I minimized the non-local buying by developing my own version of root-cellaring this fall. I did a little interviewing of some Amish farmers at the Farmer's Market. They told me that their apples and Asian Pears would last 'til March 31st in a simple root cellar that was at ground level. I calculated 1 piece of fruit consumed every day (just to be conservative for my first storage year) 'til that day from the day I would be picking them up. So far, everything has lasted! When giving the Asian Pears the once-over so far, I found one moldy one that hadn't spread to the others yet. There is a trick to getting them to last. They must be kept both moist and cold (this poses him a problem with refrigeration). I carried them to my car in some large plastic bags that the orchardist had used. He told me to store them in the plastic bags, and I told him about my ideas to use insulated chests (like "Igloos" or similar) inside my unheated garage. He said that should work, and it's been good advice. He also worked with me to choose the longest-lasting ones (I'm going to make a note of what they are here when I see him again to ask him because I've forgotten the names.) We actually aren't eating them fast enough. It's so great to have the entire store all at once to just grab.
I also have some root veggies left over from the CSA...so far this year I've had to buy white potatoes at the supermarket, leafy greens, and onions. I bought my first bags of frozen veggies this past week. With a little work I can eliminate the storebought- and over-packaged items easily, and give my support to people I know and care about!
February 18, 2007
October 11, 2006
Butternut Squash Soup
Had some soft carrots from last week (forgot to take the tops off) and also a butternut squash from last week so I decided to try some soup. This was the basic recipe I followed, although I used more squash and therefore more stock. I also didn't have celery so I chopped up a pepper and threw that in.
Butternut Squash Soup II
Submitted by: Princess Krista K
Photo by: Allrecipes
"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
4 (change)
INGREDIENTS:
* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot, chopped
* 2 medium potatoes, cubed
* 1 medium butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* salt and freshly ground black pepper to taste
DIRECTIONS:
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Butternut Squash Soup II
Submitted by: Princess Krista K
Photo by: Allrecipes
"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
4 (change)
INGREDIENTS:
* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot, chopped
* 2 medium potatoes, cubed
* 1 medium butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* salt and freshly ground black pepper to taste
DIRECTIONS:
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
August 16, 2006
Boasting of my cabinet
In the last few weeks I've been canning with all of the pick-your-own from the CSA. I thought I'd tell you all what I've put up. I know Nancy's husband has done at least 8 quarts of tomato paste!
8 qts tomato sauce
~ 60 oz of blackberry jam
10 - 8 oz jars of Tomatillo Salsa
at least a quart of pesto in various jars, most were stuck in the freezer. It's been fun, and I'm so pleased when I see those jars sitting in the cabinet ready for the fall and winter.
Raspberries just came in this week. I have high hopes for more jam.
8 qts tomato sauce
~ 60 oz of blackberry jam
10 - 8 oz jars of Tomatillo Salsa
at least a quart of pesto in various jars, most were stuck in the freezer. It's been fun, and I'm so pleased when I see those jars sitting in the cabinet ready for the fall and winter.
Raspberries just came in this week. I have high hopes for more jam.
July 28, 2006
Eating local challenge
Since we haven't been keeping up to well with posting recipes (I'm number one guilty here gals!) I thought we could use some inspiration. And I found it! Someone started a local food challenge - cook one meal per week with only local foods for each of the 12 weeks of summer. Each week there are new recipes to look at for inspiration. It is arranged by area of the country, so the people posting from the Northeast should have ingredients similar to what we have here in Phoenixville. Here's a link to week four Oh, it is called One Local Summer.
June 20, 2006
Sausage N Cabbage dinner
Sausage N Cabbage
1 head of cabbage, chopped
1 lb. of crumbled, browned sausage
2 c. shredded cheese
Brown Sausage, set aside. Saute chopped cabbage in sausage drippings until cooked to taste. Turn off heat, place sausage on top of cooked cabbage, and sprinkle cheese on top of all. Place lid on pot; viola, cheese melts. Delicious w/Alvin's sausage!
1 head of cabbage, chopped
1 lb. of crumbled, browned sausage
2 c. shredded cheese
Brown Sausage, set aside. Saute chopped cabbage in sausage drippings until cooked to taste. Turn off heat, place sausage on top of cooked cabbage, and sprinkle cheese on top of all. Place lid on pot; viola, cheese melts. Delicious w/Alvin's sausage!
Italian Wedding Soup
If you haven't made it before this is a good soup that can be altered pretty liberally off the basic recipe. (You must have the carrots, the greens, the meatballs and the pasta.)
I put some stock (about 4 pints) in a large pot and start adding:
cut up carrots - about 3
finely cut kale or spinach or chard might work too - about 4 cups
little meatballs (make your own or use pre-made - cut in half or quarters if they seem too big)
leftover cut-up chicken pieces
sage
parsley
miso
Get it all boiling and when the kale and carrots are done add a cup or so of orzo or pastina (little pasta). Serve with freshly grated parmesan cheese on top. Even my "I don't like spinach and kale" guy enjoyed this one.
I put some stock (about 4 pints) in a large pot and start adding:
cut up carrots - about 3
finely cut kale or spinach or chard might work too - about 4 cups
little meatballs (make your own or use pre-made - cut in half or quarters if they seem too big)
leftover cut-up chicken pieces
sage
parsley
miso
Get it all boiling and when the kale and carrots are done add a cup or so of orzo or pastina (little pasta). Serve with freshly grated parmesan cheese on top. Even my "I don't like spinach and kale" guy enjoyed this one.
Turnip Soup
It is getting a little too warm for soups. But, they are easy. Turnips are finished now (although we'll see some in the fall probably). This soup has just a few ingredients. The recipe is here. I added some garlic scapes while sauteeing the turnips and a couple tablespoons of miso with the stock. It was thumbs up all around.
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