French Frisee Salad with a local twist

One of the things I love about being a member of Fair Shares, a combined CSA, is I an forced to look at food creatively and try new things.  I am not about to pay them money each week, just to throw away the food.

Last week I got one of those foods that made be try something new -- curly endive.  I wish I had a picture of what it looked like, It came in a "head" that was three times wider than it was tall, and the leaves are curly.  I did a search on the internet and found a great recipe that used eggs and bacon, both items I had on hand from local sources. 

I made a Frisee salad for three using this recipe.   (or something similar to it -- I never follow them exactly. )

I removed the endive from the core and core it into bite size pieces, washed it and dried in the salad spinner.

While I was doing that I fried the bacon so it could be broken up into the salad.

Last I poached three eggs (from Dry Dock Farms).  It was my first attempt at poaching eggs and it was much easier than I thought.  I watched a few youtube videos, but the main thing I learned was the water should just be getting ready to boil, you know the point where there are bubble on the bottom of the pan.  Then you slide the eggs into the water from a cup, not directly from the shell.  I cooked them until it looked like the white were completely cooked and the yellow was beginning to set.

 I used the dressing from the recipe (olive oil and Dijon mustard) but can't really say I noted the dressing much.  The egg became more of a dressing as I ate the salad.  The bacon (Hinkelbein Hills Farm) was a nice addition.

I enjoyed it a great deal, but don't know if I till be making it again.  My girls wouldn't even touch the eggs.  They ate the salad with left over chicken sliced on top.

What says end of summer better than Fried Green Tomatoes?

More End of Season Goodness


I went to look at my little garden in the backyard over the weekend and found a few green tomatoes, as well as a few lonely peppers.  I have to admit I was thrilled.  Eating fried green tomatoes has become a personal tradition at the end of summer.  Instead of feeling sorry that the summer has ended when the beautiful red globes disappear, I'm excited to see the potential of firm green goodness.  


We had a seasonal dinner featuring all local foods -- bison burgers (bowood farms) , corn (which I had picked up at Tower Grove Farmers market and frozen in early September), sauteed peppers and onions and my beloved fried green tomatoes.  And like all good seasonal veggies, you've got to jump at the chance when you see it.


The sauteed peppers featured a variety of peppers from my own garden and some from Fair Shares.  It also  included caramelized onions.  No special seasoning -- nothing to take the fresh flavor from the seasonal goodies.  


Which leads to my favorite part of the meal, the fried green tomatoes!  They are super easy and super tasty.  Just slice the tomato, dip in milk, then flour, then whisked eggs.  You usually should add salt and pepper to the flour, but I opted to use a little Chicago Steak Seasoning from Penzey's  (if you live in the St. Louis area you at buy at the Penzey's store on Manchester Rd, in Maplewood)

The best cookies ever

Disclaimer -- these are not made with local ingredients -- they are just made with love.


My daughter has now been away at college for a month. In that time I've sent Grandma Neva chocolate chip cookies and carmel corn.  This weekend I decided I need to make something new a special and searched the internet for the "best cookies."  Of course people have a lot of different ideas, but one jumped out at me--  Samocolate cookies .  Lipstick blogger was trying to create a cookie that included the key ingredients of a Girl Scout samoa cookie -- chocolate, caramel and coconut.  My grandma Neva had said to include coconut in her cookies, but I'd never tried it,  and I loved the idea of using carmels in a chocolate chip cookie so knew I had to give it a try.

I used lipstick blogger's idea of toasting coconut (I used sweetened, shredded coconut) then rolling a small piece of good quality carmel it.   (I even bought my carmel from her Etsy website.  It was good, but having it shipped on a hot day wasn't good.  I found a box of melted gooey caramel in my mailbox)  I put the coconut enrobed caramels in my grandmothers recipe and found a new creation.  As you can see from the photo some of the caramels melted through, so I will make sure to use enough cookie dough to surround the carmel next time.  The key was to have a full tablespoon of cookie dough placed on the greased cookie sheet, put the carmel in the center, then top with another tablespoon of dough.  I used a pampered chef small scoop to measure the dough and when I used a full scoop, it was perfect.

Grandma would be proud.   (and yes, Katie I shipped the cookies today.)

End of Season Goodness

Trout and Peppers

Summer is quickly coming to an end and so is my source for flavorful, local produce.  This weekend we have had two amazing locally sourced meals.  Friday night was had trout from Troutdale Farm.  I baked it at 375 degrees for 35 with a little mexican fajita seasoning.  While it was baking I made a sauté of shallots (onions would work, too),  a variety of peppers, some garlic and a few red pepper flakes.  When the shallots had caramelized, I splashed on a little balsamic vinegar.  The combination made a great topping for the fish, and was a great way to use some last produce of the summer.   

                   Pappardelle Pasta, Sausage and Chard

I know this one isn't as pretty, but it is just as tasty.  

Saturday morning we made a quick trip to the Tower Grove Farmers market to see what kind of end of season produce the farmers had on hand.  I was pleased to find more corn, which I blanched, cut off and froze; green beans, which I will blanch and freeze; okra, and chard.  Remembering we had Pappardelle Pasta in our freezer from Mangia Italiano, St. Louis, I decided we had to get some of the bolognese sausage I love from salume beddu.   

It is always fun to talk directly to the producer to get ideas of how to use the products.  I told the man at the salume beddu booth I was going to put the sausage with pasta and chard, like he suggested last year.  He reminded me to include onions and garlic.  I already had locally sourced shallots from St. Isidore farms and garlic from Bellews Creek, so I had it all!  

I did make a couple of additions at the last minute.  Remembering how good the peppers were on Friday, I added a pinch of red pepper flakes and splash of balsamic vinegar.  And I had some pine nuts left from another recipe that I threw in with some shredded methuselah cheese (from Heartland Creamery) at the very end.  It was a hearty, tasty lunch on a cold, wet day.  

Jelly Success!!!

Last year when we were receiving a lot of peaches in our Fair Shares CSA share I decided to make peach preserves.  It wasn't hard at all.  I followed the directions and they turned out fine.  This year we received grapes for a couple of weeks in a row.  We weren't eating them so jelly seemed like a good idea.  Like other projects I know nothing about I went out to the web and started reading everything I could.  It seemed the main idea I kept finding was to not play with the recipe.  Jelly needs a scientific balance of juice, sugar and pectin to set and changing the balance would end up with a runny mess.

The problem I had with that was the recipes seemed to have different ratios.  I knew I had been successful with canning tomatoes from the pick your own website, but the writer there was saying to add more pectin than the ball canning instructions, which seemed like a good source since they sell the ingredients.  I opted to follow the instructions that came with my pectin, which was a mistake.  I ended up with 8 jars of grape syrup.

Luckily the writer of the pick your own website was nice enough to include directions for how to fix jelly that doesn't set.  It wasn't too hard, and I now have tasty grape jelly.

You can follow all the directions on that site, but I wanted to share some thing I learned.  First of all, don't be afraid of having grapes, or worry about the skins.  To make jelly you just need the juice.  I put the whole grapes in my food processor and chopped them a little.  You then cook them on the stove to release the juices and strain it through a cloth.  All the seeds and skins stay in the cloth, and the heavy juice strains through.  I had 4 lbs of grapes and ended up with 5 cups of juice.   It was all very easy.

I made full sugar jelly this first time because the sugar free sounded harder to get to set.  Recognizing the difficulty I had, I 'm glad I did, but now I feel ready to try sugar free.

I highly recommend you give making grape jelly a try.  It feels great to know I could get it to work, and I know you will, too.  Any suggestions on what to make jelly out of next?

Homemade Grape Jelly

I'm not posting a picture with this, but decided I had to post to keep myself on track.  On Friday I decided to try my first try at making homemade grape jelly.  We had received wonderful locally grown grapes the last couple of weeks and we weren't eating them.  I couldn't let them go to waste!

It didn't work.  I now have eight or nine jars of thick grape sauce.  Later I'm going to try to "fix" the mess.  I'll be posting pictures when I let you know how it turns out.

Tomato Paste for Lunch

Yesterday I picked up a few Roma tomato "seconds" when I was as Fair Shares to make more tomato paste.  But I didn't buy enough to bother canning it.  Which was actually a good thing.  I got to have some for lunch today!

Last night I blanched and peeled the 12 tomatoes, then put them in the fridge overnight, since I didn't have time to cook them down to a paste.  This morning I drained off the excess water, threw them in the food processor to chop, then dropped them in the crock pot, along with a bay leaf, a garlic clove and a pinch sea salt.  I left the crock pot uncovered and set it to high, then left to take my daughter to school and go walk with friends.

When I came home, I had a beautiful, rich tomato paste.  I removed the bay leaf and garlic clove, and was going to put it in a ziplock bag to freeze, but then I walked by my basil and the combination of smells told me I had to eat some.

I spread some of the paste on a hearty slice of Companion 5 grain bread and chopped some fresh basil on top.  I was going to add some shredded cheese, but decide it may be better kept simple, and I was right.  The deep tomato flavor, with the hit of basil on the hearty bread was perfect.  I did add some Alpenglow cheese on the side to have some protein.  The Alpen glow cheese has a mild, buttery flavor that complemented the tomato paste sandwich.  (I am not much of a cheese person, but I love this one!)

I now need I need to pick up more tomatoes next week so I can add to my tomato paste stash I canned last month.  Having tasty tomato paste all year long will will be a treat on a cold, winter day.

How do you use tomato paste?