Weeks 4, 5 and 6: The Craziness Continues

Wow!  I am way behind.  I feel so guilty when I don't get around to writing my blog.  The good news is it doesn't mean I am not cooking.  And I do have some pretty good excuses for not posting.  First, my kitchen was kind of out of commission for a while as we painted the cabinets.  Second, our computer hasn't been set up so my posts have to be written on my phone--which is ok but a little slow.  But on to the food!  I have a lot to cover!

From the previous weeks, I still had a ton of chives and rhubarb left.

CHIVES

We had the largest bunch of chives I have ever seen and I was a little overwhelmed with using it.  Luckily, my friend gets the same CSA as us and found a fabulous Chive Pesto recipe I could use.  It was quite delicious but I did triple the garlic...because you can never have too much. The first day I used a lot of it mixed in with goat cheese to make a pasta sauce with shrimp, bell pepper, and asparagus. I also put it on my bagels for lunch with cream cheese and finished it up on crackers.  Very versatile!

http://www.agardenforthehouse.com/2013/05/chive-pesto/

Pretty chives with flowers!

Everything ready in the food processor.

Finished product!

RHUBARB

Conveniently, my mother-in-law had just sent me a recipe for a rhubarb bread!  Perfect for breakfast or dessert.  The first loaf I ate at home each morning while the second I brought to a work function.  I received a lot of compliments for it.  Next time I think I may replace some, if not all, of the oil for apple sauce.  A bread like this is perfect for it!

 RHUBARB BREAD
                   Makes 2 Breads
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk (1T.vinegar & reg.
   milk to make 1 cup)
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups diced rhubarb, used 2 cups
1/2 cup chopped walnuts
Combine brown sugar, oil, add egg, add milk & vanilla.
Mix together flour, baking soda & salt.  Add to above - add rhubarb and nuts.  Pour into 2 well-geased & floured bread pans (4 1/2" x 8 1/2" size) Sprinkle with topping made of 1/2 cup sugar, dash flour, 1 Tbsp. melted butter & 3/4 tsp. cinnamon.
Bake 325 degrees for 50 minutes.
Cool 10 min. and invert to wire rack 

To make this easier, I'm going to just list all of the last couple weeks photos and then the foods.  Since I the weeks mind of ran together.

Week 4: Napa cabbage, baby turnips, radishes, kohlrabi and sugar snap peas

Week 5: Sugar snap peas, lettuce, napa cabbage, chives, basil and beet greens

Week 6: Green onions, kohlrabi, cucumber, basil, zucchini, napa cabbage and lettuce

BABY TURNIPS

I finally got to make my favorite recipe!...and share it with my husband and our friend.  Both raved about it!  And now my husband is constantly asking me to hunt down turnips so I can make it again.  Ahhh...the joy of braised baby turnips!

http://www.sassyradish.com/2008/06/braised-baby-turnips/

BOK CHOY and NAPA CABBAGE

Just realized I had some bok choy from previous weeks to talk about as well as the Napa Cabbage. B and I have been obsessed with grilling lettuce lately.  Usually we do a head of romaine and make a salad, but we decided to translate this to bok choy and napa cabbage is well.  We love the extra flavor and depth the char adds.  Once off the grill, I add a little of everything that is Asian on my cupboard; mirin, sea same oil, rice vinegar and soy sauce.  So far, this has been fairly fool proof.

RADISHES, NAPA CABBAGE and CILANTRO

All three of these items make awesome taco, quesadilla, enchilada and burrito toppings!  Mexican is probably my favorite genre of food and it is my go-to when I am lost with what to make.  I love all of the fresh toppings, spicy salsa and, I must confess, I really LOVE sour cream.  Radishes, napa cabbage and cilantro are all traditional taco toppings in Mexico.  I highly recommend breaking from the typical gringo food and trying it!  

 Traditional tacos with Queso fresco

 One of my go-to quick dinners, cheese quesadilla!

LETTUCES

Obviously, with all of the lettuce we have been getting, I have been eating a lot of salads.  I still have a lot of lettuce in the fridge but luckily it keeps pretty well.  I have discovered that as long as I have some good cheese, like blue or goat, I am pretty content with eating salads all day!

One of the side salads I made. Love the colors!

KOHLRABI

I'm still not in love with kohlrabi like some people are but I do really enjoy it in the slaw I made.  Crunchy and sweet green apple with kohlrabi and a fresh taste if lemon.  I like that the base for the dressing is whipping cream instead of mayo. It makes it feel less heavy and more refreshing!

KOHLRABI SLAW

Yield: Serves 8

Can be prepared in 45 minutes or less.
Ingredients
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple

Preparation

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

Gourmet, October 1992

Finally we are at the two easiest ways to use up a lot of veggies...

1. Sauté or grill a bunch of them for an amazing side dish.  A little olive oil, salt and pepper always do the trick. This time we used asparagus, baby turnips, bell pepper, and zucchini.  I topped it off with some crumbles of goat cheese and basil.  Num!

  Before putting the veggies on the grill

Ready to eat!

2. Sauté veggies and eat with pasta.  So easy and good.  You can use any sauce, red, Alfredo, pesto.  For this one, I melted goat cheese and added a little balsamic to make the sauce.  The veggies we used were tomatoes from my garden, beet greens, chives and zucchini...and, of course, garlic.  I served it over gnocchi since I had some in my cupboard and I think is great for handling the rich sauce I made.

Ok!  I think that wraps it all up for the last 3 weeks.  I still have napa cabbage and green onions from last week to use up.  I am hoping to find some time this week to make egg rolls for that.  Num!

A few other notes.  Last week I went to this AWESOME drink mixing class put on by the FairShare coalition.  They partner with Death's Door distillery, a few local farmers and a local mixologist to teach people, like me, how to make fresh seasonal drinks.  It was a ton of fun and if you leave in the Madison area, I would highly recommend looking into it.  They have 3 more classes left this summer on the first Thursday of the month.  During mine we made a drink with white whiskey and dill and one with mulled zucchini and vodka.

http://deathsdoorspirits.com/pages/events/events.php

Finally, I am very excited to announce we got our first salmon share this week. As we cook it up, I will add our recipes to the blog! Enjoy your weekend! And get out to your local farmers markets! They are stocked full with great stuff this time of year.
 

 

 

 

Running Behind - Weeks 1, 2 and 3

It has been very hard to find a good time to write.  I think after next week I will be able to get into a routine again. But for this week I will be catching up on the past two weeks of the CSA which I still need to cook quite a bit of.

Now why am I running so behind?  The first week we received the CSA was also the first week in our new house AND my first week at my new job.  A lot of firsts!  My time has basically been completely consumed by unpacking and projects to get the house how I want it.  We have painted almost every room along with tending to some of the overgrown yard and taking out built-in items we didn't want.  (Like a fluorescent box light in the kitchen and a 1970's desk built for a 5 year old).  I have also become quite obsessed with our yard and making sure it is as pretty as possible.  Only problem is the crazy amount of rain we have gotten in the last week or so.  A few of my plants are not going to survive, including my Black Krim heirloom tomato.  So sad because it had 5 tomatoes already coming!  Ugh!  Hopefully the farmers market will still have a few plants so I can try again.

Well, on to the real point of this blog...the food!  So happy to be getting fresh veggies again!  I feel like I have been lacking inspiration lately with my cooking and the CSA has become my muse.  One big problem though...our kitchen wasn't put together until yesterday.  So I really haven't made anything too inspiring.  I do have plans for most of the food I have left and am hoping I can get started at it this weekend, along with the Holiday week next week.

CSA week #1- Chives, rhubarb, grape leaves, arugula, red lettuce and romaine.

RED LETTUCE AND ROMAINE

Obviously, I have been making salads out of these two lettuces.  I made one of my favorites the other day which is similar to a Cobb.  Avocado, Gorgonzola cheese, red onion, radishes, grilled chicken and lettuce, of course.  And while writing this I just realized I forgot to put bacon in it...oops! I top it all of with a Balsamic Vinegarette of balsamic, olive oil and Dijon mustard.

ARUGULA

I absolutely love arugula.  I think it is now my favorite lettuce.  So tender but zippy! It really adds a great flavor to any salad.  I think I started realizing how much I liked it this Fall from salads from restaurants, etc.  My husband, B loves arugula even more than me!  He buys a bag and just eats it raw, like its potato chips!  I think he would prefer arugula over chips.  Even though a little strange, at least it's healthy. Well after getting the week 2 share, I was feeling a little inspired but I didn't have much to work with.  I made garlic toasts covered with melted fresh mozzarella, surrounded by roasted grape tomatoes and topped with arugula.  And, of course, salt, pepper, olive oil and balsamic.  This was on of those things that I just threw together and knew that I liked all of the ingredients separately so then it should all work together.  Turned out wonderfully and it was one of the first meals I made in my new kitchen. 

I still have all of the other items from this CSA left to use but I am planning on making a chive pesto and rhubarb bread this weekend. Sadly, the grape leaves had to get tossed because they got slimy.  My fault for just throwing them in the fridge.

CSA Week #2- Strawberries, bok choy, mint, pea sprouts, radishes, green garlic and tat soi.

STRAWBERRIES

Well this one was easy to devour!  Ate them all raw with my fingers...one by one.  They were so delicious!  Last year the strawberries we got were very small (the size of blueberries) and you had to eat them the moment you got them otherwise they would turn to mush.  This year the strawberries were perfect! Sweet and fresh.  They taste so different from a giant Driscoll berry from the store.  Num!!  Sadly with all of the rain it sounds like we may not be able to get many more.

Another picture of the pretty strawberries.

BOK CHOY, TAT SOI and GREEN GARLIC

Sadly, I don't have a picture of this one but I sautéed them all up with some soy sauce, olive oil, sesame oil and mirin for a quick side.  I really love bok choy!  Just a really easy veggie to either throw into a stir fry or make as a side. As for the garlic, the farm has notified us that something happened to their crop and we won't be receiving as much this year. Last year we got something garlic related almost every week. (Green garlic, scapes, raw garlic and then cured bulbs). It will be an adjustment buying this stuff at the store or market.  Oh well,  that's just an example of some of the ups and downs of getting a CSA. 

RADISHES

Still have a few left which I will probably eat raw but I did put some in the salad I mentioned before. I love the color of these ones.  A beautiful bright pink!

The pea sprouts also ended up in the trash with the grape leaves.  They were really wilted from the hot day when I picked up the share and they didn't get any better so they had to go. (FYI - I am hoping to make a compost bin in the next week so these type of items will end up there instead.)

The mint is still in fridge.  Maybe some Mojitos are in order!

Week #3- Bok Choy, Spinach/Romaine mix, Strawberries, Cilantro, Green Garlic, Beet Greens, and my absolute favorite...Baby Turnips!! Yippee!

I see many many salads in my future along with guacamole, maybe chimichurri , and a wonderful meal of baby turnips.  I realized the other day that B has never enjoyed them with me since I always eat them so quickly.  Well since he is actually home this week, he will finally get to enjoy them. I think I may have to get some more at the market though because I could eat one bunch in a sitting.

Well hopefully I will have more recipes to share next week as we get into the swing of things.  Granted, we are talking about painting our cupboards next weekend but I will figure it out!  Hope everyone is staying dry.  I will leave you with a few pictures of the farmers market and the CSA.

Loving the sunlight in my kitchen when I get home from picking up the share.  Should make for some pretty pics!

My pretty Dahlia from the market 

Finally my sad tomato plant that has been getting too much water. And of course, it is raining even more as I post this.

CSA Refresher

One more month!  One more month!  YAY!  I can't wait for the sweet taste of fresh food.  And honestly, I need the obligation to eat fresh food again.  Lately, I have been a little bad at eating vegetables.  I never have a problem with fruit, but veggies sometime I get a little uninspired.  Especially because we are currently trying to eat through our fridge and freezer and not buy too much extra....BECAUSE  (drum roll, please)...we bought a house!!  We close at the beginning of June and are taking the month to move.  So throughout the summer I am sure I will be writing about my house adventures along with food.  :-)

Just to refresh everyone's memory, here are the details of my CSA. 

I get my CSA from Ridgeland Harvest located in Viroqua, WI.  We get a Standard Share every week from June 13th to October 24th.  Each share is filled with local, seasonal produce, basically all vegetables except for a couple weeks of berries.  This year Ridgeland is offering several different size/frequency options for the CSA.  You can get either a Standard Share (Feeds 1-3 ppl) or a Double Share (Feeds 3-5 ppl).  Then you can decide if you want to get your deliveries every week or every-other week.  I love the option of every other week for people that are new to CSAs.  Its a great way to try new, fresh vegetables and receipes but not be overwhelmed with getting through it each week.  Our CSA is $425 which is $25 per week.  BUT remember, that many Health Insurances will give you money back through their Wellness programs.  Around here it is $100 for singles and $200 for families which is a HUGE help.  Once we get the checks back it will only be $11.80 a week!  What a steal!

Here is the link to our CSA Farm.
http://www.ridgelandharvest.com/csa

For anyone that wants to try a CSA for the first time, make sure to do your research.  There are so many options and there is definitely one to fit each family's life tyle.  Look into size of the shares, frequency of deliveries, location of pick-ups and type of food.  Some farms are vegetables only, while some have meat, eggs, fruit, cheese and even bread!  Below are some links to CSA Farm Directories for a couple of cities.  These are great resources when choosing a CSA or even just to get to know the farms in your area.

Madison Area
http://www.csacoalition.org/

Milwaukee Area
http://urbanecologycenter.org/what-we-do/csa-farmers.html

Minneapolis Area
http://landstewardshipproject.org/stewardshipfood/csa

Another exciting thing happening this summer is B and I decided to get a salmon share.  We will be getting 2-4lbs of salmon 3 times throughout the summer; each a different type from Alaska.  We are going through an organization called Sitka Salmon Shares, possibly the first Community Supported Fishery.  Basically, we sign up for a share, then the organization reaches out to small boat family fishermen in Alaska to catch the fish.  These fishermen depend on the shares to bring them stable income.  I am really excited to start looking into new fish recipes.  I just started liking fish in the last 5 years.  I am hoping this will be a good way to push my boundaries and work fish into my weekly repitoire.

Sitka Salmon Shares
http://www.sitkasalmonshares.com/community-supported-fishery-idea.html

Finaly, with buying a house comes buying a nice big freezer.  Having a big freezer means the potential to buy 1/4 cows and 1/2 hogs!  We haven't pre-ordered one yet but I wouldn't be surprised if we end up getting one this Fall.

So much to look forward to!  Hope everyone is enjoying the 80 degree weather.  I know we sure are!  Next weekend we are going to Charleston for the long weekend where I will proceed to eat my way through the city.  Pictures and stories to come!

Spring Has Sprung!

Finally!  After a very long cold winter, Spring is here!  The early bulbs are blooming.  The birds are chirping.  I couldn't be happier.  I don't think it has helped that everyone keeps comparing this year to last year which was incredibly warm but at least we are over the hump.  At least I hope we are!  And with the arrival of Spring, also comes more fresh foods which means....its time to warm up the blog. 

Truely, I have been meaning to write an entry for 2 months now.  I had several little tidbits I wanted to share but none of them seemed big enough to write a whole entry on.  Also, I must confess I was a little lazy at first this winter.  I really got in a rut with my meals and ended up eating the same thing every week since my husband travels and I was cooking for one.  But about month ago, I started pushing myself to get a little more creative again.  Its been hard since I have been working late but at least once a week I try to think outside-the-box a little bit.  With more fresh foods coming in season, I hope it becomes easier.

Earlier this spring I volunteered at the FairShare Coalition's CSA Open House.  At the Open House, several of the local CSA farms set up booths about their farms, what to expect from their CSA and delivery options.  At the event, I helped people figure out what CSAs have drop-off locations near their homes or work, as well as sifting through the farms to make sure they provide the type of food they are looking for.  The 3 hours I volunteered were some of the most rewarding hours I have had in a long time.  First, I realized how much I miss doing this type of work.  I just love helping people and its even better if its a topic I am passionate about.  Second, it was so amazing to see the amount of people who were interested in CSAs, wanting to eat better and support their local farmers.  The biggest highlight of the event though was finally meeting the farmer of my CSA, Mat.  It really makes the whole expereince so much more personal when you see the people behind it all.  I am determined to make it out to the farm this year, hopefully for raspberry picking.

Here is the website for FairShare where you can look up farms, drop-off locations and other details.
http://www.csacoalition.org/our-farms/about-csa/

Also exciting....two Saturdays ago was the first outdoor farmers market of the year!  Thats when you really know it is Spring!  B and I went to the market last weekend.  Though it is early, there was still plenty of produce like arugala, ramps, tomatoes and mushrooms.  And as always there was an abundance of flowers, plants, cheese and meat.  I know the Madison Farmer's Market is rare with how early it starts, but keep your eyes and ears open for your local markets.  I am sure they are starting up very soon!

I know for many that it is supposed to get cold later this week but enjoy the warmth while you can!  I promise we will see Summer soon.

Next week, I will give a little refresher on my CSA and a couple other exciting things happening this summer!

Pretty flowers at the farmers market last weekend!

Deck the Halls and Fa La La

For the past 9 years, I have thrown a Holiday Cocktail party.  It all started sophomore year of college when my roommate and I bought fancy dresses and needed some place to wear them.  We decided to throw an "adult" party.  No beer, only wine and cocktails.  A select group of friends which was by invite only.  Everyone HAD to dress up.  And a spread of food.  We, of course, had a blast! And I discovered how much I love planning parties, especially the food spread.  Since then, with the help of friends, I have thrown the party every year.  And really, the rules haven't changed much. 



My lovely balsam

 
Well, this year, I had 2 friends that helped me with the decorating so I could focus on the food.  I was quite proud of it all. 

AVOCADO, POMEGRANATE, AND ORANGE SALSA from Skinny Dips by Diana Morgan
- I liked this because it was a wintry version of guacamole.  It was both juicy and spicy.

1Tbsp fresh lime juice
1 tsp sea salt
1/8 tsp ground pepper
3 large navel oranges
1 pomegranate
2 large avocados, halved, pitted, peeled and cut into 1/2-in dice
2/3 cup diced red onion
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut on the diagonal, into thin slices
1/4 cup chopped cilantro

In a large bowl, whisk together the lime juice, salt and pepper until the salt dissolves.
Working with one orange at a time, cut a slice from the top and bottom to reveal the flesh.  Stand the orange upright and slice away the peel from the sides in wide stripes, cutting downward, following the contour of the fruit, and removing all of the white pith.  Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the segments and allowing the juice and segments to drop into the bowl.  Discard any seeds.  Drain the juice into a measuring cup and set aside.  Cut the orange segments into 1/2 in pieces and add to the bowls with the lime juice.
Extract seeds from pomegranate (I recommend watching a demo on YouTube) and add the seeds to the bowl with the segments and lime juice.
Add avocado, red onion, jalapeno, green onions, and cilantro to the bowl.  Using a rubber spatula, gently fold  the ingredients together, being careful to not mash the avocado.  Add the reserved orange juice, 1 Tbsp at a time, until salsa is moist but not soupy.  Taste and adjust the seasoning.  Transfer to a serving bowl, cover, and set aside for at least 1 hour.


 
PICKLED MUSHROOMS -- from Chef Francesco Mangano
-I recently went to a cooking class taught by a local chef.  When I saw these on the list of recipes, I was a little scared but they ended up being my favorite item he made.  They are sweet and vinegary with a hint of garlic.  A great accompaniment to a cheese plate or relish tray.

2 lbs wild mushrooms, cleaned and stemmed
20 fl. oz water
20 fl. oz apple cider vinegar
a few sprigs of fresh herbs, such as rosemary, thyme, chives, oregano
a couple cloves of garlic
1 1/2 cups sugar
salt

Bring the water, sugar, vinegar and salt to a bowl in a deep pot.  Drop the mushrooms in, and turn the burner off.  Cover the mushrooms with a towel (the towel actually touches the water/vinegar mixture), and let stand for 12-15 minutes, depending on how sturdy the mushrooms you have on hand are.  Drain the mushrooms and pat them dry gently.  Put them in a container alternated with vegetable oil, the herbs and garlic.  Make sure the oil covers the mushrooms all the way.  Use within a week.

Patting the mushrooms dry

BACON WRAPPED DATES -- from Avec in Chicago
- B and I have recently discovered how amazing stuffed dates are.  Our first experience was the ones from Avec, a restaurant in Chicago.  Luckily I was able to find the recipe online so I could recreate.  I ended up having to go to Whole Foods to get the correct dates.  Also, the recipe calls for Spanish Chorizo.  I found a sausage that was just called chorizo at my grocery store.  Not sure if it was technically Spanish or Mexican but either way it was delicious.

http://timeoutchicago.com/restaurants-bars/62734/avecs-bacon-wrapped-dates


CRANBERRY CHILI MEATBALLS
- Usually I make cocktail wienies which are always hit but I decided to change it up this time and have meatballs.  I wanted something sweet and spicy and maybe just a little different.  Though not many people named it their favorite thing at the party, they were gone before the night was done --Making the recipe a keeper for future parties.

http://www.tasteofhome.com/Recipes/Cranberry-Chili-Meatballs


GRILLED PEAR, BRIE AND HONEY CROSTINI
- Crostinis are my go-to for any cocktail party.  Any easy concept but you can change them up so much.  This year I wanted to include a little fruit so I grilled pears that had been brushed in honey.  Put them on top of pieces of bread with melted brie and sprinkled it all with some fresh rosemary.

http://www.twopeasandtheirpod.com/grilled-pear-brie-and-honey-crostini-recipe/

VEGETABLES AND RANCH DIP

- Always great at any party.  It is healthy and any picky-eater will enjoy it.  I like making my dip from scratch with fresh herbs so that the platter is refreshing.  Here is my favorite dip recipe.

http://www.epicurious.com/recipes/food/views/Ranch-Dip-with-Vegetables-109001

SPICED NUTS

- Unbelievably addictive!  I think I am going to make another batch to give away as gifts.

http://smittenkitchen.com/blog/2008/12/sugar-and-spice-candied-nuts/

 

MELTING MOMENTS (AKA Butts)

-My mom is the cookie queen each Holiday season.  She makes 11-13 kinds each year and gives them out to friends and neighbors.  Melting Moments is one of our family's favorites.  First of all, because we call them Butts.  I guess when my brother was little he said they looked like butts and the name stuck.  Second, they are a nice bite size cookie that literally melts in your mouth.  And finally, I love them because there is almond extract in the frosting.  Num!

1 cup salted butter

1/3 cup powdered sugar

2 cups sifted flour

Cream butter with sugar.  Blend in flour until satin smooth.  Chill several hours or overnight.  Roll rounded half-teaspoons of dough into marbles.  Place 1 inch apart on ungreased cookie sheet.  Bake at 350 degrees for 12 minutes.

Almond Butter Cream:

1 ½ cups powdered sugar

3 Tbsp butter

2 Tbsp cream

¼ tsp almond extract

Blend ingredients until smooth.  Tint half pink and half green with food coloring.  Put between two marbles.



ROLLED GINGERBREAD COOKIES

- Again, this is my mom's recipe.  I like to make my cookies fairly thick so they stay chewy.  I also put red hots on my gingerbread men to make eyes and buttons which I personally think are needed to make the cookies complete but I love red hots.

2 1/2 cups flour

1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1/2 cup butter
1/2 cup sugar
1/2 cup dark molasses
1 egg

Mix flour, salt, soda, baking powder and spices.  Cream butter, add sugar and molasses gradually and cream until fluffy.  Add egg and mix.  Add sifted ingredients and mix.  Chill thoroughly.  Roll dough about 1/4 inch thick on floured board and cut with desired cutters.  Bake on ungreased baking sheets in a pre-heated 350 degree oven about 10 min.  Let cool on pan For a few minutes before removing.



Cutting out some men



Starting at the bottom going clockwise-- Peppermint Cookies from Lands' End, Gingerbread Men, Melting Moments, Avocado Salsa, Pickled Mushrooms, Bacon Wrapped Dates, Meatballs, Cheese plate, Crostinis, and Veggies with Dip

My pride and joy!

I can't believe that next year will be the 10th year of this party.  I probably need to start planning now to make sure its the party of the year!  HAPPY HOLIDAYS and Cheers!

Gobble Gobble

This year for Thanksgiving we went up to Sheboygan, WI to spend the time with my in-laws. It's always so interesting to compare other's Holidays to your own. Growing up, Thanksgiving was small for us. Just my immediate family. It was always a challenge for my mother since I had one brother that was fully vegetarian and another that would only eat poultry. We would basically watch the Macy's parade, snack on cheese and such and then eat around 5p. Now B's Thanksgiving is quite different. First off, they are huge. He has two celebrations, one for each side of his family, and they both have about 15 people. Also football is the main event, which is fine by me because I love watching it. With so many people and 2 full dinners, it makes it easier and more fun to do something different. I decided this year to introduce some of my favorite dishes into their family.

This salad is easy to please everyone. Reading there recipe, it may seem a little strange but it comes together well.

FALL SALAD

Salad Greens:
1 head red lettuce
1 cup chopper celery
2 green onions with tops, chopped

Dressing:
1/2 tsp salt
Dash pepper
2 tsp sugar
2 tsp vinegar
1/4 cup canola oil
1 Tbsp snipped parsley
Dash Tabasco

Topping:
1/4 cup sliced almonds
1 Tbsp plus 1 tsp sugar

Other:
1 can Mandarin oranges

Prepare salad dressing and refrigerate.

Cook almond sliced in sugar over low heat until sugar melts and coats the nuts. Place on waxed paper and cool. Break apart.

Combine all salad greens and refrigerate overnight.

Before serving, combine salad greens, salad dressing and Mandarin oranges. Toss. Sprinkle with sugared almonds before serving.




I love my mom's stuffing. It's not some recipe that has been passed down for generations or anything like that. But after not having it one Thanksgiving I realized it is what defines the holiday for me. Waking up that morning I always remember the smell of the onions, celery and sausage cooking.  We halve this recipe and stick it in the oven in a dutch oven instead of the the bird.

CORN BREAD STUFFING

2 pkgs (10-12 oz size) cornbread mix
1 lb sausage meat
4 cups chopped celery
3 cups chopped onion
3/4 cup chopped parsley
1 1/2 tsp rubbed savory
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
1 Tbsp salt
1/2 tsp pepper
1 can (13 3/4 oz) chicken broth, undiluted
3 eggs, slightly beaten

Make cornbread mix as package label describes. Cool.
In large skillet, saute sausage meat, stirring, until lightly browned.  Lift out with slotted spoon.  In drippings in skillet saute celery, onion, and parsley until tender, 8-10 minutes.
Meanwhile, crumble cooled cornbread into large bowl.  Add sausage, vegetables, herbs, salt and pepper.  Gradually add broth and eggs, tossing lightly with a fork. 
Baked covered at 350 degrees for 30 -40 minutes or until warm.  Remove cover and bake 10 more minutes.




After raving about turnips to everyone, I decided I needed to bring my signature dish. Here is the recipe again.

TURNIP GRATIN from Epicurious

2 tablespoons unsalted butter

2 1/2 pounds medium turnips, trimmed and left unpeeled

1 tablespoon chopped thyme

1/2 tablespoon chopped savory

1 1/2 teaspoons kosher salt

Rounded 1/8 teaspoon cayenne

1 cup heavy cream

1 cup grated Parmigiano-Reggiano (use a Microplane)

Preheat oven to 450°F with rack in middle.

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

Now in to the main event...DEEP FRIED TURKEY!!! Over and over again we have heard how delicious it is. And since we had two meals, B and I wanted to try it at one of them. Luckily we knew someone that had the fryer and I had to buy an obnoxious amount of peanut oil. We started with brining the turkeys in large tubs of water, brown sugar and salt. We let them sit overnight.

Turkey taking a bath in sugar and salt

Around 3p we were ready to start our first turkey. I let the boys be in charge. They heated up the oil and VERY slowly lowered the turkey in. The oil was not very happy about it. Almost instantly the turkey smelled and looked delicious.

Heating up the oil -- FAR away from the house

Lowering the thawed, dried off turkey

The oil was angry

Already it looks delicious



We fried the turkey for close to 40 mi and it came out beautifully! Super juicy on the inside. Crisp and brown on the outside. Now I don't love turkey. It's fine but its not something I usually want to eat often. But this turkey.... THIS turkey I could eat all day. So moist! So flavorful! Salty and sweet. And the skin! It was like bacon. I have now become one of those people who rants and raves about deep fried turkey.  I highly recommend it but please please PLEASE be careful and read all the instructions to make sure you don't start a fire.

Here are the instructions and recipe we used.

http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html

Out of the fryer!

Finally, I brought some delicious pumpkin cookies to snack on all weekend.  Reading the recipe I thought they sounded good, but they were so much better!  Almost like little cakes, they were great to get your fix of something sweet without eating a whole piece of pie.

http://www.marthastewart.com/318741/pumpkin-cookies-with-brown-butter-icing

Well, I know this post is late but I hope everyone had a wonderful Thanksgiving!  And you all aren't freaking out too much about Christmas being 13 days away!

Wrapping Up for the Winter

Wow.  I have been a delinquent blogger.  I have been trying to figure out why it has taken me over 3 weeks to write this blog post.  Maybe because I have been very busy between work, working out and such.  Or maybe because I have been lazy.  Or maybe because I don't have another share coming, so I'm not trying to get through the food as fast.  I think it is probably a little bit of all 3.  But I think the biggest reason I have been putting this off is I know its the end.  I didn't really know how to wrap this all up.  The CSA was such a big part of my life for 20 weeks.  I had to plan my whole week around it.  Planning out recipes that could either be eaten that week or frozen.  Finding the time to cook it all up before the next share comes and fills my fridge.  Now that it is over I am both sad and relieved.  I am of course sad to not be getting amazing fresh, organic vegetables each week.  I will have to make more of an effort to make sure I get enough vegetables each day.  I am relieved that I will have a little more freedom week-to-week with my meals.  Especially since with the colder weather I am craving comfort food.

In the last newsletter from the farm, they recapped the amount we got for a few of the crops for the whole 20 weeks.  I thought you would find it interesting...

Beans: 10.29 lbs

Carrots:  9 lbs

Sweet Corn: 3.8 dozen

Tomato Slicers: 21 lbs

Tomato Cherry: 10.8 lbs

Zucchini:  46

Can you believe it?  I basically ate all of this since Bryan is travelling most of the time.  Its crazy to think about!  The farm also offers a Holiday Share which gives you two big shares; 1 before Thanksgiving and 1 before Christmas.  I would consider signing up for it if we cooked these meals ourselves but since we celebrate at our families homes, it would be too much food.

So as we move into Winter and Spring, I am planning on still writing entries time-to-time.  I love trying new recipes and I would love to share the outcome with everyone.  Of course, I will post about my foodie vacations and my upcoming Holiday Party.  If you don't want to check back every couple weeks, you can sign-up to get e-mails that tell you when I have posted.

AND finally I want to end on the food.  Below are some of the recipes I have made with the last couple weeks of shares.  I still have potatoes, acorn squash, shallots, garlic and onions left.  I think the best part of all of this is what I got in my last share....TURNIPS!!  How ironic!  I end right where I started. 

FINAL SHARE

Leeks, Shallots, Sugar Pumpkins, Butternut Squash, Brussel Sprouts, Garlic, Carrots, Potatoes and TURNIPS!





LEEKS

As I said before, I have been craving comfort food.  Meals with cream, fat and richness!  For the leeks, I found an awesome recipe for a pasta sauce that included cream, bacon, leeks, cheese and mushrooms.  It was very fast and easy and delicious served over cheese tortellini. 

http://dadscookbook.blogspot.com/2011/02/tortellini-with-creamy-leek-bacon-and.html?m=1

Horrible picture!  but delicious.

BUTTERNUT SQUASH

I have two favorite recipes for butternut squash and I was so happy to see that I had enough to make both recipes.

First I made a Butternut Squash Pasta Sauce.  The squash is roasted with garlic and sage and then pureed with cream.  The sauce is amazing on cheese ravioli or on short pasta like rigatoni with Italian sausage.

BUTTERNUT  SQUASH PASTA SAUCE

1 medium butternut squash (about 1 ½ pounds)

1 tablespoon olive oil

½ teaspoon dried rubbed sage

Coarse salt and ground pepper

5 garlic cloves, peel on

1 cup half-and-half

Pasta (such as cheese ravioli or any short pasta), for serving

1.       Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with vegetable peeler. Cut both pieces in half lengthwise. With a spoon scoop out seeds; discard.

2.       Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.

3.       Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt.

4.       Cook pasta according to package instructions. Pour sauce over pasta; toss to coat. Serve with desired toppings such as Parmesan cheese, toasted walnuts or fresh sage.

 

Finishe sauce!

Second I made a Butternut Squash Soup.  I specifically love this one since it has curry powder in it.  It is packed with vitamin A with the squash and carrots and fairly low in fat.  I love taking this to work for lunch each day.

BUTTERNUT SQUASH SOUP

1 butternut squash (about 2 pounds), quartered lengthwise and seeded

1 large yellow onion, peeled and quartered

2 carrots, halved horizontally

olive oil for brushing, plus 1 Tbsp

1 whole garlic bulb

3 cups vegetable stock

1 tsp curry powder

1/4 cup dry sherry

1 Tbsp packed brown sugar

1/2 tsp freshly ground pepper

2 tsp minced fresh oregano, or 1/2 tsp dried oregano

1/8 tsp ground cinnamon

1/2 cup milk or half-and-half

salt to taste

1. Preheat the oven to 350 degrees.  Line a baking sheet with aluminum foil

2. Place squash segments, skin-side up, on the prepared baking sheet.  Surround with the onions and carrots.  Brush all surfaces lightly with olive oil.  Gently remove the loose papery skin from the garlic bulb.  Trim off the top stem and about 1/4 to 1/2 inch of the garlic bulb, exposing the cloves but leaving them intact; brush lightly with olive oil.  Wrap the garlic in aluminum foil and place on the baking sheet.

3. Roast the vegetables in the center of the oven for about 40 minutes, or until they are very tender.  Set aside until the squash and garlic are cool enough to handle.

4. Squeeze the garlic cloves out of their skins; scrape the flesh from the squash; remove the outer layer from the onion.  Add half of the garlic, squash, onion and carrots to a blender.  Add about 1 cup of vegetable stock and puree until smooth; repeat.

5. Heat the 1 Tbsp oil in a Dutch oven over medium heat.  Add the curry powder; stir for about 30 seconds.  Pour the soup into the pan.  Stir in the remaining 1 cup of stock, the sherry, brown sugar, pepper, oregano, and cinnamon.  Cover and simmer, stirring occasionally, for about 10 minutes.  Add the milk and stir until heated through.  Taste and adjust the seasoning.

6. Garnish each serving with a dollop of creme fraiche and a sprinkling of nuts and fried sage.



After roasting the garlic, carrots and squash

Container of soup for work

SPINACH

A few weeks back we got a large bag of spinach.  I knew I wanted to make a salad but at first I didn't know what kind.  Then it hit me!  A classic Spinach Salad with Hot Bacon Dressing. (Again comfort food).  I specifically loved this salad because it had you saute the onions and mushrooms which is a great contrast to the fresh spinach. 

http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/

DELICATA SQUASH

Actually not too much to say here except I really didn't like it.  I don't know why.  I just sliced and roasted it like Epicurious.com said.  I think for me it was just a texture issue.  Sometime the mushy thing really bothers me.  Oh well...until next year!

PUMPKINS

I had all intentions of making pumpkin ravioli but after reading the recipe a few times, I decided it was just too much work for the time I had.  Instead I roasted all of the pumpkins and popped the puree in the freezer for another time.  I may still make ravioli but it will need to find a different recipe.  I also may try to make some chewy pumpkin cookies from Martha Stewart.  My mom tried them last week and said they came out beautifully.  Please see the link to read about roasting and pureeing pumpkins.  I would highly recommend putting the puree in a mesh sieve lined with paper towel before storing.  After about an hour, I had over 1 cup of water in the bowl.

http://smittenkitchen.com/tips/2012/10/05/how-to-make-your-own-pumpkin-puree/



Cooked Pumpkins

TURNIPS

I am so happy I get to end on turnips.  With big turnips my favorite thing to make is Turnip Gratin.  Turnips have a little bitterness that I love compared to the richness of the cheese.  This recipe has a little heat as well with a few dashes of cayenne.  I can't wait to bring this to Thanksgiving and make everyone have their first taste of turnips!   

http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249

Thinly sliced turnips layered in the pan

1/2 gone!

Well, I guess this is goodbye for now.  I want to thank everyone who has read my blog from the bottom of my heart.  I had no idea how much support I had and I wouldn't be able to continue to write if I didn't know people were reading.  I hope I have inspired at least one person to get out to their local farmers market and try something new.  You may never know what you are missing!