tag:blogger.com,1999:blog-70135130103306395322024-03-21T09:41:21.987-07:00Local in SomervilleAfter a year of eating locally in California, we have moved to Somerville, Massachusetts. Follow our adventures in New England local eating.Andrew Westhttp://www.blogger.com/profile/13421019490008643597noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-7013513010330639532.post-41601947178689754542013-03-14T12:08:00.001-07:002013-03-14T12:08:41.924-07:00My Life in FranceThanks to spring break, I have had some time to read books of my own choosing. Now, people commonly make the mistake of thinking, "oh, you are a professor, you must read intelligent, informative literature." Not so. My first choice is fluff that will allow me to escape - the kind of thing ladies read in the bath with bonbons, etc. I also love travel and food writing, so on a recent visit to the Cambridge Public Library I finally checked out Julia Child's "My Life in France." Knowing I would love it, my friend Anne has been pestering me to read this book for years. She will be pleased to know that I finally read it - rather, I became obsessed, could not put it down, and finished it in a day and a half. <br />
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This book is truly about local eating and utter devotion to food, science, and writing. Julia and her husband Paul Child lived in France for many years, starting with Paul's foreign service work after World War II. They continued to spend significant time in France by building a small house in Provence until they grew too old to visit. Julia had a remarkable life: she met the most famous French chefs, traveled the world, and found fame through her "Mastering the Art of French Cooking" and television. While this was fascinating, my favorite portions of the book were her descriptions of her food routine, not the fame and glamor. She describes how she set up the kitchens in her many homes (from Cambridge, MA to Oslo, Norway), how she found the local markets and made them her second home, the vendors she befriended, and why the food she loved was so memorable. This is much more than thinking about our food as "local," it is an anthropological perspective of cuisine that changed Julia Child's life course. Her book could be a travel guide, though I am certain that many of the places she treasured are gone or changed forever. <br />
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The first thing I did after reading this was to flip through my own copy of "Mastering the Art" and realize that this book was meant for someone exactly like me. I love French food more than any other cuisine, I love to cook, and she will guide me through the recipes I want to make. As she would say, it's "fool proof!" Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-16393226813435744122013-03-05T12:19:00.001-08:002013-03-05T12:19:10.450-08:00On the ragged edge...<br />
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I opened the blog today only to find I haven't posted anything since October! I am a bit shocked that I have let it wane, given that I am still eating three square meals a day, but I realize that most of those meals have been pretty dull. Boring. Not exciting enough for a blog post. Case in point: the only picture I could find of recent food adventures was this fried egg on sauteed potatoes and leeks. All of these ingredients come from New England and made a delicious, comforting feast, but not one I could write about in much detail...<br />
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Now that I am on spring break and not slogging to the office in sub-zero temperatures and snow, I will make it my mission to find better eats! We made carnitas last weekend, but it was so popular that I never had a chance to take a photo - only this sad shot of the pork before it was boiled and fried into submission. We head to England tomorrow, where delightful local foods await...stay tuned.<br />
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<b>Carnitas:</b></div>
I have spent years in New England searching for good carnitas. <b></b>While living in California, I became addicted to this heavenly pork dish (usually in tacos) and I am now ready to admit failure. I have not been able to find it here, so I have taken inspiration from my friend Cristie, who helped me make it at home using a recipe from <a href="http://smittenkitchen.com/blog/2011/11/homesick-texan-carnitas/">Smitten Kitchen</a>.<br />
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3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes<br />
1/2 cup orange juice<br />
1/4 cup lime juice (from about 2 to 3 limes)<br />
4 cloves garlic, peeled and crushed<br />
1 teaspoon ground cumin<br />
1 teaspoon Kosher salt, plus more to taste<br />
Corn tortillas, for serving and avocado slices, cole slaw (Andrew makes his with a touch of tequila), and other fixings of your choice.<br />
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Place the pork in a large Dutch oven or heavy pot. Add the orange
juice, lime juice, garlic, cumin, salt and enough water to just barely
cover the meat. Bring the pot to a boil and then reduce the heat to a
simmer. Simmer uncovered for two hours. Don’t touch the meat.<br />
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After two hours, increase the heat to medium-high and while
occasionally stirring and turning the pieces, continue to cook for about
45 minutes, or until all of the liquid has evaporated, leaving only the
rendered pork fat. Let it sizzle in this fat long enough to brown at
the edges, turning pieces gently (they’ll be eager to fall apart), only
as needed.<br />
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When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings. <br />
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Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com1tag:blogger.com,1999:blog-7013513010330639532.post-61767303382823015772012-10-18T16:27:00.000-07:002012-10-18T16:27:00.343-07:00M.E.A.T...seriously.<div class="separator" style="clear: both; text-align: center;">
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So, to balance out yesterday's vegetarian post, I have some equally lovely pictures of meat. Last spring, I went to Memphis, Tennessee for the first time. Cristie (yes, the same one who gave me the vegetarian cook book) and I met there for the Society for American Archaeology meetings, and we stayed with friends right in the heart of Memphis. We had a blast! Among many memorable moments - including visiting the Lorraine Motel and running into a high school friend at the local beer festival - was a visit to Central Barbeque.<br />
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Now, I respect my vegetarian friends for their dietary choices...but who can go to this part of the world and resist the ribs? The collard greens swimming in pork fat? The barbeque sauce? All accompanied by live music and good, Tennessee beer! Cristie and I sure couldn't, and we have John and Kristin to thank for throwing us right into the deep end. My mind boggles when I think Cristie and I were able to finish this entire rack, but I wish I could go back for more. Can't get these kind of ribs in New England.<br />
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<tr><td class="tr-caption" style="text-align: center;">The iconic Lorraine Motel. While it may not belong on a food blog, this was the highlight of our trip to Memphis and one of the most powerful places I've ever stood. Visitors can stand inside the motel and look out over the balcony.</td></tr>
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Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com1tag:blogger.com,1999:blog-7013513010330639532.post-44390252342721008362012-10-17T17:16:00.001-07:002012-10-17T17:17:16.494-07:00Thanks to CristieOoof. I have just emerged from the first seven weeks of a very busy semester. While I was searching for a new recipe to cook farmer's market carrots this evening, I opened my brand new, shiny, hefty cook book, <i>Vegetarian Cooking for Everyone</i> by Deborah Madison. I feel a little flutter of joy every time I pick up this book because I have yearned to own this cook book for many, many years. Long ago, I had a roommate who had this book and I have always thought it held important secrets that would unlock the mysteries of vegetarianism...or, at least help me to eat better vegetarian meals. For some reason I could never bring myself to buy it. <br />
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<tr><td class="tr-caption" style="text-align: center;">Isn't she lovely? Maybe it's the seductive colors, maybe the earthy decor...something about this book speaks to me.</td></tr>
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Well, not only do I own this cook book now, but it was a total surprise: a couple of weeks ago, I left the house to do errands and found a package waiting on my porch. Turns out, my dear friend Cristie remembered how much I covet this book and sent me a surprise package! Oh the joy! This book is a wonderful resource for several reasons: 1) Madison's recipes require few ingredients. I love my Moosewood cookbooks, but I rarely have all the ingredients for their recipes. 2) She has a lengthy section organized by individual vegetables, which I love for inspiration. Need to cook carrots 8 ways? Done! 3) She provides a lot of basics: dressings for simple salads, easy soups, creative salads. I can find easy-to-assemble meals from what I have in the fridge, with a tasty twist.<br />
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It's the small things in life that keep us happy.<br />
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<b>Glazed Carrots with Mustard and Honey</b><br />
<i>Vegetarian Cooking for Everyone, </i>Deborah Madison<br />
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1 1/2 pounds carrots, scrubbed (I used little ones and kept the tops on - so fetching)<br />
1 T butter<br />
1 T honey<br />
2 tsp Dijon mustard<br />
Salt and fresh pepper to taste<br />
Chopped parsley<br />
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Prepare the carrots how you like them and steam or boil until tender. <br />
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In a medium skillet, melt the butter with the honey, then stir in the mustard and carrots and season with salt and plenty of pepper. Cook over medium heat for several minutes until well coated and bubbling, then toss with chopped parsley and serve.<br />
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<br />Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com1tag:blogger.com,1999:blog-7013513010330639532.post-22252437863489310102012-08-28T12:24:00.001-07:002012-08-28T12:25:43.447-07:00Newfoundland Adventures<br />
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<tr><td class="tr-caption" style="text-align: center;">St. John's, Newfoundland, Canada</td></tr>
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When considering where we wanted to go on vacation this year, Andrew's first suggestion was...Newfoundland! <i>Newfoundland? </i>I was shocked because he hates cold weather and I thought going 1500 miles northeast into Canada would be a nightmare - packing warm clothes, keeping him happy in the dreary, foggy north. However, this turned out to be a dreamy vacation, full of adventure, cozy pubs, good food, traditional music, and relaxation...and a sunny heat wave to make Andrew happy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Local food?</td></tr>
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Since food is normally the center of our lives, I had one thing on my mind: to eat as much cod as possible. Andrew had something a little different on his mind: to sample as much local brew as possible. Luckily, these products go hand in hand, especially in a pub's fryer! As is reported in the news frequently, the Atlantic cod fishery suffered a massive crash in recent decades, putting northern fishermen out of work, changing international law, and pitting locals against scientists and government officials. While the cod stocks have not significantly improved (nor the lives of the fishermen) despite aggressive management, there was plenty of fish to be had on the island of Newfoundland (pronounced "Newfin-Land"). This region is surrounded by some of the most famous fishing banks in the world. If you're interested and think it's incredibly cool that the Basques visited North America in the 16th century to harvest this fish, I highly recommend <a href="http://www.amazon.com/Cod-Biography-Fish-Changed-World/dp/0140275010">"Cod"</a> by Mark Kurlansky - a fascinating read! <br />
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<tr><td class="tr-caption" style="text-align: center;">A view of the city</td></tr>
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I enjoyed cod poached, fried, pan-fried, and in chowder. For those who haven't sampled this delicacy, it is slightly oily, but extremely sweet and buttery when freshly caught and properly cooked. I vote for poached: it helped the fish maintain the sweetness and moisture, and I was in absolute heaven in Petty Harbour on the waterfront with my poached fish.<br />
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As for the beer, we sampled <a href="http://www.quidividibrewery.ca/">Quidi Vidi</a>, a local brewery in St. John's, which actually makes beer from melted iceberg water! How "cool"! We also visited the <a href="http://www.yellowbellybrewery.com/">Yellow Belly</a> brew pub in downtown St. John's, a cozy brew pub with tasty beer and friendly staff...and central enough to shuffle home afterwards.<br />
<br />
We capped off the trip by camping in a National Park for several days and watching whales and puffins on the coastline. We feel like we got just a small taste of what Newfoundland has to offer, and we will be back to explore more of this amazing place.<br />
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<tr><td class="tr-caption" style="text-align: center;">Okay, so maybe a little Molson made it in to the mix - seemed appropriate at the time, eh?</td></tr>
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Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-66590095862106153582012-08-15T07:19:00.000-07:002012-08-15T07:19:09.825-07:00Growing potatoesGrowing potatoes. I have always wondered what it would be like. It's a bit silly, but gardening is a constant mystery to me. My jade plant is currently in distress, so it's unlikely I can have a home garden - or so I thought! No thanks to me, our Maine garden is flourishing. Andrew has nursed it carefully during our few summer visits, and we are hoping to find a good harvest waiting when we return at the end of August. One of his more inspired ideas was to plant all the potatoes I accidentally let sprout in the pantry. After preparing the soil, he cut the potatoes in pieces, dug holes, and waited. And waited. And waited. We were rewarded during out last visit to Maine when Mom suggested we dig one up to see!<br />
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<tr><td class="tr-caption" style="text-align: center;">Andrew thrilled with his harvest - a sign of things to come.</td></tr>
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Inspired by our growing crop, we visited the Orono farmers market and purchased a bucket of beautiful, quarter-sized new potatoes. Mom remembered buying these while camping in Nova Scotia on her honeymoon 40 years ago and cooking them Foster Style - this means my Dad mixes these with sliced onions, olive oil, and a splash of oil (or butter) and throws them on the grill in a foil packet. They were, I can say with utmost confidence, the best potatoes I have ever eaten in my entire life. Stay tuned for news of the autumn harvest!<br />
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<tr><td class="tr-caption" style="text-align: center;">Beautiful new potatoes - after cooking, they melted in our mouths like butter. Like butter!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com3tag:blogger.com,1999:blog-7013513010330639532.post-46528523752114367432012-08-14T13:58:00.001-07:002012-08-14T13:58:22.793-07:00Breakfast on the farmOur membership to the <a href="http://communityfarms.org/index.php/about">Waltham Fields Community Farm</a> brings us so much joy and the farm is now a central fixture in our lives. While we visit the farm weekly to pick up our CSA share, we try to participate in other activities when we can - tonight we're off to gaze at the stars with member Andrew West! <br />
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<tr><td class="tr-caption" style="text-align: center;">Waiting in line for breakfast on the farm!</td></tr>
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Recently, we attended a fundraising breakfast hosted by the farm. The stupendous meal was made entirely of farm veggies cooked by a local restaurant, <a href="http://www.kitchenoncommon.com/">Kitchen on the Common</a>. For a modest donation, we were treated to creamed kale with eggs, swiss chard fritters, pickled veggies, and cole slaw. I know, I know. We were skeptical about this selection at breakfast-time, too, but it proved to be a revelation! The kale was softened by the cream sauce and the eggs, and the creaminess was balanced by the pickled veggies (though I don't think many guests to my home would welcome pickled beets at any time of day, let alone early in the morning). While we were settled in a corner of the field sampling these goodies, we all agreed that it was the swiss chard fritter that beat out the competition. It was flavored with scallions and had a little crunch, with the softness that comes from pancake batter. I have tried to make this since, with varied success, and was thrilled when the farm sent out the recipe this morning. So, now I share this fabulousness with you, fresh from the farm:<br />
<br />
<h3>
Swiss Chard Fritters</h3>
This recipe was provided by Chef Joh Kokubo of Kitchen on Common
restaurant. He made these fritters for our 2012 Breakfast on the Farm
event and they were a big hit!
Recipe serves 8-10
Fritter Batter Ingredients<br />
<ul>
<li>Half cup All Purpose Flour</li>
<li>Half cup Cornmeal, finely ground</li>
<li>Half tsp Baking Powder</li>
<li>2 Eggs, beaten</li>
<li>Quarter cup Milk</li>
<li>1 tsp Butter, melted</li>
<li>Salt & Pepper</li>
</ul>
Garden Ingredients<br />
<ul>
<li>1 bunch Swiss Chard</li>
<li>Chopped Fresh Herbs, your choice - parsley, thyme, scallions, etc.</li>
</ul>
Directions<br />
In a bowl, whisk together the flour, cornmeal and baking powder.
Add the eggs, milk and melted butter all at once and whisk to combine.
The batter should be about the consistency of a loose pancake batter.
Wash and dry the Swiss chard, remove the ribs, and cut into quarter inch ribbons.
Using a spatula, fold the Swiss chard and fresh herbs into the batter
until well coated.
Cook the fritters in a pre-heated saute pan over medium to medium-high heat
until lightly browned on one side, then flip and brown the other side.
The fritter can be cooked in individual portions using spoon-sized amounts or in a
larger pancake size and then cut into wedges to serve.
Note:
Smaller sized cooked whole grains like quinoa and kaniwa make a very nice
addition to the fritter batter. I have not tried flax seed or cooked amaranth, teff, or
millet but if you are feeling adventurous I think they would work equally as well!<br />
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Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-5340991545795670392012-07-06T07:04:00.001-07:002012-07-06T07:04:19.382-07:00Orono to Tuscaloosa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The University of Alabama, home of the Crimson Tide, has a spectacular campus!</td></tr>
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I am a New England girl, through and through. I always suspected as much, but my suspicions were confirmed during my recent research trip to Tuscaloosa, Alabama. I am certain I was the only person who traveled Orono-Bangor-Washington-Charlotte-Birmingham-Tuscaloosa that day, and I felt like a bear just out of hibernation. I was also in heat shock, since it was 50 degrees when I left Maine and 100 when I arrived in Birmingham...the "warmish" temperatures would also explain why I was the only person out on foot.<br />
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<tr><td class="tr-caption" style="text-align: center;">I visited the farmers market during the heat of the afternoon - and got a little sunburn along the way.</td></tr>
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My local eating radar is always on, so I was determined to try as many southern treats as I could. As luck would have it, the University hosts a farmers market! Expecting to find a little slice of Alabama life, I braved the heat to walk to the campus farmers market - and I was not disappointed. While it featured local produce that New England won't see until August, it had the same, familiar feel of every farmers market I've been to: friendly people, bountiful veggies, local honey, meat, and baked goods, and live music. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKadp-3PeS0frBtwZ3GimgjoskxkiZF8t6yjOgs7SxL-3CcN-ePFZVn7xFaRNY57ibi22OOg8JNsCQPR-A2C5WtuESwfHnhioJloJS1Fi2Xfuc78JNk19OW00hyzjUDxQidD0sbucsT_n/s1600/IMG_2874.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> My University of Alabama hosts made me feel right at home and - luckily - they were really
interested in local products and cuisine, so treated me to some fantastic southern
fare. The barbeque was amazing, but my favorite thing? Real grits! I
had never had real, creamy, southern grits before and they were
incredible - nothing like we northerners make from the box, I'll tell
you that right now. They balanced out the savory crunch of the real
fried chicken, too. During our sublime dinner that night, my hosts asked me what I would include in a traditional New England dinner, and I was a bit overwhelmed by the answer. So, I pose that question to you here: <b>what would you serve to this New England girl that epitomizes our cuisine?</b><br />
<br />Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com7tag:blogger.com,1999:blog-7013513010330639532.post-86030763709749759732012-05-24T16:47:00.001-07:002012-05-24T16:56:05.323-07:00Spring has sprung!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N3vMd3Ob4KRjyptQKPx2y7q2DWNFSMV6pfmRxb-IFQ3JPWsweI0KJ6DiaEMyxq-f0enpprfzjFP5NnNeQjJsRzSYGKa_L7BhJ7N2wG-vU0EwJnG2_pepxlxoSyfF3vOhTxmYQdBsWAwD/s1600/IMG_2820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> <br />
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<tr><td class="tr-caption" style="text-align: center;">My yard is full of lilacs - and I have brought them in the house. If I close my eyes, their heavy scent takes me to my Grandmother's back yard in Philadelphia. </td></tr>
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Finally, finally, finally. We have lift off! Spring has come to Maine and it is very welcome. After a relatively mild, but very long, winter, we are ready for spring flowers, new life, and warmer temperatures. In the fall, my mom and I pruned and readied the garden for some new planting this spring...but, I know myself. I am not a gardener, despite the influence of generations of master gardeners in my family. However, I was unaware of the secret trick for successful gardening: Andrew West! Also the product of master gardeners, Andrew has shown a very strong interest in the garden at 59 Park Street (he never, never ceases to surprise me). Andrew recently spent a weekend preparing beds, turning and enriching the soil, and purchasing baby plants. We are now the proud caretakers of a small plot of lettuce, potatoes, strawberries, chives, rhubarb, and brussels sprouts. In fact, as I write, I am enjoying a bowl of rhubarb cobbler from the garden, and I am thrilled to say that homegrown lettuce was on last night's menu. The future possibilities seem endless!<br />
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<tr><td class="tr-caption" style="text-align: center;">Red leaf and romaine lettuce leaves - tender and perfect with a light, homemade vinaigrette.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>Rhubarb Cobbler:</b><br />
<br />
I had about 10 small stems of rhubarb, which was about 1 1/2 cups chopped. So, I halved the <i>Joy of Cooking</i> recipe for Cornmeal Cobbler Biscuit Dough - the full recipe is shown here.<br />
<br />
1 1/2 pounds of rhubarb<br />
1/2 c. sugar (or so...I sprinkle a bunch on 'til it looks thick with sugar)<br />
Spread this mixture evenly in the baking dish<br />
<br />
Prepare cobbler biscuit dough:<br />
Whisk together -<br />
1 c. all purpose flour (King Arthur from New England!)<br />
1/3 c. corn meal <br />
2 T sugar<br />
1 1/2 t. baking powder<br />
1/2 t. salt (Maine sea salt!)<br />
<br />
Add:<br />
5 T cold, unsalted butter, cut into small pieces (Maine's Kate's butter!)<br />
<br />
Using a pastry blender or 2 knives, cut the butter into the dry mixture until it looks like coarse breadcrumbs. Add:<br />
<br />
1/2 c. milk (Maine organic!)<br />
<br />
Stir together until a dough forms. Separate into small balls and press these flat into biscuit shapes, then lay these on the fruit mixture. You may brush these with butter or milk (I didn't, and they still browned beautifully). Cook at 375 for 45 minutes, until biscuits are brown and fruit is bubbling.<br />
<br />
<br />
<br />Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com0tag:blogger.com,1999:blog-7013513010330639532.post-5473194357448645762012-05-23T13:53:00.001-07:002012-05-23T13:53:07.362-07:00A garden....at Chicago O'Hare?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniqT5CQ6_Y3dgYozlvNeJgzUyNB71PvYvx7wr9wGBLmTfMwWY_wQIxckO-7-C9W2TUwrIzQNHLOsOBOrPXV2-QW4hGW7b8JSNcFsT63QI2wuZ-CxQ5CcW2qNwh2XA9y2e5dyekqYNYFK9/s1600/IMG_2736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniqT5CQ6_Y3dgYozlvNeJgzUyNB71PvYvx7wr9wGBLmTfMwWY_wQIxckO-7-C9W2TUwrIzQNHLOsOBOrPXV2-QW4hGW7b8JSNcFsT63QI2wuZ-CxQ5CcW2qNwh2XA9y2e5dyekqYNYFK9/s320/IMG_2736.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The urban garden at Chicago's O'Hare airport!</td></tr>
</tbody></table>
The last time I was stuck in Chicago's O'Hare airport en route to Seattle, I decided to take a walk. En route, I stopped at Rick Bayless' new Mexican food stand for a salad and noticed a sign that said some of the produce came from the "O'Hare Urban Garden." Well, wasn't this local eater intrigued? So, I went on a quest to find this garden during my layover, and couldn't believe my eyes: on a balcony overlooking the hallways, there is an actual garden. It appears to be hydroponic and everything grows in columns, fueled by water and lamps. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYTIAj7XG2K8W14PRA0OPqzoe3jl_lgUJ6qWmDu_qMoYnxXSRBR3Ql9j3wp4I3B5d7_U2Fg6ovJZptyJxGcd0eHmEe5YqJKUp4xMvUzJ1JMouAlM-PEPiG6zuJEwUFdrdWX8iXAtAIINb/s1600/IMG_2737.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYTIAj7XG2K8W14PRA0OPqzoe3jl_lgUJ6qWmDu_qMoYnxXSRBR3Ql9j3wp4I3B5d7_U2Fg6ovJZptyJxGcd0eHmEe5YqJKUp4xMvUzJ1JMouAlM-PEPiG6zuJEwUFdrdWX8iXAtAIINb/s320/IMG_2737.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Each plant is labeled and the airport restaurants serving this produce are listed.</td></tr>
</tbody></table>
It's beautiful and very peaceful, and there are comfy chairs provided for passengers - it is certainly unlike any other airport waiting area I have ever seen. I was a little torn thinking about the amount of energy required to grow these plants indoors, but the air there was very fresh and the produce very green! A small oasis in the hell known as O'Hare.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiktMgs5w9gbJ1bKowUIxzNn9V4c8KDBYoo7QnCmQC-dmFYCQAJkAH5cLu1CljdFyhGSJ7d4DHY1j5si913MB9nZi3_ZXiHA15Bgnjbf-Zdaw5q1rzUbU9plt2w5ZnGdJ6_M2kfzZ6gmzr/s1600/IMG_2739.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiktMgs5w9gbJ1bKowUIxzNn9V4c8KDBYoo7QnCmQC-dmFYCQAJkAH5cLu1CljdFyhGSJ7d4DHY1j5si913MB9nZi3_ZXiHA15Bgnjbf-Zdaw5q1rzUbU9plt2w5ZnGdJ6_M2kfzZ6gmzr/s320/IMG_2739.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andrew was thrilled!</td></tr>
</tbody></table>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com0tag:blogger.com,1999:blog-7013513010330639532.post-70538819880424861122012-04-14T12:16:00.003-07:002012-04-14T12:27:33.955-07:00Here, fishy, fishy, fishy!As good New Englanders, we are trying to remember to eat more fish. Now, this can be a problematic proposition here, given the overfishing that has occurred off our shores (a political and environmental discussion for another time...). However, our grocery stores are carrying many fish that used to be seen as inferior to New England's favorite Atlantic cod, such as hake, haddock, and pollock.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eht1fqlxA-yryBoITcVafjanAgowRR0GH-8b9ya_n3PvOo-owuiKnuE9Lz6uzewuf0B96FRYSyhDzF9iI56QIcvTQ4sGAM-CVsThR2uWaqfdei9CkDGUnWQ_elW_1BaQu_yrJW9VErwS/s1600/IMG_2757.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eht1fqlxA-yryBoITcVafjanAgowRR0GH-8b9ya_n3PvOo-owuiKnuE9Lz6uzewuf0B96FRYSyhDzF9iI56QIcvTQ4sGAM-CVsThR2uWaqfdei9CkDGUnWQ_elW_1BaQu_yrJW9VErwS/s320/IMG_2757.JPG" alt="" id="BLOGGER_PHOTO_ID_5731339104895602210" border="0" /></a><br />During our most recent visits to the local Hannaford's in Old Town, Maine, Andrew noticed that our fish counter labels those fish that are both New England-caught and sustainable. He made us some *spectacular* fish tacos one week, and last weekend we made pollock cakes. <br /><br /><div style="text-align: center;">These actually left us speechless. <br /></div><br />We chose pollock because it was brought in that morning. Pollock is sweet, robust, and slightly oily, just like Atlantic cod. Andrew oven-roasted the pollock in lemon juice, pepper, and a touch of olive oil, until it was just cooked. When it was cool, we flaked the filet, mixed it with an egg (a Maine egg!), fine bread crumbs, Old Bay seasoning, sauteed Waltham Fields onion and celery, and formed this in to patties that we satueed in olive oil. With Andrew's homemade cole slaw, this was a killer meal and will no doubt stay on the menu for a long time to come - as long as the fishing is sustainable, that is.Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-86405933630056613642012-03-17T08:42:00.005-07:002012-03-18T13:12:58.958-07:00Citrus Holiday Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPRRoVvY2m5-gmw9Opi-blaBgTX6v_vVWnBNkAtPaDZeXcwc8ohDI5NxLV6bHY4iUguGSpIUiCQnabF31IlHpRYi9KDWjso6HRjfrWPOuwYECJej4wI-mygVyodnpaFPUZrZHGiSXj5FV/s1600/IMG_2421.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPRRoVvY2m5-gmw9Opi-blaBgTX6v_vVWnBNkAtPaDZeXcwc8ohDI5NxLV6bHY4iUguGSpIUiCQnabF31IlHpRYi9KDWjso6HRjfrWPOuwYECJej4wI-mygVyodnpaFPUZrZHGiSXj5FV/s320/IMG_2421.JPG" alt="" id="BLOGGER_PHOTO_ID_5720894291659884130" border="0" /></a>Citrus season is a blessing for New Englanders. While citrus obviously does not grow in New England (nothing does in the winter, let's be honest), we get an abundant supply of grapefruit and oranges through our Enterprise Farm winter share. Andrew normally squeezes all of the oranges to make juice (and cocktails!), and this year I used the fruit to make candied citrus peel. This elegant treat takes some time, but is a relatively easy task that requires just a bit of patience.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYlySt21GtaoXe2KvdIjwc6fjGFYnmcWkXvlJ5SyRRsZASIpoMFGWGoqIXB1R9Y7ziQw1oMxlNibC17WpMEmJdA4Dipg6ODNY1tmzqXci_Pajet4MpeoKeCurcubFy6Xe_-y4T0m_gdSq/s1600/IMG_2418.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYlySt21GtaoXe2KvdIjwc6fjGFYnmcWkXvlJ5SyRRsZASIpoMFGWGoqIXB1R9Y7ziQw1oMxlNibC17WpMEmJdA4Dipg6ODNY1tmzqXci_Pajet4MpeoKeCurcubFy6Xe_-y4T0m_gdSq/s320/IMG_2418.JPG" alt="" id="BLOGGER_PHOTO_ID_5720894288430990210" border="0" /></a> I found the recipe in a Martha Stewart Living magazine and suggest that grapefruit and large oranges are the easiest - the lemon peel is delicious, but it is delicate and fell apart more easily. When we were in France for Christmas I found <span style="font-style: italic;">couche de soleil</span> (or sunset) in a candy store, which is a candied orange slice dipped in chocolate - the beautiful name and presentation inspired me to learn to make these for next year's holiday season.<br /><br />Here is the recipe from Martha Stewart Living (or, see her <a href="http://www.marthastewartweddings.com/224459/candied-citrus-zests">website</a>):<br /><h2>Ingredients</h2> <div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 2 pink grapefruits</li><li class="ingredient"> 4 lemons</li><li class="ingredient"> 4 tangelos</li><li class="ingredient"> 4 cups sugar</li><li class="ingredient last"> 3 cups water</li></ul></div> <div class="recipe-section instructions"> <h2>Directions</h2> <div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> <p>Using a paring knife, cut 6 slits from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Using a paring knife, remove excess pith from peel, and discard. Slice each piece of peel lengthwise into thin strips, each about 1/8 inch wide.</p> </li><li class="step"> <p>Place citrus-peel strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice (boil three times in all).</p> </li><li class="step"> <p>Bring 3 cups sugar and the 3 cups water to a boil in the saucepan, stirring occasionally until sugar dissolves. Stop stirring; wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 30 minutes. Remove pan from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)</p> </li><li class="step last"> <p>Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Let liquid drain and dry off, about 30 minutes, then roll strips in remaining 1 cup sugar. Let dry in a single layer on a wire rack at least 30 minutes. Sugared peels will keep, covered at room temperature, up to 2 weeks.</p> </li></ol></div> </div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com1tag:blogger.com,1999:blog-7013513010330639532.post-17006683444631377942012-03-17T08:27:00.005-07:002012-03-17T08:41:46.582-07:00Oma's Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXFUseFJKnfhMBdHxtAoJUxu4ZAQs5xLAJFFuz7JDifMR4H4qUtEtCZGK-g1uN1d0TjTUSUgJykJECAkbZVrEj7hjzbSQL0PmW7X_QNV2MYPFkP5iiNdy2IVTOQjgDJAGr4XhinZ_cHh-/s1600/IMG_2717.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXFUseFJKnfhMBdHxtAoJUxu4ZAQs5xLAJFFuz7JDifMR4H4qUtEtCZGK-g1uN1d0TjTUSUgJykJECAkbZVrEj7hjzbSQL0PmW7X_QNV2MYPFkP5iiNdy2IVTOQjgDJAGr4XhinZ_cHh-/s320/IMG_2717.JPG" alt="" id="BLOGGER_PHOTO_ID_5720889905116155314" border="0" /></a>Even though I live in the Great White North, I have dear friends who make the treck to visit me. Paul came in January and we spent most of our time indoors, since it was the coldest weekend of the winter (and when the two of us get together with a bottle of wine, the talking does not stop).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HNN6m7QhYZePXZX1h7y1D42ugB-poTzN5jscx9SbojvN4_HUaIbhzQu7V6Uw1pjnePFgza_aOqGTfT7LHxx02slO7H6oSuqv-OjD-6r9A_wG05TVwsC2V_XJ3_RuEfrb23sWyvHZ_5HI/s1600/IMG_2716.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HNN6m7QhYZePXZX1h7y1D42ugB-poTzN5jscx9SbojvN4_HUaIbhzQu7V6Uw1pjnePFgza_aOqGTfT7LHxx02slO7H6oSuqv-OjD-6r9A_wG05TVwsC2V_XJ3_RuEfrb23sWyvHZ_5HI/s320/IMG_2716.JPG" alt="" id="BLOGGER_PHOTO_ID_5720889895953607538" border="0" /></a>While he was here, Paul told me stories about his family history and what it was like to grow up with a grandmother - Oma - from Germany. She taught him many traditional recipes, which he has started to share with me. While he was here, we made Oma's pancakes using what I could throw together from my Maine pantry, including King Arthur flour and Maine organic milk. This recipe makes a basic, thin batter that can be enhanced with both sweet and savory fillings or toppings. Paul and I opted for Maine blueberries, but I have since made them with cheese and potato. Next stop, spaetzle! Prost!<br /><br /><div style="text-align: center;">Oma's Pancakes:<br /></div><br />This is a very forgiving recipe, so play with the amounts as you like. I even substituted rice flour for wheat flour once and they were still wonderful. If you are using wheat flour, don't over mix or they will become gluey.<br /><br />2 c. flour<br />2 c. milk<br />These should be equal quantities, so you can make whatever amount you like.<br />1 egg (or more if you want to thin the batter)<br />Stir gently and cook in butter or vegetable oil.<br /><br />To this mixture, Paul suggests you can add:<br /><br />Shredded apple and cinnamon<br />Blueberries or strawberries<br />Shredded pear and nutmeg<br />Shredded or very thinly sliced potato with cheese and/or bacon (you may want to parboil the potato if you are using thin slices)<br /><br />Or, these can be served plain as a side for a main dish - creamed chicken, perhaps?Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com0tag:blogger.com,1999:blog-7013513010330639532.post-48844089273393800772012-01-15T05:31:00.000-08:002012-01-16T13:06:32.426-08:00Gnocchi encore<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPWZTLUknixRlrCOavQU8a5DyXatxBjJyvL4ljJxE7xSYTAWt07AueZUpGfyS682-DdiMaapdTsVU_xCNCYwoJTtF204A9d-0EA0-da9t0Lm-IFPjymB0MFFgTMpG8r9f_aEneDazQJpK/s1600/IMG_2375.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPWZTLUknixRlrCOavQU8a5DyXatxBjJyvL4ljJxE7xSYTAWt07AueZUpGfyS682-DdiMaapdTsVU_xCNCYwoJTtF204A9d-0EA0-da9t0Lm-IFPjymB0MFFgTMpG8r9f_aEneDazQJpK/s320/IMG_2375.JPG" alt="" id="BLOGGER_PHOTO_ID_5695257092049992018" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Sweet potato gnocchi bathed in butter.<br /></span></span></div><br />I have been lucky to have so many visitors up here in Maine this fall - including newlyweds Anne and Roger. These two came up on a frigid weekend in November to stay with me, and we enjoyed a UMaine-UMass football game, cocktails at Woodman's, and a visit to Pat's Pizza in downtown Orono where Anne's dad ate as a student at UMaine.<br /><br />One of the highlights of our weekend was making gnocchi...this time, we made them out of sweet potatoes purchased from the <a href="http://snakeroot.net/orono/">Orono farmer's market</a>. We were amazed at the bounty at the market in November, and partook of the veggies, goat cheese, and vegan Whoopie pies. (As an aside, I should write a whole entry about the famous <a href="http://en.wikipedia.org/wiki/Whoopie_pie">Whoopie pie</a>, which is a dessert thought to have originated in Maine.)<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPX_QLnuY6aBEkDIp4GKqpF47_WyaznDCjr4lWjo9QfDFI2w8FzcuRhdtO2IEpEE6KWzUGz1dxy-lRBqHy90uKHqo3_47RY90P08Z_kcpjkwQIbAtaJzqk4iLPlD2-J-Ncj2hoQWm8QdmH/s1600/IMG_2378.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPX_QLnuY6aBEkDIp4GKqpF47_WyaznDCjr4lWjo9QfDFI2w8FzcuRhdtO2IEpEE6KWzUGz1dxy-lRBqHy90uKHqo3_47RY90P08Z_kcpjkwQIbAtaJzqk4iLPlD2-J-Ncj2hoQWm8QdmH/s320/IMG_2378.JPG" alt="" id="BLOGGER_PHOTO_ID_5695257095118558578" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Chef Anne and sous-chef Roger yucking it up!</span><br /></span></div><br />Using the recipe posted <a href="http://somervillelocal.blogspot.com/2011/10/gnocchi-gnocchi-gnocchi.html">here</a>, we substituted mashed sweet potato for regular potato, and the result was colorful and delicious! Roger acted as sous chef to Anne, who rolled out many, many gnocchi, which I cooked in boiling water until they bobbed to the surface. As they finished cooking, I tossed them in to a pan of melted Kate's butter and sage leaves...when we served this masterpiece, we topped it with a bit of grated parmesan cheese. As Anne would say, they were delightful!<br /><br /><span style="font-style: italic;">Tip: The dough was very sticky and required more flour, so a possible compromise would be to use half sweet and half regular potato.</span>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com3tag:blogger.com,1999:blog-7013513010330639532.post-82235996285383106932012-01-08T05:59:00.001-08:002012-01-12T16:19:34.941-08:00Wyman's Blueberries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFCKuT0w8I-D0Im0LpgyOoTptBPp6v7i_KlkLX-8COOInGhobbe3SNhdxtVuw9mSi4NJLXuXehq8OVSdn75Yc0reQxK-X_44PGQToYWoKvA5aPY0HS9CkT63TNoC7P3-A4Shx42UjuTxP/s1600/IMG_2369.JPG"><br /></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCjTDe24zuXBliaHpKgEGn65XnZqV-SF6h4eUMdJaMmrzdygiPxtzp7YZR_crWtqeYg4ciflH69-9jU0AEiUfiVU0cIxnE2GBehmqNdRtlgM7HTpwjYxhKPaQup53pui9d3HIuCLmVPn1/s1600/IMG_2368.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCjTDe24zuXBliaHpKgEGn65XnZqV-SF6h4eUMdJaMmrzdygiPxtzp7YZR_crWtqeYg4ciflH69-9jU0AEiUfiVU0cIxnE2GBehmqNdRtlgM7HTpwjYxhKPaQup53pui9d3HIuCLmVPn1/s320/IMG_2368.JPG" alt="" id="BLOGGER_PHOTO_ID_5695263001094980818" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Andrew seeks the majestic moose!<br /></span></span></div><br />Every time I tell someone Andrew and I went moose hunting this fall, they look at me with shock and awe...and then I have to explain we used binoculars, not guns. Andrew is a moose enthusiast, and when we saw that several roads on our Maine state map were labelled "Moose Viewing Route," we decided to get in the car and head out into the unknown. And, let me tell you, what we saw made Orono look like a metropolis.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDLwsePwuLN_QHKVD1oNH1p6EXfrfK-ryjeFMBdS0UwcTxQnWtLgae7cH_zf1mucCfrvL54Mkahli7dBY_bN1woJQ0YISkgwvVOMBB1jAVFoh41K2Y9pdsehSHNbkU5ZkHWxe87Joz-iO/s1600/IMG_2372.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDLwsePwuLN_QHKVD1oNH1p6EXfrfK-ryjeFMBdS0UwcTxQnWtLgae7cH_zf1mucCfrvL54Mkahli7dBY_bN1woJQ0YISkgwvVOMBB1jAVFoh41K2Y9pdsehSHNbkU5ZkHWxe87Joz-iO/s320/IMG_2372.JPG" alt="" id="BLOGGER_PHOTO_ID_5695263014214729714" border="0" /></a>Unfortunately, we didn't see any moose, but we did stumble upon a <a href="http://www.wymans.com/">Wyman's</a> blueberry farm! I keep these Maine blueberries in the freezer for breakfast shakes, but had no idea they came from so nearby. These are the tiny, wild blueberries we New Englanders are used to - not the large, high-bush blueberries found elsewhere. Because it was fall, the blueberry bushes had turned a firey red, which were a beautiful contrast to the steely gray skies that day. When we arrived on the farm, I noticed the cute blue buildings that must house summer workers (who probably don't think they are cute)...as I got out to take a picture, a man in a truck with a shotgun appeared, so I hopped back in and we went on our way. Eeek!<br /><br />...that wasn't our only gun encounter that day: as we took a stroll on the coast, looking at seals through the binocs, we heard the "pop pop" of a shot gun, and found a pair of duck hunters mere yards from where we sat. Don't underestimate rural Maine.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpjeDjubysORBLnXx-7VNE9cZ6CGnwXlFnsQ0lxnmDqG54yRJoTnLNKKUre-5a056ZTm1jFikXmJfuV1wc2DmVdyDRvLZ4Y5hOlfNLWiSMPZbmqJkFNPKXvvDJIVaH9pD31GZpu5PPxYj/s1600/IMG_2370.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpjeDjubysORBLnXx-7VNE9cZ6CGnwXlFnsQ0lxnmDqG54yRJoTnLNKKUre-5a056ZTm1jFikXmJfuV1wc2DmVdyDRvLZ4Y5hOlfNLWiSMPZbmqJkFNPKXvvDJIVaH9pD31GZpu5PPxYj/s320/IMG_2370.JPG" alt="" id="BLOGGER_PHOTO_ID_5695263008464626002" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Seasonal workers' houses - painted blue as a blueberry!</span></span><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFCKuT0w8I-D0Im0LpgyOoTptBPp6v7i_KlkLX-8COOInGhobbe3SNhdxtVuw9mSi4NJLXuXehq8OVSdn75Yc0reQxK-X_44PGQToYWoKvA5aPY0HS9CkT63TNoC7P3-A4Shx42UjuTxP/s1600/IMG_2369.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFCKuT0w8I-D0Im0LpgyOoTptBPp6v7i_KlkLX-8COOInGhobbe3SNhdxtVuw9mSi4NJLXuXehq8OVSdn75Yc0reQxK-X_44PGQToYWoKvA5aPY0HS9CkT63TNoC7P3-A4Shx42UjuTxP/s320/IMG_2369.JPG" alt="" id="BLOGGER_PHOTO_ID_5695263025100518546" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Wyman's blueberry fields in their autumn colors.<br /></span></span></div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com0tag:blogger.com,1999:blog-7013513010330639532.post-13264864761655113792012-01-08T05:03:00.000-08:002012-01-08T05:30:00.175-08:00Thanksgiving!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnh4mrWyZo110ayfjXClJu_hPCDe41b5N3Xf01YpMlO3Hqbiznh0RbfHY4PSTjA8jiCaPa6JHeiktxmmpnRmtCe2tlZvESca3niWxOaCQh8n6zhJ0LPebUMLqzojJDWnTirX3xnOMCL9P/s1600/IMG_2401.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnh4mrWyZo110ayfjXClJu_hPCDe41b5N3Xf01YpMlO3Hqbiznh0RbfHY4PSTjA8jiCaPa6JHeiktxmmpnRmtCe2tlZvESca3niWxOaCQh8n6zhJ0LPebUMLqzojJDWnTirX3xnOMCL9P/s320/IMG_2401.JPG" alt="" id="BLOGGER_PHOTO_ID_5695250447378516930" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">My little house in Orono, Maine - come for a visit!<br /></span></span></div><br />Yes, I realize I am writing about Thanksgiving 2011 in January 2012, but I didn't want to overlook it...for the first time, both Susan and I went to our in-laws' homes for Thanksgiving. Because we were missing each other, Susan, Tim, and Andrew drove up here to the ends-of-the-earth Maine for an early November visit, and we cooked up an autumnal storm using ingredients from Massachusetts and Maine.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p_dGvd88h9K8FBt1r91eIBOTpgYLZkCJo1x9366W2hodt9OjOTrFkfF4kvqnyammqMy29NzmKR8hWuiS-AvkuZHchbXdwsDqGiTtqH8JUp91ZKfWW8vsYJDMWQG3zuZ8DHlTSqyBuiOg/s1600/IMG_2383.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p_dGvd88h9K8FBt1r91eIBOTpgYLZkCJo1x9366W2hodt9OjOTrFkfF4kvqnyammqMy29NzmKR8hWuiS-AvkuZHchbXdwsDqGiTtqH8JUp91ZKfWW8vsYJDMWQG3zuZ8DHlTSqyBuiOg/s320/IMG_2383.JPG" alt="" id="BLOGGER_PHOTO_ID_5695250420643996434" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Chef Susan bastes The Bird.<br /><br /></span></span></div>Our menu featured a lovely <a href="http://chestnutfarm.org/">Chestnut Farms</a> turkey, which was butchered in Massachusetts mere days before we roasted it. Because the turkey was so fresh, the farmer instructed Tim to wash the turkey and its giblets each day - no mean feat with a 20 pound, lifeless bird in the kitchen sink, let me tell you. It was worth it: the turkey was succulent and we were all pleased to partake in the Chestnut Farms Thanksgiving harvest.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdKT2K9SjEDuat_e0zESd4GW7fEE2PtRF31lAFWYLl-0PJJSidoF7JPlCow59aAdXMBKwNyKIkrOrLEgCfTLZFCVni_K1pxbqaLxvn6wLGg3vEeqLYv_59BrTu-swmsyiDZ_04HXdR0XK/s1600/IMG_2393.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdKT2K9SjEDuat_e0zESd4GW7fEE2PtRF31lAFWYLl-0PJJSidoF7JPlCow59aAdXMBKwNyKIkrOrLEgCfTLZFCVni_K1pxbqaLxvn6wLGg3vEeqLYv_59BrTu-swmsyiDZ_04HXdR0XK/s320/IMG_2393.JPG" alt="" id="BLOGGER_PHOTO_ID_5695250437162534082" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Our Thanksgiving table - yes, those are turnips with candles in them! Local decorating?</span></span><br /></div><br /><div style="text-align: center;">To round out the menu:<br /><br />Mashed Maine potatoes, with Kate's butter and Maine milk<br />Susan's homemade stuffing with sage from the garden<br />Roasted farmer's market squash with Maine maple syrup<br />Maine apple pie with Geri's California quince, King Arthur flour,<br />and Kate's butter - lots of it!<br />Homemade Maine cranberry sauce<br />...and two items that are nearly impossible to make "local":<br />Bassett family salad (contains marshmallows!)<br />Green bean casserole<br /></div><br />The last two items are standard on our Thanksgiving table and will never be lost, no matter how exotic or mass-produced the ingredients. We had a delightful weekend cooking, running, chatting, and drinking wine, and found compiling these local ingredients to be surprisingly easy. Happy holidays!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdKT2K9SjEDuat_e0zESd4GW7fEE2PtRF31lAFWYLl-0PJJSidoF7JPlCow59aAdXMBKwNyKIkrOrLEgCfTLZFCVni_K1pxbqaLxvn6wLGg3vEeqLYv_59BrTu-swmsyiDZ_04HXdR0XK/s1600/IMG_2393.JPG"><br /></a><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yXSHcvFCVgKbjBgTpiw_-6iqBY4QmnkMm52oK4f9C0vN-rkPtUxGoHz-aiZIIZciOQWbkm_ygLb6uqr9NJ1MnJecymll66t_riLW-YtzclgjUlSHDxcSz6leVOpdFpIslfxKnMhZEwHA/s1600/IMG_2389.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yXSHcvFCVgKbjBgTpiw_-6iqBY4QmnkMm52oK4f9C0vN-rkPtUxGoHz-aiZIIZciOQWbkm_ygLb6uqr9NJ1MnJecymll66t_riLW-YtzclgjUlSHDxcSz6leVOpdFpIslfxKnMhZEwHA/s320/IMG_2389.JPG" alt="" id="BLOGGER_PHOTO_ID_5695250424806146898" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">The most important ingredient!</span></span><br /><span style="font-size:85%;"><br /></span></div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com7tag:blogger.com,1999:blog-7013513010330639532.post-55615284054599727972011-10-23T16:58:00.000-07:002011-10-24T16:23:48.884-07:00The Fosters take Maine!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYAJRoiqA2JKOUdwSNjPxxApQHIddWNF2RIQ17PspeF2YVFPtmjQRAF6uHEprkhWX4iErFqFmqLdQoqbauS0KiMG11JtFtJLeq6mYhsLp7BD_4FGR65356TPHC9JWwLRk-l2xK7fIq_kl/s1600/IMG_2360.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 296px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYAJRoiqA2JKOUdwSNjPxxApQHIddWNF2RIQ17PspeF2YVFPtmjQRAF6uHEprkhWX4iErFqFmqLdQoqbauS0KiMG11JtFtJLeq6mYhsLp7BD_4FGR65356TPHC9JWwLRk-l2xK7fIq_kl/s320/IMG_2360.JPG" alt="" id="BLOGGER_PHOTO_ID_5665358926814191074" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">RCF shows off the Farmer's Market bounty!<br /></span></span></div><br />My parents generously drove 5 1/2 hours from Falmouth, MA to Orono, ME this week to pay me a visit. We visited <a href="http://patsyarmouth.com/Locations.html">Pat's Pizza</a> in downtown Orono, which is an institution here, Mom and I played in the garden while Daddy did odd jobs in the house, and we all enjoyed a long visit to the University of Maine's <a href="http://www.umaine.edu/hudsonmuseum/">Hudson Museum</a>. During one of our walks across campus, we visited the Orono Farmer's Market, which - as you have seen in a <a href="http://somervillelocal.blogspot.com/2011/09/welcome-to-orono-maine.html">previous post</a> - is a wonderful source of fruit, vegetables, bread, meat, and other treats. Not to mention, a nice chat with some friendly Maine farmers.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9pmkgnCUShn4SiV1kzg2jauYloROlUTkjT-OK5zUWuuj09DwEJkMiZ90JfH4KZVTv3A9Pd2uBn5VJEx48GOAWU-ZVPvnHB06r1n_2YZC1-ar7SokwDSCAbUTBesmBSqKdh3QWpEIhCTh/s1600/IMG_2362.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9pmkgnCUShn4SiV1kzg2jauYloROlUTkjT-OK5zUWuuj09DwEJkMiZ90JfH4KZVTv3A9Pd2uBn5VJEx48GOAWU-ZVPvnHB06r1n_2YZC1-ar7SokwDSCAbUTBesmBSqKdh3QWpEIhCTh/s320/IMG_2362.JPG" alt="" id="BLOGGER_PHOTO_ID_5665358927614491618" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">MYF doing what she does best!<br /></span></span></div><br />This week, we bought Pippen apples (an old English variety), oatmeal bread, celeriac, sweet potatoes, gigantic shallots, buttery lettuce...and little, tiny red and superior potatoes. Mom, who is a trained chef, helped me roast a chicken, accompanied by the tiny potatoes dotted with chives from the garden. Mom does a mean chicken - she roasted the 5-pound chicken in a cast-iron skillet for a couple of hours, then drained off the fat and created a pan sauce from mustard, soy sauce, white wine, and garlic. It was a spectacular family meal, enjoyed in the warmth of my little Orono kitchen. Come and visit, ayuh!<br /><br /><span style="font-style: italic;">Postscript:</span> RCF tells me he took his giant farmer's market onion, cut it in half, microwaved it 'til soft, then threw it on the grill - it was sweet and delicious!Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-21045818002360764702011-10-20T16:41:00.000-07:002011-10-21T06:59:41.011-07:00Gnocchi, gnocchi, gnocchi...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iDuGUAMqbqo37RvPPKvZGFB-6Y0tT5bammjdJJxM3qb_ywVmn4FAL2ywWVheZGOIOIZ3uZ8pOa79RuisQ0ktWCloluNxkqmQYV5AUsJTYyl-0JnjzVClExfV1ixcXsGAr_X6HvtRELRo/s1600/IMG_2333.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iDuGUAMqbqo37RvPPKvZGFB-6Y0tT5bammjdJJxM3qb_ywVmn4FAL2ywWVheZGOIOIZ3uZ8pOa79RuisQ0ktWCloluNxkqmQYV5AUsJTYyl-0JnjzVClExfV1ixcXsGAr_X6HvtRELRo/s320/IMG_2333.JPG" alt="" id="BLOGGER_PHOTO_ID_5665353682997097362" border="0" /></a><br />Andrew has been agitating to make gnocchi for a while now, and we finally had the time on a recent Saturday afternoon. With our farm potatoes, Massachusetts eggs, Kate's butter, home-grown sage, and King Arthur Flour, we made the most succulent, fluffy, light, airy, yummy, delicious...gnocchi! With that string of adjectives, you know they must have been good. In fact, I think they were the best gnocchi I have ever had, hands-down. For those of you who have never had them, gnocchi are tiny pillows of potato pasta, which are traditionally served in a sage-butter sauce. For the best results, handle the dough as little as possible to avoid developing the gluten in the flour and creating a gooey mess. Our recipe came from <a href="http://www.amazon.com/New-Doubleday-Cookbook-Jean-Anderson/dp/038519577X/ref=sr_1_1?ie=UTF8&qid=1319068100&sr=8-1">The New Doubleday Cookbook</a>, but there are many out there.<br /><br />Recipe:<br /><br />For the gnocchi:<br />2 cups mashed potato (simply mashed with no added ingredients! We <a href="http://www.amazon.com/Weston-83-3040-W-Potato-Ricer/dp/B003ZFY6UC">rice</a> ours to make them as smooth and fluffy as possible.)<br />1 cup all-purpose flour, sifted.<br />2 eggs, lightly beaten<br />1 1/2 tsp. salt<br />1/8 tsp. pepper (it calls for white, but we used black)<br />pinch of nutmeg<br /><br />For the sage-butter sauce:<br />2-3 T salted butter<br />4-5 leaves fresh sage (or more!)<br /><br />Lightly toss the ingredients with your hands or a fork until the very sticky dough comes together. We let the dough sit for about half an hour and then, on a heavily floured board, roll the dough into 1/2" thick ropes. These we cut into 1" pieces and Andrew rolls them on a fork to create the classic gnocchi shape - the little grooves hold the butter sauce (mmmm).<br /><br />When a large pot of water comes to a boil, begin melting the butter and sage together in a large skillet until the butter begins to brown - turn down the heat (or off). The gnocchi go into the pot of boiling water about 20 at a time, until they bob to the surface. I remove these with a strainer after they cook at the surface for 30 seconds-1 minute, and throw them in to the warm sage-butter sauce. Top with some grated parmesan cheese, and you have a masterpiece.Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com3tag:blogger.com,1999:blog-7013513010330639532.post-38559133734675626732011-10-19T17:14:00.000-07:002011-10-19T17:24:43.580-07:00Margaret's Adventures in Clamming...and my mother's adventures in clam digging continue...<br /><br />"Today was the day several of us from the Service Center were meeting at Waquoit Bay to have a last quahog dig before the season closes. It dawned an overcast day but was mild and sprinkled only a little this morning. At 1:00 I got into my bathing suit and shoes and went to the garage to get the equipment. I put the bucket and <span class="il">rake</span> on the driveway while I put on my shoes and said goodbye to RCF. I got in the car and promptly backed over the <span class="il">rake</span> and the bucket, smashing the styrofoam ring into four pieces, squashing the bucket, and snapping the basket off the <span class="il">rake</span>. It was now beginning to drizzle. I couldn't believe it, but RCF came to the rescue and straightened out the basket and attached the pieces of foam to it with wire. I went to neighbor Bill's and got his <span class="il">rake,</span> and went on my way - very upset with my stupidity. I got there and my friends were all out in the bay, digging away in the drizzle. As I neared them I realized I didn't have my cap with the license on it. Oh well, I would plan to ask one of the men to marry me for an hour or so and squeak through on his license if the fish warden appeared, which is not unusual.<br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV0fsXSbmHWca5uGNN1mr4R6o29kgkR9Nzo_2p5BgIoXT9DQxhE0ngP8-W_gp_wvEP9UQQe6pW5X6ojnxw2G4j_ReWh5LMEYx9u7Ef1WFpDP3Ut7MBaXhhUSEwHI_PVVrfW6Hn3r8vM_v/s1600/DSC01816.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieV0fsXSbmHWca5uGNN1mr4R6o29kgkR9Nzo_2p5BgIoXT9DQxhE0ngP8-W_gp_wvEP9UQQe6pW5X6ojnxw2G4j_ReWh5LMEYx9u7Ef1WFpDP3Ut7MBaXhhUSEwHI_PVVrfW6Hn3r8vM_v/s320/DSC01816.JPG" alt="" id="BLOGGER_PHOTO_ID_5665363093353121074" border="0" /></a><br />My friends had their buckets half full and I was getting going, thinking about the lovely end-of-season chowder I would make. My first quahog was the size of an orange and the pickings were pretty good. The ocean is still warm so it was very pleasant. The sun even peeked through for a few minutes and the drizzle stopped.<br /><br />My friend Kathy filled her bucket and said she had to go home, so we said goodbye as she left the water. A ways down the beach she stopped and read a yellow sign that said the shellfish area was closed because of fecal contamination, and she came running back to share the news. How the rest of us missed the sign is beyond me! Maybe the lure of a pleasant afternoon at the beach clouded our vision. Some folks actually considered ignoring the sign, but the final decision was that we had to dump our catch. So we all left the water and sat on the beach throwing the quahogs back into the sea one at a time. :( Bob knows what a painful few moments that would have been. Retirement isn't all fun and games."Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com0tag:blogger.com,1999:blog-7013513010330639532.post-42687990200734494112011-10-19T16:17:00.000-07:002011-10-19T16:40:45.029-07:00Empty Bowls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xuz5iU27Y2j5XLTQ2_rIULkzOEenXjSOHMuYgPBuII1yiDLQhsQskKI74_c_H6KXQlS6H-IwN4IjLh6MSqx0NjcCOOqpT4_wxpHZeTgsYZY3Nb8Q8pflMUHt-zy7BGZQ7_pFInPy9nSm/s1600/IMG_2297.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yUiMFicuQr3uHwanEqHfsifi6muIGy7OjkoclicNgG4IdwQ1nhM9JNR4N3Oj_XfFi3_VJplrEoX1MxrMrSeaSByEV9IctdetWc7TtaU0EHjuJKYrJmc7-GxA6_2EZ35GqnoDYQD1wkRm/s1600/IMG_2286.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yUiMFicuQr3uHwanEqHfsifi6muIGy7OjkoclicNgG4IdwQ1nhM9JNR4N3Oj_XfFi3_VJplrEoX1MxrMrSeaSByEV9IctdetWc7TtaU0EHjuJKYrJmc7-GxA6_2EZ35GqnoDYQD1wkRm/s320/IMG_2286.JPG" alt="" id="BLOGGER_PHOTO_ID_5665351195496434562" border="0" /></a>Empty Bowl...it sounds so sad, but it was a celebration! As Waltham Fields Community Farm members, we were able to attend a fund raiser this summer: we each purchased a handmade soup bowl (thrown by one of the farmers), which we filled with soup made by area restaurants from farm ingredients. <br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNaRVUub3k3qwpQT7bGQmqrZKHN-C7lV0eTqVwKOI2Ktr3-MzcMSZ8p4qYywvHAIyHhmupg2IkZcMgedP-Zl5E4oEiSKkSMUN0C9tCA8jrOkW81NaRPZ1sE1t3oZG99LzRuLRzXVtqyTu/s1600/IMG_2290.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNaRVUub3k3qwpQT7bGQmqrZKHN-C7lV0eTqVwKOI2Ktr3-MzcMSZ8p4qYywvHAIyHhmupg2IkZcMgedP-Zl5E4oEiSKkSMUN0C9tCA8jrOkW81NaRPZ1sE1t3oZG99LzRuLRzXVtqyTu/s320/IMG_2290.JPG" alt="" id="BLOGGER_PHOTO_ID_5665351202262656530" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Catherine and Andrew eagerly await the soup!<br /></span></span></div><br />Susan, Tim, Andrew, and I opened a bottle of red wine, sampled soup, and enjoyed meeting fellow shareholders. It was a perfect evening in the late summer sunshine, and we ate dinner at the edge of the fields that brought us all of our summer produce! Seems to me it was money well spent, and reminded me that belonging to this farm doesn't just mean getting veggies - but joining a community, supporting hard work, and nourishing ourselves in lots of ways.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xuz5iU27Y2j5XLTQ2_rIULkzOEenXjSOHMuYgPBuII1yiDLQhsQskKI74_c_H6KXQlS6H-IwN4IjLh6MSqx0NjcCOOqpT4_wxpHZeTgsYZY3Nb8Q8pflMUHt-zy7BGZQ7_pFInPy9nSm/s1600/IMG_2297.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xuz5iU27Y2j5XLTQ2_rIULkzOEenXjSOHMuYgPBuII1yiDLQhsQskKI74_c_H6KXQlS6H-IwN4IjLh6MSqx0NjcCOOqpT4_wxpHZeTgsYZY3Nb8Q8pflMUHt-zy7BGZQ7_pFInPy9nSm/s320/IMG_2297.JPG" alt="" id="BLOGGER_PHOTO_ID_5665351204449791858" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">WFCF shareholders gather for the Empty Bowls Dinner - can you spot Sue, Tim, and Andrew?</span><br /></span></div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com3tag:blogger.com,1999:blog-7013513010330639532.post-91895570670228796962011-09-05T09:33:00.000-07:002011-09-05T10:02:24.261-07:00Welcome to Orono, Maine!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG9lJvp7innQ_bHn1b3WqXsZeyCa7dlM6L5-4u3-pZCgotWx9DuBD95gw1fXw_aBuoo6m1Trb2zzWZlHU3QBGSLc8JrnFjIsutX5pvEK6VI7iwFexUteinPYv4d1wqxoCPDUCrj-CrUOi/s1600/IMG_2275.JPG"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRA21VTH_HT1RR8lZjqdNP5Z5J8iMXtb23vlD4CMQU508TbSaDcjtfkeGX43Ks_DXdOJKqKvQrNyHkJgxDAFEsvor4C-lkb5iHjGNdM1LFxGws1rARnp-A3s70NKKCgmhd5zGxOF5BYuc/s1600/IMG_2266.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRA21VTH_HT1RR8lZjqdNP5Z5J8iMXtb23vlD4CMQU508TbSaDcjtfkeGX43Ks_DXdOJKqKvQrNyHkJgxDAFEsvor4C-lkb5iHjGNdM1LFxGws1rARnp-A3s70NKKCgmhd5zGxOF5BYuc/s320/IMG_2266.JPG" alt="" id="BLOGGER_PHOTO_ID_5648918126926595826" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Though not as famous as its Idaho cousin, the Maine potato is an important economic crop.</span></span><span style="font-size:85%;"><span style="font-style: italic;">..and superior, according to the seller!</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><br />Always the traveler, I am now living in Orono, Maine to start my job as Assistant Professor of Anthropology and Climate Change at the University of Maine...once again, Andrew and I must juggle living in two places, but at least we can get to each other by car this time! I am settling in to my cute little house, getting to know my colleagues, and the first week of classes is already over. It has long been a dream of mine to spend more time in Maine, and I guess this is my chance.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdez_98xcs_Lwj_SzD1GsKpCPQ9EKw-y4IvETKE9B0OFUHBMfJ0f-hnHUBb5UCRI8jSBKLXRCoVPkSoJhplPG7XhD4AdHfMtfMZcDE6Y88d4L97WlOFHAoCyd2u_h60ms_e-SuaC4xRpg/s1600/IMG_2262.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdez_98xcs_Lwj_SzD1GsKpCPQ9EKw-y4IvETKE9B0OFUHBMfJ0f-hnHUBb5UCRI8jSBKLXRCoVPkSoJhplPG7XhD4AdHfMtfMZcDE6Y88d4L97WlOFHAoCyd2u_h60ms_e-SuaC4xRpg/s320/IMG_2262.JPG" alt="" id="BLOGGER_PHOTO_ID_5648918120975994690" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Orono Farmer's Market</span></span> <span style="font-size:85%;"><span style="font-style: italic;">seconds tomatoes - at $1 a pound, I buy lots and make them into sauce to freeze for the winter. Together with homemade meatballs, this is a wonderfully comforting meal.</span></span><br /></div><br />As part of my settling in, I had to investigate the food options here in Orono. Just down the street is the Thriftway, which is possibly one of the grossest stores I've ever been in - they offer cheap beer, pink hot dogs, and really frightening, shriveled veggies. This filled me with fear, but we have found a lovely grocery store nearby, as well as the fantastic <a href="http://snakeroot.net/orono/">Orono Farmer's Market</a>!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXjQzBQRvde4uuMk_-Ci-_1vhI-pOc-eElGdhDiJlo7ZoAdhvBPgpy1peu1Gf-2hbn93vV8ZUpxK46ekwzDXP7SmkGdShCqJ7Itw3myZg2X8xUCcH4b9RYGLeE7RU-EVE4IKgqm7dVQBn/s1600/IMG_2260.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXjQzBQRvde4uuMk_-Ci-_1vhI-pOc-eElGdhDiJlo7ZoAdhvBPgpy1peu1Gf-2hbn93vV8ZUpxK46ekwzDXP7SmkGdShCqJ7Itw3myZg2X8xUCcH4b9RYGLeE7RU-EVE4IKgqm7dVQBn/s320/IMG_2260.JPG" alt="" id="BLOGGER_PHOTO_ID_5648918113726297074" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">A New England classic - Anadama bread is made with molasses. Mmmmmmm.</span></span><br /></div><br />I had initially been afraid that there would be little local food available in the area because we are a tiny university town and it's so cold here much of the year, but was I wrong! The Orono Farmer's Market is year-round (though diminished in the winter) and features veggies, fruit, honey, maple syrup, poultry, pork, beef, fish and <span style="font-style: italic;">lawbstah</span>, baked goods, cheese, cured meats, and more. It is spectacular and is within walking distance of both my office and my house. During Andrew's weekend visit, we made a trip to the farmer's market and came away with a huge bag of goodies. I have already been going twice a week and can see that my paycheck will be feeding my farmer's market habit, but it is comforting to know I can keep my pantry stocked with good, local treats. Come for a visit and sample our Maine fare!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG9lJvp7innQ_bHn1b3WqXsZeyCa7dlM6L5-4u3-pZCgotWx9DuBD95gw1fXw_aBuoo6m1Trb2zzWZlHU3QBGSLc8JrnFjIsutX5pvEK6VI7iwFexUteinPYv4d1wqxoCPDUCrj-CrUOi/s1600/IMG_2275.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG9lJvp7innQ_bHn1b3WqXsZeyCa7dlM6L5-4u3-pZCgotWx9DuBD95gw1fXw_aBuoo6m1Trb2zzWZlHU3QBGSLc8JrnFjIsutX5pvEK6VI7iwFexUteinPYv4d1wqxoCPDUCrj-CrUOi/s320/IMG_2275.JPG" alt="" id="BLOGGER_PHOTO_ID_5648918137644419778" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Chef Andrew enjoying an evening on the deck - he grilled Chestnut Farm steak while I prepared Farmer's market salad and corn on the cob. A fantastic New England feast!<br /></span></span></div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-35665670777190043732011-09-04T12:32:00.000-07:002011-09-05T09:33:17.239-07:00More thoughts on grains...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lz1ATBRX7HSP3_yUHvVLabE6URCCY-POSGzfWmWaFfgsRwPMDcadL_U5oS0hSMqOIzY9rNzV8afZd3lxVNBJPnkvHeFs-IK3YJuIRa377Mn4MLrOZ461y3_Ot23EE4yF2EgU-yJQ6Jk1/s1600/IMG_2256.JPG"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF5sSQ1qqI9RKfvtwdg7wlb-PXJNc-ej6ehE7zn1Z0b1p10p-f3yVrzWw-LKe678InemNjCPfalgmUMDjcLpU7RHycGoO4ZLHtkRdUonzXnxMM29eqAf9qcHFPZg6BqCfYUAAbJiMDg8u/s1600/IMG_2252.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF5sSQ1qqI9RKfvtwdg7wlb-PXJNc-ej6ehE7zn1Z0b1p10p-f3yVrzWw-LKe678InemNjCPfalgmUMDjcLpU7RHycGoO4ZLHtkRdUonzXnxMM29eqAf9qcHFPZg6BqCfYUAAbJiMDg8u/s320/IMG_2252.JPG" alt="" id="BLOGGER_PHOTO_ID_5638950496954677362" border="0" /></a>In the last few days, I have had grains on the brain. Martha Stewart <span style="font-style: italic;">Living</span> featured an article on grain salads this month, and I read a Boston Globe <a href="http://www.boston.com/lifestyle/food/articles/2011/08/03/ben_lester_discusses_the_grain_csa_he_runs_in_amherst/">article</a> featuring Ben Lester, who runs a bakery and grain CSA in Western Massachusetts. I have wanted to join, but am just too intimidated by the enormous amount of grain in the share (over 100 lbs!)...but, it got me thinking about the jars of grains I have stored in our pantry. As I said in a <a href="http://somervillelocal.blogspot.com/2011/08/susans-oven-risotto.html">previous post</a>, we need our grains to stay healthy, whether they are locally available, or not. So, I decided to move beyond rice this week and started cooking with bulghur and wheat again. The results were wonderful! Last night while Andrew was roasting Chestnut Farm chicken on his new grill, I cooked a bowl of bulghur wheat and mixed it with cherry tomatoes from Waltham Fields Community Farm, parsley from Susan's garden, and homemade salad dressing. When the chicken, which was marinated beautifully, was done, we shredded it and added it to the salad for the lovely - and very simple! - result pictured above.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lz1ATBRX7HSP3_yUHvVLabE6URCCY-POSGzfWmWaFfgsRwPMDcadL_U5oS0hSMqOIzY9rNzV8afZd3lxVNBJPnkvHeFs-IK3YJuIRa377Mn4MLrOZ461y3_Ot23EE4yF2EgU-yJQ6Jk1/s1600/IMG_2256.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lz1ATBRX7HSP3_yUHvVLabE6URCCY-POSGzfWmWaFfgsRwPMDcadL_U5oS0hSMqOIzY9rNzV8afZd3lxVNBJPnkvHeFs-IK3YJuIRa377Mn4MLrOZ461y3_Ot23EE4yF2EgU-yJQ6Jk1/s320/IMG_2256.JPG" alt="" id="BLOGGER_PHOTO_ID_5638950503123869170" border="0" /></a>To accompany the leftovers for today's lunch, I made flatbreads from our Massachusetts wheat. I perused several of my favorite cookbooks for flatbread recipes and decided to go with a simple pita bread recipe, which you have seen Susan <a href="http://somervillelocal.blogspot.com/2010/09/going-away-party.html">make before</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAtemYyD0iwgMsIMcI7fahXu-FPwZk-NrMOyr8ZNL2r6VdZZn5rOEMMLRhb_m9wE82bM4CA1ec2fJcEcJzNMQVPMa2xgzJHwfra0s4WrSNLCkzRqsL_qsvEdOW06yDm77vkg4d4s1YZf5/s1600/IMG_2253.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAtemYyD0iwgMsIMcI7fahXu-FPwZk-NrMOyr8ZNL2r6VdZZn5rOEMMLRhb_m9wE82bM4CA1ec2fJcEcJzNMQVPMa2xgzJHwfra0s4WrSNLCkzRqsL_qsvEdOW06yDm77vkg4d4s1YZf5/s320/IMG_2253.JPG" alt="" id="BLOGGER_PHOTO_ID_5638950499545687154" border="0" /></a>It took me just a few minutes to grind the 3 cups of flour necessary for the recipe, and instead of letting the pitas puff in the oven (who wants to turn on the oven in this humidity?), I cooked them on the cast iron griddle. They are done within minutes and produce these lovely, browned breads, which are wonderful as wraps for the salad.Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com2tag:blogger.com,1999:blog-7013513010330639532.post-31918847701342105262011-08-08T17:11:00.000-07:002011-08-08T17:44:26.537-07:00Birthday Foraging Expedition<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0it6MkoUMC3E02WXVXgG-f05SNievCrFvkqp6xMc8Hyo_5PTGZcSN3-UDzDUJrGLgRAtXLLijRk1WNYEHQedi5qs20edhQNuz5TBhUxmCl41ELx4J3P8m6Cw80hFifAsdsAMBDCvW1Gk/s1600/IMG_2046.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0it6MkoUMC3E02WXVXgG-f05SNievCrFvkqp6xMc8Hyo_5PTGZcSN3-UDzDUJrGLgRAtXLLijRk1WNYEHQedi5qs20edhQNuz5TBhUxmCl41ELx4J3P8m6Cw80hFifAsdsAMBDCvW1Gk/s320/IMG_2046.JPG" alt="" id="BLOGGER_PHOTO_ID_5638647184818275346" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Susan tries something green and hearty during our foraging tour - brave girl!
<br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjYRNQWMzGiq6BowX1NdUF0P-uE_i44azY4I-6sd46TqqNg86KG_ZJ6Ht1fjF__NT42tfax0607zOGwVzvn8Zz_jhcLSsQgTzoGa1dvgzUD1j1nc91-_63kOhJgpQ70a4kJ2ZoG-jn6tF/s1600/IMG_2044.JPG">
<br /></a>We are having *crazy* weather here in New England this summer. Today it is so humid that I am huddled by our new air conditioner, hoping to get a little bit of relief from the sticky, icky, yucky day. It has been much improved by my cold glass of white wine, and a tour of this summer's photos...including those from my birthday. My birthday falls at the end of June, and we spent the evening at Waltham Fields Community Farm - just what I love! Susan, Tim, Andrew, and I participated in a foraging tour of the farm, we ate birthday potluck dinner (including rhubarb pie!), and stayed to watch Andrew host star gazing night for farm members. It was a happy, relaxing way to spend the evening, and a fantastic way to forget that I am currently in my mid-30s.
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHerzWgSrOBkxSJbXRPKLUWTWIYD0huJjoyMWjjwp3YiFwkqlCyEEBN1_JtycDwmpHi9UUipcttLojGmJbHbdXUT5gOz6TUAuEhyphenhyphenEkG2QFvL4KhSoHT1S2z0SpFbYecY185g8YuRkdtuC/s1600/IMG_2053.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHerzWgSrOBkxSJbXRPKLUWTWIYD0huJjoyMWjjwp3YiFwkqlCyEEBN1_JtycDwmpHi9UUipcttLojGmJbHbdXUT5gOz6TUAuEhyphenhyphenEkG2QFvL4KhSoHT1S2z0SpFbYecY185g8YuRkdtuC/s320/IMG_2053.JPG" alt="" id="BLOGGER_PHOTO_ID_5638647273556245650" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">WFCF in the evening light.
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<br />On our foraging walk, we learned about many, many plants that one can harvest from the Massachusetts landscape - I will admit that I'm a bit lukewarm about the greens, but the nuts and berries are quite tasty. We enjoyed fruit leather made from Autumn Olive, toasted black walnuts and hickory nuts, and a June berry pie made by the leader of our foraging expedition. As the guide said, we do NOT recommend that you go out and pick things from the landscape without a proper guidebook - there are few things in Massachusetts, besides mushrooms, that could kill you, but you do not want to get sick. If you are interested in attending a foraging walk or learning to forage with a guide book, check out <a href="http://users.rcn.com/eatwild/bio.htm">Russ Cohen</a>, our guide. And, now, enjoy our photos!
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa_0yg1SeECPDVa0Uoh31E3qu0G0JmXhqqWawO7VL6R2eQsPfGS97yU8eO3PB4ArOHW6s0qthLz_eGQBSkU4_UrXWkCiq98UWMablwfkySbN61STM6efZo1BzTI4T0sWisZbbACJ5L-zw/s1600/IMG_2042.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 297px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa_0yg1SeECPDVa0Uoh31E3qu0G0JmXhqqWawO7VL6R2eQsPfGS97yU8eO3PB4ArOHW6s0qthLz_eGQBSkU4_UrXWkCiq98UWMablwfkySbN61STM6efZo1BzTI4T0sWisZbbACJ5L-zw/s320/IMG_2042.JPG" alt="" id="BLOGGER_PHOTO_ID_5638647172149861138" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Russ Cohen educates us about the natural bounty of the landscape.
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<br /></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlysCIBkxEj-CYZlivfvtwH5Ib3ZlQl4nRAvK_Lj9Lh8GjdfHCjdGTJp05tBMLFni1VsCzDq7ghyphenhyphenR5kRsp0dxM0sYCmAp6rsdaEDiNKvX_gxHZr4vztfwfBEMW83c7CCZ7pwColzREnPH/s1600/IMG_2052.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlysCIBkxEj-CYZlivfvtwH5Ib3ZlQl4nRAvK_Lj9Lh8GjdfHCjdGTJp05tBMLFni1VsCzDq7ghyphenhyphenR5kRsp0dxM0sYCmAp6rsdaEDiNKvX_gxHZr4vztfwfBEMW83c7CCZ7pwColzREnPH/s320/IMG_2052.JPG" alt="" id="BLOGGER_PHOTO_ID_5638647190112256434" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Tim was totally into it!
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<br /></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjYRNQWMzGiq6BowX1NdUF0P-uE_i44azY4I-6sd46TqqNg86KG_ZJ6Ht1fjF__NT42tfax0607zOGwVzvn8Zz_jhcLSsQgTzoGa1dvgzUD1j1nc91-_63kOhJgpQ70a4kJ2ZoG-jn6tF/s1600/IMG_2044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 297px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjYRNQWMzGiq6BowX1NdUF0P-uE_i44azY4I-6sd46TqqNg86KG_ZJ6Ht1fjF__NT42tfax0607zOGwVzvn8Zz_jhcLSsQgTzoGa1dvgzUD1j1nc91-_63kOhJgpQ70a4kJ2ZoG-jn6tF/s320/IMG_2044.JPG" alt="" id="BLOGGER_PHOTO_ID_5638647180848134514" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Though they are an invasive species, autumn olives are a lovely berry that make great fruit leather.</span></span><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-size:85%;">
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxbxzzlQTeZhMWIhxLug98elzSwBx6nP0V09elkpCPQsFN7yBHincHid0fkP6bQq-5j4RInY5D9k5B9eAiDqHjpRdZDb0FipPlKLtL5AJQ7gJmEHWE3cF5UZ5BQG98KGKttSKlyb5uTaH/s1600/IMG_2043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxbxzzlQTeZhMWIhxLug98elzSwBx6nP0V09elkpCPQsFN7yBHincHid0fkP6bQq-5j4RInY5D9k5B9eAiDqHjpRdZDb0FipPlKLtL5AJQ7gJmEHWE3cF5UZ5BQG98KGKttSKlyb5uTaH/s320/IMG_2043.JPG" alt="" id="BLOGGER_PHOTO_ID_5638647178226674130" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Hickory (l.) and black walnut (r.) - we ate them both, but I preferred the hickory nut - black walnut is definitely an acquired taste, but is widely available in New England forests.</span></span>
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<br /></div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com1tag:blogger.com,1999:blog-7013513010330639532.post-43433345368306559922011-08-03T07:58:00.002-07:002011-08-03T08:00:39.043-07:00Lettuce extraordinaire!Possibly the biggest head of lettuce I've ever seen. It took 6 people to finish this thing off...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCBV_Pkyt5CbjRqN9ZvFlo_bnGE2pd-Nle77gkKgXj0fI6v46OAYfsT1i37cY_CgHAMdhKSDmnojMF-vjACVLYB5kmuR69LQo54IeGR-LWPWd8gibBO1HbAtHAIjG_pOpFID_UVSzg0c8/s1600/IMG_2128.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 248px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCBV_Pkyt5CbjRqN9ZvFlo_bnGE2pd-Nle77gkKgXj0fI6v46OAYfsT1i37cY_CgHAMdhKSDmnojMF-vjACVLYB5kmuR69LQo54IeGR-LWPWd8gibBO1HbAtHAIjG_pOpFID_UVSzg0c8/s320/IMG_2128.JPG" alt="" id="BLOGGER_PHOTO_ID_5636644660093766530" border="0" /></a>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com4tag:blogger.com,1999:blog-7013513010330639532.post-77699977227839301232011-08-01T11:00:00.000-07:002011-08-02T08:18:22.759-07:00Susan's Oven Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAQLyUdpkdIsWnUZFjgwoPwopB-irmLVilFnpsqZIzBoDj5VfqbShWOO7D-l-JluvzyYaP-_e7PxorfIX9OaQ3vXnjz_9rPbLbPjxszLg1NTfCaZfNkDkgI_pqG1AMNCDeevp7jR7IJBE/s1600/IMG_2133.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 302px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAQLyUdpkdIsWnUZFjgwoPwopB-irmLVilFnpsqZIzBoDj5VfqbShWOO7D-l-JluvzyYaP-_e7PxorfIX9OaQ3vXnjz_9rPbLbPjxszLg1NTfCaZfNkDkgI_pqG1AMNCDeevp7jR7IJBE/s320/IMG_2133.JPG" alt="" id="BLOGGER_PHOTO_ID_5636277359376871298" border="0" /></a><br />Grains sure are hard to come by here in New England. When we lived in California we ate rice from the Sacramento Valley, but otherwise we just bought grains in bulk - and that's what we're doing here, too. I have found Maine cornmeal and the lovely wheat from western Massachusetts, but we need our whole grains to stay trim and fit! So, I do buy rice, quinoa, and other things, and occasionally we get a bag of wheat or barley from the Enterprise Farm Share. If you, dear readers, have suggestions for where to find more local grains, please let me know.<br /><br />Now that Susan and Tim are on their honeymoon in <span style="font-style: italic;">la bella</span> Italia, I have been craving Italian goodness...pizza, ricotta, tomatoes and basil, olives...Risotto, a creamy Italian rice dish, is one of my favorite meals and is a great way to use up the veggies from the Waltham Fields Share, especially when one begins to grow tired of summer squash and zucchini. My sister Susan is an absolutely wonderful cook and she has several tried and true recipes (if you're lucky, I'll share some more). One of these is an oven risotto that takes less than half an hour from beginning to your bowl. This is not the traditional way to concoct an Italian risotto and may offend you die-hard risotto eaters, but it sure is quick and delicious.<br /><br />I'm writing this as the smell of risotto fills the air - temperatures are finally cool enough for me to turn on the oven and we had an abundance of veggies in the fridge. Hopefully this will satisfy my Italian cravings!<br /><br /><span style="font-weight: bold;">Susan Foster's Oven Risotto:</span><br />1/4 c. onion, chopped<br />1-2 c. other veggies - leeks, summer squash, zucchini, fennel, or whatever hearty summer veg you might have on hand - cut into very thin slices. If you are using peas or other very delicate vegetables, cook these separately and add at the end!<br />Sautée the veggies in olive oil in a pan you can cover (a covered sautée pan or Le Creuset pot, for instance). Add salt and pepper.<br />When the veggies are soft, move them to one side of the pan and add 3/4 c. arborio rice - sautée until it begins to turn translucent (2 minutes, approximately).<br />Add 1/4 c. dry white wine and cook off alcohol.<br />Add 1/2 c. chicken stock and 1 1/2 c. boiling water.<br />Bring mixture to a boil, cover, and put into a 425-degree oven.<br />Check the rice after 5-10 minutes and stir.<br />After another 5-10 minutes, the mixture should be sticky and gooey, but not dry - at this point you can add 1/4-1/2 c. grated parmesan cheese.<br /><br />...and the buzzer tells me my risotto is ready, so off I go, white wine in hand, to imagine I'm in an Italian villa overlooking the sea. <span style="font-style: italic;">Buon appetito!</span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN7y_1JE100v3Zqhraq_PZ4ELelO1hWbIj-GObGYosNHtLqeyQh_Qfcbsy0INJlBeCytSx-rTk-4Pdn_KYeECIDYZQZTgAJpQeLrQnVZmGf7f9jt3GcYX-9vc9SHnSAgQlE4WEURMsr_f/s1600/IMG_2138.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 241px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN7y_1JE100v3Zqhraq_PZ4ELelO1hWbIj-GObGYosNHtLqeyQh_Qfcbsy0INJlBeCytSx-rTk-4Pdn_KYeECIDYZQZTgAJpQeLrQnVZmGf7f9jt3GcYX-9vc9SHnSAgQlE4WEURMsr_f/s320/IMG_2138.JPG" alt="" id="BLOGGER_PHOTO_ID_5636277368048444130" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">Using my Barefoot Contessa cookbook as a guide, I made the leftover risotto into cakes - mix with a bit of yogurt or ricotta cheese, coat in bread crumbs, and sautée in olive oil.</span><br /></span></div>Catherine Westhttp://www.blogger.com/profile/07615381254285120712noreply@blogger.com5