Preach

​Farming and food are sensitive subjects.  Our relationships with food and our understanding of how food is grown or made reveal a surprising amount about our values and who we are at the core of our beings.  That might sound dramatic, but I think there is truth to it.
 
It is overwhelming how much conflicting and developing information about farming and food exists.  There is the idea that when humans began to farm, our health and the health of our planet took a drastic turn for the worst.  There is a notion that gluten is akin to a poison that should be eradicated from our food system.  There is a battle raging right now in the public consciousness between organic and conventional farming.  There are those who see new developments in agricultural science and technology as the answer to all of our questions. ​

I don’t have all the answers, none of us do.  I struggled writing this post because I am not here to take sides on any of these subjects, though I do have strong opinions about some.  That might be a cop-out, but what I will say is this: the general public is not well informed on most topics regarding food and farming.  However, many of them consider themselves experts.  I could probably be classified as one of them.  The one thing I do know for sure, is that reading about a subject is no comparison to experiencing it firsthand.  Those viral messages often swallowed as scripture are not always accurate, or at least don’t paint the whole picture.

A detail often overlooked is what it takes to be a farmer.  Whether you farm 5 acres or 500, the commitment is the same.  If farming is your only job, there is no time clock, no sick days, no paid vacation.  Farming is one of the only occupations out there where there is no guarantee that the harder you sweat and toil over what you do, the better the payoff will be.  Nature and time can usurp power from a farmer at any point.  The media, though not as natural of a force, seems to have a similar effect.
 
I don’t know much, but I do know this: we must support and engage with the farmers around us.  Don’t be afraid to ask them questions.  But when you do ask a question, frame it as a question and not as an interrogation.  Have an open mind.  If you approach a farmer with respect, that farmer will be honest and forthright with you.  Ultimately, it’s up to you to make a decision about where and how you spend your money, but I guarantee that your life and health will improve with less judgment, more knowledge and a stronger connection to the people who grow what we consume.

Thanksgiving presents an opportunity to reflect on those who reach a forty-hour work week by day three to deliver this bounty to our tables.  Yes, that man or woman driving that combine 10 miles an hour in front of you from one field to the next, taking up your lane and slowing you down is who I am talking about.  The folks who feed us, who know the land, the animals and even more importantly, know the food are who I am talking about.  I don’t care whether the farmer farms organically, conventionally or anywhere in between, that farmer deserves our thanks.  Even if it is just once a year.

Pecan Pie Squares
Makes 1 - 9 x 13 x 2 1/4" pan (12 - 2 3/4 x 3 1/8" bars)

Ingredients

​For the crust

8 ounces unsalted butter, cubed
4 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
12 ounces cake or pastry flour
1/4 teaspoon salt


For the filling

9 ounces unsalted butter, cubed
16 ounces brown sugar
13 1/2 ounces light corn syrup or brown rice syrup
1 teaspoon salt
6 large eggs
2 tablespoons vanilla extract
12 ounces whole pecans

Method

To make the pastry crust, cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, for about 3-5 minutes.

Add the egg and vanilla and beat until well incorporated.
Sift the flour and salt together, then add to the creamed mixture until combined. Wrap the dough in plastic and chill in the refrigerator while you make the filling.

For the filling, combine the butter, sugar, syrup and salt in a medium saucepan. Melt the butter over low heat, then turn up the heat and bring the mixture to a boil.
Let it boil for about 3 minutes, then remove the pan from the heat and let it cool for 25-30 minutes.

​While the caramel mixture is cooling, spray a 9 x 13 x 2 1/4" pan generously. Remove the pastry crust from the fridge and roll it out to a rectangle about the size of the pan. Transfer the dough to the pan and press it evenly over the bottom and half way up the sides of the pan. Chill the crust in the freezer for about 15 minutes or the fridge for 30 minutes.

Preheat a conventional oven to 350 F.

Whisk together the eggs and vanilla extract. Slowly whisk in the eggs to the cooled caramel mixture, which will be very thick. The eggs should not curdle! If the mixture is cool enough, they will incorporate smoothly into the caramel base. Be sure to scrape the bottom edges of the pan.  You will notice the mixture thinning into a beautifully smooth, deeply caramel colored filling as you whisk in the eggs.

Remove the crust from the freezer and sprinkle the pecans evenly over the bottom. Pour the filling over the pecans. Bake on the center rack for about 45 minutes, or until the filling no longer jiggles and the crust is golden brown.

Let the bars cool completely on a rack.
​Chill them well in the fridge or freezer before cutting.
A long, serrated knife works best.