Sasha & Digweed

The crackcrew was well-represented at the show by Mikey, Jess, Justin (who gets the I'm-old-and-leaving-REALLY-EARLY award), Brian, ChrisLe, Leah and L (who was imported especially for the occasion). I also ran into a blast from the past (always interesting), was totally impressed with the light show, and realized that I had not been to the TLA since a Violent Femmes show in like, 1994.

And listen, I know everyone everywhere should already know this, but on occasion a reiteration is in order:

L + M = awesome

We danced our totally sober asses off for nearly five hours, and were among the last to leave.

God damn... why exactly did we stop doing this every weekend?

Hezbollah Tofu!

How fun is this?!

MLK <3

Nonviolence is the answer to the crucial political and moral questions of our time; the need for mankind to overcome oppression and violence without resorting to oppression and violence. Mankind must evolve for all human conflict a method which rejects revenge, aggression, and retaliation. The foundation of such a method is love.

Photo via AfricaWithin.com.

I got an email from a friend today, in remembrance of Martin Luther King, Jr.:

Forty years ago today, Martin Luther King Junior was assassinated. I remember growing up and wondering what the world would have been like if he hadn't been. He would have turned 79 years old this year. In remembering him, I want to share with you one of my favorite quotes of his: "Those who are not looking for happiness are the most likely to find it, because those who are seeking forget the surest way to be happy is to seek happiness for others."

Amen, sister. Here's to happiness :)

Hoarding

Last winter and early spring, after my first year with a CSA, I determined that my goal for the upcoming growing season was to put a concentrated effort into food preservation. I felt a little overwhelmed by the amount of food we were given at each pickup, and having absolutely no previous knowledge of canning, freezing and drying food, each week was a kind of trial by fire with researching, buying freezer bags, trying to remember what needed to be blanched, what should be shredded, what couldn't be jarred, etc. That, on top of my eyes being larger than my family's collective bellies (sure, we can eat two pounds of greens, sixteen tomatoes a bunch of basil and a twelve summer squash in six days!), meant that a little bit too much of our bounty ended up as compost fodder.

I had tried my hand at canning a jar of tomatoes the previous summer, mostly as an experiment, but it was enough to instill confidence that I could do it on a larger scale. I also knew from previous experience, that during the height of growing season, when I'd be bringing home gobs and gobs of veggies from Blooming Glen on top of harvesting our own garden, I needed to leave my pickup day open. Taking a couple hours on that day to sort through the produce, make a decision as to what I'd be likely to use before the next week and immediately preserving the rest was something that I'd have to commit to, as well.

Overall, I'd say I did pretty well. I had several canning days at my dads, during which we canned straight-up-'maters, spaghetti sauce, salsa and applesauce. I committed to memory what veggies didn't need blanching and would therefore be the quickest to get into the freezer. I I learned how to dry herbs. I stocked up on freezer bags and even received a FoodSaver as an early birthday gift, making preservation that much easier.

Yes, last season, I was a produce-preserving queen. How I loved stacking jars of tomatoes and applesauce on the cellar shelves, lining them up like little soldiers, their brass rings gleaming like a sergeant's stars. Putting onions and potatoes to bed, covered with cloth and tucked into a quiet corner. I'll even admit to "checking in" my preserved veggies and fruit, opening the freezer door simply to admire the piles of vacuum-packed bags, each filled with bright green broccoli, vibrant red peppers and glowing orange butternut squash. As one might imagine, this attachment to preserved food has a predictable downside: I don't actually want to use anything.

I realize this is a problem, especially now, on the cusp of a new CSA and garden season. I've begun to force myself to plan meals around the food we have stocked. Most recently, I added some spicy vegan sausage to a sauce made with the tomatoes, thyme, basil, onions and peppers pictured above, and served it with rice. The meal was fresh and fabulous -- a fact that I'm hoping to parlay into more using of the preserved food in my house. Fingers crossed!

> Cross-posted at www.farmtophilly.com.

Sweetness!

Hello mikaela danielle!

Your Quit Date is: Wednesday, November 28, 2007 at 12:00:00 PM
Time Smoke-Free: 118 days, 16 hours, 59 minutes and 21 seconds
Cigarettes NOT smoked: 356
Lifetime Saved: 2 days, 17 hours
Money Saved: $110.13

Hard to believe it was four months ago :)

Brunch for Daddy-O!

My sister and I had a birthday brunch for our dad. It was fun, stress-free (thanks to The List and Jase), colorful, yummy and filled my house with love. If only all Sundays could be so lovely :)




The details, menu list and more photos are on the flick'r album. Happy birthday, Daddy-O! <3 <3 <3

Tofu Challenge: Lemon Pepper Pasta

I think that this Lemon Pepper Baked Tofu is my favorite Fresh Tofu variety. The flavor is light and crisp with a little bite, and like all of Fresh Tofu's baked varieties, the texture is sublimely dense.

The subtleties of this lemon and pepper tofu can get lost in some dishes, so I usually eat it as simply as possible. Diced into tiny cubes, it's perfect for a lightly dressed salad, where the taste can shine. For dinner, they blend perfectly in lemon pepper pasta.

I use a pretty basic and quick recipe; the ingredients are simple and it's easy to time everything to finish up at once. That, combined with a barely one-dollar-per-serving price, this dish could easily find it's way into your weekly menu plan.

Lemon Pepper Tofu and Pasta
serves 6

1 lb. angel hair pasta
1/4 cup plus 1 tablespoon olive oil
1 1/2 lemons
1/3 cup chopped parsley
2 teaspoons plus a dash black pepper
1 teaspoon kosher salt
Lemon zest for garnish
Parsley for garnish

Cut lemon pepper tofu into 1/4" cubes. Heat tablespoon of oil in a frying pan, add tofu and sprinkle with a dash of pepper. Allow to brown over medium/high heat, tossing often. Right before removing from heat, squeeze juice of 1/2 lemon into pan, toss and cook for 30 to 60 seconds. Keep warm.

Meanwhile, bring a large pot of water to a boil. Add pasta and cook for three to five minutes, or until done; drain.

In a small bowl, combine 1/4 cup olive oil, juice of one lemon, parsley and black pepper; stir well. Toss with pasta.

Serve pasta with tofu cubes on top, garnish with parsley and lemon zest, pepper and salt to taste. Serve hot or cold.

Many lemon pepper pasta recipes call for basil rather than parsley, which I plan on trying this summer when the basil comes in from our CSA or garden. I'd also love to try this tofu over VeganYumYum's spicy lemon pepper fettuccine or with this lemon pepper cous-cous. Any non-local veggies you find in lemon pepper recipes could easily be replaced with seasonal ones. Except of course for the lemon. Maybe Nicole's Tuscarora Organic Growers Co-op will come through with some lemony citrus for us?

And now, all this light and airy lemon pepper herb talk has got me jonesing for spring something fierce. Drool!

Posted for:







> Cross-posted at www.farmtophilly.com.

Choo choo!

At the bottom of my street, there are tracks that run a freight line.

When we were little and heard the whistle, my sister and I would grab pennies, nickels and even quarters if we were desperate enough, and run down the street at top speed, hoping to place them on the tracks before the train came by. I loved the feeling of the smooth, warm, flattened metal on my fingers.

Today, I still have the urge to run down and check out the gigantic machines as the roll by. Only now, I bring my son instead of my sister.



The sound and size of these trains are truly unreal.

It's also nice to get a little graffiti fix. Of course, there are the usual throw ups, but occasionally, I'll see something that catches my eye -- a little something clever, creative, different or just really good. This time, we saw some sweet death skulls. Rawk.

When my family first moved here over 20 years ago, they ran SEPTA on these lines, too. Now the train station is a little restaurant called The Caboose Grille. At least weekly, I wish they'd bring the R5 back. What the world need now, is more public transportation, right? :)

Help?

Due to an unusual series of events, I've recently found myself in the company of three lovely credenzas. Actually, I suppose they're dressers, but I'm re-purposing them as credenzas. Specifically, I plan on re-purposing *one* of them as a credenza for the dining room in my small rowhome, but I'm not sure which one.

Ironically, this all started as a decluttering challenge at MotheringDotCommune. Yet somehow, I've managed to clutter my living space like never before.

I've set each of them up, snapped photos, asked the boyfriend and the son their opinions and considered each piece's pros and cons. And what do I have to show for all this effort? Confusion and doubt. At this point, I'm at credenza saturation.

Whine.

Update Feb. 28: Check out the opinions at Apartment Therapy!

Tofu Challenge: Baked Tofu Sandwich

Like just about everyone else I know, I was recently hit with a nasty cold. Working outside of the home and doing the mom thing while miserably sick means my kitchen (and gym!) get a break. For meals, quick and easy have been my MO, with a little bit of spice to alleviate the sinuses. I've had lots of soups and sandwiches, including this yummy creation of Fresh Tofu's baked tofu, Blooming Glen onion, spinach, roasted red peppers, homemade hot pepper spread, hummus and refried beans:


Because this tofu is already seasoned and processed, there's no reason to press, drain or marinade. Each package comes with four mini blocks, each of which I simply sliced "open" and heated in a non-oiled pan. I also grilled the bread, complet from Bakers on Broad, using a light coating of olive oil. There was no method to the rest of the ingredients -- I just scavenged the refrigerator. I'm pretty sure you already guessed that, though ;) The result was a filling and flavorful meal that, most importantly, didn't require too much strain on my foggy brain.

Although I prepare Fresh Tofu's baked tofu fairly often, this was the first time I added it to a sandwich -- something I'll definitely do again. The texture is perfectly dense, and the flavor very mild with just a hint of sesame, making it a perfect addition to just about any meal. I absolutely recommend also using it as salad topper; cut into tiny cubes and crisped in a dry frying pan, they provide a fantastic protein punch with great texture and taste. It's also great in stirfries, either sliced into strips or cubed.

Posted for:







> Cross-posted at www.farmtophilly.com.

Humpday Honeys!

1. Spray, 2. Quit smoking strategy 2, 3. Calopteryx virgo - Beautiful Demoiselle, 4. DSC_4324, 5. Old Splitty, 6. Chuck Treece FDR Lay Back, 7. Deathdog's skull, 8. blues, 9. IMG_0522, 10. Leaf box, 11. IMG_4223, 12. Garlic, 13. Rosemary Tomato Scones 3, 14. He's even got a helmet. Awesome. - IMG_4112, 15. Girl & Cow, 16. Dogwood, 17. Leaf, 18. overspill., 19. That's a good one!!, 20. brrrrr...., 21. Woman at the market Bundi, 22. Remember Sammy Jankis, 23. Big Brown Face, 24. Banana Peels and Pencil Shavings, 25. Lunch
> Created with fd's Flickr Toys.

Why vegetarian?

Reason # 4,689: www.cnn.com/2008/US/01/30/undercover.slaughter.video

As my friend Justin says, "I'm sorry, this is news to some people?"

In other cow news, this one and her little friend nearly killed me:

by KCzarzasty

Eee! :)

Humpday Honeys!

1. Life. Love., 2. Patternz Clothing Co. Workshop, 3. now I'm in trouble, 4. fdr_010508_12, 5. Desktopahh, 6. Willes room, 7. Kitchen Sink, 8. Fallen Angel, 9. Farmscape, 10. AMİK'İN IRGATLARI-XVI, 11. Shipyard Kitties, 12. Sutro, 13. woodstove cookery, 14. I am a Peaceful Protester, 15. a Red 紅衫軍, 16. Bogota Stencil Art, 17. spring, 18. the receipt project, 19. DSC00752, 20. Nick and me, 21. Bon Appetit, 22. 365 - Day 31: 4 months, 23. Smoke'em if you got 'em, 24. Peace, 25. Subway Graffiti
> Created with fd's Flickr Toys.

Home fries!

This eclectic collection of Blooming Glen Farm potatoes served fabulously as a yummy breakfast treat on a chilly weekend morning.

So often, I get a little panicky at the thought of actually using my preserved food. I'm pretty sure I get this trait from my dad. He recently admitted to buying canned tomatoes from the market. An appalling revelation due to the fact that a quick look in his pantry reveals oh, approximately four hundred quarts of garden tomatoes he jarred this summer.

I know. I don't understand it, either. I mean, I get it, I know what he's thinking -- because I'm thinking the same thing -- but, it's still completely illogical. I see Nicole mentions the guilt of using frozen veggies in a previous Farm to Philly post. That's encouraging, because surely we're not the only ones... right?

Anyway, somehow I managed to let it all go, and use some potatoes I've been hoarding from last season's CSA shares. I even broke out some frozen peppers and greens, too!

Home fries
Serves 4

3 tablespoons olive oil
1 sliced onion
2 cups julienned peppers (use your preferred combination of mild-to-spicy; bell, poblano, jalapeño, et. al.)
1 packed cup sliced or torn-up greens (kale, spinach, collards)
3 cloves chopped garlic
1 tablespoon paprika
Salt and freshly ground pepper
4 cups potatoes, cut into 1/2-inch cubes

Heat oil in a skillet over medium heat. Add onion and saute until soft. Add peppers and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

These are great sprinkled with some fresh chopped herbs right before serving, I just didn't have any on hand.

Note too, especially as we find ourselves merely days before Farm to Philly's exciting and sure-to-be-thrilling Tofu Challenge Month, that these 'taters are great served with tofu scrambler. Either side-by-side on a plate, or as companions inside a yummy breakfast burrito :)

> Cross-posted at www.farmtophilly.com.

desktopahh

I just uploaded my desktop capture for Mighty Girl's tiny project. It was wicked easy and I'm loving everyone's submissions. God, I love the internet :)

Really?

(Photo of guilty flip flops by victim, Kerry Stiles.)

http://www.snopes.com/medical/toxins/flipflop.asp

Big surprise here, right? Cheap shoes bought at Wal-Mart were poorly manufactured, resulting in chemical burns to several wearers. That's terrible for the consumers and luckily no one has lost limb or life. I think we're kind of missing the point here, though.

The real question is, do we actually think that we can buy a pair of shoes for $2.44 with no repercussions?

Really?

Please.

If I am spending less than three dollars for flip flops, I can bet someone somewhere is paying the true cost for me. It's only news in this case because consumers in the USA are suffering, not just some nameless foreign worker.

So, this woman's feet are burned, now imagine the burns the workers who manufactured the shoes must've received. And the pollutants caused by that manufacturing. And the energy used to package, ship and distribute the flip flops. All so we could save a few dollars on some plastic shoes?

And why the hell are we wearing plastic shoes to begin with? I'm pretty sure that we've all received the memo on plastic, right? The one that says plastic is not so good for oh, any living anything on the planet? Human, bird, tree, ocean or otherwise?

Do we really think that a company can turn a profit humanely and safely by designing, producing, distributing and then selling shoes for TWO FREAKING DOLLARS?

Really?

Whether or not these flip flops caused physical injury to the end user is so not the point. Even if they hadn't, the damages and costs associated with their creation, sale and disposal are the same.

Externalized cost. Embodied energy. Think before you consume, http://www.storyofstuff.com/!

Spiced blueberry pancakes

Over the holiday break, my son had a friend who, last time he was over, I promised blueberry pancakes for breakfast. The blueberries I had on hand were of the preserved Delaware Valley College grown organic sort. Lucky us!

During the spring and summer weeks, I usually make it to The Market at DelVal College once every week or two to stock up on locally-grown fruits and veggies. Although some of what I purchase on these trips supplements my CSA produce for meals, I mostly go with a mission to find foods that I will preserve. Berries and peppers are ridiculously easy to freeze, so often I'll search for them first.

Choosing foods that are easy to put up makes the weekly chore of preservation simple and fast. Of course, simple and fast means that my chances of burning out halfway through the season are lessened. I like the efficiency of this system :)


The blueberries I used for the boys' pancakes were purchased in June, on sale for $2.99 for two pints. Taking them out of the freezer, I remembered just what a fabulous idea it was to stock up on six pints of these organic, locally-grown dark blue lovelies. They were absolutely divine, literally bursting with flavor inside the piping-hot pancakes.

Spiced Blueberry Pancakes
Serves 4 (eight pancakes)

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons canola or safflower oil (plus some for pan)
1/3 cup water
1 cup plain rice or soy milk
1 teaspoon vanilla extract
2 tablespoons real maple syrup (plus some for serving)
1/2 - 3/4 cup blueberries (plus some for serving)

Mix dry ingredients together in a large bowl. Reserving the berries, add all other remaining ingredients in a separate bowl. Add to the wet mixture to the dry mixture, taking care to not overmix. Let batter sit for ten minutes. Stir in berries. Using a ladle, pour scoops of batter into a preheated, well oiled pan or skillet. When the pancakes start to bubble (about three or four minutes, depending on their size), flip and fry the other side for a minute or two. Stack pancakes and top with all natural maple syrup and whole blueberries.

In my kitchen, making pancakes is reserved for the less-scheduled and less-rushed weekend mornings. I usually double or triple the recipe however, so we can eat homemade pancakes during the next couple school/work days. You know, that way we at least have the illusion of calm and leisurely mornings. Enjoy!

> Cross-posted at www.farmtophilly.com.

Declutter: December 02 tables and 50 items

Just a quick declutter update: The tabletops have remained clear!


And, I've surpassed the goal of "selling or donating 50 items:"


This is sew sewper, dewds :)

Ice, ice baby.

Such a pretty drive to work today...


It took me an extra hour to get into the office because I couldn't stop pulling over and snapping photographs. Everything was beginning to melt so big drops of water were falling on and all around me. Hearing and feeling rain, having the sensation of rain, without actual rain was pretty wild. And made me smile fabulously :)

Fresh Tofu Scrambler

Every good vegetarian has a recipe for a tofu scramble tucked in her or his apron. It's probably one of the very first dishes a new vegetarian learns to prepare, and puts to rest any misgivings one has about not liking tofu. My first introduction was about 17 years ago in a dinner lovingly prepared by mom using a Fantastic Foods mix and served on English muffins. A meal that is now one of my all-time comfort foods.

It's one of those perfect, reliable eats - a dependable friend during meal planning. Always there for you, like lasagna or a stir fry, willing to use up any veggies you need to move out of the crisper; always a complete source of nutrition and whole foods; always willing to be brunch (with toast), dinner (in a tortilla), a snack or anything in between; and, thanks to Fresh Tofu, always ready to show of its local flavor.


One of my favorite discoveries during One Local Summer, Fresh Tofu has been supplying the east coast with organic tofu since 1984 and is distributed throughout New York, New Jersey and Pennsylvania. I purchase mine at a local natural food store (Plumsteadville Natural Foods), though Whole Foods carries it as well. It truly is a superior product, living up to its name and consistently giving great texture and taste to my favorite bean curd recipes. If the gourmet mecca that is Horizon's uses Fresh Tofu, you can safely bank on it awesomeness. Besides, anyone with a flying block of tofu for a logo has got to pretty much rock, right?

Although creating and perfecting a great tofu scramble recipe is one of those must-experience kitchen intimacies, everyone needs a place to start. Vegan cookbook author extraordinaire, Isa Chandra Moskowitz's, version is a great place to do so and provides the base for my recipe below. Her spice combination is so colorful and the flavor can't be beat. If you're not vegan or vegetarian, that shouldn't stop you from honing your scramble skills. In fact, one of my favorite versions is a cilantro-heavy one made by an omnivore friend.

Tofu Scrambler
serves 4

1 pound organic Fresh Tofu, drained and pressed well
1 tablespoon olive oil
1 medium chopped onion
1 cup mushrooms, thinly sliced
4 cloves garlic, minced
1 cup chopped kale (or other dark, leafy green)
1/2 cup chopped peppers, carrots, and/or any other veggie in the fridge
1/4 cup nutritional yeast
hot sauce to taste

spice blend:
3 teaspoons cumin
1 1/2 teaspoon thyme
2 teaspoon paprika
1 teaspoon tumeric
1 teaspoon salt

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Crumble in tofu and mix well. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much.

Mix in kale and other vegetables, cover for five minutes, allowing steam to soften them. Stir in hot sauce to taste. Mix in nutritional yeast.

Serve with toast (Bakers on Broad Complet bread was used above) and fruit for breakfast, or in tortillas with guacamole and salsa for dinner.

Although this is my standard recipe, it's really more of an outline. I can't say I've actually ever made the same scrambler twice. Everyone seems to find their own special ingredient, whether it be a spice or veggie or secret sauce, so don't be afraid to experiment!

> Cross-posted at www.farmtophilly.com.