FEASTING: Spicing Up the Holidays with Ft. Greene Farms

first_img The Burger Show’s Alvin Cailan Shares His Burger-Making Secrets How to Make a Cuban Sandwich, According to Chefs The Peached Tortilla’s Fried Rice Recipe Is Just Plain Delicious Editors’ Recommendations You began experimenting with condiments in your time off before launching Ft. Greene Farms. Were you finding current brands in the market were missing certain flavors in their products or did it just come from a place of curiosity?A little bit of both. With my marketing background and about five years of culinary experience (three years with Alta Marea Group and two years of recipe testing and food photography for a wide variety of publications and more than 20 cookbooks) I had a good sense of what the marketplace liked but noticed some things were missing. My approach to Ft. Greene Farms was simple: take things I know people already enjoy and twist slightly to present them in a way the consumer hasn’t seen before. One example would be our Pickled Mustard Seeds. It’s essentially coarse ground mustard before the emulsification stage. We create little caviared seeds that add a tart pop to anything you put them on. The unique texture and familiar flavor profile make it just different enough from our competitors that we’re able to create something new out of something old. Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes You truly care about high quality ingredients and speak directly to farmers to find out how their produce is grown. Has this always been a passion? Do you think more people are feeling pressure to care about where their food is coming from now than ever before?Because my career started in fine dining, it has been instilled from the very beginning – choose the right ingredients and you will be able to create flavors that work in harmony. A great example for us is our Charred Sriracha in which we use Fresno chilies from California. We specifically chose this pepper for its subtle floral notes and unique color. Now more than ever, people want to know where their food comes from, what specific kinds of peppers are being used and if there are artificial syrups or added sugars (never at Ft. Greene Farms). The general public takes pride in finding these unique brands that take additional effort to distinguish themselves and use fresh local ingredients. Yes, it takes a few extra steps on our end when buying raw materials to make our products, but you can taste the difference and that’s what we are all about.With Thanksgiving only a few weeks away, we’re looking for new ways to spice up the big dinner. Do you have any suggestions on how to use Ft. Greene Farms condiments during the holidays this year?Of course, I think all our products go great with the flavor profile of Thanksgiving. One way to use them would be directly in that homemade gravy to add a pop and round out the sauce. Or maybe you want to get adventurous and create a unique side dish like Honey-Sriracha glazed Brussels sprouts.Gravy with Pickled Mustard Seeds (serves 8)Ingredients:2 turkey wings1 large onion (chopped)2 carrots (chopped)2 ribs celery (chopped)1 tablespoon Veg. Oil10 tups cold water4 sprigs thyme2 cloves garlic3 tablespoon butter (unsalted)½ cups AP flour1 Jar Ft. Greene Farms Pickled Mustard SeedsMethod• Preheat oven to 400 degrees F• Combine onion, carrots, celery and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables• Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.• Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme and garlic.• Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.• Strain turkey stock and reserve 6 cups of stock; discard all the solids.• Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked popcorn, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper to taste.• Add about half of the jar of seeds to hot gravy and stir.Glazed Sprouts (serves 4-6)Ingredients:1.5 pounds of Brussels sprouts (trimmed and halved lengthwise)2 cloves garlic (finely chopped)1 tablespoon honey3 tablespoon Ft. Greene Farms Sriracha½ teaspoon soy sauce1 tablespoon vegetable oilMethod:• In a small bowl, combine the Ft. Greene Farms Charred Sriracha, honey, soy sauce and garlic. Stir and set aside• Preheat a large skillet or wok over high heat. Add oil followed by the brussels sprouts, stirring frequently for 4 to 5 minutes• Pour in the sauce mixture and evenly coat the brussels sprouts. Cook for an additional 4 or 5 minutes, stirring frequently. Remove from heat and allow to cool slightly before serving. Season with salt to taste.To learn more about Ft. Greene Farms and find out where to buy, visit ftgreenefarms.com. We’re always looking for new ways to spice up classic dishes, takeout and whatever else is cooking in our kitchens, but some pre-packaged condiments are too overpowering or just not fresh enough for our taste. And time isn’t always on our side to whip up everything from scratch, which is why we keep the pantry stocked with necessities from Ft. Greene Farms. Launched by Nathan Meshberg in 2013, each condiment is hand-packed with locally-sourced ingredients, so you know it’s fresh. With Thanksgiving on the horizon, we chatted with Nate to learn more about Ft. Green Farms and how you can use his delicious concoctions to spice up your holiday this year.You have years of restaurant experience. Where did you get your start in the food industry? Is it a field in which you’ve always wanted to work?I started my culinary career in 2009 with chef Michael White at Marea. Like most cooks, I started at the garde manger station and worked my way up to the line. Eventually I was given the responsibility of saucier. It was there I began to understand how to build flavors and how little details can make all the difference between a good dish and a great dish. Prior to starting my culinary career, I graduated from the Daniels College of Business (University of Denver) and came to New York and worked in advertising at Grey. It only took a few years to learn sitting in a desk from 9-5 was not the right fit for me. The highlight of my days were coming home and cooking for roommates and friends. My real passion was in the kitchen. Tips for How to Make Your Own Rotisserie Chicken at Homelast_img read more

Going hungry in Ontarios Garden

People struggling to make ends meet in “Ontario’s Garden” are experiencing hunger or the fear of being hungry.One in nine households — or 11 per cent — in Norfolk and neighbouring Haldimand County are dealing with some type of food insecurity.Dr. Shanker Nesathurai, the Medical Officer of Health for Haldimand-Norfolk, presented an update to the health and social services advisory committee on Thursday concerning food insecurity in the counties.“In some ways that’s striking,” Nesathurai said regarding the 11 per cent figure. “We think of food insecurity in other parts of the world, but in food rich counties it’s striking.”Norfolk has the name “Ontario’s Garden” due to the large number of produce grown in the county.Food insecurity is defined as inadequate access to food due to financial restraints.Emily Kichler, a registered dietitian at the Haldimand-Norfolk Health Unit, discussed the results of the Nutritious Food Basket tool with the committee.The NFB is a standardized survey to calculate the average cost of healthy groceries per month in areas across Ontario. The health unit used this tool to estimate that in May 2018 the average cost of groceries for a family of four in the area is $857.17.  This number is $47 more per month than the findings five years earlier. The preliminary 2019 results show an additional increase of $55 a month over the 2018 numbers.“It’s important to note that the rising cost of food is not the main issue here, rather it’s the inadequacy of income, which we know is the most important predictor of food insecurity,” said Kichler.To put the cost into perspective, Kichler provided a table of figures showing earner types, monthly income, rent, groceries, and how much money would be left over.A family of four earning the median Ontario income of $7,871, would spend $878 on rent, $857.17 on groceries, and would have $6,135.83 left over for other things such as bills, and clothes.A single person on Ontario Works, however, would bring in $810 a month, spending $585 on rent, $287.91 on food, and going into a debt of $62.91 before having to worry about any other bills. Meanwhile, a family of four on Ontario Works spends 67 per cent of their funds on housing and food.  The remaining $847 per month is for all other necessities, said the report.The report was accepted as information and will be forwarded to the Norfolk Board of Health.astaylor@postmedia.com read more

Dean of Math and Science appointed to another term

Syed Ejaz Ahmed has been named to a second five-tear term as Brock University’s Dean of the Faculty of Mathematics and Science.The announcement, made by Brock’s Acting President Brian Hutchings, comes after a committee consisting of faculty, staff and students reviewed survey results, interviewed Ahmed and made the recommendation to re-appoint.Ahmed’s first five-year term as Dean will end this Dec 31., after which he will take a one-year administrative leave, then on Jan. 1, 2018 will commence a second term as Dean that runs through December 2023.“I am humbled and honoured to lead this wonderful Faculty for another term,” said Ahmed after the announcement. “I greatly enjoyed working with students, staff and faculty members both scientifically and socially and look forward to working with them again.”Greg Finn, the University’s Vice-Provost and Associate Vice-President, Academic, said Ahmed promotes and supports a culture of research and teaching within the Faculty.“Dean Ahmed has shown excellent leadership during his first term as Dean of Mathematics and Science,” said Finn. “He has led by example, balancing heavy administrative responsibilities and maintaining an active research program.”Admed’s area of expertise includes statistical inference, big data analysis and statistical consulting. Prior to joining Brock in 2012, Ahmed, who is also a professor in the Department of Mathematics and Statistics, was at the University of Windsor where he headed the Department of Mathematics and Statistics. read more