Archive for May, 2008
It Begins
It’s so wonderful to have an abundance of fresh delicious produce again. Just seems like a few weeks ago that we locavores were subsisting on potatoes and the last dredges of canned goods. The sight of plump ruby red strawberries at the Headhouse Market nearly made me weak in the knees. Nothing, and I mean nothing, compares in sensual eating to the first bite of a juicy, ripe, just-picked strawberry. At least that’s the way I feel about it.
Helping out at the Weavers Way Farm table at the Headhouse Market was like going home. I’d missed it more than I even knew: the energy generated by shoppers and farmers all focused on freshly harvested food. Of course, it didn’t hurt that I could load up on all sorts of glorious greens and some asparagus.
I picked up a few more bunches of the edible chrysanthemum to try mixed in with the other salad greens I procured. I thought the zing and tenderness of the chrysanthemum might contrast nicely with the edgier endive and smooth butter lettuce. And, of course, my dear old friend kohlrabi got tossed in the shopping sack. I actually had a great time “pushing” the kohlrabi at the farm’s table. So many people hadn’t ever seen it before, asking questions about how to use it. If you hadn’t guessed, I love answering question about how to prepare unusual fresh vegetables.
Easy Livin’
With Memorial Day behind us, it is now safe to take a few very important actions. First, we may all now wear white. Okay, who am I kidding? That rule’s long been defunct. Alright, then more importantly, we can break out the flip flops and sandals. Or, for the more daring among us, it’s time to don the skimpy swimwear. Speedos, anyone?
I, however, am most pleased to be celebrating the seasonal milestone that is marked by Memorial Day with the first of this summer’s ice cream recipes. Now, I won’t try to fool you. I eat ice cream every month of the year. Odd fact: I eat the greatest quantities of ice cream in the month of November. Why? Because that’s when Edy’s puts out their limited edition Pumpkin Ice Cream, which happens to be my favorite of all flavors. Oh baby!
Pumpkin aside, I’ve been searching for some rock star flavors to make at home; ones that include a locally grown ingredient. I have visions of basil ice cream and stevia chamomile tea ice cream dancing in my head. But to start things off with a real bang, I decided to put that freshly harvested honey to use in a Lemon Honey Ice Cream that is wickedly rich.
Time Flies
I can’t believe it, but Straight from the Farm is turning one today! I hate to repeat an old adage but time really does fly when you’re having fun! Thanks to all of you who have become regular readers and to all those that leaves such fun and informative comments. This blog wouldn’t be the same without you!
Here’s a link to my very first post, for Grilled Baby Bok Choy. Gosh, did practice really help my skillz!
Here’s a link to my most popular post to date, Dulce de Leche.
Here’s a link to my favorite post for pictures, Spiced Green Tea Ice Cream.
And finally, here’s a link to my favorite recipe I’ve posted so far, Roasted Potato Leek Soup (blieve me, this was a tough one to choose).
In case you’re curious, there is a total of 212 posts on the blog to date so make sure to get into the archives and surf around for content. The Recipe Index is always a great reference for new ideas!
Again, thanks for a wonderful first year, everyone!!
May Garden Inventory
My cutting garden is finally well on its way.
In another month, there’ll be plenty to take for fresh bouquets.
Garden work has been plentiful and productive. However, before I got too much further along with planting, I wanted to stop and take inventory of what transplants I have, what’s been planted in the garden, what needs to be planted in the near future, what seeds still need started in the greenhouse, and what I still need to buy. Oh, and also what’s already failed this year (the peas and the radishes).
The Mac Daddy
This past weekend I had the distinct pleasure of cooking all the food for my dear friend Christine’s 30th birthday bash. It was a “distinct pleasure” because it was the best of both worlds for me. I love cooking for parties. I love it so much that I’d probably throw a party every weekend if it weren’t for one little eensy problem…
I hate cleaning. Man, do I hate cleaning the house! And I especially hate the stress of trying to get the kitchen cleaned up before the guests start arriving. I’m not the type of cook that cleans as she goes.
With this particular party being held several miles away, I was free to cook right up to the last minute and then gleefully leave the kitchen in shambles as I strolled out the door in my blue toile party dress. I had five dishes on the menu, some tried-and-true and some a little more risky. All, if I am to believe the feedback, were very much a hit. When planning a party menu though, I always like to have a fail safe; a dish that’s virtually guaranteed to appease the masses and fill their bellies before the alcohol soaks in beyond repair.
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