One of the concepts that crystallized during the Web 2.0 evolution is that of the “ideagora.”  With the advent of two-way conversations utilizing the internet as mechanism or means (ie. being able to upload as well as download or being able to push content as well as pull or consume content) a couple of companies pushed the concept of “marketplace” to a new level. Profiled in the book, Procter & Gamble and Eli Lilly & Co., two midwestern giants, who quite frankly I wouldn’t have thought to be likely candidates for cutting edge Web 2 stuff.

Nonetheless the demands of the market and the easy access to the internet as a tool gave birth to Innocentive.com and yet2.com. What made these portals unique wasn’t really commerce, but an exchange or matchmaking service of ideas. Both companies realized they could employ every researcher or scientist on the planet and it would still take years to get their projects off the ground — a highly impractical approach to getting products to market quickly.

Rather they decided to look at the pyramid structure of their traditional organizations and “open” up to an alternate, flatter structure. They posted outstanding research projects online (giving up some intellectual property along the way) in hopes of attracting contractors, retirees, etc. for short-term projects in which they had a specific expertise. The portals were instantly successful. A win-win all around and now these portals are open to many businesses matching ideas and expertise in a free, online marketplace.

I know you’re wondering why this post is on a food blog — I’m finally going to get to the point — I wondered if there were ideagora’s in the food industry. While I didn’t stumble onto a plethora of options I did encounter an ideagora focused in the northwest called “FoodHub — where deals are done daily.”

according to the site –

“Whether you buy or sell fruits, vegetables, meat, seafood or specialty items, FoodHub accommodates multiple distribution strategies and various order sizes. It’s easy to use and a great place to meet and do business over food.”

As the local/regional food movement continues to unfold, the concept of ideagora offers a new “tool” to connect and shorten the deal to market. More open than a co-op and “scale neutral” as the site says, FoodHub’s ideagora is yet another option for producers to connect to the market.

PR: wait… I: wait… L: wait… LD: wait… I: wait… wait… Rank: wait… Traffic: wait… Price: wait… C: wait…

Roast Chicken:

First, I buy a roaster (preferably organic — thanks Goose! or Bell and Evans Organic) and stuff the cavity with whatever I have on hand — garlic, onion, thyme, salt, pepper, or lemon/orange — just whatever is in your fridge that would go well with chicken. These are just aromatics, not to be consumed. Remember depending on the chicken you might not get a plastic button that pops when the chicken is done. Chickens don’t come with plastic buttons so if you buy from a small producer or organic just use the weight chart in any basic cookbook or google the weight to temperature ratio to find the right time. If the juices run clear and there’s no “pink” in the meat, you’re good to go.

In it goes and roughly 2.5 hours later (roasted at 325° and occasionally basted) you have a beautiful golden brown chicken. Roast off some green beans, garlic and shallots in olive oil. Use a fat separator and pour only the chicken juices over slices of chicken breast meat. ( the breasts on these roasters are big so I split one between two people and give legs to the 2 kids). 1 meal down. Wrap up the remains and process on the next day.

I pick the rest of the chicken meat and place in a bowl. I will make chicken casserole and chicken salad sandwiches with the remaining meat.

Chicken Casserole:

Chicken casserole: I found an OUTSTANDING recipe from Cook’s Country — but I think you need a subscription to view it. Let me just say it involves thyme, sour cream, sherry, egg noodles, and a crisp bread crumb topping — exceptional and always a big family hit.

Chicken Salad Sandwiches:

I generally use what’s left for homemade chicken salad sandwiches. I add grapes and pecans, a little mayo and dijon mustard, sometimes a dash of curry and load that up on a good home baked whole grain toasted bread. You can go for days on that sandwich.

Homemade Chicken Soup:

That brings me to my last and equally as good meal number 4. Homemade chicken soup. I take the carcass and any remaining innards or neck and throw that into a pot. I throw in a couple chopped carrots, onion, salt and peppercorns. I cover to the top with water and let simmer for several hours. I know this probably sounds vague but I can tell by smell. When it smells like chicken soup, I know we’re close. Strain the liquid back into the pot and add your favorite soup amendments. I like chunky onions, small carrot slices, left over chicken, amish egg noodles and (my mom turned me onto this seasoning) Paul Prudhomme’s poultry seasoning. Meal 4 in the bag!

One 4-5 lb. roaster, ranging in price from $2-$3 a lb. can feed a family of four, four meals which nets down to a cost of less than $1 per person (protein only). I do this 4 or 5 times during the winter. It’s easy, healthy, and tastes good!

I’m new to seed starting and am working up a calendar and learning dates (frost free, etc.) for my zone (5a). I also want to proceed conservatively. I don’t know if I’m going to maintain a garden like this for the rest of my life and want to start off slowly with minimal investment. But I really like to research before beginning a new project and this is no different.

First, I have to say, Enchanted Sweet Peas is so charming, it was difficult to limit my order. I picked 7 varieties and they have finally arrived in pretty little glassine packages with images of each variety tucked in with the seeds. CAN NOT wait to get these into dirt. Will report on their progress.

From Seed Savers I ordered Bunny Tails, Moonflowers, and Himalyan Blue Poppies. They are a non-profit based in Iowa that “saves and shares the heirloom seeds of our garden heritage.”

I have also received most of my order from High Mowing Seeds. This company, while having a compelling mission (all organic seed cultivation) boasts customer service that is nothing short of impeccable. I received an email the other day from them and at first I thought perhaps it was a marketing email, until I read more closely and realized it was addressed to me. Turns out recent testing of one of their seeds I had ordered fell slightly below their germination standards and they were crediting my account something like 55¢ (the seeds cost all of $3) — I’m just a home gardener — an organic seed operation in Wolcott, Vermont is notifying me that a packet of seeds I just purchased might not perform up to their expectations — when’s the last time you experienced customer service like that?

They’re predicting another significant snow storm again this weekend. I will be sitting by a warm fire sketching out another raised bed to add to my existing three and researching where I can find pea brush (black birch branches, tied together) which I saw on Martha Stewart’s Blog as a natural way to provide structure for climbing pea plants. Something to look forward to…

2 tbsp. olive oil
1/2 medium sized onion, chopped
3/4 to 1lb. Italian Sausage (see note)
clove of garlic, minced
16 oz. of tomato’s, I use Academia Barilla
1/2 c. red wine
1/2 c. cream
fresh basil & flat leaf parsley to taste
salt & pepper, to taste
red pepper flakes, to taste
grated parmesan

3 to 4 twists of fresh basil pasta
or
enough dried pasta to feed four

Saute onions in skillet until soft and translucent. Add sausage and break up into small “chunks” with wooden spoon. Continue to saute sausage until pink has faded. Add garlic and saute briefly. Add tomatoes and wine and cook on medium low for 15 to 20 minutes until reduced and combined. Add cream and seasonings to taste and continue to cook for another 5 to 10 minutes. Add pasta to boiling water, fresh will cook faster than dried. Add pasta to sauce (it will absorb a lot of the sauce) and then plate. Offer Parmesan at the table.

Notes: This is a family favorite/standby. We have a “pasta lady” at our farmers market and I stock up on this fresh basil pasta and freeze it for quick winter dinners. I just pull out enough twists for whoever’s having dinner and adjust sauce quantities accordingly.

I’m also kind of particular about the sausage. We have a great shop here in Indy, Goose the Market, and they make their own Italian sausage, again a family favorite and I keep that in the freezer as well. But any favorite sausage would work in this sauce.

I use Academia Barilla Cherry Tomatos (sometimes the can, which is 28 oz. will stretch to two dinners) but you can use your favorite canned tomatoes. These are sweet and add a nice balance to the pepper flakes and cream.

1 lb. ground sweet Italian sausage

4 eggs, (2 per pound)

1.5 c. plain bread crumbs

2 handfuls of ground romano

chopped fresh parsley

minced garlic (to your personal taste, 1-2 cloves per .lb)

salt & pepper

Mix meats, breadcrumbs, cheese & spices together and then add eggs to bind everything together. Add a couple of tablespoons of olive oil to a skillet and bring the heat up to medium high. Chop a medium onion (large chunks) and add to the oil. Roll the meatballs. I like to make them just larger than a golf ball. Saute the meatballs, turning them every few minutes until they are brown all over. Don’t crowd the pan. Work in batches. As you remove them from the skillet, add them to your awaiting, simmering sauce pot. Scrape what remains in the skillet into the sauce pot. Simmer for a couple of hours.

*note: this recipe feeds 4 people, plus leftovers for subs, etc.

In researching how to preserve tomatoes I stumbled onto several blogs advocating the roasting of tomatoes rather than canning and since this 1) sounded delicious and 2) seemed relatively easy, I thought I’d give it a whirl. And just to make sure I had an ample supply, I purchased 5 lbs of tomato seconds at the last farmer’s market. A second is simply a fruit or vegetable that has imperfections or perhaps is slightly overripe. Therefore, even if you don’t grow your own, you can still enjoy this exercise. Seconds are less expensive and taste just as good.

With my supply of tomatoes washed and ready to go I had to decide on a roast method. Some roasting recipes called for high heat and a short (1.5 hours) roasting time, while others recommended a long slow roast (like 12 hours) at a low temperature around 250 degrees. Since my own oven is unpredictable and tends to run hot, I decided to shoot for a slower roast knowing I wouldn’t hit the predicted time frame. In fact at 250 degrees, I finished up in 7 hours.

First I cut all the tomatoes (mostly Roma’s and a few heirlooms) in half and tried to make sure they were all approximately the same size so they would roast consistently. I threw in some whole grape tomatoes after the fact and was glad I did. (Once roasted their flavor explodes in your mouth.) I placed the tomatoes in a large bowl and began tossing in the following: cloves of garlic, torn up basil, olive oil (drizzled), salt and pepper. I mixed it all together (with my hands, clean of course) and poured everything out onto a couple of shallow pans, like cookie sheets. I made sure that the tomatoes were facing cut side up so I could better gauge their progress.

Roasted tomatoes, 6 hours

I then placed the pans of tomatoes in the oven and peaked in occasionally which I had to do because the smell of the roasting tomatoes and garlic was too compelling to ignore. The mellow aroma of the slow roasted garlic mixed with the concentrated tomato made my mouth water. Once they were done (see picture) they still retained some moisture, just more concentrated. I turned off the oven and let them cool down inside (but snitched repeatedly and popped morsels in my mouth just like snack food.)

Once roasted, the tomatoes were about half their original size. I put them in a bowl and poured more olive oil over them, covered them and stored them in the refrigerator. I understand I could have put them in a freezer, but frankly they didn’t last long enough.

The applications for using them in this form are numerous: on pasta, bruschetta, on sandwiches, pizzas — anywhere you might have used fresh tomato. Buzz them up in a food processor with your cream cheese, well you get the picture. It becomes an incredibly versatile condiment.

The Family’s Favorite

toasted slices of french baguette (3/8″)
roasted tomatoes
chunks of burrata (a recent discovery of mine, a kind of mozzarella that is filled with cream in the middle)
a little drizzle of olive oil, salt and pepper

Just layer, first the roasted tomatoes, and then the burrata. Finish off the toasts with the olive oil, salt & pepper. Serve.

there are no words for this one…

Off I go on my crisp Saturday morning, out the court, out of the neighborhood, down the road to the village, where I navigate the narrow shady avenues until I reach my destination, near the Dairy Queen of course. I dismount with my coffee enjoying every sip and sight my eyes encompass. There in front of me are little tents, different shapes, sizes and colors, with the vendors ready, not only to sell their fresh produce, but tell you a little bit about the product, their farms, and what will be coming in the seasons ahead.

Around I go to the little stalls. I have my methodology. Reconnaissance first. I always travel once around the market to see who has the best corn (sweet), tomatoes (heirloom), spring onions and garlic, berries (how I love the berries), the melon man (who always has a line wrapped around the lot) — he services everyone, one at a time with a smile and chat as he dispenses his prized sweet, juicy, orbs. There are baked goods galore, a honey man, somebody selling Mouse Oil (?), and pasta. Maybe it will be twice around today…

My partner in crime is my mom. Saturday mornings have become a ritual for us. Mom and Dad have lived in Zionsville for some time. I am a newbie, having only moved to this side of town within the last 4 years. I’ve never felt more at home and it didn’t take me very long to understand what a special place this was. It’s a secret I’m not too sure I want to share with “outsiders” because part of the character of Zionsville is its size, truly a small, charming village. I’m happy for you to visit, but …

Back to the market. I have a weekly budget. I’ve eyed the produce I want, mentally calculating to maximize my “take” with the cash I have. Now it’s time to move in and begin purchasing. I’d like to say that I remember every week to bring my Farmers Market bag. But sometimes I forget. I am really not a morning person. I just make myself on Saturdays during the season because what awaits me motivates me. Otherwise, those closest to me know not to even bother talking to me until I’ve had 2 cups of coffee and my morning writing is complete.

But I am in rare form now and I’m determined to get really choice product. You see you have to go early if you want to make sure, for instance, that the pasta lady doesn’t run out her exceptional basil pasta. The thought of it makes me swoon. I make a killer fresh tomato sauce in the summer time that I toss her basil pasta in and, well, there are no words. Anyway, I am determined to secure my produce for the week.

I have become, in the last few years, an advocate of buying local and as organic as possible, a locavore. Local because I want to support the farming community and I know where my produce has come from (just up the road). I know how far it’s traveled and I know how fresh it really is. Secondly, the more I cook the more I realize that organic really does taste better. It’s better for you and better for the environment.

Juggling bags, squeezing produce, justifying the unexpected, I maneuver around the market until I’m out of cash. I am happy. And I can’t wait to get it home and eat it. Mom and I finish our coffees, hug, and I’m off. I may have to peddle a little harder as there is now additional weight to push. No matter, it’s good for my heart.

Back home, I carefully wash my prizes and decide how to store them. Pasta, unless I plan to cook it that night, goes into the freezer. I store them in individual twists so that no matter the head count, I can pull exactly the right amount out of the freezer each time. (like those individually packaged boneless, skinless chicken breasts — brilliant idea and how come no one thought of it sooner?) Now I plot my use of the produce — which recipes I will make and when. Those berries weigh heavy on my mind. I am a pie baker and when the blackberries are fresh and in season it’s like I’m in heat. I can not be reasoned with. I must bake pie.

Now the market serves a greater purpose than just my own appetite. Like the components of a quilt coming together to create a beautiful and functional garment, the market is one of Zionvilles’ charms that adds to its character and is very much a part of many lives here. The market is booming with people not only purchasing, but socializing. Bringing the family pet is another common sight at the market. You’d think there’d be mayhem with so many animals. But there’s not. I’ve never witnessed a single dog dispute.

I prepare myself in September for the end. The last Saturday. I purchase, as much as possible, that which will freeze. This year I am going to attempt canning. I am a little intimidated. I sat thru a lecture on botulism. But I’ve been assured by some women older and wiser than I, who have been canning for years, that if I start with fairly acidic stuff I ought to be okay…

I will miss the market immediately. Saturday mornings become an adjustment. I’ll get used to it by the end of October. By then I’m plotting my Thanksgiving strategy. The holidays quickly follow and keep me preoccupied. But when I’m alone with my thoughts in the cold winter months and I see those hot house tomatoes in the store I’m both wistful and irritated. Seed catalogs do little to soothe my restlessness. By March I’m pensive. By April anxious. And by May, well remember I referenced being in heat earlier…