just a few more things that made it home from the market last month…
Not sure if this’ll be the last HFTM post of the year, it just might, though. We’ll see.
Nikki♥
Home From The Market | Hollywood 21Nov10
just a few things that made it home from the market, um, last month…
Hope you’ve had a Merry Merry Holiday. Just adding the last couple of visits to the Hollywood Farmers Market.
Nikki♥
HFTM | Pershing SQ 28Oct10
just a few things that made it home from the market… ages ago
So it’s kinda been on and popping at the Farmers’ Markets here in LA. Between challenges to the size of the Hollywood Farmers’ Market by another local business and vendors at other markets accused of selling not so local or organic as claimed, the value and authenticity of the markets and their produce has come up for debate.
Me, I’m still in. What started earlier this year as just something to do has become something I, just, do. Even at the CubeFarm, people would come up to me and talk about market day. My weekly bounty would be on display in the afternoon as I watched minutes on the clock and strawberries disappear.
But, I haven’t been to Pershing Sq since the end of October. With the Ice Rink up and my time at the CubeFarm winding down, I’ve been glued to my desk and going to Hollywood on Sundays.
I’m so happy to be able to say that I’m SuperGrateful for the time I’ve spent going to Pershing SQ this year. It’s been such an important experience in the evolution of my relationship with food.
Nikki♥
*One quick word about the CubeFarm. They really are a great group of people doing good work for the folks of LA Country. So glad to have got the chance to spend more time with them this year.
I’m So There | Grand Performances: Miguel Atwood Ferguson’s Quartetto Fantastico
I’ve been working on an another UnderTheInfluence piece for a while that has a bit about the first time I saw Miguel earlier this year. I’m still kinda fascinated by my intense reaction. Since then, I’ve tried to catch him whenever thehermit hasn’t taken over and kept me home, safe and cozy in front of some machine with light emanating from its screen.
As luck/chance/Grand Performances would have it, he’s playing a holiday concert with his string quartet up the hill from me today at noon. Um, yeah. Love that.
So. Miguel Atwood-Ferguson. Composer. Arranger. Multi-instrumentalist. To me, he’s like this conduit that allows you to feel music, while bypassing, even transcending, the limiting and self-segregating nature of genre. He embodies the interconnectedness of all sound. And inhabits what are still “different” spaces with such contagious passion, that even the possibility of discovering something new leaves you open to wherever his muse takes him. It’s kinda wild to be so excited to venture somewhere with only his hand to guide. So, yeah. I’m going to see a dude play his viola with his string quartet at lunch.
If you’re around, come by California Plaza | Downtown LA at noon. Otherwise, keep pressing play.
Nikki♥
MoreMoreMore:
There are a couple of really cool pieces over at The Qualities of Light. There’s a kinda, but not really, solo performance and an interesting profile. Vtech has footage of Quartetto Fantastico celebrating the music of John Lennon w/ “Happiness Is A Warm Gun” shot by Mochilla‘s B+.
Timeless Concert Series | Suite For Ma Dukes Orchestra
w/the wondrously talented Bilal Oliver (Vtech has a bunch of great MAF clips)
Grand Performances July 2010
Miguel Atwood-Ferguson Ensemble f. Flying Lotus
Project Polyglot | Beyond Adorable In Portuguese
we’ve talked about this, right? the whole fluent in multiple languages thing?…
//via@diggswayne
This is the cutest thing I’ve seen in a while. It’s from Black Orpheus. I, so, need to put it back on the netflix/library list now that I’m deep into Project Polyglot and seem to have forgotten the entire movie.
The adorable kids are great and all, but they aren’t what got me super happy. When I watched the clip, ads blocked the subtitles. At some point I realized that I knew what they were saying. I got all excited and giggly. Then, lost it just as fast. I fell back into English and needed the text on the screen to make sense of everything.
Still don’t recognize or understand every word, even in a child’s convo, but I’ve definitely come along way from being frustrated by and afraid of one of the most beautiful languages on the planet.
Come on. Press play and dance with me.
Nikki♥
Tigress’ Can Jam | CherryMeyerGingerLade (Dec)
i’m so glad we had this time together…
Wow. This is, well, it. The last Tigress Can Jam post.
I think it’s kind of fitting that I’ve had random conversations with people offline about canning this month. From the woman I met at the airport who just saw another grandchild born to the woman on the train who was thinking about another way to make homemade gifts for friends and family to the co-worker who talked about how his parents canned throughout his childhood. These interactions not only shared a bit of history and camaraderie, but, also, looked to the future.
Having grown in this space of TCJ, I feel challenged to do much more. I’m so happy that canning can be another way to hold dear a bit of family that could easily be forgotten or missed in the passing of generations. It’s time to really dig in to the stories and the history of my family and food and canning. Before it’s too late, I want to find out as much as I can about how roots in the South and Midwest played a role in how we ate and what we eat. And I need to get that recipe for Cha-Cha* and, um, make it.
So. For the last month of Tigress’ Can Jam, I’m starting kinda where I began, with a marmalade. We’ll see how it turns out this time.
CherryMeyerGingerAde
Framework adapted from Ashley English’s Cherry and Lemon Thyme Marmalade
1 lb meyer lemons
1/4 cup dried cherries, chopped
2 cups loosely packed brown sugar
1 teaspoon, fresh grated ginger
1 tablespoon bottled lemon juice
yield: approx 2 1/2 pints or 2 .25L weck jars
Prep your canner and sterilize your jars and lids. Put a couple of saucers in the freezer. Wash lemons well. Quarter and remove seeds and pith. Chop lemons and cherries into small pieces.
Add lemons, cherries, and lemon juice into non-reactive pot/saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Add sugar and ginger. Bring to a boil over medium-ish high heat for 25 minutes. Watch and stir. Lots.
Time to test for a set. You are good to go when the jam reaches 220° f or you can do the wrinkle test. Put a teaspoon of jam onto a chilled saucer and let it cool off for a sec. Push it. If it wrinkles a bit, it’s set. If not, boil for 5 more minutes and try the wrinkle test again.
When ready, fill jars. Leave a 1/4 inch of headspace. Use knife or other bubble releaser to make sure there are no air pockets. Wipe rim clean with a damp cloth or paper towel.
Process for 15 minutes in the hot water bath.
NikkiBits: I♥Meyer Lemons. I♥Cherries. I♥Ginger, hardcore. Every month has been filled with love. Well, except, for July, but that was just a lot all around. This here marmalade is GOOD. Cooking at night with no flash. Not so much. I’ll shoot more in the am.
What’sNext: Where are my tangelos? Seriously, it’s all about some marmalade.
So, what else can I say about this amazing year of canning? Not sure. Now that it’s over, I want to take a minute to reflect on it. I’ll either update this post or give Tigress’ Can Jam its own gratitude post.
Nikki♥
*Some folks call it Chow-Chow. We’ve always called it Cha-Cha. It’s that cabbage, tomato, hot pepper relish. I’ll make it for you. Soon-ish.
TCJ | Lazybones Spiced Apple Butter (Nov)
my apple butter has a theme song…
I knew when it was announced that I could play in the apple orchard for this month’s can jam that I’d want something deep and heady. Because this is such a crazy month full of reflection and obligation, I just had to return to the ease and simplicity that Marisa introduced me to last year in her Apple Sauce/Fruit Butters posts.
With the framework in place, I wondered how I could make that inner voice of mine, aka “Can’tLeaveWellEnoughAlone,” happy. What could I do to give it something extra? Oh, Cardamom, is that you calling my name? I could see Cumin and Coconut dancing in the corner of my eye. Ginger cried, “me, too.”
I went to the Farmers’ Market and found apples, apples and more apples. Then, I stopped off to pick up a few things at TJs. I had all kinds of plans and ideas. Yeah. Trader Joe’s said, “Change ‘Em!”
Um, couldn’t find plain apple cider. And when given a choice between plain old apple juice and spiced cider, well, duh. And OMG, was it full of spice, deep dark tones and even a little heat. Everything I wanted and more. There were citrus notes, too.
So, yeah. Lazybones. I wasn’t going to have to do a lot of tinkering to spice up my apple butter.
Lazybones Spiced Apple Butter
(Loads of Gratitude and Heaps of Thx to Marisa of Food In Jars)
4lbs of apples
1 c trader joe’s spiced apple cider
1 ½ – 2 c brown sugar
Lemon juice
Cinnamon
Ginger
Cumin Seeds
Creamed Coconut *
Peel, core and quarter apples.
In a heavy bottomed pan, add apples and juice.
With flames quite low, let apples fall apart into an apple sauce. The different varieties will break down differently and release varying amounts of liquid. Let it do what it does.
While there’s still some texture, aka still a little lumpy, I like to add sugar and a tablespoon or so of lemon juice just to see how the flavors are coming together. Add chunk of creamed coconut that is approximately equal to a teaspoon. Sprinkle in a few whole cumin seeds. Say 10. Add a shake or two of cinnamon and a teaspoon of freshly grated ginger. Remember the apple cider was seriously spiced with warming goodness. And it’s all about how you want it to taste. I tend toward the heavy hand.
Keeping the flame low as possible, let it cook down for another hour or so. Stir, occasionally.
(This is when I get a bit tired or my mind starts to wander.)
Take it off the stove. Let it cool down. Fridge it for a day or more.
(I could say that I wanted the flavors to blend and to mellow, but, well, no.)
Whenever you decide to ummm… get back to it.
Pull out your bowl of sauce/almost butter. Allow to warm to room temperature.
Blend apples in batches until smooth.
Taste and adjust.
Put it back on the stove on lowest temp. Cook down until thick and spreadable. Be mindful not to burn.
Wash and sterilize jars. Pack and water-bath process for 15 minutes.
Yield varies: I got 3 .25L jars of Lazybones Spiced Apple Butter from around 4 lbs of apples.
TheNikkiBits: I used a combination of apples: Arkansas Black, Fuji and Gala. The coconut and cumin add to the depth of flavor, but don’t scream out. And who knows, I may have thrown a few habanero bits in there as well. You know the problem with CLWEA is that I don’t always remember everything I throw in there. That is one of the great things about this recipe is that you can really do what works for you as you figure out flavors that make your belly sing.
What’sNext: I can’t wait to have this with the chicken and dressing for the holiday or maybe for leftovers.
So grateful for what this year of canning continues to bring. Hope the season starts off well for you.
Nikki
*this isn’t the brand that I use. Check your local South Asian or Caribbean grocery to see if they stock it. I buy mine for $2 a bar at the Bangladeshi spot around the corner.
HFTM | Pershing SQ 20Oct10 – Repeat Performers
just a few things that made it home from the market…
{Kale Strawberries Tomatoes Yellow Zucchini Chinese Broccoli Scallions}
The day is quickly approaching where carton after carton of strawberries will be just a memory. That got me thinking about the things that have made it home from the market in the last year and what’s coming around the bend.
BLOOD ORANGES!!! MEYER LEMONS!!! TANGELOS!!!!!!!!!!
Nikki♥
Tigress’ Can Jam | Habanero Berry Bliss (Oct)
my tongue is burning… in a good way
I’m in LA. We still have locally grown strawberries. Alas, we won’t have them for long.
Every trip to the farmers’ market since Kaela announced what we were canning with this month, I kept trying to stay away from the berries. I have bell peppers that won’t get jellied and lots of hot peppers that will probably have to go it alone in a jar of vinegar. For some reason though, the strawberries kept begging for the fire.
Oh, and since I’ve got a tendency to nibble while shooting my market haul, this is one of those tinybatches.
Habanero Berry Bliss
(nod to Bryant Terry’s Strawberry & Slightly Hot Pepper Jam and Eugenia Boone’s Strawberry Balsamic Jam)
2 cups hulled and halved strawberries
2 cups of sugar
½ Habanero pepper, minced (I kept the one seed)
1 tablespoon of balsamic vinegar
2 tablespoons lemon juice
makes 1 pint/.5L
clean and sterilize your jar, lid and band.
add minced pepper, lemon juice and vinegar to non-reactive pot. heat on low for a minute or two. add strawberries and sugar. turn heat up to medium-high. stir until all sugar has dissolved. turn heat down to a low-medium flame and leave it be. only stir to make sure all the sugar is incorporated and has dissolved. let it cook for about 30 minutes. don’t touch it. just watch it. oh, and skim off all that foam. when the cooking time has finished, take your pot off the flame. pack your jar, remove any air bubbles and wipe the rim of the jar with a damp cloth. process for 10 minutes in your hot water bath canner. remove your jar from the canner and place it on a dishtowel to cool off and rest. I usually leave it overnight cause, well, I cook at night.
The NikkiBits: Um, proud of myself. While Bryant and Eugenia gave me ideas, it really was the 2006 ed of the Joy of Cooking that made me feel comfy making it happen on my own. It’s chock full of info for those of use who’ve strapped on the canning recipe training wheels. I love being able to quickly find out what is full or bereft of pectin or acid. It’s also great to be able to work out how much sugar or added lemon juice I need for my tinybatches instead of doing the math. Seriously, quartering a recipe isn’t cute.
Now about that heat. This is perfect for me. It’s not outrageous, but I FEEL it. I tend to squirt sriracha on my hand and lick it off, just cause. So, maybe, if you’re going to do a tinybatch and you’re not sure about how much heat you can handle, you might want to use a quarter of the pepper.
What’sNext: More. More. More! I just had some of the left over syrup on pancakes. My tongue isn’t on fire, but it’s def HEATED in that sexy way. I feel like this could be a good drink syrup as well. I used to get strawberry balsamic martinis at Sheebeen in NYC. The best part was that the balsamic was the kicker. I don’t really get that from strawberry balsamic jam. It’s just mellow. This, though, the habanero is the tingly kicker. Makes me feel alive.
And, now, I want ice cream. I want to spoon my Habanero Berry Bliss over ice cream.
Kaela & Tigress, THANK YOU!
Nikki♥
Oh, Just Go | Looking Back To Move Forward
something has kept me la-stuck and states-stuck… i’m trying to get all un-
Counting the days until I’m off. The new passport is here. The old one came back, too. I’ve already started changing my seat on the flights. Thinking about outfits and images. Can you tell I’ve finally gotten excited?
This will be the first trip with the dslr. I’m nervous. I want to take in so much. I was so timid and tentative when I was in France. It was the first time shooting dig, I hadn’t read the manual and I didn’t want to look like a tourist. Yeah, whatever. It shows. Over it. Kinda.
I’m so glad to be able to have the immediacy of the dig. Glad that I can work on getting better and learn more in the moment. I doubt that I would have seen the growth from what I shot in Paris to what I’ve got from Montagnac if I hadn’t seen what was captured right away. I’ve still got undeveloped rolls and disposable cameras with long gone photographs taken all over Europe.
I’m in prep mode now. Feeding my shooter’s brain with images that captivate me and studying more about how to read and manipulate light. I want to knowingly craft more photographs than have happy accidents.
I hadn’t looked at the stuff from France in a while. I lost a lot in the Great Hard Drive Crash of ’06. But, I notice so much from just these few old pictures. So much of who I was and how I approached seeing and being seen. I can’t wait to discover how much has changed and find out what’s left to conquer.
Nikki♥