bakey things, Edible, Farm life, side dishes, Sustain, The Garden, The Recipes

Hope for the Seedlings + Sixburnersue’s Best Cabbage Recipes for St. Patrick’s Day

March 13, 2014 Susie Middleton

Yesterday I was hiding out in the hoop house, pretending that I didn’t have a long list of things to do before getting on a plane tomorrow. It was warm and bright and still inside, the air spritzed with the fine smell of damp potting soil. I could have stayed there for hours, futzing over the hundreds of little baby bok choy seedlings that have popped up in the last week.

We planted the bok choy seeds with the grand scheme of getting an early crop into our south-facing bed along the outside of the hoop house. Roy has been prepping the bed and installing hoops and a plastic cover to warm the soil up for planting. Bok choy can go into 50° soil and by using transplants, you can have a harvest in about a month after transplanting.

Even though we have the hoop house now, it isn’t heated, so the nighttime temperatures are still pretty chilly in there. (The greens in the raised beds have covers over them.) So we had to germinate the bok choy seeds inside. First, I mixed up the seed starting soil (with water) and spread it in 72-hole flats in the hoop house. Then I carried the flats inside, planted the little tiny seeds, covered the flats with plastic tops, carried them upstairs, and arranged them over the floor of Libby’s bedroom. Then I shut the door to keep the room cool and to keep Barney out.

So you can see, we still do not have a very sophisticated system of seed starting. And, by the way, though Libby’s room was the perfect temperature, and the seeds germinated very evenly, Barney did get in there more than once and pounced on the plastic tops. I think he got in because Farmer nosed the bedroom door open, thinking Libby might be in there.

Still, we’ll call that part successful. However, we’ve then had to carry the flats down to the hoop house every morning—and then back every night. The seedlings grow straight and sturdy in the gauzy overhead sunlight of the hoop house, so you want them there during the day. (Without adequate direct light, seedlings grow leggy and sideways, as most of you probably know. ) And very soon we’ll be able to just pop the plastic tops back on at night and leave them in there. But right now, because of this ridiculous weather (50° yesterday, 25° and snowing today) the flats have to go back inside the house at night. Argh!!

Anyway, this is certainly not a big problem to be complaining about, and I’m only really recounting this as my way of saying I am oh-so-very-excited about spring coming. (And for making delicious things with bok choy, of course!). When I get back from Chicago, I will plant more flats—of lettuce, spinach, kale, and chard. (That is—IF I get back! I’m supposed to get out of downtown Chicago and to the airport on Monday, and isn’t that St. Patrick’s Day? And isn’t there, like, a fairly large parade in Chicago?! Oh well.)

Since I won’t be actually here on the Irish holiday, I thought I’d better share my favorite cabbage recipes from Sixburnersue with you today. I’ve never been one for boiled cabbage, so for a simple preparation, I go with something like this Quick-Sautéed Cabbage recipe. For something fancy, there’s always the Savoy Cabbage, Apple, Onion & Gruyere Rustic Tart. But probably my favorite holiday cabbage side dish (with the same flavor profile as the tart, just with potatoes added) is this St. Patrick’s Day Cabbage, Onion Apple & Gruyere Gratin.

I may not get to eat one of these dishes on St. Patrick’s Day this year, but I do have some cabbage to look forward to—I planted some cabbage seeds directly into one of the hoop house beds last fall, and I now have a few tiny cabbage plants starting to form heads. With any luck, I’ll have cabbage on say, May Day! And baby bok choy even sooner. Can’t wait.

Edible, Favorite Tools, How-To, Ingredient IQ, Sustain, The Pantry, Tips for eating green

Show & Tell: Top 10 Favorite Pantry Ingredients

March 7, 2014 Susie Middleton 3 Comments

When I’m on the road talking about my cookbooks, I love to bring along my kit of favorite pantry ingredients and a few favorite tools. (Unlike a toothbrush or an iPad, though, bottles of olive oil, bunches of fresh herbs, and sharp kitchen instruments can be difficult to carry on to an airplane. So this dog-and-pony-show only travels by car.)

I find that it doesn’t matter whether I’m at a bookstore, a farmers’ market, or a kitchenware store—people everywhere are interested in flavor pairing, quick cooking solutions, and brand choices. So I tell cooks that if they keep a pantry and fridge stocked with a few really versatile, good-quality ingredients, they can make literally hundreds of different delicious vegetable dishes with whatever they happen to bring home from the farmers’ market, the grocery store, or the backyard garden.

Here’s what’s in my “kit:”

1)Aromatic veggies: Garlic, shallots, onions; fresh ginger; scallions. I begin almost every cooked veggie dish by laying down a base layer of flavor with sautéed or softened aromatic veggies—minced, diced, chopped or sliced. Sometimes I will add them part-way through cooking or even turn them into starring ingredients, but one or more of them is almost always present because of the deep and permeating flavor they provide (especially if they are caramelized). They’re also vital ingredients in raw preparations like vinaigrettes and salsas, and can be the backbone of a tasty marinade. I keep little bowls of garlic bulbs and shallots on my countertop, onions in a cabinet away from potatoes, and fresh ginger and scallions in the refrigerator.

Favorite low-tech tool: an ordinary spoon for peeling fresh ginger skin

2)Lemons, limes, and other citrus—both juice and zest: Lemons are probably my all-time favorite supporting player in the kitchen. My go-to vinaigrette features lemon zest and juice, and I will very often finish a saucy vegetable dish like a braise or a soup with either zest or juice or both. The bright acidic flavor instantly revives dull or hidden flavors. Often I will substitute lime for lemon, and I’m particularly fond of using lime juice and zest to enhance (and cut the richness of) creamy dressings for potato salads, slaws, and cucumber salads. Fresh orange juice has great flavor but less acidity than lemons or limes so use it in combination with lemon or vinegar.

Quick finishing sauce: Combine 1 tablespoon citrus juice, ½ teaspoon fresh citrus zest, 2 teaspoons maple syrup or honey and 1 teaspoon soy sauce or balsamic vinegar. Double or triple amounts if you like. Drizzle over sautéed or stir-fried veggies just as you take the pan off the heat.

Favorite citrus tools: Microplane zester, OXO juicer.

3) Parmigiano Reggiano cheese: A little bit of the real deal, with its nutty, salty flavor and crystalline texture adds depth and earthiness to any vegetable dish, whether it’s a baked potato gratin or a simple dish of roasted Brussels sprouts and walnuts. It’s expensive (sometimes painfully so), but it will be the last best quality cooking ingredient I give up before I go to the poor house. Substitutes can be lackluster at best, downright awful at worst. To get your last buck out of a piece of Parmigiano, simmer the rind with your broth when making your next minestrone.

Favorite way to cut: Surprisingly, though I love the range of handheld graters available for hard cheeses these days, I often turn to my food processor to chop Parmigiano into tiny pebbles. I like the bigger pieces and coarse texture for vegetable tarts and gratin or crostini toppings.

Tip: Identify true Parmigiano Reggiano by the branded name on the rind.

4) Fresh herbs. Nothing finishes a vegetable dish like a spoonful of chopped herbs or a handful of torn herb leaves. Like citrus zest, most tender fresh herbs add top notes and should be added at the end of cooking. Heat will take the oomph out of cilantro, basil, mint, parsley, chervil, and chives, so long cooking isn’t a great idea. Hardier herbs like thyme, rosemary, sage, and oregano are happy to go into a long-cooking dish. Their substantial oils will permeate the dish as it cooks.

If you can grow any herbs at all, please do. Even a pot or windowsill will offer you freshness, availability, and the ability to cut just the amount you want. And if you have even a small yard, just a few square feet will be enough room to plant one or two of the heartier herbs, many of which are perennial in milder parts of the country. But if you’re like most of us and have to get at least some of your herbs at the grocery store, take them out of their original packaging when you get them home. Wrap them in damp paper towels and store in zip-top bags. The exception is fresh basil. If it hasn’t been refrigerated yet, keep it in a jar of water at room temperature.

Tip: Use a very sharp knife when chopping herbs and don’t overchop or you will get bruised, blackened herbs that can get bitter.

5)Extra-virgin olive oil and unsalted butter. I cook almost exclusively with extra-virgin olive oil and unsalted butter (usually a combination of both) since cooking fat adds flavor to a finished dish, and these are both flavorful. The exception is high heat, which destroys flavor compounds (and of course, burns butter, due to the milk solids, though adding some oil will drop the smoke point a bit). So I keep one other oil on hand for stir-frying—usually peanut oil or vegetable oil, sometimes grapeseed oil. Nut oils I save for vinaigrettes.

Tip: To settle on a moderately priced extra-virgin olive oil that can be a “house” brand for you, buy several and do your own side-by-side taste test. (Invite some friends and family.) You’ll be surprised at how different the flavors can be. I tend to like the richness of olive oils originating in Spain (which many do—check labels.)

6) Vinegars and other acids: Like citrus, vinegars and other acidic ingredients like hot sauce, tomato sauce, pickling juice, wine, and unsweetened fruit juices really add dimension and brightness to vegetable dishes. You don’t need to go crazy keeping a lot of these around. In fact, you can settle on a couple vinegars you like best and stick with those.

My favorite vinegars: sherry vinegar, white balsamic vinegar, malt vinegar.

7) Honey, maple syrup or other natural sweeteners. As I mentioned above, I love a quick little sweet-sour finishing sauce for veggies, so I am quick to reach for the maple syrup bottle. And sometimes just a drizzle of honey over something like roasted cauliflower is a lovely finishing note. So pick your favorite natural sweetener and store a bottle of it next to the vinegar.

8) Toasted nuts and dried fruit: I keep almonds, pecans, walnuts and pine nuts in the freezer and toast small batches of them to add to veggie dishes for interesting texture and deeper flavor. I find the flavor of toasted (or maybe I should call them roasted) nuts to be much more appealing than raw nuts. I also love adding chopped dried cranberries, cherries, apricots or figs to winter veggie dishes.

Tip: To toast nuts, spread them on a sheet pan and put in a 350°F oven until browned and fragrant, between 4 and 10 minutes, depending on the nuts. Keep an eye on them—deep golden brown is good; very dark brown is heading for bitter. And use your sniffer–you’ll be able to smell when the nuts are starting to get too brown.

9)Bonus “umami” condiments: To give veggies an added depth—almost a “meaty” flavor, I keep a few robust condiments (always in the fridge after opening) from each of my favorite cuisines. I could probably get by with just soy sauce and chili-garlic paste, but usually I have sesame oil, oyster sauce or fish sauce, capers, olives, sundried-tomatoes, and anchovies around, too. Plus coconut milk, canned tomatoes, and boxed broth in the pantry. All these condiments are bonus ingredients—you can certainly make delicious vegetable dishes without them.

10) Kosher salt and a good pepper grinder: I use Diamond Crystal kosher salt because I like feeling the large pieces in my hands as I season, but I also find that it dissolves well. I’m afraid that the perfect pepper grinder is still eluding me!

Of course there are other things in my pantry to stretch veggies further into main dishes—beans, grains, pastas. But for weeknight veggie sides, I can do just about anything with what I’ve listed here. And with the exception of the fresh herbs, pretty much everything can be shopped for infrequently and stored for several weeks at least.

Edible

Snowbound in DC with my Sister and Skylie

March 3, 2014 Susie Middleton

If you have to be stuck in a snowstorm, your sister’s cozy house is probably the best place to be. (No that’s not it in the photo above–more on that in a minute!)

I am, of course, homesick. It is no secret that I’d rather be on our little farm with my peeps than anywhere else. But I promised myself that I would work hard on promoting my new book, hence the travel this spring.

Wouldn’t you know it, the first place I go, a snowstorm comes and I can’t get home. But honestly, I don’t see my sister much and the snow is so bad here in Virginia that even she did not have to go to work today. So Eleanor and I are here puttering and working and hanging out with her adorable 12-year-old Australian Shepherd, Skylie. It really is very nice. Plus, I got to sleep in and not rush off to do anything.

That’s a good thing because I’m pretty tired after the two fabulous book events this weekend at La Cuisine and the Dupont Circle Farmers’ Market. Tired, and also over-stimulated, as all weekend the brain cells where my childhood memories live have been flashing like so many firecrackers on the Fourth of July.

I started out the trip by visiting my parents for a night in the small Delaware town where I spent my summers. Driving past miles of farm fields on the way to see them, I realized how much that landscape left its imprint on the positive/pleasure synapses in my brain. No wonder I’m a farmer now.

And seeing my parents was just the start of a tidal wave of supportive old friends and family who rallied to come to my book events or help me out. I gave my mom (right) an assignment—to make Libby’s Lemon Blueberry Buckle—for one of the events. She took it very seriously, and Dad even went out to buy special containers to transport it. (It was delicious.) I also asked Dad to pick us up some farm supplies that I could bring home with me. A giant bag of seed starting soil was waiting in their driveway when I pulled up.

Saturday at La Cuisine, we had so much support from friends and family that we sold out of books! My godmother Shirley, her daughter Lynda, and her daughter-in-law Babs came. My Aunt Randi and my cousin Kari. Cookbook author friends Domenica Marchetti (with me at left) and Cathy Barrow (aka Mrs. Wheelbarrow). And Washington Post Deputy Food editor Bonnie Benwick. Old friends and former neighbors. Vineyarders. People who rode the Metro from the other side of town. AND an entire contingent of my sister’s friends who she runs with (literally runs, as in marathons)—so great! I couldn’t believe it. (Below, left to right: Courtney, Jen, Erin, Eleanor (sis), Martha, and Shawna.)

On Sunday my cousin Kari (right) spent the day helping me at the market. I don’t get to see her much either, so that was especially nice. And no sooner had we set up then who walks up but dear old friends Kathy and Peter Jahn, who had kindly transported my Mom and Dad’s best friends Bran and Jim Johnston, Carolyn and Charlie Pardoe, and Sheila Lindveit down to the market by squeezing them all into a Volvo stationwagon. Even Kathy and Peter’s daughters Charlotte and Viveka came. All to a market event that was a bit chaotic, thanks to a surprise visit from chef José Andrés who had a film crew and a mysterious entourage with him that turned out to be a group of Spanish musicians disguised as chefs who performed a pop-up music video in the market!

All I can say is that I was darn grateful to be in my hometown this weekend and am so appreciative for all the support. Especially from my sister, who’s not only put up with me living with her these past several days, but has also provided me with flawless directions to get around town. My biggest fear when doing events away from home is that I will get lost and not arrive on time.

The other reason my memory was firing away was the city of Washington itself. Growing up, I used to take the bus downtown, or drive with my sister when she got her license, and walk around to all the monuments and museums. The architecture (and texture) of the city is captivating. There is a limit on building height in the city, and with the open parks and statues and lots of 19^th century buildings still intact, there is an antiquated aura to the city that also feels personally nostalgic to me. I got a chance to kill some time on Friday while I wandered between a meeting with the food folks at The Washington Post and Eleanor’s office at DC Metro, and I stumbled upon a new favorite, the National Building Museum. The cool façade features the frieze (pictured above) which wraps around the building and depicts marching Civil war soldiers. (Photo at top of blog is also of this historic building.)

I can’t wait to bring Libby and Roy here on my next visit. I’d better starting warming Eleanor up now to the idea of staying with her. We’ll try not to come in snow season so we don’t overstay our welcome!

Edible, The Cookbooks, Travel

Susie On the Road: A Visit to DC, My Hometown, March 1 & 2

February 24, 2014 Susie Middleton

I’m saddling up the horses and heading off to America this week. Actually, driving down to spend a night with my parents in Delaware, then a weekend with my sister Eleanor in Virginia. Leaving Roy alone at the farm with 500 chickens, a farm dog, a frisky kitten, and a lot of eggs to wash. Not to mention about 600 farm chores to start on now that the weather is (sort of) breaking. Lucky Roy.

Hopefully I will manage to pick up some farm supplies while I am off-Island.

Though I hate to be away, I’m looking forward to seeing my family, and of course, my official business for this trip is book promotion, and I can already tell that a visit to DC, my hometown, is going to be swell.

On Saturday from 2 pm to 5 pm, I’m going to be at the very fabulous La Cuisine cookware store in Old Town, Alexandria, Virginia. (The Old Town Boutique District is serious shopping, folks, in case you need an excuse to get out!). I’ve admired Nancy Purves Pollard and her store (mostly from afar in my years away from Washington) for her one-of-a-kind collection of high-quality cookware and cooking ingredients. I’m just afraid of what I might buy while I’m there. I hear she has amazing coffee, too.

Nancy and I have cooked up a scheme to serve a selection of yummy recipes from Fresh From the Farm. Nancy’s going to make the Curry-Coconut Butternut Squash Soup and the Southwestern Quinoa Salad with Black Beans and Farmstand Veggies. And I am going to make the Rustic Roasted Tomato Tarts and the Christmas Slaw with Slivered Pears, Cranberries, & Pecans. I’ve even enlisted my Mom to make Libby’s Lemon Blueberry Buckle! (That’s Nancy on the left in the photo at right, with co-workers Val and Larissa and rescue dog Carina.)

While we’re serving tasting samples (I’ll be at the store from 2 to 5 pm), I’ll be signing books, of course, and offering some tips about how to keep a simple, well-stocked pantry for making delicious veggie dishes. I’ll share advice on some favorite tools, as well. (Nancy will have a stash of Fast, Fresh & Green and The Fresh & Green Table available in addition to Fresh From the Farm–at 20% off!–so if you’ve got gifts to buy, this is a good opportunity.)

On Sunday, I’m off to the Dupont Circle Farmers’ Market from 10:30 to 12:30. I’m excited that my cousin, Dr. Kari Evans, is going to hang out with me at the market, while I do a recipe demo, offer tastings, and sign books. The Fresh Farm Market folks have a program called “Chef at Market,” and I tried to get down to participate in it 3 years ago. Now I am finally making it, though admittedly March is a tricky season. (I will be there, polar vortex or not.) So we decided to pick a fresh, simple, colorful recipe to anticipate the first radishes of spring—it really won’t be too long, now.

I have to say, the May Day Radish and Parsley Salad with Lemon and Ginger has the most delicious dressing and really is versatile enough to serve all year-round. I know because I made a batch yesterday to judge how many portions I will need for the market. I remembered loving this salad when I developed it, and fortunately, my memory wasn’t warped! Of course, I got into a little thing with crystallized ginger while I was developing recipes for Fresh from the Farm, so I actually had to rein myself in and quit using it after a few recipes. It’s an amazing ingredient in vinaigrettes, because the sugar dissolves and the ginger remains spicy, so there is both a nuanced flavor and interesting texture to the dressing.

Yesterday I ate a good deal of this salad right out of the bowl, and then I threw some blood orange segments into the rest (I had half of a blood orange leftover from another test) and wow—loved that color and flavor. Ate the leftovers with roast pork last night.

While I was photographing the salad, I got photo-bombed again by Barney the kitty. He moves like lightening and goes from floor-to-food-dish in a matter of seconds. He is fascinated with recipe testing.

If you would like to make the radish salad, I urge you to click on over to the Fine Cooking website, where the recipe is now posted as part of a collection from Fresh from the Farm. (Feel free to add blood orange segments!) I am feeling particularly grateful this morning to my beloved magazine for the lovely review they’ve published in the April/May issue, and online. Check it out online, but be sure to pick up that new issue of Fine Cooking on the news stand—it’s one of the best I’ve ever read. Grilled cheese, twice-baked potatoes, tagines, meringues, quick ideas for baby spinach, ham, barbequed shrimp—Oh my!

Hope I can catch up with some of you in DC, but bear in mind I’ll be in Chicago mid-March and Montana and North Carolina in April. (Click here for schedule.) Then it’s home for the spring and summer. Roy will be glad, to say the least.

Edible, Favorite Techniques, How-To, Ingredient IQ, side dishes, Vegetables

Throwback Thursday: Ten Things to do with Celery Root

February 20, 2014 Susie Middleton 2 Comments

This week marks the 4-year anniversary of sixburnersue.com. Yay Sixburnersue! Whew. That’s a lot of blog posts. To celebrate, I’m going the “Throwback Thursday” route and reaching into the archives to repost one of the earliest—and believe it or not, most popular—posts I have done. And yes, I’m talking about celery root. The reason people frequently land on this post (actually two posts–you might want to read Cinderalla Celery Root first!) is pretty simple, I think: There isn’t a lot of great info out there about cooking celery root (celeriac). So when people search for it, they wind up here!

So, you’re in luck if you happen to be harboring a few of these hairy, gnarly looking roots. You can click straight through to the delicious Creamy Celery Root and Potato Gratin recipe. Or you can peruse this list of 10 ideas and get started down the road to celery root bliss!

1. Slice celery root into thin matchsticks (or grate it coarsely) and toss it (raw) into a winter salad of endive, sliced pears, toasted walnuts, and blue cheese.

2. Make roasted celery root “chips.” Slice the root in half and then into quarters; then slice each quarter as thinly as possible. (A santoku knife is great for this). Toss the pieces in enough olive oil to coat, sprinkle with salt, spread on a heavy-duty sheet pan; and roast at 350°F until they are mostly a deep golden brown, with some white left. (I think the darker ones are crispier, but too dark and they’ll taste bitter.) Let them cool on the sheet pan to finish crisping up. Sprinkle with more salt and snack on the couch with your favorite DVD.

3. Since celery root and potatoes are such a great match, use them together in a hearty winter soup. Sauté lots of sliced leeks in butter, add cubed celery root, potatoes, and chicken or vegetable broth, simmer until tender, puree, and enhance with a touch of cream, a little lemon zest, lots of chopped fresh parsley and crispy croutons.

4. Apples and celery root are also happy partners. Use them raw together in a salad, or try roasting them first and adding them to a warm escarole salad with crispy strips of ham and a warm Dijon vinaigrette.

5. Make a celery root “galette” by lining a tart pan with a couple layers of thinly sliced circles of celery root and gruyere cheese. Bake at 400°F until browned and tender. (Cover for the first half of cooking.) Let cool and slice into wedges.

6. Try a “quick braise” of celery root. Brown diced celery root in a combination of butter and olive oil in a sauté pan, then add just enough liquid (a little broth spiked with apple cider), cover and reduce the liquid to finish cooking the vegetables. Uncover, toss with a little spiced butter, and serve warm.

7. Instead of chips, you can also dice celery root for roasting. Make a quick weeknight side dish of roasted celery root and Yukon Gold potatoes with honey and rosemary. Cut the vegetables into ½-inch dice, toss in olive oil and salt, and roast on a sheet pan at 425°F until browned and tender. Dress lightly with a combination of melted butter, honey, and chopped fresh rosemary.

8. Celery root is also a good flavor match with seafood. A bed of celery root puree for a sear-roasted fish filet is delicious. Cut the root (and a few small potatoes) into pieces and simmer them with a few small garlic cloves until tender. Puree the vegetables with a little of the cooking liquid, a bit of cream, and salt and pepper.

9. Instead of a puree, make a celery root “mash” by hand-mashing cooked celery root and potatoes together with butter and milk and a little sautéed garlic. Serve with pot roast.

10. For an elegant holiday side dish—or even a hearty weeknight main dish with a salad—make my recipe for a celery root and potato gratin I use a combination of heavy cream and chicken broth so it is rich but not too heavy; this is a good dish to introduce celery root to folks.

Edible, Farm life, publicity, The Cook, The Cookbooks, The Recipes

Blue & White and Read All Over: A Blizzard & A Book Party

February 17, 2014 Susie Middleton 10 Comments

The snowflakes that began to fall Saturday afternoon were particularly pretty—billowy and crisp and determined. They came on fast and steady, only an hour before we were due to pile all the food in the car and drive down to Bunch of Grapes bookstore. The forecast had said rain first, starting around 6. It was not even 2 o’clock and it was snowing.

Canceling the Fresh from the Farm book party wasn’t an option. Bunch of Grapes in downtown Vineyard Haven (a nice walking town) would stay open through any snowstorm, anyhow. I had made five different recipes to taste, and we’d sent all kinds of invitations out for the event. Both the Martha’s Vineyard Times and the Vineyard Gazette (as well as the Point B Realty blog) had published nice articles during the week about the book, the farm, and the signing event.

As Roy drove, I let those little negative thoughts come into my head, “Oh, no. No one will want to come out in the snow!” I said to Roy. And he chastisted me. “You wait. You’ll see.”

By the time Dawn Braasch stood up at the front of her bookstore to introduce me, every chair was full and folks were standing around the bookcases. I saw so many friendly faces, and I realized it was very bad of me to underestimate what an incredible community I stumbled into almost six years ago now. Not only did all these folks come to the event, but they withstood listening to me jabber on while a torrent of snowflakes fell outside the big glass windows behind me! Well, at least it was cozy inside (nothing like stacks of books to make you feel safe and warm), and there was food—and wine. But I still have to say thank you (here on sixburnersue is a good place, as I know some of you who were there will be reading this) to everyone for coming out in a snow storm.

Thinking about all this, I walked around the farm on Sunday morning with my camera. The “blizzard” did not leave us 14 inches—maybe only 6 to 8. And more importantly, it didn’t blow out power, though it did leave a lot of branches down. It also left a plucky aquamarine sky and a cool blue reflection everywhere I looked.

Beautiful or not, the winter is wearing on everyone. But all over the Island, and I’m sure in lots of other small communities across the snow-splattered country, there are gatherings like the one we had on Saturday, where the lights are on, the hugs are forthcoming, and the snacks are abundant.

And when all else fails, curling up at home on the couch with a good book is an antidote to all those icicles and chapped cheeks. After the event, a friend of mine, who had bought her 12-year-old daughter her first cookbook at the signing on Saturday, posted a picture of her daughter stretched out on their couch, reading Fresh from the Farm. Looking at that photo, I felt so privileged to be the author of a little girl’s first cookbook. What an honor! I hope that sweet girl has many fun and delicious cooking experiences ahead of her. But I’m pretty sure she does.

P.S. If you are looking for a signed copy of Fresh from the Farm, please visit or contact Bunch of Grapes. If you want a personalized copy, I can sign it at Bunch of Grapes and they will send it to you, no matter where you are.

Photo above courtesy Barbara Welsh

Edible, main dishes, The Cookbooks, The Recipes

It’s Pub Day! Celebrating Fresh from the Farm with a Winter Green Market Meatloaf Recipe

February 11, 2014 Susie Middleton 6 Comments

FFF square black sm collage b

This is it—Fresh from the Farm: A Year of Recipes and Stories is now officially published, as of this morning. Yippee!

I have no idea what this actually means. But I just learned that pub dates are apparently always on Tuesdays. Who knew?

My secret source revealed that the “pub” date is a date set in order to back up and create a “release” date, when the books begin to ship from the distribution warehouse. The scheduling masters try to work everything out (considering distance-to-travel, etc.) so that most of the books are in most of the outlets they’re supposed to be in by the “pub” date.

I like the idea of hundreds of boxes of Fresh from the Farms hopping on trucks and traveling far and wide to get to their destinations.

So to celebrate their safe arrival, I’m offering up what really and truly is one of my favorite recipes in the book—Winter Green Market Meatloaf. I named it that because I first made it with the goodies I got at our Winter Farmers’ Market—including onions, carrots, kale (yes, kale), local feta cheese, and local ground pork and beef. The meatloaf is terrifically moist and tasty, and the sauce on the outside has a great zing to it.

I also chose this recipe, because of course, it’s February, and meatloaf makes a little more sense than say, a corn sauté, or a strawberry crisp. But the cool thing about Fresh from the Farm, which is arranged seasonally in three sections, is that it spans almost the entire year, and the recipes in the fall section (like the meatloaf) are plenty appropriate for mid-winter, too.

I made the meatloaf yesterday so that I could take pictures of it (it’s not photographed in the book), and wound up sending half of it off with a couple of newspaper reporters who were here visiting the farm and talking with me about the book. (We have our big author event at Bunch of Grapes bookstore this Saturday at 3 pm, which I’m really excited about. Libby will be here and able to come with us, and I’ll be cooking up a storm this week to bring along plenty of recipe samples.)

For me, pub day is exciting, but considering the travel and the radio spots and all the other efforts coming up to promote the book, there’s no easing back. I am just looking ahead with an eye towards keeping my energy level up—while Roy and I also seriously begin to prepare for the growing season. Yikes. And while at first I thought it was a little strange to bring a book like this out in February, now I am really thankful that it gives me the window of opportunity to promote it this spring by doing some traveling before the farm gets really busy. Next stop: Washington, D.C., my hometown: A great event at La Cuisine on March 1, and the Dupont Circle Farmers’ Market on March 2. Maybe I’ll see some of you there!

Enjoy the meatloaf, and by the way, if you really want to make somebody happy on Valentine’s Day, this is a decidedly comforting way to do it. You could serve these mashed potatoes with it, or even the crispy smashed potatoes.

Winter Green Market Meatloaf Recipe

Yes, there’s actually kale in this incredibly moist and flavorful meatloaf. (Feta cheese, too!) Tossing the veggies and plenty of garlic into the food processor makes a finely minced mixture perfect for lightening up meatloaf. I always eat at least a nibble of this warm out of the oven, but resting for a few minutes is a good idea; it will be easier to slice. It’s also delicious leftover, reheated or even cold, pâté style. Recipe copyright Susie Middleton, 2014, from Fresh from the Farm: A Year of Recipes and Stories (The Taunton Press, 2014.)

Author: Susie Middleton

: main dish

Serves: 4 to 6

Ingredients

¾ cup fresh breadcrumbs (about 1 English muffin)
3 tablespoons milk
½ cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon Dijon mustard
1 large carrot (about 3 ounces), coarsely chopped
1 small onion (about 4 ounces), coarsely chopped
4 large cloves garlic, peeled
1 small serrano pepper, cut into 3 or 4 pieces
2 cups (packed) coarsely chopped kale (about 2 ounces)
2 tablespoons unsalted butter
Kosher salt
1 pound 80 to 85% ground beef
½ pound ground pork
3 ounces crumbled good-quality feta cheese
1 large egg
Freshly ground black pepper
2 tablespoons (lightly packed) chopped fresh oregano

Directions

Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper.
Put the breadcrumbs and milk in a small bowl and mix. Let sit. In a small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon.
In the bowl of a food processor, combine the carrots, onions, garlic, serranos, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale.
In a medium (10-inch) nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and ½ teaspoon salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. Transfer to a plate and let cool (about 10 minutes).
In a large mixing bowl, combine the veggies, beef, pork, feta, egg, several grinds of pepper, the oregano, ½ teaspoon salt, the breadcrumb mixture, and 3 tablespoons of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into a long, narrow loaf about 9 inches long and 4 inches wide. Spoon the rest of the ketchup mixture down the length of the top of the loaf and gently spread or brush it over the sides.
Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes. Let rest for 5 minutes before slicing and serving.

Please note: The terrific finished food photos in the collage at top were taken by Alexandra Grablewski for Fresh from the Farm: A Year of Recipes and Stories (The Taunton Press, 2014).

Animals, Edible, Farm life, Sustain

And Now, For the Not-So-Cute Barnyard Animal

February 7, 2014 Susie Middleton

Actually, I wanted to title this blog post, “Be Afraid. Be Very Afraid.” But you know, I didn’t really want to scare any one.

A few days ago, I posted this warm-and-fuzzy blog about our new kitten Barney and other cute baby animals that we’ve encountered on the farm. (Barney is doing great, by the way. He has discovered curtains, my keyboard, the laundry basket, Libby’s stuffed animals, and even his first mouse. He especially likes to sit in Roy’s lap while he’s reading the newspaper, helping him to turn the pages with frequent pawing.)

But we have this other creature on the farm of whom I am not so fond. In fact, most days, I do battle with him, and currently I have a scrape on my leg that he managed to give me through my blue jeans. It’s Paulie, the Silver-Laced Polish Crested rooster. I’ve mentioned (and pictured) him before, but I bring him up again now, because he has found a new mission in life: He protects the ducks.

And attacks me when I go in the duck pen. Roy, not so much.

Paulie was a lonely rooster. He never got along with the other baby chicks when he arrived as our speciality “surprise” chick with the batch of Aracaunas last spring. Roy didn’t want to get rid of him, though he also didn’t want him in with our large groups of laying hens, so Roy built Paulie his own little coop and pen. Paulie regularly got out of his pen and free-ranged around, trying to cozy up to our original six Ladies, who are very independent and wanted nothing to do with him.

But when we got the ducks in early January, we set them up in a pen near Paulie’s, and Paulie immediately hopped over and joined them. Little by little, he’s made himself the Boss of the Ducks. He is so happy to finally have something to protect that he is taking his job very seriously.

Every day he seems to get a little bolder, and lately he’s taken to charging at me like a bull running through the streets of Pamplona.

The only good news about this is that now I am prepared (or at least forewarned). The other day, when I went into the pen to grab the water bucket, I didn’t realize that Paulie was stalking me until he latched on to my leg and started hammering away at me.

When I told Roy this later, he said, “Why didn’t you just swing the bucket at him?”

Oh, right. You know it’s funny what boys automatically think of doing that doesn’t necessarily occur to a girl. Although, I think that probably would have just made Paulie angrier. Paulie doesn’t attack Roy, because Roy has been handling him on a regular basis since he was a chick.

Thinking about this, I went back this morning to read a piece I remembered really liking in Edible Vineyard magazine by Kate Tvelia Athearn, who lives not too many miles down the road from us on another small farm, and writes lovely pieces about small farm life. Her story about Chickenzilla made me feel like I could keep working to improve my relationship with Paulie.

We’ll see.

I could just let Roy feed the ducks, which he does often anyway. But he’s got the 500 hens to deal with, and my route between the six Ladies and the 20 Aracaunas takes me right past the duck pen, so it makes sense. Later this spring, we’ll probably let the ducks free-range a bit, so that might change the dynamics.

But it would be okay with me if Paulie disappeared. I know, that’s terrible, isn’t it? Roy wants to show him in the Fair this year. Fine. Maybe he will get kidnapped. Or, since he can’t see very well due to the mop on top of his head, maybe he could fall off the back of the truck on the way home from the Fair, and he wouldn’t be able to find his way home. I wouldn’t do that though, either, because then my friend Joannie Jenkinson, the town animal control officer, would get one of those calls to come rescue a rooster. And, unfortunately, she already gets too many of those.

So I guess I’m going to have to learn to put up with Paulie. Or not.

Animals, Edible, Farm life, Sustain

Too Cute: A Little Girl + Baby Farm Animals

February 3, 2014 Susie Middleton 2 Comments

Libby and I were watching a show on Animal Planet this weekend called Too Cute. It’s a good name for a program about puppies and kittens and other baby critters that happen to wander into people’s lives. Because honestly, who doesn’t find baby animals cute?

Around here, I’m embarrassed to say, we’re rather obsessed with baby critters. In fact, we weren’t just watching them on TV this weekend. We had one (have one) right here in our living room.

We have a new kitten.

He is 9 weeks old.

He is black and white and cute all over.

His name is Barney, because he’s been living in the barn. That is, after he got separated from his mom, a feral cat, and Roy began to feed him and talk to him. Eventually, Roy scooped him up and put him in a crate. It was just a matter of time before crate and kitten moved indoors.

After his first night in the house late last week, Barney came with us for a visit to our fabulous vet, Animal Health Care. There we learned that Barney was in fact Barney, not Barn-ie or Barnadette. He was a he. And healthy. And apparently, on the far side of too cute. Everyone at the vet held him, passed him around, snuggled him, hoarded him.

“Wait, that’s our kitten!” I said.

“Sorry, we’re kidnapping him,” they said.

Finally, we did make it out of there with Barney, and we spent the rest of the weekend watching Farmer and Barney become friends. Farmer was beside himself with excitement. He always wanted a playmate.

As for Libby, well, nothing’s better than a baby animal.

Who knew this crazy farm life would offer up so many great opportunities for a girl who loves animals to interact with such an interesting menagerie of critters, from snakes and turtles and butterflies to calves and lambs and kids and fawns? You can’t predict this stuff or make it up. It just happens.

Proof is in the pictures. Shameful, yes. Too cute? Definitely. But it’s cold and dreary today; we’ll take a little warm-up, however we get it.

bakey things, Edible, eggs & breakfast, Favorite Techniques, main dishes, The Recipes

How to Make a Savory Rustic Tart with an Easy, Flaky Dough

January 31, 2014 Susie Middleton 2 Comments

xTART DOUGH 20

My affection for buttery, flaky crusts and sweet, caramelized vegetables came together one magical day many years ago. I realized that the wonderfully easy food-processor tart dough I had learned as a young cook at Al Forno restaurant wasn’t just for dessert. As much as I like a good rustic fruit tart (and there is one to die for—Little Pear Crostatas with Hazelnut Crisp Topping—in Fresh from the Farm), I am always looking for a good destination for roasted or sautéed vegetables, too. And these fun-to-make, free-form tarts (no special pan needed) are perfect for showcasing all kinds of veggies.

I really played out this idea in The Fresh & Green Table with four delicious recipes—Roasted Ratatouille Tart with Goat Cheese & Mint; Seven-Treasure Roasted Winter Veggie Tart; Roasted Butternut Squash, Cranberry, Shallot & Pecan Tart; and Savoy Cabbage, Apple, Onion & Gruyere Tart (pictured here). And, not being able to help myself, I’ve done it again in Fresh from the Farm with one of my favorite ingredients, roasted tomatoes (see photo at top.)

I’ve never blogged about the tarts, though, because the recipes take up a lot of vertical space. With both the tart dough and the completed tart recipe needing to run together, your eyes would get tired!

But today I was organizing some old photos and came across a series of decent test photos that Roy and I took while developing the tarts for The Fresh & Green Table. I realized that publishing them would go a long way towards illuminating the technique of making the dough and assembling the tarts, so I’ve decided to go ahead and post these photos here today. (Therefore, if you’re looking at one of the tart recipes in my book, you can now get a little idea of what the process is like by looking here. Next I should probably do a video!)

You’ll also find the tart dough recipe after the photos. And I will put the recipe for the Savoy Cabbage, Apple, Onion & Gruyere Tart (the one in these process photos) in a separate post so that you can print it out on its own (and make it right now, while winter cabbage reigns supreme). One of these days I will also finally get my recipe formatting software working—and then the recipes will truly be print friendly. It’s on the list, I promise.

By the way, rustic tarts are also variously called crostatas and galettes.

Making and Assembling a Savory Rustic Tart

After pulsing the flour, salt, cold butter and a little ice water together in a food processor until the mixture looks like small pebbles, dump the mixture into a large mixing bowl. Use your fingers and the palm of your hand to knead the loose dough together into a mass.

On a floured surface, pat and shape the dough into two flat disks, each about an inch thick. Wrap well in plastic and refrigerate for an hour or up to two days. Or freeze for a few weeks.

Remove dough from fridge 30 to 45 minutes before rolling. Flour a large surface, get out a ruler, and begin rolling the dough disk out, lifting the dough up, tossing a little more flour underneath, and giving it a quarter turn after every roll. The lifting and flour help prevent sticking; the turn helps with shaping a rough circle. (I like a French pin with tapered ends, which also helps to keep you from rolling over the edges of the dough, which will squish it.) Continue to roll the dough until you have a circle roughly 12-inches wide.
Transfer the dough to a parchment- lined heavy duty baking sheet.

Make an egg wash by combining an egg yolk and heavy cream.

Arrange all your filling ingredients around your baking sheet to make assembly easiest. (In most tart recipes, you can cook the filling ingredients during the time it takes for your dough to come back up to cool room temperature.)

Arrange your first ingredient (usually cheese; in this case gruyere) in the center of the dough, leaving a 2-inch border all the way around. (Note, I could have done a much better job on this one–looks like 2 inches on one side and 4 on another! Maybe it was the camera angle.) Top with your next layer (in this case, sautéed cabbage).
Continue layering your filling ingredients until you are done.

However you are most comfortable, pleat the edges of the dough up and over the filling.

I often use the thumb and fingers of one hand to pinch while using the other hand to pull the dough up and begin the fold. (Okay, folks, by now you realize I don’t stand a chance at a career as a hand model. Yes, Roy took these pictures and those are my big hands!)

I find one pleat about every three inches works well. Continue pleating until the tart is contained. If cracks develop, don’t worry—you can pinch the dough together to seal it.

Brush the edges of the tart (and underneath the pleated folds) with egg wash. Sprinkle with herbs, a little cheese, or a bit of coarse salt.

Bake until golden all over (see top photos) and brown and crisp on the bottom (check with a spatula). Depending on the size of the tart, this usually takes about 40 to 45 minutes at 400 degrees.

Let cool for several minutes and cut into serving pieces. Salad or soup optional!

Savory Rustic Tart Dough Recipe

Easy, make-ahead, absolutely delicious. I swear, you no longer have to be afraid of pastry dough—of making it, rolling it out, shaping it—any of that. Yes, you’ll need a food processor (my favorite tool for making pizza dough, too), but oh, will you be happy with this ultra-buttery flaky crust.

The one thing you should keep in mind when making this dough is timing. It really works best to make the dough ahead. While it only takes 10 minutes to make, the dough needs to rest and chill in the fridge for at least an hour (and up to 2 days), and then, after taking it out of the fridge, it will need to warm back up to “cool” room temperature*, which will take about 45 to 55 minutes. So it’s a great idea to make the dough some morning or evening when you have just a few spare minutes. Pop it in the fridge and then when you’re ready to make a tart, you’ll only need to set aside the time it takes to warm it back up—and that’s the perfect amount of time to make your filling. It’s also really a joy to be able to reach in and grab that little wrapped present of dough already made up. (The dough will also keep in the freezer for 3 or 4 weeks.)

Makes enough dough for two 8- to 9-inch Rustic Tarts.

2 cups (9 ounces) unbleached all-purpose flour

1/2 teaspoon table salt

1/2 pound (16 Tbsp.) very cold unsalted butter, cut into ½-inch cubes

1/4 cup ice water

In the bowl of a food processor, combine the flour and salt. Pulse briefly to combine.

Add the cubes of butter. Pulse quickly about 20 times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds). Stop the motor. Then pulse quickly six or eight times—just until the mixture begins to come off the sides of the bowl and clump together. The mixture will still be somewhat loose and crumbly—that’s okay. You will bring the dough together in the next step.

Turn the mixture out into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together into a dough. (Once you have incorporated all of the crumbs, knead once or twice to smooth out the dough just a bit. While you don’t want to over-handle the dough, you also don’t want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.)

Divide the dough in half. (If you have a scale, you can weigh the dough pieces to make sure they’re of equal or close-to-equal weight. They should each weigh about 9 1/2 oz.)

Shape each piece into a disk about 1-inch thick (and about 4 inches across). (Again, don’t be afraid to handle the disk just enough to smooth out cracks and make a tidy disk.) Dust lightly with flour, wrap in plastic, and refrigerate for at least 1 hour or up to two days. (You will need to remove the dough from the fridge 45 minutes before rolling it.)

Alternatively, you can freeze the dough for up to a month. Defrost it in the fridge overnight before using.

*NOTE: Depending on how long your dough disk has been refrigerated, it will most likely be between 50 and 42 degrees when you take it out. Anything in this range is rock hard. You’re looking for the dough to warm up to about 60 degrees. Don’t worry, you don’t have to take its temperature—it will be ready when it is still slightly cool but somewhat pliable. Again, depending on the temperature the dough was chilled to, and the temperature of your kitchen, this will take anywhere from 40 to 60 minutes—leaving 45 or so minutes is a good bet, but also don’t worry if you get behind. There is a decent window of time, and on all but the hottest of days (or kitchens), it can usually sit for up to 30 minutes more before it gets too warm.

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