Kim A. Sanwald - Basics with a Twist: Life and Food at Brickyard Farms

Basics with a Twist

Life and Food at Brickyard Farms

By

Kim A. Sanwald

AuthorHouse

1663 Liberty Drive

Bloomington, IN 47403

www.authorhouse.com

Phone: 1-800-839-8640

2011 Kim A. Sanwald. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

First published by AuthorHouse 3/23/2011

ISBN: 978-1-4567-3840-2 (sc)
ISBN: 978-1-4567-3842-6 (e)
ISBN: 978-1-4567-3841-9 (hc)

Library of Congress Control Number: 2011904137

Printed in the United States of America

Any people depicted in stock imagery provided by Thinkstock are models,
and such images are being used for illustrative purposes only.

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

We first knew the women of Brickyard Farms as the excellent cultivators of outrageously delicious tomatoes. As the welcoming and energetic Val & Kim lead you around their farm, its impossible not to notice how their vivacious personalities have spilled over onto the ground and fertilized their lives work; the carrots, beets, tomatoes, or potatoes are as colorful as they are.

Stephanie and Tim Pierce

Freshman Agrarians

As I walk through the market every Saturday morning, Brickyard Farms is one of my favorite stops. Im looking for freshness and locally grown food, and I know that I can find it there. Kim & Vals knowledge of the produce helps me decide what to select. I get so excited creating a meal with food that was just picked a day or two earlier. I thinkWOW! This tastes amazing.

Russell & Barbara Williams

Faithful Customers

I love going to the Fulton Street Farmers Market Saturday mornings; and one of the first stops I make is at Brickyard Farms. Summertime brings the best garlic I have ever tasted; tender haricot verts; potatoes that could make the entire meal; carrots, beets, and tomatoes that beg to be photographed. Val & Kim are the most customer-friendly vendors at the market, always patiently answering my many questions and giving that extra je ne sais pas quoi!

Kathleen Rafter

Natural Health Practitioner

The sweet familiar smell of Puttanesca relish muscles its way through my nose and into my brain as I take my first savory bite. It sends me back to that special place, that dirty, sweaty paradise where I spent the best days of my life, engorging myself on goat cheese, wolfing down steaming mounds of lamb, and, of course, demolishing an entire Swiss chard casserole singlehandedly. Theres no place like it, and I have to say: I miss the hell out of Brickyard Farms.

Ian Sanwald

Nephew/College Student

Dedicated to Catherine Cate Burke

July 5, 1960

November 21, 2006

and

To the friends and family who have graced our table.

There is no love

sincerer than the love

of food.

George Bernard Shaw

Contents

Preface

Food has always played a major role in my life. As a young child I watched my mother cook and decorate cakes for weddings. Although never allowed to help, I did learn to be a keen observer of detail. I watched how she made a roux with melted butter and flour, how she cut up onions, made lasagna, and how she frosted a cake.

My first solo attempt in the kitchen happened when I was ten years old. I wanted to make an apple pie with a homemade crust. My parents were having guests for dinner; I wanted to provide the dessert. My labor of love took all afternoon. Somehow when measuring out the ingredients I had put one tablespoon of salt rather than a teaspoon in the crust. When I woke up the next morning my mother told me that Mr. Dodge had eaten a whole piece of pie. He also consumed an alarming amount of water afterwards.

My next creation was spaghetti sauce. At the time, I thought a clove of garlic was the entire bulb. I read the recipe to include 3 cloves of garlic; it turned into something more industrial in nature.

When I left home after high school, I discovered fresh vegetables, homemade bread, soup and pasta. I was always cooking for someone or trying a new recipe. My ex-husband John ate all my offerings with gusto. Food became an art form for me. I began shopping for the freshest ingredients. I would drive all over town to procure them. I grew an herb garden to understand what fresh herbs tasted like and how they could be used.

Each year my repertoire expanded, along with my skills as a cook. I was driven and obsessed with cooking. All things about food fascinated me. I experimented with cuisines from different countries and created many of my own favorites. Recipes were simply guidelines to explore on my own terms. Friends began to ask me for advice, along with recipes. I was in my element and thought someday I might write a cookbook.

But, it wasnt until I met my partner Valerie at age 52, that food and cooking took on a whole new dimension. Valerie not only cooked food, she grew it! Using ingredients that were harvested just moments ago created a new level of excitement. Our partnership was a natural turn of events. Food was our common ground. I started helping out at the weekend farmers market, which was a total departure from my job in the city. It was vital and exciting. I could talk about food the entire day with our customers and how to use the vegetables that we sold.

In February of 2009, I was downsized from a job I had held for 36 years. I was hurt, shocked and depressed. How could this be happening to me? I had always worked in a structured environment. Yet I also realized how I had stayed in a profession that held no interest or passion for me. I had become accustom to the financial security that job offered and feared its loss.

During this time, Val encouraged me to become fully engaged on the farm. She tempted me with long discussions about what we could do together by combining our talents. Initially, I couldnt see myself as a farmer. What did I know about farming? Family and friends wondered the same thing. I had never done any physical work, and this would be required on a farm. This was not the Kim they knew. She liked fine dining, travel and shopping. How could I change my lifestyle so completely? Yet I chose farming and allowed myself to be changed by that choice. My makeover is so noticeable that friends want to experience the farm themselves. Our joint venture has proven to be the unexpected salve for my broken spirit.