Tomatoes, plain and sliced, still warm from my garden
Kale chips. Oh, the kale chips. This recipe is making the rounds. Here is the original. So. good. But I feel I must warn you not to eat the entire batch by yourself as it will cause a fairly substantial tummy ache. Ahem.
Grilled squash (or anything else you might want to grill):
Slice lengthwise about 1/4 inch thick. Toss in olive oil and salt generously. Grill until quite toasty. I mean toasty. It caramelizes the natural sugars. Mmmm.
For the slaw:
4 cups shredded cabbage
1 1/2 c. yogurt
3 T. honey
1-2 T. red wine vinegar
LOTS of pepper (or to taste)
Mix dressing and toss with cabbage. Use more or less dressing depending on how saucy you like it.
You'll notice that I substitute yogurt for MOST recipes that call for mayo. I started doing that because the yogurt gives it a much lighter zing. It's an added bonus that yogurt is locally available. Feel free to use mayo, or half mayo half yogurt.
This is about what we go through in a typical week. All local. Everything you see here is from my CSA box, the farmer's market, my garden, or the little locally-owned Value Market that is so innovative as to mix local and organic things on the shelves with the Oreos and Jif (not that I don't darken the doorways of Whole Foods or Kroger when need be). We'll run out of milk. Twice. I forgot to throw in the bread. And coffee. Although, it's probably best that you don't see how much coffee I go through in a week.
Now, I'm off to enjoy a quiet house before I go pick up child #3. Numbers 1 and 2 are gone until Friday. Woo hoo! Boo hoo! Then, I have to figure out how to cook for 3 rather than 5.
They don't walk with me, but rather around me. Protectively.
Because we aren't the only ones out walking.
In the absence of conversation, the ridge is a wonderous place, falling away to the shadowy woods on either side. The only sounds are the birds and the crunching of my feet on the shorn path.
Suddenly, I hear a huffing and puffing, and I see the white of her tail as she bounds, crashing into the woods.
I've disturbed her vigil over her newly born fawn. She stomps and snorts in the valley trying to draw me, the predator, away from her babe.
My quest, however, is to satiate the spirit, not the belly.
He sits patiently for his portrait, the wide angle lens almost touching him.
I passed a thicket, covered in the most beautiful butterflies of which I had never seen before. I counted at least thirty. As I stepped closer to capture their image, they flitted into the sky in thirty different directions. Red confetti. Floating up instead of down.
Pondering all that is, lost in my thoughts of the Peeps overhead. I came upon the pond which erupted at my passing. I think I may have jumped as hard as the frogs who were now safely nestled in the plant growth under the water, leaving no trace but the occasional ripple of an airbubble.
I'm off kilter this week. I should have posted this on Monday. But here it is, already Wednesday. Better late than never, right?
Here's the thing. We're trying to eat as local as possible EVERY day. So I thought I'd share a day instead of just a meal.
No, I don't make pancakes every day. But I do make them at least once during weekends.
(baking powder and salt are NOT local in this recipe)
1 1/2 C. flour (I use straight local whole wheat)
1 1/2 t. baking powder
1/2 t. salt
2 C. milk (or however thin/thick you like your batter)
3 T. melted butter
2 large eggs
Whisk dry ingredients in one bowl. Whisk wet ingredients in a separate bowl. Pour wet ingredients over dry ingredients and whisk together. Serve with local maple syrup. Mmmm. Oh, and a cup of locally roasted coffee. By the time pancakes are finished, I'm usually on my second cup. Or third. But who's counting?
I like hot lunches. It's just how I grew up. The largest meal of the day (dinner) was served around 1:00. Supper was a much lighter deal later in the day. I've sortof combined the two into fairly even meals, but lunch is always a hodgepodge.
Beets are fantastic right now, and we are just about to finish off the end of my yield. I like them sweet. No vinegar. Like so:
preheat oven to 350.
trim beets down leaving 1 inch of stem (don't trim the roots)
put them in a baking dish with about 1/4 to 1/2 inch of water
seal the pan tightly with foil and bake until tender (about an hour- more for large beets)
Slip the skins off, slice, and toss with butter, fresh dill, and salt and pepper.
Handfuls of sugar snap peas, right off the vine. They've lasted a really long time this spring, because it hasn't been as hot as it normally is.
Piles of whatever berries happen to be lying around. These are all jammed now, but my raspberry bushes are having their best year ever.
My lunch protein of choice is cottage cheese. I LOVE cottage cheese. I haven't found a local cottage cheese yet, so no cottage cheese for me. That's alright. Eggs are a good pinch hitter. And HOW could you pass up an egg in one of these egg cups? They are from Melissa. And I think they are just about the cutest things ever!
I actually made this quiche twice this week. Once when Erin and Tracy came to dinner. It's more like a frittata with crust than a quiche. Mister doesn't like it TOO rich. (unlike me! HA!)
First, make a single crust:
1 1/4 c. local flour (I'm using whole wheat)
8 T. room temp butter (yes, I'm a cheater)
1/8 t. salt (or a tad more if you like)
approx 3 T. COLD water
With a pastry knife, cut flour, butter, and salt together until the pieces are pea sized. Add water. Then roll to fit a 9 inch pie pan (I roll mine between two pieces of waxed paper.
Grate 4 oz. of whatever cheese you want to use. I've been partial to a local basil/tomato cheddar.
Decide what veggies you are going to put in. For this one, I used spinach, zucchini, and yellow crookneck. But the sky's the limit, use whatever you want.
Clean and slice all veggies. Now, you can saute them, but I put them in a microwave save bowl covered with plastic wrap and nuke for 5 minutes. Then drain.
1 1/2 C. milk
Stir in veggies and cheese.
Pour into crust.
Bake 375 until center is set.
I think salad can consist of just about anything. All of this is straight from my garden, although we have been eating lots of radishes from our CSA. Dressings, on the other hand can get limited being strictly local. Vinegar is a "gimme," so that helps!
1 c. yogurt
1/2 c. milk
2 or 3 oz. crumbled blue cheese (I don't like it overly potent)
1 clove garlic (IF you have it)
1 T. red wine vinegar
lots of pepper
I'm not giving you a dessert recipe today, as I figure the apple pie I made this week was cheating since I used sugar. Don't know why I didn't think to use honey! I will be experimenting with cookies/whole wheat flour. Keep your fingers crossed.
Last year I missed the deadline to officially be part ofOne Local Summer. I played along anyway. From June to September, I bought no produce, dairy, meat or eggs that did not come from a local source. It was fantastic. Hard at first, but fantastic. I learned A LOT. I made the deadline this summer for OLS, and I will also be posting weekly over at Heather Jane's place.
The challenge is to create at least one meal a week entirely of local goods and then blog about it. They give us freebies on oil, vinegar, salt, and pepper. But that's it. Fine by me. I truly believe that the best meals are also the most simple, with a couple of nice undertones and without "crowded" flavors.
Of course, by the time I was finished cooking, things were scarfed down at a miraculous speed and I only ended up with photos of the ice cream making!
MainSpinach Salad with Hot Bacon Dressing
Roast Chicken w/New Onions Mushrooms & Sage
DessertHoney Lavender Ice Cream
For the salad:
Fresh, washed spinach
2 hard boiled eggs
6 slices of bacon, cut in 1" pieces
2 scallions, thinly sliced
1/2 C red wine vinegar
2 T ketchup (I actually made my own last summer, and am on my last jar)
1/2 t salt
1/8 t pepper
Brown bacon, then place on paper towel to drain. Stir fry scallions in drippings until tender, then mix in remaining ingredients and heat for about 5 minutes. Pour hot dressing over spinach and toss in bacon pieces and egg.
For the chicken:
1 whole/cleaned chicken
2 bunches new onions, cleaned and trimmed
1/2 pound mushrooms (whatever you can get at the farmers market is fine!)
2 or 3 WHOLE bulbs of garlic with the tops cut off (I'm ashamed to say, these were still in my fridge from the fall)
sage. and lots of it.
1 T oil
Preheat oven to 450. Put the bird in a roasting pan (I use a cast iron WITH LID) and rub with the oil. Salt and pepper the surface generously, and then cover with the sage. Fill the cavity with as much sage as you have left. Surround the bird with the onions, garlic and mushrooms. (if it was later in the summer, I would have also added potatoes, carrots, and any other root crop I could get my hands on)
Cover tightly and bake for 1 hour. Slice, and serve with the veggies. Scoop the individual cloves of garlic out of the bulb and serve on top of the chicken.
And the ice cream. Oh, the ice cream. I absolutely adore cooking with lavender. If you don't overheat during the cooking process, the oils will linger on your tongue for minutes. Heaven.
3 C light cream
2 T dried lavender flowers (I used 3 T fresh)
2/3 C honey
4 large egg yolks
2 t all purpose flour (I omitted this, and it set just fine)
1 t rose water (optional. I didn't have any, but MAN would it be good with it)
Combine the cream and lavender in a heavy saucepan. Bring to a simmer, remove from heat, cover, and let steep 20 minutes.
In a mixing bowl, beat eggs until pale, then mix in honey (and flour, if you are using it)
Strain flowers from the cream and mix SLOWLY into the eggs. Pour the entire mixture back into the pan and cook on low heat, stirring constantly until the custard thickens slightly. If you let the mixture boil, the eggs will scramble. DO NOT let the mixture boil. Once it has thickened, pour through a strainer into container (now is the time to add the rose water if you are using it) and chill overnight, or until cold. Then freeze using your ice cream makers directions, then place in the freezer for 2 hours.
One lesson I learned from last year: Buy every jar of maple syrup they have left at the farmers market
One lesson I've learned this year: As soon as the wheat flour is ready, I will buy every bag they have.
Hi friends. I've been a bit MIA lately. Mostly because I just don't feel very funny right now. A couple of things have happened in my world, and honestly, it's taken the mickey right out of me. Not to worry, it's nothing that's happened TO me exactly. Just around me. I'll get it together soon. But enough of that!
I thought I'd share a bit of what goes on around my house. You know, so you can see a bit of how we roll around the Burrow.
This is Syd, my super sweet treasure of a dog. We adopted him from an amazing rescue organization called GRRAND about 4 years ago. This dog is perfect in every way. Except one.
When he sees a brush, he flips.out. We think that whoever had him before us must have hit him. A lot. So I don't brush him. I have him bathed and shaved with a groomer. But we lost our groomer, and had to use a new one.
He had been there for about an hour when they called me and told me to come get my dog.
This was about the point they got to when he went ballistic and started screaming and trying to bite everything within a 5 foot radius.
And oddly enough I find this absolutely hilarious. The haircut, that is. So now, I figure I'll just call him an Irish Setter.
But no matter what, I wouldn't trade him for the world.
If you haven't played around with Avery Dark T-Shirt Transfers, you are missing out!
I used them for the first time this weekend, and could not believe how easy they were. (you can find them in the label section of your local office supply store)
None of that printing backwards stuff. Just print, cut, cover (included), and iron. These are shots I had taken, then Photoshopped using first the posterize option, and then adjusting the hue/saturation to whatever color combination struck my fancy.
Learning curve was minimal. i.e. Cover the decal completely so you don't burn the bottom right corner. Oh, and wash the tee first.
He got quite a kick out of the fact that none of his friends believed it was him in the picture. So, for today anyway, he thinks his mom is rockin'.
Now, if you've been hanging out at the Burrow for a while, you know that I'm a huge supporter of good food. And responsible gardening. And all things local. And socially aware organizations. Among other things.