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Tag Archives: CSA

Safe to Eat?

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OK, raise your hands if all this talk of salmonella and E-Coli is ticking you off.

What is it with the inability to keep food sources safe?

We are in the middle of our transition from winter to spring CSA, and have had to buy produce at the store. No farmer’s markets in the area yet. Other than Silver Spring, but we were busy last weekend and ended up buying romaine at the store. Which we had to throw away now that the CDC can’t pinpoint the source of the E-Coli.

And people wonder why we buy most of our food from our farmer friends. We know where it was grown. We can actually meet the people who grow our food.

We have eggs from our meat and egg share from Evermore Farm. Yes, we pay more for farm fresh eggs but at least our farmers seem to be able to monitor their products and we aren’t looking for tiny labels to see if what we have is part of that millions of eggs recall on the East Coast of the US.

As for the romaine. Annoying to throw out packages of organic romaine because we don’t know where it originated. I can’t wait until May 1st when the spring CSA begins. And, for mid May when our local farmer’s markets begin. Love Dove has awesome greens, right out of the fields. I hope they will be at Clarksville on Saturdays, but if they aren’t, we can also get good organic vegetables from Earth First. Earth First is right down the road from us, and so is Triadelphia Lake View Farm. Both farms sell at our markets.

For local CSAs, besides my Lancaster Farm Fresh which is adding a second pick up in Dorsey Search, there are at least four other major sources of food right out of the ground.

Gorman Farm. Breezy Willow Farm. Wheeler Farm. Triadelphia Lake View Farm.

No excuses to buy older, less fresh, possibly suspect produce.

As for eggs, again, lots of local sources. Copper Penny. Breezy Willow. Evermore Farm. To name a few.

When I switched from industrially processed foods to locally grown, I found the difference in freshness to be incredible. Thankfully, this also means I have a face to associate with my food. People who eat that same food so they have a vested interest in keeping it safe.

Join me in supporting local farms and producers?

Winter in the Spring

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It’s only fitting that on the second day of spring we get smacked with eight inches of snow. Heavy wet snow. Tree branch breaking snow. After all, I did just post a few weeks back about our unseasonable warm weather, and look where we are now.

Our CSA is also still stuck in winter mode. If I see carrots on the newsletter Friday night, I may finally reach my limit and give them to people on street corners. Ten weeks running. Every color. Some of them downright weird.

Mutant ninja carrots, even.

Then there are the vegetables on steroids.

The 2 and 1/2 pound red beet. It was split, roasted and diced for salads. Many, many salads.

Followed by the next delivery with this “little” treasure.

There were two sweet potatoes that week. Total of more than 5 pounds. Far too large to roast. I gave one away, the little one, to a friend and the other, the behemoth, will become an ingredient in another adventure in lasagna. Maybe this weekend.

I cannot wait to see real baby greens on the list for my weekly pickup. I am so tired of winter, and want to get my garden going. Bring on the arugula, the pea shoots, the spring mix. Bring on the local farmer’s markets where I can get something light and refreshing. And put away those humongous root vegetables.

 

Dashing In

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Who knew March would be one of my busiest months. Between garden orientation and the Art of Stewardship up at the Howard County Conservancy, my calendar is filling up.

I will be bartending at the preview reception on the 18th. The day after we conduct our new gardener orientation for our community gardeners.

I have been tied to the email accounts and the google drive assigning plots to new gardeners. Being the co-manager of the gardens is a fun job, but this is our busy time. Add to it, trying to start my seedlings for my own garden.

In between all the computer time, and the meetings and the phone calls, I have gotten to visit Food Plenty for lunch. Dinner there soon with friends as it is one very nice restaurant in Clarksville Commons. They are now open for lunch and dinner, and the service as well as the food, are very good.

Speaking of Clarksville Commons, I see their announcement that this year’s farmers market will be on Saturday morning. Yes! I prefer hitting the markets in the morning, and I missed having one at Glenwood. Ellicott City is a great market but it’s a hike over the river and through the woods to get there from here. Maple Lawn is just as inconvenient. At least for me when I just want to head over and get a few items.

I hope Earth First comes back, and that Dimitri’s is there with their amazingly good olives. We were lucky to have Earth First’s vegetables at our recent dinner at Clarksville Catering.

One last quick topic before I head up to start dinner. I want to highlight a simple party dish that would work well for almost any event. A “Party Magnet” from the Deep Run Roots cookbook I used often for inspiration with my fresh foods.

Whipped up in about 15 minutes including roasting the pecans. Pecans with butter and salt. Roast about 10 minutes at 350 degrees. Make the cheese ball. Just leave leftover mixed cheeses at room temperature and then form the ball from them. I used some of my CSA cheeses that were left hanging around in the fridge. Added about 3 ounces of cream cheese to smooth it all out. Rolled it in parsley and paprika.

Perfect with a glass of red wine.

Hang in there, spring is less than two weeks away.

 

Just Another Tidbit Tuesday

Amazing. Two days. Two posts. I haven’t done this in ages.

Because. BREAD!

That’s right. I haven’t slacked off on making the famous NoKnead Bread and I have been modifying it left and right. Rosemary bread. Olive bread. Parmesan garlic bread. And, the latest here. Cinnamon raisin bread.

Have to use all this flour and grain I am getting in my winter CSA share.

This week, though, we just got spelt flour, which I will need to research to see how it does in a NoKnead recipe.

As for that cinnamon bread. This recipe is so easy and so forgiving. I messed up and was pouring the 360 grams of cool water into the flour and boom, the scale went from 430 to 830 before I could stop it. No problem. Eyeball it and add a couple of spoons of flour. It still worked perfectly. I use the ratio of 400 grams of flour to 360 grams of water. 1/4 teaspoon of active yeast. Teaspoon of salt.

All into the bowl on the scale. Before adding the water, I add the seasonings. Yesterday it was 20 grams of raisins and a few shakes of cinnamon and a teaspoon of sugar. Made the bread without that overly sweet taste that commercial raisin bread has.

This recipe calls for the bread to sit for a minimum of 12 hours before pouring out and shaping. Second rise of 2 hours. Baked in a 475 degree oven in the covered pot that spent 30 minutes heating before dumping the bread into it. 30 minutes baking with cover on. 15 minutes uncovered. Take out and let cool one hour on a rack. Enjoy.

What else interesting around here? Uniquely shaped sweet potatoes in the CSA box.

This one will be interesting to peel and cook.

The rest of this week’s veggies.

I am officially tired of potatoes and carrots. The Hakurei turnips on the other hand. They are destined to become a side dish for tomorrow’s Valentine’s dinner.

We never go out on Valentine’s Day. I make a nice filet mignon. I am steaming shrimp. Small bottle of bubbly for the appetizer and with dessert. Glass of good red wine with the steak. I got a tiny box of chocolates at Roots today. Dinner and the Olympics.

Some other ideas of good things for Valentines Day. Head to Clarksville Commons for ice cream from Scoop and Paddle. Indulge at the newly opened Victoria and Albert Hair Salon there. Kupcakes and Co. for a special dessert.

Tomorrow morning. I will be opening a new jar of Neat Nick Preserves to go with fresh cinnamon raisin toast.

Roots

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Four ways.

As in ancestors. Veggies. Stores. And markets.

Trying to tie up some loose ends and get out a post, I realized that the word roots pops up more than once.

In the winter, I tend to dig into my Ancestry tree, and try to follow the links. It’s a cozy way to spend an evening when it is brutally cold out there. It dawned on me that since so many of my ancestors immigrated from Germany (or countries surrounding it, border changes notwithstanding), I can understand my interest in cooking and baking and buying from the Pennsylvania Dutch country.

Hence, the interest in the Roots Country Market and Auction in PA. We haven’t gotten there this winter but I love poking around the market and the outside flea market. It’s where I found a treasure trove of Time Life Cookbooks last year.

As for our local Roots Market, part of Conscious Corner, I headed there last week after picking up my winter CSA (full of root vegetables). They are the closest to us in terms of distance, when it comes to looking for organic goods. I needed greens, since my life does not 100% consist of root vegetables. I wanted spinach, arugula, bibb lettuce, parsley and I needed organic citrus to zest.

All for this.

Raisin Caper Vinaigrette.

From a new cookbook that is my go-to for CSA items. Six Seasons by Joshua McFadden.

Here’s a quick way to make this. You can then dump it all over those winter root vegetables you get from your CSA. Like these.

Last week’s haul from our winter CSA. I roasted the Hakurei turnips and drizzled the vinaigrette all over them.

The vinaigrette. Simple to make. Take 1/3 cup of raisins. Marinate them for half an hour in balsamic. Enough to cover them.

Meanwhile, food process three garlic cloves and a tin of anchovies and three tablespoons of drained capers. Add the raisins. A few squirts of lemon juice and about 1/4 cup of olive oil. At least half a cup (or more) of fresh parsley.

Springtime in a bowl. To cover those root vegetables. Tonight we served it over pierogies. Later this week, over potatoes. You know, all those root vegetables out there.

 

 

 

 

 

Winter Veggies

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CSA’s and Markets. The places to get really fresh local vegetables in the winter. Not that easily decaying slimy stuff from the grocery stores.

I mentioned in my last post that I wanted to bring back discussion of local winter sources, like my year round CSA, for vegetables and farm fresh staples.

Lora clued me in on her source, which I hadn’t seen before. Open Book Farm Share. I would love to try this, but it isn’t local to me.

I have been a member of Lancaster Farm Fresh for eight years now. 48 out of 52 weeks a year, I can pick up farm shares with vegetables as fresh as one day out of the ground. Picked on Monday. Packed that night. Delivered on Tuesday.

In the winter, though, many vegetables are root veggies. Picked before bad weather and stored in optimum conditions. We all know that root cellars existed just to keep these vegetables fresh all winter.

Our shares include the standard items like carrots and onions, turnips, potatoes. We also get fresh mushrooms, and last week from the high tunnels, cilantro.

I love the mushrooms. I used two of them to make crab stuffed mushrooms. Thanks to Boarman’s for crab cakes. I also picked up mushrooms at the Catonsville Market, and made mushroom soup.

The classic way. Using Julia Child’s recipe from Mastering the Art of French Cooking. Rich. Decadent. Perfect with tomato pesto smeared toast.

I  also have a grain and flour share.

Last week we got a new cornmeal. Prompting me to use up the last of the old cornmeal to make ribs over polenta.

Castle Valley Mill supplies our CSA with grits and cornmeal. This is a cold weather, “stick to your ribs” rib dinner.

I also get cheese, biweekly.

Cheeses that work as an element on toasts. As a complement to wine. Served over salads. Grated on top of soup.

I know that there will be repeats weekly, at least for the first four or five weeks. Like carrots.

A few pounds of carrots last week. Organic. All you need to do is wash them. Don’t need to remove the peel. I have a favorite method for carrots. Cut them into coins. Boil them for about 10 minutes. Drain them. Put them back in the pot with  butter and honey and cumin. Let them get glazed.

Today, they were used to make beef stock. Winter veggies with beef bones and water. Slow cooked. Ready to make beef barley soup tomorrow night.

It’s soup and stew season and my veggie share is the perfect place to start.

Falling Back

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My favorite weekend of the year is coming up. Back to normal time. That extra hour to sleep, so to speak. Getting the clock back to matching the rhythm of my system.

I am not a morning person so Daylight Saving Time in the spring drives me nuts.

Other than that, what has been/will be happening around here? Much cooking and reading, through this massive book. Thanks to Howard County Library for long renewals I might make it through the entire 1000 or so pages and learn more about the science of cooking.

 

My blog turned six yesterday. Still going, but not as often. I did start it to record local eating and to promote Howard County Conservancy events.

To honor those goals, today’s posts focuses on both those topics.

First, the conservancy events.

Wanna play in the meadows? Drink cider and run around playing a fun game? Sunday, there are games in the meadow. SCAG, to be exact. What is that? Here is the description for this event at Mt. Pleasant. November 5, 10-noon.

Then, on Thursday the 9th, a rare opportunity to see a first rate performance transporting you through history.

Forging Frontiers: Rachel Carson, Sacagawea and Louise A. Boyd – Women Who Made a Difference

Appropriate for families with children age 8 and up, here is a chance to see a riveting musical performance that teaches while you enjoy the show.

As for the other main reason I started writing, the local food scene, I am pledging to continue to reduce my carbon footprint by eating more meals primarily using locally sourced foods.

From my CSA, I am back to buying a flour and grain share.

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Every other week I get a bag of flour and some type of grain. This past week it was grits. Now that I have perfected that shrimp and grits recipe from Deep Run Roots, Vivian Howard’s homage to east Carolina cooking, I have used grits frequently for variations.

shrimp and grits

Simple to make. Three cups milk. One cup grits. Double boiler, or a pan above a pot of water. It takes time, but is forgiving when it comes to stirring. The gentle heat means no burnt places. Heck, you can even just buy the shrimp from Boarman’s and make the grits. Add some hot sauce.

I have been busy cooking these days but forgetting to write about it. Right now, I am cooking my way through The Food Lab. For the cookbook club. New techniques. Old favorites updated. Using the bounty from my fall CSA.

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Now you can see why I am focusing on soups, stocks and stews. Many, many ingredients here. Those are white carrots. There is celery. There is a large leek. Escarole, chard. Soup in the fall. My go-to meal.

Here’s to a few more blog posts in my future. I haven’t given up writing yet. Just slowing down.