Issue link: https://www.epageflip.net/i/561773
ByDebraChase SpecialToTheDemocrat There was a time on the farm when the farmer knew her place and her sense of it: the way it felt, the land, the sounds, the smells, the animals and the many pieces of ma- chinery and tools, home, out buildings and barns all made up who she was as a woman and as a farmer. It was easy to know how to fix the tractor or the truck, how to chop wood, and plant the crops, how to can beans, make jelly and har- vest honey. Everything was mostly within the farmer's grasp and she could teach what she had learned to her kids, ensuring the farm would remain intact. Today there is a stron- ger reliance on technology and outside profession- als. She wakes up one day, something breaks, and she doesn't know how to fix it. The technology is beyond her reach. This reliance on technology has distanced the farmer, to some ex- tent, from the day-to-day sensory contact with the farms environment. Cer- tainly, that distance has become greater than it was one hundred or even just forty years ago. Back then, grandparents could tell stories of farm- ing and the adventures they had in their youth to their grandkids and they would be familiar with the small details. Chopping wood, canning fruits and vegetables, baking bread, shoeing a horse, milking the cow or hand gathering the eggs were daily activi- ties that the child could re- late to and understand. To- day the farm may still con- sist of all of those things but that sense of place is dependent on the experi- ence of farming, not just the stories. It's not an easy task to work a farm today based on experiences from an ur- ban upbringing. Even with today's technological ad- vances the work is still labo- rious and many, if not most, of the skills required to run a farm successfully require being able to learn from an- other farmer. Think about it seriously for a moment, the farm has gone from functioning with the horse drawn buggy and plow to the diesel powered tractor and truck to today's com- puter technology installed in all the modern farm ve- hicles. Even the raising of animals has a technologi- cal aspect. One thing has not changed and that is, the land is where the farmer knows she belongs and what she longs for. The move to a more business like function still does not remove the attachment she has to the land, nature and open space even though this value and attachment has changed. Excellent knife skills were essential, as were the skills to monitor the stock in the larder and the pan- try. Butchering was an- other skill the cook had to know well as was but- ter churning and cheese making. She had to know her local farmers in order to buy the entire list of raw food product she needed. Today's cooks have elec- tric or gas cook stoves and refrigerators instead of lar- ders and keeping items stocked like cheese and but- ter is as easy as a short walk to the grocery. The com- puter has replaced the hand written recipe journal and the dishes, pots, and pans once washed by hand are now washed in a machine. The farmer and the cook are prepared to adjust, and swing with the times re- gardless of the technologi- cal challenges. Technology has not removed the strong connection the farmer has with the chef and the home cook. In fact, that connec- tion has become stronger with the help of technology. Unhook and create a con- nection with the farmer in an old yet healthful way by creating your own farm to table buffet. Using the Mise en place technique of putting into place a beau- tiful afternoon buffet the first task is to shop at the farmers market as it opens in the morning. The sec- ond task is to get every- thing back to your kitchen, wash the fruits and vegeta- bles, slice or dice as needed, and arrange them artfully into bowls, plates, and plat- ters. Add items that are on hand:mayonnaiseandstone groundmustard,picklesand perhaps a potato salad and somestrongcheese.Don'tlet it get too complicated, keep it simple, and use the most beautiful crockery. IngredientsforaFarm to Table Buffet INGREDIENTS Largebouquetoffresh flowers Variety of fresh herbs like Cilantro, Basil, Oregano and Mint Jar of honey and Jar of Jam Bottle of olive oil Loaf of fresh Bread Cookies Figs, Melons, Plums and Pears Tomatoes, Peppers and Onions Green Beans and Summer Squash DIRECTIONS Place the flowers in a vase of water. Lightly steam the green beans and squash, set aside on a large platter to cool. Chop the herbs and place in individual small bowls. Cut the fruit into bite sized pieces or slices, place into a beautiful bowl and drizzle on some honey and sprinkle on chopped mint. Slice the tomatoes, onions, and peppers and place onto a separate plat- ter from the green beans and squash. When all is ready, instruct the diners to pile the veggies on a thick slice of bread with the tomatoes and onions, drizzle with a little olive oil, add a sprinkle of freshly chopped herbs a dash of salt and pepper and some of that stone ground mus- tard along with a pickle or two, perhaps some of the strong cheese. Serve with a bowl of the fruit and honey and cookies on the side. Try some of the new jam on a fresh slice of bread. Eat and rejoice that the farmer and the cook still belong. AT THE MARKET A se ns e of b el on gi ng a s mo re chefs turn to local ingredients JIM SMITH — DAILY DEMOCRAT FILE PHOTOGRAPH Juan Barajas of Savory Cafe is a constant presence at the Woodland Farmers Market. Barajas prides himself on using local ingredients to create his recipes. By Democrat staff The Woodland Chamber of Commerce 18th Annual Chili Cook Off will once again take place at the Yolo County Fairgrounds from 11 a.m. to 3 p.m. on Saturday, Sept. 19. This year's competitors will include our annual chili-chef favorites along with new challengers, put- ting their chef skills to the ultimate test. The Chili Cook Off is an entertaining family style event which features 20 or more teams competing for prizes in both Chili and Salsa, money, and — most importantly — bragging rights. Not a chili addict? The Chili Cook Off also includes a snack bar that will serve hotdogs, chips, sodas and a few other items. Live music and an array of vendors add to the fes- tivities as well as a petting zoo and activities for the kids. Parking and admis- sion are free. Tasting kits are sold at the event, $10 for adults and $5 for kids which includes chili and salsa tasting. What goes better with Chili then Beer? This year's event will feature a hand- ful of microbrews for your tasting pleasure for those 21 and older. Sponsors for the event include Brooks Painting, Cache Creek Casino Re- sort, Carlton Senior Living, Clark Pacific, PG&E, and The Daily Democrat. For more information call 662-7327, email Cyn- thias@woodlandchamber. org or visit www.woodland- chamber.org. 18th Annual Chili Coo k Off r et ur ns DEO FERRER — DAILY DEMOCRAT FILE PHOTOGRAPH Brenda "Grandma" Holsey stirs up a pot of "Grandmas's Grubbin' Chili" during the Chili Cook Off. WOODLAND By Donna Maurillo features@santacruzsentinel.com It's still salmon season, so take advantage of it. The mustard gives this lovely fish an extra kick. Thanks to Epicurious for the recipe. Baked Mustard- Crusted Salmon with Asparagus and Tarragon Serves 4 INGREDIENTS 1bunch thin asparagus (about 1pound), trimmed 3tablespoons olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 4(6-ounce) skin-on salmon fillets 8teaspoons country-style or whole-grain Dijon mus- tard 3tablespoons panko (Japa- nese breadcrumbs) 1/4 teaspoon smoked pa- prika 2tablespoons chopped fresh tarragon DIRECTIONS 1. Preheat oven to 275 degrees. Line a rimmed bak- ing sheet with parchment paper. Toss asparagus with 2tablespoons oil, 1/2 tea- spoon salt, and 1/4 teaspoon pepper on prepared sheet. Arrange in a single layer on one-half of baking sheet. Bake asparagus 5minutes. 2. Meanwhile, spread each salmon fillet with 2tea- spoons mustard. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pep- per total. Toss panko with remaining 1tablespoon oil in a small bowl. 3. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika. A er asparagus has baked for 5minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tar- ragon. Cook's note: If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for done- ness. RECIPE Mustard will give salmon an extra kick Mustard gives this panko salmon just the right kick. 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