A Little Blue to Brighten Your Day.

As I was getting ready to put together one of my more favorite breakfasts, it struck me that I should be sharing this with all of you!  Especially now that fresh blueberries are gracing the stands of local farmer's markets.

This bowl of deliciousness is a snap to prepare, is nutritious, and will keep you feeling satisfied well in to your day.  I can't think of anything better than that!

There isn't even a title for the recipe.  If you have a clever idea let me know. :)  Here's what's in it:

1.  Butler Farms sheep's milk ricotta cheese 
(also can substitute cottage cheese or another ricotta)

2.  fresh lemon zest

3.  REAL Maple Syrup

4.  fresh blueberries

5.  sweet Churna sprinkle

6.  slivered almonds

So let's talk about the ingredients a bit and put breakfast together:

1.  For one serving, put half of a container of Butler Farm's ricotta cheese in a bowl.  Her containers look to be about 8 oz. 

Butler Farms is the first licensed Grade A Sheep's milk dairy in the U.S. and is located in Whitehall, WI.  Proprietor, Janet Butler was an early member of Wisconsin's elite group of women cheese makers, a group that is growing in number every year.  She runs a specialty organic farmstead operation and does so in a very quiet manner.  She has no website, no prestigious marketing plan (her cheeses speak for themselves), and no ambition to grow her farm beyond its current humble size.  The only location I am aware of to purchase her cheese in our area, is at the Dane County Farmer's Market (She has a small table with an awning along E. Mifflin St. on the capitol square.)

Though she makes a variety of unique and interesting cheeses, including one of the only local camemberts, I have fallen in love with her ricotta.  It is creamy, with a light crumble, and deliciously mild with the sweetness only fresh milk can impart.  Yes, I could buy other brands of ricotta at most grocery stores (and I do during the winter months), but why would I when I can get this fresh, local product all summer long?  Because this cheese is so fresh and natural, it does not have a long shelf life.  Plan to eat it within a few days, or freeze it.

Janet only brings to market what she can sell in a day.  If she sells out of her ricotta before you get there, pick up another one of her cheeses to enjoy, then head to the Murphy Farms stand on Carroll St. and pick up some of their cottage cheese which makes a nice substitute.  Murphy Farms also has a stand at the Westside Community Market on Saturday mornings in the DOT parking lot.


2.  Zest a quarter of one fresh lemon over your bowl of ricotta cheese.  

The important thing about using the zest of any citrus fruit is that you only want the colored portion of the rind.  That's where all of the delicious oils are.  The white pith part of the rind is bitter and is not what you want in any of your food or cocktails.  If you don't have fresh lemon, Penzey's dried lemon zest could be substituted, but you'd want it to have been softened.  You could do this ahead of time by mixing a 1/2 tsp of the dried zest in to your small container of ricotta and letting it sit over night.  

3.  Drizzle a tablespoon or so of real maple syrup over the top. 

Please, for the love of all things holy, if you don't have real maple syrup in your pantry, dispose of the imitation liquid that you do have and pick up some real Wisconsin Maple syrup.  If you read the ingredients on your imitation syrup you may be shocked to see that it contains NO actual maple syrup!  You can find real maple syrup everywhere, including nearly every farmer's market in the state.  This was a rough year for maple syrup harvesting due to the warm winter and early spring, so supplies may dwindle sooner than later.  Yes, real maple syrup costs more than the "lite" chemical concoction sold as maple syrup in most grocery stores, and it should.  It takes a lot of love and work to get the sweet sap from the trees in to a bottle on the shelf.  And in addition to that, it is a nectar produced by Mother Nature that not only tastes better than artificial syrups but is a much healthier option.  You don't need "lite" maple syrup.  The real stuff has so much flavor you won't need to use nearly as much of it and the complexity of the sugars make it an easier load on your body than the corn syrup found in the artificial variety.  I buy Grade B syrup as it is less refined and has even more punch of flavor and color.

4.  Top with as many fresh blueberries as you can stand!  I use a 1/2 C. or so.  

Blueberries are in season right now, yeah!  I LOVE blueberries.  And, this time of year I enjoy as many as I can fresh, but I also freeze many pounds of them in pint bags so I can enjoy them all year round.  Blueberries are not only delicious but they are also nutritious.  They are loaded with fiber, vitamins, and flavonoid antioxidants (those molecules of immune boosting fame).  Don't wash your berries until you're ready to eat them and store them in an airtight container in your refrigerator.  If you are looking to save yourself some money you can pick your own blueberries at The Berry Farm in Baraboo, WI.  They have very limited picking hours so be sure to check their website before making the drive.

5.  Sprinkle on a little sweet Churna.

Okay, so this is kind of "outside the box" but it's a seasoning mix you'll love keeping on hand.  If you're not in the mood, you can just sprinkle your berries with a little cinnamon...though it won't have quite the same impact.  Churnas are a blend of spices used in Ayurvedic cooking to stimulate different characteristics in the body and bring balance to our doshas.  Sound like I'm speaking another language?  Well, that's because I am.  Ayurveda (ay-er-vay-da) is an ancient form of medicine from India that treats the body, mind, and spirit based on natural principles and innate characteristics.  Therapies aim to bring balance to these forces within the body.  Much of Ayurveda's medicine is in the form of the food and beverages we consume.  I use a Vata/Kapha sweet Churna when it's cold outside and a Pitta sweet Churna now while it's hot.  These spice mixes are delicious and can be added to nearly anything you would want to add a bit of sweet spice to.  The below Churna recipes come from Patty McCormick, a local Ayurdedic practitioner and educator.

Vata/Kapha sweet Churna:                                                Pitta sweet Churna:
8 parts cardamom                                                               2 parts cardamom
2 parts ginger powder                                                         1 part cinnamon
1 part cinnamon                                                                  1 part dried mint
                                                                                             1 part dried fennel

6.  Finish it off with a hefty helping of slivered almonds.

And if you want to keep it local, use some of the local hickory nuts you can by at the Dane County Farmer's Market.  God bless the sweet souls who still collect, crack, and clean the tasty morsels so we can have a local source for these special nuts.

Relax and dig in!!

Winter Squash: A Study in Still Life Part II

I just know you are sitting on the edge of your seat waiting for this next post!  Well, wait no longer my friends...here is Part II.  I had grand ambitions of getting this to you much sooner, but the craziness of the season got the best of my time.  Rather than work my way through the natural order of a meal, as I had originally intended, I'm going to play the "I'm a woman-it's my prerogative to change my mind" card and instead give you a few recipes that might be fun to play with over the holidays if you have time.  I am at least sticking to one theme, and that is Breakfast!

This fall I heard that Willy St. Coop had developed a squash smoothie for their juice bar.  I have not yet tried one, but I have heard from reliable sources that they are wonderful.  I'm a big smoothie fan, but in all honesty the thought of this type of smoothie made me wrinkle my nose just a little.  And, because it sounded a bit off, I naturally had to try to make one for myself.  Those who know me well know that I am not one to shy away from oddities in the food world.  In fact, I relish them.   The results felt a bit Willy Wonka-ish...in a very good way.  It's like pumpkin pie in a glass AND it's good for you!  Doesn't get much better than that.  I've been imbibing these creamy delicious drinks on and off for the past few weeks for breakfast.  They are satisfying and actually keep me full until nearly lunch time.  Here's what I did:

1 hard winter squash (I used pumpkin, because I love them...butternut is also a great option)
**This is the time consuming do ahead part: cut the squash in half, scoop out the seeds, roast flesh side down in a shallow baking pan (with a little water added) at 375 degrees for 30-40 minutes or until the skin is browning and the flesh is nice and soft.  Let cool enough to handle, scoop flesh in to a bowl that can be used for storage, and mash the flesh just until it's a consistent texture.  You can do this any time in advance and store covered in the refrigerator.

Squash Smoothie
Ingredients
3/4 C. mashed roasted squash (see above)
1/2C Cottage Cheese or Plain Yogurt
1 banana** (see tip below)
1 C. milk (you can use any kind of milk you want...cow, almond, soy, rice...) OR Apple Cider
a slug of real WI maple syrup (probably a tablespoon or two)
5-6 good shakes of Penzey's Baking Spice  (you can substitute some cinnamon, allspice, nutmeg, cardamom)

Directions
Combine all ingredients in a good blender and blend until smooth and frothy.
The awesome thing about smoothies of any kind is they are hard to screw up.  You can adjust flavors and ingredients until you get a product that suits you.  This recipe will make a couple of 8 oz glasses and will store in the refrigerator for a couple of days if needed.

(If you spend a good amount of time in the kitchen and have the means I highly recommend getting a VitaMix blender.  It is definitely an investment, but I think it is a versatile workhorse and worth every penny.)

**Banana tip.  I buy free trade bananas from the bargain bin at the grocery store (WSC).  When they are nice and ripe I peel them and store them in a gallon sized freezer bag in the freezer.  When I need a banana for a smoothie or other recipe that calls for mashed banana, I pull one out and nuke it for approximately 30 seconds to thaw and use.**





Crock Pot Pumpkin Steel Cut Oats
(the original recipe can be found through this link)
A co-worker just told me about this idea and I can't wait to try it.  It sounds delicious and is a smart way to feed a crowd a unique and healthy breakfast or make some convenient freezer packages for busy days ahead.  As I said, I can't wait to try it...meaning I haven't given this recipe a "go" but it looks like it should be a winner and my co-worker raved about it, so I feel comfortable sharing it with you.  Besides, we can all try it together.  Let me know how yours turns out!  I modified the recipe a touch so you can use the squash you have on hand and with the changes I will make when I give it a try. The recipe calls for pumpkin, but I think you could use any variety of hard squash.  See the Squash Smoothie recipe above for instructions on roasting your squash.

Ingredients

2 cups Steel Cut Oats
1 1/2 C. mashed roasted squash/pumpkin
3 1/2 cups milk
3 1/2 cups water
1 Tablespoon vanilla
1 Tablespoon Penzey's Pumpkin Pie Spice or Baking Spice (you can also make your own)
1/4 cup brown sugar

Optional additions:  chopped apples, raisins, chopped walnuts or hickory nuts

Directions

Combine all ingredients in slow cooker.  Cook on low 4-6 hours.  If it needs more sweetening when it's ready try adding Maple Syrup and add more milk if it's thicker than you like.  Oatmeal freezes very well.  Simply portion in to freezer safe containers.  **Remember to always label your containers because frozen food all looks the same and is nearly unrecognizable.**  When ready to eat, thaw and reheat. It is ideal to reheat oatmeal on the stove top and be sure to have more milk or water on hand.  

Makes 8 - 1 cup servings.

Sweet Potato Black Bean Burritos 
(for original recipe follow the link...below is my modified recipe)

I was recently asked to do some freezer cooking for a friend who was planning ahead for the arrival of their baby.  I've always frozen food as a preservation technique or when I have too much to eat at once, but until that moment I had never planned meals specifically to freeze for convenience later.  The research of recipes and techniques for this style of cooking was a lot of fun and this Sweet Potato Black Bean Burrito recipe inspired a breakfast burrito that has proven to be one of my favorites and something I plan to keep on hand at all times.  FYI, the cookbook I found most useful for this project is "Don't Panic - More Dinner's in the Freezer" by S. Martinez, V. Howell,  & B. Garcia.  The above recipe is a vegetarian  option and uses sweet potatoes, which can often be interchanged with hard squash in nearly every recipe.  I am a big fan of breakfast style burritos and Mexican style chorizo sausage which is why I modified this recipe to suit my taste.  I usually get my chorizo from Jordandal Farm , but I occasionally make my own using local ground pork.


Ingredients

2 Tbls cooking oil* (see tip below) or your leftover bacon grease, divided
1/2 lb Mexican style chorizo, casings removed1 onion, chopped
1 Red Bell Pepper** (see tip below), chopped 4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
pinch cayenne pepper, or to taste
2 cans black beans, drained and rinsed
1/2 large winter squash or 2 sweet potatoes, peeled and cubed
1 Tbls butter
6 Eggs (from a friend, farm neighbor, or farmer's market...pastured eggs taste better, are healthier, and are worth the cost) 12 (10 inch) flour tortillas
½ to one pound Cheddar or Monterey Jack cheese, shredded


Directions


Heat large heavy skillet over medium high heat.  Add 1 Tbls oil or fat, when hot add ground chorizo.  Fry in skillet stirring often to break up in to small pieces.  When sausage is browned remove to paper towel lined plate, reserving fat in skillet, and set sausage aside.  


Return skillet to stove over medium heat.  Add another 1 Tbls of oil or fat, when hot add chopped onion and bell pepper.  Saute until beginning to soften, scrape up any crispy bits left in the pan from cooking the sausage.  Add a little water if needed to help loosen any stubborn bits.  Add garlic, spices, and squash.  Cook, stirring often, to combine for 2 minutes.  Cover skillet and continue to cook, stirring often, until squash is soft but not mushy, approx. 8-10 minutes.  While waiting crack eggs in to bowl and whisk briefly with a fork to combine.  Season with salt & pepper.  Remove lid, add black beans, and cook another couple of minutes to heat beans through and evaporate collected liquid. Remove contents of skillet to large bowl.  Add reserved chorizo to this bowl as well, stir to combine. Taste and adjust seasonings as needed. 


Return skillet to medium heat, add 1 Tbls butter.  When butter is foaming,  add whisked eggs and cook as scrambled until moist and glistening...they will seem undercooked.   Dump scrambled eggs in to bowl with black bean mixture, stir gently to combine.  Do not allow the eggs to brown or cook until dry or "done".  At that point they will be overcooked and rubbery. Check out this great video on cooking perfect scrambled eggs.  


Assembly

If you plan to freeze the burritos, allow filling to cool completely before assembly.  This is important! If you wan to eat them right away, carefully assemble with the hot filling.  Working with one tortilla at a time (they will be more pliable if room temperature or slightly warm...if you will eat them right away you can actually pre-heat each tortilla in a hot skillet first).  Lay tortilla on work surface.  Place 1/4 C. or so of filling in a line down the middle of tortilla (from top to bottom) leaving a good inch of space at each end.  Top with a couple tablespoons of shredded cheese.  Fold right side of tortilla over filling, fold top and bottom of tortilla next, and finish with left side being sure corners are tucked in and filling is completely contained.  Set aside seam side down.  Repeat until tortillas are used up. (My photos were taken after the fact, so I apologize that they don't follow my directions exactly, but they are still a useful guide)

For freezing: wrap each burrito in plastic wrap, followed by wrapping tightly in foil.  Label each burrito with a marker and freeze.

To eat from freezer:  if you plan ahead you can thaw them and heat in oven or microwave.  I never do that, so when I need to grab breakfast in a hurry I completely unwrap the frozen burrito (I save the clean plastic wrap & foil for another use), wrap the burrito in a paper towel, and microwave for 1 minute 30 seconds on 70% power.  I turn the burrito over and microwave another 1 minute 30 seconds on 70% power.  They are always perfectly reheated when I do this.  I top them with some of my canned salsa and enjoy.  These burritos are really tasty and satisfying!


*Cooking Oil tip:  I use Olive oil (not Extra Virgin) or Grape Seed oil for cooking; Sunflower Oil is being produced and sold locally from Driftless Organics and is a nice option as well.


**Bell Pepper tip:  Bell Peppers in their off season are expensive and have to be shipped to us from far off places.  During their peak season (late summer in our area), load up on these beautiful and tasty peppers from your local farmer's market.  Give them a wash, remove the stem and seeds, and chop or leave in large sections.  Place pepper pieces in freezer bags or containers and put in the freezer for use throughout the year.  When thawed they will lose their crunch, so won't be suitable for eating raw, but they retain their color and flavor so will be perfect for all of your cooked dishes.  


Whew!  There is a lot of information here.  But fun and delicious ideas for using your supply of winter squash.  Please let me know if you give these recipes a try.  I would also love to hear what your favorite uses for winter squash might be!  


Stay tuned for Part III where I'll share a versatile entree recipe that is great as a salad, side dish, or main course.  


One final thing I have to share.  I was very excited when Terese Allen and Joan Peterson released the first edition of their "Wisconsin Local Foods Journal" earlier this year.  I was even more excited to get my hands on a copy and saw what an amazing resource it really is.  The icing on the cake is that the proceeds from the book sales go to support REAP Food Group's food and sustainability programs.  As a leader on the board of Slow Food Madison, supporting local food groups who focus on sustaining our local food system is a priority for me.  I am such a fan of these women and this book is my favorite gift to give this year.  I anticipate it will become an annual favorite for years to come.

Happy holidays to you all and best wishes in the coming year!!