Friday, March 28, 2014

Unagi and Avocado Rolls with Carrot Sushi Rice

Barbecued eel and avocado rolled up in colorful carrot rice for an amazing sushi roll

Unagi and Avocado Rolls with Carrot Sushi Rice | Farm Fresh Feasts


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Sometimes you just have to scratch your head and ask yourself 'now why didn't I think of that?'.  I was uploading photos to the food porn photo sharing site Fridgg when I saw colorful carrot rice, and I mentally smacked my forehead and wondered why I'd never done that while making sushi.
After all, I put finely shredded carrots in my Maple Teriyaki Salmon sushi, though I layered them with apples before rolling up.  And I've tossed cooked rice with finely shredded carrot while making chirashi sushi, seen on the blog in my Spam Musubi Chirashi Sushi.  So it's not a giant stretch to think up tossing the carrot with the rice, then using the result in my sushi rolls.


Unagi and Avocado Rolls with Carrot Sushi Rice | Farm Fresh Feasts


I've talked about some of the ways I put up our Community Supported Agriculture (CSA) farm share vegetables during the growing season, to feed my family during the winter (talking about this is kinda the mission of this blog).  I roast and freeze my garlic crop.  I turn the tomatillos (and freshly roasted Hatch chiles from the grocery store down the road) into salsa verde.  I keep the Strategic Winter Squash Reserve in a cold corner of my breakfast nook.  Carrots are a bit different.  I shred them using the fine shred disc on my food processor then freeze them in zip top bags.  I can take out just what I need and it thaws rapidly.  If you don't have a food processor with a fine shred disc--I'm thinking box grater?
What exactly do those spiky holes on the 4 sided box grater do, anyway?  I've only used the large shred hole side and the slicer side.  Those spiky hole things just snag my knuckles (or get gunked up with cheese when the kids are first learning to grate cheese) and are a pain to clean.  If you know, I'd love to hear it in the comments.  It's been a mystery to me for a while.

Next thing on my mind:  unagi.  Unagi, or barbecued eel, is one of my favorite items on the sushi menu.  When we lived in Hawaii, my daughter and I would splurge on a sushi lunch at the Aloha Sushi nearby.  I'd get a couple of unagi hand rolls--the combination of warm eel and warm sushi rice in a freshly-made hand roll is irresistible to me.  Getting cold, pre made unagi in the grocery store just doesn't cut it, and since I can eat my age in pieces of sushi it makes sense to make it at home.  For this reason I pick up packages of unagi from the freezer section of the asian market (you can see it below).  They are ready when I've got the rest of the ingredients on hand.



Barbecued eel and avocado rolled up in colorful carrot rice for an amazing sushi roll you can make at home!


My first sushi post details a lot of the steps involved in making sushi, complete with step-by-step photos.  I'm not trying to rack up additional page views when I refer you to it--I'm trying to keep this post as concise as possible while showing off the neat photos I took (because I am absurdly pleased with them).  You can check out my How to Make Sushi at Home post here.


For more recipes using avocado, please see my Avocado Recipes Collection. For more recipes using carrots, please see my Carrot Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Wednesday, March 26, 2014

Rustic Roasted Carrots

Roasted carrots, simply seasoned with salt and a buttery spread, make a vegan addition to your holiday or Spring table

Rustic Roasted Carrots | Farm Fresh Feasts



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Getting my family to eat cooked carrots can be a challenge.  Sure, they don't mind if I stretch our tacos or meatloaf with diced or shredded carrots.  Eating raw carrots as a vehicle to convey dip into the mouth is also no problem around these parts.  But every cooked carrot dish I've tried has been politely attempted and then untouched.  Until now.  This is too easy and too basic not to share.  I'm becoming enamored with side dishes that let the fresh flavor of the vegetables shine through--without overpowering sauces--and this is a good example of that.
I first made these carrots when I was overwhelmed with carrots from the Community Supported Agriculture (CSA) farm share, which is a testament to the wonderful soil our famers are creating.  When we first joined this CSA most of the carrots were stubby and deliciously sweet--not really useful for much in the way of a meal, but delicious to snack on.  After consistently amending the soil with a wide variety of organic materials, from manure and compost to donated straw and old hay, our farmers grow still delicious but now fat and long carrots, in large amounts. Which leads to me being overwhelmed with carrots.

Getting bulging bags of fat carrots each week--and not eating an entire bagful in between pick-ups--meant that our crisper was on carrot overload.  The composting guinea pig was thrilled with the tops and tips.  I saved out the largest carrots for eating raw.  I shredded and froze the smaller carrots for adding to all sorts of meals over the winter, like my Thai Turkey Cold Busting Hot and Sour Soup.  That left the medium sized carrots, and since I was roasting beets and radishes I figured I'd try roasting carrots, too.


I lined them up like I'd seen young carrots served at a restaurant in Atlanta in a previous life, gave them a drizzle of oil and a pinch of salt, and secured them in a foil packet.  When it came time to serve, my daughter grabbed some parsley to tuck into the sides for the photo--but this pretty dish never made it to the table.  We ate this with our fingers while standing in the kitchen and called it our appetizer.    Then I had a hankering for it again--inspired by some marked down carrots at the grocery store.  This time I roasted them on a rimmed baking sheet. The results again never made it to the table--or even a serving tray! We ate them off the baking sheet. Simple.  Rustic.  Good.

Rustic Roasted Carrots | Farm Fresh Feasts



Since I had fun with HashtagOrangeWeek last month, where I shared a week's worth of recipes using the fresh Florida citrus from the Band Fruit Fundraiser, I thought I'd do it again.  With Easter coming up, I've decided to have HashtagCarrotWeek.  I'll start with this rustic side dish, continue on Friday with some sushi, and finish up the 'week' with muffins on Monday. So a week's worth of recipes using carrots, but stretched over more than a simple calendar week.  I wanted the savory squash pie linked up well before April Fool's day, you see.


For more recipes using carrots, please see my Carrot Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Monday, March 24, 2014

Savory Squash Pie for April Fool's Day

A savory pie with Buttercup and Acorn squash, Manchego and cottage cheeses

Savory Squash Pie for April Fool's Day | Farm Fresh Feasts


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I never set out to make an April Fool's dish.

Actually, like the wolf in The True Story of the Three Little Pigs (Amazon affiliate link), all I wanted to do was borrow a cup of sugar to make my dear old granny's birthday cake be lazy while making a quiche. I mean, I pretty much threw everything in the Vitamix instead of chopping it all nice and pretty. The resulting mixture didn't strike me as faux sweet potato or pumpkin pie material until I checked it while it was baking. [And it wasn't done, so I hopped in the car to drive my son to sled hockey practice--we ate sandwiches in the car instead--and mulled over the strange appearance of my quiche.]  By the time we arrived at the rink I'd conceived the April Fool's idea hook.  Yes, the folks at hockey are used to my rambling and just smile and nod.

I just had to decide if it tasted good enough for the blog, so between my family, the folks at work, and my visiting parents this has been thoroughly taste tested.  Thumbs up.  Here ya'are.


Savory Squash Pie for April Fool's Day | Farm Fresh Feasts


This is a rich slice of savory squash pie, so we ate ours in small slices. With a salad it would make a lovely meal (though no, I don't have any cute April Fool's salad ideas.  That's what Pinterest is for!).


Savory Squash Pie for April Fool's Day | Farm Fresh Feasts
Acorn squash surrounded by Buttercup squash--new in our CSA farm share last year


Note:  to roast a winter squash, cut it in half pole to pole, scoop out (and compost) the seeds and strings, and place it cut side down on a rimmed baking sheet.  Add a ½ cup of water, and roast at 400 degrees Fahrenheit for 30-60 minutes until the flesh is tender when you squeeze or poke it. Scoop out the flesh, compost the skins, and you're good to go.  You can even freeze this roasted flesh if you want--it's good in muffins or waffles.

I've revamped my Visual Recipe Index! For more ideas using winter squash, please see my Acorn Squash Recipes Collection, my Buttercup/Butternut Squash Recipes Collection, and my Winter Squash Recipes Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?


Friday, March 21, 2014

Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night

A terrific pizza for Spring--salty cubes of country ham paired with leeks and roasted asparagus, finished with a sunny side up egg.

Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts



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This pizza started on a treadmill and ended with a ham biscuit.
Oh, not exactly on a treadmill--but it was while I was on a treadmill [in socks, as it never occurred to me to bring my walking shoes to Ft Wayne, Indiana in February where I was scraping 3 to 5 inches of snow off the van each time I wanted to drive to or from the hockey rink--I don't recommend walking on a treadmill in socks] that I saw a Diners, Dives, and . . . . Drive Ins maybe? show on Food Network.  Not having cable TV at home I'm not up on all this lingo.  On that show, a talented pizza maker in Minnesota, after pulling a kimchi pizza out of a copper pizza oven that I am swooning over still, cracked an egg on a mostly cooked pizza, used a giant-handled pizza peel to lift it up to the upper dome of the oven, and cooked it just a wee bit.  Holy cow that looked good!
When I got a hankering for country ham biscuits--I think because my car was encrusted with salt but I'm not 100% sure--I had enough country ham left over to try my hand at an egg on a pizza.

Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts
Yeah, the crust is um blackened. It's a Feature.
There you are--treadmills to ham biscuits, from Minnesota to the Capitol of the Confederacy . . . on a pizza.

I wrote that introduction after my first attempt at cooking an egg on a pizza, thinking that surely I'd perfect the method with my second attempt.  I mean, I make pizzas for a living a whole lot, you'd think if any home cook in a kitchen could bang this thing out it in a try or two it would be me.  But the reality is I've tried this twice, and while I'm getting better and the results taste great each time, it's not perfect.  Yet.
So why am I posting?  Consider this a Keeping It Real edition of Friday Night Pizza Night.  A [literal, thanks to the spouse's new camera] behind the scenes in my kitchen.  A jumping off place for your home pizza making. Maybe seeing my failures will make you feel better about your less-than-optimal results in the kitchen?  I hope so. I'm trying right alongside you all.
Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts
Wee Oliver Picklepants is my kitchen assistant today.
This pizza is a fiddly one.  When I get into trouble with a recipe, I take it down to the bare essentials.
  •  I tried this with homemade dough and it . . . um, well, it burned blackened before the eggs were fully set.  So I bought a Boboli® [No sponsorship. I bought it, they don't know I exist] to take the whole 'baking the crust' aspect out of the equation. The result was better, but I'm picky in that I prefer my egg whites to be . . . well, white . . . when I eat them.  
  • I made this without, and then with, roasted asparagus.  It's better with more vegetables, like many things are in life. 
  • I tried this with an assortment of cheeses.  I do not like to use slices of fresh mozzarella on this pizza, but shredded mozzarella, shredded cheddar, Grand Cru all taste good.
  • I've made this with country ham and regular ham, and I prefer the country ham (if you eat ham, that is--leave it off if you don't, and the salty cheese will still rock on with the leeks, asparagus, and egg).


For more recipes with asparagus, please see my Asparagus Recipes Collection. For more recipes with leeks please see my Leek Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts
Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts
Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts
Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts

NOTE: This recipe is not gluten free as written, because I used a pizza crust containing gluten. To adapt this recipe for a gluten free diet please substitute the gluten free pizza crust of your choice.
Check labels to confirm that your other ingredients are also gluten free. Good sources for determining gluten free products can be found here:
http://knowgluten.me/2012/03/31/other-names-for-gluten/
http://glutenfreedoctor.com/gluten-free/
http://www.celiac.com/categories/Safe-Gluten%252dFree-Food-List-%7B47%7D-Unsafe-Foods-%26amp%3B-Ingredients/

Egg, Country Ham, Roasted Asparagus and Leek Pizza

Ingredients


  • 12-15 stalks of asparagus (if you've got a bundle, roast 'em all and use half)
  • olive oil (about 2 Tablespoons total, divided)
  • salt and pepper (about ½ teaspoon each, to start)
  • 1 prebaked pizza crust of your choice
  • 1 clove roasted garlic (here's how I put up my garlic crop, or use minced fresh)
  • ⅓ cup sliced leeks (thawed if frozen. what? of course you can freeze leeks)
  • ½ cup finely diced country ham, or regular ham
  • 1 ½ cups shredded cheddar, or mozzarella, or Grand Cru cheese, or a blend
  • 3 eggs, set out so they become room temperature

Instructions


  1. Preheat oven to 400 degrees.  
  2. In a large bowl, toss asparagus with about 1 Tablespoon of olive oil and ½ teaspoon each salt and pepper.  
  3. Spread on a rimmed baking sheet and roast for 10 minutes, then shake the pan to turn the spears and return to the oven for another 5 minutes.  
  4. Remove from oven and then switch the oven over to the Broil setting.  I think at least 10 minutes of the oven hanging out on the Broil setting would do the trick. I did 5, enough to top the pizza and take some photos, and I should have let it go longer.
  5. Combine the remaining Tablespoon olive oil with a smashed clove of roasted garlic or minced fresh garlic. 
  6. Brush this roasted garlic oil over the crust, and think of your friend Heather who gave you the idea to use roasted garlic oil in the first place.  
  7. Scatter leeks and ham across the crust, then place the asparagus thusly in a pleasing pattern (I did it like spokes, and that works for me).  
  8. Top with shredded cheese, leaving 3 open areas without cheese to nestle the eggs.  
  9. Make these open areas towards the outer edge of the pizza crust, because if your egg is in the middle it will never cook. Trust me. Crack the eggs into the open areas.  
  10. Place the pizza under the broiler for 3 to 5 minutes until the egg is set but before the crust burns becomes a Featured Blackened Crust.  If necessary, take the pizza out and cut it before returning it to the broiler to fully cook the egg white.  I don't really care about the yolk--it can be runny, but my egg white needs to be not clear.

Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts

Egg, Country Ham, Asparagus and Leek Pizza--a Peek Behind the Scenes of Pizza Night | Farm Fresh Feasts

This post is shared on the From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays, Simple Supper Tuesdays

Wednesday, March 19, 2014

Radish Sandwich Spread

Shredded radishes mixed with cream and goat cheeses for a zesty sandwich spread

Radish Sandwich Spread | Farm Fresh Feasts


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I'm a tea drinker.

While in college, cola was my caffeine source of choice.  I tried coffee, but the taste never lived up to the smell and I couldn't get past the first two sips (one more to confirm the first sip).  My first job after college involved going to neighboring farms for coffee after morning milking which was fun--except the whole 'coffee=ugh' thing.  Instead I figured out that if I filled up my cup with milk and added a splash of tea for color I could choke it down politely. Ish. Therefore, I became a tea drinker.

I am partial to the restorative powers of afternoon tea.  I think of it as after school snack for grown ups.  The amazing thing about tea is the variety of foods you can consume with a nice cuppa.  Muffins are a favorite of mine [there's a whole category of muffins in that recipe index on my right sidebar]. This sandwich spread is equally at home in an afternoon tea setting or a lunch plate.  The spicy bite of the radishes and mustard is tempered by the cheeses for a lovely nibble.  This was good spread on celery pieces and would probably be good on crackers.

Shredded radishes mixed with cream and goat cheeses for a zesty sandwich spread.


For more recipes using radishes, please see my Radish Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

NOTE:  I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:

Radish Sandwich Spread (makes 4 sandwiches)

Ingredients


  • ¼ cup cream cheese
  • ¼ cup goat cheese
  • 1 Tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 cup shredded radish
  • ¼-½ teaspoon salt, I use kosher
  • ½ teaspoon freshly ground pepper (about)
  • bread of your choice, or use vegetables or crackers

Instructions


  1. Combine in a food processor until well blended.  
  2. Chill for an hour, or up to 4 hours.  Spread on thin sandwich bread or crackers or vegetables, or use as a dip.
  3. Note:  while this spread should chill for a while before serving, it only keeps about a day.  After that it gets kinda weepy, so I recommend making just what you are planning to use that day.


Shredded radishes mixed with cream and goat cheeses for a zesty sandwich spread.

This post is shared with What's Cookin' Wednesday, Fresh Foods WednesdayFrom the Farm Blog Hop, Clever Chicks Blog Hop, Tasty TuesdaysFood on Friday

Monday, March 17, 2014

Roasted Asparagus with Chicken Jelly Noodles

Roasted asparagus served over noodles in a rich creamy chicken stock gravy.

Roasted Asparagus with Chicken Jelly Noodles | Farm Fresh Feasts


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I'm seeing asparagus all over the store now, tender thin sticks of what my spouse and I refer to as 'spargel' since we fell in love in Germany [do not picture us getting all Lady and the Tramp with asparagus, because that would be silly and untrue].  I will undoubtably buy some spargel soon, because it's nearly Spring and Spring makes me think of asparagus, even if I won't get any until our Community Supported Agriculture (CSA) farm share gets harvesting in May.  Locally, the asparagus is no where near harvest time--shoot, my daffodil leaves just peeked above ground 2 days ago.


I discovered roasting asparagus 8 years ago thanks to Alanna and last year discovered roasting asparagus for breakfast thanks to Aimée.  I'll be doing both techniques this year.  This recipe uses roasted asparagus, and on Friday I'll share a pizza using leftover roasted asparagus.  It's a terrific preparation method to have in your asparagus arsenal. [That's weird, right? Asparagus arsenal?]


This is not a vegetarian meal, but it is one without meat on the plate.  If you're looking for a light but flavorful Spring supper, read on.  After I posted how I make chicken stock I learned from Meghan at Whole Natural Life to keep on cooking down my chicken stock until it was very concentrated, and when I do that I get jars of chicken jelly.

Roasted Asparagus with Chicken Jelly Noodles | Farm Fresh Feasts


This particular batch may have been extra concentrated due to excessive time spent surfing the internet (no, I was not on Pinterest).  I'd safely say it simmered a good 4 hours.  I was checking on it, but I just let it keep on going.  The resulting stock, when chilled, is solid and spoonable.


On my FB page, Karen suggests mixing this chicken jelly with flour and frying it in butter for a decadent treat. Sounds divine to me, and I appreciate the suggestion!


If you have concentrated chicken stock and children, your kids will dub this Chicken Jelly and the name will stick.  Then, when you want an easy weeknight meal, pick up some asparagus, head over to Alanna's to learn how to roast it, and start the pasta water.


Roasted Asparagus with Chicken Jelly Noodles | Farm Fresh Feasts



For more recipes using asparagus, please see my Asparagus Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?


Note:  This involves making a sauce starting with a roux.  My friend Sheri taught me that I need to let my butter and flour get nut brown, not just lightly tanned, for best flavor.  So I do--while watching carefully so it doesn't burn.  The stock can simmer for an extra hour, but a roux?  Heck no.  Constant vigilance!  The sauce comes together pretty quick, so I was kinda roasting/boiling/sauce making simultaneously.  This could almost be a Fast from the Farm Share dish, and I will load it under the Quick Take section of the Recipe Index by Category along the right side bar (---> if you're reading this on the website.  If you're reading this via email . . . well just picture it).

Friday, March 14, 2014

Peach Pie with Ginger Crumble Topping

Summer peaches nestled under a snappy ginger oat nut topping make a surprising crumb-topped pie.


Peach Pie with Ginger Crumble Topping | Farm Fresh Feasts



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I blog about seasonal eating--using the produce from my garden and Community Supported Agriculture (CSA) farm share to feed my family.  It's March, it's Pi day, so why am I sharing a recipe featuring peaches?


Peach Pie with Ginger Crumble Topping | Farm Fresh Feasts


One of the primary ways I make the most of our seasonal produce is by putting the abundance up for winter use.  Last summer, when our peach tree was laden with vanishing fruit courtesy of the Certified Wildlife who must have read the Habitat sign Carla posted about making--and putting up--peach pie filling.  Since my daughter and I had been over to glean a friend's heavily laden tree, above,  I had a bunch of peaches when I read the post.  I followed Carla's clear and simple directions and put up several peach pies' worth of filling.  In the winter time, we can enjoy a taste of summer (and enjoy the additional heat in the kitchen) while we're continuing to eat locally.


Peach Pie with Ginger Crumble Topping | Farm Fresh Feasts


I really wasn't planning on sharing this recipe today.  Even though the weather swings from sunny and 67 degrees Fahrenheit to accumulating snow back to sunny and 50s over a 3 day period, I'm thinking Spring!  I've got a roasted asparagus pizza and a radish pizza on deck for future Friday Night Pizza Nights.  But yesterday morning, when babbling about what to post today, my neighbor Dawn said 'but it's Pi day' and I thought, you know, I *do* have a pie recipe to share.  Besides, I've got so many peach pizza recipes for this summer you'd get bored with another peach recipe in August, right?


Peach Pie with Ginger Crumble Topping | Farm Fresh Feasts


If you'd like a more savory pie for Pi Day, I gotcha covered.  Last year I shared the food of my spouse's home** in Pasties, A Meat Pie for Pi Day.  I've also shared a Beef and Bok Choy Pie that we enjoy when we've got Bok Choy from the farm share and beef from the freezer.  I'm still chicken on the concept of homemade crust, though.  My achilles heel.


If you came here looking for a Friday Night Pizza Night, I gotcha covered there as well.  Here's my Visual Pizza Recipe Index, and it's broken up my categories that make sense only to me:  recipes for pizza dough, recipes for pizzas with fruit, recipes for vegetarian pizzas, and recipes for pizzas with me.  Homemade pizza crust?  So NOT my achilles heel.


For more recipes using peaches, please see my Peach Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Wednesday, March 12, 2014

Avocado Lemon Feta Yogurt Dip

An easy and versatile vegetable dip of creamy avocado, bright lemon, and salty feta in a yogurt base



Avocado Lemon Feta Yogurt Dip | Farm Fresh Feasts


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One of my New Year's Resolutions, for the second year running, is to add more avocado to my life.  I love in it guacamole.  I love it filled with corn and black bean salsa.  I love it smashed with some salt, spread on toast, and eaten with an over easy egg.
I got that idea off a BBC show about astronomy and the SOFIA project where I saw some German astronomers--working on the Very Large Telescope--who who were being interviewed over breakfast high up in the Atacama desert in Northern Chile. One astronomer was smashing an avocado with his toast and egg.  Try it--it's delicious. 

Avocado is just delightful--and no, I'm not being paid to say it. It's a New Year's Resolution that I'm able to keep, which is the best kind of resolution.

Brighten up a mashed avocado with a splash of lemon, add the salty tang of feta cheese, make it even creamier with yogurt, and you've got yourself a real winner.

Avocado Lemon Feta Yogurt Dip | Farm Fresh Feasts


This is the first of two avocado dips I'm sharing this spring.  My second is Avocado Feta Hummus. Both use the delightful combination of avocado and feta, first brought to my attention with Maria's Avocado Feta Dip and cemented into my palate with my Slow Cooker Greek Chicken Tacos and Five Layer Mediterranean Chicken Dip.  I like to serve these dips piled with vegetables and sprinkled with additional feta cheese, and we scoop them up with carrot slices, celery sticks, fingers, or pita chips.  I stumbled across this concept last summer, making my supper out of a Layered Vegetable Appetizer, and refined it during January's #AppetizerWeek when I made a week's worth of vegetable appetizers with a talented group of food bloggers.  You can see all our creations on the #AppetizerWeek Pinterest board.


Not into avocado + feta? How about queso? You can find my Avocado Queso Dip here. 


We've had a string of sunny days, which gives me hope that this winter will come to a close.  Amazing how wonderful time spent in a sunbeam can feel.  I think our dogs have it right--follow the path of the sun from East-facing windows to West-facing windows over the course of the day.  [That's when they're not napping on the heat vents.] This dip makes me think that Spring is right around the corner which, looking at the calendar, it is.  Hooray!

Monday, March 10, 2014

Thai Turkey Cold Busting Hot and Sour Egg Drop Soup

Fight colds with this Hot and Sour Thai-seasoned Turkey, Carrot, and Rice Egg Drop Soup

Thai Turkey Cold Busting Hot and Sour Egg Drop Soup | Farm Fresh Feasts



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When I was in nursing school, in a previous life, Hot and Sour Soup became my magical cure-all for any bugs picked up at the hospital that threatened to take me down.  I'd swing by my favorite Chinese restaurant and pick up a quart when I first felt a tickle in my throat, and usually by the time I'd consumed the container I was right as rain.

Of course I've moved far away from that restaurant, and had good and not as good Hot and Sour Soups in the intervening lives years.


Thai Turkey Cold Busting Hot and Sour Egg Drop Soup | Farm Fresh Feasts


This soup is emphatically NOT a traditional version of Chinese Restaurant Hot and Sour Soup.  Instead, it's got the hot and sour-ness that I crave when I'm sick, coupled with the consistency of egg drop soup that soothes my throat, along with carrots and rice that comfort me like a good bowl of chicken soup should.  Except this is made with a turkey carcass.  Yes, part of my Thanksgiving turkey carcass if you must know.

This is an excellent reason to save your Thanksgiving turkey carcass in your freezer until you're ready for it.  No sense wasting it on some day-after-Thanksgiving soup when you've got amazing leftovers still in the fridge.  No, save that turkey carcass, along with the bits and bobs of vegetables collected in your Soup Pack, for a Real Need.

I made this soup while in Real Need for Soup.  While I was sharing sunny orange recipes here during HashtagOrangeWeek recently, I was sneezing and hacking my way around the Disney World Parks in Florida.  As if being sick wasn't enough, we traveled to/from Florida in a plane and my ears went wrong shortly after take off and still weren't right a week after returning home.  Add to all of the above I had a cough that made me gag and, well, if you've had kids then you know there are . . . consequences . . . when you are walking around having coughing attacks.  So there I am at Disney, sneezing, coughing, and consequencing all over the place, and hoping to survive the flight home so I could make soup. /rant

Thai Turkey Cold Busting Hot and Sour Egg Drop Soup | Farm Fresh Feasts


Thanking again my well-stocked pantry, I slept in (love my bed) and started this soup the day after I got home.  I was inspired by Lydia's Quick and Easy Hot and Sour Soup with Tofu, Shiitake Mushrooms and Noodles and Tyler Florence's Hot and Sour Soup. Now, normally I like the hands off approach of slow cooker soup stock, throwing everything into the crock pot for a day/night before straining and using.  And while that technique is awesome, there is one drawback--in a slow cooker you don't get the flavor concentration from evaporation like you do in an uncovered stock pot on the stove top.  I cooked this stock for 4 hours on the stove top, until it was reduced by about half [and took a picture so you could see**] then called it good.  Using mostly fridge and freezer items I threw together the rest of the soup, snapped some more photos, and we enjoyed a late lunch.  I was fortified for the rest of the day. And then a few more thanks to the awesome leftovers.


Thai Turkey Cold Busting Hot and Sour Egg Drop Soup | Farm Fresh Feasts


If you're looking for the cold-busting properties of a bowl of hot and sour soup, the consistency of egg drop soup, the comfort of a poultry-filled carrot and rice soup--this recipe is for you.


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Friday, March 7, 2014

Hoisin Sesame Swai with Hoisin-Roasted Radishes

Hoisin sauce and a crunchy ginger-sesame seed blend coat this firm white-fleshed fish, served with tender roasted radishes and Asian-seasoned sautéed beet greens

Hoisin Sesame Swai with Hoisin-Roasted Radishes | Farm Fresh Feasts


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Do you ever wear matching clothing? Complete track suits?  Do you wish for Adult Garanimals with coded tags that help you decide if your top and your bottom clothing choices coordinate?

Where am I going with this?

It's not very usual for me to have all the foods matchy-matchy on the plate.  [Heck, the plates don't even match each other.] Apparently I tend to get all matchy-matchy with Swai.
Like I said the first time I posted a Swai recipe, "Swai is a white fleshed fish in the "Good Alternative" category on the Monterey Bay Aquarium Seafood Watch website.  Protein that is a Good Alternative, that is a great price, is good for me." That remains true today. In addition to the beef in the freezer (link to my beef recipe round up featuring 106 recipes from 66 bloggers) and the wild sockeye salmon from Seldovia Point, AK, the fish we eat the most is Swai.  It's useful in a variety of preparations, I've shared some related links below.


We often like to eat fish with rice, so I wanted to try an Asian preparation for this Swai.  I picked up this sesame seed blend at a TJMaxx/Marshall's, taking a page from Heather's shopping tips, and thought it would be good rolled around inside out sushi as a coating for fish.  From there the idea of coating the fish in hoisin sauce was a no-brainer.

Since I also had radishes from the Community Supported Agriculture (CSA) farm share to play with, I opted to give them a similar coating and see how it played in Peoria the dining room. The result was surprisingly good.  Roasting brings out the sweetness from the radishes and the hoisin provides them with a nice tang.  We all enjoyed this meal, and to get the entire family to enjoy radishes is an accomplishment worthy of a Week In Review post.

Hoisin Sesame Swai with Hoisin-Roasted Radishes | Farm Fresh Feasts

On the plate you'll also see beet greens.  Specifically, Asian Beet Greens.  This bonus recipe is up on my FB page and my G+ page if you'd like to check it out.


For more recipes using radishes, please see my Radish Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Wednesday, March 5, 2014

Guinness-braised Brats and Broccoli-topped Baked Potatoes

A seasonal topping for a St Patrick's day supper, this simple meal consists of sausages braised in Stout coupled with fresh broccoli and a baked potato, covered in cheese.

Guinness-braised Brats and Broccoli-topped Baked Potatoes | Farm Fresh Feasts



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I made this as a simple 'use what we've got from the fridge/pantry' supper.  As I thought more about what I wanted to write for March/St Patrick's day I realized this simple meal would make an excellent alternative to a more traditional bill of fare.  I mean, I love corned beef and cabbage, especially in the form of New England Boiled Dinner, but I dislike eating it when the marketing hype tells me to do so.  Don't get me wrong--in March I love to buy cabbage and potatoes on sale, and at the end of the post I'll share some other cabbage recipes--I just don't like being told when to eat things.


Guinness-braised Brats and Broccoli-topped Baked Potatoes | Farm Fresh Feasts


If you want to go rogue for St Patrick's day (heck, I'm not even Irish) join me.  This starts, as do all good Irish tales, with a bottle of Guinness.  I confess the only time I've actually relished a glass of Guinness was in a pub in Ireland--possibly in Baltimore but I'm not 100% sure which town, though of my time in Ireland, Baltimore and the Dingle peninsula was my favorite area.


A seasonal topping for a St Patrick's day supper, this simple meal consists of sausages braised in Stout coupled with fresh broccoli and a baked potato, covered in cheese.


For more recipes using broccoli, please see my Broccoli Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me scrambling around in March trying to keep eating seasonally and locally and running out of fresh food and freezer inspiration.

I'm sharing more recipes on Pinterest, follow me there. If you like good reads, I share articles that catch my eye on my Facebook page, follow me there. If you like a good peek behind the scenes as much as I do, follow me on Instagram. Want to know How to Use This Blog?


Note--I microwaved my broccoli.  I probably should have roasted it, seeing as I had the oven on anyway, but this post on roasting broccoli wasn't on my mental radar screen.

Final note--do you like crispy baked potato skins with creamy potato insides?  Alyssa has a tutorial for Perfect Baked Potatoes at Everyday Maven.  Do check it out.

Monday, March 3, 2014

Slow Cooker Sweet Potato Chili with Hatch Chiles, Corn, and Beef

Sweet and spicy chili that simmers in the slow cooker for an easy supper. This chili has beef, sweet potatoes, 3 kinds of beans, corn, peppers and Hatch chiles for amazing flavor

Slow Cooker Sweet Potato Chili with Hatch Chiles, Corn, and Beef | Farm Fresh Feasts



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When my friend Mary brought her Sweet Potato and Black Bean chili to the thrift shop for lunch, I spooned up that bowl of spicy comfort and was smitten.  Mary's chili, adapted from The Clueless Vegetarian (Amazon affiliate link) was spicy yet went down smoothly, and like all great chilies each person can customize their bowl with a variety of toppings.
I don't know about you, but I tend to become smitten with foods and cook them over and over.  Being a seasonal eater works well with this tendency, because I'm always moving onto what's up next, seasonally, and don't really have time to get into food ruts. At least it works well when fresh vegetables are appearing each week in our Community Supported Agriculture (CSA) farm share box!  During the winter months I tend to rely on the produce that can store longer, like the sweet potatoes and butternut squash in the Strategic Winter Squash Reserve, as well as vegetables I've canned or frozen.
I was so smitten with this chili that I made it several times. Each time I loved it even more.  My kids gobbled it up.  Shoot, it was even the first leftover my spouse scrounged out of the fridge when he returned from his most recent deployment.  The combination of colorful beans and sweet potatoes from this chili inspired my Harvest Sweet Potato Salsa.



Slow Cooker Sweet Potato Chili with Hatch Chiles, Corn, and Beef | Farm Fresh Feasts

Serving chili is a great meal for a variety of eaters--you can top it with a whole host of extras if you like.  Some of our favorite toppings:
  • red and green salsas
  • pickled peppers
  • black olives
  • shredded cheese
  • sour cream
  • tortilla chips
My friend Rebbie hosted a chili party which included an oven full of baked potatoes.  My kids created their own loaded baked potatoes from Rebbie's topping selections and missed out on her award-winning chili, but we all went home full and happy.