My tour complete, I settle on the patio with the morning paper and my coffee. And lately my cup of joe has been even more pleasurable, as I splurged and bought this adorable little cup.
What summer morning routines bring you delight?
Monday, July 19, 2010
simple pleasures
Many mornings this summer have greeted me with lots of moisture in the back yard, from storms rumbling through. Saturday night we even had sirens, Sunday there were lots of downed tree branches, and a power line in our neighborhood was tipping precariously toward a house. But life goes back to normal today, the branches get cleaned up, and the backyard beckons.
I love to pour a cup of coffee, and walk through my yard, to see what has happened in the night. The ladies mantle always provides a lovely show.
Dahlias are blooming, in assorted colors, and thriving even though the slugs seem to consider them their favorite delicacy. I hate slugs. I have tried all of the cures. I still have slugs. I balance all of the lovely moisture my very green grass and healthy flowers are enjoying with the downside, slugs and abundant mosquitoes.
It is hand painted, inside and out, and features a petite porcelain flower by the handle. So far, Mike is remembering to hand wash it. The sweet oilcloth coasters were a gift, and add extra cheer to an already happy setting.
Call me crazy, but coffee tastes better in this cup.
What summer morning routines bring you delight?
What summer morning routines bring you delight?
Friday, July 16, 2010
farm fresh Friday
Theme week concludes with something I didn't actually get at the market. I could have faked you all out, and told you I did, but that whole honesty gene compels me to tell the truth. They should be showing up at markets this weekend, as I just got a post card from my favorite blueberry farm, and they are open for picking in Wisconsin. http://www.rushriverproduce.com/
I had some berries in my fridge, I always have them on hand in the summer when they are inexpensive. In my cereal, with banana yogurt, or made into sugar crusted muffins, blueberries are one of my favorites. Blueberry memories include tromping through bogs in northern Minnesota to pick our own (tussling with mosquitos every step of the way) and the smell of fresh blueberry pie as my mom sliced into it. Flaky crust, sweet juicy berries, and a hint of spice.
The recipes I share with you today are from this very favorite blueberry farm I have been talking about. I figure if they are that good at growing them, then they are probably really darn good at cooking them.
http://www.rushriverproduce.com/main/recipes.htm
And if you can't pick your own, then go ahead and pick up a pint at the grocery store and make yourself something delicious. On top of that, blueberries are one of those super foods that just make you healthy. And grab an extra pint and freeze them for baking in January. All you have to do is dump them out on a cookie sheet (PLEASE DON'T WASH THEM FIRST) and stick them in the freezer. Once they are as hard as rocks, dump them in a freezer bag and pop them back in the freezer. You can wash and sort through them when you are ready to use them, in the winter, when it's snowing out, and you want to remember what summer tastes like....
And if you want to pick your own blueberries (and stop at the Smiling Pelican Bakeshop in Maiden Rock for some treats) check out the Rush River website I listed above for directions. Just make sure you call first to insure they are picking the day you want to go. (Or they'll pick them for you, if you don't mind paying a bit more.)
Thanks for sharing the bounty of the season with me this week-check out your local farmer's market and see what you can create!
I had some berries in my fridge, I always have them on hand in the summer when they are inexpensive. In my cereal, with banana yogurt, or made into sugar crusted muffins, blueberries are one of my favorites. Blueberry memories include tromping through bogs in northern Minnesota to pick our own (tussling with mosquitos every step of the way) and the smell of fresh blueberry pie as my mom sliced into it. Flaky crust, sweet juicy berries, and a hint of spice.
The recipes I share with you today are from this very favorite blueberry farm I have been talking about. I figure if they are that good at growing them, then they are probably really darn good at cooking them.
http://www.rushriverproduce.com/main/recipes.htm
And if you can't pick your own, then go ahead and pick up a pint at the grocery store and make yourself something delicious. On top of that, blueberries are one of those super foods that just make you healthy. And grab an extra pint and freeze them for baking in January. All you have to do is dump them out on a cookie sheet (PLEASE DON'T WASH THEM FIRST) and stick them in the freezer. Once they are as hard as rocks, dump them in a freezer bag and pop them back in the freezer. You can wash and sort through them when you are ready to use them, in the winter, when it's snowing out, and you want to remember what summer tastes like....
And if you want to pick your own blueberries (and stop at the Smiling Pelican Bakeshop in Maiden Rock for some treats) check out the Rush River website I listed above for directions. Just make sure you call first to insure they are picking the day you want to go. (Or they'll pick them for you, if you don't mind paying a bit more.)
Thanks for sharing the bounty of the season with me this week-check out your local farmer's market and see what you can create!
Thursday, July 15, 2010
farm fresh Thursday
So far this week I have been sharing tried and true recipes, today we are going to try something new.
Cucumbers bring back lots of summer memories. Washing tubs full with a brush, getting them ready for pickling. The smell of the hot brine cooking on the stove. Steam rolling off of the freshly sterlized jars. Fresh dill permeating everything, it's bright green heads waiting in the sink to be nestled in among the cukes. And later that night, the ping coming from the kitchen, as the jar lids signaled to us that they had successfully sealed.
Then there were fresh cucumbers sliced and mixed with mayo, a little milk, and salt and pepper. Nothing fancy, but this was our favorite green to have with fresh fried walleye. I can literally taste it in my memory as I type this.
Today's recipe couldn't be further from any of my family traditions, but I can't wait to try it:
Sunomono
(Japanese shrimp and cucumber salad)
1 (6 oz.) can small salad shrimp, rinsed, drained, and chilled
2 lg. cucumbers (8-10"), peeled and sliced very thin
2 tsp. salt
2 Tbsp. sesame seeds, toasted
Dressing:
3/4 c. rice wine vinegar
3 Tbsp. sugar
1 Tbsp. light soy sauce
In a small bowl, combine dressing ingredients and stir until sugar dissolves. In another bowl, sprinkle cucumbers with salt, and allow to drain 1/2 hour in a colander. Squeeze out remaining moisture. Toss lightly with chilled shrimp. Just before serving, combine with dressing and sprinkle with toasted sesame seeds.
From the St. Paul Farmer's Market Produce Cookbook
Then there were fresh cucumbers sliced and mixed with mayo, a little milk, and salt and pepper. Nothing fancy, but this was our favorite green to have with fresh fried walleye. I can literally taste it in my memory as I type this.
Today's recipe couldn't be further from any of my family traditions, but I can't wait to try it:
Sunomono
(Japanese shrimp and cucumber salad)
1 (6 oz.) can small salad shrimp, rinsed, drained, and chilled
2 lg. cucumbers (8-10"), peeled and sliced very thin
2 tsp. salt
2 Tbsp. sesame seeds, toasted
Dressing:
3/4 c. rice wine vinegar
3 Tbsp. sugar
1 Tbsp. light soy sauce
In a small bowl, combine dressing ingredients and stir until sugar dissolves. In another bowl, sprinkle cucumbers with salt, and allow to drain 1/2 hour in a colander. Squeeze out remaining moisture. Toss lightly with chilled shrimp. Just before serving, combine with dressing and sprinkle with toasted sesame seeds.
From the St. Paul Farmer's Market Produce Cookbook
Wednesday, July 14, 2010
farm fresh Wednesday
Going nuts and using three fresh farmers market goodies in today's recipe.
Cashew Chicken
1 box jasmine rice-get it started, and move on to the meat:
1 lb. boneless, skinless chicken breasts, diced
Put it in a bowl with the following ingredients, and let it sit while you chop the veggies:
1 Tbsp. sesame oil
2 cloves garlic, minced
2 Tbsp. rice wine vinegar
1/4 tsp. red pepper flakes
pepper to taste
1 large carrot (or a bunch of tiny ones) peeled and small dice
1 red bell pepper, seeded and diced
1 can sliced water chestnuts, drained and coarsely chopped
1 large handful pea pods, rinsed and ends trimmed
3 heaping Tbsp. hoisin sauce
1/2 cup unsalted cashews
3 green onions, thinly sliced
Heat oil in large wok or large non-stick skillet over high heat until it smokes. Add carrot and stir fry for 2-3 minutes. Add the coated chicken and cook 3-4 minutes. Toss in the bell pepper, water chestnuts, and pea pods, cook 1-2 minutes. Add hoisin sauce, toss to coat evenly and heat through. Serve with jasmine rice, sprinkle with onions and cashews.
A fresh and healthy meal for your family. And if you chop and prep everything ahead of time, you can throw it all together pretty quickly, the rice will take the longest! (adapted from a recipe in Rachael Ray's first 30 Minute Cookbook)
1 box jasmine rice-get it started, and move on to the meat:
1 lb. boneless, skinless chicken breasts, diced
Put it in a bowl with the following ingredients, and let it sit while you chop the veggies:
1 Tbsp. sesame oil
2 cloves garlic, minced
2 Tbsp. rice wine vinegar
1/4 tsp. red pepper flakes
pepper to taste
1 large carrot (or a bunch of tiny ones) peeled and small dice
1 red bell pepper, seeded and diced
1 can sliced water chestnuts, drained and coarsely chopped
1 large handful pea pods, rinsed and ends trimmed
3 heaping Tbsp. hoisin sauce
1/2 cup unsalted cashews
3 green onions, thinly sliced
Heat oil in large wok or large non-stick skillet over high heat until it smokes. Add carrot and stir fry for 2-3 minutes. Add the coated chicken and cook 3-4 minutes. Toss in the bell pepper, water chestnuts, and pea pods, cook 1-2 minutes. Add hoisin sauce, toss to coat evenly and heat through. Serve with jasmine rice, sprinkle with onions and cashews.
A fresh and healthy meal for your family. And if you chop and prep everything ahead of time, you can throw it all together pretty quickly, the rice will take the longest! (adapted from a recipe in Rachael Ray's first 30 Minute Cookbook)
Tuesday, July 13, 2010
farm fresh Tuesday
Green beans are the star today. Every time I buy them at the market I am reminded of early summer mornings, when Kelly and I would be herded out to the garden to weed and pick beans. When they start growing, you have to pick them almost daily, as they kind of go crazy. We would harvest both green and purple beans (also known as magic beans, as they turn green when you cook them). My Grandma Betty used to can beans, both green and yellow varieties. My mom didn't mess with that, but she did freeze bags of them so we could enjoy that fresh taste in the winter.
Might have to think about doing that this summer.
Today I share with you a recipe for Green Beans that I will bet you haven't tried. While I usually just steam them until they are tender crisp, then toss them with butter, coarse salt, and a squeeze of lemon juice, sometimes I want to go a little further. And when I do, this is what I make.
Wonderful Green Beans
2 lbs. fresh green beans
2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. ground coriander
salt and pepper to taste
chopped almonds if desired
Trim ends of green beans and cut into 1" pieces. Cook in a bit of water until tender, 15-20 minutes. Drain and set aside.
Place 2 Tbsp. oil or butter in saucepan and heat on med low heat. Add onions and garlic and saute until tender. Add cumin and coriander, mix well. Add beans and stir, salt and pepper to taste. Throw on the almonds if desired (also really good with toasted pine nuts).
The introduction to this recipe says these are so good that people who hate green beans will LOVE these. The recipe is from the St. Paul Farmer's Market Produce Cookbook.
Today I share with you a recipe for Green Beans that I will bet you haven't tried. While I usually just steam them until they are tender crisp, then toss them with butter, coarse salt, and a squeeze of lemon juice, sometimes I want to go a little further. And when I do, this is what I make.
Wonderful Green Beans
2 lbs. fresh green beans
2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. ground coriander
salt and pepper to taste
chopped almonds if desired
Trim ends of green beans and cut into 1" pieces. Cook in a bit of water until tender, 15-20 minutes. Drain and set aside.
Place 2 Tbsp. oil or butter in saucepan and heat on med low heat. Add onions and garlic and saute until tender. Add cumin and coriander, mix well. Add beans and stir, salt and pepper to taste. Throw on the almonds if desired (also really good with toasted pine nuts).
The introduction to this recipe says these are so good that people who hate green beans will LOVE these. The recipe is from the St. Paul Farmer's Market Produce Cookbook.
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