Monthly Archive: July 2015

A Brunchy Butternut Squash Frittata

IMG_4126 (2)Making meatless meals at home isn’t difficult when you have beautiful veggies to work with but coming up with new ideas can be a challenge. (more…)

Move Over Zucchini-Summer Squash Honey Banana Bread

Pecks honeyHoney is a wonderful natural sweetener with lots of antioxidants and it makes for a more moist baked good. I just can’t resist buying the golden brew and I am so amazed at the honey bees that give us this gift!

In this recipe I replaced half of the organic turbinado sugar required with honey and lowered the temperature of the oven 25 degrees to avoid over browning (which honey tends to do….).  I used zucchini’s sister, the yellow summer squash in this recipe and light raw honey purchased from my friend Debbie at Pecks Woods Honey in Whitehall, NY.  It’s lighter flavor doesn’t over-power the bread. Using a banana, will add flavor and cut the amount of fat in the recipe also.  This recipe makes 2 large loaves or 12 large muffins (some for now and freezing for later):

grated squash

2 cups of grated yellow summer squash – use flesh and avoid seeds if possible

1 banana mashed

1/2 cup of oil of choice

1/2 cup of honey

1 cup of sugar

3 eggs

2 cups of flour (I used half whole wheat and half white)

1 cup of oats

1 teaspoon fine sea salt

1/2 teaspoon baking powder

2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon of nutmeg

1/3 teaspoon ginger

1/2 cup chopped pecans (optional but really good!)

Preheat oven to 325. Grease 2 loaf pans or 12 large muffin tins.  In a large mixing bowl combine banana, sugar, honey, eggs and oil  then add in the grated squash.  In a separate bowl combine all dry ingredients except nuts and add the dry to wet mixture.  Once combined well, add in the nuts.  (the mixture will be loose but that’s ok) Fill pans 3/4 of the way full and bake. For loaves,  50 minutes to an hour until toothpick comes out clean.  For muffins, 20 to 30 minutes until tops spring back.  Cool and serve with liquid sunshine drizzled over the top!  For honey orders, contact the bee keeper at peckswoodshoney@gmail.com

honey squash bread

 

 

Farm-to-Market All in One! Vermont Cheese Makers’ Festival 2015

This past weekend, we were treated to a culinary outing that you just have to experience!  Shelburne Farms, in Shelburne Vermont hosted the Vermont Cheese Makers’ Festival. (more…)

Farmer’s Market Inspired Roasted Carrot Soup

carrots When I was at the Saratoga Farmer’s Market last weekend, I ran into a friend who follows my blog (as friends do) and she asked me, “Does anything here inspire you?” I wish she could be inside my brain when I see fresh produce…ah… maybe not! I know that if I bring something home, it will inspire me (or haunt me) until I make something that showcases the freshness of the product.  Carrots!  I brought home a bunch of fresh, farm grown carrots.  Roasted Carrots…. ginger… orange…. classic combinations for a great soup. Here’s my recipe:

6 large or 12 small carrots peeled and cut into bite size pieces

1 diced medium onion

1/2 jalapeño diced small

1/2 teaspoon orange zest

1/2 cup of fresh orange juice

1 tablespoon fresh grated ginger

1 1/2 tablespoons of curry powder

Sea salt and cracked pepper

2 cups of vegetable broth

1/4 cup of cashews

Dash of cinnamon

Drizzle of honey

Preheat oven 425 degrees. Coat carrots in 1 tablespoon of olive oil and salt and pepper.  Place on a cookie sheet and put in the oven about 30 minutes or until fork tender. Set asides to cool. In a medium pan on medium heat add the remaining oil and sauté the onions and jalapeño until tender.  Add the curry, orange zest, ginger and cinnamon for another minute to release the flavors. Deglaze the pan with orange juice and remove from heat.

sauteed onions curry

In a large blender, add the cashews with a half cup of the broth.  Blend until smooth.  Add the cooled carrots, cooled onion mixture, honey and the remaining broth and purée until smooth.  (if too thick for your taste add a little more broth) Salt to taste. Chill for at least an hour.  Serve up some really fresh market to table soup!  Carrot inspired, Laura!

carrot soup

Rainy 4th of July in Saratoga… No Problem!

My mother always said not to let the weather stop you from what you want to do…. this is from a woman who grew up in England and told me if they waited for the rain to stop before going outside, they never would’ve gone out!  We did gain our Independence from the Brits but that doesn’t mean we didn’t inherit that kind of sensibility.  So, we grabbed a bumbershoot …. a brolley… uh, I mean an umbrella and headed for downtown Saratoga in search of a  “foodies” 4th of July. (more…)