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Tag Archives: CSA

She Wolf

Bakery. In Brooklyn. With breads that just amaze with flavor.

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This is sprouted spelt. The description from their web site.

“Bread that comes out of the oven on a Saturday has a production cycle that began on Tuesday! Whole spelt berries are soaked and sprouted over the course of the week, mixed into the dough on Friday, which then undergoes an overnight cold proof before being baked on Saturday. The enzymatic activity of the sprouting process converts starches in the grains into sugars and releases an array of vitamins. Roughly 50% wheat flour, 50% whole spelt flour and ground sprouted spelt berries.”

This is our second week of the fall Community Supported Agriculture from Lancaster Farm Fresh, and this season, the bread share is back. They found this bakery in Brooklyn. Our driver tells us he picks up freshly baked loaves on Monday when he delivers produce to the restaurants and the CSA pick up spots in New York. We get them on Tuesday.

The first week, a sourdough that probably is close to the best one I have ever found.

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Chewy, dense, with just the perfect sourdough taste. We devoured that loaf in three days. I was considering adding a second bread share to have enough for a week.

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The ingredients.

While searching for information on this provider, I found a video on Bon Appetit. It gives a little more insight into the bakery, and the baker.

It doesn’t get much fresher, and it’s why I love buying from smaller regional producers. I hope they offer this bread in the other seasonal CSAs, but I wonder if they can cover the demand. The last bakery, in Lancaster, couldn’t handle the numbers that our CSA wanted.

I think that’s a good thing, in my view. We are supporting and nurturing more small entrepreneurs and looking for the best quality, and not going to the big box stores and the chain stores.

Can’t wait to see what ones we get for the next six weeks. Crossing my fingers for caraway rye and for miche.

Talking Turkey

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Yes, it’s time to order that Thanksgiving turkey.

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We have all sorts of options around here. I can order directly from Maple Lawn Farms. If I want to pay by cash or check, and stand in line a very long time. I can get a free range bird for around $2.50 a pound.

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I can pick one up at other sites, like Boarman’s or MOM’s or David’s or Roots or Whole Foods. I will pay more at these places but they do take credit and debit cards.

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Whole Foods will also sell you all the fixings. Easier than DIY, but pricey.

As for other options, there are restaurants open for dinner. Check out Richard Gorelick’s new blog, with a list of places that are open in the area. I did leave a comment that The King’s Contrivance is also open.

Other sources. Friends and Farms, just slightly more expensive than Maple Lawn. Lancaster Farm Fresh, my CSA, is offering organic turkeys but they are closer to $5 a pound. I will probably get mine from Boarman’s like I always do.

I will also head over to Maple Lawn between Thanksgiving and Christmas. To get some drumsticks for the freezer. Maybe a smoked turkey breast this year for our Christmas buffet here. You can pre-order all of these items.

Somehow the holidays are sneaking up on us. Even though the weather is still really nice.

The End of the Season

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Markets are finishing. Larriland is closing this weekend. So is Jenny’s. For me, this final weekend in October marks the end of the fresh food season until spring.

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Unless you can find year round markets, or CSAs, or a regional food source to keep you going.

We are lucky. Our CSA got enough members to extend our season until Christmas. That means fresh vegetables for the next eight weeks.

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What is closing this week? Friday market at Howard County General Hospital. Saturday at Maple Lawn, Ellicott City and Glenwood.

Miller Library, Oakland Mills and East Columbia (closes November 12) will be open into mid November.

As for tips, if you can get to Larriland this weekend, their apples will store for a very long time in the refrigerator. We picked about 20 pounds last October and they keep for months. Pink Lady and Cortland will be available out at the farm.

Farm stands will still be open all winter. Like Carroll Farm to Table. By the way, they want your Jack O’Lanterns. To feed their pigs. Pigs love pumpkins. Drop them off at the stand on Frederick Road at Manor Lane.

Here’s to those great fall veggies, wherever you can find them.

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100% Amish

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I just noticed this about tonight’s dinner.

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The food completely was sourced from the Amish farms in our Community Supported Agriculture. Including this absolutely lovely roast from Tussock Sedge Farm.

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I went to their web site (yes, the Amish have web sites, usually maintained by a sales manager) and read all about this grass fed beef. It tells you to slow cook this beef for best results. I did a 20 hour slow cook in my crockpot, overnight and all day. I can say this is some of the best beef I have ever had. Falling apart. Incredibly tender.

Served with another new item we received. Kennebec potatoes

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I think I have a new favorite when it comes to potatoes. These were very creamy and full of flavor. I just microwaved them for about three minutes. Perfect consistency. They would make awesome mashed potatoes.

The vegetables on the side were cauliflower and broccoli. Steamed for just about three minutes. A little Trickling Springs butter and salt and pepper. We got both of them last Tuesday in our delivery. Food just days out of the ground. Nothing like it.

And, enough leftovers for two more meals, plus a hearty broth that will make that last meal probably be a beef noodle soup.

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It doesn’t get much better than this, and it was very simple to make. Turn on that crockpot and go about your business.

Thanks to Lancaster Farm Fresh, I can make a great Saturday night meal without running all over town.

Pumpkin Spice

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Flavoring that seems to have taken over the stores, restaurants, drive throughs and other places all over the area. So, what is pumpkin spice?

You can buy it from McCormick.

According to most people, it includes cinnamon, cloves, mace, allspice, ginger, and nutmeg. Me, I get a little adventurous.

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This was in the pumpkin hummus I made a few years back. Post is here.

This hummus is one of my favorites, and a way to deal with large pumpkins, like the ones seen all over this county at our local farms and markets.

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We know there are cooking pumpkins and “jack-o-lantern” pumpkins. Some are stringy. Some have very little flesh. So, we tend to use butternut squash for our pumpkin recipes. Just like they do in the canned “pumpkin pie filling”. Read this blog entry to see what we mean.

I use what we have. If we get cooking pumpkins, OK. If we get heirloom squash, like our recent Sucrine du Berry, we use it.

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Today I decided to experiment with that squash. I roasted it yesterday. Scraped it out. Went looking for recipes. Found one for lasagna. On the Big Oven APP.

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Made my squash component. Made my spinach too, using tatsoi from the CSA. The three cheeses. Mozzarella, pecorino and ricotta. I didn’t go heavy enough on the “pumpkin spice” but I should have.

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Finished. It was good, but not great. I think I need to increase the pumpkin spice.

If you get a chance, pick some pumpkins. Try something new and different. Like hummus, or ravioli, or lasagna.

Bean Eaters

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Tuscan inspired cooking. Using cannellini beans. In the fall, we crave heartier foods and a week ago, our CSA gave us one of my favorite bitter greens, broccoli rabe.

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I knew that my Tuscan cook book had a great recipe using broccoli rabe and beans.

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I made a few changes. Resulting in this.

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I added some sweet pepper, and some scallions to the simple recipe. That called for beans to be cooked, then broccoli rabe added. A little garlic, salt, pepper and olive oil.

Just the thing to counter the chilly weather. Stick to your ribs dinner. Served with baby back ribs from my Friends and Farms basket.

I love cooking with cannellini beans. I have done the soup thing, and made my simple tuna and bean salad countless times.

Check out the Williams-Sonoma Tuscan cook book.

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And go look for broccoli rabe in the farmers markets.

Addicted To Kiwiberries

Every fall when these little berries show up in our fruit share, I marvel at just how good they are.

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Kiwiberries from Kiwiberry Organics, in PA. What amazes me on their web site is the nutritional information for these berries.

Besides their high quantities of vitamins and minerals, they just taste great.

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I like just snacking on them or putting them in salads, but I have been tempted to make jam from them. Or to create a berry nectar to freeze and use all winter. The problem I have is keeping enough of them around to do those things.

According to the web site, you can find them at Wegmans, Trader Joes and Whole Foods, but I have never seen them.

We get them three or four times in our CSA fruit share. In fact, we are getting them again this Tuesday.

They supposedly like the weather around here and the farm in PA grows the largest amount in the world, according to their information. I do know we could buy plants and try to grow them ourselves. I may just do that next year. They would be a welcome addition to my garden.


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