Our CSA (Root Down Farm) started pick up in June and I’ve been bringing home lots of wonderful veggies. Today was the first day the u-pick section was open and I brought home my first flowers of the year. Aren’t they beautiful?

The CSA moved its pickup and U-pick location this year and they are right down the street from the family farm. My family farm that is. My great-grandfather was a farmer. My grandfather and his brother took over the business and turned it into a successful greenhouse business, which is now run by my uncle.  The CSA is on land that was owned by a neighboring farm/greenhouse family. It’s kind of funny for me to go there, so close to where I spent so much time as a child. The home my great-grandparents lived in, where my grandfather was born and where my grandparents and my mother lived is a stone’s throw down the street from the CSA pick up. It’s kind of nice to be back in the neighborhood, noodling around in the fields, picking flowers like I used to do with my grandmother.

We’ve had many delicious CSA items this year. I’m loving the peas most of all. I love to eat them raw, out of the shell for lunch. We’ve had lots of garlic scapes so I’ve been making lots of sauces and pestos and freezing much of it. I bring home lots of greens to feed my son’s tortoise (kale and collard greens). Zucchini, cucumbers,  and squash are wonderful. For a few weeks there were radishes and salad turnips, which I am not a fan of. Napa cabbage has been coming home the past two weeks so I think I’ve got to make some sweet and sour cabbage with it or maybe a stir fry. And there is always plenty of lettuce and salad greens. This week’s newest item is purslane, which I’ve never cooked with. I think I might make some soup with it.

I love going each week and being surprised by what’s there.

While I was in the U-pick field today I also picked a bunch of basil (in the front in my photo) since someone is nibbling on mine in my herb garden! My parsley has also completely disappeared. I suspect the rabbits have been at work.

Our CSA (Root Down Farm) started pick up in June and I’ve been bringing home lots of wonderful veggies. Today was the first day the u-pick section was open and I brought home my first flowers of the year. Aren’t they beautiful? The CSA moved its pickup and U-pick location this year and they are … Read more →

Cherries are a sign of summer for me. When my husband and I were on our honeymoon in Maine, we stopped at a grocery store and bought a bag of cherries to snack on. So I always know that cherries just come into season right after our anniversary and it’s something I look forward to. I have to confess that I’m picky about my cherries. I like them to be a very dark red, almost black and they must be firm. This means I pick through the bags of cherries I bring home and many don’t make the cut. Instead of throwing them out or hoping someone else in the family would eat the ones I rejected, I decided to use them up to make this easy and flavorful sauce for pork tenderloin. The sauce would also be great with beef or bison. The sweetness of the cherries is contrasted with the tang of the balsamic vinegar to create a deep, rich sauce you won’t be able to get enough of.

Herbed Pork Tenderloin with Black Cherry Sauce

 

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Serves: 4

Ingredients

• 1 pork tenderloin
• olive oil
• Fresh thyme, sage, and chives, chopped (a few leaves of sage, some stalks of thyme and about 15 chives - adjust this to reflect what you have available)
• salt and pepper
• 35 sweet cherries, pitted
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter
• 1 cup water
• 1 teaspoon cornstarch

Instructions

1. Preheat the grill to medium.
2. Rub the tenderloin with olive oil, salt, pepper and herbs and allow to rest a few minutes before grilling. Grill meat until it reaches 145 degrees.
3. While the meat is grilling, place the cherries, balsamic vinegar, water, salt, pepper, and butter in a small saucepan and bring to a boil. Reduce the heat and simmer about 15 minutes.
4. Scoop out a few tablespoons of the sauce and whisk the cornstarch in it, then return to the pan and stir until thickened. Serve with the meat.

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Cherries are a sign of summer for me. When my husband and I were on our honeymoon in Maine, we stopped at a grocery store and bought a bag of cherries to snack on. So I always know that cherries just come into season right after our anniversary and it’s something I look forward to. … Read more →

Last week I talked about how my bookmark collection started and shared my Alaska bear bookmark. I thought I would share another beautiful bookmark. This one is from Venice. Venice is one of my all-time favorite destinations, so it is special to me for that reason. The scene (of the Grand Canal) is hand-painted on leather. Leather is an Italian specialty. I love the view of the Grand Canal, which emphasizes the bridges that cross it and the tall buildings that surround it. The gondola ride we took through the canals is one of my favorite memories of all time.

Hotel keys with tassels

The tail of the bookmark is a tassel, another Venetian specialty. Tassels are thought to have originated in the Middle East and later became popular in France and England. What lies between the two? Venice. Venice was the gateway to Asia and the Middle East, so trends passed through here. This is one trend that stuck. There are shops in Venice that sell nothing but tassels. I was delighted to find that at our hotel, all the room keys were attached to big, beautiful tassels, which you must turn in when leaving the building each day. I found the display behind the hotel desk so beautiful.

Last week I talked about how my bookmark collection started and shared my Alaska bear bookmark. I thought I would share another beautiful bookmark. This one is from Venice. Venice is one of my all-time favorite destinations, so it is special to me for that reason. The scene (of the Grand Canal) is hand-painted on … Read more →

Everyone in my family LOVED this recipe. The potato cake is crispy on the edges and dense and moist on the inside. The salmon pairs perfectly with it. We served this with sour cream, which I think it needed. Other than that, it was perfect. This is from July Cooking Light.

Potato Cake with Smoked Salmon

 

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Serves: 6

Ingredients

• 6 cups grated peeled baking potato
• ½ cup thinly vertically sliced onion
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 5 ounces ⅓ less fat cream cheese
• 2 large eggs
• 1 3.5 ounce package smoked salmon
• Dill sprigs

Instructions

1. Place an 8-inch round metal cake pan in the oven and preheat to 425 (leaving the pan in).
2. Combine potato and onion in a large bowl. Combine salt, pepper, cream cheese, and eggs in a bowl.
3. Stir the egg mixture into the potato mixture.
4. Remove the pan from the oven and spray with cooking spray. Place the potato mixture into the pan and pack down slightly. Bake for 50 minutes. Remove from oven and allow to stand for 10 minutes.
5. Invert onto a plate (I just cut mine while in the baking pan).
6. Cut into 8 wedges and top with salmon and dill (we added sour cream here).

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Everyone in my family LOVED this recipe. The potato cake is crispy on the edges and dense and moist on the inside. The salmon pairs perfectly with it. We served this with sour cream, which I think it needed. Other than that, it was perfect. This is from July Cooking Light. Potato Cake with Smoked … Read more →

This site started out as MarthaAndMe, where I unofficially apprenticed myself to Martha Stewart for a year. I learned a lot in that year and still have an appreciation for all things Martha. In the June issue of Martha Stewart Living, there’s a recipe for One-Pan Pasta.  The article that accompanied it explained that the editors came across a chef in Italy who made pasta dishes in just one pan, cooking pasta, vegetables, seasonings, etc. all together at the same time – no boiling pasta and making a separate sauce. The water cooks out, the pasta cooks and the sauce is created. It sounded too good to be true.

I halved the recipe and I also substituted gluten-free rotini for the linguine. It worked. It was magical. No testing the pasta to see if it’s done. No draining of hot water. No attempts to combine sauce and pasta. It was just as easy as was promised. The pasta was perfectly cooked (and I knew I was taking a risk using gluten-free pasta in this!). The sauce was really creamy and flavorful. I would add more basil next time and some oregano. Other than that, it was truly perfect.

This site started out as MarthaAndMe, where I unofficially apprenticed myself to Martha Stewart for a year. I learned a lot in that year and still have an appreciation for all things Martha. In the June issue of Martha Stewart Living, there’s a recipe for One-Pan Pasta.  The article that accompanied it explained that the … Read more →

When I was a kid, my parents liked Kentucky Fried Chicken (a brief note here: my parents were part of the “gourmet” movement of the 70s – the precursor to today’s “foodies”, yet they have an appreciation for fast food – go figure) but it was a luxury we couldn’t afford often. So my mom went about making her own. Her recipe is a bit vaguer than mine. “Put some flour in a bag and dump in a whole bunch of different herbs and spices.” She also uses chicken with skin on it while I prefer boneless, skinless breasts. This is my version of mom’s chicken.

5.0 from 1 reviews

Mom's Shake and Bake

 

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Serves: 4

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup flour (I used Bob's Red Mill Gluten Free)
• ½ teaspoon each of:
• pepper
• salt
• cinnamon
• oregano
• poultry seasoning
• Italian seasoning
• celery salt
• onion powder
• garlic powder
• dry mustard
• thyme
• paprika
• rosemary

Instructions

1. Preheat the oven to 400 degrees and grease a baking sheet. Place the flour and seasonings in a bag. Shake the chicken in it, one piece at a time then place on the baking sheet. Allow it to rest a few minutes, then shake each piece again. Spray each with cooking spray thoroughly. Bake for 30 minutes, or until the chicken is 165 degrees.
2. Serve with bleu cheese dressing for dipping.

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When I was a kid, my parents liked Kentucky Fried Chicken (a brief note here: my parents were part of the “gourmet” movement of the 70s – the precursor to today’s “foodies”, yet they have an appreciation for fast food – go figure) but it was a luxury we couldn’t afford often. So my mom … Read more →

This recipe is  result of trying to deal with my CSA bounty and trying to deal with my leftovers! I had a leftover grilled chicken breast and leftover broccoli. Here’s the result.

Garlic Scape Pasta

 

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Serves: 4

Ingredients

• For the pesto:
• 16 garlic scapes
• ½ cup olive oil
• 2 ounces pine nuts
• ½ cup Parmesan cheese
• 4 basil leaves
• one branch of parsley
• salt and pepper to taste
• For the pasta:
• 18 ounces fresh fettucine (mine was gluten free)
• 6 baby bella mushrooms, sliced
• 1 cooked chicken breast, diced into ½ inch chunks (you can also use a raw breast)
• ½ cup cooked broccoli, chopped
• ¼ heavy cream
• ¼ cup skim milk
• Parmesan cheese for serving

Instructions

1. Place the scapes, oil, pine nuts, basil, parsley, Parmesan, and salt and pepper in the food processor and process until completely blended into a sauce.
2. Boil the pasta according to package instructions then drain when it is done.
3. While the pasta cooks, cook the mushrooms in a skillet with a little oil. If you are using raw chicken, cook that with it until cooked through.
4. Add ½ cup of the pesto mixture, milk, and cream to mushroom mixture and stir over medium heat for a minute or two, so the scapes cook enough to lose their bitterness. Stir in the broccoli.
5. Toss the sauce with the pasta and serve with additional cheese.
6. Freeze the rest of the pesto to use another time.

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This recipe is  result of trying to deal with my CSA bounty and trying to deal with my leftovers! I had a leftover grilled chicken breast and leftover broccoli. Here’s the result. Garlic Scape Pasta   Print Serves: 4 Ingredients For the pesto: 16 garlic scapes ½ cup olive oil 2 ounces pine nuts ½ … Read more →

The beginning of my bookmark collection

One of my travel collections is bookmarks. They are wonderful to collect because bookmarks are sold in almost any destination and they are small, light, and inexpensive, making them easy to transport home and easy on the wallet. Bookmarks have been around as long as there have been books. Medieval book readers used them and it’s likely even papyrus scrolls were marked with bookmarks. (Read a brief history of bookmarks here.)

My bookmark collection started with a little bookmark I was given when our local library moved to its new home, about 13 years ago. We went to the grand opening and the first visitors were given bookmarks. I really liked it and I realized that bookmarks represented so much about me – not only am I someone who writes book, but I am an avid reader of books. I also love locally made hand crafts and there are many artisans who create bookmarks. My collection was born.

My bookmarks are displayed in groups in large frames in my office. Some are behind glass. Others are simply attached to a backing and put in a frame (if they are too thick for glass to fit over them). My husband has become very adept at attaching bookmarks with invisible fishing line with a little stitch to hold them in place. When I bring my bookmarks home, they live on a shelf next to my desk until there are enough to fill a new frame. I’m always so excited when I have enough to create a new display!

I have bought bookmarks from so many places over the years. When I first started  I bought a few at local bookstores, but my collection has evolved to where I now only buy them while traveling. As always, it’s not only about the end purchase, but the thrill of the hunt. This gives me a reason to go in stores and tromp around places I might not feel compelled to go. And each bookmark carries some special travel memory for me now.

This wooden bookmark was bought in Alaska. I love the bear. While we did not see a polar bear on

Alaska bookmark

our trip, we did see a black bear. Our cruise ship actually turned around in the middle of dinner one night to circle past a bear and her cub who were on the shore eating a whale carcass. That’s the reason I bought the bookmark. It reminds me of that evening and the beauty of the Alaska scenery (so wild yet so beautiful).

You might wonder, do I actually use these bookmarks? I don’t and have to admit I often find myself grabbing a post-it note or scrap of paper to mark my place, even though I have a few bookmarks that are not display items. I’m always misplacing them!

One of my travel collections is bookmarks. They are wonderful to collect because bookmarks are sold in almost any destination and they are small, light, and inexpensive, making them easy to transport home and easy on the wallet. Bookmarks have been around as long as there have been books. Medieval book readers used them and … Read more →

I may be the very last person on earth to try watermelon and feta cheese together. Finally I made it happen and joined the rest of the human race. I photocopied this recipe from a magazine – possibly from Cooking Light. It was very easy to make and I really like the combination of flavors. I made half of the recipe and it was enough for 4 people for dinner. I used fat-free feta instead of reduced fat. This salad doesn’t last more than a day because all the juices run out of the watermelon.

The Last Person On Earth

 

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Ingredients

• 6 cups watermelon cut into 1 inch pieces
• 1 cup chopped watercress
• ¾ cup thinly sliced Vidalia onion
• 1 medium English cucumber, sliced (about 3 cups)
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tsp extra virgin olive oil
• ¼ tsp kosher salt
• 2 ounces reduced fat feta cheese, crumbled (about ½ cup)
• Mint sprigs (optional)

Instructions

1. Combine the first 4 ingredients in a large bowl. Combine the mint and the next 3 ingredients (through the oil) in a small bowl, stirring with a whisk. Add the juice mixture and salt to the watermelon mixture. Toss gently to coat. Sprinkle with feta, garnish with mint if desired.

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I may be the very last person on earth to try watermelon and feta cheese together. Finally I made it happen and joined the rest of the human race. I photocopied this recipe from a magazine – possibly from Cooking Light. It was very easy to make and I really like the combination of flavors. … Read more →

This is a Sponsored post written by me on behalf of Aruba Tourism Authority. All opinions are  mine.

 Aruba is known for its stunning blue-green water, its friendliness to Americans, and also for being windy. We spent a lot of time at the beach in Aruba, but when we needed to get out of the wind, shopping was high on my list.

Donkey Sanctuary

Oranjestaad is beloved by cruisers for its duty free shopping opportunites. When I’m in the Caribbean, I’m not interested in buying diamonds, emeralds, watches, or designer clothes. Instead, I’m on the hunt for locally handmade products. Aruba posed a challenge for me on this front. Even the concierge at our hotel shrugged her shoulders when I asked for some tips. That didn’t stop me from bringing home some great finds.

Our first stop was Karanky International, which sells mopamopa artwork. Located in Royal Plaza (within walking distance from the port) this little shop sells beautifully made boxes. I’d read about this in advance and had to get my hands on some. Mopamopa is wood covered with a special resin from the mopamopa tree in Columbia. Colorful and intricate designs are characteristic. I’m still not sure why this is a specialty of Aruba (if it is made in Columbia), but it’s worth seeking out.

My kooky local find was at the Donkey Sanctuary. You’ll need a car to get here. The sanctuary provides shelter to donkeys that were loose on the island (they used to be used as transportation and working animals). The donkeys are cute, but the place does not smell great. My find was soap made with donkey milk, which is actually a nice creamy soap with a pleasant smell. My daughter bought a t-shirt that listed all the donkey’s names.

My shopping finds

Don’t leave Aruba without buying some aloe from Aruba Aloe. It’s sold in many gift shops as well their own stores. The aloe is grown on Aruba and there are many wonderful products.

These finds will fill your suitcase and help you remember your Aruba travel.

[youtube_sc url=”http://www.youtube.com/embed/8JUt68XLHm8″]

This is a Sponsored post written by me on behalf of Aruba Tourism Authority. All opinions are  mine.  Aruba is known for its stunning blue-green water, its friendliness to Americans, and also for being windy. We spent a lot of time at the beach in Aruba, but when we needed to get out of the wind, … Read more →