Winner, Winner, Bacon Dinner!

As a Rockstar community garden,  I find my self showered with affection, praise, and the occasional extra ticket or two to the premier events in Chicagoland.   Sadly, like so many community gardens, I am also a plot of land and find it hard to pull myself away from all the important things going on, especially at this time of year as Spring springs.


Congratulations to Tammy Green over at Chicago Bites who sprung into action and donated at least $10 to me via SlowFood Chicago and the preSERVE garden team.  She was the winner of my two tickets to the 2011 Baconfest Chicago extravaganza this past Sunday.  It sounds like she had a great time, and I came away with money for an apple tree, a berry bush, or maybe a set of tools that volunteers will use to clean me up and get me ready for the season.  If you missed out on the tickets, you can still come help the preSERVE team - just follow this link.

Read all about Tammy's experience on her blog: http://www.chicagobites.com/2011/04/baconfest-a-celebration-of-pork.htm.

And kudos to everyone who brought cans of food to Baconfest Chicago to support the Greater Chicago Food Depsitory.  It sounds and looks like they took in quite a haul.   This was taken only about half way through the event.

I'm giving away two tickets to Baconfest Chicago 2011

YOU:  An heirloom tomato lover desperately seeking tickets to the sold out Baconfest Chicago 2011.

ME: An urban community garden in Chicago desperately seeking fruit trees to attract bees and grow fruit.

YOU: Willing to donate $10 to me for a chance to win two tickets to Baconfest Chicago.

ME:  Willing to give away my two tickets to the sold-out BaconFest Chicago happening THIS WEEKEND at UIC to one lucky winner from everyone who donates $10 to me (Slow Food Chicago's preSERVE Community garden) between noon today, April 7 2011 and 10:00 AM tomorrow morning, April 8th.

YOU: Not reading this blog anymore, already googling Slow Food Chicago and preSERVE, and donating $10 again and again for multiple chances to win.

ME: Wondering why you quit reading when the link to our donation page is right here: Slow Food Chicago's preSERVE Community garden

YOU: Donating for a chance to win.

ME: Saying thank you to Slow Food Chicago for all the work they do for me and to all the volunteers who will come and help on my first volunteer day on April 16th.  You should come too!  Thaks also to Candid Wines, the wine sponsor of Baconfest Chicago and the folks who provided these tickets. 

The Fine Print:
The winner will be drawn at random from everyone who donates $10 between 11:45 on April 7 2011 and 10:00 AM on April 8th 2011.
The winner will be notified by email and will then be contacted by the good folks at BaconFest Chicago during the day on Friday.
Each donation of $10 qualifies for one chance to win.  Multiple donations can be made.
The winner will be picked at random by members of the board of Slow Food Chicago.
All proceeds go to Slow Food Chicago, a 501c3, and will be used for the preSERVE garden. 

It's Opening Day, Plant Swiss Chard!

From a Slow Food Victory Garden.

It's a big day here in Chicago as the Cubs open up at home in front of thousands of soon to be disillusioned fans and the South-Siders trade their mitts for mittens in snow-laden Cleveland.  On this day as the city prepares to argue for the next few months about which team is better, there is one thing everyone can agree on: 2011 is the year Swiss Chard will finally win it all in Chicago! 

You don't have a clue what I am talking about, do you?  Well that is because you haven't wandered over to
 One Seed Chicago to learn about NeighborSpace and it's efforts to unite this city behind one thing we can all agree is important - great food grown locally.  We at Chicago TomatoFest are supporting Swiss Chard because Swiss Chard supports Tomatoes!  It's true.  Companion planting pairs veggies and flowers that are interact with one another in a small garden and Chard and Tomatoes are an easy and useful pair.  As the link above describes, Chard is attractive to many "useful" insects and repels some of the bad ones so it's a great part of an organic plan, which we of course is crucial for delicious Tomatoes.

On the plate, Chard could not be much easier to integrate into wonderful, nutritious food pairings as well. 
Take a walk with me through this delicious scenario:

1) You volunteer with the team at the preSERVE garden to help prep the garden and plant Sweet Potatoes (next volunteer day is April 16th, 2011 join us!)
2) You come back to help us harvest, just like we did last year. 
3) You take a few of the Sweet Potatoes you earned home and make this incredible Sweet Potato / Chard Gratin:

Find the recipe and more great shots at smittenkitchen.com.

If you don't want to wait until Fall to eat your Chard, and you shouldn't, try one of a hundred fast and easy ways to grow your Chard and eat it too.  Making quiche?  Throw in some Chard.  Making Lasagna?  Add some Chard.  Making scrambled eggs, use Chard instead of Spinach.  Eating at The Publican?  Order the Smoked Whitefish on Brioche with a poached farm egg and pickled Chard stems!  (Editor's Note: Item may not be on the menu anymore, but it's entrenched in my memory).   Don't hesitate to use Chard nearly everywhere in your spring and summer cooking, you can cut and cut, but you will almost never be able to stay ahead of your Chard plant.

Swiss Chard and Cremini Mushroom Lasagna

But wait, there's more!  Swiss Chard is one of the healthiest, nutritionally dense foods we can grow here in Chicago.  In fact, some say that it is one of the top two nutritionally-rich vegetables that can be grown anywhere!  

So don't wait.  Today is the last day to vote for Swiss Chard as the plant that should be supported, shared and widely distributed in town by the good folks at One Seed Chicago.  It's fast and easy to vote - you can do it between innings while you wait on line for the bathroom or another beer...Come on Chicago - VOTE SWISS CHARD!


Damien

PS - Here is one more reason to eat Vote Swiss Chard: Do you really think Eggplant has a thong with it's name on it?

 

Canned Tomato Quiche

Thanks to a great effort with friends and family last fall, we've had a cupboard full of canned tomatoes all winter.  Now, on March 31 when Spring is reportedly springing in cities other than Chicago, we are faced with the wonderfully high class problem of eating everything we have left so that we can be ready for ramps and other sources of happiness.  This weekend's solution was a tomato quiche inspired by the tartes in Thomas Keller's Bouchon cookbook. We also did two canned corn quiche, one with and one without hotsie totsie. 


We used two and a half pint jars of cherry tomatoes, removing the most intact and roasting them for about 30 minutes to dry them slightly.  The canning liquid was reduced down to 2 cups, per the recipe and then added to eggs from Temple Farm Organics which are ridiculously fresh each week at the Logan Square Farmer's Market. 

If you are thinking "wow, that looks great, but you really should have focused the camera", then you are having the same thought I did.  Camera phone quality pic aside, the quiche did look great, but it was a little bit disappointing.  The tomato juice with the eggs did not set as well as we wanted and while it was tasty, the texture was not great.

Happily, we also tried some canned corn quiche, using the same ratios and found the texture much better as the starches set with the eggs and was more of a custard-like texture.

On the right is the corn quiche with Hotsie Totsie - canned garden peppers from last year.  It was the best as the corn alone was fairly sweet, but all were eaten happily.

Thoughts on canning garden tomatoes

Yes, that does say "Hotsie Totsie"

Canning is process.  Enjoy the process and you'll enjoy canning. 

As we prefer to focus on what is enjoyable as a general rule, we are going to do just that.  Still, there are some critically important details to think about when putting anything into a can today that you hope to eat in good health months from now.  For those details, we encourage you to explore the University of Minnesota's detailed page on how to can tomatoes safely.  Read it twice.

Let's talk processes.

Each stage of the canning process offers a chance to enjoy the right here and now of life. For some, canning begins with a seed catalogue in February and thoughts of warmer days.  In an ideal world, the leisurely perusal of Seed Savers or Heirloom Seeds takes place over a bowl of pasta dressed with last year's harvest.  The fact is though that few of us have the space to plant so many tomatoes that we have enough to eat in season and can as well, so let's fast forward to the harvest when growers from across Illinois, Indiana, and Michigan are looking forward to greeting you at your local farmers' market. 

A week ahead of time:

You'll need quite a few tomatoes, 23 lbs for 7 quarts as you read on the U of M's extension page, so plan ahead for your budget.  It is true that farmers' will often offer a discounted deal at the end of a market day, but they will offer you a deal on what they have left, and not necessarily what you want.  Better to go to the market a week ahead of your canning day and talk to your farmer about your needs.  They are likely to offer suggestions on which varieties are fun, which they prefer, and they may offer a discount due to the volume you are purchasing.   With this one small act, you have accomplished many things: You know who is growing your tomatoes, you have committed to a day of canning next week, and you have learned about this season's growing conditions.  We told you the process is fun.

Fight the urge to overbuy and plan reasonably.  You will not can four bushels of tomatoes on your first attempt, or even on your fortieth, no matter how badly we (we mean you) want to have a cupboard full of summer goodness the day after you've canned. 

During the week:

Browse the web for specific instructions on materials needed.  Here is a site that does a nice job of presenting the details.   During the week ahead of your canning day, double check that you have all the required materials including the canning pot.  Make a list, check it twice.  Read this forum for a comprehensive overview.  Personal experience indicates that running out for additional jars, rings, pots, pans, salt or anything else when you are up to your elbows in prepped tomatoes is a part of the process that is better avoided.  Avoid it with a good plan.

Canning Day!

Gather a group of folks who share your enthusiasm.  It's possible to can alone, but working with friends is a guarantee that you'll have a group that wants to come together this winter to share in the next part of the process. 

Think through the process that you have detailed.  Again, once you have jars warm and clean, tomatoes peeled and juiced and herbs prepared, it's a real pain in the arse to have to stop because you are missing something.  The French must do a lot of canning because their term "mis en place" is the first term you should learn.  Roughly translated, "mis en place" means "everything in its place and a place for everything".  The precise translation is "line up your ducks", or maybe that's what Confit de Canard means.  Our suggested mis en place includes:

Jars - sterilized and kept warm either in the closed hot dishwasher or in a 200 degree oven.  Consider the size of your canner and the amount of jars you'll need.  Have enough ready to go before you start.

Canner - whether you will be using a pressure canner or a water canner, have the pot ready to go with as much warm water as needed.  Take fifteen minutes before you start to read the instructions carefully.

Lids - have a pot of water on the stove and the lids you'll need submerged and ready. 

Clean towels - The rim of each jar needs to be wiped clean to ensure a proper seal.  One paper towel will be used quickly.  Have a few ready to go.

Jar lifter.

Tools - Oven mits for hot cans.  A laddle for the tomatoes you will transfer into the can.  A glass of wine paired with the appropriate music.  A pitcher or something like a pitcher to pour the tomato juice and or water into the cans.  A few essential tools that might not be obvious include a jar lifter which serves to remove the cans from the hot water when cooking is complete and a canning funnel that allows you to pour the tomatoes into the jar cleanly.

Canning Funnel

Flavors -

Flavors so simple a child will love them.

Your mis en place will inlcude whatever you might want to add to the jars, but we advise you to think simple, bright, and clean.   Happiness is the smell of summer tomatoes on a cold day in February.  We suggest being as pure as possible in your flavors.  Garlic, herbs and spices can all be added to the sauce that you will make months from now and a clean jar of tomatoes will allow you to follow whatever mood you are in when the time comes.  A jar full of tomatoes flavored with other things might be wonderful, but do you want 8-12 jars of the same?  The only times we recommend tomatoes and lots of other flavors is in case of a family recipe that one knows to be delicious and in case of a cupboard already full of simply canned tomatoes.  The picture at the top of this post shows "Tomatoes with Hotsie Totsie" that we made last weekend.  Note that its a small jar as compared to the others.  This was an experiment that we did after canning more than a bushel of tomato and basil.  We'll see how it tastes this winter.  As the picture at right shows, a bit of basil fresh from the garden is more than acceptable in our book.

Tomatoes -

Last but not least we have to talk about your choice of tomatoes!  "Canning tomatoes" likes Amish Paste and Romas have a lot of flesh and not too much liquid.  They are not quite as tasty fresh as a Cheorkee Purple or a Paul Robeson, but they will be fantastic in February.  Whichever type of large tomato you select, you will want to peel each before canning.  We encourage you to can a mixed selection of cherries as well.  The colors and flavors are great fun to look at for the next few months and even more fun to eat.  Most of these choices should be made during the planning stage, and the always critical "talking to the farmer" stage.  Listen to what the folks at the market have to say and you'll be on your way to canned happiness.

Time to eat!

We suspect you won't need much help here, but we do suggest that you see the eating as a critical part of the process and one that should be shared with old and new friends.  You might use the opening of a can as an excuse to call some of the people who helped grow and can the fruit.  You might also take a can to a group of new friends - nothing says hello like summer in February.  Finally, we end with the suggestion that you should also be ready to simply open a can on a Tuesday night with nothing special going on.  Even if you pour it over some pasta while reading the newspaper, the fruit of your labors will be a wonderful reminder of the process, the flavors, and the people worth celebrating in your life. 

Enjoy,

Damien and Mo

This was written for The Local Beet and appears on that site as well.  Thanks for the chance to guest-post, Beets! 

Mo Ferris has been canning on her days off from the restaurant she manages in Chicago and is a graduate of Johnson and Wales.  Damien Casten is the guy whose inability to stop ordering heirloom seeds led to the birth of Chicago TomatoFest. 

Heirloom Tomato Madness at Custom House Tavern

Owner Sue Kim and new Chef Perry Hendrix have taken Chicago TomatoFest to a whole new level.  They are doing so many things to help us complete the garden at Central Park and 12th place, it's hard to know where to begin so allow me to present the meal I had there last week. 

To start, take a look at the menu:

That's correct - they have FIVE dishes featuring Heirlooms from which they will donate $0.50 for each dish sold to preSERVES.  Well, that is sure generous, and we love the fact that they are sharing the story of TomatoFest with every customer who comes in the door, but how is new Chef Perry Hendrix using these heirlooms.  Quite well, actually.

Gazpacho was my first choice.  Chef Perry uses a healthy dose of garlic and a touch of heat, both of which were balanced with small cubes of watermelon, and I think a bit of watermelon juice splashed in at the end.  The result was a run of flavors that complemented the tomatoes instead diverting from the flavor. 

Chef Perry's "Bacon" at Custom House Tavern.

Next up I went for the BLT, of course, and had the good fortune of wandering into the kitchen to see what Chef was up to.  The answer was surprising to say the least.  Once a week, an entire pig's head from Slagel Farms is delivered to the restaurant.  Chef Perry debones it and then wraps the remaining skin, cartilage and muscle into a tight roll.  There is enough muscle in the cheek to make for a far less fatty cut that I expected.  After it is wrapped, the roll is then preserved for a few days in what tastes like rosemary, rosemary and more rosemary.  As a fan of rosemary, I thought the flavor was a great addition.  Instead of having a smokey, more traditional bacon flavor, this is herbal and bright.  Fascinating.

Next up, thin slices are sauteed before they go into the sandwich which is constructed with a thick piece of brioche, which I would argue is critical to absorbing the mayo and the tomato juices that one hopes will run all over hands while devouring an in season BLT.  (Is there any other kind?)

And now we come to a critical juncture.  What sort of heirlooms are being used by this talented young Chef who is brand new to the Chicago scene?  Turns out he has selected (at least on the day I was there) the Cherokee Purple, one of the most delicious of all heirlooms thanks to its rich, dark sweetness.  Well played, Sir!

Put it all together and you have a BLT that makes the trip to Custom House Tavern a must-try destination for lunch in the loop these days. 

Go for the BLT and stay for the Heirloom Tomato Infused Vodka drinks. That's right there is more.  Pictures and details follow in our next post...

How to seduce a renowned food writer (and why your neighbor might be more important)

I scream, you scream, we all scream for the attention of a few national figures who drive forward the cause of good food. 

Well, screaming might not be what we do, more like try to share the passion we have for our small local projects with people who might in turn promote the efforts of our collaborators and friends.  In our case, we hope you might have read our "Open Letter to Ruth Reichl" posted a few days ago.   Happily, Ms. Reichl noticed too and in a Twitter exchange commented: @tomatofest Yes, I saw it, and was so sorry not to get there. I will definitely make it on my next trip to Chicago!

How cool is that?  I can imagine the garden party now...

Fact is though, as flattering as one person's attention might be, and we are flattered indeed that our project appeals to Ms. Reichl's sensibilities, what is more important is the attention of our friends and neighbors here in Chicago.  Our efforts to support a garden are for and about the N. Lawndale community in particular and the health of the city in general.  Without the work of our friends and nieghbors, who gathered in April to truck in compost and long before that to draw up the plans, the garden would not be a reality.   The preSERVES program is a test run to see if Slow Food Chicago, Neighbor-Space and communities can come together to tackle a garden at a time small pieces of the problems related to food supply, urban blight, and all the nasty issues that are prone to arise in food deserts, or anywhere else with a culture of take-out, convenience-first, nutrition-second eating.   The good work being done by these people will draw more and more people into the web of delicious, locally grown food, and that is worth celebrating.

It really is cool that two national figures have embraced what we are doing, but what is spectacular is the effort on the ground. 

Want to help?  You can, one bite at a time.  Join us for our Chicago TomatoFest Potluck on September 9th at The Honey Coop, and "Buy a sandwich, Build a Garden" over the next month at some of Chicago's leading restaurants.