I always start by expecting to have willpower. Then I get realistic. Which is (partly) why I join CSAs and buy local meat off the farm. Do one signup and you are committed to eating healthier. To varying your diet. And making Melt-in-the-Mouth Pork Shoulder Roast.
Shhh, fall is coming. In some ways, the transition to fall is subtle. An orange leaf here, a cool night there. In other ways, it may be sudden. Bam—the peppers (or orange squash) are here! This week’s CSA box was graced with ripe peppers and tomatoes. So it was time to revive my Roasted Tomato Red Pepper Soup!
I am big on local food. Including local meat. Which means that every fall I head out to various farms and bring home boxes of assorted cuts for my freezer. Today I am turning some of these into Thyme Marinated Tender Pork Chops. I love knowing where my food has been. I feel more secure buying local than with corporate … Continue reading
I discovered today’s smoothie in my new Coconut Cookbook. The recipe seemed perfect–simple and healthful–and it even used leftover local foods from last summer. But I did have one concern. There was no way I was going to call a fun drink like this, a Strawberry Beet Smoothie. Not even to myself. When I poured it out of the blender … Continue reading
Life is a balancing act. Sometime you cook a super healthy dinner from scratch using all local ingredients. Other times you open a couple cans of Cream of Chicken soup. Today I did the latter, but still made a dish that was tasty and healthy–and mostly local! We ate Chicken Divan–chicken and broccoli (or green beans) covered in a creamy … Continue reading
For football night last weekend, we snacked on Eggplant Goat Cheese Dip. Special game snacks are hit or miss for us but my oldest was home from school and I wanted to do something fun. And, of course, the older your kids get, the harder it is to sneak vegetables into their food! I must give credit for a new … Continue reading
I have been making homemade butter for over a decade. It’s always interesting to see the variety of internet information on the subject, but let me tell you a secret. Instructions like, “Pour cream into a jar and shake until it turns into butter” are not a serious take on butter making–unless you are talking a fifth grade history lesson. … Continue reading
Remember the old saying about the hammer & nail? It goes like this: If all you have is a hammer, everything looks like a nail. Well I have a seasonal food version: If you have two big cases of peaches, everything looks like a peach recipe.
Around a year ago I saw a picture of a beautiful Cherry Clafoutis (cla-foo-tee). A tart of ruby bright cherries enveloped in a smooth, custardy filling, it was an image I just couldn’t shake. I was struggling, however, because organic cherries are almost impossible to find and their conventional counterparts are particularly chemical-laden. So I decided to ad-lib. Although cherries … Continue reading
Last week I had the opportunity to attend the 12th Annual Sustainability Summit and Exposition in Milwaukee. Along with sessions on water, solar power and climate change, there was a generous smattering of food-related discussion from Urban Farming to the Farm to Table movement. Milwaukee has been blessed to be the home city of speaker Will Allen, founder of Growing … Continue reading