I am a lucky girl.
I live in the foothills of the Berkshires, surrounded by farms of all types — produce (veggies, fruits, herbs), pasture-raised meats, apple orchards, free-range chickens, dairy farms that turn out delicious cheeses, and more. For any cook, this is an almost indescribable blessing. I can get the very best AND get to know the people who produce it.
With summer crops at their peak right now, I have a large variety of produce to choose from every week. Doing some menu planning, I called three of my favorite farmers — New Leaf Farm, Hawk Dance Farm, and Honey Dog Farm — to check on what each was harvesting
(Did you know that they all grow different crops — sometimes VERY different? Even when they plant the same vegetables as another farmer, it could be 2 weeks earlier or 3 weeks later, so the harvest times are completely different. AND even when it is the same vegetable at the same time, the VARIETIES of that vegetable can be radically different. I didn’t realize the extent of these differences in farming, until I moved here and got to know them better — amazing how much I was a victim of supermarket ignorance). Read the rest of this entry
Forget what your usual potato salad tastes like…. this is a whole new approach!
To discover the “quick and tasty”, you will have to take my word for it; for the nutrition, check this out:
When my youngest niece was about 6 years old, I got a chance to babysit for the evening, which included making supper for her. I kept it simple, not being sure what 6-year olds eat these days. I did know that I should include at least one green veggie, so I steamed up some healthful broccoli and offered it to her.
She picked up the florets one by one and chomped the tops off, leaving the stalks on her plate. When asked why she only ate half of the broccoli, she said “Aunt Laura! I only like the tree branches, not the trunks!”.
Whether you are a branch-eater or enjoy the whole tree, I’ve got a fantastic summer broccoli recipe for you. It’s easy to make; tastes exotic and fresh; and avoids the use of mayo that is so common in many other summer salads. Read the rest of this entry
Deviled eggs are one of those classic dishes that many of us remember from childhood. Here is an updated version that brings some zing to the dish. Replacing the traditional mayonnaise with yogurt also brings down the fat count — but not the taste, I guarantee it!
A dozen large or jumbo eggs
6-8 oz plain yogurt *
2-3 T finely minced red onion
1 T Hurricane Curry spice blend by Your Spice of Life
½ tsp sea salt
Hardboil the eggs, then cool and peel. [Not sure how to hardboil a perfect egg? Check out these helpful instructions: http://www.wikihow.com/Hard-Boil-an-Egg ]
Slice eggs carefully in half and remove the yolks to a medium bowl.
Using a fork, mash the yolks until smooth.
Add the remaining ingredients, and blend until mixed well.
Taste mixture and add more salt and/or Hurricane Curry to your taste.
Blend well and carefully spoon into egg halves (or, you can pipe the filling with a pastry bag, or a plastic sandwich bag with the corner snipped off).
Refrigerate for at least 30 minutes, to allow the filling to set.
When ready to serve, place on a pretty serving dish. Dust edges very lightly with Hurricane Curry, and garnish with fresh parsley or mint if desired.
* you can use a mixture of 2/3 plain yogurt and 1/3 peach or mango yogurt, for a slightly more exotic taste.
© 2011 Your Spice of Life ~ an original recipe!