Chad’s Brandy Glazed Zucchini Bread
It’s the heart of zucchini season, and so that means zucchini bread. I ran out of printed copies of my recipe at the market, and since, I’ve had at least a dozen people ask me for my recipe, with the urgency of most people with a refrigerator overpacked with squash.
Well, I promised I’d post it this week. I just barely made it, but here it is for your weekend!
The Flavor Bible
There are many cookbooks in my personal library, but only a few would I enshrine in the list of Cookbooks I’d Rather Not Live Without. My second review for this blog will also be one of those, The Flavor Bible, by Karen Page and Andrew Dorenburg. Though, truth be told, it’s not really a cookbook, per se…
Blueberry Basil Salad Dressing
I awoke from my post-farmers’-market nap Saturday with a start. I had been pondering what to feed some farm volunteers (and us) who were planning to come by Sunday morning, as well as how best to emphasize the produce we’re harvesting now. And it came to me in a flash. Or a dream. I can almost never remember my dreams…
It’s getting into mid-July, and we’re starting to get some good variety in the harvest, but not really high summer. Some exciting stuff is coming in – we’re harvesting lots of blueberries, cucumbers and zucchini are coming in strong buy we’re not sick of them yet, and the basil is really getting going. Wait a minute! Blueberries and basil might go together!
I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!
The Wild Black Raspberry version of X-Factor Muffins
I’ve long made muffins using the “Old School Muffins” recipe in Alton Brown’s I’m Just Here for More Food. I like the tender texture and the more moderate sweetness of his recipe, as compared with more typical modern recipes, which are more like cupcakes. However, I wanted to make muffins to celebrate Wild Black Raspberries, but had not had time to make yogurt. It turns out our local “grocery store” doesn’t actually sell plain yogurt(!), so buying some was nixed. My wife, Xenia, suggested substituting sour cream instead.
The substitution was inspired! It did require a bit of fiddling with the leavening, because sour cream is not as acidic as yogurt. But the result is even better. Hence, in honor of Xenia, I dub these, X-Factor Muffins.
Black Iron Black Raspberry Cobbler: a decadent celebration of early summer, baked in a cast iron skillet.
Nature provides us with many wonderful and important things. Among the most important are oxygen and wild black raspberries. Truly, I can’t think of many things better, and nothing that makes a better celebration of early summer than Wild Black Raspberries. Yes, that’s in title caps intentionally.
Picking them is a metaphor for life. Good things don’t come easy, and some of the best come with a good deal of itching: our raspberries grow in the same niches favored by poison ivy, stinging nettle, wild blackberry, wild roses, and mosquitoes, and the tiny berries take a long time to pick. But the reward is wonderful. This cobbler takes a bunch of berries, so I tend to reserve it only for special people, like myself and my wife. I bake it in a 9″ cast iron skillet, because I like it that way! Continue reading
OK, so I’m not doing so hot on getting a menu posted this week. But, the moon…
The moon, 29 May 2017
Our irises bloomed this week
I’m a little late getting a menu plan posted this week. That’s because last weekend was Alumni Reunion weekend, and extraordinarily busy for band director/rifle coach/corps of drums director/Lancer Band director type folks. Barely a moment to breathe!
However, our asparagus has recovered from the wacko weather, so we’re back to harvesting twice a day, and distributing it widely. I’m actually a bit tired of eating it already this year, which is strange. I think the weather had us actually eating a bit more, because there wasn’t really enough harvest to sell during the frosts and freezes, but there was some to eat.
Keeping up with the meal plan combined with busy season both at work and on the farm, plus the start of the farmers’ market season, has been rough. I just don’t have the energy I used to before developing this autoimmune thingy. Nonetheless, I feel good that we pretty much stayed on menu last week through Wednesday. This week is a transitional one, then the following will be grad week – the most insane of the year. But summer is in sight!
|Mon||Zucchini Bread||Leftovers||Biscuits & Sausage Gray|
|Lancer Band Auditions
|Tues||Zucchini Bread||Biscuits & Gravy||Chicken Burritos Suiza||Lancer Band
Thaw Ribeye Steaks
|Wed||Zucchini Bread||Chicken Burritos Suiza||Ribeye Steak|
|No Lancer Band!
|Thur||Amaretto Nut Bread||Steak & Potatoes||Dining Hall||Retreat & Late Lessons
|Fri||Amaretto Nut Bread||Dining Hall or Leftovers|
|Homemade Frozen Pizza||Thaw Cheesy Rigatoni Bake
|Sat||Amaretto Nut Bread||Munching at the Market||Cheesy Rigatoni Bake (from freezer)||Farmers’ Market
|On the Road||NCO Parade
New from the farm: The asparagus and radishes are the main fare right now. Hopefully salad greens will be along shortly. Can’t believe they’ve been this long.
Groceries: Whole Foods – $13. Kroger – $128.17. Park N’ Shop – $42.92.
Aunt Lola, my great-aunt, made wonderful, soft, chewy molasses cookies that I loved as a child – almost as much as the date pinwheel cookies, or her apple jelly. Somewhere along the way, well after she passed, I came across her date pinwheel recipe, and make those on occasion, but they are a ton of work. I never did find her molasses cookie recipe, though.
So, about 10 years ago, I conducted a 6 month long series of trials, attempting to re-create her recipe. My mentees and colleagues at Culver ate lots of bad cookies in the process! What I came up with is not the same as Aunt Lola’s. But they’re really darn good. Continue reading
Dinner may not have happened until 9:30, but the Jerkish Chicken was outstanding!
Getting some Jerkish Chicken started on the grill