Going Local

Blueberry Vodka

2009-07-14T12:23:00-04:00

Blueberries are abundant in Indiana right now and I can't get enough of them. I'm using these super fruits in everything from muffins to steak sauce.

In a handy place on my kitchen counter is the wonderful cookbook trueblueberry by Linda Dannenberg. The book features 80 recipes including blueberry-beet borscht, blueberry steak sauce, and, my favorite of the moment, blueberry vodka.

To make the vodka, Linda puts 1 cup of vodka (I used Heartland Indiana Vodka.), 1/2 cup white sugar, 2 tablespoons creme de casis, 1/2 cup whole fresh blueberries, and 1/2 cup coarsely mashed fresh blueberries in a 16 ounce glass jar (I used a 32 ounce Mason jar.), puts a lid on it, and lets the mixture sit out at room temperature from 1-14 days before staining it, putting it in a glass bottle, and keeping it in the fridge. I made it to day 5!

For a delicious Blueberry Martini, Linda combines 2 ounces of plain vodka with a tablespoon of the blueberry vodka, a generous squeeze of fresh lime juice, 1 teaspoon of triple sec and 5 ice cubes in a small martini shaker. Shake, shake, shake, and strain into a chilled martini glass.

We made the cocktails on Sunday evening. I froze several whole berries and floated them in the drink to serve as tiny ice cubes. Great way to get those antioxidants!

Terre Haute Blueberry Festival

2009-07-14T08:29:00-04:00

It's time to celebrate blueberry season in Indiana! Terre Foods, Downtown Terre Haute, and the Central Presbyterian Church will be hosting the city's first Blueberry Festival on Thursday, July 16th, from 11:00 a.m.-7:00 p.m., at the Central Presbyterian Church on 7th Street and Larry Bird Ave.

There’ll be music, kid's activities, a baked goods fundraiser, a blueberry pie eating contest, and plenty of luscious local Indiana blueberries served over Swiss Connection ice cream. Admission is free.

Stuffed and Fried Zucchini Blossoms

2009-07-13T07:34:00-04:00

For a showstopper of an appetizer, nothing tops stuffed or fried zucchini blossoms. Dipped in a delicate rice flour batter that creates a thin crispy shell, the flowers take on a melt-in-your-mouth goodness that has to be tasted to be truly appreciated.

When we are going to make these, I harvest the flowers in the early morning and put them in sealed containers lined with damp paper towels and place them in the refrigerator. While some people say the flowers will last for a few days, my experience is that they are best used up by the late evening of the day you pick them.

Robert likes his flowers without a filling but I have become very fond of stuffing them with herbed goat cheese. The goat cheese melts slightly and provides a nice counterpoint, both in flavor and texture, to the crispy flower petals. Tied with a chive, the little morsels are just too cute to eat--well, almost!

When it comes to what to drink with these fry babies, Robert and I once again part ways. He prefers an icy cold martini (shaken, not stirred) garnished with one of our pickled okras or a Maytag blue cheese stuffed olive and I am all about the sparkling Indiana wines. I like the way the bubbles cut through the richness of the dish.

During the summer, we often have these as our Sunday night supper as we sit on the patio and watch the sunset over the pond. The recipe for both the stuffed and non-stuffed blossoms along with Robert's martini making guidelines are the Summer Recipes section of this site.

I'm sure you already know this, but zucchini male flowers are atop a thin stem and the female flowers are the ones with the vegetable attached to them. Male and female flowers work equally well in both recipes.

Photos: Harvested female zucchini blossoms.
Goat cheese stuffed blossoms waiting to be dipped in batter.
Fried non-stuffed blossom.

Seasonal Supper

2009-07-13T06:46:58-04:00

Last night our meal could not have been more seasonal or easy with lamb brats from a local farmers' market and veggies from our and a neighbor's garden (onion, zucchini, eggplant, and yellow squash).

Robert grilled the brats while I prepped the veggies. I cut them into diagonal one inch chunks, tossed them with just a tiny bit of olive oil, and then Robert put them in a grill basket and grilled them until they got a nice char on them. I tossed a tablespoon of basil pesto with 2 tablespoons of olive oil, two teaspoons of white vinegar, and a dash each of salt and pepper. When the veggies came off the grill, I poured the pesto vinaigrette over them and dinner was served. It was every bit as good as it looks.

City Foods to Present Co-Op Feasability Study

2009-07-12T13:35:00-04:00

City Foods Board Member Ben Alkire will present “Feasibility of a Full-Service, Cooperative Grocery, Downtown Lafayette” free to the public, Monday July 20 at 7:00 p.m. in the Tippecanoe County Library located in downtown Layfette. The presentation includes highlights from the Consumer Cooperative Marketing Association national meeting which was held in Pittsburgh, Penn. June 11 through 13, 2009.

Alkire is conducting a feasibility study for City Foods, a prospective food cooperative planned to open downtown late in the summer of 2010.

The presentation will last about one hour, with an open discussion until 8:30 p.m.. City Foods board members and volunteers will also be available to speak with regarding membership and volunteer opportunities.

For additional information about City Foods, chat with the board members and volunteers at the Lafayette Farmer’s Market Saturdays 7:30 am to 12:30 pm, email contribute@cityfoods.org or visit www.cityfoods.org .