spring has sprung

How wonderful it is to be spring. I am so happy! 

We have chicks, and they are sweet as could be.

Seeds I have planted are growing roots here,

 And I eat like a queen.

Spring has most definitely sprung, thank goodness.

Happy spring!

Things are growing!

Though over the years I have grown to really love and appreciate winter for its cold and dark days, there is something that will always be special and joyful about spring. This year it seems to have come a bit early for me in Omaha, but it seems only appropriate to recognize the first day of spring (though it was yesterday). And a spring day it is indeed! Warm but drizzly, with a hint of pollen in the air. What a treat, too, with the trees blooming around the city and flowers budding everywhere! Even some tulips that I planted in January have decided to make an appearance, poking their noses out of the soil in front of our house. The birds too, are singing many a songs of spring. My body is rejuvenated.

As with all changing seasons, the coming of spring gave me a kick to decorate. I feel like we all have such a unique relationship with the spaces that we live in, and for me, I am better able to relate to my space if it is an ever-changing extension of my feelings (bless my roommates, who put up with my constant rearranging, redecorating and repeating).

Cat mint I foraged from the riverbed of the Platte

A couple of months back, when Christmas had past and everyone else was ready for winter to be through, Farren and I were out and about and I spied a evergreen wreath on the curbside headed for the dump. Now if you know me, you know I won't pass up a good opportunity for free craft supplies! So we pulled on over and stuffed the wreath into the trunk and headed on our merry way. Upon bringing it home, I removed the branches and pine cones from the metal wreath hoop and fashioned a new winter wreath, which hung in our front window until only recently. When the outdoor temperatures reached 80 degrees and spruce needles covered our floor, I decided it was time for a change. Using the metal hoop we had foraged from the trash, it seemed only appropriate (spring is the time for new life!) to give our little wreath a new spring life.

I started by wrapping a portion of the metal frame with some pastel yellow scrap fabric I had lying around. Then, I wove branches that I had recently pruned from our fence-line around the remaining portion of the wreath. Because they were freshly cut, they were quite flexible and easily able to take any form I put them in. For a final touch, I made homemade flowers using coffee filters and some pink and orange paints. Super easy and the result is really lovely! I have written how to make the homemade blooms below.

I think the wreath turned out quite nice and my roommates have not taken it down yet... Other things that would work well around a spring wreath  would be hollowed eggs, dried flowers or some lace. Really, anything you have lying around! Its always nice to spruce up your space, and its especially nice when doing so costs pennies. In this case, I really only paid for the coffee filters. And it was a nice project to work on outside, allowing me to enjoy the beautiful weather!

Homemade flower blooms
Coffee filters (two per bloom)
Acrylic paint, in warm colors (I used pink and orange)
Water
A plate
other supplies:
A line to hang the filters to dry
Paint brush (optional; I used my fingers!)
Something to hold the filters to the line (I used bobby pins)

Start by wetting the plate with quite a bit of water. Lay a coffee filter on the plate and add paint. I used my fingers, so about a finger-dip is plenty of paint. Spread the paint around and allow it to spread throughout the filter.

Each filter will be unique, so add more or less paint to each one for different blooms! Once the filter is painted to your liking, hang to dry. The paint will drip a little, so be sure you are not hanging them over your finest linens or your favorite shoes (unless you want to paint those too!). It only takes a couple minutes to dry if the weather is warm, so you can just keep switching out wet ones for dry ones.

Once you have as many filters painted as you'd like, you are ready to make the blooms. Start by taking one filter and bunching it in the center so the edges ruffle out, and the center is pulled together tightly. Then, place the center of the first filter at the center of the second filter and softly bunch the second filter to create a flower-like bloom. Using string, tie the two filters together!

I used the blooms on the wreath but they can also be used for other things. Consider tying them to single branches and using them in a bouquet. String some together and use them as a garland. Use them for gift wrapping! Really, anything you'd like to bring some springy fun to.

Other things that are happening in my life right now:

Big Muddy Urban Farm started our seeds!

Canning with friends! 

Plants I have gleaned, are growing happily

I hope you are enjoying and celebrating the spring.
Happy crafting!

Scrub-a-dub-dub

This is a pattern I concocted over the summer time, with inspiration from my friend Annie. It has been a long time coming, but after my dear friend Alicia requested it a couple of days ago, it seemed only appropriate to include it here on the blog! 


Using repurposed citrus mesh bags (you know, the ones you get onions and citrus in at the grocery store!), some cotton yarn and a couple minutes, you can have a great dish scrubbie, at little cost. Its also much cheaper than buying sponges and they last a long time! A win-win-win, if you ask me. 

The pattern for the scrubbie is super easy:
Ch = chain
Dc = single crochet
Slst = slip stitch

Round 1: Ch 4, slst to make a loop. 
Round 2: Ch 3 to create first stitch then Dc 9 into loop, Slst into first stitch to close second round. 
Round 3: Ch 3 to create first stitch then 2 Dc into each stitch, Slst into first stitch to close third round. 
Round 4: Ch 3 to create first stitch then 2 Dc into each stitch, Slst into first stitch to close fourth round. Ch about 15-20 stitches and Slst into first Ch stitch to create hanging loop; tie off.

Then, I fold the mesh material into a hexagon shape and stitch it around, using the middle row of stitches as my guide for where to stitch. As I go around the scrubbie, I adjust the folding of the mesh so that it is more circular. 

Also, use cotton yarn because it holds up nicely and doesn't get yucky. Then you can also put it in the dishwasher, microwave or laundry to clean it! 


Happy cleaning!
p.s. have any questions about the pattern? Leave a note and I will try to make it more clear! 

Secret cafe and a hootenanny!

Things are a brewing here in Omaha! And, Big Muddy Urban Farm endeavors comprise a majority of my daily activities these days. Lately, these endeavors have been filled with fun.

A couple weeks ago, we hosted a "secret cafe" as a fundraiser for buying raised beds at one of our growing sites. There were around 50 people who came to enjoy our four-course, sit-down, home-cooked meal! We spent the morning and afternoon cooking for the masses and at 6 pm, when people started arriving, the excitement began to build. Our menu included fresh greens, two soups, homemade pizza and tasty sweet treats. I prepared the a beer, bacon and bean soup which I have been quite fond of lately. Check out the recipe for that below! Our humble basement, that was temporarily turned into a restaurant for the night, was quickly filled:

 Before the guests arrived

After! With much food and laughter

Those who waited for seating enjoyed tunes by my dear friend and fellow Big Muddy farmer Matt in the living room. We were able to raise quite a lot of funds for our raised beds and will be building soon!

Beans, beans the magical fruit!

Beer, bean and bacon soup*
5 cups of mixed beans, uncooked
1 pound of bacon, chopped
1 onion, chopped
2 beers of your choice (I used a dark porter)
1/2 cup of molasses
1/4 cup of maple sugar
1/4 cup of brown sugar
chili powder
cumin
salt
pepper
Stock

1. Soak the beans overnight, then drain, rinse and cook them. Then, rinse them and set them aside in a bowl.

2. In the same pot, cook the bacon and onions until the bacon is browned and slightly crispy. Then, add remaining ingredients (including the beans that you set aside earlier!) and enough stock to cover the beans by about an inch. Allow to stew for an hour or so, adding stock or water as necessary.

Bon appetite! Enjoy with some hearty bread!
*this recipe was modified slightly from the Earth to Table cookbook

Southpaw Bluegrass Band, and a glimpse of the tiny dancers! 

Then, this past Sunday, our friend and supporter Lori planned a Hootenanny (which for those of you who don't know what that is, let me just tell you there are lots of great folk and bluegrass musicians that spend the night on and off the stage sharing their tunes! Lots of fun) to benefit Big Muddy Urban Farm and our urban farming neighbor at our site on 33rd and California, Chris, with his permaculture farm; Sweet Thyme Farm.

Both events were loads of fun, and it feels so special to have such positive community support. Thanks for your continued support and stay tuned for more updates soon.

I'm not sure how the weather is where you are, but it is in the 70s and shining today here in Omaha. So to that, I say:
"Happy spring!"

Introducing: Big Muddy Urban Farm!

It seems I have been a busy bee lately; hardly a moment to sit down. And, what might you ask, is keeping me on my toes these days? Well, I have quite the news! I have been busy working with several of my new and dear friends here in Omaha, to start a CSA (community supported agriculture) called Big Muddy Urban Farm. It seems, moreover, that I have landed in the exact right spot, surrounded by the best people possible, to nurture my soul and focus my energy. Right now, we are working to secure land and supplies and we are planning our crops so as to grow and sell 20 shares of our farm in the 2012 growing season; enough to feed 80 people for 20 weeks!

The people I am working with come from a diverse background; some having farmed before, some having only been interested in growing food on a personal level, some filmmakers about food and others just food lovers. Myself, I have grown only on a very small scale, in my parents' backyard and at the community garden plot I tended over the past two growing seasons with Jill and friends. I have been fortunate to be exposed to growing throughout my childhood, as my grandpa lives on a farm and my mom worked summers at Uriel Pharmacy as a grower. Though I am quite inexperienced in growing food, I have spent time writing and working on business plans and studying economics for the past four years; all the while interesting myself with food and growing on a text-book and experimental basis. I feel positive that while I have not grown food for a crowd before, my other skills will continue to contribute to the overall success of our group, on the foundation that exists with the others' skills and knowledge.

Surely we will encounter many struggles, and the support of our friends and families will be essential to our well-being; and is the basis for community supported agriculture. Know too, that I have been inspired by so many of you. Such inspiration has led me to this place-- and thank goodness.

Watch us grow, as the seasons change and the air gets warmer and the earth greener!

Chicken Soup for the Children's Soul

Two of my dearest little friends, Nadia and Vera, recently found out that I had a blog. Upon finding this, they asked, "Are we on it?" Unfortunately, to date, they have not made an appearance on my blog; and why not, I am not sure! They are some of the loveliest girls I know. So I said, "Share your favorite recipe, and I will be sure to post the recipe and include you in the post!" No more than 24 hours later, I had a recipe in hand and knew what I had to do.

Vera and Nadia, sweet as could be!

Here is what I was told:
"Nadia's and Vera's favorite recipes come straight off of the back of the Ramon noodles package and frozen breaded chicken package, respectively. They aren't much into gourmet dining. I usually have to force them to eat my homemade cooking."
--Nadia and Vera's mom, Olga


Not to worry, she said. "Oh, wait, there is one thing they really like; Russian Chicken Noodle Soup!"


So here goes nothing, I am trying my hand at their favorite soup. Unfortunately we don't live in the same state anymore, so they will have to trust me and my photos and perhaps some reviews by my trustworthy family members/taste testers extraordinaire, as to whether or not the soup was a success. This recipe is exactly how I was given it, though I used a whole chicken rather than smaller cuts. Follow and you will find Nadia and Vera's favorite recipe!

For fun and color, I used purple potatoes!

Russian chicken noodle soup (from scratch of course)

1 whole chicken, uncooked

1 1/2 medium sized onions, whole

1 1/2 medium sized carrot, whole

2 medium sized potatoes

1/2 inch diameter bunch of dill, uncut

2 med size bay leaves

4 cups of egg noodles, any kind

1. Wash the chicken and place it in a medium size pot. Peel the onions. Put the whole one in the pot, and set the remaining 1/2 aside. Do the same with the carrots. Take 2/3 of the dill, tie with string, and put UNCUT in the pot; set the remaining dill aside. Put both bay leaves in the pot. Add water to the pot so the contents are fully submerged under about 1 1/2 inches of water. Add salt and black pepper. Boil over high heat; after it boils, turn down to low. Trim and discard of the froth. Simmer for about two hours until meat is tender. Take the meat out, put it in a bowl, set aside. 

2. Chop the remaining onion and carrot and sauté in 2 tbsp of vegetable oil until onions are golden brown. Add to the broth and bring it back to a boil. Cut the potatoes into 1/2 inch cubes, add to the broth. Add the noodles. Cook over medium heat until potatoes are soft (about 10 minutes). Finely chop the remaining dill. Once the potatoes and noodles are done, turn off the heat, add the chopped dill, and cover. Let it rest for about 15 minutes. Taste and add more salt or pepper if desired. You may want to try adding 2 tea spoons of sugar- you'll be surprised at the subtle but very pleasant difference it will make. Skin the chicken and cut into small chunks. Discard the skin and bones. Add the meat directly to the bowl immediately prior to serving. Do NOT let the meat sit in the soup. Enjoy with soft white bread!!!


I would say, it is quite the wonderful recipe. I don't cook with dill a lot, but it surely added a nice flavor and the stock made by cooking the chicken with the vegetables lends itself to a flavor-filled dinner treat. 


Let the soup warm your soul.

Me and the girls, a year ago or so

Happy eating!

New year

What a wonderful year 2011 was. And I look forward to so many new prospects; where I will be surrounded by new friendships and supported by old ones. I was lucky as a duck to chime in the new year, with Jill in town; my first visitor since my move to Omaha!

 frosty windows in the wintertime

and dear friends in Omaha

Before the new year, I was lucky to spend much time at home. I relished in the season of winter; spending most days sleeping in and staying in my pajamas through the evening hours. As winter will hold a special place in my heart forever, I especially appreciated the connection I have with the kitchen through these cold, dark months. The warmth that radiates from the stove heats my body and my soul. It is a connection that I nurture as much as I can, as the warmth from cooking sustains me through winter.

This year, I have spent much time exploring the world of candy making. For the past several years I have been making caramels with my Poppa's recipe. It is a treat that I have spoken of before, but cannot be under-praised. My Poppa's caramels are of a quality unmatched by many other sweet treats, and they are especially delightful during this time of year. Earlier in the year, I explored the spices of gingerbread and came up with a new caramel; the gingerbread chew. It was a hit, and it spurred my further exploration of other tasty treats! This winter, I made three new caramel chews: chai, maple and hot cocoa. Of the three, I am most pleased with the chai chews. Though this is not to say that there won't be more of the others in the future. Rather, it seems that some perfecting needs to take place before sharing the latter recipes. However, I am happy to share my new recipe for chai caramel chews!

Also, it should be noted that if you are hesitant to make candies or caramel chews because you don't have a candy thermometer, please don't let this stop you! You can pick a thermometer up for close to 5 dollars at most every supermarket or grocery store. And it will be 5 dollars well spent.

From left to right: hot cocoa, gingerbread, chai, maple, plain 'ol caramel

Chai Caramel Chews
4 cups of white sugar
1 quart of white corn syrup
1 pound of butter
1 quart of half and half cream
1 tablespoon of green label tea
1 tablespoon of red label tea
6 green cardamom pods, crushed
2 teaspoons of ground cardamom
Sea salt

1. In a small sauce pan, brew teas and cardamom pods in the half and half cream. Don't boil, but heat until the cream is a dark hue with the brewed tea. Strain the tea leaves from the cream and discard. 


2. Place the sugar, corn syrup, butter, cream and remaining cardamom in a large, heavy bottom saucepan. The pan should be at least 8 quarts or larger. Heat over medium-high heat until the mixture comes to a boil. 

3. Continue boiling while stirring until the mixture comes 247 degrees (medium-hard ball stage), approximately 1 hour.

4. Remove from heat and pour into a well buttered 9x13 inch cake pan. Sprinkle with a tablespoon or so of corse sea salt. When thoroughly cooled (a few hours; be patient!) invert the pan and remove the caramel onto a cutting surface. Cut the caramels into long 1 inch strips with a buttered pizza roller. Then cut the strips into 1 inch squares. Wrap them in waxed paper and share with your friends.


Happy new year and happy sweet treat eatin! 

Winter is here!

But first a recap of my fall, in photos:

much time was spent, with the most beautiful people I know.

 

 

cooking with dear friends!  

and free food, saved from the trash!

And now, Omaha. A wonderful place, filled with new wonderful people! And finally, a chance to prepare food for myself again. Today, my project, inspired by my Milwaukee friends (who constantly inspire me!) and some milk that was about to go sour: homemade yogurt! A week or two back, I had purchased plain yogurt from the grocery store. Remembering Lauren and Bridget's resourceful use of remnant yogurt and milk, I thought to keep a small portion of the yogurt in order to make more in the future. It turns out, that the process is quite simple! And in the spirit of saving not wasting food, I tried my hand at some homemade yogurt today, with our milk on the edge. 

To make your own homemade yogurt, all you need is: 

A half gallon or so of milk (preferably 2% or whole) per every 3/4 cup of plain yogurt and a crock pot (or something to incubate the yogurt)

1. Pour the milk into the crock pot, and heat on low for 3 hours. The milk will become somewhat bubbly on top, but should not boil. This step helps to kill any unwanted bacteria! After 3 hours, turn off the crock pot, wrap it in a towel and allow to cool slightly. 

2. After 2 hours of cooling, add the yogurt and stir to incorporate. Wrap it back up with a towel and allow to set for another 8-12 hours, until the mix thickens. After it has set, stir and store in the refrigerator. 

*Save a cup at the end! And you can do it again!! 

Its easy as could be, and quite price efficient too. If you don't love plain yogurt, try adding honey or jam to add flavor! 

Happy cooking (and yogurt making!)

p.s. it is a winter wonderland in Omaha

New Ground; an update from Omaha

Hello from the land of gateway to the west! 

Much has happened in the past couple weeks. I moved to Nebraska! Since I have arrived, I have settled myself and my things into a community house, where I live with three others; Francis, Alan and Farren. Francis, who owns the home, is a very active member of the community. Alan is also very active in the community, with a focus on trees and forest ecology. For the past week or two, he has been helping with prairie burns in the area. I am interested to take in as much of their knowledge of the community as I can. It is as though I couldn't have found a more perfect place to live, as I transition into this new city. My housemates are connected to all the people I would otherwise want to know, and have graciously welcomed me into their lives and introduced me to the people in their lives. Farren, who just moved in a couple of days ago, is here to work at a local non-profit. I am excited to know them all more! 

And me? I am working for the Nebraska Sustainable Agriculture Society, as the Urban Agriculture Specialist (woah!). What the heck does that mean? Good question. I am not quite sure yet. The position is mostly unwritten, so I have a tremendous amount of flexibility. At this point, I have been using my time to acclimate myself with the community. In doing so, I have attended the meetings of several organizations' meetings; which has been very rewarding on many fronts. To name a few, I have been connecting with: City Sprouts Omaha, Food Not Bombs, No More Empty Pots and Transition Omaha.

I have been cooking a lot lately, too. Perhaps you are wondering why I keep writing boring details of my life rather than recipes. But consider this post an explanation for my lack of recipe-writing. I have been busy as a bee, flitting from one state to another, with many adventures along the way! I have also been settling in my things so that I can live here and be healthy and full. Now that I am a bit more settled, however, it seems that I will again have time to share my recipes and food adventures, as I continue to forage, cook and preserve my own food.

Thanks for listening!
Happy Thanksgiving season.

Thankfulness

I am thankful for the food I eat and the people that I share it with.

Happy November!

 Me as a little smidge

Halloween is the ultimate nostalgic holiday. While other holidays seem to have a sense of nostalgia as well, Halloween has such a sensory connection, that it becomes nostalgic on many levels: what costume did you wear? what candy did you have? By Halloween, the leaves have usually fallen, and the air is crisp (and if you live in Wisconsin, it might be one of the first cold days of the year as well!).

 My dearest friend Liza and I, at our first Halloween we could be excited about!

This year, while I didn't have a costume or a Halloween party to attend, I spent my day creating a new and memorable concoction; one that would have even the spookiest of witches wishing their brew was as good as mine! For those of you who know my family personally, you may recall that fall is the season for the Clark's caramels. A tradition my Poppa started quite a while back, of making caramels for the fall and winter holidays. 

Little witch, age 2 1/2

To put a twist on a holiday classic, I tried my hand at gingerbread caramels! And I must say, they turned out quite delectable. 

Gingerbread Caramel Chews

3 cups of white sugar
1 cup of brown sugar

1 quart of white corn syrup
1 pound of butter
1 quart of half and half cream; split into 1 cup and 3 cups
3 or 4 tablespoons of ground cinnamon

2 tablespoons of ground cloves

2 tablespoons of ground ginger

1 tablespoon of ground cardamom

1 tablespoon of ground nutmeg

1 teaspoon of vanilla

Kosher salt

1. Place the sugar, corn syrup, butter and 1 cup of the cream in a large, heavy bottom saucepan. The pan should be at least 8 quarts or larger. Heat over medium-high heat until the mixture comes to a boil. Then, gradually pour the remaining cream into the boiling mixture, in a fine stream, stirring constantly. Add spices and stir well, to incorporate.2. Continue boiling while stirring until the mixture comes 247 degrees (medium-hard ball stage), approximately 1 hour. For softer chews, heat to 242 degrees.

3. Remove from heat and stir in vanilla. Pour into a well buttered 9x13 inch cake pan and sprinkle with kosher salt, lightly. The salt helps to bring out flavor later, but too much and you will be grabbing for a glass of water!

4. When thoroughly cooled (a few hours; be patient!) invert the pan and remove the caramel onto a cutting surface. Cut the caramels into long 1 inch strips with a buttered pizza roller. Then cut the strips into 1 inch squares. Wrap them in waxed paper and share with your friends.

Tasty treats, no tricks necessary

Note: If you accidentally heat the caramels too hot, not to fear! Just allow them to cool. Then, reheat the caramel mixture with an additional 3-4 tablespoons of water and bring to 247 degrees. Add the vanilla again, and allow to reset. If the caramels aren't heated high enough, then not to worry, just reheat them again to 247 degrees and add the vanilla again and allow to reset.

Also, to taste test the caramels as you go, dip a spoon in the mix and allow to cool. I found myself adding more of some spices as time went on. It really is an experiment, so adjust as you go, to your liking! Now this is really a sweet treat to die for, especially at Halloween time.

Happy Halloween, from me and Liza last year:

Liza was "Cold" and I was Pippi Longstockings!

Happy treating!

Falling in and out of love

My dear friend Alex, a wonderful musician and inspiring individual filled with wanderlust, sang a song once that has been stuck in my head since. It was a cover of the song "Cold and Blind" by Possessed by Paul James (who lately, I am in love with), and he sang it with the equally inspiring Caley Conway (who has a voice like none other!). Silly me, the only words I could remember were "... feel no consequences; falling in and out of love". So imagine me, like a broken record, singing this line over and over, till it was as natural as breathing. Though the actual lyrics depict a rather grim story (as Alex and I later discussed, after he shared the remaining lyrics), the line I first recalled has embodied another meaning for me, as of late.

An old, but favorite image of mine: hello, Fall!

This summer has been a continuous transition phase. As I have previously written, I have moved from place to place and fallen in and out of love with every place I have landed. This past month, Annie and I adventured across Wisconsin and Iowa, peddling our way on bicycles from Milwaukee to Omaha, Nebraska. Six-hundred miles later, and I have fallen in love and out of love with many things: I am in love with all of the people who shared their homes, families, shelter and food. I have fallen out of love with the notion that I can do things on my own; which surely I can, but I can guarantee it wouldn't be nearly as exciting! On the contrary, I am in love with the reality that while I can transport myself 600 miles, and I am equally in love with the reality of all the while being completely dependent on everyone else.

 Ready to ride, with a windsock made by Vanessa!

 Annie, packing her bike, about to head out

 600 miles later, we enter Nebraska: OMAHA! 

We made it! 

Before I move myself and belongings to Omaha for a more lengthy stay, I am home with my parents for the next couple weeks, and I plan to use this time to fall back in love with resting (which may also be called "being lazy as a bug"), and cooking. It has been a while since I have had a chance to do either of these things. In fact, rather than being as lazy as a bug, I spent most of the summer being as busy as a bee! It seems silly in retrospect that I was so busy, but I wouldn't change a minute of it, as I crafted till the wee hours of the night, and biked the streets of Milwaukee with my best friends. I am in love with Milwaukee and all those around me.

The other day, before Alex moved to Denver for the time being (recall, his great wanderlust; truly admirable), we spent the day casually exploring our favorite things in the city. We sampled cheese and shared a beer, we spent time with Michael at the Spice House, and then spent the afternoon exploring new parks and falling in love with a new side of Milwaukee. The evening ended with soup: filled with vegetables harvested from the garden Annie tended, and spices new and old, from the Spice House and from the spice shelf of my summer residence. A beautiful night, indeed.

Chili spices from the Spice House; The embodiment of fall

Clockwise from the top left: Turmeric (freshly ground!), Aleppo Chili Powder, Ground Ancho Chili Powder, Organic Garlic Powder, Guajillo Chili Powder

Of the new spices that I found at the Spice House with Alex, there was one I was quite excited to use: powdered porcini mushrooms. As I have spent the summer falling in and out of love with people, places, and things, I decided I would make a recipe that many already love in a new way, equally lovable. When asked (numerous, numerous times by my parents) to use the bountiful supply of our last harvest of green beans, I new just what I would do: green bean casserole. Originally, green bean casserole was created by Campbell's Soup Company in the 50s as a "quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell's Cream of Mushroom Soup" (Campbell's). Times have changed, and thank goodness for me, I don't have a bountiful supply of canned cream of mushroom soup (at least not since I stopped buying canned food, last August). As of last Thursday, however, I do have a supply of powdered porcini mushroom! Let the revamp begin.

Green Bean Casserole (new and improved)
For the sauce:
2 cups of milk, I used 2%
1 tablespoon of dijon mustard
1 tablespoon of horseradish
1 tablespoon of finely chopped garlic
1 teaspoon of soy sauce
1 tablespoon dried porcini mushroom powder 
   (available here, in case you aren't so lucky to live by a Spice House)
2 tablespoons of cornstarch
Salt and pepper, to taste


1. Combine all the ingredients, save the cornstarch, in a small sauce pan. Heat over medium low heat until the mix begins to steam, stirring to incorporate all ingredients. 


2. In a side dish, add water to the cornstarch and combine until it is completely dissolved (Don't just plop it into the other ingredients, or you will have a really lumpy sauce! yuck), and gradually pour into the sauce pan, stirring constantly. 


3. Increase the heat to medium, and stir constantly until the sauce begins to boil softly. Cook until the sauce thickens and drops off a spoon, rather than pours. Remove from heat. 


For the casserole:
1 pound of green beans, cleaned (homegrown!)
Homemade mushroom sauce (see above) 
1/4 cup of homemade bread crumbs
1 purple onion, chopped

2 tablespoons of butter

1/4 cup of shredded parmesan cheese


1. Place all the green beans in a small casserole dish. Pour the sauce on top of the green beans and spread the bread crumbs over the sauce. 


2. In a skillet, sauté the onion in the butter until they become translucent. Remove from heat and distribute evenly atop the bread crumbs. Top with the cheese.


3. Bake in the oven at 350 degrees for about 1 hour or until the green beans are cooked through. Bon appetite! 


I do hope that you too will love this new spin on green bean casserole. Some people may think I am crazy for not purchasing canned/packaged foods, but let me just say, I have fallen in love with food more since I have forgone store-bought alternatives. While there are moments when cooking an entire meal seems more daunting than biking 600 miles with hills and wind (aka across Iowa), but somehow, I am still in love. 


Happy eating!

Final craft stand of the season this Saturday!

The craft stand has been a staple in our summer this year, as Annie, Jill and I crafted our little fingers off. We have had such a wonderful time sharing our creations with our fellow Milwaukeeans, and have appreciated all the support we have received from both our friends and family, and also from new friends and perfect strangers. We have fought the elements, but with much support from our friends as well (Thank you Kathy, from MKE Localicious, for so graciously lending us your tent!). All in all, it has been a delightful summer. We do hope you will join us for our final Saturday market, this Saturday, October 8th, between 10am and 2pm at the Beans and Barley parking lot. After the market is complete, we will be listing our crafted items online. I will share this web address with you when it comes, not to worry!

Incase you are on the fence about coming, I have recently made a batch of my grandpa's famous caramels, and they will be conveniently located at our stand (and they will be free!). We really hope to see you there, and thank you all again, for your support. We could never have done it with out you!

Here are some photos of our stand lately (at Made in Milwaukee):

Happy fall! Hope to see you Saturday

Fall returns

Goodness! How quickly time seems to go when you are as busy as a bee (like me, and most of those I know around me). I am delighted to be surrounded by trees that are shifting colors. This summer has been a summer of transition for me, as I have moved from the garden unit to reside temporarily with some of my friends and now back home (but only for a quick minute, as soon I will embark on a new adventure in  Omaha, Nebraska!). Not only have I watched friends move in and out of Milwaukee, I have transitioned from working full time to working only at the craft stand. I have traveled to visit friends and family, all of which has been wonderful. Needless to say, however, it has been a long period of transition, and I am getting increasingly excited/anxious to settle in my next home. It is comforting for the seasons to be in a state of transition as well, because it reminds me that I am not the only one transitioning. It reminds me that things are always transitioning!

happy fall! 

A brief recap of the past month or so:
It was prime season for sailing, which my dad was happy about. We explored lake Michigan, which I will miss when I move from Milwaukee. It really is a beautiful place.

Bridget and I, on Lake Michigan

My family was delighted to have our friend Mai visit us from Japan, for the month of September! She had lived with us for about 9 months a few years back and this was her first return visit. What a wonderful time we all had.

My mom and I canned pears from my grandpa's tree. This year, his single pear tree yielded 200 juicy fruits! Imagine a pear that is actually filled with juice. As soon as you take a bite, sweet juice is pouring out. Quite the special treat, indeed. He also had plenty of fresh and delicious apples, which were enjoyed thoroughly by Mai, my cousin Claire, myself, and the ponies!

I visited Omaha to watch John and several of his friends run an ultramarathon (50k!) in the countryside of Nebraska. Annie and I were their support team, as we leapfrogged with them via automobile, with water, gear and plenty of homemade granola bars (see below for the recipe!). They all finished and in great stride and Annie and I received many high-fives from other race runners, and were recognized by some as the best crew!

We celebrated harvest season, with a potluck at the community garden. It was quite a successful season, as all the beds were filled and our harvest was plentiful. My best friend from the garden Jamarion even came! 

This past weekend, I visited Jill at her new residence in Missouri. We then traveled South to visit my dear Mema and Poppa. Of course, we made caramels, which are always a treat. This time, we sprinkled the top with sea salt before the caramels had set. This added quite a tasty flavor to the delicious morsels. We enjoyed the fall weather of southern Missouri, and even tried our hand (unsuccessfully) at persimmon butter. There are several persimmon trees in their neighborhood that are fruiting now. What beautiful fruits they reap, unfortunately several unripe fruits spoiled our batch. A minor setback, compared to the rest of our lovely visit.

 Jill with our persimmon bounty

Game night, with Mema and Poppa

And what is next? Next week, Annie and I are embarking on a 600 mile bike ride. Perhaps we are a bit crazy, but what better time to go, then now. The trees are practically yelling at us to get biking! We will first finish up our craft stand season, but then the road is ours.

To prepare, we have been biking quite a bit, and have fixed up our little bikes so they are road-ready (thanks to our friends at Milwaukee Bicycle Company!) Today, I am preparing some food for the road. A hybrid from the ultramarathon bars I made a month back, we hope these treats keep us going, even when we are feeling a bit defeated. As you may know, we don't let traveling or even camping prevent us from enjoying a tasty treat. With a little planning, you can have great food no matter where you are!

Open-road Bars of Encouragement

1/4 cup of chunky peanut butter
1/4 cup of honey
1/4 cup of sorghum
2 tablespoons brown sugar
1 1/2 cups puffed wheat, rice or kamut (I used Kashi 7 grain cereal!) 
1/2 cup bran buds or Grape-Nuts cereal
1 1/2 cups rolled oats
1/4 cup of pecans

1/4 cup of almonds
1/3 cup salted sunflower seeds
cinnamon

1. In a medium sauce pan, warm up the peanut butter, honey, sorghum and the brown sugar until the sugar has melted and peanut butter has thinned out.

2. Mix together the dry ingredients in big bowl and dust with cinnamon. Pour liquid on top and mix it up so that everything is equally coated. 

3. Then, spread the mixture into a well greased pan. Press mixture down with a piece of greased wax paper (otherwise you will have granola-hands!). Bake for about 25 minutes at 325 degrees.

4. Allow the bars to cool down completely before cutting. When they are cooled and solid, cut the bars into individual sizes and wrap with wax paper or put in little baggies. Enjoy! They will last for about a week at room temperature, but you can also refrigerate or freeze them so they last even longer (this shouldn't be a problem, because they will likely be eaten before too long!) 

Maple-cinna-raisin Bars
2 cups of rolled oats
1 cup of puffed wheat, rice or kamut
3/4 cup of packed brown sugar
1 cup of flour
3/4 cup of raisins (my mom made our raisins!)
3/4 teaspoon of salt
1/2 cup of real maple syrup
1 egg, beaten
1/2 cup of vegetable oil

1. In a large bowl mix together everything except the last three ingredients. Pour the remaining ingredients over the dry ingredients until everything is coated. Pat into a greased pan.

2. Bake at 350 for about 30 to 35 minutes or until the bars begin to turn golden brown. Cool for 5 minutes and cut the bars while they are still warm. Be sure to cut them while they are warm, or it may be too hard to cut. Bon appetite!

Ultramarathon Power-packed Bars
1/4 cup of dried figs, chopped
1 cup of dried dates, chopped
1/4 cup of butter
1 teaspoon of salt
1 teaspoon of vanilla
3/4 cup of honey
1/2 cup of sorghum syrup

1/8 cup of chopped walnuts
1/4 cup of pumpkin seeds
1 cup of chopped almonds
1/8 cup of flax seeds
1 1/2 cup of sunflower seeds
1/2 cup of dried cranberries
1 1/2 cup of coconut flakes
2 cups of rolled oats
1 cup of chocolate chips
1 tablespoon of cinnamon

1. Mix first set of ingredients together and heat over low heat on the stovetop until combined.

2. In a really large bowl, mix together the second set of ingredients. When the syrup is combined, pour over the dry ingredients. Using greased wax paper, press all of the ingredients into a pan so they are really packed in!

3. Bake at 250 degrees for about 25 minutes. Cool, cut into bars (they will be a bit crumbly, but this makes them delicious) and wrap. For these, we found it easiest to place them into zippie-bags. Store in the refrigerator or freezer for longer shelf life.

*For extra fun, Mai and I made labels for each of our marathon bars, with little inspirational messages for the runners. I think they appreciated that :)

Open road, here we come, with treats!