Foodbuzz

Posts Tagged ‘local ingredients’

Ten Rivers Food Web Local Cookoff

My mystery raw foods friend X and I (see Raw Foods Extravaganza) entered the Ten Rivers Food Web Local Cookoff on 5 October, 2008. We used a slightly modified version of the previously published fennel beet carrot slaw recipe.

  • The carrots and beets came from my back yard.
  • The fennel came from the Spring Hill farms booth at the Oct 4 Corvallis Farmer’s Market.
  • The honey (substituted for the agave) was also local.
  • We used lime instead of lemon, and that was probably not so good in this case.
  • Ginger: Well, if you place a ginger root in a pot of sand and keep it watered it will grow new shoots. Is that local?
  • We used shoyu for the soy sauce, which probably didn’t make any difference.
  • We used combo sunflower oil.

Post mortem:  We made this salad right before the event so the produce would be at its freshest, and also we wanted it freshly made so the carrots and fennel wouldn’t be stained totally red.  However, this salad really tastes better if you let the veggies marinate a bit.  Sooooo….. the next time, we will keep the fennel, carrots and beets separate, but marinate them each for an hour, THEN mix them all together at the end.  This will be the best of both worlds.
Here is the slideshow of the event:

And just for fun, here is the slide.com version of this event.

Mega Local Dinner

Foodbuzz had this contest called 24 in 24. You were to plan a big themed thing for 20 Sept, and they would pick 24 people and pay them to do their event and also feature them. Well of course I don’t know the right people or have enough resources to win anything like that, but I thought I’d throw my own mega-dinner anyway and blog the crap out of it. This was also the nomination dinner for my Dork for Pres campaign, where, as predicted, my friends nominated ME, since it was my party after all.

We basically went for lots of different local ingredients, but the preparations were pretty simple, not food porn material I’m afraid, way too down home for that. I’m not really about winning contests. I’m about good cooking, good friends, good food, and good fun. It was!

MENU

  • Fajitas modified to include grass-fed local beef, made with local onions, zucchini, and chiles.
  • local organic corn-on-the cob, boiled with butter & salt (I know it’s organic because every ear had a worm!)
  • local organic longbeans, steamed with butter & salt
  • traditional Midwestern cucumber fridge sweet pickle
  • Modified German coleslaw (local chives and cabbage)
  • Mike Beilstein’s back yard applesauce (similar to my sustainable applesauce)
  • Joy Keizer’s backyard zucchini with sundried tomatoes
  • My back yard tomatoes, sliced and garnished with Joy’s backyard basil
  • local organic autumn cup squash, baked (see squash reference for list of winter squash varieties) Autumn cup is so tender you can eat the skin.
  • local organic orange flesh honeydew, cubed
  • apple crisp made with windfall local Gravenstein apples
  • Remedy wine blend from Kathken vineyard
  • Red table wine from Chateau Bianca winery
  • Don Pancho tortillas, HQ’d in Salem, OR
  • Emerald Valley salsa from Eugene OR (just because we happened to have some)
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