Community Supported Agriculture

Hubby and I signed up for a spring membership with a local organic Community Supported Agriculture (CSA) program. We got our first box the other day and it was filled with all sorts of wonderful surprises.

Our box included D'Anjou pears and Pink Lady apples...

...green kale, arugula, mizuna, turnips, and micro mix, ...

...and a lovely assortment of portobello and crimini mushrooms (which the farm is known for)...

...Red Chieftan potatoes...

...and a lovely loaf of fresh baked bread!

Our first CSA meal was a penne dish with arugula pesto, portobello mushrooms, organic fennel sausage and Greek olives.

Hubby made this meal and it was delicious. It tasted just like summer.

Note: To find a CSA in your area, go here.

The Sweet Scent of Basil

I was so excited to find basil plants at the grocery store the other day. The scent of basil always makes me think of the warm days of summer.

One of my favorite basil recipes is for pesto pizza. It's something we typically only enjoy during the summer months, so it was a very special treat.

Pesto Recipe:

2 cups packed basil leaves (the plant only produced 1 cup, so I supplemented with arugula)

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup walnuts

1 large clove of garlic

salt and pepper to taste

Dough recipe:

1 package of yeast

1 tablespoon of honey

1 1/2 teaspoons of salt

1 cup wrist-temperature water

3 cups (approximately) of flour (I use half spelt and half unbleached white)

olive oil to drizzle on top of dough

After it rises, you'll have enough dough to make two pizzas.

Toppings:

Basil and Arugula Pesto

Hearts of Palm artichokes

Greek Olives

Mozzarella Cheese

Bon Appetite!

Hydrangea

Hydrangea are one of my favorite flowers. Last summer I planted twenty hydrangea bushes. The varieties are Endless Summer, Limelight, All Summer Beauty, Little Lamb, Nikko Blue, Greenspire and one climbing variety.

I love their country elegance and their larger than life blossoms.

I'm not sure what variety these are, but like the Limelight variety, they have beautiful pale green blossoms. I have to trim the stems almost daily to keep them smiling. Perhaps because the blossom heads are so large.

This variety has smaller blossoms and doesn't need as much trimming. I've had these for about two weeks now and they're still very bright and fresh looking.

I can't wait until my hydrangeas are blossoming. Many have started to leaf out but I'm afraid blossoms are still many, many weeks away.

But they're so worth the wait.

New Drinking Glasses

When we were at the coast last weekend, we stopped in at an antique store (this wasn't by accident, I wrote the address down so we'd be sure to find it). It was my favorite kind of antique store with lots of booths by different dealers. I find that these stores (known as antique malls) often have, by far, the best prices and the best variety to choose from.

I wasn't disappointed as I found these glass drinking glasses. They were priced at $20 for eight of them. I knew this was a good deal because I had purchased the exact same glasses several years ago - except I paid $15 for just four.

Finding them was perfect timing because recently I decided to get rid of our old drinking glasses. They were glasses from Martha Stewart's line at K-Mart, so they were pretty (and of course cheap). But I liked them, I didn't love them (sorry Martha, you know I adore you)... so why keep using them?

The vintage glasses I love. And if I love them, then why not use them every single day? Well, I know the answer to that because I have a tendency to save the things I love most for 'special occasions.'

But then you go years not using something that you love. So I decided to break from that bad habit and, that's right, make everyday a special ocassion. Sounds corny but drinking water from these glasses would seriously offer me more warm fuzzies than drinking from the safe, I only like you, not love you glasses.

And besides, I had to ask myself, what's the worst thing that could happen? They break. But there are other beautiful glasses out there...so the worst thing would that I'd have to replace them with some other beautiful glasses.

Okay I admit, the fact that I now have twelve of them, makes this a whole lot easier. I have nine up on the shelf and three down in the cupboard - for safe keeping. ; )

White, Silver and Wood

With Hubby out of town all week, I decided to paint our kitchen walls. But let me just say (in case I've implied otherwise), that I absolutely dread painting. I think by far the hardest part for me is just getting started.

For example, I put on my calender "Paint Kitchen Tuesday." Wednesday came and about 5pm, I called my Mom and said, "ugh, I have to paint the kitchen today...at some point." It was 6pm before I started and almost midnight before I finished.

I painted the walls Simply White (eggshell finish), which is the color we used on the cabinets, shelves and trim (in semi-gloss). With a fresh clean slate, I then experimented with creating a not so kitcheny kitchen!

Jennifer over at The Newlywed Diaries inspired me with this post! As I began gathering up some not-so-kitcheny items, I started to gravitate towards all things white, silver and wood.



I added a clock, some candlesticks, an alabaster bud vase that I put toothpicks in (to add some wood) and my sweet little owl figurine.

I didn't spend very much time on arranging things - can you tell? I sort of began with the basics of all the whitewear dishes and drinking glasses we'd be using on a regular basis. To balance out those kitchen items, I added my Grandmother's old candelabra, her big silver tray and her old little lamb print...oh, and her old owl print that I reframed. xo

I tried to break away from my previous tendency to create too much symmetry. I still tried to balance things out, but in a more irregular way.

I like how the light reflects on the silver things.

I also really love my owl figurine.

And look, here we are...I think this will be Hubby's favorite not so kitcheny addition to our shelves. xoxo

My Favorite Bread Board

I received so many lovely comments on my collection of bread boards! The first thing I thought was that I hope the one with the pomegranate stain wasn't front and center! Also, that these are just our everyday bread boards - not even my old antique ones!

So I thought I'd just share with you my most favorite bread board of all. And it is literally, a bread board. Just for bread.

I found this in an antique store for just $20 - hand carved knife included. I was hysterically excited and remember coming home and putting it on the table in front of Hubby and asking him to just take a moment to absorb our good fortune.

I have to say that one thing that drives me crazy about Hubby is that when I find a bargain and ask him to guess (why do I do it?) how much he thinks I got it for...he always guesses too low. So then suddenly my bargain price comes off (not to me, to him) as not such a bargain! Can anyone relate to this?

I am in the full throes of working on the living room. I thought perhaps I could take some pictures today but it's looking very gray outside so there may not be enough light for picture taking.

French Toast & Pomegranate

We bought some pomegranates last night at the grocery store. We each set off with our designated list (pomegranates weren't on either) yet when we reconvened, we both had pomegranates in our carts.

We agreed, "great minds think alike."

We made French Toast this morning. Our favorite recipe is from, "The Joy of Cooking."

The Recipe:

4 eggs
1/2 teaspoon salt
1 cup milk (we use original flavor oat milk)
1/2 teaspoon vanilla
pinch of cinnamon
pinch of cardamon (something we add for an extra hint of flavor)

Usually we use Challah bread but this morning we just used our everyday whole grain bread we had on hand.

It was delicious.

I've been transitioning things from fall to winter around here...which of course always includes taking down the brown transfer ware and putting up the red. There's a sneak peek in the first picture - but I'll post more soon.

I love the red accents in the kitchen this time of year! It gives the kitchen a nice cheery lift as the cold weather settles in and the sunshine becomes more scarce.

P.S. We also set up the furniture this weekend but still so much to do! New sea grass rug (12x15)isn't scheduled to arrive until December 22nd! For now, I've put down another new sea grass rug (9x12) that is set to go in the dining room. I'll post on things before the 22nd though!

Chanterelles Are Out!

Chanterelles are out! We had a nice rain over the weekend, prompting Hubby to set off into the woods in search of the beautiful Chanterelle mushroom.

In just two hours of combing the wet fall forest, he collected nearly five pounds of fresh delectable fungi.

The following book is the field guide that Hubby has been using for years. It's a wonderful book with lots of pictures and thorough descriptions that make mushrooming all the more safe and alluring.



The Chanterelles are gorgeous and smell like fresh apricots! Our favorite recipe for the Chanterelles is homemade pizza, which we had for dinner last night (recipe here). Tonight, we'll saute up the rest and add it to red quinoa with sauteed shallots and kale.

Delicious.

Berry Crisp

Fruit crisps, fruit pies, fruit cobbler...any combination of warm baked fruit with a dollop of creamy vanilla ice cream is pretty much my favorite dessert.

That said, it didn't take long for me to think of using some of our market berries for a yummy crisp. We also happen to have this wonderful organic vanilla ice cream in our freezer. So really, the crisp was half-made anyway.

This is the recipe I use for my crisp toppings. I used this on an apple crisp I made when we had company last. I sprinkled a little sugar on the apples but with these berries, they're so sweet on their own, I didn't add anything.

Crisp Topping
4 tablespoons of butter
1 teaspoon ground cinnamon
1/4 teaspoon of salt
1/3 cup of brown sugar
1/2 cup flour
1 cup of thick rolled oats

In a Cuisinart, blend butter through flour. Then add oats and pulse a few times to blend. I put oats in at the end so that they stay as whole as possible. The topping will be enough for a nine inch pan.

Bake at 350 for 45 minutes or until done. I wait until the top is golden and the fruit is bubbling.

P.S. Hubby and I went on a date over the weekend and saw the movie Julie & Julia. It really inspired me to crack open that "Baking with Julia" cookbook I got ions ago and yet, have never used. Today I made it as far as opening it up and looking at all the pretty pictures. We'll see what follows...

Beets

Hubby loves beet salad. It's probably one of his favorite summer salads. Since I'm on a mission to make a bunch of cold salads to have over the weekend, I knew beet salad had to be one of them!

Recipe:

6 bunches of beets (or 20 beets)
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1 cup red wine vinegar
2 tablespoons olive oil
1/4 cup sugar
1 teaspoon of salt
1 teaspoon fresh ground pepper
1 garlic clove minced

Cut stems off beets and bake at 350 for an hour, or until done.

Let cool, and then rub off skins. Quarter beets into large bowl.

In a separate bowl, mix in tarragon through garlic. Stir well and then pour over beets.

Toss well, chill and eat.

WARNING: Never think you can out smart a beet. Always wear your apron.

Roses and Huckleberries

What could be more lovely than roses and huckleberries? These huckleberries are wild, handpicked on the lower slopes of beautiful Mt. Adams. I got them at our local health food store.

The only thing sweeter than wild huckleberries are wild huckleberries that you've picked yourself. We haven't picked huckleberries for a few summers now but it's so much fun to go off on a hike through the woods with a pail in hand.



I've washed them and have them sitting out on the kitchen counter to nibble on. They're so good for you, just as powerful as the blueberry with its rich antioxidants. It is my goal this summer to enjoy each fruit and vegetable that comes into season. It's something I crave all winter long and so I want to be sure to embrace it while it lasts.



Aren't they beautiful?

Pesto

I didn't have all the necessary ingredients to make your classic pesto so I had to improvise. The missing ingredient was pine nuts although I most often use walnuts for their healthy omega-3's. But I didn't have walnuts either. So I used raw pumpkin seeds.

I put the remaining basil we had leftover from the bruschetta and pureed it along with some olive oil, freshly grated Parmesan cheese, garlic and salt and pepper. For a classic pesto recipe, I usually use Moosewood Cookbook. It's written by Mollie Katzen and her recipe is as follows:

3 cups freshly packed basil leaves
3 to 4 large garlic cloves
1/3 cup olive oil
1/3 cup Parmesan
optional: 1/3 cup pine nuts or chopped walnuts
optional: salt and pepper to taste

Blend in Cuisinart.

I tend to go lighter on the garlic than what her recipe calls for. I love garlic but I don't want it to overpower everything else.


These are locally grown organic tomatoes and they taste so wonderful. I had some organic vine ripened (which are usually the best in the grocery store) to compare them to and wow, what a difference. Fresh seasonal tomatoes are so sweet and delicious.

Hot Days of Summer

As our summer days get progressively warmer, it is becoming more and more difficult to keep the house cool. We have been throwing open all the windows at night to let the cool air in, and then closing them in the morning to keep the warmth out...but it's not working as well now.

Needless to say, the stove will not be used during this heat wave so bruschetta is on the menu. No cooking required. Just fresh summer grown ingredients. I don't use a recipe. I just combine the following ingredients to taste.

3-4 summer ripe tomatoes
fresh basil
minced garlic (I prefer only one clove)
olive oil
balsamic vinegar
salt and pepper
crusty loaf of bread

Breakfast in the Fields

I love how an everyday meal at home can be transformed just by eating in a new location. Since our dining patio isn't quite done, we've been eating on the porch or out in the yard.

We're enjoying our first blueberries of the season. I picked them last week at a blueberry farm near town. Although a little early, there were still lots of ripe bushes to pick from. I'm looking forward to picking many more this summer.

Blueberries are becoming a popular crop in our valley as they grow easily and are naturally disease and insect resistant.

Cherries

As I write, I can hear the faint sound of the cherry canons off in the distance. The farmers around here use them to deter the birds from feasting on their deliciously ripe fruit. I like hearing the canons. They make me think of cherries, cherry pie and the sweetness that summer brings.

Last year a friend of mine gave me several pounds of organic cherries from her farm. She was trying to find a good cherry pie recipe to give to her customers at the farmer's market and asked me to do a little recipe testing for her.

It was the first time I had made a cherry pie, the first time I used a cherry pitter and the first cherry pie I think I really liked. Maybe it was because I had made it from scratch, or perhaps it was because I knew that each cherry had been lovingly grown by my friend. Either way, it was a darn good pie. Below is the recipe that won our taste test.

FRESH CHERRY PIE
Preheat oven to 400 degrees.
Favorite 9-inch double pie crust (for lattice top).

Filling:
4 Tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup sugar
4 cups pitted organic cherries
1/4 teaspoon real almond extract
1/2 teaspoon real vanilla extract

Combine all ingredients and let stand 15 minutes. Pour into pie dish, add lattice top and bake for 50 minutes or until golden brown.


We believe the magic combination of both the almond and the vanilla extract made this recipe stand out from the rest. So yummy!

Happy Cherry Season!

A Refreshing Beverage

We worked on the fence all weekend again. It was wonderfully warm, something we've been looking forward to all winter, but perhaps not as wonderful while building a fence.

Many breaks were required, one included the iced cold beverage shown above. Our freezer is so full of frozen Concord grapes from the last summer's harvest, that we have no ice cubes on hand. So we used the grapes and suddenly our cold drink of water turned into something a bit more special.

Dinner for Two

As I was strolling through the locally grown section in our grocery store, I was happy to come upon some freshly harvested morel mushrooms. Hubby is a connoisseur of wild mushrooms, and in fact, spends many hours in our surrounding forests looking for these hidden treasures.



So I thought I'd surprise him with a special dinner...just for two.

The menu included grilled Painted Hills New York Steak with sauteed wild morel mushrooms and organic cabbage salad.

Cold watermelon for dessert.