Passionfruit & Banana Muffins {Where Do You Get Your Food?}

Where do you get your food? 

Between articles in National Geographic Magazine about the evolution of diet and observations during the 4th annual Montgomery County (Ohio) Food Policy Coalition Summit last year, I think Michael Malone of Hungry Toad Farm sums up the answer perfectly:

"Either somebody brings it to you, or you go get it."

The theme of the summit was Distribution--Connecting Producers to Consumers. I sat in on a few sessions* and it was interesting to hear from Community Supported Agriculture (CSA) farmers as small as Michael Malone's couple dozen subscribers on up to Carl Bowman of Bowman & Landes Turkey's multi-state reach.
What I learned was there is romance in knowing where your food comes from (I agree with Dennis Chrisman of Dorothy Lane Market's sentiment). Over the past 9 years I've enjoyed meeting the farmers who grow our food. At first it was 'oh look, kids, this is what an eggplant looks like in the field' but it has morphed into wanting to understand the motivations of folks who want to work so damn hard to feed me.

Ben Jackle, together with his wife Emily, had 475 planting sessions last year at Mile Creek Farm. Holy cow! In order to balance what grows best in the climate and soil of their spread with what their customers want to buy, the Jackles must balance diversity with efficiency. It would be easiest to grow rows of the same crop and systemize the planting/growing/harvesting of a product, but as a CSA subscriber I wouldn't want to get a box of only tomatoes one week or only lettuce another week or only beets . . . ever. I appreciate the extra efforts that crop diversity requires.

Chickens go RVing at Keener Family Farm. Photo taken by my spouse.

"Convenience is a commodity itself"--another gem from Michael Malone. When he says "I don't sell peanut butter or toilet paper" he's right. I don't do all of my shopping in one place, nor would I want to do so. Everyone has skills, and while I appreciate our farm's ability to grow giant kohlrabi and my neighbor's buddy's ability to grow happy chickens and tasty beef, I also appreciate the volume discount on sharp cheddar cheese at Costco.

Keener Family Farm--photo taken by my spouse.

In addition to getting vegetables that have been grown near you by folks you've met, there are less tangible benefits to joining a CSA. George Mertz of Patchwork Gardens reminds me there's an aesthetic value of agriculture. Seeing farmland in production is pleasing to the eye, an having a box brimming with (pre-paid) brightly colored vegetables is so much prettier than a cart full of packages waiting for the final total price.

A typical late summer box: tomatoes, peppers, eggplant, squash, corn and greens.

People want local food, and according to Dan Carmody of the Detroit Eastern Market, the breakdown isn't in food production it's in food distribution. Folks all over are developing new ways to connect consumers to producers. In Seattle, Janelle Maiocco started Farmstr. Producers/Farmers can list their offerings on a central site online, and consumers can order the quantities and pick up locations that fit their needs. In Champaign County (Ohio), a Virtual Farmer's Market set up by Pam Bowshier and Mark Runyan meets in a YMCA. Folks order their items over a multiway period, then come once a week to pick up their orders.

Even CSAs are evolving. CSA models don't have to be just vegetables, or meat, or cheese. Heck, there's a beer CSA in Chicago--started by a former intern at our CSA, Patchwork Gardens. I'd love to have to empty my firkin before the next pickup date! According to a recent survey by Local Harvest, farmers are teaming up with other local businesses to sell add-on products (bread, meat, eggs) in addition to vegetables. Multiple payment options and varied length seasons are helping to reach new subscribers. Shoot, back when we started eating from a CSA we stopped getting food in late September. Now we get deliveries into December--and yes, now in February I've still got locally grown squash in the Strategic Winter Squash Reserve as well as put up vegetables in the freezer and pantry.

5 Tips to Feed Your Family From the Farm Share {Roasted Celeriac and Potatoes}

What do I do if my kid/spouse/guinea pig* won't eat _______ [insert name of vegetable]?

I hear from folks who join Community Supported Agriculture (CSA) farm shares that a prime concern is family members not liking particular vegetables. When we started eating from a farm share my kids were 6 and 8. The older one liked potatoes and occasionally tolerated baby carrots and apple slices [unless he absolutely loved them or abhorred them. It changed. A lot. Since his congenital brain malformation--Chiari, if you're wondering--comes along with a wicked gag reflex, he'd lose the contents of his stomach when forced to 'eat just one bite'. We learned to cut our losses. Probably TMI.] The younger one ate broccoli stems for fun and hadn't met a fruit she didn't like. My spouse? He's spent a year eating in Korea, a year eating in Iraq, and has been eating my cooking for nearly two decades. Awww . . . we've got an anniversary this year . . . but the point is he'll eat anything.

You'll notice only green things are left on his tray. He didn't like green back then.

When we started getting cabbage (a typical early season green) it went smoothly. Sautéed with a little salt and pepper, shown in my Simple Sautéed Chinese Cabbage, it was a hit with my girl and tolerable to my boy. Then the eggplant appeared. How on earth was I going to get that into them? In desperation I roasted everything roastable [is that a word?] from that box (NOT shown below, I wasn't blogging way back in 2006) and made spaghetti sauce. It worked! They ate it!

a typical late summer box

That recipe--the first one I ever posted on the internet [you can see it here at tastykitchen] opened my mind to the possibilities of produce. I could add some sort of pun thinking outside the farm share box, but I won't. In the ensuing years--I've just signed up for our 10th season--I picked up a couple of tips through friends, relatives, and trial and error. No tricks, though--I've always been aboveboard with my family about what we're eating.  They don't even ask if there are beets in the smoothie anymore, they just drink it. 

A few lessons learned (and then a recipe):

2014 Year in Review--the Photo Montage Palooza Edition

A mindless read for when you've got a moment to sit and visit with me

Why does everyone always end up in the kitchen?

I can't say that the year has flown by, but after hosting 4 amazing meals in 3 days for [and with help of] my extended family of 12 folks I can say that the last week has flown by. This wrap up post will be my last of 2014, and I'll be back on Monday, January 5, 2015, with Asante Sana Squash Banana Muffins. [You have to read it in the voice of Rafiki from Lion King. If you haven't seen Lion King you've got a week to bring yourself up to speed. And get an acorn squash. And a banana.]

This is my second Year in Review post, because I've completed my second full year of blogging.  I still enjoy it and have learned so many things from so many wonderful bloggers. This year I realized that I need to give myself permission to take breaks. When I do, I come back recharged and with the energy to implement changes I've envisioned. This Year In Review will be a bit different than last year's primarily because I still need to update some of my spreadsheets, but instead of trying to get the gumption to do those I figured I'd just go with what I've got ready. Let's get to the details.

First, a comparison of my statistics for the past year--first from Google Analytics (the real, accurate stuff) then from Blogger (which includes spam bots and is just not accurate, but that's what I see when I sign in so I'll throw it up here as well).

People came to my blog in 2014 looking for recipe ideas for produce--fresh tomatoes, green tomatoes, garlic scapes, kale, spinach and leeks. You also came looking for recipes for tomato soup, buttermilk pizza crust, make ahead mashed potatoes, healthy muffins, celery soup, fig pizza and leftovers. 

My top 10 search terms, according to Google Analytics, follow this trend:

But those are just the most common search terms--there are some gems if you read through all 4000 search terms that brought folks to the blog this year.  The most memorable search term for 2014 was my guinea pig ate a pepperoni. Here are the Honorable Mentions, in alphabetical order:

"Monday morning is fine with me" [yes, the quotes are included]

are turkey, ham and chicken excellent Thanksgiving items for a compost bin? [Umm, no. Not the way I make my compost, at least.]

are garlic scapes available year round? [sadly, no, but here are recipe ideas for you]

best damn vegetable tray [here are some suggestions]

chicken feets and beetroot soup [I don't have any chicken feet recipes. Yet.]

dwarf peach tree harvest [although we have a dwarf peach tree, only the certified wildlife harvest it]

fall lasagna; roasted mushrooms, butternut squash, spinach and caramelized onions layered with fontina and herbed ricotta [that sounds amazing. what time is dinner?]

food photography behind the scenes [yeah, I like to peek behind the scenes too]

forgot salt in muffin [I hear ya. Usually I forget the sugar.]

green vista farms zucchini hawaiian pizza brats casserole [what an interesting combination, do let me know how it turns out]

help I don't know how to cook with my greens from farm! [you've come to the right place.]

homemade sugar smacks [this recipe will definitely disappoint you then]

how to make a chocolate milkshake without ice cream [well, you could try using beets]

how to make a sweet potato casserole with white irish potatoes [I haven't tried this one before]

how to put pesto on a pizza [I use a spoon generally, and fling it carefully]

is adding cheddar shredded to my grilled cheese a good idea [Yes, yes it is]

Monday with Hatch chiles [I've read Tuesdays with Morrie]

my lou malnati's pizza arrived defrosted [you can order pizza? Cool, thanks for letting me know]

overabundance of turnips [story of my life. Here's some ideas]

play bacon and cabbage song [could you hum a few bars?]

pumpkin liver sausage dip [what an interesting combination, let me know how it turns out]

show the picture of kohlrabi [you can find one here]

turnip greens recipes that kids will eat which is not pizza or macaroni [I'm working on that one, myself. So far this is the best I've got.]

visit parade.com for sheila's snappy ginger slaw recipe [thanks for the tip]

wow me a meatloaf [Ok, here ya go.]

www.drunkenpizza.com [there's a website? Here's a pizza]

That little spike in the first graphic?  That's from the debut of my Clickable Collages of Recipe Suggestions. I posted it on G+ and folks popped over to check it out. I've got suggestions for what to do with produce, like beets, garlic scapes, or green tomatoes, as well as recipe ideas--like hummus or grilled cheese.

What am I most proud of? My newly revamped Visual Recipe Index by Ingredient.  I'd had the idea of what I wanted for quite some time, but didn't have the ability to create it until September.  My son has asked me to tweak it--to add categories for, say, chicken or liver instead of just fruits and vegetables. I think his suggestion is a great one and will be working on it.  Here's what the landing page looks like now:

Clicking on, for example, Garlic & Garlic Scapes brings you to the collection of recipes using those items, as seen here:

I really like folks to be able to find my recipes, so I'm delighted with the changes I made. I'm also pleased that this recipe index is used by you folks--more than a thousand views this past year:

At the beginning of 2014 our household animal collection consisted of 3 dogs and a composting guinea pig. At the end of the year we have 3 dogs (we've substituted Robert Barker for Wee Oliver Picklepants) but no composting guinea pig. I've earned over the $100 Google Adsense payout threshold twice, so the hosting fees are covered for a while. I pushed out of my comfort zone participating in #AppetizerWeek, #IceCreamWeek, and most recently #ChristmasWeek. This fall I got interested in spiffing up my Pinterest presence, and created the Farm Fresh Feasts board where I've shared every post, in order. It's been fun to look back at the changes over the months/years (gulp).

At my 4th amazing meal in 3 days (which was Thanksgiving dinner, you can see the Make Ahead Irish Mashed Potato Casserole in the slow cooker) I got a round of applause. If you've read this far--give yourself a round of applause too! See ya in 2015!

Post Thanksgiving Thoughts

This is an unusual post for me. I thought about posting a Thanksgiving Leftover Remake recipe, but decided I've got a few of those in my index and I've been sharing links with bloggers doing Leftover Round Ups. You can see those round ups on the Rockin' Recipe Round Ups Pinterest Board.

I thought about posting a Christmas themed recipe, to help me mentally switch over to the next Big Thing. Normally I don't cotton to decorating until after my birthday, but we've had a recent mild spell and I support all my neighbors who chose to decorate outside while it was nice.  I did see a few Christmas trees in living room windows during my dog walks earlier this week though--that's a bit too much. I'd rather celebrate my spouse's birthday and my Big 5 0 before I switch over to Christmas.

As this series of photos by my spouse shows, I did a heck of a lot of cooking yesterday. I need a break from cooking! I'd say I have a turkey coma, but in fact my ancient meat thermometer broke in the drumstick, and after a small serving of breast meat w/ the main meal, I pitched the rest of the bird because I'm just not confident that whatever red fluid was in the tube is safe. I'll miss the leftovers and making stock, but there will be more turkeys in my life. We've still got plenty of sides.

Looking through these photos I think it's clear I'm doting on Robert Barker.  It's important to teach dogs about spices! He spent most of the day underfoot, on Kitchen Patrol.  Vincent joined him occasionally, but Simon mostly stayed out of it. He knew he'd be fed in the end.

I created a couple of new recipes that will be up for next Thanksgiving, including my first stuffing recipe.  This was fun to make and apparently fun for the spouse to photograph--tasted delicious too. I love cornbread stuffing and stuffing with apples and onions and to combine the two was really fun. There's no gluten in my cornbread, so it's gluten free as well.

Our menu was a roast turkey (simple as pie pizza), gravy, MA's Make Ahead Irish Mashed Potato Casserole, Alanna's World's Best Green Bean Casserole--with a couple of tweaks as I didn't want extra friend fried onions left over, Cornbread Turkey Sausage & Apple Stuffing, Creamed Spinach, Cranberry, Pineapple & Pecan Salad, and a Caramel Pumpkin Butter Cheesecake. I also have a sweet potato dish I made on Tuesday to add to my leftover mix tape plate. As I feel like cooking, I'll make a corn casserole to change up the leftovers even more.

By the numbers we had 11 pounds of turkey, 5 pounds of potatoes, 1 pound of green beans, 1 gallon of spinach, ½ pound of mushrooms, an onion, an apple, and a thing of celery.  I dipped into my stash of Roasted Garlic in the freezer, and emptied the freezer of turkey stock while I was at it. The biggest category I used, though, was dairy products.  I used 3 boxes of cream cheese, close to 3 sticks of butter, and several cups of cream over the past 2 days. Thanks again Kim for the cream! I've made a serious dent in the final Community Supported Agriculture box for the Fall season, and we've got food to feed us for days.

As for kitchen failures, I dropped a nutmeg into the creamed spinach and broke the aforementioned thermometer. I am absolutely shocked that Robert Barker didn't take down any of the meal, but it sure wasn't for lack of vigilance and effort on his part.

Things that worked well--I did a lot of 'clean as you go' today. I did this partly because I had to clean up to have room for the next item on my mental agenda, and partly because I cooked 3 side dishes using my only 2 saucepans. Either way, I'm sure glad I did--the kids did the dishes and all that was left was the gravy & the roaster when the meal was done.

Since Thanksgiving heralds in the big shopping season, I'll close with a few of my favorite things. These are all Amazon affiliate links to items I use that make my life in the kitchen just a little bit nicer. I think I need to add Meat Thermometer to my Christmas list!



This post is shared on Clever Chicks Blog Hop, Tasty Tuesdays

Strawberry Lemon Bisquick Snack Cake and A Peek Into My Process

A light strawberry lemon snack cake, fast and easy to make and delicious warm or chilled

Warning:  This is a long post.  But there's cake at the end, so I think it's worth it. 

"Cake makes everything worth it." (Meghan McCarthy)

Apparently I'm continuing last week's trend of writing lots and lots and then sticking a recipe at the end.  Instead of teaching you about nurturing your garden soil, this week I'm giving you A Peek Into My Process.  Blame Meghan for all this--she roped me into it by asking me to answer the following questions.  She wanted me to tag other bloggers to keep the chain going but I'm a chain letter breaker.  So--if you'd like to answer these 4 questions, please comment and I'd be delighted to link to your writing process post.  Let's get this over with.

• What am I working on/what am I writing?
• How does my work/writing differ from others of its genre?
• Why do I write what I do?
• How does my writing process work?

Old school--writing on paper, scheduling on paper, losing countless papers.

#1.  Well, I'm working on this, obviously. I'm also weeding, putting up strawberries, decluttering the house and clearing through nearly 500 emails that piled up over the past months (so many good blogs to visit) in between handing off my computer to the kids so they can work on summer online classes,  enjoying movies with popcorn (no kids with braces!) and 3 day weekends with my spouse. What am I writing?  See #4.

Blogging while on vacation--that's dedication, folks.

#2. This one is easy.  More cowbell Pizza! When I first found other CSA bloggers, the primary thing  I noticed was that they shared photos of their farm share boxes (which appeals to the voyeur in me) and talked about how they used the items that week.  That's inspirational, but I was looking to provide more practical support for local eating. Inspiration's great if you've got the skill set to run with it, but some practical support helps you to succeed.

I see this with my kids all the time.  Setting them up for success with appropriate supports results in far better outcomes than just telling them to wing it.  In the kitchen and in life. Once you have a foundation--then wing away, baby, wing away.

I feel what sets my blog ever-so-slightly apart is that while I'm showing you how to use the farm share produce via my recipes, I'm also showing you how I put up the produce we can't consume right away, how I use that in the off season, and I'm helping you find ideas for other produce via my recipe index.  Indexes.
And every once in a while I'll show you what's in my box, too.

Ah, one of my favorite meals--and one of my favorite posts.

 #3. I believe every dollar you spend is a vote for what matters to you.  I choose to spend money on local small businesses producing food in a way that nourishes the environment. Over the years I've learned that a lot of folks agree with me--but while it's a lovely idea to get a farm share, the reality of eating this way can be very hard to adapt in your kitchen.  This is why I write this blog.  I want to help everyone who desires to eat locally to succeed, so I provide recipes using seasonal ingredients, storage tips for off season eating, and a recipe index to help you figure out what to do with the contents of your crisper.

#4.  This is the long answer. Let's look at that cake to remind us why we're sticking with it.

Since we eat seasonally, even though I just grilled up the last of the Strategic Winter Squash Reserve [butternut squash are particularly long-storing] I won't post that recipe until Fall.  But the photos have been taken, uploaded, and indexed so I can find them when I need them.

In a perfect world the spouse would edit the photos to make them pretty, but apparently I'll "never learn to do this until [I] just do it" (the whole Worlds Collide thing) so I am painstakingly--with a blunt object instead of a surgical scalpel--doing this myself.  I know I want a horizontal/landscape photo at the top because I think most food looks best this way and for Food Frenzy Digest to pull, plus a square photo for the food porn websites when I remember to submit, plus a vertical/portrait shot that I can add a title to for Pinterest. When I photograph the food I take a variety of images to get all bases covered.  But this post is supposed to be all about writing. Ahem.

I also jot down the recipe notes, hopefully in a notebook but sometimes on a sticky note or on my FB page, so that when I go to write the post I've got the recipe info.  Otherwise it's back to the kitchen, and if it's a seasonal item I sometimes have to wait a year. Best just to jot down as I go.

Often, while I am cooking, I will think about what I want to say in the post.  When I've got ideas flowing it works best to sit down and write them out.  This post just poured out of me while the pizza was baking. If the words don't come, I move on to something else. With 50 posts in some form of the publishing process [they've got at least 1 of the 3: recipe, photos, or headnotes entered in the computer] as well as more in the notebooks, I don't need to force it, I just pick something else.

where I was writing this post--on the porch, with Vincent as a lap dog desk, Simon and Wee Oliver Picklepants on lookout

Thanks for taking a peek into my process--it was fun reflecting and ruminating on this post.
Let's have some cake, shall we?

Sea Salt, Caramel, and Chocolate Matzoh Toffee

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Got leftover matzoh?  Make a decadent dessert! This buttery toffee is topped with caramel and sea salt for an irresistible treat.

I gave myself an unexpected gift over the weekend.  I single tasked. 

I single tasked the activity of enjoying nature.

After a busy morning of cooking followed by a walk in the woods while my spouse photographed the daffodils [all of these flower photos are his, I was just the dog wrangler--which, lemme tell you, 3 zippy leashes is HARD!] followed by errand running--I found myself sitting in the grass next to Crystal the Composting Guinea Pig.

I'd brought out with me my copy of MELT [so I could see what I needed in addition to the Humboldt Fog cheese I picked up at the store earlier], my phone [since I hadn't even checked email yet that day], and some sun tea.

While Crystal moved methodically through the clover I quickly scanned both the cookbook and the unread emails then started to play a game on the phone.  

It was a gorgeous morning and all of a sudden it hit me.

I needed to put down the phone and just experience the warm sun on my prone body, the tickly grass underneath me, and the sound and feel of the breeze.

I lay in the grass in the warm sunshine like I haven't done in probably 30 years.  And when Crystal's maid my daughter came to let us know the cage was ready, I felt refreshed.

[I'd love to say that the feeling lasted throughout the day, but if you've ever nagged a teen to write an essay for an application that they are not motivated to write, you'll understand what an inner-peace destroying experience that can be.]

As I write this, though, I'm sitting on the porch with a Wee Oliver Picklepants in my lap.  His good eye is scanning the yard for pretty, but he's not budging from his comfy perch so all the birds that are enjoying the Spring are safe.  I've regained a bit of that peace.

Spend sometime outdoors when you can.

Single task while you're doing it.

Give yourself that gift.

Ode to a Pizza Stone and Better Than TJs Roasted Garlic Herb Dough

The title of this post has been kickin' around in my head for a while.  I started making pizzas after I became a stay-at-home-mom because the price of delivery pizza was more than our budget could handle, yet my spouse loved his Friday Night Pizza Nights.  Having the right tool for the job is important to him, in work and at home, so when we decided to take the plunge on pizza-making-at-home supplies he did some research.  That's how he rolls.  My records only go back to 2000, but I think we purchased our stone and pizza peel in 1999 from the King Arthur flour website. (I get nothing from putting this link here, King Arthur Flour doesn't know me or know I'm writing this, I'm just sharing where I think we bought the tools because they are good quality and continue to serve me well.)  These tools crossed an ocean, spent a few years making pizzas in Hawaii, crossed back and spent a few more years working on the East coast, then traveled overland to the midwest.  The stone broke some time ago in Virginia and is blackened with age.  Like a well-seasoned cast iron skillet, this stone works faithfully for me week after week.  It is not pretty, except to me.

Somewhere along the way I stopped making pizzas at home because it was cheaper than delivery, and started making pizzas at home because they were better than delivery.  Any time you start with fresh, local ingredients (from your garden, the farmer's market, or your CSA farm share) your end result is going to be tasty (Ok, almost any time.  Spectacular failures are shared on my FB page since they won't be appearing here.  Ever.).  Any time you make pizza exactly the way you want it, with the crust, sauce, toppings, and cheeses of your choice, the end result will satisfy your belly and your soul.  And when your soul is satisfied, you don't need to keep eating.  I've found my family and I eat more moderate portions when our meals nourish our souls as well as our bellies.

My kids tell me that an ode is a lyrical poem, so I quickly threw together one for you:

O, sooty stone 
Your faithfulness delights
O'er the miles you doth roam
Effecting my family's Friday Night Pizza Nights
On your cracked and scarred surface
Farm fresh vegetables find their purpose
Others may not see your beauty
Yet you are radiant to me


Let's have a recipe, shall we?  This is my take on Trader Joes Garlic Herb dough.  I used my own roasted garlic and used half whole wheat and half unbleached all purpose flour, so it's not an exact copycat recipe.  I think it's better. I make my dough a few days before Pizza Night, because older dough doesn't fight me like fresh stuff does.  It keeps easily 3 days in the fridge.  If you know it will be longer, you can freeze the dough and move it to the fridge to thaw the day before you want to use it.

I'm not sharing a sauce/topping suggestion for this pizza dough.  I'd got some ideas for sauces and toppings in my Pizza Primer post, you're free to look around and get inspired.  Here's what I did with mine, which I will share next week have shared right here.

Easter 2013 Recipe Round Up

I was so focused on plotting out Leftover Ham Week on the blog that I didn't really leave myself room for a post about Easter recipes.  Newbie blogger mistake, I'm sorry.  So, on a rare departure from my Monday, Wednesday or Thursday, and Friday (pizza) posting schedule, I'd like to share a special Sunday post.

It's kinda crazy, because we're actually joining my folks at the dining room of their temporary March residence for Easter this year.  However, because my family loves ham (and I'll soon share some of the awesomeness that can be made from leftover ham), I will instead share what I've recently made, or seen around the food blogs, that would make up a tasty Easter or Spring meal.

First, a comment about portion size.  Most of my plated dinner photos are taken on our usual plates which measure 8 inches across (20 cm).  For special meals, like above, we use these slightly larger 9.5 inch (24 cm) plates.  We moved to these smaller plates years ago when the airlines put that liquid restriction into place, and I truly believe it makes a difference in our family's overall food intake.  There's no correlation between the liquids and the plates, it's just that my brother brought me the plates from Austria as the airlines were cracking down and it was an eventful journey so I always remember when we got them.

Back to food.  We love ham, so I'll pick up a spiral sliced ham at Costco during the final sled hockey practice of the season.  I used to just use the glaze packet that came with the ham, but this glaze from Deborah at Taste and Tell Blog looks delicious.   If you don't want animal meat but wanted a fancy fish dish, this Grapefruit and Pistachio Salmon from Aggie's Kitchen looks really appealing to me.
To keep things thoroughly veggie, I love the looks of this Vegetable Invasion Quiche from Kristy at Gastronomical Sovereignty and this Leek and Goat Cheese Quiche from Heather at In Her Chucks  looks perfect for the CSA farm share leeks I've still got put up in my fruit and vegetable freezer.

Since eggs symbolize Spring and Easter so nicely, this Pennsylvania Dutch Green Beans and Bacon from Alanna at A Veggie Venture provides a pretty egg-topped side--and a good use for leftover hardboiled eggs.  Since Easter is so close to St Patrick's day this year, and I picked up a few cabbages when they were cheap, a side of simple sautéed cabbage wouldn't be out of place.

Another pretty side are these Maple and Cardamom Glazed Carrots from Alyssa at Everyday Maven. I love their color--it would pair nicely with the green beans and eggs, like the orange of my V8 bread in the bread machine (no link because I copied the recipe from somewhere onto the inside cover of a bread machine cook book long ago--let me know if you want it).  Instead of that bread, I think these Rosemary Drop Biscuits from Meghan at Clean Eats, Fast Feets would be just delicious.  My family would go on strike if I didn't include a crock pot full of my friend MA's Irish Mashed Potato Casserole.

For dessert, I really can't decide between these Chai-Spiced Carrot Cupcakes from Lauren at Gourmet Veggie Mama, or too many choices from Carla at Chocolate Moosey and Karly at Buns in My Oven.  I've really got a hankering for a homemade Peanut Buster Parfait, triggered by Julie of Texan New Yorker's Tin Roof Ice Cream, and I am tempted to make it healthy using Heather of Kiss My Broccoli's Healthy Chocolate Sauce, though I may have a jar of Graeter's sauce in the pantry . . .

Everything in moderation, though I wish that Spring would go all out, instead of the snow storm we've got brewing today.  What are you planning for and Easter/Spring menu?  I'm always looking for new ideas and will be enjoying a deluge of veggies from our CSA farm share in less than 2 months.  Please share here, or on my FB page.

This post is shared at The Clever Chicks Blog Hop at The Chicken Chick,  Cookin' Canuck's Easter Recipe Link Up,  What's Cookin' Wednesday at Buns In My Oven, Taste and Tell Thursday, What's In The Box at In Her Chucks, Food on Friday  and the Farm Girl Blog Fest.

Simon likes his Easter ham, too.

New Years Resolutions

I am always frequently thinking about eating healthier and often one of my New Years Resolutions involves just that.  The best kept set of resolutions happened while I was deployed one winter.  My goal was to "strive for 5" servings of fruits and vegetables each day.  I kept it simple and started off slowly.

Frost-kissed spinach and Band Fundraiser Oranges with red onion and goat cheese.  Yum!

In January, I resolved to eat 1 serving of fruit a day.*
In February, I resolved to eat 1 serving of veggies a day and continue with January's fruit resolution.
In March, I added in a second serving of fruit to the existing list.
In April I added a second serving of vegetables.
In May, I added a 3rd serving of either fruit or veggie.  I had reached my goal of 5 a day.

*I don't mean I only ate 1 serving of fruit each day.  I ate other things.  And even other fruits and vegetables.  But if it was 5 pm and I'd been snarfing down bread and cheese all day, I know I had to get  a piece of fruit in me before bedtime.

Of course, soon after I redeployed and returned to what passed for regular life, my goals kinda slacked off a bit. (Who am I kidding? That month I moved from Europe to Asia with a stop in the US to remarry my spouse. I had other things besides fruit and veg on the plate.)  But to still be doing in May what I'd resolved to do in January was a good achievement in my book.

A typical late fall/early winter box from our CSA, Patchwork Gardens.

Some tips I learned during that time, and since:

• 1/4 cup raisins is a serving of fruit.  Raisins keep well in the pantry or your locker.
• 1/4 cup salsa is a serving of veggies and you can eat it with eggs in the morning or tortilla chips in the afternoon.
• If all else fails, keep small cans of V8 in the pantry.  Next to the raisins.
• 1 cup of lettuce is a serving--don't skimp on your sandwich.
• The more vegetables you eat before 2 pm, the more you can slack off with dinner.
• Pay attention to labels. 100% juice = 100% juice.  100% Vitamin C does not equal 100% juice.
• Hummus (love me some Costco!) is great with 1/2 cup serving of sliced carrots or radishes or cucumbers or zucchini or mushrooms or celery.
• My Vitamix is my friend.  Together we've been making beautiful smoothies for over a decade.
• If you set out pre-chopped veggies, pre-peeled or pre-sliced fruit, your family will eat it.  If they don't eat it all, you can freeze it and toss it in your smoothie.
• Joining a CSA farm share means that you keep getting fresh local produce in your kitchen all growing season long.  You need to do something to it, sure, but thats what this blog is all about!


What are your New Years Resolutions, or do you resolve things any old day of the year??

Green Eggs No Ham--a vegetarian Eggs Benedict for Dr Seuss' birthday.

Does a CSA save you money? Is a CSA a good value?

Whenever people hear that we do a farm share, one question I frequently get is "is it cheaper?"

George, showing us around his farm, Patchwork Gardens.

I always hesitate before I answer, because it's complicated.  I mean not rocket science (though our farmer trained as a systems engineer), but it's not an easy answer for me.

Each week, if I were to buy the exact amounts/kinds of produce at the grocery store's organic section or the farmer's market as I get in the CSA box, it would probably be cheaper over the course of the season to do the farm share.

Hello World!

The first thing that comes to my mind when I think about "farm fresh" food is the tomato.  Everyone knows that a tomato from your backyard, your neighbor's garden, the farmer's market, or your CSA (Community Supported Agriculture) farm share tastes AMAZING.  Period.  I look forward to the first BLT as soon as I see the crocus and daffodils and garlic poking their shoots above ground.

But what about in September?

By September, I've eaten my fill of fresh summer tomatoes.  I've had them in BLTs, on toast with lots of mayo and Crazy Jane's salt, in panzanella and caprese salads.

While they are still delicious, I am beyond satiated.

When they keep on coming until frost, I need to have ways to store this deliciousness.  And when that bounty comes in my CSA share, I've already paid for these tomatoes and I don't want my money to go to waste!

So here on Farm Fresh Feasts I will share how I make the most of the local, seasonal produce that I am overwhelmed with in the hope that it will help you put more food on your table and less in the compost bin.  Or trash can, if you're not composting (yet).

Every year I get thrown for a loop by a new-to-me fruit or vegetable.  The first year I did a CSA it was sorrel, and I still don't know what I'd do with it if it showed up in the box.  Please let me know what fruit or vegetable you're having trouble using.  We will all learn something.

To make it easy to find recipes, I've created a Visual Recipe Index by Ingredient. Coupled with How to Use This Blog, these tools will help readers make the most of their farmer's efforts. Thank you!