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Cook Your Own – with Produce from the Smith Garden

29 Aug

[This is one in a series of posts by Junzhou Liu, ’17 about her experience as garden manager for the student-run Smith Community Garden and intern for the Botanic Garden this summer.]

This summer I held farms stand for seven times in front of Chapin House. When people bought the produce I had grown and collected, I asked them to share their names, nationalities (state of origin if they are American) and their email addresses. I tried to collect the ways people cook the produce from the Smith Community Garden and see whether they may have different cooking methods due to their different cultural background or customs. Here are some of the photos they sent me back.

Bluebs_bowl
Blueberries from Naomi

Naomi is a Smithie from Pennsylvania. This summer, she is a part-time intern with Polly, a botanic garden faculty. Her way of eating blueberries is to have them fresh.

Michelle
Raspberries from Michelle

Michelle is a Smith alumna from Singapore. Her way of enjoy raspberries is to mix them fresh into a self-made raspberry yogurt.

SwissChard
Swiss chard from Mrs. S.

Mrs. S. is a Smith faculty member. She first sauteed the chard stems with olive oil and garlic for approximately five minutes, and then added the chard leaves for a few minutes just until they wilted. She also added a little lemon juice and parmesan cheese on top.

Chard2
Chard dish from Fiona

Fiona is a current Smithie. She cooked the chards with olive oil, garlic, and salt. She enjoyed her chard dish along with quinoa, pinto beans, salsa and corn tortilla for dinner. She also cooked the stem and leaf parts separately.

currant jelly
Red currant cherry jelly from Christine

Christine is a Smith alumna. She is an American but her mother side of the family comes from Germany. She made jelly from the red currant cherries from the Smith community garden, just  one week before all the berries were “stolen” by the hungry birds.

mustard
Mustard mix dish from Junzhou

Junzhou is a Smithie from China. She boiled the stem and leaf parts together with hot water. She added salt and garlic after boiling the mustard mix. Her usual way to cook loose greens is to either stir-fry them or boil them.

-Junzhou is a rising sophomore and a potential biochemistry major and economics minor originally from Beijing, China. This academic year Junzhou is moving from Park House, where she spent her first year, to Hopkins House, where she hopes to continue to meet new people and enjoy making and eating food from different cultures with them.

Food for Thought: Exploring Smith Dining!

28 Feb

Smith Dining Services is responsible for distributing anywhere from 25,000 to 30,000 meals per week. But, more than that, they are responsible for satisfying and pleasing demanding Smithies, who, as we all know, are serious about their food! But have you ever wondered where those veggies on your plate were grown? Or who roasted the coffee that helps you stay up to study at night?

Well, this week I sat down with Kathy Zieja, the director of Dining Services, and she filled me in about the lesser-known side of the Smith dining world—a world of paperwork, budgeting, maneuvering, and constant challenges. Here are some of the things that I found out!

My first question had to do with menus. Smithies are lucky enough to have a variety of options when it comes to mealtime (and have the ability to check what’s for dinner online!), but who writes these menus? According to Kathy, she sits down with some of our cooks, chefs, and (sometimes) a student representative from the SGA once or twice per year to develop a six-week cycle of menus. Meals are tweaked based on popular and unpopular items, seasonal foods, cost, and kitchen production. Factors like time of day (during lunch, for example, Smithies are more likely to stay in center campus than head off to the Quad), holidays, brunch times, special days (think Julia Child Day!), monotony breakers, and popular foods (quesadillas anyone?) are also taken into account, as they have an effect on the amount of demand a dining hall will have. But, as most Smithies know, food does run out because this is not an exact science, and it is quite difficult to know exactly what any given day will bring (especially when it gets cold in the winter)!

But let’s talk more about where exactly this food is coming from. Because Smith is a big consumer, a Prime Vendor bid is held every five years, meaning that various vendors will propose prices and products, respond to diet trends, and compete for Smith’s business. This Prime Vendor makes twelve stops twice a week—and supplies frozen food, canned food, fresh food, and meats. Smith’s prime vendor is currently Black River Produce (you’ve probably seen the trucks around campus), and they were chosen because they try to source most of their products from Vermont, New Hampshire, and Massachusetts—but obviously seasonal availability (and price) affect their supply chain, so that is not always possible.

However, Smith also works with Secondary Vendors, who are able to provide local (and sometimes organic) produce, if it’s available. One of these secondary vendors is Outlook Farm, run by Brad Morse, who provides products dependent on the season. Currently he is supplying us with local apples. He also works with other farmers in the area to connect them with Smith, and, about a decade ago, organized a workshop (held at Smith) for local producers and the respective five-college dining services, to help foster new business relationships between both groups.

But what has been the result of this outreach? Well, next time you eat carrots or parsnips, they could have been biked over from Winter Moon Roots in Hadley, where innovative techniques, that require minimal electricity and no refrigerants, are being used to store organic vegetables. (Winter Moon Roots aims to be completely carbon neutral by 2015—and, because of their hard work, are well on their way to achieving that goal.) Beef is sourced from Maine and slaughtered in New Jersey (as Massachusetts has only one slaughterhouse—a topic for another week!), before making its way to Smith. However, the amount of beef that Smithies are eating has been decreasing in recent years, while the amount of leafy greens and dark vegetables has increased! The coffee served in our dining halls is fair trade, certified organic, kosher, and roasted a few minutes away at Indigo Coffee, a woman-owned business in Florence. Dining Services has purchased produce from Smithies that run the community garden on campus for use in the CC Café, and, as of this January, Smith has transitioned over to using only cage-free eggs, a new standard that they are quite excited about. The cooks and chefs in the kitchens also make an effort to use very little butter and seasoning (mostly just canola oil is used), allowing Smithies to choose whether or not they want to add these ingredients to their meals later on.

Student involvement has been huge in helping Smith Dining to expand and change. For example, during the 2004-2005 school year, changes (including the addition of the vegan/vegetarian dining hall, Asian dining hall, kosher dining hall, and grab & go) were implemented because of student input, and dining hours were also extended. Some of you will also remember when Chapin opened for the first time on Sunday afternoons; this was also requested by students. But what changes can we look for in the future? Well, the discussion about another vegan/vegetarian dining hall has definitely begun—so watch out for that in years to come!

And if you have questions, comments, concerns, or suggestions about dining at Smith, they’d love to hear them! Contact a dining manager, dining services (they will respond!), or, feel free to email Kathy directly. Dining services is working hard to balance demand with and numerous other factors (as you’ve read!), while also setting their sights on a 30% sustainability goal, which will hopefully grow in years to come. They are always open to, and excited about, student’s thoughts and ideas—so don’t hesitate to speak up!

But wait—what is the dining director’s favorite Smith meal?

“Tuna fish, ask anyone! And I’m always happy to see salmon on the menu.” She’s also a big fan of the salad bar, and, judging from the increasing amounts of salad fare they’ve been purchasing, so are you Smithies!

Thanks for reading!

P.S. Looking for a great way to use all those local root vegetables that are floating around the Valley? Try out this hearty, vegan root vegetable stew that kept my roommates and I warm during the snowstorm a few weeks ago!

 Image

What you’ll need:

2 T Olive Oil

2 Onions

2 T Garlic (or more, if you’re a garlic lover like me!)

Sea Salt

1 Skinned Rutabaga (1),

2 Large Peeled Turnips

6 Carrots

6 Parsnips

6 Potatoes

4 cups vegetable stock (or water if you want!)

5 Tablespoons flour (this is just for thickening, and if you’re gluten intolerant, shredded or mashed potatoes works just as well!)

Optional:

1 T Dried Basil

2 Bay Leaves

Dash of Nutmeg

Dash of Cinnamon

Dash of Ginger

Chop up all of the vegetables into bite sized pieces. I found it was easiest to do this first so that everything was ready to go when I needed it. You can also peel the carrots, parsnips, & potatoes if you want, but it’s really not necessary and I think that the skins give it a bit more texture. Warm about 2 Tablespoons of olive oil over medium-high heat. Add the chopped onions and sauté them with about teaspoon of sea salt. Once the onions are translucent, add the chopped garlic. Sauté for two or three more minutes, and then add the vegetables in stages. Start with the hardest, densest vegetables, and work up to the softer ones. Each time you add vegetables to the pot, season them with a sprinkle of salt, and let them cook for about 5 to 7 minutes. Continue to stir the mixture so that the olive oil gets distributed evenly throughout. Repeat process until you’ve added all your vegetables.

Now it’s time to add your stock. Optional: if you want to add the dried basil, bay leaves, nutmeg, cinnamon, and ginger, do it right before you put your stock in. Bring the stew up to a boil, and then reduce to a simmer. Let it cook for at least 30 minutes, or until your vegetables are tender (stick your fork in to check!). Once the vegetables are tender, stir in the flour, adding one tablespoon at a time (or add the shredded potatoes, and cook for an additional 5-10 minutes). The broth will start to thicken with each additional tablespoon of flour. Season to taste with salt and pepper and serve immediately, or stick it in the freezer for an easy meal to warm up a frosty winter night. (Or, better yet, can it!) Enjoy!

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And thanks again to Kathy Zieja for taking time out of her busy schedule to sit down with me and chat!

Easy Cranberry Sauce

1 Dec

Over Thanksgiving break I had time to do some cooking! I decided to make quick and easy cranberry sauce for my family. I made the cranberry sauce with cranberries from a local cranberry bog in East Sandwich, MA called PJ’s Cranberries. This recipe makes 4 cups of sauce but if you want less you can half the recipe.

Ingredients:

2 pounds cranberries

3/4 Cup water

1 1/3 Cups Sugar

1/2 Teaspoon Nutmeg

1/8 Teaspoon Cloves

1 Teaspoon Cinnamon

1 Orange

2 Cinnamon Sticks

Yield 4 Cups

 

Add the cranberries and some of the water to a large pot on medium high heat, stirring occasionally. The cranberries will burst with popping sounds. Add more water as needed.

Once most of the cranberries have burst, add the juice of one orange, the zest from the orange, sugar and spices. Reduce the heat and stir until all cranberries have burst and sugar has dissolved.

Have a taste! You can add more sugar or spices to your taste preferences.

Remove sauce from heat and place in a container. Add a cinnamon stick and chill in the fridge. Remove cinnamon stick before serving, enjoy!

 

Nicole Downer, 2014

CEEDS Interns

Gardening with Alli: Eating Weeds

26 Jul

I just seeded some tall green purslane. Rumor has it—rumor being another community garden member—that in New York this particular variety is used as a microgreen and sold for a fair amount of money. Which is pretty funny, really, because I spend a lot of time pulling up it’s cousin, which I know as just purslane, in the garden. It’s a common weed and pops up everywhere. And you know what? The weed form of purslane is also edible.

Purslane

Oddly enough, purslane is not an exception: there are a number of other very common weeds that are edible, including the little yellow-flowered oxalis and nut sedge. I didn’t know any of these were edible until I came to Smith, but it makes me wonder. How do we choose what plants to cultivate? Why do we baby some greens and pull out others? Shouldn’t we be embracing all of these edibles and taking advantage of them, instead of spending our time fighting them? I don’t know nearly enough to make any big claims, but I have to wonder what the implications could be of eating weeds—what that would mean for the food justice movement, or even just people who want fresh food and don’t have the space or time to garden. Because trust me when I say both oxalis and purslane need no encouragement, and grow wherever they very well please.

-Alli

 

Check Out this Purslane Recipe from the folks at Epicurious:

Ingredients

  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
  • 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
  • 4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Preparation

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.

Add tomatoes, purslane, and parsley, gently tossing to coat.

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