Monthly Archives: April 2009

Random Kitchen Updates

Milk: I got the word from Nancy at Strafford Organic Creamery that they are running low on milk and won’t have much more to give us. I’ve been supplementing with milk from Hood when needed and will work on finding another bulk resource that is hormone/antibiotic free if organic is unavailable.

From the Garden: Heidi and her garden crew brought in the most wonderful carrots that overwintered in the ground. We’ve been using them the past two days and they are sweet, crisp and beautiful. We are still using Sterling’s beets and parsnips too and I have a yummy veggie slaw in the works to take advantage of all the sweet flavors and textures.

From the Meathouse: Well folks, we are down to our last 5# of Sterling beef and about 50# of Sterling ground pork.  With only two weeks to go, there isn’t time to order more local meats from Brault’s, so we’ll be substituting with conventional meat the last week or so. That said, I’m looking forward to getting more local ham, bacon, beef, pork from Brault’s and we are talking to a few others who are interested in raising pork and turkeys for us too. Stay tuned!

In the Dining Hall: A crew of 6 enthusiastic students worked wonders in the kitchen and in the dining hall last Thursday for All College Work Day. Windows were cleaned, paint brushes were wielded and the Kitchen Board has been updated with more info on our local producers. Thank you!

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The Future of Food

Can you stand another article from me?

This article, another from culinate.com, is one that that will hopefully get you thinking and researching on your own. Again, let me know your thoughts.

The Future of Food-Can Slow Food move beyond its elitist image?

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Rethinking Our Food Priorities-An article

Local food, schmo-kel food.

Or is it?

Here’s a link to a nicely written article from Culinate.com that speaks to the heart of the matter during these tough economic times. Give it a read and let me know your thoughts.

Article: Rethinking Our Food Priorities by Charlotte Freeman

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Menu: 4/27-5/3

Monday:

D- Pasta with meat or marinara sauce, lemon cake

Tuesday:

B- Pancakes and Sausage

L- MINI PIZZAS!! Chopped Salad with Turkey, Hard Boiled Eggs, Veggies, Green Beans, and Gorgonzola Cheese

D- Sweet n Sour Meat Balls, Sweet n Sour Tempeh, Rice, Broccoli, Banana Cake

Wednesday:

B- Fried Eggs

L- Vegetable Soup, Burritos (Bean, Sweet Potato and Cheese, or Beef/Pork) Cilantro Slaw

D- Mac n Cheese, Peas, Green Salad, Apple Crisp

Thursday:

B- Scrambled Eggs

L- Carrot Ginger Soup, Philly Cheese steaks, Seitan Mushroom and Cheese Sandwiches, Health Slaw

D- Chicken Pot Pie, Veggie Pot Pie, Green Beans, Salad, Ice Cream Bars

Friday:

B- Pancakes

L- White Bean Kale Soup, Cold Cuts and Hummus, Potato Salad

D- Pizza, Ceasar Salad

Saturday:

B- Bagels, etc

L- Leftovers

D- TBA

Sunday:

B- Exotic Eggs Benedict, Fabulous Eggs Florentine, and much more!

D- TBA

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Spring!

Yes, I know it’s been around for awhile now, but the snow has only recently melted from the shadows of the buildings and the grass has been green for almost two weeks. A couple of nights ago, while wandering around my backyard, I heard peepers for the first time and listened to the mating songs of the woodcocks that are fond of the wetland by the road. To me, this has become a sure sign of spring, heralding the warmer months ahead.

Another sign of spring are the lovely salad greens that our local farmers are harvesting from their greenhouses. At Sterling College, we’ve enjoyed both Pete’s Greens and the one-man operation, Bub’s Best. This morning, Robert Linck or “Bub” dropped off 12 pounds of delicious greens and red radishes for tomorrow’s Counselors Tour. We are dressing them with a maple balsamic vinaigrette (Sterling’s maple syrup of course!) as well as crispy apples from Champlain Orchards.

In other signs of spring, although we continue to enjoy the beets from the fall, we are also eating the spring-dug parsnips which will soon be joined by sweet carrots that overwintered in the ground.  Next time you see Heidi and her garden crew, make sure to thank them for all the hard work. It’s cold, muddy and wet from start to finish and without their dedication, the crew in the kitchen couldn’t bring you all this Sterling-grown goodness.

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Who likes Wacky Cake?

A favorite cake at Sterling College is Wacky Cake. A well known recipe that was most popular during World War II, it is moist, easy and quick to make and comes out perfect every time. Surprisingly, the cake is also vegan.  Below is our scaled down recipe for Chocolate Wacky Cake. To keep it vegan, make a glaze with juice and powdered sugar or frosting using margarine. Use a pan you can serve out of, as this cake doesn’t pop out of a pan as nicely as other recipes with eggs.

Enjoy!

Chocolate Wacky Cake, Sterling Style

  • 1 cup unbleached all-purpose flour (we use King Arthur)
  • 1/2 cup whole wheat flour (we use Butterworks)
  • 1 cup sugar (try substituting with evaporated cane sugar)
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 teaspoon cider vinegar
  • 5 tablespoons canola oil
  • 1 cup cold water

In a large mixing bowl, mix flours, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

While still warm, pour a glaze on top and let cool. Alternatively, make up a buttercream (dairy or non-dairy) and frost after the cake is completely cooled.

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Seafood Watch Guides

Monterey Bay Aquarium in Monterey, California is a world class aquarium guided by ocean conservation. They have spearheaded countless programs and conservation efforts in an effort to protect the oceans and the environment worldwide.

Their Seafood Watch Program is a useful and wonderful tool to help guide our choices at restaurants and in the grocery stores. Here in the Sterling Kitchen, I use these guides to help me make thoughtful decisions on the rare occasions that I put seafood on the menu. Some of you may or may not have noticed, but tuna has been removed from our menu altogether.

Although we live in landlocked Vermont, our choices here have an impact on the oceans and the oceans have an impact on the world. Visit the link below and download their Northeast Regional guide to seafood and wield your power to make big changes through small actions.

Seafood Watch Guide for the Northeast

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