Give Them A Chance!

It is the second to last Farmer’s Market Tuesday Sad smile  It was dark when I was at the market today, but thankfully the weather was seasonally warm and the rain was just spitting.

As the choices become fewer and fewer I have to get creative.  One item at the market that I like to get are small turnips.IMG_1388

They usually come with greens which give me a second meal out of the plant!  At the grocery store you can’t really find them together and if you do the greens are usually pretty wilted and gross.

Tonight I just sautéed the greens in some olive oil, salt, pepper and thyme.

I had them alongside two duck eggs on toast with goat cheese.IMG_1391

I eat eggs probably once a week – they are easy, full of protein and if they weren’t duck they would be pretty cheap!

I am really sad for the markets to end and to have to say goodbye until next spring.

*What do you miss most about summer produce?

Outtake from photographing dinner…

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Sissy attacking my dishtowel!

And lastly…a PSA about bike trainers…IMG_1393

They will wear your tire much faster than the road, fling rubber and will be hot after use.  I asked the people at REI and they said it was normal and suggest getting a cheap tire for indoor use.  Learn something new every day!

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Quack!

I got something new at the farmer’s market today!

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Duck eggs!  My egg lady had them today, and I thought why not? It is now or never! They are larger than your average chicken egg and I was told they had a deeper flavor.  One reason I buy local eggs is for their better flavor so I was sold.

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Check out the yoke on that guy!

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Served up with sautéed greens and black beans cooked with onion, garlic, yellow pepper, oregano and steamed in vegetable stock (these beans were a close second to the egg – I must use veggie stock in stove top cooking thing more often!).  I also had a piece of toast for yoke dipping because it is the best part of any egg.

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Have you ever had a duck egg?  I know they are kind of trendy right now, but I don’t remember having one and I definitely have never made them.  I can’t wait for Nick to try one this weekend!


Pollan-vore

Katherine (my MOH) got me the new Food Rules by Michael Pollan!

food rules

I seriously love this book.  It just makes so much sense to me and the way he presents his ideas and thoughts are very approachable for anyone.  I find that some sustainable food writers force ideas on you and it is all or nothing for them.  Pollan’s writings don’t come off that way to me. ( I even got two of my co-workers to read it! )  I checked out his tour dates and the next time he is in Baltimore tickets are going for $265!!!!  Holy moly!  I am thankful for having the opportunity to see him for free AND have gotten him to sign my book.  Re-reading his book got me all reeved up about food politics and how it mingles with our failing healthcare system.  Read the book if you want to know more!

So for dinner I had some lovely real food!

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Black bean and butternut squash enchiladas!

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Roasted squash, home cooked black beans, frozen corn rolled in a tortilla.  Topped with MamaPea’s taco bell sauce, salsa and all the cheese I had left.

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Delicious!  Butternut squash is so delicious and totally worth the time to roast.

Have you read and of the Michael Pollan books?  What did you think?


Tervis

As a member of the foodbuzz team I get a lot of offers to try out products.   I tend to not opt-in for a lot of them because they are not projects that agree with my lifestyle (ie. Ballpark Franks, which are great for others, not for me!).  When I was offered a chance to try out a new Tervis Tumbler I was super excited!

My grandparents lived in Osprey, FL when I was younger and that is where TTs are made.  I even got to go to the factory store when I was a kid and picked out a tumbler with a kitty on it.IMG_1379

Today I filled my tumbler with an Amazing Grass smoothie after a ride on the bike trainer.

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Simple mix of amazing meal, frozen raspberries, half a banana, and milk.

Thanks Tervis and Foodbuzz!


Peeled Parsnips

Just popping in to let you in on a new little technique I used in my dinner tonight.

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Peeled parsnips aka shoe-string parsnip fires!  I just peeled two parsnips into a huge pile, coated them in olive oil, salt, and pepper then baked for 20min at 350.

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I loved the crunch and had to let others in on this.  I bet you could do this with carrots too.  I am loving all of the cold weather produce coming out ie. parsnips, squash, kale and brussels sprouts!


Patchwork Catering

I have been slacking with my vendor reviews.  I have written a total of…one.  Now that so many other Baltimore bloggers are engaged I feel like I need to step it up and get the word out!
Our vendor list was split between PA peeps and MD folks, so I am going keep with the MD theme and move onto our caterer.

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Food was one of the things I wanted to spend the most time, money and effort on for our wedding.  I am seriously passionate about food and I was not going to serve standard wedding fare at my party.

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I found Patchwork Catering through my boss of all people.  She had seen their ad in the Urbanite Magazine (awesome read by the way) and suggested I give them a call given that we were looking for a caterer with the same food values as us.  From the beginning Jacki was super excited and energetic.  She will basically take your vision and make it happen.  For instance, I wanted angel food cake at our dessert bar, Jacki had never made it.  She found her grandmother’s recipe and perfected it before our big day.  I am pretty sure most caterers give you a choice of 3 desserts, take it or leave it.  Some don’t even have dessert as an option (I guess most people get a standard wedding cake – we saved some $$$ here and no one missed the cake).

dessert bar

pasta

I did not want a sit down meal, nor did I want a buffet.  I wanted guests to have the opportunity to move around the barn and not feel like they were chained to their table while they waited for the dinner to come.  Thus the heavy appetizer option was approached and Jacki was on board.

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To start, Jacki sent me about 40 different options from menus she had created in the past and we went from there, and whittled it down to 7 different dinner-appetizers as I call them.  We had a wide range that would make both the meat and veggie lovers happy.  As someone who has a code about the meat I eat, it was important for me to serve local humanly raised animals while having plenty of options for those that didn’t eat meat at all.  I hate going to events where the only veggie option is pasta or there isn’t one at all.  Jacki even went the extra yard and grilled up some tofu for my mother-in-law (she is a vegetarian) so that she would have some protein with her meal.sweet potato
Not only did we get rave reviews for the food from our guests but the presentation was beautiful and everything was hot off the grill.  We never ran out of food and the food options that were served earlier in the night remained out for guests to graze on.  Have you ever been to a wedding were you miss one of the passed apps that you really wanted to try?  I have and I didn’t want that.  Jacki made it work.

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If you are looking for a caterer who cares about the food they serve and their client, I encourage you to check out Patchwork Catering and tell Jacki I say Hi!

Most the above pictures are from our photographers Matt and Jess!


Cipollini Onions!

Yes!!!!  Our wedding pictures are up!Nick and Heather 1

If you would like to see our pictures you can visit the website of our awesome photographers Matt and Jess, but you are going to need to know our wedding date Winking smile  I need to have some backstops!

Nick and Heather 3

Anyway, back to our regular Tuesday programing of Farmer’s Market Tuesday!

Every week there seems to be one less vendor and my egg lady was gone today Sad smile  She said she would not be leaving until the end so I really hope she comes back!  At least I have Springfield Farms for my winter eggs.

Today I got something new…IMG_1364

Cipollini onions!  I usually stick with the yellow onion but I thought I would branch out a little bit today.

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One observation of these onions is they make you cry like no other.  They are also much stronger than my yellow onion, and this could also be due to the fact that they are from the market and have not been sitting on a shelf forever.

After I finished crying I cooked up the little buggers along with some yellow pepper, beans and mushrooms.

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I topped it all off with some delicious blue cheese.  I also added a lovely side of acorn squash coated in chili powder.

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I can still taste the onion so I am not sure what to do with the other 3 I have…maybe if I caramelize them they won’t taste as strong?

Are you a big onion person?  I didn’t eat onions until a few years ago and now I only eat them cooked.

One for for the books!Nick and Heather 2