Text 16656, 124 rader
Skriven 2014-09-05 07:26:32 av Dave Drum (1:261/38)
  Kommentar till text 16616 av Ruth Haffly (1:396/45.28)
Ärende: farmers
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I note in the grocery ads in my local fish wrapper that in many
 DD> instances there will be an actual farm and location given as a source
 DD> of some in-season item(s). Not all the stores do this - but many do.

 RH> Even Wal-Mart is getting in on the act, but they seem to do it more
 RH> regionally than farmer specific.

 DD> I didn't know that - I *NEVER* shop at China-Mart for anything.

 RH> Some things we can only get there--filters for the heating/cooking
 RH> system for example. Others, we can get the name brand for a few pennies
 RH> less than at other stores.

Been my actual experience that there is *nothing* that can be bought at
Wally-World (except their own house-brand) that cannot be gotten elsewhere,
often for le$$. Won a fairly sizable bet with my S-I-L's daughter on that very
subject. She made a list of 10 items that she buys "all the time" at China-Mart
and set off to the nearest example. I took a copy of the list, went to my
place(s) and was home with all items 30 minutes before her, having spent almost
$3 less. And got everything that was on her list. The Bentonville Bums were out
of one of her items. Even so, I was about three bucks under what she spent.

 DD> do Parson's. But, they do well - as well as supplying other road-side
 DD> stands. I note "Seaney Farms (tomatoes/cucumbers/etc) on some of those
 DD> places along with the melons and sweet corn from their own fields.

 RH> Sounds like you have a nice variety there. Instead of going to various
 RH> road side stands, we do a lot of our produce shopping this time of year
 RH> at the farmer's market. There are also several vendors that sell meats
 RH> (beef, pork, chicken, rabbit, goat) but the seafood vendor didn't sign
 RH> on this year.

 DD> We have two farmer's markets - one is in the downtown area and parking
 DD> is problematic. The other is in the parking lot of a strip mall on the
 DD> far, far, other side of town from me. Both are open during hours when
 DD> I am normally at my job anyway. So, the roadside stands or
 DD> stupormarkups with locally sourced grub are my sources.

 RH> Have to go with what you can get, where you can get. I don't see
 RH> roadside stands in our area (probably if we roamed the back roads we'd
 RH> see them), so I go with the farmer's market. We're in a very urban area
 RH> but there are several weekly farmer's markets besides the daily state
 RH> market in Raleigh.

We had a truck farmer (Sutil's Gardens) here in town. But, he has contracted
his entire output to a couple local grocery stores. Many people understand why
that was done - but, are still somewhat miffed that they cannot but from
Sutil's directly.

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

      Title: Summer Garden Risotto
 Categories: Rice, Vegetables, Herbs, Wine, Cheese
      Yield: 5 Servings

      2 tb Olive oil
      1 lg Garlic clove; minced
  1 1/2 c  Arborio or other risotto
           - rice
    1/2 c  White wine or substitute *
      5 c  Hot water **
           Salt & black pepper
    1/2 c  Sweet corn niblets
    1/2 c  Red bell pepper; in sm dice
      2    Green onions; chopped, white
           - and green parts
    1/2 c  Grated Parmesan cheese
     10    (to 12) basil leaves; torn
           - up small
      2 tb Unsalted butter (opt)

  * broth, white grape juice, ginger ale or diluted
  vinegar

  ** I used chicken broth - UDD

  Bring the water to a simmer in a small pot. In another
  pot, heat the olive oil over medium-high heat. When the
  olive oil is shimmery hot, add the garlic and sauté until
  fragrant, about 30 seconds. Stir in the rice and coat with
  the olive oil. Sauté, stirring constantly, for 2-3
  minutes, at which point the rice will begin to smell
  nutty.

  Add the white wine to the rice and stir. From this point
  on, you will be stirring the risotto rice almost
  constantly. After a minute or two the rice will have
  absorbed the wine and when you stir, the spoon will leave
  streaks on the bottom of the pan. Add a cup of the hot
  water to the pot. Add a generous pinch of salt. Stir until
  the water has been absorbed by the rice and your spoon is
  again leaving a trail at the bottom of the pan. Add
  another cup of hot water and repeat.

  When this second cup of water is absorbed, add the corn
  and red bell pepper. Add another cup of water and stir
  until it is absorbed. Repeat with another cup of water and
  another healthy pinch of salt.

  By now the rice should be close to being done; it should
  be fully cooked but still al dente, a little firm, not
  completely soft. When the rice reaches this stage, stir in
  the green onions and grated Parmesan. When the water has
  been completely absorbed, add a little more water so the
  risotto is loose. The risotto should fill a bowl, not sit
  on a plate.

  Stir in the basil and butter and, once the butter has
  melted, serve at once.

  Yield: Serves 4-6.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... A committee can make a decision that is dumber than any of its members.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)