Eat Seasonally

Tripple Berry Crisp

Tamra — Sat, 18 Feb 2012 16:08:34 +0000

While there is nothing seasonal about this recipe when served in February, it makes a great Valentine's day dessert for a hubby that does not like chocolate. But at least the fruit was local.

Last summer I stocked up on blueberries from a local farmer. And the strawberries were from my garden. Berries are so easy to freeze. I put a single layer of them on a shallow dish in the freezer for a few hours, and then transfer them to a zip lock bag. So it is easy to remove just the right amount for baking or smoothies.

Since you can’t call it triple berry crisp with only two types of berries I tossed in a bag of Cascadian Farms raspberries.You really don’t have to use equal amounts of three types of berries. You could use 5 cups of just one type of berry, just don’t call it triple berry crisp.

Triple Berry CrispIngredients:
5 cups mixed berries, strawberries, blueberries, raspberries, blackberries
2 tablespoons sugar
2 tablespoons flour

1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
1 cup rolled oats

Directions:
In an 8 inch square baking dish, combine equal amounts of each type of berry that you plan to use. Sprinkle with 2 tablespoons each of flour and sugar.

In a mixing bowl combine flour, brown sugar, and cinnamon. Cut in one stick of butter, until mixture is crumbly. Toss in oats. Spread this evenly over the berries.

Bake in an oven preheated to 350 degrees, for 40-45 minutes. Allow to cool before serving. However my family usually cannot wait that long.

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Tah Tsai

Tamra — Wed, 01 Feb 2012 17:06:48 +0000

One of my favorite greens for stir-fry. Often called spinach mustard, it is very mild, and quick and easy to grow.

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Radicchio

Tamra — Sun, 29 Jan 2012 16:52:00 +0000

I finally figured out how to grow this veggie. I direct seeded last fall. Heads are just beginning to form now. It has received no winter protect, but this has been a very mild winter so far. While we have had a few nights in the teens, it always get above freezing durring the day.

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Kohlrabi Stew

Tamra — Mon, 12 Dec 2011 17:38:16 +0000

The purple kohlrabi that I recently purchased from a local farmer, still had the leaves attached. Since they were tender and sweet, I chopped and added them to the stew.

Kohlrabi is related to broccoli, but instead of eating the flower, you eat the swollen base of the stem. Most people don’t realize that broccoli and kohlrabi leaves are also very tasty. It’s probably because, when these veggies are purchased in the grocery store the leaves have been removed.

Kohlrabi Stew Ingredients:

1 tablespoon olive oil
1 large onion — slivered
3 medium kohlrabi– peeled and cubed
3 medium carrots — 3/4 inch chunk
2 medium potato — 3/4 inch chunk
1/2 cup sun dried tomatoes — chopped
2 cups vegetable broth
1 bay leaf
1/2 teaspoon oregano
1 teaspoon salt
black pepper to taste
1 tablespoon dijon mustard
1/2 tablespoon molasses

Directions:
Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer for 20 minutes or until tender.

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Winter Squash Gnocchi

Tamra — Fri, 02 Dec 2011 00:28:50 +0000

I love making fresh pasta, especially ravioli stuffed with winter squash. But it is a time consuming process that can take up the better part of a day. However making gnocchi is much quicker. So when I saw a recipe at treehugger.com for pumpkin gnocchi, I gave it a try. I changed their recipe to be more like how how I usually make ravioli.

Winter Squash Gnocchi Ingredients:
1 small to medium butternut or other winter squash
1 egg
salt, pepper and nutmeg to taste
butter
sage
pine nuts, toasted and chopped

Directions:
Follow the instructions at treehugger to make the gnocchi.

For the sauce I warmed fresh sage leaves in butter, until the butter was flavored. I tossed the cooked gnocchi in the butter and garnished with pine nuts.

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