We can attempt to teach the things that one might imagine the earth would teach us: silence, humility, holiness, connectedness, courtesy, beauty, celebration, giving, restoration, obligation and wildness.
David Orr from "Earth in Mind"
Showing posts with label bread baking. Show all posts
Showing posts with label bread baking. Show all posts

Jun 10, 2008

OLS week 1


This week's One Local Summer

I only got a picture I only got a picture of the bread.

Meal:

Salad
Lettuce - 7 miles Mighty Food Farm CSA, Pownal VT
Radishes - 7 miles Mighty Food Farm CSA Pownal VT
Onion- aprox 25 miles Local farm from Western Mass.

Dressing
Olive oil- not local
Vinegar- 170 aprox made by my aunt, Woburn MA
Mustard- not local

Bread (NO Knead Bread):

White bread flour- 75 miles Champlain Valley Flour
Kosher Salt- not local
Yeast- not local
Water- from tap

Goat Cheese Impasta- (farm name to be added later) Gilford VT 75 miles

May 27, 2008

The World Made By Hand- a Book Review and Tangents

Wood Pile
Our little part of Vermont sits in the corner butting up against Berkshire county in Massachusetts and Washington and Rensselaer Counties in New York. So, when I picked up James Kunstler's World Made By Hand I knew the setting intimately. Kunstler, who is more known for his nonfiction books takes draws on the ideas from much of his other writing, including the Long Emergency.

The idea behind the novel is that oil has run out, the United States has been ed in Washington DC and Los Angeles, and there has been two epidemics that have wiped out 1/3 of the population. But that is just the background. The story focuses on one small town in upstate New York and what life is like there. Told through the eyes of Robert who is a carpenter (at least at this point of his life) we see how, in a time when there is no power, no cars, and no centralized government, how the world of this small town evolves. While the plot of the story is driven by various conflicts and adventures Kunstler spends most of his time describing how, in a world without all of the modern "necessities" people get things done.Old Homestead

After reading the first third of the book one night I had to put it down for an entire week. I would get up in the middle of the night and think about the best way to use the land the family cabin is on, I made a list of all the skills I need to learn, I even figured out details about what strengths different family members had how they would be useful. I had to put the book down so that I could refocus myself. After a few days I went from the stressful 'Oh my god this is going to happen tomorrow' attitude to seeing that this isn't immediate but it is possible one.

Last night I picked up the book again last night and finished it. The stress of the week before had subsided and I was excited to find out about the characters. While it isn't a complex emotional story Kunstler does manage to make a reasonable transition from nonfiction to fiction with this novel. I've reviews that criticize his white only setting of the novel but I think it makes sense, he wanted to focus on how things would work, the only diversity is religious. But every book can't be everything, it is just one story so I forgive him the limits he put on the story. It would have been a different book if there were cultural differences that had to be addressed. This is a work of fiction it doesn't have to all things for all people.Important Fencing

The stress that World Made by Hand has left me with has transformed into an excitement that I haven't felt since childhood. While I know none of this is going to happen tomorrow or next month I get a thrill from imagining what exactly life would be like. As a kid I would spend hours imagining so many different realities for myself. What if I was a medieval knight on the road what would I bring? What would it be like to live in "olden days" (Little House on the Prairie)? These questions would fill my mind for hours, including much of my school days. But now I understand that it isn't just if these events happen to prepare for them but that some of these skills and approaches to life might actually be better for me.

All you hear about lately is local food and going green, change for saving our planet has been co-opted by fashion and popularity. What so much of the discussion about these changes forgets is how it affects us as people, right now. We've started making all of our bread products (with a few exceptions) this means that I spend up to an hour a week kneading dough. Not a big deal, except for me it is one of the best parts of my day, sure I could use the mixer to do it but there is something balancing about it, I look forward to it. A lot of these changes involve slowing down and taking more time to focus on ourselves, our families and communities, something that hasn't been important for decades. We live in a country where fame and excessive wealth is considered the apex of achievement. Children are spend more time with nannies and tutors than their own families so that everyone can spend their time 'getting ahead'.

The Papa and the
Personally I'd like to slow down a little and spend more time focusing on being a family and enjoying our lives. Of course, that involves financial security but I am not willing to give up our happiness for a financial number that grows inversely to the amount of time we spend together or at least doing things we love.

Apr 6, 2007

Cardamom

I have a recipe for cardamom rice that I have been making for a while. But it wasn't until I found a recipe for a great bread that has cardamom in it that I discovered that the green seeds I was using were not the actual cardamom seeds. The first time I made the bread the recipe called for breaking the pod and removing the seeds. I expected to find a few narrow seeds life fennel or bulkier like sunflower seeds. Instead the seeds that I found were many and ancient looking. The experience of opening the pod was like walking into a store front and finding a medieval cathedral inside, and that is just the visual. When I separated the seeds their aroma spread through out the kitchen.

Cardamom comes from southern India and Sri Lanka. It is grown in monsoon forests and until the 19th century it was not cultivated. It's history is long, the first written mention of it was in the 2nd century BCE where it was mention in an Ayurvedic medical text. Like coffee, tea and other spices cardamom was traded for centuries along the silk road. It is highly valued, only out priced by saffron and vanilla. It's cultivation came during England's colonization of India, part of the immense plantations for coffee and tea of the era.

There is a lot more information about Cardamom here: http://www.plantcultures.org.uk/plants/cardamom_landing.html

Yesterday I made both the bread and the rice. The house still smells of cardamom. I imagine that it is a scent that has been filling kitchens and tents for thousands of years.

Jan 28, 2007

What is it About Cooking in the Winter?

I'm at it again. I've been cooking and baking all week. I can't seem to stay out of the kitchen. We've had stews and curries and tons of veggies. Each meal is becoming a narrative, a story that I tell myself as I cook. Some are just reconstructions of the day in others I am cooking in an eighteenth century farm house as the blizzards rage outside. The cutting and measuring has become the crafting of sentences; the braising or sauteing character development. When the meal is finally on the table it is the tale that I had been creating.

This literary turn of thought sent me to the library to find books about food. Not cook books but narratives. There are lots. I picked up "Dirty Sugar Cookies" by Ayun Halliday and "Julie and Julia" by Julie Powell. They were both satisfying and motivating. I think I might write a piece on one single meal and its creation. But the author who I really need to pick up is MK Fisher, the grand dame of food writing. She was more of an eater than a cook but her writing pulls you to the seat next to her and hands you a plate.

Bread has been coming out of our kitchen fast, but not, it seems, fast enough for those of us who are eating it. I've given up on the original french bread recipie that I have been using. It has begun to taste like plain white bread. Instead we've had a Potato Whole Wheat bread that was so good that we finished the two loaves in as many days never even bothering to make sandwiches. Alder was a big fan of gnawing on the heel of that one.

Yesterday I tried a Pugliese. I liked what making a starter first did for the flavor. It gave it a strong wine taste to the bread. However, the amount of rising time as well as the various methods for each step were tiresome (I started at 3pm and finished at 11pm). The theory behind all the care put into the rising was to enhance the size of the holes in the bread. Wonderful, but honestly when I put effort into my bread I want it to be for the flavor or for it's height. As it was the bread never even reached three inches, its not supposed to.

Dec 28, 2006

Snow


Bath time with Papa

Last week it snowed 30" at our house now it's snowing again. The city hadn't even gotten to plowing the side street yet and here we go with more snow on top of melt. Time to spend time cuddling and being creative. We haven't left the house all day.

The weather has put us in the cooking sort of mood. Kevin made amazing pasta from scratch, he's finally figured out the secret. It was like something out of a restaurant, not the worm like stuff his other attempts have been. He is now the pasta maker extraordinaire. I baked french bread today, two baguettes and two round loaves, we've already eaten two of them. For lunch I made corn bread. If the snow keeps coming down I'll bake more tomorrow.