Chew on this…(remember that ad campaign?)

Of the 16,000  -sixteen THOUSAND-  varieties of apples that have evolved from seeds brought by settlers to North America,   only 11 -ELEVEN- varieties constitute 90% of what we consume.   The Red Delicious apple alone makes up two-thirds of the entire US apple crop.

RAFT, a program of Slow Food USA

We’re in the midst of apple season here in the Midwest folks. Why not head to an apple orchard and try a variety you’ve never had before?

A couple years ago some friends and I went to see the raunchy puppet musical Avenue Q on a trip to New York.  I remember great belly laughs while we watched the puppets perform songs like “Everyone’s a Little Bit Racist” and “The Internet is For Porn”. But underneath the adult rated humor was the underlying story that followed the main character on the typical post-graduate search for a meaningful livelihood with a B.A in English.  This resonated with me as I (like so many 20-somethings) have been looking for my “purpose” ever since I graduated college. I started culinary school after narrowing my passion down to *something that involves food*–still not the MOST narrow calling.  But, yesterday memories of vulgar (sometimes naked puppets) flooded back into my mind, when I think I finally found my calling.

I was inspired in a way I have not been in a long time as I read about the public school system in Batimore. It motivated me to take action and the links introduced me to Farm to School, which lead me to the Healthy School Campaign and a list of other programs developed for Illinois.

As I’m a 26 year old with no kids it may seem odd improving our school lunch program is the cause that pulls at my heartstrings. I  just believe that by getting rid of the garbage our schools get away with feeding kids and educating children about where food comes from we can solve so many other issues in our society (health care anyone?).

So, moving forward I’ve contacted a bunch of the organizations I’ve found to see if there is anything I can do to help them with their cause (in my abundant free time…gah!). If anyone knows of any related opportunities please let me know. And for the long term I now have something bigger to focus on once I’m done with my culinary certificate.

This is really exciting. The USDA is starting and initiative about how local food is better for the local economy, environment, and nutrition. Here, here! Let’s start the conversation.

I’ve never been a fan of cabbage. Be it broiled, braised,  as a slaw, or kraut, it was just never a vegetable I really enjoyed.  So for a week I had a head of green cabbage from my CSA sitting in my vegetable drawer taunting me. Begging me to figure out a way I could prepare and enjoy this nutritious vegetable.  So I broke out my trusty mandoline, and food processor and let my creative juices flow. I was in the mood for something on the sweet side so I decided to go a more fruity route.  I took some inspiration from my mom who will toss poppy seed dressing with bags of pre-cut coleslaw, and used my favorite poppy seed dressing as the base.  The result was a super tangy and sweet summery salad filled with crushed nuts and dried fruit . The cabbage itself provided a crunch that really made the salad complete.

Chopped Cabbage Salad with Poppy Seed dressing

Yield: 4 large servings

1 head green Cabbage, sliced or shredded

4 small red radishes, choped

1/2 cup Walnuts, crushed

1/2 cup mixed dried fruit (I used Archer Farms brand)

1/2 cup Brianna’s Poppy seed dressing

Directions

I chopped the radishes, walnuts and fruit by pulsing them in the food processor quickly.  Toss all ingredients together and serve. Tastes great with a Mothership Wit.

The perfect local summer dinner.  CSA vegetables tossed with fresh pasta and some chicken from Arnold’s Farm.  For the pasta I used mix of 1/2 semolina and 1/2 unbleached all-purpose flour. It gave it a firmer texture and deeper flavor than when I’ve used all-purpose flour on its own.  I made this the night before the hubs swam in the relay of the Chicago Triathalon.  Not a bad way to carbo-load.

Fresh Pasta

1 1/2 cups semolina flour

1 1/2 cups unbleached all purpose flour

4 Large Eggs

Kosher Salt (just a pinch)

1) Combine flour into a bowl. Make a well in the center of the flour and crack the eggs into it.

2) With a fork beat the eggs a bit and then incorporate them into the dough using a circular motion. Once the flour and eggs are mostly combined get rid of the fork and dive in with your hands

3) Gently kneed the dough by turning it about 1/4 of a turn and pushing it up into itself from the bottom continuously. Don’t over work the dough.  If it is to dry add a tiny bit of water.  It should form a smooth ball.

4) Cover with plastic wrap and refrigerate at least 20 minutes

5) Once dough has rested roll it out with a rolling pin (I do this in 2 sets) and then run it through a pasta machine

6) Let dough dry for about 1/2 hour before cooking in lots of salted boiling water (at least 1 gallon of water for each pound of pasta)