Kefir Recipe

(Please don't be frightened. This is not a smoothie. It is Kefir grains.)

Dear Foodies,

For breakfast today I had a kefir smoothie. Pretty tasty if you ask me. I wasn't so exited about it until I tasted it. I don't know how the kefir tastes plain, but I know a reliable source who does, and I am going to find out.

Benjamin: What does plain Kefir taste like?

Rebecca: It depends on how long it has been sitting. If you use a 24 hour recipe, it has a very pleasant lemony taste. If you leave it longer, it tastes wretched.

There you have it. An interview with a kefir maker extrordanaire.

Recipe For 24 hour Kefir

Fill a glass quart jar with milk. It can be Cold or Warm.

Throw in kefir grains that look like rubber granules.

Mix with wooden spoon. (Using a metal spoon messes up the kefir. You can use a plastic spoon if you wish.)

Cover with jar lid.

Cover with cloth for 24 hours so it stays dark and warm.

Open.

Stir with wooden spoon.

Pour through strainer.

The liquid is kefir.

The rubbery goo is kefir grains.

Store kefir grains in water in a small jar in the fridge.

Smoothie Recipe

One serving

1 cup kefir

1 banana

5 frozen strawberries

2 ice cube

Mix in blender. Enjoy.

(Any other fruits can be substituted for the ones in this recipe. Follow your own blender instructions as far as when to put in ice etc.)

Where Do I Get Kefir Grains?

If you live in Northern Missouri, you can get them from Pilgrims Acres. Otherwise you can order them online.

Beef; It's What's for Dinner

I like steak.

It's very simple actually. It really tastes quite good, which makes it enjoyable to eat. Not long ago, I would have opted for a hotdog over steak. Ah me, those were the days of my youth. : )

When I cook steak, I usally rub some olive oil into it, sprinkle it with season salt, and maybe some rosemary, then on to the grill it goes. You have to sear it first to keep all of the juices in. Make sure to do both sides. Then cook at a low heat (with grill closed) for about 7 minutes. Flip and repeat.

Then take off and eat.

(For a more well done steak do 10 minutes a side)

Make sure to check out this site. You can find grass fed beef all over the country.

Dear Foodies,

Tomorrow is the day! The Farmers Market in Troy starts at 2:00 sharp, and goes till 6. Make sure to get there early, because I know that some of the produce isn't going to stick around very long...

Benjamin Serven

Foodies in the News

Dear Foodies,

We have One of our fellow Foodies who made the news! Mike Brabo! Could you please come up here to the front sir. Now lets have a round of applause!

Read about it Here and Here.

Update on Troy, MO Market

Dear Foodie's,

UPDATE

The Farmers Market in Troy starts at 2:00 not three. I was there last week at 2 and there was a line of about 15 in front of one of the booths. You better be there early if you expect to get any tomatoes...

Benjamin
AKA Master Foodie ; )

What To Do if You Have Zucchini Coming Out Your Ears

Have no Fear! The Freezer is Here!

Yes, it's true. You too can freeze zucchini.

My family has been freezing zucchini for the last couple of years, with great success. Although it doesn't last very long around our house, it does help to have it all cut up, before you actually need it.

Alright, now here is a recipe idea.

Broiled Zucchini

This is a very easy one to do. I eat it for breakfast, but some of you may think that's a little weird. So... you will just have to try it for lunch or dinner. I think its best with scrambled eggs, and potatoes. But that's just me.....

What You Need

Lots of Zucchini

Olive Oil

Garlic

Season Salt

Dried Basil (I haven't tried fresh basil yet. Somebody try it for me and tell us how it tasted in the comments.)

Directions

Cube Zucchini into bowl. Drizzle Olive oil onto the Zuc's. Sprinkle with basil and season salt to taste. Press garlic directly on to mix to taste. Place on jelly roll pan or equivalent. Broil on the highest rack of your oven. Stir every five minutes or so. It's ready when you think it is.

Don't hurt anyone as you fight to get the most.

Are you a Foodie?

Are you a foodie? Check out wikipedia's definition. Then start following this blog.

Benjamin

The Mystery of Kohlrabi

Dear Foodies,

I've gotten a lot of questions, regarding how to use kohlrabi, from many of you who come to the farmers market in Troy, MO. I found this article, and it really covers a good deal of territory. I'll try to put up some recipes later.

Benjamin

Excerpted from www.care2.com and the Rolling Prairie Cookbook, by Nancy O'Connor.

Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.

Although these green bulbs look like they were dug up from the earth, the round bulb is a swollen stem that grows above ground. Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia. It is still patiently waiting to be discovered in this country.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.

Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.

If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.