Monthly Archives: June 2011

Roasted Garlic-Chive Butter

I love garlic.  I love chives.  I love butter.  So why not put them all together to make one heck of a tastegasm?  That’s exactly what I did when I opened my CSA box to find some of the most gorgeous chives I’ve ever seen.  Kath Vogelmann of Highcross Farm really knows what she’s doing when it comes to the herbs she has growing on the farm.

I roasted the garlic so it wouldn’t overpower the chives.  Chives are strong enough on their own, I didn’t want them fighting with the garlic for the front row so to speak.  If you don’t know how to roast garlic, I go through it here.


  • 1 stick of salted butter, room temperature
  • 1 head of garlic, roasted and chopped
  • 1 good handful of chives, chopped
  • Fresh cracked black pepper
  • A drizzle of olive oil

Put it all in a bowl and mix thoroughly.  That’s it!  Slather it on whatever you wish.  Tonight it was baked potatoes, tomorrow it will be grilled corn on the cob.  Mmm!



1 Comment

Posted by on June 29, 2011 in Uncategorized


Tags: , ,

Strawberry-Balsamic Sorbet


This my friends, is the perfect scoop of summer. A strawberry sorbet that stays true to the berry’s sweet flavor, with harmonies sung by a fantastic strawberry balsamic.  This is summer in a dish.

I found myself getting carried away at Mischler’s Berry Farm and picking myself two flats of strawberries.  Needless to say my freezer is full of berries now.  I did fill a large Tupperware container so I had berries to use throughout the week.

I’ve made everything from shortcakes, ice cream bread etc.  This recipe however, is my favorite.  Balsamic vinegar and strawberries go together like chocolate and peanut butter.  I love the acidic bite coupled with the sweetness of the berry.  It truly is one of my favorite flavor combinations.

This recipe is easy and quick. In no time you will be diving your spoon into a bowlful of bliss.  Trust me.


  • 3 pints strawberries
  • 1 c granulated sugar
  • 1 c water
  • 3 tablespoon balsamic vinegar (I used strawberry baslamic from Oro di Oliva out of Wauwatosa, WI)

Hull your berries  and pulse in a food processor.  I chose to leave my berries a tad on the chunky side. I like finding chunks of berry while I enjoy my sorbet.  Place pulsed berries in a large bowl and add the balsamic.  Set aside.

Heat the water and sugar in sauce pan until boiling.  Lower heat and let simmer until sugar is completely dissolved.  Let cool completely and add to strawberries mixing well.

Add mixture to your ice cream machine (I used the kitchenaid attachment) and process until desired thickness.

You can scoop some into a bowl (or in my case eat right out of the ice cream maker) immediately or store in a freezer safe container and store in your freezer to enjoy later.

You will love this.


1 Comment

Posted by on June 29, 2011 in Uncategorized


Tags: ,

CSA 2011 Box 2

In the box this week:

  • Chives
  • Sage blossoms
  • Kale
  • Asian Greens
  • Strawberries
  • Lettuce

I made a big batch of kale pesto and froze it in containers to save for later.  Recipe found here.  I have grown quite fond of kale since becoming a CSA member.

Have I mentioned how much I adore Highcross Farm???

Leave a comment

Posted by on June 29, 2011 in Uncategorized


Rhubarb Syrup

I have been trying to take advantage of all the rhubarb that has been in season. I received some huge, beautiful stalks of rhubarb in my CSA box last week and wanted to make something that wasn’t cake-y, crisp-y or bread-y.

I decided to make a rhubarb syrup.  I love it because I can use the syrup for a multitude of purposes.  I will soak sponge cakes with it, drizzle it over my homemade vanilla bean ice cream, sweeten my tea, and make italian sodas (a few splashes of syrup into a glass of mineral water..heaven!) with it.  Best yet, it will last a long time in the refrigerator if sealed tight.

This recipe is simple as simple gets. It’s just rhubarb, water and sugar.


  • 4 C chopped rhubarb
  • 2 C water
  • 2 C sugar

Bring rhubarb, water and sugar to a hard boil.  Lower the heat and let simmer for 20 mins or until the fruit is super soft and the liquid thickens a bit.

Strain into a fine mesh strainer. I kept the solids to spread on toast.

Pour into clean jars and cap tightly.  Store in the refrigerator and ENJOY!



Posted by on June 25, 2011 in Uncategorized



Sauteed Bok Choi and Mushrooms

Simplistic. That is the theme of this dish.  When the greens are farm fresh you really need nothing more than a little olive oil, salt and pepper.

I sauteed some sliced baby portabella mushrooms until they were soft in just a smidgen of olive oil.  I added the greens and sauteed until just wilted. Seasoned with some salt and pepper and topped with sliced spring onions from the box.

I kept is simple so the flavor of the bok choi wouldn’t masked or over powered.  When greens are the fresh, this good, you really want the flavor of them to sing.


Leave a comment

Posted by on June 21, 2011 in Uncategorized


CSA 2011 Box 1

Not too shabby for early in the season huh?  Highcross Farm gets better and better each year.

In the box:

  • Baby bok choi
  • Lettuce
  • Waido
  • Arugula
  • Spring onions
  • Sage with blossoms
  • Rhubarb
  • Tomato plant

I love it!  If you are in the SE Wisconsin area, I implore you to go CSA with Highcross Farm!


Posted by on June 21, 2011 in Uncategorized



Farmer’s Market Haul

This is a combination of two farmer’s markets. The Fond du Lac and Sheboygan markets.  It’s a bit early to get any real variety of produce, but I still like to stroll around and see what interesting things I can find.

From the Fond du Lac market

  • Homemade egg noodles from the Amish
  • Garlic Cheese bread and Raisin bread from the Amish
  • Asparagus
  • Baby portabella mushrooms from the mushroom farm in Eden

From the Sheboygan market

  • A jar of cinnamon cajeta (caramel sauce made from goat’s milk, sugar and cinnamon SO GOOD)
  • Muesli bread (the round loaf. It’s loaded with raisins and walnuts)
  • Spring onions
  • Rhubarb
  • Farm fresh eggs

I have another strawberry-rhubarb buckle in the oven and just might pour a little cajeta over the top of it when it’s cooled.  Cajeta is also wonderful in coffee.  If you can find some, I strongly suggest getting a jar.  Words cannot describe how fabulous and decadent it is.

Croutons will be made from the garlic cheese loaf.  The the Muesli loaf will be toasted as a sidekick to the fresh eggs in the morning and the Amish raisin loaf will be turned into bread pudding.

The asparagus, spring onions and mushrooms will be dinner tonight as well as the homemade egg noodles. Recipe to follow.

I love absolutely love this time of year.

1 Comment

Posted by on June 11, 2011 in Uncategorized



The good life


Sometimes all you need is a good steak, a beautiful day and some stellar company.

Leave a comment

Posted by on June 5, 2011 in Uncategorized


Strawberry-Rhubarb Buckle

I must confess. This recipe is semi-homemade.  I was pressed for time, but wanted to make something that would utilize the strawberries and rhubarb sitting in my refrigerator.  What I came up with was a buckle-like dessert that knocked my family’s socks off.

The rhubarb was obtained at the local farmer’s market. The strawberries, however, were store bought.  Also store bought was the cake batter for the buckle.  I had a small box of Jiffy yellow cake mix (you know, the kind your mom bought you for your easy bake oven so it would last). The topping is what does me in.  A marriage of brown sugar, oats, flour, butter and cinnamon. Heaven.

This recipe is easy and won’t take much time at all to throw together.  What you get in return is an awesome combination of sour and sweet hugged in a bed of fluffy cake all topped with a delectable crumbly, crunchy topping.

I threw this recipe together on a whim.  The amount of strawberries and rhubarb you use is up to preference.


  • 1-1.5 C rhubarb, diced
  • 1-1.5 C strawberries, sliced
  • 1 9 oz box of Jiffy Golden Yellow Cake Mix
  • 1 egg
  • 1/2 C water
  • 1 C oats
  • 1/2 C brown sugar
  • 1/2 C flour
  • 1 tbsp cinnamon
  • 1/2 stick butter, cold and cut up

Preheat your oven to 350. Spray a 8×8 pan with cooking spray and  layer the strawberries and rhubarb on the bottom of the baking dish.

Mix the cake mix, egg and water until thoroughly mixed. Pour over berries and rhubarb.

In a separate bowl combine the oats, brown sugar and cinnamon.  Cut in the cold butter until it’s crumbly and the butter is about the size of a pea.  Cover batter with crumble topping.  I like a lot of topping on mine.  If you feel the same, go ahead and double the ingredients to make the topping.

Bake until golden brown and a toothpick comes out clean when inserted into cake.  Baking time will vary depending on your oven.  For me it took about an hour. It should look something like this when it is finished baking.

Let cool before slicing.  It is fantastic warm or cold.  Try a scoop of vanilla ice cream on top if so inclined.



Posted by on June 3, 2011 in Uncategorized


Tags: , ,

Asparagus & Ramps

I’m back! Woohoo! It’s been such a long winter in Wisconsin.  I thought  I would never get my hands on fresh produce again.  All I’ve done all Winter is bake.  I have to be rolled out of my house now. I kid, I kid.

I attended the opening day of the Fond du Lac Farmer’s Market and picked up some asparagus.  I also found a vendor who had some ramps.

Oh how I love ramps!  I was introduced to ramps by Kath Vogelmann @ HighCross Farm.  Ramps are a cross between a leek and garlic. They are grown wild in the woods here in Wisconsin and are fantastic to cook with. It’s a pity the window to get ramps is such a small one.

The flavor of the ramps isn’t overpowering and paired well with the asparagus.   This dish couldn’t be simpler.


  • 1 bunch of asparagus, hard ends snapped off
  • 1 bunch of ramps, cleaned and thinly sliced
  • Water for boiling
  • 1 bowl full of ice water
  • 1-2 tbsp olive oil
  • S&P to taste

The first thing I did was blanch the asparagus.  I boiled the asparagus for a minute or two then stopped the cooking process immediately but putting the asparagus in a bowl of ice water. This will keep the asparagus’ vibrant green color.

Next, sautee the ramps in olive oil until they start to become translucent.  Add the drained asparagus to the ramps and sautee until heated through, turning often. Season with salt/pepper.  Transfer to a plate and enjoy.

My boyfriend was a little sketch about eating something (ramps) that came from the woods, but after eating this he is now a believer. Can I get an Amen? 🙂

Leave a comment

Posted by on June 2, 2011 in Uncategorized


Tags: ,