Meet the New Chef at the Hollywood Farmer's Kitchen
Ernest Miller
I know it has been quite some time since this newsletter has gone out
- the last one was about pickling Easter eggs, actually. I had to put
this newsletter on hiatus when I changed jobs and my new work schedule
prevented me from continuing this newsletter.
Today, however, I announce that I've taken a new job as the chef at
the Hollywood Farmer's Kitchen:
http://www.hollywoodfarmerskitchen.com/
The Hollywood Farmer's Kitchen is a project of Sustainable Economic
Enterprises of Los Angeles (SEE-LA - http://www.see-la.org/), a
nonprofit community development corporation dedicated to providing
local food sources and food security, nutrition education,
microenterprise incubation and related services to our surrounding
community. The Farmer's Kitchen is a community kitchen that will
further those goals as a permanent addition to the Hollywood Farmers'
Market.
This position is a much better match for my interests and talents.
Indeed, it is my dream job. Not only will I be able to cook with
fresh, seasonal produce direct from the market, but food preservation
is a significant part of the plan. Finally, I will also be able to
support the other missions of SEE-LA through teaching, among other
things. For example, I am participating in the Cafeteria Improvement
Committee for the LA Unified School District, trying to improve school
lunches.
On the food preservation front, I just started this past Monday but
we've already canned some Rancho Santa Cecilia Applesauce and some
Peach-Amaretto Jam, made with heirloom Indian Red Peaches from Yingst
Ranch in Littlerock (where you can pick your own). We're also cooking
with our preserves. On Thursday we made a cake for a VIP birthday.
We did a two-layer Italian Almond Cake and, rather than frosting, the
filling and topping was the Peach-Amaretto jam, topped with toasted
sliced almonds for crunch and appearance. Tomorrow, at the Hollywood
Farmer's Market, we will be serving a zucchini-apple soup (summer
squash meets fall fruit in this light, yet flavorful soup) garnished
with diced dried apples.
I expect that future newsletters will often reflect what I'm working
on in the Farmer's Kitchen.
In other news, I'd like to invite everyone on this list to attend
"Good Food for All" this coming Wednesday evening, Oct. 6th. The
Hollywood Farmer's Kitchen and SEE-LA are working in partnership with
Hunger Action LA and Roots of Change on the "Veggie Voucher" program
to increase the purchasing power of low-income consumers by matching
their dollars in farmers' markets. This innovative new program
directly benefits small family farmers, and consumers who lack the
resources to buy the fresh fruits and vegetables that they and their
families need. All funds raised at this event will support the
"Veggie Voucher" program! The event will feature tastings from forty
of LA's finest chefs, including SEE-LA's Farmer's Kitchen.
For more information and to purchase tickets, see here:
http://rootsofchange.org/Goodfoodforall
I'll be in the Farmer's Kitchen this Sunday, but Master Food Preserver
Delilah Snell will be at the market to answer your questions from
9:30-12:30, and be sure to drop by HFK to say "hi"!
That's it for this week. If you have any questions about canning,
pressure canning, fermentation, dehydration, freezing, pickling,
curing, smoking or brewing, feel free to email me at
ernest...@gmail.com.
Be sure to check out the blog, which is updated several times a week
(usually): http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie Miller