What's Christmas without a Fruitcake?

 Today starts off our Christmas baking weekend. We generally make cookies for the neighbors and carob brownies for all the neighborhood dogs. Inspired by a recipe in the December 2009 issue of Saveur, I have decided to also make fruitcakes. Although I am generally not a fruitcake fan, this recipe intrigued me--it looks more like a buttery pound cake loaded with rum soaked fruit--what could possibly be bad about that? If you're feeding it to the kiddies simply use some Indiana apple cider in place of the rum. And don't forget to use duck eggs for the batter to make it extra rich and yellow. (Just a tip--You might want to put a tablespoon or two of that rum soaked fruit aside for topping some vanilla ice cream tonight. Cook's treat.)

I have one of these beauties baking in my oven right now--it's taking about 60+ minutes not the 45 that the recipe states so I have covered the top of the cake with foil to prevent burning the top of it. It looks beautiful! The next time I make it I might use two standard sized loaf pans rather than the large one used in the recipe. I just checked on the cake again and it is still a bit jiggly in the middle.

Here's the recipe:

Fruktkaka

4 ounces each dried figs, dried apricots, and raisins- finely chop the figs and apricots
1 Tablespoon orange zest
1 ½  teaspoons lemon zest
½ cup dark rum (note—can substitute apple cider or apple juice for the rum)
1 ¾ cups all purpose flour
1 teaspoon baking soda
1 cup superfine sugar
12 Tablespoons unsalted butter, softened*
4 eggs

Combine figs, apricots, raisins, and both fruit zests with rum or juice and stir to combine. Cover the bowl with plastic wrap and allow to sit at room temperature for  at least 4 hours or overnight.

Heat oven to 350°.

Grease the bottom and sides of a 12 ¼ inch by 4 ½ inch by 2 ¾ inch metal loaf pan and dust with flour. Tap out excess, line the bottom of the pan with parchment paper, and set aside.

Whisk flour and baking soda in a small bowl and set aside.

Combine the sugar and butter in a large bowl, and blend with a hand mixer on medium speed until pale and fluffy, about 2 minutes.

Add the eggs one at a time and blend thoroughly after each egg is added.

Add the flour mixture to the egg mixture and blend with the mixer on low speed until fully combined.

Add the fruit mixture to the batter and stir with a wooden spoon to evenly distribute the fruit throughout the mixture.

Scrape the batter into the prepared pan, smooth the top, and bake for 40-45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Remove the pan from the oven and place on a wire cooling rack.

Unmold cake after 15 minutes, and then cool completely on a wire cooling rack before slicing.

Serves 12.

*Leave the butter out overnight to soften. In the morning it will be the perfect consistency to blend with the sugar.

From the December 2009 issue of Saveur magazine.

 

Kimchi Fried Rice

 
If you made the kimchi I wrote about in October, you have got to try this fried rice recipe. The kimchi flavors the rice in a way that my words cannot adequately capture. When Robert created this recipe he used some leftover local pork along with Indiana shiitakes, eggs, and our own garlic to create a hearty and satisfying main dish. You'll find his easy recipe here.

Pair the fried rice with New Day Meadery's Semi-Sweet Plum Honey Wine for a match made in heaven.

One Day Seminar Helps Producers Get Growing in 2010

The Illiana Vegetable Growers School designed to help growers better manage their operations -- big or small -- will be held on January 5, 2010 in Schererville, Indiana.

"There will be something for everyone, whether they're growing vegetables for grocery stores and restaurants or direct selling at farmers markets and roadside stands," said Liz Maynard, Purdue University Cooperative Extension Service regional horticulture specialist. "Participants will learn the latest on insect and disease control, irrigation systems and new marketing opportunities."

Maynard said this year's Illiana Vegetable Growers School, sponsored by Purdue Extension and University of Illinois Cooperative Extension, will have a concurrent session in the afternoon. Participants will have the choice of learning about marketing opportunities or irrigation systems for vegetable crops.

Also on the program is Kris Thomas, Indiana State Department of Health food scientist, who will explain Indiana's new rules about selling homemade food at farmers markets and roadside stands.

"Growers need to understand the new rules," Maynard said. "Participants may learn about new value-added opportunities that exist or that they don't meet the criteria or qualifications to sell homemade goods."

The school will run from 8:00 a.m. to 4:00 p.m. (CST) at Teibel's Restaurant, located at U.S. 30 and U.S. 41. Pre-registration, which is $23.00 per person and includes lunch and materials, is encouraged by December 29, 2009 to ensure a meal. Registration will be accepted at the door for $25.00 per person.

A registration form with the complete agenda is available at the Purdue Fruit and Vegetable Connection Web site http://www.hort.purdue.edu/fruitveg/ and then click "Events," or the PDF version is downloadable at http://www.hort.purdue.edu/fruitveg/events/ IVGS_Brochure_2010_1117.pdf. Individuals with registration questions should call the Purdue Extension office in Lake County at 219-755-3240.

Those wanting additional information about the program may contact Maynard at 219-785-5673, emaynard@purdue.edu, or Gene Matzat, Purdue Extension educator in LaPorte County, at 219-324-9407, ematzat@purdue.edu.

Pendleton's Winter Farmers' Market

 The Pendleton Winter Farmers' Market will be open every 2nd Thursday night of the month until spring. Market hours are from 4:00 p.m. to 7:00 p.m. 

The market, which is held at the Smith Family Farm Party Barn,  has 15 vendors offering seasonal produce, eggs, meats, poultry, dairy, honey, baked goods, specialty food products, and body care/household items.

For more information about the market contact Jeanette Isbell by phone 765-208-5791 or email ji4606@comcast.net.  

Local Food and Wine Tops National Restaurant Association's 2010 Trends List

 
Locally grown produce, locally sourced meats and seafood, sustainability, locally produced wine and beers, and mini desserts top the list in the "What's Hot in 2010" survey from the National Restaurant Association. Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals, and sustainable seafood.


According to Michael Ty, CEC, AAC, American Culinary Federation National President, the trend toward professional chefs using local foods is ..."retro — it’s what we did in the past when chefs relied on local markets because we did not have the luxury of today’s transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable." That sentiment goes double for the home cook. What could be more pleasurable than preparing meals with Indiana's fresh, in-season, and local foods?

For the whole report, click here.

Photo: Make your own "trendy mini-dessert" at home.  Honey Walnut Bites--Mix some local honey with cooled toasted walnuts and serve in miniature pre-baked, cooled miniature phyllo cups. A drizzle of melted bittersweet chocolate over them could't hurt.

Stocking Stuffer: Indiana Heirloom Tomato Seeds

 
Stuff your favorite gardener's stocking with locally grown tomato seeds. Offered by Nature's Crossroads, the heirloom seeds come from LIFE Certified Organic Farm in Indiana's Morgan County.  


To find out more, click here.

Indiana Selects a "Signature Wine"

Indiana now has a signature wine--traminette. Traminette is a white wine made of a hybrid grape bred exclusively to survive Indiana's harsh midwestern climate.

To learn more about traminette and find an Indiana winery that produces the wine (more than 20 out of our 43 wineries do) near you, click here.

Creme de la Crop is Now USDA Certified Organic

 

Congratulations to Leann Landgrebe Stephens whose farm, Crème de la Crop, is now USDA Certified Organic. I met Leann two years ago and toured her farm in Porter County. The self-taught farmer who left her interior design career to follow her passion for gardening says that she loves the land and takes great pleasure in providing her customers with healthy wholesome food. Always looking ahead, Leann has some very ambitious plans for her operation that include:

• A second heated greenhouse that will be built as eco-friendly as possible.
• Getting grants for windmills and solar panels.
• Putting up a retail facility (the building has been already purchased) where customers will be able to purchase local, natural, and/or organic cheeses, honey, meats, dairy, and other local food items.
• Putting together a proposal for a not for profit farm learning center. Some of the plans include offering tours, back to the basics classes, structured age specific gardens where everyone can get their hands into the soil and experience nature first hand.
• Planting bamboo for her own usage (primarily for staking plants).  (Leann notes, “About 25 years ago some of the bad farming practices on the farm—before I purchased it in 2003-- had created these large wash outs.  I will be filling them up with wood mulch from the city and topdressing them with composted mulch. This is where we will be planting our bamboo.  By doing this I will be turning implantable land valuable, preventing soil erosion, and turning it into a safe area that I always worry about driving machinery into!”)
• Planting endangered fruit trees, apples, pears, plums, peaches and cherries (100 trees per year); as well endangered annual fruit and vegetable crops.  She will be planting the trees on the grounds that are very steep where it is practically impossible to produce row crops.
• Developing an area for growing mushrooms.
  
  

One of the many things that impressed me about Leann was her desire to educate her customers about the benefits of healthy eating. Her Good Food Brochure is one example of the publications she provides to customers in her continuing effort to “better people’s lives and make a difference in the world by offering them healthy, wholesome food”.

To learn more about Leann, Crème de la Crop, and their 2010 CSA, click here.

Photo: Courtesy of Creme de la Crop
Leann and a gigantic broccoli (perfect for making Bea's Fresh Broccoli Soup)

Bea's Fresh Broccoli Soup: Quick, Easy, Delicious, and Healthy

I saw some beautiful broccoli at the farmer's market last week and was inspired to make my friend Bea's Fresh Broccoli Soup. This soup is so healthy and delicious. Plus it's super easy and is even better the next day for a quick lunch. Just what we need during this busy holiday season when time to make a good meal is sometimes in short supply. 

You'll find Bea's yummy recipe here. It's great as is or with a few generous shakes of your favorite local hot sauce.

Take a Video Visit of Capriole Farms

 
Can't get down to Greenville, Indiana to visit Capriole Farms? Take a video tour and meet the farm's founder and owner, Judy Schad, here.

Speaking of goat cheese--If you're looking for a creative Indiana local food Thanksgiving appetizer, I suggest Judy's Goat Cheese and Beet Crostini recipe. The beets in the farmers' markets are looking gorgeous right now.