Zucchini Pie & Non-GMOs

Zucchini Pie!

Zucchini Pie!

October is Non-GMO month. GMOs (genetically modified organisms) are plants or animals that have been created through gene splicing techniques. It is changing the DNA of a plant. There is a lot of misinformation out in the world about this particular issue. One common misconception of GMOs is that they will allow us to feed more people in our ever growing world yet, none of the GMO traits currently on the market even offer increased yield, drought tolerance, higher nutrition, or any other benefits to consumers. And there is plenty of evidence now that connects GMOs to health problems, environmental damage and violation of both farmers’ and consumers’ rights. More than 60 countries around the world now have either significant restrictions or outright bans on the production and sale of GMOs (meaning, also, that they won’t allow US grown products into their country!). The bottom line is, once we have lost complete control of the source of our food, there is absolutely no turning back. The importance of labeling our food as “Non GMO” is so that people like me, who care whether or not my food has been genetically modified, can try to avoid consuming too much genetically modified food. Seriously, y’all. It’s all about personal choice and labeling non-GMOs means we all still get a choice. I’ll stop my preaching but you can find out much more about this issue at the Non-GMO Project’s site.

The reason I thought to tie this topic in with this particular recipe below, though, is some of my favorite vegetables are now almost impossible to find Non-GMO (especially in middle Tennessee). In the United States, unless you can be certain you are eating organic, our corn crops, beet crops, zucchini and squash crops are pretty much all genetically modified at this point. Buying fresh vegetables has never been so confusing. In the summer, it’s easy to either grow your own food or buy seasonal, organic and local thanks to our local organic farmers! In the winter, it becomes way more complicated. We now have to think about the “Dirty Dozen” and this GMO list.

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Thank God for friends, neighbors, and local farmers like Double N Urban Farm  (above) who provided us with lots of delicious organic produce this past summer!

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Now, about that recipe… I have a special place in my heart for Art Bomb Studios in Greenville, S.C. First off, one of my very favorite people in all the world, my big Sis, has a studio space there. So, I have spent lots of time here visiting her studio, attending their many art shows, or just hanging out and enjoying some food with excellent company.

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On my most recent visit, our friend and Art Bomb founder Diane shared some wonderful cookbooks with me and this very special recipe of hers for Zucchini Pie. I had never heard of such but she said it was one of her very favorite recipes and I have often made Zucchini Bread so I thought I would give it a try. I am always looking for new ways to add even more veggies into our diet. Even though it is easier to find good, local organic zucchini in the summer, this pie screamed FALL to me! Next time, I might experiment with grating the zucchini instead of cubing and it just might be tasty with some grated candied ginger thrown in. It would be great served alongside apple and pumpkin pies for a Thanksgiving day spread. Leftovers were great with a cup of coffee for breakfast.

Zuc Pie 3

Zuc Pie 2

Zucchini Pie
Filling:
4 cups Zucchini, diced
1 ¼ cups Sugar (I used organic cane sugar.)
1 ½ tsp Cinnamon
¼ cup Flour
1 Egg, beaten
¼ tsp Salt

Topping:
½ cup Brown Sugar
½ cup Unsalted Butter
1 cup Flour

Preheat oven to 350. Mix all the filling ingredients together in a bowl and let rest for 20-25 minutes. According to Diane, this is a necessary step which allows the gasses to escape so you won’t get gas from eating it. While you let the filling rest, roll out the pie dough (PLEASE never use store-bought crust, it is so easy to make your own. Here is my basic recipe here) and make the topping by mixing the 3 ingredients together until crumbly. I just used my fingers. Pour filling into unbaked pie crust and then crumble topping on top. Bake for one hour.

Zuc Pie 4

Exciting music news this week: our buddy (and proud Alabamian) Jon Byrd has a new cd out!

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Jon is a wonderful songwriter, storyteller and all around great human being. His song Jack Knife is seriously one of my all time favorites. With this album, his 3rd, he decided to sing the songs of some of his favorite songwriters. It’s titled, Route 41, and you can purchase it here. He had his cd release party at the world famous Station Inn last week. If you happened to miss it, he’s playing again next Friday. You can check out all his dates on his website.

JB cd release

Out next week is the second EP from our buddy, Cale Tyson, titled, Cheater’s Wine.

Cale cd

This young Texan is already getting some good reviews for his songwriting. He’s a big fan of Townes Van Zandt and has a deep respect for the oldtimers of country music. He is in a group of young Nashville songwriters who are leading the charge to keep traditional country music alive. I love them!

Don’t forget to support our local artists and musicians as they are truly what make our communities thrive. Eat well, cold season is coming up! For more interesting articles about Non-GMOs and eating with purpose, visit our friends over at Corbin in The Dell.

Eating Lots of Carrots & Thinking about Austin

Carrots

I just love cooked carrots. I know, not everyone does but I can’t help but think those who do not, just haven’t really explored all the taste possibilities cooked carrots have. They are so delicious cooked with onions and a little butter. So savory with a tad bit of sweetness. And they are so good for us, nutritionally speaking. Carrots can be alkalinizing, cleansing, nourishing, and stimulating to almost every system in the body. Carrots are powerful antioxidants which can help prevent and fight cancer in the body. Carrots are also high in fiber and loaded with pectin which can reduce blood cholesterol levels. Don’t fool with those “baby carrots” though, as they aren’t really babies at all, just big ones that have been whittled down to look cute and easy to eat. How wasteful. And I have found that those are never as flavorful as the the real deal.

Here’s a couple of comfort dishes I came up with in the last week. The first one is a risotto. Instead of using arborio rice, though, I found some Italian farro in the cupboard. Farro is similar to barley so it takes a little bit longer to cook and has a little bit more of a chew than rice but it’s pretty yummy.

Carrot Risotto

Roasted Carrot Farro Risotto
Serves 6

  • 5 Carrots
  • ½ Onion, sliced
  • 6 cups Vegetable Broth
  • 2 Tbsp Olive Oil
  • 1 Tbsp dried Italian herbs
  • 2 Tbsp Butter
  • ½ Onion, finely chopped
  • 2 cloves Garlic, crushed and chopped
  • 2 cups Farro
  • 1 cup White Wine (Sauvignon Blanc)
  • 1 cup finely grated Parmesan Reggiano
  • Small Bunch Parsley, chopped
  • Salt & freshly ground Black Pepper to taste

Carrots Roasting

The key to cooking risotto is to stir constantly so be sure to have all ingredients prepped ahead of time. Preheat oven to 400. Slice the carrots very thinly- I like to use a mandoline to get them thin and uniform. Spread the carrots and the onion slices out in a baking dish and drizzle with olive oil, Italian herbs, and a pinch of salt and pepper. Cook in the oven for 30-45 minutes, stirring occasionally. Set carrots aside. Heat the stock in medium sauce pan. Once it comes to a boil, lower temperature to simmer. Heat butter in large flat pan on medium heat. Add the other half of the chopped onion and saute. Stir. Cook for a couple minutes. Add farro. Stir. Add wine. Stir. Gradually begin to add stock in, about half a cup at a time and continue to stir. Stir until most of the liquid is absorbed. Add a little bit of the fresh chopped parsley every few minutes, too. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the farro will still have some chew to it. The process will take about 45 minutes, as the farro takes longer to cook than rice. Add the carrots and onions in and stir. Add salt and pepper to taste. Stir. Add parmesan to risotto and stir. Sprinkle with the remaining fresh chopped parsley. I served it with a simple green salad.

And then there was this next concoction which would be good served with some greens or roasted Brussels sprouts on the side. It might also make an excellent side dish for some grilled pork chops. I love the sweet and spicy from the maple and bourbon combined with the Tobasco in the grits mixed with the earthiness of the rosemary and Gruyere. Mmm…

Carrots & Onions

Maple Bourbon Carrots & Grits
Serves 4-6

  • 1 cup Stone-Ground Corn Grits*
  • 4 cups Water
  • ¼ – ½ cup Buttermilk
  • 1 cup grated cave-aged Gruyere cheese
  • Tabasco
  • Sea Salt & freshly ground Black Pepper
  • 1 Tbsp Ghee or Butter
  • 6-7 Carrots, sliced on the diagonal
  • 1 big Red Onion, Sliced
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Bourbon
  • Chopped fresh Parsley & Rosemary (I used about 2 Tbsp)
  • Salt & Black Pepper to taste

I tend to go for a creamier texture for my grits but you can play around with how long you cook them, how much liquid you add, etc. until you find the right texture to suit you. Cooking instructions usually have you soak the grits in the water to allow the hulls to rise to the top so you can skim them off. I always omit this step, opting for a little more grit and texture. Place the water in a pan on the stove. Add the grits and a couple pinches of salt and bring to a boil. Stir and reduce heat to a simmer. Cook for about 30 minutes, stirring occasionally. Once it starts to thicken, pour buttermilk in a little at a time and stir, as the liquid starts to all be absorbed and get thicker. Once you get a nice creamy texture and the grits aren’t too tough to taste, add the cheese, Tabasco, salt, and pepper and stir. Total cooking time usually takes about 45 minutes for me.

Grits

As the grits cook… In an iron skillet on medium heat, add the ghee. Add the onions and carrots and cook, stirring occasionally, until they start to soften and caramelize. Keep stirring and right when you start to think the carrots are just about done, add the maple syrup and bourbon. Stir and then toss the herbs in. Cook a couple more minutes. Serve carrots over the grits.

Grits & Carrots

*All grits are definitely not created equally. Be sure to use really good quality, old fashioned, stone-ground grits which you can usually find in nicer grocery stores, specialty shops, at old mills out in the country, or online. I really like to use Falls Mills grits when in Tennessee.

Austin

SxSW is coming up down in Austin, TX and we, sadly, are not making the trek this year. Just thinking about it and hearing as our friends prepare to head down has made me crave some good ol’ Texas tacos! If you are headed Texas way, here’s my list of favorite taco joints from a few years back. And then, there’s also this I wrote the following year. I’m sure there are plenty of new places to try but these listed are some of the best that have been around for awhile.

And speaking of SxSW, these two are preparing to take it by storm! They’ve got a slew of shows down in Austin, and at towns along the way, and I am so happy for them.

Cale Tyson & Kelsey Walden, The Red Barn Round-Up, 2013.

Cale Tyson & Kelsey Waldon, The Red Barn Round-Up, 2013.

We first met Kelsey Waldon at a $2 Tuesday at The 5 Spot long ago and quite often she will sit in with Santa’s Ice Cold Pickers on Sunday nights at Santa’s Pub. We were instantly drawn to her old school country sound. Kelsey is from Kentucky and just graduated with a degree from Belmont in songwriting. Her songs are thoughtful and honest. It is evident she has an understanding and love of real country music. There is a vulnerability in her voice and her warm, genuine personality shines through her songs.

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Kelsey Waldon with Brett Resnick on pedal steel guitar, The Music Loft at Mad Donnas, Nashville, 2013.

Here’s a video of her song, Know My Name, that was shot at The Stone Fox in January. This song is the first one from her most recent album titled, Fixin’ It Up. She has a new album coming out real soon. Watch for it!

Cale Tyson is another singer and songwriter who we first met as he led the Ice Cold Pickers at Santa’s Pub. Cale is from Texas and sings slow, mournful yodels with a slight Texas twang. He sings songs about whiskey, being lonesome, honky-tonks, and lost love with a deep respect for the legendary songwriters whose music he grew up on.

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Cale with Grant Johnson on guitar, The Music Loft at Mad Donna’s, Nashville, 2013.

His first EP, High on Lonesome, just came out and features some of Nashville’s best musicians. Here’s a video he shot for his song, Old Time Blues, featuring Grant “Big Smokey” Johnson on guitar and the beautiful Erin Rae singing.

Both Kelsey and Cale have voices very indicative of where they are from, seem fully immersed in Nashville’s rich history, and are poised for a very bright musical future.