Good Night Irene

CSA in Dover, MA

Distribution was canceled for today at Powisset due to the recent "tropical storm" Irene.  Downed tree limbs and wiring issues have caused electricity to be cut off from the barn.  The Powisset farm crew is such a hard working group; I send them good wishes as they work through these issues.  

Plans for a family weekend went to the wayside with the approaching storm and I was looking for a recipe that might give us some good leftovers if we lost power. Which we did...

peppers from the farm

Eggplant Lasagna - serves 4-6

Vegetarian Cooking for Everyone

"stuffing"
3 lbs eggplant, sliced 1/3" thick
1 lb instant lasagna noodles
8 oz mozzarella (8 oz)
1/2 cup Parmesan cheese
6 basil leaves, torn

"sauce" 
2 1/2 cups milk
3 garlic cloves
4 Tablespoons butter
1/4 cup flour
1/2 cup cream


1. Roast eggplant in a 425 oven 15-20 per side.  Make sure to use olive oil on each side and a sprinkle of kosher salt.
2. Slowly heat milk and garlic to a boil on the stove top. Set aside covered for 15 minutes. 
3. On the stove top, melt butter, stir in flour, pour in garlic milk - combine all with a whisk and simmer 20 minutes until thickened.
4. Lightly butter a 8x10 baking dish. Spread 1/2 cup sauce on bottom. Add a layer of pasta and cover with 1/3 cup sauce. Lay down 1/3 of eggplant, 1/3 of mozzarella, 2 T Parm and 1/3 of basil. Repeat twice. Top with final layer of pasta and cover with remaining sauce and Parm. Cover with foil. Bake at 400 for 25-30 minutes.  Remove cover and bake 10-15 more minutes. Let stand for a few minutes before serving.

cucumbers from the farm

The weather change and the upcoming start of the school year has got me thinking about fall and a collection to go along with it... blues, browns, greens, whites

beans from the farm

 

The Mug

One could make a case for "The Mug" as one of the most important elements in the pottery and food relationship. Most of us start our day with coffee or tea in our favorite mug.  The Mug functions as a drinking vessel and a conduit to nourish our body and soul.

In anticipation of farm stand sales this summer, I threw a variety of mugs.  A successful glaze kiln yielded the fine assortment pictured above. In order to understand my mugs better, I filled each with water.  Why?  I wanted to see exactly how much liquid each would hold.  As a functional piece of pottery, food and beverage usage needs to be considered. Here's what I found:

18 ounces

16 ounces

14 ounces

12 ounces

What's local and good to eat while you are sipping your morning java?  This is a favorite when Blueberries are in season...


Blueberry Pound Cake 
Cooking Light 1998

2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar 4 teaspoons lemon juice                                                                                                     
1. Preheat oven to 350.


2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. 


3. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. 


4. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

I'm selling these beautiful mugs at the Powessit Farm Stand today, August 2nd from 1:30-6:30.

WB Sculpture Studio Sale

I'll be joining friends Whitmore Boogaerts, Misa Galazzi, Jim Bush, Sue Brooklyn, Wayne Marcus, Martha Almy and Cali Almy at Whitmore's Studio Sale this weekend!  It's worth the trip to Providence to see the studio and sculptures, plus all the other art that will be for sale.

I'm making a batch of cookies - half for the show and half for the soccer team!  Moms are always multi-tasking...

Outrageous Candy Cookies- makes 24
Betty Crocker's Kids Cook!

1 egg
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 1/2 cup flour
1/2 tsp baking soda
1 cup M&M's

1. Combine egg, sugars and butter.  Add flour and baking soda. Add M&M's.
2. Drop rounded Tablespoons onto ungreased cookie sheet.  Bake 10-12 minutes in a 375 oven. Cool 1 minute on cookie sheet before removing to cooling rack.
3. Double recipe because 1/2 will disappear before you've left the house...

Pretty plates for treats....

Pancakes Anytime

This is the best pancake recipe I've come across. I think the key ingredient might be the melted butter.

Serve these anytime of the day or night. Slice in fresh fruit or sprinkle in chocolate chips while cooking. Serve hot with butter and REAL maple syrup. Any leftover batter can be stored in the fridge for later.

Pancakes - serves 10-12 6"ers
Dawg Chow Cookbook

2 eggs
1 1/4 cup milk
3 tsp sugar
1 1/2 cup flour
1 tsp salt
1 3/4 tsp baking powder
3 tsp melted butter

1. Mix eggs and milk together. Combine sugar, flour, salt and baking powder. Add wet to dry ingredients with a whisk.
2. Add melted butter to batter and stir.
3. Pour batter on preheated, coated skillet in 1/4 cup measurements. Flip when bubbling.

Cup for Juice...