mmmm...pumpkin mini-loaves

At this time of year, it sort of is slim pickings at the farmer's market, and squash is one of the veggies that is plentiful and provides good variety. I have to admit, too, that I am really taken by the forms of all of the squash - these loaves came from a buttercup squash, which is a deep green, with peanut scars, and a bright orange end - they are little works of art from nature. Also, I like that it can be both sweet or savory, and love adding the color to my meal.

This recipe is based on Bittman's Pumpkin Bread recipe, and is absolutely delicious and comforting on these cold end of winter days.
I chose to go the mini route, since it bakes more quickly and results in 4 small (but substantial) loaves. This is also a great size for sharing (which I like to do). This bread is great plain , or with some jam and tea at the end of the day, but I also enjoy it toasted with butter for breakfast.
I go kind of wild sometimes an add chocolate chips to the recipe to make it really a dessert (with some vanilla ice cream- yum!).

Pumpkin mini loaves:
2c a-p flour
1/2c ww flour
1/2c cornmeal
1/2 t salt
1Tbaking powder
1t ground cinnamon
1/2t ground ginger
1 pinch ground cloves and nutmeg
3/4c raw granulated sugar
2 eggs
1/4 c melted butter
1 1/4c milk
1c cooked mashed pumpkin (just roast a whole squash for about an hour)

Preheat oven to 350 degrees F, and grease 4 mini loaf pans.
Combine all dry ingredients.
Beat eggs with butter and milk.
Mix egg mixture, along with the pumpkin, into the dry ingredients just until it comes together (do not over mix!).
Divide equally into the prepared loaf pans.
Bake for about 30-35 minutes (test with a toothpick, it will come out dry when done).
Cool on a wire rack for about 10 minutes.

NYT article: Is it the Ducks or the Suburbs?

This article describes the pressure some free range duck farmers in Long Island are experience regarding complaints of water contamination downstream from their farms. Interestingly, as an aside in the article, the reporter mentions the potential for this contamination to be coming from suburban cesspools that overflow into the river as well. I can't imagine that these communities will put up the money to update their sewage system, so lets just watch them ruin yet another valuable asset (the sustainable family farm) until they "figure" what they really have to do to solve the problem of contaminated water (can we say urban planning!).
Read the full article here.

"The Meaning of Food"

This is a three part series from PBS, hosted by Marcus Samuelson, a celebrity chef here in NYC. This is an intriguing, ethnographic exploration of culture, life and family with food at the center. Many cultures and traditions are explored in the US, and I found this program both insightful and inspiring. It really shows the importance of food in the process of meaning making, community building and identity formation. Check it out if you get the chance!

"The Real Dirt on Farmer John"

This film is an inspiring, almost roller coaster ride of the story of John Peterson's family farm, and the struggle to keep it. This northern Illinois farm has been in John's family for generations, and it seems as though it would be his destiny to continue farming this land. However, with several family losses, and the economic difficulties faced by many family farmers throughout the US, this destiny was seriously called into question. John's struggles, both personal, and economic are amazingly narrated by himself, and the use of personal archival footage make this a beautiful film that shows the importance of perseverance and community. Check it out if it comes to your area! (see the link in Food in Films in the sidebar).

NYT article: You said it Mark!

I'm really glad that Bittman has commented on the phenomenon of cook books which show parents how to hide "healthy foods" in "desirable foods" in the effort to get their kids to eat well. What is this suppose to teach kids? How will this shape kids' long term attitudes towards foods? What does this say about contemporary parenting?
I have been a community chef for Just Food for a couple of years now, and I think its amazing how excited kids get about fruits and veggies if you make it fun and exciting. Why resort to smoke and mirrors?
Check out Bittman's commentary here.

A new favorite: Oatmeal bread

It really is difficult to choose, but I think these days this is my go to bread recipe. The crust is perfect, not too tough, and the crumb is tender with the oats blending so well into the overall texture. I have to confess my favorite thing to do is eat it with some chocolate-hazelnut spread.
This recipe comes from Ken Haedrich's book "Soup Makes the Meal".

Oatmeal Hearth Loaves:
3/4 c rolled oats
1 c hot milk
3 T natural cane sugar
1 T molassses
1 1/4 c warm water
2 t active dry yeast
~5 c unbleached a-p flour
2 1/2 t salt
1/2 c vegetable oil
cornmeal for dusting
1 egg & 1 T milk for glaze
sesame seeds for garnish

Put oats in large bowl with milk, sugar and molasses; stir and set aside.
Pour 1/4 c of warm water in a small bowl and stir in yeast; set aside (at least 5 minutes).
Stir yeast mixture into oat mixture.
Stir in 3 c of flour, 1 cup at a time; and beat vigorously for about 100 strokes after the 3rd cup was added.
Cover and set aside for 10 minutes.
After 10 minutes, stir in the salt, then the oil and enough of the remaining flour to make a fairly firm, kneadable dough.
Turn dough out onto a floured work surface (you will have to keep adding flour so the dough does not stick) and knead for 10 minutes.
Put the dough into an oiled bowl (turn so dough is evenly coated with oil) cover, and set aside to rise until doubled in bulk.
Oil and dust with cornmeal a large baking sheet, and set aside.
When the dough has doubled, punch down and turn out on floured work surface.
Knead briefly and cut in half with a bench scraper.
Knead each half of the dough into an oval shape and placed on the prepared backing sheet, and cover; let rise until doubled.
Preheat oven to 400 degrees F.
When loaves have doubled, brush with the egg glaze and sprinkle with sesame seeds.
Make a few slashes across the dough with a serrated knife.
Place dough in the oven and bake for 20 minutes.
Reduce heat to 375 degrees F, and bake until dark golden; about 20 minutes.
Cool on a wire rack.

NYT article: What is food for anyway?

Kraft foods is marketing food products that kill intestinal worms. This appears to be a new iteration in a line of "nutraceuticals" that give food the added burden of not only providing nourishment (not something I think of when I think of Kraft), but also to treat health related conditions. While these Kraft products featured in this article are not marketed for the US, it never the less makes me wonder why don't we provide the low cost drugs that treat these health conditions in the first place rather going through the process of inventing food stuffs to market, sell and profit from...oh, I guess I answered that question.
Take a look at the full article here.