Archive for the ‘Food’ Category


December 11, 2012
This article from the Log Cabin Democrat 12/11/12 gives some encouraging news on local food at local restaurants!
Panel to discuss adding local food to menus

The Faulkner County  Cooperative Extension Service will host a panel discussion in January with the goal of connecting local farmers to restaurants and food vendors. The aim of the connection, termed F.R.E.S.H. Foods, Farmers and Restaurants Eating Sustainable Healthy Foods, is to streamline the process of integrating locally raised, processed or grown food into restaurant menus.

“This is a huge movement right now,” said Kami Marsh, cooperative extension agent. “People are wanting that fresh produce when they go to a restaurant. It’s also a good marketing tool. When you’re eating potatoes at a restaurant and there’s a sign up front that says they came from Mr. Smith today, people make that connection. People want to know where their food comes from, and this creates the relationship between farmer, food and customer.”

Marsh said incorporated foods could include fruit, vegetables, meat, cheeses and value added products.  A value added product, she explained, could be blackberry jam processed locally by Maria Bradbury using blackberries grown at Phyllis Strack’s farm on Lower Ridge Road.

A number of restaurants in Conway have used two options already in place to incorporate local goods into menus. Conway Locally Grown, an online market, and the Conway Farmer’s Market, in season May through November, have been resources for restaurants.

Kim Williams, executive director of the Con-way Downtown Partnership, said Oak Street Bistro, Mike’s Place, Michelangelo’s, JJ’s Grill, Cross Creek Sandwich Shop, and ZaZa’s have been local customers.

Cross Creek Sandwich Shop owner Chris Jennings said she uses the farmer’s market in season for her recipes.  “I get whatever I can. I get any fruit, tomatoes, zucchini. It’s wonderful to use fresh and local when you can, and I advertise it when we do so people know it’s from the farmer’s market,” Jennings said. To people who love tomatoes there’s nothing like a home grown tomato. If there’s a home grown tomato on your sandwich, it’s going to taste really good. It’s just delicious.”   Jennings said her customers are excited to see fresh, local produce on the menu.  “You do pay more for it than you do from the store or from food reps, but you know you’re getting good quality,” she said.

John McNamara, general manager of Mike’s Place, said the restaurant gets local products from Conway Locally Grown and the Conway Farmer’s Market.  Free-range chickens and locally grown lettuce have been integrated into specials, he said.  “The customer base isn’t quite yet understanding of the extra cost. Local lettuce costs twice as much, and less than I hope for picked that option because it’s an extra dollar,” he said.

“We’d love to do more but there’s an availability issue. They can’t always supply us with what we’d use.”  The larger scale effort will take some planning, Marsh said.  “For example, if we pair a farmer with a restaurant, we’d need to know what the restaurant wants and the quantity. The farmer may have to change the way he grows to meet the demand, but it should be doable. It will just take planning, and that’s why we want to get these people together to figure this out,” she said.  Benefits are for the customer, the farmer and the restaurant, Marsh said.  Customers eat fresh, restaurants capitalize on the items, and farmers move more of their products.  “It’s another avenue for our farmers to sell. We don’t want farmers throwing produce away. Restaurants are another outlet, and we also want farmers to take their fresh produce to food banks to have it distributed,” she said.

Members of the panel, slated for Jan. 22 at 1 p.m. at the Faulkner County Extension Service office, 110 S. Amity Rd., Suite 200 in Conway, are those from other communities around Arkansas who have already implemented a program like F.R.E.S.H. Foods.

Marsh said the cost effectiveness of incorporating fresh, local goods will be discussed by the panel.

The meeting is not limited to farmers and restaurant representatives, and all are invited to attend.

(Staff writer Courtney Spradlin can be reached by email at   or by phone at 505-1236. To comment on this and other stories in the Log Cabin, log on to  . Send us your news at  )

Salsas and Peppers!

September 14, 2011

I stumbled on some recipes and some info on the hotness scale for peppers in today’s Arkansas Democrat Gazette. I thought I’d save it for posterity!!


Sensational SALSAS

Peppers (heat) + tomatoes (hues) = colorful flavor explosion


The kaleidoscope of tomatoes and peppers now grown offers an almost unlimited color palette for making salsa.
And on the flavor side, the huge range of heirloom and standard tomatoes lets you go from expected and subtle to sweeter, with all kinds of tart or acidic or fruity notes to be found. Peppers range from all fruit and no heat in simple bell peppers to the incendiary habanero, which enflames a salsa called Dog’s Nose — so named, some say, because yours will be wet, too, after a single tiny bite.
(There’s an even hotter pepper, the Bhut Jolokia, which is also known as a “ghost” because that sounds so much better than “this might kill you if you eat it.” Use it at your own risk.)
The four recipes provided here illustrate a variety of styles of uncooked salsas: simple Pico de Gallo; sweet fruitiness in Spicy Peach Salsa; unexpected peppery flavors from arugula and mustard greens in Pretty ’n’ Peppery Salsa; and a daring level of fire in the Dog’s Nose Salsa, which is also known by the Mayan words for dog’s nose, Xni Pec (SHNEE-pec).
Use the recipes as is, or do a little experimenting by swapping out tomatoes, peppers or other ingredients to achieve different looks or flavors. And if you’re feeling really creative, use our brief list of suggestions for making salsa from the ground up.

When developing a salsa recipe, try to achieve balance among these elements:
Color: The huge variety of heirloom tomatoes and peppers now grown provide a nearly unlimited palette.
Heat: Check the table to see where chiles rank on the Scoville scale, which measures heat. You can also add heat with hot sauces or ground spices. For chile flavor without much heat, use ground spice mixes.
Sweetness: Sweet flavors can moderate hot ingredients. Sweetness can come from expected sources, such as fruit, but also unexpected sources such as balsamic or other sweet vinegars, or even from the “fruity” flavors of the peppers themselves.
Acidity: In addition to its role in balancing the other elements, acidity — from vinegar, many fruit juices, slices of whole citrus fruits and other sources — can amplify the other ingredients’ flavors.
Aromatics: These will often be contributed by herbs, with cilantro a prime example. You can also use cumin, rosemary or another favorite herb, or an exotic element such as coffee.
Texture: Complementary or contrasting textures can add interest to a salsa. Corn, apples, pears and nuts are some examples of crunchy ingredients that can enhance smooth-textured salsas.

The heat of various chiles is measured in units on the Scoville scale, developed in 1912 by pharmacologist Wilbur L. Scoville. Here are estimates of how some common chiles measure up (ranges will vary based on growing regions and seasonal factors):

    • 500,000-1,000,000+: Bhut Jolokia (ghost)
    • 100,000 to 500,000: habanero, Scotch bonnet, African birdseye
    • 50,000 to 100,000: Thai, chiltepin
    • 30,000 to 50,000: aji Amarillo, piquin, cayenne
    • 15,000 to 30,000: de arbol
    • 5,000 to 15,000: hot wax, serrano
    • 2,500 to 5,000: jalapeno, mirasol, chipotle
    • 1,000 to 2,500: ancho, pasilla, Espanola, Anaheim, poblano
    • 100 to 500: Mexi-bell, cherry, canned green chiles, Hungarian hot paprika
    • 0 units: bell peppers, pimiento, sweet banana, U.S. paprika

Pretty ’n’ Peppery Salsa
1 yellow tomato, seeded and diced 1 red tomato, seeded and diced 1 green tomato, seeded and diced 1/4 cup finely sliced mustard greens 1/4 cup baby arugula 2 tablespoons apple cider vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt or to taste 1/4 teaspoon ground black pepper
Thoroughly combine all ingredients in a medium bowl. Makes about 1 3/4 cups.
Recipe adapted from The Great Salsa Book by Mark Miller

Spicy Peach Salsa
11/2 cups peaches cut into small cubes 1/4 medium red onion, cut into small cubes 1/4 yellow, red or orange bell pepper, cut into small cubes 1 jalapeno or other similarsize hot chile, cored, seeded and minced 1 tablespoon minced fresh cilantro or flat-leaf parsley 2 tablespoons fresh lime juice or rice vinegar 1/2 teaspoon ground cumin or chili powder, optional Salt and ground black pepper, to taste
Combine all ingredients in a medium bowl. Let stand for 10 to 15 minutes to allow the flavors to blend. Makes 4 to 5 servings.
Recipe adapted from Fine Cooking Fresh

Pico de Gallo
1/4 cup coarsely chopped white onion 1/4 cup coarsely chopped fresh cilantro 3 fresh serrano OR 2 jalapeno chiles, cored, seeded and coarsely chopped 11/2 ripe medium tomatoes, finely chopped Salt and ground black pepper
Put onion, cilantro and chiles in a food processor; pulse until very finely chopped. Transfer mixture to a bowl and stir in tomatoes. Season with salt and pepper to taste and serve. Makes about 1 1/2 cups.
Recipe adapted from Fine Cooking Fresh

Dog’s Nose Salsa
1 to 4 habanero or Scotch bonnet chiles, stemmed and finely chopped (see note) 2 medium red tomatoes, cut into1/4-inch cubes, with juices 1 medium red onion, finely chopped 1/4 cup chopped fresh cilantro 3 tablespoons fresh lime juice or more to taste 1 tablespoon fresh grapefruit juice 1 teaspoon salt, or to taste
Combine all ingredients in a medium bowl. Taste, adding more lime juice if needed. Makes about 2 1/2 cups. Note: These peppers make a very hot salsa. For a milder salsa, substitute jalapeno or serrano peppers.
Recipe adapted from Bold & Healthy Flavors by Steven Raichlen