Friday June 25, 2010
On our way home from the CSA our bags were brimming with colorful, fresh produce including beets, zucchini, cherries, spinach and amazing salad greens. Using our best concocting skills, the idea is to include these foods in every meal you enjoy throughout the day and week. Creative simplicity is the name of the game here.
A favorite for the beets is to roast them with olive oil, rosemary, salt and pepper and serve them over salad greens with goat cheese. Olive oil and balsamic vinegar for a light, summery dressing.
When thinking of zucchini, grandma knew it best. Sauteed with onions and whatever herbs are on hand, zucchini is the perfect side dish to the whatever you got going on the grill.
The perfect partner for the farm fresh morning eggs would undoubtedly be the spinach that scrambles in oh so nicely. If you happen to have a little provolone cheese- even better!
Last, but certainly not least, fresh, organic cherries are best left on their own in a little bowl on the counter. No fumbling through the fridge or digging through cabinets is necessary to find that perfect afternoon snack anymore.
Wednesday June 23, 2010
You won't get pie-eyed listening to Lauren Cucinotta share with host, Carole Murko, how she created an annual pie contest/event in Brooklyn's Prospect Park. Lauren's vision is for her "Pie in the Park" contest to become a national event that fosters community through the baking, eating and sharing of pie - pie memories, pie secrets, pie everything! So inspired by the popularity of her event and the constant flow of pie recipes coming her way, Lauren will be self-publishing her first book. And, yes, it's called Pie in the Park!! You can find Laura on twitter and tumblr or google Pie in the Park.
And for our listeners and followers please share your pie memories, recipes or tips - we know you have one!!
Tuesday June 22, 2010
You will find on Boulderwood Farm that sometimes the inanimate beasts are as amusing and adorable as the live ones!
Let us make a toast to Babe!
Monday June 21, 2010
In celebration of the longest day of the year and the first harvest of summer we are hosting a Solstice Soiree at Boulderwood Farm! Every year during the solstice the sun shines directly down the second floor hallway making a spectacular light display as if Boulderwood was Stonehenge itself. Since it is amusing to extend metaphors, we, the misplaced druids, took it as a sign that we must party!
Tonight our table will boast fresh from the sea Maine lobsters, burgers of all breeds, beef, lamb and turkey, radish dip, garlic scape and white bean dip, garlic scape pesto (delicious on burgers!), roasted fingerling potatoes, lush green salad and local blueberry pies for dessert. You might be wondering how we can have lobsters without corn but we are sticking to the harvest theme and will have to throw another party once corn is in season.
Friday June 18, 2010
Ahhhhh...it's friday and thoughts of the weekend are beginning to seep into my psyche. Will there be enough hours to finally weed and plant my vegetable garden, get in some much needed exercise and plan a father's day celebration for Jim with his three kids. My Dad, however, will get all my love and well wishes delivered to him through the airwaves and, of course, the phone!! His gift from me was the trip to Shelburne Farms, VT for the cheesemaking extravaganza we attended last weekend.
So what will I be concocting? Well, it's garlic scape and strawberry season so it would be fitting have both items on the menu. As for the main course, I am thinking barbecue ribs....I'll be attempting something out of Jason Day and Aaron Chronister's book, BBQ Makes Everything Taste Better .
Here's a great recipe that I tore out of the New York Times a couple of years ago for
White Bean and Garlic Scape Dip:
3-4 garlic scapes (but I use twice as many!!)
1 Tbsp fresh lemon juice
1/2 tsp sea salt
1 can cannelini beans, rinsed and drained
1/4 cup olive oil
ground pepper to taste
I like adding a few drops of tabasco!!
Add sliced scapes, salt, pepper and lemon juice in a food processor and process until finely chopped, then add cannelini beans and process to a rough puree. With motor running drizzle in the olive oil. (The recipe calls for some water but I leave it out. It suggests 2-3 Tbsp to make the mixture the consistency of a dip. I like more of a spread!)
And, for the strawberries - how about some ice cream. You'll need and ice cream maker. (I have a cuisinart and don't forget to put the ice cream bowl in the freezer for 12 hours or so.)
Strawberry Ice Cream:
1-2 pints of strawberries, stemmed and sliced
3 Tbsp fresh lemon juice
1 cup sugar - I use organic
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract
Combine strawberries, 1/3 cup sugar and lemon juice and let "macerate
" for 2 hours. Mix milk and 2/3 cup sugar with a hand blender until dissolved and add with the vanilla and heavy cream and liquid from macerated strawberries into the ice cream freezer bowl and turn on ice cream maker and churn for 25 minutes. Then add strawberries for 5 more minutes, place in freezer-safe container and let set up in freezer for an hour or so or eat immediately for a soft-serve consistency.