Girl Detective

After I saw Julie & Julia, I vaguely recalled seeing the spine of Child’s Mastering the Art of French Cooking on my mom’s shelf. I called to ask if she still had it. Bien sur, she had it in the basement, and sent it to me. It seems to be from the 1961 printing, and is in great condition. The only recipe that shows evidence of being cooked is the Caneton Roti, or Roast Duckling; this does not look like a well-used cookbook. G. Grod and I have already confirmed the correct way to hold a chef’s knife (I’d done it incorrectly). I hope to give some of these recipes a try. Not, however, those involving aspic.

My husband G. Grod doubted the wisdom of it, but I wanted to take 6yo Drake and 3.5yo Guppy to the MN State Fair on opening day, or “Thrifty Thursday.” Normally, I go to the fair on a compulsive food bender, so I knew if I was going by myself with the boys I’d have to make a new plan. That plan was to play it by ear and keep expectations low, and it worked pretty well. It’s a great day to go–the crowds are historically thin, the weather was sunny and not hot, it’s cleaner and less smelly earlier on, and there are discounts to get in and on kid rides.

Earlier this year, I bartered away our double stroller. We still have a wagon, and strollers can be rented at the fair, but I decided we’d only stay as long as the boys could walk. Seemed like a reasonable boundary. I set a budget of $60, figuring (or rather, hoping) about a third each for entry, rides and food. My food plan is to always order the smallest size, and share it.

We parked at the U and took a shuttle bus to the Gate 20 entry, where the discounted fee was $9 for me and $6 for Drake. Inside, we started with a pork chop on a stick, $6.50. The boys were suspicious, but quickly helped me devour it. We followed it up with a small order of Famous French Fries, $4.75, which I find good, but the fries are way too short. The boys loved dipping them first in the malt vinegar and then in the ketchup. I’d brought our Sigg bottle full of water so we didn’t have to buy any, and we moved on to the River Ride, which cost a whopping $3.50 per person, even for Guppy. I got almost completely soaked, and spent the next few hours looking as if I’d wet myself. Nice.

I tried to steer the boys up Underwood to the Food building and then to the kids rides and little farm hands. Drake insisted he wanted to go on the Sky Ride, so we followed it along the ground, got on and rode it back to the Ag building next to the food building–$6 for me and Drake, Guppy rode free. The boys, unlike their mother, were completely unafraid of heights and the bumps and shakes of the car.

At this point I’d deflected at least half a dozen requests for cotton candy, and was able to distract them by asking if they’d like Fried Cheese Curds. That got their attention. We entered the Food Building, saw our neighbor L and her twin sons, then moved quickly through the line at the Mouth Trap. The boys were frustrated at having to wait till the $5 curds cooled, but seemed to think it was worth it. We followed them with a bag of Tom Thumb mini donuts, $4, and we all three managed to save 2 to take home to Dad. Yay, us.

Outside, we got a small 1919 root beer, one of my favorite and least expensive fair treats, $1. Fully sugar-bombed, the boys wanted to head to the rides. We stopped by the Rainbow jungle-gym play area on the way, and saw friend N and her son S. The boys went down the slides again and again. Best of all? Free.

The kids rides, however, were decidedly not free, and even discounted used up a chunk of our budget–$9 for Drake to ride the swings and Guppy and him to ride the balloon ride. Guppy was visibly drooping, so I started herding the boys toward the bus. On the way, though, they said they were hungry again. I suggested a Pronto Pup, the batter-dipped and fried hot dog of MN origin. Drake insisted he wanted a corn dog. I foolishly barreled up to the next stand I saw and ordered a “small”.

“That’ll be $7,” the man said, holding out a double dog, since the stand only sold double and triples. While I fumed about breaking the budget and too much hot dog, Drake and Guppy methodically devoured the whole thing.

As we approached the exit, I asked again if the boys wanted to go in the baby animal barn; Drake had said no to it earlier, but was excited to see a newborn calf, alongside pigs and sheep and miniature ponies. I was able to herd them out of the barn and out of the fair to the bus by 2:00, 3 and a half hours after we got there, and $8.75 over my $60 budget. Guppy fell asleep on the car ride home, then I had to have a little nap when we got there.

I didn’t eat nearly the number of foods I normally do, but I knew I’d be going back on Tuesday 9/1 for Minnesota Cooks Day, so I didn’t fret. We ate, we walked, we did some free stuff, we rode some rides. None of us had a meltdown. Not only did we survive, we had a good time. I think we may have started a new family tradition.

For more on food at the Fair, visit local foodie site Heavy Table, where I’ve gotten a lot of tips on what to eat on my next trip.

Tues. September 1 is the seventh annual Minnesota Cooks Day at the MN State Fair. Tickets are only $9 for adults that day.

The program consists of a series of shows featuring outstanding chefs from throughout Minnesota demonstrating their talents and interacting with various emcees who interview the Minnesota farmers who produced the food, as well as local celebrity tasters.

From Slow Food Minnesota:

Time for Lunch at Shepherd’s Way Farms
A Slow Food USA potluck in support of Healthy food in schools
Labor Day, September 7, noon — 3 p.m.
8626 160th Street, Nerstrand, MN 55053

Join us at Shepherd’s Way Farms for a community potluck. The “Eat In” is part of Slow Food’s National Day of Action, during which thousands of people will be gathering across the country to show their commitment to better school lunches. One goal of the Eat Ins is to remind Congress that we need a Child Nutrition Act that supports real food for kids.

Everyone is invited to attend this free event – registration required. Please bring a homemade dish to share and your own plates and utensils. Drinks will be provided. Register by e-mail: farmfriends(at)earthlink(dot)net, or phone: 507 663-9040. Please include your name, address, contact information and number of people attending.

I’ve written about Shepherd’s Way many times, and Guppy and I received adopted sheep gifts. They are a great farm, and need the support!

September 13 DILEMMA!

Two great local food events to choose between. Going to both is technically possible, though.

A Fowl Affair
A festive day on a poultry farm
Sunday, September 13, 2 — 7 p.m.
Callister Farm, West Concord, MN

There will be tours of the farm and processing plant, root beer floats, horse-drawn wagon rides, games for kids and of course a delicious farmer’s meal of fried chicken (Callisters’ Poulet Rouge), potatoes, vegetables, salads, bread, pickles, and fresh raspberry pie. Wine, beer and soft drinks are included. Everything is made from scratch, from local ingredients, in the Callister’s processing kitchen. Members, $20. Non-members, $30. Children 12 and under, free. Proceeds will benefit Slow Food Minnesota’s Terra Madre fund. No pets, please.

Simple Good and Tasty September Dinner: Potluck and Pig Roast

For September’s Simple, Good, and Tasty local food dinner, we’re trying something a little bit different - the biggest, best, funnest local food potluck and pig roast that the Twin Cities has ever seen. SGT will provide the pig - you bring your family, friends, and a dish to share. This is a great, inexpensive opportunity to meet local food enthusiasts, cook up your CSA/farmshare bounty, and eat great food.

The meal will be held at Minneapolis’ Boom Island Park. Boom Island is conveniently located near downtown (724 Sibley St. NE, Minneapolis, MN 55413), and features a playground and great views of downtown Minneapolis.

Tickets for the event cost only $10 (to cover the cost of the pig and the park shelter), and kids are free. Sunday September 13, 5pm.

This summer is the first I’ve done a Community Supported Agriculture (CSA) share from a local farm, Foxtail Farm. Two thirds of the way through summer and I’m feeling burnt out on veg. Some of this is circumstantial: my 3 and 5yo boys will eat little of what arrives in our weekly box except carrots. Some of it is seasonal: summer is high growing season, so there’s a use-it-or-lose-it aspect for the increasing volume of fresh produce. Finally, though, it hits me in my week spots of anxiety and compulsion–I feel anxious about having to use up the veg, and compelled to use them in creative ways, which generally involved a lot of cooking or prep.

I’m not sure what the solution is. No CSA next year? Go down to a quarter share from a half weekly, or alternate weekly half shares with another family? Stop trying to be creative and just steam things in great batches? I love cooking in season with fresh local produce, supporting local farmers, and to a point I love the challenge of cooking what shows up, but I need to find a way that’s less exhausting to me. Fortunately, though, the prep pays off; most of what we make is quite tasty.

A trio of salads from last week, looking pale and rather yucky, hence the small photo. Trust me, they were delicious, and beautiful to look at when fresh:

The red salad top left is from Mark Bittman’s 101 Salads for the Season, salad #1 tomato and watermelon with feta in a

Basil Vinaigrette from Cook’s Country:

3/4 cup olive oil
2 cups chopped fresh basil
1 shallot , peeled
1 clove garlic clove , peeled
1/4 cup red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard

1. Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes. Turn off heat and steep 5 minutes.

2. Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds. (Dressing can be refrigerated in airtight container for up to 3 days.)

At bottom is salad #39, corn, Yucatan-style sauteed in a skillet, then tossed with lime juice, feta, quartered cherry tomatoes, and cayenne.

On the right is corn again, this time with quinoa (the recipe calls for farro, I’ve also used pearled barley to good effect) with goat cheese and green beans. This recipe, from Epicurious, is delicious. My friend LH made it for our book group, and I’ve made it twice since.

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese Bon Appétit | August 2009

Farro is a nutty-flavored grain that’s popular in Tuscany. It’s not as heavy as some other whole grains, but it’s still packed with protein, fiber, magnesium, and vitamins A, B, C, and E. Here, it’s the base for a satisfying summer salad. Yield: Makes 4 servings

1/2 cup semi-pearled farro* or spelt berries

3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
preparation

Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.

Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.

Mix farro, chicken, and green beans in large bowl; add corn and green onions.

Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.

Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

* Available at specialty foods stores, natural foods stores, and Italian markets.

Something else the boys wouldn’t eat was zucchini bread, recipe from Cook’s Country:

Zucchini Bread

Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.

Makes one 9-inch loaf or 4 mini loaves
1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon table salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled

1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.

2. Shred zucchini on large holes of box grater, then place in clean dish towel and squeeze out as much moisture as you’re able. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.

3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared pan.

4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)

To sweeten the deal for the boys (and me) I made

Zesty Apricot Cream Cheese Spread

8 ounces cream cheese , at room temperature
1/3 cup apricot jam
2 tablespoons confectioners’ sugar
1 tablespoon grated lemon zest

With rubber spatula, combine cream cheese, apricot jam, confectioners’ sugar, and lemon zest in bowl until smooth.

The spatula left things unattractively lumpy, though it still tasted great. I’d use a food processor next time. And still, the boys refused this.

I used the rest of the basil vinaigrette with potatoes and a pickling cucumber, the latter was a great addition to the salad:

And then this is about a quarter share (I gave half of my half to a friend) from last Thursday, which felt much more manageable:

Corn, dill, zuke, onion, chard, carrots, green beans, cukes (hiding) and potatoes.

With it I made the corn and green bean salad from above, a chard frittata with dill, cucumbers in a dill yogurt sauce (that I served alongside poached Alaskan salmon), and one of my all time favorite potato recipes:

Roasted Potato Slices with Lime and Chili

Can be prepared in 45 minutes or less.
Yield: Serves 2
ingredients
two 1/2-pound russet (baking) potatoes
1 tablespoon extra-virgin olive oil
2 tablespoons mayonnaise
2 teaspoons fresh lime juice
1/4 teaspoon chili powder
preparation

Preheat oven to 450°F.

Peel potatoes and halve lengthwise. Cut potatoes crosswise into 1/4-inch-thick slices and on a baking sheet toss with oil and salt and pepper to taste. Bake potatoes in one layer in middle of oven, stirring occasionally, 15 minutes, or until golden.

In a bowl stir together mayonnaise, lime juice, and chili powder. Add warm potatoes and combine well.

I recommend dividing the potatoes up before eating. Serious struggles have occurred when my husband G. Grod and I have tried to share the bowl. And we’re always disappointed at the end, in spite of having just devoured a whole pound of potatoes between us.

On Saturday, I stopped at Local D’lish, and picked up the Sweets cupcakes of the day: grapefruit sparkler, chocolate-i and coconut ginger. All lovely, and all tasty. I also couldn’t resist Bliss granola, Bramblewood shortbread, and Obsession truffles.

Because I have no restraint, I stopped at Surdyk’s cheese shop next, since I was passing right BY it, and got two bars of Rogue chocolate and a bag of Rustica bakery’s double chocolate cookies.

It was all local! It’s good to be a foodie in Minnesota.

(OK readers, this should have bigger, more detailed photos. They’re from facebook, though, so they won’t get past a work firewall; sorry!)

Sometimes, I wonder why I try. G Grod mentioned he’d like to make pizza. I found a recipe in Cook’s Country, used it as an excuse to finally buy myself a set of 9″ pie pans, and we made this:

Drake loved it and ate three pieces. Guppy wouldn’t eat it at all. I may try again without pepperoni, but making yeast pizza dough from scratch is an undertaking.

Pepperoni Pan Pizza from Cook’s Country
Makes two 9-inch pizzas serving 4 to 6

Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt

Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (see related recipe, “Basic Pizza Sauce”)
3 cups shredded part-skim mozzarella cheese

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.

5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Our box from our Community Supported Agriculture share had yellow squash and beets. It’s was nearing the end of the week, so I steamed the former, roasted the latter, then pureed

to make the Yellow Cake with Raspberry Swirl from Jessica Seinfeld’s Deceptively Delicious.

I added cream cheese frosting and fresh berries.

The kids were not fooled. The raspberry puree, while lovely, did not disguise the flavor of the beets enough. It got more pronounced after baking. So the boys wouldn’t eat this. Note to self: beets are not disguise-able. If I’d just made the yellow cake with squash I think that would’ve worked.

Then I found myself with leftover lemon cream cheese frosting. What to do; what to do?

And since the boys didn’t eat the cake, I didn’t bother to offer them these.

Mine. All mine.

This dish is so good, and so easy, and THE KIDS EVEN EAT IT! that I thought it deserved its own post. No photo, but take my word on it.

Last week’s CSA farm share box included a bunch of potatoes and a bunch of sage. I bought some chicken tenders, threw in some green beans and voila: dinner.

Skillet Chicken and Potatoes (from Cook’s Country)

If you prefer, substitute fresh thyme or oregano for the sage.

Serves 4
1 pound small red potatoes , halved
3 tablespoons olive oil
1/4 cup all-purpose flour
4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmed
Table salt and ground black pepper
2 tablespoons unsalted butter
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh sage leaves
2 tablespoons lemon juice

1. Toss potatoes and 1 tablespoon oil together in microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.

2. Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoon butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3 to 5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.

3. Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4 to 5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve.

In Michael Pollan’s recent NYT magazine cover story, “Out of the Kitchen, Onto the Couch” he writes about the TV/food continuum that started with Julia Child and now includes at least one network devoted to Food and a slew of other food and cooking shows.

Pollan makes the distinction that Julia Child was about taking the fear out of cooking and teaching people HOW to cook, where today’s shows like Top Chef are less about day-to-day cooking skills and more about a high level of technical skill. Today’s TV chefs are fun to watch, but Pollan claims they may actually discourage people from cooking, as what they’re doing is impractical or impossible for a home cook (molecular gastronomy, anyone?)

Pollan acknowledges that the shows do seem to give audiences a familiarity with ingredients formerly reserved for chefs and specialty stores. He claims this makes people better restaurant patrons. I feel instead it makes me a more educated cook. I also think he overstates the case about how disparate the shows are from reality, too.

But you do have to wonder how easily so specialized a set of skills might translate to the home kitchen – or anywhere else for that matter. For when in real life are even professional chefs required to conceive and execute dishes in 20 minutes from ingredients selected by a third party exhibiting obvious sadistic tendencies? (String cheese?) Never, is when. The skills celebrated on the Food Network in prime time are precisely the skills necessary to succeed on the Food Network in prime time. They will come in handy nowhere else on God’s green earth.

Really, Mr. Pollan? How long has it been since you’ve cooked for children, especially small ones? Almost every day, I start to prepare the family supper, my kids wander in, telling me how hungry they are in plaintive voices. I offer several suggestions; most are rejected. My preparation is usually interrupted for a negotiation while I try to figure out what will placate them, not spoil their dinner and is reasonably healthful. Even if I get initial buy in, what I produce is often rejected. So yes, I am quite familiar with having to prepare small plates, sometimes involving string cheese, for sadistic consumers while trying to do other cooking activities in a short amount of time.

In fact, here’s a Top Chef Quickfire challenge idea, Bravo: have the chefs prepare a family dinner while also feeding a hungry, whiny 3yo, while also keeping the kid safe in the kitchen.

Back to Pollan’s article, though. He finds that cooking and weight are inversely related. The more one cooks, the less one weighs and vice versa. He acknowledges that different households have different families–single parent and double working parent homes are going to have less time, energy and inclination to cook. He doesn’t, though, offer good solutions for this.

There’s where Mark Bittman is a busy person’s friend. Bittman offers great ideas for seasonal food cooked simply on his blog, Bitten, as well as in his book, Food Matters. His recent article of “101 Salads for the Season” contains very little actual cooking, but still uses whole ingredients in the manner Pollan recommends.

Pollan’s ideas are good, but they’re more ideal than practical. For that, visit Bittman and check out his books. And watch food TV if you want, as inspiration or entertainment. I’ve found good recipes for the family, gotten good ideas like mixing rice into green salads, and learned the lesson that Pollan states, too:

the key to victory on any of these shows comes down to one factor: bacon. Whichever contestant puts bacon in the dish invariably seems to win.

Jhumpa Lahiri recently discovered something I’ve suspected for a while:

And that was my revelation this June: one needs only a cast-iron skillet to survive.

When I muse on what I’d pack if the apocalypse strikes (I’m not the only one who does this, right?), the cast-iron skillet is near the top of the list. (Link from The Morning News)

Readers, and please de-lurk if you’re lurking, do you like the posts on food? I’ve been posting the food on my Facebook page, then again here since it’s such a big part of our summer. But the links and images are work-intensive, so I can skip it if interest is low. Also, I can make photos bigger, so more detailed, though I’ve not done so because they’d take more time to load on screens.

I did not make those. They’re by Sheela from Miel y Leche and came from Mitrebox, on a cupcake Saturday. That’s a blackberry-lime vegan cake and a s’mores cake. The former was good, the latter was tremendous. You can sign up to receive email for the weekly flavors. This week’s are Grilled Peach Mint, Chocolate Curry with Lemongrass Coconut Buttercream and Limoncello.

These bacon-cheese cups were a request by 5yo Drake, who along with 3yo Guppy made them with G. Grod while I went to yoga class. They’re from the Southern Living Kids Cookbook, a gift from the boys’ uncle, and Drake’s current obsession.

Red salad, with WI cherry tomatoes, strawberries, basil, balsamic vinegar, olive oil and WI parmesan. Salad #13 from Mark Bittman’s 101 Salads.

Homely, but tasty and exceptionally healthy and hearty. From Mark Bittman, a savory breakfast: Barley, coconut, oat bran and fried tofu, with soy sauce, toasted sesame oil and fish sauce, topped with a fried egg.

For National Night Out last night, I made a Carrot Cake (lots of carrots to use up this week). The recipe is from Cook’s Illustrated. I added a teaspoon of cardamom, to good effect, I thought.

And I used up almost all of last week’s CSA veg in a variation on Heather’s Quinoa Salad from 101 Cookbooks. I used pearled barley instead of quinoa, added grated carrot and used chopped zucchini instead of corn.

From this week’s kitchen.

Salad #7 from Mark Bittman’s Minimalist article 101 Simple Salads for the Season

1 lb. carrots, peeled then shredded
2 Tbl. EVOO
1/2 Tbl. lemon juice
1 pint fresh blueberries, rinsed and sorted
1/4 c. toasted pepitas (I had these in the pantry so used them instead of sunflower seeds)

Salad #14 A Moroccan Thing (at left below, next to the finished Shredded Green Beans, recipe after next)

1 lb. carrots, peeled and shredded
2 Tbl. EVOO
1/2 Tbl. lemon juice
1/4 tsp. cumin
1/4 c. golden raisins

Mix olive oil, lemon juice and stir in cumin. Add raisins to carrots, pour dressing and toss.

From Heidi Swanson’s Super Natural Cooking

Shredded Green Beans

3/4 lb. green and/or yellow beans, tops and tails trimmed
2 Tbl. EVOO or clarified butter
2 Tbl. water
grated zest of 1 lemon
grated zest of 1 lime
1/4 c. chopped fresh chives
fine-grain sea salt and freshly ground black pepper

Slice beans on a diagonal into roughly 1/8″ pieces. Heat olive oil in large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking. Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

I had chard stems left after I used the leaves in a soup. I had shredded raw beets after I used some in Bittman’s Salad #43 from 101 Salads. I combined these in Bittman’s More-Vegetable-Than-Egg Frittata, which was delicious, though less lovely than the chopped chard stems, thus no picture.

All the above veg are from our CSA share from Foxtail Farm. I bought some local fruit from our grocery cooperative, Eastside Food Coop and did a loose variation on Mark Bittman’s Patchwork Foolproof Pie with pluots and raspberries.

It was a stunningly red and bubbled fiercely when I took it out of the oven. I served it with Sonny’s Pure Vanilla Bean ice cream.

While I was making the latter, G. Grod and the boys were in the backyard, watering. 5yo Drake was taking his turn with the hose when I said it was time to come in for dessert. Drake didn’t listen when G. repeated this, and turned the hose on G and the house. We told him he couldn’t have dessert. He expressed his displeasure with a lengthy tantrum, and by making an “I am Stupid” sign he taped to G’s back. (With G’s knowledge. Drake isn’t all that subtle.)

Saturday, Foxtail Farm (from which we get a CSA) had a Kids Day and potluck lunch. The boys got to pick potatoes, carrots and green beans and feed cows, chickens and goats:

I used light colored Rainier-like cherries from Door County WI:

to make Cherry Slab Pie from Smitten Kitchen. I used 2/3 c. sugar since the cherries were sweet. It turned out well; I’d definitely make it again.

This week’s box:

Basil, beets w greens, salad mix, cucumber, red potatoes, summer squash, green beans, chard, red onions.

We had the potatoes with chicken and green beans last night. I think I’m going to make a big pot of soup topped with pesto. That should take care of most of this at once.

Last Thursday’s CSA box (week 6) from Foxtail Farm included kale, zucchini and yellow squash, green beans, purple onions, cauliflower, carrots, salad greens, and THREE bulbs of fennel. Here are some of the things I found to use them in:

Roasted Cauliflower Popcorn disappeared so fast I didn’t get a picture

Lemony Chickpea Stirfry

Carrot, Dill, (Fennel) and White Bean Salad

and Vibrant Tasty Green Beans

All are from 101 Cookbooks.

Outside of the (CSA) box, my husband G. Grod made Philly soft pretzels;

They were a hit, so they’re sure to be on the menu come Eagles season.

I bought a pound of Door County cherries,

we ate them all.

Then I bought ANOTHER pound, and I made Cherry Brown Butter Bars from Smitten Kitchen.

They vanished in less than 24 hours.

Does the photo of this cake mesmerize you, too? I saw this on the lovely food blog Smitten Kitchen yesterday, and was, indeed, smitten. Thank you Deb, for creating what looks to be a go-to recipe.

I showed it to 5yo Drake, who will be 6 in August. He said he would like it for his birthday cake. Which is good, because I was going to make it anyway.

My CSA is a half box of produce every week. Week four had a lot, and I wasn’t finished when the new box arrived, which left me feeling a little stressed. But with a batch of tabbouleh and some cucumber-yogurt soup, I dispatched the last of the previous week in order to face the new kids:

Cauliflower, scallions, snap peas, cabbage, garlic scapes, broccoli, cucumber, lettuce, green beans, yellow squash, and beets with greens.

First up was Braised Tofu and Peas in Curried Coconut Milk from Bittman’s How to Cook Everything Vegetarian that used cauliflower, scallions, snap peas, cabbage and garlic scapes. Not only did it use five things, but it was delicious and pretty to look at. And the fry bread we made to go with it was pretty tasty, too. (Added later: Fry bread DOES NOT KEEP. It turns hard and yucky. Eat immediately, then throw out any leftovers. Another lesson learned.)

For the salad mix and cucumber, I went with Food Matter’s Thai beef salad and Super Natural Cooking’s shredded green beans,an easy, different way to prepare that staple.

On Sunday, though, I hit a wall. I couldn’t face making a stir fry using the broccoli, beets and greens. So we went to Black Sheep Coal-Fired Pizza. It was awesome.

That break left me ready for the stir fry. I peeled and grated the beets, so my hands looked like Lady MacBeth’s. The pan was a lovely contrast of red, orange, green and yellow (the latter only because the broccoli was beginning to turn, though)

before the beets turned everything red. Alas, it is their nature. As I expected, the kids wouldn’t touch the veggies (alas, it is their nature), and my husband G. Grod and I ate it because it was good for us and tasted OK. Thankfully there’s not too much left over, unlike last week’s barley with asparagus and green onion sauce, which is the thing that won’t leave.

Tomorrow I’ll make Super Natural Cooking’s Otsu, a soba noodle dish with cucumber and tofu, then that book’s Sushi Bowl to finish out the week and (I hope) this week’s batch before the next arrives on Thursday. I still don’t know what to do with the yellow squash; I’ll probably throw it in the sushi bowl.

My self satisfaction about being a thrifty home-economist locavore is waning, and we’re not even yet at the height of summer. The break for pizza helped, but I’ve got to keep my veggie mojo going or I’m going to be buried in greens.

And because I forgot to post it, here’s a shot of last week’s Creamy Cauliflower Soup with Pesto, from SNC. I know, I need to work on my food photography.

This week, our box of veggies from Foxtail Farm included the following: broccoli, cauliflower, basil, lettuce, garlic scapes, radishes with greens, green onions, cuke, sugar snap peas and a cabbage.

I grilled the broccoli, then sprinkled it with salt, lemon juice and flax meal, from the recipe in Super Natural Cooking. I also made espresso banana muffins from that book. While it didn’t use any CSA ingredients (no local bananas in MN) they were tasty, and photogenic.

I plan to make cauliflower soup with pesto and barley (subbed for farro, which I couldn’t find at my grocery co-op) with green onion sauce and asparagus from this book as well.

From Mark Bittman’s Food Matters, I made a cabbage salad, using several suggested additions and variations: sugar snaps, radishes, garlic scapes with sesame oil and lime juice as dressing. It keeps for days, and has been a great vehicle for leftover grilled chicken.

I’ll also make Bittman’s tabbouleh, since it’s a kind of catch all for leftover garlic scapes, green onions, radishes, greens and the cuke. I’ll also try his yogurt soup with cuke and radish.

And the sugar snaps will go in salad with the lettuce, or raw out of hand, or dipped in a batch of hummus I plan to make. The boys aren’t eating a lot of this, but my husband and I are eating really healthfully lately.

This week’s CSA box was more full than last week’s box, with a greater variety of veggies. I’ve included how I’m using them.

Radishes with greens: sliced with salt and butter on a fresh baguette, in a green salad, on a sandwich with goat cheese and spinach, and in Hijiki and Edamame salad from Super Natural Cooking

Turnips with greens: mashed alongside bratwurst

Kohlrabi with greens: thinly sliced into green salad

Lettuce: green salads, of course!

Broccoli: in Broccoli Pesto & Fusilli from 101 Cookbooks

Cauliflower: steamed and pureed, so I can sneak it into tuna salad for Drake and Espresso Banana muffins, probably not for the kids

Snap peas: raw in green salads

Rainbow chard: chopped and used Mark Bittman’s Pan-Cooked Greens with Tofu from Food Matters, along with the radish, turnip and kohlrabi greens, and as part of the pesto in the Broccoli Pesto & Fusilli

Garlic scapes: Garlic Scape Soup (photo above) from Super Natural Cooking. I learned that chive blossoms make a lovely garnish but while technically edible, taste yucky.

This week I did minimal prep for the veg before putting them in the crisper. I removed the greens from the radishes, turnips and kohlrabi, then wrapped those greens, along with the lettuce and chard, loosely in a towel. I didn’t clean and dry them until ready to use, which is recommended in several places on the web, yet I found it promoted wilting rather than prevented it, so I think I’ll be back to washing, spinning dry and bagging my greens with a paper towel next week.

Thus far, the CSA share means I’m working with a greater variety of vegetables at a time, and it’s made me more motivated and creative in seeking out ways to use them.

This week’s box from our Community Supported Agriculture share contained the following; I’ve added what I have done or will do (bwa ha ha) with them:

Romaine lettuce: Caesar salad, of course
Spinach: wilted spinach salad with bacon and hard-boiled eggs
Turnips: roasted “croutons” for Caesar salad
Turnip greens: I’ll saute and serve under sushi rice salad
Radishes: thinly sliced on bread with goat cheese, and in sushi rice salad
Radish greens, finely chopped and mixed into sushi rice salad
Scallions: in sushi rice salad, in frittata, on veggie bagel, wherever I can think of
Snap peas: ate ‘em raw
broccoli: make a broccoli and anchovy sauce over spaghetti, from Mark Bittman’s How to Cook Everything
Kale: I’ll saute it with garlic and white beans and serve over gemelli pasta.

Twice I’ve tried to make the Cook’s Country recipe for Black Bottom Cupcakes–chocolate cupcakes with a cheesecake-like filling. Both times the cupcakes burned. The first time I thought it was because I used foiled cupcake liners instead of paper. The second time I wondered if putting all 24 in the oven at the same time was was too much. Both times I was upset; I rarely burn a baked good. I felt like a failure.

Yesterday, I did some research. At Baking Bites, the blogger thought the recipe’s oven temp of 400F too high. She recommended 350. On Smitten Kitchen, I found a different recipe that also recommended 350. I tried 350, and I made a half batch of 12 cupcakes. It took at least 25 minutes for the filling to set, but the outsides did not burn. I am vindicated. The Cook’s recipe burns at 400, works well at 350, and making just one dozen worked well for me. Here is my adjusted recipe.

Black-Bottom Cupcakes, adapted from Cook’s Country

(Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes.)

Makes 12
8 ounces cream cheese , at room temperature
1/4c. + (1/2c + 2Tbl.) sugar
1/8 + 1/4 teaspoon salt
1 large egg white, at room temperature
1 tablespoon plus 3/8 cup sour cream , at room temperature
1/4 scant cup miniature semisweet chocolate chips
3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 + 1/8 teaspoons baking soda
2/3 cups water
4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
1/2 teaspoon vanilla extract

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners.

2. With electric mixer on medium speed, beat cream cheese, 1/4 cup sugar, and 1/8 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg white and 1 tablespoon sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.

3. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tin for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.)