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  • From: "Tradingpost" <tradingpost@lobo.net>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] Books at the Market: Farm to Table by Ivy Manning
  • Date: Wed, 23 Jul 2008 21:45:00 -0600


I'm only sending this as a classic case of how silly some hibrows can get
when they try to jump on a popular trend - and miss. If that's what it takes
to eat locally, we're all freakin' doomed! It sort of reminds me of another
Santa Fe poseur - Ecoversity.

paul tradingpost@lobo.net
------------------------------------------


Books at the Market: Farm to Table by Ivy Manning
| The New Mexican
http://www.santafenewmexican.com/Food/0723FILLER2-BookSigning
7/22/2008 - 7/21/08

To inspire Santa Feans to eat more fresh, locally grown food, Books at the
Market — booksignings co-sponsored by Collected Works and the Santa Fe
Farmers Market — hosts Oregon chef and food writer Ivy Manning, author of The
Farm to Table Cookbook: The Art of Eating Locally.

Manning will begin signing at 9 a.m. July 26 at the Saturday farmers market
in the parking lot at the New Mexico State Government PERA building, 1120
Paseo de Peralta, across from Kaune Foodtown.

To make it easier to focus on what's ripe and ready at any given time,
Manning has organized the book by season. It's a helpful approach. Even if
West Coast seasons don't always match up with Mother Nature's more
idiosyncratic Northern New Mexico production schedule, it does save budding
locavores from daydreaming about Spice-Crusted Lamb Chops with Quince
(winter) when the ingredients for Chicken Chilaquiles with Tomatillo Sauce
(summer) are more available at market.

Manning's recipes are well-crafted, often adding new bursts of flavor to old
stand-bys — as in this creamy-textured but low-fat variation of corn chowder,
a North American summer standard wherever you live.

SWEET CORN CHOWDER WITH TOMATO AND BASIL
(Serves 4)

4 ears fresh yellow corn
4 cups chicken or vegetable stock
2 cups water
1 bay leaf
2 tablespoons butter
1 cup finely chopped onion
1 red or orange bell pepper, finely chopped
2 tablespoons all-purpose flour
1 pound Russet potatoes, peeled and cut into 2-inch chunks
1 teaspoon salt
1 pinch cayenne pepper
Salt and freshly ground black pepper
1 cup grated cheddar cheese
1/2 cup fresh tomato, seeded and chopped (about 1 medium)
2 tablespoons freshly chopped basil
2 green onions, chopped


Shuck the corn. To shave the kernels from the cob, hold a cob upright at a
slight angle on a cutting board and cut off the kernels with a sharp chef's
knife, being careful not to cut the cob. Repeat with the remaining ears. Set
the kernels aside.

Put the cobs, stock, water and bay leaf in a large soup pot and bring to a
boil over high heat. Cover, reduce the heat, and simmer for 30 minutes.
Strain the broth into a large bowl and set aside; discard the corn cobs and
bay leaf.

Put the pot over medium-high heat. Add the butter, onion and pepper and then
cook, stirring occasionally, until the onion is translucent, about 8 to 10
minutes.

Add the flour and cook for 1 minute, stirring constantly. Slowly stir in the
warm broth and bring to a boil. Add potatoes, salt and half the corn kernels,
; reduce the heat to medium-low. Cover and simmer until the potatoes are
tender, 20 to 30 minutes.

Stir the remaining corn kernels and cayenne pepper; cook 5 minutes. (If you
prefer thicker chowder, smash some of the potatoes against the side of the
pot to thicken.) Season with salt and pepper to taste. Remove from the stove
and gradually whisk in the cheese until it melts completely.

In a small bowl combine the tomato, basil and green onions. Ladle the soup
into 4 bowls and gently spoon the tomato-basil garnish on top.

(Recipe from Farm to Table: The Art of Eating Locally by Amy Manning,
Sasquatch Books, 2008, $29.95)






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