Challah Bread with Blueberries

I bought a new cookbook recently, Cooking from the Farmers' Market.  One of the recipes in the book is for Blueberry Summer Pudding.  Well it is not summer, but we LOVE Childs Blueberries and after our U-Pick summer we have a freezer with an ample supply of the little darlings so I thought, Why not celebrate Summer at Christmas?  Especially given this crazy weather we are having.  So amongst all the cookies and pies made by the rest of the De La Rosa family, we contributed Blueberry Summer Pudding to the holiday dessert spread.   

We used Challah bread made by our friend Paula (Welcome Farm Bakery) and Honey from Bob Coligan - both available at the East Aurora Cooperative Market's Mini Market (check the Co-Ops website for more information on the mini market hours and their bread days!)

With a topping of fresh Cinnamon tinted whipped cream, the result was amazing!  I can't wait to make this again in the summer with just picked blueberries!  I would imagine most berries could be substituted for blueberries, or a combination would be nice.  Of course Peaches would be outstanding too.  Please give this one a try - you will not be disappointed!

Blueberry Summer Pudding - Cooking from the Farmers' Market

6 Cups Blueberries - pick during the season and freeze on a cookie sheet, transfer to a freezer safe bag and enjoy all winter long!
1/2 Cup granulated sugar (we used honey)
1 Tbsp fresh lemon juice (we used oranges from our Winter CSA Share)
2 tsp finley grate lemon zest (again with the orange from our Winter Share)
Pinch of Salt
1tsp pure vanilla extract
12 slices challah, about 1/2 inch thick
1 cup heavy cream
2 Tbsp Confectioners' Sugar
1/2 tsp ground cinnamon

In a large saucepan, combine 2 cups of the blueberries, honey, orange juice, zest and salt.  Bring to a boil.  Reduce heat to medium and cook, stirring occasionally and gently crushing the berries as they soften until the berries are juicy and thickened 6-8 minutes.  Remove from the heat and stir in the remaining 4 cups of berries and the vanilla.

Line a 6 cup bowl with plastic wrap, leaving a 3 inch overhang.  Line the prepared bowel with the bread, covering it completely and cutting the bread so that it fits in a single layer.  Pour in the berry mixture and top with the remaining bread slices to cover completely  Cover with the overhanging plastic wrap and then with the a plate just slightly smaller than the diameter of the bowl.  Weight with a can.  Refrigerate overnight or for up to 24 hours.

Just before serving whip the cream, confectioners' sugar and cinnamon in a bowl until soft peaks form.  Remove the can, plate and plastic wrap from the pudding.  Unmold onto a plate.  Cut into wedges and serve with the whipped cream. 

 

A U-Pick Summer

Today got me thinking back to this past summer.  Seems odd as it is December 21, the first day of winter, but the 60 degree temperature has me a little out of sorts.

I love the long, supposedly lazy, days of summer, especially here in Western New York. Our days were far from lazy, but were long and quite enjoyable as weekdays were spent in the yard until dusk attempted to turn in to dark and weekends were spent embracing our Western New York farm land as we went from U-pick farm to U-pick farm or worked on our own little acre.

Left to Right:  McKenzie, Dann Maren
and Madison

This year we harvested strawberries close to home, cherries with a full day trip up to Lake Ontario region, blueberries, Apples and Grapes all of which had us driving the southern roads of Western New York, including a dirt road on the blueberry trip as we included a visit to meet a local NOFA-NY chicken farmer about organic feed for the ladies.
During these trips I have been thoroughly entertained by our fellow pickers.  At the strawberry field I am sure we were the highlight having 3 of our nieces with us.  They certainly kept us entertained!  While we were cherry picking there was a group looking to pick over 100lbs of cherries.  100 pounds!!!  

Singer Farms:  Cherry Picking

While blueberry picking I was treated to 3 boys, I assume brothers, where the oldest (maybe 12?) was coaching his siblings on where to find THE BEST blueberries - in the middle of the bush!  Of course there were also the slightly older teen girls talking about who likes who.  I even had my bum spanked by a toddler wanting to get my attention to give me a blueberry leaf.  But nothing quite tops the scene as we pulled up to a farm to pick Apples and Grapes.  About 100 feet before we pulled in to park stood a Bull.  Yup, you got that right a real live Bull just standing by the grape vines.  We determined grapes just might NOT be on the agenda if Mr. Bull didn't find his way home.  Fortunately as we were heading out for the Apples we noticed the farmer across the way had come to fetch his Bull.  I'm still not quite sure how one goes about "fetching a bull" but the farmer did it quite handily from my observation deck quite a ways a way and we were able to go home with some grapes after all.

Childs Blueberry Farm

As we were picking I reflected on how sad it is that for so many their first introductions to fruit are from the grocery store aisle, and not from the fields. And in for many this may be their only experience with fruit. To think a strawberry is hard and tasteless and never quite strawberry in color. A cherry tasting like bland nothingness around a pit or heaven forbid maraschino is your only experience. There is no comparison to a fresh picked berry or cherry. I now find myself cringing when I see people eating “fresh” strawberries in August, knowing they are not local and could not possibly taste the same as those picked at their peak and whisked to your farmers markets in mere hours.

The best part of these trips?  First, and foremost, time with Dann, including introducing him to the age old contest of cherry pit spitting.  Yes, just shy of 40, Dann spit his first cherry pit!  Second, an opportunity to get to know Western New York better and enjoy the incredible scenery around us, third, a freezer full of fresh frozen summer fruit that we are enjoying as the weather turns......cold? 

Dear Santa, the Farmer's touch

I remember back to my days as a child when the store gift catalogs would come out.  I would spend hours making my lists and checking them twice or twenty times, who was counting?  Did I want one toy horse or two, was there room for dolls and clothes and the new dollhouse? was I asking for too much?  did Santa have room for more in his sleigh?  I would deer tag pages, cut out pictures and have lists with some things scratched out and others added in until finally...just the right list emerged and was mailed to the guy in the red suit.

Fast forward 30 years (ok, that is scary to say, but sadly true) and this past month has found me pouring over catalogs, cutting out pictures and making a scrapbook only of a different sort...seeds.  Whatever will be in the garden this coming spring?  What do I want to grow vs what can I get from the local farmers market?  What is fun and exciting vs. every day?

This past summer taught me that I can not have a full time job and a full time garden and expect to have any semblance of a life.  So Garden 2012 is currently designed to be scaled back, way back.  Of course that was before the glossy catalogs started arriving promising of flavors and combinations that were must haves.  But alas after much thought and deliberation I have narrowed the selection down quite well if I may say so myself. 

Now to be perfectly honest, I saved a good amount of seed from my harvesting this year to try my hand at seed saving, but of course many of those are not the varieties I'm considering for 2012.  That would be too easy.  I want to try the tomato that looks like a plum and the one that looks like a peach and has fuzzy skin.  I want Chocolate Peppers - hello, it is in the name!  Who wouldn't want CHOCOLATE peppers???  and the rumors I've heard regarding Long Island Cheese pumpkins, well I just have to try to grow them so my pies can taste that good!!  and a cucumber that looks like a lemon?  Say it isn't so!!  That will really confuse my guests when I make refreshing cucumber water in the summer!

So as Christmas rolls around again this year my Letter to Santa looks something like this.


Dear Santa,

How are you doing? I’ve been very good this year. I hope you and the reindeer have been eating well this last year. And while we are on the topic of food I thought I might ask for a few items to be placed under the tree. If it is easier for you HighMowing Organics and Johnny Seed carry my whole list, so you might just want to go straight to the source.

1 pkt Indigo Rose Tomato Seed

1 pkt Waspsinicon Peach Tomato Seed

1 pkt Long Island Cheese Pumpkin Seed

1 pkt Lemon Cucumber

1 pkt Dinosaur Kale

.....

Not to be picky, but I do prefer Organic Seed, I'd rather not have my pesticides grown in my vegetables and it is not good for you or the reindeer either!

And one last thing if you could...a real horse this year?

Thanks Santa!

Yours Truly,

KDLR

10 Years!

Dann and I were able to get away this weekend to celebrate our 10 year anniversary.  We were just under 2 months late in getting away, but the fall weekends were busy putting the garden to bed for the winter and quite honestly I couldn't have dreamed of a better time to head to the Finger Lakes.

We arrived in Geneva, NY by way of the Finger Lakes Beer Trail.  After so many wine trails to support the Mrs. over the last 10 years I wanted to make sure there was celebration of Dann too!  Fortunately for me they had Root beer on Tap too with bottomless sampling so I was quite content!  We stayed at Belhurst Castle in a turret suite on the 2nd floor looking out over Seneca Lake with a huge, original, fireplace.  It was breath taking to say the least and the complimentary wine spigot was 10 steps outside our door!  Red wine flowing freely!

Our first visit after settling in to our room was to the Wine and Gift shop were we enjoyed samples of the Castle's wines and were able to locate a Christmas gift for the Mrs.  I lost my great grandmother's spoon ring about 15+ years ago and have been looking for just the right one ever since.  Low and behold - the Castle gift shop scours for spoon rings at antique shops and the like and had one that is very similar to my great Grandmother's!  It is now proudly displayed on my right hand!

At dinner Friday night the chef came out to visit us at our table and was curious if I was sporting a new diamond ring - had them all thinking we just got engaged, not bad after 10 years of marriage!!  Must have been the beer trail followed by the wine sampling?

Saturday morning we woke to large snowflakes falling out our window and over Seneca Lake.  What a beautiful scene.  The morning was spent at the on site spa where we both had 2 hours of pure indulgence and relaxation.  Afterwards we toured around Geneva, eating lunch at Red Dove Tavern which sources its food from many local farmers and artisans.  We followed with chocolate for dessert from (whisper) chocolate.  Then it was on to more beer and wine sampling and of course some cheese!!

We headed to 3 Brothers Winery and Estate which includes 3 wineries and 1 brewery on site.  Each winery was very unique and the staff was amazing!  After 3 Brothers we headed to Muranda Cheese Company where owner Tom Murray provided an amazing sampling of their cheeses and even provided a tour of the cheese room where the cheeses are aging.  I was in awe.  It was hard to pick cheeses to buy as I really wanted them all!  Tom was out of several cheeses due to the growth of the artisan market tours in the Finger Lakes - in 2010 he averaged 50 guests a day in the summer, this past summer he averaged 250 a day!  Thank you to all who are there to support our local artisans!  Of course we gave a hearty thanks to the ladies that make it all possible as we admired the Holsteins in the milking room which is located right across the drive from the Cheese Shop!

We did relax during our weekend too with plenty of time spent in front of the large fireplace in our suite.  Here's to the best 10 years of my life and many many more to come!  Cheers!

Giving Thanks

I started this post before Thanksgiving, but of course preparation took a front seat to my time on-line.  We were blessed to have my parents arrive on Tuesday evening and my brother's family arrive Wednesday evening prior to Thanksgiving.  On thanksgiving we had our local adopted family members, the Morrison's, join us as well.  The time having everyone visiting with us is always chaotic but I wouldn't want it any other way. 

As I prepared for Thanksgiving this year I reflected on the year with a heart full of Thanks. For God's countless grace and mercy.  For a husband, who loves me no matter how many home and garden projects, not to mention the countless career options, that ebb and flow through my mind.  For family that is always just a phone call or excursion away. For old and new friendships that grow and change like the seasons.  For six beautiful hens that always make my heart feel full and put a smile on my face.  And for a home with a yard that is like a slice of Eden.

As we began our preparations for Thanksgiving dinner I was amazed how much of our dinner would come from either our own backyard, our "U pick" efforts, or our local farmers.  While this is common place for our meals these days, it is such a joy for me to share this way of eating/living with loved ones.  And I am most proud to say, I only opened one can the whole weekend (other than things I had canned myself).  I didn't research a substitute for sweetened condensed milk, so that was my slip this year.

The garden provided garlic scapes, garlic, onions, green beans, potatoes, tomatoes, rosemary, oregano, carrots, blueberries, black raspberries, and pumpkins...oh and of course eggs...to our menu.  Our U-pick efforts added peaches, blueberries, cherries, apples and strawberries.  Our local farmer items included turkey (Oink & Gobble Farm), ham (Duink Farm), honey (Bob Colligan), bread (Welcome Farm), maple sugar (L.W. George Family), rutabaga, parsnip and celery (these last 3 came from the East Aurora Farmers Market).

This bounty of locally grown and lovingly raised foods along with the love of the hands that prepared each and every dish provided me with a whole new appreciation for the day.  This meal is what Thanksgiving is all about - a toast to the harvests from a years worth labor (garlic is planted in October the year before) and to family and friends. 

A garden is a labor of love that loves you back in such a grand gesture.  I am so thankful.

2012 Garden Design

It seems only fitting on the day that we are installing the snow fence I would reflect back to a warmer time....

Back in July during a trip to NJ Dann stumbled upon a Garden design incorporating a chicken tractor when he and Lou Zampitella were supposed to be looking up restaurant menus.  Little did Dann know at the time what he had done.  The wife's wheels started turning which is never a restful sign.  Permaculture/ Sustainable design you say? Chickens and Veggies together?  and a winter home for the ladies to boot?  My first thought - We can build that, no, we must build that!
Much of July was spent with me plotting and planning - literally.  I measured areas of the yard, got out my graph paper, cut various shapes and moved my cut-outs here and there on the paper until I found the perfect layout.  Late into the evening one day in August Dann and I transferred my graph paper design by pounding in the stakes and used string to outline the garden beds.   The beds are 12 feet long by 4 foot wide with 2 beds per V shape.

The next day, I started digging out the bed frames.  Followed by a day of laying rock in the beds.

Remember, this was August in NY.  And vacation time for me.  Unfortunately Dann couldn't take any time off.  So I worked mornings while it was cooler and typically rested by early afternoon in my trusty hammock.  The rock laying was as far as I could go myself and quite honestly I was exhausted after lining all the beds. So it was time to call in the big guns - Dann - for the framing.  Fortunately framing was timed perfectly with the weekend and Dann's availability!

After the framing was complete, Dann was kind enough to line the beds again with rock on both sides so I could save my arms for the next task... adding soil and compost to the beds. 

The design is currently in the shape of a sunset, as the beds (aka rays) face east.  I feel this is very fitting to our location on top of a hill with beautiful sunsets all year long.  And, you may have noted I said currently in the shape of a sunset.  We have room to grow to incorporate a full "sun" should the mood strike us!

With the beds complete, the next step was to build the chicken's main house.  The design calls for the main house to be in the center of the garden with doors leading out to each of the raised beds.  A tunnel will be attached from the main house to the tractor which will be built to rest inside one of the raised beds.  The chickens will then be able to run between the home and the tractor as weather, predators and their mood suits. 

House construction took a few months as it was done all by Dann primarily on weekends. The house is were we strayed completely from the design we had seen online. Knowing the ladies would be in the house for the better part of 4 months due to our weather we wanted to provide them opportunity to roam a little during that time so we built a lower level that is encased in wire fencing that is buried so predators cannot dig their way in.

Dann used scrap 2x4's that we had in the garage for framing, scrap board from the local hardware store for "insulation" and then pallet boards for the siding.  A day lamp and heat lamp were installed, along with a feeder and waterer.  Roofing material from an old chicken tractor was used to top it all off.  On November 4, 2011 the ladies moved in. 

The first few days were a bit rough. They had never used a ladder before so navigating up and down was not a talent for several days.  Food treats were laid here and there to help entice them in the direction we wanted them to go and after a week they have mastered their new home!

Now all that is left is to enclose the bottom so they can roam below during the winter.  Hopefully the weather will stay on our side and we will be able to get the framing done before a serious snow fall comes.

Once Spring arrives our plan is for the ladies to run on 4 beds while we grow on the other 4 beds.  Garlic has already been planted in 2 of the raised beds and winter greens were planted in another though I'm not stressing about building a cold frame so once the snow comes these greens are done for the season.  Winter Rye was planted in 4 beds where the chickens will have access all next year.  Come spring we will fence in the whole area.  We are in talks about letting the ladies have full reign of their half of the garden vs building a new tractor to fit the beds.  My concern, as always, is predators so more to come on this.

Now to go help with the snow fence....

An improvosation on Pork Medalions with Cherry Sauce

We enjoyed two of Dann's favorite's tonight - Pork and Cherries.  Dann has always loved pork, but cherries are new.  We had a wonderful time this summer when we visited a pick-your-own farm and picked aproximately 18lbs of Cherries of which we froze at least 10lbs. 

I didn't have a recipe, as usual, for our dinner tonight as the recipes I was finding online and in cookbooks had ingredients I didn't have on hand or didn't want to have on hand. As usual I was left to improvise.

An Improvosation on Pork Medalions with Cherry Sauce

Heat 1 Tbsp of oil in a large skillet over medium heat. Cut the pork tenderloin into medallions and pan fry, turning until the medallions were browned on all sides.  While the pork is browning dice one small onion.

Once browned on all sides, remove the pork tenderloin to a plate and cover with foil.  Add the onion to the pan and cooked for about 1-2 minutes.  Once softened, I added some wine - probably about 1/4 of a cup.  Feel free to use more/less as you see fit.  Using a wooden spoon, scrape up all the pan drippings from the pork into the sauce.  Add the cherries, some balsamic vinaigrette, and pepper.  If using tart cherries, you may wish to add some honey at this time as well.  Many recipes called for lemon zest, but with no lemons on hand, this was not an option for us.

Heat the sauce, stirring and,if using fresh/frozen cherries, press on cherries to extract juices and "melt" the cherries in to the sauce.  If there is not enough liquid you can add more wine, chicken stock or water.  If too much liquid cook a little longer to cook off some of the liquid.

Once the sauce is just about there, add 1 tbsp unsalted butter.  Stir until well blended.  Add medallions back to pan and turn the pork in the sauce for 2-3 minutes to reheat and absorb some of the sauce.

We also enjoyed a fresh salad made with local lettuce, pears, goat cheese and pumpkin seeds.  See below for a listing of ingredients and their origins. 

Pork Tenderloin - Duink Farm, Hamburg NY
Onion - Patches' Acre, Orchard Park, NY
Frozen Cherries - Singer Farm, Appleton, NY
Cabernet Sauvignon - Merrit Winery, Forestville, NY
Lettuce Greens - East Aurora Farmers Market
Bosc Pears - East Aurora Farmers Market
Goat Cheese - First Light Farms
Pumpkin Seeds - Patches' Acre, Orchard Park, NY

Note: non-locally grown ingredients included: Oil, Balsamic, pepper and butter.

Who do you pay?

First and foremost it is Veterans Day and a heart full THANK YOU to all the Veterans out there!  I would not have all the luxuries and choices I have today if it weren't for your incredible commitment and sacrifice.  Simple words can not really express my gratitude.

I woke up early this morning to get the applesauce going.  We've had 1 1/2 bushels of apples sitting in our house for about 3 weeks now, they have made it into lunch boxes, crisps (our favorite!) and even an upside down gingerbread cake as I await having enough time to make and can applesauce. 

While peeling and slicing the apples I decided to watch the movie Ingredients.  This is a fabulous movie about the local farm movement.  I was excited to see many new to me faces and a few faces I've come to recognize in the last year - Joan Dye Gussow and Alice Waters in particular.  I read Joan's book This Organic Life earlier this year, it is a beautiful (and at times sad) story of her life as a organic home gardener.  As of the taping of the movie Ingredients Joan hadn't bought vegetables in over 10 years, she grows everything herself in her 1,000 square foot garden.  I will be adding her latest book, Growing, Older to my Christmas wish list.

But as I watched the movie, it is a quote from Greg Higgins that hit me the most "You can pay the doctor or you can pay the farmer." 

This comment was especially fitting as I reflect on a conversation I had last evening with a couple regarding their household budget, one of their top questions to me was "How much do you think is appropriate to spend on food?" 

There are 2 key responses to this question - (1) I firmly believe how we spend our money is a reflection of our values. (2) Who do you want to pay, the Doctor or the Farmer?

I was honest with them - in our household this is one of many of our budget catagories that is out of line with many Americans.  I buy local food, supporting our local farmers and our local economy.  Not 100% of what comes in to our home is local, I do have to keep the peace with my spouse, and I haven't learned how to make my own tea blends...yet.  Surprising to many though, buying local food in season and preserving is WAY cheaper than buying what you want when you want it.  For example, I bought a bushel of the best, sweetest red/green peppers from the farmers market for $10 this summer.  You know what, I have about 3/4 of that bushel preserved in my freezer.  I would say, bought this way the peppers were less than $0.25 each.  Try to buy a pepper in January at the grocery store for that price!  These peppers will be gracing our plates all winter and spring long. 

The way we make this work in our budget though is we cut back in other areas.  We don't have cable TV - we have an antenna and Netflix (streaming only! - that whole Netflix change-up is a huge debacle that I wont get in to here!), no home phone and only the basic internet broadband service available.  Our cell phones are just that, phones - no texting, e-mails, games, fancy ring tones or the like.

Want to occupy something?  Occupy your local farmer's market this weekend - YES they are still going strong, even here in Western NY!  And be amazed at the quantity, quality and variety that awaits you!  Hearty winter greens are so flavorful when kissed by a frost!  Eat up!

Dann becomes the new Martha

Dann is in the running to be the next Martha Stewart, only he's a lot cuter and has a lot more integrity.  But do his kitchen and garden skills measure up?  I have been on the road more often than not it seems the last several weeks and if you farm in Northern Climes you know what September is - TOMATOES!  It really can be descriped in that one word the first week of September the grape tomatoes were coming in gallons each day (yes, that is plural), they have slowed down only to be replaced with the Plum (San Marzano) and Sandwich (Moskovich).  I know there have been a lot of tomatoes when I can't even entice the Ladies to enjoy them as a treat anymore, they look at me as if to say "Tomatoes, AGAIN?"

As I don't want to drive my husband away we are only freezing garden harvests at this time.  While I'm on the road freezing entails simply washing and putting grape tomatoes in freezer bags, and coring the other two varieites and freezing.  Freezing tomatoes can really be that simple.  When they thaw the skins come right off so no need for boiling and ice baths in the hot summer months.  The sauce/salsa, etc will have to happen at a later date. 

This weekend when I was home I was able to de-seed many plum tomatoes prior to freezing which will make for better sauce, but I did not get a chance to blanch the green beans before leaving.  Last night involved a phone call home where I instructed Dann on the finer points of blanching.  This evening's call was a reminder to harvest the tomatoes even in the rain b/c they don't stop growing, they just crack open.  I don't want to stress him related to the other vegetables at this time, so we are just focusing on the one, which happens to occupy 7 beds, about 15 feet long each, in our garden.  I think that's keeping him mighty busy. I am hopefully the other vegetables and fruits will be fine until the weekend.

Oh and all of this is happening while Dann is building the Ladies new home...I can not wait to share pictures of our 2012 Garden design!!

NOW, if I only had my camera while he was blanching the green beans!

Eating Local on the Road

I've been traveling a bit recently, some for work, some for fun.  No matter the reason there are a few things I've been sure to take with me - hard boiled eggs from the ladies and some form of bounty from our garden.

The last two weeks I have been traveling for work and have been in a town about 45 minutes north of Chicago, IL.  I've brought 2 hard boiled eggs for each day away and as many grape tomatoes as I can fit in my container.  For those wondering, these items are NOT liquid and can be brought on a plane in your carry on luggage.  You may get some odd looks and an extra bag check, but the taste is worth it.

My first trip out this way was last week and it was for training.  With the day and the meals provided by my employer I was happy to have snacks provided by my ladies and hard labor in the garden.  I opted out of the dinner menu selections requesting the pre-planned menu be slightly altered to offer me the option of soup and salad with my salad being a dinner size portion.  Why?  One reason really, I don't sleep well my first night out of town typically and the meal wasn't going to be served until 9pm CST, which is my typical EST bedtime.  A heavy meal would not have afforded anywhere close to a restful night sleep.

This week is my second trip out and I'm on my own so to say for meals.  The office is not near anything, so breakfast and lunches are relegated to the hotel or cafeteria, but dinners are my choice.  Again I came bearing gifts from the ladies and tomatoes from the garden.  On day 2 I could have easily finished my grape tomatoes, but I've decided to ration them.

Prior to coming for my second trip I did a bit of research.  Knowing I would be on my own for dinners I knew I would have a great deal of say in my choices.  While there is a mall with many chain restaurants supposedly just a few minutes to the west, I have been heading a few minutes further to the east and sampling from restaurants that share my love for local flavors.

Last night I enjoyed dinner at Inovasi.  With a menu that provides a listing of Farms providing their  ingredients I knew this would be a great place to start, and I was not disappointed.  I started my meal with a Watermelon Soup, followed by "The Carnivore Addition"  A menu option that explains the restaurant receives an animal from a different local farm each week and they prepare a variety of different dishes.  Last night's dish was a leg of lamb with chantrelle mushrooms.  I ended my meal with a cherry mousse.  It was divine.  I was able to get a few recommendations for other restaurants, though Inovasi is the only restaurant close to the office that provides a listing of local farm sourced items.

Taking a lead from the recommendation I received while at Inovasi I went to a sister restaurant of one recommended tonight for dinner - South Gate Cafe (Bank Lane Bistro had been the original recommendation, but I was looking for a little lighter fare this evening).  South Gate did not disappoint.  At first glance of the menu I determined I wanted to sample all of the sides and a few of the starters.  As I was dining alone, sadly this was not a reasonable menu selection, however the waiter indicated he would be more than happy to accommodate a meal of all sides...thus I started narrowing down my selection.  How could I not sample the tomato and watermelon side dish?  and peaches and cucumbers together, oh my.  While feeling the need for protein I did ask about the pork and beef.  While both were local, the beef was not grass fed, which made me wonder a little bit about the pork so I settled on my sides.

The waiter recommended the sides come out in courses, vs. all at once, which was perfect.  I could fully appreciate the flavors of one at a time.  Service 1 was the tomato and watermelon dish which was brought together with mint, basil and olive oil.  So light and refreshing.  Service 2 was new potatoes with thyme and basil in truffle oil, featuring blue, red and yukon gold new potatoes from the local farmer's market that melted in my mouth.  Service 3 was peaches and cucumber in a black peppery peach vinaigrette, again local produce from the farmer's market.  The Waiter raved about the peaches and they did not disappoint.  Of course I couldn't go without some protein...so I ordered Creme Brulee for dessert.  Perhaps a bit of a stretch on the protein part, but I swear there are eggs in there somewhere! 

I already have plans for my airport dinner tomorrow night - Tortas Frontera, a restaurant that lists the farms supplying their ingredients on a placard by their menu - thank you O'hare! 

While it took a little extra effort to find local fare, the food and the atmosphere have definitely been worth every minute of research.  And as I learned, it only takes finding one and asking for recommendations.  My only regret, I forgot my camera.  I wish I could share the beautiful food preparations with you.  Next time...

Preparing for the Locavore Challenge

The last few weeks Dann and I have been passing around the Locavore Challenge registration form.  What to do, what to do.  I know I will be traveling for work some and while I've gotten used to transporting hard boiled eggs and gifts from my garden in my carry on luggage, I'm not sure I will be successful with the contents needed for 3 meals + snacks a day for the times away from home in unfamiliar cities.

I did reach out to a local organic farm in the area I am headed to next week for recommendations on where to eat but have yet to hear back.  If anyone reading this has recommendations for local/sustainable eateries in the Mettawa, IL area, please let me know.

So back to the Locavore Challenge.  I decided to look at the food side of the challenge by making a list of our favorite meals that I know will highlight local products of the season, I was happy to list 20 dinners without much thought at all!  and considering we usually have leftovers that also provides 20 lunches too.  I know I have another 10 dinners to go, but still I thought this was supposed to be a challenge? 

It is a wonder to think back to how we have changed our eating habits and have embraced the produce of the seasons when they are at the peak of their flavor.  When I see strawberries advertised in a salad in August I'm aghast, don't they know strawberries are a June fruit?  We should be using blueberries and peaches in our fresh salads in August!  Which I do, I LOVE grilled peaches on my salad, no dressing required, the juice of the peach provides the perfect dressing.  Don't get me wrong, we will be enjoying strawberries later this year - strawberries we froze after we picked our own in June.

Like food?  Try eating with the seasons in your area, the flavors will amaze you!

Sushi Salad - A Clean Eating Test Recipe

I have been enjoying the opportunity to test recipes for Clean Eating Magazine.  I'm excited each time I see a new e-mail full of recipes to try.  For the August/September issue (now on sale) one of our favorite testing recipes was Sushi Salad.  It made a large amount, allowing for lots of leftovers which is a huge win in my book. 

That is actually a very interesting statement - I never used to be big on leftovers.  So what has changed?  Using fresh ingredients and exploring with flavors, and in many cases looking for new lives for the leftovers including salads, stir-fries, and tacos to name a few. 

So what did we like about the Sushi Salad?  Well, first of all we love sushi - our favorite local restaurants include Wasabi and Seabar.  If you aren't sure about Sushi, I highly recommend Seabar as their menu is diverse and you can be introduced to sushi with non-fish sushi like their Beef on Weck sushi roll or stick with their 40 Hour Short Ribs for the non-adventurous. 

Secondly, I love wasabi (the condiment, not just the restaurant).  Adding the wasabi dressing to this dish made me feel like I had actually made sushi at home without the scary concept of actually making sushi at home.

I hope you enjoy this recipe too!  Enjoy many other delicious recipes in the latest issue of Clean Eating Magazine!

Sushi Salad (From Clean Eating Magazine August/September 2011 edition)

Serves 4. Hands-on time: 20 minutes. Total time: 50 minutes.

Serving size: 1 cup spinach, 1½ heaping cups rice mixture, ¼ avocado

INGREDIENTS:

1 Cup short grain brown rice
1 tbsp wasabi paste
2 tbsp low-sodium soy sauce
⅔ cup rice wine vinegar
½ tsp honey (Raw, from Bob Colligan in East Aurora)
1 English cucumber, diced into ¼-inch chunks (from Duink Farms in Hamburg)
4 nori sheets, quartered and cut into 1/4-inch strips
1 large carrot, peeled and thinly sliced
8 oz crab meat (claw or jumbo lump) (We used Salmon from Simply Alaskan Goods in Eden)
1 avocado, sliced
4 cups baby spinach (we used kale, from the garden)

INSTRUCTIONS:

ONE: In a medium saucepot, boil 2 cups water. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool.

TWO: In a small bowl, whisk wasabi paste, soy sauce, vinegar and honey. Set aside.

THREE: In a large mixing bowl, mix cooled rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.

FOUR: Divide spinach among serving bowls and top each with rice mixture and avocado.

TIP: If you can’t find prepared wasabi paste, make your own by whisking 1 tbsp all-natural wasabi powder with 1 tbsp water. 

Orzo with basil, tomatoes and lemon zest

This weeks recipe is one that has been in the line up for many years now thanks to our friend JJ who we met in our early years in Charlotte.  Feel free to jazz up this recipe with as many veggies as you'd like.  Dann of course added the bacon, that was not in the original recipe!

Orzo with Basil, Tomatoes and Lemon Zest

Cook 1/2 a box of orzo according to package directions (until al dente)
Meanwhile chiffonade 1 cup of basil and quarter 1lb of cherry tomatoes.
Dann would also have you cook bacon at this time....

Once orzo is cooked, drain, add basil & tomatoes, and the zest of one lemon to the orzo. Salt & Pepper to taste.

This dish is wonderful cold or hot. 

Hunting Tomato Hornworms

Tomato Hornworm

Each day Dann and I do a pass of the tomato plants in the garden, we aren't just looking for the shiny red fruit the plants share with us, we are looking for signs of Tomato Hornworms. 



While the worm itself isn't always easy to spot as it does it's best to "blend in" the signs are unmistakable.  Branches are missing leaves, and there are the droppings...yes, very large droppings are spotted usually on leaves just under where the horn worm is located.

Missing leaves - evidence of a Tomato Hornworm

Droppings - evidence of a Tomato Hornworm

Once the tell tail signs are spotted the hunt is on, another game of I Spy in the Garden.  Tonight we located 3 worms during our tour.  This is the second incident we've had, the first occuring about a month ago.  They seem to prefer our cherry tomatoes to the others at this time. 

I Spy a Tomato Hornworm

Of course the worms are not wasted in our yard, and in all honesty they are welcomed.  Dann removes them carefully from their perch and feeds them to the ladies as a delicacy he calls "Hornworm on a  Steek."

Tomato Hornworm on a Steek

What is this Locavore thing and why is it so Challenging?

Locavore is a term used for a person or family that looks to eat food within a certain radius of their home, typically just a few hundred miles.

For a reference, the average American meal travels thousands of miles.  Not only is the food not picked at the peek of ripeness in this average scenario, it also looses significant nutritional value.  Additionally, in most cases your dollars spent on average American food is going to line some executive's wallet far away vs actually paying a farmer a living wage for their product. I wont even go into ethical treatment of personnel or animals or the insane amount of your dollar that goes in to the marketing and transportation of these goods.

Quality and Community.  That was my focus a few years ago when I started down this path.  I want good quality food for the money I spend.  I want it to be fresh, picked at it's peek.  Additionally I want to see my community THRIVE!  I want to support local businesses and see them grow, adding jobs to MY community.  That may sound selfish, but there you have it.

So 3 years later as Dann & I look over the registration form for the upcoming Locavore Challenge hosted by NOFA-NY I am pleasantly surprised that we can already check off several of the items listed as a challenge.  To select these particular items in our registration would be dishonest as they now are a way for life for us.

Over the next few weeks I will share with you how we have prepared for not only the locavore challenge, but the winter a head of us too.

Check the link below for a copy of the registration form for this year's Locavore Challenge.  How many can you cross off from the list already?  What is left to challenge you?  Join in and share your experience!

NOFA-NY Locavore Challenge Registration Form

Grilling the Bounty

Ah, summer grilling.  There is nothing better.  A trip to the back yard, a trip to Duink Farm and a trip to the East Aurora Farmers Market makes for one excellent dinner!

Saturday night we grilled Pork Tenderloin (Duink Farm), Poblano Peppers (EA Farmers Market), Corn (Patches' Acre) and Fingerling Potatoes (Patches' Acre).  It was our first time with Poblano peppers and the "mild heat" was a bit more than what I care for, but all in all the dinner was delicious.

Monday night we did round 2 with the leftover Pork Tenderloin - Salad with leftover Pork Tenderloin, grilled peaches (EA Farmers Market), Goat Cheese (EA Farmers Market), and mixed greens (Patches' Acre) with a side of Corn (Patches' Acre).  What I love about this salad is the juice from the peaches serves as a great dressing, no need to add extra fats/oils (of course when you see the recipe below you will understand there is fat in there after all!

Pork Tenderloin with Cumin Dry Rub
1 Pork Tenderloin 
2 Tbsp Cumin
1 Tsp Chili Powder
1 tsp Salt
1/2 tsp Pepper

Mix the spices together in a finger bowl.  Trim the pork tenderloin.  Rub the pork with the dry spices.  Grill until just pink inside.  PINK pork is Delicious Pork!!!  Don't be afraid.

Corn on the Grill
Remove silks from Corn.  Soak in water prior to putting on the grill.  Grill until slight roasting appears on the kernels (about 10-15 minutes)

Grilled Fingerling Potatoes
Wash 1/2 lb of Fingerling Potatoes
Place in square of aluminum foil
Add 1 Tbsp Oil or melted butter
Salt and Pepper to taste
Add any other herb(s) you like

Fold up foil.  Grill until tender (will vary by size, approximately 20-30 minutes)

Grilled Poblano Peppers
Rinse, place directly on grill.  Char exterior of the pepper.  Remove char prior to eating.

Grilled Peaches
2 Peaches
1 tsp Butter
1 tsp Honey

Melt butter, add honey and stir together
Cut peaches in half and remove pit
Coat exposed flesh with butter/honey mixture
Grill for 10-15 minutes, turning and basting as you go

Peaches and Blueberries Dessert

Peaches and Blueberry upside down "cake" is one of our favorite desserts and has been known to make it to the breakfast table a time or two also.  The dish is incredibly easy taking only about 10 minutes to pull together and another 30 minutes of baking.

The original dish was made with Pineapples and Cherries, using a can of cherry pie filling, canned pineapple, a 1/2 box of yellow cake mix and 4 tablespoons of butter.  This was a favorite dish from my childhood.  Upon learning of Dann's disdain for cherries over 10 years ago (until he had fresh cherries when we went cherry picking this summer) I had to come up with a different combination.  Our friend Heather made the wonderful recommendation of combining peaches and blueberries.  It was my first time combining the two fruits and now 10+ years later I can't imagine a better combination.

Needless to say in our new view of food, none of the above ingredients in their processed state made it into our cake this time round.  I looked for recipes that might work for the topping but struggled to find anything that really impressed me or included ingredients I actually had on hand.  Below is what I came up with and Dann & I really enjoyed the end product.  I'd love to hear what you think.

Peaches & Blueberry Upside down "Cake" - from scratch

2 cups blueberries, picked fresh
3 Medium Peaches, from a farm stand nearby
1 cup wheat flour
1/4 cup raw honey, local of course
Pinch of ground sea salt
1/2 teaspoon vanilla (or almond) extract
3 Tbsp butter (divided)

Heat the blueberries in a small sauce pan over medium/low heat stirring occasionally until melted with some berries still retaining their shape (about 5 minutes).  Add a pinch (tsp) of flour and heat a little longer.  This will help the blueberry sauce to thicken.

While the berries are cooking, peel and slice the peaches and place in the bottom of a 9" pie plate. 


Mix together flour, honey, salt, extract and 2 Tbsp butter until mixture forms small crumbles.


Once blueberries are done, add them to the peaches and stir to combine. Top with flour mixture.  Top flour mixture with dollops from the last Tbsp of butter.

Bake at 375 for 30 minutes, or until brown and bubbly.

Let cool for about 10 minutes.  Serve with ice cream or whipped cream.

Dinner from the Back Yard

What a wonderful evening.  Friends recently gifted us a hammock they were no longer using so Dann set it up for me Tuesday evening!  I was able to enjoy some time in the hammock along with some time in the garden and kitchen - what more could a girl want?  Maybe a husband who cleans for her?  I had that tonight too, while I was weeding, picking produce, watching the ladies and swinging in my hammock Dann was busy doing a load of laundry and cleaning our main bathroom.  Now if only every night could be so splendid.

Tonight's harvest included the first of our corn, along with some basil, fingerling potatoes and kale.  So guess what we had for dinner...can't guess?  Shame on you!!

To start with I cleaned the potatoes and set them in a pot to boil.  While the potatoes boiled I put some oil on the stove and added the basil to help infuse the oil with the basil for adding to the potatoes once they were cooked.  Meanwhile I put a pot of water on for the corn and set another pot with a little oil on for the kale...yes, that is a lot of pots!  Guess what Dann is doing now while I type this entry? 

So a run down on the recipes:

Potatoes with basil infused oil:
Boil potatoes until tender
While potatoes cook set 1-2 Tbsp of oil over a low heat and add 2-3 sprigs of basil (should have used this on the corn to...)
Drain potatoes, add salt/pepper to taste, pour oil & basil over, mix well.

Corn, The Jersey Girl Way:
Bring water to a boil
Add a dash of sugar (honey)
Add Corn
Return water to a boil and cook 3 minutes
Season to your taste (butter, salt, other)

Kale, A Clean Eating Magazine Test Recipe:
The full recipe will be in the October Issue of Clean Eating, but I had the chance to test it tonight.
Ingredients:  Kale, Goji Berries (we used dried cherries), Coconut Oil, Shallots, White Pepper, Cashews, and a little Broth
Slice shallots and saute in oil.
Add Kale, turning to coat
Add broth and cover, braising for 5 minutes until kale is bright green
add berries and pepper
Serve topped with cashews.

Swiss Oats with Berries for Breakfast

I found this recipe several years ago thanks to the Zonya Foco's TV show on PBS.  Zonya's cookbook includes lots of quick, easy and healthy (diabetic conscious) and delicious recipes.  However, this is the only recipe from the book I do without measuring - my favorite way to make anything, add a little bit of this and a little bit of that to make it suit your tastes.

What I love most about this recipe is while it is FABULOUS in the summer with all the fresh fruit that is available, it is just as divine in the winter with dried or thawed fruit (ie, it doesn't have to look pretty). 

The base is as simple as pouring some oats in a bowl and adding enough milk to cover them (you can estimate about 1/3 cup of oats per person for those that insist on measuring).  Add honey and ground cinnamon (or nutmeg, or other seasoning) according to your taste, remember you are adding fresh fruit so you may not need that much honey as you think when using local, fresh produce.

Soak the oats, milk, honey and cinnamon mixture overnight.  In the morning add an array of fruit and dig in.  This is also a great dish for dessert.  Make a little or a lot, the oats keep well in the refrigerator for a few days, just add your fruit when you are ready to eat!  Best served cold in the summer, could certainly be heated for a few moments in the winter months.

Our Swiss Oats this week has been topped with black raspberries and blueberries from our acre.  I hope you love this recipe as much as we do!

Pasta with Kale and Hot Italian Sausage & Garden Update

The last two nights have been beautiful.  Dann & I have arrived home from work, spent a little time working in the garden and then let the ladies out for an evening stroll.  They enjoy taking a short walk which involves them (ok, and us) eating as many black raspberries as can be reached, and then stopping by the end of the potato bed for a nice long dust bath (them, not us).  During bath time Dann & I grab our chairs and sit nearby chatting about the day and dreaming of days to come while we watch the ladies throw dirt everywhere and listen to them purr.


The garden is doing great, the corn is taller than me now, I see tons of baby pumpkins and little green tomatoes are everywhere. The beans, cucumbers and squash are all starting to come in and I harvested six bulbs of garlic last night.  While greens (kales and lettuces) are still a daily treat, the added variety is just around the corner (ok, the pumpkin is more than just around the corner, but it is so cute!!).

 Oh, did I fail to mention the berries?  I have been enjoying the fruits of my labor from my wrangling of the briar patch back in the spring.  The black raspberries on the trimmed limbs are much more plump than those on the yet to be tackled side of the patch. AND our blueberries have started coming in!  YUM!

So on nights like tonight when I don't want much hastle or fuss I turn to a quick easy meal that allows me to use my freshly harvested garlic along with some dinosaur kale from the garden.  The sausage is from the farmers market and the pasta and cheese are from that scary store...Wegmans. 

Pasta with Kale and Hot Italian Sausage


Cook pasta according to package instructions.  Add the Kale during the last 30 seconds of cooking.  Strain and set aside.

Meanwhile in a small saucepan heat some olive oil, add freshly crushed garlic to taste (I used 2 small cloves as fresh garlic is just that - fresh - a nice POP of flavor!).  Heat through.

Our Hot Italian sausage is leftover from grilling the night before so I simply broke it up and added it to the oil and garlic during the last minute of cooking.

Combine pasta, kale, and sausage mixture stirring gently.  Serve with some fresh grated Parmesan cheese.

For a light refreshment with your dinner why not add some frozen berries to your wine?  My only problem now is that I'm drinking trying to get a berry....  Bottoms up!

Soulful Thoughts I

It's been a sad week.  A dear friend lost her husband to cancer this week.  John was too young as so often is the case.  And as I have sat here this week, too far from my friend to provide the physical comfort of a good solid hug and much needed love, I keep coming back to a verse I fell in love with when I was about 8 to help hold myself together - I Corinthians 13:12. 

So many people look to this chapter for the "Love" verses - "Love is patient, Love is kind..." which Love is and Love should be, but this is not what I see in this chapter, the verse I love is often over looked...and let me preface- that I don't know that my interpretation is in line with any scholars on the topic, its just that - my interpretation...

"For now we see in a mirror dimly, but then face to face;
For now I know in part, but then I will know fully,
Just as I also have been fully known."
I Corinthians 13:12 

Taken in pieces here is how I see this passage -

"For now we see in a mirror dimly, but then face to face":  I can't see God's reflection clearly in my life, but I know He's there. I see reflections of Him in my actions and reactions.  More importantly, this verse promises me that one day I WILL see Him face to face!!

"For now I know in part, but then I will know fully."
I only can understand bits right now of God's plan, small bits at that.  But things like why a dear friend's husband is diagnosed with brain cancer so young or why I never really got a chance to know my father-in-law before he passed away or why so many loved ones have had miscarriages or why two of my friends have lost their father's to Picks disease (not so rare a disease in my circle) are so much harder to grasp.  One day, when I am face to face with God, as promised in the first part, I will know and understand these things, Fully.  And in that lies my trust that there is a greater plan.

But the last line is what seals it..."Just as I also have been fully known"  God knows me.  He knows you too.  And elsewhere in the bible He promises to never test us beyond our capacity (Karin's paraphrasing).  These trials that come our way are not meant for cruelty or because somebody did something, they are part of God's greater plan that I can't grasp just yet, but I have a greater faith in God than I do my own limited understanding, that part I do know now.

30+ years later this verse still grounds me.

Kale Chips

I fell in love in June, with Garlic Scapes and Dinosaur Kale.  It was my first time having either of them and there is no turning back! 


If you like garlic and you like asparagus you will LOVE garlic scapes.  With the flavor of mild sweet garlic and the texture/consistency of thin asparagus there is nothing that compares.  WARNING though, garlic scapes must be cooked long enough (about 2 - 4 minutes on the grill) else you will have a bitter garlic flavor.  Trust me, I know.

As a lover of broccoli, I can't get enough Dinosaur Kale, also known as Lacitano Kale.  This kale variety has a soft yet firm texture that stands up well in cooking (steaming, roasting, sauteing, any way you like it).

What better way to enjoy these two delights than together?  For breakfast or dinner I saute a bit of onion and garlic scape, once softened, I add some kale and heat it through.  If the entree is for dinner I stop the cooking there, if it is for breakfast I scramble some eggs and pour them over the greens and cook until the eggs are just right. 

As I looked over my garden this evening I was amazed at all the blooms and mini vegetables.  By the end of the week we will begin harvesting zucchini, which will be followed shortly by blueberries, beans and potatoes.  I have dreams that the cucumbers will grow over night but they are just so tiny and cute right now - 1/2 an inch long and all spiky.  But in the meantime I am content with my loose leaf and butterhead lettuces, kale and herbs.

Another Kale recipe to try is Kale Chips compliments of Epicurious.com

• 12 kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
• 1 tablespoon olive oil
• Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Emphasis on dried added by me based on experience.  Enjoy!