Restaurant Widow

What's Growing When?

(Pictured is a Chive Flower from Toad Hill Farms - these are seriously delicious chives - they won't just be a garnish anymore.) 

A friend of mine recently received his first CSA box, and was disappointed by its contents.  It seems it included mostly greens and an unknown root.  What were you expecting?  I asked, Tomatoes?  Well, he said, yeah.  I wanted a bounty of tomatoes and corn and everything.  Have you been outside lately?  I said.  But this is indicative of our culture as a whole - and I promise not to get political here - but we really have no idea where our food comes from.  It's horrifying.  With this in mind, I have compiled this little list of a months and what vegetables you can expect during them.  This is, of course, just a guideline, so don't get bitter when it's July 10th and there are no tomatoes  yet.  For a listing of specific (average) dates, please visit the Pick Your Own Ohio website.

May:  Asparagus, Broccoli, Greens, Peas, Radishes, Rhubarb and maybe Strawberries (late)

June:  Asparagus, Beans, Broccoli, Cabbage, Carrots, Green Onions, Greens, Lettuce, Peas, Radishes, Rhubarb and Strawberries

July:  Beans, Beets, Bell Peppers (late), Blueberries (late), Broccoli, Cabbage, Carrots, Celery (late), Cherries, Cucumbers (late), Eggplant, Grapes, Green Onions, Greens, Lettuce, Onions, Peas, Peaches, Radishes, Raspberries, Squash, Sweet Corn, Tomatoes, Watermelon

August:  Apples (late), Beans, Beets, Bell Peppers, Blueberries, Cabbage, Carrots, Cauliflower, Celery, Cucumber, Eggplant, Grapes, Green Onions, Greens, Onions, Lettuce, Peas, Peaches, Pears, Potatoes, Radishes, Squash, Strawberries (second, smaller season), Sweet Corn, Tomatoes, Watermelons

September:  Apples, Beans, Beets, Bell Peppers, Blueberries, Broccoli, Cabbage, Cantaloupe, Cauliflower, Celery, Cucumbers, Eggplant, Grapes, Green Onions, Greens, Lettuce, Onions, Peas, Peaches, Pears, Plums, Potatoes, Pumpkins, Radishes, Raspberries (second season), Squash, Strawberries (second season), Sweet Corn, Tomatoes, Turnips, Watermelons

October (with most things decreasing rapidly in their availability except greens, which are just getting better):  Beets, Bell Peppers, Broccoli, Cabbage, Cauliflower, Celery, Green Onions, Greens, Lettuce, Peas, Pears, Potatoes, Pumpkins, Radishes, Squash, Turnips

2 Silos Update

I just wanted to share this e-mail I received from Denise Anderson, about her eggs and her farm, along with this picture of one of her Black Star speckled eggs.  Weiland's now offers a sampler of 6 different eggs, a perfect and unique host/ess gift if I've ever seen one! 

I will add more farm tours and events as I hear about them.

Thanks for the great review of our eggs! We are pleased to be able to offer fresh locally raised organic eggs to folks in the Columbus area. We have over 500 happy chickens running around our farm scratching and pecking to their hearts content. Our Ameraucana chickens have been a delight to raise.

We typically package eggs in one dozen recycled paper cartons, but do offer the clear plastic containers as an option for various customers.

You can find us this summer at the Clintonville Farmer's Market each Saturday from 9 to noon selling eggs and other poultry products.

We do raise pastured meat chickens to order, should anyone want organic or all-natural chickens in quantity. We are hosting a farm tour August 12 at our farm and all are invited to attend. Check the OEFFA website for more info.
www.oeffa.org
Thanks again for your support!
Denise

WCB #49 - Tiny Update, Week 3

I do believe we will soon be having a jailbreak.  The tinies can now climb the side of the laundry basket and peek out.  They are starting to play with each other a little bit - clumsily, mostly consisting of biting each others noses.  They are so cute I feel a little bad about the precious factor of this post and the pictures, but I think you'll like them as much as I do.   Check out the newly be-diamoned Clare over at Eat Stuff for the rest of the crew.

Carryout Sushi from Tensuke Market

I took a break from eating local the other day because I needed sushi.  I needed sushi and was in a hurry.  Over the weekend, I had the pleasure of taking part in a Japanese tea ceremony outside of Akai Hana, and was reminded of how tasty the carryout options looked next door at Tensuke (formerly Seafood Japan), and decided to head over and give it a shot.  I was well rewarded, and I would recommend anyone who lives on the Northwest side to make it a habit of picking up their lunch from Tensuke's vast selection of sushi, sashimi and bentos.

First of all, you know that book Japanese Women Don't Get Old or Fat?  You want to know to know why?  It's because onigiri (large rice ball) is one of the national snacks.  According to Japanese Kitchen, onigiri are available at every convenience store.  If we had these in the vending machine when I was working at my horrid desk job, I probably wouldn't have gotten a Buddha belly, either.  Onigiri are large rice balls (although yes, this one is triangular).  Seasoned sushi rice is formed around a small filling of tuna, shrimp tempura, or, in this case, ume (pickled plum).  The rice ball is then wrapped in nori (toasted seaweed sheet) and eaten with the fingers.  Tensuke's onigiri are packaged with the nori wrapped in cellophane and then wrapped around the rice ball; when you are ready to eat it, you removed the nori from the wrapper and wrap it yourself.  These are the perfect thing to throw in a bag and take to work for a light lunch, and they are a steal at $1.50.

I tried two rolled sushi selections, both cooked - next time I'll try some of the raw selections, I was going to be in the car running errands and didn't want to risk it.  First up, shrimp tempura rolls, which had an entirely different name that I promised myself I would remember but, predictably, have forgotten.  It was a combo (pictured at the top of the post), with half being shrimp tempura topped with spicy mayo, and half shrimp tempura wrapped with flying fish roe, which was my favorite.  I also tried the eel, avocado and cucumber roll, which was also good.  Each box was around $4.50.

Tensuke has a large selection of bentos , the traditional Japanese train box lunch.  In Japan, every region has their own variety of bento.  Here, there were salmon, pork cutlet, tempura, tofu, and then a few "Japan tradition" boxes.  I chose teriyaki salmon, which was terrific even cold.  The rice was perfectly seasoned and the salmon was perfectly cooked; the skin somehow had maintained its crispness which is nice.  The salmon was placed on a bed of mung bean sprouts and had other healthy accompaniments such as edamame (green soy beans) and pickled veggies.  Most bentos were $5.50, although the larger Japan Tradition box was $6.50.  Still a healthy alternative to paying the same or more at a fast food restaurant.

Although they offer a large selection of prepackaged Japanese desserts, I opted for the sweetened omelet, tomago, the strangest cold egg product I have recently become addicted to.  I say this not because the omelet is strange, but when I think of omelets, I usually think of something hot and filled with cheese.

The sushi operation at Tensuke is quite large, and they are constantly replenishing throughout the day.  They do such a brisk business I would never worry about freshness.  They even have a large selection of brown rice sushi for those who are super health-conscious.  In addition to sushi, they have a beautiful selection of packaged sashimi-quality fish, including blue fin tuna so beautiful there's no way you'd think of cooking it.  They even have otoro (the highly-prized fatty tuna), now that it's coming into season.  You can purchased mixed sashimi to go, or any number of larger sashimi-grade fish, uncut and packaged simply with a packet of soy sauce on the side.  Cold drinks are also available for those on the go.  This lunch, which consisted of 3 onigiri, the 2 sushi rolls, tomago and bento, cost $21, which was enough to feed Husband and I for lunch, and then a snack for me later and 2 snacks for Husband later.

In addition to their carryout business, Tensuke offers a complete line of Japanese groceries and frozen goods, as well as what is probably the largest sake selection in town.  The owners, who also own Akai Hana and Hana gifts, are working on a new restaurant next to Tensuke, which will be a fish restaurant, called Tenkai.

Info:  1167 Old Henderson Road, Columbus (in the Kenny Shopping Center) 614.451.6002

90% Local Pasta

Devotees of Restaurant Widow know that I make a lot of pasta, and sometimes they chide me for it.  Well, I suppose that's fine.  It's a good vehicle for almost anything, and even if you're starving, lazy, and grumpy, you can just put some salt, pepper and olive oil on it and viola, dinner for one crabapple.

Now that we finally have a few things growing here in Central Ohio, here is my first market-inspired pasta dish for the season.  The first of many, I promise.  This is also good cold; as I was eating the leftovers at work last night, a coworker asked what it was and I said it's 90% local pasta.  "Does it sparkle with local flavor goodness?" she asked, kind of being sarcastic.  "OF COURSE!!!"  I said.  "All the vegetables in here have been out of the ground only 24 hours!  And were grown about an hour away!"  "hmm," she said.  She just moved here.  Just wait till I force her to go to the Farmer's market.  She'll be a convert.

90% Local Pasta - serves 2

4 ounces whole wheat spaghetti
3 sun-dried tomatoes, soaked in boiling water 5 minutes and then chopped
2 bulbs green garlic
large bunch asparagus, cut into 1" chunks, heads reserved
2 ounces chicken stock
1/2 roasted chicken, or 2 leftover chicken breasts, shredded
1 handful arugula, roughly chopped or torn if it's the big leaf kind
5 chives, minced
Good Olive oil
salt and pepper

Cook the pasta according to package directions, drain and set aside.  In the meantime, preheat a large saute pan over medium heat, then add a little olive oil or cooking spray.  Add the green garlic and saute for a minute until it just softens, then add the asparagus chunks, tomatoes, and chicken stock and stir for about 3 minutes, until the asparagus begins to soften.  Add the chicken and arugula, then toss in the pasta and the asparagus tops.  Transfer to plates and top with good olive oil and chives, then sprinkle with salt and pepper.  Enjoy the the taste of local spring.

Sources for these Ingredients:

Whole Wheat Spaghetti - Trader Joe's, not local
Asparagus - Anderson Orchard (I think, but I'm not sure) from the North Market, vendor between the hanging baskets and Toad Hill.
Arugula, Sundried Tomatoes, Chives - Toad Hill Organics, North Market
Green Garlic - Combs Fresh Herbs, North Market
Chicken Stock - North Market Poultry & Game
Chicken - Local Amish chicken, already roasted from Weiland's Gourmet Market
Olive Oil - it was local when I bought it this past fall in Berkeley from Stonehouse Olive Oil

To Market, To Market

I have been hitting the North Market every Saturday morning since the beginning of April, mainly to support the few, the intrepid, willing to brave the chilly spring mornings and sometimes thin crowds to sell lettuce, ramps and green garlic.  I was finally rewarded, as Central Ohio asparagus came in this week.  I bought 3 pounds of it over the week when it arrived at Weiland's, and yesterday, as I rounded the corner of the market building, there on the corner was a stand with proud asparagus standing up in tubs.  I have to admit I got a little misty-eyed at the bounty. 

By the way, I have to apologize to my poor Mother, who loves asparagus, and made it her mission to coddle and love her very own asparagus patch into springtime goodness, only to move to North Carolina, where she still couldn't find decent (reasonably priced) asparagus at last word.  I bought over 3 pounds.  We are an asparagus household.

Also available yesterday were chives, green garlic, arugula, mesclun mix, flowers and herbs galore, pesto, shallots, green onions, eggs, and hothouse - although local hothouse - tomatoes.  I think one of the best ideas I saw were these dried tomates, available from Toad Hill Farms.  "what a good idea!" I said to the farmer, who looked at me strangely.  Oh, well.

I rounded out the day with a quart of chicken stock from North Market Poultry and Game; this stock is so unprocessed and full of natural gelatin it's basically aspic.  They put the container in a plastic bag but it's kind of unnecessary due to the firmness.  $5 for a quart of homemade stock heaven.

Once upon a time, Eric was our favorite bartender at the R bar in Clintonville; now he owns Bubbles Tea & Juice Company, where one can purchase any manner of freshly-squeezed juice.  I opted for the pink grapefruit variety, and it lives up to its name.  I don't even mind the pulp and occasional seed bit!  I am ashamed to admit he's been open for a year and this was the first thing I've bought from him; the problem is, he's right across the aisle from Jeni's Ice Cream, and when it comes to fresh delicious juice or a scoop of lemon yo, well, there's really no debate.  Fortunately it was 9 in the morning, so juice won.

Then I was off to Blues Creek Farms.  Looking at locally produced, hormone-free, happy cow beef is reason enough to eat locally and responsibly.  The meat at Blues Creek comes from my old stomping ground of Marysville, Ohio, and is dry-aged and delicious.  They also have the best bacon in the city, I think, not to mention all manner of pork, lamb and veal.  Just look at this short rib.  This puts anything at Whole Foods to shame, and it was about 30% less expensive than Whole Foods.

So, hopefully I have inspired you to get out there and see what Central Ohio has to offer.  Next week should include even more farmers at the North Market, and it is also the first day for the Worthington Farmer's Market!  I will bring a full report, of course.  Happy Eating Locally!!

WCB #48 - Tiny Update, Two Weeks

Well, the tinies were 2 weeks old yesterday, and they grow more and more every day.  Their eyes are open, and they are reacting to light and movement.  One mischievous little rascal is already trying to climb out of the basket.  We still have 1 or 2 little guys who are without a home, so send me an e-mail if you are interested.  The first picture is one of the 2 girls, and the second is one of the boys (I think you can tell by looking at his little face he's the one trying to escape already):  Check out Eat Stuff for the rest of the kitties this week.

Alana's - Eat Local

I would be completely remiss if I spent the entire month of May eating locally and not talking about Alana.  Combined with my background, I owe a lot of my ideas about eating locally to Alana, who is the queen of sourcing fabulous local ingredients and encouraging farmers to produce new things just for her.  When interviewing Alana for an article I wrote a few months ago, she was busy selecting heirloom seeds for a farmer to grow on her behalf.  Alana brought us the hugely successful Harvest Dinner, which I wrote about last October.  Steve Edmonds, of Edmonds St. John wines, has often compared Alana to the early Alice Waters (even down to the, er, spicy personality), and he should know, having lived and produced wine in Berkeley for years.

I even chose my CSA subscription because Elizabeth Telling Farm has supplied Alana with ingredients.  All of this being said, we didn't have an entirely local dinner there last night, but I know if I would have called ahead and asked for a local-only degustation, I would have been happily obliged.

First up, totally un-local, the wine.  We went with the idea of having the very nice Ohio River produced Kinkead Ridge Viognier/Roussanne blend, but we seem to be currently awaiting the new vintage.  (Just for the record, Alana's has the Cabernet right now, but we were in a white wine mood.)  So, we decided to go for France (didn't I list wine as one of my Eat Local exemptions?  No?  Well, certainly I meant to. . .).  Here's Husband for the wine redux: Savennières Les Clos Sacrés from Chateau de la Roche aux Moins.  The wines from this estate share the spotlight with their eccentric and outspoken proprietor/winemaker Nicolas Joly.   Joly is a practitioner of the quasi-mystical agricultural system known as biodynamics.  In addition to being strictly organic, biodynamicism aims to build and maintain the "life force" of the vine and the wine. Joly has been quoted as saying that "There is an enormous wisdom in the shape of a barrel...the barrel is in the shape of an egg, and has the shape of life forces." Despite its quirks, the system seems to work, and some of the world's finest estates are using it...but, the wine itself. Savennieres is located at the western end of the central Loire Valley, and the finest vineyards hug steep hills at the edge of the river. Here, Chenin Blanc reigns supreme and the wines ally richness and mouthfeel with great acidity. This richness and acidity combined with a transparent structure makes the wine compatible with a wide variety of foods.

Thanks, Husband, now back to the food . . . The "fabulous amuse du jour" was a Bloody Mary Scallop, happily presented old school style with an olive-topped toothpick:

Next up, classic Angus beef tartare with brioche toast points.  The tartare was very nicely balanced; the richness of the beef tempered with capers and shallots.  Even with the addition of horseradish aioli, Husband and I were impressed that the overall effect was actually very light.  Nicely toasted brioche points were along for dipping, and an ethereally light Parmesan wafer topped off the whole dish.  As far as raw beef goes, Husband and I are usually carpaccio people, but agreed this was definitely a winner.

Any time Alana does dips, we have to order them.  We had some last week and were happy to see they made a reappearance on this week's menu, plus one.  This week's selection, front to back, included fava bean hummus (my favorite, I heart fava beans), baba ganouj (Husband's favorite, and he doesn't typically like it, but loves Alana's), sometime like tzaziki whose name I can never remember, but a yogurt-based dip with cucumbers that ends in "salata," and lastly, a deliciously salty feta and sun-dried tomato, all topped with rocket-hot chile pepper cured olives and toasted pita points.

Next up, beet stack!  Husband and I are both hands-down beet lovers, and can never understand our beet-hating friends.  Beets are one of the few things I think go really well with oranges, and happily these were paired with them, along with a scattering of toasted pistachios and feta cheese.  The menu listed buckwheat sprouts, which made me nervous because I do not really like buckwheat, but with the plate arrived the sprouts were more microgreens, where I had been picturing something like a mung bean sprout.

Lastly, tasty mesclun salad topped with fava beans (truly, I would order anything that included fava beans), speck (shaved bacon), cauliflower, carrot noodles and sweet onions, all in a "provocative herbaceous vinaigrette."  I forgot to wait to take a picture, so you're seeing an already tucked-into plate.  The perfect way to end the meal.  Truth be told, we really ended the meal with rhubarb-filled crepes (I'll also order anything with rhubarb - someone has to make sure people continue to grow it) served with strawberry buttermilk ice cream from Jeni's Ice Cream, all topped with a nice caramel sauce; my perfect dessert, not too sweet or rich.  Alas, it was dark by the time we got around to dessert and, although I had my tripod with me and could have taken a picture, I totally forgot.  I confess.

So, anyone in the Columbus area, if you are interested in eating locally, visit Alana's.  I realize we didn't have the most locally-produced meal on the planet, but as the season progresses, you can look forward to many local meals, including two of my favorites: fried green tomatoes and the study of Ohio tomatoes.

Info:  Alana's Food & Wine 2333 N. High St in Columbus (North Campus) 614.294.6783

Weiland's Expanding

Good news!  Weiland's is planning a 4000 square food expansion!  My favorite local independent grocery store just keeps getting better and better.  They will be taking over the former dry cleaner's next door, and judging from the owner going over paint chips when I was there a few weeks ago, they will also be redoing the interior a little.  An article in the last month's ThisWeek paper states they are going to expand their take-home selection, which I have eaten in the store and everything I've tried has been quite tasty.  Alas, I don't have a microwave so they aren't really for my household, but I can recommend them for other busy people with microwaves.

Furthermore, they are in the process of becoming a licensed liquor store, which will also be nice since I imagine they will get the best of everything that might be hard to find at your other local agent.

Ameraucana Eggs from 2 Silos - Eat Local

Alana Shock, from Alana's Food & Wine, first introduced me to these eggs (albeit from a different farmer, who I'll talk about later), whose beauty I can't seem to fully capture no matter how many different settings I try with my camera.  Ameraucana eggs come from a rather proud and stately-looking chicken, which you can view by clicking here.  The eggs range in color from soft blue to a light olive green and have a very rich flavor.  I was waxing poetic about how delicious they were at work the other day and a few coworkers said they thought all eggs tasted the same!?  This is completely untrue.  Taste an average grocery store egg next to a farm fresh egg and you will never believe the difference.  Believe me, even if the delivery truck says "Happy Chicken," those are not happy chickens.

But, I'm willing to bet the chickens at 2 Silos Farms are happy chickens.  2 Silos pastures their organic poultry, which means the chickens receive a portion of their diet in the natural, chicken instinct way - by digging and scratching around, eating seeds and bugs and worms.  And any other stray item that might find its way onto the ground.  Ask anyone whose ever "dressed" a chicken and you will discover some very interesting things about the eating habits of chickens - but I digress.  2 Silos supplies Whole Foods with its specialty eggs, available in the produce section, and they have recently begun supplying Weiland's as well, with about 5-6 variets of eggs in these cool, 1/2 dozen containers.  The Ameraucana eggs were about $2.25 a 1/2 dozen, but the less exciting eggs were about half that price.  You can read more about 2 Silos farm at their website; be sure to read these staggering health-related egg statistics (scroll down).

A note about Ameraucana eggs - they have an unusually firm yolk, naturally.  I tried to poach a few and thought I was crazy until Alana told me she encountered the same thing.  Just so you know when cooking them.

Try them out.  Do the fried egg challenge.  I know you'll be pleasantly surprised, and I'm willing to bet you will never buy an 80 cent dozen of bleak grocery store eggs again.