the petite pig

still playing with dirt: volunteering at the alemany farm

i was the kind of kid that enjoyed playing with dirt.  i spent my time after school digging up worms and slugs, slicing them in half and watching them regenerate into more worms and more slugs.  although my squeemishness threshold is not at the same level as my five year old self, i definitely can while away a few hours in a pile of dirt.  while more and more americans are getting closer to their food by shopping at farmers markets and subscribing to community supported agriculture (csa) programs, there's nothing like working in the field, whether it's your own little garden or a farm that nourishes many. 

this weekend, tim and i rolled up our sleeves and got to know our food a little better at the alemany farm.  between 9 lanes of the 280 highway and the projects lies a quaint 4 acres of agricultural oasis just on the outskirts of san francisco.  our farm tour guide gave us an incredibly informative tour about the farm and its philosophy.  jason our guide was probably a better speaker than anyone i've come across in business and definitely knew his food and farm facts.  not surprisingly, the highlight of the tour was when we got to the composting bins and got to search for worms - the childhood memories just came rushing back.  the next best highlight was finding out that my backyard just might the perfect environment for growing some mushroom spores.  before you know it, i'll be jess dang, the mushroom forest nymph.  but before i got to indulge my mushroom fantasy, we had some work to do.  unfortunately, i didn't get to layer in the fresh horse manure to form a compost lasagna (perhaps i'll be luckier next time) but spent the day wiping out the native plant garden of all non-native invaders - dang pest control to the rescue!

if you want to learn to be your own forest nymph or take a turn at being a trusty farm hand, alemany farm has volunteer days the first and third sunday of each month and all the saturdays in between.  maybe i'll see you there.  i'll be by the dirt looking for worms.

eating in europa

in three weeks, i'll be departing for a 15 day vacation in europe.  my itinerary is 6 days in paris; then off to milan to shop & see duomo number 1; then cinque terre where we'll be staying in vernazza; then to a little farmhouse outside of bologna called corte d'aibo to enjoy the italian countryside; and finally to florence, where i plan on gaining multiple pounds from all the wonderful gelato. 

the last time i was in paris, i was stuck in tourist-trapped alleys with 15 euro pre-fixes that catered to the american palate so i'm looking for some recommendations.  where shall i dine in paris?  in florence? 

smoked veggie chili for a chilly san francisco summer

while most of the country is breaking out the sundresses, skimpy bikinis and flip flops, us san franciscans are still gripping our down comforters for warmth as we enter the season known as cold-ass summer around here.  although it's false that mark twain ever said, "the coldest winter i ever spent was a summer in san francisco," the statement definitely has some truth to it.  so what does any warm-blooded american crave during the cold weather?  well, i don't know about you, but i sure love a hot cup o' chili.  in preparation for summer hibernation and the vegetarian boyfriend moving in with me (!), i've been testing out several meatless alternatives that are just as satisfying as the original.  the secret is adding a healthy tablespoon of smoked paprika that offers that smokiness that meat usually provides.  make a huge pot in your favorite dutch oven and you'll have days worth of warmth to enjoy. 

smoked veggie chili
serves 6 to 8

2 tablespoons olive oil
1 medium white / yellow onion
2 zuchhini / yellow squash, diced into 1/2 inch squares
1 red pepper, diced into 1/2 inch pieces
1 28 oz. can of crushed tomatoes
1 cup of red wine
1 cup of vegetable broth
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon adobo sauce
1/2 tablespoon chili powder
1/2 tablespoon italian seasonings
1/2 tablespoon fennel seeds
1 cup of cooked garbanzo beans
1 cup of cooked kidney beans
1 1/2 cup frozen corn kernels
salt to taste
suggested toppings: cheddar cheese, sour cream, cilantro, sliced green onion

place a 5 quart dutch oven (or heavy bottomed pot if you don't have a dutch oven) over medium-high heat.  once warmed (usually a minute), add olive oil.  allow olive oil to heat (about 30 seconds) and then add diced onions.  cook onions for about 4 minutes or until softened.  add zucchini and red pepper.  cook for another 4 to 5 minutes.  add all ingredients up until garbanzo beans.  cover and bring to a boil and then uncover and let simmer for 30 minutes.  add beans and corn kernels and cook for another 5 minutes.  season with salt to taste and top with your favorite chili accoutrements.     

best eaten in flannel pajamas with a piping hot piece of cornbread.