Believe it or not there really is much more to Durham than student housing and the Historic District. Saturday looks to be a great day, maybe too hot to work in the yard but just right to see some of Durham’s agricultural finest up close and personal.
No better way to begin blackberry season but with a small dish of blackberry sorbet garnished with blackberries and chocolate mint.
From my good friends at The Sausage Maker:
“BBQ Sauce By Region
Barbeque sauce. There are so many kinds it can be a bit overwhelming to find the right sauce to compliment your dish. Of course, you can make your own. You can release your inner alchemist and stand over the pot making adding a little bit of this, taste it, add some of this or that until it has reached perfection. Of course, no one expects to slave over the stove making a sauce for your causal barbecue, unless you love it.
Throughout the southern United States there are many styles of barbeque and with each style comes its own sauce. The sauces used in the Carolinas are far different from the sauces used in Texas, and the sauces used in Texas are far different from those used in Alabama. With such a variety of sauces that range from incredibly simple to amazingly complex, it is no wonder why people love them so much.
With the amount of sauces there are for barbecue, we could go on for days and days explaining each one. So, we picked out our top five regions of the United States and picked our favorite style of sauce (or mop) from each. The following are our favorites, in no particular order.
South Carolina – Mustard Sauce
In South Carolina there is usually a good chance that if you get barbecue, you’re going to get a mustard sauce slathered on top. The mustard based sauce is usually found in the areas around Charleston and Columbia. The sauce goes perfectly with pork, you can’t go wrong with mustard sauce on pork, it is to die for. Here is the recipe: http://goo.gl/T39gCA
Texas – Mop Sauce
This one is tough to describe, quickly. There is a ton of great barbecue in the Lone Star state, and one of the most popular outside of the state is the mop sauce. The mop sauce usually starts with drippings, seasonings, and ketchup. The sauce resembles a very thin tomato soup, and adds so much flavor to your barbeque. Here is a recipe for a Texas mop sauce: http://goo.gl/OBiys
Memphis Dry Rub Ribs – Vinegar Mop
Now, Memphis doesn’t have a sauce, per say. Down in Memphis there is a way of cooking succulent ribs with a rub and a mop that will knock your socks off. A mop sauce will make or break your BBQ, so using one correctly can make your BBQ so tender you’ll just want more. Memphis knows its stuff when it comes to barbecue, because of their wonderful dry rub ribs. These ribs are charcoal grilled, mopped with a vinegar sauce, and then crusted with a spice rub (of choice). There are plenty of ways to go about this, the vinegar sauce can be tweaked in many ways. Here is a link to a simple vinegar mop: http://goo.gl/bh2VfE and a link to a Memphis Dry Rub Rib Tutorial: http://goo.gl/1jJX9G
Kansas City – Tomato and Sugar Sauce
Kansas City is the birthplace of the tomato and sugar sauce. We can thank Heinz, K.C. Masterpiece, and the other bottled sauce brands that almost every American knows exclusively as barbecue sauce. Most of these sauces don’t represent the sauces served in Kansas City. The heavy tomato sauces coat the barbecue with its intense sweet and smoky flavor. Most of these sauces are prepared with molasses or brown sugar, with some vinegar, pepper, and other ingredients as the cook sees fit. Here is a recipe for a homemade heavy tomato sauce: http://goo.gl/QnlqDJ
Lexington Style BBQ Sauce
Vinegar sauce, the most basic of BBQ sauces. It is one of the easiest to make, and one of the easiest to customize. In Lexington, Kentucky this type of sauce is generally found. In Lexington it is generally a base vinegar sauce, then they add a bit of tomato paste or ketchup to thicken and sweeten the vinegar based “Dip.” Vinegar sauce is best served with whole hog or pork shoulder. The sweetness and smokiness of pork barbecue is perfectly complemented by the vinegar’s acidic tang. Here is a link to make your own vinegar sauce: http://goo.gl/AJLGms “
Lloyds the specialty insurance and reinsurance carrier commissioned an analysis of food security to assist them in determining various scenarios and their associated risks. It is worth noting that the study wasn’t commissioned by a chemical firm looking to sell more fertilizer or genetically modified organisms (GMOs) but by an insurance carrier trying to determine underlying risk inherent in a potential set of events.
“The vulnerability of the global food system to sudden shocks, and the repercussions for communities, businesses and governments, is highlighted in a report published today by Lloyd’s, the specialist insurance and reinsurance market.
Supported by academics at Anglia Ruskin University, the report contains a scenario where disruptions such as weather catastrophes and plant pandemics – which are exacerbated by climate change – have far-reaching economic and humanitarian consequences.
Launched today at Expo Milano 2015, the study shows how three events – El Nino, the spread of windblown wheat rust in Russia and warmer temperatures in South America – could lead to wheat, maize, soybean and rice prices quadrupling, significant losses on European and US stock markets, food riots and wider political instability.
The key findings of the report are:
- A combination of just three catastrophic weather events could lead to a 10% drop in global maize production, an 11% fall in soybean production, a 7% fall in wheat production and a 7% fall in rice production.
- Wheat, maize and soybean prices could increase to quadruple the average levels experienced during the 20 years prior to the global food price shock of 2007/8. Rice prices could increase by 500%.
- The scenario indicates this series of events has the potential to lead to food riots breaking out in urban areas across the Middle East, North Africa and Latin America, leading to wider political instability and having knock-on effects for a wide range of businesses.
- While agriculture commodity stocks might benefit, the overall economic impact of high food prices, combined with rising political instability, could severely impact financial markets. The scenario indicates that the main European stock markets might lose 10% of their value and US stock markets 5%.”
Food security starts at home; plant a garden. Take unused urban space and plant crops to feed the neighborhood. Towns should be more proactive in utilizing Town owned land to improve the access to fresh produce, vacant manufacturing space can be converted to year round space for Farmers’ Markets, fruit trees can be planted in public parks . Instead of hoping for a brighter future, do something about it. Which weights more, a million mice or an elephant? The accumulation of little local steps can make a large impact.
“Some 433 hot air balloons fly above eastern France on Sunday, breaking the record for the most simultaneous hot-air balloon flights. A variety of balloon designs, including a French chateau and cartoon character Obelix, lifted off from an airbase, covering a stretch of four miles across the sky.” From AFP as posted on The Guardian 27 July 2015:
I had avoided damage to my asparagus beds in prior years but this year was different. Almost all of my fronds have significant damage as the outer skin was eaten away.
Fortunately there is some new growth so all is not lost. I started, too late, spraying with Captain Jack’s Dead Bug but will be more attentive next season. You should inspect the area for a natural predator (Tetrastichus asparagi, a parasitic wasp) before spraying.
There are two beetles that cause this damage:
Here they are together and you can see the damage done to the asparagus frond.
The asparagus beetles larvae overwinter in leaves and frond debris, one of the most common organic control techniques is to remove all leaves and other vegetative matter late in the fall and lightly till the top soil to disturb any larvae that might be in the surrounding soil. After doing that, I will spray the crap out of them next spring; Captain Jack’s Dead Bug is an organic pest spray.
This afternoon my cooking buddy, Grace, and I tackled Hand-Forged Doughnuts by Mark and Michael Kiebeck of Portland, Oregon’s Top Pot fame. Since I was tasked with making the dough the day ahead, I selected their Chocolate Old-Fashioned Doughnuts. It was a sticky mess but I took comfort in knowing that Grace would be in charge of rolling them out and cutting the doughnuts and holes. At one point, I thought that she had fallen and skinned her arm but it turned out to be some wandering doughnut dough.
I fired up my T-Fal deep fryer and as soon Grace had a couple of doughnuts cut, I would put them in the oil, turning them at the appropriate times.
The first two, above right, were too thin and broke up as they were turned. Grace adjusted and the rest came out great. To relax and congratulate ourselves we made a Chimichirri sauce that I saw in The Guardian a few days ago; I promised her a grillade on her next visit so she could properly sample the sauce.
We may have raised doughnuts in our future but first we have a Hand-Held Pie book to sample.
12:30 to 4pm
First Annual, All-Local
Seacoast MicroBrew Festival
Benefit for Seacoast Local
Co-Hosted by Seacoast Local & 7th Settlement
Henry Law Park, Dover
July 11 – Rain or shine!
It’s time to celebrate! We’re hosting the first-ever, all-local gathering and celebration of the Seacoast’s established and emerging brewing scene. Tickets are $30 and include tastings from all 15 of the Seacoast’s local breweries. Food will be available for purchase, including wood-oven pizza, burgers, and fresh-shucked local oysters. Join us for an afternoon of great tastes, delicious food, lively music and fun people in beautiful Henry Law Park.
Open to ages 21+
Designated-Driver Tickets Available
Five years ago I planted 5 goumi bushes to create a visual screen along the driveway. They have delicate white flowers that turn into a small hourglass shape berry which has a tart, slightly strawberry flavor with a very large seed. Once the bushes started to produce large quantities of berries, a flock of catbirds would descend and devour them. They literally picked the bushes clean. I didn’t realize that attracting catbirds would be so problematic; this year they came early devouring the suet and birdseed and at this point are ignoring the just about ripe goumis.
It seems the catbirds have a fondness for nuts of any kind.
We are running neck to neck trapping catbirds and squirrels. While in the trap the catbird will make sure to eat all of the peanuts and peanut butter. We did net the blueberries this year in case these indiscriminate foragers head to that side of the yard. So far they have been ignoring the raspberries but I think they clean out cherry trees.