Posts Tagged With: vegetarian

Happy CSA Day! {Week 7}

Posted on March 24, 2013 by rachelocal

“Simplicity is the ultimate sophistication.”

Leonardo da Vinci

When I peeked inside Week 7′s CSA box, I was delighted to see not one but two packages of lovely mushrooms – Portobellos and Baby Bellas. Last time I received mushrooms from my Lancaster Farm Fresh CSA, I turned them into a delicious soup; the time before that I made Mushroom Bolognese.

Organic goodness

Organic goodness

This time I took a more utilitarian approach in order to enjoy their full flavor. And what could be simpler than roasting mushrooms with garlic and butter? Easy peasy.

Yet elevated.

Because the mushrooms are so rich and satisfying, for a split second I felt like I was eating something indulgent and bad for me. Until I remembered that mushrooms are not only low in calorie, but also full of potassium and antioxidants.

The butter, oil, and garlic in this dish create a delicious “sauce.” Serve these simple and sophisticated mushrooms as an appetizer with some good crusty bread. Or toss with your favorite pasta for dinner. Or do what I did and eat them all immediately after taking them out of the oven while standing at the kitchen counter.

Simple and Sophisticated Roasted Mushrooms

8 ounces (1 package) baby bella (or white) mushrooms, halved

1 portobello cap, sliced into 1/2 inch pieces

2 cloves garlic, minced (or run through a garlic press)

1 tablespoon olive oil

1/4 teaspoon kosher salt

1 tablespoon unsalted butter

Juice of half a lemon (optional)

Preheat oven to 450 degrees. Combine mushrooms, olive oil, salt, and garlic in a baking dish. Stir, then dot with the 1 tablespoon of butter.

Dressed and ready for the oven

Dressed and ready for the oven

Bake for 15 minutes. Stir once about half way through cooking time. Remove from oven and douse with the lemon juice. Give everything a good stir. Enjoy!

These mushrooms are SAUCY

These mushrooms are SAUCY

Pizza with spinach (also a CSA item) and ricotta

I also made a simple pizza with spinach (another yummy CSA item) mushrooms and ricotta

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Categories: Recipes, Winter Recipes | Tags: , , , , , , , | 22 Comments

Happy CSA Day! {Weeks 5 and 6}

Posted on March 4, 2013 by rachelocal

Last week I proved my pepper prowess by tasting a variety of dried peppers given to me by the venerable Peppermeister. (If you missed it – watch the video. It’s HOT.)

After recovering from what turned out to be a real challenge, I was ready for something hot and spicy once again. Cue my CSA from Lancaster Farm Fresh Cooperative. The shiitake mushrooms, carrots, and red onions in Week 6′s box combined with the bok choy and garlic from Week 5 turned into a fantastic Thai-inspired soup.

Bevy of CSA Vegetables. Nothing prettier.

Bevy of CSA Vegetables. Nothing prettier.

I was brave enough to crush a dried pepper and add it to the pot, too. That pepper provided a comforting warmth necessary for any Thai-inspired dish.

Crushed Peppermeister Peppers - crushing these caused me to cough. Peppermeister should market Peppermeister Spray.

Crushing these caused me to cough. Peppermeister should market Peppermeister Spray.

Commercial Break. I have to take a moment to extol the wonder that is Lancaster Farm Fresh. I’m almost halfway through my winter CSA and I’ve never been disappointed with the quality or quantity of the produce. Every last root vegetable, micro-green, mushroom and bag of spinach is the pinnacle of freshness. They deliver to host locations throughout the Mid-Atlantic states and down to D.C. and Virginia. If you’re interested in learning more about the program and their 75 Lancaster County, PA farmers, visit their website.  If you don’t live within the delivery area, check out localharvest.org to find CSA options or farmers in your neck of the woods.

Now  moving on to the recipe.  I’ve used the flavor profile of Thai-inspired spicy and sweet in the past (find the recipes here and here). But this soup might be my favorite. The veggies stand out, the broth is delicate, and the heat from the chile warms up the palate. But the best part? It’s so easy and quick to make! Once the veggies are chopped, everything just simmers away for a short while until you’ve got one satisfying soup.

Thai-Inspired Vegetable Soup

2 tablespoons vegetable oil

1 small red onion

2 cloves garlic

5 carrots, peeled and sliced

2 bok choy stalks, cleaned and sliced in 1/2 inch pieces (the whole thing–green parts and white parts)

3.5 ounces (1 package) shiitake mushrooms, cleaned and sliced

1/2 teaspoon kosher salt

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/2 teaspoon (heaping) crushed dried chile or red pepper flakes (you can substitute any Asian chili sauce here if you don’t have the dried chile available)

5 cups chicken or vegetable broth

2 14-ounce cans coconut milk

1 tablespoon fish sauce (use soy sauce here to make it vegan)

1/2 tablespoon sesame oil

More kosher salt to taste

Juice of 1 lime

Rice vinegar, to taste

Heat the vegetable oil in a large pot over medium high heat. Add the onion, carrot, and garlic. Cook for 3 minutes or until vegetables are just softening. Add the bok choy and mushrooms, followed by the 1/2 teaspoon salt, curry powder, ginger, and crushed chile. Stir and cook to toast the spices, about 2 minutes.

The beginnings of really good soup

The beginnings of really good soup

Add the broth, coconut milk, fish sauce, and sesame oil. Bring to a boil. Turn heat down to medium low and simmer for a few minutes until the bok choy is cooked but still crunchy. Taste for seasoning. (I added another teaspoon of salt at this point.) Remove from heat and add the lime juice. Taste again. I added a tablespoon of rice vinegar to brighten it up even more and control the heat from that chile.

Hot in more ways than one

Hot in more ways than one

This pot o’ soup fed us for two dinners and one lunch. It goes a long way, especially when paired with brown rice. Garnishes of cilantro or green onion wouldn’t hurt either.

Big Bowl of Goodness

I serve all my Thai-inspired dishes with a side of store-bought chile garlic sauce mixed with rice vinegar, just in case we want to add even more heat

Any one out there want to extol the wonders of YOUR local farmer or CSA? Feel free to do so in the comment section below.

Categories: Recipes, Winter Recipes | Tags: , , , , , , , , | 30 Comments

Happy CSA Day! {Week 4}

Posted on February 20, 2013 by rachelocal

Friends of mine tell me stories of their mothers and grandmothers slaving away, over large pots, waiting for the “POP” of a Ball jar lid, the summer heat no match for the steam of a kitchen in full canning mode.

I have no such stories. While I’m sure both my grandmothers canned food in their lifetime, I never learned the art.

I have, however, had the pleasure of eating many canned goods provided by generous friends and friends’ grandmothers. My favorite canned good is the pickled beet. I could eat them all day, on salads or as a snack and often make vinaigrette with the bright pink pickling liquid.

While I didn’t receive any beets in my CSA box from Lancaster Farm Fresh last week, a trio of root vegetables greeted me–carrots, turnips, and black radishes. The carrots and turnips are easy to use, but black radishes? I’ve never had them, and I’m more familiar with the pretty reddish-pink variety I grew in my garden last year. These black radishes looked like beasts in comparison. I was at a loss for what to do with them, but then those pickled beets came to mind.

The radishes in question, about three times the size of spring radishes

The radishes in question, about three times the size of spring radishes

I’ve been wanting to try my hand at food preservation for a while now, so I decided to make quick pickled black radishes. While I didn’t slave away in the kitchen over hot pots waiting for that “POP” of the Ball jar, I did take the time to pack them tightly with vinegar and spices. And they’ll keep in the fridge for a month.

I would say that my first attempt at one form of food preservation was a success, giving me a confidence boost for when I can summer tomatoes for the first time.  I can’t wait to try these picked black radishes on my Asian Short Rib Tacos or on this Vietnamese sandwich. They are earthy, spicy, and pickled to perfection.

Pickled Black Radishes

5 black radishes, sliced thickly

1 small yellow onion, sliced (also from my CSA)

1 cup water

1 cup white vinegar

1 teaspoon kosher salt plus a bit more

3 teaspoons (local) honey

1/2 teaspoon crushed peppercorns

2 cloves garlic, peeled

1 dried chile pepper, cut in half lengthwise (my chile was from Peppermeister, my pepper hero. If you want to trade seeds with him or receive some of his extra special seeds in the mail, check out this post.)

After slicing the radishes, place them in a colander and salt them with a little kosher salt.

Thickly sliced and ready for the pickle jar

Thickly sliced and ready for the pickle jar

I used my mortar and pestle, a gift from a thoughtful friend, to crush the peppercorns

I used my mortar and pestle, a gift from a thoughtful friend, to crush the peppercorns

In a non-reactive saucepan, bring the water, vinegar, salt, and honey to a boil, until salt and honey are dissolved. Remove from heat and add the crushed peppercorns, garlic, and chile.

Pickling Liquid

Pickling Liquid

Pack the sliced radishes and onion in a clean quart-sized jar, and pour the hot liquid over them, making sure to pack the garlic, chile, and all those crushed peppercorns into the jar, too. Cover and cool to room temperature. Refrigerate for at least 24 hours. Eat within a month.

Pretty as a picture

Pretty as a picture

What’s your favorite canned good or pickled item? Have you ever pickled/canned summer produce? Any tips for me?

Categories: Gardening, Recipes | Tags: , , , , , , , , | 17 Comments

Happy CSA Day! {Weeks 2 and 3}

Posted on February 11, 2013 by rachelocal

Tomorrow is CSA Day! I will go to Home Grown Cafe and pick up my box of lovely, organic vegetables. It’s like Christmas every Tuesday.

I’m covering CSA weeks 2 and 3 together because both boxes contained mushrooms–regular old white mushrooms, Portobello caps, and shiitake.

CSA Beauties

CSA Beauties

I’ve never been a picky eater, but I know some people cannot abide mushrooms. I can kind of understand it. Mushrooms are spongy, dirty, and categorized as fungus. But these are the characteristics that make mushrooms taste so good! Their sponginess causes them to soak up flavors effortlessly. Their “dirtiness” gives them an earthy, hearty deliciousness that is unmatched.

I love mushrooms almost as much as I love CSA Day.

So here’s my Ode to the Mushroom in recipe form (if your sweetie loves mushrooms you might want to make this on Valentine’s Day):

Ode to the Mushroom Bolognese

Ingredients:

1 large yellow onion, roughly chopped

4 carrots, roughly chopped (I washed mine, but did not peel them)

Extra virgin olive oil

Kosher salt

1/4 teaspoon ground black pepper

12 ounces white mushrooms, cut in half

6 ounces Portobello mushrooms (2 caps), diced largely

3 cloves garlic, minced

1 dried red chili, crushed

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 tablespoon tomato paste

1/2 teaspoon sugar

1/3 cup red wine

1 28-ounce can whole tomatoes, with juice

1 cup tomato puree

1 pound of spaghetti or linguine, cooked

Pecorino Romano or Parmesan cheese for serving

In a food processor (I only have a tiny one as you can see from the photo below. A normal sized one would make this part of the recipe much more efficient), pulse the onion and carrot together into small pieces. Add 2 tablespoons oil to a large pot and heat over medium high heat. Transfer onion and carrot to the pot. Add 1/2 teaspoon of salt, saute for 10 minutes, stirring occasionally.

This is my cute, but way-too-tiny food processor

This is my cute, but way-too-tiny food processor

Meanwhile, add 1/2 of the white mushrooms to the food processor. Pulse until mushrooms are not quite pureed (see photo). Add the other half of the white mushrooms and pulse again, this time stopping when mushroom are coarsely chopped. Transfer the white mushrooms and the Portobellos (these do not go in the food processor) to the pot.  Add 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for about 10 minutes, stirring.

Look away if you don't like mushrooms. This might make you sick.

Look away if you don’t like mushrooms. This might make you sick.

Add the garlic, crushed chili, oregano, and marjoram. Cook and stir for 3 minutes.

Chilis from Peppermeister. You'll be seeing these again very soon.

Chilis from Peppermeister. You’ll be seeing these again very soon.

On it's way to mushroom sublime-ness

On its way to mushroom sublime-ness

Add the tomato paste and the sugar. Cook and stir for 3 more minutes.

Add the wine and cook for 2 minutes so some of the alcohol cooks out.

Break up the whole tomatoes with your fingers and transfer those to the pot, along with the juice from the can. Add the tomato puree. Stir and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes. Check for seasoning and add more kosher salt, if necessary.

'Shroom Sauce

‘Shroom Sauce

Serve ladled over the pasta with a drizzle of good olive oil and some Parmesan or Pecorino Romano cheese.

No meat, no problem

No meat, no problem

Sauce so good it requires a close up

Sauce so good it requires a close up

What are your thoughts on the controversial mushroom? Love ‘em or hate ‘em?

Categories: Fall Recipes, Recipes, Spring Recipes, Winter Recipes | Tags: , , , , , , , , | 39 Comments

Happy CSA Day! {Week One}

Posted on January 28, 2013 by rachelocal

“It’s CSA Day!”

In my excitement about picking up my very first Lancaster Farm Fresh Cooperative winter CSA box, I uttered that phrase all day on Tuesday of last week. Who can blame me? A box of organic, locally grown root vegetables, carrots, sweet potatoes and the most beautiful stalk of brussels sprouts I’ve ever seen awaited me at my pick up spot – Home Grown Cafe.

I don’t even think nerds get this excited about Star Wars.

This week's CSA booty

CSA booty – Week One

The most interesting part about purchasing a CSA farm share is you never know what you’re going to get. I mean, I know it’s winter and most likely I’ll get a ton of root vegetables, but WHAT KINDS of root vegetables will be in my box? Last week the surprise item was Jerusalem artichokes. I’ve never seen them, cooked them, or tasted them.

Jerusalem artichokes - not the prettiest girl at the party but she makes up more it in practicality and common sense

Jerusalem artichokes – not the prettiest girl at the party but she makes up for it in practicality and common sense

Despite their misleading name, Jerusalem artichokes are part of the sunflower family and sometimes called sunchokes or sun roots. I don’t think they taste like artichokes at all, but French explorer Samuel de Champlain did. So that’s what he called them when he brought them back to Europe from the New World. Mr. de Champlain found them in a Native American garden in Cape Cod, Massachusetts where they became a diet staple of the Pilgrims settling in Plymouth (my former hometown).

After a little internet research, I discovered that Jerusalem artichokes are high in protein, low in starch and just like other root vegatables–good for mashing, roasting, or throwing in soups–but they also saute well and taste great raw. A versatile little tuber!

Using the mushrooms from my CSA box and a couple of sausages, I channeled the Pilgrims and made an easy one pot meal perfect for cold weather.

Winter One Pot Meal with Sausages and Jerusalem Artichokes

Ingredients

4 sausages – any kind (I used Italian-style chicken sausages, because that’s what I had on hand from the farmers market. Skip the sausage if you’re a veggie)

1-2 tablespoons olive oil

1 large onion, largely diced

8 ounces white mushrooms, halved (Baby Bellas were in my CSA box)

10 Jerusalem artichokes, scrubbed (they are VERY dirty, so scrub them well!) and sliced into 1/4 inch pieces

2 cloves garlic, chopped

zest of one lemon

4 sprigs fresh thyme

1 cup water

1 teaspoon kosher salt

Freshly ground black pepper

Brown the sausages all over in 1 tablespoon of olive oil in a deep skillet. Set aside. Add the onions to the skillet, adding more olive oil if necessary. Let the onions soften over medium heat, until they are VERY tender and melting. I let them hang out in the pan for about 20 minutes while I prepped the rest of the ingredients.

Lovely nitrate-free chicken sausages

Lovely nitrate-free chicken sausages

When the onions are brown and melting, add the garlic. Push the onions aside and add the mushrooms, allowing them to brown in the pan. Push the mushrooms and onions aside and add the Jerusalem artichokes. Let them brown a bit too.

Get some color on those sunchokes

Get some color on those sunchokes

Add the lemon zest, kosher salt, and pepper. Give everything a good stir. Add the sausages back into the pan, along with the thyme sprigs. Pour enough water in the skillet to just cover the veggies. Bring to a boil. Cover and turn the heat to low. Simmer for about 25 minutes, or until the Jerusalem artichokes are tender. If there’s too much liquid in the skillet, uncover, turn the heat up and allow to simmer and reduce. The broth is so flavorful and rich because of those melting onions and yummy mushrooms.

Ready for their water bath

Ready for their water bath

The Jerusalem artichokes add a sweet and nutty flavor to this dish - I hope I get more in my CSA box this week

The Jerusalem artichokes add a sweet and nutty flavor to this dish – I’m hoping for more in my CSA box this week

What’s your favorite winter vegetable? And can someone PLEASE tell me what to do with a very large rutabaga?!?

Categories: Farmer's Markets, Local Farms, Recipes, Winter Recipes | Tags: , , , , , , | 39 Comments

One GOOD Thing About Winter

Posted on January 16, 2013 by rachelocal

This morning I woke up to a dark bedroom, hazy and gray with no light forcing its way between blinds and through curtains. Rationally, I thought it was 3 am and I still had hours of sleep ahead of me. A quick glance at my phone told me a different story; slumber was over and it was time to face the day. Looking outside, I saw a steely slate sky and the misty drizzle of cold rain.  Seeing as “day” decided to skip out on the world, I thought I should do the same and curl back up under the covers.

But I took the more noble route and reluctantly got in the shower, dressed, and headed for work.

That’s when I discovered something good about winter.  All my local Delawareans out there will be happy to know that Lancaster Farm Fresh Cooperative is offering a WINTER CSA (Community Supported Agriculture) which means 12 weeks of fresh, Lancaster County grown produce in the middle of winter.

I might be grasping at straws here, but the thought of fresh, organic winter vegetables grown by mostly Amish farmers melted my tiny winterized heart.

Here’s the facts about this CSA:

  • Cost is $250 for 5-8 items of fresh produce per week
  • Pick up locations are at Home Grown Cafe in Newark, Harvest Market in Hockessin, or Boyd’s Flowers in Wilmington
  • “Add-ons” are available, including cheese, bread, eggs, meat, canned goods, and even tofu
  • Online ordering is easy at lancasterfarmfresh.com. They even have payment options, so you don’t have to pay the entire $250 up front

Lancaster Farm Fresh’s summer CSA is AMAZING. Here’s a picture to prove it.

Full summer veggie share. WOW!

Photo from a shareholder with a full summer veggie share. WOW!

I can imagine the winter share is just as breathtaking with all those lovely root vegetables I adore roasting or adding to soups. It’s nice to know that even in winter when local choices are limited and grocery store produce is shipped and tortured just to get it on the shelf, I can count on area farmers to provide a superior alternative. I like to know how my food arrived on my plate. Reminds me of a Michael Pollan quote:  “At home I serve the kind of food I know the story behind.”

The deadline to order is tomorrow, January 17, by 2 pm. 

Foreboding clouds and miserable rain be damned; winter is looking up!

Categories: Local Farms, Local Stores | Tags: , , , , , , , | 25 Comments

Tomato Addict

Posted on January 14, 2013 by rachelocal

I’ve been craving tomatoes. Not just any tomato, but a sun-soaked red or yellow cherry tomato fresh from the summer garden.

Alas, winter is upon us. All hopes of a summer tomato are deferred until at least July. Like an addict needing a fix, I found myself wistfully looking through photos of these summer beauties.

Kauffman's offered these beautiful hot house tomatoes grown in Lancaster County, PA

Beautiful tomatoes from Lancaster County, PA

Grown the hydropotic way in Dover, Delaware

Grown the hydroponic way in Dover, Delaware

John picked these cherry tomatoes for me ahead of time. My favorites!

My favorite cherry tomatoes straight from John’s garden

Perfection

I want one right now

Naked tomatoes waiting to be dressed

Tomatoes + Basil = Perfection

Summer tomatoes from Rehobeth Beach, DE

Summer tomatoes from Rehoboth Beach, DE

Summer Beauties

The very Roma tomatoes I oven dried

Some of the best tomatoes I ate all summer. Thanks, New Jersey!

Some of the best tomatoes I ate all summer. Thanks, New Jersey!

What dreams are made of

What my dreams are made of

After wiping the drool from my chin, I exclaimed, “THAT’S IT. I WANT TOMATOES AND TOMATOES I SHALL HAVE!” I even shook two fists at the gray winter sky as I uttered the words.

Firm in my resolve, I went to the pantry to find the tomato goodness that would satisfy my craving. Jackpot! I scored a jar of local canned tomatoes–a Christmas present from thoughtful friends. Then I remembered the Roma tomatoes I oven-dried and stashed in the freezer for just such an occasion. I held them like precious jewels, imagining their concentrated sweet tomato flavor.

Tomato Sunshine, oven-dried in September

Tomato Sunshine, oven-dried in September

Marrying summer and winter was easy. I used the crock pot–a decidedly winter appliance in my house. I wasn’t sure how it was going to turn out, but since I had quality ingredients preserved at their peak of freshness, I wasn’t disappointed.

Locally grown, canned tomatoes

Locally grown, canned tomatoes

I’ll make this again and again, especially when I’m jonesin’ for a tomato fix!

Four Tomato Chicken Pasta

1 pound boneless chicken thighs (or breasts, whichever you prefer. Oh and if you’re a veggie, just add a couple cans of chick peas to the crock pot instead of chicken.)

Kosher salt and pepper

1 jar canned summer tomatoes with juice (or 1 15-ounce can diced tomatoes, if you have that on hand)

1 cup tomato sauce

6 tablespoons tomato paste

8 oven-dried tomatoes (or jarred sun-dried tomatoes)

3 sprigs fresh thyme or oregano (I used thyme because it’s the fresh herb I had on hand)

2 cloves garlic, minced

2 tablespoons red wine (or use water)

Sugar, to taste

Thin spaghetti or your favorite pasta shape, cooked according to package directions

Season chicken with salt and pepper generously. Place in the crock pot. In a medium bowl, combine jarred/diced tomatoes,  tomato sauce, tomato paste, oven-dried tomatoes, red wine, and garlic. Pour over chicken. Add thyme/oregano to the crock pot. Cover and cook on low for 6 to 8 hours.

Ready to cook low and slow

Ready to cook low and slow

When ready to eat, cook pasta according to package directions. Remove chicken and thyme sprigs from the crock pot. Shred chicken with fork, set aside.  This is where I tasted the sauce and added a teaspoon or so of sugar. You may think the sauce is perfect the way it is or you may want to add salt or sugar. Just make sure to taste it to check on those seasonings.

Chicken, shredded, tender and flavorful

Chicken, shredded, tender and flavorful

Turn crock pot to high, remove the lid. and cook uncovered until the sauce thickens up a bit (I did this for as long as it took the pasta to cook).

The oven-dried tomatoes were the star of this dish

The oven-dried tomatoes were the star of this dish

Return the shredded chicken to the sauce. When heated through, turn the crock pot off. Serve with freshly grated Parmesan Reggiano if you have it! (I didn’t, but it was still delish.)

A taste of summer in a winter dish

A taste of summer in a winter dish

What’s your favorite summer produce item? How do you get through the winter without it?

Categories: Delaware Farms, Fall Recipes, Recipes, Winter Recipes | Tags: , , , , , , , | 25 Comments

How a Locavore Gets Through the Winter

Posted on November 12, 2012 by rachelocal

As I hack into another winter squash, I’m realizing this locavore business just got real.

Winter is almost here. Fall is passing with an ever decreasing selection of fruits and vegetables. My favorite Honeycrisp apples are long gone, and the excitement of fall colors is fading to gray. As I puree another butternut squash or seed another pumpkin, I’m thinking of the juicy burst of a sun-ripened cherry tomato. It’s only pre-Thanksgiving November and way too early to reminisce about summer produce.

One of my favorite photos and what my dreams are made of

Seeing as this is my first winter trying to eat only foods grown or raised within 100 miles of my front door, I’m feeling the pressure. How does an East Coast locavore get through the winter?

She probably cans and freezes summer’s bounty. Right now, I have two tiny bags of sun-dried tomatoes and a few medium bags of sweet corn waiting in my freezer, but nary a canned good to speak of. Not enough to get me through the rest of November, let alone the entire winter season. Sad times for this locavore. Learning to can and preserve were on my “to do list” this summer, but never turned into reality.

So I’m changing my moniker. Just for the winter, I’m giving myself a break and calling myself a Flexilocavore. Rather than winter meals consisting strictly of meat, potatoes, and winter squash, I’m embracing the pantry. My pantry will be filled with supplementary items like organic canned tomatoes, black beans, lentils, and brown rice. Without these, steak and potatoes would be on the menu every single night–a boring prospect for someone who likes to cook and eat interesting meals. I may even splurge and buy a few avocados every now and then (but I promise I will NEVER by another grocery store tomato as long as I live).

So how does a locavore get through the winter? By making Thai food at home with spicy pantry items, a little flexibility, and local chicken, carrots, celery, and mushrooms.

Thai Chicken Soup (the Flexilocavore Way)

2 tablespoons vegetable oil

1 teaspoon chili garlic sauce (or more depending on your taste)

1 pound boneless chicken thighs, cut into bite-sized pieces

1 onion, thinly sliced

3 stalks celery, sliced

3 carrots, sliced

4 ounces shitake mushrooms, sliced

2 ounces crimini mushrooms, sliced

2 tablespoons curry powder

1/2 teaspoon ground ginger

8 cups low sodium chicken broth

1 can coconut milk

2 tablespoons fish sauce, plus more to taste

1/2 pound green beans, roughly chopped

Juice of 1 lime, plus wedges for serving

1 cup cilantro, for serving

Kosher salt and freshly ground pepper to taste

2 cups cooked brown rice

(To make it vegan, use vegetable broth and add more veggies like red peppers and water chestnuts–for texture. Tofu would be nice in this soup as well.)

Coconut milk and my favorite chili garlic sauce–two ingredients I’ll be keeping in my pantry all winter

Heat the vegetable oil in a large pot over medium high heat. Add the chili garlic sauce and stir to combine with oil. Season the chicken with salt and pepper and add to the oil and chili sauce. Allow chicken to brown for about four minutes. Add the onion, celery and carrots. Saute for four minutes. Add the mushrooms, curry powder and ginger; cook, stirring until spices are toasted, about 2 minutes. Add the chicken broth, coconut milk and fish sauce. Bring to a simmer.

Veggies cooking and spices toasting

Add the green beans. Reduce heat to medium low and simmer until the green beans are crisp tender, about 4 minutes. Stir in the lime juice.

One of my favorite kitchen accessories–the lime juicer

Taste the soup and season with more salt or fish sauce as needed. Place a portion of brown rice into a bowl and add the desired amount of soup. Top with cilantro and lime wedge. Serve with more chili garlic sauce on the side. Serves 6.

Who knew winter cuisine could be so light and refreshing?

This soup is bright and light (thanks to that lime juice) but still manages to provide the comfort one expects from a chicken soup. I hope you make it this winter!

{This post part of Fight Back Fridays on Food Renegade}

Categories: Fall Recipes, Recipes, Spring Recipes, Winter Recipes | Tags: , , , , , , , , | 19 Comments

Tomato Sunshine

Posted on September 7, 2012 by rachelocal

On our way back from a few days at the beach over the long weekend, the husband and I decided to do some shopping. Due to limited time, I had a choice to make: clothes shopping at the beach outlets (Coach, Michael Kors, and J. Crew to name a few) or food shopping at produce stands. What do you think this locavore chose? Produce stands obviously!

Heading toward Route 1, we stopped at Tomato Sunshine, a Garden Center and Farmers Market in Rehoboth Beach, Delaware.

Tomato Sunshine

Since Labor Day is the “offiicial” end of summer, I was excited to see the bounty of summer produce on display, still in its full glory! I went crazy buying up EVERYTHING, including tomatoes, corn, green beans, peaches, cantaloupe, and even a yellow watermelon.

Summer Corn

Honeydew Melons

Late Summer Green Beans

Local Yellow Watermelons

Peaches

Summer Squash and Zucchini

Summer Tomatoes – the BEST!

The local Roma tomatoes looked so good, I bought way too much so I could save some for winter–in the form of sun-dried tomatoes. I don’t have the patience to wait days on end for my tomatoes to dry out in the sun. (And it doesn’t seem sanitary either.) So instead of doing it the old fashioned way, I put my oven to good use and slowly roasted the tomatoes until they were sweet and concentrated. A perfect activity to take on while tackling post vacation laundry.

Make these for a little summer tomato sunshine in the dead of winter.

Summer Beauties

Tomato Sunshine (or Sun-dried Tomatoes in the Oven)

Ingredients:

15 Roma tomatoes, cut length-wise

Couple pinches of kosher salt

1 teaspoon sugar

Drizzle of olive oil

Preheat oven to 225 degrees. While the oven is preheating, sprinkle the tomatoes (cut side up) with the kosher salt. Allow to sit on a cutting board for 15 minutes to release some moisture. Transfer to a baking sheet. Drizzle with olive oil and sprinkle with sugar. Toss to coat and arrange tomatoes (cut side up again) on the baking sheet one inch apart. Bake for about six hours or until tomatoes are dark and dried out, but still pliable.

To save for winter, freeze in zip lock bags and take out as needed for pastas and risotto.

Ready for the oven

Tomato Sunshine

{This post part of Fight Back Fridays on Food Renegade}

Categories: Fall Recipes, Farmer's Markets, Local Stores, Recipes, Summer Recipes | Tags: , , , , , , , , | 18 Comments

A Deep, Dark Secret

Posted on August 21, 2012 by rachelocal

Anne has a secret.

I’ve known Anne for a long time. We go to the same church, but we never really KNEW each other. It wasn’t until I started this blog that we began having longer and longer conversations. Anne has always supported the blog. Whenever a post hits Facebook, she’s one of the first to “like” it or leave a comment. At church, she’s always giving me magazine clippings related to food or coupons to a restaurant I mentioned on the blog. We exchange emails at least three times a week on a food, blog, or church-related topic.

Anne is simply a lovely person. She thinks of others, cares for her family, and excels at her very important job.

But like I said, Anne has a secret.

Slowly over time and several emails, she insinuated what this deep and hidden secret entailed. I was intrigued. We set a lunch date to discuss the details.

When I arrived at our local lunch spot, Anne was sitting at a table with a menu, looking fresh and summer-y in her white pants and blue-green top. She was the picture of transparency. One would never guess that she held a secret close to her heart.

After ordering, we chatted. I can’t say this is our word for word conversation, but you get the idea…

Anne: I haven’t told anyone this, except my husband.

Me: Why not?

Anne: Everyone will think I’m crazy. My husband thinks I’ve gone insane.

Me: {Eyebrow raises} Oh really?

Anne: Well…because…I…I…

Me: {Drumroll plays in my head and I take a breath of anticipation}

Anne: …I mean, I’ve gone vegan. Well, mostly vegan. I eat a vegan diet 95% of the time.

Me: Wow, Anne! You look different. Your skin is glowing.

Anne: I feel better. I have more energy. AND I’ve lost 22 pounds.

Me: {Beaming}

Anne began to tell me about her journey to vegan. I’m happy to report that my blog helped her along the way. She said in an email later that week, “Your blog led me down a path of education. I remember seeing your post about your consideration [to go] vegan…I remember thinking you were crazy; I could never do that. But the documentaries you mentioned watching peaked my interest. I also did like the idea of supporting local farmers from a community perspective and started to be aware of signs that said grass-fed or free range.”

The documentary she watched was Forks Over Knives, and it changed everything.

Anne knew she wanted to be around to see her son graduate from high school and to hold her grandchildren. In order to do that, her food lifestyle had to change. Anne remembers standing at her kitchen sink and breaking down. I can’t do this; I just can’t; it’s too overwhelming, she cried. Anne says that’s when God stepped in and assured her everything was going to be okay. An unexplainable peace spread over her. In hindsight, Anne says this process has been a gradual “God-thing.” She gave up cheese a while back and doesn’t even have cheese cravings (gasp!). And sugar? She doesn’t even put it in her coffee (double gasp!).

The hardest part of the change is grocery shopping. She has to read every label, which took too much time at first. To add to the stress, her first trips to the grocery store were frustrating because she couldn’t find anything. “All the healthy options are not placed at eye level,” Anne noted. “They are either on the bottom shelf or way up high.” (Interesting, and just another reason I don’t like the grocery store.)

Anne admits she has to cook one meal for her family and one meal for herself. But right now that’s easy, because she’s more than happy with a big salad full of summer produce and topped with Delaware’s own “Freakin’ Fresh Salsa”. She also eats lots of beans, whole grains and can’t get enough of steel-cut oats and almond milk for breakfast.

Anne consumes no dairy, no oil and no alcohol. I was shocked by this (no wine? eek!). But Anne’s also realistic. If she’s out, she may indulge in salad with chicken, or if it’s a special occasion, she’ll have a glass of wine. That’s why right now, she’s 95% vegan. Anne’s smart to give herself the 5% leeway. An all-or-nothing attitude is difficult to maintain. Even so, Anne’s realizing her tastes have changed–she doesn’t even want to eat red meat anymore.

But what’s the best part of Anne’s big vegan secret? Healthy changes making a physical difference! I mentioned earlier that Anne has dropped over 22 pounds. She feels better; she sleeps better; and she has more energy. Not only that, but only two weeks after starting her vegan lifestyle, Anne’s bad cholesterol dropped from 168 to 59! All I can say is, what the WHAT? And GOOD JOB, Anne!

I am beyond thrilled that the thoughts I randomly place on Rachel’s Table helped Anne make this decision, even in a small way. But I can’t take any of the credit. Anne has tenacity! I’ve never seen anyone more committed or disciplined in her pursuit of healthy.

Thanks for sharing your “secret” with me, Anne! You are an inspiration, and like I always say, I’m your biggest cheerleader!

 

{This post part of Fight Back Fridays on Food Renegade}

Categories: Documentaries, Local Stores | Tags: , , , , , , , | 41 Comments

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