Sunday, August 21, 2011

TUF Grill Worship

there has been much hubbub around the Totally Urban Farm as the lazy summer transitions into school time again.  a big part of the TUFsperiment is learning to consume compassionately on the budget and time schedule of a 'normal' sort of person, whatever that means, so here we go!  back to 'normal!' (i certainly use that term loosely.)

i am excited to start a new gig teaching science at a nearby middle school.  the people i've met and the vibe of the school already tell me that this is exactly what i'm supposed to be doing--i am sure that this new career beginning will support and enhance the TUFness i am trying to develop.

TUF cookery has seen the oven off for months now. (with one exception: one saturday recently had a balmy high temperature of less than 100 degrees, so that evening i went crazy and baked carrot cupcakes, as described at the end of this previous blither.) anyway, this means that the grill is seeing more and more action, and we are getting wilder with our grillsperiments.  it helps to have a partner-in-food who has a preternatural sense of grillism.

i had a fantasy of flat slices of broccoli delicately grilled alongside sweet al-dente carrots. dan made a fantastic attempt, but broccoli anatomy makes flat slices a bit difficult.  however, he did manage to make a delightfully colorful grill surface cover!  it got even better when he slapped on the tasty (wild, line-caught=eco friendly) trout.

the broccoli and carrots went on first for about 25 minutes (covered), and then got shoved over to make room for the trout, which took about 5 minutes a side--skin side up first, of course!  the vegetables could have stayed on a tiny bit longer, but were absolutely delicious as-was.  in fact, the flavor and texture of grilled broccoli represents everything i like about broccoli tempura, but without the guilt-inducing fried-ness and occasionally undercooked intra-broccoli batter!  and cooked carrots are dear in any form, if you ask me.  the trout itself was spectacular.  and those are amy's kitchen organic shells n' cheez.

i've discussed grilled pork before, which, with good (free-range! local!) pork and a light seasoning touch, is one of the best things a carnivore can put in his or her mouth.  i've also discussed grilled purple cabbage and fingerling potatoes.  this time we tried quarters of green cabbage, sprinkled with salt and tarragon, gently doused with apple cider vinegar and olive oil and wrapped up in a foil package.  we also grilled the potatoes in a foil-covered round pan this time, studded with whole garlic cloves and graced with olive oil.
the grill-master also soaked the potatoes for about 30 minutes before grilling, which resulted in a deliciously tender potato texture.  the cabbage went on first, for about 40 minutes, then the potatoes, then the pork.  total prep/cook time? 1.5 hours, including preheating the grill.  total deliciousness? TOTAL.

finally, i am proud to say that the TUFlock has been ramping up egg production of late, even in this relentless heat.  after a slightly extended period of settling in, sammo has begun laying beautiful light green easter eggs, as is typical of her araucana breed.  bolo started laying a week after their arrival on the Totally Urban Farm, and amused us by laying disproportionately diminutive eggs to her rather substantial size.  they are darker brown than the silkie eggs, so we begin to have a lovely variety of shell colors!
twitter and tumblr, the littles, are starting to look like true chickens.  they have quite a bit more to grow, and should be laying by december.  and pearl and ninja remain faithfully adorable and eggtastic.

that's the latest from the TUF...fall gardening is still on our radar, eggs are about to be plentiful enough to give away, and many more adventures await.  thank you for reading, Gentle Reader, and stay tuned! 

1 comment:

  1. This summer I have gotten into a whole new thing with a smoothie making blender that takes all of those carrots, broccolis, an other vegetables and vaporizing them into juice. No waste, everything goes right into the blender. The blender, by the way, is a 3 hp machine. It is a monster and not your mothers blender. The eggs look great. You guys look to be the picture of happy urban farmers. Keep up the good work!