Herbed Bean and Sausage Stew (Dark Days 2)

On Thursday, I took a little shopping trip.  I went to Whole Earth Center, the Princeton farmers market (indoors!), and Whole Foods.  The primary goal of this excursion was to supply myself with local foods for the Dark Days challenge.  I was surprised to see so many vegetables at the farmers' market, and one farmer I spoke with said she hopes to have veggies all winter, since she is growing some cold-weather treats in an unheated greenhouse.  I stocked up on pretty much everything, and my refrigerator is stuffed.  I even got a few pounds of potatoes.  I'm looking forward to taking advantage of this local stash for the challenge.  I even got a bottle of wine from Terhune Orchards - I'm looking forward to basically just drinking it because it tastes SO GOOD!  I think it's a bit too sweet to cook with though.

I also stopped at Whole Earth Center, specifically to get whatever beans and grains they carry from Cayuga Pure Organics.  This farm is in New York State - Google says about 212 miles from my house.  I consider this local enough and having beans and grains certainly expands my options for local meals (like today's).  I ended up going home with Jacob's Cattle beans, pinto beans, and hard red winter wheat berries.  I'm sure Whole Earth Center has other local products as well, which I intend to investigate further when I have a little more free time.  I believe I saw some local flour there so maybe we can add some bread or baked goods to the menu.  At Whole Foods, I was able to get some staples like onions and white sweet potatoes.  This will require some exploring as well.

As I get into this challenge and think about it more and more, I'm thinking about what I care about most in this challenge.  I'm trying to do the local thing - but I'm NOT trying to eat bland or unsalted food.  I'm not giving up salt - sorry.  I also believe that globalization has brought us some pretty neat things, like spices from other parts of the world.  So I'm going to aim to make my meals as local as is reasonably possible without sacrificing the taste.  I'll try to choose organic (or sustainable) when local isn't an option.  I'll try to pay more attention to ethics (like fair trade and all that stuff which I don't know much about).  And most importantly I'll learn how I can set myself up to have an easier time next year (dry/freeze herbs, can more, etc.  I'm willing to make a few sacrifices, but enjoying the food I make isn't going to be one of them.

That being said, I chose to tackle this stew for my second Dark Days meal.  The bulk of the elements are local - the sausage are from Cherry Grove and the Jacob's Cattle beans are from Cayuga Pure Organics.  The carrots are from our CSA, the onions were labeled as local at Whole Foods, the garlic came from a farmer at the Princeton market, the rosemary from a pot in my house, the thyme considered local by Whole Foods (it came from Virginia, and I'm OK with that).  The celery isn't local, but it is organic (I think, it's been in the crisper for a while now).  The rest of the ingredients (teaspoons or less of each) are not local.  I got most of them at Whole Foods so I can have a bit more confidence in the ethics than I would from the market around the corner or Shop Rite.  I know this isn't good enough for some people, but I'm just taking it as an opportunity for improvement.

After all this - how did the soup turn out?

Well, I wasn't watching too closely, and so my beans were cooked a bit more than I would have liked.  Some split and released their starchiness into the soup, thickening it up into a goopy mess.  (This is what it's supposed to look like.)  Frankly, the beans I used (which I used because they're local) were the absolute worst type of beans I could have used for this dish - way too starchy, not really intended for soups and stews.  I had a few bites and I don't think I'm going to be able to eat much more of it.  The lesson learned here today is not to make swaps in recipes when you don't know what you're doing, and not all dishes are going to work with the ingredients available to you locally.  I intend to try this recipe again with the originally suggested beans and no regard for local ingredients!

To end on a more positive note, my sister actually loved this soup.  And I think if cooked properly, the beans I used today could be used to make this, which would make it a great option for a Dark Days meal.  I'll have to try cooking them again and give it a shot.

Roasted Chicken with Potatoes

Toward the end of April, I was trying to use up some of the biggest things in my freezer.  I had a whole chicken in there and decided it would be a good weekend project to figure out how to roast a whole chicken.  I turned to Mark Bittman (via How to Cook Everything) and I found not only several flavor options for roasting a chicken, but also how to add potatoes or roasted vegetables, and how to carve said roasted chicken.

Of course, I didn't actually touch this chicken at any point (what are boyfriends for?) but I did everything else.  I used rosemary from my new potted herb plants out on our balcony and I think it worked really well with the potatoes.

I certainly have no intention of regularly roasting chickens, but it's nice to know it's super easy!

CSA: May 2010

My family joined an organic CSA this year.  I had been looking into doing this anyway, but I don't like doing things all by myself, especially when they involve waking up early and driving long distances weekly and having to cook more food than I can eat without really knowing what it will be until I get it.  So since my family has been going organic and trying to eat more healthy foods (thanks to my influence, although I haven't been able to blockade the house from Oreos and such) I talked to my mom about it and she signed us up.  She wasn't (and still isn't) quite as excited about it as I am, and probably isn't pleased with the flood of emails I am sending her every time the farm updates its website showing what is available this week, or the fact that I try to confirm our departure time (8:30AM, right? right? will you be ready?) every time we speak.  But we have had a good time so far, especially with the pick-your-own strawberries :)

I thought it might be nice, and probably helpful to us or someone else later on, if I document what we've been getting in our share and how we used it.  I figure I'll keep it to a monthly update so as not to bore you TOO much.

Week 1 (5/13/2010)
- 1 quart strawberries (PYO)
- a handful of mint
- 1/2 lb arugula

Week 2 (5/20/2010)
- 1 pint strawberries (PYO)
- a few sprigs of mint, thyme, oregano, catnip
- a bunch of chives with purple flowers :)  (see photo)
- 1 lb arugula
- 6 heads (!) green leaf lettuce

Week 3 (5/27/2010)
- 1/2 lb arugula
- 2 lbs spinach
- 6 heads of lettuce (2 green, 4 red)
- a few sprigs of mint and rosemary
- a bunch of chives
- 2 quarts strawberries (PYO)
- 1 pint snap peas (PYO)
- 1 bunch kale
- 1 bunch radishes
- 2 heads of bok choy

The strawberries have been eaten out of hand.  There haven't been enough so far to frustrate us into doing anything else with them.  Jersey strawberries are notably different from the giant monster California strawberries in the supermarket in that they are vine-ripened by the sun.  How can you tell?  That white core in the middle of your supermarket strawberries shouldn't be there.  You should have a red berry all the way through.  Those berries are picked white in California or Florida and shipped over to you, ripening in the truck on the way and sitting in the back of the store if they're not ripe enough.  Just another reason to choose local foods whenever possible.  Now that I've said my piece, I am hoping the strawberries will be around for another few weeks in copious amounts so that I can try my hand at canning in a hot water bath to preserve some of these delicious treats for the winter.

I happen to love arugula and its peppery flavor so I was THRILLED when I saw it in the farm stand.  In the beginning of the season, there usually isn't much down there, and you mostly go for the PYO stuff.  I was so excited to see something down there!  I first reached for one of my favorite recipes, Ottolenghi Red Rice and Quinoa, which is meant to be served over arugula.  The recipe makes quite a bit and I was able to eat this several times over the next few days.  This was awesome because I got to really taste the arugula - it was the BEST arugula I have ever had, hands down.  What a difference it makes to eat fresh greens the very day they were picked.  The following week I made an arugula pesto using a recipe from my mom's new Cooking Light book (one of my new favorites) which is organized by season.  By week 3 I was getting sick of it, since apparently I'm the only one who wants to eat arugula.  I ended up making another pesto from a neat book I got as a gift called New Flavors for Vegetables.  It's a Williams-Sonoma book.  It's meant for a recipe where you saute little yellow pear tomatoes and toss them with the pesto and feta cheese, but I just stuck it in the freezer (tomatoes aren't here yet).  I did taste a bit and it was delicious - I liked it better than the first pesto I made.  (You can read more about my arugula pesto in my post about it - when I get to posting it!)

The herbs are such a departure from those sold in the supermarket and even in our local farm markets.  It is amazing what a difference it makes!  The thyme was used in another recipe from the above mentioned Cooking Light book, a chicken breast stuffed with caramelized scallions, thyme and goat cheese with a delicious pan sauce poured over top.  The chives were served at the same meal, in another dish from the same book, sprinkled atop balsamic roasted spring vegetables.  The mint was used in mojitos, a zucchini fritatta, and cucumber and mint tea sandwiches for Mom's reading group.  The oregano was substituted for dried in our Four-Cheese Baked Penne (from Ellie Krieger's So Easy).  And of course Chipotle got the catnip :)

What do you do with 6 heads of lettuce?  Eat a LOT of salad.  Luckily, with 7 people down the shore we were able to finish off a big bowl of it.  I made a delicious balsamic vinaigrette from Clean Food, where I replaced the agave nectar with dijon mustard and emulsified it in a blender.  My little sister loved it so much she actually took home the tiny bit that was left over.  The great thing about freshly picked lettuce such as this is that it keeps longer than the lettuce you see in the store, so we weren't rushing to finish it and even after a few days it still looked much fresher than the storebought lettuce I had gotten a few days earlier (before I knew we would soon be swimming in greens).  By the second week of lettuce, I was doing mental calculations about how much we would each have to eat to get rid of all this lettuce by the next week - as a family, we would have to eat a head per day.  One woman in the farm stand said she was eating lettuce for breakfast, lunch and dinner!  I am glad we didn't take it quite that far.

I made a wrap on lavash bread using some of the lettuce, a few leaves of spinach, feta, roasted red peppers, and hummus.  It was pretty yummy.  The greens tasted really fresh.  I used only 3 or 4 leaves of the spinach, though.  Luckily, 2 lbs of spinach may sound like a lot, but it cooks down substantially! We had it cooked with garlic and olive oil with steak and potatoes.

I made the bok choy according to a recipe from New Flavors for Vegetables.  The recipe has you sautee the bok choy with sliced garlic and red pepper flakes and tosses it with toasted sesame seeds.  It was too spicy, so next time I would use less for sure, but I might make it again.  It would be nice with a drizzle of sesame oil to finish as well. 

Snap peas were much more fun to pick than strawberries!  Less leaves, less bugs, easier to reach.  We used them in one of our current favorite recipes for a Pork and Mango Stir Fry from So Easy.  (Someone has posted the recipe here.)

There were two types of radishes available - regular red ones and French breakfast - and we selected the more interesting bunch.  The week before, we had purchased regular radishes for a roasted baby spring vegetable recipe from the seasonal Cooking Light book, so we tried it again with these.  They were a bit more bitter.  I would probably choose the regular type next time.  None of us like raw radishes, but they are yummy when roasted.

We forgot about our little bunch of kale -- we were only reminded by two new bunches from the first June pickup.  We plan to use the older bunch to make kale chips.

Garlic and Rosemary Roasted Cannellini Beans

As you may remember from my stuffed red pepper post, I do not like beans.  I WANT to like beans.  So I am always looking for bean recipes in the hopes that one day I will develop a taste for beans. 

I found something I just had to try on askgeorgie.com.  (In addition to extremely healthy dietitian-created recipes, she posts answers to nutrition questions - you can send in a question and she will answer it.)  Going through her recipe archive I found a recipe for Garlic and Rosemary Roasted Cannellini Beans.  I love crunchy salty snacks, so I had to try it.

Wow!  I was so surprised at what happened here.  They came out really well.  They are delicious! 

I followed the directions.  After 40 minutes of roasting they were pretty good.  But some of the bigger ones were not crunchy.

I put them back in the oven for another ten minutes or so, and when they came out they were a darker color and much crunchier.

I was standing next to the stove waiting for them to cool down and then I just ate them all.

I will definitely be making these again.  Especially if you are going to use the oven anyway, it is a great low-effort snack.  I would love to experiment with other types of beans and flavors.  Maybe some southwestern-flavored beans?