Organizations, Send Us Your Year-End Appeals
Plus a turkey broth reminder and a tomato grower seeking greenhouse space
Flavor (and Value) Packed Turkey Broth
During my Thanksgiving cooking binge in last week’s Local Food Forum, I beseeched readers to throw those turkey bones into a stockpot instead of the trash. True to my word, here is our broken-down turkey carcass prepared to make broth.
I use the simplest method there is: Put the bones in a pot and cover them with water. I slow-cook them on high for four hours, or you can do it on low for eight hours.
I do NOT add salt — that comes when I’m making soup or whatever use to which I put the broth. If you salt the broth, you have to be extra-careful about how much salt you add when you use the broth as an ingredient.
You can certainly add aromatics such as onion and garlic, herbs, and veggies such as celery to the pot, but I don’t bother. The broth is going to be embellished with other ingredients down the line anyway.
And here is the end product, a tub of golden broth. I didn’t measure it out but I usually get about 12 cups from a pot of broth, which is the equivalent of three boxes of commercial broth. And there’s your value proposition: You paid for the turkey, and you got three boxes’ worth of broth for free.
I’ll be back soon with the soup (or soups) that I make from this broth.
Non-Profits: We’ll Publish Your Year-End Appeals
Most if not all of you know that this is Giving Tuesday for charitable contributions. Being that I’m connected with so many non-profits in the Good Food space, I’ve been getting email notifications asking for donations every few minutes today.
I wish I could give to every one of them, but I can’t. Instead, Local Food Forum does its best all year to support the amazing nonprofits that work, in their own ways and together, to build a more local, healthier, more sustainable, fairer and more humane food system.
And as was the case in Local Food Forum’s first two years, I am inviting organizations to share their year-end fundraising appeals.
The only condition: If your organization would benefit from having Local Food Forum share your outreach… PLEASE share your pitches with me directly. As most you know, this newsletter is a one-very-busy-person operation, and unfortunately, I just don’t have time to harvest this material from your organizations’ websites or social media.
So if you are interested, please either reply to this issue of the newsletter or click below to email me your information directly. Thanks and best of luck during fundraising season.
And check tomorrow’s Local Food Forum for some great non-profit events coming soon.
Chicago Tomato Man Seeks Greenhouse Space
There are lots of folks who grow tomato plants in our area, but there is only one Chicago Tomato Man. Bob Zeni grows and sells starter plants for more tomato varieties than you’ve ever known existed. From A Grappoli D’Inverno to Yellow Pear and everything in between, you could eat the rainbow just by subsisting on his tomatoes.
During spring 2023, the Chicago Tomato Man website featured 128 — yes, 128 — varieties that they planned to grow this year.
Planning for 2024 is well under way, and Bob contacted me yesterday to inform that he is in need of greenhouse space for his (literally) growing business. Although I had to tell him that I didn’t know of anyone offhand, I promised I’d run this article in hopes that you either do have greenhouse space to spare, or know someone who does.
Here are the details that Bob shared:
I am looking to connect with any organization or group that has a greenhouse, hoop house or warehouse space we can rent from April to June next spring. That's when we nurture the seedlings as we prepare (pick & pack) each customer order.
I estimate that we will need 800–1,000 square feet of hard-surface space with access to water and electricity. We have portable shelving and lights.
The ideal location would be in a near west, near southwest or near northwest city neighborhood. Proximity to public transportation to accommodate our workers who are from distressed parts of the city is a definite plus.
We are particularly interested in working with groups who share our emphasis on fresh, flavorful food, reuse of materials, and support for local businesses.
Click the button below to email Bob and help keep that smile on his face.
Bob Benenson’s World, and Welcome to It
Sunset, Monday, November 27, 2023. Hopefully you can pick up the single broad sunbeam rising from horizon to clouds in the center of each photo.