PUMPKIN PIE!

Our pumpkin patch field trip was Friday. Now my kids are FULLY in the spirit of the season. We don't do the freaky Halloween stuff. No decapitated heads hanging from our doorway, or dead people coming up from a patch of soil in the front yard. No sir. I hate that part of Halloween, and frankly, don't understand it. There is enough terror and nasty war going on in this world to create a time to romanticize it. But I do love Halloween. Black cats, spider webs covered with dew, turning leaves, jack-o-lanterns, candle light, dark evenings, being something that you are not normally for a day. I just love the season.

In that spirit, the kids and I made today: "Fall Foods From Scratch Day". lol! Cyan made a pumpkin pie, and Alex made cheesy zucchini bread (I will post recipe and picture later).

It is surprisingly easy to make a pie from a real pumpkin. And also surprising how often I don't get around to doing it.

Before pie:

1 pie or cheese pumpkin

Cut pumpkin in half and take out the seeds. Bake for one hour in a 400* oven or until a fork can go through skin easily. Let cool for a couple hours and peel. Then chop up the inside and scoop it into a blender. Blend until very smooth.

From Pumpkin to Pie Recipe

1 1/2 cups pumpkin puree

3/4 cups sugar

1/2 tea salt

1/4 tea ground ginger

1 tea ground cinnamon

1 tea flour

1/4 tea nutmeg

2 eggs, lightly beaten

1 cup evaporated milk

2 Tbs water

1/2 tea vanilla extract

1 9-inch pie crust (homemade or otherwise)

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry crust (in pie pan). Bake at 400* for 15 minutes, and then turn the oven down to 350* and bake for 35 - 55 minutes or until pie is set in the center. Allow to cool at least 1 hour before cutting. (recipe adapted from For the Love of Pumpkins)

Serve with good dose of whipping cream and enjoy!

Leek and Sausage Pasta

Sometimes I go out. I know... shocking. But it is true. Sometimes I get to leave my house and go be with people that are not my family. lol... But even when that happens, I am the cook in the house. I have taken that roll so completely, that I end up cooking for my family even when I am going out to dinner with friends. Don is branching out and starting to cook... but habit is habit. Which means that last Tuesday, when I was going out to Thai with my friend Sarah, I cooked this meal for my family before I left. It turned out so well that I had to add it in here. :)

Chicken Sausage and Pasta

1 pkg rotini pasta

2 leeks

1 lb chicken sausage (we used sundried tomato and provalone)

3 ripe tomatoes

2 red bell peppers

Provalone cheese

olive oil

salt and pepper to taste

First, I made the pasta, and Don cooked the sauages until they were hot and plump. Then I cut the sausage into slices and put it aside. I put some olive oil in my large saute' pan and saute'd the leeks, cut into little rounds. When they were nice and tender, I added in the tomatoes and peppers, diced, until the leeks were seperated and almost clear and the peppers were cooked through.

I tossed the sasuages back into this mix and tossed until everything was good and hot. Then tossed with pasta and added in the provalone cheese, cut into small chunks.

It was really really good. I served it with small carrots, pealed, and green beans, both saute'd in butter and tossed with a little bit of summer savory and salt.

I made these with Cyan Saturday morning. They are this recipe, with WW flour instead of Spelt this time and put into muffin tins. Notice they are on sweet little red flower plates that I found for $.40 a peice at Goodwill. They don't totally match my bowls, but I really liked the compliment... so they are here to stay. And even if they were not, the whole set cost me less than a Pumpkin Spice Latte. Gotta love buying used.

Vegan Lunchbox

What a great book. Whether you are vegan, or going in that direction, or a total carnivore, this book is a great one to have on hand. Great recipes, good ideas, all sorts of good.

I personally recommend the Quick Peanut Sauce and the Black Rice Pudding.

One thing that I didn't like about the book. There was a lot of fake foods. For me, healthy eating isn't cutting out meat and dairy to add in soy meat, soy milk, and soy dairy. Those foods are just as processed as Kraft Dinner... and often just as bad for you. She doesn't put them in every meal. There were many recipes that I couldn't wait to try. And of course, these foods were included to make the child's meal more 'normal'. I totally understand the motivation. I, of course, don't send my children to school at all... so it is easy for me to say that it shouldn't matter while the children in my 'lunch room' all eat the exact same stuff and don't have to worry about fitting in at school. But the fact remains, I would rather find a humane way of eating chicken nuggets than getting nugget type foods made from soy products.

My favorite section was in the front where they had she put down several menus for all different types of lunch packers. That was brilliant. There is a bit for those of us who pack lunches the night before, a section for those of us who are early risers, and a section of quick and easy for those of us who like to have things on hand and don't think about it till morning. Great idea! I think more cookbooks should learn from her organizational ways.

I can't wait to try her Savory Autumn Leaf Pies. They sounds so good...

Inspiration

For the next 54 days, I am going to follow Michael Pollans philosophy of food.

Eat food. Not too much. Mostly plants.

I am doing this because I am inspired. Inspired by this woman's blog:

Unhappy Meals

She has a wonderful idea... but a limited palette. Hopefully we can banter back and forth good ideas and recipes that both of our great grandmothers would recognise. ;)

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Today so far, I have had a Delicata Squash, cooked in it's skin with the seeds in, in some salt and topped with brown sugar. Baked at 400* last night for 45minutes. The skin is eaten, the seeds are not.

Oh and I scored a tomtato out of my garden basket of saucing tomatoes.

Market Work

Working the market has been interesting. People in Seattle are dedicated enough to eating organic that they just don’t think about the price… but wow. Our stuff is SPENDY. $2.50/lb for potatoes (damned good potatoes which are COMPLETELY worth it, but until you spend the money to try them, who would know?) $1.50/lb for the biggest cauliflower you have ever seen (and they are pretty and delicious too) but that means spending $6 for a cauliflower that is three times bigger than you really wanted, and then of course, $4/lb for the best green beans and peas you have ever tasted. What it means to be beyond organic is pretty amazing. The industrial organics can sell the ¼ of their stock (which are probably the ones that don’t quite fit into the mainstream idea of what the veggie is supposed to look like….) And they sell them to soup companies that want to claim ‘organic’ and still have plenty for every single whole sale order they have. We don’t have that luxury. We have to sell the 5lbers, right along with the 2lbers that we know everyone will buy.

Anyway… it has been interesting.

Yesterday I came home with a big box of food from the farm. I had one huge cauliflower, a 2lb bag of green sugar snap peas, 5 cukes, two bunches leeks, 5 onions, 4lbs potatoes, a bunch of carrots, a bunch of red chard, two tiny romenesca, two bunches cilantro, one bunch dill, one bunch mint, and a half lb wild Chantalle mushrooms. At the end of the day, the guy next door to us at the market traded for two half pints of fresh local ice cream, (one of which will be gracing my kids bellies after lunch), another neighbor traded for some bone broth for me and some fresh cows cream cheese which Hannah took home. And yet another neighbor traded for pastries for a snack. And on top of all of that, I got sent home with an entire case of sunflowers that we had left over, and wouldn't last until the Tuesday Market, which Cyan graced all of our neighbors with bouquets before we ate dinner.

This is an abnormal weekend. I normally get about half this much... but even so... I got paid on top of that (considering the time I spend and how long it takes to get there, my wages work out to under $7 an hour), but when you count all of the trades/veggies from the farm on top of it, well, it is a really good deal. I feel strange when people complain about jobs like this. I feel as though I have a special advantage as I can get as much as I want for my family for a week… and I guess when you are a single gal, the appeal of a weeks worth of veggies isn’t that high because you don’t need near as many of them. The veggies and trades I got were worth quite a bit more than I got paid in cash. I work my menu for the week around what we have at the market. This means that we have had potato-leek soup twice in the last two weeks and I am going to make it again this week. It means that I have peas the entire season, and by now, my kids are sick of them and I am forced to freeze whatever we are bringing home. But it also means that nothing has ever sat anywhere (no truck, fridge, box or shelf) for more than a day. I don't know... maybe I am weird... but that just has to be good for you.

Local Living can be easy

It isn't always. But in September, local living is easy. Farmers markets are packed to the brim with ways to get everything you need, from fish, veggies and fruits for dinner, to toys for Christmas, and flowers for your dining room table, along with other necessities like soap and fresh baked bread. The amount of local bounty I see go past my stand every Sunday just amazes me! I got a lot of my things local before. But I had no idea how much was out there, processed or grown within 200 miles of my house is everything I need from home baked pies to fresh peanuts from just over the mountains.

The omelet above? Eggs from my chickens (of course) with Pico De Gallo made from tomatoes from my garden, onions, garlic, and cilantro from the farm, and a token jalapeno pepper from the neighbors farm stand at the market.

The above is not 100% local. The organic, single ingredient pasta that I have come to depend on for my husbands dietary 'needs' comes from Italy... and the balsamic vinaigrette came from California, but the rest? The goat cheese, the tomatoes (my gardens only real produce this year), and the beautiful golden beets from the farm are all amazingly from within 40 miles of my house.

Sweet and Tangy Pasta Salad

1/4 lb golden beets (red beets will do, but I don't like the way they stain everything pink)

1 lb tomatoes (plum or cherry work best)

2/3 cup balsamic vinaigrette dressing (I use Paul Newman's)

4 oz soft goat cheese

1 lb rotini pasta (WW would work well here)

Directions:

Cook pasta until al dente. Drain and douse with cold water reduce sticking.

Steam beets until fork tender. Slice tomatoes into bite sizes.

Add in the cheese and dressing, saving veggies for last. Toss with veggies (feel free to add others too! Baby spinach would be good tossed in, as would a host of other greens).

Eat cold.

Serves 4

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A surprise in the garden! You remember that volunteer pumpkin that I was ranting about a few months ago? Well, it looks like we may actually get two jack-o-lantern pumpkins out of it!

Gardening is always a journey.

In Defence of Food by Micheal Pollan

I am becoming a die hard Michael Pollan fan. He is a wonderful writer (as most journalists are), but the information he gives answers SO many questions!

In the book "In Defense of Food" he attaches on to something he only touched on in "The Omnivore's Dilemma"... What to actually eat.

Oh yes, you can look at a food pyramid or an FDA guideline, based on sketchy facts, and supported by the industrial food industry. But when you know enough not to trust that 100%... where do you look to know what to eat?

This is the question he tackles. The rules he gives are not based on scientific evidence, but by the thousands of years that people have survived without the current eating disorders of the 'Western Diet' and the diseases that go along with it.

The 'rules' are fairly simple, once you understand what is meant by them:

"Eat food. Not too much. Mostly plants."

By "eat food", he means 'eat food that your great-great-grandmother would recognise'. There are not many industrial food products that would pass that test. Oatmeal? Corn meal? Yes. High fructose corn syrup? Go-gurt? Not so much.

"Not too much" is pretty self explanatory.

"Mostly plants" is the rule that is backed up by literally hundreds of years of meat being a side dish, or condiment instead of the main course and how our health has deteriorated from meat pushing the veggies right off our plates. This part also talks about the way our food chain has moved from 'leaves to seeds' and how this has effected every bit of that food chain, from the health of our meat cattle, to the health of our hearts.

Notice how he didn't go into vitamins, or 'nutrients' in his rules? In fact, in the book, he goes into those scientific specifics in great detail.... but not to the expense of the rules. You don't need to know how much more vitamin C is in your gardens romaine lettuce than the lettuce shipped from a thousand miles away to benefit from eating it. Taking food rules out of mom's kitchen and into the laboratory did more harm than good.

All in all, it is a light, if a bit scientific, read that has answered all sorts of questions I had about our culture and what the years of scientific nutrition study have done to our food habits. And, as with most of his books, In Defense of Food brings to the forefront a need to think about food differently. Bringing it from a place for overindulgence and nutrient specifics, to a cultural artery, so to speak.... to a place where eating is a relationship that will last a healthy lifetime.

Chili Rellenos

Recipe

Tutorage

One of the guys from the farmers market gave me a bunch of Anaheim Peppers on Sunday. My plan was to make taco salad tonight out of the lettuce, cilantro, and organic beef from the farm and then tomatoes from my own garden. I thought the Rellenos would make a wonderful addition to my local, but completely delicious meal with my chickens egg and cheeses from Oregon.

My process:

Broiling.

Charred pepper ready to peel.

While I was peeling the peppers, I whipped the egg whites.

Peeled peppers.

Egg yolks, whipped.

Sliced and deseeded peppers.

Stuffing with cheese.

And a token bad pic of me, but I look happy. So I will leave it in the line.

I used a toothpick to keep the peppers together after stuffing.

Floured and ready to be battered.

Mixed fluffy egg whites and beaten egg yolks.

Dipped in the batter and placed in a 1/4 inch of olive oil (I know that olive oil isn't really authentic, but it was in lieu of lard or canola oil).

Results:

Oh, and it was really really good.

The big food budget debate

Once again, our budget was overrun by the food budget. We spend WAY too much on food. It is insane considering that we get half our food for free and I make enough that we really honestly shouldn't EVER be eating on Don's paycheck at all. But yet, we did. YIKES!

So in comes the budgeting, and the recipe filing, and the planning with ways to save in that area.

I have gotten some really wonderful ideas from these two ladies.

Delicious Wisdom

This is a whole foods website that does about 4 recipes a week. Each and every one is whole foods. Many are dairy free and vegan as well. She does a great job posting the shopping list for the following week at the start so you don't have to wonder whether or not you have enough Agave Nectar to make all four recipes this week. Many recipes are "out there", but I find myself very compelled to try them out. It is a wonderful format and I can't wait to search through her recipes and find new favorites, which I am sure to with beauties like Walnut Banana Muffins.

Life Ventures

This lady is very special in my life. Not only is she constant inspiration for me in many ways, but she also happens to be my best friend. :) She and our other dear friend Heather came up with this amazing binder idea for food recipes. I think it is brilliant! I haven't yet tried to figure out how to do this on a local diet, but it is worth a try as it would make meal planning SO much easier!

I also just got the book "In Defense of Food" by Micheal Pollan (the author of "The Omnivore's Dilemma") from the library and I can't wait to dig in and get back into food on the intellectual level as well. The first line makes a great start for a good conversation:

"Eat food. Not too much. Mostly plants."

Yep.

Pasta with bell peppers, bacon, and kale

1 pkg bacon

1 cup heavy cream

4 tomatoes

4 cloves garlic

1 bunch kale

1 red bell pepper

1 cup grated Parmesan

2 red onions

2 pkg linguine

In a very large saute pan cook the bacon (chopped before into small peices) until crispy.

Reserve 3 Tbs of the bacon fat to saute the kale and onion in and put the bacon aside.

Slice the onion in very thin slivers, and add the garlic cloves sliced thin. Place in the same saute pan as the bacon was cooked in. Saute in a bit of the bacon fat (it is best if uncured ham is used) until clear. Toss kale in and if things start to stick to the bottom of the pan, add a bit of the pasta water. Toss the bacon back into the saute pan and add the pepper (also sliced thin).

Once everything is crisp-soft, add the heavy cream, tomatoes (chopped small), and parmesean and mix well. Toss with the linguine and add salt and pepper to taste.

This would be a great dish to substitute the fresh tomatoes with sundried tomatoes.

It was so very good... It would easily serve 8 as a main dish with these proportions, but for us, we ate it tonight and I will keep it for lunches later this week for Don at work. Lucky bugger. ;)