When last we left our heroes, Janice and Mark were going to appear on Ronna Stuller's "Thinking Green" cable access show (Metrocast 25) to talk about Fiddleheads and the 4th Birthday Party...
And so we did, and it was a good deal of fun. The conversation portion particularly was easy; Ronna is a congenial host, Mark Roberts was as terrific as a conversationalist as I'd imagined he'd be, and the 20 minutes flew by in no time. We had one phone call during the show, and the caller wondered if there were things at the co-op for diabetics. I was stumped by that but fortunately Mark wasn't; unbeknownst to myself or Ronna, Mark is diabetic and was able to address the caller's question. Perfect synchronicity, or maybe just luck, but I'll take it either way.
For anyone thinking about making an appearance on Ronna's show (but still afraid to do so), talking at the table with her is just like talking at a cafe with a friend. Except with microphones. And a camera. Just don't think about either one. As it happens, Ronna's hubby Bob is operating the camera, so you really are surrounded by your friends and neighbors.
The "cooking demo" portion, on the other hand...? Well, the other folks thought it went well; everyone certainly enjoyed trying the three mushroom and veggie medley with onion, yellow pepper and zucchini spears, laid over a bed of tri-color quinoa; and then morsels of Four Mile River Farm beef sirloin. Every single ingredient, even the squirt of ketchup in the tumeric sauce, came from Fiddleheads. Chris, the show's producer (who likes his meat "as close to raw as possible" - as do I) told me that he could smell the food coming through the wall inside the control booth, and loved the sound of the sizzle for the show. It may not have been state of the art FX, but it was quick and cheap, and everyone left with a smile on their face.
For my part, I didn't burn, cut or injure myself, or anyone else for that matter - no spurting arteries a la Dan Akroyd - so I'm placing it in the "Win" column. I would have liked the ingredients in bowls on the table, tupperware perhaps with cunning little lids, rather than produce bags. Alas I didn't have any such bowls at home to speak of, so I had to make due. But that's part of the rustic, retro charm of live cable access television. Right? Right? (The electric cooker, btw, came from the Four Mile River Farm booth, and everything else came from home, including the large knife that looks like it's been around since the days of Jim Bowie. Or maybe David.)
I promised last night that I'd put up the recipe for the tumeric sauce that I poured over the vegetable medley, so here it is, actually written down with proper measurements and whatnot. You can use this for all sorts of things: as a marinade, as a salad dressing, or as a sauce for a main dish as I did last night. It would probably go as well over pork, chicken or fish as it did on the vegetables.
(as seen on "Thinking Green")
1/4 cup organic EV olive oil
3 small satsuma mandarins, or 1 regular-sized tangerine, orange, etc.
2 T gluten-free reduced-sodium soy sauce
1 T ground tumeric
1 T cumin
1 tea coriander
1 garlic clove, crushed and finely minced
1 T unfiltered organic apple cider vinegar
1- 2 T maple syrup, or to taste
pinch of cumin seed (optional)
few pinches of finely ground sea salt and black pepper, to taste
pinch of cayenne
squirt of organic ketchup
Blend all ingredients in a small bowl or measuring cup; adjust seasonings as to taste; emulsify with a whisk. Can be used immediately or, stored in the fridge in a jar with a tight lid; shake jar vigorously to blend ingredients again. Makes about 3/4 cup.
*Edited on 3/19/12 to add link to YouTube video. -Janice*
/recipe-archive.htmlPrintable pdf files of the recipes on this blog can be found on our Recipe Archive Page.
Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.