Text 31716, 94 rader
Skriven 2012-12-10 08:16:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Farmland
================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> The same phenomenon is occurring to market gardens, orchards and
 JW> small dairy farms in fertile southern Ontario in the golden triangle
 JW> between Windsor, Toronto and Fort Erie. I am of the belief that
 JW> governments should be preserving the best farmland through zoning
 JW> and development restrictions.

 DS> In our area, a farmer can get his land designated as "farmland forever"
 DS> (there is an official term, but I don't recall exactly what the term
 DS> is).   That means that he gets a break on taxes, but also means that he
 DS> cannot sell the land as parcels for houses or whatever.

Would that Illinois had such a provision. The best we do is to prohibit selling
less than 5 acre parcels - unless one is willing to meet the strictures of
"sub-dividing" - that is providing sewerage, road, water and power utilities
infrastructure. My grandmother sold a 5 acre chunk of the old family farm to
some mug from "away" who had moved into the area to be a professor at Blackburn
College. She thought that a $15000/acre price would deter him. At the time
tillable land was going for about $1K/acre and this patch was heavily wooded
with black walnut, shag bark hickory and oak trees. I think he got blisters on
his arse he whipped out his cheque book so fast. He even paid for the surveyor.

I dunno what he paid to have the house put up - but, I get a nose bleed every
time I pass by that corner.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brys Estate Pork Medallions w/Apple, Shallot & Crispy Sage
 Categories: Pork, Vegetables, Herbs, Fruits, Wine
      Yield: 4 servings

      2    Pork tenderloins; about 2 lb
           - total
      1 c  Sliced shallots
      2    Honey Crisp Apples; peeled,
           - cored, sliced in quarters,
           - then quarters in 4 slices
           - for a total of 16 slices
           - per apple
     12    Sage leaves
    1/2 c  Dry Riesling
    1/2 c  Chicken stock
      4 tb Butter
           Olive oil
           Salt & fresh ground pepper

  Trim any remaining fat or silverskin from the pork
  tenderloins. Cut into 1 1/2 inch thick medallions and
  press with the palm of your hand to flatten slightly. Dry
  off pork medallions with a paper towel and season with
  salt and pepper on both sides. Set aside.

  Add 2 tbs butter and the olive oil to a large saute pan
  over medium-high heat. Once the oil and butter are
  shimmering, add the sage leaves and stir fry for 2-3
  minutes. Remove the sage leaves with a slotted spoon and
  place them on a paper towel to drain. Set aside.

  Add the pork medallions to the pan and sear on each side
  for 3-4 minutes over medium-high heat without moving until
  the pork is nicely browned. Flip and repeat on the other
  side. When the pork is browned on both sides, transfer it
  to a plate and cover with foil.

  Add 1 tbs olive oil to the pan then add the shallots and
  apple slices. Saute for 6-8 minutes until the shallot are
  caramelized and the apples have browned and softened. Add
  the Dry Riesling to deglaze the pan, scraping up any brown
  bits with a wooden spoon. Allow the wine to cook for 2-3
  minutes until the liquid has reduced by half. Add the
  chicken stock and cook for 2-3 more minutes, allowing the
  sauce to reduce by half again. Turn off the heat and swirl
  in 2 tbs of butter. Add the pork medallions and any pork
  juices back to the pan and stir until just warmed through
  - about 1 minute. Taste the sauce and add salt and pepper
  to taste.

  Serve the pork family style on a platter and top with the
  apples, shallots and sauce. Garnish with the crispy sage
  leaves.

  Recipe by Patrick Brys; Brys Estate Winery
  3309 Blue Water Road - Traverse City, MI 49686 

  From: http://www.brysestate.com

  Uncle Dirty Dave's Archives

MMMMM

... My theory is that all of Scottish cuisine is based on a dare. -- Mike Myers
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