Old enough to be labeled on social media as Boomers. Questioning our computer skills, even though he spent twenty five years running the computer lab at APL, making sure all those Masters’ candidates didn’t fry the hardware while doing their lab projects.
We used to program data collection systems in machine language for the Navy, so yeah, we can program our iPhones.
Now, I made a simple extravagant dinner at home. A combination of local and favorite items. Lobster and cake from Harris Teeter. Filet mignon from Boarman’s. Bubbly from The Wine Bin. A beautiful super Tuscan given to him five years ago by an old friend.
The hits of the evening were the lobster and the Tignanello.
This dinner was simple to make. Steam the lobster. Fry the steaks. Open the wines. Make a salad.
The 40th Anniversary. According to Hallmark, it is Ruby. You know, incentive to buy cards and other things from that Hallmark store.
August 9th 1980. In 95+ degree heat. We got married.
We thought that we would be going away to celebrate but Covid-19 ruined those plans.
As our celebration, like we do for minor events where I cook and we open old wines, we decided to commemorate that Ruby theme by opening an old Port. From the year we were married.
Yeah, it’s no longer ruby red but it was really incredible. We bought these Ports from Wells Liquors in Baltimore. They were from the closed Brentwood Inn. We figured they would obviously survive for anniversaries far beyond what a bottle of wine could do.
I served the Port with a few lovely dark chocolate salted caramels from Sweet Cascades. We picked them up at the Wine Bin.
I made simple pan fried tenderloin filets. Bought at Boarman’s. Seared to perfection. Opened a Beringer reserve cabernet. Buttered fingerlings. Sliced heirloom tomatoes. Nothing difficult to make.
It’s been an adventure. Forty years together. These days far more time together since we don’t get out much. Not the way we intended to spend retirement but thankfully having a larger hone and a big yard we can get some alone time when we need it.
Let’s hope better times are coming. So we can go out and celebrate my husband’s 70th birthday later this year.
It’s been over a hundred days since we’ve been anywhere. Except for curbside pickups and a few quick trips to grocery stores and markets. Oh, and the hardware store.
Thankfully we have enough space around here and enough to do to keep busy. Plus, my garden. It gives me peace and quiet while dealing with the squash beetles and the weeds. And harvesting asparagus.
I did get my first four yellow cherry tomatoes yesterday. No squash yet, and the cucumbers don’t look great. Lots of asparagus though.
The peppers? Hanging in there but the weather isn’t cooperating either.
I have been cooking quite a bit. Making the most of my Vegetable share. Particularly all the greens. I have been cooking from Toni Tipton-Martin’s book Jubilee, this month’s cookbook club selection.
Collards with cornmeal dumplings. This was a serious undertaking. Many steps. But the result was delicious. Those dumplings were awesome.
Island banana bread. Transports me back to Jamaica. Full of spices, cinnamon, nutmeg and allspice, with dates and pecans. This cookbook is full of absolutely flavorful trips down Memory Lane for me.
I found lots of new favorites along the journey. Like this broccoli and cauliflower salad with curried dressing. You assemble and dress this salad and let it marinate in the fridge for hours. These are the spices from the deep Caribbean, like we encountered in Trinidad.
I found that cooking from this book allowed me to reminisce about travels from decades past, while staying “safer at home”.
I downloaded the iBook version of the book. No trips to stores for much of what I made here. Thankfully Harris Teeter has curbside pickup and could provide us with many of the needed items. They also waived the pickup fee for senior citizens so kudos to them for their accommodation to us while we are taking care of ourselves.
The Book? It is written by Toni Tipton-Martin and is titled Jubilee, Recipes from Two Centuries of African American Cooking. Paired with my other iBook from the exploration of the South, Deep Run Roots. Together they explore the rich history of Southern cooking through two separate perspectives but with very similar results in many recipes.
Vivian Howard learned how to prepare numerous items by watching Mrs. Mary and Ms. Lillie who cooked in Southern homes for decades. If you get a chance to record and watch Somewhere South or A Chef’s Life on PBS, both of her series delve into recipe origins and the complexities of Southern cooking are revealed.
Are you a collard eater or a turnip greens eater? What are the differences between Creole and Cajun? How did rice and okra and sweet potatoes get into the Southern diet? For me with my interest in cooking, baking and gardening I find that cookbooks with history in them give me a deeper understanding of life in the past.
To summarize from a very long story today, I have been staying sane by “traveling” and learning in the comfort and safety of my kitchen. I have also been supporting local small businesses for ingredients to do so. Not ready for restaurants yet, but farmer’s markets and farm stores have returned to our lives.
Thanks to Jenny’s market drive thru when I need something quick. To Breezy Willow and Mary’s Land Farm stores when I need meat or fish. To the Wheelhouse Market. To TLV and the other farmers at the markets here in HoCo.
I am staying sane by gardening, cooking and baking. What are you doing to stay sane?
What a difference a year makes. Last spring we barely had enough members to get our pick up site renewed. Now, Community Supported Agriculture is booming, with twice the number of people at our site. Lancaster Farm Fresh is showing on their web site that some of the shares are sold out. Including meat, chicken and cheese shares.
My monthly meat share provider, Evermore Farm in Westminster, is also slammed. The owner was telling me that they aren’t accepting CSA shares right now because of the demand. They also suspended sales of sides of beef and pork. We are lucky that we have locked in a medium share for the foreseeable future.
Now if I can find a local source for flour that would be nice. I am baking twice a week and can’t find bread flour or yeast. I may end up buying the grinder option for my KitchenAid mixer and grinding the wheat berries and rye berries from our winter CSA pantry share. They are in my basement fridge. I have been experimenting with a mix of whole wheat flour and some soft winter wheat which isn’t the best bread flour but it seems to be working.
Also, did you know there are local restaurants offering meat bundles, produce bundles, and packages to help with the much larger demand for fresh foods? We have replaced restaurant eating with home cooking and the once adequate supplies in the stores are quickly gobbled up. Walker’s Tap to Table up the road from us is offering these. Using JW Treuth for meat.
Jenny’s just opened their farm stand, giving us really close access to fruits, veggies, plants, and more. The farmer’s markets are back, as drive throughs. I think I can minimize my once every ten day visits for curbside pickup from Harris Teeter. Maybe drop back to biweekly. For the staples, like oils and vinegar, spices, and cleaning supplies.
Thanks to my meat share, and my vegetable share, I had everything to make a big pot of bean soup today. Because of course the weather isn’t cooperating and it’s cold out. Not grilling weather at all, but stay inside, make bread and soup, and cover the plants at night weather. I hear that Western Maryland had snow flurries last night. Not your typical Mother’s Day weather at all.
So, here’s to the wonderful bean soup.
Ham hock from Evermore. Seared with onions from CSA. Add six cups of water. Simmer a long time. Add pepper, oregano and thyme. Celery, carrots, green cabbage. A large can of white beans with the liquid to make it creamy. This soup spent six hours on the stovetop on low heat. It was awesome with my homemade bread. Who needs to go out? We can enjoy good food at home. Fresh from the farm to table.
Sometimes we step back and look at where we live and what that means.
We live in a food desert. Nothing but convenience stores in a five mile radius. You need bread? Lots of marshmallowy white breads at High’s and RoFo. Milk, OK, we can get that too, Produce? Nope!
No sidewalks. No mass transit. Drive to the nearest town if you need anything.
Yes, we are different from urban food deserts. We can easily get to fresh food suppliers if we want to drive 5-10 miles. Still. I miss that convenience. Living so close to multiple fresh food sources. Not here. Not until now.
Welcome to The Wheelhouse.
Located in Glenwood, we now have a market run by a local farm, all year round. Need celery to make a tuna salad? Yep. How about really good dairy?
South Mountain Creamery is there. Bread? Great Harvest.
Plus, they have take out goodies, like chicken salad. Pizza. They also sell sandwiches and salads.
This is an amazing small business, giving us healthier options for meals. I really hope they succeed. I try to get there at least once a week. Western Howard County needs to have a local source for fresh food.
If you live or work out here in the western part of our county, please try them.
What is it about kale? You either love it or hate it. It isn’t a lukewarm response vegetable. Lately we have been getting some sort of kale every week in our farm share. Russian. Lacinato. Red. Green. You name it. We get it.
I never heard of it until 2011 when we first saw it in a CSA box.
Now, we don’t even blink when something new like kalettes show up.
Growing up the only greens we ever saw were lettuces, cabbages and spinach. Don’t think I ever saw collards or chard. I have to admit too that getting kale on a regular basis was a challenge for me. I tried salads. Only like ones with lacinato (or dinosaur) which is the mildest for me. I wasn’t fond of massaging the greens to make them tender and those curly varieties had some real bite to them.
The kale and mushroom lasagna in this book is just amazing. It’s a staple at our house.
I mean who misses the meat in a recipe with something this satisfying. I have made this dish following the recipe in the book and I have gone off and totally improvised. As long as two things are constant. The kale. Simply sautéed in a pan with a little water to help steam it. Wilted down to limpness, losing all that bite. And the mushrooms. Sautéed in butter until absolutely lovely.
I have used the recipe’s sauce, made with butter, flour, milk and chicken stock. I have also cheated and used Paciific’s organic cream of mushroom mixed with milk and a tablespoon of flour. The other element of this dish is the ricotta/lemon zest mix. I have also played around here and used whatever I have available. Sometimes adding goat cheese or mozzarella. Face it, I just use what I have to make the four layers. Mushrooms, kale, cheese and sauce. Layered with the noodles. This pan below made six meals for us. I cut it in pieces and freeze them to be reheated in the oven for a quick meal.
Looks awesome doesn’t it?
Honestly, I bet you could easily convert someone to being a kale lover with this dish. Use really good mushrooms and fresh ricotta and it is decadent.
Thanks to Six Seasons I have many recipes that celebrate kale, without having to resort to smoothies.
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.
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.
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.
It’s that spring ritual for me. If it isn’t asparagus, it’s ramps. If it isn’t ramps, it’s morel mushrooms. And, when they are done, it becomes garlic scapes. Etc. Etc.
I post every year about those fleeting specialties that grace our table in all their glory.
Ramps, last year, for example. That post also mentions the fresh morels from Jenny’s Market. Yesterday when I saw the signs on route 32 for the market, they highlighted the seasonal goodies like the mushrooms.
I have also written many posts on asparagus, and on garlic scapes, but today I want to show another simple preparation with the ramps that were still available at the Silver Spring farmer’s market.
I found a recipe in Laurie Lundy’s amazing book on Appalachia. The book is called Victuals, pronounced viddles, according to the introduction. I also grew up hearing it pronounced at vittles. No matter, it is a very complete collection of recipes and their history in the Appalachian communities.
I ended up using her guidelines for ratios, but using what I had in the pantry.
4-5 ounces of ramp leaves. Three large bulbs. I blanched the leaves. Wrung them out after their ice water bath. Put them and the bulbs in the food processor with about 1/2 cup of pistachios. Added 1/3 cup of Parmesan cheese. Poured in the olive oil while watching it emulsify. A little salt and pepper to taste. I used this pesto on pasta, and on flatbreads. Added it to an omelet with sautéed potatoes. Put a little on a freshly baked potato. I made it twice already in the past two weeks.
Ramp season is fleeting. They are wild, and not agreeable to cultivating.
An interesting fact I recently heard on the newest Parts Unknown. The West Virginia episode that premiered last week. The farmers in West Virginia are paid $2 a pound for ramps that are taken to New York City where they fetch up to $32 a pound. Talk about a markup!
We pay about $4 a bunch to the West Virginia farmers who frequent the Silver Spring market. Those bunches weigh about 5-6 ounces so they are getting around $12 a pound by selling direct to customers here. A big difference in price.
If you get the opportunity to buy from the local communities, they do far better than selling through distributors.
Now, I just need to head up to Jenny’s and get some locally sourced morels.
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.
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.