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  • From: "Dean" <andeanfx@midrivers.com>
  • To: "Healthy soil and sustainable growing" <livingontheland@lists.ibiblio.org>
  • Subject: Re: [Livingontheland] Books at the Market: Farm to Table by Ivy Manning
  • Date: Thu, 24 Jul 2008 13:17:55 -0600

I read your post a couple times, then read it to Sandie, The decision is unanimous: We need to borrow Barb.




----- Original Message ----- From: "Tradingpost" <tradingpost@lobo.net>
To: <emitch@att.net>; <livingontheland@lists.ibiblio.org>
Sent: Thursday, July 24, 2008 11:25 AM
Subject: Re: [Livingontheland] Books at the Market: Farm to Table by Ivy Manning



Oh, I respect the work and genius of great chefs; we see some on Dish. Chefs like Alice Waters, and Mario are heavy trendsetters. And there's Jamie cooking from his garden, the Manic Organic in Canada, and Get Fresh With Sara Snow. More and more we see the utter simplicity and mastery of those at the top of their profession. For produce, the best insist on ONLY the freshest ingredients. Often they also focus on what is seasonal or a specialty of the locale. This is a total sea change from the old how to cook shows.

Look again at Manning's recipe, which claims to encourage us regular folks to eat local. That recipe has 19 (NINETEEN, count 'em) ingredients. My pet peeve is third-string writers who make home cooking look so freakin' complicated people give up and go out to eat. Ditto for gardening "experts". If I followed their instructions I wouldn't have anything for market, and little for eating. Of course I'm spoiled; Barb learned how to grow from her father and how to cook from her mother, both from Italy. They didn't have fossil fuel inputs or fancy gadgets - you make do with what you got.

paul tradingpost@lobo.net

*********** REPLY SEPARATOR ***********

On 7/24/2008 at 5:41 AM E. E. Mitchamore Jr wrote:

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.

E. E. "Mitch" Mitchamore
www.hillcountrynatives.biz
----- Original Message ----- From: Tradingpost
To: livingontheland@lists.ibiblio.org
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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