Word has it that there is some big ball game this Sunday. Well, I suppose like everyone else, I am gonna jump on that game-watching band wagon. Hey, my team may not be playing, but I can't resist seeing what spendy, thirty-second spots, of creativity (or not) we will be graced with. Then there is always the halftime show extravaganza, this year featuring The Who -- and here I thought that I saw their "final tour" back in 1983. Opps, dating myself, but then again Roger and Pete got a lot more years on me.
Yikes, way off track here. Food and farmers markets, yeah that's what I write about....I need to figure out what to partake in during the big game, and thinking your typical chili, beer, nachos, sub sandwiches just ain't talking to me. What can I do to change things up a bit? Maple syrup of course!
Stay with me now. I am not suggesting pancakes, waffles or French toast for game time, but hey, if you got a hankering, go for it. I have long been a fan of real, yes real, not that imitation, no sign of any real maple, imposter, posing as something tapped from a tree (yes, I am talkin to you Mrs B), but real maple syrup. This would be the stuff that is actually good for you, and not just a bottle of high fructose corn syrup with a bit of flavoring. Maple syrup is loaded with antioxidants (especially the darker grade B variety), B vitamins, potassium, magnesium, calcium, phosphorous, iron and zinc. Can you say yes, to strengthening the immune system, or what?
And, can we talk flavor? There is no comparing imitation to the real amber liquid, with the an sweet earthy flavor like no other. And when that real maple syrup is local? Oh yes. Coming from just over the eastern border in southern Indiana, is
Burton's Maplewood Farm, who produces incredible grade A and grade B maple syrups.
Burton's Maplewood Farm can always be found at
Green City Market. Now don't be shy, go ahead and ask them for tastes of the syrups. They are more than happy to let you sample, and more than happy to explain the difference between the grade A and B syrups. Personally I prefer the headier grade B, now that is maple.
I love using maple syrup to glaze salmon, carrots or green beans, or drizzled on a grapefruit half (thrown under the broiler, oh trust me on this), or as part of an oil-free salad dressing (just equal parts of balsamic vinegar and maple syrup) and you have some happy greens. But, back to the 'big' game. I know that I said none of the typical options were talkin' to me, but I have to take that back. Chicken wings are talkin' to me. But how about bourbon maple-glazed instead of hot sauce and butter? And thinking we need a cocktail to go with that....now, how's that for game time dining?
Mo's Mapletini
2 oz. orange infused light rum (ok, not picky, you want dark rum or bourbon instead? go for it)
3/4 oz. fresh lemon juice
1/2 oz. maple syrup (grade A)
slice of orange or twist of lemon for garnish
Combine first three ingredients in cocktail shaker filled with ice. Shake, shake, shake. Strain into martini glass. Garnish with citrus.
Mo's Maple Bourbon Glazed Wings
3 lbs chicken wings (split at joint and tips removed)
coarse salt and pepper
1/4 cup bourbon
1/2 cup fresh lemon juice
2-3 T maple syrup (grade B)
1 heaping teaspoon ground cumin
1 teaspoon smoked tabasco
3-4 T butter
Preheat oven to 350 degrees. Place wings on a baking sheet, in a single layer, and season with salt and pepper. Cook for 45 minutes (til they start to brown and crisp).
Make sauce by combining the remaining ingredients in a bowl. Zap in the microwave for about 2 minutes (til butter is melted). Remove wings from the oven and pour sauce over the wings. Let the wings marinate for about 20-30 minutes. Now, if you are up for grilling, may I suggest grilling the marinated wings for 8-12 minutes. If not grilling, go ahead and finish in the oven for another 15-20 minutes.
See you at the markets,
Mo
moira@efete.net
Labels: Burton's Maplewood Farm, fresh food sources, game time dine, Green City Market, maple syrup
I cannot believe I have not hailed the nutritious and delicious carrot until now. After all, it is one of the first veg I see at the Farmer's markets in the Spring, in a tiny and tender form just crying to be paired with mint. Then throughout the summer, hinting to be transformed not by cooking but simply shredded into a salad, or added to a crudite platter. And now in the Fall, one of the last veg to find, and so wanting to be part of a mirepoix to start a favorite soup or stew, or as a quick saute with a favorite partner: maple syrup.
Packed with vitamins, minerals, antioxidants, and fiber, especially beta-carotene and vitamin A. Now, vitamin A and beta-carotene are both great for eyesight, but how good might have been a wee bit exaggerated thanks to some WWII RAF gunners who claimed their nighttime marksmanship skills were due to copious carrot consumption and not new technology (aka radar). Hey, that's one way to fool the enemy. But if it led to more British children (who I am sure recall, "Dr. Carrot, the children's best friend" wartime slogan) and Germans eating more carrots, well, it sure beats the 'Flaming Hot Cheeto' orange food option, right?
And in a flu and cold season that has everyone coughing, I am thinking more doctors should be prescribing this flavorful root veg. Yeah, not only good for the eyes, but fantastic for the lungs, especially those that are inflamed.
I have not quite seen all of the over 100 varieties available, but trust me, you will find more than the standard orange and faux baby carrot (Yeah, you read me right, faux. Grocery store 'baby' carrots are actually mature carrots chiseled down to the uniform 2" 'baby') you find at the supermarket. Beautiful orange, red, purple, yellow, white carrots, and all with their own unique fragrant sweetness, can be found at the Farmer's markets.
Look for smooth, firm carrots with vibrant color. Avoid those that are limp, rubbery, cracked, or have wilted tops. Store, this cousin of the parsley, in a plastic bag or wrapped in paper towel, in the coolest part of the fridge, where they can keep for up to two weeks. Oh, and store away from apples, potatoes, or pears elst you can wind up with rather bitter tasting carrots.
Here is a simple and seasonal way to enjoy carrots now and in a few weeks, as a Thanksgiving side...
Maple Glazed Carrots
1 1/2 lb carrots, scrubbed clean and cut into 3 " long strips (or 1/4" coins if you prefer)
1/2 cup water
3 T butter
2 T maple syrup (try Burton's Maplewood Farm, found at Green City Market, yum)
1 T brown sugar
salt and pepper to taste
In a large skillet, over medium high heat, bring all ingredients to a boil. Reduce heat to medium, cover and simmer for approximately 8 minutes.
Uncover skillet and continue to cook until all liquid is reduced to a glaze consistency, about 5 minutes).
Season with salt and pepper to taste.
FYI - to all you last minute shoppers, Green City Market will be open Wed., Nov. 25th, the day before Thanksgiving. Can't get fresher than that!
Speaking of Thanksgiving, I would love to hear about your favorite Thanksgiving side dishes. Send me your recipies to moira@efete.net
Labels: Burton's Maplewood Farm, carrots, Chicago Farmers Markets, Green Acres, Green City Market, maple syrup, Nichols Farm, seasonal organic produce
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