Eat With The Season

Turley Pot Pie

2011-11-21T04:43:00.000-08:00

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:

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

Preparation of Pot Pie:

Preheat oven to 400°.
Combine egg, thyme and fresh sage in a small bowl.
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).
Crimp and tuck edges of dough into dish. Brush with egg wash, and sprinkle with chopped, fresh thyme and sage.
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

2011-09-24T10:21:00.000-07:00

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

2011-09-15T06:44:00.000-07:00

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

2011-08-31T10:36:00.000-07:00

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:

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

Local Lunch {BLT}

2011-08-17T11:43:00.000-07:00

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}

2011-08-15T10:00:00.000-07:00

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:

In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric,cinnamon, and fenugreek.
In each a large skillet, heat 1 tablespoon of oil.
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.
Season with salt and sprinkle with the spice mixture. Drizzle the lemon juice over the okra and serve.

MELON MADNESS {Cantaloupe Agua Fresca}

2011-08-12T10:00:00.001-07:00

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}

2011-08-11T11:14:00.000-07:00

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:

Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
Add the milk, and salt.
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.
Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Serves 4 to 6.

BLAST FROM THE PAST {Heirloom Tomatoes}

2011-08-10T10:00:00.000-07:00

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}

2011-08-08T10:00:00.000-07:00

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

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.
Roll out the dough. I use Mark Bittman's pizza dough recipe. Thicker crusts work better.
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.
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.
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.
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}

2011-08-03T14:40:00.000-07:00

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}

2011-07-26T10:00:00.000-07:00

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:

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.
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.
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.
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.
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.
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.
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.
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?
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}

2011-07-22T10:00:00.000-07:00

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

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.
Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
Fill the glass almost to the top with ice.
Pour the rum over the ice, and fill the glass with carbonated water. Stir,
taste, and add more sugar if desired.
Garnish with the remaining lime wedge.

PEACHES: {Peach Habanero BBQ Sauce}

2011-07-21T10:00:00.000-07:00

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:

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

PEACHY KEEN: {Summer Peach Tart}

2011-07-20T13:36:00.000-07:00

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:

Preheat the oven to 375° and position a rack in the lower third of the oven.
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.
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.
Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top.
Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale.
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.
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}

2011-07-13T15:26:00.000-07:00

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:

In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.
Add the molasses, beer, vinegar and tomato puree then stir to combine.
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:

Preheat the grill or pan to medium.
Mix beer, olive oil, mustard, garlic, salt and pepper and slowly add to the beef.
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.
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).
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:

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

BLACK RASPBERRIES {Individual Yogurt and Black Raspberry Cheesecakes}

2011-07-10T00:56:00.000-07:00

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}

2011-07-05T11:33:00.000-07:00

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:

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

Bing Cherries {Cherry Chocolate Chunk Ice Cream}

2011-07-04T10:57:00.000-07:00

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:

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.
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.
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

2011-06-15T16:10:00.000-07:00

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:

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

Food Destination: Chesterhill Produce Auction

2011-06-14T19:13:00.001-07:00

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!

2011-05-25T08:54:00.000-07:00

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:

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

2011-05-10T15:41:00.000-07:00

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

2011-05-06T10:17:00.000-07:00

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

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.)
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.)
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.
Once is the milk is warm, stop stirring and continue to heat.
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.
Pour mixture in the colander.
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.
Drain further until the cheese cools down and dripping completely comes to a halt, about 10-15 minutes.
Remove from the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.

Asparagus at the Chesterhill Produce Auction

2011-05-03T11:17:00.000-07:00

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

2011-05-02T10:07:00.000-07:00

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

2011-04-29T10:00:00.000-07:00

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:

Place all ingredients into a non-reactive pan
Bring to a simmer
Cook, stirring occasionally for 25-40 minutes.
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

2011-04-27T08:01:00.000-07:00

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/

Chicken Black Bean Chili

2010-12-08T10:55:00.001-08:00

Well winter is certainly upon us and nothing warms the belly better than a big bowl of chili. I've been doing alot of cooking lately for a hungry work crew as we continue to build our house, so warm filling food is a must. This is sort of an on-the-fly recipe, made without measuring, but I find that those are usually the best meals, so I thought I'd share my process.

On-the-fly Chicken Black Bean Chili

Ingredients:

1 large onion chopped
3 small red peppers chopped
4-5 cloves garlic chopped
2 small chicken breasts cut into tiny pieces
1 qt. canned black beans (I'll be posting how to home can your own soon!)
1 can chick peas, rinsed
1 qt. canned whole tomatoes
paprika
turmeric
ground cayenne pepper
fresh ground cumin
salt

Directions:

Saute onion and red onions in a few tablespoons of olive oil for 5 minutes.
Add chicken and garlic
Add about 1/2tbsp turmeric and a few dashes of paprika
Add about a tbsp ground cumin (the more the better in my opinion!)
Add cayenne to your liking and salt to taste.
When chicken is cooked through, transfer to a large soup pot.
Add black beans, chick peas and tomatoes and let simmer.
Serve with a dollop of homemade sour cream and top with shredded local cheddar.

Enjoy!

Weekend Workshop: Roasted Red Peppers

2010-11-05T09:00:00.000-07:00

One of the most delectable of flavors is that of a roasted red pepper. Used in soups, on sandwiches or as part of an antipasto platter, there's nothing better than the freshly roasted variety. You might be surprised just how easy it is to do at home.

Hopefully you were able to save the last of the peppers from your garden off the plant before the frost, but if you missed out or don't have a garden of your own, they are still bountiful at the Farmers' Market. I grabbed a bunch from Cowdery Farms this morning.

How-to:

Using your gas range (or grill) place red peppers a few at a time over the open flame, rotating often with tongs. You'll want to char all sides of the pepper until they become tender.
Remove peppers from the stove and place in a covered bowl. The steam will help the skins come off easily.
After all your peppers are done, start removing the charred skins. By this point, this process is easy. Avoid rinsing the pepper, instead, rinse your hands often and use your fingers to remove the black char.
Cut open peppers and remove seeds and stems. Cut peppers into strips. At this point you can put them in a glass jar and cover with olive oil. This method will keep peppers fresh in the fridge for a few weeks. To preserve your peppers longer, you can place strips in a ziplock bag and freeze for later use.

Turnip Bacon Bake

2010-11-03T12:29:00.000-07:00

Though, not usually high on the list of favorite vegetables, turnips are certainly one of mine. This root vegetable, actually part of the brassica family, is a great and tasty alternative to a potato as a side dish. Roasted, boiled, or mashed, choose turnips that are small and firm and seem heavy for their size.

After picking up some turnips from Proffitt's Farm at the Farmers Market this morning, I wanted to make something more exciting than my usual mashed turnips. After a quick recipe search I found the recipe below, Turnip Bacon Bake. I mean everything is great with bacon am I right? I baked this up and brought it down to a hungry work crew at the construction site of our new home. It was a big hit, although I think anything with bacon, butter and cheese will win these guys over. Enjoy!

Turnip Bacon Bake

Ingredients:

6 tbsp butter
6 pieces of bacon , chopped
1 tbsp fresh thyme leaves
large onion , finely sliced
1 quart basket of turnips , peeled and sliced
½-1c mature cheddar , grated

Directions

Heat oven to 325 degrees. Heat half the butter in an ovenproof frying pan on the stove. Add the bacon and cook for a few minutes, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
Turn off the heat and layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go.
Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 minutes. Turn it upside down onto a plate or board, then cut into wedges and serve.

Cream of Broccoli Soup

2010-10-27T14:41:00.000-07:00

This time of year, when it starts getting chilly, I look forward to warm soups served with bread. This morning at the farmers market I bought three beautiful heads of broccoli from Shade River Farms and thought instantly of my mom's cream of broccoli soup.

I made the recipe below using Snowville 2% milk, and added a little Laurel Valley Creamery's Cora shredded on top.

Cream of Broccoli Soup

Ingredients

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Directions

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender or food processor, being careful not to fill more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Q is for Quince

2010-10-13T12:10:00.001-07:00

Quince is fruit that, before today, I was quite unfamiliar with. I was so excited this morning to come across them at the Farmers Market from Cherry Orchards. It’s appearance resembles something like a cross between a pear and an apple, with a flavor quite similar, though more fragrant and beautiful. Though inedible raw due to high tannin levels and a hard texture, these lovely fruits turn a soft ruby color and develop a divine texture when cooked over time. Often made into jellies or pastes, quince is a popular fruit in Britain but is found quite often in traditional cookbooks.

The recipe below is adapted from the book The British Larder and serves 4. I made it this afternoon and I can attest that it is simply delicious. Best served with vanilla ice cream and good friends.

Quince and Almond Crumble

Topping (you will probably have some leftover, which you can keep in the freezer until next time)
• ¾ cup plain flour
• ½ cup almonds with skin
• 3 tbs brown sugar
• Pinch salt
• 4tbs unsalted butter, melted and cooled

Filling
• 1 cup sugar
• ¾ cup water
• 1 bay leaf
• 1 vanilla bean, seeds scraped
• 2 tablespoons lemon juice
• 2 quinces

For the topping, place flour, almonds and brown sugar in a food processor and pulse until nuts are finely chopped. Add butter and pulse until just blended. Coarsely crumble in a shallow baking tray and chill for 1 hour.
For the filling, place the sugar, water, vanilla seeds and bean, bay leaf and lemon juice into a saucepan and bring to the boil over very low heat. Let the syrup boil for 2 minutes and then start to prepare the quinces.
Peel and core the quince, cut into snall cubes and place into the hot syrup. Half cover the saucepan with the lid, allowing the steam to escape. Slowly poach the quinces over low heat so that they retain their shape but cook at the same time. Once the quinces are tender, turn off the heat and set aside.
Preheat the oven to 350°F and place 4 ramekins on a baking tray. Spoon the quince mixture evenly into the cups. Sprinkle with crumble topping. Bake for 15-20 minutes, rotate tray and bake for another 10 minutes or until topping is golden brown and filling is bubbling. Cool to warm or room temperature and serve with ice cream or custard.Garnish with a sugared vanilla bean if you'd like.

Apple Cider Doughnuts: Adventures in Doughnut Making

2010-10-06T19:25:00.000-07:00

I've always heard friends reminiscing about delicious apple cider doughnuts they ate as a kid. I ate lots of good doughnuts when I was a kid. But never an apple cider doughnut. I had to know what all the hype was about. So today I set out to make my own.

I found what I thought looked to be a good recipe, but alas, I have never made doughnuts. Below is the recipe I used. The result was a denser cake doughnut, with little to no noticeable cider flavor. I share the recipe in hopes that someone, hopefully a master doughnut chef, will comment and give me some pointers. After barely being able to stomach a whole one, I jumped back online to research the subject and found that yeast risen doughnuts are the lighter fluffier variety I was striving for.

What this means, is now I am bound and determined to make a good apple cider doughnuts. In conclusion, stay tuned to a followup post. Adventures in Doughnut Making Round 2!!

Apple Cider Doughnuts: Proceed with Caution: Intense Doughnuts (Best if cut into doughnut holes)

Ingredients:

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (I used more cinnamon)
1/2 teaspoon salt
1/8 teaspoon ground nutmeg (I used about a dash)
4 tablespoons butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 cup buttermilk
Vegetable oil for frying ( I used Canola)

Directions

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.
To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Roll the warm doughnuts into a cinnamon/sugar mixture and serve immediately.

So Ex(cider)ed

2010-09-29T09:36:00.000-07:00

There is nothing that compares to freshly pressed apple cider. We are fortunate in our region to have numerous apple orchards that sell delicious fresh cider at the Farmers Market and now is the time of year when it is abundant.

Though widely available this time of year, it is a truly enjoyable experience to press your own cider. If you have the opportunity to try your hand at operating a cider press I highly recommend it. It's a great way to spend a fall day with your family or friends. If you don't have access to a cider press but still want to taste the sweet nectar of a freshly pressed apple, you can make your own cider with some simple household kitchen appliances.

To make your own cider you'll need:

Apples
Knife or apple corer
Blender or food processor
Cheese cloth
A large bowl

Instructions:

Rinse apples and remove core and seeds. Cut into quarters
Put apples into food processor or blender and puree. The more finely ground your apples are, the more juice you'll be able to extract.
Place cheese cloth over a bowl and pour in a manageable amount of apple puree.
Wrap up the puree and squeeze the apples to extract the juice into the bowl.
Transfer your cider into a glass or plastic jar.
Cider should be kept refrigerated and should last for up to seven days. You can pasteurize your cider by heating in a saucepan to 160 degrees F. Pasteurized cider will last up to three weeks in the fridge.

Apple cider will vary greatly in taste depending on the variety of apple you choose. Experiment with using different apples and mixing them together. Some apple varieties are sweeter, others produce a tangier cider. Check out the Farmers Market for a large selection of local varieties.

Tomorrow I'll share a few of my favorite apple cider recipes. What's your favorite way to enjoy cider?

Apple Season!

2010-09-28T09:40:00.001-07:00

Apples are abundant at the Farmers Market. Apples by the bag, cider, or sauce, this week we'll share some great ways to enjoy apples this autumn season. Look forward to cider recipes, canning your own apple sauce, and some delicious sweet and savory recipes for apples.

Leather Britches

2010-09-23T08:08:00.000-07:00

I was watching the farm report the other morning, and heard a recipe that sounded simple and tasty, Leather Britches. Utilizing dried green beans and some bacon or salt pork, and water, you have a hearty, fall or winter soup. Making leather britches is a traditional southern method of preserving fresh garden green beans by stringing them to dry. Some versions call for blanching the beans first to preserve color and stop enzyme development. We suggest you trim and string the beans [prior to drying.

DIRECTIONS for DRYING
Pierce the beans or peas about one-third of the way from one end with a needle, then string them on clean heavy thread. Steam-blanch the beans or peas, string and all, for about 6 minutes, or until pliable and bright green in color. Blot dry with a clean dish towel.

Hang to dry in a warm, well-ventilated place. After drying, store them by hanging them under the eaves of the house, from the attic rafter, on a porch, or in your kitchen, if conditions permit.

PREPARATION TIP: If using green beans, do not dry in direct sunlight as they will lose all color. Vegetables need blanching before drying to set the color. Blanching hastens drying by softening the tissues, checking the ripening process, as well as destroying enzymes to prevent undesirable changes in texture, flavor, and color during drying or storage. Steam blanching is one of the best methods because blanching in boiling water adds more liquid to the food initially, thereby making the drying process longer. Steam-blanched vegetables will hold up to taste tests much better as well.

The Soup

Ingredients

1/2 lb. dried beans, cut in 1" diagonal strips
1/2 gal. water
1/4 lb. bacon pieces (4-5 slices), ham bone w/ some meat, or chopped salt pork
(optional) 1 lb. potatoes
salt and pepper to taste

Directions

Place beans in kettle and soak for at least 2 hours
Bring beans with water to low simmer and add meat
cook about 3 hrs (be careful that the water doesn't cook away, add more as necessary), until tender
add optional potatoes (if using) the last 30-45 minutes
adjust seasonings
serve with cornbread

Note; My mother always thickened hers with a slurry of water and flour, and served with cider vinegar at the table to add as desired.

Makes 8-12 servings

Wild Harvest: Chicken of the Woods

2010-09-22T09:20:00.000-07:00

With all the uproar in Athens surrounding raising chickens in town, we can rest assured that no legislation will take away one of my favorite mushrooms, Chicken of the Woods. An unusually late rush of these bright orange polypores has made me a happy camper these last two weeks. Chicken of the Woods are one of the more easily identifiable edible mushrooms, though caution should always be taken when foraging for wild mushrooms. It has great flavor and a wonderful chicken like texture-- a great mushroom for those who think they hate mushrooms.

I spotted Chicken of the Woods at the Athens Farmers Market this morning at Integration Acres. Chris Chmiel and I noted that this years harvest was a little woodier in texture than usual but delicious none the less. If you go out in the woods, they typically grow on dead or mature oaks and other hardwoods.

My favorite recipe for this mushroom usually comes in the form of a Thai curry or soups but after finding a few pounds worth in the woods last weekend, my partner and I decided to make a quiche. Using almost entirely local and foraged ingredients, the result was a beautiful and delicious feast. Click the link below for the recipe and enjoy your own!

Wild Mushroom Quiche Recipe

Way down yonder in the paw paw patch...

2010-09-18T11:14:00.000-07:00

In honor of the 12th Annual Ohio Paw Paw Festival, I thought it was a proper occasion to post something about one of our most unique and delectable native fruits, the Paw Paw. Delicious on their own, ripe off the tree, there are several ways to enjoy this wonderful fruit.

Paw paw pulp can be frozen and stored for baking recipes and smoothies. Just scrape the fruit from the skin removing the skins and measure into quart sized freezer bags. Freeze bags flat for easy storage. The pulp makes a great substitute for bananas in recipes and is delicious in pancake or waffle batter.

One of my favorite ways to enjoy paw paws is in a lassi. A traditional Indian yogurt drink, a lassi is quite simple to make and a delightful treat. Blend 1 cup yogurt with 1 cup paw paw pulp and a few ice cubes until frothy and smooth. Drizzle with a little honey and sprinkle with cinnamon for garnish. I think the recipe tastes best with your own homemade yogurt. Learn how to make your own here!

For more ideas and to taste paw paws and recipes from around Ohio, be sure to visit the Paw Paw Festival this weekend

Zucchini Brownies

2010-07-27T09:20:00.000-07:00

This is the time of year that we're overloaded with zucchini, and are running out of ways to use them. Last year we published a "Zucchini Mock Apple Pie" that was popular. Now, through our friend, Julia Farver, we have this recipe for "Zucchini Brownies".

Ingredients

* 1/2 cup vegetable oil (try substituting w/ coconut oil)
* 1 1/2 cups organic light brown sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon sea salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
*
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup coconut oil
* 1 1/2 cups rice syrup
* 1/4 cup milk
* 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and sea salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and coconut oil; set aside to cool. In a medium bowl, blend together the rice syrup (warmed to soften), milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Yield
24 servings

This Week at Chesterhill

2010-06-29T08:18:00.000-07:00

Summer is officially upon us. I recently visited the Chesterhill Produce Auction and was delighted at the variety of fresh produce available. Sweet corn, cabbage, broccoli and bell peppers are rolling in. We're catching the end of the strawberries, but are met happily with blueberries and raspberries. We saw early apples and the most delicious red plums I've tasted. I treated myself to some tasty homemade cookies from the CPA Country Store and chatted with friends.

If you haven't made it out to the auction yet this year, what are you waiting for? Whether your cooking for a party, feeding your family or are looking for large quantities of produce to can and preserve for the winter months, there's plenty to choose from. This is truly an enjoyable community event. Bring your kids, bring your friends and head out to the country.

Auctions are held every Monday and Thursday at 4:00pm. Check out current auction prices by visiting www.ohiofoodshed.org/chesterhill

Grilling vegetables

2010-06-22T07:33:00.000-07:00

Ahh, summer is here, the Fourth of July around the corner, grilling season has arrived! There are many methods for grilling vegetables, from shish kebobs to simply laying the vegetables right on the grill. Most people marinate their vegetables before grilling. You can use any marinade you like, including French, Italian or ranch salad dressing, sweet and sour, barbeque or teriyaki sauce. Here's a simple marinade I especially enjoy with zucchini and eggplant, served with fresh tomato wedges on the side.

The Marinade

1 cup extra virgin olive oil
1/2 cup Balsamic vinegar
1 large clove of garlic, finely minced
1 tsp. dried oregano leaves
1 tsp. freshly ground black pepper

Directions

1) Start the grill
2) Slice the vegetables on a diagonal, about 1/4-1/2 inch thick
3) Marinate for at least 1 hour
4) Place vegetables on the grill and roast 3-5 minutes per side
5) Enjoy

Fried Green Tomatoes

2010-06-21T09:07:00.000-07:00

Every spring, I long for the arrival of deliciously ripe heirloom tomatoes, sliced fresh and sprinkled with a dash of salt and pepper. And even though we live in an area where some farmers grow greenhouse tomatoes, and we can enjoys their fruits sooner, I can prolong the satisfaction by enjoying the tart taste of a green tomato.

Green tomatoes have a great firm texture and satisfy both tart and sweet tastebuds. They are a fabulous addition to stir-fries and chutneys, but my favorite way to enjoy them will always be fried green tomatoes.

While deep frying certainly isn't the healthiest way to enjoy the season's bountiful harvest, I make an exception when it comes the this delicious treat. My recipe for the tomatoes tends to stay the same, but I enjoy trying out new sauces to dip them in. But when, I'm just looking for a fast tasty snack, these are just perfect on their own:

Fried Green Tomatoes

Ingredients

3 green tomatoes, sliced
2 eggs
3 tbs whole wheat flour or fine cornmeal
1/2 tsp thyme
a pinch of oregano
a pinch of curry powder
dash of salt and pepper
oil for frying (I usually use canola)
chopped fresh parsley for garnish

Directions

Beat eggs in a small bowl
Combine flour or cornmeal with herbs and spices
Add about an inch of oil to a cast iron pan or heavy skillet. Heat over medium-high heat until hot
Dip sliced tomatoes in egg mixture
Place slice in breading mix making sure to coat both sides of tomatoes evenly
Place coated slices into fryer oil, fry until golden brown on both sides
Remove from oil with slotted spoon or fork and place on paper towel or newspaper
Garnish and enjoy!

Strawberry: The Flavor of Summer!

2010-06-08T10:12:00.001-07:00

Everywhere you look from the Farmers' Market to the Chesterhill Produce Auction, to your own backyard patch, strawberries are abundant! There nothing like eating a ripe red berry freshly picked!

Strawberries are rich in antioxidants, fiber, folate, and potassium. They also pack more vitamin C ounce for ounce than most citrus fruit. Eating vitamin C-rich foods promotes healthy brain functioning and boosts your immune system.

Enjoy strawberries fresh from the patch, atop shortcake with hand whipped cream, sliced fresh on salads with a balsamic vinagrette or store the flavor all year long in a delicious jam!

Strawberries can be easily frozen to save for smoothies in the winter months. Simply rinse, hull and halve berries, spread on a cookie sheet and freeze. Transfer frozen berries to a freezer safe ziplock baggie.

Check out local nurseries and greenhouses to find out more about growing your own! Strawberries require full sun and well-drained, sandy soil. They will not tolerate drought or standing water. Plant them in the spring as soon as the soil is dry enough to work.

Not a green-thumb? Don't worry! Strawberries are plentiful this time of year. Head over to your local farmers' market, visit the Chesterhill Produce Auction, or visit a pick-your-own farm to endulge in all the berry-picking fun!

Strawberry Jam
recipe makes 48 ounces

Ingredients

4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces
5 cups granulated sugar (2 1/4 pounds)

Directions

Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees.on a candy thermometer, about 30 minutes.
Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.
After jam passes the gel test, remove from heat. Pour warm jam into jars and can to seal.

Chesterhill Produce Auction

2010-05-18T10:10:00.001-07:00

So, why a bit on the Chesterhill Produce Auction in "eat with the season"? Because the CPA is an opportunity to get fresh, seasonal produce, and meet the growers. The following is from our (Rural Action) press release for this year's opening auction. We hope to see you there!

Chesterhill Produce Auction Opening Day

Rural Action Sustainable Agriculture Announces the 2010 opening day celebration of the Chesterhill Produce Auction, Thursday May 20, 2010, festivities begin at 3:00pm, the Auction starts at 4:00pm.

A produce auction is a form of agricultural market where produce is sold at auction in a variety of quantities, to a variety of buyers. Buyers and sellers are issued numbers, a clerk records the transactions, customers pay at the end of the auction, and growers are given weekly checks for what they sell. Produce is brought in by the farmers and laid out on pallets for customers to inspect.

Produce Auctions offer a unique view of the production capabilities of some of our agricultural communities. Chesterhill has now become a destination in South Eastern Ohio for local produce and other farm and craft products. Since its inception in June of 2005, thousands of people from throughout Ohio and West Virginia have come to the Produce Auction for the quality of goods and the camaraderie. The Chesterhill Produce Auction is now owned and operated by Rural Action through community support.

Buyers at the auction include restaurants, grocery stores, road side stands, individuals looking to preserve food and share with neighbors, and since 2007 Ohio University Dining Services. Whether your needs are personal or business related, this is an opportunity to support your friends and neighbors, and get the next freshest thing to harvesting your own. The action is fast paced and exciting, and offers a sense of community as well as an opportunity to purchase high quality farm products. Starting May 20th the Auction will run every Thursday through mid-October, Monday auctions will start on June 7th.

The Auction is located at 8380 Wagoner Road, 43728 , between Route 555 and Route 377, southwest of Chesterhill, Ohio in Morgan County. Auction prices and products are posted weekly on www.ohiofoodshed.org.

For further information contact:

Tom Redfern by phone at 740-767-4938 or by e-mail at tomr@ruralaction.org

Or Bob Fedyski at 740-767-4938 or email bob@ruralaction.org.

Rural Action is a local membership-based nonprofit organization promoting social, economic and environmental justice and working for sustainable communities, economies and environments in Appalachian Ohio.

Stewed Rhubarb

2010-05-04T08:29:00.000-07:00

One of the things I loved about spring as a kid was Stewed Rhubarb, and I still do. Served piping hot over fresh churned vanilla ice cream is a real delight! You can even add strawberries or blueberries, and take even further by adding a crisp topping like granola, sprinkled over it. Here's a very simple recipe for stewed rhubarb, which makes me wonder why more people don't make it. Enjoy!

Ingredients

1 lb. rhubarb
1/2 cup organic light brown sugar, or your choice of sweetener (molasses or honey make for unique flavor, rice syrup also works well)
1 tsp. ginger
1 tsp. cinnamon
1 Tbl. water

Directions

Wash and cut rhubarb into 1-1 1/2 inch pieces.
Put in pot with water.
Add sweetener, ginger, and cinnamon.
Cover and cook over medium heat 'til tender and stewed.
Serve as desired. I like it over fresh-churned ice cream, with yogurt, and/or with granola sprinkled over it.
Eat and enjoy!

Stinging Nettle Soup

2010-04-11T07:18:00.000-07:00

Courtney Denning posted this link, http://www.flickr.com/photos/crooked_ed/138250251/in/set-72057594074700421/ , for a tasty Nettle Soup. A lot of people are aware of how nutritious and tasty they can be. Stinging nettle has been used for hundreds of years to treat rheumatism (disorders of the muscles and joints), eczema, arthritis, gout, and anemia.

Ingredients:

40g (about 1/2 lb.) young nettle heads (stalks removed)
1 large leek
2 cloves of garlic
1 stick of celery
2 potatoes
750ml ( about 1&1/2 pints) of organic vegetable stock
1 Tbl. Olive oil
sea salt and cracked black pepper (to taste)
Serve with sour cream and buttered croutons

Directions:

In a large pot, put in olive oil over medium-high heat. Add onion. Cook, stirring occasionally, until onions are soft, about 3 minutes.
Add potatoes and stock and bring to a boil. Reduce heat to maintain a low, steady simmer and cook 15 minutes.
Add nettles and cook until very tender, about 10 minutes. Adjust seasoning.
Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
Serve hot, garnished with sour cream or yogurt, and croutons.

Servings: 4-6

Ramps and Pasta

2010-04-06T09:36:00.000-07:00

This time of year we're hearing a lot about West Virginia ramp festivals, and people are asking "What are ramps?" and "How do you use them?" Well, you can use ramps in any recipe that calls for garlic or scallions. The whole plant is edible. I like them in potato salad, with fried potatoes, and this way, with pasta.

Ingredients

1/2 lb ramps
1 teaspoon finely grated fresh lemon zest or lemon juice
Crushed red pepper (optional)
1/4 cup extra-virgin olive oil
1 lb pasta of choice (I like farfella [bowtie] pasta)
4 tablespoons freshly grated Parmesan

Directions

Trim roots from ramps and slip off outer skin on bulbs, if loose. Blanch ramps in a 6-quart pot of boiling salted water, 5 to 10 seconds, lift out of boiling water and transfer to cutting board. Coarsely chop ramps and put in a blender with zest and oil.
Add pasta to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook pasta until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat for several minutes, thinning sauce with a little pasta water as needed to coat pasta.
Transfer to serving plate.

Weekend Workshop: More on Yogurt Making

2010-04-02T09:56:00.000-07:00

Last night, I taught a yogurt making workshop in collaboration with Community Food Initiatives at AceNet as part of OU's Earth Month. The original posting for instructions on making yogurt at home can be found here.

A copy of the PDF handout from last nights workshop can be found here. It includes illustrated instructions on making yogurt, as well as a list of the health benefits, and some tips and recipes for making flavored yogurts, fruit-on-the-bottom yogurts and making Greek yogurt.

We had a great turnout for the workshop. Folks asked some great questions, and everyone was able to take home a cup of yogurt to start their own batch.

For those who asked about adding powdered milk to the recipe to thicken the yogurt, add 1/3 cup to your 1 qt. milk recipe.

A few members of the group asked about making non-dairy yogurts, such as soy and coconut milk yogurts. I have not had experience with this, but I promised to look into it. Below are a few links to some helpful tutorials. I have not tested these recipes, but they sound promising. I would love to hear from folks, if anyone tries these recipes out-- tell us about your experiences!

Making Soy Yogurt
Making Soy Yogurt in a slow cooker
Making Coconut Milk Yogurt
Coconut Milk Yogurt using plain yogurt as a starter (this recipe is not dairy-free)

Maple Syrup

2010-03-23T10:45:00.000-07:00

The sugaring season has quickly come and gone, but for those who put in the hard work, it was short and sweet.

Whether you're doing your own small scale operation on your property or supporting local syrup producers, here are a few ways to enjoy one of the sweetest thing nature has to offer.

Maple Baked Apples

Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 6

Ingredients:

6 large tart apples, stemmed, cored and hollowed out
6 tablespoons raisins
6 tablespoons chopped walnuts
1 1/2teaspoons ground cinnamon
1/2 cup maple syrup
1 cup water
1/3 cup vanilla yogurt, optional

Directions:

1. Preheat oven to 350°F. Place apples upright in oven-proof baking dish. In a small bowl, mix raisins, walnuts and cinnamon together. Fill each apple with 2 tablespoons of the raisin mixture.

2. Mix maple syrup with water and pour over the apples. Bake 30 minutes or until apples are tender. Occasionally baste with maple syrup sauce. Serve warm with a dollop of vanilla yogurt if desired.

Maple-Roasted Chicken with Sweet Potatoes

Prep Time: 15 minutes
Cooking Time: 1-½ hours
Serves 4

Ingredients

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Directions

Heat oven to 400° F.
Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Chicken and Corn Chowder

2010-02-28T19:57:00.000-08:00

I bet a lot of you are craving a hearty chowder about now. Did you happen to freeze any corn this summer? Well, then you're in luck. I hope you enjoy this.

Ingredients: (Poached chicken and chicken broth)

1 large (5-6 pounds) chicken
1 large onion, chopped
1 stalk celery, chopped
1 carrot,chopped
2 cloves garlic, minced
1 tsp. thyme
1 teaspoon black peppercorns, fresh ground or crushed
1Tbl. sea salt

Directions:

Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and salt in a large pot.
Add water to cover, at least 3 quarts.
Bring the water to a simmer.
Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes.
Drain the chicken reserving the broth.
Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder.
Measure out 1 1/2 quarts of the broth and reserve for the chowder.
Freeze or refrigerate any remaining broth until needed for another purpose.

The chowder

Ingredients:

1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
4 medium red potatoes, diced
3 cups fresh, or frozen corn, removed from the cob
1 to 2 teaspoons fresh, or dry, thyme leaves
1 dried cayenne pepper
Chicken, chopped to 1/2 " pieces
1&1/2 qt. chicken broth
3 cups heavy cream
Freshly ground black pepper

Directions:

Heat the bacon and olive oil in a large pot over medium heat.
Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes.
Add the celery and onions.
Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes.
Add the potatoes, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth to the pot and bring the broth to a simmer over medium-high heat.
Turn down the heat and simmer, low, until potatoes are tender, about 10 minutes.
Add the cream, corn, and reserved chicken.
Return the chowder to a simmer, then immediately reduce to lowest possible heat.
Season to taste with salt and pepper.
Ladle into warm bowls and serve.

Several garnishes are appropriate:

Strips of roasted red pepper
Chopped, fresh parsley
Crumbled bacon
Minced, fresh dill
Green onion (green part only), sliced very thin on diagonal

Yield:
16 servings

Navy Bean Soup

2010-02-28T09:17:00.000-08:00

As many are sitting around their wood stoves right now, I hope they are allowing it to do double duty. Along with your tea water, it's a great slow-cooker with the addition of a trivet, or using a cast iron dutch oven with legs. This is just one, of many, variations of navy bean soup. Use your own favorite. I like to make a large batch, and freeze leftovers for another day.

Ingredients

1 & 1/2 pounds dried navy beans (about 3 cups)
3 quarts water
1+ cup chopped onion
2 garlic cloves, chopped
2 smoked ham hocks (about 1 lb.)
1 tsp. dried thyme
1 dried cayenne pepper
1 large bay leaf
2 large diced carrots
Sea salt and fresh ground black pepper, to taste

Directions

Carefully pick through and wash beans then place in a container. Cover with water to 2 inches above beans and let stand 8 hours. Drain beans.
Combine the beans, 3 qts. water, and next 6 ingredients (water through bay leaf) in thick walled pot (ideally, porcelain coated, cast iron dutch oven), and place on wood stove. (If the pot/dutch oven doesn't have legs, place on trivet.
Stir occasionally (especially until you are familiar with cooking on your wood stove), add more water as needed.
After 3-4 hours, stir in the carrot and pepper. Cook about another 1&1/2-2 hours, until the beans are completely tender.
Remove bay leaves, and discard. Remove the ham hocks, and shred meat, discarding fat and gristle. Return the meat to pan.
Stir, taste, and adjust seasonings.
Serve

Serving options

Serve with fresh chopped onions and/or fresh corn bread.

Yield

12-16 servings

Chicken Vegetable Soup

2010-02-25T11:54:00.000-08:00

I'm sure I'm not the only one craving a hearty chicken vegetable soup right now. Watching the snow fall outside my window makes it even more appealing. This recipe is [almost] the one my mother shared with us.

Ingredients

1 (3-4 pound) whole chicken
6 med.-large carrots, cut in 1" pieces
6 stalks celery,cut into 1" pieces
2 medium onions, chopped into 1/4-1/2" pieces
1 gal. cold, filtered water
1 dried cayenne pepper
1 med. - large clove garlic, crushed
1/4 cup fresh parsley, chopped fine
1/4 lb. fresh spinach, shredded (sliced into 1/4" slices)*
sea salt and fresh ground pepper to taste

Directions

Put the chicken, with the cayenne, garlic, half the carrots, 1/2 the celery and 1/2 the onion, in a large soup pot and cover with cold water.
Bring to a boil, then immediately reduce to a low simmer, uncovered, until the chicken meat begins to fall off of the bone (skim off foam every so often).
Take everything out of the pot. Strain the broth. Season the broth with salt, and pepper to taste.
Bone the chicken and chop into bite size pieces.
Return the chicken meat, with all the carrots, celery, and onion to the pot, stir together, and simmer an additional 15 minutes ('til the newly added vegetables are al dente).
Add parsley and stir through.
Place about 2 Tbl. of shredded spinach in the bottom of soup bowl, and ladle 1 steaming serving of soup over it.

Yield

About 10 servings.

* To "shred" the spinach, roll the leaves together like a cigar, and slice in approximately 1/4" slices.

Garlicky Kale with New Potatoes

2010-02-08T08:13:00.000-08:00

This time of the year there's not too much available at the Farmers' Markets, but I still see greens, garlic, and potatoes, so I thought of this recipe. Hope you enjoy.

Ingredients

1 large bunch of kale or collard greens
24 small new potatoes (2 lbs.) scrubbed
1 T olive oil
1 small onion
3-4 cloves garlic, crushed
1/4 to 1/2 C water
Juice of 1/2 lemon to 1 lemon, to taste
Salt and pepper to taste

Directions

Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
Steam potatoes in skins until tender. When cool enough to handle, cut in half.
Meanwhile, in large pot or stir-fry pan, heat oil over medium heat.
Add onion and garlic and cook, stirring frequently, for 2-3 minutes.
Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes).
Drain and transfer to colander. Remove and discard garlic.
When cool enough to handle, squeeze out excess liquid.
In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix.
Season to taste with salt and pepper and serve.

Yield

Makes 6 servings.

Savory Squash Soup

2009-12-02T08:14:00.000-08:00

This recipe is from Yoga Magazine, with some minor changes. It can be made with any variety of winter squash, or even pumpkin. Look for Hubbard, acorn, butternut, and buttercup squash at the farmers’ market. Stock up, they will last for months in a cool, dry place.

Recipe

1 small winter squash (1-1 1/2 pounds)
3 Tbl. butter, ghee, or, as I prefer, coconut oil
1 medium to small onion, finely sliced
2 cloves garlic, minced
1 Tbl. fresh ginger root, minced or grated
2-3 cups milk
Salt and pepper to taste

1. Cut the squash in half, remove the seeds, and brush the flesh with oil. Place in a roasting pan cut-side down and bake at 350 degrees for about 45 minutes. As the natural sugars caramelize, the squash will brown, giving it a richer flavor. It’s done when you can easily pierce the flesh with a fork. Allow the squash to cool for at least 10 minutes before scooping the flesh into a bowl. Mash the cooked squash with the back of a spoon or your hands into a thick paste with an even consistency.

2. In a large saucepan over medium heat, saute the sliced onion in butter, ghee (clarified butter), or coconut oil, until it is soft. Add the garlic and ginger and cook 30 to 60 seconds, no longer as the garlic will become bitter if browned.

3. Combine the squash with one cup of water and bring to a slow boil. Thin with more water until it reaches the desired consistency, simmering for 5 to 10 minutes.

4. Season to taste with salt and pepper. Garnish with chives, chopped nuts, grated cheese, or roasted garlic.

Variations

If you like a little more spice in your life, add 1/4 teaspoon of nutmeg or curry powder when you cook the onion.

Yield: 4 servings

Venison-Black Bean Chili

2009-11-04T08:53:00.000-08:00

As I sit in the office today, smelling the Venison-Black Bean Chili, I figured it was a good time to share the recipe as a lot of our friends are going to be filling their freezers soon with their harvest. As usual, none of the measures are set in stone, adjust to your desire.

Ingredients:

1 lb. venison
2 medium onions, diced
2 medium sweet peppers, diced
2 jalapeno peppers, diced very small
4 medium cloves garlic, minced fine
1- 1 1/2 Tbl. cumin powder
1 Tbl. paprika
1 Tbl. oregano
1/2 Tbl. black pepper
salt to taste
1 pint chopped tomatoes
1 pint crushed or pureed tomatoes
1/2 lb. dry black beans
2 Tbl. virgin olive oil

Directions:
The Beans

The night before, put the beans under twice their volume in water
Put the beans on high 'til they boil, then reduce to simmer, continue 'til very soft

The Chili
(In a separate pot)

Heat a pot on medium-high, add oil
add onions and peppers, reduce heat to medium
as the onion clarifies, add the venison and stir through
add dry spices, and stir thoroughly
after 2-3 minutes, add tomatoes and fresh, minced garlic
when pot begins to 'bubble', reduce to low simmer, and cook at least 1/2 hr.
Add beans and simmer additional 1 hr. (at least, as with most chilis, the flavor often grows with each re-heating).

Thai-Inspired Sauce w/ Fresh Veggies

2009-09-11T12:37:00.000-07:00

Here's another recipe from our friend, Sarah Nelson. Enjoy!

Sauce:
• 1/2 small hot pepper, fresh - more or less depending on taste
• 3 cloves garlic - more or less depending
• 1 c. raw almond butter
• 3/4 c. water
• 1/4 c. Bragg's liquid aminos or tamari
• juice and zest of one lime
• 1/4 c. unsweetened shredded coconut
• 1/2 c. fresh cilantro
Veggies:
1. Assorted veggies, cut into thin spirals as desired (I used 2 yellow squash, 3 carrots, and 1 green bell pepper)
2. In a food processor with the blade running, finely mince the hot pepper and garlic.
3. Incorporate the almond butter, water, Bragg's, and lime juice, adding more liquid to taste.
4. Blend in coconut and cilantro and refrigerate at least 1 hr. (as long as overnight) to allow flavors to blend.
5. Prepare veggies; a potato peeler is your friend here.
6. Arrange on a plate, and spoon sauce over top.
Experiment with different veggies (in-season) and other nut butters, etc.

Summer Fruit Torte

2009-09-11T12:28:00.000-07:00

Here's a recipe from a supporter, Sarah Nelson, from the Farmacy, with a recipe that won her a First Place at an Athens Farmers' Market competition. I'm sure you'll enjoy it.

Pie Crust:

 2 cups raw cashews, soaked 20 min. 
1 cup dates 1/2 lemon, peeled 1 tsp cinnamon
1/4 tsp nutmeg

Filling:

 2 small peaches
1 nectarine
5 dried apricots, soaked in 1/2-1 c.warm water, soaking water reserved
1 tsp. raw tahini
1 c. raw cashews, soaked
1/4 c. shredded coconut
Juice from 1/2 lemon

Glaze:

1 plum
1 T raw agave nectar
Other toppings:
1/2 nectarine, sliced thinly
1 plum, sliced thinly

For crust:

Combine dates and lemon in food processor and blend as well as you can.
Add cashews to mixture and blend into a rough paste. (Alternately, blend cashews separately, then dump both mixtures into a big bowl, add spices, and stir until a uniform paste is made.
Put mixture into pie plate and form crust; cover and place in refrigerator for a few hours.

For filling:

Prepare cashews in a similar way as for the crust; set aside.
Blend fruit in food processor until smooth - the order you go in and the amount of liquid you need to add will depend on the strength of your food processor.
Once the fruit is blended, add in the processed cashews, coconut, and tahini and lemon juice to taste.
Layer sliced nectarines over the pie crust, then fill crust with fruit filling. Cover again, and place in refrigerator for a few more hours, or overnight.

For glaze:

Blend plum and agave in food processor, adding more agave to taste.
Spoon glaze over top of the torte, adorning with sliced plums.

Serve

Weekend Workshop: Making Yogurt

2009-09-04T12:50:00.000-07:00

Do you love yogurt, but hate all the plastic packaging piling up in your home? Do you want delicious yogurt made from good milk without all the weird additives but hate paying upwards of five dollars for a quart? Well, it's time to start making it yourself. Yogurt making is so easy. In about 20 minutes you can prepare your yogurt, and be eating it for breakfast the next day.

To start off you will need:

Medium to large cooler
Kitchen thermometer
Quart sized glass jar for your yogurt
Assorted glass jars
1 quart of milk (non-fat, 2% or whole -- I recently used a blend of Snowville Creamery fat free and 2%)
1/4 cup plain unflavored unsweeted yogurt with live cultures. (Think Seven Stars, Stoneyfield Farms, or pick up some yogurt made from Snowville Creamery at the Village Bakery. As you begin to make yogurt, you can reserve a bit from your batches to make the next.)

To make the Yogurt:

Heat the milk. The milk needs to be heated to about 170-180F (76-82C). This kills any other bacteria that might be in the milk that would compete against the bacteria that converts milk to yogurt. It also changes the milk protein in a way that allows it to culture and firm up. Stir often while milk is heating to prevent scorching. Remove from heat when temperature is achieved.
Cool the milk to 105-110F (40-43C).
Stir 1/4 cup yogurt into your milk.
Pour your mix into a clean glass quart jar.
Place your yogurt in your cooler. Fill assorted jars with hot tap water and place in the cooler with your yogurt. This will create a nice warm environment for your yogurt to culture. The heat should be maintained and stable throughout the process, so try to avoid opening the cooler at all until the end of the process. The fermentation takes anywhere from 4-8 hours (about 6 is ideal).
Voila! Homemade Yogurt!!

Recipe Yields 1 quart of plain yogurt.

Red Raspberries

2009-09-02T13:03:00.000-07:00

The last week or so, it has been impossible to keep up with picking all our raspberries. Ripe berries should pluck right off the plant, stems means the berries were picked to soon.

Raspberries are highly perishable, so eat them as fast as you can (as if you need an excuse). To preserve, place berries on waxed paper in a single layer, freeze until solid, and transfer to zip-top freezer bags.

Stir fresh or frozen raspberries into muffin batters. When making ice cubes, drop raspberries into the trays for a colorful surprise in lemonade. Add them to a fresh smoothie or yogurt parfait for a light breakfast. Raspberries pair especially well with tart and savory flavors. Purée raspberries; add to a saucepan with sautéed onion, broth, and sherry. Sweeten, if necessary. Bring to a boil, then simmer until reduced to a sauce. Serve over grilled meats.

Oven Roasted Carrots with Thyme

2009-09-01T12:14:00.000-07:00

There's nothing like carrots plucked straight from the garden. I enjoy them best when they are young, therefore I tend to thin my rows gradually throughout the season. Check out the farmers market for purple and yellow carrots!!

Oven Roasted Carrots with Thyme

Ingredients:

about 8 carrots
olive oil
kosher salt and freshly ground black pepper
about 1 tbsp fresh thyme leaves

Directions:

Preheat the oven to 425.
Cut the carrots on the diagonal into roughly 1 inch pieces.
Place on a baking sheet and drizzle with olive oil.
Sprinkle with kosher salt, freshly ground black pepper, and thyme leaves.
Use your hands to toss the carrots with the oil, salt, pepper and thyme right on the baking sheet.
Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.
Sprinkle with a little more fresh thyme when you serve, if you like.

Serves 4

Weekend Workshop: Canned Dilly Beans

2009-08-20T09:55:00.000-07:00

If there's one thing you can always find in bulk this season, its green beans. I visited the Chesterhill Produce Auction this past week in preparation for Can-a-thon 2009, and picked up a bushel and a half of green beans for 18 dollars. CPA is an excellent place to go if you're like me and enjoy putting up LOTS of food for the winter. Last year I canned 32 quarts of Dilly Beans-- now that's a lot of pickles! I'd have thought I'd be sick of Dilly Beans by now, but it's not true. I am so excited to make more for this year.

I thought I'd try a new recipe this year, spice things up a bit. The recipe below is for a mere 4 pints, so if you're like me and have overflowing amounts of green beans, you'll have to do some old fashioned arithmetic. Happy canning!

Canned Dilly Beans

Ingredients:

1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
2 pounds green beans, trimmed
½ tablespoon cloves
10 cloves garlic, cut in half
½ tablespoon allspice
6 dried small hot dried chiles
3 bay leaves
1 tablespoon peppercorns
3 tablespoons kosher salt

Directions:

Combine sugar, vinegar and water in a large saucepan and bring to a boil.
Mix all the spices and salt together.
Pack fresh green beans tightly into clean sterilized jars. Divide the spices into the jars. Pour boiling pickle brine into jars to cover beans and spices, leaving about ½ inch head space. Cover with lids and bands.
Process in a boiling water bath for 20 minutes. Carefully remove hot jars. Let cool at room temperature for a day.
Let jars mellow for two weeks before using.

Makes 4 pints

Baby Patty Pan Squash

2009-08-19T11:21:00.000-07:00

Patty pan squash are so tender and delicious when picked very young. Look for these tiny squash at the Farmers' Market this weekend! Great roasted, grilled or sauteed, add a little pesto over pasta for a delicious and light summer meal. The following recipe comes from San Francisco chef, Daniel Patterson.

Pattypan Squash Braised With Onion, Tomato and Chorizo

Ingredients:

¼ cup plus 1 tablespoon extra-virgin olive oil
2 medium onions, coarsely chopped
2 cloves garlic, thinly sliced
2 pounds Roma tomatoes, peeled and coarsely chopped
1 cup sliced chorizo (about 1/2 pound)
2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed
Salt and freshly ground black pepper
2 tablespoons chopped cilantro.

Directions:

In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat late

Serves 8 as a side dish

Respect Your Elderberries

2009-08-17T11:19:00.000-07:00

To enjoy this harvest, you better act quick -- you'll be racing the birds for these seasonal delights! These deep-purple berries grow on bushes that produce beautiful white flowers in the spring before forming berry clusters in late summer.

Elderberries have long been known for their medicinal properties. They are a great antioxidant and promote enhanced immune function, cardiovascular health and endurance. When harvesting, use only ripe berries, avoiding under ripe or green berries, as well as the stems. A great tip from Jean Konkle of Chesterhill Produce Auction: freeze the berry clusters for a few hours and then tap them on a flat surface- the berries will pop right off!! Thanks Jean!

Elderberries make a great wine, delicious jam and are great dried in oatmeal, but my favorite use for these super fruits is medicinal. Nothing helps sooth a sore throat during cold and flu season like elderberry syrup. Below is a recipe from renowned herbalist Rosemary Gladstar and is alcohol free -- a great alternative to over-the-counter cough medicines. Keep in mind, while this recipe is intended for medicinal use, there's nothing stopping you from pouring it over some homemade ice cream or a plate of pancakes!

Elderberry Syrup

Ingredients:

1 cup fresh or 1/2 cup dried elderberries
3 cups water
1 cup honey

Directions:

Heat the berries and water to a boil, then reduce to simmer for 30-45 minutes.
Mash the berries, strain, and add 1 cup of honey. I add a half cup of the purple liquid to a measuring cup, then pour in honey until the total volume is 1 1/2 cups. Then stir to mix well, and add to the rest of the reserved liquid.
Bottle and store, refrigerated. for 2-3 months.
Enjoy a tablespoon daily to keep the immune system strong, use more often when afflicted with the flu.

The Yellow Plum

2009-08-12T10:16:00.000-07:00

I have been seeing these delightful little plums at the Farmers' Market the last few weeks. They keep well and are quite delicious. Try this Yellow Plum Chutney for a unique flavor.

Ingredients:

2 sweet onions like walla walla or vidalia, diced
2 pounds of plums, pitted
1/4 c apple cider vinegar
1/4 c balsamic vinegar
dash smoked habenero hot sauce
1/4 t curry
dash cinnamon
To sweeten, I used sucanat (unfiltered cane juice) but you can use a few tbs of brown sugar.
salt to taste

Directions:

Mix together all ingredients
Simmer until thick

Wild Harvest: Blackberries

2009-08-06T17:13:00.000-07:00

There's nothing like putting on long pants and shirt sleeves in August, braving the labyrinth of thorns and picking blackberries at sunset. Although I know they can't compare in size to their relatives on the west coast, but Ohio has its share of delicious wild berries, and blackberries are certainly up there on my list of favorites. If you can get them home without eating them all, try them on a salad of fresh micro greens with goat cheese and sunflower seeds, blend them into a fresh smoothie with yogurt, or bake them into a scrumptious cobbler or pie. I found this recipe for Goat Cheese Blackberry Tart via Delicious Living. It has a wheat-free almond and date crust. I'll be trying this one out over the weekend for sure.

Goat Cheese Blackberry Tart

Ingredients:
Crust

2 cups dates, pitted and chopped (about 20 large dates)
1 cup almond meal
1 egg white, slightly beaten

Filling

12 ounces goat cheese, softened
4 ounces low-fat cottage cheese
1/2 cup sugar
11/2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice

Purée

2 cups blackberries
6 tablespoons sugar
1-1/2 tablespoons arrowroot powder
1-1/2 tablespoons cold water

3 cups blackberries, for topping

Directions:

Preheat oven to 400º. Lightly coat a 10-inch tart pan with removable sides with cooking spray. Combine dates and almond meal in a food processor and pulse 15–20 times. Transfer to a mixing bowl. Stir in egg white with a fork until incorporated. Press mixture onto tart pan bottom. Bake 15 minutes. Remove from oven to cool.
For the filling, beat goat cheese and cottage cheese with an electric mixer until fairly smooth. Add sugar, lemon zest, and juice and beat until smooth. (For extra-smooth consistency, do this step in a blender.) Spread cheese mixture evenly over cooled crust and refrigerate until set, about 1 hour.
For the purée, place 2 cups berries in a blender or food processor and purée. Transfer to a small saucepan and cook on medium heat for 2–3 minutes. Add sugar; reduce heat to medium-low and continue to cook another 5 minutes. In a small bowl, dissolve arrowroot powder in cold water. Gradually add arrowroot mixture to berry mixture and cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and cool completely.
Spread cooled purée over cheese filling. Cover tart and keep refrigerated until serving time. Just before serving, arrange fresh berries on top. Slide a sharp knife around the inside edge of the pan and remove pan sides.

Serves 12

Zucchini 'Apple" Pie

2009-07-29T12:24:00.000-07:00

It's getting to be that time, you know, when you can't even give zucchini away. This recipe, courtesy of my mother, is fun, 'cause all your friends will swear that it's apple pie. If you really want to fool them, peel and seed the zucchini first so there's no give-away on appearance. I've had people who swear they 'hate' zucchini, come back for seconds and more.

Ingredients

• 2 (9 inch) unbaked pie crusts
• 4 cups zucchini, thinly sliced
• 3/4 cup organic or brown sugar
• 2 tablespoons tapioca
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 2 teaspoons cornstarch
• 2 teaspoons butter (optional)
• 1 tablespoon milk (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
2. In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired. Vent the crust.
3. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes

Yield

1 Pie, 6-8 servings

Cucumbers & Sour Cream

2009-07-16T08:57:00.000-07:00

At this time of the year we're seeing a lot of cucmbers and onions. This is one of my favorite refreshing recipes. I like to use balsamic vinegar because of it's inherent sweetness, though it does discolor the dish a little, the flavor's worth it. Use your choice of cucumbeers, I like the pickles, they're lighter and sweeter, some will prefer the 'burpless' variety. Whichever you choose, enjoy!

Ingredients

1 cup dairy sour cream
3 Tbl. finely sliced onion
2 Tbl. chopped fresh dill or 2 tsp dried dill weed
2 Tbl. balsamic vinegar
1 tsp. salt
4 medium cucumber, thinly sliced
1 green onion sliced about 1/8” on diagonal (garnish)

Directions

Slice onions and cucumbers
Add balsamic and salt, allow to marinate about 1 hour
While they are marinating, combine other ingredients
Drain vinegar into sour cream and whip together
Add mixture back over cucumbers and onions and stir together
Garnish with green onions

Yield

Makes about 5 cups or 6 servings

Pizza Goon

2009-07-02T11:03:00.000-07:00

Here's a fun informative site run by John Gutekanst, of Avalanche Pizza;
http://pizzagoon.com/ .

Check it out. John has great insight on food, and a fun manner of presentation. He also honors the sources of his food, Like Matt and Angie Starline, of Starline Organics, and Chris Chmeil of Integration Acres, and PawPaw Fest.

Broccoli Cheddar Frittata

2009-06-30T05:21:00.000-07:00

I like to maintain a well seasoned cast iron skillet for recipes like this. To make this even more tasty use free range eggs, and use a really good sharp cheddar or other sharp flavored cheese, even feta, and serve with fresh sliced tomato wedges.

Ingredients:

8 eggs
1 T olive oil
1 small red onion, sliced (about 3/4 cup)
2 cups chopped, steamed al dente, broccoli
1/4 tsp. salt
Freshly ground black pepper (to taste)
1/2-3/4 cup shredded extra-sharp Cheddar depending on personal taste.

Directions

Whisk the eggs well, add a bit of water or milk to make it lighter (about 2 T)
Start by steaming the brocolli 'til al dente, then drain well and pat dry. In a 10" well seasoned cast iron skillet, heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 3-5 minutes and add in the broccoli. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle evenly with the cheese.
Meanwhile, preheat the broiler. Place the skillet under the broiler about 3-4 inches from the heat, until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
Cut the frittata into wedges and serve. Garnish with fresh tomato wedges.

4-6 servings

Join in! Share your recipes.

2009-06-16T17:25:00.000-07:00

We're requesting your best/favorites!

We have so many talented, creative food people, we should share our favorite recipes. We're asking you to submit your recipes, and we'll post them. Submit them here, as a comment, or email to info@ohiofoodshed.org , and we'll do our best to present them.

Grilling Season: Tasty Cajun Rub

2009-06-11T11:17:00.000-07:00

As noted earlier, this is grilling season, and here's a recipe I've found handy. It's easy to play with the quantities to alter the taste to your own preference.

Cajun Rub

I don’t know about you, but I really enjoy a Cajun seasoned, lightly smoked pork loin, or boneless, skinless chicken breast. This recipe is one I like to use for pork, and chicken (chicken w/out barding with garlic)

1 T. salt, coarse (kosher or sea)
2 T garlic powder
2 T onion powder
2 T thyme, dried
2 T. oregano, dried
2 T paprika
1 T file’ powder (ground sassafras root)
1 T black peppers, freshly ground
1 to 3 tsp cayenne pepper, or to taste

Combine all the ingredients in a jar; twist the lid on airtight, and shake to mix. Store away from heat and light for up to 6 months.

Makes about 1 cup; enough for 6 to 8 pounds of meat or seafood

If I’m doing a pork loin, I like to bard it with slivers of fresh garlic, before liberally rubbing with the above mix. About 1 large clove to 2 lbs. of pork loin. If you can control the heat, start with it at high, then reduce it as soon as the meat is placed in the smoker, otherwise just use moderate heat. Cook ‘til done.

What’s nice about this is that the leftovers can be sliced very thin (less than 1/8 in.), reheated, and served on a nice heavy roll with your favorite sharp cole slaw (heavy on the onions in it, w/ a bit of dill).

Barbecue Chicken with Homemade BBQ Sauce

2009-06-08T10:28:00.000-07:00

Who likes BBQ chicken? Here's a chance to impress your friends and family. I prefer the cajun seasoning to cumin, but to each their own. Regardless, it's good.

Brine:

2 quarts water
1 tablespoon sea salt
1 Tbl. brown sugar
2 garlic cloves, smashed with the side of a large knife and minced
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Barbecue Sauce:

2 slices bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped very fine
2 cups ketchup (try to find ketchup without high fructose corn syrup)
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin (or chili powder for milder flavor) or substitute cajun seasoning for cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

I like to assemble the brine the day before (gives the flavors a chance to meld), in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Chop the bacon and mince the thyme . Heat about 2 tablespoons of oil in a large saucepan over medium heat. Cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basting the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Serves 6 ( or 3 really hungry)

Grilled Zucchini Rolls with Herbs and Cheese

2009-06-08T09:15:00.000-07:00

This is the time of year when we're into grilling. Here's a nice opportunity to do a locally sourced offering (plus lemon juice & olive oil). Hope you enjoy it.

Ingredients

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Directions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

This recipe makes about 4 servings.

Strawberry Rhubarb Bread Pudding

2009-05-18T11:20:00.000-07:00

Been seeing strawberries coming on at the markets, so you might try something different...

Ingredients

6 cups stale bread cubes (about 1 lb)
1 cup sliced rhubarb
2 cups sliced strawberries
2-2 1/2 cups milk (or for non-dairy, rice, almond, hemp, soy)
3 tablespoons arrowroot powder or tapioca flour
3/4 cup maple syrup
1 teaspoon vanilla extract

Directions

Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a spring-form pan.
Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder until no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.

Makes 8-10 servings.

For a variation, you can try this compote. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

8 cups diced rhubarb
1 cup sugar (or a natural sweetener like stevia or agave, adjusted for use)
1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions

Combine rhubarb, sugar (or substitute) and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat
Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
Remove from heat and stir in vanilla.

Yield: 8 servings, 1/2 cup each

Rhubarb Vanilla Compote

2009-05-18T11:16:00.000-07:00

Been seeing lots of rhubarb lately, and this is a tasty twist on it. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

4 cups diced rhubarb
1/2 cup sugar (There are also several natural sugar substitutes, such as stevia and agave)
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Directions

Combine rhubarb, sugar and cinnamon in a medium saucepan.
Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
Remove from heat and stir in vanilla.

Yield: 4 servings, 1/2 cup each

Spring Cream of Dandelion soup

2009-04-24T08:07:00.001-07:00

2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.

5. Serve in bowls and garnish with flowers or buds.

Dandelion Green Fettuccini

2009-04-24T08:06:00.001-07:00

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 t Salt

This recipe also works for other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated Asiago cheese.
When making the pasta, adjust the amount of flour to the moisture of the greens.

1.In a blender put dandelion greens and eggs, blend until smooth.

2.Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.

3,Turn out onto floured surface and knead until smooth (approximately 5 minutes).

4.Roll out with rolling pin to 1/8"-1/4" thickness or thinner.

5.Allow to stand and dry 1 hour, then, cut into strips.

6.Drop into boiling water and cook 1-2 minutes.

Lemon Garlic Asparagus

2009-04-20T06:26:00.000-07:00

Lemon garlic asparagus
Serves 4

1 lb Asparagus, trimmed and blanched
2 T Olive oil
1 large clove Garlic, minced
Salt and pepper to taste
Juice of 1 lemon
Parmesan shavings, optional

Preheat oven to 450 degrees.

Toss asparagus with olive oil and garlic; season with salt and pepper. Bake until asparagus are tender and lightly browned. Remove from oven and add lemon juice and stir; adjust seasoning to taste.