tag:blogger.com,1999:blog-83185901204403697262024-03-13T21:58:20.762-07:00What to eat that's fresh from the farm?Eating fresh foods from your local area is a great way to improve your health, the local economy, and the environment. Here are some ideas for thing to eat year round.Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8318590120440369726.post-27805947914006446322023-07-28T12:11:00.005-07:002023-07-28T12:11:55.349-07:00Quick Caprese Salad<p>I've given you the Traditional Caprese Salad Recipe. This is the quick version, and honestly, it's the one I usually use. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFs1UC5MEoka0TF2D9bWtViZP9mkIulnIBOrEYgHA8pQ1qli-L5bxRq499MIWrdtoimH710wsBIe7tVs9I709qZaR6BznC5ByHKCXl9g1Vkqp-HsoxIe1D_urDQhQZ6ohWFzwzf0d-EaBZsIvyoBTJ1nS31BLE_yU3SYhQwO3hqbh6w0gDZbyoDCBCSI/s4320/quick%20caprese%20salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4320" data-original-width="2432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFs1UC5MEoka0TF2D9bWtViZP9mkIulnIBOrEYgHA8pQ1qli-L5bxRq499MIWrdtoimH710wsBIe7tVs9I709qZaR6BznC5ByHKCXl9g1Vkqp-HsoxIe1D_urDQhQZ6ohWFzwzf0d-EaBZsIvyoBTJ1nS31BLE_yU3SYhQwO3hqbh6w0gDZbyoDCBCSI/s320/quick%20caprese%20salad.jpg" width="180" /></a></div><br />
<br /> <b>Quick Caprese Salad</b><br /><p></p><ul style="text-align: left;"><li>
2 # of a variety of excellent homegrown <span style="background-color: #93c47d;">tomatoes</span></li><li>
12 oz. fresh <span style="background-color: white;">mozzarella balls</span></li><li>
fresh<span style="background-color: #93c47d;"> basil </span></li><li>
really good olive oil</li><li>balsamic glaze</li><li>
fresh ground salt and pepper.</li></ul><p>
<br />
Slice or chunk the tomatoes (if you have grape or cherry tomatoes, you don't even have to do that). Put the tomatoes in your serving
dish, and sprinkle some salt on them. Chop the basil (which is really easy with herb scissors). Add the basil and mozzarella balls to the tomatoes. Toss lightly. Drizzle with lots of olive oil and balsamic glaze. Add pepper and salt to taste.</p>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-19509345423621328072022-09-04T06:04:00.003-07:002022-10-28T09:37:16.848-07:00Rebaked Potatoes<p> I used to have a copy of Mollie Katzen's The Enchanted Broccoli Forest book. It was one of my favorite cookbooks. I've been looking for her recipe for Rebaked Potatoes. I have found a recipe that's similar, but not exactly what I remember. So I'm writing down what I did, so I'll at least have a starting point next time I try to make it. And with any luck, The Enchanted Broccoli Forest will magically reappear on my shelves, so I don't have to guess again.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj5wXlfrqCJrjr5I594floyXfcvjU7ZM7LG9OPqLpmf0-rH7ZUvLq-kUEiAqZ7Qy9oNZ5npzm54HP8QIxEUWghyyBnOStP30n3v377necI-ysnL4BCB7jh-HUj6sJYnV7mdrOu6H_brLxaWdiA72Ez1HBasuMLwApUvsn9Lwxi2haeFURWeBmyyHi/s3690/rebaked%20potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2353" data-original-width="3690" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj5wXlfrqCJrjr5I594floyXfcvjU7ZM7LG9OPqLpmf0-rH7ZUvLq-kUEiAqZ7Qy9oNZ5npzm54HP8QIxEUWghyyBnOStP30n3v377necI-ysnL4BCB7jh-HUj6sJYnV7mdrOu6H_brLxaWdiA72Ez1HBasuMLwApUvsn9Lwxi2haeFURWeBmyyHi/s320/rebaked%20potatoes.jpg" width="320" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Rebaked Potatoes</h3><div>4 fist-sized <span style="background-color: #d9ead3;">baking potatoes (Russet or Kenebec)</span></div><div>1/3 C mayonnaise</div><div>1 C cottage cheese</div><div>4 hard cooked <span style="background-color: #d9ead3;">eggs</span>, finely chopped</div><div>1 1/2 T dijon mustard</div><div>1 t salt</div><div>2 t fresh <span style="background-color: #d9ead3;">dill </span>weed or 1 t dried </div><div>1 C grated cheddar</div><div>1/4 t cayenne pepper</div><div>1/2 t ground pepper</div><div><br /></div><div>Topping:</div><div>extra grated cheddar</div><div>paprika</div><div>sliced <span style="background-color: #d9ead3;">tomatoes</span> (optional) <br /></div><div><br /></div><div>Bake the potatoes for 45 minutes in a 375 degree oven until done. When cool enough to handle, cut each potato in half lengthwise. Scoop out the potato innards, leaving 1/4 of the potato near the skin.</div><div><br /></div><div>Place the potato innards in a bowl. Mash them with the mayonnaise and cottage cheese. Add the remaining ingredients (except for the topping). Mix well.</div><div><br /></div><div>Put the potato skins in a 9x13" baking dish. Fill each of the potato skins. Put a tomato slice on each potato and sprinkle extra cheese and paprika over the top. Bake at 375 degrees for 35 minutes.</div>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-21553347064537009372022-06-25T10:18:00.000-07:002022-06-25T10:18:01.932-07:00Broccoli Cheddar Soup <p> Overrun with broccoli? Craving something cheesy? Try this Broccoli Cheddar Soup.<span> </span><span> </span> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUile3PJVnFpmeFkZUaD68ptJCieICbGdKtEcjcvrr-xtFYljjeIBpfHyippWhDEieqVb4vvTyLPUFtakvpFv-2_S58Fyg4-qkbMYocTlETNYF8TgK_59wPK73K21TnwUCs2NXkCMjI0ntV-8i1znbKD-Fin5uOZ6P5EDZDZIIxmhUfhubVLMAJu4T/s3456/Broccoli%20Cheddar%20Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2899" data-original-width="3456" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUile3PJVnFpmeFkZUaD68ptJCieICbGdKtEcjcvrr-xtFYljjeIBpfHyippWhDEieqVb4vvTyLPUFtakvpFv-2_S58Fyg4-qkbMYocTlETNYF8TgK_59wPK73K21TnwUCs2NXkCMjI0ntV-8i1znbKD-Fin5uOZ6P5EDZDZIIxmhUfhubVLMAJu4T/s320/Broccoli%20Cheddar%20Soup.jpg" width="320" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Broccoli Cheddar Soup</h3><h4 style="text-align: left;">Ingredients</h4><div style="text-align: left;">4 cups chopped <span style="background-color: #d9ead3;">broccoli</span></div><div style="text-align: left;">4 cups stock (chicken or vegetable)</div><div style="text-align: left;">2 bay leaves<br /></div><div style="text-align: left;">1 cup grated <span style="background-color: #d9ead3;">carrots</span></div><div style="text-align: left;">1/2 cup chopped <span style="background-color: #d9ead3;">onion</span></div><div style="text-align: left;">4 large gloves <span style="background-color: #d9ead3;">garlic<span style="background-color: white;">, minced</span><br /></span></div><div style="text-align: left;">1/3 cup butter</div><div style="text-align: left;">1/3 cup flour</div><div style="text-align: left;">1 cup grated sharp cheddar</div><div style="text-align: left;">1/2 cup grated mozzarella or gouda </div><div style="text-align: left;">1 cup 1/2-n-1/2</div><div style="text-align: left;">1/8 tsp ground nutmeg</div><div style="text-align: left;">1/8 tsp cayenne pepper</div><div style="text-align: left;">1 tsp dried <span style="background-color: #d9ead3;">basil</span></div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1/4 tsp black pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><h4 style="text-align: left;">Directions</h4><div style="text-align: left;">1. Put the stock, broccoli, carrots and bay leaves in a pot. Bring to a boil. Reduce heat and simmer 7-10 minutes until the broccoli is tender.</div><div style="text-align: left;">2. In a large soup pot, melt the butter over medium heat. Add the onions and garlic. Stir until the onions are translucent.</div><div style="text-align: left;">3. Add flour to the butter and onions. Stir until there are no flour lumps. Let the flour cook for a minute to reduce the raw flour taste.</div><div style="text-align: left;">4. Slowly add the stock and vegetables to the butter and flour, stirring as you go.</div><div style="text-align: left;">5. Turn the heat to the lowest setting. Add the nutmeg, cayenne, basil, salt, and pepper. Stir well</div><div style="text-align: left;">6. Add the 1/2-n-1/2 and stir. <br /></div><div style="text-align: left;">7. Sprinkle the cheddar and mozzarella in very slowly, stirring as you go. (If you dump the cheese in too quickly, you run the risk of having a big lump of cheese at the bottom of the soup.)<br /></div></div>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-89261538526536480312022-05-27T10:49:00.001-07:002022-05-27T10:49:37.936-07:00Red Simmered Chicken Wings<p>This is my oldest son's favorite recipes when he was growing up. It is the easiest meal in the world to make. Just start some rice, start the chicken wings, and stir-fry whatever vegetables are handy as a side dish. A three course meal in under an hour.<br /></p><h3 style="text-align: left;">Red Simmered Chicken Wings</h3><p style="text-align: left;">Ingredients <br /></p><div style="text-align: left;"><ul style="text-align: left;"><li>4 # chicken wings cut into sections (save the tips for making chicken stock, if you are cutting the wings yourself)<span style="background-color: #d9ead3;"><span></span></span></li><li>4 <span style="background-color: #d9ead3;">scallions</span>, cut in 1" slices on the diagonal</li><li>1/2 C soy sauce</li><li>1/2 C sherry</li><li>1 C water</li></ul><p>Method</p><ul style="text-align: left;"><li>Put wings, soy sauce, sherry, and water in a pot</li><li>Bring to a boil</li><li>Reduce the heat. Cover and simmer for 20 minutes</li><li>Uncover and add the scallions <br /></li><li>Simmer, uncovered, for 20 minutes more, stirring frequently to make sure each of the wings is uniformly cooked in the yummy sauce.</li></ul><p>Many versions of this recipe call for brown sugar, but I have never made it with the sugar, and I'm pretty sure it isn't necessary. <br /></p> <br /></div><div style="text-align: left;"> <br /></div><h2 style="text-align: left;"><br /></h2>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-18653509659889628042022-05-19T15:06:00.002-07:002022-05-19T15:06:31.601-07:00Chocolate Chip Cookes with Honey!<p style="text-align: left;">I grew up eating chocolate chip cookies made with honey. They were sweet, soft, and oh so delicious fresh out of the oven. I was surprised to find out that other people thought that Toll House cookies were good. </p><p style="text-align: left;">Now, I like both kinds.</p><p style="text-align: left;">This is a recipe that my grandmother found during WWII rationing. They could get honey, but sugar was definitely harder to get. </p><p style="text-align: left;">We always doubled the recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXZTERpJWiLNHQOL1C2j27m-56Xl6TfmbnXo1fVUj0s2jAC0Ee7v5KE0C8tHsUG8cz57RNYT-kLRQ0t-m3G1_9nI2cGRMpcpPuYogqtb_9xayxNV_M6oHgIik4t2y_SY-g9m5UqRrIvF44EbzulgxAcYBEl1GOuIrD-b4LXA24bnxVYc9yfyO6k1t/s4032/chocolate%20chip%20cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXZTERpJWiLNHQOL1C2j27m-56Xl6TfmbnXo1fVUj0s2jAC0Ee7v5KE0C8tHsUG8cz57RNYT-kLRQ0t-m3G1_9nI2cGRMpcpPuYogqtb_9xayxNV_M6oHgIik4t2y_SY-g9m5UqRrIvF44EbzulgxAcYBEl1GOuIrD-b4LXA24bnxVYc9yfyO6k1t/s320/chocolate%20chip%20cookies.jpg" width="320" /></a></div><p></p><h2 style="text-align: left;">Chocolate Chip Cookies</h2><div style="text-align: left;">1/3 C <span style="background-color: #d9ead3;">butter</span></div><div style="text-align: left;">1 <span style="background-color: #d9ead3;">egg</span></div><div style="text-align: left;">1/2 C <span style="background-color: #d9ead3;">honey</span></div><div style="text-align: left;">1/2 tsp. salt</div><div style="text-align: left;">1 1/2 C flour</div><div style="text-align: left;">1/2 tsp baking soda</div><div style="text-align: left;">1 tsp vanilla extract</div><div style="text-align: left;">1 C chocolate chips</div><div style="text-align: left;"> </div><div style="text-align: left;"><ul style="text-align: left;"><li>Cream butter</li><li>Add honey and egg. Beat</li><li>Sift dry ingredients together and add to mixture</li><li>Stir in chips and vanilla</li><li>Blend well</li><li>Chill</li><li>Drop by spoonfuls onto cookie sheet</li><li>Bake at 350 for 10-12 minutes<br /> </li></ul></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-12748820981903713762021-08-07T16:22:00.003-07:002021-10-16T17:24:18.010-07:00Asian Slaw with Pac ChoiWe can't seem to grow a decent cabbage in the greenhouses. It's an embarrassment. However, we can grow pac choi. Pac choi has a few advantages over cabbage - crunchy texture, bright green leaves, no hard core in the middle. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xbuQqQImCHo/YQ8VPz7bB9I/AAAAAAAAT7M/ezeRJ3p-X68HLq9wV8n1lHhiUQh7ttuiwCLcBGAsYHQ/s2048/pac%2Bchoi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1716" height="320" src="https://1.bp.blogspot.com/-xbuQqQImCHo/YQ8VPz7bB9I/AAAAAAAAT7M/ezeRJ3p-X68HLq9wV8n1lHhiUQh7ttuiwCLcBGAsYHQ/s320/pac%2Bchoi.jpg" width="268" /></a></div><br /><div><br />
<br />However, if you have a cabbage on hand and find yourself without pac choi, you can substitute one for the other and have a perfectly delicious slaw.</div><div><br /></div><div>
Most recipes for Asian Slaw use ramen noodles with the flavor packets. The list of ingredients on the flavor packet is pretty terrifying, so I make the slaw without it.<br />
<br /><h4 style="text-align: left;">Fresh Asian Slaw with Pac Choi</h4>
<br />
Salad:<br />
1 # pac choi (the full sized stuff, not the baby), sliced thin (food processors make this so easy)<br />
1 carrot, sliced thin<br />
5 scallions, sliced<br />
1 C microgreens, pea shoots, or bean sprouts<br />
<br />
Dressing:<br />2/3 C oil (whatever type you like)<br />
1/3 C cane sugar <br />
1/3 C rice vinegar<br />
1 tsp. toasted sesame oil<br />
2 tsp tamari<br />
<br />
Crunchies:<br />
1 packet ramen (any flavor because you are throwing it out)<br />
1/2 C slivered almonds<br />
1/2 C sunflower kernels (optional)<br />
<br />
1. Toss the salad ingredients<br />
2. Mix all the dressing ingredients in a pint mason jar and shake well.<br />
3. Preheat the oven to 450. Break up the ramen. Toast the ramen, almonds, and sunflower seeds in the oven for 5 minutes or so, stirring half way, until fragrant and lightly browned. Let cool.<br />
<br />
Now all your ingredients are ready. Just before serving, toss everything together.<br />
<br />
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PKJ87HZWKIE/YQ8S3Oo2RMI/AAAAAAAAT6w/bMLbfw_kS1wR_tOCR3pQznXIc292OTEyACPcBGAsYHg/s4320/IMG_20180526_160319026.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2432" data-original-width="4320" height="180" src="https://1.bp.blogspot.com/-PKJ87HZWKIE/YQ8S3Oo2RMI/AAAAAAAAT6w/bMLbfw_kS1wR_tOCR3pQznXIc292OTEyACPcBGAsYHg/s320/IMG_20180526_160319026.jpg" width="320" /></a></div><br /><br /></div>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-25477348342174972922021-07-30T06:12:00.001-07:002021-07-30T06:12:51.680-07:00Texas Hash<p>Okay, this isn't exactly a meal loaded with fresh produce. But my husband has been craving his mother's cooking since she passed away last year.</p><p>Here's her Texas Hash recipe.</p><p><b><span style="font-size: medium;">Texas Hash</span></b></p><p>Sauté until yellow:</p><p>3 large <span style="background-color: #d9ead3;">onions</span>, sliced</p><p>3 Tbs fat</p><p><br /></p><p>Fry</p><p>1 lb <span style="background-color: #d9ead3;">ground beef</span></p><p>until brown.</p><p><br /></p><p>Stir in and mix</p><p>2 C cooked <span style="background-color: #d9ead3;">tomatoes</span></p><p>1/2 C washed uncooked rice</p><p> OR</p><p>2 C uncooked noodles</p><p>1 tsp chili powder</p><p>2 tsp salt</p><p>1/8 tsp pepper</p><p><br /></p><p>Pour into greased 2 qt baking dish. Cover and bake, removing cover last 15 minutes.</p><p>Temp 350.</p><p>Bake 1 hour.</p>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-79596795167831517232021-07-25T16:07:00.003-07:002021-07-25T16:07:48.239-07:00Curry with Butternut, Sweet Potato, and Carrot<p>We had a lot of butternut squash in 2019. And they lasted a long time. This is what one of them looked like in July of 2020.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dRpBy-KVPZ0/YP3qq6Nd_sI/AAAAAAAATzg/oY5gRbz_F7EtIJ0mwh-u82oeY-MHNiwrgCPcBGAsYHg/s4032/IMG_20200724_161538274_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-dRpBy-KVPZ0/YP3qq6Nd_sI/AAAAAAAATzg/oY5gRbz_F7EtIJ0mwh-u82oeY-MHNiwrgCPcBGAsYHg/s320/IMG_20200724_161538274_HDR.jpg" /></a></div><br /><p></p><p>With only 4 plants, we got nearly 40 squash, not counting the ones I gave away. I was trying to think of something interesting to make with butternut, and my husband suggested curry.</p><p>I love curry. It's food you can play with! I am a huge fan of condiments. When I was growing up, my midwestern, farm-raised mother would make curry sometimes. I think she got the recipe out of a magazine. The recipe suggested all sorts of condiments, and we pretty much had them all: chopped cashews, sliced bananas, chopped apples, raisins, chutney, pickles, coconut. Such a variety of flavors and textures.</p><p>When my husband and I took a class on Indian cooking, the instructor said that in India, a balanced meal is one that contains all the flavors: salty, sweet, sour, bitter, and umami. You can see that the condiments balanced the meal.</p><p>I didn't have a recipe for butternut curry, but that very day, on PBS, one of the cooking shows showed how to make curry with butternut squash, sweet potato (which we also grew too much of), and carrots.</p><p>They made the curry much like I have been making curries for the last 20+ years. I tried to write the recipe down as they made it, but of course they cooked faster than I could write, and I couldn't record the show, so I couldn't blame the show if it didn't turn out. (Also, I failed to write down the name of the show, so I couldn't blame them if I wanted to.)</p><p>Fortunately, the recipe turned out just fine. I've made it several times since then. In this picture, you can see that I used white sweet potatoes, which I liked for this recipe because they aren't quite as sweet as the orange ones, and there was plenty of sweetness coming from the butternut.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-etpM5qPT7Oc/YP3rV3FRHlI/AAAAAAAATzo/zDnNze7woYshs-4d7aaYOTtiZEpK6Up0wCPcBGAsYHg/s4032/IMG_20200109_125918247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-etpM5qPT7Oc/YP3rV3FRHlI/AAAAAAAATzo/zDnNze7woYshs-4d7aaYOTtiZEpK6Up0wCPcBGAsYHg/s320/IMG_20200109_125918247.jpg" width="320" /></a></div><br /><p><br /></p><p><span style="font-size: large;">Curry with Butternut, Sweet Potato, and Carrot</span></p><p>1 small <span style="background-color: #b6d7a8;">butternut squash</span>, peeled and cubed</p><p>1 large or 2 medium <span style="background-color: #b6d7a8;">sweet potatoes</span>, peeled and cubed</p><p>1 large or 2 medium <span style="background-color: #b6d7a8;">carrots</span>, peeled and cubed</p><p>1 <span style="background-color: #b6d7a8;">onion</span>, chopped</p><p>4 cloves <span style="background-color: #b6d7a8;">garlic</span>, minced</p><p>1/4 C coconut oil</p><p>2 Tbs curry powder</p><p>2 Tbs flour</p><p>2 C vegetable broth</p><p>1 C coconut milk</p><p>Instructions:</p><p>1. Parboil the butternut, sweet potato and carrot for 10 minutes.</p><p>2. Saute the onion, and garlic in the coconut oil, for 5 - 7 minutes until the onions sweat</p><p>3. Add curry powder and flour to the onion. Blend over medium heat for 1 minute.</p><p>4. Add the vegetable broth. Stir into the curry powder and flour to make a sauce. Stir over medium heat until it thickens.</p><p>5. Drain the butternut, sweet potato and carrots, and add to the sauce. Simmer 10 minutes to let the flavors combine.</p><p>6. Add the coconut milk.</p><p>Serve over rice, with lots of condiments!</p><p><br /></p>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-5642477342676368352021-07-25T15:34:00.001-07:002021-07-25T15:34:57.851-07:00Grammy's Potato Salad<p> My mother-in-law, Gertrude (who her 20 grandchildren called Grammy), was famous for her potato salad. Everyone loved it at summer parties. And everyone else was afraid to make it. As my sister-in-law, Mary, said, "Some people have a knack for potato salad. Some people don't." </p><p>Gertrude was not big on writing recipes down. When I wanted to learn how she made something, I followed her around the kitchen with a pen and paper.</p><p>Put since my mother-in-law passed away last year, I've been trying to replicate this simple recipe. This is the recipe, written by Gertrude, and expanded slightly by me for clarity, although it still takes a little creativity to understand. (And she didn't mention the eggs, which were apparently obvious.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Lryi30Euc6Q/YP3ce9edIjI/AAAAAAAATzU/O4UQU8hIFd0OBaRI5uOs-4rTBGtaxBXpQCPcBGAsYHg/s4608/IMG_20210531_175205791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://1.bp.blogspot.com/-Lryi30Euc6Q/YP3ce9edIjI/AAAAAAAATzU/O4UQU8hIFd0OBaRI5uOs-4rTBGtaxBXpQCPcBGAsYHg/s320/IMG_20210531_175205791.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: large;">Grammy's Potato Salad</span></p><p>5 pounds <span style="background-color: #b6d7a8;">new potatoes</span></p><p>1/2 - 3/4 C <span style="background-color: #b6d7a8;">onion</span>, chopped</p><p>3-4 stalks <span style="background-color: #b6d7a8;">celery</span>, chopped</p><p>1/2 jar mayonnaise</p><p>salt and pepper</p><p>hard-cooked <span style="background-color: #b6d7a8;">eggs</span>, sliced</p><p><br /></p><p>1. Boil the potatoes with skins on.</p><p>2. Cool to handle, peel and cut up</p><p>3. Place in a bowl and mix in onions, celery, mayonnaise, salt and pepper.</p><p>4. Decorate with sliced hard-cooked eggs</p>Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-7657805232454433762020-02-09T15:52:00.001-08:002020-02-18T08:21:33.751-08:00Spiced Tomato Preserves<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
My mother used to make spiced tomato preserves in the summer, when the garden was overflowing with ripe, red tomatoes. The preserves were tangy and sweet, with hints of cinnamon and cloves. My mother no longer has the recipe, and I can't find it on the internet. I've looked everywhere. (You'd be surprised what falls between the internet's couch cushions....)</div>
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So I am making up a recipe based on my memories and the several recipes I've found that seem close, but not quite.<br />
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This tastes just like I remember.<br />
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<span style="font-weight: 700;"><br /></span>
<span style="font-weight: 700;">Spiced Tomato Preserves</span></div>
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3 cups granulated cane sugar</div>
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3 pounds <span style="background-color: #b6d7a8;">tomatoes</span>, peeled, cored, and chopped</div>
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1 lemon, sliced fine, then chopped coarsely</div>
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1/2 tsp. ground cinnamon</div>
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1/2 tsp. ground ginger</div>
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1/4 tsp. ground cloves</div>
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1.75 ounces powdered pectin</div>
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Prepare 1/2 pint canning jars and lids according to directions.</div>
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Measure out your granulated sugar and set aside.</div>
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Put the chopped tomatoes in saucepan and heat slowly to a simmer, stirring constantly to prevent burning. Cover and simmer 10 minutes.</div>
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Add the lemon, cinnamon, ginger, cloves, and pectin. Stir well.</div>
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Bring to a boil over high heat, stirring constantly.</div>
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Add sugar all at once. Stir constantly. When the mixture comes to a boil that can't be stirred down, boil hard for one minute. (Yes, still stirring constantly. Black, burnt flakes from the bottom of the pot will ruin your beautiful preserves.)</div>
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Remove from heat. </div>
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Ladle hot jam into hot jars, leaving 1/4" head space. Put the lids on and place in water bath. Process for 10 minutes (15 for altitude adjustment).<br />
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This made 4 1/2 pint jars.<br />
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My favorite way to eat tomato preserves is on top of a cracker with some goat cheese or brie.</div>
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Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-5089907243083421572019-01-26T15:17:00.000-08:002019-01-26T15:17:48.542-08:00Laurie's Grandma's TsimmesLaurie's Grandmother's Tsimmes<br />
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Ingredients:</div>
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<span style="background-color: white;">2-3 medium to large</span><span style="background-color: #93c47d;"> sweet potatoes</span><span style="background-color: white;">, peeled and cut into chunks</span><span class="text_exposed_show" style="background-color: white; display: inline; font-family: inherit;"><br />2-3 decent sized</span><span class="text_exposed_show" style="background-color: #93c47d; display: inline; font-family: inherit;"> carrots,</span><span class="text_exposed_show" style="display: inline; font-family: inherit;"><span style="background-color: white;"> peeled and cut into chunks</span><br /><span style="background-color: white;">½ cup of pitted prunes</span><br /><span style="background-color: white;">½ of a can of pineapple chunks</span><br /><span style="background-color: white;">1/3 of a cup (approximately) of frozen orange juice concentrate</span><br /><span style="background-color: #93c47d;">honey</span><br /><span style="background-color: white;">1 tablespoon of</span></span><span class="text_exposed_show" style="display: inline; font-family: inherit;"><span style="background-color: #93c47d;"> butter</span><br /><span style="background-color: white;">cooking oil (expeller-pressed is better for you)</span><br /><span style="background-color: white;">½ teaspoon of cinnamon</span></span></div>
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Cook carrots and sweet potatoes in boiling salted water, covered, until tender but still firm. (You can also steam them in the microwave – I used the same casserole dish that I cooked the whole recipe in. Add a little bit of water and check for doneness at three-minute intervals, stirring so they cook evenly.)</div>
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Put carrots and sweet potatoes into a baking or casserole dish. Add prunes, orange juice concentrate, pineapple chunks and cinnamon. Stir very gently. Dot the top of the dish with butter, then drizzle over some honey (the amount you use is to your preference) and some canola oil (ditto.)</div>
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Bake, covered, in a preheated oven at 350° for about 30 minutes. Bake uncovered for another 15-20 minutes. Or as Grandma used to say, cook until done.<br />
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Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-91675164313097691342018-08-11T17:50:00.001-07:002019-01-06T15:21:12.119-08:00Vegetarian Chili with Home Grown VegetablesI usually think of chili as something that pretty much comes from the pantry. My recipe used to be 1 onion, 1 garlic, 1 pepper, 1 pound ground meat or protein of some sort, 1 can beans, one can chopped tomatoes, 1 Tbs. chili powder. Everything (with the possible exception of the "meat") came out of the pantry. It was very quick and easy, but of course, nothing was home grown.<br />
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Here's how I make chili now:<br />
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<h4>
Vegetarian Chili with Home Grown Vegetables</h4>
<ul>
<li>1 Tbs. olive oil</li>
<li>1 medium <span style="background-color: #93c47d;">onion</span>, chopped</li>
<li>3 <span style="background-color: #93c47d;">garlic</span> or 1 <span style="background-color: #93c47d;">elephant garlic</span>, chopped</li>
<li>1 <span style="background-color: #93c47d;">sweet bell pepper</span>, any color, chopped</li>
<li>3 cups <span style="background-color: #93c47d;">dried beans</span>, cooked (I use a mix of whatever is handy. Black beans, chick peas, kidney beans, pinto beans, cow peas, navy beans all work, and it's nice to have a different colors. I cook the beans in the pressure cooker.) If you don't have dried beans on hand, you can use 3 cans of beans instead.</li>
<li>1 cup barley (or rice), cooked (again, I use the pressure cooker to speed things up)</li>
<li>a couple of <span style="background-color: #93c47d;">jalapeno peppers</span>, minced</li>
<li>1 1/2 cups<span style="background-color: #93c47d;"> corn</span></li>
<li>1 pound red <span style="background-color: #93c47d;">tomatoes</span>, blended, or 1 15 ounce can crushed tomatoes</li>
<li>2 cups vegetable stock</li>
<li>1 tsp. cumin powder</li>
<li>salt and pepper to taste</li>
</ul>
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Heat the olive oil in a large skillet or Dutch oven. Add the onion, garlic, bell peppers, and cumin and cook until the vegetables are soft. If you are very brave, you can add the jalapeno peppers at this point. Otherwise wait until the end, and add them a little bit at a time and taste frequently until you have the chili as spicy as you like.<br />
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Add the rest of the ingredients. Heat to a simmer. Taste, and add salt, pepper, and more jalapenos, if you would like. Let the flavors blend for 20 minutes or throw into the crock pot for a couple of hours on low.<br />
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Serve over brown rice, or baked potatoes, if that sounds delicious to you. Garnish with salsa, sour cream, chopped chives, cilantro, grated cheese, or whatever suits your fancy.<br />
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<br />Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-20647000345697890932018-08-01T19:31:00.001-07:002018-08-01T19:31:23.944-07:00Cucumber LemonadeTrue confessions time. We have too many cucumbers. I meant to plant a 50 foot row, and I had more seedlings than I intended, so I ended up with a 100' row of cucumbers. I know. I should have just stuck with the plan, but I couldn't just murder the poor little dears. Cucumbers are sort of a problem. They need to be harvested at LEAST every other day. And the plants are prickly, so you have to wear long sleeves, no matter how hot it is. We grow cucumbers, but they are less fun than other crops. And one member of the family doesn't even like them. But the first thing he said when the first uber-crop came in was, "Are we going to make cucumber lemonade?"<div>
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Oh, heck, yeah! Working in the greenhouse in the heat of the summer requires us to have cold beverages available at all times. And yes, we have to have something other than water available. I may write a blog on why, at some point.</div>
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Cucumber lemonade is delicious, refreshing, and a little unusual. The original recipe called for juicing fresh lemons, which is even more delicious than the way I make it with bottled juice. But I make this EVERY DAY during cucumber season, so you will have to excuse me if I take a few short cuts. (Also, I doubled the original recipe, because of the quantities that we drink.)</div>
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One nice thing about this recipe is that you don't need to peel or seed the cucumber. Let the blender to all the work.</div>
<h4>
Cucumber Lemonade</h4>
<div>
2 Cups boiling water</div>
<div>
1 Cup cane sugar</div>
<div>
1 large or 2 medium <span style="background-color: #6aa84f;">cucumbers</span></div>
<div>
6 Tbs lemon juice</div>
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<div>
<ol>
<li>Dissolve the sugar in the hot water, and let this cool in a half gallon pitcher or mason jar.</li>
<li>Chop the cucumbers and liquefy them in the blender. You can add water to the blender if you need to.</li>
<li>Strain the cucumbers into the pitcher (or a large measuring cup, if you are using a mason jar). This will leave you with a pile of cucumber pulp (or foam, depending on how enthusiastic your blender is). You can toss the cucumber foam into the compost, but I usually just eat it with a spoon, since it seems a shame to throw all that goodness away. Add the cucumber juice to the sugar water.</li>
<li>Add the lemon juice and stir. </li>
<li>Fill the pitcher (or mason jar) with water. (The original recipe didn't do this, but it assumed that you were pouring the lemonade over ice, which would dilute it. We mostly drink it straight.</li>
<li>Refrigerate.<div class="separator" style="clear: both; text-align: center;">
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Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-48914995174532182212018-08-01T14:26:00.001-07:002018-08-01T14:26:19.874-07:00Pickled CucumbersMy mother's grandfather immigrated to the United States from Sweden. When I was in junior high school, my mother decided to connect with her Swedish roots, and one of the ways she chose to do this was through food. One of her favorite recipes was Pickled Cucumbers, or Inglada Gukor, as it says in the Swedish cookbooks.<br />
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<b>Pickled Cucumbers</b><br />
<b><br /></b>
1 Cup cane sugar<br />
1 1/2 Cups cider vinegar<br />
1 large or 2 medium cucumber<br />
salt<br />
pepper<br />
fresh minced parsley<br />
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<div style="background-color: white; color: #222222;">
</div>
<ol>
<li>Dissolve sugar in cider vinegar. Add a little salt, pepper, and some parsley for color. </li>
<li>Peel cucumbers. Score the cucumbers lengthwise with a table fork, all the way around. Cut the cucumbers in thin slices. The marks from the fork will make a pretty scalloped shape. </li>
<li>Put the sliced cucumbers in a 1 quart mason jar (or you can use a casserole dish, but my mother always used a mason jar). At this point I added some thinly sliced red onion to add a little color, but that is not original to the recipe.</li>
<li>Pour the vinegar mixture over the cucumbers. Put the lid on, and refrigerate for 2 or more hours before serving. (Some of the cucumbers will float out of the liquid, so I shake the jar every so often to make sure all the cucumber slices get in the brine.</li>
</ol>
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Usually, we just had pickled cucumbers as a refreshing summer side dish. But they are also fun on a sandwich. Here is my new favorite lunch. This is toasted french bread, topped with hummus and sliced tomatoes, sprinkled with sea salt and freshly ground pepper. Add sliced pickled cucumbers, and garnish with microgreens. </div>
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Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-61057969964015180872017-11-02T12:12:00.001-07:002017-11-02T12:12:30.635-07:00Bacon, Lettuce, and Tomato SaladRed, ripe tomatoes, fresh from the garden. Yum! One of the nice things about tomato season is Bacon, Lettuce, and Tomato Sandwiches. Most of the year, we don't buy bacon, but come August....<br />
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Since we are trying to reduce the amount of bread we consume and at the same time increase the amount of greens we eat, salad seemed the way to go.</div>
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So here's how I make a </div>
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<b>Bacon, Lettuce, Tomato Salad</b></div>
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<b><br /></b></div>
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1 head <span style="background-color: #93c47d;">romaine</span> (or any lettuce that looks delicious), ripped or chopped into bite sized pieces</div>
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6 slices <span style="background-color: #93c47d;">bacon</span>, (regular, turkey, or vegetarian equivalent) cooked crisp and crumbled</div>
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3 hard boiled <span style="background-color: #93c47d;">eggs</span>, chopped</div>
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2 - 3 <span style="background-color: #93c47d;">tomatoes</span>, chopped</div>
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1 <span style="background-color: #93c47d;">cucumber</span>, peeled and seeded if necessary, and chopped</div>
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1 <span style="background-color: #93c47d;">avocado</span>, diced</div>
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Dressing:</div>
<div>
2 Tbs mayo, or similar sandwich spread</div>
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2 tsp mustard</div>
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2 Tbs <span style="background-color: #93c47d;"> milk</span><span style="background-color: white;"> or non-dairy alternative</span></div>
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Whisk the dressing ingredients together.</div>
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Toss the lettuce, tomatoes, cucumber, and avocado with the dressing. Top with the eggs and bacon.</div>
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This makes a pretty, delicious main dish salad.</div>
Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-38615281247023870402017-11-02T12:09:00.002-07:002023-02-17T16:42:37.207-08:00Butternut CasseroleWe've had a hard time growing winter squash in the greenhouse. Between the heat, the squash bugs, the cucumber beetles, and the diseases associated with all of the above, we've never had a good crop until this year. The guineas killed the bugs. But most importantly, we got some extra special seeds from the fantastic folks at the local seed company, Commonwealth.<br>
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<h4>
Butternut Casserole</h4>
<div>
1 medium <span style="background-color: #93c47d;">butternut squash</span> (2 pounds, more or less)</div>
<div>
2 <span style="background-color: #93c47d;">eggs</span></div>
<div>3 Tbs <span style="background-color: #93c47d;">maple syrup</span></div>
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1/4 c<span style="background-color: white;"> </span><span style="background-color: #93c47d;">cream</span><span style="background-color: white;"> (</span>or <span style="background-color: #93c47d;">milk</span> or the milk substitute of your choice)</div>
<div>3/4 tsp cinnamon</div>
<div>
1/4 tsp powdered ginger</div><div>1/4 tsp salt<br>
nutmeg</div>
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<div>
Cut the squash in half and scoop out the seeds. Put the squash, cut side down, on a baking sheet with sides. Bake for 40 minutes (more or less, depending on the size and shape of your squash) at 375 degrees (more or less, depending on if you have something else in the oven at a slightly different temperature) until it feels cooked when you poke it with a fork. Let cool at room temperature until you can handle it. (I sometimes do this the night before.)</div>
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Preheat oven to 350.</div>
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Scoop out the squash pulp and mash it with your favorite mashing method. Potato masher, electric mixer, stick blender, food processor. Any of them work.</div>
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Add the rest of the ingredients except the nutmeg, and mix well. </div>
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Pour into a 1 1/2 quart casserole dish and sprinkle with nutmeg. Bake for 45 minutes or until it seems cooked when you wiggle the dish.<br>
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It's mildly sweet, and a perfect fall side dish.<br>
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Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-35889638874533125912017-08-11T16:41:00.002-07:002017-08-15T17:21:02.093-07:00Blueberry Zucchini BreadWe sometimes go on vacation with DH's family. Since he has 7 brothers and sisters, all of whom are married with children, many of whom, but not all of whom come to the lake, it is really hard to estimate how much food to bring and prepare. On the last full day, there were still a couple of zucchini and a half gallon of blueberries in the freezer.<br />
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<h3>
Blueberry Zucchini Bread</h3>
1/4 C <span style="background-color: #93c47d;">butter</span>, melted<br />
1/2 C cane sugar<br />
1/2 C brown sugar<br />
1 <span style="background-color: #93c47d;">egg</span>, beaten<br />
1 1/2 C flour (whatever kind you like)<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 1/2 C grated <span style="background-color: #93c47d;">zucchini</span> (lightly packed, not drained)<br />
1 C <span style="background-color: #93c47d;">blueberries</span>, fresh or frozen<br />
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<ul>
<li>Preheat the oven to 375 degrees. </li>
<li>Mix the butter, sugars, egg, and zucchini in a large bowl.</li>
<li>Add the flour, baking soda and salt. Mix just until combined.</li>
<li>Fold in the blueberries.</li>
<li>Put the batter into a greased 9"x5" loaf pan. Bake at 375 degrees for 55 minutes </li>
</ul>
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This was what was left of it by the time I found the camera and got back to the kitchen.</div>
Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-33039911479375967492017-05-10T12:09:00.000-07:002017-05-10T12:09:21.147-07:00Broccoli Cheese StrataI keep trying to grow beautiful broccoli. Sometimes it works, sometimes it doesn't. I like using the ugly heads for casseroles. The broccoli is still delicious, and nobody can tell it used to be weird-looking.<br />
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<h4>
Broccoli Cheese Strata</h4>
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1 Tbs. olive oil</div>
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1 medium <span style="background-color: #93c47d;">onion</span>, chopped</div>
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3 cups chopped <span style="background-color: #93c47d;">broccoli</span></div>
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1 <span style="background-color: #93c47d;">carrot</span>, grated or julienned</div>
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1 <span style="background-color: #93c47d;">garlic</span>, minced</div>
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1.5 tsp fresh <span style="background-color: #93c47d;">oregano</span>, or 1 tsp dried</div>
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1 tsp fresh <span style="background-color: #93c47d;">thyme</span>, or .5 tsp dried</div>
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4 <span style="background-color: #93c47d;">eggs</span></div>
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1 1/2 cups <span style="background-color: #93c47d;">milk</span></div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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6 slices stale bread, cut into large cubes</div>
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1 cup grated mixed Italian cheese</div>
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2 Tbs grated Parmesan cheese</div>
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</div>
<div>
Heat the olive oil in a skillet. Add the onion, broccoli, carrots, and garlic, and stir until the onion is soft and the broccoli is fork-tender. Add the oregano and thyme. Stir until fragrant, then take off the heat and set aside.</div>
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In a bowl, beat the eggs. Add the milk, salt, and pepper and stir until combined.</div>
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Spray an 8" square casserole dish with olive oil cooking spray. Arrange half the bread cubes into the casserole, followed by half the vegetables then half the Italian cheeses. Then add another layer of the rest of the bread cubes, followed by the rest of the vegetables, then the rest of the Italian cheeses. Pour the egg mixture over the top. Sprinkle the Parmesan over the top. Cover, and let sit for 4 hours or over night.</div>
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Bake at 350 degrees for 45-55 minutes, until a knife stuck into the center comes out clean.</div>
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Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-69653512334336939532017-05-04T18:42:00.000-07:002017-05-04T19:37:50.940-07:00Migraine SmoothieYeah, this is only a farm recipe by chance.<br />
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This is how my morning went:<br />
11:00 drop off the taxes at the post office<br />
11:13 aura starts<br />
11:14 aura has doubled in size, stomach starts getting queasy. Start making smoothie<br />
11:18 finish making smoothie. aura has doubled in size again. start chugging smoothie.<br />
11:19 finish drinking smoothie<br />
11:22 drink earl grey caffeinated tea<br />
11:36 aura gone! no headache.<br />
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Another headache averted. <br />
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Here's how the Migraine Smoothie started. We met a man with When I said I was getting a migraine, a man I knew told me that the research he had seen showed a correlation between low potassium and migraines. He had a PhD in Human Nutrition, so it seemed credible. He offered to make me some potassium pills with some pharmaceutical potassium that he had. I took the pills and took a nap, and when I woke up the migraine was gone, but my mouth tasted metallic.<br />
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When I told our nurse practitioner about this she was very concerned. Apparently, too much potassium can stop your heart. I'm pretty committed to keeping my heart beating at a steady rate for many years to come, so I decided to NEVER DO THAT AGAIN.The nurse practitioner told me that magnesium is also implicated in migraines, so she recommended that I take magnesium. There's a powdered form you can put in a drink that is useful both for fighting migraines, and relaxing at bedtime.<br />
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You can't actually eat enough bananas to cause heart issues. Here's a <a href="http://www.bbc.com/news/magazine-34225517" target="_blank">BBC article on Bananas and Potassium</a>. The thing about migraines is that you are racing the clock. My goal was to use food as medicine to alleviate the headache as quickly as possible. I wanted potassium, magnesium, and calcium (which I had read was good for headaches, if not specifically for migraines).<br />
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A banana has 422 mg of potassium or 12% daily value and <span style="font-family: "sans" , sans-serif; font-size: 14.4px; text-align: center;">27 mg of magnesium or 7% daily value.</span><br />
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1 Cup of orange juice (with calcium) has 420 mg of potassium, 27 mg of magnesium and 30% DV of calcium. </div>
<div style="text-align: left;">
1/2 Cup Traditional plain Greek yogurt has 230 mg of potassium, <span style="font-family: "sans" , sans-serif; font-size: 14.4px; text-align: center;">23 mg of magnesium (6% DV)</span> and 35% of the daily value for calcium.<br />
These are the core items that make up the migraine smoothie. Everything else is optional. You don't want to rummage through the pantry looking for flax seeds or run out to the garden to gather strawberries. Fast is good.<br />
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<h4>
Migraine Smoothie</h4>
<div>
1 C orange juice</div>
<div>
1 banana</div>
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1/2 C plain yogurt</div>
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1/2 C fresh or frozen (the cold may be helpful for the headache, too) <span style="background-color: #93c47d;">berries</span> (optional)</div>
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1/2 C leafy <span style="background-color: #93c47d;">greens, </span><span style="background-color: white;"> such as spinach, kale, collards, chard, lettuce, sorrel</span> (optional)</div>
<div>
1 tsp seeds (sesame or flax, optional)</div>
<div>
<br /></div>
<div>
Put everything in the blender. Do not stop to measure. Just dump it in. The exact ratio doesn't matter. This is more a nutrient delivery system than a culinary masterpiece (although it is quite tasty). Turn the blender on as high as it can go. Blend on high for at least 30 seconds.</div>
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<br />Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-65534743318144520222017-04-12T12:52:00.002-07:002018-03-14T12:41:23.622-07:00How to dry herbsYour CSA share came, and you've got more herbs than you can use this week. Or the parsley in the garden is out of control, and about to bolt. What's a person to do?<br />
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Dry them! Herbs that you dry yourself are so much better than what you get in the store. You can tell just by comparing the colors.<br />
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Here are 3 ways to dry herbs. Each has its advantages and disadvantages.<br />
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<h4>
Dried Herbs Setup</h4>
<div>
For all methods of drying herbs, you have to start with clean, dry-ish herbs.</div>
Wash your herbs and dry them. To dry them you can<br />
<div>
<ul>
<li>pat dry with a towel</li>
<li>shake them off</li>
<li>let them go for a ride in the salad spinner</li>
</ul>
</div>
<h4>
Dried Herbs in the Oven</h4>
<div>
Turn on your oven to the lowest setting. I use 175 degrees. Put a paper towel down on the bottom of a baking sheet that has edges. Put the herbs on the towel in a single layer. </div>
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Put the baking sheet in the oven for 2 hours. Check the herbs. You want them to feel crispy to the touch. If they aren't quite done, give them some more time.</div>
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<h4>
Dried Herbs in the Microwave</h4>
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Put a paper towel on a microwave safe plate. Take the leaves off the stems, and put the leaves on the paper towel.</div>
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Microwave on high for a couple of minutes. Check them frequently. You want them to feel dry to the touch, but if they start to smoke, or if the color starts to turn dark, they will be burnt.</div>
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<h4>
Dried Herbs in the Dehydrator</h4>
<div>
Take the leaves off the stems, and put the leaves on the screen for your dehydrator. They need to be in a single layer.</div>
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Put the trays into your dehydrator. Use the herb setting, or 95 degrees. They might take 12 - 24 hours. They are done when they feel brittle.</div>
<h4>
Finishing Up Your Dried Herbs</h4>
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Let the leaves cool. This lets them release the last of the moisture. Crush the dried leaves between your hands, or you can store them without crushing them if you would like.</div>
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Seal the herbs in an herb bottle or plastic bag. You don't want to let any humidity in at this point.</div>
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And you are done! You can add herbs to all sorts of delicious foods all year long.</div>
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<h4>
Comparison of Methods</h4>
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I like using the oven because it does a lot at once, and you don't need to watch the herbs so carefully to make sure they don't burn. Also, the preparation is quicker, because you don't have to take off the stems. You can just rub the leaves between your hands and take the stems out at this point. The down side is that the oven uses a lot of energy and heats up the house.</div>
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I like to use the microwave when I only have a small amount to dry. The microwave seems to preserve the color better, too. The problem with the microwave is that the herbs can go from damp to burnt very quickly. Also, the microwave cannot do very much at a time.</div>
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The dehydrator is nice for large amounts. It also has a timer, so you can have it turn off after whatever amount of time you guess is correct. The dehydrator has some disadvantages, in my opinion. The biggest one is the variability of the time. Is it 12 hours or is it 24? If the dehydrator turns off in the middle of the night, and it is really humid, the herbs can rehydrate, and you have to start again.</div>
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Why am I not hanging my herbs up to dry in the kitchen like grandma used to?</div>
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<ol>
<li>If they are hanging up, they are easy to forget.</li>
<li>It is so humid here in the summer, that I am afraid they will mold.</li>
<li>It can be really dusty here,</li>
<li>Bugs. Flies. Stinkbugs. Enough said? No? I had to take a stinkbug off of one of my seed trays this morning, so I know they like the fresh greenery. Yuck.</li>
</ol>
So dry your herbs and add flavor and nutrition to your meals all year. </div>
Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com2tag:blogger.com,1999:blog-8318590120440369726.post-14565213117202306792017-03-26T20:41:00.001-07:002017-03-26T20:41:23.320-07:00Egg Salad with KaleEggs and kale. Who knew? So delicious together.<br />
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Basically, just make egg salad however you usually do it, but substitute kale for the celery. It's prettier, tastier, healthier. You can use as much or as little as you would like. You can make an egg salad that has just a little bit of kale, or an egg salad that is MOSTLY kale. It's still delicious.<br />
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I'm going to write down a recipe, but really, I just wing it.<br />
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<b>Egg Salad with Kale</b><br />
<b><br /></b>
12 hard cooked <span style="background-color: #6aa84f;">eggs</span>, chopped<br />
1/2 cup mayo with olive oil<br />
1 Tbs. mustard<br />
2 cups chopped <span style="background-color: #6aa84f;">kale</span> (massage it a bit with your fingers to soften it)<br />
1 Tbs. or more vinegar if it looks like it needs it.<br />
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Mix all the ingredients together. You can also throw in any of the following:<br />
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minced <span style="background-color: #6aa84f;">onion</span><br />
chopped pickles<br />
chopped olives<br />
grated cheese<br />
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Make sandwiches with whole grain bread or pita bread. I like scooping it up on gluten-free crackers.<br />
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<br />Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-29147943907738262642017-03-06T16:50:00.000-08:002017-09-23T15:59:37.749-07:00Endive Frisee Salad with Cranberries, Apples, and WalnutsI am not a huge fan of bitter food. I mean, why? Right? But so much of it is so good for you. So when I plant endive, I go for the milder varieties. And when you feature endive in a salad, a little sweetness adds a lot.<br />
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<h4>
Endive Frisee Salad with Cranberries, Apples, and Walnuts</h4>
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3 Tbs olive oil<br />
2 tsp white wine vinegar<br />
1/2 tsp <span style="background-color: #93c47d;">honey</span><br />
1 head <span style="background-color: #93c47d;">endive frisee</span><br />
1 <span style="background-color: #93c47d;">apple</span>, cut into quarters, cored, and slice thinly crosswise<br />
1/2 cup dried cranberries<br />
1/2 cup <span style="background-color: #93c47d;">walnut</span> pieces<br />
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In a small bowl, whisk together olive oil, vinegar, and honey.<br />
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Put the walnuts in a dry skillet over medium heat. Stir frequently, until they start to smell warm and delicious, and turn slightly golden. (Don't let them burn.)<br />
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Tear the endive into bite-sized pieces. Toss with the cranberries and apple slices. Drizzle the olive oil mixture over the top and toss again. Sprinkle with the walnuts.<br />
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So simple, and so delicious.<br />
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<br />Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-59964095303948196412016-12-05T14:03:00.005-08:002020-11-06T10:22:04.631-08:00Enchilada Casserole with Goat Cheese and MushroomsWe had some leftover turkey, and our son/farm hand suggested enchiladas. I had a recipe that I used when he was growing up, which was really just turkey and sauteed onions with corn tortillas and sauce, and that was all I was going to do. But he pitched in, and they turned out amazing. Now we make it this way all the time. <br />
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<b>Enchilada Casserole with Goat Cheese and Mushrooms </b><br />
<br />
Filling:<br />
1 <span style="background-color: #93c47d;">onion</span>, chopped<br />
1 <span style="background-color: #93c47d;">bell pepper</span>, chopped<br />
2 <span style="background-color: #93c47d;">jalapeno peppers,</span> minced (optional)<br />
8 ounces <span style="background-color: #93c47d;">mushrooms (shitake, baby bellas, whatever looks delicious)</span>, chopped<br />
1 Tbs. olive oil<br />
4 ounces <span style="background-color: #93c47d;">goat cheese </span><span style="background-color: white;">(or feta or queso fresco)</span><br />
2 cups leftover diced <span style="background-color: #93c47d;">turkey</span>, browned ground beef, or vegetarian protein source of your choosing ( I used homemade refried beans the other night, and it was delicious)<br />
<br />
1 package corn tortillas<br />
<br />
Sauce:<br />
1/4 C olive oil<br />
2 cloves <span style="background-color: #93c47d;">garlic</span>, minced<br />
2 Tbs. flour<br />
3 Tbs. chili powder<br />
1/2 # <span style="background-color: #93c47d;">tomatoes</span><span style="background-color: white;"> (2 small/medium or 1 medium/large)</span><br />
2 C water<br />
1/2 tsp. ground cumin<br />
1/4 tsp dried oregano<br />
<br />
Start the sauce in a pot with a diameter larger than the tortillas. Trust me, it will make your life easier later on. Heat the olive oil, then stir in the garlic, flour, and chili powder. Stir this for a few minutes. In the meantime, put the tomatoes through the blender. Add the blended tomatoes, water, cumin, and oregano to the chili powder mixture. Stir over heat until slightly thickened. Then turn the heat down and let it rest while you prepare the filling.<br />
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In a skillet, heat the olive oil, then add the onions. Saute for a few minutes until they start to turn translucent. Add the bell peppers, jalapeno peppers, and mushrooms, stirring frequently until the mushrooms are done. Stir in the turkey, beans, or beef and let that heat for a few minutes. Take the turkey mixture off the stove and add the goat cheese. Stir until it is melted in.<br />
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Now it's time to put it all together.<br />
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Put a little sauce on the bottom of an oblong casserole dish. Dip the tortillas into the sauce (this is where you are glad that the pot is large enough to dip them in quickly and pull them out). Arrange tortillas on the bottom of the dish, to cover. You may have to be a little creative about breaking up the tortillas to cover the corners or the gaps around the edges. The number of tortillas you use depends on the size of your dish.<br />
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Then add the filling.<br /><br />
Cover the filling with more tortillas (that have also been dipped in sauce). Pour more sauce over the top, making sure not to leave any tortilla sauceless. (You may have extra sauce, depending on the size of the dish and the number of tortillas.)<br />
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If you would like, you can cover the top with Mexican or cheddar cheese.<br />
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Bake at 375 for 20 minutes.<br />
<br />
If you would prefer to fill the tortillas individually, you can put the filling down the center of each tortilla (that has been dipped in sauce), then roll it up and place it into the casserole dish (which has a little sauce in it). Once you have aligned the enchiladas beautifully in the casserole dish, pour more sauce over the top, and sprinkle with cheese, if you like. Bake at 375 for 20 minutes.<br />
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<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JNQAsmDW2qk/X6WTu2eLoFI/AAAAAAAAR60/_37x4WhzhYMN0yOqkV3oMB4n8Z0KgoJJQCPcBGAsYHg/s4128/20201104_183216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3096" data-original-width="4128" src="https://1.bp.blogspot.com/-JNQAsmDW2qk/X6WTu2eLoFI/AAAAAAAAR60/_37x4WhzhYMN0yOqkV3oMB4n8Z0KgoJJQCPcBGAsYHg/s320/20201104_183216.jpg" width="320" /></a></div><br />Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-90303248050236580922016-11-24T08:08:00.000-08:002020-02-18T08:21:13.479-08:00Sweet Potato Casserole with Pecan Topping - Pie that counts as a vegetable.<div class="separator" style="clear: both; text-align: center;">
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When I asked my son whether he wanted roasted sweet potatoes or sweet potato casserole for Thanksgiving, he said he preferred casserole. When I asked why, he said, "Because it's pie that counts as a vegetable." Okay, so it's very sweet and creamy like pumpkin pie, with a crunch topping that's nearly identical to the crumb crust I put on pie. All that is lacking is the bottom crust.<br />
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So here's my version of Pie that Counts as a Vegetable, or otherwise known as:<br />
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<b>Sweet Potato Casserole with Pecan Topping</b><br />
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3 cups cooked, mashed <span style="background-color: #b6d7a8;">sweet potatoes</span> (somewhere between 3 smallish sweets or 1 very large one)<br />
2 <span style="background-color: #b6d7a8;">eggs</span><br />
2 Tbs melted coconut oil (or <span style="background-color: #b6d7a8;">butter</span>)<br />
3 Tbs <span style="background-color: #b6d7a8;">honey</span> (or <span style="background-color: #b6d7a8;">maple syrup</span>)<br />
1 tsp vanilla<br />
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Mix all this together, and put into a shallow casserole dish.<br />
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Topping:<br />
1/4 cup <span style="background-color: #b6d7a8;">butter</span> <br />
1/3 cup brown sugar<br />
1/3 cup quick oats or rolled oats<br />
1 cup chopped <span style="background-color: #b6d7a8;">pecans</span><br />
1/2 tsp cinnamon <br />
<br />
Cut in the butter with brown sugar, cinnamon, and oats. Stir in the pecans. <br />
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Sprinkle topping evenly over the sweet potato mixture.<br />
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Bake 30 minutes at 350.<br />
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In case you wonder what happens if you use purple sweet potatoes....Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0tag:blogger.com,1999:blog-8318590120440369726.post-68025155874647648072016-08-03T09:28:00.001-07:002021-07-30T05:58:50.363-07:00Traditional Caprese SaladSo I found this recipe on Serious Eats. I am not going to put in a pointer to it because the label has an f-bomb, and this is a classy establishment. I've given you enough hints so you can find the original recipe if you want to. Anyway, I am going to paraphrase.<br />
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<b>Traditional Caprese Salad</b><br />
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2 # of a variety of excellent homegrown <span style="background-color: #93c47d;">tomatoes</span><br />
12 oz. fresh <span style="background-color: #93c47d;">mozzarella</span> (if you can make it yourself with milk from the local creamery, all the better)<br />
fresh<span style="background-color: #93c47d;"> basil </span><br />
really good olive oil<br />
fresh ground salt and pepper.<br />
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Slice or chunk the tomatoes and lay them decoratively on your serving dish. Grind salt directly on to those tomatoes. Tear (yes tear) the mozzarella, and tuck it artfully around the tomatoes. Tear the basil, and add those glorious bits of green to the colorful tomatoes and cheese. Drizzle with lots of olive oil. Grind pepper and salt on top.<br />
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So simple. So good.Beth, on the farmhttp://www.blogger.com/profile/16901930096015753912noreply@blogger.com0