Recipe Wednesday: Black Beans – 3 ways

Recipe Wednesday: Black Beans – 3 ways

Mar 30

I am a big fan of leftovers, and when you can use leftovers to make a totally different meal, that’s even better! Here I start with a simple meal of Black Beans and Rice, then I have recipes for Black Bean and Sweet Potato Burritos as well as a Black Bean Soup that can be made with the leftover Black Beans. You’ll see that you end up making a big pot of black beans even though the...

Local Producer Spotlights

Local Producer Spotlights

Mar 25

We may live in a subtropical hothouse, we may generally be known as the tourist capital of the world, and we may have a largely transient population, but here in Central Florida, we also have a thriving community of more-or-less-permanent residents who are gardening, farming, and raising animals. When we first discovered some of these local producers, Laura and I assumed they were the exceptions...

Recipe Wednesday: Chai Carrot Soup

Recipe Wednesday: Chai Carrot Soup

Mar 23

My brilliant mother gave me the idea for this soup after she made a similar version. She uses Weight Watchers and they have a points system of rating food and the dieter must stay under a certain point amount daily. Well, it seems they round down in their points value because she was frustrated that a 1/2 cup of chicken broth was 0 points and 1 cup of broth was 1 point. So she set out to find a...

The Life of a Dirt Farmer

The Life of a Dirt Farmer

Mar 21

We went to our first Organic Growers’ Meeting last Wednesday, the monthly meeting hosted by the Simple Living Institute. Every month, they bring in a guest speaker and hold a plant raffle. We walked away with six plants, including lettuce, zucchini and swiss chard. We also brought a camera to record this month’s guest speaker, Tom Carey, owner of Sundew Gardens in Oviedo, Florida. The...

Building a Community Around Food

Building a Community Around Food

Mar 18

Happy food is about more than happy animals; it’s about happy ecosystems and, more importantly, happy people. Eating is something we all have in common, but not everyone is privileged enough to have a choice about how they enjoy it. Laura and I both grew up in families that took advantage of that choice. We ate dinner with our families and learned to love good food, good ingredients, and...

Enjoying some Lime

Enjoying some Lime

Mar 17

And I’m not talking about the citrus, either. I ate at Lime Fresh Mexican Grill for the first time today, and I’m ashamed to say it took a Groupon to get me there! My fajita-style burrito and guacamole were delicious, fresh, and provided a great atmosphere. (To be honest, though, the guacamole was pretty thin, not pure avocado the way I make it at home.) The staff was friendly, and I...

Recipe Wednesday: Eggs Benedict

Recipe Wednesday: Eggs Benedict

Mar 16

This post is part of a new series here at With Respect For Food, ‘Recipe Wednesday’. Every Wednesday expect a new recipe focused on our goals of knowing where our food comes from and using local, sustainable, humanely treated meats and produce. These recipes will include things like making food from scratch, ways to use leftover or rarely used foods, or recipes that are light meat....

Big Wheel Provisions Food Truck Preview

Big Wheel Provisions Food Truck Preview

Mar 14

Tony Adams and his partners at Big Wheel Provisions hosted a preview of their food truck last Friday, March 11, which you can see and read about on the Daily City. We need to start making our own media, so that we can be invited to these events! They will be officially debuting the food truck this Wednesday at the corner of Washington St and Orange Ave! I’d be more excited if I had some...

Book Review: Farm City

Book Review: Farm City

Mar 13

Our dreams of one day raising layer hens and maintaining huge raised-bed gardens in our backyard has led us in search of a wide variety of resources. Urban farming is our current craze, and we are apparently not alone. This movement is taking root (pun intended) in large cities and urban areas around the country (but mostly on the West Coast), where inner city residents are converting their...

Deep Creek Ranch

Deep Creek Ranch

Mar 12

Some day we’ll visit Deep Creek Ranch and see the animals for ourselves, but in the meantime we are quite sure they produce happy meat. One of the owners is highly involved with Slow Food Orlando and they often show up at the all-local farmers market – College Park and Audubon Park – as well as various events, like the Winter Park Harvest Festival. The beef I have tried from...

Food shaping our cities

Food shaping our cities

Mar 11

Carolyn Steel talks about people and their relationship with food. She gives a great mini history lesson about cities and how people have fed themselves over time. She argues that we now need to reconceptualize of how food shapes our lives. Food needs to now be in focus, we need to make time for food, make it apart of our family lives, we need to think about food, plan meals and know where our...

Big Wheel Provisions

Big Wheel Provisions

Mar 10

Best. Bacon. Ever. The owner of this company, the real driving force behind it, is Tony Adams, who has become something of a local icon, at least in the local food scene. He is a professionally trained chef with a passion for the freshest ingredients he can find, a talent for charcturie, and a commitment to using as much of each animal as possible. Find him at the only all-local farmers markets...

Social Farming

Social Farming

Mar 09

I had this great idea recently, based on what I know of the Central Florida Sustainable Food Project which is trying to produce a printed Local Food Resource Guide with local growers and restaurants that cook with local ingredients. Since I’m currently reading The World Is Flat by Michael Friedman, I immediately started thinking about crowdsourcing, and about how great it would be if we had...

Keeping Tabs on Government Policy

Keeping Tabs on Government Policy

Mar 06

Although I am loathe to get involve in politics and know that I am personally not a good enough speaker to effect change in that area, I am also becoming more and more interested in keeping tabs on big agriculture and the government’s policies on agriculture in general. So many aspects of daily life are regulated (or lack regulation) by the USDA that it’s important to be aware of...

Gardens

Gardens

Feb 27

John and I, after much discussion, have decided we will be in Orlando for the next few years and that we are ready to buy a house. We are looking in a great little area of town, close to my job, our favorite coffeeshop, downtown with easy access to both of our families and the best areas of of the city. Near where we are looking there is a 17 acre site that used to be a Naval base and now is city...

Grits and Greens

Grits and Greens

Feb 22

Last week at the potluck that got us started back into this blog, John and I ate our dinner at a table with a couple of ladies that had big issues with me not having ever tried kale (or any other southern grown green really). They both gave me some verbal recipes on how to cook kale and made me promise I would make some. John, as a born and raised southerner, was all for this. So when I was out...

Building the Local Food Community

Building the Local Food Community

Feb 21

Though we still actively avoid factory farmed meat and continue purchasing those products we’ve found to be safe and happy, we are also turning our sights more on happy produce and our local food cycle. Ultimately, the thrust of our efforts with meat and dairy was not to make animals happier for themselves, but to make them happier because that will make US — the consumers — happier....

Farm to Table Dinner: Success!

Farm to Table Dinner: Success!

Nov 21

Yesterday marked the start of what I hope is an annual tradition: The Winter Park Harvest Festival, followed by a five-course "Farm to Table Dinner," an event with limited seating, exclusive live music, a host of hors d'oeuvres, and free-flowing wine. Roughly twenty hors d'oeuvres were set out before dinner and each table was beautifully set with two loaves of bread and breadsticks made locally by Olde Hearth Bread Company. Drinks included red and white wine, soda, cucumber mojitos made with locally distilled vodka, and a pomelo-aged pale ale brewed ONLY for this dinner. Of the two local folk / bluegrass bands who played during our meal, one (Jubal's Kin) is among thirty-five folk bands being considered for a Grammy Award this year, and all three members happen to be under twenty-five. Tickets for the dinner were initially intimidating, at $95 per person, but now that all is said and done, it was entirely worth the cost: Amazing local food, live music, and alcohol.

Halloween Dinner

Halloween Dinner

Oct 29

I was inspired this year to make a special Halloween Dinner. We are going to have Pumpkin Soup and a black rice pilaf. I found the black rice at my local Asian store and I am very excited to use it! Recipes are as follows, however since I haven’t made these yet, I can’t endorse them, so use at your own risk! Pumpkin Soup with Cinnamon Croutons Ingredients - 2 tablespoons brown...

Recipe Week : Day 5

Recipe Week : Day 5

Oct 22

This recipe was originally from Almost Meatless by Joy Manning and Tara Desmond. It uses only 2 links of sausage to make the whole casserole! Since you’re using so little of the meat, why don’t you splurge on some good stuff from happy cows? I will admit it is sort of a strange concoction of ingredients, but the end casserole is tasty! If you like it spicy, add more chile...

Recipe Week : Day 4

Recipe Week : Day 4

Oct 21

After reading a Cooks Illustrated article about an almost no-stir risotto (and it actually working!), I make risottos all the time now. This a great way to use up the stems of a broccoli stalk, a part that tends to be thrown away. A vegetable peeler is the best way to remove the outside of the broccoli stems, peel deep enough to get rid of the stringy part and into the lighter green section of...

Recipe Week : Day 3

Recipe Week : Day 3

Oct 20

Desserts! Desserts have been hard lately, since they are often made with lots of butter, cream and eggs. The option then is to make desserts at home, but I don’t really like doing that. I feel bad around here paying $4.25 for a dozen eggs then using 4 of them to make say brownies, when they are best tasted when eaten as just an egg. It just kinda like a waste, especially when it comes down...

Recipe Week : Day 2

Recipe Week : Day 2

Oct 19

This recipe was a mixture of a few different ones I found online, it’s very yummy! It;’s a great meal to do ahead of time. When I made it we were using the grill to make some fish and potatoes for dinner on a Sunday night, so I cut up the veggies and put them on the grill aswell. When they were done I cut them up and put them in a container to save for the next night. Then when I got...

Recipe Week – Day 1

Recipe Week – Day 1

Oct 18

Since this recipe has few ingredients, it is best to use the highest quality products you can. The cheeses are better when imported from Italy, they are still pasture raised there and the flavor is superior to the domestic versions. I did make it a bit less fat then normal carbonara, if you want to go full fat, then make the egg white another full egg and replace the milk with heavy cream....

Recipe Week

Recipe Week

Oct 17

John is out of town for work for the next 8 days, so I’ll be doing most of the posting for awhile. I have decided then to dub this week, Recipe week. I tend to do most of the cooking and grocery shopping around here, as well as I have been reading a lot of meat-free or light meat cookbooks in order to help us stay in budget with our new diet. So I figure I will share some of these recipes...