Wednesday, October 12, 2011
Do I sound desperate? That's probably because I am. I'll spare you the gory details, but after spending most of yesterday in the emergency room, my diet has been restricted for the first time in my life. And the restrictions are pretty brutal: avoid whole grain food, whole fruits and vegetables, meats, seeds and nuts, fried and fatty foods, dairy, alcohol, and spicy foods until my symptoms go away. Are they serious? What is left? Oh, yeah. Here's that list: white rice, fruit and vegetable juices without pulp, tender meats.
I implore my foodie friends. What can I do to make these foods interesting? I am hoping that I can ditch the diet in less than a week (after all, our fig tree is still producing amazing fruit that is FULL of seeds), but in the meantime, what suggestions do you have?
Thanks for any recipes you can offer!
Friday, September 23, 2011
At 6:30, the sky was almost dark, and not just from the rain. Instead of corn and melons at the market, there were root crops and apples. Pork tenderloin in the oven sounds better than salmon on the grill. Butternut squash puree was a welcome addition to the dinner table.
I'm lucky to live in Pennsylvania. Just as one season starts to weary my senses, the next brings change. Local strawberries taste all the more sweet because I know they only last for a few weeks, but they give way to the next crop and the next. And when the heat and the humidity get unbearable, I relish the laziness because I know fall will soon bring not just cooler air, but also falling leaves, macintosh apples, and giant pumpkins. Of course, the big family holidays, Thanksgiving and Christmas, are only a blink of an eye away. Then we get to share food and cheer with everyone we love.
So, I'm looking behind at summer, wishing for just one more watermelon, and looking ahead to Christmas, anticipating cookie baking, but in the meantime, I will enjoy the early fall and its bounty. I hope you will, too!
Here's a recipe for a great fall side dish. The most difficult part is peeling the squash, and if that task is too daunting, most markets sell already cleaned and cut squash (but at a premium!)
Pureed Butternut Squash
1 butternut squash, peeled, seeded, and cut into about 2 inch cubes*
maple syrup, to taste
butter, to taste
cinnamon and nutmeg, optional
Put squash in a covered, microwave-safe dish and cook for 5 to 8 minutes, depending on the size of the squash. Make sure the squash is very soft. Do NOT add water to the dish; the squash will produce its own steaming liquid.
When the squash is soft, drain well and transfer it to the body of a food processor fitted with the stainless-steel blade. Process until smooth. Add 1/4 to 1/2 cup maple syrup, total, and about a teaspoon of butter for every cup of puree. Blend just to combine. Serve.
Don't worry if this recipe makes more than your family can eat in one setting. Leftovers are delicious!
*To peel this stubborn vegetable, use a chef's knife to remove both ends. Use a sharp potato peeler (I love the OXY peelers) to remove the skin. Cut in half between the bulbous bottom and the more slender top, then place flat side on the cutting board and slice into 2-inch slabs. Put the slabs on their sides to cut again, and then cut crosswise. With practice, you can peel and slice a squash in under five minutes.
Thursday, September 1, 2011
So what did we have for dinner? We went to Le Saigon so Tim could have their soft-shelled crabs before they went out of season. The corn will have to wait until tomorrow night.
When we got home, I handed off some peaches, plums, and pears to Tim (once again, I bought enough fruit for a small army), put the beets on to steam, harvested the heart from the escarole for salad later in the week and cooked up the tougher outside leaves for soup, nibbled on a few radishes before stashing the rest in the vegedor, and whipped up a batch of gazpacho. Now, all the purchases that need to be in the fridge can actually fit, and I have several meals started for the coming days.
And that's why I love going to the East Goshen Farmer's Market!
Saturday, August 27, 2011
Wednesday, August 24, 2011
Out of the responses I received, nine people addressed the question of across or around the cob. Three people said they ate across the cob and two eat around. One of my favorite people eats her corn across and then around (I always knew she was creative!). Three people say they always eat their corn cut off the cob.
However you eat your corn on the cob, enjoy the last few weeks of what has been an exceptional corn summer. By this time next month, local corn will be a memory. That is, until next July when the corn is again as high as an elephant's eye!
Sunday, August 14, 2011
I apologize for any inconvenience, but I hope you will play the corn-on-the-cob game anyway!
Saturday, August 13, 2011
Here it is August already, and I have not posted a word about corn on the cob, the quintessential summer vegetable (remember, tomatoes are officially fruit). Both the Thursday and the Saturday farmers markets have been selling corn for well over a month, but I haven't paid tribute to those wonderful ears of sweetness.
Monday, July 25, 2011
Thursday, July 21, 2011
Friday, July 15, 2011
Tuesday, March 8, 2011
Please forgive the delay between posts, but I forgot my login information—even my gmail login. So, take this word from the senile: keep a log of any accounts you use infrequently. It will save hours of trial and error! I hope that you’ll come back and read my blog.