Can't agree with you completely. I believe
that the use and promotion of locally-produced food by chefs, restaurants and
other high-end consumers provides a useful outlet for farmers. Every trend
starts somewhere, and usually it's those who have money and inclination.
The hard part is getting it to spread, but I don't think that denigrating the
chefs will enhance the spread.
----- Original Message -----
Sent: Wednesday, July 23, 2008 10:45
PM
Subject: [Livingontheland] Books at the
Market: Farm to Table by Ivy Manning
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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