cook.eat.think.

::gingerbread::

2011-11-10T09:36:00.003-06:00

This is the time of year I start wanting rich aromatic foods that make the whole house smell amazing as they cook. That are warm and comforting when it is cold and dark. Gingerbread is a favorite for all those reasons. This smells amazing and is delicious with a steaming mug of cocoa or coffee.

This recipe is slightly tweaked from the ski house cookbook. I make gingerbread something or other every winter, and this recipe is a great version and super easy to make.

::gingerbread::

2 cups organic all purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp unsweetened cocoa powder
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp baking soda
1/2 tsp sea salt
1 large egg
3/4 cup blackstrap molasses
1/2 cup packed dark brown sugar
1/2 cup vegetable oil (I used organic sunflower)
1 cup boiling water
some butter for the pan

optional:: powdered sugar

Preheat the oven to 350º. Butter a 9" round cake pan (I used ceramic pie dish).

In one bowl stir together the flour, ginger, cinnamon, cocoa, cloves, allspice, salt, baking soda.

In another large bowl whisk together the egg, molasses, oil and brown sugar.

Add the dry ingredients into the wet ingredients and stir. While stirring, add the boiling water, and stir until combined.

Pour the batter into the pan and put into the pre-heated oven for 35-45 minutes. A toothpick in the center should come out clean. Be sure not to over bake - the moist stickiness with gingerbread is the good part!

After removing from the oven let cool a bit before cutting.

Once cool you can sprinkle powdered sugar on the top of the whole cake, or if you are not eating it all right away, sprinkle right before serving.

Serve with just the powdered sugar, or with some fresh raspberries!

pumpkin purée & roasted seeds

2011-10-10T23:58:00.003-05:00

While canned pumpkin may make a showing when there is nothing else, I really do like making my own pumpkin purée. The canned stuff is not usually even from pie pumpkins (but from some butternut type of squash). It is easy, although it takes planning ahead if you want to make a pie or cake or bread. This time of year I find it easiest to stick a tray of pumpkin in to roast every time I use the oven - and the freeze it for later!

So, to start. Take a pie pumpkin. Not a huge carving pumpkin (not so tasty) but the smaller ones that will be called pie pumpkins. Clean. Cut off the top. Cut in half or quarters.

Scoop out all of the pulp/seeds (save those!). Place in a baking dish in a 350ºF oven (I usually do cut side down, but you don't have to), and bake for 30-45 minutes, until the pumpkin is soft.

Let cool. Peel back the skins, use a knife if you need a little help. Some pumpkins are more liquidy than others, so I like to put the scraped pulp first into a strainer and let sit for a bit for the extra juice to drip out. From there you can smooth however you like - whiz in a blender or food processor, run through a food mill, or simply use a potato masher. Put into a container and freeze, or use immediately!

Now, what to do with all of those seeds? Take the pulpy seedy blobs and run your fingers through to extract as many seeds as you can. Don't worry if there are tiny bits of pumpkin still in there. Take your pumpkin seeds and put into a saucepan. Just cover with water, and add a nice big pinch of sea salt. Bring to a boil and simmer for 10 minutes. Strain. Most recipes skip this step but boiling them with a pinch of salt first really gives them better flavor, and the outer husk part is not as tough so it is crunchy but delicious.

Place a teaspoon of oil (I used sunflower oil) on a cookie sheet, and pour your pumpkin seeds over it. Use your fingers to coat all of the seeds. Now, add your seasoning. Sea salt, brown sugar, paprika, chili powder...find your favorite!

Today I used 1/2 teaspoon of yellow curry powder, 1 Tbsp of dark brown sugar, and a pinch of sea salt. SO good.

Gently stir the pumpkin seeds to coat in your seasoning mix. Spread evenly on the sheet and place in your oven while you are baking the pumpkin chunks. Stir every 15 minutes or so, and continue baking in the oven until they are golden - about 30-45 minutes, depending on how many seeds you have on the tray (all pumpkins are different, so...). Remove from oven and let cool.

SO good! I am using these pumpkin seeds (well, what I have not eaten!) in a trail mix. And tomorrow I'm making a batch of pumpkin butter with the puree.

pumpkin seeds:: "Pumpkin seeds are a very good source of the minerals phosphorus, magnesium and manganese. They are also a good source of other minerals including zinc, iron and copper. In addition, pumpkin seeds are a good source of protein and vitamin K."

lentil millet chili

2011-10-04T23:48:00.006-05:00

I love chili on cold days. I just don't always like the bigger chewy beans. This chili uses lentils and millet. The smell, texture and flavor are totally chili and the lentils and millet add such an earthy tone. This so so so good, and made in a slow cooker bubbles away all day filling the house with amazing aroma. This can be made with or without meat. Both are fantastic!

::lentil millet chili::

2 cups dried lentils–any kind (I used 1/2 green, 1/2 red)
2 cups cooked millet (see below)
16 oz canned tomatoes, or 3-4 large diced tomatoes
1 cup tomato paste or juice (I use homemade so it is more juicy, you can also just use 1 can tomato paste)
4-6 cups stock
1 large onion, diced
1 pepper, diced
4 cloves garlic, minced
1 1/2 Tbsp ground cumin
3 tsp paprika
1 tsp coriander powder
1+ tsp chili powder (to taste/heat)
2 tsp salt, or to taste
freshly ground pepper
2 Tbsp chopped parsley
1 Tbsp corn flour (optional)

freshly chopped chives or cilantro for serving
sour cream or plain yogurt for serving

Add a bit of oil to a hot large pan, and toss in the onions and garlic. Saute for a few minutes, add the peppers. Let cook for a few minutes, stirring gently. If you want meat, add up to a pound of ground beef or turkey and stir until browned. Empty the pan into your crock pot. Return pan to heat, add in the tomatoes, stock, and tomato paste and stir in the lentils. Bring to a boil. Pour into crock pot. Add all of the spices. Add the warm cooked millet. Stir. Cook on high for 1 hour, reduce heat to low and simmer in the crock pot for 4-6 hours.

In the last 30 minutes add 1 Tbsp corn flour/harina (optional) to thicken the chili. The millet thickens it a bit, but if you like really thick chili, the corn flour does it. Stir in the chopped parsley in the last 30 minutes as well. Add any additional salt/pepper to taste.

Serve with some fresh cilantro, grated cheese, chopped chives, a spoon of plain yogurt or sour cream...all great.

The stock measurement has a range because your liquid needs may vary depending on what kind of lentils you use. Start with the base amount, and after a few hours add more if it needs it. You want enough liquid for the lentils to absorb and plump up, but not be too thick or dry.

To cook millet:
Add 1 cup of millet to a hot sauce pan. Lightly pan toast them, don't burn. Add 2 cups of water or stock and a pinch of sea salt. Bring to a boil, reduce heat and simmer with the lid on 15-20 minutes. Remove from heat, and add to the chili using a fork (don't stir or scoop hard, or it will clump).

Lentils are an excellent source of molybdenum and folate. They are a very good source of dietary fiber and manganese and a good source of iron, protein, phosphorus, copper, thiamin and potassium.

Millet is a good source of some very important nutrients, including manganese, phosphorus, and magnesium! It is also gluten-free.

csa box:: week 15

2011-10-01T08:45:00.000-05:00

in the box:: beets, carrots, kale, lettuce, spaghetti squash, tomatillos, variety of tomatoes, pepper, onions, garlic, potatoes, cilantro.

extras I bought this week:: potatoes, butternut squash, oregano, chives, thyme, cilantro

What is in season where you live? How long is your growing season?

something old, something new.

2011-09-26T11:49:00.010-05:00

Apple season is nice in that it goes on a long while. Some things are in season for such an instant that it feels like I must run run run to save it all while I can. Having a few months for apples means we can not only preserve and save, but also enjoy now. So, for apple season, here is a new recipe, as well as several from the archives that I make every year. An apple a day?

::baked cinnamon apples::

This recipe is my tweaked version of the one found in Apples for Jam by Tessa Kiros.

3 Tbsp butter
4 baking apples, cored & halved
1/3 cup firmly packed dark brown sugar
1 tsp ground cinnamon
grated fresh nutmeg
pinch allspice
2 Tbsp ruby port
1/2 cup fresh apple cider

Preheat the oven to 350°F.

Butter an oven proof dish, just large enough to fit 8 apple halves quite compactly (a pie dish worked perfectly). Place your apples in a baking dish cut side up.

Put a bit of butter on each apple center. Mix the sugar, cinnamon and allspice and sprinkle over the apples. Grate fresh nutmeg over the top, and drizzle with port. Pour the apple cider in the pan around/under the apples.

Bake for 30 minutes, then dribble the pan juices over the apples and add some more (hot) cider to the dish if needed. Bake for another 20-30 minutes until the apples are creamy on the inside and brown on the top. (time may vary a little based on the type of apple you are using)

Serve warm with a scoop of vanilla ice cream or a spoon full of freshly whipped cream. Or, if you like take the juices from the bottom of the baking dish after the apples come out of the oven. Pour the liquid into a saucepan and heat on high to boil. Reduce heat, simmer a bit, and reduce slightly. Drizzle this thickened essence of apple over the top. SO GOOD!

+ + + + +

Some of my favorite recipes that I go back to often. I may tweak and poke around with different spices or types of apples, but the basic recipes always stay the same.

::carmelized apple tart::

::baked apples::

::apple butter::

::applesauce::

What are your favorite apple recipes?

an apple a day:: "Apple polyphenols are standout nutrients in this widely loved fruit. These polyphenols include flavonols (especially quercetin, but also kaempferol and myricetin), catechins (especially epicatechin), anthocyanins (if the apples are red-skinned), chlorogenic acid, phloridizin, and several dozen more health-supportive polyphenol nutrients. Apple is a good source of fiber, including the soluble fiber pectin, and it's also a good source of vitamin C."

csa box:: week 14

2011-09-22T23:02:00.003-05:00

Week 14! We have settled into the groove of picking our CSA up at the farm and then stopping by the apple orchard on our way home (apple season!). We are lucky to live just a few miles from both.

in the box:: butternut squash, sorrel, mixed greens (swiss chard, brussel sprout greens), peppers, sage, an onion, a head of garlic, purple potatoes, carrots, and a lot of tomatoes!

I buy as many extras as I can this time of year! I dry the herbs, and can/pickle/freeze everything else.

extras:: carrots, broccoli, chives, thyme, cilantro, parsley, beets, potatoes

orchard:: We get a gallon or two of freshly pressed cider every week (raw!). We are still sampling apples. This week we have Chenango Strawberry and Jonamac.

csa box:: week 13

2011-09-15T21:13:00.000-05:00

week 13. in the box:: beets, sage, thyme, onion, garlic, purple potatotes, peppers, kale, and a mix of tomatoes!

extras:: beets, carrots, sage

orchard:: cider, and two new varieties - Viking, and Pink (is pink inside!)

pickled cabbage.

2011-09-15T16:28:00.000-05:00

I love cabbage. During the summer I make slaws, and as the days get cooler we make sauerkraut and other pickled goodies. This is a very crunchy vinegar pickled cabbage - not sauerkraut (here is my purple kraut recipe ... yum). This is really great with anything salty and savory, or on a burger instead of lettuce and pickle. So crunchy! And the color is totally over the top.

::ingredients::

1 lb. chopped red cabbage
 2 Tbsp sea salt 
4 cups good white wine vinegar
 1 Tbsp brown sugar
 1 Tbsp pickling spice  

::directions::

Peel the cabbage in a large bowl and sprinkle each layer with salt.

Leave for 24 hours. Pour off liquid and stir a few times throughout. After 24 hours, drain off any liquid and rinse off any surplus salt. Drain the cabbage well.

Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours.

Strain the vinegar if you want, I like leaving in the spices.

Pack the cabbage loosely into jars and cover with the spiced vinegar.

Cover label and store in a cool place. Can begin to eat after 1 week.

Will begin to loose its crispness within 2 to 3 months. I keep it in the fridge and have a pint in the freezer!

granola bars!

2011-09-14T23:20:00.009-05:00

I love finding recipes that my boys like (no surprise). We usually tweak recipes the boys want to try -- to get the right textures for my sensory boy who has a hard time chewing things with chunks or varying textures (chewy/crunchy at the same time). Once we hit the right combo we stick pretty close to our main recipe from there. This granola bar recipe originated from here...we have changed it a bit. Healthy, texture friendly, not too sweet, really really yummy. These are nice and chewy, which is a must for my boys. They don't like the rock hard crumbly things. These are perfect. My husband and I find ourselves nibbling away at them too, so there is an excuse to make more. And my 6 year old loves helping (who doesn't love squishing it all into the pan). And these are SO MUCH BETTER than any store bought granola bars.

::ingredients::

2 cups old-fashioned oatmeal
1 cup sunflower seeds (roasted/salted OK too)
1 cup organic shredded coconut
1/2 cup golden flaxseed, freshly ground
2 Tbsp unsalted butter
2/3 cup raw honey (a little less if you use sweetened coconut)
1/2 Tbsp blackstrap molasses
2-3 Tbsp organic unsweetened peanut butter or almond butter
3 Tbsp organic light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt

Up to 1 1/2 cups chopped dried fruit
(soft/chewy such as apricots, cranberries, raisins)
This time I used 1/2 cup finely chopped peaches we dehydrated

::directions::

Pre-heat the oven to 350ºF.
Wipe a little butter in a 9x13 baking dish and line it with parchment or foil.
Toss the oats, sunflower seeds and coconut together on a cookie sheet and bake for 10 or so minutes.
Stir it half way through.
Remove from the oven and pour into a big bowl.
Add the ground flax.

Reduce the oven temperature to 300ºF.
Heat the butter, honey, peanut butter, brown sugar, molasses, vanilla and salt in a small saucepan.
Bring to a boil and remove from heat - stir.
Stir it into the dry mix - keep stirring until all fully coated.
Stir in the dried chopped fruit.

Spread it in the prepared baking dish, pushing down to make a nice compact even layer. Wet your fingers - it will be easier to push it down without getting all sticky.

Bake for about 20-30 minutes.
Cool for an hour more before gently flipping the slab out of the baking dish - peel off the foil/parchment.

Cut into squares.
Store in an air-tight container.

Eat!

Some good variations include cinnamon, almonds, or sunflower nut butter...find your favorite!

goodness:: You know granola bars...they are packed with vitamins and fiber and all kinds of good stuff. Sunflower seeds - packed with vitamin E, B1, manganese, magnesium, copper, selenium, phosphorus, vitamin B5 and folate. Blackstrap molasses - iron, calcium, copper, manganese, potassium and magnesium. And that is just two of the ingredients!

If you prefer to soak and dehydrate your oats before baking with them, here is how you can do it...

csa box:: week 12

2011-09-08T21:25:00.000-05:00

This blog was acting up a bit, saying posts were published when they were not, so after messing around with the widgets, I am happy to say it is publishing again. I'm now playing catch up!

We have entered the time of year when we still have more tomatoes in the box than anything else, so I am caught up fully in the kitchen and dipping into the storage for meals. I can't wait to move on past tomatoes and get into the fall goodies!

week 12!
in the box (above) :: a variety of tomatoes including cherry, slicing and paste, onion, brussel sprout greens (my rabbit loved these), carrots, cabbage, cilantro and peppers

extras:: carrots, beets, cilantro, dill

And this week marked the opening of apple season. We don't pick this early usually, but we do visit the orchard which we pass on our way home from the CSA each week to try different varieties and see what our favorites are. We probably still have a few weeks before our favorite applesauce apples are ready, but we are trying new types of general eating apples, and this week we picked up an heirloom crabapple (whitney) - and made a batch of crab apple compote. Yum! We usually select apples for many specific uses - juicing, eating fresh, baking, sauces, drying, and then shelf life for storage! We also get freshly pressed cider all fall, to make boiled cider, sauces, and of course for drinking and freezing.

To see what was in the box this week in previous years click::
| 2007 | 2008 | hurt my back sept '09 didn't post | 2010 |

What is in your box/in season where you live?

csa box:: week 11

2011-09-01T21:17:00.001-05:00

in the box:: a variety of cherry, slicing and paste tomatoes, peppers, pears, dill, zucchini, beets, an onion, a watermelon, lettuce, and a head of garlic.

extras:: carrots, parsley, thyme, dill, chives

And of course, more tomatoes for sauce!

To see what was in the box this week in previous years click::
2007 | 2008 | 2009 | 2010 |

What is in your box/in season where you live?

cinnamon sugar roasted almonds.

2011-08-31T10:29:00.002-05:00

After weeks of non-stop tomato sauce and pickle making I was ready for something...different. NOT tomatoes! A favorite winter treat of mine is roasted nuts. I like them savory, sweet, spicy. All so good. I decided to make a batch of cinnamon sugar roasted almonds. Great for quick snacks and so delicious without being too sweet.

Many recipes call for using pre-roasted almonds, but I prefer to soak them first to get the best digestibility - so I start with raw almonds. It is really easy to do and doesn't take more work, just planning ahead. I like how the flavor of the almonds comes through more when using the soaked raw almonds.

::soaking::

4 cups raw almonds + 1 Tbsp sea salt for soaking

Soak 4 cups of raw almonds in filtered water (fill with enough water to cover) with sea salt overnight.
Drain and rinse the next morning and let air dry for a few hours (you could also pop them in the dehydrator if you have one, on low)

::roasting::

1 egg white
1/2 tsp. blackstrap molasses
1 tsp. vanilla
1/2 cup organic light brown sugar
3 tsp. cinnamon
1/2 tsp. sea salt
a few grates of fresh nutmeg (optional)

Pre-heat the oven to 250ºF

Lightly oil a cookie sheet (or cover with parchment)

In a bowl combine the cinnamon, sugar, salt and nutmeg - mix.

In another bowl whip the egg white, molasses and vanilla until it is foamy but loose, NOT peaks.

Toss the almonds in the egg white mixture and stir gently to coat.

Add the dry mix to the bowl with almonds, stirring as you do so all of the almonds are evenly coated with the mixture.

Spread the almonds in a thin layer on the cookie sheet.

Bake for 1 hour and 15 minutes or until dry, stirring every 15 minutes.

It make take a little longer if you left the almonds soaking longer or they are still pretty wet. Just keep stirring/checking until the coating is nice and dry on the outside.

Remove from oven, allow to cool completely and then eat! Store in an airtight container.

did you know:: (Unless dry roasting is specified the commercial roasting process of nuts is a form of deep-frying, usually in coconut oil and palm kernel oil. By using raw almonds, soaking them and then roasting them yourself in the oven on low heat, you end up with more nut flavor and natural oils from the almonds.

good stuff:: Almonds are a fantastic source of vitamin E and manganese, and a good source of magnesium, riboflavin (B2), phosphorus, and copper.

csa box:: week 10

2011-08-25T23:01:00.005-05:00

We are at week 10, almost September! That of course means tomatoes, tomatoes, tomatoes. The garden is peaking with tomatoes, the CSA box has tomatoes, and of course I need even more tomatoes. There is always a pot on the stove with some tomato recipe simmering away this time of year, and the shelves and freezer are filling up nicely.

:: in the box:: carrots, 2 kinds of peppers, a variety of paste/slicing/cherry tomatoes, lettuce, sweet corn, zucchini, garlic, dill, peppermint, onions

::extras:: thyme, sage, oregano, carrots, beets

aaaaaaaand,

more tomatoes! Our CSA farmer April passed along a crate of tomatoes - splits/seconds. I brought them home and immediately cleaned/chopped/processed them all out on the deck. I have some for eating (the Aunt Ruby's variety is awesome!) and the rest went in for another batch of sauce!

To see what was in the box this week in previous years click::
| 2007 | 2008 | 2009 | 2010 |

What is in your box/in season where you live?

lemon balm iced tea.

2011-08-23T21:41:00.009-05:00

If you grow mint and lemon balm like I do, then you know this time of year they are both attempting to take over the entire garden. Which of course makes it the perfect time to pick bowls full and make tea. I tend to use mostly lemon balm and add a cup or two of fresh spearmint or apple mint for a mild hint of mint. You can make this all herbal...or do as I usually do, which is add some aromatic green tea leaves at the end for some caffeine. Jasmine is fantastic.

This is such a good tea - you can really smell and taste the mint and lemon balm without it being overpowering. It just tastes like ... summer.

::picking tip::

It is best to pick some time in the morning before peak heat. Pick the overabundant fresh shoots and leave any woody flowering stems for the bees.

::how to::

Fill a crock pot/slow cooker with freshly picked and rinsed lemon balm leaves and stems (pick off any brown bits), and fresh mint (optional). Add enough water just to cover, and heat on LOW for 3 hours.

After 3 hours add a few teaspoons of green tea (if you want caffeine). Leave for 30 more minutes. Strain out all of the leaves/tea. Add honey to taste. Pour into a pitcher and chill!

A long slow low heat is good for freshly picked herbs - it releases more of the plant oils and keeps a nice bright color!

lemon balm:: Lemon balm is in the mint family and has been used for centuries to relieve stress and anxiety, promote sleep, improve appetite, and ease stomach aches. It has a great lemony fresh smell and flavor!

csa box:: week 9

2011-08-18T22:46:00.000-05:00

week 9.
::in the box:: beets, carrots, two types of summer squash, cabbage, a variety of slicing and cherry tomatoes, garlic, chives, peppermint, cucumber, scallions, broccoli.

::extras:: oregano, sage, chives, carrots, paste tomatoes (for home made ketchup!)

We have so many veggies the fridge is full, canning equipment always in the sink, there is a full cooler on the floor, and pounds are picked a day from the garden in addition to the substantial CSA produce. Yes, it is August!

To see what was in the CSA box this week in previous years, click::

| 2007 | 2008 | 2009 2010 |

What is in season where you are?

in my kitchen.

2011-08-15T11:25:00.009-05:00

This is the time of year that something is happening in the kitchen non-stop. Where I can barely keep up with all of the veggies pouring in - and not only is the fridge full, but so is the cooler on the floor next to it. We are freezing, canning, drying, fermenting, baking. Here are a few things from my kitchen, and some great links to recipes and tips for the season!

Zucchini Pickles - These looked so good I had to make a few pints. I substituted yellow curry powder for the turmeric and the smell and color is amazing. They are crunchy, mustardy, and great on burgers. The recipe is from the Zuni cafe, via Martha Stewart.

I have been cranking out pickles - dill vinegar pickles, refrigerator pickles, lacto-fermented pickles, pickled veggies. I love the POP of the jar lid opening in winter. Sofya at the girls' guide to guns and butter put together a very thorough guide to canning pickles. Every single thing you need to know to make great dill pickles.

And Cheeseslave posted my favorite lacto-fermented pickles recipe this week.

I love dried tomatoes in oil. They are easy to make. You dehydrate cherry tomato halves until fairly dry, but still pliable (not crunchy). Pack them into a jar with dried garlic, onion and basil (I use dried to keep water content low). Cover with olive oil and voila! Use on sandwiches, pizza, salads. Whiz it in the food processor to make a spread. They store a few months in the fridge. I dry a LOT of tomatoes!

This summer squash and potato torte from Bon Appétit is so good I keep making it over and over. I like to add some heavy cream and extra freshly grated Romano cheese to make it more like a gratin. It is great with loads of fresh basil too. So delicious!

This is a yummy zucchini spread from Philly Homegrown. Good on so many things. This version I also added some red pepper and kale from the garden.

What is happening in your kitchen this week?

csa box:: week 8

2011-08-11T15:13:00.003-05:00

csa week 8. I can't believe we are in mid-August!

::in the box:: onions, a variety of tomatoes, slicing cucumber, pickling cucumbers, brocolli, two types of summer squash, sweet corn, chard, fresh garlic, chives and a pepper (I skipped the hot pepper after blowing my husbands face off with a spicy dish last week 8-}).

::extras:: beets, carrots, dill

Click below to check out what was in our box this week in previous years::
| 2007 | 2008 | 2009 | 2010 |

I love CSA day - coming home to sort, clean, load up the dehydrator, fill the oven, blanch and bag...and then making dinner from whatever I still have in the fridge to make room for the new. It feels good to see so much right there (I usually bring in the garden goodies too, to get it all done at once). Oh, think of how much we will enjoy it in January! I have a LOT of cucumbers - I need to get cranking on some more pickles.

What is in season where you live?

creamy cucumber salad.

2011-08-10T11:36:00.004-05:00

It is cucumber season and in addition to pickles and marinated cucumbers and tadziki and cucumber soup I love cucumbers this way. Creamy and tangy with a nice dressing. This recipe is my tweaked version of a Martha recipe.

::ingredients::
4 or 5 medium sized cucumbers, peeled and sliced
1/2 cup creme fraiche or sour cream
Juice of 1/2 a lemon
2+ tablespoons chopped fresh dill
1 small white onion, halved and finely sliced
1 tsp crushed dill seeds (optional)
1 tsp dehydrated garlic (crushed), or garlic powder
1 tsp dehydrated onion (crushed), or onion powder
Sea salt & freshly ground pepper to taste

::directions::
In a bowl combine the sour cream, lemon juice, herbs and spices and stir to combine. Add the cucumbers and mix well until all cucumbers coated. You can serve immediately, but it tastes even better if you refrigerate for a few hours before serving.

Cucumbers:: Cucumbers are a great source of vitamin A and C as well as potassium, manganese, folate, dietary fiber and magnesium. They also contain the mineral...silica!

csa box:: week 7

2011-08-04T23:50:00.002-05:00

It is August already! Week 7.

::in the box:: lettuce, sweet corn, cucumber, new garlic, summer savory, dill heads, pickling cucumbers, onions, 2 types of summer squash, peppers, cabbage.

::extras:: beets, carrots, broccoli, summer savory, sage, thyme, onions.

To see what was in our CSA box this week in previous years::
| 2007 | 2008 | 2009 | 2010 |

What is now in season where you live??

rice vinegar ginger fridge pickles

2011-08-04T11:29:00.006-05:00

I love refrigerator pickles. We have our favorite tried and true recipes, but I also love making variations on both vinegar and lacto fermented veggies to keep it interesting. This recipe is a fridge pickle made with ginger and rice vinegar - it has a milder vinegar flavor with a light ginger aroma. Not too sweet, not too salty, crunchy and crisp. So good!

For the tastiest crunchiest fridge pickles, after slicing your cucumbers place them in a bowl and sprinkle with sea salt. Toss, and then let sit for 30 minutes to an hour (or longer) and then pour off the liquid before placing the cucumbers in the canning jars for the next steps.

::rice vinegar ginger refrigerator pickles::

::ingredients::

3/4 cup rice vinegar
2 cups filtered water
2 cloves of garlic
1/2 onion, finely sliced
pinch of sea salt (see above, for sweating)
1 Tbsp kosher or pickling salt
3 Tbsp sugar
1 Tbsp of spice mix - mine included mostly dill seeds with some mustard seeds, peppercorns, a small dried pepper, and celery salt.
2 large heads of fresh dill, or sprigs if you don't have heads
2 tsp grated fresh ginger (more if you like)
How many cucumbers this equals depends on the size of your cukes. Enough to fill 2 pint jars...

After salting/sweating your cucumbers (see above) pack your slices into 2 pint jars along with one crushed garlic clove per jar, and 1/2 of the sliced onions per jar. Split your spice mix, grated ginger, and dill heads between the jars too.

Put the vinegar, water, sugar, and pickling/kosher salt in a pot and bring to a boil. Let salt and sugar dissolve. Remove from heat. Pour the hot liquid into the jars, covering the cucumbers, with a bit of head room. Push the cucumbers down if needed. Let cool to room temperature without any lids. Screw on lids tightly and put in your refrigerator. Great the next day, even better after a few days. Eat within a few months!

Tip:: when slicing your cucumbers toss the tips. The flower tip contains an enzyme which can make your pickles soft!

slow roasted cherry tomatoes

2011-08-02T23:17:00.009-05:00

For most people tomatoes are the epitome of summer. That one flavor that says long hot days and garden fresh. Our tomatoes are just starting to come in and I know we will have a good two months of fresh heirloom tomatoes from our garden and CSA. In the beginning it is hard to do more than to pick them and rinse in the hose before popping them right into my mouth.

My husband LOVES tomatoes too, but the acidity bothers him, so over the years I have expanded how I make tomatoes so that we can enjoy them more ways than only raw or for pasta in the early weeks. Today was the first day I picked enough tomatoes (isis candy cherry) to roast. When I am bringing them in by the bowl full I will start to dehydrate them too, but roasting is a fantastic way to enjoy them in smaller quantities. You can make huge trays of this, but I love making this in my toaster oven and use a ceramic pie dish or brownie pan. Using a toaster oven I don't have to heat the whole kitchen up on a hot day - they roast happily away and turn out perfectly every time. You can of course roast them in your full size oven. Roasting brings out the rich deep flavor of the tomatoes too.

I love roasting cherry tomatoes - but you can use any size of tomato. You will need to slice bigger tomatoes down into smaller pieces.

::slow roasted cherry tomatoes::

Slice cherry tomatoes in half, and place skin side down in your dish. Drizzle with olive oil and a nice splash of good quality balsamic vinegar (more vinegar than oil as it will cook down). Add a pinch of sea salt and freshly ground pepper. Add some whole garlic cloves if you like. Place into your oven at 275ºF for a two or so hours until the balsamic looks sticky and reduced and the tomatoes are slightly smaller and getting curly at the edge. There is no exact time as it will depend on the size and type of your tomatoes - just roast until they get softer, smaller, a bit darker, and curly edged but not all dried out. Remove from the oven and let cool slightly.

Chop some freshly picked basil leaves and scatter over the top, and if you like drop in some soft cheese. I used brie here, but you could use goat cheese, fresh mozzarella, or slivers of good quality Parmesan.

When you serve, be sure to drizzle some of the sticky reduced balsamic over the top. SO good!

roasted cabbage.

2011-07-28T23:00:00.002-05:00

Cabbage is one of those veggies you either love or hate, I think. I look forward to it every year to make some sauerkraut, or to cook with apples in the fall, but don't see it as really a creative summer dish. I've been exploring different ways to cook it and have found something we like and which REALLY brings out the best in cabbage. Roasting it. This is really easy to make and has spectacular flavor - both crispy and creamy with a nice nutty flavor.

::roasted cabbage::

1 head of cabbage, cut into 8 wedges, core removed

Pre-heat your oven to 400ºF. Place the wedges into a roasting pan. Smash a few cloves of garlic and place over the wedges. Drizzle with olive oil. Add a nice pinch of sea salt and freshly ground pepper. Sprinkle over a good pinch (1/2 tsp) of dill seeds...either crushed a little with a mortar and pestle or chop a little with a knife (don't pound into a powder though, just crack it a bit). Place the roasting pan in the oven. Let roast for 15 minutes. Using a flat spatula turn each wedge over gently and let roast another 15 minutes. Remove from oven and eat warm!

good stuff:: Cabbage is full of nutrients. Vitamin K, C, fiber, manganese, B6, potassium, folate. It also contains other B vitamins (thiamin, riboflavin), calcium, magnesium, Vitamin A and protein. What is interesting is that cabbage contains omega-3's! "There is actually far more ALA in 100 calories of cabbage than there is in 100 calories of salmon! "

csa box: week 6

2011-07-28T18:50:00.000-05:00

We had rain! Two nights in a row! My garden is SO happy and I know that farmers in my area are relieved (for now).

::in the box:: 2 types of cucumbers, 2 types of summer squash, scallions, new garlic, green beans, sage, lettuce, carrots, beets, cabbage

With the dry weather there was not a lot of 'extra' available to purchase this week, but I picked up a few things.

::extras:: carrots, beets, sage

To see what was in our CSA box this week in previous years::
| 2007 | 2008 | 2009 | 2010 |

What is now in season where you live??

csa box:: week 5

2011-07-21T23:34:00.000-05:00

We have had some record heat and a lack of rain this month, so it was no surprise to hear from our CSA farmer on pick up day about how things were not doing so well this week. It was too hot to seed lettuces, radishes and other plants were bolting, and everything is dry dry dry. So this week she put in storage popcorn from last year to fill it out a bit. Hopefully the heat will at least boost the heat lovers like tomatoes, melons and cucumbers. Now, if it will just rain a bit more often!

::in the box:: kale, cucumbers, summer savory, new garlic, summer squash, carrots, popcorn, beans

I picked up a few extras:: carrots, beets, onions, dill heads, chives.

What is in your box this week? What is in season in your area?

zucchini chips.

2011-07-21T07:13:00.000-05:00

If you love your dehydrator as much as I do, you will want to keep using it all summer. We love kale chips and make them all the time. But you can also make snack 'chips' from other veggies too (beets!). Zucchini is in that 'overabundance always have too much of it' category. And honestly, it doesn't have much flavor on its own. But these chips? So good, so easy and you can make them all summer long.

It is basically the same as kale chips. You slice your zucchini very thinly with a knife or mandolin and put into a bowl. In a small bowl mix together 2 tsp of olive oil, a pinch of salt and pepper, and any herb blend you like. I used a nice pinch of yellow curry powder and some dried cilantro from the garden. See what you like - smoky paprika, onion powder, fresh thyme...

Drizzle the mixture over the slices, tossing gently until completely coated. Lay the slices out on your dehydrator and dry until crispy. Be sure to rotate your trays so they dry evenly.

I like using the dehydrator because it doesn't heat up the house on hot days, and it also doesn't heat the food to a high temperature. You can do these in an oven on a baking sheet (or something that allows air to flow all around like a rack), just be sure to use the lowest temperature setting, open the door a bit if needed, and to turn them over midway.

The time they need to dehydrate will depend on the humidity where you are. Just let them go until crispy. They will stay crispy in an air tight container if they are really dry, but can get a little soft in a bag if there is much humidity or they were not dehydrated until fully dry. So best to just eat them right away! It is hard to stop anyway...

lavender honey/lavender syrup

2011-07-20T08:42:00.000-05:00

The past few weeks I have picked up small bunches of fresh organically grown lavender at our CSA and have been drying it at home. My six year old really loves lavender. We make bath salts for his winter eczema. We make lavender oil to mix with our infused calendula oil for moisturizing and healing. And we make syrup and honey for lavender lemonade! I like making both the honey and the syrup. The honey is used most for hot and iced tea and drizzled on scones or biscuits. The syrup is used most in lemonade and for cocktails or home made sodas.

So, I have two recipes. One is using raw honey (lavender infused honey) one is for using sugar (lavender syrup). There are many recipes out there for lavender syrup - I like mine using lemon. It makes the lavender pop and is more fragrant without being too floral and cuts the sugary sweetness!

::lavender honey::

1 cup raw local honey

2 Tbsp. dried lavender buds

Gently warm the honey in a pot (don't boil or overheat). Add the lavender buds and let sit in the pot with the honey on a low burner for 15-30 minutes (longer=stronger lavender flavor). Stir gently. Let cool a bit and pour into a bottle using a strainer when just warm.

::lavender syrup::

1 cup fine granulated sugar

1/4 cup dried lavender buds

juice of one small/medium lemon

1 cup of water

Bring 1 cup of water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves and it starts to thicken a little, about 10-15 minutes. Let cool a bit and pour into a bottle using a strainer when just warm. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

Note: Be sure to use organic/untreated dried lavender (if you buy it dried, be sure that is for culinary use).

Idea:: If you want to find a use for those sweet crystallized lavender buds in your strainer, try adding to muffins, scones or tea bread recipe. It is really good.

csa box:: week 4

2011-07-14T22:20:00.000-05:00

In general if something grows in our region and it isn't in season we don't eat it. We still buy a few things like citrus, ginger, avocado and other things that don't grow here from the co-op, but we try to eat local produce with the seasons, and freeze/can/dry the rest to get us through the winter. And Wisconsin has long winters. So, when certain things come back in season we relish them. Especially in years where the weather has been 'off' and we are behind schedule (like this year). I get downright excited about seeing carrots, fresh cucumbers, apples picked from the tree, and when the tomatoes ripen? Oh. My. This week we have some things in our box I've really been looking forward to!

::in the box:: lettuce, collard greens, cucumber, red raspberries, carrots, summer squash, kohlrabi, parsley, sage, green beans, beets, garlic scapes.

::extras:: dill heads (pickling!), cucumbers, chives, carrots, purslane, lavender, calendula heads.

To see what was in our box this week in previous years click the year::
| 2007 | 2008 | 2009 | 2010 |

Have a CSA box to share? Include your link in the comments. What is in season from your farmer's market, CSA or garden?

kohlrabi slaw.

2011-07-14T11:19:00.000-05:00

I have many go-to recipes that I love to make again and again, but don't always post. You see, I am a chronic by the seat of my pants cook. I know the general recipe that I like and rarely make it *exactly* the same twice.

Kohlrabi Slaw is one of those things. I love it. I make it every year that we start getting kohlrabi in the garden and CSA box. I am not a big fan of raw tasteless cabbage and shredded carrots in a runny sauce as is common for American picnics and barbeque's. I like the idea of slaw and the crunchy rawness of it, but I want flavor. Kohlrabi Slaw is so flavorful but still has that fresh crunchy summer feel. This recipe is flexible, because I tweak it based on what we are eating it with. But I find that I most often make it this way - I really think the ginger/sesame oil go so well together with the veggies, and yet it never overpowers. So here it is. My favorite Kohlrabi Slaw.

This makes enough for a few servings - side dish for dinner for a small family. If you are having a barbecue or taking it to a pot luck, double or triple. If you don't like hot pink slaw, just use a different kind of beet. ;)

::ingredients::
1 kohlrabi, peeled and grated
1 carrot, grated
1 medium beet, peeled and grated
1 medium fennel head, grated
3 scallions, finely chopped
2 cloves garlic, finely minced
a few sprigs of fresh dill, chopped
chopped fresh parsley (optional)

::dressing::
1 Tbsp créme fraiche, Greek yogurt or sour cream
2 tsp roasted sesame oil
2 tsp rice vinegar
1" knob of fresh ginger, finely minced
salt & pepper to taste

Grate/chop all of your veggies and toss in a bowl. In a small bowl mix the dressing. Pour over the veggies, stirring to coat. Salt & pepper to taste. Let sit for 30 minutes or more to get those juices and flavors going. Tastes like summer!

::food for thought:: This slaw not only tastes better than the more common slaws, but also is packed with more goodness. Kohlrabi is high in vitamin C and B, magnesium, potassium, fiber and many great anti cancer compounds. Beets are high in anti oxidants, folate, manganese, potassium, fiber, vitamin C and even iron! Fennel is another one full of vitamin C, fiber, potassium, manganese, folate and iron. And of course carrots...not to mention sesame oil is very high in linoleic acid, one of the two essential fatty acids (EFAs) our bodies cannot produce. And you know about ginger and garlic. So see? Picnic food doesn't have to be flavorless and empty. It can be raw and fresh and packed full of flavor and goodness.

limoncello.

2011-07-12T14:40:00.000-05:00

10 days of waiting and we have limoncello. Home made. Absolutely delicious. Lemony and sweet and over the top aromatic.

Want to make some? It is very easy!

You will find the recipe over at FuoriBorgo where Francesca shares her piece of Italy with the world.

csa box:: week 3

2011-07-07T22:59:00.000-05:00

Week 3! So many good things this week.

in the box:: snow peas, red raspberries, spring onions, beets, lettuce, kale/chard mix, kohlrabi, broccoli, sage, and two types of summer squash.

extras:: I only picked up beets, dill (pickling!) and lavender this week. Our lovely farmer said I should pick some of her calendula flower heads around the barn if I could use them for oil/balms, so I did!

I immediately blanched all the greens and prepped them for the freezer. I started a pot of veggie stock with all the ends and bits and stems (what Ms. Hunka our angora rabbit won't/shouldn't eat). Put in a tray of beets and garlic to roast in the oven, and baked raspberry mini-pies. YUM.

See what was in our box on week three in previous years::
| 2007 | 2008 | 2009 | 2010 |

What was in your CSA box this week?
Or what is in season at your local Farmer's Market?

lacto fermented garlic scapes

2011-07-06T09:09:00.000-05:00

While I love the twang of vinegar based pickled vegetables, I definitely think there is a place on the table for lacto fermented vegetables. The lacto fermentation leaves you with a heady flavor of the original vegetable, a salty brineyness (well, it should be a word) and that nice crispy bite. Another think I love about lacto fermentation - in addition to the healthy benefits - is that it is easy to make in small batches. It isn't a whole kitchen all day canning extravaganza if you don't want it to be. I often make a pint of this, a quart of that, little by little - whatever you have leftover. Having some nice pickles on the side with dinner is really yummy and they also are always wonderful on a snack platter type of thing.

Last week I made a pint of lacto fermented garlic scapes. Super easy to do, and I really love them chopped on salads!

::lacto-fermented garlic scapes::

For all of my lacto fermented veggies I basically use the recipe from Nourishing Traditions.

Take up to about 10-15 clean garlic scapes (will vary based on how big yours are and the type of canning jar you use). You can cut off at the flower head spot, or leave on--your call.

Cut them into pieces that are the height of your canning jar - give yourself about a 3/4"-1" head room so your scapes will be fully covered by the liquid with headroom to spare.

Add them to a sanitized canning jar - pack in there!

Tuck sprigs of fresh dill into the spaces and sides. As much as you like - I use about 5 sprigs.

Add any dried herbs you like - I like adding 1-2 teaspoons of pickling spice which includes allspice, coriander, fennel, peppercorns...

In a separate jar, mix 2 teaspoons of sea salt, 2 tablespoons of whey, and about 3/4 cup of room temperature filtered water (If you don't have whey, increase salt to 4 tsp).

Let that brine sit for 10-15 minutes for salt to dissolve.

Pour the liquid over the garlic scapes, and add more water if the scapes are not covered.

Screw lid on tightly and keep at room temp for about 2-3 days, then put in the fridge! You can eat them as soon as they are chilled, but they do get even better after a few more days. They will last a few months in the fridge.

Here are just a few other lacto fermented recipes I like::

| pickles/cucumbers | garlic (yum!) | sauerkraut |

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine." -Sally Fallon, Nourishing Traditions

kale chips.

2011-07-04T09:55:00.001-05:00

Kale always seems to be one of those under-appreciated greens. In my house I am the only one who likes it. In fact my boys just don't like leafy greens and the only way they enjoy eating them is juiced into their morning smoothies with frozen fruit. But, kale chips is one of those things that everyone likes. Even picky kids (or husbands). They are crispy, salty, and have lots of good flavor. They are also really easy to make - so when you have a bunch of kale that you don't know what to do with...make chips!

::kale chips::

1 bunch of kale

::base flavor::
1 Tbsp olive oil
1 tsp sea salt
fresh ground pepper to taste

::spice mixes to add to the base::

dilly:
1 tsp fresh finely minced dill
1/2 tsp garlic powder
1/2 tsp onion powder

earthy:
2 shakes of toasted sesame oil
1 tsp ground cumin

spicy:
1/2 tsp Spanish paprika
pinch cayenne
pinch yellow curry powder

::instructions::

-Wash and dry the kale.

-Cut out the thick center stalks (clean scissors are the easiest way).
-Tear/cut into 3" pieces.

-Add your oils/spices to a bowl and stir a tad. Then toss the kale into the bowl, tossing and stirring until it is all coated.
-Let it sit for 10-15 minutes.

-Toss again and arrange in a single layer in your dehydrator.
-Let dehydrate until crispy.
-Store in airtight container. They won't last long.

If you don't have a dehydrator you can arrange on a cookie sheet and use the oven on the lowest setting until crispy. I like the dehydrator because I don't have to crank the oven on a hot summer day and the low temps keep it nice and green. But either way works!

::good stuff ::

Kale is an excellent source of fiber, vitamin A (in the form of carotenoids), vitamin K, vitamin C, and manganese; a very good source of copper, tryptophan, calcium, vitamin B6, and potassium; and a good source of iron, magnesium, vitamin E, vitamin B2, protein, vitamin B1, folate, phosphorous, omega-3's (alpha-linolenic acid/ALA) and vitamin B3.

csa box:: week 2

2011-06-30T23:04:00.001-05:00

Week two! Our garden is kicking into high gear (finally) and so with the CSA and garden we are starting to ferment, can, freeze and dehydrate. I love having a full pantry and freezer!

in the box:: beets, spring onions, zucchini, snow peas, kohlrabi, asparagus, lavender, strawberries, two types of lettuce, kale, and fennel

extras:: chives, dill, sage, and snow peas

Want to compare week 02, 2011 with previous years?
Click the year to link:: | 2007 | 2008 | 2009 | 2010 |

Do you have a CSA? What was in your box this week?

Don't miss Dawn's CSA box from the west coast::
http://thislifeisworthliving.com/2011/07/03/csa-share/

csa box:: week 1

2011-06-23T19:53:00.000-05:00

As some of you know, during the CSA season I photograph our box/share each week and post what we have. This will be the fifth season (can you believe it)? Today was our first CSA box of 2011. We started a little late due to the abnormally cold spring, so I am very excited it is finally here. Here is what we have this week.

::week 01::

in the box:: two types of lettuce, garlic scapes, snap peas, oregano, summer savory, lovage, spring onions, asparagus, kohlrabi, strawberries, swiss chard.

::extras::

We pick up on farm from our CSA, and she has additional produce available each week for those who want to purchase extra. I usually get more of things that I don't have in my own garden, that I want larger quantities to can/preserve, or that we just like a lot.

extras:: aparagus, strawberries, fennel, garlic scapes, lavender

Want to compare week 01, 2011 with previous years?
Click the year to link:: | 2007 | 2008 | 2009 | 2010 |

This year I would love to link back each week to others who photograph/post their CSA farm share boxes. If you have a link, please leave it in a comment! And be sure to tell me what general area you live in, so we can see the differences in seasonality between regions.

Do you have a CSA this year? What was in your box this week?

homemade:: croutons

2011-06-23T08:05:00.000-05:00

This time of year we have salads every day - our garden is brimming with greens and we love that. And for variety and flavor, I like home made croutons.

We don't eat a lot of bread, but we do like having a good loaf of sourdough or home made grain bread for toast, sandwiches and ... croutons! We usually go through half the loaf before it is getting stale. Perfect for croutons. We like the seasoned super flavorful crunchy big croutons, and this recipe is just that.

Croutons fall into the category of recipe that is ever changing, not exact, always flexible. You like less seasoning, your bread has more moisture this batch, you have certain herbs on hand, etc. Just tweak it and find just how you like it.

::ingredients::

2 cups cubed few day old bread
1/4 - 1/2 cup good extra virgin olive oil (depending on how dry the bread is)
1 tsp sea salt
1/2 tsp ground black pepper
a few cloves of very finely minced fresh garlic
Seasoning mix:: Use what you have/what you like.

Here is what I most often use::
Up to 1/4 cup of dried herbs. Mine usually includes garlic powder, onion powder, thyme, rosemary, oregano, parsley, basil. I also love a pinch of yellow curry powder , Spanish paprika, or a few crushed red pepper flakes if I want some spice. I use some of our own dried herbs from the garden, and also love the garlic & herb blend we find in bulk at our local Italian Deli.

Cut about 2 cups of few day old bread into cubes. We like 1"+ chunks, you can do smaller if you like. The better the bread, the better the croutons. We like using sourdough, rye, baguette, focaccia. GF bread works great too.

Put the bread in a large bowl. Mix the olive oil and freshly minced garlic in a small bowl. Pour over the bread and toss quickly - keep stirring and tossing until all the bread is coated. If it seems dry, add a little more. Don't skimp on the oil - these are not the break your teeth dry cardboard croutons - good olive oil saturation really helps keep them crunchy but yet easy to eat, and it needs to be moist enough for the herbs to adhere to. Working quickly sprinkle the salt, pepper and herb mixture in, tossing as you go.

Spread onto a pan and toast at 400ºF for 10-20 minutes. Once again, it depends on how dry/stale your bread was. Turn and stir gently at least once. When the croutons are crunchy remove them from the oven. Let cool and store in air tight container.

strawberry elderberry ice cream.

2011-06-21T17:04:00.000-05:00

We love to make cold treats in the summer. Granita, sorbet, ice cream, frozen custard...all have their place. My favorite quick make ice cream recipe is really just that - quick and easy to make. It is not the mild fruit flavor of most ice creams - this is triple the fruit and 100% of the flavor. It isn't too sweet either, and it really tastes more like frozen strawberries and cream than ice cream. Perfectly delicious.

::ingredients::

1 pound hulled strawberries
juice and zest of half a lemon
9 Tbsp raw honey
5 Tbsp elderberry syrup
1 cup whipped cream, chilled
1 tsp vanilla extract or scraped seeds from half a vanilla bean
a few grates of fresh nutmeg (optional)

In a food processor* pulse the strawberries, honey, vanilla, lemon juice and elderberry syrup. Don't liquefy, just pulse so that the strawberries are chunky but not huge.
(*You can just macerate in a bowl with pastry cutter or fork too.)

By hand or with a kitchen aid whip the cream until it forms soft peaks.

Fold the puree of strawberries into the whipped cream, including all the liquid. Add the lemon zest.

Pour into your ice cream maker and run for 20-30 minutes. Transfer into a freezer container to set.

This is the most simple ice cream - and has such an intense strawberry flavor (and color!) that nothing can compare. Being such a simple recipe it is super easy to put together and have in the freezer in no time at all. Leaving more time for summer fun.

I used heavy cream for this recipe, but you could use coconut milk too. You won't get the light whip cream air from the coconut, but will still have the nice berry flavor. If you use regular sugar instead of honey let it sit in the bowl with the strawberries/vanilla/syrup/lemon juice for a bit to dissolve before pulsing. If you don't have elderberry syrup you can substitute - rose water would be wonderful - or just leave it out.

homemade:: coconut milk

2011-06-14T23:08:00.000-05:00

We have been making our own almond milk for a while, and I decided to start making coconut milk recently as well. I like the flavor it adds to coffee and chai, and making my own has been really easy. You can of course grind up a whole coconut but that is a lot of work! I used dried coconut, as that is what is easy to find, stores more long term, and I always have it in the pantry!

::coconut milk::

1 1/2 cups organic shredded unsweetened coconut
1 tsp vanilla extract, or 1/2 of a vanilla bean scraped
4 cups filtered water
1 Tbsp raw honey

Add the coconut to the water and soak for 1-3 hours.
After a few hours add the vanilla and honey to the liquid, stir, and then place half of the mixture into a good quality blender.
Mix on high for a few minutes. I found that I had the best results mixing for a minute, letting it sit to settle for a minute, mix for a minute, repeat until it is creamy/frothy and mixed well.
Strain the liquid through a fine strainer (use a rubber spatula to push through gently).
Repeat with the second half of the liquid.
Store in the fridge and use as needed. You might need to shake before using.

I baked with the solids left in the strainer-- I made coconut pound cake. That recipe is for another day.

Coconut - Most regular dried coconut on the market is treated with sulfites to keep it white. So, be sure to get unsweetened organic coconut. I usually use Lets Do...Organic because they don't use any enhancers/extenders/preservatives or sulfites and it is available at my local co-op. "Shredded dehydrated coconut maintains all of the fiber and the macro-nutrients present in its fresh form; this includes a the highly-prized medium-chain fatty acids, only found in such concentrations in the coconut."

lemon balm ginger honey

2011-06-07T11:15:00.000-05:00

We grow a lot of herbs in our garden for a lot of reasons. There are so many uses - culinary, medicinal, companion planting, and just plain pretty. Using the herbs we grow is something we are always working on expanding - learning more, trying more, gaining knowledge and experience.

I love medicinal honey. I don't know about your family, but getting children to drink a bitter and/or strong tasting tincture just isn't going to happen. With honey though, so many of the benefits of the herbs are available combined with so much good from raw honey.

Now, I am not a master herbalist, but there are so many excellent books out there with recipes and information and we often make salves, balms, oils, vinegars and honey. We use the power of herbs for eczema, tummy aches, coughs, colds, allergies, fatigue, headaches, stress and more. Doesn't get better than that!

I have a son who always is very intense and affected by what is happening around him, and he gets tummy upsets often. So, this honey is ginger lemon balm. This is a great honey - and a super easy place to start. This is such a great all around honey that you could make it just for flavor and add to your tea, but it also is good for soothing stomach aches, and helps with stress.

lemon balm ginger honey

1 cup local wildflower raw honey
1 cup lemon balm leaves, fresh (pick in morning, new leaves)
2" nub of ginger, chopped

In a saucepan, gently warm your raw honey and stir. DO NOT boil or overheat the honey. We are only raising the temp just enough to activate the oils in the herbs. Add the herbs and ginger to the honey - keep on very very very low heat for 10-15 minutes. Pour into a pint jar. Stir, and be sure all lemon balm is covered and not sticking out the top (or it will turn brown).

Seal and set in a dark spot for a week or so.

After a week you can strain the herbs out of the honey and store. If your house is cool and the honey is hard, just gently heat again (low! just enough to get fluid) and strain. Or, you can leave the herbs in it, and strain what you need as you go. The smell is wonderful, and my boys love in lemonade. I love it in tea.

| About Lemon Balm | About Ginger | About Raw Honey |

Don't forget--children under one year old should not be given honey!!!

++

There are so many great herbal books out there - the one I have found myself reading and referencing this spring is Homegrown Herbs. It has nice photos, is up to date, and easy to read!

Homegrown Herbs: A Complete Guide to Growing, Using, and Enjoying More than 100 Herbs

.

rhubarb custard pie

2011-05-31T11:28:00.000-05:00

Being rhubarb season means that I'm always on the hunt for new recipes to try. I know we have our favorites, but we don't want to "get sick of it", so to speak. This weekend I made a rhubarb custard pie - making a variation on a recipe I found in Saveur and using my old stand by flaky crust recipe. It is SO GOOD. Mild, tangy, not too sweet, not too tart, crispy crust with soft custard and bits of rhubarb. Just great. I have a feeling I'll be making this a few more times this season!

::Rhubarb Custard Filling::

2 cups thinly chopped fresh rhubarb
1 1/4 cups turbinado sugar
seeds from 1/2 a scraped vanilla bean (or 1 tsp good vanilla extract)
1/4 tsp freshly grated nutmeg
4 large eggs
1 Tbsp cream

Make your pastry crust (see below).

Toss the chopped rhubarb into bowl with 1 cup of the sugar. Let it sit until the rhubarb releases its juices - an hour or so will be about right. Strain the rhubarb - save the juice/liquid too.

For the custard beat the eggs with the cream and 1/4 cup remaining sugar, stir in the vanilla and dried spices.

Stir in the rhubarb juice that you strained.

Sprinkle the rhubarb slices into the pie crust, pour over the custard mixture.

Bake at 350ºF until it is set but not overcooked - about 30-40 minutes. Let cool & slice!

++

::Pâte Brisée - AKA flaky pie crust::

1 1/4 cups all-purpose flour 
1/8 teaspoon fine sea salt 
2 tsp sugar (for sweet dish, omit for savory like quiche)
4 oz. COLD unsalted butter
 3 to 6 tsp of ice water

Combine the flour and salt in a large bowl.

Cut the cold butter into the dry ingredients using a pastry cutter (or pulse in food processor) until it resembles course meal.

Add the ice water a bit at a time, mixing as you go until the mixture just starts to come together.

Gently roll into a ball (don't knead).

Wrap it up, flatten into 1" thick disc and put into the fridge for 20+ minutes to chill.
Roll the dough out gently and then press into your lightly buttered pie plate, crimping edges.

This does not need to be pre-baked, just add your filling and bake. This works for any recipe that needs a flaky crust. Makes one 9" pie crust.

++

This is really good with some freshly whipped cream or vanilla bean ice cream. YUM.

rhubarb syrup :: rhubarb soda

2011-05-25T09:03:00.001-05:00

It is that time of year...rhubarb time! I try to make a bit of everything with it so that it can last us through the year. Frozen, jam, compote, chutney, syrup...combined with some of the decadent freshness that is the seasonal treat like rhubarb ice cream or granita or baked honey glazed rhubarb. The house has the constant rhubarb and honey smell this time of year and it is a good thing.

We have a lot of cold and wet this week (frost tomorrow night?) so it is for home and kitchen puttering. Yesterday I made one of my favorite things. Rhubarb syrup, this year with ginger and cardamom. SO GOOD.

::Rhubarb Ginger Syrup::

8 C chopped rhubarb
1.5 cups honey
sliced fresh ginger (2" knob)
2 cardamom pods, cracked - seeds only into pan (optional, but it is good!)
1/2 vanilla pod scraped (or 1 tsp good vanilla extract)
2 cups water
(If you want it to look pink, add a slice of fresh beet)

Combine everything in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook gently until the fruit is soft and the liquid has thickened slightly, about 30-40 minutes.

Run the mixture through a fine strainer (or cheesecloth) that has been placed over a large bowl. Strain until most of the liquid is in the bowl. Give a little press on the solids with a spoon to extract more syrup.

Pour the syrup into a clean bottle, cap or cork the bottle and refrigerate. It will store for quite a long time in the fridge.

The solids make a nice rough jam or are fantastic added to baked goodies (just remove ginger slices), so if you want you can put them in a clean jar and keep them in your refrigerator and use as needed! I'm making muffins this morning with it.

What to do with it? I love using it to make rhubarb soda. Or add a little to lemonade (my boys love this) or iced tea. Drizzle over vanilla ice cream. Or ... vodka and a sprig of basil would be good!

Of course the first thing we did with the syrup was make rhubarb soda. We don't drink store bought carbonated beverages/sodas, but having a rhubarb ginger soda is a real treat - and sweetened with only honey.

::Rhubarb Soda::

Ice
Syrup (for a pint canning jar glass I fill to about 1/4)
Club Soda
sprig of fresh basil (optional)

Put the syrup in over the ice and then gently pour the club soda over. Lightly crush the basil and stir in. It is so so so so so so good!

More rain and cold this week, and more rhubarb in my kitchen!

::good stuff::

I like adding ginger to just about everything. It has so many beneficial properties and also has fantastic flavor. Ginger is known to help with stomach issues - stomach aches, gas, nausea, even motion and sea sickness! Ginger has anti-oxidant properties and fantastic anti-inflammatory effects. It is a good immune system booster as well. Ginger is so concentrated with active substances, you don't have to use very much to receive its beneficial effects!

dandelion season.

2011-05-15T00:01:00.000-05:00

Spring is here. And with that comes fresh greens from the garden as well as foraging for all kinds of good things nature has to offer. One of the closest and easiest things to forage is dandelions. I don't have to go far at all. I can find them in my own yard. Yesterday we had a sunny morning, a hot day ahead, and lots of dandelions in bloom.

To pick dandelions is easy - we needed a few quarts of flowers for several recipes, so we just plucked the heads right off. It is best to pick the dandelions early in the day - before full heat and before they wilt or close up. I know this is pretty obvious, but only pick from organic lawns -not anywhere that has been sprayed - and best to stay back from busy roads or where you know animals (dogs) have been doing their business.

What we wanted was enough dandelions for lemonade!

We found a really good recipe here via a Facebook friend - but since I am biologically incapable of ever following a recipe exactly I have my own version. ;)

1 quart of fresh dandelion flowers
3 lemons, juiced (organic best so you can use the rind too)
2 limes, juiced
1 knob of ginger (thumb sized), thinly sliced
honey to taste
filtered room temperature water

After picking the flowers rinse and drain them in cold water. Add them to a 1/2 gallon canning jar. To that add the juice of the lemons and limes, as well as a few (clean) rinds left from the squeezing, the ginger and the honey. Fill the canning jar with room temperature filtered water.

Let it steep for a few hours. From there strain it and chill!

A loves it plain (and cold!).

G loves it with a little elderberry syrup. "Pink" lemonade.

Both are delicious!

We have some more time in this dandelion season and are working on batches of dandelion vinegar, oil and a salve. Dandelions and their greens just have so much good stuff in them it is worth it all. And if you are looking for some other ways to eat the flowers - check out these recipes. Dandelion Fritters over at Clean. And Dandelion Cookies at 5 Orange Potatoes. Yum.

.

csa box:: week 14

2010-09-18T11:03:00.001-05:00

csa box week 14:: lovage, parsley, onions, bell & banana peppers, acorn & butternut squash, sweet potatoes, head lettuce, kale, garlic, broccoli and a few tomatoes

extras, week 14:: butternut squash, onions, dill, parsley, mushrooms, leeks

++++

It seems like this year would have been a good growing year - hot and wet - but we've been feeling like we are missing some things this year in our CSA boxes. Very very (very) few tomatoes, not many herbs, and no beans! It is interesting to see how things change from year to year!

csa box:: week 13

2010-09-09T21:58:00.000-05:00

CSA Box Week 13:: spinach, lettuce (2 types), onions, garlic, peppers, tomatoes, sage, melon, squash and a sunflower.

Extras:: onions, garlic, mushrooms, butternut squash (soup!).

sunflower butter cookies.

2010-09-06T22:30:00.001-05:00

Peanut butter cookies are a favorite in this house, but today we wanted something different...sunflower butter cookies! I adapted our favorite tried and true PB cookie recipe and sure enough, super delicious - slightly crispy with a little chewiness. Perfect! We will definitely make these again.

ingredients::
1 c. unsalted butter, room temp
1 c. creamy sunflower butter (a nut butter would be fine too!!)
1 c. brown sugar
1 c. sugar (I used raw sugar)
2 eggs
1 Tbsp molasses
1/2 tsp vanilla extract
1 1/2 c. all purpose flour
1 c. finely ground whole wheat flour
1/2 tsp finely ground sea salt
1 1/2 tsp baking soda
1 tsp baking powder

directions::
Cream together the butter, nut butter and sugars. Then beat in the eggs, molasses and extract.

In a separate bowl, sift together the flour, baking soda, salt and baking powder. Stir that into the batter. Mix well and then refrigerate for a bit.

Roll into 1-inch balls and place on a baking sheet. Flatten each ball with a fork - classic peanut butter cookie pattern.

Bake at 375ºF for about 10-11 minutes or so. Cool on a rack.

sunflower seeds/butter:: In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, some amino acids, Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols!

csa box:: week 12

2010-09-02T22:14:00.000-05:00

CSA Box, Week 12:: onions, carrots, variety of peppers and tomatoes, delicata squash, garlic, two types of lettuce, kale, eggplant, zucchini, cilantro

With sick boys this week I didn't get extras for canning/preserving, but I have been craving a good carrot soup, so loaded up on orange goodness.

extras:: carrots, spinach, mushrooms, cilantro, garlic

csa box:: week 11

2010-08-30T11:25:00.000-05:00

I had a sick little boy in the house last week, so I am a few days behind posting last weeks CSA box. You can tell we are getting to end of summer!

in the box this week:: a variety of tomatoes and peppers, a leek, summer squash, beets, kale, tomatillos, carrots, melon and beans.

extras this week:: slicing tomatoes, melon, parlsey, mushrooms!

What was in your last CSA box?

csa box: week 10

2010-08-19T22:22:00.000-05:00

This week is the half way mark for our CSA season - so much goodness still to come!

in the box this week:: pears, variety of tomatoes, purple cabbage, 3 kinds of peppers, lettuce, garlic, basil, parsley, delicata squash, yellow squash, melon, sweet corn

extras:: carrots, basil, mushrooms

What is in your box this week?

red raspberry time.

2010-08-18T09:36:00.000-05:00

They are here! While just beginning to ripen, I see a lot of red raspberries in our future. Jams, jellies, frozen...

I love how easy raspberries are to grow, how little space you really need for a decent return, and how delicious they are picked right from your own back yard. Yum.

CSA Box:: Week 9

2010-08-12T23:24:00.000-05:00

Another week another great box!

In the box this week:: watermelon, beets, cucumber, banana & jalapeno peppers, summer squash/zucchini, a variety of tomatoes, sweet corn, carrots, lettuce, garlic

extras:: onions, garlic, parsley, mushrooms, and...a case of tomatoes

While I didn't necessarily like our previous CSA farm any less just because the pickup was at a delivery point in town (someones garage), for me there is just something more substantial and more real to picking up right at the farm. I always love walking through the barn, counting or weighing each item, and putting it into my box. The boys help me with the box, weigh things, write on the chalkboard, chat with the farm person, and hunt for bugs in the flowers. And each week we can see what 'extras' are available - garlic, onions, pickling cucumbers, sweet corn, tomatoes - always enough for canning and preserving!

This week we picked up a case of tomatoes - cracked/ripe. As soon as we got home I rinsed them all off, cored them, and popped them into my large canning pot to simmer away.

We have a lot of tomatoes growing in our garden, but with a small yard never enough to make everything we want for the winter, so we always pick up extras. We make pizza sauce, ketchup, pasta sauce, caponata, and more. And as we go through the end of the season we freeze diced tomatoes, make lots of salsa and can whole tomatoes. There is something very satisfying about going from garden or farm to pot to canning jar. I'm sure I'm not the only one who feels that way, and that I am not the only one who had tomato seeds plastered all over the kitchen this week. :) Ahhh, summer!

What is in your CSA box this week? What are you harvesting from your garden?

home made vanilla extract.

2010-08-11T11:41:00.000-05:00

One of the easiest things to make at home is vanilla extract. Most recipes call for the more common use of vodka and vanilla beans to make vanilla extract. While that makes a liquid that tastes just like what you buy at the store, I like making mine with dark rum. The rich aroma and mild sweetness really adds a nice fat vanilla essence to baked goodies. It is very very easy, and after you make your own, you won't ever want to buy bottles from the store again!

I make it in small batches, but you can easily double/triple if you want.

ingredients::
1 cup good quality dark rum (you can use a lighter rum if you prefer)
2 whole fresh vanilla beans
pint canning jar & lid

Put the rum into your canning jar. Slice the vanilla pods in half, and remove the seeds with the edge of your knife. Add the seeds to the jar. Plop the vanilla pod right into the jar alongside what you scraped off. Put the lid on the jar, and shake hard. Label the lid and put a date on it and place it in a dark cabinet at room temp. Let sit for a month minimum, shaking it from time to time. After a month, I start using it - and I keep the pods in the jar so that the flavor continues to develop. The flavor intensifies if you let it sit longer (3 months+). You can wait longer before using, but I find that I get the full vanilla extract aroma in a month or two!

I like the organic vanilla beans from Mountain Rose Herbs. They are plump and moist - not the hard dried out things you find at your grocery store - and their prices are great!

rum cherry compote.

2010-08-09T13:31:00.000-05:00

I have a sweet surprise to share with you. One of my favorite summer fruits is cherries. We always buy both sweet and sour cherries when they are in season - to eat fresh, can, and freeze. We have made this a few times already in the past few weeks...it is so good over pound cake (my favorite combo was over coconut pound cake - oh yes), with ice cream, and would be great with a good pancake. This is an adult cherry reduction that is oh, so, good.

I started by pitting and slicing in half about 1 cup of sweet cherries. Put them in a canning jar, add about 1 Tbsp of honey or a raw sugar, and fill just to cover the cherries with dark rum. I added the seeds and pod of 1/3 a vanilla bean - you could also just add 1/2 tsp of vanilla extract. Let soak for a few hours.

Pour the mixture in a small saucepan, and turn heat to high. Bring it to a boil and keep it rolling for a minute or two. Turn down to medium (stir!), and let simmer for another 7-10 minutes. Keep an eye on it - it should be simmering, not boiling. This cooks off the alcohol a bit, softens the cherries, and reduces the liquid to a nice syrupy consistency.

Let cool a little and serve! There is a nice round aroma of the rum, but without any alcohol mouth burn. Such a rich cherry flavor - and not too sweet. Enjoy!

in the kitchen.

2010-08-07T10:32:00.000-05:00

While I love trying new recipes and often do, for a lot of my canning and fermenting, I do still rely on my trusted/tested recipes. Here are a few things we are making this summer, which I have made many times before.

lacto-fermented pickles:

Not vinegar based, nice and crunchy, mildly salty, not twangy like vinegar pickles.

lacto-fermented garlic::

I basically use the recipe from Nourishing Traditions. Take up to about 12 heads of garlic, remove the outer skin and then bake the cloves in an oven until the rest of the skin can easily be removed. The garlic is not mushy soft, but slightly soft and aromatic and beginning to look less opaque. Put the cloves in a clean jar. Mix together a few teaspoons of dried herbs (I used dried oregano and rosemary from my garden), 2 teaspoons of sea salt, 2 tablespoons of whey, and about 1/2 cup of water (If you don't have whey, increase salt to 4 tsp). Pour the liquid over the garlic, and add more water if the garlic isn't covered. Screw lid on tightly, keep at room temp for about 2-3 days, then put in the fridge. I crunch on these like they are candy. More mild garlic flavor, and oh so good.

refrigerator pickles::

A vinegar based fridge pickle. Great for small batches.

purple kraut::

I like having more than one type of kraut, and this is a nice mild version which is great as a side dish.

I have a few recipes coming up that I have promised :: pickled beets, pickled daikon, and freezer pickles!

CSA Box: week 8

2010-08-06T08:37:00.000-05:00

With no other clues, I would be able to tell it was August by just the contents of my CSA box. The box, so heavy was practically dragged along, much heavier than I am 'supposed' to carry. Once home, the counters loaded, the dehydrator packed, the fridge full, and pots going to blanch and freeze. CSA day is much more than a pickup, it is also cleaning, sorting, preserving, and planning the week ahead!

In the box this week:: 2 types of onions, cabbage, garlic, beets, summer squash, 2 types of lettuce, banana peppers, green peppers, jalapeno pepper, basil, sweet corn, melon, swiss chard, cucumbers, and many kinds of tomatoes!

We are heading out for a few day 'staycation' so I didn't get much extra this week as I won' t have time for food preservation this weekend. So the only extras are mushrooms, garlic, parsley, and oregano!

What was in your CSA box this week, or what is in season in your garden?

panzanella.

2010-08-05T00:08:00.000-05:00

This is the time of year when we are plucking ripe tomatoes from the vine just about every day, but we are not yet in buckets-full for sauces or canning. There is nothing better than a sliced tomato, warm from the garden, with just a sprinkling of sea salt and a grind of pepper. I often stand at the counter after coming in from the garden, sampling the tomatoes (I love to grow new varieties every year).

As the early weeks go on, I make tomato salads, add tomatoes to dinner, toss together small batches of salsa, and of course start to make panzanella. A Panzenella uses good stale bread, which just soaks up the flavors and cuts the acidity of the tomatoes. It is a perfect summer salad.

To make the 'croutons':
I use bread that is hard - usually a French baguette, or a nice Italian rustic loaf. Slice the bread, lightly coat in olive oil, sprinkle with sea salt and toast in a toaster oven for 5 or so minutes. When out of the toaster, cut into cubes (if you don't have a toaster oven, a regular oven set to 350ºF is fine). If you can cut your bread into cubes from the start - go for it. I find that baguettes in particular can be hard to cut when stale, and the toasting with olive oil makes them crispy, but easier to cut.

ingredients::
2 large or 3-4 medium slicing tomatoes, cubed
1 small mild onion, very thinly sliced
1 clove of garlic, finely minced
3 cups of croutons
3-4 Tbsp good balsamic vinegar
5 Tbsp olive oil
Sea salt & pepper to taste
10-15 basil leaves - depending on how big/variety of basil you have, sliced
a few sprigs of parsley, chopped

Make your croutons. While they are in the toaster, cut your tomatoes, garlic and onions and put into a large bowl, sprinkle with a pinch of salt to get the tomato juices going. Add the balsamic and olive oil. When the croutons are out of the toaster and have cooled, toss them in with the bowl of ingredients. Make sure you toss/stir for a few minutes, to be sure that the croutons are evenly coated in the tomato/oil/vinegar mix. Season lightly with salt and pepper. Let sit for about 10 minutes, stirring here and there. Add the parsley and basil and stir. Taste, and add more salt & pepper to taste. Serve immediately!

Other good additions to a panzanella:: sliced cucumber or peppers.

This is not an exact recipe - depending on how big or how juicy your tomatoes are you can tweak how much vinegar/oil you add to get your bread to soak it up nicely. It should soak in fully, but not have a lot of standing liquid. If your tomatoes are small or more meaty than juicy, just add an extra one!

summer cabbage.

2010-08-02T22:28:00.000-05:00

While I love making sauerkraut, when we are getting one head of cabbage at a time in our CSA box I often find that head of cabbage sitting on my counter longer than I would like. One of my favorite recipes that uses that whole cabbage head is my take on a German style Apples & Cabbage. It tastes great as a side dish fresh out of the pot steamy hot, and is also good the next day cold from the fridge.

ingredients::
4 cups thinly sliced red or green cabbage
2 1/2 cups peeled/sliced apples (tart)
1 large sliced red onion
1/4 cup apple cider vinegar
1/2 cup apple cider or beer (I use hard cider)
1 teaspoon fennel seeds & coriander seeds, ground (or you could go more traditional and use caraway seeds)
1/2 teaspoon sea salt
pinch of nutmeg
ground fresh pepper to taste

instructions::
Put the cabbage, apples, onion and cider/beer into a saucepan. Cover and cook on medium heat until everything is tender, about 5-10 minutes. Add the rest of the ingredients, stir, reduce heat to simmer, and cook another 30 minutes. Add more beer/cider if needed to keep everything from sticking to the pan. Season to taste.

think::

Did you know :: Red cabbage contains a lot more protective phytonutrients than white cabbage, and "The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage." Red cabbage may be beneficial in prevention of neurodegenerative diseases such as Alzheimer's. In addition to being packed with Vitamin C, red cabbage is a good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids and a decent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, and even vitamin A!

CSA Box: week 7

2010-07-30T00:23:00.000-05:00

It is sweet corn time in Wisconsin. Huge signs at every road side farm stand, poster board signs at the end of farm driveways, piles of it. It comes for only a few weeks, so we try to stock up enough to freeze for the winter. We love getting it in our CSA box too - so fresh and sweet you can practically eat it raw.

In the box this week: sweet corn, turnips, beets, peppers, cucumbers, summer squash, head lettuce, onions, garlic, cherry tomatoes, slicing tomato, nasturtium blossoms.

Extras this week: mushrooms, garlic, onions, sage, parsley, thyme.

CSA Box; week 6

2010-07-22T22:20:00.000-05:00

The heat, sun and rain have been going all July and we are finally seeing some hot weather veggies!

This week: beets, dill heads, head lettuce, summer squash, daikon radishes, cucumbers, onions, garlic, pepper, broccoli.

Extras this week: cherry tomatoes, onions, garlic, thyme & mushrooms.

CSA Box.

2010-07-19T09:38:00.000-05:00

Oh, I'm behind on my CSA posts! As many of you may know, my back (the one with two herniated discs) went 'out' again and I've been nursing it back to bearable for the past few weeks. I like to eat quick and fresh in the summer to take advantage of just picked produce, but with the back things were even more simplified. We have been having salads and stir-fry - whatever I can make quickly and easily. Of course how much fresher can you get with boxes of organic veggies from our CSA farm or something yummy picked from the garden.

This past weekend I was able to spend some time catching up on small batch fermenting - I have jars of garlic and beets lacto-fermenting on my counter - and made another batch of currant jelly and several quarts of my back healing bone broth. I even have several recipes I tested that turned out great. With several pounds of pickling cucumbers in my fridge, I know what I am doing today as well!

While I do have several recipes to share this week, I want to catch up on my CSA boxes for the past 2 weeks.

CSA Box:: July 8

Beets, broccoli, beans, romaine, head lettuce, spring onions, parsley, peas, garlic, peppers, summer squash, and a pint of raspberries!

CSA box:: July 15

Swiss chard, cucumbers, broccoli, onions, garlic, beets, chives, basil, head lettuce, summer squash, yellow beans.

And, feeling like I could handle more time in the kitchen this week, my extras included dill heads, pickling cucumbers, onions, cabbage, beets and mushrooms.

If you have a CSA, what is in season where you are??

honey balsamic reduction.

2010-07-03T20:59:00.000-05:00

Like just about everywhere, we are in the end of the fresh strawberry season. We are not picking enough for any big recipe, but love having a hand full for dessert in the evening. One of my favorite combos is balsamic vinegar, strawberries and whipped cream. It is super simple and so good.

::honey balsamic reduction::
1/4 cup good balsamic vinegar
1 Tbsp raw honey

Bring these two to a boil in a pot, reduce heat and simmer until reduced by about half (10 minutes or so). Take off the heat - it will thicken as it cools. Drizzle over fresh strawberries.

My favorite whipped cream is done by hand. I think using a big bowl gives you room for a better stroke and it doesn't take as long when using a whisk. I like to whip about a cup of heavy cream in with the seeds from about one half of a vanilla bean. Just as it is starting to thicken, I add a drizzle of honey and finish whipping to the desired thickness. Add a dollop of this over your balsamic strawberries - oh yes, it is REALLY good.

csa box: week 3

2010-07-02T20:48:00.000-05:00

With parks, picnics, bike riding and playing with the neighbors in the alley I didn't post this yesterday.

So, here is our box for this week:: purple beans, basil, spring onions, fresh garlic, romaine, head lettuce, fennel, beets, cabbage, snap peas

I made a veggie soup last night (oh so good) since I had a fridge full of homemade stock. I don't like following a recipe with soups - in particular vegetable soup - I use what I have. Garlic, onions, peas, beets, mushrooms, broccoli, just cut herbs, fresh stock. Nothing else needed but some salt & pepper and a simmer!

csa box: week 2!

2010-06-24T20:18:00.000-05:00

We went through our first box quickly - I'm excited to see beets in this box, and while I normally buy as many extra beets as are available each week so I can make my favorite pickled beets, this weekend we have visitors, so I'm trying to keep my workload on the food front down. I have a bunch of fresh herbs and I plan to dry about half of them as well as make a batch of pickled daikon. Yum.

In our box this week:: beets, new garlic, kohlrabi, dill, snap peas, snow peas, broccoli, kale, romaine, leaf lettuce, daikon

My extras this week are:: mix of mushrooms, marjoram, lavender, sage, parsley, bag of basil

We are drying another bunch of lavender to make more goodies -- this week we made lavender bath salts & lavender sugar, and plan to make more of the bath salts as well as lavender honey this week. I think scones are in my future!

garlic scape pesto.

2010-06-18T14:28:00.000-05:00

ingredients::
1 cup chopped garlic scapes
4-5 sprigs parsley (or basil)
1/2 cup Parmesan cheese (grated)
1/2 cup extra virgin olive oil
sea salt & pepper to taste
juice of 1 lemon
(1/3 cup pine nuts optional)

instructions::
In your food processor whiz the garlic scapes & parsley together until they lie flat in the bottom (10-15 seconds). Add the olive oil, lemon and Parmesan cheese one at a time until it looks like pesto. ;) You may need to add a bit more oil if you have big scapes. Add salt & pepper to taste.

Some recipes call for pine nuts or walnuts (about 1/4 - 1/3 cup) but I like the base recipe without. Why? I like using this as a base for many things, and it is easier for me to tweak the basic pesto for each recipe!

Of course it is awesome as a pesto on pasta (if you want the nuts, add roasted pine nuts when you toss it with pasta).
It makes a great base for salad dressings (just add more olive oil & a squeeze of lemon to thin and toss into your salad).
It is wonderful as a condiment on burgers/brats/grilled veggies.
It is a delicious dressing for steamed veggies like peas, swiss chard, spinach, etc. (after steaming, toss in bowl with the pesto...yum).
It makes a great dip for veggies or pretzels...mix with some fresh sour cream!
Use it instead of red sauce on pizza.
Make it using ramps (instead of scapes) in early spring...oh yeah.

I like making a lot of something at a time - it really makes it easier to just get a bunch done at once. From there, I can freeze small batches, store it in canning jars in the fridge, and of course use some immediately for dinner. It is pretty easy to double/triple this recipe during scapes season - we got some in our CSA box, and found them for sale by the bag full at our neighborhood farmer's market!

Scapes are part of the garlic plant, so contain the same health benefits as the cloves, such as immune system booster and inflammation reliever as well as good calcium, vitamin c iron and even protein! They just have a milder flavor than their bulby base.

CSA box :: week one!

2010-06-17T20:32:00.000-05:00

It has begun! Today was our first CSA box of the season. I love the farm we get our share from, and just the process of going, picking up our vegetables, saying "hi" to everyone there we haven't seen since last fall, and being outside at the barn...ahhhh, I can finally feel like summer is beginning.

Today in our CSA box::

romaine lettuce, fennel, swiss chard, spring onions, fresh garlic, peas, cilantro, kohlrabi, garlic scapes, fresh flowers, and...

...a bowl full of cherries. yum.

I always pick up a few extras:: kohlrabi, parsley, cilantro, lavender, and nasturtium blossoms.

I love how the garden picks up right when our CSA shares start...I know it is the start of eating a wide variety of fresh veggies and planning meals around what has been picked (or picked up) today - love it!

Tomorrow:: recipe for garlic scape pesto!!!!

strawberry rhubarb bread pudding.

2010-06-03T22:56:00.000-05:00

It has been a long, long time! I took a break from this blog after a busy garden/CSA/canning season to just step away from it for the winter, and come back when growing season was in swing again. I have a lot of ideas and recipes this year - and I'm excited about trying some new things, stretching my food preservation muscles even more, and exploring all the goodness around me.

This week has been the beginning of strawberry season. The garden has been giving us spring greens for awhile, but it really seems like summer is starting when the strawberries are ripe. As we all know, strawberries and rhubarb are quite the duo. I love the preserves and crisps and pies that I always make, but I wanted to combine the flavors of the two with a more comfy cozy dessert - bread pudding. It turned out so good!

I based it on my favorite basic bread pudding recipe, with some tweaks for flavor and ingredients!

::strawberry rhubarb bread pudding::

1 cup chopped rhubarb
2 cups sliced strawberries
4 cups sliced or cubed bread
1 tsp vanilla extract
1/2 cup honey
1 cup milk
4 large eggs
4 egg whites
1/2 tsp cinnamon
1/4 tsp ground ginger
pinch nutmeg
zest of one lemon

1/4 cup grated unsweetened coconut
2 Tbsp brown sugar

Pre-heat oven to 350º.

Place your bread into your baking dish. Add the rhubarb & strawberries making sure it is all mixed in between the bread pieces.

In a separate bowl whisk together the eggs, honey, vanilla, milk and spices (room temp eggs work best to help mix honey).

Pour the mixture over your bread/fruit mix. Add the zest over the top. Bake in the oven for 40 minutes.

Add the coconut & brown sugar to the top. We don't like things too sweet, so we add only enough brown sugar to mix well with the coconut for a nice topping - if you like sweet you can add a bit more.

Put back into the oven for another 15-20 minutes. Remove from oven, and let sit a few before serving.

I'm ready for summer!

CSA Box - September 3

2009-09-08T21:30:00.000-05:00

In our CSA box this week: several types of tomatoes & peppers, yellow beans, thyme, edamame, onions, cucumber, summer squash, carrots, cabbage, beets, shallot, and beets.

For extras this week I picked up more onions, carrots, beets & mushrooms.

And, who could pass up a bag of 4 dozen ears of corn? We love to boil, cut from cob, bag and freeze! So far we have frozen about 80 ears worth!

We have now entered apple season, so G and I have been making small batches of applesauce - and he must taste test every batch. I have also been testing different recipes of apple chutney - SO GOOD with so many fall and winter dishes!

CSA Box - August 27

2009-08-28T23:57:00.000-05:00

The week of August 27 we have in our CSA box:: a variety of tomatoes and peppers, cabbage, summer squash, beets, cucumbers, carrots, onions, sweet corn, eggplant and lettuce!

For extras this week I picked up more onions, dill, mushrooms, beets and a few bunches of radishes. So nice to have radishes again!

CSA Box - August 20

2009-08-21T21:19:00.000-05:00

I've been seriously behind on posting my CSA boxes this month...as well as recipes. I have been working hard in the kitchen - preserving, freezing, canning, drying. Whew! It is a lot of work to try to preserve enough food to last through the winter, but I know it will be well worth it in the end. I do appreciate that there is this much work with modern conveniences - I can only imagine a century ago how gardening, food prep and preserving consumed so much of the year!

The week of August 20 we have a lot of goodies in our CSA box: cucumbers, several types of tomatoes and peppers, summer squash, onion, basil, sweet corn, beets, lettuce, and kohlrabi.

I also picked up some extras - cherry tomatotes, onions, beets, and dill. There has been a lot of pickling going on, so I have been going through a lot of dill and onion!

CSA Box this Week - Aug 13

2009-08-13T23:59:00.000-05:00

In our CSA box this week: cucumbers, onion, daikon radish, basil, peppers, beans, sweet corn, summer squash and lettuce.

I did pick up a few extras this week: mushrooms, garlic, kohlrabi and parsley.

My favorite road side farm stand finally has peaches! I picked up only a few pounds - to dehydrate and freeze for smoothies and granola this winter. Mmmm.

CSA Box August 6.

2009-08-09T15:27:00.000-05:00

In our box this week: mixed peppers, cucumbers, mixed herbs, beets, swiss chard, summer squash, eggplant, 2 types of lettuce, and fresh garlic!

For extras this week I picked up our usual mushrooms, as well as a few more bags of basil for pesto making, and parsley for the dehydrator!

This time of year the garden is in full swing, we are preserving every single day - canning, drying, freezing - I am in awe of how much we have coming in from such a tiny yard. It is pretty constant work, but not hard work. And it is very satisfying. We of course know we want to preserve enough to last through the whole winter - our goal is no store bought produce through June 2010 (but for citrus:: oranges, lemons, etc. which we cannot find local) and we are doing great. As we have gone on, we realized that while we are preserving the harvest to last throughout the winter, we can also preserve so much in the way of herbs too. We have over 25 canning jars of dried vegetables, fruit and herbs so far - with many more to go! We plan to make soup and stew mixes, granola mixes, and mixed herbs for cheeses and breads. SO GOOD!

CSA Box - July 30.

2009-07-31T01:22:00.000-05:00

This week in our box we have basil, broccoli, peppers, summer squash, green beans, fresh garlic, beets, onion, cucumber, and 2 types of lettuce.

This week I picked up some extras - more basil, cabbage and onions. I keep making batches of pesto. It is quick and easy to make in large batches, and I can keep some in the fridge fresh, and then freeze the rest. Yum. I like to add a tray in the dehydrator each time too, so that I can have dried basil for pasta and seasoning in the winter.

It is switching into fruit season here too. We have many spring fruit around here, but August is when it really kicks into high gear. Peaches, cherries, plums, blueberries...yum. We picked up a bunch of fruit this week. I am dehydrating some cherries & blueberries - which is YUMMY in fresh home made granola. We also love to make jams, syrups and pie filling for winter. So good!

CSA Box - July 23.

2009-07-23T21:17:00.000-05:00

In our CSA box this week: purple beans, beets, pepper, swiss chard, onions, eggplant, 2 types of lettuce, parsley and basil!

The 'extras' I picked up this week included more beets - to pickle some - beans, and mushrooms.

Each Thursday when we return from our CSA pickup, we make a run through the garden to pick too, and then get to work in the kitchen. I rinse and bag foods for meals throughout the week and put those in the fridge. I then take the extras and that which we won't eat that week, and blanch, dry, or can. With beans I usually blanch for 3 minutes, plunge into ice water, drain, and then pack into freezer bags. They are great in January, I tell ya!

dehydrating time.

2009-07-20T23:25:00.000-05:00

This time of year I'm already busy in the kitchen. I blanch, bag, freeze. I dehydrate and dry. I can. We love to eat fresh veggies all summer but our plan includes preserving food to last all winter too!

While I love putting away canned and frozen foods I also love my dehydrator. I can dry fresh herbs, vegetables, fruit...and use them in just about anything. We love eating dehydrated cherry tomatoes like chips. Or adding dried raspberries into home made granola. But in February with feet of snow on the ground, it is also extremely satisfying to make a vegetable soup with carrots, squash, beans, peppers, tomatoes and herbs grown right in our own yard.

This week I started hanging my shallots, dill and cilantro/coriander to dry outside. That works great for the big plants. I bring other herbs to dry inside - savory, oregano, parsley, basil, chives, lovage, shisho...all quick and easy to dry in the dehydrator. One of the best things about freezing and drying is that it can be done as we go - no big prep, sterilizing or huge batches. I can just keep doing a bit a day if needed, all summer! And it adds up!

I like taking the herbs when they are dry and putting them in canning jars. Keeping them as whole as possible keeps the flavor better and you can just crush into your recipe when you need them!

I also dry a LOT of vegetables - peppers, tomatoes, summer & winter squash, beets, carrots - easily bagged or stored in canning jars to be used in the winter! Right now I have a few trays of peppers going and the house smells amazing. I do love the dehydrator. It doesn't take much space or energy, is easy to clean, and I can dry a lot of food. All good!

CSA Box This Week

2009-07-16T23:23:00.000-05:00

This week in our CSA box: parsley, basil, pepper, onions, eggplant, beets, chard, beans and 2 types of lettuce!

We picked up a few extras again this week:

mushrooms, more beets & beans!

CSA Box This Week

2009-07-09T23:40:00.000-05:00

Today was CSA day! In our box this week: beets, peas, beans, daikon radishes, broccoli, onions. basil, pepper, kale, 2 types of lettuce.

We also picked up a few extras. Summer squash, mushrooms and more kohlrabi.

This time of year means a lot of greens, and so that also means I've been busy blanching and freezing. More on that soon!

CSA Box This Week.

2009-07-02T20:58:00.000-05:00

CSA Box Today:: snow peas, snap peas, purple beans, kohlrabi, spring onions, kale, 2 types of lettuce, chinese cabbage, garlic scapes, oregano, beets.

I also picked up a few extras at the CSA farm - mushrooms, more beets and some broccoli. Planning on making some beet kvass with the extra beets. Can't wait to see how it turns out!

CSA Box This Week - Week 2

2009-06-25T23:53:00.000-05:00

In our CSA box this week: kohlrabi, swiss chard, red & green head lettuce, fresh garlic, fennel, kale, peas, garlic scapes, dill.

We have so many greens between our garden and CSA, but I think it is a good thing to have enough to share! The heat has been like a furnace all week, so the greens will be slowing down just as the rest of the garden is kicking into high gear. Can't wait!

CSA Box - Week 1

2009-06-20T20:38:00.000-05:00

Yay! It is time. Our CSA season has started. We switched to a new farm this year. We found one a bit closer, and in the perfect location to easily combine our farm pickups so that we can get eggs, dairy, meat and veggies all in one big loop each week.

We did visit this organic farm many times last summer to get a feel for them. Last week we finally had a farm open house, and then this week our first box! I can't wait to see what we get each week - a full season from our home garden, local farms and our CSA!

In our box this week: spinach, leek, spring onions, garlic ramps, kohlrabi, radishes, strawberries, fennel, kale, cilantro and 2 types of head lettuce!

back into the groove.

2009-05-25T19:42:00.000-05:00

It is time! I didn't forget about this blog...I've just been stewing away some new ideas and projects for the upcoming year, as well as planning and planting all of our food gardens. With a family community garden plot, our home garden, and a CSA share, we have a whole season ahead of us of gardening, cooking, preserving, drying, canning and freezing. We had our first radishes this weekend, and are into our second round of greens. It is under way!

I plan to get back into the groove with cook.eat.think...growing as the garden is growing. I will be posting as we get rolling here, and will be updating the look and links as well. Looking forward to a long season!

home made mozzarella.

2009-02-20T08:06:00.000-06:00

We get two gallons of fresh from the cow milk from a local farmer each week. We often make our own yogurt, yogurt cheese, and cream cheese, and sometimes butter. We have been wanting to delve deeper into cheesemaking, but just haven't done too much yet. After seeing a quick segment on a PBS gardening show about making mozzarella, I decided it looked like a fun and easy project to do with the boys.

Yesterday we looked up a recipe, and discovered that we had all of the ingredients needed already! This is so easy to make and the cheese is so good. Other than the time we waited for milk or whey to heat up, this took almost no time at all and was very simple to do.

::making fresh mozzarella at home::
*This recipe is adapted from the book Home Cheese Making by Ricki Carroll

ingredients::
2 tsp citric acid
1 gallon raw or whole milk (not ultra-pasteurized)
1/4 tsp liquid rennet diluted in 1/4 cup water (we use the vegetable rennet from here)
1 Tbsp sea salt
candy thermometer to check liquid temps

directions::

Pour the milk into a large pot, put on the stove on low/med-med heat. Add citric acid to the milk and mix well. Stir in the diluted rennet with an up and down motion, continue heating until the temperature reaches 105ºF. Turn off the heat and let the curd set for 5-10 minutes.

Scoop out the curds with a slotted spoon (or strain them with a fine mesh strainer) and put them into a large heat resistant bowl. Press the curds gently with your hands, pouring off as much whey as possible into a bowl. Reserve the whey.

Pour the whey back into the pot and heat it to at least 175ºF degrees. Add salt to the whey and stir.

Ladle the hot whey over the curd in the bowl (just to cover) knead the curd with 2 wooden spoons until the curd is smooth and pliable.

The internal temperature of the curd needs to reach around 165 degrees to become pliable and stretchy. If the curd breaks, it needs to be reheated (by pouring more hot whey over the top). If you want to add any dried or fresh herbs, do now. I added a teaspoon of an herb mix I put together which included ground pepper, dried garlic, and an italian herb mix.

Pick the curd up with your hands and quickly squeeze into a ball, tucking the ends under to make smooth. Go fast, will set immediately.

Eat immediately while warm, or if you want to store it for later, place your balls of mozzarella into a bowl of very cold water (you can add more salt if you want, to help intensify the cheese flavor). Let sit a few minutes. Wrap and store in the fridge! Eat within a day or so.

Yield: 3/4 - 1 pound

pizza.

2009-02-04T22:52:00.001-06:00

I like recipes that my boys can make. They love to measure, pour, knead and bake. I particularly like recipes that use metric measurements and not only the US cups...not only is it more accurate for baking, but we can pull out the scale and the boys can set the scale to the correct measurement (g/oz) and then weigh each item themselves. They are learning about ounces and cups and grams and milliliters and pounds. They are learning the relative measurements and understanding the relationships between 250 grams of flour vs. 2 cups of flour. They are looking at the scale and comparing quantities on the recipe to the scale readout. Perfect.

Today we made pizza. We have been loving the recipes from the book "Baking Bread with Children" by Warren Lee Cohen. This pizza recipe fit the bill. It was quick and easy, and it had measurements listed in all of the above. The boys did all of the measuring, kneading and rolling. We only tweaked the recipe a bit using our favorite flours for pizza. Turned out great!

::pizza::

250g (2 cups) strong 00 Italian pizza flour (or strong white bread flour)
250g (2 cups) whole wheat pastry flour (recipe calls for 'plain' or pastry flour, I used whole wheat pastry)
15 ml (1 Tbsp) honey
10ml (2 tsp) sea salt
10ml (2 tsp) good yeast
300 ml (10 oz = about 1 1/4 cups) warm water (body temp or so)
45 ml (3 Tbsp) olive oil

pizza sauce, cheese and toppings.

In large bowl dissolve the yeast in the warm water with the honey. Let it sit in a warm spot for about 10 minutes until it is bubbly and smells yeasty.

Add the salt, olive oil, and then slowly add in the flour. The dough will start to come together - it should still be slightly sticky to touch. You can use your hands for this part, or use a Kitchen Aid with a dough hook just to incorporate it.

Sprinkle some flour on your counter and hand knead the dough for about 10 minutes.

Oil a bowl with olive oil. Put the kneaded dough (ball) into the bowl and cover it with a moist towel - put in a warm spot. Let it rise for 1.5 - 2 hours until double in size.

Pull the dough out of the bowl and cut into two pieces (or 4 pieces if you want little individual pizzas).

Roll or stretch into a round or whatever shape you want and put onto a baking sheet sprinkled with cornmeal or semolina flour (to keep from sticking) ...

Pre-heat the oven to 400ºF.

Put on the sauce, toppings and cheese. Let the prepped pizzas sit and rise for 15 minutes while the oven pre-heats.

Bake for 7-15 minutes or so, depending on how thinly you rolled your dough...bake until golden and cheese bubbly.

Let cool a bit before slicing.

ingredient tip:

00 pizza flour is a high gluten finely ground flour. It is usually called Italian Tipo "00" flour. It looks like baby powder - it is a finer ground than normal flour, is high gluten, and it will give your dough an incredible super-smooth texture. I find it at the local Italian deli. I liked this recipe using the '00' flour mixed with the whole wheat white flour. It was a great texture and was still a light crust with the whole grain bonus. It is really good - my kids will eat it, and they are picky about pizza dough!

banana bread.

2009-01-21T21:22:00.000-06:00

While I haven't had a recipe or post up for a bit, we have been busy in the kitchen. I have been experimenting with some new bread recipes. We have been soaking/sprouting/drying wheat berries and making our own (malt) flour and learning to use it. I also have found a new local source for wheat (hard red winter) and so have been testing how it works with both the standard and soaked loaf breads to get a feel for its chemistry. We have had a few flops, but have had some really great tasty bread too. I have also been testing a different wheat grinder to see the difference in a finer flour! In between all of the bread baking we have also been making some other goodies.

Today I had a sick boy, so we were home and pretty quiet. I decided to make a loaf of whole wheat banana bread. It is sooo good. I like it because it uses 100% whole wheat pastry flour, but the flavor doesn't overshadow the bananas at all and it is a nice moist bread. It also isn't too sweet, but is rich with flavor. It made the house smell amazing, too!

::whole wheat banana bread::

1/3 cup softened butter
1/4 cup honey
1/4 cup packed dark brown sugar/muscavado
1 tsp. vanilla extract
2 eggs
1/4 cup yogurt (I used home made vanilla yogurt)
1 1/2 cups mashed ripe bananas (about 3 bananas)

1 3/4 cup whole wheat pastry flour
1/2 tsp. sea salt
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 tsp. baking soda
1/2 tsp. baking powder

In one bowl cream the butter, honey and brown sugar together, and then add the vanilla, eggs, bananas and yogurt. Mix to incorporate. The bananas should be a little chunky, but not big pieces (using a fork to smush helps).

In a second bowl mix the dry ingredients together and stir a little to mix.

Mix the wet into the dry a bit at a time stirring to incorporate. Don't over mix.

Spoon into a buttered bread loaf pan and put into a pre-heated 350ºF oven. Bake 40-50 minutes, until done. Pop out of the pan onto a rack to cool. So good served with fresh butter.

ingredient tip::
Bananas are at the top of my list to buy organic. Commercially grown bananas not only are grown in not very environment/worker/wildlife friendly ways, but the end product exposes us to a cocktail of chemicals as well. No thank you. Look for fair-trade organic bananas at your local coop or Whole Foods/Wild Oats type of store!

whole wheat strawberry-orange muffins.

2009-01-04T20:19:00.000-06:00

We have a freezer full of delicious strawberries we picked last June. We have been working our way through them for desserts and smoothies - but there is something extra wonderful about the color, taste and smell of strawberries once January hits. I opened the bag today and the smell was spectacular. Yum.

I used this basic muffin recipe for the base, but tweaked it a bit to add additional liquid so that I could use whole wheat flour rather than all purpose white flour. By using the juice of a mandarin, I got that extra liquid as well as a really good flavor boost. The muffins are so good - the flavor is more like a tea bread...not too sweet. But the texture and crumb is all muffin.

I sprinkled unsweetened organic shredded coconut on top before baking. Nice combination with the strawberries.

::whole wheat strawberry-orange muffins::

ingredients::
2 cups whole wheat pastry flour
1/4 cup turbinado (granulated) sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
1 Tbsp baking powder
1 tsp cinnamon

1 cup milk (room temp)
1/4 cup softened butter
2 large eggs
1/2 tsp vanilla extract
zest and juice of one organic mandarin (small orange or clementine would be fine too)
1 1/2 cups roughly chopped frozen strawberries
unsweetened shredded organic coconut (optional)

directions::
Preheat your oven to 400°F.

Mix together the dry ingredients in a bowl. Set aside.

In a second bowl, beat together the milk, butter, vanilla, and eggs until creamy. Squeeze in the juice and add the zest.

Toss your chopped frozen strawberries (not cut too small, but not whole) into the flour. Turn to coat. Putting the fruit in the flour first will help keep it from sinking to the bottom during baking.

Pour the wet ingredients into the dry. Lightly stir to incorporate. Do not overmix. Let the mix sit a few minutes.

Fill paper muffins cups or a lightly greased muffin tin about 2/3 full. Sprinkle on coconut (optional). Put in the middle rack into your pre-heated oven. Bake about 15-20 minutes...until done.

Makes about 18 normal sized muffins.

If you use normal all purpose flour (and not whole wheat), leave out the mandarin juice (keep the zest if you like) or the batter may be too thin.

split pea soup.

2009-01-03T21:44:00.000-06:00

I love making soups in the winter. I know, I've said it a million times. I just love making a big pot of soup in the slow cooker and having it for lunch for a few days. Packing it for my husband to take to work. To eat for dinner with a bit of freshly baked bread. So good on a cold winter day. I picked up a bag of split peas at our local coop last week and had to make some split pea soup. I think the first time I LIKED split pea soup was in my 20s. Up until then all I knew was the nasty canned stuff my mom kept from 1971 in the back of the pantry. But while at a little cafe in Chicago I tried the soup of the day - an amazing bowl of split pea soup. I knew then how good it could be, and I was hooked!

I know the traditional split pea soup uses a ham hock or chunks of ham, but this smoked bacon version is gooooood. I had gotten some pastured organic smoked bacon from a local farm - the flavor and aroma is amazing - and it just seemed perfect for soup. It is! While the smoked bacon gives a rich flavor, this would make a good veggie soup too...

::split pea soup::

5-6 cups stock (hot)
16 oz. dried split peas
3 onions, chopped
2 cloves garlic, minced
3 carrots, sliced
2 med. potatoes, chopped
1 lb. smoked bacon*, cut into 1" or so bits

1 Tbsp coconut oil
bay leaf
sea salt
freshly ground pepper
sheet kombu
dash sesame oil
fresh parsley

Into your slow cooker/crock pot, add about 5 cups of your HOT stock and all of the split peas - turn to high to get it going.

Cook your bacon - I like to bake mine to manage the smell throughout the house. I put mine in a small cake pan and into a toaster oven set to 350º/bake. I just cook until it is done. Skillet is fine too. When cooked, cut into small pieces.

In a skillet, add the coconut oil and toss in the garlic and onions. Cook on high until beginning to get translucent. Add to the crock pot. When the bacon is done put that in too - and then add the potatoes, carrots, bay leaf, kombu, a dash of sesame oil (even a dash adds so much flavor!), and about a tsp of sea salt and some freshly ground black pepper. Cook on HIGH for 1 hour. Turn down to LOW, and let cook, stirring occasionally for 3-4 hours. Add a little more stock during cooking if needed...how much you need can vary based on how big your carrots/potatoes are, etc. In the last 30 minutes, pull out the bay leaf and what is left of the kombu sheet - add a handful of freshly chopped parsley. Season with more salt & pepper to taste.

I like to whiz with an immersion blender at the end to really make it more creamy - it blends the flavors, and gives that split pea look and texture. I do like to leave it chunky, so only do it enough to get the liquid to thicken a bit. If you don't have an immersion blender, you can take 1/2 of the liquid and whiz it in a food processor.

YUM.

ingredient tip::

*When buying pork, be sure to buy pastured. Pastured pigs are not kept in confinement, and are free to root and dig and behave in natural ways with other pigs in the sunshine. Pastured pork is not only more humane for the pigs and better for the environment, but is also better for you. Pastured pork has higher levels of vitamins and Omega-3's. Not to mention it just tastes better. Extra bonus if you can find organic pastured pork. If you live in a farming area go find a farm! The farms where we purchase pork let us go out and visit - see where the animals are raised and walk right up and say hi to the animals (and meet the farmers!) - and we can also buy on farm directly from the farmer.

dark oatmeal cookies

2009-01-01T11:31:00.000-06:00

In my ongoing quest for good whole wheat flour cookies, I have also headed into the realm of oatmeal. I love the texture of oats, but don't really like using the quick oats, and don't like when cookies are too sugary tasting. This recipe turned out great. The dark sugars and molasses work well with the oats and whole wheat flour too - making a very rich robust chewy cookie (lots of flavor) that is soft fresh out of the oven and yet doesn't fall apart when stored. Even my 5 year old who doesn't like seeds or chunks in his food ate some - they smell so good!

::dark oatmeal cookies::

1 3/4 cup steel cut oats (not quick oats)
3/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt

1 1/4 stick butter, softened
1/3 cup packed dark brown sugar
1/3 cup turbinado (or granulated) sugar

1 egg
1/2 tsp vanilla
1 Tbsp molasses

Mix together dry ingredients in a bowl. Set aside. In a mixer/Kitchen Aid, mix together sugars and butter until creamy. Add in egg, molasses, and vanilla - mixing a little in between each addition. Scoop in the dry ingredients from the bowl a bit at a time on low-med until all incorporated.

On a lined cookie sheet drop 1-2 tablespoon sized balls a few inches apart. Put into a pre-heated 375º oven (middle rack) for 10-11 minutes until golden brown! If you like them softer, pull out a minute early - if they are going in a cookie jar, leave them in the full time. Let sit on pan for 1 minute before transferring to a cooling rack.

ingredient tip::

Even a little bit of good quality molasses is a good thing. In addition to providing quickly assimilated carbohydrates, blackstrap molasses can increase your energy by helping to replenish your iron stores - blackstrap molasses is a very good source of iron. Blackstrap molasses is also an excellent source of manganese and copper and a good source of iron, calcium, vitamin B6, potassium, selenium and magnesium.

slow cooker stout stew

2008-12-30T22:19:00.000-06:00

I love making stews and soups in the winter. At least once a week I have a big pot of something in the slow cooker. Not only it is great for a warming meal on cold days, but also makes lunch for a few days as well!

With stews and soups I am pretty much a 'whatever you have got, throw it in the pot' kind of person. Sure, I match spices and flavors with ingredients, but if you start with the best tasting freshest produce and meat, it all tastes good. I plan meals in the slow cooker based on what we have dried/frozen/preserved from the summer. I love looking through the freezer and pulling out bags of brightly colored veggies - the flavor still so great and intense since it was frozen straight from the garden at its peak. Nothing like it.

My husband had gotten a bottle of Irish Caramel Cream for Christmas and I immediately made a cake with it (recipe soon!). That reminded me of another favorite irish beverage - Guiness - so I had to make my version of a Guiness Irish Stew. I used Guiness for this stew, but any dark stout would be great! I used fresh stock and stewed tomatoes from the freezer, but you can easily substitute canned...

::slow cooker stout stew::

1 lb. stew meat, cut into 1" cubes
2 med. yellow onions, chopped
5 med. carrots, sliced
5 med. potatoes, cubed
3 cloves garlic, minced
2-3 cups fresh stock (I used home made duck stock - beef or chicken would be good too)
2 cups stewed tomatoes
1 bay leaf
1 tsp cumin
pint of stout (guiness, yum)
coconut oil
sea salt
freshly ground pepper
handful fresh parsley

In a skillet on med-hi, put onions, garlic, and a little coconut oil. Cook until turning translucent. Put into crockpot/slow cooker.

Add a little more coconut oil - add the beef, cooking until brown on the outside. Add the stout to the beef in the skillet, bring to a bubble, pour it all into the crock pot (turned to high). You want all the meat juices and bits on the pan, and this gets that all incorporated so you don't waste a bit!

Add the carrots and potatoes to the crock pot. Add (hot) stock and stewed tomatoes as well as bay leaf and cumin. I like to season with some salt & pepper to start with, but then finish it to taste after it cooks a few hours.

Cook on high for 1 hour, then reduce to low and let cook from 3 hours up to 8 hours. The longer it cooks the richer and darker it becomes. In the last 30 minutes or so, chop up a handful of fresh parsley and stir in to mix.

ingredient tip::
When meat is involved I add most ingredients to the slow cooker either hot or at room temperature. It gets the meat up to temp faster (safer).

With soups and stews I have a range of stock/broth because it all depends on how big your potatoes and carrots are, etc. So just be sure to add enough stock to just cover everything in your crock pot!

spiced nuts.

2008-12-23T20:31:00.000-06:00

I don't often eat nuts, but this time of year I always think of this spicy nut recipe. I love making these nuts to give as gifts...they are also super good party food.

You can use roasted nuts, or for something different, you can use raw sprouted organic nuts...for parties and gifts, though, I usually buy pre-roasted good quality/organic nuts. This recipe is based on the Union Square Cafe nuts recipe - I just like a little more bite.

::spiced nuts::
17 oz. mixed nuts (sunflower seeds are also good in this)
3 Tbsp finely chopped fresh rosemary
2 Tbsp melted butter
1 Tbsp melted coconut oil
2 Tbsp dark brown sugar
1/2 tsp ground smoked chipotle (or more if you like it hotter!)
2 tsp paprika (I like a smoked spanish paprika for this, but hungarian is good too!)
1 tsp tumeric
2 tsp coarse sea salt

In a 350ºF oven, toast the nuts for about 10 minutes on a cookie sheet. While they are in the oven, combine all of the rest of the ingredients in a large bowl and stir together. Toss in the warm nuts out of the oven and stir to coat evenly. Try not to eat them all as they cool.

Most of what we made bagged for gift giving, but we saved a small bowl for us...yum.

whole wheat snickerdoodles.

2008-12-20T19:29:00.000-06:00

Over the past few years we have switched over to using only whole wheat flours. For bread we often grind our own flour, but we use whole wheat pastry flour or whole wheat white flour for baking everything from cookies to scones. My boys actually like the rich chewiness that whole wheat flour adds to recipes. I often will take traditional recipes and just substitute the whole wheat flour - but with some things (like cookies) it is good to tweak the recipe a little to compensate for how much moisture the whole wheat flour absorbs. In this recipe I used organic stone ground whole wheat pastry flour, turbinado sugar, and have a non-traditional ingredient in the mix too...coconut. It doesn't add much actual coconut flavor, but gives a nice texture and keeps the cookies from getting dry, I think.

::whole wheat snickerdoodles::

ingredients::
1 cup unsalted butter, softened
2 large eggs
1 1/3 cups organic sugar
1 tsp vanilla
3 cups white whole wheat pastry flour
1/4 cup organic UN-sweetened dry coconut flakes
1 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

to roll the cookies in
2 tsp cinnamon
3 Tbsp turbinado sugar

directions::
-Preheat the oven to 375 ºF
-Line your cookie sheets with parchment paper
-In a medium bowl stir together the flour, baking soda, salt, and cream of tartar. Put aside.
-In a mixer, beat sugar with butter until light and creamy - about a minute or two.
-Mix in the eggs and vanilla.
-Add in the flour mixture a bit at a time until combined...

-In a small bowl, combine the 2 tsp cinnamon and 3 Tbsp sugar
-Roll bits of dough into balls (about 1 1/2 Tbsp per ball) and then roll in the cinnamon mixture to coat.
-Put the cookies about 2-3 inches apart on the cookie sheets.
-Bake for about 10 minutes...cookies should be light and golden.
-Let the cookies cool for a minute or two before transferring them to a cooling rack.

ingredient tip::

The health benefits from whole grains comes from the nutrients and fiber found in the grain kernel, including the germ and bran. So, whole grains contain the good stuff such as dietary fiber, starch, antioxidants, vitamins, minerals, lignans, and phenolic compounds that have been linked to reduced risk of heart disease, cancer, diabetes, obesity and other chronic diseases!

glühwein

2008-12-14T19:56:00.000-06:00

Glühwein, or mulled wine, is a favorite this time of year. There is nothing like the smell of aromatic spices and red wine wafting throughout the house on a cold day. While it can be made any time of year, there is something about the holiday season that makes me want to make it - and the process (and smell) is as much fun as the drinking. This is a great recipe for a party, but also lovely to have around the house. I also like making a batch, filling up a few bottles and giving as gifts!

It is very simple to make. I like making it in a slow cooker (on warm/low) so that it can just be on during the day to simmer and intensify in flavor. You can also easily make it on the stove in a large pot.

::glühwein::

1 bottle red wine
1.5 cups orange juice
1-2 thick slices lemon (with rind)
2 cinnamon sticks
10-15 cloves
5 allspice
1 star anise
3 Tbsp dark brown sugar (or muscavado)

You can tie up all of the spices in a little bit of cheesecloth, or just toss it all in the pot and strain to drink. Simply heat it all together (don't boil). Keep on low heat from 30 minutes up to several hours - the longer it it together in the pot, the more intense the flavor. Serve warm. Garnish with a cinnamon stick if you like!

ingredient tip::

Organic and biodynamic wines are very available nowadays - even in the aisles of many supermarkets. Buying wine made using organic grapes, grown biodynamically, and/or from vintners using sustainable agriculture practices means that not only are you steering clear of any nasty pesticides, but also supporting a more human and earth healthy business. And if you can find an organic wine made locally? Bigger bonus!

"With grapes topping the list of the most chemically "sprayed" (with insecticides, herbicides, fungicides and other nasty "cides") categories of produce on the market today, it is no wonder that many are seeking an organic alternative to their conventional wines. Tides are certainly turning as more vintners are discovering that the common-sense approach to both organic and biodynamic growing methods, results in not only "healthier" vines, but in wines with greater flavor..."

::molasses-spice cookies::

2008-12-09T22:44:00.000-06:00

We have been looking for a good dark cookie that the boys like but that isn't overly sweet or too spicy. Today we had success with these Molasses-Spice cookies. These are not the traditional molasses heavy cookies (my boys will not eat them!). These cookies are a little chewy in the middle, crisp on the edges, slightly sweet with a gingerbread richness. I love that they all cooked so perfectly and evenly - which is great for cookie exchanges or gift bags!

This recipe is slightly adapted from the recipe in this book. Rather than using all purpose flour we used an organic whole wheat pastry flour - which keeps the rich nuttiness of a whole wheat flour, while still being light and tasty. We also used a rich organic dark brown sugar, and organic turbanado for the granulated sugar.

::molasses-spice cookies::

ingredients:
2 1/4 cups organic whole wheat pastry flour
1/2 tsp sea salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp ground cloves
12 Tbsp (1 1/2 sticks) unsalted butter, softened
1/2 cup turbinado sugar
1/2 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1/3 cup unsulphured molasses
Some extra turbinado sugar for rolling (the larger crystals are great)

directions:
Pre-heat oven to 375º F.
Stir the flour, baking soda, salt, and spices together in a bowl.
In your mixer, cream together the butter, brown sugar, and 1/2 cup turbinado sugar until light and fluffy - a few minutes on medium speed.
Scrape the sides of the bowl.
Add the egg, vanilla extract, and molasses. Beat until combined. Scrape the sides of the bowl.
Slowly add in the dry ingredients and beat at low speed until just combined, about 30 seconds.
Put some turbinado sugar in a bowl.
Roll dough into 1-2 Tbsp balls.
Rolls the balls in the sugar and put on ungreased baking sheets - space a few inches apart.
Bake for about 7 minutes and then rotate the cookie sheet and bake for an additional 4-6 minutes. For soft chewy cookies pull out when they still look soft - longer time means more crispy!
When you remove them from the oven let them cool a few minutes on the cookie sheet before removing to a cooling rack via spatula.

ingredient tip:
I always feel that if we are going to take the time to bake something sweet, then we should use the good stuff! We try to avoid using refined sugars. But with cookies, you need sugar! By using organic less refined sugars, you are retaining more of the natural vitamins and minerals present in the sugar cane, and not getting any chemical by-products of the refining process. Or, what she said:

"I was on the lookout for sweeteners produced from crops that had been farmed without chemicals and pesticides. I was looking for sweeteners that didn’t contain additives and preservatives, and were as close to their original source ingredient in form and flavor as possible. I want to spend my money supporting sustainably minded producers, working in concert with the environment and giving a fair shake to their workers in fields and factories to produce great tasting products and ingredients."

what we do for good food.

2008-12-03T22:14:00.000-06:00

Today we drove out in this. Willingly. What for? To pick up meat, vegetables, eggs and more. No, not at the store. We continue to buy direct from farmers as much as we can - even throughout the winter.

So what did we get today? We had two stops to pick up peppers, sunchokes, parsnips, eggs, meat, and more (the photo below is our portion, we also picked up for a few other families too).

Even in December, we still buy meat, dairy, cheese, eggs, vegetables, wheat, honey - the list goes on - from farmers. People we know. I tell you - in the middle of a snowstorm a giant bag of vibrant colored and amazing smelling peppers is an awesome sight.

No, we don't put a lot of miles on doing it this way either. When we buy things I try to buy as much as I can at a time, try to include other families to get as much as possible in one trip, pickup from more than just one place per run, and set regular pickups for more regular things and do big quarterly pickups for the rest. There is so much that is close to home!

The boys are used to it all - they love the rides in the country, seeing friends at the door with coolers as we trade pickup days, visiting farms, and chatting with some of their favorite people along the way. And they love unloading the car when we get back - egg pickup day means maybe we can bake cookies! And G must ooh and ahh over the egg colors each time and sort and re-sort by color and size until he gets it just right.

And speaking of eggs - my friend and egg/chicken/duck lady extraordinaire loaned me her shop vac and all is well in the oven again (thank you!!!). I have been working on some recipes for baked goods using all whole wheat flour - I have a lot of catching up to do!

pieces.

2008-11-18T21:20:00.001-06:00

I haven't fallen off of the cook.eat.think. wagon here. I actually had a Pyrex explode into a million tiny pieces in my oven. I have a thing with glass. It always breaks no matter how careful I am. And, it always gets stuck in my fingers or feet, no matter how obsessively I clean it up. And it stays in my feet sometimes for months - even with my attempts of digging it out with sharp objects. So, this was a big thing.

So, I left it for a few days. Cleaned the floor 120 times (yes, it blew up just as I opened the oven, and glass literally flew OUT of the oven at my head, and landed up to four feet away). Put a rug in the kitchen. Let it sit for a few days. Bought big giant thick gloves. Pulled out the big pieces. Let it sit for a few days. Wondered how in the world I would ever get all that glass out of my oven. Looked for a shop-vac rental. Tried to sweep it out a little. Let it sit a few days. Wished I could just get a new oven (ha!). Let it sit for a few days.

I don't know when I will feel that I got enough glass shards out of the oven to EVER feel that I can cook in it again, but here's hoping. The holidays are coming. And a big birthday for a four year old is only 9 days away ... hmmm ... maybe I should order a cake...

So while I have been cooking a lot, it has been in the slow cooker on my counter. Big long all day soups and stews. Bread in the bread machine. Beans soaking on the counter. Panini's on the counter top grill. Now if I could just make this oven disappear and a new one magically appear in its place, I'd be set! ;)

The final CSA Box!

2008-11-06T21:42:00.000-06:00

Today was it! The final CSA pickup of the season. We usually also do a late November storage share, but did not this year and are instead relying on our garden and a few local farmers for our final stocking up and some regular pickups throughout the winter!

In our box this week: sorrel, brusselini, potatoes, carrots, cabbage, celeriac, squash, onions, turnips (purple top & hakuri).

In our box this week last year.

winter garden.

2008-11-05T22:57:00.000-06:00

While we have been busy in the kitchen we have also been out in the garden. I love yard work (yeah, I love shoveling too!). I will admit that we have a LOT of clean up after growing food plants rather than ornamental bushes, but it is worth it. The glorious weather has helped make the garden clean up even nicer. We are pulling, clipping, raking, and planting. We prepped and planted garlic and shallots. I love planting even as the cold comes. Speaking of planting...

This year we are planning to try to grow certain herbs and greens inside to see how much we can stay local for veggies even throughout the winter. Our pantry and freezer is packed with everything we preserved from farms and our garden all summer, but we still wanted fresh greens. With a sprouter we have a lot of variety throughout the winter for salads as well as bread, but we wanted more! So lets give it a shot and see how far we can go.

We plan to do a few succession plantings as we figure out what works best (or doesn't work). Our first planting::

-mustard greens
-salad bowl lettuce (cut and come again)
-spinach
-cilantro
-chives
-swiss chard
and by special request we will try
-window box roma tomato

To winter greens!

CSA Box This Week

2008-10-30T20:46:00.000-05:00

Today in our CSA box...we haven't gotten much squash at all this year in our boxes. Winter squash is one of my favorite things, and I always look forward to it. Today we got only 1 small acorn squash and a mini butternut squash - not a good year for squash, it seems. I traded the mini butternut squash in our box for more brussel sprouts. The wonder of our garden is that we fill in the gaps of our CSA, can get quantity of our favorite items, and so even growing only 1 vine we already have a decent number of butternut squash stored away for this fall and winter!

In our box this week:: lettuce mix, arugula, beauty heart radish, leek, carrots, brussel sprouts, green cabbage, acorn squash, cilantro.

In our box this week last year.

Transitions.

2008-10-28T08:46:00.000-05:00

It finally happened. Snow! Not a lot, but snow flurries combined with temps in the 20s means we had to pick all of the last more tender bits in the garden.

Most of it went into the dehdrator for our winter herb and spice jars. We also collected some heads and veggies for seed saving, so that we can plant again next year.

This week marks a big date. Six months. We have gone six months without buying any produce from a grocery store...except for random lemons, limes, and the few times per summer guacamole from our local food coop. What does that mean? We have gotten all of our fruit and vegetables directly from a farm, farmstand, or our garden since May. We had our garden and our CSA, and visited farms as close to home as we could to visit on farm stands or u-picks. We have also had a good year for local meat, eggs, and dairy...more on that later!

So for the winter we transition to more root veggies and foods we preserved all summer. For fresh greens we love to sprout on our counter. And we return to more fresh breads and weekly baking. Last night we made a loaf of sunflower millet bread which made the house smell amazing. Very comforting on those cold days. I have some 'mad scientist' plans to experiment and try to grow several types of vegetables and herbs in our house this winter. I want more than a few window herbs, and we will see how it goes. I'll be seed-starting this week, so will share our plans as we go!

I love this season - from hot to cool, from light to dark, from rich garden and farms to a fully stocked freezer. We have relationships with many local farmers that will continue through the winter, but most of the action takes place INside, and all of this work we did all summer makes this time of rest seem even more satisfying!

CSA Box This Week

2008-10-24T12:12:00.000-05:00

It is almost the end of our CSA season. Only one more week left - growing season does seem to fly in Wisconsin!

In our box this week: hakuri turnips, carrots, onions, potatoes, leek, parsley, romanesco, lettuce, and a head of garlic.

In our box this week last year.

home made stock.

2008-10-22T07:00:00.000-05:00

We like to make our own stock to use for cooking. Chicken broth, bone broth, even veggie/miso broth...making it from scratch helps us get the maximum flavor and nutrition out of it. And while it takes a little time, it is mostly time on low heat on a stove, not the constant stirring attentions of some foods. I try to make a gallon or more at a time which I then use for everything from soup, stew and chili bases, to brown rice. After you have homemade stock it is hard to use the cube stuff! :)

This week I made a beef stock - bone broth. With a sprained ankle and sore back, I know that the nutritional benefits of bone broth will help with joint support and healing.

For beef bone broth I start with 3-4 pounds of assorted bones from organically raised grass fed beef. This batch I used soup bones (marrow and knuckle bones) and ox tail. I buy this directly from the farmer we get our beef from - I know how the animals were raised, and they select soup bones with stock prep in mind. Vinegar and water is added to the pot - the vinegar works to extract the maximum nutrients (esp. calcium). I also add chopped base vegetables for flavor, as well as herbs and sea salt. The prep takes only minutes, after which it can simmer for 24 hours or more for maximum flavor.

::beef stock - bone broth::

Into a large pot add:
3-4 pounds soup bones
3 Tbsp apple cider vinegar
8 cups water
4 onions, chopped
4 carrots, chopped
3 stalks celery, chopped
3 tsp sea salt
1 tsp whole peppercorns
4 cloves garlic, smashed

Bring to boil, then reduce heat, cover and simmer. After a few hours you can skim off any residue on the top and toss that. Keep simmering for 24 hours or so for beef stock. In the last 30 minutes, chop and add some herbs. I like thyme and parsley - for parsley, I add a hand full, for thyme, a few teaspoons. Let it simmer for the last half hour. When done, pour through a sieve/strain. There you have it! Let cool in the refrigerator and remove the congealed fat with a spoon. Store in the fridge for up to a week, or freeze in batches to use as needed!

ingredients tip::

"Simply put, bone broth is the liquid that results when bones are cooked in water. The use of stocks and broths has fallen out of practice in many modern households but it is still widely used in professional kitchens. Broths have been used through the ages as-easy to-digest nourishment and were prescribed for the sick and ailing, the very old and the very young as well as a staple in every kitchen.
Broth can be seen as a medicinal tea made from bones, meat and the connective tissues that are often attached. By simmering bones in water you extract many constituents contained in them and make them available to the human body for easy absorption.
Properly made bone broth contains measurable amounts of calcium, phosphorous, magnesium, potassium and other minerals, as well as collagen, gelatin and amino acids. These nutrients are beneficial for bone and joint health, for muscle strength and action, and for maintaining connective tissues and the gastrointestinal tract."

turnip potato mash.

2008-10-21T12:15:00.000-05:00

Oh, it is that time again! The time of cold nights, comfort foods, bread in the oven, and the slow cooker on the counter. In our CSA box we have been getting those end of season root veggies which go so well with all of that cold weather food. One of my favorites is turnips.

I love making the first of the season turnip potato mash. So good!

::turnip potato mash::

8 turnips, chopped
5-6 medium potatoes, chopped
2 Tbsp butter
1 tsp sea salt (or to taste)
freshly ground pepper
1-2 cloves of soft roasted garlic (optional)
1/3 cup freshly grated Parmesan
fresh or dried herbs, if you like (I added dried thyme from our garden)

Put the chopped turnips & potatoes in a pot with water (enough to cover). Bring to a boil, and then cook on medium heat for about 15 - 20 minutes, until soft. Drain and toss into a casserole pan. Using a fork or potato masher, mash the cooked root veggies. Add the butter, roasted garlic, salt & pepper, herbs and then mix. Sprinkle most of the Parmesan over the top. Place the casserole pan into a pre-heated 350º oven. Bake about 20-30 minutes until the top is golden. Let cool a bit and then serve with a little bit of the fresh Parmesan sprinkled over the top.

Great side dish!

I know many people just boil and mash their turnips and serve without the baking step, but I find turnips a bit more watery than potatoes. Baking a bit helps thicken the dish a little, and also gives a nice boost of flavor on top from the baked parmesan!

ingredient tip::

Turnips may be a 'starch' veggie, but they contain only about one third of the calories as an equal amount of potatoes. Turnips are a great source of vitamin C, fiber, folic acid, manganese, panthothenic acid and copper. They also contain a good amount of thiamine, potassium, niacin, magnesium, riboflavin and the vitamins B6 and E.

And with turnips don't throw away those greens! Turnips Greens are packed with vitamins and minerals. We like to saute them in a pan with a little olive oil, minced garlic, salt & pepper and a splash of good balsamic. Takes only a minute and they are super tasty!

CSA Box This Week

2008-10-16T21:18:00.000-05:00

I sprained my ankle yesterday, so after a few trips hauling a sleepy 3 year old and our CSA cooler up the steps into the house I was a big shaky - I took 5 or so photos of the produce today, and all were slightly blurry. So, sorry about the blur - here is our box this week!

CSA Box: Lettuce salad mix, swiss chard, broccoli, hakuri turnips, carrots, potatoes, onions, garlic, thai basil. We also had arugula and mizuna greens, but I traded those for additional potatoes...we have so many greens this week already!

In our box this week last year.