Weekend Hippie: Sustainable and Simple Living

Erin Pata's Butterbean Hummus

Butterbean Hummus

Ingredients

• 1 pound butterbeans
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp chopped roasted garlic
• 1/4 olive oil
• 2 tsp cumin
• 2 tsp coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh black pepper
• 1 tsp salt
• 1 tsp salt

Directions

Soak beans overnight in eight cups of water. Boil until soft enough to squish with your fingers. Drain beans, and reserve one cup of liquid for thinning later. Place all the ingredients in a food processor, and pulse until smooth. Add some of the reserved liquid to thin the hummus to desired consistency. Serve as a spread or dip with bread or pita chips.

Katherine Anderson's Brined Grilled Petit Poussins

Brined Grilled Petit Poussins

Poussins are young, small chickens that generally weigh between 1-1¼ lbs., making each an individual serving. They are very tender, but can dry out rapidly; brining them preserves their juicy tenderness and boosts their delicate flavor.

Ingredients

• 4 fresh poussins
• 1 1/2 tbsp fresh minced rosemary
• 1 tsp fresh minced thyme

Brine:

• 1/3 cup Kosher salt
• 1/3 cup sugar
• 1/3 cup white vermouth
• 2 fresh bay leaves, torn in half
• 4-5 cups very cold water
• 4 cups ice
• 4 cloves garlic, crushed
• 1/2 tsp cracked black pepper

Directions

In a large bowl, combine the brine ingredients minus the ice, and stir until the salt and sugar are dissolved. Submerge the poussin halves in the brine, and add the ice. Place the bowl in the fridge, and stir every so often, for two to four hours. Make sure the poussins are either covered by the brine or turned often enough to evenly brine the pieces.

For a wood or charcoal grill, prepare the coals, and when they’re ready, push them off to the sides, forming an outer ring of hot coals. For a gas grill, preheat both areas of the grill on high, and then turn one down to low and the other tomedium-high.

Pull the poussins from the brine, and let them drain for 15 minutes at room temperature. Discard the brine. Rub the chopped fresh herbs all over the halves. Place them skin-side-down over the direct heat and grill for about five to seven minutes. Flip the halves over onto the lower heat or indirect heat area, and continue to grill for approximately 15 minutes or until done. Remove to a platter, cover, and let the poussins stand for 10 minutes before serving.

Jacob Grant's Rootsy Kale

Jacob Grant's Rootsy Kale

More about Jacob and Roots Organic Farm

Ingredients

• 1 parsnip, grated
• 1 celery root, grated
• 3 carrots, grated
• 1 onion, sliced
• 1 onion, sliced
• ½ tsp salt
• Two oranges, juiced
• 2-3 cloves of garlic
• 1 lb Chidori Kale, stems trimmed
• Italian parsley, handful of

Directions

Sauté the grated parsnip, celery root, and carrots with the onion in olive oil and salt. When they’re tender and starting to stick, add the orange juice, and then press in two to three cloves of garlic. Add one pound of Chidori kale (stems trimmed), and cook covered for three to five minutes. Remove the lid, stir, and cook another three to five minutes. Sprinkle with fresh Italian parsley when serving.

Apple Lemon Jam

Apple Lemon Jam

by Katie Rose Isaacson

Ingredients

• 12 cups Granny Smith Apples, peeled and chopped into small pieces
• 6 to 7 cups of sugar
• 3 lemons

Directions

Use a carrot peeler to peel the lemons. Chop the lemon peel into half-inch sections. Juice the lemons, and then combine fruit, sugar, peel, and juice in a heavy-bottomed stockpot. Cover, and let it sit for at least three hours. Bring the mixture to a low boil over medium heat, stirring occasionally with a wooden spoon. Once the jam is boiling, turn the heat to low—you will need to stir constantly to prevent the jam from burning.

Test the jam for setting by pulling the spoon out of the jam and watching the liquid fall from the spoon. Once it falls off of the spoon in a drippy curtain, it is ready to can. Sterilize jars and lids and can according to the health and safety instructions in the Ball Blue Book of Preserving.