The Best in Environmental Films: At Home or At a Fest
By Margaret Gilmour
February is going to be a cold month, but a lot of comfort can be found wrapped in romance, darlings (big and small) and Valentine treats.
Actually, this is the month I usually find myself wrapped up in front of the fireplace with a good movie (Friday night is movie night at my house). In fact, with the 82nd Academy Awards nominations just announced this week, I know I’ll be adding some new films to my must-see list.
It was good to hear that several environmental documentaries received best feature nominations including Food, Inc. and The Cove.
Actually, I’ve seen both, and I vote for The Cove. I am sure I sat with my mouth ajar during half of the film. Not just because of what happens to the dolphins, but because of what the filmmakers brew up to make their trip to Japan successful and to capture events unthinkable.
If you like documentaries, Mother Nature Network (MNN) came up with the of list of 2009’s top 10 environmental films from all over the world—and each one examines issues that deserve our attention. Some of the films can be viewed online for free.
MNN’s top 10 environmental films for 2009:
While I’ll look forward to staying put for a few nights throughout the month and taking in a documentary here and there, I am also looking forward to getting out for Stroud Water Research Center’s third annual Environmental Film Festival on February 11th at the Delaware Museum of Natural History. Ticket price ($20/seat) includes refreshments, cocktails and a chance at winning prizes from their impressive list of local and national sponsors including Trail Creek Outfitters, Talula’s Table and Sierra Nevada Brewing Co. (love their beer).
UPDATE 2/9/2010: Due to the severe storm/blizzard that’s coming our way, Stroud’s planning to host the festival on Friday night, February 12th, instead. We hope you can still make it.
I called Liz Brooking, Director of Communications and Marketing at Stroud to get more information about their series, and it sounds like a great line up of 12 documentaries and short films created by independent filmmakers.
“The films illustrate how the acts of many individuals really do add up,” she says. “We wanted to inspire people and demonstrate that they can make a difference whether their actions are small or large.”
Started in California by The South Yuba River Citizens League (SYRCL), the Wild and Scenic Environmental Film Festival is the non-profit’s attempt to build community within the Yuba Watershed while exploring environmental issues through film. Their film project turned into such a success that it became the largest of its kind in the U.S.
I like the idea of watching a series of films on issues that may prove new to me, and being inspired rather than overwhelmed by the message. After all, in addition to being educated, I am also looking for entertainment and escaping into a world other than my own.
“Film is a visceral medium,” Liz says. “It gives people an opportunity to identify with the individuals in the story and takes the message out of an abstract concept.”
When and Where:
Stroud Water Research Center’s Environmental Film Festival
UPDATE 2/9/2010: Due to the severe storm/blizzard that’s coming our way, Stroud’s planning to host the festival on Friday night, February 12th, instead. We hope you can still make it.
Films start at 6:30 p.m.
Delaware Museum of Natural History
See calendar listing for list of films and to purchase tickets or click here. (Tickets almost sold out—place your order soon if you want to go.)
Photos from Stroud Water Research Center (From their film fest)
Sources: MNN.com, National Weather Service
All-Natural Ice Pool
By Margaret Gilmour
Five months after visiting Nancy Adler’s all-natural swimming pool, I called Nancy to see if I could go back and walk around the icy water and witness its frigid presence.
I wondered: would it be frozen solid?
Nancy welcomed us once again, always eager to share her love for the chemical-free oasis. Even if she wasn’t home, she said, please stop by.
Leslie and I chose a bitter-cold morning in early January to visit. Turns out, Nancy wasn’t in, so the two of us shivered in the biting wind and made our way up the hillside to the pool.
There, thin streams spilled from water-spouts not totally iced-over. Even with the gusting wind, though, the sound of the cascades drenched the landscape. The only other noise came from the neighing horse trotting in our direction, perhaps to check us out. Or maybe just to add to the symphony.
We both stood a moment taking in the tranquil winter scene, then set about shooting pictures before our hands begged for the warmth of our mittens again.
The pool wasn’t frozen over. Glacial patches floated in the moving waters of the blue-green lagoon, while thick blocks of ice swelled from the surrounding stonewalls. Nancy chose to leave the regeneration zones flowing this winter, so there will be no ice-skating this year.
When it’s this cold, Nancy says, she doesn’t stay out by the water for long. I can see why, as we stand in the chill, unprotected from the wind.
In the fall, however, the Adler’s stay warm close to the flames of their portable fire pit, and enjoy the scenic bliss from the stone patio. Plans are to build an in-ground pit next season. (more…)
Local Breweries Crafting Eco-Friendly Pints
By Margaret Gilmour
Cold beer and summertime. Frothy heads, Belgian Lace lingering down the side of your frosted mug. Nothing better.
Here in Chester County, we have some of the best small breweries in the world—no exaggeration.
In fact, a few years ago while visiting family in Vienna, I found a pub––1516 Brewing Company– with Victory Hop Devil on their beer list. No kidding. Right there in beer country. And I ordered my Hop Devil with pride before sipping the brewpub’s local favorite. Delicious.
Though beer making can burden the environment (with hops and barley often requiring doses of chemicals for successful growth), there are microbreweries altering their beer-making process with Mother Earth in mind.
Buckley’s Has a Green Roof (Your Pergola Could Too)
By Margaret Gilmour
When you head upstairs to Buckley’s rooftop deck, you’ll want to stop a moment to look around the now-flourishing space before taking a seat.
At least that’s what everyone was doing last weekend when the tavern unveiled its new rooftop garden.
Gone is the 25 (or more) year-old countertop hooded with a striped awning.
In its place is a custom-made wood bar shaded by a cypress pergola, an architectural showpiece topped with a green roof sprouting a variety of fleshy-leaved sedum. (more…)
Redbud Native Plant Nursery: Plantings for our region
By Margaret Gilmour
I’ve always been attracted to native plants, especially the more delicate, shade-loving varieties like geraniums (Geranium maculatum), Virginia bluebells (Mertensia virginica) and wood ferns (Dryopteris clintoniana).
So has Catherine Smith, Owner of Redbud Native Plant Nursery in Glen Mills.
But, I am drawn to natives because, among other things, they promote simple, garden environments that demand less attention than non-natives.
Smith, on the other hand, loves how natives foster bio-diversity. “I love to see the critters they attract, and the increase in birds and butterflies that appear in native plant environments,” she says. (more…)
12 of Our Favorite Eat In-Season Cookbooks
We love the just-opened farmers’ markets that give us local food in abundance.
So we’re celebrating the bounty with our favorite eat-local cookbooks.
Some of these books are filled with gorgeous images that’ll trigger your senses with spreads of seasonal fare you just can’t resist.
Then there are the cookbooks stuffed with great recipes and thoughts on cooking simply, but without the photoplay.
Take the One Local Summer Challenge
The One Local Summer Challenge started with the intent to encourage buying fresh, local ingredients, and it turned into a healthy, fun experiment for hundreds of participants across the nation.
According to Nicole Wolverton, Farm to Philly founder and this year’s Challenge coordinator, there are currently about 75 people signed on for 2009, with one person joining in from the U.K.
“Last year there were about half a dozen people from outside the U.S.,” Wolverton says. “That included entries from Canada, England, France and Scotland.”
The event (June 1 through August 30, 2009) is open to anyone willing to take on eating local. (more…)
Chester County Farmers’ Markets: When & Where
By Margaret Gilmour
By the end of this week, almost all of Pennsylvania farmers’ markets are officially open.
Now we can finally celebrate the arrival of local, farm-fresh produce, eggs and meat, along with artisanal goods (Chocolate! Cheese! Honey!), and hand-made or just-picked luxuries (Soap! Flowers! Herbs!).
There is even an ample selection of thirst-quenchers available at the markets too (Wine! Coffee! Juice!), and baked goods that you can nibble on as you browse or carry home for later.
I love shopping outdoors, bumping into a neighbor or two, and meeting the farmers, growers and craftspeople to learn about the food or product I am about to enjoy.
In fact, there’s nothing better than fresh fare sold by the hands that made it.
With that in mind, here are the farmers’ markets we’re lucky to have close-by, open to us on varied days and times. (more…)
The Meadow Buttercup: Facts & Folklore
By Margaret Gilmour
I love the sea of yellow cast by the meadow buttercup (Ranunculus acris) standing poised above tall grass, amassing for its annual parade of bright, waxy petals.
Up close, I can’t help but pluck one and place it under my child’s chin to see the buttercup’s reflection determine how much he likes butter.
And while this European native grows abundant in pastures where cows graze or horses roam, ironically, the stem and leaf are toxic––especially to cattle––and can cause skin to blister along with intense irritation to the digestive tract. (more…)
A Taste of Summer Vinaigrette
By Margaret Gilmour
With warm days ahead, simple salads that include crisp, local greens in all varieties can become a healthy, one-dish meal.
We believe that you should select your lettuce as you would design your garden bed: use interesting textures, play with combinations, but nothing you place should overwhelm the others.
Then, after focusing on the leaves, the other main ingredient becomes the dressing.
Leslie has tried many combinations, ultimately creating a dressing she loves and uses almost nightly in the summertime.
So, I thought I’d give her thoughtfully seasoned vinaigrette a try, reviewing it for you to let you know what I think. After all, my main staple is salad, so I can be, at times, a merciless critic.
Leslie presented me with a large, wide bowl tossed with Belgian endive, Bibb lettuce, arugula, and watercress, all just-kissed with her vinaigrette.
I chose a small plate for my tasting, and sat alongside a round cutting board imparting a few black olives, some crusty bread, a wedge of aged parmesan and one or two halved cherry tomatoes. A perfect complement to my salad.
My first, small morsel of greens was delicious. The splash of vinegar did not overpower any of the other ingredients, and the hint of garlic added just enough zip to the creamy combination of mustard and mayonnaise that had the leaves clinging to the mixture.
I was in heaven. I finished every bite before dragging a slice of bread across my plate.
If she ever bottles it, I’ll let you know. For now, here’s the recipe, which gets five stars and tastes like summertime.
Leslie’s Simple Summer Vinaigrette
Adapted from The Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
Ina suggests putting the dressing in the bottom of the bowl before adding leaves, then toss when ready. Serve in a wide bowl rather than in a deep one.
Mt. Cuba Center, Inc.: Nurturing Native Plants
By Margaret Gilmour
When Mr. and Mrs. Lammot du Pont Copeland decided to build their home on 113-acres near the village of Mt. Cuba, Delaware in 1935, they had a love for the outdoors, and a budding interest in gardening.
So, shortly after purchasing the lush, open fields, the couple commissioned Homsey Architects to design their stately Colonial Revival manor house that reflected the Copeland’s passion for historic Americana.
They also hired famed Philadelphia landscape architect Thomas Sears to create formal outdoor rooms that took guests and family members into well-scripted patios, terraces and courtyards, all framed with carefully planned plantings.
Then, what began as a love for formal gardens, evolved into a love of nature and a fascination with native plants in a woodland, naturalistic setting. Today the Copeland residence is home to Mt. Cuba Center, Inc., a 650-acre non-profit horticultural institution.
(more…)
A Great Greenhouse
By Margaret Gilmour
With its glass-covering that offers a view of the tropics no matter what the season, this greenhouse will inspire a green thumb no matter what your gardening experience.
It began as a hobby before tuning into habit, a familiar evolution many novice gardeners undergo.
In fact, when they moved into their home 26 years ago, the two-room greenhouse was a mere curiosity.
Still, while the young homeowners had little experience in plant-growing, they did have a growing interest in plants, especially the scented type. (more…)
May is for Native Plant Sales
There are many reasons to introduce native plants in your landscape.
From creating healthy wildlife habitats that support local biodiversity, to growing plants that are well-adapted to our region, and therefore need less attention than the non-natives.
In fact, we’ll be talking about natives all month as many are woodland bloomers are peaking throughout May.
In the meantime, you can take in these local opportunities to surround yourself in the horticultural beauty of native plants. I seriously doubt you’ll leave a sale without at least one new plant for your garden. I plan on adding another Amsonia tabernaemontana to the bed along my picket fence.
Delaware Nature Society
Native Plant Sale, Coverdale Farm, Greenville, DE
For Members Only:
Friday, May 1, 3 p.m. – 7 p.m.
Open to the Public:
Saturday, May 2, 10 a.m. – 5 p.m.
Sunday, May 3, Noon – 4 p.m.
NOTE: Rain barrels available to purchase at the plant sale
London Grove Plant & Bake Sale
500 West Street Road
, Kennett Square, PA
Saturday, May 9, 7 a.m. – 2 p.m. Rain or Shine
Brandywine Conservancy
28th Annual Wildflower, Native Plant and Seed Sale
In the courtyard of the Brandywine River Museum, U.S. Route 1, Chadds Ford, PA
Saturday and Sunday, May 9 & 10, 9:30 a.m. – 4:30 p.m.
Yellow Springs Farm Native Plant Nursery
Open House & Native Plant Sale
1165 Yellow Springs Road, Chester Springs, PA
Saturday & Sunday, May23rd and 24th, 10 a.m. – 4p.m., Rain or Shine
Catching the Colors of Spring
By Margaret Gilmour
the first Earth Day was held on April 22, 1970…
Topping off our week-long celebration of Earth Day, we decided to share some thoughts by Senator Gaylord Nelson, Earth Day’s Founder.
And since we’ve honored rain most of this week, we thought it was time to hail sunshine, and the intense cast of colorful characters dancing throughout our landscape.
So, thanks to all of you out there–-from the apple blossoms to the Virginia bluebells. This weekend, we’re going to sit back and enjoy your performance.
The photos in the collage are from our backyards. (more…)
Plant a Rain Garden
By Margaret Gilmour
What exactly is a rain garden?
It’s a shallow garden with a natural or dug depression, or sometimes it’s plantings installed at the bottom of the downslide of a slope. The rain garden is designed to capture rainwater and, in turn, help reduce storm water runoff and erosion.
These gardens allow about 30% more water to soak into the earth compared to conventional lawns. And because they are created to drain within 12-48 hours, there’s no threat of turning them into mosquito habitats. (more…)
8 Water-Saving Tips for your Landscape
By Margaret Gilmour
The best thing one can do when it’s raining is to let it rain.
HENRY WADSWORTH LONGFELLOW
We love the idea of celebrating Earth Day each year to promote global awareness, even if it’s just for one day. The hope is that this day will inspire and remind each of us to make little changes that benefit our planet. (more…)
Rain Barrel Special
By Margaret Gilmour
Last year the Chester County Conservation District received a grant to purchase 350 rain barrels.
They sold most of them at a reduced price to community members who attended a public education event on rain barrels and native plants.
The idea of selling rain barrels, of course, was to raise awareness for basic conservation techniques homeowners could practice in their own backyards. (more…)
How Are Your Seedlings Growing?
By Margaret Gilmour
I planted my seeds on March 8th, which I just realized, is exactly nine weeks to Mother’s day on May 10th, the official “plant your garden day” for our region.
You Bet Your Garden’s host Mike McGrath suggests allowing eight weeks for your seeds to grow, then waiting at least until June 1st before planting the warm-weather-loving plants like tomatoes.
So, according to McGrath, I actually started a week early, which it seems I do most years actually, because it makes me feel as if I’m pushing spring along.
By planting early I will need to transplant my seedlings into larger peat pots at least once, and by May 10th they will be bursting from their containers and ready to get in the ground.
But, if you’re just starting your seeds around now, there is still plenty of time to grow them to a good size and strength before taking your spade to the dirt and placing them in the ground.
In fact, if you do wait until McGrath’s June 1st plant date, you still have eight weeks left to grow your seeds.
I can’t wait until June 1st to plant, though. I’m ready to put my plants in on Mother’s Day, unless, of course, the weather is really cold and there’s threat of frost that following week.
And by then they are big enough anyway. By then I am also tired of faithfully tending to them, spritzing them with water, managing grow-light time and plucking off dainty brown or yellowed leaves.
My seed-growing set-up is never fancy. I don’t even have a heat mat although I plan to get one each year. I have one grow light (I need two), and for a couple of months, the floor of my office becomes a green house.
So, when it’s finally time to plant, there is little floor space left. I will have transplanted all my expanding peat pellets into larger pots and gotten into a routine of rotating grow-light time so that the sprouts all get about eight hours of light a day (I really must get another light next year).
Then, right about the time tip-toeing over my plantings to access my desk starts getting to me, I begin transitioning my pots from house to garden with a slow introduction to their new environment.
Even though I’d love to toss the seedlings outside just to get my office back, I know sudden exposure to the outdoors would risk giving them a shock. So, considering that we’ve gotten this far, my seedlings and I, I’m not willing to chance losing even one.
As a matter of fact, by mid-May, I can hardly wait to see my annuals in bloom or my vegetables hanging with ripe produce.
It’s a lot of work walking all the trays and baskets of peat pots outside, then bringing them all back indoors to warm up. But, then again, I’ve already spent eight weeks caring for them and watching them flourish, so these last few steps will just make them stronger once they are released to thrive on their own with very little help from me.
Anyway, aren’t all youngsters a lot of work until they start moving toward more independence?
The more time you spend attending to their needs, helping them progress while pushing them in the right direction, the stronger, and more dazzling they become.
All good traits, actually, for building a healthy garden community.
So, how are your seedlings growing?
Get Your CSA Share Here
By Margaret Gilmour
Imagine eating just-picked strawberries so succulent they melt in your mouth, lettuce so crisp it crackles, and sweet clusters of vine-ripened tomatoes seasoned with nothing but sunshine.
Nowadays all the fresh produce we want is available close by through Farmer’s Markets, and from more farms selling CSA (Community Support Agriculture) shares throughout the growing season.
While many farms have sold all their CSA shares for the upcoming season, PASA (Pennsylvania Association for Sustainable Agriculture) tells us that those listed below have a few left.
But be quick in contacting the farmers, some stop taking CSA orders by mid-April. You don’t want to miss out on eating fresh, healthy food with flavors lasting as long at the summer.
NOTE: Most farm descriptions are taken directly from the Web site. Click on the farm’s name to go to the site for more information.
In My Backyard at Misty Hollow, Westtown
Jim and Sally Hammerman grow, gather and explore nature’s bounty for food, flavor and health. They also run a camp for children ages 3 to 7 that gives the camper’s opportunities to discover the wonders of nature and its relationship to all growing things.
Farmer Claire Murray’s goal is to produce delicious, healthy food in a manner that is harmonious and beneficial to her surrounding environment. She sells vegetables as well as pastured poultry and eggs supplied by Hugh Lofting. Inverbrook Farms also distributes delicious ground beef (Angus burger) from Buck Run Farm.
Kimberton CSA is a community of people that was formed to create and support a Biodynamic garden. Some are farmers, some are consumers, and some are a little of each. The garden was started in 1987 by interested members along with Barbara and Kerry Sullivan looking for ways of doing business that would best provide for the needs of everyone involved, including those of their environment.
The land and the pastures that surround the CSA were farmed for many years as part of the dairy farm previously known as Kimberton Farms. Today 10 acres are leased to Kimberton CSA, while the remaining land is leased to Seven Stars Farm, which produces the popular Seven Stars Biodynamic/Organic Yogurt.
Maysie’s Farm and Conservation Center, Glenmoore
Maysie’s Farm Conservation Center is a nonprofit educational organization dedicated to increasing public understanding of the importance of conservation and ecological thinking.
At Maysie’s Farm, they work with individuals, families, communities and educational institutions to encourage ecological living by demonstrating and advocating organic agriculture, farmland preservation and Community Supported Agriculture and by offering unique educational programs. Maysie’s Farm is developing a community within Chester County that is based on a local, sustainable produced food supply and a commitment to ecological living.
Greener Partners/Hillside Farm at Elwyn Institute
Greener Partners is contributing to the resurgence of farming activity within the Greater Philadelphia region by transforming public spaces and underutilized land into community teaching gardens and forward-thinking farms.
By reestablishing sustainable, organic farming operations, Greener Partners is impacting the way people think about their food and the environment. Greener Partners is engaging local schools, camps, and communities to bring children and their families outside to develop a better understanding of how the natural world is our future.
Lancaster Farm Fresh cooperative (LFF)
Lancaster Farm Fresh cooperative (LFF) serves the Lancaster and Philadelphia metropolitan regions through wholesale food service and community supported agriculture. Restaurant owners and/or natural food store managers are encouraged to buy fresh, wholesale ingredients from participating farmers.
Farm to City is a Philadelphia
This Philadelphia-based program’s goal is to unite communities, families, and farmers year-round through good locally grown food.
Farm to City envisions a city connected to its region through its farmers and their crops, a city rich with healthful and flavorful food choices – at outdoor markets, grocery stores, restaurants and schools.
Farm to City sees a region where the sustainable family farm is economically successful and a force to preserve our vanishing countryside.
Root Cellars: Naturally Cool
By Margaret Gilmour
Ever since ancient times, root cellars have provided cultures with the means to store food throughout the seasons.
Nowadays they’re back in style, so to speak, their popularity due partly to our own desires to hold onto summer’s harvest as long as possible.
You can still locate root cellars in Chester County, many ranging in size from three to four feet square, to large domed spaces suitable for hoarding enough winter provisions for several families.
The revival of this old custom makes for healthier, more sustainable eating since the in-ground cellars make it possible to stockpile fresh foods purchased at local farms or farmers’ markets (if you aren’t growing your own).
They are also an energy-saving convenience providing easy access to our harvested ingredients–-there’s’ no need to jump in our cars and run to the food mart before preparing a meal.
In Chester County, root cellars have been around since the first settlers made this fertile region their home—that’s before William Penn established the area in 1682.
Since practical refrigerators weren’t introduced until 1915, and still not widely used for at least 15 years later in the ‘30s, root cellars were necessary household accessories until they were replace by the refrigerator. They provided natural, cold storage to successfully keep perishables intact.
The first root cellars weren’t made in basements. In fact, the earliest farmhouses had only dirt floors and no “foundation-room,” or basement, with the entire house resting directly on the ground.
But the root cellars were underground rooms, and placement varied; most were built within arm’s reach, or at least within close proximity to the house. The cellar had its own chimney that helped keep dampness out and the scent of fragrant, smoked meats and just-harvested foods in.
Cool, dry temperatures and lots of ventilation is needed to keep produce, canned food and cured meets fresh in the cellar. Some humidity, too, halts produce from drying up, and darkness keeping produce from sprouting.
There are three basic types of outdoor root cellars: Hillside, which were dug into a hillside to encourage natural drainage from the spring thaw or heavy rains, and lined with rocks and wood beams for support. Regular, well-insulated doors made for easy, walk-in access.
A hatch cellar is dug into the earth too. Most have dirt floors, a hatch door for entry, and a ladder or stairs leading the way down to the storage area.
The third type, an above ground cellar, can still be seen locally along the countryside. They look similar to spring houses, or a Hobbit house built with a frame of wood or stone, and topped with sod concealing it from above.
You can see how these underground rooms made for good hiding spaces for slaves, especially those eventually built in the basement of a home. Actually, many basement root cellars had escape routes leading through a shallow well built for this reason, and were commonly used a safe haven/stop over for slaves in Chester County’s Underground Railroad.
To build your own root cellar, this book is devoted entirely to the matter, and goes into great depth detailing the storage process, along with the best staples suited for in-ground storage.
Buy it here:
Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Local Flavors: Cooking and Eating from America’s Farmers’ Markets
By Margaret Gilmour
We can’t think of a better way to celebrate eating locally and the soon-to-open farmer’s markets (officially 5 weeks from today), than to review Deborah Madison’s cookbook about her journey exploring farmer’s markets across the country.
Local Flavors: Cooking and Eating from America’s Farmers’ Markets
By Deborah Madison
Some credit cookbook author Deborah Madison for adding “lacavore” to our vocabulary since she’s been writing about cooking with local flavors found in foods plucked straight from the earth for more than two decades.
She’s also supported for the Slow-Food movement for years, is on the board of the Seed Savers Exchange and The Southwest Grassfed Livestock Association, and stays involved with a school garden project near her home.
Madison’s cookbook, winner of a James Beard award, was released last May in paperback featuring melt-in-your mouth photographs of seasonal dishes, and reach-out-and-touch images of succulent produce.
It’s also filled with shots of farmer’s markets and farms you want to step into and visit for a day. Top off the visually spectacular spreads with side bar notes and stories detailing Madison’s stopovers at farmer’s markets near and far, and you won’t be able to put the book down.
But it’s also a cookbook, of course, driven by Madison’s market expeditions and seasonal ingredients.
The contents are ideally organized by season, a helpful guide for anyone inspired by cooking with what’s fresh and available each day. And it’s not entirely vegetarian, Madison also includes dishes made with organic meat.
The recipes are a creative, delicious mix of year-round temptations. Most are simple, some need close following, but all of them are worth trying at least once.
A favorite recipe: Asparagus and Wild Mushroom Bread Pudding
A favorite section: Greens Wild and Domestic
Most helpful chapter: The Foods That Keep
Buy it here: Local Flavors: Cooking and Eating from America’s Farmers’ Markets
Nick Farrell: Bringing in the Bistro’s Bounty
By Margaret Gilmour
It was a sizeable idea for someone so young. A shot-in-the-dark, if you will. A matter of running a business when you’ve barely worked for one. Or cooking for a crowd when you’re still finding your way around the kitchen.
A fledgling restaurateur, Nick Farrell opened Sovana Bistro at age 23, just two years out of culinary school, with a vision of cooking up simple, rustic, Italian fare.
“I was not very business savvy when I opened my restaurant,” says Nick Farrell. “But it became my little journey. And since day one I always wanted to keep getting better, have my business grow, never staying the same.”
Perhaps he didn’t know it then, but this was his recipe for success.
Farrell began by honing his culinary skills and building a culture of people who shared his vision. Ultimately, he adopted the locavore approach, following an unwavering commitment to buying fresh, local ingredients year-round.
Although his first partner went off in a different direction shortly after the Bistro opened in 1998, Farrell remained steadfast in his quest to serve up simple specialties like wood-fired pizza topped with Prosciutto di Parma, and homemade cavatelli swirled with mushroom ragu, bits of bacon, and slightly sweet ricotta cheese.
By the time he hired pastry chef Tina Dangle in 2002, Farrell had earned a loyal following of repeat patrons. He was ready to expand, though, and he found Dangle more than willing to put in the long hours needed to move onto the next phase.
Before joining the Bistro, Dangle spent a few years volunteering at a farm where she learned to grow fruits and vegetables. She also came to appreciate the sublime sweetness of vine-ripened tomatoes, and the crunch of crisp, spring greens.
Shifting the Bistro’s focus to serving more seasonal meals occurred naturally to Farrell and Dangle, understanding value of the farm-to-table connection. In fact, they created the 100-mile menu in before the concept became trendy.
“This isn’t a trend for us,” Farrell says. “It just makes sense to cook this way. As long as I am cooking, I will always pursue fresh ingredients bought nearby.”
It wasn’t always his way of eating, though. Farrell credits much of the Bistro’s success and growth to Dangle. “She was the person who put her head down and kept pushing,” Farrell says. “She saw my vision and she knew we could make it happen. She has incredible drive.”
By 2002, Farrell began another journey: He started traveling to New York and Chicago to work side-by-side with some of the best chefs in the business. Dangle stayed behind to manage the restaurant with Linda, at that time Farrell’s wife of three years, who was also instrumental in encouraging him to follow his desires.
Before every get-away, Farrell hand-selected five-star restaurants, and went to work in their kitchens. He spent days absorbing different cultures and techniques, taking his own cooking skills to a whole new level.
“For two years I experienced different styles and distinct personalities in places I would never have been able to go,” Farrell says. “I worked alongside these amazing chefs and their staff and began applying bits and pieces from each encounter to Sovana.”
Back in his restaurant, Farrell practiced cooking with new ingredients, and playing with recipes to create an approach all his own. “I was evolving, perfecting my own style,” he says. “And I was taking my customers on my journey and getting them to trust me.”
Which, of course, they did. The restaurant continued to fill with devoted diners seeking Farrell’s signature, culinary skills.
On a final adventure to Chicago during his restaurant-touring stage, Farrell hung out in Charlie Trotter’s kitchen. Trotter’s restaurant is said to be one of the finest, developing high standards for dining throughout the world. After preparing food most of a day, Trotter invited Farrell to visit his garden, where Farrell’s love affair with regional, fresh ingredients soared to new heights.
All of a sudden cutting-edge wasn’t so complicated, “it was the simpler, the better,” Farrell says.
He came back from that trip looking at his own backyard and some of the country’s most fertile soil. His next step was connecting with the farmers, building relationships and new friendships along the way.
By 2005 Farrell’s flavorful, seasonal recipes included just harvested rhubarb, one the first edibles of spring, followed by fresh asparagus, both grown at Swallow Hill farm in Cochranville.
In addition, he began purchasing heirloom tomatoes from John Perry, otherwise known as The Tomato Man, while also helping himself to friend’s gardens, oftentimes repaying them with tasty quiches.
After a year of following summer’s bounty, Farrell realized the potential of offering fully local, seasonal selections throughout the year.
The challenge, of course, was in locating foods after the harvest, but Farrell wasn’t about to give in: he continued nurturing his network of farmers.
As a result, Farrell’s cuisine blossomed with the seasons. His 100-mile menu introduced in 2008 featured cool-weather dishes infused with quince, sprinkled with black walnuts or grilled with root vegetables, all purchased from within a 100 mile-radius of the Bistro.
Nowadays Farrell has a private stash of Fuji and Smokehouse apples packed away for him at Barnard Orchards in Kennett Square. A call over to Brother’s Mushrooms, also in Kennett Square, brings Farrell moist, just-picked mushrooms to serve up that day. His cheese comes from Pipe Dreams in Greencastle and Shellbark Hollow Farm in West Chester. Meat and honey are also from resident resources.
His customers love the 100-mile menu. “They recognize the names of the places and they feel at home,” Farrell says. “Out-of-towners, on the other hand, get to feel as if they are part of the area as they taste what the region has to offer.”
More than ten years have past since Farrell began serving up simple, rustic, Italian fare at Sovana Bistro. But now the food is more seasonally-driven, made Farrell-style. “I let the ingredients do the work,” he says.
Swallow Hill Farm Asparagus and Local Mushroom Crepe
Ingredients:
1/2 lbs Asparagus – stems peeled and sliced into 1inch pieces (Swallow Hill Farm has a roadside stand where the asparagus is made available to the public)
6oz. Local Crimini Mushrooms - sliced
2 Tbs minced shallots
1 Tbs minced garlic
2 Tbs Olive Oil
2 Tbs Fines Herbs (mixture of parsley, tarragon & chives)
Method:
Heat skillet on medium heat. Add olive oil, add raw asparagus pieces and mushroom – cook for 1 minute. Add shallots and garlic – cook or 30 seconds. Season with salt, pepper and fine herbs. Remove from heat.
Crepe Batter (makes approx 1 quart)
Ingredients:
1 cup local milk
1 cup water
4 local farm fresh eggs
4 Tbs local Amish butter
1 1/2 cups flour
1/2 tsp salt
Method:
Place milk, water, eggs and butter in a mixing bowl – mix ingredients. Wisk in flour and salt. Wisk approximately 2 minutes. Scrape down sides of bowl when necessary. Cover and refrigerate for 2 hours before using
Making the Crepe:
Heat a 6-inch crepe pan that has been lightly oiled. Just before the oil begins to smoke add just enough batter to coat the bottom of the pan. Cook until lightly golden on one side and flip over for ten seconds. Remove crepe from skillet onto wax paper. Repeat for each crepe.
Pecorino Fondue
Ingredients:
1 cup local milk
1/2 cup grated pecorino cheese (aged local sheep’s milk cheese)
salt and pepper
Method:
Gently heat on low milk and cheese until liquid is homogenous. Season with salt and pepper to taste. Keep warm until ready to use.
Assembly on Plate:
Place a dollop of fondue on a plate and with the back of a spoon; spread it in a straight line. Place the crepe open and begin to fill with asparagus and mushroom mixture. When full – fold crepe in half, grate fresh pecorino on top and finish with olive oil and fresh shaved truffles if available.
RESOURCES
Barnard’s Orchard, Kennett Square
Brother’s Mushrooms, Kennett Square,
Pipe Dreams Fromage, Greencastle
Shellbark Hollow Farm, West Chester
Swallow Hill Farm, Cochranville
Photography: Richard Ziesing
Lili Wright, Green Interior Designer, Making Smart Choices
By Margaret Gilmour
Remember when your parents used to say:
“Doing the right thing isn’t easy, but in the long run, doing the right thing is always best.”
Can’t you hear them?
“Awww, come on…,” you’d plead. But your parents always won that argument.
And now, as an adult, you’re faced with this concept everyday.
LiLi Wright, a Philadelphia-based, green interior designer, helps her clients make smart choices every day.
“When you’re going to spend your money,” she says, “find the greenest thing you can afford, or that’s available to you.”
In other words, do your homework before you make a purchase.
But, when you simply must make a quick purchase, and the locally-operated, small business doesn’t have what you need, where do you turn?
Or if you are intent on buying eco-friendly products, but what you want isn’t available in a “green” line, what do you choose instead?
Wright’s advice:
1. “Stay away from trends. Longevity equals sustainability.”
2. “Stay away from throw-aways. Use biodegradables or recyclables.”
3. “Think before you spend. Using your head is your best weapon.”
Using this philosophy, how does Wright choose green fabrics in an industry where, just a year ago, she remembers asking for green fabric at a store and was promptly directed to the green colored bolts?
“Thankfully,” she says, “this doesn’t happen anymore. But you still have to make choices.”
When Wright introduces eco-friendly material to her clients, she begins by offering them natural textiles like organic cotton or bamboo.
If the color or texture doesn’t suit their needs, Wright moves on to fabrics that may not be completely green, yet are indeed environmentally-friendly.
This would include cloth milled by manufacturers practicing green-industry standards, or by companies that at least offer a line of green fabrics, which is a step in the right direction.
“And really, there are sustainable fabrics everywhere,” Wright says. “You just need to ask the question.”
So, in a pinch, what “big box” store will Wright pop into without “huge guilt,” as she puts it?
Target.
Why?
Because Wright says they showcase good design at affordable prices.
And they also pay attention to what the consumer wants by responding to requests for greener products. Their shelves are full of them.
In addition, Target (as well as Home Depot and Office Depot) follows good corporate policies demanding more sustainable products (like eliminating the use of PVC (polyvinyl chloride) and other toxic substances in packaging and product lines).
Target also actively works with environmental groups, and is building more energy-efficient facilities.
The good news is that other large chain, or “big box” stores are following suit.
It’s a tall order, buying everything that’s squeaky green. But looking for alternatives is certainly doable.
And when you do, you feel as good as a yard of organic, cotton swathe. Can’t argue with that.
Time to plant your (heirloom) seeds
By Margaret Gilmour
It’s seed sowing time again.
The time of year when nurturing our seedlings indoors reminds us that spring is almost here even if it’s still cold outside. Even if the landscape is still brown.
We begin by planning our gardens in our head where the sun is always warm, and our well-tended beds always lush.
I can almost taste the ripe tomatoes fenced in with my peppers, and see my annual’s jewel of colors dressing up my yard.
So, in preparation for planting, all of us pull out the grow lights, bags of soil (or peat pellets) and head out to purchase our seeds.
Nowadays heirloom seeds, also known as heritage seeds, are enjoying the spotlight after years of near extinction. Their return is in part a response to the loss of genetic seed diversity due to single-crop fields and use of genetically modified organism (GMO) seeds adopted by large scale farming methods.
What’s wrong with this monocultural approach?
Think potato famine. Relying on one species of potato was the demise of millions of Irish in the mid-1800s. In addition, single-crop farming destroys once-fertile fields.
Here’s a fact from Heirloom Seeds:
“In the 1970s, over 70 percent of the corn acreage grown in the U.S.A. was planted with just six varieties of corn. When a new strain of southern leaf blight fungus appeared that year, corn fields across the country were wiped out. Such are the dangers of specialization, when it comes to agriculture.”
Ultimately, the GMO monoculture threatens plant species diversity everywhere. So when you purchase your seeds, make sure the package states: We do not sell treated or GMO seeds. In addition, most growers make sure it is clear that they signed the Safe Seed Pledge developed by The Council for Responsible Genetics–look for this pledge on the packs you purchase as well.
As you may have guessed, GMO seeds were developed at the beginning of the commercial seed industry. To grow seeds, fertilizers, herbicides and plenty of water is required—which means large-scale gardening or farming would need to include expensive irrigation systems.
All this extra care takes more time, and naturally, more money.
Not so with heirlooms.
Heirloom plants are open-pollinated cultivars used thousands of years ago when hundreds and hundreds of different varieties were common.
And they are hardy, growing well without much assistance, easily adapting to the local ecosytem. Just as important, heirloom vegetables and fruits have better flavor than the hybrids that are have their size, shape and flavor manipulated by breeders.
Buying heirloom seeds also helps reintroduce older plant species in danger of becoming extinct. I like the idea of saving vintage varieties and protecting the history behind the seed.
So where do you buy heirloom seed packs locally, or seeds handpicked and packed by companies supporting sustainable farming practices?
I took a drive last weekend to Lancaster, choosing scenic Route 30, my windows wide opened since it was so warm, and headed to Rohrer Seeds, where the family-owned business has sold quality seeds—including many heirloom varieties, since 1919. I was there in 45 minutes (from Chadds Ford).
Inside the small store are rows and rows of colorful seed packs, and bags of potatoes, corn and bulbs, among other goods. There are also all the gardening essentials anyone will need, from peat pots to watering cans to tomato stakes.
I was in and out, leaving with packs of heirloom tomatoes and an armful of colorful annuals from Renee’s Garden seeds for my cutting garden.
I couldn’t resist the blue potatoes, which are full of antioxidants, so I grabbed two bags, one for me, and one for Leslie.
Tonight the grow lights go up. I’ll label the peat pellets where my seeds are embedded, and I’ll water them daily, spraying them gently with a squirt bottle.
What a way to honor spring.
—
FACT According to Heirloom Seeds:
“When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the U.S. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.”
Here are just a few places you can find seeds locally:
Natural Dairy Products, West Grove, PA
Natures Marketplace at Wegman’s, Downingtown, PA
Highland Orchards, Wilmington, DE
P. I. Rohrer & Bro., Inc., Smoketown, PA
P. I. Rohrer & Bro., Inc., Smoketown, PA
Funks Farm Market & Garden Center, Millersville, PA
Longwood Gardens
R&P Nurseries, Unionville, PA
Heirloom Seeds sells online
