find-great-organic-gourmet-foods

Another Answer to Childhood -- and Adult -- Obesity

2006-12-08T16:20:00.000-05:00

When kids start turning up with sky-high cholesterol readings at the age of 5, you know there is something wrong with the way we eat.

Obesity among adults -- and children -- is now epidemic.

No one disputes that.

The question is what to do about it.

There are all kinds of theories, but the real place to look is at not only the quantity but the quality of the food we eat.

The fact is, unless a human being is able to derive adequate nutritional value from what is consumed, one or more problems is sure to follow -- obesity chief among them, because if our bodies know that there are not enough of the essential nutrients in the food we have already eaten, we will start to crave more. And that sets off a vicious cycle.

We start compensating for the poor quality of what we eat, by trying to eat more, and add supplements and vitamins to "fill in the gaps." But that's not working.

We need to return to a better quality of food to start with. And that means organic.

People who eat organic foods, tend to eat less because they are satisfied with the great taste, and because they actually ARE getting most of the nutrients they need from their food sources.

If a person could only switch to organic sources for one or two major foods each week that would be a great start. Once you feel and see the difference, you won't be so tempted to return to processed and "junk" foods.

It's time to upgrade not just how much we eat, but WHAT! And these days? It's really easy to do.

This holiday, turn to organic foods to help fight off the mountains of sweets, fats, fast foods, and other temptations. Take a bag of cut up veggies or a fresh apple with you for healthy snacks; it will make a world of difference in your energy levels, and in helping you avoid making terrible food choices during the frantic holiday season.

Yours for extraordinary dining -- for everyone,
Nancy
Eat healthy -- and well!

Organic Wal-Mart Food? Is That Real?

2006-12-08T15:39:00.000-05:00

According to a recent OCA (Organic Consumers Association) report, "Wal-Mart is being investigated for falsely advertising conventional products as "organic." The Cornucopia Institute has discovered that a number of Wal-Mart stores are defrauding consumers by labeling products as organic that were grown with pesticides and synthetic fertilizers. A formal legal complaint has been filed with the USDA asking the agency to investigate allegations of illegal "organic" food distribution by Wal-Mart Stores, Inc."

Now, I was pretty sure that WalMart didn't have consumers in mind when they made the decision to offer organic food in their grocery aisle. After all, their pattern is to obtain products from third-world countries where the labor and manufacturing costs are cheap.

So the question always was about how they are going to be able to purchase food products that meet tough USA standards, when the corresponding countries where they will be getting the products do not have, in many cases, any standards at all.

Now we know the answer. They never intended to -- they just hoped they wouldn't get caught.

So how stupid is that? You'd think they could at least wait until people got used to being able to buy organic food at WalMart before trying the old bait-and-switch number on us.

Personally, I doubted that WalMart was EVER going to be able to purchase true organic food -- from anyone anywhere, because in order to do so, they would have to change their buying practices.

Funny thing about being "green" -- it's pretty easy to tell when it's turned "brown". And I think you know what I'm talking about here!

People don't like being thought stupid -- and that is exactly what the consumer will feel when they learn that WalMart has been trying to cheat them by selling food labeled organic that isn't organic at all.

We vote with our dollars.

Now we know where NOT to shop for great organic foods.

What's that old commercial saying? "It's not NICE to fool Mother Nature!" Well, it sure isn't nice to try to fool consumers, either. I think WalMart may pay a hefty price for that -- in loss of consumer confidence. (They probably don't care about the fines. . . )

Yours for extraordinary dining -- for everyone,

Nancy
Find great organic gourmet foods -- but NOT at WalMart!

Making Sense of Organic Foods

2006-12-01T14:22:00.000-05:00

Just for fun, I signed up for Google Alerts on the topic of Organic Food, to see what's out there and what people are talking about online when it comes to my favorite topic: great organic gourmet food.

Seems like it's a hot topic -- with many opinions, and not a whole lot of fact.

Which may be one reason the whole thing is so confusing to so many people -- and why organic food enthusiasts, along with folks who just want to know what is healthy and what is not -- are sometimes tearing their hair out in frustration.

You've got mislabeling, misleading, and just plain lack of solid facts that are making it tough to find out the truth.

And I'll tell you what happens when people are confused -- they do NOTHING!

They default to their habits, and they do whatever is easiest in the moment.

Which is not a good thing for eating better foods, and a terrible thing for the organic food industry -- but it may just be exactly what the multinational corporations have in mind for Big Agribiz.

In the view of Big Business, why would it be a good thing if consumers stopped buying their products on the grocery shelves, in favor of home-cooked, locally grown food?

Of course now there are commercially prepared foods that are labeled organic -- a lot of vegetarian stuff that tastes decent (finally) -- and even more organically grown meats and produce.

But is that the best we can do?

I think not.

The real answer for many of our current health problems in the so-called developed countries, is to return to a more natural way of growing, preparing and eating our food. And in most cases that means a return to locally and organically grown foods.

Yes, we will still need to turn to a range of products at the grocers, but there are many steps we can each take to eat better and to live more sustainably in the process.

It starts with the choices you make every day, and in the way you think about what you are doing.

Start with something small, and build on that. For instance, several years ago I made the choice not to eat beef unless it was raised naturally and organically. That made a huge impact on my health (including a surprise benefit in my cholesterol levels), and now I have also started to turn more and more to other organic proteins rather than commercially prepared foods of any kind.

See, the thing that we all miss when we look at how "expensive" it is to buy organic foods, is the hidden price tag: our health.

Let me ask you a question: "Would you like to pay 50 cents more today, or $50K in ten years to heal what happened to your body as a result of what you put into it?"

That is a choice. I hope more and more people opt for a healthy, organic choice. It's the conscious thing to do -- and your body will be grateful, too.

You have to eat anyway -- why not switch to organic? It tastes so-o-o-o-o-o good, and it's so good for you!

Yours for extraordinary dining -- for everyone,

Nancy
Find great organic gourmet foods -- and gifts --here

Get Organic Foods Delivered to Your Door

2006-11-22T14:42:00.000-05:00

If you don't feel like going out to a store or restaurant, but still want great organic foods, what's the next best thing?

Yes, you could thaw out a frozen (organic, of course) meal and cook it.

Or, you could order your organic food delivered to your door!

There is an abundance of sources for having your organic food delivered at home. On our web site, we will maintain a list of them, and add more to the blog as we discover new ones.

For starters (I was going to say, for a taste of what's in store. . . but that was too bad a pun!) -- here is one of my personal favorites, Dines Farms -- a local farmer whose stop is a must at our farmers market.

Last weekend was Dines Farms last appearance at the farmers market for the season -- but not to worry, because now you can order directly from them to have your organic meats delivered to your home.

In case you don't already know this, Dines makes award-winning frankfurters. I tried them for the first time this summer and honestly, I have never eaten a better hot dog anywhere. No wonder they won the "Top Hot Dog in NY State" award!!

But hot dogs are just one delicious item Dines Farms offers. There's much more!

They have:

-- Organic Chicken and chicken products (breasts, thighs, eggs)
-- Organic Pork and pork products (smoked bacon, pork loin chops, pork roast)
-- Organic Beef and beef products (steaks, ground beef, hot dogs)
-- All natural chicken sausage

Dines Farms is a family owned and operated farm. Their meats are all-natural, pasture-raised, no antibiotics, no hormones and no chemicals of any kind. All animals are raised on pastures that have not had pesticides on them in over 20 years.

And folks, when you eat meat that has been raised this way, you can TELL the difference, not only in taste, but in how you feel afterwards. There is absolutely no comparison to meat raised the "modern" way.

I've tried just about everything Dines Farms offers except the duck. All of it has been exceptional in every way.

Treat yourself to some extraordinary organic meals this winter, delivered to your door. Try Dines Farms and see what you've been missing! But save some for me -- I haven't ordered my Christmas turkeys yet!

Yours for extraordinary dining,

Nancy
Learn how to get more organic foods delivered to your door

Organic Farmer in Congress!

2006-11-21T17:09:00.000-05:00

Jon Tester, an organic farmer from Montana, will be joining the ranks of U.S. Senators in January, thanks in part to the national Democratic sweep reflecting a hunger (oh, pardon the pun there. . . ) for change in the way things are done in our country.

Tester says, in his thank-you message to supporters, "The message sent by Montanans in this election is clear: it is time to get to work. Time to make government work again for ordinary Montanans. Time to fix health care. Time to achieve energy independence. Time to find a plan to end the crisis in Iraq and bring our troops home. Time to restore the Montana values of honesty and integrity to the United States Senate. And time to end destructive party politics and work together for real solutions and real change in Montana and this great nation."

So we can see why he wants to be there.

It will certainly be interesting -- and refreshing -- to have someone "on the inside" who knows the real scoop, helping to shape our country's food policies.

This is a hopeful (and momentous) sign, for those of us who care about sustainability and great organic food -- and for everyone. This is the first time an organic farmer will walk the halls of power in our land. Hallelujah -- and thank you, Montana, for giving us one of your best :-)

Go get 'em, Jon -- you have an "army" of devoted foodies and organic food enthusiasts out here eagerly waiting to see how you will move forward with some progressive changes at last.

Congratulations!

Yours for extraordinary dining -- for everyone,

Nancy
Send your loved ones an organic gourmet gift basket this holiday season!

Organic turkeys and corporate turkeys

2006-11-17T16:36:00.000-05:00

Next week it will be "turkey day" in the USA. Folks will gather with family and friends, to reflect upon what in life is good, and to offer thanks for all those gifts, usually around a table (or two) groaning with food.

Turkey is one of the traditional foods that is served for this (and other) holiday meals and celebrations. It's nutritious, delicious, and good for you.

The only problem with it? We all usually eat too much!

Maybe we could all step back from the table a moment or two this holiday, to remember those who do not have enough to eat -- and to find ways to help. There really is enough for everyone -- if we would all just share a bit.

If you do plan to cook this holiday season, and wonderwhere to find great organic turkeys and organic poultry, we've got some sources for you here.

If you want a fresh organic turkey delivered in time for your holiday meal, visit here (and hurry -- before they run out!) ===>

Organic may cost you more than the ones you can buy in the supermarket but. . . you cannot beat the taste! It's worth it.

And, after you have ordered your poultry, you might want to reconsider shopping at WalMart from now on. As soon as they announced that they were getting into the organic food business, I knew there would be trouble -- and here it is already. Seems they are mislabeling some foods as "organic" that aren't.

Figures. I always knew WalMart wasn't really green -- they just want OUR green stuff!

Oh well -- if you REALLY want great organic gourmet foods, stick to the people who are doing it right. Visit our site for more information (and great resources -- I just found 10 more this week, and haven't even had a chance to upload them yet.)

Happy Organic Thanksgiving!

Yours for extraordinary dining -- for everyone,

Nancy
Find Everything Organic Here

Is Organic Food Only For The Rich?

2006-11-08T17:54:00.000-05:00

According to an article published in today's Grist by author and sustainable farmer Tom Philpott, yes, maybe, but it doesn't have to be that way.

I totally agree. My premise is that fresh healthy food is available -- and affordable -- for everyone, and I would like to help everyone learn how to access it, grow, cook, and eat great organic gourmet food.

Philpott says that there is a dark history behind the way our food is grown, and who has real access to the best of our food supply. His article is thought-provoking at the very least.

It's true that people at the low end of the income scale will tend to reach for cheap, available foods (which in the USA is often fast foods and drinks, loaded with trans fats, carbs, and sugar.)

But many farmers markets accept food stamps, and with a little planning and change of habits, even someone on a very low pay scale can still feed their family with healthy meals.

For one thing, a large bag of lentils will make a fabulous soup or stew that serves a large family for more than a week, and costs less than one big hamburger from a fast food joint. Add some fresh vegetables, and maybe a bone or two for extra protein and flavor, and now you're really cooking.

Of course, comparing a pot of lentil soup (that admittedly must be cooked and simmered a while) to something you can grab on the run, is not always the solution for the hard working poor. But it IS possible. And desirable.

Wonderful and simple meals can be easily produced with a minimum of effort. But the key is education.

Who will reach and teach the working poor, to seek better eating habits? Who will show them where to find the bargains they need to find, in order to make it work?

I don't have the whole answer but I'm making a start with my web site, Find Great Organic Gourmet Foods.

I advocate eating better for everyone, regardless of means. And hopefully, I will be able to provide the links and resources you need to start turning away from fast food "solutions" to get on track for healthy eating again.

Here's to a safe and delicious food supply -- for everyone!

Nancy
Here's where to learn more

What caused the e-coli outbreaks? And how do we avoid more?

2006-11-03T15:59:00.000-05:00

Right away. as soon as people started getting sick from eating "organic" spinach, big agribusiness was eagerly pointing the finger at organic growers, claiming it was the manure (that is used as fertilizer in organic and biodynamic farming) to blame.

The only problem with that is, it is not true.

In an article written October 12th by Abrahan Paulos, titled You Can Thank Big Agriculture for E-coli, it seems organically grown foods are the answer, not the problem.

"Can E. coli-free spinach be grown locally, safely, and healthy much of the year? Yes indeed, it is now being done by small and medium-sized producers in the Midwest and throughout much of the Northeast. So, what's stopping the growth? Easy. Artificial economies, subsidies, and compromises in quality in a greedy and harmful effort to produce cheaper and cheaper food" says Paulos.

I agree. Local, organic produce is the answer.

The manure that is used in biodynamic farming has been dried and processed, to clean and eliminate active bacteria cultures, while retaining the necessary nutrients (such as nitrogen and calcium) that the soil -- and plants -- need to be healthy.

The danger comes not from what is in the soil, but in how it is processed and handled after it's been picked and while it's being packaged and transported.

Soil conditions -- and chemicals -- used in agribusiness have proven to be toxic to both humans, animals and insects that are needed to help pollinate and protect the crops.

Whether or not it is a lack of understanding about biodynamic farming, or whether a deliberate attempt to discredit the organic industry, it serves no good purpose to point fingers and place blame when one is not also seeking to correct one's own conditions and causes.

Greed makes for sad outcomes -- and propaganda makes for poor policy.

Now, a lot of fresh produce can be grown in the winter months in organic, biodynamic greenhouses -- so you don't need to depend 100% on farms from warmer climates when you are looking for sources for safe greens and other vegetables.

Better yet, you could grow your own! It's not as hard as you think. When you know what has happened to youe food from seed to plate, you can relax about how safe it is -- and simply enjoy it.

And you know what? If we all stopped buying agri-food, and started to support local farmers in a big way, things would change in a hurry.

Go for the green (and healthy) stuff this winter -- look for locally grown organic produce.

Or take the leap and learn how to construct a cold frame. Try your hand at growing some green produce (think spinach, lettuce, kale, bok choy, and the like) yourself.

Enjoy your week!

Yours for extraordinary dining -- for everyone,

Nancy

Find out where to get fresh local organic produce

How To Get Your Kids To Eat Great and Love It

2006-10-27T14:32:00.000-05:00

With all the focus on childhood obesity (and its related diseases), it's time to find better ways to make healthy food attractive to kids.

After all, we're asking them to give up things they really LIKE!

It's not an easy job.

Want something that will help?

Author Christine Wood has discovered the "Rosetta Stone" for kid food in her new book, How to Get Kids to Eat Right and Love It

This book takes you way beyond the "fussy eaters" into territory only the brave would dare: if you're going to take away all those french fries, pizza, sodas and ice cream, you'd better have something more than tofu up your sleeve.

This book takes you by the hand to make it easy and fun for kids -- and for frantic parents -- to get kids to eat right at last. (They probably won't even miss the grease.)

Yours for extraordinary dining -- for everyone,

Nancy

Find more great ideas for healthy foods for kids

Organic Farming In Your Backyard

2006-10-26T14:24:00.000-05:00

There is some heartening news today in the world of organic farming -- it seems more and more health-conscious individuals are investing in farmland and converting it back to farming.

And they're doing it for the express purpose of growing local, heirloom and organic food. (Well, some of them also say they don't want the land converted to condos either. . . )

According to an article in today's Journal News neighborhood farming is sprouting up in more and more rural and suburban areas in the Northeast -- and perhaps other parts of the country.

Dr. Michael Finkelstein's SunRaven farm is featured in the Journal News article ; Finkelstein, a holistic-minded doctor, is the former Chief of the Dept. of Medicine at the busy Northern Westchester Hospital.

The farm represents for him a complete change of lifestyle -- and a welcome turn of events for local residents who are well served by the extra 10 acres of new farmland the county now enjoys as a result of Finkelstein's efforts.

It wouldn't take much land to turn brown (soil) into gold -- just a little "sweat equity", some heirloom seeds, organic compost, sunshine, rain, and maybe some good luck.

So. Got an acre or two just sitting around doing nothing? Maybe farming it is the way to go!

Yours for extraordinary dining -- for everyone,

Nancy

Find our how to grow your own organic foods here!

Organic Franks and Sauerkraut

2006-10-20T16:30:00.000-05:00

It has been such a long time since I have eaten "hot dogs" because they are so filled with nitrates and chemicals they were making me feel sick to my stomach after I ate one -- although as a kid I used to enjoy them a lot.

It was with a lot of sadness that I stopped eating them -- my stomach just wouldn't cooperate!

So, when I heard that one of our local farmers (Dines Farm) had been rated #1 hot dog in the state for his organic franks, I just HAD to try them! One day this summer, Dines Farm cooked some up at his stand, and served little chunks to anyone who wanted to try them.

Wow! What a delicious treat they were!

Full of "hot dog" taste and flavor, but without ANY of the "afterbite" you get from all the chemical you usually find in commercial hot dogs.

I bought a package to try later on (frozen) -- and enjoyed them with pan-fried with Eden organic sauerkraut.

I can't even tell you how delicious that was! And not even a hint of indigestion afterwards (I was wondering about that - and relieved to discover how well it digested.)

So now that I know how to enjoy some of my "old favorites" again -- I need to think up new recipes.

Oh. And since my partner hates the smell of sauerkraut, figure out how to sneak them in for lunch when I'm by myself instead. . .

Oh. That little volunteer cherry tomator plant? Still going strong. Amazing.

Enjoy your weekend!

Yours for extraordinary dining -- for everyone,

Nancy

Find great tastes that are healthy for you here

New Image!

2006-10-14T16:24:00.000-05:00

Hi Everyone!

Just a quick post to show you a new image I just obtained (from istockphotos, a great photo resource for anyone looking for super images inexpensively to use on your web sites and blogs).

It was taken in one of my favorite places (the province, not the restaurant -- although the photo is so inviting, next time I'm up that way I want to sample some of their delicious menu items) -- Cape Breton Island in Nova Scotia.

Enjoy -- and bon appetit!

Yours for extraordinary dining -- for everyone,

Nancy

Here's where to find ALL your organic gourmet foods!

Localvores, Volunteer Tomatoes, and Grub!

2006-10-14T15:04:00.000-05:00

Hey there everyone! How's your dining lately?

Mine has been so-so, mostly because I've been too busy to shop, cook or go out to any of my favorite organic haunts.

Remember last summer when I told you all about my brave little volunteer cherry tomato plant, that grew itself from fallen seed in the leaf debris of one of our window-wells? Well, she's b-a-a-a-ck! More about that in a minute. . .

I want to share with you a couple of gems before they leave my mental space permanently.

The first one is a group called "Localvores".

I first heard about them while I was on vacation in Vermont this summer, and I loved the idea. (Actually, I read about a similar idea in Plenty also. . . ) The idea is to try to eat as high a percentage of food as possible that is grown within 100 miles of where you live.

Simple, right? (Well, it is if you don't live in an expansive urban area.)

Anyway, the Localvores take a pledge, with the percentage of commitment entirely up to the individual or family, to eat as much as possible from locally grown sources.

Many of the participants are also interested in eating organically. I mean, doesn't that make sense, too?

While the idea seems (so far) local to Vermont, I bet it has wings. I'll be interested to see where else it catches on -- and why.

The other item I want to share with you is a new book called Grub! by Anna Lappe. (Yes, that Lappe. . . )

I have been way too busy to get my hands on it yet, but it is the very next book of any kind I plan to buy. In it, Anna shares all about what eating well really means -- and clues us in on how to make it easy, fun, and affordable.

Now you're talking!! A book after my own heart.

As soon as I get my hands on it I will share some tidbits and morsels for you; meanwhile you can get your own copy here:

Finally, I just have to tell you about that volunteer cherry tomato plant in our window-well.

After last year, I thought we'd seen the last of her.

I mean, really.

There were barely enough leaves in that window-well to hold water, let alone any nutrients.

But there she was -- budding and bearing voluminous fruit all through the summer. Tasty little things, too! We pulled her up at the end of the season and offered her to the compost heap.

And I thought that would be the end of it.

Not!

She came back again this year -- but not until late August. It was a rainy summer, and not enough sun early; all the farmers around here say they had a terrible summer for their tomatoes; we were lucky to get one or two good heirlooms a week from the farmers market.

So last week, guess what we discovered? Not only blossoms but tiny little cherries, popping out just like they know what they're doing! And we're only days away from a hard frost.

I can't imagine that any of them will survive long enough to give us anything to eat.

But. . . I could be wrong about that.

Stay tuned.

I'll let you know what happens!

Yours for extraordinary dining -- for everyone,

Nancy

Here's where to find great organic gourmet foods, folks!

Yellow Veggies, Cheeses, Summer Memories and More

2006-09-22T16:44:00.001-05:00

Today being the autumn equinox, it seemed fitting to recall some of the summer highlights that I will be taking with me into fall. There were a lot!

First of all, this year we had another (late) cherry tomato blooming bravely in our window-well (I guess she just loves those dead leaves!). That's amazing. Some of the tomatoes in our area haven't been as hardy; the farmers told me out of every 10 organic tomatoes they pick, they had to toss 8. Now that's bad news, since I -- and just about everyone I know who enjoys organic local produce -- practically live for fresh organic heirloom tomatoes.

The yellow brandywines were awesome this year -- big and fat and juicy and sweet. I am going to miss them -- and we didn't get nearly enough of them this year, either. So the ones we had were all the more precious.

And on that yellow note -- we had an amazing organically grown yellow watermelon that was sweeter than any watermelon I've ever had. Crunchy and seeds and all. I loved it.

And then to continue the yellow theme. . .we found some extremely delicious new cheeses in Vermont. One of them was a goats milk cheese called La Luna, made by Blue Ledge Farm in Leicester, VT. This one is fabulous with fresh fruit or on crackers or fresh-baked bread.

The other cheese we really liked (not so organic though) was a maple smoked cheddar -- very like a gouda -- that was out of this world in flavor. It is mild enough to combine with fruit and crackers, or eat a cube or two with some crudites. I'd love to try this in a mac-and-cheese combo, or with a hearty fall stew.

Now here is a sad memory, though. One of the Saturdays it was storming pretty badly -- heavy rainfall and wind. Being hardy souls who find it hard to get through the week without our fresh local produce, we braved the elements to support the farmers. A few of the stands didn't bother to show up; can't say that I blame them.

One of the bigger farmers was selling out the back of a semi trailer instead of under his usual canopy -- and this presented a problem. Apparently his help had not arrived, and he was trying to do everything by himself. And this is where the story gets ugly.

Instead of getting in a line and waiting their turn, people were grabbing stuff off the table and trying to push in front of everyone else. (That was bad enough.) But the worst thing I saw was when individuals grabbed fresh ears of corn by the armful, and instead of getting in line to pay for them, just walked away!

I don't know about you, but in most places that is called stealing. And I think it's pretty crummy behavior. The folks doing the evil deed surprised me because they looked to be folks who really COULD afford to pay -- folks you would probably see on the commuter train going in to work in the city at white collar jobs -- folks you would see in corner offices in high rise/high rent districts. Yeah these were people who should know better and could afford to wait and pay for their produce; they just didn't.

And that is a bummer. Suppose the farmer decided not to return to our market square as a result of those thieves' stupidity and greed? I suppose the thieves would simply go elsewhere -- but both the farmer and our community would lose a valuable resource.

I say SHAME on you (if you were one of those filchers whose hands should be permanently dyed red for thievery.) If I ever see that again I will call the police and confront you in public to shame you in person! Be warned!! You will not get away with that again.

Finally, one of the special memories of the summer was to discover the American Flatbread Company, where a fabulous product is created. The restaurant portion is only open twice a week for supper; the rest of the days are spent producing their wonderful organic gourmet flatbreads for sale to health food stores in the frozen prepared foods section.

This meal was a real treat. The preparation is fun to watch, as the flatbreads are fed into the brick ovens with long wooden paddles. You can watch them cook on stone ledges inside a little "igloo" where the flames are kept hot and high. We had a nice selection to choose from, all easily tempting the taste buds. When the flatbreads arrived, they had been sliced into narrow strips, the better to savor their delicious flavors. I will never think of "pizza" the same way again! (And I am happy that some of our local health food stores carry them now. . . )

Happy fall to you! Enjoy the fall harvest, and all its dining pleasures.

Yours for extraordinary dining -- for everyone,

Nancy

Enjoy fresh local organic foods this fall!

Hold that spinach!

2006-09-15T15:50:00.000-05:00

Just when you think it's safe (because you're eating such healthy food, right?) they come out and tell us not to eat the bagged spinach because of e coli bacteria!

Well, folks, I have to say I'm not surprised.

All along I have been advocating for eating locally, and growing your own fresh organic vegetables.

One of the main problems with food that was picked and shipped far distances away (well, actually there are LOTS of problems with that. . . ) is not only the freshness but the sanitary quality of the produce (or other product). When you ship something more than a day away, there simply is a bigger change of contamination -- from all kinds of sources.

The vegetable might have started out in perfectly good condition. But it's hard to keep it that way until it gets to your door. The fewer people handling it -- the fewer number of hands it has to pass through before it reaches you -- the better. There is a long list of ways that food can become contaminated, with toxins and/or germs, before it reaches you.

And we aren't even talking about the loss of nutrients the longer it's out of the ground, before you cook and eat it! Or what happens to it when it's "processed."

(Ummmm. . . exactly WHAT processes would we be talking about???? That's for another topic!)

Mostly, what I want to say is "Don't stop eating spinach; just buy it from a local grower instead."

It's not too late to plant spinach now, if you have a sunny spot on the patio or a cold frame (if you live in the North.) Home-grown tastes best! And you absolutely know what has happened to it, from the time its tiny leaves peek up from the dirt until you pick it and eat it. Can't beat that.

I've run out time this week (again) but I wanted to let you all know that I've got a stack of great new books, notes and links from my vacation in Vermont this summer, and tips from friends, and some hot new restaurants, and wow, I just need to find some time and sit down to write about it all.

Until next time, be well, eat locally, and DO eat the spinach -- if you make sure where it came from first, and know it's been thoroughly washed to remove any bacteria .

Yours for extraordinary dining -- for everyone,

Nancy

Corporate "Organic" Food? Is that even possible?

2006-08-25T13:40:00.000-05:00

I was just reading Tom Philpott's article in Grist today, and thinking about what lies ahead for consumers. It doesn't look pretty!

Tom's right. Just because large corporations like Whole Foods and WalMart can sell organic food (and hey, not all of the food they sell is going to be "kosher" organic -- you can count on that) -- doesn't make it a good thing. Far from it, in fact.

What looks like the probable outcome of WalMart getting involved will be squeezing local farmers with imported "organic" food from third world countries (and China), which fits their profile and pattern of operations.

When you can buy organic produce at a "box store" like Whole Foods or WalMart for below premium prices, why should you go to your local farmers market and buy it there for more?

Well, there are some very good reasons to do just that.

One, the food that WalMart (in particular) will be bringing in has traveled a long long way from the place it was grown. A lot can happen to it on the way to you -- such as disease organisms, contamination from toxins, exposure to multiple layers of chemicals, and so forth.

Two, the cost of transporting the food from where it was grown to the store, more than offsets any benefits or savings that might be offered. It is still using up valuable petrochemicals in order to get it to your table. That's not sustainable, and probably not healthy either.

Three, the value of eating organically comes from the fresh wholesome qualities of food grown and raised within close distance of where you live.

Sure, if you live in the Northern states of the USA you are not going to find avocados and artichokes growing in your farmers' fields; if you want to eat produce that is not raised in your area you do have to buy what has been transported from afar. But you will still find a wide range of excellent produce, poultry, meats and sometimes fish available locally that can form the basis for healthy eating for you and your family.

Companies like WalMart and (although they would deny it ferociously) even Whole Foods do not necessarily have your personal interests and goals in mind when they set out to offer organic foods. For them, it is a money-making operation -- the more, the better.

I am inclined to continue boycotting WalMart until there is a sea change in their corporate policies that include Fair Trade practices; full benefits for all employees, contractors and subcontractors; and stopping their trademark methods of undercutting the small independent merchants in order to muscle out their desired market share (which usually is right around 100%.)

I love great, organic gourmet food too much to give up my local farmers markets -- and I don't want to see something so critical to our health go down the drain for "big box" profits.

Yours for extraordinary dining -- for everyone,

Nancy

Eating Well Locally Beats Big Box Blues

What Are the Top 10 Healthy Foods?

2006-08-18T16:37:00.000-05:00

According to a recent article from the Mayo Clinic, if you include all of the top ten healthy foods they list, you can reduce your chances of several types of cancer, heart disease, and a host of other ills.

The good news is -- they are all foods that most people like, are easy to use in recipes, and are easy on the budget too.

So . . . what are these super-foods, and why should you eat them? What will they do for you if you do?

Here's the list (in alphabetical order) :

Apples. The old adage "An apple a day keeps the doctor away" has more than a grain of truth to it. Apples contain pectin, which is a good source of fiber. Having enough fiver in your diet helps you lower both cholesterol and glucose levels, as well as maintaining healthy elimination. Apples also contain plenty of Vitamin C, which is an antioxidant that protects your body's cells and keeps your blood vessels healthy, while helping you to absorb folate and iron.

Almonds. Almonds contain many nutrients, including Vitamin E (a natural antioxidant), iron, calcium, magnesium, riboflavin, and fiber. They also contain fats, but these are "good" monounsaturated fats that can help lower cholesterol levels (if substituted for other fats.) Unless you buy the salted varieties, almonds are low in sodium too, so they make great healthy snacks. (That's why you will often find them in breakfast cereal and other healthy snack foods.)

Broccoli. The compounds contained in broccoli help prevent heart disease, diabetes, and some cancers; they are full of antioxidants such as beta-carotene. What else is in broccoli? Oh, lots of Vitamin C, calcium, potassium, folate, and fiber. (Here's a tip for you: if you think you don't like the taste of broccoli, try adding it to soup as an additional veggie along with some squash and carrots for flavor! You'll never even notice it.)

Blueberries. According to the Mayo Clinic report, this delicious summer fruit helps reduce the cellular damage caused by aging, and seems to improve short-term memory. What's in it, that's so good for you? Well, first of all they are very low calorie so you can eat all you like -- and they contain plenty of fiber, antioxidants, and phytonutrients, too.

Red Beans. Beans of all kinds are really healthy for you and contain all sorts of good stuff from fiber to protein. But small red, pinto and dark red kidney beans deliver more food value than the other kinds. Just look at what all is in them: fiber, iron, magnesium, phosphorus, potassium, thiamin, antioxidants, protein, and copper. Think of ways to add more beans to your meals this week -- and get creative.

Salmon. With this particularly healthy fish, it's important to only buy wild-caught kind that is less likely to contain harmful levels of mercury or other toxins; until the practices change greatly, farmed salmon has too many chemicals and other toxins in it. That said, though, plese do enjoy your salmon because it's low in saturated fat and cholesterol, and has plenty of protein as well as omega-3 fatty acids which are thought to provide heart benefits.

Spinach. The compounds in spinach may help prevent certain types of cancer, and boost your immune system naturally. Spinach is chock full of good things for you: Vitamins A, B-6 and C, calcium, folate, iron, magnesium, and riboflavin. There are so many ways to enjoy spinach, from salads to omelets to pasta, to soups and stews or as a simple side dish. Get plenty of spinach into your meals this week!

Sweet potatoes. Whether you prefer yams or sweet potatoes, you will get great fat-free starch that's low in calories and that has plenty of vitamins; sweet potatoes are high in beta-carotene, vitamins C and B-6, potassium, and have plenty of fiber. Try baking slivers in the oven with a small amount of olive oil, for a refreshing substitute for French fries!

Vegetable Juice. While all vegetable juices are healthy for you (especially if they contain some of the original fiber) make sure your juice contains tomatoes, a good source of lycopene -- an antioxidant that may help reduce the risk of heart disease and some types of cancer. All vegetables are rich in vitamins, minerals and other important nutrients. So here's a tip for you, to help you get more vegetables in your diet: when you cook your vegetables, save the broth and some of the actual veggies in your freezer, then thaw them and use to make stews and other dishes that call for liquid. It's a neat way to add flavor, fiber, and nutrients all in one easy splash!

Wheat germ. The wheat seed contains a concentrated source of nutrients in the center; that's called the "germ"; and unlike disease organisms, THIS germ is good for you! Wheat germ contains thiamin, folate, magnesium, phosphorus, iron and zinc. If you eat whole grain breads and pasta, you will get the complete seed, but if you want more you can always sprinkle some on your cereal, yogurt, salads, or in cookies, muffins and pancakes. For those unfortunate folks who are allergic to gluten, however, you will need to seek substitutes for your wheat germ -- and lucky for you, there are plenty of good alternatives around. Visit our web site to find out where to find gluten-free products that will keep you healthy and happy.

Give yourself a challenge this week: See how many of these top ten foods you can put into your meals this week -- and make 'em organic!

Yours for extraordinary dining -- for everyone,

Nancy

Find your top 10 healthy, organic gourmet foods here

Homemade Organic Ice Cream

2006-08-04T15:03:00.000-05:00

For my birthday this year, my partner gave me a surprise: a brand new ice cream maker!

I probably had mentioned casually that it would be fun to have one, so we could make our own -- and voila! Wishes came true :-)

My partner is very thorough when buying appliances -- and checks all the reviews before even starting to shop; the overwhelming reports on this model of Cuisinart ice cream maker are "two scoops up", so it was an easy choice.

Now, it so happens that the most recent issue of Cooks Illustrated contains (among other things. . . ) page after page of awesome recipes for making frozen custard, ice cream (with and without eggs) and sorbets at home!

If you want to make your own ice cream at home (especially if you have memories like I do of getting to lick the dashers from the old-fashioned, hand-cranked ice cream makers from childhood -- made with fresh whole cream right from the cow) -- then this is the place to start.

Get a really good ice cream maker (this model is perfect for us because we don't need large quantities -- a quart is enough.)

And don't even bother with a recipe search through old (or new) cookbooks; just buy the August issue of Cooks Illustrated and follow their recipes (adding the special fresh summer fruit or other ingredients of your choice.)

Now I can hardly wait to get to our local Farmers Market and buy some fresh cream from Herondale Farms, and get our first batch "cooking." Or maybe make some outrageous sorbet from some of those delicious plums. . . or. . . (oh dear, the possibilities are endless!)

I'll let you know how it goes!

Until then, bon appetit -- and enjoy the weekend with something cool and refreshing.

Yours for extraordinary dining -- for everyone,

Nancy

Find more great organic food resources and ideas!

Grass Fed Cows. . . but How, Now, Brown Cow. . .

2006-07-27T16:15:00.000-05:00

The debate is heating up around how livestock is fed and pastured (or not) -- and what farmers and producers are allowed to say about that. I am reading articles almost daily -- on and offline -- on this topic. The practice and furor is raging, about both dairy cows and beef cattle.

Here's the "meat" of it (if you will pardon a terrible pun.)

Can cows that are fed alfalfa and grasses, but are not allowed outside of a barn, and are given antibiotics and BgH (Bovine Growth Hormone) be called "grass fed"? Technically, they can -- since they do eat grasses.

But what the consumer has in mind when someone says "grass fed" is an entirely different picture: one where the cow grazes and walks around in pastured areas full of nourishing green grass, is never confined indoors (except to be milked, in the case of dairy cows), and is never given hormones or antibiotics unless they are actually ill (in which case they are taken out of production -- are not milked or slaughtered for food.)

The differences in how a cow is treated during its lifetime -- and the quality of what humans ultimately consume -- is a matter of deep concern for anyone interested in their own health, and the health of their families.

Cows that are NOT raised in open pastures, but confined indoors with antibiotics and BgH (even when they are healthy,) create stress hormones -- which get passed into their milk and muscle tissue. Want to eat stress hormones? Want the BgH inside your system, doing weird things to YOUR hormones?

Want more antibiotics in your system, making it difficult for times when you might need antibiotics to ward off your own illness -- except that the antibiotics you need are now ineffective, because you have built up an immunity to them and they don't work?

Look, I don't want to be alarmist here. But this is common sense, folks. There is a direct cause-and-effect relationship between what we eat, and how it is raised and grown, whether it's a vegetable or live animals and what they produce (such as eggs, milk, and so forth.)

If you care about your health, and about eating REALLY well, then you should care about this.

What can you do?

1) Inform yourself. Go to Organic Consumers, read about the issues, and take action.

2) The FDA is planning to scale back its monitoring of beef cattle for Mad Cow Disease. Tell them you want MORE, not LESS monitoring. As long as the practices that cause Mad Cow Disease are allowed to continue (currently they are) we need protection and monitoring. Tell the FDA to "beef up" its monitoring programs. Read more here: Scale Back Mad Cow Monitoring?

Unbelievably, the USDA is trying to stop an ethical farmer (Creekstone Farms) from voluntarily increasing its own monitoring for Mad Cow Disease among its herds, and Creekstone sued to be allowed to do so -- and tell its buyers what it's doing. Read about THAT little fiasco here
And call or write the FDA to ask them to increase the monitoring, for consumer safety.

3) The USDA is accepting feedback and comments from the public about how to rule on the grass-fed label for beef cattle. To comment, go here or send an email to: marketingclaim(at)usda.gov . The more we tell the "powers that be" what we really want, the less chance we have of them taking harmful actions with our food supply.

Let's make our voices heard loud and clear!

Yours for extraordinary dining -- for everyone,

Nancy
Find great organic gourmet foods here!

Gourmet Organic Crackers, Organic Fruit, and Artisanal Cheese

2006-07-14T09:18:00.000-05:00

It's around 2:30 pm and I'm getting hungry again. What can I eat for a snack that's quick, healthy and delicious -- and will hold me until dinner time?

Well, one thing I always have on hand is some locally grown organic fruit, and some artisanal cheese. I do have several kinds of crackers I like but until recently didn't have anything that really wowed me -- I just eat what is available, more or less.

A few weeks ago, I discovered a new cracker that wows me: Organic Stoneground Wheats, baked wheat and flaxseed crackers, made by Back to Nature.

They are perfect for a slice of cheese (this week I am savoring the last bits of an imported fresh Lancashire organic cheddar, and a new wedge of my old favorite, Tonje's Farms whole-milk "Rambler") and a bite of fruit, perhaps savored with a tall cold glass of Trader Joe's Organic Blackberry Lemonade and lemon-lime seltzer, with a twist of lime.

Ahhhhh! Now that is a snack made in heaven, delighting my palate while satisfying caloric requirements (on behalf of my waistline.) Obviously, the trick is to eat just a small amount and stop, which is easy to do when the ingredients are both delicious and filling. Great fiber and healthy carbs, wholesome dairy, and fruit -- 3 major food groups right there.

Try this combo! I think you will enjoy it as much as I do.

Yours for extraordinary dining -- for everyone,

Nancy
Find Great Organic Gourmet Foods

Locally Grown Foods vs Corporate Interests??

2006-07-12T16:36:00.000-05:00

A new book, Organic Inc., ventures into just the same territory that I've been wanting to write about for a while now -- what happened to our organic food???

Organic, Inc. is not exactly the "story of food" but it truly is the tale of two different visions for how food is produced and made available to consumers. One (local biodynamic farming) is sustainable; the other (multinational, corporate agribusiness) is not.

Fromartz carefully traces how we got where we are, without suggesting where we will go in the future. Fromartz has a journalist background and the soul of a detective, unraveling the murky trails of what happened to the original organic food movement, before you could buy frozen organic meals in the supermarket like you can today.

If you care about what you eat, how it got to you, and whether you will be able to find more like it tomorrow, you should read this book, think about what it means, and DO something about what you believe.

Whatever we collectively choose to do about the issue of how our food is produced -- and let's face it, this is truly a consumer-driven issue -- will determine how healthy we and our future generations will be.

I still believe eating well is possible, affordable, and a basic human right. I hope we keep it that way!

Yours for extraordinary dining -- for everyone,

Nancy

Organic Food News Is Showing Up Everywhere!

2006-06-29T15:41:00.000-05:00

There have been so many articles about organic food, it's rare to open a newspaper or magazine without seeing something about local foods, organically grown foods, artisanla foods, farmers markets, recipes for fresh summer fruits and vegetables, and why fresh local organic foods are better for you and for the health of your family (and pets.)

There are also a wave of fabulous new books and cookbooks out this summer, so it looks like I will be dividing my time between shopping, reading, trying out new recipes, and blogging (and posting new stuff to my web site.)

I'll share my reviews here with you, and reveal a couple of secret projects you are going to love. Stay tuned for more great news -- and links for where to find great organic gourmet foods!

Yours for extraordinary dining -- for everyone,

Nancy

Find out exactly where to find great organic gourmet foods for everyone!

Food Allergy Cookbook

2006-06-07T09:50:00.001-05:00

Hi everyone,

Good news for food allergy sufferers, and for parent who struggle to find the recipes and food combinations that will keep their allergic kids healthy -- Cybele Pascal's new cookbook, The Whole Foods Allergy Cookbook.

Pascal, herself suspiciously prone as a youngster to mysterious rashes and hives, had a son whose reactions to her breast milk were both puzzling and alarming -- until a keen pediatrician pinpointed the cause -- the child's allergies were being activated by what the mother was eating! And, the food was healthy -- just wrong for the baby's system.

Now, because Pascal has been a lifelong devotee of natural, whole and organic foods, and because she knows how to make food substitutions in recipes, we can all benefit (yes, even those of us who don't have actual food allergies) because the cookbook teaches you how to stock your pantry correctly, to prepare delicious, healthy foods for all members of the family, from the youngest to the oldest.

Get your family eating healthy by trying some of these tasty recipes for meals they will love -- without causing any allergic reactions because of the ingredients.

If you know -- or suspect -- that you or a family member might have a food allergy, start here:

You can't go wrong!

Yours for extraordinary dining,

Nancy
Find more great organic cookbooks, restaurants, farmers markets, and more!

New Food Allergy Cookbook

2006-06-07T09:50:00.000-05:00

Eating Locally -- PLENTY of great organic gourmet food!

2006-06-06T16:00:00.000-05:00

What a delight to discover the latest issue of PLENTY Magazine! One of the feature articles is about a family in Massachusetts who decide to eat 100% locally (and organically) for two months during the summer.

They are thrilled to find themselves healthier, satisfied with their food choices (mostly too much of a good thing), and not any poorer than before their adventure.

What happens when you eat locally, they discovered, is that you are "at the mercy" of whatever is available. It's a lot more conscious (you get to see the livestock you will soon be eating, for example, roaming the fields or pastures) -- a little bit limiting (so, how many strawberries CAN you eat at one sitting? This family discovered that maybe 35 pounds of fresh strawberries was not such a good thing -- unless you have a BIG freezer)-- and absolutely delicious.

One is more or less forced to become creative with the choices, during weeks when a desired vegetable is not quite ready to pick, or while waiting for the flocks of poultry to mature, or for the fruit to become ripe on the tree. This fact gets one digging deeper into old cookbooks, searching the internet for new recipes and tips, and generally doing things a little bit differently than usual. Which is not at all a bad way to go!

PLENTY's cover reminds me a lot of the old "Wired" magazine -- it's definitely hip and just a little outrageous -- but the contents are pretty solid. They've got other categories besides food, but the overall view is one that promotes sustainability, and green living. Can't argue with that!

But here? We'll stick to the food parts. . .with pleasure.

Here's how to get your own copy (and I recommend it -- it makes for a great read!) ===>

Oh. Before I forget, I'm going back through my web site and updating a whole bunch of pages, adding new links to directories where you can find ALL the great organic gourmet foods you want -- farms, CSA's, farmers markets, grocery stores that sell organic (and NO! I am NOT telling you where the nearest WalMart is, no matter what they tell you about selling organic food!) and organic chefs and delivery services and oh so much more.

Gonna be a busy summer -- but that's OK because I'll be fortifying myself with some great organic gourmet foods!

Bon appetit everyone! Enjoy your summer!

Yours for extraordinary dining -- for everyone,

Nancy

Eat well organically -- find out where!

First Farmers Market Weekend Opens!

2006-06-05T12:31:00.000-05:00

Fresh veggies and fruits! Locally grown meats, dairy, and baked goods! Eggs! This is what I've been waiting for, all winter long. The local Farmers Market is back!

Did it matter one bit that it was pouring rain? Nope. (Well, maybe it did to the bread vendor whose tent was leaking badly. . . but it didn't stop them from selling out many of their products before closing time.)

First of all, there was baby garlic -- so sweet and fresh it was like green onions. There was, of course, plenty of organic mesclun and baby spinach (we bought a large quantity of both), fresh local organic strawberries (just as our own volunteer patch also started to produce, but who cares -- they freeze well), and the first blueberries of the season are here, too (not local yet though.)

We just had to welcome all the regular vendors back, and buy as much as we could of the new fresh offerings, knowing that soon all the spaces will be filled, and we can have a variety of fresh local organic foods to choose from.

It was great to see Herondale Farms back strong this year. Last year I meant to pay a visit to them and have a look around, to get a feel for how this up-and-coming local farm is changing the way we can obtain our meat and dairy -- but alas we never made it. So I've made a commitment this year to get out there and see all their new pasture areas and how they are doing with their new livestock and poultry.

They've added more variety, and expanded their operations this year. Have a look ===> Herondale Farm

I've got some great books lined up to read and review, and some great topics ahead.

Add us to your yahoo or msn pages to stay current with all the new things coming along!

Yours for extraordinary dining -- for everyone,

Nancy
Find everything you need to eat well here

Organic Food and Heifer International

2006-05-26T14:13:00.001-05:00

It's Memorial Day Weekend here in the USA, and I'll be enjoying my share of fresh, whole, organic foods this holiday. How about you?

While I am grilling my veggies and (well, we haven't decided yet what else we're having. . . but I know it will be yummy) I am thinking of folks in parts of the world who are not so fortunate, for one reason or another, and very grateful for my abundance.

As I've said before, great organic gourmet foods are NOT just for the wealthy! I firmly believe they are for everyone.

So as I consider how good it is to be able to enjoy wonderful food, I am comforted to know that there is an organization out there that really does help people who really need it: Heifer International.

Heifer International is an organization like no other. Its mission is to create sustainable futures for the world's people by providing solutions to hunger and poverty -- not by handing out food, but by teaching people how to create it themselves, and giving them the "starter kits" and systems they need to be able to sustain it once they have it set up.

Here's where to find out more: Heifer International

I've been a stalwart supporter of Heifer International for many years -- because I believe in their mission, I believe in their approach (which is non-religious and without political agendas of any kind), and because it works. They are often first on the ground in crisis areas, to help rebuild an area after devastation (either through war or natural disasters) because they understand that survival starts with food. Hungry people don't much care about anything else -- they simply need to survive. THEN they can think about other things.

Imagine my delight, then, to read in the current issue of Heifer Organization's magazine, World Ark, an entire section completely devoted to the urgency of growing and supporting organic and local foods! What a wonderful partnership, to join forces with those who already understand the principles of biodynamic agriculture, into sustainable food production for individuals, families, villages, and regions.

If you don't already know about Heifer, you should. The organization is entirely supported by donations and gifts, and uses its funds efficiently.

How it works is simple. Let's say I am in an area that needs help. Heifer would work with me and my family to determine what kind of assistance would be most useful, and provide me with livestock and training to establish a sustainable food source from which I can get protein and/or something to sell, to create an income source for my family.

As part of the deal, I not only must learn how to do this responsibly, but I must also give away one (or two) offspring from the animals I have been given, to others in my community, and teach them what to do. The recipient of the gifts must also pass along offspring, so that the community itself eventually becomes sustainable. This way, the gift is passed along forever.

Animals that can be gifted include chickens, ducks, geese, cows, sheep, goats, water buffalo, rabbits, llamas and alpacas (for their wool), bees, and even trees.

I can't even come close to explaining the complete program, but I just think it should be at the top of anyone's contribution list if you are looking for ways to help, that make a lasting difference.

After all, you can feed a man for a day -- or you can teach him to fish. Heifer does the latter. Really well.

Heifer doesn't care where the need is -- they just go, even if it's in the USA.

You might be interested to learn that Louisiana and Mississippi already had Heifer projects underway before Hurricane Katrina hit, and Heifer was one of the first groups to show up afterward to get in touch with the families affected, to put the projects back in place and get the people back on track with sustainable ways to support themselves and their families.

And, it doesn't matter if you are a vegetarian and do not like to support meat-eaters; you can specify what your donation goes toward, and buy trees, or honeybees, or an animal used for wool production, instead.

If you'd like to learn more, here again is their web site:

Heifer International

There is a real food revolution going on -- and Heifer is part of it.

Join us, and learn how to eat well for yourself and your family -- and share the goodness with others through an organization that knows how: Heifer International.

Yours for great organic gourmet foods -- for everyone,

Nancy
Eat Well With Fresh Organic Gourmet Foods!

WalMart Goes Organic? Huh??

2006-05-19T16:44:00.000-05:00

OK, now I hafta get on my soap box. I just read this week that megastore WalMart is planning to add an organic line to its grocery items.

That is just about the most disgusting development I've heard since the time I first learned that the government is allowing sewage sludge (containing heavy metal poisons and other biotoxic waste hazards) to be placed on fields where agricultural crops are grown -- and that farmers are actually doing it.

Here's why I feel this way about the WalMart thing (I will have LOTS more to say about it in future articles, but for now, let me just outline something you should know.)

First of all, mass producing food was never part of the organic movement. The TRUE organic food movement (and it IS one!) is based on local, biodynamic, sustainable farming principles and practices.

What has happened, though, is that "organic" processed foods have made their way into the supermarkets (and hey -- that's a whole other story -- one I will cover soon.)]

For now, though, please understand that processed foods of ANY kind are really not what great organic gourmet foods are all about -- I don't care what the label says (and yes, that's a whole other topic too!)

Eating well means eating fresh, organic produce cooked properly in a restaurant or in your home, with wonderful spices, lots of vegetables, and with appealing flavors. No synthetic chemicals, please -- or ingredients you cannot pronounce and that come from a chemical factory.

I have no quarrel with chemicals; I just don't want them in my food!

And if you like great organic gourmet foods, you won't eat at WalMart either.

Stay tuned for more on this -- and some BIG news -- soon!

Yours for extraordinary dining -- for everyone,

Nancy

Yes, everyone really CAN eat great organic gourmet foods -- without WalMart's "help"!

Spring Fruits and Fresh Organic Local Veggies Soon!

2006-05-12T15:10:00.000-05:00

Early spring fruits and fresh organic vegetables will be here before too long, and not a moment too soon as far as I'm concerned!

It's been raining here all day, and more on the way. Rainy days like this make me hungry for local organic crops. About this time of year, all the flowers are in bloom, fruit trees are laden with their soft pastel flowers, and I am so tired of hot-house vegetables I could weep.

I'm counting the days on the calendar until the first Farmers' Market opens here locally -- with the first spring fruits and local organic vegetables calling to me from the fields where the seeds are sprouting already -- but not much has emerged this early yet.

We'll probably see some greens in abundance -- maybe some mushrooms, or a few early carrots, but not much more.

Whatever delights we will find, I am more than ready for them! I've been craving the early blueberries. . .

How about you? Which fruits and vegetables do YOU most miss over the long winter months? Let me know!

I'm thinking of adding a poll or survey here, to get a "reading" about what people miss most. Would you take it if I do that? Add a comment here and let me know!

Thanks for reading -- see you at the Farmers Market soon!

Yours for extraordinary dining -- for everyone,

Nancy
Bring on the fresh, local, organic gourmet fruits and vegetables!

PLENTY for you -- PLENTY to like!

2006-05-03T07:38:00.000-05:00

I just got my first copy of a new magazine: Plenty: It's Easy Being Green.

I loved it! Written for a young market, it has appeal for everyone. Topics cover a range of "green" interests -- and offer bright, new vendors who are "walking the walk", not just talking green out of the side of their mouths.

One fascinating article (which did not really come to a solid conclusion, in my opinion, and used some predictable arguments for its premises) was called "Which is the Greener Gender?" I'd like to see more truthful statistics to make their case -- but it's worth a read.

The focus of this magazine is not on food alone -- but on green living as a lifestyle, with plenty of how-to tips and hints in it. Not much fluff, which is after all a waste of good paper :-)

In the latest issue, you can see photos of Sting and Trudy's cool house that was built in a tree -- and how their celebrity friends now all want one and are building their own; how to host an organic gourmet party (an interview with Anna Lappe and Bryant Terry); and a feature article about a young couple who started a successful organic clothing company.

I truly enjoyed the read, because it goes a long way to make green living seem "ordinary" and cool, not something weird and difficult. If we are going to change the image and reasons to live green, we are going to have to start thinking about it in a whole new way.

That's why Plenty is a good thing. Go read it and see what you think!

Yours for extraordinary dining -- for everyone,

Nancy
Why living green TASTES so good!

It was the computer's fault. . .

2006-05-03T07:19:00.000-05:00

Hey everyone -- I'm back!

Did you miss me (LOL)??

I had some major computer problems, which took some time to resolve. I've got an old computer (around 6-7 years old) and in an attempt to avoid getting a new one (and having to go through a whole new learning curve with new software and equipment) I figured I would just do what I needed to do to keep the old one and make it run better.

For those of you who know a thing or two about computers (I don't, really) we tripled the RAM and added a 200 Gb external hard drive to hold all the programs and files, and upgraded the OS to Windows XP.

Well, the upgrade required that I upgrade ALL my other software, so that it would be compatible with the new OS! (I didn't count on that. . . ) It turned out I had to go through the learning curve anyway, like it or not.

So, some WEEKS later, I finally have my computer functioning decently -- at a cost roughly triple what it would have been if I had just "bit the bullet" and started fresh :-( It's faster, and can handle just about anything I need done with it. (I still need to get new equipment someday -- but I did buy some time with the makeover.)

I lost around 60 productive hours of time in the process, though, not to mention how long it took to catch up once I got the computer up and running again.

I glanced at the last post I did here and my eyebrows went up almost to my hairline! (It's been THAT long????)

Whew. I'm glad to be back -- and eager to share some new "finds" with you here and on the web site.

Thanks for your patience while I got my equipment restored!

Watch for some new posts here soon -- new magazines, a new book (plus one I learned about yesterday that will be released in June) -- and, of course, the farmers are starting to share their early produce in the markets now, which means there will be great new organic gourmet foods for everyone any day now :-)

Sneak preview of coming attractions ===> I "put a bug in the ear" of a friend of mine who works closely with organic growers, to start an internet radio show featuring growers, chefs, and the people whose job it is to give us all those great organic gourmet foods we love.

She is very enthusiastic about the idea, so. . . probably in the fall, after the main growing season, we will collaborate on a new project and see what we can do.

What I would love from my readers is to hear what YOU would like, if we do the show. What should we ask? What would you LOVE to hear about? Whatever it is, we can do it! Just tell us and we will put it together for you. Stay tuned for some polls and surveys where you can give us your ideas and requests!

Yours for extraordinary dining -- for everyone,

Nancy
Where you need to look, to find great organic gourmet foods!

Taking Tea -- What Is the Correct Time?

2006-02-21T14:17:00.000-05:00

I've got a question for all of you readers. Ready?

Here it is:

"What is the correct time for an American to take tea?"

You might imagine it would be the same time around the world - say, 4 pm as in England, right?

Well, I believe the correct time for an American is 3 pm. Why?

Lunch hour tends to be somewhere between 12 noon and 1:30 pm. Suppertime for the average family tends to be somewhere around 6-7:30 pm.

2 pm is too soon after lunch but people start to hit an "energy slump" around 2:30 or 3 pm, and 4:00 is too close to dinnertime.

Therefore, 3 pm sounds perfect!

(What do you think? I'd enjoy hearing your comments! Feel free to post them below.)

This past weekend I had the pleasure to visit again one of my favorite places, not just for tea, but to relax and savor some great food as well: Silver Tips Tea Salon

Around 3 pm (of course!)I enjoyed a nice sandwich and salad, with a cup of their new organic Makaibari Silver Tips Muscatel Limited Edition, fresh from the crate. The leaf is fluffy and silver-tipped, light as clouds but substantial. You can almost feel its energy through the leaves before it's brewed.

The flavor of this new tea is full, robust, complex but mellow. It's great for a mid-morning break or afternoon "pick-me-up" -- as well as a fine companion for an organic meal.

I took some home with me to try today with a goat-cheese and spinach quiche with crudites, followed by a sour cream-blueberry scone. Delicious! Such a wonderful tea really helps the digestive process, and offers more dimensions to your dining experience.

I love this new offering, as well as all the fine organic teas from the biodynamic Makaibari Estates.

For dessert at Silver Tips (you simply MUST try their heavenly mousses!)I chose the Afternoon Delight tea, although often with chocolate you can do no better than trying the Kaziranga -- I swear it was made just for pairing with great chocolate.

You will also find expert advice about all things tea from Silver Tips' owner, Anupa Mueller. Order onlineor visit the Salon in Tarrytown, NY.

Yours for extraordinary dining -- for everyone,

Nancy
Find more great organic gourmet foods here!

Organic Trek Mix

2006-02-09T12:39:00.001-05:00

OK everyone. Here's your "healthy snack" pick of the week: Trader Joe's Organic Trek Mix.

When I saw this new product, I grabbed it off the shelf. It's JUST what I've been looking for.

Here's the ingredients:

Organic Dried Cranberries (organic cranberries, organic evaporated cane juice, organic sunflower oil)
Organic Dry Roasted Cashews
Organic Dry Roasted Almonds
Salt

A small handful (1/4 cup??) is only 160 calories; no trans fat; plenty of fiber.
And the taste factor? WOW! The handful is just what I need for a mid-morning pick-me-up snack, along with a great cup of organic biodynamic tea. It keeps me easily fueled until lunchtime.

Listen, with snacks THIS good who needs junk food??? (Not that I ever was a big junk-food eater. Unless you count that time I went on a Mallomar binge. . . which I won't talk about again, so don't ask me.)

Then, around 2 or 2:30 in the afternoon, I get another chance for a healthy snack. I might choose a stalk of celery with almond butter or goat cheese, or a small organic apple with a slice of artisanal cheese (I'm still slowly savoring the last bit of Rambler from Tonjes Farm Dairy, trying not to use it all up before I can restock.)

I am working on eating smaller meals, and more healthy snacks between meals, so that I have energy available to me during the day rather than be starving right before it's time to eat a meal.

This is working out well -- I feel more energetic, with less fatigue, and don't get so hungry (thus eat less.)

Try upgrading your snacks, too, and see if it makes a difference. It does for me!

Yours for extraordinary dining -- for everyone,

Nancy
Find great organic gourmet snacks -- and all kinds of other healthy, delicious food and beverages -- at my web site!

Perfect Biscuits and Scones

2006-02-07T08:41:00.000-05:00

When I got home from shopping at TJ's this past weekend, the latest issue of Cooks Illustrated was in my mail. Joy! Among the many usual fascinating recipes and tips was a 2-page spread on flaky biscuits (actually an article called Biscuits 101.)

I'm pretty good with biscuits, but this article was an eye-opener. It tells WHY you do the things that create awesome biscuits.

Now, I LOVE biscuits, but more than that, I love scones - and the two are very related. There are some secrets to making either, and I was ecstatic to learn that one of the secrets I use for making great scones, is what makes for good biscuits, too.

(Oh all right. I'll share the secret here.)

Ready? It's so easy! (And although I didn't really imagine that I was the only one in the world who does this, I was proud of myself for thinking of it and trying it before I heard about it elsewhere.)

All you really have to do is to grate the butter from a frozen stick! Then, rapidly work the dough so that it's crumbly -- don't "work it to death" or you will end up with rocks instead of soft biscuits or scones.

That's it! Really! Try it and see what I mean.

Oh. The first time I tried grating the butter, I used a 4-sided grater. I don't recommend that; the butter bits stick to the inside and you will waste a good tablespoon of it that way! Use a one-sided grater, and grate the butter directly into the bowl of flour.

Another tip? Use a pastry fork to blend the butter and flour quickly, without too much "mushing". The kind

I use, I buy from Vermont Country Store; they're hard to find!

Good baking, everyone! Another time, I'll share some ways to serve scones, and which tea I like best for desserts. (For sneak previews, you can visit my Organic Tea page at my site.)

That's it for now! Enjoy your biscuits -- and scones -- and let me know how they turn out :-)

Yours for extraordinary dining -- for everyone,

Nancy
Find out where to buy EVERYTHING organic and gourmet!

Moral Fiber, Salmon Pate, and Great Organic Gourmet Goodies from Trader Joe's

2006-02-06T17:58:00.000-05:00

Well our freezer is stocked again with great fresh-frozen line-caught fish and other goodies, and I am enjoying some of the other great "finds" from our latest trip to Trader Joe's.

I am still chuckling over some of the names that Trader Joe's thinks up: "Organic Moral Fiber"! What in the world do you imagine that would be? Well, it's a hearty organic bran muffin chock-full of cranberries and orange, and it's pretty darn good. Is it REALLY moral? Far be it from me to judge such things (this is, after all, not a political blog) -- but I do know I would buy it again, and serve it toasted with just a narrow swipe of artisanal butter.

Usually I don't care for bran muffins; they tend to taste like cardboard. I'm much more a fan of biscuits or scones, when it comes to breakfast baked goods.

But one of the vendors at our local farmers market makes a delicious muffin they call a "health muffin" that has grated carrot, zucchini, sunflower seeds, raisins, honey and more, and it's really tasty.

Now, in the months when the Farmers Market is dormant, I can also have "Moral Fiber" if I want it. (Sorry, the puns are contagious. . . ) oh! And each muffin has only 120 calories! (Hmmmm. . . maybe THAT'S why they call it moral .)

Now, for something seriously good, you HAVE to try the Seafood Pate at Trader Joe's. It's freshly made, with no preservatives. Here's a list of what's in it:

Cream
Smoked Salmon
Salmon
Carrots
Egg Whites
Green Beans
Tomato Paste
Mushrooms
Braised Onions
Salt
Garlic
White Pepper
Xanthan Gum
Tarragon
Spices

All I can tell you is that this is one of the most delicious pates I have ever had! The flavors are expertly blended, with nothing overriding or overpowering. It's really perfect. I'd be proud to serve this to important guests, and discriminating epicures. (But they would have to fight me for the last slice!)

Finally (last but not least) they are now adding salmon to the growing list of entrees stuffed with their delicious apple-almond stuffing. We already tried both the chicken and the pork, and both were fabulous. This time, we bought all three versions. I love the fact that they are packaged singly, so you can buy for just one person, or several for a family, each entree in the $2-3 range. (I dare you to find anything THIS good, at THIS price, anywhere else!!)

They take 25-30 minutes to heat, while you steam vegetables and toss a fresh salad. You will even have time to whip up a fresh vinaigrette if you like ;-) You can create a delicious organic gourmet meal for under $5 in 30 minutes, easy.

Now you know more reasons why I love Trader Joe's -- they make eating well fun and easy.

Oh! I almost forgot. We grinned to find one of our old favorites back on the shelves: dark chocolate almond lace cookies, thin and decadent. Melts in your mouth. Just the thing when you want something chocolate, different, and not too many calories.

Go find the nearest Trader Joe's -- if you love great organic gourmet foods, you HAVE to find a store and shop as often as you can. It's the way to eat well on a budget, if you plan things right; simply organize your menus around what's in stock when you visit.

Yours for extraordinary dining -- for everyone,

Nancy

Visit my web site to learn where to find the closest Trader Joe's -- and everything for the organic gourmet

Healthy Ideas for a New Year

2006-02-03T17:07:00.000-05:00

Fitness is not far from the minds of many people this time of year. (How many of you made New Year resolutions to change the way you eat, or work out more?)

Well, I didn't make any resolutions about either weight or exercise -- although I am interested in being as healthy as I can be. But I study this topic, and read widely about it.

This week, the books I've been reading have led me to some surprising thoughts.

For a long time, I've been wanting to drink more fresh juices, and have been thinking about buying a juicer (I've had my eye on the VitaMix for a while now; it's the current front-runner.)

Now the book I'm reading (Fit For Life by Harvey Diamond) talks about setting aside 1-3 days a week (or month) to do just that, to help your lymphatic system better remove toxins from your body.

I didn't know that something I've been wanting to do anyway, could have so many powerful health benefits! Cool.

If you want to read what Harvey has to say about keeping your lymphatic system healthy, I do recommend the book:

I like the concepts Harvey shares, and as a follow-up for me, I think I'll also get the cookbook:

All this talk about how great veggies are for you, and how we should be cutting back on the amount of meat we eat (well, I am doing that already. . . )it feels like I am slowly nudging my way to becoming more of a vegetarian! And that REALLY surprises me.

I want to learn more about this vegetarian thing, and learn to cook delicious dishes and entrees before I will know whether or not I can see myself doing this as a BIG lifestyle change or not. So stay tuned on that point; I'll be writing from time to time about how this is going.

Until then, go see my web site (have you been there lately?) -- I've been adding things left and right, and plan some serious updating on most of the pages. There are going to be some very cool new links, products, and services, so. . . check it out!

Yours for extraordinary dining -- for everyone,

Nancy
Find Great Organic Gourmet Foods

Putting Together a Healthy Lunch

2006-01-23T15:45:00.000-05:00

Ever the one to be interested in what's making me healthy (or not), my acupuncturist agrees with my latest desire to eat more frequent, but smaller, meals.

While I normally eat a better diet than I used to (I seldom, if ever, for example, eat junk food) I am not yet where I want to be overall. I get so busy I forget to eat, for one thing -- which is not a healthy pattern.

It's not that I'm eating BAD foods, it's that I'm not eating the RIGHT foods, when I should. (Anyone want to raise their hand here, so I don't feel like I'm the only one with this pattern?)

So, as part of my intention for healthier eating patterns, I'm working on preparing some of the foods I would like to eat more of, ahead of time. This works big time for me, because if I don't have to stop something I'm engrossed in to fix a snack or a meal, I WILL eat better. If not, I struggle -- or don't eat anything :-(

Today, I made a couple of salads, one veggie-based and the other grain-based. These are both favorites of mine, and very easy to eat for either lunch or small snacks.

First, the carrot salad. I often make this with both carrots and red cabbage, or other fresh root veggies, but this time it was just the carrots. (Of course all of it is organic!) I grate 3-4 large carrots into a bowl, add a small handful of either white or red raisins, 1/4 cup sunflower seeds, and a tablespoon of mayonnaise. That's it! It's so simple, and very tasty. Other seeds or veggies could also go into it, such as grapes instead of raisins, or nuts instead of sunflower seeds. You could also use low-fat sour cream or yogurt instead of the mayo if you like. That lasts me a week if I keep the portions small.

Next, the grain salad. Last night we had a grain mix with dinner and I used the leftovers as the base. It was 7-grains with pecans and garlic, which goes well with a lot of foods and makes a hearty base for a salad later.

So today, I took the cup of leftover cooked grains and added the following:

* 2 stalks of celery, sliced into thin pieces
* 8 pieces of non-sulfured apricots, chopped
* a dash (about 1/2 teaspoon) of balsamic fig vinegar (WOW!)

Mixed well, this makes a delicious, hearty and filling snack or lunch.

For protein, I cut a thin slice of local artisanal cheese, and finish with a piece of fruit such as apple or melon.

The complex carbohydrates fuel me for several hours nonstop, and the fiber is great for regularity.

Experiment yourself with some new ideas, and see how much nourishment you can pack into your lunches and snacks this week!

Yours for extraordinary dining -- for everyone,

Nancy
Check out what's new at our site! We're adding new stuff almost every day now!

Artisanal Foods Are in the Same League -- or BETTER -- as Organic

2006-01-19T16:37:00.000-05:00

Although my web site is all about great organic gourmet foods, what I have come to understand is that it's not just food that is grown according to some set of rigid standards they label "organic", as it is about food prepared very carefully, locally, and under better-than-organic conditions, whether it's called "organic" or not -- that makes it so wonderful.

Sometimes it's about the entire process of making it.

Take artisanal foods, for instance. I adore them!

Artisanal foods are becoming all the rage in certain circles -- but really they have been around forever, as cottage industries and home-based businesses, things that a family decides to create while drinking coffee after a delicious meal one night -- the ideas that people decide to try out because they love the food so much that they just want to try making something very special.

The delicious homemade brownies that become so well-known that a major department stores buys them by the homemade batch.

The special jams and jellies Aunt Mable makes during the hot months of summer, that she now sells on her web site.

The farmer who decides to try making cheese -- and creates something so delicious word gets out, and she's in a whole new business suddenly.

That's how it all started -- and why it has taken off like a rocket as a special way to add interest, flavor, and -- amazing taste -- to your meals. Not to mention, of course, how it supports local farmers and entrepreneurs. . .

You can buy artisanal butters, cheese, wines, nut butters, handmade chocolates or candies, and many other food products that are made in small batches by people who absolutely love what they do, are VERY good at it, and who create marvelous products that will be like nothing else you have ever tasted.

Last November, I bought a wedge of artisanal cheese from a local vendor at the Union Square Farmers Market, one I had never sampled before. I loved it so much that I can hardly wait to go back and buy more; it was outstanding and is now on my all-time-favorites list. (That was Rambler cheese -- a mild, sharp cheddar that's extraordinary -- from Tonjes Farm Dairy based in Callicoon, NY.)

I didn't have anything business cards with me at the time, or any place to write down the phone number of the vendor, but she wrote down the URL for my web site and promised to visit and get in touch with me. She hasn't yet, which I hope means simply that she's been very busy!

I've tasted artisanal butter, which gets its unique and subtle flavors from the foods that the cow eats while producing its milk. Most of the cows are grass-fed, and the way they are cared for surpasses most organic standards. You will be getting a superior product when you buy such butter -- and you will be able to taste the difference between this and butter that has been mass-produced. There is no comparison.

To me, it tastes like what used to come out of Grandma's butter churn on the farm when I was a little girl -- the one that we used for the milk from that sweet old Guernsey cow. It doesn't GET better than that, ever.

I will be talking more about artisanal foods, and put up a few pages about it on my web site, soon. Stay tuned!

Oh. And if you know about any really great artisanal foods, please add your comments here or send me an email and let me know! Thanks -- I appreciate it, and our readers will too.

Yours for extraordinary dining -- for everyone,

Nancy
Find great organic -- and ARTISANAL -- foods here!

Do It For Money???

2006-01-12T17:46:00.000-05:00

Umm, no, it's not about THAT!!

But there IS good money in a becoming a gourmet chef!

The New York Times recently ran a feature article about the perks that even grads right out of the CIA (Culinary Institute of America, that is. . . ) can receive for their efforts in some of the top eateries in Manhattan.

We're talking MAJOR bennies, here, folks -- like Mercedes-Benz autos to drive around. Penthouse apartments in prime Manhattan real estate territory. Memberships in exclusive night clubs. Free dinners at the top gourmet restaurants in the city (to see what the competition is up to, of course.)

And it's true; those guys and gals can command just about whatever salaries and perks they fancy.

But. . . it does come with a price. The hours and (I'm told) an extraordinary amount of stress from some of the demanding bosses and owners make the perks almost worth it. . . if you're young and talented and adventuresome.

Not all chefs get those kind of perks and salaries, but then not all chefs take that much heat. You know what they say. . ."if you can't take the heat, get out of the kitchen" -- or at least find a kitchen that's not quite as busy or demanding.

But is a chef's career in YOUR future? If you love cooking, and experimenting with food and how it's presented, then maybe.

Even if you just want to learn "how do they DO that?" you might like to get training as a chef. Cooking schools are not just for those who want to make it a career.

On my web site I've got links for you to learn more. Check it out!

Yours for extraordinary dining -- for everyone,

Nancy

Find A Cooking School

I Love This Magazine!

2006-01-09T13:29:00.000-05:00

Eating Well Magazine is something I've been meaning to write about ever since I started this blog! A review is long overdue, so. . . here goes!

I flat out love this magazine. If you love great food, and love to cook, you will find just about everything your heart desires here (except a link to my web site, hehehe -- which I plan to correct soon.)

With every issue, I mark at least 3 recipes to try, and often -- as with most recipes -- I think about what I would change to make them even better.

The trouble with Eating Well recipes is that I can't find much to change -- except sometimes to substitute juices for the occasional recommended alcohol.

If you don't subscribe, I think you will like it because it's so rich in great content, ideas, recipes and resources for people who simply enjoy eating well.

Get your copy today here:

Bon appetit!

Yours for extraordinary dining -- for everyone,

Nancy

Find more great organic gourmet books and cookbooks here!

Finally Someone Is Making Sense

2006-01-05T15:50:00.000-05:00

For Christmas my friend Mary Elizabeth gave me a book that I had only vaguely heard about -- and I LOVE it!

The book is by Jane Goodall -- yes, the "chimp-woman" -- who makes one of the best, and most well-reasoned (and impassioned) arguments I've ever heard for eating locally -- and organic.

Here is the book (be sure to check out my review of it there, too):

I'm reading along, and nodding my head with every paragraph (she writes well. . . ).

If you care about eating well, about good food, and good health, you have to read this. Just do it :-)

Thanks, Mary-Elizabeth, for a great read!

Yours for extraordinary dining -- for everyone,

Nancy

Why Eat Organic?

It Pays to Ask!

2005-12-23T14:22:00.000-05:00

Today I visited one of my local organic foods markets Mrs. Greens and, on a whim, asked how long it would take to order an organic turkey.

We had been thinking about roasting a turkey over the holidays, but everyone got so busy no one remembered to order it. I figure, hey, it never hurts to ask! Right?

Well, how right I was! Here's the scoop. (Take notes, all you procrastinators out there. . . )

First of all, there are not many turkeys available after Thanksgiving. The growers target their birds to be ready for Thanksgiving, and very few during the rest of the year. So that's an important thing to know; the abundance you find in November isn't there in the other months.

Secondly, of the few turkeys that ARE available, one must place special orders for organic ones. (I figured that. . . )

Thirdly, sometimes you can find a "windfall" -- if you're lucky. And if you ask. That's what happened to me.

It seems that their delivery of special-order organic turkeys were late this week. The people who had ordered them came to pick them up (on the agreed date) and. . . the turkeys weren't there. Some of those people then went to another source (perhaps

Whole Foods Markets)
and obtained their turkey elsewhere. Which means. . . the turkey they ordered is now available for sale to anyone who wants it :-) Like ME!!

I placed my name and phone number on a waiting list to be called if the person who originally ordered it did not pick up -- and several hours later, the store manager called me with the news that I can pick up my fresh (not frozen) organic 8-pound turkey any time -- in fact, just in time for Christmas.

I wondered what we'd be preparing this year, since we hadn't even started discussing the menu. Guess we're roasting turkey after all. And most likely some delicious veggies, grains, and greens -- whatever looks best when we get to the store.

It pays to ask :-)

Of COURSE there will be dessert! I'll tell you all about that later. . . it's a Bouche de Noel from a French bakery.

May your holidays be filled with wonderful surprises, peace and plenty, love, health, and. . . oh yeah -- delicious food, delightfully prepared!

Happy holidays from my house to yours!

Nancy
Find Great Organic Gourmet Foods

Fresh Take on Candied Yams Tradition

2005-12-16T11:25:00.000-05:00

How many of you are tired of the "same-old" candied yams at holiday time?

You know the dish, right? Either sweet potatoes or yams, baked with some combination of butter, brown sugar or maple syrup, and often topped with marshmallows, that make a sweet gooey mess?

It's a holiday "staple" at many homes. And deadly for folks struggling with either calories or sugar issues.

A friend of mine reminded me at a holiday potluck gathering last week how easy -- and delicious -- it is to prepare (and dazzle guests with) a new version of this dish.

I will sit down with her and get the exact recipe worked out soon and update this post with it, but for now, get your shopping list out and take some notes.

This is an awesome dish, full of flavor and very hearty. The flavors melt in your mouth and make it very special.

First, of course, buy organic. (You already knew that, right?) Start with the yams. Get whichever version you prefer -- sweet potato or yam -- in the quantity that's right for your meal. Then, choose an organic sweetener. For this dish, organic maple syrup works great, but you could use whatever you like.

Remember to go easy on the sweeteners here -- both yams and sweet potatoes are naturally sweet and do not require much added to them.

Bake the yams (we'll use that word for either kind here) at 400 degrees for 45 minute to an hour, depending on the size and quantity you have; fatter yams take longer. Test doneness with a fork.

When cooked, remove the skins (or, leave them on for better fiber) and cool slightly. Pop them into a blender or food processor and pulse until creamy, with a teaspoon of organic or artisanal butter; a pinch of sea salt and ground white peppercorns; several passes of fresh ginger on the grater; a dash of cinnamon and/or nutmeg; and 1/4 cup of orange juice or Cointreau. Blend thoroughly, and serve hot to the table.

You could also place the mixture in a pastry cone, and pipe it onto the plates in ribbons, for added eye appeal.

For vegetarians who may want protein with that, blend in some tofu -- and add spices to taste (the tofu will make it too bland otherwise.)

Try it this holiday, and watch your guests beg you for the recipe. (Make this easy on yourself -- just tell them to visit this blog. . . and sign up for our newsletter, to get the latest tips and resources for great organic gourmet foods -- and extraordinary dining!)

Happy holiday shopping!

Yours for extraordinary dining -- for everyone,
Nancy

What to get for the organic gourmet?

2005-12-09T15:31:00.000-05:00

For holiday giving, the options are practically unlimited if you are buying for the organic gourmet.

You can select from amazing gift baskets, chock full of all their favorite goodies.

A gift certificate to a local organic gourmet restaurant will always be welcome.

If they like to cook, look for a new handy gadget that will make their time in the kitchen more pleasurable. Or one of the great new organic gourmet cookbooks? They probably don't have the latest one yet. . .

If they garden, then how about a few packets of organic heirloom seeds, a new pair of garden gloves, and some organic hand cream to soothe tired hands (or feet)?

How about a basket of organic bath salts and oils to help restore fresh vitality during the long winter months? (Hey, you don't have to be a gourmet to want to take great care of your body and spirit!)

If you still can't find just the right thing, hop on over to our website and have a look around -- you are sure to pick up more ideas -- and resources -- for the organic gourmands and epicures on your list!

Have fun shopping this holiday -- and don't forget to eat well while you are on the run! Take some organic snacks with you to tide you over until you can get to a healthy meal.

Yours for extraordinary dining -- for everyone,

Nancy

Find Great Organic Gourmet Gift Ideas Here!

Where's the Beef?

2005-11-30T17:26:00.000-05:00

Sometime this year I made a decision not to eat beef unless it was organically raised and grass-fed. It was partly a mad-cow issue, as well as a rael antipathy to the way the majority of beef is currently raised.

I haven't eaten much of it since then; it's not easy to find!

One thing I've noticed, though, in my culinary travels this year: more restaurants are adding a "natural beef" selection to their menu. Interesting, but. . . most of those restaurants still are choosing grain-fed steers, not grass-fed.

So why does that matter? There is literally a world of difference!

Animals that are fed grain (which is NOT a natural food for cows, in case you didn't know that. . . ) are fatter and often come from "feed-lots" where they are packed in like sardines with other animals. This is how they live, their entire lives!

I cannot imagine that this is healthy for the animal, let alone for anyone who eats it. And the FDA still is not cracking down, or even inspecting, the cattle industry to ensure that strict standard are met. Ranchers can still feed their cattle whatever they want -- and that's not a good thing for the consumer.

The natural diet of cows is pasture. That means grass. Cows that graze are simply healthier, and better muscled. They're leaner, and less stressed.

Having the freedom to walk around in an open space, with clean air, and to eat what you prefer would make any critter happy. The farming conditions of an open, free-range environment are healthier, more humane, and produce a far, far better product as a result.

I'm glad that restaurants are starting to respond to consumer demand -- but why not take the extra step while they're at it, and support healthy farming and healthy cows? (And healthy vegetables, too?)

Organic beef, to me, is more than not using antibiotics or chemicals in the food; it's the entire way the animals are raised and fed -- and that means open pasture grazing, no feed additives, and no antibiotics unless the animal is sick (and then it should be removed from the food supply chain.)

When truly organic beef reaches my plate, it is a delicious treat and very special. What most people call "beef" does not taste anything like "the good stuff".

Once you've tried it, you'll know the difference and just maybe -- like me -- take the "where's the beef?" plunge!

I vote to keep the animals -- and crops -- healthy the natural way. We all thrive as a result.

P.S. Since I stopped eating "feed-lot" beef, my cholesterol and blood chemistry is WAY back into the normal range; this time last year my doctor was threatening to put me on statins if I couldn't get it back to normal. And this is the only major change I made!

Yours for extraordinary dining -- for everyone,
Nancy

Find grass-fed beef here!

I'm Not Cooking This Year!

2005-11-18T16:51:00.000-05:00

One of my greatest pleasures is cooking, but this year it has just been too hectic and I am feeling the need to let someone else take care of all the details.

I am also craving quiet time.

What to do?

Well, fortunately some of the area's gourmet restaurants are still serving Thanksgiving dinner, so. . . we made reservations!

I'll get back into the cooking mode soon, but for now, I am so content with this choice. Someone else can shop, prepare the food, present it elegantly, allow us to simply relax and enjoy at a leisurely pace, and others will clean up afterwards. It's worth the price and then some, this year :-)

We will feel close to dear friends and family -- no doubt exchanging a few phone calls and emails with many of them. We will take time to reflect on how much there is to be sincerely grateful for in our lives -- and despite the setbacks and sorrows, there really IS much to appreciate and thank!

Anyone else taking the easy way out this year? I'd love to hear from you!

Have a safe -- and healthy -- Thanksgiving, everyone! (I hope you're preparing at LEAST one organic dish this year, if not more.)

Yours for extraordinary dining -- for everyone,

Nancy
Enjoy an organic gourmet Thanksgiving this year!

Hard Frost

2005-11-18T16:41:00.000-05:00

Last night we finally got a hard frost in our area.

The poor little volunteer tomato plant offered another 4 little cherry tomatoes (which I picked this afternoon, although I'm not sure they will be good. . . )

The plant surely will not survive another night of freezing cold, though, and I think it's sadly time to offer her to the compost pile at last.

It gave us some splendid, sweet little tomatoes for omelets and salads this summer and fall, and I have been in awe of the force of Nature that brought her to us and allowed her to produce abundantly, in a place where she "should not be."

What a lesson for everyone who thinks things are only possible one way!

Yours for extraordinary dining -- for everyone,

Nancy
Find great organic gourmet foods here!

What's Organic? Who Gets To Say?

2005-11-07T16:52:00.000-05:00

Warning: rant follows (rare for this blog. . .)

In case you missed it, your elected representatives in the U.S. Senate recently caved to the Corporate Powers That Be and voted to muddy the definitions of what "organic" means to food.

Thanks to this heavy-handed and short-sighted meddling by people who have greed as their primary motive -- listen, that vote was not for the gourmet or epicure, believe me, never mind what will actually help people trust their food sources -- now we consumers will have to be twice as vigilant about what we buy in the food aisles of our supermarkets.

(Wait! Maybe we shouldn't be shopping there anymore. . . )

This move will affect every kind of processed food there is, even the "good guys" who are really trying to keep it clean.

What was passed essentially allows food manufacturers to label a product as "organic" even if it was processed on equipment that contains synthetic residues -- and, to allow the "organic" label if the manufacturer is "unable" to find "commercially available" ingredients that are actually organically grown -- thereby opening the doors wide to all kinds of chemical additives and synthetic ingredients -- including the dreaded "Frankenfoods": genetically modified ingredients.

The major food companies (that would be Kraft, Kellogg, Dean Foods, Smuckers, General Mills, Ralston Purina, and others) may believe that they are "putting one over" on us consumers, that we won't know the difference or care.

Wrong!

We know all right, and we know who voted for this insanity. (You Senators know who you are, and all I can say is you'd better start packing your bags now, because you won't be in office long.)

I wonder what's in THEIR stock portfolios??? Care for a little full disclosure of conflict of interest???

(I bet you can tell I'm mad. . .)

This move was just plain stupid. (There. I've said it.)

The organic food industry struggled for more than 30 years to create the standards by which food can be labeled organically grown. The standards are not easy to meet. They are good ones that make sense, and offer assurances to the public that what is labeled organic DOES meet certain strict guidelines, that are monitored.

Along the way some small farmers who intended to go that route had to drop out when lack of natural pest control got the better of their crop, or when it simply became too expensive a proposition.

Agri-business never had any intention of going there -- and would just as soon see the movement die a natural death (pardon the possibly dreadful pun.) That would be a shame if it happened, but in my opinion it won't.

People love good, healthy food. No one likes the thought of eating poison -- which is what you get with many processed foods, chemical additives and preservatives, and organophosphates that are used for pest control and on feed crops for animals. It's part of the chain that makes people fat -- and sick.

And we're about to be inundated with even more of it now. I find that not only tragic but disgusting -- because it was preventable.

When a person finds out how easy -- and really inexpensive -- and how GOOD it can be to eat well, and healthy, why would they return to the "bad old ways"?

Yes, some folks probably will; some poor eating habits are hard to change, like sugar addictions -- but the trend is in the opposite direction. Organic food sales are the fastest growing segment of the food market for the past three years, and show no signs of slowing down.

It may be a bit early to tell how this new law will affect the marketplace, but I for one do not intend to take this lying down -- I plan to holler and yell about it as far up and down the pipeline as possible.

It's a bad bill, with extremely negative consequences, and it should be rescinded before it has a chance to take hold.

The people who know how to raise organic food should be the ones to say what the standards are -- not greedy corporations who only care about bottom line profits, not people. (That would include -- but not be limited to -- the multinational corporations.)

Complain where it will make a difference -- to your supermarket manager, your elected representatives, and -- loudest of all -- to the Senators who voted for this abomination. Make a fuss; they don't expect it :-)

The other thing you can do is to cook your own organic gourmet foods, fresh from sources you know and trust. . .not a bad idea.

Yours for extraordinary dining -- for everyone,
Nancy

Find Great Organic Gourmet Foods!

Spring Street Natural

2005-11-07T08:51:00.000-05:00

This past Saturday I had the extreme pleasure to return to one of the world's original -- and still one of the finest -- organic gourmet restaurants: Spring Street Natural

This spacious restaurant -- located conveniently in the heart of So Ho in Manhattan -- is comfy, bustling, and serves incredibly delicious food at great prices.

I was delighted -- and pleasantly startled -- by some of the recent additions to the menu. Here's what I chose (a difficult task, as more than one item appealed).

* Fresh squeezed celery mint limeade, to refresh my palate after a thirsty afternoon in the city. Ohhhhhhh my -- this was delightful!

* Garden salad of fresh organic greens and grape tomatoes with herb spinach dressing (with a touch of horseradish to pique the taste buds.) Generous portions that could easily be shared with a companion. We did.

* Bread basket for the table with a choice of hearty whole grain baguette or an awesome sun-dried tomato bread with a consistency somewhere between cornbread and Boston brown bread -- and oh so delicious served warm with a wonderfully fresh butter.

* Roasted Atlantic salmon with grapefruit barbecue glaze, pigeon peas in Spanish rice and grilled zucchini. The zucchini was a fine counterpoint to the flavors of the main dish. The barbecue glaze might be more accurately described as a sweet-and-sour sauce, because truly the method of cooking was not over a grill -- but the flavors! WOW. Amazing. Memorable and delicious. Although it was a large cut of salmon I could not help but devour every bite :-)

* My dining companion chose for her entree a leek crusted cod with passion fruit glaze, chive mashed potatoes, and quick-seared sugar snap peas. Again, the flavors were amazing, and the portions generous without being over the top.

* There wasn't much room left for dessert, but we wanted a change of pace. We chose the warm peach cherry crisp (dairy free) with passion fruit sorbet. Now THAT is an amuse-bouche combination! The crisp was delicious, and the sorbet equally so -- but forced one to pay attention to the flavors rather than quietly enjoy the expected blandness of the usual vanilla ice cream that is so often served instead.

I had forgotten what a joyful dining experience this wonderful establishment delivers -- and will make it a point to revisit it again soon for just that reason.

It reminds me once again that there is simply no better way to eat well than with organic gourmet foods -- for health, pleasure, and contentment.

Yours for extraordinary dining -- for everyone,

Nancy

Eat Well With Pleasure

Roasted Beets

2005-10-31T15:02:00.000-05:00

Did you know that roasted beets taste completely different from boiled beets? They do!

Roasted beets even have a different texture, that is more. . . gelatinized???

I love them roasted better than any other way. Our friends at Taliaferro Farm agree; they say that all veggies taste better roasted.

Now, here's one way I like to serve my roasted organic beets: in salads!

I cut them into strips or squares after roasting (and cooling) and either add them to a green salad, or build a delicious salad around them.

Here's a favorite recipe at my house:

* 4-6 medium beets, roasted with the skins on in a 400 degree oven for 45 minutes to an hour/until done (plan for 2 medium beets or one large beet per person)

* One large organic navel orange for each 4 beets, peeled, sectioned, and chunked

* 1/4 cup organic walnuts chopped medium (for each 4 beets)

Assemble above ingredients and refrigerate overnight.

Dressing:

(adjust quantity to amount of salad prepared, or just make extra for other salads)

* 1/4 cup organic extra virgin olive oil
* 1/2 cup organic black raspberry balsamic vinegar
* sprinkling of ground sea salt
* several grinds of fresh peppercorns
* fresh cut herbs of choice (lightly here -- allow the natural flavors of the ingredients to blend and shine; don't overpower them with anything else.)

Blend all the dressing ingredients well, and drizzle over the salad ingredients. All the entire mixture to marinate overnight in the refrigerator. Bring to room temperature just before serving.

Bon appetit!

Yours for extraordinary dining -- for everyone,

Nancy

Click here to find organic beets for YOUR recipes!

Organic Pork Roast with Squash, Apples and Onions, YUM!

2005-10-28T13:27:00.000-05:00

This week at the farmers market we looked around to see what would make an easy, delicious meal that would also produce leftovers for several days.

It didn't take long to find what we were looking for -- an organic pork roast from Herondale Farms, organic butternut and winter squashes and onions from Taliafero Farm, and several Mutsu apples from a local orchard. Voila! A fall banquet that cannot be beat.

Here's how we prepared that.

We peeled the squash and cubed it, cut the apples and onions into chunks, and packed the whole thing with some chopped herbs into our Romertopf clay cooker. That went into the oven for 3 hours at 400 degrees, wafting delectable odors through the house for several hours.

As for a special treat on the last 2 days, I boiled a handful of organic grains and added them with some additional salt and ground peppercorns to the mix, cutting the pork into small chunks, for a hearty and unusual stew.

Although the roast was a little expensive ($24.00) I consider that it made more than 16 servings, which comes to $1.50 per serving. Add the cost of the vegetables and apples, and it still doesn't even come to $2 per serving. Not a bad investment for an organic gourmet dinner with great leftovers.

I still maintain that it's easy to eat well -- and inexpensively -- if you plan carefully and think "outside the box" -- literally!

Go cook up a great organic gourmet meal this week and see what I mean :-)

Yours for extraordinary dining -- for everyone,
Nancy

Organic Gourmet Cooking

First Frost

2005-10-28T08:22:00.000-05:00

Last night we had the first light frost, signaling the end of the growing season in our area.

Knowing it was coming, I made a last visit to our volunteer cherry tomato growing in the window-well, to thank her for her brave efforts and for giving us a bounty of unexpected fruits.

I picked the last of the ripe ones before sunset, and around 20 green ones, all one-inchers in diameter. They will ripen on the kitchen window sill in a few weeks, and we will enjoy them with our fall salads.

All told, I guess we harvested around 50 cherry tomatoes from this plant, that decided to take root somewhere it "shouldn't" have been -- but we helped it along, and it actually did amazingly well. The plant grew to a height of around 4 feet tall; in good topsoil it could have been more like 5 or 6 feet, but considering where it was, we were amazed at how well it seemed to like it there.

If we see another sprout next year, though, we're moving it! It's just too hard to bend down that far without breaking a branch.

Yours for extraordinary dining -- for everyone,
Nancy

Pumpkins: Paint, Carve, or Cook?

2005-10-19T15:27:00.000-05:00

Almost everywhere I go, I am now seeing pumpkins. It's the season.

Most of them are the familiar bright orange everyone sees at Halloween and Thanksgiving. And I like those, too -- although at our house the squirrels get the better part of the deal, I suspect.

That's not OUR guy but looks just like him

We see painted and carved pumpkins like this all over the place now. Fun, but. . .

What I like best of all are the "cheese pumpkins" at the Farmers Market. They are light brown, similar to a butternut squash, and this is THE pumpkin to use for cooking and baking.

There are two ways I like to use pumpkin (although I have enjoyed many recipes and methods over the years):

1) Baked in the oven with other root vegetables inside such as parsnip, carrot, beet,onion and yam, as an organic gourmet main dish that has no rival. For a side dish it's wonderful with an organic multi-grain mixture, seasoned with cranberry or currants., and perhaps a steamed green vegetable.

2) Baked to soften the flesh, then removed and used in breads, pancakes, or pies. It's also wonderful as a side dish similar to baked squash -- although there is usually more than needed for one meal. (It does freeze well, if you want to save some for later use.)

If you have a special pumpkin recipe (using organic pumpkin, of course!) please let me know. I love trying new flavors and textures!

Yours for extraordinary dining, for everyone,

Nancy
http://www.find-great-organic-gourmet-foods.com

A Visit to Trader Joe's

2005-10-03T14:17:00.000-05:00

On our annual visit to the veterinarian (it's a fair drive into Connecticut, about an hour each way), we always plan for a stop at the nearby Trader Joe's -- a mecca for organic gourmets. http://www.traderjoes.com

Every Trader Joe's visit contains thrilling new discoveries, which is part of what always makes it fun -- you never know what new delicious "find" will turn up here!

This trip, we discovered a frozen stuffed chicken breast with cranberry almond dressing. While the chicken is not organic, the poultry was raised without antibiotics or hormones -- good enough for me -- and the entree only takes 20 minutes from oven to table (after thawing.) It was delicious.

Now, that's MY idea of fast food!

As usual at Trader Joe's, I always regret it when I don't stop to read the current newsletter packed with information about the new stuff on the shelves. I found out later that I missed some great things.

But even so, we came home with 3 grocery bags full -- and a cooler for the frozen stuff, packed with "blue ice" that we'd brought from home -- for just under $100.

The food we bought will easily provide more than 2 weeks worth of meals for 2 people (that we will supplement with fresh produce from the Farmers Market. Now that is eating well, and inexpensively!

Trader Joe's is one of the best places you can find for great, organic gourmet foods -- at bargain prices.

Find more ways to eat well -- and inexpensively -- here:

http://www.find-great-organic-gourmet-foods.com

Yours for extraordinary dining -- for everyone,

Nancy

Blue Hill at Stone Barns

2005-09-30T16:24:00.000-05:00

For most people, this organic gourmet restaurant, situated picturesquely in the gently rolling hills of Pocantico, NY, would be the epitome of epicurean delight. What appears on the plates is organically and naturally grown right at Stone Barns, or in nearby gardens.

The exterior and interior environment is both charming and inviting; outside you see the fields and countryside, inside are views of the same, accented by intriguing design and colors.

Because I live nearby and pass the locale frequently on my travels through the county, I eagerly awaited the opening of this remarkable new enterprise in the spring of 2004, and anticipated my first dining experience there.

In May of 2004, I joined a group of community business people who were invited to sample the menu, and tour the gardens and grounds (worth the time!) I will say that my experience at Blue Hill was memorable -- and mixed.

The extraordinary presentations of the courses (5 including dessert) was part of what made the dinner memorable. I marveled at both the fresh asparagus soup with Parmesan foam, served in a shot glass and meant to be consumed in one long drink, as well as the warm hen's yolk perched atop a raft of fresh asparagus laced with pancetta and sesame seeds (how they managed to get 9 of these yolks to the table piping hot -- and still liquid -- at the same time is something I still wonder about.) To view an image of this particular dish, see the photo from a review by the Westchester Magazine -- it's on the square plate at the top:

http://www.bluehillstonebarns.com/reviews/Westchester_mag.html

Other dishes on the menu: the rhubarb soup with mint ice milk was a marvel; the fresh salad greens with vinaigrette lovely; and the warm chocolate tower with hazelnut puree was astonishing.

The meal was all one might hope for in organic gourmet cuisine, with one notable exception. What disappointed was the sense that the food was perhaps best digested with wine -- and because I don't drink alcohol, not everything digested as well as might be hoped. I prefer to savor both the tastes as well as the sights of the foods I eat along with a leisurely and pleasant digestive experience; I wish the latter had been a bit more pleasant. (Perhaps on another visit it shall be.)

I will anticipate another occasion here, with hopefully better digestive experience, in a different season. I see from their reviews that their plans for bringing a full garden complement to the table is already in place, and I welcome another meal here soon.

Eating Well on the Cheap

2005-09-28T14:02:00.000-05:00

You might think that eating well, organic foods, and gourmet cooking are only for the wealthy, right?

Well, you'd be wrong!

Surprised?

Sure, you can drop a bundle at some of the really high-brow restaurants in any city you name -- but, want to know a secret? Good food doesn't have to cost a fortune.

At our local farmers market, for example, I see about as many people of modest means as I do those who drive Mercedes; the immigrant Hispanics and Asians rub shoulders with professors, day laborers, housewives, plumbers, executives and domestic workers here -- all of us interested in just one thing: good food.

In New York all vendors at the farmers markets are required to accept food stamps in payment -- and so do a lot of other states. That means that anyone can shop at the farmers market -- and get great organic produce, bread, meats and fish -- for the same price as everyone else. It's truly egalitarian.

Local food is fresher, and doesn't have the added costs of transportation, handling, and "middlemen", so it is sometimes cheaper than the supermarket -- and better for you, too.

For more tips about eating well inexpensively, visit our web site:

http://www.find-great-organic-gourmet-foods.com

We are constantly adding more content, sometimes daily, to give you more ways to find great organic gourmet foods -- and everything you need to do eat well.

Come by and say hello, and let us know about YOUR favorite tips for eating well (we love to share great stuff with our visitors -- help us be great!)

Yours for extraordinary dining -- for everyone,

Nancy
http://www.find-great-organic-gourmet-foods.com/contactus.html

This Week at the Farmers Market

2005-09-27T16:05:00.000-05:00

This week we were treated to a wonderful dulcimer playing cheerful music while we strolled through the market to find our week's fresh organic produce -- an unexpected bonus.

At Taliaferro Farms the purple Cherokee heirloom tomatoes were indeed gone, but they had some wonderful big yellow Brandywines instead, and still the Italian stripies, as well as a week's worth of fresh mesclun, and a big bunch of dandelion greens for steaming (I like to eat steamed greens with either kippered herring or sardines for a lunch treat.)

Last week at Herondale Farms we bought some pork chops that were simply outstanding; next time I think I will try them with an orange-cranberry glacee instead of the simple braising that we did this time. Still, they were wonderful just plain and I would buy them again.

I miss the fresh berries and fruit that are gone by now -- blueberries and peaches especially -- but also the corn, and most of the good melons.

Now, we're getting into early squash season, and the last of the zuccini and patty pan squashes. It's feeling more like fall in the air, and we're not wanting so much of the steamed or stuffed summer squash like we had in June and July. We settled on a small butternut squash to go with the other veggies (carrots, onion, peas) for the soup we'd be making out of an organic chicken carcass that we froze before we removed all the meat from the bones.

We added an organic 9-grain mix to the broth to make it thick and hearty, and ended up with a delicious, healthy chicken stew, seasoned lightly with Herby (an herbal all-purpose seasoning mix from Frontier that we just love for most anything wanting more flavor.)

Finally, we bought some more Gingergold apples, just about the size that fits into the palm of your hand, to eat for snacks during the day. (The only thing it, they're so good -- crisp and crunchy, with that "snap" when you bite into it, followed by the sweet tang -- it's hard to eat just one!)

Oh! I almost forgot. There were still a couple of pints of fresh raspberries, and we bought one to enjoy for a special dessert.

I can't wait to see the first root vegetables soon -- I'm already thinking about some wonderful, hearty stew combinations!

Do you have a Farmers Market in your community? What's happening there? What are you enjoying, and how do you plan your week's food menu to take full advantage of what you can huy fresh there? I'd love to hear from you!

Nancy

http://www.find-great-organic-gourmet-foods.com

Farmers Market

2005-09-23T10:42:00.000-05:00

All summer, we've been enjoying the delicious flavors of whatever organic produce is being grown locally, simply by getting up early as we can on Saturday mornings and heading downtown to the farmers market.

Individual farmers (and other vendors with flowers, organic bread, honey, and so on) set up stalls and stands where they offer their fresh vegetables and fruits for our town. It's wonderful.

We plan our meals for the week around whatever is fresh at the farmers market, and it sometimes forces us to change plans at the last minute if we didn't arrive in time to get the last blueberries, or the last fresh sweet corn.

Pretty soon the heirloom tomatoes will be gone, and I think of all the vegetables I will miss, that's the one I will miss the most. Taliaferro Farms had more than 12 different heirloom tomato varieties the past 2 Saturdays, and I didn't get to try them all! But the ones I did buy were sweet, juicy, and exceeded my hopes for taste and serving options.

I really love the Cherokee heirloom, with their purple fruit, and the little Italian striped ones, and the yellow beefsteaks. This might be the last week for some, so I'm planning to feature tomatoes in our menu this week for sure!

This year the town extended the months that we can have the farmers here, which is pretty much from May almost until Thanksgiving. That only leaves 5 months to forage elsewhere :-)

Yours for extraordinary dining -- for everyone,

Nancy

http://www.find-great-organic-gourmet-foods.com/organicgourmetmarkets.html

Blog tools

2005-09-23T10:40:00.000-05:00

In order for our posts to circulate as widely as possible, we are using some state-of-the art blogging tools to help.

Here's one:

Feed Shark

As we add more, I'll post them here.

Nancy

Looking For A Specific Page On Our Website?

2005-09-22T14:28:00.000-05:00

Many readers have asked me for an updated web site index so that they could find pages quickly and easily, so here it is. . .

The Find Great Organic Gourmet Foods Site Index

You can go straight to the page you are looking for from here without searching around the site and wasting valuable time.

We hope you enjoy your visit to our site. . .

How to find great fresh organic gourmet foods online.

You can find everything you’re looking for here, from where to find healthy places to eat, to how to grow your own, and all the tools and resources you like. If you enjoy eating well, this is your place!

What Is Organic?

What is organic food? Organic foods are any foods that are naturally grown from seeds that contain their original genetic instructions, have not been genetically modified, are raised in an environment free from pesticides or chemical additives (in the case of livestock or other animal products such as dairy, fish or eggs), and are delivered from where it was grown with as little handling, packaging, and processing as possible, fresh and pure like Nature made it. Learn more on this page.

Why Eat Organic?

Why eat organic, healthy foods, naturally grown foods, chemical-free foods? Everyone wants to eat healthy foods. Organic foods are healthy for you -- more so than the alternatives. Chemical-free, naturally grown foods are healthier for you. Learn more on this page.

What Is Gourmet?

What Is Gourmet? And what is organic gourmet food? How to think about what you eat. Basically gourmet foods are just plain good food, well prepared and presented. The secret of the world’s greatest chefs is: the best gourmet foods are organically grown.

Organic Gourmet Cooking

Organic gourmet cooking is the absolute best way to eat well. Eating well does not have to be an experience you can only have in restaurants -- you can do it yourself at home. Gourmet home cooking is a growing new trend -- great especially when you use natural, organic ingredients. Eat well, to BE well.

Organic Gourmet Delivery

Organic gourmet delivery is a new service growing by leaps and bounds. As people learn how great organic foods are -- and how good they are for your health -- the demand has grown to provide fast, easy ways to get that food on your table. Smart entrepreneurs now give you many different ways to get the organic gourmet foods you want delivered right to your door. What you want, when you want it -- what could be better than that?

Organic Gourmet Markets

Organic gourmet markets are the first place to look when you want to eat well. Farmers markets and small organic gourmet food stores are springing up all around the country; in many parts of the world this is the way all people obtain their fresh food products, because it is locally grown and gets to your table faster than if it has to be transported, possibly under refrigeration, long distances.

Organic Farms

Organic farms: this is where it all begins. One of the secret treasures of a real gourmet is where to find the organic farms. Many organic farms specialists in one or more product areas, from produce to livestock, from dairy to poultry. Artisanal butters, eggs, cheese, salt, and wine have become staples in the gourmet pantry, as have fresh herbs and vegetables. Discover these hard-to-find resources.

Grow Your Own Organic Foods

Grow your own organic foods, if you can't find what you want or if you just want it as fresh as possible. When you grow organic foods, it’s much fresher and faster to the table. You can actually grow much of your own organic produce even in cramped spaces -- today it’s easy and fun. Here is your game plan.

Organic Gourmet Restaurants

Your guide to organic gourmet restaurants for people who love eating well. Find and choose places to dine extraordinarily well. Our listings are arranged by region, by type of food, by price, and fast food sources.

Organic Gourmet Gift Baskets

Find great organic gourmet gift baskets for that special person or when it-just-HAS-to-be-memorable occasion. How about sending your favorite person (or someone you just want to please or impress) a gift basket filled with some organic gourmet goodies? A gift basket is available to please every palate and budget; choose what’s in the basket, and what kind of package it’s wrapped in -- fully customized for that special person or occasion.

Organic Gourmet Books

Organic gourmet books and cookbooks will certainly contain the kinds of special instructions and information you won’t find in a regular cookbook. If you’re into gourmet cooking, or want to learn, you really need to start with some of the best cookbooks you can find. Find organic gourmet books, cookbooks, videos, CDs, DVDs, how-to guides, and more for the gourmand, epicure ~ and the wanna-be.

Organic Gourmet Supplies

Organic gourmet supplies for the epicure, gourmand, and for cooking and eating well -- everything you need is right here! Tons of information about everything you will need to create wonderful organic gourmet meals in your kitchen and from your organic kitchen gardens, from growing it yourself -- fresh from the garden to your table -- to bringing home organic gourmet food prepared elsewhere. Find information about home kitchens, organic garden supplies for kitchen gardens, storage solutions, food drying equipment and information, water purifiers, bulk foods, and more.

Special Needs Foods

Special needs foods for people with food allergies, on special diets, or eating super-healthy foods. Special needs foods are foods that you MUST eat for various health reasons such as food allergies, special diet, illnesses and recovery from illnesses, interactions with medications, and other special needs. Find information and specialty foods resources for the following needs (and more): diabetic, wheat free (and Celiac disease), dairy free (lactose intolerance), eating organically for recovery from illness(es), vegan, vegetarian, babies and toddlers, and pets.

Reviews

Reviews of books, organic gourmet cookbooks, organic gourmet food products, restaurants, organic farms and markets, farmers markets, commercial markets, and everything about eating well -- THE site for people who love great food.

Links List

Find links to all the great organic gourmet foods web sites, resources, and information here in one place.

Get In Touch

An Unwelcome Visit From ChemLawn

2005-09-21T15:08:00.000-05:00

The week before we were scheduled to go on vacation, we got an unpleasant surprise at our house.

TruGreen ChemLawn left a nasty mess on our carefully cultured, organic lawn: 13 pounds of granular herbicide (including over the herb circle in the middle of the yard. . . ) It turned out to be a horrible mistake -- since any kind of synthetic chemicals are the last thing we want on our grass and grounds -- and one that was not easily remedied.

It took only half an hour to destroy eight years of hard, diligent work, restoring our lawn and gardens to an organic paradise of flowers, herbs, and plants. The grass is finally green again and healthy -- and everything was in full bloom. It looked wonderful (except of course for several patches of weeds we hadn't gotten around to pulling yet. . . )

When I came back from the train that morning, I saw a little flag at the front of the lawn, and a little plastic bag hanging from the front doorlatch. When I went to see what all that was about, I discovered the horrifying truth: we had been CHEMICALLED!!

To say that I was furious just doesn't describe it. I was apoplectic! Immediately I placed a call to their central office (the 800 number conveniently located on the nice invoice they left. . . the one where the correct address and description of the property to be treated is located, which is a house that is a different color and style altogether) and told them that they need to come out to my house immediately with a team of workers, an industrial shop-vac, and try to get every single pellet off of this lawn, or I would be suing them.

It took 24 hours, but they did show up with 2 guys and a big industrial shop-vac, which barely made a dent in the mess. I took pictures. They wanted their invoice back and I told them, "No, I'm keeping it for evidence."

What I really wanted was for them to go across my lawn on their hands and knees and pick up every pellet left with their own hands, no matter how long it took. But they weren't into that. . .

The supervisor apologized profusely, and did the best he could to remedy the situation, but we still were left with a lawn that is no longer organic -- and the poor herb circle, well. . . it looks like we are going to have to replant next year, and remove some of the soil where the pellets penetrated too deeply.

We can do a lot with manure, compost, seaweed, and mulch. It may take another couple of seasons, but we'll put the lawn and the herb circle back to its former pristine condition.

But want to know something funny? The lawn they were "supposed" to treat? It's the worst lawn on the block -- and they have been treating it for over 2 years now! What does that say about how effective it is???

I have since heard from 3 other people in other states tales of it happening to them or someone they know. ChemLawn is the biggest lawn service company in America. Gee, if this is a habit they have. . . this time they picked the WRONG house for sure, because we didn't appreciate the "gift."

The ChemLawn people promised me that they would never set foot on my property again. They better hope so, because next time I may have them lick it up with their tongues or something!

I'm still mad but I plan on getting even by making natural, healthy, organic food so popular that "we the people" will put the chemical companies out of business. It can be done.

Oh. But one important point. They missed the window-well where the volunteer tomato is growing, hehehe. . .

Yours for extraordinary dining -- for everyone,

Nancy Boyd

http://find-great-organic-gourmet-foods.com

When Pigs Fly -- The Flying Pig

2005-09-21T14:40:00.000-05:00

A few weeks ago I had the immense pleasure to discover a local treasure: The Flying Pig Restaurant. Nestled into one end of the Mt. Kisco, NY, train station (already the place has a quaint look and quirky feel to it), this little place packs a lot of eating and sensory delight.

I'd known about the place for several years, because I'd seen reviews of it, and pass it regularly on my visits to the area. But most of the reviews featured their commuter take-out and lunch menu, which certainly got raves, but I was more interested in a leisurely meal and never made it a point to stop before.

Big mistake!

A friend and I chose a Friday night to sample their menu, thinking it would be another casual dining experience. Casual, yes, but we were in for several nice surprises.

First of all, their dinner menu is more extensive than we thought, and reasonably priced (entrees from $12.50 to $28.00). Their produce is locally and mostly organically grown, and so are their meats, eggs and cheeses, and some of the wines.

The atmosphere is rustic and comfortable, with ample spacing between tables. The night we were there, one of the surprises was live "light" jazz with piano and bass. Very nice touch for what turned out to be a fabulous meal.

Another time I would definitely go with an appetizer, salad, and dessert, all of which would be filling enough. It was almost impossible to choose between the grilled artichoke with lemon-tarragon aioli and the warm goat cheese, oven-dried tomatoes, basil and crostini appetizers, not to mention deciding between the Cabbage Hill Arugula Salad with shaved parmesan and asparagus vs the Toad Haul (cute name!) Spinach Salad with five-spice nuts, goat cheese, and raspberry vinaigrette (I picked the latter and still salivate just thinking about it.)

Because I no longer eat beef that is not grass-fed, I seldom order it at all, so the Mountain Meadows Farm Beef with squash, mashed potatoes, and tarragon compound butter was a real treat. It came sizzling hot and juicy, one of the best steaks I have ever had (and that's saying a lot for a girl who grew up in Iowa when steers were not raised the way they are now and tasted a lot better.)

The choices of dessert again presented a dilemma, since there were so many options that would have pleased anyone. We settled on something light (since we had eaten a big meal) and shared it.

Although this was our first visit to the Flying Pig, it won't be our last! I have marked this little gem down in my permanent log-book of "must-visit" organic gourmet haunts.

Check it out yourself when you're over this way:

http://pigcafe.com

So. . . can pigs fly? This one does -- it soars high!

Yours for extraordinary dining -- for everyone,

Nancy Boyd

http://find-great-organic-gourmet-foods.com

Volunteer Tomato

2005-09-19T16:46:00.000-05:00

In August, we were surprised (and a little worried) to find a volunteer heirloom cherry tomato plant growing in one of our window-wells from a clump of leaves we'd failed to remove the previous year (yes, things have been a little hectic around here, and some chores suffer as a result.)

We decided that since it was so eager to be here, we should just help it along any way we could, and see what happened. We added some compost and additional loam around the root area, gave it some water, and provided an improvised string assembly for it to climb as it grew, and to protect it from the wind that often barrels through that side of the house.

It did pick a nice spot, though -- the south side of the house, with full sun 10 hours a day on most days.

Before we left on vacation it had blossomed, and by now it has set fruit -- rather abundantly, too! I can't wait to taste it. Last year its parent gave us so many sweet juicy tomatoes we couldn't eat them all and had to share with neighbors. Looks like this one plant is on track to do the same!

Can you believe it? I've gotta get photos to show you as soon as they're ripe!

Yours for extraordinary dining -- for everyone,

Nancy Boyd

Welcome to the new blog!

2005-09-19T16:39:00.000-05:00

Hi and welcome to our new blog!

Here you will find information about eating well -- everything from growing your own food organically, to gourmet cooking with organic and natural ingredients, to reviews of products and organic gourmet restaurants, farmers markets, and so much more.

I'd love to hear about your discoveries, enthusiasms, and joys in the world of organic gourmet dining -- so please feel free to comment and share.

Oh, and please DO go visit our new web site, where you will find everything you're looking for, if you love great food: http://www.find-great-organic-gourmet-foods.com

Thanks for visiting! Please join us often!

Yours for extraordinary dining -- for everyone,

Nancy Boyd

http://find-great-organic-gourmet-foods.com