Happy Monday folks! We are so excited to be attending the Save Your Bacon weekend up at Polyface Farms September 7th-8th in Swoope, VA. The weekend will be chock full of farm tours, delicious food & a P3 summit of Paleo, Polyface Farms & Porkfest. Oh…did we mention that we’ll be competing in the BaconPalooza event on Saturday evening? Oh yeah, we’re going to bring our culinary skills to the Shenandoah Valley to feature a recipe from our upcoming cookbook, Quick and Easy Paleo Comfort Foods, coming out September 24th of this year.
Here’s the fun part: we have two tickets to the BaconPalooza and P3 Summit to give to some lucky fans to join us for the weekend’s festivities. Even if you don’t win the tickets, please consider making the trek (hey, if we can do 8+ hours in the car with an 8 month old, we’re pretty sure you can make it too!). Proceeds from the weekend are going to the Farm to Consumer Legal Defense Fund. See the end of this post for how to enter!
We can’t think of a better way to spend the weekend than with Polyface, Robb Wolf and YOU. We’ve been reading a bunch of Joel Salatin’s books as of late and are very excited to see Polyface Farm in action, not to mention that we always enjoy getting to connect face-to-face with others who firmly believe in our local farms and supporting them.
The contest closes next Monday at 11:59pm and we’ll announce the winner ASAP so that you have plenty of time to make travel arrangements. See below to enter!
Speaking of people running small farms and making the world a better place…as fate would have it, the other week we were headed to Massachusetts for some work. Julie reached out to Diana Rodgers, a fellow Paleo blogger/foodie/mom friend, lamenting that we were too far away from Carlisle MA to come visit and see the farm and meet her husband, Andrew (Diana and Andrew hosted the Sustainable Feast dinner last year in connection with AHS12. Here’s Diana’s recap). In a random twist of fate, turns out the Rodgers duo was not at Clark Farm that day either – they were west of town, staying in Northampton as they were going to be meeting with a man about aquaculture practices some distance from there. As it turns out, we were in Northampton…matter of fact we were all staying in the same hotel! Which meant we had the opportunity to visit over breakfast and chat about Clark Farm and the great things they are doing there, chat about Diana’s nutrition practice, plan a commune of tiny houses, and hear first-hand about Paleo Lunches and Breakfasts On the Go.
Suffice it to say, Diana has done a stellar job with this book. As someone living with celiac disease, Diana shares her path to Paleo, and gives the readers tips for making the transition and what has worked for her. In perfect educator form –and not too over-the-top science-y — she lays out the basic principles for living this lifestyle, talks about sustainability, and provides some fantastic ideas on living Paleo with the kids, including a chart providing lunch ideas for school lunches. The thing we might appreciate most about this book is the binding Page Street Press opted to utilize. Yep, we’re kind of geeks when it comes to this stuff. I don’t know if you call it “lie flat” binding or what, but the best way to describe it is that the spine is detached from the pages, allowing the book to lay flat without having to prop pages open. It’s rather genius, and we wish Paleo Comfort Foods had that same binding!
The first recipe Julie decided to try was the Winter Beet Salad with Orange and Fennel. No, it’s not winter here, but since my mom had just brought down a bunch of beets from her garden, Julie figured that this one might help her get over her beet dislike (and Diana even confesses that this is the only way she’ll eat beets). Since Diana started the recipe liner notes with “If you think you don’t like beets, this classic recipe is a must try…” Julie figured it might get her over her beet phobia. And fennel phobia (she doesn’t much care for either.). After making the salad, in Julie’s words, “Diana and that salad are miracle workers.” Enough said!
Winter Beet Salad with Orange and Fennel from Paleo Lunches and Breakfasts on the Go
4 large beets
2 teaspoons olive oil
1 fennel bulb
1/4 red onion (we used about 1/2 a vidalia onion)
1 head radicchio
1/2 cup Italian parsley, chopped
1/3 cup cilantro, chopped
1 teaspoon blood orange vinegar (we found this at Whole Foods, and it has been an amazing addition to our kitchen. We highly suggest finding some of this amazing vinegar – it’s great on everything!)
1 tablespoon olive oil (we used http://georgiaolivefarms.com)
salt and pepper to taste
- Since we used raw beets, as per Diana’s instructions, we washed them, coated with the 2 teaspoons of olive oil, wrapped in foil, and roasted them for 45 minutes at 350 degrees F. After they rested for about 10 minutes, we peeled the beets then sliced and placed in a large bowl. You could also just use already cooked beets if you have access to them.
- As Diana’s instructions called for using the mandoline for the fennel bulb, we decided to use it for the onion and radicchio as well.
- Because Julie did not feel like taking the time to supreme the orange (if you want to be all fancy-pants, here’s a quick tutorial on how to supreme citrus), we did as Diana suggested and just removed the peel and just cut into bite sized pieces.
- We added in the orange, fennel, onion, radicchio, parsley and cilantro to the bowl with the beets, and drizzled the entire salad with olive oil, lemon juice, lime juice and vinegar. Once we tossed everything together, we let it sit for another few minutes while we got our ribs finished up for dinner. This salad keeps great for a few days, though the beets do impart their rich color to the fennel, but it still tastes great!
Trust us when we say you will want to add Paleo Lunches and Breakfasts On the Go to your collection of Paleo books. So go on and order yours (it’s officially released tomorrow! Congrats Diana!).
Now don’t forget: here’s your chance to enter to win those tickets to the Save Your Bacon Weekend! Please share the love! Multiple ways to enter…but what we most want to know from people is their favorite way to consume bacon (it’s in the contest…go on and enter! – you have 9 possible entries!).