the younger white urban population has started a trend some time ago.
local, fresh, know your source, do it yourself.
which has brought us many good things: organic food, craft beer, cheese, coffee, chocolate and small farmers markets.
the next step is the urban garden where the urbanity trains to survive either the peak oil melt down or the populist fueled melt down of social institutions, e.g. G.Beck other angry white people.
the backyard chicken coop is the latest step in an effort to be self sufficient and enjoy great food.
breeds to go for are:
Barred Plymouth Rock = American original, docile nature and lays large eggs.
Orpington = England, smarter breed, learn tricks and call-by-name
Sussex = England, adapt well to confined space, docile and large eggs
we have Rode Island Red = very popular in Graham, medium to large eggs the second year running.
Friday, April 30, 2010
Friday, January 1, 2010
Beer Dinner with Johnson McIvor
Appetizer
Fresh Lamb Saugage with Silantro w/ Schneider Weisse
Main Course
Garrett Oliver's Carbonnade Flamande and Frites w/ Belgian Dubbel: http://www.garrettoliver.com/article02.html
Cheese course
w/ Malheur Brut Reserve
Dessert
Marzipan Cheesecake with Rasberry Sauce w/ Brooklyn Chocolate Stout
Cigars
w/ Old Rasputin
Fresh Lamb Saugage with Silantro w/ Schneider Weisse
Main Course
Garrett Oliver's Carbonnade Flamande and Frites w/ Belgian Dubbel: http://www.garrettoliver.com/article02.html
Cheese course
w/ Malheur Brut Reserve
Dessert
Marzipan Cheesecake with Rasberry Sauce w/ Brooklyn Chocolate Stout
Cigars
w/ Old Rasputin
Sunday, December 27, 2009
Bastel Institut 2010
2010 greifen wir wieder an. Max und Sasha koennen mittlerweile laufen und sind somit fuer die ersten handwerklichen Herausforderungen geruestet.
Es folgt eine Auflistung aller anstehenden Renovierungen:
Im Haus
-Decke verfugen
-Waende verfugen
-Zedernkiste reparieren
-Fussboden verfugen
-Dachboden Bodenflaeche erweitern, Luecken schliessen
-Tritt- und Deckenleisten streichen
-Decke steichen
-Schiebetueren streichen
-Kuechenregale streichen
Am Haus
-Aussenwaende waschen, alte Farbe entfernen, Problemzonen abschleifen, verfugen, grundieren, Farbe aufstreichen
-Tueren nach hinten: Tuerstock ueberarbeiten, Windfangleisten neu setzen
-Dachblech vernieten, Kaminuebergang abschliessen
-Unterhausboden verfugen
-Abwasserkanaele schwarz streichen
-PorchSwing vorne montieren
-Porch zuschneiden, Schuerze montieren, streichen
Um das Haus
-Wassergraben vor dem Haus "ausbuegeln"
-Huehnerstall stutzen, Boden auswechseln gegen Maschenzaun, Huehnerleitern setzen, Anstrich, Stall umsetzen, 50m Zaun setzen
-Landschaftsplan erarbeiten
-Versogungseinheiten einzaeunen
Es folgt eine Auflistung aller anstehenden Renovierungen:
Im Haus
-Decke verfugen
-Waende verfugen
-Zedernkiste reparieren
-Fussboden verfugen
-Dachboden Bodenflaeche erweitern, Luecken schliessen
-Tritt- und Deckenleisten streichen
-Decke steichen
-Schiebetueren streichen
-Kuechenregale streichen
Am Haus
-Aussenwaende waschen, alte Farbe entfernen, Problemzonen abschleifen, verfugen, grundieren, Farbe aufstreichen
-Tueren nach hinten: Tuerstock ueberarbeiten, Windfangleisten neu setzen
-Dachblech vernieten, Kaminuebergang abschliessen
-Unterhausboden verfugen
-Abwasserkanaele schwarz streichen
-PorchSwing vorne montieren
-Porch zuschneiden, Schuerze montieren, streichen
Um das Haus
-Wassergraben vor dem Haus "ausbuegeln"
-Huehnerstall stutzen, Boden auswechseln gegen Maschenzaun, Huehnerleitern setzen, Anstrich, Stall umsetzen, 50m Zaun setzen
-Landschaftsplan erarbeiten
-Versogungseinheiten einzaeunen
Saturday, August 8, 2009
what came first? Chicken or Egg = Chicken
in our case the case was clear = the chickens came first. now since yesterday one of the five is laying one small brown egg a day.
small maybe only to me because we had this massive basket of duck eggs in the house for Leila's farmers market pancake event. those look like solid eggs.
it is now 23 weeks since the chickens were born and the literature points to 20-24 weeks for the eggs to come in. tata! some things still function like they are supposed to.
small maybe only to me because we had this massive basket of duck eggs in the house for Leila's farmers market pancake event. those look like solid eggs.
it is now 23 weeks since the chickens were born and the literature points to 20-24 weeks for the eggs to come in. tata! some things still function like they are supposed to.
Saturday, August 1, 2009
Panciuto Press Release
FOR IMMEDIATE RELEASE
CONTACTS: Leila Wolfrum, Market Manager, enoriverfarmersmarket@gmail.com
Panciutto Chef Aaron Vandermark Highlights Eno River Farmers Market Produce on His Menus
Hillsborough, NC (July 29, 2009) – Hillsborough’s premier chef, Aaron Vandermark of Panciutto, knows where to find the highest quality ingredients—the Eno River Farmers Market. Many of his popular menu items feature ERFM produce.
By sourcing his ingredients from the ERFM, Vandermark knows he can find superior quality, pesticide-free produce, picked fresh from local farms by farmers he knows and trusts.
Vandermark shops at the market every week to supply his ever-changing seasonal menu.
“It's a really interesting way for us to cook. For me the idea of creating dinners drawing on meats and produce raised within miles of the restaurant is inspiring. On some level I imagine it as a throwback to the way we cooked a few generations ago. It creates a tangible connection to the land, giving my job a little more meaning.” Vandermark said.
By coming to the market in person, Vandermark is able to speak directly to the farmers and inspect the produce before he buys it.
“I talk to the farmers about what they're most excited about. The great part about buying from the markets is that you can expect that the produce is picked closest to its quality peak, simplifying the buying and selecting process.” Vandermark explained.
Market vendors are also excited about the relationship, according to Rob Bowers of Whitted Bowers farm, an organic, bio-dynamic farm specializing in heirloom varieties of melons and tomatoes. Vandermark favors varieties with “distinctive flavor and beauty,” Bowers explained.
Bowers has supplied Panciuto with heirloom tomatoes, including an apricot-shaped French variety called Jaune Flamme, which has a strong, acidic bite and a deep orange color.
“We love selling to restaurants as they appreciate high quality produce in every respect,” said Bowers.
Dave Ramirez of Geodesic Gardens, a farm that specializes in heirloom tomatoes and peppers, has had experience on both sides. “As a former chef who did a lot of shopping at farmers markets, I learned that you can't beat the freshness and variety that local farmers offer. It's fun to be involved in the process from a different perspective as a grower.”
Ramirez supplies Panciuto with tomatoes, chile peppers, squash and salad greens.
Ramirez would like to see more relationships between the farmers market and local chefs. “I'd like to see the ERFM attract more and more chefs from the area, just as the Carrboro and Durham markets do,” Ramirez explained.
Bowers agreed, noting that selling to restaurants “tends to weave the market further into the fabric of the community. We would love to see more of it, and appreciate those restaurants committed to local food/market shopping already.”
Vandermark said that Panciuto is equally committed to the relationship and excited about the future.
“As the Eno market grows, so too will our relationship. I will continue to support the market as it's closest to the restaurant and is an asset to the town of Hillsborough.” Vandermark said.
The Eno River Farmers Market offers farm-fresh, organic produce, cheese, meat, eggs, baked goods, prepared foods, and crafts from local growers and producers. It is open to vendors who reside and produce the items they sell within a 60-mile radius of Hillsborough, NC. Vendors must be the original producer of their items. The market is open Saturday from 8-12 and Tuesday afternoons from 4-6.
CONTACTS: Leila Wolfrum, Market Manager, enoriverfarmersmarket@gmail.com
Panciutto Chef Aaron Vandermark Highlights Eno River Farmers Market Produce on His Menus
Hillsborough, NC (July 29, 2009) – Hillsborough’s premier chef, Aaron Vandermark of Panciutto, knows where to find the highest quality ingredients—the Eno River Farmers Market. Many of his popular menu items feature ERFM produce.
By sourcing his ingredients from the ERFM, Vandermark knows he can find superior quality, pesticide-free produce, picked fresh from local farms by farmers he knows and trusts.
Vandermark shops at the market every week to supply his ever-changing seasonal menu.
“It's a really interesting way for us to cook. For me the idea of creating dinners drawing on meats and produce raised within miles of the restaurant is inspiring. On some level I imagine it as a throwback to the way we cooked a few generations ago. It creates a tangible connection to the land, giving my job a little more meaning.” Vandermark said.
By coming to the market in person, Vandermark is able to speak directly to the farmers and inspect the produce before he buys it.
“I talk to the farmers about what they're most excited about. The great part about buying from the markets is that you can expect that the produce is picked closest to its quality peak, simplifying the buying and selecting process.” Vandermark explained.
Market vendors are also excited about the relationship, according to Rob Bowers of Whitted Bowers farm, an organic, bio-dynamic farm specializing in heirloom varieties of melons and tomatoes. Vandermark favors varieties with “distinctive flavor and beauty,” Bowers explained.
Bowers has supplied Panciuto with heirloom tomatoes, including an apricot-shaped French variety called Jaune Flamme, which has a strong, acidic bite and a deep orange color.
“We love selling to restaurants as they appreciate high quality produce in every respect,” said Bowers.
Dave Ramirez of Geodesic Gardens, a farm that specializes in heirloom tomatoes and peppers, has had experience on both sides. “As a former chef who did a lot of shopping at farmers markets, I learned that you can't beat the freshness and variety that local farmers offer. It's fun to be involved in the process from a different perspective as a grower.”
Ramirez supplies Panciuto with tomatoes, chile peppers, squash and salad greens.
Ramirez would like to see more relationships between the farmers market and local chefs. “I'd like to see the ERFM attract more and more chefs from the area, just as the Carrboro and Durham markets do,” Ramirez explained.
Bowers agreed, noting that selling to restaurants “tends to weave the market further into the fabric of the community. We would love to see more of it, and appreciate those restaurants committed to local food/market shopping already.”
Vandermark said that Panciuto is equally committed to the relationship and excited about the future.
“As the Eno market grows, so too will our relationship. I will continue to support the market as it's closest to the restaurant and is an asset to the town of Hillsborough.” Vandermark said.
The Eno River Farmers Market offers farm-fresh, organic produce, cheese, meat, eggs, baked goods, prepared foods, and crafts from local growers and producers. It is open to vendors who reside and produce the items they sell within a 60-mile radius of Hillsborough, NC. Vendors must be the original producer of their items. The market is open Saturday from 8-12 and Tuesday afternoons from 4-6.
Sunday, July 19, 2009
TomatoFest Poster
Here is the poster I made for TomatoFest. I also took photos of most of the recipes we will be providing at the market. I will try to post the recipe booklet when I get it done.
The press release I am sending out about TomatoFest reads like this:
FOR IMMEDIATE RELEASE
CONTACTS: Leila Wolfrum, Market Manager, lwolfrum@gmail.com
Eno River Farmers Market Will Hold TomatoFest on Saturday, July 25
Hillsborough, NC (July 14, 2009) – The Eno River Farmers Market at the Public Market House in historic downtown Hillsborough will celebrate TomatoFest on Saturday, July 25 from 8 am – Noon.
The festival will feature more than 57 varieties of tomatoes in every size, shape and color imaginable, all harvested fresh by the market’s local farmers. Varieties include heirlooms such as Cherokee Purple, German Johnson, and Hillbilly Flame as well as hybrid favorites like Better Boy and Pink Lady.
An assortment of types will be available that are intended for canning and sauce, as well as both low and high acid tomato varieties.
The market will offer a tomato tasting, where customer can sample and compare many varieties. Each produce vendor will feature a favorite tomato and offer samples, as well as special information about its growing qualities and taste characteristics.
Prepared food vendors will feature tomato-based recipes, including Mary Joe’s Marinara made from San Marzano tomatoes, and the Hillsborough Cheese Company’s Sun-Dried Tomato Goat Cheese.
The market will provide recipes, cooking, canning and storage tips for all kinds of tomatoes.
In addition, the market vendors will have their usual abundance of fresh, local vegetables. There will also be music and fun activities for kids.
The Eno River Farmers Market offers farm-fresh, organic produce, cheese, meat, eggs, baked goods, prepared foods, and crafts from local growers and producers. It is open to vendors who reside and produce the items they sell within a 60-mile radius of Hillsborough, NC. Vendors must be the original producer of their items.
The press release I am sending out about TomatoFest reads like this:
FOR IMMEDIATE RELEASE
CONTACTS: Leila Wolfrum, Market Manager, lwolfrum@gmail.com
Eno River Farmers Market Will Hold TomatoFest on Saturday, July 25
Hillsborough, NC (July 14, 2009) – The Eno River Farmers Market at the Public Market House in historic downtown Hillsborough will celebrate TomatoFest on Saturday, July 25 from 8 am – Noon.
The festival will feature more than 57 varieties of tomatoes in every size, shape and color imaginable, all harvested fresh by the market’s local farmers. Varieties include heirlooms such as Cherokee Purple, German Johnson, and Hillbilly Flame as well as hybrid favorites like Better Boy and Pink Lady.
An assortment of types will be available that are intended for canning and sauce, as well as both low and high acid tomato varieties.
The market will offer a tomato tasting, where customer can sample and compare many varieties. Each produce vendor will feature a favorite tomato and offer samples, as well as special information about its growing qualities and taste characteristics.
Prepared food vendors will feature tomato-based recipes, including Mary Joe’s Marinara made from San Marzano tomatoes, and the Hillsborough Cheese Company’s Sun-Dried Tomato Goat Cheese.
The market will provide recipes, cooking, canning and storage tips for all kinds of tomatoes.
In addition, the market vendors will have their usual abundance of fresh, local vegetables. There will also be music and fun activities for kids.
The Eno River Farmers Market offers farm-fresh, organic produce, cheese, meat, eggs, baked goods, prepared foods, and crafts from local growers and producers. It is open to vendors who reside and produce the items they sell within a 60-mile radius of Hillsborough, NC. Vendors must be the original producer of their items.
Subscribe to:
Posts (Atom)