Portland: Livestock and Voodoo.

Fear not.

Though the title of this entry may be conjuring up images not meant for the faint, Voodoo is sweet and fried and Livestock is rural and on a stick.

Monday of this week, we ventured into the great beyond to soak up the crazy at the Big State Fair. As it is always a dream of my dear Ruby, during the harvest season, to visit each and every State fair in the Union so, we humored her with a 50 minute drive south west to Salem, OR - the state capital.

Not unlike the Minnesota State Fair, this crowded event was a chock full of crowds, overpriced and frightening food and showcases of award winning farm animals. The grounds are beautifully manicured, the people more tattooed and less obese, no deep fried cheese curds or pickles on sticks, but many blue ribboned apple pies and quilts, tractors and hot tub displays. A taste of the mayhem of the Midwest here on the west coast.

Highlights included a car quilt (photo on right), Oregon berry lemonade and a Smoky the Bear camping and forestry display featuring a tank of live salmon and a fully furnished camping yurt.

Now for the Voodoo.
One word: donuts.
We read about Voodoo Doughnut months ago, and thus continued our irrational obsession with fried dough. We have gone to great lengths to sample the wares of donut aficionados across the country. When told about great donut experiences, we will make our way to them. We remain loyal to our NY staple, Donut Plant. Not too sweet, fresh, delicious. But we wanted to visit this sweet fried mecca- a place refrenced in almost any guide to weird and wacked out Portland sites.

As the name implies, the theme is wicked, raunchy, gory, sicky and bizarre. Donuts in the form of skulls and genitals (yes.). toppings such as bacon, tang and unidentifyable blue kool-aide.

In addition to attracting millions of unattending screaming children, they also perform weddings (for $25) and blare hard rock from their jukebox. The walls are pink and the decor is emodied by the black velvet portrait of Kenny Rogers that hangs behind the cashier.

At and average of $1 a donut, it was a bargain breakfast. We ordered 5 donuts and 3 $1.25 Stumptown coffees knowing that we may be tossing away the remains if they proved to be unpalateable. Lemon chiffon cruller, Oregon creme (like a custard, really), Arnold Palmer (cake doughnut covered with lemon and tea powder), maple glazed and something chocolaty.

ps: A bargain breakfast made of sugar, oil, sugar, flour and chocolate is not the breakfast of champions.

Portland: Sauvie Island and cooking explosions

Thus our big day of food begins:

This is the part of our story where we show you the bounty of our harvest and the amazing food we cooked from our pickings:

Sauvie Island is about a 10 minute drive from the city. It's the largest island along the Columbia River, at 26000 acre and is mostly comprised of farmland and wildlife. The flat terrain lends well to bikers and many come to the island to ride their bikes. The loop is about 20 miles around.

Our main objective that afternoon was to visit the humongous blackberry bushes that surround the island off the road and collect tons of berries to bring home and bake with. This was, after all blackberry season at its prime and we were going to make a party of it.

Also, there were a couple of 'pick-your-own' farms off the road that we were hoping to stop in at to see what was still growing... The peach trees were picked and all that was left were piles of moldy peaches on the ground. Still gorgeous, but not so delicious. Rows of overgrown cabbage, lettuce tall and flowering, and hundreds of blooming flowers, ready to be picked and taken home.


When we got back to the house, in addition to the bounty of the farmer's market, we had a collection of amazing finds we picked at the farm: peppers, broccoli floretts, pears and Italian prunes.

We were anxious to get cracking in the kitchen. On the menu: pimientos de Padrón, stuffed zucchini blossoms with ricotta, mozzarella and mint. Polenta with fresh corn, roasted peppers and jalapeno cheese curds from Rogue creamery that we bought at the Saturday market. Fresh mixed green salad with cukes and oat leaf lettuce from the market and finally for desert, blackberry crumble with brown sugar ice cream.
Take a look!

Ricotta was mixed with grated assiago, mozzarella, minced mint and an egg. Blossoms were stuffed with the mixture, dipped in egg then coated with Panko (Japanese bread crumbs).

Padrón peppers, a staple in Spanish tapas, are a rare find. L had picked up a little box of them the previous week and we were excited to try this fresh, green savory treat! Easy prep: heat up a hot pan, pour in some oil, throw in the baby green pepper and cook till browned and popping. When they are done, slide out of the pan and coat generously with sea-salt.

Finally, our amazing blackberry dessert. Simple butter, oats, sugar and flour to make a crumble topping. Nothing like eating the literal fruits of your labor with dozens of thorn scratches and stains on your fingers to show for it for days to follow.

Portland: Breakfast.

By now, you must all know how mch we love breakfast. In all forms and styles, breakfast is the meal of champions.
Nothing starts your day like splitting a platter of eggs, potatoes, biscuits (if you are lucky), maybe something green and a sticky sweet serving of French toast, or pancakes with REAL maple syrup.

Byways Cafe. Our first breakfast experience was beyond delicious. Everything about this little diner was fabulous. From the fresh, hot stumptown coffee and the platters of delicious and colorful vegies to the thrift-shop travel decor. Well worth the 20 minute wait (on a Friday morning!)




I ordered the Vegie Hash- a mountain of potatoes topped with sauteed mushrooms, onions and fresh spinach. Jack cheese melted atop, the plate was completed with a single egg, over medium. Served with sour cream and salsa. mmmm. R got her pancake fave - blue corn, pecan butter and piping hot maple syrup. Perfection.

Portland: Mini Farmers Market, First Thursdays...

After our afternoon wanderings, we met up with L for a little taste of what is to come at Saturday's huge farmer's market. First a stroll around the Pearl district; beautiful buildings with magnificent landscaping. Then to the market for blackberries, pears, peaches and nectarines. Unbelievable produce and flowers.







First Thursdays Art walks featured hundreds of street artists selling and displaying their work and many studios and galleries open to all with snacks and wine to boot!

THE Ultimate Slice

If you know what's good for you, you know NY pizza is unparalleled in its deliciousness and diversity. When do we eat pizza? Let me count the ways. (feel free to contribute some of your own)

1) There is the ubiquitous early morning breakfast pizza - either leftover (I, sadly, rarely come home with leftovers - it's all eaten way before it makes it into cold storage!) or purchased on the street on the way to work. Rational: it is a complete meal! ...starch, veggies, protein, what a way to start the day.

2) The mid-day snack slice: or, the leisure slice. This is the slice that can be eaten anywhere and usually for me, it was on the go. Either heading to work, taking a break from work, or celebrating not being at work. Usually the mid-day slice is one that is easily accessible to whatever your current location is. So, if in the West Village, the slice would be from Bleecker St. Pizza (hot, oven fresh- delicious pizza, awful website) , or maybe Two Boots (if looking for some more sustenance and heavy toppings). When I was living and teaching on the UWS, Sal and Carmines was the destination. Even if it meant trekking up 15 blocks in the slushy snow for a hot salty slice.
On a very sad note: Sal, of Sal and Carmine's passed away last week. Read about it here and here such a loss in the world of artisan pizza makers...

3) Pizza For Dinner: on those nights when you I am either too lazy to cook, to hot to cook, to far from a kitchen to cook, too poor to eat for more than $5. That is when pizza for dinner comes to play. Usually pizza for dinner is 2 slices and some beer (real or root). Ordering from where ever is closest. Amazing hot pies from Sal and Carmines or moderately decent Cafe Viva Pizza back in the olden days of the UWS. Joes of Bleeker or the red vinyl booths and glass boots of Two Boots, Park Slope.

So the gist of the blog is really to tell you all about the best pizza in the world. And that is at Di Fara's on Ave. J.
I know I am slow to the game. I know I am about 10 years behind the pizza times and I also know that you told me so many times over. Oh well. Better late than never, right??


Yes, I've read the new Newsweek's (trying to hard to be a less fluffy weekly) short editorial piece about NY slices. The writer mentioned some key pizza masters and laments the imminent death of the pizza masters who are not passing down their legacies to the next generation. For a wonderful NYC pizza article, check out this wonderful photo journal on The Eaten Path)



Hot, salty, crispy, delectable everything. Crust, sauce, cheese, fresh herbs cut to order and sprinkled liberally on each slice. ahhhh. heaven, if I believed in it, would be a slice of Di Fara's.

If you haven't explored the wonders of Midwood, Bklyn. Head over. In addition to the above magic of Di Fara's (beware the long lines and secret society rules to getting a slice without pissing people off), there is a strange shnitzle bar called Shnizies and an outpost of the Pickle Guys of the LES. Food, glorious food.

Spring comes to VT. Memorial Day Weekend (part 1)

Having my very first guest over the Memorial Day weekend was a delight! I was able to play tour guide in a place I am just beginning to familiarize myself with. The multi-shaded green landscape was a perfect backdrop to the weekend, painting a most perfect pastoral setting to an adventure over the hills of the North East Kingdom.

The adventures were many and the sites visited varied. I think that I'll cut the blog in half and recount some of the highlights.

After an early morning shift at the cheesehouse, I was off to Burlington airport to pick up Jenine and Ruby. (Jet Blue rocks.) Our first stop after the pickup was City Hall Park in downtown Burlington. That Saturday was the first of the season when the artists and crafters would be coming to the weekly farmer's market to showcase and sell their art. Also, there would be a ton of food and I, big food fan, was ready for some springtime produce. There were some awesome food vendors selling all kinds of delights, from preserves to cheeses to (I think most of you will agree that root beer floats are not produce but we can make an exception)
The square in front of city hall was totally happening. Quite the hippie scene complete with dogs off leash, wild dreaded dudes and lots of grass lounging.

From the market, we wandered around Main and Church Streets in search of brunch. We had all had a long and early start to the day and were ready to chow down on some home cookin'. Big ass lines at brunch are not just a NY thing, as it turns out. We skipped the 35min wait at a recommended joint in town and took a chance at a super cute diner called Henry's. Good call. Henry's was awesome. The food, pipin hot and delicious, the decor gave me plenty of fabulous photo opportunities and the waitresses with their awesome uniforms were fantastic.

Off the Farm: Montpelier, VT

According to the official website, Montpelier is the nations smallest capital city. Fancy that.
It was a rainy Saturday and a great day to spend indoors. I prepared myself for the big city field trip by packing up my trusty MacBook, charger, camera and coffee mug. Since I am car-less here, my bike still hiding from the cold country air, I am totally dependant on anyone who offers to drive me out for an adventure away from the hustle and bustle of downtown Greensboro. Though devastatingly hard to peel away from the beautiful trees and picturesque mountainous landscape, getting a breath of other humans and coffee is vital to my well being. When I was offered a lift to the big city capital, I leapt with excitement. Really. About an hour drive south west, we rolled up and down hills and drove by silos, old barns, odd junked out trailers and came into Montpelier.
First stop, Langdon St. Cafe. Occupying the bottom floor of a three story adorable house, the cafe was started as a cooperative and later was bought and run by two owners. Live music nightly, a fabulous and extensive food and beverage menu makes this place a cultural center and a very busy place - especially on a weekend afternoon. Hot egg and cheese on a bagel and a cafe au lait and I was set for the next few hours.

After warming up with a hot mug and catching up on my emails, I decided to take a stroll along Main St. (is there a town in this country that doesn't have a Main St.?) to check out the scene. The scene was adorable. Bookstores with awesome window displays, an old apothicary/museum of 19th century pharmacy items, more books, and a beautiful golden domed State Capital building that usually gives tours in the summer (which I found out doesn't actually begin till July).

Next on the mini tour was the famed Hunger Mountain Coop. I was super excited at the prospect of purchasing fresh produce as it had been close to a week of packaged, canned and refrigerated food for breakfast, lunch and dinner. I was ready to come to the inn with an armful of farm fresh greens and other much needed boosts of vitamin rich food. I took the long walk down the old railroad tracks that lead to the hidden coop and along the way spotted this really cool bike-meld sculpture. The coop was beautiful! everything looking so enticing and delicious. I filled up my little cart with produce, perusing the aisles and snatching up some goodies to take back to the horn of unplenty, Greensboro. The cheese counter alone was a plethera of bounty. Cheeses organized by region and state, small farms and well known favorites. Hunger Mountain was celebrating Earth Day with a great big member appreciation day complete with prizes and a cookout! There were samples galore and really intersting local artisanal product. I bought some local 10 grain bread, some Montpelier made chocoalte bars to send off to Brooklyn and the May edition of Saveur. Having gotten myself so accustomed to my beloved and dearly missed Park Slope Food Coop in Brooklyn, I forgot how ridiculously expensive organic food can run you. Here's waiting for VT spring to show it's little tiny head and grace us with some fresh local produce! $103 dollars and 3 grocery bags later, I was still really happy to have my kale and eat it too.

First Days on the Farm. CHEDDAR.

Wednesday, April 15th marked the beginning of my internship at Jasper Hill Farm in Greensboro, VT. On Tuesday afternoon, the mini-van was packed with enough t-shirts and socks, my bike, cheese books, camera, art supplies and snacks. My delighted and slightly nervous parents and I arrived at the Lakeview Inn on Breezy Point Rd. at 3pm.

After climbing up to the 3rd floor, unpacking some bags, scoping out the joint and getting acquainted with my new abode, we stopped at the library (free wireless and awesome book collection) and the Willey's Market down the road (the only game in town, and open only until 5:30pm) to check out the downtown scene. No signs of farm produce yet, but I'm crossing my fingers for spring ramps and fiddleheads. Evening came, parents drove off into the dirt road sunset and I waved and thought about the months to come... This is what I wanted, a once in a lifetime learning opportunity on one of the most innovative and exciting cheese making and aging facilities in the country.
Day one began with the sunrise above. I was up at 6, headed to the farm (about 2 miles from the inn) for the 7am morning meeting. There is a lot to do, needless to say. My internship will some days in the cheese house and some in the cellars (cheese caves). Most of the work is serious manual labor, as you will note in the posts to come. The first day was cheddar centered. The Cellars at Jasper Hill age Cabot's award winning Clothbound Cheddar in vault #6. A humongous hangar sized concrete structure housing hundreds of 35 lb wheels of cheddar aging in various stages of readiness. The Cheddars are usually ready at 12 months but will need a lot of tending and care throughout their stay. Caring for cheese at the aging stage of their development or affinage, (hyperlink worth reading!!) is a full time job. Like little babies, cheeses need to be washed, cleaned, patted down, turned and snuggled. Really. Each cheese is unique and requires a different and distinct routine.
So, after a brief training on operating the mini lift (used to reach those 30 ft shelved in the vaults) and a demo on correct hand washing and Cellars hygiene and sanitizing, I was taken into vault 6, aka The Great Kingdom of Cheddar. Jasper Hill needed to ship out 192 wheels of Cabot Clothbound that day so our job was to take down the ready cheddars, dust them of mites (which I will talk about next post) and get them ready for shipment.

After lunch, I was put on Larding duty. I hate to be the one to break the really bad news for all of you non-porcine eaters and vegetarians. Many cloth bound cheddars (not the rectangles from the grocery store) are rubbed down with lard. The lard promotes a strong and mite-less rind, provides a barrier for air which would create unwanted mold and dryness. All that to lead up to the next job, re-larding the cheddars.

From larding, we went to packing and wrapping the cheeses for shipment. First, counting 140 sticker labels to put into the packages with the cheese, wrapping the huge mothers in giant waxed butcher paper, weighing each one (34-36lbs) and boxing them up.

Cleaning up the cellars means washing down everything that was in contact with cheese. Sanitizing with a dilution of chlorine bleach, squeegeeing the concrete floors, walls and surfaces and putting all tools, gloves, racks, shelves and other supplies to dry. And that was day one. Day one. Shit. I should have brought along my masseuse.

To Market, To Market...

Mid-March, just that much closer to April! Sunday was a beautiful mild sunny day. A perfect afternoon to pile into the car, camera in tow, and head to Jean-Talon Market.

JTM is one of four large public indoor/outdoor year-round farmer's markets in Montreal. Though much of the produce is sourced from all over North America, I noticed that a majority of vendors sell local produce and products made and grown in Quebec. We sampled a fine selection of fresh produce, from plums and nectarines (not local), to hot-house tomatoes and maple syrup (local and delicious!).

At the height of the maple syrup harvest season, many syrup sellers set up little tables covered in a layer of snowy shaved ice. In the style of the sugar shack, they heat up syrup, pour it onto the shaved ice, then roll a popsicle stick over the now hardened syrup to make a maple lollipop.
Tis the end of the season for my favorite root vegetables: beets, turnips and rutabagas and the anticipated start of the asparagus harvest. There was lots to look at and loads of people crowding the narrow isles of the indoor promenade.

We checked out some local Quebec cheeses at the unfriendly and paltry sampled 'Qui Lait Cru!' and walked into an amazing spice and olive oil emporium aptly called 'Olive et Epice'. The spice selection was impressive. In addition to carrying $3 Madagascar vanilla pods and 7 other varieties of vanilla, this crowded little storefront sells their own house made blends of curries, rubs and aromatic smoked salts. Sadly, they don't have a website!

Duck, quail and chicken eggs, farm fresh were being sold by Steve Finklestein, a 3rd generation farmer. A minor celebrity who recently was written up in the local paper.

The afternoon came to a close with some coffee and pastries at Premier Moisson, a high quality, local bakery chain. (the website features a soundtrack- don't be scared when it starts up!) We sampled a maple pecan roll with a melty buttery center, a plain croissant (I always like to use that as a base for comparaison) and a walnut raisin brioche with butter. mmm. Good times!