Louis' Lunch burger recipe

In a Yelp posting, one person claimed to have knowledge of the recipe for Louis' Lunch's burgers. They say it is: 1/3 ground beef, 1/3 ground pork, and 1/3 bread crumbs (plus spices).

If one were to jazz it up, add whatever spices you would add to your favorite meatball recipe or just salt and pepper. Further, I often add a healthy hit of olive oil when shaping the burgers. This adds a healthy fat and moisture to the finished product. Plus, it will enhance the crispy exterior that many afficianados of Louis's burgers crave.

THIS JUST IN FROM SLOW FOOD GAINESVILLE PER NATIONAL DAY OF ACTION THIS WEEKEND

Slow Food USA is hosting a national day of action this weekend -
Saturday, Spetember 25th! Let’s celebrate the advent of Fall and help
our community gardens to get a jumpstart! There are two locations
that we will be working and afterward we will have a potluck lunch
(details below).

1) Building raised bed gardens for Stephen Foster Elementary School
When: 8:30 am
Where: 3800 NW 6th St. Gainesville. FL 32609
What: Bring a snack, water, gloves and a shovel if you have one, and
plan to help the school set up their fall gardens!

2) Highlands Presbyterian Church has 10 raised Gift Garden beds and
would like to invite the community to come help plant, tend and
harvest the Fall garden. All food form the garden will be used as a
community resource.
When: 10 a.m. - 12 p.m.
Where: 1001 NE 16th Avenue
What: Bring your water, gloves and come out to help. Highlands will
be providing seeds and seedlings for planting, however gardeners are
also welcome to bring seeds or seedlings they would like to cultivate
in the Fall garden. Highlands will have an assortment of gardening
tools available, however if you have your own hand tools, please bring
them along. If you have questions regarding this or future involvement
with the Highlands Community Gardens, please contact Rev. Alisun
Donovan (352 214 0117) or Donna Mitchell (352 328 6579).

We hope you can join us, the workdays we will be having a potluck
lunch (doors open at 11:30) at Highlands Presbyterian Church for all
foodies and gardeners interested in conversation about community food
programs, gardens and how we can reinvigorate Slow Food Gainesville by
helping out with these types of projects.


Also, I (we) wanted to let you all know that we are renewing our
commitment to keeping our Slow Food group active! After a year of
dormancy (baby, new job, etc....) we are ready to recommit to you,
Slow Food, and helping our community move the needle for
sustainability in our food system! I hope to post at least every
couple weeks to share opportunities and ideas as I did before, will do
my best to get he website up to date and keep it more active and we
want to get more invovled with these and other community gardens as
well as start hosting farm tours and potlucks again. If you have any
info or ideas and time to share, feel free to drop us a line -
slowfoodgainesville@gmail.com

See you in the garden!
Anna and Melissa

Hawaiian Pork Chops

This is a new recipe I am working on. Any comments will be appreciated. We are enjoying the dish and find the left overs to be very tasty.


HAWAIIAN PORK CHOPS

5 or so large loin or boneless pork chops
Salt and pepper
Olive oil, 3 tablespoons
1-20 ounce can, crushed pineapple
1-14.5 ounce can, diced tomatoes, drained
2-3 teaspoons, Cajun seasoning,
2 tablespoons, garlic powder
2 teaspoons, black pepper
2 teaspoons, pepper flakes
2 tablespoons, soy sauce


Heat up a large skillet on medium heat. Add olive oil and allow it to coat the pan.

Salt and pepper both sides of the chops.

Place the chops in the skillet. They should sizzle when added. If not, turn up the heat.

Sear the chops and turn after they look golden brown on one side. Do the same for the back side.

Add remaining ingredients.

Bring to a boil and then lower heat to very low. Cook slowly on the stove top, semi-covered. When the pork reaches 160 degrees turn off the heat, cover, and prepare plates.

Serve with grits or rice.

Local Food Entrepreneurs: Pay Attention to Blue Oven Kitchens

Go to Blue Oven Kitchens' site (www.blueovenkitchens.org) for the status of the incubator kitchen being planned (now known as Blue Oven Kitchens). Regular trainings are scheduled and everyone interested in expanding the local food industry should be take advantage of these opportunities.

The Gainesville Guardian reports on new kitchen at West Coast Seafood

http://www.gainesville.com/article/20100826/GUARDIAN/8261009

The new kitchen at West Coast Seafood, a new addition to their business, is cooking to order fresh seafood from their seafood market. In other words, you buy, they fry. We will be checking it out soon.

I am always looking for more seafood outlets and I plan to go back and see how West Coast rates. The garlic crabs will be high on the to-do list.

If this article's descriptions pan out, West Coast Seafood will be one more reason why Eastside Gainesville dining is the best in the city.

Will keep you posted.

EDIBLE PLANT PROJECT: A VERY WORTHY LOCAL FOOD GROUP TO KNOW ABOUT

Check out this group at their site: www.edibleplantproject.org. They are holding workshops today at 11 am at the Friends of the Gainesville Organic Blueberry Farm, 1621 SE 15th Street, Gainesville, FL.

NY Times column on food safety is a must-read. Action needed to enhance food safety

http://www.nytimes.com/2010/07/25/opinion/25schlosser.html?_r=1&scp=2&sq=food%20safety&st=cse

Adirondack Crescent Cheeses Extolled in New Book

http://www.facebook.com/home.php#!/note.php?note_id=138192759538557&id=318937002745

Check out this new book by the Halls, our North Central Florida neighbors!

HOW TO DO FLORIDA: NEW WEB SITE

WWW.HOWTODOFLORIDA.COM is a new web site that is now up and running. The site is run by the State of Florida ag folks and will spawn a state-wide television program beginning in the fall on Sun network. It looks good and promising. Check it out.

JUST DISCOVERED A COOL FLORIDA BLOG: PURE FLORIDA

CHECK OUT THIS BLOG: WWW.PUREFLORIDA.BLOGSPOT.COM

This Rival slicer is like the one I own and use regularly. Saves $3/pound over deli-sliced meats.. Slice your own and save $$$$.

FYR: Great article on maintaining cast iron pans

http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html?utm_source=Serious+Eats+Weekly+Newsletter&utm_campaign=53f9805033-Serious_Eats_Weekly_Newsletter_June_14_2010&utm_medium=email

THE JELLO MOLD MISTRESS OF BROOKLYN

I heard an interview with this woman, The Jello Mold Mistress of Brooklyn. Here is the link to her blog and see link to the program.

www.victoriabelanger.wordpress.com

Excellent article on upside down gardening

http://www.nytimes.com/2010/05/20/garden/20tomato.html?scp=1&sq=upside%20down%20gardening&st=cse

Times article on new grassroot food vendors in NYC

This article should be read by future food entrepreneurs. Lays out a view of the NYC scene.

http://www.nytimes.com/2010/06/02/dining/02vendors.html?ref=dining

I have received several recommendations for Farm to Family. Check it out.

http://buyingclub.farmtofamily.com/

Note link on small farming in FL

www.floridasmallfarms.blogspot.com

NEWS FROM SLOW FOOD GAINESVILLE

A few interesting things here.

1. High Springs Farmers Market is seeking a Market Manager. Consider applying if you're looking for a little extra work on the side!

* Pays $100 per week
* Weekly duties include vendor relations, setup of market booth/signs, record keeping, outgoing personality, multi-tasking skills sincere commitment to the Farmers Market and familiarity with USDA laws helpful.
* Email your resume to the manager farmersmarket@highspringsmainstreet.com


2. Vote for Florida Organic Growers' GIFT Gardens! FOG is trying to build more gardens for low income residents, this time for a proposed project in the Porters Neighborhood. Click here to sign up and vote!

3. Local Food Potluck in Micanopy for the Transition Town network in celebration of Eat Local Month! Bring a local or mostly local dish to share. It is part of a new group in Micanopy that has started a "Transition Town" right here in Micanopy! Saturday, May 22nd, 2010 from 6 to 8 pm behind Mosswood Farm Store in Micanopy. Drinks will be provided. A speaker will be discussing the benefits and sustainability of a local food diet and we will be discussing the planning of a Micanopy community garden.

--
Supporting good, clean and fair food.

Straw Bale Gardening Technique

http://www.no-dig-vegetablegarden.com/straw-bale-gardening.html

Try this recipe for Zucchini Marinara

http://www.proiettis.com/recipes.cfm?subpage=14122