Eating Local.

June 14, 2010

I want this book.

I want to eat local foods every day and every night.
I want to be Barbara Kingsolver and have my own garden and raise my own chickens and have a husband who bakes bread daily and a daughter who cans tomatoes and I want to be able to make my own cheese.
Mmmm. Maybe someday.
For now the only things local I am eating are Zan’s strawberries and some veggies from the farmers market. I feel so busy and too overwhelmed to commit myself to eating only local foods, although it’s something I would love to do. Plus, I have absolutely NO land to call my own. Grass hardly exists on my street.
Luckily, there are so many farmers markets in Boston that there is no excuse for me not to eat mostly local this summer. Summer is, after all, the time to do it (winter is the hard part). I’m going to give it a try and see how it goes. Who’s with me?
Farmers markets around Boston

Brookline Farmers Market
Coolidge Corner, Center Street
June 17th-October 28th
Thursdays, 1:30-dusk
Copley Square Farmers Market
St. James and Dartmouth Street
May 18th-November 23rd
Tuesdays and Fridays, 11:00-6:00
Prudential Center Farmers Market
800 Boylston Street
May 20th- October 28th
Thursdays, 11:00-6:00
SOWA Open Market/Farmers Market
Harrison Ave, South End
May 16th-October 31st
Sundays, 10:00-4:00
Allston Farmers Market
N. Harvard Street and Western Ave
June 18th-October 29th
Fridays, 3:00-7:00
There are SO many FM in and around the Bean! Click here for a farmers market near you.

And if you want to read a good book about Animals, Vegetables, and Miracles (like making your own cheese) check this out. It’s one of my favorites!


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Scrumptious Corn Chowder

June 4, 2010

Today I made the most scrumptious corn chowder via my Crockpot.
It’s super easy and super delicious. Very simple, which was exactly was I was looking for in tonight’s dinner. Here’s the recipe for you (from my very trusty Fix-It and Forget-It Cookbook):
Corn Chowder
Makes 4 servings
6 slices bacon, diced
1/2 cup chopped onions
2 cups diced peeled potatoes
2 10-oz pkgs. frozen corn
16-oz can cream styled corn
(I used 2 16-oz packages of frozen corn and one 8oz container of heavy whipping cream. They don’t carry creamed corn at Whole Foods just FYI.)
1 tbsp sugar
1 tsp Worcestershire sauce
1 tsp seasoned salt
1/4 tsp pepper
1 cup water
Directions:
1. In skillet, brown bacon until crisp. Remove bacon, reserve drippings.
2. Add onions and potatoes to skillet and saute for 5 minutes. Drain.
3. Combine all ingredients into slow cooker. Mix well.
4. Cover. Cook on Low 6-7 hours.
5. ENJOY!!
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Grapefruit

June 1, 2010

I love grapefruit. Tart and tangy and the perfect breakfast for late spring/summer. Grapefruit is an excellent source of vitamin C, vitamin A, folate, potassium, and fiber. I like to eat it plain with a spoon, but it’s also especially excellent with a touch of sugar sprinkled on top, honey, or cut up and put into a fruit salad. YUM!
Here is another delicious way to add some grapefruit to your life:
Try a summer salad!


“A festive, colorful salad with the fresh flavors of summer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer.” – National Pork Board

Ingredients
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
salt and black pepper
Honey Balsamic Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil

Directions

  1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
  2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

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Kitchens of Interest

May 2, 2010
I started looking through the House Beautiful website yesterday. Because I love looking at interior design but really mostly because I was procrastinating on my work. I came across some of the most beautiful kitchens. I am such a sucker for kitchens. I can’t tell you how much time I’ve spent decorating my own kitchen and I only live in an apartment! Here are some of my favorites. They are all so gorgeous:
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