Wordless Wednesday Voggy Sunrise

Birth of a Farmer's Market

On Thursday, January 21st, Hawai'i island got a new Farmer's Market! This is a good thing for the community and the island. The small village of Pepeekeo on the Hamakua Coast opened their new market with a blessing by Reverend Baron Kimura of the Tenrikyo Kaka'ako Church. About 80 people from the community attended the opening.

Matthew Pritchard-Tage (above) is the owner of the 1.6 acres on Highway 19 where the market is being held on Thursdays from noon till dusk and Sundays from dawn till 2 pm.

Tom Lackey's Huli Huli Chicken was the star of the day and there were long lines waiting for the chicken to finish cooking. We took one home and it was succulent and delicious. Also at the oepning was Bob Ferazzi's  Make'a Nursery  selling young healthy vegetable and herb plants 3 for $2. We bought some purple tomatillos and hot peppers from them and I plan on going back again to get some more starts.

There was shave ice of course, what Hawaiian event does not have shave ice and huli huli chicken? A fruit and vegetable vendor had her hands full keeping up with her orders, there is certainly a need for more vendors to meet the demand.

The mayor sent an emissary to speak to the crowd on his behalf. Public Information Specialist Desiree Cruz thanked the vendors and customers for supporting the market and talked about the importance of community support and fresh local foods.

County Councilman & local grocer Dominc Yagong spoke at length with enthusiasm about how important farmer's markets are to the people of Hawaii and how we are so fortunate to have so many things growing locally. He emphasized that it is not just the marketing that is important, but also a chance to talk story with friends and neighbors in a way that builds community.

It will be great to see this market grow and to see how it provides a service to the people of the Hamakua Coast. If you are interested in a spot at the market, each 10' X 10' space rents for $15. Produce vendors, food vendors and artists are needed to grow this market.  See you in Pepeekeo!

Senate Bean Soup My Way

My husband LOVES beans any way you can make them and so I do use them frequently to make him smile. He loves Portuguese Bean Soup and one of his favorites is Senate Bean Soup, like his mother used to make.  After Christmas we got a big ham which I smoked and then used in a variety of ways, but as with any ham... there is always that bone calling to be put into a pot to make one more dish and usually that includes legumes of some sort.

Senate Bean Soup is really just a very simple way of making Navy Bean Soup. It is served every day in the US Senate Dining Room. There are two stories of how this came to be, on is that early in the 20th century, Senator Fred Thomas Dubois of Iowa (who was interestingly both a Republican and a Democrat) requested that it be served and henceforth it has been. However, his version of the soup has mashed potatoes in it and the recipe that has been served in the Senate Dining Room does not. There is a second story that Senator Knute Nelson of Minnesota requested the soup be served in 1903 and it became an instant hit with the senators. His version did not have mashed potatoes and is much like what is served in the Dining Room today. Regardless, the soup is a mainstay in the Senate Dining Room to this day.

I tend to put my own mark on even the most simple of recipes, and so my recipe is slightly different, but adds only a few nuances to the pot. The result is a hearty and delicious soup which is great served with cornbread on a winter afternoon. It is equally nutritious and economical. My husband, for whatever reason adds ketchup to it, where I add some sliced Hawaiian Peppers and lots of crushed black pepper. Here is my take on Senate Bean Soup:

Ingredients
1 large ham bone or three smoked ham hocks
5 quarts of stock or broth (water can be used if you don't have stock)
1/2 cup dry white wine (or stock can be used)
1 Pound of Navy Beans (soaked over night and rinsed)
3 carrots chopped coarsely
2 Large shallots and 1 onion chopped finely
3 stalks of celery chopped finely
9 cloves of garlic chopped finely
2 Tablespoons olive oil
2 russet potatoes, peeled and chopped coarsely (same size as the carrots)
1 bunch of parsley chopped finely
Salt and pepper to taste ( about a teaspoon of each)

Method
In a large stock pot, add oil and the onions, carrots and celery. Sauté till the onions are slightly  transparent. Make a hot spot in the bottom of the pan, add garlic and allow to simmer for just a moment, then stir all together. When the onions start to turn golden, add the potatoes and stir again. De-glaze the pan with the wine or stock. Then add the beans, & ham bone/hocks. Generously salt and pepper. Turn heat on medium low and simmer for an hour. Taste. The beans should be soft, but not mushy and the carrots and potato should also be cooked through.  Remove ham bone, add any ham meat leftover (more is always better when it comes to ham.) Stir in 1/2 of the parsley. Dish into bowls and sprinkle remaining parsley over all.

*Note, "Senator" Wes says this should be served with cornbread and maple syrup.

What it is like to sit at my desk

A typical morning finds me up at 4 am and after walking the dog, feeding the cat, making coffee and turning on the computer, this is what it is like:

Pork Belly

I actually think that bacon (aka pork belly) is probably one of the most diverse and craving inducing foods known to man. Pork Belly can be cured and made into pancetta or cured and smoked and made into bacon, made into one of my favorite Asian flavorings, Char Sui or in some cases just cooked in interesting ways. Here are a few fun things done with it...

Visit Bacon World, where bacon becomes art! These photos are courtesy of www.UnusualLife.com

It is not all bacon... he uses cold cuts too

And then there is David Beran, one of my favorite Chicago chefs from Alinea. I consider Chef David to be a food artisan... making amazing flavors and displaying  them in innovative and beautiful ways. He uses tweezers and surgical instruments to create his incredible dishes. In this video he shows us how he works his magic with a pork belly dish: Alinea-Video 

Another thing that always cracked me up when I was a kid was the commodities market, remember hearing about the price of Pork Bellies... now "I so get it!" And today at least the market is UP!

Pork Bellies (CME) February 10 (cents per lb.)

89.30

+0.25

89.85

89.30

90.25

1/21 10:29am

Wordless Wednesday My Tardy Christmas Cactus

This Christmas Cactus is ten years old, but really it is far older. It is a cutting from a very old Chicago family Christmas Cactus given to us by our dear friend Larry Heinemann when we were married in 2000. When he gave it to us, it was a cutting in a six inch pot with three little stems. If you live in Hawaii, let me know and I will give you some cuttings. The whole ordeal of being shipped here may have something to do with it's tardiness at blooming this year. We'll see what happens next year.