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Posts from the ‘Salads’ Category

Mar 8

6 Comments

It’s A Comfort-Food-Farro Kind Of Day

Spring is here, no wait… it’s not, oh here it comes… Nope. Now it’s snowing. Don’t get me wrong:

I LOVE SNOW.

But I can see grass now. It’s over, I can’t go back, I’ve gone and done it. The potting shed is clean and the seeds are calling my name.

RKW_4449 Seeds
Ok, so it’s mud season; the fifth season (right after Winter; just before Spring)  Mud season is when we are thankful for all wheel drive and a high clearance vehicle, when I get to be a little crazy at the wheel, just to get up the mile long road we call a “driveway.” Mud season is when the dogs’ paws are caked with the newly emerged earth and their fur becomes the transporter for all that was outside to now reside inside. My neighbor tells me “You’re out numbered” (kids, dogs, cats, bird, bunny, chickens… oh and our exchange student’s fish-Fishy (guess who’s fish it will be in July?)) she advises to “Just let go.”

I think it will be my new mantra.

RKWeymuller Mud Season

This morning I practiced that mantra and put on slippers (dirt goes unnoticed better that way) and made emmer pancakes; a little comfort food for a cold damp day. I was surprised by the fact that breakfast, from egg-crackin’ to clean-up, took little more than 20 minutes. The aroma wafting from the griddle pulled my little sleepy heads out from under their covers and had them at the kitchen bar in no time. I had that Proud Mama moment of knowing that I’m providing a healthy, beginning of the day meal (that they will actually eat) for my active kids. Hopefully they’ll be satisfied until lunch.

Oh! Lunch! I plan the day from one meal to the next. Last night I tried something new; the farro boldly went where only basmati rice had been before…the rice maker. Yup, hoping it would transform our long stove top cooking times to that of a care free slow cooker experience. I am happy to report:  <<genius!>>  It worked! And today I have fresh farro for lunch, via my rice maker.  (Enter celebratory music and little happy dance that you really don’t want in your head).

RKW_4493 Farro, Goat Cheese, Kate and tomat salad

Spinach and Blue Bird Grain Farro Salad:
serves 2 for lunch

1 cup farro
3 cups washed baby organic spinach
A handful of sweet cheery tomatoes halved
1/4 cup goat cheese(Sunny Pine Farm)
dash of lemon pepper
pinch of salt

Stove top method:  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes.When farro grains are plump, soft and still chewy remove from heat and fluff with a fork.
Or
Rice Maker method: I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode. But follow your rice makers directions for brown rice.

~Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
~fill warmed bowl with farro
~crumble goat cheese onto the farro
~top with wilted baby spinach and halved tomatoes

Enjoy!

Head Shot Rachelle  Rachelle Weymuller @ Caramelize Life
“Making Life Sweeter Through Food, Travel and Community”

Feb 9

Bountiful blueberries
9 Comments

Blueberry~Beet Winter Salad

‘Florescent fuchsia’ would be a great name for this salad.  The sweet pink and purple juices of berries and beets brighten a winter meal and recall us to the tastes of summer.  And their florescent colors nearly scream healthy nutrients.

A little ode to the beauty of the beet… Often underestimated, the beet is many things—an early and hearty grower, edible from root to leaf, beautiful and versatile.  And if you believe that color content really does indicate vitamin content, then the beet is at the top of the list for nutritional value.

It takes winter for me to cultivate a desire for pickled items.  The palate matches the season in that sprightly pickled beets compliment winter main dishes, often heavy with starch or fats.  Beets from the summer garden were preserved for just such a salad at this time (canning recipe below).

2012 Garden Beats

2012 garden beets

The work involved with pickling beets is truly worth the effort.  The vegetable is good shredded raw on salads or roasted in the oven, however, the pickling process adds sugar and spice to the benefit of the beet.  I tried this recipe with oven roasted beets and it was good, but not nearly what it can be when the veggie is pickled.

Preserved, the beets in this pickling recipe are seasoned to perfection, through and through.  A jar can be pulled for topping salads, as a vegetable side for just about any meat dish, or eaten as a coveted appetizer.

DSCF3628

baby beets ~ perfect for salad greens

Bountiful blueberries

Rachelle and family gathered and froze bountiful blueberries 2012

2012 garden spinach

2012 garden spinach

~ Blueberry-Beet Winter Salad ~

1 large head spinach, washed and torn

1 pint jar pickled beets, coarsely chopped

1 1/2 cups blueberries

3/4 cup roasted walnuts, coarsely chopped

3/4 cup feta cheese (I use Sunny Pine Farm chèvre feta)

fresh ground pepper to taste

1 recipe Sherry Vinaigrette (optional, recipe below)

~NOTE:  If you are using pickled beets, I find a dressing unnecessary to this salad; alternatively, if you are roasting the beets, the sherry vinaigrette or another similar dressing is required.

~The presentation of this salad is best plated individually, so begin with beds of spinach.

~Combine chopped beets and blueberries in a bowl and set aside; roast walnuts and chop.

~Assemble salads by topping each spinach bed with approximately 1/2 cup beet and blueberry mixture; sprinkle with nuts and cheese; dress with vinaigrette or not as desired and serve.

Yield: about 6 servings

~ Sweet & Spicy Pickled Beets ~

10-12 medium sized beets, or 4 pounds

3 cups onions, sliced long and thin

3 sticks cinnamon, broken

2 cups sugar

1 teaspoons sea salt (to taste)

1 Tablespoon allspice, whole

1 teaspoon cloves, whole

2 1/2 cups cider vinegar

3 cups water

4 cayenne peppers, whole and preferably fresh

4 cloves garlic

~Wash beets and trim stems and roots to about 2 inches (this will allow easy skin removal); boil in water until tender, remove and drain; when cool enough to handle, remove peel and trim ends if necessary.

~Combine remaining ingredients, besides peppers and garlic, in a large sauce pot and bring to a boil; reduce heat and simmer for 5 minutes.

~Add beets and simmer until heated throughout; remove cinnamon sticks.

~Using sanitary, hot pint jars, add one garlic clove and one cayenne pepper to each; pack beets into jars and ladle hot liquid over beets, leaving 1/4 inch headspace; remove air bubbles and adjust two-piece caps; process in boiling water canner for 30 minutes.

Yield: 4 pints

Sherry Vinaigrette

If canning or pickling doesn’t suit your fancy, simply roast the beets on 400 degrees for about 25 minutes and make up a sweet vinaigrette.  I love working with sherry as it seems to pick up flavor complexities in a wide variety of foods.  You may easily substitute other vinegars.

1 shallot, finely minced

1-2 cloves garlic to taste, finely minced

1 teaspoon Dijon mustard (optional)

1 cup extra virgin olive oil

1/2 cup sherry vinegar

salt

pepper

~ Carefully sauté shallots in 1-2 Tablespoons olive oil until transparent and just beginning to brown; remove from heat and cool.

~Combine shallots, garlic, vinegar and mustard with whisk or food processor; emulsion is the key to a good vinaigrette, so proceed slowly with olive oil, pouring in a steady, small stream while mixing until smooth (it is far easier to use a food processor for this step); add salt and pepper to taste and serve.

Yield: about 1 1/2 cups

The Beet as Food Coloring

One of the niftiest uses for beets is as a natural food coloring.  For those attempting to avoid synthetic food coloring (often containing unnatural or toxic chemicals),  the beet is the ticket.  Simply slice the root into chunks, cover with water, and simmer down the liquid into a thick, fuchsia sauce.

This natural food coloring is virtually tasteless and is great added to frostings or desert sauces on special occasions.  My daughter knows it well as her signature birthday cake coloring.

Love from our kitchen to yours!  Georgina @ Caramelize Life

2012 garden beets

2012 garden beets

Oct 2

Smoked Kind Salmon, Chèvre and Apricot Date Chutney Crostini
2 Comments

Caramelize Life Cooking Class @ Sun Mountain Lodge

It was quite a joy teaching garden to table, Methow based cooking to visitors from around the country this month.

We were invited by Methow Arts Alliance to beautiful Sun Mountain Lodge where I taught original recipes and methods while Rachelle took fabulous photos and video while we prepped.  Our attendants asked for full recipes and photos published on our site, so this article includes methods for all that we made in class.

Luckily for us at the time, the garden was at it’s height, so most all of the ingredients we used were pulled straight from the backyard.  Heirloom tomatoes, hericot vert, fresh herbs, a chèvre selection from Sunny Pine Farm and my husband’s Columbia River King Smoked Salmon received praise all around for a delightful light-fare meal we all enjoyed.

About Sun Mountain Lodge

Honored for many years with it’s five star, four diamond status, Sun Mountain draws visitors to the Methow from around the globe.  Exquisite natural beauty as well as world class skiing and trail sports make the mountain a prime destination.  The best in fine dining is guaranteed at Sun Mountain, but what we particularly appreciate is the chef’s use of local, organic ingredients in their culinary creations.  Check out their menu for great inspiration.

~ Introduction to Gourmet, Garden to Table Methow Cooking ~

A Collaboration of Caramelize Life, Methow Arts and Sun Mountain Lodge

We are Caramelize Life: Making Life Sweeter through Cooking, Travel and Community

We are Methow Valley mothers, cooks, gardeners, photographers and writers publishing original recipes and bringing the magic of Methow foods to readers and students around the world.

We write realtime narratives, methodologies and recipes weekly in articles showcasing locally grown foods, heritage and community ~ each of them organic and self-sustaining in philosophy and heart.  In everything we write, photograph, teach and create, we’re seeking to make life a little sweeter.

MENU

~Methow Harvest Salad with Heirloom Tomatoes, Lemon-Pepper-Almond Pesto Dressing and Handcrafted Twisp River Feta

~Crostini with Columbia River King Smoked Salmon, Local Goat Cheese & Apricot-Date Chutney

RECIPES

~ Tomato & Baby Green Bean Salad with Lemon-Pepper-Almond Pesto & Feta Cheese ~

3 lb.s Tomatoes, seeded and diced

2-3 lb.s Hericot-Vert, flash boiled and diced

1 head Romaine or other hearty green

1 cup Crumbed Feta Cheese

Lemon-Pepper-Almond Pesto Dressing (see below)

Yield: 4-6 Servings

Heirlooms, basil and beans for the salad

~ Lemon-Pepper-Almond Pesto Dressing ~

1 Recipe Pesto Sauce

Juice of 1 Lemon

2 Tablespoons E.V. Olive Oil

Fresh Basil Leaves

Sea Salt and Fresh Ground Pepper, to taste

~Chiffonade basil (stack 7-8 leaves, roll them in a tube and fine slice, 1/4- inch, at a diagonal) and set aside.

~Juice lemon into a jar or small bowl and add olive oil, pesto, salt and pepper.

~ Combine with basil and serve.

Yield: 4-6 Servings

Pesto Sauce

2 cups Fresh Basil Leaves & Flowers

3+ Cloves Garlic

1/3 cup Roasted Nuts (we recommend almonds, walnuts, pine nuts or sunflower seeds)

1/2 cup Parmasean Cheese, grated

1/2 cup Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper, to taste

~Blend nuts and garlic in a food processor until finely ground, but not sticking.

~Add cheese, salt, pepper and basil and blend until smooth.

~With machine running, slowly pour olive oil through feed tube to emulsify.

~Serve on salads and pastas, in marinaras, soups, dressings or  sandwich spreads.

Yield: about 6 servings

~ Smoked Salmon Crostini with Goat Cheese & Apricot-Date Chutney ~

1 Baguette (we used the Mazama Store‘s superb french style)

2 Tablespoons each, melted Butter & Extra Virgin Olive Oil, combined

Soft Goat Cheese, about 8 oz.

6-8 oz. Smoked Salmon

1/2 pint Apricot Date Chutney

Fresh Italian Parsley

~Slice baguette on the diagonal into 1/2 inch pieces and place on a sheet pan; drizzle olive oil and butter mixture over bread and toast in the oven at 350 F for about 7 minutes; remove from heat and set aside to cool.

~Spoon about 1 teaspoon spreadable goat cheese on each piece of bread.

~Top each crostini with 1/2 teaspoon smoked salmon.

~Garnish with a 1/4 teaspoon chutney and a sprig of parsley or serve with chutney on side.

Yield: 4-6 Servings

Georgina’s preserves, and the nectar rules. See our index of recipes on our page, Canned and Preserved 2012

~ Apricot-Date Chutney ~

6 1/2 cups Fresh, Ripe Apricots

2 1/2 cups pitted Dates

2 1/2 cups Golden Raisins

1 Tablespoon Salt

2 teaspoons ground Ginger

1 teaspoon ground Coriander

2 cups White Wine Vinegar

2 cups Water

Pint or Half-Pint Canning Jars

New Lids, Bands

~Wash, pit and chop apricots in 1/2 inch pieces.

~Combine apricots and remaining ingredients and bring to a simmer and allow mixture to thicken, stirring frequently.

~Ladle hot chutney into hot jars, leaving 1/4-1/2 inch headspace; clean rims, adjust hot lids and bands.

~Process for 10 minutes at a rolling boil in a boiling-water canner.

~Remove from canner and tighten bands; let sit for 12+ hours to seal.

~Shelve your chutney for three weeks at a minimum, 6 ideally.

Yield: 12 half-pints or six pints

~ Columbia River King Salmon ~ Smoked & Preserved ~ 

Recipe coming soon on caramelizelife.com

Love from our kitchen to yours, Georgina @ Caramelize Life

 

Jul 26

DSCF3918
9 Comments

Columbia River Sockeye Off the Hook

The Sockeye Salmon numbers in the Methow Valley region are off the hook!  Or, to be exact, they’re on our hooks.

Currently, there are over 20,000 Sockeye being observed and recorded over the Columbias Well’s Damm ~ per day.  Wells is a check-point for salmon between headwaters and the ocean.  These fish are counted by live people ~  24 hours a day.

Largely a wild run fishery,  the vast number of salmon are making national news and statistical records.  This high mountain river run is one of the last of it’s kind in the entire country for wild river fish.

That’s according to our resident expert, my husband Wes, who is a Fisheries Biologist here in the Methow Valley for the Department of the Interior (U.S. Geological Survey).  The sockeye percentage alone has increased in number to over 350% over the last ten years.  That is fantastic news in terms of river health, and reflects positively on Dam management of fish populations.

Fresh garden herbs and butter for salmon garnish

Sockeye salmon and other wild fish run up the Columbia River to the the Okanogan River, then travel up to Lake Osoyus, B.C., to the Columbia’s origination.  Wes mentioned after a successful day of fishing this week that the Okanogan River is truly impressive, even on an international level.  It provides a major salmon resource for recreational anglers and Tribal sources.

Sockeye, Summer Chinook, and Stealhead are among the finest fish we gather locally for creating fresh, gourmet cuisine.  But among those, fresh Sockeye are really the cream of the crop ~ in our humble opinion.

Herb~butter, sockeye and ground Brittany Grey salt

The Columbia River real time data access gives up to date statistics on fish to catch: 
http://www.cbr.washington.edu/dart/

After a good catch the last few days, we have 8 large Sockeye fillets in the freezer and tasted one off the grill last night.  We grilled Sockeye fillets and tossed fresh baby green beans with cherry tomatoes from the garden.

~ Grilled Sockeye with Herb Butter ~

1 large sockeye salmon fillet

bunches of fresh herbs ~ Dill, oregano, chives, basil, terragon (you may also substitute your preferred combo of fresh herbs ~ rosemary, mint, sage, cilantro are good options).

3 Tablespoons butter

~Coat the fillet in extra virgin olive oil, top and bottom; sprinkle with fresh ground sea salt and pepper.

~Place fish on preheated grill, skin up, and seer for about 2 minutes; turn the fish skin down and seer for 5-7 minutes more.

~Remove from grill and top with herb-butter.

~ Green Bean & Cherry Tomato Salad with Feta & Herb~Lemon Vinaigrette ~

1 lb. fresh green beans

2 cups cherry tomatoes

1/2 cup crumbled feta

~Boil 1 pound of green beans for 5 mintues then rinse in cool water; cut into 1 inch lengths.

~Toss with 2 cups halved cherry tomatoes and the lemon dressing and top with feta.

Herb~Lemon Vinaigrette

2 Tablespoons extra virgin olive oil

1 Tablespoon fresh lemon juice

2 cloves minced garlic

chopped fresh basil, about 1/2 cup

salt & pepper to taste

Jun 11

DSCF3402
8 Comments

Bar-B-Q Star ~ Meat & Greens as Main Course

When your salad side dish recipes are exhausted, make that plethora of greens the main course.

Spring brings with it a renewed palate, ready for pure, light fare from the garden and farm.  This entree salad recipe hits the mark.

After heavier foods in the colder months, I enjoy the simplicity of a non-carb meal.  My body thanks me too.

Spinach “stars,” Crown S Ranch beef and delicious lime-cilantro dressing

I could name this recipe “wedding salad,” since it was one I had designed for our celebration.  It obviously went over well with guests at Spring Creek Ranch, since not a speck remained after our party.

Ah, the many joys of this salad.  I’ll begin with the beef: locally grown, organic grass-fed top sirloin or tenderloin from our friends at  Crown S Ranch.

Crown S Ranch beef, grilled medium~rare

The greens: picked fresh from the garden, spinach, lettuce, kale, chard or a combination all work well as the salad bed.

The dressing: the spike of citrus, garden flesh cilantro, black beans, corn and sweet peppers top the meat and greens perfectly.

An additional perk: this meal only takes about 1/2 hour to prepare.

Perk number two: the color and presentation are beautiful.

The Dressing: sweet peppers, lime, cilantro, olive oil, black beans and corn

~Meat and Greens Recipe~

1 lb. + Tenderloin or Top Sirloin

Big bunch of greens: lettuce, spinach and kale are my preferences for this salad

1/2 cup olive oil

1/2 cup lime juice

1/2 cup coursely chopped cilantro

2 Tablespoons maple syrup (optional)

1/4 cup black beans

1/4 cup corn

1/4 cup sweet bell pepper, chopped in 1/4 inch pieces

1~ Trim meat and rub with olive oil, salt and pepper.  Grill meat on high heat, turning once.  Be careful not to let it get over done ~ the beef will keep cooking for a few minutes after it’s removed from the grill.  Set aside to cool.

2~ Combine all ingredients for dressing.  Add beans, corn and peppers to dressing to soak up flavors.

3~ Make a bed of greens for each plate.  Creating a pattern with your greens enhances presentation.

4~ Cut the meat just as thinly as possible and place over greens.

5~ Pour an ample portion of dressing-bean combo over each serving.  Finish with fresh cilantro if desired and serve.

Yeild: about 4 entree sized servings

Love from our kitchen to yours!  Georgina @ Caramelize Life

Stars of the Bar-B-Q

May 25

2012 garden spinach
13 Comments

Spring Start Salad ~ with Caramelized Balsamic Dressing, Roasted Nuts, Berries & Goat Cheese

Tough Greens Sweeten Up
!

Well, not exactly tough ~ but more hearty than the sweet lettuces of later spring.  The kale, beet greens and spinach called for in this recipe can be rather fibrous as adults, but more tender as babies.  So springs the recipe!

The spinach is currently exploding, so I’m using it in every meal.  This recipe is a favorite, loaded with the flavors of its dynamic, crowd pleasing, caramelized dressing.

Spinach, kale and beet greens, picked small as soon as you’re ready to thin, are a delectable treat. But they also hold their shape under a warm dressing very well. The slightly bitter taste of each adds to the complexity of flavors, which are plenty with the garlic, berry and honey content in the dressing.

Salt and a slight tang in the goat cheese tops the flavor combo…to the point that I’d love to have this salad as a main course regularly ~ if my family would agree.

The balsamic vinaigrette tends to wow guests. Sautéed garlic combines with honey, balsamic and dried fruit to caramelize into a thick, warm syrup.

Caramelizing honey, balsamic and olive oil requires a full boil.

I first tasted a version made by Julie Libby, former chef and now owner of our local book haven, Trail’s End Bookstore.  (Some of our favorite cookbooks from Trail’s End are featured on the righthand sidebar.)  I’ve modified the recipe with honey rather than sugar, added some dried berry options and expanded from spinach to a variety of tougher greens.

Healthy spring garlic ~ carefully roasted, the garlic in this recipe’s caramelized dressing works to enhance all other flavors.


~Caramelized Balsamic Dressing~

½ cup olive oil

3 cloves garlic, minced

1/2 cup balsamic vinegar

½ cup dried cranberries, huckleberries or blueberries

1/2 cup honey

Salt and pepper to taste

1~ Sauté garlic in a small saucepan in 1 T olive oil until slightly browned and fragrant.

2~ Mix all other ingredients well and add to garlic on medium-high, stirring frequently.

3~Bring to a rolling boil and reduce heat to a lively simmer, stirring constantly. Do not let boiling or stirring cease.  Allow to thicken until caramelized, about 5-7 minutes.

4~ Let cool for 10 minutes or until just warm and serve. Top each salad with prudent spoons of dressing, tossing lightly with each spoonful (it is very flavorful, so be careful:)

~ Use this dressing as soon as it is cool enough to pour and save the rest to reheat later.  It can be refrigerated for up to 2 weeks and reheated for additional meals.

~Spring Start Salad~

Spinach, Kale, Beet Greens  (full sized salad bowl, filled)

½+ cup roasted almonds (or substitute walnuts or peacans)

½+ cup crumbled goat cheese

1~ Roast slivered or chopped nuts for 5 minutes or until just brown. Set aside to cool.

2~ Tear greens in ratio to your liking.  This recipe can be made in one bowl, but we recommend plating individually because of the warm dressing ~ the presentation is better and it holds shape in smaller portions. To prepare individual salads: make a bed of 1 ½ cups mixed greens on each plate.

3~ Drizzle ¼ cup warm dressing over top and toss~barely; top with 2 Tablespoons each, cheese and roasted nuts and serve.

A little sprinkling of each topping is all that’s needed for this salad of full bodied flavor.

NOTE:  This salad can be made all year long with standard spinach and kale as well. Try experimenting by substituting different roasted nuts or other tough greens to fit your family’s fancy.

Love from our Kitchen to Yours ~ Georgina @ Caramelize Life

If it’s not time to grow your own greens, local producer’s in our Methow Valley are easy to find at METHOW NET’S DIRECTORY, or look for organic goodness at your local farmer’s market.

Kale, like spinach, grows  quickly in cool spring weather.  If your garden is populated with kale, it can be used solely for this salad, or check out a different take on tough spring greens on Sassy Radish.  The Tuscan Kale Salad with Pecorino looks divine.

We love to use SUNNY PINE FARM’S Chèvre.  Not only do we love the families who tend and milk the goats, but the product is out of this world! Thank you Vicki and Ed Welch for your amazing farm!

Logo

Sunny Pine Farm serves the local community with high quality, healthy, organic products.  Ph:(509) 997-4812

Up north, the Larkhaven Cheese Farm is superb as well.  Their goat and sheep combo feta is mouth watering and would go very well with this recipe.

Larkhaven Farm  (509) 486-1199.


May 4

Spring Aspen leaves pop
7 Comments

FIND YOUR MARKET

Spring has sprung literally in the last week, here in the Methow Valley.

We’ve enjoyed the first couple of Farmers Markets held each Saturday 9am to noon. Our early spring heat wave has been kind to all the vendors and welcomed shoppers with a warm embrace.

For years I’ve been a patron to any farmers markets I can find either at home or abroad.  The market can be a unique window into local communities health and its products.  Market atmospheres are lively and festive. They celebrate our earth and what it can produce. Markets highlight and strengthen our ties to how and where our foods are processed and originate. Not everyone can live on a farm and learn from family traditions handed down each generation but most everyone can find a farmers market and take the opportunity to meet and learn from the farmers themselves.

Markets move with the seasons from the beginning seedlings in the early spring to the mounds of apples, spices, jams and jellies in the late summer harvest times.  This seasonal reminder of what our local land provides is something that becomes forgotten in the long outer isles of the mega supermarkets. I know, I love bananas in my smoothies and pineapple too.  I am not ready for a strict change but I do appreciate the fresh reminder to clean out the cob webs in my brain and love the fact that I can challenge myself to finding Saturday night’s dinner at the market.

So tempting…but no she didn’t…really.

If you would like a little help in the area of spring cleaning of the cerebral spider webs there’s an app for that! Ok, not really but if you are tech savvy and have an iPhone, sorry Blackberry and Android, you can download an App to find out what’s in season it’s called NRDC Eat Local.
Wendy Gorden of the Huffington post described the app perfectly in her blog   New App Answers: What’s in Season Near You?  it is worth the read.

I also adore the life lessons the market imparts to our children. They learn from example and experiencing the arts and local agricultural producers at a personal level is such a gift. Taken a little further and the market is inclusive allowing children to try their hand at their own entrepreneurial endeavors. Read my post life lessons a budding entrepreneur at the farmer’s market  to learn more on this topic.

Each Market has it’s own structure and set of guidelines to help it run smoothly so check in with yours before you jump in feet first.

Market Dinner or Breakfast Challenge:

Simple Scramble with Chevre and Spring Greens

Ingredients:

4 eggs
1 Tbsp oil (your choice; coconut oil gives a nice change in flavor, olive or grape seed oil or butter)
1 Tbsp chevre we used organic chevre from sunny pine farms
1 cup spring greens (washed, torn or chopped and stems removed) For a fun you could forage and use Dandelion greens! (remember to properly identify the plant, make sure it hasn’t been sprayed and pick young fresh leaves. Their bitterness will mellow and blend nicely with the eggs).
1 Tbsp chopped fresh seasonal herbs (your choice; chives, rosemary, thyme, parsley, cilantro etc)
salt and pepper to taste

A slice from a fresh baguette or rosemary bread to toast.

Each market is unique to its region and what it can offer, when in France, I love to add olives to this scramble or capers.

Directions:

~Wash, tear or chop spring greens and herbs and set aside
~Pre-warm two serving bowels
~Slice bread and put in the toaster
~Crack eggs in a medium-sized bowel and beat with a fork until mixed. Then add half of your seasonal herbs, and a pinch of salt and pepper.
~In a preheated nonstick or cast iron saute’ pan add oil, and then the egg and herb mix. Scramble the eggs turning from the outside in.  Right before eggs are fully cooked add the chevre  and remove from heat. Then, divide into equal portions (or as much as you are hungry for)and place in your warmed bowel.
~Next, add a tablespoon or so of water and wilt greens in your saute’ pan turning constantly until wilted and then pour over chevre and egg scramble.
~Sprinkle with the second half of the fresh herbs.
~Add salt and pepper to taste

~ enjoy!

Find your Farmers Market!

Here in the Methow we are lucky to have a few:

Methow Valley Farmers Market Saturdays 9am to noon, April through October
Winthrop Market Sundays 10am to 2pm, Memorial Day to Labor Day
Mazama Market Wednesday afternoons, during the growing season

The folks at Local Harvest. Org make it easy to do just that. Click on the link and enter your zip code or state and they will point you in the right direction. It is a great tool to use especially if you are traveling.

Here are a few more links to help you find a market near you:

The USDA Farmers Markets, Food and Wine articles on the Worlds Best Food Markets, Open Air’s market list, and the Huffington Post Photo’s of the worlds largest farmers markets.

See you at the Market!
Rachelle @ Caramelizelife

May 1

Rosemary, mortar and pestle
4 Comments

Pick & Cook: Creating your Kitchen Herb Garden

It’s so sweet and succulent to cook in the kitchen and pick fresh herbs simply by reaching out a hand. At Caramelize Life, we love to grow herbs indoors throughout the year~and as many as possible.

Not only is it extremely tasty to have fresh herbs on hand, it’s also much better than planting them amongst your vegetables. Why?  Many herbs can be prolific and take over the whole garden. I once lost 1/2 a strawberry plot to rogue oregano–super tough to kill. Squawdren herbs in pretty pots inside to keep these little soldiers under control!

Growing your indoor herbs is fairly low maintenance and is a super fun way to get into gardening with kids. My daughter enjoys stripping the the branches after we hang dry the herbs.  (Little fingers are very good at this:)

Hang dry, strip and store excess abundant herbs for soups, sauces and dry rubs.

It can take a week or two of hang drying, depending on your humidity level.  Consider grinding down your larger leaf herbs for dry storage.  It helps ensure you have removed all the moisture from the plant and makes it possible to toss right into your cooking.

I use a mortar and pestle by hand rather than an electronic device (always, whenever possible, do by hand:)  This gives more control and avoids totally pulverizing the herbs (which removes taste over time).

Dried cayenne peppers~perfect for grinding into Tai curries or dry rubs for grilled meats.

In addition to kitchen standards like basil and rosemary, this last fall, I brought in my oregano, mint and cayenne peppers that were not yet ripe.

It was a total success!

When they did redden up, I dried them in a sunny, south facing window and stored them in mason jars.  This took a good couple weeks.

The oregano, mint and basil kept producing fresh snippings through January.  It is so gratifying to look out at the snow and pick some fresh herbs for final garnishing of a beautiful hot meal.

Herbs through the winter, lovely to look at and a pleasure to pick

~Kitchen Herb Garden~

1~ Seed herbs indoors in March or April.
~ Try cilantro, cumin, basil, oregano, chives, rosemary, mint, and any herbs you use most often.  Seed stock from Local 98856 is a favorite.

2 ~ Keep consistently moist.  It is possible to over water, but pretty hard to do, except with basil which is sensitive.  Watch for browning leaves and reduce water.

3 ~ Thin to reduce spindly plants.  An herb like chives can grow in clumps, as can oregano, mint and cilantro.  Others like rosemary and basil are longer lasting plants and need inches between plants.

4 ~ Snip and eat!  If any of your herbs get gangly or start to flower, simply snip the tops and the herb plant will bush out and grow further.

5 ~ For abundant herbs from kitchen or garden, group them into 1 in. diameter bunches and tie off with twine (I use twisty ties I save throughout the year) and then hang in a dry, cool location.  Drying can take one to two weeks.  Be sure your herbs are crispy dry because if not they can mold when stored.

This summer, when the tomatoes really come on, I’ll post a fabulous version of caprese salad…using the indoor basil:)  Love Georgina @ Caramelize Life

Herbal guru Rosalee De la Foret has a fabulous website, Methow Valley Herbs, which we encourage you to read for education on medicinal herbs, growing and harvesting.  She also teaches herbal classes and posts a lot of great information on her Facebook page.

Great organic and heirloom seeds may be purchased at Local 98856.

Check out a great blog that includes herb recipes, growing methods, home made herbal salves and other products, Live In Art.

For local Methow producers of herbs, greens and other goods, check out  GLOVER STREET MARKET in Twisp, or purchase their Sowing Seeds organic seed stock onsite.

Outside North Cascades region of Washington State, go to AMERICAN HORTICULTURAL SOCIETY, which has links to all the Master Gardener Groups and zoning information for planting time in your region.

Apr 15

Jessica's baby eggplants
6 Comments

Spring Seedlings Coast to Coast: Special Guest Jessica Alfred

At Caramelize Life, our seedling postings have received some great input. Thanks to all who have commented and provided insights!

This week we feature a fellow gardener, mama-chef and blogger, Jessica Alfred.

Her blog, IN LEYMAN’S TERMS, showcases garden to table methods and recipes just like we do, but her seedlings start in a different climate, with different results.

Jessica gardens in central Virginia with a climate that is “humid subtropical.”  The growing season there spans April 18, last spring frost, to  October 18, first fall frost.  In contrast, our “semi-arid mountain climate” in the North Cascades of Washington gives us approximately May 30 ~ August 31 between frosts.

Following up on PREVIOUS SEEDLING POSTINGS, I’m excited to share Jessica’s experience and our update.  Beans, peas, onions and early girl tomatoes planted in March are all doing well in my kitchen garden.

Lucy's "Bean-E" seedling who receives songs and stories from my girl @ Caramelize Life

One of many Early Girl Tomato seedlings, a secondary planting in Georgina's garden @ Caramelize Life.

Jessica's baby eggplants

Jessica is taking a crack at eggplant production, which I have only respect for, since I have not found an eggplant recipe yet that my children will eat.

QUESTION FOR READERS:  Do you have a tasty eggplant recipe that you adore?  Share a comment and spread the foodie love!

Basil is an incomparable and versatile herb.  Jessica’s basil starts indoors are doing great, and can be transplanted after the last frost to the garden or kept in the kitchen for fresh snipping.

Jessica's succulent baby basil seedlings

At Caramelize Life, we use basil in all forms~ I hang and dry it and store in mason jars; I snip it all summer for fresh garnishing; and I make as much pesto as possible while it is bountiful.

Pesto is wonderful preserved in the freezer and brought out for fresh zing added to gobs of recipes.  (Look for my pesto recipe when the basil harvest is on:)

Jessica's baby peppers with peaking kale.

Kale is a great starter early on.  It is so hearty, it survives spring frosts as do spinach, beets and other tough greens.  Jessica’s kale is inside but could go out any time.  Be sure not to let your greens get to lanky before transplanting to the garden.  Alternately, you may seed them outside directly.

Jessica’s peppers here are wee little babes, but she has a growing season up to 2 months longer than we do in the Methow Valley, WA.  Knowing when you can place your heat loving plants in the ground is key to successful harvest.  If you don’t live in the Methow Valley you can search the AMERICAN HORTICULTURAL SOCIETY, which has links to all the Master Gardener Groups and zoning information for planting time in your region.

For Jessica, she can start small.  In our mountain climate, with but 3 months of grow time, we started a month earlier.  The peppers are gangbusters!

Georgina's happy peppers @ Caramelize Life.

Peppers are so easy to get started, but can be difficult to fruit if your growing season is short.  Starting when the snow’s still on the ground will give you yield in August~September, but you may have to green house your peppers to make that happen.  If you’ve transplanted to the garden and the weather is cool, make a simple greenhouse out of plastic and stakes to keep the heat on your peppers.

Corn, ready to get knee high by July:) @ Caramelize Life

Corn sure is tasty out of your own garden rather than the store~like tomatoes, it’s worth a go at growing, because the difference between the bought and the garden fresh is like a whole different animal~or fruit:)

Heirloom tomatoes are creating a forest in the kitchen.  They are destined for salsas, marinaras and fresh caprese salads this summer.

READERS:  Send us your seedling plans and garden tips!

Love from Our Garden to Yours, Georgina @ Caramelized Life

Forest of tomatoes in G's kitchen @ Caramelize Life

Mar 22

2 Comments

Emmer Farro Salad with Fruit, Feta & Pecans: High-Protein, Hearty…. Delectable

Emmer Farro is a unique, ancient grain cultivated in the Methow Valley. It is highly sought after in fine dining establishments in larger cities. And here is why: emmer has a full-bodied flavor, a texture and shape that holds, and contains up to 22% protein.  The whole grain is also low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat.  Emmer is very versatile, excellent in salads, soups, as a side dish or as a main course.

One of our local producers of organic grains in the Methow is Bluebird Grain Farms, specializing in the production of emmer Farro. We at Caramelize Life use every opportunity to incorporate the grain in cooking both for its nutrition and incredible taste.

This particular emmer salad is inspired by local mamas experimenting with the nutrient packed grain. I originally had a cold salad similar to this one at a community potluck that included green olives, feta, red onion and cashews. It was so very good that I hardly ate anything else that day. This recipe is a different take, but variations are almost endless and can be equally successful as a main dish or as a side dish.

Have fun with the flavors, and enjoy a grain that eclipses your regular rice and barley for dynamite taste!

Emmer Farro Salad with Fruit, Feta & Pecans

2 c. Emmer Farro

1/4 t. salt

1 c. crumbled feta or goat cheese

1 c. dried, chopped dates, cherries or apricots (I used dates)

1 c. toasted pecans

2 c. torn greens (such as kale, arugula, spinach, beat greens)

½+ c. minced green onion

Bring a large sauce pot of water to a boil.  Add salt and emmer grain and bring to a low simmer.  Cook, covered, for about 45 minutes or until berries are plump and soft, but still chewy.

Remove from heat, drain grain and set aside to cool.  Toss lightly as berries cool with T olive oil or rinse with cold water to cool and re-drain.

While the grain is cooking, toast your pecans.  Chop cheese and dried fruits into 1/4 – 1/2 in. pieces.  Chop onions and tear greens of choice into 1 in. pieces.

When grain is cool, combine all ingredients and toss well.  Drizzle dressing over salad and toss again.  Garnish with fresh herb of choice and serve with grilled meat, fish or as a vegetarian main course.

Dressing: Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 3 T balsamic vinegar; mix well and drizzle over salad when tossed.

Serves 6-8

Note: Emmer Farro is a wheat product.

Photo credit and link: By John Lok of the Seattle Times

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