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Raleigh, NC - Wildman, what's cooking?!
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Permalink Reply by Torry on -
HarHar, just uploaded a pic a few minutes ago! Right now I've got red and draught ale, IPA and cherry wheat going. I think I get just as much joy sharing brew as I do making and drinking it....perhaps we'll all raise a glass someday soon.
Torry
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Permalink Reply by Torry on
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I'll be fixing Zesty Carolina Sea Trout, farm fresh broccoli with brown rice, and maybe I can rope Allison into baking one of her amazing pies! I haven't heard back from steven@amandapalmer.net yet with the green light, but I'll guess I'll just go forward with the cooking and whatnots. I can always have a tailgate dinner!
Torry
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Permalink Reply by Cornelia on -
Oh, yes! Sounds like an incredible meal! I guess you should wait for final word from Steven, but yum! Have a blast.
wildman said:I'll be fixing Zesty Carolina Sea Trout, farm fresh broccoli with brown rice, and maybe I can rope Allison into baking one of her amazing pies! I haven't heard back from steven@amandapalmer.net yet with the green light, but I'll guess I'll just go forward with the cooking and whatnots. I can always have a tailgate dinner!
Torry
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Permalink Reply by virtual~mary on -
i'm waiting for a bit of direction before i head to the co-op, but maybe you could tell us what makes your sea trout so zesty and carolinian?
are they pescetarians? maybe a hearty seafood soup/chowder with french bread and a walnut apple salad with maple dressing would soothe on a cold winters' and after sweating it out on stage? hmm. but what for dessert?
time for lunch.....ta ta!
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Permalink Reply by Torry on
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Ms. Palmer says most everyone is carnivorous, but there are a few fishatarians, so I figure I'd take care of them. As for carolinian, every year there's a spawn run at the NC coast....I couldn't get fresh but frozen's OK considering it's from just nearby...I plan on zesting it up with some lemon, paprika and saffron flowers. I also plan on reaping the massive lettuce forest in my garden for a mega-salad. As for dessert, I dunno yet, the sweets aren't really my department. Thoughts?
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Permalink Reply by virtual~mary on
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wow, saffron flowers, et al, sound lovely as does the whole idea of absolutely fresh sea trout. i'm landlocked, but we have a fresh seafood shop minutes away (hey nothing beats "flown in fresh daily" for we midwesterners). we've had a couple of hard freezes and some snow, so kaput to the kitchen garden for now.
can't help with the dessert ideas myself. i hoping to hear ideas.
wildman said:Ms. Palmer says most everyone is carnivorous, but there are a few fishatarians, so I figure I'd take care of them. As for carolinian, every year there's a spawn run at the NC coast....I couldn't get fresh but frozen's OK considering it's from just nearby...I plan on zesting it up with some lemon, paprika and saffron flowers. I also plan on reaping the massive lettuce forest in my garden for a mega-salad. As for dessert, I dunno yet, the sweets aren't really my department. Thoughts?
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Permalink Reply by Torry on
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A friend baked an excellent vegan acorn squash pie the other week...it was a great alternative to the old standby pumpkin pie. The recipe is similar, just acorn squash instead of punkie, and scale back on the spices and sugar a bit....will see if I can get the recipe.
T
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Permalink Reply by Torry on
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Some pics from the show...
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WKAP.JPG, 447 KB -
DangerEnsemble.JPG, 385 KB
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Today is Veterans Day and Farm Aid thanks all the veterans who have served our country. In honor of their service, I want to introduce you to a group of veterans who are beginning new careers as farmers and growers of the Good Food Movement. 
Not long after the Farm Aid concert in early October, we received an email from Michael O'Gorman, project director of the Farmer-Veteran Coalition (FVC). The FVC brought a group of veterans to St. Louis and mounted an excellent exhibit in our HOMEGROWN Village at the show. Reflecting on the experience, Michael wrote, "Our group...included twenty two veterans—twenty of them post-9/11, fifteen who served in Iraq or Afghanistan or both, and fifteen of whom are pursuing careers in farming or the good food movement. It was a very powerful experience for these men and women to meet each other—some for the first time—and to feel part of a very unique group that shares such profound experience in common. Farm Aid was a wonderful experience for them to see young farmers treated as heroes—something they are both searching for and deserving of. And of course they all went absolutely berserk when Willie came on stage with our hat!!"
Willie and Farm Aid are proud to have hosted the Farmer-Veteran Coalition in St. Louis and honored to include the FVC as a member of our Farmer Resource Network. The FVC is a California-based non-profit organization whose long-term goal is creating 10,000 new farmers from the ranks of some two million returning post-9/11 veterans. This goal is not merely a pipe dream: rural Americans disproportionately over-populate the ranks of the military, representing roughly 65% of all service members. Fully committed to growing the good food movement and to the notion that nourishing the land helps nourish the soul, the FVC's mission is "to mobilize our food and farming community to create healthy and viable futures for America's veterans by enlisting their help in 1) building our green economy, 2) rebuilding our rural communities, and 3) securing a safe and healthy food supply".The FVC, which is explicitly non-political, welcomes all returning vets and connects them with help in employment, training, and replenishing their lives on America's farms. In addition to working with veterans groups all over the country, the FVC is currently expanding its connections to new farmer training programs, building its mentoring program among established farmers and food industry professionals, and gathering resources to help veterans find financing for land or further education.
Click here to read more about the Farmer Veterans Coalition's visit to Farm Aid.
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