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Field Trip
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| BourbonRedTurkey.com |
| Mmm, bourbon. |
The deadline to order your high-quality birds for Turkey Day is fast approaching.� Most local farms need their counts in now-ish, so if you aren't buying a Butterball, get your order in.�� Some purveyors, like Griggstown Quail Farm, will even brine, truss and make your bird completely oven-ready for an additional fee or increased price per pound.� As the helpful woman on the phone put it, "All you have to do is open the oven."
A few well-recommended sources for natural, free-range, organic, heritage or otherwise relaxed turkeys:
Griggstown Quail Farm:� All natural free-range turkey, $3.79/lb.� Oven-ready free-range, $5.49/lb.� Red Bourbon heirloom turkey, $7.99/lb; add $30 flat to make oven-ready.� Order online at griggstownquailfarm.com or by telephone, 908-359-5218,� by Wed., Nov. 18.� Pick up your turkey at the Headhouse Farmer's Market, Second St. between South and Pine, Sun., Nov. 22 or Wed., Nov. 25, 10 a.m. - 4 p.m.
Hendricks Farms & Dairy: Free-range, Broad-Breasted White turkey, $3.50/lb; 12 lbs. to 26-plus lbs.� Order by emailing Trent@hendricksfarmsanddairy.com or by calling 267-382-0556; deadline is Thu., Nov. 19.� Pick up your turkey at their suburban location, just 45 minutes outside of Philadelphia, in Telford, PA at 202 Green Hill Road.
Mountain View Poultry Farm: Broad-Breasted White turkeys, pastured-raised without antibiotics, hormones or pesticides, $3.99/lb.� Order by telephone, 484-320-0045; deadline is Mon., Nov. 23.� Pick up at the Headhouse Farmer's Market on Wed., Nov. 25 between 10 a.m. and 2 p.m.
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: Felicia D on where to get the best Thanksgiving turkeys locally: http://tr.im/FafO...
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| foodandwine.com |
Food & Wine just published a photo slideshow of Top Chef judge Tom Colicchio's extended road trip from Georgia to Philly. (Porsche lent him a Panamera 4S for the sojourn � tough life!) You might've noticed a mention of Tom C (and the Porsche) in Brian Howard's Nov. 5 piece on garlic guru Tom Culton � here's corroboration. Other local stops for Colicchio � Samuels & Son seafood and Vetri, where he exchanged baldhead slick tips with our favorite Italian chef and dined on "impossibly thin, buttery pastas and tender baby goat [that] could hold their own against any I've had."
[...] raspberries I�ve ever tasted among them–have made their stand a favorite at Headhouse, and generated clientele that includes Tom Colicchio, Marc Vetri and Jose Garces. �[Bon Appetit] just called me up on the phone and said [...]
[...] past Monday, Lancaster farmer, Headhouse poster-boy and frequent Meal Ticket subject Tom Culton took a giant squash on the train to New York to appear of The Late Show with [...]
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| Photo | James Saul |
On a tip from Miss Rachel's Pantry, we discovered that you can find homemade vegan donuts 20 minutes down the White Horse Pike (or a 15-minute walk from Lindenwold Speedline) in scenic South Jersey.
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| Photo | James Saul |
Jack's Donuts (503 White Horse Pike, Laurel Springs, N.J., 856-627-0431) is a charming greasy spoon with homemade donuts that just so happen to be dairy-free (save for chocolate). The Apple Crumb (pictured) doubles as an insane trip through an orchard of the mind. My partner says she hasn't eaten a donut like this since she went vegan seven years ago, and it takes me back to that fateful box of Little Debbie's Donut Sticks that kicked off my more conversion. Other donuts on deck include vanilla creme (yes, they are vegan!), pumpkin spice and jelly.
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| Photo | James Saul |
Jack's also serves up traditional diner farem like omelettes and sandwiches with home fries and endless coffee. It's the kind of place where friends of all eating persuasions can gather 'round the counter and rap over Sunday breakfast. Do it now, while dipping the pumpkin spice in your coffee is seasonally appropriate, and you can still catch some of that Garden State foliage on your trip down Route 30.
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Variously referred to as devil's dung, Hing, food of the gods, stinking gum or giant fennel, asafoetida is a pungent spice that smells earthy and rank when raw, but adds a round, garlic and leek flavor to cooked dishes.� My gypsyish friend Kelly Anura brought the funky seasoning home after a trip to her husband's native India, and showed it to me while cooking dinner the other day. The jar had been wrapped once in Saran and again in a plastic bag to prevent the serious stench from taking over the entire pantry.
Though intense in aroma, asafoetida is prized for its ability to add a savory, umami quality to vegetarian cuisine.� It is particularly prized by the Jains, who do not consume root vegetables, including garlic and onions.� Asafoetida, which reduces the quantity of indigenous microflora living in the human gut,� has also been used for centuries as a natural antiflatulent, and is often stirred into legume dishes or taken as a tea to that end.� A more important, non-culinary use of the resin is being explored now -- Jim Dawson at LiveScience.com writes:
Scientists at the Kaohsiung Medial University in Taiwan have discovered that the roots of a plant used in 1918 to fight the Spanish influenza pandemic produces natural antiviral compounds that kill the swine flu virus, H1N1....In their tests of a group of chemical compounds contained in extracts from the plant, scientists Fang-Rong Chang and Yang-Chan Wu discovered that some of them where more potent in killing the H1N1 virus than a prescription antiviral drug.
The resiny gum of the Ferula assafoetida stem is the result of drying the plant's sap; the prepared spice is a sold as a compounded asifoetida powder, blended with rice flour and gum arabic.� Sources abound on the Web for the compounded powder and liquid.
Also, now that I think about it, I think they use it at Govinda's (they have "hing" as an ingredient on most menu items... all this time I was thinking it was some sort of weird typo).
Actually, it did not so much "spill all over my bag" as "permeate everything within ten feet of my bag" with its particular scent. You can get hing at any of the South Asian grocery stores in Philly -- International Foods & Spices on 42nd and Walnut always seems to have it.
My wife didn't wrap her bottle properly one time on a trip back from India, and it spilled all over her bag. Ugh.
Dan P. -- whoa, that is a huge Ugh.
Rachel, I did not come up with a local source of asafoetida powder. My friend Kelly purchased hers in India, but you can get a variety of sources that will ship it to you for as little at $5 a jar. Thanks for your comment!
you can get asafoetida in sainsbury under the schwartz label for �1.49 or �1.79 im not quite sure about the price its in a jar of 52 gramms.
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| � Julia Koprak 2009 |
| Though the lights were turned on for visitors, growing portobellas love shade and moisture. They can grow from a cremini (~1.5 inches) to a portobella (~5+ inches) in less than a week. |
Philadelphia-based writer/photographer and Meal Ticket reader Julia Koprak shot her way across the Kennett Square Mushroom Festival a few weeks back, then came home to turn her haul of shiitakes, creminis, royal trumpets and maitakes (hen-of-the-woods) into a multi-course tasting for a few lucky friends.
"As for the mushroom festival itself," writes Julia, "the highlight for me was definitely the farm tour, though I did have dreamy expectations of a wild mushroom hunt (I've heard morels grow like crazy in PA)."� Julia didn't get her wild mushroom hunt, so she got her thrills serving untested recipes to guests.
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| � Julia Koprak 2009 |
| A haul of tasteful fungus. |
"On Friday I created a mushroom feast with my festival purchases ...� A very informal affair, some friends all hung around my table sipping wine (I bribed them with a Chateauneuf du Pape), wiping and slicing mushrooms, and waiting for the next course to come out.� I had never made any of these dishes before, so I was happy with the turnout."
Take a look at more of Julia Koprak's Mushroom Festival and Feast photos, after the jump.
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| � Julia Koprak 2009 |
| Many local mushroom farms are family-run businesses, though the picking is done mostly by Mexican migrant workers, who typically wake up at 4am to start harvesting! |
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| � Julia Koprak 2009 |
| The spawning machine helps to mix together the spores, natural fertilizer (aka pasteurized...), and nutrients.� As far as I could tell (from my peeking and inquiries) the farm didn't use any pesticides or other chemicals, though interestingly the mushrooms aren't labeled as organic. |
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| � Julia Koprak 2009 |
| Tenderloin Carpaccio with Shaved Cremini, Arugula, Romano and White Truffle Oil |
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| � Julia Koprak 2009 |
| Maitakes Sauteed with Shallots and White Wine over Frisee, topped with Poached Egg + Garlic Chives |
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| � Julia Koprak 2009 |
| Mafaldine tossed with Shitakes, Royal Trumpets and Mascarpone (+ olive oil, garden parsley, and crushed red pepper) |
Looks delicious!!
Mmmmmmmmmm! Yummy food, yummy pictures!
carpaccio. how daring!
Yes Rachel, I couldn't imagine how next-to-impossible it would be to slice filet without it all falling apart (a testament to the meat's quality but not my mediocre knife)
I heard some great mushroom jokes the other day...
julia...you are the best photographer ever!!! cant believe i missed the meal...repetez s'il vous plait?
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| Photo l Michael T. Regan |
| Vegans take Manhattan. |
On November 3, Rich Landau and Kate Jacoby of Horizons (611 S. 7th St.) will become the first vegan chefs to work the hallowed line at the James Beard House in New York City.� The pair has fired off their tentative menu to JBH, which you can check out in all its cruelty-free glory after the jump.
Appetizers will be passed around at a 7 p.m. cocktail reception; the sit-down portion of the meal, complete with wine pairings for each of the five courses, begins at 8 p.m. Prices have not yet been posted for the event.�� Call the Beard House at 212.627.2308 or 800.36BEARD for reservations.
Horizons' James Beard House Dinner (tentative menu)
Passed Appetizers
Oyster mushroom fritters, aguardiente creamed spinach
Black olive blinis, truffle cream, golden beet relish and seaweed caviar
Edamame puree on crispy sushi rice, gochujang, daikon and nori dust
Grilled seitan, crispy tortilla, whipped avocado, cilantro and green olive relish
Dinner
Amuse:� Smoked eggplant parfait, preserved lemon aioli and piquillo peppers
Portobello Carpaccio, crispy capers, rosemary mustard, spaghetti squash latke
Saffron Cauliflower Bisque, confit fennel crostini, oloroso sherry crema
Caramelized Celery Root Ravioli, charred Brussels sprouts, smoked royal trumpet mushrooms, sage and grain mustard emulsion
Peppercorn Seared Tofu, creamed leeks and truffled parsnip puree, salt-roasted golden beet with hazelnuts and apple cider vinegar reduction
Heirloom Pumpkin Cheesecake, chestnut candy and pinot noir jam
[...] Horizons’ James Beard House Dinner Menu [Meal Ticket] [...]
i really like how this menu shows restraint on the fake meat tip, focused instead on vegetables - familiar and exotic - done right. hooray for horizons! show those new yorkers what's up.
hope to give u a visit when i visit nyc next year...menu sounds yummy
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| lobsterfrommaine.com |
Posting in the next week will be a little lighter than usual, as this half of Meal Ticket is trucking it up to the great state of Maine for some much-needed R&R. But we've got some good stuff in the works to tide you over in the meantime. For now � anything that's important for us to see/eat/drink up there? Let us know in the comments ...
Gritty McDuff's Portland Brewpub I hear people like these things though I have no idea why.
because if done well, lobster is delicious. anyway my girlfriend's cousin owns and runs two fat cats bakery and her entire family doesn't shut up about the blueberry pie and the banana pudding. I had a piece of a different pie and it was delicious. the blueberry pie, however, did not survive the trip to philly to get to me :(
Just got back from Portland and the Lobster Roll and Chowda at J's Oyster is the best!!
Assuming you are heading to Acadia National Park and Mount Desert Island... In Bar Harbor: Criterion Theater 35 Cottage St Bar Harbor, ME 04609 (207) 288-3441â criteriontheatre.com is a precious and beautifully restored Art Deco movie theater. Upstairs they have loge seating with red velvet curtains and draft beer! Bagel Factory Write a review 3 Cadillac Ave Bar Harbor, ME 04609-1408 (207) 288-3903â Agnes is the baker, and she is an eccentric treasure trove of conversation as well as a knowledgeable baker. Call ahead to confirm her hours. Hard to find, but it is right in town down a gravel driveway off Cottage Street. Agnes always mentions Bartram Gardens when we talk, lol. Mt. Desert Island Ice Cream 7 Firefly Ln Bar Harbor, ME 04609 (207) 460-5515 www.mdiic.com Great ice cream and some interesting flavors, e.g. Chocolate Stout, Wasabi-Chocolate, Chocolate Chili(spicy hot) and on and on... The owners are originally from Philly, I believe. Havana www.havanamaine.com 318 Main St Bar Harbor, ME 04609-1637 (207) 288-2822 Great food with a very interesting reasonably priced wine list. Morning Glory Bakery Roddick Street, Bar Harbor has great baked goods a excellent coffee. Sweet, savory and also excellent sandwiches. Good place to start your day. Atlantic Breing Company and Knox Road Brill 15 KNOX ROAD, BAR HARBOR, MAINE 04609 (207) 288-2337 realale@atlanticbrewing.com sits inland, but still on the island, about 8 miles outside of Bar Harbor. Serves good beer and good BBQ made on the premises. Very nice people, and a good vibe. Very casual. Very. Somesville: Beech Hill Farm on Beech Hill Road has wonderful organic produce and is run by the hippy dippy College of the Atlantic. Open Tues-Sat 8-5. The best every yellow cherry tomatoes! Manset(Southwest Harbor vicinity) XYZ Restaurant 80 Seawall Rd ME 04679 (207) 244-5221â makes delicious Mexican cuisine from the provinces of X, Y and Z(abbreviations, of course). Great margaritias, but the food shines. Would be great in the fall weather, too. IF YOU ARE IN TO ANTIQUE CARS AND CYCLES, and even if you are not: Seal Cove Auto Museum 1414 Tremont Rd Seal Cove, ME 04674 (207) 244-9242â sealcoveautomuseum.org is in the middle of nowhere in a very plain looking warehouse with little to no signage. Houses one of the most amazing collections of cars and a few select and very rare motorcycles. All more or less pre 1930, and a lot of them. Dr. Simeone of the famed collection housed in Philly lights up whenever I mention this place. And on and on.... and that is just on the island of Mt. Desert. Five Islands Lobster Pound is the best setting to eat on the shore and is well south of the MDI coast Young's Lobster Pound, just out of town north of Belfast is one of Main's best. See it to believe it! Not touristy at all....
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| Photo via The Mushroom Festival |
| Lovely fungus |
No, not those mushrooms, hippie.� This sort are grown by at Mother Earth Mushrooms in West Grove, PA.� Fair Food is partnering with the Mother Earthers to host a tour of the mushroom farm on Saturday, Sept. 12, discussing the challenges and benefits of growing fungus organically.
Guests will also be treated to a fresh and locally-sourced picnic and have a chance to explore the 24th annual Mushroom Festival in Kennett Square, PA.� Lovable Top Chef runner-up Carla Hall will be doing shroomy cooking demos at the fest, while kids bob for mushrooms and talented amateurs offer up their best bowls in the Soup Contest.
Contact Louisa Amsterdam at farmtours@fairfoodphilly for your reservation to the mushroom picnic, or call 215-386-5211 ex. 113.� Tour and picnic is $25 for adults and $12 for kids aged 6-13.
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| Graceful Gardens |
| Urban edibles by Grace Wicks |
If you enjoy summer's diversity of fresh, locally grown produce, now is the time to consider putting in your own cole crops. These members of the mustard (Brassicaceae) family will supply your autumn and winter kitchen with cold-tolerant edibles like broccoli, cauliflower, leeks, beets, brussel sprouts, spinach, arugula and red lettuce.
Cole crops do well when seeded directly into the soil, and most are as happy in containers as in the ground.� Greensgrow Farm is selling mixed six-packs of edible fall plants if you can't be bothered to start from seed; make sure these tender little babies get some shade during the last hot weeks of summer.
Novice gardeners can hire professional coaching from Grace Wicks of Graceful Gardens, who teaches green thumb technique in addition to providing full landscaping services for urban dwellers.� Her specialty is organic, edible ornamentals -- rainbow chard (pictured) is� used to add height and drama to a window box, but also offers a healthy snack.
You know the lady gardener has taste; she grew up during the heyday of mom Judy Wick's landmark restaurant, The White Dog Caf�.
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Nifty Fifty's, a five-outlet, family-run chain that opened its doors in 1987, harkens to the era before giant corporate conglomerates took over the American fast-food market.
The flat, old-school burgers are ground and shaped in their own on-premises butcher shop. French fries are hand-cut; glasses of orange and grapefruit juice, as well as lemonade, are squeezed to order.� The generous milkshakes are made from homemade ice cream and served to you in a frosty mixing tin, but they are not health food. Wholesome is a better word to describe both eats and atmosphere.
Families with multiple children, giggling teenagers working out their new licenses and cops breaking for lunch populate Nifty's Delaware County location, in Folsom, just off I-95. I grew up around the way, begging my mom to take me for a milkshake when I earned a quality report card.� We revisited our old favorites the other day � a Royal burger topped with an onion ring for her, chicken nuggets rolled in super-spicy "Pistol's Pete's" cayenne-heavy blend for me � and were pleased to find nothing changed.
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The milkshakes, just as they were 20 years ago, are dreamy. Choose from the standard menu of shakes (Choc-Cherry, Strawberry, Double Bubble, Coconut) or the amped-up exotics (Peanut Chew, Fluffernutter Cheesecake, Mint Oreo Chocolate Chip, et al);� the results are thick enough to stand up a spoon. New York egg creams, ice cream sodas and floats (from the World's Largest Soda Fountain, boasting more than 100 flavors), coffee-cup sundaes and pie a la mode round out the sweet selection.
Though tempted by the array of candy-enhanced shakes, I had to stick with my old standard: Black & White with fresh bananas, which still tastes like home. Adding authenticity to the retro vibe were the old-fashioned prices ... lunch for two, including a burger, nuggets, fries, two iced teas and two milkshakes, was $23.
Nifty Fifty's, five locations in PA and NJ, visit NiftyFiftys.com for more information and full menus.
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