CSA Weekly Report: Red Earth Farm

Tuesday, October 30, 2007

CSA 2007 #13

The penultimate share of the season for me had:

bok choy (because I love this stuff)
arugula
butternut squash (these two for a butternut squash risotto I plan to make)
broccoli
sweet potatoes
garlic

The apple cider, from Bauman’s, was a bonus for sending in a response to the CSA’s survey. Delightfully thirst-quenching!

Posted by Yoko on 10/30 at 11:39 PM


Market Report:  Rittenhouse Square

I took a walk at lunchtime today to check out the Rittenhouse Square Farmers Market.  I was looking for apples, and I was not disappointed.  There were just two stands but both were well-stocked.  One of them was mostly apples and Asian pears.  The other stand had a broader mix of Lancaster County-grown fruit and veggies from Amos Fisher Farm (Quarryville) and Rineer Family Farms (Pequea). 

The selection of apples from Amos Fisher Farm was great (all were $1.59/lb).  In addition to the usual suspects, I tried some Razor Russet apples that are worth seeking out.  I had to promptly sample one and it was crisp and firm with a nice sweet flavor.  Perfect for eating out of hand.  I think it will also cook up well in some apple cake later this week. 

I also got some huge heads of broccoli and cauliflower from Rineer Farms (2 for $7 is a steal for these big beauties!).  I’m thinking a nice, cheesy bubbly-warm gratin is in order for this crisp weather.  The stand also had a lot of peppers, tomatoes, beans, spinach, mesclun, potatoes and, of course, plenty of winter squash.
The Rittenhouse Square Farmers Market is on Walnut Street (west of 18th Street) on Tuesdays from 10 – 1 and Saturdays from 10-3.  I had read that the Tuesday market ends in October, but the woman staffing the stand where I bought my stuff said that they’re going to be around until Thanksgiving.

Posted by Lauren on 10/30 at 02:44 PM


From the depths of the freezer

cornchowder

Soup weather has officially arrived here in Philly.  To mark the occasion, I trolled through my freezer full of locally grown produce and settled on the many bags of corn hibernating there.  Corn chowder!  Woohoo!

3 cups of corn kernels (CSA share)
1 large red onion (CSA share)
2 tablespoons butter (Fair Food)
1 tablespoon olive oil
2 cups chicken stock (homemade from a local chicken)
6 new potatoes, cubed (CSA share)
2 cups milk (local)
1 tsp fresh thyme leaves, minced
salt and pepper
1 cup heavy cream

Heat the butter and oil in a large soup pot and sauté the onion until translucent. Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.

Now add milk, thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.

Add the corn and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Depending on how you like your soup, you may want to use an immersion blender to puree a bit of the soup.

Taste and adjust seasonings with salt and pepper.

It was exactly what I wanted on a cold Fall night. Yum!

 

Posted by Nicole on 10/30 at 09:01 AM


The green thumb

Monday, October 29, 2007

greentom2

Feeling how nippy the air is today, I’m feeling much better about my decision to take the garden down two Saturdays ago…even if I did have to pick a ton of green tomatoes.  Not that I have anything against green tomatoes, mind you.  There’s lots to do with them, other than the now infamous fried green recipe.

Speaking of gardening, I’ve been giving some thought to next year’s garden adventure.  Four varieties of garlic are already in the ground for next year, and I think I’m committed to growing Hakurei turnips.  But lately I’ve been seeing a lot of people participating in the Dark Days Challenge talking about local lentils.  And I’m jealous.

It’s not the easiest thing in the world to find locally grown dried beans around these parts.  I have no idea why.  Every now and then you see them at markets, but not too often.  I grew a variety in the garden a few years ago, so I know it’s not difficult.  So I’ve been thinking maybe it would be a good idea to grow my own supply again.  Of course, my concern with lentils is just growing enough plants to get a decent yield.  So far I have not found much information about that.  Victory Seeds does sell several varieties of lentils.  Perhaps I could email them and ask.

Other than lentils, I’m thinking it might be good to grow Flageolet and White Marrowfat beans.

Posted by Nicole on 10/29 at 11:15 AM


Dark Days: steak and hookers

The other day I did my first volunteer shift at the Fair Food Farmstand.  Sadly, I spend so much time perusing the produce there I didn’t need much of an orientation as to what goes where.  At one point, though, I was mystified when I opened a box and pulled out what I thought were radishes - giant radishes and baby radishes.  Sarah, the manager, set me straight - they were Hakurei turnips.  In my head, I heard “hooker eye” turnips, which sent me into giggles.

The Hakurei turnip is a Japanese salad turnip.  They are quite sweet, and much softer than a regular turnip.  And they’re gorgeous.  I kept eyeing them up the entire time I was working at the Farmstand, and after my shift ended I bought two bunches of them, along with a porterhouse steak from Natural Acres, to make for dinner on Sunday night.

It turned into a great meal for the Dark Days Challenge - the only things not local: walnut oil, salt and pepper.  In addition to the steak (cooked rare, just the way I like it!) and turnips, I also sauteed some local mushrooms in local butter.

turn

This is how I cooked the Hakurei turnips:

2 bunches of Hakurei turnips with greens
1 clove of garlic, minced
1 small red onion, diced
Salt and pepper
2 tsp. of walnut oil

Heat walnut oil over low-medium heat in a large skillet.

Trim greens from turnips and set aside.  Trim turnips and slice in half.  Add to the skillet with a sprinkling of salt and cook for 10 minutes or until turnips are just starting to brown.  Stir the turnips now and then to turn them.  Add garlic and onion; saute for five minutes.

Tear greens into bite sized pieces and add to the skillet.  Add a bit of salt and pepper. Cook until greens are wilted, another couple of minutes.

The turnips were excellent - even my husband loved them!  And that makes me think perhaps I should consider growing them next year.  Johnny’s Selected Seeds sells Hakurei seeds.  They appear to be relatively easy to grow - and it takes only 38 days to reach maturity.  It’s definitely something to consider for next Spring!

 

 

Posted by Nicole on 10/29 at 05:22 AM


End of season limbo

Sunday, October 28, 2007

This is my first entry, so bear with me!

I sliced up apples to dehydrate today, getting close to the bottom of the half bushel box M’s mother and I picked at Linvilla Orchards a few weeks back.  It always pleases me how long good apples last, stretching the season of fresh things.  We’ve started in on the freezer, though, getting out a quart of blueberries and one of strawberries to put on our breakfasts of oatmeal or granola.  I made some semi-successful blueberry muffins with lemon and lime juice, but M’s amazing apple muffins with a crunchy sweet crumble on top were softer and tastier.  It seems like my food cravings are very weather related.  On those warm indian summer/global warming days, I want the fresh stuff—the last greens of the CSA season, crisp apples, potato salad.  But when the snap comes, the cool snap that reminds me we will soon be in my favorite season of winter, I want soups, soups, and more soups.  That’s when I start baking again, too, making chocolate chip and chocolate crinkle cookies for my honey.  The cats are back, sleeping on our bed again, as if they hadn’t disappeared from this activity since May.  I look forward to talking with you all about your winter foods and loves!

Posted by Eliza on 10/28 at 10:25 PM


October Tomato Sauce

The recent weather has kept our garden overflowing with summer crops as well as the colder weather stuff. So this morning I got out in the garden at sunrise (literally…the Sprout woke up at 4:30 and I couldn’t go back to sleep) and picked as many tomatoes as I could, as well as loads of parsley and some green beans.  I feel like I’m tempting fate by leaving this stuff in the ground so close to November, so I feel better having harvested a lot of these hot weather foods.  With at least 30 pounds of tomatoes to work with, I set out to make a big batch of sauce to divide up for the freezer. 

DSCF1584
My method is based on Barbara Kingsolver’s recipe from Animal, Vegetable, Miracle (which I highly recommend as a great read on local eating, by the way).

First, I blanch all of the tomatoes in boiling water for about three minutes to loosen the skin. As one batch is in the pot, another is draining over the sink and I’m working on coring and peeling the drained tomatoes. Then, I just throw the skinless, cored tomatoes into the food processor and puree them for a few minutes.  This whole process can take quite some time if you have a lot of tomatoes and you’re working by yourself (or with a toddler “helping”).  It’s also pretty messy, especially if, like me, you’re not the neatest cook in the world. Once all of the tomatoes are pureed, I saute some onions and garlic in olive oil, and add the tomatoes along with whatever fresh and dried herbs I feel like using.  Today I harvested bunches of parsley to freeze in cubes for the winter, so I added a lot of that as well as basil leaves whose days were numbered. Of course, lots of salt and pepper go into the pot too.
DSCF1585

Depending on the types of tomatoes, it may take a few hours before the water cooks off a bit and the sauce is a good consistency. The smell is divine and the taste of fresh tomato sauce in January is definitely worth it.

Preserving the harvest is such an important part of eating local. I’ve seen deals on tomatoes from local sources recently, so it’s a great time to stock up even if you don’t have a garden before these gems are gone for another year.

Posted by Lauren on 10/28 at 01:17 PM


Clark Park Market report, 10/25-10/27

This has been an excellent week for me at the Clark Park farmers’ market.


market 10/25-7

On Thursday, I picked up chicken legs and ground lamb (not pictured) from Quaff Valley Farm and Royalty and Stellar apples, Hosui and Yoinashi Asian pears, and red sweet peppers (not pictured) from North Star Orchard.  On Saturday, I bought Northern Spy apples, brussels sprouts, an onion, and carrots of various colors from Keystone Farm (Rome), banana sourdough from Slow Rise Bakery (no, I’m sure the bananas aren’t local), and butternut squash and broccoli from Shenk’s Berry Farm.  I was sorely tempted by their cauliflower and romanesco, as well, but they were huge as well as beautiful—much more than I can eat by myself this week. 

Posted by Naomi on 10/28 at 10:20 AM


Review: Restaurant Alba

albalogo

Today is our seventh wedding anniversary.  We used the occasion to try one of several restaurants out our way [the Delco burbs] that focus on locally grown ingredients.  Restaurant Alba won out, and we had our anniversary dinner there last night.

Being slightly snobby about suburban restaurants, we didn’t count on how hard it would be to get a reservation!  It’s in Malvern, for pete’s sake!  Who flocks to Malvern on a Saturday night?  Well…people do, apparently.  We couldn’t get a reservation until 9pm.  So let this be a lesson: call early.  I think I made the reservation last Tuesday and that was still late to get in at an earlier hour.

Restaurant Alba is a BYOB, so we arrived with a bottle of Chenin Blanc (not local, alas) in hand at the appointed hour and were graciously shown to our table.  The place was absolutely packed solid.  I won’t bore you with details about the decor or whatever, because we both know what’s important: the food.  But I will say that the waitstaff was absolutely lovely, and attentive without being annoying.

My husband, Craig, and I decided to order the antipasto (which changes daily) and the wood grilled octopus to start with.  The wood grilled octopus was a plate of large chunks of slightly blackened meat in a very light lemon vinaigrette, along with a few bits of potato that were supposed to be ‘pesto dressed’.  The octopus was delicious.  It really was - perfectly cooked.  It reminded Craig and I of octopus we had last year on Mykonos.  It was so good that I could overlook the very plain potato with it. 

There wasn’t a single bad thing about the antipasto.  The star of the plate was large marinated shrimp in lemon-infused chickpea sauce.  Also on the plate: seared tuna with a pine nut salsa, bruschetta with Shellbark Hollow goat cheese and fig, crostini with baccala, and a slice of sopprasetta.  Everything was fabulous.  We practically inhaled it.

A word here about the bread.  The staff keeps the bread basket filled, and bring a little dish of olive oil for dipping.  The bread was…OK.  It was bread.  It wasn’t bad and it wasn’t excellent.  The overall quality of their food makes me wish the bread was better.

Anyway, moving on.  Dinner for me was North Carolina fresh water trout, spinach crema, crab risotto cake, tomato jam, and spinach salad.  Craig ordered prosciutto wrapped Chatham cod, pistachio butter, spaghetti squash, and braised endive.  Both the trout and cod were perfectly done and absolutely delicious!  The tomato jam topped the risotto cake, and the spinach salad topped the jam.  The spinach crema was beneath the trout.  A bite of trout with the spinach crema was a great combination.  The spinach salad was very nice - little bits of goat cheese accompanied it.  The tomato jam was good and so was the risotto cake - but I couldn’t taste any crab in it.  Craig’s cod was good and salty because of the prosciutto wrap.  I was thrilled to see spaghetti squash on the menu, and it was very tasty with the pistachio butter.  Craig liked the endive (I didn’t have the chance to try it). 

By this time I was absolutely stuffed.  For a restaurant that is supposed to focus on locally grown food, I felt like I hadn’t really had very many in my meal.  Just about the only thing I knew for sure was local was the goat cheese on the antipasto plate.  Would the menu have indicated if the spinach or the squash or tomatoes for the tomato jam were locally grown?  I don’t know.  I mean, the menu clearly stated if the cheese was local, and on the dessert menu there were desserts with local apples and local honey.  My point is that aside from a few things clarified on the menu, you really don’t know if the restaurant is sourcing a lot of their produce locally.  Do we trust them, or don’t we?  I don’t know.

Anyway, because I felt like I should go out of my way to order the locally grown thing, Craig and I decided to split the apple betty made from locally grown apples.  It came with a scoop of vanilla ice cream on top.  It was absolutely delicious!  The apples were tangy and warm and lovely.

The food at Restaurant Alba was very, very good.  I just wish we were able to discern a little easier how much of the produce is locally sourced.  Still, being able to get locally made cheese and a dessert made with locally grown apples is more than most restaurants around these parts will do!

As a snarky aside, there was a table next to us full of people talking about how awful foie gras production was.  Restaurant Alba normally has foie gras on the menu (last night they had sweetbreads instead), so I’m shocked that people so concerned about it would eat there.  They were talking about it pretty loudly, and I was so tempted to lean over and direct them toward an article on foie gras production that appeared in City Paper this year written by Farm to Philly’s own David Snyder.  I understand why people might be concerned with how foie gras is made, but it pays to be well informed about the subject - not just content to accept one side of the story.

Restaurant Alba
7 West King Street
Malvern, PA 19355
610-644-4009

Posted by Nicole on 10/28 at 06:07 AM


New to the Neighborhood

Saturday, October 27, 2007

I’ve lived in the Philadelphia area for just over a year.  Starting to write for Farm to Philly seemed like a good time to take an inventory of the local food discoveries I’ve made in the past year.  I live in the northwest suburbs and work in Center City, so I’m able to take advantage of the local food offerings in both places.  In other words, I really have no excuse not to make more local foods part of my regular diet…

My favorite local food finds of the past year:

Dairy:

Milk from Penn View Dairy (Perkasie) – Gotta love the reusable glass bottles.  There’s something so wholesome and charming about them!  I’m good about getting two bottles a week from The Old Dutch Cupboard on Rte. 113 in Harleysville.  With a milk-guzzling toddler, this is a reliable local foods purchase for our family.  If I don’t make it to Dutch Cupboard, I sometimes stop at two other local dairy farms on my way home from work:  Merrymead Farm (Lansdale) or Freddy Hill Farm (Lansdale).

Seven Stars Farm Yogurt (Phoenixville) – I usually buy the scrumptious maple yogurt at the Fair Food Farmstand in Reading Terminal to keep at work for snacking during the day.  I also buy the plain yogurt for my older daughter (the Bean), but I’ve also gotten it at Whole Foods and Willow Creek Orchards.  Steven Stars is a 350-acre bio-dynamic farm, and they also buy milk from a few other local dairy farms.

Eggs from Deep Springs Farm (Harleysville) – This farm is within walking distance from my house.  It’s even more convenient because the eggs are kept in a fridge outside so you can pull up (or, heaven forbid in the suburbs, walk up) anytime, grab a dozen eggs and stick your $2.50 in a box inside the refrigerator.

Meat:

I’m a vegetarian, but my husband and the Bean eat meat occasionally if it’s from a responsible source.  Our two favorite spots to get local meats:

Bolton’s Farm (Silverdale) – Fresh turkey (order now for Thanksgiving!) and frozen turkey burgers are favorites.  They also usually have chicken.

Blooming Glen Pork (Blooming Glen)– My husband is in love with all of the pork products at Blooming Glen, from the tenderloin to the sausage.

Produce:

We have a big garden, so we try to get as many fruits and veggies out of it as possible. (Our hope is to sell some of what we grow this year…we just need to figure out some logistics.)  I also frequent The Fair Food Farmstand and Willow Creek Orchards. 

Now that I have some of the basic of local foods shopping in Philly down, it’s time for me to expand. I’ve been sampling some cheese, wine and branching out in search of other local foods and restaurants supporting small farms in the area.  I’m looking forward to sharing my journey with you.

Posted by Lauren on 10/27 at 08:11 PM


Valley Shepherd Creamery, Long Valley, NJ

Yesterday my husband, Ben, took a personal day from the office so that we could go on a little autumn excursion. After lunch in historic Lambertville, NJ, we headed for the Valley Shepherd Creamery, where we had heard that very good cheese was to be had.

vssign

Some of Valley Shepherd’s cheeses are in fact available through Williams-Sonoma, and they’re all available at the farm, which also hosts educational farm tours tailored for ages K-4 and all the way up to college level, featuring specific tours in food sciences, entrepreneurship, animal management and biology. Valley Shepherd’s cheeses are East Friesian sheep and Jersey cow milk cheeses, some mixed milk, some pure. The farm will continue to make cheeses over the next few weeks into November, when the cheesemaking stops for the winter, but cheeses aging now in the farm’s hillside cave will still be sold through the farm’s shop. (Fresh lamb meat begins to become available in the shop right around the time of year when cheese production ceases.)

We purchased a mixed-milk blue, a very sharp Provolone-like cheese called Fairmount, a ball of ricotta, and a wedge of a soft, orange-rinded wheel that I pulled indiscriminately out of the back of a refrigerator. We were sorry that no cream cheese was available that day, and Ben drew the line at the cheese with the stinging nettles in it—both of these, I will perhaps get another shot at on a future visit. In addition to cheese, sheep’s yogurt, and aracauna eggs (naturally light blue in color and naturally lower in cholesterol than white or brown eggs), the shop features many sheep-themed gifts (I actually got some sheep chopsticks) and fiber items. I also purchased yarn from the farm’s alpacas, and for those who are not knitters, blankets woven from the farm’s fibers are also for sale.

In the time we were shopping, someone came in and asked if any raw milk was for sale; they were, of course, told that it was not, but Valley Shepherd supports Garden State Raw Milk, a grassroots campaign to legalize the sale of raw milk in New Jersey. Tours of the cheese caves are only available on weekends, so we did not get to see the caves this time around… but we will be back, for sure, and not only for the cave tour—for the day-long artisan cheesemaking class that is offered, where participants can make their own wheel of artisan sheep’s milk cheese and leave it to age in the hillside cave, then return for it when it is at its best. What an amazing gift! (The classes, or a wheel of handmade cheese!)

Regular weekend tours include, in addition to the visit to the cave, the Ewe Barn (where, depending on the calendar, baby lambs may be seen), and North America’s only rotary milking platform, which can milk over 300 sheep an hour.

vstractor

Ben and I left the farm armed for the long drive home with a lot of very earthy-smelling cheeses. Our ride was blindingly bucolic—the Garden State is awash in color right now, and it was a windy, blustery day. We tried all of our cheeses except the ricotta on the ride home, at least one of which—that orange-rinded devil—was not meant to be opened in a damp, closed car under any circumstances. All things being equal, however, it was one of the most enjoyable “stinky cheeses” I have ever had, and the Fairmount—the sharp Provolone-like hard cheese—was the clear winner of the day.

(guest posting by Amber Dorko Stopper)

Posted by Guest on 10/27 at 07:37 AM


CSA Weekly Report: Red Earth Farm

Friday, October 26, 2007

The CSA is winding down for the season. There are only two weeks left after today. It’s the end of October but you wouldn’t know it from the variety of peppers still available on the order form. The order for next week is the first order in months that doesn’t have some sort of tomato on it. Here’s what was in this week’s box.

eggplant

1 lb of green snap beans
2 large sweet potatoes
1 bunch Lacinato (dinosaur) kale
5 mixed sweet peppers
2 heads of broccoli
1 bunch Fuyo Shumi (baby Pac Choi)
1 bunch Swiss chard
2 8 oz bags salad greens mix

This week was a fruit share week and the bag had 8 or 9 each of apples and pears and a quart of apple cider.

Next week we get butternut squash. Finally.

 

Posted by Jackie on 10/26 at 01:50 PM


An apple a day

applecake2

Last weekend my husband and I made the mistake of trying to visit Linvilla Orchards. We sort of forgot that it was the Pumpkinland Harvest Festival.  It was wall-to-wall people.  All we wanted were a couple of apples!  And we did walk away with a bag of Stayman-winesap apples after much negotiating of traffic and people.

I finally got to use those apples in a very yummy apple cake.  My family is not big on passing down the family secrets or having special family recipes, but apple cake is an exception.  My mother routinely made stellar apple cake every Fall, and finally gave me the recipe when I moved into my first apartment many years ago.  Everyone loves the apple cake.  I have no idea where she got the recipe from, and it’s not like she protects it with her life or anything.  So today I’m sharing it with you:

2 c. sugar
1 c. butter
2 eggs
1 c. milk
3 c. flour
2 tsp. baking soda
1 tsp salt
1/2 tsp baking powder
8 medium apples, cut into small chunks [not quite diced]

topping:
4 Tbsp flour
2 tsp cinnamon
1 c. brown sugar
4 tsp melted butter
1 c. chopped walnuts

-Preheat oven to 350 degrees.
-Cream the sugar and butter; add the eggs.  Mix in the milk.  Sift together the flour, soda, salt, and baking powder; add to mixing bowl and beat to combine.  Stir in apples by hand - if it looks like you have more apples than batter, the ratio is right.
-Combine topping ingredients; stir to combine and spread over top fo the cake.
-Bake for one hour and ten minutes.

A good portion of the ingredients are locally sourced.  The apples, of course, were from Linvilla.  The eggs were from Hendricks Farm.  The butter and milk were local.  I used Daisy Flour.  And the walnuts were local.

The walnuts!  Let me just say a few words about these things.  Last week I bought a half pound of black walnuts from the Fair Food Farmstand.  I had no idea what I was in for.  I ended up out on my backporch with a hammer to open them.  Pieces of walnut blasted across the porch.  It took forever to collect all the pieces and then pry the meat out of the shells.  Black walnut shells have to be harder than diamonds, people!  Surely there must be an easier way to open them?  Granted, it was worth all the effort - my apple cake is extra good with the black walnuts in the topping!

 

 

Posted by Nicole on 10/26 at 12:42 PM


Upcoming events!

wine glass

Crossing Vineyards in Washington Crossing, PA has a fun event coming up if you’re interested in locally-made wines.  Head out to Bucks County on November 10 and 11 for their Nouveau Festival, which celebrates this season’s wine harvest and the release of Crossing Vineyards’ 2007 “Le Nouveau”.  The festival is from noon to six.

If you’ll be in the York, Pennsylvania area on November 17 and 18, consider hitting the York Expo Center’s Toyota Arena for the Pennsylvania Food and Beverage Show.  A few PA wineries will be showcased.  Admission starts at $11.

Hurry up if you’re interested in the White Dog Cafe American Artisan Cheese Dinner - it’s Monday, October 29 at 6pm.  Executive Chef Andy Brown will prepare a four course dinner revolving around local cheeses and some other local foods, while Jeffrey Roberts, author of Atlas of American Artisan Cheese, leads a discussion.  The cost is $45 plus tax & gratuity.  Reservation are required. Please call 215-386-9224.

If free is more your style, mosey over to the United Tabernacle Church at 3700 Chestnut St. in Philly on October 30 for the “Faces of Fair Trade” Farmers Tour.  There will be a food tasting and discussion led by Ann Karlen, founding director of the Fair Food Project.

And here’s something for you to consider for next year: The Brewer’s Plate.  The fundraiser for the Fair Food Project will be held on March 9, 2008 at the Independence Visitor’s Center.  As part of Philly Beer Week 2008, chefs from Philly’s top restaurants will put together food and wine pairings.  It promises to be a good time for a good cause!

Posted by Nicole on 10/26 at 08:35 AM


Cranberries in the crannies

Thursday, October 25, 2007

cranberries

Cranberries are in season right now, and plentiful at local farmer’s markets.  If you look hard enough, you can even find the white variety (shown here).

If you’re like me, the first thing you think of when you hear the word ‘cranberry’ is cranberry sauce.  I cook a full Thanksgiving dinner every year, and cranberry sauce is always on the menu.  Rather than settling for that crappy canned stuff, I always opt to make my own.  It’s easy and way, way better.  Last year I made a fantastic bourbon cranberry sauce.  This year I’m making cranberry sauce with blueberries.

That said, there are about a billion other things to do with cranberries.  In that spirit, below is a list of five things to do with cranberries that doesn’t involve cranberry sauce:

  1. Cranberry Milk Chocolate Truffles (recipe).  There is nothing I like better than the combination of cranberries and chocolate. Yum!
  2. Cranberry Pancakes (recipe).  The addition of tart cranberries in your pancakes is sure to wake you right up!
  3. Cranberry liquer (recipe).  Old grandpappy would be proud if I made my own bootleg liquor!  Well, maybe it’s not quite like that, but you’ll be able to offer guests something unique.
  4. Cranberry Orange Bread (recipe).  I just love quick breads, and this one is lovely and flavorful!
  5. Cranberry Granita recipe).  Think of this as high class water ice, yo.

Posted by Nicole on 10/25 at 08:41 AM


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Support a local farmer, crave the freshest produce, worry about what's in or on your food - whatever your reason for eating locally grown and produced food in the Philadelphia area, Farm to Philly is probably writing about it. We're focused on where to find it, how to grow it, and what to do with it!


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