We are what we eat? And our food eats what...?

A new phrase for the vocabulary. CSA - community supported agriculture. Does anyone know of anyone doing this here? Here at The Trad Pad, we are familiar with Aussie Farmers Direct. And great as this is, it doesn't give a personal relationship with the person who produces the food. Do we think it matters if there is a personal relationship? But then if I don't know the farmer, how can I be sure of land practices, etc. And if land practices are an issue - and think salination of the soil in Australia, not to mention erosion and then the land 'development' where we place MacMansions and BogunVillas on prime agricultural land - and there is a personal relationship, a knowledgable and concerned consumer may be able to influence, may be able to exercise valuable decisionmaking at some point in the journey from land to plate. Land degradation can have a direct affect on food security - not only in this rich, developed country but in some of the poorest, underdeveloped nations on earth. Food security is an issue: a slow burn for us in Australia, a fast burn and possibly a big bang for those in poor countries. Figures just released by the FAO, show that there were 50 million more people hungry last year. Not 50 million - but 50 million more, in addition, plus what there was before. Australia, the driest inhabited continent on earth, has been facing - courtesy of the longest and most extreme drought in living memory - the water issue. The release of the Draft Report of the Garnaut Review on Climate Change now extends our focus to climate. Emissions trading is well and truly on the agenda - and one of the biggest questions is whether agriculture will be included. We have yet to consider how all this might affect our own food security and cause us to question whether we are self-sufficient and secure in our food production.

Meatloaf Glaze and Orange Meringue Tart

Miss Eagle and Herself are a mother and daughter: two single women. So sometimes food is "catch as catch can" but we do have a few proper meals during the week. Some meals are prepared by Herself. Herself is a good cook but is not into food preparation in a big way. Miss E prepares some and now, being at home all the time with Herself as the worker, tries to do the maternal putting-a-decent-meal-on-the-table-for-the-hard-worker thing.

Herself has not yet taken the plunge into a meatless diet although she recognises that would be preferable. She gives two reasons: her susceptibility to iron deficiency and her acculturation to a meat diet. So Miss E does prepare carnivore food - usually about once a week - in consideration of Herself although she does note some decrease in beef consumption in Herself's diet. So, during this week, Miss E prepared a small meatloaf: something she hasn't cooked in at least two decades. The rainy, cold Melbourne weather this week has meant that good, old fashioned, solid comfort food is much appreciated. So the meatloaf came served with mashed potatoes, mashed pumpkin (Australians regard pumpkin as a vegetable more than a fruit), and peas. Miss Eagle always glazes her meatloaf and this time used a different ingredient because there was no brown sugar in the cupboard. The recipe for the glaze is below. Miss E presumes you all have your own favourite meatloaf recipe stashed away somewhere.

MEAT LOAF GLAZE

Ingredients + Method:

• 1/4 cup of commercially prepared tomato sauce/ketchup
• 1/4 cup of commercially prepared barbecue sauce
• 1 teaspoon of commercially prepared mustard
• Worcestershire Sauce to taste (1/2 teaspoon to 1 teaspoon perhaps)
• (The sauces can be varied to taste - chili sauce for instance)
• 3 rounds of palm sugar (would usually use about 1 tablespoon of brown sugar)
• Mix together until sugar is dissolved.
• If using palm sugar, you will need to heat ingredients in a pan and keep stirring until the palm sugar rounds dissolve.
• Brush over meatloaf

Dessert was Orange Tart served with custard. The oranges that were used were Australian grown Navel Oranges. These are the most readily available oranges in Australian food markets. Citrus growing has been problematic in Australia in recent years and we have watched with sadness as many growers have uprooted their trees. Australians are amazed at this - particularly when they see Californian Navel Oranges in the supermarkets on occasions. In the last year or two though, there has been a focus on Australian-grown fruit and vegetables and, generally, food markets are taking pains to label the national origins of produce. It is not clear to all of us how beneficial this is to Australian growers overall and we do know that some fruit canning companies have gone out of Australian hands in recent years and a lot of fruit products list on their labels that they are constituted from local and imported products. In spite of the severe and prolonged drought experienced in Australia through which our food producers have battled, Australians still think of their land as a land of plenty and food sufficiency. So, many of us are saddened when basic food lines come from elsewhere. Now to the Orange Tart. First a disclaimer. Miss Eagle is not copycatting Ahn at Food Lover's Journey. Miss E has only caught up with Anh and her marvellous Candied Orange Tart this morning. Perhaps because we share the same Melbourne weather, the need for Orange Tart was on the wind! Anh's tart looks wonderful with candied orange slices so Miss E resolves to try this one out. Miss Eagle's Orange Tart has been tweaked from Amy Schauer's Orange Tart in The Schauer Australian Cookery Book (p.413) so the ingredients below are Miss E's.

ORANGE TART

Ingredients

Pastry. (Miss Schauer calls this Cake Pastry. My mother called it Biscuit Pastry. The reference to cake/biscuit is because of the method which begins with creaming the butter and the sugar)

Ingredients

• 3 oz butter
• 4 oz sugar
• Vanilla (a capful)
• 1 egg yolk (save the white)
• 6 oz self-raising flower
• 4oz milk (approximate)

Method

• Cream butter and sugar
• Add vanilla
• Add egg yolk
• Fold in flour and milk alternately
• Line a pie dish. The one I used is approximately 1" deep and 8" across the base.
• Please note this pastry can be difficult to handle. In summer, it may be best to refrigerate before rolling it out. The pastry is very short and it may not be possible to roll the total amount around your rolling pin to place across the pie dish in one movement. You may have to put the pastry in to the dish in pieces pressing them together.
• Bake blind in a very moderate oven until golden.
• Remove from oven
• Cool and then fill.

Filling

Ingredients

• 1 cup sugar
• Juice of 2 large oranges
• Juice of 1 lemon
• 1 cup water
• Pinch of salt
• 2 egg yolks (save the whites)
• 2 good tablespoons of custard powder
• 1 teaspoon butter

Method

• Place all ingredients in a saucepan and bring to boil stirring until boiling.
• Let the mixture just begin to thicken (don't boil for too long or mixture will be too thick or may even go lumpy)
• Pour into baked pie case.
• Cover with Meringue

Meringue

Ingredients

• 3 egg whites that have been retained
• Caster sugar (4 to 6oz approximately)

Method

• Beat egg whites until peaks form
• Add sugar a dessertspoon at a time, waiting until each addition is beaten in and dissolved before adding the next.
• Spread over cooled filling.
• Bake tart in a moderate oven until the meringue is set and lightly browned.

Following Anh's example, Miss E will be participating in Sharmi's blogging event A Fruit A Month.

Be tempted: and be mindful of your food and its origins

The program for the Melbourne Food and Wine Festival came out with The Age yesterday. It's on for young and old. If you missed out on getting a hard copy yesterday, then try here.

Miss Eagle's spending priorities (she wants to be in WA in May for the ARIDS launch - see below) will keep her on a tight leash. But not to worry! Miss E's top priority event has three of her favourite things: Flour, Fed Square, and Free.

Top of the list for Miss Eagle is the International Flour Festival. For a breadmaker like Miss E, this promises to be wonderful. Please go to the bottom of the page for what Miss E thinks about Flour. For the non-rice dependent world corn and maize and wheat are the staple grains. From these four grains come flours to feed the world.

And then there are qualities and strains within the grains. For instance, durum wheat is THE breakmaking wheat. It is a 'hard' wheat and it's great for pasta too. Please check the product information on your packet of flour. The cheaper home brand flours on the shelf of your local supermarket are usually NOT durum wheat. They are of a softer wheat - great for cakes, but not for bread or pasta.

Picture at right: Durum Wheat

In recent years, there has been a periodic shortage of durum wheat in this country. For Miss Eagle, this is a dramatic issue second only to Climate Change. Australia is among the world's major wheat growers and exporters. We have a small population (20 million). If we have to import bread-making wheat, what is Australia coming to? If we cannot be self-sufficient in the factors of production of the staff of life in this country, why is this not a matter of national priority?

The item below comes from Bellata Gold

From the Farm Gate by Natalie Tydd

The 2006 durum wheat harvest, that took a little over two weeks to complete, was the culmination of months of hard work and planning, the ultimate goal being to produce a plump, golden grain high in protein and gluten strength with no chemical residue. Pasta quality is dependent on the durum characteristics as there are only two main ingredients in pasta -semolina and water. The 2006 growing season was plagued by drought, little to no rainfall meant many farmers were grateful to harvest at all, the result being a significant shortage of quality Australian durum wheat on the market. However, though the Bellata Gold yields were slightly down on previous years due to the lack of rainfall, the quality of the grain harvested is first-class. Owner, Doug Cush, believes the 2006/07 pasta produced will be a particularly good vintage, believing that the grain will have even more natural flavour than previous years due to the dry growing conditions. Once again the unique 100% traceability from the farm through to pasta production has ensured that Bellata Gold pasta quality and supply remains consistent from one season to the next.