The Celery is Coming, The Celery is Coming

daphne on October 29, 2008

Run for your lives!

Yes, I know that there’s plenty to be scared of these days.  Is it irresponsible for me to heap insult atop the terrifying fear that grips so many of us regarding the very future of our families, our country, our whole suffering planet?  Sorry, I’m just telling it like I see it.  And frankly, if you’re not already a little jittery around veggies, this is the stuff of nightmares. After years of playing second fiddle to the ever-popular carrot, celery has gone mad.

Following our final CSA delivery, Kira got a little too close, drawn in no doubt by the frilly fronds of this 30 lb menace. No worries, my parenting instincts kicked in, and I knocked the monster to the floor, protecting my darling daughter from the green hulk.

Seriously. That’s celery.  And at no more than half a dozen months old, it’s practically engulfing my seven year old.  What on earth has it been eating?

If you look closely you can see the anxiety behind Kira’s smile/grimace. No doubt she’s thinking that if the vegetables have been breeding for superior size trouble is close at hand.  Think of the poor poor chocolates.  What chance does a mere cookie hold against greens bent on global domination?

What’s that? Have I gone too far?  Too much on your plate these days to increase your worry to include our imminent demise by celery?  OK, I can see that.  Perhaps I should be doing my part to ease the pre-election pressure.  How about this?   I’m sure you’ll agree that it’s been way too long since my last Gratuitous Picture of a Cow. I love the cows.

Meet Bessie, a proud milker-to-be. I met her on the Kindergarten Pumpkin Patch field trip which I found informative and interesting. (Acadia’s take: no snacks=no fun.)  At one year, Bessie is serenely awaiting her bovine prince charming, who will arrive in the form of artificial insemination.  After the romance has cleared, Bessie will be ready for a lifetime of providing milk to happy little children.  Thanks, Bess.

Strike Two, Cauliflower’s Outta Here

daphne on October 27, 2008

Ok, Ok, I’ll give cauliflower another chance. Geez, I had no idea the cauliflower lobby had so many activists. You guys really love the stuff.  Apparently you’ll go to the ends of the garden to make some converts (or at least leave me a comment…thanks!)

Our final CSA delivery featured this royalty of the cauliflower family, lovely in shades of lavender.

So fancy did it seem that I decided I would try one of the many delicious-sounding recipes that flooded my inbox (does sarcasm come through online?)  No, really, I’m a grown-up and the mature thing to do is to take my medicine eat my vegetables like an adult.

This royal purple variety did present an opportunity to test the uncanny ability of the girls to identify the category of a food item simply by hearing its name:  Present them with tiramisu, and they’re in, foreign language or no;  though fois gras will send them screaming.  Bon bons? Oh yes, yes.  You get my drift?

Which brings me back to the cauliflower:  I boiled, blended and whipped that lavender bouquet into mashed cauliflower, all the while using my happy fairy thoughts to devise the perfect name. The color was extraordinary, like something out of Neverland.  Perhaps a plop of purple passion?  The girls would be on board, for sure.  It’s all in the name…

I sat in the kitchen, mashing and pondering, when Acadia come in.

What’s that Mom? Cauliflower?

Damn!  That child is quick.  I hastily revised my plan, figuring I’d sell them on taste, an angle best known historically for its total lack of success.

I scooped up a spoonful, brought it to my smiling mouth, and prepared to be blown away.  And blown away I was as I hit a major, deal-breaking snag: it was yucky. Really, really yucky.  I know, I know and I am sorry. Truly I am. But what was I supposed to do? It was just that yucky.

The girls didn’t know what to do with themselves at dinner. Not only did mom not make them taste the cauliflower but she’s wasn’t pushing the broccoli either.  They were on to me.  Something was rotten in the state of the kitchen.

(And considering the smell, I’m blaming the cauliflower.)

Mashed Cauliflower

daphne on October 27, 2008

Go ahead and try it, but I can’t make any promises.  This was not a big hit in our house, although most likely my attitude was the problem.  Please, send your success stories my way!

Directions

  • Divide a head of cauliflower into florets that are all roughly the same size.
  • Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.
  • Drain the cauliflower and toss it in a bowl of ice water to stop cooking.
  • When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.
  • Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
  • Pour all of the pureed cauliflower into a medium sauce pan.
  • Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.
  • Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

Still life with Squash

daphne on October 24, 2008

Beautiful right? Like something you’d see hanging in a Parisian museum between a reclining nude and gaggle of ballerinas.  Just don’t look too closely or you’ll notice for sure the wine glass towering above the tiny squashlings. Shortly after I snapped this shot I downed the glass of wine.  I wasn’t exactly drowning sorrows, but I felt plenty bad that all of my hard work and eager anticipation was for naught.  Especially given my active involvement in squash reproduction back in the heat of the summer.  Well, upon serious consideration it looks like next year’s sex 101 will take place early in the spring. I’ll just clear the March snow from the garden and get to work, that’s all. Seems there’s credence after all to those birds and bees getting busy already by April and May.

Here’s the harvest from today, the thing that’s got my panties in a twist.

There you see my squash babes, some barely larger than a berry, growth halted and flesh withered from a day that began at close to 20 degrees and despite a blazing Colorado never heated up.  The berries could care less.  The squash, (and my toes) have called it a season.

As I am relatively new to the greenish thumb club there is something I don’t understand.  How is it that the raspberries are still going strong long after the time to toss them into a crisp has past? Why are my fledgling squash floundering just as the time comes for their ultimate sacrifice in autumn soup or my favorite pasta?

And of course, the age old question returns with gusto: how in the world will I keep my toes warm until flip flop season comes back?

Oh the weather

daphne on October 18, 2008

Throngs of people will tell you that life in Colorado is just grand thanks to the 300+ days of glorious sunshine. I’ll let you in on a little secret: those sunny days can really grind on a person. They come with a burden of responsibility to get out there, get the kids outside, go ride a bike or climb a mountain or some such nonsense. Frankly, it’s exhausting. Ok so maybe it is just what the doctor ordered; but sometimes fresh air is overrated.

Last weekend came roaring in like an angry wet lion. Chilly and soggy and not a reason in the world to pull off pajamas or venture outside (well, except Dave, who braved the weather to save the last of the tomatoes.

We read that pulling in the whole vine and wrapping the bunch in newspapers is the answer to an early frost. They did in fact ripen nicely, within about a week.)

Oh yes, and Dave heroically ventured back out into the yard for wood, making the the girls enormously happy as they settled in before the first fire of the season.

I too eventually shed my pajamas to join neighbor Kristin and her daughter for pie-crust-making 101. (Full disclosure: that beautiful pie I boasted of was made of home grown apples…and Pillsbury crust. I know, I know, shame shame on me. I’m a stinky cheater. Lucky for us all Kristin was on a crusade to change that.)

Kristin’s claim? Not only is homemade crust infinitely tastier, but contrary to popular opinion it is not something to be feared. I had my doubts, but in the interest of research and dessert I crossed the street with a bag of apples, a pie dish and an open mind.

Once we got the apples peeled and ready to go, Kristin and daughter Rachel showed us the ropes, following Grandma’s (not so anymore) secret recipe. Kira joined us, delivering the lemon for the filling so I could follow my favorite apple pie recipe for the filling, passed down to me from my late cousin, Valerie, a woman who knew her way around a pie. And Kira stayed, putting her muscle to work rolling and patting and well, you know the drill.

So? Was it worth it? All the rolling and the kneading and the flour in our hair?

Resoundingly, yes. We enjoyed a morning that was wonderful, warm and neighborly. And later on, we enjoyed our pie, our flaky, melt-in-your-mouth, fresh-from-the-tree, hot apple pie. With home-made crust, and of course, ice cream on the side.

Apple Pie

daphne on October 18, 2008

I like my apple pie on the not-so-sweet side, but you can always add more sugar to taste. I also like it piled super high, so base the amount of apples on the size of your pie plate.

For the filling:

  • 12-15 apples, peeled and sliced in thin slices
  • 1/2 cup of brown sugar
  • 2 Tbls cinnamon
  • Zest and juice of one lemon (use juice of 1/2 lemon if you want a sweeter pie)

Put all above ingredients in a bowl and toss lightly. Set aside

For the crust:

(This recipe makes 3 crusts, or enough for one two-crust pie and one one-crust pie.)

  • 3 cups flour
  • 1 1/3 butter flavored crisco (I’m going to try butter next time, but the right cool temperature and soft texture is very important)
  • 1 egg
  • 1 Tbls vinegar–apple cider or white
  • 1/3 c ice cold water–really cold is the trick
  • 1 tsp salt

Mix flour, shortening and salt with a pastry blender (I haven’t got one yet; a fork will work too, just not as well.) Mix until it resembles little pebbles.

Beat the egg, water and vinegar together. Add to the flour mixture.

Mix lightly with a fork until it forms a loose ball.

Wrap in wax paper and refrigerate for 30 minutes.

Roll out.

For two-crust apple pie, put the bottom crust in your dish and fill with filling. Top with 1-2 Tbls of butter, cut in chunks and dotted atop the filling.

Bake at 400 for 20 minutes, then reduce heat to 375 and continue baking for 25-30 minutes longer, or until crust is evenly brown.

My brother insists that only vanilla ice cream is worthy to be served ala mode. I’m a more equal opportunity ice cream fan. Either way, enjoy!

So they all puree Part II

daphne on October 10, 2008

Did I mention in that previous post how totally lucky I am to have parents that not only keep my children from falling out of trees better than I do, but also do all the leg work so that I can create squash-based masterpieces?

Lest my parents think me ungrateful, I took that squash and bam! turned it into soup. With the weather outside finally turning frightful, this butternut squash soup is certainly worth a try. I mean, how bad can anything be if it’s topped in cheddar cheese and buttery apples? And do not fret if you’ve no butternuts. I still haven’t a clue what squash I inhereted, and it all worked out just fine.

Also, thanks to Amy at Five Flower Mom for mentioning that the pureed squash would make a fine impersonator in pumpkin muffins. Pumpkin muffins are a favorite around here (not in the least because ours come loaded down with dark chocolate chips) and the kiddies are always happy to roll up their sleeves and help mix it up.

With snow predicted for tomorrow, an empty calendar at long last, and my high school reunion behind me, I’m settling in for a nice long weekend of baking, and eating.

I wish you the same.

Pumpkin Muffins with Dark Chocolate Chips

daphne on October 10, 2008

These muffins are delicious, a perfect snack for the lunch box or after school. I’ve modified it many times, and no matter what, they always come out tasty. And the chips? Everyone knows that dark chocolate is good for you, so relax, indulge!

Ingredients:

2 cups sugar (or 1c brown and 1c white sugar or even less white is fine)
2 cups pureed pumpkin
1/2 cup canola oil (use applesauce instead; or try 1/4 c oil + 1/4 ground flax seed meal–very healthy and keeps the muffins super moist.)
1/2 cup fat-free vanilla pudding –(or skip pudding and add flax to keep moist)
4 large egg-whites (or 3 whole eggs=more hefty)
3 cups all purpose flour (I do 1 c brown and 2 c white)
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1 teaspoon baking soda
1 cup dark choc chips (nuts if not for school, oats work too)
Cooking Spray

1. Preheat oven to 350

2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lighly spoon flour into dry measuring cups, level with a knife. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in choc chips.

3. Spoon batter into 2 (8×4 -inch) loaf pans coated with cooking spray. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean.

4. Or–spoon half into 24 mini-muffins and bake for about 25 minutes. We do 24 mini-muffins which are perfect kid snack size, and one loaf.

Cool 10 minutes in pans on a wire rack, and remove from pans.

the cat goes away…so they all puree?

daphne on October 8, 2008

Away I went. Really. All by myself on a handful of airplanes and trains and cars to land at my high school reunion. Who me, worry? Not a chance, for back in the real world I had grandma and grandpa settled in to help Dave with the girls. I am told that all went well. Sure there is some underlying chatter about a glass platter that is no more; and yes, we do have a brand new microwave though no one will confirm nor deny the occurrence or lack thereof of an explosion or not in our previous microwave. But really, all is well and good.

The children are in one piece. Acadia, bless her little heart, was kind enough to wait for my return before falling out of a tree (minor scratches only, miraculously.) The kids are so ecstatic to have Mommy home again that they have totally forgotten that I am the same monster that notoriously turns down candy requests and demands unreasonably early bedtime rituals. I’m riding this wave of popularity as long as I can.

Of course, when you are the lucky recipient of free childcare it goes without saying that things will be done a little differently. And of course I wanted nothing more than for my parents to settle in, in a mi casa es su casa kind of way. And I for one am fine with a weekend full of ice cream for breakfast and 127 trips to the pool. That’s what grandparents are for.

That, and pureed squash. Surely this has happened to you? You return home to find a freezer chock full of unmarked fluorescent orange baggies?

No? Suddenly we’re not on the same page anymore? I’m telling you, retirement changes people.

The story goes that my parents were accosted by a “greenish pumpkiny looking thing” at the market. Really, what else could they do? Mommy-rules fly out the window faster than a greased cat through a keyhole, but my story about putting up enough food for the winter? That they took to heart.

And so I return, exhausted from a wonderful weekend of pretending that absolutely no time has past since the glory days of 1988. I didn’t have to worry about my children. And I certainly don’t have to worry about running out of squash.

I wonder if I can interest anyone in soup?

Butternut Squash Soup

daphne on October 8, 2008

This is the perfect lunch for a cool fall day. I’ve only made it using butternut squash so far, but considering the abundance of mystery squash currently on hand, I’m going to try mixing it up. I’ll report back with results.

Ingredients:

  • 2 Tbls olive oil
  • I medium onion thinly sliced
  • ¾ cup apple cider
  • 1 2lb butternut squash in 1 inch cubes
  • 4 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 Tbls butter
  • 1 apple diced
  • 1/3 cup smoked cheddar

To Do:

  • Heat oil and sauté onion for about 8 minutes.
  • Add apple cider and stir until sticky, about 3 mins.
  • Add squash and stock and bring to a boil, reduce and simmer until tender, about 40 minutes.
  • Puree.
  • Add cream and stir.
  • In medium skillet sauté butter and diced apple.
  • Ladle soup into bowls, top with apples and cheddar.