FOOD WORDS U - Z
Bloomington, Indiana
Food Words of Interest to Cooks, Diners and Gardeners
Got a suggestion for our list, send it to localfood@greendove.net

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Our Bloomington community has a diverse and eclectic food vocabulary because of our richly diverse population and the high interest in food explorations. Send us your food words and help us to grow!

U - Z

Unsweetened chocolate - chocolate liquor or mass, without added sugar or flavorings; used in baking.
Upside-Down Cake - a cake with fruit placed on the bottom of the pan, topped by batter. After baking, the cake is turned upside down and served with the fruit on top.
Vanilla - an essential flavoring that comes from the pod of a tropical vine, an orchid that climbs, vanilla planifolia. It is commonly used in the United States as vanilla extract; it is also sold powdered or by the whole pod. In Europe, the pod is used to flavor sugar which is then used in baking.
Vanilla Extract - a vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds.
Vanilla Sugar - sugar flavored by vanilla beans. To make vanilla sugar, fill a large jar with sugar, break a vanilla bean in three pieces, press it into the sugar and leave for several weeks.
Veal - meat from calves slaughtered when younger than 9 months (usually at 8 to 16 weeks); has a lean, light pink flesh, delicate flavor and tender, firm texture.
Vegetable Oil - a general term describing blends of different vegetable oils such as corn, safflower, rapeseed, cottonseed and/or soybean oils; these blends are generally intended to have little flavor and aroma and to be used as all-purpose oils.
Venison - meat of deer.
Vent - to allow the circulation or escape of a liquid or gas.
Vermicelli - Italian for little worms; used to describe very thin spaghetti; available in straight rods or twisted into a cluster.
Vermouth - a white apéritif wine of France, sweet or dry.
Vichissoise - a cold soup made with leeks, potatoes and cream.
Vinaigrette - a cold sauce of oil and vinegar flavored with parsley, finely chopped onions, and other seasonings; served with cold meats or vegetables or as a dressing with salad greens.
Vintage - a word given to the harvest of grapes relating to the year of the harvest and wine production.
Viticulture - the study of grape growing.
Volume - the measurement typically used to measure liquids; volume measurements are commonly expressed as liters, teaspoons, tablespoons, cups, pints, gallons, fluid ounces and bushels.
Wafer - a thin, sweet biscuit.
Waffle - a light, thin batter cake baked in a special grill called a waffle iron. Basic batter is the same as for pancakes.
Warm - to heat a food using a very low temperature of approximately 105*F to 115*F (40*C to 45*C).
Wash - to apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms.
Water Chestnut - the fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
Watercress - a green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes.
Watermelon -
Wax Bean - a yellow version of the green bean; has a slightly waxier pod.
Weight - the mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial).
Whip - to mix ingredients quickly and vigorously by hand or using a beater or whisk
Whisk - in cooking, a tool made of wire loops used for beating. To stir rapidly, to blend ingredients to introduce air with a whisk.
White Chocolate - a candy made from cocoa butter, sugar, milk solids and flavoring; because it contains no chocolate liquor it is usually labeled white confectionary bar or coating; it can be eaten as a candy or used in confections and pastries.
Wild Rice - the grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor; available in three grades: giant (a very long grain and the best quality), fancy (a medium grain and of lesser quality) and select (a short grain).
Wok - a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.
Work - in cooking, this means to knead or mix gently with the fingers.
XL - bbreviation for extra-large, such as extra-large eggs.
Yam -
Yeast - a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast is necessary for making beer, wine, cheese and some breads.
Yogurt - curdled or cultured milk dish with custard-like consistency used in main dishes, in sauces and in desserts.
Yorkshire Pudding - a popover-like pastry cooked in roast beef drippings, this is one of the great British inventions. When cooked successfully, it puffs as high as a giant popover, and is crusty and savory with the natural gravy of the roast.
Zest - the thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler.
Ziti - Italian for bridegrooms; used to describe large, slightly curved tubes of pasta, similar to rigatoni.
Zucchini - a moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).
Zwieback - a biscuit or rusk that has been twice baked.
   
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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
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Local food is a resource for building local food networks, supporting sustainable agriculture and growing awareness on living in harmony with nature.


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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.
Spring - APS - 2
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

 

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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

ENVIRONMENTAL HEALTH
BOOKS

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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.

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UPDATED JANUARY 2006