(Photo: Ann Grummon, www.6acrestudio.com)
This year’s deathmarch through winter has seemed interminable, and has brought on two maladies: a bit of Writer’s Block, and that peculiar cube-shaped fever known as Minecraft Mania. The Boy and I have been playing a lot of Minecraft together, it being far more colorful and compelling than the actual scenery outside. But I have been cooking, so, time to come out of hibernation (cube-ernation?) and let you see what I’ve made.
Posted by realfoodroad on March 9, 2013
http://realfoodroad.com/2013/03/09/meyer-lemon-bars/
During the height of the growing season, abundant fruits and vegetables take center stage. But local farmers and food producers have much more to offer than fruits and vegetables, much of it available year-round or close to it. I do not always mention that besides produce, I am able to get milk, half and half, goat cheese, eggs, bread, and meats from local farmers as well.
Posted by realfoodroad on October 17, 2012
http://realfoodroad.com/2012/10/17/farm-finds-of-the-week/
Here’s a link to a great read from Chef Marcus Samuelsson:
He discusses the idea that the way we talk about food with our children can influence whether or not they will be interested in eating it. In a recent study by Cornell University, children were more enthusiastic about eating vegetables when they were given exciting names, such as “Silly Dilly Green Beans” and “X-Ray Vision Carrots”. Samuelsson has taken this idea further by suggesting we should stop making the distinction between “healthy” foods and “tasty” foods, because it somehow implies that “healthy” foods are not “tasty”. Any of you who have ever eaten just-picked fresh peas from the pod, or a sun-warmed tomato fresh off the vine know this is simply not true. But it’s the impression given when we tell our kids, “Eat it, it’s good for you,” rather than, “Have a bite of this, it’s delicious.”
Click the link, have a good read, and see if it doesn’t get you thinking about your own food choices, and how you make them. I’ll see you on down the Road.
Posted by realfoodroad on October 11, 2012
http://realfoodroad.com/2012/10/11/chef-marcus-samuelsson-talks-about-how-kids-view-healthy-foods/
L to R: Watermelon, broccoli, leeks, salad mix, slicing tomatoes, radishes, eggplant, red bell peppers, green beans, chile peppers, potatoes, and basil.
Not that I would ever ask that, but someone else out there might want to know: Is that all there is in season in New Hampshire right now?
Not even close.
Posted by realfoodroad on September 6, 2012
http://realfoodroad.com/2012/09/06/csa-share-12-is-that-all-there-is/
I made Coq au Vin for dinner tonight. Almost. Julia’s version features Brown-Braised Pearl Onions and Sauteed Mushrooms. Mine features frozen pearl onions, and I simply didn’t get to the mushrooms. I did can 9 pints of peaches this afternoon, and then got a wild hair and made a Blueberry Streusel Pie with the quart of blueberries I bought at the Farmers’ Market this morning, and the pie dough I had left over from the fruit tarts, except I didn’t have enough crust for the top of the pie so I had to throw together a streusel at the last minute.
Sometimes it gets a little crazy living in my head.
Posted by realfoodroad on August 11, 2012
http://realfoodroad.com/2012/08/11/cookforjulia-coq-au-vin-well-almost/
L to R: tomatoes, lettuce, pickling cucumbers, scallions, swiss chard, parsley, chives, radishes, slicing cucumbers, chile peppers, summer yellow squash, basil, zucchini, rosemary.
Posted by realfoodroad on July 21, 2012
http://realfoodroad.com/2012/07/21/csa-5-were-rolling-in-veg-and-freezing-blueberries/
L to R: Cilantro, Basil, Parsley, Lettuce, Chives, Bell Peppers, Eggplant, Radishes, Tomatoes, Garlic Chives, Pickling Cucumbers, Rosemary, Kale, Yellow Squash, Zucchini, Salad Mix.
Posted by realfoodroad on July 12, 2012
http://realfoodroad.com/2012/07/12/csa-share-4-and-blueberries/
My Iron Chef moment.
I have been messing around with rhubarb all month, looking for ways to use it that don’t involve dessert. After quickly discovering the Rhubarb Balsamic Reduction and Maple Rhubarb Glaze, I found myself struggling to find success in my Don-Quixote-Meets-Iron-Chef quest for rhubarby goodness, without a load of sugar or crust involved.
Posted by realfoodroad on July 1, 2012
http://realfoodroad.com/2012/07/01/rhubarb-two-ways/
L to R: Swiss Chard, Arugula, Kale, Romaine, Basil, Radishes, Butterhead Lettuce, Kohlrabi, and Peas.
Posted by realfoodroad on June 27, 2012
http://realfoodroad.com/2012/06/27/csa-share-2-a-bit-of-deja-vu/
