Tag Archives: Edible

Snowbound in DC with my Sister and Skylie

DSC_3278_01If 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.

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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.

DSC_3214_01I 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.

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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.

DSC_3286_01Saturday 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.)

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photo_01On 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.

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DSC_3256_01The 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 19th 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.)

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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! 

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

DSC_3123I’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.

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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.

lacuisportraitsmNancy 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.

9781600859045I 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.

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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.

1621945_10152217617255801_1847068504_nIf 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.

 

 

Throwback Thursday: Ten Things to do with Celery Root

croot 2This 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!

croot 3So, 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.croot 4

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.

croot 57. 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.

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

DSC_2934The 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.

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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.

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DSC_2910Thinking 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.

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DSC_2920Beautiful 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.

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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.

DSC_2879 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.

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 Photo above courtesy Barbara Welsh

 

 

 

 

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

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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.

DSC_2568So 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.

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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:
: 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
  1. Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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).

 

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

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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.

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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.

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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.

DSC_2320I 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.

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Too Cute: A Little Girl + Baby Farm Animals

DSC_2073DSC_2052Libby 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.

DSC_2119His 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.

IMG_1243DSC_2068Finally, 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.

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A Recipe for Cauliflower Soup with Tahini & Toasted Pine Nuts + Ten More Cauliflower Recipes

cauli color onecup threeMy dad gave me a copy of the cookbook Jerusalem for Christmas. Now I want to go to Jerusalem. Okay, so that’s not happening any time soon. Anyway, the ingredients and recipes that arise out of such a fascinating mix of cultures are alluring. I’m at least going to buy a jar of za’atar spice mix and a bottle of pomegranate molasses, neither of which I’ve had in my pantry in years. (And I learned that fresh za’atar is actually hyssop, which technically, we could grow and dry here).

Coincidentally, I’ve had 2014’s vegetable darling, cauliflower, on the brain. (For some reason, the endless lists generated by the food trend police all seem to mention cauliflower, as if it hadn’t had a full and happy life before now.) For me, I just naturally think of cauliflower in winter, when it’s snowy and 8 degrees outside. I guess it’s the winter white thing. Hence, I can gladly offer you a collection of cauliflower recipes I’ve put forth in winters past (see links below).

But yesterday, I decided to make a slightly Jerusalem-esque cauliflower soup, since it occurred to me that if a touch of tahini and a smattering of pine nuts are good with a cauliflower sauté or salad, they might be nice with a creamy (“creamy,” though no cream—only yogurt) soup. (And, I do still have a can of tahini and a bag of pine nuts in my larder!)

Once again, the winter darkness conspired against me to shoot a decent photo in natural light, but you’ll have to trust me on this one. The soup is lovely—comforting and pleasing enough for most to enjoy (even Roy). I had it for dinner with an avocado and arugula salad. Yum.

Quick farm report: Chickens are hanging in there. Feral cat has baby kitten housed in former pig pen. Roy is leaving food for them. Farmer wants to adopt kitten. Will keep you posted. Let’s all hope for warmer weather. Mice are in hiding.

DSC_4370_1Oh, and here are the links, in addition to the soup below, for my other delicious cauliflower (and broccoflower—or green cauliflower—which I like even better!) recipes:

Broccoflower and Cremini Mushrooms with Garlic and Rosemary
Honeyed Cauliflower with Toasted Almonds
Roasted Cauliflower, Potato, Mushroom & Green Bean Gratin
Roasted Cauliflower with Double Lemon Ginger Dressing and a Spritz of Arugula
Lemony Green Cauliflower with Scallions and Parmigiano
Roasted Cauliflower with Garlic-Lime Cilantro Butter
Teeny Veggie Stir Fry with Thai Sauce
Broccoflower, Carrot & Leek Ragout with Thyme, Orange & Tapenade
Quick-Roasted Cauliflower with Zesty Orange-Olive Dressing
Roasted Cauliflower, Cremini, Gruyere and Rosemary Gratin

 

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cauli fiveCauliflower Soup with a Touch of Tahini & Toasted Pine Nuts

I added a teaspoon each of ground cumin and ground coriander to this soup, but you could replace a little of the cumin with ground ginger or go with just garam masala. You could also add some heat anyway you like. Instead of the yogurt and lemon juice, you could finish this with coconut milk and lime juice.

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 large head cauliflower (about 2 ½ pounds), cored, trimmed, and very roughly cut into large florets or pieces (about 8 cups or 1 ½ pounds)
Kosher salt
1 generous tablespoon finely chopped fresh garlic
1 generous tablespoon finely chopped fresh ginger
1 scant teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
3 cups water
3 tablespoons Tahini (well-mixed first)
¼ cup thick plain Greek yogurt (I use nonfat)
1 to 2 teaspoons fresh lemon juice
1/3 cup toasted pine nuts

In a large (6-quart) Dutch oven, heat 1 tablespoon of the butter and the olive oil over medium heat. Add the cauliflower pieces and 1 teaspoon salt. Cook, stirring only occasionally (to let browning happen), until all the cauliflower pieces have got some bits of golden browning on all sides (they’ll be less stiff, too), about 12 to 14 minutes.

Add the remaining tablespoon of butter, the fresh garlic and ginger, and stir until fragrant, about 1 minute. Add the cumin and coriander and stir well. Add the chicken broth and the water and stir well to scrape up the browned bits stuck to the bottom of the pan. Bring to a simmer, cover loosely, and cook for 15 minutes. Remove from the heat and let sit for 10 to 15 minutes.

Meanwhile, get out your blender and a dish towel and set a large heat-proof bowl by the blender. Put 1/3 of the soup plus 1 tablespoon tahini in the blender. (For safety reasons, you don’t want to fill the blender too much.) Cover the lid with a dishtowel to prevent splattering, but keep a small vent hole open. Puree until smooth. Transfer to bowl. Repeat with two more bathes of soup, adding 1 tablespoon of tahini to each batch as you puree, and transferring each batch to the bowl.

Rinse the Dutch oven and add the pureed soup back to it. Put the pot over medium-low heat and whisk in the yogurt and 1 teaspoon lemon juice. Let the soup get a bit warm, then taste it for salt and lemon, adding more of either if necessary. Continue to heat, stirring frequently, until hot enough to serve.

Spoon the soup into bowls and garnish with a generous amount of toasted pine nuts (I like a lot in order to have crunch in every spoonful!)

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Note: In an effort to streamline this recipe, I didn’t even start with sautéing onions (probably a first for me), nor did I roast the cauliflower first, which I really wanted to do. Instead I browned the cauliflower in the Dutch oven, added the fresh aromatics and spices, covered, and simmered. If you did want the added flavor that roasted cauliflower would bring, you could do that (and sauté some onions while the cauliflower cooks), but you will probably want to go with a little less liquid (maybe 5 1/2 cups instead of 7), since the cauliflower will be a smaller volume.

Shelter from the Storm: Why Farm Structures Matter

side of shed squibby coopWhen you begin growing vegetables and raising animals on even the very smallest of farms, you quickly learn that there are three uber-important issues to deal with: 1) Land, of course. (How much space do you have? How healthy is your soil?) 2) Water. (Where is your source? How will you get it to where you need it? Will you have enough?) and 3. Structures. (Where will you need them? How will you build them?)

Number three might surprise you. But as I walked around the farm in the snow this morning, indulging myself in photos of frosted branches and frolicking hens, I realized how often I focused on the door of a shed, the mullions of a window, the turn of a gate. Out in the back field, I stopped to turn around and take a picture of the farm from afar, and I realized just how many structures Roy has built since we moved here.

farm from back field

While the chickens are happy to hop about the snow (which they sort of peck at instead of drinking their partially frozen water), they dart in and out of their coops when the wind comes up. (Outside, they keep themselves warm by puffing up their feathers to trap air.) And tonight when the bitter cold and wind comes, they will be warm, bunched up together on their roosts, inside their locked coops, safe from predators.  We have 8 coops now—one in the process of being converted into a duck house. One coop also incorporates a small area for holding grain.

chickens tractor 1 chickens snow coop

ara perky

farm stand snowWe have a farm stand structure, which includes a back room where we do all our egg processing. (The front functions as the farm stand and holds the egg refrigerator for customers.)

We have two tool sheds and one grain bin/shed. Roy has converted part of one of the tool sheds into a “walk-in,” an insulated room for keeping eggs from freezing.

The grain bin down by our five  biggest coops holds some hay for nesting boxes and coop floors, too. But we could use a bigger area to store hay.

hoop house trees

And of course we have the hoop house, where much to my dismay, everything—kale, collards, baby bok choy, lettuce, arugula—is thriving, despite this cold.

kale hoop collards hoop bok choy hoop lettuce hoop

Everything inside the hoop house is also under two layers of cover—one fabric, one plastic. And the actual temperature in there this morning was above freezing!

hoop plastic hoop thermom

The hoop house is an incredible structure—not only does it protect from the elements, but based on what we’ve sold out of it versus how much it cost to build, it’s a money-maker, too.

 

snowy path

And fencing—well, that is one of your top-of-the-list structures on a farm. Lots of post-hole digging and deer-fence-erecting went on here, not only to protect our crops, but to create very large (semi-)protected pastures for our chickens. (Additional guy wires cover the pens; they’re intended to discourage hawks but don’t always work.) We were lucky to have a good deal of property-delineating fencing (like that above) in place when we arrived.

We don’t have a barn—yet. Roy has converted a small former garage on the property into his workshop. Long ago, there was a grand barn on this farm (the remaining stone foundation is where we housed the pigs this summer), but it would cost a fortune to erect a new one there. (Oh, and the pig pen itself was another structure! The stone foundation formed three walls, but Roy repurposed old railroad ties and wood pallets to make a secure fourth wall and gate.)

green doorWhich brings me around to the cost-of-structure issue. Always a good idea to look far ahead and budget for these things, as we did this year for the farm stand, the new coops, and the grain bin.

And then, salvage, salvage, salvage.

Roy recycles as much old (usable) wood, windows, doors and hardware as he can. (People actually bring us stuff now, too—recycling is a way of life here on the Island. Witness the compost pile, below, of donated horse manure.)

compost pile in snow

But of course you need someone to do the building, too. We are very lucky here on Green Island Farm to have a farmer who is also a licensed builder, but partnering or bartering with someone with carpentry skills can be a good plan. Keeping the structures as simple and efficient as possible is important, too. For a small operation on a budget, fancy is not practical. Also, living with a problem for a little while, if possible, can present the best solution.

milk canAll this reminds me to tell you that I’m pretty excited that some of our resident builder’s designs have been included in a special appendix in my new book. So when you get your copy of Fresh From the Farm, be sure to turn to the back of the book for drawings of a great small chicken coop, a basic farm stand, a covered raised bed, and a seed-starting system. (Thank you, Roy!)

In the meantime, stay warm and dry. (I almost forgot that part—you need a house, too, to shelter the farmers. Nothing fancy, though. Remember, they don’t spend too much time inside.)

buoys snow

 

The Year in Photos: 2013 on Green Island Farm

January

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Brrrrrr….

DSC_3468_02Crunch, crunch through the snow and ice.

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The new hoop house, post-hurricane, post-nor’wester, mid-snow-spell, still standing.

February

cauli pic 5_01Winter whites aren’t so bad…a simple cauliflower gratin made a hearty dinner.

DSC_4579_01Crisp, rosy Pirat lettuce thrived in the hoop house–year-round growing might just happen!

March

DSC_3701_01Baby kale rocked the winter garden.

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So we mixed it with Savoy cabbage for a spectacular slaw.

April

DSC_5066_01

Cosmo seedlings were happy, happy in the hoop house — hope for the flowers.

DSC_5584_01We made farm bouquets of white daffodils to honor the Boston Marathon bombing victims.

DSC_5547_01The first bok choy harvest from the hoop house was perfectly lovely with no pest damage.

DSC_5601_01

May

DSC_5606_01It doesn’t get any cheerier than this–little bunches of Easter Egg radishes hit the farm stand.

DSC_5868_01The brand NEW farm stand, I should add.

DSC_5735_01But the little heads of purple bok choy got my vote for prettiest spring vegetable.

DSC_5959_01The 300 new pullets got used to their new digs pretty quickly…

DSC_5954_01…while the yearlings were laying like crazy.

DSC_6043_01And of course there were new babies.

June

DSC_6163_01This first crop of Nelson carrots were extra sweet.

DSC_6297_01 And guess who arrived at the farm? That would be Wilbur and Dozer.

DSC_6420_01The birthday rose started blooming.

DSC_6382_01

And an uninvited guest stayed for the weekend, much to Libby’s delight.

DSC_6402_01DSC_6600_01Harvesting and washing all those salad greens was just exhausting, Farmer said.

July

DSC_6887_01DSC_7365_01

DSC_7208_01Finally the good stuff started rolling in.

DSC_7296_01Meanwhile the boys got bigger, thanks to nonstop snacking.

August

DSC_7492_01 The farm stand looked spiffy in high summer.

DSC_7657_01DSC_7798_01scoop

DSC_7829_01And then it was Back Yard Black Raspberry Ice Cream time again–the best!

166_01 The Fair was pretty swell too–lots of blue ribbons, including one for Libby’s eggs!DSC_8131DSC_8112Cosmos and sunflowers went into knock-out mode in late August.

September

DSC_8034

Goldenrod and Joe Pye Weed painted the path along the Square Field.

apple leaf rackpears 1Apples and pears decked out the farm stand.

pauley 1

And our fine-feathered Polish Crested turned out to be Paulie, not Polly.

October

pathfarmstand shelfWe loved the October light and our first Sugar Pie pumpkins.

DSC_6732_01

Options for a harvest frittata were endless in October.

November

grey skies

two hens aracblueish eggsThe Aracaunas started laying–some blue eggs, some green.nasturtium snow

A November surprise brought us this rare juxtaposition: Snowflakes on nasturtiums.

gratin 2For Thanksgiving, we made a potato, gruyere, and horseradish gratin.

December

pan veg

A winter warm salad template got a lot of hits on Pinterest!

kiss finalWe made peppermint meringues from our egg whites.

RoastedBeetJewelsPg.205And roasted beet “jewels” from Fresh From the Farm!

tree

We cut down our tree…

doggieand hid the bare spots with lots of ornaments and tinsel.
DSC_0619We snipped holly and cedar from the back fields and decorated the farm stand to look festive.

DSC_1016At last, it was Christmas morning: Warm popovers and cool winter light on Green Island Farm.

It was a year of plenty.

“And we pray, not for new earth or heaven, but to be quiet in heart, and in eye clear. What we need is here.” — Wendell Berry

May 2014 bring you lots of every-day, garden-variety moments of joy.