Heirloom Meals: Savoring Yesterday's Traditions Today

Tuesday July 20, 2010

Life at Boulderwood:
Elk and Lobsters, Minus the Clean-Up

This past weekend was the Brimfield Antique and Flea Market Show which is where we found these treasures in years past to add to our collection of beasts on Bouderwood.  Who knew that elk and lobsters could be found on the same farm and require so little maintenance and clean-up?!





The next Brimfield show starts on September 7th and ends on the 12th so be sure to mark your calendars!

Monday July 19, 2010

Ms Murky Mondays:
A Picnic for a Hot Summer’s Day

[youtube=http://www.youtube.com/watch?v=h8XaQWxWwS0]

A picnic is the perfect way to celebrate summer!  Here are a few tips for packing a moveable feast easily and safely.

Pack the Essentials
Make sure you're fully equipped for your adventure. Here's a list of essentials for your outdoor excursion:

   1. Picnic basket or cooler
   2. Bottled water (freeze overnight and use as an ice pack and drinks during day   as it thaws.  Pour a little water out before freezing to give it room to expand.)
   3. Outdoor dinnerware / paper goods
   4. Flatware or plastic silverware
   5. Napkins
   6. Glassware
   7. Corkscrew and/or bottle opener
   8. Tablecloth, blanket
9. Decorative centerpiece (hurricane candles, a cup of freshly plucked wildflowers, a beautiful dessert)
  10. Sunscreen
  11. Bug spray or citronella candles
  12. Trash bag and wipes

Pack food in airtight containers or sealed bags to keep freshness in .

Place ice packs on the bottoms of the basket or cooler when you pack your picnic lunch. Arrange perishable items closer to the ice.

If possible -  pack drinks separately.  It saves space and lightens the load of the picnic basket.  Chances are people will be reaching for more drinks than food – so having them in a sep. cooler keeps your food safer, as people won’t be going into the same one over and over – letting the cold out of the food container.

Pack lightweight items and anything that might get smashed last.

Put fragile things like fruit or desserts in hard plastic containers.

Cheers to summer! 



Menu

Cold Beet and Watermelon Soup
Herbed Brie Sandwiches (Brie Breads)
Oatmeal Raisin Cookies or any cookie of your choice
Arnold Palmers (1/2 iced tea/ 1/2 lemonade)

Brie Breads

A true Carole concoction with a grandmother-style non-recipe recipe!!  Well it's actually a Carole and Jo (my Mom) concoction that we made up years ago for my famous Murko Open Tennis Party.

Mince a ton of garlic and a mix of herbs - thyme, rosemary, dill - whatever....
Cut open your baguettes and sprinkle with olive oil, garlic and herbs, salt and pepper and add slices of brie (1/4 inch thick should do).  Wrap tightly in plastic and put in fridge overnight.  When ready to bake them - bake at 350 - remove from plastic and wrap in tin foil for 10-15 minutes until toasted and brie is melted but not runny.  Slice into 1-2 inch pieces and enjoy!!  For your picnic, place pieces in a plastic storage container and enjoy at room temperature.

Cold Watermelon and Beet Soup

Don’t get me wrong, I LOVE gazpacho and anything with tomatoes but I wanted to work with some of the other amazing items available at the markets during the summer.  And the combination of beets and watermelon are a match made in heaven for a cold soup on a warm day! Sweet, refreshing and full of nutrients.

1 bunch of farm fresh beets, greens removed, peeled and coarsely chopped
1 vidalia onion, peeled and chopped
1 Tbsp olive oil +/-
4 cups vegetable broth
1 tsp salt
2-3 cups watermelon, seeded and chopped.  What you want is equal parts beets to watermelon.
Fresh mint (some chopped and soem not, for garnish and flavor)  In may opiion, this makes the soup!!

Heat oven to 400 degrees.  Toss onions and beets with oil and place on baking sheet.  Roast until beets are soft - 30 minutes.  While they are roasting, cut up watermelon.  Put beets and vegetable broth in a stockpot and cook for another 10-15 minutes.  Strain solids and put solids in food processor (keep the liquid to add back in) Add watermelon to food processor and puree until smooth.  Mix the puree and reserved liquid.  Refrigerate for several hours. Serve cold, garnished with mint and Enjoy!!

Friday July 16, 2010

Carole’s Concoctions:
Casual Summer Evening Supper for 4-6




What's on the Menu:
Vodka and Limonata
Cheese, Fig and Salami Board
Cold Beet and Watermelon Soup
Yummy Marinated Steak Tips
Roasted Fingerling Potatoes
Indian Line Farm Salad Greens Tossed with olive oil and balsamic vinegar
Homemade Blueberry Sorbet







The Recipes:


 

Cold Watermelon and Beet Soup
Don’t get me wrong, I LOVE gazpacho and anything with tomatoes but I wanted to work with some of the other amazing items available at the markets during the summer.  And the combination of beets and watermelon are a match made in heaven for a cold soup on a warm day! Sweet, refreshing and full of nutrients.

1 bunch of farm fresh beets, greens removed, peeled and coarsely chopped
1 vidalia onion, peeled and chopped
1 Tbsp olive oil +/-
4 cups vegetable broth
1 tsp salt
2-3 cups watermelon, seeded and chopped.  What you want is equal parts beets to watermelon.
Fresh mint (some chopped and soem not, for garnish and flavor)  In may opiion, this makes the soup!!

Heat oven to 400 degrees.  Toss onions and beets with oil and place on baking sheet.  Roast until beets are soft - 30 minutes.  While they are roasting, cut up watermelon.  Put beets and vegetable broth in a stockpot and cook for another 10-15 minutes.  Strain solids and put solids in food processor (keep the liquid to add back in) Add watermelon to food processor and puree until smooth.  Mix the puree and reserved liquid.  Refrigerate for several hours. Serve cold, garnished with mint and Enjoy!!




Yummy Steak Tips

Many moons ago when I lived in Boston I was friendly with a wonderful couple from Cambridge, Susan and Mac Rogers.  Although we are not in touch, their memory lives on every time I make this recipe as it was one that I had at their home.  Thank you Susan Rogers for your yummy steak tip marinade!!

Enough sirloin tips or hangar steak for 4-6 people.  Ask your butcher, they’ll hook you up with the right amount!!

1 large bottle of kikoman soy sauce.  I have replaced this with a large bottle of organic gluten-free, low sodium soy suace.
1 1/2 cups water
1 cup sugar (I use about 2/3rds)
2 cups diced scallopns
2 cups toasted sesame seeds
1/2 cup sesame oil

Toast sesame seeds in skillet over low heat until golden, stirring frequently. Combine all ingredients. Marinate  for 8 hours or overnight. For a little extra spice add some minced ginger.

Grill meat on a gas or charcoal grill to desired doneness.



The Party Favorite Fingerlings....

 


Blueberry Sorbet

Quart of blueberries, washed
Juice of 1 lime
Simple syrup - 1/2 cup water and 2/3 cup sugar

Make your syrup by combining sugar and water in saucepan over low heat until sugar is dissolved.  Cool. Put syrup and blueberries in food processor and blend until smooth.  Put mixture into ice cream maker and follow instructions of your machine. Mine processes for about 30 minutes and then it is ready to set up in the freezer for a couple of hours.

Thursday July 15, 2010

Heirloom Breeds & Seeds:
Farmer Val Thursday

How to start a CSA from scratch:

Have land you know you can farm for as long as you're planning on being in business: you have more of an incentive to take care of it. Begin by taking the results of your soil test(s) to heart and start cover cropping and improving your soil with organic amendments for at least a season. Understand the challenges and limitations of your soil before you start growing crops on it. In Florida, we have so low organic matter, that getting nutrients to stay in the soil is the biggest soil-related struggle, with nematodes(1) close behind. In Massachusetts, however, soil particle size is small and organic matter is high so pretty much everything that goes on, stays on; but you here in Mass have lots and lots of rocks that are difficult to till and otherwise bothersome to farmers.

You should start only with the land you can take care of with the equipment and hands you have. Know how you're going to sell your produce and to whom. Know what they want and how to grow it and how to get it to them the way they want it. Then start.





There's no use in overextending yourself or your staff in trying to do otherwise for any reason.

Also, your farm needs to have a draw: you should have available both the 'bread and butter' (maybe kale, potatoes, and green beans) and the impulse buy (honey, nuts, and sugar snap peas). Grow what sells and market it in the way that it will sell. Farming is definitely about quantity (low margins, yes) but if you have lax quality standards then it doesn't matter how much you have.


(1) related to flatworms and heartworms that afflict your domestic animals, also love to destroy the roots of plants in sandy soil

--
thou mayest...timshel

Page 3 of 6 pages  < 1 2 3 4 5 >  Last ›