Tag Archives: cooking

Week Four Sandy Spring CSA Delivery to Columbia PickUp

Posted on June 13, 2013 by AnnieRie

Week Four of the CSA. So confused with the storms and warnings, I put the wrong tag on the picture file. It is not week three.

My weekly email arrived early this morning telling me what we were getting. Thankfully it was not raining at the time I went to Columbia to pick up my share.

Today your Full Share contains:

1 Bag English Peas- Chiques Roc Organics
1 Bunch Collards- Freedom Acres Farm
1 Bunch Garlic Scapes- Lancaster Farmacy
1 Bunch Cilantro- Noble Herbs
1 Bunch Chioggia Beets- Plum Hill Organics
1 Bunch Purple Kohlrabi- Rolling Ridge Organics
1 Bunch Red Kale- Maple Lawn Organics (OK, I swapped the kale for more scapes)
1 Head Red Romaine Lettuce- Chemical Free- Kings Produce
1 Bunch Asparagus- Coyote Run Organics
1 Head White Cauliflower- Sunny Slope Organics
1 Bunch Green Tatsoi- Red Fox Organics
1 Head Broccoli- Farmdale OR Organic Willow Acres

As you can see above, I was tired of kale at the moment and wanted more scapes to finish making pesto to freeze for next winter. This time I will be trying a new recipe. Scapes, cilantro and pistachios. More on that later this week.

Besides, I need pesto to take to the amateur radio field day next weekend. More on that later, too.

And, later tonight I might get the fire and storm post up. Can’t say it is boring here.

This week, though, I was thrilled with our CSA box. I have already used some broccoli, cauliflower and the red romaine for tonight’s salad.

My husband really loves getting those veggies that are perfect in salads. And, we are really thrilled to see the beets, the kohlrabi and the English peas. Oh, and asparagus for the third time. We can never have too much asparagus.

Plans? Kohlrabi and apple slaw. Roasted beets for salad. The pesto. Steamed peas with fresh mint from the garden.

The herbs are getting quite robust, with all this rain.

I also have ideas for things to do with the beet greens and the kohlrabi greens. There may be a frittata this weekend.

hocofood@@@

7 Comments

Posted in CSA, Food, Weather and tagged cooking, CSA, Food, foodie, Locavore, weather. Bookmark the permalink.

Make Hay While the Sun Shines

Posted on June 11, 2013 by AnnieRie

Or maybe I should title this post, cut the grass before it rains again. Remember this pic from yesterday?

All that rain. Today it dried up enough in most of the front yard to cut it.

Except we still can’t go down into the hollow below the guardrail, where it is still soggy.

We went off to Pennsylvania today. Our annual “Check Out the Cemetery” trip. To see if any maintenance needs to be done on my in laws’ graves. It was still raining up there, and I still get slightly weirded out by those “windmills”.

A few years ago, they appeared on the hillside behind the cemetery. Including the one just the other side of the fence from my inlaws’ gravesites.

We did have to make a side trip to get authentic kielbo from the local vendor.

Interesting, though, it ended up not as garlicky as my husband remembered it. Still, it was the basis for dinner tonight.

We took the back way home to stop at Peters.

Some strawberries, English peas, high tunnel cherry tomatoes. There weren’t any shoo fly pies, unfortunately.

Then, home to cut the grass, and cherish that sunshine to eat out back while enjoying the view.

Hope the weather stays nice.

Spring is Still Springing

Posted on June 8, 2013 by AnnieRie

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.

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.

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

Posted on June 7, 2013 by AnnieRie

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:

Thinner, shorter not as thick a green stem.

The CSA scapes:

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.

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.

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@@@

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Posted in CSA, Food, Gardening, Real Food and tagged cooking, CSA, Food, foodie, gardening, grilling, Locavore, real food. Bookmark the permalink.

Week Three in the Greens Fest

Posted on June 6, 2013 by AnnieRie

CSA Week Three. Greens dominant again, as this cool wet spring has been perfect weather for salad greens and cooking greens. This is what we got.

This is what this morning’s email said we were getting.

FULL VEGETABLE SHARE
1 bunch asparagus – Lancaster Farmacy
1 red leaf lettuce – Chiques Roc Organics
1 bunch dinosaur kale – Peaceful Valley Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch garlic scapes – Outback Farm
1 bunch garlic scapes – Friends Road Organics
1 head frisee – Meadow Valley Organics
1 bunch red scallions – Windy Hollow Organics
1 fennel bulb – Autumn Blend Organics
1 pack portobello caps – Mother Earth Organics

60% VEGETABLE SHARE
1 bunch green kale – Eagle View Organics
1 bunch red pearl onions – Liberty Branch Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch rainbow chard – Meadow Valley Organics
1 pack portobello caps – Mother Earth Organics
1 bunch garlic scapes – Sweetaire Farm

I included what the 60% share got this week so people can see the difference in the shares. The 60% share is a very good value if you like a bit of veggies, or are single or a couple who eats out often.

There was a bonus in our full share. A bunch of young red onions. I swapped the cilantro, putiing it in the swap box and having another member give me her scapes. Later I realized she gave me both bunches, so I owe the site hosts some goodie from my kitchen to reconcile the swap box.

They get to keep the contents of the swap box, and get a free share for being the host site. A bit of work, a few headaches from messed up shares by people taking the wrong things, but being a host is a good deal. If you like that swap box full of veggies noone else wants.

The scapes!

I ended up with 27 of them in the four bunches. Cut up and ready to become pesto, along with the ones from Breezy Willow farm store.

I will measure them out by the cupful and make pesto with them. Using slivered almonds, Parmesan, olive oil, salt and pepper. Most will get frozen for the winter. A few small containers in the fridge to use on flatbreads and pastas.

I harvested mine today also. I got ten scapes. They will be grilled soon.

As for dinner tonight, I used up some of my older stuff. Made a huge salad to finish the salad greens. Larriland strawberries, cheese and Great Harvest croutons.

Flatbreads. Two of them to slice. We will eat part of them and save the rest for lunch.

The top one. Pesto and mozzarella. Fresh mozzarella bought at Breezy Willow Saturday. The lower one, herb roasted onions, Campari tomatoes, olives and scallion tops. Drizzled with olive oil. Baked at 400 degrees and finished under the broiler.

CSAs are wonderful sources of the freshest veggies around. Now, I just need to find room for the new lettuces.

hocofood@@@

3 Comments

Posted in CSA, Farmer's Markets, Food, Gardening, Locavore and tagged cooking, CSA, farmer's markets, Food, foodie, gardening, local businesses, Locavore, real food. Bookmark the permalink.

It’s All Love Dove’s Fault …

Posted on June 5, 2013 by AnnieRie

… 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.

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.

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.

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

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?

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@@@

And, We Have Scapes!

Posted on June 2, 2013 by AnnieRie

Finally!

I knew if I bought some at Breezy Willow yesterday, I would come home and find mine finally forming. If you have never made garlic scape pesto, you have to try it. It is so simple, and so much a food that screams SPRINGTIME!!!

Here’s some from last year. My recipe? For every ten scapes, you need: 1/2 cup slivered almonds or pine nuts, 3/4 cup good EVOO, 1/2 cup grated parmesan, salt and pepper to taste. The batch pictured above was made with 20 scapes, so double the recipe. Put all but the EVOO into the processor, cutting the scapes first into inch long pieces. Don’t use the flower. Use only the stems. Slowly pour the olive oil in while running the processor to get the consistency you want.

The extra went into this.

I froze the cubes and had pesto all winter.

I have a dozen plants out back, and just bought 20 scapes from Breezy Willow. I will be making a triple batch, using some of the pesto with fresh asparagus and peas to make primavera pasta, and freezing the rest.

It also is absolutely awesome spread on naan and grilled.

hocofood@@@

4 Comments

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Rhubar-B-Q Sauce Revisited

Posted on June 1, 2013 by AnnieRie

I made rhubarb BBQ sauce yesterday, along with processing all those strawberries. I learned not to just link to a web page for a recipe, as some web pages go poof when you go looking for them.

I have used Jes’ recipe that I referenced in my CSA post, but this time I wanted to find something different, and I did.

The rhubarb sauce simmering away. I used this recipe as a base but then went off on a tangent.

Here are my ingredients, instead of what is on the web site.

4 c. chopped rhubarb
2 tbsp. ketchup
1 tbsp. tomato paste
2 c. water
2 onions, chopped
1 tbsp. garlic powder
1/3 c. brown sugar
1/4 c. honey
3 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. Chipotle Tabasco sauce
1 pinch cayenne flakes

Cut the rhubarb and the onions. Add them and all the seasonings to a pan. Bring to a boil, then simmer for half an hour. Blend to the consistency you want. I love the texture and think the color is interesting. Pork and chicken both will do well with this sauce.

I got three small jars of this size and one large jar from this batch. I did not process them. Three of them will go in the freezer and come out every time I run out of it. For summer, this is a great sauce.

Make sausages and kraut, and add this sauce over them on a bun. Instant cookout. The chipotle Tabasco brings a smokiness to the sauce, even if you don’t use a grill, it will feel like you did.

hocofood@@@

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Opening Day in My World

Posted on May 31, 2013 by AnnieRie

Two years running. Opening day at Larriland.

Lots of cars. Lots of people. My husband and I got there at 1030, after the initial rush when they open at 9 AM. Same prices as last year.

We picked 24 pounds. Yep, 24 pounds. This is what they looked like when we got home.

We did whole berries. Pureed some. Sliced berries. Left some in the fridge for desserts. Put some away to give the neighbors. Oh, and made strawberry daiquiris to celebrate the season.

Picking took us about an hour. Processing took me about two hours, and in my spare time I made my rhubarb BBQ sauce also. It was a fruit processing day here.

That lovely puree. Will become smoothies and strawberry yogurt Popsicles. I need to hit Breezy Willow tomorrow for more yogurt to make the pops. The ones in the freezer, pictured above, will get put away for later this summer. They make a mean sangria when dropped in dry rose wine.

Love the fact that Larriland is open again. Looking forward to blueberries, blackberries, raspberries, peaches and who knows what else. The freezer needs filling.

hocofood@@@

4 Comments

Posted in Community, Farms, Food, Howard County, Local Businesses, Locavore, West HoCo and tagged cooking, farms, Food, foodie, hoco loco, Howard County, local businesses, Locavore, real food, West HoCo, wine. Bookmark the permalink.

Freezin’ Season …

Posted on May 29, 2013 by AnnieRie

… is about to begin. With the strawberries, of course. And, those lovely garlic scapes.

We did a Costco run today to stock up on food saver bags, pine nuts, and other supplies. I am down to the end of the pesto. The rest will be used in a salad for a Conservancy planning meeting I am hosting next Monday here.

This is the last bag of pesto cubes. With garlic scapes coming soon, I will be making pesto. I got pine nuts today and Parmesan. I freeze my pesto with the Parm in it. Some people don’t.

This year the whole strawberries that get flash frozen will be vacuum sealed in the food saver. So will the blackberries and blueberries later this summer.

I also freeze whole tomatoes once they start producing. The vacuum sealer will help greatly with this task. Blanch, peel and squeeze out seeds. Put in bags. Slowly cook and put into sauces.

These tomatoes were dumped in a pan. Very low heat. Covered in herbs and salt, pepper. Once they sweated off all that liquid, I picked them up and made sauce with them.

There is nothing in a can or jar that comes close to this.

Check out Larriland all summer long. They have pick your own veggies and fruit, including tomatoes. With a few simple tools, and a chest freezer, you can eat wonderful meals without all that sodium and other garbage found in cans and jars.

Love those garlic scapes. And, any other greens to make pesto.