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Omnivore It

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It’s been a while since I highlighted my farm share contents. Lancaster Farm Fresh Cooperative is the source of most of my produce year round. 48 out of 52 weeks we get some sort of vegetable share and a few add ons.

This winter I added an option that included one cheese, one pantry item and one package of meat every week. It is called the omnivore package. For those inclined, they also offered us a veganize option, which was bread, tofu and pantry item.

This was a recent weekly selection and I want to feature it because I am so impressed with the Soom product. Locally owned in Philly. Sisters. Our co-op contracts with them. Besides their regular tahini, this week we got the chocolate version. Which is destined for a cookie recipe I found.

Other local products have shown up as pantry items. Like this garlic pickle relish.

I have been using this everywhere. In egg salad. Making a shrimp scampi last night. Mixed with some chili sauce to cover polenta which I then baked in the oven. The Sweet Farm is located in Frederick MD.

But the biggest surprise had to be the whole turkey legs last week. I kept thinking when I saw the email announcing the three items for the week that they can’t mean multiple legs. I thought “whole” turkey legs, really? Not drumsticks?

Nope, they were whole turkey legs.

Two of them. Total of 6.85 pounds. These were broad breasted black turkeys. A hybrid breed that can reach 40 pounds in weight.

When I buy a fresh turkey from Maple Lawn Farms, I get a 12-14 pound bird. These legs were humongous. I kept them in the freezer because it looks like I will be grilling them. Together they would overflow my large roasting pan. I also think I may have to figure out how to separate them while frozen and only make one at a time. They are much too large to make soup.

Thankfully, we both favor dark meat in turkeys. But even one of these legs will feed us for days. At about 4-6 ounces a serving and discarding the bones, there are easily 6 servings here. Any and all suggestions for what to make with these behemoths are welcome.

All in all, I believe we are getting our money’s worth from the omnivore add on. We paid $26 a week for this share. The combined value of the products we received definitely exceeded the amount paid. We have gotten lamb, bison, turkey, chicken, pork and beef during the winter. We have gotten honey, tahini, sauerkraut, maple syrup, chocolate tahini, herbal teas, jam, dried mushrooms, AP flour, scone mix, pasta and that awesome garlic pickle relish. We get goat, sheep and cow milk cheeses – my favorites are the aged goat cheeses.

I am about to begin my 9th summer season with the co-op. Still happy with the quality and the quantity. They also still amaze me with the occasional completely new produce item, even after all these years.

Now, I just have to conquer those turkey legs.

 

 

Springing Forward

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Not my favorite time of year. Adjusting to the time change.

I am working on so many projects and just can’t get motivated to get up when I should, as my brain keeps telling me it’s too early.

Are you like me? Wishing they would just pick a time, one or the other, and stop the switching back and forth. You know, standard time is only four months long, and the daylight saving time is now eight months of the year. Why is the standard only 33% of the year?

For us, we like to have dinner as the sun sets. We tend to be busy outdoors and come in for dinner when we have to stop working in the garden, or maintaining the property, or in my husband’s case, working on his antennas and towers.

Enough complaining. I have to admit that today has been beautiful. Temps in the mid 70s. No rain. It all missed us. I headed into Clarksville earlier to do a few errands and I could see that the businesses are taking advantage of the weather. The windows are open at Food Plenty. I bet there are a few people already out on the patios. Maybe I should fire up the grill. After I move it back where it belongs. The wind storm a couple weeks ago actually pushed it around a bit.

This may be just a short taste of the coming spring, but it is most welcome after a wet miserable winter.

I am thinking about that summer trip to Charlottesville and the view from Barboursville.

The octagonal ruins designed by Jefferson. Made me think of the tomato seedlings growing in my kitchen. All heirlooms from Monticello. Prudens purple, purple calabash and red fig. Hoping that this summer will be kind to my veggie garden, and not drown it like last summer.

What signs of spring make you happiest? Flowers. Gardens. Outdoor activities. Grilling. Dining al fresco. That’s my short list.

Zero Point Seven

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Degrees. Fahrenheit. The lowest temperature here in the boonies, measured just south of us in Dayton at the RIMPO weather station. This was Thursday morning at 4:52 am while we were still all bundled up and warm, sleeping.

I am so glad I don’t have to commute in this weather. At that hour, before retirement, my husband would have been leaving to catch the commuter bus.

We haven’t ventured out much and we have been taking care of the birds and squirrels that live in our pine trees. I did find out that my bird bath heater doesn’t do ZERO degrees. The water was frozen Thursday. It was OK this morning so it hasn’t bit the dust.

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This is what it should look like. It was a solid sheet of ice and I did not try to take pictures in that temperature.

It does pretty well in snow, like during Snowmageddon a few years back.

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Having fresh water is the most important service I can provide them.

Since I have been stuck at home, I have been following social media using the neighborhood pages. Many requests for plumbers, or HVAC people. I have to say that periods of bad weather are not the time to go looking for immediate help if you haven’t already established a relationship,  A plumber who knows you and your property will fit you in. Ken Griffin did a same day service call when we had a bathroom pipe freeze and break five years ago. Environmental Systems Associates has come in less than 24 hours when our heat pumps have failed. We use both of these local businesses for work when it isn’t an emergency so we aren’t looking for recommendations on line during a crisis.

Right now it is still snowing. There’s at least three inches out on the benches. This wasn’t predicted to happen. Looks like tomorrow we will be clearing the driveway and the cars. I have to go pick up my monthly meat share delivery at the Wegmans parking lot at noon. Evermore Farm has about 20 of us on their delivery route throughout the area and I am fresh out of eggs. Looking forward to the chicken too. I pick up three dozen eggs, a chicken, and 7-8 pounds of Angus beef and Berkshire pork. I could have home delivery but this gives me an excuse to shop once a month at Wegmans.

I think I will stop by Mother Natures in Snowden for bird seed. My supplies are dwindling. They are right down the road from Wegmans.  Might as well make this an efficient trip.

Stay warm everyone.

A Quiet Christmas

As I noted last month with our 40th Thanksgiving, this is also the 40th time we have celebrated Christmas together. Now, retired, and free of the shopping angst of the season, we are enjoying the peace this year. No big commitments. Just a few cookies baked. A completely different approach in decorating. We are spending today at home, after a Christmas Eve dinner with some of our longtime friends.

This year, I did the massive grouping of poinsettias again. I also decided to pull out my favorite decorations from my mom and my MIL. They grace the stairs in the foyer, along with a ribbon wrap, a wreath and tiny white lights. Flowers in the kitchen and dining room. A few candles. That’s it. No tree. No outdoor lights. I have embraced the concept of minimalizing. No stress.

I had a good time a few weeks back, when I answered a request from an old friend to help them decorate their new place. I was happy to see some of my old decorations getting a new lease on life and get used, instead of being stored away. Large wreaths. Folksy hanging items. Ribbons. Wrappings. All those things that we no longer use.

Soon, I will head off to pan fry a couple flat iron steaks. Roast some root veggies. Try out my latest fermentation goodies. I pickled beets last week, and spicy rutabaga relish. Using the last CSA veggies.

Doesn’t everyone have spicy, Korean style pickled vegetables with Christmas dinner?

I am in the process of making a list of things I want to do in 2019, including writing more than I did this year. I may actually get another one or two posts written this month.

In the meantime  —

The Accidental Vegan

That would be me. By whatever means, I have become the cook that brings the vegetarian/vegan contribution to the parties. Whether it is the amateur radio Field Day, or the contribution to my brother’s dinners (for my vegetarian in-law’s in-laws), or the potluck volunteer luncheon, I bring the veggie-centric dish that is satisfying and different.

We feed the volunteers, the garden clubs and the vendors at our Holiday Craft Fair every December at the Conservancy.

I share cooking with my friend who also coordinates and cooks for our Amateur Radio Field Day. We have become quite skilled at meeting the needs of those who partake. We have all sort of dietary restrictions and preferences. I get large amounts of vegetables in my farm share (aka Community Supported Agriculture)

Add to that, my lactose intolerance, which has me modifying recipes to take out the dairy.

Last week I made two dishes for the holiday event. They were vegan. Easy for those with restrictions. One was a vegan cole slaw. The other? One awesome butternut squash and black bean chili. Recipes were requested. Here is the response.

I began cooking many dishes using squash once we started seeing behemoths like this in our box. I do hummus, I do lasagna, and now I do chili using them.

This chili was easy. Two large cans of black beans. One diced, roasted butternut squash – large. Two large onions. One can of roasted red peppers, sliced. One can of Rotel tomatoes and chilis. One can crushed tomatoes. Those pumpkin spices. Choose those you like. I am partial to cinnamon, cumin, and coriander. Some garlic powder. Salt and pepper. Crock pot all of it. Kick it up with more heat, or more garlic.

As for my cole slaw. I used Savoy cabbage, carrots and Granny Smith apples. All chopped. I made a vegan dressing for it. It was mustard, vegan sour cream, white wine vinegar, sugar, salt and pepper. That vegan sour cream makes this dressing a great alternative for those who are avoiding dairy.

You don’t miss the meat when you add tons of flavor using herbs and spices. We certainly didn’t.

 

Home for the Holidays

The holiday weekend is over. Now to get ready for Christmas.

I realized this was our 40th Thanksgiving together. Our first, we headed to PA so I could meet my future in-laws. After that, we regularly spent the day with one of our families.

Usually we went to PA. Then, for the past 12 years we headed to Annapolis to visit my mom and my brother’s family. All of that changed this year. With mom’s passing, and my brother in the midst of a move to eastern VA, we found ourselves without plans for the weekend.

It was weird but also quite peaceful. No last minute crises. No traffic woes. We spent the last five days doing what we wanted when we wanted.

It was heavy with local influences, in a series of meals. We spread it out. I did oyster stew one night with oysters from Boarman’s. We had our Maple Lawn turkey on Thanksgiving.

I made sides and seasonings that we like. My dressing used chorizo and fresh bread cubes made from my CSA ancient grain bread. My homemade cranberry sauce was tangy from the lemon and orange in it. I made creamed spinach instead of green beans.

My husband went up to Dandelion Bistro Wednesday night to pick out a dessert for Thursday. Smith Island cake. Not traditional at all. So, so good though.

Tonight we used more of that leftover turkey along with some of the stock I made from the turkey bones. Pappardelle’s orzo bought from Secolari at Mary’s Land Farm.

We have enough turkey left for sandwiches, and enough soup for another dinner.

As for other things we did, we had a wonderful meal to celebrate my husband’s birthday at Hudson Coastal. We went Saturday night during our latest deluge. The restaurant was busy but not overwhelmed, and the food was excellent.

Today I watched the traffic backups and was thankful our days of nail-biting drives are over. But, we miss our parents. We are thankful we had so many years to share holidays. We just need to adjust to new routines and make new memories.

Tomorrow? Baking for the Conservancy holiday sale, where we make a potluck lunch for volunteers and vendors. The sale is Saturday and is a highlight of the start of many activities leading up to Christmas.

Lucky Seven?

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Yeah, this site is seven years old. In 2011, I registered the domain and started writing. I obviously don’t write as much as I did when I began.

It was fall. Lovely weather. I wrote mostly about my farm share, and my hobbies which included my volunteer work at the Howard County Conservancy.

I have to admit it was really about documenting the farm share to assist people (like me) who wanted to see what you got when you signed up for Community Supported Agriculture.

Pictures of vegetables.

Like those from my Lancaster Farm Fresh CSA. Which I also joined in 2011. And which is still a weekly part of my life. Those Tuesday pickups at Candace’s house, year round. 48 weeks of the year, with just a few weeks off over the holidays.

I haven’t documented them these days. I decided it was far too repetitive. But they still inspire my cooking, like this week when we got freshly grown ginger roots. Not dried. Young and fragrant. Making me want to make stir fry.

As for the Conservancy connection, I have changed what I do. Not as much volunteer naturalist, but still on the program committee, and still the community garden co-manager. I use my love of cooking to support our programs. Scones for the Mother’s Day tea. Vegetarian options to feed the volunteers at our Holiday crafts fair. Soups for pot luck meals.

I tell stories on paper. Why do I mention this? To advertise the upcoming storytelling event on November 9th.  At the Mt. Pleasant site of the Conservancy. Co-sponsored by CA and Rec and Parks.

Some good friends will be telling their stories. It reminds me that I should pay more attention to this site and keep my stories alive.

After all, sharing our stories keeps us connected.