Beginnings

My first attempt at starting seeds indoors - so satisfying!

Terrain at Styer's

A dear friend introduced me to this lovely greenhouse/store/restaurant in Glen Mills, not far from Longwood Gardens today.  It was a cold, rainy, blustery day, but the weather couldn't dampen the pure joy that resulted from being with a long-time friend in such a picturesque setting.  Here's a glimpse of the beauty we saw at every glance:

Quotes Worth Contemplating

"The hen is the wisest of all the animal creation because she never cackles until after the egg has been laid."
- Abraham Lincoln, January 1863, as quoted on WITF

What a Beautiful Day!

It's Planting Time...

Indoors...

... and out!

Peter Reinhart's Corn Bread

My neighbors were together for dinner last evening, so it was the perfect opportunity to try out this recipe.  I've been searching for a good corn bread recipe, and finally found one I like.  It's no surprise that it's a Peter Reinhart recipe - I've been extremely pleased with every single bread recipe I've tried of his; they're fail proof and delicious.  It's certainly not a healthy recipe, but some occasions warrant simple comfort food!  I could make it a bit healthier by substituting pasture-raised chicken skins for the bacon and using raw milk buttermilk, but didn't think about those options in time for last night. 

I didn't snap a picture before I served it, so here's the "after" shot:

  I loved the fact that I could serve it in my mom's cast iron skillet.  :)

Corn Bread

(from Peter Reinhart's The Bread Baker's Apprentice)

1 c. (6 oz.) coarse cornmeal (also packaged as "polenta")

2 c. (16 oz.) buttermilk

8 oz. bacon (approximately 10 slices)

1 3/4 c. (8 oz.) unbleached all-purpose flour

1 1/2 T. baking powder

1/4 t. baking soda

1 t. salt

1/4 c. sugar

1/4 c. firmly packed brown sugar

3 large eggs

2 T. honey

2 T. unsalted butter, melted

2 1/2 c. (16 oz.) fresh or frozen corn kernels

2 T. bacon fat or vegetable oil

The night before baking the corn bread, soak the cornmeal in the buttermilk.  Cover and leave at room temperature overnight.

The next day, to prepare the bacon, preheat the oven to 375 degrees.  Lay out the bacon on 2 sheet pans.  Bake for about 15-20 minutes, or until the bacon is crisp.  Using tongs or a fork, remove the pieces to a pan lined with paper towels to cool.  Drain off the fat into a can or stainless-steel bowl and save for greasing the corn bread pan.  When the bacon has cooled, crumble it into coarse pieces.

Lower the oven setting to 350 degrees.  Sift together the flour, baking powder, baking soda, and salt into a mixing bowl.  Stir in the granulated sugar and brown sugar.  In another bowl, lightly beat the eggs.  Dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs.  Add this to the soaked corneal mixture.   Add the wet mixture to the flour mixture and stir with a large spoon or whisk until all the ingredients are evenly distributed and the batter is blended and smooth.  It should be the consistency of thick pancake batter.  Stir in the corn kernels until they are evenly distributed.

Place 2 T. of the rendered bacon fat into a 10" round cake pan, 9x13" baking pan or 12" square pan.  Place pan in the oven for 5-7 minutes, or until the fat gets very hot. Remove the pan, tilt it to grease the corners and sides, and pour in the batter, spreading it from the center of the pan to the edges.  Sprinkle the crumbled bacon pieces evenly over the top, gently pressing them into the batter.

Bake for about 30 min., or until the corn bread is firm and springy (the baking time will depend on the size of the pan) and a toothpick inserted in the center comes out clean.  The top will be a medium golden brown.  The internal temperature at the center of the corn bread should register at least 185 degrees.

Allow the bread to cool in the pan for at least 15 min. before slicing it into squares or wedges.  Serve warm.

Keeping up with the Neighbors

Several weeks ago, my neighbors built two beautiful raised beds out of cedar for vegetable gardening.  I was so impressed, and.... somewhat (OK, very!) jealous....  But, not so jealous of all the time and hard work they invested!

Ever since last summer, I have been racking my brain, trying to figure out how to come up with more space for growing vegetables without sacrificing the beauty of my backyard.  I am more and more committed to eating locally and growing as much of  my own food as possible, and was desperately in need of more space.  I just couldn't come up with a solution, so I resigned myself to the plan of tucking vegetable plants in with my flower beds.  That might work, but it still wasn't ideal, and it certainly wouldn't afford me enough of the space I've been needing.  Can you understand my envy??

Then, last week a co-worker showed me a picture of a raised bed that she had just had installed by Your Garden Solution, located in Mechanicsburg.  I was so impressed.  I couldn't believe that there was a local company that specializes in installing raised beds - what an ingenious idea!  And, one that embraces Mel Bartholomew's Square Food Gardening method - the very method I've been using ever since I started gardening almost 15 years ago as a result of stumbling across his best selling book on the subject.  It's THE way to garden!  My co-worker was very pleased with their work and said the guys were very, very helpful.  So, I contacted Joe and Seppi and asked them for some suggestions.  They came out and took a look at my backyard and recommended a 4 x 10' bed on the opposite site of the yard where it would get good sun exposure and allow space for a trellis.  Why hadn't that dawned on me??  Duh!

So, today, in the cold drizzle, these guys cheerfully installed my new raised bed and trellis, filled it with their glorious soil mix, and happily answered my numerous questions.  It will give me the space I've needed, and it looks wonderful, even before I mulch around it and tie it into the existing landscaping.   I am so excited!!! 

Yes, I know I need to get a life, but I am perfectly happy with this little life of mine.  :) 

Joe and Seppi also suggested some raised beds along my driveway in the front yard since the sun exposure is perfect there, and it would help introduce raised bed gardening to the neighborhood.  And, they encouraged me to turn every bit of my yard into an edible landscape - replacing shrubs with berry bushes, etc. as time goes on.  I LOVE their thinking! 

Thanks guys!!

(I AM jealous that you get to do something so very cool for a living!!)

P.S.  I just ordered asparagus and sweet potato plants as well as some gooseberry bushes.  :)

April Fool's Day Snow!

Annual 1st Day of Spring Traditions

 A trip to Rita's.... 

Planting pansies....

And a thank you to my neighbor for all her help with shoveling this past winter.

Farewell winter, welcome spring!

Welcome Spring!

Beauty in the Ordinary....

Happy St. Patrick's Day!

My mom used to make "Dublin Potato Salad, a unique corned beef, cabbage and potato salad, every St. Patrick's Day.  I enjoy continuing the tradition.  Food traditions and memories associated with anything food are very meaningful to me, and I was looking forward to making this salad today.  This year created a dilemma, however.  Ever since watching the movie Food, Inc. late last year, I determined I would no longer eat beef that was not grass-fed, and certainly not produced from a CAFO (Concentrated Animal Feeding Operation), not so much because of the animal cruelty issues, but more for food safety precautions and the nutrient value of the meat.  I had been deliberating over my position ever since reading Michael Pollan's  The Omnivore's Dilemma, but it took viewing Food Inc. to cement my intentions.   Of course, I'm willing to make exceptions from time to time, especially when eating out or dining with others, but more and more I'm convinced it's the prudent and conscientious way to go.  Plus, I firmly believe that voting with my food dollars does more to change this country than casting my vote in any political election (much to the dismay of friends and family who vote faithfully!!).

So, what to do about this family recipe and my yearly St. Patrick's Day tradition in light of my new conviction??  I decided for one day, I could make an exception and buy canned corned beef, closing my eyes and mind to pure wisdom so I could place more value on the healthy benefits of celebrating tradition, enjoying simple pleasures, etc. ... ONLY to arrive at the grocery store and find the shelf completely bare of any canned corned beef!  I assumed that all other St. Patrick's Day observers had planned ahead and purchased their corned beef before me, so I asked the stock boy if he could find a can for me in the back.  He informed me that there has been a recall on corned beef for the last few months and that the shelf has remained bare.  What?!  The more I thought about it, the more grateful I was that it wasn't even an option.  But, now what?  I didn't want to trash my plans for celebrating the holiday, but how can you make a corned beef, cabbage and potato salad without the corned beef??  What in the world could I substitute for corned beef?  Then it dawned on me - why not go back to my local, in-season food mantra and use something I had on hand or in the freezer.  Chicken!  OK, I can do that, I had some moist, tender roasted chicken breasts in the freezer, but what about the taste, the combination of flavors??

Surprisingly enough, it was tasty.  I still would have preferred the color and the flavor of the corned beef (hence, no picture), but knowing that the pasture -raised chicken is not only good for me, but doesn't pose any food safety issues quickly dismissed any of my disgruntled feelings. 

How many other times do we miss out on the good things that are right under our nose because we think we need a certain thing, a certain ingredient, a certain way of doing something??
Food for thought!

OK, here's the recipe, courtesy of my mother:

Dublin Potato Salad

2 T. vinegar
1 t. celery seed
1 t. mustard seed
3 medium-large potatoes
2 t. sugar
1/2 t. salt
2 c. finely shredded cabbage
1 12-oz. can corned beef, chilled and cubed
1/4 c. finely chopped dill pickle
1/4 c. sliced green onion
1 c. mayonnaise
1/4 c. milk
1/2 t. salt

Combine vinegar, celery seed and mustard seed; set aside.  Meanwhile, pare and cook potatoes in enough boiling, salted water to cover for 30-40 minutes until done.  Drain and cube.  While potato cubes are still warm, drizzle with vinegar mixture.  Sprinkle with the first 1/2 t. salt; chill thoroughly.  Before serving, add cabbage, corned beef, pickle and onion.  Combine mayonnaise, milk and the second 1/2 t. salt.  Pour over corned beef mixture; toss lightly.

Favorite Things

Healthyful Pursuits

Broccoli sprouts atop potato slices,

Chicken Barley Soup,

Cinnamon sprinkled on homemade applesauce,

Green tea and those supplements....

Glimpses of Spring

Hip Knit Hats

I want to learn how to knit these cool hats!  I'm tired of feeling like an old maid knitting dishcloths (even though I LOVE knitting them - shhhh - don't tell anyone....), and am ready to move on to something adventurous, not just a "lapghan" (a really, really big dishcloth!).  I stumbled across this cool  hat book today at Jo-Ann Fabrics, and kept arguing with myself re: purchasing it:

"Seriously, do you really think you're going to tackle these?"

"But I could knit them for Christmas presents!"

"Yeah right, they probably won't even fit.

And just when would you find time to do that?

Besides, good yarn is expensive!"

"But, it's on sale - it's 40% off...."

In the end, I decided the book was worth the money for the inspiration alone, whether or not I ever attempt them.

P.S. - I'm still enjoying the book....
:)

Worth Contemplating

"Don't let your past dictate who you are, but let it be part of who you will become."
- My Big Fat Greek Wedding