Sunday, August 29, 2010

This Season is Wearing Out its Welcome

Summer, I tire of you.

Brisket from No. 14, on a toasted whole-wheat butter roll from Big Ono Bakery, schmeared with some Bonnie Blue Farms goat cheese. Vegetables tossed with olive oil+salt+pepper and roasted: Mai Vue red potatoes, Whitton Farms carrots, U of M garden okra. The sammich was inspired by a conversation with the owner of Big Ono at the MFM yesterday. He told me that the South of Beale gastropub uses these rolls for their burgers, but hastened to add that I didn't look like much of a burger girl to him. Which is totally not true.

Fall, I am impatient. Cooper-Young Festival, my birthday, caramel-apple pops, butternut squash -- please to be hurrying.

Sunday, August 22, 2010

Snapshots from (a Waning) Summer

Okra from Choa Lor Farms, dipped in egg, battered in a mixture of flour, salt, pepper, smoked paprika, and Delta Grind grits, fried.

Bonus cute raccoon-cat feature: like children, Chewie prefers packaging to toys.

Oh, yeah, I'm a 3L now.

Saturday, August 21, 2010

Update on Evergreen Farm

I spoke with Evergreen Farm, our local raw-milk and raw-milk products vendor, at the MFM today, and they told me they'd "resolved their issues" with the Tenn. Department of Agriculture. They will continue to be at the market through the end of summer.

Also, somehow came home with approximately a bushel of okra from Choa Lor Farms. Frying and currying it are givens; I also want to try roasting because roasted okra is straight-up delicious. Any other ideas?

Friday, August 20, 2010

Apple Mint + Lemon Balm Summer Tisane

The heat in Memphis is not letting up -- yesterday it was almost 100 and I just. couldn't. take it anymore. Aside from putting a moratorium on any stove use and positioning my body directly over an A/C vent, I (try to) stay well-hydrated. This drink was super refreshing and cool, with just a tiny hint of sweetness. And even though you can't really see it in the pics, it was a pretty pale green color. This was more of an improvisation; all you really need are herbs, hot water, and something to brew in. So go make something up!

Apple Mint + Lemon Balm Summer Tisane

a small bunch of your favorite aromatic herbs, chiffonade-ed*. I used apple mint and lemon balm from the University of Memphis' edible garden, but there's chocolate mint, cinnamon basil, etc, etc.
a couple tablespoons of sugar (honey, agave nectar...)
2-4 cups hot water

Place your herbs in a French press and add your sweetener. Pour over hot water. Mix with a wooden spoon and muddle the herbs at the bottom. Allow to steep for at least 30 minutes, press, and let the mixture finish cooling in the fridge.

I also made some ice cubes of the mixture because I hates diluted drinks. Pour the mixture over ice and serve.

*to chiffonade herbs that are tedious to cut otherwise (basil, I am looking at you), roll them up into a little log and slice cross-wise to make long strips. A sharp knife is key here!

Tuesday, August 3, 2010

Evergreen Farm Shutting Down

Sad news. Evergreen Farm, a new raw-milk vendor at the MFM this year, is selling the farm and shutting down. Evidently they have been getting some static from the Tennessee Department of Agriculture. Regulating raw milk sales in the U.S. is a messy business, and it's a shame that Evergreen is caught in the middle of it.

If you are still interested in purchasing local raw milk and raw milk products, get in touch with the farm. They very much want to help people out.

Evergreen, we will miss you at the market!

Monday, August 2, 2010

TIGuRS: the blog

Good morning! The University of Memphis' edible garden has its very own blog: Check it out -- it has tons of useful information on what's ready to harvest when. Cheers to all of the dedicated students and faculty!