Tag Archives: real food

Fall CSA Week Seven

Posted on December 13, 2012 by AnnieRie

Almost the end. Soon, it will be the first time in over 18 months with no CSA to provide us with veggies. It will be strange, not having that weekly email telling us what new and exciting things we will get. Like yacon. Never heard of it before today. Should be very interesting to cook.

Yacon

The rest of the goodies:

1 Bag Yacon
1 Bag Red Garlic
1 Bag Red/Green Kale
1 Bunch Strawberry Popcorn — Which I swapped to get more fingerlings
1 Bunch Collards
1 Head Bok Choy
1 Bag Red Fingerling Potatoes
1 Jarrahdale Squash
1 Bag Mixed Turnips
1 Carnival Squash

Sandy Spring Fall CSA Week Seven

The funny thing about this week was the uncertainty as the farmers have less to harvest. Some of the choices in the email went on forever, like this one.

1 Seminole Squash – Shady Brook Organics
OR
1 Bag Yellow Onion – White Swan Acres
OR
1 Carnival Squash – Elm Tree Organics
OR
1 Bag Red Beets – Farmdale Organics
OR
1 Green Acorn Squash – Elm Tree Organics
OR
1 Thelma Sanders Squash – Liberty Branch Farm
OR
1 Bunch Leeks – Meadow Valley Organics
OR
1 Bag Kohlrabi – Tuscarora Organics
OR
1 Bag Red Onions – Tuscarora Organics
OR
1 Bag Chiogga Beets – Tuscarora Organics

We got the carnival squash in our box. I have to admit, I would have liked to have found kohlrabi, but not there. As for some of the other veggies, this is the second time for the large blue Jarrahdale squash. There will be pumpkin bread being made for gifts this Christmas. I now have six different squash sitting on the counter.

I also really love the kale this week. Look at these colors.

I see red and green kale chips in the near future. These little gems will be a treat. I always talk about eating by color, or eating the rainbow. This week is one that really stands up and says “LOOK AT ME!!”

As for using up last week’s haul, I just put the last of the spinach, and the romanesco, with some red fingerlings and parmesan chicken breast in the oven to slow cook.

A little garlic and scallions, some chicken broth, and drizzled with olive oil. In a few hours, a feast. Not bad for a Thursday night.

hocofood@@@

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Guilt Free Corn Chowder

Posted on December 12, 2012 by AnnieRie

Compliments of learning new techniques from other CSA bloggers. When you get a huge amount of root veggies, you have the option of making soups and stocks out of them. Roasting them first gives them even more flavor.

Roasting the veggies is fairly simple. Rutabaga, turnips, onions, leeks. I cut them large if I am going to make a soup base. Sprinkle them with whatever looks good in the spice rack. Today I used Emeril’s Essence, thyme, parsley, paprika, garlic powder and sage. I also found that with the mild weather, my herbs are still hanging in there. I brought in some oregano, rosemary and thyme to add to the pan. They will be discarded at the end.

The herbs add that extra level of taste to the veggies and they smell so good while roasting. I roasted the veggies at 350 degrees, after drizzling with a neutral oil. I used grapeseed. I added the secret ingredient too. Almond milk. I put a splash in the pan. The rest of the quart will be added to the soup while it is cooking on the stove top. This is how I get a creamy soup base with no cream. One hour in the oven.

Dump everything into the pot. Add the rest of the almond milk. Let it simmer for at least an hour, and blend in a blender to the consistency you want. I added garam masala to the pot too. This is what it looks like when you are finished.

I then added the last of the England Acres chicken, and corn from the freezer. The last of the TLV corn that I blanched and froze in October.

chicken corn chowder, no cream

I put it all in the pot and just turned it on as low as it will go. The flavors should blend nicely and in a few hours we will have corn chowder for dinner. Served with some bread from a local bakery, bread I found at England Acres Saturday, it will be a satisfying locally sourced dinner. Except for the almond milk and the spices.

The bread:

Spring Mill Bread

Dense, chewy, really good. Now I have a new source for breads. Easy to pick up, they even sell frozen loaves at England Acres on weekends when the farm store is open. Fresh or frozen. Another good locally baked bread to add to my list.

Besides dinner tonight, I got a pint and a quart of the soup base. Already in the freezer, to be used when my CSA runs out in two weeks. I still need to use up these carrots and the rest of the root veggies in the crisper.

overflowing with purple carrots, leeks and turnips

I know that having a full share in a CSA gives much more than two people can eat in a week, but using this freezer has made it work, and for the ten weeks we don’t get veggies, I won’t be using the grocery stores much as a source. I will be using what came all summer and fall.

hocofood@@@

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Posted in CSA, Farmer's Markets, Food, Gardening, Local Businesses, Locavore, Real Food, Winter Eat Local and tagged cooking, CSA, farmer's markets, Food, foodie, gardening, hoco loco, local businesses, Locavore, real food, value of CSA. Bookmark the permalink.

My First Week in our Winter Challenge

Posted on December 9, 2012 by AnnieRie

I will be finishing this first week in our Winter Challenge, by making venison chili dogs tonight. I did the venison chili earlier this week.

leftover chili

While out yesterday, I picked up some hot dogs and a couple of fresh chickens at England Acres. I am glad I decided to go get the chickens as fifteen minutes after I got there, a couple came in and bought the last eight in the cooler. No more fresh chickens until next spring. The hot dogs will get the chili coating tonight.

These hot dogs are not precooked, so Judy at the farm recommended I put the chili with the hot dogs in the oven on a low setting and let the dogs cook in the chili. Then, pull them out and serve them in rolls or on bread. Besides the chili dogs, we will have the last of the spinach in a salad, and nibble on some fresh veggies with Bowling Greens jalapeno cheese spread. Great football food. Open a local beer and we have a simple dinner. Mostly local.

Dinner last night, which was supposed to be leftovers turned into a local feast. I couldn’t resist roasting one of my two chickens.

free range chicken ready for the oven

The bed is leeks, onions, carrots, and celery, all from the CSA. The chicken has my pesto and some butter, rubbed under the skin. Finish with a drizzle of olive oil. Put about four cups of water in the pan, because there will be chicken stock coming from it as well. I added the innards of the chicken to that pan, so it all cooked down into amazingly rich stock.

The finished product. After carving an serving, I did put all the rest of the carcass back in the pan, and returned it to the oven to make enough stock for four pints.

This chicken was so moist and tender. You can not beat fresh chicken like this. Just as you can’t beat those fresh turkeys we get from Maple Lawn. I served it with brussels sprouts from TLV, picked up while we got our roping to decorate the front door. My kind of brussels sprouts.

TLV brussels sprouts

The steamed sprouts joined some fingerlings from the CSA on the plate. They were parboiled. Butter from Trickling Springs, and a Linden Seyval Blanc. A local meal. Not what I originally planned for dinner, but sometimes you find things at the market which just scream to be made that day.

The salad was only partially local, but the baby spinach was organic, and the feta was from Bowling Green Farm. The orange was bought at England Acres. She sells fresh citrus from small farms in Florida. After all, we don’t seem to have that many citrus farms in Maryland. The dressing, a honey mustard I made. Not my best effort. I need to work on this dressing.

The wine, from the hybrid grape, seyval blanc, was perfect with chicken.

You can’t go wrong with this wine. Lemony, crisp, light and refreshing. It is so nice to see wine that hasn’t been drowning in oak barrels. It is a wine, though, that needs to be drunk when it is young. Also perfect with the spinach salad.

All in all, a good first week in our Eat Local Challenge. I am so glad to have the local farms keep their farm stands open all winter. I hit Breezy Willow for cheeses and meat. England Acres for the chicken and hot dogs, and a few veggies and bread. And, at TLV picked up those lovely brussels sprouts.

hocofood@@@

Leftovers

Posted on December 8, 2012 by AnnieRie

We seem to always have them. Some people love them, most are OK with them, and some don’t like them ever. While researching how to cook roasts from the venison we got, I spent some time at Backyard Grocery which is Susan’s blog from our SOLE food challenge. She has amazing recipes for venison. Like this onion tart made with leftover roast.

I used to be one of those Hating Leftovers type of cook, either pitching fuzzy little containers from the back of the fridge or eating more than we really wanted because we made too much, and didn’t want leftovers. I don’t know when that changed. Maybe having our kitchen in our old townhouse remodeled and getting a microwave convection oven. It changed me into someone who learned to love baking fresh fish. Once I could bake it without it drying out, I used that convection oven all the time. Neglecting the one in the stove below.

That’s why my crockpot is also my friend in the kitchen. The new one, just as simple as the one that died a while back. An 18 ounce package of ground venison joined with about a quart of tomato sauce, a can of organic black beans, a container of oven dried paste tomatoes, a white onion, 8 ounces of roasted sweet peppers from the freezer, one roasted jalapeno from the freezer stash, and a whole bunch of spices. I used cinnamon, garlic powder, chili powder, cilantro, salt, cayenne and smoked paprika. Added a tablespoon of honey and a few drops of sriracha. Let it go all day.

venison chili

Crockpot liners make clean up so easy. No caked on tomato sauce ring to scrub. I put items directly from the freezer into the pot. The tomato sauce, the peppers. No harder than opening that cardboard box from Marie Calender or Stouffer’s and nuking your leftovers. After all, they aren’t freshly made. They were cooked months ago and frozen. Same with that pizza. Warmed up leftovers.

I do get that people say they don’t like eating the same thing for days in a row. Neither do we. Which is why when I make some things in the crockpot I freeze a few. Like my turkey orzo soup.

turkey soup to freeze

Made with the turkey from Thanksgiving, this soup used up the drumsticks. We ate it once for dinner, once for lunch and this container became a freezer resident, to be taken out and heated up for lunch or dinner in the future.

One item indispensable to me these days is this industrial cling wrap from Costco. I use it in many ways. To cover plates in the microwave as it doesn’t rip apart like the other stuff. And, to individually wrap items like the huge hunk of tuna I got from Costco a while back.

industrial strength cling wrap

When I purchased the ahi last month, I came home and processed it into serving sizes, wrapped each dinner in its own plastic and placed them all in a large freezer bag. It prevents freezer burn, and I didn’t need to buy one of those super expensive vacuum sealers. I have had much success with this method. Just be sure to wrap securely and to also get as much air out of that outer bag.

Right now, I have a refrigerator with a few leftovers in it. I will be busy the next few days and the leftovers will be dinner in some sort of rotation. Tonight the last of the ham and bean soup, and Monday the venison chili. Sunday is my favorite cooking day and it is also my Eat Local challenge day, so I need to get creative with the latest veggies the CSA sent us. I will see what sort of goodies I can pick up today at Breezy Willow, at their farm store where I will be getting the last of the stocking stuffers for a gift exchange.

And, it is pink ribbon weekend at TLV. Time to get that tree, to take advantage of the donation to the Claudia Mayer Cancer Resource Center from proceeds at the farm today and tomorrow.

See, so much to do to get ready for the holidays. Having leftovers makes my life easier. Without resorting to those prepackaged frozen foods from the store, or grabbing takeout. I definitely like this way of cooking. Besides, soups always taste better that second day.

bean soup

hocofood@@@

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Transformation

Posted on December 7, 2012 by AnnieRie

In one year. From a freezer full of grocery store items, and a pantry full of processed foods. It was one of my biggest resolutions last year. Start cooking real food. Use up the CSA. Support our local farmers and markets and small businesses as much as possible.

Now, the pantry has more staples and less packaged items. Most of it organic. The two freezers are full, with very few packaged items in them. Today I finally reached the point where the only meat in the freezer is locally sourced. All of it. From the local farms, and from grass fed and/or free range animals. It may cost a bit more, but we have learned to eat smaller portions and make the veggies on the plate more than half the plate.

Dinners like my husband’s birthday meal featured small filets, lots of green and red veggies, and it was truly filling and good for us, as well. Portioning out the meat and fish is the way I do it now.

Yesterday I added this to the freezer. Took us a while to inventory and it definitely filled the freezer in the kitchen.

Thirty seven pounds of venison. From the farm across the road. Our neighbor hunts over there, getting meat for us. We have the large garden, and supply them with tomatoes, cucumbers, zucchini, etc. from our garden in the summer. He bow hunts to keep the doe population under control around here, for us and the other neighbors who farm and garden.

Today the crock pot has a lovely venison chili bubbling away in it. The only non local items in the pot are the organic black beans, the olive oil, spices and herbs. The tomatoes came from my garden. The onions, sweet peppers and jalapeno, all from the CSA.

venison black bean chili

I have two weeks left in the CSA, then a break for two and a half months. I will be using my foods from the freezer and hitting the Saturday and Sunday markets at the farms, and in Olney. I still need to get seafood and occasionally I will buy from Boarmans for cuts that I can’t get from the farmers, but I finally have decided to minimize my exposure to meats from animals given hormones and/or antibiotics.

Local farms that will have markets this winter.

Breezy Willow on Saturdays
TLV Tree Farm on Saturdays
Clarks Farm on Saturdays
England Acres on Saturday and Sunday

Olney will have an indoor market at the Sandy Spring Museum, beginning in January. Add them to the current year round markets, in Silver Spring, Tacoma Park and Dupont Circle. All of those are a drive from here, but an occasional visit to DC for Sunday brunch and some goodies is worth it.

I am keeping my local resources page up to date, as much as I can. We are so lucky here in Howard County to have fresh food, eggs, dairy, cheese, ice cream, meats, honey, and lots of local canned and frozen specialties, made by local farmers and local companies. Just because the markets have ended in Howard County doesn’t mean we can’t find sources for the winter.

hocofood@@@

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Posted in CSA, Farmer's Markets, Food, Gardening, Local Businesses, Locavore, Real Food, SSFC and tagged cooking, crock pot cooking, CSA, farmer's markets, Food, foodie, gardening, local businesses, Locavore, real food, tomatoes. Bookmark the permalink.

Revisiting that Rainbow

Posted on December 5, 2012 by AnnieRie

The Eating by Color rainbow. The one I blogged about a while back. Mixing fruits, veggies, grains, and nuts of different colors to provide the diet high in antioxidants and other nutrients that keep you healthy.

Dinner tonight was a rainbow dinner. Lots of local and organic. Totally vegetarian by design. At least once a week we try to eat vegetarian for our health.

Two fairly simple plates. The salad included organic spinach, feta from Bowling Green, pears from Lewis Orchards, snap peas, croutons and dressing from the grocery store and pistachios. The croutons were whole grain. Many of these items are in the book I spoke of in an earlier post. Eating by Color. An older Williams Sonoma book.

I love spinach salad. It preceded a plate of steamed veggies and stuffed squash. The Carnival squash and broccoli came from the CSA. The Brussels sprouts and cranberries in the chutney came from England Acres Farm. Simple steaming the green veggies. Baked the squash with Trickling Springs butter, some cinnamon and nutmeg, then added my homemade chutney to finish it.

Look at how fresh that broccoli is. It is from last Thursday’s CSA delivery. Fresh veggies last so much longer than store bought. Although this meal wasn’t totally local, it had major elements that were. When the food is local, it tastes so much better, and you are supporting local farmers.

Oh, and just as an aside, here is a pic of the last of our yellow popping corn, popped last night in the microwave. This is a new found favorite, and if we don’t get popcorn tomorrow in the CSA, I may be buying some out at Breezy Willow’s farm store this weekend. Hopefully, they still have their strawberry popcorn around.

hocofood@@@

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Round Up Those Resolutions

Posted on December 3, 2012 by AnnieRie

Having a blog means getting to see what you said you were going to do in your New Year’s Resolutions. And then, when you revisit them, see if you made any progress, or just forgot about them. I did revisit in April.

Then, I did forget to see if I did anything. It’s been almost eight months, and I think before I make any resolutions for 2013, I should see if I accomplished any of the 2012 ones. Why make resolutions just to ignore them, or shelve them?

I did get that freezer. It is full. I am using it. Garlic scape pesto, chicken and turkey broth, chunky tomato sauce, all being used. CSA veggies being preserved in it and nothing going to waste. I think I can call this one a win.

pesto, fruit, veggies, broth ready for winter

We didn’t bid on a 4H animal this year, but I am getting venison tomorrow. Changing into almost 100% locally supplied beef, pork, chicken, turkey, lamb and now, venison. Not buying from grocery stores. That is a huge change in our consumption. I think that is another win. I even started buying bones from the Mt. Airy butcher to make my own stocks.

beef bones for stock

I did lose weight, even with the set back of surgery. Not very much, but down from a year ago. That will be another major goal next year. Make it a double digit loss, though, instead of a cumulative single digit loss. Still, six pounds down from a year ago isn’t bad.

Didn’t do chickens, or a cold frame. We think we will pass on the chickens, until we find a better place for my garden and get the radio towers positioned. Still want to do the cold frame.

As for baking and cooking. Didn’t bake that much, but did get cookies done for the Holiday Mart. Decided baking and losing weight are a problem, unless you bake to give away.

Cooking, on the other hand. Doing lots more and getting creative. Pumpkin hummus. Ajvar, now a staple in my recipe file. More cinnamon, garlic and other Mediterranean flavors. The venison will become many stews and chilis. I want to use tomatillos in it. I have branched out to new items.

ajvar and hummus

All in all, I am pleased with this year’s changes. And, yes, we did a bit of decluttering. The boxes in our garage from my husband’s office are gone. The shed has been cleaned to remove all leftovers from the roof, gutter and siding replacement jobs. Now, to get the tractor out of the garage so my car can go back in it. Before we get SNOW! That is one of my final big goals. But, at the moment tower parts, cable, rotors, antenna parts, all are still in the shed and the tractor needs just a bit more floor space than we have there. Hope that getting this crank up done this week will get me back in the garage. Keeping my fingers crossed.

making progress on the first tower

I guess I will make public resolutions for 2013. I seem to have done OK this year. Still loving the CSA and knowing I can eat locally year round in Howard County was a very pleasant surprise and motivates me to keep doing it. I need to update the local resources page to keep it current and show where things can be bought in the winter.

Oh, almost forgot. Still volunteering and loving it. In 2013, I will be helping with programs at the Conservancy to showcase local farmers and artisans. Can’t give up that precious gift of time.

hocofood@@@

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My SOLE Food Sisters and our Winter Eat Local Challenge

Posted on December 2, 2012 by AnnieRie

For five years, a group of bloggers and blog readers took on a challenge to cook locally during the winter, at least once a week, and blog about it. We called it the Dark Days Challenge, for the dark days of winter here in the Northern Hemisphere. Ten of us, called the south region made it all the way through the challenge, and we bonded in our support for one another.

We continued our blogging together, setting up a Southern SOLE food challenge, using our gardens, farm stands, CSAs, markets and local producers for some staples, as a basis for cooking with our bountiful summer goods.

We decided we wanted to continue this winter and do our own Dark Days again. We will be keeping our google reader going with the participants, and our leader, Emily, from Sincerely Emily, is putting it all together right now. We will blog on Sundays or Mondays about what we made, from our freezers, our canned fruits and veggies, our dried herbs, a few local winter markets, some farm stands that are open year round, and let you know you can still find good things to cook in your own backyard, regionally. From places like Breezy Willow or TLV or Clark’s Farm, all open on Saturdays this winter.

Breezy Willow last January

What is SOLE food? Sustainable, Organic, Local and Ethical. Pick two or three or all four for most of your ingredients. Eggs from free range chickens. Locally produced meats from animals that aren’t given hormones, antibiotics or fed grain to fatten. Seafood from the local waters. Winter veggies from farmers who don’t spray pesticides or use GMO seeds. Fruit from growers who practice IPM, and minimize what they put on their trees. Those types of things. We state up front that certain items like oils, spices and in our cases, citrus, beans and grains, won’t be local if we don’t have sources ever for those items. Chocolate, for example, or cinnamon. Salt and pepper. Olive oil. When I cook my dark days meal, I do use things like olive oil that have traveled a lesser distance, like my oils from California. Much closer than Spain, Greece or Italy.

my “local” olive oil

It is a fun challenge to make a meal by minimizing non-local items. We will be running our challenge from December 1st until May 1st. I will be updating my food challenge page to follow it.

To kick off my week, I will be making venison chili this week with the venison I will be getting Tuesday. Newly processed. A freezer load of 50-60 pounds, to keep us in stews, chilis, soups and a few nice meals with the loin and the steaks. Out here in our neck of the woods, the bow season is fairly long and we are supporting the deer management practices, to lower the over population in our forests. In some of our watershed areas, they have done night counts that register 6-8 times the number of deer than the vegetation will support. If we don’t use managed hunts, we end up with large numbers of starving and diseased deer.

After providing deer meat to family and friends, many of our local hunters support FHFH (Farmers and Hunters Feeding the Hungry) with donations of deer to be used as a nutritious inexpensive source of protein.

I will be using my frozen chunky tomato sauce and CSA veggies to make my meal. I will write a post about my dinner, and also link up with the others who are supporting the eat local challenge with me. A year ago, when I started this blog, my CSA and my locavore tendencies were my main source of postings. I do believe it is not that difficult to make one meal a week using something produced right down the road. Even if it is only a couple of eggs for breakfast one Sunday. Served with a walnut spelt bread from Atwaters in Catonsville. Spelt is a local grain, grown in PA.

Anyone interested in taking the challenge, add your name in comments here, and add your link, or your description each week as we go through the winter supporting our local farmers and businesses. Definitely a way to support the best that Howard County and the rest of the region offer us. Truly the Land of Pleasant Living.

hocofood@@@

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Posted in CSA, Dark Days, Food, Local Businesses, Locavore, Real Food, SSFC and tagged cooking, CSA, Dark Days Challenge, Food, foodie, hoco loco, Howard County, local businesses, Locavore, real food. Bookmark the permalink.

Making Popcorn

Posted on November 30, 2012 by AnnieRie

So easy. A paper bag. A microwave. An ear of popcorn. Three minutes. A bowl. Some seasonings. The result.

Popcorn from scratch

We got popcorn twice already in the CSA box this year. These ears are the larger ones. Called yellow popcorn.

I made one last night to have while watching a movie. Perfect with warm cider. Simple last night. I just did butter and salt. Before the movie though, it was nice to wander out and check out the full moon. You could walk the property in the dark just enjoying the light of the moon. Perfect evening out there last night.

The weekend is supposed to be awesome as well. We got a flier about Breezy Willow farm store being open on Saturdays starting tomorrow. If I recall, they have some lovely strawberry popcorn.

Tomorrow will see me at the Conservancy Natural Crafts Fair followed by a visit to Breezy Willow. Keeping it local.

hocofood@@@

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Fall CSA Week Five

Posted on November 29, 2012 by AnnieRie

Heading into the home stretch. Only three weeks left after today. No worries. The freezer is full. Potatoes and squash in the coldest part of the laundry room.

2 Rutabaga
2 Bags Red Potatoes (Napa Cabbage swapped for second bag 5 Pounds)
1 Bag Purple Carrots
1 Head Broccoli
1 Head Bok Choy
2 large Leeks
1 Butternut Squash
2 large Yellow Onions
1 Bag Viola Turnips

The new one for us this week is the viola turnips. Never had them before. They should be interesting. The link says they are a rare heirloom.

We love the Hakurei turnips. Maybe this one will be another favorite.

Our preview harvest page at Sandy Spring said they were harvesting salsify this week. I was sad we didn’t get any, and am crossing my fingers hoping to get it before the season ends. I did a wonderful fritter from salsify last year, the post here, and a picture below.

Only ever found it at Harris Teeter, it was from Belgium and way past its prime. It is the root of the sunflower. Tastes like oysters. The fritters were lovely.

I am always intrigued by the new veggies we get. This week most of them were ones we have gotten before, but a new variety of turnips sounds interesting to try.

I also compared pricing with Wegmans this week. $38.50 to buy the same veggies as we got, but not all of theirs are organic. We pay $31.25 a week. Still ahead, even after the hurricane washout one week.

Making leftover turkey tonight with the last of the stuffing, and baking a few of those lovely red potatoes.

hocofood@@@

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