December 28th, 2012
My guest today was Peter Burke, an avid gardener and author of the new book, Indoor Gardening, Seed to Salad in Seven Days.
Peter has been teaching gardening classes in Vermont, for the past 7 years, and decided to write this book, to share his passion and excitement about how easy it is to grow greens indoors all winter long. As a service to his students, he started the website, thedailygardener.com, to make it easy for people to order top quality, organic seeds, which have a high germination rate, and excellent flavor. The foolproof method which he shares with us, is something one can easily adapt and bring into classrooms or workshops with children and young adults, in schools, libraries or at home.
Quick Seafood Chowder
2 Tablespoons Olive Oil
2 cups organic onion, chopped
1 cup organic carrots, chopped
2 org. potatoes, cut into bite size cubes
3 stalks org. celery, chopped
1 organic pepper, chopped
2 cups organic broccoli florettes
1 cup organic frozen corn
2 Tbs. chopped garlic
1 32 oz. jar organic tomato sauce
5 cups boiling water
3 Tbs. parsley
1 Tbs. cilantro, chopped
1 Tbs. dill, chopped
2 teaspoons salt
fresh pepper, to taste
½ teaspoon red pepper flakes
1 can chopped clams
1 lb mixed seafood (I use the Trader Joe’s frozen Seafood Blend)
In a large pot, cover bottom with the olive oil. Sauté onions over med heat until translucent. Add carrots and potatoes and cook for another 5 minutes. Add garlic, celery and peppers, and continue to stir and cook for a few more minutes. Add a touch of boiling water if vegetables are sticking. Add the tomato sauce, water, herbs, salt and pepper, and red pepper flakes. Add the corn, and simmer for 10 minutes. Adjust the spices and salt and pepper for your taste, before adding the seafood, clams and broccoli. Continue cooking for another 10 minutes and serve immediately. Garnish with parsley or cilantro.
December 20th, 2012
My guest this week on the Progressive Radio Network is Travis Slagle, the Horticultural Therapy Director for Pacific Quest, an outdoor therapy program on the Big Island in Hawaii. I first heard of Travis from a friend who sent their daughter to Pacific Quest. She kept referring to him as the “Garden Guru,” which is the endearing name he has been given by the kids that go there. He is a master gardener, and life coach, and has been working with “at risk teens” for over 10 years in wilderness, residential and horticultural programs. I know he was an inspiration to my friends daughter, and I hope you can join us and hear some of the wonderful success stories he has to share.
December 13th, 2012
Danielle Nierenberg is co-founder of FoodTank: The Food Think Tank. She is an expert on sustainable agriculture and food issues. She recently spent two years traveling to more than 35 countries across sub-Saharan Africa and Asia looking at environmentally sustainable ways of alleviating hunger and poverty. Her knowledge of global agriculture issues has been cited widely in more than 3,000 major publications including The New York Times, USA Today, the International Herald Tribune, The Washington Post, BBC, the Guardian(UK), the Mail and Guardian (South Africa), the East African (Kenya), TIME magazine, Reuters, Agence France Presse, Voice of America, the Times of India, and other major publications. Danielle worked for two years as a Peace Corps volunteer in the Dominican Republic and also currently serves as the food security advisor for Citizen Effect (an NGO focused on sustainable development projects worldwide). She holds an M.S. in Agriculture, Food, and Environment from Tufts University and a B.A. in Environmental Policy from Monmouth College.
Roasted Butternut Squash Curry Soup
3 Butternut Squash, cut in half, seeds removed
1 Tbs minced garlic
3 Tbs minced ginger
2 t. salt
1 can coconut milk
2 t. cardamon
3 t. cumin
1 t. curry powder
Juice of 2 limes
1 Onion, chopped
4 carrots, chopped
2 potatoes, cut into chuncks
¼ cup maple syrup (optional)
water Parsley or cilantro (optional)
2 t. Balti powder, (an Indian mixture available thru Penzey’s)
Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add enough water to cover the squash by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired. Adjust spices and salt to taste. Garnish with parsley or cilantro.
Sweet Potato Latkes
½ cup Besan (chick pea flour) or other gluten free flour
¼ t. baking soda
5 Tbs cold water
1 small onion, cut into slivers
1 potato, grated and water squeezed out
1 sweet potato, grated
1 carrot, grated
1 t. salt
1 t. chopped parsley (optional)
Oil for frying
In large bowl, make a batter with the chick pea flour, baking soda and water. Then add the rest of the ingredients. Drop by spoonfuls into deep fryer or skillet with hot oil. When brown, remove and drain. (I usually try one first, to adjust spices to taste.)
This recipe also does well with baking.
Line baking sheet with parchment paper. Spray with oil. Drop spoonfuls of potato mixture onto sheet 2 inches apart. Bake at 450° for 10 minutes. Turn over and bake for 5 more minutes or until golden brown.
December 6th, 2012
Kim O’Donnel – Author: Canning Across America, The Meat Lover’s Meatless Cookbook and The Meat Lover's Meatless Celebrations
For more than a decade, journalist and chef Kim O'Donnel has dispensed cooking advice at numerous publications, including The Washington Post, Culinate and USA Today. Her first book, The Meat Lover's Meatless Cookbook, was published in 2010. The Meat Lover's Meatless Celebrations was just released in October.
Kim is a graduate of the Institute of Culinary Education and The University of Pennsylvania, she is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Kim was a 2009 Duncan Eat-Write fellow at The Writer’s Colony at Dairy Hollow in Eureka Springs, Ark. Kim is a member of the International Association for Culinary Professionals and she sits on the James Beard Journalism Awards committee.
Born and raised in the Philadelphia area, Kim presently lives in Seattle, where she’s lucky to have egrets and seals for neighbors. She is married to political junkie and journalist Russ Walker.
Kim eats meat, just not as much as she used to. That’s her story, and she’s sticking to it.
Tuscan Pasta with White Beans
1 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice)
1 bunch rainbow chard, chopped
1 bunch broccoli, cut into bite sized florets
2 shallots, peeled, sliced and separated into ringlets
1 can Cannellini beans, drained
1 bunch sage, chopped
1 t. oregano
1 onion, chopped (optional)
2 Tbs + 1 teaspoon chopped garlic
5 whole garlic cloves
2 cups cherry tomatoes, sliced in half
1/3 cup white wine
¼ cup fresh Italian parsley, chopped
Salt and pepper to taste
Red pepper flakes (optional)
Cook pasta according to directions, al dente.
Meanwhile, cover bottom of large wok with olive oil. Add broccoli and swiss chard with 1 tablespoon chopped garlic. Cook for 5 minutes. Add white wine and cook for 2 more minutes. Remove greens from wok. Add more oil to bottom of wok. Add onions and whole garlic cloves. When translucent, add beans along with 1 tablespoon of chopped garlic and half of the chopped sage. Cook for 3 more minutes. Remove from wok and add to greens. Add more olive oil to wok and add cherry tomatoes and 1 teaspoon chopped garlic. After a few minutes, return all vegetables to wok. Add 1 teaspoon oregano and salt and pepper to taste. Toss vegetables together to allow flavors to mix. Add Red Pepper flakes, if desired.
In separate small saucepan, fry shallot rings to a golden brown. Remove with slotted spoon and place on paper towel to absorb oil. Then fry remaining sage leaves until crisp. Remove with slotted spoon and place on paper towel to absorb oil.
Add pasta to the wok and toss. Place on platter. Garnish with crispy shallots and sage. Serve immediately.