A Journey to Raw Milk…
- At June 25, 2010
- By Molly Chester
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Those who know and use raw diary products might find this post a bit of a snooze. But if you are like I was, you won’t even necessarily know that standard grocery store milk has been heated, sometimes several times, to a point that virtually renders the benefits of the milk useless. The heat kills enzymes that actually help digest the dairy. Plus, techniques used to prevent the milk from separating while on the shelf alter the delicate properties of the milk, making it more allergenic, at least to my body and possibly yours.
Finding my own carrot.
- At June 18, 2010
- By Molly Chester
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I must first apologize for the abundance of spaghetti squash recipes in mid-June. You have my word that this is the last for a great while, and I will be moving on to blueberries or something equally seasonal. However in my defense, winter squash are kinda tricky. They store so well that they nearly last all year. But, it simply wasn’t fair of me to post a Summertime banner that screams for cookouts, fizzy drinks and fruit salads, only to slip in another winter squash recipe. So… hug!
A rather self-confident vegetable.
- At June 10, 2010
- By Molly Chester
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Farm to Table recipe #2 – I’m humming along! Possibly obviously, this recipe is heading for the Carrot Episode. Having entered the kitchen with a clear mental picture and a sketched out recipe, I focused on mom’s old Vanilla Cornstarch Pudding recipe with the addition of a light creamy orange hue, imparted by fresh-squeezed carrot juice, maybe a few toasted almond slices on top. My milk would be raw and rich maple crystals would replace the dreaded white sugar. Lastly, I switched the namesake cornstarch to arrowroot, mainly for nutritional reasons. Cornstarch, always a refined product, is rather void of minerals, whereas arrowroot, naturally unrefined, is a starch obtained from the root of a tropical plant that is chock full of calcium, plus rich minerals of the sea. In addition, arrowroot digests well and actually soothes the stomach, whereas, corn allergies run rampant these days.
I loved them. I kissed them.
- At June 2, 2010
- By Molly Chester
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Let the Farm to Table recipe testing begin! No, the show has not sold (yet!) Yes, there is swirling interest (yea!) So in preparation, I’ve decided to incorporate a few Farm to Table recipes into my weekly cookbook testing. It’s time. I’m ready. I can’t wait to do this show.
As you may or may not know, each episode of Farm to Table will revolve around one seasonal item. All three recipes in the cooking segment will feature, say Blueberries, in order to mimic the cyclical nature of a farm. Ask any farmer about Zucchini season, and they’ll tell you that “the only time you have to lock your doors in rural America is Zucchini season because a farming neighbor will kindly fill your car with them.” They’re abundant little critters. The cooking segment will feel rather “Iron Chef America“, think “nature’s secret ingredient.” We will have just gotten back from the farm, arms filled with a seasonal crop, say the freshest, juiciest Cantaloupe ever. And, we’re not gonna let that beautiful life go to waste. I want my farmers to watch this show and think, “well done, Molly.” I gotta make ’em proud.