Hope you are enjoying your summer! The past couple of weeks in MN have actually been almost decent. We sure suffered a long period of high temps and dewpoints, lots of rain and this affects the crops seriously. With such a short growing season, it offers a serious challenge to our CSA. However, they seem to always come through with great veggies. Corn took a serious hit this year, but last week’s share was wonderful. So after the pre-requisite grilled corn on the cob…the result for the leftover ears was a great chowder. Here is my version…

Cream of the Crop Corn Chowder

• 6 strips bacon
• 1 medium onion, chopped
• 3 medium potatoes (Russet or Yukon Gold) peeled and cut in 1/2″ pieces
• 5 – 6 ears of corn, cut off the cob. If you don’t have fresh, you can use frozen. That would be preferable over using canned because of the salt content.
• 1 red pepper, seeded and diced
• 3 cups low sodium chicken broth
• 3 cups  milk (Use at least 1%)
• 1/2 cup half and half (full or non/low fat version)
• 2 -3 oz. chopped green chiles (or one small can)
• 1/2 – 1 Tbs. red pepper flakes (or to taste)

Cook bacon in soup pot. Remove and drain on paper towels. Let cool and crumble.

Saute onion in bacon grease until just tender.

Remove onions and drain the grease from the pan. Wipe the pan. Return the onions to the pan. Add the potatoes and the broth.

Bring to a boil, stir and simmer uncovered until potatoes are tender – 15 to 20 minutes.

Add corn and cook for an additional 10 minutes.

Remove about half of the potatoes and corn with some broth and puree in a blender or food processor until thick. Return to the soup pot.

Add the milk, half and half and stir. Add red pepper, green chiles, red pepper flakes and stir again. Let simmer for about 10 minutes for flavors to develop. Do not allow it to boil.

Season to taste with salt and pepper. Ladle into serving bowls and top with crumbled bacon bits.

I made grilled turkey sandwiches to go along with the soup – sourdough bread spread with mayo and a bit of spicy mustard, sliced turkey breast, sliced tomatoes, fresh spinach and Swiss cheese.

Surprisingly, it was not a heavy dinner, even for a summer night.

Take care,

Judy

Our co-op offers a package-free philosophy for spices, bulk foods, and cleaners. You can bring in your own containers, have them weighted with a tare assigned and then use them for shopping. We bring our own produce bags, as well as shopping bags wherever we shop. To some extent, it isn’t a totally new concept, but it an idea that should be considered.

It would certainly change the way you would have to shop, but I also wonder if more frequent trips to the store wouldn’t mean more gasoline consumption. What this option does is certainly reinforce the buy local theme!

Read the post and watch the video! What do you think?

http://www.good.is/post/zero-packaging-grocery-store-to-open-in-austin-texas/

Take care,

Judy

Local Food Connections

I came across a couple of side dishes that would be a nice accompaniment if you serve a ham or pork roast for your Easter dinner.

Honey Glazed Carrots – http://www.foodnetwork.com/recipes/honey-glazed-carrots-recipe/index.html

Ingredients:

• Salt
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

After a frantic March, I am back on track, so here goes!

C is for Carrot, Cucumber, Cilantro and Coconut -  our April “C” foods.

Starting with carrots… the “good for your eyes” food.  Carrots are a root food and grow underground. California grows carrots year around, however, the very best tasting carrots will be those grown locally and fresh in their season, which is summer and fall.

Carrots are a member of the Umbelliferare family, which includes parsnips, fennel, caraway, cumin and dill. That is due to the umbrella-like flower clusters that are part of the plant. They come in the familiar orange color, as well as purple, red, white, yellow and black.

Carrots are a superior source of Vitamin A and have many anti-oxidant properties, which benefit anyone’s diet. Beta-carotene helps with vision, particularly night vision, and carotenoids promote good colon and lung health. They are also rich in Vitamin K, C, B₆ and dietary fiber.  One cup chopped carrots contain 52 calories with 428% of your Vitamin A requirement, 13% of Vitamin C and 14% of your recommended dietary fiber. The minimal amount of fat and sodium occur naturally.

When selecting carrots, look for firm, smooth, straight carrots with bright color – the more orange in color, the more beta-carotene in the carrot. Storing carrots is easy. They will keep longer than many other veggies. Simply store them in the coolest part of the refrigerator wrapped in a paper towel or plastic bag. Don’t store them with apples, pears, potatoes or fruits or veggies that produce ethylene gas. If the green tops are attached, cut them off before storing.

Want to grab a quick snack, peel a carrot and enjoy. Carrots are a wonderful (and to me necessary) addition to stew or that roast in the crock-pot. They do well in soups also. I also like to serve them with my Buffalo Chicken tenders. I like the sweet contrast of the carrot to the spice in the chicken.

Food52.com had a recent carrot showdown and here are the recipes and links for the two finalists: Roasted Carrot Soup and Glazed Carrots with Braised Bibb Lettuce. Check out the blog and the recipes. Go ahead, try them and vote for your own favorite.

http://www.huffingtonpost.com/2011/03/14/carrot-recipes_n_835696.html

Check back next week and we’ll talk about another “C is for….” food.

Take care,

Judy

I love basil - its clean, fresh and intoxicating aroma just fills my head with ideas for using it in my cooking. It has such a wonderful taste and I can’t imagine a Margherita pizza without fresh basil. The dried basil just doesn’t impart the same wonderful fresh taste.

I wrote an article a while back about basil…. here is the link if you would like some ideas for using basil in  your cooking http://ezinearticles.com/?Basil—5-Ways-to-Use-the-King-of-Herbs&id=1429712

Be back soon with another “B” veggie or fruit!

Take care,

Judy

Continuing on with our A is for month…. the Artichoke!

If there is a specific vegetable season that I wait for in MN, it is artichoke season because then we can actually afford to buy them. They are a favorite with everyone in the family. (I am serious, including our 4 year old grandson, who actually asks for them). With five in the house at one time, it was a real treat and a dent in the grocery budget, but worth every bite!

Artichokes need a cool climate for optimum growth and that is why you will find them primarily along the coastal areas of California in the spring and summer and inland areas for winter growth. Artichokes, a member of the thistle family (sunflower plant),  are hardy plants and produce their crops for about ten years. The artichoke we eat is actually the plant’s flower bud.

Artichokes are interesting to look at and might be intimidating for first-time cooking and eating. Look for a compacted artichoke. It should feel heavy and not be browned on the leaves. The leaves also feel a bit squeaky when you rub them. If the leaves look a bit blotchy or white, they could be the frost-kissed winter crops and are quite sweet.

Artichokes are easy to prepare and even more fun to eat. Ocean Mist has an excellent video series on cooking artichokes. It is well worth the few minutes to watch (or read the text if your prefer). http://www.oceanmist.com/products/how-to-prepare/index.aspx

As for eating them… what fun – pulling off the leaves, gently pull the bottom of the leaf through your teeth to remove the tender meat on the leaf. Discard the remaining part of the leaf and keep on going until you get to the heart… yum! Remove the choke part from the heart and you then have, in my opinion, the sweetest and most delish part of the artichoke.

Besides being a wonderful taste treat, the other great benefit of the artichoke is that it provides anti-oxidants, fiber, and nutrients in 60 calories for a large artichoke… of course, that doesn’t include the butter or mayo for dipping. You can buy the hearts jarred in olive oil and seasoning and I will use them in salads or on an antipasti platter. I also buy the canned artichoke bottoms (the heart of the matter) and rinse them for use in salads and on our veggie pizza. Frozen artichoke hearts are also available and provide the base for a favorite appetizer in our house.

Artichoke Hearts Wrapped in Bacon

• 1 box frozen artichoke hearts
• 4 – 6 slices bacon, cut in half (depending on the number of artichoke hearts in the box)
• onion salt

Cook the frozen artichoke hearts per package directions until crisp-tender. Drain well and sprinkle lightly with onion salt.

Wrap one half strip of bacon around each artichoke heart and secure with a toothpick. Broil, turning to brown, until bacon is done.

So, I hope you will give them a try this spring. They are such a healthy addition to your meals, fun to eat and there are some cool recipes out there waiting for you to try.

Take care,

Judy

While grocery shopping with my grandson, who is 4 years old, we started playing the alphabet game in the produce department. It gave me a great idea for my blog. I am going to select a letter of the alphabet each month and cover a fruit, vegetable or an herb or spice. Just sounded like fun, so let’s get started.

A is for Avocado and a favorite in our house. After living in California for most of my life and, at one time, having avocado trees in my backyard, I check the grocery sales each week for specials.  Although Haas avocados can tolerate cooler temperatures, it is just a bit too cold in MN, so we, obviously, look to outside sources.

The Haas is probably my favorite avocado and that is partly because they are available all year.  Because the avocado has a seed, it is considered a fruit, not a vegetable. It has the nickname of “Alligator Pear” because of the skin on the outside and the shape of the avocado resembles a pear.

Despite the bad rap about the fat, avocados contain a healthy fat that should be included in your diet, possibly as a substitute for other fats you might eat. Avocados also have lutein, which is great for the eyes,  lots of vitamins and minerals and contain more fiber than any other fruit.

San Diego County produces about 60% of the avocado crops in California and Fallbrook, CA (San Diego County)  calls itself the “Avocado Capital of the World”. Each year they have an Avocado Festival, which I think would be a not only fun, but some pretty good avocado tasting too.

There are several resources for more information on avocados, so check them out:

• Holy Guacamole – 6 Ideas for Using Avocados in Your Meals – some tasty ideas for more than Guacamole
• California Avocado Commission – Avocado facts and recipes
• Avocado Central – Haas Avocados – Always in Season

Get creative, enjoy that avocado and check back for our next “A is for….” post.

Take care,

Judy

http://www.localfoodconnections.com

Happy New Year! We are looking at 2011 as a year of hope, health and prosperity and wish the same for you.

I hope your holiday season included a bit of relaxation, fun, and time spent with those you love. The new year always brings discussions of resolutions, diets, more exercise, and the like.

Last week, I read an interesting piece that treated the subject of the new year resolutions a bit differently. Following the norm, most of us have blown our resolve in about a couple of weeks and then resolve to try again. How about if we treat the changes we want to make as intentions rather than resolutions! Sometimes a change of perspective is what is needed to make something new work well.

Some suggestion for intentions:

• If you are not vegetarian, eat at least one vegetarian meal a week. There are lots of food options providing a good blend of protein and nutrition you need without sacrificing taste.
• Servings of fruits and veggies should take up more space on the plate.
• Reduce the amount of white foods on your plate. There are many wonderful whole-grain breads, rye breads, or white whole-wheat blends that are better than plain old white bread. Sweet potatoes are a wonderful substitute for the standby baked potato.
• Manage your protein choices with lean options and correct serving sizes.
• Eat local as much as possible and organic where it counts.
• Aim for 20 minutes of exercise at least three times a week.
• Look for healthy recipe sources (Healthy Living, Taste of Home is an excellent example).
• Try fresh herbs or seasonings to boost flavor.

It is our intention to continue to follow many of the suggestions in the new year more so than in the past. We know our winter CSA made a huge difference in eating local and and has provided us with some wonderful options. It does cost a bit more to eat healthy and properly, but it might be worth pinching pennies somewhere else. Remember, a walk costs you nothing and does as much to clear the mind as it does exercise the body. You will see and feel the results.

Take care,

Judy

Local Food Connections

Today is officially the first day of winter, but here in MN we’ve been having winter for quite some time. The snow is piled high and familiar landmarks are no longer in sight after the plows made their way through the streets.

Winter brings different foods to our table… comfort foods. Lots of hearty soups, such as my recent recipe post for Squash and Italian Sausage soup, chilis, stews, and casseroles are the fare. I try to use as many local and organic ingredients as are available and the budget allows. Having the CSA does give us the opportunity to easily have more of both options. What is important to remember is to make those dishes healthy eating.

I am not cooking the Christmas dinner this year and am looking forward to being horribly spoiled by a wonderful grandma’s meal. I will contribute by bringing dessert, but she will present a feast to enjoy. I will be with people that I love dearly and that is what counts.

With the holidays looming large, I want to wish you and yours a Merry Christmas or a Happy Holiday celebration. Take time to appreciate your surroundings and carry Thanksgiving into Christmas.

Wishing you the best and take care,

Judy

It was a chilly Saturday so it turned out to be an experiment in the kitchen day. With the lovely squash from Featherstone Farm, I’ve been trying new recipes. One that is particularly delightful is from Cuisine Magazine – Italian Sausage and Squash Soup. Emeril Lagasse also has a similar recipe, but there are couple of extra ingredients that brightened the appeal of the Cuisine Magazine recipe. The prep takes a bit, but it is so worth it! I used the squash and fresh spinach from Featherstone Farm in the recipe.

Italian Sausage and Butternut Squash Soup

Ingredients:

• 1 lb. bulk Italian Sausage (Sweet or Spicy depending on your taste)*
• 2 Tbs. olive oil, divided
• 1-1/2 cups diced onion
• 2 Tbs. minced garlic
• 1 butternut squash (about 1-1/2 lbs), peeled, seeded and cut in 1″ cubes
• 1/4 tsp red pepper flakes (or to your taste – watch the amount if  you are using spicy Italian sausage)
• 2 cups low-sodium chicken broth
• 2 cups water
• 1 cup diced red bell pepper
• 1/2 cup heavy cream **
• 1 tsp. ground sage
• 1 – 2 tsp. sugar
• 2 cups packed fresh spinach
• 3 Tbs. brandy***
• Salt and pepper to taste

Brown the sausage in 1Tbs. of the olive oil over medium high heat until cooked through. Drain on a paper towel and set aside.

Sweat the onion and garlic in 1 Tbs. of the olive oil in a large pot over medium heat until soft, about 5 – 7 minutes. Increase the heat to medium-high, add the squash and pepper flakes, and saute 5 minutes.

Stir in the broth and water. Bring the mixture to a boil and simmer until the squash is very soft, about 10 – 15 minutes. Puree the soup with a hand immersion blender or in batches in a standard blender. Add the bell pepper, cream sage and sugar. Simmer until the bell pepper is tender, about 5 – 7 minutes. Stir in the spinach, brandy and sausage and simmer until the sausage is heated through and the spinach wilts. Do not let boil. Season with salt and pepper. Serve with crusty bread and a salad if you want more greens in your meal.

* – I made my own spicy Italian sausage with ground turkey for a healthier version

** – I used fat free Half & Half instead of the cream for a healthier version.

*** – You can sub apple juice if you do not want alcohol or just omit entirely. The brandy adds a bit of sweet and a tang at the time same.

I hope you enjoy this recipe as much as we did. It also reheated just wonderfully with the same full flavor. Let me know if you try this one!

Take care,

Judy

Local Food Connections