An ode to kale

Kale had a moment a few years back; it was suddenly – without warning – on every restaurant menu and in every recipe. It was as though kale had just been invented. Now, of course, it’s been supplanted as the trendy vegetable du jour – first by Brussels sprouts, and now by cauliflower. (I sincerely wish I’d invented “cauliflower rice;” the mark-up on those plastic packages – just for throwing it in a food processor! – is shocking.)

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There are lots more varieties of kale than just what you see in the supermarket.

Like most Americans, I first encountered kale when I worked in the catering industry. Curly kale is so often a garnish on salad bars and buffets that we think of it more as decoration than vegetable. But its very hardiness – its ability to sit out on a buffet table for hours on end no matter the temperature, without wilting, is precisely what makes it so valuable both in the garden and in the kitchen.

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Farm update: April 15

Things are getting busy here at Quiet Farm! The weather is (mostly) conducive to working outside, and we’ve got a list of projects lined up. More trays of seedlings are potted up every day, we’re working hard on finishing the chicken house so we can bring pullets home, and plans for installing our game fence are coming together (I get to drive an excavator!).

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Run, Pony, run. But not right at us, please. It’s scary when you do that.

Temporary Pony is alive and well and running around our pasture at top speed while performing complicated dance moves. Someday soon she’ll leave for her new home, but she’s certainly provided plenty of entertainment (and no small amount of terror) during her time here.

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Farm update: February 18

Despite the snow on the ground, spring is in the air. We’re entering the freeze-thaw cycle (also known as mud season) and our quarter-mile driveway is the worse for it, but all around us, things seem to be softening and readying for growth. We’re excited for spring, friends. This winter has offered much more moisture than last year’s punishing drought, and we’re looking forward to seeing how our fields regenerate once the snows have disappeared for good.

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One of our favorite winter activities has been watching for wildlife across our land; the persistent snow has made tracks easy to see. We’ve spotted coyotes, foxes, rabbits, raccoons, ground squirrels and of course our nemesis, deer. We are trying hard to learn this land, to know what lives here now and what was here before us so we can figure out how to best live in harmony.

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Cooking with dried beans

My love for beans knows no bounds. They’re cheap, filling, easily available, simple to cook, packed with nutrition and utterly delicious. Seriously, what more could you want? There’s a good reason rice and beans are the staple food for well more than half the world’s population.

I’m on a personal mission to encourage people to cook dried beans, rather than canned. Look, I’m a big fan of having a well-stocked pantry, and if storing a couple of cans of black beans or chickpeas in yours means you’re more likely to whip up a quick soup or homemade hummus, then I’m all for it. But for sheer value and flavor, you can’t beat dried beans. They’re way cheaper, they’re not difficult to cook and they really don’t take more time – you just need to plan in advance. There are a lot of fairly strong opinions on how to cook dried beans, so if you already have a way that works well for your household, keep it. I’m here to tell you how I do it and why, but ultimately it doesn’t matter to me how you prepare your dried beans, just that you do.

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Apparently we have quite a few different dried beans in our pantry.

Spoiler alert (and controversial bean-cooking tip alert, too): I cook all of my beans the exact same way, in a slow cooker (also commonly known as a Crock-Pot). And I no longer soak the beans in advance. Plus, I salt them at the beginning. That’s right, friends: I don’t soak my beans. And I salt before they’ve started cooking. I have spent years and years cooking dried beans, and I’ve tried every method: simmering on the stove, pressure cooker and on and on, and I’m personally convinced that the slow cooker, with its incredibly gentle simmer and moist, low-heat environment, is perfect for beans. And I get to skip the soaking step, too. (I don’t have an InstaPot, and I’m not going to buy one, but if you have it and you like it, then use it for beans.)

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Farm update: January 14

We’re striding into 2019 full of vigor, purpose and excitement. We’ve erased and rewritten our Quiet Farm project whiteboard – it has three columns, Now, Soon and Later – and although we’re totally overwhelmed by the sheer number of tasks, we’re looking forward to an incredible year. First on the list is to finish our home renovations, then to build out our commercial kitchen so we have an amazing space ready for classes and workshops and events. Over the course of the year we’ll continue to share everything we’re up to here on Quiet Farm, and we’re so glad to have you along for the journey!

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Late last year I made my first batch of fire cider, a legendary homeopathic folk remedy popularized by the herbalist Rosemary Gladstar. Recipes vary, of course, but most include raw onion, garlic, horseradish, ginger, lemon, chiles, apple cider vinegar and honey for sweetening. I also included lots of turmeric, a powerful anti-inflammatory, plus extra citrus for the vitamin C boost. I usually take a shot each morning and follow it with lots of water; this brew is intense and can definitely upset sensitive tummies! But I believe firmly in supporting our immune systems with good food and potions like this and ideally not getting sick at all. (Oh, and wash your hands with hot, soapy water. All the time. Regular handwashing is the single most powerful weapon we have against colds and flu.)

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Farm update: December 17

Hello! How are you? We’ve still got quite a lot of snow sticking around, but it’s been dry for a week and we’d love to have more moisture. We attended the annual meeting of our ditch company recently, and all of the stoic old-time farmers seemed quite thrilled at the snowpack thus far this year. It’s a big change for the better from last year, to be certain, and we hope the pattern continues.

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The peach orchard across the road.

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One of the most delicious items we received in our CSA was heirloom cornmeal, ground from Painted Mountain corn. We take corn so much for granted in this country – as Michael Pollan says, we’re “the United States of Corn” – and sometimes we forget how much of humanity has been nourished on this incredible grain. Growing heirloom corn for eating fresh and for grinding is just one way we can recapture some of the food sovereignty that we’ve lost. I made fabulous hot pepper cornbread and plan on making cheesy polenta this week.

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How to make granola

Let’s be honest, there isn’t a whole lot new to say about granola. It’s not as though I’ve come up with some shockingly revolutionary way to make it, or some secret superfood ingredient that makes all granola healthy. Instead, I’m here to explain my simple three-question decision-making process for making something instead of buying it. It definitely applies to granola, and hopefully, you’ll apply this theorem to your own cooking and baking.

The three questions are as follows, and can be applied to pretty much any food or drink item, in my extensive experience:

  • Can I make it cheaper?
  • Can I make it healthier?
  • Can I make it taste better?

Certain items, like bread or jerky or hummus or jam or yogurt, are an automatic yes, at least for us. Others, like kombucha or crackers, might get two of three (cheaper and healthier), especially if there are specific storebought products you really like. And then there are the tricky ones, the ones that take years to master, the ones even I don’t tackle. This list is intensely personal, but for me it includes high-level precision fermentation: most ripened and aged cheeses, plus beer, wine and liquor. Yes, I could theoretically make any of these, but other people are doing it better, and I’d rather devote my kitchen experimentation time to other things. I’m happy to leave these to the professionals.

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Farm update: December 3

And somehow, it’s December. It’s quiet here at Quiet Farm, and we have no complaints. We’re deep in the trenches of our home renovation – sometimes, it seems that painting is all we do – and we’re hoping to unveil some amazing new floors and a wicked cool bookshelf sometime soon. But for the moment we’ve got our heads down, our music cranked, our soups simmering and we’re gunning hard for an entirely livable house – with furniture, even! – by the end of 2018. Will we make it? Stay tuned!

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We got our first real snow here at the farm, and it was lovely. Everything seemed to snuggle under a crisp white blanket – and we don’t even have to shovel here! (Take that, City of Arvada!) Later in the season we may well question our lack of a snowplow when trying to get out of our quarter-mile driveway, but for the moment we’ll stay cozy and warm indoors.

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Two free classes!

Thank you all so much for your kind words and your good wishes about our purchase of Quiet Farm. We have a ton of work ahead of us but are exhilarated by the challenge.

And in other news, if you’re in the Denver area I’m thrilled to announce that I’ll be teaching two cooking classes at Broomfield Public Library this fall! Both classes are free and open to the public, but you must register in advance due to space limitations. Please see registration details below.

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Just some of the local produce awaiting the canning pot.

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Yes, you can!

First up, I’m teaching all about canning & preserving on Wednesday, September 26 from 6:30-7:30PM. Learn more and register here, or call 720.887.2350!

Savoring summer’s freshest fruits, vegetables and herbs well into the cold weather is easy with a little canning and preserving knowledge – and preserving is a lot less intimidating than you think. There is nothing like opening a jar of fresh, sunny peaches or rich, flavorful tomato sauce in the middle of cold, dark January! Join Chef Elizabeth Buckingham for this fun class where you’ll learn the basics of preserving, including water bath canning, freezing, pickling and dehydrating. We’ll taste lots of delicious jams, chutneys, salsas, pickles and more, and you’ll leave class ready to preserve your own seasonal bounty. Recipe handouts and generous food samples served! (Please note that class is lecture and demonstration – not hands-on – and is geared towards guests twelve years of age and older.)

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What will you be for Halloween? I plan to be deeply angry about our compromised food system. Or a Killer Bear. Not sure yet.

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Mmm…plastic food in plastic packages.

And in October, we’ll talk spooky Halloween treats! Come see me on Wednesday, October 24, again from 6:30-7:30PM. More info and registration here, or call 720.887.2350!

Interested in upping your Halloween treat game this year? Join Chef Elizabeth Buckingham for this fun class where you’ll taste a variety of new Halloween treats. We’ll talk sweet and savory, snacks and beverages, and you’ll leave with plenty of great ideas for all of your spookiest Halloween gatherings. Recipe handouts and generous food samples served! (Please note that class is lecture and demonstration – not hands-on – and is geared towards guests twelve years of age and older.) 

I’d love to see you at one of these classes this fall! Thanks to Broomfield Public Library for hosting my classes, and please support your local library system no matter where you live.

Restless book club

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This should be a gorgeous shot of the San Juan Mountains; unfortunately they are completely obscured by smoke.

A heaviness sits over our Western Slope mesa right now. For two weeks we’ve seen evidence of numerous wildfires nearby plus California, too; the normally clean, crisp air is thick with a sickly haze and it smells as though you’re standing in the middle of a campfire. Our pure blue sky hasn’t been seen in some time, and you can almost taste the ash on your tongue. The rains are infrequent, but when they do come – even when they disrupt an annual town potluck – they seem to wash the smoke away, and people rejoice. It feels charred, dry and desperate here, and we’ll be the first to admit that we’re getting restless. We’re mired in an enforced and extended waiting period on the farm we’re trying to purchase, so while there have been plenty of farm visits, long, hilly bike rides, hiking in Grand Mesa National Forest, fruit picking and hours of tennis, there is also a lot of escapist reading going on these days.

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