Monthly Archives: September 2010


Ooooo watermelon

I wonder what color it will be…


I love watermelon. I love it so much. In the summer I can live on watermelon alone.  I love that Highcross Farm grows watermelons on their farm.  They are gorgeous, juicy and just down right amazing.

Every time I get a watermelon in my CSA box, I always cross my fingers in hopes of getting a yellow one.  Well after three season of watermelon from Highcross Farm, I finally got my yellow watermelon.

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Posted by on September 29, 2010 in Uncategorized


Hearts of Gold Squash Hash w/ Poached Egg

A sister of the acorn squash, the hearts of gold squash has a cream colored outside with beautiful green stripes throughout.  When you cut into the squash you will find a pale flesh with a slightly sweeter taste.

What to do with this beauty was the question.  I decided to make a hash.  And what a glorious hash it was.  I used the red potatoes and onion from Highcross Farm, some bacon, fresh sage and a little bit of apple cider to bring all the fall flavors together.

I topped it all off with a perfectly poached egg. Heaven.   This is the quintessential Autumn breakfast.  You will love it.


  • 1 hearts of gold squash, peeled and diced
  • 5 small-medium red skinned potatoes, diced
  • 6 pieces of thick cut bacon, diced
  • 1 medium onion, finely chopped
  • 8 fresh sage leaves, roughly chopped
  • Olive oil
  • 2 tablespoons apple cider
  • S & P

In a medium bowl toss your diced potatoes and squash with salt, pepper, and just enough olive oil to coat. Spread onto a cookie sheet and roast in the oven for 30-40 minutes at 350.  Roast until you can easily insert a knife into the center of the veg.

In a large skillet brown the bacon.  You want the bacon to be crispy with some chew to it. You don’t want to completely crisp the bacon.  Drain off fat leaving 2 tablespoons inside the pan.  Add onions and cook until translucent.

Add the apple cider and deglaze the bottom of the pan bringing up the awesome bacon bits that were left at the bottom of the pan.

Add the sage and roasted squash and potatoes and bacon and heat on low until completely warmed through.

Top with a nice, warm poached egg and enjoy.  I like my eggs runny. To me, nothing beats the silky egg yolk mixed in with the hash. Perfection.

Here is a link on the best method I’ve found on how to poach an egg.

Give this recipe a try on a nice chilly fall morning (or any morning for that matter). Make some toast points and a good cup of coffee and enjoy!


Posted by on September 26, 2010 in Uncategorized


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Curried Cabbage with Bacon

I was asked if I had any good recipes for cabbage.  Normally I make cabbage rolls or just put it in a pan with (God forgive me) gobs of butter.  So off to the pantry I went to see what I had that might make a head of cabbage into something spectacular.

Lo and behold, I rediscovered my jar of curry powder. Oh how I love the smell of curry powder.  I love the wafts of coriander, turmeric, cumin, etc.  Unfortunately, I don’t use curry powder as much as I should. It’s a great spice to have on hand.

My little jar of curry powder took my pretty head of cabbage and turned it into  something amazing.  I used bacon to give it a smokey undertone and fantastic garnish (who can go wrong with bacon?!).  The arugula didn’t give it as much flavor as I thought, but it gave it a nice color contrast.

This recipe is simple. It’s braised cabbage with amazing flavor from the curry powder.


  • I head of cabbage, roughly chopped
  • 1 medium red onion, finely sliced
  • 1 small bunch of arugula, roughly chopped
  • 2 tablespoons curry powder
  • 1/2 can of chicken stock or broth
  • 3 slices of thick cut bacon, diced
  • S & P to taste

In a large pot over medium heat, cook the bacon until it is crisp. Remove the bacon from the pot, on to a paper towel and set aside. Add the onions to the pot with the bacon fat and cook for 2 to 3 minutes.

Stir in the curry powder. Then add in the cabbage and arugula and stir well, tossing with the onions, about 5 minutes.

Season with salt and pepper.

Add in the chicken stock and cover with a tight fitting lid.

Reduce heat to low and let steam for 10 to 15 minutes. Cabbage should be tender.

Add in the crispy bacon and serve.

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Posted by on September 24, 2010 in Uncategorized


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CSA Thursday

Check out that cabbage!

In the box this week:

  • Savoy cabbage
  • Arugula
  • Tomatoes, tomatoes, tomatoes!
  • Pole beans
  • Peppers
  • Ground cherries
  • Lemon basil
  • Acorn squash
  • Cucumber
  • Lettuce
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Posted by on September 23, 2010 in Uncategorized



Heads Up

I will be speaking tomorrow night at the Kewaskum Public Library at 6pm.  I will be talking about being a CSA member and cooking organically.  I will be providing some awesome samples.

If you are in the area, try to make it out.  I would LOVE to meet you. 


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Posted by on September 15, 2010 in Uncategorized


Insalata Caprese (Caprese Salad)

I know it’s been done a million times.  Seriously though, it really doesn’t get any better than a fresh from the farm tomato, fresh mozzarella and fresh basil drizzled with a good olive oil.


  • 1 tomato, sliced
  • FRESH mozzarella, sliced
  • fresh basil
  • olive oil
  • Salt
  • Pepper

Layer the tomato, mozzarella and basil to desired height.  Drizzle with olive oil.  Sprinkle with salt and pepper.

I like to go very light on the salt. I love the taste of fresh mozzarella and don’t want the salt to over power it.  This is my absolute favorite salad, and I hope it becomes yours.

By the way, Highcross Farm has the best tomatoes I have ever seen. They are perfect.


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Posted by on September 10, 2010 in Uncategorized


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CSA Thursday

Check out that watermelon. mmmmmm!

What I got this week:

  • Eggplant
  • Hot peppers
  • Pole beans
  • Watermelon
  • Tomatoes and cherry tomatoes
  • Red onion
  • Cucumber
  • Lavender
  • Bell pepper
  • Summer squash

Not quite sure what I will do this week. I’ll come up with something, don’t you worry.  The watermelon will be gone by tomorrow night I’m sure. I take the beans to work and munch on those to keep me from hitting the vending machines.

For anyone who is in the West Bend/Milwaukee area, I will be speaking at the Kewaskum Public Library.  I will be doing a session on cooking and eating organically. I will highlight what I do with this blog and wax poetic about the best farm on earth, Highcross Farm.

I will be making a few things to bring along for people to try that came fresh from the farm.  Should be a good time.  Stop on out if so inclined. I’d love to meet you.

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    Posted by on September 10, 2010 in Uncategorized



    Homemade Ketchup

    I found this recipe in a magazine a long, long time ago. I found it last month when I was unpacking some boxes down in my basement.  The tomatoes at Highcross Farm have been so lovely this year, I figured there was no time like the present to try it out.

    This recipe is incredible. It’s got a nice hint of sweetness to it that you don’t get in store bought ketchup.


    • 2 tablespoons canola oil
    • 1/2 C chopped onion
    • 1 tsp. minced garlic
    • 1/4 tsp. dry mustard
    • 2 lbs ripe tomatoes (4 med) peeled and coarsely chopped
    • 1 tablespoon tomato paste
    • 1/4 tsp. black pepper
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. ground nutmeg
    • 1/4 tsp. ground cinnamon
    • 1/2 tsp. ground allspice
    • 1 1/2 tablespoon maple syrup
    • 1/4 C cider vinegar

    In a medium saucepan, heat canola oil and add onion, garlic, dry mustard and salt.  Cook for about 10 minutes, until softened.

    Add tomatoes, tomato paste and spices.  Cook for about 2o minutes over medium heat, stirring often to prevent scorching.  Gently break down tomatoes with the back of a wooden spoon while cooking.

    Add maple syrup and vinegar and continue to cook, stirring for another 10 minutes until mixture has a nice, thick consistency.

    Cool briefly and puree in a food processor.  Pour into a jar and cool completely before using.

    This recipe makes on pint jar full of ketchup.


    Posted by on September 3, 2010 in Uncategorized


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    Ground Cherry Hot Sauce

    I’ve never really cooked with these beauties until I became a CSA member.

    I’ve made a pie. I tried and failed at making preserves. This season I decided to go big or go home.  I had found an old recipe for a cherry hot sauce using Door County cherries.  Granted, ground cherries aren’t as sweet as a Door County cherry; they still have great flavor.

    The recipe also called for a habenero pepper. I used the jalapeño pepper that was in my box.  This recipe is easy, quick and you can control how hot or mild you want your hot sauce.  This recipe calls for granulated sugar, but I find that honey gives it a richer under tone. Besides, honey is natural, granulated sugar is not.


    • 1 C white vinegar
    • 1/2 C cider vinegar
    • 1 lb or so for ground cherries (give or take), husked, rinsed and drained
    • 1 jalapeño pepper, seeded and cut up (I like my sauce on the hot side so I left the seeds in)
    • 1/4 C honey (more if you want your sauce on the sweet side)
    • 1 glass bottle, cleaned and dried

    In a sauce pan add the vinegars, ground cherries and pepper.

    Boil until the cherries and pepper are soft.  This took me on a gas stove about 15 minutes.

    Let cool then add to a food processor and puree.

    Put puree back into the sauce pan and add the honey and salt. Bring back to a soft boil and reduce until desired consistency.

    Funnel into clean jar and et voila!


    Posted by on September 3, 2010 in Uncategorized


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    CSA Thursday!

    It really doesn’t get much better than this. I wish you all could be Highcross Farm CSA members.

    A close up of the cherry tomatoes in my box this week.

    In my box this week:

    Red Onion
    Summer Squash – Assorted types
    Tomatoes – Assorted types
    Tomatoes – Cherry types
    Pole Beans – Romano type
    Green Peppers
    Hot Peppers
    Potatoes – Red Adirondack & Yukon Gold
    Melons – Two
    Ground Cherries
    Fresh Sage

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    Posted by on September 3, 2010 in Uncategorized