Banana Bread

Banana Bread
Made eight loaves this evening. Yummy! This is another tradition for the holidays. I got this recipe more than half a life ago in Marblehead. The trick to this recipe is the bananas are not even speckled yet. No brown gooey things here. I also use whole wheat flower for half of the flour and all purpose for the other half. Don't over mix the batter. Just mix enough until everything is combined.

Banana Bread from the Peach Family

1/2 cup Shortening
1 cup Sugar

2 eggs

1 cup bananas (2 - no speckles - fresh)
1 tsp. lemon juice (for color)

2 cups flour
3 tsp. baking powder
1/2 tsp. salt

1 cup nuts (optional)

Bake @ 325 degrees F
for 1 hour to 1 hour 15 minutes watch and check with toothpick
(top should turn golden brown)

Barbie Legs?

You decide.
Barbie Legs Carrot

Anatomy of a Thanksgiving Turkey Sandwich

Some will say the best part of the post Thanksgiving festivities (besides the nap) is the turkey sandwich. I will agree with that, provided the proper sandwich construction is followed. If you mix up the layers you risk messing up the blending of the flavors. Here is my process for a perfect Thanksgiving turkey sandwich.

  1. Rye Bread (bottom slice)
  2. Cains Mayonnaise
  3. Turkey meat, both white and dark meat
  4. Stuffing spread and pressed into the meat
  5. Salt and Pepper
  6. Cranberry sauce
  7. Lettuce (anything but iceberg)
  8. Rye Bread (top slice)

Best eaten with a Hood Golden EggNog beverage or apple cider.

How do you make yours?

Dear Milk Carton Graphic Designer

Very funny. Do you fulfill a secret sadistic pleasure every time someone OPENS THE MILK CARTON THE WRONG WAY! The arrow goes next to the word "Open" Not next to the words "Sell By". And if you retort that one should read what is says. I will reply - I did read it! - forty three years ago and it has not changed on me until you decided to get your jollies. So Pleas fix it. I was able to.

Your view of the world.
Milk Carton Madness

The Correct View of the World
Milk Carton Correctness

Mise En Place

Mise en place
Mise en place
Fait accompli
Butternut Soup

Butternut Soup

Today I thought I'd share with you my recipe for my Butternut Soup. This recipe is adapted from The Sugar Mill Hotel Cookbook. I purchased the cookbook in the Virgin Islands while on a bareboat charter vacation. The recipe is deceptively easy and yields a very yummy and hearty soup. It can be served as an appitizer or main course. It has become a Thanksgiving tradition with our family for over 15 years. The secret is the hot sauce. It adds just a little kick to make it interesting. I hope you enjoy it as much as we do.

1/2 cup minced onion
2 tablespoons butter
1 14 oz. can chicken broth
3 cups cubed fresh butternut squash
1/2 teaspoon sugar
3/4 teaspoon ground nutmeg
hot sauce to taste
fresh cream

salted whipped cream
toasted pumpkin seeds or fresh parsley

In a stockpot:
Cook onion in butter until soft.
Add squash and chicken broth.
(The broth should just cover the squash)
Mix well and cook until the squash is very tender.
(Squash will easily crush with a fork)

Fill blender to 3/4 full.
Add cream to thin (approx. 1 to 3 oz.)
Season with sugar, nutmeg, salt, pepper, and Tabasco.
Whirl soup carefully in the blender, it may expand rapidly.
Serve and garnish.

Makes 4 hearty servings.

For an extra special treat make a soup tureen
out of a pumpkin and serve from the table.
Comes complete with it's own lid.

Bon Appétit!


Green Meadows Farm

Green Meadows Farm

For three years now we've been a member of a community-supported agriculture (CSA) organic farm. Green Meadows Farm is located in Hamilton Massachusetts and is owned by the Patton Family. We buy a share of the harvest before the season starts and this guarantees them income for operating expenses. In return we get a weekly portion of the harvest all season long. The season usually lasts a half year. Currently they are even selling extensions for the late harvest and augmenting the share with other organic produce sent cooperatively to the farm from larger producers. They grow all organic fruits and vegatables, raise livestock and also sell a flower share. They even have a wine share in cooperation with a local winery. We purchase shares for vegatables, lamb and pork. Everything is amazingly fresh and delicious. Because the food is harvested at it's peak it tasts better and lasts longer than anything we have bought in a supermarket. Having restaurant quality food every day is a real treat. Interestingly, the harvest will dictate our meal planning which is a good thing because we don't have to decide what to make. We are eating seasonally and getting a well rounded organic diet.

Some of the harvest is pick your own. This affords us the opportunity to go into the fields and pick out our share and see how things are grown. It may be berries, beans, herbs or potatoes that will be collected. The best part is that it gets you out into the summer air. While out in the fields we may see the mobile chicken coop. This is a cage on wheels that moves from place to place. The chickens fertilise the patch they are parked over and they pick up the insects and grubbs at the same time keeping those insect pests at bey. We have also participated in some of the education sessions the farm hosts. Our favorite was the edible wild plant lesson. Who knew there were so many things to eat during a walk in the woods!

Being able to know and talk to the people who are growing your food gives a you a real connection to what is happening with the food you eat. We are more attuned to the weather and how it will affect the weekly share. When the weather is Ideal we can look forward to a wonderful bounty from that weeks harvest. Because we are share holders we have also had to experience the lean times. Entire fields were flooded during the May rains of 2006. That year was not a bust, but all that flooding set the schedule behind almost a month.

We will continue own a piece of this very special place for next year, supporting the community, supporting the goals of CSA and eating healthy all at the same time. We look forward to the veggies we'll get for the next couple of weeks in the lead up to Thanksgiving, but our friends below may not have such happy expectations.

Do You think they're nervous?

Do you think they're nervous?