Tag Archives: Food

Home Delivery

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As we muddle along in one of the first single digit wind chill days this winter, I am reminded at just how much I liked the home delivery options for food that are available here. We had our initiation into home delivery with Zahradka Farm. Back in 2011-2012 when I discovered them. At the time, they were somewhat unique in our area. For many reasons.

Like pick a size. Six, ten or fourteen item produce and fruit. Meat option. Egg option. Some pantry items you could order. I’ll never forget that first delivery a week before Christmas. With half a fresh turkey as the meat item.

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Plus, the romanescu cauliflower, which became a special treat in our Christmas dinner.

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Covered in grated cheese and pepper and spices. That was the beginning of what became a highlight in the dead of winter. Really fresh and varied vegetables through those dark days.

My last post was written about a new option around here. The Hungry Harvest, fruit and/or vegetable deliveries. They are what I believe to be the fourth option that allows you to stay home nice and warm, and receive fresh food delivered right to your door in Howard County.

Pair Hungry Harvest with FarmtoFork, a recently launched venture by Carroll Farm to Table and other local farms. You could order your vegetables and fruit from Hungry Harvest and your meat, eggs and dairy from FarmtoFork. We are lucky. Carroll is not that far from our house, and we have gotten their whole chickens to roast. They have a farm stand open all year. Times of operation are on their web site.

Last but certainly not least, the long standing home delivery service from South Mountain Creamery. They started with dairy products, and slowly expanded to include everything from meat to hummus to vegetable and fruit bags. We used to buy their products at the Glenwood farmer’s market. They stopped attending many of the local markets when they instituted year round deliveries to this area. You can choose weekly, biweekly or monthly recurring deliveries, or just order what you want when you want. Check out where they deliver.

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I still head up to the Creamery to pick up items for parties, like the cheese choices. Besides, nothing tastes better than their fresh milk, unless maybe it’s their ice cream.

Now that I think about it, a recurring delivery from these local companies would be a perfect gift to give elderly family members. You could easily put together something that covers the coldest dreariest months. Not a bad thought to keep in mind for next year.

For us, if our favorite Amish CSA ever stops supplying us locally year round, we would be very interested in using any one of the four.

Ugly Food

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I’m going to step up to the plate, so to speak, and talk about the latest venture in our area. One that rescues “ugly food” and delivers it to those who want to support the reduction in food waste. A very noble cause. One near and dear to those of us who grow and eat ugly food on a regular basis.

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my garden haul one day in 2014

Any gardener will tell you. It doesn’t matter what it looks like. It still is good food.

Hungry Harvest, based out of the incubator for entrepreneurial efforts here in Howard County has gotten major press due to their appearance on national TV. Shark Tank. Where they received a substantial investment to assist them in growing their company.

I first heard about them from The Unmanly Chef, a fellow local blogger. I saw his pictures and thought, not bad. Doesn’t look all that ugly to me. The cost is a little high, but they deliver, and they donate to local food banks and food desert areas with every purchase you make.

I commend them for their commitment to providing good food to local charities and food banks. They aren’t the first around here to do that, but I love their level of commitment. We all need to stop judging food by appearance. Ugly food tastes just as good and sometimes better than that blemish free perfect produce sold in stores.

Hungry Harvest delivers produce bags. Organic produce bags. Fruit bags. To your door. Their prices for their regular bags seems reasonable. If you prefer organic, you can do better in price from our local CSAs. As for fruit, since I haven’t seen a sample, and I know what I pay for a fruit share from my CSA, I think they are a bit high here, as well. For example.

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This share costs me $8.50. For the $25 or $35 a share from Hungry Harvest, I don’t think I would be getting 3-4 times the amount of fruit.

I know that delivery drives that price up a bit. I am OK with that. I hope as they mature, that they will use more local farms and less volume produce companies from Jessup. I hope they can work with local farms and orchards to get that less than picture perfect stuff that doesn’t get picked. Like at Larriland.

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Lovely to eat. Not all that photogenic. Ugly tomatoes really are some of the best out there.

I also hope this helps us in our food bank gardening. In the past, we have been asked not to provide split or blemished vegetables. We have given tomatoes to the chickens at the Conservancy, the ones that had split after the rains. Our food bank turned them down. Maybe this partnership will eliminate the bias against blemished fruit and vegetables. I certainly hope so.

I wish Hungry Harvest the best of luck in growing their business. It’s a great concept, and easy for consumers to use. The weekly pricing, unlike the hefty upfront price tag of a CSA, is a great selling point. The more choices we have, the better the products.

A Few Good Posts

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The New Year in blogging. My philosophy for 2016. I am going to go for quality, and not quantity. Fewer posts. More content. New material.

I realized that many of my posts are reruns of former years. Thanks (or no thanks) to Facebook memories. I want to remedy that. To find different things to blog about.

Interesting in my year end blog stats. How my older posts keep getting viewed. Like that baby chick thing from Tractor Supply.

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That post keeps getting hit. Over and over again. Even in the winter here, I get hits. From places in the Southwest, where I suppose they are looking for chicks in their temperate climate.

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My other big topic with staying power. That hexbeam of my husband’s. From all over the world. I think I should photograph more of the diagrams if the number of times that picture gets viewed is an indication of popularity of a topic.

Also, for whatever reason, people seem to be obsessed about life without heat. It was my second most viewed post. Mine wasn’t even that dire. It was a whiny post because our heat pump gave up the ghost and it was cold on our first floor for two days.

It is interesting to see what people read the most. Besides these few strange topics, my food posts get more views. I am not classified as a food blog, even though I do blog often about what I cook and what we eat.

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Those three top posts weren’t from 2015. WordPress tells me I should write about them again. Since they have “staying power”. Or maybe I should put more of my dining posts up here as they are also popular.

I don’t know. I like to write about what is happening now. Not what I did in the past. I do know that this year I need to expand my horizons and make this more of a regionally focused blog, instead of just Howard County. Spread the wealth, so to speak.

 

 

 

 

 

Keepers

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Happy New Year! I admit it’s good to see 2015 in the rear view mirror, and I look forward to 2016.

This year my theme for  my New Year’s Day post is a positive one. To focus on all the good things from my trip through 2015. Those “keepers”.

Let’s start with my garden and my food preservation. I have a short list of keepers here. I came to the conclusion that I needed to focus. Grow just what I use, and not be swayed into new foods that end up living forever in the freezer.

Keepers are preservable foods like zucchini fritters, caramelized onions, oven roasted tomatoes and simple syrups made from fruit. I find myself heading to the freezer to use up these goodies. Over and over until they are gone. For my future garden there will be tomatoes, onions, and zucchini to keep my supplies at a level that will sustain me through the following winter.

At Larriland next summer, the strawberries, blueberries, blackberries and cherries will be used to make the syrups. I am even thinking of pureeing and freezing peach ice cubes, instead of slices or halves.

They are the perfect size to drop into a container of plain yogurt, or to make an awesome sangria on these “warm” winter days. Or the best ice cubes out there.

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Ice cube trays have become my best preservation tool. I find that I use things that were preserved in small batches. No more large jars, except for tomato sauce. Everything else worked better for us if it was in individually portioned sizes. Including pesto, and compound butters.

Moving on. What worked and didn’t work for us when it came to healthy eating. I settled on a combination of Lancaster Farm Fresh CSA, Friends and Farms and Larriland to supply us with the bulk of our perishable foods.

For 47 weeks, I get a Community Supported Agriculture basket, which I have expanded to include bread, meat, fruit and cheese.

From Friends and Farms, I settled on a protein and dairy bag. Meat and seafood, eggs and occasional cheese. This works for us. It has changed my cooking and how we eat.

As long as these three sources are available to us, they will continue to be our source of food. We no longer shop in the frozen food aisle of any store.

If I can, I will put away my own “frozen” dinners. At least I know what is in them. I make large amounts of lasagna, meat loaves, meatballs, soups, stews, whenever I get a good quantity of beef and pork, or ground chicken or turkey.

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Having a meat option in our bags and baskets has changed my cooking dramatically. I use smaller quantities of meat in my recipes. I use more exotic vegetable combinations and have new favorites, like parsnips.

The biggest change I saw in the past year. How much I got used to having a dozen eggs every week. I made egg salad. Potato salad with eggs. Frittatas. Souffles. Crustless quiche. A meal with eggs in it replaced meals with meat.

Cod and catfish. Thanks to Friends and Farms, these two have become regulars in my dinner choices. Both are good choices from a sustainability standpoint.

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Simple meals. My new mantra based on wanting to showcase great food that doesn’t require fussiness or hard to find ingredients. That catfish was baked, after sprinkling it with bread crumbs, paprika, salt and pepper, and thyme. Served with an easy to make salad, and boiled fingerlings.

Other than food, what else happened in 2015 that I consider a “keeper”. I have to say it was my switch from paper to iPad. NPR on line. NYTimes on line. iBooks for my new reading purchases. Bon Appetit on line.

I have pretty much transitioned to reading all about it on a tablet. Maybe more so, because I can make the print bigger and easier on the eyes.

Last but certainly not least are the friends my husband and I have made, and are including more and more into our lives. We certainly have embraced retirement and expanded our circle of friends. Like those lyrics from an old Girl Scout song. “Make new friends but keep the old. One is silver. The other is gold.”

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Here’s to a happy, healthy 2016!

 

 

 

They Say It’s My Birthday

Or at least it was, yesterday.

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My better half even remembered to get the card, the flowers and a tiny box (just the right size, 6 truffles) of chocolates. He is pretty good about remembering dates, and almost as good at getting the little things that make it special.

Sixty three years old. I have to admit, I think there is some truth to how quickly the years seem to pass as you get older. I am amazed at how fast I feel that 2015 went by.

We have lived in this house almost 11 years. I realized it is the second longest time I spent at one address, in my entire life. The 23 years in our Columbia townhouse is significant. I wonder if I will spend 12 more years here, until I am 75. Who knows? It certainly is peaceful and lovely out here.

I grew up a city girl. Twenty two years. Then, 30 years in suburban Columbia. Commuting elsewhere after the first year of living there. Eleven years now a rural route resident.  Almost half that time as a retiree.

Reflections of why we did what we did in life. And speculation about what we want to do in the future. Those things always seem to come up on birthdays and anniversaries.

A few highlights of our dinner and evening.

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A very simple appetizer. Homemade bagel crisps (easy, just thinly slice a Wegmans plain bagel, then toast it). Served with Firefly Farms chevre and housemade smoked salmon from Bardines Smokehouse in western PA. The smoked salmon was picked up on one of our day trips. To Petrolia PA to buy some tower accessories for my husband. He gets to go look for radio stuff. I get to stop at someplace to indulge my locavore and small business habit.

We were actually there looking for fresh kielbasa. Theirs is award winning and we have to compare it to the homegrown style in my husband’s PA birthplace. It’s good. It’s close, but not as garlicky as what his hometown favorite is. For us, we have to have that homemade kielbo for New Year’s.

I can’t let the opportunity pass to say something about this wine. It is a six year old Chardonnay from my favorite VA winery, Linden. If you closed your eyes, or covered the bottle, you would not know it to be a VA wine. It tastes just like a good white Burgundy. Not premier cru, but up there. A perfect mate for the tartness of the chevre and the richness of the smoked salmon.

Dinner, too, was fairly simple, yet elegant. I put beef short ribs over a bed of white beans, onions, Brussels sprouts and mushroom gravy. Slow cooked it for six hours in the oven.

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Not the best light for pictures. I served lightly glazed carrots with the beef. A yellow one, a white one and an orange one. CSA carrots come in all the colors of the rainbow around here. I am working my way through that full root vegetable drawer since the end of the fall CSA. Good thing carrots last a long time.

The splurge for my birthday dinner. The 2012 RdV Rendezvous. Just released in October. Quite an austere wine. In the manner of a Bordeaux, it does best when paired with food. The beef short ribs did OK as a match. This wine needs a few more years to mellow. Still, it’s a lovely balanced wine. Who would guess it’s from Delaplane Virginia.

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We finished this wine later in the evening with one of those truffles, while watching the Kennedy Center Honors. As for the Linden, here’s hoping the half we didn’t drink survived a night in the fridge. That’s the thing about older wines. They don’t tend to hang in there for the next day.

This birthday, like many of ours, was spent here at home. Leisurely. Relaxed. Full of great food and wine. Easy to make dishes. I really enjoy putting together a make ahead meal, and spending time just having uninterrupted conversations with my better half. While also enjoying locally produced beef, vegetables and wine. Not a bad way to turn 63.

 

The New Kids in Town

AKA the new local bloggers. I have been updating my page with the blogs I read, most of which I find on hocoblogs.

We have all sorts of new writers joining our small focused community. Like a really good friend and neighbor who has started a blog about her birding passion, while juggling her life as a mom and wife. Mom’s Big Year.

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I can really relate to the thrill of making sightings of rare or special birds. Which we enjoy from our vantage point in the woods.

Or another favorite. Threw Mike’s Eyez. Mike is a very talented photographer who posts his take on the local “stuff” here in Howard County. And his wonderful pictures.

I still follow most of the locals using hocoblogs, and I still have a blog that I keep open for reading, to use as inspiration, to get ideas. I am still wading through David Lebovitz . Definitely my inspiration to bake, and to find new places to explore. To write more about the journey and what I see. I do enjoy chronologically following a blog to see how the author adapts, how they mature their writing, how they tackle new subjects, new ideas and new techniques.

Sometimes I think the bloggers are replacing the contributors to magazines. There was a time that I loved to read stories in Gourmet by their best writers. Now, I can find good writing in a few select blogs. Ah, technology and what it has done to us. I’m not complaining. Just adapting.

Check out a few of the blogs on my page that I am reading. Like the Slow Cook. Or Dinner: A Love Story.

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Because, you know, I think it may all begin at the family table.

Indulgences

Eggnog. Local eggnog. A once a year indulgence.

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From Trickling Springs. Located in Chambersburg PA.

We get our eggnog at Friends and Farms, when we pick up our protein and dairy basket. Their products are available in quite a few stores in the area, too. Roots, David’s, Whole Foods, and more.

I use many more of their products, like their butter and milk.

For Christmas dessert, I made a couple of glasses of nog.

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It wouldn’t be finished without grating fresh nutmeg over it. Then, off to enjoy dessert.

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A couple of the homemade cookies and a glass of eggnog.

 

A Very Merry

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No, that isn’t our view this Christmas morning. I had to look back to 2012 to find a white Christmas around here. It was more like this out there.

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And, right now it is pouring rain. I should be thankful it isn’t snow, as all the moisture the last few days would have created large amounts of the white stuff.

It’s been a quiet day here. We do our big thing on Christmas Eve, and then we spend today recovering before another week of visits and celebrations. We still have my birthday, New Year’s Eve and New Year’s Day to enjoy the excesses of the season.

I would be remiss to not mention again just how awesome our local shops and farms are. With great examples. Like Boarman’s market staying open to help someone who went to our big chain grocery only to find out they were out of parchment paper. Those last minute cookie baking sessions always seem to find us missing one thing we need. Boarman’s employees stayed after normal closing time to come to her rescue.

Breezy Willow opened on Christmas Eve with more cookie tins and plates, since they sold out of everything they had made for their normal Saturday farm stand times. I was there because I forgot a few little hostess gifts for my family.

Kendall’s came to the rescue again for us, as we had another run in with someone who doesn’t like mailboxes, and who smashed ours overnight before Christmas Eve. We do have a spare mailbox just for these occasions but I didn’t have numbers for it.

So, after all that last minute running around we spent a lovely afternoon and evening with my family and friends.

We are always asked, what are you getting for Christmas and usually our answers are a bit strange. This year, I got my dining room chairs redone, with The Cover Uph getting them finished in less than a week.

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Decking out that dining room for dinners is one of my little pleasures. Replacing the 30 year old wool covers was a splurge and a gift to me.

Tonight we will have a simple crock pot dinner. The house smells like cinnamon from the red cabbage and apple dish that has been slow simmering for the last few hours. We are making a smoked kielbasa and opening a bottle of Virginia wine.

We’ll have some eggnog as dessert while watching Andy Griffith. I mean, seriously. Talk about wild and crazy holidays. With all sorts of partying. We gave that up long ago, and on a wet and dreary evening, we are having “A Very Merry” holiday just chilling out at home.

Hope you all are having a great time too, and are making your own memories.

Spring Has Sprung

Yes, I know it’s the first day of winter. But here in Howard County, some of the cherry trees have buds on them. The temperature on Christmas Eve is predicted to be 73 degrees F.

And then there’s this.

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That would be the garlic greens aka spring garlic that was in last week’s CSA box. Obviously the fall plantings are taking off in all this warm weather. Besides the garlic we have been getting lots of greens. Usually they are done by this time of year.

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There was a bag of spinach. A bag of “spring mix”. A couple heads of romaine. Plus, those watermelon radishes, which I love.

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Sliced thin. Sprinkled with a little kosher salt. Perfect appetizer.

As for those garlic greens. A great addition to colcannon.

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This week’s base for colcannon was a combination of items from two weeks of CSA deliveries. Parsnips, turnips and potatoes, cooked. A mix of garlic greens, Napa cabbage and spinach. Not a traditional colcannon. But a very tasty one.

Here’s another rendition of my colcannon. With the post that tells how I made it.

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A simple dish to make, in any season. Some white stuff. Some green stuff. Some milk and butter. What’s not to love about colcannon?

Be It Resolved

Do you do New Year’s resolutions? Do you keep them?

I have been putting together a simple list of things that I resolve to continue. I don’t need to add to it. In basic English. Just Do It.

Like “EAT HEALTHY”. Not that hard to do with a CSA and Friends and Farms. When someone gives you vegetables and other basic staple items, it is easy to make healthy meals. Like this one.

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Rainbow trout with vegetables. Compliments of Friends and Farms. Some quick frozen corn and green beans. A baked potato. If you wanted to eat better, this is a simple way to begin. Buy a sample basket. Pick a size. If you like it, order a monthly basket. Customize it. Right now, we buy a Protein and Dairy basket. We get meat, fish, eggs, cheese and in place of milk, I chose to get a random vegetable. It can be anything. Like the acorn squash a few weeks back.

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Stuffed and ready for dinner.

Another resolution. EXERCISE. We tend to do that by working outside. Tower work.

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And gardening.

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Crawling around in the dirt planting vegetables.

My last big resolution. BUY and EAT LOCALLY.

More and more of what comes into this house takes a short trip from the source. Whether it is food, or wine, or beer, or plants, or just services, we use local farms and stores for most of our purchases.

So this year I will be eating locally, buying locally and traveling locally. Not hard to do. For lists of sources to buy locally, I have numerous pages on my blog. Just check the header above.