This meal was not really local at all, but instead of hiding our non-local eating and then forgetting to post this recipe later, I’m just going to post it now. I hope you forgive me once you try it. It’s easy peasy and delish, combining several of my favorite things – greens, soft-cooked eggs, yogurt, and butter. Mmmmmmmm! It does take a little more time than your usual egg dish (roughly 30 minutes), because the eggs bake in the oven, but you can just set a timer and then go on with your business.
For the recipe, click here: http://eatlocal365.com/2013/05/22/the-doldrums/
Hello again! We’ve finally emerged from our early spring slump. Our CSA ends in March and our farmers’ market closes for the season in mid-April, so we enter this confusing 6-week period where we have to shop at the regular grocery store to supplement what we can get at our neighborhood’s small local foods market. It’s very uninspiring.
We still aren’t quite into the summer harvest season, but Erik picked up some delicious local greens and asparagus this week that motivated me to get moving in the kitchen again. It was also 80 degrees yesterday! Crazy! The combo of perky veggies and a warm breeze have shaken me out of my funk enough to dig up an old favorite recipe. I’ve got a file folder full of recipe clippings, so I’m not sure where this one came from, but it was probably Real Simple or Whole Living. On a side note, it’s weird how you get to know a magazine’s font and layout after a while, isn’t it? Useless knowledge, but it sticks in my brain somehow. Anyway…I changed up the recipe to serve two and use more veggies and a leeeetle bit less pasta. The pasta adjustment is mostly because we have a FANTASTIC Italian grocery store nearby that sells dirt cheap, high quality, super delicious fresh pasta and I feel silly asking for 9 ounces of pasta, so I just get half a pound (which is 8). We’ve stopped making our own pasta, because this place is so great!
For the recipe, click here: http://eatlocal365.com/2013/05/17/quick-asparagus-and-hazelnut-pasta/
This year we wound up accidentally stockpiling certain root vegetables from our winter CSA. Rutabagas. Parsnips. Turnips. The good news is that they last a long time. The bad news is, that takes away any imperative to use them up. The next thing you know, you crisper or root cellar (or wherever you keep them) is about to burst. We found this recipe in an attempt to use them up in volume to take care of the issue.
This recipe can be used with any winter root vegetables that you might have. Don’t limit it to the ones listed above. As you can see, I accidentally included some radishes that I though were turnips until I chopped them (watermelon radishes are green on the outside and they’re huge – tricksters!). As long as you get to three total cups, it works with any mix or ratio. However, I would suggest keeping it at least 75% “mild” ones (i.e., not radishes).
We have complained about / celebrated our CSA many times on this blog. I hate / love it. I LOVE the actual farm. The produce is almost always top notch, the eggs are amazing, and it’s fun to support people living their dream. However, when our refrigerator overflows with turnips or zucchini, I want to bail and just get take out. Half of me gets irritated at the other half that wants to throw out the last radish; but that other half gets annoyed with the first half for being unreasonably anti-waste. Then Erik intervenes in my internal monologue and stops the crazy.
This time of year, we are overflowing with cabbage. (Lindsay #1) It keeps forever, so let’s go out to dinner. (Lindsay #2) Why waste money on a restaurant when we have all this food at home? (1) + (2) = (3) Sauerkraut.
For the recipe, click here: http://eatlocal365.com/2012/12/10/how-to-make-sauerkraut/
More zucchini!! This is a recipe I first made while babysitting for my niece, who was not yet two at the time. She sat at the counter jabbering away, while I chopped and cooked, close enough to catch her and far enough away to keep her hands a safe distance from the stove. That night we made up an awesome call-and-response scatting game. She would blab something that obviously made sense to her, but sounded like nonsense to me, so I’d sing it back to her like Ella Fitzgerald. Pretty soon, we were taking turns making up silly little songs and giggling like crazy people. Then, in a flash, dinner was ready. Bipidy do da wah!
For more and the recipe, click here: http://eatlocal365.com/2012/08/18/corn-and-zucchini-stir-fry-with-cashews/
Cantaloupe is another CSA adventure for us. Both of us kind of like it, but not nearly as much as the other fruit that tempts us at the farmer’s market – peaches, blueberries, raspberries… Yum! When it showed up in our share last week, I ate two slices then cut up the rest and froze it. Granted, we just got an awesome chest freezer, so I’m a little freezer-happy at the moment, but still. It’s kind of embarassing. I was determined not to do that again, so I hunted and hunted for a recipe to blow me away. There are a million (seriously, a million) recipes for the melon, cured meat, soft cheese, and viniagrette combo, but I’m on a very strict diet to help control my migraines and can’t have cured meat, cheese, or vinegar. Gah! Of course, all those recipes looked delicious and made me hungry. So then I took a lunch break.
For more, click here: http://eatlocal365.com/2012/08/05/awesome-spicy-sweet-cantaloupe-slaw/
Fried foods on a stick are popular summer treats, especially in Minnesota, where I will be attending my second state fair this August (and Lindsay her… well it’s been many). We tried tackling one standby at home, as natural and from-scratch as we could get it (we skipped making our own hot dogs). The results were great! And it wasn’t even very hard. Make these on July 4th and be confident in what you’re feeding your family (foods on a stick from carnie vendors… generally a total crapshoot!).
For more, click here: http://eatlocal365.com/2012/06/26/a-homemade-fourth-of-july-treat-how-to-make-corn-dogs/
Our friend shares his experiences as a first-time CSA member.
For more, click here: http://eatlocal365.com/2012/07/19/thoughts-from-a-virgin-shareholder/
On Saturday, one of my good friends had a BBQ, so I offered to bring dessert. Now, this is one of the most pulled together, awesome people I know, so it had to be something amazing. I also wanted something casual enough for a kid-friendly BBQ and easy to transport, since there was a good chance we were going to bike there. I also really really wanted it to be something that fit in my migraine diet, but eventually gave up on that one, and realized that I had to make my mom’s chocolate zucchini cake. It’s always a hit and travels really well, since it’s more of a snack cake than a fancy layer cake. Another bonus is that it’s ready to go right out of the oven, served out of the pan. I never seem to have enough time to cool and frost a cake without being late to the party. That’ll have to be a goal for 2013, I guess. Since I couldn’t eat it, I obscenely sniffed its spiced chocolaty goodness every chance I got. Sorry for behaving like a weirdo!
For more, click here: http://eatlocal365.com/2012/07/30/moms-chocolate-zucchini-cake/
Sunday nights are for Game of Thrones in our household. I don’t know about you, but I always want to order dinner on special TV nights. Whatever your show is, there’s something ritualistic about waiting for the doorbell to ring and then curling up on the couch with a fork and a pile of delicious, but kind of bad for you, food. A gigantic salad just doesn’t do it for me while I’m watching intrigue unfurl.
To stay strong against the temptation of the stack of delivery menus this week, I searched through my recipe collection to find something new and tantalizing. Mission accomplished! I LOVE Chinese food, but have been avoiding it due to some migraine issues. I’m also a big fan of scallops – or fishy marshmallows, as Erik calls them. Chinese food + scallops + spicy + some greens (so you don’t feel too bad) = General Tso’s scallops! Delicious enough that I might have to make them again next Sunday. Unless our copy of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook arrives by then.
For the recipe, click here: http://eatlocal365.com/2012/04/16/why-buy-d-i-y-chinese-takeout-edition/
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything