If I Can Do It, So Can You

All winter, going to the grocery store was an exercise in frustration.  I get so used to cooking with fresh herbs, I want them to cook with over the winter, too, but the prices are exorbitant.  Plus, the packages contain more than I need at the time, so I wind up tossing some in the trash when it goes bad.  Ugh!

On top of this, I'm the biggest brown thumb on the planet.  Seriously, I try every year.  I try hard.  But my little 35 square foot garden usually yields about 3 carrots, 2 tomatoes and a handful of jalepeños in a year.  Yes, I'm that bad.

But herbs are different.  Maybe they're more foolproof than veggies.  In any case, about this time I plant a bunch in pots, and I don't have to buy any for months.  One plant, that will yield all season long, costs about the same as 1 or 2 small packages at the grocery store.

Come fall, we'll talk about how to preserve herbs over the winter.

One more note.  Have you tried Trickling Springs's ice cream?  Waaaay good.  Their Strawberry is about the best I've ever had -- and when it comes to ice cream, I'm really addicted.  The seasonal flavor right now is Lemon Chiffon, and it's pretty darned incredible too.  Hurry up and get some, before I eat it all!

Pear & Spring Onion Salad with a Tarragon Dijon Vinaigrette

Despite yesterday's weather, I'm convincing myself that Spring must really be here because SPRING ONIONS have arrived!  It's almost as awesome as the springtime arrival of asparagus.  Almost.  If this is your first encounter and you've been eyeing those giant sprouty things suspiciously, fear not because you are in for an awesome treat.  It's like a two for one deal with spring onions, because you get the green part which are somewhere between a chive and a leek, and then the bulb which is like, well, an onion.  But a delicate and sweet one.  Plus, the ones in this week's Crop Share are Vidalia spring onions, so that means even more sweetness.  I know for sure I'll be using two of the bundle to make my favourite Chicken In A Spring Onion Cream Sauce (is amazing over meaty fish like salmon or swordfish too!), but I made myself reserve one of the bundle to experiment with.  On Saturday we got a call that afternoon from some friends to come over for dinner, and since you should never show up to a dinner party empty handed, I decided to whip up a salad from among the Crop Share ingredients I just brought home.  And thus the following yummy and crisp salad was born!  So if you're sheepish about the spring onions, let this salad be your gateway drug into spring onion mania!

Pear & Spring Onion Salad with a Tarragon Dijon Vinaigrette

Ingredients:

1/2 cup sliced almonds, unsalted
1 Tbsp local honey
1 head leaf lettuce, chopped
1 Vidalia spring onion, ends trimmed and diced (both green and white parts)
2 pears, cored & thinly sliced
1/2 cup olive oil
1/2 cup white wine vinegar (I used some of the delicious Chardonnay White Wine Vinegar from Virginia Vinegar Works that's available at Nalls)
1 Tbsp Dijon mustard
1/8 tsp Kosher salt
1/8 tsp ground black pepper
1 tsp dried tarragon

In a skillet over medium heat, toss almond slivers with honey to evenly coat and toast almonds until golden brown.  You'll want to keep a close watch and stir fairly often to prevent any almonds from burning.  Remove from heat and set aside to cool.

In a large bowl, toss together lettuce, diced spring onion, pear slices and cooled, honey almonds (you'll likely have to break them apart as when they cool they turn into almond candy).

Then in a medium sized bowl, briskly whisk together oil, vinegar and dijon until you have a smooth, creamy dressing.  Add in salt, pepper and tarragon and whisk to fully incorporate.  Pour as much or as little of the dressing over the salad as desired, toss to coat and serve.

Makes a wonderful side salad with dinner, or add in some grilled chicken, shrimp or salmon to turn this into a complete meal.

Celebrating 101 Years of Julia Child with Tomates a la Provencale

August 15th may be one of my most favorite days on the calendar, because 101 years ago, on this very day, a little girl was born who was destined to change the face of food as we knew it.  Not just food in America, but perceptions of food across the globe.  That little girl who was never actually all that little, was none other than Julia Child.

Whether you're a Julia nerd like me, we all share in a piece of what she was all about by participating in the Crop Share program, and as Julia herself said, "You learn to cook so that you don't have to be a slave to recipes.  You get what's in season and you know what to do with it."  And that's why we're all here, eating, cooking and learning about all this wonderful seasonal produce so that we're not slaves to recipes or supermarket shelves, we can create our own magic with the bounty that the earth gives up each season.  So as we all raise our rolling pins and save the chicken liver in honor of what would have been Miss Julia's 101st birthday, here is her classic recipe for Tomates a la Provencale and then my quick gluten and dairy-free riff on it.  Bon Appetit!

Julia Child's Tomates a la Provencale

Ingredients:
6 firm, ripe, red tomatoes about 3 inches in diameter
Salt and pepper
1 to 2 cloves mashed garlic
3 Tbsp minced shallots or green onions
4 Tbsp minced fresh basil and parsley, or parsley only
1/8 tsp thyme
1/4 tsp salt
Big pinch of pepper
1/4 cup olive oil
1/2 cup fine, white, dry bread crumbs
A shallow, oiled roasting pan just large enough to hold the tomatoes easily in one layer

Preheat oven to 400 degrees.

Remove the stems, and cut the tomatoes in half crosswise.  Gently press out the juice and seeds.  Sprinkle the halves lightly with salt and pepper.

Blend all remaining ingredients in a mixing bowl.  Correct seasoning.  Fill each tomato half with a spoon full or two of the mixture.  Sprinkle a few drops of olive oil.  Arrange the tomatoes in the roasting pan; do not crowd them.

Place in upper third of oven and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the bread crumb filling has browned lightly.

Quinoa Stuffed Tomatoes

Ingredients:
2-4 large, red tomatoes, tops sliced off and diced, insides scooped out and seeded
8 oz Tofutti Better Than Cream Cheese (or real dairy cream cheese)
2 tsp garlic, minced
1 Tbsp fresh tarragon, minced
1 Tbsp fresh basil, minced
1 cup quinoa, cooked to package directions
Salt & pepper
Olive oil







Preheat oven to 400 degrees.

In a mixing bowl, combine cream cheese through quinoa.  Mix well to incorporate.  Stir in diced tops of tomatoes, and then season mixture to taste with salt and pepper and hit it with a quick splash of olive oil.  Stuff each tomato till full with the quinoa mixture and place into a baking dish.  Drizzle tops with a smidge of olive oil and then bake in oven at 400 degrees for 10 to 15 minutes or until tops are slightly browned and skin on the tomatoes has blistered a bit.

Fresh Tomato Salad & Panzanella Longings

For years, panzanella has been my signature summer salad.  It's a classic Italian dish that was a way to use up stale bread as the croutons.  If I must say, my homemade croutons were AH-MAZING.  But then life has a funny way of throwing you curveballs, and mine arrived in the form of a gluten allergy.  So while I gladly trade all those delightful carbs for the ability to feel human every day, panzanella is one dish I do miss, as I've yet to find a gluten-free bread that will really fit the French bread bill needed to make the croutons.  But that hasn't stopped me from regularly turning tomatoes into a wonderful, fresh, and fragrant summer salad.  Served as a side or topped with grilled chicken, these bright flavors are the essence of summer, and for those of you growing fresh herbs, it's a great way to use up any basil that's growing like crazy.  And so no one else has to miss out on the tastebud joy that is panzanella, I'll include the extra steps and ingredients for that at the end.

Fresh Tomato Salad (with Panzanella adaptation below)

Ingredients:

1.5 - 2 lbs tomatoes, seeded and diced (I'll often mix red and yellow tomatoes)

1/2 sweet onion, minced

2 tsp garlic, minced

1/2 cup extra virgin olive oil

2 Tbsp fresh lemon juice

2 Tbsp fresh basil leaves, chopped

1 Tbsp fresh tarragon leaves, chopped

1 tsp Kosher salt

black pepper to taste

2 cups arugula

In a large bowl, mix together tomato, onion and garlic.  Pour olive oil and lemon juice over top and toss to fully coat.  Add in chopped basil and tarragon, and season with salt and pepper, tossing to evenly blend all ingredients.  Taste and adjust seasoning as needed.  Toss with arugula and serve.

Panzanella Croutons

Ingredients:

1/4 cup butter (use Earth Balance margarine or coconut oil for dairy free)

1 Tbsp garlic, minced

6 cups cubed French Bread

Kosher salt & pepper, to taste (I've also added some herbs de provence, as well)

6 Tbsp grated Parmesan (can substitute vegan parmesan for dairy free)

Preheat oven to 375 degrees.

Melt butter in a skillet over medium high heat.  Add garlic and cook for 1 minute.  Add breadcrumbs and toss to evenly coat.  Season with salt and pepper and pour bread out onto a baking sheet.  Sprinkle with the grated Parmesan, tossing to coat, and bake for 8 or 9 minutes, stirring occasionally to prevent burning.  Allow to cool before tossing with the rest of the salad.

Guest Post from Across the Pond: Pattesons Glass' Pork Rillettes

Apparently my foodie vibes must have been reaching across the miles, because as I spent my weekend musing over this blog becoming a collection of voices, I returned to work on Monday to find an e-mail from Pattesons Glass Ltd, a glass bottle and jar company in Grimsby, England.  They've enjoyed reading our blog, and wanted to offer up one of their recipes to share with our members.  While their Pork Rillettes recipe isn't exactly Spring produce heavy, it's the perfect way to put your garden herbs to good use in a bouquet garni as the base for this dish.  Still have lots of parsley leftover from last week or have you been drying your Crop Share herbs?  Then now is their time to shine.  Just whatever you do, don't tell Penny Pig we've got a pork recipe up on the blog, she might start to wonder why I feed her so many strawberries!

So from some fellow foodies across the pond, I give you their recipe for traditional French rillettes (if you need help with the metric conversions, hop on over to http://www.metric-conversions.org/ to compute it quickly and easily)...

Pork Rillettes

Like all charcuterie, rillettes (pronounced ree-yettes) were originally a way of preserving the cornucopia of fatty goodness yielded by the slaughter of a pig. Stored in earthenware crocks or in glass jars and sealed with a lid of pork fat, they would keep for months. This recipe is much lower in fat and consequently has a little less staying power, but the rillettes will keep well in the fridge for at least a week, and will benefit from a few days’ maturation before you break open the jar.

1.25kg pork belly or shoulder, skin removed but bones left in, cut into chunks

4 cloves garlic, peeled and lightly crushed

1 bouquet garni

3 bay leaves

6 cloves

50ml vermouth

500ml water

1tsp ground mace

Salt and pepper

Place the pork, garlic, bouquet garni, bay leaves, vermouth and water in an ovenproof, lidded dish. Cook at about 100°C for four hours, turning the meat a few times so it doesn’t become too brown, until it falls away from the bones. Remove from the pan and allow to cool slightly. Discard the bay leaves, cloves, bouquet garni, bones and any obvious pieces of cartilage. Drain the pork and place the liquid in a small bowl over ice or in the fridge to chill.

Using two forks, gently shred the meat, allowing it to retain its natural grain. Remove the reserved liquid from the fridge and carefully lift off the solidified fat. Mix the jellied stock that remains with the pork, season to taste with mace, salt and pepper and place in a sterilised 580ml clip-top jar.

Melt the reserved pork fat and pour over the rillettes before sealing the jar and refrigerating until needed.

Rillettes are delicious served cold or at room temperature as a starter, the centrepiece of a light lunch or for a picnic. All that’s needed to accompany the rillettes are some slices of warm baguette, a few cherry tomatoes and some cornichons or pickled onions.

View the original recipe on Pattesons Glass' recipe blog at http://www.jarsandbottles-store.co.uk/blog/recipes/pork-rillettes/ and be sure to check out some of their other great recipes, like their divine looking Salsa Verde!

Thanks very much to Pattesons Glass to reaching out to us with their recipe, it's great to have you at our communal table!

Keep That Corn Husky!

All my life I thought the only way to prepare corn-on-the-cob was to shuck it first.  I have fond memories of sitting on the back porch with my Mama and Grammy, trash cans or buckets between our feet, as we shucked away for summer cookouts.  And then last month the Mister and I went to Captain White's and beheld corn boiled and steamed IN the husk.  It was pure magic, and despite what I thought would be a mess of silk to pick through, it all effortlessly peeled off.  Since then, we keep keep that corn husky!

So whether you're planning to boil up the bi-color corn this weekend or throw it on the grill, here's our two favorite ways to prepare corn-on-the-cob in the husk.

Boiled Corn In The Husk

Bring a large pot of water to a boil.  Add in your corn with husks on, and boil for about 6 minutes.  Remove from water and allow to drain on a plate.  The silk will pull back with the husk when you peel into the corn.

Perfectly Grilled Corn On The Cob

Ingredients:

4 ears of corn

Kosher salt

Herb butter, recipe follows

Herb Butter (combine all ingredients in a food processor and blend until smooth):

1 stick unsalted butter, room temperature

1/8 cup fresh herbs (basil, chives or tarragon)

1/2 tsp Kosher salt

Fresh ground black pepper

To view the rest of the recipe, please visit: Perfectly Grilled Corn On The Cob