Friday, February 27, 2015

Announcements Announcements Announcements

While this week is between CSA rounds, I do have three announcements to share with everyone.

First, if you haven't yet signed up for the Early Spring CSA, please do so.  You can register online here, or print the paper form, or email the store.

Second, Nalls is holding a flea market today, Friday Feb. 27th, and tomorrow, Saturday Feb. 28th.  The Friday hours are 3-7pm, and on Saturday the market is open from 11-4.

Photo via Dockery Branch Farms
Finally, Dockery Branch Farms will be at Nalls from 3-6pm today, Friday Feb. 27th.  If you haven't sampled their sausages, you're really missing out!  They have an amazing andouille that isn't so spicy that you can't appreciate the Louisiana flavor.  Their breakfast sausage also makes amazing sausage gravy, and their bottled wing sauce is so good.

There's lots going on, so please stop by!

Sunday, February 22, 2015

A Foretaste of Spring

Who has strawberries left from this week's box? I'd bet that several of those boxes never even made it into the house from the car. I know that I ate a few on my way home. Especially with the meteorological nastiness over the last week or so, we're all craving something to remind us of spring. In case you haven't eaten them all already, I'll share two ideas for your remaining strawberries.

Carrots are usually plentiful in winter, and if you have some, try this bundt cake. It wasn't my first thought to add strawberries to a carrot-spice cake, but this works. Don't skip that frosting either, trust me.

Photo via MyRecipes
We used to make something very similar to this cake way back in Scouts. It's a really, really simple recipe, and is a perfect one to get the kids involved in the kitchen. Yes, it calls for 3 pounds of strawberries, but it scales back well.

Up next:  A recipe for roasted groundhog. Look out, Punxsutawney Phil. I'm coming for you.

Friday, February 13, 2015

Various Takes on a Favorite Winter Dessert

Either my Midwestern blood is thinning, or holy cow it's cold out there! Let's heat up the oven and bake something, shall we?

I still have a huge load of carrots that went uneaten from the Superbowl. So I have to use them up.  Hence one of my Top 5 Desserts:  Carrot cake. Believe it or not, we had one at our wedding.  (When I suggested that, the catering person looked at me like I had just arrived from Pluto.)
Photo via America's Test Kitchen Feed
The 3,000-calorie-per-slice monstrosity from the Cheesecake Factory isn't the only way to go, you know.  There are other carrot cakes around the world.  This one is Venetian, and mascarpone lends itself every bit as well as cream cheese when it comes to frosting.  This variation, while back at sky-high caloric values, will remind you of your last tropical vacation.  If you'd rather stick to the traditional flavor profile, try making it into a roll cake.

Photo via Crazy For Crust
Remember that this coming Tuesday is Shrove Tuesday, and it's traditional to make pancakes to "use up" the oils and fats in the house before Lent begins.  But nobody says the pancakes themselves have to be traditional!  (A word of advice, though, shred the carrots really fine for those pancakes.)

Photo via Smitten Kitchen

Tuesday, February 10, 2015

Kohlrabi with Sage Cream


  • 2 pounds kohlrabi
  • 1 cup creme fraiche or sour cream 
  • 1 teaspoon freshly grated horseradish root (may substitute 1 tablespoon of prepared/store-bought white horseradish) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper 
  • 10 to 12 large sage leaves, minced ( 1 1/2 tablespoons)


  1. Scrub and trim the kohlrabi leaves and stems. Drop into a large pot of boiling, lightly salted water. Cook for about 30 minutes, or until they are just tender and can be pierced with a fork. Drain and rinse under cool running water.
  2. When the bulbs are cool enough to handle, peel them and cut into 1/8-inch-thick strips (julienne). Pat the kohlrabi dry with paper towels.
  3. Combine the creme fraiche or sour cream, horseradish, salt, pepper and minced sage in a nonreactive mixing bowl. Add the kohlrabi julienne and toss to combine. Cover and refrigerate for 2 hours. Let sit at room temperature for 15 minutes before serving; taste and adjust seasoning before serving.

    I believe the original source was the Washington Post, but I can no longer find the online version of this recipe.

    Thursday, February 5, 2015

    Potatoes of Love

    Photo via What's Cooking America
    If you're participating in Valerie's Valentine's Day program, one of the items is some potatoes to bake. The easiest way to do that is with the microwave. Poke fork holes in them, coat them in a thin layer of peanut oil, sprinkle some garlic powder on, nuke for 10 minutes (a little more if they're big).

    Of course, that is the simplest option. There are ways to dress it up. You can feel free to use the old standby, loaded potatoes. That means after you bake them, add butter, sour cream, chili, cheese, chives, and onion (or any subset thereof) on top.  You can also make them into potato salad with pretty much the same effect.

    Photo via Food & Wine
    Do you have some mushrooms left over? If so, make a simple ragĂș. This goes great on baked potatoes, along with a little butter.

    Twice baked potatoes are also very easy. Bake is you normally would, halve, and scoop the flesh out leaving the skins intact.  Mix the flesh with some butter, salt, and pepper.  Add shredded cheese of your choice, using about 1 part cheese to 3 parts potato.  Spoon the mixture back in the skins, compacting it down, and sprinkle a little more cheese over the top.  Place under a low broiler until slightly browned on top, about 10 minutes.
    Photo via Food Network
    Happy Valentine's Day!

    Monday, February 2, 2015

    Nalls Valentine's Day Dinner Package

    Hey Nalls fans! Valerie here, taking over Burt's blog for a sec. AGAIN! Sorry Burt!

    As you may recall I have been working on a Valentine's Day Project - I am finally ready to reveal it to all you amazing Nalls fans! The feedback I have gotten so far about both the Dinner Package and the program have been so supportive, I am so thankful that you guys didn't butcher my first video attempt! And it seems like you guys are pretty pumped about the meal concept since it is along the lines of what you would be cooking anyway.

    Watch my shaky, weird, second attempt at a video below and watch your email in the morning for the Nalls Dinner Packages - don't delay in your purchase, I can only take orders through 2/10 to ensure that I have all of the components in time for pick-up.

    Thanks!! Love you guys!!