The Real McCoy

Every once in awhile I decide to create a recipe that reminds me of a friend and that is what I have done here. My friend just celebrated a birthday (an age we both now share), I had been ribbing her pretty good about it! All in good fun of course! I have been playing around with creating some more vegetarian meals and my friend is, as I call her, a veg head. It so happens that this recipe is also, inexpensive to make, which is always good for the budget. I always start with dried beans, for several reasons but for the main reason, I can flavor the cooking process anyway I want. Also, when I cook up beans, I double the batch and after draining and cooling, I place have in a freezer bag. You can freeze for up to 6 months, this makes it handy during a busy week.

Happy Birthday my friend!

                                                    copyright2012 catmacera

2 1/4 cooked red kidney beans
1 tsp kosher salt
1/2 tsp white ground pepper (or 1/4 black ground pepper)
4 tbsp of plain yogurt
1 1/2 tbsp hot honey**
1 tsp ground cumin
4 oz of Jones Family Farm Simple Goat Cheese
1/2-3/4 c cornmeal +
2 tbsp butter
2 tbsp olive oil

** see blog from 5/21/12 Herb infused Honey and Oils or add 1/4-1/2 tsp of cayenne pepper and use 4 tbsp regular honey


In a food processor (you can just as easily use a pastry blender or potato masher as well, which I do when I don't feel like dragging out my machine!) place the kidney beans, salt, pepper, cumin, yogurt and honey. Pulse (or mash) until just smooth (I like small chunks of bean). Add in cornmeal, a little at a time, just until the mixture will hold together when squeezed in your hand.

Using an ice cream scoop, scoop 6-8 balls of mixture, place on a baking sheet that has been lined with wax or parchment paper.

Keep a bowl of water nearby. Wet hands lightly with water (this helps prevent to much mixture sticking to your hands). Cradle the mixture in your hand and make a well in the center, pressing the mixture out so that the well will hold about a tablespoon of goat cheese. Place goat cheese in the well, then pinch the open seam together, enclosing the cheese. flatten slightly into a patty shape. Place on baking sheet. Repeat until the bean mixture is used.

Refrigerate for at 30 minutes, or cover with plastic wrap for up to 2 days.

In a large skillet heat butter and oil. Sprinkle about 1/4 of cornmeal on a plate. Coat both sides of each patty in the cornmeal. Carefully place in skillet and fry over medium heat, until golden brown, about 4-5 minutes. Flip and cook till golden on second side.

I served mine over salad mix that I simply dressed with garlic infused yogurt: 1/2 c yogurt, 2 garlic cloves minced, s/p to taste.

Asparagus Bulgar Wheat Salad

This is an easy salad to make and have on hand during a busy week. Also very versatile, you can add any type of vegetable that is in season. When you are cooking the chick peas, do a double batch, once cooled place 2 c in freezer bags so you always have them on hand, just defrost before using.

3/4 c Bulgar wheat
2 c chick peas *
1 tbsp butter
s/p
1 lb asparagus
1/4 tsp curry
1/4 tsp gr. cumin
olive oil
fresh lemon
1 red onion, diced
1/2 Softy from Leonardsville


*Cover 1 c chick peas with water in a large pot and let stand overnight. Drain off water and again cover with water about 1-2" above the peas. Bring to a boil, reduce to a simmer, let cook for 30-45 minutes, or until tender. Drain well. You can do this up to 3 days in advance (longer if you freeze them once cooled).

In large skillet over med/high heat drizzle with olive oil and add butter. Add in the chick peas season with s/p. Cook for about 10-15 minutes allowing them to become a nice golden brown.

Place bulgar wheat in a large heat-proof bowl. Cover with boiling water, enough to come about 1" above the bulgar. Set aside for about 20-30 or most of the water has been absorbed. Drain and squeeze out any excess water.

Meanwhile, snip off the ends of the asparagus (remember to save the ends in freezer bag for adding to stock). Drizzle with olive oil and season with s/p. You can grill over high/med heat for about 10-15, or roast in a 400 degree oven on a baking sheet for 20-25 min. When done cut into 1" pieces on the diagonal.

In a large bowl place the bulgar, chick peas, asparagus and onion. Drizzle about 4 tbsp of olive oil and the juice of 1 lemon over contents. Toss to coat well. Sprinkle curry and cumin over top, toss to blend well, adjust seasoning. Refrigerate, letting it come to room temperature before serving.

Crumble softy over top, toss just before serving.

You could make this to a meal instead of a side very easily by adding some grilled shrimp or leftover chicken.

Maple Spiced Ice Cream

This recipe comes from one of our great costumers, Debra! She was describing it yesterday and it just sound so delish! I am so glad she found this one, thanks for the share Debra!! So what do you think I will be making this weekend!! Oh I may just have to make some pizzelle cups to serve it in!!



Maple spice ice cream

2 cups heavy cream
1 cup milk
½ cup maple syrup
6-8 cardamom pods
2-4 whole cloves
3 allspice berries or one cinnamon stick
Dash of kosher salt
1 tablespoon brandy, or bourbon (optional)

Cook the maple syrup down over medium low heat to about half. takes about ten minutes.

Put all the spices in one cup of the cream and heat gently until bubbles form at the edges, then take it off the heat and let it sit for 20 minutes.

Strain the cream into a bowl, add the rest of the cream, milk, and maple syrup, stir well, and put in the refrigerator until it’s really cold, at least an hour but overnight is best. Put in the ice cream maker and freeze as usual.

Yum.

Ginger Rhubarb Sauce

This is a wonderful sauce to keep in jar. Use is it as I did here with the Floating island, over ice cream, with granola and yogurt and even add some to a smoothie!

1 lb of Rhubarb, chopped (can be fresh or frozen)
1/2 c honey, raw sugar or granulated sugar
about a 3" piece of fresh peel ginger, diced
1/3 c water
pinch of kosher salt
1 small cooked beet (optional**)

Place all the ingredients in a saucepan over med/high heat. Bring to a boil, stirring to prevent scorching. Reduce heat to a simmer and allow the rhubarb to become very soft.

Remove from heat and either use an immersion blender, a standard blender or a food processor to puree. Taste to adjust the sweetness to your likeness.  Please use extreme caution when you puree, especially in the blender!

**I try not to use artificial coloring so I used the beet to intensify the color. You do not taste the beet. But feel free to use a red dye maybe 5 drops or so.

Lamb Steak with Asparagus

I had one bag of frozen cipollini onions left and just wanted to find a way to combine last years harvest with something fresh from  the spring harvest. The asparagus is fantastic again this season, so I paired with Lamb Steaks.

4 Sweetgrass Lamb-Leg steaks
2 garlic cloves, minced
juice of 1 lemon
1 tbsp finely chopped fresh Rosemary
1/4 tsp cayenne pepper (or to taste)
1/4 olive oil
1/4 dry sherry
4 tbsp Kriemhild Butter
1 c cipollini onions (or a sweet onion), diced
1 lb of Russia Corner Asparagus, cut into 1-2" pieces
olive oil
s/p

In a small bowl, combine the garlic, lemon juice, rosemary and cayenne pepper. Mix well; place steaks in a dish, pour marinade over the steaks. Turn to coat meat well. Cover with wrap and let stand for 1 hour.

Preheat oven to 400 degrees F. Place onion and asparagus on a large baking sheet. Drizzle with oil and season with salt and pepper. Roast for 25-30 minutes or until asparagus is just fork tender.

Preheat a stainless steel fry pan over med high heat. Drain off liquids from steaks, reserving. Drizzle a small amount of oil into hot pan. Season steak with s/p, then place carefully in fry pan. Brown on both sides for about 5 minutes. (let cook for at least 3-4 minutes before turning).

When steaks are done, transfer to a platter and cover to keep warm. Using reserved liquids, de-glaze the skillet. (scrap up all the yum-yum) Remove the pan from heat and pour in the sherry. Return the heat and let reduce by half. Add one tbs of butter at time, to thicken sauce. Taste and adjust seasonings. Add the asparagus/onion and toss to combine.

Divide the asparagus evenly over 4 plates and top with a lamb steak. Drizzle any leftover sauce eqaully over each plate.

Herb infused Honey and Oils

Another great reason for growing you own herbs is you can do so many things with them! Infused honey and oil can be costly to purchase, but it is so easy to create were own and in flavors that you like!
The possiblities are limited only to your imagination! These also make fantastic gifts!

                      


It is best to pick your herbs first thing in the morning, they are the freshest them. Rinse them of any dirt and remove any dead pieces. Dry with paper towel. Amount of honey you would like to infuse.

For an 8 oz mason jar choose one or more of the following in each jar:

2 sprig basil
2 tablespoon shaved fresh ginger (use vegetable hand-peeler)
2 tablespoon dried lavender blossoms
4 sprigs lemon balm
2 sprig mint
2 sprig oregano
2 sprig rosemary
4 sprigs summer or winter savory
2 sprig sweet marjoram
2 sprig French tarragon
8 sprigs thyme
8 sprigs lemon thyme
4 sprigs sage
4 green garlic (try grilling first then chopping before adding.


You can leave the leaves whole, or remove and finely chop them for a more intense flavor.

I like to let the sun do the heating for me, so I place herb(s) of choice in the jar and then fill the jar with honey, leaving about 1/4" head space. Place lid and tighten rim. Set in a sunny window sill and leave for 1-2 weeks before using. You can strain the herbs out or leave them in.

If you want you can heat the honey until just very liquid and thin (about 180 degrees on a candy thermometer, then pour over herbs, allow to cool. Strain, then store in jars.

Here is one that doesn't get mentioned often. If you like some heat, place 4 scotch bonnet peppers in 16 oz of honey. Let stand for one month, strain off and discard peppers. This is great way to have sweet and hot. But also good for in the winter for Hot Toddies!

Here are some combo's that I like for 8 oz mason jars, just follow the above steps.

4 teaspoons anise seeds
2 small sprig basil & 3 teaspoon fennel seeds
2 small sprig basil & 4 teaspoon anise seeds
4 teaspoons cardamom pods
2 4" stick cinnamon & 2 sprig sage
1 large sprig rosemary & 2 tbsp orange zest
 6 sprigs fresh thyme & 2 tbsp lemon zest

For infused oils (use olive oil, not extra virgin, grapeseed, almond etc) following the above directions for either letting the sun doing the work or heat the oil. (do not let the oil boil). I drain all oils that I make, this helps keep the oil longer, you can also refrigerate the oil, just bring to room temperature. The honey can be stored in a cool dark place for up to 1 year.

If you are gift giving, place in a nice jar, with ribbon and a card with flavor and suggestions on how to use.

Rhubarb, Rosemary and Honey Scones

This recipe works with either fresh or frozen rhubarb, so make sure to stock up and freeze rhubarb to always have on hand!

1 bunch The Farm Rhubarb, roughly chopped (2 c)
2 tsp raw sugar
1 c unbleached AP flour
1 1/2 c wheat pastry flour
2 tsp baking powder
1 tbsp finely chopped fresh Rosemary
1/3 c Wild Mountain Apiaries Honey
8 oz Kriemhild butter, chilled
1 c milk
1/2 c Cream
1 whole egg and 1 egg yolk (JFF, Wintergrass, Sweetgrass, The Farm)
kosher or sea salt

Sift together the flours and baking powder into a large bowl. Dice butter into large chunks, then toss in flour, add rosemary. Cover with wrap and refrigerate for 30 minutes.

Combine the milk, cream, egg and yolk. Refrigerate for 30 minutes.

Place rhubarb in a large bowl and sprinkle with raw sugar. Set aside for about 10-15 minutes. Stir in honey.

Preheat oven to 400 degrees F. Line a baking sheet pan with parchment paper; set aside.

Remove flour from the refrigerator, using a pastry blender, cut butter into flour. (You will want pea size pieces of butter in the flour). Make a well in the center and add in the milk/cream/egg. Using a fork gently stir to combine, then fold in rhubarb. This will be a wet dough.

Generously sprinkle work space with flour, turn out dough. Knead to combine, add flour as needed. Using your hand (or a rolling pin) pat out to about 1/2 " thick. (keep surface well floured to prevent sticking). Cut into desired size and shape.

Using a spatula, transfer to prepared baking sheet. Refrigerate for 20 minutes.

Preheat oven to 400 degrees F. Brush tops of scones with milk and sprinkle with salt. Bake for 25-30 minutes, rotating pan about halfway for even browning.

Remove to a cooling rack. Serve warm or at room temperature. I make a simple ginger butter to serve with. (1/2 c soft butter mixed with 2 tbsp fresh peeled and grated ginger. You can make this butter up to a week in advance, keep refrigerated then bring to room temperature. Keep on hand to use in a thousand other ways!)

Green Garlic Pesto

This pesto is great to have on hand! Add a couple of tbsp to scrambled eggs, spread some on toasted baguette slices, add to grilled or roasted veggies, spread over chicken before roasting, toss with pasta and shrimp and even use as a base to make a salad dressing! And of course toss with roasted potatoes as pictured. The uses are unlimited!

                                                         co catmacera2012

1 bunch of Russia Corners Spring Green Garlic
olive oil
1/4 c grated JFF Caldwell cheese
1/4 c chopped walnuts
s/p

Clean and trim off ends of garlic. Brush with olive oil and season with s/p. (if you are grilling you can grill the garlic for about 3-4 minutes). Saute the garlic for about 5-7 minutes over medium heat. Set aside to cool.

Roughly chop the garlic and place with walnuts in either a blender or a food processor. Puree until finely minced. Slowly drizzle in oil (about 1/4 c, you may need more). Add in cheese, process again adding oil to desired consistency.

Place in a container and place a piece of wax paper directly on pesto, seal with cover and refrigerate. It is best to bring to room temperature before using.

Food Revolution Day

Here is a great write up on how to get involved in changing the food culture: http://www.jamieoliver.com/us/foundation/jamies-food-revolution/news-content/food-revolution-day-events-on-a-budget

Don't think that just May 19th is the only day to do this, do it more often! Although, there is excitement about doing something on the same day world wide, it gives a sense of strength and the feeling that yes we really can make a difference ! Talk to friends, family well just anyone that eats and will listen. Maybe you know someone that has SNAP, let them know our market accepts this and they CAN have fresh fruits and vggies from the market! One way to help is spread the word about the Farmers Market, believe it or not their are many that do not have access to a computer and even other media sources. If you know of someone in your community that doesn't drive, is to far to walk or can't walk, offer a ride or perhaps offer to get some items when you go to the market. Then when you done shopping together, make a point to maybe share a meal together or maybe make some muffins, scones or quick bread, then have coffee or tea together! Let food be more then just nourishment for the body, let it help with the mind and soul!

                                   

Remember to talk to the farmers, who better to know about food then the ones that have grown and harvested it! Or learn about another culture, you will be surprised to learn what we all have in common through food! I always tell my students in my cooking classes, we can all learn so much through food!

So stop down to the Farmers Market every week there is something your never know what might be avaialbe!

The Farm and B&B

          We have all seen the bumper sticker or heard the phrase "Know your Farmer, know your Food"  and I like to think of myself as "Know your Kitchen". Farmer-Food, so obvious this statement, yet many don't associate farmers (I am not talking factory farmers, I mean real farmers) with their food. We have become so spoiled in this country that many important things have been lost along the way. We can go into any grocery store and find almost every type of  "fresh food" we desire at the tip of our fingers, but the real question is this, is this really a good thing? We stopped thinking about where and how these items got here to the store. But when we take a moment and think, we start to realize the answer. No, this is not really a good thing, we start to think where did these things come from, what did they have to go through to get here, wax on fruit that "preserves the fruit"  that needs to washed off before we can eat it because companies decieve our eyes with what "looks" healthy, which then tricks our minds into thinking it is healthy. I have for nearly the last two years only used local, seasonal items. If wasn't in season I didn't buy nor eat it. This last statement isn't totally true either, because I did just have strawberries the other day that were local, how can that be you ask? Because last year when strawberries were in season, I froze a bunch. So if we learn to preserve what is in season, "seasonal" , local eating becomes a little less difficult.
         So why the above spiel, with the title "The Farmand  B&B", because you can not eat local nor seasonal unless you take the time to start at the beginning of where you food comes from and who is bringing it to you.

THE FARM and B&B ILION



CO THE FARM

         Michael and Laura, The Farm and B&B. When I talk with people about, what I refer to as my farming family (truly they are all family to me), I start with: "well you know Michael and Laura"...but people look at me like..who? Then I say "you know The Farm B/B", of course the response is "oh yea I know them, great stuff". For the longest time I would think to myself, good lordy, Michael and Laura have been swallowed up by the farm and no longer exist, no indentity of themselves!

         THE FARM and B&B is exactly who Michael and Laura are! This hit me, like when my mother would send something flying across the room when I was misbehaving! and it became even more evident when I had the honor of spending a few hours with them a couple weeks ago.

         I had an appointment to visit, I think was early April. When I was checking my email the morning of, I had one from Laura. Simply asking if we could postpone this "interview", because she and Michael....now pay attention here...were not happy how their green house looked! They wanted even their seedlings to be the best for all to see! I was floored and immediately wrote and said yes that was fine, thinking the whole time, "does anyone know that this couple has so much passion and desire to put forth the best food they can for us, right done to the seedlings! Even writing this I am at a loss for words to explain the excitement that fills me to know that these two people care that much...but you will learn that there are a fair number of local farmers (I will be "interviewing" two others for sure, but a couple others are in the works as well!) that are just the same way, so we really are blessed in this area!

co 2012 catmacera/foodshed

        

        So, finally the big day is here, I load up my camera, tripod, couple of towels etc. Now The Farm B/B is only 7 minutes from my home...7 minutes up the hill and I am transported into a whole other world. 11:30-ish am, at the bottom of the hill, cloudy, maybe a touch of rain but climbing the hill, I soon become wrapped in fog. (don't you just love when nature entertains you with her beauty!) So up the hill I continue until I see The Stand, which is where the Farms B/B CSA boxes will soon be filled, sorted and placed for pick-up. Next is the green house, which out of the corner of my eye I see Laura. Then next, is The Farm and B&B surrounded by the fog yet all of its beauty showed through, truly impressive. (note: the photograph of  The Farm B/B house is one of Laura's and as beautiful as the house was surrounded by the fog, her photo really captures the true beauty). As I unload my car (gosh I make it sound like I had so much, not really though ha) Laura greets me with a glorious smile and we proceed to have lunch first. Which for me, is a time to just chat with the two. Farmers time is so limited, year round but starting now to fall, squeezing in time to "entertain" in the almost 100 hr weeks ,well to say the least is impossible!
          Laura, a petite woman but holds herself with a inner strength that just says, when you look at her "yes I have experienced life" a look we don't see all to often today in society, but, I for one find this to also be what makes Laura the beautiful person she is. Her green-brown flecked eyes brighten so much when she talks about The Farm, the produce they grow, the importance of educating people of what healthy, good for you food should be.
          Michael, well a few months back I went to a dinner with Slow Food Mohawk Valley Board members (which Michael and Laura are part of and very active in) it was then that I learned, Michael and I have something in common, or at least I think we do. He's a, well what I call, a watcher/thinker. He is soft spoken, takes his time to answer and you can almost see in his eyes his mind working and gathering inforamtion. Which, he is like an atrisian well, never ending (Laura too) with information.
  

          Over a wonderful lunch of grilled cheese and kale soup we discuss many things from why they don't have Ilion Electric to the merging of our schools here to some of their adventures in life. Very relaxing, and for me a time to get to KNOW MY FARMER...
          Over the next several weeks I share my journey of getting to know OUR FARMERS, so please follow along, this is just a teaser. You're going to enjoy this journey I am sure! So please stay tuned.
         In the meantime, I encourage you to, if you really want the whole experience of where and how you food is grown to consider this, giving Laura or Michael a hand at the farm. I term this as a "farm-day-cation". Email them to see when and what kind of help they need, weather it is weeding, perhaps planting (tomato prepping/planting will be a good time). This is truly a great way to connect to the farmer, but also with your food source. Most importantly, it helps you start to understand why things cost what they do and appreciate your food  and FARMER even more.

Email: lauraknight@thefarmandbandb.com   or mskinboston@yahoo.com  

         

Farmers Market Breakfast

As promised this is one of my all time favorite ways to have fresh asparagus! (it also why I always, when I can buy two bunches. One to eat fresh and one to freeze for later use.) Please don't be intimidated by the Hollandaise Sauce, the recipe I use is easy and almost fool-proof! You can use a fried egg in place of the poached egg. This really is an easy, yet elegant looking meal, that anyone could make. It also works great for a lite dinner!

                                         co catmacera 2012
5 Russia Corners Asparagus Stalk per person
olive oil
salt and black pepper
1  Farm Fresh egg per person
toast of choice, I used homemade English muffin bread
bacon fried and crumbled (about 4 slices to feed 4 people)

HOLLANDAISE SAUCE: (serves 4)

3 Farm Fresh egg yolk, at room temperature
1/4 tsp Dijon mustard
a scant 1/4 tsp of cayenne pepper (or a dash or two of hot sauce)
1 1/2 tbs lemon juice
1 stick  of butter
pinch salt

**tips: always seperate your eggs while cold. Don't throw out the egg white, place in a container in the refrigerator for a later use (watch for a recipe to use them). Or you can freeze them as well, then defrost in refrigerator before using). Also, let nature show where to snap the ends of of asparagus, and don't throw out the ends!! Throw them in a freezer bag, place in freezer and use to add in when you make a veggie stock!)

Normally I would grill my asparagus for this, but it was just a little to chilly for me this morning!

Preheat your oven to 400 degrees F. Snap the ends off you asparagus, and place them on a large baking sheet. Drizzle veggie with olive oil, just to coat and season with a pinch of salt and pepper. Roast in oven for about 15-20, or until just fork tender. (give the baking sheet a jiggle about half way through to help turn the asparagus).

Meanwhile, make your Hollandaise sauce. Melt the butter over med/low heat. In a blender place the egg yolks, lemon juice, mustard and cayenne.Whiz for about 30 seconds. When the butter is fully melted, slowly drizzle the butter into the blender while running on low speed. You will see that the mixture will thicken slightly. Easy right? Pour this into a bowl, taste and adjust seasoning, keep warm over a double boiler. Whisk often to prevent lumps. (but if you do get some, just add a few drops of water to thin slightly).

While the sauce stays warm, cook your eggs of choice.

To assemble: Layer 5 asparagus on each plate, top with egg, pour some sauce over each egg, sprinkle with bacon!! Yum Yum...my husband said this morning..."how come I don't get a breakfast like that everyday!" . Throughout the asparagus season I will make this maybe two more times, I just love it as treat or to make for someone special!

"osso bucco" goat shanks

This really is a great comfort dish. You can easily adjust the amount, feeding more or less (adjust cooking time accordingly if you cook a larger amount). Letting the shanks shimmer for 2 1/2 hrs imparts flavor into the sauce and just makes the meat become succulent and tender. I did mine in the oven, but you could use a slow cooker (using shortest cooking time, which typically is 4 hrs, but check the meat after 2 hours, then after that if the meat is not falling off the bone, check 1/2  intervals). You can serve this over polenta as I did, but pasta, rice or even mashed potatoes would be good (even better would be sweet mashed potatoes).

                                                     copyright:catmacera2012

4  FairHaven Goat Shanks (one shank pp)
1 qt whole tomatoes
1 tsp of ea: dried oregano, basil, marjoram, thyme and ginger
1 onion diced
2 garlic cloves, minced
olive oil
s/p to taste

2 c green beans

Preheat oven to 325 degrees F.
In a large cast-iron Dutch oven add enough oil just to cover bottom of pan. Heat over med/high heat.
Season shanks with salt and pepper. Place shanks in pan, and brown on all sides (about 5 m/side). Remove to a platter. Lower heat to medium, add in onion and garlic. Cook for 3-5 minutes, stirring to prevent burning. Stir in all the herbs and ginger. Gently pour in tomatoes. Return the shanks to the Dutch oven, nestling in sauce. (sauce should be about half way up the meat). Cover.
Place in preheated oven and cook for 2 1/2 hours or until meat is tender and just falling off the bone.
(Don't be alarmed, the meat will shrink a bit in cooking).
Remove from oven and place on stove top burner over med/high heat. Remove the shanks to a clean platter and let cool slightly before shredding. Meanwhile, allow the sauce to boil down by half. Then stir in the green beans and shredded meat, lower heat and allow it to heat through. Serve as desired.

Asparagus and Green Garlic

I found this recipe and wanted to share! How perfect with Russia Corners bringing Asparagus and green garlic!

http://www.thymeforcookingblog.com/2012/05/turkey-rolls-stuffed-with-asparagus-and-green-garlic.html



Don't forget buy one , store one!! Buy a bunch to enjoy now and then freeze the second bunch, for later. Doing this makes it easier to store for later use, if you don't have the time to can or freeze in bulk. Before you know it, you will have plenty to have over....sshhh you know them colder months later in the year...I just can't say that word! I am sure you get the idea. Check out this site on how to properly freeze.

http://nchfp.uga.edu/how/freeze/asparagus.html



Round # 2 for Gingered London Broil

I love salads and I like to change them up all the time so as not to get bored with the same all the time. I love lots of textures and flavors in a salad, which why salads are a great way to use up leftovers. I usually try to think of ways that are different for my mother as well, she is a diabetic and watches her carbs very closely. A "bowl" made of 4 sheets of phyllo sheets is just under 40 carbs, so good for her because she can have 60 total at dinner. Anyway, I like that you have leftovers that look so tasty!

leftover slices of Gingered London Broil
1 bag of Gaia's Breath Spring Mesclin Mix
choice of cheese: JFF goat cheese (any flavor), Dutch Girl Softy, JFF or MVD feta
roasted peppers
 1/4 c olive oil
3 garlic cloves, minced
s/p
2 tbs balsamic vinegar
1 tbsp Wild Mountain Apiaries Honey

16 sheets phyllo dough sheets (4 per bowl, keep covered with a towel when not using)
4 tbs melted Kriemhild Butter

I like my meat and cheese to be a room temperature.

Preheat oven to 400 degrees F. Lightly butter four 8" round cake pans (if you have two pans just do 2 at a time)

Take one sheet of dough and carefully brush with melted butter, fold in half (9x14) layer into cake pan, coming up the side a bit. Repeat with remaining 3 sheets, filling in the cake pan. Brush with butter. Repeat this for the 3 remaining bowls.

Bake at 400 degrees F for 10-15 minutes. Let cool for 1 minute, then carefully use a spatula to remove to a cooling rack. Allow to cool (this doesn't take long).

Meanwhile, whisk together olive oil, vinegar, s/p, garlic and honey. Taste and adjust flavoring. Place lettuce in a large bowl and drizzle with dressing, toss to coat. Divide equally among the "salad bowls, then layer the meat, cheese and roasted pepper. Enjoy!

Why grow your own herbs...

This is great site to answer most of your herb questions. One of the main reason I started growing my own herbs was the money saving benefits!! A couple of seedlings from the market, pots (that I always save and have, but think outside the box, use empty plastic coffee cans, making sure to poke holes for drainage) and a little dirt. The cost of start up is roughly the same a couple of bunches from the store, so it pays for itself quickly. You only cut what you need, so no waste, you can dry or freeze most herbs  http://www.herbgardeningguru.com/         

            lavender                     

                                                                                           

          thyme

 a variety of herbs

Gingered London Broil with Creamed Swiss Chard

It has been a while since I have done a 2 meal recipe. London Broil from Sunnybrook Farm, is something I try to keep in the freezer all summer long, you really get you monies worth! I always get at least 2 meals, sometimes I can even get a lunch for 2 in addition.

1 Sunnybrook London Broil
4 tbsp olive oil
about a 2" piece of fresh ginger, grated
2 garlic cloves
4 tbsp buckwheat honey
s/p to taste

1 large bunch of Swiss Chard, rough chopped
1 large onion, thinly sliced
1 tsp grated fresh ginger
4 oz JFF Cream Cheese
s/p to taste

Divine Brine Beet Caviar (optional, but this does add a nice heat, tang and sweetness)

Mix together in a large glass dish the olive oil, ginger, garlic, buckwheat honey and salt/pepper. Place the London Broil in mixture, turning to coat each side. Cover with wrap and let marinade at the least 1 hour but as long as overnight.

Allow the London Broil come to room temperature for about 30 minutes. Preheat grill on high for 10 minutes before cooking.

Place the onion in a large skillet with about 1 tbsp of olive oil. Over medium/low heat let the onion cook down and become soft. Season with salt and pepper. Add in ginger, stir and cook until the ginger becomes aromatic, 1-2 minutes. Add in Swiss Chard, toss to coat. Let the Chard cook down, turn often to ensure even cooking.

Place meat on grill,close the lid and do not move for 10 minutes, only adjust the flame to prevent flair-up. Gently lift the meat, if it sticks, let grill a few more minutes, then turn to other side. Lower heat to low and cook an additional 10-15 minutes, or until your desired doneness.

Allow to rest for 15 minutes, tented with foil. While the meat is resting, turn the heat down on Swiss Chard and stir in the cream cheese, stir occasionally. Heat through.

Slice the meat on a 45 degree angle into thin slices. Place the Chard on a platter. Place sliced meat over top of chard and spoon Beet Caviar over meat.

Spicy Peanut Butter Popcorn

I wanted to capture the taste of a Thai Peanut sauce and combine with popcorn. You can easily adjust the heat value, by increasing or decreasing the cayenne pepper. You can easily cut this recipe in half.

4 qts of Rose Creek Popcorn, popped                                           
1/2 c light corn syrup
1/2 c peanut butter
1/4 c granulated sugar
1/2 c water
1 garlic clove finely minced
1 tbs fresh grated ginger (or 1/2 tbs ground ginger)
1/2 tsp cayenne pepper (more or less to taste)
1 tsp soy sauce
1 tsp cream of tarter
1/4 tsp baking soda
4 tbs butter


Preheat oven to 300 degrees F. Lightly butter a large baking sheet pan; set aside.

Place the popcorn in a large bowl; set aside.

In a large pan place the sugar, syrup, water, ginger and cream of tarter. Bring to a boil, stirring gently. Boil until it reaches 240 degrees on a candy thermometer(soft ball stage).

Remove from heat and stir in the peanut butter, soy sauce and garlic. Stir well then add in the butter, cayenne and baking soda. Stir well, then pour over popcorn. Stir all ingredients to coat well.

Spread out onto the prepared baking sheet. Bake in 300 degree F for 20 minutes, stirring every 5 minutes.

Remove from oven and let cool, stirring often to prevent sticking. Makes a great snack.