I received these beautiful local chestnuts yesterday from a lady just down the road from my house. I have been playing with chestnut ideas for a few years now since my parents have a true fruit bearing American chestnut tree.
Category Archives: Canning
Here is a fun look at what a Jimi Hatt and I do on our spare time!
This post came about in two ways. The first, was when my local farmer Joey Barnes form Barnes Produce at the Nashville Farmers Market brought me this gigantic zucchini looking vegetable. The only reason he brought it to the restaurant is because he had never seen anything like it and wanted to see what we could do with it. Neither of us knew what it was exactly (besides a zucchini on some NFL style vitamins) but he had been told that people cut out the seeds and stuff it with meat and then roast it. I of course thanked him for the unusual and told him that I would update him on what we did with it and how it tasted. Well it happened that we needed a large amount of roasted squash and zucchini for a party menu and thus it ended up in a nice medium dice roasted with bacon fat, shallots, thyme, and mint. Overall it tasted lovely but I was disappointed at the fait that it had met.
The second point comes with the annual review of the canning recipes and the desire to start making pickles, jams, and other various projects to put the summers bounty away for future use. My wife Kelly had been reading a canning book that sparked my interest. While looking through the index of the book, which I often start with, I noticed a recipe that I could not believe was possible. It was a canning recipe for “Pickled Marrow and Onions”. How could this be? You mean to tell me that you can pickle and can beef marrow with onions? That has to be delicious, or disgusting, depending on who you ask. Well the answer quickly came when I turned to the appropriate page. The recipe called for vegetable marrow, which I of course not only did not expect but was disappointed to see. I then realized that I had never heard of “vegetable marrow”.
Research on the web led me to discover that vegetable marrow, also known as a marrow vegetable, was a zucchini type vegetable. Originally cultivated in England, these vegetables can grow to be the size and weight of a large pumpkin. They are also notorious for having a bland flavor and are traditionally stuffed with meat of some sort and roasted whole. Then it dawned on me that I had not only seen this vegetable but had just recently turned it into a mere fast saute. What a shame. The next one I get will not experience such a meager fate I promise. The picture here includes a common power socket in an attempt to show the actual size of the marrow vegetable.
This is picture from last year, but why not. This is a perfect example of what happens when chefs get excited about food. Fresh black winter truffles combined with the best black truffle juice creates perfection on the most simple of dishes.