Spiced blueberry pancakes

Over the holiday break, my son had a friend who, last time he was over, I promised blueberry pancakes for breakfast. The blueberries I had on hand were of the preserved Delaware Valley College grown organic sort. Lucky us!

During the spring and summer weeks, I usually make it to The Market at DelVal College once every week or two to stock up on locally-grown fruits and veggies. Although some of what I purchase on these trips supplements my CSA produce for meals, I mostly go with a mission to find foods that I will preserve. Berries and peppers are ridiculously easy to freeze, so often I'll search for them first.

Choosing foods that are easy to put up makes the weekly chore of preservation simple and fast. Of course, simple and fast means that my chances of burning out halfway through the season are lessened. I like the efficiency of this system :)


The blueberries I used for the boys' pancakes were purchased in June, on sale for $2.99 for two pints. Taking them out of the freezer, I remembered just what a fabulous idea it was to stock up on six pints of these organic, locally-grown dark blue lovelies. They were absolutely divine, literally bursting with flavor inside the piping-hot pancakes.

Spiced Blueberry Pancakes
Serves 4 (eight pancakes)

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons canola or safflower oil (plus some for pan)
1/3 cup water
1 cup plain rice or soy milk
1 teaspoon vanilla extract
2 tablespoons real maple syrup (plus some for serving)
1/2 - 3/4 cup blueberries (plus some for serving)

Mix dry ingredients together in a large bowl. Reserving the berries, add all other remaining ingredients in a separate bowl. Add to the wet mixture to the dry mixture, taking care to not overmix. Let batter sit for ten minutes. Stir in berries. Using a ladle, pour scoops of batter into a preheated, well oiled pan or skillet. When the pancakes start to bubble (about three or four minutes, depending on their size), flip and fry the other side for a minute or two. Stack pancakes and top with all natural maple syrup and whole blueberries.

In my kitchen, making pancakes is reserved for the less-scheduled and less-rushed weekend mornings. I usually double or triple the recipe however, so we can eat homemade pancakes during the next couple school/work days. You know, that way we at least have the illusion of calm and leisurely mornings. Enjoy!

> Cross-posted at www.farmtophilly.com.

Fresh Tofu Scrambler

Every good vegetarian has a recipe for a tofu scramble tucked in her or his apron. It's probably one of the very first dishes a new vegetarian learns to prepare, and puts to rest any misgivings one has about not liking tofu. My first introduction was about 17 years ago in a dinner lovingly prepared by mom using a Fantastic Foods mix and served on English muffins. A meal that is now one of my all-time comfort foods.

It's one of those perfect, reliable eats - a dependable friend during meal planning. Always there for you, like lasagna or a stir fry, willing to use up any veggies you need to move out of the crisper; always a complete source of nutrition and whole foods; always willing to be brunch (with toast), dinner (in a tortilla), a snack or anything in between; and, thanks to Fresh Tofu, always ready to show of its local flavor.


One of my favorite discoveries during One Local Summer, Fresh Tofu has been supplying the east coast with organic tofu since 1984 and is distributed throughout New York, New Jersey and Pennsylvania. I purchase mine at a local natural food store (Plumsteadville Natural Foods), though Whole Foods carries it as well. It truly is a superior product, living up to its name and consistently giving great texture and taste to my favorite bean curd recipes. If the gourmet mecca that is Horizon's uses Fresh Tofu, you can safely bank on it awesomeness. Besides, anyone with a flying block of tofu for a logo has got to pretty much rock, right?

Although creating and perfecting a great tofu scramble recipe is one of those must-experience kitchen intimacies, everyone needs a place to start. Vegan cookbook author extraordinaire, Isa Chandra Moskowitz's, version is a great place to do so and provides the base for my recipe below. Her spice combination is so colorful and the flavor can't be beat. If you're not vegan or vegetarian, that shouldn't stop you from honing your scramble skills. In fact, one of my favorite versions is a cilantro-heavy one made by an omnivore friend.

Tofu Scrambler
serves 4

1 pound organic Fresh Tofu, drained and pressed well
1 tablespoon olive oil
1 medium chopped onion
1 cup mushrooms, thinly sliced
4 cloves garlic, minced
1 cup chopped kale (or other dark, leafy green)
1/2 cup chopped peppers, carrots, and/or any other veggie in the fridge
1/4 cup nutritional yeast
hot sauce to taste

spice blend:
3 teaspoons cumin
1 1/2 teaspoon thyme
2 teaspoon paprika
1 teaspoon tumeric
1 teaspoon salt

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Crumble in tofu and mix well. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much.

Mix in kale and other vegetables, cover for five minutes, allowing steam to soften them. Stir in hot sauce to taste. Mix in nutritional yeast.

Serve with toast (Bakers on Broad Complet bread was used above) and fruit for breakfast, or in tortillas with guacamole and salsa for dinner.

Although this is my standard recipe, it's really more of an outline. I can't say I've actually ever made the same scrambler twice. Everyone seems to find their own special ingredient, whether it be a spice or veggie or secret sauce, so don't be afraid to experiment!

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 24

Sniff, sniff.

Well, here it is. The last Blooming Glen Farm CSA pickup of the season:


I just don't understand how it could be over. What am I going to do without all of this super-tasty, local, fresh, healthy produce in my kitchen every week? I've totally taken this season for granted. I don't even think about how to use the produce anymore. When I get home, I preserve (usually freeze) whatever I won't be able to use within the next week or two and the rest gets incorporated into meals with barely a second thought.

Well that was on the good weeks anyway. There may have been an occasion or two... or maybe several, when something were deposited half-rotten to the compost bin because I couldn't use it in time. But actually, that brings me to an excellent point.

The quantity of produce for the price of a share has been unbelievable. It would be interesting to see an actual price-per-pound, though just a quick glance at the photo album could assure anyone that $780 for 24 weeks of produce is a great deal. I split my share each week with my sister. There are four adults and one child between the two homes, and we were able to stuff ourselves with fresh veggies and fruits every day, and still have enough left over for freezing and canning. It's hard to imagine, but we'll still be enjoying this season's bounty throughout the winter.

Not to mention the fact that the variety of produce was unbeatable and everything was grown naturally and sustainably. By people I know. Oh, and did I mention that we enjoyed fresh flowers more than half those weeks?

Belonging to a CSA definitely requires a bit of extra time and energy, as does any new method or way of doing something. Once that habit is formed though, it really does become second nature. This was my second season at Blooming Glen and already I’ve learned and changed and incorporated so much! Things like…

• how to cook daikon, watermelon, French breakfast, black and regular radishes
• that Swiss Chard on a sandwich is quite tasty
• that yes, children actually can get sick of pick-your-owns
• and yes, so too can parents
• the differences between a sunshine, blue hubbard, delicata, bon bon and butternut winter squash
• that freezing string beans and summer squash is ridiculously easy
• though freezing sweet peppers is sinfully easy
• Trish's secrets to keep flowers producing in the garden and looking beautiful in the vase
• that beets and carrots keep quite a while as long as you remove the greens
• that chopping it up nice and fine and adding it to macaroni recipes is an easy way to get kale into my son's diet
• that there are perhaps a bazillion different varieties of cherry tomatoes
• and that Tom knows every single one of them
• that my family simply cannot not eat an entire head of cabbage before it goes bad
• that watermelon looks just as good in yellow as it does in pink
• what to do with celeriac
• the mystery and romance that is an heirloom tomato
• that simply is the best way to prepare fresh vegetables
• that soccer moms, DINKs, single parents, singletons, yuppies, hippies, teachers, administrators, entrepreneurs, Women Builders, EMTs, corporate CEOs, nonprofit workers and retirees all belong to my CSA
  
• that green tomatoes are great in stir fries, relishes and salads
• that my sister and I are so literal at times
• how to put up tomatoes
• that greens like turnip, beet and collards are really, really tasty and can be used in everything
• that my son can be bought not only with sweet potatoes, but also sunshine winter squash
  
• that there are some pretty adorable cows in Perkasie
• the differences between scallions, onions, sweet onions, garlic, garlic scapes, leeks and shallots
• that no matter how hard I try, I will never like radicchio
• that stir fries and scramblers are a CSA member's best friends
• to not peel root vegetables if you can help it
  
• there is nothing on this planet that tastes better than a just-picked ripe tomato

Surely, there are more. Perhaps I'll add to this list as the winter months creep in, our preserved CSA food supply dwindles and we can barely remember the feel of humidity on our skin as we pick quarts string beans, strawberries and basil.

Sigh. Missing you oh so terribly already, Blooming Glen!

Would you like to get melodramatic over produce, too? Find a CSA farm near you at Local Harvest!

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 23

This week is the second to last pick up of the season. How sad!

Looking at that incredible harvest and all those vibrant colors, it's so hard to believe that in just a few days, we'll be receiving the last share of 2007.

Blooming Glen has some great cheerleaders and received fabulous press and publicity, which all seems to have contributed to a flood of requests for 2008 CSA subscription registration. What a wonderful testament to the farmers' hard work, dedication and passion - and too, to the supporters and members of the community. Knowing that so many families, when given the choice, prefer naturally grown food from a local farm is reassuring and smile-inducing. I do hope that Blooming Glen's continued success and their neighbor's continued support inspires the CSA model to grow in this area.

As they say, "If you build it, they will come!"

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 22

We got some pretty cool radishes this week. Our choice of Daikon, watermelon, or the mysterious Nero Tondo, which is described as “round, black, hot” by our farmers.

(Click photo to read notes at flick’r regarding names and quantities of this week’s share.)

My sister thought the kale was looking especially happy this week, and I have to agree!

> Cross-posted at www.farmtophilly.com.


PS: The cows were very interested in us this week. These pics by Avery:

A peck of pickled... cucumbers!

To supplement my garden and CSA tomatoes for canning, I bought a box of tomatoes from the Shoemaker's road side stand.

A side note here, that the link will take you to the Shoemaker's machine shop. The family has run their welding and machining business and lived on Leidy Road since the 1950's. It's been as long as I can remember that they've sold their garden crops out front. Out here in the 'burbs, among all the McMansions and age-restricted townhome developments, there are occasional glimpses of realness that reflect the area's agricultural, small town roots. The several front yard road side stands in town are probably my favorite of those reflections :)

While I was there, I couldn't pass up a few delicious-looking cucumbers. I don't usually see cukes so late in the season, and my mouth was watering at the thought of a crispy cucumber sandwich.


Shortly after, when my tomatoes and I headed over to my dad's for canning, I was surprised with a bunch of local kirby cucumbers. Thanks pops, but yikes - what to do with them all? Naturally, pickles seemed out best option, though neither of us have preserved them before.

Thank goodness for the Pickle Preservation Society (seriously, who knew?!). They have several recipes on their site, and I copied the one we used below. We went with an easy, traditional kosher recipe that required no hot-packing, and also one that utilized local ingredients we had on hand. The recipe called for dill and garlic, which I received in my CSA share that week (though the dill was not flowering as the recipe recommends). Man, I just love it when things work out like that!

Kosher Pickles: The Right Way
From Mark Bittman, New York Times

1/2 cup kosher salt
1 cup boiling water
2 pounds small Kirby cucumbers, washed, and cut into halves or quarters
5 cloves or more garlic, peeled and smashed
1 large bunch dill, if desired, fresh and with flowers OR 2 tablespoons dried dill and 1 teaspoon dill seeds, OR a tablesoon of coriander seeds

1. In a large bowl*, combine the salt and boiling water; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 2 hours if they are quartered, 4 hours if they are halved. In either case, it will probably take from 12 to 24 hours, or even 48 hours, for them to taste "pickly" enough to suit your taste. When they are, refrigerate them, still in the brine. The pickles will continue to forment as they sit, more quickly at room temperature, more slowly in the refrigerator.

Yield: About 30 pickle quarters.

*We went with pickling in one of those giant industrial-food-sized jars instead of bowls. We tried the bowls, the jar was just way easier to manage.

These turned out quite garlicky, so next time we'd probably use only three or four cloves. I can totally see how people get into making their own "special recipe" pickles. With slight adjustments to so many different and easy-to-find ingredients (garlic, hot pepper, peppercorns, mustard seed, onion, celery, sugar), there are endless taste possibilities. This is definitely a project we'll be doing again next season!

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 21

(Click photo to read notes at flick’r regarding names and quantities of this week’s share.)

And an extra view this week:


> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 20

My sister and I split our share each week, and it only recently occurred to me, the extent of our literalness.





> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 19

No picture of the share board this week, but I think this beautiful share speaks for itself.

Broccoli and Bok Choy and greens - yum!

> Crossed-posted at www.farmtophilly.com.

CSA crop share 2007 18

Autumn is here. Happy fall equinox!


Is that an amazingly colorful and diverse share, or what?

> Cross-posted at www.farmtophilly.com

CSA crop share 2007 17

SWEET POTATOES!

Aren't sweet potatoes the best? I'm always on the lookout for high alkaline veggies that my son likes. Who am I kidding. I'm always on the lookout for any veggies that he'll even tolerate.

He's the king of broccoli, he loves steamed carrots and can knock back quite a bit of raw red peppers and cucumbers with some hummus. All of this is great, but when it comes to switching things up and trying something new or different, he uncharacteristically hesitates.

This is the same child who will, and often does, skateboard off flights of stairs.

Sweet potato was one of the surprises that came with our CSA subscription last year. It's certainly not an uncommon vegetable, but, like leeks, it was one that I never really considered while shopping at the market. Hm, and I wonder why my son won't give kale a chance? I suppose we're all creatures of habit to a certain degree.

Lucky for both of us, Blooming Glen introduced our kitchen to the sweet potato. This root vegetable is high in fiber, vitamin B6 (especially nice for a vegetarian or vegan) and potassium, and is a very good source of vitamin A, vitamin C and manganese. And better than all that? It's dang tasty and can be prepared quickly.

Certainly there is much more exotic produce a CSA will bring into your home, but it seems that simple and everyday once again reign supreme in the local diet :)

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 16

It's mid-September and so the board list is getting shorter:


Congratulations and celebrations to Blooming Glen founders and farmers, Tom and Tricia, who are getting married this weekend. Lots of love and peace to you both! <3

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 15

"No more flowers :( " says Tricia.


Please advise! Anyone have any idea what to do with that funky sunshine winter squash?

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 14

Yikes! My camera battery died, so no picture of the share board this week. Of course, if you're really dying to know just how many pounds of tomatoes that is, you can see notes at flick'r.

Ms. Cinder helped with the picture-taking and splitting-up of the share this week. What a gal!

> Cross-posted at www.farmtophilly.com.

CSA crop share 2007 13

Daddy-O picked up the share for me this week because I had an appointment. What a guy!

(Click on the photos to see larger images and notes at flick'r.)

CSA crop share 2007 12

Our August 14 crop share; pick up and photos by Brookie, again.



She thought this week's cherry tomatoes were especially cute. I tewtally agree :)

CSA crop share 2007 11

Our Blooming Glen crop share from August 7, picked up and photographed by the best seester ever, Brookie :)

CSA crop share 2007 10

A perfect ten, baby!

(Click on the photos to see larger images and notes at flick'r.)

Check out www.farmtophilly.com for my CSA report and lots more local awesomeness!

CSA crop share 2007 09

Tomatoes, tomatoes, tomatoes!

(Click on the photos to see larger images and notes at flick'r.)

We got 7 1/2 pounds of tomatoes this week, plus one pint of cherry tomatoes. I think this heirloom could represent the whole lot on it's own:
I got to see the whole farming family today, and Tricia, Tom and Dakota gave me a sneak peek of the ginormous heirloom monster tomato that's been growing on the farm. Yowzah!

CSA crop share 2007 08

Pretty, pretty share this week:

(Click on the photos to see larger images and notes at flick'r.)