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Farmers Market Shopping List
Posted: August 21st, 2009 by TheresaCatonsville Farmers Market – what I got there this past Wednesday:
free range ground beef (no hormones or antibiotics), smoked rainbow trout, smoked hummus, Colby Longhorn cheese, cranberry-walnut bread and spelt bread, delicious, juicy, summer peaches, a large amount of golden apples and a crap-load of veggies. I got some red okra and lots of peppers in all shades or green, yellow and red. I got some cute little garlic and little onions. I got several kinds of lettuce, yellow wax beans. I even got a new cedar air freshener for the car.
Smashed Chickpea Salad
Posted: August 20th, 2009 by TheresaAt 7pm, I still didn’t know what I was going to make for dinner. Fortunately, I had stocked up on canned chickpeas a couple of weeks ago. Also, fortunately, I went to the Catonsville Farmers Market yesterday.
I Google-d “chick pea salad” and found a great recipe over at Smitten Kitchen. I had all of the ingredients in the house. Unfortunately, for the second time in a row, the dog ate the whole grain farmers market bread, so I had to scrounge crusts from the store bought.
I served the chick pea salad on the toasted crusts and over fresh local lettuce, garnished with diced fresh, local bright red and yellow peppers and more black olives. It was very tasty and DH was still hungry afterwards. We finished up by eating local cranberry-walnut bread and some fresh, delicious summer peaches.
You can find the recipe and photos here:
Is that Chicken Thigh Worth $2.50?
Posted: July 9th, 2009 by Rob
These days, we’re constantly being admonished to eat better food. The environmentally conscious and the nutritionally aware communities are pushing their message like never before: our cheap, industrial food supply is probably not the best thing for us, dietary-wise. The problem is that most of us are used to our current supermarket prices, and small production organic or natural-method farms are justifiably charging a premium for their products.
Case in point – we love the folks at Springfield Farm. They’re a bio-conscious operation in northern Baltimore County that raises laying hens, roaster chickens, turkeys, hogs, and lambs on natural pasture. You can see their laying hens in the photo above. That little red building all the way in the background is the hen-house, and the food & water’s as far away from it as possible, so that the hens spend most of their time outside. They’re exercised, in the open air, and free to forage for bugs and tasty plants. They’ll strip most of the green vegetation off this section of pasture, and will be rotated onto pasture vacated by the sheep.
So, that update thing…
Posted: July 8th, 2009 by RobI realize that I posted about restarting updates on May 30th and then pretty much immediately went back into my hole, much like Punxatawney Phil on a cold February 2nd. My apologies – I was out of town and doing decidedly non-blogging things for two weeks out of June, and let’s just say that my time in the kitchen as of late has been near nil.
I’ve got a couple of articles in the hopper, though. Summer’s here and the produce is starting to look good. In addition, I’ve finally got around to writing up articles about some of those local eateries, and have been doing more wine exploration.
Is this thing on?
Posted: May 30th, 2009 by RobSo, I’ve been working on the Bataan Death Project for quite along time, and it essentially ate my life for the first half of this year. We’re almost at the official release, though – I may actually get some of my time back.
Today’s a rare day that I’ve got mostly to myself. So, it’s off with the wife to find some fresh pick-your-own strawberries. Updates forthcoming.
