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www.thelandonline.com — “Where Farm and Family Meet”
THE LAND — APRIL 30/MAY 7, 2021
Book tells the story of America’s forgotten farmers ership. Others persevered, and then lost One little hole in the ground. their land through lack of financial literaThat’s all it takes, as big around as cy, or problems with banks, the USDA or your little finger, a pencil eraser, a coffee the Farm Service Administration — the stirrer. A tiny fissure in the Earth, that’s latter which, suggested one farmer, what you need to grow dinner next week seemed to have been created to make or next winter, flowers for your table, susproblems. tenance for your animals or, as in the And yet, there were bright spots: like new book “We Are Each Other’s Harvest” folks a century ago, Black farmers know by Natalie Baszile, a tie to your past. THE BOOKWORM that sticking together is best for all. Years ago, while taking weekly proviSEZ They’re speaking up and persevering, in sions to an elderly relative, Natalie By Terri Schlichenmeyer planting and paperwork. Black farmers Baszile learned that the presence of food have learned to think around bigger issues in a neighborhood (or its lack) could be a by forming Black-owned co-ops, teaching new farmracial issue. Shortly afterward, she discovered her ers, making sure the next generation wants ownerancestors had been involved in farming, long before ship of the business, and ignoring old myths which she was born. That’s not unusual: as we learn in the say women don’t farm. Black farmers are mentoring. introduction here, nearly all African Americans They’re redefining the word “farm.” They’re doing today can claim farming is in their genes. what it takes to keep possession of their land because It’s never been a smooth thing, though. for them, there just isn’t any better way to live. Over and over in previous decades, Black farmers So you know where your food comes from. Bonus paid faithfully each month to buy farms from white points if you grew it yourself. Even better, when you landowners, only to ultimately, cruelly be denied own- read “We Are Each Other’s Harvest” after you’re
done weeding. Using a little of this (fiction excerpts, poetry, and quotations), along with a little of that (essays, interviews, first-person tales, and history), author Natalie Baszile gives praise to Black farmers and ranchers, showing that what may seem like a newly-discovered connectedness to the land goes way back. It is, in fact, a slice of the past that’s rich as a fertile field, but also loaded with rocks that crushed many dreams. And yet, while the stories Baszile lets loose need a wider audience today — they can’t be silent anymore — anger at the past isn’t the reason for this book. No, this is much more of a prayer for the Black stewards of the land, and for those who’ve listened to their hearts and stood, one hand filled with dirt and the other with seeds. Whether you are a farmer, know one, or accept the fruits of one’s labor, this book is the perfect meditation. Lush as a spring morning but sharp as barbed wire, “We Are Each Other’s Harvest” is a book for the well-grounded. v
Edible flowers are great additions to any meal Line a baking tray with wax or parchment paper. Melt the chocolate chips according to package directions and pour onto Hazelnuts the tray. Spread evenly (you will fill only about three-quarters of Pre-heat oven to 350 degrees. Spread the hazelnuts in a single the tray). Sprinkle with edible flowers, or gently place the flowers layer on a baking sheet. Bake for 10 – 14 minutes. In about 5 – on the chocolate for more precision. Let the chocolate set in the 7 minutes stir the nuts, so they toast evenly while also checking fridge and break into pieces. on the progress. When hazelnuts are cool, put them in the center TIP: For more precise cuts around the flowers, let the chocolate of a towel and pull corners of the towel together and roll hazelset well enough to score with a knife (about 15 minutes in the nuts around with some force till skins come loose. A small fridge). Let fully set and break apart where scored. amount of skin will remain on the nuts and that is fine. When cool grind them in a food processor until fairly fine. n Vinaigrette If you’ve never had a deep fried zucchini flower, boy are you While the nuts are toasting, make the vinaigrette. missing out. This is a lightly breaded taste treat. In the bowl of a blender or food processor, add the hibiscus Deep Fried Zucchini Flowers vinegar, mustard, maple syrup, salt and pepper. Turn on the bonappetit.com blender/food processor and slowly add the oil. (Or, add ingredivegetable oil (for frying) ents to a bowl and puree using an immersion blender.) Mince 1 1/4 cups all-purpose flour the shallot and garlic and whisk them into the vinaigrette. Set 1 teaspoon kosher salt aside. 12 ounces chilled Pilsner, lager-style beer, or club soda Salad zucchini blossoms (stamens removed; about 2 dozen) Add the mixed greens, edible flowers, basil, dill and mint to a sea salt large bowl and toss. Add the green onions, blueberries and tomaIn a large pot, heat about 2 inches of oil over medium heat toes to the bowl. Crumble the cheese with a fork and add to the until a deep-fry thermometer reads 350 degrees. Combine flour bowl or onto individual salads. Add nuts and dressing to individu- and salt in a medium bowl, then whisk in beer until almost al salads. smooth (some small lumps are welcome — don’t over whisk or n you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without Bring some pizazz to chocolate bark by adding edible flowers crowding the pan. Cook, flipping once with a slotted spoon, until to the mix. golden brown, 2-3 minutes total. Transfer to paper towels to Prettiest Chocolate Bark drain. Sprinkle with sea salt and devour while hot. thedecoratedcookie.com n edible flowers Not only do these candied flowers taste sweet, they look pretty 12 ounce package (2 cups) of chocolate chips (semi-sweet, dark sweet as well. or milk, whatever your preference) COOKING WITH KRISTIN, from pg. 7
Candied Edible Flowers
thespruceeats.com 1 to 2 cups edible flowers 1 egg white (at room temperature) 1 teaspoon water 1/2 cup superfine sugar Gather the ingredients. Add the water to the egg white and whisk it gently with a fork or small whisk just until a few bubbles appear. Working with one flower at a time, dip the paintbrush in the beaten egg white and gently paint all the petals on the front of the flower. Turn the flower over and paint the back of the petals as well. It’s important that all the surfaces be covered so that the flowers are properly preserved. Hold the flower over the bowl of superfine sugar and sprinkle the top with a thin, even layer of sugar. Turn the flower over and sprinkle the bottom with sugar as well. If there are large clumps of sugar anywhere, dust it off gently so that only a thin, even layer of sugar remains on the flower. Place the flower on a wire drying rack to dry completely. Smooth the petals out and arrange it how you would like. (Once it is dry it can no longer be moved, so take the time now to get it to look its best.) Repeat the process of brushing the flowers with egg white, covering them with sugar, and arranging them on the drying rack until all of the flowers have been candied. Allow the flowers to sit at room temperature until they are completely dry. Depending on the humidity in your house, this can take anywhere from 4 to 24 hours or longer. When they are finished the petals will be stiff. Remember flowers aren’t just for gardens, they’re a great addition to any meal. Add some flare to your plate tonight with edible flowers. Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v
