Showing posts with label community supported agriculture. Show all posts
Showing posts with label community supported agriculture. Show all posts

Monday, January 8, 2018

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.

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.

Wednesday, January 3, 2018

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.

a typical early summer farm share box in the midwest
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.


48% of each dollar spent in a local business is recirculated in your community
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.

Monday, November 27, 2017

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!

photo of apple butter muffin top cookies with apples and jars of jam


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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.

image of a stack of apple butter muffin top cookies


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!



Wednesday, November 1, 2017

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!


Increase your daily servings of fruits and vegetables with these easy tips and tricks.

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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.

image of summer farm share box with radishes, carrots, and plenty of greens
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:

Monday, October 30, 2017

Sweet Potato Casserole Muffins #MuffinMonday

Sweet Potato Casserole muffins combine roasted sweet potatoes and cinnamon chips in a wholesome whole grain treat. These muffins would be terrific for a holiday breakfast or a quick sweet bread alongside a holiday dinner--plan ahead and bake an extra sweet potato to make them!

image of sweet potato casserole whole grain muffins on a plate, served with melted butter


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I like to make festive muffins using the seasonal ingredients from my Community Supported Agriculture (CSA) farm share. One of the reasons I enjoy participating in Muffin Monday is the creative stretch to come up with something new each month. When I made these muffins last winter, I carefully hoarded the recipe in my Mobile Office until sweet potato season returned. Now that my farmers' sweet potato crop has been dug and is curing, I'm glad to share these muffins with the Muffin Monday crowd.

Tuesday, October 24, 2017

Instant Pot® Pickled Pork Sliders

Pickled pork sliders combine bacon, ground pork, and pickles for a savory sandwich. These are terrific with coleslaw or over rice. Use the Instant Pot® or make it on the stove top--with only 5 everyday ingredients, this recipe is easy to make and fun to eat.

Image of pickled pork slider sandwich topped with coleslaw, served with pickles, apple slices, and chips. Wholesome lunch.

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Disclosure--this post is sponsored by the Ohio Pork Council. The more I meet with Ohio hog farmers the more inspired I am to create recipes showcasing their hard work. Pork is a versatile protein and I always have some in my freezer. I'm glad to show you an easy way to enjoy ground pork!

I've been using my new Instant Pot to make new versions of old favorites. In this post I'm updating my Pickled Pork and White Bean Sliders recipe with a new-and-improved version, using bacon instead of beans, and cucumber pickles instead of yellow squash pickles. If you're looking for the old version, scroll down to the bottom and you'll find the stove top directions.
photo of Instant Pot® pickled pork slider, topped with coleslaw, served with potato chips and a pickle.


When I embraced making pickles--thanks to the clear directions and approachable small batch recipes in Marisa McClellan's book Food in Jars (Amazon affiliate link) and on her eponymous blog--I did so with gusto. I pickled cucumbers, beets, peppers, green beans, squash, and turnips nearly as fast as I could accumulate mass quantities of them from my Community Supported Agriculture (CSA) farm share. I soon had jars of quick-pickled vegetables in my fridge, and water bath-processed jars of pickled vegetables in my pantry. I had a family who unanimously loved cucumber pickles--at least on sandwiches and burgers.
What I didn't have were kids who would embrace different types of pickled vegetables.
Pickled beets?  Um, they're beets, Mom. Pickled turnips?  No, thanks. Pickled peppers?  Too hot! Pickled squash? Just . . . . why? Dilly Beans? Ok, none of us really cared for them, though I tolerated them in a nicoise salad.

Wednesday, October 18, 2017

Slow Cooker Apple Butter | Family Guide to Visiting Marietta, Ohio

Local apples taste best in this slow cooker apple butter recipe. Use your kitchen appliances to do the work for you! This recipe can be canned for shelf stability & food gifts.


image of sourdough bread spread with slow cooker apple butter


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Disclosure: I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and two others, since I'm so charmed by this town and I think ya'll should visit.


One aspect of traveling that I enjoy is the opportunity to learn something new--both about myself and the places I visit. This doesn't apply just to adults--kids can grow and thrive in new environments as well. On my recent Agritourism Adventure in Marietta, Ohio we visited many places that will delight the whole family, and I'll share them today in my Family Guide to Marietta, Ohio. If you'd like to visit Marietta with a group of girlfriends, please check out my Girlfriends' Guide to Marietta, Ohio. If you'd like to steal away for a couples weekend, stay tuned for my Couple's Guide to Marietta.


Marietta, Ohio is an interesting town with an emphasis on local entrepreneurs in a variety of  businesses.



Monday, October 16, 2017

Agritourism Adventures in Marietta, Ohio

In this post I share where to stay, where to eat, and what to do for a girlfriends' getaway in Marietta, Ohio, Part One of my series on Agritourism Adventures in Marietta. If you and a few friends are looking for a weekend getaway, read on. If you'd like to take your honey off for a Couples Weekend, read the Couples Getaway to Marietta, Ohio. If you'd like to bring the kids, please read my Family Guide to Marietta, Ohio.



Disclosure: I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and the two that will follow, since I'm so charmed by this town and I think ya'll should visit.


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Why not have a getaway weekend with your friends? I think women, especially mothers, don't treat ourselves with the same nurturing we provide to others. When I was telling my friend Cathy about my recent visit to Marietta, Ohio she said "we should go there". It NEVER occurred to me to plan a girls' weekend vacation, but why not? There's plenty to do and see around Marietta, and it's a nice drive from many larger metro areas in OH, PA, WV and KY. In this post I will share where to stay, where to eat, and what to do in Marietta, Ohio.


First things first--where to stay in Marietta, Ohio. [I keep adding the Ohio part so you don't get confused with another Marietta.] I stayed right downtown by the Ohio river in the historic Lafayette hotel. I had a clean & comfy room in the Hoag addition with a nice view of the river--not that I lingered in my room! Staying in the Lafayette was convenient to many restaurants and shops, and the ability to walk right out the door and see a great blue heron fishing for breakfast along the river . . . well, that's not a sight you usually see steps away from a thriving business district! It was very convenient to easily walk 'home' after viewing a spectacular sunset.


Now that you're settled in, let's talk about food--because this is a food blog and I'd be remiss if I didn't share about the yummy meals Someone Else Made for Me in Marietta! In addition to the Lafayette (French toast for breakfast was quite nice) I sampled several restaurants within walking distance of the hotel.
If you like to start the day with a caffeine hit, stroll down to Jeremiah's Coffee House. I'm not a coffee drinker, but if you like tea, their house chai blend was exceptional--spicy, not cloyingly sweet like the usual national chains, and being on the road means I can't make my DIY Iced Chai. There's baked goods and comfy chairs if you want to linger, and you're welcome to keep it green by bringing your own mug if you like.
For heartier breakfast fare (think pancakes the size of a Costco pie!) or a locally-sourced lunch, stroll across the Lock Bridge to the Harmar neighborhood and Busy Bee Restaurant. Larry, the owner, is so committed to locally-sourced products that they churn their own butter from Snowville Creamery cream! I'm a fan of corned beef hash, and when the brisket is corned in house, well, I had to try that. For coffee drinkers, Busy Bee supports a local business, Broaster's Coffee, run by a young entrepreneur named Ashton.
Our group dinner at The Galley was fun. We shared several appetizers, and I thought the Blue Cheese Kettle Chips were particularly good. Since I'd been eating out so much, I had veggies with my lamb burger and they were perfectly prepared. The service was terrific for our large group, and it was nice to window shop on the way back to the Lafayette hotel.

Monday, September 25, 2017

Whole Grain Pumpkin Chocolate Chip Muffins #MuffinMonday


Buttermilk-soaked rolled oats and whole wheat flour, combined with pumpkin puree and a handful of chocolate chips for flair, make these less-sugar muffins sweet yet wholesome.

photo of a plate of pumpkin chocolate chip muffins

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As I think about my favorite recipes using farm fresh ingredients, I'm realizing how often I feed my family muffins.  Muffins for breakfast.  Muffins for after school snack.  With dinner.  Muffins to school or work or social functions.  Pretty much if there's an occasion to bring food, I've probably made muffins.  In addition to this recipe, you can find all my muffin recipes, from Apple Cider Forgot the Sugar to Zucchini Nutella,  to your right in desktop view, or  down below in mobile view----> in my Recipe Index by Category.


pic of a pile of pumpkin chocolate chip muffins


I get this desire to feed the world muffins from my mom.  She has a couple of friends from school who made a muffin cookbook (Amazon affiliate link) that I refer to when I feel like making muffins but need inspiration. My current favorite muffin recipe, though, is cobbled together from my experiences making these waffles, these muffins, and always having buttermilk on hand. I love these muffins because they are whole grain, not too sweet, but have a little hit of chocolate that makes the kids think it's a treat. I've played with many iterations of this muffin base, using soaked oatmeal, but this recipe is the one that started it all. For Muffin Monday today, I've gone back to the beginning.


photo of a pile of pumpkins and winter squash



I know lately it seems that the switch has been flipped to All Things Pumpkin, and I am not usually one to jump on bandwagons, but my reason for using pumpkin is simple. I've got a lot of volunteer pumpkins on hand this Fall.  The garden has been crazy productive, thanks to the squirrels planting pumpkin seeds everywhere and my inability to deny food the right to grow wherever it shows up. Check here for how to Process a Pile of Pumpkins (and the mystery winterish squash in the background).

Monday, September 18, 2017

Green Tomato Bacon Jam

A savory freezer jam made with green tomatoes, sweet onion, and crispy bacon. This is AMAZING mixed with ground beef for burgers.


photo of a jar of green tomato bacon jam with green tomatoes



A note to the vegetarians who have visited this blog before: thank you for coming back! I beg your pardon, but today's vegetable recipe is really directed at the omnivores and carnivores that stop by (and thank you omnivores, if you've been here before, for returning!)
If you're new here, welcome! I blog about feeding my family seasonal produce from our CSA farm share, our garden, or good deals I find. I like to cook based on what I have available, so I created my Visual Recipe Index by Ingredient (vegetable, or fruit, or fungus) which you can find in the pages across the top. For more recipes using green tomatoes, please check out my Green Tomato Recipe Collection.


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When I started this blog I didn't fully appreciate the versatility of a green, unripe, tomato. I liked to eat fried green tomatoes and hadn't ventured from there. Then a friend shared her Slow Cooker Green Tomato Garlic Chili recipe and I thought I'd dabble in more green tomato recipes. I've got 10 posted--so far!


I decided to make jam with green tomatoes from sheer curiosity. I saw sweet green tomato jam recipes, and savory red tomato and tomato bacon jam recipes, but I didn't find a savory green tomato bacon jam recipe. I started with this recipe and swapped out the red tomato for a bit larger volume of green tomatoes and onion.



image of green tomato bacon jam and green tomatoes



If you grow tomatoes or know someone who does, keep this recipe in mind as the nights get cooler (as tomatoes don't ripen if it's too cool at night).  Sure, you can pick tomatoes and ripen them on the counter, but aren't you getting a wee bit satiated by ripe summer tomatoes?  Are you looking for a little something different?  My answers to those questions are yes and yes, so I'm sharing this today.


Make this jam when your tomato crop is in danger of succumbing to frost.  Store the excess jars in the freezer. Next time you're making burgers, mix 1/4 cup of jam in with a pound of ground meat (I've used beef and turkey so far) then continue with your usual burger making.  I prefer to make quarter pound burgers because I get plenty of protein and sure don't need the bigger burger, and I can make 1 pound of ground meat easily feed our family of 4 on burger nights.


photo of green tomato bacon jam in a pot


Monday, August 28, 2017

Apple Cinnamon Muffins #MuffinMonday

Buttery chunks of sweet fresh apple in a wholesome whole grain muffin.

photo of apple cinnamon muffins

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There's nothing better than a local apple, grown for flavor--not the ability to step off the truck looking enticing. I'm delighted to get an apple share with my Community Supported Agriculture (CSA) farm share. Just like berries in Spring, and melons in summer, we look forward to the changing of the seasons with the arrival of apples heralding the advent of Fall.


Buttery chunks of sweet fresh apple in a wholesome whole grain muffin.


This time of year I am the proverbial Ant of Ant and Grasshopper lore. I spend my days off harvesting, chopping, mincing, slicing, roasting, dehydrating, freezing and canning the local summer abundance. I do this for three reasons. First, I hate to waste food so permitting produce to spoil because I haven't gotten around to eating it is unacceptable to me. Second, I like to eat locally sourced food--and there's nothing more local than my backyard!  Third, I'm a frugal sort. If I'm overrun with tomatoes in August, why not put them up now so I avoid paying money later when I want to make my Creamy Tomato Soup for my daughter's lunch?

Monday, August 21, 2017

Chorizo and Green Tomato Chili


Green tomatoes simmered with ground pork and chorizo sausage makes an amazing green & white chili. Served over spaghetti noodles and topped with cheese, this is a great Fall meal.

photo of a bowl of chorizo and green tomato chili atop spaghetti noodles


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This post is sponsored by the Ohio Pork Council. My goal is to share a recipe using ground pork, but I've got much more for you today. First off, I've got a little video I put together about the many uses of ground pork. When I visited the Surber farm I knew I was going to do a post about ground pork later in the summer, but I didn't know that Connie Surber was going to give me such a wonderful content about the uses of ground pork! I'm really glad I happened to have my phone on video, to record her conversation, although I apologize for standing near a wind chime. I'm still learning this video stuff, and if I knew how to make the images of my recipes into clickable links within the video I'd've done that. Instead, scroll down to the bottom to find links to my recipes that appear in this video.


I credit my spouse as the inspiration for this chili. I knew I wanted to make something special with the chorizo given to me during my visit with the Runyan family of Oakview Farms, so I asked my husband if he'd be game to try a Chorizo Chili. He'd just returned from a 2 week trip eating at a dining facility on a base in Alabama, so he was up for anything other than institutional food. Since he's a fan of Cincinnati chili, he asked, "can we eat it over spaghetti, with cheese?" and BOOM! I was inspired.

Monday, August 14, 2017

Roasted Zucchini and Yellow Squash with Parm and Garlic

A fast-to-fix, colorful, and flavorful side dish, this recipe combines bright green zucchini and sunny yellow summer squash roasted with garlic and topped with parmesan cheese.

photo of a plate of seasoned roasted zucchini and summer squash, topped with parmesan cheese

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Sometimes all I can think about are the sides to a meal, and sometimes the sides are an afterthought. In the summertime, when the Community Supported Agriculture (CSA) farm share box brings copious amounts of fresh produce into my house on a weekly basis, the sides are the Main Event. Sure, I throw in a protein here and there--but my goal is to incorporate as many farm share vegetables into our meals (and get them out of my crisper) as possible.


pic of a plate of roasted summer squash topped with parmesan cheese


I'm not trying to use All The Vegetables for health reasons, it's really more of a decluttering issue, but the end result is that we eat more plant-based foods and that's always a Good Thing. Remember the movie Bull Durham? If you build it, they will come. I'm finding with my kids that if I serve it, they (eventually) will eat it. The more I prepare vegetable side dishes, the more vegetables end up on my kids' plates, and the more my family eats vegetables. The key is to actually prepare the side dishes, not just think that I ought to make a side dish.


image of kitchen area where roasted zucchini and summer squash is prepared, plus a plate of the finished dish


Since my day job is a prep cook, I'm pretty efficient at chopping up a mess of vegetables. I find myself starting the prep work without knowing where the dish is going. Often with the abundant summer zucchini, my prep steps involve shredding and freezing bags of squash for Zucchini Pancakes or Zucchini and Refried Bean Enchiladas. Other times I'll grill a mess of squash--for Grilled Zucchini with Feta, or to use on a Grilled Vegetable Ciabatta Pizza. It's rare that I roast zucchini, primarily because I live in an old house and if I'm using my oven, my bedroom gets pretty darn uncomfortable for sleeping. But that shouldn't deter me from providing more options to my readers, so today I'm sharing a roasted vegetable side dish recipe.

Monday, July 24, 2017

Lemony Beet and Lentil Salad

A hearty salad of red lentils and beets in a lemon thyme vinaigrette. This vegan recipe is a healthy addition to a summer pot luck because it keeps well at room temperature.


image of a red lentil salad with red and golden beets in a lemon thyme vinaigrette


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Salads are staples in our fridge in the summer. It doesn't seem to matter the base of the salad--lettuce, kale, potatoes, or grains--having a salad is a go to alongside grilled vegetables and proteins. Something that can be prepared ahead of time is a great way to round out a meal when you're busy working at the grill on the entree.


A hearty salad of red lentils and beets in a lemon thyme vinaigrette. This vegan recipe is a healthy addition to a summer pot luck because it keeps well at room temperature.


This blush colored salad is a colorful cool addition to a picnic. Since the dressing is made of lemon juice and olive oil, it can sit out at room temperature for quite a while safely. For leftovers, I like to mix in a bit of hummus for a quick version of my Layered Summer Appetizer. If you need to bring a salad to a pot luck, something that can hold at room temperature is a great idea for summertime. It provides a change of pace from mayonnaise-based potato salads, a gluten free option from macaroni salads, and a vegan option to bacon-topped tossed salads.

Friday, July 7, 2017

Raspberry Kale Lemonade Slushie

A refreshingly icy raspberry lemonade boosted with kale and pomegranate juice. This is a great way to get your greens in--after blending, the color of kale disappears into the drink. You might even say it's magic. Magically delicious, that is.

photo of raspberry kale lemonade slushy in a glass

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My happiness upon seeing kale in the Community Supported Agriculture (CSA) farm share box is not feigned. I like kale--curly kale, lacinato kale, Red Russian kale . . . it doesn't seem to matter which variety. I like them all. This transformation from dreading kale to anticipating kale came in part because of my Vitamix.
Let's clear one thing up right now--I bought my Vitamix around 2001-02 and started this website a decade later, so there is no relationship to disclose when I mention the brand name of the machine. I'm just sharing what gives me excellent results every time. Just not with pizza dough--too difficult to get all of the dough out of the machine.

Using my Vitamix to turn kale into a beverage revolutionized the way I see kale. Because kale is a cool season crop, it arrives in the farm share box along with many other greens. I'm more interested in cooking the cabbage, the chard, my beloved beet greens, or spinach. I'd rather make a salad with the lettuces that are invariably included in the same box as kale. This leaves kale the odd green out, but this refreshing recipe turns kale into a summer sipper the whole family enjoys.

Friday, June 23, 2017

Kohlrabi Dill Pickles

Kohlrabi spears cured in a dill brine. Like a kosher dill pickle, but using kohlrabi instead of cucumber. Do try this one at home!

pickle tray of kohlrabi dill pickles, pickled chiogga beets, and pickled cucumbers

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massive kohlrabi and 2 pint jars ready for pickles



Conventional wisdom says that the more repeated exposures children have to new foods, the more they are likely to grow to like the new foods. I think that's also true for adults, based on my own personal experience with kohlrabi. At first I only liked it in sushi, where I used it as a cucumber substitute--like my Egg, Carrot, and Kohlrabi Sushi or my Spam Musubi Chirashi Sushi. Then I thought of other ways I use cucumbers, and made my Spicy Asian Style Kohlrabi Pickles (which are simply yummy).

in the mood for a different kohlrabi pickle? try my Spicy Asian-inspired Kohlrabi Pickle!


Taste is subjective, however. No matter how many exposures you have to it, if cilantro tastes like soap to you, you're not going to come around. I think the level of spiciness in a dish is a similar concern. If you don't care for a spicy pickle, you just don't care for a spicy pickle! [Me, I'm not a fan of bread & butter pickles. They're just . . . wrong. But you do you.] That's why I'm sharing this recipe for a kosher style dill pickle made with kohlrabi spears instead of pickling cucumbers.

Tuesday, June 20, 2017

Sautéed Greens with Cranberry and Pistachio

Brightly colored and fresh tasting, this side dish of sautéed cooking greens with dried cranberries and crunchy pistachios is sure to satisfy. Great alongside roasted meats or mashed potatoes!

close up image of a skillet filled with sautéed mixed greens topped with cranberry and pistachio

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Talking with my friends who've eaten from Community Supported Agriculture (CSA) farm shares, a few frequent comments stand out:

  • "The flavor of fresh foods is amazing"
  • "I never knew I liked _________ (insert a new-to-them vegetable here like kohlrabi or beets)"
  • "I'm not used to eating all these greens."

It's this last comment I want to address today.

overwhelmed with greens. the struggle is real.



I'm finding that my family is more likely to eat greens if I keep throwing greens at them. Not literally, though. If I literally throw greens at people, Robert Barker happily eats whatever lands on the floor. Simon flees from the leaves in terror, and Vincent grabs one, refuses to eat it, but will defend--to the pain--his right to keep it in his bed. Anyway, I serve a lot of greens during the cool weather crop season. Salads (chopped, rinsed, spun and packed into wide mouth jars for easy access) appear alongside most entrees when we've got salad mix of lettuces in the farm share box. Stir fries (like my Colorful Chard and Chicken Stir Fry or my Orange Teriyaki Slaw Stir Fry) or smoothies (like my Peanut Butter, Spinach and Banana Smoothie or my Kale, Date, Banana, and Peanut Butter Smoothie) appear if there are members of the beet and cabbage families in the share.


Brightly colored and fresh tasting, this side dish of sautéed cooking greens with dried cranberries and crunchy pistachios is sure to satisfy. Great alongside roasted meats or mashed potatoes!

Friday, June 16, 2017

Fresh Peach and Corn Salsa

A fresh salsa perfect for summer snacking! Fresh corn and peaches tossed with spicy cilantro-lime mix uses the best of summer produce. Got your chips ready?


a bowl of fresh peach and fresh corn salsa surrounded by chips for dipping

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One of the best things about eating with the seasons is the utter satisfaction of meals made with ingredients picked at their perfect ripeness. Think of strawberries in November, corn on the cob in January, tomatoes in March . . . they do not satiate you in as satisfying a way as their counterparts eaten 6 months later when locally available. [I'm speaking to my fellow Midwesterners and middle-of-the-East Coasters here, folks used to temperate climes. For those readers in tropical climates your ripening schedule mileage will indeed vary.]



A fresh salsa perfect for summer snacking! Fresh corn and peaches tossed with spicy cilantro-lime  mix uses the best of summer produce. Got your chips ready?



We eat a lot of salsa around here. It's an after school snack for the kids, an "I just walked in the door from work and I'm STARVING" snack for my spouse, a bit of local food with many meals, and one of my most successful canning projects. Even though I put up plenty of tomato-based salsas, Salsa Verde with Roasted Hatch Chiles, Peach Salsa with Golden Plums, and Roasted Corn and Hatch Chile Salsa, I'm still lured by the availability of fresh seasonal produce.




When you've got a pile of ripe produce--gorge away, and then have at this salsa. The longest step, cooking the corn, can be done ahead of time. My eyes are always bigger than our bellies when I'm buying fresh ears of corn at the farmer's market, and corn is best when cooked soon after picking, so I always cook the whole batch at once and then use the cooked corn later. This peach and corn salsa is quick to make and easy to enjoy. May I suggest a Cheater Margarita Smoothie as the perfect summer sipper?

Monday, June 12, 2017

Fresh Cherry Blueberry Cobbler

A colorful and comforting dessert combining fresh cherries and blueberries under a sweet dough crust. Serve this with vanilla ice cream for a naturally red, white, and blue treat!

image of a bowl of fresh cherry and blueberry cobbler served with vanilla ice cream


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Introspection. 

According to dictionary.com it means observation or examination of one's own emotional or mental state, mental processes, etc. To me, it's something that everyone should do periodically. Think about who you are, where you are in life, where you want to be, what your values are. Taking time to check in with yourself and think about your next steps means that you're not going to be blindly lurching from one thing/place/gig/person to another. What does this have to do with a dessert made with fresh cherries and blueberries? Simple. As much as I love seeing the fantastic patriotic desserts on Pinterest, I know that artificial colorings are not for me. This type of dessert, using seasonal fruits that are plentiful this time of year, is more my speed. Thinking about myself, what matters to me, how I want to feed my family makes me delighted to share this recipe with you.


A colorful and comforting dessert combining fresh cherries and blueberries under a sweet dough crust. Serve this with vanilla ice cream for a naturally red, white, and blue treat!


For other naturally colored patriotic red white and blue recipes we're talking beets. My Red, White, and Blue Muffins feature cherries, blueberries, beets and white chocolate chips. My Savory Red, White, and Blue Appetizer has roasted beet puree topped with fresh blueberries and goat cheese. It's really yummy.


Are you celebrating Canada Day? May I suggest my Fresh Strawberry Sundae Ice Cream Pie? No pesky blue color to mess up the red & white.

preparing to serve fresh cherry and blueberry cobbler with vanilla ice cream


Friday, June 9, 2017

Fresh Peach and Pecan Waffles


Chunks of ripe peaches and chopped pecans flavor these whole grain waffles. Peach and Pecan waffles are perfect for a summer breakfast or brunch.

plate of peach and pecan waffles topped with fresh peaches and chopped pecans


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Celebrate the summer season with my favorite fruit--peaches!


As I type this, the peaches on my daughter's tree are plentiful but not yet ripe. However I often work a year ahead, so I'm going to share a recipe from my son's birthday/graduation trip to see Space Things. Last year we passed thru Georgia en route to/from the Space Coast of Florida. I picked up peaches and pecans on the way down, and then more on the way home. We love peaches.


image of peach and pecan waffles topped with fresh peaches and pecans


Next I heard about The Peach Truck and bought a case of Georgia peaches in a local hardware store parking lot. [Note--I was at work on the day the truck was due and a friend picked up my case for me.. Full disclosure.] The peaches weren't yet ripe, so I bided my time before I could make my Peach Salsa.