RSS Feed

Tag Archives: Food

Gobble Gobble

Yes, it’s that time of year again. Here in the #hocomd world, Maple Lawn farm’s turkeys are nearing the end of their solar panel shielded sun bathing.

We are so lucky to be able to get fresh turkeys, for a fraction of the cost of some of the options out there. Many places have heritage birds for 5-9 dollars a pound. Here, we can get fresh turkey for $2.29 a pound, $2.30 to pick it up right at the farm. With its own reusable bag.

You have many options around here to get their turkeys. Boarmans. Roots. David’s. MOM’s. Whole Foods. And, I hear, maybe at Harris Teeter, but that isn’t confirmed. For the full experience, at least once, you should pick up at the farm. For the craziest experience, do it on Tuesday or Wednesday. Lines out the door, but it does move fast. I go on Monday, so I can let the turkey stay in the fridge one day, then brine it for 24 hours. This year, I may try something different for cooking it. There will be a follow up if this method works.

This weekend I also picked up my favorite other seasonal items, like the pumpkin ice cream from Baugher’s.

I can’t emphasize how amazing this farm is. They have a bakery, if you want pies for the holidays. They make their own ice cream. They make apple butter, peach butter, all sort of jellies and jams. You can pick your own fruit in summer and fall, and their fruit market is open year round. Worth the trip to Westminster. I go every month after picking up my meat CSA at Evermore Farm. Yesterday I got pumpkin ice cream, pumpkin cookies and a peck of gala apples. On Small Business Saturday, you could knock off quite a bit of your Christmas shopping there, and have lunch at the restaurant. Order the tuna melt, and the CMP sundae. And, a side of apple fritters. Heaven.

So, now you have the turkey. You can get the pie and the ice cream, and maybe some cider, at Baugher’s. Next post, in a few days, the wines and the special items.

Those pumpkin cookies are calling my name. They won’t last until Thanksgiving.

Falling Back

Posted on

 

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.

csa and cooking 011

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.

csa and cooking 016

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.

Stove Top Suppers

Posted on

I was standing at the stove cooking Friday night. Using three of the four burners. Sipping a glass of wine, and chatting with my husband. For whatever reason, it brought back memories of growing up. My parents making a meal, sometimes mom, sometimes dad. We would be doing homework at the table under their eyes, while the day wound down.

Suppers were in the kitchen.  Dinners, on Sundays, and special occasions, were in the dining room.

I don’t know when things changed and we stopped cooking from scratch. When did prepared foods take over our lives? Throw in microwave, hit button, and eat when hot.

Back then, there were simple suppers. Burgers. Hot dogs. Fish Sticks. Mac and cheese. Liver and onions. Scrapple and scrambled eggs. Yes, back then we did “brinner”, breakfast for dinner. And, yes, we actually loved liver and onions, with gravy.

What have we lost, by not cooking as a family? Back then, we learned to cook, by watching our parents. We could scramble eggs. Make burgers. Make meat loaf (yes, I know, not stove top).

To me, now, it is interesting that I have reverted to cooking from scratch. Dirtying pots and pans. Frying. Not fancy stuff, and not preservative  laced, sodium laden meals.

Friday night is date night around here. Dinner and a movie. Or, catching up on our favorite shows. For a fraction of the cost of going out. Dinner cost less than $20. The expensive part of the meal. The Wegmans marinated sirloins for $10. Pan fried.

Served with butter beans from Harris Teeter. I still buy simple flash frozen vegetables to use in soups and stews, and these beans were leftovers. About a buck worth of beans, heated and served with butter. Lovely pappardelle that I picked up at Boarman’s. Half the $6 bag. Homemade pesto, from the scraps of our CSA. Carrot tops, radish greens, celery leaves. A handful of blanched almonds. Handful of parmesan. Olive oil. The almonds were probably the most expensive part of the pesto.

I had a pan frying steak. A pot boiling pasta. A small pot heating beans in a pat of butter on low. Yeah, some clean up required, but the dinner was wonderful.

Stove top cooking. Taking it easy and enjoying the results. Remembering the days of our youth watching our parents cook for us. Not a bad idea to just make it simple and savor a meal.

CSA Tidbits

Posted on

It’s been a while since I talked about my farm share from Lancaster Farm Fresh. Our spring/summer 26 week season is about to end next Tuesday, and then fall shares begin. We have already transitioned to fall vegetables, which I love, but the official “seasons” are off by a few weeks.

Some of the favorite things we get these days.

Radishes.

Exotic ones, like the watermelon radishes. I swapped this week to snare some of these. The medium shares got them, and we didn’t. Radishes come in spring and fall, and some of the hardiest ones, the daikon for example, come in the winter. These more delicate radishes can be enjoyed raw, with a sprinkling of salt. Those daikons, and the really heavy black radishes of winter, they have to be roasted to bring out their flavor.

Turnips.

Hakurei are my favorites. They can be eaten raw, and unpeeled, but I like to roast them or cook them with their greens, like Vivian Howard, of the Chef’s Life fame, has in her cookbook, Deep Run Roots. The “pot likker” alone is worth it. Yesterday I cooked up a mess of greens and added these roots to the pot. Nothing like intensely flavored greens, and buttered turnips. No pictures of those. They weren’t that photo worthy.

What is photo worthy? This.

Restaurant quality, if I say so myself. Greens from the CSA. A Cherry Glen Monocacy Ash cheese, picked up at Evermore Farm when I got my meat share. The blackberries? From Baugher’s in Westminster, right down the road from Evermore Farm. I love to stop there after getting my monthly allocation of meat and eggs. The blackberries were end of season, and a bit mushy, but still bursting with flavor. I ended up mixing some plain yogurt with lime juice, olive oil, salt, pepper and mint, for the dressing.

There are a few slivered almonds there, too.

Finally, the first soup of the season.

Lentil soup. Made using some fresh stuff, some frozen stuff and a bag of French lentils. Started with celery, a leek, carrots and onions, all from the CSA. Added a quart of turkey stock made in the spring and frozen, using Maple Lawn farm turkey drumsticks. The bag of lentils. A bay leaf from my plant. French thyme from Penzeys. Salt. Pepper. After it cooked about an hour, I blended part of it to make it creamy. Added a cup of milk at the end of cooking.

Enough for at least three dinners. One Tuesday night. One this weekend. One will be frozen for later this winter. It was the first time I made lentil soup and it won’t be the last time.

Before I sign off on this CSA update, I have to include the picture from Tuesday.

$33 a week. All organic. If I priced this out at Roots, I know it would be much higher, even if I could find all these items there. Watermelon radishes are hard to find. So are Hakurei turnips. French breakfast radishes.

I love getting the tops of the radishes and the turnips, too. They made that dinner last night. Rainbow chard, radish greens, turnip greens, all cooked down for a long time. The lettuces will be gone by the weekend. Salads at lunch and dinner. I will be roasting cauliflower this weekend. Tuscan kale. Destined for a salad on Sunday. The sweet peppers? Stuffed with goat cheese and Canadian bacon. Served with short ribs this Sunday night. With a little planning, a CSA share can give us a week of healthy eating.

 

Napa and Sonoma

Posted on

I think if there was one place that we would love to live, and that we loved visiting, it was California wine country. For me, the combination of agriculture, culture, climate and activities made it one of our favorite vacation spots.

It depresses me to see it burning out of control.

We spent 10 days there, a decade ago. Rented a house. Visited wineries. Cooked. Grilled. Strolled through amazing farmer’s markets. Ate at awesome restaurants.

Chateau St. Jean. In the news now for the damage to their property.

It was one of the first places we visited. Picnic in the gardens while enjoying a glass of wine.

We went to over two dozen wineries that trip. Some of them were known because of our wine dinners at Iron Bridge.

Like Corley.

Family owned. Transplants from Virginia. We still get wines from their wine club, and we hope they are doing OK. They are between the Silverado Trail and Highway 29, fairly far north in the valley.

We first met them at a wine dinner in 2005. Out there, they remembered my husband and were so nice to take us everywhere on the property.

We made other friends out there. One, St. Helena Olive Oil. I would order their oil on line to be delivered here. They lost part of their production facility, although Peggy posted that her house was spared.

The impact on all of us. The loss of produce and fruit. Sonoma was a humongous producer of vegetables and fruit, for the US market.

US olive oils. Hopefully, those old, heavy producing olive trees survived. Otherwise, it could be years before production comes back to normal.

Avocados. Nuts. Citrus. Berries. The melting pot in Sonoma.

Makes me nervous when Florida and California have losses in citrus. Between the hurricane and these wildfires.

Add to it all, the disruption in income when all these businesses can’t open. For them, and their workers.

It’s been a crummy year here in the US, hasn’t it?

Pilgrimage to Penzeys

Posted on

Ever heard of Penzeys. The spice place. Known to bakers, cooks, and those who love the freshest of ingredients. I went there today to find fresh whole spices for Indian cooking.

Because of this cookbook.

The October selection of our cookbook club. A cuisine that we both have loved ever since we first met. There are many excellent Indian restaurants in our area. Ananda comes to mind as a personal favorite. And, garam masala is a staple in my cooking.

But, this book is different. Home cooking, not restaurant meals. Simple, flavorful, and tempting me to create my own garam masala from scratch. And, to make simple dishes like the masala omelet.

I think I am set to continue my cooking, and to grind my own masala. Not pictured are the peppercorns. I do have cloves which are also called for in her recipe for garam masala.

Penzeys store is located in Rockville, even though their website says Penzeys Bethesda. Just south of MD 28 on Rockville Pike. Right now, if you go to their store and spend $50 (not hard to do with spices), you get two free jars.

Not going in my Indian cooking, but definitely a plus for some of my other recipes. Their prices are actually comparable to good sources of spice in specialty stores, but they are so fresh.

I also stocked up on a few staples, like these.

Yeah, I know, addicted to cooking. Just like my mom, who couldn’t pass up a yarn, knitting, craft store.

You can also buy online, if you don’t have a store close to you. What’s to keep you from having some awesome dinners?

 

 

San Francisco Bay

Posted on

Coffee.

If there was only one environmentally friendly packaged coffee out there, I hope it is this one. We have a Keurig for convenience, for those days we don’t want a whole pot. I do buy some Green Mountain coffees, but don’t like their wasteful packaging.

Way back when, I discovered this family business that packaged their coffees without all that extra plastic stuff.

Use it. Put it in the compost. Even their outer wrap for the 10 pod packages is made of compostable material. I made special trips to Wegmans to buy it.

Now, it’s gone. Probably because it doesn’t work in K-2 machines. It was a bargain. Less than 40 cents a pod.

But, you know, when you can’t find something, you can always turn to Amazon, can’t you? Yep, the 80 cup pack on line for less than what we paid at Wegmans. With Prime, and free shipping, 30 cents a cup.

And we wonder why brick and mortar stores are hurting.

By the way, this is an excellent dark roast coffee. Low in acid. High in flavor. The dark roasts are so much nicer for those of us who want to avoid acid.