Tuesday, June 28, 2011
Wednesday, June 22, 2011
The Complete Idiot's Guide to Urban Homesteading
ISBN: 9781615641048, June 2011, $18.95
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed *
3 tablespoons unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 teaspoons fresh thyme leaves, more for garnish
3/4 teaspoon kosher salt, more to taste
Ground black pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half-and-half or whole milk
2 teaspoons freshly squeezed lemon juice, or to taste
Freshly grated nutmeg.
1. Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
2. Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
Yield: 4 servings.
*If you're not finding green garlic in the market anymore, you could improvise with a few garlic cloves and a handful of a pungent spring green like arugula or watercress.
Time: 45 minutes
Recipe: Melissa Clark, New York Times, June 18, 2008
As found on the Serious Eats blog. http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
Photo from Fresh 4 Five blog.
3 garlic scapes, rinsed and chopped a few times to break up
1 ½ cups of my 3-minute parmesan cheeze **
Juice of 1/2 a fresh lemon (approx 2 tbsp)
1/4 cup extra virgin olive oil
handful of fresh spinach
Directions: Make the 3 minute vegan parmesan cheeze, by toasting 1.5 cups of sesame seeds in the oven until lightly golden in colour and then throw seeds, nutritional yeast, and salt into a blender. Process for 30-60 seconds. Parmesan cheese is complete! Remove cheese from processor and set aside.
Now throw in the garlic scapes and fresh lemon juice and process until fine. Add the vegan parmesan slowly in 1/2 cup increments, alternating with the extra virgin olive oil. Process until smooth or desired consistency.
As a final step take your rinsed spinach and throw in and process. It will turn into a lovely green colour. Serve and enjoy!
** Can also use Parmesan cheese.
Makes 1 ½ - 2 cups.
Recipe and photo from Oh She Glows blog.
1 cucumber, diced
2 spring onion, chopped
8oz cannellini beans, drained (about half of 15.5 oz. can)
salt and pepper to taste
¼ cup olive oil
1 Tbsp. lemon juice
½ tsp. minced garlic
1 tsp. stone-ground mustard
¼ tsp. each salt and pepper
Combine salad ingredients in a medium bowl.
Place dressing ingredients in the bowl of a food processor and buzz until the dressing is
emulsified; or, combine in a bowl and whisk until mixture thickens and blends. Pour dressing over salad ingredients then toss.
If desired, add 4 oz. feta cheese, crumbled, on top.
Makes about 4 light servings.
***I brought this salad to a party on Saturday and we loved it so much that on Sunday I made another batch into a dip by zipping all ingredients (except lettuce) in the food processor.
Recipe and photo from Cold Cereal and Toast blog.
Tuesday, June 21, 2011
Dear Mayor-Elect Hancock and Councilmembers Nevitt, Lopez, Brown, Montero, Robb, and Linkhart,
Monday, June 20, 2011
There are a few options for viewing tonight's vote:
1. If you have cable, you can watch the meeting live on Channel 8.
2. You can stream the meeting live through your computer at the City Council website.
3. You can come down and watch the meeting in person. It will held in the same place as the public hearing: City & Building (14th & Bannock), room 451.
My understanding is that there will be no opportunity for the public to speak during tonight's vote. The City Council meeting starts (as usual) at 5:30. According to the City Council secretary, the only way to be assured of seeing any particular vote is to come at the start of the meeting, since the format can be a little unpredictable. However, when I look at what's on the agenda before the vote, it seems to be that it's unlikely the FPA ordinance will come up before 6:30 (but, again, there's no guarantee).
We've all done great work together to get the ordinance to this point. We've done everything we can, and now we just need to hope/trust that City Council will make the sensible decision and pass the ordinance!
U.S. Census Bureau. 2011. Fact Sheet – Denver City. http://www.factfinder.census.gov/servlet/ACSSAFFFacts?_event=ChangeGeoContext&geo_id=16000US0820000&_geoContext=&_street=&_county=denver+city&_cityTown=denver+city&_state=&_zip=&_lang=en&_sse=on&ActiveGeoDiv=&_useEV=&pctxt=fph&pgsl=010&_submenuId=factsheet_1&ds_name=ACS_2009_5YR_SAFF&_ci_nbr=null&qr_name=null®=null%3Anull&_keyword=&_industry=
0.68 egg/person/day × 610,000 person
Friday, June 17, 2011
Saturday, June 18th
Highland Farmers Market in NW Denver
16th & Boulder Street (in front of Lola)
look for the Heirloom Gardens tent, with the green banners!
We are offering tomatoes, winter squash, eggplants, and cucumbers. Click on the link for each variety to see a photo and description.
Tomatoes = now $2.75 (4.5 inch pots)
Squash, Eggplants = now $2 (4.5 inch pots)
Pickling Cucumbers = now $1.50 (2.5 inch pots)
Listada de Gandia
Thursday, June 16, 2011
12 ounces fresh spinach (see Note)
1/2 cup part-skim ricotta cheese or
low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese,
plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400 F.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray.
Divide the spinach mixture among the 8 cups (they will be very full).
Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate.
Serve warm, sprinkled with more Parmesan, if desired.
Note: 12 oz trimmed mature spinach = about 12 cups raw
Recipe from EatingWell: September/October 2008
If you'd like to watch the wonderful, incredible, inspiring testimony from the people who spoke at Monday night's public hearing in favor of the FPA ordinance, click on the link below. The city staff presentation about the nuts and bolts of the ordinance begins at around 1:36, and the public testimony starts at 2:01. The council secretary tried to alternate speakers who were pro and con, so most of the anti-FPA people are in the beginning. However, since the final tally was 49 speakers in favor and 4 opposed, the testimony soon becomes consistently pro-FPA.
Also, I wanted to share a photo of Monday night's youngest presenter. He is seven years old. He was one of the last people to speak, which means he waited patiently about 4 hours for his turn to talk. His family owns chickens and dwarf goats, and he talked to City Council about how he likes having goats because they eat the weeds (so he doesn't have to pull them) and he likes to drink their milk. Photo is shared with permission from his mother.
Tuesday, June 14, 2011
|Jamie with her Nigerian Dwarf goat, Kosi.|
Colorado Director, State Affairs
Sunday, June 12, 2011
Saturday, June 11, 2011
Strangely, some of the most virulent opponents of progressive Food Producing Animals policies are supposed animal-rights vegans. Yet, as Kristof points out, the dangers of factory farming don't only affect those that eat eggs, dairy, or meat. The recent E. coli tragedy in Germany was traced back to organic bean sprouts, and the alarming increase in MRSA affects us all.
"We would never think of trying to keep our children healthy by adding antibiotics to school water fountains, because we know this would breed antibiotic-resistant bacteria. It's unconscionable that Big Ag does something similar for livestock."
This is a must-read -- click here for the full editorial.
Thursday, June 9, 2011
City Council Public Hearing and Final Vote
Monday, June 13th
Meeting starts at 5:30; public hearing begins after initial Council business is over
City & County Building (14th & Bannock)
This is it! After two years of community members asking for changes to our existing rules regarding the keeping of backyard Food Producing Animals (hen chickens, ducks, and dwarf dairy goats), Denver's City Council will be holding its public hearing and final vote on a new proposed ordinance. If you're not familiar with the proposed ordinance, click here to read an outline.
If the proposed FPA ordinance passes, it will be a wonderful thing for our city. It will remove the current confusing, expensive, and unnecessarily bureaucratic process, and replace it with something that makes much more sense. The proposed ordinance contains protections for the animals and for neighbors, while allowing individuals to keep small numbers of FPAs in their backyards for healthy, affordable, sustainable food production.
Please set aside time to attend the public hearing. It is very important to show City Council how much support there is in the community for this issue. A few details:
Parking: There is street parking with meters (though you only have to pay for your spot through 6pm) and paid parking lots. Finding parking can be a bit of a challenge, and you may have to walk a few blocks. There is a Light Rail station at 16th & Stout, about 8 blocks from the City & County building
Entering and security: If you arrive after 5:00, the only open entrance is the one in the northeast part of the building (facing Civic Center Park). You will need to allow time to go through security.
Staying for the duration: If at all possible, we need everyone to stay until the public testimony has finished. There will be an opportunity for everyone in the room who supports the ordinance to stand, so your presence will be noted by City Council. We're not sure how long the hearing will take (we may be there until 7:30-8:30). You may want to bring a book and a snack.
We'll see you on Monday night! Thank you for your support of sustainable food in our city.
Wednesday, June 8, 2011
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped
2 Cups radish greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Freshly ground Black Pepper
Fresh Chives for serving
In a large saucepan, heat oil over medium heat; add finely diced shallots.
Sauté, stirring often, until shallots are soft and translucent.
Add the radish greens and wilt, then add the stock.
Bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches.
Top with freshly chopped chives just prior to serving.
Makes 4 servings.
Recipe & photo from Vegan Visitor blog.
Recipe & photo from Simply Recipes.