As I mentioned, Lisa gave me some heirloom Connecticut Red Fife wheat for trials (from Curtis Eck near Kent, CT).I am hardly a baker and Lisa might have gotten more professional results asking Kaela. Still, I am an eater and a darn good one at that. So far, I’ve tried a pie crust and made [...]
Posts from ‘June, 2011’
Sport Hill Farm 2011 CSA – Week 4
We’re already in week four of the CSA and summer’s only just begun. This week’s bounty from my Sport Hill Farm CSA. 1 bag of beet greens 1 head of lettuce 1 bunch of garlic scapes 1 bunch of Swiss chard 1 summer squash (it’s really summer now!) 1 bag of broccoli florets Patti’s most [...]
Eat Local CT Challenge Week 3
For Sport Hill Farm’s Eat Local CT Challenge, I made a broccoli quiche and… Broccoli lettuce soup! The pie crust had a great flavor—my new flour mix is a winning combo. The soup was interesting and tasted mostly like coconut. Sources pie shell Red Fife flour from Curtis Eck (HT Lisa) and Soft White Winter [...]
Escarole and Bean Soup
This week’s CSA share included a huge head of escarole. So this is the real deal, not the pre-season do-something-different-with-lettuce experiment (that worked out better than expected). Fantastic! I love escarole. Thanks for growing it, Patti. (Escarole and Bean soup recipe here.) If the first day of summer means means no more soup for a [...]
Local bread from local wheat
No kidding. Bantam Bread Company is baking what they call Local Loaf. They source the grains from Wild Hive, in NY’s Hudson River Valley (where I get my grains). Bantam‘s Local Loaf is a dense, multi-grain bread with strong rye notes. You can find this bread at their bakery in Litchfield and right here at [...]
Sport Hill Farm 2011 CSA – Week 3
Ooops, I packed away my goodies before I took the group photo. Here’s the chalk board for this week’s bounty from my Sport Hill Farm CSA. After a lifetime of eating broccoli rabe, I learned today that you can eat it raw. Not bad at all. By the way, the sooner you cook it after [...]
Cooking lettuce
I’m still swimming in lettuce from last week’s CSA. I can’t seem to make a salad dressing that I like. So, I’m going to fess up here: I’ve been cooking some of the lettuces. (Go ahead and gasp if you must.) Fact is, some lettuces are okay to cook and Red Romaine is one of [...]
Crock-pot rotisserie chicken and salad
I made a crock-pot rotisserie chicken for Patti Popp’s Eat Local CT Challenge along with a salad with a (sort of) Thousand Island dressing. I happened upon a recipe for crock-pot rotisserie chicken at one of Kimberly Hartke’s blog carnivals. Obviously I spend too much time with Engineers because I thought there was a new [...]
Sport Hill Farm 2011 CSA – Week 2
Salad greens are still growing boundlessly here in CT. Patti’s been mixing it up with some interesting heirloom varieties. This week’s bounty 2 heads of Red Romaine 2 heads of Grand Rapids lettuce 2 heads of broccoli 1 big bag of mixed mustard greens and arugula I’ve been experimenting with some salad dressings—nothing to write [...]
Soylent Pink
Jamie Oliver shows where the various cuts of beef come from on the cow. After the good cuts are gone, what happens with the waste trimmings? It gets made into pink slime. If you don’t have the time or stomach to watch, here’s the synopsis: Butchers pay companies to take away the parts of the [...]
