Well, being polite is never a bad behavior… You should be able to ask any questions that you want, but a key to getting them answered sufficiently is how you ask them. Your tone of voice and the way you ask the question can make all the difference.
“Do you have a minute to answer a question? I’m really interested in finding out if you grow/raise your food using organic or sustainable practices.” is likely to get you a better response than a short “Is your stuff organic?”
Here’s why…
The first question lets the farmer or the worker know that you are interested in the farming practices not just in organics.
People tend to see “certified organic” as the end-all, be-all of produce. Let’s be clear, we are talking about small PA, NJ & DE Farmers – this certification is a HUGE expense. If you need certified ‘organic’ shop at your local supermarket, not at our local farmers market.
Becoming USDA certified is a long, expensive process and many smaller farms can’t afford it or can’t qualify for it because of some technicality that doesn’t affect the quality of their food. If it quality, fresh and delicious – then carry on…
If you’re clear that you’re interested in the quality of their food and not just in the label on their food, farmers are more than happy to explain their practices to you. If they think you’re just out for the organic label, they are likely to give you only a short “yes” or “no.” Many people, after receiving that “no,” will simply walk away and miss out on some quality food. What can you do – there always a few every week, without fail.
So when you’re asking about how the food is grown/raised, make it clear that you are interested in their practices and not only whether they are certified organic. If they are certified, they are sure to tell you within their answer.
Once a conversation gets started, you can ask the specific questions like, “Do you use chemical pesticides or fertilizers?”
What are some other questions you might want to ask?
When was this picked?
You’re looking for fresh – picked earlier that morning or the day before (if the market starts at 8 a.m., the food will likely have been picked the day before and that’s fine).
What’s you’re definition of free range?
A food may be labeled free range, but that doesn’t mean that the animal it came from ever saw the sun. If you are interested in knowing that the eggs you are buying came from chickens that have the run of the coop or the burger meat you’re buying came from cows that grazed on hillsides, you need to ask specifically.
Where is your farm?
If you’re interested in as local as possible, this a good question to ask. I know that some of the vendors at my local market are truly local and others come from about an hour and a half away. It’s up to you to decide how far is too far.
Knowing where a farm is can also help you feel more comfortable about the safety of your food. Last summer when there was a salmonella problem with tomatoes, it was clear that the source of the tomatoes was somewhere in Mexico or Florida. Knowing that the tomatoes were locally grown in N.J., Whisk & Spoon bought them freely without worry.
How large is your farm?
If you’re looking for food safety, smaller family farms will probably have a better track record. If you’re a small farmer, chances are you’re very dedicated and cleanliness and safe practices are important to you. It’s not, of course, a guarantee that there won’t be a problem with their food.
What’s your name?
If you are looking to form a relationship with the vendors at your farmers market, get personal. Ask names, shake hands, introduce yourself. Especially if you become a CSA member – it’s just nice.
Some guidelines
The busy times are not the best times to ask questions. If you’re on a fact-finding mission, go early in the day, perhaps even before opening time, and talk to the vendors as they are setting up. They can set up and talk at the same time, but they can’t wait on 15 customers and talk at the same time.
If you get an answer you don’t like, simply thank the person you’re speaking with for their time and say something like, “I’m going to continue to look around for a while.” Don’t berate them for not meeting your standards.
Be as specific as possible so you get the answers you want, but ask with a SMILE.
Check out www.phillyflip.com
On the down low: Philly Flip is bringing bring Eco-Chic Bags to our area this summer.
One of my girlfriends summed it pretty much “too much in time the good food & drinks zone and not enough time in the exercise zone.”
September is Fruit and Vegetable Month. You might want to ask, “What is the fruit and vegetable of the month?” Why it’s figs & chilies! For the local palette, PA has a terrific selection of seasonal produce, this month cantaloupe is in it’s final month.
Whisk and Spoon has put together a couple of tried and tested recipes for you to try – a little exotic and a little local.
Melon and Cucumber Salsa – 20 minutes
September is the last of the local melons!
2 cups ripe melon, diced in small pieces
2 small cucumbers, peeled, seeded and diced
2 tablespoons lemon juice
2 tablespoons fresh cilantro or parsley, chopped
1 jalapeno chilies pepper, seeded and finely minced omit for no heat
Dash of salt
Place all ingredients in a bowl and stir gently to mix – serves 8
Nutrition Information per Serving:
Calories: 18
Total Fat: 0.1g
Saturated Fat: 0.0g
% of Calories from Fat: 2%
% of Calories from Saturated Fat: 1%
Seal bag and massage to rub mixture into turkey- refrigerate
Into empty bag, place the following ingredients:
1 cup thinly sliced red onion
1 cup figs, stemmed and halved or quartered (fresh or dried)
1/2 teaspoon finely grated lime zest - Seal bag
Into empty bag, place the following ingredients:
1 cup orange sections (2 large oranges), peel and all membrane removed
2 to 3 tablespoons finely chopped crystallized ginger or 1 tsp of dried ginger
2 tablespoons chopped fresh parsley
1 tablespoon fresh lime juice
2 teaspoons honey
¼ tsp Kampot pepper
Cooking Instructions:
BBQ or Skillet Heat 1 tablespoon oil in large skillet over -medium-high heat. Add turkey; cook 2 to 4 minutes on each side, until browned and cooked through. (170 degrees)
In a pan/skillet- 1 or 2 teaspoons oil in skillet over medium heat. Add onion; stir about 1 minute to soften. Add figs, 1/3 cup water and zest; cook and stir 2 to 3 minutes, until liquid evaporates. Remove from heat; stir in orange sections, ginger, parsley, limejuice and honey. Serve over turkey.
Kid Friendly Tip: use a sieve (mesh) to remove all the chunks!
A nice change from chicken
*If turkey breast slices, (cutlets) are not available, substitute with chicken breast cutlets or fish (cod)
Nutrients per serving (turkey): 362 calories (15% calories from fat); 30 g pro; 6 g total fat (1 g saturated fat); 47 g carbohydrate; 45 mg cholesterol; 7 g dietary fiber; 396 mg sodium.
In Ireland two distinct fairy types exist—the trooping fairies and the solitary fairies. You will find the trooping fairies in merry bans about the hawthorn tree or at feasts in gilded fairy palaces. They delight in company, while the solitary fairies avoid large gatherings, preferring alone and separate from one another.
The trooping faeries are the major and presiding residents of fairyland; but the solitary ones (leprechauns, selkies, banshees, merrows, etc…) have greater interest in mortal affairs and therefore are generally more familiar to us. Their favorite foods are ham and cabbage, a bit of stout and some lovely scones or biscuits…
Fairies exist all over the world. In Ireland they are the ’sidhe’ (pronounced shee), a name they have retained from the ancient days. Look under bushes and circles of stones that crop up all over Ireland—called fairy raths and you will find trooping faeries. The fairy raths crop up in pastures all over Ireland, and the farmers never plow them up for fear of disturbing the fairies that live there and bringing down some bad luck upon themselves.
If you want your children to be brilliant, read them fairy tales. If you want them to be geniuses, read them more fairy tales. ~Albert Einstein
While most of us are familiar with split pea soup, there is a lot behind of history with those little peas. Did you know that dried peas have been a staple of the human diet since prehistoric times? Found in archeological digs in Egypt, Asia, and Rome. History aside, those little dried peas carry a lot of punch.
How is it going with the New Years Resolutions? Have some peas; they are chocked full of fiber and goodness.
Full of soluble fiber, peas help to bind up cholesterol-containing bile and move it out of your body. This can help with conditions like irritable bowel syndrome and diverticulosis. A single cup of cooked dried peas in your daily diet provides 65.1% of the recommended daily fiber. They also provide a good amount of protein, two B-vitamins, and several important minerals. Peas also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.
If you are diabetic, or have it in your family, split peas can be your best friend. Peas help stabilize your blood sugar levels while providing a steady supply of energy. Studies have shown that type 2 diabetics who eat at least 50 grams of fiber per day can lower their cholesterol, their triglycerides, and the VLDL (Very Low Density Lipoprotein) by a considerable amount.
Peas, a heart healthy food, can also reduce the amount of plaque in your blood vessels and help your heart remain healthy. The mineral molybdenum will help you detoxify from eating many processed foods (i.e. deli meats). Peas can provide you with almost twice the recommended daily allowance of this mineral from a single 1-cup serving.
How to Enjoy Split Peas
Split peas come in two varieties: green and yellow. Both can be used for most recipes interchangeably. The most common way Americans eat split peas is soup.
Nancy’s Winter Pea Soup Recipe – Gluten Free!
2 cups Dry Split Peas 12 cups Water 1 Ham Bone with some meat on it 1 cup Onion, chopped 1/2 cup Celery, chopped 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/2 to 2 cup chopped Carrots (we love lots of carrots)
My Bad: Chopped chorizo and swirl in Greek yogurt to complete- ok I do add a splash of sherry and hot pepper flakes…
Preparation: In a large heavy saucepan or Dutch oven, combine all ingredients except carrots. Bring to a boil, cover and simmer until peas are tender, about 2 hours. Add carrots in 2nd hour and cook until tender. . Remove ham bone, cut off meat and dice finely. Return meat to soup and reheat. Add broth or water if soup gets too thick, stir. A simple, but tasty mug of goodness.
What else beside pea soup – try Whisk and Spoon appetizing split pea samosas! Made with local ingredients and baked in the oven for 15 minutes – healthy and delicious. We are serving up a gluten free version later this year.
Join our email newsletter (www.whiskandspoon.com) to hear all about our tasty new products for 2009!
Surprised?Shocked? Maybe even a little frightened. WE ARE!
According to the AmericanAcademy of Pediatrics, children as young as 8 years of age are recommended to be given “cholesterol-fighting drugs to ward off future heart problems.”The academy also recommends “low-fat milk for 1-year-olds and wider cholesterol testing.”
The rise of obesity has called for a national health watch.It is become such a problem in the United States, that doctors are advising cholesterol-fighting drugs to eight year olds.
Have they gone too far? Whatever happened to eating balanced healthy diets?
According to the Children’s Hospital of St. Louis, their take on cholesterol is the following:
“Cholesterol is a form of fat that circulates in the blood stream. High circulating levels of cholesterol have been linked to atherosclerosis (fat deposits in the arteries that contribute to hardening of the arteries), heart attacks and sometimes high blood pressure.
Cholesterol plays a complex and important role. It is an essential component of biological membranes and hormone synthesis and performs many functions. The liver actually produces much of the cholesterol in the human body. Even in adults who have atherosclerosis, reducing consumption of foods containing cholesterol is not always effective in improving the patient’s blood cholesterol level.”
We understand that foods that are high in fat are necessary for the development of young children, but how can we curtail that into a healthy diet?“Teach children to eat a well-balanced diet and exercise,” are the answers to preventing obesity and lowering cholesterol in young children.
The AmericanAcademy of Pediatrics does however stress on the fact that if high blood cholesterol or early heart attacks is in the family history, then pediatricians for “obesity, high blood pressure and problems linked to blood cholesterol levels and fat metabolism” should screen children over age 2.
How can the Whisk and Spoon help you and your children?
By offering the “Children Cookery & Nutrition Clubs”, skilled chefs, nutritionists & dietitians will work together with children in teaching them how to eat and prepare easy healthy meals.Our nutrition club program will be available for after school programs in time for 2009 summer breaks.
Now is the perfect opportunity for you to give your child the time to learn how to eat healthy.
For more information about the “Children Cookery”, contact us at marketing@whiskandspoon.com Also, please spread the word to after school providers about our program. Change is good!
For more information about cholesterol and young children, please visit the Children’s Hospital of St. Louis at http://www.stlouischildrens.org/tabid/88/itemid/514/Cholesterol-and-Young-Children.aspx
According to the American Academy of Pediatrics, children as young as 8 years of age are recommended to be given “cholesterol-fighting drugs to ward off future heart problems.” The academy also recommends “low-fat milk for 1-year-olds and wider cholesterol testing.
How we work. It has always been the philosophy of the Whisk and Spoon to buy local, buy USA and to buy quality (sometimes outside USA) and when possible support other small business like ourselves. It is so easy to buy from the BIG BOX Stores and for the most part somewhat cheaper. But, where in the world do they get their stuff?
Living in the Northeast, we know that we will probably never eat a purely local diet or purchase all of the stuff we need to live with goods crafted in Pennsylvania. For that matter, how many Americans could?
My dad always told us to support local business.It is just a good practice – small business owners work hard, make great referrals and are very knowledgeable about local goods. We know that some customers want to eat apples year-round. One of the challenges of being a retailer is you don’t want to offend people, so you do your best and try with trying to get products that MOST people love.
We asked ourselves at the Whisk and Spoon, is it possible to eat purely local? Could we get everything we needed from the Northeast? What would we have to give up? For gustatory reasons, there is no way to convince us to eat tomatoes out of season. It is just bad, bad news to try to make those hard, almost red, tomatoes everyone is selling in February work in a dish. Nevertheless, what about canned / jarred tomatoes – would forgoing coffee be next? How much would all this cost? Turning to the easiest source on the planet – we started with Google.
Guess what? Google in Northern California has a cafeteria that only make dishes using locally grown produce! Wow is it feasible to do this is everywhere – Naw. Oh and guess what the pans they were using in the kitchen came from china part unknown. We are talking to them about our very cool Swiss Diamond line of cookware.
So going back to local – now is the time to check out the CSAS and sign up for next year. It is true that your food originates in some place other than a grocery store. There are now some 1,200 CSA farms in the U.S., according to the Robyn Van En Center at WilsonCollege in Pennsylvania. Van En helped start the first American CSA at her Massachusetts farm in 1985 after hearing about the idea of farm shares from a Swiss friend. (You can find a CSA near you at sites like www.localharvest.org )
What about our wreaths? We work together with a small California farm that is family owned and operated. They hand make each wreath and swag; it not PA – but it is USA. Your purchase keeps us, the Whisk and Spoon in business AND a small USA farm! The harvest last from November to Mid-January.
We all have our favorite pans at home. Some are old and some are new. Our old pans have seen every cooking disaster and success you’ve ever created, and the scratches and cracks are all remainders of what our little pans endured. Yet, we never stop to think what might what’s in those crevices.
That is why we recommend using Swiss Diamond, the ideal cookware for easy meals and clean up. Whisk and Spoon highly recommends you give those relics to holidays past and put your new Swiss Diamond BFF in your kitchen this holiday season.
Whisk and Spoon’s chefs had a go – yes in a commercial kitchen, we tried this set along with Swiss Diamond’s FABULOUS wok and double burner griddle. Sautéed, baked, griddled, and caramelized onions with the entire set. That’s right this cookware browns evenly – it creates a fond (those lovely brown bits at the bottom of your pan) The Swiss diamond kept pace with our commercial grade set and we feel easier in the cleanup department!
We know that as chefs, all the fa la la should be for the gustatory elite copper and stainless steel sets. We say: “Show us diamonds!”
The set still looks terrific and does well in one of our tester’s residential kitchen. At the end of day this cookware has a lifetime warranty on it non-stick surface. It has passed testing and is certified – NO PFOA… This is pretty important feature as a lot of the nonstick pan sets are never tested.
Whisk and Spoon’s chef and guest chefs have all commented on the elegant design, and how Swiss Diamond has combined their innovative artistry to conducts heat and how it browns better than any other non-stick we’ve tested.
You can order them from the Whisk and Spoon, and have them shipped directly to your home.
What you need to know about the Swiss Diamond cookware
Conducts more heat efficiently due to 200,000 diamond crystals in each pan.
Guarantee a lifetime of non-stick performance
Oven safe up to 500F
Metal utensil and dishwasher safe
Great for all cooks
Consumer reports ranked #2
Order direct from Whisk and Spoon and be included in our MEGA DEAL COUPON. Save $400.00 Dollars
Pears in season are a versatile ingredient and not only a personal favorite, but so easy to use! A pear purchased at the farmer’s market or grocery store will usually be unripe. Because pears bruise easily, they are picked and shipped in an unripe state. But don’t dismay – they will actually ripen better on your counter than in the store or even on the tree, where they tend to become mushy and grainy. Just remember to select pears a couple of days before you want to cook or eat them.
Properly ripening pears at home is the most important thing you can do to improve its flavor. Choose firm, fragrant fruit without soft spots (a skin blemish, however, is only skin-deep). Place the pears in a paper bag (you may want to add an apple, banana, or orange; the release of ethylene gas speeds the ripening process). Pierce the bag in several places, fold the top over, and set aside for two to seven days. Check the pears often, as their peak lasts only a couple of days.
To check for ripeness, press down gently on the stem end. When ready, it will give slightly. Don’t wait for the pear to feel soft all over, or your pear will be mushy. Once the pear is ripe, refrigerate, unwashed, in a paper or plastic bag until ready to use, up to one week. This may sound like a lot of trouble but the result is well worth it.
“You can eat an apricot right off the tree, or a peach, or an apple. Pear is more complicated. You have to be patient with it. A pear is like a lady: It takes a handsome guy, with gentle hands to take care of her, but she’s worth it.”
Easy to make Party Recipe
Balsamic Glazed Pear and Goat Cheese Crostini
A recipe for Balsamic Glazed Pear and Goat Cheese Crostini
1 teaspoon honey (Organic Agava can be substituted)
1/2 cup goat cheese, softened
1/2 cup slivered almonds, toasted*
Freshly ground black pepper, (optional)
24 baguette rounds, toasted (Use a Gluten Free Baguette)
Preparation
Core pears and cut into thin slices.You will cut around 36-48 thin slices in total. In the 14″ Swiss Diamond frying pan, heat balsamic vinegar, butter and honey over medium heat 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking 1 minute, turning once. Place 2 pear slices on each baguette round and top with 1-teaspoon goat cheese. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.
*To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, 1 to 2 minutes or until tan with toasted aroma.
Need an extra set of hands? Can’t get all of your errands done in a day, and have time to make dinner?
Rest easy and pull up a chair.The Whisk and Spoon works hand in hand with Keystone Concierge, so we can help you have dinner ready for the table, and have it delivered to your door along with few extra services.
The Whisk and Spoon’s mission is to help the everyday person with dinner, while offering healthy and fresh meals made to accommodate your personal needs and hectic schedules.We also understand how difficult it is to work, finish errands and do everything else in-between.That’s why we offer Keystone Concierge to help you do all of the little things.
Keystone Concierge not only helps with shopping, but with other services such as: automotive, courier, home, pets, and secretarial.
So if you thought the Whisk and Spoon was easy, well it just got easier:
Order your meals from the Whisk and Spoon
Schedule an appointment with the Keystone Concierge to pick up your order from the Whisk and Spoon’s various locations
Have it delivered to your door
Prepare you meals accordingly to the instructions given
From freezer to table within minutes.It’s a healthy and delicious meal everyone in the family can enjoy
So why waste time running all over town, when you can get a peace of mind with just a phone call or at the click of the mouse!
For more information or to set up an appointment, visit Keystone Concierge in relation to the Whisk and Spoon at http://www.keystoneconcierge.com/
Seriously it’s September
Bring to a boil, cover and simmer until peas are tender, about 2 hours. Add carrots in 2nd hour and cook until tender. . Remove ham bone, cut off meat and dice finely. Return meat to soup and reheat. Add broth or water if soup gets too thick, stir. A simple, but tasty mug of goodness.
