cooking with farm grown product
DESCRIPTION
TRANSCRIPT
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Cooking With Farm Grown Product
Sanitation, Safety and storage• Cleaning• Controlling Bacteria• Commercial cleaning methodsProduct Usage• Harvest • SeasonsPreserving the harvest
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“Dinner in the Field”
DinnerZephyros Farm 2008
The First Culinary Educational Farm to Table Dinner in the
World
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Receiving product• Clean excessive dirt, dry and store product for later use• Excessive water will cause mold and rotting• Cut tops from root vegetables
• Root vegetables will lose nutrients and wilt if stored with tops on• Tops may by used for additional applications
• Refresh wilting greens in tepid water• Make a fresh cut on the stem so water can be absorbed• Remove excess water for longer storage
• Store vegetables according to type: most vegetables prefer dry, cool to cold temperatures and dark.
• Cover to prevent wilting in refrigeration
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Late Harve
stBount
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Controlling Bacteria
Prior to processing and production of product soak all garden vegetables in an alkaline solution.• 2 Tablespoons Baking soda & 2 Tablespoons salt in a 5 gallon
bucket of water filled to 4 gallons• Soak product for 15 minutes• Rinse all product in fresh water to remove alkaline residueAvoid storing low acid vegetables in an anaerobic environment (no oxygen) to avoid botulism. • Garlic in oil even after roasted should be stored under
refrigeration.• When processing tomatoes add lemon juice to ensure a pH of
at least 4.6.
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Conventional Methods for Cleaning Vegetables
• Organic vegetables sold in grocery stores and supermarkets are soaked in a 5% bleach solution.
• Conventional vegetables grown with pesticides and chemicals are not always washed to remove these poisons.
• Additional waxes and preservatives may be added.Dirty Dozen conventional vegetables to avoid
• Apples, celery, cherry tomatoes, cucumbers• Grapes, hot peppers, imported nectarines, peaches• Potatoes, strawberries, spinach
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Old World Cooking
ReclaimedWild Game
Livestock
Head to Hoof Cooking
Artisan PracticesWild Yeasted BreadsCheese makingWinemakingPreservingPickling
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Seasonal cooking & utilizing storage cropsSeasonal crops• Plan menus around what is being harvested• Vary preparations for diversity• Utilize vegetables at different stages of growth i.e. pea shoots• Adapt to abundant harvest i.e. zucchiniStorage crops• Utilize the stored crops from the previous season• Plan harvesting to maximize product availability
• Sun chokes can be harvested in the fall or the spring• Harvesting in the spring when other crops are less abundant is
more efficient
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Food Preservation Methods
Canning & pickling• Boiling water bath canning
• High acid foods with a pH 4.6 or lower• Addition of acid for low acid foods
• Pressure canning• Low acid foods• Utilizes pressure to obtain higher temperatures
Fermenting• Fermenting crock• Salt, whey or starter culture• Increases nutrients in food• Unlocks essential nutrients
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Preserving the Harvest
Drying Food• Sun dried• Food dryers• DehydratorsHarvesting Seeds• Legumes
• Dry on the vine, remove pods and store• Retain some of harvest for nest seasons crop• Be careful of plants that cross polinate
• Grains
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Additional resources can be found at the bottom of the syllabus page