Archive for ‘Snowville Creamery’

October 5, 2011

Local Foods Week | Rabbit

 

Sometimes dinner is completely off the grid.  Tonight’s rabbit was an example of that.  Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends.  The dinners, over two nights, could not have embodied the essence of local more than that.

Spot the backyard bunny. No, this was not dinner.

For the squeamish, let me tell you that a beautifully raised, local rabbit might strike you as tasting a whole lot like turkey.  For the more adventurous, it is light, meaty and absolutely delicious.  It is a protein entirely worth hunting down (albeit grocery shopping or the actual in-the-woods kind) to find responsibly-raised meat.

I wasn’t home last night and Hades took it upon himself to braise our rabbit with leeks and carrots and some decidedly non-local French vermouth.  He served it with warm red cabbage, beet and apple salad and a butternut puree.

I cannot begin to express my bitter disappointment at not being home for this meal.

Freakishly, there were leftovers. 

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September 28, 2011

A New Southern Favorite | Green Grits

I am currently hoarding the last of my Nora Mill Granary yellow speckled grits.  These stone milled grits are honestly the best I’ve ever tasted.  My favorite way to make them is with half stock and half Snowville whole milk; then stir in a few pureed greens, anything that’s seasonal, even lettuces are lovely.

And do I need anything to go with them?  Not really.  But if you have a bit of a fresh ham that you’ve brined and baked, that’d go just beautifully.

Green Grits, Serves 4 to 6, Inspired by original recipe in Jamie’s America

2 c stock, chicken or vegetable, preferably homemade

2 c whole milk, Snowville, if it’s available in your area

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September 26, 2011

Things I Like | Green B.E.A.N. Delivery

I love local businesses.  I love local produce and groceries.  I love this idea.

Green B.E.A.N. Delivery (the BEAN stands for Biodiversity, Education, Agriculture and Nutrition) is a grocery delivery company that serves Indiana, Ohio and Kentucky.  I truly admire their dedication to support local farmers and artisans in the area.  Their produce bins are chock full of local stuff from local folks (now realize, we do have a winter around here and the bins do reflect that come December).  Most recently they featured a really fantastic farm, Rock Dove.  And I have, quite honestly, had some of the best bacon in my life from these guys.

The small produce bin that landed so cheerily on my doorstep recently included plenty of fruits and veggies for our family for a week or so.  Heirloom tomatoes from Northridge Organic farm, a lovely bag of clearly organic greens, jalapenos, green beans, carrots, onions and plenty of fruit.  A lot of it local, but some from further away (I’m almost sure that we just can’t manage a great crop of flame red grapes here in Ohio).

I really loved how most all the fruits and veg were contained in brown paper lunch bags instead of plastic ones.  It gave me the feeling that everything was carefully hand packed with thought given to how things would best travel.  And I know, it’s better for the environment, too, isn’t it?  Bonus points.

Minimum orders start at $35, although you can order a $28 bin and supplement it with groceries like Snowville milk and that fantastic bacon to get it up to $35.  Just about any staple you could need you can find in their virtual aisles.  And orders can be made as rarely as every two weeks.

I can see giving this as gift to new parents, or people that perhaps just need the gift of time.  It’s certainly something that made my (much busier than usual) week easier.

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Playlist included Listen to Your Love, by Mona.

**Green B.E.A.N. Delivery gave me a free bin to review.   But of course you know that Persephone always says what she thinks, even if she’s been given something for free.  My opinions are, as always, my own.

September 7, 2011

Curds and Whey, Two Ways

Something has been stirring in me to make some more ricotta.  It’s so easy, you know every ingredient that goes in it (milk, salt, lemon), and there’s such satisfaction in making your own cheese.  I have, however, been distressed every time I’ve made it that I have so much whey left over after the curds separate out.  I mean honestly.  The cows at Snowville are such beautiful productive girls, how could I carelessly dump half of that milk down the drain?

I happily came across this great recipe for whey crêpes that are the most delicious ones I’ve ever had that weren’t made by a French person.  They are staggeringly good. 

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August 9, 2011

Summer’s Gone | Flying J Dinner

I had a lovely summer vacation.  Complete with my adorable parents (Zeus and Demeter) and my sweetest nephew visiting and plenty of fantastic time outdoors, with good food, sunshine and heat.

The apex of all this fun was Slow Food Columbus‘s Shake the Hand that Feeds You out at Flying J Farm.  Longtime readers of this blog will know that I dearly love the farmer, Dick Jensen, and his organic, grass-fed cattle in Johnstown, Ohio.  And the dinner that the Slow Food Chapter plans every year out there is truly the best food event in the city, bar none.  It was, in fact, one of the main catalysts for me starting this blog.

This year, the Caskey family from Skillet commandeered the farm kitchen to turn out mouth-wateringly delicious courses.  Sous vide beef tongue, anyone?  Please, sir, I want some more.  Demeter managed to score seconds.  Lucky.   Nicolene Schwartz custom created the Flying J, an OYO vodka based cocktail with quick pickled peppers and tomatoes from the farm.  All the vegetables for the dinner were harvested earlier that day, from the fields at the farm, by wonderful SFC volunteers.

The tables groaned under wildflower bouquets, homemade pickles of all kinds (wasabi green beans, dill pickles, chow chow), candles, oodles of wine and chilly Columbus Brewing Company beers.  We even had a buttery, whole-roasted, whey-fed pig course.  Did you know that comes right after dinner?  Right before dessert.  Of hand cranked Snowville Creamery ice cream with roasted peaches and balsamic.  Ice cream churned by happy children that spent the rest of their time playing chase in the meadows, petting ponies and the donkey, messing with a farm cat and feeding the farm dog under the table.

There wasn’t an unhappy creature in the whole bunch.  Laughter spilled over the hill and up to the barns.  Friends crowded around the table to share a meal, a laugh and a glass (or two?) of wine, a sip (or three?) of pawpaw-cello and connect over the importance of food in our lives.  It is what not only feeds us, but sustains us and connects us all.

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Not to put too fine a point on it, but it was perfect.

For more pictures of the lovely evening check out Hungry Woolf’s flikr stream or add Ely Brothers as a friend on Facebook.

Playlist included Summer, by Buffalo Tom.

June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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April 18, 2011

Persephone’s Drinks Cabinet | The Rhubarb Middleton

Playing in the backyard with Cherub this afternoon, I couldn’t help but admire the rhubarb plant that’s seriously taken off.

I’ve watched it daily from my kitchen window, but from that vantage point, I had no idea just how much was ready for harvesting.  Cherub and I picked four large stalks (for a total of about 3/4 of a pound) this afternoon.  There must be another 40, at least.

My favorite way to use rhubarb is in cocktails.   I simmered the rhubarb down to a syrup (straining and reserving the remaining pulp for a dessert to be determined).  It’s a perfect early-spring combination of rhubarb, orange, vanilla and vodka.  It’s creamy, tart and appropriate for any get together.

I thank Jamie Oliver for the original inspiration, but cheekily name this version after Kate who will be bidding farewell to her “common” life.  And if you’re NFI, this cocktail might be the perfect thing to toast the newly married couple.

The Rhubarb Middleton, Makes 2

For the syrup:

3/4 pound rhubarb stalks, sliced

Juice from 1/2 orange

1/2 c sugar

1/2 vanilla bean sliced lengthwise (or add in a 1/2 t vanilla extract after the syrup has cooled if you haven’t the bean)

Simmer together over medium low heat for eight to ten minutes or until it becomes a pulp.  Strain, reserving the solids for another purpose if desired.  Allow syrup to cool.

For the cocktail:

Combine in a cocktail shaker with ice:

2 shots rhubarb syrup

2 shots vodka

1 shot Grand Marnier

1 shot half and half, Snowville, of course

Playlist included Common People, by Pulp.

When it was just a wee sprout a few weeks ago.The four stalks harvested this afternoon.

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