Friday, December 28, 2012

Agricultural Inspiration

As the temperatures finally sink below freezing and the winter wind picks up, I find myself seeking inspiration and comfort to wait out the next few months until seeds can be started and the Earth worked again.

To help ease the ache of winter, I'll be periodically posting poems, prose and other writings from various authors (including myself, when the Spirit moves me!).  I'll start with a few postings from Wendell Berry's book, "Farming: A Handbook," a collection of poems written by the eloquent Kentucky farmer.

Let's begin with some funny and insightful pieces. For the next few weeks, I'll post a collection each week from the Prayers and Sayings of the Mad Farmer. Enjoy!

It is presumptuous and irresponsible to pray for other people. A good man would pray only for himself - that he have as much good as he deserves, that he not receive more good or more evil than he deserves, that he both nobody, that he not be bothered, that he want less. Praying thus for himself, he should prepare to live with the consequences.

At night make me one with the darkness.
In the morning make me one with the light.

If a man finds it necessary to eat garbage, he should resist the temptation to call it a delicacy. 

Don't pray for the rain to stop.
Pray for good luck fishing
when the river floods.

Don't own so much clutter that you will be relieved to see your house catch fire.

Saturday, December 15, 2012

Healthy Holiday Recipes

We had a delicious time during the first healthy cooking class since I've returned from maternity leave.  My 3-month-old daughter, Skyla, was there to enjoy it. And apparently the spicy Pozole soup wasn't too much for her little tummy, either!

We are still finalizing the 2013 schedule of classes, but be assured that we will hold a class every month throughout the year - many opportunities for great recipes and nutrition tips.  Again, a big Thank You to the Art Institute of Wisconsin International Culinary Arts and Nutrition programs. We couldn't do these classes without  you!

Culinary Students chopped and prepared ingredients to go into the Pozole - a traditional Mexican soup 
Chef Instructor Claire Menck answers questions
about ingredients and cooking techniques
Boiling ancho chilies with garlic and water
to make the chili paste (garnish for Pozole)
Using mortar and pestle to grind
the softened chili and spices
Final chili paste - delicious!

Pozole ready to be garnished with chili paste, lemon/lime, and cilantro
Boiling fresh fruit, spices and sugar cane
to make warm Ponche (cider-like punch)
Nutrition Instructor Renee Scampini explaining the recipe modifications used to reduce sugar and fat content of the dishes.