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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.

 

Summer in the Winter

The weather here has been crazy. Short sleeve weather. Open the windows and eat outside.

Tuesday, we just decided we needed a road trip to our favorite flea market, farmer’s market and lunch stop. Manheim PA. The Roots market and auction.

It’s a throwback to the large markets once common across the country. Not that far off from some of the best markets we found on our trip to the Mediterranean.  Lots of local stuff. Some not so local stuff. Many vendors selling goods. Used items.

Everything and anything. Even a live poultry auction in one of the buildings.

Flea markets are fun. I found a treasure trove of Time Life cookbooks of the world here a few years back. This year, wandering around we did find a book seller that had many of the westerns that my mom loves. In large books, without faded print.

We had lunch. Did a bit of shopping. I picked up some of my favorite celery. Some herbs. A couple avocados to go with the Tuscan kale in my CSA share.

A lazy day in almost perfect weather.

This celery was the real reason for the trip. If you haven’t tried it, you should. Head up to the area just west of Lancaster, on any Tuesday. Find Hodecker’s. Their celery is so sweet, and so different from that in the stores. The family sells their home grown product part of the year, and the rest of the year imports the same variety from California. It’s different. It’s awesome, and a treat for those of us who enjoy the best produce we can find.

We must be crazy. Driving for two hours just to buy celery. And have PA sausage subs. And home made cookies for dessert. Maybe pick up a shoo fly pie.

 

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.

The Big B’Day

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Happy New Year!

From my last post you would see that I celebrated a major milestone birthday two days before the end of the year. Did I go out? No. Was it a problem to make dinner? No.

I contemplated calling this the $15 feast. Steaks, $10. Dessert, $5. The sides were down in the noise, so to speak. Dinner took 15 minutes to make. Simple salad with bleu cheese dressing. Couscous with tomato pesto.

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The wines?

birthday dinner 002.JPGMade the dinner, and cost us a fraction of what we would pay if we went out. I mean, how many 20 year old wines can you find on a menu? For $25. Which is what this cost when we bought it. It was exquisite. Cherry bomb, really. Mostly Cabernet Franc.

If you can, try this for a future special event. You could easily have a feast for a fraction of a restaurant meal. Besides. I picked the music for background. Vangelis.

Everything was seasoned the way I like it. No settling for whatever they offered.

There were roses, delivered that afternoon.

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Dessert came from Dandelion Bistro. Raspberry Wine from Big Cork.

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Turning 65 wasn’t all that bad, and the dinner was superb. Thanks to local wineries, and the bakery up the road, and sirloins from Wegmans.

Turkey All Ways

Thanksgiving is over. That 14 pound turkey is history. Or, is it? Quite a bit of it is in the freezer in some form or another. Stock. Soup base.

This year my local Maple Lawn Farm turkey was the subject of an experiment. How best to cook the big bird.

I did three different preparations. Using The Food Lab as inspiration. I cut the turkey in half. Cut half of it in half. That gave me three blank canvases to use. Half of it I dry brined. Mixture of salt and Provencal herbs. Massaged under the skin.

It went into the oven on 300 degrees for the first 45 minutes and was finished at 400 degrees to crisp it up.

The verdict? This was by far the best turkey I have made for the holidays. Dry brining is the way to go. It took 24 hours in the refrigerator to brine this turkey. We ate the wings, thighs and drumstick for dinner, and broke down the breast meat to make a simple turkey Bolognese for two nights of dinner this weekend.

Take your favorite Bolognese recipe and substitute turkey for beef.

The other breast was dry rubbed. Just a variation by using spices instead of herbs.

The dry rub included cumin, coriander, paprika, oregano, cinnamon, cayenne and salt.

This part of the bird became salad. So tender and juicy. We mixed it with cherries, celery, pistachios, mayo and pickle juice. It has been lunch for most of the past week. Never getting tired of this mix.

As for the other quarter, I followed my old wet brine recipe. Cider, oranges, and brown sugar, boiled with a healthy dose of salt. I do agree with the Food Lab assessment. It made the meat mushy instead of sharp and flavorful. Most of this meat went into my soup base.

We ended up with two containers of soup base in the freezer. When I bring them out, they will get heated with egg noodles and a bit of stock to thin them down.

Also done this weekend, a large pot of stock. Two quarts in the freezer.

That one 14 pound bird will be yielding 16 meals for the two of us. Not a bad return on investment. Besides, who gets tired of turkey? Not us.