Showing posts with label CSA Recipes. Show all posts
Showing posts with label CSA Recipes. Show all posts

Thursday, June 18, 2020

Garlic Scape Herbed Cream Cheese


A fast and flavorful spread for appetizers or snacks, this zesty cream cheese marries fresh herbs with garlic scapes for a Spring treat. Spread this on crackers or tortillas, pipe it into peppers, or dunk a carrot for a fresh from the farm share appetizer.


A fast and flavorful spread for appetizers or snacks, this zesty cream cheese marries fresh herbs with garlic scapes for a Spring treat. Spread this on crackers or tortillas, pipe it into peppers, or dunk a carrot for a fresh from the farm share appetizer.

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To make a more useful website for my fellow farm share eating folks, I periodically ask food bloggers for recipes so I can add their photos (and links back to their sites) to my Visual Recipe Index by Ingredient.
It's mean, rude, poor form, and illegal to take recipes and photos someone else has created and publish them on another website. Want to print off a recipe to hang on your fridge and refer to? Rock on! Here's how to print from my site. Want to copy and paste this post to publish somewhere else? No, you do not have my permission to steal my work. You're most welcome to link to this page instead.

When I was gathering garlic scape recipes I came across this Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes from Kim of Kiss My Smoke. Her recipe reminded me that I hadn't tried making a savory cheese spread using farm share ingredients.



A fast and flavorful spread for appetizers or snacks, this zesty cream cheese marries fresh herbs with garlic scapes for a Spring treat. Spread this on crackers or tortillas, pipe it into peppers, or dunk a carrot for a fresh from the farm share appetizer.


This is not that spread that my kids keep asking me to make--I think I need to use some ricotta and more pepper to make it a bit drier/firm it up, to come closer to Boursin, but much more testing is needed. Rule #3, something to look forward to. 


[What are Rules #1 and #2? Rule #1--you need someone to love. Rule #2--you need something to do. Rule #3--you need something to look forward to. I learned these from my spouse shortly after we met.]


A fast and flavorful spread for appetizers or snacks, this zesty cream cheese marries fresh herbs with garlic scapes for a Spring treat. Spread this on crackers or tortillas, pipe it into peppers, or dunk a carrot for a fresh from the farm share appetizer.


Monday, April 27, 2020

Wild Violet Muffins with Wild Violet Sugar #MuffinMonday


Tender light muffins sweetened with wild violet syrup and sprinkled with wild violet sugar. Edible flowers baked into a Spring floral treat.


image of a plate of wild violet muffins topped with wild violet sugar

I'm reposting this recipe because the violets have appeared in the yard. Enjoy!

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About the only thing worth foraging in my yard these days are violets.

The garlic has woken up from it's deep winter slumber though it's nowhere near harvesting. The chives and raspberry canes are just beginning to stir. Some red leaf lettuce and celery from the compost miraculously survived the winter and is peeping up from a raised bed--though I suspect bunnies might nibble it off.

photo of a wild violet bloom
My spouse took this bug's view of a violet in our front yard yesterday.
I'm pretty much over playing with the Strategic Winter Squash Reserve, and I'm sick of eating down the put up vegetables in the freezer and pantry before we move. I want to forage with something fresh.

Wild violets it is.


Wednesday, April 22, 2020

A Recipe for Compost

Bottom Line Up Front (BLUF): Use a mulching mower or reversible leaf blower to shred Fall leaves, save them in bags or bins, add them to your kitchen scraps to create nutritious soil.

http://www.farmfreshfeasts.com/2014/09/a-recipe-for-compost.html

Please enjoy this post from several years ago--relevant now more than ever!


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I've added a gardening tip here and there over the past few years, but I've always included a recipe for a food that uses whatever vegetable or herb I've been discussing.


Today's post is a little different. I feel strongly that an appreciation of fresh food leads invariably, inevitably, inexorably back to the source: where your food comes from.

More folks getting interested in fresh local food means more folks trying their hands at growing some portion of it.

Maybe it's a windowsill with some herb pots in an apartment, or maybe it's rotation planting of your annual garlic and basil crops in raised beds.

One of the easiest and cheapest ways to make your gardening efforts succeed is to make compost. 


Friday, February 28, 2020

Peanut Butter, Spinach and Banana Smoothie--an Allergen Friendly Recipe

Creamy, satisfying, and green--this peanut butter, spinach and banana smoothie has it all. A smoothie you drink because you want to AND because you want to feel good about what you're eating.


image of a peanut butter, spinach, and banana smoothie in a glass with a blender behind it



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Ready for a fresh meal in a glass? One that you can meal prep, too?



I've got a yummy green smoothie for you--it's what I've been living on the past few weeks. I figured it's a good time to republish this recipe post.

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Image of a blender of peanut butter spinach and banana smoothie being poured into a glass


If you are already a green smoothie person skip this paragraph. If you're not, why not? I used to drink green smoothies (spinach or kale combined with fruits in an attempt to make the greens palatable) and feel virtuous, not satiated, so I understand the lukewarm feeling towards the green smoothie. But I would like you to try this one, if you've got spinach and banana lying around and feel so inclined.

Wednesday, December 11, 2019

Finnish Oven Pancake

A Finnish Oven Pancake is a rich morning treat made from pantry staples. Try this recipe with eggnog for a festive holiday breakfast. It's also perfect for a lazy Snow day.



image of a Finnish Oven Pancake in a round cake pan on a snowy lawn



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I love a good snow day. 
It's Mother Nature giving you an opportunity to pause, 
catch your breath, and take in the beauty of the world.

What's the best breakfast to make on a snow day?


To me, this Finnish Oven Pancake is the perfect Snow Day breakfast. It's made with common ingredients (eggs/flour/butter/milk) and it takes a while to bake--something I wouldn't normally do on a busy weekday morning.

Do you need a recipe to use up some eggnog?


During the holiday season I have eggnog on hand so I'll switch things up and make this using eggnog for a special treat. Try it with any flavor of eggnog you've got!


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A Finnish Oven Pancake is a rich morning treat made from pantry staples. Try this recipe with eggnog for a festive holiday breakfast. It's also perfect for a lazy Snow day.


While living in Virginia I started our family tradition of the Finnish Oven Pancake Snow Day Breakfast.


You may know this as a Dutch Baby, but I've seen many Dutch babies (Thomas and Emily come immediately to mind) and while I'd love to nibble on chunky baby thighs, they didn't look a thing like this.

Friday, November 15, 2019

Curried Sweet Potato Soup in the Instant Pot

Smooth and creamy with warming Thai spices, this vegan sweet potato soup cooks up quickly in the Instant Pot for an easy first course or light meal.

image of 2 bowls of curried sweet potato soup, an Instant Pot, colorful napkins, spoons, and sweet potatoes

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I like to use my Instant Pot to prepare meal components--not just meals. In the summertime that means cooking--and freezing--endless ears of freshly shucked corn, or steaming potatoes for potato salad or my Grilled Garlic Scape Pesto Smashed Potatoes recipe. In the fall and winter that means preparing winter squash and root vegetables.

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Smooth and creamy, with warming Thai spices, this vegan sweet potato soup cooks up quickly in the Instant Pot for an easy first course or light meal.


If you find yourself with an abundance of oddly-shaped sweet potatoes from your Community Supported Agriculture (CSA) farm share, the farmer's market, an ugly produce subscription service or your own garden--try this recipe! It's a terrific way to use cooked sweet potatoes in a simple and satisfying soup.

Monday, November 4, 2019

Dairy Free Corn Casserole (Small Batch Thanksgiving)

This recipe makes a light (and dairy free) corn casserole. Skip the boxed mix and control your own ingredients!


close up of a Thanksgiving plate laden with side dishes including dairy free corn pudding casserole

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I am all about inclusion. Is that because I have a disabled kid? Because I love people who are LGBTQ? Because I share meals with folks who have different eating styles? Because I have lived in a country where I was a minority? I dunno. The result is that I strive to make everyone feel welcome at my table.

close up of a spoonful of dairy free corn pudding casserole


That doesn't mean I choose the lowest common denominator. My octogenarian house is accessible for my son but not for his sled hockey teammates. I won't plan an entirely meatless Thanksgiving meal for the lone vegetarian at the table--but I will choose vegetable stock over chicken stock in stuffing or in my Silken Turnip and Potato Soup so that more of the dishes on offer are appropriate for the folks who come together to share the meal.


This recipe combines roasted corn and caramelized onions in a light (and dairy free) corn pudding. Perfect for Thanksgiving or holiday dinners.


This recipe came about because of two things:  my conflicting desires to have a lot of side dishes and a small batch Thanksgiving, coupled with my neighbor hosting her extended family for the holiday and having less control over the food on her table. Her son has a severe dairy and nut allergy, and even well-meaning relatives don't always think it through.
"There's no milk or nuts in these Rice Krispie Treats!"  "Did you butter the pan?"
"Yes! Oh . . . I didn't think of that." 
Since I was thinking it through, and wanted the challenge of re-imagining a corn pudding without using a box of corn muffin mix, I offered to bring over a dairy free corn casserole for her table.


I figured I could divvy the mixture between 2 dishes so that we'd get variety in our side dishes while she'd get another dish that she knew was safe for her son.

Friday, September 20, 2019

Easy Chile Relleno Pizza

Chile Relleno Pizza is an easy 5 ingredient vegetarian pizza which echoes the flavors of a cheese-stuffed, batter-dipped, roasted chile pepper. I just skipped the frying aspect, and tossed it on a pizza crust instead.


image of a slice of Easy Chile Relleno Pizza on a plate


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This pizza can be enjoyed year round because the basic ingredients--eggs, salsa, roasted peppers--are accessible year round. It's got enough heat to make it interesting, and it's a meatless pizza that appeals to vegetarians and omnivores alike. You don't need a lot of preparation--a quick trip to the grocery store should set you up just fine--and making pizza at home is often faster than take out.


How do I make pizza at home faster than delivery?


Good planning is one of my keys to success in the kitchen--which sounds lofty but simply means that I've got a roll of parchment paper next to the foil and wax paper in the drawer, a pizza stone that lives in my oven and another that lives on my grill, and I'm likely to save that last cup of taco meat or that bit of leftover cooked potatoes because I'm thinking "I could put this on a pizza".


At any given moment you could open the door to the fridge or freezer and find a wide variety of vegetables and meats that would make a decent pizza. It's in my daily plan on Friday mornings to make a batch of pizza dough--something I do while the dogs are eating their breakfast.


If it's just two of us I'll still make a pair of pizzas but I'll divide the dough into thirds and save one in the freezer for a busy Friday. If you're interested in exploring more about making pizza at home, here's my Pizza Primer post--a brain dump (with images!) of my pizza wisdom from the past 20 years of making pizza at home.

Friday, September 13, 2019

Apple Fig Chutney

Use your seasonal fruits in tasty ways! Made of apples and fresh figs with savory spices, apple fig chutney is a tangy condiment that is easy to cook on the stove and can be water bath processed for shelf stability.


image of 3 jars of apple fig chutney on burlap cloth



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I like to combine produce that ripens at the same time. Tomatoes and basil, for one example. Corn and zucchini, for another. Apples and figs are an area I'm slowly exploring. Last year I shared my Fresh Fig and Apple Salad. Today I've updated an old post with new video, an easier to read recipe card, and the same terrific recipe.


This recipe is based off of Marisa McClellan's Apple Pear Chutney recipe in her book Food in Jars, shown below. I changed it up a bit since I had fresh figs on offer. How did I get the fresh figs, you ask? Read on for my earlier thoughts on foraging fruit!


Monday, July 29, 2019

Peach Zucchini Muffins #MuffinMonday


Chunks of peaches combined with shredded zucchini in this peach jam-sweetened whole grain muffin.


photo of a plate of peach & zucchini muffins on a table, with muffins scattered around


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Necessity is the mother of inventive recipes I am sure. Why else would anyone combine zucchini and peaches? Sure, food that is ripe at the same time generally pairs well together (tomatoes + basil, cucumbers + dill are two good examples) but it seems a little crazy to combine peaches and zucchini in a muffin.



Call me crazy. I've been a canning fool (you can see on my FB page) and when I realized I had a jar of peach jam left in the pantry from a previous . . . ahem . . . home . . . I decided to use it in a muffin.  [What happens to jam after a 23 months in a cool dark place? Well, not much. The top of the jam was a bit darker than the rest, but the jar remained sealed and it tasted delicious. I just wanted room for all the peach raspberry jam I canned this year. Out with the old. Into a muffin.]

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Chunks of peaches combined with shredded zucchini in this peach jam-sweetened whole grain muffin recipe.


This muffin uses whole grains--whole wheat flour and cornmeal. The first and third batches were made using white whole wheat flour and are a bit lighter in texture than the second batch, but using your standard whole wheat flour works fine as well.

Wednesday, June 26, 2019

Copycat Recipe CPK White Spinach Pizza

Fresh spinach, feta and mozzarella cheese on a roasted garlic oil-brushed crust. A copycat recipe for a homemade version of CPK White Spinach Pizza.


image of a slice of copycat CPK white spinach pizza on a plate



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One of my favorite items in the Community Supported Agriculture (CSA) farm share or at the farmer's market is a bag of spinach. There are so many possibilities! If I'm overwhelmed with greens, unwashed spinach can hang out in the crisper longer than lettuce or even be frozen--to use in smoothies later on. My favorite is my Allergy Friendly Peanut Butter, Spinach, and Banana Smoothie. Today I'm sharing an updated version of a favorite way to use fresh spinach on a pizza.

Monday, June 10, 2019

Shrimp and Garlic Scape Scampi

Shrimp seasoned with garlic scape pesto and parsley then tossed in a wine/butter/lemon sauce and served over pasta.  This is local seasonal eating. The high falutin' way.



Photo of shrimp, garlic scape pesto, and parsley in a wine/butter/lemon sauce over pasta.  Seasonal eating. The high falutin' way.



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You're either here because you've got garlic scapes and want ideas for how to use them, or because you're looking for a different twist on the classic Shrimp Scampi. Either way, let's start with a little background info so that we're all on the same page.

What is a garlic scape?


Garlic grows in a bulb--like a tulip--and produces a flower. Unlike tulips, though, you don't want this flower--so you cut off the scapes while the flower part is still a tight bud. That's a garlic scape. Old Farmers [my Dad] say cutting off the bud forces enables the garlic plant to put all its energy into making a larger base or head or bulb. We're all about bigger bulbs of garlic, right?

image of a garlic scape in a garden bed



Since garlic--again like tulips--ripens but once a year there's only one shot to get garlic scapes each year. If you don't grow your own garlic [and here's a DIY post on planting/harvesting/putting up a year's supply of garlic and pesto from one raised bed] you can find scapes at a farmer's market of from a Community Supported Agriculture (CSA) farm share. It is rare to find them in a grocery store which is all the more reason to eat locally--they are a versatile veggie!



Image of a cast iron skillet with shrimp, garlic scape pesto, and parsley in a wine/butter/lemon sauce over pasta.



The requisite Food (Blogger) Origination Story


The first time I made Shrimp Scampi was in high school.  In an effort to save money I decided to make my boyfriend our pre-prom dinner at home. [We went to different high schools and attended two proms--though I have no memory of actually going to his prom . . . perhaps we just ate shrimp scampi at my house instead?].

I got the recipe on a piece of lab paper from Miss Tigani, my high school biology teacher. That scrap of paper hasn't been seen in decades, but the basics of scampi--garlic, butter, parsley, lemon, white wine--stayed with me.  I thought the milder taste of garlic scapes would go nicely for my family.
See, while I would love me some garlic shrimp from the white shrimp truck on the North Shore of Oahu, I know that the resulting 3 days of garlic oozing from my pores would not be appreciated by my spouse.  So I'll stay on the mainland and create this instead.

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Shrimp, garlic scape pesto, and parsley in a wine/butter/lemon sauce over pasta.  Seasonal eating. The high falutin' way.

Tuesday, April 23, 2019

How to Save Money and Reduce Waste in the Kitchen




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Today's post is an update of one I wrote back when the big purple mountains were the little green hills. Back before I knew what SEO was, back when I'd be silly and creative with my post titles.
I've updated the post--but the behaviors I described back then are behaviors I still practice--today!
Since I am primarily a visual learner but I want to make these simple behaviors accessible to every learning style, I've created a series of short videos to help show what I mean. Let's get started!


Keeping your kitchen environmentally friendly is more than buying certain products. It's practicing certain behaviors that help to reduce waste and save you money. Did you know that about 31% of the solid waste in the US is food waste? I learned that scary fact at a Montgomery County Food Summit and wrote about my tips for reducing food waste here. I want to do more than reduce my food waste, though. I want to stretch my food dollars to make more meals for my family.


Reduce, Reuse, Recycle becomes Reduce (x3), Reuse, Repurpose, and Regrow


The first R is Reduce. I practice 3 different "reduce" behaviors to save money, get fit, and do my part to save the planet. The biggest one is that I deliberately reduce the amount of meat I eat. I pay attention to the portion sizes and often use meat as a garnish. For example, instead of each person getting a single steak on a plate I'll grill a couple of steaks, slice them into strips, and we'll each have a serving of steak strips. It's plenty for us to eat at one sitting and there's usually leftovers for another meal. What's the best way to eat less meat? Eat more veggies! Here's a post I wrote on how to boost the vegetable content of your meals all day long.

I'll stretch a pound of ground meat into 6-8 servings by combining it with finely chopped vegetables. Some of my favorites include onions, celery, carrots, bell peppers, shredded zucchini or kohlrabi, chopped mushrooms, and corn. I use that veggie mix in tacos, in meatloaf, and in casseroles aka Hot Dish.
Here are some of my tried and true recipes to stretch meat:



One simple change I made to reduce the amount of food I eat is to reduce my every day plate size. Breakfast and lunch are often on 6½ inch plates. Snacks and desserts are on 5½ inch dishes. And dinners? I use an 8 inch "lunch" plate! I do keep my 11 inch dishes to use on Thanksgiving and other 'gimme all the sides' holidays when I'm wearing my eatin' pants. Piling food onto a smaller plate makes a smaller amount of food look more abundant, and that's another way I reduce the amount of food I need to buy.


The final Reduce I'd like to share is about drinks. If your go-to drink is tap water, more power to ya! I save money and reduce the amount of waste I'm generating by reducing the amount I spend on fancy single serve drinks. This doesn't mean I don't meet a friend for coffee--that's the happy exception to my daily normal. I bring a cup with me when I go out to reduce the single use packaging waste. I choose to make my go-to fancy drink (for me, Iced Chai) at home. Here's my DIY Iced Chai recipe. This Spring I'm testing out different methods to make a DIY version of the slightly sweet fruity tea that we like to drink on expeditions.




Wednesday, April 3, 2019

Avocado Feta Hummus Layered Vegetable Appetizer

Avocado feta hummus is a pretty and protein-rich vegetarian appetizer. Customize your platter with diced vegetable toppings and use pita chips or sliced vegetables as dippers.


Image of a plate of Avocado feta hummus topped with diced peppers, olives, and red onions served with a bowl of pita chips


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Being an intentionally seasonal eater means I get to eat amazingly delicious foods.  Fresh food--tomatoes, strawberries, even celery--just tastes better and I'm usually willing to wait out the winter months for those fresh tastes.  But if I limited my diet to solely local foods, I'd miss out on bananas, avocados, olives, shrimp, chocolate, salmon, tea . . . lots of stuff!


I compromise, of a sort, and think Kristy's idea of eating 80% local/20% other, as described in her podcast, is a terrific idea.  Every beet we eat is locally grown.  All the kale, as well. Much of the tomatoes and tomato-based products we eat are from my backyard and our Community Supported Agriculture (CSA) farm share. I make enough pesto to last us for the year.  I'm also good with garlic, between roasting my own crop and using the fresh stuff from the farm share.


photo of Avocado feta hummus served as a layered appetizer topped with feta cheese, red onion, green olives, and yellow peppers


Avocados are an area where I enjoy breaking out of the local foods mode. After all, no avocado trees grow in my backyard (although I did have a banana tree when we lived in Hawaii)! Several years of resolving to add more avocados to my life [this is a New Year's Resolution more should adopt--it's fun!] means I am happy to report that I've gone beyond guacamole and avocado toast.


As soon as I tried the combination of salty feta and creamy avocado in Maria and Josh's Avocado Feta dip I was hooked. I keep coming back to that combination. I shared an Avocado Feta Lemon Yogurt Dip, and today I've made it into a hummus.


Avocado feta hummus is good as a stand alone dip--but it sings when you layer it with fresh & preserved vegetables and additional cheese then scoop it up with fresh veggies and pita chips.


I think this dip--with the green olives, yellow peppers, and red onion--looks like Easter egg colors.  I'm sharing it now just because I thought it would be a nice Easter appetizer, and I like to plan ahead.

Monday, March 25, 2019

Sugar Free Banana Pecan Muffins #MuffinMonday

A naturally sweetened whole grain muffin full of bananas, dates, and toasted pecans.

Image of a muffin pan filled with sugar free banana date pecan muffins



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Today's muffin is a a delicious blast from the past. As my daughter was revising my drop down recipe index during her Spring Break she commented, 'you have a lot of muffins'. Since she's been the beneficiary of most of those muffins, I rolled my eyes at her and went back to my book. However, it did remind me that I've been wanting to share this recipe for Muffin Monday.


This recipe does not use granulated sugar. Nor does it use any sugar substitute your grandma wouldn't recognize--unless your grandma lived in the 1800s in a northern climate away from rail transportation and never saw a banana. Most folks alive and reading this on a screen probably have grandmas who grew up with dates, too. These fruits are what I used to sweeten this muffin, on purpose, and I think they make an excellent combination.

Wednesday, November 21, 2018

Cranberry Honey Butter

This compound butter is tangy and slightly sweet, terrific on seasonal veggies, desserts, or breads. It's a terrific last minute homemade addition to a Thanksgiving or holiday meal.

image of a ramekin of cranberry honey butter surrounded by cranberries

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I couldn't decide if I should post this recipe for Thanksgiving, Thanksgivukkah, or Christmas meals, so I opted for the 'throw it up there the day before Thanksgiving and call it a last-minute homemade addition' strategy.


Did it work?


If you're reading this in a turkey coma, I hope to give you ideas for upcoming meals or a reason to toss a bag of cranberries (on sale now, impossible to find later) into the freezer.


This compound butter is tangy and slightly sweet, terrific on seasonal veggies, desserts, or breads. It's a terrific last minute homemade addition to a Thanksgiving or holiday meal.



The pretty pink color would look nice on a variety of tablescapes--Thanksgiving, Christmas, Valentine's day--tragically I am not a tablescape kind of person. I can cook the food. Don't rely on me to make it look pretty, too.

Friday, November 16, 2018

Cranberry Salsa--put it up or give it away

Sweet and spicy, this gluten free condiment is terrific on a leftover turkey sandwich. The bright color makes a lovely edible gift during the holiday season.



image of  a plate containing a turkey sandwich topped with cranberry salsa


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I have a confession and an apology. Apology first. When I shared the Cranberry Chicken Swiss Chard Leek Enchiladas I was unaware that one of the ingredients I used, cranberry salsa, was not always available. I'm sorry.


Now for the confession--I often work ahead, posting recipes made up to a year in advance. See, I'm slow as the molasses in my cold kitchen in the wintertime. If I were to get recipes written, photographed and typed and published in order I'd be sharing tomato recipes in November, pumpkin recipes in January, and butternut squash recipes in April.


Nobody wants that--not even the folks Down Under?! Instead of missing the seasons by a mile, I opt to save posts until they are seasonally ripe. I've got some flexibility that way, so I can toss in a Beef and Venison Sloppy Joe recipe or a Slow Cooker Apple Chai for a crowd when the spirit moves me [and I'm asked].


Sweet and spicy, this gluten free condiment of honey-sweetened cranberries, onions, and peppers is terrific on a leftover turkey sandwich. The bright color makes a lovely edible gift during the holiday season.



Most of the time this method--of working ahead and taking my time, works fine. Sometimes I screw up. Royally. In this case I tried to find the same brand of cranberry salsa in the store and even contacted Ocean Spray only to learn that they don't make cranberry salsa each year. Instead of just saying 'oh well, you're on your own', I grabbed a bag of cranberries from my freezer stash and some hot peppers from my Community Supported Agriculture (CSA) farm share and made a batch.


pic of a pot of bubbling cranberry salsa



If you've ever made cranberry sauce from the bag of berries, you can make cranberry salsa. It's just boiling and stirring, after all. If your cranberry sauce involves opening a can from both ends, let's talk and explore your options.


image of a pantry shelf filled with jars of home-canned goods.



I canned this cranberry salsa. In fact I've canned so many things that my shelf support broke! Luckily the shelf fell onto the jars of salsa verde and Cantina Style Strawberry Salsa, so nothing slid to the floor. Although I did get 7 jars to fill up my canner, I did have a wee bit left over and it has been in my fridge for 2 weeks and tastes delicious. I'll bet it's good for at least 2-3 weeks in the fridge, and that's plenty long for Thanksgiving turkey sandwich leftovers. That means you don't have to process this before using.


image of a making a turkey sandwich with cranberry salsa, cheese, kohlrabi pickles, lettuce, and bread
Salad greens from the farm share and kohlrabi pickles make this sandwich amazing.


Friday, November 9, 2018

Apple and Sausage Cornbread Stuffing

A cornbread stuffing with chunks of apple and turkey sausage along with sautéed celery and onions. If you're using gluten free cornmeal, this is a gluten free side dish for a holiday table.

image of a pan with Apple and Sausage Cornbread stuffing and a serving spoon



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Today you can turn on a TV and see chefs making recipes in well-lit studios right in their own homes. It wasn't always this way. In the 1950's, in Minnesota, watching a food show on Minnesota Educational Television meant a county extension agent coming into the studio to demonstrate a seasonal recipe or new product. Hot lights, unscripted--just wild & wooly cooking on the fly where anything goes. The original Reality TV.



photo of a baking pan of Apple and Sausage Cornbread stuffing


I grew up eating "Doc Billings Stuffing" on Christmas day at Mrs. Loomis' home, but it wasn't until I was older that I learned the story behind the name.

Eleanor Loomis was a Consumer Education Specialist in the Extension service of the University of Minnesota in the 1950's. She was on TV weekly, sharing buying tips, recipes, and cooking techniques. One week the theme of her show was Thanksgiving, and she brought in a special guest, Doc Billings. Doc Billings was a Turkey Specialist in the Extension service. For that episode she made her signature stuffing recipe--a moist rosemary-scented stuffing with apples and onions.


Doc Billings was aghast at how wet her stuffing appeared and threw a handful up the the ceiling. The cameraman followed the action all the way up, lingering on the glob of stuffing stuck to the studio ceiling. Mrs Loomis was mortified, her story became legend in my family, and I've always liked apples and onions in my stuffing. I also like cornbread stuffings, and oyster stuffings, and really I'm just a stuffing fan. Or call it dressing, if you prefer--I don't stuff my bird with it either way.

Wednesday, November 7, 2018

Make Ahead Irish Mashed Potato Casserole

Mashed potatoes made decadent with cream cheese, roasted garlic, and sour cream. Make them ahead of time and reheat in the oven or the slow cooker. Great for holiday potlucks, kids having dental work, or just because this is such a great recipe. Thanks, MA!



image of a traditional Thanksgiving plate of mashed potatoes, green beans, cranberry sauce, creamed spinach, stuffing, turkey and a roll


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In my humble opinion, the best American meal--bar none--is Thanksgiving.  One year I made a full-on traditional American Thanksgiving meal three times in 4 months.  The first time was, no surprise, the 3rd Thursday in November.  The second time was on Christmas day, and if I had my Danish sister-in-law as my sous chef, I would do that whole deal again in a heartbeat (she made it so easy for me!).


The third occasion was after my spouse returned from a deployment, when I was stuffing him full of all his favorite dishes night after night. I even shared some of those leftovers with folks who found themselves unexpectedly in a hospital far away from home. Thanksgiving knows no boundaries.


Making a Thanksgiving meal from locally sourced farmer's market or Community Supported Agriculture farm share ingredients?  I got this.


Monday, October 29, 2018

Healthy Apple Cider Muffins for #MuffinMonday

Apple cider and nutmeg-spiced whole grain baked treats covered with cinnamon sugar are a lightened-up version of the popular fall donut.

photo of a plate of healthy apple cider donut muffins, brushed with melted butter and swirled in cinnamon sugar

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Eating with the seasons means that change is constant. Come to think of it, being a military spouse means the same thing. Being a parent means the same thing--once you get a handle on one age, growth and development means your newfound knowledge is sorely lacking. Again. Heck, I guess being human means that change is constant. I'm getting off track.


image of preparing wet ingredients for healthy apple cider donut muffins--pouring vegetable oil into bowl with eggs and reduced apple cider


This website focuses on using seasonal produce, and it's Fall, so we're talking apples, apple cider, buttercup and butternut squash, and that's just the start of the alphabet. As the seasons change so does the offerings in the Community Supported Agriculture (CSA) farm share and at the farmer's market. Just like my dogs warmly greet me even if I just ran upstairs for a pair of socks, I warmly greet the arrival of each new season (although with considerably less tail wagging).