wandering and eating. again.

I know that yesterday was national dance day, but for me it was a wandering and eating day.

The last Saturday of July is the annual Tivoli Yard sale – you can just wander around and find treasures.  This was my $2 treasure:

The title is about food, the content is not (as if you couldn’t tell): A historical novel of love and intrigue set in the beautiful Hudson River Valley.  Can’t wait.

More importantly, along with the annual town-wide yard sale, Tivoli Bread and Baking holds a pie competition on their front yard.  Note to self: show up at noon next year.

This is the Tivoli pie crowd.  They are each holding a white plastic fork (except maybe the dog) while listening to the announcement of the winners.  But really, most were here to taste.  I managed to try some rustic plum pie, a tart lemony thing with whipped cream and a raspberry, and a blueberry pie.  Since I don’t often bake pies, this was heaven.

I have no idea who won, and based just on these tastes, it didn’t matter (except to the proud winners!).  I wasn’t the only one – there was pie frenzy:

We then realized that we were hungry and while the ham and cheese sandwich at Tivoli Bread and Baking was calling my name (and I was right there!) we went off to try something new: ‘Cue2Go.  We ordered a pulled pork sandwich, a pork in a brown sugar sauce sandwich and mashed potatoes with gravy.  This was a tasty full meal deal which we ate on the picnic table out back.

We ate it all.  But that was it for the day – we returned to the backyard and took a nap in the gorgeous weather.  And skipped dinner.

local?

Just what is considered local?  I received the weekly ad from Price Chopper which advertised: “See inside for… The best in Fresh from Local Farms”.  Right under that was an ad for Fresh Sweet California Driscoll’s Strawberries.

Last I checked, California is on the West Coast.  And we’re not.

 

Perhaps I’m just a little aware at the moment having just finished Barbara Kingsolver et al’s Animal Vegetable Miracle. This is a book that I avoided for some reason, then it was given to me as a gift and I devoured it.  It’s a good easy read for anyone even slightly interested in the locavore movement, though if you don’t have a farm (or a very big yard) it might be a little frustrating.  

UNLESS you plant a truck farm.

I have now tried sorrel

I am so behind on my reading list but I just recently finished The Tenth Muse – My Life in Food by Judith Jones.  Ms. Jones was the editor known for getting the story of Anne Frank published, and then was the editor for Julia Child(starting with Mastering the Art of French Cooking), the first of many cooks/chefs/food writers that she worked with.  The book was a great peek into someone’s life where passion and career truly went hand in hand.

In the back of the book are a selection of recipes including several using sorrel, one of the earlier greens available in the Northeast.  I had never tasted this green before and was excited to something new – and one of the farmers at my local market had it!  Warning – when cooking this bright green quickly becomes a drab olive green. The following is Ms. Jones’ recipe for Sorrel and Leek Pancakes, which she learned to make from Marian Morash.

Judith Jones’ Sorrel and Leek Pancakes

• 3 good-size leeks
• 1 large bunch of sorrel (about 2 cups)
• 2 tablespoons butter
•  2 eggs
• ¼ cup flour
• Salt and freshly ground pepper
• Vegetable oil or light olive oil

Discard any course outer leaves of the leeks, and cut off the tops where the leaves turn darkish green.  Quarter the leeks length-wise, and wash carefully.  Drain, pat dry, and cut into small pieces.  Remove any coarse stems from the sorrel, then rinse the leaves, dry them, and cut into strips.  Heat the butter in a large sauté pan, and cook the leeks, covered, over low heat until tender, about 7 minutes.  Add the sorrel leaves, and cook, covered, 2 minutes.  Remove to a bowl, and let cook slightly.

Beat the eggs in a separate bowl, and whisk in the flour and ¼ teaspoon salt until smooth. Combine with the leeks and sorrel; taste, and add a few grindings of pepper and more salt if necessary.

Film the bottom of a large frying pan with enough oil to cover, and set over medium-high heat. When hot, drop the leek-sorrel batter in, by the large spoonful. Press down lightly to flatten each pancake into a circle about 2 ½ inches in diameter. Cook them, adding a little more oil as needed, in two or three batches, over medium heat, for 3 to 4 minutes on each side.

*She suggests a dollop of crème fraiche or sour cream or a wedge of lemon.  I tried the sour cream and it made the difference.

This with a slice of bread made a great light dinner.  I think I might try sorrel next in a sauce for fish to see if I can notice more of the citrusy taste it’s supposed to have. I can’t wait to try other recipes in the book!

Notice how crazy yellow the pancakes are – it’s those free-range eggs from the market!