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.

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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.

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.

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.

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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].

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.

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.

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.

Salad greens from the farm share and kohlrabi pickles make this sandwich amazing.

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.

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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.

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.

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!

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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.

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.

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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.

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).

Fresh Fig and Apple Dessert

This autumnal dessert is local eating at its simplest. Fresh figs and apples topped with goat cheese and candied pecans then drizzled with honey.

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I like everything about this--the contrasting textures of apples and pecans with the soft bite of the figs and cheese. I like the sweetness of the honey balancing the tartness of the apples. The crunch balancing the creaminess. It's very satisfying to eat because it hits on so many levels, which is pretty awesome for a dessert because you don't end up eating larger amounts simply to be satiated. Yet this dessert is easy to make--and easy to source locally.


I am all for Pumpkin Everything in the Fall. Really! That video of guinea pigs discussing the merits of pumpkin spice? A perennial favorite. [I miss our composting pigs, they were wonderful pets, although having my 3pack of dogs is enough for me now.] That does not mean I don't appreciate the wonders of other fall flavors. Especially apples. My grateful thanks to John Chapman.

When we started eating from a community supported agriculture (CSA) farm share back in 2006, one of my favorite discoveries was the amazing apples grown in the Shenandoah valley--part of the fruit share at Bull Run Mountain Farm CSA. In Ohio I found more local apple varieties to delight my senses in the fruit share of Mile Creek Farm CSA. And now in Minnesota there are yet more varieties being created over at the Minnesota Landscape Arboretum (I'd like to think my daughter's tuition $ will contribute to the making of the next Honeycrisp). We are having fun exploring our new home via the local produce we find on our expeditions.

Slow Cooker Curry with Buttercup Squash, Chicken, and Green Tomatoes

This slow cooker green tomato curry is studded with cubes of buttercup squash and chunks of marinated chicken. A flavorful and vegetable-filled warming meal.

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Buttercup squash are kind of homely looking, aren't they? Compared to the smooth unblemished skin of a butternut, they end up looking like the barnacle-covered whales of the winter squash family. No matter what a buttercup squash looks like on the outside, on the inside it's a thing of beauty.


A buttercup squash has rich orange flesh that can be peeled and cubed or roasted whole and pureed. Use it like you would most of the winter squash family (exception:  spaghetti squash). This recipe combines a buttercup squash with green tomatoes and chicken in a slow cooker curry.

Cabin Casserole (I know! How cute is this name?) aka Pork Chops Baked with Curried Green Tomatoes

Pork chops baked with curry-seasoned green tomatoes and onions in this homey casserole from a vintage cookbook.

Each time I make this dish, I add a few tweaks on the seasonings but keep the main elements of pork chops, green tomatoes, and onions. I'm happy to report that this casserole is delicious over rice and my family still ate it all up! I used lemon pepper seasoning with the pork chops and hot curry instead of sweet curry on the vegetables--and they were very flavorful.

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Right now the seasons are a bit topsy turvy. The temperature swings from shorts to sweater weather. I'm excited to turn on the oven but still using the grill. The trees have started to change colors and I foresee leaf raking in the not to distant future. Yet the tomato plants are still plugging away, producing plenty of tomatoes. Once the night temperature dips far enough, there's no amount of sunny days that will bring me red tomatoes. I need to bring them in to ripen--or learn to love green tomatoes. This recipe is one of the ways I've embraced green tomatoes, and I'm glad to re-share it with you.

I love to read cookbooks.  I may be terrible at actually following the recipes, but I never come away from a visit with a cookbook without inspiration.  The other day was no exception.  I was looking through the index of my mom's OK it's mine now 1950 1st edition Betty Crocker's Picture Cookbook for something in the Cs, and I came across this recipe name:  Cabin Casserole.  I flipped to the page and saw this:

CABIN CASSEROLE

A heart-warming dish for a cold day.

Place in alternate layers in buttered casserole sliced onions

and sliced tomatoes (green preferred) . . . using in all 1/2

cup of each for each chop and sprinkling each layer with 

salt and curry powder.  On top, lay browned seasoned pork 

chops. Bake uncovered at 350 degrees (mod. oven) 45 min.

Then cover, and continue baking until tender
 (30-45 min more). Serve hot.

Weeknight Instant Pot Pork Chops with a Dijon Pan Sauce

Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!

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This post is sponsored by the Ohio Pork Board. They asked me to create a post for an easy weeknight dinner so I'm bringing you these tender pork chops in a Dijon pan sauce. I used the Instant Pot pressure cooker to make them in minutes--this recipe is definitely a weeknight keeper!

This recipe comes from the cookbook Weeknight Cooking with your Instant Pot by Kristy Bernardo. I've enjoyed her Wicked Noodle website for a while now, so when she asked her fellow food bloggers if we wanted to check out her new Instant Pot cookbook my hand shot right up in the air. [Then I put it down and started typing out my info for the publisher.] Finding an easy weeknight recipe, using a common cut of pork in an interesting and accessible variation, was total synergy and I knew I'd combine this cookbook with this sponsored post to make a terrific meal.


One of my favorite aspects of the Instant Pot, as you can see from my video below, is that I can walk into the kitchen, start the machine heating on the Sauté function, then gather my ingredients while it's getting hot. Like I showed in my Spring Risotto recipe video, you don't need to have your onion chopped before you plug in the Instant Pot. Just get it going and then you can get going!

I may not have a relationship with my local butcher, but I do have a relationship with my local hog farmer. To determine the best type of chop for this recipe I headed down to the farmer's market to ask Jean Mattis of KJB Farms her opinion. She suggested an inch thick center cut chop which would hold up well to pressure cooking. Jean is right--the chops turned out moist, tender, and fully cooked!

The first time I made this recipe I substituted whiskey instead of white wine in the sauce. [I'm trying to use up booze before we move, and I'm not much of a whiskey drinker.] The sauce was terrific--anything with a stick of butter will taste good--but I figured I'd try it again with the white wine Kristy calls for and that also resulted in a yummy sauce. We used the rest of the sauce on roasted potatoes, and I think it would also be good with rotisserie chicken. If you don't have white wine or whiskey, try sherry or use additional chicken broth. For a similar technique and different flavor, maybe beer with stoneground mustard instead of the Dijon?

Note: my pork chops, in addition to being thick, were very large. This was great for feeding my hungry teenagers, but did mean that the browning took longer as I could only fit 1 chop at a time in my 6 qt pot. I was OK with that--I don't need a larger machine--but know that if you've got smaller chops or an 8 qt pot, you can brown the chops twice as fast by doing 2 at a time. Based on my raw footage, it took me about 17 minutes from turning on the Instant Pot to closing the lid to start pressure cooking.

Instant Pot Pork Chops with a Dijon Pan Sauce
By Kristy Bernardo

Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!

Prep time: 00:05
Cook time: 00:15
Total time: 00:40

Yield: 4 servings, plus additional sauce
Ingredients:
4 bone-in pork chops (I used 1 inch thick center cut chops--2 pounds or 0.9 kg)
1 teaspoon coarse salt (I used kosher)
1 teaspoon freshly ground black pepper
2 teaspoons (10 ml)extra virgin olive oil
½ cup (118 ml) dry white wine
¼ cup (59 ml) low-sodium chicken broth
1 Tablespoon (15 g) Dijon mustard
½ cup (1 stick) unsalted butter, cut into 8 pieces
¼ cup (10 g) chopped parsley (I prefer curly for chopping)

Instructions:

Press Sauté to preheat your Instant Pot. Season the chops with salt and pepper on both sides. When the word "Hot" appears on the display, add olive oil and brown the chops on both sides, about 3-4 minutes/side. Remove chops and set aside.

Add wine and stir to deglaze the pot, allowing the wine to reduce slightly. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.

Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing".

When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release". Remove the chops and tent with foil to keep warm.

Press "Sauté" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve. We had these with Instant Pot Spring Risotto.

For other pork chop recipes, may I tempt you with How to Grill the Perfect Pork Chop (recipe from the Runyan family of Oakview Farm Meats) or Smothered Pork Chops by Chef Matt of Colonel De's Spices?

For more meaty recipes using the Instant Pot, how about Pickled Pork Sliders or Green Tomato Garlic Chili?

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?

Weeknight Instant Pot Risotto with Peas, Lemon, and Parmesan

A bright side dish with peas and lemon, this creamy risotto cooks up quick and easy in the pressure cooker. The parmesan flavor goes well with pork, chicken, or seafood or as a springtime meatless main course.

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As the weather turns warmer I crave lighter foods. When evenings are still cool, however, having a nice warm side dish makes for a cozy meal. This Spring Risotto from Kristy Bernardo's cookbook Weeknight Cooking with your Instant Pot is perfect for this time of year.

My spouse bought me an Instant Pot last summer, and I think it's a terrific tool to help me get a home-cooked meal on the table. I almost said "nutritious home-cooked meal" but if you've been here before (thanks for coming back!) you'll know my usual fare is nutritious home-cooked meals. I feel the IP is more than a gadget--the ease of making clear, beautiful chicken stock ahem chicken bone broth, dry beans to a meal in an hour, and easy to peel hard boiled eggs are big selling points--but it will not replace my rice cooker or my slow cooker. I don't think I'll ever throw dry spaghetti, sauce, and water into the IP. It's too easy to do on the stove top. Frozen meat? Maybe. We'll see.

Healthy Carrot Cake Whole Grain Muffins for #MuffinMonday

Carrots, raisins, and dates--sweetened with honey and maple syrup--combined with whole wheat flour and rolled oats for a deliciously sweet treat

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Updated 3/2018
As much as I enjoy baking in my kitchen, fixing goodies for my family or something just for me, it's a treat to go out for a snack.  Choosing amongst the variety of offerings in the bakery case is Big Fun for me, and that's how I was inspired to make these muffins.


Our local military spouse group met for coffee at the grocery store down the street.  As previously mentioned, I'm a tea drinker and fancy coffee drinks are just plain lost on me. However, I like the conversation--I always learn something new that makes my life smoother. Military spouses bring a wealth of life experiences to the table, and we're a formidable asset to any community. Recently my fellow spouses have helped me prepare the house for market, and wow what a difference fresh eyes bring to your place!


I was peckish, so I scanned the muffins in the Bakery Case and saw Good (or Better?) Morning Muffins. The muffin was yummy, and got me wondering why I haven't combined my finely shredded Community Supported Agriculture (CSA) farm share carrots into a muffin before. I played around with my key muffin recipe to come up with these, and the result is a whole grain muffin using honey, maple syrup, raisins and dates for sweetness.

I'm not normally one to throw the word "healthy" around, because I believe it can be interpreted in a wide variety of ways and I'm not about to say which way is best--and it's not a One Size Fits All definition anyway. I'm confident in saying that a baked good which tastes as good as these muffins, that doesn't happen to contain refined sugars and does pack in some protein and fiber, is healthy--at least compared to a slice of iced carrot cake that is, and if you're not allergic to the components of the muffin, that is.  And since it's got some of my favorite parts of carrot cake--I'm going with an easily searchable recipe title though I hope I don't prevent myself from making an even carrot cakier type of muffin!

Cocoa Beet Chocolate Chip Muffins (#MuffinMonday)

Shredded beets combined with cocoa powder and chocolate chips in a buttermilk-soaked oatmeal muffin. Farm share beets become a sweet treat!

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This recipe is a fine example of how I put up my Community Supported Agriculture (CSA) vegetables during the season to feed my family all year long. I've fixed these muffins for folks to enjoy at the first CSA pick up of the season as well as in the middle of winter for a pink Valentine's day treat.

I'm sharing them now because beets are one of the handful of items still left in my freezer, and because my half bath is painted a vibrant color--although not as vibrant as these beets. The swatch said Sun-kissed Apricot but we've renamed it Nuclear Sun-kissed Apricot. With the light on and the door open in the half bath an orange glow covers the foyer.  It's creepily bright.

We found the mirror at an antique store--it's narrow, like the pedestal sink it sits above.

Asian Maple Sausage Meatballs (Gluten Free)

Sweet and heat combined into a gluten free Asian flavored meatball made with maple pork sausage and extra maple syrup. These little gems make a terrific appetizer or entree. Serve over rice or in lettuce cups.

This post is sponsored by the Ohio Pork Council. Recently I lunched with several Ohio farmers and bloggers at Bob Evans Farms corporate HQ. In addition to an easy recipe, I'm going to share my thoughts on the visit. First, it was very special to know that Bob Evans uses Ohio grown pork in their products, so some of the food we enjoyed could have come from animals raised by the farmers in the room. I like to support my local farmers and meet the folks who grow the food I feed my family.

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What struck me most about the day was the intersection of science and art that goes into our food. No, I'm not talking about molecular gastronomy (I'm not 100% sure what that even means). I'm referring to engineers working to produce soybeans that efficiently turn a piglet into my bacon. Sounds like magic, but it's science. Because of science, farmers like Phil Hord and Tom Graham can raise pigs to their mature weight of 270 pounds within 6 months. Tom feeds his hogs up to 6 times a day, and since he's showering in and out of the barn that means Tom's winter skin is chapped but his hogs are healthy and we're enjoying antibiotic free pork.  Raising pigs more efficiently means folks like Nathan Schroeder, a 4th generation Ohio hog farmer, can come back to the family farm and make a living without needing an off farm job.

Do you see all of those microwaves? When they say "Test Kitchen" they really mean testing! The side dishes and entrees are tested in a variety of microwaves to ensure the directions work for most machines.

At the luncheon I learned more about the international work our Ohio hog farmers are doing. I knew from my visit with Mark Runyan of Oakview Farm Meats that Ohio hog farmers work with pork producers around the world. My first degree was in Animal Science, so when Rich Deaton mentions "genetic material" I know he's talking about frozen straws used for artificial insemination. That genetic material can travel all over the world. I didn't know that Tom exports young female pigs overseas. Ohio born hogs are creating dynasties to feed folks throughout the world. That's some pretty impressive science!

Blueberry Banana Muffins with Steel Cut Oats #MuffinMonday

Bananas and blueberries are the sweet fruit and steel cut oats are the hearty grains packed into a healthy breakfast treat to power you thru until lunchtime. These muffins contain whole fat dairy instead of oil.

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I think I'm more fond of baking with bananas than eating them fresh. There's a small window of banana perfection for me--I prefer mine just barely ripe with a bit of green on the stem. Once the bunch of bananas has moved on to full ripeness I'm more likely to make a Banana PB and Spinach Smoothie, or Banana Blender Waffles, or a Ham & Banana Pizza. Or muffins!

It's easy to store ripe bananas in the freezer--just open the door and slip them inside! There's no need to remove the skin and store in a different container, since the banana skin is the perfect covering for the banana no matter what the outer environment is like. That's better for the environment as well. Bananas take just a few minutes to thaw on the counter (put them on a plate if you think they'll get weepy) and they are ready to use in all sorts of baked goods. I made a video about how to deal with overripe bananas, another in my Cooking Hacks series. Please enjoy!

Triple Bacon Club Sandwich

This triple decker sandwich is packed with bacon! Starting with crisp bacon strips, tender slices of Canadian bacon, and an amazing Bacon Basil Tomato Mayo spread--this recipe is perfect for a game day crowd or a satisfying solo lunch with a good book.

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The Ohio Pork Board asked me to write a post about bacon. I can't believe I'm getting paid to do this. I mean, bacon. A crisp slice of bacon, crackling as I bite into it and then dissolving in my mouth . . . well that's bliss right there. Creating this recipe was truly a pleasure, and I hope you enjoy re-creating because it's easy to make this restaurant-quality dish right at home!

Simple Green Soup (Not Really a Recipe)

A simple healthy soup of fresh vegetables with plenty of greens, then pureed for smoothness. This soup is gluten and dairy free, and can be made vegan if you like.

Whoa-the dishes are actually matching this time!  Never happens here.

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After a month of indulging in my favorite holiday treats, and making my traditional holiday meals, and going out to holiday gatherings, I crave something simple like soup.  Soup that doesn't have lots of cream, that's just made with wholesome ingredients, soup that is going to help me reach my goals of eating more vegetables.

I have a terrible problem of reading recipes but not following them precisely.  I'll get an idea of something I want to make, or I've got stuff from the farm share I need to figure out how to use, so off I go in search of recipes.  I'll look in my cook book stash, my bookmarked recipe files, and surf the internet.  Usually I will find 2 or 3 different ones that look appealing, then cobble together my own creation.  Generally, the result tastes pretty good.

Except for soup.

I have not yet mastered the technique of making soup without a recipe.  Sure, I know how to use good ingredients.  I know to sauté the veggies to get some caramelization at the start.  I know soup is better the next day.  But the seasonings/spices/salting--especially the salt--trips me up.  I'm so afraid of over-salting that my family has gotten used to adding a few grinds from the salt grinder at the table.

This soup is like the Pirate Code:  more of a guideline, really.  The next time I've got a pile of leftover vegetables, and kale, I'll make it in a slightly different way.  Still good, enjoyed with a good bread and a hunk of cheese.  What isn't good, enjoyed with a good bread and a hunk of cheese?  I could eat that morning, noon, and night.

But back to the soup.

How to Eat Local This Year

Eat local, save money, and support your local economy--how the switch to a local, seasonal diet changed my life.

This is a typical early summer farm share box. It's got plenty of leafy greens along with some herbs, onions, squash, eggplant, peppers and radishes.

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So you want to Eat Local more often this year? Me, too. I'm glad you're here. I think eating locally is good for your body, your family, our environment and our community. Plus, the food just tastes good. For over a decade I've been deliberately seeking out locally grown fruits and vegetables, locally produced sweeteners, and locally sourced protein. I've moved from the East Coast to the Midwest while keeping up with my Buy Local habits. I suspect these tips are transferable, so I've decided to break from the usual 'how to use the farm share produce' recipe type posts for a series on how to add more local to your life. Please feel free to share with someone thinking about eating more local this year. I know we can all use support to make our good intentions into actions.


This series evolved from a talk I gave at my local community center entitled Eat Local, Save Money, and Support Your Local Economy. Over the years I've picked up a bunch of tricks to make successful local food choices, and I wanted to share some. The start of a new year is often a motivating time for many people, so if I can help nudge your local leanings into some practical action I'd be delighted.
Over the series we'll cover why sourcing food locally is good for your economy, where you can find local foods, and how to shop more mindfully. I'll share my philosophy on menu planning--when I do it, when I wing it. I will explain vegetable triage, and share some tips on reducing food waste. I'll give you some tips for preserving produce while it's abundant--without needing fancy equipment. Feel free to poke around the website--there's a lot of nuggets of wisdom in here along with some pizza. To help eaters like me, I've got my recipe index broken into produce type--from Acorn Squash to Zucchini--with a variety of recipes for a variety of eaters.

Source

I'd like to start off with my biggest surprise--the WHY of Eating Local.

Why are YOU interested in eating local? For me, it began as a way to increase the amount of vegetables and fruits our family was eating while supporting farmers who are respectful and kind to the land in the region we live. The human and environmental impacts were pretty much all I thought about. Now, though, the economic impact of my purchases on my community are my bigger motivation. This is for two reasons. First, every dollar is a vote for what matters to you. Second, everybody eats. If I can combine my voting (dollars) with something I've already got to do (buy food), I see that as a winning multitask. As the chart above shows, 48 cents out of every dollar you spend locally is recirculated in your community. This multiplier effect ripples throughout the region. When you buy a box of strawberries or a loaf of bread at the farmer's market, or eat at a local independent restaurant, you are contributing to your neighbors, to your PTO, to the emergency services of your town as your dollars are recirculated by local business owners. You are enriching your community just by buying dinner. That's pretty empowering.

Roasted Butternut Squash, Brussels Sprouts and Ham

Cubes of butternut squash tossed with shredded Brussels sprouts roasted together with leftover ham. Serve this as a colorful side dish, or on top of a grain for a main dish.

A little leftover ham goes a long way to adding flavor in a variety of recipes, so when the Ohio Pork Council hired me to share a recipe using leftover ham, the cogs in my brain were spinning with inspiration to play in the kitchen.

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Finding new ways to repurpose leftovers and keep our family meals interesting is one of my jams.

[Speaking of jam, if you make or are given a jar of Tomato Jam, there's nothing better on a simple leftover ham sandwich--or make it fancy like this Grilled Cheese, Country Ham, Leek & Tomato Jam Sandwich.]

I like using leftover ham to enhance the flavor of dishes and coax my kids to try new vegetables so much that I even had a Leftover Ham Week my first year of blogging. My most popular recipe from that week, {No Salt Added} Ham & Bean Soup, remains a family favorite. Other favorites include Ham & Banana Pizza (I am NOT kidding, it's yummy),  Deep Dish Easter Leftovers Pizza, and my mom's Sweet & Sour Ham Balls. We love to make the Ham Balls using Thanksgiving ham and then serve them as an appetizer during the Christmas/New Years party period.

Apple Butter Muffin Tops for #MuffinMonday

Sweetened with apple butter, chewy from steel cut oats, and studded with chunks of apples, these make ahead delights are a quick breakfast, afternoon, or bedtime snack. No muffin pan? No problem!

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Ever look at something familiar with fresh eyes and see it in a whole new way? That happened to me with this recipe. Each month I join the Muffin Monday bakers to bring you an original recipe using seasonal ingredients. When I saw Karen's Blueberry Muffin Top recipe, that she comprehensively baked on a cookie sheet in addition to her muffin top pan, I started thinking . . .

Why do I have to bake my muffins in a muffin pan?

What if I make a muffin batter and just scoop it out onto a cookie sheet?

I did it. The world did not end.

Since I cook and bake using the ingredients from my Community Supported Agriculture (CSA) farm share, I've got local apples and my "cook's portion" of Slow Cooker Apple Butter in the fridge. I decided to #usethedamnjamalready and make an apple butter flavored muffin top with chopped apples for grins and giggles. For more grins and giggles, turn up the volume and check out the outtakes from the Facebook teaser video!

Eat More Veggies! (Allison's November Blitz Challenge)

My friend Allison inspired me several years ago with a challenge:

Make one small change in two areas of your health, do it for 3 weeks, and come to a party at my house at the end.  For charity!

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There are more details (click here to see Allison's blog all about it!) but the key take aways for me were the idea (two small changes) and the timing that she chose:  Allison starts her challenge the day after Halloween (so, November 1).  Her three week blitz usually ends right before Thanksgiving (the 3rd Thursday in November).  So with a house full of candy and the holiday feasting looming, I was focused on small changes and self-improvement.

Brilliant!

My small change is usually to eat between 5 and 9 servings of vegetables and fruit each day.

and with a farm share like this, it's an easy change!

I usually have an exercise change too, but this is a food blog so I'll keep the focus on food.


I do better trying to eat something, instead of trying not to eat something else.  I figure, if I fill up on veggies and fruits, there is less room and less desire for the more fat- and sugar-laden treats in my house.  


It works for me.


Here's a sample of ways I incorporate more veggies and fruits into my day: