| Fahrenheit : a temperature
scale with 32*F as the freezing point of water and 212*F as its boiling point
(to convert to Celsius, subtract 32 from the Fahrenheit, multiply by 5 and divide
by 9).
Fajitas : a Mexican-American dish consisting of strips of skirt
steak marinated in lime juice, oil, garlic, red pepper and then grilled; the diner
wraps the meat in a flour tortilla and garnishes it with items such as grilled
onions, peppers, guacamole, pico de gallo, refried beans, sour cream and salsa;
chicken, pork, fish and shellfish (usually shrimp) can be substituted.
Farfalle:
Italian for butterfly; used to describe bow-shaped pasta.
Fennel :a
perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the
plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers
and a weak, anise-like flavor and aroma and are available whole and ground; used
in baked goods and savory dishes in Italian and Central European cuisines and
to flavor alcoholic beverages.Fennel seed has an anise-like flavor.
Fenugreek
: an Asiatic herb with a bitter celery-like flavor. Its chief use is in curry
powders and stews.
Feta - A soft Greek cheese made from ewe's milk
(or occasionally, goat's milk) and pickled in brine; has a white color, crumbly
texture and salty, sour, tangy flavoror a soft, white, flaky American feta-style
cheese made from cow's milk and stored in brine.
Fettuccine - Italian
for small ribbons; used to describe thin, flat ribbons of pasta; sold as straight
ribbons or loosely bent and curled.
Fig - a variety of oblong or pear-shaped
fruits (Ficus carica) that grow in warm climates; generally, they have a thick,
soft skin that is green, yellow, orange or purple, tannish-purple flesh with a
sweet flavor and many tiny edible seeds; available fresh or dried.
Filbert
- a species of Hazelnut cultivated for its edible nuts
Filé
- powder made of sassafras leaves used to season and thicken foods.
Filet
or Fillet - a boneless cut of meat, poultry or fish.
Filo - in Greece,
philo is the very flaky, buttery pastry made by layering dough with shortening
and rolling it and rerolling it.
Fine - term used for good brandy.
Finely - very small, as in finely chopped, but not as small as minced.
Fines Herbes - French, "fine herbs", usually a mixture of parsley,
chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.
Fish - any thousands of species of aquatic vertebrates with fins for swimming
and gills for breathing, found in saltwater and freshwater worldwide, most are
edible; fish are classified by bone structure as flatfish or round fish.
Flake
- to break off small pieces or layers of food, usually with a fork; often used
as a test for doneness when cooking fish.
Flambe'- To douse with an
alcoholic beverage and ignite which causes caramelization, enhancing the flavor.
Flavor - to add seasoning or other ingredients to a food or beverage to
improve change or add to the taste.
Flavoring - an item that adds a
new flavor to a food and alters its natural flavors; flavorings include herbs,
spices, vinegars and other condiments.
Flip -to turn over to reverse
side
Florets - the small, closely-clustered "flowering"
part of a food, such as broccoli or cauliflower.
Florentine - food
set on a bed of cooked spinach and usually covered with a cream sauce and baked.
From Florence, Italy.
Flour - 1. Powdery substance of varying degrees
of fineness made by milling wheat, corn, rye or other grains or grinding dried
vegetables (ex. mushrooms), fruits (ex. plantains) or nuts (ex. chestnuts). 2.
To coat with flour.
Flute - to make a decorative edge on the rim of
pastry crust Also to cut vegetables, fruit or other foods in a decorative manner.
Also a long loaf of French bread.
Focaccia - This Italian bread begins
by being shaped into a large, flat round that is liberally brushed or drizzled
with olive oil and sprinkled with salt. Slits cut into the dough's surface may
be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten
as a snack, or served as an accompaniment to soups or salads.
Foil
- aluminum foil - a thin pliable sheet of aluminum; easily molded, conducts heat
well, can withstand temperature extremes and is impervious to odors, moisture
and air; used to cover foods for cooking and storage.
Fold - to gently
combine one ingredient with another ingredient (as in folding dry ingredients
into moist ingredients) by using two motions, cutting vertically through the mixture
with a spoon or spatula and gently turning the ingredients over on top of each
other, rotating the bowl 1/4 turn with each stroke. The term often is used in
instructions relating to whipped cream and beaten egg whites.
Fold in
- to mix food using a spatula, without releasing air bubbles by lifting a part
of the liquid from the very bottom of the bowl through the rest of the mixture
using circular motions to the top until the foods are blended
Fondue -
a melted sauce, usually with cheese, served with crisp bread rounds or as a filling.
These are sauces kept hot in a chaffing dish into which crisp chunks of bread,
vegetables, meat, or fruits are dipped before eating. Chocolate fondue with fruit
chunks and berries is a sweet fondue that is excellent. Fondue means melted.
Frangipani - a rich, sweet cream name for a tropical flower with a sweet
scent.
Frappé - a drink whipped with ice to make a thick, frosty
consistency.
Freeze - to subject food to a temperature below 32*F (0*C)
so that the moisture in the food solidifies; used as a preservation method.
Freezer Paper - a plastic-coated Kraft paper used for wrapping foods for
freezing and for general household purposes. The plastic coating provides a barrier
to air and moisture to protect the quality, flavor and nutrition of foods during
freezing; the paper provides strength and durability as well as an easy-to-write-on
surface.
Fresh - 1. A food that has not been frozen. 2. A food that
has been recently produced, such as a loaf of bread. 3. A food as grown or harvested;
not canned, dried or processed and containing no preservatives.
French
Fry - to cook food in deep hot fat.
French Silk Pie -
French
Toast - American breakfast of sliced bread dipped into beaten eggs and milk
and then cooked on top a stove.
Fricassee -To cook meat by braising
or stewing in gravy.
Frijoles - Mexican beans.
Fritter -
vegetable or fruit dipped into, or combined with, batter and fried.
Frosting
- a cooked or uncooked sugar mixture used to cover and decorate cakes, cookies
and other foods.
Fruit Butter - a sweet spread made of fruit cooked
to a paste then lightly sweetened. Apple butter is a common example.
Fry
- To cook in oil or fat. For Stir-Frying or Sauteing, a small amount of oil is
used. To Deep Fry - use enough oil to cover food.
Gallon - an American
unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces
each).
Game - wild animals and birds hunted for sport. Cooked, they
are leaner and less fat-sweetened than domestic animals.
Garbanzo Bean
- see chickpea.
Garlic - a member of the lily family (Allium sativum);
the highly aromatic and strongly flavored edible bulb (called a head) is covered
in a papery layer and is composed of several sections (called cloves), each of
which is also covered with a papery membrane; used as a distinctive flavoring
in cuisines around the world.
Garlic Powder - finely ground dehydrated
garlic; used as a seasoning; also known as powdered garlic.
Garlic Salt
- a blend of garlic powder, salt and an anticaking agent or humectant; used as
a seasoning.
Garnish - to enhance a dish before serving with an edible
decoration or accompaniment, which is appealing to the eye and complements the
flavors of the dish.
Gazpacho - an iced soup made with fresh ripe tomatoes,
cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican
in origin.
Gefilte Fish - a traditional Jewish dish of poached stuffed
fish, whole or in balls, served hot of cold.
Gelatin; Gelatine - a
colorless, odorless and flavorless mixture of proteins from certain algae (agar
agar)as well as from animal bones, connective tissues and other parts. When dissolved
in a hot liquid then cooled, it forms a jelly-like substance used as a thickener
and stabilizer in molded desserts, cold soups and as a fining agent in beer and
wine.
Gelato -
Ghee - clarified
butter used in Asian cooking. (see Clarified Butter). Click here for making your
own Ghee.
Gherkin - small cucumber species 1 1/2 inches long, for pickling.
Giblets - the heart, liver, gizzard and neck of fowl and small game, used
to make stews, soups and specialty dishes.
Ginger Beer - a milky alcoholic
drink that is effervescent and ginger flavored. Made with gingerroot.
Ginger,
Ginger root - the gnarled, bumpy rhizome (called a hand) of a tall flowering tropical
plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow
flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary
and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes
in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized,
candied or pickled.
Glaze - any shiny coating applied to a food or
created by browning. In meat preparation, a jelled broth applied to meat surface;
in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar
preparation for coating.
Glucose - also, dextrose. A natural sugar
found in fruits, vegetables, honey and other products.
Gluten - a water-soluble
protein found in flour. Kneading flour in bread-making brings out the smooth elastic
qualities of the gluten content.
Gnocchi - dumplings made from a paste
of flour or potatoes and egg.
Goulash - also, gulyas, a rich Hungarian
stew made of meat, highly seasoned with paprika.
Gourd - a squash-like
vegetable, usually dried and used as a fall decoration.
Graham Flour
- a wheat flour similar to wholemeal flour, ground from the whole grain.
Gram
(g) - the basic measure of weight in the metric system; 28.35 grams = 1 ounce,
and 1000 grams ( a kilogram) = 2.2 U.S. pounds.
Granola - a mix of
grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for
breakfast or as a snack.
Grapes - smooth-skinned, juicy berries (with
or without seeds) that grow in clusters; members of the genus Vitis, they are
used for wine-making, raisins and eating out of hand.
Grate - to to
cut food into smaller particles by rubbing it against a coarse, serrated surface.
Grater - a square metal or plastic instrument with perforations stamped
in it against which goods can be rubbed to break off particles.
Gravy
- a sauce made from meat or poultry juices combined with a liquid (ex. milk, broth
or wine) and a thickening agent (ex. flour or cornstarch).
Grease -
to cover the cooking surface of a utensil, pan or dish with an oil to keep foods
from sticking to it.
Great Northern Bean - a large, flat, kidney-shaped
white bean; has a delicate flavor and is generally available dried.
Green
Bean - a long, slender green pod that contains several small seeds; the entire
crisp pod is edible; also known as a string bean (because of the fibrous string
that runs down the side; modern varieties do not have this fiber), fresh bean
and snap bean.
Green Onion - See Scallion.
Griddle - a flat
pan often of cast iron, used for cooking pancakes, omelets or steaks on top of
the stove.
Grill - 1. To cook on a grill. 2. Cooking equipment in which
the heat source (gas, charcoal, hardwood or electric) is located beneath the rack
on which the food is placed; it is generally not enclosed, although it can be
covered.
Grind - to reduce food to particles by using a food chopper.
Grits - Coarsely ground dried corn, served boiled, or boiled and then fried.
Ground Cherry - a berry sometimes called husk tomato, it is used to make
preserves.
Guacamole - a Mexican dip, sauce or side dish made from
mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped
tomatoes, green onion and cilantro are added.
Gum Arabic - a preservative
made of sugar, water, and powdered acacia. It is used with leaves such as mint
and rose.
Gumbo - soup or stew made with okra as a main ingredient.
The term also describes the okra plant.
Gum Tragacanth - a gum from plants
found in Iran, Turkey and Greece, it is used as a thickener and a base for ice
cream powder and gelatinous desserts
Half-and-Half - a mixture of cream
and milk preferred in a day when less fattening and less rich foods are popular.
Halva - a sweet dish or candy made from ground sesame seeds, fruit or vegetables.
Near Eastern in origin.
Hard Sauce - a sweet liquor-flavored sauce
traditionally served on hot puddings and cold cake. Often offered at Christmas
with plum pudding.
Hare - a wild rabbit with a strong gamey flavor.
This is not a wild version of the rabbits raised domestically for food in Europe
and some parts of the United States, but another type. It may not be used in place
of rabbit in a recipe.
Hash - a recipe using leftovers, this dish is
made by dicing pre-cooked meats and/or vegetables, and cooking with seasonings,
minced onions, herbs, or sauce in a frying pan until crisp.
Haslet
- country dish of pork sweetbreads, heart and liver. It is cooked in a casserole,
fried, stewed or ground with onions and prepared as a sausage.
Heady
- A wine term to describe the high alcohol content in a wine.
Hen - a female
bird. Commercially raised hen-chickens are tender. Hen is also a term applied
to the female of various aquatic creatures, lobster for one.
Herbs
- any of a large group of annual and perennial plants whose leaves, stems or flowers
are used as a flavoring; usually available fresh and dried.
Hip - bright
reddish orange fruit of roses, particularly species roses, as Rosa rugosa. It
contains vitamin C and is used to make a tea, and for jams and syrups.
Hollandaise
- a sauce made of butter, egg, and lemon juice or vinegar.
Hominy -
hulled corn with the germ removed. Hominy grits are uniform granules that are
boiled and served as a breakfast cereal or as an accompaniment to a main dish
or fish, meat or poultry.
Homogenized - treatment for milk that breaks
the fat into tiny particles that can remain suspended in liquid rather than rising
to the top as cream in untreated milk.
Honey - a sweet, usually viscous,
liquid made by bees from flower nectar and stored in the cells of the hive for
food; generally contains 17 to 20% water and 76 to 80% sucrose; consumed fresh
or after processing, it is usually used as a nutritive sweetener.
Hors
d'oeuvres - a light food, hot or cold, prepared for small servings, to be
eaten before the main meal. The American equivalent is an appetizer. Hors d'oeuvres
were originally served on a sideboard apart from the dining table and before the
meal.
Hot Bag - an extra heavy duty aluminum foil bag, pre-sealed on
three sides to make a large and durable pouch.
Hot Sauce - a seasoning
sauce, usually commercially made, containing chile peppers, salt and vinegar.
Huevos, Spanish for Eggs.
Huevos Rancheros, A Mexican dish of
fried eggs on tortillas with a spicy tomato-chile sauce and Monterey Jack cheese.
Hush Puppies - a dish made of fried cornmeal batter. The term is said to
have originated at a southern fish fry where the cooks fried extra bits of fish
batter to throw to the noisy dogs to hush the puppies.
Ice Bath - a
mixture of ice and water used to chill a food or beverage rapidly.
Icing
- a sweet covering or filling such as buttercream or ganache; used for cakes and
pastries; also known as frosting.
Indian Pudding - a spicy cornmeal
and molasses staple of early American colonists, the pudding varied with each
day and according to the condiments available in the cook's larder.
Infuse
- to steep herbs and other flavorings covered in boiling liquid to extract
flavor. Coffee and tea are examples, and so is milk steeped with vanilla bean.
Iodized Salt - table salt (sodium chloride) containing potassium iodide, a source
of the essential nutrient iodine.
Irish Stew - a traditional mutton
dish made by boiling well-salted and prepared chops with an equal quantity of
onions and potatoes.
Jalapeño - a short, tapering chile with
thick flesh, a moderately hot, green vegetable flavor and a dark green color (a
red version is also available; it is a green chili that has been allowed to ripen);
available fresh or canned;named for the Mexican city of Jalapa.
Jam -
fresh whole fruit and sugar cooked into a spread that preserves well.
Jambalaya
- a Creole dish of ham, shrimp, crayfish and or sausage (usually chaurice) cooked
with rice, tomatoes, green peppers, onions and seasonings.
Jardiniere
- vegetables cut into strips or a soup containing such vegetables.
Jelly -
a clear preserve of strained fruit juice with sugar. Jelly of another sort is
made by boiling animal or fish bones and tissue.
Jelly Roll - a thin
sponge cake spread with jelly or filling and rolled up.
Jerk - a Jamaican
preparation method in which meats and poultry are marinated in herbs and spices,
then cooked over a pimento (allspice) wood fire; commercial blends of jerk spices
are available.
Joint - to cut; to cut into pieces at the joint. Also,
a British cut of meat for roasting.
Jug - a stew made of game meat,
particularly hare - jugged hare. The blood of the animal is used in the stew and
it is cooked in a jug or an earthenware pot.
Juice - the liquid released or
squeezed from any raw food, whether animal or vegetable, but particularly fruit.
Julienne - to slice food into very thin shreds or strips.
|
|
| | |
| Advertise
in Local Food - Put your ad dollars to work on the web site offering helpful information
and resources on the topic of food in our Bloomington, Indiana community. Contact
Donna in advertising today to get our ad rates. Special rates for non-profits
and community organizations. | | | | | | | | | | | | | | | | Monroe
County Cooperative Extension Services
Extension serves the citizens
of Monroe County through an office at: 119 W. 7th Street, Bloomington, IN 47404.
Office Hours: 8:00 - 4:00, Monday through Friday. Telephone: 812-349-2575 | | | | |
| | Local
Food News is a forum for the topic of food and what is happening in the Bloomington
community and the world that affects what is on our tables. Information found
here is available to inform the consuming public so that we may all have needed
information about the changing face of food to assist us in making responsible
food choices.
Local food is a resource for building local food networks, supporting sustainable
agriculture and growing awareness on living in harmony with nature. | | |
| USDA
ZONE MAP for Plant Hardiness for use as a guide for planting
in different regions, this site also contains a list of plants that will survive
in different regions. | | |
Community
Supported Agriculture (CSA) |
farms
are now offering consumer memberships for the 2007 growing season! Questions?
Call or e-mail them. | | Brambleberry
Farm, Darren & Espri Bender-Beaureguard, 1668 E. County Road 100 N, Paoli,
IN 47454, 812-723-5259, dwren5@yahoo.com | | Center
Valley Organic Farm and CSA Aaron Zeis -- Farm/CSA Manager, 8364 S SR 39 Clayton,
IN 46118, phone/fax 317-539-4317, cvofcsa1@yahoo.com. Our mission is to help consumers
gain access to reasonably-priced, organic food. | | Core
Farms CSA. Andy/Amy Hamilton 812-219-0187 or
e-mail them at corefarmscsa@musgraveorchard.com.
Core CSA Farmers: Deer Heart Woods Certified Organic Farm, Heartland Family Farms,
New Growth Gardens, Nd Musgrave Orchard | | Cooley
Family Farm, 24 N 900 E, Lafayette, IN 47905, 765-296-8834, cooleyfamilyfarm.com | The
CSA project at Miller Farm,
765/983-2982- Earlham College · 801 National
Road West · Richmond, Indiana 47374-4095 | | Earth
Works Inc., Heather Potts, 9815 Union Rd, Plymouth, IN 46963 , Phone 1: 219-935-4164,
Fax: 219-935-1718earthworks3@juno.com | | FarmFresh
CSA, 407 Merkel Road, Batesville, IN 47006, 812-933-0762, farmfreshcsa@aol.com,
A CSA run by the Laughery Valley Growers and offering naturally grown local food | | Field
Day Organic Farm, Ivor Chodkowski and Jana McNally, 7646 Chapel Hill Road, Borden,
IN 47106, 812-923-1466, ivorc@kih.net | | J.L.
Hawkins Family Farm, Jeff Hawkins, 10373 North 300 East, North Manchester, IN
46962, 260-982-4961,info@hawkinsfamilyfarm.com, Wabash County, IN | | LongHouse
Farm, Barbara Middleton & Nancy Strack, Lafayette, IN, csa@longhousefarm.com,
A small farm focused on organic, local, naturally grown food | | Lost
Pond Farm CSA, Pete Johnson & Leslie Smith, 8021 Hardinsburg-Livonia Rd. Hardinsburg,
IN 47125, 812-929-2209. A new CSA in Washington County. Pick-up at Bloomington
Saturday Market or in Louisville, KY (call for details) | Michaela
Farm, Sisters Carolyn and Ann Marie, P.O. Box 100, Oldenburg, IN 47036, 812-933-0661
michaelafarm@seidata.com | Mill
Race Center Farmers Market and CSA, Beth Neff and Zelda Stoltzfus,
201 N.
22nd St., Goshen, IN 46526, 219-533-7936, Fax: 219-533-7936, zebe2@juno.com | | Miller
Farm, any current Miller farmer, 1405 Abington Pike, Richmond, IN 47374, 765-973-2982,
miller_farm@earlham.edu | | Nameless
Creek Growers Association CSA, Cristie Wentz, 9692 N. State Road 109, Wilkinson,
IN 46186, 765-445-5452, A CSA run by the Nameless Creek Growers Association near
Cumberland | | New
Growth Gardens and Grace's Garlic Ranch, Anj and Amy Hamilton, 4965 E SR 46, Bloomington,
IN 47401, 812-332-5116, grace72301@aol.com | | Old
Growth CSA, Jon Navota & Keith Uridel, 3627 T.C. Steele Road, Nashville, IN
47448, 812-988-0579, wuridel@aol.com. A newly formed CSA focused on heirloom vegetables
and maintaining our agricultural heritage | | Pennington
Hollow Farm CSA, Lisa Spencer, 765-265-6115, A small farm focusing on naturally
grown heirloom vegetables | | Ring
Family Farm CSA, Dave & Sara Ring, 12660 E. Eaton-Albany Pike, Dunkirk, IN
47336, 765-789-4489 | Seldom
Seen Farm Winter CSA
John Ferree, 252 N C.R. 425E, Danville, IN 46122, 317-509-7828,
A new CSA operating in November and December. Contact John Ferree at info@seldomseenfarm.com
for additional information | | Sharritt
Market Gardens, Roger Sharritt, 6572 W. Reformatory Rd., Fortville, IN 46040,
317-485-6718, rlsharritt@aol.com | | Victory
Acres CSA, Terry Himelick, 765-988-2590, Indianapolis/UplandA 114-acre farm in
Upland that works with Victory Inner-City Ministries to bring people from inner-city
Indianapolis to experience good work in the country | | White
Violet Center for Ecojustice CSA, Sister Ann Sullivan, One Sisters of Providence,
St. Mary of the Woods, IN 47876, 812-535-3131 Ext. 430, Fax: 812-535-4551, wvc@spsmw.org | | Eat
Wild - Clearing House for Pasture Based Farming | |
| |
| EarthSave
Bloomington Chapter - Promotes food choices that are
healthy for people and the planet. (Bloomington) | | |
| Planning
With Power - Protecting Our Water and Environmental Resources - Calendar
of Upcoming Events |
ENVIRONMENTAL
HEALTH
BOOKS
| |
|
| | | A
Tides Center Project - Links and amplifies women's voices on issues of food systems,
sustainable communities and environmental integrit. 59624 Chicago Road, Atlantic,
IA50022-9619 | | | |
| |
| |
|
TWENTY
WAYS TO REDUCE YOUR INTAKE OF BODY CARE CHEMICALS
The UK Guardian has released
a brief consumer guide. Read all of
the tips here: http://www.organicconsumers.org
/bodycare/reduce052104.cfm |
| Why
drink Shade Grown Coffee? When
you drink shade grown coffee, you know that the coffee is grown with attention
to the soil, the land and its inhabitants. On a typical shade grown farm you will
find the coffee trees grown beneath a taller canopy of trees that provide protection
protection for the coffee and are beneficial to the soil. Equal
Exchange creates and develops long-term relationships with growers in Mexico,
El Salvador, Guatemala, Nicaragua, Costa Rica, Bolivia, Columbia, Peru and Tanzania.
These relations are health to the environment, local wildlife, migratory birds
and to the farmers. Farmers participating in these growing communities have the
opportunity to end cycles of poverty and exposture to chemical fertilizers and
pesticides and preserve the land and soil for future generations. In
Bloomington you can purchase Equal Exchange Coffee at the Runcible Spoon, Soma,
Bloomingfoods, and other locations around town. If you sell or serve Equal Exchange
coffee and would like to be added to our list, please send information to Local
Food. | | |
