CQ Field Day, CQ Field Day

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Sometimes I think this phrase is imprinted in my brain for weeks after we finish our annual foray into supporting a traditional and interesting tradition among amateur radio operators.

Field Day. A twenty four hour period where amateur radio clubs and individuals across the USA and Canada practice their communication skills using auxiliary power. It is meant to keep them capable to support natural disasters, loss of communications or power, or assist emergency officials in the event of a large scale incident that requires support of communications.

We have one of the largest and most innovative collaborations here in Howard County.The T shirt from 2010 shows 11 years of making the most contacts in our class. This year’s shirt is simple. Front and back alike with no scores. But, we are now at 13 years running of working the most stations and last year set a new record for number of contacts. This is pretty much a Type A personality group. Striving for better performance year after year.

The shirts include the phrase “48 hours” which means 24 hour set up and 24 hour operations. A few shots of set up are included here. I will have more when we finish tomorrow. I just fried four pounds of bacon and need to get up at 0 Dark Hundred to scramble 4 dozen eggs to take breakfast up there. They are set up a mile up from the road from us. Lucky me. I get to avoid the spot a pot.

This is Columbia’s club testing out our satellite communication capability to see if everything works.

This shot I like particularly because it shows how much fun the younger family members of current operators are having while learning to put up temporary towers. He was not the only young person we had out there Friday.

Yes, we are crazy. We put up eleven of these using old military surplus crank up towers. Here are a few. we had other wires and crank ups as well. We operate as 27A, which means 27 simultaneous transmitters using generators.

The clubs are operating until 2PM Sunday. Come out and check it out. Anyone can Get On The Air (GOTA) at our station designed to get inactive licensed operators on the air, and to introduce unlicensed operators to the hobby. We are at Triadelphia Ridge Elementary School on Triadelphia Rd. just off of Rte. 32.

hocoblogs@@@

The CSA Box, Week Seven. Get It Before It Wilts

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Boy, it’s hot. Getting that CSA box early is a smart thing. The Lancaster Farm Fresh refrigerated truck was there when we arrived a few minutes before 1 PM. Lots of people arriving right after we did. Don’t want those veggies to wilt, do we?

The haul. It keeps getting harder to take the picture. I am glad I have lots of counter space to clean and prep it all. It takes about 20 minutes to process all of it.

I did one swap. Dandelion greens to get another bag of pickling cukes. The list.

The analysis. Based on organic pricing. Green Kale $3. Yellow Chard $3. Pickling cukes, eleven of them at 2/$1 is $5.50. Heirloom carrots (priceless 😉 ) where else do you find this sort of carrot — $3. Onions $3. Fennel $3.50. Zucchini $3. Two slicing cukes $2. A pound of rhubarb $3. Large green cabbage $3. Total is $32. $3.25 more than the weekly cost of the CSA. Running cumulative total is $51.90, with eighteen weeks to go and so much goodness coming into the house.

As for all these cukes, I am busy doing easy refrigerator and crock dill pickles. Check out the crock at the moment after I added new cukes to the mix. This is what my mom and my husband’s mom always did. Keep a crock of pickles “dilling” in a cool place in the kitchen.

You can see differences in the older pickles and the new brighter green ones, as well as some of those white cucumbers from last week’s CSA. I bought a food grade white bucket, sterilized it in the dishwasher and for these, used a prepared dilling mix that my husband wanted me to try. He thought my original pickling spice mix wasn’t like his mom’s, so we tried this one. It is OK, but I will be experimenting with fresh spices I grind myself to change it a bit. This is Mrs. Wages, bought at Butler’s Orchard in their canning section.

I just use a 2:1 water/vinegar mix and use the appropriate amount of spice, boil it quickly, cool it and cover the cucumbers. Put a plate on top and a clean dish towel and leave it alone in a corner. There is also a bowl full of sauerkraut fermenting next to it from the cabbage two weeks ago. It is coming along nicely and I will probably grill kielbasa and serve it over some sauerkraut next week. Another staple from my mom’s and my grandmom’s German influenced kitchens.

The sauerkraut is really easy. Cut up cabbage. Pack it into container layering it with salt and caraway. Get enough water in it to cover it. Add salted water if needed. Put a plate on it. Weight it down. Let it ferment its little self silly.

OK, all this talk of food has made me hungry. Time to go up and find my crock pot soup made with greens and bacon, using up all of last week’s leftover CSA greens. Veggie stock from the freezer. Greens, beans, bacon and onions. Herbs, salt and pepper. Two or three dinners. We may look like we are drowning in veggies but we do make a huge dent in them every week. Check out our What’s In The Box linkytools party to see how dozens of us are using our CSA deliveries. Bon Appetit!

hocofood@@@

The State of the Garden

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Other than slightly wilted. I have been good about watering it. The heat index today will make it difficult to keep the container plants hydrated, but I will get out there and keep them from scorching. I love the celosia that is blooming on the steps and I wouldn’t want to lose them.

I hope the heat doesn’t mess up the cucumbers. There are lots of little ones on the vines and one monster that was hiding under the fence. I usually like the pickling cucumbers smaller than this, but I think a few large dill pickles can be handled.

The tomatoes are coming along nicely. One large Amish paste, and lots of little ones on all four plants. I was worried about them at first because they seem to wilt more, but they are hanging in there.

Both orange blossom tomato plants have tomatoes now. The biggest ones are hidden deep down in the midst of the shady leaves.

The pole beans are over the top of the fence and climbing the extensions and even attaching themselves to fence posts.

With three or four slicing cucumbers ready to pick today and two coming in the CSA box, I think I will be making cucumber salad for the weekend. Hard to believe a few weeks ago the garden was just starting out, and now it is full of large healthy tomatoes, cucumbers, and pole beans.

Time to go mist the plants with a water bottle containing a little dish soap since I found a few aphids on one of the tomato plants. Can’t have them spreading. Have a good Thursday, and stay cool.

hocofood@@@

The Wegmans Effect, Part Two

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The past two posts focused on my initial visit to the new store, and what it was like to get there and back. A while ago, I wrote about what I thought might happen in the area once the store opened. I thought it might affect Costco or BJs, in addition to the chain grocery stores here in Howard County.

Since I only used Wegmans in the past for hard to find items, or specialty fish and meat, I never wandered their organic aisles, or their grocery and bulk sections. Now I have, twice. We went back this morning to pick up some items for my husband’s upcoming field day. Items for hydration. He also wanted to see the new store, and as retirees we can wander in at 10am when parking is relatively easy.

This is what we went to get. Bananas and oranges and vitamin water with potassium. Field Day set up in 90+ degree heat this Friday will be tough on the guys doing it. Hydration is important so we stocked up on supplies. I also found they got distilled vinegar in last night to fill the empty shelves I found yesterday. For pickling, I go through lots of this stuff and the price here was really good.

Of course, as usual, I got way more than what I needed as items tempted. Just what you expect when you go shopping.

Organic lemons and limes. Key limes. Meyer lemons. I always buy organic citrus so I can use the zest without worrying about what may have been sprayed on them. A couple of the key limes will be used for tongiht’s rockfish on the grill.

The Meyer Lemons! With my basil and some Aranciata and vodka, it will be Meyer Lemon Basil Fizzes on the patio while the fish cooks!

With all the organic foods there, I wonder how it will affect Roots, MOM’s and David’s. I found their prices to be better than Roots for organic dairy items. This will be an interesting evolution.

And, like Tale of Two Cities found out, take out dinner from there can be very reasonable, so how will this affect the takeout places near there?

We got in and got checked out very quickly today. And, stupid me. I forgot to give the cashier the two coupons to get the eggs and bread free. I bought them to use towards the field day egg and toast breakfast we make for the radio operators who work all night Saturday making contacts. No problem. As I started out, I remembered, turned around and headed for customer service where a roving employee took my coupons, walked behind the counter and gave me $3.48 in cash for my coupons. Didn’t even ask to see my Shoppers card. No hassle and great customer service.

Giant and Safeway will be affected by them definitely. Who else? Only time will tell. They also were giving out cups of iced water at the entrance for hydration. A map of the store. Free Menu magazine with $10 more in coupons good until September. The magazine had great recipes in it, like for grilled pizzas.

I actually watched one couple wandering the store with the magazine looking for items to make one of the recipes. Very slick marketing. The pizzas looked great.

Yesterday I picked up a loaf of their miche bread.

Their specialty breads will be giving the local bakers competition, that’s for sure.

I have to admit, I am seeing my habits change to use them instead of Giant or Safeway for the things I don’t get from the farmer’s markets, local farmers and dairies, my CSA and some bulk items. I used to drive to Trader Joe’s or Whole Foods occasionally. I believe for me that will stop, as Wegmans becomes my substitute.

Now, if I can just figure out where everything is located.

hocofood@@@

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@@@

OK, I Caved and Went to Wegmans

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I admit it. I just had to go and see the place, even if it was super crowded. Just to compare it to Frederick and Hunt Valley while picking up a few things I needed before Amateur Radio Field Day. And some things for canning and pickling.

This is my first grocery run this month. I really only wanted coffee creamer, vitamin water, plain yogurt to make tzatziki with my cucumbers, hoagie rolls and fixings to make lunches for the better half as he sets up Friday and Saturday for field day, and white distilled vinegar for pickling. Oh, and fresh dill because I didn’t plant dill this year.

I got there before the noon rush. Not hard to get to the top deck and park near the clock.

Inside a little confusing as things are laid out a bit differently than at Frederick, but I got my hoagie rolls, some good whole grain bread, and headed back past the cheese aisle where I knew I could find The Wild Pea hummus. I resisted spending money on cheese, as I use my local sources for it.

Got a pic of some of the organic prices to use to compare to my CSA organic veggies. I may need to go back and adjust my savings as this price for baby bok choy was higher than I have been using for my cost analysis.

Bought no fruit or produce, as again, I use the local farmers for these items. Same with meat. Only got some deli sliced turkey to make the hoagies. Could not believe it, they were sold out of the large bottles of distilled white vinegar. They even went into the back to look. At $0.62 a quart for the gallon jug, I wasn’t going to buy four quart bottles for twice the unit price, so I guess it’s off to Costco to pick up vinegar. I will be out of it when pickling things Thursday.

I got a really bad picture through the glass of my cart coming up the escalator behind me. Too much glare to get it. I did walk right up to a checkout counter mid store that had one person paying as I placed my items on it. The next register was the same, and there were employees directing us to open registers along that long row.

Out to my car, and here is the time. Less than an hour, including running all over the bulk aisles looking for the vitamin waters. And, getting the fish department to select some large diver scallops to grill for dinner tonight. Stay tuned for the dinner posts sometime later.

My haul, a bit more than I went in to buy. But, much of it prep stuff for Friday at Field Day, and I did pick up the K Cup sampler I like. And, Chobani at $1 is a deal. I needed the plain Greek yogurt to make tzatziki and their prices are better than anywhere for Chobani.

I also grabbed a large bottle of their olive oil to use to make berry vinaigrettes.

And, yes, as I was leaving, it was getting crazy. Long lines of cars to get up to the parking garage.

Lots of people eating outside of the Market Cafe.

As others have said, avoid the food court and the prepared food section, and you can get in and shop fairly efficiently. I will probably be using them for all my grocery needs that can’t be filled by Roots and Boarman’s. Definitely for fish. The bakery may tempt me, but I still love Atwater’s breads. Wegmans may be a once or twice a month visit to get staples and some really good seafood. Oh, and sushi. None today because I am making the scallops tonight, but I do like to treat myself to their sushi.

hocofood@@@

Eating Locally, the Whole Weekend

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Without going to Wegmans. 🙂

Seems like all anyone is talking about is Wegmans. Don’t get me wrong. I love going there for specialty items but camping out? Really? Seems like from the comments I will be OK if I go looking for that Marvesta shrimp and stay away from the food court.

My challenge to cook locally continues and most of this weekend included local meals. Check out what the others are doing on our Google Reader page.

Friday night we went to Black Ankle. Most of what I took to eat was locally produced.

Saturday I grilled all sorts of local goodies.

The petit filets and tomatoes were from Boarman’s. Yellow zucchini, asparagus and radishes from Glenwood market. Potatoes, lettuce and onions from CSA. Green beans and herbs from my garden. The tomatoes were not local, but they were so good after oven roasting them.

Today was a fun day. Lots to do around the house. No time to camp out to go to a grocery store. Can you tell I wonder why people would camp out to go to a grocery store? Really. The only thing I ever camped out for was Jimmy Buffett tickets.

Getting ready for ARRL amateur radio field day. More on this later in the week. But, we spent hours checking hardware for the towers.

Dinner was in the crock pot. Lots of greens this week in the CSA, so I made a variation of a Tuscan bean soup. A pound of kale. Chicken broth from my freezer. Italian sausage from South Mountain. The butter beans were not local, but they were organic from Roots. Spring garlic from my garden.

So were the herbs.

A sweet onion from the CSA, salt and pepper. A really good meal.

Dinner tonight was served with a 2004 Linden Cabernet Franc. Love their francs. None of the bell pepper acidity of other Virginia francs.

Last night an old Pearmund complemented the filets. Hanging in there barely but still a good wine. 2002 was not a big year in Virginia. This Ameritage was starting to fade just a bit. Still, with the big steak flavors, it did OK.

Friday night of course was Black Ankle night. Lots of local MD wine to drink.

I think I went an entire weekend eating mostly locally produced foods. Haven’t been to a grocery store all month. You can eat amazing meals using markets, CSAs and a local butcher like Boarman’s.

hocofood@@@

Friday Night at Black Ankle

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We haven’t done a picnic at Black Ankle for quite a while. It was time. We went out early to stake out a good location that has views, can hear the music but still talk, and gets shade fairly quickly. It even had a view.

The view was so great, I forgot to take pics of the food. But, we did have some of my leftover grilled turkey.

Some garlic scape hummus.

Atwater’s Boule.

Some potato, green bean and English pea salad. Just like this one from last week, with tzatziki.

Lots of good Black Ankle white wines.

Good company and good music, and a view. What more can you ask for? How about chocolate bark from Parfections?

Head out on a Friday night for a great place to picnic. Music, great wine, bring your own food. There were at least a hundred people there last night. If you picked a place too far to the left, you could get a parking lot view, to make you feel like you are dining in Columbia.

hocofood@@@

The Friday Morning Harvest

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Ah, the beginning of the garden harvest. Today gave me six pole beans with the promise of a half dozen more tomorrow.

I had to harvest these close to the ground ones. Baby bunny squeezes through my deer fence, and these looked too tempting to leave until tomorrow. With the ones farther up the fence, and bunny proof, that I will harvest tomorrow, I will be steaming green beans to have with grilled petit filets tomorrow night.

I have another cucumber getting closer, and hopefully it won’t get bite marks like the last one. I will leave this one on a few more days to get bigger.

I did check out the asparagus to see what was there. One to cut, and one went to seed.

The herbs are flowering, particularly the varieties of thyme.

The tomatoes are coming along nicely. These are orange blossom.

About five of my tomato plants have tomatoes. All the rest are still in blossom stage. Can’t wait for the first cherry tomatoes to ripen next month. July 4th is usually when I get the first ones.

All in all, a nice Friday morning with a promise of a lovely weekend.

hocofood@@@

Summer CSA Week Six

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Week Six from Sandy Spring. Another huge haul. Too big for the picture again.

Here is the official list at pick up.

I swapped the green cabbage. I am using most of last week’s to make sauerkraut, and some for cole slaw with the lovely carrots we got this week. I picked a second bag of these precious sweeties. I ended up with a dozen miniature white cucumbers. This variety is very sweet. We loved them last year. This year I am making sweet pickles with them.

The carrots and onions were gorgeous. Who knew you could get excited over vegetables?

And, this green oak leaf lettuce. Yum! I was eating it while rinsing and spinning it. It is such a great tasting lettuce.

Now, the dandelion greens and kale. I need to get creative this week. Might be steaming and freezing to use in soups this winter. As for the analysis.

Kale $2.50. Chard $3 for this size. Three pounds potatoes $4.50. A dozen cukes $6 at 2/$1 the going price at the market last week, and these are more exotic. Carrots $2. Onions $3. Dandelion greens $2. Lettuces $3 each for these two varieties. Scallions $2. Zucchini $3. These prices reflect organic pricing, and not the cheapest prices for veggies found that aren’t organic. Total for the twelve items, $34. Running total for six weeks. $48.65 ahead of what we pay for the CSA.

On a closing note, as I drove down through Dayton on the way to pick up in Columbia, I spied the bunny by the old general store and post office. He sums it up perfectly.

hocofood@@@