making meat shares more efficient

harlan@harris.name (Harlan Harris) — Mon, 09 May 2011 00:00:00 +0000

A personal interest I have is the ethical and sustainable production of food. I’ve been a member of and helped run Community Supported Agriculture groups, and my wife and I currently purchase the majority of our meat from a group of upstate NY pastured-livestock producers who sell their products through CSAs. It’s an ala-carte business model, where I place an order on a website, and the next week I pick up the frozen products cut and packaged as if for retail.

Savory and sweet, pears and beets

harlan@harris.name (Harlan Harris) — Fri, 23 Oct 2009 00:00:00 +0000

Hah, it rhymes! The fall haul (hah!) from the CSA inevitably means two things, root vegetables and ungodly numbers of pears. I love root vegetables, but tend to find pears to be pale imitations of apples. But when poached in red wine, or cooked with butter and sugar, pears can have some redeeming value. Recently, for the cooking club, I teamed up to make a dessert with the theme “Fall Harvest.” We were inspired by a recent recipe from the late, lamented Gourmet magazine, Beet and Pear Napoleons with Ginger Juice Vinaigrette. Roasted beets layered with pears, with flavors of ginger, citrus, tarragon, and poppy. In fact, we were so inspired by the dish, that we made it too, and started the dinner with an amuse of the original recipe:

Food on Harlan D. Harris

making meat shares more efficient

Savory and sweet, pears and beets