March Madness!

Posted on March 19, 2012 by twistedbasics

Does this look like March in Michigan to you?

No, it’s not hoops and the tourney, but some of the oddest weather we’ve ever seen.  We just finished up with an extremely mild winter.  We only had three significant snow falls, which were literally gone 3-4 days later.  The entire season was back and forth, up and down.  But now, what do you say to temperatures over 35 degrees above normal?  We have set record after record already for this time of year.  If I thought I was disoriented during the winter, I’m totally confused having late May in mid March!

Our family in California is having colder than normal temps, while we are in shorts and sleeveless shirts!  Although there are still some hold-outs claiming that climate change is bad science and a conspiracy, I for one am quite convinced of its truth.  The question is what do we make of all this weather stuff anyway?  As a farmer, if the weather can’t teach you flexibility, nothing will.  So here we are getting a jump on our season, by tilling six weeks ahead of schedule.  What the heck, just take each day as it comes, stay flexible and get going!

Towanda and I getting ready to till one of our fields.

Towanda and me getting ready to till one of our fields.

Beautiful soil, ready for planting.

For those of you who have followed our adventures in farming, you know that our garlic crop has been a lesson in itself!  We have had success and failure due to weather extremes and growing in clay.  We have lost thousands of dollars in seed stock, yet stay committed to a crop that gives us such joy we refuse to give up on it.  After three consecutive years of frustration, Val decided to get completely out of the box.  When traditional methods fail, its time to rely on your own knowledge of your land, its cycles and its personality.  We have purchased seed stock for many years.  Last year, we had some seed stock that did not look viable and I was heading for the compost pile.  Just before I was ready to chuck it, Val told Zac and I we were going to plant it.  We couldn’t believe it!  Quick frankly, it looked like crap, not to mention it was the wrong time of the year.  Yet plant it we did….when will I learn?  By fall, we had some of the highest quality single bulb seed stock we had ever seen! We were clearly on to something!  Seed stock adapted to our land and climate could be the ticket to success.  Time will tell.  It takes two years for this method to come to fruition.  If it works, we will no longer need to purchase garlic stock, which could save us thousands of dollars annually.

Seed stock

So since it’s May in March, we have opened up the screened-in porch and have already enjoyed gin and tonics, along with a rousing game of Mexican Train dominoes.  Today after tilling we decided to retrieve some fresh-frozen cannellini beans from our freezer and make a warm bean and herb salad.  The hoop-house herbs are looking great, particularly because of our mild winter.  It’s one of the many ways to use fresh beans, and pairs well with anything on the grill.

cup

Fresh herbs from the hoop-house.

Warm Bean Salad With Olives and Herbs

  • 3 cups drained cooked white beans, such as cannellini, navy or flageolets; (reserving 1/3 cup of cooking liquid)
  • 2 Tbsp good quality olive oil
  • 3 garlic cloves, minced
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp finely chopped fresh thyme
  • 1/2 cup sliced Kalamata olives
  • 1/4 cup  chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into small pieces
  • 3-4 Tbsp fresh lemon juice
  • Kosher salt & freshly ground black pepper to taste

Yummy ingredients


  1. Place beans in a medium nonstick skillet and set aside.
  2. To make the dressing, in a small skillet, combine the olive oil and garlic over low heat, and cook until garlic is soft, about 3 minutes.
  3. Increase heat to medium and add the rosemary and thyme.  Cook for an additional 3 minutes.  Do not let garlic brown.
  4. Add the bean cooking liquid and olives, increase heat to high and boil for 30 seconds.
  5. Scatter the parsley and basil over the beans and pour the dressing over the beans, tossing to coat.  Heat until beans are warm and most of the dressing has been absorb by the beans.  Serve warm.
Serves 4

Wonderful, warm and satisfying!

“It’s spring fever.  That is what the name of it is.  And when you’ve got it, you want – oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! ”   ~Mark Twain

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The Devil’s in the Details

Posted on February 24, 2012 by twistedbasics

Being vegetable farmers, we don’t eat out a lot.  When we do go into town and want to eat out, we tend to stay away from chain restaurants.  In a pinch we are willing to eat at Panera or Chipotle.  There are many reasons for this that I won’t go into now, but suffice it to say, we can eat better at home.

We did however find ourselves in Panera the other day for lunch.  I was desperate for the restroom at the time, so while Val was ordering I hurriedly headed in that direction.  I opened the door to find a man standing there.  He looked surprised, then annoyed.  I gave him my best disapproving look and slipped into a stall, promptly locking myself in.  I waited until I heard the thud of the restroom door and let out a sigh of relief.  What was he doing in here anyway?  Hopefully he wasn’t a pervert!  Maybe he was just confused?  No, I thought and settled on jerk.  I finished my business, unlocked the stall and headed to the sink to wash my hands.  It was then I noticed the urinals to my right.  My face flushed bright red in the mirror.  I gathered my pride, picked up my 2 inch self and quietly slithered out of the restroom, hoping desperately to go unnoticed.  They really should make those signs bigger!  Walking briskly past the gentleman who had been in the men’s room, I flashed him my best smile, although my flushed face was a dead giveaway.  I sat down across from Val and said, “I think I’ve lost my appetite.”

“How come?”

I was full of humble pie.  All the way home we would look at each other, laugh hysterically and I would just shake my head.  I was so sure.  Once home it was clear that I needed some comfort food.  We settled on homemade Mac-N-Cheese.  At least it was something I could be sure of!

Assembling the ingredients

In the beginning, mac-n-cheese for me was made with good old-fashioned Velveeta and plenty of it.  Then we upgraded to Kraft, as it was cheep and easy.  Sometimes we would even jazz it up with a little diced ham.  After having my fill of this approach, when I was single and low on cash, I started looking for the real thing.  I soon found there are many approaches to homemade mac-n-cheese.  I now use a version which enables me to use many different kinds of cheese, along with protein and vegetable additions.  I appreciate a recipe that offers so much flexibility and that can be adjusted to the diners preferences.  Top it with homemade breadcrumbs and bake it for a real down-home and satisfying dish.

Flexible Mac-N-Cheese:

For the topping

  • 1 clove garlic, pressed
  • 3 Tbsp unsalted butter, melted
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 2 Tbsp finely grated Pecorino cheese

Pre-heat your oven to 350 degrees F.  Place bread crumbs on cookie sheet or jelly roll pan and toast lightly (about 8-10 minutes).  Place toasted bread crumbs in bowl and toss with butter, garlic and cheese.  Set aside.
For the cheese sauce
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Kosher salt
  • 3-5 cups of freshly grated soft cheese such as: Sharp Cheddar, Gruyère, Comte, Gouda, Fontina, Monterey Jack or Havarti
  • 1 cup finely grated accent cheese such as:  Parmigiano-Reggiano, Pecorino, Feta, Chevre or Mascarpone

Melt butter in a heavy-duty saucepan or Dutch oven on low.  Whisk in flour and continue to whisk over low heat for about 3 minutes.  The butter and flour should gently bubble without coloring.

Making a roux for the cheese sauce

Slowly add the milk, while whisking constantly.  Whisk until the sauce is smooth and has the consistency of heavy cream, about 6-10 minutes.  Raise the heat to medium and bring the sauce to a simmer, continuing to whisk constantly.  Lower the heat to maintain a gentle simmer and cook for 10 minutes.  Turn off heat and gently whisk in your cheeses and any herbs and spices you have selected.

  
Optional Herbs or Spices
  • 1 1/2 tsp fresh herbs such as thyme, rosemary, sage or 1/4 cup of parsley (no more than two)
  • 1 tsp of freshly ground black pepper, dry mustard or toasted and ground cumin or 1/2 tsp of cayenne pepper or nutmeg (no more than two)
Add-Ins (optional)
  • Combinations of vegetables and/or proteins up to 3 cups such as:  frozen peas, carrots, cauliflower, broccoli, ham or prosciutto, scallions, Brussels sprouts, mushrooms, chard or kale, bacon or pancetta, jalapeno or Serrano chiles. 
Make sure you cut and cook your vegetables until just tender or al-dente before adding them.  Fry your bacon or pancetta ahead of time, then drain on paper towels.                        
Pasta
  • Use 16 oz or 1 lb of pasta such as:  elbows, shells, penne, campanelle, ziti, cavatappi, rotini or pipette.
Boil the pasta according to package directions, less one minute.  Drain and place it back in warm pot to combine the rest of the ingredients.  I do this while I’m making the cheese sauce.  Mix pasta, cheese sauce and  add-ins to combine.  Place in 13×9 inch casserole dish, and top with reserved breadcrumbs.  Place in 350 degree oven for 20 minutes or until hot and breadcrumbs are golden.  Serve immediately.
Serves 6

This version has spinach, ham, Monterey Jack, Fontina & Pecorino

“Swallow your pride occasionally, it’s non-fattening.”  –author unknown

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Cabbage Rolls Revisited

Posted on February 15, 2012 by twistedbasics

I love cabbage rolls.  My mother-in-law Elsa made them for me the first time in the early 80’s.  She mixed beef and pork together with onions and rice, placed them in cabbage leaves and tied them with thread.  She called this peasant-food.  Her son John and I called it heaven.  The first time I tried making cabbage rolls I was surprised just how bad I was at getting the leaves separated from the head in one piece.  I kept saying, “It can’t be that hard!”  Yet I was terrible at it.  This surprised me as I feel pretty confident in the kitchen; I just couldn’t get the technique down.  I would either tear the leaves or end up with mush.

The other day when I was dusting my study, I picked up Elsa’s picture and said, “I sure do miss your cabbage rolls.”  I decided to get out of the box and approach it differently.  Why not turn it into a casserole I thought?  It would be less time-consuming and we could enjoy it more often.  While I was getting out of the box, I decided to use ground lamb, different spices and feta for a different take on it completely.

Assembling the ingredients

Doing the cabbage “rolls” as a casserole allowed me to follow my own whimsy.  I could shake it up a bit with non-traditional spices and be able to enjoy more cabbage in the process.

Ready for mixing

Lots more cabbage!

Cabbage and Lamb Casserole

  • 1 medium head green cabbage (about 2 lbs), remove core, half and slice in 1/2 inch sections
  • 1 lb ground organic lamb
  • 1 large yellow onion, finely chopped
  • 1 large farm-fresh egg
  • 4 oz (1 cup) crumbled feta
  • 1/2 cup short-grain rice, such as Arborio
  • 1 Tbsp finely chopped fresh oregano (1 1/2 tsp dried)
  • 1/2 cup finely chopped fresh flat-leafed parsley
  • 1 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • Salt and freshly ground black pepper to taste
  • 1  15 oz can chopped tomatoes (I used our own canned tomatoes)
  • 1 cup chicken broth (I also used homemade)
  1. Preheat oven to 400 degrees F.  Grease a 13×9 inch casserole dish with butter.
  2. Cut cabbage in half, core, then slice in 1/2 inch wedges.  Place the wedges in casserole dish so that they overlap each other in two rows.
  3. In a large bowl, use your hands to combine the lamb, onion, egg, rice, parsley, oregano, lemon juice, cumin, fennel, salt and pepper.  Place on top of cabbage, leaving a 1 inch space around the sides of casserole so that cabbage shows through.
  4. Combine the tomatoes and chicken broth in a medium bowl, then pour the mixture over the meat.  Cover with foil (shiny side down).
  5. Bake covered for 45 minutes.  Uncover and bake an additional 30 minutes.  Let stand 15 minutes.
Yield:  6 servings

Ready for the oven

New traditions!

“A smiling face is half the meal.”  –Latvian quote

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Awakening Curious George

Posted on February 2, 2012 by twistedbasics

The view out our kitchen window on Sunday

Our view today, just four days later

Our seesaw winter continues.  Winter blows in, then spring comes barking at its heels.  It leaves me feeling unsettled and edgy.  I can’t quite relax with all this change blowing around me.  Usually winter evokes a certain sense of solitude and quiet.  It is the time that I generally read and write.  These days I find it difficult to find my center.  My writing projects are left scattered across my desk, waiting for me to settle in and focus.  Before long  we will be in the greenhouse planting tomatoes and the opportunity for writing will be gone.  I have always found my true north by the seasons.  I could never live in an area where there wasn’t a solid delineation for each one, some internal call for change, yet the seasons themselves seem confused and muddled; their ambiguity disorienting.

When confused, I find there are two things that help immensely, my home and my thirst for discovery.  My home offers me a sense of place where I am loved unconditionally.  Without it I would be a boat without a rudder.  My sense of discovery helps me to not wallow in my insecurities and self-pity.  The other day while I was going dishes, Val came in with a hand-made spoon.  “Look what I made!  Would you like to try?”  I looked at her with doubt.  I had never used power tools in my life.  I put on my coat and followed her out to the barn.  We looked at the wood we had recently had our friend Ted mill for us from a fallen cherry tree on her father’s property.  “You don’t see grain like this anymore,” she said.  “You won’t believe how much character it has when you start working with it.”  I heard a voice whisper, “carpe diem” in my ear.  I looked at the wood in front of me, and selected a piece that might make a good salt-bowl.  Val used the band saw to cut it into a small cube, which I took over to the sander. Val offered some simple instruction about the mechanics of the sander, then stepped back and said, “Have at it!”  I held the cube in my hand, turning it over and over to examine its grain and how I might approach it.  I turned on the sander, took a deep breath and started rounding off the corners.  After a few moments I would look at it and adjust.  Before long it started to take shape.  To my surprise I was completely immersed and enjoying myself.  We figured out how to attach a lid with a brass pin and drill out the center for the salt.  I found myself learning by doing, developing a dimension of myself I had not yet tapped.  Since then I’ve made about a dozen salt containers complete with spoons.  Most of these have been given away as gifts.  We have ventured into spoons, spatulas and pasta/salad paddles.  As we explore we have decided to bring these items to market in May.  We feel these kitchen wood-crafts would complement our vegetable sales, along with bringing some much-needed revenue.  Since coming to the farm, I am shocked at how much life has been thrust my way.  It’s virtually impossible to be bored, although I am still learning to find the balance between being and doing.  One thing I can say is that I’ve never felt more alive.

My beautiful cherry salt-bowl

Solid cherry wood-crafts

We have scheduled Friday and/or Saturday to be our ‘shop’ days.  One of my favorite things to do before we go out, is to watch Val make her wonderful Lemon Scones.  There are few things better with a hot cup of coffee.  After trying many scone recipes over the years, Val has adapted this one from the Zuni Cafe cookbook.

Perfection!

Lemon Scones

  • 3 cups all-purpose flour (we use King Arthur)
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 pound cold butter (2 sticks)
  • Grated zest from one lemon
  • 1/2 cup golden raisins
  • 1 large farm fresh egg
  • 1/2 cup whole milk
  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper or use silicone mats.
  2. Combine the flour, sugar, baking power, and slat in a large mixing bowl and mix well.
  3. Add lemon zest and butter.  Cut in the butter until it is the size of small peas.  Add golden raisins.
  4. Whisk together the egg and milk.  Add to the dry ingredients and mix and fold until the dough masses and the flour is absorbed.
  5. Divide the dough in half and shape into 2 balls.  Pat each one into a 6 inch circle on a lightly floured surface.  Cut like a pie into 6 wedges each.
  6. Bake until edges are lightly golden and firm to the touch, about 25-30 minutes.

Serve warm from the oven with lots of sweet butter to melt into all the crevices.

Yield: 12 scones

“Happiness is homemade.”

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Confessions of a Tree Hugger

Posted on January 21, 2012 by twistedbasics

Solitary against the winter sky.

It’s been a strange winter.  Here we are in the later part of January with only our second real snowfall.  It too will be gone sometime this week with temperatures in the upper 30’s during the day.  We’ve been in a cycle of bitter cold followed by moderate temperatures all season.  As farmer’s, the weather is of constant interest to us, as the reality of climate change has us planning for future weather extremes which seem to be the new ‘normal’.  We have found ways to extend our season, by building hoop houses.  We have diversified our crops so that if one fails due to unforeseen weather, we have other crops that might like warmer temperatures or higher amounts of precipitation, like potatoes and onions.  Each spring when we hit the ground running we realize not only are we getting a little older, we need to be more physically active during our off-season.

Main building at Pierce Cedar Creek Institute

We are fortunate to have a wonderful environmental facility only 5 miles away from us, with excellent hiking trails on over 600 acres of land in Barry County.  Pierce Cedar Creek Institute is a cross between a nature center and a biological station.  Its mission is to teach personal stewardship for the land around us.  Whenever we hike the many trails we not only exercise our bodies, but our hearts, as we enjoy the gift of land that is cared for by its members and interns from various state-wide universities.  It is a great place to experience and learn from nature.

Quiet creek running through a wetland.

Section of beautiful Brewster Lake Trail, 1.8 miles

By going out on Pierce Cedar’s hiking trails 3 times a week we hope to be in shape to start our farm season in April.  Our two dogs Ella and Bleu know when I get Bleu’s harness out that we’re going for a hike.  Bleu can hardly contain himself.

Ella, Val & Bleu on the Old Farm Trail

When we return home, all the fresh air has our stomachs growling.  Our resident baker Val knew it was time for some home-made oatmeal cookies.  These are moist and chewy, with dried tart cherries from Well’s Orchard in Grand Rapids.  Healthy never tasted so good.

The freshest ingredients make the best cookies

Val’s Oatmeal Cookies

  • 1 1/2 sticks unsalted butter (12 Tbsp)
  • 1/2 granulated cane sugar
  • 1 cup light brown sugar
  • 1 farm fresh egg
  • 2 Tbsp water
  • 1 tsp pure vanilla extract
  • 2/3 cup unbleached all-purpose organic flour
  • 1 tsp ground cinnamon
  • 1/2 salt
  • 1/2 baking soda
  • 3 cups quick-cooking oats
  • 1 cup dried tart cherries
  1. Preheat the oven to 350 F.  Line two cookie sheets with silicone baking mats.  Alternately grease two baking sheets.
  2. Cream together the butter and both sugars until fluffy.  Add the egg and beat thoroughly.  Mix in the water and vanilla.
  3. Sift together the flour, cinnamon, salt, and baking soda; add to egg mixture and mix well.  Add the oats and cherries, and mix.
  4. Use a cookie scoop, placing 12 cookies evenly on mat; alternately use large spoons and form cookies using about 2-3 Tbsp of batter for large cookies.
  5. Bake until edges are done but the centers are still soft, 15-17 minutes.  Let cool for 5 minutes then transfer to a rack and cool completely.

Yield:  About 2 dozen cookies

Ready for the oven

These won't last long!

“If cookies be the food of love….munch on!”  –Dame Judi Dench

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What Goes Around Comes Around

Posted on January 5, 2012 by twistedbasics

It sometimes seems like it’s the little things.  An unexpected smile or phone call, someone shares a story that touches you.  I was in the bank today making a deposit, when one of the tellers shared with me that when she was checking out at the grocery store the other day, the cashier was admiring the silver ring on her finger.  She said it would be nice to have something like that to leave her granddaughter someday.  Without hesitating the teller gave the cashier her ring.  She immediately blushed and said, “I couldn’t possibly take it.” to which the teller said, “Of course you can.”

I grabbed her hand and said, “Thank you for sharing such a wonderful story.  I wish all of us were as quick to give without expectation.”  I left the bank feeling a little lighter.   I like to feel that I too am a generous person.  I want to be able to give without expectation, to help lighten someone’s load with a kind word or gesture.  I find it strange that we sometimes hear that offering assistance to others is enabling.  So often we hear how ‘poor choices’ are the reason that so many people lead unfulfilled and unhappy lives.  Yet no one ever completely avoids poor choices, no matter how much they plan.  Life is a series of events both planned and forced on us.  I have been lifted immeasurably by the unexpected kindness of others.  Kindness too, is a choice.  My New Year’s resolution is to give it away as much as possible.

After vowing to make kindness a regular part of my life (along with wearing my eye-glasses regularly), Val and I sat down with dozens of seed catalogs to plan the 2012 vegetable season.  We always vow to be more organized, knowing fully that life will happen outside of these plans and demand our flexibility.  As both of us are approaching sixty in a few short years, we decided to reduce our heavy physical labor.  Of course farming is about physical labor, but some crops are more labor intensive than others.  This year we cut back our seed-potato order from 650 lbs. to 500 lbs., and increased our onion sets from 20 lbs. to 35 lbs. (onions being much easier to harvest).  We are planning to grow more Jerusalem artichokes, lettuce, bush and shelling beans.  We thought we might grow fewer heirloom tomatoes, but after reading descriptions of endless varieties, we knew this was futile.  Sadly our friends Tim and Steph will be relocating, so it looks like we will be venturing back into herbs.  They will be sorely missed in our community, as they had created two successful businesses with their energetic attitudes.  Their need to be closer to family trumped Cloverdale.  We sincerely wish them well.

Our wonderful neighbors, Tim & Steph

Next week we will be firing up our soap kitchen.  We have 5500 bars of soap to make before April 1st!  Fire up win-sockeye!  In spite of all our activity (isn’t winter supposed to be down-time for farmers?)  We continue to entertain each other in the kitchen.  This week  it just wasn’t our kitchen.  One of our rentals had some water damage that lead to the decision to replace their kitchen.  Tomorrow I will be tiling their back-slash.  They were so thrilled, that when their kids came home from school, the littlest one crawled under the sink to play hide-n-seek.

Even with all this activity, we still need nourishment.  Nothing like a frittata for a quick yet healthy dinner.

Spinach Frittata

  • 6 farm fresh eggs, lightly beaten
  • 2 cups fresh spinach, coarsely chopped
  • 1 shallot, finely minced
  • 1 Tbsp unsalted butter
  • 1/2 cup freshly shredded Pecorino cheese
  1. In a 10 inch non-stick, oven-proof skillet, melt butter over medium-high heat.  After butter stops foaming, add shallots.  Saute 3-5 minutes or until soft and translucent.
  2. Add chopped spinach.  Saute until just wilted, but still bright green.
  3. Pour beaten eggs over spinach.  Reduce heat to medium.  With spatula, lift sides away from pan so that eggs pour into opening.  Continue doing this until egg mixture is almost set.
  4. Turn on broiler.  Sprinkle frittata with cheese.  Place under broiler until cheese melts.
  5. Slide onto decorative plate.  Cut into wedges and serve.  Sprinkle with additional cheese if desired.

Mmmmm

“If you haven’t any charity in your heart, you have the worst kind of heart trouble.”         —Bob Hope

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It’s A Wonderful Life

Posted on December 27, 2011 by twistedbasics

Silent snow

Most families have their own holiday or Christmas traditions that surface when they gather together each year.  These traditions have evolved over time as life changes the framework.  Val and I have both lost our parents and our immediate families have either moved out of state or split up.  One tradition that has lasted over time is watching It’s A Wonderful Life, starring James Stewart and Donna Reed.  We love the story’s premise of how it’s main character George Bailey gets the opportunity to see how different life would be without him in it.  After becoming despondent following the disappearance of $8000 from his savings and loan business, he considers suicide, but instead is visited by his guardian angel: Clarence.  With the help of Clarence, he discovers that no one is born to be a failure.  The richness of life is about the presence of family and friends who bring love and kindness into our lives.  Although filmed in the 1930’s this film helps us remember what happens when we place possessions and money over people.  We certainly could apply it’s lessons to the events of the banking crisis and the high levels of corruption we see in our corporations and government.

Christmas dinner with family and friends.

This Christmas we had the unexpected pleasure of hosting my two nephews Ian and Jake for four days.  During that time we practiced a philosophy of being ‘unplugged’.  No computers or television were turned on during that time.  We cooked, shared, ate and played together.  We taught them how to play dominoes and were up late for two nights, laughing and carrying-on.  It was a special opportunity to bond as family and will always be remembered.

During this cooking frenzy, I sometimes slip in some comfort food.  Sheppard’s Pie is traditionally made with lamb.  Cottage Pie is made with ground beef.  I enjoy making a Farmer’s Pie which takes its cue from both recipes and uses sweet potatoes rather than regular potatoes for the topping.  It can be doubled or tripled to serve a crowd, and looks interesting and colorful.

Saute carrots, onion and celery

Saute carrots, onion and celery

Farmer’s Pie 

For the topping:

  • 4 large sweet potatoes (about 4 lbs total)
  • 2/3 cup whole milk
  • 1/2 cup finely grated Pecorino cheese
  • 3 Tbsp unsalted butter, softened
  • Kosher salt and freshly ground black pepper to taste
For the filling:
  • 3 Tbsp olive oil
  • 3 medium celery stalks, chopped
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • Kosher salt and freshly ground black pepper to taste
  • 6 cloves of garlic, thinly sliced 
  • 3 tsp ground cumin
  • 3 tsp fresh oregano, chopped or 1 tsp dried oregano
  • 2 tsp ground chipotle chili powder
  • 1/2 tsp ground cinnamon
  • 2 lbs ground organic pork
  • 1  140z can whole peeled tomatoes
  • 1 cup pimento-stuffed green olives, sliced
  • 2/3 cup golden raisins  

Ready for the oven

Prepare the topping

  1. Position a rack in the center of the oven and heat to 425 F.  Line a heavy-duty rimmed baking sheet with foil (shiny side down).  Slice the sweet potatoes in half length-wise and set them cut side down on the baking sheet.  Roast until very tender, about 30-40 minutes.
  2. When cool enough to handle, scoop the flesh into a medium mixing bowl.  Add the milk, cheese, butter, 1 tsp salt, and 1/2 tsp freshly ground black pepper and beat on low speed until smooth and creamy, about 1 minute.

Prepare the filling

  1. Heat the oil in a large skillet over medium-high heat.  Add the celery, carrot and onion with some salt and pepper.  Reduce the heat to medium and cook, stirring frequently until the vegetables are soft, fragrant and starting to turn golden.  Add the garlic, cumin, oregano, chili powder and cinnamon and cook for 30 seconds.
  2. Add the pork and season with 2 tsp of salt.  Cook until no longer pink.  Tilt the pan and spoon off all but about 2 Tbsp of fat.
  3. Add the tomatoes with their juice, braking up the tomatoes with a spoon.  Cook uncovered until it thickens slightly, about 10-12 minutes.
  4. Add olives and raisins and cook 5 minutes more.  Adjust seasoning.
  5. Transfer the filling to a 13×9 inch baking dish.  Spread the sweet potatoes over the top in an even layer.  Bake for 40 minutes or until hot and bubbly.
  6. Let cool for 15 minutes before serving.

Comfort food at its best.

“You don’t have to cook fancy or complicated masterpieces–just good food with fresh ingredients.”    —Julia Child

 

 

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Here Come The Holidays!

Posted on December 12, 2011 by twistedbasics

My darling Bleu gets ready for the holidays!

The holiday’s are upon us, and we can barely keep up with all the activity.  For me, the holidays are a mixed bag of emotions, memories, great food and good company.  I remember as a child how the world seemed a kinder place during this time of year; my mother less impatient, our family and neighbors in the mood of the season and of course the anticipation of the gifts that Santa brought on Christmas Eve.  Although I no longer look for Santa’s presents under the tree, I do still believe. In fact, I find this feeling growing stronger as the years pass and my heart continues to open.  Each day is indeed a gift.  This reality sinks in as we age and find ourselves dealing with life’s adversities.  My belief system includes taking responsibility for my moods and how I choose to live my life.  Kindness and respect can go a long way, both to ourselves and others.  This isn’t as easy as it might sound.  Words themselves are easy to say, it’s the action following the words that are the challenge.  Walking our talk is easier during good times, more challenging during stressful ones.  I often ask myself if my reaction to any given situation is going to help.  When I think it won’t, I elect to keep my mouth shut.  Fresh air often helps.

One of my favorites.

One sure-fire way to get ‘in the spirit’ of the holidays is to decorate our home.  I have collected Santa’s for over 30 years and this year I decided to go through all my decorations and purge all the STUFF.  I pared it down to the treasures that really meant something to me.  The rest I gave away, or to took down to Goodwill hoping that other families might enjoy them. The Santa above is more of a Kris Kringle type and was hand-carved in Sweden.  This was a gift from my ex-husbands family.

Country Santa

This Santa came from our neighbor Lynne several years ago.  This was also hand-carved, but out of a composite material.  Being about 2.5 feet tall he’s a good one to place on our kitchen counter to great our guests.

Russian Santa's

These Russian Santa’s have that feel of snowy landscapes and cold winters.  I love the deep folds of their robes, and how the birds flock to them.

Swedish Santa

This Swedish Kris Kringle looks festive with the candles in his hair and the small bells around his waist.  Once the Santa’s are out it’s time to get some cooking smells in the house and nothing does it quicker than homemade cookies.  Val always does my favorite first:  Molasses.  Val is a fantastic baker!  Her breads, cookies and scones are often requested.  We are after all allowed our indulgences this time of year!

Val gathers her ingredients

Secret ingredient!

Good Christmas cookies come from using good ingredients, and Tiller’s makes the BEST sorghum molasses we’ve ever had!

Good looking dough

Can't wait!

I’m sure each of us has something special we look forward to eating during the holiday season.  I simply enjoy cooking for our friends and family.  Is there anything better than a table filled with great food, surrounded by people who enjoy each other?

Val’s Molasses Cookies:

  • 12 Tbsp of sweet butter (1 1/2 sticks)
  • 1 cup sugar
  • 1/4 cup good quality molasses
  • 1 farm fresh egg
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/s tsp salt
  • 1/2 tsp baking soda
  1. Preheat the oven to 350 F.
  2. Melt the butter in a saucepan over low heat.  Remove from the heat, add the sugar and molasses, and mix. Lightly beat the egg and add the butter mixture; blend well.
  3. Sift the flour with the cloves, ginger, cinnamon, salt and baking soda and add to the first mixture; mix.  The batter will be wet.
  4. Lay a sheet of aluminum foil on a cookie sheet.  Drop tablespoons of cookie dough on the foil, leaving 3 inches between the cookies.  These will spread during the baking.
  5. Bake until the cookies start to darken, 8-10 minutes.  Remove from the oven while still soft.  Allow to cool on the foil.

Yield:  20-24 large cookies

Santa loves the child in us.

“We can do no great things…only small things with great love.” –Mother Teresa

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The Practice of Gratitude

Posted on November 27, 2011 by twistedbasics

Doing the work we love

The holidays are upon us, and Val and I are filled with gratitude.  We had a houseful for Thanksgiving; my older brother Bill, his new girlfriend Deb, and my two nephews Ian and Jake were here for a few days.  Our neighbor Lynne hosted Thanksgiving dinner.  Val’s brother Gary and my family were there for a wonderful afternoon of feasting.  We had decided several weeks ago to opt out of the traditional turkey, and made a stuffed pork loin  instead.  It was the right choice as it turned out succulent and savory.

Pork loin stuffed with kale, porcini mushrooms and dried apples

As wonderful as the food was, especially Val’s pecan pie, I was struck by the warmth in the room.  I was not brought up in a particularly tight-knit family and we often had challenges understanding each other.  Families can be microcosms of humanity in all their various dysfunctions, yet when I posed the question: “What are each of you grateful for?” no one hesitated to offer up something they could share.  Each comment was personal and reflective, briefly exposing the heart of the person saying it.  As we witnessed each other’s heartfelt statement, the food became secondary to the intention of the day and it occurred to me that gratitude is not a noun, but a verb; a way to live one’s life.  It shows us the power of having enough.  In this consumer driven society, it is sometimes difficult to understand how less can indeed be more, as we move farther into the holiday season.    With many people being unemployed or worried about expenses it seems counter intuitive to think that the health of our nation is determined by how much we spend.  Yet there are many forms of wealth, some of which have nothing to do with purchasing power.  When we are grateful for someone or something in our life, the circle becomes complete when we reciprocate with a kind action toward another.  Kindness begets kindness, just as love and being loved open us up to endless possibilities.  When we value others we are also valued.  The holiday season is our reminder that if this can be practiced during this time of the year, why not all 12 months?  Maybe it’s time to dust off our better selves and practice an attitude of gratitude, with the understanding that it is the simple things in life: family, friends and being kind to those around us, that will increase our wealth.  With riches like these, we would all benefit as a nation, knowing that when others in our country suffer, so do we.  We would rest better at night if we knew children were not going hungry, people could get their health needs met regardless of income and we cared about one another.

“Gratitude unlocks the fullness of life.  It turns what we have into enough, and more.  It turns denial into acceptance, chaos into order, confusion to clarity.  It can turn a meal into a feast, a house into a home, a stranger into a friend.  Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”  –Melodie Beattie

Posted in Essays, Farm News, Raves, Uncategorized | 2 Comments

The Certainty of Change

Posted on November 14, 2011 by twistedbasics

Beloved Fulton Street Farmer's Market

Our 2011 market season has ended and I’m feeling nostalgic.  This week the Fulton Street Farmer’s Market will end as we know it and the work will begin on it’s all new and much-needed renovation.  So why am I so sad?  I know we will love pulling up to a market stall that is permanently covered.  No more tarps dripping on us and our customers, or shredding in high winds.  Nobody would deny that this is an improvement.  But am I crazy to have actually liked putting up our tarp?  I remember the first time I came to market by myself, so early no one would see me fumbling with the darn thing; and my sense of satisfaction when I got it up and secure.

Val stands ready for business on our last day of the season

And I know darn well neither of us will miss the endless splinters from the old and peeling wooden boards that overflow with beautiful produce each week.  Then what exactly is it? It’s not that I feel all change is hard; I’ve been through so much drastic change in the past 5 years it makes my head spin.  Then I came across a quote by Christina Baldwin, “Change is the constant, the signal for rebirth, the egg of the phoenix.”  I realized this statement held the answer to my feeling of sadness.  I was weary of change.  I had cut my teeth as a novice farmer at this old historical market, with all its funky worn-out pieces.  It’s has been my destination for purpose, conversation, commitment and passion.  Food. People. There was no glitz.  It was straightforward and unapologetic of its appearance.  It was simply itself, served up to the masses of people who also called it a destination each week. Many of our customers came for similar reasons, with their bed-heads, children in tow, to talk about everything from food, to politics, to the weather.  So here lies the question, can we preserve that feeling of connectedness?  Then it hit me.  It’s not the place, it’s the people.  The Fulton Street Farmer’s Market has great vendors, food and people.  It has been and always will be a microcosm of humanity in all its various shades and colors. That’s what I love about it:  the people.  So as all that is old is new again, I offer a collection of pictures to honor the market as it was as I look forward to the new.  Through the efforts of many, the phoenix will rise again.

Mike, Thomas and me, our vendor neighbors

Scott Wells and Val

Sorting onions

Fred and Linda

Linda my adopted mom

Chris Boetsma

Al and Martha

One of our favorites

Always supportive

Regulars

Love those turnips!

Even strangers pose like family

More supporters

Originally known to us as Starbucks gal

Dedicated Paul

James from Turtle Island

Lisa and some beautiful apples

Marge with her dogwood and wasp nest

Our dear Kate

Russell, Barbara and daughter

Karen and Val

Dear Wilma

Erin and Kate

Mary and her daughter

Bruchetta Man and his wife

Tom and Katie

Sarah

Special thanks to Narsha Newland our Friday volunteer!

“God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.”
–Reinhold Niebuhr

Posted in Farm News | 4 Comments