May 20, 2012
It’s the time of year that it’s hard to pin me down. I’m outside. Busy in the backyard, planting, weeding, sitting, contemplating. I just want to be outside. Watching for the return of Chestnut. Seeing if we have any new baby rabbits in the yard. I just find so much peace there, that you’re hard pressed to get a post out of me. I have better things to do.
Because of this I was there, in the backyard, when the peonies bloomed this year. They are my absolute favorite flower: profuse, heavy blooms; heady fragrance. I turned the confetti of abundant petals into syrup. I did this last year, but not as adroitly.
Marry to this that I went strawberry picking with friends last week. And 17 pounds picked meant there was certain to be some jamming. Did there happen to be some master pastry chefs along? Why yes, there were. (Thanks, B.) So I asked them how to incorporate my peony syrup into the jam that was sure to follow all that picking. Add the syrup at the last minute, they said, to keep all the flower essence. But of course.
Ten cups of strawberries
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Posted in Canning, Columbus, Family, Flowers, Friends, Local Foods, Music, Ohio, Peony, Pistacia Vera, Seasonal, Strawberries, Summer |
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March 28, 2012
I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight.
Which of course meant they are at their peak for eating.
Tonight’s dinner involved a return to cooking with a risotto. Included were the fruits of my garden weeding – young dandelion leaves – and broad beans, another early spring arrival.
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Posted in Columbus, Cooking Tips, Foraging, Music, Ohio, Recipes, Rice, Risotto, Seasonal, Spring, Vegetarian |
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February 1, 2012
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Playlist included Mr. Sun, by Kina Granis.
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Posted in Flying J Farm, Foraging, Local Foods, Maple Syrup, Music, Ohio, Seasonal, Winter |
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October 24, 2011
It’s simply the best of the last of the garden. Eight ears of the last of the sweet corn. Cobs scraped completely clean, releasing all that sweet corn “milk.” I think it’s what makes this soup special.
But perhaps, too, it’s that I added in the last few peppers still standing on my counter. Another handful of tomatoes that were picked green in the back garden, but managed to ripen despite that deep insult. And green onions picked up at the farmer’s market. Plus two palmfuls of teeny purple potatoes (that were a growing experiment by me) from a more experienced gardener friend. Generous pinches of fresh thyme from the terracotta pot on the patio. Twists of pepper. A blessing of salt.
Poach a few shrimp in the hot soup to make it more substantial. Or some smoked haddock would be perfectly at home. Or if you have leftovers, top bowls of soup with a crumbled a link of andouille and some sauteed shrimp for a take on a gumbo. That’s what I’m going to do.
Corn Milk Soup, serves 6 to 8
4 strips bacon, sliced
2 green onions, thinly sliced
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Posted in Corn, Farmers Market, Farms, Local Foods, Music, Ohio, Peppers, Potatoes, Seasonal, Soup, Tomatoes |
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October 20, 2011
After nights of pierogies and mounds of mashed potatoes and roast chicken, I yearn for something light. Almost ethereal. This dinner is the lightest of light. Nary a protein to be found. Strictly vegetables. And a bit of white chocolate. What?
Tonight’s dinner took the oh-so-seasonal cauliflower and transformed that single veg into both a steak and a mash.
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Posted in Cauliflower, Chocolate, Vegetarian |
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October 2, 2011
I haven’t made a whole lot of pork lately. I’ve been swooning over spice-rubbed chicken, braising all manner of cuts beef, and grilling plenty of fish. I think pork needs its due. I am a big fan, particularly of bacon and pork belly. It must be the fat. But what about the old standby favorites? I think I’ve been shying away from cuts like pork chops and fresh hams simply because, at first blush, seem kind of mundane.
Enter brining. A great primer, including a simple ratio, from Cooks Illustrated can be found here. But in a nutshell, this technique of soaking in a salt, sugar and spice “stock,” really livens up the flavor of the more lean cuts of pork and bumps up the much needed moisture. It doesn’t require any silly flavor injectors and it’s foolproof. Adjust the flavors and seasonings as you wish and you’ll have a dinner either as familiar or exotic as you want it to be. Add in some locally and thoughtfully raised pork, mine was from Curly Tail Organic Farm, and the noble pig doesn’t get much better than this.
Basic Brine, make 1 quart per pound of meat
1 qt water
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Posted in Bacon, Brine, Columbus, Cooking Tips, Eat Local Challenge, Farmers Market, Farms, Local Foods, Local Matters, Music, North Market Spices, Pork, Recipes, Spices |
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October 2, 2011
I’m excited! It’s Local Foods Week again. Coordinated by the wonderful Local Matters, the week is designed to heighten awareness about the benefits of eating local foods (it tastes better! it has more nutrients! it’s benefits small businesses!). All week long there are fun events and activities for the whole family. To encourage participation in an already tasty endeavor, there are even prizes for diving into local foods.
This year, I will again be posting locally-focused recipes all week. Stop in every day for some local flavor!
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Posted in Columbus, Eat Local Challenge, Local Foods, Local Matters, Ohio |
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It’s the time of year that it’s hard to pin me down. I’m outside. Busy in the backyard, planting, weeding, sitting, contemplating. I just want to be outside. Watching for the return of Chestnut. Seeing if we have any new baby rabbits in the yard. I just find so much peace there, that you’re hard pressed to get a post out of me. I have better things to do.
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