Tuesday, November 4, 2014

Spicy Asian-inspired Kohlrabi Pickle Spears

Spicy, tangy, crunchy and zippy, these quick pickled kohlrabi spears wake up your appetite.

http://www.farmfreshfeasts.com/2014/11/spicy-asian-inspired-kohlrabi-pickle.html

Oh my goodness. These pickles. The flavors that are bouncing around my mouth right now. I am clearly a pickle person. I mean, on our near weekly trips out for burgers and fries I always ask for pickles on my burger [interestingly, pickles are one of the 3 condiments the whole family chooses--onions and mustard being the other two]. I like pickles on sandwiches, including pickled turnips on My Favorite Grilled Cheese Sandwich. I would never suspect that I could create a gourmet pickle, though, especially after my pickled yellow squash failure-turned-successful-sliders? However, the layers of flavor that rocket through my mouth as I bite into one of these pickles--spicy, crunchy, tangy, zingy--remind me of the layers of flavor bouncing around my mouth when I eat Ma Po Tofu from Great Wall Chinese Restaurant on Logan Circle in Washington DC. So many flavors to experience in that dish!

http://www.farmfreshfeasts.com/2014/11/spicy-asian-inspired-kohlrabi-pickle.html

I received a monstrous, alien, gigantic kohlrabi in our Community Supported Agriculture (CSA) farm share. No kidding, no camera tricks--those are pint jars and it's bigger than the pair of them together [thanks again Carole for the jars]. I decided to pickle it primarily because I had my canning pot set up from making Cranberry Salsa and also because there was enough peeled kohlrabi sticks for me to compare pickling methods for making kosher dill kohlrabi spears. [Dueling Kohlrabi Dills will be another post, after the 3 week brine time we'll crack open both the jar from the pantry and the jar from the fridge and check 'em out.] First I need to share these Spicy Asian-inspired Kohlrabi Pickle Spears--an easy refrigerator pickle.

http://www.farmfreshfeasts.com/2014/11/spicy-asian-inspired-kohlrabi-pickle.html

After I filled up the pint jars for the Dueling Dills, I still had a lot of kohlrabi left over. I poked around on my favorite canning blog, Food In Jars, and found Marisa's recipe for Asian-inspired Refrigerator Pickles. I decided to adapt it using what I had on hand. Specifically, I swapped in kohlrabi for the cucumber, crushed red pepper for a chili pepper, star anise instead of scallions, cilantro instead of mint, and a standard apple cider brine that I boiled before pouring into the jar. After I got  everything pickled, I put all the jars away and forgot about them. Until Saturday.

http://www.farmfreshfeasts.com/2014/11/spicy-asian-inspired-kohlrabi-pickle.html
http://www.farmfreshfeasts.com/2014/11/spicy-asian-inspired-kohlrabi-pickle.html
I was feeling peckish mid-morning and poked my head in the fridge looking for a snack. I spied the pickle jars. Since I'd mentally pencilled in Thanksgiving as the Dueling Dill Pickle Off, I chose the jar of Spicy Asian-inspired Kohlrabi Spears. I ate one. Whoa. Party in my mouth. I had another. The party continues. I travelled around the house sharing pickles with my spouse reading in the living room and the kids watching TV in the basement. My daughter thinks these pickles are too spicy, but the rest of us approve.

http://www.farmfreshfeasts.com/2014/11/spicy-asian-inspired-kohlrabi-pickle.html

If you've got a freakishly huge kohlrabi--consider whipping up a jar of these pickles. Your mouth will thank you.

For other recipes using kohlrabi, please see my Kohlrabi Recipe Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, and garden bounty. I've got more ideas on my Pinterest boards. Want to know how to use this blog? Click here.

Friday, October 31, 2014

Acorn Squash, Beef, and Bulgur Casserole

A hearty casserole of ground beef and acorn squash, mixed with bulgur wheat and seasoned with Greek spices. A terrific base for a Bowl.

http://www.farmfreshfeasts.com/2014/10/acorn-squash-beef-and-bulgur-casserole.html
Happy Halloween! I've been reflecting on how Halloween has changed for me over the years. Single and pre-kids if I was home I'd have a bag or two of candy to hand out to the kids who stopped by. When I had young kids I was all about getting nutritious finger foods into them while they were bouncing around ready to head out for loot. We'd have a pre-trick-or-treating neighborhood party with a secondary goal of preventing too much candy ingestion. As if, my older self says. Now I've got teenagers. One will be trick or treating in a medieval dress from the thrift shop with a floor length cloak she sewed herself. The other will be playing in the marching band at the last game of the season, wearing a costume he made that makes no sense to his folks [Night Vale Community Radio Intern?]. I sense I'm on the cusp of yet another change, as always happens in Life.
http://www.farmfreshfeasts.com/2014/10/acorn-squash-beef-and-bulgur-casserole.html
Because I answered a question on G+,  I received a free box of FreakyFruits from Melissa's Produce. I have not seen such nice packing since we lived in Japan. So far I've made Buddha's Hand Feta Yogurt Dip, Rambutan Hairy Eyeballs, Mustard Greens Kheema with finger limes, and (not shown) Passion Fruit & Banana Muffins. I'm not under an obligation to share what I've been doing with the fruits, but hey--I started a blog to share what I do with produce.

http://www.farmfreshfeasts.com/2014/10/acorn-squash-beef-and-bulgur-casserole.html

I've been seeing a lot of bowls lately. My friends share photos of them on FB and Karen from Soup Addict tantalizes me with her amazing bowl creations. Let me be clear--this is a casserole, not a bowl. However, this casserole lends itself to getting your bowl off to a great start. It combines a grain with a  vegetable and a protein (the ever-present ground beef from the cow in the freezer--link to my 106 recipes using ground beef). I like to eat it piled with more vegetables (suggestions below) and a healthy scoop of Acorn Squash Tahini Dip with Greek Seasoning stirred in. After all, like my spouse has taught our son to say, "it's all going to the same place".

http://www.farmfreshfeasts.com/2014/10/acorn-squash-beef-and-bulgur-casserole.html

I realize that this is the 3rd recipe featuring acorn squash that I've shared in the past 2 weeks. I could have held an Acorn Squash Week.  Instead, I'll just mention that photos and links to all of my recipes for using acorn squash can be found on my Acorn Squash Recipe Collection.

Wednesday, October 29, 2014

Greek-Seasoned Acorn Squash and Tahini Dip

A Greek spice blend combined with roasted acorn squash and sesame tahini paste for an awesome vegetable appetizer (link to my Pinterest board of Awesome Veggie Apps and Snacks). Great with vegetables or crackers.

http://www.farmfreshfeasts.com/2014/10/greek-seasoned-acorn-squash-and-tahini.html

Local. Buy Local. Eat Local. We've all heard these slogans. Most of us attempt to increase the percentage of local businesses we support and increase the amount of local food we eat. Choosing to shop at a local business hurts . . . well, perhaps Amazon? . . . but keeps your money in your local economy.
Am I saying I shop and eat exclusively locally? Heck no. I live in Ohio and have this thing for bananas and avocados, after all. But the more I look around the more I find local businesses worth supporting.
http://www.farmfreshfeasts.com/2014/10/greek-seasoned-acorn-squash-and-tahini.html

The Greek seasoning I used in this dip is from a local business, Spice Paradise (link to the FB page). The owner creates her own spice blends as well as selling spices, cookies, soups, and other prepared foods. I've enjoyed several of her soups at fundraisers and this gal knows her spices. She even made a custom bagel spice blend for me, a 'nearly everything' blend for my Everything Bagel Focaccia [my spouse does not eat poppy seeds]. 

http://www.farmfreshfeasts.com/2014/10/greek-seasoned-acorn-squash-and-tahini.html

Look around your area--see if there's a local business you can support.

Monday, October 27, 2014

Macaroni and Cheese with Beet Greens and Ham

Classic comfort food with a colorful boost from beet greens and ham.

http://www.farmfreshfeasts.com/2014/10/macaroni-and-cheese-with-beet-greens.html

Last week on my FB page I posted a photo of the greens that were overwhelming me. My friends came to my rescue with great ideas that helped me come up with A Plan. I'm happy to report that there are no mustard greens left--except in leftovers that will be eaten at lunch. I also gave away lettuce, peppers and a kohlrabi to 3 neighbors, freeing space in my fridge for marked down milk and the box of #FreakyFruits that arrived from Melissa's Produce [more on that as I play with it--but I'll tell you that finger limes work nicely in a mustard greens kheema]. I'm feeling a lot better about using all the wonderful produce from the Community Supported Agriculture (CSA) farm share.

Sometimes it is hard to be inspired  by the contents of the fridge, freezer, and pantry as a base for dinner. It's easier to grab something at the store than to remember to thaw a package of meat or a bag of pizza dough. It's easier to nuke a prepared entree than to boil noodles.  I know how I sound--because it's October, the month where sled hockey, marching band, and sewing converge to keep my family hopping in ways we are not during the other 11 months of the year. This too shall pass!

http://www.farmfreshfeasts.com/2014/10/macaroni-and-cheese-with-beet-greens.html

As the weeks speed by I find myself  craving comfort foods but lacking time to prepare them. As a result, sometimes for a weekend lunch we sit down to a homey baked mac 'n cheese casserole only because I finally had time to make what I'd been hankering. Cooking a few casseroles on the weekends provides leftovers for us to eat on the fly.

The inspiration for this mac and cheese came from the wonderful cookbook MELT (link to the authors' website). I first raved about this cookbook when I received a free copy and made Mac and Cheese in a Pumpkin last year. Then I made a Pasta Salad with Grilled Fruits and Goat Cheese in the spring. This book really gave me the tools to make macaroni and cheese. Now I've been schooled in the The Art of Macaroni and Cheese (Amazon affiliate link) enough to spread my wings and try a creation of my own, using the ingredients I've got on hand.

http://www.farmfreshfeasts.com/2014/10/macaroni-and-cheese-with-beet-greens.html

I had beet greens from our CSA farm share and I want my family to love them like I do [I'm really not content to hog them all to myself]. I had Manchego cheese left from the Swiss Chard tart and thought that the pink beet stems and ham cubes would be pretty. I'm not pink washing--I'd use beets to make the whole thing pink if I were going in that direction. I suspect you could leave out the ham or substitute sautéed mushroom chunks of chopped ripe olives if you are leaning in a vegetarian direction. [I'm feeding kids who have not yet developed a taste for olives or mushrooms so I stuck with ham.]

For other recipes using Beet Greens, please check out my Beet Recipe Collection here.

Friday, October 24, 2014

Swiss Chard Tart with Ham and Manchego

Crispy shaved ham and Manchego cheese add flavor and texture to a pile ol' pile of Swiss chard from the Community Supported Agriculture (CSA) farm share.

http://www.farmfreshfeasts.com/2014/10/swiss-chard-tart-with-ham-and-manchego.html

I am having Greens-induced Kitchen Paralysis. I've been unusually busy both weeknights and weekends, and consequently neither my brain nor my fingers are actively working to use the greens in the farm share.  And in my family--using the greens requires active work! After picking up the share this week, when I tried to stuff yet another bag of salad mix into my overloaded fridge, I realized something had to give.

Here's just the greens in my fridge this week (an accumulation of up to 3 weeks worth from our farm share). Not shown are 2 cabbages, a small mountain of kohlrabi, turnips, radishes peppers, leeks and carrots which have overflowed the crispers. The Strategic Winter Squash Reserve is happily hanging out in the basement, waiting until I can deal with it [as is the laundry, not so much the dogs].

http://www.farmfreshfeasts.com/2014/10/swiss-chard-tart-with-ham-and-manchego.html
Shown are up to 3 weeks of greens from the farm share: a head of lettuce, 2½ bags of salad greens, 2 big bunches of dill, a bag of spinach, a bag of tatsoi, and the bane of my existence--2 giant bags of mustard greens.
Often there is an item from the farm share that stumps me--and causes the creative juices in my brain to grind to a halt. When this happens, like a log jamming up the flow of a stream, I may or may not be able to use up the rest of the perishables while pondering what to do with the lone difficult item. Currently I'm stumped by mustard greens and kohlrabi and beets and radishes, and I am finding it exponentially harder to keep up with the other items that I can usually use without thought.

I've been a canning fool lately--making hot pepper jelly and cranberry salsa to use up the glut of hot peppers. I announce the pings on my FB page, if you'd like to follow along. [Since I had the pot out, I whipped up a batch of kohlrabi pickles with a giant kohlrabi. I'll do a taste test in 3 weeks, and if the recipes are good they will probably appear on the blog next Spring when kohlrabi season resumes.] I've been roasting and freezing tomatoes, and chopping and freezing peppers. But the vegetables keep on coming.

http://www.farmfreshfeasts.com/2014/10/swiss-chard-tart-with-ham-and-manchego.html

This recipe came about from a previous bout of Greens Paralysis. We happened to be home for lunch on a Saturday and I had no bread for sandwiches nor meat thawed and it was chilly enough I didn't want a salad.  And we'd had eggs for breakfast. Thank goodness for a roll of pie crust in the freezer--I threw everything together and hoped for the best. The kids had seconds--so yeah, this one worked.

For other recipes using Swiss Chard, please check out my Swiss Chard Recipe Collection.

Wednesday, October 22, 2014

Tropical Curried Acorn Squash Soup

A warming winter squash soup spiced with curry, sweetened with banana, and luscious with coconut milk. This soup could be vegetarian depending on your stock choice.

http://www.farmfreshfeasts.com/2014/10/tropical-curried-acorn-squash-soup.html

On a quest to add vegetables to as many recipes as I can--to utilize the produce from the Community Supported Agriculture (CSA) farm share before it spoils--I end up cooking most every day. That often means that we have a variety of leftovers available. Sometimes, making a simple dish like this soup is a great way to dress up a dinner of leftovers.

http://www.farmfreshfeasts.com/2014/10/tropical-curried-acorn-squash-soup.html

If you've read this blog before [thank you!] you may have . . . um, not exactly heard but how 'bout heard inside your head . . . me talk about how I put up carrot peels, celery leaves, onion skins etc into Soup Packs (link to my Frugal Eco Farm Fresh Feasting post). I've shared recipes for how I make Chicken Stock, Beef Stock, and Vegetable Stock. I've also shared how I put up pumpkin puree. Hey, guess what? Putting up acorn squash is no different!

When I have the oven on--and I am thinking on all cylinders--I will roast an extra squash and save the puree for another use. If I've got a jar of stock, a container of roasted squash puree, and a ripe banana in the freezer this soup almost makes itself. I just need to chop and sauté an onion [but I'm teaching my son to master onion chopping, so I didn't even do that step].

http://www.farmfreshfeasts.com/2014/10/tropical-curried-acorn-squash-soup.html

I know it may seem strange to use banana in a savory recipe, even though I've done it before in my Ham and Banana Pizza. I've also combined squash and banana in muffins--which will appear sometime this Fall on a coming Muffin Monday--but this is not as sweet of a soup as those muffins.  This is a savory soup with a hint of sweetness and a nice amount of spice. With an immersion blender this comes together quickly and makes a nice, warm, first course for a cold weather meal.

For other recipes using acorn squash, please check out my Acorn Squash Recipe Collection. For other recipes using ripe bananas, please check out my Banana Recipe Collection.

Monday, October 20, 2014

Cranberry, Chicken, Spinach and Leek Enchiladas

Leeks and frost-kissed farm share spinach, sautéed with chicken and cranberry salsa in a creamy enchilada, topped with spicy salsa verde.

http://www.farmfreshfeasts.com/2014/10/cranberry-chicken-spinach-and-leek.html

Too early to break out the cranberry salsa? It pairs so nicely with salsa verde I couldn't resist. I'm tempted to try and make some of my own this year, since our farm share--and my spouse's coworkers--have provided so many hot peppers.  I've put up salsa twice, and have just enough ripe tomatoes left to put up a third batch.  In the mean time I put up a batch of hot pepper jelly as well--then promptly gave most of it away.  Update: I did make my own cranberry salsa! You can find the recipe here.  Between the canning and the freezing I'm trying to keep up with the supply of vegetables that I'll feed the family during winter. [I feel like the Ant, though I really want to lie down and read my book like the Grasshopper--so I'm going to keep it short and sweet and go do just that.]

http://www.farmfreshfeasts.com/2014/10/cranberry-chicken-spinach-and-leek.html

Want more enchilada recipes? Try my Clickable Collage. More recipes using spinach? Here's the Spinach Recipes Collection. More recipes using Leeks? Try this collection. More recipes using Cranberries, in various permutations? Look here.

Friday, October 17, 2014

Slow Cooker Apple Chai for a Crowd (or Yourself)

Warm apple chai tea, easy to serve from a slow cooker and plenty for a crowd. This DIY Apple Chai recipe keeps in the fridge for single servings too.

http://www.farmfreshfeasts.com/2014/10/slow-cooker-apple-chai-for-crowd-or.html

In an online food blogger group we've been discussing recipe testing. From cookbook author/bloggers to 'here's what I ate today' bloggers, everyone has an opinion and we're not afraid to share it! It's been an interesting discussion.

With a recipe posting schedule of Monday, Wednesday and Friday (12 to 13 posts/month) I've got flexibility in what I choose to post. Let's take the past 24 hours as an example. I hosted a book group in my house yesterday and served Asian Pear Cardamom Cream Muffins, Asian Pear & Pear Butter Soaked Oat Muffins, Sweet Potato, Turkey Sausage & Gouda Breakfast Casserole, Sweet Potato, Hatch Chile, Cornbread & Queso Breakfast Casserole, sliced apples with Apple Cream Cheese Toffee Dip, and Slow Cooker Apple Chai.  Are the recipes on the blog yet? Um, no! I just got the dishes done! The rest will appear when it's seasonal [Hatch chiles in August, and when do Asian pears appear in the stores?].
That's 6 recipes, or 2 weeks worth of blog posts [and about 6-7 hours of food preparation, 81 photos that need to be edited, 3 sinks full of dishes to be hand washed, an additional dishwasher load, 2 extra trips to the grocery store, and plenty of writing and typing as that's part of my process. Though if we're talking hours, I started thinking about what vegetables from our Community Supported Agriculture (CSA) farm share I'd have to use up--and what would go over best with my guests--about a week ago and mentally walked though the muffins and casseroles a few times before picking up a knife. I've been hacking at just this post all afternoon/evening, too, in between band fruit fundraiser captain meetings and AFO fittings, and in lieu of reading a book or watching TV. We all make choices on how to spend our 24 hours, and this is how I choose to spend mine]. 
http://www.farmfreshfeasts.com/2014/10/slow-cooker-apple-chai-for-crowd-or.html

The recipes that I share on this blog are what my family [and my book group, and my coworkers, and the high school marching band] eats each week. If it works and I have good notes on ingredient amounts and cook time, I won't make it again. [I mean, while we enjoyed Beef Tongue Nachos and Caramel Toffee Apple Parfaits I'm not going to serve them 4 times just to make sure the first 3 weren't flukes.] If a recipe doesn't work--it doesn't appear on this blog. Period. Failure photos do make it to my FB page, however. We're all human--except the spambots. Sometimes I'll need to tweak things a bit, like I did with the Double Chocolate Raspberry Muffins. Sometimes the recipe testing can go too far and I just need to stop the madness and put it on the blog already.




Too hot for warm chai?  Can I interest you in my DIY Iced Chai Tea Latte Instead?

Wednesday, October 15, 2014

Bacon, Beef and Beet Chili

A hearty chili of beef, beets, and tomatoes--flavored with bacon.

http://www.farmfreshfeasts.com/2014/10/bacon-beef-and-beet-chili.html

Chili is good for hockey season. When I have an afternoon available I'll make a pot of chili on a back burner while processing vegetables or making another dinner. The chili goes into the fridge for later in the week, then on the appointed day hangs out in the crock pot on Warm.  All day.  I just need someone {my sled hockey player} to grate the cheese and set out the fixings, and it's time to eat.

http://www.farmfreshfeasts.com/2014/10/bacon-beef-and-beet-chili.html

See the bowl in these photos? I got it at Hot Soups for a Cool Cause, a fundraiser for the Dayton International Peace Museum. My folks and I attend the twice-yearly events since their visits happened to coincide. With my donation I not only got an assortment of delicious soups and excellent conversation--I got to keep the bowl! I was amazed to learn that the potter lives a few blocks away--small world. I did not have this chili at the fundraiser (though I had a tasty borscht last month at the Cool Soups for a Hot Cause event). Instead, I pulled it out of my ear--doing a bit of a riff on my Acorn Squash, Beet and Sweet Potato Chili.

http://www.farmfreshfeasts.com/2014/10/bacon-beef-and-beet-chili.html

Our Community Supported Agriculture (CSA) farmers are great at growing beets.  The family is just not that into beets, despite 8 years of exposure to this delicious vegetable. No matter. If we get beets in the farm share, we get beets in our bellies. We eat what is in the fridge. Or else!
This time, bacon was my vehicle to facilitate the beets' acceptance. A little bacon goes a long way, flavor-wise, so I am glad to incorporate some into this chili. I'm gratified that the kids like chili--it's easy to cook, reheats well, and can assimilate a bunch of vegetables.

I've updated my Visual Recipe Index--for more recipes featuring beets, check out my Beet Recipes Collection!

Monday, October 13, 2014

Easy Frosted Pumpkin Cream Cheese Muffins

Tender roasted pumpkin, flavored with pumpkin spiced cheese in both the batter and as frosting, make these muffins an easy Fall treat.

http://www.farmfreshfeasts.com/2014/10/easy-frosted-pumpkin-cream-cheese.html

I'm bursting with Fall here. As I sit writing this, I've spent the weekend visiting a Pioneer Harvest Festival, hiking with the family to see the changing leaves, and enjoying our little city's Fall Festival--complete with the high school marching band playing for the Costume Parade. [My daughter counted 12 Elsas, 6 Annas, and 3 Olafs--characters from Frozen if you've been under a rock or deployed--in the parade. Our town is only 2 square miles! I suspect I'll be overrun with Frozen characters for trick or treating, and plan to require a song in exchange for candy. I'll sing along.]
Although I hate to fill up the blog with extraneous photos, I'd like you to join me in the Fall frame of mind. Here's a few of my spouse's finest photos from this weekend:

http://www.farmfreshfeasts.com/2014/10/easy-frosted-pumpkin-cream-cheese.html
This lovely man taught us about the Case Thresher, then we watched it in action. Wow.
http://www.farmfreshfeasts.com/2014/10/easy-frosted-pumpkin-cream-cheese.html

http://www.farmfreshfeasts.com/2014/10/easy-frosted-pumpkin-cream-cheese.html

With all this Fall-ness abounding, and because it's Monday and I like to celebrate Muffin Mondays, I thought it was time to share this recipe for Easy Frosted Pumpkin Cream Cheese Muffins. At the end of the previous All Things Pumpkin season [have you seen the current Fearless Flyer from Trader Joes? Oh, my!] I picked up a container of pumpkin spice soft spreadable cheese because it had a Magical Markdown sticker on it. I make so many impulse purchases in the grocery store due to Magical Markdown stickers, like this Pork Steak, Salsa Verde and Oaxaca Cheese Pizza. The brand of cheese I used is Alouette, but use whatever you can find where you live. There's even a recipe for muffins in the package--but once I saw that their muffins contained no pumpkin, and used a box of cake mix . . . well, I decided to go in a different direction--but kept the frosting part because it's part of the fun of the cheese.

http://www.farmfreshfeasts.com/2014/10/easy-frosted-pumpkin-cream-cheese.html

This recipe calls for pumpkin puree. My Community Supported Agriculture (CSA) farm share and my stubbornly independent garden [I swear if it could talk, the garden would say 'don't tell me what to grow--you're not the boss of me!'] provide a more-than-ample supply of pumpkins, so I rarely buy the cans of pure pumpkin but they work great as well. Here's how I process my pumpkins into roasted puree to use throughout the year. For other recipes using pumpkin, including more muffins, please see my collection of Pumpkin Recipes.

Friday, October 10, 2014

Roasted Beet & Arugula Pizza

Roasted beets nestled between shreds of fresh mozzarella and gorgonzola on a béchamel sauce bed, then topped with spicy pepperoni or salty ham. Once baked, scatter fresh arugula across and serve.

 http://www.farmfreshfeasts.com/2014/10/roasted-beet-arugula-pizza.html

It's been a while since I've shared a pizza recipe. I've been creating pizzas nearly every weekend, because my housemates have, ahem,  Expectations, but I'm not always taking photos and jotting down recipe notes. This recent pizza, using beets and arugula from our Community Supported Agriculture (CSA) farm share, looked interesting enough to snap a few photos.

 http://www.farmfreshfeasts.com/2014/10/roasted-beet-arugula-pizza.html

Have you ever been to a book signing?  I sorta went to one recently. In fact, I accompanied my spouse to the signing of an author he enjoys--John Scalzi.  The signing was at an independent bookstore and I happily curled up in the cookbook section--after reading all about becoming Amish in a survivalist magazine!  I'm always up for a trip to the bookstore--I can entertain myself for hours and I always learn something new. While reading I had half an ear listening to the author's presentation, and this guy is good. He read some excerpts from  . . . [something, I dunno, it could have been his newest book or could have been his collected works--like I said I was listening with half an ear] and in between excerpts he'd give a general overview of how the signing would proceed for the ever-growing audience "tell 'em what you're gonna tell 'em, tell 'em, tell 'em what you told 'em" style. His reading style was expressive, confident, and relaxed. During the Q&A he was both thoughtful and funny. Even though my spouse had a Kindle copy of the newest book, he picked up a copy to donate to our library.

 http://www.farmfreshfeasts.com/2014/10/roasted-beet-arugula-pizza.html

While I was enjoying this presentation-by-an-author-I'd-never-read**, I was also flipping through cookbooks and gathering inspiration. One pizza cookbook (from a restaurant in NYC with a celebrity chef and a catchy title that I cannot find on Amazon) had a section on basic pizza sauces to have on hand. The list included tomato, pesto, and béchamel. 

Béchamel . . . hmm. I'd just been reading about sauces in Melt: The Art of Macaroni and Cheese (Amazon affiliate link) since I've had a terrific hankering for mac and cheese this Fall.  It is just butter, flour, and warm milk--I can make that.  Heck, I've been making it and calling it a Basic White Sauce, out of my 1950 Betty Crocker Picture Cookbook (like I did in my Creamed Swiss Chard with Back Bacon here)! I thought to myself 'Self, why have I never put a basic white sauce on a pizza before?'. After I read that béchamel sauce keeps for a few days, I figured I could play around with it and here we are.

 http://www.farmfreshfeasts.com/2014/10/roasted-beet-arugula-pizza.html

I've updated my Visual Recipe Index--for more recipes using beets, look here. For more recipes using arugula, look here.

Wednesday, October 8, 2014

Beef and Venison Sloppy Joes with Yellow Squash and Peppers

aka Butch and Bambi Bought the Farm-Fresh Vegetables

Ground beef and ground venison sloppy joes, combined with yellow squash and purple peppers from the farm share, with a kick from Korean hot red pepper paste.

http://www.farmfreshfeasts.com/2014/10/beef-and-venison-sloppy-joes-with.html

I've bumped the recipe that was scheduled to appear today at the request of my spouse. He told his coworkers I'd have the recipe from last week's sloppy joes luncheon up on the blog, and who am I to refuse him? [Don't answer that one.] It was ugly food, though, and I'm always happy to bump ugly food to a later date in hopes I can remake it and get better photos.

The clever subtitle is also courtesy of my spouse [wish he also edited the photos--it's hard]. Since half of the meat in this recipe came from a cow named Butch and the other half from a deer skillfully obtained by his colleague . . . . the spouse's colleague not the cow's . . . it seemed an appropriate title. Adding some of the fresh vegetables from our Community Supported Agriculture (CSA) farm share is just bonus. Flavorful bonus.

http://www.farmfreshfeasts.com/2014/10/beef-and-venison-sloppy-joes-with.html

The basis for my recipe today is Pioneer Woman's Sloppy Joe Recipe. As in my Very Veggie Sloppy Joes for a Crowd I jumped right off in a "use ALL the vegetables" direction. Since I added ground venison, however, I didn't want to get too wild with the seasonings--ketchup and mustard is pretty tame I think. However, instead of all the chili powder and hot sauce I used some gochujang (Korean hot red pepper paste). Once opened, it keeps for a while in the fridge--I've included a photo of it so you know what to look for in the Asian section of the grocery store or an Asian market or here [Amazon Affiliate link].

I tend to throw leftovers at the family for weekend lunches because I usually fix a big breakfast, and my brain is percolating something good for dinner. Such a pain when they want to be fed again in the middle of the day, you know? Before taking the Joes to work for the luncheon, though, my spouse saved out just enough for the 4 of us. I was delighted to realize we could have one of my childhood comfort foods: sloppy joes on a bun with a slice of cheese and mustard, potato chips, apple slices, and milk. Perfection for a Saturday afternoon lunch.

http://www.farmfreshfeasts.com/2014/10/beef-and-venison-sloppy-joes-with.html

If you're lucky enough to get some venison, please try this recipe. I'll even share my gochujang, since I don't foresee sticking it into waffles or anything . . . though a pizza is in the creative ideas stage, and it's been delicious in grilled recipes and with bok choy.

Want other recipes for ground beef? Here's a round up of 106 of them. Want other recipes using yellow squash? Look here.  Need other ideas for bell peppers--any color? Try this collection.

Monday, October 6, 2014

Colorful Roasted Butternut Squash with Potato, Pepper and Leeks

Cubes of butternut squash and potato roasted with pieces of pepper and seasoned with leeks. A colorful side dish for a holiday meal or for a simple family supper.

http://www.farmfreshfeasts.com/2014/10/colorful-roasted-butternut-squash-with.html

The other day I talked about my Appetizer recipes, tooting my own horn about my ever-growing list of vegetable (and now meat and fruit) appetizers. Today I'm focused on side dishes. I can could make meals out of side dishes. Back when we lived near a Boston Market restaurant I was happy to skip the chicken or meatloaf and instead feast on greens, squash, stuffing, potatoes, corn, beans . . . whatever looked good and could be plentiful on my plate.

http://www.farmfreshfeasts.com/2014/10/colorful-roasted-butternut-squash-with.html

The suck part of desiring a variety of colorful side dishes is having to make them all. For this recipe I decided to combine a few veggies--the most colorful ones on hand--and roast them together. One cooking session that would result in a plentiful pile of color on my plate. It not only looked good--it tasted terrific, especially alongside a roasted chicken.

http://www.farmfreshfeasts.com/2014/10/colorful-roasted-butternut-squash-with.html

Over the past few weeks I've been gathering all the ingredients for a repeat of this side dish (first made--and photos shot last winter). Fall crops from our Community Supported Agriculture (CSA) farm share generally keep well over a long period. In a cool dark place you can store winter squash, potatoes, and onions for months. Peppers and leeks hang out in the crisper for a few weeks--and can be frozen to use in soups and stews as well. So even if you're getting the fresh local produce in October [and you celebrate Thanksgiving in the US in November--I won't rant this time] with proper storage your produce will be ready when you're ready to cook.

I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.

Friday, October 3, 2014

Sausage Cheese Apple Balls

A blend of Italian and breakfast sausages with cheese and apple in a bite-size appetizer.

http://www.farmfreshfeasts.com/2014/10/sausage-cheese-apple-balls.html

With Fall comes an increase in my kids' busy schedules. Marching band, sled hockey and sewing all happen in the evenings and that means sometimes dinner is actually Substantial Afternoon Snack. A snack like this, with some apple slices, veggies and hummus, and a glass of milk or cider is enough for my kids to fuel up and power through the rest of a long day.

http://www.farmfreshfeasts.com/2014/10/sausage-cheese-apple-balls.html


When I set a goal of increasing my vegetable appetizer recipes on the blog at the beginning of this year, I deliberately concentrated on appetizers that don't use meat. Participating in #AppetizerWeek added a bunch to get the ball rolling [goodness, pun was not initially intended but I'm going with it] and I've added some each month. I'm going to broaden this list to include some meat-containing appetizers, starting with these Sausage Cheese Apple Balls.


http://www.farmfreshfeasts.com/2014/10/sausage-cheese-apple-balls.html


I made these first while preparing to host a bunch of fellow military spouses, and I was ridiculously distracted in the preparation.  I'm so grateful that Joyce arrived, said 'can I do anything to help?' and took over the baking that night. Because the recipe makes a ton, I froze half of the dough. My son baked them later for a snack and I took some photos. Well, those photos fell into the swamp didn't turn out, so I made up another batch and tweaked it a bit. I now prefer a blend of breakfast and Italian sausage for our snacks.


http://www.farmfreshfeasts.com/2014/10/sausage-cheese-apple-balls.html


Just like reading the same words over and over can improve fluency, preparing the same recipes over and over can help with cooking skills. My son is learning to cook by mastering one recipe at a time. Since he loves the classic Bisquik Sausage Cheese Balls it was easy to get him interested in making them again, with a twist. As Lydia commented on my Cheddar Apple Soaked Multigrain Muffins, apple pie and cheddar cheese go very well together, so I figured adding grated apple would work in these appetizers.


http://www.farmfreshfeasts.com/2014/10/sausage-cheese-apple-balls.html

This recipe is so simple to throw together, even a teen can make it!

For more recipes using apples, please see my Apple Recipes Collection, part of the Visual Recipe Index by Ingredient. For more appetizer ideas, please see my Pinterest boards. Want to know how to use this blog? Click here.