This week, many things changed since we sent the e on Sunday of what we thought we would be getting. We have ordered NY Ecologically grown Mutsu apples and organic red cabbage, yellow onions, russet potatoes and sweet dumpling squash, Maryland collard greens, Florida roma tomatoes, California broccoli, carrots, spinach and Valencia oranges, and Peruvian bananas and a Dominican pineapple.
shares: Pink Lady apples, a pomegranate, grapefruit and Anjou pears.
Wednesday, November 26, 2008
Tuesday, November 25, 2008
Gingerbread Muffins....Hmmmmm.....
For my birthday, I received a copy of Nigella Lawson Feasts - a cookbook I've wanted for several years. The premise of this book is that she gives you whole meals to celebrate different occassions throughout the year.
I tried her Gingerbread Muffins a couple days ago, and they were eatten in short order - and I was told they were/are fantastic. SO...I share this with you, just in case you want something special for Breakfast on Thursday (Thanksgiving).
Preheat oven to 400 and line a 12 - cup muffin tin with paper muffin cups.
In one bowl combine:
1 2/3 cups all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp. ground cloves
In a second bowl combine:
1 egg
1/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
3/4 cup whole milk
1/4 tsp. balsamic vinegar
6 tbsp vegetable oil (I used Canola)
4 tbsp. dark corn syrup
4 tbsp. molasses
Pour the wet ingredients into the dry ingredients and stir until mixed. Pour into muffin cups (I left about 1/4 inch at top). Bake 20 minutes (your house will smell WONDERFUL). Let cool.
I tried her Gingerbread Muffins a couple days ago, and they were eatten in short order - and I was told they were/are fantastic. SO...I share this with you, just in case you want something special for Breakfast on Thursday (Thanksgiving).
Preheat oven to 400 and line a 12 - cup muffin tin with paper muffin cups.
In one bowl combine:
1 2/3 cups all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp. ground cloves
In a second bowl combine:
1 egg
1/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
3/4 cup whole milk
1/4 tsp. balsamic vinegar
6 tbsp vegetable oil (I used Canola)
4 tbsp. dark corn syrup
4 tbsp. molasses
Pour the wet ingredients into the dry ingredients and stir until mixed. Pour into muffin cups (I left about 1/4 inch at top). Bake 20 minutes (your house will smell WONDERFUL). Let cool.
Monday, November 24, 2008
TUESDAY 11/25 PURPLE DRAGON ORDER
This week, we have ordered NY Ecologically grown Mutsu apples and Devoe pears and organic red cabbage, Michigan soup mix with some of the following: colored carrots, rutabagas, celeriac, parsnips or turnips, PA sweet potatoes (2nds to economize so expect some spots to cut off,) Florida roma tomatoes, California broccoli, celery, romaine lettuce, spinach and Valencia oranges, and Peruvian bananas. Call your coordinator ASAP re: quality—we have only 24 hours to get credits. Call your coordinator ASAP re: quality—we have only 24 hours to get credits.
Fruit shares: Pink Lady apples, a pomegranate, grapefruit and a pineapple.
Fruit shares: Pink Lady apples, a pomegranate, grapefruit and a pineapple.
Thursday, November 13, 2008
Thankgiving Dinner
Twelve years ago, Ted & I prepared a terrific Thanksgiving dinner - and no one ate it, except us. It was a ton of work, I felt that I'd missed out on a day of my life because I spent the whole day in the kitchen. Our then 15, 5,and 1 year old asked if they could please have oatmeal.
We decided it was time to re-think Thanksgiving. SO, starting the next year and every year since, I have asked my kids what one dish they would like to eat on Thanksgiving, and then I have helped them to shop for and prepare that dish. Amazingly it has brought a new level of family togetherness, and thankfulness to our table. Everyone has been assured of having one thing to eat that they really really like.
For many years William made applesauce every year. This was terrific for me, because we could make it several weeks in advance and freeze it (all I had to do on Thanksgiving day was thaw it). Will's favorite is PINK Applesauce - which you make with Paula Red apples - by cooking them with the skins on and then letting them sit for about a hour before putting them through the Foley Food Mill. It is unsweetened, which lets everyone add the amount of Maple Syrup to the applesauce that they prefer.
Eric is our potatoe fan, so mashed potatoes has been his dish for quite a while. As his tastes have changed, he now prefered to roast a head of garlic the day before (or sometimes the morning of) and add the carmelized garlic to the potatoes as he starts to mash them.
Caitlyn has most frequently made our pumpkin pie. Since we cook and mill the pumpkin in the fall and freeze it in packages that are the right amount for the pie, it takes no more time than opening a can of pumpkin to make the pie. This dish gets made the evening before. Then right before we serve it we whip up some cream with a bit of maple syrup added for sweetness.
When Allison was still living at home she prepared a baked fruit dish that includes cranberries, apples and pears with a crunchy topping of nuts and oats. HMMM - now Caitlyn and I prepare this together.
Ted chose to prepare the Turkey - since that is the job his father always had. For several years now, he has brined the bird the night before in a mixture of stock, salt, sugar, honey and ice. Then he slowly grills the bird on our weber grill with a bit of wood chips added so that we end up with a lovely smokey bird.
That leaves me to finish the meal with a green bean casserole (no I don't use canned soup in it) topped with quick fried shallots, and dressing (stuffing a grilled bird is not a good thing).
And every year I am very thankful that I did not spend the day in the kitchen preparing all the food.
We decided it was time to re-think Thanksgiving. SO, starting the next year and every year since, I have asked my kids what one dish they would like to eat on Thanksgiving, and then I have helped them to shop for and prepare that dish. Amazingly it has brought a new level of family togetherness, and thankfulness to our table. Everyone has been assured of having one thing to eat that they really really like.
For many years William made applesauce every year. This was terrific for me, because we could make it several weeks in advance and freeze it (all I had to do on Thanksgiving day was thaw it). Will's favorite is PINK Applesauce - which you make with Paula Red apples - by cooking them with the skins on and then letting them sit for about a hour before putting them through the Foley Food Mill. It is unsweetened, which lets everyone add the amount of Maple Syrup to the applesauce that they prefer.
Eric is our potatoe fan, so mashed potatoes has been his dish for quite a while. As his tastes have changed, he now prefered to roast a head of garlic the day before (or sometimes the morning of) and add the carmelized garlic to the potatoes as he starts to mash them.
Caitlyn has most frequently made our pumpkin pie. Since we cook and mill the pumpkin in the fall and freeze it in packages that are the right amount for the pie, it takes no more time than opening a can of pumpkin to make the pie. This dish gets made the evening before. Then right before we serve it we whip up some cream with a bit of maple syrup added for sweetness.
When Allison was still living at home she prepared a baked fruit dish that includes cranberries, apples and pears with a crunchy topping of nuts and oats. HMMM - now Caitlyn and I prepare this together.
Ted chose to prepare the Turkey - since that is the job his father always had. For several years now, he has brined the bird the night before in a mixture of stock, salt, sugar, honey and ice. Then he slowly grills the bird on our weber grill with a bit of wood chips added so that we end up with a lovely smokey bird.
That leaves me to finish the meal with a green bean casserole (no I don't use canned soup in it) topped with quick fried shallots, and dressing (stuffing a grilled bird is not a good thing).
And every year I am very thankful that I did not spend the day in the kitchen preparing all the food.
Wednesday, November 12, 2008
What's Coming on Saturday 11/15/08
Just heard from Janit -
This week, farmers and suppliers drove me a little crazy, saying they had things, then didn't have them, changing prices, and so forth, so we finally ended up with the following. (I bet you didn't know the world of veggies was so exciting!)
We are expecting NY Ecologically grown #2 Honeycrisp apples, NY organic kale, russet potatoes and butternut squash, PA celery (small heads) and PA or CA lettuce, Massachusetts cranberries, Canadian brussels sprouts, a Florida Booth avocado (big & shiny; eat when just tender,) CA carrots, cauliflower and Valencia oranges and Peruvian bananas. Call your coordinator ASAP re: quality—we have only 24 hours to get credits.
Fruit shares: NY eco Mutsu apples, strawberries, a pineapple, grapefruit and a mango
This week, farmers and suppliers drove me a little crazy, saying they had things, then didn't have them, changing prices, and so forth, so we finally ended up with the following. (I bet you didn't know the world of veggies was so exciting!)
We are expecting NY Ecologically grown #2 Honeycrisp apples, NY organic kale, russet potatoes and butternut squash, PA celery (small heads) and PA or CA lettuce, Massachusetts cranberries, Canadian brussels sprouts, a Florida Booth avocado (big & shiny; eat when just tender,) CA carrots, cauliflower and Valencia oranges and Peruvian bananas. Call your coordinator ASAP re: quality—we have only 24 hours to get credits.
Fruit shares: NY eco Mutsu apples, strawberries, a pineapple, grapefruit and a mango
Chicken and Dumplings for Dinner Tonight!!!
I was asked to post my Chicken and Dumplings recipe - so here it 'tis. My family loves this dish, and it is very easy to prepare.
Ingredients
Serves 8.
3 pounds chicken pieces (preferably breasts and thighs)
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 dried bay leaves
1 teaspoon dried thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Directions
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
Remove chicken, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.
This hearty recipe comes from Martha Phelps Stamps, owner and executive chef of Martha's at the Plantation. She has a cookbook too!!!
Ingredients
Serves 8.
3 pounds chicken pieces (preferably breasts and thighs)
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 dried bay leaves
1 teaspoon dried thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Directions
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
Remove chicken, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.
This hearty recipe comes from Martha Phelps Stamps, owner and executive chef of Martha's at the Plantation. She has a cookbook too!!!
Monday, November 10, 2008
EveryDay Bread 11/10/08
Freshly baked EVERYDAY bread - smells as good as it looks! The recipe is in a previous blog entry.
Actually this post was an excuse to learn to post photos....
ENJOY!
Wed 11/12 Update - Please Read
Janit just let me know that Wednesday's order will not include a pumpkin - the farmer did not have enough of them, so he substituted Butternut Squash.
I apologize for misinforming you - in the produce industry this does happen occassionally -
Paula
I apologize for misinforming you - in the produce industry this does happen occassionally -
Paula
Sunday, November 9, 2008
WED 11/12/08 PURPLE DRAGON ORDERS
Janit London posted this earlier today -
This is what we expect to be in the Wednesday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them. Prices are very high right now and we wanted to get you some essential Thanksgiving ingredients this order, so that is why we have pumpkins, russet potatoes and onions.
LOCAL russet potatoes, grown organically but not certified*, organic *yellow onions, pie pumpkins, (we could not get enough Long Island cheese pumpkins but we do have a few if you would like to special order one, spinach, Japanese salad turnips, IPM Stayman apples, and from elsewhere, Brussels sprouts, a sweet Booth avocado, carrots, romaine lettuce, Valencia oranges, tomatoes, Anjou pears, and Peruvian bananas.
Fruit shares: I am planning to get Mutsu apples, strawberries, a pineapple, grapefruit and a mango.
This is what we expect to be in the Wednesday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them. Prices are very high right now and we wanted to get you some essential Thanksgiving ingredients this order, so that is why we have pumpkins, russet potatoes and onions.
LOCAL russet potatoes, grown organically but not certified*, organic *yellow onions, pie pumpkins, (we could not get enough Long Island cheese pumpkins but we do have a few if you would like to special order one, spinach, Japanese salad turnips, IPM Stayman apples, and from elsewhere, Brussels sprouts, a sweet Booth avocado, carrots, romaine lettuce, Valencia oranges, tomatoes, Anjou pears, and Peruvian bananas.
Fruit shares: I am planning to get Mutsu apples, strawberries, a pineapple, grapefruit and a mango.
Monday, November 3, 2008
EVERYDAY BREAD
Yes - for the past month I've been making bread every week - always on Monday, sometimes later on if we eat it all. No - it is not hard. No - I don't have a bread machine. I do, however, have a Kitchen Aid mixer. I learned to make this recipe watching Alton Brown on the Food Network - and here is how it goes....
Sunday night - 5 min. Prep time -
Mix 1 envelope Rapid Rise Yeast, 1 cup All Purpose Flour, 1 tbsp. Sugar with 1 3/4 cups warm water (not hot - that will kill the yeast). I put this into a bowl (often a 1 quart ziplock cheap bowl from the grocery, and set the lid on top, but do not seal - the idea is to keep the dust out, but not cause the starter to blow up in your kitchen). After about 30 min (it should smell yeasty and look bubbly) put into the fridge overnight.
Monday morning - 10 min. Prep time -
Into your mixer put 2 cups of flour (I use 1 whole wheat and 1 ap white) and pour the start on top of the dry ingredients. Add 1 tsp. salt. Turn on the mixer (use the bread hook). When everything appears to be mixed (really wet looking) add more flour. You can add up to 2 more cups (for a total of 5 cups of flour) - it depends on the humidity and temp as to how much it will take. Turn on the mixer and let this run until the dough forms a ball and rolls around the bowl - it can take 5 min. or so for this to happen. Generally I add the flour in 1/2 cup increments so that I can try to figure out how much flour it will take.
If you find that you have lots of dry crumbly parts on the bottom -you have added more than your bread can take. If it is too wet - then it won't form a ball.
Take a large bowl and grease it with spray on (like PAM) or with a paper towel and come canola oil (the way I do it). Put the dough ball into the bowl. Cover loosely with a light weight kitchen towel (not terry cloth - something woven is good). Place in your oven. On the rack under the dough, place a large container (mine is rectangular and about 2 inches deep - a roasting pan). Add 1 quart boiling water - then shut the oven door. Do not turn it on.
In about 1 hour - your dough will be risen and ready to punch down. Then reform in a ball, put back in bowl, drain the roasting pan and add anouther quart of boiling water - close the door.
In about 1 hour - your dough will be ready to punch down a second time (this is the secret of terrific home made bread by the way) - you can put it into a greased bread pan or form into a ball and put in a layer cake pan. cover with a towel, back into the oven - yet another quart of boiling water and let sit for 1 hour.
Now - it appears you are ready to bake. Pull out the roasting pan, and the towel. If you want - you can paint the top of the bread with 1 tbsp. cornstarch in 2 tbsp. water, or you can make an egg wash - 1 egg and 1/4 cup water - paint it onto the bread gently - you don't want to punch it down - while you are pre-heating your oven to 400 degrees.
When the oven is ready - gently put in the bread and bake for 40 min.
Let cool 20 min. before you cut the bread.
NOTE - this works great for me on Mondays - since I also wash clothes - I work on laundry for a few minutes, work on bread for a few minutes, check facebook, post to the blog and repeat!
Sunday night - 5 min. Prep time -
Mix 1 envelope Rapid Rise Yeast, 1 cup All Purpose Flour, 1 tbsp. Sugar with 1 3/4 cups warm water (not hot - that will kill the yeast). I put this into a bowl (often a 1 quart ziplock cheap bowl from the grocery, and set the lid on top, but do not seal - the idea is to keep the dust out, but not cause the starter to blow up in your kitchen). After about 30 min (it should smell yeasty and look bubbly) put into the fridge overnight.
Monday morning - 10 min. Prep time -
Into your mixer put 2 cups of flour (I use 1 whole wheat and 1 ap white) and pour the start on top of the dry ingredients. Add 1 tsp. salt. Turn on the mixer (use the bread hook). When everything appears to be mixed (really wet looking) add more flour. You can add up to 2 more cups (for a total of 5 cups of flour) - it depends on the humidity and temp as to how much it will take. Turn on the mixer and let this run until the dough forms a ball and rolls around the bowl - it can take 5 min. or so for this to happen. Generally I add the flour in 1/2 cup increments so that I can try to figure out how much flour it will take.
If you find that you have lots of dry crumbly parts on the bottom -you have added more than your bread can take. If it is too wet - then it won't form a ball.
Take a large bowl and grease it with spray on (like PAM) or with a paper towel and come canola oil (the way I do it). Put the dough ball into the bowl. Cover loosely with a light weight kitchen towel (not terry cloth - something woven is good). Place in your oven. On the rack under the dough, place a large container (mine is rectangular and about 2 inches deep - a roasting pan). Add 1 quart boiling water - then shut the oven door. Do not turn it on.
In about 1 hour - your dough will be risen and ready to punch down. Then reform in a ball, put back in bowl, drain the roasting pan and add anouther quart of boiling water - close the door.
In about 1 hour - your dough will be ready to punch down a second time (this is the secret of terrific home made bread by the way) - you can put it into a greased bread pan or form into a ball and put in a layer cake pan. cover with a towel, back into the oven - yet another quart of boiling water and let sit for 1 hour.
Now - it appears you are ready to bake. Pull out the roasting pan, and the towel. If you want - you can paint the top of the bread with 1 tbsp. cornstarch in 2 tbsp. water, or you can make an egg wash - 1 egg and 1/4 cup water - paint it onto the bread gently - you don't want to punch it down - while you are pre-heating your oven to 400 degrees.
When the oven is ready - gently put in the bread and bake for 40 min.
Let cool 20 min. before you cut the bread.
NOTE - this works great for me on Mondays - since I also wash clothes - I work on laundry for a few minutes, work on bread for a few minutes, check facebook, post to the blog and repeat!
I Hate Cauliflower!! or do I?
Well - I have hated it in the past. Mostly because it is such a DULL vegetable! Does not have much flavor. Most people put cheese on it - which is not a huge improvement! I've been very disappointed with recipes for this vegetable until last night!
SO - in case you feel the same way, I want to share my new Cauliflower Recipe with you.
BUDDHA'S HAPPY BELLY - from Nov/Dec 08 Vegetarian Times (p. 12)
2 tsp. Olive Oil
1/4 cup chopped green onions
2 cloves garlic, minced
1 tsp. curry powder
1 tsp. ground cumin
1 medium head califlower cut into 1 inch florets
1 cup diced tomatoes (canned are ok)
4.5 oz. cooked lentils
Heat olive oil in large saucepan over medium heat. Add green onions and garlic and saute until fragrant. Reduce heat and add curry and cumin. Cook 2 min. stiring frequently.
Add cauliflower and tomatoes and saute until cauliflower is tender. Add lentils - cook 1-2 minutes to heat through. Add salt to taste.
Now - After making this I was not totally happy (I like my Indian food ot have a bit of a kick). SO...I added 2 tbsp. Patak's Mild Curry Paste (my favority curry flavoring) and about 1 cup of chicken stock. I let it simmer while I made a pot of Jasmine Rice.
I served the curry over the rice - it was a great meal!!!
BTW - I get Patak's Mild Curry Paste at A&P - next to Mexican food items.
SO - in case you feel the same way, I want to share my new Cauliflower Recipe with you.
BUDDHA'S HAPPY BELLY - from Nov/Dec 08 Vegetarian Times (p. 12)
2 tsp. Olive Oil
1/4 cup chopped green onions
2 cloves garlic, minced
1 tsp. curry powder
1 tsp. ground cumin
1 medium head califlower cut into 1 inch florets
1 cup diced tomatoes (canned are ok)
4.5 oz. cooked lentils
Heat olive oil in large saucepan over medium heat. Add green onions and garlic and saute until fragrant. Reduce heat and add curry and cumin. Cook 2 min. stiring frequently.
Add cauliflower and tomatoes and saute until cauliflower is tender. Add lentils - cook 1-2 minutes to heat through. Add salt to taste.
Now - After making this I was not totally happy (I like my Indian food ot have a bit of a kick). SO...I added 2 tbsp. Patak's Mild Curry Paste (my favority curry flavoring) and about 1 cup of chicken stock. I let it simmer while I made a pot of Jasmine Rice.
I served the curry over the rice - it was a great meal!!!
BTW - I get Patak's Mild Curry Paste at A&P - next to Mexican food items.
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