food stuffs

I’ve got a bunch of food-related notes here on the plywood and cinderblock desk in front of me, so I thought that I’d just tie them all up together in a big banana leaf, steam them for a while, and see what comes of it.

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14 Comments

  1. egpenet
    Posted April 30, 2008 at 11:27 pm | Permalink

    #1 – Those asparagus roots are probably still working their way through the soil. Some plants take a whole season to come back.

    #2 – Hopefully, the Frog Island Community Garden folks will see this blog and go for those FFF grants.

    #3 – We all want to know what your allergies are. We’ll share ours, if you share yours. OK. I’m allergic to sulfa drugs, milk products of all kinds and have bad reactions to balsamic vinegar. OK. Your turn.

  2. Posted May 1, 2008 at 1:06 am | Permalink

    Aww.. thanks Mark. It was a pleasure to meet you in person and I, too greatly enjoyed our talk. Unfortunately, I have to let the cat out of the bag and tell all your readers that Clementine is actually a very short middle aged man that just pretends to be Mark’s child. (It’s kinds of sad, but he is pretty cute.)

  3. KP
    Posted May 1, 2008 at 7:57 am | Permalink

    We bought 2 year old asparagus potted plants from http://www.ediblelandscaping.com/ last spring and we able to harvest this year. The general rule for asparagus is–year one take none, year two take a few, year three lots for me. Just keep watering your plants. It’s been a dry spring. If they haven’t grown anything by summer try again.
    Yay asparagus!

  4. Tommy
    Posted May 1, 2008 at 9:39 am | Permalink

    Just read the book “In Defense of Food”. Simple advice – Eat food, not too much, mostly plants – that can go a long way toward personal health. Great book that sadly points out the negative effects of Western diet, culture, consumerism, and the corporate quest for the almighty dollar.

    Also – here’s a link (with video) for a great homemade bread recipe. 4 ingredients , takes five minutes to prep. Haven’t bought in months and have adapted to both rye and wheat.

    http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin

  5. Posted May 1, 2008 at 12:40 pm | Permalink

    Asparagus love sandy soil – we dug a 1 foot deep hole, put a 6 inch layer of sand down, then the roots, then 4 inches of sand, then several inches of soil.

    They sprung right up the next year (they’re best planted in the fall, IIRC) and we’ve been enjoying them every since.

    Diane Rehm had a good show on “In Defense of Food” , might want to look it up. It was very interesting.

    -Adam

  6. Jennyfurann
    Posted May 1, 2008 at 7:14 pm | Permalink

    Here’s a link to a document that the MSU cooperative extension service has posted on growing asparagus.
    http://portal.msue.msu.edu/objects/content_revision/download.cfm/revision_id.135674/workspace_id.-30/Asparagus%20in%20the%20Home%20Garden.doc/

  7. Brackache
    Posted May 1, 2008 at 8:05 pm | Permalink

    According to a skin test I had as a kid, I’m allergic to nuts. Except that it’s total bullshit and I’m not. I’d do some research about the reliability of the particular type of tests they did on you in determining food allergies. The skin test for food allergies has been recently regarded as dubious, seeing as how the eating food is slightly different than stabbing yourself with food. Turns out I’m also allergic to sharp pieces of wood.

  8. ypsi oneworlder
    Posted May 1, 2008 at 8:06 pm | Permalink

    Hey Mark, no help on the asparagus, but thought you might enjoy another blog that gives a lot of fun info on local food, and that isn’t linked to very often. I love it, and suspect you’ll enjoy it too.

    http://www.thefarmersmarketer.com/

    Also, a small, odd collection of folks meet as “sustainable michigan peak oil” monthly — not all locals like sustainable ypsi, but still good people ; ) and this coming Monday they will be viewing “The Power of Community” — you know, the one about Cuba and food production after embargo. Its very uplifting/empowering and is being shown in an Ypsi home where anyone from this blog is welcome (as long as they mention MM’s blog sent them ; )

    If anyone is interested in that group – here’s the link: http://oilawareness.meetup.com/285/calendar/7789482/

  9. egpenet
    Posted May 2, 2008 at 12:09 am | Permalink

    Two recent FOYF visioning sessions made it abundantly clear that a cornerstone of the re-opened Ypsilanti Freighthouse will be food, growing food, eating good food, food prep and food storage, nutrition, avoiding obesity, using food to help manage chronic disease, using good food to avoid disease when possible, fun with food … and more.

    The FOYF reaffirmed its commitment to its Farmer-vendors, local community gardens, urban farming and backyard 4x4s, our co-op, featuring locally produced food in our local eateries … and everything else related to “good taste”.

    Join the FOYF and friends at Frenchie’s. We’re expecting big things in May … fingers and toes are crossed.

  10. Lisele
    Posted May 2, 2008 at 12:27 pm | Permalink

    The ground breaking for the Growing Hope center was GREAT. Lots of people there. I wish they’d get the raised bed kits ready & available. I want one!!!

  11. Ol' E Cross
    Posted May 2, 2008 at 10:20 pm | Permalink

    When I last worked in food service, I remember the German head-chef telling me some uncomfortable joke about the German maids sitting on the asparagus beds in spring. I don’t remember exactly how the joke went, but I think you need maids to sit on your asparagus beds, in spring.

    Besides the traditional chef’s cap and coat, the German chef always wore printed pajama bottoms to work, with, from the bounce in his step, I gathered, nothing underneath.

    Hope that helps.

  12. egpenet
    Posted May 2, 2008 at 11:07 pm | Permalink

    … with orange rubber clogs? Red hair? That was Mario Batelli putting you on.

  13. Posted May 5, 2008 at 6:29 pm | Permalink

    I had heard of that no knead bread recipe and after seeing Tommy’s comment I finally tried it. If you’re at all into bread and baking you’ve got to try this! Probably the best crust and texture of any homemade bread I have ever made and I have made plenty.

  14. mark
    Posted May 7, 2008 at 9:55 pm | Permalink

    Concentrate has an interesting piece on Zingerman’s Roadhouse chef, Alex Young, and his desire to one day grow most of what’s served at the restaurant close-by, on the Zingerman’s farm.

    And I’m happy to report that Linette and Clementine got me more asparagus roots yesterday at the downtown Ypsi farmers market. I can’t wait to put them in the ground.

    And you’re right about that bread, Kirk. It’s fantastic.

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