Author Archives: Sylvia Burgos Toftness

About Sylvia Burgos Toftness

A Latina baby boomer from the tenements of the South Bronx, I now raise 100% grass-fed beef in west-central Wisconsin with my husband Dave. We believe more people will choose to farm and eat healthful foods if they know the connections between what we eat and how it's grown. That's why we invite you to walk the fields with us; hear from experts on my Saturday morning show, Deep Roots Radio; share our adventures on my blog, From the Bronx to the Barn; and buy our sustainably-grown beef. We farm with a tiny carbon hoofprint (R) so that you can enjoy great-tasting grass-fed beef that's high in nutrition while helping to restore our environment.

#GrazingItalyUK. Farming for different reasons. Two young men.

Nov. 13

It was a wonderful day and a half at Nicharee organic farm, just off the eastern coast of Ireland. Clouds rushed overhead and the wind whipped at ground level. The constant buffeting took me back to my childhood summers on the beaches of Staten Island.
Bill Considine was a wonderful host. He made sure I walked his meadows, heard about his organic philosophy, and experience a bit of the song and heart of his homeland.
Because November gusts are cold and it often rains several times a day, we bundled up against the chill and pulled on high rubber boots to visit with cattle and drive out over wet fields. After a couple of hours outdoors, we’d come in to warm our hands around hot cups of tea.
Thanks, again, Bill.
An unexpected treat was meeting a couple of Woofers now interning on the farm. (Woofers are men and women, usually young, who travel the world to work and learn on established organic farms.) Bill invites several Woofers to the farm every year.

Left: Antoine with his husky/German Shepherd mix Nao, and Edoardo with Bill's dog SoLow

Left: Antoine with his husky/German Shepherd mix Nao, and Edoardo with Bill’s dog SoLow

Edoardo Giorgi is a young architect from Italy, and Antoine Marellaard, from Brittany, has herded and milked sheep in the rugged Pyrenees. Although I speak neither French nor Italian, we were able to push through and exchange a few ideas. I heard that each is struggling to build practical skills, including conversational English.
In fact, acquiring fluency is the reason Edoardo is in Wexford. Although he studied English in school, he’s realized total immersion is the most efficient strategy.
Antoine originally intended to spend just a short time in the area, but Bill convinced him to stay longer. I sensed that Antoine is also searching for something, but I’m not sure of what that might be.
During my short visit, the young men worked to build a cement column to support ancient wooden beams holding up the slate roof of an old stone shed. They mixed cement during a brief break in the clouds and got a good part of the task done.
I wish we had had more time to talk. What more will they do on the farm? Where will they take what they’ve learned? Would they like to visit my Wisconsin farm?
I sure would like our paths would cross again.
Sylvia

#GrazingItalyUK — Stranded in Dublin Airport.

…”the best laid plans…”
Nov. 13. Dublin Airport. 10:30PM
Today’s itinerary stated: 7:30PM fly from Dublin to Derbyshire.
We’ll here it is, 10:30PM and I’m sitting in – drum roll – a McDonald’s in Dublin Airport.

McDonald's busy while rest of food court sleeps

McDonald’s busy while rest of food court sleeps


And guess what? It’s crowded. It was fairly quiet 30 minutes ago, but I’m guessing hungry customers will come in waves as planes arrive and depart.
I gotta say, I appreciate the noise and activity. I’m a bit nervous about that time of night when all foot traffic stops. I think it’ll be a bit scary. We’ll see.
Well, I’ve chowed down on a chicken sandwich, fries and a diet soda. Yes, every food rule broken. In my own defense, McD’s was my only choice because the rest of the food court, a fairly large area, is shuttered for the night. Go figure.
Boy, I hadn’t had McD’s in a long time, so it was interesting to note everything tastes exactly as it did years ago. Consistency – yes. Nutrition? A different story.
Stomach full (if body not truly fed), I’m plugged into an outlet, charging up laptop and phone, and talking to you!
Things could be lots worse.
Oh, and how did I end up in this pickle? My bus from Wexford to Dublin took an hour longer than scheduled because of traffic tie-ups. Why all this congestion in small seaside towns? Who knows. I can attest to the fact that there were at least a couple of other bus riders who were very fearful of missing flights. I hope they didn’t.
Ah, my devices all charged up. I wonder if there’s a pub around here?
Sylvia

#GrazingItalyUK – Dublin, and then Wexford

Day 2 in Ireland – a second day of great travel, friendly people, very poor Internet, and non-existant international phone service (although it had been arranged much in advance)
I lost an hour’s worth of writing earlier today. Let’s try this again.

Dublin
My daughter Maggie and I were wheels down in Ireland 8:30AM Nov. 11 and were treated to a ride to our hotel by two bright musicians, entrepreneurs in the local scene. The ride was unusually long (lots of haulted and rerouted traffic) but conversation was lively, so, no complaints.
We made it to the Grafton Hotel, situated in the heart of a busy downtown shopping district. We spent about an hour checking out small shops and a vertical shopping maul a stone’s throw from the hotel. Any American would be comfortable here.
The narrow, winding streets were crowded. The pace was fast and the look very sharp indeed. Dublin is a big city, make no mistake about it. Black is the color, and tight is the mode. Skinny pants, black hose and leggings paired with leather boots – ankle or knee high – or 3″ heels. Long scarves around necks of both men and women, and light-weight jackets the standard issue.
The population, at least in the city center, is surprisingly young, mid-20s to early-40s.
Our initial needs met, we both crashed for a couple of hours.
After a refreshing shower, we dressed for the evening out. It was a 10-minute walk on rough brick and cobblestones, and across a quaint foot bridge to the Winding Stair restaurant. Mag (who performs as Dessa with the rap crew Doomtree) used smartphone navigation to get us there. Much needed given the twists and turns on streets and alleys that change name every other block.The street fairly throbbed with the energy on the street. Lots of people out on a weekday evening. Felt a bit like NYC, although I felt a bit of New Orleans in the mix – a definite upbeat vibe.
True to it’s name, the Winding Stair features a circuitous staircase from the first to second landing. The spot was suggested by Bill and Sharon Gunter, the conveners of Slow Food Dublin. It proved a good choice – local foods put to their best advantage in creative dishes. I washed mine down with a local hard cider. Yum.
I’ll review lots more of the Slow Food Dublin in an upcoming Deep Roots Radio show. Throughout this trip, I’m hoping to gain some understanding of how different countries feel and demonstrate the good-food-good-agriculture connections.

On to Wexford
This morning, I got to the Dublin Connolly rail station with 30 minutes to spare. Lots of time to grab a yogurt and watch the crowd surging through the turnstyles. Connolly Station is an intersection for commuter trains, rail travelers, bikes and buses.
DublinWexfordI love UK rail service: comfortable sitting, picture window views, smooth and quiet travel, and Internet service. (I’m having an awful time with both Internet and International cellular service so far, so I think I’ll bite my tongue on this for the moment.)
The rails from Dublin to Wexford hug Ireland’s eastern shore and so I was treated to spectacular views of waves crashing just yards from the road bed. And when I looked to the west it was to farm fields gradually sloping up to hills dark against a grey sky.
It’s a wet landscape of puddles, creeks, shallow wetlands (I could almost see the trout), and ponds. Wooded hedgrows marked field boundaries, and houses nested into hillsides.
A good trip.
Now, I’m sitting in a small coffee house in windy, raining Wexford. The forecast is more wet with lots of wind. Raincoats are ubiquitous. I picked one a slicker in Dublin.
I expect a call any second. It’ll be from William Considine, organic farmer/owner of the Nicharee farm in Duncormick, about 20 miles from Wexford.
It’s at this farm that my farming research begins. How are organic/sustainable farms in Ireland the same or different from those I’ve come to know in the U.S.? How are they the same?The adventure continues.
Sylvia

Dublin – Here we come! #GrazingItalyUK

Follow our farm visits and chats with SlowFood #GrazingItalyUK

Here it is, November 10, 2015 – travel day to Dublin, Ireland and the start of our UK-Italy grazefest. I’ll be visiting grass-based sustainable farmers in Ireland, England and Scotland, and chatting with SlowFood advocates in the UK and, hopefully, Italy as well. Yes, we’ll be eating our way – grazing – for a couple of weeks. Can’t wait.

Minneapolis to Dublin - the first leg

Minneapolis to Dublin – the first leg

I’m traveling with my lovely daughter, a writer/singer/rapper who performs as Dessa. She’s a member of the Doomtree crew and is the lead of her own band. She’ll be in the UK for a business conference, and to do a couple of shows.
I’m traveling as myself – a Baby Boomer from the Bronx, retired public relations practitioner, and now farmer. My husband David and I raise 100% grass-fed beef in northwestern Wisconsin. Our farm, Bull Brook Keep, is located in a lovely area of hilly pastures, lots of creeks and small rivers, numerous ponds and many lakes.
Why this trip? I’m on a mission to learn
– How grass-based farms operate in Wexford, Ireland; Bakewell, England; and Cardiff, Wales, and
– To better understand how good-food lovers in the UK and Italy anchor their cultures and economies, as well as their cuisines, in local agriculture.
I’m sure I could study both those issues for years on end, but this is a start. Dessa and I will be traveling together from Nov. 10-24. During the early part of the trip, I’ll be on my own as I walk through pastures. We’ll meet up in Cardiff and continue together from there.
I hope you’ll join our adventure on Facebook and Twitter, #GrazingItalyUK.

Stale bread is great bread. Think – pudding!

I love baking bread – French sourdoughs, millet, polenta and sunflower, oatmeal with sesame seeds, pumpkin and poppy seed, you name it. I usually make two to four loaves a week, if not more. I know, it’s a bit of an obsession, but I just can’t keep my nose away from the yeasty dough rising on the kitchen counter. And the aroma of hot, crusty loaves will draw my husband from the furthest corner of the garage.
It’s no surprise then, that partial loaves grow a bit stale, even as new loaves bake. What to do?
Well, I try to stay ahead of cycle by gifting fresh loaves to friends. As some loaves begin to dry, I’ll cut thick slices and soak them in a thin mix of eggs, milk and vanilla. Then into a buttered pan they go for French toast. Yum.
And if I find myself with an extra half loaf, well, that’s when I heat up the oven for bread pudding. Here’s how:
Ingredients:
– 3.5 c bread in 3/4″ cubes. Nearly all breads, except for strong rye, will work.
– 3 eggs
– 2 c whole milk
– 2/3 c sugar
– 2 tsp vanilla vanilla extract
– 1/2 tsp almond extract
– Some gratings of nutmeg
– 2 T cold unsalted butter, diced
– Optional: 1/4 c raw sunflower seeds, or raw pumpkn seeds, or sliced almonds, or a mixture
– Optional: 1/4 c golden raisins, or dried sour cherries, or snipped dried apricots, or a mix
Prep
– Pre-heat oven to 350 degrees F.
– Butter an 8″x8″ glass or nonstick baking pan
– Have medium-sized saucepan at the ready
– If using dried fruit, microwave with 2T brandy or water 15-20 seconds, then cool 15 minutes.
Directions
1. Spread the bread cubes on a cookie sheet and toast until a lightly browned. This will take 10-15 minutes. Check periodically to make sure they’re not burning.
2. Let the cubes cool, then transfer them to a deep mixing bowl.
3. Scald the milk over medium heat and pour over the cubes. Let this sit for 15 minutes.
4. In a separate bowl, use an electric mixer to combine the eggs and sugar until light. Add the vanilla and almond extracts.
5. Pour the egg-sugar mixture, the fruit and seeds (if using), into the milk-bread mixture. Stir gently and briefly, then pour into your buttered baking dish. Be sure to scrape all that lovely goodness into the bake.
6. Dot the top with the butter.
7. Butter one side of a sheet of aluminum foil to fit over the baking pan.
8. Bake about 40 minutes. The pudding will look a bit undone. Don’t worry – it’s done.
Serve warm or at room temperature. Top it, if you’d like, with whatever you want: ice cream, half-and-half, yogurt, fresh berries.

PS – You know, it’s funny. It was about two years ago that I began searching for a good bread pudding recipe. I went through all my cookbooks, searched magazines online, and googled for more. Turns out I adapted this recipe from Beth Hensperger’s Bread Machine Cookbook. I highly recommend the book to anyone with a bread machine.

Missed a recent Deep Roots Radio show? Download/listen here or on iTunes.

100% grass-fed beef – grown for flavor, nutrition and environmental stewardship – is at the core of our farm, Bull Brook Keep. We breed our herd, raise the cows, and finish our beef with the land, animals and customers in mind. We’re committed to farming with a tiny carbon hoofprint (c).
We’re also dedicated to exchanging ideas and information. It’s why we encourage visitors to walk our pastures with us. It’s also why I produce and co-host a Saturday morning show called Deep Roots Radio.
Every food dollar we spend supports the production system behind it. Are we paying for chemicals and poverty-level wages? Are we importing instead of growing food here? Are we buying locally-grown foods?
In the past five years, Deep Roots Radio guests have helped us connect the dots between what we eat and how it’s grown. They’ve included farmers and ranchers, scientists and policy makers, educators and chefs, film makers and investigative reporters.
Here’s an archive of recent shows. Download/listen here, or find on iTunes. Enjoy.
Sylvia


Deep Roots Radio logo

Connecting the dots between what we eat and how it’s grown


Saturday mornings, 9:00-9:30AM Central Time. Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and on the Internet at www.wpcaradio.org.

Sat., Sept. 19, 9-9:30AM CT live about canning – the why’s, quirks and history.

What: Deep Roots Radio interview with Master Preserver Perry Rice about the why’s and history of American home canning.
When: Saturday, Sept. 19, 2015, 9:00-9:30AM CT
Where: Broadcast and streamed live at WPCA Radio, 93.1FM and www.wpcaradio.org

Canning in the oven? Burying the jars underground? Perry Rice will share interesting history of canning in America, and provide important guidelines for the home canner today.
I hope you’ll tune in.
Sylvia

Apple sauce and apple butter - edible jewels for the winter.

Apple sauce and apple butter – edible jewels for the winter.

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Aug. 29, 9-9:30AM CT, live with Keepsake Cidery – hard cider in the Upper Midwest

What: Deep Roots Radio interview with Nate Watters, co-owner and orchardist at Keepsake Cidery, Dundas, Minnesota, just south of Minneapolis and St. Paul
When: Saturday, Aug. 29, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org
Why: Hard cider is gaining popularity all across the USA. Hear what it takes to build a brand new hard cider operation based on traditional methods.

Hope you’ll join Dave Corbett and me this morning.
Sylvia

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Feeling Laura Ingalls

My husband Dave likes to joke that when I was a kid growing up in New York City, I read Little House on the Prairie and decided to become a farmer.
While I love tales about clever people creating new communities (whether in the past or in some distant future), the truth is I knew next to nothing about Laura until I was in my 30’s. I became acquainted with her and Ma and Pa as I read to my children in our South Minneapolis home. I was captivated by the resourcefulness and skills demanded by the times. I was drawn to the self-reliance and community inter-dependence described in those children’s books. (And yes, we made the pilgrimage to her home and bought the stiff-brimmed bonnets.)
Fast forward a whole lotta years and here I am, a baby boomer from the Bronx raising beef cattle on Bull Brook Keep, our northwestern Wisconsin farm. (A far cry from a full career in business suits and awful commuter traffic.) This morning’s chores included moving our beef cattle to new pasture, feeding and watering the chickens, exercising the dogs, and meeting with a customer to deliver cuts of beef equaling 1/4 steer.* And of course, I went through the early emails and reviewed my digital photo files for possible uploads to my website.

Cabbage fermenting to sauerkraut

Cabbage fermenting to sauerkraut

Later in the day, Dave and I enjoyed a dinner of home-grown, grass-fed beef Bourguignon. And in the evening I sliced, brined and packed cabbage into half-gallon jars. In a couple of weeks, it’ll ferment to sauerkraut.
French sourdough boules

French sourdough boules

It’s late, and I just pulled a couple of French sourdough loaves from the oven – a weekly demand and a much-anticipated ritual.

It is very, very late and I’m tired. The tomatoes, peppers and onions on the kitchen counter will have to become salsa on another day. I’m ready for this day to be done.

Yes, I’m feeling Laura Ingalls Wilder…like a bad ass Laura with Internet coverage and in-floor heating.
Sylvia

*We offer our 100% grass-fed beef in variety packages (ground beef, roasts and steaks) in a range of sizes starting at just 25-30 lb. Reserving an order is easy online. We deliver to drop sites in Minneapolis/St. Paul, MN.

When it’s too hot: Get ready…set…ferment!

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It feels like 150 degrees out there; way too hot for picking beans, weeding beets and thinning carrots. And the thought of putting huge pots of water to boil to blanch greens and can veggies is crazy-making. But that’s what summer’s about, isn’t it – enjoying what you can now of the fruits and veggies from your garden, CSA box or farmers market, and preserving the rest for the much cooler days we know are ahead.
Fermentation is a great way to preserve veggies without heating up the kitchen. For example, yesterday – when it was 84 degrees – I put up kimchi (think of a very spicy Asian version of sauerkraut) and swiss chard stems. It was easy.
What is fermentation, you ask? It’s a method of preserving foods that’s been used for thousands of years by cultures the world over.
In a nutshell, and at its most basic, what you do is submerge your chopped, sliced or whole veggie in salted water (a brine) and then let the action of anaerobic bacteria do their work to “sour” the food. The beneficial micro-organism harnessed for this work is lactobacillus bacteria. That’s why this process is sometimes referred to as lacto-fermentation.
By the way, although the terms sound similar, lacto-fermentation has nothing to do with milk and lacto-intolerance. Instead, lacto refers to the lactic acid produced by the bacteria which acidifies the food, releases additional nutrients from the veggie, and keeps it safe to eat. Think of sauerkraut – fermented cabbage. Fermented foods can be ready to eat in a handful of days or after several weeks, and then stored for months more. Key to this process is constantly keeping the veggies submerged.

Napa cabbage kimchi and swiss chard stems ferment

Napa cabbage kimchi and swiss chard stems ferment


Oh, and what did I do with the chard leaves I stripped from the stems? I blanched them in boiling water for two (2) minutes and then plunged them into ice water to stop the cooking and ready them for the freezer. Again – easy.
So what’ll it be this weekend (after it cools down enough to head out to the garden)? I think I’ll pick green beans to ferment with a brine and a variety of other spices. Fennel? Caraway? Dill? What will work best with my grass-fed beef burgers, pot roasts and steaks?
Here are some of the books I’m using to build my fermentation skills:
– The Art of Fermentation, by Sandor E. Katz
– Fermented Vegetables, by Kristen K. Shockey & Christopher Shockey
– The Kimchi Cookbook, by Lauryn Chun
– The Nourished Kitchen, by Jennifer McGruther
– Preserving Food Without Freezing or Canning, by The Gardeners & Farmers of Terre Vivante
What are you fermenting?
Sylvia