Bloom.

Midwestern Rasied, Southern fed.

May 4, 2014 by theblogbloom.com 1 Comment

After a semi-traumatic (see also: dramatic) experience with innards from a chicken I bought at the Farmer’s Market last summer, I was relieved when we were told that we could have everything removed from our fifty birds at the place we took them late last fall to get butchered.

Adam grew up with a great friend, Andy, who still lives just down the street. Andy is over often and when he heard we were going to have the butcher just pitch the innards, he spoke up and told us that we had to save the livers.

… Livers?

He explained that his family, who hails from eastern Tennessee, loves fried chicken livers. We had to keep them and the next time they were in town they would cook them for us.

So, we had the butcher bag up all the livers and we froze them until early last week when Andy’s grandparents and aunt came to town.

At lunch, the day of our fried chicken liver dinner, Adam’s mom asked me if I had ever had liver in tone that made me wonder what I was getting into. Truth of the matter was no. But, I convinced myself that if it’s fried, it’s probably not going to be too bad.

I am also not a picky eater and will try almost anything, but it still didn’t stop me from Googling “Fried Chicken Livers” in the afternoon just to see what to expect.

Within the first five posts there were recipes from Saveur and Food and Wine. Turns out fried chicken livers are a southern classic and even the snazziest southern inspired restaurants were serving them. The sites even listed beers and wines that pair well with the fried livers.

That evening, Adam and I headed over to Andy’s where we found his grandmother and dad cooking up a storm. The stove top was full of cast iron where livers were frying as well as potatoes and cornbread patties.

Andy and his grandmother both commended us on how great the livers from our birds looked and that they were a great size. They had soaked them in salt water and then milk, much like I do with duck, to help dull the game-y flavor.

The liver’s were dredged through flour with a bit of spices and then placed in a skillet of oil and melted butter.

Andy’s grandmother told me to try one that she had pulled out of the skillet a few minutes earlier that were sitting on a plate lined with a paper towel.

I understood why they had soaked the livers in milk; they had a very similar taste and texture to venison or duck. Andy said the gaminess is likely because they contain so much iron.

Chicken liver is a great source of iron and zinc, but contains quite a bit of cholesterol so they are not something that you would want to eat all the time. (Don’t worry, Doc. I balanced this meal out with a glass of red wine.)

The spread that evening was great. In addition to the livers, there was homemade cole slaw, deviled eggs, fried potatoes, corn bread, and a killer peanut butter pie.

Adam and I so appreciated the experience because it was something we would have never done ourselves. But, we will now. What I really loved was getting a taste of an authentic southern meal and seeing another family’s traditions come to life.

Yesterday, I saw liver’s at the Farmer’s Market. Give them a try! There are tons of recipes out there and when I try them at home I think I will use this recipe from Food and Wine. The author says the soy sauce will balance the gamey taste if that’s not something your into.

Love ‘Em to Death

May 1, 2014 by theblogbloom.com 2 Comments

Last week Adam and I transplanted the seedlings from their starter kits to larger flats. The seedling’s love the extra leg room and are beginning to look like plants.

Zucchini, Cucumbers and Kale… getting big!

While we were transplanting the seedling’s I noticed that the tomato plants didn’t look so great. They didn’t have a good green color. They looked… purple.

As I pulled the flat closer to me I realized it was kind of heavy and with further investigation I found that the plants were sitting in about a half inch of water.

Water is important for plants, but these guys were saturated.

We found that the cause was from Adam and me both watering them each day. I had been traveling for work so Adam thought I wasn’t able to get to it. We didn’t talk about it. One thing led to another… and the seedlings were over watered.

Yes. Like I just said, watering your plants is important. And necessary. But, there’s a fine line.

Over watering is actually worse than under watering. Over watering prevents a plant from obtaining nutrients and oxygen to develop their roots.

You would think that the more attention you give your plants, the better they would do.

But, that’s not the case.

You can actually love your plants to death.

Fortunately, with the tomato plants, we found it early and acted quickly. We put them into new flats with new soil. The tomatoes are looking much better and my mind is running wild with images of all the caprese salads that will grace my table come August.

Tomato plants looking better and getting adult leaves.

I have fallen victim to loving a plant to complete death before. I bought a rosemary plant and thought it would be so cute to grow on my kitchen island in a large, rustic coffee mug. I didn’t know rosemary needs to be in pot that drains water well.

My coffee mug did not do the job.

The old water sat in the bottom of the mug causing the root to rot which prevented water and nutrients getting to the plant. What happened is that it looked like it was dry and I kept watering it. Soon, the plant was dead.

I now have a rosemary plant in a Terra cotta pot that I water when the soil dries out and it is doing great.

Much better!

Here are a few other watering tips:

– Gardens typically need about an inch of rain each week. But, like a healthy diet, everything in moderation. One inch in twenty minutes isn’t great for a plant. Keep an eye on the weather and supplement as needed.
– If the weather gets particularly hot and dry, you may need to water more. And, if it’s cool it may not need as much.
– Water plants in the morning. This ensures that water dries off, instead of staying on the plant all through the night making it susceptible to fungus and bacteria. And, if you water them in the middle of the day, the water might evaporate before it’s absorbed by the plant.
– Provide water directly to plants roots versus spraying all over.
– Get a sprayer head that is designed for gardens. It will ensure the rate of the spray isn’t too strong and some are designed to make it easy to reach in-between plants.

Love your plants.

… Just not to death.

Dollars and Sense at the Farmer’s Market

April 26, 2014 by theblogbloom.com Leave a Comment

Farmers Market Season is upon us!

And I love it.

I love the energy at a Farmer’s Market.

I love the people watching.

I love checking out the unique, artisanal products or heirloom produce that I could never find at a normal grocery store.

I love it all.

This morning Adam and I ventured out to our local Farmer’s Market.

It was a quick trip as we had some landscaping work to do back at the homestead. (… Work that made us realize we really are adults as our alma mater is celebrating its biggest spring event with the bars opening at 7AM.)

The Farmer’s Market didn’t have many produce vendors present thanks to the chilly, late spring we are experiencing. But, we did pick up some bratwurst from a local pork producer. They seemed like a great idea for dinner after a day of working in the yard.

As Adam paid the vendor $15.60 for the ten brats, I thought of the most common question and biggest complaint I always tend to hear in regards to local meat: Why is it so expensive?

Last year, after a trip to the Farmer’s Market, I came home with a free range whole chicken. I was excited about this bird. The vendor was full of information and clearly very passionate. And, I wasn’t sure that I had ever had a free range chicken. I kept reading the taste was amazingly different in comparison to a normal chicken breast at the store.

I also had never cooked a whole chicken. So, it seemed like a fun challenge and I couldn’t wait to see if I could taste a difference.

Adam was excited too… and then he asked how much it was.

I had not told him because in the back of my mind I knew how my [insert nice way to say “tight ass”] husband would react.

And, I was right.

The word “ridiculous” was used often and before I knew it he was researching how to raise meat chickens.

God love him and his “Why pay someone when I can do that” attitude…

Proof of this attitude? His landscaping project of the day was creating this beautiful wall for our patio. So happy to give it a little character.

So, in early September, we became the proud owners of fifty free range broilers.

The babies from last September.

Adam created a “chicken mobile” out of a large wagon. The top of the wagon had bedding, water and feed. Then a little ramp gave the chicken’s access to the ground so they could roam and snack on grass and bugs. We could move the wagon around the yard so the chickens wouldn’t eat one piece of land to entirety.

A chick on the top of the chicken mobile.

And relaxing in the grass under the chicken mobile.

We thought it was going to be great. Easy, too. We would have little, happy, free range birds and, in a couple months, a freezer full of organic, natural roasters for far less then we could purchase.

Right?

Wrong.

Okay, not totally.

In the end, the chickens came out great. They taste wonderful. We have enjoyed sharing them with family and friends and love how one bird can make us a couple meals.

However, they were a lot of work.

They required our attention twice a day, everyday.

They ate a ton. They drank a ton. (Note: Getting water to chickens on a cold, dark late November morning? Not exactly fun.)

There was quite a bit of cost to get started and the butchering at two bucks a pop added up fast. (… Although, that was worth every penny, in my book.)

When it was all said and done, Adam and I sat down and went over all our expenses. There was the chicken mobile, the feed, the equipment like heating lamps and water dispensers, the bedding, the butchering, and our labor.

We realized, using basic economics, if we were going to sell them at a market, $20.00 per chicken really isn’t that “ridiculous.”

As consumers, we have not just a choice, but also a voice.

And for the last sixty years or so, American consumers have voiced that meat should not only be available for every meal, it should also be cheap.

It started with fast food. We want a cheese burger for a buck. Five chicken nuggets for 99 cents.

And, it’s now what we see in the grocery store and that is why a $20.00 chicken has such a sticker shock.

We are lucky, in a sense, that in America meat is so widely available and isn’t going to break the bank. In fact, out of all the countries in the world, American’s spend the least percentage of their income on food.

However, farmers feel the backlash of the availability of the cheap food, even though our society demanded it, and some farming practices are coming under fire.

Farmers are smart, resilient and able to adapt. That is what they did and they will do it again, if that is what the market demands.

However, thanks to my food service role in K-12 education I know the reality is that the cheap, widely available meat is likely here to stay. And, I could never completely go over to the one side of this agriculture fence and say “Organic or BUST” because there is not just a huge market, but a need.

I know that I am incredibly fortunate that I am able to make a choice when I purchase food for Adam and me. And my choice in purchases is reflected in my belief to support local growers.

I am also fortunate to have a voice.

A voice that wants to ask, if we really are spending so much less of our income on food in comparison to our peers around the world, couldn’t we ditch the amped up cable package and reallocate that cash to receive a product that supports the earth, local farmers, the local community and provides great nutrition?

I swung by the grocery store this afternoon and couldn’t help but check the prices on bratwurst. A package of five was for sale for just under six dollars.

I spent a whopping four more dollars for my ten brats.

Four dollars that might go back and help that farmer raise more pigs. Or pay his rent. Or send his kid to college.

Or perhaps its four dollars that will stay in my community supporting other small business like my husbands. Or the cute lady who owns this fun accessory boutique that sucks me in when I drop off my dry cleaning. Or the new bakery on the square that I haven’t been to yet, but sounds delicious.

Four bucks.

Four bucks is less than a fast food meal.

… less than my drink at Starbs!

Money well spent.

Go Garden: Tools Needed

April 23, 2014 by theblogbloom.com 15 Comments

Last night, to celebrate Earth Day and because “it’s time,” Adam wanted to till up the soil in our garden beds. Tilling the soil is important because it makes it easier to work in compost to help enhance the soil and makes seeds or seedlings easier to plant.

Because we have so many garden beds and they are so large, we like to use a rototiller. But, the rototiller was not feeling very festive and, last night, it decided that it didn’t want to work.

Adam was upset. We could use a shovel to till the ground but, the rototiller is a tool that makes our lives so much easier.

Some other garden tools that I found really useful and important to have in our first year of gardening are the following:

Work Gloves: Just like a cook’s best tool, a gardener’s best tool is their hands. However, in the garden your hands might need protection from branches, thorns, etc. You can spend a lot on gloves if you really wanted to, but a good fitting pair of cotton gloves with grips work great and won’t break the bank.

Kneeler Pad: This will save your knees and quads when gardening. Even as a young, athletic person this was a life saver. You can also find them in cute patterns which always makes things fun!

Hose with a Spray Nozzle: Watering cans look very “classic gardener,” but the amount of water needed to water a decent sized garden would likely require many trips back and forth from your outdoor tap. Be sure to measure the distance from an outdoor tap to the garden to ensure you purchase a long enough hose. Also look for nozzles with a rain spray option for gentle, thorough amount of moisture.

Trowel: This one is super important. It will help with planting, weeding, incorporating compost into soil, and more. A trowel is in the garden with me at all times.

Pruning Sheers: I use mine to harvest produce such as lettuce, so that it will regenerate itself, zucchini’s and peppers. They are also great to have for flower arranging and trimming landscaping.

There are so many tools out there to help a gardener, but I feel these are the best to invest in first.

A few other of my favorite tools that I would recommend investing in as you continue to grow your garden are:

Wheelbarrow
Hand Fork/Cultivator
Garden Hoe
Rake (… the one you use for leaves in the fall will work just fine)
A good shovel or spade
Rototiller
Compost bins

… Oh, and don’t forget sunscreen and a hat!

I learned that one the hard way…

Are there any garden tools that you swear by?

Natural Easter Egg Dyes

April 13, 2014 by theblogbloom.com 9 Comments

If I didn’t already know Easter was one week away, I would be able to tell by Pinterest.

Lately, my Pinterest feed has been an Easter Explosion.

It’s full little deviled eggs made to look like baby chicks that you might need an art degree and tons of patience to create, Cadbury Egg stuffed cupcakes (… because why wouldn’t you stuff an indulgent dessert with another indulgent dessert?), and more ideas for how to decorate Easter eggs than you can begin to think of.

I have seen glitter covered eggs.

Eggs to look like the Despicable Me minions.

Or, Ninja Turtles.

Or, Super Mario Brother’s characters.

I have even seen, what the pinner called, “Hipster” eggs… complete with mustaches and the saying “Keep Calm and Easter On.”

As silly as these Easter eggs pins seem, there was one that really caught my eye. It was a beautiful shot of pastel eggs that looked like the epitome of spring. The caption said that they were dyed naturally.

I was intrigued.

When working at the school there were a handful of students allergic to food dyes, which I first thought was odd. Then, after a little research, I learned that food dye allergies are relatively prevalent and can cause many issues from eczema to breathing problems. In this research, I also learned that some grocers are making naturally dyed baked goods in order to reach those who suffer from the allergy. I read about an example of how Whole Foods made a little girl’s birthday cupcakes pink by using beets.

Thanks to how pink my hands get when I cook beets, I knew it must work well.

So, I decided to give naturally dyed eggs a go in hopes of the pretty pastel eggs on Pinterest.

But, I didn’t get pastel.

I got these amazing jewel tone eggs.

Here is what I did for each color:

Red/Pink- One medium beet cut in pieces added to four cups boiling water, two tablespoons white vinegar, strain (Note: I was kind of disappointed in the shade of pink I got… I was expecting more. Next time, I would use two beets.)
Orange- Two Tablespoons paprika added to one cup boiling water, one Tablespoon white vinegar
Yellow- Two Tablespoons turmeric added to one cup boiling water, one Tablespoon white vinegar (This dye was the best. So vibrant and strong. Even my hands had a yellow tint 24 hours and two showers later.)
Blue- One quarter red cabbage cut in pieces added to four cups boiling water, two Tablespoons white vinegar, strain
Grey Blue- 1 cup frozen blueberries defrosted in one cup water, One Tablespoon white vinegar
Purple- 1 cup red wine

Hard boil eggs and let cool completely.

Let all dyes come to room temperature before dying.

(I used mainly white eggs. I tried with a couple brown ones, but they don’t get as vibrant.)

In some of the dyes, brown eggs just got more brown…

Paler shades sat in dye for about ninety minutes. Darker shades were submerged in dye over night.

Mason jars worked great for holding the dye and eggs.

After removing the eggs from the dye, I put them on a wire rack to dry.

Place a paper towel under the rack to keep messes to a minimum.

Keep the finished eggs refrigerated and eat within a week. I think egg salad might be for dinner one night this week… 🙂

Chocolate Zucchini Brownies and Vanilla Ice Cream

April 6, 2014 by theblogbloom.com 11 Comments

At Purdue we had to take cooking labs as part of the Hospitality major. In the labs we worked in a mock restaurant where everyone was assigned roles that lasted the whole semester. I don’t know how they assigned us to the roles because we didn’t answer any questions about what we liked or where we had experience, but there always seemed to be a system to it.

Students with restaurant backgrounds were put on the line, cooking the entrees. People with strong, bossy personalities were expediters, inspecting every plate before it went out to a customer. Pretty girls, who wanted to be wedding planners or in sales, were servers and would spend the lab learning new napkin folds. People who didn’t want anything to do with restaurants and the food industry were put on the dish washing machine… and they hated the lab.

It wasn’t a hard system to crack.

And, for some reason, I was always put in charge of desserts.

I think the reasoning there was: She’s in a sorority and has a cute face but a little chub. She must like to bake.

Okay. Sure.

Guilty as charged.

I did.

At eighteen only real kitchen experience I had was baking with my mom at home.

So the system hit the nail on the head.

And, I did pick up quite a bit about making great desserts from the labs at the university and in the classes I took in Europe. (Yes. I was, somehow, assigned to desserts there as well. Sizing me up translated the same way all the way on another continent.)

Too this day I still like to make desserts, I just try not to do it often as I have this problem where everything sweet and wonderful tends to go to my behind. Does any one else suffer from this crazy phenomenon?

But, if I had to pick a favorite dessert to make it is hands down ice cream. We got an ice cream maker for our wedding and I love it. It is such a neat tool and makes ice cream making super easy. I have made sherbets, herb infused ice creams and more.

I decided that I wanted to make ice cream this weekend because I wanted to try the ginger syrup from the trip to Atlanta. The grower at the farmer’s market mentioned it is great drizzled over vanilla ice cream.

Vanilla ice cream is ridiculously easy to make. There are a whopping four ingredients in it versus the, like, forty in the ice cream at the store. Best of all, it has this great, creamy, authentic flavor.

As I dug through my pantry to find the vanilla extract, I thought about what also goes great with cold vanilla ice cream: Warm, fresh baked brownies.

Get ready for dessert overload because in this post I have my super easy vanilla ice cream recipe and a great chocolate zucchini brownie recipe using some of last summer’s frozen zucchini.

And in the spirit of full disclosure, the ginger syrup was excellent on the fresh made ice cream. The gingery bite of the syrup on the cool, creamy vanilla ice cream elevated my basic vanilla ice cream to a ten.

Gingery drizzle.

Vanilla Ice Cream
1 ½ cups whole milk (… it’s temping to try to save calories and use skim or a lower fat milk. Don’t do it. The texture isn’t right.)
1 ¼ cups granulated sugar
3 cups heavy cream
1 ½ tablespoons pure vanilla extract

Use a hand or stand mixer to combine milk and sugar in a medium sized bowl. Mix until sugar is dissolved, about three minutes.
Mix in heavy cream and vanilla.
Pour mixture into the ice cream maker’s chilled freezer bowl. Mix for about 25 minutes.
Transfer to a container and freeze for at least two hours before serving.

Chocolate Zucchini Brownies
2 large eggs
1 tablespoon pure vanilla extract
2 cups grated zucchini
1 cup granulated sugar
¼ melted butter
1 cup flour
Pinch of salt
¼ cup unsweetened Cocoa Powder
1 ½ teaspoon baking soda
1/2 tablespoon cinnamon
¼ teaspoon allspice
1 cup chocolate chips and a handful for topping

Pre-heat oven to 350.
Spray an 8×8 baking pan with non-stick cooking spray.
In a large bowl, whisk together eggs, zucchini, vanilla, sugar, butter and salt until combined. Stir in flour, cocoa powder, baking soda, cinnamon, and allspice. Just combine.
Add chocolate chips and mix until incorporated.
Pour batter into baking pan. Top with a handful of chocolate chips. Bake for about 40 minutes or until the center is cooked through.

… In defense of my super decadant afternoon snack, I also planted a whole flat of lettuce today. It’s all about balance, right?!

Uh, yeah. If you need me, you can find me at the gym.

Go Garden: Sprouts Have Sprung!

April 5, 2014 by theblogbloom.com Leave a Comment

Just a quick little update on the seedlings.

We planted these seeds about ten days ago. Since then, things have germinated and the little plants are looking good and green.

We have thinned out the seedlings so that the strongest sprout is growing and there is only one seedling per space in the flat.

You can see that a couple of these spots had multiple seedlings going. I would pull the weaker seedling very gently, so not to disturb the roots of the stronger plant.

We continue to check on the seedlings everyday and get them water. We also raise the heating lamp as the seedlings grow so that they don’t run into it.

I will check back in with these on the blog in a couple weeks when we begin hardening the seeds off.

Who else has seeds going? I would love to hear what you are growing!

Say “Kim-chi!”

April 2, 2014 by theblogbloom.com 4 Comments

This weekend Adam and I went to the Indiana Artisans Marketplace in Indianapolis.

We got tickets through one of Adam’s best friends, Andy. Andy designs and makes beautiful custom furniture. Andy is in business with his dad and they have been a part of Indiana Artisan for a couple years. Their work is often used by designers at show home events and he even has been featured in some log cabin magazines.

You can learn more about their company, Cole and Sons, Inc, and see their work at their website. Like their Facebook page, too!

Adam and I had fun checking out his featured pieces and seeing Andy drumming up new business.

We also had fun seeing all the other artisans creations. There was jewelry, paintings, pottery, wood working and more. Everyone was incredibly talented.

However, one group of artisans really stuck out to Adam and me… the Foodists!

There were wine makers and craft beer brew masters. Lots of honey and candy makers. BBQ sauces and rubs.

And…

And it gets even better…!

THERE WERE SAMPLES.

We had a ball.

And ended up buying quite a bit. I blame the wine samples…

Adam took this picture of our artisan damage.

Ignore the Lowe’s receipts in the background. We are testing back splash ideas…

I am pretty sure that we now have enough barbecue sauce to get us through the summer.

One thing I was particularly excited about was the jar of Kim-chi from Fermenti Artisan. Kim-chi is traditionally a Korean side dish that is made up of different vegetables and seasonings that ferment together in a jar for some time.

I read a lot about Kim-chi last summer when I read Michael Pollen’s Cooked. In Cooked, Michael studies cooking through the four classis elements of the world: Fire, water, air and earth. In the “Earth” chapter he dives into fermentation with sauerkraut and Kim-chi.

Much of it was super scientific and well over my head. And, in the spirit of being honest, to me, that chapter dragged. However, it did make me realize that I needed to try Kim-chi.

My opportunity arrived a few weeks ago when out to eat with girl friends and I spotted it on a menu. It was served with tuna and I was surprised how spicy and tasty it was.

I knew Adam would love it as he is a big fan of all things spicy. I had been looking up recipes to try to make my own, but then I saw it at the artisan marketplace. I knew we had to get some.

We also got some curtido, which the reps at the marketplace said works great in Mexican dishes.

We used it on Monday night for a take on fried rice using quinoa and shrimp.

Adam and I both had big bites of the Kim-chi right out of the jar before we began cooking. It was spicy just like the Kim-chi I had a few weeks ago, but it didn’t have the typical “pepper” spiciness. It was a fresher spicy… which is ironic considering it is literally rotting vegetables.

What might be even more ironic is that these rotting vegetables are actually good for you.

Really good for you.

In fact, Kim-chi is considered a “Super Food.” It’s full of vitamins like many other super foods such as kale, but what makes it different is it has a healthy bacteria culture that helps with digestion and, some studies show, prevents the growth of cancer.

And, as if Kim-chi could get any cooler, Korean’s actually say “Kim-chi!” like American’s say “Cheese!” for a picture!

Kim-chi and Shrimp Fried Quinoa

1 cup quinoa, uncooked
2 tablespoons oil (I used Olive… vegetable works.)
1 pound medium shrimp, peeled and deveined (We had large ones in the freezer. I should have cut them into pieces; it was a big bite!)
1 cup heaping Kim-chi
1 tablespoon Chili Garlic Sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
2 eggs, lightly beaten
1 tablespoon rice vinegar
½ lime, squeezed
Salt and Pepper
Minced green onions and lime wedge for garnish

Cook cup of quinoa according to package. Set aside.

Add oil to a large skillet or wok pan. Add shrimp to skillet once oil is hot. Season with salt and pepper. Cook until pink, about three minutes. Remove to a plate and set aside.

Add Kim-chi and chili garlic paste to skillet. Stir-fry until they are combined and fragrant. Add in cooked quinoa, fish sauce, and soy sauce. Stir constantly about three minutes.

Push the quinoa mixture to one side of the skillet. Add the eggs and cook, stirring occasionally with a spatula about two minutes.

Remove from heat and fold eggs into quinoa mixture. Add the shrimp, lime juice and rice vinegar. Stir to combine.
Season with salt and pepper if desired.

Garnish and serve right away.

Becoming a Farm Girl: Part Three

March 31, 2014 by theblogbloom.com 4 Comments

Note: This is the final post in a three part series to celebrate National Agriculture Day that will show my (non-traditional) journey to Agriculture. My hope with this story is to shed light on the many different faces of a “farmer” and how those who are not born into family farms can still learn, celebrate, find careers and purpose in this important industry.

Becoming a Farm Girl: Part One
Becoming a Farm Girl: Part Two

Adam and I had a blast together at the fraternity dance and continued to see each other.

It didn’t take me long to see that he was completely different from all of the other guys I had ever dated.

And, it wasn’t just because he drove a big, diesel truck you could hear coming down the road causing all the girls in my sorority to yell “Bye Claire!” before he would pick me up for a date.

He was a good friend. He made me a priority. He was motivated and intelligent. He was a leader on campus.

And, he had a job lined up after graduation… in Indianapolis.

At another one Adam’s fraternity’s formals as we approached graduation.

The more I learned about him, the more I loved and I began to redefine my job search. By Valentine’s Day, I had a job offer of my own in Indianapolis.

Flash forward three years, Adam had returned to his small hometown to work with his dad at their family agriculture construction business and, after our May 2011 wedding, I joined him.

May 21, 2011.

A hospitality job was hard to come by in the small town, so when a local school reached out because they were looking for a food and nutrition director, I took the job.

It was a great school, but it was by no means my “dream” job. I often felt confined by the rules and regulations in the world of school lunch and my culinary creativity was pretty stifled within the medium of chicken nuggets.

I spent a lot of time trying to make my day to day more stimulating.

After getting to know some of the students, I wanted to do more to make students feel engaged and excited about lunch. I began to look around at the many school lunch websites and blogs to see what other directors across the nation were doing to enhance their school lunch programs. One program that really caught my eye was Farm to School.

Farm to School is a program that connects school lunch programs to local farmers and provides education opportunities, such as school gardens and field trips. Programs were strong in states like California and Texas.

I loved the idea. After all that I had learned about farming and where food comes from in my college years and summer internship, I thought it was a great thing to teach kids, especially those who grew up like me. I wanted to teach them there is no stereotypical “farmer” and they can grow food too, be it in their own backyard or as a potential career down the road.

In late 2012 I reached out to the leaders to see what the program was doing in the state of Indiana. I learned that the program was in its early stages of getting off the ground. I asked if I could get involved and was met with an eager “yes.”

I was actually the first food service director involved in the Indiana group full of local growers, Extension officers, leaders in the Nutrition Services of the Department of Education and more. Because of this, I was asked to speak on a panel at the 2013 Horticulture Congress in Indianapolis to introduce local growers to the program and gauge interest.

I even made the cover of AgriNews… which really excited Adam!

The impact this day had on me was amazing. I think it may be the first time in my life that I truly felt inspired.

The panel went great, but what was so exhilarating to me was meeting all the people who grew food and were creating unique products with their food. Their products were fabulous. They had neat stories and passion.

Ironically, the congress was held the same week Adam and I had moved into our new home, set on a large piece of land. When I got home that evening, I told Adam about my great day. I told him that I wanted to learn to grow our own food and that we had to plant a garden.

It didn’t take much convincing: Adam, recalling his childhood dreams of being a farmer, was on board.

In order to get our first garden into the ground last summer we hit the library, talked to some family and friends, and watched a lot of YouTube videos. The amount of information we found was pretty amazing.

But, as the garden grew, we wanted to learn more. We wanted to do more in taking charge of growing food, not just for ourselves, but maybe even for others.

I built relationships with extension office leaders and learned about some free work shops they were hosting to educate the community. In the fall of 2013, I went to a hands-on workshop about composting and an info session about community gardens.

Also, thanks to some of those relationships and my eagerness, I was able to attend a weeklong produce safety training hosted by the USDA. There I learned so much. We received information about how produce is inspected, what certifications, insurance, and handling practices are needed at a farm in order to supply food for sale, how to create urban and community gardens and more.

During the training I also went to an actual farm that is a resource for inner city schools in Baltimore. It introduces students to gardens, food that they might not see at home, raising goats and chickens and teaches them culinary skills. Two young men I met and spoke with were preparing to be the first in their families to graduate high school and hoping to serve in the military… as chefs!

I still have a lot to learn, but these experiences are tools that could potentially help Adam and I create a new business venture down the road. Maybe we will help contribute to a CSA, a Farm to School program, or have a stand at a Farmer’s Market. I have since moved on from K-12 food service and in my new role I work closely with chefs. Maybe we create a company that supplies fresh, local produce directly to chefs. But, then again, maybe I go back to that younger demographic and help them learn how to grow their own food. Who knows!?

And speaking of Adam, he is also learning a lot and making moves to help feed others. He made a connection with a longtime farmer who is now serving as his mentor. Last fall, Adam asked if he could donate his time helping with the harvest. He was looking to learn more about the challenges and realities his clients face. He continued to ask questions and learn as much as he could about working a field of corn.

A Shot Adam took farming last fall.

Thanks to his persistence and excitement, he will be going 50-50 with this farmer on forty acres of land this year. He is beyond excited to get into the field to continue to learn, to play a small part feeding the world, and to fulfill his childhood dream of being a farmer when he grew up.

Adam even asked the farmer, “Why are you letting me farm with you?”

His response “I’ve never met someone who shows so much passion and excitement for farming. It’s hard to find someone willing to work for free just to be involved.”

I know that we wouldn’t have had these opportunities and knowledge if we had not spoken up.

I am a firm believer that what you get out of life, be it opportunities or information, that you can’t work your butt off for, is what you have the guts to ask for.

I would not know what I know about growing food or how others grow food if I had not asked questions and asked to get involved.

I am the girl asking questions at the market. I want to know.

In order to create a successful garden, I reached out to old pros and asked questions.

Adam did the same.

It’s really hard to get into actual farming if you are not born into it.

He was interested. He wanted to learn. So, he asked.

If you want to know about how the produce you see at your farmers market is grown, ask the farmer.

If the farmer at the edge of town raises cattle and you want to know how he treats his cows or who he sells the beef to, ask. You might be surprised. A lot of family farmers sell to corporations like Tyson.

(However, another fun question to ask is if you can buy directly from him. There is nothing better than making a relationship where you can support someone in your local community and get fresh meat for your family.)

A farmer will likely be more than happy to answer any question and help give you a better understanding of their world. They are proud of what they do and they want to clear up any misconceptions that, unfortunately, strike the agriculture industry every day.

If you want to know how to start a garden, do what I did. Reach out to your extension offices, ask questions at the local nursery, or you could even ask me.

I am by no means an expert, but I do have a year of experience under my belt and if I don’t know the answer, at this point, I probably know someone who does.

And, like the farmers, I am proud of what I have learned and accomplished. Not to mention, nothing makes me happier to know that someone is inspired by this blog and wants to start a garden.

… Isn’t it funny?

If you had told me ten years ago that this would be my life and this is what makes me feel like I have a purpose, I wouldn’t have believed you.

Chickens? Dirt? Muck Boots? Puhleease.

I might have even laughed.

But, I have picked up a bit of wisdom since sixteen. And, yes, I still have a lot to learn about life, but one thing I know to be sure is that life takes us all down many different roads.

And if there is anything on those roads that makes you truly fulfilled and alive, you should listen to it.

As a young adult, I honestly have struggled trying to determine what to be when I grow up. I didn’t know what really drove me or what I was passionate about.

Until now.

I love the evenings when I am in the garden with Adam enjoying the sunset and a glass of wine while the hens are roaming nearby.

I can’t help but smile when I have a fabulous conversation with a farmer at the market about the food they grew.

I feel like I have a purpose when a friend texts me saying she wants to grow cilantro, but doesn’t know where to begin.

My heart is so happy when I see Adam thrilled about making his childhood farming dreams come true.

And, never in my life do I feel more completely “Claire” than when I am in my kitchen preparing an amazing meal with fresh ingredients straight from my backyard.

Fresh ingredients that I planted, tended to, and picked with my own hands.

… So, maybe I am a Farm Girl after all.

Becoming a Farm Girl: Part Two

March 27, 2014 by theblogbloom.com 9 Comments

Note: This is the second of a three part series to celebrate National Agriculture Day that will show my (non-traditional) journey to Agriculture. My hope with this story is to shed light on the many different faces of a “farmer” and how those who are not born into family farms can still learn, celebrate, find careers and purpose in this important industry.

Just days after my eighteenth birthday, I headed to college at Purdue University.

First football game! Showing off our student tickets with my roommate, Sarah in our dorm.

First football game! Showing off our student tickets with my roommate, Sarah. Sarah was so nice and was also a member of Purdue’s Triathlon team!

Like many undergrads, my hometown bubble burst the instant I got to campus. (As it should.)

There were a few girls I made connections with on my dorm floor. But, for the most part they were pretty different. (… Think poor hygiene, curious sexual orientations, painfully shy, etc.)

I remember the huge sense of relief that came over me when I arrived at the orientation for sorority recruitment. Finally, girls that were friendly, passionate, motivated, and, not to mention, looked like they could be great shopping buddies.

Finally girls that made me feel more like me.

Throughout recruitment we were put in groups of about twenty girls and spent a lot of time in alphabetical order. I was sandwiched between a tall, beautiful girl named Amy and a tiny, peppy blonde named Kelsey.

Kelsey’s dorm was one building over from mine. She was a cheerleader and Homecoming Queen in high school. Amy and I quickly made the connection that our mom’s were in the same Purdue sorority only a few years apart.

Kelsey and Amy also found a lot of common ground. They were both from small towns in Indiana. Kelsey’s family had horses. Amy’s raised pigs. I listened as they talked about funny memories from the summer’s fairs where both of them participated in 4H competitions.

During their conversation, I was reminded of an English class as a sophomore in high school:

We were learning to write resumes and the textbook shared a few samples. One of the samples listed 4H as an activity. Our poor teacher had to explain the organization to the class full of “yuppie” teenagers.

I remember the sense of confusion and even giggles that day.

Sewing, farm animals, and pageants?

We all were certain this was the oldest textbook on the planet. 4H had to be something that was only around when our parents were kids.

Please. No one does anything like that now.

Back in the recruitment line, I looked at my new “friends” and thought “Huh… So 4H really is a thing…?”

I also remember thinking, “These girls are really nice and kind of remind me of my friends at home, but wow… we grew up so differently. Could we really be friends?”

At the end of the week the three of us wound up in the same sorority.

(And, to this day, they are great friends of mine.)

Bid Night 2005. New members were in blue. Kelsey is on the far left. Amy is in the center right. Yours truly has the big, blingy, white sunglasses on her head.

My first year of college wore on and I continued to meet new people and to learn new things about myself, the world, and others.

And it was in that first year, I learned that farming is far from backwards.

Many of the students at Purdue had parents who raised animals, were farmers, or had careers somehow related to the agriculture industry. And, many of these students were following in their footsteps.

In fact, one in ten students at Purdue were a part of the College of Agriculture.

Before college, I was led to believe that agriculture and farming was “old fashioned” and that it was not viable career. But, the young people in the College of Agriculture knew that the industry was diverse, growing and innovative. These future agriculture leaders were studying at Purdue because the future of the industry demanded higher education.

They knew that there were jobs in agriculture that would put the over thirty different majors within the College of Agriculture, including Agriculture Communications, Agribusiness Sales and Marketing, Food Science and Engineering, to use.

The industry of producing, processing, and selling food actually makes up 15 percent of the American work force.

However, it also wasn’t too out of the ordinary for the students to be preparing to take over their parent’s roles on the family farm. Of the over two million farms that cover the nation, 97% of them are family owned and operated.

They knew that they were learning skills in the College of Agriculture that would help them feed not only America, but the world, as nearly a quarter of the raw US farm products are exported. These students were motivated and beyond intelligent.

But, they didn’t carry these facts around with them every day. At school, they were just fellow Boilermakers.

And at the time, I didn’t realize how much my selected course of study relied on the Ag Students.

I chose to study Hospitality Management thanks to a passion for putting on events. (…Thanks, High School 5K!) However, the summer before my junior year I studied abroad in Switzerland and was bit by the culinary bug.

Prepping an Apple Tart at a culinary class in a Swiss kitchen in 2007.

This led me to Los Angeles for an internship the summer before my senior year. The internship was with a food service company that was contracted at a large corporation to handle the catering and cafeteria service.

As a Midwestern girl, I was beyond stoked for a summer in LA. I packed my bags and headed west with visions of hanging with surfers, spotting stars everywhere and becoming Lauren Conrad’s next BFF on The Hills.

I never in a million years would have imagined the group of people that I ended up spending a lot of time with in Southern California… Farmers.

In addition to the day to day tasks in regards to catering events and running a large cafeteria, I was asked to help with a handful of projects. One particular project was to create an onsite, bi-weekly Farmers Market.

The corporation valued work life balance and to support that my boss decided to bring the Farmer’s Market to work. The employees would have the opportunity to shop on their lunch hour versus giving up time at home with their families on the weekend.

I worked through our produce supplier to connect with growers located close to LA County. As I met with them to learn about their produce, I was so surprised to see the many different faces of farmers. Some were young, some old. Some men, some women. There were many different backgrounds, from Hispanic to Australian to American through and through.

But, they all had one common thread: They were so proud of the food they produced. And, they couldn’t wait to share it!

My conversations with these farmers left me energized and eager to do their products justice as I tried to sell them at the pseudo Farmer’s Market.

But, I didn’t have to try too hard. It was 2008 and SoCal was on the forefront of the organic, local, green, Farm to Fork movement. The farm fresh produce sold itself.

The market was a huge success. We sold out of everything each week. I loved seeing the corporation’s employees so thrilled to have healthy options to take home to their children instead of swinging by In-and-Out after work. I was also intrigued with how interested some of the people were in learning about the people who grew their food. And also, how they grew the food. They weren’t afraid to ask questions.

Lovin’ Life in SoCal in 2008!

That August I left LA to begin my final year at Purdue, convinced I would be back the following June to start my career.

But a couple months later, my plans began to change when a boy, named Adam, asked me to his fraternity’s dance.

… His Agriculture fraternity’s dance.