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Tag Archives: grilling

Spring is Still Springing

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I don’t know about you, but I am really happy about this lovely spring weather. It is so much better for my plants, and it is just lovely outside today.

We grilled. I didn’t take pictures. I was too lazy. But, I did use these.

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I sent my husband down to Boarman’s to pick up a few crabcakes. He came back with much more. Like some shrimp to use with the curry tomorrow, and some box wine. I love having one stop shopping there. Pick up dinner. Match it with wine. Black Box Pinot Grigio.

I grilled the mushrooms stuffed with the crabcakes. Grilled some asparagus. Made a potato salad this morning using the TLV potatoes.

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Sat out on the patio. Enjoyed the mid seventies temps. Have all the windows open, and I am loving the springtime. I also transplanted my celosia today. Gardens are doing well with this weather. I could get used to this.

hocofood@@@

All Scapes Aren’t Created Equal

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So I learned today. The thinner tender scapes from my garden are nowhere near as intense as the ones we got in the CSA box. Now I understand why people who aren’t huge garlic lovers don’t care for scape pesto. It can almost knock you over with the intensity.

I did figure out how to tone it down a bit, after my first batch. I made sure I labeled them differently so when I pull the first batch out of the freezer I can add orange juice and a little lemon olive oil to tone it down.

My scapes:

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Thinner, shorter not as thick a green stem.

The CSA scapes:

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Some of these quite thick and two distinct shades of green. The first batch in the processor made from CSA scapes was peppery, intense, in your face garlic flavored.

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I could have doctored it up after I started tasting it, but decided to freeze the first batch and deal with it later. The second batch I added a bit of juice and used some of my St. Helena lemon olive oil. A little more cheese, and more pine nuts.

Lots of little containers to go in the fridge and freezer. This year I decided to do small batches. Just enough to put in the crock pot or to add to pasta for one meal.

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The recipe:
1 cup scapes
1/4 cup pine nuts or slivered almonds, toasted lightly
1/3 cup grated Parmesan
1/3-1/2 cup good Extra Virgin Olive Oil
Salt and white pepper, to taste
Squeeze of fresh lemon or orange juice (orange will sweeten it a bit)

Put the first three ingredients in a food processor. While running, add olive oil to get consistency desired. Stop processor. Taste. Add salt, pepper and squeeze of juice and pulse a few times.

I fill small containers. Add a thin film of oil on top. Close, label and freeze. Whatever I put directly into the fridge gets the layer of oil to keep it from oxidizing and turning dark.

I made two double batches from all the scapes I got in the CSA box and from Breezy Willow. My little scapes are going to be grilled, to be served with grilled asparagus (whenever it stops raining).

hocofood@@@

It’s All Love Dove’s Fault …

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… or maybe TLVs, or Breezy Willow. Who knows? I just know I find something interesting at a market and then I get it from the CSA. Tomorrow the “anticipated” list on the Sandy Spring web site includes new potatoes, cilantro and garlic scapes (all of which I purchased in the past week).

I need to rearrange my schedule to hit the markets after I get my Thursday delivery.

TLV had a facebook notice about having new potatoes. There are no potatoes in our house at the moment and my husband expressed a wish for the little ones, steamed, then sprinkled with Parm, salt, pepper and butter.

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Baby reds. At the TLV stand at Miller library. I was there only to get potatoes, bread, curry and cheese. I already was lured into scapes at Breezy Willow last Saturday, as you can never have too many scapes.

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I really like this curry from Thai spices. Figured I would do chicken over the weekend, with curry sauce and whatever boatload of green things come tomorrow in the CSA box. This curry has the following in it:

coconut milk, potato, onion, ginger, garlic, lemongrass, bay leaves, turmeric, coriander, cumin, white pepper, cardamom, line juice and palm sugar.

Not things I normally keep on hand to make my own curry, and I like supporting the new business at the markets.

So, of course, cilantro at Love Dove is my downfall. It made me think — guacamole! Why, again, who knows? I buy cilantro, and then head off to Harris Teeter to get the few items I forgot last weekend, like limes, parchment paper, toilet paper.

I buy a few avocados to make the guacamole, and the limes to go with it.

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Big, ripe avocados. Perfect. Then, I spy another weakness.

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Meyer lemons. At the Turf Valley Harris Teeter. With all the lovely basil growing in my garden, it is certainly time for Meyer Lemon Basil Fizz (and this is all Michael Symon’s fault). It does have to be blamed on others. It’s not my fault I love to cook and entertain. Right?

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There will be Meyer Lemon Basil Fizz’s on the menu if it clears up and we have that cookout Saturday night. Simple to make. I don’t make mine as strong as his. One can San Pellegrino Aranciata and 4 oz. vodka for each two drinks. Juice of one large Meyer lemon muddled with half a dozen basil leaves and left to soak for at least 30 minutes to infuse. Mix it all with crushed ice. Two drinks. If you want it as strong as the original recipe, you have to double the vodka.

I picked up Aranciata at Costco to have around for just such discoveries.

But, it all comes back to that cilantro at the market. At least I resisted the scapes there today, because besides the Breezy Willow ones, I have twelve in the garden ready to harvest and tomorrow it looks like we are getting more.

There will be garlic scape pesto flatbread on the menu Saturday night too.

Love, love, love springtime! And, of course, the Howard County markets, farms and CSAs.

Planning any good cooking, grilling or cocktails with the local goodies?

hocofood@@@

The Sunday Night Eat Local Report

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It’s Sunday, the day our small group of bloggers puts up our latest meals made using mostly local ingredients, bought from farms and artisans in our 100 mile radius.

As for the farm reports, which I am working also, I hope to do at least two farms a week, and make them part of my Eat Local Challenge. They will be spaced out to take advantage of visits once they open for the spring and summer seasons.

Tomorrow I will talk about Clark’s and later this week, Breezy Willow. Clark’s just opened their Elioak site last week, and I stopped by today to see how they were doing. Busy, busy, busy. As I said, more tomorrow, but how can you resist such a beautiful scene?

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Today I want to showcase some local foods from my Breezy Willow Early Bird CSA, which found their way into dinners the past two nights.

And, since wineries are farms, too, I will touch on the wines from VA that made their way to the table.

Friday night stir fry.

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The Napa cabbage, sugar snap peas, mushrooms, onions and spinach all came from Breezy Willow. The Canadian bacon in there came from Orchard Breeze Farm in PA, bought at the Olney indoor winter market. Orchard Breeze raises Berkshire hogs. This bacon made its way into many meals the past few days. The Japanese sweet potatoes that you see in the pan came from my fall CSA, Sandy Spring, which uses Lancaster Farm Fresh Coop, a nonprofit Amish coop from PA (80+ farms). I divide my CSAs between the two, using the strength of each one to keep me in fresh foods most of the year.

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Looks good, doesn’t it? The shrimp came from the new Harris Teeter in Marriottsville, and the noodles are from Nature’s Yoke. I picked them up in the farm store at Breezy Willow when I got my CSA.

Served with one of my favorite wines for slightly spicy dishes. Since this dish also included some of the red peppers from the olive bar at Harris Teeter, some garlic from last week’s CSA, and grated ginger (another Harris Teeter purchase), it had a little kick to it. Enter Linden Vidal Riesling, a slightly sweet yet acid balanced white perfect for Asian styled foods.

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I include Linden and his wines in my farm categories, as if you ever meet the owner of Linden, Jim Law, he will introduce himself as a farmer. To him, growing the grapes and tending his land is extremely important in the success of his winery.

Last night we had another local meal. Venison tenderloin. From my stash of venison. The farm across the way from us. My neighbor helps them in herd management and we got one of them for the cost of processing. This was the tenderloin, a prized part and one that demands careful handling.

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I did a dry rub with RubJoeMeat. I can’t explain it. Read it on their web site if you really want to know. Trust me, though, it is a great rub for beef and for venison. I found the recipe to use for the tenderloin here.

I did not use a BBQ sauce, I made my own sauce from my berry vinaigrette, local PA maple syrup, balsamic, cinnamon and cayenne. Grilled it on that lovely evening yesterday.

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The sweet potato is from last week’s CSA. The salad made with eggs, spinach, mushrooms, onions, all from Breezy Willow, the last of the bacon from Orchard Breeze. Perfectly cooked venison, not tough or gamey at all.

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It looks great, doesn’t it? I will definitely use that web site again, for other venison recipes. As for the wine last night, I mentioned wanting to use a really good wine, and decided on a very old lovely Barboursville Octagon. From 1998, as a matter of fact.

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Luca Paschina makes exceptional wines near Charlottesville. And he is one of the sweetest people to talk to, we spent 15 minutes in a buffet line at RdV last fall talking about his winery and his love of Virginia, coming here from Piemonte to be the winemaker at Barboursville.

1998 was the vintage year for the third edition of Octagon. Beautiful wine, that stood up to the venison and had that smokiness that matches grilled food so well.

You don’t have to buy imported wines, or food shipped halfway around the world to have first class meals. This weekend we celebrated the arrival of spring, using some of the best in the area.

hocofood@@@

Redefining Local

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For fifteen months now I have been blogging, mostly about being a locavore. I started out during my challenge to eat locally, by considering only locally grown items. I finally decided that this was unrealistic for me.

Locally grown, locally produced, or locally sourced. That’s my priority now. Beyond that, either organic or as natural as possible. Real food. Food made from scratch.

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Things not grown here in Maryland, ever, like olives and most citrus, most spices and chocolate, I agree, are part of my cooking and won’t be avoided. I just try and maximize the local ingredients, and I support our local farms and markets. I buy from them, even the things they sell that they brought in from outside the state.

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What has that meant? I shop rarely at grocery stores, and then, only for items not available at local markets, shops and farms. I shop organic as much as possible. I make many items from scratch, using fresh ingredients.

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I also don’t eat at chain restaurants, or eat fast food, unless we are in the middle of a turnpike with no other options. I can’t believe how differently I approach dining out. And, how I now cook.

My freezer is full of local veggies, fruits and meat. I shop at farms weekly. I pick up staples and organic items at the grocery stores, usually Wegmans or Harris Teeter these days and very little of my food budget goes to them.

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For my winter eat local challenge, I find that I don’t actually eat one meal a week that is local, but rather, I cook almost every meal with something local in it. Most of the time, the local items outnumber the others.

I know this isn’t easy to do, unless you have the time to do it. I really appreciate what our moms did, 50 years ago. Cooking from scratch every day. Eating in season. Stretching the food budget.

I see quite a few people doing the same as we are. Going back to basic cooking. Not eating all those overly processed foods from institutional food services. Not a bad way to spend time.

Bake a few brownies from scratch. Put a crock pot meal on the table. Spend time in the kitchen, instead of a restaurant lobby with a pager. Not a bad idea.

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Check out that grill. Everything on it locally sourced. Easy as it can be.

Here’s to really good food. Made with love.

hocofood@@@

Thanksgiving Wines

One of the hardest dinners to pick a wine to match. We get to bring wines to my brother’s house every year, as we have the cellar and have been collecting for a very long time. But, our older reds aren’t the perfect match for the turkey, particularly when other dishes would compete with them. Easter is always easy for me, since he makes lamb. Christmas generally he has a Smithfield ham and we always have shrimp, so a nice white works there.

Thanksgiving though, drives me nuts with choosing the pairings. One of the couples only drinks reds so I considered getting this year’s Nouveau. I do hear it’s slim pickings due to a small harvest.

I think I finally settled on what I am taking. I need to come up with four bottles total, to cover the number of people. These were the choices and they all will complement the turkey, stuffing, sweet potatoes, and won’t be totally messed up by the sauerkraut, that Maryland anomaly on the table. ;-)

locapour dominating the Thanksgiving choices

It turns out I will be bringing the three local wines on the left, and not the Hillinger. I may take that down for Christmas as it will fit better there. The Vidal Riesling is my mom’s favorite. It has a little spritz and is an off dry wine, but not too sweet. It really goes well with the stuffing, if you use a spicy sausage in it. It is a perfect wine for novices to drinking wine, but has enough structure to make a wine lover happy. I will take one of those.

The other two wines are pretty big rose wines. Linden’s is made dominantly from their merlot. Breaux’s is a blend of Nebbiolo, Cabernet Sauvignon and Chambourcin. 2011 was the year Hurricane Irene and Tropical Storm Lee did a number on the red grapes in the area. Wineries like Linden and Breaux used some interesting red grapes to make these wines. They didn’t try to force big red wines from grapes that had too much rain dilute their structure. It became a year with many very good roses, and there are some decent light reds out there in Virginia from 2011.

These two will both pair nicely with a Thanksgiving dinner. As for what we will be opening on the weekend when I make my turkey, it will probably be a Maryland red. My weekend Thanksgiving turkey, bought from Maple Lawn, and served with stuffing made with local bread and sausage, and CSA veggies, will be grilled if the weather holds. I am thinking of opening one of the Black Ankle pinot noirs. We have two of them from their first vintage, 2008. I think it is a better choice than the Syrah, which is bigger.

It is nice that there are such good wines made locally. You do have to search for the better wineries around here, but you can usually find something that meets your needs. Making this locavore a locapour as well.

hocofood@@@

Cooking With Gas

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The grill kind. I wish we had gas for heat and cooking, but we don’t. So, I insisted. A really good grill. Besides, when the power goes out, I have the grill with a side burner.

the gas grill, in all its glory

It was cheaper to get me a good grill, than to run a gas line over a hundred yards to our house, then do the massive renovations to get gas heat and a gas stovetop. We grill mostly in spring and fall. Summer it gets just too hot and humid to stand over the grill. Today I wanted to check out the grill and make some sausage. I first had to clean out the inside as the field mice (or chipmunks) keep bringing things into the side burner.

Today it was peanuts and bird seed. Thankfully, the leaf blower cleans it out quickly. In winter, if we don’t use the grill, the mice build nests in it. We now know to use it often when the weather warms up a bit. Tonight I had some PA market Berkshire hog sausage.

I also made corn on the cob, and grilled up some naan to serve with pumpkin hummus.

Yes, you heard it correctly. Pumpkin hummus. Simple recipe. Roast a cheese pumpkin.

Blend the pumpkin (about a pound of it) with a can of chickpeas and two garlic cloves. Add lemon juice, 2 tbsp. A neutral oil like grapeseed, 2 tbsp. Spices like garam masala, or cumin, about 1 tbsp. A pinch of nutmeg and of cinnamon. I used sriracha to add some heat. A few dots of it. It came out really smooth, yet with a hint of heat. If you want it hotter, add more garlic and more pepper.

It ended up a bit too cold to eat outside, so we brought our picnic indoors. Sausage, naan, hummus and corn. And, a lovely VGV from Black Ankle. The pan holds some melted butter with garam masala, for the corn. VGV is a Viognier and Gruner Veltliner blend.

Eating mostly locally, as usual. And, loving the fall weather.

hocofood@@@

Three More Days into Buying Locally

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The nine days will be finished tomorrow. The other two posts for how I started have shown it is simple to find good food from around the Howard County area, by shopping at farm stands and the markets.

Here is the update for Wednesday through Friday. Does farming include crabs?

We did get a few to have as an appetizer Friday night. This is with local lamb from England Acres, served with chocolate stripes tomatoes from my garden coated with a gooey smoked cheddar from Eve’s Cheese.

And yes, I did char the lamb while searing it, but the inside remained a lovely pink. That was dinner Friday night, after the crab appetizer.

Thursday we grazed on homemade salads. Cucumber salad from the garden, with onions from Butler’s Orchard. Ratatouille also included one of their candy onions. The watermelon is from Catonsville market, and feta from Bowling Green Farms.

The colorful potato salad included CSA potatoes and green beans, and was finished with hard boiled eggs from TLV Farms.

In my CSA post prior to this one I talked of making gazpacho on Wednesday which showed up for dinner that night, along with the other two burgers from England Acres farm, and corn from their farm.

Three days. Three dinners. Lots of local foods. Here it is Saturday night and there will be local salad and maybe a dessert if I get the peaches done. The peaches were bought this morning from Lewis Orchards at the Glenwood market, along with some just picked spring mix from Breezy Willow. Both will serve in some way in dinner tonight.

It is one of the pleasures of living here. Hitting the market to see what looks good, and bringing it home to have for dinner the same day.

hocofood@@@

W3AO, It’s All About Logistics

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After sleeping almost twelve hours, we sort of feel like human beings again. One of the most important aspects of planning and executing an event of the size of Field Day is this. You can always improve your performance with advance planning and, when operating almost non-stop for 50-60 hours, you need to pace yourself and not overheat, dehydrate or work when you are exhausted.

There were many new helpers and many more people at Field Day this year. Lots of younger people, thankfully, for us old folks ;-) to help us out. And many interested dedicated workers who help make this event a huge success.

I already posted once the team picture just before the start of the event. There were at least 10 people not there, who were out in the field making last minute set up adjustments.

These did not include a large number of people who came Friday to set up, and who returned Sunday to tear down. Set up and tear down teams help relieve the operators who were there almost round the clock starting Friday.

Advance prep like having the more than 2 miles of coax ready to go, already designated for where in the field each roll is placed. At tear down, they are rolled back up meticulously and marked so that the following year there is no delay to figure out where they are placed.

AB-577′s otherwise known as rocket launchers, are pre-loaded for quick slide off at marked sites. Everything is ready to bring into the site with no loss of time for sorting or handling. This year, the club had volunteer help in sorting, repairing, lubricating and repacking all twenty-two kit bags that contain the guy wires, couplers, rings, cranks, stakes and nails that were dropped behind the launchers, presorted and ready to install.

Before

In Process

Tower, gear and antenna arrive in sequence and are ready to assemble by roving tower teams.

We have an amazing member who brings all the generators and keeps us powered up for the 48 hours. Three generators. We even had the Chief of Howard County Emergency Management checking them out in detail Sunday while he was visiting the site. Sunday I ended up so busy cooking, I forgot to take enough pics of the event and tear down. But, without reliable power, this event could not take place.

IT support is also important. Networked computers. Coordination. Again, dedicated club members keep all this organized and use a system to track what gets down where and how.

And, all good armies march on their stomachs, right? My contribution to Field Day (surprised?) is assistance to the food tent, ably executed by the wife of one of the club members who organizes the event. I have been assisting now three years. Every year we get more efficient and make constant adjustments in keeping 50-75 people fed and hopefully, very happy. Enough of them say we do, so I think we succeed.

Friday Night Pizza while still setting up

Saturday Lunch

Saturday while last minute preparations go on, we set out a cold cut, sloppy joe, salad, veggies/chips and dip, luncheon bar for people to grab and go, or take a break before the two o’clock start. It is nice to have good generators to power the crock pot. And, to allow us to hook up a Keurig in the evening for all night long fresh brewed coffee.

Saturday during the most active ops time, we bring in Mexican food. Easy to grab and eat, soft tacos, beans and rice, brownies, grapes, strawberries, all minimally interfere with calling CQ. We even deliver to the operators at their stations if they are holding a frequency and don’t want to lose momentum by taking a break.

Sunday breakfast has become simpler, since I cook it at home and drive it up the road a mile to the site. The site is near the top of one of the higher points in Howard County. We live near there (so do lots of other club members since HAAT is important). It means many things can be transported to the site easily, and for me as cook, it means they get hot bacon and eggs on Sunday morning after operating all night. I cook four pounds of bacon Saturday night, and 4 1/2 dozen scrambled eggs Sunday morning.

Get it all there 10 minutes before the 8AM breakfast call. Coffee is perked. Toasters are ready. Love having enough generator power for fresh toast. We were so busy serving, I forgot again to take pics.

Lunch is grilled burgers, hot dogs, smoked chicken, salads, toppings, all the leftovers as well.

After 2PM, it’s off to tear it all down and put it away for next year. No pics of that either as we were all busy.

A few random pics of the fun times.

Jim, far left, happy after blowing the air horn for 1800 UTC start of Field Day

My OM taking a two hour nap before tear down. Behind him the trailer for the towers, and the camper that is parked right in the middle of it all on Friday night to provide security before everyone arrives Saturday morning to complete set up.

Some of the youngest GOTA operators enjoying themselves Sunday morning.

Another good year. Lots of memories. Tired but happy people from all around this area. Who says there’s nothing to do in Howard County? Anyone interested in joining the fun, check out the Columbia Amateur Radio Association for local club events, county event support, emergency service support and other interests. Potomac Valley Radio Club, more widespread than just Columbia but with lots of local members, does lots of contesting and has social events in the area.

73 de PVRC and CARA

hocoblogs@@@

Getting All “Dilled” Up at Wegmans

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As I said in my earlier post, I went to Wegmans for dill and got scallops.

The scallops are marinating in lemon olive oil, salt, pepper and lemon zest. I bought the dill to use in my tzatziki and to add to my pickles.

The dinner tonight was exceptional, with the scallops the star.

They were grilled after the marinating, and served with my beans, farmers market asparagus, CSA carrots and English peas from Butler’s.

I made dill butter. It went over the steamed veggies and the grilled asparagus.

I also made the tzatziki to use tomorrow. Made with lemon juice, my cukes, spring garlic, my mint and Wegmans dill, and Wegmans Greek yogurt. I decided not to add the onion, and used only the tops of the garlic. The rest will be used later.

The dinner also included a local wine from Glen Manor, to complement the scallops. Citrusy, light and perfect for scallops.

And, since the dill butter was so delicious, we grabbed some Wegmans bread to sop it up.

OK, I could do carryout, or run to restaurants but this meal was incredible at a fraction of the price of dining out.

hocofood@@@

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