There really is a place that serves a
One Pound Brioche Doughnut
Need I say more?
Would you eat one?
I love meat but really don’t love commercially raised feedlot animals. As I became pickier and pickier in selecting the meats I choose for my family and friends, I found the quality harder to find in easy to shop food locations.
Butcher Block is a company that specializes in grass-fed beef, organic chicken and heirloom pork. And the home deliver is sustainable packaging, not Styrofoam.
I ordered a box of mixed meats from them and got: 2 – 6 ounce Filet Mignon, 2 – NY Strips, 2 # ground beef, 2 sirloin steaks, 1 pork tenderloin and 1 bag of chicken tenderloin. Each box has 8-11 pounds of meat per box which is enough to make 20-28 meals.
If you don’t eat bacon, then I’m absolutely positive there is someone you know who does who you could gift it to. But I have to tell you , it makes the most amazing BLT you will ever eat. Just saying.
Now the biggest decision you need to make is to choose from one of the options:
There are 5 boxes to choose from: 1) all beef, 2) beef and chicken, 3) beef and pork, 4) chicken and pork, 5) Classic mixed box: beef, chicken, and pork.
I got the Classic Mixed Box and was more than satisfied with it. 8-11 pounds of meat per box which is enough to make 20-28 meals.
If you are interested, follow the link below. Tag someone you know who is interested too!
Please follow the link for the link to Refreshing Beverages, An Online Course
These spiced pecans are from China Grove, NC. A friend of our has a grove of pecans that produced a bumper crop this year. The three boys use the pecans to raise money for music instruments. So it is a great cause to support.
I look forward to the Helms Farm Pecans every year.
There are so many spiced and candied nut recipes out there, you can modify any one of them to fit your tastes. Personally, I love the sweet, salty, slightly hot flavor of these nuts. The warm spices enhance the amazing flavor of the roasted nut, the chili powder gives a slight amount of entertaining heat and the sugars make them indulgent.
Imagine these with fresh pears and bleu cheese! Now, that is an amazing platter to put out with pre-dinner wine and champagne.
Pre-heat the oven to 300°F.
Line a baking sheet with parchment or use a silpat.
Beat the egg white to soft peaks. If it is properly beaten, there will be no liquid in the bottom of the bowl.
Tip: Wipe the bowl and beaters with vinegar to remove any possible oils that may be on the surface. This will ensure a successfully beaten egg white.
While the egg white is beating, mix the sugar and spices in a small bowl.
When the egg is properly beaten, add the seasonings.
Fold in the pecans and toss to evenly coat all of the nuts. Separate any nuts that stick together.
Spread onto a lined baking sheet and roast in the oven for 30 minutes. Stir them occasionally for even roasting.
Cool, separating any nuts that stick together again after roasting.
Package and present as a wonderful gift for anyone!
Please be aware that if you put these out for a party, they will disappear fast! I suggest you save them for a small group.
This is a series of links to recipes, videos and more for creating your perfect holiday feast. The first one is for the main item, the turkey, crown roast or whole roasted cauliflower for a vegan option.
Following series over the next few days leading up to the big day, will be the following posts:
Whether this is your first Thanksgiving dinner or your 50th, here are some tips and recipes for making the feast stress free.
I’m linking to the posts I’ve published over the years so click the links and create the Perfect Thanksgiving meal!
Remember to click on the links for the full posts!
Of course if you don’t eat bacon, don’t use it, but it sure is delicious! If not using bacon, be sure to baste the bird every 1/2 hour. If the skin gets to dark, tent it with foil.
Turkey Roasting Chart for unstuffed and stuffed birds: Calculate your roasting time with this chart http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html
Here is a video from Charlotte Cooks on How to make a Crown Roast of Pork or Lamb (Mint Sauce recipe on the site)
Watch it here:
We love this and have it often during the year.
Next up: Vegetable side dishes!
#thanksgiving #thanksgivingrecipes #thanksgivingdinner #howtoroastaturkey #howtomakeacrownroast #stuffing #holidaymeal #veganroast
Fall colors are in full swing, we are anticipating the first frost and freeze.
Today, the first day of November is rainy, cold and there are flurries in the forecast.
It’s a great day to pull out the crock out and put on a warming soup or maybe Chai tea.
Apples: We’ve had some amazing local apples! The flavors this year are so delicious. Eat them raw, slather with almond butter and toasted almonds, make pies, turnovers or apple dumplings. Grab extra to make apple butter for Christmas.
Beets: What a powerhouse of nutrition. Red, gold, big or baby beets, roast them, peel them , eat them. Make salads, pickles, noodles, you will feel your blood getting healthier with every tasty mouthful. Don’t toss those green tops! Chop the stems and saute, cook the greens like you would spinach, wash and saute until tender. I love the greens with a splash of Ume Plum Vinegar.
Bok Choy: This season is closing very soon due to frosts and cold weather. Grab some for stir fry, use instead of plain green cabbage in making bok choy slaw.
Brussels Sprouts: OK, try shredding them, saute with shiitake mushrooms, onions and pecans.
Use them in making slaw to. Get them before the freezes set in!
Cabbages: Fresh available through mid December. Time to make some sauerkraut! A good New England Boiled Diner with potatoes, celery, onions, carrots, cabbage and brisket would be nice on a chilly evening. Sweet and Sour Cabbage is great with roasted pork or pork chops, sautéed onions and apples. (See, staying seasonal!)
Collard Greens: My favorite choice for Meatless Mondays! Boiled collards, pinto beans and organic blue cornbread.
Yummy! Don’t salt the water you cook the collards in so you save it to use as a base for vegetable soup. Being November, chilly days are surely ahead. Nothing smells better or warms you better than homemade soup. Except chopping and burning wood.
Although not local, these fresh berries only appear for a short while. Buy several bags and freeze them now for later. Make a batch of Cranberry Liquor or use left over cranberry sauce to make these oatmeal cranberry bars.
Cucumbers: Going quickly!
Greens: All kinds from whatever was planted in late summer for fall harvest. Make soup or saute yourself up a big bowl.
Fresh Herbs: Grow some of your own. Fresh herbs are expensive and why waste an entire bunch if you only need a leaf or a pinch? Besides having herbs growing in your kitchen is pretty darn cool. You’d be surprised how easy it is.
Kale: One of my favorite greens cooked or raw. If you’re prone to kidney stones, be careful as too much kale may encourage stone formation. Add dried cranberries to your kale salads.
Saute it with bacon and onions or use Kale in soups, it’s quite delicious! Crispy kale chips are another way to use this amazing leafy green.
Lettuce: Tender lettuce will be gone once freeze happens. While you can buy lettuces year round, you may notice a slight price increase for it not being local.
Mushrooms: Only until the end of the month.
Mustard Greens: Spicy and greatly nutritious! If you don’t like how spicy they are, tame them by combining with kale, collards or other greens.
Napa Cabbage: Another good green about to retire for the season. I like this lightly blanched, stuffed and steamed.
Peanuts: Year Round, good source of protein. Have you ever made your own peanut butter?
Pecans: Pecan pie is just around the corner with the holidays fast approaching. Store your fresh pecans in a tightly sealed bag in the freezer for longer storage.Make Spiced Pecans for holiday gifts or make Pecan crusted okra for a new way to serve okra.
Radishes: One of my favorite salad vegetables, but try slicing them on a ham sandwich. Top a piece of lightly buttered bread with thinly sliced radishes, you’ll thank me later.
Romaine: Lettuces planted in the fall for the second planting, are coming to an end. Leaves should be strong and dark green.
Snow Peas: A crispy tasty treat. I love these as a nibbling snack or quickly saute. Be sure to “string” them before eating or cooking.
Snow Pea Tips: A trendy garnish for your plates
Spinach: Before the freezes set in for the winter, you’ll still find fresh spinach. Saute it, make omelets, spanikopita or spinach salads
Sweet Potatoes: Available all year. Make Oven Baked Sweet Potato Fries; save on fat and full on flavor
Turnips: Roast turnips to bring out their sweetness. Mash carrots, turnips and potatoes together for a fun change to mashed potatoes
The foods are changing from light fresh foods to hearty, sometimes long cooked foods. The aroma of a simmering soup, a slow roasting chicken or pork roast is comforting and warming as the seasons change.
Thanksgiving is this month; time to reflect and express appreciation and gratitude for all you have in your life. With delicious produce still in the markets, plan your Thanksgiving menu around what you discover fresh.
The farmers will appreciate it.
#freshfood #whatsinseason #eatinglocal #eatrealfood #wholefood #realfood #seasonalfood #apples #cranberries #winteriscoming #staywarm #makesoup
A nip in the morning, time to grab a light jacket.
Here is a quick listing of what’s in season now.
Click on the links for recipes and other great information while you read the list!
Apples – Quite abundant for apple dumplings and apple sauce now through February. Find an orchard and go apple picking!
Beets – get some baby ones and roast them. So delicious! Pickle some for later. Ummm
Bok Choy – debuts mid month! Make a refreshing salad of crisp stir-fry
Cabbage – plenty on hand until mid December. Try your hand at making Sauerkraut or Kimchee
Cherry Tomatoes – these juicy gems will be gone by November. I’ve witnessed my plants slowing way down in production. Enjoy them now!
Collards – A year round favorite green. Make some cornbread, cook up some pinto beans, add simmered collards and YUM! You’ve got quite a meal.
Cucumbers – are saying good bye. As in days of yore, if you haven’t put up your pickles yet, you’re almost out of time!
Greens – Like cooler weather so there should be a good selection through mid December. Time to fortify.
Herbs – There are many you will find in the markets. They are quite easy to grow so you should consider a small container of herbs for your kitchen.
Indian Corn – for decoration
Kale – Hearty and healthy; abundantly available. Make salads, stews, soup, smoothies, chips, saute it, wraps. . .
Lettuce – makes another quick season before it gets too cold.
Muscadine Grapes – nearly gone. Freeze some for holiday punch bowls and drinks. Crush, simmer and extract the juice. Make sorbet to die for. Definitely worth doing
Mushrooms – you should be seeing a nice supply through the end of November
Napa Cabbage – shows us a quick cool season until mid December when the deep cold sets in with shorter sunlight hours
Peanuts – Seems these are always available
Pears – Nice juicy pears are around until the end of October. Poach a few, can a few more for winter treats.
Persimmons – The perennial Fall Favorite to those who like them. Honestly, I don’t get it.
Pumpkins – Yay! I get them for carving, roasting, eating, I plant succulents on them, decorate with them. After Thanksgiving, I paint them Christmas colors.
Radishes – There should be a bunch of radishes this month. I love the French Breakfast Radish. Yeah.
Raspberries – Fresh and short lasting. Enjoy them, freeze them but that’s just not the same as fresh. Gotta love those little seeds!
Romaine – Another lettuce for the Fall season. Practice your Caesar Salad skills.
Snow Peas – Toss some into your Stir-fry, I like to snack on them like chips. So crisp and delicious!
Spinach – Add just a pinch of fresh grated nutmeg to your spinach for an awesome flavor compliment. Just a small pinch is all you need.
Sweet Potatoes – Available all year.
Tomatoes – If you grow them, watch for the first freeze and pick whats left. Make Green Tomato Chow-chow or Green Tomato Pie (tastes just like apple!)
Turnips – add some to soup, mash some with your mashed potatoes. Toss some into your greens as they cook. My favorite, Pickled Turnips!
#localfood #eatfresh #healthyeating #freshfood #seasonalfood #localfarmers #farmersmarkets #freshfruit #freshvegetables #whatsinseasonnow
This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.
The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.
Do not over-cook, you don’t want the vegetable to fall apart and be mushy.
Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.
This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.
Here’s what you need:
1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat the oven to 400°F.
Line a small baking sheet with parchment paper. Set aside.
Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.
In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.
Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.
Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.
Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.
Slice the cauliflower into wedges and serve with a fresh green salad.
Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.
Try this for Meatless Monday!
#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish
Every where you look, people are trying to eat better.
To be an educated eater, you need to be aware or what fresh #fruitsandvegetables are available according to season.
Simply going to the grocery store or that busy farmers market on the corner isn’t a good way to determine what is in season. Food gets shipped in from all over the world so the availability seems season-less.
Knowing what is in season and that winter would be the “bleakest” food season; you can prepare and plan to have a pantry full of amazing things. But that’s another discussion.
Summer is winding down, days are getting shorter. Tomatoes are in full swing, melons are ripening on the vines.
Okra is growing over your head the plants have become so tall!
I hope this helps. If you’re at the market and see things that really don’t seem right, like strawberries in September, ask where they came from and how they were grown. Leave them behind if you don’t like the answer.
How do you eat, do you follow seasons? Buy Local? Please comment below and tell us how you plan your meals.
The What to Eat Now – October will be out soon. Subscribe to Spoon Feast so you are sure to get it! Use the subscription button on the right.
#eatfresh #seasonaleating #localfood #fruitsandvegetables #foodinseason #supportfarmers #eatlocal #seasonalfood