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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.

Supplies:

  • 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!

 

 

 
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Posted by on June 29, 2011 in Uncategorized

 

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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.

Supplies

  • 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.

 

 
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Posted by on June 29, 2011 in Uncategorized

 

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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???

 
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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.

Supplies

  • 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!

 

 
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Posted by on June 25, 2011 in Uncategorized

 

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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.

Enjoy!

 
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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!

 
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Posted by on June 21, 2011 in Uncategorized

 

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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.

 
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Posted by on June 11, 2011 in Uncategorized

 

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