GPSC Fall Food Festival - November 8

Duke, Farmhands, and Woodcrest Farm are hosting a week-long local food challenge that ends in a big festival at Woodcrest Farm in Hillsborough.  If you've ever wanted to try eating local, this is a good opportunity to do so.  At the festival, you can meet local farmers, bob for apples, and all other sorts of old-timey fun.

For more about Woodcrest Farm and their education programs, go here.

Click here for more info and to sign up for the festival.

Papa Spuds - bringing organic local farm produce to your door

Papa Spuds is bringing the farmers market to your door. For those of us that can't commit to a CSA (community supported agriculture), this is a great way to get fresh produce and increase your fruit and veggie consumption.

Most of Papa Spuds' suppliers are organic and local - Papa Spuds was started to "give local farmers another forum to showcase and sell their products," according to co-founder Rob, a Raleigh native.

The really cool part about Papa Spuds? You get to "trade" stuff you don't want for stuff you do. Produce is assigned "credit" value, and you can trade it as you wish. As an example, I didn't want collard greens this week, so I traded it for local apple cider.

I've been really happy with my deliveries so far, and the assortment I've received has really gotten me out of a produce slump. Biggest accomplishment so far? Learning how to conquer the almighty winter squash.

The downside? They currently only service SW Durham -- but are looking to expand. If you are out of their delivery zone, let me know and I can help you find a solution.

Visit their website here to learn more.

OnlyBurger Brings the Best in Burgers

If you already read Durham food blogs, you may have recently read about OnlyBurger, but after tasting some of the fare on its very short menu, I feel the obligation to get the word out.

Sam Poley, formerly of Restaurant Starlu, is back on the scene with this roving burger coach that proves that deliciousness is in the details. Let's start with the fries - fresh cut and fried, nicely seasoned. Next, the burgers - you can order a single or double. They come on a slightly toasted bun with delightfully crunchy lettuce, tomato, yummy cheese, ketchup, mustard, and perfect pickles.

The comparison to California's In-N-Out Burger has to be made. I felt like I was actually eating an In-N-Out burger... although no evidence as yet of animal style or other off menu customization.

This week the van has been at Guess Rd. and Carver, but it will likely be elsewhere next week. If you want to know where, look for "OnlyBurger" on Twitter. Also, more pictures over at the Law School's food blog.

Italian Marinated Steak or Vegetables

By Ed Stephen

Italian dressing isn’t just for salads anymore. The daily grind of net value and accounting standards leaves us Fuquans with little time to cook a gourmet meal. I bet you didn’t know that unused bottle lurking in your fridge is a potent marinade that can be used for everything from chicken, to sausage, to veggies. What is this magical miracle-worker? Italian dressing.

Making dinner has never been this easy, especially after coming home from a night of stats and club activities. Italian dressing is perhaps the safest, and some may say most boring, salad dressing out there. Yet with these easy steps, you can create a meal that will have your guests wondering what secret sauce you have concocted.

Bon appetit!

TIPS
Look for an Italian dressing that lists oil, vinegar, and spices as its main ingredients. It’s better for you and tastes better too.

TOOLS
1 ziplock bag large enough to hold your meat/vegetables

INGREDIENTS
1 sirloin steak or mixed veggies
1 bottle of your favorite Italian salad dressing
Salt and pepper

DIRECTIONS
1. Fill bag with salad dressing and let meat/veggies marinate in bag for 3 hours. For maximum flavor, squeeze out as much air as possible when sealing the bag.
2. Take steak/veggies out of bag and cook as you normally would on grill or pan. Add salt and pepper during cooking for extra flavor. If you are making vegetables, try roasting them in the oven at 375 degrees.

Serve with rice, a simple salad (perhaps with the extra dressing?) or some thick sliced French bread.

SERVES: 1-2

Ramen - 3 Ways

By Misa Misono

I know… it’s not what you’d expect from me, right? I’m supposed to be a gourmand with a palate too refined for this most humble of packaged foods. But ramen was a staple in my house growing up, and now, while not the anchor of my pantry, still claims a space. I’m also willing to bet that, no matter your stance on sodium, MSG, or packaged foods, ramen is in your cupboards too.

The downside of ramen is the flavor packet which is full of preservatives and the mysterious-yet-delicious MSG. But ramen noodles are just noodles that come in a convenient, single-serving pack. There’s nothing easier than ripping open a packet of ramen, nor a better way to use the canned goods and leftovers you have in the kitchen.

Here’s my proposition: Keep eating your ramen, but enjoy it in an innovative and more nutritious way. To get started on your path to creative ramen meals, I have detailed three variations of ramen. The next time you get out that noodle brick after a long day at Fuqua, treat yourself to something other than “oriental flavor”!

Cooking tools:
1 pot
1 package
1 1-quart bowl

Tip: For extra flavor, substitute ½ the boiling water with chicken or vegetable broth. If you’re also using soy sauce, keep in mind that you will need less of it.

Ingredients:
1 package of ramen

Version 1: Asian Egg
1-2 eggs
1 green onion
1 tablespoon soy sauce

1. Mix eggs in a cup with fork. Chop green onion with a knife or a scissors into small pieces.
2. Heat water, add noodles.
3. Slowly pour eggs into ramen during last 2 minutes. Add other ingredients.


Version 2: Almost Homemade Chicken Noodle
½ cup shredded/chopped chicken
1 green onion
½ cup baby spinach
½ cup pre-shredded carrots

1. Chop baby spinach into small pieces. Chop green onion with a knife or scissors into small pieces.
2. Heat water. Add all ingredients.


Version 3: Mostly Minestrone
1 cup frozen vegetables
1 can diced tomatoes
½ can cannellini beans
1 teaspoon pepper flakes (optional)

1. Add diced tomatoes to water. Bring to a boil.
2. Add frozen vegetables. Let cook for 5-8 minutes. Test: pierce the largest vegetable with a fork – if you can’t do this, then cook for another 1-2 minutes.
3. Add noodles, cannelloni beans, and red pepper flakes.


SERVES: 1-2

Fearrington Village Beer Event 10/12

North Coast Brewing Co. Dinner
Sunday, October 12th at 6pm
In less than two weeks we will welcome beer maker extraordinaire Mark Ruedrich from North Coast Brewing Co. in California to Fearrington! This dinner is a great opportunity to learn about the craft beer movement from one of the industry's pioneers. Chef Graham Fox has prepared a selection of innovative English gastropub recipes to be paired with Mark's award-winning beers. $100 per guest, plus tax & gratuity. Call (919) 542-2121 for reservations.

For more info: Fearrington Village