How to Cope with “CSA Stress”

Since so many of us have joined the frays of small farm supporting by becoming new members of CSAs, I've noticed a particular syndrome going around this summer. The symptoms? Staying in to eat lettuce heads that have piled up in the crisper over some weeks, extreme guilt about going out to eat when there's tons of food at home; passing up plans to make the weekly pick-up day and time, or feeling the need to schedule vacations around your CSA calendar. And then the danger symptom, indicating the illness has reached its next, undesirable stage: deciding to forfeit a few items from your share on a particular week, leaving them behind at the pick-up location.

Herbed Feta and Tahini Dip

It was supposed to be simple: I had a nice block of 3-Corner Field Farm sheep's milk feta, a nice baguette, and some herbs growing on the windowsill, slanted distinctly toward the sun. I had a house party to go to, and thought I'd run them through the food processor (minus the baguette), with some lemon zest, to create a sort of ultimate feta spread for the table. But the first chugs of the processor proved a different fate was in store; the feta just broke into coarse crumbs not unlike the first step in pastry dough (except they were now greenish with herbs). Why did I think this was going to work?

Savory Corn Pudding, part of my Local Grill-Off entry

It's the kind of cook-off that was my dream come true: the emphasis? Local food. The dish's requirements? Nothing, aside from being local. The judges? Three established food writers whom I admire. The fundraiser's cause? Slow Food NYC. The location? The sandy Water Taxi Beach in Long Island City, where I'd spread out my toes shoeless on several occasions. So maybe not everything turned out to be really dreamlike: it was raining all day, at some points more furiously than others. But I couldn't have had a better time, as it was, after all, a feast of local food fun. And to top it off, my Grill-Off dish took second place.

Play Julie OR Julia for tickets to advance screening!

Really! Nora Ephron's latest film about the woman we all admire, and the woman who admired her the most, Julie & Julia hits theaters on August 7th. But, if you're in NYC on August 3rd, you can catch a sneak premiere with a friend for free -- ten of you, that is!

The Great Hot Dog Cook-Off ’09

Is anyone surprised that the Great Hot Dog Cook-Off, which had raised $1,000 last year for charity with a sold-out crowd of 120, would quadruple its success this time around? Not I! And guessing from the way this year's event sold out well in advance, it could have been even "greater." The sizzle of competition gets hotter by the minute. Sizzle is an excellent word for the action last Saturday at Clinton Hill craft brewery Kelso, where the 4th annual cook-off was held. The beer was flowing, condiments were flying, and frankfurters, wieners, dachsund-shaped sausages -- hot dogs, were blistering on the outdoor grills all afternoon. It was a hot day in full sunlight, but the competition took place both inside the brewery and on the sidewalk just outside. With giant tanks of brew doing its thing inside the industrial space, graffiti on the brewery's exterior, and new construction taking place on the street just opposite, this was a real Brooklyn block party. (Platters of hot dogs were passed around to the construction workers a few times.)

Savory Chickpea Flour Pancakes (at the Indian Culinary Institute)

Chef Geetika Khanna did not have to make the best tomato curry-drenched lamb and turkey meatballs at the Curry Takedown to make me sign up for a class of hers. She didn't even have to introduce herself to me at the event, proving to be as friendly a culinary expert as the rarity goes (in this world of Gordon Ramsays). When a class called "Simple, Healthful and Economical Weeknight Indian Meals" appeared on the calendar for the Indian Culinary Center, I was sold. And actually, she didn't even need me to be sold on it, either; a full class of students, including some who were turned down after the seats were filled, were eager to learn these lessons.

Breadcrumb Crusted Zucchini with Rainbow Chard

I'm finally getting some color this summer. Each week, my CSA share has given me bunches and bunches of greens: lettuces, bok choy, Russian kale, snap peas, tat soy, fresh herbs and the occasional candy colored radish or berry-red beet. I was thinking I might turn into the Green Giant consuming it all. But this weekend, I took a retreat to North Fork to visit my friends at Garden of Eve (again), and teach a homemade vegetable dumpling-making class. It was a lovely two hours and with ten pupils, we made three types of dumplings: Chinese-style vegetarian dumplings with napa cabbage, firm spiced tofu, scallions and kale; shredded zucchini with feta, parsley and chive dumplings served with Balsamic vinegar; and sundried tomato, minced broccoli and basil dumplings with fresh breadcrumbs, egg, and a bit of leftover feta, served with lemon aioli. All batches were eaten up. But left to the wayside were some ingredients that Melissa had picked from the fields for my class, and never got used. Well, not until the next day, after taking them home.

Tea Leaf-Smoked Chicken

For the past few years, every Fourth of July has proven a raucous night of rooftop reveling not even close to climaxing with the nine o'clock fireworks spectacle. So this year, I hopped across the Hudson bright and early to "get away from it all" at my parents' suburban backyard barbecue. Funny, I thought I'd be escaping the smog and fumes of the city. Instead, I found myself ensconced in a different type of smoke altogether, that of black tea leaves and dry rice grains crackling gently, inside a lidded iron pot that allowed its flavor to seep into a whole chicken. Ladies and gentlemen of the jury: I did not even need a smoker to make this dish.

Urban Chicken Raising 101

Two weekends ago, I woke up early to tend to the hens. Okay, so they were not my own; and I only got up early because I had to get to the Bronx, where a chicken raising workshop was held. Part of the Edible Garden educational series by the New York Botanical Gardens that was sponsored by Just Food, it was a beginner-level crash course in keeping America's favorite poultry for companionship, eggs, and more benefits which I'll get into soon. But most of all, for a better sense of connection with one's food.

It’s a Slow Food Grill-Off at the Water Taxi Beach

To the BBQ and cook-off nation: A call to tongs! Slow Food NYC and The Good Beer Seal are hosting a benefit grill-off at Harry's Water Taxi Beach Long Island City on July 21st, 6-9pm. This event is all about location, location, location: instead of focusing on a certain ingredient or dish, cook-off contestants must use locally-sourced foods and be prepared to tell which farms they got their grub from. There'll be more food to go around than theirs, too, with chefs from Fette Sau, Fatty Cue, Rub BBQ, Gusto and Jimmy's No. 43 serving feasts from local farms. The event is the crown jewel of Good Beer Month, just declared of July by the mayor himself. So Sixpoint Craft Ales will be sold to the masses along with the regular potions at the Water Taxi Beach bar. With numerous organizations participating, rivers of beer, beats by Finger on the Pulse, and twenty amateur chefs vying for the favor of food-celebrity judges, it'll be a locavore luau like none other, and quite possibly the cook-off to end all cook-offs (just kidding!). All proceeds from the event benefit Slow Food NYC, and it's $35 to get in and eat all you can. Get your tickets now.