Old Time Green Chile Stew

 

I grew up eating this green chile stew, or as we simply called it – green chile. Mention green chile in most places in the Southwest, and people will understand that you are talking about a bowl of stew, made with green chiles, herbs, sesonings and usually pork. We would make a huge batch of it in the fall, roasting, peeling, seeding and chopping upwards of 50 pounds of the Hatch New Mexican green chiles on the first day. The next day we would make the recipe in huge kettles on the stove to serve at Thanksgiving, Christmas and celebrations at the end of the year. What we didn’t eat immediately we would freeze for the coming year. Thanksgiving just wasn’t really complete without a bowl of green chile on the table, to be ladled over the turkey, mashed potatoes or in a bowl on the side to be savored all by itself. Christmas was much the same. That green chile was something to be looked forward to each time we took it out of the freezer for that night’s dinner.

We learned the foundation of this recipe from an old family friend from a small town in the state of Chihuahua in Northern Mexico. She grew up poor, so her family grew and raised almost all of their own food, including chiles that were used in almost all of their cooking. The flour and oil is used to make a roux, or thickening sauce that gives the dish a nutty flavor as a backdrop for the chiles and meat to take center stage. It takes a bit of time to make, so make a lot to freeze for later. It doesn’t take any extra time to make more, especially if you aren’t roasting, peeling, seeding and chopping the chiles yourself. You can order them directly from companies such as Biad Chile Company and get them delivered to your door, or go to your local farmer’s market where there will probably be a propane powered chile roaster spinning away, creating fresh roasted chiles right before your eyes.

This recipe will give you highly tasty, mild green chile. You can spice it up with hotter green chiles, or with some varieties of hot red chiles as you like. Green chile is ubiquitous in the Southwest, every family has their own take or twist on the basics, so no two are alike. In Santa Fe, you can go from one restaurant to another directly across the street and the tastes will be noticeably different, but delicious.

Here’s where the story takes a little jag. Last year we raised Navajo Churro sheep for the first time. After we got them back in little white packages, we tried them in this recipe, as we had run out of pork. It turned out to be one the best tasting green chiles that I had ever eaten. The Churro has just the right flavoring that pairs beautifully with the chiles to make an outstanding dish. Home or locally raised pork is also excellent, as it has much more flavor than commercially raised supermarket pork.

Serve with a garnish of chopped cilantro and a swirl of sour cream if you want to dress it up a bit. Warm tortillas are a great accompaniment. Give it a try and let us know what you think!

Old Time Green Chile Stew

  • 1/2 cup flour
  • 1/2 cup oil – olive, coconut or vegetable
  • 2 – 3 medium onions, chopped
  • 4 – 6 cups water
  • 2 – 3 lbs Navajo churro lamb or home raised pork cut into bite sized pieces
  • 5 lbs Hatch mild green chiles, roasted, peeled and diced
  • 2 heads of garlic, peeled and sliced
  • 1 Tbs fresh ground black pepper
  • 2 Tsp salt
  • 1 Tbs whole cumin seed, roasted and freshly ground
  • 1 Tsp whole coriander seed, roasted and freshly ground
  • 1 Tbs Mexican oregano, lightly toasted and freshly ground
  • 1 Lb fresh tomatoes or 1 16 oz can of chopped tomatoes (optional)
  • 2 – 3 medium potatoes, diced (optional)
  1. Before starting, have onions, lamb/pork, green chiles and 2 cups water prepared and ready at hand.
  2. In a heavy stock pot, preferably cast iron, heat oil over medium heat. When oil is warm, add flour and brown to make a roux. Stir constantly with a spatula, reaching all parts of the bottom of the pan to keep flour from burning. The mixture will bubble and foam as it starts to brown, then settle into a smooth consistency. The color will change from white to an old copper penny color and the odor will go from flour and oil to a roasted aroma. Be careful not to burn the flour, as you will need to start over. If in doubt, stop browning at a slightly lighter color.
  3. To stop the browning process, add the onions and 2 cups water. It will hiss and steam as you add them, stir mixture well to cool roux and brown the onions. When onions have started to brown, add lamb/pork and brown.
  4. Add chiles and remainder of water, stirring well. While chiles start to simmer, roast cumin and coriander in small skillet over medium heat until they release their toasted aroma and add Mexican oregano at end to lightly toast. Grind them in mortar and pestle or food processer.
  5. Add herb mixture to chiles, along with garlic, salt and black pepper.
  6. Stir mixture well, reduce heat to a low simmer and check on every half hour or so until meat is tender and flavor has mingled well.
  7. If desired, tomatoes and potatoes can be added at start of simmering for a different flavor profile.

Makes plenty for a large dinner and enough to freeze 6 – 8 quarts.

Recipe Tip! This is a very mild “heat” with great flavor, but can be modified by using hotter chiles to suit your spice tolerance.

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Real Food Reaches Critical Mass

Humboldt Elementary School Garden


The logic of the plantation is the logic of today’s industrial food system.

Real Food Challenge

Is the logic of the chattel slave plantation the foundation of today’s industrial food system? There are some compelling parallels here. The logic of prioritizing profits over human, animal and environmental well-being for one. The complete disregard for the quality or health of the food produced is another. It is becoming increasingly clear that the industrial food system just simply doesn’t work for those that are involved with it, the notable exception being the shareholders. The workers in the system have no health or financial security, the teenagers and young people have serious health issues – diabetes the lead concern- and the farmers and food producers are getting pushed off the land as superfarms continue their consolidations. So where does real food enter the picture?

The industrial model may work for some things, but… it doesn’t work for food.

There is another logic, however. The logic of the Real Food Challenge, founded on respect and balance. Profits that are shared fairly with the workers and producers bringing the food to our tables. This project is one aspect of a much larger movement seeking a just and sustainable food economy. College students are driving real, healthy, measurable change in campus cafeterias. They work with administration in the existing budgets and spending programs to shift the dollars spent into a more sustainable, responsible and local direction. This becomes an investment in a real food economy. After all, students are paying customers of their respective schools, so they should have a say in the foods that they are served.

In three years, the Real Food Challenge has built a network of over 5,000 students at more than 350 schools across the country. They have won more than $45 million in real food purchasing commitments, including the entire University of California system. They predict that in the next 10 years, that number can exceed $1 billion. That’s starting to get into some real money!

One of the biggest successes isn’t just the dollars that have been re-directed, but the small scale, local producers that are able to stay in business and even thrive with the Real Food Challenge. Students are advocating for local producers, then using their examples and farms as studies in classes that help to close the circle. Instead of a negative action of avoiding or boycotting an industrial food producer, this project takes a positive action by redirecting existing dollars in a positive direction while improving several parts of the cycle at the same time. School food is improved, students and faculty health improves, energy and money is saved on shipping and storage costs and the producers are able to make a liveable wage while seeing where the results of their hard work goes.

This is a prime example of thinking outside of the box while engaging the existing system, to the benefit of many of the participants in the food system. We see more and more of these ground-breaking examples happening, a very promising light being shined in an otherwise uncertain time.

A Critical Mass for Real Food by Anim Steel

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Why School Gardens Matter

Humboldt Elementary School Garden


NYC School Garden

Starting small, sophisticated New York City school kids are reconnecting with their food. From a small rooftop school garden that has grown into a 1/10 acre lot, Columbia Secondary School kids are eagerly spending time working, weeding and growing in the garden. The garden is proving its sustainable concepts in not only education and gardening, but life skills and social lessons that present themselves in the most unhurried and real ways, sometimes without the students realizing the enormity of the education they are receiving every day.

The students started with a neglected lot, clearing, weeding, planning and constructing the garden long before the first seed was sown. Building their soil with a compost project that they designed themselves, they are seeing success with the garden producing fresh vegetables that supply Garden to Cafe lunches in the school. The careful use of observations and expected harvest dates help drive the garden planning and succession planting that moves the school garden forward. Business plans are created to help maximize the Thanksgiving herb sales fundraising event. Leadership skill, teamwork lessons, community engagement and food and garden activism are all being ingrained into the fibers of these budding student gardeners. These lessons, learned in a natural and involved way while engaged in the garden will have life-long benefits that will continue to enrich the students lives long after they are adults in this complex and connected world.

These young people are our future. They will make critically important decisions to their own lives and others as they grow and make their way through life. I can’t help but be encouraged when I learn of these school garden programs, and all that they are doing to prepare young people to make a profound and lasting connection to the world through the simple act of gardening and growing food. This is one of the major reasons we support school and community gardens through our Membership Program, where seeds, advice and knowledge are given to help further these experiences and lessons.

Why School Gardens Matter

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Urban Farming Examined Part II

Francis Land House, VA


“We are in an era when gardens are front and center for hopes and dreams of a better world or just a better neighborhood…”

What if urban farming isn’t just about feeding the hungry? There are many other crops – tangible and intangible – that are cultivated, raised, protected, harvested and shared from the soil of an urban garden or farm. The immediately obvious ones are the foods produced, but there are others such as education in many different directions, from how food is grown to ideals of peace and justice grown from your own backyard soil. Connections are planted, grown and strengthened as well. People get to know each other and can learn to accept other viewpoints and ideologies without the need to be right or win a discussion. Skills and growing techniques are passed on and strengthened.

One of the biggest crops that urban farming and indeed all human scaled agriculture is planting today is hope and reconnection. Hope that there is a way to provide food for ourselves and those that need a little extra without all of the destruction and isolation that is the norm for today’s industrial corporate agricultural model. Hope that we can heal the land that has fed us for multiple generations but has been so severely disrupted and damaged by chemical agriculture in the name of more production. The reconnection comes when ordinary everyday folks see how food is grown and can be grown in a simple, approachable and honorable manner. One that restores and improves the soil and landscape with each successive crop instead of weakening it.

By many indications, urban farming and human scale agriculture is on the rise and has been proven a success in many major cities across the United States. Burlington, Philadelphia, Detroit, Milwaukee, Chicago, Oakland, Los Angeles, San Francisco, and dozens of other American cities are showing that sustainable urban agriculture is not only possible, but effective in growing many more crops than just food. There is a saying, “If you want to change the world, plant a garden.” How does that work, exactly? Some of the produce is understanding, community, social transformation, and catalytic action along with the tomatoes and kale. Food connects people to economics, justice, pleasure, work, health and the future. The lessons learned and shared that are grown and harvested in the garden have far reaching effects, feeding minds as well as bodies.

Revolutionary Plots | Urban agriculture is producing a lot more than food

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Urban Farming Examined Part I

Urban Garden


Can Urban Farming Really Work?

Today we are going to look at a couple of opposing viewpoints on urban farming- that being the practice of growing food in an urban environment, more of a food producer than a hobby gardener with a windowsill box of daisies. Urban farming has become hip, cool and somewhat radical in mainstream America over the past few years, with Patti Moreno showcasing the Garden Girl TV that helped lead the way for growing food in the city to become acceptable. Long before that, Will Allen started Growing Power in Milwaukee, WI growing food in an urban landscape and teaching others how to do the same.

Our first article comes via AG Professional, an industrial farming magazine. The author – Maurice Hladik – is from a farming background with a degree in ag economics and was an ag diplomat to several countries. He says that he is a gardener and really enjoys it, but that urban farming in no way can make any measurable positive impact on our food supply, or feed any significant number of people in cities. He uses national land use figures and statistics to prove that the urban landscape is entirely unsuited to growing food. Um, really? What gave you that idea? He cites the fact that his house is built on a rocky outcropping and had to have many truckloads of soil brought in to create the lawn and gardening spaces.

The desire and skillsets of urban dwellers is brought into question next, with the comment of “hype and encouragement” for city folks to get out and grow a garden, with little visible results “given the lack of enthusiastic and capable gardeners” according to him. He challenges the sustainability of urban farming with the lack of suitable soil for growing that has to be trucked in. That soil was once farmland that has been removed from productivity, he states. Apparently he has never heard of the French intensive growing method that fed 90% of the city of Paris with 6 – 7% of the land inside the city limits. For over 350 years.

Water availability is addressed next, saying that rooftop gardens are water guzzlers in a water distribution system that has little excess capacity for irrigation. No mention of drip systems, gray water useage, rainwater collections, mulching or any of the other myriad approaches to reducing the amount of water needed. Urban farming on rooftops is a “thin layer of soil on a cement surface” that needs much more water than a conventional garden. Again, really? He cites a city of Toronto bylaw that states any buildings with flat roofs over 2,000 square feet are required to have some sort of garden. He goes on to say that because of the water issue, food production is out of the question and drought tolerant sedums are used almost exclusively there.

The two most disturbing and concerning points that he makes are at the end of the article. The first is that gardeners should enjoy their hobby and not worry their pretty little heads about feeding the world. Leave that burden to those who can. How @$#!* condescending! The second is that “someone” has a responsibility to feed the world. That “someone”, obviously, is industrial agrobusiness and not anyone else. Why does there have to be one entity that acts as the world’s supermarket? Is there really that need, or is this mantra another construct that has been promoted and pushed for so long that many now believe it? What about improving the capacity of each community and nation to feed itself and get away from the extractive export model? Look at Cuba and Russia as examples of how small, human scale agriculture can, in a real world situation, feed itself.

The article is worth reading, especially the reader comments!

Urban farming is an urban myth

Here is a great rebuttal written by Devon G. Peña, a professor of agroecology, ethnoecology, and the anthropology of food in Seattle.

history shows urban farms can feed cities

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Herbed Marinated Dried Tomatoes

Herbed Dried Tomatoes

 

Here’s a recipe that will take a little preparation, but you will be thanking me for it later! Make a lot more of these dried tomatoes than you think that you will ever need, as once folks catch on to just how incredibly tasty these little jewels are, you will run out. You might want to hide some just for yourself!

These make beautifully presented, incredibly thoughtful gifts for the chef or serious home cook in your life. You cannot buy the flavor of these herbed tomatoes, anywhere, at any price. These will take a bit of time, but doesn’t require much hands-on time to make.

First, the tomatoes. Only heirloom tomatoes can really be considered, as the flavor is what you are after. The beauty of this process is that almost any tomato can be used, as the drying intensifies the flavors already present. Obviously, a paste tomato will give you a more substantial result. Good ones to look for are the plum and pear sizes with meaty walls, few seeds and a ton of flavor. If you don’t have these already growing in your garden, plan to plant some next year and look at your local farmer’s market. You will need a lot of fresh tomatoes, as they lose a lot of weight during drying. Plan on about 3 times the fresh volume as what you will get dried.

Drying them is the easy part. Wash them, slice and place on cookie sheets to dry. The oven is a great choice, as most gas fired ovens with a pilot light stay at around 90F or so. A consistently warm, sunny location is also good. If drying outside, cover with cheesecloth to prevent flies from snacking on your treats. Let them dry to a leather-like stage, then collect and start the marinating.

There are several different directions you can go with the herbs. A traditional approach is to use basil, oregano and garlic. A French approach would include lavender buds, Herbes de Provence with garlic. The strong punch of Mexican oregano accompanied by some smoked Jalapeno chiles, cumin and marjoram would be out of this world as well. Be creative, look at some herb combinations you enjoy and do some experimenting. The results will most likely be quite tasty!

We will start with the most basic recipe and then give you some alternatives to try. Use as you would sun-dried tomatoes – in soups, sauces, stews, bruschetta, pizza, spreads, salads or anywhere else the flavors would work well.

Herb Marinated Dried Tomatoes

  • 1 1/2 Cups dried tomatoes
  • 1 Tbs fresh basil leaves, chopped
  • 2 Tsp fresh oregano, chopped
  • 1/4 Tsp pickling salt
  • 2 Large garlic cloves, thinly sliced
  • 6 Tbs red wine vinegar
  • 2 Tbs Extra virgin olive oil
  1. If tomatoes are crispy dry, put into 2 cups boiling water for 5 minutes to soften, then drain. If tomatoes are leather dry and still slightly pliable, you don’t need to soften them.
  2. Add herbs, salt and vinegar to bowl and mix or toss well. You want to have all of the herbs well mixed before adding the tomatoes.
  3. Pack tomatoes and herb mixture into a 12 ounce to 1 pint jar, being sure to coat the tomatoes well with the herb mixture. Leave a small space at top of jar. Add olive oil to top and cap jar.
  4. Store in a cool, dry, dark place. Once opened and for longer storage, keep in refrigerator.

Use these following recipes as the herb ingredients for the basic recipe above.

Herbes de Provence Marinated Dried Tomatoes

  • 2 – 3 Tbs Herbes de Provence
  • 3 Large cloves garlic, thinly sliced
  • 1 Tsp freshly ground black pepper

Mexican Herbed Marinated Dried Tomatoes

  • 1 Tbs Mexican oregano, dried
  • 1 Tsp Sweet marjoram, dried
  • 1 Tsp Chipotle chile, finely chopped
  • 1 Tbs Whole cumin seed, toasted and ground
  • 1 Tsp Whole coriander seed, toasted and ground
  • 3 – 4 Large garlic cloves, thinly sliced

Italian Herbed Marinated Dried Tomatoes

  • 2 Tsp Fresh Greek oregano
  • 1 Tsp Sweet marjoram
  • 1 Tsp Summer Savory
  • 1 Tbs Fresh Marseilles basil, chopped
  • 2 Large garlic cloves, thinly sliced

Recipe Tip! Pickling salt is -simply put- fine, pure granulated salt. Grocery stores label it “canning and pickling salt”, health food stores call it “sea salt”. It is not table salt, which contains iodine and several other stabilizers and anti-caking agents that can ruin your pickles appearance.

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Pickled Nasturtium Pods

Nasturtium Pods


Nasturtium pods, also called seeds or buds, are hot like peppers when they are mature, green and plump. They also make an incredible pickled condiment that is considered better than capers in many sauces and salads. I’m looking forward to using them in an old favorite capanata spread recipe that relies on capers for its distinctive flavor. Nasturtium pods will initially release a sulphurous odor when brined, but the resulting flavor is outstanding. Heirloom Nasturtiums are very prolific and fairly hardy.

Here is a family recipe that has its roots in Eliza Smith’s 1727 cookbook, The Compleat Housewife. It comes to us from the excellent book The Joy of Pickling by Linda Ziedrich.

Pickling salt is -simply put- fine, pure granulated salt. Grocery stores label it “canning and pickling salt”, health food stores call it “sea salt”. It is not table salt, which contains iodine and several other stabilizers and anti-caking agents that can ruin your pickles appearance.

Pickled Nasturtium Pods

  • 4 1/2 Tbs pickling salt
  • 3 Cups water
  • 1 Pint fresh, green and plump nasturtium pods
  • 4 Whole cloves
  • 1 Pinch unground mace
  • 1/4 Nutmeg kernel
  • 1 Slice of horseradish, about 1 1/4 inches diameter and 3/8 inch thick, cut into thin strips
  • 1 Shallot or large green onion
  • 1 Cup white wine vinegar
  1. Dissolve 1 1/2 Tbs salt in 1 cup water, and then pour brine over nasturtium pods. Let stand at room temperature for 24 hours.
  2. Drain, make fresh brine as above and repeat. Repeat again for a third time. This initial process will take 3 days, each day needing about 5 minutes of your time.
  3. On the fourth day, drain the pods and put them in a jar with cloves, mace, nutmeg, horseradish and shallot.
  4. Cover well with vinegar, cover jar tightly and let stand at room temperature for at least a week.
  5. After opening jar, store in refrigerator.

Give these a try and let us know what you think, or if you already use them in some special recipes, please share them with us!

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How to Prevent Bitter Cucumbers

Fresh Cucumbers


Have you ever brought in fresh from the garden cucumbers, washed and sliced them into a salad only to discover you have bitter cucumbers? Or had a bitter batch right after some sweet and tasty ones? What a disappointment!

Many folks believe that certain varieties of cucumbers are naturally bitter, but this may not hold true. It turns out that growing conditions and the stresses that cukes are subjected to have a lot to do with their flavors.

Read the short article at the link below for the full story, and some easy tips on how to improve your cucumbers flavor!

Why are Cucumbers Bitter?

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Urban Farm Grows Sustainable Food in Parking Lot


Sustainable Food Grows in Strip Mall Parking Lot

The Holland Town Center in Holland, MI is a mostly empty, struggling strip mall with an engaging, unique story. Located in what is described as a food desert – a low-income population center that has limited access to supermarkets or large grocery stores – the mall management contacted Eighth Day Farm about tearing up 1.3 acres of parking lot to grow a sustainable food garden, feeding and educating the local community from it. Produce from the farm will go to Eighth Day’s CSA program, with a farm stand on the property selling directly to the local public.

As one would imagine, there were significant challenges to overcome just in getting the soil ready for planting. After stripping off the asphalt, the top 2 feet of soil were removed and replaced with quality topsoil. Irrigation had to be completely established, compost worked into the soil, fencing built, beds planned and made before planting could even be thought of. They were starting a lot further back than just vacant land.

The Holland Town Center location is much larger than their other property, allowing them to expand the amount of food they can grow and reach many more people that do not otherwise have reasonable access to fresh and healthy food. In reaching this new market segment, people will have the opportunity not only to visit the farm when buying food at the farmstand, but participate in learning how and where some of their food is grown including picking their own food. There has been incredible community interest and support in the early stages of the new project.

Strip Mall Parking Lot Torn Up to Make Way for Sustainable Urban Farm Oasis in Food Desert

Eighth Day Farm KickStarter Project

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