Looking for a charitable year-end donation?

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Aloha everyone!

I am taking a new job here on Maui! In addition to our running an oceanfront Bed and Breakfast, I am the new Children's Yoga and Education Coordinator through the Haiku Hot Yoga Maui Studio and partnered with the Maui Youth Health Rangers Club! We are a 501(c)(3) entity called Ke Kula 'Ike no ke Kauiaulu in Hawaiian, which translates to School of Knowledge for the Community. This amazing opportunity allows me to tie in many of my driving life factors: yoga, children, farming and gardening, health and nutrition, Mother Ocean, and the environment!

So what does this all mean? I'm currently taking a Hot Yoga teacher training through Haiku Hot Yoga Maui to be our Youth and Teen Hot Yoga teacher! This is an intensive training that draws upon my many years of Hot and Bikram Yoga and my focus is to gear our Hot Yoga classes toward children and the prevention of childhood diabetes. At our studio we will grow microgreens for immediate consumption and have free microgreens starter kits for our kids participating in the Maui Youth Health Rangers Club to take home! We will have a community garden where the children and adults alike will be able to take responsibility for where and how their food comes from! Our garden is visible from the courtyard of our studio.

The Maui Youth Health Rangers Club will have an after-school science club exploring many things from our inside environment to our community and our outside environment. Children participating in the Club will have their yoga paid for and be encouraged to do 30, 60, and 90 day Hot Yoga challenges where the children will have science based health documentation of each other as they get healthy and combat childhood diabetes. 

While we're cleaning up our “inner ocean,” we're also cleaning up our outer ocean, partnering with marine conservation agencies here on Maui. Our Maui Youth Health Rangers Club, along with other members of the community will be getting to work with, play in, and clean up our Mother Ocean.

We are restoring our personal health and well-being, our community's health and well-being, and our environment's health and well-being with a strong focus on our youngest generations!

I am looking to raise $2000 by the end of the year. All donations are tax deductible!!! Please consider donating any amount, big or small as a gift for a GREAT cause!! How can you help? Also, please check our website http://www.HaikuHotYogaMaui.com for great items you can donate to help us out!

 

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Please check out my yoga story. 

Mahalo,

Alexis Distad

Haiku Hot Yoga Maui
P.O. Box 791353
Paia, HI  96779
808.344.9270

a 501(c)(3) entity

Ke Kula 'Ike no ke Kauiaula

School of Knowledge for the Community

99-0300957

Or please donate online!!

Summer's here! Slow Smoking on the BBQ: Why and How-To

Recently Tara Firma Farms, one of the two farms that I work on, asked all the employees to write an article for our weekly newsletter.  I thought that this would be a great excuse to get back to my overly neglected blog.  Enjoy!

 Slow smoked pork shanks over lettuce and homegrown backyard broccoli flowers.

Summer is here!  Slow Smoking on the BBQ: Why and How-To!

Every year, as soon as the weather gets nice (which is both subjective, and roughly year round for us in the beautiful Bay Area) my husband Eric fires up our Weber coal BBQ and goes to town!  Sometime last year, Eric mastered the art of slow smoking, and we have now found my favorite way to cook food.  This really simple technique is a fan favorite in our house, and we'd like to walk you through how it's done.  Please note that this is for use on coal BBQ's.  If you have a gas BBQ, you can purchase a smoke box for a similar effect.  Or better yet, you can purchase a coal BBQ for best taste. :)

We find that since the meat we get in our CSA box is of such incredible taste and quality, that very little is needed to be done prior to smoking it.  We really like to have the meat speak for itself.  Season ahead of time with a dry rub of your choice.  There are a variety of seasoned salts available in the farmstore that are great for this purpose, such as French Herb, Rosemary, and Garlic.  We also like a seasoning from Trader Joe's called 21 Seasoning Salute.

In his own words, here's how the Master gets it done :)

Slow Smoking - Why and How-To:

WHY
1) Great INTERNAL Moisture.  "Low and Slow" means exterior doesn't burn while bringing internal temp up.
2) Fantastic Color.  "Smoke Ring" just inside outer surface.
3) TASTES AMAZING.  Rub or marinade permeates COMPLETELY.  Because internal moisture is still present, all of the juices add to the flavor, so you really taste the meat.
4) It makes your neighbors insanely jealous, and makes your whole neighborhood smell UH-MAZING!

HOW-TO
In order to achieve good "smoking" conditions, you need two things.  WOOD CHIPS and *INDIRECT* heat.  The wood is important as it actually creates the smoke.  Not all wood is equal, also.  I prefer mesquite for chicken and either apple or pecan for pork.  (I don't really have a wood preference for smoking beef, yet).  I soak several handfuls of wood chips in water for at least 30 minutes and try to use large chunks.  I put these directly on the hot coals and replenish them when the smoke dies down.

Equally (if not more) important is the indirect heat.  If you put the meat right over the coals, it will cook quickly and unevenly and the results will not be positive.  I make sure to keep the meat as far from the heat as I can.  I keep this in mind when I lay out the coals.  For pork, I use a "two-zone" arrangement with all of the coals only on one side of the BBQ.  Then I put a metal pie tin half-full of water on the other side under the meat.  The water helps keep the air moist, which in turn keeps the meat moist.  The tin also catches the drippings which helps extend the life of the grill.  I do the same with quartered chicken.

For whole chickens, I set up the coals in a "Ring of Fire".  I dump the coals around the outer edge, adding some new coals to help fill all of the ring.  I add the same half-full pie tin to the center and put the bird above it.  The ring helps ensure equal heat all around the bird.  I also use an open, half full beer can to stand her upright.  (Technically, I use a stainless steel facsimile to avoid aluminum and dye, but you get the point.)

Keep the lid covered as much as possible to avoid losing that precious smoke!

For grilling those scrumptious fresh veggies, I tend to put them right over the coals as the meat is coming close to done.  The goal is to cook them quickly and efficiently.  They have different properties and can handle it.

QUICK NOTES:
1) As always, grass fed/pastured meat cooks faster than corn fed meat.  If you expect it to take an hour, assume it will be ready in 45 minutes.
2) Digital thermometers are your friend.
3) Practice often! (And have fun!)

 Enjoy!  Your lovely farmhands, Alexis and Eric Distad.

Alexis getting down on some smoked pork skin!  Believe me, it was incredible!

50/50 Burgers: A Love Story

I've recently made a few posts on my Facebook page, From Farm To Table, about my 50/50 burgers and have had some inquiries on how to make them.  So, here we goooooo!

I stumbled into 50/50 burgers last summer when I NEVER wanted to see another summer squash in my CSA box again.  But alas, they kept coming.  "What on earth can I do with all this?" I thought.  "Maybe I can hide them in some grass fed ground beef in burger form, similar to my meatloaf."

So out came the Cuisinart with the shredder attachment and in went all those beautiful green and yellow summer squashes.  As much shredded squash as I could cram in, one pound of grass fed ground beef, and salt and pepper to taste all went into a mixing bowl.  I kneaded them together, as if it were bread, until mixed throughly.

The burgers were spectacular!

Since then I've experimented with all different types of veg.  The more veg the better!  I love to put in whatever is seasonal.  This is a great trick to use if you have some veg leftover before you get your next CSA box, you have an abundance in your garden, you want to get some more vegetables in your diet, or you'd just like make 6-8 burgers out of that pound of grass fed ground beef!

Last night I made my 50/50 burgers with a bunch of beet greens, stems removed (I don't like the texture), and half each of white and red onions, both chopped.  Add in one pound of grass fed ground beef and sea salt and chili garlic sauce to taste.  (I tend to shy away from black pepper and use red pepper instead -- and I used to abhor spicy, too!).  I kneaded all the ingredients together for about 3 to 5 minutes until all the veg is incorporated in with the ground beef.  It might seem like this is more than the ground meat can hold.  But if it sticks, it fits!

I also made my first grass fed lamb burger the other day.  I put in a ton of fresh mint from my garden and pine nuts in it.  It was soooooo good! Play with it!  I've used chard, kale, beet greens, basil, mint, various fresh herbs, peppers, squash, garlic, and many many more.  All are delish!

Have fun, enjoy, and please let me know what you've tried and how it came out!

IVOFG: John Valenzuela and food forests

This week we had the privilege of listening to John Valenzuela,

president of the Golden Gate Chapter of The California Rare Fruit Growers Society. We discussed food forests and permiculture, as well as sampled apples that he and students brought from home (yummo!)

and finally took a trek out to our orchard. 

A food forest has seven layers, although a food forest needs to have at least three layers (big, medium, little)

1) Canopy or overstory (such as large fruit and nut trees)
2) Semi dwarf (such as peach, citrus, persimmon)
3) Fruiting shrubs
4) Herbaceous layer
5) Rhizomes (root veg)
6) Soil (ground cover)
7) Vertical layers

Food forests were inspired by the tropics, where the forests are super productive with foods, herbs, and medicinal properties.  We also discussed the Polynesians, who when traveling, were said to have 22 types of plants and animals they'd bring in their canoe to feed themselves in distant lands.  This sparked an internal question: What would my 22 canoe crops be?  What would yours be?

John said the number one item needed for the a food forest is water. "You got tho get your water right, or you got nothing right."  Wonderful ways to go about collecting war is to have a rainwater catchment system.  Another idea is grey water recycling--to use water from inside the house for outside water.  Gravity fed water is a great and simple system also.  How about a pond?  Grow fish for food and the fish water is great for plants.  "Do you have an excess of slugs?" John asked.  "Maybe instead you have an absence of ducks." Ducks!  Ducks are great for eating pests and they give you eggs!  Double win!  For more info on aquaphonics, please check out Max Meyers of NorCal Aquaphonics link below.

How about planting flowers?  Flowers are a wonderful habitat for the predators of pests (pest predators).  When planting flowers in your food forest, look for flowers that are very accessible for insect's small mouth parts.  It's very important to provide for the pest predators, because these guys have a longer, slower life cycle than the pests they hunt. Remember when planting your food forest, diversity makes it interesting.

Also, please make sure that you plant pairs or clusters of fruiting trees for pollination (plant sex!) and that tree planting is planting for decades away.  And as always, share  your harvest!

And lastly, I want to impart you with John's 3 VERY IMPORTANT rules for seed saving, planting, and propagating.  LABEL, LABEL, LABEL!

Please check out these other links for more info!

Regenerative Design Institute  

CA Rare Fruit Growers Golden Gate Chapter

CA Rare Fruit Growers Scion Exchange 

John Valenzuela's blog, Cornucopia Food Forest  

NorCal Aquaponics

Summer Tomato Live: Why processed foods are so bad.

We lovelovelove Summer Tomato in our house. This is a quick 30 min Summer Tomato Live piece on why processed foods are so bad. Please have a listen. 

Check out more of Darya and Summer Tomato at http://summertomato.com!

The Wonderful World of Freecycle

Freecycle. The word came to me one evening. I rushed to my computer and googled the word to see if something as cool as 'freecycle' could exist. By gum, it did!

What I learned was that Freecycle is a web based community forum or bulletin board where people can both offer and request items. Remodeling your kitchen? "OFFER: Kitchen Cabinets". Or you just had a weight change? "OFFER: Women's shirts, size medium". Or maybe you're doing some housecleaning? "OFFER: 2 years of back Yoga Journal issues". Need something for a project or looking for a new item? "WANTED: Picture Frames" or "WANTED: Newspaper for my wormbin" maybe even "WANTED: Redworms for my wormbin" or simply "WANTED: Travel Coffee Cup". You usually pick up at the home of the person who is giving it away, although I've even had things delivered to me!

The idea behind Freecycle is to keep things out of landfills. It's great to recycle your old collection of Yoga Journals, but isn't it better to give them to someone who could use them in their current incarnation?

In Marin County, we are very lucky to have such an active Freecycle group. It is superbly moderated by Nicole; groups.yahoo.com/group/marinfreecycle/ has over 5000 members, and averages about 200 offer, wanted, taken, promised and received posts weekly.

I love asking for things on Freecycle. Sometimes I get treasures, sometimes my search is fruitless, but very rarely do I ever receive duds. I also lovelovelove offering things on Freecycle. I believe that what you put into Freecycle, you get back. Personally I have Freecycled kitchen appliances (juicer, bread maker, refrigerator), a hot tub and a BBQ, a 1/2 a bag of kitty litter, books, houseplants, gift wrap and yoga DVDs, just to name a few. Nearly anything can be found in your community, if you know where to look. I strongly encourage you to find and frequent your own Freecycle community. If there isn't one in your area, then start one! The only cost is going to your community members' houses and picking up your new treasures. Plus, you'll save money, keep items out of the landfill and you just might meet your neighbors and make some friends in the process.

IVOFG: Making compost 131

This article was written by Alexis Distad for the Indian Valley Organic Farm and Garden student blog.

Today we made compost piles. We went out to the field to 'get down!' As a class we broke off into groups trimming chard back and removing bolted lettuce and basil. Sunburnt peppers and other green material were made into a huge green pile.

In three groups, we each laid out the structure for a 6'x6'x6' compost pile. First we went down the sunflower stalks.

Branches would have worked well also. The big guys work well to facilitate drainage. Next we add a layer about 2"-4" thick of brown matter. In our case the brown matter was hay (and then wood chips when the hay ran out).

Dry leaves would also do the trick. Then the pile is doused with a hose. Just enough water to well dampen but not drench the pile. The pile is then covered with a similarly thick layer of green matter. We used the large pile of greens that we had just pulled from the earth. Any garden greens will do fine. Again, douse with water. Next comes a similarly sized layer of manure. We used horse manure.

Then more water yet again. And the cycle goes on. Brown, green, manure. Brown, green, manure. Brown, green, manure. All then capped off preferably with hay, although some other brown matter would work also.

All this until the pile is (ideally) six feet tall.

As our three groups built up, some were in the rows uprooting more bolted lettuce for our green layers. All the work uncovered some rare critters.

We found a super fuzzy caterpillar, a praying mantis, and a camera shy frog, all in the rainbow chard!

After all the piles were completed we stood in a circle encompassing the piles, holding hands, offering blessings to our new piles.

These compost piles are made of 100% organic materials. Everything in it is of the earth, and will go back from whence she came. There is no plastic case that had to be made, shipped, purchased, assembled and eventually thrown away. Our piles are 100% au natural. Our piles will get turned weekly, although a pile this size can be turned every two weeks.

Lastly, an aerobic compost pile, such as ours, has to get to 131 degrees Fahrenheit for at least three days in order for it to do its do. It can get hotter, but never any cooler.

Twas the night before the CSA box...

So it's Thursday night. Farmday Friday is upon us, and we're about to come home with our CSA box full of *amazing* fresh, local, in season fruits, veg and pastured meats from Tara Firma Farms.

I open the fridge and inspect our veg bins to find three beautiful yellow carrots, two leeks, a bunch of bok choy, a nice round, fat green summer squash and some kale. I KNOW WHAT TO DO! I measure one cup of quinoa, place it in a small pot, and dump two cups of water atop the grain and bring to a simmer. Quinoa cooks just like rice, and if you're unfamiliar with it, it has a mild nutty flavor and is packed full with protein!

As the quinoa is cooking, I finely chop the two leeks, discarding their tops in my veggie freezer bag (which is always next to me collecting my scraps as I cook) for stock at a later date.

Leeks go into the saute pan with some homemade lard on a low heat until they caramelize, being stirred every so often so as they don't burn.

On another burner is my cast iron grill pan, loaded up with the summer squash, cut into large, fat coins. A little more lard to keep them from burning to the pan, turned once in a while, and they're good to go.

As those are going on the stove, I finely chop the bok choy, carrots and kale. Into the bowl they go! Followed by a generous fistful of flax seeds (sesame would work also, if you have it!) Next, the quinoa goes into the bowl, followed by the caramelized leeks and finally the grilled squash, all finely chopped. Tonight I topped it off with some goat cheese before adding the salt, pepper and lemon juice. Finally, I added the last plum from our fruit box (why not?!) and topped it all off with some Tabasco. It's delish!

I love these quinoa salads because I throw nearly anything and everything into it and it's so super healthy. I like a good 50-50 grain-veg ratio. The more veg, the better! It's a great way for me to eat my veg when salads get so mundane. They can very easily be prepared vegetarian or vegan and quinoa is gluten free. Plus, it's a great way to clean out the veg bin and make way for all the new yummies! I hope to make a quinoa salad a staple in our house. Very healthy, fresh, delish, filling and can change from week to week so as not to get repetitive. I have to thank my friend Jessi, who first turned me on to these. Thanks, Jess!

I feel a hankering for quinoa, mango, feta and cucumber with some kale. Let's see if I get cucumbers and kale in my box this week!

Of Thursday Last

Little rock that spoke to me
in the tide pools of
Thursday Last

Amongst the hermit crabs
& scuttle crabs & rocks.
Little rock that spoke to me
in the tide pools of
Thursday Last

Red & vibrant in the light
& surf
pick me
I am beautiful.
Little rock that spoke to me
in the tide pools of
Thursday Last

Unique you were
in color
& glimmer
& shape
I tucked you away for safe keeping.
Surely your
beauty
is something to be celebrated.

Stashed away
in my suit case.
On my desk.
Little rock that spoke to me
in the tide pools of
Thursday Last

Ever so wise
you are beautiful.
You are something to be celebrated.
So why your celebration
struck
a lifeless blow?
Stowed away for only my enjoyment.
Little rock that spoke to me
in the tide pools of
Thursday Last

Red & vibrant in the light
unique you were
in color
& glimmer
& shape.
Little rock that spoke to me
in the tide pools of
Thursday Last

You have lost you twinkle.
The only glimmer of your
intrigue
lies as a sad salty reminder.

You belong in the ocean.
Here you are mundane,
Little rock that spoke to me
in the tide pools of
Thursday Last.

Worm Bin Diary

Yesterday I decided we need a worm bin. Having done some research on the differences between compost piles, worm bins and worm tubes, I'd narrowed my first food scrap receptacle to be a worm bin, either built from reclaimed wood (such as pallets, or planks), or a layered bin used from reclaimed buckets with holes in the bottom. I opted for the layered bins, as it just seemed easier. Reclaimed buckets are easy enough to find. I suggest your local freecycle community or your local nursery. These buckets will already have holes in them. No need to buy something when there is yet another fabu use for the 5 gallon nursery bucket.


This morning I mentioned my idea to our landlord and he gave me about 8 buckets, all saved in the gardening shed from previous plant homes and all of various sizes. There was a larger set of 4 seemingly random buckets and a few uniformly-sized buckets.


I am using the larger buckets, since I already have a lot of food scraps accumulated and saved from the compost pile for my new worm bin. I wonder if their unevenness will cause a problem down the road...? Out came the bowls of food scraps and into the 4 tiered bucket tower.


The way that the layer bin works is that the newest food scraps go in the top layer, and in our case, the first layer. Red worms are dumped in, and they go to town. Eat eat eat! As they eat the rotting food, they poop. The poop, or worm castings, is a luscious black dirt that your plants will love! As these guys are doing their thing, they will always go UP for more food, and it is our job to feed them with delicious plant kitchen scraps (they LOVE fruits and veg, breads, grains, cereal, coffee grounds and filter, tea bags, egg shells, and brown matter, such as cardboard, paper and dried leaves. They HATE meat, dairy, oils and fats, and feces) On to the next bucket, where more food scraps are added. The worms will crawl up through the holes in the bottom of the bucket and start eating the newer food, as they've turned the previous bucket into castings. And again, and again, until you have a 4 bucket rotation. Ideally, the entire process will be timed as such that when the top bucket is full and ready to cycle through, the bottom bucket will be all full of amazing castings. Additionally, if all goes according to plan (fingers crossed) the bottom bucket will also be vacated of all of its biological organisms, which are munching on the food above. Take the your bottom bucket full of worm castings and sprinkle it on some very lucky plants, or grow your saved seeds in it. Now place the newly emptied bucket on top and start filling with food scraps. And thus goes the worm bin cycle!

As previously stated, I chose the 4 larger buckets of varying size. My thought is that MAYBE I'll be able to dump them if necessary as I go. The smaller buckets just look so...small. We'll see!


After I got my bins and dumped in my food scraps, I left for Sustainable Fairfax. They have a very healthy worm bin and I wanted some of their worms, as they very generously offer them. I brought a hummus container from my recycling and started my journey.


When I got to Sustainable Fairfax I took my bracelets and rings off and dove into the earthy wooden chest in their backyard. Opening the box was exciting. Inside was a city, with everyone hard at work. On the top were soft roly polies, some the biggest I've ever seen, crawling on the cardboard egg crates and paper, tea bags and carrots, biodegradable bags and worm castings. Most of it was soil. Digging past the top layer and the roly polies are small banana slugs. Banana slugs? Who knew! Below the slugs were the red worms, quickly descending away from my grasp. They could sense my hesitation. It gave them a head start in our game of hide and go seek. Castings and as many little worms as I could wrangle went into my little plastic tub.


When I got home, I inspected my bounty and was very surprised to see how many colorless white baby worms were tangled in with my larger worms. And 2 medium sized roly polies, plus one itty-bitty baby roly poly were all visible also. The castings and critters got dumped into the bottom (currently only) bin so they could do their thing, eating my food scraps and pooping amazing soil as we speak. More food scraps, and soon more rotating tiers. News to follow!


Great links from "Edible Marin and Wine" and WSU on composting and worm bins!

http://www.ediblecommunities.com/marinandwinecountry/summer-2011/composting-101.htm
http://whatcom.wsu.edu/ag/compost/Redwormsedit.htm
http://whatcom.wsu.edu/ag/compost/easywormbin.htm
http://www.wikihow.com/Make-Your-Own-Worm-Compost-System

Feeding the calf, et al

Today was a magical day. By far the best I've had on the farm to date.

Usually I pick up our food on Fridays, but this week was different. This week I went to Tara Firma Farms on Saturday. And as luck would have it, I got there just as a tour was starting, which I joined immediately. These farm tours are awesome and it's never the same thing twice. Today we hung a right after the chicken brooder to see the 1 week old calf that had been abandoned by her mother after birth. In groups of 2-3, we came into her little pen and said hi.


I pet her and she tried to nurse my fingers! This animal was amazing to me. Only 7 or 8 days old and she was already the size of a great dane.

photo from http://www.seattleweekly.com/

Sometimes the brown love resembled a large deer, with her large ears and big brown eyes. Other times she very clearly looked like a mini cow. Either way, it was hard to believe that this huge animal, complete with teeth, was merely one week old.


The tour moved on to the piglets, who were now running and bunting with their mama elsewhere. These nearly 50 pound animals had been little jelly beans on our first trip to the farm back in April. Today we got in the pen with them and they approached us and smelled our hands. To recap: I've pet a calf and had it try to (gently) eat my hand, and now have pet the pigs. Awesome.


Next we walk by the gardens and back to the farm store, where I get my meat, veg, fruit and eggs. Just then, Tara says "we've got the feed the calf." Without thinking twice, Olivia (the 11 year old volunteer farmhand) and I volunteer for the job. "Great!" says Tara. "This is what you do..." Excellent! We grab a quart-sized bottle with a nipple the size of a hot dog, fill it with powered milk for calves and top it off with water. Next, Olivia and I set off for the calf. Tara showed us how to feed her and she drank the whole bottle, plus two more bottles full of water. After we finished feeding her, Olivia turned to me grabbed my hand and said quite matter-of-factly "Now we'll feed the pigs the cracked eggs." OK!

We each grabbed one dozen of the best eggs in the world and climbed into the pig pen with the largest of the young pigs. When we got there they were ALL sleeping. Then suddenly, Olivia made a sound and they ALL sprang to life! All 50 of them. All 50 of the 250lb pigs were awake and mighty interested in eating my shoes. And my ankle tattoo. They didn't do more than tickle, though. We threw the eggs on the ground and the pigs made quick work of the orange-yolked beauties. One pig walked between my legs, and then another followed suit. The second one, being ever so slightly larger than the first, nearly knocked me over into the pig pile! Olivia and I couldn't stop laughing!


After all of our eggs had been devoured in a mass of snorting and grunting, we went back to the farm store to wash up, tidy the veg and grab some wilted mustard greens for the chicks and goats. The chicks were very excited about the greens. The goats, who were out of their pen and had just been on a tour with Tara, were less thrilled with the wilted greens and far more enamored with the rose bushes and weeds and grass and trees. Try as we might to get the pet goats back into their pen with the mustard green "carrot" trick, these three gals wanted no part. They'd rather scale the trees for low branches and leaves. Finally, with the help of four children under 10 years and a very kind man and his dog's leash, Olivia was able to get all three back in their pen.


Needless to say, I went home smelling like a barnyard. The calf and the piglets and the calf again and then down and dirty with the pigs and the chicks and finally the goat herding left me with a smell unlike any other. My shower has never been as welcoming as it was today. What a truly magical day.

Eric's Smoked Beer Can Chicken

Let me please start off by saying that Eric's smoked beer can chicken was THE best chicken I've ever had. Hands down.

We got this amazing whole, pastured chicken from Tara Firma Farms in our CSA box. This chicken, like all local, pastured meat, is very special and deserves simple, amazing recipes to allow for the meat to take center stage and shine. The plan was to "smoke" the chicken and share the treat with some good friends. Eric did the cooking, so I'll have him share the recipe and some tips.

In Eric's words:
"I love BBQing. I can't think of much else I'd rather do on a nice and sunny, summer day. Cold beverage, pool, BBQ. My best advice to someone starting new with BBQing is 'be patient'. If you rush the process, you'll end up with a hockey puck for dinner. Not even Canadians want that. So plan ahead. Figure out roughly when you want your food to be served and work backwards from there. Plan for about 30 minutes for the coals to catch fire and the grill to be ready. I don't propane because I prefer to work with the fire and smoke, but you can cut probably 15-20 minutes off of the prep time with a gas grill. It goes quickly from done to overdone, so when it starts getting close, check on it often. Digital thermometers help a lot here. It might help to start hors d'oevres prior to pulling the chicken. First, it will not need to rest too long prior to cutting; and also, that bird is going to look gorgeous! Let *everyone* see it!! Finally, have some fun. It started as a nice day. End it as a nice day, too."


The final product was amazing. This bird was smokey perfection. The meat was cooked perfectly. And let me tell you about the skin! I love chicken skin, and usually it's not that good. So I typically don't eat it. This was the best skin I've ever had. Ever. It was better than bacon. IT WAS BETTER THAN BACON! (Just in case you didn't hear me correctly the first time). Eric deserves a ton of credit for why this meal was so superb. He put in a lot of hard work making it amazing. The chicken (and how she was raised) deserves the rest of the credit. This pastured bird didn't just taste better, but actually looked different than a frozen "brand" bird. The skin on our dinner was white before cooking, not yellow. The difference was immediately noticeable and even the leftovers were amazing. My mouth is watering, writing this now. Much like smelling those frozen chicken bones as they underwent their first stage of becoming veg and chicken stock! I am so excited for our next whole chicken from Tara Firma Farms. There is really nothing else like it.

------------------------------------------------------------------------------------------------ Eric's Smoked Beer Can Chicken Recipe adapted from "Weber's Way To Grill" weber.com/grillout/ (Eric's cooking notes appear in italics.)

• 1 whole pastured chicken, about 4 pounds, giblets and any excess fat set aside
  
• 1/4 cup kosher salt
• 1 can (12 fluid ounces) beer, at room temperature
• 4 handfuls hickory wood chips, soaked in water for at least 30 minutes
• Rub
  • 2 teaspoons granulated onion (omitted; not for taste, I simply didn't have any)
    
  • 2 teaspoons granulated garlic
  • 1 teaspoon prepared chili powder (I used 2 tsp New Mexico Red Chili powder)
    
  • 1/2 teaspoon ground black pepper
  • (1 tsp hickory sea salt)
    

1. Remove and the neck, giblets, and any excess fat from the chicken and put in your meat freezer bag for making stock. Save the fat separately (not good for stock) or discard. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1-1/2 to 2 hours.

2. In a small bowl mix the rub ingredients.

3. Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. Season it all over with the rub. Fold the wing tips behind the chicken’s back. Let the chicken stand at room temperature for 20 to 30 minutes before grilling.

4. Prepare the grill for indirect cooking over medium heat (350° to 450°F). (Normally when I BBQ, I prepare a 'two-zone' fire for direct and indirect cooking -- all of the coals on one side only. This time, I made a 'ring of fire' with the coals so that it was mostly indirect cooking but with even temperature all the way around the bird. I hand-fashioned aluminum foil into a water-pan to put in the center of the ring and under the bird -- an aluminum pie tin would work also. This is to promote a little moisture in the air so that our treasure wouldn't dry out and also to catch most of the grease from the chicken to prolong the life of my grill. While the coals were coming to a good smoking temperature, I BBQ'd some beets in the center of the grill. Might as well not waste the heat!)

5. Open the beer can and pour out about half the beer. Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can. ('Pour out' has many interpretations. I 'poured out' half of the beer prior to it adjusting to room temperature...)
   

6. Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood chips begin to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170ºF in the thickest part of the thigh (not touching the bone), 1-1/4 to 1-1/2 hours. (I added extra wood chips twice during the cooking to refresh the smoke. I also had to pour water into the drip-pan once or twice. The real key to this process is closing the lid. If you can't close the lid, there's not much use in adding wood chips. You NEED to trap the smoke. My bird barely fit without touching the lid, so it's something to look into before you get too far ahead of yourself. Also, our bird was only about 3+ lbs and needed MAYBE 45-50 minutes to cook completely.)
   

7. Carefully remove the chicken and can from the grill (do not spill contents of the beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lifting it from the beer can and cutting into serving pieces. Serve warm. (I used tongs for the bird while sliding a spatula under the beer can until I could transfer the whole set to a baking sheet. The can might want to slip out and that would ruin your evening.)
   

8. Save the bones when finished and put them in your meat freezer bag for making stock.
   

Making Stock

The pot smells woody, earthy, fresh and alive. Vibrant red beet stalks with leaves of green and yellow, veined and speckled red. Tops, bottoms, outsides, and innards of vegetable misfits and castaways come together to make tonight's stock.

The frozen bag smells like beets, an amazing smell. In my freezer lives a gallon ziplock freezer bag, for the purpose of collecting veg scraps. Today it is brimming with chard stalks, beet greens, garlic and onion papers, beautiful stems of blue/green dino kale, pepper tops, innards, and seeds, onion ends, mint stems, and carrot corners. A delicious medley of vegetable goodness, frozen at the peek of their freshness. And tonight I'm topping off the pot with the contents of the bones bag from the freezer: a carcass of a whole Terra Firma chicken that Eric BBQ'd to beer can chicken perfection, and a few pork chop bones from the week before. Waste not, want not.

The contents of the stuffed veg bag and the bones bag joined the fresh veg clippings from dinner in our largest stock pot, and was topped of with water and sprinkled with (not enough) salt and pepper. I can't wait to see how this turns out! Since opening the bones bag, I've been mondo hungry. The smell of those BBQ'd chicken bones (even frozen) are mouth watering. That chicken, was quite honestly, the best chicken I've ever eaten. Seriously. Mmm...the house is gonna smell good tonight!

Before putting the top on the stock pot and letting the veg scraps, unwanted bones, water, and salt and pepper do their do, I took one final look at it. It was a cacophony of colors. Red beet stalks and pink water. The beets have an amazing ability to color everything around them. Green pepper tops from the pardons and the green-yellow-orange pepper tops of the bells. The aforementioned green and yellow beet leaves speckled and veined with red deliciousness. White and purple garlic papers. The chicken and pork bones, intertwined in a black and brown and white and pink and red tangle of perfectly prepared and picked apart meals of last that have no part gone to waste. And finally, dotting the party like confetti, the white and brown pepper seeds.

I love making stock. I freeze it in 2 and 3 cup portions as well as in ice cube trays. This allows for easy use of this liquid gold. The reasons to make your own stock are varied. I use it for nearly everything. Every time I make rice or quinoa or beans, I use stock in lieu of water. An amazingly delish boon. I have to get creative with the uses for it, so nothing goes to waste. Sometimes I make soup with it and freeze nothing!

The way I collect all the castaway goodies is typically in two 1-gal ziploc freezer bags. In one bag I keep organic veggie scraps, and in another I keep the cooked bones from the local, pastured meat we get. I make sure not to cross contaminate them, and I reuse the bags over and over and over and over and over again. The bags have a home in my freezer and I never cook without pulling my veg bag out. Once a bag is full, I dump it into an empty stock pot, cover with water, and salt and pepper to taste, and let simmer until the house smells amazing. I don't cook with a timer. In fact, there's no clock in our kitchen. I cook by smell. When it smells ready, it is.

Now comes the fun part. In my sink, I place my next largest pot with a sturdy strainer/colander and slowly pour the veggie and (or not) bones broth mixture, and separate out just the broth. If I'm making veggie stock, I dump all the leftover veg in the compost pile. Our compost doesn't get hot enough for the bones, although many do.

Next I freeze it in small, easy, serving sizes. Now any time a recipe calls for, or will benefit from, stock I have have a plethora of a homemade, more flavorful, FREE, waste cutting way to deliver.

Enjoy! Please experiment and see what works best for you. I hope you get as much pleasure making, using, and eating your homemade stock as I do.

Tips for making stock:

Good things to throw in stock: Peels of onion, garlic, pepper, celery, chard, collards, kale, root veggies tops and peels.

Don't use: Potatoes, fruit, lettuce.

Can use bones and veg or just veg. The more you add, the more flavors will meld together for a symphony of deliciousness. If your stock isn't flavorful enough for you, then boil it down to condense the flavor.