Archive for May, 2009

lunch

cheeseDoug the cheese guy of Pampered Cow is now selling cheeses that he’s made at his creamery.  I tried several and took home “Sharpie”.  Love the name.

sharpie

And there was dessert of course: the last carrot cake cupcake with maple creamcheese frosting.

cupcake

more please?

nothing local about it except the whoopie pies

butternut squash pieThe farmers’ market was all greens and lettuces and radishes and I was not in a salad frame of mind today.  Instead, I made a Butternut Squash Galette to use the squash that has been staring at me for weeks.  Make the dough, roast the squash, saute the leeks; stir in some goat cheese, roll out the dough and fill.  The recipe is here.  I do not see how this can serve 6 or 8 – it’s too yummy.

whoopie pies 1

What I was in the mood for at the market were these very delish whoopie pies.  I ate the pumpkin one and then the chocolate one.  Notice the moist cake and that sugary filling.  The challenge is to not to eat these every single week…

whoopie pies 2

sigh.

an upcoming opening – tortillaville

tortillaville 2

As I headed down to the train station this morning, what do I spy but this cute shiny cart -  a food cart! 

tortillaville 1

Yummy – I can’t wait!

good coffee in Hudson – strongtree coffee

strongtree coffee

After rumors for months (a year?), our own coffee roastery has opened!  Strongtree Organic Coffee Roasters has a great location directly across from the train station on Front Street.  Roasting and serving organic fairtrade coffee, the vibe is right in this open airy room.

60 South Front Street

hours vary, but they tend to be open early

the tomatoes are in!

tomatoes

I was lucky enough to be gifted these heirloom tomato plants by a friend who decided to grow 15 types and found herself with 60 plants (!).  We will call her the tomato goddess.  Happily for me she told me about the frost last Monday so I didn’t kill them all by planting last weekend.   I also planted some little herb seedlings, as well as some white purity and green envy zinnias. 

We’ll call it the food for the soul garden.

When do we eat?

I have now tried sorrel

sorrell

I am so behind on my reading list but I just recently finished The Tenth Muse – My Life in Food by Judith Jones.  Ms. Jones was the editor known for getting the story of Anne Frank published, and then was the editor for Julia Child(starting with Mastering the Art of French Cooking), the first of many cooks/chefs/food writers that she worked with.  The book was a great peek into someone’s life where passion and career truly went hand in hand.

In the back of the book are a selection of recipes including several using sorrel, one of the earlier greens available in the Northeast.  I had never tasted this green before and was excited to something new – and one of the farmers at my local market had it!  Warning – when cooking this bright green quickly becomes a drab olive green. The following is Ms. Jones’ recipe for Sorrel and Leek Pancakes, which she learned to make from Marian Morash.

Judith Jones’ Sorrel and Leek Pancakes

  • 3 good-size leeks
  • 1 large bunch of sorrel (about 2 cups)
  • 2 tablespoons butter
  •  2 eggs
  • ¼ cup flour
  • Salt and freshly ground pepper
  • Vegetable oil or light olive oil

Discard any course outer leaves of the leeks, and cut off the tops where the leaves turn darkish green.  Quarter the leeks length-wise, and wash carefully.  Drain, pat dry, and cut into small pieces.  Remove any coarse stems from the sorrel, then rinse the leaves, dry them, and cut into strips.  Heat the butter in a large sauté pan, and cook the leeks, covered, over low heat until tender, about 7 minutes.  Add the sorrel leaves, and cook, covered, 2 minutes.  Remove to a bowl, and let cook slightly.

Beat the eggs in a separate bowl, and whisk in the flour and ¼ teaspoon salt until smooth. Combine with the leeks and sorrel; taste, and add a few grindings of pepper and more salt if necessary.

Film the bottom of a large frying pan with enough oil to cover, and set over medium-high heat. When hot, drop the leek-sorrel batter in, by the large spoonful. Press down lightly to flatten each pancake into a circle about 2 ½ inches in diameter. Cook them, adding a little more oil as needed, in two or three batches, over medium heat, for 3 to 4 minutes on each side.

*She suggests a dollop of crème fraiche or sour cream or a wedge of lemon.  I tried the sour cream and it made the difference.

This with a slice of bread made a great light dinner.  I think I might try sorrel next in a sauce for fish to see if I can notice more of the citrusy taste it’s supposed to have. I can’t wait to try other recipes in the book!

sorrell pancakes

Notice how crazy yellow the pancakes are – it’s those free-range eggs from the market!

Ramp foraging in our area this weekend

 

Photo from Paisley Farm

Photo from Paisley Farm

Ramp foraging expedition available at Paisley Farm in Tivoli on Saturday May 16th.

Farmers’ Market season is open

I’ve been receiving notices on the (soft) openings of various farmers’ markets in the areas – it’s time to start eating.  OK, I never really stopped, but as much as I love bread and cheese and roasted veggies, I’m excited to start eating fresh local produce again.  I’ve only just begun with the spinach from Eger’s (available only on the weekend we’ve discovered).

The Hudson Farmers’ Market had their opening on May 9th, promising parsnips, sorrel, kale (I still don’t love kale), bedding plants (I’ve had great luck with the heirloom tomato plants that I get from Miller’s Crossing) and whoopie pies.  The market is located at North 6th & Columbia, and runs on Saturdays from 9am to 1pm.  Sign up for their emails and you’ll get previews just about every week on what to expect.

I wonder what sorrel tastes like.

Rural Intelligence did a roundup of other area farmers’ markets (including MA & CT) here.  While a lot of their focus is on the Berkshires, they cover Columbia County and northern Dutchess as well, including many of our great food options.  Have a look.  The market in Catskill, just across the river in Greene County, should open in June. 

Practice Slow Money and support local farms.   Read a great story here.

How much food can I actually eat this week???

spinach!

 

eger-bros-farm-stand-1

eger-bros-farm-stand-2

Yea! I always watch Eger’s farmstand at the corner of 9 and 23 south of Hudson NY.  This is the first sign of spring food-wise (other than the ample dandelion greens available in every yard…

dandelion

Dandelion tea anyone?

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