Tag Archives: cooking

Green Eggs and Ham Anyone? CSA Week 17

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Love the green eggs in the box.

We didn’t get ham, but we did get four Angus beef quarter pound burgers. Now, if it ever gets warm again, I will be grilling burgers and the asparagus from the box.

The leeks were humongous. One of them weighed 28 ounces, the two of them almost two and a half pounds.

Besides them, there were two beets. They weighed 26 ounces together.

I wanted citrus (oranges again) to make with the last of the fennel in the fridge, for a salad. And, I got some spring onions. Rounding it out were carrots. The half share, six items plus the last week of eggs. This weekend we will get our final delivery and then two weeks later we start our summer CSA, full share with Sandy Spring.

Zahradka was a good winter fit for us. A little too many potatoes, I think. In the future, I have to think about what I order when. And, I know the eggs need to get used faster. I am learning from this experience.

A nice range of veggies here, ready to be used. The beets, roasted to use with the last of the spinach and the greens from my garden.

Maybe beets and orange and spring onions with a vinaigrette. Asparagus grilled after being wrapped in Boarman’s bacon. All sorts of possibilities here.

Since it got cold again, the other half of the family wants soup, so the carrots and leeks will go into soup. I will have to stop at Roots and get celery and maybe turnips to use in a soup. I do have cranberry beans. I also have CSA sausage left in the freezer.

Looks like another week of avoiding those large chain grocery stores thanks to local farmers, Roots and Boarman’s. Who needs Giant Foods? Not me.

By the way, I stopped the other day on Howchow’s recommendation and scored a loaf of Monk Rye Bread for us, on a Friday, so they had enough left from the Thursday delivery. Soup with bread. YUM!

Soup from sausage, greens and beans

hocofood@@@

MD beef with MD wine

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The grilling Saturday night special.

New York strip steaks from TLV Tree Farm. CSA peppers and onions. Wild asparagus from my yard. Pancetta bought at Roots. All getting happy on the grill at 500 degrees.

We got lucky and ate before it rained. This is a MD based dinner. Most of the food is from the Free State. A few exceptions, like the cheese from VA in the salad, and the blackberries from Costco. The blackberry vinaigrette is from Catoctin Mountain Orchards in Thurmont.

The wine: Slate, from Black Ankle Vineyards just across the county line above Mt. Airy.

The syrah adds an interesting note to what was otherwise mostly Bordeaux vinifera. Really nice, young, big wine from an up and coming Md winery.

The steaks were perfect. The peppers a good match. A low carb (relatively) meal with tons of flavor, locally sourced.

The asparagus from the yard. Awesome! I wrote about it here. And, no, it is no longer white once I exposed it to the sun. Still, a great dinner. Mostly local. Lots of it from less than 25 miles from the house.

hocofood@@@

Grillin and Chillin in Locavore Style

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Today was lovely. One of those days you are glad you are retired. Cleaned up the grill. Did some yard work. And grilled up a locavore meal.

This is surf and turf Boarman’s style.

We bought two crabcakes Sunday. And four mushrooms. Split the crabcakes into the mushrooms with some Trader Joe’s mustard underneath and Old Bay sprinkled on top. Brushed with Trickling Springs butter. Grilled up off the flame.

The sausages are Boarman’s sweet Italian. Not the spicy ones.

As for the rest of the meal, it was mostly CSA foods. Potatoes, onions and the defrosted peppers, all came from Zahradka. The only non-local items here were the tomatoes, but they also were bought at Boarman’s. The bread. Sourdough from Canela, bought at Boarman’s.

I did not set foot in a grocery store to buy these foods. You can have lovely meals from small stores using local sources.

The wine: the Linden 2011 Rose made from the estate merlot grapes. 2011 was the difficult year, due to the hurricane and all the rain. Lots of good grapes that didn’t get to be great wines are being used to make light refreshing wines. This wine was a perfect match to compliment crab and pork sausage.

Doesn’t get much better than this.

hocofood@@@

Stopping at Frank’s to Grab Strawberries

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I couldn’t resist, nor could I wait until next month. I just wanted some strawberries.

I have spinach from the CSA, and chevre from a visit to VA. I have balsamic too. Can’t figure if I should make strawberries with balsamic and pepper, or add them to a salad, or both.

The strawberries are from Carolina. Still not ready here. Two or more weeks until Larriland.

If you have never been to Frank’s produce, they are located at the end of Lark Brown, past Costco and Trader Joe’s entrance. Keep going and turn right at the stop sign. Go about 150 yards. The greenhouses are full of plants right now and the place is hopping.

We went to Costco to fill up on staple stuff like printer cartridges, TP and allergy tablets. I did pick up my favorite organic broth that I use in so many ways. I love when they have it there.

As for the salsa in the picture above, I will be taking it to a meeting in a few nights. Needed something good to take. got some blue corn chips, and I am good to go.

I am also now a fan of using McCutcheon’s tomato preserves on toast as breakfast. Ran out a while back, and remembered that Frank’s sells McCutcheon’s products.

All in all, a good day to be out and about. As for eating locally, lunch today was leftovers and a salad from the CSA. I wasn’t going to blog about it, but my husband said, take a picture of my salad. It looks like something you would get at a restaurant.

CSA beef sausages with onions and peppers. CSA spinach, radishes and orange. Tomatoes from Boarman’s (not local). Firefly Farms chevre. Still avoiding those grocery stores and supporting Howard County businesses as much as I can.

hocofood@@@

It’s Sunday Morning and Everybody’s Dining Locally

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The bunnies are.

So are the finches.

So is my red bellied, but he decided to run up the tree when he saw the glint of the camera. Can you find him up there?

He also decided a little later to sit higher and make enough noise to let me know I was interrupting his meal. Once I went inside he came back down to his nuts and seeds. The little woodpeckers won’t run when I come out, but the red bellied is still skittish enough that he hides in the trees.

As for us, a true local delight for a leisurely breakfast.

My CSA eggs, sunny side up, from Zahradka Farm, made with Trickling Springs butter, and served with buttered Atwater’s olive bread toasted. You can get Trickling Springs butter all over the place now, the organic markets as well as at Atwater’s in Catonsville. I thought I still had sourdough bread in the freezer but only olive bread left. Time for a trip to Catonsville to get a few more loaves to freeze. They work great that way. Get them sliced and put them away wrapped in foil. Pop in the toaster and enjoy.

I have perfected my sunny side up skills by using the trick of putting a lid above them to just set the yolks without them getting hard.

With yolks this orange and the eggs so fresh, it would be a crime to overcook them. Although I did break one putting it in the pan, and my husband graciously chose that one. He likes his over easy anyway.

Gradually working our way through the eggs in the fridge. Time to make some egg salad for sandwiches this week, or a frittata with that spinach from the CSA last Friday. Two more weeks of home delivery.

hocofood@@@

So Busy I Almost Forgot About CSA

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It was way too beautiful to stay home today. We took a drive to pick up the VA award winning Governor’s Cup wine, down in Front Royal, VA. Sometime when we have enough time to breathe, there will be a post about the great wines we tasted, and the lovely cheeses we bought.

Almost forgot that the CSA (Week 16) was coming today, but at the last minute threw ice packs out in the cooler and left for about six hours. Came home to find two packs of meat, still in good shape and a boatload of spinach, among other things.

The haul (a half share, remember):

1 Large root onion
2 large leeks
asparagus (happy days, my wild asparagus is not putting out much)
red potatoes (1 1/4 pounds)
radishes
the boatload of spinach

As for meat: Angus ground beef and Angus Italian sausages

It looks like tomorrow night will be grilling night, if the weather holds. Italian sausages, potatoes and asparagus on the grill. What could be better?

As for that boatload of spinach, the small leaves are going to become salads. The bigger ones maybe a spinach and cheese pie, if I can get time to do some pastry crust. I have some really nice runny cheeses around here, and lots of herbs growing. And, still lots of eggs from last week. Hmmm, quiche?

Plus, who knows what I may find if I get to Baltimore for the market on Sunday or what I may find tomorrow at Greenfest in the mini farmer’s market there. I am hoping someone has mushrooms, but may have to run off to Roots and get some.

Two more weeks of winter CSA, then a week before the Sandy Spring CSA starts up and I really drown (happily) in veggies again. I hope to be in garlic scape heaven soon.

hocofood@@@

That Whole Grocery Store Avoidance Thing

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Who knew you could put together a pizza this good looking without setting foot in a chain grocery store? Or by eating out.

A while back, I evaluated how much better I was doing by moving from processed to whole foods and declared an avoidance strategy when it comes to shopping the easy way at grocery stores.

I called it my GGSAC and only posted twice about it. So, how am I doing at avoiding the Giant Food and Safeway stores? For the past two weeks since I started, pretty well with an exception for Harris Teeter when I didn’t feel like running across the county to Costco or up to H Mart for fish.

I have spent more time and money in Boarman’s, Roots and David’s so far this month. I have been using up pantry items bought last fall, and have also put together a bag full of stuff to take to the Food Bank. If it makes me sneeze, it is out of here. If it has a long list of additives, same thing.

Thanks to Nicole at Hoco Loco for commenting that she saw Meyer Lemons at David’s. Yesterday we made it there to do some shopping that included locally made sausages and the aforementioned lemons. Looks like National Boh Brats on the grill this weekend maybe. Made in Baltimore.

I got a few things necessary as well to make a killer pizza tonight. The cheese, oh, the cheese. My favorite Mountain Top Bleu from Firefly Farms, bought at the Silver Spring Market.

Pancetta, bought at David’s Natural Market. The pizza crust came from Roots. The fig butter was in the fridge, and from Trader Joe’s.

The greens, from my garden, the asparagus, the first delicate spear from that wild plant under the crepe myrtles. Finished with a drizzle of Ariston olive oil bought at Casual Gourmet, this pizza is so satisfying.

Dinner was served with a 2002 Linden Cabernet Franc, still hanging in there after ten years. Full of fruit, a hint of smoke, not tired or fading. No bell pepper taste that Virginia francs sometimes exhibit. This lovely wine balanced the sweetness of the fig butter, the saltiness of the pancetta, the earthiness of the cheese, and the tang of the greens. What a great combination and a satisfying meal, NOT courtesy of boxed supermarket pizza.

hocofood@@@

Simple Pleasures: A Local Dinner

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After the holiday meals, sometimes a simple dinner is the best. We wanted a quick meal before my husband went off to his evening teaching position. Even though the Dark Days Challenge is over, I am still cooking locally when I can.

Today was a simple meal from almost 100% locally sourced items. Only the white chard, Herbs de Provence, salt and pepper were not from MD or VA. The chard was bought at Roots, though.

We had stopped at Roots so I could get free range chicken to make soup tomorrow, and some Aranciata to make Meyer Lemon Basil Fizz cocktails for a get together this weekend. Roots didn’t have Meyer lemons though. I need to find a source, maybe Harris Teeter or Trader Joe’s.

I had scallions and garlic from the CSA. Leftover VA country ham that my brother sent home with me as a care package last night. Eggs run wild, from the CSA, that need to be used. Goat cheese from Firefly Farms. I roasted beets from the CSA the other day. And, I bought some local hydroponic tomatoes at Roots, from Hummingbird Farms.

The makings of this meal.

Served with an award winning Viognier from Breaux Vineyards just south of Harper’s Ferry (but in VA not WV). Lovely restrained Viognier, which is one of those wines that just does very well in this part of the country. Crisp, acidic, but not too much, a perfect glass to accompany a rich omelet.

Later this evening we may indulge in another local treat, Rhebs Easter candy. My mom always gives us a box of Rhebs, from Baltimore. Their butter creams are to die for.

hocofood@@@

Winter CSA Week Fifteen

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Since we have another freeze warning tonight, I suppose we really aren’t out of winter yet. March was the warmest on record around here so we were getting used to seeing spring type veggies in the box. Today we go back to the reality of cooler weather and the veggies associated with it. I just got finished covering the garlic, lettuces, tulips and chive seedlings again.

We got an email saying the farmer who supplies us meat was MIA last night, so no meat this week. Double portion next week. That is OK, since I went to Harris Teeter yesterday and stocked up on seafood. Sustainable, of course.

Crab cakes for dinner last night.

I was using up most of the spinach from last week, with green onions and potatoes and local mushrooms bought at HT.

This week, I got:

1 1/2 pounds of carrots
4 nice spring onions
2 large leeks
1 pound new red potatoes
4 oranges from the partner farm in FL
1 beet that weighed 28 ounces

Add that to the beet from last week.

They are slow roasting on a salt bed in the oven for a few hours, until tender. They will become part of a salad with goat cheese and the last of the spring greens from a delivery a week ago, for tomorrow night’s dinner with some Alaskan wild salmon.

Since it is almost Easter, I have to show the cool eggs we got.

I particularly like the green one. I am hard boiling about 6-8 of them tomorrow, the prettiest ones. They will get taken to my brother’s for the Easter Egg Tapping contest.

I am drowning in eggs again. With this dozen today, there are 30 eggs in the fridge. I know now that two dozen a month is too much. Without a large family, or a baker in the house, I don’t know how people go through the eggs they get in local CSAs. I think in the future I will probably pass on eggs in the winter CSA.

Dinner tonight will be pan seared scallops from Harris Teeter, with baby red potatoes from the CSA, and salad to use the last of the spinach. I wonder if Harris Teeter is the store most affected by Wegmans coming in. I like the way they make sure you don’t stand in line too long for checkout. I also like the guys making sushi. We went there for things they have the best selection of, like fennel, ginger and some of the more exotic mushrooms. They do have nice produce but I am carefully reading the labels to buy items from the closest sources.

The CSA provides me with a solid basis to menu plan. The few extras needed to make interesting dinners are all I want to purchase from other than local vendors. That way, I am making what I call the 90% solution locavore dinners. Every little bit helps.

hocofood@@@

Revisiting My New Year’s Resolutions

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Well, it has been three months since New Year’s. I revisited my post made on the 30th of December to see if I actually am doing what I said I wanted to do this year.

Resolution #1:

    I do resolve to be more creative and expand my culinary boundaries to include more baking, and more ethnic foods outside our European heritage. I do intend to continue being more and more of a locavore, and use up as much processed stuff in the pantry, and not replace it.

Well, the Dark Days Challenge was a way to expand what I eat locally. I haven’t been baking much, unless you count those black bean brownies a few weeks ago.

And, the pantry is still pretty full of processed stuff, because I am eating mostly CSA and local meats. I need to continue to clean out what is in there, and not replace it with more of the same.

As for ethnic foods, haven’t done much there either. I will challenge myself from the spring/summer CSA to use those Asian vegetables in ethnic dishes, not simple stir frying, but really trying something new. Not chicken chow mein with the bok choy. And, I resolve to not swap the peppers, like the habanero or jalapenos we get. Make my own salsas. Attempt a mole sauce, too.

Resolution #2:

    I intend to can more things, pick more veggies and fruits, and process them. I need to get a freezer and buy something at the fair, from the 4H’ers. Maybe lamb, or goat, or part of one of the steers or hogs. Our friends’ children raise animals to bring to the auction. We want to support them more by making it worth their efforts.

Not there yet. This is a summer time thing. I do need to get off my butt and buy a freezer if I want to do this. Larriland for strawberries isn’t that far away. The auction at the fair is on our list to do this year as well. Last year we just observed.

Resolutions #3 and 4:

    Is this the year we get the chicken coop? Haven’t made that decision yet, but we are working on it.

    I want to build a cold frame. Will I find the time?

Not gonna happen, due to my health changes. Recovery from surgery got in the way of doing these. Plus, I need to make sure we don’t have problems with predators, and research the best coops to buy. We have a new addition to our predator community.

Not the best picture of the red fox who has been hanging around. I took it through the screen so as not to spook him. He was hunting something in the meadow and paced back and forth many times. Yesterday I wasn’t fast enough to grab the camera as he ran through our yard carrying something large in his mouth. I think it may have been one of my neighbor’s chickens. It was just before sunset, and if you leave the chickens free range too late in the day, they become dinner for the fox.

As for the cold frame, it will get put off until fall.

Resolution #5:

    We still need to clean out the stuff we accumulated at our jobs, which sits in boxes in the attic and garage. That is a priority.

We are making some progress here. The shredder is working overtime. And, at Greenfest I will be getting more out of the house and garage. I have been going through old pictures and keeping those I want by scanning them into the computer. Less paper around here will be a good thing.

The Summary:

    do new things including expanding what I do in my volunteering, like geocaching and giving presentations. Another priority. Looks like I have enough to do, and I’ll see how it turns out in my second year of retirement.

There are numerous programs at the Conservancy this fall where I will be doing presentations, and where I will be using the geocaching skills I am learning.

All in all, not a bad start to doing what I want in 2012. Putting them down in writing here in the blog makes it harder to ignore them, or lose them. Let’s see if I do more in the next three months.