Articles by Roz Cummins

A question re: fire lines and wild fires

The recent wild fires in Calif. make me wonder why fire lines (areas of land cleared of vegetation) aren't actively maintained around areas where there is housing, and even in different areas of the forest. Does it require that too much land be cleared? The labor involved has got to be less than the labor needed to fight a fire, and perhaps it could prevent firefighters from losing their lives protecting property. Does anybody know why this isn't done?

Order your heritage turkeys now (if you eat turkey)

For those of you responsible for producing a Thanksgiving meal that features a turkey, it's time to start thinking about ordering one.

You can order a heritage turkey from a local farmer in certain states. To learn more about heritage turkeys, and for contact information for local farmers, go to Slow Food's "Ark of Taste."

A recipe for baked French toast

One of the events I most look forward to every autumn is my friend Ken's Post-Vermont Brunch. He does not use the phrase "Post-Vermont" dismissively, as in "Vermont is so last season! Sugar Maples have totally jumped the shark!" No. What he means is, he has now come back from his annual trip to Vermont, and returns triumphant, bearing gifts.

He brings home local, seasonal Vermont products: bread from a small bakery, fresh-picked apples, locally-smoked bacon, and maple syrup. He beams his brunch beacon into the midnight sky, and a fuzzy image of Mrs. Butterworth hovers against the racing moonlit clouds, alerting his friends to assemble. (Actually he sends us emails.) We converge upon Ken's home at the appointed date and time and the breakfast-type merriment begins.

Mmm … cheese

Continued from last week ...

I like to start a cheese platter with a hard or semi-hard cheese. In the fall I like to use cheddar (you could serve a sharp one and a mild one), aged Parmesan, or aged Gouda. If you haven't tasted aged Gouda, I encourage you to try it. It's a bit pricey, but the flavor is so intense that a little goes a long way. Aged Goat Gouda is good too, though the flavor is very different. I'd pair aged Gouda with apples and aged Goat Gouda with pears. I also enjoy another Dutch cheese called Paranno that's also a type of Gouda and much more affordable. It's moister and less crumbly than aged Gouda and it has a wonderful nutty flavor that reminds me of a good Parmesan.

There are some flavored, semi-hard cheeses people tend to like, such as Cotswold (a double-Gloucester with chives) and Huntsman (which consists of two cheeses, stilton and double-Gloucester, in alternating layers), and the weirdly green Sage Cheddar. And, as Wallace and Grommet can attest, Wensleydale is smashing, and you can get it imbedded with cranberries.

I recently had Stilton with lemon rind (it's a white cheese and doesn't have the blue veins of mold found in a blue stilton). It would make an excellent dessert cheese. (I put a piece of it down to go answer the phone and when I came back I found that the Stilton was gone; in its place was my cat Echo, happy, suspiciously lemon-scented, and licking her paws contentedly.)