playful noshings

Happy New Year

2012-01-03T19:40:00.000-08:00

May you find your cupboards and hearts full of health and joy in this new year!

For my current class and workshop schedule please visit Park City Holistic Health .

Upcoming Pickling Classes In SLC

2011-08-06T12:52:00.000-07:00

I will be leading the following canning classes with Bell Organics this August and September. All classes will be held at the Viking Cooking School in Salt Lake City. You only need to bring your jars, lids, and hot water bath - all food is included in the cost of the class. If you are interested in attending, please contact Jill at Bell Organics. I truly hope to see you there!

Canned Green Beans - August 20th, 5:00 - 9:00

Berry Jam - August 26th, 5:00 - 9:00

Cucumber Pickles - September 2nd, 5:00 - 9:30

Tomato Sauce - September 9th, 5:00 - 9:30

Peaches and Salsa - September 23rd, 5:00 - 9:30

The Not So Quick Pickle

2011-08-04T10:16:00.000-07:00

These lovely cucumbers were left over from our first Harvest Dinner @ Copper Moose Farm. I've been excited to try a new bread-n-butter pickle recipe that uses honey instead of sugar, especially since we have our own bees (and honey) at the farm.

On a whim while buying some canning jars, I grabbed a bag of pickling lime. It's claim to make my pickles crispier was the major selling point. I followed all of the directions on the package - soaking them over night in the lime, scrubbing them three times, and soaking them again for three hours. I even went a step further to secure proper crispiness - chopping the cucs and onions, tossing with a bit of salt, covering it all with a layer of ice, and then letting them sit in the refrigerator for the night.

This was a three day process.

Only after I sterilized the jars and lids, tossed the cucs with red pepper and celery seed, made the brine, filled all the jars, and began to process them in the hot water bath did I think to do a little more research on pickling lime.

Do you see where this is going?

This is something about myself that I've slowly been becoming aware of over the last year. I tend to jump right in and then ask questions later. Sometimes this has worked out for me - like after my mom passed away suddenly, I bought a ticket to the Bahamas in the middle of the night. I really had no plan, expect to live on the beach in my tent at an ashram for the winter and get my yoga teacher certification. This jumping off into the unknown led me to meet my husband and a new career path that I am oh-so-passionate about.

Many other times it doesn't really work out for the best. Present example...pickling lime is natural but really not recommended for pickling anymore. If even the slightest is left on the veggies after the three scrubs and a soak, it can lower the acidity of the vinegar. (Acidity is everything when canning...bacteria can't grow in an acidic environment).

But on a deeper level there is something about this jumping that is more about me always being in a rush. I get an idea and then hurry madly to accomplish it. I'm still trying to unravel why I am always in such a stinking hurry...but I'm starting to sense that the antidote is arriving more mindful in the now.

So this week, canning share members (and the babysitter and friends and the lovely farm employees) are getting a delightful quick pickle. Because I used honey they are more spicy then sweet...similar to this learning experience ;).

The Simplest

2011-08-04T09:05:00.000-07:00

Here is the simplest way to preserve local herbs and edible flowers. This sequence of photos is of lavender. Dried lavender is so lovely in shortbread, lemon cakes, and vanilla icing. I think I may need to bake a little something during B's nap this afternoon.

P.S. These are Canned Cherries

2011-07-31T12:43:00.000-07:00

Last week was full in all the ways I love a summer week to be. Sunday and Monday I finished up some pickles and canned green beans for the Canning Share. Tuesday Mountain Mama Cooks and I came together for some prep cooking for a Chef Appreciation Lunch at Copper Moose Farm, which filled up our Wednesday.

Thursday I jumped in at the farm to help harvest veggies (my arms are still a blaze from the little spines on the turnip leaves). Friday I so enjoyed our first Harvest Dinner of the season. My first summer in three years not cooking, so I was able to help and mingle in new ways. Saturday I led a cherry and apricot canning class for Bell Organics which got me off the mountain and engaging with new foodie friends.

We rounded out the week with a yummy barbecue with the lovely Ms. Em and her man. I made my new favorite summer salad and Em made a delicious mixed berry crumble. She left the last few pieces and I've been snacking them ever since.

But most importantly, on Sunday I got to watch as B figured out how to eat a popsicle for the first time and said “mmmmmmm” after each bite.

Each day was peppered with teaching yoga, meeting with nutrition clients, feasting with Allan on our CSA share, and many an evening trip to the park. I can feel the fullness of summer filling my heart and soul. I keep coming back to each of my breaths, to the quality of the summer light in the trees, because I just don’t want to miss even one of these moments!

P.S. These cherries (pit and all) are canned in a light syrup. I can easily pop one of these open and snack the entire jar in one sitting.

Pressure Canning

2011-07-25T14:15:00.000-07:00

I have to admit that each year, the first time I pull out my pressure canner, I get a bit nervous.

This steaming, spitting, pressured-filled monster can be a bit intimidating, leaving me with lots of self-doubt - Am I really able to do this? Will it explode? Will the seals really take?

I've also been told quite a few vivid tales about a friend of a friend's friend who's canner exploded leaving shards of glass in the ceiling for years.

But even with self-doubt and fear I come back to it each summer. I'm always a little surprised after the first can of the season, how truly simple it is. Way less work then pickling! You really just need to clean and process your vegetables, place them in sterilized jars, add boiling water with an inch headspace, put on lids, and place in the pressure canner. I make sure to follow the instructions that came with my canner and adjust for altitude and viola! local, canned goodies for the long winter months.

If you are even the slightest bit interested in canning or the local food movement, I couldn't encourage you more to go buy a pressure canner, grab a great friend and some local goodness and get canning. You won't be sorry you did!

Pickling and Parenthood

2011-07-23T20:04:00.000-07:00

When I was five months pregnant I had lunch with a friend who had a one year old daughter. She looked exhausted. I was rambling on about all things foodstuff and the preservation techniques I was currently into. I think that I was even going on and on about how important I felt food preservation was for the urban homestead and localism movements.

I am pretty sure my talking was making her more tired because she just barely mumbled back to my monologue, “Yeah…I use to be into all of that until I became a mom.”

I have to admit at the time I was a bit judgmental towards her in my own mind…”What?! Until you became a mom! Isn’t now the most important time to prepare most of what your family is eating?!”

Yeah…now I’m a mom too and I TOTALLY get it. Having a little one at my feet all weekend while I was pickling and canning for the Canning Share at Copper Moose Farm pretty much doubled the amount of time it took me two years ago.

I had to stop for snuggles, snackes, diaper changes, a trip to the park, a game of blocks, a trip to the driveway for a spin on her trike, a bubble bath, and a before bed snug. In between all of that mama activity I was sterilizing, processing, chopping, measuring, hot water bathing, and pressure canning.

If there is one thing I’ve learned in the last 16 months, it’s that when I bring my expectations and preconceived ideas to mamahood, I get a serious smackdown.

But when I can keep opening to what really is…the interruptions, the screams, the snugs…I can truly come into my own life with more presence. This little B continually invites me to let go of how I think life should be and experience how my life really is in each moment.

I am still preserving as a mama. It just looks really different then it did two years ago. It takes more time and a bit more effort. A day like today makes me think that eating local and preserving food has really become a lifestyle.

I get frustrated…for sure! I, many times, get caught in that "I should be doing things more efficiently" headspace. But when I am being honest, it is these frustrating moments that reveal to me how very attached I am to how I want things to be going. This really is one of the biggest gifts B has offered me – a good look at my own mind junk.

So I just keep practicing…coming back to the moment, my breath, my B...and through it all I have managed to keep preserving...

The Official Canning Share List

2011-06-26T09:15:00.000-07:00

I think I finally have my workable list for Copper Moose Farm's Canning Share. It is always a workable list because who knows how much of our crops will be left over for me and what I really will find at the Farmers' Market. I'm pretty confident though - based on the last few years I have a pretty good idea of what I'll have to preserve.

I'm excited this year to add a few new goodies - like cultured veggies, fermented ketchup, apple and pumpkin butter, herb vinegars, and some frozen pesto options. Have you signed up for your Canning Share yet? Can you think of anything I might be forgetting?

2011 Canning Share @ Copper Moose Farm

2011-05-23T08:09:00.000-07:00

I am starting to pull out of my old canning books to help me plan what I will can/pickle/culture for this summer's Canning Share at Copper Moose Farm's. For my Parkite's...any requests? For those of you who live to far away to share a meal with...what would you want from a canning share?

The Muse's Market

2011-05-02T08:19:00.000-07:00

Hello Friends.

Just a quick check-in here today. I wanted to invite you to the The Muse's Market this friday. I will be interviewed as part of this super cool sustainability performance.

Check out the video and let me know if you have any pressing questions about how to eat sustainable for your health, the health of your community, and the health of the environment.

Babies Love Fermented Veggies Too

2011-04-05T18:13:00.001-07:00

Cultured Veggies...those oh so stinky fermented vegetables are being devoured by the jar full by little B. She can't seem to get enough of them...

...and I don't mind because I know how good they are for her and watching her mow done every last bite truly makes my heart soar.

Homemade Baby Formula

2011-03-21T11:48:00.000-07:00

Hello dear friends! I am so glad to be returning to Playful Noshings after a whirlwind year (!) of new mamahood. It has been a full year of growth (both baby and mama), cooking, teaching, consulting, and writing...but we'll catch up with business later. For now I thought the best way to kick off my return was with a recipe for homemade formula.

To say B loves her formula is an understatement. After she finishes her bottle she plays about the house with it hanging from her mouth...for at least a half an hour. This recipe is an adaptation from Nourishing Traditions by Sally Fallon. You can purchase all of the supplemental ingredients in a kit from Radiant Life.

By the great advice of my friend Melissa I leave out the extremely stinky fermented cod liver oil (YUCK) and supplement with a high quality vitamin D. I also leave out the whey. Mainly because I don't want to do the extra work and because B is getting lots of probiotics already (I'll share how soon). We have a great resource for high quality Raw Milk here in Park City...but I'm sure an organic pasteurized milk would work just fine too. Cheers!

Homemade Baby Formula

2 cups organic raw milk
4 tablespoons lactose
1/4 teaspoon bifodobacterium infantis
2 tablespoons good quality cream
1 teaspoon unrefined sunflower oil
1 teaspoon extra virgin olive oil
2 teaspoons coconut oil
2 teaspoons nutritional yeast
2 teaspoons gelation
1 7/8 cups water
1/4 teaspoon acerola powder

Gently heat water and add gelatin. Stir until gelatin is fully dissolved. Blend all ingredients in a blender. Store in mason jars in back of refrigerator (it says colder there). To heat, simply place in bottle, and place bottle in warm water.

DIY Spring Cleaning

2010-04-12T09:17:00.001-07:00

I have so much to share with you all (like little one's arrival!) but little focus as I am in a whirlwind of lovely mommy haze. I promise to be back in the next week or so with yummy recipes, updates on our garden, and some early spring preservation ideas. Until then have a look at the April issue of Catalyst Magazine and my column The Alchemical Kitchen.

The DIY Renaissance

2010-03-22T09:37:00.000-07:00

This morning I am working on a new Catalyst column. It is an exploration of how The Alchemical Kitchen is a part of the DIY Renaissance.

I keep going back to this quote that I found while writing my book proposal:

"This DIY renaissance embraces crafts while pushing them beyond traditional boundaries, either through technology, irony, irreverence, and creative recycling, or by using innovating materials and processes...the new craft movement encourages people to make things themselves rather than buy what thousands of others already own. It provides new venues for crafters to show and sell their wares, and it offers original, unusual, alternative, and better-made goods to consumers who choose not to fall in step with mainstream commerce." by Carla Sinclair - Craft

Even though, the DIY Renaissance has been focused on home improvement, crafts and arts, music, and zines, I think the work I do with Playful Noshings, The Alchemical Kitchen, and Copper Moose Farm has everything to do with moving away from overly-processed, pre-packaged mainstream foods and towards homemade, healthy versions of the foods and beverages we love.

What do you think about DIY projects?

P.S. Those are seedlings from the seeds that I planted a couple of weeks ago! Keeping my fingers crossed for a good tomato season.

Basil Magazine

2010-03-15T09:17:00.000-07:00

I've been so distracted...

I can't believe it is already March 15th and I haven't posted our March issue of Basil Magazine yet here at Playful Noshings. Have a look at my column on how to learn more about your Local Foodshed and let me know what you think. There are also amazing recipes and pieces about superfoods for women, planning family activities on a budget, and food and wine paring. I recommend pouring your favorite beverage and settling in for a bit...

Why have I been distracted...

Because baby comes in two weeks and everything they say about nesting is so true! I can't seem to keep my mind on much aside from sorting, cleaning, and organizing...all things that aren't my strongest points, but I can't seem to get enough of them!

Luckily, this urge to organize has helped me to get two months ahead on my writing projects (again, so unlike me). With a couple of columns on deck, I am ready for some full on snuggling and a cuddling with my little one...once she gets here.

Starting Seedlings

2010-03-08T08:10:00.000-08:00

This morning began with the planting of tomato, eggplant, and pepper seeds. Sticking with my list of what I hope to preserve next fall, last week I solidified most of what will go in my own garden. For $35 I purchased seed packets for 2 varieties of tomatoes (Ms. Em purchased two others and we are going to share seedlings), eggplants, peppers, pickling cucumbers, pumpkins, sugar snap peas, zucchinis, carrots and beets. I also plan on an outdoor culinary and medicinal herb garden...but this is only in the research phase.

If all goes well, each packet yields about 20 plants. I'm still sipping my morning tea...but I know that is a lot of goodies just in my own garden (for only $35!)...not to mention my CSA share and weekly trips to the farmers' market. Soon, I'll enjoy these local delights while also having the pleasure of growing them, getting my hands in the dirt, spending time patiently cultivating my own foods, saving seeds for next years garden and to share with family and friends...I truly believe this is holistic health at its best.

What are you planning to grow this spring and summer?

Beginnings...

2010-03-04T07:30:00.000-08:00

This month's Alchemical Kitchen in Catalyst Magazine is an invitation to come along with me this season...To plan which foods you may plant in your garden...which foods you hope to preserve...which CSA you'll support in your community...which farmers' market you hope to shop this summer.

Spring is the beginning...the beginning of a playful noshings' cycle of growing, shopping, cooking, and preserving local. I truly look forward to your company.

There's Nothing Like Enjoying Your Own Beer When...

2010-02-24T09:35:00.000-08:00

...You are brewing a new batch (says Allan)...

...yesterday we started a new Pale Ale...

...that will be finished just in time for me to enjoy a full one again!

2010 Harvest Dinners @ Copper Moose Farm

2010-02-08T07:35:00.000-08:00

Dearest Local Readers,

It is officially time to guarantee your spot at one of our very popular Harvest Dinners @ Copper Moose Farm. These lovely evenings start at with a tour of the gardens at Copper Moose Farm that will include harvesting some of the meals ingredients. Then, over appetizers and cocktails, our special guest will speak about their nitch in the local food market.

Participants will then take their cocktails to the kitchen to join me in the preparation and cooking of the evenings dishes. Nutritional information and best cooking practices for fresh vegetables and organic, grass fed, meats and dairy will be discussed.

Each dinner is served with a huge, beautiful green salad from the farm, homemade salad dressing with farm herbs, local breads and cheese, homemade local desserts and fruit, and local beer/wine/whiskey. The feast will then be enjoyed under the stars and among the flowers in an elegant farm setting.

I'm so excited about the yummy menus for this upcoming season. I look forward to cooking with you and enjoying delicious food at Copper Moose Farm...

Half Moon Harvest Dinner:
Saturday July 31st
Menu - Pork Cutlets with Fennel served with arugula, tomato and goat cheese terrine
Special Guest - to be determined

New Moon Harvest Dinner:
Saturday August 14th
Menu - Rib eye with garlic-thyme marinade served with spicy eggplant and peach, basil and cucumber stuffed tomatoes
Special Guest - to be determined

Full Moon Harvest Dinner:
Saturday August 21st
Menu - Rack of lamb with mint and capers served with sautéed green beans and tomatoes and arugula, potato, and green bean salad
Special Guest - Tim and Pat from Beehive Cheese. Beehive's cheeses carry undertones of Utah's unique high-desert and four-season ecosystem. Tim and Pat use only first-class-grade whole milk from Jersey cows at Ogden's Wadeland South Dairy: 350 acres near the salty marches, ponds and mudflats of the mineral-loaded Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat. The cheese is also full of the intelligence and imagination of the cheese makers: consider one award-winning cheese, Barley Buzzard, that's rubbed with crushed lavender and exotic ground coffee. Tim and Pat even create the custom cheeses like on requested by a bride-to-be as a surprise for her fiance: a signature wedding cheese rubbed with honey and lavender and aged with a layer of blueberries in the middle. These original and personal touches set Beehive Cheese apart.

To reserve your spot, contact Daisy @ Copper Moose Farm

Playful Noshings on the Radio

2010-02-02T11:37:00.000-08:00

Yesterday was Playful Noshings' first time on the radio...I talked with Chef Rome and Chef Tony about localism, holistic health, and environmentalism through food choices. I'd love to know what you think, once you have a listen...

February's Alchemical Kitchen

2010-02-01T11:39:00.000-08:00

One of the questions I get asked a lot, in regards to localism and preservation, is "What in the world do I do with all of the foods I've preserved?" This month's Alchemical Kitchen is an attempt to answer that question. Have a look and let me know what you think...

Canning Share @ Copper Moose Farm

2010-01-28T09:56:00.000-08:00

I am so excited to share that for the 2010 season, we (Copper Moose Farm and Playful Noshings) will be offering a canning share for our CSA members. Members will get a box of 15 canned goodies to help stock their cupboards for next fall and winter. I'm thinking it would be really fun to offer a little recipe book for the members to help them eat-up and enjoy all of their goodies.

So my question for you dear readers is- what should I can? I have lots of ideas, but would love to hear what you would want/use in your own kitchen - stocks, tomatoes sauces, pickles, jams?

Playful Noshings in Yoga Journal

2010-01-14T06:34:00.000-08:00

Good morning my dear Playful Noshing friends. I am up bright and early, putting the finishing touches on my column, The Alchemical Kitchen, for next month's Catalyst Magazine. I think many of you will be interested in this one...it's all about how to turn your preserved foods from last fall into delightful local dinners this winter. I know that is a huge hurdle in trying to be more local year-round for many of you. It's one thing to finally can, dry, pickle, and freeze all of your goodies. It's a completely other experience to then pull them out months later and actually cook with them! I think it mainly boils down to confidence...confidence in your ability to feed yourself well, confidence in your ability to be more self-reliant, and confidence in your ability to create something delicious and beautiful. I promise to post the column once it's published. Speaking of being published...

Before getting started this morning, I opened my email to find a new Yoga Journal column in which I was interviewed for is live...have a look and let me know your thoughts...

January's Issue of Basil Magazine

2010-01-06T09:34:00.000-08:00

Our January issue of Basil Magazine in out...In this issue I have a fun article on how to make your own yogurt and kefir and an article to encourage you to join you local CSA. Have a look and let me know what you think...

January's The Alchemical Kitchen

2010-01-05T08:34:00.000-08:00

Happy New Year dear friends...let's start it off right by toasting with a glass of homemade beet kvass, made from last fall's beets. Cheers!

I'd love to know

2009-12-28T12:11:00.000-08:00

Here in Utah, we are awaiting a six day forecast of projected snow, snow, and more snow. And even though morning temps were below 10 degrees today (with a windshield below 0), I have begun daydreaming about what I hope to can and pickle on the farm next summer. I'm even going as far as to start the menu planning for our Harvest Dinners. What can I say...I'm a local food dork.

I've also been busy preparing for an ecology class I'll be teaching this spring at Westminster College. Rereading my permaculture books, I'm even more inspired about sharing with you how to shop local and preserve local gems for winter use. I'd love to know any questions/concerns you have about home preservation. How can I get you more excited/confident about in-home artisan food practices (home brewing, cheesing making, fermenting) and preservation (storing root veggies, canning, freezing, pickling)?

P.S. Remember the goodies pictured above from last summer? We're selling them this winter at Park City Nursery. I'm may have to sneak in and take of picture of my little buddies on the shelves:)

Are there any health writers out there?

2009-12-17T08:13:00.000-08:00

Have a look at this month's issue of Basil Magazine. In this issue I share the health benefits of peppermint oil and how to make your own peppermint throat drops and candy.

I'm also currently looking for writers for my section of Basil. I am interested in articles that are food/health related. If you're interested, send me along a pitch or two. Happy candy making!!

The Alchemical Kitchen

2009-12-16T09:34:00.000-08:00

Hello hello dear blogger friends. Oh how I've missed you and Playful Noshings.

I'm am back from my visits and we are finally moved into our new house. While I'm getting settled today, I thought I'd share my December column - The Alchemical Kitchen - with you. It's all about how to make your own healthy tonics (some may call them sodas;) this holiday seasons. Enjoy!

I'm Still Here...I Promise

2009-11-17T10:04:00.000-08:00

Hello Dear Playful Noshing Friends,

I have not quit my blog. Even though it seems I'm never around any more...there are good reasons. We have moved to make more room for us, baby, and friends. During this transition, I have limited access to the Internet. (Right now I am pushing the limits of my library time, trying not to make eye contact with the others in line;).

This transition will melt into another...I am going back east for the first half of December to visit friends and family. You may not hear from me again until mid-December. I will be thinking of you lots...gathering recipes and local travels. I hope you are all well and look forward to sharing again once I'm settled.

Best,
Rebecca

My Mama's Pumpkin Pie

2009-11-05T08:06:00.000-08:00

For DIY, almost healthy pumpkin pie recipe, take a peek at my column The Alchemical Kitchen in November's Catalyst Magazine...

November Issue of Basil

2009-11-02T09:25:00.000-08:00

Happy November friends! Check-out our new issue of Basil Magazine. This issue is full of amazing recipes, tips, and ideas for a delicious and fun Thanksgiving. Be sure to read my articles on Sustainable Thanksgiving Turkey and preventing Childhood Diabetes.

Homemade Tea

2009-10-27T07:40:00.000-07:00

After a wonderful summer beginning at Westminster College, moving into our busy time at Copper Moose Farm, and surviving the nausea of our wonderful surprise - you may have noticed I took the fall off. I needed a little traveling, lots of dancing, and many, many naps. I woke up this morning to our first snow and felt inspired to share with you a warming reminder of those abundant summer months. Cheers!

Homemade Tea
1 part dried rose buds
1 part dried lemon balm
1 part dried motherwort
1 part dried chocolate mint

1. Combine all parts. If going for a larger combination, store extra tea in a glass container.

2. Boil on cup of water and steep 1 teaspoon of loose tea for 5-7 minutes.

3. Strain tea, add honey or agave nectar, and enjoy warm.

Wild Berry Picking on the Beach

2009-10-13T10:16:00.000-07:00

Who has a rose bush out there in blogger land? If you do, do you know you also have this vitamin packed cherry-sized berry called a rose hip right there in your own yard? While we were in Washington, my dear friends Nala and Keeth {you should really click on thier names and see the amazing things these two are up to} took us on a beautiful sunset walk along the beach. With lots of light, Nala and I gathered rose hips from a wild rose bush for me to bring back to Park City for tea, breads, pies, and soups. Once they are dried, I'll share what shenanigans they get into here at Playful Noshings.

Gathering the Last of Fall Fruit

2009-10-12T08:49:00.000-07:00

We're back from our Northwest adventure...and I have lots of foodie and local goodies to share with you. Coming from the high desert of Utah, Allan and I were joyfully overwhelmed with the abundance of local fruit, vegetables, meats, and artisan foods like cheese and microbrews that the islands in the Northwest have to offer. My favorite example of this is all of the fruit surrounding our tent on the San Juan Island.

My favorite example of this is all of the fruit surrounding our tent on the San Juan Island. There were two huge blackberry bushes...

One large pear tree...

and a beautiful old apple tree. Just a little gathering and we now have everything we need for...

Blackberry Apple Pear Tarts

Pastry:
1¼ cups all-purpose organic flour
2 tablespoons organic brown sugar
¼ teaspoon local salt
½ cup organic cold butter, cut into small pieces

Fruit Filling:
4 cups blackberries, chopped pears, chopped apples
2⁄3 cup organic brown sugar
Zest of 1 organic orange
1½ tablespoons cornstarch
1 teaspoon confectioners’ sugar

1. Pastry - combine flour, sugar and salt in a processor; pulse to combine. Add butter pulse until mixture resembles coarse meal. Add 1 to 2 teaspoons of ice water; pulse until dough clumps together. Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.

2. Preheat oven to 375F.

3. Roll pastry into 2 small circles on a floured surface. Place in 2 small pastry pans, pinching the tops.

4. To prepare the filling, combine local fruit, granulated sugar, orange zest and cornstarch. Spoon into pastry.

5. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving.

The Alchemical Kitchen

2009-10-02T07:12:00.000-07:00

Time for another edition of The Alchemical Kitchen. This month I focus on growing, harvesting, and preserving your own culinary herbs...definitely one of the easiest and most satisfying ways to get started being a bit more self-sustainable in your own kitchen. I'd love to hear the small (and big) ways that you and your family stay a bit more self-reliable...

Allan and I are off for a 10 day northwest adventure...yippee!!!! We're looking forward to the car trip, good music, yummy snacks, visiting friends, seeing the ocean, sea kayaking, and hopefully meeting a whale or two. I'll see you back here in a couple of weeks...until then may you and yours have amazing health, delightful food, and an abundance of joy!

Happy October

2009-10-01T07:31:00.000-07:00

Welcome to October my friends. The beginning of each month brings some fun new updates, health tips, recipes, and readings over at my business website - Park City Holistic Health. Be sure to check-out the new recipes, recipe re-dos, and health tips. I would love to hear your thoughts on this months health tips.

The start of a new month also brings a new issue of Basil Magazine. Basil Magazine is a global foodie mag for food enthusiasts. I am the editor for the Live section and this month we focused on National Breast Cancer Awareness Month. There are some amazing recipes, smart, healthy tips for staying healthy, and inspiring stories. Pop on over and have a look...

It's time that I tell you something...

2009-09-28T07:24:00.000-07:00

Alright...it's time that I share something with you.

I've been skirting around it now for a month.

I've been hiding from all fresh, local foods because of it. It's made me barley able to enter my kitchen. Don't even get me started on how horrible it has been to even think about reaching into my refrigerator for ingredients to chop, mix, cook and then worse yet...eat!

The truth of the matter is that I am a pregnant lady and only in the last five days have I been able to cook and eat fresh food again. It has been a strange,out-of-body experience to run from fresh tomatoes, get angry if anyone even suggests basil, and to uncontrollably cringe at the thought of fresh greens.

To celebrate my coming back into the kitchen and my love of fresh, local foods, I made a heirloom potato~leek soup on friday. It is inspired by Mollie Katzen The Enchanted Broccoli Forest. Give it a try and raise a spoon in hopes for a healthy pregnancy and to a new member of the Playful Noshings family!

Heirloom Potato~Leek Soup

6-8 small heirloom, organic, or local potatoes cubed
3 cups of local, organic leeks, chopped
1 stalk organic celery, chopped
3 heirloom, organic, or local carrots, chopped
4 cups of homemade or organic vegetable or chicken broth
1 cup raw, local milk

1. Place potatoes, leeks, celery, carrots, and broth into a large soup pot. Bring to boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and allow to cool for 20 minutes.

2. Puree the soup in a blender in small batches. Return pureed soup back to pot. Gently reheat, stirring in milk. Serve hot with fresh bread and cheese.

The Lunch Box Project

2009-09-18T07:35:00.000-07:00

Good Morning Dear Friends. Sneak on over to this lovely blog - The Lunch Box Project - where you'll find amazing foodie drawings by Lisa.

She contacted me earlier in the week and asked if she could sketch a drawing inspired by my Dandelion Wine Post. Wouldn't it fabulous to have some of these prints in you kitchen?

Any Seeds?

2009-09-16T07:52:00.000-07:00

I've been thinking...

This fall I was a part of this awesome Jam Exchange, where people from all over the country participated. I received delightful jams from a woman in upstate New York whom I've never met.

Next year, I want to organize an heirloom/organic seed exchange in the same spirit. At the beginning of the season, each participant will commit to a particular seed and then at the end of the season we'll exchange and share seeds. If we build on this over a few years, we'll each have amazing heirloom, organic home gardens! I'll keep you updated...

Dandelion Wine

2009-09-11T07:07:00.000-07:00

Remember this last spring when I made Dandelion Wine? Well, after four or so months in the first fermentor we were finally able to bottle it this past weekend. The recipe recommends letting sit in the bottles for six month. We're thinking we'll be toasting in April with a glass or two...

Pumpkin Ale Time...

2009-09-09T07:52:00.000-07:00

It's time for another batch of beer...this one being a pumpkin ale, of course!

On Sunday, Allan and I ventured down the canyon to the Beer Nut for supplies. On our way home, we swung by Whole Foods for some of the extras for this speciality beer - organic pumpkin for steeping, local honey, organic cinnamon, allspice, cloves, and pumpkin pie spice. Allan steeped, boiled, and mixed most of Labor Day. By the evening we were able to add the yeast and transfer our pumpkin ale into the first fermentor.

If you're in Park City mid-October, swing by and toast to the tastes of fall!

Ms. Em is Famous...

2009-09-03T11:51:00.000-07:00

Okay...maybe not famous...but Ms. Em is in the local paper...take a look at the write-up about our Harvest Dinners in the Salt Lake Tribune.

Basil Magazine

2009-09-02T12:47:00.000-07:00

Hello Friends. I have a fun new magazine, column, and news to share with you today...Basil Magazine is a global foodie mag that launched today. Check-out my little snibet on creating a local cupboard. I am also going to be the editor for the nutrition section of the magazine. If you have a story idea, nutrition/food information you'd like to learn more about, or a writer who would be a perfect fit for my section please let me know. Hope you enjoy the first issue!

The Alchemcial Kitchen

2009-09-01T11:27:00.000-07:00

My column this month, This Alchemical Kitchen, is all about time and canning. Have a look and let me know what your thoughts are on time and preservation.

I'm Back with Carrot Cake Cupcakes

2009-08-31T11:32:00.000-07:00

You may or may not have noticed, but I've been a bit scarce around here at Playful Noshings over the last week. My quiet mood set in right after our last Harvest Dinner at Copper Moose Farm. After a summer of shopping, prepping, experimenting, teaching, and cooking I needed a few quiet days. A few days of pre-prepared food from local restaurants. A few days of sleeping in and going back to bed soon after for a mid-morning nap. A few days of long, meandering hikes and summer blockbusters.

My few days off could not have ended better. Last night, Allan and I went to the end of summer pig roast and picnic at the farm. Each CSA member brought a yummy dish made with veggies and herbs from Copper Moose and the farm provided a local roasted pig and libations.

The tables were so full of goodies - beet hummus and beet/feta salad, heirloom potato salad and scalloped potatoes, fresh corn, pasta and grain salads full of cherry tomatoes and basil.

So much goodness that there is no way a girl could say no to any of it...so I crammed my plate as full as I could. After savoring each and every bite (okay - maybe I slightly inhaled a few of the beet hummus and chips bites - but for the most part I savored) I snuck back to the table for seconds and then dessert.

I brought carrot cake cupcakes made with Copper Moose carrots. A simple recipe that I whipped together two hours before we left. I would have eaten each and every one of them if they weren't gone by the time I made my way to the dessert table. It was tough, but I managed to get through it by eating a berry tart, beet chocolate cake, and half of Allan berry crumble.

With full bellies and such gratitude for an amazing summer with Copper Moose, we made our way to Butterfly Lake for a campfire, star gazing, and maybe one or two s'mores. After a long nights sleep with my dog tucked into my sleeping bag and Allan near, I am back and ready to cook and share. Give these cupcakes a try and see how long you can keep them around. Happy Monday!

Organic Carrot Cake Cupcakes with Cream Cheese Frosting

1 package of Simply Organic Carrot Cake
2 large local eggs
1/2 cup water
1 cup local carrots, finely grated
1 package of organic cream cheese
1/2 cup organic butter
1 1/2 cups organic powdered sugar
1 teaspoon organic vanilla extract

1. Pre-heat oven to 350. Line cupcake tin with baking cups.

Empty contents of cake mix into bowl. Mix in eggs, water, and carrots.

3. Fill baking cups 2/3 full with batter and bake for 20 -24 minutes. Let cool completely on rack.

4. While cupcakes are cooling, combine cream cheese, powdered sugar, butter, and vanilla until full and thick. When cupcakes have cooled, frost and enjoy!

Take a Peek at The Fresh Notes

2009-08-28T08:22:00.000-07:00

Mary, over at the Fresh Notes had a such a fun idea...she asked some of her blogger friends to reveal what was in their refrigerators. Jump on over to the Fresh Notes today and take a peek at my fridge and many other wonderful bloggers.

Again and Again

2009-08-24T06:37:00.000-07:00

Our last Harvest Dinner, this past Saturday, was probably the smoothest and best...but I'll share more about that next post. This post is dedicated to the dessert I made for the harvest dinner - Chocolate Cheesecake served with fresh raspberries and edible flowers. Lorin, Daisy's right-hand-woman on the farm, requested it and emailed me the recipe. You should know, that if you make this for friends and family, they will request it again and again and again...

Crust
24 chocolate wafer cookies (from one 9-ounce package) Lorin suggested Paul Newman's abc cookies from whole foods
1 tablespoon organic sugar
1/4 cup (1/2 stick) organic butter, melted

Filling
1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
4 (8-ounce) packages organic cream cheese, room temperature
1 1/4 cups plus 2 tablespoons organic sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large local eggs

Topping
3/4 cup organic whipping cream
6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1 tablespoon organic sugar
*If unavailable, substitute another high-quality bittersweet chocolate.

Preparation
For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving. Serve with local berries and edible flowers.

Buy a Few Extra...

2009-08-20T08:35:00.000-07:00

Ms. Em and I are in the full swing of the last week of preservation workshops and Harvest Dinners @ Copper Moose Farm. So much so, that this is the one and only picture I took @ our canning workshop. However, if there were going to be only one picture, this should be it...a picture of these beautiful, juicy heirloom tomatoes that we turned into a spicy salsa and processed in a hot water bath to be put up for the winter.

I promis you, once you have an heirloom tomato you will never go back. So I urge you to drop what you are doing and run to your farmers' market for some local tomatoes to enjoy now. Buy a few extra and try this salsa recipe...you won't regret having a homemade, local salsa in the cupboards come February!

Tomato Salsa
*Makes about 4 pint jars

2 cups cored, chopped tomatoes
2 cups seeded, chopped long green chilies
½ cups seeded chopped jalapeno peppers
¾ cup chopped onion
4 cloves garlic, finely chopped
2 cups vinegar
2 tablespoons ground cumin
3 tablespoons oregano leaves
2 tablespoons fresh cilantro
1 ½ teaspoons salt

1. Combine all ingredients in a large sauce pan and bring the mixture to a boil, stirring frequently.

2. Reduce heat and simmer for 20 minutes, stirring occasionally.

3. Fill hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel and adjust lids.

4. Process in a hot water bath for 25 minutes.

PCTV Segment on the Harvest Dinners

2009-08-17T06:44:00.000-07:00

Here's a little peek at our Harvest Dinners at Copper Moose Farm. Our last one of the summer is this Saturday. They have been such an amazing event to be a part of...is it ridiculous that I'm already thinking of recipes for next year!

No Fingers Crossed Fig Jam

2009-08-14T10:49:00.000-07:00

Dear Jam Exchange,

I have not forgotten about you. I know that I am a few days behind the deadline of sending you this delightful fig jam...but rest assured...it is on its way.

I could give you so many excuses - our little cabin has been full of visitors, the farm dinners and value added projects are keeping me moving, I just had to lay in a sleeping bag with Allan on the deck and watch the meteor shower making me extra sleepy the next day, Ms. Em and I are prepping for our Canning Workshop at Copper Moose this Saturday - but I won't.

No excuses. I apologize. I hope you enjoy this fig jam as much as we do. Next year I promise to be a better jam exchange buddy...no fingers crossed.

XO,

Rebecca

Fig Jam
*This recipe is right out of my trusty friend The Blue Book of Preserving by Ball

5 pounds organic figs
6 cups organic sugar
3/4 cup water
1/4 cup lemon juice

To prepare figs: Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem, and chop figs. Measure 2 quarts chopped figs.

To Make Jam: Combine figs, sugar and water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point (jam pours off metal spoon in a sheet instead of drops). As mixture thickens, stir frequently to prevent sticking. Ass lemon juice and cook 1 minute longer. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water bath.

Pickled Green Tomatoes

2009-08-13T08:05:00.000-07:00

Here they are...pickled green tomatoes for Copper Moose Farm. Give them a try and let me know what you think...

Pickled Green Tomatoes

6 1/2 pint canning jars, lids, and bands
Hot Water Bath or large pot
6 cloves of garlic
3 teaspoons olive oil
2 teaspoon homemade pickling spice
6 jalapeno peppers
3 tablespoons fresh dill
2 quarts white distilled vinegar
3 quarts water
3/4 cup pickling salt

1. Sterilize canning jars and lids in boiling hot water.

2.Throughly clean all vegetables and fresh herbs. Quarter tomatoes, peel garlic cloves, slice jalapenos in half, removing the seeds, and chop fresh dill.

3. In the bottom of each jar place one clove of garlic and one pepper sliced. Add tomatoes, filling jars 1 inch from the top.

4. In a large sauce pot combine vinegar, water, and salt. Bring to a rapid, rolling boil. This is your brine...ladle hot brine into each jar leaving 1/4 inch head space at the top. Remove any food from the rims, place on lids, and screw on bands fully.

6. Process in a Hot Water Bath or large stock pot which can cover the jars with i-inch of boiling water for 20 minutes.

DIY Pickling Spice

2009-08-12T06:31:00.000-07:00

I have a vortex in my house. It is located within the depths of my baking and spice cabinet. No matter how much flour, sugar, and spice I push in, there always seems to be an unending amount of room for more.

Yesterday, as I was prepping to make some pickled green tomatoes for Copper Moose Farm(which I'll share soon) I realized that I didn't have any pickling spice. With key and purse in hand ready to run out to the store I paused - "Maybe I have everything here to make my own pickling spice?" I crawled up onto the counter, measuring spoons in hand, and dug deep into my cabinet. To my delight, I realized that I had everything I needed.

DIY Pickling Spice

1 organic cinnamon stick
6 organic bay leaves
1 tablespoon organic ground mustard
1 tablespoon organic whole spice
1 tablespoon organic coriander seeds
1 tablespoon organic black peppercorns
1 tablespoon organic ground ginger
1 tablespoon organic dill seeds
1 tablespoon organic cardamon seeds
1 teaspoon organic red pepper flakes
1 teaspoon whole cloves

1. In a spice or coffee grinder, grind cinnamon and bay leaves until fine.

2. Combine all ingredients in favorite spice jar. Use for pickling your favorite summer produce.

Two Down, One to Go

2009-08-10T06:36:00.000-07:00

Harvest Dinner #2 was a great success. It was a bit more hands on and busy then Harvest Dinner #1 {hence the blurry pic from the last dinner} because of the risotto, one vegetarian request, and the steaks - but I believe we pulled it off with charm and gusto.

Ms. Em was in charge of the sweet & spicy steaks and you should have seen how she rocked them...even if at one point I peeked in on her in the other kitchen to a large smoke cloud, bright red skin, and her muttering "the cayenne, the cayenne"...she still created amazing steaks for everyone to enjoy.

The homemade vanilla tarragon ice cream with homemade whipped cream, fresh fruit, and shaved nutmeg was also hit...thanks Ms. Lynnie for helping with the ice cream on your visit west:)

A writer from the SLC Tribune was there. This is Playful Noshings first interaction with a food critic...so keep your fingers crossed. Once she prints her food column, I'll share the link!

I'm off to write September's Alchemical Kitchen, edit with Mickey footage of our first Harvest Dinner, and pickle some green tomatoes for Copper Moose. I hope you all are off to a tasty new week!

Warning: You Will Be Put to Work

2009-08-07T05:34:00.000-07:00

Dear Friends,

I must warn you...if you happen to stop by Playful Noshings here in Park City...you will be put to work in the kitchen. I can't say exactly what you'll do...it varies from week to week. I'm pretty sure it will entail sorting, chopping, mixing, measuring, baking, roasting, and grilling. You might also like to know that I'm not a stickler in the kitchen...once I give you a project, it's yours to play with and bring to life.

Just ask Ms. Lynnie from Pennsylvania. She came for a week to soak in the wildflowers and breathtaking views and I had her baking, making ice cream, and turning two large bins of basil into an olive oil/basil base {that I'll soon turn into pesto for Copper Moose Farm}. Today before she flies out, she'll be helping me to marinate the steaks for our Harvest Dinner {shhhhh...she's still sleeping and has no idea}.

So...come visit and come often...but know that you too will be given a few little projects to keep moving my kitchen along:) I don't know how I'd make it without you my dear friends!

xoxo

Happy, happy weekend,

Rebecca

Ms. Lynnie's Basil and Lemon Muffins
1 package of organic vanilla cake mix
2 local eggs
1 stick local/organic butter
1 cup local/raw milk
1/2 cup local basil
zest of 2 organic lemons

1. Preheat oven to 350.

2. Combine mix, eggs, butter and milk until batter is light and fluffy.

3. Mix in zest and chopped basil.

4. Place baking cups in muffin tin and fill cups with batter 2/3 of the way full.

5. Bake for 20 - 22 minutes. Remove from tin and cool for 15 minutes before eating.

It's a Keeper

2009-08-06T12:45:00.000-07:00

Ms. Em and I are getting organized and prepped for our second Harvest Dinner this weekend at Copper Moose Farm. {Visit here for what we're cooking and the recipes}. Even though we're not even onto dinner number two, we just rehearsed dinner number three. I have a feeling these next three weeks are going to fly by with the last dinners and canning workshop!

Being a veg head, I needed serious lamb tasters. Lucky for me, Ms. Em and two lovely friends volunteered for the tough job of giving a thumbs up or thumbs down;) All were raving...so the meal is definite keeper. The lamb and and green bean salad is straight out of a Whole Foods magazine from last summer. The garlic potatoes are from Heidi Swanson's Super Natural Cooking.

I have two vegetarians attending this dinner, so I will serve them my favorite dish so far from this season - summer lasagna. Have your own rehearsal run and let me know what you think...

Grilled Spiced Lamb Chops

Spice Rub
1 3-inch cinnamon stick, broken into small pieces
1 tablespoon whole coriander seeds
1 tablespoon cumin seeds
2 whole allspice berries
2 tablespoons sweet paprika
2 teaspoons organic brown sugar
1/2 teaspoon cayenne pepper (or to taste)

Lamb Chops
1/3 cup olive oil
6 cloves local garlic, minced
6 local lamb chops
1 cup finely chopped local parsley
3 tablespoons finely chopped local mint

1. To make spice rub: Grind cinnamon stick, coriander seeds, cumin seeds, allspice berries, paprika, brown sugar, and cayenne in coffee or spice grinder until very fine.

2. To make lamb chops: Mix together oil and garlic in small bowl, then stir in Spice Rub. Coat lamb racks well with mixture, and then cover with parsley and mint. Cover, and marinate 2 to 8 hours in the refrigerator.

3. Heat grill to medium. Season lamb liberally with salt and grill 3 minutes. Turn, and grill three more minutes, or until meet thermometer reads 130 F for medium-rare.

Heirloom Green Bean Salad2 pound heirloom green beans
3 cloves local garlic, minced
1 tablespoon minced organic ginger
2 teaspoons minced local jalapeno
3/4 cup organic lime juice
3 tablespoons organic sugar
1/3 cup organic soy sauce
2 teaspoons toasted organic sesame oil
1/4 cup organic olive oil

1. Bring 3 quarts salted water to a boil over medium heat. Blanch beans separately 3 to 5 minutes, or until crisp-tender. Drain and rinse with cold water.

2. Whisk remaining ingredients together in large bowl. add beans, and toss to coat. Cover and marinate 1 hour.

Yoga on the Farm

2009-08-05T06:41:00.000-07:00

I own a business called Park City Holistic Health through which I work with individuals, families, and community groups helping them to create a sustainable health plan through local, organic foods, stress management, yoga, and mindfulness meditation.

I may not have mentioned this, but my practice of mindfulness and yoga are really the base of all that I do. When I mention yoga, I'm not thinking about the actual poses you do on your mat, but the philosophical practices of allowing wisdom, creativity, love, joy to come through in every moment.

But I even try to drop the analytical side of philosophy and get right down to experience...what does my wisdom feel like when making everyday choices? What does my creativity expressed feel like when I cook with friends? What does love feel like in the moment when I take the time to listen and understand another's food choices? It's the mining of these sensations and experiences that make all the difference in the world.

I'm telling you this because I teach yoga @ Copper Moose Farm every Thursday morning in the summer. It may seem like a farm is a silly place to have a yoga class...but I can't think of a better mix...mindful growing practices, awareness of what you're eating and where it comes from, engaging with your community members and foodshed, all while you are practicing connecting to the moment.

After each class I share something that I've baked using goodies from the garden. Last week I baked a Cottage Cheese-Dill Bread, this week I'll make Lemon Basil Muffins. It's always a practice for me...as I sit with my students (who have become friends) I practice soaking in their Presence - inviting it to remind me of my own.

{I've added a new link on the side that will take you to the monthly health tips I post on my business website. Have a look and let me know the ways in which you connect to your own higher attributes.}

Cottage Cheese-Dill Bread
* This recipe is straight out of Mollie Katzen's The Enchanted Broccoli Forest. I was able to use local and organic eggs, milk, honey, butter, and dill.

a little butter for the pan
2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
a scant 1/2 teaspoon salt
1 cup cottage cheese
2 eggs
6 tablespoon milk
1/4 cup honey
4 tablespoons melted butter
3 tablespoons minced fresh dill

1. Preheat oven to 350 F. Lightly grease a medium-sized loaf pan.

2. Sift together the flour, baking powder, baking soda, and salt into a medium-large bowl. make a well in the center.

3. Combine the cottage cheese, eggs, milk, sweetening, and melted butter in a separate bowl and beat well. Add this to the dry ingredients along with the dill, and mix just enough to thoroughly blend. The batter will be fairly stiff.

4. Take your time as you spread it evenly into the prepared pan. Let it bake for 50 minutes, or until a knife inserted all the way into the center comes out clean. Remove from the pan after about 10 minutes, and cool on a rack for another 30 minutes before slicing.

The Alchemical Kitchen

2009-08-03T05:24:00.000-07:00

Happy Monday my friends! I hope you all had a yummy weekend. I {get ready} took the entire weekend off!! {Okay...I taught one yoga class...but really...}

The next three Saturdays I will be leading the cooking part of two Harvest Dinners and teaching one Canning Workshop @ Copper Moose Farm. I plan on sharing all of the prep, recipes, and juciy details with you here @ Playful Noshings.

To get these full weeks rolling...start by checking-out my current Alchemical Kitchen column in Catalyst Magazine. It's all about Pickling, which I officially began to do with some of the harvest at Copper Moose. This week we start canning...so get your Hot Water Baths and Pressure Canners ready!

Second Harvest...here we come...

2009-07-31T06:36:00.000-07:00

I know it may seem like we just finished with the first Harvest Dinner, but Ms. Em and I are already onto the next. She came over a few nights ago for a rehearsal run and I believe we found our meal!

I try to choose recipes that will feature as much of Copper Moose Farm's veggies and our local Utah meat. I found my inspiration for our next meal from an August 2008 issue of Oprah's Magazine. I pulled the recipes out last year because of the title - The Perfect Summer Dinner Party, Period. This is definitely what we're going for with our Harvest Dinners!

The Grilled Rib Eye with a Sweet Rosemary Spice Rub and Risotto with Fresh Garden Herbs and Lemon recipes are right out of the magazine. The Shredded Kale recipe we adjusted for our taste and greens. Allan and Ms. Em think the steak rub is delightful (I'm a veg head) and we all love the risotto and greens...It may be pretty near perfect for our second Harvest Dinner. Now...what to make for dessert?

Grilled Rib Eye with a Sweet Rosemary Rub

1 1/2 to 2 pounds rib eye or strip steaks , about 1-inch thick
3 Tbsp. extra-virgin olive oil
2 Tbsp. packed brown sugar
2 Tbsp. fresh rosemary , finely chopped
5 cloves garlic , finely chopped
2 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper
1 tsp. cayenne pepper

1. Arrange steaks in a single layer in a large baking dish. In a small bowl, stir together oil, sugar, rosemary, garlic, salt, black pepper, and cayenne. Spread mixture evenly over both sides of the steaks; cover and refrigerate 4 to 12 hours.

2. Remove steaks from refrigerator and let sit 30 minutes before using. Preheat grill or grill pan to medium-high heat. Grill steaks 4 to 5 minutes per side for medium-rare (145° on an instant-read thermometer). Transfer steaks to a board; let stand 10 minutes and slice ¼-inch thick.

Shredded Summer Greens

1 1/2 pounds local stir-fry greens, shredded
3 tablespoons organic olive oil
3 cloves local garlic, chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon Utah salt
1/3 cup graded Pecorino Romano cheese.

1. In a small saute pan, heat oil over medium heat for 3 minutes. Add garlic, red pepper and salt and saute for 3 minutes.

2. Allow to cool for 5 - 7 minutes and then mix into shredded greens. Top with Pecorino Romano cheese. Serve steaks over greens.

Risotto with Fresh Garden Herbs and Lemon

6 cups chicken broth (we used veg broth)
1 Tbsp. olive oil
1 medium onion , finely chopped
1/4 tsp. salt
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup chopped fresh herbs such as basil , chives , parsley , thyme , sage , and rosemary
1/2 cup freshly grated Parmesan cheese
1 Tbsp. grated lemon zest
1/4 tsp. freshly ground black pepper

1. Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.

3. Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes, until most of the liquid is absorbed (7 to 9 minutes). Add broth by ½ cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.

4. Stir in the fresh herbs and cook 1 minute. Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper. Serve immediately.

Summer Strawberry Salad Dressing

2009-07-30T08:56:00.000-07:00

Here is the Summer Strawberry Salad Dressing from the Harvest Dinner that I promised to post...Enjoy!

1/3 cup of home made Alpine Strawberry-Coriander Vinegar
1 cup organic olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried local tarragon
1/4 teaspoon organic sugar

Add all ingredients into a jar and gently shake. Use a a salad dressing or as a marinade.

Weekly Nutrition Tip

2009-07-29T07:47:00.000-07:00

Yesterday at Copper Moose Farm Daisy taught me how to harvest bunches of scallions. I'm not sure how you feel about the entire allium family, but I am madly-head-over-heels in love with them.

Garlic, leeks, onions, shallots, and chives are all part of this healthly rock star family. They have a long standing in history as therapeutic foods used to treat high blood pressure, atherosclerosis, worms, and the common cold. They have also been considered helpful in boasting immunity and destroying certain viruses and bacteria.

Scallions and leeks have been held in an esteemed position in the vegetable world throughout modern time. Aristotle credited his clear voice to leeks. Nero, a Roman emperor, used leeks to make his voice strong. Leeks also star as Wales’ national emblem.

For centuries, the allium family has been consider to be the "poor man's antibiotic." Many studies are now supporting why...they reveal that alliums reduce bad (LDL) cholesterol levels, are proactive in fighting cancer cells, fight parasites and bacteria that compromise the immune system, and help to stabilize blood sugar.

They are always the perfect add to soups, casseroles, roasted vegetables or make a fantastic side on their own when grilled or roasted.

A little chopping tip I learned somewhere along the way: To avoid tearing when chopping these health potent super stars, place a small piece of bread between your lips. Seriously...it works:)

DIY Kefir and Yogurt

2009-07-28T05:03:00.000-07:00

Good morning! I am off to Copper Moose Farm for my Tuesday morning volunteering. Thought I'd re-post one of my favorite DIY kitchen projects - home made kefir and yogurt. This seemed so alien to me before I gave it a try and now I know how incredibly easy it is...do you make your own kefir/yogurt/cheese?

Making your own kefir (similar to yogurt) at home is a very easy process. You can either use live kefir grains (seen above) or a starter culture. The fun thing about live grains is they keep multiplying, so you have lots to share with friends and neighbors.

Check out my column, The Alchemical Kitchen, for more on the history and benefits.

Here are two recipes for kefir. I like to add my kefir to my morning Green Tea Smoothie...

Kefir from live grains

1 quart of raw milk
3 tablespoons of live kefir grains

1. Place grains and raw milk into a 1 quart sized Mason jar.

2. Cover and keep at room temperature for 24 hours.

3. Gently stir by "swirling" the jar in your hands a few times over the 24 hour period.

4. Strain the kefir through a cheese cloth into a clean Mason jar and place kefir grains (with some kefir still attached to grains) in a small jar.

5. Within a week create your next batch of kefir by using the grains in small jar and repeating the above steps. When the grains are removed and kept, you can use them indefinitely.

Kefir from a starter

1 quart of raw milk (you can also substitute homemade almond milk or coconut water for the raw milk)
1 packet of kefir starter

1. Pour milk (or almond milk or coconut water) and kefir starter into a 1 quart Mason jar and let sit at room temperature (72 degrees) for 24 hours. It helps if your milk is at skin temperature to begin.

2. After 24 hours, chill and enjoy.

You can use 6 tablespoons of this kefir as a starter for your next batch. You can do this up to six more times before you'll need to begin again with a new starter packet.

One Successful Dinner Down

2009-07-27T07:11:00.000-07:00

Before I left for the Harvest Dinner @ Copper Moose Farm on Saturday I set three intentions - to create a delicious meal that everyone would love, for Ms. Em and I to have a blast, and for the participants to have an amazing evening.

I believe we were successful on the yummy front - a few people told me their pork chop was the best they had ever had, lots of "ummmmm-ing" over the homemade salad dressing, and looks of yummy disbeleif after bites of the local fruit drizzled with lavender cream.

On the fun front - Ms. Em and I had a blast leading participants in the kitchen. They came in full of spunk after enjoying cocktails with High West Distillery and harvesting veggies with Daisy. We quickly put them to work chopping and mixing. Many commented on how Copper Moose's delicious and beautiful veggies make cooking seem less like work and more of a creative expression of color and taste.

You can find some of the recipes here and here. I'll post later in the week how I turned my homemade Alpine Strawberry Vinegar into a delightful summer dressing.

Mickey was there too, so we'll soon have a little film of the entire evening to share. One successful Harvest Dinner down, two more to go!

Treats and Luck

2009-07-24T07:09:00.000-07:00

I’m off for a morning of shopping and an afternoon of prepping for the Harvest Dinner. I’ll be back Monday with a full recap...wish Ms. Em and I luck!!

Until then, enjoy this lovely dessert that we’ll be serving on Saturday. I tested it out on my yoga students and if their “mmmmmm-ing” and “yummmmm-ing” is any indication of what they thought then they seemed to really enjoy these;). Have a great weekend my friends!

Lavender Cream
From The Gardener’s Community Cookbook:

1 cup heavy whipping cream
pinch of salt
1 cup milk
Blossoms from 10 sprigs of lavender
1/4 cup honey
4 extra large egg yolks
1/3 cup sugar

1. Combine the cream, milk, honey, sugar, salt, and lavender in the top of a double boiler. Set over simmering water and cook, stirring occasionally, until beginning to thicken, about 10 minutes.

2. Lightly beat the egg yolks in a bowl. Whisk in half the warm cream mixture. Whisk this mixture back into the double boiler. Continue cooking over the simmering water, stirring from time to time, until the mixture thickens enough to coat the spoon, about 10 minutes more.

3. Strain the cream mixture into a clean bowl. Cool to room temperature, stirring occasionally, and chill. Serve as a sauce for berries, chocolate cake, plain pound cake, or sponge cake. Or spoon into side bowls and accompany with cookies.

Lemon-Lavender Shortbread

1/3 cup sugar
1 teaspoon dried lavender blossoms, chopped
1 teaspoon finely grated lemon zest
1 stick (4 ounces) unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt

1. In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest.

2. Using a handheld electric mixer, beat in the butter at moderate speed.

3.At low speed, beat in the flour and salt until a soft dough forms.

4. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes.

5. Form the dough into a 4-inch log and chill for at least 45 minutes longer.

6.Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.

7.Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.

Fish and Chips with a Twist

2009-07-23T04:59:00.000-07:00

Last week, when Mickey I did some filming at the farmers' market for our three upcoming cooking episodes, I also purchased some delightful halibut bits and fresh turnips and zucchini strictly for enjoyment purposes only (like I don’t thoroughly enjoy each meal whether it be for work or not:) Give these recipes a try for a healthy, light, and easy summer meal.

Halibut Bits in White Wine Sauce
12 fresh halibut bits
2 tablespoons butter
1 cup white wine
2 tablespoons local scallions, chopped
3 cloves local garlic, chopped
Pinch of red pepper flakes
Fresh parsley, chopped

1. Melt butter in a sauté pan and add wine, garlic, scallions, and red pepper flakes. Simmer for 2 minutes.

2. Add halibut and simmer for 4 minutes each side.

3. Place cooked halibut on plate and top with extra sauce and fresh parsley. Serve with Turnip and Zucchini Chips

Turnip and Zucchini Chips

1 bunch local turnips, greens removed and roots sliced into 1/8 inch rounds
1 local zucchini, sliced into 1/8 inch rounds
2 tablespoons organic olive oil
1 teaspoon of garlic bits, fresh or dried
Pinch of paprika
Salt and pepper to taste

1. Pre-heat oven to 350

2. Combine all ingredients in a bowl and mix

3. Place rounds on a cookie sheet and bake 10 minutes. Flip veggies after 10 minutes and bake for 10 more

4. Reduce oven temperature to 300 and bake for 20 more minutes

Served with some white wine on the deck...yum!

My Right-hand Woman

2009-07-22T06:31:00.000-07:00

Since you’ve met myright hand man, it seems fitting that you should also meet my right hand woman …Ms. Em

She is taking over Allan’s position as farm dinner assistant. Allan is my biggest and most loving supporter who encourages almost any hair-brained idea I come up with. So much so, that last summer I had him sweating, nearing a nervous black-out as he cooked lamb for the first time for twenty people. With him safely at home this Saturday, Ms. Em and I will be crazily and whole-heartedly chopping away for these elegant dinners @ Copper Moose Farm.

I met Ms. Em a few years back in a somatic therapy certification program. I was in the process of transitioning away from my years as a dancer and into my life as a nutritionist. During one of the more overwhelming weeks of the program, Ms. Em and I found ourselves the only two utterly and thoroughly confused. The teacher had given a complicated movement sequence in an icosahedron (don’t ask!) and as every other student began to gleefully move about, Ms. Em and I were each frozen with one arm in the air staring at one another in the mirror. She called me later that afternoon to ask if I really was as lost as she was and we’ve been fast friends ever since. I couldn’t be happier that she has decided to join me this summer as my assistant. Let’s get cooking!

Weekly Nutrition Tip

2009-07-21T11:28:00.000-07:00

Back from my Tuesday morning volunteering at Copper Moose Farm. I spent the last five hours joyfully washing greens, humming along to Xiaver Rudd and Michael Franit, and giggling with some pretty amazing women.

Since I was drooling over the herbs all morning long thought I’d share some of the health benefits of one of my favorites - thyme.

Thyme has been used for many centuries in folk remedies for respiratory ailments, as a mouthwash, and in antimicrobial topical ointments. Current studies show that thyme has an abundance of volatile oils -specifically thymol, which supports healthy functioning of brain, kidney, and heart cell membranes. These oils are also high in antimicrobial activity.

Other current studies reveal a high percentage of flavonoids (antioxidants), as well as significant amounts of manganese, iron, calcium, and dietary fiber. Thyme has been used in food preservation techniques because of its antimicrobial qualities. These qualities also seem to decontaminate foods as well – making a vinaigrette with you thyme will not only boost your own health, but will also ensure clean food. Thyme is a great add to beans, eggs, and vegetable dishes.

The herbs in the pic are parsley and marjoram from Ms. Em - who I promise to introduce soon. Last fall, Ms. Em attended one of my Culturing Veggies Parties without a glass jars. Actually, everyone who attended came without glass jars. It seems waiting until the last minute of fall for preservation supplies is not the best idea…I’m just saying. Ms. Em assisted me with the canning workshop on Saturday. She pulled up to the cabin with my glass jar full of freshly grown parsley and marjoram from her garden. What a perfect gift;)

My Right-hand Man

2009-07-21T04:42:00.000-07:00

While I’m in the mode of introducing the players here at Playful Noshings, you really need to meet my husband Allan. He is truly my right-hand man.

We shared a table in 9th grade Earth and Science class. When we were bored we’d pass an ongoing story back and forth that was along these lines: We were married. He was away at war. I was back home taking care of the farm. We’d pass the story back and forth, adding onto what was happening to each of us. After class, we’d go our separate ways, not thinking twice about our notes. We don’t remember much else about one another during high school, even though we had the same friends and attended all of the same parties.

Over the next ten years we had two foreshadowing’s. Once, while I was living in Southern California, some mutual friends came through town and asked me if I wanted to go to Vegas for the weekend and hang-out with Allan N. Being a busy grad student I declined. A few years later, same mutual friends were having a party for me - I was leaving Pittsburgh for a summer in NYC and a big move to Seattle in the fall. Allan was coming through town via Montana on his way to the Bahamas and stopped by the party. We didn’t speak a word until he was getting ready to leave. He told me he truly respected that I did what I loved for a living. I remember needing to hear that and taking it to heart. I was off for NY, he was off to Nassua.

Two years later, my mom died unexpectedly. I flew back from Seattle to Pittsburgh to be with my family. One late night after her funeral I found myself booking a month stay at an ashram in the Bahamas. Before I left, same mutual friends reminded me that Allan N. lived there and I should give him a call. He picked me up at customs and we have been together ever since.

He tries all of my concoctions and has even begun to experiement on his own in the kitchen. He is essential to me and Playful Noshings.

Follow Your Curiosities

2009-07-20T07:04:00.000-07:00

I read a quote by Eleanor Roosevelt a few years ago that I remember to go something like this – Follow your curiosities and you will live a joyful and successful life. Becoming a bit more self-reliable has been all about curiosity and wonder for me. I am always amazed each time I turn milk into kefir, hops into beer, and veggies into canned sauces. What’s more fun, I learned this weekend, is watching others be amazed by too.

Our first pickling workshop at Copper Moose Farm was indeed joyful and successful. We talked about yeasts, molds, and bacteria. We chopped and scrubbed beets and carrots. We created spicy and sugary brines. And we pickled veggies picked only hours before. Give these recipes a try and let me know how it goes. Note: The processing times are for Park City’s altitude. If you live below 8,000 feet, you can still use these times, they will just be a bit longer.

Pickled Beets
* Makes 6 pints

About 24 small beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 ½ teaspoons salt
3 ½ cups vinegar
1 ½ cups water

1.Wash beets and boil about 10 minutes and peel.

2.Combine all ingredients except beets in a large saucepot. Bring mixture to a boil, reduce heat and simmer about 15 minutes.

3.Remove cinnamon sticks.

4.Pack beets into hot jars, leaving ½ inch headspace.

5.Ladle hot liquid over beets, leaving ¼ inch headspace.

6.Remove air bubbles. Adjust lids. Process pints 45 minutes.

Pickled Carrots
*Makes about 4 pints

3 ½ pounds carrots
5 ½ cups white vinegar
1 cup water
2 cups sugar
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed

1. Wash and peel carrots. Cut into rounds that are approximately ½ - inch thick.

2.Combine vinegar, water, sugar and canning salt in an 8-quart stockpot. Bring to a boil and boil 3 minutes.

3.Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until half-cooked (about 10 minutes).

4.Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed into each empty clean, hot pint jar.

5.Fill jar with hot carrots, leaving 1-inch headspace.

6.Fill with hot pickling liquid, leaving ½ in headspace.

7.Remove air bubbles and adjust headspace if needed. Wipe rimes of jars with a dampened clean paper towel. Adjust lids Process 30 minutes.

Kombucha Mama

2009-07-17T06:56:00.001-07:00

I am off to the store to purchase some more black to feed my kombucha mama. I thought I'd re-post the recipe on how to homebrew your own cultured tea and my Caltalyst column on why you'd want to. Happy Brewing...

Kombucah Tea
1 gallon brewing container
1 piece of breathable cloth to place on top of container
3 quarts of good quality water1 cup organic sugar or ¾ cup local honey
5 organic black tea bags½ cup of Kombucha tea from previous batch or store (if from store do not use flavored tea)
1 Kombucha culture (I recommend getting one from a friend or family member. Learn about its lineage, but asking who they got it from.)

1. Thoroughly clean all utensils, pots, brewing container, and surface area. Do not use harsh chemicals, but a natural/organic cleaning agent.

2. Bring water to boil.

3. Add sugar/honey and dissolve.

4. Add tea bags and steep until water has cooled completely- may take up to 8 hours.

5. Pour tea into brewing container, adding ½ cup kombucha tea and place kombucha culture on top.

6. Cover brewing container with breathable cloth and secure with elastic or yarn.

7. Move covered brewing container to warm place, where it will be undisturbed for 5 – 10 days.

8. After 5 days sample by putting spoon in, slightly pushing down culture, to get at some of the tea. If it is still slightly sweet, it is not done fermenting. Finished kombucha should be slightly sour, acidic, and may be effervescent.

9. When finished, place liquid in 1 large glass container or small individual containers and refrigerate. Kombucha may become even more effervescent during second storing in glass jar.

10. Use Kombucha culture to start a new batch. Kombucha starters will multiply. Simply remove and share with family and friends. If done right, your starter may proliferate for generations and generations.

Note: If starter blackens or grows mold, it has been contaminated and should be thrown away. Like any new food or beverage, kombucha is not best for everyone. I recommend trying a small sample and get mindful and present to how your body feels. If your digestive system feels well – add more kombucha into your diet. If your system feels upset – there are lots of other cultured foods and probiotics they may be better for you.

I Have a Secret

2009-07-16T08:56:00.000-07:00

It has turned out to be a busy week here at Playful Noshings. I finally turned in August's Alchemical Kitchen (whew!) and wrote a second column for a new food magazine - Basil -which will be coming out this fall. I've also been sorting recipes and prepping for this Saturday's Pickling Workshop and the first of three Harvest Dinners this summer at Copper Moose Farm.

On top of all of this (which I love with my whole heart and soul!) I convinced Mickey (he's the cutie with the camera) to film some more segments for Park City TV at the farmers' market.

Mickey has turned out to be my producer, my camera man, my editor, my wardrobe consultant, my is-my-nose-shinny-and/or-bra-showing-consultant, and above all my friend. He is so very patient with me when I clam up, become alien-like, and start to let my true inner nerd shine through. During these moments he kindly coaches me on how to find my sass and moxy. Good luck Mickey!

Yesterday's footage (and all of these treasures) will be turned into three episodes where I share how to easily shop the farmers' market for three different meals and then cook them! I gathered goodies for an all vegetable dish, a pecan-crusted halibut dinner, and a sweet and spicy steak barbecue.

Next week, we'll be filming how to prep and cook each recipe. You'll just have to check back in to see how it all turns out. (I shared in the footage yesterday one of my deep, dark secrets...that I'm really not a good cook...I just use fresh, local ingredients and then take all of their credit...shhhh).

After a long day in the sun, I wanted to kick my feet up and drink one of our IPA's. Instead I baked this Lemon Zucchini Breakfast bread for this morning's Yoga on the Farm and then kicked my feet up and drank one of our beers.

The recipe is the same as the Chamomile Lavender Bread ...just subtract the lavender and chamomile and add 2 tablespoons of lemon zest and 2 cups of coarsely chopped zucchini. The icing is from the Sunny Celebration Fox Glazed Lemon Cookies...Yum!!!

Weekly Nutrition Tip

2009-07-14T11:59:00.000-07:00

Back from my Tuesday mornings at Copper Moose Farm with a new nutrition tip for you...

The word cherry is derived from the Greek word kerasos which means for or of the birds. It is one of the oldest cultivated fruits, dating back to 300 B.C and was dearly cherished by the Egyptians, Greeks, and Romans. Even though America had it's own variety of cherry trees, early European settlers brought their own variety. There are now thousands of varieties, the most popular being the Bing Cherry.

Cherries are packed full of the antioxidants vitamin C, quercetin, and the phenolic acid amygdalin. These antioxidants have been linked to reducing inflammation, preventing heart disease, and reducing diabetes. Of course, this is if you are eating cherries along with a healthy, whole foods diet and make sure to exercise and manage stress. There really is no silver bullet.

Cherries are a favorite ingredient in our summer desserts, but I love to eat them in the winter too. They are so very easy to preserve - simply clean, pit, place on a cookie sheet, and freeze over night. The next day, place frozen cherries in a freezer-safe container and use through out the winter in desserts and smoothies.

Go on...get freezing so we have some recipes to share this winter.

Eat 'Em Up!

2009-07-13T05:56:00.000-07:00

Yes, I'm still talking about this (and yes, I may still be procrastinating, even though I do have a rough draft and am going directly to final copy once I post this thank you very much), but here is meal #4 from the $20 challenge. I had purchased two Mexican Zucchinis with the intention of making them into a summer noodle dish - the shaved zucchinis are the noodles.

I'm borrowing the idea from a professor at Westminster college who I guest taught Eco-Logical Eating with. Her name is Nina and she is an amazing health food cook! I hear she's also a fantastic theatre artist and gardener - must be all of the veggies that give her her energy. Eat 'em up!

Zucchini Noodles and Fresh Pesto
This meal is all freshwith no cooking time involved

2 medium-sized zucchinis
1 healthy handful of basil
1/4 cup organic olive oil
1/4 cup organic Parmesan cheese
1/4 cup organic pine nuts or walnuts
salt and pepper to taste
1 cup heirloom cherry tomatoes, halved

1. Wash zucchinis. Using a peeler, shave zucchinis lengthwise into a large serving bowl.

2. In a food processor, combine basil, olive oil, cheese, and nuts. Pulse until combined.

3. Add pesto to zucchini noodles, toss gently with tomatoes and salt and pepper to taste.

It's Really About Procrastination

2009-07-10T11:30:00.000-07:00

My column, The Alchemical Kitchen, for the Catalyst Magazine, is due today. August's column will be all about pickling, September's about canning, and November's about drying/dehydrating/storing.

But, instead of writing about pickling, I have spent the better part of this afternoon wandering around the new farmers' market at The Yard, buying more veggies, pickling them, and blogging about pickling. It could be seen as research, but if I'm being honest it's really procrastination -an opportunity for me to listen to 140 (!!!) new songs my dear friend Nala sent me. The sun is shinning, the music has been turned up, and I'm rotating between jars of dilly green beans and carrots in the hot water bath. My column may just have to wait until the wee hours of tomorrow morning.

Have a great weekend!

Dilly Green Beans
Green Beans
Fresh Dill
Garlic Cloves, peeled
Kosher or Pickling Salt
Vinegar
Water

For each 1 quart jar: Pack green beans, standing tall with ends trimmed, tightly in jar. Add 1 full sprig of Dill, 2 cloves of garlic, and 1 tablespoon of salt. Fill jar with 1/2 water, 1/2 vinegar, leaving 1/4 inch of head space at the top of the jar. Place on two piece metal lids and tighten. Process in hot water bath or just a large pot of boiling water (both need to be at rolling boil for entire time) for 25 minutes.

One Life

2009-07-10T05:26:00.000-07:00

Here is meal #3 from the $20 challenge. Truth be told, when I first started shopping local, I was petrified of heirloom veggies and produce I had not seen in the grocery store. It always came down to, "I don't know what to do with it!"

After giving myself the permission to fumble around the kitchen, I've come to love adding a new veggie to my repertoire. It gives me the opportunity to learn and be creative. That being said....these are little ball zucchinis. I used a metal teaspoon and carefully scooped out the middle and added mashed potatoes made with the new potatoes from the challenge and baked for 15 minutes or so. Delightful!

Allan grilled two portobello mushrooms that had been marinating all day in a homemade dressing. We topped them with cultured veggies (You can also check-out a fun little video my friend Shannon and I made about cultured veggies that actually got into the How to Homestead Film Festival!) and Dijon mustard.

I encourage you to go get at least one veggie you've never eaten and figure it out...You only have this one life, right?

Mashed New Potatoes Baked in Ball Zucchini
*If you can't find the ball zucchini I'm sure this would work in a regular zucchini - sliced in half, hallowed, stuffed and baked just a bit longer.

4 ball zucchini, hollowed
12 baby new potatoes
2 tablespoons of local butter
salt and pepper to taste

1. Preheat oven to 400 degrees.

2. Clean and quarter potatoes. Bring water to boil and add new potatoes. Let simmer for 10 minutes.

3. Add cooked potatoes, butter, salt and pepper to food processor and just blend until fully mixed.

4. Carefully stuff ball zucchini with potatoes, place in a baking dish, and bake for 10 - 15 minutes.

Homemade Grilling Marinade
1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon of fresh basil, chopped
1 tablespoon of fresh cilantro, chopped
1/2 tablespoon of fresh dill, chopped
2 tablespoon (1/2 lemon) fresh lemon juice

Add all ingredients into a fun jar and shake well. We use this to marinate mushrooms and other veggies to grill or on salad.

Just Make Sure...

2009-07-09T09:57:00.000-07:00

I didn't grow up eating fresh, local foods, canning away with my grandmother and mother in the kitchen. In fact my foodie childhood was the complete opposite. My parents were very well intentioned, but of the convenience/fast food mindset. They were taught that food should be fast and cheap. There were many a joyful night we sat watching Cheers, munching away on Happy Meals and HoHos.

At first, on my own, I didn't do any better. In college I ate more pizza and drank more wine from a box then I care to remember. But the stress of graduate school forced me to take a look at my health and how I was living this life. The more I learned about my health, the more I understood that I couldn't consider myself an environmentalist and eat a fast/cheap diet.

So I started to play - I fumbled around farmers' markets, buying strange veggies and avoided using them until the last possible moment. But the more I played, the more I learned how to make fresh, local meals.

Once fall came around, my local attempts vanished and even though I was eating organic whole foods, they were being shipped from 1000's of miles away. I was supporting my own health with organic foods, but not the health of my community or of the earth. So, I came to the conclusion it was time to play again. This time with culturing, canning, pickling, freezing, and drying my own foods.

Play. Have Fun. Experiment. Be Creative. But most importantly, allow yourself to mess-up. I swear to you, if I can learn to preserve and eat local (I can see my mama, sitting on her cloud wearing her Birkenstocks and Neil Young Tie-die, smoking her Salem, shaking her head in disbelief) all of us can. Your health, your loved ones health, and the health of generations to come truly depends on it. Just make sure to have on a fun apron, your favorite songs blaring, a good friend, and some homemade cleaning products.

Apricot Preserves
About 20 fresh apricots
1/4 cup organic sugar
1 teaspoon organic vanilla

1. Slice apricots in half and remove the seeds. Place in bowl and pour sugar the apricots. Place bowl in refrigerator for a few hours.

2. Place apricot/sugar mixture in a food processor and add vanilla. Pulse just until blended.

3. Place apricot mixture in a sauce pan and heat for 10 minutes.

4. Pour apricot preserves into a fun jar and use with cream cheese and homemade Chamomile Lavender Yogurt Bread. Preserves keeps in fridge for 1 month.

Chamomile Lavender Yogurt Bread
I used Mollie Katzen Yogurt and Herb Bread Recipe as a base for this.
1 cup organic unbleached white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Utah salt
1 cup homemade yogurt
5 tablespoons organic, local butter
2 local eggs
1/3 cup local honey
3 tablespoons fresh chamomile flowers
1 tablespoon fresh lavender

1. Preheat oven to 350 degrees and lightly grease a medium-sized loaf pan.

2. Sift together the flours, baking powder, baking soda, and salt into a medium-large bowl. Make a well in the center. 3. In a separate bowl, beat together the yogurt, melted butter, eggs, and honey. Pour this mixture into the dry ingredients, along with the herbs. Mix with a wooden spoon until thoroughly blended.

4. Spread into the prepared pan, and bake for 40 minutes, or until a knife inserted all the way into the center comes out clean. Let it sit for about 5 minutes, before removing to cool on a rack for 20 minutes.

Bust Out Into the Open Air

2009-07-09T08:06:00.000-07:00

Our second meal from the $20 challenge was inspired by the fava beans, summer squash and garlic I bought during filming.

I had some garlic scapes from my CSA share and morel mushrooms and local goat cheese from Park Silly.

With a little inspiration from Chefs from the Farm we came up with...

Fresh Pasta with Favas, Scapes, and Grilled Summer Squash
4 whole garlic scapes, trimmed and grilled for about 5 minutes
2 summer squash, cut length wise and grilled for about 5 minutes
1 package of fresh or homemade pasta
1/4 pound fresh morel mushrooms, washed and trimmed
2 tablespoons local butter
1 tablespoons whole fennel seeds
2 cloves of local garlic, thinly sliced
1/4 cup cider vinegar
1/4 cup local white wine
1/2 cup peeled fava beans, about 20 pods
black pepper
1/4 cup local crumbled goat cheese
olive oil for drizzling

1. In a pot of boiling salted water, cook pasta until al dente. Drain and toss with a little bit of olive oil. Reserve.

2. Grill scapes and squash for 5 minutes and reserve.

3. Melt the butter in a large saute pan over medium heat. Add the morels and garlic, season with salt. Remove mushrooms from the pan and reserve. Add the fennel seed and cook for 1 minute.

4. Pour in the cider vinegar and white wine and reduce the liquid by half. Decrease the heat and add the fava beans and reserved scapes, squash, and morels. Season with salt and pepper to taste.

5. Place pasta on plates, stacking with vegetables and goat cheese. Top pasta with a drizzling of olive oil, salt, and pepper.

Allan and I enjoyed our with a glass of Utah red, on the deck, watching the full moon rise. Allan made a toast to the creative energies of the $20 challenge. It's amazing what you can create when you bust out of the walls of the supermarket and into the open air of your garden, local farm, and farmers' market.

Note: This Is Best Enjoyed When...

2009-07-08T12:05:00.000-07:00

Sweet afternoon treat...it's research...I have to pick a local dessert recipe for our upcoming Harvest Dinners!

Summer Peaches (or any fresh fruit really) and Homemade Cream
This one is also inspired by Chefs on the Farm - go get their cookbook already!
1/4 cup local, raw heavy whipping cream
2 tablespoons organic sugar
2 local peaches, cut into quarters
freshly grated nutmeg

1. In a food processor, whip cream and sugar until thick. Pour over peaches, divided into separate bowls, cover with cream, and grate fresh nutmeg on top.

Note: This is best enjoyed when the sun is so warm and breeze so sweet, that even your list of things to do can't keep you from enjoying a few moments of summer.

What We Came Up With...

2009-07-08T07:21:00.000-07:00

Here is the first delightful dish we made from the $20 challenge. I found the recipe in one of my new favorite cookbooks, Chefs on the Farm by Shannon Borg and Lora Lea Misterly. We adjusted some of the ingredients and the presentation (they suggested serving it in a soup bowl, but I wanted to see all of the summer colors). The only extra ingredients we needed were some organic lasagna noodles, Utah's own White Wine, and homemade ricotta cheese.

This is a delightful, fresh summer dish. It is so easy to make and the white wine makes the dish a bit more festive. Give it a try and let me know what you think.

Pasta with Ruby Beets, Rainbow Chard, and Parsley

4 medium ruby red beets, trimmed
Utah salt
1/2 cup local unsalted butter
Black pepper
2 shallots, minced
2 cloves local garlic minced
16 large rainbow chard leaves, leaves chopped, stems finely diced
1/2 cup white wine
12 pieces of uncooked lasagna pasta, cooked and cut into 4 inch squares
1/2 cup homemade ricotta
1/2 cup fresh parsley, chopped

1. Preheat oven to 400 degrees.

2. Place the beets in a shallow baking dish. Pour in water about halfway up the level of the beets, and add a sprinkling of salt. Cove. Put in the oven and roast until fork-tender, about 40 minutes. Remove and cool the beets in the dish until ready to handle, then peel, dice, and reserve.

3. Set some salted water to boil for the pasta. In a saucepan, melt 1 tablespoon of butter and add the reserved beets. Toss and heat just through, and season to taste with salt and pepper. Set cover askew and keep warm over low heat.

4. In a large saute pan, melt 2 tablespoons of the butter over medium heat. Cook the shallots, garlic, and chard stems until soft, about 3 minutes. add 2 more tablespoons of butter. After the butter melts, stir in the chard leaves and cook gently for about 3 minutes, or until soft. Season with salt, then stir in 2 more tablespoons of butter and the white wine. Cook the mixture for about 5 more minutes.

5. Meanwhile, cook the pasta for 3 to 4 minutes, until al dente. Drain and toss the pasta with the remaining butter.

6. Assemble the meal: Begin with a layer of the chard mixture, then lay a pasta square on the mixture and fill with more of the hard mixture, beets, and a sprinkle of ricotta. Continue stacking and top with chard, beets, and ricotta.

We enjoyed ours on the deck, with the rest of the white wine, taking in some 4th of July fireworks...Perfect!

Weekly Nutrition Tip

2009-07-07T11:32:00.000-07:00

Hello. Hello. I'm back from my Tuesday morning volunteering at Copper Moose Farm. Today was all about cleaning, sorting, and packing spinach, salad mix, arugula, and basil. I also helped to harvest some cilantro and dill and clean some amazingly beautiful red and golden beets. Yum! I can't wait to pick-up my CSA share tomorrow and get cooking.

Even though I didn't handle any tomatoes, I did sneak a couple while walking through the greenhouse. Shhhh...don't tell...they were just little cherry tomatoes...but oh so very full of flavor. So in honor of these summer fruits, today's nutrition tip is all about tomatoes...

Tomatoes are native to the western side of South America. Spanish explorers brought tomatoes to Europe where their use spread throughout the 16th century. Tomatoes, along with eggplant, peppers, and white potatoes, are a member of the nightshade family.

Recently, most of the health-hype surrounding this fruit has been focused on its lycopene contents. Lycopene is an antioxidant which has been linked to cancer prevention and DNA protection within white blood cells. Current research is revealing that the health benefits of tomatoes actually comes from the synergistic relationship between lycopene, antioxidants like A, C, and K, and potassium, and fiber within this vibrant summer treat. Since many of these nutrients are fat soluble, they are best absorbed when tomatoes are eaten with fatty foods like olive oil, avocado, and nuts.

Interestingly, a recent USDA Agriculture Research Service study revealed that organic ketchup delivered almost double the amount of lycopene than conventional ketchup. So go grow or get some local organic tomatoes! They are best enjoyed fresh, added to summer soups like gazpacho, on salads, and sandwiches.

PCTV Weekly Segment

2009-07-07T05:15:00.000-07:00

My producers at Park City TV gave me the challenge to shop the farmers’ market with only $20. Check-out this segment and then check-in all week to see how I use my swiss chard, garlic, new potatoes, fava beans, 4 varieties of squash, golden beets, and red carrots.

I’ll see you this afternoon, with a new weekly nutrition tip, once when I get back from the farm.

Local Strawberry Vinegar and Syrup

2009-07-06T10:09:00.000-07:00

I know it's hard to think about preserving food when we are in full, local abundance...but now is the time to get started. Each week, even just a few preservation techniques will add local goodies to your winter meals. I promise you won't regret it - you'll love the taste of July's strawberries come February. Here are a couple of projects I got to this weekend...

Alpine Strawberry-Coriander Vinegar
From Chefs on the Farm by Shannon Borg and Lora Lea Misterly

2 cups white wine vinegar
1/2 cup fresh alpine or other local strawberries
2 tablespoons cracked coriander seed

Pour the white vinegar into a large jar, then add the strawberries and coriander seed. Cap tightly and let sit in a cool, dark place for 2 weeks. strain the vinegar and decant into a pint jar or other vessel. Discard the strawberries and coriander. Store in a cool, dark pantry for up to 6 months.

You can use this vinegar over salads, vegetable snacks, or fruit salads.

Strawberry Syrup
This recipe is an adaptation from the Ball Blue Book of Preserving. I took out the corn syrup and halved the recipe. Here's what I did:

1 1/2 quarts of local strawberries
2 cups of water
1 inch strip of lemon peel
1 1/2 cups organic sugar
1 tablespoon fresh lemon juice

1. Wash strawberries and drain. Stem and crush strawberries.

2. Combine strawberries, 1 cup of water and lemon peel in a medium saucepot. Simmer 5 minutes.

3. Strain through several layers of cheesecloth. Set left-over strawberry mush aside for fresh add to dessert.

4. Combine sugar and 1 cup of water in a medium saucepot and boil to 203 degrees.

5. Add strawberry juice and boil 5 more minutes. Stir in the lemon juice.

6. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps and process 10 minutes in a boiling-water canner.

Use on pancakes, crepes, fruits, and scones.

Yay Summer!

2009-07-06T06:34:00.000-07:00

We've officially jumped into summer here in Park City. The saying around town is, "People come for the winters and stay for the summers." We came for a job, moaned through foot after foot after foot after foot (I seriously could keep this up all day) of snow, and are now gleefully celebrating the warmer, lusher days of summer.

Toasting to beautiful green mountains with our Sun Green Tea with fresh mint, chamomile, and raspberries.

Waiting for the strawberry mush to drain all of it's yummy juices for the strawberry syrup (I'll share this recipe later this afternoon) I made on Friday.

Putting that left-over mush to good use with our lavender scones scones and local goat cheese.

Have an Abundantly Joyful Weekend

2009-07-02T08:25:00.000-07:00

I acquired so much fresh, local goodness yesterday that I'm not even sure where to start.

I guess the beginning is best...I picked up my CSA share at Copper Moose Farm, along with some extra goodies to transform into scones and tea for this morning's yoga class. I also filmed a new segment for PCTV, a challenge to see what all I could get for just $20 at the farmers' market (I'll share it here once it's edited).

Between the CSA, the baking, and the challenge, I now have sooooo much local produce for this weekend's festivities that I'm even curious as to how Allan and I are going to consume/preserve it all. But that's for next week...for now, let's get back to the beginning...

Herbs and edible flowers from Copper Moose...

for chamomile and mint iced tea...

and mint hot tea...

and some fresh lavender scones.

For next weeks yoga class, I hope to make homemade cream cheese and fresh preserves too. Have an abundantly joyful holiday! See you here next week with lots of new, yummy recipes from my CSA share.

Local Lavender Scones

1/2 cup local, raw buttermilk
1 local egg
1 tablespoon organic sugar
2 cups organic all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon Utah salt
1/4 cup organic unsalted butter, cut into cubes
1 teaspoon fresh lavender buds, chopped

1. Preheat oven to 375°. In a large bowl, mix dry ingredients together.

2. Cut the cold butter into the dry ingredients (with food processor works best) until it has the consistency of coarse corn meal.

3. In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1-inch high round.

4. Cut the dough into 12 wedges and place on a parchment-lined baking sheet.
Bake for 20 minutes until lightly browned.

Enjoy and Be Well

2009-07-01T07:01:00.000-07:00

Happy July! This month's Alchemical Kitchen in Catalyst Magazine on early summer preservation has posted and healthy updates on Park City Holistic Health's website are ready to share...Enjoy and be well!

Weekly Nutrition Tip

2009-06-30T11:55:00.000-07:00

Just back from my Tuesday morning volunteering at Copper Moose Farm. Things are in full swing...especially after the last month of non-stop rain. I spent five hours cleaning and sorting spinach, salad greens, and stir-fry greens. Since I was truly up-to-my-elbows in greens all morning, thought I'd feature them in my weekely nutrition tip...

Dark leafy greens, such as kale and mustard greens are some of the richest sources of vitamins, minerals, and phytonutrients. (The greener and fresher they are, the more nutrient dense they will be). One cup of cooked kale has only fifty calories, several grams of protein, 3 grams of fiber, and hardly any fat. This cup of kale is also loaded with calcium, magnesium, potassium, and vitamin C.

Mustard Greens, which were originally grown in India over 5,000 years ago, are packed full of phytonutrients like glucosionlates, antioxidants C and E, B vitamins, and minerals such as calcium and magnesium. These nutrients are associated with healthy lung and heart function, bone health, and soothing the nervous system. The high level of magnesium in mustard greens help to reduce stress and promote healthy sleep patterns.

Dishes that call for leafy greens should not be cooked for long and are best prepared just before eating them. Steaming with just a bit of water or olive oil is a quick and healthy method for cooking these nutritious powerhouses. Mustard Greens are a great peppery add to salads, delight on their own in a garlic and olive oil stir-fry, and mix well into bean and rice dishes. Also adding them to soups, where the nutrients are absorbed into the stocks are also an easy way to get your daily dose of greens.

Rehearsal Run of First Farm Dinner

2009-06-29T07:44:00.000-07:00

When I was fourteen, I made the decision to become a vegetarian. I had read an article about the environmental impact that large animal/meat processing facilities had on the earth. (My family jokes that I've always been the "Lisa Simpson" of the bunch). Something about the combination of animal well-being and honoring the earth's resources shifted me into seeing the food I was eating as an individual vote for my own beliefs. I remember thinking, "Maybe someday if I live in a town near a small farm that humanely raises their animals, I'll eat meat again."

Nineteen years later I'm still a vegetarian and I couldn't feel more strongly about the interconnectedness of every natural resource and living being. My small journey of individual votes everyday has become more powerful as more and more people make the shift to eat local, organic, and responsibly raised animals. I'm so encouraged by the popularity of the new documentary Food, Inc....this is how I'm sure the paradigm is shifting.

Last night, Ms. Em (my dear friend and assistant) and I did a practice run of the first farm dinner. We used a recipe I found from Real Simple (2005). We switch all the veggies to local/seasonal and the meat to local/responsibly raised and changed the process around a bit. I only had the veggies...but our men, Allan and Dan, loved the entire meal.

In what ways to you vote each day for a more sustainable future?

Pork Cutlets with Sage and Lemon Bread Crumbs

3 pounds local, organic boneless pork loin
1 tablespoon olive oil
3 tablespoons Utah salt
1/2 tablespoon black pepper
1 15 oz. can of DIY or organic tomato sauces
1/2 cup dry, DIY bread crumbs
2 tablespoons roughly chopped organic sage
1 tablespoon grated organic lemon zest
1 clove local garlic, chopped
1/2 pound local green beans
1 1/2 cups local arugula

1. Heat oven to 350. Slice pork into 8 thin cutlets. Heat the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2teaspoon of salt and 1/4 teaspoon of pepper. Cook the pork until it's browned, about 2 minutes per side.

2.In a small bowl, combine bread crumbs, sage, lemon zest, garlic, rest of salt and pepper.

3. Transfer cutlets to baking dish, cover with sauce and evenly sprinkle with bread crumb combo.

4. Roast in oven until bubbling and browning, about 15 minutes.

5. Meanwhile, combine green beans and arugula in a large bowl. Squeeze lemons (from zest) onto greens. Add two tablespoon melted, organic butter onto greens. Mix well.

6. Serve cutlets and veggies together.

Let's Play!

2009-06-26T09:38:00.000-07:00

If you allow it, food is an amazing vehicle for your creativity. The more you stray from pre-packaged and processed foods, the more the opportunity for your creative expression. I'm sure of this, because I've seen not only my own inhibitions in the kitchen dissipate, but also my husbands.

I use to be the cook in the house, Allan the baker. I'd toss around ingredients, forgetting about measurements, caring more about color. Allan would forgo an entire recipe if we had everything but the 1/4 teaspoon of rosemary it called for.

But since we've been shopping and preserving local and creating more DIY foods at home, Allan is letting his creative energies through. Just last night, I returned home to an Asian-inspired noodle dish that he created around all of the veggies we had in the fridge. The meal was amazing - fresh, colorful, and full of local goodness! Hugging him in gratitude, I peeked over his shoulder, and couldn't see a cookbook anywhere.

As you make your way to farmers' markets and/or collect you CSA boxes this weekend, I encourage you to get playful. Let go of any preconceived notions you have about what it means to be a good cook. Fresh produce rarely fails you. Be led by color, trust your instincts, and have a blast! I'll see you here next week to share what fun concoctions Allan and I create. Have a happy, happy weekend.

Farm Fresh Egg and Veggie Sandwich with DIY Kombucha

2 farm eggs
2 tablespoons olive oil
1 cup local bok choy, chopped
1 cup local beet greens, chopped
1 tablespoon local onion, chopped
1 tablespoon local garlic, chopped
roasted red pepper spread or hummus
sunflower sprouts
2 slices of homemade or local bread

1. Heat on tablespoon of oil in pan on medium heat. Add onion and garlic and saute for 2 minutes. Add bok choy and beet greens and saute for five minutes. Remove from heat and set aside.

2. Heat the other tablespoon of oil in another pan and crack two eggs into pan. Frying, each side about 2 minutes. While waiting to cook, toast bread.

3. Smear both sides of toast with red pepper spread or hummus, add greens, then eggs. Top with sprouts, salt, and pepper to taste.

Simple, Healthy, and Sustainable

2009-06-25T07:05:00.000-07:00

Here is a very, very simple yet healthy and sustainable summer meal for you and yours to try this weekend. Fresh ingredients make all the difference in the world - truly.

Wild Copper River Sockeye Salmon purchased at Park Silly...

Prochini mushrooms, which we're told we can find wild in the Uinta Mountains (I'm seeing a hike in our near future)...

And my Every Fresh Veggie I Can Fit in The Bowl Summer Salad...Perfection.

Grilled Salmon

1. Rinse fish with cold water. Place in a baking dish and marinate with a bit of olive oil and spices. We like fresh dill and a bit of lemon.

2. Coat grill with olive oil or use a non-stick spray, turn to high, and close lid, allowing the grill to get hot.

3. Place salmon on grill with the skin side up. Cook for 2 minutes with lid closed.

4. Flip salmon, onto skin side down, close lid and cook for 5 or so minutes.

5. To remove salmon, use a metal spatula, getting the spatula between the skin and salmon. Remove the salmon leaving the skin on the grill.

6. Serve hot with extra fresh herbs and a wedge of lemon.

Grilled Porchini Mushrooms

1. Coat both sides of mushrooms with a bit of olive oil.

2. After salmon has been flipped, place mushrooms on grill and cook for 5 minutes.

3. Flip mushrooms, and cook for 3 more minutes.

4. Serve with salmon

Every Fresh Veggie I Can Fit in the Bowl Summer Salad

1. I think the name says it all, but my favorites are: a fresh greens mix, sprouted sunflower seeds, heirloom tomatoes, local carrots, local snap peas, summer squash, organic roasted pumpkin seeds, and sometimes an avocado. Serve with:

Summer Dressing:

¼ cup light organic soy sauce
2 ½ to 3 tablespoons fresh organic lemon juice
1 ½ tablespoons minced local garlic
1 ½ tablespoons each of fresh chopped basil and cilantro leaves

1. Combine all ingredients in a small jar and serve with salad.

Let me know how it goes! xx

What In The World To Do With Turnip Greens

2009-06-24T10:39:00.000-07:00

Do you ever find yourself wondering what to do with the greens of your root veggies? Beet greens are easy enough - you can either add them fresh to your salads or lightly saute them in olive oil and garlic for a side dish.

Turnips and turnip greens are a harder sell. Here are some yummy recipes I found/adapted/created for our CSA newsletter for turnips and turnip greens. Give them a try and let me know what you think:

Roasted Turnips in Wine with Baked Brie and Goat Cheese

1 bunch turnips, cleaned, greens reserved for Turnip Greens Meal
1 cup local red wine
1/4 cup local honey
2 Tablespoons local butter

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables: carrots, parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Serve with baked brie, local goat cheese, and fresh bread. 2-3 servings.

Baked Brie

1 large sheet of puff pastry dough
1 round or wedge of Brie cheese (do not remove rind)
Homemade or local Raspberry Jam, or other sweet jam
Brown sugar 1/4 cup of maple syrup

Preheat oven to 350 degrees F. On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top. Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top. Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.Serve with crackers and apple slices.

Turnip Greens Meal
I think this would be a great filling for burritos with fresh guacamole, salsa, and cheese.

3 Tablespoons Olive Oil
3 local Garlic cloves, minced
1 cup shitake mushrooms, sliced (can find these fresh at Park Silly)
1 Tablespoon Red Raspberry or cider vinegar
1 large local red onion, sliced
1 can organic black beans
2 Tablespoons soy sauce
1 large potato, cubed
cleaned greens from one bunch of turnips

Put all ingredients in a large pot, in the order listed. Bring mixture to boiling point, stir, lower heat to simmer, cover and cook for 15 or 20 minutes, or until potato is tender. Add as filling for burrito and serve with fresh guacamole, salsa, and cheese.

Cheers!

2009-06-24T07:46:00.000-07:00

On Saturday evening we had delicious, made-from-scratch pizza. It has inspired me to share my sprouted barely pesto pizza recipe, that uses homemade cheese and pesto. It's a fun recipe to make (kids love it) and it is yummy! One of our favorite adds to this delightful meal...

...home brewed IPA of course! That's right it is finally ready and it is GOOD! After getting through our first batch successfully, I'd encourage anyone who loves good beer to home brew. So fun, so easy, and so very satisfying. Cheers!

Weekly Nutrition Tip

2009-06-23T11:29:00.000-07:00

Just back from another Tuesday morning at the farm. Today's chores were all about washing and sorting the amazing greens, greens, and more greens. I also was able to help sort and fill everyone's CSA boxes. I'm not sure what Santa feels like when he is filling all of those stockings with goodies...but I'm pretty sure I had a small glimpse of it today.

I don't want to give too much away...but here is this weeks nutrition tip:

Chili Peppers: Chili peppers are a fantastic source of the anti-inflammatory compound capsaicin. The hotter the pepper the more capsaicin it contains. Studies reveal that capsaicin helps to reduce the pain associated with arthritis, psoriasis, and diabetic neuropathy. Topical creams made with capsaicin are proving to be very successful in helping to reduce arthritic symptoms in joints.

The nutrients in chili peppers work synergistically to reduce blood cholesterol, triglyceride levels, and platelets aggregation, which are associated with cardiovascular diseases. Cultures that use chili peppers often have lower cases of heart attacks, strokes, and pulmonary embolism. Use your chili peppers in homemade salsa, bean and rice dishes, and roasted sauces for grilling meat.

I Don't Want to Say He's Become Obsessed, But...

2009-06-23T05:01:00.000-07:00

One of the best things that has developed since I’ve begun to make more of my own foods, beverages, and belongings is that (instead of laughing at or teasing me - can you tell I became a vegetarian back in the day?) my husband has come along 100 percent! He may even be beginning to show me up.

When we were in Boulder, Utah I purchased the book Coming Home to Eat: The Pleasures and Politics of Local Foods by Gary Paul Nabhan. I wasn’t even two steps out of the book store before Allan was asking to see it and I swear he’s been reading it ever since.

He’s been giving me little glimpses. Only little bits of ideas, paragraphs, and recipes because (I keep telling him) I eventually want to read it myself. He’s been pretty respectful of this request…except for the chapter about prickly pear cactus.

I don’t want to say he’s become obsessed…but…

We were given a prickly pear as a party gift from the Garden Party and Allan quickly transplanted it into a large pot, thoroughly watered it, and then sat outside with prickly pear for almost two hours. Later that night, after dinner we built a fire and settled into watch a movie. Allan brought prickly pear into warm a bit by the fire.

Today, Allan announced he was going on a hike to find some prickly pear to add to our collection. He came home with five new plants…all to keep prickly pear # 1 company. He then spent an hour Googling every-which-way we can cook, culture, grill, and preserve the different parts of this amazingly versatile cactus. Here’s a couple that he found here and is most excited about. I’ll probably switch around some ingredients…good oils, organic, and local…but I promise you’ll be the first to know.

Prickly Pear Juice

Select ripe prickly pears, including a few on the green side to add pectin if making jelly. Wash and rinse. Place in a pot with 1 cup of water and cook over low heat until tender (about 20 minutes). Mash with a potato masher and strain to remove seeds and fibers.

Prickly Pear Jelly

4 cups prickly pear juice
5 cups sugar
2 package of powdered pectin

Follow the pectin manufacturer's directions for adding ingredients and fast boil, stirring constantly. Bring to a hard boil that cannot be stirred down, boil for 3 minutes. Pour into sterilized jars and seal.

Prickly Pear Salad Dressing

1/2 cup prickly pear puree
1/3 cup salad oil (not olive oil)
1 tsp. salt
1 tsp. sugar
3 to 4 Tbs. tarragon white wine vinegar

Shake all ingredients together in a covered jar. Makes about 1 cup . This pretty pink dressing is thin like an oil and vinegar dressing, but lower in calories. Good on fruit salads and tossed green salads.

Prickly Pear Marmalade

4 cups chopped prickly pears
1 cup sliced lemon
2 oranges
1 or more cups of sugar (see below)

Chop orange peel and pulp. Add 4 cups water to lemon and orange. Let stand 12 to 18 hours in a cool place. Boil until peel is tender. Cool. Measure lemon, orange and water in which cooked. Add chopped prickly pears and 1 cup of sugar for each cup of combined pear, lemon, orange and water. Boil to the jellying point. Pour, boiling hot, into hot jars. Seal at once.

Who Says Local Sweets Won't Nourish You?

2009-06-22T11:38:00.000-07:00

You may think I’ve gone and abandoned everything healthy by the looks of my posts today….But I swear I haven’t. Who says that made-from-scratch, local sweets are not super good for you and your loved ones anyway?

Certainly not me.

When I first began on my nutritionist path, one very insightful teacher reminded me that if you become obsessive about anything, it is no longer good for you. Her advice was, “If you are celebrating a loved ones birthday, and everyone is coming together over a chocolate cake, that chocolate cake will nourish you deeply.”

I believe this.

Even though it wasn’t a birthday weekend, I am sure these cherry tarts nourished us. After a fulfilling visit with the cherry vendor at the farmers’ market we enjoyed a fresh grilled meal (which I’ll share soon). We topped off our summer feast by snuggling on the deck, trying not to burn out tongues on the still steaming cherry tart, and watched a thunderstorm roll by. I can't think of a better way to greet a new season.

I am certain this cherry tart recipe will excite, inspire, and deeply nourish you and your loved ones. Once the raspberries are in season, I plan on using them too. Remember to freeze some of your cherries so you have local fruit this winter. Enjoy!

Local Cherry Tarts

Pastry:
1¼ cups all-purpose organic flour
2 tablespoons organic brown sugar
¼ teaspoon local salt
½ cup organic cold butter, cut into small pieces

Cherry Filling:
4 cups pitted local cherries
2⁄3 cup organic brown sugar
Zest of 1 organic orange
1½ tablespoons cornstarch
1 teaspoon confectioners’ sugar

2. Preheat oven to 375F.

3. Roll pastry into 2 small circles on a floured surface. Place in 2 small pastry pans, pinching the tops.

4. To prepare the filling, combine cherries, granulated sugar, orange zest and cornstarch. Spoon into pastry.

5. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving.

Freezing Cherries

Wash Cherries well and remove the pits. Place dry cherries, individually on a cookie sheet, and freeze over night. In the morning, place frozen cherries in a good quality freezer bag. Use through out the winter in baked goods and smoothies.

Sweet, sweet process

2009-06-22T07:19:00.000-07:00

I have so many sweet, sweet stories, treats, and preservation tips to share with you this week. So sweet that I thought I'd begin with dessert.

Since moving to Park City two years ago, I've gotten really good at finding local markets and vendors who can help me in my quest to eat and preserve good local foods. What's taken a little more time is my quest to find local friends. I'm learning it's a process. Especially since entering your 30's and being newly married without any little ones. On top of that, we tossed in moving two thousand miles away from our friends and both started on a new career path. My dear friend Jeff insists that I need to be clear about my definitions of friendly acquaintance and friend. I'm getting there. I do have to say the journey is amazing and it gives me the pleasure of learning more about myself, my husband, and this new desert land.

This weekend, my friend journey had a huge growth spurt. After spending the day at the farmers' market with two lovely ladies, Allan and I journeyed back down the canyon to a Garden Party and much to our surprise, may have made some new friends.

These new friends are food DIY-ers...homemade pizza from scratch, a garden just about to burst with food, and homemade strawberry ice cream from scratch - Yum! To celebrate, here's a recipe for homemade tarragon/vanilla ice cream and an easy way to preserve some of your strawberries.

Tarragon Ice Cream

2 local eggs
¾ organic cup sugar
1 ½ cup raw, local cream
1 ½ cup raw, local milk
¼ teaspoon organic vanilla
2 tablespoons tarragon
Raspberries, Strawberries, or Peaches

Combine eggs, cream, and sugar on the top of a double broiler. Beat for 1 minute. Put mixture over boiling water until thickened (about 160 degrees). Place custard mixture in blender with milk, vanilla, and tarragon. Chill for several hours in fridge or ice cream maker.

Serve with fresh, local raspberries, strawberries, or peaches form the farmers market.

Freezing Berries

Wash berries and allow to dry. Place, separated, on a cookie sheet. Freeze overnight. Remove frozen berries from cookie sheet and place in a good quality freezer bag marked with date. Enjoy throughout the winter in baked goods and smoothies.

* Try this recipe for a yummy strawberry jam.

Local Fried Eggs

2009-06-20T07:43:00.000-07:00

I'm almost out the door, headed down the canyon, to Salt Lake's farmers' market. I'm looking forward to exploring, visiting, and finding some delicious foods to share, here, with you next week.

I'm already planning my first stop and purchase - the Liberty Heights Fresh booth for this delightful brunch. Some of you, my friends, asked how to make such a yummy treat. Here is my interpretation. Give it a try this weekend and let me know how it turns out. Happy, happy local shopping.

Local Fried Eggs over Beet Greens and Brown Rice

1 Cup organic brown rice
2 Cups local beet greens, chopped
1 clove local garlic, chopped
2 local scallion, chopped
2 tablespoons garlic infused olive oil
4 local eggs

1. Rise rice. Bring two cups of water to boil. Add rice, reduce heat, cover. Cook 20 - 30 minutes.

2. Saute greens, garlic, and scallions in 1 Tablespoon of garlic oil - 3 -5 minutes. Make sure not to overcook.

3. In another pan, heat 1 Tablespoon oil. Crack eggs directly into pan and cook 3 - 5 minutes. It doesn't have to be pretty, just yummy...your greens will make it both.

4. In a bowl, scoop in rice, top with greens, then eggs. Add a dash of local salt and some pepper and enjoy! Should be enough for two.

Goodies

2009-06-18T08:32:00.000-07:00

Some of the non-edible goodies I just had to buy from the markets this weekend...

An amazing reversable apron that I plan on wearing at the farm dinners that I am co-leading with Daisy this summer.

Sprouting lids, so I no longer have to deal with cloth getting icky.

Sandalwood soap, that makes me want to shower three times a day (but I won't because it's not nice to use all of that water - okay - I did it one day).

Yes...that is it!

2009-06-17T10:50:00.000-07:00

I spent the better part of yesterday afternoon pondering how I was going to incorporate these yummy local finds into something delightful. I was also determined to use all of the beet greens I had left over from Mondays pickling adventures.

This is the part I might have the most fun with. The part where I dream and guess what colors and textures and tastes will nourish and surprise us. I let go of all of the over-analytical definitions I've gathered...so many telling me what creative should look like...and I play in my kitchen. Allan likes it too. He wanders around the kitchen, pulling out different spices, and suggesting we use his new grill for everything. Yes...that is it...the new grill...

This is the delightful, green packed, summer meal we came up with. Give it a try and let me know how it goes.

Grilled Halibut with Cilantro Sauce
I found this Cilantro Sauce recipe in Martha Stewart's (July) Everyday Food. It was meant for tofu kebabs (which we are bound to try sooner or later), but goes superbly on halibut.

2 cups fresh local cilantro
1/4 cup organic olive oil (she suggests vegetable oil...but the olive oil was great)
1/2 local jalapeno chile, seeded
1 teaspoon organic grated ginger
3 loca scallions
2 tablespoons fresh lorganic lime juice
2 sustainably caught halibut from our friend Lyf

1. Preheat grill to medium/high heat.

2. Combine all ingredients in a food processor and blend until smooth.

3. Place two pieces of halibut on aluminum foil, cover both with half of the cilanro sauce, and squeeze 1/2 a fresh lemon over both pieces. Put the other half of the sauce aside to spread on halibut once it is served.

4. Fold foil around the fish and grill for 10 to 15 minutes.

Meanwhile...

Grilled Elephant Garlic Whips

1. Quickly blanch garlic whips in boiling water, 2-4 minutes.

2. Drain and drizzle with olive oil.

3. Grill directly on grill for 5 - 8 minutes.

Inside...

Fresh Foraged and Local Foods Stir-fry

2 tablespoons organic olive oil
1 cup shiitake mushrooms, sliced
1 cup local snap peas
1/2 cup sea beans
2 cups beet greens, chopped
2 tablespoons local scallions, chopped
2 tablespoons local garlic, chopped

1. Heat oil in skillet over medium heat.

2. Add mushrooms, snap peas, and sea beans and saute for 5 minutes.

3. Add beet greens, garlic, and scallions and saute for 3-5 minutes more. Remove from heat and serve with fish, extra cilantro sauce, and garlic whips.

Weekly Nutrition Tip

2009-06-16T12:46:00.000-07:00

I'm back from another Tuesday morning at the farm. Today's tasks were sorting, mixing, and cleaning the greens for tomorrows CSA pick-up. I also transplanted some pumpkin and squash varieties to their new home in the feild. Let's see if I can remember their names...small sugar, winter luxury, jack-o-lite pumpkins and cash flow, flying saucer, scallpini, and yellow crookneck squash. I may be forgetting a variety or two.

While I'm on the subject of the farm...I write a small nutrition tip for their weekly newsletter and thought I'd share it here too. This week is all about one of my summer favorites - Basil:

Even though Basil is now grown all over the world, it is native to India, Southeast Asia, and Northeast Africa. The word basil comes from the Greek word basilikohn, meaning royal, which gives us some understanding of how these cultures saw and used this aromatic herb.

Basil is packed full of 80 health promoting nutrients. Recent research reveals that basil's flavonoids and volatile oils promote DNA protection and anti-bacterial properties.

Some folk medicinal uses for basil throughout the centuries are: rubbing fresh leaves on insect bites to relieve the pain and itch, an infusion of local honey and basil leaves to relieve cold/allergy symptoms, and an infusion of almond oil and basil leaves massaged into the body to relieve sore muscles.

Basil is an important herb in Thai and Italian cooking, and is most often featured in pesto dishes, alongside olive oil, Parmesan cheese, and pine nuts. Use it raw in a fresh caprese salad and enjoy the immune boosting qualities of this ancient gem.

For a recipe and how to freeze single servings look here.

Stay Tuned

2009-06-16T12:28:00.000-07:00

Some of the local goodies we found in the farmers' section at Park Silly...
Shiitake Mushrooms...

Sea Beans...

And Elephant Garlic Whips...

We also picked up some wild halibut. Now...how to combine it all for a delightful meal. Hmmmmm...Stay tuned!

A Girl Needs to Think Ahead

2009-06-15T16:50:00.000-07:00

Our Mondays are really our Sundays....Allan and I both have the day off.

There is something so very sweet about a day full of hiking, a long lunch, napping, tea, and pickling...while everyone else you know has started their work week.

I know I just posted earlier about how delightful my fresh beet and goat cheese salad was...But a girl needs to think ahead these days.

Each time I go to the local market, I get a few bundles for fresh and a few bundles for preserving. This way I'm sure to not only enjoy the local produce throughout the summer, but also throughout the winter.

My grandmother's mother (and probably all of her friends) were onto something...and I feel like tapping into their ability to be a bit more self-sufficient and self-reliable.

Pickled Beets
This recipe is from So Easy to Preserve by the Cooperative Extension of the Univ. of Georgia. I've left out the onions - I want to wait for the local ones.

7 pounds of 2 to 2 1/1 inch diameter local beets
4 cups organic vinegar
1 1/2 teaspoons local salt
2 cups organic sugar
2 cups water
2 organic cinnamon sticks
12 whole organic cloves
4-6 onions (2 to 2 1/ inch diameter)

Trim off beet tops, leaving 1 inch stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes with boiling water until tender (about 25 to 30 minutes). Drain and discard liquid.

Cool beets. Trim off roots and stems; slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids.

I processed mine in a Boiling Water bath for 45 minutes because I live over 7,000 feet. For those of you below...30 - 40 minutes is perfect. Your pickled beets should keep through out the winter in the cupboard.

Next Monday, I think I can my extra beets...stayed tuned:)