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chardgirl

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Everything posted by chardgirl

  1. Bavila: check out what our friends are doing at Live Earth Farm: they are a working family farm (CSA, farmers market, etc.) (just like our own family farm) and they've hired an educational coordinator. They have long term relationships with 1-2 schools and do multiple field trips, classroom visits (I think) and even overnights (I think). Their coordinator might be willing to talk with you. I don't know! http://www.liveearthfarm.com/ there's a link to the left about education and describes lots about what they're up to. cheers! -chardgirl
  2. ok, I know the rules of these delightful food blogs, so I'll try not to hijack for long, but here's a photo of me circa 1987 in Beijing making jiaozi with one of my friends. I was all about the food then, instead of memorizing all the characters. No internet or digital cameras, though. (I was 22, aka a few lifetimes ago!) Again to Fengyi: thanks for all the photos and postings. I find the high end dining somewhat fascinating, even if it was there in 1987 I wouldn't have been able to eat at those places. The first KFC arrived during my year there, so I saw the tip of the iceberg on the fast foo
  3. Whereas, the minute I landed first in BJ, I felt at home here. The people can be terrifyingly rude, crude and direct; the food is stodgey, *full* of garlic, and relatively unsophisticated and the climate sucks, etc.... but I really like the BJ culture and mindset, for all its downpoints. the quote above is hilarious! One of my vivid memories is of cranky young women in all white cotton uniforms yelling "Mei You!" ("not available!; Not here!; We don't have it! Go Away!": these are a few of the translations that I remember. exact = "not have"). Re: bean curd brains: I still don't like the dried
  4. Egg Burritos! (that's what we called them....) I'm from California, and I lived in Beijing studying my 4th year of Mandarin in '87-'88. I've not been back since; and I was obsessed with food then(as I am now. hence the egullet lurking). We ate these every day. I'm really enjoying this blog. I know Beijing has changed dramatically, it's fun for me to see a few of the things that haven't changed. Crowded buses, noodle shops, etc. happy blogging. Here it is being eaten on the way home in the taxi:
  5. We grow lacinato kale (as many have said here: it's the same stuff that also called cavolo nero, tuscan black, or, unfortunately, 'dino' kale: it's the disneyfication of vegetables!). Ours is grown in a farm setting, not a garden setting: we pick the bunches as full grown but on the young end and they are never, ever bitter. If it's grown in heat/summer it gets less sweet: this is a great vegetable when it has chill factor. If it's bitter, you're likely not eating kale, or eating it when it wasn't grown well. If it gets 'stressed' (ie not irrigated) it can get bitter. Find a new source, or wa
  6. I think this bowl of brown/greens looks great. My favorite breakfast is leftovers. My family just pretends they don't know me at breakfast... thanks for the breakfast timing thoughts, I'm going to try to be better about this. cg
  7. Hello, I'm loving this blog: thanks to all three of you for sharing. I love food and think about it way too much: and my doctor has been on my case for 4 years. (!). (my own special reason is that fat cells have estrogen and I had breast cancer at 35 years young and now 7 years later my doctor and I continue to plot how to NOT have it again!) I've got 20# to lose, maybe 15, but at 5' tall it's a fairly big chunk. ARGH. So you are all inspirational. Question about Breakfast: anyone?: I'm also not hungry in the am, but 'conventional wisdom' is adamant about this being an important meal so I try
  8. Am I allowed to answer questions? Habas are Fava beans are broad beans: all old world. Limas are not this same bean, but I don't know much more about limas. Rachel or Rancho Gordo can tell us more, perhaps? cg 3 colors of dried 'habas': http://www.mariquita.com/images/photogallery/favaseeds.jpg youngish favas in their shell: http://www.mariquita.com/images/photogallery/fava.jpg
  9. Excelente. I'm looking forward to this blog. I miss Mexico very much. Here's a photo of a volunteer epazote plant on our farm. I'm only posting the link since it's not my foodblog! I like epazote in beans: like fish sauce in Thai cooking a little makes it great but too much doesn't work at all. cg epazote photo
  10. Fascinating thread... I still love being a shopper at farmers markets, and I hope there's always room for them in communities that support them. There's no question that places that have started way too many in a small area ruin it for everyone: the San Jose area is classic: about 10 years ago there was a farmers market every 6 miles (or so it seemed) so in the end NONE of them was worth attending! I think the success of the San Francisco markets is partly because it's so difficult to start up new markets there. Ferry Plaza is still a great market and several of the farmers/producers there de
  11. Purple and Orange cauliflowers are fairly common at farmers market here in the SF Bay area of California. This variety is called 'graffiti', and another BRIGHT orange one is called 'cheddar'
  12. chardgirl

    Fennel

    Fennel Fronds: I like to lay lots of them in a baking pan and set a piece of fish for baking on top. cg
  13. Spinach, Baby Greens! It's in the processing folks. Mr. Chardgirl has been farming for 3 decades, at least one of them in the earlier days of the spring mix/baby greens time. He just tonight wrote an article for our newsletters about it: Spinach Opinions from a CA organic farmer cg
  14. We are farmers and may or may not be salt of the earth. We don't haggle. We try to set fair prices and our regular customers never ever ask for discounts. The few that show up at the end of the day asking for discounts? My husband and I call that "head lice hour" and try to clean the tables up as quickly as possible so we don't have to shoo the head lice along. I know that some of those folks are from other countries where haggling accepted, but if I show respect for their customs (not just haggling, I don't haggle when I'm abroad, maybe I'm too protestant too!) when I visit their countries w
  15. chardgirl

    Making Cheese

    Thanks to all for bringing this thread back, I never did post. I've mostly enjoyed the website that's in a nearby above post from the professor: The Professors Cheese Page I get raw milk from some local folks: I have a 'share' in their cow and pay them in advance so they won't be busted. No one in my family is immune suppressed and I trust where the milk comes from so... I'm fine with it. We pay $8/gallon, and we have to supply our own jars (1/2 gallon mason jars) and go to their farm to get the milk. We've been loving the cheese that I've been making: the closest it comes to is something li
  16. A regular white cauliflower if exposed to the sun while growing will naturally get some purple and orange and look somewhat like a black eye: not appealing! For white cauliflowers growers sometimes tie the leaves off with a rubber band. They are blanched with the leaves. Purple and Orange cauliflower varieties have been selected to be just orange and just purple and gardeners and farmers can purchase seeds for them. They are modern varieties: They are hybrids (not genetically modified, just hybrids). The purple variety that we grow is 'Grafitti' and the orange is 'Cheddar.' I think they both
  17. We grew Danish Carrot Beets for 2 years and loved them: but they were a hard sell even to the chefs because they were "too different", so I think Andy gave up. A photo (They are called 'Carrot' beets because of their shape.) ps Hello to Andrea! cg
  18. While we wait for Kristin to queue up for the computer she's sharing (or maybe she's getting a good night's sleep!) I'm going to guess that the containers are a gopher proofing. cg
  19. Here's a report from a farmers market customer: beets roasted with just olive oil, S & P: red ones were more dense, earthier taste pink ones were sweeter; offered a better contrast with the salt We are also growing the gold beets and some new-to-us white beets: they are both slightly mellower in flavor than the red. I continue to enjoy the red beets because I LOVE the deep red color, and they all 4 taste like BEETS to me: but the (many) chefs we sell to go mostly for the gold beets, with the red and chioggia (what you call Candy Stripe) are close seconds. cg three types of beets: gold, re
  20. I'm thrilled you're blogging, even if it means I won't get *quite* as much done as I should this week! I love your way with words. I've endured 2 Chuck ee Cheese-y meals so far in my 11 years of parenting... There's only one other pizza I've tried that was worse: Little Caeser's. YUK. How did your children like it? I'd guess your son was thrilled, and the photos show that: but how about your daughters? My kids find it over stimulating, especially by 11 year old. This from the boy who can watch 4 hours straight of Cardcaptor Sakura if left unmolested by the pesky parents. I will patiently wai
  21. Phlawless: What a great blog subject! I'm going to lurk this week! Jessica Prentice is a friend of mine: she's a locavore, you and others might also be interested in their website, there are some great tips, and I find it interesting to read what folks post as their 'challenges' and 'exemptions'. chardgirl
  22. chardgirl

    Popcorn at home

    We pop popcorn on the stove in a pan with a wooden handle; I just found this link on google: a photo of the popcorn maker Also about actually making the popcorn: the oil type is important. I was usuing safflower or corn oil with success: olive and walnut are not successful in my house. toppings: Mr. Chardgirl prefers plain salt; I like nutritional yeast; our son likes gomaiso (sp?) and I like that too sometimes, and our daughter likes cheese powder and or yeast. I'd like to hear what other chowhounders do to their popcorn! cg
  23. I've no idea because I'm three generations away from Minnesota and Illinois. Yes, hopelessly a Californian, but I can't help it. I just enjoy our natural beauty. I would ask farmers at your local market (when they open) or your local extension agent or any enthusiastic gardeners... Or ask at Johnny's seeds, they're full of that kind of information... cg
  24. chardgirl

    Making Cheese

    Yes, I promise to post about our experiences. I've already looked at the webpage that Rooftop1000 recommended and plan on trying that this week with the (human) kids. We're hoping to bite the bullet and start milking a couple of our milk goats, with neighbors promising to fill in when we want to leave for the day! I've also ordered two cheese making books from our local library, then I'll decide which one to buy. I also found your (Kristin) posting on paneer, but I know NOTHING about Indian food except how to eat it when it's served to me. I'm looking foward to making the cheese! stay tuned
  25. there are many varieties of the alpines, the ones Mr. Chardgirl found in the woods were in Big Sur, CA, USA. an article Mr. CG wrote at this time two years ago that applies just as much today, and I believe to this topic: strawberry/methyl article cg
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