Kelly and Laura's collection this week really lent itself to grilling. Those onions were fabulous!
Friday, July 31, 2015
Week Seven - Cheating Veggie Roast
A veggie roast always seems a bit like a cheat... but the fresh veggies
with a little olive oil and salt and pepper on the grill is one of my
favorite summer (spring, winter, fall) meals. So easy!
Kelly and Laura's collection this week really lent itself to grilling. Those onions were fabulous!
Kelly and Laura's collection this week really lent itself to grilling. Those onions were fabulous!
Week Seven - Beets!
I tried to come up with a word like "Beet-a-palooza" or "Beet-o-ganza" but decided, not unlike a 1950s horror movie, all beets (!) really need is an exclamation point and a great font.
Two batches of beets (!) and some lovely onions always equals Margaret's Beet Salad to me... here's something like her recipe, which I think started off as an Epicurious posting, maybe this one.
Here's my mod...
Margaret's Beet (!) Salad
Many beets (!), roasted skinned and cut into chunks.
Half the volume of beets in oranges, peeled, sections cut into halves or thirds.
Feta cheese (to taste)
Fennel (about half a bulb, diced fine)
Onions (sweet or shallots) diced fine
Orange juice
Balsamic vinegar (or white)
Olive oil
Salt and pepper to taste
Toss beets (!), oranges, onions, and fennel in a bowl. Crumble feta over.
Whisk about 1/2 cup of orange juice and 1/4 cup each of vinegar and olive oil. Add to beet (!) mixture.
Season to taste. Serve over arugula or another bitter green. I have a rocket arugula that is holding on despite the crazy heat and continues to give me a handful or so or wonderfully peppery leaves every week.
This is fabulous when the beets (!) are warm and equally yummy served cold the next day.
Also your cutting board looks like a scene from a low budget horror movie, so be sure and take some photos as you prep the beets.
Kat
Two batches of beets (!) and some lovely onions always equals Margaret's Beet Salad to me... here's something like her recipe, which I think started off as an Epicurious posting, maybe this one.
Here's my mod...
Margaret's Beet (!) Salad
Many beets (!), roasted skinned and cut into chunks.
Half the volume of beets in oranges, peeled, sections cut into halves or thirds.
Feta cheese (to taste)
Fennel (about half a bulb, diced fine)
Onions (sweet or shallots) diced fine
Orange juice
Balsamic vinegar (or white)
Olive oil
Salt and pepper to taste
Toss beets (!), oranges, onions, and fennel in a bowl. Crumble feta over.
Whisk about 1/2 cup of orange juice and 1/4 cup each of vinegar and olive oil. Add to beet (!) mixture.
Season to taste. Serve over arugula or another bitter green. I have a rocket arugula that is holding on despite the crazy heat and continues to give me a handful or so or wonderfully peppery leaves every week.
This is fabulous when the beets (!) are warm and equally yummy served cold the next day.
Also your cutting board looks like a scene from a low budget horror movie, so be sure and take some photos as you prep the beets.
Kat
Week Seven Farmshare!
Yummy list from Piece by Piece Farm, loads of food for thought...
Carrots Sweet Onion Tomatoes Lettuce Zucchini Beets Cucumber
I saved the beets from last time, I have big beety plans!
Carrots Sweet Onion Tomatoes Lettuce Zucchini Beets Cucumber
I saved the beets from last time, I have big beety plans!
Saturday, July 25, 2015
Week Six Interlude - Cottage Cheeeeese!
Ingredients
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
Directions
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
Directions
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy
cream.
Week Six Interlude - Farmers' Cheeeeeese!
Okay, so remember the cottage cheese?
Farmer's cheese is essentially the same recipe, with a few modifications. Instead of vinegar, for example, you'll use lemon juice and the temperature is a bit higher.
Ingredients
Gallon milk (skim, 2%, half-n-half, goat, cow, sheep)
1 large lemon juiced (or 1/4 cup lemon juice)
Pinch of salt
Directions
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
When the milk begins to boil, turn off the heat. Gather the kids around, because this next part is awesome! Stir lemon juice into the milk, and the milk will curdle.
It'll take about 5 to 10 minutes to curdle all the way up.
Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. This part is the cheese. The liquid is the whey, you can reserve this for your smoothies.
Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
This cheese really appreciates almost any herb mixed in. We added fresh oregano flowers and some diced chives and ate it on crunchy bread.
 |
| Almost boiling milk. |
 |
| Curdling milk. So cool! |
 |
| Curdled milk ... it's curds, get it? |
 |
| The cheese ball after rinsing. Ready for herbs! |
Saturday, July 11, 2015
Week Four Interlude - Mo's Experimental Cooking Pit Northwest Fusion Extravaganza (Part Two)
Ahhh, it was quite the actual Extravaganza! Well done, Mo!
 | |
| Uncovering the feast. |
Spreading the table.
Pig, salmon, lomi lomi, clams, taro, sweet potatoes, potatoes from Mo's garden, camas... and blueberry cobbler, homemade flat bread, tomato salad, pasta salad, and chocolate chip brownies!
Well done all!
See Part One
Week Four Interlude - Mo's Experimental Cooking Pit Northwest Fusion Extravaganza (Part One)
Though it's not the end of the summer, all of the local food and neighborhood-gleaning are coming together at Mo's Experimental Cooking Pit Northwest Fusion Extravaganza. I was up at 4:30 to document the Opening Ceremonies...
 |
| Mo dug the pit and started the fire. Yes, he had a permit. |
 | |||||
| Wood reduced to coal, the coals shoveled out, and the stones arranged for a flattish surface. The sticks are there to create a vent for adding water. The dog is there to worry about the sticks. |
 |
| Leaves on... we layered fern, big leaf maple, and cedar. |
 |
| Mo laid down two grates, we added the food. Pig, taro, sweet potato, camas... |
 |
| More leaves! |
 | |
| Covered all in soaking wet burlap sack and dirt... |
See Part Two
Wednesday, July 8, 2015
Week Three - Summer Squash-a-palooza
Okay, so we got squash in the farmshare, but then the ONE little zucchini plant decided to get in the game... so squash-a-paloosa. Squash doesn't pickle well, to my taste, which has been my go to solution for extra veggies so far this summer. I was at my wits' end, then I remember some yummy curry I had down in Centralia at McMenamin's Olympic Club. I think they called it Caribbean Curry or something similar. Served with black beans and rice, with fried plantains on the side.
This is pretty close...
Summer Squash-a-paloosa Curry
Summer squash (zucchini, scotch bonnets, yeller, etc)
Sweet onion
Garlic scapes, if you have any left, or 2-3 cloves of garlic
2-3 small carrots
1 small red potato
5 baby bell peppers, for color pick red and orange!
2 - 3 cups collard chiffonade
Peas (as many or as few as you want)
1/3 cup creme fraiche + 1/3 cup coconut juice or 2/3 cup coconut cream
2 tablespoons peanut butter (optional)
1/3 cup broth (I used Ginger Miso because it was in the fridge, but chicken, veggie or beer would work)
Coconut oil
Lime juice
1 tablespoon ground curry
1 tablespoon fresh thyme
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 star anise
Salt and pepper to taste
Cayenne pepper to taste
Rice in the rice steamer, then...
Chop up squash and potato. Squash should be the thickest slices, potato thinner, so the cooking time will be the same. Garlic can go in whole. Toss with a little coconut oil. Dash of salt, pepper, and cayenne pepper in pop 'em in the over to roast. About 450 (F) until potatoes are a little crispy on the edges.
Meanwhile...Chop up carrots, onions, peppers into moderately thin slices. Sauté in coconut oil briefly (5 minutes or less). Turn heat down, add in all the spices, stir around a bit, then cover and let sweat for about 10 minutes.
Now pop your chicken or fish in the oven. If you picked shrimp, you should clean it now, but wait a bit to cook them.
Check on the veggies when you put your meat in the oven. Empty your two cans of beans into a small pot, put on stove and bring to a boil. Maintain the boil while...
In the saute pan, push the veggies all to the sides. You've been sweating them, so you'll have some good juice to play with. Add in the coconut cream (or substitute) and the broth and beer/wine to this juice. Stir it all around. This is when you add peanut butter, if you like that. Also add a big squirt of lime at this point. Toss in beans without liquid. Cover about 5 minutes and continue simmering.
Sip the beer or wine, if you didn't add it to the mix. Open the lid and stir everything up together. Yum! Let it simmer away on low until the other veggies are roasted, then stir those in with the collards and the shrimp, if that was your meat of choice. It's ready when the shrimp are red.
...and yum!
Kat
This is pretty close...
Summer Squash-a-paloosa CurrySummer squash (zucchini, scotch bonnets, yeller, etc)
Sweet onion
Garlic scapes, if you have any left, or 2-3 cloves of garlic
2-3 small carrots
1 small red potato
5 baby bell peppers, for color pick red and orange!
2 - 3 cups collard chiffonade
Peas (as many or as few as you want)
1/3 cup creme fraiche + 1/3 cup coconut juice or 2/3 cup coconut cream
2 tablespoons peanut butter (optional)
1/3 cup broth (I used Ginger Miso because it was in the fridge, but chicken, veggie or beer would work)
Coconut oil
Lime juice
1 tablespoon ground curry
1 tablespoon fresh thyme
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 star anise
Salt and pepper to taste
Cayenne pepper to taste
Rice in the rice steamer, then...
Chop up squash and potato. Squash should be the thickest slices, potato thinner, so the cooking time will be the same. Garlic can go in whole. Toss with a little coconut oil. Dash of salt, pepper, and cayenne pepper in pop 'em in the over to roast. About 450 (F) until potatoes are a little crispy on the edges.
Meanwhile...Chop up carrots, onions, peppers into moderately thin slices. Sauté in coconut oil briefly (5 minutes or less). Turn heat down, add in all the spices, stir around a bit, then cover and let sweat for about 10 minutes.
Now pop your chicken or fish in the oven. If you picked shrimp, you should clean it now, but wait a bit to cook them.
Check on the veggies when you put your meat in the oven. Empty your two cans of beans into a small pot, put on stove and bring to a boil. Maintain the boil while...
In the saute pan, push the veggies all to the sides. You've been sweating them, so you'll have some good juice to play with. Add in the coconut cream (or substitute) and the broth and beer/wine to this juice. Stir it all around. This is when you add peanut butter, if you like that. Also add a big squirt of lime at this point. Toss in beans without liquid. Cover about 5 minutes and continue simmering.
Sip the beer or wine, if you didn't add it to the mix. Open the lid and stir everything up together. Yum! Let it simmer away on low until the other veggies are roasted, then stir those in with the collards and the shrimp, if that was your meat of choice. It's ready when the shrimp are red.
...and yum!
Kat
Thursday, July 2, 2015
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