Tea Farm

Ever since I started preparing for last week’s tea, tea has been much on my mind.  I have more to say about it than can be reasonably contained in a single blog so I’ve decided to write a series on the subject.  Tonight I’m writing about Tea Farm, here in the valley.

Tea Farm is an eleven acre organic farm that grows a variety of tea-centric crops including lavender, hops, and calendula.  They blend their crops with fair trade and organic teas and offer their blends both in their own tea room and around Vancouver Island.

Although most tea is grown in tropical and sub-tropical climates, there are some hardier varieties.  In 2010, Tea Farm planted a trial crop of 200 plants of one of these varieties, to see if tea is a viable crop in this area.  The tea has made it through the winter and Tea Farm is now hopeful that they will be able to offer valley-grown tea within just a few years.

Margit Nellemann, one of Tea Farm’s owners says “We specialize in organic and fair-trade teas from around the world and we’ll continue to do that, honouring what people have been doing for centuries and what they do well,”[1] but it’s exciting to think that the valley could soon be home to the northernmost trading tea farm in the western hemisphere. 

I’m looking forward to Tea Farm’s first offering of their own tea crop.  In the meantime, I’ll continue to enjoy their teas at home and to visit their tea room, where I can also admire Margit’s pottery.  The rural setting is as calming and delightful as the teas themselves.

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[1] http://www.bclocalnews.com/news/117550908.html

photo:  recipes.howstuffworks.com

Rice Is Nice

We were headed to Victoria for the day today and I wanted to pack some sort of lunch to take along with us.  Sandwiches didn’t appeal so I turned to an old standby:  brown rice patties and cheese.  If you’re looking for something different to pack for lunch at work, to add to a picnic basket, or to feed the kids at snack time, you might want to try these patties too.

My recipe for brown rice patties dates back to the 70’s.  Like many recipes from that era, it’s very conscientious about using healthy ingredients but not really concerned about added fat.  The patties are fried.  I’ve tried baking them but it just doesn’t give them the right texture.  I continue to make them anyway, choosing to fry them in canola or olive oil, and to make sure that both the skillet and the oil are hot when the patties are placed in the pan.  Doing so ensures that the patties form a crust while absorbing the least amount of oil.

Why do I continue to make these patties?  Well, they taste really good and, even with the oil, they’re good for me. 

Brown rice is a whole grain, rich in fiber.  Fiber keeps our colon happy and helps to lower cholesterol.  Research has also shown that women who eat a diet rich in whole grains are less likely to gain weight because the fiber in whole grains helps them feel full.

Brown rice is a good source of manganese, selenium and magnesium.  Manganese helps us to synthesize fatty acids, important to maintaining a healthy nervous system.  Selenium is an essential component of several major metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems, and immune function.[1]  Magnesium aids in the body’s absorption of calcium, helps our hearts maintain a steady rhythm, and helps maintain proper muscle function.[2]

Sesame seeds are a source of copper, manganese, tryptophan, calcium, magnesium, iron, phosphorous, zinc, vitamin B1 and fiber.  They contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals.[3]

I eat my brown rice patties with cheese.  The proteins in the patties and the proteins in the cheese combined form a “complete” protein, providing all twenty-two standard amino acids.  All in all, that’s some pretty powerful nutrition packed into one tasty treat.

To make brown rice patties, combine 1-1/2 cups cold, cooked brown rice, 3 Tbsp. sesame seeds, 2 Tbsp. whole wheat flour and 1/2 tsp. each of salt and tamari sauce.  Work the mixture gently with your hands until it binds together and then form it into six 2-1/2 inch patties.  Fry them until they’re crisp and golden on both sides, then transfer them to paper towel and let them cool.  They’re best served at room temperature.

Enjoy.

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[1] http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128#healthbenefits

[2] http://health.learninginfo.org/benefits-of-magnesium.htm

[3] http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128#healthbenefits
Photo: gracefullanding.blogspot.com

Artisanal Cheese

There was a time when all cheese was artisanal cheese.  Every village or farm that had access to cattle, sheep, goats, yaks, buffalo or other milk bearing creatures had a cheese maker.  Every farm wife knew how to make fresh cheese.  Cheese was a local product, made from local ingredients, by local people.  Then, somewhere along the way, cheese making was industrialized.  It became increasingly the province of huge companies like Kraft, made in vast stainless steel vats, and with the rise of the supermarket became the only cheese many North Americans have known.  Thankfully, that’s changing.

Since the rise of the back to the earth movement of the 70’s, artisanal cheeses have been making a recovery.  Now, many communities are fortunate enough to have access to one or more regional cheeses.  This is how it should be.

Here in the Cowichan Valley, artisanal cheese is made by Hilary and Patty Abbott, owners of Hilary’s Cheese.  Since 2001, they have been making cows’ and goats’ milk cheese and selling it in their deli in Cowichan Bay.  They also sell their cheeses at the local farm market, their new store in Victoria, and in shops and restaurants on the rest of Vancouver Island, in the lower mainland, and Whistler.

Cowichan Valley’s climate is mild, with ample rain, a combination that provides plenty of high quality forage for goats and cattle.  Our local milks are of very good quality and Hilary’s Cheese uses these milks to make small batches of cheese each week.  They offer twelve different cheeses, which fall into four basic groups:  fresh cheeses, cheeses whose rinds are washed in Cherry Point Solera (blackberry dessert wine), blue cheeses, and white bloom cheeses that are similar to brie or camembert.  I’ve tried them all.

I still buy supermarket cheeses but our local cheeses are increasingly finding pride of place in my refrigerator.  Right now, my fridge contains some Hilary’s chevre, some Red Dawn (one of their washed rind cheeses), and a small piece of You Boo Blue (humourously named for Youbou, a local community on Cowichan Lake). 

My cousin Lyne inspired me to use Hillary’s chevre on a goat cheese and garlic scape pizza. It was so good I plan to make another.  

We often end our meals with a fruit and cheese plate that includes Red Dawn cheese. 

The piece of You Boo Blue was much larger when I bought it but a good portion of it went into a heavenly risotto this week.

I’m very grateful to have access to such wonderful locally made cheese and I encourage you to check out cheese makers in your community.  They can introduce you to wonderful flavours that are truly a taste of home.

Photo: syscovictoria.com

Strawberries

Summer slept through her alarm clock this year and awoke late.  She threw all of her flowery garments around her and ran out the door, in amazingly lush and beautiful deshabille.  Roses are blooming everywhere.  Wild honeysuckle climbs through the trees, and it’s strawberry time here in the valley.

Local strawberry growers are experiencing a bumper crop.  I’m so glad!  Field ripened strawberries are quite unlike the imported ones we see earlier in the year.  Little can improve upon the taste of a perfectly ripe, red strawberry, freshly picked and still a bit warm from the sun.

How do you like to prepare strawberries?  Shortcake is always good, and jam.  A smoothie never goes far astray.  Homemade strawberry ice cream is heavenly. 

However you prepare them, when eating strawberries you are doing something good for your body.  Strawberries are very rich in vitamin C.  A one cup serving will provide you 149% of your daily requirement.  They are also higher in fiber, folate and potassium than other fruits like bananas, apples and even oranges. 

A recent study by Dr. Gene Spiller, Nutrition and Health Research Center, has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease. They are also found to reduce risk of cancer, enhance memory function and combat rheumatoid arthritis.[1]  Good reasons to enjoy that bowl of strawberries and cream.

I avoid imported strawberries even though buying them extends the length of time they are available.  In order for them to survive the long journey to our grocer’s shelves, imported strawberries are picked when they are still white and unripe.  The natural sugars in berries are a product of photosynthesis so, although they continue to turn red after they are picked, berries that are picked unripe will never be as sweet as berries that have been allowed to ripen in the field.

We’ll be going to a U-Pick farm next week, baskets in hand.  I’m looking forward to jars of beautiful red jam and I’ll be putting some berries in the freezer too.  When we eat them next winter, those sweet strawberries will be a wonderful reminder of the colours and scents of summertime.

If you would like to read more about our local strawberry crop, there’s an article in today’s Cowichan Valley Citizen.  You can find it online at http://www2.canada.com/cowichanvalleycitizen/news/story.html?id=e2ecf30b-3078-45ca-b2a2-da29ede067b3.

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[1] http://www.strawberry-recipes.com/strawberry_nutrition.html

Photo: motherearthnews.com

Tea Time

When my grandma was in her 90’s, she moved from her home into Cowichan Lodge.  She adjusted to the move very well and spent many happy years there.  Her only complaint about living at the lodge was that she couldn’t get a decent cup of tea.  Tea at the lodge was made in the kitchen and then delivered to the residents by trolley, in metal pots.  My grandma deplored the use of metal pots for making tea and disliked the lukewarm temperature the tea attained in the course of its journey to her room. 

It was my habit, if possible, to visit Grandma once each week.  When I went to see her, I took with me all the accoutrements of a proper tea:  tablecloth and napkins, china tea cups, a tea pot and tea cozy, good tea, cream and sugar, silver teaspoons, small sandwiches and some baked goods.  I would set up our tea in the sun room at the end of her wing. 

Grandma and I both came to look forward to our weekly tea ritual.  It gave us a pleasant setting for our visit and an opportunity to enjoy each others’ company.  Grandma’s been gone for some years now, but I still have fond memories of those afternoon teas.

This week, I’m catering a funeral tea.  Once again, I’m making small, crustless sandwiches and dainty baked goods; gathering together all the materials that make a good tea special.  As I work, I find myself remembering those visits to the lodge and thinking happy thoughts about my grandma.  It makes for pleasant work.

Since it has been some time since I last made tea sandwiches, I spent this afternoon revisiting a favourite cookbook of mine:  “The Afternoon Tea Book” by Michael Smith. This is not the Michael Smith we Canadians know from Food Network but is, rather, an English food historian.  He wrote for the New York Times, and for Homes and Gardens.  He also worked as a presenter on the BBC and served as a consultant on several well known TV series.  In “The Afternoon Tea Book” he provides not only recipes but also an illuminating look at both the history of tea and of the afternoon tea ritual as it came to be established in England. 

I had a lovely afternoon.  I enjoyed re-reading all those interesting historical notes and revisiting recipes as familiar to me as old friends.  More importantly though, I enjoyed some happy memories of time spent with a very special woman.  I’m blessed to have had her in my life.

Photo:  biggestmenu.com

Awfuls

Some years back, on vacation, I purchased a Mickey Mouse waffle iron.  We stopped in at my sister’s house on the way home and—excited to try out my new toy—I made waffles for breakfast.  My 3-year-old nephew ate four of them and then exclaimed “I really like awfuls!”

Last night I asked my husband what he’d like for Sunday breakfast and he replied “Awfuls!”  I was happy to oblige, especially since he’d given me enough lead time to prepare my favourite waffle batter.

My favourite waffle is yeast raised, adapted from a recipe in “The Breakfast Book” by Marion Cunningham. It’s simple to make but does require some advance planning.  It’s well worth the effort so, when I do take the time to make it, I double or triple the batch and then freeze the extra waffles.  The frozen waffles are easily reheated: Just place them directly on the racks of a preheated 350ºF oven for 5 minutes.

If you’d like to try these waffles yourself, here’s how:

Use a large mixing bowl.  The batter will double in volume as the yeast works. 

Heat 2-1/2 c. milk to lukewarm and add 1tsp. sugar.  Stir until the sugar dissolves and then sprinkle 1 package of dry yeast (2-1/4 tsp.) over the surface of the milk.  Let stand until the yeast dissolves.

Stir 1/2 c. canola oil, 2 c. flour, and 1 tsp. salt, and beat the batter until it's smooth and blended.  (It takes a fair bit of mixing so you may want to use a hand-held electric beater instead of mixing it by hand.)  Cover the bowl with plastic wrap and let it stand overnight at room temperature.

Just before you cook the waffles, beat in 2 eggs and 1/4 tsp. baking soda until well mixed. 

The batter will be quite thin.  Pour about a half cup of batter onto your preheated waffle iron and bake the waffles until they’re golden and crisp.

Enjoy.

Don't Forget The Potatoes

Pray for peace and grace and spiritual food,

For wisdom and guidance, for all these are good.

But don’t forget the potatoes.

-John Tyler Petee

The first tiny nugget potatoes of the season have appeared in our grocery stores and farm market.  I’m happy about that.  They’re a seasonal treat that I look forward to every year.  Potatoes make frequent appearances on our table year-round but these tiny sweet early spuds hold a special place in my heart.  They are the very essence of potato-ness to me.

Nugget potatoes are so tasty that little needs to be done to prepare them.  A quick boil in their jackets, in some salted water is sufficient.  If you have a garden, you may want to pluck a sprig of mint or dill to toss in the water as the potatoes boil.  That’s all that’s needed to make a perfect dish.

Once potatoes grow past their nugget stage, they’re prepared in countless ways.  They’re so much a part of our diet that most of us rarely look to a cookbook for instruction.  We have learned from childhood how potatoes can be cooked. 

Just how did potatoes come to be such a staple?

Potatoes grow wild throughout the Americas, but most are found in South America.  There are over 5,000 varieties, 3,000 of which are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia.  

The Spanish brought potatoes from South America to Europe in the mid-16^th century.  They had an empire across Europe and used potatoes to feed their armies.  Peasants along the way adopted the crop, which was less often pillaged by marauding armies than above-ground stores of grain.[i]    

By the 19^th century the potato was the most important new food throughout Europe.  It had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger), and its cheapness.  Potatoes yielded from two to four times more calories per acre than grain did, and eventually came to dominate the food supply. They comprised about 10% of the caloric intake of Europeans at that time.[ii]

When Europeans came to settle in North America, they brought the potato with them.  It was by that time part of almost every European cuisine, and soon became a staple of the new world diet as well.  So much so, in fact, that we now tend to take the potato for granted.

Thanks in part to low carb diets, many folks view spuds as junk food, a source of empty calories, but that’s incorrect.  A medium sized potato with its skin provides 45% of our daily requirement of vitamin C, 18% of our daily requirement of potassium, and 10% of our daily requirement of vitamin B6.  Potatoes also provide thiamin, riboflavin, folate, niacin, magnesium, phosphorous, iron, and zinc. 

A medium potato contains about 26 grams of carbohydrate.  The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.[iii]

I have always enjoyed potatoes—they are comfort food to me—but I’ve viewed them as something of a guilty pleasure.  Now I understand that it’s not the potato that’s the culprit, it’s the stuff we add to it.  The 150 or so calories in a spud are nothing compared to what we get through the addition of butter, sour cream, and other fat-heavy ingredients when we prepare and serve it. 

I’m going to enjoy my nugget potatoes, boiled and without added butter, secure in the knowledge that doing so is not only good for my morale, but for my body too.

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[i] http://en.wikipedia.org/wiki/Potato

[ii] http://en.wikipedia.org/wiki/Potato

[iii] http://en.wikipedia.org/wiki/Potato