SPRINGTASTIC!

I’ve been enjoying the heck out of these 13 year cicadas. They are so entertaining! I have a full photo account of their once- every 13 years- visit here.

We have also been enjoying our first Spring bottle of French Rosé. Nothing ushers in the warm weather better. Those Frenchmen really nailed it with that one. Lots of people shy away from the Rosés because they fear they are too fruity and sweet but the French Rosé is nice and dry. It is the perfect accompaniment to summer meals. Grant picked this one up at our favorite neighborhood shop, Woodland Wine Merchant.

I’ve been trying to get back on track with some healthy eating and with all the summer veggies on their way, it should be fun and easy!

There is tons of local kale available now and I keep trying to find more and more ways to slip it into our meals. Kale chips are one easy and fun way to enjoy kale. You can buy them but they are so expensive and they are so simple to make. I found this great recipe from Smitten Kitchen and pretty much followed her directions. I tossed a little olive oil, sea salt, and nutritional yeast on some organic Red Russian Kale from Delvin Farms, spread it out on a cookie sheet and baked at 300 for 30 minutes. We even crumbled some over popcorn one night. Yum!

We enjoyed this fancy (and chocked full of healthy goodness) slaw with Teriyaki salmon and some sweet brown rice with toasted sesame seeds. This was one of those meals that just made my body feel so clean and energized!

Fancy Tasting Asian Slaw
1 small green cabbage, finely chopped
1 small handful fresh parsley, finely chopped
a few big kale leaves, de-stemmed, chopped finely
1 carrot, grated
3-4 cloves garlic, finely chopped
1” fresh fresh ginger, finely grated
1 shallot, finely chopped

for the dressing:
2 tsp Umeboshi paste
2 tsp Nama Shoyu
3 tsp Mirin rice wine
3 Tbsp brown rice vinegar
3 Tbsp grape seed oil

Mix all vegetables together in a big bowl. Mix all dressing ingredients together with a fork or whisk and pour on top of veggies. Stir.

The other day, I overheard my co-worker mention that his wife liked to top turkey burgers with a yellow squash mixture. I didn’t even get the recipe or hear more than that one sentence and I could not stop thinking about it. One of my favorite summer vegetable dishes has always been yellow squash sauteed with Vidalia onions. I had to make it! Another co-worker gave me some garlic scapes today so I incorporated some of those in, too. Scapes are the tender green tops of young garlic. They are milder but really fresh and delicious.

Turkey Burgers with Squash & Onions
serves 3
1 lb ground turkey
1 tsp garlic powder
1 tsp onion powder
1 small Vidalia onion, sliced in rings
1 yellow squash, sliced on an angle
1 zucchini squash, sliced length-wise
garlic scapes, chopped thin
sea salt & freshly ground black pepper to taste
whole wheat hamburger buns (we used local Provence)
Aged goat gouda (I used local Noble Springs Dairy Southall Gouda!)
grainy mustard

Saute the onions, squash, scapes in a pan, stirring occasionally. Salt & Pepper to taste. Set aside. Mix the ground turkey with the garlic powder and onion powder, salt & pepper. Grill or cook in a skillet on the stove. Place sliced cheese on bun and warm in oven or on grill. Place turkey burger on bun and top with sauteed veggies. Smear some grainy mustard on the top half of the bun and enjoy!

We enjoyed these burgers with some homemade potato chips!

Hand-Cut Oven Chips
serves 3
2 large Russet potatoes, washed and thinly sliced
1 cup brown rice vinegar
grape seed oil
sea salt freshly ground black pepper

Heat oven to 450. Fill a medium sized bowl with water and then add vinegar and stir. Place sliced potatoes (with skin on) in water and vinegar mixture. Place potatoes in one layer on a baking sheet lined with grape seed oil. Bake for 10 minutes. Flip them over (if they are thin enough, this is not necessary) and bake for another 5 minutes. Remove with a spatula and drain on a plate with paper towels on it. Repeat this process until all potatoes are cooked.

Know what else is totally awesome right now? STRAWBERRIES! All the local, organic ones are in and oh, so delicious.

My friend Meg gave me her Grandmother’s Buttermilk Pie recipe. It is so simple and very delicious. I rarely even eat much pie (yet I make them all the time) but there are a couple varieties that I do really love. This is one of them. I used local eggs and buttermilk, so fresh and delicious. The only thing I really changed about her recipe was the addition of the cinnamon and nutmeg. Then I topped with local, organic strawberries.

Buttermilk Pie with Fresh Strawberries
1 pie dough ball (Please never used store-bought!)
3 eggs
1 ½ cup organic cane sugar
½ cup organic unsalted butter
1 heaping tsp vanilla
½ cup buttermilk
½ tsp cinnamon
¼ tsp nutmeg

Mix eggs, sugar, and butter together. Add vanilla and buttermilk. Place in uncooked, prepared pie shell. Bake at 350 degrees for 10 minutes. Lower oven temperature to 325 and bake for another 40-45 minutes. Serve with fresh, sliced strawberries on top or to the side.

I’m still hooked on that NY Times Flat & Chewy Chocolate Chip Cookie recipe I found in Saveur and I wrote about months ago. I keep varying it, though, and my latest variation involved local Olive & Sinclair Sea Salt Chocolate and Coffee Chocolate bars with the special ingredient of fresh mint from the garden! I just chopped it up and threw it in. It was delicious.

Falling behind on my music posts but Allison and I have been busy planning the first Red Barn Round-Up of the season…

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