Mark Bittman Article – “Going Vegan, If Only for One Day”

For our very first book club read we Mark Bittman’s Food Matters: A Guide to Conscious Eating (and if you haven’t read it, I really recommend it!)

Screen Shot 2013-09-21 at 2.46.42 PMWell in this NYTimes article from last week, Bittman talks about “Going Vegan, If Only for One Day”. He, of course, created a diet that works for him, “Vegan Before 6“, and that doesn’t work for everyone, but his recipes at least sound interesting anyway!

Click here to read the article.

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The Art of Deboning a Chicken

1068126193546810686THUMB_309x174_686x386One point that is often raised in debates on food security and other food issues is the fact that there is an increasingly stark disconnect between people and their food—knowing where it came from, how it was grown (tree or vine?!?!), how animals are slaughtered  (not to mention an appreciation for what this entails), how to prepare food that is not 90% processed in a factory, etc. To this end, I thought I would share (what I would deem) a good first step in becoming more acquainted with our food. Earlier this year I had the fortune of seeing Jacques Pépin (the author of our August book read!) at William Paterson University, where he demonstrated deboning an entire chicken.

To learn how to do this (which he says can be done in less than 1 minute!), click here.

Brooklyn Kitchen also offers butchering classes, including an upcoming one where you learn how to butcher an entire cow!

Eat Seasonally! Garlic Scape Scrambled Eggs

photo (2)Garlic scapes are the curly tops of garlic, available only in mid to late June when they are harvested to basically re-divert energy into growing the bulb.  Since they are so seasonal and we are reading a book about eating locally, I thought it would be nice to share some of the recipes I love to use. I literally buy pounds of it to make and freeze pesto (click here for my garlic scape and almond pesto recipe), but another great way to use up scapes is to flavor scrambled eggs! Inspired by a lebanese recipe that makes it into a “hash“, it’s a quick and easy way to make a delicious breakfast. I would suggest serving it with a side of bread (Hoboken Farm’s “peasant bread” is fantastic with it–and found at pretty much all of the farmers markets in Jersey City) and even a sliced tomato with a little bit of salt.

  • 6 eggs
  • 1/2 – 3/4 cups of finely chopped garlic scapes (the more you use, the stronger the flavor)
  • 1/2 small onion or 1 garlic green
  • olive oil
  • salt and pepper to taste to taste

Beat the eggs in a small bowl and set aside. In a pan, add enough oil to caramelize the onions or garlic green. Next add the garlic scapes and cook for about 2 minutes. Next add the eggs and scramble, cooking to your liking (We leave them a little runny because there is nothing worse to me than dry scrambled eggs!). Add salt and pepper to taste. And enjoy!

Thanks for a Great Discussion! (In exchange, here’s a sauerkraut tutorial by Sandor Ellix Katz!)

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some of our amazing attendees! thanks guys!

In case our discussion of Katz’s book and fermentation got you interested in tackling some of your own projects (we can pickle that!), we thought we’d share some recipes and tips we’ve collected in our own research:

And if anyone is interested in doing some fermentation or canning parties, just let us know! Comment here or drop us a line at bookclub@jcfoodcoop.coop

In season: Weeds!

“In practice, weeds are anything other than plants being intentionally cultivated. Ironically, in many cases the weeds growing in a garden are more nutritious than the cultivated plants you have to work for” ~ Sandor Ellix Katz, page 34 of The Revolution will not be Microwaved: Inside America’s Underground Food Movements (our next book read!)

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Garlic mustard

Why not try incorporating some healthy and delicious “weeds” into your diet….. like mache lettuce (yes, once considered a weed!), garlic mustard, dandelion greens, or chickweed. How about with Jean-Georges Vongerichten and Mark Bittman’s Chickweed Salad or consider substituting garlic mustard for watercress (both part of the mustard family) in this delicious salad featured in the Wall Street Journal’s April 27th article, “Springtime Superfood“.

If you’ve got a copy of the book (and we hope you’re enjoying it as much as we are!), you can also check out Katz’s recipe for Chickweed Pesto on page 35.

Great Meeting and Canning Resources

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Thanks to everyone who made it to the last meeting and contributed to such a great discussion! Hope our discussion on canning and other preservation methods has inspired you to think about trying it out yourself this season. And we’ll definitely be in touch to coordinate some tomato canning, jam making, and other parties this summer. 🙂 In the meantime here are some other resources, which we shared on Tuesday: