Locavores of Foodsville

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A group for people who are interested in promoting and discussing the ecological, political, health, and general benefits of preparing and eating local foods.

Publications

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I just spent seven days among the wild grape vines dancing with a chain saw and fertilizing ancient fields with liberal amounts of money and so - coincidentaly - can report on the state of the Edisto Island tomato crop. The state of the crop is there ain’t one this year. The farmers might plant some soy beans because they can do most of the work with machinery. Vegetables take hand labor and there isn’t any certainty this year that there will be any. Much of the large scale tomato pl...

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    My niece, Kirsten, spent a lot of time with my mother and learned to make Tomato Catsup from her. She and her sister, Elizabeth, are now carrying this recipe forward to glory and it is a big seller at the annual Trinity Christmas Bazaar in Columbia. I never did it because my mother always made it in August when the last tomatoes were still on the vines and the temperature was in the high and soggy nineties. She usually undertook this task with my aunt Ellie in the kitchen on E...

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    A few days ago I went out to the front yard to get some overwintered rosemary for the lamb chops and saw that the herbs were beginning to green up. The sage has gone from dusty grey to bright green and thickened considerably. The mint has surreptitiously expanded out of its bed over the winter and will have to be fought back into place. It's half way across the yard.  The rosemary hasn't really started to do a lot relating to spring. This could be because we kept having war...


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There is a very interesting article about disappearing foods and how to save them in the NYTimes at this location.

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    There are four recipes for Deviled crabs in The Charleston Receipts and five more for casseroles, souffles and so on. All four are variations on the following,

    "Quickly prepared and eaten.... Mix 1 pound crab meat with one cup mayonnaise (a commercial brand may be used); season with juice of 1 lemon, 1/2 teaspoon Worcestershire Sauce, 1 tablespoons chopped parsley, hot sauce, salt and pepper. put in shell, cover with buttered crumbs, bake in 400 degree oven for 30 m...


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Page 179, The Taste of America gives the following notes.

"... in France, French women have made pouletau vinaigre for centuries. The dish will vaty slightly with regional differences in the chicken, the type of vinegar, the aromatics and the fat used in the saute'eing. One of our prized recipes comes comes from from an old woman in the causses of the Quercy who saute'ed the chicken in goose fat with a clove or two of garlic and simply sprinkled verjus (unripe grape juice) on towar...


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    This is a tough book. On one hand, I agree with almost - ALMOST - everything it has to say, but on the other, if it had been any part of my early learning experience, I think I might never have started cooking because it is apparently next to impossible to do correctly. Make no mistake, as far as John and Karen Hess are concerned, there is absolutely a correct and an incorrect way to cook. The jacket reviews label it a jeremiad, diatribe and a philippic on American cooking. It...


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    This recipe is attributed to Mrs. Gustav P. Richards (Lizetta Wagener) in my copy of the Charleston Receipts. It has always been a great favorite. There are two more recipes for Benne cookies in the book; this is the first one.

     The other two recipes are very similar, but vary the amounts of the Ingredients. The cookies in each recipe should be brown and crispy when done. It is VERY EASY TO BURN THESE THINGS.


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    Many of us shop at Costco and feel varying degrees of guilt about it.  Meats and produce, while of the highest quality available in a supermarket setting and without buying locally come from Australia, New Zealand, Peru and Brazil. As far as carbon footprints go, that seems pretty heavy. There are those who say that it takes less fuel per piece to move an orchards worth of bananas from Brazil to Yonkers than it does to move a local crop of in-season apples from upstate NY...

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    Many people down south hunt and fish. We do this for fun and for food. I don’t know any trophy hunters although when a big, mature buck is taken many of us want to record and remember the animal by mounting the antlers. The deer went to a lot of trouble to grow them; it wasn’t particularly easy for either the animal or the hunter to come by them.

 

    In the downtimes between hunting and fishing sorties, groups of hunters and spouses get together to share what they have...


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