Archive for the ‘Produce 101’ Category

Creamy One Pot Pumpkin Pasta

Thursday, November 13th, 2014

One pot pasta ideas have been super popular for quite awhile now.  The idea was pretty revolutionary for me – you put basic ingredients in a pot for 20-25 minutes and end up with pasta in a delightful sauce.  I had nothing planned for dinner so it was a perfect night for this miracle dish.  Of course, it is still pumpkin palooza so I shook it up with some pumpkin pizzaz. This pasta was wonderful!  It was easy, creamy and delicious. (more…)

Savory Persimmon Sauce

Thursday, November 13th, 2014

I was gifted several persimmons at pickup last week and I knew that I wouldn’t get them all eaten or baked before they went bad so I had to really think outside of my box for other uses.  I came up with this delectable persimmon sauce to serve over leftover turkey breast.  My big kid (hubby) isn’t a very adventurous eater and would definitely give a side eye to fruit on his meat (welcome to my life) so I just didn’t tell him what the sauce was.  After he happily ate up his serving, I (smugly) confessed that it was a persimmon sauce and he still got seconds.  My daughter loved it too.  We’ll definitely be doing this again while persimmons are in season.  It would also be yummy on chicken or pork. (more…)

Jalapeño dressing, better than pancakes

Wednesday, November 12th, 2014

Salads are a great way to use up my basket contents and it is just so convenient for me to keep a huge bowl of salad in the fridge. I serve salad as sides several nights per week so I try to keep salads interesting for my family and one of the easiest ways to do that is by keeping tasty dressings on hand. We all love jalapeños in my family (even my 5 year old) so I wanted to make a jalapeño dressing. The result is bright and flavorful jalapeño vinaigrette. My daughter declared that this dressing was better than pancakes. (more…)

Caramelized Fennel with Goat Cheese

Saturday, November 1st, 2014


Not so long ago, I didn’t really know what to do with fennel.  The strong licorice type smell really turned me off.  However I hate to let things go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months.  Tonight I wanted to switch it up and make fennel the star in a side dish.  I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.

Caramelized Fennel with Goat Cheese

Caramelized Fennel with Goat Cheese

Ingredients

  • 1 fennel bulbs
  • 3 T butter
  • Dash of crushed red pepper
  • Salt
  • Pepper
  • Goat cheese

Instructions

  1. Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
  2. Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don't want to crowd your pan, so you will probably need to do this in batches.
  3. Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
  4. Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.

Hearty Pumpkin and Sausage Soup

Friday, October 31st, 2014

It isn’t just fall, it is pumpkinpalooza!  This is the time of year when I go overboard on buying pumpkins for every corner of my house and cook pumpkin in everything that I can get away with (without driving my family too crazy).

I spent the day at a field trip at a farm with my daughter’s kindergarten and was absolutely exhausted when I got home (kudos to our teachers for doing that everyday!).  I had roasted and pureed pumpkin in my fridge so this soup was low effort, warm and comforting – just what the doctor ordered!  Of course, you could also use canned pumpkin. (more…)

Oh My So Much Pumpkin

Wednesday, October 29th, 2014

This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
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Potato Fennel Cheese Soup

Tuesday, October 28th, 2014

Tuesdays are particularly fun at our house!  There’s piano lessons, and of course it is produce ordering night.  This particular Tuesday was a special sort of challenge.  It involved fence defying goats, hopping fences after them, trudging through recently irrigated muddy mosquito filled pastures, getting the little Ms. Special Pants, Long lost bucking bronco, rodeo Jersey Family Milk Cow in the corral without a rope because I didn’t remember it as I dropped my shade structure project and ran to the back of the pasture after the goats.  It was fun!

I got home and quickly looked in the fridge and threw together a soup with everything but the kitchen sink.  It was AMAZING!  There’s not a drop left and the house smells so good that when the Mr. gets home from the airport he will look at me with puppy dog eyes even though he already ate dinner. (more…)

Chipping, carrots that is!

Thursday, October 23rd, 2014

 

I found myself trading avocados a couple baskets ago for some extra carrots. Not realizing at the time I had 2 one pound bags already. Now what can I do with them???? I know carrot chips. There is nothing like homemade chips of any kind and carrots are one of my favorites. You can do sweet or spicy, hot or just plain salted. Really anything goes with carrot chips so let your imagination fly. And no one needs to know they are healthy. (more…)

Black Mamba jam – an exclusive!

Friday, December 27th, 2013

Black Mamba Jam

I’m always on the hunt for a new jam since I opened my cottage food business… or since I started my garden. No, maybe since I decided my life’s goal was to become a mad scientist in the kitchen… that sounds more like it.  It’s amazing how I just drool over everything I put into the baskets for ya’ll and just hear those gears churning and whirring and ideas fall into place.  This recipe though… This came from a whole new avenue, even for someone as random as I am.
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Plummy Passion Pack – July 2013

Friday, July 12th, 2013

As you go through your Plummy Passion Pack it’s fun to identify what you are eating!  It’s a family tradition in our house to cut one of each type into small chunks and try each type.  Each person chooses their favorite!  Have fun with your pack!