I can't believe it has been over two months since I posted here. We'll blame it on the Northeast Hop Alliance, Twitter, and Facebook. I only seem to be able to balance about three Web 2.0 tools at a time. We're still eating at least 85-90% local - either from CNY Bounty, our own farm, or the Hamilton farmers market. I have to admit that we have swayed a bit lately by eating out (lobster on Friday at Empire Brewing Company - but it was served with local sweet corn and local salt potatoes). And I have bought a few things like bananas and shrimp which I have had cravings for. But all our beef, pork, chicken and eggs, all our vegetables, all our bread and flour, most of our pastas, nearly all our dairy products, and all our condiments are from local sources.
We planted just a small garden this year and we still have TOO MUCH SQUASH. We have had grilled zucchini, zucchini salad, stewed tomatoes and zucchini, and tonight, zucchini lasagna. On the list for next week, sweet fried zucchini, zucchini cake, and zucchini parmesan. Well, I guess that is only about 7 ways, but it was about all I could think of on my own. So, I went to the Internet and searched for 100 Ways to Use Zucchini . (Yes, there was actually a site with that name and I think they really had 100 ways to use zucchini.) I'm adding zucchini rolls and stuffed zucchini to my list. I also found a vegan site dedicated to zucchini that has some beautiful pictures. Add Mexican zucchini soup and zucchini creole on polenta.
This recipe has to be about the most interesting one I've found and it looks like a great way to use up a lot of zucchini (I think I'll use the yellow zucchini for this so it may even look like orange marmalade.)
Gingered Zucchini Marmalade
Makes 4 8-oz jars
2 oranges
2 lemons
3 tbsp chopped gingerroot
5 cups shredded peeled zucchini
1 tart apple, cored and grated
4 cups granulated sugar
Use vegetable peeler and remove peel from each orange in one long strip. Cut into thin strips and place in a large deep saucepan and set aside. Remove white pith and skin and pith from lemons. Set fruit aside. Place orange and lemon pith and lemon peel and gingerroot into a cheesecloth and tie to make a spice bag. Add to saucepan.
Working over saucepan to catch juice, separate orange and lemon segments from membrane. Place segments in saucepan and squeeze membrane to remove as much juice as possible, collecting it in the saucepan. Discard membrane and seeds.
Add zucchini, apple and sugar to saucepan and mix well. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil hard, stirring frequently, until mixture reaches gel stage - about 45 minutes. Skim off foam and remove spice bag.
Meanwhile, prepare canner, jars and lids.
Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Wipe rim, center lid, and screw down band until resistance is met, then increase to finger tight. Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove, cool and store.
Give as gifts to non-suspecting friends to see if they can guess the "mystery" ingredient.
SOURCE: Ball Complete Book of Home Preserving.
Sunday, August 8, 2010
Saturday, June 5, 2010
Feeling GOOOOD.
CREAM OF ASPARAGUS AND LEEK SOUP... YUMMM.
Served with grilled chicken breast and watermelon.
Served with grilled chicken breast and watermelon.
About this time last year, I broke my right leg at the knee in a stupid accident on the farm. Since then, I've hobbled and wobbled and cobbled my way through each day, often in pain, at best with a limp, and definitely not wanting to do much physically. But today, I felt renewed. It's as if that torrential storm last night washed away my pain and cares. I got up at 9:00, sat on the porch with my diet Pepsi, and said "OK, let's get on with it."
I began by decluttering the craft room. I have discovered "Space Bags". Did you know that you can put sixteen 8-oz skeins of yarn in one large Space Bag? Stuff it, depuff it, and stick it on a shelf. Cool. I then Facebooked with my family in Florida, changed the sheets, did four loads of wash and hung them on the line, vacuumed the living room and family room, and swept and mopped the kitchen, dining room, and bathroom, did up all the dishes (and put them away!) and cleaned the kitchen. Checked the fermentation of the plum wine I made on Monday. Made a coffee cake. And have a pot of fresh asparagus and leek soup on the stove. And it's only 11:24. I expect by 11:30, I'll have also done the grocery shopping for the week on Bounty! Feeling GOOOOOD!
ASPARAGUS SOUP - ala Emeril, modified for two.
1 pounds fresh asparagus, rinsed
2 1/2 - 3 cups chicken stock
1 tablespoons unsalted butter
1/2 cup minced shallots and/or leeks,whites only, well rinsed
1 tsp. minced garlic
1/8 teaspoon salt
pinch ground pepper
2 tablespoons heavy cream
2 tablespoons finely grated Parmesan, garnish
Trim the tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. Add the leeks and garlic and cook about 3 minutes. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
Puree the soup until smooth in food processor or with immersion blender. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
I began by decluttering the craft room. I have discovered "Space Bags". Did you know that you can put sixteen 8-oz skeins of yarn in one large Space Bag? Stuff it, depuff it, and stick it on a shelf. Cool. I then Facebooked with my family in Florida, changed the sheets, did four loads of wash and hung them on the line, vacuumed the living room and family room, and swept and mopped the kitchen, dining room, and bathroom, did up all the dishes (and put them away!) and cleaned the kitchen. Checked the fermentation of the plum wine I made on Monday. Made a coffee cake. And have a pot of fresh asparagus and leek soup on the stove. And it's only 11:24. I expect by 11:30, I'll have also done the grocery shopping for the week on Bounty! Feeling GOOOOOD!
ASPARAGUS SOUP - ala Emeril, modified for two.
1 pounds fresh asparagus, rinsed
2 1/2 - 3 cups chicken stock
1 tablespoons unsalted butter
1/2 cup minced shallots and/or leeks,whites only, well rinsed
1 tsp. minced garlic
1/8 teaspoon salt
pinch ground pepper
2 tablespoons heavy cream
2 tablespoons finely grated Parmesan, garnish
Trim the tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. Add the leeks and garlic and cook about 3 minutes. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
Puree the soup until smooth in food processor or with immersion blender. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
If serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, ladle into shallow bowl and sprinkle with cheese (optional).
To serve, ladle into shallow bowl and sprinkle with cheese (optional).
Monday, May 10, 2010
Enough Said
Oops - Two weeks in a row that I remembered my BOUNTY order at 12:02 PM on Monday. Thankful the Farmer's Markets are open now. But it sure is nicer to order from Bounty in my recliner than to walk the Farmer's Market in the wind and rain like I did this weekend.
Sunday, April 11, 2010
Saturday Supper
With The Imaginary Farmer's fresh elm oyster mushrooms and Drover Hill garlic bologna from my Poolville Winter Farmers Market visit and a few CNY Bounty fridge and pantry finds, I put together a simple Saturday dinner.
Grilled medallions of garlic bologna (Drover Hill)
Warm sauerkraut and carrot slaw (Mac Donald Farm and Stick and Stone Farm)
Cream of elm oyster mushroom soup (The Imaginary Farmer, Queensboro Farm, Gianforte Farm)
Warm glazed apples in maple cornbread crumb crust (Split Rail Apples, Red Jacket Orchard, SVCS FFA, Gianforte Farm)
Warm sauerkraut and carrot slaw (Mac Donald Farm and Stick and Stone Farm)
Cream of elm oyster mushroom soup (The Imaginary Farmer, Queensboro Farm, Gianforte Farm)
Warm glazed apples in maple cornbread crumb crust (Split Rail Apples, Red Jacket Orchard, SVCS FFA, Gianforte Farm)
Super simple Saturday supper - really.
Poolville Bounty
I missed the CNY Bounty order deadline last week so I decided to take a roadtrip over to the Poolville Winter Farmers Market. First, I was surprised to see so many people there. I had to walk a quarter mile from my car to the community center where the market is held. But hey, I need the exercise and the visit was well worth the walk.
My shopping haul:
1/2 pound Elm Oyster Mushrooms from The Imaginary Farmer
1 pound Old Granddad sharp cheddar from Jewitt's Cheese
1 quart Strawberry yogurt from Evan's Creamery
I talked with friends from Maple Avenue Farm, Jewitts, Quarry Brook Farm, and Drover Hill Farm who were all selling their tasty products which are staples of our Bounty diet. Also ran into the folks from Empire Brewing Company who were there shopping for today's slow food brunch. We had a nice chat about the beer that they are making with our hops. (Dave - my vote goes to "EMPIRE GOLD").
In case you are wondering, here is the menu for their slow food brunch posted on Facebook.
Empire Brewing Company ...today's 'Slow Food' sunday brunch specials: FREE RANGE OMELET- w/ Amish eggs, 10 yr aged cheddar, Elm oyster mushroom & spring chive w/ breakfast potato & organic rosemary bread... BELTED GALWAY BURGER - Meadowwood Farms prime beef burger topped w/ sundried tomato & basil cheddar... OYSTER MUSHROOM FAJITA - local... two-tone Elm mushrooms w/ spring thyme, onion, pepper, nys cheddar-jack & a moca heti
I also met the very nice folks from Poolville Country Store and Gianforte Farms flour milling. I hope to produce a new Foothill Farms product with Gianforte grains. More to come.
On a non-food note, I talked at length with Heather from Dream Weaver Creations in Earlville. She is going to process our alpaca fiber this spring for us. I was so excited to find a local fiber mill.
Drover Hill didn't have bologna with them at the market, so since I was in the neighborhood, I stopped by their B&B and spent a few minutes with my friend Stephanie. Picked up two large chunks of bologna - one plain and one garlic. Got a couple warm chocolate chip cookies as a bonus. So much for the calories burned in the walk to and from the car.
Check out Saturday supper and Sunday dinner to see what I made with my purchases.
My shopping haul:
1/2 pound Elm Oyster Mushrooms from The Imaginary Farmer
1 pound Old Granddad sharp cheddar from Jewitt's Cheese
1 quart Strawberry yogurt from Evan's Creamery
I talked with friends from Maple Avenue Farm, Jewitts, Quarry Brook Farm, and Drover Hill Farm who were all selling their tasty products which are staples of our Bounty diet. Also ran into the folks from Empire Brewing Company who were there shopping for today's slow food brunch. We had a nice chat about the beer that they are making with our hops. (Dave - my vote goes to "EMPIRE GOLD").
In case you are wondering, here is the menu for their slow food brunch posted on Facebook.
Empire Brewing Company ...today's 'Slow Food' sunday brunch specials: FREE RANGE OMELET- w/ Amish eggs, 10 yr aged cheddar, Elm oyster mushroom & spring chive w/ breakfast potato & organic rosemary bread... BELTED GALWAY BURGER - Meadowwood Farms prime beef burger topped w/ sundried tomato & basil cheddar... OYSTER MUSHROOM FAJITA - local... two-tone Elm mushrooms w/ spring thyme, onion, pepper, nys cheddar-jack & a moca heti
I also met the very nice folks from Poolville Country Store and Gianforte Farms flour milling. I hope to produce a new Foothill Farms product with Gianforte grains. More to come.
On a non-food note, I talked at length with Heather from Dream Weaver Creations in Earlville. She is going to process our alpaca fiber this spring for us. I was so excited to find a local fiber mill.
Drover Hill didn't have bologna with them at the market, so since I was in the neighborhood, I stopped by their B&B and spent a few minutes with my friend Stephanie. Picked up two large chunks of bologna - one plain and one garlic. Got a couple warm chocolate chip cookies as a bonus. So much for the calories burned in the walk to and from the car.
Check out Saturday supper and Sunday dinner to see what I made with my purchases.
Monday, April 5, 2010
Mega 'shroom
I just had to post this picture of the Elm Oyster Mushroom I got throught CNY Bounty from The Imaginary Farmer. It was used in three meals!
Fridge Find Fiesta Frittata
Say that three times fast!Fridge find fiesta frittata. Fridge frind fiesta fittata. Fidge frind fitetta friesta.... Fefifofum.
After spending much of yesterday in the kitchen, I was ready for something quick for dinner tonight. Our standard meal when I don't feel like cooking is eggs. Scrounging in the fridge, I pulled out several containers with a little bit of this and a little bit of that and before I knew it, I had dinner.
The main dish was a frittata made with eggs from our Bantam hens, diced ham and potatoes left from Easter dinner, a bit of Mizrahi Manor (M.M.) chopped onion, and some shaved Jewitt's cheddar. I spiced it up with a hearty sprinkling of Juanita's Soul Classic Rub. Juanita is not a Bounty producer, but she is local, from Frankfort, NY, and produces her BBQ sauce and spice rub at Nelson Farms. For a condiment, a little more spice courtesy of Primo and Mary's Medium Style Black Bean and Corn Salsa.
The side dish was a mix of greens from Fingerlakes Fresh, some MacDonald Farms sauerkraut (Who needs vinegar?), a bit of local garlic, and some more chopped M.M. onion sauteed in Queensboro Farms butter.
For beverage, we finished off the half-gallon of Red Jacket Orchards Apple Cider.
It was quick and easy to prepare and even better, the refrigerator is cleaned out, ready for our next Bounty order to arrive.
Sunday, April 4, 2010
Happy Easter Bounty Carrot Cake
Isn't this pretty?What a glorious Easter day. Our three daughters and four grandchildren were here for a ham and potato dinner served with Bounty carrots, Bounty bread, Bounty butter, Bounty cheese, Bounty juice, Bounty milk and a scrumptious Bounty Carrot Cake for dessert. Carrots and more carrots? Well, the Easter bunny left so many, I just had to use them.
I went to my Taste of Home's Holiday Get-Togethers cookbook for a carrot cake recipe. After reading it through - twice (I didn't want to make that mozzarella mistake again!), I twisted the recipe several ways and came up with my Bounty Carrot Cake. I'm going to publish both recipes here so you can see where the ideas came from.
Taste of Home's Carrot Cake (page 246)
3 eggs, beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple (undrained)
2 cups grated carrots
1 cup raisins
1 cup chopped nuts
1 cup flaked coconut
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple (undrained)
2 cups grated carrots
1 cup raisins
1 cup chopped nuts
1 cup flaked coconut
13"x9"x2" baking pan, 350 for 50-55 minutes.
Kate's CNY Bounty Carrot Cake
6 Bantam eggs (from our hens)
3/4 cup melted butter (Queensboro Farms)
3/4 cup double maple yogurt (Evan's Creamery)
1 1/2 cups sugar
2 teaspoons maple syrup (SVCS FFA)
2 1/2 cups buttermilk pancake mix (New Hope Mills)
2 teaspoons ground cinnamon
1 large finely chopped Crispin apple (Split Rail Apple Farm)
2 cups grated carrots (Stick n Stone Farm)
2 cups cranberry cashew granola (Upstate Harvest)
3/4 cup melted butter (Queensboro Farms)
3/4 cup double maple yogurt (Evan's Creamery)
1 1/2 cups sugar
2 teaspoons maple syrup (SVCS FFA)
2 1/2 cups buttermilk pancake mix (New Hope Mills)
2 teaspoons ground cinnamon
1 large finely chopped Crispin apple (Split Rail Apple Farm)
2 cups grated carrots (Stick n Stone Farm)
2 cups cranberry cashew granola (Upstate Harvest)
1/2 cup dried cranberries (optional)
Approximately 1/2 cup milk (Queensboro Farms)
Approximately 1/2 cup milk (Queensboro Farms)
Cream the eggs, butter, yogurt, sugar and maple syrup. Stir in the pancake mix and cinnamon. Add the apples and carrots. Stir in the granola and just enough milk to consistency of quick bread. I baked it at 350 for about 70 minutes or till a knife came out clean in the center. (My pan was smaller and deeper than the recipe suggested.)
Notes
As I read the cookbook, I immediately thought of the yogurt as a substitute for the buttermilk. The maple flavor of the yogurt inspired the use of maple syrup instead of vanilla. I didn't have enough Gianforte Farms flour, so I decided to use pancake mix. That meant I could cut down on the sugar and omit the baking soda and salt. I increased the pancake mix to compensate for decreasing the sugar. It was still quite sweet. I chopped the apple, skin and all, in my food processor till it was the size of crushed pineapple. I didn't add liquid at this point because I thought the apples would add enough moisture. Carrots! All that was left was to find some fruit, some nuts, and something with texture as a substitute for the coconut. The granola fit all three requirements. I found a handful of dried cranberries in my cupboard and threw them in but they weren't necessary. As I prepared to pour it in the pan, the batter seemed a little stiff, so I added milk, just a little at a time until the consistency seemed right.
Everyone loved it. In fact Larry is eating a second piece with a glass of cold milk as I write this and I'm going to do the same as soon as I finish this sent.......ence. Sorry, I couldn't wait!
Friday, April 2, 2010
Making Mozzarella - Take Two
They say "The third time's the charm." I sure hope so because I haven't had much luck with take one or take two. I've wanted to try making mozzarella ever since I made the hop panir a couple of weeks ago. I purchased a 30 Minute Mozzarella and Ricotta kit online from The New England Cheesemaking Supply Company for the task and on Monday night I tried making mozzarella for the first time. It seemed simple enough - dilute some citric acid, add it to milk. Warm the milk, add some rennet. Get curds! Make cheese.Arrghhh. Somehow I screwed it up. I think I mixed up the citric acid and rennet solutions and added them in the wrong order. I'm not sure. All I do know is that I had a big sour mess to clean up and I'd wasted a whole gallon of precious milk.
Today I had the day off and thought I'd try it again with another gallon of Evan's unhomogenized whole milk. This time I'd be sure to distinquish the citric acid and the rennet. Back to the kitchen - dilute some citric acid, add it to milk, warm the milk, add the rennet, and Bravo - I got curd. I excitedly sliced it and then managed to screw up the process again. Why didn't I read the directions?!$$* I totally missed the part about reheating after cutting the curd and then "carefully ladeling" the curd to separate it from the whey. I just skipped ahead to the next step which said to "pour off the remaining whey". Well, I tried pouring off a whole gallon of whey and consequently broke the soft curds up into ricotta sized pieces that wouldn't bind together. I tried a whole host of things - heating the curds, trying to squeeze off more whey, adding salt to dry it out. Finally, after putting the whole mess back on the stove in a gallon of hot water for about 15 minutes, I was able to get something that I could knead. My thirty minute mozzarella turned into a two hour headache and all I got were two golf-ball sized chunks of tough cheese for my trouble. I sliced one for lunch. It didn't taste bad, but it sure was rubbery. The other chunk is in the refrigerator and I'll probably put it in a salad for tomorrow's lunch.
I'm not totally discouraged. I'll give it another try - because I truly believe "The third time's the charm." Besides, I've read those directions so many times now, I think I could do it by heart. Well, maybe not. Stay tuned for take three in the continuing saga of Making Mozzarella.
PS - The troubles here are due to my own ignorance and are not in any way related to the quality of the cheese kit or the milk, both of which are excellent.
Pretty Pasta Primavera and Pork Chops
I didn't have my camera handy Wednesday night, but I should have because this meal was absolutely beautiful.
We had been outside enjoying the spring weather. I hadn't even given dinner a thought. When I asked my husband what he'd like, he gave his usual reply "Whatever's easy". So, I went to the freezer and took a look. My eyes lit on a package of pork chops from Drover Hill Farms and the Rigatoni pasta from the Pasta Shoppe. I went to the other freezer for a quart of Marinara Sauce from the Pasta Shoppe. Then to the refrigerator for the remainder of the Oyster Mushrooms from The Imaginery Farmer (I love that name) and the Baby Pak Choi from Fingerlakes Fresh.
Just cut up the Pak Choi and the mushroom and placed it in the marinara sauce on the back burner while the pork chops fried in a touch of lard and the pasta cooked on the two front burners.
Served up the pasta, topped with the marinara primavera and then the pork chop. Delish! Larry finished off the leftovers for Thursday lunch - darn!
We had been outside enjoying the spring weather. I hadn't even given dinner a thought. When I asked my husband what he'd like, he gave his usual reply "Whatever's easy". So, I went to the freezer and took a look. My eyes lit on a package of pork chops from Drover Hill Farms and the Rigatoni pasta from the Pasta Shoppe. I went to the other freezer for a quart of Marinara Sauce from the Pasta Shoppe. Then to the refrigerator for the remainder of the Oyster Mushrooms from The Imaginery Farmer (I love that name) and the Baby Pak Choi from Fingerlakes Fresh.
Just cut up the Pak Choi and the mushroom and placed it in the marinara sauce on the back burner while the pork chops fried in a touch of lard and the pasta cooked on the two front burners.
Served up the pasta, topped with the marinara primavera and then the pork chop. Delish! Larry finished off the leftovers for Thursday lunch - darn!
Thursday, March 25, 2010
CNY Bounty American Pie.
It's has been so long since I've baked a pie from scratch. Mrs. Smith and the Pillsbury Doughboy have spoiled me. But when Becca invited us to dinner, I just knew I had to take a pie. The question was "Could I make a Bounty pie?"
First thing - flour. I had some Gianforte Pastry Flour - soft white whole wheat. A little texture never hurt anyone.
First thing - flour. I had some Gianforte Pastry Flour - soft white whole wheat. A little texture never hurt anyone.
Next - shortening. I made one crust for us with Ingallside Meadows lard, and I decided to use butter from Queensboro Farms for the one I took to Becca and Kevin's.
Salt - some things you just can't replace. Probably could have skipped this with the butter.
Apples - a couple of Crispins and a couple of Galas from Split Rail Apple Farm with a little more flour and butter. Made enough for two pie fillings.
Sweetener - Bailey's Drunken Raisin Sauce from Old Goat Salsa. I had done a sampling demonstration with the Szareks of Old Goat at the new Nelson Farms store (in The Peppermill) in Hamilton that weekend. When I tasted this sauce, I knew just how I was going to make the pie.
I made standard pie crust using the recipe in my red and white plaid cookbook (Everyone has one of these, don't they?). Peeled and sliced the apples and tossed them with a couple tablespoons of flour and chopped cold butter. Then stirred in the Raisin Sauce (one jar for two pie fillings). Spread that in the pie shells and baked it until golden brown.
Oops - someone got to this pie before the photographer.
When we tasted it, there were hints of peaches - probably from the orange juice in the raisin sauce. The crust was flaky. I need to talk to Gianforte about getting this flour in bulk for all my baking.
Kevin and Becca served us a delicious meal of roast beef, potatoes and gravy, with fresh asparagus and a green salad. We drank some homemade honey meade, ate the pie, and then sipped some hop tea to bring the evening to a "bitter end". Wonderful good time.
Great Goulash? Zesty Ziti?
Holy hops! I'm a bit caught up in alliteration right now. Sorry about that. My husband is French Canadian and English. I am English and German. But if we didn't know better, we'd think there was a little Italian and Hungarian in there. We love this beef and pasta dish that our families always called goulash. I guess a little was lost in the interpretation of the old world recipes. Still, it is a favorite, whatever it's called.
Wagner Style Goulash
1/2 lb fresh pasta (The Pasta Shoppe)
1 lb ground beef (Maple Avenue Farms)
1 chopped onion
1 chopped green pepper (or frozen chopped pepper)
1 qt marina sauce (The Pasta Shoppe)
Salt, Pepper
Paprika based spicy seasoning (I used Juanita's Soul Classics Rub)
While pasta is cooking, brown ground beef in skillet. Drain. Add onion and green pepper. Saute briefly, then add marina sauce, drained pasta (al dente), and seasonings. Cook slowly until flavors are blended or you can't stand waiting any longer.
Butter some Whispering Pines Bakery white bread and sprinkle with garlic powder - toast in the oven. Toss together some Fingerlakes Fresh Salad Bouquet greens, some cheese (here is some of my hop panir) and some salad dressing (Ramona's Sweet Italian).
Eat more than you should, then put the rest away for lunch tomorrow. Yumm.
What's Up? No posts in a couple of weeks?
No, I didn't give up the challenge. We've just been very busy. Spring is here and that means lots of new babies to care for, supplies to order, and work to do. Introducing "Eva", our little Suri Alpaca born in early March. We also have baby pot belly pigs (six born, four remain). The pygmy goats are bursting at the seams and there is a lot of movement in the reindeer - sure hope that is a sign of a calf. Hard to tell with them - no one can get close enough to check. We're still eating almost completely from the Bounty when we are home. (Girl Scout Cookies are an exception. Good me for supporting my granddaughter's troop. Bad me for eating them a whole package at time.) We've eaten out a lot lately, but when we go out, we find that we are looking for farm names we know and words like local or regional or farm-fresh on the menus. You'd be surprised how many CNY restaurants are rallying behind the slow food locavore movement. We ate beef from Meadows Farm at a pub in Syracuse on Friday.
So excited to get carrots. I've been dying for them since January. I didn't understand what "Utility Carrots" were. Thought they might be bruised, but they looked perfect to me. Munched them raw, sliced and cooked them, shaved them into salads, chunked them in soup, stir fried them with brussel sprouts. We've eaten them every way except drank them. That gives me an idea. Maybe I'll go dig out the juicer and make some apple carrot juice. Hmmmm. Now that I'm thinking, maybe one or two will be destined for a ginger carrot cake this weekend. There is already another bag in my Bounty shopping cart for next week.
Got sauerkraut this week. Hope there are still Drover Hill Hot Dogs in the freezer. I didn't plan well. If not, we'll try some of the ring bologna that we got from Quarry Brook Farms in this week's order.
We spent some time with Eve Ann and Harmon of Maple Avenue Farms last weekend. Nice people. They have a double pyramid hop kiln and some hop artifacts that I'd love to own. We got to see their black angus beef cattle. Big animals! Healthy and happy. I had used some of their ground beef in a goulash earlier in the week. It was great. (See next post.) Left them with a jar of mustard and invited them over for a BBQ and a beer. Of course, they are bringing the steaks! Here is a picture. My husband Larry is on the left. Eve Ann and Harmon on the right. Becca Jablonski and me in the middle (I'm the chubby one) with the guys from Gorst Valley Hops at Maple Avenue Farms hop kiln. Becca's husband Kevin was behind the camera. I hate the word, but I can't find a better superlative so I'll just say ... What an 'awesome' weekend.
Tuesday, March 9, 2010
A Golden Chicken
I bought a half chicken from Quarry Brook Farm. A golden half chicken. I cost $16.90. When it came, I looked at it and winced. I was uncertain that I could make a dish worthy of its value. I put it in the freezer, but everytime I opened that freezer door, that chicken stared back at me, daring me to do something with it.
So Sunday I decided it was time! I thawed it out and pulled it apart - one plump breast, one meaty thigh, one wing and a long, full back. I placed the breast and the thigh in a shallow roasting pan - no seasonings, no herbs, no salt, no spices. A naked breast and thigh roasting in the oven while I boiled some small Bounty new potatoes in one saucepan and boiled the wing and back in another. On a third burner was a bag of frozen mixed vegetables - OK, I cheated!
Time to take the chicken out of the oven. First thought - nothing in the bottom of the pan. What? No water, no grease, no scum? The skin - golden brown, crispy. There it was, visible evidence that this chicken was far different from the frozen, skinless, boneless, tasteless chicken breasts injected with a solution of fat and water that I buy at the supermarket. If it were only for the way it presented on the plate, it was worth it.
But more - it was moist and filling. One breast had the meat of two (or three) of those supermarket breasts. I watched my (chicken) leg loving husband dive in, oohing and ahhing, and then struggling to finish the last bite - it was so filling. The potatoes and veggies were a nice compliment, but the focus was on that precious chicken.
And what about the back and wing? They were removed from the broth, drained and packaged into the fridge. The broth, much more than the quart jar I had to put it in, was golden yellow with only a hint of fat. When I removed it out of the refrigerator on Monday night, it had only about 2 Tablespoons of grease on top. The broth went into the stockpot along with a chopped half onion from the Bounty and the meat from the back and wing - a good cupful. Brought up to boiling, toss in a handful of The Pasta Shoppe frozen shells, some Heritage Farms basil and oregano, a squirt of ketchup, and a pinch of black pepper. When the pasta was almost done, in went the remainder of those mixed veggies and voila - a hearty chicken soup. On the side, a turkey sandwich (I had to buy some sliced turkey from the deli for our daughter with maternity cravings.) with Fingerlakes Fresh greens and Ramona's Sweet Italian dressing. Delicious!
We devoured two large bowls of soup and there was still a full quart of soup to go back into the fridge for lunch and/or a quick supper. Three (or more) flavorful, hearty, comforting meals from that half-chicken. OK, so do the math. That works out to a little over $5.00 for each meal. Well worth it. I'll buy golden chicken again and I won't wait so long to cook it! Next time I'll have a container big enough for all the broth. I'll use half for soup and half for chicken gravy and get another meal out of it. The thought of chicken and biscuits is making me hungry. Imagine what I could have done with a WHOLE golden chicken.
The sun is shining and there is a male cardinal outside my window. What a beautiful morning. Off to work.
So Sunday I decided it was time! I thawed it out and pulled it apart - one plump breast, one meaty thigh, one wing and a long, full back. I placed the breast and the thigh in a shallow roasting pan - no seasonings, no herbs, no salt, no spices. A naked breast and thigh roasting in the oven while I boiled some small Bounty new potatoes in one saucepan and boiled the wing and back in another. On a third burner was a bag of frozen mixed vegetables - OK, I cheated!
Time to take the chicken out of the oven. First thought - nothing in the bottom of the pan. What? No water, no grease, no scum? The skin - golden brown, crispy. There it was, visible evidence that this chicken was far different from the frozen, skinless, boneless, tasteless chicken breasts injected with a solution of fat and water that I buy at the supermarket. If it were only for the way it presented on the plate, it was worth it.
But more - it was moist and filling. One breast had the meat of two (or three) of those supermarket breasts. I watched my (chicken) leg loving husband dive in, oohing and ahhing, and then struggling to finish the last bite - it was so filling. The potatoes and veggies were a nice compliment, but the focus was on that precious chicken.And what about the back and wing? They were removed from the broth, drained and packaged into the fridge. The broth, much more than the quart jar I had to put it in, was golden yellow with only a hint of fat. When I removed it out of the refrigerator on Monday night, it had only about 2 Tablespoons of grease on top. The broth went into the stockpot along with a chopped half onion from the Bounty and the meat from the back and wing - a good cupful. Brought up to boiling, toss in a handful of The Pasta Shoppe frozen shells, some Heritage Farms basil and oregano, a squirt of ketchup, and a pinch of black pepper. When the pasta was almost done, in went the remainder of those mixed veggies and voila - a hearty chicken soup. On the side, a turkey sandwich (I had to buy some sliced turkey from the deli for our daughter with maternity cravings.) with Fingerlakes Fresh greens and Ramona's Sweet Italian dressing. Delicious!
We devoured two large bowls of soup and there was still a full quart of soup to go back into the fridge for lunch and/or a quick supper. Three (or more) flavorful, hearty, comforting meals from that half-chicken. OK, so do the math. That works out to a little over $5.00 for each meal. Well worth it. I'll buy golden chicken again and I won't wait so long to cook it! Next time I'll have a container big enough for all the broth. I'll use half for soup and half for chicken gravy and get another meal out of it. The thought of chicken and biscuits is making me hungry. Imagine what I could have done with a WHOLE golden chicken.The sun is shining and there is a male cardinal outside my window. What a beautiful morning. Off to work.
Sunday, February 28, 2010
Mushrooms and Meatloaf
The mushroom kit is working overtime - a half dozen large portabellos this morning. I decided to turn them into mushroom gravy - the perfect opportunity to use up some of the whey I'd saved from the panir project. Gravy means meatloaf, and meatloaf means potatoes. So Sunday supper was planned before I even had my coffee this morning.
Mushroom Gravy...
1 cup chopped portabello mushrooms
2 Tbs butter
1 cup whey (or water or milk)
1/2 cup whey (or water)
1/4 cup Gianforte flour
Sautee the mushrooms in the butter, then add the whey (water, milk) and heat slowly. In a small bowl, dissolve the flour in the remaining liquid. Stir slowly into the hot mushroom broth. Cook until thickened.
Bounty Meatloaf...
1 lb Drover Hill Ground Chuck
1/2 cut chopped Mizrahi Manor onions
1/2 cup Gianforte 3 grain cereal
1/2 cup Pasta Shoppe marina sauce
1 large egg (or 2 mini eggs if you have bantam hens like we do)
Optional: 1/4 cup diced green pepper (hope you are as lucky as I was to have some in the freezer)
Mix thoroughly. Place in loaf pan and cook at 375 degrees for 35-40 minutes.
Garlic Yukon Gold New Potatoes - Boil small Peaceful Acres Yukon Gold potatoes, then toss with melted butter and fresh crushed garlic.
Finished the plate with a green salad of Fingerlakes Fresh salad bouquet, some Jewitts cheddar and Ramona's sweet Italian dressing.
Did you notice my new dishes? I decided that the photo shoots deserved a better background than my 10 year old plates so I splurged some of my Bounty savings on new tableware. Life is sweet.
Mushroom Gravy...
1 cup chopped portabello mushrooms
2 Tbs butter
1 cup whey (or water or milk)
1/2 cup whey (or water)
1/4 cup Gianforte flour
Sautee the mushrooms in the butter, then add the whey (water, milk) and heat slowly. In a small bowl, dissolve the flour in the remaining liquid. Stir slowly into the hot mushroom broth. Cook until thickened.
Bounty Meatloaf...
1 lb Drover Hill Ground Chuck
1/2 cut chopped Mizrahi Manor onions
1/2 cup Gianforte 3 grain cereal
1/2 cup Pasta Shoppe marina sauce
1 large egg (or 2 mini eggs if you have bantam hens like we do)
Optional: 1/4 cup diced green pepper (hope you are as lucky as I was to have some in the freezer)
Mix thoroughly. Place in loaf pan and cook at 375 degrees for 35-40 minutes.
Garlic Yukon Gold New Potatoes - Boil small Peaceful Acres Yukon Gold potatoes, then toss with melted butter and fresh crushed garlic.
Finished the plate with a green salad of Fingerlakes Fresh salad bouquet, some Jewitts cheddar and Ramona's sweet Italian dressing.
Did you notice my new dishes? I decided that the photo shoots deserved a better background than my 10 year old plates so I splurged some of my Bounty savings on new tableware. Life is sweet.
Sausage and Sprouts
Thank you Gardner's Gladiolas.My husband loves brussel sprouts. Me - not such a big fan. But sometimes, when produce is scarce, like when you are trying to be a CNY Bounty purist in the middle of winter, you gotta say - "What the heck, bring on the brussel sprouts." Prepared this way - thin sliced and sauteed then tossed with fresh gala apple slices, well, I might become a convert. The meat is a chorizo sausage from Purdy's. Finishing up with some more cornbread (waste not, want not) and in the glass - Red Jacket Orchard's apple cider.
Bounty-ful Spaghetti Dinner
Let the pictures speak for themselves...
Well, I guess maybe we need a footnote. The cheese in the bowl is the Panir that I made the night before. The mushrooms came from the mushroom kit in our backroom but you can buy mushrooms on the Bounty now. I hear they are precious...order early.
Well, I guess maybe we need a footnote. The cheese in the bowl is the Panir that I made the night before. The mushrooms came from the mushroom kit in our backroom but you can buy mushrooms on the Bounty now. I hear they are precious...order early.
Oh No - Snow!
Friday night's supper. What a snowy couple of days it had been. Our two year old grandson said we got a "Chit Road" of snow. Well, I'm not exactly sure how much that is, but there was over a foot of snow on the ground. We plowed. We shoveled. And then we did it all over again. So cold. So wet. Needed something to warm us up from the inside out. And being cold and tired, cooking just wasn't something I was looking forward to. Off to the freezer to find a quick Bounty supper.
How about a bowl of Poolville Country Store Pureed Carrot and White Bean Soup. For folks like me who have been craving carrots - it is pure joy! Warm, creamy, just what the weather man called for. And for meat, nothing quicker than hot dogs - Drover Hill Beef Hot Dogs - to be exact. But the soup seemed to call for something a little spicier than a plain hotdog. There, in the refrigerator, Primo and Mary's Black Bean and Corn Salsa - Hey, almost a chili dog. Top it off with a little Jewitt's Sharp Cheddar. And on the side - some fresh from the oven cornbread. Warm inside and out now. Let it snow!
Cheese Making - "Hoppy" Cows Come from NY
Cheese fascinates me. I just had to know how they can take milk and turn it into so many different flavors and textures. So I took some cheese making classes over the last couple of years - a full weekend class at Evans Creamery and an afternoon class with my daughter Grace at Shannon Nichols Heamour Farms in Madison. I loved the classes, but I didn't have the equipment, the cultures, or even a cow for the milk. It's hard to make cheese without the paraphernalia - or is it?
For some reason, I had the urge to make cheese this week and I remembered a very simple farmer's cheese that Shannon showed us that only used milk, lemon juice and salt. I could do that. So out came the stainless steel kettle, the thermometer, and the cheese cloth. (Sometimes it is very helpful be a home brewer!)
How to Make "Panir" -
Farmers Style Cheese
Ingredients for 8 ozs of cheese...
1/2 gallon milk - I used Evan's Low Fat
1/8 cup lemon juice (have a little extra handy)
1/2 tsp. salt
The salt dries the curds making it crumbly. See below how to add water to make a soft farmer's cheese.
Place a colander in a large bowl in the sink (to capture the whey) and line it with fine, clean, damp cheesecloth. Heat the milk in a stainless steel pan (not aluminum) to 200 degrees. Stirring often with a spatula so it doesn't scorch.
When the milk has reached temperature, remove from the heat and stir in the lemon juice. Stir the milk until large curds form. If it doesn't curdle after a few minutes, add more lemon juice a teaspoon or so at a time. Very soon your milk will reach the proper pH and the cheese will curdle almost immediately. Let it stand 10 minutes. If you want a softer cheese, add 1 to 2 cups hot water at this point. When the curds have settled below the whey, you are ready to drain.
Little Miss Muffet, sat on her tuffet, Eating her curds and whey... I have no idea what a tuffet looks like, but here are curds and whey!
Tie up the cheeseclothe around the curds and hang them over the sink for an hour or so until the whey has all seeped out. I put the saved whey back in the milk jug and saved it in the refrigerator to use in recipes (See Mushroom Gravy and Scones coming soon).
When the curds are dry, unwrap, turn into a bowl and season if desired. (I used 1/2 tsp salt and a little more than 1/2 tsp ground hops. Love it!) This cheese can be seasoned with herbs, spices, dried tomatoes, chopped veggies, or eaten plain.
The final weight of the cheese using 1/2 gallon low fat milk was 8 oz. Whole milk would yield more cheese.
Eat right away (Who can wait?) or store covered in the fridge for up to two weeks.
For some reason, I had the urge to make cheese this week and I remembered a very simple farmer's cheese that Shannon showed us that only used milk, lemon juice and salt. I could do that. So out came the stainless steel kettle, the thermometer, and the cheese cloth. (Sometimes it is very helpful be a home brewer!)
How to Make "Panir" -
Farmers Style Cheese
Ingredients for 8 ozs of cheese...
1/2 gallon milk - I used Evan's Low Fat
1/8 cup lemon juice (have a little extra handy)
1/2 tsp. salt
The salt dries the curds making it crumbly. See below how to add water to make a soft farmer's cheese.
Place a colander in a large bowl in the sink (to capture the whey) and line it with fine, clean, damp cheesecloth. Heat the milk in a stainless steel pan (not aluminum) to 200 degrees. Stirring often with a spatula so it doesn't scorch.
When the milk has reached temperature, remove from the heat and stir in the lemon juice. Stir the milk until large curds form. If it doesn't curdle after a few minutes, add more lemon juice a teaspoon or so at a time. Very soon your milk will reach the proper pH and the cheese will curdle almost immediately. Let it stand 10 minutes. If you want a softer cheese, add 1 to 2 cups hot water at this point. When the curds have settled below the whey, you are ready to drain.
Little Miss Muffet, sat on her tuffet, Eating her curds and whey... I have no idea what a tuffet looks like, but here are curds and whey!
Tie up the cheeseclothe around the curds and hang them over the sink for an hour or so until the whey has all seeped out. I put the saved whey back in the milk jug and saved it in the refrigerator to use in recipes (See Mushroom Gravy and Scones coming soon).
When the curds are dry, unwrap, turn into a bowl and season if desired. (I used 1/2 tsp salt and a little more than 1/2 tsp ground hops. Love it!) This cheese can be seasoned with herbs, spices, dried tomatoes, chopped veggies, or eaten plain.The final weight of the cheese using 1/2 gallon low fat milk was 8 oz. Whole milk would yield more cheese.
Eat right away (Who can wait?) or store covered in the fridge for up to two weeks.
MacNCheese with Bratwurst
Hmmmm. Frozen pasta from The Pasta Shoppe. Easy, quick, fresh. Make up a cheese sauce with Jewitt's Sharp Cheddar, Evan's Creamery milk and Gianforte Farms flour. Sprinkle the top with some dried oregano from Heritage Farms and serve it with Bratwurst Sausage from Purdy's. I had a craving for sauerkraut and MacDonald Farm was out, so I bought a can at the grocery. Please forgive me.
My husband couldn't eat both sausages, so one went into the fridge. The next night I made an omelette with eggs from our chickens, some more cheese from Jewitts, a little diced onion from Mizrahi Manor and slivers of bratwurst. Waste not, want not.
Pork Chops and Sweet Potato Fries
Finally hooked up my camera to the computer to get some of the pictures from the last month.
Way back in January I made this Pork chop and sweet potato fry dinner... It was delicious.
- Ingallside Meadows Pork Chops, pan-fried and served with Mizrahi Manor sweet onions carmelized in Foothill Hops Spiced Northern Brown mustard served on greens from Fingerlakes Fresh.
- Sweet potato fries from Mizrahi Manor.
- Whispering Pines White Bread
- Sweet Honey Mead (made by us).
Wednesday, February 17, 2010
Brussel Sprouts
I had no clue how many brussel sprouts were in a quart. Gotta find some more recipes.
Monday, February 15, 2010
Small order this week. Seems we've filled up the freezer with Bounty meats. One thing I've noticed is that there is absolutely no waste when I shop through Bounty. Since the food is so good, we savor it and welcome left overs. The meat is incredibly lean and not pumped full of water. Therefore a pound of meat seems to go twice as far as grocery fare. Time for some meal planning to use up what we have stockpiled.
This week's order was just over $38.00 - just enough to get my home delivery.
Brussel Sprouts - Gardner's Gladiolus (Glad they are back! More produce - yeah!)
Gala Apples - Split Rail Apple Farm
2% Milk - Evans Farmhouse Creamery
Pasta Capellini - The Pasta Shoppe
Sweet Country Italian Dressing - Ramona's Dressing
Bratwurst - Purdy's
Lamb Loin Chops - Lamb's Quarters Organic Farm
And my weekly staples
Salad Bouquet - Fingerlakes Fresh
White Bread Loaf - Whispering Pines Bakery
So what have I planned?
Well, Wednesday night I think we'll eat the bratwurst with brussel sprouts in place of sauerkraut. I'll slice the sprouts thin and sautee them and the meat - braised in beer of course! Buttermilk corn bread made with Gianforte Farms cornmeal and New Hope Mills buttermilk pancake mix - see earlier post for recipe.
Lamb is something new to us. Not sure how to serve it. I'm thinking panfried with an Red Jacket Orchard applesauce glaze served with grilled Bounty potatoes and onions. I have a little Whispering Pines pumkin bread left that might make a nice compliment. That bread is delicious - moist even after several days in the fridge.
Oh, dear! Where did my bottle of Ramona's dressing go? I tend to collect half full jars of salad dressings, but not this one - empty and gone. Missed it at the end of this week . More in the cart!
I'm hoping to make some Lemon Hop Ricotta with the milk. We'll see how that goes. Maybe serve it with the pasta and marinara sauce from The Pasta Shoppe, and some Quarry Brook Farms mild Italian sausage - sounds like a good Saturday supper.
Around the farm... Day off from work today - so needed. I cleaned the cellar to set up a workspace for making soap. The fats are heating and the lye cooling as I write this. Got a shipment of bottles in today, so I can now schedule production runs of both mustards, a new Hopped Up Italian seasoning, and Hopped Up Beer Can Chicken Rub just in time for spring. Just need to finish the new labels - I'm in a creative slump! As soon as the soap traces, I'm down to the brewshop to finish up an inventory and restock order. Come on by in a week or two, and brew your own with Foothill Hops, soon to be available through the Bounty.
This week's order was just over $38.00 - just enough to get my home delivery.
Brussel Sprouts - Gardner's Gladiolus (Glad they are back! More produce - yeah!)
Gala Apples - Split Rail Apple Farm
2% Milk - Evans Farmhouse Creamery
Pasta Capellini - The Pasta Shoppe
Sweet Country Italian Dressing - Ramona's Dressing
Bratwurst - Purdy's
Lamb Loin Chops - Lamb's Quarters Organic Farm
And my weekly staples
Salad Bouquet - Fingerlakes Fresh
White Bread Loaf - Whispering Pines Bakery
So what have I planned?
Well, Wednesday night I think we'll eat the bratwurst with brussel sprouts in place of sauerkraut. I'll slice the sprouts thin and sautee them and the meat - braised in beer of course! Buttermilk corn bread made with Gianforte Farms cornmeal and New Hope Mills buttermilk pancake mix - see earlier post for recipe.
Lamb is something new to us. Not sure how to serve it. I'm thinking panfried with an Red Jacket Orchard applesauce glaze served with grilled Bounty potatoes and onions. I have a little Whispering Pines pumkin bread left that might make a nice compliment. That bread is delicious - moist even after several days in the fridge.
Oh, dear! Where did my bottle of Ramona's dressing go? I tend to collect half full jars of salad dressings, but not this one - empty and gone. Missed it at the end of this week . More in the cart!
I'm hoping to make some Lemon Hop Ricotta with the milk. We'll see how that goes. Maybe serve it with the pasta and marinara sauce from The Pasta Shoppe, and some Quarry Brook Farms mild Italian sausage - sounds like a good Saturday supper.
Around the farm... Day off from work today - so needed. I cleaned the cellar to set up a workspace for making soap. The fats are heating and the lye cooling as I write this. Got a shipment of bottles in today, so I can now schedule production runs of both mustards, a new Hopped Up Italian seasoning, and Hopped Up Beer Can Chicken Rub just in time for spring. Just need to finish the new labels - I'm in a creative slump! As soon as the soap traces, I'm down to the brewshop to finish up an inventory and restock order. Come on by in a week or two, and brew your own with Foothill Hops, soon to be available through the Bounty.
Saturday, February 13, 2010
Been Busy Planning Local Events.
For lunch today: Mushroom Cheeseburger Sandwiches made with Drover Hill ground chuck, Windy Ridge curd cheese, fresh mushrooms from the mushroom kit in our backroom, and Mizrahi Manor onions carmelized in Foothill Hops mustard all served on a Whispering Pine Bakery garlic braid roll. Side salad bouqet greens from Fingerlakes Fresh with Ramona's Sweet Country Italian dressing.
Sorry I haven't posted in a few weeks. We have been celebrating birthdays, babysitting the grandchildren, and just generally enjoying this pleasant winter weather cozied up by the fireplace. We have also been very busy planning and promoting some upcoming events that relate to Madison County Agriculture. We're still buying (almost) all our groceries from CNY Bounty and are very pleased to see La Maison Blanche and Poolville Country Store back. Still miss Circa. These producers supply our version of fast food. Poolville's sausage gravy was so good this week.
If you suffer from gluten allergies, please check out NEW Bounty offerings from our neighbors at the beach, Kielbasinski's Gluten Free Bakery.
Mark your calendars! Madison County "BUY LOCAL" week will be July 18-24 this year. Earlier date means farmers can connect with consumers earlier in the season. It will be a busy time for us at Foothill Hops as we will be working on Buy Local Week, Open Farm Day, and the Stockbridge Valley Community Fair all in the same week. So much to do. So little time.
Lots going on at Foothill Hops this week. Our mustard just got picked up by two additional retailers through the Nelson Farms Marketing Group, so we are stepping up production. We're working on labels and packaging for some additional products that we hope to offer through the Bounty this spring. We also recently sold our mustard online to a restaurant / brew pub in Kansas City that wants to feature it in their signature pub recipes. That means bigger packaging for local restaurant clients as well. Look for them on the Bounty in March. Speaking of March, if you have an interest in Hops, you may wish to attend our first Northeast Hop Alliance hops institute "HOPS 101" on March 20th at Saranac Brewery. Learn all about hop growing and network with growers and brewers. Visit http://www.northeasthopalliance.org/ for more info.
Off to do some work in our store right after I enjoy a breakfast of Evan's Double Maple Yogurt with Upstate Harvest Maple Pecan granola. Dinner tonight? -Well, it is Valentine's weekend, so my wonderful husband is taking me out for a Prime Rib dinner at the American Legion. Buy local. Eat local. Serve local. Support local.
If you suffer from gluten allergies, please check out NEW Bounty offerings from our neighbors at the beach, Kielbasinski's Gluten Free Bakery.
Mark your calendars! Madison County "BUY LOCAL" week will be July 18-24 this year. Earlier date means farmers can connect with consumers earlier in the season. It will be a busy time for us at Foothill Hops as we will be working on Buy Local Week, Open Farm Day, and the Stockbridge Valley Community Fair all in the same week. So much to do. So little time.
Lots going on at Foothill Hops this week. Our mustard just got picked up by two additional retailers through the Nelson Farms Marketing Group, so we are stepping up production. We're working on labels and packaging for some additional products that we hope to offer through the Bounty this spring. We also recently sold our mustard online to a restaurant / brew pub in Kansas City that wants to feature it in their signature pub recipes. That means bigger packaging for local restaurant clients as well. Look for them on the Bounty in March. Speaking of March, if you have an interest in Hops, you may wish to attend our first Northeast Hop Alliance hops institute "HOPS 101" on March 20th at Saranac Brewery. Learn all about hop growing and network with growers and brewers. Visit http://www.northeasthopalliance.org/ for more info.
Off to do some work in our store right after I enjoy a breakfast of Evan's Double Maple Yogurt with Upstate Harvest Maple Pecan granola. Dinner tonight? -Well, it is Valentine's weekend, so my wonderful husband is taking me out for a Prime Rib dinner at the American Legion. Buy local. Eat local. Serve local. Support local.
Tuesday, January 26, 2010
So What's the Challenge?
Last fall I was watching "The 100 Mile Challenge" on the Green television network and reading JB MacKinnon and Alisa Smith's book, "Plenty - Eating Locally on the 100 Mile Diet". About that time we had a Bounty producer meeting and I got an inspiration. (Those who know me well, would call it "just another one of her crazy ideas".) At any rate, I thought it might be interesting to try eating from the CNY Bounty in much the same way that JB and Alissa and the Vancouver BC folks were eating locally. I mentioned it to one of the Bounty project advisory board members and she absolutely loved the idea. Since I was already both a Bounty producer and a consumer, she thought I would have a unique perspective. She thought it would be even better if I could start in the middle of winter and blog about it... and I thought my ideas were crazy. So in October I set up the Bountychallenge blog and posted a few comments to see how it would work. Then I sat back and tried to forget about the whole idea until...
January 1... It was the New Year - a good time to make resolutions to eat healthier, promote the local farmer, follow through on tasks left undone. It was mid-winter - that time of year that Becca thought would be good for a launch of the "Bounty Challenge". It was an exciting time for CNY Bounty. The producer protocol committee, of which I am a member, was finishing up their work on guidelines for producers. Becca came to dinner. The Chenango-Madison Bounty was now CNY Bounty and expanding. The new website and order processing system was about to go live. And I was missing my mom and big sister who have passed away. They both have birthdays around the new year and as I thought of them, I thought of the wonderful things that they had taught me to cook. I missed comfort food. You just don't get that same feeling with chicken nuggets!
So... I dove into the Bounty Challenge. I ordered, I cooked, I blogged. And after a week, I realized there was very little challenge to it at all. Unlike JB and Alissa, I did not have to go in search of local food. Here was the Bounty, already working with the farmers, ready to deliver just what I needed, right to my door. Sure, things changed some. No more running to the local mini-mart to pick up something on the way home because I forgot to get out meat in the morning. No more cardboard meals from cardboard boxes prepared in 5 minutes or less. I had to rethink what, when and how I cooked and ate. And I had to drag my husband along with me. Though I must say, he has complimented every meal prepared in the last three weeks. We are enjoying our meals and time spent together, and he is even joining me in the kitchen. Oh, why didn't I think of this earlier... (I love you Larry).
So there it is, the idea and how I came to start rather quietly on a venture that I thought would be quite a challenge and last about a week. But, that first week was so much fun, so easy and so full of good food and good company that I decided to try it for a second week, and now a third. I'm not sure we can go for a full year as JB and Alissa did, but we are headed into month two in the middle of winter and CNY Bounty has been our primary food source. We truly believe that as long as the producers have products to offer, we can do this and we will.
What does it mean that the CNY Bounty is my principle food source? Well, it means that I'm not grocery shopping regularly, and when I do, I'm trying to buy locally as much as possible. I do stray from strict 100%. I went to Walmart and bought 1 pound of carrots, a gallon of milk, a can of sauerkraut (McDonald's Farm is apparently out) and some candy. I eat lunch at work (school cafeteria) but my husband eats our Bounti-ful leftovers for his lunch. We go for chicken wings many Wednesdays to support our local American Legion and we ate at Colgate Inn on January 14 for the CNY Bounty website launch. This week, we were out of town for three days at the NOFA-NY conference in Saratoga Springs where Larry did a presentation on "Growing Organic Beer" to a full house! We couldn't eat from the Bounty, but nearly everything served at the conference was from organic farmers in New York. Please pardon us a bite at the Thruway rest stop and dinner Saturday evening at our favorite inn in Saratoga Springs.
And what is planned for this week? Well, my husband's birthday is on Saturday and the family is coming to celebrate with Sunday dinner. The menu: roast beef from Drover Hill, scalloped butternut squash and potatoes, a Waldorf style salad with Finger Lakes Fresh greens, apples, and Upstate Harvest cranberry cashew granola, and Whispering Pines Bakery white bread. Our daughters are bringing dessert, but were they not, I'm sure I could have whipped up a yellow cake with maple frosting that would have been about 90% Bounty. I'll post pictures - any chance to show off my grandkids.
So how about you? Are you ready to join me in the Bounty Challenge and eat for a week, a month, a year with CNY Bounty as your primary source of food? Would you like to blog about it along with me? If so, Email the Bounty at cnybounty@gmail.com. They will help us get connected. Can't wait to meet you.
Kate
January 1... It was the New Year - a good time to make resolutions to eat healthier, promote the local farmer, follow through on tasks left undone. It was mid-winter - that time of year that Becca thought would be good for a launch of the "Bounty Challenge". It was an exciting time for CNY Bounty. The producer protocol committee, of which I am a member, was finishing up their work on guidelines for producers. Becca came to dinner. The Chenango-Madison Bounty was now CNY Bounty and expanding. The new website and order processing system was about to go live. And I was missing my mom and big sister who have passed away. They both have birthdays around the new year and as I thought of them, I thought of the wonderful things that they had taught me to cook. I missed comfort food. You just don't get that same feeling with chicken nuggets!
So... I dove into the Bounty Challenge. I ordered, I cooked, I blogged. And after a week, I realized there was very little challenge to it at all. Unlike JB and Alissa, I did not have to go in search of local food. Here was the Bounty, already working with the farmers, ready to deliver just what I needed, right to my door. Sure, things changed some. No more running to the local mini-mart to pick up something on the way home because I forgot to get out meat in the morning. No more cardboard meals from cardboard boxes prepared in 5 minutes or less. I had to rethink what, when and how I cooked and ate. And I had to drag my husband along with me. Though I must say, he has complimented every meal prepared in the last three weeks. We are enjoying our meals and time spent together, and he is even joining me in the kitchen. Oh, why didn't I think of this earlier... (I love you Larry).
So there it is, the idea and how I came to start rather quietly on a venture that I thought would be quite a challenge and last about a week. But, that first week was so much fun, so easy and so full of good food and good company that I decided to try it for a second week, and now a third. I'm not sure we can go for a full year as JB and Alissa did, but we are headed into month two in the middle of winter and CNY Bounty has been our primary food source. We truly believe that as long as the producers have products to offer, we can do this and we will.
What does it mean that the CNY Bounty is my principle food source? Well, it means that I'm not grocery shopping regularly, and when I do, I'm trying to buy locally as much as possible. I do stray from strict 100%. I went to Walmart and bought 1 pound of carrots, a gallon of milk, a can of sauerkraut (McDonald's Farm is apparently out) and some candy. I eat lunch at work (school cafeteria) but my husband eats our Bounti-ful leftovers for his lunch. We go for chicken wings many Wednesdays to support our local American Legion and we ate at Colgate Inn on January 14 for the CNY Bounty website launch. This week, we were out of town for three days at the NOFA-NY conference in Saratoga Springs where Larry did a presentation on "Growing Organic Beer" to a full house! We couldn't eat from the Bounty, but nearly everything served at the conference was from organic farmers in New York. Please pardon us a bite at the Thruway rest stop and dinner Saturday evening at our favorite inn in Saratoga Springs.
And what is planned for this week? Well, my husband's birthday is on Saturday and the family is coming to celebrate with Sunday dinner. The menu: roast beef from Drover Hill, scalloped butternut squash and potatoes, a Waldorf style salad with Finger Lakes Fresh greens, apples, and Upstate Harvest cranberry cashew granola, and Whispering Pines Bakery white bread. Our daughters are bringing dessert, but were they not, I'm sure I could have whipped up a yellow cake with maple frosting that would have been about 90% Bounty. I'll post pictures - any chance to show off my grandkids.
So how about you? Are you ready to join me in the Bounty Challenge and eat for a week, a month, a year with CNY Bounty as your primary source of food? Would you like to blog about it along with me? If so, Email the Bounty at cnybounty@gmail.com. They will help us get connected. Can't wait to meet you.
Kate
Monday, January 18, 2010
Save Time - Shop Bounty.
I just looked at the clock. I've been up just about an hour. In that time I've had my cup of coffee, checked my Email, planned my menus for the week, did my grocery shopping, and told the world about it. Zero miles on the car.
Now, let's compare to shopping at the local Walmart.
20 minutes there. 20 minutes back. 20 minutes in the checkout. One hour's time. No coffee, no Email, no meal plan, no groceries, no blog and 20 miles on the car (a gallon of gas). Not to mention the other $50-100 I would have spent on stuff I don't need.
Now, let's compare to shopping at the local Walmart.
20 minutes there. 20 minutes back. 20 minutes in the checkout. One hour's time. No coffee, no Email, no meal plan, no groceries, no blog and 20 miles on the car (a gallon of gas). Not to mention the other $50-100 I would have spent on stuff I don't need.
Bounty Monday - Creative Shopping
No work today. Yeah. Love my job, but there is so much more of my life to enjoy and so little time to do it in. At least I have time to get my Bounty order in before the noon deadline. Here it is.
Bread - White Whispering Pines Bakery
*Loved this so much it will be in every order.
Flour - Pastry Gianforte Farm
* Apple pie or cobbler with last week's remaining apples. Cookies for Larry.
Butter - Queensboro Farm Products
* For the bread, cookies, and pie crust, and just because.
Apple Cider - Red Jacket Orchards
* Gotta have our juice in the morning. May use it in the cookies. Wish someone had oatmeal to offer.
Milk Unhomogenized - Evan's Farmhouse Creamery
* Been a long time since I drank whole milk. I have some cooking ideas!!! Read on through the week.
Chicken Half (cut in pieces) - Quarry Brook Farms (divided)
Salad Bouquet - Finger Lakes Fresh
Dressing - Sweet Country Italian Ramona's Dressing
* Planning baked chicken and biscuits with a salad on the side. Will use the rest of the chicken later.
Pork Chops - Ingallside Meadows Farm
Bitter Sweet Hot and Spicy Mustard - Foothill Hops Farm (yeah, us!)
Yams - Mizrahi Manor
Baby Pac Choi - Finger Lakes Fresh
* Pork chops, sweet potato fries with mustard dip, steamed pac choi
Stew Meat - Drover Hill Farm
Marinara Sauce The Pasta Shoppe
Basil - Finger Lakes Fresh
Onions - Mizrahi Manor
Potatoes - Red Lambs Quarters Organic Farm
* Sounds like beef stew to me. Where are the carrots? Off to Moshers in hopes they are open in the winter.
Carnival Squash - Heritage Farms
* Squash and chicken soup using the remaining chicken
Jack Be Little Pumpkins(4) - Heritage Farms
* Plan on stuffing them with extra sausage from last weeks order. We'll see what else is in the kitchen.
Sauerkraut - MacDonald Farms
* Hoping it is in stock. Still have Drover Hill hotdogs and bratworst from last week. Just waiting for the sauerkraut.
Not worrying about breakfast this week. Still have lots of granola, yogurt and cornbread left from last week. And we have our own bantam chickens. The eggs are tiny but abundant, and oh so fresh.
Bread - White Whispering Pines Bakery
*Loved this so much it will be in every order.
Flour - Pastry Gianforte Farm
* Apple pie or cobbler with last week's remaining apples. Cookies for Larry.
Butter - Queensboro Farm Products
* For the bread, cookies, and pie crust, and just because.
Apple Cider - Red Jacket Orchards
* Gotta have our juice in the morning. May use it in the cookies. Wish someone had oatmeal to offer.
Milk Unhomogenized - Evan's Farmhouse Creamery
* Been a long time since I drank whole milk. I have some cooking ideas!!! Read on through the week.
Chicken Half (cut in pieces) - Quarry Brook Farms (divided)
Salad Bouquet - Finger Lakes Fresh
Dressing - Sweet Country Italian Ramona's Dressing
* Planning baked chicken and biscuits with a salad on the side. Will use the rest of the chicken later.
Pork Chops - Ingallside Meadows Farm
Bitter Sweet Hot and Spicy Mustard - Foothill Hops Farm (yeah, us!)
Yams - Mizrahi Manor
Baby Pac Choi - Finger Lakes Fresh
* Pork chops, sweet potato fries with mustard dip, steamed pac choi
Stew Meat - Drover Hill Farm
Marinara Sauce The Pasta Shoppe
Basil - Finger Lakes Fresh
Onions - Mizrahi Manor
Potatoes - Red Lambs Quarters Organic Farm
* Sounds like beef stew to me. Where are the carrots? Off to Moshers in hopes they are open in the winter.
Carnival Squash - Heritage Farms
* Squash and chicken soup using the remaining chicken
Jack Be Little Pumpkins(4) - Heritage Farms
* Plan on stuffing them with extra sausage from last weeks order. We'll see what else is in the kitchen.
Sauerkraut - MacDonald Farms
* Hoping it is in stock. Still have Drover Hill hotdogs and bratworst from last week. Just waiting for the sauerkraut.
Not worrying about breakfast this week. Still have lots of granola, yogurt and cornbread left from last week. And we have our own bantam chickens. The eggs are tiny but abundant, and oh so fresh.
Sunday, January 17, 2010
Bounty Beer Braised Barbeque Beef Brisket
I am really enjoying this. It's been awhile since I've spent so much time in my kitchen, mixing and measuring (or not measuring). A wonderful Sunday night supper tonight. Barbeque beef brisket, baked butternut squash, apple and greens salad with raspberry vinaigrette, and fresh bread. My husband loved the meal. Good thing, because it was so hearty there are plenty of leftovers for his lunch another day. He's eating outside his comfort zone - he wouldn't choose squash on his own - yet, he enjoyed it immensely.
If you haven't yet noticed, I enjoy cooking with beer. Comes with the title of "Hop Queen" I guess. So when I decided to cook the Maple Avenue Beef Brisket today, it had to be beer braised. I chose Saranac's Mocha Stout for its rich color and coffee flavor which I love in roasted meat.
Creating a salad with the few fresh vegetables available on the Bounty at the beginning of January was a challenge. But the Finger Lakes salad bouquet and the fresh Crispin apples from
Split Rail Apple Farm inspired me to try my hand at a raspberry vinaigrette. No recipe, just mixed up some things I found in the kitchen. Sweet result!
Bounty Beer Braised Barbeque Beef Brisket
1 Tbs vegetable oil
2 lbs Maple Avenue beef brisket
Sea salt
12 oz Saranac Mocha Stout beer
2 Tbs Foothill Farms Spiced Northern Brown mustard
1/2 cup Ye Olde Landmark Tavern Barbeque Sauce (not from Bounty but local)
Preheat oven to 350 degrees. Wash and dry the brisket. Rub sea salt into the meat. Heat the oil in a heavy skillet. Place the meat in the skillet and turn to brown on both sides and ends to seal in the juices. Remove meat to roasting pan. Stir beer, mustard and barbeque sauce into meat juice in skillet. Simmer a few minutes to disolve mustard and barbeque sauce in the beer. Pour over brisket. Place in oven and cook slowly for 3 hours, adding water if necessary to reconstitute sauce - Sauce will thicken and blacken - watch carefully.
Baked Butternut Squash -Wash and dry exterior of squash. Cut in half lengthwise and remove seeds. Place cut side down in shallow roasting dish. Cover with foil and roast 30 minutes at 350 degrees. Scoop flesh from shell and stir in a dollup of butter, a bit of honey, and salt and pepper.
Finger Lakes Fresh Apple Raspberry Salad.
Tear salad greens into collander, rinse and pat dry. Arrange on salad plate. Thinly slice Crispin apples over the greens. Dress with Raspberry Vinaigrette dressing below.
Kate's Kitchen Raspberry Vinaigrette
1 Tbs vegetable oil
2 Tbs malt vinegar
3 Tbs* homemade raspberry jam (thanks to my daughter Reinele)
1/2 cup water*
Stir together and pour generously over fresh greens and fruit. *If I had thought of it, I may have reduced the jam and used the Red Jacket Orchards Raspberry Apple Juice instead of the water.
Meal rounded out with another slice of the Whispering Pines Bakery white bread.
Yumm.
I can't believe it's time to order from Bounty again tomorrow. What shall I buy?
If you haven't yet noticed, I enjoy cooking with beer. Comes with the title of "Hop Queen" I guess. So when I decided to cook the Maple Avenue Beef Brisket today, it had to be beer braised. I chose Saranac's Mocha Stout for its rich color and coffee flavor which I love in roasted meat.
Creating a salad with the few fresh vegetables available on the Bounty at the beginning of January was a challenge. But the Finger Lakes salad bouquet and the fresh Crispin apples from
Split Rail Apple Farm inspired me to try my hand at a raspberry vinaigrette. No recipe, just mixed up some things I found in the kitchen. Sweet result!
Bounty Beer Braised Barbeque Beef Brisket
1 Tbs vegetable oil
2 lbs Maple Avenue beef brisket
Sea salt
12 oz Saranac Mocha Stout beer
2 Tbs Foothill Farms Spiced Northern Brown mustard
1/2 cup Ye Olde Landmark Tavern Barbeque Sauce (not from Bounty but local)
Preheat oven to 350 degrees. Wash and dry the brisket. Rub sea salt into the meat. Heat the oil in a heavy skillet. Place the meat in the skillet and turn to brown on both sides and ends to seal in the juices. Remove meat to roasting pan. Stir beer, mustard and barbeque sauce into meat juice in skillet. Simmer a few minutes to disolve mustard and barbeque sauce in the beer. Pour over brisket. Place in oven and cook slowly for 3 hours, adding water if necessary to reconstitute sauce - Sauce will thicken and blacken - watch carefully.
Baked Butternut Squash -Wash and dry exterior of squash. Cut in half lengthwise and remove seeds. Place cut side down in shallow roasting dish. Cover with foil and roast 30 minutes at 350 degrees. Scoop flesh from shell and stir in a dollup of butter, a bit of honey, and salt and pepper.
Finger Lakes Fresh Apple Raspberry Salad.
Tear salad greens into collander, rinse and pat dry. Arrange on salad plate. Thinly slice Crispin apples over the greens. Dress with Raspberry Vinaigrette dressing below.
Kate's Kitchen Raspberry Vinaigrette
1 Tbs vegetable oil
2 Tbs malt vinegar
3 Tbs* homemade raspberry jam (thanks to my daughter Reinele)
1/2 cup water*
Stir together and pour generously over fresh greens and fruit. *If I had thought of it, I may have reduced the jam and used the Red Jacket Orchards Raspberry Apple Juice instead of the water.
Meal rounded out with another slice of the Whispering Pines Bakery white bread.
Yumm.
I can't believe it's time to order from Bounty again tomorrow. What shall I buy?
Saturday, January 16, 2010
Quick Bounty Buttermilk Cornbread
My cookbooks didn't have a corn bread recipe either. Guess I'd better go get Mom's cookbooks out of storage so I have recipes for real food.
I'm a lazy cook, so after looking up cornbread recipes on the web, I came up with this recipe for...
Quick Bounty Buttermilk Cornbread
Cream together...
1/2 cup butter
2/3 cup sugar
2 eggs
Stir in
1 1/2 cup New Hope Mills Buttermilk Pancake Mix
1 cup Gianforte Corn Meal
1 cup water
Spread in a lightly greased rectangular baking pan (mine was 8x13) and bake at 350 degrees about 25 minutes until golden brown and cooked through. Serve warm.
Yummy and oh so easy.
I'm a lazy cook, so after looking up cornbread recipes on the web, I came up with this recipe for...
Quick Bounty Buttermilk Cornbread
Cream together...
1/2 cup butter
2/3 cup sugar
2 eggs
Stir in
1 1/2 cup New Hope Mills Buttermilk Pancake Mix
1 cup Gianforte Corn Meal
1 cup water
Spread in a lightly greased rectangular baking pan (mine was 8x13) and bake at 350 degrees about 25 minutes until golden brown and cooked through. Serve warm.
Yummy and oh so easy.
The Great Chili Experiment
I guess I've never before had a kidney bean that tasted the way it was supposed to. I have always just opened a can of the red beans from the store. There I found a gooey icky sauce and bland, salty beans with very little flavor and texture, most of which came from the skins. But, take a cup and a quarter (you get 5 cups in the 2 pound bag) of Gianforte Farms kidney beans, prepare them right, and you have a nutty delight with just enough body that you can actually chew and oooh, taste it.
I wish my mom and big sis were still alive. They would have known what to do with dried beans. To me, they were totally foreign. I looked in the five different cookbooks on my shelf, and not one of them told me how to prepare these beans. So thankful for the Internet. I guess I knew they had to soak overnight and then simmer a long time, but I felt much more confident after reading it on the web. I also learned a few things about doing it right. Don't cook your beans in the same liquid that they soak in. Drain and rinse. Some of the hard to digest carbohydrates leech into the soaking liquid - easier digestion means less bean music later. There is some disagreement as to when to salt your beans. I took the advice that salting after cooking results in softer beans and less gas. My beans were easy to chew with just a little crunch - a nice mouth experience. My affinity for salt left my tastebuds a little disappointed, so I added a good dash of my hops and beer infused sea salt (watch for that in the Bounty this summer) and was pleased that I did.
Before I left for work in the morning, I opened a bottle of Middle Ages Brewing's Syracuse Pale Ale. Not to drink, no, I poured it over my dry beans. Hint - pour slowly. When the beer hits the beans, it reacts with the sugar in the beans and foams. I added just enough water to cover the beans and let them soak while I was at work. When I got home, I drained and rinsed the beans, opened another bottle of beer, and set the beans to simmer. Oh, the beans simmered in water. This time I drank the beer. Eat and drink local!
While the beans were simmering, I browned a pound of Drover Hill ground beef. There was almost no grease to drain away. But since I was going to put all the beans into the chili, I poured the tiny bit of grease into the bean pot to add flavor and keep the pot from boiling over. Back to the beef... of course, green peppers are out of season. Luckily I had some chopped peppers and onions that I had put away in the freezer this summer. Added 1/2 cup of these to the beef and simmered briefly. Tomatoes - oh, what a year for tomatoes. We managed to get a few fresh out of the garden before the blight hit, but not enough to can. So I begrudgingly took a 28 oz can of whole canned tomatoes out of the store panty and added that to the meat. 2 Tablespoons of chili powder, a good dash of red pepper flakes, and a little black pepper. Drain the beans and add them to the pot. Salt to taste. Simmer to blend flavors and enjoy. The result was incredible. The nutty flavor of the beans, like I said, was new to me but I truly enjoyed it.
We ate the chili with the white bread from Whispering Pines bakery because I totally forgot about making the cornbread. I can't say enough about how fresh that white bread was even on the third day after delivery. Yummm - It will definitely be on every Bounty order.
There is just enough left over chili to eat with the Drover Hill hotdogs on another day for lunch. Maybe I'll make the cornbread for that day.
I wish my mom and big sis were still alive. They would have known what to do with dried beans. To me, they were totally foreign. I looked in the five different cookbooks on my shelf, and not one of them told me how to prepare these beans. So thankful for the Internet. I guess I knew they had to soak overnight and then simmer a long time, but I felt much more confident after reading it on the web. I also learned a few things about doing it right. Don't cook your beans in the same liquid that they soak in. Drain and rinse. Some of the hard to digest carbohydrates leech into the soaking liquid - easier digestion means less bean music later. There is some disagreement as to when to salt your beans. I took the advice that salting after cooking results in softer beans and less gas. My beans were easy to chew with just a little crunch - a nice mouth experience. My affinity for salt left my tastebuds a little disappointed, so I added a good dash of my hops and beer infused sea salt (watch for that in the Bounty this summer) and was pleased that I did.
Before I left for work in the morning, I opened a bottle of Middle Ages Brewing's Syracuse Pale Ale. Not to drink, no, I poured it over my dry beans. Hint - pour slowly. When the beer hits the beans, it reacts with the sugar in the beans and foams. I added just enough water to cover the beans and let them soak while I was at work. When I got home, I drained and rinsed the beans, opened another bottle of beer, and set the beans to simmer. Oh, the beans simmered in water. This time I drank the beer. Eat and drink local!
While the beans were simmering, I browned a pound of Drover Hill ground beef. There was almost no grease to drain away. But since I was going to put all the beans into the chili, I poured the tiny bit of grease into the bean pot to add flavor and keep the pot from boiling over. Back to the beef... of course, green peppers are out of season. Luckily I had some chopped peppers and onions that I had put away in the freezer this summer. Added 1/2 cup of these to the beef and simmered briefly. Tomatoes - oh, what a year for tomatoes. We managed to get a few fresh out of the garden before the blight hit, but not enough to can. So I begrudgingly took a 28 oz can of whole canned tomatoes out of the store panty and added that to the meat. 2 Tablespoons of chili powder, a good dash of red pepper flakes, and a little black pepper. Drain the beans and add them to the pot. Salt to taste. Simmer to blend flavors and enjoy. The result was incredible. The nutty flavor of the beans, like I said, was new to me but I truly enjoyed it.
We ate the chili with the white bread from Whispering Pines bakery because I totally forgot about making the cornbread. I can't say enough about how fresh that white bread was even on the third day after delivery. Yummm - It will definitely be on every Bounty order.
There is just enough left over chili to eat with the Drover Hill hotdogs on another day for lunch. Maybe I'll make the cornbread for that day.
Wednesday, January 13, 2010
Bounty Delivery - Right to My Door
Our biggest CNY Bounty order arrived today. The salad bouquet from Finger Lakes Fresh looks so fresh - crisp, green, edges sharp, not curled and brown like in the grocery stores. These greens are grown hydroponically and come with the roots intact to even better preserve their freshness. I'm sure they will make a scrumptious salad.
Didn't get the marinara sauce that we ordered. Sometimes the orders just outpace the website I guess. Well, I did wait until the last minute. I'll know better next time.
I loved the meat we have purchased before from Drover Hill. Trying the hotdogs this week. They are some of the best looking hotdogs I've ever seen. Better even than Hoffmans. I like Drover Hill bologna, so I'm sure these will be great. I'll let you know.
The beef brisket from Maple Avenue Farms weighed in at 1.7 pounds. Just right for dinner for two with left overs for a lunch. We like squash, but always find that the squash in the grocery stores are too big for us. I am not so creative with leftover squash, so we always waste a lot. The butternut squash in our Bounty order was called "Small" and it is just the perfect size for our dinner. I'm glad that I won't have to deal with the guilt of waste.
Oooh, the loaf of bread from Whispering Pines is so light and fluffy and perfectly golden brown. I baked blue ribbon bread when I was in 4H and this is so much better than that ever looked. I am humbled. The strawberry tarts from Whispering Pines are also beautiful with little star cutout centers to let the filling show and the star laid on top as an accent. Good tasting fresh food that is pretty. It doesn't get any better than this.
Didn't get the marinara sauce that we ordered. Sometimes the orders just outpace the website I guess. Well, I did wait until the last minute. I'll know better next time.
I loved the meat we have purchased before from Drover Hill. Trying the hotdogs this week. They are some of the best looking hotdogs I've ever seen. Better even than Hoffmans. I like Drover Hill bologna, so I'm sure these will be great. I'll let you know.
The beef brisket from Maple Avenue Farms weighed in at 1.7 pounds. Just right for dinner for two with left overs for a lunch. We like squash, but always find that the squash in the grocery stores are too big for us. I am not so creative with leftover squash, so we always waste a lot. The butternut squash in our Bounty order was called "Small" and it is just the perfect size for our dinner. I'm glad that I won't have to deal with the guilt of waste.
Oooh, the loaf of bread from Whispering Pines is so light and fluffy and perfectly golden brown. I baked blue ribbon bread when I was in 4H and this is so much better than that ever looked. I am humbled. The strawberry tarts from Whispering Pines are also beautiful with little star cutout centers to let the filling show and the star laid on top as an accent. Good tasting fresh food that is pretty. It doesn't get any better than this.
Monday, January 11, 2010
Mondays - Time to Order from the BOUNTY
It is Monday and therefore time to get my Bounty order in before the noon deadline. I don't know why I procrastinate so. I can order anytime between Friday and Monday noon and I always wait till the last minute. It's the middle of winter. Not much in season. Looks like Circa and La Maison Blanche are on vacation (nothing in their stores this week). Lots of stuff out of stock because I waited till the last minute. It will be a challenge.
Today I'm ordering: (Just about $100 for a week's worth of breakfasts and dinners with leftovers for lunches.)
Capellini Angel Hair pasta from The Pasta Shoppe
Marina Sauce from the Pasta Shoppe (for the capellini)
Oregano from Heritage Farm
Sweet Italian Sausage Links from Ingallside Meadows
Salad Bouquet from Finger Lakes Fresh
Kidney Beans from Gianforte Farm (making beer chili)
Ground Chuck from Dover Hill Farms (for the chili)
Corn Meal from Gianforte Farm (to make cornbread)
Sharp Cheddar Cheese from Jewitts Cheese House (to grate over the chili and maybe the pasta)
Old Fashioned Bread from Whispering Pines
Hotdogs from Drover Hill (making chili dogs with the leftovers)
Beef Brisket from Maple Avenue Farms
Small Butternut Squash from Lambs Quarters (side dish with the brisket)
Old Fashioned Strawberry Tarts from Whispering Pines Bakery
Bratwurst from Ingallside Meadows
Sauerkraut from MacDonald Farm (out of stock as I submitted order - first come, first served!)
Crispin Apples from Split Rail Apple Farm
Breakfasts:
Yogurt from Evans Creamery
Maple Pecan Granola from Upstate Harvest
Buttermilk Pancake Mix from New Hope Mills
Raspberry Apple Juice from Red Jacket Orchards
Today I'm ordering: (Just about $100 for a week's worth of breakfasts and dinners with leftovers for lunches.)
Capellini Angel Hair pasta from The Pasta Shoppe
Marina Sauce from the Pasta Shoppe (for the capellini)
Oregano from Heritage Farm
Sweet Italian Sausage Links from Ingallside Meadows
Salad Bouquet from Finger Lakes Fresh
Kidney Beans from Gianforte Farm (making beer chili)
Ground Chuck from Dover Hill Farms (for the chili)
Corn Meal from Gianforte Farm (to make cornbread)
Sharp Cheddar Cheese from Jewitts Cheese House (to grate over the chili and maybe the pasta)
Old Fashioned Bread from Whispering Pines
Hotdogs from Drover Hill (making chili dogs with the leftovers)
Beef Brisket from Maple Avenue Farms
Small Butternut Squash from Lambs Quarters (side dish with the brisket)
Old Fashioned Strawberry Tarts from Whispering Pines Bakery
Bratwurst from Ingallside Meadows
Sauerkraut from MacDonald Farm (out of stock as I submitted order - first come, first served!)
Crispin Apples from Split Rail Apple Farm
Breakfasts:
Yogurt from Evans Creamery
Maple Pecan Granola from Upstate Harvest
Buttermilk Pancake Mix from New Hope Mills
Raspberry Apple Juice from Red Jacket Orchards
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