Friday, March 15, 2013
Moved!
Hi all, I've moved the blog over to lightlysweetenedblog.wordpress.com. Hope to see you over there!,
Monday, March 4, 2013
Blizzard of 2013
I just found these photos on the memory card and I am so happy all this snow is gone!!
Baby's first blizzard brought 12 hours with no power or heat and then 12 hours without water. no fun, but Isaac wasn't bothered by it. As you can see, he was unimpressed by the snow.
The other adorable little one is our neighbor Wyatt. He's such an awesome little guy and helped me with Isaac while their daddies shoveled us out.
Baby's first blizzard brought 12 hours with no power or heat and then 12 hours without water. no fun, but Isaac wasn't bothered by it. As you can see, he was unimpressed by the snow.
The other adorable little one is our neighbor Wyatt. He's such an awesome little guy and helped me with Isaac while their daddies shoveled us out.
Market Monday: The Meal Plan
Since I was visiting the Amish this weekend, Eric was in charge of picking up our weekly groceries at the Easton Wintertime Farmers Market (located at the awesome http://www.simpsonspring.com/)
Here's what we picked up:
Smoked Gouda (YUM)
Fromage Blanc with garlic
Apples from Oakdale Farm in Rehoboth, MA http://www.oakdalefarms.com/
Lettuce mix from Oakdale Farm in Rehoboth, MA http://www.oakdalefarms.com/
Crab meat
Onions
Garlic
Radish microgreens
And here's our meal plan:
Saturday: Crab cakes (not very healthy but they were awesome!)
Sunday: Potato soup
Monday: Leftover kale soup
Tuesday: Fried egg sandwiches
Wednesday: Apple and gouda salad
Thursday: Tacos
Friday: Roasted brussels sprouts with some kind of grain (not sure on the protein here, might end up being porkchops...)
I have to say that I'm getting a little tired of the winter vegetable scene...but since we just started doing some early spring yard work, the end is near!
Here's what we picked up:
Smoked Gouda (YUM)
Fromage Blanc with garlic
Apples from Oakdale Farm in Rehoboth, MA http://www.oakdalefarms.com/
Lettuce mix from Oakdale Farm in Rehoboth, MA http://www.oakdalefarms.com/
Crab meat
Onions
Garlic
Radish microgreens
And here's our meal plan:
Saturday: Crab cakes (not very healthy but they were awesome!)
Sunday: Potato soup
Monday: Leftover kale soup
Tuesday: Fried egg sandwiches
Wednesday: Apple and gouda salad
Thursday: Tacos
Friday: Roasted brussels sprouts with some kind of grain (not sure on the protein here, might end up being porkchops...)
I have to say that I'm getting a little tired of the winter vegetable scene...but since we just started doing some early spring yard work, the end is near!
Market Monday: Amish Edition
Good morning!
This week's market post is brought to you by the Amish!
This past weekend I had to attend a meeting in Gettysburg, PA. I took the opportunity to take the scenic route. In this case, that was route 30, also known as the Lincoln Highway (they love them some Lincoln down in Gettysburg!)
The Lincoln Highway was the first transcontinental highway in the US! It took about 3 hours to get from Philly to Gettysburg, but as a total farmophile, it was worth it. Lots of pastoral scenery, chicken coops, clothes out on the line...these are my people.
Anyway, I decided to take a detour to Lancaster. I am interested in the Amish and I hadn't been back to Lancaster since I was about 12, so I thought it would be a fun side trip. I visited the Lancaster Central Market (http://www.centralmarketlancaster.com/) which is the oldest continuously operating farmer's market in the US. It was pretty amazing. The building was awesome, and there were a lot of great vendors. It was not a growers market, so you had to sort out the local produce from the rest, but there was a lot of local grass fed beef, and local cheeses. Even a couple of real live Amish people!
My souvenir was two somewhat cheesy and adorable recipe pamphlets.
I got into a great conversation with a young farmer there who mostly had radishes for sale. He had my favorite type of radish, the Watermelon Radish. Eric and I are basically obsessed with these huge radishes. They have the coolest red flesh (hence the name.) Eric grates them up & serves with salt, pepper, and a light vinaigrette, although they are good just grated as is.
We may grow some of these beauties this year. I've seen a lot of them at local winter farmers markets, so they are probably a good winter crop (or they store well.) Here's a link: http://sustainableseedco.com/heirloom-vegetable-seeds/pe-t/radish-heirloom-seeds/watermelon-radish-seeds.html
And a photo (with boar chops- yum!)
This week's market post is brought to you by the Amish!
This past weekend I had to attend a meeting in Gettysburg, PA. I took the opportunity to take the scenic route. In this case, that was route 30, also known as the Lincoln Highway (they love them some Lincoln down in Gettysburg!)
The Lincoln Highway was the first transcontinental highway in the US! It took about 3 hours to get from Philly to Gettysburg, but as a total farmophile, it was worth it. Lots of pastoral scenery, chicken coops, clothes out on the line...these are my people.
Anyway, I decided to take a detour to Lancaster. I am interested in the Amish and I hadn't been back to Lancaster since I was about 12, so I thought it would be a fun side trip. I visited the Lancaster Central Market (http://www.centralmarketlancaster.com/) which is the oldest continuously operating farmer's market in the US. It was pretty amazing. The building was awesome, and there were a lot of great vendors. It was not a growers market, so you had to sort out the local produce from the rest, but there was a lot of local grass fed beef, and local cheeses. Even a couple of real live Amish people!
My souvenir was two somewhat cheesy and adorable recipe pamphlets.
I got into a great conversation with a young farmer there who mostly had radishes for sale. He had my favorite type of radish, the Watermelon Radish. Eric and I are basically obsessed with these huge radishes. They have the coolest red flesh (hence the name.) Eric grates them up & serves with salt, pepper, and a light vinaigrette, although they are good just grated as is.
We may grow some of these beauties this year. I've seen a lot of them at local winter farmers markets, so they are probably a good winter crop (or they store well.) Here's a link: http://sustainableseedco.com/heirloom-vegetable-seeds/pe-t/radish-heirloom-seeds/watermelon-radish-seeds.html
And a photo (with boar chops- yum!)
Potato soup
This was a happy accident type of meal. It all started at Thanksgiving, when we had 15 or so people over. In addition to the turkey, we got a gorgeous spiral ham. As it turns out, no one was really interested in the ham, so we had quite a lot leftover. Like 4 gallon bags full. We diced it, and froze it, and I really haven't come up with any ways to use it. I'm not hugely into ham, and with all the other awesome meats we bought this winter, I never got around to using it.
Similar story with a bag of red bliss potatoes Eric brought home recently. We didn't use them for whatever meal we bought them for, and they have been in the fridge for awhile.
Bring on this morning. I was craving potato soup like no other. I have only ever had potato and leek soup, but I have decided that leeks are just too much work. They are seriously high maintenance! So I skipped the leeks, and substituted ham in for where I would normally use bacon. Holy cow (pig) it was awesome.
Recipe
5 pounds red bliss potatoes, peeled and cubed (I'm sure any type of potato would be great here)
1 cup diced ham (bacon or pancetta would also be good here)
8 cups stock (ours was I identified freezer stock but I'm pretty sure it was chicken)
1 small white onion chopped
2 ribs celery, chopped
Put it all in the slow cooker, add some salt and pepper, and cook all day, I cooked it on high for 6 hours. At about hour four, I used a potato masher to...mash. If you are making this while you are at work, just mash it when you get home. It will be fine.
I topped with some Asiago cheese and green onions.
Served two, with leftovers for two lunches.
So comforting, so delicious, so perfect.
Similar story with a bag of red bliss potatoes Eric brought home recently. We didn't use them for whatever meal we bought them for, and they have been in the fridge for awhile.
Bring on this morning. I was craving potato soup like no other. I have only ever had potato and leek soup, but I have decided that leeks are just too much work. They are seriously high maintenance! So I skipped the leeks, and substituted ham in for where I would normally use bacon. Holy cow (pig) it was awesome.
Recipe
5 pounds red bliss potatoes, peeled and cubed (I'm sure any type of potato would be great here)
1 cup diced ham (bacon or pancetta would also be good here)
8 cups stock (ours was I identified freezer stock but I'm pretty sure it was chicken)
1 small white onion chopped
2 ribs celery, chopped
Put it all in the slow cooker, add some salt and pepper, and cook all day, I cooked it on high for 6 hours. At about hour four, I used a potato masher to...mash. If you are making this while you are at work, just mash it when you get home. It will be fine.
I topped with some Asiago cheese and green onions.
Served two, with leftovers for two lunches.
So comforting, so delicious, so perfect.
It begins!
March 3 is a bit early to be starting any gardening here in Southeastern Massachusetts. Luckily for me, I just had a big birthday, and my husband surprised me with lots of wonderful gifts, including two cold frames. Having just gone on an Eliot Coleman binge, I've been learning a lot about year round food production in our climate. So Eric, as always, was thoughtful in picking out this highly appropriate gift.
Today was a very mild day, so we put Isaac in the stroller, and did a little yard work, including setting up the frames. I planted kale, endive, arugula, Swiss chard, Brussels sprouts, a few different mesclun mixes, and a few varieties of lettuce. I planted them, covered them up with newspaper, and watered them. We shall see if they germinate. We were a little early in planting them but I was too excited to wait!
We also planted some garlic that was sprouting on our windowsill. We won't get any cloves out of it, but it should provide a long supply of garlic greens to use for the summer. I'm planning to plant some garlic in the fall.
HOW TO PLANT GARLIC:
In case you aren't up on the old Pinterest, you can plant garlic cloves (organic- not sure if any other kind would work) & you'll get lovely green shoots that taste like garlic. If you plant the cloves outdoors in the fall, in the summer (July-ish) you'll see that your one little clove has grown a whole family! I'm just planting ours on the windowsill so that we don't have to throw them away.
The other sprouting thing we have hanging around are some potatoes that have multiple eyes. I may throw them in the ground this week and see what happens. I have never grown potatoes so we will see.
Last project was soaking a shiitake mushroom log that was another very thoughtful birthday gift. I'm ready to dump the water and see if we get any shrooms. I will report back!
Also- gratuitous baby pic.
Today was a very mild day, so we put Isaac in the stroller, and did a little yard work, including setting up the frames. I planted kale, endive, arugula, Swiss chard, Brussels sprouts, a few different mesclun mixes, and a few varieties of lettuce. I planted them, covered them up with newspaper, and watered them. We shall see if they germinate. We were a little early in planting them but I was too excited to wait!
We also planted some garlic that was sprouting on our windowsill. We won't get any cloves out of it, but it should provide a long supply of garlic greens to use for the summer. I'm planning to plant some garlic in the fall.
HOW TO PLANT GARLIC:
In case you aren't up on the old Pinterest, you can plant garlic cloves (organic- not sure if any other kind would work) & you'll get lovely green shoots that taste like garlic. If you plant the cloves outdoors in the fall, in the summer (July-ish) you'll see that your one little clove has grown a whole family! I'm just planting ours on the windowsill so that we don't have to throw them away.
The other sprouting thing we have hanging around are some potatoes that have multiple eyes. I may throw them in the ground this week and see what happens. I have never grown potatoes so we will see.
Last project was soaking a shiitake mushroom log that was another very thoughtful birthday gift. I'm ready to dump the water and see if we get any shrooms. I will report back!
Also- gratuitous baby pic.
Friday, March 1, 2013
Sautéed pea greens with fried eggs
Sautéed pea greens with fried eggs
This isn't so much a recipe as a technique. Hardy winter greens and eggs are a great combination and a simple and fast weeknight dinner.
I always pick up some greens at the farmers market. Usually some kale, sometimes rainbow chard. If they are in the fridge, I'll find a way to use them.
This week, Isaac led us to our newest winter green- pea greens. When he gave a gummy smile to the lovely lady with the pea greens, a conversation started, and the next thing you know, I was walking away with a very large bag of greens for about four bucks.
On the way home, we googled (love the iPhone) and discovered that they were pretty versatile little things. Pea greens are fairly mild, which sets them apart from almost every other green available in New England on a cold February day.
Then Thursday night rolled around, and we still hadn't used them. So to google I go, again. I found a few recipes for them, and concluded that I could pretty easily sauté them with some garlic, and serve them with polenta and a fried egg. This is a meal I've made in the past, many times but then Isaac needed a bath, had a meltdown, and it was almost bedtime with no dinner made yet. Not good.
So I said "fuck the polenta!" (Don't worry Isaac was in bed) and sautéed the greens, cracked four eggs on top of them, and called it a night. Followed up with some wine, it was a reasonably successful meal.
Recipe.
Photo.
Sautéed Pea Greens with Fried Eggs (serves two)
Ingredients:
Washed Pea greens (or sub in any hardy winter green and increase the cooking time by a few minutes)
Four Eggs (farm fresh, pastured eggs will make any meal taste better)
Garlic
Shallot (totally great addition but you can skip it)
Olive oil
Butter
Salt
Breadcrumbs if you've got any
Heat about a tablespoon of olive oil and a tablespoon of butter in a cast iron skillet on medium heat
Chop the garlic and skippable shallot
Once oil is loose (moves around skillet easily) and the butter is melts, throw the garlic and shallot in.
Sauté garlic for a few minutes, until the kitchen smells just lovely.
Add in the pea greens (you did wash them, yes?)
Move them around the pan with tongs for one to two minutes
Make four wells in the greens (just push them around and make a little space)
Crack the eggs in, one at a time.
Don't touch anything. Just let the eggs do their thing. Throw some salt in.
You'll know when they are done. I promise. But you want the yolks runny and the whites to look white. Top with some breadcrumbs if you have them. Panko would be my choice.
Serving was a slight challenge. Use the biggest spatula you have and serve in bowls. You aren't serving the Queen, after all. (And if you are, really, you might want to bring in some professional help. And make something awesome.)
This isn't so much a recipe as a technique. Hardy winter greens and eggs are a great combination and a simple and fast weeknight dinner.
I always pick up some greens at the farmers market. Usually some kale, sometimes rainbow chard. If they are in the fridge, I'll find a way to use them.
This week, Isaac led us to our newest winter green- pea greens. When he gave a gummy smile to the lovely lady with the pea greens, a conversation started, and the next thing you know, I was walking away with a very large bag of greens for about four bucks.
On the way home, we googled (love the iPhone) and discovered that they were pretty versatile little things. Pea greens are fairly mild, which sets them apart from almost every other green available in New England on a cold February day.
Then Thursday night rolled around, and we still hadn't used them. So to google I go, again. I found a few recipes for them, and concluded that I could pretty easily sauté them with some garlic, and serve them with polenta and a fried egg. This is a meal I've made in the past, many times but then Isaac needed a bath, had a meltdown, and it was almost bedtime with no dinner made yet. Not good.
So I said "fuck the polenta!" (Don't worry Isaac was in bed) and sautéed the greens, cracked four eggs on top of them, and called it a night. Followed up with some wine, it was a reasonably successful meal.
Recipe.
Photo.
Sautéed Pea Greens with Fried Eggs (serves two)
Ingredients:
Washed Pea greens (or sub in any hardy winter green and increase the cooking time by a few minutes)
Four Eggs (farm fresh, pastured eggs will make any meal taste better)
Garlic
Shallot (totally great addition but you can skip it)
Olive oil
Butter
Salt
Breadcrumbs if you've got any
Heat about a tablespoon of olive oil and a tablespoon of butter in a cast iron skillet on medium heat
Chop the garlic and skippable shallot
Once oil is loose (moves around skillet easily) and the butter is melts, throw the garlic and shallot in.
Sauté garlic for a few minutes, until the kitchen smells just lovely.
Add in the pea greens (you did wash them, yes?)
Move them around the pan with tongs for one to two minutes
Make four wells in the greens (just push them around and make a little space)
Crack the eggs in, one at a time.
Don't touch anything. Just let the eggs do their thing. Throw some salt in.
You'll know when they are done. I promise. But you want the yolks runny and the whites to look white. Top with some breadcrumbs if you have them. Panko would be my choice.
Serving was a slight challenge. Use the biggest spatula you have and serve in bowls. You aren't serving the Queen, after all. (And if you are, really, you might want to bring in some professional help. And make something awesome.)
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