Where We Be

You don't need to be a careful observer to figure out that we aren't sitting around inside blogging these days. Photographs are few and far between these days, hence a gratuitous picture of chicks to illustrate this post. We're incredibly, happily busy in and out of the house.

Here's where we are:

In The Garden - As often as we can, we're outside playing on the natural playground, tending the hoop house, caring for chickens, and building and filling new garden beds. We come inside happily exhausted and start over the next day.

Working - Rachel is spending one afternoon a week at City Folk's Farm Shop. She loves talking to people about gardening and helping out friend Shawn and Gerry who own the store. Rachel is also putting in hours at the Ohio 4-H International office this summer while they are in between staff.

Despite the threat of furlough, Alex is leading up a new program with his job and working more than usual. The good news for our bank account is that he will only be furloughed up to eleven days now.

Bringing Food to the People - Rachel also sells mushrooms, microgreens, seedlings, and specialty vegetables for Swainway Urban Farm at Clintonville or Worthington markets on Saturday mornings. She'll help out for the Clintonville Wednesday evening market when that starts in early June too. And Alex is now serving on the Clintonville Farmers' Market board, so he spends time meeting, running errands, and completing projects.

Teaching - We have a full line-up of classes with City Folk's, Franklin Park Conservatory, Local Matters, and the newly-opened Seasoned Farmhouse. Come join one of our summer workshops!

Grow Your Own: Chickens 101 - 5/21 Seeds! Swap and Save - 6/2 Solve Gardening Problems Naturally —6/11 Pressure Canning—6/23 Pickles—6/25  Preserving Basics—7/11  Makin’ Bacon—7/14  Planning Your Fall Garden-8/1  Cooking with Herbs—8/18  BBQ Basics—8/25 

After August, our lives will return to a slower pace again. In the meantime, stop by a farmers' market or class to chat about what's up on the homestead!

Learn With Me - Winter Classes 2013

After a hiatus from teaching to work on unpacking at our new home, I am excited to begin offering classes again. This winter I will teach hands-on cooking classes at Franklin Park Conservatory, homesteading discussions at City Folk's Farm Shop, demonstrations at the Clintonville Farmers' Market, and a workshop at the Ohio Ecological Food and Farm Association annual conference. I am also partnering with Joseph of Swainway Urban Farm to offer a season extension workshop at our homestead. One of the reasons I love leading classes is that I learn as much from the participants as I teach. I hope we can share knowledge soon.

Be well,

Rachel

PS. I am thrilled to announce that next season, beginning in April, I will join the teaching staff of soon-to-open The Seasoned Farmhouse cooking school by Tricia Wheeler, publisher of Edible Columbus. Stay tuned for spring class announcements!

Franklin Park Conservatory - $30/members, $35 non-members. To register, visit the Conservatory at 1777 E Broad St, call 614.715.8022 or download a registration form here.

Dairy Delights - January 27 3:30 - 5:30 - A whole world of dairy products can emerge from a gallon of milk or bit of cream. Learn how to turn the basics into cheese, yogurt, kefir, butter, and whipped cream at home. The skills learned in this class can help you transform less-than-fresh dairy into something edible, make a recipe ingredient without going to the store, and have more fun in the kitchen.

Citrus Year-Round - February 24 3:30 - 5:30 - Do more with the fruit of Florida - put up the citrus jewels of winter to savor their tart sunny flavor throughout the seasons. We’ll make and taste lemon confit, candied grapefruit, marmalade, and homemade orange liqueur in this cheery class.

Potent Potables - March 24 3:30 - 5:30 - Beer, wine, hard cider, and mead are all within the grasp of the home cook. In this class we’ll taste samples and talk about ingredient sourcing, measurement, and bottling. Then, each participant will make a small batch of cider or mead to ferment at home.

City Folk's Farm Shop -  $20/person. To register, stop in the store at 4760 N High St. Columbus OH 43214, call 946-5553, or email shopkeeper Shawn.

Edible Medicine - January 24 6-8 pm - Not only can food keep our body healthy, it can help support healing. Learn simple, scientifically-based remedies for winter colds, skin ailments, and more.

Fats - February 21 6-8 pm - The variety of cooking fats is enormous. Learn about how to make and use natural and local fats in your home cooking and when to use butter, lard, and oils. We’ll compare the various health factors in using different fats too.

Odds and Ends - March 23 6-8 pm - Great chefs and thrifty home cooks know how to make the most of stems, bones, roots, and other frequently discarded bits of produce and meat. I will show you how I include odds and ends in her everyday cooking and preserving.

Clintonville Farmers' Market - free drop-in demonstrations 10:30 - 12:30 at St. James Episcopal Church at Oakland Park and Calumet in Clintonville

Jerky - January 26 - Turn local meats into healthy protein-packed bites by making jerky at home.

Fats - February 23 - Make and sample culinary fats from local sources and learn about the health benefits of using natural fats in your cooking.

Odd Cuts - March 30 - Learn how to cook and preserve unusual (but inexpensive) cuts of meat like flank steak, heart, and offal.

Special Events:

Cooking with Cultures: harnessing the power of yeast and bacteria to ferment foods - OEFFA Conference Sunday February 17 1:30 - 2:30 pm - Fermented foods and beverages like kefir, beer, sauerkraut, vinegar, and pickles are not only nutritious and delicious but can connect the cook with local foods and ancient traditions. In this demonstration workshop, I will show how to start or expand making fermented foods and home and share samples. Included with conference registration.

Hoophouse Build and Season Extension Workshop - March 3 10 am - 2 pm. $25 includes locally-sourced lunch sponsored by City Folk's Farm Shop. Register at City Folk's Farm Shop 4760 N High St., by calling 614-946-5553 or emailing shopkeeper Shawn.

Join Joseph Swain of Swainway Urban Farm and the Tayse Baillieul family for a hands-on season extension workshop and hoophouse build. With the addition of a simple hoophouse which can cost around $300, home gardeners in Central Ohio can extend the growing season from early spring to late fall and right on through the winter months. A hoophouse can also provide a warm space to harden seedlings and get a jump on summer crops. In this session participants will construct a hoophouse while learning best practices on growing food for themselves year round. Hoophouse hardware and supplies will be available for purchase at City Folks Farm Store. The workshop will take place at our homestead in north central Columbus.

Homestead Studio, Real Food with Rachel, and more Fall 2012 Events

Announcing the Hounds in the Kitchen Autumn workshop and demo schedule full of flavor and fun!

Homestead Studio

Born from a desire to explore some homesteading concepts in a free-form, playful environment, I put together two series of studio experiences at City Folk's Farm Shop. Lil and I will prepare materials for friends of all ages to manipulate as they wish. The sensory-rich studios will be as fun for a six year old girl as a midlife woman or retiree.

Wool (carding, dying, felting, and weaving) will be held Mondays September 17 – October 1 from 2-3 pm.

DIY Home (cleaning solutions, bath products, and beeswax candles) will be held Mondays November 12 – 26 from 2-3 pm.

Registration is only $20 for three one-hour studios. More details, including how to register, are on the Homestead Studio page.

Real Food with Rachel

Cooks who need a refresher or want to learn how to be less dependent on mixes will enjoy the Real Food with Rachel series at Wild Goose Creative. Set in their open and approachable enviornment, participants will practice whole food cooking skills.

Register for Whole Bird Cooking (October 21), Pies, Sweet & Savory (November 18), or Sauces (December 16) to cook and eat in a fun relaxed space. Classes are held from 3-5 pm on those days and cost $35 each or $90 for the series. Further details and online registration are hosted at the Real Food with Rachel page.

Fall 2012 Special Events

I will teach folks how to Preserve Apples on October 14 and Make Infusions on November 11, both from 3:30 - 5:30 at Franklin Park Conservatory.

The Country Living Fair invited me to present a demo on Making Fresh Cheeses at Home on Friday September 14 at 2 pm at the Ohio Village.

I will host a booth and do a demo at the free Granville Homesteader's Pantry, 1-5 pm at Bryn Du Mansion in Granville on September 16.

Come chat with young farmers and me at the Grow! movie night September 22 at 6:30 pm at Swainway Urban Farm. Tickets are $20, benefitting the 2012 central Ohio Terra Madre delegates. Tickets available at the Swainway booth or coming soon to the Slow Food Columbus website.

Speaking of movies, OEFFA is hosting a free showing of The Future of Food at Studio 35 on September 23 at 2 pm.

I sell mushrooms and microgreens at the Swainway Urban Farm booth at the Clintonville Farmers' Market but on October 20 you'll find me doing double duty offering a Tasting and Food Education Demo at the farmers' market tent.

Email me with questions about these events or suggestions of future opportunities.

Preserving at Wild Goose!

In partnership with Wild Goose Creative, I am pleased to announce a new series of home preserving classes. Join me on third Tuesdays from 6:30 - 8:30 to preserve local fresh foods by freezing, canning, drying and curing. Each workshop will include hands on experience, tastings, recipes, and a sample to take home.

Schedule

6/21: Jam Canning -  We will use a seasonal fruit to make jam and freeze berries. The basic water bath methods in this class are the same as those to can jelly or fresh fruit.

7/19: Tomatoes - What to do with an excess of tomatoes? I will teach how to make and can sauce, demonstrate dehydrating, and share recipes for canning-ready barbecue sauce and ketchup.

8/16: Pickling - Using traditional vinegar and lacto-fermented methods, we will create pickled cucumbers and peppers.

9/20: Apples - I will share my favorite ways to enjoy apples year round including dehydrating, canning applesauce, and storing long term.

10/18: Home Charcuterie - Learn how to make pancetta and bacon at home with no special tools or equipment. Alex and I will also demonstrate how to make sausage and sample a variety of home cured meats.

Pricing

We are offering several pricing options, starting at $30 per class. Choose the whole series and save over 10%.

Visit the Wild Goose Creative Preserving Series page to register. Class size is limited, so sign up today to fill your jars and freezer this summer!

Wild Goose Creative

Wild Goose Creative is about a lot of things. It’s about sustainable partnerships and artistic collaborations. It’s about giving artists resources and facilitating their work. It’s about creating a space for people to experience art and engage each other. Mostly, Wild Goose Creative is about building a vibrant community of people who care about art and who want to change the world.

The Wild Goose gallery and class space is located at 2491 Summit Street in Columbus, OH 43202, just north of Ohio State University campus.

Meal Plan February 21, 2011

The formidable Joan Dye Gussow finished the Ohio Ecological Food and Farm Association (OEFFA) conference with a speech that included a personal history of the food movement and rabble rousing call to action. "We are well overdue in this country for a revolution!" she incited. I happen to agree though I am not the revolutionary type. I prefer to work at the ground level, tending my small plot of land, eating food from reliable sources, and making sustainability a priority in my life. Hopefully I can inspire others to make similar small changes that can rock the world though my workshops and writing.

Other words in Gussow's speech, about eating seasonally and what that looks like, spurned me to make changes this weekly Meal Plan. From now on, I will share with you some of the inspiration and ingredients that drive the meal plan.

It isn't just about putting food on the table, after all. Meal planning for local sustainable eating calls for using seasonal ingredients, eating from pantry stores, exciting the palate with new recipes and paying attention to the weather. I will try to share bits and pieces of those thins that influence our meals.

Inspiration and Ingredients:

• President's Day Monday
• Overabundance of pantry tomato sauces
• Fresh sausage made at OEFFA workshop in the fridge
• Snowville whipping cream in the house
• Several aging oranges in the fruit bowl (We buy Florida citrus this time of year, as local as one can get for citrus)
• Moderately cold weather with snow possible Tuesday, rain possible Thursday
• One conference presentation, one cooking class, and one Broadway show at week's end

Meal Plan:

Monday - I'll make hoecakes for breakfast, the preferred meal of George Washington and other early presidents. Thomas Jefferson is reported to be one of the first to grow an embrace the growing of the tomato, a fruit many other gardeners considered toxic. In his honor on President's day, we will have tomato bisque and muffins or biscuits.

Tuesday - Toad in the hole using homemade sausage, cranberry orange sauce

Wednesday - Lentil chili and cornbread for family with a side of chorizo for the charcuterie fans

Thursday - Roast chicken and root vegetables for friends

Friday - Chicken and bean burritos with rice

Saturday - Speaking at Beyond Social 101, spaghetti and tomato sauce before Madagascar Live! (Only 12 hours left to enter my contest for four tickets!)

Sunday - Teaching Family Style Soups at Franklin Park Conservatory, Alex will make something for family dinner hosted here

PS. If you missed my interview with Joan Dye Gussow, you might want to click the link. She reveals a trick to longevity and fascinating information about growing sweet potatoes.

Winter Cooking Classes at Franklin Park Conservatory

Stay fresh in the kitchen this winter - take a class with me at the Franklin Park Conservatory!  Register by calling 614.645.5923 or download a registration form here. Delicious Dough (ages 3-5 and their favorite adult) Kids will make a moldable raw dough and a yeast-risen dough. Class participants will also create a scent-sational home decoration ornament. Thursday, January 20, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Spectacular Spices (ages 3-5) Winter weather calls for tasty spice-rich dishes. We’ll discover where sweet and savory spices come from, grind our own cinnamon and nutmeg for a spice cake, mix spices into a vegetable curry, and create a pomander from oranges and cloves. Thursday, February 10, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Cold Nights, Warm Memories (family) Heat up evening meals with savory soups. In this workshop for all ages, we will cook three tasty soups that can be customized to your family style. Chili with all the toppings, corn chowder, and Italian white bean and greens are on the menu. Sunday, February 27, 2 - 3:30 p.m. $20 Members; $25 Non-members

Greens (ages 3-5) Winter greens are so sweet and tasty that even veggie-averse kids will be tempted to taste the green monster smoothie, kale chips, and pesto we cook up in this vitamin rich class. Thursday, March 10, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Charcuterie/Smoking (adult) Charcuterie is the act of curing meat by salt, smoke, or dehydration. Home cooks will learn how to apply these concepts to their cooking to delicious effect. Participants will enjoy a light meal featuring cured meat and stuffed sausage to take home. Tuesday, March 15, 6:30 - 8 p.m. $30 Members; $35 Non-members

Seeds to Grow and Eat! (family) Seeds, the starting germ of a plant, can be eaten, sown, or sprouted. We will explore all three options in this family workshop. We will cook three snacks from seeds and create an indoor herb garden to take home. Sunday, March 27, 2 - 3:30 p.m. $20 Members; $25 Non-members

Kids Cook in the PreK Zone at Franklin Park

The Franklin Park Conservatory is expanding their Food Education program with the new PreK Zone.  Yours truly will be the teacher! Three to six year olds in the PreK Zone will prepare and eat simple whole foods dishes in my Kids Cook hands-on format.  Classes will highlight the seasonal ingredients uniquely available in the Scott’s Miracle Grow Community Garden Campus.  I am very excited to work with the horticulture staff at the Conservatory to make use of the produce grown there.

The series begins with two Creative Cookies classes Thursday, December 16 from 11 a.m. – 12 p.m. and Tuesday December 21 from 3:30 - 4:30 p.m. in the beautiful and well equipped Education Pavilion. Each class costs $15 for conservatory members and $20 for non-members.

Registration and details about future classes are available online at http://www.fpconservatory.org/programsfoodedu.htm or by calling the Franklin Park registrar at 614.645.5923.

Local Food & Gardening Events February 2010

There is no excuse for being bored in Columbus this February!  I have found hundreds of interesting events and whittled down to this list of select local food and gardening events.  Some are listed on the Hounds in the Kitchen calendar if you prefer the visual approach.  As always, leave a comment if you have an event to add or recommend. Cooking Class: Erin Chittum from M

February 2, 6:30 pm, Hills Market

This two hour class will start in our kitchen, as Chef Chittum creates a three course meal. We'll serve that full meal, along with accompanying wines selected by Constance Begue, in our Wine Department. The class is $45 per person and requires reservations.

Field and Screen Film Series at The Wexner Center

Various dates and times starting Feb 3.

The food industry grows, processes, and distributes what we eat more cheaply and efficiently than at any point in history.  Field & Screen features some of the best recent documentaries to address these issues along with films that illustrate the wonderful pleasures that food offers us.  A discussion with local food stars Jaime Moore, Jeni Britton Bauer, and Amy Bodiker on AgriCulture from 7 - 10 PM February 3 kicks off the series.

Dine Originals Chef Series Class ~ Rigsby's Kitchen

Wednesday, February 3, 2010, 6:30 - 8:30 PM, North Market

Watch demonstrations and eat dishes from Kent Rigsby. Class $50 (any 3 classes for $125)

Slow Wine at the Vine

Wednesday, February 3, 6-9 p.m., Twisted Vine

Joining Slow Food Columbus for Slow Wine at The Twisted Vine in Grandview, where wine will be poured by the glass or by the bottle with a $5 corkage fee.

Kids Cook - Oranges

Thursday, February 4, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with a variety of oranges and create a pomander to take home with Rachel Tayse of Hounds in the Kitchen.

Vegetarian Cooking at Wild Goose Creative

Sun, Feb 7, 7pm – 9pm

Join Columbus Chef Instructor Laura Robertson-Boyd introduces us to the concept of eating vegetarian. Find out what to eat to get the necessary nutrients with plenty of delicious samples. $10

Cooking Class: Keith Adams from Tip Top Kitchen

Feb 9, 6:30 pm, North Market

Tip Top Kitchen's Chef Keith Adams will be present a menu of two Tip Top favorites as well as one of his own dessert specialties during this two hour class. We'll start with a one hour presentation in our kitchen followed by his three course meal with accompanying wines in the Wine Department. The class is $35 per person and requires reservations.

Dine Originals Chef Series Class ~ Alana's Food + Wine

Wednesday, February 10, 2010, 6:30 to 8:30 p.m, North Market

Chef Alana Shock and Pastry Chef Devon Morgan will demonstrate and serve delicious dishes.  Class $50 (any 3 classes for $125)

Kids Cook - Honey

Thursday, February 11, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with honey and create a heart shaped treat to take home with Rachel Tayse of Hounds in the Kitchen.

School of Cooking Class ~ Vegetarian Cooking

Thursday, February 11, 2010, 6:30 to 8:30 p.m.,  North Market

Join Holistic Nutritionist Liz Clapacs for education and tasting of vegetarian cooking techniques.  Class $50 (any 3 classes for $125)

OEFFA's 31st Annual Conference: "Growing with Integrity, Eating with Intention" Saturday, February 13 - Sunday, February 14, 2010, Granville, Ohio

The conference will have a full offering of informative, hands-on, educational workshops; exhibitors; a fun and educational kids’ conference; great homemade meals featuring local, organic foods; Saturday evening entertainment; networking opportunities; and dynamic keynote speakers—Joel Salatin and Chef Ann Cooper.  Rachel's workshop is from 10:30 - 11:25 AM on Saturday the 13th.

Kids Cook - Garlic

Thursday, February 18, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with garlic and plant a garlic chive to take home with Rachel Tayse of Hounds in the Kitchen.

North Market Fiery Foods Festival

Saturday, February 20, activities from 9 a.m.-4 p.m., North Market

Salsa Contest, Hot Sauce Contest, Customer Chili Cook-off,  Hot Pepper and Hot Wing Eating Contests, and more!  Visit the link above for details on how to participate and the whole event schedule.

Knife Skills Class

Sat, February 20, 8:30am – 11:30am, Wild Goose Creative

Chef instructor Laura Robertson-Boyd will lead a beginners knife-skills class at Wild Goose Creative. Skills taught will include chiffonade, mincing, julienne, small dicing, amongst many others. The $50 registration fee includes produce and recipes, and knives and cutting boards will be provided for use in the class. Registration is limited - please email info@wildgoosecreative.com for more information or to register.

Sustainable Clintonville Winter Gardening Close to Home

Monday, February 22, 2010 at Cafe Bela, located at 2593 N. High Street Columbus, OH 43202. Starting at 7pm

Our hosts will share with us what gardening and food production efforts they are making on-site even during the winter months. Also presenting will be local producers and residents practicing some of the many ways we might produce food for ourselves and our neighbors even during the cold winter months here in Columbus.

Demystifying Asian Cooking with Lisa Dillman

February 24 at 6:30 p.m., Hills Market

This class will feature simple dishes from Japanese and Thai cuisine that create a basis for learning more. She’ll also cover wok and stir-fry basics.  The class is $35 per person and requires reservations.

Kids Cook - Black Beans

Thursday, February 25, 11:15 am - 12 pm, Sprout Soup

3 - 6 year olds will create and taste recipes with black beans including a dip and brownies with Rachel Tayse of Hounds in the Kitchen.

"Meet Your Farmers" A Community Supported Agriculture Fair

Thursday, Feb. 25th, 5-7pm., Wexner Center for the Arts

Representatives from several local farms, including Wayward Seed Farm, will be in the café to speak with guests individually about the virtues and possibilities of community supported agriculture (CSA).

Sustainable Worthington Open Meeting

Thursday, February 25, 7-8:30 pm Old Worthington Library (820 High Street) Meeting Room

Please join us to talk about sustainability in Worthington and connect with each other. We will talk about specific areas of interest including community gardens, education, outreach, helping to make Worthington more walkable/bikeable and local foods. All are welcome!

Central Ohio Home & Garden Show

February 27, 2010 - March 07, 2010, Ohio Expo Center

The show is the region's most exciting and interactive home and garden show, featuring more than 400 exhibits and attractions. Adults $8. Children free.

Cooking with Kids: Why, What, and How

Sunday February 28, 1 – 2 pm, Sprout Soup

Rachel from Hounds in the Kitchen will share techniques for making cooking with the whole family more enjoyable.   This workshop for adults only is free!