Posts Tagged food blog

Spicy Peanut Noodle Salad.

I absolutely love this recipe.

If left to my own devices, I would probably eat this particular salad multiple times a week. I crave it often (and therefore, I make it often).

There’s not much I can say about the recipe, only that you need to try it for yourself. So I encourage you to do just that! Give this salad a try — I don’t think you’ll be disappointed.

Happy Friday, everyone. Here’s to the weekend (and delicious peanutty noodle salads!)!

Spicy Peanut Noodle Salad

1 package rice noodles
1 red bell pepper, julienned
2 small carrots, julienned
1/2 red onion, sliced thinly

For the peanut sauce:
3/4 cup all-natural creamy peanut butter
1/4 cup rice wine vinegar
2 Tablespoons honey (*could substitute brown sugar, but I prefer honey)
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon freshly grated ginger
2 cloves garlic, smashed
The juice of 1 lime
A generous helping of Sriracha hot sauce (to taste & according to your love of spice! Start with a little and add more as needed!)

Garnishes:
Bean Sprouts
Lime Wedges
Chopped Peanuts
Sriracha sauce

Method
Cook rice noodles according to package directions. Once cooked, rinse with cold water and allow to cool. Toss with a bit of sesame oil to ensure that the noodles don’t stick together.

In a small pan, cook red onions with a bit of sesame oil over medium-low heat for 5-10 minutes (until soft). Set aside. (*Note: I cook the onions to reduce their potency and given them a slight caramelized flavor. You could include them in the salad raw, I simply prefer to cook them a bit first).

Blend all peanut sauce ingredients together in a food processor. Taste, and adjust to your liking. If the sauce is too thick, you can add a bit of water to thin.

Toss the noodles, peanut sauce, red peppers, carrots, and red cooked onions together until evenly coated. Garnish with fresh lime wedges, bean sprouts, and chopped peanuts.

*Note: While this salad is good leftover, it is best if eaten immediately!

Lemon Polenta “Fries” with Hazelnut Romesco

There are certain recipes that just speak to me.

These recipes jump off the page and say: “Lindsay! Make me.” And I say, “Well, OK then.”

This was one of those recipes. I was making my usual blog rounds, and noticed that my friend and fellow Portland blogger, Adrien (of Her Hungry Heart), had posted a recipe for Lemon Polenta Fries with Hazelnut Pesto. It all looked and sounded so delicious. Imagine my excitement when I discovered that the recipe could be easily altered to fit within my Lenten diet. Score!

Adrien’s use of hazelnuts in her pesto sauce reminded me that I, too, had a bag of hazelnuts that I’d been wanting to use. But, rather than stick with the pesto sauce, I decided to go in a slightly different direction. I set out to make a hazelnut romesco.

The idea came from a trio of hazelnut recipes written by famed local chef, Naomi Pomeroy (For those unfamiliar, Naomi has a fabulous restaurant in Portland called Beast, she’s been a competitor on Iron Chef America, and is rumored to be a contestant in the next season of Bravo’s Top Chef Masters). A friend had printed out Pomeroy’s hazelnut recipes for me a few months ago, and ever since I’d been wanting to make her hazelnut romesco. For whatever reason, I just hadn’t gotten around to it! So, then, when I saw Adrien’s recipe, the pieces all fell into place. I knew exactly what had to be done: polenta fries with hazelnut romesco.

Now, all I needed was an excuse to make this delicious dinner.

The excuse ended up being a random Thursday night. There was a Blazer game on TV and my friend Mari came over to watch the game. That was all the excuse I needed! Delicious dinner + friends + Blazers = a perfect Thursday night.

Everything turned out splendidly. I made a vegan caesar salad to go along with the meal, which rounded everything out so nicely. The polenta fries were crisp, with just a hint of lemon. The romesco sauce was packed with flavor – it was rich, sweet, smoky, and spicy. (Nich has since declared that he could eat romesco every day. I guess this is one of those recipes that we’ll be making often.) Overall, we had a fantastic night. We ate like kings and the Blazers won. What more can you want? ;)

I will mention that while the meal wasn’t difficult to make, it did take a bit of prep time. You could easily make some of the elements ahead of time (i.e. make the romesco sauce the night before), but overall I felt the meal came together relatively easily.

Lemon Polenta “Fries” with Hazelnut Romesco
(Polenta fries adapted from the lovely Adrien at Her Hungry Heart, Hazelnut romesco adapted from Naomi Pomeroy of Beast.)

For the polenta:
1 cup polenta (aka corn grits)
3 1/4 cups cold water
zest of 1 lemon
Dash of cayennne
Dash of paprika
Salt & pepper to taste
2 Tablespoons butter (or vegan butter substitute, such as Earth Balance)

Lightly great an 8″ square baking dish with olive oil.

Mix cold water & polenta in a small pot. Whisk often, over high heat, until the mixture comes to a boil. Once the mixture has reached a boil, turn the heat down to low and stir the polenta continuously with a wooden spoon. When the polenta starts to pull away from the side of the pan (about 10 minutes), stir in lemon zest and butter/butter substitute. Season with salt, pepper, and a dash of cayenne pepper and paprika.

Pour the polenta into the prepared baking dish, and spread into an even layer. Chill, uncovered, for 45 minutes to an hour (until cool & firm). When set, unmold the polenta and cut into slim sticks. (Note: I cut some of the polenta into rectangles to make grit cakes, and the rest I cut into slim sticks to make ‘fries’. Both Nich and I agree that the fries cooked more evenly and had a better texture.)

Place polenta ‘fries’ on a lightly greased baking sheet and broil until golden brown, about 8-10 minutes. Turn the fries over and broil the other side until golden, about 8 minutes more.

Hazelnut Romesco
(Adapted from Naomi Pomeroy)

**Romesco sauce is a roasted red pepper spread that is usually made with almonds, stale bread, and a variety of spices. This particular version uses hazelnuts, which I think give it a unique and wonderful flavor.

2 red bell peppers
2 dried red Mexican chilies or 1 tsp red chili flakes (Note: original recipe calls for 2 dried ancho chilies, which you then reconstitute and make into an ancho chili paste. I didn’t have ancho chilies and used whatever dried red chilies I had on hand. Personally, I’m of the opinion that you could probably just use red chili flakes and skip making the chili paste altogether.)
3/4 cups roasted hazelnuts (skins removed, preferably)
1.5 tsps smoke paprika
3 cloves garlic, smashed
1 large piece of crusty white bread
1/2 tsp ground coriander
1 tablespoon tomato paste
salt & pepper, to taste

Method:
*If you decided to make/use ancho chili paste as opposed to chili flakes do the followingg: To make paste, add boiling water to 2 dried ancho chili pods. Allow to soak in hot water for 15-20 minutes. Remove pods from water and puree, adding a little extra water to make a paste.

Cut crust off bread and brush with olive oil. Either toast in the oven or in a skillet until golden brown and crisp.

In a food processor, combine hazelnuts, garlic, toasted bread, salt, and spices. Mix until a dry paste forms. Add chili paste, roasted red peppers, tomato paste, vinegar, and olive oil until a smooth paste forms. Add extra olive oil if you would like a thinner consistency. Taste and adjust spices as needed.

*Romesco also works wonderfully as a dip with rustic bread, or as an accompaniment to various proteins, such as pork or chicken. We actually made romesco sandwiches with the leftovers!

Happy Lent: Curried Apple Quinoa Salad

Happy Lent, everyone.

(*Yes, I know Lent started a week ago, I just hadn’t gotten around to writing about it until now!)

For those of you who know me (or those who were reading my blog during this time last year), you may remember that Nich and I participated in the Orthodox tradition of Great Lent.

Meaning: for Lent last year, we gave up meat, dairy and alcohol. At first, I was apprehensive. Really, I was terrified. I vowed to give up the things that I loved for a tradition that was not my own. I just wasn’t sure I could do it.

And yet, here I am, a year later…and I’m jumping headfirst into Great Lent.

Why?

I can’t really explain it. But I loved it. Mostly, I loved that Nich and I went on a journey together. It wasn’t necessarily an easy journey, but it was good one. We learned, we grew, and we did it together. It was a really fantastic experience. So much so, that I’ve been looking forward to Lent ever since.

I will say, I know that Lent isn’t for everyone. This is simply a choice my husband and I have made for ourselves. I’m not asking you to join us on this journey, but I am hoping that you can support us in ours.

Because, let’s be honest….we could all do with a little less meat and dairy in our lives. So, even if you’re not into the religious component of Lent, I think we can all agree that a little abstaining could do us some good. (On this same note, there’s a great Huffington Post article called “Ash Wednesday is For Everyone.” Very interesting read.)

So, I hope that you can bear with me for the next six weeks while I adhere to my Lenten fast. Don’t you worry, the blog isn’t going anywhere. Of course, I’ll still post new and exciting recipes, they just won’t incorporate meat or dairy! If I can get by without eating these things, you can get by without reading about them. I think that’s only fair. ;)

So, here’s to Lent and the wonderful journey that it is. I’m excited for the challenge! And, I hope that you are, too.

(And in case you’re wondering: I miss cheese the most!)

Love,
Lindsay

p.s. The following is a recipe I made up last week, using various ingredients I had around the house. This ‘salad ‘was a wonderful way to transition into my new diet – its bright, flavorful, and filling.

Curried Quinoa and Apple salad

1 Granny smith (or other tart apple), cored & diced
1 cup dry quinoa
1/2 cup slivered almonds
1/2 cup dried cranberries (raisins would also work well)
4-5 green onions, diced

For the dressing:
1/4 cup canola oil
1/2 cup coconut milk
The juice of 1 lime
1.5 tsps curry powder
Salt & pepper to taste
1/2 tsp cayenne pepper
1 garlic clove, smashed

Cook quinoa according to package instructions (1 cup quinoa to 2 cups water). Once quinoa is fully cooked, set aside to cool.

Toast slivered almonds in a dry skillet over medium heat until golden brown. Be careful not to burn. Set almonds aside.

Once the quinoa is cooled, toss with dried cranberries, diced apple, green onions, and toasted almonds.

Whisk all dressing ingredients together (or shake in an airtight container); taste and adjust seasonings as necessary. Pour over cooled quinoa mixture. Stir, and add an extra squeeze of lime juice over the top of the salad. Chill before serving (the longer the salad rests, the more the flavors meld together).

A Trio of Quail Eggs.

What do you do when a friend gives 3 dozen quail eggs?

Before I answer that, let me set the stage.

It was a Friday night, and we had friends coming over for a little Sushi dinner party. I was on appetizer duty, Nich was in charge of the sushi-making (as I can’t make a pretty sushi roll to save my life), and friends were bringing drinks and a host of other goodies.

I was originally going to make regular old sushi appetizers: edamame and miso soup. But then, that very day, my co-worker brought me a carton full of beautiful little quail eggs. I was so excited!

Immediately, I began dreaming up teeny tiny appetizers. For any of you that know me well, you know I’m a bit of a deviled egg fanatic. I own not one, but two, vintage deviled egg platters. So, it should come as no surprise to you all that I was thrilled about the prospect of making deviled quail eggs. In fact, I’d been wanting to make them for a long, long time. Since these particular eggs were going to be paired with a sushi dinner, I decided to go with a Wasabi Lemon Deviled Quail Egg:

I quickly whipped up a batch of my darling little deviled quail eggs, and I still had so many eggs left! I had to figure out what to do with the rest of them. So, I began to dream up other appetizers. Since I wanted to keep with the sushi theme (and stick within the realm of Asian flavors), my next thought was to simply fry up the quail eggs and pair them with a soy sauce reduction. But, then, I had a better idea: I was going to recreate Susan Feniger’s Kaya Toast.

For those of you who don’t know her, Susan Feniger is an accomplished chef (also a contestant on Top Chef Masters) who owns a couple of restaurants in Los Angeles — Border Grill and Street. During our last trip to LA we stopped in for lunch at Street, as we were told that we had to try Feniger’s Kaya toast. We were not disappointed…it was deeeeeeelicious! As far as I can remember, Kaya Toast consisted of a large slice of toasted white bread that was slathered with coconut jam, topped with a fried egg, and served with a dark soy sauce reduction. It was the perfect marriage of sweet and savory.

So, back to quail eggs. Once I remembered the magic of Feniger’s Kaya Toasts, I decided that I was going to make my own mini versions. The only problem: we had friends coming over in 3 hours and I had no coconut jam. Since I didn’t have the time to make my own jam, I frantically searched my local specialty grocery store for any exotic jam that might work. And, I was in luck! I happened upon a jar of ginger jam. I knew the ginger would work well with the soy and the egg, and so my own mini versions of the kaya toasts were born:

Lastly, I must credit the almighty Google for my third quail appetizer. By this point, I was dead set on the idea of a trio of quail egg appetizers. I wanted each of my guests to have 3 separate and distinct quail egg bites. Since my own brain wasn’t coming up with a third option, I turned to Google to help me out. After a quick search, I saw that Ping restaurant serves a Bacon Wrapped Quail Egg with a Sriracha Sauce. I didn’t know you could DO that — hardboil an egg, wrap it in bacon, and top it off with the best hot sauce known to man. I looked no further for other ideas: this was the perfect bite to round out my quail egg trio. I hard boiled the eggs, wrapped them in applewood smoked bacon, and topped them with a creamy sriracha sauce.

I will end this post by saying that our Friday night sushi party was the epitome of all that is delicious. These appetizers were only the beginning of a night of good food with good friends. I was grateful to be given such a fantastic ingredient (quail eggs!), which inspired me to make a few fancy little appetizers.

The moral of the story is: When life hands you 3 dozen quail eggs, make some dainty (and delicious) appetizers for your friends. It will be great, I promise.

(Note: I chose not to write out the recipes for the appetizers here, as I wasn’t sure how many of you have regular access to quail eggs. However, I am more than happy to share my recipes! Please leave me a comment or email me at lindsay dot strannigan @ gmail dot com and I’ll gladly send you the recipes!)

Recipe Swap: Pork & Apple Pot Pie with Rosemary Gruyere Biscuits

It’s recipe swap time again!

For those of you who are unfamiliar, I am part of a group of bloggers that reinterprets recipes from an old cookbook called “All Day Singin’ and Dinner on the Ground”. CM at Burwell General Store started the recipe swap this past December, and for the very first swap it was just Christianna and I, making our best persimmon creations. And here we are, just a few swaps later (this is our 4th recipe swap), the group has grown to 13 members! If you’d like to see a full story of how the swap began, a full list of recipe swap participants, as well each participant’s recipe swap creation please visit CM’s dedicated Recipe Swap Page (It’ll be worth it, I promise. SO MANY AMAZING BLOGS!).

For this particular recipe swap, Christianna asked us to recreated “Grandma’s Chicken Pie with Drop Biscuits“. I was really excited when I heard that she had picked this recipe, as the last couple of recipes we’ve reinterpreted were originally sweet dishes. I was ready to take on a savory challenge. I’m a sucker for a good pot pie, and with all the wretched weather we’ve had lately, this dish sounded like the answer to all of my winter woes.

I’ve made a few different pot pies over the years, and they never fail me. Pot pie is always delicious. Always! So with my reinterpretation of “Grandma’s pot pie”, I wanted to stay true to the spirit of the original recipe. I wanted the flavors to be simple and classic. I wanted the dish to be warm, hearty, and comforting. After gazing at various recipes online and searching my own brain for inspiration I finally settled on this: Pork and Apple Mini Pot Pies with Rosemary Gruyere Biscuits.

Here’s the thing with this dish: it sounds fancy and complicated, but it really isn’t. The ingredient list is simple and made up of mostly pantry staples. The flavors are classic and familiar (Nich actually said that it “tasted like Thanksgiving”). Quite frankly, the only thing you need for this recipe is a bit of time and planning. This is the perfect lazy Sunday dish, as you can pop it in the oven and let the pork slowly braise while you accomplish other things (or laze on the couch and watch a No Reservations marathon. It happens.)

As always, I had a great time participating in the recipe swap. Yet again, I was forced to be creative and think outside of the box…and I loved the results! I loved the biscuit topping so much, that I’ve already made the biscuits again on their own (they can be slightly modified with more flour to be rolled out and cut into traditional biscuits). I’m quite sure this pot pie will find a place in our winter meal rotation.

Please do scroll down to see my recipe and tips on making this delicious dish. And check out the gorgeous dishes my fellow swappers created!

The recipe swap currently includes: CM @ Burwell General Store, Boulder Locavore, The Tomato Tart, Chef Dennis @ More than a Mountful, Spicy Living, The Unexpected Harvest, The Adventuresome Kitchen, The Cake Dutchess, Good Food Week, Fat and Happy, The Herbed Kitchen, and Cindy @ Tyro Tidbits

Mini Pork & Apple Pot Pies with Rosemary Gruyere Biscuit Topping
(Pork filling adapted from Bitchin Camero)

For the pork & apple filling
1 tbsp. olive oil
3 lbs of pork shoulder, divided into 6 equal pieces
1 tbsp. salt
1 tbsp. freshly ground pepper
2 yellow onions, diced
2 cups chicken stock
2 granny smith apples, peeled, cored and sliced
2 tsp. fresh thyme leaves
2 tsp. fresh rosemary
1 bay leaf
Dash of cayenne pepper

For biscuit topping
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 stick (8 tablespoons) chilled unsalted butter, cut into small cubes
1/2 cup finely grated gruyere cheese
2 teaspoons of finely chopped rosemary
1 cup well-shaken buttermilk

Method:

Preheat oven to 275 degrees.

First, trim any excess fat from the pork shoulder pieces. Sprinkle all sides of the pork with salt and pepper.

Using a dutch oven (or other oven-proof pot), heat olive oil over medium heat (on the stovetop). Once the oil is hot, add in the pork (if the pan is too crowded you may have to cook in batches). Brown the pork shoulder pieces until nicely browned on each side (a few minutes per side). Remove the pork to a plate.

Add the diced onions to the pot and cook until tender, about 5 minutes. Add in rosemary and thyme, stir, and cook for one minute more. Place the pork shoulder pieces back in the pot and add the stock, bay leaf, and a dash of cayenne pepper. Once the stock comes to a rapid simmer, transfer pot to preheated oven. Cook for 1 – 2 hours, turning pieces occasionally, or until the pork is fork-tender. (My pork took 2+ hours to reach desired tenderness)

Once the pork is fork-tender, remove from pot and transfer to a plate. Using 2 forks, pull the meat apart into large chunks. Once the pork is “pulled” to your liking, add the apples and a bit more fresh thyme to the pot and cook on the stovetop over medium high heat. (Meanwhile: turn your oven heat up to 350) Allow this mixture to simmer until most of the cooking liquid has reduced (about 10 minutes). Taste and add salt and pepper if needed. *Note: be careful not to overcook the apples, as you will bake these mini pot pies in the oven and the apples will continue to soften. For now, just cook until the apples are starting to become tender.

Scoop the contents of pot into individual ramekins (I had enough for 4 sizeable ramekins with a little meat leftover for snacking).

Now, to make the biscuit topping.

In a large bowl, sift together flour, baking powder, baking soda, salt, and pepper. Blend in the chilled butter cubes with a pastry cutter, 2 knives, or your fingertips until the mixture resembles a coarse meal (I always find that using my fingers works best). Add in cheese and rosemary, mix to combine. Then, add in the buttermilk and stir until just combined.

Drop a large dollop of the biscuit mixture on top of each ramekin, and spread to make sure the pork mixture is covered by the biscuit dough. Bake in a 350 degree oven for 15-20 minutes, or until biscuits are golden brown. When the biscuits are done, remove from oven and allow pot pies to cool for 10-15 minutes before serving. Warning: they will be VERY hot!

Whole Wheat Apple Muffins

My husband made an observation about me the other day, and I thought it was rather funny (and yet strangely true). He’d been at work all day at his new job, which happens to be on the other side of town. When he got home, he found me finishing up a bunch of projects: namely, laundry, mopping the floors, and baking a batch of whole wheat apple muffins. He took one look at me (and our sparkly house) and said: “Whenever I leave you at home alone for an extended period of time, I know one of two things are going to happen. One: you’re going to cook. Two: You’re going to clean. Honestly, you’ll probably do both.”

Its funny because he’s right. If left to my own devices, I will do one (or both) of those things. So, now I’m left to wonder: when did I get so predictable? Or, rather, when did I get so darn domestic?

You see, Nich and I share a car and I’m still getting used to being “stuck” at home when he’s at work on the other side of the city. Thankfully, with the way our work schedules overlap, I’m not stuck at home too much (and if I really wanted to go out and about, I can just walk or bus. I’m not actually stuck). And, really, I’m starting to realize that I like this new arrangement. I like having a few hours at home by myself as it gives me a chance to clean, get organized, catch up on emails, etc. More importantly: it gives me a chance to work on cooking projects!

As I mentioned in my last post, I tend to be a bit of a busy bee. So, in a weird way, this new arrangement is somewhat of a blessing. I actually really enjoy cooking and cleaning and now I have ample time to do both. Nich, bless him, places absolutely no expectations on me. Because of this, I feel a certain freedom with getting things done around the house. I’m domestic because I want to be, not because its expected of me. I cook and clean because I find it relaxing and rewarding.

So, then, getting back to the whole wheat apple muffins. I made a batch of these on a Saturday when Nich was at work. I had the day to myself, a few extra apples lying around, and I was itching for something to bake. I discovered this recipe from Smitten Kitchen and thus my Saturday plans were decided. I baked to my hearts content and the muffins turned out splendidly!

Whole Wheat Apple Muffins
Adapted from Smitten Kitchen
(Makes about 1 and a half dozen)

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter (at room temperature)
1/2 cup granulated sugar
1/2 cup dark brown or muscovado sugar
1 large egg
1 cup plain nonfat yogurt
2 large apples, peeled, cored, and coarsely chopped

Method:
Preheat the oven to 450°F. Prepare the muffin tins: Grease or line 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. In a separate bowl, mix together butter, white sugar and 1/4 cup of the brown/muscovado sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Gently mix in the yogurt. (Note: I found the mix to be a little thick and dry at this point. I added a couple tablespoons of water to thin the batter) Stir in the dry ingredients and then fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick comes out clean.

Note: These make for great on-the-go breakfasts! I froze the muffins and would grab a couple every day for breakfast at work. 30 seconds in the microwave (and with a little bit of butter) and they were as good as fresh!

the latest and greatest.

Holy smokes! I’ve been a busy little bee.

Come to think of it, when am I not a busy little bee? Let’s be honest: for me, busy is normal. I thrive in the midst of the hustle and bustle. I wouldn’t have it any other way. So, when I say that I’m a “busy little bee” – I’m not complaining. Rather, I’m commenting on my own amazement at how full (and wonderful) my life is.

There’s just so much goodness happening, and so little time to share about it all! But I’ll do my best to tell you about some of it, especially as it pertains to this blog (i.e. the food related stuffs). As a person who loves to cook – and who cares about what type of food I eat, where my food is grown/raised, etc – I’m really excited to share about some of these things. So, then, here’s what I’ve been up to:

1. I joined the Food Buying Club through the Montavilla Food Co-Op. The club allows members to join in on bulk orders of local produce, grains, coconut oil, frozen berries, meat, butter, etc. For example, Chris from Lost Arts Kitchen did a bulk butter order from a local creamery earlier this month. She sent out an email to the food buying club: we then each ordered (& prepaid for) however much butter we wanted, and then picked up the butter at a specified drop point. Easy as cake. Since then I’ve also ordered local grassfed ground beef (for $3/lb) and free range corn-free eggs (for $3.50/doz). I absolutely love this system of buying food! It feels like so “old world”; like a long-forgotten way of doing business. I personally think it is a fantastic way to support local farms and businesses, while connecting with my community.

2. It’s finally garden time! Now that I live in a place with a quaint little yard, I can finally have a real garden. Nich and I have our own private side yard and share a big back yard with our next door neighbor, Rowan. Rowan is quite the gardener and has grandiose plans for our backyard (and I am going to soak up her knowledge!), and so this weekend we set about planting our spring garden. It is a bit early to plant warm weather crops (tomatoes, zucchini, etc) but in Oregon you can plant winter greens and peas around this time (“Peas in by President’s Day!”). I am just so excited about my garden, as I think that gardening is one of the most simple and cost effective ways to eat whole foods. I’ve not had the luxury of having much of a yard in the past, and so I am overjoyed at the prospect of having a real garden this year. This is a cook’s dream! (And here’s to hoping I don’t kill all my lovely plants!)

3. I am the proud godmother to 3 wonderful chickens: Jackie O., Amy Grant, and Supreme Court Justice Ruth Bader Ginsburg (SCJRB). Godmother, you ask? Let me explain. A while back, my friend Beyth mentioned that she was considering getting chickens. I was envious, as we can’t have chickens at our place. But how I wished I could have chickens! Alas, Beyth and I hatched a plan for communally raising chickens. I would help pay for chicken feed and take care of the chickens whenever Beyth was out of town. In exchange, I would get paid in eggs. Beyth got the chicks this past August, and we were told that we could expect them to start laying eggs in late spring (of 2011). But, to our surprise, the little chicks grew up fast and they started laying in January! Each chicken is consistently laying one egg per day. Even though I get just a share of the eggs (as Beyth and her husband Joe really do all the work caring for the chickens), the chickens are laying a lot and I’m really quite pleased with how many eggs I’m getting! Having access to fresh eggs from chickens I know (and love) is the best feeling. Seriously. If you’re like me and you don’t have the ability to raise chickens of your own, I strongly encourage you to try out a system of communal chicken raising. So far, things are going splendidly! I owe a huge thanks to Beyth and Joe for allowing me to be part of their chicken’s lives. :)

Pictured below: Jackie O. (Photo by Joe Greenetz)

4. And, lastly, I have started volunteering for my local farmer’s market: The Montavilla Farmer’s Market. I really love this little market and am so thrilled to be part of their marketing and outreach team. I haven’t done much for them yet (as this is the quiet season for the market) but I did just write a new blog post for the market blog (which is called Seasonal Abundance). After shopping at the last winter stock up market, I was inspired to cook a Root Vegetable Soup. See below for a photo and a link to the recipe!

Pictured below: Winter Market Root Vegetable Soup. For full recipe, see my blog at the Montavilla Farmer’s Market site!