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Mint

May 16, 2012

I know it’s been terribly quiet over here the last few days.  Our calendar is bursting at the seams this week with ball games, work and end of the school year activities.  And if that wasn’t enough, the weather has been beautiful as well, calling us outside to play in the precious, unscheduled moments.  We’ve almost finished planting our garden, taken bike rides and even managed to build a fire, eating  more s’mores than we could count.  Life is good.  Sometimes, you just have to play and let the rest go in the ‘to do’ pile until boys are in bed, sound asleep.  For this week, that’s what we’re doing.

In the meantime, the fabulous Melissa of ‘The Faux Martha’ asked me to answer a few questions about cooking, my kitchen and making memories.  My answers are posted over on Mint today, as part of their ‘In The Kitchen’ series.  Be sure to browse around both Mint and The Faux Martha, you won’t believe all the goodness you’ll find.

 

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Chef Connie - May 17, 2012

Lovely blog. Glad to have found it.

Farm to Table Project: Opening Day of the Farmers’ Market

May 11, 2012

Last weekend was the opening day of one of the larger, local farmers’ markets.  It’s a day anticipated by many as was evidenced by the number of folks roaming the brick streets of the Old Market last Saturday morning.

farmers

Of course our first stop of the morning was to Rhizosphere Farm’s stand.  As always, it was a visual treat.  I was first drawn to them a couple of years ago simply by their beautiful display.  Baskets, homespun fabrics, a black chalkboard listing their goods and prices.  Terra said the method of display was one of the key things she learned from her years at Horton, working the farm and markets.  After all, we eat with our eyes first, don’t we?

farmers

I quickly snagged a bunch of French Breakfast radishes, as I knew they’d disappear quickly.  As Terra, Matt and Max visited with customers and fellow vendors the boys and I moved on to see what else the market offered.

farmers

The booths were full of seasonal produce; asparagus, salad greens, spinach, chives, radishes, flowers (oh, how I love the flowers) and plants ready for planting in gardens of our own.

farmers

Of course no trip to the market is complete without a stop to the balloon man…

farmers

farmers

Happy Mother’s Day to all the mamas out there, enjoy your day and time with your families!

Previous Farm to Table Project posts…

Farm to Table Project:  Rhizosphere Farm

Farm to Table Project:  Potato Planting

Farm to Table Project: Spring Garlic

Farm to Table Project: Planting Day

Farm to Table Project:  Harvesting for Market

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Heather - May 12, 2012

I would have absolutely been drawn to that booth for the same reasons – I cannot wait until our outdoor market opens in a few weeks.

Have a wonderful Mothers Day!

Rhubarb-Berry Cobbler

May 8, 2012

rhubarb berry cobbler

Hello Tuesday!  Just this morning I was counting down the days left until my boys are out of school for the summer.  11 days.  11 days of lunch packing, homework checking and morning routines.  As much as I am ready to have them at home I need those 11 days to tie up loose ends and accomplish a few more things that are just a bit easier without 3 energetic kids underfoot.  We’re all dreaming of the summer days to come though.  Last week I made this slightly tart, beautifully fuschia colored cobbler and we talked about those plans.

Plans to go on countless bike rides, discovering new trails….

Making popsicles…

Going on our favorite mountain vacation, soaking up cool mountain air in the middle of July…

Watching baseball games in the warm summer evenings…

Seeing the Atlantic Ocean for the first time as a family and looking for seashells…

Visiting the farmers’ markets and picking strawberries…

I get excited just writing out the list.

rhubarb berry cobbler

Rhubarb-Berry Cobbler

adapted from Midwest Living

Makes 8 servings

1 1/2 cups fresh or frozen rhubarb, sliced

1/4 cup sugar

1/4 cup orange marmalade

2 teaspoons orange zest

3 tablespoons orange juice

1 tablespoon cornstarch

6 tablespoons butter

1/4 teaspoon cinnamon

1/8 teaspoon cardamon

1/8 teaspoon ground nutmeg

1 3/4 cup fresh or frozen blueberries

1 3/4 cup fresh or frozen strawberries, sliced

Biscuits

1 1/3 cup whole wheat pastry flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup dairy or nondairy milk

1 teaspoon vanilla extract

3 tablespoons sliced almonds

2 tablespoons sugar

Preheat oven to 375 degrees.

In a large nonstick, oven-going skillet combine slice rhubarb, 1/4 cup sugar, marmalade, orange juice, cornstarch and 1 tablespoon of butter.  Cook and stir until bubbly.  Add in spices, blueberries and strawberries; cook and stir just to boiling.  Remove from heat and set aside.

In a medium mixing bowl, whisk flour, 1/3 cup sugar, baking powder, orange zest and salt.  Cut in remaining 5 tablespoons of butter until pea sized.  In a separate bowl mix milk and extract; stir into flour mixture.  Drop in 8 mounds over fruit filling; sprinkle with sliced almonds and sugar.

rhubarb berry cobbler

Bake at 375 degrees for 25-30 minutes or until knife inserted into biscuit comes out clean.  Cool on a wire rack.  Serve warm or at room temp with ice cream or whipped cream.

rhubarb berry cobbler

Alison

 

 

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Alyssa - May 8, 2012

What the heck? I seriously got teary-eyed looking at this recipe! It’s the rhubarb — hits me straight in the heart every time. Or the fact that I miss you! :)

Heidi @ Food Doodles - May 8, 2012

What a beautiful dessert! Cobblers and crisps are my favorite desserts and I just cannot wait for rhubarb his year! Yum :D I’ll definitely be trying your whole wheat biscuit recipe, I haven’t found one I like yet.

Veronica - May 8, 2012

Such a pretty cobbler! I will definitely give this a shot once the farmers market has some local berries. Huge fan of yours. Love your work.

Heather - May 9, 2012

I love Rhubarb and I just recently picked some from my Aunts Patch! I really like the addition of Orange Marmalade :)

Wonderful recipe and photos!

Claire - May 9, 2012

Good heavens! I need this cobbler in my mouth immediately…tonight at the latest.

And I love your summer plans. Your boys’ lists from last year were adorable!

Alison - May 10, 2012

Thanks Claire! It’s really good, I made it twice in one week. ;)

Alison - May 10, 2012

Thanks Heather! The orange marmalade in the fruit and the orange zest in the biscuits add a wonderful flavor. Enjoy!

Alison - May 10, 2012

Thank you Veronica! It’s a very pretty cobbler.

Alison - May 10, 2012

Heidi–cobblers and crisps are my favorite desserts too. I love all the different combinations of seasonal fruits that can be used. The biscuits are really light, I was amazed, even with the whole wheat pastry flour.

Alison - May 10, 2012

Alyssa, rhubarb is quickly becoming one of my favorite things to bake with in the spring. I miss you too friend…hope to see your face more this summer!

Farm to Table Project: Harvesting for Market

May 4, 2012

Okay, I’m just going to say it…I love this time of year.  Everything is green, the weather is warm (goodbye multiple layers of clothing) and the farmers’ markets open this weekend.  This weekend!  Throw in a half marathon race on Sunday and I’m just about giddy.

This morning I was out at the farm for harvest and preparation for tomorrow’s opening day in the Old Market.  Radishes were pulled and inspected individually, spinach was washed and looked over.  There is a tremendous amount of care that goes into making sure only the best of the crop makes it to market.

The warm weather everything growing faster than usual, leading to a beautiful bounty of salad greens, spinach, sorrel, radishes (3 varieties), lovage, pea shoots and herbs.  Tomorrow’s market is going to be grand.

I think the pictures tell it all best…

farm to table

 

farm to table

farm to table

farm to table

farm to table

farm to table

farm to table

farm to table

farm to table

If you are local (and even if you aren’t) take the time to support your local farmers and visit the market, you’ll be glad you did!

Previous Farm to Table posts…

Farm to Table Project:  Rhizosphere Farm

Farm to Table Project:  Potato Planting

Farm to Table Project: Spring Garlic

Farm to Table Project: Planting Day

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Allison Waken - May 4, 2012

Gorgeous photos! There’s just something about dirt on vegetables that makes me happy. We need to be seeing a lot more of it.

Our farmer’s markets are slowly closing down for the summer. It’s just way too hot for anything to last outside. Luckily we have a few!

Alison - May 4, 2012

Allison, it makes me happy too. Funny to think that yours are winding down and ours are just getting started. What different places we live in. ;)

Heather - May 7, 2012

Our farmers markets are still a few weeks away, however I have been overjoyed to have found local siberian kale, baby swiss chard and fiddleheads from my local farmer; organic too! – the warmer than normal spring has given the Northeast a beautiful jumpstart on this years growing season-I couldn’t agree with you more, this time of year is almost perfection, your pictures say it all :)

Breakfast Quinoa with Fresh Berries

May 1, 2012

Well, here we are at May 1st.  That means it’s another edition of ‘Lazy Susan’.  This month’s theme is breakfast.

I’ve been a breakfast person for most of my life, I’m hungry pretty much the minute my feet hit the floor.  That said, I’m a bit picky about what I like to eat as my first meal of the day.

breakfast quinoa

Not long after graduating college I was diagnosed with reactive hypoglycemia.  In short, a few hours after eating anything high in carbs (especially of the simple sugar variety) my blood sugar plummets due to an abundant release of insulin.  This means I need to make sure I keep the simple carbs to a minimum and make sure to get enough protein.  This can be hard, as breakfast is often associated with an abundance of carbs such as cereal, bagels and muffins.

breakfast quinoa

I rotate what I eat often, but it usually includes some sort of fresh fruits, nuts, nut butters and whole grains.  Lately, my breakfast has been a simple bowl of warm quinoa topped with milk, fresh berries, toasted hazelnuts (or almonds) and a small drizzle of maple syrup.  I love that I can make the quinoa on a Sunday night, store it in the fridge and enjoy it all week long.

breakfast quinoa

Breakfast Quinoa with Fresh Berries

To avoid a slightly bitter taste, give your quinoa a rinse in water before cooking.  Then, using a ratio of 2 parts liquid to 1 part quinoa, place quinoa and water in a small saucepan.  Bring to a boil, cover and simmer over low heat for about 15 minutes or until all liquid is absorbed.  Remove from heat and let stand for 5 minutes.  Fluff with a fork and serve or store in an airtight container.

When having for breakfast put your serving size in a small bowl, add milk (dairy or nondairy) and heat to desired temperature.  Top with fresh berries, toasted almonds or hazelnuts an a drizzle of maple syrup.

breakfast quinoa

Next up is my friend Bree with her recipe for Puffed Pancakes.  Be sure to follow all the links to see more beautiful breakfast ideas!

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Maria Norcia Santillanes - May 1, 2012

I love Quinoa and this looks like a great way to serve it. Sounds almost like a desert!!!
~M

Amanda ~ sunny vegan - May 1, 2012

we love quinoa here too, really need to try this!

Eileen - May 1, 2012

I am the opposite of a breakfast person–I can’t eat anything until I’ve been up for at least a good hour! I may have to make an exception for this excellent-looking quinoa, though. :)

Patricia Blomeley-Maddigan - May 1, 2012

Thank you, for this wonderful, bautifully pictured, recipe!
One even I may be able to follow!

Thank you

Maggie - May 1, 2012

I might try this too. I struggle with finding healthy things to have for breakfast once you knock out bread, cereal and cow’s milk (when I’m organized I make nut milk)
Do you heat it up in the microwave?

Chris - May 2, 2012

This looks so yummy! I just tried quinoa for the very first time this past weekend. And honestly, I can’t stop thinking about this new food. I have been making baked oatmeal varieties for months and I need a change. Quinoa it is! And I want it to look just like yours!!! =)

Kate - May 3, 2012

This looks amazing, and I am always looking for new ways to get quinoa in my diet.

Would you mind elaborating a bit on how to cook the quinoa? I never have good luck with it, it is either dry and crunchy, or burns to the bottom of the pot. Do you use water for the original cooking period, and then warm it in a pot with milk for breakfast? Does it continue to absorb liquid after the initial cooking period? Is there anyway not to burn it?

Many thanks from a quinoa newbie. :)

Alison - May 4, 2012

Kate, it has taken me awhile to perfect cooking with quinoa. If I know I’m going to use it for breakfast I just use water for cooking. I think the thing that helped me most was to turn down the heat to a slow simmer. Too hot and the water boils away before it’s fully cooked. If that happens, just add more liquid (enough to cover it). You also need to keep a pretty good eye on it so the liquid doesn’t cook away, then letting it burn. For breakfast I just spoon some into a bowl, add some milk (the amount at this point is up to you for a thinner or thicker hot cereal) and heat it in the microwave. I’ve also just had it room temp with milk added.

Alison - May 4, 2012

Thanks Chris. Quinoa is so versatile, enjoy!

Alison - May 4, 2012

Maggie, sometimes I heat it and sometimes I don’t. For individual servings heating it up in the microwave is the easiest.

Alison - May 4, 2012

You are welcome Patricia!

Alison - May 4, 2012

Eileen, I have a boy like that. Takes him awhile to wake up and get ready to head into the day. ;) Hope you enjoy!

Sara T - May 8, 2012

Super addicted to quinoa, lately. Love the fresh nuttiness taste. I had it in my wrap last night. I didn’t even think about it for breakfast…perfect recipe!

Alison - May 10, 2012

Sara, I love the idea of using it in a wrap. Hmmm…that may be on my lunch plate very soon.