Foodbuzz 24, 24, 24: Minnesota State Fair Food from A to Z

 Minnesota Mural at State Fairgrounds in St. Paul

For those of you familiar with that all-American agricultural jubilee know as the State Fair, certain foods are synonymous with these events: corn dogs and roasted corn, cotton candy and candy apples, and more recently, all manner of deep-fried or on-a-stick treats. The Minnesota State Fair is no exception.

What began in 1859 as a livestock exhibition to promote farming is now second only to Texas' as the largest State Fair in the country. With so many hungry people streaming through the gates, the Great Minnesota Get-Together, as it's affectionately known, should really be called the Great Eat-Together: there are 300 concessions offering 450 different kinds of food with more than 60 of those served à la stick. (Source: mnstatefair.org)

Joining a few friends for lunch at the Fair

Having never visited this convivium of comestibles before, I was curious if the Fair's fare reflects modern Minnesotans' multiculturalism and concerns about nutritional and environmental issues with regard to food. So, I sent a proposal to Foodbuzz.com for its August 24, 24, 24 blog event - to eat one State Fair dish for each letter of the the alphabet, fulfilling at least one of the following criteria:

1. It contains an uncommon yet natural (or naturally-occurring) ingredient;

2. It originates in an ethnic cuisine to reflect Minnesota's multicultural past and present;

3. It is produced locally and/or uses organic/seasonal/healthy ingredients*. 

(*This doesn't mean that the complete dish itself is actually healthy . . . !)

Methodology

I started by identifying the foods ahead of time with help from the Minnesota State Fair's Fabulous Fair Food Finder and additional guidance from online food magazine The Heavy Table. I then marked my choices on a map of the fairgrounds so that I and my able assistant, Mr. Noodle, could eat with efficiency and expediency.

My plan to pick one edible per letter of the alphabet did hit a small snag: there were no choices for 'U' and 'X', which left us with 24 dishes. That's still a lot of food and I was worried about wasting any of it, so I came up with these additional guidelines:

- we would share one order;
- I would pick a food that could be saved for home (e.g. bison salami instead of bison burger);
- we would leave most of the heavy foods (e.g. noodles) until last so that we could taste, then wrap it to go with plastic and paper bags I brought along.

So, armed with small bills, camera, notebook and loose-waisted pants (me), Mr. Noodle and I set off on our edible expedition:

2009 Minnesota State Fair Food from A to Z

(Please feel free to click on the photos to enlarge!)

A is for Alligator at Bayou Bob's. Sautéed in garlic olive oil and served with gator-shaped french fries, these bites had a taste and texture more akin to pork than chicken. One of Mr. Noodle's favorites of the day.

 B is for Bison Salami, courtesy of the Minnesota Buffalo Association. Morsel of fact: bison and buffalo are not the same - only African and Asian species are considered 'true' buffalo. Rather than gnaw on a large salami at the Fair, we took it home and enjoyed it with cheese and crackers.

C is for Churros from local French Meadow Bakery, one of the country's longest continuously-running certified organic bakery since 1985. Their non-GMO, organic, gluten-free and low-glycemic products are available online and at national markets like Wegman's and Whole Foods. The churros were saved from being average by an excellent maple dipping sauce.

D is for Deep Fried Fruit at - surprise! - Fried Fruit. Banana, strawberry, pineapple, apple and grapes were skewered, battered and dunked in hot oil - a crazy fruit pancake-on-a-stick.

E is for Elk Jerky from the Minnesota Elk Breeders Association. This 'kippered' elk (a method of preservation that yields a softer meat jerky) had a surprisingly sweet flavor, which we enjoyed at home along with the bison salami.

F is for Falafel at Falafel King, a popular casual Middle Eastern/Mediterranean restaurant in the Twin Cities. This was my first taste of falafel - deep-fried balls of spiced ground chickpeas usually served in a pita. We opted for it on-a-stick to better concentrate on the crunchy goodness.

G is for Gyros from The Lamb Shoppe, the retail store of local all-natural meat farm Liberty Land & Livestock in Hutchinson, MN. This Greek dish is one of Mr. Noodle's favorites but I managed to get my fair share.

H is for Huckleberry Jam offered by Huckleberry Etc. This fruit is similar in appearance to blueberries but has a more tart flavor and is still only harvested in the wild. I used the jam as a topping for mild goat cheddar and crackers - so delicious!

I is for Shaved Ice (passion fruit flavor) from Hawaiian Ice. Consider it our between-course palate cleanser.

J is for Jambalaya at Ragin' Cajun. I had to have at least one rice dish at the Fair! Actually, Mr. Noodle enjoyed this mildly spicy, saucy dish full of chicken and sausages even more than I did.

K is for Kataifi from Holy Land Bakery and Deli, which has been offering what is considered the best Middle Eastern fare in Minneapolis since 1987. Kataifi is a sweet, crisp pastry made with shredded phyllo dough, nuts and honey - a bit too sweet for Mr. Noodle, who ceded the rest to me after a couple of bites. Score!

L is for Lefse at Lynn's Lefse. You can't consider yourself a Minnesotan if you haven't had this traditional Norwegian flatbread made of potatoes, flour and cream. A popular way of serving it is rolled up with sweet-tart lingonberry jam, but we opted for just butter and brown sugar. I only wish ours had been warm enough for them to have melted together.

M is for Maple Syrup Soda offered at the Countryside Market by Renewing the Countryside, a non-profit organization dedicated to sustaining Minnesota's rural communities. Made with locally-sourced pure maple syrup from Stanley's Sugarbush, this soda was refreshing, even for the unseasonably cool day we had. Its perfect amount of sweetness makes carbonated colas taste downright caustic.

 N is for Nitro Ice Cream by Blue Sky Creamery. The hands-down winner of our food-fest, per Mr. Noodle, was this plain yet unbelievably dense and rich vanilla ice cream, made by using liquid nitrogen to flash-freeze the ingredients so that ice crystals do not form in the process. The result is 'The Smoothest Ice Cream on the Planet', according to the company founders, who dreamed up their Nitro Freeze machine while studying chemical engineering at Iowa State University. Better eating through science indeed!

O is for Ostrich Teriyaki at Chinatown MN. And no, it doesn't taste anything like chicken. In fact, we thought that the texture and flavor was closer to bovine than avian. Ground ostrich on-a-stick was good but what I'd really like to see is ostrich feet at dim sum . . .

P is for Peach-Glazed Pork Cheeks from Famous Dave's, the Minneapolis-based national BBQ chain. This was actually our first stop and set a delicious tone for the rest of our day. The meat was wondrously tender and neither cloyingly sweet, as might be expected from a fruity sauce, nor too spicy, which might have wreaked havoc on a stomach used to plain yogurt for breakfast. If we didn't have 23 more dishes to go, I would've ordered another plate.

Q is for Quesadillas with tomatoes and basil at the State Fair outpost of Tejas, an upscale Edina restaurant serving Southwestern cuisine. Hot off the grill, the just-crisp flour tortilla enfolded gooey cheese, thick slices of fresh tomato and enormous basil leaves. Bringing to mind a south-of-the-border caprese salad, this quesadilla was one of my Fair favorites.

R is for Roti Dhalpourie prepared by local Caribbean restaurant Harry Singh's. A popular Trinidadian dish, roti dhalpourie refers to the traditional Southeast Asian flatbread made with a middle layer of ground yellow split peas and toasted cumin seeds (dhal), which is then wrapped around fillings such as curry chicken. I watched as one of the ladies behind the counter prepared a giant batch of fresh roti dough while Harry himself ground the peas. Though the curry filling was almost too mild even for my sensitive tastebuds, the roti was amazing with its thin yet flavorful layer of cumin-studded dhal.

S is for Sunfish Filets in a Boat at Giggles' Campfire Grill. It's no laughing matter: these 'sunnies' were outstanding with a light, crispy coating giving way to a flaky texture and sweet flavor. Walleye may be the revered state fish but I'll take a boat of sunfish any day.

T is for Tamales from La Loma Tamales, locally acclaimed for their authentic version of this very traditional Mexican dish of savory-filled corn dough (masa) steamed in corn husks. We ordered both chicken and pork tamales, the latter having a rich, deep-red hue that promised - and delivered - a nice bit of heat.

U is for Uff Da! Okay, this is a bit of a cheat: I couldn't find a fair food that started with the letter 'U'; then, I got mixed up and thought I had missed the letter 'K'. So we headed to Ole and Lena's for krumkake, a Norwegian cone-shaped waffle cookie traditionally made on special occasions (like Christmas and State Fairs). We were already well into our cream-filled and strawberry-topped cones before I noticed the 'Uff Da Krumkake', topped with caramel sauce and butter-roasted pecan. Maybe next year . . .

V is for Veggie Pie at its namesake stall. I'd describe this as a cold vegetarian pizza but that would be too generous. With its odd cookie-like crust and topped with raw vegetables over a ranch-type dressing, this was easily the most disappointing dish of the day.

W is for Watermelon covered in chocolate, from Andre's Watermelon. Though forewarned by The Heavy Table, we couldn't resist. Lesson learned: too heavy for a thin stick to hold and too thick of a chocolate layer to break through with a flimsy spork, this wasn't tasty enough to merit the effort to eat. A tie with the Veggie Pie.

X is for . . . well . . . nothing. I couldn't find Fair food starting with this letter - not even a special krumkake.

Y is for Yaki Soba at Island Noodles, which prepares this popular Hawai'ian-style version of Japanese fried buckwheat noodles over huge flaming woks. Not too oily and chockful of vegetables (supposedly as much as 21 kinds), I was amazed over how much noodles were stuffed into the container. Although not everyone may agree, I liked the bits of charred noodles.

Z is for Zeppole at Spaghetti Eddie's. These Italian deep-fried pastries are also known as 'St. Joseph's Day cake' for their traditional part in those festivities. Instead of zeppole dusted with powdered sugar, we went for the cannoli cream-filled version, which was a bit runny and had a pronounced almond flavor. Of course, that didn't stop us from gobbling them down.

It took us approximately 6 hours to complete our sponsored gluttony, not including some time checking out the livestock barns (aren't we supposed to see where our food comes from?) In the end, all but two items were either consumed on the spot or taken home. Thank goodness for the Express Bus, which took us most of the way back home - otherwise, we would've been DWS (Driving While Stuffed). As it was, we brought home some leftovers to tide us over for a couple of meals. Fair eating continues . . .

While most of the food served at the State Fair would never pass muster on nutritional quality, I was  pleased to find quite a few dishes that were reasonably healthy. Furthermore, it was great to see a strong representation by local businesses as well as an educational exhibit called The Eco-Experience, which showcases environmentally-friendly products and events such as cooking demos. However, I was hoping that among the food choices would be examples of the large Somali and Hmong communities (although they are mainly clustered in the Twin Cities). In particular, the latter group's active presence as vendors at the local farmer's markets attest to their dedicated participation in state agriculture; perhaps in the future, we will have more opportunities to taste their cuisine.

All in all, it was a fun and full-feeling day!

The Minnesota State Fair runs until Labor Day, September 8th so there's still plenty of time to make your way to St. Paul for a taste of Fair food.

Glocavorism: Global Flavors, Local Savors

Oshi Zushi: Wisconsin Smoked Trout and Nova Salmon

How do you make a distinctive dish without its most distinctive ingredient?

This is a challenge that every cook has or will face in the kitchen at some point, particularly with regard to global cuisines that call for a certain element which may not be readily available. I recently found myself in this predicament when I decided to make atchara, the popular Filipino condiment/side dish of pickled green papaya, despite the glaring fact that a long search for said unripe fruit proved to be, well, fruitless. Fortunately, I found a vegetable substitute in locally-grown kohlrabi, whose mildly sweet and slightly crunchy texture made it a satisfactory stand-in.

I solved my atchara dilemma by using a local ingredient to replace a more exotic one, but this simple exchange had me asking a broader question: how do we reconcile the widespread popularity of global cuisines and their variety of uncommon ingredients, with the rise of the local/seasonal food movement?

The G-Word: Globalization

One of the most controversial aspects of modern society is globalization, the process by which goods, services and information are exchanged through a free-flowing, worldwide network. On a positive note with regard to food, it allows us to experience the flavors of other cuisines in our own homes by making once-uncommon ingredients more accessible, not only in ethnic markets but also at local groceries. On the other hand, the globalization of food is viewed by many as a contemporary form of cultural imperialism, specifically the Western (read: American) homogenization of other countries' foodways.

McDonald's Hong Kong: Beef Fan-tastic

Sliced teriyaki beef in rice patty 'buns'

(Photo by selva/flickr)

This criticism is most often leveled at U.S. Big Food behemoths such as McDonald's and Coca-Cola, who have responded with a marketing strategy that 'localizes' their product offerings by incorporating regional tastes and customs (e.g McD's vegetarian McAloo Tikki Burger in India). However, transforming foreign food into local eats is primarily initiated as a sales strategy by these outside firms  and not as an adaptation by the local residents who will be consuming it. So, what happens when this is turned around?

Glocalism: Fusion Food

Enter glocalization. In the past, the exchange of material goods, like food, and of cultural knowledge, such as recipes, were often carried by people in migration and required long distances and lots of time. Today, modern technology has made such exchanges more efficient, relatively effortless, and in the case of the Internet, nearly instantaneous:

"[P]ersonal mobility has vastly accelerated the migration of people between their original home places and external locations . . . Increasingly, the population within any area becomes mixed, while those who leave retain memories and contacts that lead them to protect various kinds of links with the area from which they moved. Thus, the local contains much that is global, while the global in increasingly penetrated and re-shaped by many locals. The word glocalization usefully captures this apparent contradiction." 

(Riggs, n.p.)

Pulitzer Prize-winning New York Times columnist Thomas Friedman was one of the first to explain this love child of the global and the local in his book The Lexus and the Olive Tree:

"[H]ealthy glocalization [is] the ability of a culture, when it encounters other strong cultures, to absorb influences that naturally fit into and can enrich that culture . . . The whole purpose of glocalizing is to be able to assimilate aspects of globalization into your country and culture in a way that adds to your growth and diversity, without overwhelming it."

(Friedman, 282-3)

But he frames glocalization as a strategy to preserve culture (e.g. traditional Malaysian street food stalls) against powerful foreign forces (e.g. American fast food restaurants). What does it mean on a smaller scale - when someone like me, steeped in Western culture, takes a traditional recipe from another society and changes important elements of it to assert my locality?

Glocavorism: 'Think Global, Eat Local'

We might call the growing awareness of eating locally paired with the popularity of ethnic foods as glocavorism* - the flavors of global cuisines achieved with community-sourced ingredients. The principles of local and seasonal eating address economic, environmental, social and health concerns: supporting local farmers and businesses; reducing ecological costs of long transportation and industrialized farming; encouraging the personal interaction of producers and consumers as community members; and providing unprocessed, nutritious fare.  But I would love to hear more discussion about their impact on the cultural importance of food as a group symbol and as part of personal ethnic identity.

(Image from Wikipedia.com)
Food as an emblem of a culture is powerful: certain foods or cooking styles are a source of pride and jealously guarded as examples of cultural heritage. In Italy, for example, the organization Associazione Verace Pizza Napoletana has established a strict protocol to preserve the tradition and authenticity of Neapolitan pizza. Within its 11-page set of rules, the AVPN dictates the use of specific Italian ingredients, such as doppio zero (very finely-ground flour), San Marzano tomatoes and Mozzarella di Bufala Campana (AVPN 'Disciplinare' 2, 5).

Basically, the use of locally sourced ingredients outside of Italy would disqualify a pizza from being considered truly Neapolitan. Many other regional cuisines call for ingredients that also must be imported (say, green papaya for atchara made in Minnesota). So then, what should take precedence: the authenticity of a culturally symbolic dish or the principles of local eating?

On a more personal note, I have found that consuming Filipino food is one way to reassert my ethnic identity. For many immigrants, native dishes represent deeply emotional ties to homes left behind and help ease the stresses of transitioning into a new, unfamiliar culture. While many fruits and vegetables originating in other lands are now cultivated in the United States, others might only be available during certain seasons or are not grown at all due to incompatible environmental conditions or, perhaps, low demand. Is substituting ingredients, as I did, sufficient to recreate a dish that holds such personal connotations or does such an exchange fundamentally change the food and therefore its meaning? Is it possible to eat locally/seasonally and still eat 'culturally'?

Unfortunately, I have yet to find definitive answers to any of these questions. Both the issues of environmental and social responsibility, as represented by the local food movement, and the concerns of authenticity and cultural connections are equally important to me. I certainly hope that it is possible to find a balance between them.

Care to share your thoughts on these questions?

*Glocavorism combines the concepts of glocalization and locavorism.

Works Cited:
Friedman, Thomas L. The Lexus and the Olive Tree. New York: Farrar, 2000.
"Il Disciplinare (Method of Production)." Associazione Verace Pizza Napoletana. Naples: (n.d.)
Riggs, Fred W. Glocalization, Diasporas and Area Studies. University of Hawai'i: (Draft, n.d.)
Other Sources:
Wikipedia.com: Globalization, McDonald's products
Associazione Verace Pizza Napoletana (English-language site)

Rising Sun over 10,000 Lakes: Making Sushi in MN

I am far from alone in declaring a love of Japanese cuisine, especially sushi. Unlike other favorite dishes such as those from Thai, Indian or Italian cookery, I have never considered making sushi myself, given the difficulty (and cost) of procuring super-fresh seafood in Minnesota. Besides, why try to compete with an itamae (sushi chef) who has undergone years-long apprenticeship to master the technique? But then, I came across the book Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura.


(Image from Amazon.com)
One look at the monochromatic cover photograph of battera, or mackerel pressed sushi, and I was enamored. I was intrigued to learn that oshi zushi is the oldest form of sushi-making, predating nigiri zushi (hand-formed sushi, which was invented in the 18th century) by several hundred years and based on a traditional method of preserving fish in rice and packed in wooden boxes for inland transport (Barber, 168). Its long existence nearly came to an end during the post-WWII Allied occupation of Japan:

"[S]ushi chefs still made traditional pressed sushi, which took some time to make. . . When the Allied Occupation authorities issued a directive allowing the exchange of one cup of rice for 10 pieces of nigiri zushi and a sushi roll, they did not include any other type of sushi. To keep his shop open, the sushi chef was forced to make hand-formed [nigiri] sushi."

(Barber, 8)

Thankfully, pressed sushi is still very much alive and well. Although Barber states that oshi zushi was considered more time-consuming, I thought it was the perfect method for me. It requires only a wooden mold, called an oshibako, prepared sushi rice, and toppings that may include fresh vegetables, tamago (Japanese omelette) and, of course, fish. While fresh raw fish may be used, smoked or cooked seafood is well-suited to this form. Last week, I gave it a go and, in keeping with the spirit of glocavorism, I made this traditional Japanese food with a local ingredient.

Oshi Zushi
(from Sushi: Taste and Technique)

When I read that smoked fish was particularly good for pressed sushi, the first thing that came to mind was Wisconsin's Star Prairie Trout, available at the Minneapolis Farmer's Market. Their fresh fish was delicious steamed and served with Bacon-Cranberry Wild Rice but I had my eye on their smoked trout. I wasn't disappointed - the subtle sweetness in both the fish and the sushi rice was heightened by the smokiness of the former and the vinegary tang of the latter. To round out the platter, I also made pressed sushi with Nova Salmon from Trader Joe's and added a small serving of atcharang kohlrabi in place of pickled ginger.

Yield: 6 pieces per pressing

Equipment

Pressed sushi mold (oshibako)
Very sharp chef's knife

Ingredients

Prepared sushi rice (Try these recipes from FoodCreate.com and About.com)
Suggested toppings: smoked fish such as salmon or trout; marinated fish such as mackerel; cooked seafood such as shrimp or eel; tamago (omelette); fresh vegetables such as cucumbers

To make:

1. Prepare the oshibako by soaking in cold water for approximately 15 minutes. This will help keep the sushi rice from sticking to the box. Alternately, you may line the inside of the box with plastic wrap;

2. Slice your topping ingredients lengthwise so that they are flat (and to your preferred thickness), then place them on the bottom of the mold (skin side down, if applicable), covering any gaps;

3. Add sushi rice until mold is two-thirds full. Using your fingers, spread the rice evenly and firmly throughout the container;

4. Put the lid on the mold and press firmly, compressing the rice and toppings. Leaving the lid on, carefully pull up the sides of the box;

5. Remove the lid and gently flip it over so that the topping side is on top. If needed, carefully run your knife between the sushi and the mold to help release it.

6. Dip a very sharp knife in water and slice the pressed sushi in half, then slice again in three equal pieces.

7. Serve with pickled ginger (or atchara!)

楽しむ (Enjoy!)*

*per Google Translator

Produce and Productivity

Atcharang (Pickled) Kohlrabi

Ah, summertime - when the livin' is easy but the bloggin' is not.

Maybe it's brain freeze from all that ice cream in July but whatever the cause, the sunny rays of blog inspiration have been obscured recently by dreary clouds of inertia and writer's block. I haven't posted in nearly two weeks.

Why have I stalled now - when the days are hot, the drinks are cold and fresh food is as close as plucking a perfect, vine-ripened tomato from my own garden? This is the season for farmer's markets, where early-morning shoppers jostle for space between rows of vibrant, fresh produce, and for county fairs, where the air is thick with the scent of roasted sweet corn. There are brats, 'dogs and steaks to be grilled and fruity, frosty cocktails to be sipped. With so much delicious fare to consume, I'm like the well-nurtured zucchini that we planted in our garden last year, bursting forth with more fruit (ideas) than I thought possible.

So, what's the problem? Like those zucchini plants, my blogging was started with enthusiasm and optimism over what it may yield, but I didn't realize that it might overwhelm me. And as with last summer's zaftig zukes, the only immediate solution has been to put everything in the freezer until I figure out what to do next.

Now, in search of a way to thaw out my blog, I've been visiting my favorite food bloggers for guidance on style, content and voice, hoping to find in their work a spark of inspiration for my own. But as it turns out, I've been looking in the wrong place: the answer isn't found in the virtual reality of the blogosphere, but rather in a much more real atmosphere.

Minneapolis Farmer's Market Annex

From Produce to Productivity

Since Twin Cities' outdoor markets opened for the season in late April, I've visited as many and as often as I can: small but nearby Excelsior on Thursdays, and alternating between the Minneapolis and Mill City markets on Saturdays. I've wandered the aisles, picking up bunches of lettuce and pots of herbs, sampling honey, cheese and sausages, and wondering what the odd-looking vegetables might taste like. A few times, I've taken my camera along to try and capture just a bit of the energy that hums between vendors and customers.

It was while scrolling through these photos recently that the clouds hovering over me suddenly parted. There, in picture after picture of local farmers, vendors and their wonderfully fresh food, was the guidance for which I'd been searching:

7 Lessons for Blogging That I Learned from the Farmer's Market

The Chef Shack, Mill City Farmer's Market

Farmer's Market Lesson #1: Keep the display simple and the content unique

As demonstrated by The Chef Shack, which parks its tasty self at Mill City on Saturdays and at Kingfield on Sundays, a simple, unassuming vehicle can hold the most delicious and complex content. No fussy signs or huge menu - the Shack simply turns humdrum lunch-truck fare (sandwich) into yum-yum gourmet-on-wheels (soft-shelled crab sandies).

Blog Takeaway: There are some gorgeously designed websites out there, but without professional help or mad coding skills, it's hard to match their visual appeal. Instead, I'll tweak my template as best I can and focus my energies on content. With so many food bloggers posting, there's bound to be some overlap in topics and I can set myself apart by putting my own tangled spin on them.

Bee Moua stand, Minneapolis Farmer's Market

Farmer's Market Lesson #2: Keep your content fresh . . .

No one wants the wilted bunch of greenery that's been sitting out all day, so there's a constant turnover of foodstuff on market tables. Even if it's basket after basket of the same variety of vegetable, the offerings are continuously replenished for the next customer.

Blog Takeaway: The key to keeping a blog fresh is to regularly post new content, which often depends on a continuous stream of original ideas. But if the well sometimes dries up, an alternative is to revive old posts by updating the information or exploring a different perspective. Both recent followers, who may have not seen it before, and returning readers, who may have enjoyed it the first time, might find new value in old content.

Kohlrabi from Bergman's, Minneapolis Farmer's Market

Farmer's Market Lesson #3: . . . and keep it natural

The beauty of the farmer's market lies in its imperfect-looking offerings; after all, when a vegetable is going from field to table, there's no time for primping. These foodstuff may not be much to look at in their natural and unadulterated states, but in the hands of an inspired cook, they'll be transformed into lovely meals.

Blog Takeaway: Some of my topics are not exactly the most crowd-pleasing (hello, chicken gizzards!) and I tend to indulge in earnest, term-paper-ish entries. I've considered an overhaul of content, such as adding restaurant reviews or posting more recipes minus the long-winded narratives, but they seem like artificial additives. Instead, I'll continue to write what comes naturally (with more prudent editing) and leave it to the reader to make of it what they will.

Farmer's Market Lesson #4: Variety is great but so is a single specialty

Throughout the market, there are many single specialty producers who focus on what they know best - be it fresh trout, sweet honey or hearty wild rice. There is great variety within their goods - the distinctive flavors of Ames Farm honeys, for instance, vary depending on the bees' flower sources - but by concentrating on a sole product, these farmers and artisans accumulate knowledge that make them trusted and authoritative resources about their particular foodstuff.

Blog Takeaway: I started this blog because I wanted to explore our complicated social and personal connections to food. While I include recipes and have considered doing restaurant reviews to offer more variety, the sociocultural study of food is what I know best. So, I'll leave the reviews and original recipe development to those more adept. By narrowing the nexus of my blog, I hope that instead of limiting my scope, it will free me to offer the most informative and trusted content possible.

Samantha and Tou of Nao Tou Yang Farms,

Minneapolis Farmer's Market

Farmer's Market Lesson #5: Make the commitment to success

Even before they make their way to the market, farmers like Tou and Samantha of Nao Tou Yang Farms and Greenhouses devote their days to planting, tending, harvesting and preparing the marvelous food we enjoy. There are no shortcuts, no half-hearted effort, no "I'll do it tomorrow". Their dedication is rewarded by loyal customers like me, who have come to recognize and deeply appreciate the hard work and personal pride that go into their produce.

Blog Takeaway: The level of quality reflects the level of effort. Unlike farming, blogging doesn't require a 24/7 commitment but it does need more than just minimal attention. One way to nurture my blog is to set aside proper time to do research and writing with diligence and consistency. If I truly want my blog to be more than just an outlet for my rambling thoughts, then I need to make the proper investment.

Farmer's Market Lesson #6: Everything has its time

You can't always find what you want when you want them: fresh produce have their seasons and not a moment sooner or later will they appear. Certainly, out of season (and out of region) fruits and vegetables are readily available, but they are not the best of what the farmer's market has to offer. Patience for the right season is rewarded with the most flavorful food imaginable.

Blog Takeaway: Blogging regularly is important, but there are occasions when a post has to develop at its own pace. I've found that rushing only results in stressed nerves and an underdeveloped entry. This post, for instance, took four days to finish and comes nearly two weeks after my last one. Although I could have published it earlier, the extra time allowed me to polish it to my satisfaction. I would like to establish a more precise publishing schedule, but in the end, a good-but-late post is infinitely better than a slapdash punctual one.

Young vendors at Mill City & Minneapolis Farmer's Markets

Farmer's Market Lesson #7: Keep that youthful energy

The people of all ethnicities and ages who throng farmer's markets generate an energy that is unmatched by the sugar-high of pastries or caffeine kick of a cuppa joe. It's common to see several generations of a family browsing the aisles, but it is particularly heartening to see the youngsters who are setting out vegetables, arranging flowers and helping customers as they learn the family business. They emanate enthusiasm and optimism that draw in customers and allow us to glimpse the bright future of local farming.

Blog Takeaway: One look at the shining faces in the photo above and it's not hard to recognize the simple joy these kids take in participating at the market. While I can't turn back the clock, I can certainly try to recapture the same enthusiastic and optimistic energy of being a bright-eyed new blogger by remembering the most important thing: blogging is FUN!

The next time you're at the farmer's market, take a good look around - perhaps you'll find your own lessons among the squash blossoms, sweet corn and sun-ripened tomatoes!

Atcharang Kohlrabi

The Minneapolis Farmer's Market has been a source of culinary inspiration for me, as I try to be a more imaginative and fluid cook. Normally, I shop for ingredients based on the recipe at hand, but recently, I've been picking up unfamiliar produce and challenging myself to find a tasty use for them.

Kohlrabi's rather alien shape has always intrigued me and after learning about its taste and texture, I thought it would make a perfect main ingredient for atchara (atsara), a pickled green papaya salad from the Philippines, often used to accompany fried or grilled foods. I've been wanting to make it but it has proven nearly impossible to find green (unripe) papaya in my area. Kohlrabi's mild, slightly sweet flavor and crunchy texture seemed the perfect substitute.

I settled on an atchara recipe from Marvin at Burnt Lumpia, which I followed closely except for a couple of substitutions (other than kohlrabi). My use of red onions, for instance, resulted in a pretty pink hue to the atchara. I also found that the longer it sets, the sweeter and less vinegary the flavor becomes; so, refrigerating it at least overnight is recommended before serving. This is a refrigerator pickling, therefore no sterilization or other canning methods are necessary. However, Marvin notes that the atchara will keep this way only for about a week.

For Marvin's complete recipe, please click here.

Ingredients

Coconut vinegar*

Brown sugar

Salt

Ginger, julienned

Garlic, chopped

4-5 small kohlrabi* (about 2 lbs), shredded or julienned

Carrots, shredded or julienned

Red onion*, sliced thinly

Salt and pepper

Red pepper flakes

Black sesame seeds*

(*Substitutions for or additions to original ingredients)

Vinegar, sugar, salt, ginger and garlic are combined in a saucepan and brought to a boil. After a short simmer, the mixture is removed from heat and allowed to cool to room temperature. In the meantime, the kohlrabi is quickly blanched in boiling water, drained, and combined with the carrots and onions. The cooled vinegar mixture is then poured over the vegetables, seasoned to taste with salt, pepper and red pepper flakes and mixed well. The atchara is refrigerated at least over night before serving.

Suggested serving: as a topping for wild rice bratwurst!

Ice Cream Social - The After-Party!

The Final Scoop

August 4, 2009

Announcing the Winners of The Ice Cream Social!

For more incredible frozen desserts, please visit Scotty Snacks and Savor the Thyme.

Congratulations to the following winners* of Stonyfield Farms ice cream and frozen yogurt coupons! [*Recipients were chosen at random, using random.org's number generator to draw from a list of all dessert entries. Coupons will be mailed directly from Stonyfield Farms.]

#3 Greg of SippitySup - At Home Cherry Garcia

#61 Fearless Kitchen - Almond Ice Cream w/Strawberry-Amaretto Sauce

#27 He Cooks, She Cooks - Dulce de Leche Ice Cream

#46 Marillyn of Just Making Noise - Pomegranate Ice Cream

#31 Phyllis of Me_Hungry! - Princeton Ice Cream Crawl

For our three remaining prizes, it proved to be unbelievably difficult to pick from among all of the outstanding entries we received. So, in addition to the winner of each prize, we have decided to name a runner-up to receive Stonyfield Farm coupons!

Best Photograph

Prize: Ice Cream Cone graphic designed by Susan Kare, courtesy of LTLprints.com

1st Runner-up: Denise of Chez Us, for a gorgeously vivid Boysenberry Sorbet on a cone.

Winner: Deeba of Passionate About Baking, for a sublime photo hinting at lovely flavors in her Roasted Peach & Plum Ice Cream.

Most Unique Ingredient

Prize: Hand-printed Tee-shirt with original design by Penelope of neenacreates

1st Runner-up: Leela of SheSimmers, for turning a savory side dish into a sweet treat - Baked Purple Potato and Sour Cream Creamsicles!

Winner: Anna of Very Small Anna, for her use of the relatively obscure herb angelica to update a classic summer pie combination into Strawberry-Rhubarb Ice Cream.

Best Use of Adult Libations

Prize: Ice Creams & Sorbets: Cool Recipes, by Lou Seibert Pappas

1st Runner-up: Paula of Ambrosia Quest, for her sophisticated and refreshing Lemon Sorbetto Cocktail.

Winner: Wizzy of Breakfast, Lunch, Dinner and Punch, for a double-dose of Irish stout in her Guinness Brown Bread Ice Cream.

Congratulations to all of our prize recipients! If you see your entry here, please send your full name and complete mailing address to icecream@scottysnacks.com so that we can send your reward. For international winners, prizes will be mailed via US Postal Service.

Many thanks to our wonderful prize providers: Penelope of neenacreates, Stonyfield Farms and LTLprints.com!

Ice Cream Social Roundup

Just because the official event has ended doesn't mean we can't keep celebrating! After thirty-one days of blissful indulgence in all things frozen and delicious, the Ice Cream Social may be over, but the real party has only just begun.

We put out the call to send us your best frozen desserts and the response has been incredible, with more fanciful, imaginative and extravagantly original creations than any of us could have imagined. In fact, the number of entries was so great that they could not be contained in a single blog! So, after enjoying the following delightful desserts here, please be sure to visit Scott of ScottySnacks and Jennifer of Savor The Thyme for even more wonderful treats.

Memória's Mint Chocolate Chip & Cherry Frozen Yogurt

Picking up where I left off in my previous post is Memória of Mangio da Sola, a post-graduate student of Spanish and Portuguese linguistics whose other deep interest is in the language of food. Her Mint Chocolate Chip Ice Cream is a popular flavor combination but she also pairs the richness of cocoa with the tartness of cherry in an intensely-hued Cherry Frozen Yogurt with Chocolate Stracciatella. As good as these sound, visit her blog to find even more incredible ice cream creations!

Deb's Apricot-Cardamom Yogurt & Cherry-Thai Basil Sorbet

Another one who had cherries on her mind was Deb of Kahakai Kitchen, whose Cherry-Thai Basil Sorbet was inspired by her success with recipes pairing varieties of this herb with sweet fruits such as strawberry and watermelon. As a resident of the beautiful Hawai'ian Islands, Deb can indulge in an abundance of tropical fruits, but she admits to an occasional craving for some mainland produce. So when the opportunity arose, she snagged some fresh fruit for an Apricot and Cardamom Yogurt Ice Cream - flavors that evoke the essence of India. For a taste of the islands, please stop in at Deb's 'Beach Kitchen'!

Anna's Mascarpeach Ice Cream & Espresso-Cacao Fudge Swirl

From apricots and beaches to espresso and peaches! Don't let the name fool you: Anna of VerySmallAnna is anything but small in her endeavors. Already an accomplished artist, she recently made the move to New York City to attend pastry school. In the meantime, she was busy in the ice-cream making arena: her Mascarpeach (Mascarpone Cinnamon Peach) Ice Cream is truly a home- and hand-made recipe, while her Espresso-Cacao Fudge Swirl was so good, it prompted a special someone to give up any other coffee ice cream but hers! If you don't have an IC maker, head over to Anna's site for her tutorial Ice Cream: No Machine Required!

Phyllis' Frozen Cherimoya & Coffee-Chocolate Almond (Halo Pub)

The absence of an ice cream maker didn't stop Phyllis of Me_Hungry from enjoying her own scoop of frozen coffee goodness - she simply let someone else make it for her! To celebrate National IC Month, she and her husband Kris embarked on an Ice Cream Shop Crawl in Princeton, NJ (five in one day), where they enjoyed everything from sorbets to a Banana Whip. But Phyllis does make her own special cold treat: Frozen Cherimoyas, which - given its other name, 'custard apple' - is pretty much Nature's own version of ice cream! Visit Me_Hungry to find out more about Banana Whips, cherimoyas and her very popular Weird Food Wednesdays.

Perhaps you've already heard of cherimoyas, but have you ever tried ube (pronounced oo-beh), also known as 'purple yam'? In the Philippines, its vivid violet hue can be found in a variety of cakes, candies and other desserts, attesting to its popularity as a sweet ingredient. Among the most favored treats is Ube Ice Cream, which Maine-based blogger Manang Kusinera made and dedicated to her fellow Filipino expats who miss this unique taste of home. If you've ever wanted to try Filipino cuisine, let Manang ('older sister') show you how it's done!

Given the name of her blog, Aiofe of The Daily Spud would seem to be the natural choice to use a tuber in a frozen dessert, but her creativity with any ingredient assures delightful surprises. Inspired by the springtime scent of lilac flowers outside her doorstep, Aiofe infused a vanilla ice cream recipe with some lovely blossoms to produce a delicately-flavored Lilac Ice Cream. In submitting this entry, she noted, "It's past lilac season now, but maybe it'll inspire people to make other kinds of floral ice cream." For even more delectable inspiration, take a virtual trip across the Atlantic and discover for yourself why The Daily Spud was named this year's Best Food/Drink Blog by the Irish Blog Awards.

His and Hers (clockwise from top left) Dulce de Leche, Strawberry Lemon Basil,

Ginger Berry, Mango Habanero and Green Tea Lychee

There's nothing delicate about the next entry: Mango Sherbet with Candied Habanero Peppers, courtesy of He Cooks, She Cooks - a pair of journalism students with a shared culinary passion and a wicked sense of flavor. This small sampler of their creations is a veritable 'what's what' of frozen desserts: the heat of chili peppers gives way to a different spiciness with Ginger Berry Ice Cream before being tamed altogether by the floral-like Green Tea Lychee Ice Cream, while the creamy richness of Dulce de Leche is balanced by a light and refreshing Strawberry Lemon Basil Sorbet. If you think these are interesting flavors, then visit He and She, and demand that they post the recipe for their Butterscotch Bacon Ice Cream!

If sweet and salty is a bit much for now, then how about something sweet and citrus-y? LouAnn of Oyster Food and Culture offered this Spiced Orange Honey Sorbet along with lovely reminiscences about princesses, carousels and childhood dreams. Judging by the photo of her husband enjoying a bowl of this creation, it's not hard to imagine that a taste of her sorbet is indeed dreamy! If you're looking for detailed information on international cuisines and unusual ingredients from around the globe, then the world is your oyster - Oyster Food and Culture, that is!

Mare's Coconut Lime Sorbet, Pomegranate Ice Cream

and Honey Almond Dream with Blackberry Sauce

Citrus and honey are quite the popular combination it seems, as Marillyn of Just Making Noise used the bounty from her backyard lime tree in Costa Rica to make a sherbet-like Coconut Lime Sorbet, using raw honey and coconut kefir. The discovery of pomegranate molasses during a trip to the Asian market inspired Mare to create her Pomegranate Ice Cream, which she described as having "a sweet, sour tingle". But as good as that sounds, she declares that her favorite recipe so far is Honey Almond Dream with Blackberry Sauce, which is sweetened with raw honey and thickened with a bit of arrowroot. For healthy, natural recipes, such as one for making your own coconut kefir, please stop by Mare's blog where she shares her life as a missionary, wife and mother - all without the sense of sound.

Speaking of almonds, who's nuts about nuts? For one, there's Aparna of My Diverse Kitchen, who offered an eggless Pistachio Gelato made with pistachio paste and kewra extract (from pandan flowers). Although it's currently monsoon season in her home of Goa, it's not too cool for more frozen desserts, so she also adapted the above recipe to make Mango Gelato with Chocolate Chips. One recipe, two flavors: now, that's a deal! If you're interested in trying Goan cuisine and other vegetarian dishes, I encourage you to visit Aparna in her Diverse Kitchen.

Gelato was also on her mind when Lisa of Lisa Is Cooking recently became the proud possessor of a brand new ice cream maker. Coupled with her awesome personal library of cookbooks, it's not surprising that she found and made a unique vanilla gelato recipe that called for a subtle yet distinct flavor of salt. Taking it one delicious step further, Lisa paired the gelato with the sweet, rich flavor of chocolate malt to create a scrumptious ice cream sandwich: Vanilla Gelato with Chocolate Malt Cookies! Follow along with her blog as she prepares dishes from her impressive collection of culinary compendiums and you may just find yourself wanting to start your own gourmet library!

Ellie's Caramel Glace and Strawberry Cheesecake Ice Cream

Vanilla with chocolate cookies is a classic pairing of ice cream flavor and baked goodies, but as Ellie of Almost Bourdain demonstrates, so are strawberries and cheesecake. Her Strawberry Cheesecake Ice Cream is not for the waist-watcher or calorie-counter, as it calls for full-fat milk, double cream and Philly cream cheese. For something a bit more delicate but just as luscious, try her Caramel Ice Cream, inspired by her favorite Caramel Glace from Berthillon's in Paris. Like her blog's namesake, Ellie says, "I travel, I cook, I eat"; stop by her site and you'll find a truly global banquet of Malaysian, Australian, Dutch and French food!

Michelle's Chocolate and Butter Pecan Ice Creams

Speaking of classic, perhaps no other ice cream flavor is as near-universally beloved as chocolate and Michelle of Brown Eyed Baker shows us why, with her Chocolate Ice Cream on a cone. Taking one look at the depth of chocolate goodness in her photo and I was hard put not to lick the screen! To pile temptation on top of temptation, she then offers up an equally enticing Butter Pecan Ice Cream, a favorite of her mother and grandmother. Michelle admits that it's not her first choice - that is, until the praline-like taste brought to mind Southern flavors and . . . bourbon! Oh, yes, she went there: a Butter Pecan Bourbon Float*! Check it out at Brown Eyed Baker (*You must be over 21 to view this dessert drink. Just kidding).

While ice cream is a treat for all ages, not all ages can indulge in some ice cream treats. The combination of adult libation and frozen dessert is the centerpiece of the final two entries in this round-up. First is Wizzy of Breakfast, Lunch, Dinner and Punch who brings us Guinness Brown Bread Ice Cream, a surprisingly favorite flavor from ice cream vendors near her Caribbean home. Wizzy's version incorporates Guinness stout in two ways: in the egg-less 'custard' mixture and then in the crunchy, sweetened brown bread crumbles. Erin go bragh, mon! Wizzy's blog is relatively new, having just launched in June, so be sure to stop by and show her some blogger love and support.

Last but absolutely not least is my fellow Minneapolitan, Kathy of A Good Appetite, who tortured me with Twitter updates as she made her Oatmeal Stout and Heath Bar Ice Cream. The candy bar heightened the natural undertones of toffee flavor in the stout, while the brew itself gave the ice cream a rich, caramel color. This is just one of several unique ice creams that Kathy has made, including Red Velvet Gelato Sandwiches and the intriguing Honeyed Fig and Pig. Don't take my word for it - a visit to A Good Appetite is sure to whet your own!

I don't about you, but after looking at all these amazing desserts, I think I've gained 5 pounds! Please be sure to head over to Savor the Thyme and Scotty Snacks for even more of these incredible frozen creations. And remember - any time is a good time for ice cream. Scoop on!