Turley Pot Pie

So, Thanksgiving dinner is over. What are you going to do with the leftover turkey. The first thing that pops into my mind is, Turkey Pot Pie. Here's a good recipe, but feel free to use whatever other leftovers in it that you think work.
Ingredients:

Filling:

• 1 pound of boneless leftover turkey meat cut into 1 inch dice
• 1 tablespoon olive oil
• 2-3 cloves garlic minced
• 2 tablespoons of butter (I prefer from grass fed cows)
  
• 1/2 cup small-diced yellow onion
• 1/2 cup small-diced carrot
• 1/2 cup small-diced turnip
• 1/2 cup chopped leek
• 3 cups assorted wild mushrooms (such as shiitake, hedgehog and black trumpets) sliced
• 1/4 cup flour
• 2 cups turkey or chicken stock
  
• 1 tablespoon of fresh thyme, chopped
• 1 tablespoon, fresh, flat leaf parsley, chopped
• 1/4 cup heavy whipping cream
• 1 bay leaf
• salt - kosher or sea salt to taste
• pepper - fresh cracked to taste

Prepare the filling:

1. Heat olive oil in large, heavy bottomed sauce pan over medium-high heat.
2. Add onion,carrot, turnip, leek and wild mushrooms. Season with salt and pepper to taste.
3. Cook until vegetables are tender over medium-high heat for about 10 minutes.
4. Add flour and stir, cook for one minute.
5. Add the turkey stock, herbs, garlic, and cream.
6. Bring mixture to a simmer and cook for 5 minutes. Cool filling.

Preparation of Pot Pie:

1. Preheat oven to 400°.
   
2. Combine egg, thyme and fresh sage in a small bowl.
   
3. Fill pie dish with the pot pie filling and top the pie with your favorite pie crust, puff pastry, or fillo pastry (8-10 sheets of buttered fillo dough).
4. Crimp and tuck edges of dough into dish. Brush with egg wash, and sprinkle with chopped, fresh thyme and sage.
5. Bake the pot pie for 40-45 minutes until top is golden brown and interior is hot and bubbly.

Servings: 4-6

Note; If you don't want to buy or can't find shiitake mushrooms, use brown crimini mushrooms or button mushrooms. Also, feel free to add additional vegetables. I like to add raw or frozen peas, just before baking. Adjust the flavor to taste. If you have lots of left over turkey, you can make extra filling and freeze it for later use. Enjoy!

Wild Harvest: The Giant Puffball

What a year its been for the Giant puffball mushroom - they are popping up all over the place! Got one today and cooked up a nice omelet for lunch with bacon and oyster mushrooms. What's your favorite way to prepare puffballs?

Look for giant puffballs on the ground in well-fertilized fields or pastures where the underlying fungus has plenty of underground manure to decompose.

The large puffballs have no poisonous look-alikes, so they're a good mushroom for beginners.

This mushroom is a choice edible. Trim away the cuticle (covering) if it's encrusted with dirt, and cut out any bad parts with a paring knife. Try not to wash this mushroom under water, or it will become too soggy to sauté.

Slice the puffball, sauté it, steam it, or simmer it in soups, like other mushrooms. It's also great baked or grilled. It has a rich, earthy flavor with a texture of marshmallows.

(Information sourced from "Wild Man" Steve Brill, naturalist.)

Pumpkin Soup

I don’t know about you, but I get tired of reading “seasonal” recipes that call for canned ingredients. It’s fall, and instead of using canned pumpkin, here’s the real thing. Oh yes, remember to use 'pie' pumpkins, sometimes called 'sugar' pumpkins


INGREDIENTS
4 cups freshly-baked pumpkin chunks
1 large leek, cleaned, white parts chopped
1 medium onion, chopped
1/2 celery root, peeled and chopped
2 tart apples, such as Granny Smith, peeled, cored, and chopped
7 cups good-quality vegetable broth
1 teaspoon peeled and grated fresh ginger
1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage
1 teaspoon dried thyme
Sea salt to taste
1/4 teaspoon ground turmeric
Dash of nutmeg
Freshly ground black pepper
1 cup apple cider
1/2 cup plain nonfat yogurt
1 cup grated sharp Cheddar (optional)

Directions
1. Gently steam celery root, and apples in a large Dutch the leeks, onion, oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.
2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.
3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.

Serves 8

Tzatziki Sauce

With summers abundance upon us, thought I'd share a great recipe for all those cucumbers and dill you've got!

Tzatziki is a sauce served with several Greek and Turkish foods. Made with strained yogurt (or Greek yogurt) and served cold, it also makes a great dip for veggies. You can make your own yogurt and strain it or purchase store bought Greek yogurt.

I made a fabulous lunch today inspired by a recent post by one of my favorite bloggers Joy Cho. Avocado, egg and tzatziki on toasted sourdough. Delicious!

Tzatziki Sauce

Ingredients:

• 16oz. strained yogurt or store bought Greek yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

Directions:

1. Combine ingredients in a food processor and blend.
2. Transfer to a bowl or jar and chill for at least an hour.
3. Enjoy!

Local Lunch {BLT}

Nothing makes you feel better than a tasty lunch made from 100% local ingredients. King Family Farms bacon, Crumbs Birdseed bread, a couple heirloom tomatoes from Green Edge, greens from our garden and Piper's homemade mayonnaise from local eggs. YUM!

What did you have for lunch?

SOUTHERN SPICE {Skillet Roasted Okra}

I think Okra is one of the most delicious and often neglected vegetable. It's often used in traditional southern recipes, but there are numerous ways to prepare it. I got so excited to find these at the farmers market, I couldn't wait to start cooking.

Try this great quick and easy recipe- sure to get you hooked on these southern delights.

Skillet Roasted Okra

Ingredients:

• 3/4 teaspoon(s) hot paprika
• 1/4 teaspoon(s) ground cumin
• 1/4 teaspoon(s) ground coriander
• 1/4 teaspoon(s) ground fennel seeds
• 1/8 teaspoon(s) turmeric
• 1 pinch(s) cinnamon
• 1 pinch(s) ground fenugreek, optional
• 1 tablespoon(s) olive oil
• 1 pound(s) small okra, halved lengthwise
• Salt
• 2 tablespoon(s) fresh lemon juice

Directions:

1. In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric,cinnamon, and fenugreek.
2. In each a large skillet, heat 1 tablespoon of oil.
3. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes.
4. Season with salt and sprinkle with the spice mixture. Drizzle the lemon juice over the okra and serve.

MELON MADNESS {Cantaloupe Agua Fresca}

Melon Madness continues with a refreshing beverage. Agua fresca, or “fresh water” are typically drinks made from any combination of fruits or herbs, water and sugar, and always served icy cold. This variety has a delightfully light flavor and is sure to keep you cool on a hot summers day.

Cantaloupe Agua Fresca

Makes 8 drinks in 10-ounce glasses

Ingredients:

• 1 (4-pound*) cantaloupe or honeydew melon, seeded and cut into 1-inch cubes (about 8 cups)
• 1 1/2 cups water
• 1 to 2 tablespoons fresh lime juice
• 1/4 teaspoons salt
• 1 quart chilled club soda or seltzer

Garnish: lime wedges or melon slices

Directions:

Purée melon in batches with water in a blender or food processor.

Transfer to a colander lined with cheesecloth set over a deep bowl and let drain about one hour. Gather ends of towel and very gently squeeze any remaining juice from melon, then discard solids. Stir in lime juice and 1/4 tsp salt and chill for another hour.

Divide among 8 (10-ounces) glasses and top off with club soda. An ounce of vodka can be added for a refreshing summer cocktail. Mix can be made 4 days ahead and chilled. Add soda just before serving.

MELON MADNESS {Cantaloupe Sherbet}

As promised, the start of Melon Madness! When I came home from the Chesterhill Produce Auction with 8 melons, I knew I needed to get creative.

First up: Cantaloupe Sherbet! This recipes makes a deliciously dreamy dessert with a cool creamy texture. This recipe can also be made with out the milk for a dairy free alternative.

CANTALOUPE SHERBET

Ingredients:

• 1 pound of extra-ripe cantaloupe
• 1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
• 1/2 cup whole milk
• generous pinch of salt

Directions:

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
2. Add the milk, and salt.
3. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Add honey a little at a time, sweetening to taste. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
4. Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Serves 4 to 6.

BLAST FROM THE PAST {Heirloom Tomatoes}

An heirloom is generally considered to be a variety that has been passed down, through several generations of a family because of it's valued characteristics. Once you try an heirloom tomato- you'll understand the difference. The flavor and characteristics of heirlooms are unmatched by commercial varieties.

How to Buy
Try a few at the farmers' market to see which kind you like best. Brandywines are my favorite, with an intense, rich, traditional tomato taste. Ask a farmer what they recommend.

Regardless of the kind, look for plump tomatoes without bruises or decay. Heirlooms are more susceptible to cracking, but as long as the cracks are healed (meaning you can't see the flesh), the blemish won't affect taste or safety. Once home, store on the counter -- not in the refrigerator -- for a day or two.

Enjoy!

• Sliced with pesto and goat cheese
• Atop your favorite pizza recipe
• Sliced fresh with salt and pepper

HOLY SMOKES {Grilled Pizza}

Over the weekend I got to try my hand at grilling pizza. Through trial and error, 3 delicious pizzas and one broken pizza stone later, I present to you: the BEST way to grill pizza.

Grilled Pizza

1. Fire up your grill. I use split oak in a charcoal grill, but charcoal briquettes work just fine. Pizza will cook best on a hot fire. The ash should be white/gray. A gas grill should be turned to high. Make sure you allow the grill enough time to heat up.
2. Roll out the dough. I use Mark Bittman's pizza dough recipe. Thicker crusts work better.
3. Slide a well-floured peel (flat wide shovel-like spatula – floured cardboard will work just as well) underneath the dough. You can use cornmeal in place of flour if you like. Then, carefully slide the dough on the grill.
4. Keep an eye on the dough. Depending on the heat of the fire, the dough may cook rather quickly. Slide the peel (or spatula) underneath to loosen the dough and to check for doneness. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula. Don't be alarmed at grill marks on the dough but do not over cook! The dough should be firm, just starting to turn color.
5. Using your peel (or spatulas) remove the dough from the grill and flip it over on your floured table, cooked side up. Carefully coat the top of the dough with olive oil (it will be quite hot, so be careful.) Complete the pizza with your favorite toppings.
6. Slide a floured peel under your pizza and place it on the grill (uncooked side down!) Cover the grill immediately. Monitor the dough every few minutes to make sure it is not getting burnt. When cheese is melted and toppings are cooked- your pizza is ready!

Suggested Pizza Toppings

Integration Acres ramp pesto with Laurel Valley Creamery Havarti & Aphrocheesiac, caramelized onions and roasted red peppers.

Olive oil and herbs with Laurel Valley Creamery Havarti, fresh grated parmesan, shittake mushrooms and roasted eggplant

Integration Acres basil pesto with homemade ricotta cheese, fresh grated parmesan and heirloom tomatoes.

IN SEASON: {Wax Beans}

The Basics: Wax beans, which are pale yellow in color, are a type of snap bean with a slightly mild flavor, similar to green beans. They are at the peak of their season from late July to late September.

Buying and Storing: Look for crisp beans that snap when you break them. They should be free of wrinkles, bruises, and spots. The pods should be smooth with a slight green tinge at the tips, indicating that they are young and tender. Bumps that outline the seeds inside are a sign that the beans are overly mature and will be tough. Trim the stem ends and wash beans before using. Store them at room temperature, in a well-ventilated spot, up to 2 days, or refrigerate, loosely

To Use and Cook: Wax beans are great raw or cooked. Try them steamed and topped with fresh breadcrumbs or dressed with a vinaigrette. They can be roasted with a little olive oil, or boiled briefly and tossed with butter. They're also great raw in salads with cooked tuna or salmon, or served with a creamy herb dip.

(info from marthastewart.com)

TWOSDAY: {Cabbage + Salt = Sauerkraut}

Another new feature here on Eat With the Season is called TWOSDAY. We're taking it back to the basics, where 1+1=2. Its simple: we'll make delicious food with just two ingredients. And we'd love to hear from you! If you have a simple recipe you love - send it to info@ohiofoodshed.org.

First up, we're making sauerkraut. Fermentation increases the flavor, medicinal value and nutrition of foods and Sauerkraut certainly packs a punch. Making it from scratch is super easy and a rewarding experience that is well worth the wait.

The following recipe comes from Wild Fermentation, which is an excellent book if you don't already have it on your shelf.

Timeframe: 1-4 weeks (or more)

Special Equipment:

• Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
• Plate that fits inside crock or bucket
• One-gallon jug filled with water (or a scrubbed and boiled rock)
• Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):

• 5 pounds cabbage
• 3 tablespoons sea salt

Process:

1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
3. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
4. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
5. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
6. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
7. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
8. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
9. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

COCKTAIL HOUR: {Mojitos}

Here's the first post in a new feature called Cocktail Hour. I'll explore delicious cocktail recipes featuring the best in seasonal ingredients. First up: Mojitos!

It's summertime and fresh mint is abundant - invasive even. But when kept in check, and using the right varieties, mint is a wonderful addition to recipes both savory and sweet.

Mojitos are a traditional Cuban highball and are a perfect summer cocktail. The secret to a great Mojito is muddling the mint to release the essential oils, as opposed to chopping or tearing the leaves.

Traditional Mojito

Ingredients:

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Directions

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
2. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
3. Fill the glass almost to the top with ice.
4. Pour the rum over the ice, and fill the glass with carbonated water. Stir,
5. taste, and add more sugar if desired.
6. Garnish with the remaining lime wedge.

PEACHES: {Peach Habanero BBQ Sauce}

Peaches are yet another favorite summer fruit and are becoming abundant at farmers markets and produce stands.

When buying peaches, choose fruits with a fragrant aroma and flesh that yields a bit when pressed gently. Peaches can be stored in the refrigerator for 3-5 days.

Over the July Fourth weekend, I made some Peach Habanero Barbeque Sauce for a pig roast- my first foray in BBQ sauce making, which, if I might say so myself, was quite successful. The recipe below uses peach butter in addition to fresh peaches. I had canned a batch of peach butter two years ago which sadly had gotten burnt in the crock-pot, leaving it with a slightly smoky flavor. Not so good for spreading on toast, but dang did it make a good BBQ sauce.

Peach Habanero BBQ Sauce

Ingredients

• 1 cup dijon mustard
• 1 pint peach butter (apple butter can also be substituted for a delicious alternative)
• 1 cup ketchup
• 3 tbs. Worcestershire sauce
• 3 tbs. balsamic vinegar
• 2/3 cup dark brown sugar
• 1tsp. salt
• 1 ripe peach diced
• 1 habanero pepper
  

Directions:

1. Combine all ingredients and simmer over low heat for about 20-30 minutes.
2. Enjoy over pork or chicken.

PEACHY KEEN: {Summer Peach Tart}

This seems to be the summer for peaches, with local trees bending with the weight of these delightful fruits. Here's a delicious summer dessert, perfect for any occasion.

Summer Peach Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon finely grated lemon zest
• 7 tablespoons unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1/4 cup plus 2 tablespoons peach preserves
• 3 to 4 firm white peaches, cut into 1/2-inch wedges
• Confectioners' sugar, for dusting

Directions:

1. Preheat the oven to 375° and position a rack in the lower third of the oven.
2. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms.
3. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
4. Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top.
5. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale.
6. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden.
7. Immediately dust the tart with confectioners sugar and let cool for at least 30 minutes before cutting into wedges and serving.

OHIO BREW WEEK {Porter Burgers with Sweets + Beets}

Ohio Brew Week is here once again. To celebrate, I thought it appropriate to share a beer recipe, because let's face it, beer is good with food but beer IN food? Incredible.

There are numerous chances to sample some local flavor this week - so check out the OBW website for a full listing of beers and events.

For the recipe below, I used one of my favorite Ohio Porters, Edmund Fitzgerald from Great Lakes Brewing Company.

Porter Burgers with Sweets + Beets

EDDIE FITZ BBQ SAUCE (makes about 2 cups)

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, small dice
• 1/4 cup molasses
• 1 12 ounce can porter or stout
• 1/4 cup apple cider vinegar
• 1 can tomato puree (small can)
• 1 teaspoon red pepper flakes
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin

Directions:

1. In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.
2. Add the molasses, beer, vinegar and tomato puree then stir to combine.
3. Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce. While simmering, keep an eye on the sauce and stir occasionally.

GRILLED PORTER PATTIES

Ingredients:

• 1 pound ground beef
• 1 egg, whisked
• ¼ cup porter or stout
• 1 Tablespoon olive oil, plus extra for brushing the grill
• 2 teaspoons stone ground mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• ½ teaspoon black pepper
• 4 burger buns

Directions:

1. Preheat the grill or pan to medium.
2. Mix beer, olive oil, mustard, garlic, salt and pepper and slowly add to the beef.
3. Lightly mix with a fork until it reached a consistency that can be formed into patties. Separate the mixture into four or more portions, then lightly roll each portion into a ball and press down to make a burger patty.
4. Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill. Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).
5. Remove the patties from the grill and assemble each burger with desired toppings

Recommended Toppings: Eddie Fitz BBQ sauce, raw goat's milk cheddar cheese, greens and red onion.

SWEETS + BEETS

Ingredients:

• 2 medium sweet potatoes (try to look for long cylindrical potatoes)
• 4 medium beets
• Oil for frying

Directions:

1. Slice sweet potatoes and beets approx 1/8" thick
2. Heat about 1-2 inches of oil in a skillet over medium heat
3. Carefully place sweets + beets in hot oil with a slotted spoon or spatula
4. Cook until golden brown on each side
5. Remove from oil and dab between sheets of paper towel or newspaper.

BLACK RASPBERRIES {Individual Yogurt and Black Raspberry Cheesecakes}

Hello Eat With the Seasons readers! I'm Stina of the blog HearthBird. I am an Arizona native that just recently moved from California to Southern Ohio. As an avid natural foodie, I am certainly loving it here. What wonderful wild and home-grown treasure this place has to offer! I am so excited and honored to be sharing some of my Ohio culinary discoveries with you!

I know black raspberry season has reached it's peak and now the blackberries are setting on, but I just couldn't resist creating a post for all the raspberries I wild harvested and saved in the freezer. This recipe is versatile, so it would be well suited for any in-season or frozen berry you have on hand.

These cheesecakes are a little different than others you are probably familiar with. This recipe uses thick strained yogurt, making it much healthier than the standard cheesecake without compromising flavor or texture. I consider myself fairly obsessed with the stuff. I prepare several quarts of fresh, raw milk yogurt every other day and use it in just about everything. Sarah did a lovely tutorial post about homemade yogurt that would work just fine for this recipe. Alas, if you're not into making it yourself, you can use store bought. A plain, unsweetened, unflavored, Greek variety would yield the best results. Simply put the yogurt in a straining bag (you can purchase these inexpensively) and let the additional liquid (whey) drip from the bag for a couple hours. I usually tie the bag from a cupboard handle and place a large bowl under it. This process creates a very thick, cream cheese-like texture. Perfect for cheesecakes! Just keep in mind that your quantity of yogurt will decrease during this process because you are removing the whey, so you'll want to start out with a little extra.

This is how the yogurt should look after it is strained.

Finally, before we get on to our recipe, I must share with you my sweeteners of choice. Because I am on a diet that restricts the types of sweeteners I may consume, I prefer local honey and liquid stevia extract (and occasionally sucanat). I just tried Ohio's native Locust honey and... WOW. What a strange and exotic flavor! I think it has to be one of my favorite honeys now. Stevia on the on the other hand has been a little gift from herbal heaven. It's an all natural, zero carb, zero sugar, herbal tincture derived from the Stevia Rebaudiana leaf. It is 300 times sweeter than sugar, so just a few drops goes a long way! I have purchased and tried many brands of stevia and by far NuNaturals Vanilla Stevia Liquid is the best. I highly recommend it for anyone that has to watch their sugars. And it's fabulous for making sugar free sweet teas and lemonade!

Individual Yogurt and Black Raspberry Cheesecakes


Ingredients (makes four 8 oz. jars)


Crust:
1 1/4 cups ground almonds or almond meal
1 Tbs. butter
3 Tbs. honey
1 or 2 pinches of salt


Filling:
2 cups thick strained yogurt (as pictured above)
1/4 cup + 2 Tbs. honey
70 drops NuNaturals Vanilla Stevia Liquid
2 whole eggs + 1 egg white

Topping:
1 heaping cup thawed black raspberries (do not drain)
1/4 cup honey
1 Tbs. arrowroot or cornstarch
10 to 12 drops NuNaturals Vanilla Stevia Liquid

Preheat oven to 325 degrees.

For the crust, mash ground almonds, butter, honey, and salt with a fork until it becomes a dough-like consistency. You can mix with your hands if the fork is taking too long. Divide the mixture and press it firmly into the bottom of your jars.

For the filling, mix the honey, stevia, and strained yogurt with a hand mixer until combined. Add one egg at a time, mixing well until light and fluffy.

Spoon the filling into the jars, dividing it evenly. Place the jars in a deep roasting pan and fill the pan with water. The water should come up to an inch below the top of the jars. Bake in the oven for 30 minutes. Then turn the oven off and let the jars sit in the oven for another 15 to 20 minutes.

While the cheesecakes are baking, you should prepare the topping. In a saucepan, sprinkle the raspberries with the starch and toss gently. Add the honey and stevia. Bring to a low simmer over medium heat, stirring occasionally. Remove from heat as soon as it thickens.

Carefully remove the jars from the oven and spoon the topping on. Let them cool and then transfer them to the refrigerator. These absolutely need to chill for at least a couple hours, but over night is best.

You can also garnish with additional raw berries.

Enjoy!

BLUEBERRIES: {Blueberry Limeade}

Blueberries are in full swing - and is there anything more tasty? This week we'll feature a few recipes to enjoy this delectable fruit. Pick up a quart at your local farmers market or head on over to the Chesterhill Produce Auction to stock up your freezer. Because who doesn't love a blueberry smoothie in January?

This recipe is so quick and easy- and is a great alternative to traditional lemonade!

Blueberry Limeade

Ingredients

• 5 limes
• water
• ice
• sugar
• blueberries

Directions:

1. Squeeze juice of 5 limes into a pitcher of ice
2. Add water to fill
3. Add sugar to taste
4. Muddle a few blueberries into the mix and serve with fresh berries and a lime slice for garnish
5. Enjoy on a hot summer day!

Bing Cherries {Cherry Chocolate Chunk Ice Cream}

Get those cherries before they're gone for the season and pull out your ice cream maker!

Cherry Chocolate Chunk Ice Cream

Ingredients:

• 1 1/2 cups cherries, pitted and coarsely chopped
• 2 tbsp. raspberry liqueur, such as Chambord
• 3/4 cup plus 2 tbsp. sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup chopped dark chocolate

Directions:

1. In a medium bowl, toss the cherries with the liqueur. Cover and let soak for at least 8 hours or overnight. Strain, reserving the liquid and cherries separately.
2. In a small saucepan, combine 3/4 cup water and 3/4 cup sugar. Cook, stirring, over medium-high heat until the sugar is dissolved. Transfer to a large bowl and let cool. Whisk in the cream and milk.
3. Using an ice cream maker, process the milk mixture according to the manufacturer’s instructions. In a small saucepan, bring the reserved cherry juice and the remaining 2 tbsp. sugar to a boil, whisking. Cook over high heat until syrupy, about 5 minutes; remove from the heat and refrigerate. About 5 minutes before the ice cream is finished churning, mix in the reserved cherries and the chocolate. To serve, drizzle with the cherry syrup.

Garlic Scape Campanelle

Scapes, also known as garlic tops, are a delightfully delicious and whimsical looking spring treat. They are often made into pesto, or added to a sauteed dish. Cook with olive oil and cracked pepper to add to an omelet or pickle for bloody marys.

Below is a recipe I cooked up tonight for a quick dinner, total time about 25 minutes.

Garlic Scape Campanelle

Ingredients:
Campanelle pasta or other variety

• 3 strips bacon chopped and cooked
• Half a red bell pepper
• 5-6 garlic scapes chopped into 1/4 pieces (leave a few left whole to garnish)
• small bunch of beet greens chopped
• olive oil

Directions:

1. Boil pasta according to package directions
2. Saute garlic scapes in olive oil about 3 minutes
3. Add chopped bell pepper and cook for 10-15
4. Add chopped greens with a few minutes left and cook till tender
5. Combine mix with bacon and serve over pasta.

Food Destination: Chesterhill Produce Auction

The Chesterhill Produce is going strong into its 7th season. Located at 8180 Wagoner Rd just south of Chesterhill, Ohio, its a great food destination and a perfect opportunity to stock your pantry for the season. An outing for the whole family and bring your friends! Auctions are held every Monday and Thursday through October starting promptly at 4pm.

For more information and for current auction prices, visit www.ohiofoodshed.org/chesterhill

Strawberry Season!

One of the most exciting times of year is the ripening of the first strawberry. There's nothing like popping a freshly picked strawberry into your mouth right out of the garden.

Be sure to check out the Chesterhill Produce Auction's Special Strawberry Auction on Wednesday June 1st. There will be homemade ice cream sponsored by Snowville Creamery and information on methods of using and preparing strawberries.

*Note : this special auction replaces the regularly scheduled Thursday auction.*

Strawberry Crumb Pie

Ingredients:

• 3 pints strawberries
• 1/4 cup sugar
• 1/4 cup corn starch
• 1-1/3 cup flour
• 1/2 tsp. salt
• 1/2 cup butter
• 2-3 tbs. water
• 1/4 cup brown sugar
• 1/2 tsp. cinnamon

Directions:

1. Clean hull and slice strawberries. Combine in a bowl with sugar and corn starch. Let stand
2. Combine flour and salt, cut in butter with a mixer.
3. Set aside 2/3 of flour mix
4. Sprinkle water over remaining mix. Press into a ball and roll out dough. Press into a pie pan.
5. Fill pie crust with strawberry mixture.
6. Blend reserve flour mix with brown sugar and cinnamon and cover strawberries.
7. Place pie pan on foil covered baking sheet and bake for 45 minutes at 400 degrees.
8. Serve with ice cream or whip cream

We'll be featuring more strawberry recipes in the coming weeks!!

Produce Auction Opening Day to Celebrate Public and Private Agricultural Investment

If you eat seasonally and locally, there are a few givens, 1) if you can, you garden (if you can get one in this year), 2) you take advantage of area farmers' markets and farm markets, and 3) you've been waiting for the opening of the 2011 Chesterhill Produce Auction. What, you haven't heard of the Chesterhill Produce Auction? Well, maybe you heard of it as the CPA? Well if you hadn't, now you have. So, come, join us.


Thursday May 12th is the opening day of the Chesterhill Produce Auction, 8380 Wagoner Rd., Chesterhill Ohio 43728. All are invited. 2011 will mark the 7th season for this Morgan County local foods destination. The Auction will run Mondays and Thursdays through October, featuring seasonal produce, plants, crafts, and more, at auction and in a wide variety of lot sizes, for both the home and business. Festivities will begin at 3:00pm with a community potluck and speakers followed by the Auction at 4:00pm. Nature activities will be available for children.
This year’s opening day will celebrate the unique combination of public and private investment that has made this regional local foods hub possible. The Chesterhill Produce Auction (CPA) was purchased by Rural Action in 2010 with financial support from the Appalachian Regional Commission, as well as a core group of local community investors, farmers, and supporters, and with a loan from the Mountain Association for Community Economic Development in Berea Kentucky. After working with the founders of the CPA for five years Rural Action collaborated with local stakeholders throughout the region to secure the future of this community based economic infrastructure.
In 2010 The Appalachian Regional Commission announced funding of $50,000 towards the cost of the CPA as part of its economic initiatives in Appalachian Ohio. The Appalachian Regional Commission (ARC) is a regional economic development agency which represents a partnership of federal, state, and local government. The mission of the commission is to be a strategic partner and advocate for sustainable community and economic development in Appalachia. “The member states of the Appalachian Regional Commission are funding more and more food related job creation projects to take advantage of Appalachia’s resources,” said Louis Segesvary, public affairs officer for the ARC.
“With the increased emphasis on fresh fruits and vegetables as a way to improve health, initiatives that support the local farm production necessary to capture those markets allow us to win at both the economic and health level” noted Rural Action Sustainable Agriculture Coordinator Tom Redfern.
For more information on the Chesterhill Produce Auction contact Tom Redfern at 740-767-4938, or tomr@ruralaction.org or Bob Fedyski same phone, or bob@ruralaction.org. Produce Auction results and information are also available at www.ohiofoodshed.org. Rural Action is a membership based organization promoting economic, social, and environmental justice in Appalachian Ohio.

Weekend Workshop: Homemade Ricotta Cheese

I've had a request to re-post this how-to so here it is - homemade ricotta cheese! It's so easy and so delicious compared to grocery store counterparts. The whole process takes about 20 minutes, so you can easily incorporate it into your favorite recipes without adding extra time and the taste will surely wow your guests.

Here's what you'll need:

• ½ gallon of Snowville Creamery’s whole milk
• 1 pint of buttermilk
• cheesecloth
• Colander

Instructions

1. Fold rinsed cheesecloth into layers and use it to line a colander in the sink. (If you would like to save the whey for use in other recipes, place a bowl under the colander.)
2. Combine milk and buttermilk into a large stainless steel, glass, or ceramic saucepan. (Don't use aluminum or copper which will react to the acids in the milk.)
3. Put the pan over medium to high heat and stir with a rubber spatula, scraping the bottom of the pan to make sure the milk doesn't burn.
4. Once is the milk is warm, stop stirring and continue to heat.
5. You will start to see lumps forming in the milk - these are the curds. Once the temperature reaches between 175 and 180 F, the curds and whey will separate. At that point remove your pan from the heat.
6. Pour mixture in the colander.
7. Once the draining has slowed to a drip, carefully gather the edges of the cloth around the cheese and secure with a rubber band or tie in a knot, into a bag shape which can be hung from your faucet or tap.
8. Drain further until the cheese cools down and dripping completely comes to a halt, about 10-15 minutes.
9. Remove from the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.

Asparagus at the Chesterhill Produce Auction

Well, the 2011 Chesterhill Produce Auction is about to start, so I thought you might like a recipe musing something you could get there next week (May 12). As you may have noticed, it's been a bit wet for planting, so the selection may be a bit limited, but we're sure to find some asparagus and rhubarb,as well as lot's of bedding plants, crafts, tomato stakes, and good company!

So, what to do with the asparagus? I tend to think some of the simplest recipes are the best. This one is about as simple as it gets!



Steamed Asparagus

Ingredients:

Asparagus, as many servings as you like.


Directions:

• Gather a sauce pot with lid, and a steam cage or basket
• Wash the asparagus
• Trim the bottoms from the asparagus
• Bring water to boil in pot, below the basket/cage level
• place asparagus in pot and re-cover
• Steam about 4-5 minutes, 'til al dente
• Remove and serve
  
• Serving suggestions are; with a pat of butter, a dash of salt, and/or a light sprinkle of Balsamic Vinegar. I like Balsamic for it's combination of sweet and tart, that enhances the flavor!
• ENJOY
  

Wild Harvest: Ramps

Ramps are another favorite wild spring time treat. They are a wild leek having an onion like bulb with two broad leaves. Be a responsible harvester and take a few here and there, avoiding taking large clumps from a single location. Ramp leaves can be cut with scissors when gathering or bulbs can be dug if you'll use them in cooking.

I enjoy sauteing fresh ramp leaves or making ramp pesto. The pesto can be quite intense, so I usually do half and half ramps and another green such as kale. Seeds, nuts and cheese can be added to the recipe for extra flavor. Enjoy mixed into pasta or over your favorite local meats or wild game.

Rhubarb Ginger Jam

Tired of making pies with all your rhubarb? This is a great alternative - and its one the first jams of the Spring!

Rhubarb Ginger Jam

Ingredients:

• 2 pounds rhubarb cut into 1/2 inch pieces
• 2 cups sugar
• 1/3 cup grated or minced fresh ginger root
• 1/2 a vanilla bean split and scraped

Directions:

1. Place all ingredients into a non-reactive pan
2. Bring to a simmer
3. Cook, stirring occasionally for 25-40 minutes.
4. Once desired consistency is reached you jam is done!

Jam can be served hot as a compote or canned and saved for later use.

Wild Harvest: Morel Mushrooms

Morel Mushrooms are one of the most identifiable, sought after and delicious of the wild mushrooms. With all this rain and warm sunny days, morels have been popping up all over. As always, please take care when identifying and eating wild mushrooms. Consult with experienced gatherers or bring along a field guide.

Morels should not be washed with water, rather brushed dry or tapped out to remove dirt. I find the best way to cook Morels is to simply sautee them in butter. Try this delicious and simple recipe:

Serve white Basmati rice over a bed of mixed salad greens. Dress with oil and balsamic vinegar and top with sauteed Morels. I added Dryad's Saddle to the mix for an extra delicious meal.

For more information on identifying and enjoying Morel Mushrooms check out http://thegreatmorel.com/