Weather Or Not

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As in extreme weather. The conference.

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It may have started out sunny, but we did have a serious little storm with some lightning and thunder, so we brought the conference in from the rain.

I volunteer for field trips. This one, for ninth graders from four local schools, was the second year the Conservancy hosted all sorts of stations and presentations about extreme weather.

Want to know about power lines, and why you should be really careful around them? Let BG&E demonstrate what happens when live wires come in contact with ladders, poles, and gloves.

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Oh, and they roasted a hot dog for the students. I missed that picture. At that point, we were checking the clouds rolling in and using the resources around us, including the Office of Emergency Management’s Command Unit.

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I am always impressed by the thoroughness and the complexity of events hosted by the Conservancy. From Ava Marie’s opening remarks to the presentations all over the grounds, and the learning activities, and the displays, this was another chance to engage the community and have a fun day as well.

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It was a pretty full house, and most of the students seemed to be intrigued and interested in what they were learning.

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If only Mother Nature had cooperated and didn’t make us cancel the last session, as thunder roared and cloud to ground lightning was seen in the western sky. Oh, and getting back to the buses while it poured rain. Just what we are used to seeing around here. Wait a few minutes and the weather will change.

I love my volunteer “job”. We are never too old to stop learning, and sharing knowledge is even more rewarding. Congrats to Ann Strozyk and all the volunteers today, for putting on this conference for over 100 students.

#hocoblogs

Horn of Plenty

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Seems like when it rains, it really pours. We have gardens in the works. Foraged asparagus coming up. CSA has given us notice that we are a “GO” for this summer and fall.

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The first spear of foraged asparagus. Showed up in my stir fry last night. About six more are showing out under the crepe myrtle.

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Tomatoes planted today. Earlier than ever before, but the temperatures are saying that we need to do this. I planted 26 plants at the Conservancy and I am putting in four here at home (praying for enough sun). At least I could run out and pick a few supersweet 100s and Early Girls, if the site gets enough sun.

My new tomato this year. German Johnson. Along with my favorites. Hillbilly. Pineapple. Work horses. Sun gold. Yellow plum.

Yesterday we did maintenance at the gardens. Like string trimming and trash removal.

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It is looking good up there.

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Onions anyone? The white onions are going crazy. Time to dig up a few spring onions, and enjoy them.

I am one very tired but very happy camper these days. Fresh veggies make me that way.

#hocofood

Mother’s Day Stuff

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Like tea and scones at the Conservancy. Or azaleas at Brighton Dam. Or brunch somewhere.

What are you doing for Mom’s Day?

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What could be more enjoyable than a leisurely stroll through all the gardens at the Conservancy while drinking tea and eating scones (some of them are mine!)? Garden clubs and volunteers are there to show you the beautiful flowers popping out in the gardens. Tea is being served in the historic farmhouse. This is all on Saturday the 10th.

On Sunday, you could head out to Brighton Dam to see if the azaleas finally look like this.

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We were there today. The azaleas are coming along, but this winter did freeze a fair number of buds so they aren’t as magnificent as other years.

Whatever you do, the promise of spring time temperatures and flowers galore should take you outside to enjoy this lovely weather.

#hocoblogs

What’s In Your Basket?

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CSA season is upon us. Baskets and pick ups will begin soon. For us, we still get our Friends and Farms weekly small basket. Which will soon change to an individual basket, if we hear that Lancaster Farm Fresh got enough people to keep our CSA alive.

One week to go for that decision. In the meantime, Friends and Farms continues to deliver their quality product. This week, much more on the fresh front.

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The wide angle view of the entire May 1 delivery.

What was in there?

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Arctic char. Which almost immediately was being marinated in wine, oil and spices. Next to the char was the package of sirloin steaks. They were the proteins this week.

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Well, except for the ewe crème cheese and the eggs. And the usual bread, this week honey whole wheat, rounded out the non vegetable and fruit items.

Moving on to the veggies.

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Red leaf lettuce. Greenhouse tomatoes. Sweet potatoes. A boatload of kale. Onions. Apples.

Oh, almost forgot about one of my favorites. The raw Virginia peanuts. There is nothing like roasting spiced peanuts, or maybe getting bold enough to make peanut butter. The peanuts have a sheet with the recipes.

How easy is that?

This week is serious small plate heaven. The cheese. Perfect for crackers. With some of my famous (?) habanero jelly on it. Peanuts. Sit out on the patio and have a snack with a beer. Kale. I like this kale for kale chips.

#hocofood

Digging the Parsnips

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A couple of dinner pictures and descriptions. Using the parsnips from last week’s basket.

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See those parships hiding behind the greens? Those really good for you vegetables that no one ever seems to be buying? Turns out they are really good for you, and they taste good too.

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Yesterday I made colcannon using the biggest one. I love colcannon and haven’t made it in a while. It is pretty versatile as you can use any combination of starchy vegetables and cabbage/greens.

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This dinner used all sorts of items from the Friends and Farms basket. The deviled crab was baked on the portabella mushrooms. Boarman’s crab cakes covered with a sauce of sweet mustard and Old Bay. Drizzle of oil. Baked at 400 degrees.

Colcannon. First, peel and slice/quarter a couple of potatoes and one very large parsnip. Boil them until soft. Mash. Meanwhile sauté half a sweet onion, and add blanched greens. I used the turnip greens from last week’s basket. Once wilted add to the mashed potato/parsnip mix, and stir in one cup of buttermilk and one tablespoon of butter. Salt and pepper to taste.

Not bad for a Wednesday night dinner.

But then, tonight. A new basket with Arctic char in it. I will do my weekly basket post tomorrow. Tonight though, was all about that char.

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Coated with a red pepper pesto and olive oil. Convection baked for 30 minutes at 325 degrees. As for those last two parsnips, they were steamed with some Brussels sprouts and two carrots left from an earlier basket.

I am a serious parsnip fan these days. Sweet, tasty veggie.

#hocofood

Market Season Opening Thursday

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The East Columbia Farmers Market opens May 1st. 2-6 pm at the East Columbia branch of the Howard County Library.

Independent now, since the market was dropped by the Howard County Farmers Market Association, they worked through all the paperwork necessary to keep the longest running farmers market in the county alive.

I know from their facebook page that three of the vendors will be there. Ungers Fruit, Orchard Country Produce and Tomatoes Etc. Tomorrow we will find out who else will join them.

I will be there sometime to browse through the many varieties of herb plants that Tomatoes Etc. always has. It is where I get quite a bit of what grows in my herb gardens.

Spread the word, that there will be a market in East Columbia this year again, on Thursdays. As well as the market on Sundays at Oakland Mills.

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Other markets opening soon include Miller Library next Wednesday, HoCo Hospital on Friday, and Ellicott City Market which will open May 10th.

Add to those the Sunday market in Burtonsville, Saturday market in Silver Spring and at White Oak School in Silver Spring. The Wednesday and Sunday markets in Catonsville open soon too.

Yes, it is spring and the farmers markets are back. Head out to your old favorites or visit a few new ones.

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Won’t be long before Larriland and Gorman open their stands and have strawberries to pick.

CSAs start in the next two weeks. Hallelujah! Winter is over. Now, just make it stop raining.

#hocofood

Out and About Again: Petit Louis Bistro

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Not the one in Roland Park. The new one on the lake in Columbia.

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Last Thursday we had the privilege of participating in the opening of the patio on the lake at PLB, as it is known for short. A really lovely addition to the community and to the people who already enjoy Cindy Wolf and Tony Foreman’s other restaurants in the area (like my favorite celebration restaurant, Charleston).

Exquisite tastings were offered.

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Besides these beet and chevre bites, there were cheese pastries and a game bird terrine. Inside, four wines were being sampled.

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My favorite was the rose from Provence. Probably the place on earth I would most like to live. If only my spoken French was better than it is.

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Meet Will Napier. Will is the sommelier at PLB. Two seconds after meeting him, my husband found out he once worked at our favorite Virginia winery, Linden. Of course, the winery that makes wines in the French tradition. Small world, isn’t it?

And, Le Comptoir. That little side venue where you can indulge in brunch, or lunch, or maybe a petit dejeuner.

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There will be a petit dejeuner in our future.

As it was, we made a reservation to stay and dine. Dinner, excellent. I did refrain from being geeky and taking pictures. Truite aux amandes was my choice. Saumon grille was my husband’s. Followed by a cheese plate, French press coffee and a pastis.

I almost felt that I was back in Provence.

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With markets that would make this locavore one very happy person.

Thanks again, Petit Louis Bistro for hosting such an enjoyable event.

#hocofood

The End of the Venison

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Finally, roughly a year after getting a few dozen packages of venison, courtesy of our neighbor, we grilled the last package. Tenderloin chops.

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Served with naan, bread cheese and a very tasty strawberry sauce, made using some of our IQF (individual quick frozen) strawberries from Friends and Farms.

This dinner was a mix of old and new, near and far.

And, thanks to Iron Bridge we had one absolutely perfect wine to drink with it.

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Isabel Mondavi Deep Rose, made with Cabernet Sauvignon from Napa Valley. I have to admit. I really like this wine, even thought it is big, bold and must be served with food, unlike many rose wines.

I bought some Carr Valley bread cheese at Wegmans a few weeks back. Picked up some naan. A container that included roasted peppers and sundried tomatoes at the olive bar. All the makings of an easy to grill meal.

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The bread cheese reminds me of halloumi. That Greek cheese perfect for sautéing or grilling. Alongside the venison it was a good pairing for a fairly simple dinner.

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The venison was marinated in a mix of blended strawberries and red wine. With a few basic seasonings like salt and pepper and garlic powder. The biggest strawberries were set aside to heat up on the grill and use for garnish. Tricky to keep them from falling into the grill. But, I managed to only lose two.

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Venison tenderloin. Grilled until it is medium rare to medium. Served with strawberries. A fitting way to end the adventure of a freezer full of venison.

Final thoughts on venison. Love the roasts. The tenderloins. The ground venison. Not a fan of the steaks. If we get another opportunity to pay for processing and get more, I will maximize the ground meat, for chili. And only take the shoulder roasts, neck roasts and tenderloin. Glad we did this, to see how flavorful it can be, and how different it is, when compared to the fattiness of beef.

#hocofood

This Week’s Basket

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You know, I almost forgot to post about the goodies we got in this week’s Friends and Farms basket Thursday. That would be a result of having so many activities going on, and not getting around to it.

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I did get the big picture up there the other night, but that wide angle shot doesn’t do it justice.

Some highlights.

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There were pork chops and chicken legs in the basket. The legs, along with a couple of chicken breasts from a previous basket, are happily marinating in a buttermilk brine. Soon to become oven roasted buttermilk chicken. They need another day though. The pork chops will make it in the oven early next week.

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Turkey sausage. A favorite to keep around for when I make lasagna, or tomato sauce. It went in the freezer for a while. If I dig around in the basement freezer I will find some peeled tomatoes to make a sauce.

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The rosemary was a nice touch. It will get used, just don’t know where yet. Love the apple cider. Perfect for use in the pork chop department. Or, straight up with lunch. The black cherry yogurt keeps disappearing at breakfast. With some granola mixed in.

Those hydroponic tomatoes from Hummingbird Farms. One with dinner tonight, over the greens (not pictured above). This week we got a Breadery baguette. Already almost gone. There was garlic bread with pasta last night. Green beans. Will be served with the pork chops, or maybe the chicken. Who knows?

Eggs. A few breakfast dishes. Some egg salad maybe. The grapefruit. In a salad or two. I like that refreshing hit from the citrus in salads. The portabellas. Definitely will be made later this week with a couple of Boarmans’ crab cakes spread over them.

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As for the mother of all Napa cabbages I have ever encountered, I have no idea at the moment. I usually do a slaw, but this one would feed our zip code.

Parsnips. I love them. An underappreciated vegetable. Thinking of a riff on colcannon using some greens, parsnips and a few potatoes that are left.

I really enjoy this challenge. I feel I have wandered onto the set of Chopped, on Food Network.

And, next week. Looks even better.

I just need to stop going out. We seem to be doing that often this month.

#hocofood

Too Tired to Post

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That would be a strange occurrence for me, but after just downloading 90 photos and editing them, I realized how much we had done in just a few days. The camera had pictures from:

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Grilling the last of the venison.

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Finishing the tilling and pathway construction of the garden.

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Picking up the Friends and Farms basket.

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And, socializing and dining at Petit Louis Bistro.

There will be individual posts on each of these topics coming up, but in closing tonight, before I collapse on the sofa to watch Elementary, a reminder that Lake Kittamaqundi is a special place. Go enjoy lunch or dinner there, or stop by Le Comptoir for breakfast.

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I may have left Columbia nine years ago, but the lakefront is special.

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Somewhere, not far from the People Tree is our brick, celebrating that move to Columbia almost forty years ago.

#hocofood