Thursday, March 24, 2011
Things to Ponder - Out in the Field and In the Kitchen
A while back, I came across this video for Pete's Greens, a local four season farm located in Northern Vermont. Hopefully we'll be able to make it up there one of these days to witness their amazing operation firsthand. Whenever I see a farm operation such as this, I can't help but to think of what an impact Eliot Coleman's ideas have had on our next generation of New England farmers. It's hard to regard food as a "commodity" when you are growing it in a way that is more sustainable and locally inspired.
I'll admit that I probably have an overly romanticized view of what it would be like to farm for a living. (I'm a dreamer, what can I say?) Still, I can't help but to fantasize about one day stepping off of the corporate rat race and starting a little homegrown business of my own, whatever that might be.
On a completely different subject, I purchased a copy of Tartine Bread a while ago but have yet to venture into the kitchen with it. To create bread made entirely from a natural yeast starter sounds amazing, especially if you're interested (like I am) in stripping down this wondrous craft to its simplest, less predictable and wildest form. I'm sure it will be a while before I can get one of my bread to look as good as the ones shown in this video - that is if I can find the time to go down this path. I hate to admit it but I've become a No Knead bread junkie (it's just so darn simple and convenient to prepare and I've come up with a version that we really enjoy).
Has anyone tried the techniques described in this book?