Mexico: Crop Freeze, Price Increases and Unemployment

Word from produce powerhouse FreshPoint about the recent freeze in northwestern Mexico at the beginning of February when temperatures dipped into the mid-20's  for up to 6 hours:

MEXICO FREEZE: CULIACAN UPDATE:  On Wednesday February 9th 2011, Quality Assurance traveled to Culiacan Sinaloa Mexico to visit and view the impact the recent freezing temperatures had in the growing region and surrounding areas. Initial assessments after the freeze had outlined an event not seen in the region since 1957.

Produce endured low temperatures on February 3rd and 4th for a period 1 ½ to 6 hours in length at anywhere from 22 to 28 degrees Fahrenheit. Temperatures were cold enough to impact all open field (85 to 99% loss), shade house (60 to 80% loss), and green house (10 to 30% loss) grown product in Mexico.

The mass of cold air cut a swath from Mexicali to the Nogales Border down into Mazatlan and portions of Baja California San Quintin.

At the time of the freeze production in the area was in full swing from Hermosillo in the North and down through La Cruz Sinaloa along the highway 15 Corridor of Mexico. About 80% of Mexico’s production has been affected. It has been reported that in Sinaloa alone, 714,000 hectares (1.7 million acres) were affected by the freezing temperatures. An Area covering approximately the size of the States of Delaware and Rhode Island combined.

In addition to the loss of vegetables, tomato, and corn crops; 200,000 to 300,000 farm workers have also been affected by the frost. The mass migration south of unemployed agricultural laborers will begin between mid to late February as production slows in the region. Mexico’s President Felipe Calderon also visited Culiacan on February 11th, assessing the damage and pledging support in the form of seed vouchers and emergency aid.

Other highlights of the report include bad news for tomatoes (Roma quality to vary, open field tomato plantings a total loss, grape tomatoes extensive damange); cucumbers, eggplant, bell peppers (all total losses); squash (small plantings survived).  There are limited crops that were harvested after the freeze, but quality will be poor.  Time estimates for plant recovery ranges from 4-6 weeks (tomatoes), to 45-60 days (squash), 6-8 weeks (bell peppers), 4-5 weeks (cucumbers) and gone for the season (eggplant).

Plan menus accordingly.

Who Said Food Porn Is Dead?

Don't think so.  Just take a look at the 2011 North Texas Food Bank/Kent Rathbun/Central Market calendar.  13 months of pictures and recipes that will leave you wet drooling.  With photos by Pat Haverfield, Central Market underwriting and Kent's impeccable, 5-star sense of style, it's absolutely orgasmic delicious that 100% of the proceeds go to help feed the hungry.   Each month features an Elements by Kent Rathbun ingredient, and there is an accompanying coupon for purchasing same ingredient during the month.  So in a way, you get paid back for good food porn behavior.   Available November 16th at the Dallas and Plano Central Markets as well as http://www.ntfb.org/ , $19.95.

I need a cigarette and a glass of wine now, please.

Bing Me Again, And Again, And Again

A few months ago I was invited, as a "member of the Dallas blogging community" (giggle), to a dinner at a nice area restaurant for a discussion of how Bing.com could enhance my readers' experience when they visit this crazy little creative writing project.   I thanked the Bing Community Manager for the invitation, but having a conflict with an event that evening I had to decline, while perhaps also mentioning that, ahem, Sevy's Grill would make a fine location for any future tutorials they might be giving.   Jeez.

Whether it's Ads by Google, or Bling with Bing, I've always felt a little weird about partnering, like the more independence I keep, the less likely I am to get myself in trouble.   Yet here I go.  In hopes of getting a sparkling t-shirt sent to me like the ones I saw this week at the Fancy Food Show, I am going to say here and now, I confess to having visited the Bing booth no less than five times over two days. 

Not that Bing, Bing the cherry-flavored-sparkling-energy-drink.  So enthusiastic over their delicious, 40 calorie-per-12 oz. serving refreshing beverage, I shared it with the friends from Dallas who were also up in New York City visiting the show.  The marketing girls of Bing were not serving their product with vodka, but hey now, that's a great idea! 

So now, little ol' "accept no advertising" me is willing to wear their product name across her chest - which, I'm just saying, can be quite a statement.   And it looks like others enjoyed their bing cherry flavored effervescent refreshment at the show, it can make all the difference in getting this product into an HEB, or Safeway, or Albertson's here in Dallas.  Please.

They will also ship up to 48 cans anywhere in the continental US (where Fedex Ground Service delivers) for a flat $2.

UPDATE:  Just heard back from Petey and his Bing Team at Inspiration Beverage Co. in Lakewood Colorado:  "Right now, the Central Market - Dallas location is our only distribution point for BING."  I'm going to check it out and report back.

UPDATED UPDATE:  So far two Central Markets (Dallas and Plano) and no sign of Bing.  I am going to order some, because lately we've entertained ourselves with cocktail concoctions we could create using Bing as a mixer.  Now we have to try them out.  Bing-A-Ling, anyone?  How about a Bing Me Manhattan?

May Is Mascarpone Month

Paula Lambert is one of my favorite Dallas food people, while she's been friends to the likes of Julia Child and Alice Waters, her passion remains the Dallas food scene and she spends many hours giving back to our community.   I'll admit, she's been a long time friend, I remember having dinner at her dining room table when I was 28 years old.  I'm not sure of her exact age then, but I think she was only like 28-and-a-half at the time.

And then there's her cheeses, which are superb enough on their own merits for anyone to want to love this genteel, gracious, Fort Worth native.  One of my favorite sold at her Mozzarella Company (down on Elm in Deep Ellum - store hours Monday-Friday 9am-5pm, Saturday 9am-3pm) is their Pecan Praline Mascarpone Torta.  I've stopped counting the number of parties I've attended and brought a plate of this cheese encircled by gingersnaps.   It's a sell out every time.

So when I opened our monthly statement from Paula Lambert's company and read her May newsletter (available via email, IJS), it was a reminder to stop by and purchase some more when I'm down at the Farmers Market on Wednesday.   And when I finish writing this, I plan to "Like" The Mozzarella Company on their facebook fan page.   According to Paula,

Mascarpone is not actually a cheese.  It is a clotted cream.  In Italy, Mascarpone and other fresh cheeses such as ricotta are known as laticini (little milk products) rather than cheeses.  Mascarpone is very rich.  It is classified as a triple creme meaning that its butterfat is higher than 72%.  It has a creamy, thick and velvety texture.  It has the taste of cooked cream with a very, very faint hint of tartness.

We make our Mascarpone by heating cream in a bain marie.  Once the temperature of the cream is about 200 [degrees] F we add an acid that causes the cream to curdle.  After a few moments, we carefully and delicately ladle the curds into a cloth to drain overnight in a very cool place.  The next morning we have Mascarpone.  In Italy Mascarpone is typically used in desserts such as Tiramisu.  It can also be sweetened with sugar or honey to serve with other desserts or added to savory sauces.  Alone it can be melted on pasta for the ultimate cream sauce.  And it is great on scones.

But besides the news of Mascarpone Month, there's all kinds of things going on with the Mozzarella Company this week.  Tomorrow night at 8 pm (and again at 11 pm) you can watch Chefs vs. City, All Star Dallas, where the teams compete at Mozzarella headquarters.   Then Thursday, Paula is the featured producer talking to kids about food down at Dallas Farmers Market for the Days of Taste program sponsored by the D/FW Chapter of the American Institute of Wine and Food.   Cheese is one of those things kids know generally from the hard white stuff on their frozen pizza or the melted goo mixed in their EasyMac.   Who would think that cheese can be sweet, and like a dessert?  I hope they get to taste a little of my personal favorite.

And Saturday, the 15th, the Mozzarella Company is participating in the Fort Worth Herb Festival from 9 am to 3 pm at the Botanical Gardens.  Darn, they are not having an Herb Salad Dressing Contest - because I have a "runner up" recipe if they were.

Delights From Michigan

It's become so easy to ship food to relatives in other states, in prior years we've been the sender and recipient of The Mozzarella Company, Lou Malnati's Pizza,  Hot Damn Tamales, and Steve Connolly Seafood.  This year we received something new from our Michigan brethren, and from the time we opened the plain  box exterior, this gift was a delight.

Jim and I grew up in Michigan, but in the Green/White part of the state, not the Maize/Blue part, so Zingerman's Deli was new to us.  Within this box, 100% covered with art, were four crusty loaves of flavored breads.  They came wrapped in similarly artistic paper bags that included instructions for heating or freezing for later consumption.  Also included were enough large plastic bags and twistees to double bag each loaf should they not be able to be consumed immediately. 

Our box arrived on the eve of Christmas Eve so we enjoyed a loaf of Cranberry Pecan Bread and half a  Roadhouse Loaf on Christmas morning, baked to the instructions on the bag they were outstanding. We froze the other half of the Roadhouse as well as the Chocolate Sourdough and 8 Grain to enjoy on New Years morning.

I see from their website that they have many more delicious products that can be shipped, including their Peppered Bacon Farm Bread and items especially for the New Year.  I can see ordering this as a gift again in the future, maybe even to gift to ourselves!

Hubby Says "Yum", I Say "Can I Blog That?"

I've mentioned before that Sevy has developed products with Canyon Specialty Foods, their Star Chefs line as well as their Dean Fearing's line are sold at HEB/Central Market stores throughout Texas.   Last week an out-of-town group came into the restaurant, they wanted to see these sauces, dressings and dips used in actual dishes to get an idea of their ease of usage and quality.   And hubby came home saying that one dressing in particular was absolutely delicious, and a creative twist on old favorites - I'd call it Dallas Food for sure.  The Dean Fearing's BBQ Thousand Island Dressing bottle has only lasted in our fridge this long (1 week) because we've been traveling, it is truly tasty.

Now you may have grown up learning how to make homemade Thousand Island Dressing with Miracle Whip (ok, so maybe in Texas they use mayonnaise), catsup and sweet pickle relish.  "So", you think, "how much harder could it be to make my own and switch barbecue sauce for catsup?"  Well all I can say is good luck.  Because the delicacy of the flavors is incredibly complex, this is not made with just these three ingredients, it also includes capers, tamarind, lime juice, molasses, anchovy and ginger puree. 

And yum, lots of yum. 

It's Twins!

Announcing two new products in the Star Chef collection by hubby "Sevy" Severson and Canyon Specialty Foods of Dallas.

Great with steaks, pastas, on sandwiches or as a crostini topping is his Caramelized Onions. With a touch of brown sugar and balsamic vinegar, it's delicious, low fat, vegan and gluten free.

And to compliment seafood, poultry or a cheese tray, an Agrodolce Relish. Incorporating sweet and tart flavors for this traditional Sicilian "salsa", the main ingredients are tomatoes, golden raisins, capers and pinenuts.

Like the other Star Chef products, these are now available at Canyon Food's headquarters in Northeast Dallas, at area HEB stores and at Central Market.

Sevy is so pleased with how these products are being received. Last week he received an email from Mary Jolly of No Name Cookers, in Grangerland, Texas:

On Saturday, Sept. 5, 2009, my husband, my best friend and I did a small bar-b-que cookoff in our small town, about 15 pits, and used your sweet ancho chile relish as a garnish on one of our entry's and that day we won 1st place on that entry. Again, on Saturday Sept. 12, 2009, my family (husband, son's best friend, and other friends) were in another bar-b-que cook-off, and once again we used your product on the same receipt and once again we won 1st place, the only difference this time there were 88 pits (which means teams). I just thought that you would like to hear that you will always be a part of that receipt, and others, thank you.

Mary Jolly, ya'll must make some great barbecue, glad we could help.

And Yet Another Reason To Visit Canton

It's First Monday weekend this weekend, and while normally I would NOT recommend this particular month (unless you like to sweat - alot, no, alot alot), the temperatures seem very nice this year (you can usually find the temperatures to be about 5-10 degrees below Dallas temps).

If you happen to go, in my mailbox today was the following special offer from Company's Coming:

Buy $40 at Canton September 3, 4, 5, 6 and get the new Canton Frequent Buyer
Card. Also, if you mention the code word TEXAS CONVICT to Milton & Diane you receive 1 free soup of your choice with a $40 purchase.

I have no idea what the heck the code word references to. I do know that I've made several of the mixes for pies (sold under the name "Easy As Pie") and they are inventive recipes that can be made with (in most cases) only a frozen pie shell, butter and egg. Saved my butt with 15 family members to feed for a week, IJS. They are also running an online special, 20% off any order of $75 or more. Oh, and they Tweet.

"We're Not Worthy!"

Said the perfectly ripe beefsteak tomato to the juicy sweet peach. They were referring to the Curds 'n Cream "cottage" cheese made by Dallas' own Mozzarella Company. I had picked up the tomato and the peach at McCall's stand in Blanco two days ago, and wanted to make a salad when Sevy told me about this culinary delight!

So today I ran down to their Deep Ellum factory (open to the public) and picked up a small container for $4.98. Once home I made this salad based on a childhood full of cottage cheese salads, which was enough for two to share, well except I was the only one home.

PEACH, TOMATO AND COTTAGE CHEESE SALAD
Large dice beefsteak or heirloom tomato
Large dice (peeled) peach
1 c. Curds 'n Cream cheese
Chopped fresh chives
Salad grind pepper (to taste)
Salt (to taste)

According to Mozzarella Company owner Paula Lambert, this cheese is not made like a traditional cottage cheese, indeed it's mozzarella influence shows in it's mild flavor. The milk used to make this cheese is also the same milk she uses for mozzarella, from farms in the Stephenville/Cleburne area. I usually prefer a cottage cheese with drier curds - but this cheese's cream mixture was absolutely wonderful.

Originally created for Kent Rathbun's Blue Plate Kitchen, he had a 90 day "exclusive", but now also uses it at his Jasper's Restaurant. It is also available for sale at Central Market, put it on your shopping list today!

281 Reasons To Drive To San Antonio

What do you get when you put two 15 year old girls, a laptop, headphones and three seasons of CSI Miami on DVD in the back seat of a car for a 5 hour drive? Silence. But to be fair to Sister, only the day before we'd driven 9 hours from Columbia, Missouri to Dallas, so she was a little road weary. Not me, I couldn't wait to get on the road, because I love the drive south - no, no, no, not the drive on I-35, the drive on Highway 281. Most people believe that because you stop in several small Texas towns along the way that it is longer trip - every time I've gone this way (non-stop) it's taken 5 hours flat, which is about the same as the interstate, just delete the semis and the crazy drivers.

And the towns are the point of this ride. They have some great treasures, from antiques to food to historical significance, even the smallest communities have something of interest to look at as you pass by. For those not in a rush, spend an entire day stopping along the way - it's really a hidden Texas jewel of a road trip.

From Dallas you head south on Highway 67, passing the ugly monolithic Midlothian cement plants, dusty and dry structures plopped in the land of flat. But beyond, the scenery becomes more beautiful beginning with the semi-arid plateaus that emerge from the rolling prairies in Glen Rose. Turning south to catch 281 in Hico the landscape becomes more agricultural, hay was being harvested, cattle, horses and goats are plentiful. The hills become taller as you approach the "lake region" around Marble Falls, a beautiful town on the west end of Lake Travis. Between the lake and San Antonio is the Pedernales, and their hilly beauty is accentuated with the rivers Comal and Guadaloupe winding within.

And food? This route could be an orgy for Texas gourmands: BBQ, jerky, bakeries, cheese makers, a chocolateria, fruit stands. And for those willing to go off-roading a bit, shooting off to the east and west of 281 are the Texas wineries in Llano, Wimberly and other small towns. Also olive farms are in abundance in the region as discovered recently when researching where to buy one for my backyard.

Yikes - I need to set this up as a food tour for others looking for an agri-licious experience!

Maybe you too collect aged items related to food, well US281 has the density of antique stores to keep even a quick shopper busy for a week. And some years there are nesting bald eagles over towards Llano that can be fun for those who love bird watching. Looking for a higher activity level? There's tubing or canoeing - you can rent equipment on the Brazos river in Glen Rose or choose between the Colorado, Comal or Guadaloupe rivers in south Texas.

Ultimately you come to San Antonio, and we took advantage of the summer's special rate at Hotel Contessa, $129 (weeknight rate, as advertised in this months DMagazine) for a suite in a beautiful hotel located along the river. Our room overlooked the "marriage island", one of several small islands with over 150 years of history. Additional costs at the hotel include $30 per night valet (pretty standard to pay for parking in downtown SA), and $10 per night for Internet connection (or you can use their business center computers for free). But hey, they stock Aveda products in the bathroom, the rooftop pool is amazing (especially at night), and their bar knows what a "healthy" pour is.

During the days we went to Seaworld (very hot) and Schlitterbahn (hot, but who cares if you stay in the lazy river all day?). Seaworld was having an internet rate special as well, adult tickets were lowered to the kids ticket price. I thought the $2 we saved online for Schlitterbahn was good, until I realized that we could have saved another $10 per pass by purchasing them at the HEB down on the corner in New Braunfels (or any located in the Austin/San Antonio region - just not Dallas, we don't have HEB in Dallas).

At night, all the riverwalk restaurants were just a block away, our customary first evening meal at Casa Rio did not disappoint. You can even combine the river boat tour with an evening of dinner, they have several "dinner boats" that feed you while you learn about the city's history.

On the road trip back north, we stopped at a fruit stand between Marble Falls and Blanco, I'd noticed the large peach orchard next to it and had made a mental note to return. McCall Creek Farms - this place, out of all the others is the one I would return to again and again. Peaches, tomatoes, melons, peppers, okra, home canned and home baked items, homemade vanilla ice cream made with chopped peaches folded within. Total spent $71, but we left with a car full of eats.

Now here's my really helpful hint, Hamilton has a state trooper's headquarters, and they take the 70 mph speed limit on that stretch of road very seriously. They'll be warning you too if you're going too fast.

Just Why Is A Veggie Roll Not Sushi?

As a non-seafood eater I love sushi - well, I love vegetable rolls to be more specific. And I've been told that technically it's not sushi, although I've never read that anywhere in print. Hibashi, a newish restaurant across from the Galleria has one of my favorites, the Vege Tempura Roll ($6), still warm and crispy in the center. So one evening last week, with no kids (school stuff), no husband (working), I ran in for a quick bite.

It was early, and the place is huge, no, it's HUGE. I chose to sit at the bar proper, I hate telling sushi chefs I don't eat seafood (can't take that "picky eater" look). My bartendress was baby doll cute, with high little pigtails and electric pink eye shadow, she taught me a trick using water, matches and a glass on a plate, earning herself an extra $5 tip (obviously she excels in her career).

But I digress. I explained to the 2009 flower child my dilemma of non-seafood sushi passion, she slapped down a newly printed 1/3 page menu, a list of their new vegetarian roll choices. The Vege Delight Roll is the premium choice at $7, with cucumber, avocado, ground [kampyo?] shavings, bean curd, scallion with creamy sauce. There's also the Wakeme Roll which contains their marinated seaweed salad wrapped in rice ($4), the Kampyo Roll, the Dakkwon Roll (dikon radish), the Cucumber Roll, the Avocado Roll and the Asparagus Roll, all at $4.

For the meat eater, their Beef Tataki appetizer is pretty good (tho' I miss Chris Ward's at Citizen), and their Hibachi show is pretty affordable if you check out their website for coupons. Just thought I'd share.

Holy Macaroni - Have Restaurant Food At Home

Picking up a few things at the corner Tom Thumb, and came across a display of the new line of mixes from Dallas' home grown Romano's Macaroni Grill. According to the box, the name has been licensed for use by General Mills by "Brinker International Payroll Company, LP.", which I think is the general partner of Brinker International.

$5.79 per box for 5 one-cup servings (you have to supply the 1 lb. of chicken it calls for), and the following flavors: Chicken Alfredo with Linguine, Chicken Marsala with Linguine, Garlic & Herb Chicken Penne, Creamy Basil Parmesan Chicken & Pasta. I purchased the Alfredo (pictured), and it says you can substitute shrimp - and add broccoli for a twist.

On the side of the box is "Romano's Macaroni Grill is a casual Italian-style restaurant with locations throughout the United States. Each Macaroni Grill celebrates the rich tradition of Italian families, where the kitchen is the heart of the home and everyone shares good times and great tasting food." Great, after dinner do you think they'll send someone to clean the pans and plates?

And in my mail today, an invitation to a Homemade Gourmet party next week, which from the website is also a mix-master of dinner concoctions. I smell a cook-off in the Severson kitchen next week - I'll let you know who wins.

It Only Cost Me $258.52

Sevy had a cooking demonstration last Saturday way out at the Southlake Central Market, so I decided to drive out and give him a little spousal support (no that is not me in the picture with him). So while he served up his Sweet Ancho Chile Relish in wraps and with salmon, I spent a little time shopping for groceries, $258.52 worth of time. But I got some really neat treats, and a few bottles of nice wine.

Dallas area Central Markets are installing small demonstration areas where the kitchen tools and supplies are located (the sharp curve where the fruit section meets seafood and meats in most stores). Coming up soon for the change, the one in North Dallas at Lover's Lane and Greenville.

This Is No Joke

Some serious deals for those dining at chains, including the following:

Denny's - April 8: Bring in a friend for breakfast, your friend gets a free Slamwich (bacon, ham and cheese on potato bread).

Wendy's/Arby's - Online through April 3rd: An on-line reverse auction lets bidders attempt to "win" an array of prizes, from flat-screen televisions and Xbox game consoles. The winner gets to purchase the item for 99 cents.

And to battle Subway's $5 foot-long sub deal, Quizno's is countering with it's Tasty Torpedo at $4. A comparison of subs is here.

Sublimely Sublime Chocolate

Looks Yummy? I'd agree, but that's all I can say about this amazing collection of chocolates that came home with hubby last night. Because when I went to bed, they were set out on the countertop, but when I woke up this morning, everything except the cardboard was gone. I know the three dogs came to bed with me, which left three humans, one of which is a serious chocoholic.

Sublime Chocolates opened last August in Allen, and is a family endeavor (yay!) of Troy and Bliss Easton (Mr. & Mrs.), and Bliss' sister, O'Lynn McCracken. You can read Teresa Gubbin's September review of Sublime for Pegasus News, here.

It's fair to add that this photo does not completely do justice to the beautiful color of these chocolate pieces, perhaps overcome by the poor lighting and the bright orange of their logo'd bag. The boxes which are a bright orange inside with a bronze and gold metallic exterior are well constructed, "They were designed to be jewelry boxes for the chocolates," according to O'Lynn. And she said many people collect them, including a math teacher that uses them to teach students about volume.

So because I missed out on this special treat (and because it's time to stock up on two teenagers' summer apparel at the outlet mall), I'm taking a road trip up to Allen in the next two weeks to check this place out. I'll keep you posted - and take pictures.

The Beef About (kosher) Kosher

Last May federal immigration agents raided America's largest kosher meatpacker, Agriprocessors, Inc. based in Postville, Iowa. In November they filed for bankruptcy, by December shortages of kosher meat were being reported. Owned and run by Orthodox Jews from Brooklyn, they technically followed the rules of Kashrut, but stories of less than "kosher" treatment of their employees and animals raised a larger ethical issue for Jews desiring to follow Kaf-Shin-Reish.

Now comes the creation of the food designation "Magen Tzedek" by the Hekhsher Tzedek Commission, which will designate kosher foods prepared by companies that have completed an additional ethical certification. "By introducing Magen Tzedek, we are inviting the public to be a part of the conversation about kashrut, justice and Judaism", said Jerold Jacobs of the commission. Or as Hekhsher Tzedek founder, Rabbi Morris Allen put it, "Jewish people shouldn't have to choose between the free-range chicken and the kosher chicken. There shouldn't be that split."

Much of the support for this designation comes from the Conservative and Reform movements, however Orthodox groups are fighting it as a defense of tradition. Rules defining kosher were written in the Torah, and as such cannot be changed. "There is nothing in Jewish law that conflates the status of kosher food with the way the food is produced," said Rabbi Avi Shafran, member of a panel discussion at Yeshiva University in December 2008. "Lapses of business ethics, animal rights issues, worker rights matters - all of these have no effect whatsoever on the kosher value."

I happen to live within an Orthodox (and Conservative and Reform) Jewish neighborhood, and our corner Tom Thumb has a large selection of kosher foods, including an impressive meat counter, supplied by A. D. Rosenblatt Premium Kosher Meats. It turns out the owner, Yaakov Rosenblatt is my neighbor, a friendly gentleman willing to spend a few minutes discussing this issue. While he has heard whispers of the movement in his food circles, the actual implementation of a new designation does not seem likely locally.

"We already follow a humane protocol for both our animals and employees, with an annual humane audit conducted by regulators already. To add another layer of audits, distribution and packaging would require a strong enough demand to justify the costs." said Mr. Rosenblatt over the phone. Fair enough, many kosher food businesses are not run like Agriprocessors, and are just trying to deliver the best quality at the lowest cost. And it appears that the marketplace is already beginning to satisfy the kosher consumer looking for organic and natural products through niche businesses like KosherOrganics.com.

We are facing a time of distrust in our food production, whether kosher or not. It's just unfortunate that the bad ones make us mistrust all.

Canyon Foods Star Chef Products To Premier At Southlake Central Market

Finally, what others in Texas can enjoy purchasing from their HEB, local shoppers can now purchase from their sister store, Central Market. Beginning March 11th through April 14th two products will be featured each week at the Southlake Central Market.

Chefs from the Dallas area will also be making appearances, cooking recipes that compliment their named products. To make it even more enticingly delicious (if that's possible), to celebrate the launch of these new products, featured items will be paired up, buy one get the other free! Quite a deal, especially if you can catch it while the chef's are cooking.

Here is the weekly schedule of specials:

March 11-17th - Purchase Canyon Foods Tomato Basil Bisque, receive free CF Tortilla Soup, Canyon Specialty Foods to demonstrate on March 14th from 1 - 5 pm.

March 18-24 - Purchase Star Chef Dean Fearing's Red Jalapeno Dressing, receive free CF Sweet Chile Lime Dressing, Chef Dean Fearing to demonstrate on March 21st from 1-3

March 25-31 - Purchase SC David McMillan's Dried Cherry Steak Sauce, receive free SC Sevy Severson's Sweet Ancho Chile Relish, Chef Jim "Sevy" Severson to demonstrate on March 28th from 1 - 4 pm.

April 1-7 - Purchase SC Dean Fearing's Silky Orange Blossom Sauce, receive free SC Dean Fearing's Sun-Kissed Apricot Sauce, Canyon Specialty Foods to demonstrate on April 4th from 1-5 pm.

April 8-14 - Purchase SC David McMillan's Pineapple Teriyake Marinade, receive free his Tomato Coriander Dressing free, Chef David McMillan to demonstrate, date and time TBD.

Salmon Infection Inflation

From friend Willie Warner of Boston's Steve Connolly Seafood Co. news about the price of salmon in 2009. Expect it to go up anywhere from 35-50% just in 2009, and in 2010 - well it may just go higher. One year after the crippling outbreak of Infectious Salmon Anemia in Chile, the virus is still raging, forcing the government to begin regulating the management practices of salmon farmers to amend the damage done so far.

2008 saw a record $2.4 billion in Chilean salmon sold to the U.S., partly attributable to the large numbers of salmon harvested prematurely when the illness broke out. These were placed into frozen storage until sold, word on the street is that dockside leased freezer space was at a premium. But early harvesting didn't make the disease go away, so more measures are in store including stricter regulation of aquaculture permits, limiting use of antibiotics and slowing down the production cycle to allow for environmental recovery.

The result of the premature harvest and new regulations means that the production of salmon in Chile is expected to drop 70-90% by 2010. "Production is dropping from about 390 metric tons last year to under 200 this year", according to Robert Chandler, seafood buyer for Steve Connolly's, "and restrictions on starting new stock essentially shuts down infected sites until August. It will take 18-24 months for new schools to mature to a harvestable size".

This is the price that the Chilean producers may have to pay for poor farming techniques; overcrowded salmon pens allowed the disease to spread to a devastating level.

While a fish killer, this disease is not harmful to humans. But it does weaken infected fish, making them susceptible to parasites and lice infestations before they die, which can be harmful. And some testing of imported fish has revealed the presence of chemicals used in infection treatment that are banned in the United States, moving Safeway (or in my 'hood, Tom Thumb) to restrict imports from Chile. The U.S. Food & Drug Administration is still allowing imports of farmed fish under special scrutiny for now, for which I am sure we are all reassured.

Tempering the declining Chilean supply is the Norwegian and Scottish salmon industry, which due to the declining Euro and rising U.S. prices sees our market as strong and they are trying to fill the void. Canada also has a large salmon industry, Steve Connolly's salmon comes from the Bay of Fundy, off the shores of New Brunswick and Nova Scotia. They ship overnight fresh Atlantic seafood to several restaurants in Dallas, and they have an exclusive retail relationship with TJ's Seafood Market in North Dallas.

Steal of a Meal Deal in the '230

Sure you can get a $2 hot dog outside of any hardware store in North Dallas, and a $4 hamburger - well McD's certainly sells for less. But what they can't offer is a free baseball game to go with it. Since last fall season the parents of the Hillcrest baseball team have busily built a full-sized concessions shed to better serve the players, their families and the community.

Yesterday I pulled the early shift, the Panthers were playing a 3 team scrimmage against RL Turner and Seagoville - I highly recommend the hot chocolate on chilly mornings. And the other afternoon during a 4:30 game they had the grill going and were selling hot dogs to the spectators and to students who were getting out of after-school activities. Not that it's a huge moneymaker, but it's certainly an amenity to the excitement happening on the field.

Everyone is welcome to come and watch, the schedule is here, we'll be cooking at almost every home game - for example this Saturday (2/21) there's a scrimmage against FW Brewer (JV at 10:00, Varsity at 12:00). Or beginning March 5th, we host a our annual Bryan Martin Classic Tournament (at HHS and St. Marks), with an amazing lineup (Palmer, ESD, St. Marks, Hyde Park, Pearce, Molina, Frisco Centennial, Wilson) - three days of food and baseball all day long.

Oh, and President & Mrs. Bush, since you're our new neighbors we'd be happy to set you up with some VIP seating should you come over to enjoy a game, we know you're big baseball fans.

Pictured from top: "Chef" Kevin Sherrington mans the grill - where'd you learn that technique Kevin?; the view from inside is the best seat in the house, motivating volunteerism; the crowds attending seemed to appreciate being able to buy a cold drink or snack.

Spring Fever Gardening

While our broccoli is harvest-ready, the arugula behind it is beginning to flower, which means it's time to re-plant. The Meyer lemon tree is in full bloom, the fruit tree class I took instructed me to pull off all the baby fruit for a few years, but I just can't bring myself to remove them all. And a new addition, a Mandarin orange tree named "Nick" (I gave matching "Nora" to Richard Chamberlain for his birthday) is suffering from Puppy Chewitis, a common ailment in our backyard these days.

So the gardening bug bit you too? I found out North Haven Gardens is having a series of classes on Saturday, February 21st called "Let's Go Organic!"; beginning at 11:30 with Wildlife 911 (keeping critters out), 12:30 with Patti Moreno, or Gardengirl, on sustainable gardening, 1:30 Victor Peck of the Dallas Zoo offers a kid-friendly discussion on the organic veggie garden, and 2:45 a class on preserving and harvesting herbs by Kay Nelson.

And, beginning on Sunday, April 5th (all day) comes the:
"First Sunday Farmer's Market". In conjunction with EatGreenDFW.com,

"they will feature local producers of grass-fed meats and organic vegetables right at North Haven Gardens! The great folks at EatGreenDFW.com will be here with their local growers the first Sunday of each month through summer."

Other food events hosted by NHG through April include:

February 28th 10:30 - "Herbs for the Shade Garden" with Barbara Gollman, Dallas County Master Gardener

March 11, 11:30 - "Details About Tea" by The Cultured Cup, exploring flavored vs. scented teas.

March 18, 11:00 - "The Spring Vegetable Garden" by Leslie Finical Halleck (NHG), all the basics covered.

March 21, 1:30 - "Tons of Tomatoes" with Tom Wilten, Dallas County Master Gardener. I can believe this is one of their best attended - I'm dying to find out. It says come early to get a seat.