Beautiful Food – December 2015

Beautiful food often comes in whole plates like this one: Brussel sprouts with orange marmalade glaze, potato skins (there butter melting inside…my husband only like the inside of the potato and I have always favored the skins; we’re a good match), roast, and a cranberry sweet potato bread.

Sometimes even when it is cold, I get hungry for a salad. This one had no lettuce at all! It was hearty meal of celery (complete with leaves), cucumbers, carrots, cranberries, and peanuts! I like the bright colors and the melding of flavors. This time of year I like cranberries in lots of dishes.

The last stir fry with CSA veggies included watermelon radish, turnips, sweet potatoes and a few Brussel sprouts. The green beans were some I’d put in the freezer; they thawed quickly when added to the stir fry. The different shapes appeal to me almost as much as the colors.

A more recent stir fry is just as colorful but everything is from the produce section of the grocery store. I like different colors of bell pepper and carrot chips roughly cut…and I am enjoying Brussel sprouts although I’m going to wait a bit before buying more.

Food that is brightly colored and tastes good….beautiful!

Kolache Memories

I recently discovered a bakery in my area that makes Kolaches! I found them online and went earlier this week to see if the confections they made lived up to my memory of my Czech grandmother’s kolaches that were made for special occasions for the first 50 years of my life (she stopped cooking sometime in her 90s and no one in the family picked up the mantle from her).

The tray of kolaches in the place looked very similar to my grandmother’s – lots of fruit rather than just a little dab of jelly on top of a mound of dough that some people claim are kolaches. I was a little disappointed that they didn’t have apricot filling (my grandmother’s favorite and thus mine too) but the peach was a good second best.  I bought one to see if the taste would live up to my memories.

Yummy! It was obviously freshly baked. The dough might have been a little heavier than my grandmother’s was…but otherwise it was close enough to bring back a tidal wave of good feelings. I ordered a half dozen with apricot filling (they will make them for special orders) to take as part of my contribution to a pot luck luncheon today! And I’ll probably go back for another half dozen right before Christmas.

Happy Thanksgiving!

When Thanksgiving Day first started, it was a celebration of the abundance of food after the annual harvest. Now – the vast majority of people have ready access to plenty of food throughout the year and the day is a holiday that (hopefully) acts as a reminder to be thankful for that aspect of the modern world. I applaud the efforts of organizations the seek ways to make the availably of food true for everyone, going beyond the majority that it true today.

The holiday period from Thanksgiving through the New Year have been a time of overeating and weight gain. I’m starting with a strategy this year to avoid the weight gain: spread out the treats so that no particular day is ‘over the top.’ I started off my making my ‘new’ treat for this season based on the cranberry carrot cake recipe from VegKitchen on Tuesday and enjoying one piece each day as my morning snack. I substituted grated sweet potato for the carrots and processed an apple with its peeling for the applesauce….and didn’t make the icing at all. It is still yummy.

Thanksgiving is also a time of traditions – particularly food related. My husband does not like turkey so we’ve always had roast. We have pumpkin custard (not crust) as one of the desserts. Sometimes I can’t resist a pecan pie but I make a small one (about half the usual size…and skip the crust). One food tradition that faded away with my grandmother was kolaches (apricot) and raisin buns; no one in the family makes that kind of bread any more.

Enough about food….there is a lot we all have to be thankful for every day. Having a day set aside each year with the name ‘Thanksgiving’ is a good reminder to realize that more often…not let the busy-ness of life cause us to savor and appreciate the wonderful aspects of our lives.

Gleanings of the Week Ending November 14, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

Globe Is Set to Cross 1 Degree C Temperature Increase Threshold in 2015 – Not good. The averages for temperature and carbon dioxide concentration is the atmosphere are still climbing…and we have done nothing so far to change the trend.

Weight’s the Matter? – The Scientist has an issue on obesity and I am including the articles I found most interesting in this gleanings list. This post outlines the articles available…from causes to the link to cancer (did you know that obesity has replaced smoking as the top preventable cause of cancer death in the US?) to possible side effect of environmental chemicals to weight loss.

Obesogens – Environmental chemicals change cause metabolic changes in animals causing them to gain weight. It is harder to prove for humans…but there are a lot of obese people these days. Maybe sedentary life style and high calorie diets are not the only reason.

Microbesity – Gut bacteria play a role in obesity too.

How to Design within Novel Ecosystems – Strategies when it isn’t possible to restore an area to its natural state….how to create something that still has high ecological value.

Ancient brains turn paleontology on its head – 520 million year old arthropod brains. When the first one was discovered, it was viewed as a fluke. Now there are more and the assumptions that said that brains are never fossilized are falling away.

6 Asian Noodles – Sometimes an article encourages action. This one caused me to add soba noodles to my grocery list and I’ll be trying them this week! I like that they have more protein than most noodles.

Insect Wings Made to Look like Blooming Flowers Explores Natural Concept of Mimicry – Beautiful work by a Paris-based artist….although I have to make an effort to not think about all the insects that were sacrificed.

Scientists Grow Beautiful Designs for First Ever Microbial Art Competition – A different type of media: bacteria and fungi in petri dishes!

The Chemistry of Silly Putty – A simple ‘toy’

Beautiful Food – November 2015

There are so many beautiful foods to choose from this time of year. It seems like there are bright colors at every turn.

The salads have the orange of sweet potatoes or carrots…the dark green of parsley or cilantro…the magenta of watermelon radishes…even the cheese and boiled eggs in this salad are colorful! The whole is as beautiful as it is tasty.

And the salsa made with end of season bounty of tomatoes, cilantro, onions, hot pepper, garlic, and onions…gets just a spike of citrus from a lemon (peel and all). The colors and flavors blends together to contribute to several kinds of meals and snacks: salads, stir fries, tacos, chips….

And what about all the root veggies this time of year: white turnips, watermelon radishes, sweet potatoes (ok…I cheated a little – the green is a broccoli stalk rather than a root vegetable)…all in one stir fry. I add a little water when I first start cooking them to make sure they have enough cooking time to soften. Again – the appearance of food makes a big difference in the appeal of the meal.

New this month – and something I look forward to every years – is the arrival of pomegranates in the grocery store. I buy at least one a week. The seeds always look like little jewels to me; the color meshes well with the season. And they are my favorite afternoon snack until the season runs its course sometime in the early part of next year!

Missing the Weekly CSA Share

This is the first week I don’t have a CSA share since the season ended last week and won’t start again until next June. It feels odd to not have the bounty of fresh veggies coming in from that source. I am intent on getting every bit of goodness out of what is left --- wondering how long I can go before I’ll buy veggies from my grocery store’s produce section. It won’t be this week certainly.

The refrigerator was so full that the ‘cool’ actually got a bit cooler and some of the greens froze…so I used them in soup and stir fry. I still have lettuce, spinach, radicchio, and cabbage for salads…lots of root vegetables (carrot, turnips, sweet potatoes, and radishes) for slaw. I have peppers, pac choi and tatsoi for stir fry. I’m trying to eat the most fragile veggies first.

I thought the cilantro might degrade first so I made salsa with it (using tomatoes and hot peppers from earlier in the CSA season and frozen). I love the blend of the veggies with onion, garlic, and half a lemon. I use salsa for more than just tacos; it becomes salad dressing and stir fry sauce…a drizzle on the top of soup.

There is still a butternut squash, small white potatoes, and garlic along with a lot of sweet potatoes that don’t take up any room in the refrigerator and will be edible for quite some time.

I’ve got dried thyme and parsley/carrot tops that will season foods into the winter too.

The big lesson learned from the CSA is how good vegetables can be. I am a little spoiled with getting them the same day they are picked so I choose carefully in the grocery store during the offseason. I don’t try to eat the same all during the year. During the winter I like to have warm meals so I tend to eat a lot less salad type greens and stick with the sturdy greens (kale, cabbage, pac choi) that hold up well in stir fries or soups. Sometimes my grocery store has organic greenhouse dandelion greens and that is a treat in winter!

CSA Week 22 – The Last Week of the Season

This was the last week of the 2015 Gorman Produce Farm CSA. I took an extra bag because I anticipated a lot of food. I’m glad I did.

The main part of the share included:

• 2 kinds of lettuce
• Broccoli
• 3 watermelon radishes
• Pac choi
• Tatsoi
• 4 beets
• 2 bunches of turnips with greens
• 4 garlic
• Honey
• Parsley
• Chard
• Radicchio 

The 6 pounds of sweet potatoes and 1/2 pound of spinach did not fit into the picture!

The overage table was pretty full to and we were not limited to one or two items. I got carrots (with tops still attached), Brussel sprouts, bell peppers, and snacking peppers.

When I got home I had a lot of processing to do:

• The sweet potatoes are cured so will keep outside the refrigerator but they had gotten wet (rainy day) so I spread them on a big tray to dry.
• I cut the tops off the carrots and copped them up with the parsley…the pulp is on a tray drying.
• The turnip tops are cleaned, cut into pieces and in the freezer for use in winter soups.
• The Brussel sprouts are cut from the stalk and clean – ready to roast or toss into a stir fry.
• The Pac choi, Tatsoi and Chard leaves are in a bag – clean and ready to easily cut up. The stems are collected into a small bin; I’ve discovered that I like to cook the stems a bit more than the leaves so it is convenient to have them together rather than still attached to the leaves.

The crispers are full…the 3 bins I have for the overflow of veggies are full too. I’m focused on eating the ones most in danger of spoiling first!

CSA 21 and Beautiful Food

Next week will be the last of the CSA for 2015. We are getting a lot of vegetables each week as the fields end-of-season harvest rolls on. The week the bag was stuffed again.  The leaves of the bunch of turnips and stalk of Brussel sprouts stuck out of the top. The 3 pounds of sweet potatoes and watermelon radishes were at the bottom of the bag. A head of cabbage and bell peppers were toward the middle and the lettuce and bunch of cilantro was at the top. I traded the hot peppers included in the share for an extra bunch of cilantro. We were allowed two items from the overage table and I chose the pink stemmed chard and a pound of small broccoli stalks.

There is so much that is beautiful about fall foods. The one-potato-soup made with a broth started with water beets were cooked in (very red, a little vinegary) was a beautiful color and tastey.

Some food are beautiful in the raw – like these Brussel sprouts.

I’ve discovered that I use the firmer veggies like broccoli, sweet potatoes, kohlrabi, radishes and turnips in salads (slaw or added to lettuce) and stir fries when they are already shredded and ready to go.  The shredder disk of the food processor makes it very easy and the result – all mixed together – is beautiful and tastey. The picture below is from last week with the watermelon radish contributing the bright pink, sweet potato the orange, broccoli (the whole stalk!) the green, turnips and kohlrabi the white. Later today I’ll make a new batch with the veggies I need to use up now: purple cabbage, watermelon radish, sweet potato, broccoli, and turnips.

CSA Week 20

Our CSA ends at the end of October. Right now we are almost overwhelmed with fall veggies. I still have a lot left from last week and there was another very full bag for week 20:

Several kinds of peppers: bell and snack (I got double snack peppers by trading away my hot peppers).

Turnips. There were two kinds to choose from (red and white). I got one of each by trading away my eggplant for one of them. The turnip greens are a lot to eat before they go limp.

I’ve already made chips with the bunch of kale.

The broccoli and a few sweet potatoes were shredded with some turnips and watermelon radish left from previous weeks. It makes a complete meal when combined with dried soy nuts…and cooks quickly when added to stir fry. Of course I still have sweet potatoes to last for quite a while after the CSA officially ends.

I chose the red leaf lettuce rather than all green. I like the color variety. The arugula and pale green cabbage is enough ‘green’ for salads.

I picked up a bunch of mizzuna from the overage table.

My focus for meals over the next week is to eat the veggies that will spoil most easily….and save the ones that will last a week of more in the crisper.

Gleanings of the Week Ending October 17, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

One-Third of Cactus Species Threatened – The main dangers to cacti are illegal trade for horticulture and private collections. I was surprised that development in areas where they grow was not high on the list of dangers too.

How to tangle on glass Christmas ornaments – Wow! This is a project I want to try. I’ve already started practicing by tangling on soft drink bottles. It takes some new skills to work on a rounded surface!

Take Free Online Classes, Get Course Credit at MIT – The experiment is a one year program in supply chain management. The first half is online (and free); the second semester is on campus.

What Those Frost Patterns on Your Car Window Have to Do with Ice in Space – The patterns are like abstract art – I prefer to use the defroster rather than the scrapper…watch them melt slowly.

DuPont Predicts CRISPR Plants on Dinner Plates in Five Years –Improving crops by rapidly introducing beneficial gene variants found in other varieties of the same species.

Microsoft’s Very Good Day – Microsoft has a whole new vibe….that became a lot more apparent in early October.

Postcard from Cape Monarch – It would be wonderful to see this many Monarchs on goldenrod here in Maryland. We have seen the butterflies this past summer – but not in the numbers we observed before the mid-1990s.

Dying at home leads to more peace, less grief, but requires wider support -

9 Germ Fighting Facts – Well timed for the beginning of the cold and flu season!

Not your average peacock – Peacock images collect by National Geographic editors

Gleanings of the Week Ending October 10, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

The People and Pueblos of Wupatki National Monument in the 1930s and 40s – The article includes pictures from just after the area became a National Monument. I enjoyed my visit to the monument last winter (see post with photographs here...and the picture below).

A Chart That Shows Where Every Country in the World Gets Its Food – North America is not very self-sufficient! About 90% of our calories come from somewhere else than North America. (Check here for the ‘Degree of Dependence per Country’ table.)

A neuroscience researcher reveals 4 rituals that will make you a happier person – A summary of research findings that can be applied…from Business Insider.

15 Intimate Portraits of Lions – Lions in the wild….pictures from National Geographic.

Aging Workers, New Technology – I was disappointed in the article. The examples seemed lame. For example – better floor mats for jobs that require a lot of standing are good for younger people too! Making technology more intuitive for everyone is important ---- smaller is not always better, and that is true for more than just gaining workers.

How many trees are there in the world? – From Scientific American – the answer is over 3 trillion but we are losing 10 million trees per year.

Martian Life Could Be a Biotech Bonanza – After the announcement of briny water on the Martian surface….what might that mean for the type of life we might find on Mars.

Easy Pumpkin Muffins – I love pumpkin muffins. The recipe I usually use is one that originally was for sweet potato muffins – so if pumpkin is in short supply this year (which I just heard that it might be by Thanksgiving) – substitute cooked sweet potatoes (not the canned ones….the ones from the produce department…bake them) for the pumpkin. Butternut squash will work too.

How to clean and airliner – Maybe I didn’t really want to know this. I’m carrying hand sanitizer from now on when I fly.

Solar-Plus-Battery Systems Can Insulate Customers from Increasing Prices – Solar panels – battery storage – the grid….some ideas about what the future relationship could be.

CSA Week 19

The week 19 share from the Gorman Produce Farm CSA was a full bag again this week. It was as large as last week (and I still have a few items in the refrigerator from last week…and I’m drying shredded radish leaves for use in soups through the winter).

In this week there is red leaf lettuce, arugula, chard (I chose the chard with the magenta stems), turnips (all white), red cabbage, bell peppers, banana peppers, 2 pounds of sweet potatoes, tatsoi, pac choi (traded my hot peppers for this), 1 pound of tomatoes, mustard greens, kohlrabi. I’m already thinking about making slaw of raw sweet potato, turnips, kohlrabi, and a watermelon radish from last week’s share. I’m enjoying the shredder attachment on my food processor!

I couldn’t resist including a close up of a chard leaf with this post. The color combination adds to the appeal of this vegetable in both salads and stir fries!

Gleanings of the Week Ending September 26, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

An Up-Close View of Bristol Bay’s Astonishing Sockeye Salmon Runs – Learn about sockeye salmon in southwest Alaska from the Yale e360 video contest first runner up video.

Oregon's "Lost Lake" Drains Down a Perplexing Hole – Surreal photographs….the lake accumulates in the winter and drains away each spring!

Great Grasses for Native Gardens – These grasses are for the Baltimore, Maryland area…but there are probably similar lists for other places. Native Gardens are not just for flowers! I think I’ll look further at the Red October big bluestem!

Training more effective teachers through alternative pathways – Wow! What does this mean for education departments in colleges?

Spinning Synthetic Spider Silk – Evidently the first application will be in apparel….in 2016. Potentially this ‘spider silk’ fiber may with proteins produced by yeast and then spun maybe the synthetic fiber of the future – as we shift away from petroleum based synthetics.

The Chemistry of Deodorants vs. Antiperspirants – The ingredients of deodorants and antiperspirants are sometimes in the news linked to health issues. This post is a nice summary of the current research.

Meet the Foxes of Silicon Valley – We have foxes in our suburban area on the east coast (Maryland). Good to know that the area around San Francisco has them too.

Reducing Food Waste and Setting the Table for All – Chart 2 was the part of this post that interested me the most. What do you think about this list of what stores could do to reduce food waste? I’ve been thinking a lot lately about what I can do to reduce food waste at home. My store already does most of the things on this list.

Camera Drone Captures Gorgeous Aerial Shots of Iceland's Diverse Terrain – Beautiful place.

Hackberry: The Best Tree You’ve Never Heard About – Maybe this will be the next tree I plant at the edge of our forest….although now that I know there is a black walnut tree nearby I need to reconsider how well other trees will grow.

Beautiful Food - September 2015

I decided to do a monthly post on ‘beautiful food’ and am finding that it easy to select foods that are luscious looking and tasting to me. I thrive on variety! Our CSA prompts some of the variety; in September the tomatoes were still abundant and we had sweet potato leaves one week. Somehow eggs were prevalent in my diet than usual this month. So here’s the top 4 ‘beautiful foods’ for September:

This month I enjoyed toasted pita wedges with homemade orange/lemon marmalade (recipe here),

Egg salad (hard boiled eggs and hummus in a food processor until ‘spreadable’) wrapped in sweet potato leaves (only available for a short time, just before the sweet potatoes are harvested at our CSA),

The jewels of small tomatoes,

And eggs in a nest (recipe here). I went a little overboard on the ‘nest’ so this was a hearty dinner!

CSA Week 15

I’ve put another gallon ziplock of tomatoes in the freezer; this week we only got 3 more pounds of sauce tomatoes…the beautiful small ones are done for the year. I did pick up an heirloom tomato from the overage box to savor with a little salt and fresh oregano.

New in the crisper this week are chard and scallions. I have eggplant to make into balls - a big batch. The garlic supply is replenished. There were 3 kinds of peppers (bell, snack and hot; I traded the hot ones for more chard).

There were also 2 more pounds of potatoes. Fortunately they last without refrigeration since the other items were bulky.

Overall - the bag for this share was seemed heavier that previous shares (except for the ones that included a watermelon).

My crispers are full and there are bins in the other part of the refrigerator. It is all good eating - but almost too abundant. More than tomatoes may need to be processed into the freezer. 

CSA Week 13

My husband picked up this week’s share…there will be processing and good eating when I return home (the day before the CSA week 14 share will be distributed. The 5 pounds of red tomatoes will go into the freezer and maybe some of the 2 pounds of cherry tomatoes will too. My husband kept the poblano peppers rather than trading so I am planning something he will help be eat!

The ‘new’ foods this week are marjoram and acorn squash. I’ll have to search my recipes for one that requires marjoram. I already know I want to back the acorn squash and eat it with butter and cinnamon; I remember eating it cooked that way at a Yosemite lodge more than 25 years ago and it has always been my favorite way to enjoy the squash.

My husband chose watermelon from the overage table and is saving it for when I return. Good choice.

CSA Week 12

Wow - do we have tomatoes! The four pounds of red tomatoes we got in this week’s share have already been processed (minimally - the top of the core and blemishes cut out, otherwise whole) and are in the freezer. I plan to slice and eat the heirloom tomato as soon as possible since it is very ripe. Then I have a little over 3 pounds accumulation of the small multi-colored cherry tomatoes (I traded my poblano peppers for another 1.5 pounds!); they’ll be my snacks for the whole week; they taste good and I like the variety of their colors.

There are a lot of peppers too (even without the poplanos) - 5 snack peppers and a red bell pepper. They’ll be additions to salads and stir fries

I haven’t decided what I will do with the eggplant…maybe include it in a stir fry or cut it in wedges and roast it.  It was a different shape that the traditional eggplant - still the same deep purple color.

The spaghetti squash can be quite a treat….as a veggie ‘spaghetti’…as another ingredient in a stir fry…as a component of quiche or custard. I won’t have any trouble eat it up.

Fortunately the onions, garlic, and potatoes will keep just fine not in the refrigerator...because I have a watermelon taking up a lot of space right now!

Mint Harvest - June 2015

The mint beds are growing profusely this summer - getting an extra boost from the rains in June. I’ve harvested about 70% of the first harvest at this point and will do the rest in the next few days. I put off the harvest because I wasn’t quite sure what I was going to be using it for since I am no longer drinking tea of any kind (part of the behavior change required to eliminate artificial sweeteners); I’ve discovered I like adding dried mint to stir fries and soups! It makes the kitchen smell wonderful and adds a delicate layer of flavor.

The two areas of mint I’ve cut so far are quite different. One is a flowerbed in the front of the house where the mint is concentrated in a huge mound backed by day lilies. It was growing rapidly

And blooming too! I processed both the leaves and the blooms.

The other area was the deck garden. There were several pots thick with mint. One had mint growing on tall stalks. I’ve included and before and after shot.

I rinse off the pile of cut mint in the sink and then strip the leaves. It is a time consuming and tiring process. The NINJA processor is a bit easier to use that then Cuisinart food processor that I finally wore out after many years.

The last load of mint in the processor was combined with 2 lemons (with skins) to use for the apple crisp I plan to make later in the day.

And now the mint is on my white drying tray in a prominent place so that I remember to stir it a few times a day so that it will dry evenly. And then it goes into small soup tureen with a lid; I’m already thinking ahead to all the dishes it will enhance.

Beautiful Food to Savor

It is easier to eat well when food looks appetizing…looks beautiful either on its own or in the way it is presented. Over the past 5 years or so as I’ve gone from overweight down to ‘normal’ weight, I’ve become more thoughtful about making food that is beautiful and tastes good at the same time. It is easier to savor food and be satisfied these days. Here are some ways I have done that for myself:

Beautiful dishes. Even something as simple as hummus with pita bread wedges can look beautiful served in my Blue Tulip glassware!

Prepped to eat. Cutting up the pita into wedges as part of the preparation makes it easier to enjoy the act of eating. I cut of salad into smaller pieces that the regular bagged salads for the same reason; I dislike having salad dressing dribble off a too-large piece of greens.

Make it colorful. Spinach - strawberry - carrot - almond salad…beautiful in a clear glass bowl. The vibrant colors and melding of flavors made this one of my favorite salads in June. In July the ‘red’ veggie can be tomatoes. In the fall, the ‘red’ is apples with the skin left on.  I almost always add carrots or sweet potato for ‘orange’. When the leafy greens are scarce in the hottest weather - I use mint or basil or rosemary to contrast with the white cucumbers (if their skin it too tough to provide the green). Stir fries can be colorful in the same way.

Eat with a view. My favorite way to enjoy an orange for morning snack is to look out the window over my kitchen sink at the deck garden while I am eating. I cut it into wedges and then just observe the birds at the bird feeder and bath…the insects at the flower…the breeze moving the trees in the background.

Fresh is best. Now that I’m on the second year of belonging to a Community Supported Agriculture, I am a believer in the beauty and taste of just harvested produce. I love to eat seasonally.

CSA Week 8

I cleared out most of the remains of past shares before I picked up the week 8 haul. Only cucumbers, leeks, onions and garlic were left!

There was another onion in the week 8 share - and a bunch of scallions. It was a second week for tomatoes and continuation of summer squash/cucumbers. Items new this week were thyme, bell pepper and potatoes (purple!). I got three small kohlrabies from the overage table.

And there was a sunflower too! I cut off the stem a bit to fit it into an old wine decanter.

A special treat this morning for breakfast….purple hash browns seasoned with rosemary and scrambled eggs! Yum!