“Turn, Turn, Turn! To Everything There is a Season” ~The Byrds
Hello my Foodie Friends!
This is the time of year we reap the harvest of our hard work from planting, watering, and fertilizing over the spring and summer months.
Today is also a time of change in our lives personally recognizing the cyclical nature of time and life. We are honored to celebrate the marriage of our daughter to a wonderful son-in-law. Today reminds us of the natural progression of family, transition, and the blessing of a growing family. The seasons of our lives can be much like a harvest in that we have distinct periods of farming, nurturing, and experiencing the outcomes of our hard work. Watching your children get married can be a powerful moment in that you celebrate how much they have grown. Much like a farmer prepares the soil, plants, seeds, and tends to the crops, we spend our lives guiding our children through love, and instilling values, teaching life skills to prepare them for their lives ahead.
As we harvest crops, we get a chance to work with an entirely different group of ingredients. Fall acorn, butternut squash, pumpkin, parsnips, brussels sprouts and corn are among the late season harvest. Each offering a cook flavor profiles that include hearty, traditional, robust flavored foods that replace the lighter fare of spring and summer. Now is the time for braising, roasting, and grilling meats that include sauces and gravies. Harvest making includes making apple/peach/ pear butters, making tomato sauce and putting pureed pumpkin in the freezer. From turning cooked apples into wholesome applesauce, freshly stewed tomatoes into a classic marinara, or steamed potatoes into a mash, the food mill proves its standing by being masterful with ingredients that are notoriously fussy to prep. Think of a food mill as being the low-tech version of a food processor—there’s no plug or motor, just a hand-crank that moves with a little help from you and your biceps. What can a food mill do that a processor can’t? Just ask any homesteader or canning enthusiast what their favorite time-saving tools are, and you can bet the food mill is right up there at the top of the list. This is because a food mill can simultaneously purée and strain foods so efficiently that it renders the once tedious task of peeling fruit and vegetables obsolete.
A standard food mill consists of three parts: a bowl, a perforated plate that sits at the bottom, and the aforementioned hand-crank that is responsible for moving the metal blade that pushes the food through the plate. The result of this old-timey churning is a smooth purée without a seed, peel, pit, or stem in sight. The Food Mill is a tool that allows for fine and coarse milling. The changeable bottoms give you the ability to seed your harvest by the bushel. The food mill is a cross between a food processor and a sieve. You turn the handle and an angled blade presses the contents of the mill through a perforated disk, keeping any remnants like seeds or skin safely out of your puree. Unlike a food processor or a blender, a food mill does not incorporate air into the puree altering its texture. The result is a denser puree that is ideal for foods like applesauce or tomato sauce. Many of today’s food mills are designed to fit snugly over a vessel that catches the puree allowing you to mill in place with one hand while simultaneously cranking with the other.
For the harvest season, Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to pick up the essentials you need for your culinary delights. Have a thrilling time milling and enjoy your harvest. Remember my Foodie Friends, “Life Happens in the Kitchen!”
Take Care,
John & Paula
