Improv

Posted on March 11, 2013 by AnnieRie

You know what they say about the best laid plans. Sometimes you find less than perfect execution after all your planning. Today is one of those days. Thankfully after all these years of reading recipes and learning to trust my taste (plus a little help from the internet) I recovered from what could have been a cooking failure.

I signed up to take pumpkin hummus to the volunteer pot luck luncheon at the Howard County Conservancy this week. Something new I learned to make using CSA veggies. I had a butternut squash from the market two weeks ago sitting on the counter, some garlic still in the coldest area where I store root veggies, half a jar of tahini and I had just stocked up on chickpeas, as I use them in couscous salad and lots of other recipes. The squash was from the Olney market.

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Should have been easy. But no, the squash was pretty hollow down the middle. Skin still looked good. It was firm, not mushy, but was obviously dried out, or somewhat hollow down the center, at least the top half of it was. It smelled OK, so I did a little triage and salvaged the parts that weren’t drying out. It only gave me half what I needed.

Enter the internet and the CSA to the rescue. I got sweet potatoes last week from my Breezy Willow CSA.

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I found a recipe that called for half “pumpkin pie filling” aka butternut squash for those of us who know that fact, and half sweet potato. Thank you, small bites blog. I did not use cumin and paprika, but used garam masala in their place.

My next problem came from my garlic. Yep, the last two heads of garlic in the storage area had gone moldy. I am now officially out of all that lovely organic garlic from Love Dove and the CSA. Thankfully, I had granulated garlic powder picked up at Costco. I had to do this by taste instead of measuring and I do like garlicky hummus.

The hummus came out really creamy, tasty and it is aging in the fridge now, ready to take Thursday to the luncheon. I am hoping to get an interesting bread this week from the CSA to use for dunking the hummus. Another improv, why go get pita for dipping when you can make your own toasty dippers from thinly sliced breads, toasted.

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CSA Inspiration

Posted on March 10, 2013 by AnnieRie

It’s always fun to get inspiration from something in the CSA delivery and make it a highlight of a meal. This week the inspiration so far is from the citrus. I love really fresh citrus. This week we got oranges and ruby red grapefruit. We scarfed down a grapefruit while I was attempting to segment one of them. It never made it to the salad bowl. Eventually one grapefruit and two oranges, supremed, became the base for this salad.

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Well, let’s say most of the fruit made it into the bowl. When I didn’t cut it well, I ate it. What can I say? I really do love fresh juicy sweet citrus, and these do not disappoint.

The recipe:
two or three citrus fruits, navel oranges, juice oranges, sweet red grapefruit, what you have
about two or three ounces of fennel, pulled from the bulb
an ounce or so of red onion
salt, pepper
really good olive oil

Supreme the citrus, by cuting off the peel, save it, cut out wedges avoiding the pith and membrane. You will use the peel to make the vinaigrette. Julienne the fennel and the red onion. I make both really thin and usually an inch to two inches long. Mix it all together. Just before serving, drizzle extra virgin olive oil and squeeze as much juice as you can from the fruit left attached to the peels you reserved. I also squeeze all the juice out of that center of the fruit after you have cut out the wedges. Salt and pepper to taste. Refreshing and for us, the way to end the meal.

If we have a rich dish for dinner, this citrus salad really is a light finish to the meal.

The rest of our mostly local meal last night was a simple pasta with pesto, and steamed Brussels sprouts with butter. The pesto is my garlic scape pesto defrosted from the freezer.

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The recipe for the pesto is here. What is really funny about looking for that post, I saw I made strawberry cubes. They must be in the very bottom of the freezer, so I need to go “freezer diving” and find them.

I boiled up some egg noodles, picked up at the market a while back. You can find these many places. Egg noodles with pesto.

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Served with a 2007 Linden Hardscrabble Chardonnay. Big, rich, buttery. Cuts through the richness of the pesto. I took this picture while I was cooling it in the freezer. I didn’t have any chardonnay in the back fridge, so pulled this one up from the cellar.

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Before this light dinner, we shared some spring rolls picked up at Roots, alongside one of our favorites, that Meyer lemon basil fizz, made with Aranciata, also from Roots. Lovely evening, sitting on the porch and watching the sunset before dinner.

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Today I considered grilling something, but had nothing defrosted and a crock pot full of tomato, basil and Boarman’s sausage sauce. Tonight there will be pasta with sauce, some bread and greens with goat cheese. I made that sauce to serve a few times this week, once it will be served over steamed kale from the CSA. Looking forward to what we will get Wednesday, and eating mostly locally sourced items. Loving the coming of spring. In other words, running out of garlic scapes and wanting to make more pesto.

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A Perfect Spring Saturday

Posted on March 9, 2013 by AnnieRie

Hopefully the next two weekends have weather this great. Today’s geocaching event at the Conservancy attracted almost three dozen people who wanted to enjoy the scenery and learn to use the Etrex units.

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Six caches were hidden on the property. Lots of fun learning to use the units, and to wander around the farm and the grasslands. The fun was watching all the adults learn to use them. The children pick it up quite quickly.

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The Conservancy has a couple of dozen units used mostly in middle and senior high school programs, on and off site. Today was a chance for families to chase stickers and treats in the boxes hidden by the goats, near the bluebird boxes, in the garden and down in the soil pit.

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Nothing like perfect weather to bring out all ages.

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Next weekend there will be a family hike at 10 am. Age appropriate trails with leaders knowledgeable about the farm and what you can find there. Maybe the wood frogs will still be around to serenade everyone. There were certainly enough of them there today. You could hear them all over the geocache course even when you were hundreds of yards away from the pond in the garden.

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I can find fifteen of them in this picture. Thanks to all the volunteers this was another great day. Come hike with us next Saturday the 16th, or maybe come do forest forensics the following weekend.

And, just so I don’t get bored, we have a training session with a potluck luncheon this coming Thursday, and the art exhibit will open for the Art of Stewardship. Then, the following Tuesday, we are learning about the new pilot training session on Civil War History on the Farm.

What’s not to love about being outside as spring arrives in Howard County?

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Chayote!

Posted on March 8, 2013 by AnnieRie

A new vegetable. Part of my Sixty@sixty challenge. That is, the six new fruits and veggies part of the challenge. I already have three done. This is the fourth. Where did I find chayote and what is it?

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I stopped at Weis the other day on the way home from the Conservancy. I needed a few items and wanted to see how their renovations turned out. They completely redid the store. They need to be competitive now that Harris Teeter is coming to Waverly. Harris Teeter opens in April.

The new Weis is pretty different. I was looking for fresh basil, to use in my Meyer lemon basil fizz, and to use in a tomato sauce. I like the living basil plants.

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The basil has nothing to do with the recipe, but was the reason I stopped at the store. Weis has some fairly interesting veggies in their produce section. They have yacon which I blogged about after getting it in my CSA basket.

Lots of good Latin and Mexican veggies there. Reasonable prices too.

So, what could I do that was interesting with chayote. It is in the squash family. Not really flavorful. It seems to be one of those veggies that takes on the flavors of your seasonings and broths. I found a “posole” recipe on epicurious. Not real posole with pork and hominy, but a vegetarian take on it.

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Traditionalists don’t like it much. But, it was pretty decent. I did alter the recipe a bit to use what I could find, and what I have here.

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I used canned hominy, aka posole. This gave me another check off on my 60@60 list. A childhood memory. My dad used to make hominy for breakfast, with sausage.

Cook the homily in a quart of veggie broth. You need more for dried hominy, but the canned is already cooked so less evaporation. Meanwhile, in a large pot, cook one diced onion and a couple of cloves of minced garlic in olive oil, until browned. Add one pound of washed cut up greens. I used broccoli rabe. The recipe calls for collards. Didn’t have any. Add two julienned pitted chayote. A cup of the broth from the hominy pot. Simmer for twenty minutes, covered. Toast a half cup of pecans, chopped. Add the pecans, a half cup of dried cherries, an ounce of cider vinegar and the hominy with the rest of the broth and cook uncovered at a low heat for twenty more minutes. Just before serving, add a teaspoon or so of salt, and three tablespoons of butter.

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I have to admit. This is really, really good. Not real posole, but a very satisfying vegetarian stew.

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Early Bird CSA Week One

Posted on March 7, 2013 by AnnieRie

Our first trip out to Breezy Willow for the spring CSA pick up. Definitely different than our other two forays into CSAs. Last year the winter one delivered to your house and you picked what you wanted online. We took a break from winter CSA this year.

Our summer one is the box type. What’s in the box is what you get. This is the first one where you go inside and pick your veggies and count out or weigh them. It also includes value added items like Florida citrus, bread and eggs. A nice haul. Mostly organic, except for the fruit from Florida, I think. I did forget to ask about the farm practices for the grapefruit and oranges.

Here is what we got.

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Four ruby red grapefruit, five oranges, four york apples and four red delicious apples, eight carrots, three pounds of sweet potatoes, one pound of beets, 1/2 pound button mushrooms, one pound of Tuscan kale. We chose a cinnamon raisin bread, and we got our first dozen eggs.

Those breads are very large. This could become interesting, depending on what is there. I may be freezing bread to use later in the summer. I do know French toast will be on the menu because the bread tastes wonderful. Give it a few days as older bread makes good French toast. I am making a dish using the kale, a new one for me (the dish, not the kale). I need to find a few more ingredients before I decide if I make it.

I may try grapefruit granita, since there may be a number of weeks with grapefruit, and we aren’t huge citrus for breakfast people.

The other thing I picked up today was a bag of Michele’s granola. I heard about it, but never tried it. We had it for dessert tonight with some of the blueberry yogurt left from my last visit to England Acres. I see Breezy Willow also carries it. This yogurt is really rich. The granola is great.

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This CSA costs $38.50 a week. The free range eggs would be $4.50 to buy. Great Harvest breads $5 or $6 each. Grapefruit, $1.75 each in the store the other day. Oranges $1 each. $21.50 before counting the veggies and apples. Getting these really fresh organic veggies, fruit, eggs and bread is a bargain.

A good base for a week’s cooking. Lots of people there today when they opened. I need to time it so we aren’t there in the first rush. It did get to be a little crazy trying to maneuver the driveway with over a dozen cars coming and going. Nice to see that they are successful. Convenient, too. A good beginning.

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Top Ten Ways to Prepare for Loss of Power

Posted on March 6, 2013 by AnnieRie

With this final?? snow storm?? of the 2012-2013 winter upon us, we use our previous experience to get ready. Generally, when we prepare for it, then we don’t lose power. But, being prepared is still better. Particularly since our UPS units with surge protection keep beeping periodically as the winds pick up. While most of the county east of us isn’t getting snow, we have had quite a crazy mix so far today. Looking like this.

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This past year we had the derecho with no warning. Two years in a row, hurricanes. Here’s my top ten ways to be sure you are OK during a storm. Most of these we did the past two days, and we shall see how well we fare. It is snowing now here. The rain seems to have gone. We have four inches on the patio table, as you can see from my pictures of the birds feeding in their covered area. And, yes, the piggy little squirrel, who has been hoovering up anything he can.

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1. Water, Water Everywhere! Yep, out here where we live on wells, water is really important. More important than anything else for me. I can work around much, but not the lack of water. Bathtub full. Two drywall buckets in the powder room. Containers on the counter, and extra in the small fridge in the laundry room.

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2. Food that is simple to make and eat. Like the ingredients for my tuna, onion, canellini bean salad. All it takes is a can of beans, a can of tuna, diced onion, olive oil, salt and pepper. Instant meal. Over greens if you have them.

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3. Extra propane for the gas grill. We have a spare tank in the shed. After the hurricane in 2011, we cooked on the grill. We have also cooked on it in the winter, as long as it stops snowing.

4. All electronics charged to capacity. Cell phone, iPad, one of the large light sources is battery charged. All are ready.

5. Extra batteries. And the flashlights handy. One on each side of the bed. And, in bathrooms and basement in case that is where we are, if the lights go out.

6. Dry wood for the stove in the winter. We don’t usually need to do this, but the wood stove in the basement will really warm up the entire first floor if we leave the basement door open.

7. Gasoline for the snow thrower and other power equipment useful in clean up. The snow thrower is always positioned to be taken out of the garage easily. We make sure that we have easy access to the manual garage door opener, aka the rope system.

8. Cook the biggest and most vulnerable meat from the freezer. I am doing a chicken in the crock pot now. Can be eaten hot or cold this evening.

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9. Prepare the coolers and the freezer. Check temps on refigerator. I drop them back a few degrees to make it colder in there, and then don’t open them if we lose power. And, yes, I know I need to change the filter on the fridge. Although it goes red after purple and it isn’t red yet.

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10. Warm or cool the house more than normal. Today I cranked up the heat a few degrees. With a brick house, nicely insulated, we retain a fair amount of heat upstairs even with the power gone.

Hopefully, we will do OK tonight. The wind has started gusting, and every time the UPS units chirp a warning, we brace ourselves. If I don’t get this post up soon, I could end up losing most of it. Stay warm and dry in the rest of Howard County. Just remember some of us west of you all, and at higher elevations, have some really wet heavy snow out here. Hoping the temps rise a bit more and it changes to rain. Otherwise, hope it stops soon. Bailing the sump pump is our least favorite activity when we lose power.

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Spring Flings

Posted on March 5, 2013 by AnnieRie

March, April and May are always the busiest months in this area. You can’t turn around without seeing events every weekend. Sort of like September and October have become. People seem to want to cram everything in before it gets too hot or too cold.

Looking at potential things to put on the calendar. Suffering from sensory overload. Add Easter to this month and I could fill up every weekend, and most weekdays to things to do if I wish.

Events at the Conservancy are ramping up. We have events there three of the four weekends. Some weekends have more than one. Take this weekend for example. I can work with the family geocaching event on Saturday. There are already three dozen people signed up to do a search for hidden boxes of little gems for the successful hunters using the compass function and learning to navigate around obstacles. While all this is going on, the artists are coming to drop off their art for hanging and judging in the Art of Stewardship juried art show. The following five weeks there will be opportunities for people to come see the art in this year’s show, and buy something that strikes their fancy, before it hits the auction day next month. Last year I ended up with a lovely painting at the auction, even if I couldn’t afford the winning piece. Later next week I will get pictures of some of the best pieces entered this year.

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Next weekend on the 16th, there are two events. One a family hike, and the other event, the third in a series of workshops for educators, called Project WET. Some of our naturalists will be taking the training as well as teachers looking to receive professional development credit in the green school application. Family hikes are very popular, with age appropriate groups going out with different volunteer naturalists.

The weekend of the 22-24th, Tom Wessels is coming in from New England to read the natural landscapes around the Conservancy and in Patapsco State Park. This event, with an attendance limit on the hikes, is being sponsored by the Conservancy, the Nature Conservancy and the Sierra Club. Bringing Tom in here is a real treat. I can’t wait to learn more about what was done on the land around the farmhouse at the Conservancy. Forest forensics. Pretty interesting topics. The Friday night lecture is about The Myth of Progress and sustainability.

If you head over to the Conservancy webpage, you will see the sign up forms.

If that doesn’t give us enough to do, there is volunteer training, and the opportunity to participate as a naturalist at the “weather event” for secondary schools, five of them coming next Wednesday the 13th. It will even be featured on WBAL news that morning, with their meteorologist Ava Marie coming out at 5 am, yes, 5 AM (daylight savings time), so really really early to do some reporting on the event.

Being a volunteer naturalist there can certainly keep you busy. Nice that we can do as much or as little as we can fit in our schedules.

Today in training we were using handheld recorders to register weather data. We will be leading activities in the spring field trips for secondary schools, having teams of students measuring wind speed and direction, barometric pressure, humidity and temperature, in all sorts of different locations on the property.

In two weeks, our final secondary training is a pilot program for History during the Civil War on the farm here in Howard County. I find this activity fascinating and have already signed up to lead one of the trips in April.

Lots of new faces at the training sessions this month for elementary and secondary training. Volunteering is just one way to make a difference here in the county. Time spent is just as important to the nonprofits as donations can be.

Nothing like a lovely spring day outside in the forest, enjoying the scenery and helping out. I even signed up to lead service learning, which is always fun. Particularly in making sure shovels, clippers, tree and brush cutters are used properly by high school students. They do really get into it.

trail clean up

trail clean up

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A Sunny Window

Posted on March 4, 2013 by AnnieRie

All that is needed to start seeds for spring greens. Thursday I blogged about planting arugula, kale and mesclun mix in a box in my kitchen. Nothing fancy just a shallow box picked up at Kendalls. Five days ago. Of course, I stupidly titled it Where Did Winter Go? just to make sure we get hit with snow this week. Winter hasn’t gone yet, but even the prospect of one messy day this Wednesday doesn’t dampen my enthusiasm for the coming of spring. Why?

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I already have sprouts from the seeds. The middle row, I believe is the Tuscan kale, a very fast growing leafy green. The reason I say “I believe” is because I forgot to mark the kale and arugula rows. The mesclun on the left was the first row I planted. Senior moments like these are the frustration of the retired who get phone calls while planting seeds.

Last year I put in a large amount of mesclun mix, which took quite a bit of thinning before I moved it outside. It did do well though in the planter boxes that I kept raised above bunny reach on the deck.

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The other location where I will transplant greens is a small rectangle right off the mudroom door next to the patio. Very close to the house. Mostly shady, so the leaves don’t burn up from the sun. This area will get the cover over it to keep the bunnies and deer from nibbling my greens. I can harvest lots of salad right before dinner every evening by using these small planters.

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I once used this area to plant spearmint thinking it wouldn’t spread beyond this enclosed concrete area. Wrong. It also comes back every year with a vengeance. The bees love it though and they buzz all around and pollinate the flowers in my garden as they visit.

Those first few sprouts always brighten my day, knowing warm weather is coming and I can start putting out herbs in the garden and flowers in the pots. Just have to make it through this snow/sleet/rain mess in the next couple of days.

Time to go prepare another planting box, and put in the beans I want to grow in the garden this summer.

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Inspiration for Eating Locally

Posted on March 3, 2013 by AnnieRie

We are coming into the end of the winter, and our Eat Local Challenge will be winding down in a few weeks. Eight of the ten group members from our cyber circle in the South and East have been posting fairly regularly about their meals. A couple of recent posts have inspired me for future meals.

I always turn to Backyard Grocery to find inspiration for using the venison in the freezer. Susan is a master of cooking with venison, and I found something on her website to use the venison neck roast. Pulled venison with blueberry barbecue sauce.

Other than the strange coloring, the recipe looks to be pretty interesting. Look for it to show up around here in a week or two. I have used her recipes when I made things like black bean chili with pulled venison. The venison was a shoulder roast slow cooked for a day, shredded, then slow cooked again to make the chili.

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It showed up on the table for two dinners and a lunch last week. Basic chili recipe with tomatoes, onions, green peppers, black beans, spices and the venison. Much of it was local. My tomatoes. Farmstand onions. The venison. Yes, the beans, green pepper and spices weren’t, but still in the spirit of eating locally.

As for a new inspiring menu, just in time to take advantage of the kale we are supposed to be getting this week in our early bird CSA, I turn to Jes, at Eating Appalachia. Love her blog for new recipes. I picked up a butternut squash to try out her fritters. Her recipe for kale winter slaw will be on the menu soon as well. Breezy Willow Early Bird begins Wednesday. I will be posting pictures of what we get, and next week the Eat Local Meal will feature many of the goodies.

The Early Bird CSA is an added value CSA, getting us through those last weeks until markets open, and helping us plow down through the bottom of our freezers. Besides cold storage and high tunnel veggies, we will be getting some citrus from down South. It is a welcome addition to the pantry. Can’t wait.

My freezer in the basement is down about a third, with almost half the tomatoes gone, a good dent in all that pesto, and interestingly enough, lots of fruit left. Remember all that basil last summer? Still jars and bags of pesto cubes in there.

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As for fruit, it seems I didn’t really use it the way I envisioned. I am now defrosting bags every week to use in salad dressings and making fruit drinks from them. Lots of peaches left though. I do also have quite a bit of greens, jars of broth and stew starter, and will be set until I get that huge influx of veggies in the summer CSA.

The other major cooking day this last week was Thursday when I slow cooked a brisket from TLV Farms. With dry rub and cooked in beef broth defrosted from the freezer. A few onions and carrots from England Acres. A small jar of my oven dried tomatoes. Plopped in the crock pot for ten hours. Here is the container with the leftovers.

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I didn’t take pictures of dinner. We had some of it again last night, and I saved the last of the brisket for sandwiches this week. As for what I did with all that extra broth? Yesterday it became the basis to cook couscous for a salad. We will get three or four lunches from that salad.

Eating locally most of the time these days. At least the main ingredients are local. Whenever someone asks me how we use a CSA share with just two people, these are the types of things that make it worth the money. But, you do need the time to do this cooking. Thankfully, time is something we have lots of, as retirees.

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Saturday at Tractor Supply

Posted on March 2, 2013 by AnnieRie

The baby chicks are in. We headed out to Tractor Supply today to use my 10% coupon, looking at the greenhouse, wanting some bird seed, hubby wanted a new belt and a good pair of jeans, and I wanted hiking boots. My old ones are shot. With the coupon and the sales, Tractor Supply has the best prices on basic bird seed, work clothes, Ariat boots and shoes, and they were advertising a small greenhouse at a great price.

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And, yes, the chicks are in. They have five or six varieties, rock cornish, red pullet, brahma bantam, to name a few. They also had baby ducks. Minimum purchase is six. No Easter presents is the reason. These are chicks for those who want to raise egg layers or fatten up those future broilers and fryers. The rock cornish are the chickens we get from England Acres. Great birds. Really a good breed for those looking for meat production. Chicks were $1.99 or $2.99 each, and ducks were $2.99 each. They were doing a brisk business selling chicks.

I did find hiking boots. If you have never bought Ariat boots, you really should look into them. A very nicely made product that lasts forever, and is not inexpensive. Mostly leather products. Lots of riding boots. I have many of their items and this is my first hiking boot purchase.

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Of course, it seems every time we visit Tractor Supply, we run into someone we know. Today the place was very busy and we ran into a friend who has a farm over in Glenwood. We talked about how their lambing, and the birthing of their goats are going.

Popular place, in Mt. Airy. While out there I did head over to England Acres to get a few things. CSA starts next week so I only needed some dairy, bread and a few apples. I did pick up some lovely carrots and onions to make a chicken soup midweek, just in case I don’t get them in my first CSA delivery.

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They knew I was coming, and they saved me a package of gingersnaps. I had asked about them the last visit, and there weren’t any. These are the best gingersnaps. Chewy, spicy, great with milk. My husband loves them as a snack. One of the little pleasures of knowing the source of your food. We also put our name down to get the side of lamb in April. They are doing two offerings of fresh lamb, one this month and one next month. Only chance this year to get fresh lamb from them. A side of lamb is about 20-25 pounds, just enough to give you some special meals.

Freshly ground lamb is so good. Remembering my grilled kofta from last year. I can’t wait to be able to make it again this spring. Doesn’t this picture just scream springtime?

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Link to my post and recipe is here.

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