Well, the holidays are certainly soaking up a lot of time this year. Perhaps this has something to do with making delicious local dishes from scratch... Yes, time consuming but this has been a tasty holiday season.
Wishing you all a restful time, a wonderful new year, and happy holidays! Watch for a resurgence of posts in the new year as life settles back into its more ordinary rhythm.
Saturday, December 25, 2010
Friday, December 10, 2010
Using the Lamb Front Shank
While shopping at the Market on State, I swung by the Morgan Valley Lamb booth to choose from their extensive collection of cuts. I knew that I could not spend a fortune (which is always easy to do on quality, grass-fed, free-range meat), so I needed to shop on the fringes of my knowledge. Fortunately, since I was at a market instead of a huge box store, I had the opportunity to talk face to face with someone who knows lamb intimately. I decided to ask for something that would cook up nicely in a crock pot. "Front shank" was the enthusiastic reply.
I had never even seen a shank before. I most certainly could not have told you what part of the lamb it came from, and I would not have known what to do with it. The salesman (sure wish I'd caught his name) assured me that it would cook up beautifully and fall right off the bone.
The perfect day came for using the shank. We were to have a dinner guest, and I often turn to the crock pot on such days so that I can spend some time tidying up the place. I leafed through my favorite meat recipe cookbook, Good Housekeeping Step-by-Step Main Dishes, and found about 4 good-looking lamb shank recipes and settled on using a Moroccan dish as my inspiration.
The only non-local ingredients used were the spices.
Crock Pot Moroccan Lamb Shanks
2 lamb shanks
3 medium potatoes, chopped
1 medium onion, sliced
3 garlic cloves, minced
1/2 tsp ginger
1/4 tsp cinnamon
1/4 tsp dried red pepper flakes
1 cup chicken broth
1 1/3 cups dried apricots
1/2 tsp salt
Throw it all into a crock pot and cook on High for about 6 hours or on Low for 10 hours. Stir it up at some point during the last half of the cooking.
Enjoy this super-easy, but extremely tasty meal!
I had never even seen a shank before. I most certainly could not have told you what part of the lamb it came from, and I would not have known what to do with it. The salesman (sure wish I'd caught his name) assured me that it would cook up beautifully and fall right off the bone.
The perfect day came for using the shank. We were to have a dinner guest, and I often turn to the crock pot on such days so that I can spend some time tidying up the place. I leafed through my favorite meat recipe cookbook, Good Housekeeping Step-by-Step Main Dishes, and found about 4 good-looking lamb shank recipes and settled on using a Moroccan dish as my inspiration.
The only non-local ingredients used were the spices.
Crock Pot Moroccan Lamb Shanks
2 lamb shanks
3 medium potatoes, chopped
1 medium onion, sliced
3 garlic cloves, minced
1/2 tsp ginger
1/4 tsp cinnamon
1/4 tsp dried red pepper flakes
1 cup chicken broth
1 1/3 cups dried apricots
1/2 tsp salt
Throw it all into a crock pot and cook on High for about 6 hours or on Low for 10 hours. Stir it up at some point during the last half of the cooking.
Enjoy this super-easy, but extremely tasty meal!
Thursday, December 2, 2010
Holiday Party Treats
Now that holiday parties are in full swing opportunities abound to show off some Eating Local prowess. Whether hosting a party or bringing a dish to a potluck, anyone can proudly proclaim that he or she is celebrating the local bounty of the season. Here are some finger food ideas:
Goat Cheese Stuffed Mushrooms
Mountainview Mushrooms from Filmore, UT and herbed goat cheese by Shepherd's out of Erda, UT do most of the work for you.
Pop out the mushroom stems and dice them.
Mix these into the goat cheese along with a little hot water. Add only enough water so that mixing isn't too difficult.
Spread the cheese mixture inside the mushrooms, and mound it a little.
Place the mushrooms on a broiler pan and broil on high for about 10 minutes.
If you're hosting the party, serve these straight out of the oven, if not, they are still tasty cold.
Cheese and Crackers
These homemade crackers are just a little salty-sweet, and they go great with Beehive Cheese's Seahive Cheddar. The cheese choices really are endless, visit the Cheese page to see what I mean.
110 Mile Wheat Thin Crackers
1 1/2 cups All-purpose flour
1/2 cup whole wheat flour
1/4 cup honey
1/4 tsp. salt
2 Tbsp. butter
2/3 cup milk
salt for the tops (optional)
-Preheat oven to 325
-In large bowl combine flours and salt
-Cut butter into the flour mixture until it resembles course meal.
-Seperately combine milk and honey.
-Slowly blend in milk and honey using only enough liquid to form a dough mixture that will hold together in a cohesive ball.
-Divide dough into two equal parts for rolling.
-Roll out on a floured surface or pastry cloth, until dough is 1/16- 1/8 inch thick.
-If desired sprinkle with salt and gently roll into dough.
-With sharp knife cut crackers into 2" x 2" squares.
-Transfer onto ungreased baking sheet.
-Prick each cracker 2-3 times.
-Bake 20- 25 minutes or until lightly browned.
Meat and Cheese Platter
I'm inspired by Morgan Valley Lamb's Salami (which I still need to try) and Canyon Meadows Ranch's Beef Jerky.
Put together a festive tray of any or all of the following:
Lamb Salami
Beef Jerky (variety of flavors)
Beehive Cheese's Seahive Cheddar incorporating RealSalt and local honey
Rockhill Creamery's Boo Boo Baby Swiss
Gold Creek Farms Mozzarella
Drake Family Farms Goat Milk Feta
Of course, all of the cheese makers listed above carry a variety of cheeses beyond what is listed, and they are all amazing!
Fruit and Nut Tray
Get out that cool serving dish with all of the separated sections and fill it with these treasures:
Dried Cherries from Woodyatt Cherry Farms
Red Rock Pistachios (spotted at Harmons 7800 S 700 E)
Walnuts or Pecans from your tree or from a friend (mine are from friends)
Dried Apricots (again, mine are from a friend's tree)
Pine Nuts (spotted at Harmons Brickyard)
Rainbow Carrots
Well, this is easy.
It's just carrot sticks, but they look great because they are rainbow carrots coming in purple, white, dark yellow, and light yellow. Dress it up with a sour cream and herb dip.
Goat Cheese Stuffed Mushrooms
Mountainview Mushrooms from Filmore, UT and herbed goat cheese by Shepherd's out of Erda, UT do most of the work for you.
Pop out the mushroom stems and dice them.
Mix these into the goat cheese along with a little hot water. Add only enough water so that mixing isn't too difficult.
Spread the cheese mixture inside the mushrooms, and mound it a little.
Place the mushrooms on a broiler pan and broil on high for about 10 minutes.
If you're hosting the party, serve these straight out of the oven, if not, they are still tasty cold.
Cheese and Crackers
These homemade crackers are just a little salty-sweet, and they go great with Beehive Cheese's Seahive Cheddar. The cheese choices really are endless, visit the Cheese page to see what I mean.
110 Mile Wheat Thin Crackers
1 1/2 cups All-purpose flour
1/2 cup whole wheat flour
1/4 cup honey
1/4 tsp. salt
2 Tbsp. butter
2/3 cup milk
salt for the tops (optional)
-Preheat oven to 325
-In large bowl combine flours and salt
-Cut butter into the flour mixture until it resembles course meal.
-Seperately combine milk and honey.
-Slowly blend in milk and honey using only enough liquid to form a dough mixture that will hold together in a cohesive ball.
-Divide dough into two equal parts for rolling.
-Roll out on a floured surface or pastry cloth, until dough is 1/16- 1/8 inch thick.
-If desired sprinkle with salt and gently roll into dough.
-With sharp knife cut crackers into 2" x 2" squares.
-Transfer onto ungreased baking sheet.
-Prick each cracker 2-3 times.
-Bake 20- 25 minutes or until lightly browned.
Meat and Cheese Platter
I'm inspired by Morgan Valley Lamb's Salami (which I still need to try) and Canyon Meadows Ranch's Beef Jerky.
Put together a festive tray of any or all of the following:
Lamb Salami
Beef Jerky (variety of flavors)
Beehive Cheese's Seahive Cheddar incorporating RealSalt and local honey
Rockhill Creamery's Boo Boo Baby Swiss
Gold Creek Farms Mozzarella
Drake Family Farms Goat Milk Feta
Of course, all of the cheese makers listed above carry a variety of cheeses beyond what is listed, and they are all amazing!
Fruit and Nut Tray
Get out that cool serving dish with all of the separated sections and fill it with these treasures:
Dried Cherries from Woodyatt Cherry Farms
Red Rock Pistachios (spotted at Harmons 7800 S 700 E)
Walnuts or Pecans from your tree or from a friend (mine are from friends)
Dried Apricots (again, mine are from a friend's tree)
Pine Nuts (spotted at Harmons Brickyard)
Rainbow Carrots
Well, this is easy.
It's just carrot sticks, but they look great because they are rainbow carrots coming in purple, white, dark yellow, and light yellow. Dress it up with a sour cream and herb dip.
Monday, November 22, 2010
Thanksgiving Dinner Plans
The week has come! This Thursday marks the culmination of all that planting and harvesting, scouring farmers markets, and attempting to put food up for the winter. I feel like I'm about to take a final exam as a local eater. Even though I have learned so much more over the past year than I knew previously, I'm concerned that I will still earn the same grade--no improvement. While I surpassed some of last year's efforts, I am sadly lagging behind in others. I mentioned a couple of posts ago that the Three Sisters Stew makes an awesome starter to a Thanksgiving dinner--but not to mine. I'm sorely lacking a number of ingredients. I saved no corn. I am loathe to use one of my only two cans of tomatoes, and I have used all of my Anasazi beans from the Four Corners area. I'm telling myself the lack of soup will make my life simpler...
Other grand hopes have been dashed as I have no green vegetables put up at all--no cans, none frozen, none even dried. That means I will serve no green beans--another Thanksgiving staple as far as my family and I are concerned. My family's traditional green bean dish was the Green Bean Casserole consisting of a variety of store-bought canned goods stirred together, so I wouldn't be making that anyway. Although, the infamous casserole could be made locally with a little finagling. Alas, I have no green beans, so it doesn't matter. I do have kale. I picked up a whole bag from Chad's Produce last Friday. It will make its debut this year as my Thanksgiving green vegetable.
The rest of the menu seems to be holding together relatively well.
Thanksgiving Menu
Appetizers
Apple Cider
Rainbow Carrot Sticks
Herbed Goat Cheese
Whole Wheat Crackers
Sliced Beehive Cheddar Cheese
Main Event
Roast Turkey
Old Fashioned Bread Stuffing
Baked Acorn Squash Rings
Sauteed Kale
Cranberry and Pear Relish
Dinner Rolls
White or Zinfandel Wine
And all the details:
Apple Cider
Farnsworth's, purchased from Harmon's
Rainbow Carrots
purchased from Chad's Produce at his Oasis Cafe market
Herbed Goat Cheese
Shepherd's, purchased from Harmon's
Whole Wheat Crackers
either purchased and brought by a guest or homemade. Find the recipe here.
Sliced Beehive Cheddar Cheese
from Harmon's
Turkey
from Wight Turkey Farm--ordered and purchased from Liberty Heights Fresh. The turkey will be rubbed down with olive oil or melted butter and salt, and roasted on a bed of sage with some carrots, onions, and garlic tucked inside.
Stuffing
After searching the web for a stuffing recipe that could be made locally, I gave up. The crux was the celery. Almost every recipe includes it, but I don't have any. I've decided that celery is necessary. That many recipes can't be wrong. Plus, I grew up with this specific recipe, and I LOVE it! It just wouldn't be Thanksgiving without it. Of course, I will still keep my eyes open for some locally grown celery.
Here's the recipe for Old-Fashioned Bread Stuffing with my own adjustments to make it more local:
1 cup chopped celery
1/2 cup chopped onion
1/3 cup butter (I'll be using oil--no dairy for one of my guests!)
1 tsp ground sage (I'll use fresh, but I don't know the amount until I'm doing it.)
1/8 tsp salt
8 cups dry bread cubes (I'm making bread all week for this.)
1 cup chopped pecans
1/2 to 3/4 cup chicken broth
In a large skillet cook celery and onion in oil or butter until tender but not brown. Remove from heat. Stir in sage and salt.
Place dry bread cubes in a large mixing bowl; add onion mixture and pecans. Drizzle enough broth to moisten, tossing lightly.
Place stuffing in casserole. Refrigerate until ready for baking. If cooking a turkey, place alongside in oven during last 30 to 45 minutes of cooking, or until heated through.
Adapted from Better Homes and Gardens New Cookbook, 11 ed.
Baked Acorn Squash Rings
I chose this because it looks fancy but easy to make, and I have an Acorn Squash in my pantry. Most of the online recipes include using sugar or syrup, but I believe that the local squashes I find are sweet and delicious enough to stand almost all on their own.
Slice the Acorn Squash into 1/2" to 3/4" rings and remove the seeds for later baking and eating. Place the rings on a greased baking sheet and brush with melted butter or oil. For added fun, stir salt and/or herbs into the butter or oil. I will likely gather some fresh oregano and sage and some dried savory for the job. Bake in a 350 degree oven for 30 minutes.
To give you an idea of how fabulous this can look, here's a photo of acorn squash rings.
Sauteed Kale
Over medium heat, toss kale and minced garlic in oil or melted butter until it starts to look limp. Add salt and dried pepper (or other seasonings) and toss.
Cranberry and Pear Relish
Yes, you are correct--there are no local cranberries that I know of. The first Thanksgiving did, after all, take place in New England. Our offerings here are slightly different. I was almost considering not making this dish, but I caved. That's all. No excuses except that this one will feature some local pears. I liked this particular recipe because it uses honey as the sweetener and did not go overboard with a ton of non-local ingredients. Recipe for Cranberry Pear Relish.
I am actually making this tonight (now it is Tuesday). It turns out that a blender just doesn't cut it, so unless you have a fancy food processor, this recipe needs some help. I opted to cook the cranberries and honey together on the stovetop for about 8 minutes and then added the pears and lemon to cook for another 10 minutes. I did not use the sugar--it tastes fabulous without it.
Dinner Rolls
I will use the recipe from my Better Homes and Gardens New Cookbook, 11 ed., but it really is just a basic recipe that can be found almost anywhere. Here's a link to a standard recipe on-line. Note that the on-line recipe calls for sugar. Honey could be used as a substitute if you use half the amount and reduce the liquid in the recipe to keep the liquid amount even. I simply ignore the sugar entirely to keep things easy. If folks want added sweetness, I can always put some honey on the table.
White or Zinfandel Wine
purchased from the State Liquor Store--probably a Castle Creek Wine
However you celebrate a year of local bounty, enjoy every bite!
Other grand hopes have been dashed as I have no green vegetables put up at all--no cans, none frozen, none even dried. That means I will serve no green beans--another Thanksgiving staple as far as my family and I are concerned. My family's traditional green bean dish was the Green Bean Casserole consisting of a variety of store-bought canned goods stirred together, so I wouldn't be making that anyway. Although, the infamous casserole could be made locally with a little finagling. Alas, I have no green beans, so it doesn't matter. I do have kale. I picked up a whole bag from Chad's Produce last Friday. It will make its debut this year as my Thanksgiving green vegetable.
The rest of the menu seems to be holding together relatively well.
Thanksgiving Menu
Appetizers
Apple Cider
Rainbow Carrot Sticks
Herbed Goat Cheese
Whole Wheat Crackers
Sliced Beehive Cheddar Cheese
Main Event
Roast Turkey
Old Fashioned Bread Stuffing
Baked Acorn Squash Rings
Sauteed Kale
Cranberry and Pear Relish
Dinner Rolls
White or Zinfandel Wine
And all the details:
Apple Cider
Farnsworth's, purchased from Harmon's
Rainbow Carrots
purchased from Chad's Produce at his Oasis Cafe market
Herbed Goat Cheese
Shepherd's, purchased from Harmon's
Whole Wheat Crackers
either purchased and brought by a guest or homemade. Find the recipe here.
Sliced Beehive Cheddar Cheese
from Harmon's
Turkey
from Wight Turkey Farm--ordered and purchased from Liberty Heights Fresh. The turkey will be rubbed down with olive oil or melted butter and salt, and roasted on a bed of sage with some carrots, onions, and garlic tucked inside.
Stuffing
After searching the web for a stuffing recipe that could be made locally, I gave up. The crux was the celery. Almost every recipe includes it, but I don't have any. I've decided that celery is necessary. That many recipes can't be wrong. Plus, I grew up with this specific recipe, and I LOVE it! It just wouldn't be Thanksgiving without it. Of course, I will still keep my eyes open for some locally grown celery.
Here's the recipe for Old-Fashioned Bread Stuffing with my own adjustments to make it more local:
1 cup chopped celery
1/2 cup chopped onion
1/3 cup butter (I'll be using oil--no dairy for one of my guests!)
1 tsp ground sage (I'll use fresh, but I don't know the amount until I'm doing it.)
1/8 tsp salt
8 cups dry bread cubes (I'm making bread all week for this.)
1 cup chopped pecans
1/2 to 3/4 cup chicken broth
In a large skillet cook celery and onion in oil or butter until tender but not brown. Remove from heat. Stir in sage and salt.
Place dry bread cubes in a large mixing bowl; add onion mixture and pecans. Drizzle enough broth to moisten, tossing lightly.
Place stuffing in casserole. Refrigerate until ready for baking. If cooking a turkey, place alongside in oven during last 30 to 45 minutes of cooking, or until heated through.
Adapted from Better Homes and Gardens New Cookbook, 11 ed.
Baked Acorn Squash Rings
I chose this because it looks fancy but easy to make, and I have an Acorn Squash in my pantry. Most of the online recipes include using sugar or syrup, but I believe that the local squashes I find are sweet and delicious enough to stand almost all on their own.
Slice the Acorn Squash into 1/2" to 3/4" rings and remove the seeds for later baking and eating. Place the rings on a greased baking sheet and brush with melted butter or oil. For added fun, stir salt and/or herbs into the butter or oil. I will likely gather some fresh oregano and sage and some dried savory for the job. Bake in a 350 degree oven for 30 minutes.
To give you an idea of how fabulous this can look, here's a photo of acorn squash rings.
Sauteed Kale
Over medium heat, toss kale and minced garlic in oil or melted butter until it starts to look limp. Add salt and dried pepper (or other seasonings) and toss.
Cranberry and Pear Relish
Yes, you are correct--there are no local cranberries that I know of. The first Thanksgiving did, after all, take place in New England. Our offerings here are slightly different. I was almost considering not making this dish, but I caved. That's all. No excuses except that this one will feature some local pears. I liked this particular recipe because it uses honey as the sweetener and did not go overboard with a ton of non-local ingredients. Recipe for Cranberry Pear Relish.
I am actually making this tonight (now it is Tuesday). It turns out that a blender just doesn't cut it, so unless you have a fancy food processor, this recipe needs some help. I opted to cook the cranberries and honey together on the stovetop for about 8 minutes and then added the pears and lemon to cook for another 10 minutes. I did not use the sugar--it tastes fabulous without it.
Dinner Rolls
I will use the recipe from my Better Homes and Gardens New Cookbook, 11 ed., but it really is just a basic recipe that can be found almost anywhere. Here's a link to a standard recipe on-line. Note that the on-line recipe calls for sugar. Honey could be used as a substitute if you use half the amount and reduce the liquid in the recipe to keep the liquid amount even. I simply ignore the sugar entirely to keep things easy. If folks want added sweetness, I can always put some honey on the table.
White or Zinfandel Wine
purchased from the State Liquor Store--probably a Castle Creek Wine
However you celebrate a year of local bounty, enjoy every bite!
Friday, November 19, 2010
Chad's Produce on Friday this Week
An addendum to the post below on winter markets:
Chad's Produce will be at the Oasis Cafe, 151 South 500 East in SLC, today (that is Friday) from 11:00 a.m. until dark. Saturday's weather looks dicey, so today is the day to shop from Chad if you want some of his produce for Thanksgiving.
He will resume on Saturdays in December.
Chad's Produce will be at the Oasis Cafe, 151 South 500 East in SLC, today (that is Friday) from 11:00 a.m. until dark. Saturday's weather looks dicey, so today is the day to shop from Chad if you want some of his produce for Thanksgiving.
He will resume on Saturdays in December.
Thursday, November 18, 2010
In Search of Winter Markets
This is the time of year when all of my positive thinking swings around to laugh in my face. Yes, yet another summer and fall have passed during which I planned and planted. The planning included amazing harvests and amazing days full of canning. I am not amazing. I am normal. Some people are amazing. I know them. They have successful gardens and more tomatoes than they know what to do with (I'm not talking about the green ones), and they preserve their bounty without comment or drama.
I did some canning, and I did so with drama because I still think that canning is a lot of work. I enjoy it, but it takes time, effort and know-how. It also takes produce. I had an abundance of peaches from a volunteer tree in my yard (read--no effort to grow) and did can those, but my painstakingly planted and cared for garden vegetables yielded just enough for summer food with little excess.
Now it's time for the back-up plan. I really must visit winter markets. I started with the Market on State last Tuesday afternoon. This relatively small group is located at 1050 South State St. in SLC.
Morgan Valley Lamb was there with lamb bacon!
I could stop with that, but there was more. They also had lamb salami--a treat I'll purchase next time around. He had tons of other cuts that are very hard to find in the stores and took the time to advise on a good cut for a crock pot. With that I purchased my bacon and a front shank. Canyon Meadows Ranch neighbors the Morgan Valley Lamb. That helped me with planning my purchases as I could look at the availability of cuts from both ranchers at the same time. Canyon Meadows also had a gazillion different cuts, so I was able to purchase some lean ground beef, beef jerky, and a rump roast. Fowers Fruit Ranch had a great spread of many different kinds of apples and pears, onions, winter squashes, and potatoes. They also had raspberry preserves and peach cobbler. I picked up some of the preserves which will be delicious on homemade toast with Winder butter. I also picked up some more pears to mash up for my baby. They are a big hit at the high chair!
I'm still in search of some greens since the kale in my winter garden is a bit dispirited. I'm hoping that Chad's Produce which appears at the Oasis Cafe parking lot most Saturdays from 10-3 will have some. I have high hopes as the photos they sent last week included kale along with carrots, beets, and potatoes. Another possibility is the Locavore Market at Caputo's downtown which also runs from 10-3. No one I've talked to there knows who's coming, and the list is not yet formalized, but they may post some news on their Facebook page.
I sincerely hope that our local farmers and ranchers will continue to sell in these market settings during the winter. They can only do so if the demand is there, so happy winter market shopping to you!
I did some canning, and I did so with drama because I still think that canning is a lot of work. I enjoy it, but it takes time, effort and know-how. It also takes produce. I had an abundance of peaches from a volunteer tree in my yard (read--no effort to grow) and did can those, but my painstakingly planted and cared for garden vegetables yielded just enough for summer food with little excess.
Now it's time for the back-up plan. I really must visit winter markets. I started with the Market on State last Tuesday afternoon. This relatively small group is located at 1050 South State St. in SLC.
Morgan Valley Lamb was there with lamb bacon!
I could stop with that, but there was more. They also had lamb salami--a treat I'll purchase next time around. He had tons of other cuts that are very hard to find in the stores and took the time to advise on a good cut for a crock pot. With that I purchased my bacon and a front shank. Canyon Meadows Ranch neighbors the Morgan Valley Lamb. That helped me with planning my purchases as I could look at the availability of cuts from both ranchers at the same time. Canyon Meadows also had a gazillion different cuts, so I was able to purchase some lean ground beef, beef jerky, and a rump roast. Fowers Fruit Ranch had a great spread of many different kinds of apples and pears, onions, winter squashes, and potatoes. They also had raspberry preserves and peach cobbler. I picked up some of the preserves which will be delicious on homemade toast with Winder butter. I also picked up some more pears to mash up for my baby. They are a big hit at the high chair!
I'm still in search of some greens since the kale in my winter garden is a bit dispirited. I'm hoping that Chad's Produce which appears at the Oasis Cafe parking lot most Saturdays from 10-3 will have some. I have high hopes as the photos they sent last week included kale along with carrots, beets, and potatoes. Another possibility is the Locavore Market at Caputo's downtown which also runs from 10-3. No one I've talked to there knows who's coming, and the list is not yet formalized, but they may post some news on their Facebook page.
I sincerely hope that our local farmers and ranchers will continue to sell in these market settings during the winter. They can only do so if the demand is there, so happy winter market shopping to you!
Sunday, November 14, 2010
Eating Pumpkins
Whenever I look at the pumpkins stored in my pantry, I laugh. I get the chuckles because Barbara Kingsolver in her book Animal, Vegetable, Miracle states so eloquently our relationship with our food, specifically pumpkins, when she says,
"Every single recipe started with the same ingredient, '1 can (15 oz) pumpkin.' I could see the shopping lists now:
1 can pumpkin (for curry soup)
1 of those big orangey things (for doorstep)."
She laments that we are perfectly capable of hollowing out and carving faces into this huge vegetable, but that we can't seem to just cut the thing up and eat it.
Admittedly, I only discovered the wonders of pumpkins (and other winter squashes) once I moved here 5 years ago and started using a CSA. I had grown up in a household where fabulous meals were cooked from scratch, but we still only used canned pumpkin (and pretty much just for pumpkin pie). This left me clueless. Once I started receiving pumpkins along with a variety of other mystery giants in my CSA box, I found myself doing a lot of internet research, and I discovered an amazing world of atrociously vitamin-rich and versatile tastiness. I also learned that I find it easier to cut open a winter squash using a sturdy paring knife rather than a big French chef and that all winter squashes have edible seeds. If those seeds make it off of the baking sheet because they have survived snacking, they go great into any dish where you might use nuts or sunflower seeds.
Here are links to a couple of my favorite pumpkin recipes:
Three Sisters Stew
This vegetarian stew can be a completely local dish if you don't use the cumin and black pepper. Either way it's delicious. I made this last year as an appetizer soup for Thanksgiving dinner.
Spicy Enchiladas with Pumpkin Sauce
You can do so much with this dish. It can be made ahead of time to fit your schedule. It is delicious with chicken, pork, beans, or turkey. I've used leftover holiday turkey as the filler many times now. This can also be 100% local if you make your own tortillas.
Pork with Mashed Pumpkin
This dish is fabulous, but it is also more time-consuming that the others listed above. Since it takes so much time, I typically double it so I can freeze some and have it ready-made after a great day of skiing or snowshoeing. Again, this is an almost completely local dish unless you count the cumin, coriander, and vinegar.
"Every single recipe started with the same ingredient, '1 can (15 oz) pumpkin.' I could see the shopping lists now:
1 can pumpkin (for curry soup)
1 of those big orangey things (for doorstep)."
She laments that we are perfectly capable of hollowing out and carving faces into this huge vegetable, but that we can't seem to just cut the thing up and eat it.
Admittedly, I only discovered the wonders of pumpkins (and other winter squashes) once I moved here 5 years ago and started using a CSA. I had grown up in a household where fabulous meals were cooked from scratch, but we still only used canned pumpkin (and pretty much just for pumpkin pie). This left me clueless. Once I started receiving pumpkins along with a variety of other mystery giants in my CSA box, I found myself doing a lot of internet research, and I discovered an amazing world of atrociously vitamin-rich and versatile tastiness. I also learned that I find it easier to cut open a winter squash using a sturdy paring knife rather than a big French chef and that all winter squashes have edible seeds. If those seeds make it off of the baking sheet because they have survived snacking, they go great into any dish where you might use nuts or sunflower seeds.
Here are links to a couple of my favorite pumpkin recipes:
Three Sisters Stew
This vegetarian stew can be a completely local dish if you don't use the cumin and black pepper. Either way it's delicious. I made this last year as an appetizer soup for Thanksgiving dinner.
Spicy Enchiladas with Pumpkin Sauce
You can do so much with this dish. It can be made ahead of time to fit your schedule. It is delicious with chicken, pork, beans, or turkey. I've used leftover holiday turkey as the filler many times now. This can also be 100% local if you make your own tortillas.
Pork with Mashed Pumpkin
This dish is fabulous, but it is also more time-consuming that the others listed above. Since it takes so much time, I typically double it so I can freeze some and have it ready-made after a great day of skiing or snowshoeing. Again, this is an almost completely local dish unless you count the cumin, coriander, and vinegar.
Wednesday, November 10, 2010
Feeding the Baby
When I first gave birth to my little one, folks would often have a great time pointing out that my baby had the most local diet of all. Since I was breastfeeding, this was quite true and keeping my baby on a local diet didn't take too much thought or preparation. Now that he is almost 8 months old, he is eating more and more solid food (meaning not just milk).
Before I gave birth, I vowed that I would provide my baby with the healthiest food I could provide--organically grown and as fresh as possible. I splurged on this special little baby food processor and started making plans. The grocery store aisles provide plenty of inspiration as I peruse the labels on food jars appropriate to his age and gather ideas. Unwittingly, these baby food companies have suggested all of the following local delicacies to me: winter squash, apples, pears, peaches, green beans, carrots, and potatoes. Seasonal produce provides more inspiration and far more variety in his diet as I can feed him kale, parsnips, beets, and turnips as well. As he continues to grow I'll be able to add in chicken, turkey, pasta, yogurt, cheese, and cottage cheese--all local!
Does it take extra time? Of course! Most local eating does. However, it's really not too bad. While the little man plays with his sippy cup in his highchair, I cut up the produce of choice and set it to steam if necessary.
Once it's finished steaming, I dump the contents and the steam water out into the blender and mush it up. After that some food goes into a container to be eaten that day (or immediately) or I put it into ice cube trays.
Later the cubes are tossed into Ziplocs and labeled. Defrosting is easy in either the steamer or the microwave.
Perhaps the most time-consuming part of this whole process has been the research. The more common baby care books and websites stick to the usual baby food staples--prunes, carrots, peas... A high-strung mama like myself could go crazy wondering if she is going to poison her child with kale since it just doesn't appear in the Gerber or Earth's Best selections. Fortunately, I have found some great sources. The Wholesome Baby Food website has offered tons of suggestions and, more importantly, helped me with serving sizes and answered my burning questions about feeding my child dairy. Homemade Baby Food Recipes also offers great suggestions and includes foods such as bell peppers and eggplant--some more great produce that just seems to be missing from those little jars in the grocery.
I'm pretty excited about introducing my little guy to our amazing world of food, and I'm glad that he won't have to miss out on parsnips!
Before I gave birth, I vowed that I would provide my baby with the healthiest food I could provide--organically grown and as fresh as possible. I splurged on this special little baby food processor and started making plans. The grocery store aisles provide plenty of inspiration as I peruse the labels on food jars appropriate to his age and gather ideas. Unwittingly, these baby food companies have suggested all of the following local delicacies to me: winter squash, apples, pears, peaches, green beans, carrots, and potatoes. Seasonal produce provides more inspiration and far more variety in his diet as I can feed him kale, parsnips, beets, and turnips as well. As he continues to grow I'll be able to add in chicken, turkey, pasta, yogurt, cheese, and cottage cheese--all local!
Does it take extra time? Of course! Most local eating does. However, it's really not too bad. While the little man plays with his sippy cup in his highchair, I cut up the produce of choice and set it to steam if necessary.
Once it's finished steaming, I dump the contents and the steam water out into the blender and mush it up. After that some food goes into a container to be eaten that day (or immediately) or I put it into ice cube trays.
Later the cubes are tossed into Ziplocs and labeled. Defrosting is easy in either the steamer or the microwave.
Perhaps the most time-consuming part of this whole process has been the research. The more common baby care books and websites stick to the usual baby food staples--prunes, carrots, peas... A high-strung mama like myself could go crazy wondering if she is going to poison her child with kale since it just doesn't appear in the Gerber or Earth's Best selections. Fortunately, I have found some great sources. The Wholesome Baby Food website has offered tons of suggestions and, more importantly, helped me with serving sizes and answered my burning questions about feeding my child dairy. Homemade Baby Food Recipes also offers great suggestions and includes foods such as bell peppers and eggplant--some more great produce that just seems to be missing from those little jars in the grocery.
I'm pretty excited about introducing my little guy to our amazing world of food, and I'm glad that he won't have to miss out on parsnips!
Friday, November 5, 2010
The Last of the Fresh Peaches
The time arrived. Those last beautiful peaches that we picked at the start of October waited and waited in our refrigerator drawer. I had canned and dried all that I was going to, and we munched through the picked peaches one by one. Sometimes they ended up in oatmeal, sometimes they served as a refreshing snack, and on a couple of occasions they become the stars in Oatmeal Peach Betty. Now, it was time for that most special dish that marks the end of peach season--Homemade Peach Pie. I use a recipe that only strays from local goods for two ingredients. Otherwise, it stays on target, and I find it absolutely delicious.
I double the Butter Flaky Pie Crust recipe found on this blog and use the Peach Filling Recipe detailed below.
Honey Peach Pie Filling
6 cups sliced, unpeeled peaches
1/2 cup honey
1/2 tsp cinnamon
1 tbsp lemon juice
2 tbsp flour
Preheat oven to 425 degrees.
Mix all ingredients together in a medium-sized bowl.
1. Add flour if mixture seems watery.
2. Pour into unbaked pie shell.
3. Roll out second half of pie dough.
4. Place on top and twist pie edges together.
5. Slice a breathing hole in top of pie.
6. Bake 10 minutes.
7. Lower oven temperature to 350 degrees and continue to bake 30 minutes more, until golden.
8. Allow to cool at least 1 hour before serving. (I didn't. Nothing bad happened.)
Now, you'll notice that my crust is pretty bulky. Sometimes I use the extra dough to make some cookies and keep my pie edge nice and slim.
The cookies are so beautifully simple that I'm asking myself right now why I didn't make any this time around. I think I was just a little too excited about the pie.
Pinwheel Pie Crust Cookies
Roll out the leftover pie dough.
Melt butter and spread over the dough using a pastry brush.
Add other flavorings as desired. Some great choices include honey, mashed berries, or very thinly slice apples, peaches, or pears.
Start at one side and roll the dough into a tight spiral.
Using a sharp knife, cut the dough into 1/4" pinwheels.
Lay these flat on a baking sheet and cook at 400 degrees.
I don't know for how long--I just watch them in anticipation and then eat them all up very quickly.
Enjoy!
I double the Butter Flaky Pie Crust recipe found on this blog and use the Peach Filling Recipe detailed below.
Honey Peach Pie Filling
6 cups sliced, unpeeled peaches
1/2 cup honey
1/2 tsp cinnamon
1 tbsp lemon juice
2 tbsp flour
Preheat oven to 425 degrees.
Mix all ingredients together in a medium-sized bowl.
1. Add flour if mixture seems watery.
2. Pour into unbaked pie shell.
3. Roll out second half of pie dough.
4. Place on top and twist pie edges together.
5. Slice a breathing hole in top of pie.
6. Bake 10 minutes.
7. Lower oven temperature to 350 degrees and continue to bake 30 minutes more, until golden.
8. Allow to cool at least 1 hour before serving. (I didn't. Nothing bad happened.)
Now, you'll notice that my crust is pretty bulky. Sometimes I use the extra dough to make some cookies and keep my pie edge nice and slim.
The cookies are so beautifully simple that I'm asking myself right now why I didn't make any this time around. I think I was just a little too excited about the pie.
Pinwheel Pie Crust Cookies
Roll out the leftover pie dough.
Melt butter and spread over the dough using a pastry brush.
Add other flavorings as desired. Some great choices include honey, mashed berries, or very thinly slice apples, peaches, or pears.
Start at one side and roll the dough into a tight spiral.
Using a sharp knife, cut the dough into 1/4" pinwheels.
Lay these flat on a baking sheet and cook at 400 degrees.
I don't know for how long--I just watch them in anticipation and then eat them all up very quickly.
Enjoy!
Tuesday, November 2, 2010
Pollo con Crema
Last night I needed to use up the last of a chicken that I'd roasted a few days back. I most certainly did not want to go shopping but was still determined to do this delicious chicken some justice. Then, I was gifted with a memory of this lovely little Mexican restaurant that we used to frequent in Cleveland, Ohio and my favorite dish there, Pollo con Crema, which is basically chicken, onions, and peppers in a creamy, cheesy sauce. Perfect! I have tons of onions in the bottom drawer of my fridge and peppers that I pulled before the last frost hit. For my cream sauce I used a variation on a White Sauce recipe to which I regularly turn--found in my worn copy of the Better Homes and Gardens New Cook Book, 11th ed. Here's how I whipped this up:
Ingredients (amounts approximate)
1 white onion, sliced
1 chocolate pepper (medium intensity), sliced
2 jalapenos, chopped finely
1 1/2 cups chicken
Saute the onion for a couple of minutes, then throw in the peppers. Add the chicken right before starting the sauce in a separate pan.
While the vegetables are softening, make up the sauce.
Ingredients
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 1/2 cup milk
3/4 cup grated cheese
(Be sure to have these ingredients ready to go ahead of time--cooking show style. Things move quickly while making this sauce, and you don't want it to burn.)
In a small saucepan melt butter. Stir in flour and salt. Stir in milk all at once. Cook and stir until sauce begins to thicken. Add cheese and continue to stir until bubbly. Cook and stir one minute more.
Pour this sauce over the chicken and vegetables.
Cook on medium-low heat, stirring occasionally.
Here it is, bubbling on the stove and almost ready for eating!
Ingredients (amounts approximate)
1 white onion, sliced
1 chocolate pepper (medium intensity), sliced
2 jalapenos, chopped finely
1 1/2 cups chicken
Saute the onion for a couple of minutes, then throw in the peppers. Add the chicken right before starting the sauce in a separate pan.
While the vegetables are softening, make up the sauce.
Ingredients
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 1/2 cup milk
3/4 cup grated cheese
(Be sure to have these ingredients ready to go ahead of time--cooking show style. Things move quickly while making this sauce, and you don't want it to burn.)
In a small saucepan melt butter. Stir in flour and salt. Stir in milk all at once. Cook and stir until sauce begins to thicken. Add cheese and continue to stir until bubbly. Cook and stir one minute more.
Pour this sauce over the chicken and vegetables.
Cook on medium-low heat, stirring occasionally.
Here it is, bubbling on the stove and almost ready for eating!
Friday, October 29, 2010
Simpler Than It Seems
This will be a ridiculously short post because the dinner I made tonight was ridiculously simple.
Leftover Chicken - reheated
Green Beans - steamed
Potatoes and Onions - fried in a little butter
It was even simple on the ingredients as everything was so naturally tasty and flavorful, that the butter and some salt were all the accoutrements used.
Even the original cooking of the chicken was quite simple. Once I cleaned and trussed it, I just rubbed it down with salt and melted butter and popped it in the oven for a couple of hours. Voila! Amazingly delicious and simple chicken that will last me a couple of days.
True, some ready-made freezer meal that comes in a bunch of packaging would have been even easier to make, but I relish the taste of good food that can stand on its own.
Leftover Chicken - reheated
Green Beans - steamed
Potatoes and Onions - fried in a little butter
It was even simple on the ingredients as everything was so naturally tasty and flavorful, that the butter and some salt were all the accoutrements used.
Even the original cooking of the chicken was quite simple. Once I cleaned and trussed it, I just rubbed it down with salt and melted butter and popped it in the oven for a couple of hours. Voila! Amazingly delicious and simple chicken that will last me a couple of days.
True, some ready-made freezer meal that comes in a bunch of packaging would have been even easier to make, but I relish the taste of good food that can stand on its own.
Thursday, October 28, 2010
Worms for Brains and Meat Hands - Halloween Delights
Halloween is always a huge deal at our house--complete with scary, Halloween-themed dishes to pepper our potluck dinner. Many of our guests go all out creating tasty appetizers, desserts, and main dishes that either gross or freak everyone out. Not to be outdone, we delve into our own creativity, and if nothing happens there, we search cookbooks and the internet for great ideas that do not consume too much time in the kitchen since Halloween parties also require housecleaning, decorating, and costume prep.
I'm delighted to report that not only are there some easy recipes out there, but they can also be made completely locally!
A couple years ago, a co-worker of mine (also an avid chef) shared with me the recipe for Worms for Brains from Taste of Home. This is simply an exercise in gutting bell peppers pumpkin-style and carving faces as if they were to be jack o'lanterns and then stuffing the little heads with spaghetti. The ground meat is optional and the pasta can be made at home either with or without eggs, so there's an option for everyone.
When we made this a couple of years ago, we made it even simpler by halving the peppers and laying them face-up on the serving plates which made the servings more conducive to a potluck-style party.
Another local Halloween treat option presented itself at notmartha. It's a Meat Hand. This concoction created out of meatloaf and melted cheese is a great main dish recipe that could feature ground lamb, pork, or beef and any local cheese that melts well. Find an onion for the fingernails and bones and puree some tomatoes to use in place of the ketchup in the recipe, and you're almost all set. Notmartha used a pretty nifty hand mold, but we are going to go low budget and try to shape the hand ourselves. Hope it freaks everyone out!
I'm delighted to report that not only are there some easy recipes out there, but they can also be made completely locally!
A couple years ago, a co-worker of mine (also an avid chef) shared with me the recipe for Worms for Brains from Taste of Home. This is simply an exercise in gutting bell peppers pumpkin-style and carving faces as if they were to be jack o'lanterns and then stuffing the little heads with spaghetti. The ground meat is optional and the pasta can be made at home either with or without eggs, so there's an option for everyone.
When we made this a couple of years ago, we made it even simpler by halving the peppers and laying them face-up on the serving plates which made the servings more conducive to a potluck-style party.
Another local Halloween treat option presented itself at notmartha. It's a Meat Hand. This concoction created out of meatloaf and melted cheese is a great main dish recipe that could feature ground lamb, pork, or beef and any local cheese that melts well. Find an onion for the fingernails and bones and puree some tomatoes to use in place of the ketchup in the recipe, and you're almost all set. Notmartha used a pretty nifty hand mold, but we are going to go low budget and try to shape the hand ourselves. Hope it freaks everyone out!
Monday, October 25, 2010
Using Up the Cucumbers
On Sunday I did some major garden clearing in anticipation of a potential frost. One of my strongest crops this year was the cucumbers. I grew both a regular-looking green one and a round yellow one. Yup, admittedly I am still working on getting to know my vegetable varieties better.
In years past I have pickled like crazy--making both dill pickles and bread & butters. I enjoy these, but my household just does not crave these enough to make all of the pickling work worth it. That means that we chow down immediately on the cucumbers while they are fresh. One of my favorite ways to enjoy cucumbers is in a creamy salad. It can be made locally all except for the vinegar, and I really do love the vinegar in it. I've been making this one for a long time--long before eating locally was ever on my radar.
Creamy Cucumber Salad
1/2 cup sour cream or plain yogurt
1 tbsp vinegar
1/4 tsp dried dill
1/4 tsp salt
3 cups sliced cucumber
1 small onion, thinly sliced
Stir together all of the ingredients, cover, and chill 2-24 hours. Stir often and just before serving. Makes 6 side-dish servings.
Adapted from Better Home and Gardens New Cookbook, 11th ed.
In years past I have pickled like crazy--making both dill pickles and bread & butters. I enjoy these, but my household just does not crave these enough to make all of the pickling work worth it. That means that we chow down immediately on the cucumbers while they are fresh. One of my favorite ways to enjoy cucumbers is in a creamy salad. It can be made locally all except for the vinegar, and I really do love the vinegar in it. I've been making this one for a long time--long before eating locally was ever on my radar.
Creamy Cucumber Salad
1/2 cup sour cream or plain yogurt
1 tbsp vinegar
1/4 tsp dried dill
1/4 tsp salt
3 cups sliced cucumber
1 small onion, thinly sliced
Stir together all of the ingredients, cover, and chill 2-24 hours. Stir often and just before serving. Makes 6 side-dish servings.
Adapted from Better Home and Gardens New Cookbook, 11th ed.
Saturday, October 23, 2010
Some Seasonal Chicken
McDowell Family Farms is processing their last batch of chickens for the season this coming Tuesday. These are delicious, fresh, free-range birds. I'll be picking up my bird that day, but I'm already dreaming about my chicken dinner. Yummy, completely local options include chicken with sides of mashed potatoes and green beans or chicken in a creamy mushroom sauce. A recipe that I made last night featuring pork would also work beautifully with chicken. The original recipe comes from Good Housekeeping's Step-by-Step Main Dishes cookbook. Here it is with adjustments to make it completely local--featuring chicken:
Chicken with Sauteed Apples
6 tsp clarified butter
1 1/2 medium onion, thinly sliced
1 chicken
Salt
1 tsp thyme
3 medium apples, cut into thin wedges
1 tbsp honey
3/4 cup apple cider
1 1/2 tsp flour
Thoroughly rinse the outside and inside cavity of the chicken with cold, running water. Dry with paper towel, inside and out. Rub salt all over and truss the bird. Roast chicken in 375-degree oven.
2 1/2 - 3 lbs for 1 to 1 1/4 hours
3 1/2 - 4 lbs for 1 1/4 to 1 3/4 hours
4 - 6 lbs for 1 1/2 - 2 1/2 hours
(These are just brief cooking notes. I strongly suggest visiting a cookbook you trust for more detailed instructions on oven roasting your chicken.)
Carve roasted chicken and plate it. Keep warm.
In 12-inch skillet, heat 2 teaspoons clarified butter over medium heat. Add onion and cook until tender. Transfer to small bowl.
In same skillet, heat remaining clarified butter. Add apples. Sprinkle with honey and cook until browned. Transfer to warmed dinner plates already holding chicken.
Add any leftover chicken drippings to skillet. In small bowl, mix apple cider and flour. Stir this mixture and onion into skillet; heat to boiling over high heat, stirring. Boil 1 minute. Pour mixture over chicken and apple wedges.
Serve with pasta or mashed potatoes, if you like.
To order a McDowell chicken, e-mail dmcdowell32@yahoo.com.
Chicken with Sauteed Apples
6 tsp clarified butter
1 1/2 medium onion, thinly sliced
1 chicken
Salt
1 tsp thyme
3 medium apples, cut into thin wedges
1 tbsp honey
3/4 cup apple cider
1 1/2 tsp flour
Thoroughly rinse the outside and inside cavity of the chicken with cold, running water. Dry with paper towel, inside and out. Rub salt all over and truss the bird. Roast chicken in 375-degree oven.
2 1/2 - 3 lbs for 1 to 1 1/4 hours
3 1/2 - 4 lbs for 1 1/4 to 1 3/4 hours
4 - 6 lbs for 1 1/2 - 2 1/2 hours
(These are just brief cooking notes. I strongly suggest visiting a cookbook you trust for more detailed instructions on oven roasting your chicken.)
Carve roasted chicken and plate it. Keep warm.
In 12-inch skillet, heat 2 teaspoons clarified butter over medium heat. Add onion and cook until tender. Transfer to small bowl.
In same skillet, heat remaining clarified butter. Add apples. Sprinkle with honey and cook until browned. Transfer to warmed dinner plates already holding chicken.
Add any leftover chicken drippings to skillet. In small bowl, mix apple cider and flour. Stir this mixture and onion into skillet; heat to boiling over high heat, stirring. Boil 1 minute. Pour mixture over chicken and apple wedges.
Serve with pasta or mashed potatoes, if you like.
To order a McDowell chicken, e-mail dmcdowell32@yahoo.com.
Thursday, October 21, 2010
Crock Pot Time
I love when the weather cools down and warm, soupy meals feel just right. The crock pot comes out of hiding and life becomes a bit simpler. As a new mom I'm learning that the slow cooker is not only a great convenience but also a life saver!
Last night I chopped up and prepped as much as possible all of the ingredients for vegetarian chili. This morning I boiled and simmered the last of my Anasazi beans from the Four Corners region and threw them in the pot with all of my veggies. My house smells delicious, and dinner is almost ready!
Here are the ingredients for my Local Vegetarian Chili:
Anasazi Beans
Green Bell Pepper
Chili Pepper
Chocolate Pepper
Onion
Tomatoes - Black Plum Paste and Chianti Rose
Garlic
Salt
Oregano
Savory
The omnivore version could include ground beef, pork, or lamb--all locally available.
Consider topping this with fresh onions and cheese.
A side of local biscuits could round this out.
Last night I chopped up and prepped as much as possible all of the ingredients for vegetarian chili. This morning I boiled and simmered the last of my Anasazi beans from the Four Corners region and threw them in the pot with all of my veggies. My house smells delicious, and dinner is almost ready!
Here are the ingredients for my Local Vegetarian Chili:
Anasazi Beans
Green Bell Pepper
Chili Pepper
Chocolate Pepper
Onion
Tomatoes - Black Plum Paste and Chianti Rose
Garlic
Salt
Oregano
Savory
The omnivore version could include ground beef, pork, or lamb--all locally available.
Consider topping this with fresh onions and cheese.
A side of local biscuits could round this out.
Monday, October 18, 2010
A Gluten-Free Dinner
Right now we have a house guest which usually has us bursting with great ideas for local meals to share. We love to show off to our out-of-town family how delicious our local food offerings are. However, this time we have been faced with one of our biggest local eating challenges yet. Our guest has a large number of food allergies. One of these allergies necessitates eating gluten-free. After much fretting, I realized that our seasonal bounty was all the inspiration I needed. Last night we ate Spaghetti Squash with Basil Pesto. Here's how we made it:
Spaghetti Squash
Spaghetti Squash is super-easy to prepare and works with so many different meal ideas. Just treat it like pasta and have fun!
Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and choose either microwave or oven methods. (I prefer the oven--it tastes the best!)
Oven: place squash cut-side down in a large baking pan. Bake at 350 for 45-60 minutes.
Microwave: place squash cut-side down in a microwaveable baking dish. Add 1/4 cup water and cover with plastic wrap. Fold a corner of the plastic wrap back to allow steam to escape. Cook on high 7-10 minutes.
Let squash cool enough to handle. Using a fork, remove spaghetti-like strands of pulp. Discard shell.
Save the seeds and cook them up like pumpkin seeds!
Basil Pesto
Pesto is so easy and versatile. It can be made with other leafy greens such as arugula, and almost any kind of nut works. Our basil came from our garden. The parmesan comes from Gold Creek Farms. We bartered for the walnuts since we heard about someone with walnut trees. Melted butter can be used in place of oil, and we bought the garlic from the farmers market.
Follow the link above to find a recipe for making the pesto.
Note, if you don't have a food processor, just finely chop the ingredients.
Spaghetti squash is always good with extra cheese, so grate a little extra!
Spaghetti Squash
Spaghetti Squash is super-easy to prepare and works with so many different meal ideas. Just treat it like pasta and have fun!
Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and choose either microwave or oven methods. (I prefer the oven--it tastes the best!)
Oven: place squash cut-side down in a large baking pan. Bake at 350 for 45-60 minutes.
Microwave: place squash cut-side down in a microwaveable baking dish. Add 1/4 cup water and cover with plastic wrap. Fold a corner of the plastic wrap back to allow steam to escape. Cook on high 7-10 minutes.
Let squash cool enough to handle. Using a fork, remove spaghetti-like strands of pulp. Discard shell.
Save the seeds and cook them up like pumpkin seeds!
Basil Pesto
Pesto is so easy and versatile. It can be made with other leafy greens such as arugula, and almost any kind of nut works. Our basil came from our garden. The parmesan comes from Gold Creek Farms. We bartered for the walnuts since we heard about someone with walnut trees. Melted butter can be used in place of oil, and we bought the garlic from the farmers market.
Follow the link above to find a recipe for making the pesto.
Note, if you don't have a food processor, just finely chop the ingredients.
Spaghetti squash is always good with extra cheese, so grate a little extra!
Friday, October 15, 2010
Preparing to Live without the Farmers Markets
The weather changed, I looked at my calendar, and I realized that I really do have to face the fact the local offerings are about to become greatly reduced. Since my tomatoes are ripening at a maddening snail's pace, and my winter squashes are only the size of little apples, I decided that I must hit the downtown farmers market tomorrow to pick up items that I can either can or put into cold storage.
Here's my shopping list and what I plan to do with the bounty:
Apples:
freeze as pie filling
dry (mostly for oatmeal)
cold storage
Tomatoes
can
can as sauce
Potatoes
cold storage
puree and freeze for baby food
Carrots
puree and freeze for baby food
Winter Squash
Do I trust my garden to come through or not?
If I do buy this, I'll can using a pressure canner, freeze, and store.
Bell Peppers
Eat them!
Freeze
Dry
Green Beans
Freeze
Dry
Pressure Can
I have never really tried cold storage before, but I figured that I have successfully managed to keep my winter squash for 5 months in my pantry, so finding a little more controlled space for my apples should be doable. Here is a write-up by Wasatch Community Gardens that includes all types of food storage techniques. Scroll almost all the way down to find Cold Storage.
Here's my shopping list and what I plan to do with the bounty:
Apples:
freeze as pie filling
dry (mostly for oatmeal)
cold storage
Tomatoes
can
can as sauce
Potatoes
cold storage
puree and freeze for baby food
Carrots
puree and freeze for baby food
Winter Squash
Do I trust my garden to come through or not?
If I do buy this, I'll can using a pressure canner, freeze, and store.
Bell Peppers
Eat them!
Freeze
Dry
Green Beans
Freeze
Dry
Pressure Can
I have never really tried cold storage before, but I figured that I have successfully managed to keep my winter squash for 5 months in my pantry, so finding a little more controlled space for my apples should be doable. Here is a write-up by Wasatch Community Gardens that includes all types of food storage techniques. Scroll almost all the way down to find Cold Storage.
Saturday, October 9, 2010
Preserving for the Winter
I haven't posted in a while because the change in the weather recently served to remind me that I lost a good deal of my garden harvest last year due to my denial that frost was really setting in. This year I will not be caught with my plants out. While weather reports indicate that I am safe for at least another week, I am taking heed of the fact that food preservation, unlike frost, does not happen overnight. Every day or two I set myself to a new task--drying peaches, canning peaches, canning peach salsa, drying pears, drying tomatoes, making pesto. I still hope to can tomatoes, can tomato sauce, dry herbs, make more pesto for freezing, make and can pickles, can salsa, and freeze green beans. (Oh dear, that's a big list!)
I certainly did not used to preserve so much. In fact, if I had been shown the above list a few years ago, I think I would have had heart palpitations. About 11 years ago I started with dehydrating. We had received a plug-in dehydrator as a wedding gift (awesome!) with the intention of drying foods for backpacking--thus saving tons of money over purchasing those ready-made dehydrated meals. We used it faithfully for that purpose. Years later, as I started to garden, I learned that I could save the harvest in this very, very simple way. Since then we built our own dehydrator that works with the sun's energy and warm summer days to create fossil-fuel-free dried treats. Since that time I have added freezing and canning to my repertoire. The website for the National Center for Home Food Preservation has been a great guide for me as I increase my preservation prowess.
I certainly did not used to preserve so much. In fact, if I had been shown the above list a few years ago, I think I would have had heart palpitations. About 11 years ago I started with dehydrating. We had received a plug-in dehydrator as a wedding gift (awesome!) with the intention of drying foods for backpacking--thus saving tons of money over purchasing those ready-made dehydrated meals. We used it faithfully for that purpose. Years later, as I started to garden, I learned that I could save the harvest in this very, very simple way. Since then we built our own dehydrator that works with the sun's energy and warm summer days to create fossil-fuel-free dried treats. Since that time I have added freezing and canning to my repertoire. The website for the National Center for Home Food Preservation has been a great guide for me as I increase my preservation prowess.
Thursday, September 30, 2010
Stocking Up
I have not been great about stocking up food for the winter--canning, freezing, drying. My garden is providing exactly what I need but not much more. Consequently, I am not left wanting but I am left obsessing. I don't suppose that only dried mint and some frozen berries will get me through the winter. To be fair, I have set aside one of my favorite staples--soup stock.
This glorious staple is so easy to whip up, and freezing requires no thought and no time. I also give myself my own little chuckle when I look at grocery ads, note the soup stocks on sale, and then realize that I have some that cost far less money, very little time, and required no packaging. My two favorites are a Vegetable Corn Stock which is vegetarian and Chicken Stock. I included links to some recipes, but these are never set in stone. The reason I love to make stock is that all I do is toss the corn cobs or chicken bones into a pot of boiling water and add whatever flavorings I have handy. Then, I ignore it and let it simmer away for a long time. After which I cool and freeze it. I keep the chicken stock for 3 months and the corn stock for 9 months.
I'm already dreaming about some wintertime Chicken Noodle Soup with homemade noodles...
This glorious staple is so easy to whip up, and freezing requires no thought and no time. I also give myself my own little chuckle when I look at grocery ads, note the soup stocks on sale, and then realize that I have some that cost far less money, very little time, and required no packaging. My two favorites are a Vegetable Corn Stock which is vegetarian and Chicken Stock. I included links to some recipes, but these are never set in stone. The reason I love to make stock is that all I do is toss the corn cobs or chicken bones into a pot of boiling water and add whatever flavorings I have handy. Then, I ignore it and let it simmer away for a long time. After which I cool and freeze it. I keep the chicken stock for 3 months and the corn stock for 9 months.
I'm already dreaming about some wintertime Chicken Noodle Soup with homemade noodles...
Wednesday, September 29, 2010
Good Habits
Each year I'm delighted at the end of the Eat Local Challenge to take note of all that I learned and the new habits I formed. While, with the Challenge concluded, I am free to enjoy certain foods that I missed--oats in quantity, cinnamon, coffee--I keep reverting to the delicious local fare to which I had become accustomed. As I write this, I am chowing down on a cucumber and cheese sandwich courtesy of my garden, the amazing cheesemakers at Gold Creek Farms, and my husband's cheese bread creation that includes a little kick from some hot peppers. Some processed foods and less-than-fresh produce pale in comparison.
I do not plan to blog daily (okay, I'd been doing less than that lately anyway), but I will still regularly share cool meal ideas and great local finds. Keep checking back!
I do not plan to blog daily (okay, I'd been doing less than that lately anyway), but I will still regularly share cool meal ideas and great local finds. Keep checking back!
Wednesday, September 22, 2010
Shortening the Supply Chain
One of the fun activities that is part of eating locally is shortening the supply chain. The typical supply chain shows a product traveling from a supplier, to a purchaser, to production, then distribution, and finally to the customer (which always makes me laugh since I'm pretty sure that I purchased the good). I sat down to a pasta dinner a few days ago and realized that in most cases we skipped the internal supply chain all together. The zucchini came from my neighbor's garden, the onions from another volunteer for the Eat Local Challenge, and the tomatoes and herbs came from my garden. (You may also note a huge monetary savings thus far.) I purchased the chicken directly from the farmers on the same day they were harvested. The eggs used in my pasta came from a farm in Provo and the only stop they made was at the Green Building Center which acted as distributor. The flour I purchased directly from a small mill in Logan. I suppose there was no distributor there. Finally, the chevre which topped my delicious meal did go through a distributor, but I'm guessing that the farmer did not sell his goat's milk off to a purchaser as the production is still his operation.
This all amounted to a gourmet-tasting dinner that cost very little and was made of fresher ingredients since not too many folks were involved in handling my food.
While this post is going up a number of days after the fact, here's what I ate that day:
Breakfast - two Eggs Over Medium on Wheat Toast, Black Currant Juice
Lunch - Grilled Cheese with Tomatoes
Dinner - Homemade Pasta with Vegetable Sauce
Snacks - Yogurt with Blackberries, Carrots, Peaches
This all amounted to a gourmet-tasting dinner that cost very little and was made of fresher ingredients since not too many folks were involved in handling my food.
While this post is going up a number of days after the fact, here's what I ate that day:
Breakfast - two Eggs Over Medium on Wheat Toast, Black Currant Juice
Lunch - Grilled Cheese with Tomatoes
Dinner - Homemade Pasta with Vegetable Sauce
Snacks - Yogurt with Blackberries, Carrots, Peaches
Tuesday, September 21, 2010
A Whole Day of Leftovers
I often am confused by folks who just "don't do leftovers." It makes me really curious about how they eat. I enjoyed a fabulous day of ready-to-eat, homemade meals and snacks.
Breakfast Vegetarian Quiche
Lunch Vegetarian Quiche (not a typo, just really tasty and convenient quiche), Black Currant Juice
Dinner Roasted Chicken with Mushroom and Giblet Gravy, Apple Cider
Snacks Carrot Sticks, Apple, Cheese and Crackers, Blueberries and Blackberries in Milk and Honey
Breakfast Vegetarian Quiche
Lunch Vegetarian Quiche (not a typo, just really tasty and convenient quiche), Black Currant Juice
Dinner Roasted Chicken with Mushroom and Giblet Gravy, Apple Cider
Snacks Carrot Sticks, Apple, Cheese and Crackers, Blueberries and Blackberries in Milk and Honey
Sunday, September 19, 2010
Weekend with a House Guest
While we set some pretty tight parameters for ourselves for the month of the Eat Local Challenge, my husband and I agreed that we would still join friends and family in social situations and would not turn down their culinary suggestions. As a result we have enjoyed a number of non-local restaurant meals during my dad's visit over this past weekend. He had some restaurants in mind that he wanted to visit, and we also had some in mind that we were excited to share with him. I felt positively spoiled this weekend and am now ready to tackle another week of delicious local food.
Here's a breakdown of what was local:
Friday Breakfast - Vegetarian Quiche, Black Currant Juice
Friday Lunch - Picnic at Red Butte! Pasta Salad using Homemade Egg Noodles with Tomatoes, Green Beans, Cucumber, Chevre, Basil, Chives, and Salt; Carrot Sticks; Cheese and Crackers; Crenshaw Melon (and that finally finishes that huge melon that we have been eating for an eternity)
Saturday Breakfast - Dutch Baby Pancake with Honey; Berry Smoothies using Blackberries, Raspberries, Blueberries, and Homemade Yogurt
Sunday Brunch- Whole Wheat French Toast with Stewed Apples
Snacks - Carrot Sticks, Apples, Apple Cider, Cheese and Crackers
Here's a breakdown of what was local:
Friday Breakfast - Vegetarian Quiche, Black Currant Juice
Friday Lunch - Picnic at Red Butte! Pasta Salad using Homemade Egg Noodles with Tomatoes, Green Beans, Cucumber, Chevre, Basil, Chives, and Salt; Carrot Sticks; Cheese and Crackers; Crenshaw Melon (and that finally finishes that huge melon that we have been eating for an eternity)
Saturday Breakfast - Dutch Baby Pancake with Honey; Berry Smoothies using Blackberries, Raspberries, Blueberries, and Homemade Yogurt
Sunday Brunch- Whole Wheat French Toast with Stewed Apples
Snacks - Carrot Sticks, Apples, Apple Cider, Cheese and Crackers
Thursday, September 16, 2010
Bliss
Yesterday was more like it--the kind of day that I always look forward to during the Eat Local Challenge. I enjoyed the ease of leftovers, the wonders of freshly dreamed-up recipes, and extraordinary food. I managed to pick up a couple of food items at Harmon's and finished up this day by making crackers and pasta, so I feel more prepared for the rest of the week.
Here's the day:
Breakfast two Hard-Boiled Eggs, Tomato, Cheddar Cheese
Lunch leftover Pasta and Tomato Sauce
Dinner Roasted Chicken with Giblet and Mushroom Gravy and Corn Fritters on the side, Apple Cider
Dessert Pears cooked in Homemade White Wine with Blueberries, Honey, and Chevre
Snacks Carrot Sticks, Cottage Cheese, Crackers
Here's the day:
Breakfast two Hard-Boiled Eggs, Tomato, Cheddar Cheese
Lunch leftover Pasta and Tomato Sauce
Dinner Roasted Chicken with Giblet and Mushroom Gravy and Corn Fritters on the side, Apple Cider
Dessert Pears cooked in Homemade White Wine with Blueberries, Honey, and Chevre
Snacks Carrot Sticks, Cottage Cheese, Crackers
Tuesday, September 14, 2010
Hitting the Wall
Some days are more difficult than others. Today, faced with a whole lot to do and a baby who needs to be fed constantly, I struggled. In fact, I hit the drive-thru for lunch. Not local. Well, it's a local business, but I'm afraid that they just aren't too great about serving local food.
I did swing by the Harvest Market and Rico's Locals this afternoon, so I have some more ingredients now. In fact, Rico's is now carrying pasta by Nu Nooz from Roy, Utah. The ingredients state that at least the wheat is from Utah. I haven't talked with the folks from Nu Nooz, but I decided to go ahead and pick some up for dinner. I was not disappointed. Some folks may hesitate at $4.69/bag, but knowing the effort that goes into making pasta and considering the money that one might spend just hitting a drive-thru had me rejoicing. Plus, it tasted great!
The day:
Breakfast - Oats with Raspberries, Milk, and Honey
Lunch - Well, we already discussed that.
Dinner - Nu Nooz Rotini with Pasta Sauce from the Pasta Party
Snacks - Sweet Corn Cake, Carrots, Cheddar Cheese
I did swing by the Harvest Market and Rico's Locals this afternoon, so I have some more ingredients now. In fact, Rico's is now carrying pasta by Nu Nooz from Roy, Utah. The ingredients state that at least the wheat is from Utah. I haven't talked with the folks from Nu Nooz, but I decided to go ahead and pick some up for dinner. I was not disappointed. Some folks may hesitate at $4.69/bag, but knowing the effort that goes into making pasta and considering the money that one might spend just hitting a drive-thru had me rejoicing. Plus, it tasted great!
The day:
Breakfast - Oats with Raspberries, Milk, and Honey
Lunch - Well, we already discussed that.
Dinner - Nu Nooz Rotini with Pasta Sauce from the Pasta Party
Snacks - Sweet Corn Cake, Carrots, Cheddar Cheese
Back in the swing of things
While I'm definitely feeling the need to do a little food shopping, I still managed to pull together another great day of eating. Today's star was a super-easy dessert. We already had some yogurt made, so we just blended in some Crenshaw Melon and a little honey and put the whole concoction in the freezer. Voila! Frozen Yogurt without a fancy machine.
Breakfast - Two Eggs over Medium on White Bread with a hint of Hot Pepper, covered in Gravy
Lunch - Tomato and Cheddar Sandwich, Milk
Dinner - Sweet Corn Cake covered in Roasted Tomatillo Salsa, Tomato Salad
Snacks - Tomatoes, Pine Nuts, Frozen Melon Yogurt
Breakfast - Two Eggs over Medium on White Bread with a hint of Hot Pepper, covered in Gravy
Lunch - Tomato and Cheddar Sandwich, Milk
Dinner - Sweet Corn Cake covered in Roasted Tomatillo Salsa, Tomato Salad
Snacks - Tomatoes, Pine Nuts, Frozen Melon Yogurt
Sunday, September 12, 2010
Trying Out Some Sweet Corn Cakes
This weekend marked some little breaks from local eating. I accompanied my husband on a short conference trip during which I stayed pretty much confined to the resort. This was not a bad situation to be in except for the fact that I was trying to eat locally. I did bring a number of snacks with me--carrot sticks, apples, bread--but I was quite sure after reading all about their various restaurant options that I was going to be hard-pressed to find local meals.
Upon our return I was ready to try out a new local dish. I had been craving those little corn cakes from Chi Chi's (yes, I did grow up with and adored certain chain restaurants before I realized the wonders of fresh, local food) ever since the corn was ready to pick. I searched the internet and found this recipe. It was a far cry from local, but I was determined, so I toyed with some ingredients and measurements and ended up with some gelatinous corn goo that tasted pretty good. I have since altered the recipe a bit more. Below you will find the new version of this recipe that I hope to try soon. If you try it before me, please post your experience and any suggestions.
Sweet Corn Cakes
2 cups milk
1 1/4 cups water
4 ears-worth of corn kernels, plus the corn milk (gathered by scraping the blunt side of a knife down the naked cob)
1 egg, beaten
3/4 cup flour
1/2 cup wheat flour
1/2 cup honey
6 tbsp butter, melted
1/2 tbsp baking soda
1/4 tsp salt
Place all ingredients in a 2 quart covered microwaveable casserole dish. Whisk well and mix until batter is smooth and uniform. Cover and microwave on high for 5 minutes. Stir well, scrape the bottom of the dish and whisk until all large lumps are gone.
Cover and microwave on high for another 5 minutes. Stir well, scrape the bottom of dish and whisk until all large lumps are gone. Cover and microwave on high for a final 5 minutes. Stir well, scrape the bottom of dish and whisk until all large lumps are gone.
Serve warm using an ice cream scoop or large spoon.
Upon our return I was ready to try out a new local dish. I had been craving those little corn cakes from Chi Chi's (yes, I did grow up with and adored certain chain restaurants before I realized the wonders of fresh, local food) ever since the corn was ready to pick. I searched the internet and found this recipe. It was a far cry from local, but I was determined, so I toyed with some ingredients and measurements and ended up with some gelatinous corn goo that tasted pretty good. I have since altered the recipe a bit more. Below you will find the new version of this recipe that I hope to try soon. If you try it before me, please post your experience and any suggestions.
Sweet Corn Cakes
2 cups milk
1 1/4 cups water
4 ears-worth of corn kernels, plus the corn milk (gathered by scraping the blunt side of a knife down the naked cob)
1 egg, beaten
3/4 cup flour
1/2 cup wheat flour
1/2 cup honey
6 tbsp butter, melted
1/2 tbsp baking soda
1/4 tsp salt
Place all ingredients in a 2 quart covered microwaveable casserole dish. Whisk well and mix until batter is smooth and uniform. Cover and microwave on high for 5 minutes. Stir well, scrape the bottom of the dish and whisk until all large lumps are gone.
Cover and microwave on high for another 5 minutes. Stir well, scrape the bottom of dish and whisk until all large lumps are gone. Cover and microwave on high for a final 5 minutes. Stir well, scrape the bottom of dish and whisk until all large lumps are gone.
Serve warm using an ice cream scoop or large spoon.
Thursday, September 9, 2010
Funnel Cake Dreams
Today I went to the Utah State Fair. Of course, one of the first scents to reach my nostrils was that of beloved funnel cakes. Ah, the one fabulous delicacy that I seek out at any festival, and there it was, and I couldn't have it. No, says I! There is always a way. I found a funnel cake recipe that could work with just a few changes. I cut the salt in half, reduced the milk to 3/4 cup, and reduced the honey to 1 tbsp. The batter whipped up quickly and after frying it up in butter, I had something that approximated funnel cake. More importantly, it satiated that craving.
Today's Fare
Breakfast - Cottage Cheese and Crenshaw Melon
Lunch - more of that leftover Roast, Vegetables, and Gravy
Dinner - Hashbrowns covered in leftover Roast, Tomatillo Salsa, Sour Cream, and Gouda with Milk to drink
Snacks - Carrot Sticks, Apples, Funnel Cake
Today's Fare
Breakfast - Cottage Cheese and Crenshaw Melon
Lunch - more of that leftover Roast, Vegetables, and Gravy
Dinner - Hashbrowns covered in leftover Roast, Tomatillo Salsa, Sour Cream, and Gouda with Milk to drink
Snacks - Carrot Sticks, Apples, Funnel Cake
Wednesday, September 8, 2010
Boy, am I sleepy.
Sometimes that giving up coffee thing is really difficult. Cleaning my coffee machine and burying it deep in a cabinet behind other stuff has been my savior--except for when I hit that drive-thru that one time. Otherwise, the local life is still grand.
Breakfast - Two Eggs over medium on Buttermilk Wheat Toast and smothered in leftover Gravy. Yes, this is what I had yesterday. It was so delicious, I wanted it again. And Mint Tea with Milk to drink
Lunch - leftover Roast and Vegetables with Gravy, Black Currant Juice
Dinner - Beef Burritos with Roasted Tomatillo Salsa, Sour Cream, Rockhill Creamery Farmhouse Gouda, and using our leftover Roast
Snacks - Carrot Sticks, Apple, Cottage Cheese, Melon Frozen Yogurt
Breakfast - Two Eggs over medium on Buttermilk Wheat Toast and smothered in leftover Gravy. Yes, this is what I had yesterday. It was so delicious, I wanted it again. And Mint Tea with Milk to drink
Lunch - leftover Roast and Vegetables with Gravy, Black Currant Juice
Dinner - Beef Burritos with Roasted Tomatillo Salsa, Sour Cream, Rockhill Creamery Farmhouse Gouda, and using our leftover Roast
Snacks - Carrot Sticks, Apple, Cottage Cheese, Melon Frozen Yogurt
Tuesday, September 7, 2010
Some Kitchen Gadgets Are Wondrous
We received an ice cream maker for our wedding over 11 years ago. That ice cream maker has seen little enough action that on multiple occasions, we have considered getting rid of it. Fortunately, we always pull out the "let's keep it just in case" excuse for hanging on to yet another cabinet space filler. Tonight I am rejoicing that we have kept the ice cream maker in the family!
Breakfast One Egg over-medium on Whole Wheat Toast all smothered in Gravy left over from last night's roast. This was so delicious! And some warm Apple Cider to drink
Lunch Vegetables left over from last night's roast with Feta crumbled on top, Black Currant Juice
Dinner - left over Beef Roast and Vegetables in Gravy
Snacks - Cottage Cheese, Carrot Sticks, Warm Milk with Honey, Melon Frozen Yogurt
Breakfast One Egg over-medium on Whole Wheat Toast all smothered in Gravy left over from last night's roast. This was so delicious! And some warm Apple Cider to drink
Lunch Vegetables left over from last night's roast with Feta crumbled on top, Black Currant Juice
Dinner - left over Beef Roast and Vegetables in Gravy
Snacks - Cottage Cheese, Carrot Sticks, Warm Milk with Honey, Melon Frozen Yogurt
Monday, September 6, 2010
An Easy and Delicious Day
Right now I'm snacking on pine nuts that we picked up in Moab last fall. This most definitely has to be a leisurely activity because each one has to be freed from its annoying little shell. I do this partly by using my teeth and partly by prying it open with my fingers--all the while trying not to break the sweet little nut into a bazillion pieces. If anyone is looking for a weight-loss snack, this is it! I'm sure I'm burning more calories than I'm consuming. Boy, are they yummy, though.
The rest of my food day was much easier:
Breakfast - Oatmeal with Apple, Milk, and Honey
Lunch - Cucumber and Cheddar Cheese Sandwich on Buttermilk Wheat Bread, Crenshaw Melon, Black Currant Juice
Dinner - Beef Roast with Potatoes, Onions, Eggplant, Carrots, Edamame, Mushrooms, Garlic, Homemade White Wine, Apple Cider, and Salt all cooked up in the crock pot. This was fantastic, and we have a tons of leftovers!
Snacks - Crenshaw Melon Milk Shake, Cheddar Cheese and Apples, Pine Nuts
The rest of my food day was much easier:
Breakfast - Oatmeal with Apple, Milk, and Honey
Lunch - Cucumber and Cheddar Cheese Sandwich on Buttermilk Wheat Bread, Crenshaw Melon, Black Currant Juice
Dinner - Beef Roast with Potatoes, Onions, Eggplant, Carrots, Edamame, Mushrooms, Garlic, Homemade White Wine, Apple Cider, and Salt all cooked up in the crock pot. This was fantastic, and we have a tons of leftovers!
Snacks - Crenshaw Melon Milk Shake, Cheddar Cheese and Apples, Pine Nuts
Sunday, September 5, 2010
Lovin' the Pasta Party Spoils
Ah, holiday weekend....
Breakfast - leftover Frittata, Mint Tea
Lunch - French Toast topped with Stewed Apples, Peaches, and Blackberries and drizzled with Honey, Black Currant Juice
Dinner - Fettuccine with Meat Sauce from the Eat Local Pasta Party, homemade White Wine, Wheat Bread
Snacks - Apples, Toast with Feta
Breakfast - leftover Frittata, Mint Tea
Lunch - French Toast topped with Stewed Apples, Peaches, and Blackberries and drizzled with Honey, Black Currant Juice
Dinner - Fettuccine with Meat Sauce from the Eat Local Pasta Party, homemade White Wine, Wheat Bread
Snacks - Apples, Toast with Feta
One Week Mark
This has been a delicious week. While sometimes my planning fell behind my food needs, I was always able to pull something together and still eat delicious and healthy food.
Last night we celebrated the one week mark at an eat local potluck. I had various ideas of what I would like to bring, but kept on realizing that I had used up precious ingredients for every single option that came to mind. Butter was the main culprit here. I do this every year. I forget just how much butter we use for frying up vegetables and for use in almost all grain-based goods. I literally had one tablespoon of butter left! The Winder order does not arrive until Monday, and I did not have time to make any. I finally gave up on anything with a crust and whipped up a frittata.
The potluck featured a rollicking variety of local fare. I do believe I stuffed myself silly.
Breakfast - Buttermilk Pancakes topped with Blackberries and homemade Yogurt, Mint Tea with Heavy Cream, Crenshaw Melon
Lunch - leftover Eggplant Lasagna
Potluck Dinner - Apple Cider; Rosemary Bread; Pasta Salad with Tomatoes, Chives, and Parsley; Eggplant and Pepper Frittata, Crenshaw Melon; Zucchini and Corn Fritters; Sauteed Vegetables including Squash, Onions...can't remember it all; Peach Ice Cream; and Pear, Oregon Grape, and Black Currant Galette
Snacks Crenshaw Melon
Last night we celebrated the one week mark at an eat local potluck. I had various ideas of what I would like to bring, but kept on realizing that I had used up precious ingredients for every single option that came to mind. Butter was the main culprit here. I do this every year. I forget just how much butter we use for frying up vegetables and for use in almost all grain-based goods. I literally had one tablespoon of butter left! The Winder order does not arrive until Monday, and I did not have time to make any. I finally gave up on anything with a crust and whipped up a frittata.
The potluck featured a rollicking variety of local fare. I do believe I stuffed myself silly.
Breakfast - Buttermilk Pancakes topped with Blackberries and homemade Yogurt, Mint Tea with Heavy Cream, Crenshaw Melon
Lunch - leftover Eggplant Lasagna
Potluck Dinner - Apple Cider; Rosemary Bread; Pasta Salad with Tomatoes, Chives, and Parsley; Eggplant and Pepper Frittata, Crenshaw Melon; Zucchini and Corn Fritters; Sauteed Vegetables including Squash, Onions...can't remember it all; Peach Ice Cream; and Pear, Oregon Grape, and Black Currant Galette
Snacks Crenshaw Melon
Saturday, September 4, 2010
Hosting a Dinner Party
Friday was one of my most delicious days yet! We hosted some friends for a small dinner party. As dinner parties go, most of the day was consumed by preparations even though, in this case, the menu was not super-lavish. Things started simple since I had to hit the Murray Farmers Market--easy, focused food shopping.
Breakfast - Wheat toast with honey, Mint tea
Lunch - Leftover chicken and corn/tomato salsa with sour cream
Appetizer - Bruschetta on Rosemary toast
Dinner - Eggplant Lasagna (check out the recipe here) and Castle Creek's Outlaw Red wine
Dessert - Blackberries and Whipped Cream topped with a drizzle of Honey and a Sprinkling of Lavender
Other Snacks - Crenshaw melon, rosemary bread (I had to taste it before serving it, didn't I?), Warm Milk with Honey and Cream, Peaches and Yogurt
Breakfast - Wheat toast with honey, Mint tea
Lunch - Leftover chicken and corn/tomato salsa with sour cream
Appetizer - Bruschetta on Rosemary toast
Dinner - Eggplant Lasagna (check out the recipe here) and Castle Creek's Outlaw Red wine
Dessert - Blackberries and Whipped Cream topped with a drizzle of Honey and a Sprinkling of Lavender
Other Snacks - Crenshaw melon, rosemary bread (I had to taste it before serving it, didn't I?), Warm Milk with Honey and Cream, Peaches and Yogurt
Thursday, September 2, 2010
Chicken Dinner!
Today started unremarkably but ended with an amazing dinner that wasn't too hard to put together.
Breakfast - Mint tea and Oatmeal with blackberries, milk, and honey. Nope, there are no local oats. I give myself this allowance about once a week because they are so healthy. Everything in the oats is local.
Lunch - Perhaps I am using the Challenge as an excuse to eat tons of grilled cheese sandwiches. I love them in all variations. This one was straight-up cheddar.
Dinner - roasted chicken with mushroom sauce
Snacks - edamame, tomatoes and cottage cheese, Crenshaw melon, warm milk with honey
Breakfast - Mint tea and Oatmeal with blackberries, milk, and honey. Nope, there are no local oats. I give myself this allowance about once a week because they are so healthy. Everything in the oats is local.
Lunch - Perhaps I am using the Challenge as an excuse to eat tons of grilled cheese sandwiches. I love them in all variations. This one was straight-up cheddar.
Dinner - roasted chicken with mushroom sauce
Snacks - edamame, tomatoes and cottage cheese, Crenshaw melon, warm milk with honey
Wednesday, September 1, 2010
I Thought I Was On the Go Yesterday!
What a whiz-bang day!
A lot of today's food was eaten either in the car, on a hike, or while doing many other things. I'm sure that many folks can relate.
Breakfast - Cheesy Egg Sandwich
Lunch - Grilled Cheese Sandwich
Dinner - Leftover Lamb, Tomato, Toast
Snacks - Peach, Cheddar Cheese, Berries, Cottage Cheese, Apple Cider
I really enjoyed pulling out my container of blackberries in a meeting where everyone else was snacking on candy. I think I was the lucky one with my fresh, juicy, refreshing snack!
We picked up a fresh chicken today from the McDowell's. Tomorrow's dinner already has my mouth watering.
A lot of today's food was eaten either in the car, on a hike, or while doing many other things. I'm sure that many folks can relate.
Breakfast - Cheesy Egg Sandwich
Lunch - Grilled Cheese Sandwich
Dinner - Leftover Lamb, Tomato, Toast
Snacks - Peach, Cheddar Cheese, Berries, Cottage Cheese, Apple Cider
I really enjoyed pulling out my container of blackberries in a meeting where everyone else was snacking on candy. I think I was the lucky one with my fresh, juicy, refreshing snack!
We picked up a fresh chicken today from the McDowell's. Tomorrow's dinner already has my mouth watering.
A Day of Snatching Food on the Go
Yesterday I ran and ran to and fro. With my baby in tow we ran errands, attended meetings, hit the Downtown Farmers Market, and went to a Bee's game. What a first day to write about what I ate! Knowing that I had promised to tell the public about what I'm eating did have me a little worried. Could I manage to stay completely local with so little time in the kitchen? Did I have food that I could eat on the go?
Well,I did it! Here's the rundown:
Breakfast - Mint Tea, Shepherd's Chevre on homemade wheat toast, a fresh peach (that was so good!)
Lunch - leftover meat sauce made at the pasta party featuring delicious Star G Bar ground beef on toast with butter
Dinner - This was where I got panicky. My meeting ran over, and I still had to shop at the market. To top it off, the Tuesday market is awesome! The farmers and ranchers do want to talk, and I had all kinds of questions answered about Crenshaw melons, the difficult blueberry season, Thursday evenings at Caputo's at the 15's...By the time I was finished, I had no time to make any dinner! Fortunately, my husband daydreamed all day about what to eat for a dinner in the car, so when he came home he whipped up lamb, tomato, and grilled cheese sandwiches. Fabulous!
Snacks - Yogurt, berries, carrot sticks, a nectarine, and cottage cheese
Well,I did it! Here's the rundown:
Breakfast - Mint Tea, Shepherd's Chevre on homemade wheat toast, a fresh peach (that was so good!)
Lunch - leftover meat sauce made at the pasta party featuring delicious Star G Bar ground beef on toast with butter
Dinner - This was where I got panicky. My meeting ran over, and I still had to shop at the market. To top it off, the Tuesday market is awesome! The farmers and ranchers do want to talk, and I had all kinds of questions answered about Crenshaw melons, the difficult blueberry season, Thursday evenings at Caputo's at the 15's...By the time I was finished, I had no time to make any dinner! Fortunately, my husband daydreamed all day about what to eat for a dinner in the car, so when he came home he whipped up lamb, tomato, and grilled cheese sandwiches. Fabulous!
Snacks - Yogurt, berries, carrot sticks, a nectarine, and cottage cheese
Monday, August 30, 2010
Posting What I Eat
I've been thinking about what made an initially really tough challenge (four years ago) easier and easier as each year has gone by and determined that it was learning what others eat. I can recall participating in the Challenge in 2007, listening to my tummy growling, and thinking, "What are my friends eating. They must have come up with something." Consequently, starting tomorrow I will post as often as I can--trying for daily--what I am eating. Hopefully this will offer some creative ideas and reassurances that there is no starving while taking the Eat Local Challenge. I hope that others will share their culinary ideas as well.
Thursday, August 26, 2010
2 Days 'til the Challenge. Plan to buy some chicken!
McDowell Family Farms will be processing chicken this Tuesday Aug. 31 at their farm in Draper and will be selling it fresh that day. Whatever is not sold fresh will be sold frozen. The chickens are White Plymouth Rock breed as well as Delawares. You can check out their blog at mcdowellfamilyfarm.blogspot.com
Tuesday, August 24, 2010
4 Days to Go
Start making meal plans based on what is in season. Visiting a farmers market will help to inspire you, and you can find all local recipes here: Recipes
Monday, August 23, 2010
5 Days to Go
A tip to get us all ready for the Challenge:
Be sure to use up any perishables that are non-local.
Be sure to use up any perishables that are non-local.
Saturday, August 21, 2010
New Updates to Food Source List
I just made a whole bunch of updates to the Food Source Lists (find them in the left-hand sidebar--scroll down). If you're shopping this week to prepare you for the Challenge, you may want to plan your shopping by visiting these lists first...And you may be surprised at just how much delicious, local fare there is!
Thursday, August 19, 2010
We're on Facebook
We are on Facebook at Eat Local Salt Lake City. Join discussions, meet other localvores, and find tips about eating locally.
Thursday, August 5, 2010
Local Shopping
Start preparing for the Challenge by shopping the local farmers markets. You can find a list of markets (organized by city) here. With different market days, times, and products, you will likely find one that fits your lifestyle.
Monday, August 2, 2010
Locavores with an Altitude
Check out this Park City group that is also "committed to education, demonstration, and community action to promote growing and sourcing our food locally." They have a number of events coming up. Locavores with an Altitude
Wednesday, July 28, 2010
Start Thinking Locally
The Challenge if quickly approaching, so it's time to start planning. A great way to get started is to join us for our Pre-KickOff Party (check it out in the left-hand sidebar).
Thursday, May 13, 2010
Planning Has Begun for the SLC Eat Local Challenge 2010
Each year the SLC Eat Local Challenge is organized by participants who have a passion for eating responsibly and enjoying fresh, tasty food. Your energy and enthusiasm is most welcome! To join our planning group, contact Tara at tarapoelzing@yahoo.com.
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