tag:blogger.com,1999:blog-12734908053433635802024-03-04T15:21:58.501-05:00The Garden of EatingThe Garden of Eating is a sinfully good blog about food, family & life in New York's beautiful Hudson Valley. Created and written by Eve Fox. Unknownnoreply@blogger.comBlogger623125tag:blogger.com,1999:blog-1273490805343363580.post-23168621276833719292023-09-17T08:34:00.001-04:002023-09-17T09:09:52.627-04:00Preserving the Fall Harvest & 2 Big Improvements To the Canning Kitchen<p><span style="font-family: arial;">It's been a while! Just wanted to say hello 👋and share some great ways to make use of fall's bounty.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs0NPcs-1sNcXL1zcxttbVv06vGc1ZCAP333Sq5oBW0I6NUT9hPK-QnWt0P-m0OD5G37cH_iucUlWk6O11TqsmHMMWsY79_yxSzc36OjWUbK06kpGDD1vLxL9srytshHnqYAMu3iB40tzVlKRXZrLR23EUE8pzA74ZOVW1CBXGtou1rW_q10s_C_z9Ns/s4032/PXL_20230711_222212206.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img alt="Inky and an early tomato, copyright Eve Fox, The Garden of Eating blog 2023. All rights reserved." border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs0NPcs-1sNcXL1zcxttbVv06vGc1ZCAP333Sq5oBW0I6NUT9hPK-QnWt0P-m0OD5G37cH_iucUlWk6O11TqsmHMMWsY79_yxSzc36OjWUbK06kpGDD1vLxL9srytshHnqYAMu3iB40tzVlKRXZrLR23EUE8pzA74ZOVW1CBXGtou1rW_q10s_C_z9Ns/w640-h360/PXL_20230711_222212206.PORTRAIT.jpg" title="Inky and an early tomato, copyright Eve Fox, The Garden of Eating blog 2023. All rights reserved." width="640" /></span></a></div>
<p><span style="font-family: arial;">Despite the weird weather, we've had a very good tomato year in our garden. There's been some blight but we've managed to minimize it by mulching well with crushed straw, fertilizing a few times, and trimming all the affected leaves and branches off. And the wasps have mostly been keeping up with the dreaded tomato hornworms. We planted two Sungolds, a purple Cherokee, an heirloom beefsteak, and six Amish paste tomato plants that local farmer Jay of <a href="https://fourwindsfarmny.com/" target="_blank">Four Winds Farm</a> swears by for making sauce. They have produced a ton of fruits. 🍅</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVYEgRJ8dTuSy5aWgrnrcvEosQr1yG6a9Dwi5ngFj8mVRvybD0ZKPLhPVvDamql1WJPDZBlesn5Ta-JlEnKhTRK7B0O4JvDM79Qx_XmXQ4_d2C4ZLryWxOmnOZ8bQeQoi8mKtLm2VEtTG2JTuQLBvBwbBW05VhQjJPUZAXArKzGEFitxN9Hmd7lyMYBA/s4032/PXL_20230831_124541353.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img alt="Tomatoes from the garden, copyright 2023, Eve Fox, The Garden of Eating blog" border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVYEgRJ8dTuSy5aWgrnrcvEosQr1yG6a9Dwi5ngFj8mVRvybD0ZKPLhPVvDamql1WJPDZBlesn5Ta-JlEnKhTRK7B0O4JvDM79Qx_XmXQ4_d2C4ZLryWxOmnOZ8bQeQoi8mKtLm2VEtTG2JTuQLBvBwbBW05VhQjJPUZAXArKzGEFitxN9Hmd7lyMYBA/w640-h360/PXL_20230831_124541353.PORTRAIT.jpg" title="Garden tomatoes" width="640" /></span></a></div><p><span style="font-family: arial;">I'm excited to share two big improvements here in the Garden of Eating kitchen.</span></p><p><span style="font-family: arial;"><b>1. Induction Stove </b><br />Last winter, we made the decision to </span><span style="font-family: arial;">swap our propane gas kitchen stove out for an induction cooktop and oven. I was a bit hesitant at first since I abhor electric stoves but am happy to report that it's been a real gamechanger and is <i>nothing</i> like cooking on an electric stove.</span><span style="font-family: arial;"> One of the perks</span><span style="font-family: arial;"> is that it's cut the time required to boil water and heat things in half - a real boon for canning projects! </span><span style="font-family: arial;">And there's no more noxious gas smell from the cooktop or oven (we had both.) It's also <i>very</i> easy to clean. And we're producing a lot fewer greenhouse gas emissions since most of our electricity comes from our solar array. Although I was drooling over this </span><a href="https://www.build.com/product/summary/1799666" style="font-family: arial;" target="_blank">gorgeous AGA stove</a><span style="font-family: arial;"> (maybe someday), we ended up getting this far </span><a href="https://amzn.to/44YrVox" style="font-family: arial;" target="_blank">more affordable Samsung model</a><span style="font-family: arial;">. Regardless of whether you can afford the high or low-end version, I highly recommend making the switch to an induction range</span><span face="Roboto, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px;">—</span><span style="font-family: arial;">it's a big improvement over cooking with gas.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01crbLw8SdsZXRnELz2le_taIdjF58Ljm3kBH16IboMcDXkEnFlxNUWOHBCBEaI_8yFSAybojyY9D2bXu9J5VlqDnDzstne30xsKSMOIiHHU1Et057_gAyd-ATgBmI8eMfdOFL59NEhC1DGEb8Pk6yp_3g4NSEVeKMvzV5yyneok38g_G_8YeTCzXIys/s3024/PXL_20230909_211522838.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img alt="Our affordable Samsung induction range, copyright Eve Fox, The Garden of Eating blog 2023" border="0" data-original-height="2978" data-original-width="3024" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01crbLw8SdsZXRnELz2le_taIdjF58Ljm3kBH16IboMcDXkEnFlxNUWOHBCBEaI_8yFSAybojyY9D2bXu9J5VlqDnDzstne30xsKSMOIiHHU1Et057_gAyd-ATgBmI8eMfdOFL59NEhC1DGEb8Pk6yp_3g4NSEVeKMvzV5yyneok38g_G_8YeTCzXIys/w640-h630/PXL_20230909_211522838.jpg" title="Our affordable Samsung induction stove" width="640" /></span></a></div>
<p><span style="font-family: arial;"><b>2. Ditched the Plastic Funnel<br /></b></span><span style="font-family: arial;">Given what I now know about all the toxic chemicals used in plastics from my job at <a href="https://www.beyondplastics.org" target="_blank">Beyond Plastics</a> and the likelihood of said chemicals leeching into food in the presence of heat, I've also swapped out my plastic canning funnel for a </span><a href="https://amzn.to/3rg6H7J" style="font-family: arial;" target="_blank">set of stainless steel funnels</a>. <span style="font-family: arial;">I feel much better not pouring boiling food through a plastic funnel.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYYwxcuU2OnEhc5RJw3xcQibVigXGT49XwFxdMbdP1ayJjdfkHt7_5xGPbA4M8hZ9FlukAAYKElDqHBUVwfPlNrsbOziWOdzUoTdyoVf53lPIh3VOj-7g5i-GLo7ppvpFICLGxtiShkAV3P26oQ-cf-W18dwcvrfILuhFwapUzRZwZhFCPKaZbDknCpg/s3741/PXL_20230917_122532521.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Stainless steel funnels, no more plastic! By Eve Fox, The Garden of Eating blog, copyright 2023. All rights reserved." border="0" data-original-height="2206" data-original-width="3741" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYYwxcuU2OnEhc5RJw3xcQibVigXGT49XwFxdMbdP1ayJjdfkHt7_5xGPbA4M8hZ9FlukAAYKElDqHBUVwfPlNrsbOziWOdzUoTdyoVf53lPIh3VOj-7g5i-GLo7ppvpFICLGxtiShkAV3P26oQ-cf-W18dwcvrfILuhFwapUzRZwZhFCPKaZbDknCpg/w640-h378/PXL_20230917_122532521.PORTRAIT.jpg" title="Stainless steel funnels, no more plastic! By Eve Fox, The Garden of Eating blog, copyright 2023. All rights reserved." width="640" /></a></div><p><span style="font-family: arial;">Now for the recipes!</span></p>
<p><span style="font-family: arial;"><b>Garlic Herb Tomato Sauce To Freeze</b><br />In July, I made a few quarts of roasted tomato, garlic and herb sauce and froze them for future meals. Core and cut up the tomatoes, toss them with fresh herbs (I used basil and oregano), and whole cloves of garlic and bake on sheet trays at 300<span face="Roboto, arial, sans-serif" style="background-color: white; color: #5f6368; font-size: 14px;">°F</span> for a few hours, moving them around a few times to prevent uneven cooking. Once everything is cooked down into a soft, mellow mess, remove any herb stems, transfer to a pot and use an immersion blender to blend until it reaches your desired consistency. If you don't have an immersion blender, you can blend the sauce in batches in your blender or food processor until you <a href="https://www.thegardenofeating.org/2007/10/gifts-from-kitchen-gods-1.html" target="_blank">acquire one of these magical devices</a> (trust me, you will love this thing!) Add salt, pepper and perhaps a bit of sugar to taste. Let it cool and ladle it into glass jars (or another freezer-safe container of your choice) and freeze. </span></p><p><i><span style="font-family: arial;">Variations</span></i></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">If you prefer jarred sauce to frozen, try my <a href="https://www.thegardenofeating.org/2011/09/summer-in-jar-simple-tomato-sauce-with.html" target="_blank">recipe for simple tomato sauce (canned)</a>. </span></li><li><span style="font-family: arial;">Or, you can skip the sauce making step and just make these <a href="https://www.thegardenofeating.org/2014/08/roasted-tomatoes-with-garlic-herbs.html" target="_blank">delicious roasted tomatoes with garlic and herbs</a> to use now or freeze them without blending at all. They're so good!</span></li></ul><p></p>
<div align="center">
<a href="https://www.flickr.com/photos/evefox/15050785596" title="Slow roasted heirloom tomatoes with garlic and herbs by Eve Fox, the Garden of Eating, copyright 2014 by Eve Fox, on Flickr"><span style="font-family: arial;"><img alt="Slow roasted heirloom tomatoes with garlic and herbs by Eve Fox, the Garden of Eating, copyright 2014" height="426" src="https://farm4.staticflickr.com/3878/15050785596_8a3ff65e6b_z.jpg" width="640" /></span></a></div>
<p><span style="font-family: arial;"><b><a href="https://www.thegardenofeating.org/2011/09/heirloom-tomato-salsa.html" target="_blank">Heirloom Tomato Salsa</a></b><br />I've made and canned several batches of Aunt Maggie's salsa because it's so much tastier than jarred store-bought salsa. Made with fresh tomatoes, garlic, onions, jalapenos, cilantro, salt, vinegar and sugar, this recipe is delightfully unfussy because you blend it all prior to cooking. <a href="https://www.thegardenofeating.org/2011/09/heirloom-tomato-salsa.html" target="_blank">Recipe and canning directions here.</a></span></p><div align="center"><a href="https://www.thegardenofeating.org/2011/09/heirloom-tomato-salsa.html" target="_blank" title="Salsa ingredients in the cuisinart by Eve Fox, Garden of Eating blog, copyright 2011 by Eve Fox, on Flickr"><img alt="Salsa ingredients in the cuisinart by Eve Fox, Garden of Eating blog, copyright 2011" border="0" height="443" src="https://farm7.static.flickr.com/6079/6121889237_d55000d9bd_z.jpg" width="640" /></a></div>
<p><span style="font-family: arial;"><b>Crushed or <a href="https://www.thegardenofeating.org/2012/09/whole-peeled-tomatoes-in-jars-basis-for.html" target="_blank">Whole Peeled Tomatoes</a></b><br />I've also made quarts of plain old <a href="https://www.ballmasonjars.com/blog?cid=crushed-tomatoes" target="_blank">crushed tomatoes</a> to have on hand to add to soups and stews this winter or to use as the base for tomato sauces. Our younger son discovered penne a la vodka during the pandemic so that's now in our semi-regular rotation :) <a href="https://www.ballmasonjars.com/blog?cid=crushed-tomatoes" target="_blank">Ball Canning Book's recipe here.</a> You can, of course, also freeze crushed tomatoes if you prefer a quicker, less labor-intensive method of preserving.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPd29bKsp3BB7T2T_cDdDe4QwRn-ve0GalcpNEyd1np0uKgCym_O1wNRHPV5vUnh2PmSpCirDIPaM3KYxjy6TltZ8UYUiCWasUD5sqxtLShaEvKIKG7KWRV8N7bezbhaoFu0wMkQXx1V9TvzP7HX1ptjlOF1awC_qU8lc0hxD2-Gx4F_h7CLeltRDccyI/s3770/PXL_20230909_212933644.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img alt="Jars of crushed tomatoes fresh out of the canning pot, copyright Eve Fox, The Garden of Eating blog 2023, all rights reserved" border="0" data-original-height="2757" data-original-width="3770" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPd29bKsp3BB7T2T_cDdDe4QwRn-ve0GalcpNEyd1np0uKgCym_O1wNRHPV5vUnh2PmSpCirDIPaM3KYxjy6TltZ8UYUiCWasUD5sqxtLShaEvKIKG7KWRV8N7bezbhaoFu0wMkQXx1V9TvzP7HX1ptjlOF1awC_qU8lc0hxD2-Gx4F_h7CLeltRDccyI/w640-h468/PXL_20230909_212933644.PORTRAIT.jpg" title="Jars of crushed tomatoes fresh out of the canning pot, copyright Eve Fox, The Garden of Eating blog 2023, all rights reserved" width="640" /></span></a></div><p><span style="font-family: arial;">If you prefer whole tomatoes to crushed, <a href="https://www.thegardenofeating.org/2012/09/whole-peeled-tomatoes-in-jars-basis-for.html" target="_blank">check out my instructions for canning whole peeled tomatoes.</a> I'd say they require the same amount of labor since you have to remove the peels, something I don't bother doing for crushed.</span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfM87xTHy_Cb7Vq27wTWuzgVvRjoMkGTQktpjDmVRAo4HGALJVSPjDBUbHgB_tMVB7lrLDnR1c0Q3X9h_VYrBn-7VAcS13dTi6H_-a6HxKiGBmVm7IYQPw9WArQuhbcTJ2DCCFxb8_UZyuKsjldD9AW8M1Feq4bhm6cRicKNydSf6MKTSEXmezl6W1s0/s4032/PXL_20230818_192015292.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfM87xTHy_Cb7Vq27wTWuzgVvRjoMkGTQktpjDmVRAo4HGALJVSPjDBUbHgB_tMVB7lrLDnR1c0Q3X9h_VYrBn-7VAcS13dTi6H_-a6HxKiGBmVm7IYQPw9WArQuhbcTJ2DCCFxb8_UZyuKsjldD9AW8M1Feq4bhm6cRicKNydSf6MKTSEXmezl6W1s0/w480-h640/PXL_20230818_192015292.PORTRAIT.jpg" width="480" /></a></div><div align="center"><br /></div>
<p><span style="font-family: arial;">Today, I plan to make and can a batch of pizza sauce with the latest round of 'maters from the garden. I'll try to share the recipe for that soon.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTkwiHYe5yelpoX6u1geLi_mFD7Xzlw4RFDU0ESl4NwnzswjPKRO8ywYuoxi-hZCLOA3o8vaT4EP04GgLQlhnWpuiDgdYkJBx-hLUsxRk8rG5FS69MAb0Oylnk77QgIT2HfBkOBlGap-txyJfuUW3Tycb6S4DlyVPvPc9Kzp-zbBEz4flY5C8Scs3hts/s4032/PXL_20230830_183819995.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sun gold tomatoes on the vine in our garden by Eve Fox, copyright 2023 The Garden of Eating blog. All rights reserved." border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTkwiHYe5yelpoX6u1geLi_mFD7Xzlw4RFDU0ESl4NwnzswjPKRO8ywYuoxi-hZCLOA3o8vaT4EP04GgLQlhnWpuiDgdYkJBx-hLUsxRk8rG5FS69MAb0Oylnk77QgIT2HfBkOBlGap-txyJfuUW3Tycb6S4DlyVPvPc9Kzp-zbBEz4flY5C8Scs3hts/w480-h640/PXL_20230830_183819995.PORTRAIT.jpg" title="Sun gold tomatoes on the vine in our garden by Eve Fox, copyright 2023 The Garden of Eating blog. All rights reserved." width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: arial;"><b>Applesauce<br /></b></span><span style="font-family: arial;">It will soon be time to switch to making applesauce</span><span face="Roboto, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px;">—</span><span style="font-family: arial;">a project I always liked but enjoy roughly 1000 times more since we bought this </span><a href="https://amzn.to/46c5xcn" style="font-family: arial;" target="_blank">simple apple peeler/corer/slicer combo tool</a><span style="font-family: arial;"> five years ago</span><span style="font-family: arial;">. It feels like cheating but I don't care. Latkes, here we come!</span></p><p><a href="https://www.thegardenofeating.org/2007/12/applesauce.html" style="font-family: arial;" target="_blank">My recipe and canning instructions for easy cinnamon applesauce are here.</a></p><div align="center">
<a href="Apples on our neighbors' tree by Eve Fox, the Garden of Eating, copyright 2007" target="_blank" title="Apples on our neighbors' tree by Eve Fox, the Garden of Eating, copyright 2007"><span style="font-family: arial;"><img alt="Apples on our neighbors' tree by Eve Fox, the Garden of Eating, copyright 2007" height="426" src="https://farm4.staticflickr.com/3928/15296029008_d1a87a9bab_z.jpg" title="Apples on our neighbors' tree by Eve Fox, the Garden of Eating, copyright 2007" width="640" /></span></a></div>
<p><span style="font-family: arial;">I hope you're all doing well - that the weather in your neck of the woods is not too extreme, that those of you with kids are enjoying a smooth start to the school year and appreciating the return of a solid routine, that you're watching a great show or reading (or listening to) a great book, and that you're finding moments of joy, fun and peace in this rollercoaster we call life.</span></p><span style="font-family: arial;"><div style="text-align: center;"><i>You might also like:</i></div>
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</span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://www.thegardenofeating.org/2014/09/twenty-tomato-recipes.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="150" data-original-width="150" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng2tIUci9Zggc8vryyvXqTyUUMxu6-XB1DPYyTJOxkgrvYMjH0IvIDgX5qM8Bjf68JMX9NLD0RhJ2dwH1ZWXQbHh_3P9s6abzCr2YnMRq_adwUQj6C1DV4koCRNNdwPy8PE8FWHhsqv7_12IePaaGxPQExcoEwau4mr7od1JIujxCGf88Ydg94Gx7R_0/s1600/tomatoescircle.jpg" width="150" /></a></div></div><a href="https://www.thegardenofeating.org/2014/09/twenty-tomato-recipes.html" style="text-align: center;" target="_blank"><span style="font-family: arial;">20 Terrific Tomato Recipes</span></a></td> <td valign="top" width="33.3%"><span style="font-family: arial;"><br />
</span><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://www.thegardenofeating.org/2018/06/enjoy-fresh-herbs-now-and-later-recipes.html" target="_blank"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://www.thegardenofeating.org/2018/06/enjoy-fresh-herbs-now-and-later-recipes.html" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF9Dm4ADtKa-ZgkKN5pWIqQzF5Eyrj_zQghxZBUuR7-PEyJI-PeHE3CTJOViz0vQgmvr_tboodvTjvCZHOGbGY4KrtaxXbdsC0QyBYU1cDRYWSYCFKqxiYuzAGSY8OxxkKibc2XXLNJ_Kfj_Ri8MIFbX5vmCQZB4W8Z80UYJksxSp529PMm2WAxlN5fI/s150/herbs.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Drying fresh sage by Eve Fox, The Garden of Eating blog, copyright 2013" border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIF9Dm4ADtKa-ZgkKN5pWIqQzF5Eyrj_zQghxZBUuR7-PEyJI-PeHE3CTJOViz0vQgmvr_tboodvTjvCZHOGbGY4KrtaxXbdsC0QyBYU1cDRYWSYCFKqxiYuzAGSY8OxxkKibc2XXLNJ_Kfj_Ri8MIFbX5vmCQZB4W8Z80UYJksxSp529PMm2WAxlN5fI/s16000/herbs.jpg" title="Drying fresh sage by Eve Fox, The Garden of Eating blog, copyright 2013" /></a></div><a href="https://www.thegardenofeating.org/2018/06/enjoy-fresh-herbs-now-and-later-recipes.html" style="font-family: arial;" target="_blank">Preserving Fresh Herbs</a></div></div></td></tr>
</tbody></table><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-40438984553028813892022-03-31T19:40:00.002-04:002022-03-31T19:40:33.267-04:00Sheet Pan Dinner: Crispy Ramen Noodles With Glazed Tofu & Roasted Shredded Cabbage<div align="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/51974756215" title="Spicy sweet tofu with crispy ramen noodles and roasted cabbage by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved."><img alt="Spicy sweet tofu with crispy ramen noodles and roasted cabbage by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved." height="483" src="https://live.staticflickr.com/65535/51974756215_364a44622a_z.jpg" width="640" /></a></div>
<p>Well, helloooo. Long time, no post - life's just been too busy. But I'm breaking my years-long silence to share a new family favorite with you.</p><p>This perfect dinner was inspired by a recipe I found in the New York Times Cooking section over the winter. The bones are the same but I've made some adjustments -- punched up the marinade (it needed ginger and a little spice) and increased the amount of it, replaced the bok choy with thinly sliced cabbage which becomes deliciously sweet and mellow when roasted, and split the ingredients into two sheet pans to make room for more noodles and more cabbage.</p>
<div align="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/51974752455/in/photostream/" title="Crispy spicy sweet sheetpan tofu by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved."><img alt="Crispy spicy sweet sheetpan tofu by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved." height="439" src="https://live.staticflickr.com/65535/51974752455_8b4a32b51f_z.jpg" width="640" /></a></div>
<p>Our family includes both a newly minted vegetarian and also a major noodle lover and this recipe ticks both boxes as well as providing protein and a vegetable. I recommend serving it another veggie side like a simple cucumber or green salad or some edamame to round the meal out. It's a hit every time we make it. I hope you like it, too.</p>
<div align="center"><a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/51974478449/in/photostream/" title="Sheet pan crispy ramen noodles by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved."><img alt="Sheet pan crispy ramen noodles by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved." height="480" src="https://live.staticflickr.com/65535/51974478449_1137fd6825_z.jpg" width="640" /></a></div>
<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><p><b>Sheet Pan Crispy Ramen Noodles With Glazed Tofu & Roasted Cabbage</b><br /><i>
Recipe is adapted slightly from <a href="https://cooking.nytimes.com/recipes/1022637-crispy-sheet-pan-noodles-with-glazed-tofu" target="_new">Hetty McKinnon's recipe in NYTimes Cooking</a></i></p>
<p><u>Ingredients</u></p><ul>
<li>Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can't find ramen noodles (do NOT include any flavor packets)</li><li>2 Tbsps neutral oil, such as grapeseed</li>
<li>Kosher salt</li>
<li>1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices</li>
<li>Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded</li>
<li>A handful of cilantro leaves</li></ul><i>
For the marinade
</i><ul><li>4 Tbsps hoisin sauce</li>
<li>1/2 cup soy sauce</li>
<li>2 Tbsps sesame oil</li>
<li>2 Tbsps maple syrup</li>
<li>3 garlic cloves, minced or pressed</li>
<li>2 tsps sesame seeds</li>
<li>A good-sized (2") knob of fresh ginger, peeled and finely minced or grated</li>
<li>A squirt of sriracha, or more to taste if you like things spicy</li></ul>
<p><u>Directions</u></p>
<ol>
<li>Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles.</li>
<li>Make the marinade by combining all the ingredients in a small bowl and mixing well.</li>
<li>Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil.</li>
<li>Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets.</li>
<li>Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes.</li>
<li> Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes.</li>
<li>Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned.</li>
<li>Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.</li>
</ol>
</div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/18244719381" title="Fresh spring roll by Eve Fox, the Garden of Eating, copyright 2015"><img alt="Fresh spring roll by Eve Fox, the Garden of Eating, copyright 2015" height="150" src="https://live.staticflickr.com/7732/18244719381_1523628243_q.jpg" width="150" /></a></div>
<a href="https://www.thegardenofeating.org/2015/06/fresh-spring-rolls.html" target="_new">Fresh Spring Rolls</a></div>
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<a href="https://www.thegardenofeating.org/2015/03/gingery-miso-peanut-sauce.html" target="_new">Gingery Miso Peanut Sauce</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-35672507957961773952019-03-28T13:30:00.002-04:002019-03-28T13:30:44.290-04:00Why You Should Go Plastic-Free + How To Start Right NowEven if you're not following the news about recycling and plastic pollution as closely as I am, you've probably seen some of the articles (try <a href="https://www.theguardian.com/environment/2018/jun/03/whale-dies-from-eating-more-than-80-plastic-bags" rel="nofollow" target="_blank">this one</a> or <a href="https://therevelator.org/plastic-pollution-warnings/" rel="nofollow" target="_blank">this one</a> or <a href="https://www.konbini.com/en/politicsandsociety/alarming-pictures-of-plastic-pollution-through-the-world/" rel="nofollow" target="_blank">this set of photographs</a> to start) or noticed that your garbage company or city has changed the rules about recycling of late.<br />
<br />
The shake up in recycling is caused by the fact that China - who used to buy the vast majority of our recycling to process and turn into plastic pellets for sale - <a href="https://www.theatlantic.com/technology/archive/2019/03/china-has-stopped-accepting-our-trash/584131/" rel="nofollow" target="_blank">stopped accepting it in January of 2018 </a>because it was too contaminated and was destroying what's left of their rather battered environment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1628-3PAO31-ErdH5kQQxQDQwfIIg3DuRLrE5z1WjTDhOByL7sEA4MY1JTQmijaCyqjdvn1FT8W0u4KXdCcpycCFbzBfAW4Ad860ieZGb60yjLQOangy0tK059xWt85Yflqmk_5T7RUM/s1600/140624165225-chinese-boy-ocean-trash-horizontal-large-gallery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="552" data-original-width="980" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1628-3PAO31-ErdH5kQQxQDQwfIIg3DuRLrE5z1WjTDhOByL7sEA4MY1JTQmijaCyqjdvn1FT8W0u4KXdCcpycCFbzBfAW4Ad860ieZGb60yjLQOangy0tK059xWt85Yflqmk_5T7RUM/s640/140624165225-chinese-boy-ocean-trash-horizontal-large-gallery.jpg" width="640" /></a></div>
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Which <a href="https://www.nytimes.com/2018/01/11/world/china-recyclables-ban.html" rel="nofollow" target="_blank">leaves us with a whole lot of "recycling" on our hands</a>. A few other countries in South East Asia have been accepting smaller amounts of it but they're getting quickly overwhelmed by both the sheer volume and the messy state it's in. Facing massive price increases from waste management companies, <a href="https://www.nytimes.com/2019/03/16/business/local-recycling-costs.html" rel="nofollow" target="_blank">some U.S. cities and towns have recently stopped recycling altogether</a>. Others are now burning it all in energy-producing facilities. While producing energy from a waste product is theoretically a good idea, it's undermined by the deeply negative effect this petrochemical infused smoke is having on air quality and public health. Nish-nish!<br />
<br />
It's a complicated mess -- our reliance on plastic, our mania for convenience and corporations' quests for ever-greater profits are turning our planet (especially our oceans) into a gigantic garbage dump that's killing marine life like sea turtles who routinely and understandably mistake plastic bags for jellyfish - one of their favorite foods.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbd8pyPbzN4gL_DjOOxDhbRRqWlSy2F2w3-Zot9lrETAjs3IMQJzmPgBplsfOWMoP_Kx62uIifFAYJuvBsvNLIQm8uSAFk0ryoq1X5jBbOvb0TGcmmlq_GkkYIDhj1G5lDWqM1mav7Aw/s1600/seaturtleeatingplasticbag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbd8pyPbzN4gL_DjOOxDhbRRqWlSy2F2w3-Zot9lrETAjs3IMQJzmPgBplsfOWMoP_Kx62uIifFAYJuvBsvNLIQm8uSAFk0ryoq1X5jBbOvb0TGcmmlq_GkkYIDhj1G5lDWqM1mav7Aw/s1600/seaturtleeatingplasticbag.jpg" /></a></div>
<b><br />
</b> <b>There is no natural process that can break down conventional plastics.</b> As a result, nearly every piece of plastic ever produced is still with us either in a landfill, in our oceans or just lying along the roadsides. <b>Plastic doesn't ever go away, it just breaks down into smaller and smaller pieces </b>that eventually infiltrate<span style="text-align: center;"> our groundwater, soil, food and air, filling our bodies with bad chemicals that increase our risk of cancer and other ills. </span>That's the bad news.<br />
<br />
The good news is that there are two levels of solutions you can pursue: <b>personal solutions and policy solutions</b>. Although this post will focus on the personal, I want to be clear that while personal solutions are important, <i>policy solutions are actually far more important and effective</i>. We can't just switch to glass storage containers and metal straws and call it a day, <b>we have to push for systemic changes on a much larger scale. </b>I plan to write a series of other posts on the policy solutions with clear, simple instructions on how you can help tackle things like banning plastic bags, straws and polystyrene foam in your community and putting pressure on manufacturers to change the way they package their products.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdd59NFszC9KZalFP5QCUPNHqTmdSG-_7nCpowjD41BUJpt39yFrPh54gY3xpFrYB8k-aB1dJwDI-ZWmtrrQgLvawaSxaMBweKLFYX95bdalDSzTfWIXOAATVTOJeKZzuFt2uNDLJAZmk/s1600/DsTpTa8XQAE8rAk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="820" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdd59NFszC9KZalFP5QCUPNHqTmdSG-_7nCpowjD41BUJpt39yFrPh54gY3xpFrYB8k-aB1dJwDI-ZWmtrrQgLvawaSxaMBweKLFYX95bdalDSzTfWIXOAATVTOJeKZzuFt2uNDLJAZmk/s640/DsTpTa8XQAE8rAk.jpg" width="640" /></a></div>
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<br />
But since I know you probably spend a decent amount of time in your kitchen,<b> we'll start today with some simple changes you can make in your own life right now.</b> Some of these may be tougher for you than others. Most will take some repetition to cement them into habit but you'll feel much better about your impact on the world. If this list overwhelms you, just pick one or two to start, bookmark this post and come back to it when you're ready to take on another one or two.<br />
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<div style="text-align: center;">
<b>KICK THE PLASTIC HABIT</b></div>
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1. <b>Stop using plastic wrap</b> - <a href="https://www.forgerecycling.co.uk/blog/ditch-cling-film-2/" rel="nofollow" target="_blank">it's bad news</a>. Try one of the wax-infused fabrics like <a href="https://amzn.to/2Of2TM2" rel="nofollow" target="_blank">Abeego</a>, <a href="https://amzn.to/2OfRVWR" rel="nofollow" target="_blank">Bee's Wrap</a> or other <a href="https://amzn.to/2YbMiNU" rel="nofollow" target="_blank">brands</a> or <a href="https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307" rel="nofollow" target="_blank">make your own </a>which is significantly cheaper and could be a good project to do with any kids in your life as most kids love wax! You can also get a <a href="https://amzn.to/2OhkaEx" rel="nofollow" target="_blank">set of silicone stretch lids</a> to cover bowls and pots. Even easier, you can do what I do and simply cover the bowl with a clean plastic produce bag or a plate that's the right size - both work well and are don't cost a cent.<br />
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<a href="https://amzn.to/2FyV53P" rel="nofollow" target="_blank"><img border="0" data-original-height="426" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8Z-QAVeIp_D9dGT_NX4_kCbhn-GmYF7Jg4xUCBvx573yPaZIJhiTU4XryfbkrvghGimzqJ9ekIx6DRP9x-DT9YXdafCujSw-wx7Htq2vpsCYaQ2bbd8hr2PWhhZr9J97GzNYYQWWvmo/s1600/Untitled+design.png" /></a></div>
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2. <b>Stop buying foods and other things packaged in plastic</b>. Just say "no" to foam trays, blisterpacks, clamshells, shrink wrap, plastic wrap, and the like. If you can't buy it in bulk (see below) or get it at your farmers market or in <a href="http://www.thegardenofeating.org/2014/06/make-the-most-of-your-CSA.html" target="_blank">your CSA box</a>, opt for a version sold in glass, cardboard or metal. And while you're resisting, it would be very helpful if you politely told the store manager that you are not going to buy things packaged in plastic and urged her or him to consider choosing other products.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJB6C4IoZOURCKEzu2hMy90qHiIfb4gc4nbff82b3XltI5PydgKAlpV7fgrK_M79nDb6sj6uS_MbBjiLwzSU3pu3wrDwj6SNPYj9vYD9a13_rR094ejjxdyxMaq-XUnYnE2JvY4filbk/s1600/plastic+packaging.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJB6C4IoZOURCKEzu2hMy90qHiIfb4gc4nbff82b3XltI5PydgKAlpV7fgrK_M79nDb6sj6uS_MbBjiLwzSU3pu3wrDwj6SNPYj9vYD9a13_rR094ejjxdyxMaq-XUnYnE2JvY4filbk/s1600/plastic+packaging.png" /></a></div>
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3. <b>Buy in bulk, bringing your own reusable containers</b> to fill. Search for stores that sell food, soap, shampoo, moisturizer, etc., in bulk near you and/or see if you can join a mail-order coop locally. Here's <a href="http://www.thegardenofeating.org/2008/03/greening-your-kitchen-buy-in-bulk.html" target="_blank">my advice on this topic</a> (old but still good.)<br />
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<a href="https://www.flickr.com/photos/evefox/2326091366/in/photostream/" title="Bulk bins"><img alt="Bulk bins" height="426" src="https://farm4.staticflickr.com/3232/2326091366_b949eb04b4_z.jpg" width="640" /></a></div>
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4. <b><a href="http://www.thegardenofeating.org/2008/04/greening-your-kitchen-byob-bring-your.html" target="_blank">Bring your own bags</a> </b>and stop taking plastic bags for your fruits and veggies, too. If you're like me, you've got a ton of reusable canvas totes at your disposal. Squirrel them away in any spot you might ever need one - your car, your bike, your little grocery cart. Place them by your front door to make it easier to remember them when you head out to fill the larder. If you're in the store and realize you forgot them, either run back out and grab them or just load everything into your cart and then pack it into your bags at your car. If you absolutely have to take a bag from a store, make it a paper one. This is a habit that takes a bit of repetition to establish but, thankfully, plastic bag bans are on the rise (<a href="https://ulstercountyny.gov/news/executive-press-releases/ulster-county-executive-mike-hein-signs-plastic-bag-ban-law" rel="nofollow" target="_blank">including right here in my neck of the woods!</a>) so, hopefully, stores near you will stop offering plastic bags soon which will force you to remember your reusable bags. It's a good example of the power of intelligent public policy. 😁<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/evefox/2424503542/" style="margin-left: auto; margin-right: auto;" title="Bag O' Bags"><img alt="Bag O' Bags" height="426" src="https://farm4.staticflickr.com/3014/2424503542_4aab347595_z.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>One of my many tote bags filled with cleaned, dried, reused plastic bags for produce.</i></td></tr>
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5. <b>Replace plastic tupperware with glass and metal storage containers</b>. <a href="http://www.thegardenofeating.org/2010/01/greening-your-kitchen-switch-to-glass.html" target="_blank">My previous advice on this quest is here</a> and it's still all true. If you want recommendations, this 8-piece set with snap lids by OXO is nice as is this <a href="https://amzn.to/2UkKXoE" rel="nofollow" target="_blank">9-piece set by Utopia</a>. I like that both are made from borosilicate glass which means can withstand dramatic temperature changes without breaking (<a href="https://www.cookinglight.com/syndication/pyrex-thermal-shock-resistance" rel="nofollow" target="_blank">unlike frikking Pyrex</a> whose parent company Corelle quietly switched to using cheaper, less durable glass in its U.S. products about 20 years ago...) I'm also partial <a href="https://amzn.to/2Cwg2eW" rel="nofollow" target="_blank">Luminarc's glass working jars with lids</a> which I like to use for things like salad dressing and yogurt. I do own a whole lot of glass <a href="https://amzn.to/2ToIzZE" rel="nofollow" target="_blank">Pyrex</a> storage containers, too. And we rely on a selection of metal <a href="https://amzn.to/2OiZsUK" rel="nofollow" target="_blank">Lunchbots</a> bento box-style containers and <a href="https://amzn.to/2Y6YUFU" rel="nofollow" target="_blank">Konserve</a> round containers that see heavy use in our kids' lunches.<br />
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<div style="text-align: center;">
<a href="https://www.flickr.com/photos/evefox/6420249545/" title="Inside of my "tupperware" drawer post plastic-removal by Eve Fox, Garden of Eating blog, copyright 2011"><img alt="Inside of my "tupperware" drawer post plastic-removal by Eve Fox, Garden of Eating blog, copyright 2011" height="426" src="https://farm7.staticflickr.com/6050/6420249545_fe6719d1c8_z.jpg" width="640" /></a></div>
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6. <b>Don't succumb to plastic cutlery</b> - bring your own set of reusable cutlery with you. When I was in college (twenty years ago - how did that happen?!0, I bought a bunch of sets of <a href="https://amzn.to/2U0cziL" rel="nofollow" target="_blank">metal knife, fork and spoon on a ring</a> and gave them to all my friends and family in little canvas carrying sacks I'd made. I still have mine and they're in perfect shape although the canvas carrying bag is rather dirty - I keep them in my backpack so they're there when I need them. Others have had the same idea since and now there are similar sets made <a href="https://amzn.to/2OfjWO2" rel="nofollow" target="_blank">out of bamboo</a>. I am also intrigued by this <a href="https://amzn.to/2JqCzjd" rel="nofollow" target="_blank">folding metal spork</a> and this <a href="https://amzn.to/2OhdoyC" rel="nofollow" target="_blank">5-in-1 combination </a><a href="https://amzn.to/2OhdoyC" rel="nofollow" target="_blank">dea</a><a href="https://amzn.to/2OhdoyC" rel="nofollow" target="_blank">l</a> (though it has a plastic handle.) You really do not have to buy anything to embrace this concept - just take your smallest fork, knife and spoon and put them in a small carrying case.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtfKKmxGBGS4UEH-JKY1D04rzMLhRENvg7Ja_QrMUc5wL7jPXTAMp-tLTrBq2NiDIETcEUs8ynAg7aYewU_e6aRtFXSbSz8kjt7bRqVKb0kEB-ks5RHMNSZboQxVBOQZ_vjMzAttbEDc/s1600/cutlery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="719" data-original-width="1010" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtfKKmxGBGS4UEH-JKY1D04rzMLhRENvg7Ja_QrMUc5wL7jPXTAMp-tLTrBq2NiDIETcEUs8ynAg7aYewU_e6aRtFXSbSz8kjt7bRqVKb0kEB-ks5RHMNSZboQxVBOQZ_vjMzAttbEDc/s320/cutlery.jpg" width="320" /></a></div>
7. <b>Skip the plastic straw </b>- you can bring your own stainless steel or bamboo straw or just (gasp!) drink straight from your reusable cup or mug. I bought a <a href="https://amzn.to/2U18bQx" rel="nofollow" target="_blank">four-pack of these metal straws</a> years ago - they're indestructible. You can also get glass straws but it seems like asking for trouble to me, particularly if you're going to carry it around with you.<br />
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<a href="https://amzn.to/2CJFaiD" rel="nofollow" target="_blank"><img border="0" data-original-height="569" data-original-width="569" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkw4RHtFdjI6ajt0YsZ5o0E_pMYPCth-uCKFpuzmM1FZXLsPeoTFYi_JNVIVT1Y-XxdLem9OIRampZ9foG50e37u5lly3HMYcDTUkKzAhSsDc2mTfTzr3_xG_2PU5_om_mWTPi_az6l78/s320/71UfpvA%252BCPL._SX569_.jpg" width="320" /></a></div>
8. <b>Use actual cutlery, plates, cups and napkins</b> next time you host a party or event and plan to just wash it all after the fun is over. Don't forget to put out separate bins for food scraps to compost and for any recyclable cans and bottles. It might take a few dishwasher runs to get through it all but don't you want your kids to inherit a habitable planet?! If it's a really big event, you can rent dishes, glassware, silverware and napkins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75YQU5wN49c1pr3fFqL1P_1_gZ2pGSlFi_OXL1n3YByaErPr7B0AaC5bdD1VXv9Fso6x3HBqHC-0iu3INcblcnyqkBWsjejhFLZIB0WLxMlX3WBWDZfldFY36tJJ6iY-6Bp930uQ7N2o/s1600/dishwasher.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75YQU5wN49c1pr3fFqL1P_1_gZ2pGSlFi_OXL1n3YByaErPr7B0AaC5bdD1VXv9Fso6x3HBqHC-0iu3INcblcnyqkBWsjejhFLZIB0WLxMlX3WBWDZfldFY36tJJ6iY-6Bp930uQ7N2o/s320/dishwasher.jpg" width="240" /></a></div>
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10. <b>Bring your own mug or cup</b> when you get coffee, tea, a smoothie or other drinks out. There are some great options out there nowadays including this <a href="https://amzn.to/2OkGrBs" rel="nofollow" target="_blank">double walled glass travel mug</a>, this <a href="https://amzn.to/2TnKduo" rel="nofollow" target="_blank">insulated steel mug</a> and this <a href="https://amzn.to/2OhQAi5" rel="nofollow" target="_blank">insulated stainless steel tumbler</a>. If you have time to sit down, just ask them to serve it in a china mug or a glass.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://amzn.to/2Wwhrdk" rel="nofollow" target="_blank"><img border="0" data-original-height="486" data-original-width="500" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEsvHkOF88f3FV4CTh9cDvX6nd2Cr6l1jGxGO0yDYIdTQvYl__P_TXfR4qo5XWFV6rV1Fa-4IjWFph0RhvVW-qKE1ngJcLVXGOxgNAp_dJBhbx-kKHusZ8S36LKaExcEpU6BfBH_i_Kk/s320/41HxoSbt76L.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://amzn.to/2Wwhrdk" rel="nofollow" target="_blank">This fancy, insulated deal includes a steel top and straw - equally good for hot or cold drinks.</a></i></td></tr>
</tbody></table>
11. <b><a href="http://www.thegardenofeating.org/2008/04/greening-your-kitchen-say-buh-bye-to.html" rel="nofollow" target="_blank">Do NOT buy water or other drinks in plastic bottles</a></b>. In addition to littering the planet, they're bad for your own health (that leaching problem again). Bring a stainless steel or glass water bottle with you and use it, instead. I am a loyal <a href="https://amzn.to/2OiQbfx" rel="nofollow" target="_blank">Kleen Kanteen</a> user and also really like these <a href="https://amzn.to/2Y74FDw" rel="nofollow" target="_blank">Hydroflask</a> insulated water bottles. Glass is a good if somewhat heavier and more fragile option (better for adults, methinks) and <a href="https://amzn.to/2FjB5SL" rel="nofollow" target="_blank">Lifefactory</a> has some nice ones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuV70_WZ8Qd5_6p5gYpPQy1dAl2ojis-JGovvsp7m8Qq8kU6jS3iz5I31z7FiAX5-PCrKH4vpEr7tGFrLJqm6cWopzt8oFH6IHBmsi8fSjwpATf-gXEjO0saT9VCEfFfyOVsQ-5EFB8M/s1600/bottles-774466_960_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="960" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuV70_WZ8Qd5_6p5gYpPQy1dAl2ojis-JGovvsp7m8Qq8kU6jS3iz5I31z7FiAX5-PCrKH4vpEr7tGFrLJqm6cWopzt8oFH6IHBmsi8fSjwpATf-gXEjO0saT9VCEfFfyOVsQ-5EFB8M/s640/bottles-774466_960_720.jpg" width="640" /></a></div>
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12.<b> Bring your own take-out containers to restaurants</b> and stores so you don't have to take a foam, plastic, plastic-coated cardboard or aluminum takeout container home with you in your efforts to avoid wasting food. One thing I do is to leave a <a href="https://amzn.to/2OkOeir" rel="nofollow" target="_blank">clean, multi-tiered, metal tiffin</a> in the trunk of my car so I can run out and grab it if I need it. Plus, this gives you an opportunity to say the word "tiffin" which is just such a pleasure :)<br />
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<a href="https://amzn.to/2TCQNNP" rel="nofollow" target="_blank"><img border="0" data-original-height="537" data-original-width="679" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvw95p3MJt9bhnA8PTHaH4_uPwnNDC9iqaD-z3Pftn8z97IVX1t68j8FngvzkNZfcouKX9NOEEyRa86GV1RYt80veC26mgPLRFq5R9R6RZbEvc-1gmNteJs_eprQ9FOvTe6psfImJ6Bk/s320/tiffin.jpg" width="320" /></a></div>
13. <b><a href="http://www.thegardenofeating.org/2008/04/greening-your-kitchen-byob-bring-your.html" target="_blank">Wash and reuse Ziploc and other plastic bags</a> </b>as well as sturdy plastic containers from yogurt, sour cream, cream cheese, etc. Use them until they finally give out. When they do give up the ghost, replace them with <a href="https://amzn.to/2FC86JW" rel="nofollow" target="_blank">a set of washable cotton produce bags like these</a>. Meanwhile, you've been buying in bulk, <a href="https://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070" rel="nofollow" target="_blank">making your own yogurt</a> and choosing milk and other products sold in glass bottles so you should not be collecting nearly as many of these containers anymore, right?<br />
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<div style="text-align: center;">
<href evefox="" https:="" in="" photos="" photostream="" title="Makeshift Bag Drier" www.flickr.com=""><img alt="Makeshift Bag Drier" height="640" src="https://farm3.staticflickr.com/2377/2423689297_206001aba2_z.jpg" width="426" /></href></div>
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14. <b>If you pack lunch, switch to metal containers and reusable sandwich and snack bags</b>. There's been a lot of innovation in the last decade so there are great options out there including my personal favorites, <a href="https://amzn.to/2OhvyjM" rel="nofollow" target="_blank">Lunchbots</a> stainless steel divided bento box style containers. If you're looking for something to replace Ziplocs and sandwich bags, try <a href="https://amzn.to/2OghVkV" rel="nofollow" target="_blank">Lunchskins</a> and <a href="https://amzn.to/2HB74kN" rel="nofollow" target="_blank">Stasher</a> -- even though the Stasher bags are made of silicone - which <i>is</i> plastic - they are sturdy enough to last for years, taking them firmly out of the single use category. Of course you can always reuse plastic containers you have on hand - something we do every day along with our Lunchbots and reusable sandwich bags. You've already got my recommendations on the best water bottles.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXBsELceAM4EpC8VBoh-KO8xKONJqGdcy9e1uJEIDyd5YjBaUHMGWhKzIn9s2u1j22VPsRUvRDNE5y9ckrnUwA88gtYDjNKPy4M_kpn5u1nIlj4YD-Hh7qU4pnZY_Btf2qlfkrmLwVGk/s1600/lunchbots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1399" data-original-width="1500" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXBsELceAM4EpC8VBoh-KO8xKONJqGdcy9e1uJEIDyd5YjBaUHMGWhKzIn9s2u1j22VPsRUvRDNE5y9ckrnUwA88gtYDjNKPy4M_kpn5u1nIlj4YD-Hh7qU4pnZY_Btf2qlfkrmLwVGk/s320/lunchbots.jpg" width="320" /></a></div>
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15. <b>Stop using wipes.</b> I know this is a tough one for parents of babies and toddlers (it's definitely hard for me!) but I read <a href="https://www.theatlantic.com/science/archive/2016/10/are-wet-wipes-wrecking-the-worlds-sewers/504098/" rel="nofollow" target="_blank">this article in the Atlantic recently</a> and now I can't unsee it -- the term "fatberg" seems permanently etched in my memory 😱. Wipes are made from plastics and synthetic cellulosic fibers that will never fully degrade but instead break into microplastics which transmit harmful chemicals to marine wildlife (and ultimately, to us). So it's back to toilet paper, washcloths, rags and good old-fashioned soap and water to clean our dirty butts and kitchen counters. If you don't already have a set, try these fabulous <a href="https://amzn.to/2U64IkD" rel="nofollow" target="_blank">Swedish cloths</a> in lieu of wipes or paper towels. Environmentally-friendly (made from cotton and wood pulp-derived cellulose), washable, durable and cute to boot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRNQ3TmtW84zz4C5AOCDm8trh_F6dwm9128LiSF7924mLI_5i4Q74BQqBKMIk2gdjBtazT35eAcBgcvCFE98TEKpLDRwaTMZBnaddLArTUiY7IT81whkqG_Wq9VWQ3_JSY3Ajt2lqS3c/s1600/cloths.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1291" data-original-width="1500" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRNQ3TmtW84zz4C5AOCDm8trh_F6dwm9128LiSF7924mLI_5i4Q74BQqBKMIk2gdjBtazT35eAcBgcvCFE98TEKpLDRwaTMZBnaddLArTUiY7IT81whkqG_Wq9VWQ3_JSY3Ajt2lqS3c/s320/cloths.jpg" width="320" /></a></div>
If you made it all the way to the end of this post, I am <u>very impressed</u> as I know it's been a long one. Feel free to leave me a comment here to let me know where you are in the journey to cut plastic out of your life. I am curious about what's been hardest and easiest for you to change and eager to hear any tips and tricks you want to share.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1273490805343363580.post-86806225276484118972018-07-05T10:51:00.000-04:002018-07-06T08:51:10.158-04:006 Delicious Desserts To Make This Month<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsX8REahdwzkJthxQmsOaZmr2YGLEmmPnEjmsZMkV-MYyvntQO0gU5mIIENu5LB00Xo7omC9lki_PbeEQ9XIjPMjKMLDSJoVLS9yOevciVb4-hQavTD8rqaxm-5SV-RObMTa-GU5OdKE/s1600/FB+image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="628" data-original-width="1200" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsX8REahdwzkJthxQmsOaZmr2YGLEmmPnEjmsZMkV-MYyvntQO0gU5mIIENu5LB00Xo7omC9lki_PbeEQ9XIjPMjKMLDSJoVLS9yOevciVb4-hQavTD8rqaxm-5SV-RObMTa-GU5OdKE/s640/FB+image.png" width="640" /></a></div>
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These tried and true favorites make the most of what's fresh right now. Enjoy these six sweet ways to celebrate July's bounty of blueberries, peaches, raspberries and more.<br />
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<b><a href="http://www.thegardenofeating.org/2012/07/blueberry-yogurt-tart-with-gingery.html" target="_blank">Blueberry Honey Yogurt Tart with Gingery Graham Cracker Crust</a></b><br />
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This chilled tart is the perfect way to end to a hot day. Drained Greek yogurt sweetened with a little honey provides a creamy, slightly tangy base for the fresh blueberries that are just coming into season. The crystallized ginger in the graham cracker crust adds a fabulous little zing.<br />
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<a href="http://www.thegardenofeating.org/2012/07/blueberry-yogurt-tart-with-gingery.html" target="_blank"><img alt="Blueberry yogurt tart with ginger graham crust by Eve Fox, Garden of Eating blog, copyright 2012" height="426" src="https://farm9.staticflickr.com/8024/7498209762_c93c40dff5_z.jpg" width="640" /></a><br />
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<a href="http://www.thegardenofeating.org/2014/08/wineberry-sorbet.html" target="_blank"><b>Wild Wineberry Sorbet</b></a><br />
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Wineberries are invasive but so tasty that I forgive them (<a href="http://www.thegardenofeating.org/2014/07/wild-wineberries.html" target="_blank">more info on foraging for them here</a>). Go pick some, then turn whatever actually makes it home with you into this refreshing, simple dessert. If you don't have wineberries, you can still enjoy this quick, cool dessert with good old raspberries.<br />
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<a href="http://www.thegardenofeating.org/2014/08/wineberry-sorbet.html" target="_blank"><img alt="Wild wineberry lemon balm sorbet by Eve Fox, the Garden of Eating, copyright 2014" height="426" src="https://farm4.staticflickr.com/3891/14595184119_86d807806d_z.jpg" width="640" /></a><br />
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<b><a href="http://www.thegardenofeating.org/2011/07/chocolate-raspberry-tart.html" target="_blank">Chocolate Raspberry Tart</a></b><br />
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A buttery shortbread crust holds this out-of-this-world combination of chocolate and raspberries. It is so good! It takes a bit more time to prepare than most of the recipes here but is well worth the effort.<br />
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<a href="http://www.thegardenofeating.org/2011/07/chocolate-raspberry-tart.html" target="_blank"><img alt="Chocolate Raspberry Tart by Eve Fox, Garden of Eating blog, copyright 2011" height="426" src="https://farm7.staticflickr.com/6016/5941799730_53be753ee9_z.jpg" width="640" /></a><br />
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<b><a href="http://www.thegardenofeating.org/2009/07/eatwell-recipe-21-fresh-peach-cobbler.html" target="_blank">Peach Cobbler with Biscuit Topping</a></b><br />
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This is one of my go-to summer desserts. This perfect recipe comes courtesy of a <a href="https://www.cooksillustrated.com/" target="_blank">Cook's Illustrated </a>many years back. The biscuits are made with yogurt and come together quickly. You do have to turn the oven on but not for very long - less than half an hour total. Always a hit!<br />
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<a href="http://www.thegardenofeating.org/2009/07/eatwell-recipe-21-fresh-peach-cobbler.html" target="_blank"><img alt="Fresh peach cobbler with biscuit topping" height="426" src="https://farm3.staticflickr.com/2184/3650729279_e409ac1019_z.jpg" width="640" /></a><br />
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<b><a href="http://www.thegardenofeating.org/2015/07/chocolate-orange-beetroot-cake.html" target="_blank">Dark Chocolate & Orange Beetroot Cake</a></b><br />
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This lovely chocolate cake gets both moisture and some of its sweetness from the beets that are just coming into season. Adapted from Sarah Raven's lovely cookbook, <a href="http://www.amazon.com/gp/product/0789324571/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0789324571&linkCode=as2&tag=thegarofeat-20&linkId=NHJOZAVE6MIVZETG" target="_new">Fresh From The Garden</a>, this cake has a perfect crumb and a fantastic, sophisticated flavor profile. You can drizzle with a chocolate glaze or serve it with fresh whipped cream sweetened with a little maple syrup.<br />
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<a href="http://www.thegardenofeating.org/2015/07/chocolate-orange-beetroot-cake.html" target="_blank"><img alt="Chocolate orange beetroot cake by Eve Fox, the Garden of Eating, copyright 2015" height="426" src="https://farm1.staticflickr.com/409/19508436531_03be1e35aa_z.jpg" width="640" /></a><br />
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<b><a href="http://www.thegardenofeating.org/2016/08/peach-frangipane-tart-with-puff-pastry.html" target="_new">Peach Frangipane Tart</a></b><br />
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This lovely, rustic tart pairs the juicy sweetness of fresh peaches with the rich, nuttiness of frangipane nestled in a flaky, buttery crust. I use store-bought puff pastry to make life easier. Dufours puff pastry is the gold standard if it's available near you (though it is NOT cheap) (if you use it regularly enough, you can <a href="https://amzn.to/2MQhoUN" rel="nofollow" target="_blank">buy a 10-pack on Amazon</a>) but any brand will yield a reliably tasty tart crust.<br />
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<a href="http://www.thegardenofeating.org/2016/08/peach-frangipane-tart-with-puff-pastry.html" target="_blank"><img alt="Peach Frangipane Tart by Eve Fox, the Garden of Eating, copyright 2016" height="800" src="https://farm1.staticflickr.com/916/43166525542_09abd3664d_c.jpg" width="678" /></a><br />
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<i>You might also like:</i><br />
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<a href="http://www.thegardenofeating.org/2009/06/rustic-plum-tart-foraged-treat.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35WhQHRmCdHl2R4LqvwcFox3sSZLhKnDL7dfRll2ycCKj-P6QQPrqkejlw4ukJRffPisrHC1ezTniUcACByjQmQV5qindoKn2f-m0Gpjq4uIaYbnOoD-87UVgUnXVPWg8xixQnEuMNmA/s1600/2691863552_79a672a9fb_q.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2009/06/rustic-plum-tart-foraged-treat.html" target="_blank">Rustic Plum Tart</a></b></div>
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<a href="http://www.thegardenofeating.org/2016/07/perfect-panna-cotta-with-fresh.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6_gROijiav66s3ZOiJdnGKgRP3eOUzybz_itwRsJ_MK2wa80t0tKaDE57mW_k2cRmfVrSYAO0NoCr5m5d2d0XDegZbOklPDZwz3MHqdyvDjsxDdbmSSGeiFlYZpGZnNkX_yEGAZtUtA/s1600/27983141502_bc17854924_q.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2016/07/perfect-panna-cotta-with-fresh.html" target="_new">Strawberry Panna Cotta</a></b><br />
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<b><a href="http://www.thegardenofeating.org/2008/07/wild-blackberry-sorbet-with-garden-mint.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLpQGiEXdmgBo_U5FmJOEUvfHldPyCWKICGjeicjZfo-lkUVGQWV5x5sN2NXw7tMf5sXeVQVttpulEBAYuxkLXHDbHY2dmti1hVfc43lYhC3DqT7efOqpnDk6AyhMSQq0wD_TqlP8IBg/s1600/2687456278_60d1c1b173_q.jpg" /></a></b></div>
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<b><b><a href="http://www.thegardenofeating.org/2008/07/wild-blackberry-sorbet-with-garden-mint.html" target="_new">Wild Blackberry Sorbet</a></b></b></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1273490805343363580.post-27873572776300558992018-06-25T09:19:00.001-04:002018-06-25T11:29:23.233-04:00Enjoy Fresh Herbs Now AND Later - Recipes & Tips For Freezing and Drying<a href="https://www.flickr.com/photos/evefox/42272620604" title="Trio of herbs by Eve Fox, Garden of Eating blog, copyright 2012"><img alt="Trio of herbs by Eve Fox, Garden of Eating blog, copyright 2012" height="480" src="https://farm2.staticflickr.com/1770/42272620604_d13e71d9ed_z.jpg" width="640" /></a><br />
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After that long,frigd winter, I'm particularly grateful for all the bright, fresh flavors popping in my garden right now. It's luxurious to walk outside to gather a few sprigs of dill for my morning eggs, some basil leaves for garlic bread, a handful of cilantro to garnish a stir-fry or a few fuzzy leaves of apple mint to add to a cucumber-yogurt sauce.<br />
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To make these lovely flavors last beyond the summer, I rely primarily on the freezer.<br />
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<a href="https://www.flickr.com/photos/evefox/3486606572/" title="Frozen, chopped oregano"><img alt="Frozen, chopped oregano" height="426" src="https://farm4.staticflickr.com/3375/3486606572_ccb7ffeb96_z.jpg" width="640" /></a><br />
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I like to <b>freeze chopped, fresh dill, parsley, cilantro and basil </b>as they hit their stride.<br />
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It's easy- just rinse and dry them, take the leaves off the stem, chop coarsely, mix with a little olive oil and fill an ice cube tray with the bright green paste. Once they've frozen fully, pop the fresh herb cubes out and store them in a heavy duty freezer bag for up to a year. But don't forget to label the bag - it can be difficult to tell which green thing is in there once you've got a shelf full of them.<br />
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<a href="https://www.flickr.com/photos/evefox/28131023537" title="Frozen pesto by Eve Fox, the Garden of Eating, copyright 2018"><img alt="Frozen pesto by Eve Fox, the Garden of Eating, copyright 2018" height="338" src="https://farm2.staticflickr.com/1783/28131023537_0370da0dc2_z.jpg" width="640" /></a><br />
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I also like to make big batches of <b>pesto</b> - both regular and <a href="http://www.thegardenofeating.org/2012/06/garlic-scape-pesto.html" target="_blank"><b>garlic scape pesto</b></a> - to freeze for the year ahead. All you have to do is toss a couple of these little, green bricks into a pot of hot, buttered pasta or a pan of polenta or risotto and you've got an instant, summer-infused treat. The only difference from the herbs above is that I sometimes opt to freeze the pesto in larger portions in these great <a href="https://amzn.to/2tz2BG7" rel="nofollow" target="_blank">Beaba silicone tray</a>s I bought to freeze baby food for our first son 10 years ago. We're way past that stage now but still use them all the time.<br />
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<a href="https://amzn.to/2tz2BG7" target="_blank"><img alt="Freezer beaba tray of garlic scape pesto by Eve Fox, Garden of Eating blog, copyright 2012" height="426" src="https://farm8.staticflickr.com/7240/7358450298_17be2510d7_z.jpg" width="640" /></a><br />
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My friend, Liza recently told me she freezes her homemade <b><a href="http://www.thegardenofeating.org/2010/05/chimichurri-sauce-argentinian-and.html" target="_blank">chimichurri sauce</a> </b>-a great idea! So I made a big batch this morning with our cilantro, parsley and oregano and froze half of it.<br />
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<a href="https://www.flickr.com/photos/evefox/4593706437" title="Chimichurri Sauce by Eve Fox, Garden of Eating blog"><img alt="Chimichurri Sauce by Eve Fox, Garden of Eating blog" height="426" src="https://farm5.staticflickr.com/4062/4593706437_dce2e1d5c9_z.jpg" width="640" /></a><br />
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Once tomato season arrives, I will <a href="http://www.thegardenofeating.org/2014/08/roasted-tomatoes-with-garlic-herbs.html" target="_blank">roast them with tons of of thyme, basil, oregano and rosemary</a> and freeze them in quart bags. One thing I love about this technique is that you can use herbs that are already flowering and you don't even need to remove the stems.<br />
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<a href="https://www.flickr.com/photos/evefox/15050785596" title="Slow roasted heirloom tomatoes with garlic and herbs by Eve Fox, the Garden of Eating, copyright 2014"><img alt="Slow roasted heirloom tomatoes with garlic and herbs by Eve Fox, the Garden of Eating, copyright 2014" height="426" src="https://farm4.staticflickr.com/3878/15050785596_8a3ff65e6b_z.jpg" width="640" /></a><br />
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My buddy Liza also gave me the idea of making <b>sofrito</b> - the base for many Spanish and Caribbean dishes - and freezing it. Check out Nourished Kitchen's <a href="https://nourishedkitchen.com/baked-eggs-with-ham-and-sofrito/" rel="nofollow" target="_blank">recipe for Spanish-style sofrito here</a> - this one, which is cooked first, includes tomatoes rather than peppers and features Mediterranean herbs- rosemary and thyme.<br />
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Or try <a href="https://www.seriouseats.com/recipes/2012/04/sofrito-puerto-rican-how-to-make-recipe.html" rel="nofollow" target="_blank">Serious Eats Puerto Rican style sofrito </a>which is raw and features peppers and culantro (you can substitute cilantro). Liza also adds a little oil to the batch she plans to freeze so she can just pop a cube into the pan and get cooking.<br />
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Once pepper and tomato season rolls around, I plan to make both kinds and freeze them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoi-E7izz3XD-WnVcd-BGriyc6utp4jsnK1DCYY5WRRu_Uq8e3witHW2KDmGTzOPoeFHwfEJF3QVeIGEvEoTHMaXOGyz79XoB44q7-U9PgE3dph5bhK36JNB9sX5_sNmtCfJ6KRjieU8/s1600/4608452143_242933f36e_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sofrito - photo by Emily Barney via Flickr, https://www.flickr.com/photos/ebarney/4608452143" border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoi-E7izz3XD-WnVcd-BGriyc6utp4jsnK1DCYY5WRRu_Uq8e3witHW2KDmGTzOPoeFHwfEJF3QVeIGEvEoTHMaXOGyz79XoB44q7-U9PgE3dph5bhK36JNB9sX5_sNmtCfJ6KRjieU8/s1600/4608452143_242933f36e_z.jpg" title="Sofrito - photo by Emily Barney via Flickr, https://www.flickr.com/photos/ebarney/4608452143" /></a></div>
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Although the freezer is my favorite, I also <b>dry fresh sage, mint, rosemary, oregano and summer savory</b>. You just rinse the herbs, dry them thoroughly then hang in a dry, covered location that is out of direct sunlight, has good ventilation and <i>no </i>mold issues. Make sure not to overfill your bundles or hang them too close to each other - you want the air to reach everywhere.<br />
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Depending on the weather conditions and the herbs you've chosen, it can take up to two weeks for them to dry out fully--you're looking for a crispy crunch when you crumble them between your fingers. If its been rainy out, I'll pop them into the food dehydrator for an hour or so to finish them off. Once they're bone dry, I crumble them into a Mason jar, cap them and store in my cool, dark, dry pantry.<br />
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<a href="https://www.flickr.com/photos/evefox/42990875171" title="Drying fresh sage by Eve Fox, The Garden of Eating blog, copyright 2013"><img alt="Drying fresh sage by Eve Fox, The Garden of Eating blog, copyright 2013" height="481" src="https://farm2.staticflickr.com/1810/42990875171_96b146859d_z.jpg" width="640" /></a><br />
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There is little I find as satisfying as filling my freezer and pantry with delicious things to eat. Primal urge to survive the winter in style - <span style="background-color: white; color: #222222; font-family: "roboto" , "arial" , sans-serif; font-size: 16px;">✔</span>.<br />
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<i>You might also like:</i><br />
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<a href="http://www.thegardenofeating.org/2007/10/how-to-canning.html" target="_blank">Primer: Canning & Preserving</a><br />
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<a href="http://www.thegardenofeating.org/2007/10/how-to-canning.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tNG2HL2yjn505YC-5ugJrR_DLZvec_GoQVg2ezkygOOBjoP9xeFFYN3hMR7GTsSwyXv8smBvr4RZPXSS6hG03kITjWfOcDe4rRmxrEzvpshj14csPIM9IU1BGoSm7G_u59RfgbIbW5s/s1600/6129750179_e504d4b20d_q.jpg" /></a></div>
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<a href="http://www.thegardenofeating.org/2016/07/pickled-carrots-with-coriander-cumin.html" target="_new">Pickled Carrots</a><br />
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<a href="http://www.thegardenofeating.org/2016/07/pickled-carrots-with-coriander-cumin.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqE-UrnuR5xRvu9cq1ii53zlgbXO_07LhvjbAWoOfmoy3S6lqrpbPbnxmkNS-QW73iikhsYwBUEd4Zi5EwU6XFlwvVMR_ssYFX_fgTjq5uTs23YuPtK4XQf6a0krpn0Rb37ao5B11eR_o/s1600/28132258200_fa89f612f7_q.jpg" /></a></div>
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<a href="http://www.thegardenofeating.org/2016/07/dilly-beans-pickled-green-beans.html" target="_new">Dilly Beans</a><br />
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<a href="http://www.thegardenofeating.org/2016/07/dilly-beans-pickled-green-beans.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzTEniUJ51x1QCvph5A8cqS6jJsYMnkNhRNbC-Qu-Y3OEBKJGO20rdiV3P4knXUuJDDCI8IXJaSrV6MyPfgfuqANn9fJCjOAipCKyMK17JgXqIrv3_i3cisk1HUrw77RZ8otecHfctWs/s1600/28347604510_abeff945c9_q.jpg" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-3128558396796882902018-06-10T10:04:00.000-04:002018-06-10T10:11:11.102-04:00Six Strawberry Delights <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7l0f6py_RN-qsrD7AIDlMP1TNSg3C-a600ldeYvSFJDE8vtH9tzg0EUfqp43lVy9Qa_ax5Lzwuz4XEXoo1RKWR2bGOxOfxLWZssZvJP8MG3fN4jAgqndPDmrALrHw1RsH_5ajk1FmVI/s1600/Blog+graphic.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7l0f6py_RN-qsrD7AIDlMP1TNSg3C-a600ldeYvSFJDE8vtH9tzg0EUfqp43lVy9Qa_ax5Lzwuz4XEXoo1RKWR2bGOxOfxLWZssZvJP8MG3fN4jAgqndPDmrALrHw1RsH_5ajk1FmVI/s1600/Blog+graphic.png" /></a></div>
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Earlier this spring, I ruthlessly clipped the runners on our tangle of strawberry plants and they're rewarding me by producing like never before! There are actually enough for us to enjoy a few perfect berries in spite of the chipmunks taking a heartbreaking, single bite out of 80% of them. And they are amazing - delicately sweet and tart.<br />
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Right now is the time to enjoy them and here are six recipes you might like.<br />
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1. <a href="http://www.thegardenofeating.org/2016/07/perfect-panna-cotta-with-fresh.html" target="_blank">Pair fresh strawberries with a vanilla panna cotta </a>- their sweet, tartness is a wonderful companion to the creaminess.<br />
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<a href="http://www.thegardenofeating.org/2016/07/perfect-panna-cotta-with-fresh.html" target="_blank"><img border="0" data-original-height="425" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLbsu5IsHOmdPI0Yivfpc6gg2N_x95QN2EawKF8dFvU37RnNP7J1nu5VsYu_VrxH_WFk6pK0pMgwJCsqJKm4ageMVHZaFVPVOMKqIh9eHalU2TE8IkX3sqENRLluryRFNG8d8QksJFQ0/s1600/27983141502_bc17854924_z.jpg" /></a></div>
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2. Make a <a href="http://www.thegardenofeating.org/2017/06/strawberry-rhubarb-pie.html" target="_blank">strawberry rhubarb pie</a>- if you've never tried it before, the combination of strawberries and tart rhubarb is surprisingly wonderful. And lots of butter and sugar don't hurt.<br />
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<a href="http://www.thegardenofeating.org/2017/06/strawberry-rhubarb-pie.html" target="_blank"><img border="0" data-original-height="657" data-original-width="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLvYh62MASvWfCPxC8JT_4T-XbTLdYZWLqsJM-4llgDtsSONfaQnknF2e86j_MLiMW16Ff16Wq60Jf9nqPN0qrWoUiBYNtOVIXB04igsanljm6IAAs7gwicabYqUvKOkVwR76WE_HuFU/s1600/19512829580_edf11cc01a_o.png" /></a></div>
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3. Muddle some berries with lemon juice, fresh mint and sugar to make a refreshing <a href="http://www.thegardenofeating.org/2012/06/strawberry-mint-lemonade.html" target="_blank">strawberry mint lemonade</a>.<br />
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<a href="http://www.thegardenofeating.org/2012/06/strawberry-mint-lemonade.html" target="_blank"><img border="0" data-original-height="426" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0F96WHFIwSjx0svD4TYuBhtY5mreh9O7txdGMqKK5VX6IXtuM950qxXuOHlnDobxIJlcrIuwSvaQCeu532txT2xMAGpDekJqLeqwICiIV_pCYHtrB_JDzaXHZzZ_O0Dn9p2LbRvV6to/s1600/7351376874_46c10eab94_z.jpg" /></a></div>
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4. Add some other berries, apple or invasive Japanese knotweed to make a delicious <a href="http://www.thegardenofeating.org/2016/05/strawberry-apple-japanese-knotweed-crisp.html" target="_blank">strawberry crisp</a>.</div>
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<a href="http://www.thegardenofeating.org/2016/05/strawberry-apple-japanese-knotweed-crisp.html" target="_blank"><img border="0" data-original-height="426" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hpy_ToBkRZBlNk1afh7t-kW0rxWu3aTSOQPR8Wjx72So1vrtGU5iXRES7oho0xKc70wCWBjVCrL2o7kax2cCRmK7g08DuEYyUR6nGknbbTsXuWLZ2qxUX0NupgwjWEAtnvl5-YcsQgU/s1600/26668464760_b8ef7c5f1f_z.jpg" /></a></div>
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5. Make the summertime classic, <a href="http://www.thegardenofeating.org/2011/07/strawberry-shortcake-cream-on-top.html" target="_blank">strawberry shortcake</a>.</div>
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<a href="http://www.thegardenofeating.org/2011/07/strawberry-shortcake-cream-on-top.html" target="_blank"><img border="0" data-original-height="426" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9Wg2cJ1mI-PsdK3_i2iCA99YPVMfEo_CsPDds5sn2GlPqapA-_XOLExEUGryUwKrnK-bQEybzPYdGM3LFYkN9nRJyagBSialW7iGRg07XBpKtN7MFO5sMvX0NdvVvn1l0aPBwAhrwwc/s1600/5931252030_54f009c8d4_z.jpg" /></a></div>
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6. <a href="http://www.thegardenofeating.org/2012/06/strawberry-jam-to-enjoy-all-year.html" target="_blank">Make your own jam </a>and enjoy it all year long.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thegardenofeating.org/2012/06/strawberry-jam-to-enjoy-all-year.html" target="_blank"><img border="0" data-original-height="511" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzz-fvlfJIOhQVksQM6_NGQRDYCtKZxv4e8QdV6N2WXY5uCvJX2N9w2KdHr-jTsW776reZ5hyEoaasR4jnvd-WLenBGwjl6UzbbPDWTar4eESTTrJr1EgqevjjvW3XiJbLScAA7ZTlSfE/s1600/jam.jpg" /></a></div>
<i></i><br />
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<b><a href="http://www.thegardenofeating.org/2007/10/how-to-canning.html" target="_new">Canning & Preserving 101 - What You Need To Know</a></b><br />
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<a href="http://www.thegardenofeating.org/2007/10/how-to-canning.html" target="_blank"><b><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthclk5ApWoSc7-Kdcyaxj935LYaYuGdwE6cGA2TYJ8LGPMxGp-6jbYffvHiPnx6OB0QITqDDGtFRwt_NaSGA6LjUtq32WWlOhjUoMnNTlcvY7DsPwaVF_Ikm7eI3WK_0ABZCbAOrtuXs/s1600/7341833526_e0d79bbcc2_q.jpg" /></b></a></div>
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<div style="text-align: center;">
<b><a href="http://www.thegardenofeating.org/2012/06/cherry-fruit-leather.html" target="_new">Cherry Fruit Leather - Make Your Own!</a> </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thegardenofeating.org/2012/06/cherry-fruit-leather.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXEBi2dGIE841N0ZtX4z9PZcS_VthfBCmvjyn7N-yu4u2g9eF4HvRMUt8620CerCzSXVJ5GUDJly4MkSvx6BonBX_5TTn3jxx-1GUSFPNYM_kyKg-210MQTqDFvpa2ZmVzSMdm3foQ6s/s1600/7396285280_a3a584ee97_q.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2009/07/eatwell-recipe-21-fresh-peach-cobbler.html" target="_new">Fresh Peach Cobbler with Biscuit Topping</a></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thegardenofeating.org/2009/07/eatwell-recipe-21-fresh-peach-cobbler.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTVbfD_0u7PY2A76P5gIMfNwq0C0-jD2NSoBIzyX8B1AjI5JVUZ82Mo2Gj_1Qp58Q4Q2Dn4YOEoH39_aJFRkeUFmSXEkGHs_yqvIO7Igymu816Y5IlcWp3-GzQMsC63ClFC3OvXUWbD0/s1600/3650723079_48a0133cb7_q.jpg" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-90590649090406125512018-04-28T09:53:00.001-04:002018-04-28T09:53:14.160-04:00Wild Ramp Rules - Harvest Sustainably Or Not At All<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJ1DeQ8O_uLD1dMSvf0CoYs83sPiv353o4PAhIvQP84l-coFnLOwe9QfNqN9twxox23u2EeHe1vRP-afVLLs-XEshySw3clLBWXdOMijH_Zl9wldnFgnDH9jk50_pJk1EEH5rQ4FDUg/s1600/Sustainable+%25282%2529.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJ1DeQ8O_uLD1dMSvf0CoYs83sPiv353o4PAhIvQP84l-coFnLOwe9QfNqN9twxox23u2EeHe1vRP-afVLLs-XEshySw3clLBWXdOMijH_Zl9wldnFgnDH9jk50_pJk1EEH5rQ4FDUg/s1600/Sustainable+%25282%2529.png" /></a></div>
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</div>
Many years back, I discovered the joys of wild ramps. A few years later, I discovered how threatened they've become due to unsustainable harvesting :(<br />
<br />
Ramps (allium tricoccum) are a slow-growing plant that's native to the northeast United States that takes many years to mature. As a result, <b>digging them up by the roots threatens their survival as a species.</b><br />
<br />
<div align="left">
<a href="https://www.flickr.com/photos/evefox/5645194348/" title="A clump of wild leeks growing near a streambed by Eve Fox, Garden of Eating blog, copyright 2011"><img alt="A clump of wild leeks growing near a streambed by Eve Fox, Garden of Eating blog, copyright 2011" height="426" src="https://farm6.staticflickr.com/5029/5645194348_f63fec694c_z.jpg" width="640" /></a></div>
<br />
<b>RAMP RULES</b><br />
<br />
Here are the basic rules you need to follow to help ensure the survival or wild ramps:<br />
<br />
<b>1. <span style="color: red;">Don't</span> tell people about any ramp patches you know of. </b>As Gandalf said to Frodo, "Keep it secret. Keep it safe."<br />
<br />
<b>2. <span style="color: red;">Don't</span> dig them up by the roots! </b>Mother Nature is watching and she will put you on the naughty list.<br />
<br />
<b>3. Harvest a single green leaf from fully mature plants in a big, healthy patch</b>, taking only what you know you will actually use.<br />
<br />
<b>4. Say something if you see unsustainably harvested ramps for sale</b> (as in anything other than just the greens) in stores or farm stands. Be polite in your educational efforts - you can catch more flies with honey than vinegar. But I suspect a little gentle shaming via social media could be very effective if they are not inclined to listen to you in person...<br />
<br />
<b>5. Share this post with others to spread the word.</b><br />
<br />
<b>6. Plant your own patch of ramps</b> and leave those growing on public lands alone.<br />
<br />
We've planted some seeds and transplanted some young ramps to a suitable spot on our land over the years and I can attest to the fact that they grow and spread extremely slooooowly so we're just leaving them alone in hopes that someday they will grow into a flourishing patch like this one.<br />
<br />
<div align="left">
<a href="https://www.flickr.com/photos/evefox/5644603085/in/photostream/" title="Pay dirt! A hillside of wild leeks by Eve Fox, Garden of Eating blog, copyright 2011"><img alt="Pay dirt! A hillside of wild leeks by Eve Fox, Garden of Eating blog, copyright 2011" height="426" src="https://farm6.staticflickr.com/5026/5644603085_8dc521cc34_z.jpg" width="640" /></a></div>
<br />
Here are some places you can order ramp seeds and sustainably-grown plants from. Keep in mind that they are only available at certain times of the year.<br />
<br />
<a href="http://www.rampfarm.com/" rel="nofollow" target="_blank">Ramp Farm</a> in Richwood, West Virginia<br />
304-846-4235 or rampfarm@frontier.com<br />
<br />
<a href="https://edgeofthewoodsnursery.com/" rel="nofollow" target="_blank">Edge of the Woods Nursery</a> in Orefield, PA<br />
610-395-2570 or info@edgeofthewoodsnursery.com<br />
<br />
<a href="https://www.amandasnativeplants.com/product-page/allium-tricoccum-wild-leek" rel="nofollow" target="_blank">Amanda's Native Plants</a> in Dansville, NY<br />
585-750-6288 or amandasgarden@frontier.net<br />
<br />
<a href="https://archewild.com/nursery/native-species-availability/" rel="nofollow" target="_blank">Archewild</a> in Quakertown, PA<br />
855-752-6862 or <a href="mailto:contact@archewild.com">contact@archewild.com</a><br />
<br />
Happy growing and <i>sustainable </i>harvesting.<br />
<br />
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<a href="http://www.thegardenofeating.org/2016/05/eat-your-weeds-garlic-mustard-greens-pesto.html" target="_new">Eat The Invaders: Garlic Mustard Greens</a></div>
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<a href="http://www.thegardenofeating.org/2015/06/mulberries.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrynjA_3wwe-HRNy83MMHv8h7tt4beMyOxPHFvOzGBCavKJAfHNBAC2zH4dT5QFY-Fd13WfKprK6Kji6p87ykURBgh109BpNq-scsvLlm0z8m_Va92tBwFz4e17x38IPMXwB0WBKWLL9I/s1600/18620195768_f596ec6f05_q.jpg" /></a></div>
<br />
<a href="http://www.thegardenofeating.org/2015/06/mulberries.html" target="_new">Mulberries - Not Just For the Birds</a></div>
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<a href="http://www.thegardenofeating.org/2016/05/strawberry-apple-japanese-knotweed-crisp.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggadMPvNjeUPykfUcocdxLt706pIi7zsFNoPP9vxJnSUwGox8mLqfce7Zmu60vtL_dmIER9vwwjaHRq4w80c8ZyLQrED5cTjNYuSwJRTAqPwLtragXaUneSlpWA05569fauhxbq8Ymtt4/s1600/26873230371_aa58390bbe_q.jpg" /></a></div>
<br />
<a href="http://www.thegardenofeating.org/2016/05/strawberry-apple-japanese-knotweed-crisp.html" target="_new">Eat The Invaders: </a><br />
<a href="http://www.thegardenofeating.org/2016/05/strawberry-apple-japanese-knotweed-crisp.html" target="_new">Japanese Knotweed</a></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1273490805343363580.post-28763324423042494262018-04-17T14:46:00.000-04:002018-04-17T14:54:38.218-04:00Great Books!<div class="separator" style="clear: both; text-align: center;">
<a href="https://docs.google.com/spreadsheets/d/11kP3x3YfuGzK4fenv-aOAM5mZBxkcT2aAm55bxUutfw/edit#gid=0" rel="nofollow" target="_blank"><img border="0" data-original-height="480" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_7wdnFy301nYmfyMF4uqhnQh8cLhSPVgcdJuStrNTu5Yu1ZqKhmAtMlLTw1GRosVqIfidmqrYxh4vH-vcqGrQWbzvv3FJ4_YOoMczUrLmeV_mZAJX3rp8lPmNKIbHFzr3mm37IAdZGs/s640/bible-2026336_960_720.png" width="640" /></a></div>
Although it's not food-related, I'm so pleased with my <a href="https://docs.google.com/spreadsheets/d/11kP3x3YfuGzK4fenv-aOAM5mZBxkcT2aAm55bxUutfw/edit?usp=drive_web&ouid=101104913383613909142" rel="nofollow" target="_blank">newly organized book recommendations</a> that I'm gonna share them here anyway.<br />
<br />
I was in the third grade when I started to read non-stop and I've never stopped. Books are both my window into the world and also my favorite method of escaping reality. My idea of paradise is a sunny room with a soft bed and a big pile of good books in it (my kids are conveniently occupied elsewhere in this fantasy.)<br />
<br />
I recently spent way too much time combing through my GoodReads shelves, library loans, Amazon order history, and the wispy threads of my memory to put together <b><a href="https://docs.google.com/spreadsheets/d/11kP3x3YfuGzK4fenv-aOAM5mZBxkcT2aAm55bxUutfw/edit?usp=drive_web&ouid=101104913383613909142" rel="nofollow" target="_blank">this spreadsheet of all the books that have brought me the most pleasure and insight over the years</a>.</b><br />
<br />
I also added a second tab for all the books I want to read thanks to the wonderful recommendations of friends and family.<br />
<br />
I am not allowing editing on this doc but I welcome you to recommend books you love via the comments on this post and you can always make a copy of the googledoc to mark up with your own likes and dislikes.<br />
<br />
Although I've linked to the Amazon listings in my doc as that is how I research books, I urge you to support your local library and bookstore if you're fortunate enough to have one. I am particularly grateful for my library system's online catalog - it's wonderfully convenient! - though I always enjoy going into the actual building, too.<br />
<br />
<a href="https://docs.google.com/spreadsheets/d/11kP3x3YfuGzK4fenv-aOAM5mZBxkcT2aAm55bxUutfw/edit?usp=drive_web&ouid=101104913383613909142" rel="nofollow" target="_blank">Please check it out</a>. I hope you find something you like. 📖<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxePLRMuOSWlRqiuxYHSqf1VbXQ4H6NO_9G4Gov30c-oNIWaF31CJKjiCv1DkHP51wlggIABZYA40RRutF6f4aXitqI-RO1qw0zM_TbQEckrrPfOkvnipo-4Hyj9XTchtXIrFxdOf-jPM/s1600/heart-3257237_960_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxePLRMuOSWlRqiuxYHSqf1VbXQ4H6NO_9G4Gov30c-oNIWaF31CJKjiCv1DkHP51wlggIABZYA40RRutF6f4aXitqI-RO1qw0zM_TbQEckrrPfOkvnipo-4Hyj9XTchtXIrFxdOf-jPM/s640/heart-3257237_960_720.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1273490805343363580.post-62034694821339384242018-04-08T11:26:00.000-04:002018-04-13T10:24:23.758-04:00Ruth Reichl's GIANT Chocolate Cake (at Normal Size)<div align="center">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/39622049360/in/dateposted/" title="Ruth Reichl's Chocolate Cake with Chocolate Cream Cheese Frosting by Eve Fox, the Garden of Eating, copyright 2018"><img alt="Ruth Reichl's Chocolate Cake with Chocolate Cream Cheese Frosting by Eve Fox, the Garden of Eating, copyright 2018" height="515" src="https://farm1.staticflickr.com/891/39622049360_2032311852_z.jpg" width="640" /></a></div>
<br />
My mom had a birthday yesterday so I busted out the flour sifter and the cake pans to make something to give her year a sweet start. My 5-year-old assisted me - he really loves to bake.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/27429721318/in/photostream/" title="Baking assistant by Eve Fox, the Garden of Eating, copyright 2018"><img alt="Baking assistant by Eve Fox, the Garden of Eating, copyright 2018" height="426" src="https://farm1.staticflickr.com/899/27429721318_0188023881_z.jpg" width="640" /></a></div>
<br />
I chose this recipe from <a href="https://amzn.to/2GGVCzX" target="_new">My Kitchen Year by Ruth Reichl</a> - a book I enthusiastically <a href="http://www.thegardenofeating.org/2016/02/ruth-reichls-new-book-my-kitchen-year.html" target="_blank">devoured</a> about two years ago and still return to for recipe inspiration.<br />
<br />
<div align="center">
<a href="https://amzn.to/2GGVCzX" rel="nofollow" target="_blank"><img alt="Cover of My Kitchen Year by Ruth Reichl by Eve Fox, the Garden of Eating, copyright 2016" height="640" src="https://farm2.staticflickr.com/1591/24621844970_bcd13243e2_z.jpg" width="442" /></a></div>
<br />
It features all the usual lovely suspects -- cocoa powder, butter, flour, sugar, eggs... But <a href="https://cooking.nytimes.com/recipes/1017692-ruth-reichls-giant-chocolate-cake" rel="nofollow" target="_blank">the reviews I read</a> on Kim Severson's post about it in the NY Times Cooking section were so devotional that I had to try it.<br />
<br />
<div align="center">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/26430235287/in/dateposted/" title="Ingredients for Ruth Reichl's HUGE Chocolate cake by Eve Fox, the Garden of Eating, copyright 2018"><img height="418" src="https://farm1.staticflickr.com/808/26430235287_e94fb85c13_z.jpg" width="640" /></a></div>
<br />
After having some struggles in the past with the layers getting stuck in the pan, I followed Ruth's instructions of using both parchment paper circles AND a cake release and it was smooth sailing - those babies slid right out into my eager midwife's hands.<br />
<br />
<div align="center">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/41302144041/in/dateposted/" title="Making the cake release by Eve Fox, the Garden of Eating, copyright 2018"><img alt="Making the cake release by Eve Fox, the Garden of Eating, copyright 2018" height="426" src="https://farm1.staticflickr.com/803/41302144041_6cd0dce0b5_z.jpg" width="640" /></a></div>
<br />
<div align="center">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/26447345977" title="Layers cooling by Eve Fox, the Garden of Eating, copyright 2018"><img alt="Layers cooling by Eve Fox, the Garden of Eating, copyright 2018" height="433" src="https://farm1.staticflickr.com/809/26447345977_6950d55f01_z.jpg" width="640" /></a></div>
<br />
I made two changes to Ruth's recipe.<br />
<br />
1. I cut the recipe in half to fit two 9-inch cake pans since my family is pretty small and I did not need enough cake to feed 20+ people.<br />
<br />
2. I increased the frosting amounts a bit as I found that half of Ruth's originals led to a bit <i>less</i> frosting than I needed to easily cover a 9-inch layer cake and I'd hate for you to be similarly caught out. But you can find <a href="http://ruthreichl.com/2010/05/chocolate-cake.html/" rel="nofollow" target="_blank">her original recipe on her site</a> in case it's helpful.<br />
<br />
<div align="center">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/26430235937/in/photostream/" title="Chocolate cream cheese frosting by Eve Fox, the Garden of Eating, copyright 2018"><img alt="Chocolate cream cheese frosting by Eve Fox, the Garden of Eating, copyright 2018" height="418" src="https://farm1.staticflickr.com/795/26430235937_a20c06b8b8_z.jpg" width="640" /></a></div>
<br />
It's delicious! Hope you enjoy it. Also, it freezes well, cut into individual slices and wrapped well against freezer burn...<br />
<br />
<div align="center">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/evefox/27429724298/in/dateposted/" title="Finished! Ruth Reichl's HUGE chocolate cake at half size for my mom's birthday by Eve Fox, the Garden of Eating, copyright 2018"><img height="434" src="https://farm1.staticflickr.com/896/27429724298_1893e573bf_z.jpg" width="640" /></a></div>
<br />
<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><b>Ruth Reichl's GIANT Chocolate Cake</b><br />
Recipe is halved and adapted slightly from <a href="https://amzn.to/2GGVCzX" target="_new">My Kitchen Year</a><br />
<br />
<u>Ingredients</u><br />
<br />
<i>For the cake:</i><br />
<br />
* 3/4 cups boiling water<br />
* 1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch process)<br />
* Slightly less than 1/2 cup whole milk<br />
* 3/4 teaspoon pure vanilla extract<br />
* 1 1/2 cups all purpose flour<br />
* 1 teaspoons baking soda<br />
* 1/2 teaspoon salt<br />
* 1 1/2 sticks unsalted butter, softened<br />
* 3/4 cup firmly packed dark brown sugar<br />
* 3/4 cup cane sugar<br />
* 3 large eggs (try to find pasture-raised - they're much better for everyone involved)<br />
<br />
<i>For the frosting:</i><br />
<br />
* 3 ounces unsweetened chocolate, chopped<br />
* 1 stick unsalted butter, softened<br />
* 3/4 cup whipped cream cheese<br />
* 1 teaspoon vanilla<br />
* 1 3/4 cups powdered sugar<br />
* 1/4 teaspoon salt<br />
<br />
<u>Directions</u><br />
<br />
1. Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with circles of parchment paper (I just put the pans on top of the paper and trace the bottoms with a pencil, then cut them out with scissors) and butter the paper. Drop a little flour (or cocoa powder) in the pans and turn to coat all sides then tap out the excess - this is called a "cake release" and goes a long way to helping you get the cakes out of the pans in one piece once they're done baking.<br />
<br />
2. Whisk together boiling water and cocoa until smooth. Then whisk in the milk and vanilla. Sift together the flour,baking soda, and salt.<br />
If possible in a standing mixer, beat together the butter and sugar until pale and fluffy. Add one egg at a time,beating well after each addition. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour. The batter may look curdled.<br />
<br />
3. Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean and the cake begins to pull away from the pan, 25-30 minutes (mine was done at 25). Turn the cakes out onto a rack to cool completely.<br />
<br />
4. Make the frosting: melt the chopped chocolate in a double boiler or in a bowl set over a pot of simmering water then let it cool to room temperature. Beat together the butter and cream cheese until light and fluffy (I had regular cream cheese so I just beat it with my electric beaters for a while before adding the butter to it). Add the cooled chocolate and the remaining ingredients and beat until thoroughly combined. Assemble cake only when the cake layers have cooled completely.</div>
<br />
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<a href="http://www.thegardenofeating.org/2015/07/chocolate-orange-beetroot-cake.html" target="_new">Chocolate Orange Beet Cake</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC818qdVyN4D6dblDKTXTN-hYIkK-Mxc_1NrgTIA67rtuVaItbdBPw6ZBq4Q6V4arHKnL6K8tH1u-VQvu4fuhHWK9mqgMTrcOdBCYwwF95icUTOOrUvqk5vxdtwk28WEvxVzYApeneQU/s1600/8736082569_bf5e167ac2_q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtC818qdVyN4D6dblDKTXTN-hYIkK-Mxc_1NrgTIA67rtuVaItbdBPw6ZBq4Q6V4arHKnL6K8tH1u-VQvu4fuhHWK9mqgMTrcOdBCYwwF95icUTOOrUvqk5vxdtwk28WEvxVzYApeneQU/s1600/8736082569_bf5e167ac2_q.jpg" /></a></div>
<a href="http://www.thegardenofeating.org/2013/05/easy-moist-vegan-chocolate-cupcakes.html" target="_new">Easy, Moist, Vegan Chocolate Cupcakes</a></div>
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<a href="http://www.thegardenofeating.org/2012/04/chocolate-sour-cream-layer-cake.html" target="_new">Chocolate Sour Cream Layer Cake</a></div>
</td> </tr>
</tbody></table>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1273490805343363580.post-34161353131551502852017-12-20T20:57:00.001-05:002017-12-21T22:48:15.664-05:00A Few Great CookbooksI interrupt my months-long silence to bring you this short, sweet post about five inspiring and instructive cookbooks you or someone you love might enjoy.<br />
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<a href="http://amzn.to/2BdzBq4" rel="nofollow" target="_blank">The Fearless Baker </a>by Erin Jeanne McDowell and with beautiful photographs by my dear friend, <a href="https://www.jennifermay.com/" rel="nofollow" target="_blank">Jennifer May</a>. If you like to bake, this is the book for you. You can go as in-depth as you care to go with her excellent advice. It was at the top of <a href="https://www.nytimes.com/2017/12/04/dining/best-cookbooks-baking-review.html" rel="nofollow" target="_blank">Melissa Clark's list of the best cookbooks in the NY Times</a>.</div>
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<a href="http://amzn.to/2z5YlhN" rel="nofollow" target="_blank"><img border="0" data-original-height="630" data-original-width="622" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPNJbmh9f2C0_ZwK0_mEDk78cN3e075lciV0eMGCX0eNFONCoDKIawmhURyJb1FVYUDLueLFZ8q-SgegmfbpVqX2krf5HMLwFzH5Oej78Tk1iDNutxf1iNy3YOUTmVe8pM4j9i4T49EY/s640/fearlessbaker.jpg" width="628" /></a></div>
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<a href="http://amzn.to/2z6FaV9" rel="nofollow" target="_blank">Salt Fat Acid Heat: Mastering the Elements of Good Cooking </a>by Samin Nosrat. Samin is something of a culinary celebrity in the San Francisco Bay Area - she's a Chez Panisse alum whose been credited with teaching Michael Pollan how to cook. In this book, she teaches you to home in on the key elements that make food taste good and stop worrying so much about measurements. Great for anyone who wants to develop a more holistic, intuitive sense of cooking.</div>
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<a href="http://amzn.to/2z6FaV9" rel="nofollow" target="_blank"><img border="0" data-original-height="1237" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy07XNdG2uU8tICDM_iuzjfKKdOxEJhL-XBoz3aJKJiz8TMaht3mqkZ2WeuOK2LKZpaJLLdcSpBjDaGb8_BTCyr7kfa27y3hK8WR-Oh2f56wr0ujuPFopN1KPI6M9yxPHTpAx-743kvUs/s640/CorrectCover.jpeg" width="515" /></a></div>
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<a href="http://amzn.to/2CNLGmf" rel="nofollow" target="_blank">In My Kitchen A Collection of New and Favorite Vegetarian Recipes</a> by Deborah Madison. I love everything Deborah Madison writes and this is no exception - more elegant yet down to earth prose that makes her recipes sing. She's one of the people I would most like to share a meal with, preferably one she's cooked.</div>
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<a href="http://amzn.to/2CNLGmf" rel="nofollow" target="_blank"><img border="0" data-original-height="450" data-original-width="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYotlir2YjSl47Tq3CeK-hMFd1YzAjy5CsOM5mVdS_xAyF_oNIt0bWsFmX07d4vhWR6fygspIMo1aZu1LWeTjCF-ZYhaCsNqj5ceB2NigVMwSQPyjUJWmCMB5yrUgLtRPz8ipGLatm1k/s1600/inmykitchen.jpg" /></a></div>
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<a href="http://amzn.to/2BaKoRv" rel="nofollow" target="_blank"><br />
</a></div>
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<a href="http://amzn.to/2BaKoRv" rel="nofollow" target="_blank">Smitten Kitchen Everyday: Triumphant and Unfussy New Favorites</a> by Deb Perelman. If you're a fan of Smitten Kitchen blog or of Deb's first book, you're in luck - there's more! 101 brand new recipes await you including a killer carrot ginger dressing that reminds me of the Dojo restaurant I ate at when visiting NYU on a college tour years and years ago. She's a powerhouse and the book is filled to bursting with tasty, creative food that will not take you hours to prepare.</div>
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<a href="http://amzn.to/2BaKoRv" rel="nofollow" target="_blank"><img border="0" data-original-height="913" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-78wiNFjhTOniudhrZLCDvp4bSlhh5Dyp0KGk3uAZJ3pYOmfioeh2ZhO7bPwnv6jNRlvCk1mkaADeHuH0oYIs13P3ONe3cqmGNrJKLy7VTV2vLYNBC_Ou899-4USooHww0ZbfY_JIzOQ/s640/SKEcover.jpg" width="560" /></a></div>
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<a href="http://amzn.to/2COIxT7" rel="nofollow" target="_blank">Small Victories - Recipes, Advice & Hundreds of Ideas for Home-Cooking Triumphs </a>by Julia Turshen. </div>
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This book came out last year but I somehow missed it until recently. It's such a lovely read and makes me devilishly hungry. The many spin-off recipe ideas Julia provides at the end of each recipe make it worth three or four cookbooks in one. I am leaving it open on the cookbook stand on my kitchen counter and plan to make my way through it recipe by recipe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5T-id_9cIqDACDqtgiE7py_DN8eZAp59rw2qPvXtgddvzFaklV7Wjr5sOmlmFSxQFKrz9tAIA4xMs4BFq_qU9CNP-m_xd5Pcx8iiumURYW8igoZywYfQW0pPVLENtkL0C-1D58pkRKeA/s1600/small+victories.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="649" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5T-id_9cIqDACDqtgiE7py_DN8eZAp59rw2qPvXtgddvzFaklV7Wjr5sOmlmFSxQFKrz9tAIA4xMs4BFq_qU9CNP-m_xd5Pcx8iiumURYW8igoZywYfQW0pPVLENtkL0C-1D58pkRKeA/s640/small+victories.jpg" width="518" /></a></div>
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<a href="http://www.thegardenofeating.org/2010/11/2010-holiday-gift-guide-part-i-for-book.html" target="_new">A Feast of Food Books</a><br />
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<a href="http://www.thegardenofeating.org/2010/11/2010-holiday-gift-guide-part-i-for-book.html" rel="nofollow" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyLAYaeMHhjDxVTE7-YtRC7ldy2acGlxsaHCurFrBaENu3HMfYUDUMXj7SE2Km7X2JP-aWBksUxslEupCugRu1WpIlzACvHDrdV72rcCBbf1EVwHLg_ClJWvcED2TsuMeVOcOjs8WRb8/s1600/1+%25281%2529.png" /></a></div>
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<a href="http://www.thegardenofeating.org/2014/10/frieling-french-press.html" target="_new">Best French Press EVER</a><br />
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<a href="http://www.thegardenofeating.org/2014/10/frieling-french-press.html" rel="nofollow" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDmaoEUcs32QkvEhtJWLVot4dlZq3Kb4ZTeCTwZVMMMgXVgnbW84bTxHjCfiikc5NfaLvucIbq3jDEbxBWPUi9ukHLZhOn2uTqJWsbQiLMPUcvIjq2pm1MIld1Y_WRGNnmgpE4Vvmb68/s1600/15260312298_a12511470e_q.jpg" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-23252577017876070722017-09-05T13:06:00.000-04:002017-09-05T13:06:56.791-04:00Esquites Corn Salad -- Mexican Street Corn In A Bowl<div align="center">
<a href="https://www.flickr.com/photos/evefox/36859174096/in/dateposted/" title="Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://farm5.staticflickr.com/4417/36859174096_06c3ec8065_z.jpg" width="640" /></a></div>
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I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at <a href="http://coloniaverdenyc.com/" rel="nofollow" target="_blank">Colonia Verde</a> in Brooklyn's Fort Greene neighborhood recently.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/36859175936/in/dateposted/" title="Sweet corn by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Sweet corn by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://farm5.staticflickr.com/4358/36859175936_34012de241_z.jpg" width="640" /></a></div>
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It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/36859175246/in/photostream/" title="Sweet corn by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Sweet corn by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://farm5.staticflickr.com/4414/36859175246_8e47687072_z.jpg" width="640" /></a></div>
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The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/36239692763/in/dateposted/" title="Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://farm5.staticflickr.com/4439/36239692763_9e495ca271_z.jpg" width="640" /></a></div>
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This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/36859173886/in/photostream/" title="Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://farm5.staticflickr.com/4351/36859173886_5357035fe9_z.jpg" width="640" /></a></div>
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<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><b>Esquites Corn Salad</b><br />
<i>Serves 4-6 as a side</i><br />
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<u>Ingredients</u><br />
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* 2 Tbsps grapeseed, sunflower or other neutral oil<br />
* 4 cups corn kernels (roughly 5 ears' worth)<br />
* 1/2 tsp sea salt<br />
* 1 clove garlic, pressed or minced<br />
* 1/4 cup coarsely chopped fresh cilantro<br />
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)<br />
* 3 scallions, chopped<br />
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish<br />
* 2 Tbsps grated Parmesan cheese <br />
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)<br />
* 1 Tbsp fresh lime juice<br />
* 1 1/2 tsps chili powder or smoked paprika<br />
* 2 tsps ground cumin powder<br />
* 2 Tbsps ground, toasted pepitas<br />
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<u>Directions</u><br />
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1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.<br />
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2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.<br />
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3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.</div>
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<a href="http://www.thegardenofeating.org/2014/08/mexican-grilled-corn.html" target="_blank"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MChZRajiMwAfIDfIVCN7uLmf1ersvVuNgV8K_5r_NnHp5Qbu0jdP6LI1uenkK9MgcvpbxFKbmMCVDyG9y17NoF-F1ZCsCeJwhCcfXofmXuFy1uvNw4k39Ke7Vhz-77Pe46j2Bh4DvFA/s1600/14759054156_4da3ef665a_q.jpg" /></a></div>
<a href="http://www.thegardenofeating.org/2014/08/mexican-grilled-corn.html" target="_new">Grilled Corn with Sriracha, Lime & Honey Mayo</a></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1273490805343363580.post-81375296294481686992017-06-15T12:23:00.000-04:002017-06-15T12:23:23.242-04:00Strawberry Rhubarb Pie<div align="center">
<a href="https://www.flickr.com/photos/evefox/35323656175/in/dateposted/" title="Strawberries, rhubarb, orange zest and sugar macerating by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Strawberries, rhubarb, orange zest and sugar macerating by Eve Fox, the Garden of Eating, copyright 2017" height="640" src="https://c1.staticflickr.com/5/4269/35323656175_a7d2f0b5aa_z.jpg" width="640" /></a></div>
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Rhubarb's tartness pairs so nicely with strawberries and sugar. Wrap 'em in a buttery crust and you can't go wrong.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/35283587326/in/album-72157682094155904/" title="Pie crust ingredients by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Pie crust ingredients by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://c1.staticflickr.com/5/4259/35283587326_8af597e5e7_z.jpg" width="640" /></a></div>
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Sadly, our strawberries are being systematically, HEARTBREAKINGLY nibbled by the hordes of chipmunks that surround our home so I had to buy a basket of berries.<br />
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<div align="center">
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/35283586756/" title="Strawberries for the pie by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Strawberries for the pie by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://c1.staticflickr.com/5/4231/35283586756_492805cdea_z.jpg" width="640" /></a></div>
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Fortunately, chipmunks do not seem to like rhubarb - it's pretty much the only thing in the garden they eschew.<br />
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<div a="" align="center" href="https://www.flickr.com/photos/evefox/35193871601/in/photostream/" title="Rhubarb by Eve Fox, the Garden of Eating, copyright 2017">
<img alt="Rhubarb by Eve Fox, the Garden of Eating, copyright 2017" height="426" src="https://c1.staticflickr.com/5/4257/35193871601_edb0e00db1_z.jpg" width="640" /></div>
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Do not skip the tapioca in this recipe as strawberries have a high water content. The tapioca makes it all gel nicely so you don't have to go wading while you eat. And you'll definitely want to bake it on a cookie sheet as it will undoubtedly bubble over in the oven.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/34937625230/in/dateposted/" title="Strawberry rhubarb pie about to go into the oven by Eve Fox, the Garden of Eating, copyright 2017"><img alt="Strawberry rhubarb pie about to go into the oven by Eve Fox, the Garden of Eating, copyright 2017" height="640" src="https://c1.staticflickr.com/5/4236/34937625230_6178c91b6f_z.jpg" width="640" /></a></div>
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I did not get a great photo of my finished pie -- it's complicated but involved a very ill-timed power outage and having to pick my son up from camp at the same time as the pie needed to be delivered for judging at the pie contest at the <a href="https://www.woodstockfarmfestival.org/" rel="nofollow" target="_blank">Woodstock Farm Festival</a>. But thanks to Michael for snapping this pic of it at the contest :) I did not win but it was definitely tasty and maybe I'll get 'em next time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgslMmEy_6UbfvO_pzFWrUjoc1eMiK8vZD3ZSiGXAEhRAGha4ab5bIMSjigLtCjfOrQ4Zf7YGMaP7QxGI4xQ2gaZ1CtlfDVm8vnowoLU_ptEaAL9hCpSrXL4AXlcTGCmFJnDhVMKnC3M/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1221" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgslMmEy_6UbfvO_pzFWrUjoc1eMiK8vZD3ZSiGXAEhRAGha4ab5bIMSjigLtCjfOrQ4Zf7YGMaP7QxGI4xQ2gaZ1CtlfDVm8vnowoLU_ptEaAL9hCpSrXL4AXlcTGCmFJnDhVMKnC3M/s640/pie.jpg" width="640" /></a></div>
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<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><br />
<b>Strawberry Rhubarb Pie</b> (inspired by <a href="http://www.simplyrecipes.com/recipes/strawberry_rhubarb_pie/" target="_new">Elise's recipe</a>)<br />
<i>Makes 1 9-inch pie</i><br />
<br />
<u>Ingredients</u><br />
<br />
* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)<br />
* 3 cups strawberries, hulled and sliced<br />
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)<br />
* 3 Tbsps quick cooking "minute" tapioca pearls<br />
* 1/4 tsp sea salt<br />
* Zest of 1 organic orange<br />
* 1 double recipe of pie crust - use your favorite or <a href="http://www.thegardenofeating.org/2009/03/how-to-make-pate-brisee.html" target="_blank">try this one</a><br />
<br />
<u>Directions</u> <br />
<br />
1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.<br />
<br />
2. Preheat the oven to 400°F. <br />
<br />
3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.<br />
<br />
4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.<br />
<br />
5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.<br />
<br />
6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1273490805343363580.post-90219707612122768432017-04-19T14:07:00.000-04:002017-04-19T14:07:22.564-04:00In Search of Grandma Mary's Chocolate Mandelbrot<div align="center">
<a href="https://www.flickr.com/photos/evefox/34142110185/in/photostream/" title="Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017"><img alt="Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017" height="426" src="https://c1.staticflickr.com/3/2821/34142110185_a78139d9c2_z.jpg" width="640" /></a></div>
<br />
Many of my memories of Grandma Mary are tied to food. Eating a bowl of cantaloupe cubes on the linoleum floor of her one bedroom apartment in Brooklyn while watching Sesame Street on the television in the carpeted living room a few feet away -- a big treat as we did not get PBS at our home in upstate New York. Tugging on the wishbone (a rookie mistake - I always lost to my older brother) after a roast chicken dinner in her tiny kitchen. The spotless produce drawer in her refrigerator, red and green apples carefully arranged on a clean paper towel. Her salad dressing - an unsophisticated yet tasty mixture of white vinegar, oil, sugar, salt and fresh dill that she served over iceberg lettuce.<br />
<br />
<div align="center">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/evefox/33985838682/in/dateposted/" style="margin-left: auto; margin-right: auto;" title="Grandma Mary with Louis and Eve"><img alt="Grandma Mary with Louis and Eve" height="800" src="https://c1.staticflickr.com/3/2937/33985838682_9cc86cb092_c.jpg" width="529" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma Mary on a long -ago visit to our home upstate with my big brother (who was in a King Tut phase) and me, looking amazingly like my four-and-a-half-year-old son.</td></tr>
</tbody></table>
</div>
But it was her mandelbrot that really captured my heart. She would bake a batch whenever we came to visit, wrapping it carefully in tinfoil to keep it fresh until we arrived from upstate. Grandma Mary had diabetes so she abstained but was happy to watch us tuck in gleefully. The modestly arched, crumbly slices studded with nuts and chocolate always disappeared quickly.<br />
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I've always regretted that she died before I got her recipe. But I was only 15 when she died and had not yet discovered my love of baking and cooking, not to mention that she was no longer lucid enough to share much of anything with us by then.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/34101177666/in/dateposted/" title="Batter for the Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017"><img alt="Batter for the Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017" height="426" src="https://c1.staticflickr.com/3/2860/34101177666_07ffaa8d9d_z.jpg" width="640" /></a></div>
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On a cold, gray day back in February, I was thinking about my Grandma and missing her (and her delicious twice-baked cookies...) So I did a little searching to see if I could find a recipe that sounded like a match.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/33330530943/in/dateposted/" title="Shaping the logs of Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017"><img alt="Shaping the logs of Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017" height="426" src="https://c1.staticflickr.com/3/2864/33330530943_c4289686e8_z.jpg" width="640" /></a></div>
<br />
This recipe, adapted from <a href="http://www.kingarthurflour.com/recipes/chocolate-chip-walnut-mandelbrot-recipe" target="_new">King Arthur Flour</a>, turned out pretty darn close although I used butter instead of the oil it calls for and I did not have almonds on hand so I used pecans, instead.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/34011418731/in/dateposted/" title="Slicing the log of chocolate mandelbrot before the second baking by Eve Fox, the Garden of Eating blog, copyright 2017"><img alt="Slicing the log of chocolate mandelbrot before the second baking by Eve Fox, the Garden of Eating blog, copyright 2017" height="426" src="https://c1.staticflickr.com/3/2808/34011418731_890b217675_z.jpg" width="640" /></a></div>
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Mandelbrot translates to "almond bread" and it is baked twice - first in a long log, then in individual slices sprinkled with cinnamon and sugar. I hope you enjoy this delicious treat - the traditional Jewish version of biscotti.<br />
<br />
<div id="recipe">
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<b>Chocolate Almond Mandelbrot</b><br />
<i>Makes 56 cookies</i><br />
<br />
<u>Ingredients</u><br />
<br />
* 3 large eggs<br />
* 1 cup sugar<br />
* 1 cup (7 ounces) vegetable oil<br />
* 1 tsp pure vanilla extract<br />
* 1 tsp sea salt<br />
* 3 1/2 cups all-purpose flour<br />
* 1 tsp baking powder<br />
* 2 cups semi-sweet chocolate chips<br />
* 1 1/2 cups almond pieces (or walnuts or pecans)<br />
* Coarse white sugar, optional<br />
<br />
<u>Directions</u><br />
<br />
1. Beat together the eggs, oil, sugar, vanilla, and salt at medium-high speed until thickened and light-colored, about 5 minutes. Beat in the flour and baking powder then mix in the chips and nuts. Cover and refrigerate for 3 hours, or overnight.<br />
<br />
2. When you're ready to bake, preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.<br />
<br />
3. Divide the dough into four even pieces, about 13 ounces each if you have a scale. Working with one piece at a time, place the dough on the prepared baking sheet, shaping it into an 8" x 2" log. Repeat with the remaining pieces of dough, leaving at least 2" between them; you'll put 2 logs on each baking sheet. Sprinkle the logs heavily with coarse white sugar, if desired.<br />
<br />
4. Bake the logs for about 28 to 30 minutes, until they're set and beginning to brown and the edges and sides, but not brown all over. Remove them from the oven, and reduce the oven temperature to 300°F.<br />
<br />
5. Spritz the logs lightly with water; this will make them easier to cut. Allow them to cool for 10 minutes. Cut each log into 1/2" to 3/4" slices. Cutting them on the diagonal will make the mandelbrot longer; cutting them crosswise will yield shorter cookies.<br />
<br />
6. Place the pieces on edge, quite close together, on the baking sheets, and return them to the oven to bake for an additional 35 to 45 minutes, until a cookie feels baked through when you pinch it between your fingers. You'll also notice some browning around the edges, though the cookie shouldn't be browning all over. Remove from the oven and cool right on the baking sheets.</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1273490805343363580.post-17752862062055481482017-04-17T13:55:00.000-04:002017-04-17T14:00:36.457-04:00Cut Your Waste - Reusable Zippered Silicone Bags for Earth Day<div align="center">
<a href="https://stasherbag.com/shop/" rel="nofollow" target="_blank"><img alt="Stasher bag - snack size" height="426" src="https://c1.staticflickr.com/3/2831/34099885235_daf39567cc_z.jpg" width="640" /></a></div>
<br />
It's almost Earth Day and now is a great time to cut down on planet-destroying waste by investing in a few of these lovely, reusable zippered silicon bags made by Stasher. They are airtight, freezable and washable.<br />
<br />
They're offering a 25% discount on all orders placed between now and 4/24. Just enter the enter code EARTHDAY at checkout at <a href="https://stasherbag.com/shop/" rel="nofollow" target="_blank">stasherbag.com</a>. And shipping is free if you spend $40 or more.<br />
<br />
These should go a long way to cutting down on the number of Ziploc-style bags that end up clogging landfills and fouling waterways. The folks at Stasher sent me the two bags above to try out a few months back and I'm happy to report that I like them (or I would not be writing this post...)<br />
<br />
They are perfect for snacks, sandwiches and more. On our last vacation, I realized the smaller, snack-sized one was the perfect way to keep my cell phone dry and sand-free. And the larger one held all our sunscreens nicely.<br />
<br />
<div align="center">
<a href="https://stasherbag.com/shop/" rel="nofollow" target="_blank"><img alt="Stasher bag - sandwich size" height="426" src="https://c1.staticflickr.com/3/2831/34099884195_14237f95bd_z.jpg" width="640" /></a></div>
<br />
Now I wish Stasher would make them in a few, bigger sizes so I could kick those Ziplocs to the curb permanently. In the meantime, I will just keep washing and reusing the disposable ones for as long as I can. It's not hard -- just flip the bag inside out, hold one hand inside and soap up the outside, then rinse it clean under the faucet and hang over something to dry. I usually put the gallon-sized Ziploc bags over my blender or sodastream to dry while the smaller ones get plopped over a butter knife in the dish drainer or the like.<br />
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<br /></div>
FYI, Stasher recently became a Certified B Corporation. If you're not familiar with B Corps, they are a good thing! B Corp Certification is to sustainable business what LEED certification is to green building or Fair Trade certification is to coffee or chocolate. B Corps (short for "Benefit" corporations) are for-profit companies certified by the nonprofit <a href="https://www.bcorporation.net/">B Lab</a> to meet their rigorous standards of social and environmental performance, accountability, and transparency. King Arthur Flour, Patagonia and Etsy are a few other B Corps you might know and love.<br />
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The point being that this is a company you can feel good about supporting. <a href="https://stasherbag.com/shop/" rel="nofollow" target="_blank">If you end up buying a few bags</a>, don't forget to enter EARTHDAY when you check out to get 25% off your order.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-83197096050627649762017-03-06T21:46:00.000-05:002019-07-03T12:30:52.743-04:0010 Tips For Avoiding Tick Bites, Lyme Disease & Other Tick-Borne Diseases<h3>
HOW TO PROTECT YOURSELF FROM TICK-BORNE DISEASES</h3>
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<b>1. Do a daily tick check on yourself and your family.</b> Remove all clothing and carefully check for tiny black dots. Ticks are programmed to crawl up - towards your head - they love to feed on the thin, blood rich skin there so make sure to check behind your ears, at your hair line, the nape of your neck, etc., very carefully. But ticks can be anywhere - they may decide just to dig in at one of the other warm spots on your body - armpit, crotch, back of knee, etc. <br />
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One cheap, effective method of preventing ticks from reaching your skin is to <b>buy an adhesive lint roller and keep it by your door, in your car or in your hiking backpack</b>. Roll it over your clothes as soon as you return from the great outdoors and see what you find. Buy the kind that has adhesive layers as you will want to throw that sheet covered in ticks far, far away... And you may want to get one that you can <a href="http://amzn.to/2pmSqmT" rel="nofollow" target="_blank">get refills for </a>to cut down on the waste a tiny bit. <a href="http://amzn.to/2pxCahC" rel="nofollow" target="_blank">This lint roller fits the bill.</a><br />
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<tr><td style="text-align: center;"><a href="http://amzn.to/2pmTQ0O" rel="nofollow" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Ticks on lint roller, image copyright Guy Thompson, teegate@comast.net" border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPebunVsfVZwL2wWAETMVeWMxnZ0fL5mKFxh2mC3tr5o-iC-KvoFetwg0YU_pmkczx5twTVApsBzlO_G1Y93n7rCsNxu3bgOKaAS46M7DaQdnYL8JordX3b-ehU6tvSiSJ1DRbkbTfW8o/s640/ticks.jpg" title="Ticks on lint roller, image copyright Guy Thompson, teegate@comast.net" width="640" /></a></td></tr>
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Keep in mind that ticks come in many different sizes depending on where they are in their life cycle. Deer ticks in the nymphal stage are so small that they can be extremely hard to see - even when you're looking right at one, it can be hard to tell for sure if it's really a thing. So far, in my experience, it is usually really a thing, unfortunately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPWl-2FT2QvsraD_RqwUVILmN26eG6zWVtCvG_FD6b05wLOIXvpmIjx2SVzaR_9vcQugIlOfjcPGyz035TPpVASIbpVzujaWfbh4mWe9oMFu1KowrTHrjKjH9ey9f3Xs9HESCyFeZhhw/s1600/ticks.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPWl-2FT2QvsraD_RqwUVILmN26eG6zWVtCvG_FD6b05wLOIXvpmIjx2SVzaR_9vcQugIlOfjcPGyz035TPpVASIbpVzujaWfbh4mWe9oMFu1KowrTHrjKjH9ey9f3Xs9HESCyFeZhhw/s400/ticks.jpg" /></a></div>
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<b>2. If you find a tick, remove it ASAP! </b>The longer it's biting you, the greater the chance that it will transmit disease. Keep in mind that there's only one right way to remove a tick and a whole lot of wrong ways. Think of the tick as a potentially disease-filled bag. You do not want to squeeze that bag of yucky bacteria into your body through the tick's bite.<br />
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Here's what you do:<br />
<ul>
<li>Using pointy tweezers, grasp the tick as close to the skin as possible. </li>
<li>Gently pull the tick in a steady, upward motion. If the tick's mouthparts do not come out with the rest of the tick, don't panic. The mouthparts, alone, can't transmit disease. You can either pick them out like you would a splinter or just leave them there and they'll eventually fall out on their own. </li>
<li>Wash the area thoroughly with disinfectant and then apply antibacterial ointment. </li>
<li>Save the tick to identify and to potentially send away for testing. I usually stick them to a piece of tape, pop them in a Ziploc and label it with the date in case I decide to send it for testing. </li>
<li>If you do want to <b>get the tick tested</b>, you can mail it to <a href="http://www.igenex.com/testing/" rel="nofollow" target="_blank">Igenex Lab in California</a> or to the <a href="https://www.tickreport.com/" rel="nofollow" target="_blank">LMZ at UMASS Amherst</a> ($50 per tick and very quick and user-friendly - they'll text or email you your results speedily). And if you're in New York State, you can get your ticks tested FOR FREE <a href="https://thangamani-lab.com/free-tick-testing" rel="nofollow" target="_blank">at this lab</a> which is offering the service gratis because they want to gather as much tick disease data as possible. Please keep in mind that if the report shows that the tick was infected, it does not necessarily mean that you have been infected. Most doctors recommend waiting a number of weeks to see if you become ill before starting antibiotics. And if you should develop symptoms, you'll know what to treat for based on the results of the tick testing.</li>
<li>Watch the area closely for up to a month for signs of a rash that is at least 2 inches in diameter and probably will spread considerably (the tick bite may be red and irritated but a tiny red spot does not mean you have Lyme disease.) If you develop a rash or flu-like symptoms, go see a doctor right away and get on a two week course of antibiotics. Keep in mind that testing for Lyme disease is notoriously unreliable so if you get the rash and/or other symptoms with a tick bite, just get treated. </li>
<li><b>You should also insist on being tested for <a href="https://www.lymedisease.org/lyme-basics/co-infections/about-co-infections/" rel="nofollow" target="_blank">the co-infections</a><a href="https://www.lymedisease.org/lyme-basics/co-infections/about-co-infections/" rel="nofollow" target="_blank"> that are often transmitted along with Lyme</a></b> -- babesiosis, anaplasmosis, ehrlichiosis are the most common co-infections and will require different treatment from the antibiotics that are used to treat Lyme!</li>
</ul>
Here's what you DON'T do:<br />
<ul>
<li>Touch the tick with your bare hands. </li>
<li>Squeeze the body of the tick. </li>
<li>Put alcohol, nail polish remover or Vaseline on the tick. </li>
<li>Put a hot match or cigarette on the tick in an effort to make it "back out." </li>
</ul>
Not only do these things not help but they also increase the likelihood that the tick will end up transmitting Lyme disease to you. <br />
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<b>3. Avoid contact with grasses, leaf litter, branches</b> - basically, the entire frikkin' outdoors.<br />
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<b>4. If you do dare to venture out of doors, wear light-colored, long pants and shirts, and tuck the pants into your socks.</b> I will warn you that this is not a super sexy look (see below) but safety first... If you spend a lot of time mucking about outdoors, you may want to get a pair of high-cut <a href="http://amzn.to/2mYYOxt">Mucks</a> or <a href="http://amzn.to/2mcylwq">Bogs</a> but still tuck your socks into your pants inside them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gReb82Q6nqXeAi9A1BJ2kp0bOT_lvSRXREPokgPnW2JR7KIdnAw_eSCN92y2UoWL3PzNi56_TuvQA3lrmdE1pVUJhlINGtwNmIrgGn5UXICSWZRuMYh_MV5tLabgfXGdaAoR00MDLoQ/s1600/A..png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gReb82Q6nqXeAi9A1BJ2kp0bOT_lvSRXREPokgPnW2JR7KIdnAw_eSCN92y2UoWL3PzNi56_TuvQA3lrmdE1pVUJhlINGtwNmIrgGn5UXICSWZRuMYh_MV5tLabgfXGdaAoR00MDLoQ/s1600/A..png" /></span></a></div>
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<b>5. Consider using insect repellent.</b> I have mixed feelings about this but will sometimes spray my outdoor work clothes and boots with this <a href="http://amzn.to/2mOOgEl">Permethrin spray</a> when I'm specifically going out to pull up barberry bushes or rake leaves. You spray it once and it lasts quite a long time - even through the wash - which is a little scary.<br />
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<a href="https://amzn.to/2JzbozV" rel="nofollow" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" data-original-height="196" data-original-width="79" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudxrjyL4xOcNOyAuikFVNrGW0_yDVlXxlfdVDxxLmhoRL8a_pntAAXVcM6QN9fk9ikwEl2BirjK7xTHySzC4TeKv7Otk0v3U9iS_Kj9sTzGtSohSmZIo4enoPlYZBnN4PBnM6XLqVxa0/s1600/shopping.jpg" /></a>We also use this <a href="https://amzn.to/324uXsh" rel="nofollow" target="_blank">REPEL Lemon Eucalyptus insect spray</a> (all over us and our clothes) because it is the only non-toxic option that actually works according to Consumer Reports's research.<br />
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And we have a bottle of this<a href="http://amzn.to/2mOFwht"> 20% Picaridin spray</a> that we occasionally use though, in general, I avoid it cause the chemicals freak me out.<br />
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Again, I have mixed feelings about it all but you should make up your own mind about whether you want to use any or all of these products. You can read more about it on <a href="http://www.consumerreports.org/cro/insect-repellent/buying-guide">Consumer Reports</a> and on <a href="http://www.ct.gov/caes/lib/caes/documents/publications/fact_sheets/tickbiteprevention05.pdf">the Connecticut (the original home of Lyme disease) government fact sheet</a>.<br />
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<b>6. Reduce tick-friendly (a.k.a mouse-friendly) habitats</b> near your home and widen the borders between the areas you use and any woodlands or meadows. That means keeping things dry, letting lots of light in, and limiting vegetation and stone walls or piles of brush where mice like to hide.<br />
<ul>
<li>Keep your grass mowed. </li>
<li>Remove any leaf litter, brush and weeds at the edge of the lawn. </li>
<li>Restrict the use of groundcovers like pachysandra in areas frequented by family and roaming pets. </li>
<li>Remove brush and leaves around stonewalls and wood piles. </li>
<li>Discourage rodent activity. Clean up and seal stonewalls and small openings around the home and move firewood piles and bird feeders away from the house. </li>
<li>Keep dogs and cats out of the woods to reduce ticks brought into the home. </li>
<li>Put up a deer fence. </li>
<li>Move kid's swing sets and sand boxes away from the woodland edge and place them on a wood chip or mulch type foundation. </li>
<li>Trim tree branches and shrubs around the lawn edge to let in more sunlight. </li>
<li>Create a 3-foot or wider wood chip, mulch, or gravel border between lawn and woods or stonewalls. Most tree companies will deliver wood chips for free as will many municipalities so they can be a very affordable option. We get a couple loads a year. </li>
<li>Widen woodland trails to avoid brushing against branches and leaves.</li>
</ul>
<b>7. Get rid of <a href="http://www.care2.com/greenliving/japanese-barberry.html" rel="nofollow" target="_blank">Japanese barberry plants</a>! </b>These thorny plants are deer mouse magnets that tend to serve as nurseries for black legged tickets. But you have to dig them out, roots and all or they will just sprout up again with renewed vigor. We use a digging bar, a pair of <a href="http://amzn.to/2mbVMG7" rel="nofollow" target="_blank">long-handled Fiskar loppers</a> as well as a <a href="http://amzn.to/2mccy8l" rel="nofollow" target="_blank">flame weeder</a> to try to control the rampant barberry on our nine-acre property. I also wear a pair of <a href="http://amzn.to/2mbWSle" rel="nofollow" target="_blank">long gloves meant for pruning roses</a> since the thorns are pretty vicious - I learned that the hard way :) <a href="http://www.care2.com/greenliving/japanese-barberry.html" rel="nofollow" target="_blank">Read my post on this for more information.</a><br />
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<a href="https://www.flickr.com/photos/evefox/14201847275/in/photolist-H5kysh-H5kxTG-HdEckz-H5kzHo-H5kzBG-H7CFnx-H7CENB-H7CEB4-nCYbpM-nCYcht-nCXFnN-nmtvUA" title="Japanese Barberry by Eve Fox, the Garden of Eating blog, copyright 2014"><img alt="Japanese Barberry by Eve Fox, the Garden of Eating blog, copyright 2014" border="0" height="426" src="https://c1.staticflickr.com/3/2902/14201847275_7cb3914495_z.jpg" width="640" /></a></div>
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<b>8. Scatter "Tick Tubes" around your property. </b>Again, you have to be comfortable using an insecticide (Permethrin, in this case which is particularly bad for felines) but if you are, these can be a good way to go, especially for rock walls and other mouse-friendly areas. Tick tubes are cardboard tubes filled with cotton that's been treated with permethrin. the idea is that the mice use the cotton to line their nests and the permethrin kills the ticks on them, decreasing your chances of getting bitten. Supposedly, it does not harm the mice but who really knows what effect is has on the food chain. We have used them in rock walls at our home. You can <a href="http://amzn.to/2mFp6b1" rel="nofollow" target="_blank">buy a six-pack of the tubes on Amazon for $25</a> or you could <a href="http://amzn.to/2mip5qL" rel="nofollow" target="_blank">buy a bottle of the Permethrin spray</a> (about $15), get some cotton balls, save some toilet paper or paper towel rolls and make your own for less. If you go that route, be sure to wear gloves and wash your skin thoroughly afterwards.<br />
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<a href="http://amzn.to/2mFp6b1" rel="nofollow" target="_blank"><img alt="Image courtesy of Damminix Tick Tubes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltDxU_Zl-mjglbnUbAbVtZEsfi8edzhnWURUAkf9JaP-exM2Wj78lTkPsY0GWH6lvkwWuIX3k5grQxpgqjIvKIDyAvyc-rdJsGn2r-OmQh2itQAo0nyDqp5tVGIv74APqroac6E9tMNc/s1600/howitworks.jpg" title="How the tick tubes work." /></a></div>
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<b>9. Put up an owl box.</b> A barn owl eats roughly six mice each night and a family of barn owls can eat an astounding 3,000 mice per breeding season. That would be a big help with the mouse problem... Plus, so cool to have owls near your house that you can watch. You can <a href="http://amzn.to/2mxoTq3">buy a ready-made owl box</a> or <a href="http://www.barnowltrust.org.uk/barn-owl-nestbox/barn-owl-nestboxes/">build your own</a>. <a href="http://www.hungryowl.org/nesting_boxes/barnowl_where.html">Click here for more information about where to situate your owl box</a>. And remember, <b>you can not use poison of any kind (rat, mouse, etc.) at your property since it will end up poisoning your birds of prey.</b><br />
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My husband built a barn owl box with the kids this fall but so far, no one has taken us up on our offer of hospitality. Here's hoping!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqozPIGklyBv_vddMtXGZwzGo0fOtHRPu3l-S2rpzlSHHyJF67x6ya-gsgAMuHoConLTXU9r2j6F9vtL41TMSjWfHwp9EHHcIX4MvNXJ5uYmbHhEnnVdOY0USDhZ-Q3SlG5exPQx1xb2o/s1600/rahm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqozPIGklyBv_vddMtXGZwzGo0fOtHRPu3l-S2rpzlSHHyJF67x6ya-gsgAMuHoConLTXU9r2j6F9vtL41TMSjWfHwp9EHHcIX4MvNXJ5uYmbHhEnnVdOY0USDhZ-Q3SlG5exPQx1xb2o/s400/rahm.jpg" width="225" /></a></div>
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<b>10. Get outdoor cats. </b>By keeping them outside, you eliminate the risk of the animals bringing ticks into your home. Many shelters have way more feral cats on their hands then they know what to do with (and they've been vaccinated and neutered). If you can offer these not-so-socially inclined kitties a warm, covered place to sleep and food and water, the shelter will probably be happy to give you as many as you like. Be mindful that you may have trouble getting feral cats to stay at your house. And you should take into consideration the sad reality that outdoor cats tend to wreak havoc on the local bird population. But still, it could help!<br />
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<b>11. Use beneficial nematodes and fungal sprays. </b>You can also buy beneficial nematodes to spray on your lawn and around your home. After reading about which nematodes work on ticks, we purchased <a href="https://www.ebay.com/itm/50-Million-Live-Beneficial-Nematodes-Hb-Sc-Sf-Kills-Over-200-Soil-Pests/162878299845" rel="nofollow" target="_blank">this product on Ebay</a> and are trying it out this summer. Another well-reviewed product is <a href="https://www.planetnatural.com/product/met52-ec/" rel="nofollow" target="_blank">a fungal spray called Met52</a> but it has been out of stock everywhere of late.<br />
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If you've made it this far, you deserve a reward. Take a listen to <a href="https://play.google.com/music/preview/T4qqbez4w4lyn75j76fcbtcpxam?lyrics=1&u=0#">Ticks by Brad Paisley</a>. And good luck!<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/3tiPndMqxLQ" width="560"></iframe></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1273490805343363580.post-60708382021147458592017-01-25T13:25:00.001-05:002017-01-25T13:25:23.375-05:00I'm Moving My Political Posts - You're Welcome To Come Along!Hi there, lovers of good food, local farmers and clean, green homes everywhere.<br />
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I've gotten rather off-topic here of late and wanted to let you know that I'm going to stop posting about politics here - it's really not what you signed up for, after all.<br />
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But that does not mean I will stop writing about politics and activism...<br />
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<b>I've created a new web site/blog/email list called <a href="http://www.dailyactsofresistance.org/" target="_blank">Daily Acts of Resistance</a></b> and if you share my politics, I encourage you to<b> visit it and <a href="http://www.dailyactsofresistance.org/p/get-updates-by-email.html" target="_blank">sign up to receive posts by email</a>. </b><br />
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I will not be posting every single day but the gist is that I will share small, achievable ways you can help resist Trump and the Republicans agenda.<br />
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Now back to our regularly scheduled program :)<br />
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I hope you're all well.<br />
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-Eve<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTqHY0F7tSsLxXlDPuEDcP4JbMvs4D68SaTOmcbquTnkDCo_Oxu_Vo_FGrAJQxWXk5J-ezdQkSNNg33d8uYnB8OJX5cKC1fYOsy9bptKGoqnln17HVTi5dBR3WGV9Y4LVHPykUyR9eq4/s1600/IMG_20170121_113038_133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTqHY0F7tSsLxXlDPuEDcP4JbMvs4D68SaTOmcbquTnkDCo_Oxu_Vo_FGrAJQxWXk5J-ezdQkSNNg33d8uYnB8OJX5cKC1fYOsy9bptKGoqnln17HVTi5dBR3WGV9Y4LVHPykUyR9eq4/s400/IMG_20170121_113038_133.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My friend, Jess, me, and my mom, Rose at the Women's March in NYC last weekend.</i></td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-5589009102014241622017-01-06T14:12:00.000-05:002017-01-09T08:46:27.879-05:00Recommendations for Bizarro WorldApologies for not posting much lately. I've been busy and have just not had the "appetite" to write about food because I'm so distracted by the insanity taking place in our government and society.<br />
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Beyond the outrage and fear I've been experiencing since November 9th, one of the most disorienting aspects is trying to reconcile this horrifying new reality with the relative abundance, peace and beauty of my daily life. How can both be real? But then again, that's life in a nutshell, isn't it? I'll just have to keep qualifying my answer to the question, "How are you?" by saying, "I'm good. Well, aside from the fact that an insane person is going to become President."<br />
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In the meantime, I wanted to share a few things I've found noteworthy.<br />
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<tr><td class="tr-caption" style="text-align: center;">BJ Miller</td></tr>
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On the <b>feelings front</b>, these two pieces touched me:<br />
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This <a href="http://www.nytimes.com/2017/01/03/magazine/one-mans-quest-to-change-the-way-we-die.html?_r=0">NY Times profile on B.J. Miller</a> - a triple amputee and palliative care doctor who helps people die well and fully in a non-medicalized, non-pathologized way. It made me cry and it made me think.<br />
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This short <a href="http://www.kim-foster.com/roachland/" target="_blank">post by Kim Foster</a> about the intense, heart-wrenching experience of working with her two foster children's biological parents to create an open adoption. Hats off to Kim and David and people like them. They are my heroes.<br />
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On the <b>political activism front</b>, here are some things you should check out:<br />
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<a href="https://www.indivisibleguide.com/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPWCFLLcXrYV2Z9H79mwhg9zGcjpFfN7fRiRNIq4vvxa9YUvY0zJhoIpsVGkQ3q3Q99ymMsQcpURU5vUqak7xmX1AFV7Ta5p4Fjmb0_NTPjCG2dpV-jHzaoaWxJV84-B3JWVwoFq20F4/s200/indivisible.jpg" width="153" /></a>The <a href="https://www.indivisibleguide.com/" target="_blank">Indivisible Guide </a>(now a web site) is a must-read. It was written by a bunch of former Congressional staffers and demystifies the process of taking back the country and explains how the Tea Party gained power. Hint, you have to actually get involved. If you're in my neck of the woods, please let me know if you'd like to join me in starting a citizen action group.<br />
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<a href="http://adstrike.us/index/1481487739997x656081838378844200" target="_blank">AdStrike</a> is a new web site that makes it super easy for you to tweet at companies that are advertising on Breitbart.com in hopes of getting them to withdraw their ads, hitting Breitbart right in the bank account. You can also post on Facebook - they provide the screenshot, sample text and everything. It's a wonderfully satisfying way to spend a few minutes!<br />
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<a href="http://adstrike.us/index/1481487739997x656081838378844200" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdhp017L-evwNEUrjw6C2pu6sfc-YJ5JJhZWpIkPvAIZfip56sqIh04duvORZE3GTV0USU6ilwM2yS02JQoP5Ua63pcvf_JbdviHP9If9FLkF05ryJE3zDkmDlZDV26EVGG_FTx895g8/s1600/Eve+Fox+++evefox++++Twitter.jpeg" /></a></div>
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<a href="https://www.flippable.org/" target="_blank">Flippable</a> - a new site/org/list that aims to flip control of government. They send timely, easy actions you can take.<br />
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<a href="https://www.wall-of-us.org/" target="_blank">WallOfUs </a>- another new site/org/list that provides simple, weekly acts of resistance.<br />
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<a href="https://www.wall-of-us.org/" target="_blank"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKNOZ8kTKPJhTvumew2OYOFWvkxFS-7jGc49TYfq1AsvpgZEFhGgnk9uk6m6Jltu4XEKJ_J28cNcyvhQtu1D1yYnmuQmK6Na5LrDXE26NamcMi-_S7xN5zmEYjgWOZ6AdxD9g_Rp68-0/s320/download+%25281%2529.png" width="320" /></a></div>
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Call your members of Congress, people. Every damn day!<br />
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And turn out for one of the many marches for women taking place in cities across the country on Saturday, January 21st.<br />
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Happy New Year to you all.<br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1273490805343363580.post-40684570188195121822016-11-21T13:45:00.000-05:002016-11-21T14:13:46.329-05:0030 Thanksgiving Recipes You'll Love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XNv702F7G1ipOD48S9j6N9XfSpJVXKYCojc_yjWf1tuRbuG5OF5BUpF93tKJnreUKTjfjMiwUYRhGa97MsH9YdvYUmQ_NsuvSYrlrdYjXnNUKrF0E5jZCLpMuLFqLQQqQKoP6K8j8Ac/s1600/30+Thanksgiving+Recipes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XNv702F7G1ipOD48S9j6N9XfSpJVXKYCojc_yjWf1tuRbuG5OF5BUpF93tKJnreUKTjfjMiwUYRhGa97MsH9YdvYUmQ_NsuvSYrlrdYjXnNUKrF0E5jZCLpMuLFqLQQqQKoP6K8j8Ac/s640/30+Thanksgiving+Recipes.png" width="640" /></a></div>
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Below is everything you need to make the most delicious Thanksgiving feast ever. There are lots of vegetarian options, a few vegan ones and some fabulous fall desserts. Some are old favorites, some are new favorites - I've added four new savory dishes (all vegetarian, two vegan) and three new desserts including my <a href="http://www.thegardenofeating.org/2016/10/prize-winning-pumpkin-ginger-pie.html" target="_blank">prize-winnning pumpkin ginger</a> pie. Enjoy!<br />
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>DINNER</b></span></div>
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<b><a href="http://www.thegardenofeating.org/2016/01/butternut-squash-lasagna-with-leeks-and.html" target="_blank">Butternut Squash Lasagna with Leeks & Béchamel Sauce</a></b><br />
Treat the vegetarians in your life to this decadent dish. It's a perfect winter meal - elegant and hearty at the same time. The combination of sweet, nutty roasted squash, mellow leeks, sage and garlic-infused béchamel, and gooey, melted Parmesan cheese makes it very hard to stop eating.<br />
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<a href="http://www.thegardenofeating.org/2016/01/butternut-squash-lasagna-with-leeks-and.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGadMpCxDnTOBujoOdKvDpdH6wsD1E_JbAx22CIrgikxQbSI98ux82isamkXJpboxXecvM55bX_Z82vNhgE0M89eHL5vd3VOSlPh_5cPd50i4SjfbXKaKPoKWy1H7SNTPpTHKnVz09ew/s1600/23669084644_026de97c0c_z.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2016/02/roasted-curried-cauliflower-soup.html">Roasted Curried Cauliflower Soup</a></b><br />
This soup is creamy and rich with the lovely nutty flavor of roasted cauliflower, the sweetness of caramelized onions and the warm, spicy flavors of places where the birds never need to fly south. And it's VEGAN to boot.<br />
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<a href="http://www.thegardenofeating.org/2016/02/roasted-curried-cauliflower-soup.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07cr-p23DuRhjRCkoHBPGlMaPMqjgjwnxsYB4adTBbDpv4pdaV6tJnrgcSpwcykMCIHDFHgrndZWssne_Ar1J80aEdxiu5Tb5vLb72gbLweBQDMNZi5SFQ_HCQR76AbtJD9Asulg1Raw/s1600/24396169233_567a15bd29_z.jpg" /></a></div>
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</b> <b><a href="http://www.thegardenofeating.org/2016/05/farro-and-chickpeas-roasted-carrots.html" target="_blank">Nutty Farro and Chickpeas Topped with Honey Roasted Carrots and Herb-Spiked Crème Fraîche</a></b><br />
Another vegetarian show-stopper. Carrots roasted with honey and a sprinkle of sea salt, black pepper and dried cumin are served atop a jumbled bed of farro and chickpeas that have been tossed in a very simple garlic, olive oil and lemon juice dressing all of which is drizzled with a rich, tangy, cilantro and mint-spiked crème fraîche that ties all the flavors together and a sprinkle of salty, roasted pepitas.<br />
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<a href="http://www.thegardenofeating.org/2016/05/farro-and-chickpeas-roasted-carrots.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjyog3TA_byED5RbUP19ziOBrFvS6OCVqyPXxuLPfO0nldwWelJPLmALA0nuqYL6kKZoCqiiS8Ri-rrh9u6BT5w_A0Rxw9JqMt0yP4R8uJ3uGT1SrARzG96ZFWfq-8uJv_efs2KMEq64/s1600/26235148344_08f4d51f58_z.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2011/11/roasted-brussels-sprouts-with-garlic.html" target="_blank">Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping</a></b><br />
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!<br />
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<a href="http://www.thegardenofeating.org/2011/11/roasted-brussels-sprouts-with-garlic.html" target="_blank"><img alt="Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011" border="0" src="http://farm8.staticflickr.com/7149/6400950311_ca04d2006b_z.jpg" height="426" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2015/03/forbidden-rice--beet-kale-salad.html" target="_blank"><b>Nutty Forbidden Rice, Roasted Beet & Kale Salad</b></a><br />
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.<br />
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<a href="http://www.thegardenofeating.org/2015/03/forbidden-rice--beet-kale-salad.html" target="_blank"><img alt="Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015" height="426" src="https://farm9.staticflickr.com/8588/16618230420_dbe41cb0fb_z.jpg" width="640" /></a></div>
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<a href="http://gardenofeatingblog.blogspot.com/2010/04/roasted-fingerling-potatoes-with-garden.html"><b>Roasted Fingerling Potatoes with Garden Herbs & Garlic</b></a><br />
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.<br />
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<a href="http://www.thegardenofeating.org/2010/04/roasted-fingerling-potatoes-with-garden.html" target="_blank"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1xRc0FaTiAyLr4b3krhqR9NBZWZFyszbYP3I1tZyVys7Kk6nB1aXKue4G6IS3KGzHihBmiPv-G_gYPLt4Mh9d4zPw_t9HXtm8JYSzSBOvTc6yROewHFKVuU232psHu-o41PdE52xMlM/s640/fingerling+potatoes.jpg" width="640" /></a></div>
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<a href="http://gardenofeatingblog.blogspot.com/2009/11/maple-roasted-yams-with-bacon-beer.html" target="_new"><b>Maple Roasted Yams With Bacon & Beer</b></a><br />
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.<br />
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<a href="http://www.thegardenofeating.org/2009/11/maple-roasted-yams-with-bacon-beer.html" target="_blank"><img alt="Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog" height="426" src="https://farm3.staticflickr.com/2529/4132833092_3ef6a90643_z.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2011/11/celeriac-potato-gratin.html" target="_blank"><b>Celeriac Potato Gratin</b></a><br />
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.<br />
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<a href="http://www.thegardenofeating.org/2011/11/celeriac-potato-gratin.html" target="_blank"><img alt="Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011" height="426" src="https://farm7.staticflickr.com/6100/6327032141_6635510538_z.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2012/12/maple-bacon-roasted-brussels-sprouts.html" target="_blank">Maple Roasted Brussels Sprouts with Bacon</a></b><br />
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.<br />
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<a href="http://www.thegardenofeating.org/2012/12/maple-bacon-roasted-brussels-sprouts.html" target="_blank"><img alt="Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014" height="426" src="https://farm9.staticflickr.com/8574/15711180080_2d6a632ed6_z.jpg" width="640" /></a></div>
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<a href="http://gardenofeatingblog.blogspot.com/2008/11/shoestring-style-brussel-sprouts.html" target="_new"><b>Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan</b></a><br />
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...<br />
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<a href="http://gardenofeatingblog.blogspot.com/2008/11/shoestring-style-brussel-sprouts.html" target="_blank"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwvwq2upnYoguNdwv6p7Kh3neThYGhmVQKKPiR7u3XG8sfy0bmDSRJDr3YlvybQz7h8rej8X7CslblySZPfWAuQVbARzgrvOzItOI0KsbauZgQBaFve_-lD2eRkPl2o77TZ4CdqmHvHc/s640/shoestringbrussells.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2011/10/roasted-butternut-squash-red-peppers.html" target="_blank"><b>Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan</b></a><br />
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2011/10/roasted-butternut-squash-red-peppers.html" target="_blank"><img alt="Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011" height="425" src="https://farm1.staticflickr.com/577/22653528231_7aeedf0e1a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
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<a href="http://gardenofeatingblog.blogspot.com/2009/11/eat-like-obamas-sweet-potatoes-winter.html" target="_blank"><b>Sweet Potatoes & Winter Greens</b></a><br />
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://gardenofeatingblog.blogspot.com/2009/11/eat-like-obamas-sweet-potatoes-winter.html" target="_blank"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKacm2r3_76dQsJrXV4GxLWnjUXzaEJedkqZZ0Ig4Vj45CGgRVANjAPmTGdiLD8Lnbs88dTKgCxfO2dEoCxl3fpgdJ6atjaeL4bGV_XCLk3vav0mxbzS-nv6D8aVMwrguNXZfmYZ1c7GE/s640/sweetpotatoeswintergreens.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2011/12/kale-brussels-sprout-salad-with-toasted.html" target="_blank">Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan</a></b><br />
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!<br />
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<a href="http://www.thegardenofeating.org/2011/12/kale-brussels-sprout-salad-with-toasted.html" target="_blank"><img alt="Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011" height="426" src="https://farm8.staticflickr.com/7143/6546773837_15e5975aef_z.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2007/10/recipe-cider-glazed-delicata-squash.html" target="_blank"><b>Cider-Glazed Delicata Squash with Rosemary & Sage</b></a><br />
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.<br />
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<a href="http://www.thegardenofeating.org/2007/10/recipe-cider-glazed-delicata-squash.html" target="_blank"><img alt="Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015" height="426" src="https://farm1.staticflickr.com/771/22755003656_c7d9e63a71_z.jpg" width="640" /></a></div>
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<b><a href="http://gardenofeatingblog.blogspot.com/2008/02/wilted-russian-kale-salad-with-balsamic.html" target="_new">Wilted Kale Salad With Balsamic Vinegar and Orange Zest</a></b><br />
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.<br />
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<div align="center">
<a href="http://gardenofeatingblog.blogspot.com/2008/02/wilted-russian-kale-salad-with-balsamic.html" target="_blank"><img alt="Wilted kale salad with balsamic vinegar, caramelized onions and orange zest" height="426" src="https://farm3.staticflickr.com/2203/2241805595_e34a5fc81f_z.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2010/11/turnip-gratin.html" target="_blank"><b>Turnip Gratin</b></a><br />
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2010/11/turnip-gratin.html" target="_blank"><img alt="Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010" height="426" src="https://farm6.staticflickr.com/5710/22394155113_c4c4fea1cf_z.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2014/10/winter-squash-pear-soup-with-sage.html" target="_blank">Autumn Crown Squash & Pear Soup with Sage</a></b><br />
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2014/10/winter-squash-pear-soup-with-sage.html" target="_blank"><img alt="Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014" height="426" src="https://farm4.staticflickr.com/3936/15273832630_9cc8a18aa6_z.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2014/06/kale-saute-with-bacon.html" target="_blank"><b>Sautéed Kale with Bacon & Cider Vinegar</b></a><br />
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2014/06/kale-saute-with-bacon.html" target="_blank"><img alt="Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014" height="426" src="https://farm4.staticflickr.com/3876/14200722237_58f8b0e1e9_z.jpg" width="640" /></a></div>
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<b><a href="http://gardenofeatingblog.blogspot.com/2009/05/eatwell-recipe-16-sweet-potato-biscuits.html" target="_blank">Sweet Potato Biscuits</a></b><br />
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...<br />
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<div align="center">
<a href="http://gardenofeatingblog.blogspot.com/2009/05/eatwell-recipe-16-sweet-potato-biscuits.html" target="_blank"><img alt="Sweet Potato Biscuits Cooling From Oven" height="640" src="https://farm1.staticflickr.com/650/22990056026_21783731f7_z.jpg" width="636" /></a></div>
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<a href="http://www.thegardenofeating.org/2009/11/sage-and-nut-stuffed-delicata-squash.html" target="_blank"><b>Sage & Nut-Stuffed Delicata Squash</b></a><br />
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2009/11/sage-and-nut-stuffed-delicata-squash.html" target="_blank"><img alt="Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015" height="426" src="https://farm6.staticflickr.com/5659/22115992025_c2d6ae777d_z.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2009/02/eatwell-recipe-7-candied-butternut.html" target="_blank"><b>Candied Butternut Squash</b></a><br />
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with <a href="http://www.thegardenofeating.org/2007/11/spicy-candied-pecans.html" target="_blank">candied pecans</a> to make it truly decadent. You NEED this on your Thanksgiving table this year.<br />
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<a href="http://www.thegardenofeating.org/2009/02/eatwell-recipe-7-candied-butternut.html" target="_blank"><img alt="Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014" height="426" src="https://farm4.staticflickr.com/3947/15652596555_31b698cedc_z.jpg" width="640" /></a></div>
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<a href="http://www.thegardenofeating.org/2009/11/curried-butternut-squash-soup-eatwell.html" target="_blank"><b>Curried Butternut Squash Soup</b></a><br />
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2009/11/curried-butternut-squash-soup-eatwell.html" target="_blank"><img alt="Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013" height="425" src="https://farm1.staticflickr.com/781/22020524353_bac5c1b4ca_z.jpg" width="640" /></a></div>
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<a href="http://gardenofeatingblog.blogspot.com/2009/12/creamed-spinach-eatwell-recipe-45.html" target="_new"><b>Creamed Spinach</b></a><br />
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.<br />
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<a href="http://gardenofeatingblog.blogspot.com/2009/12/creamed-spinach-eatwell-recipe-45.html" target="_blank"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYgTuRiNF7iCYlHDZv1CrG_H5zz1TCtAQNQ4MDz67twA6NKWIo3W90E5m4WQ3lHRsd0W1Il-Wnzj9QjkkEWXNDBlVMhcn7HC1_5eijtCK9E1ZuUvotatImjGVQaapYG_bKI0QXjQtaOA/s640/creamedspinach.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2008/11/zesty-cranberry-sauce-with-lots-of.html" target="_blank">Zesty Cranberry Sauce with Orange</a></b><br />
Surprisingly easy to make, this cranberry sauce is spiked with the wonderful flavors of fresh orange. So good! Sorry for the crappy photo - I promise it <i>tastes</i> good.<br />
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<a href="http://www.thegardenofeating.org/2008/11/zesty-cranberry-sauce-with-lots-of.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJ4YpiwdFMB2aGu-FU24KLKv3dQRAc21PmykTJdCqBgg033agajsBWj1INmFKP5H_3_bydlfv9VxnmxpuBSE_PPOMy7l5qS6Gw4CRIOxvVTInbDk6R3gi8X5IFZpMaTvq_SAfiFqIPHE/s1600/3062029871_41c7d3283d_z.jpg" /></a></div>
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</b> <br />
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<b><span style="font-size: large;">DESSERT</span></b></div>
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<b><a href="http://www.thegardenofeating.org/2016/10/prize-winning-pumpkin-ginger-pie.html" target="_blank">Prize-Winning Pumpkin Ginger Pie</a></b><br />
Roasted sugar pumpkin + fresh ginger and a ginger snap crust = one heck of a delicious pie! Top with fresh, homemade whipped cream because, hey, it's Thanksgiving!<br />
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<a href="http://www.thegardenofeating.org/2016/10/prize-winning-pumpkin-ginger-pie.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZLMxXK4Aip8XMe5v8YM1IltnA5vsRyLxMjyPjRNx1wZ6YRUIRH1PnuUggUsKr6nkrMlplX-PkjDFQK6etmnZrk_0d7BSPSpmS3Gv39hZeKXUQAc61BzmKrZqRYzCunnJkJtIJ-FUEoI/s1600/30278436855_f072489f21_z.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2014/12/maple-chocolate-pecan-pie.html" target="_blank">Maple Chocolate Pecan Pie</a></b><br />
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving. I'm going to make one in her honor this year.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2014/12/maple-chocolate-pecan-pie.html" target="_blank"><img alt="Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014" height="426" src="https://farm9.staticflickr.com/8608/15921923242_18eff7eb40_z.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2016/03/maggies-maple-butter-cookies.html" target="_blank">Maggie's Maple Butter Cookies</a></b><br />
Another original recipe from aunt Maggie. These are the most delightful cookies - buttery and crunchy with a rich maple flavor.<br />
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<a href="http://www.thegardenofeating.org/2016/03/maggies-maple-butter-cookies.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPukLVEZOD_6nfHoClSoXsF0vSx0u94Qe6xFFN6KVSv762i1WJ2V9kqXvCzGivpWkifaOW0eCil9fsILJVn7Ts9Baohayq952RbzgBMSiNjvT1EdQrOrXemsohOH8gi6hQsJeEkdqYHc/s1600/25418951051_497d25f90d_z.jpg" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2014/10/roasted-butternut-squash-pie.html" target="_blank">Roasted Butternut Squash Pie</a></b><br />
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2014/10/roasted-butternut-squash-pie.html" target="_blank"><img alt="A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014" height="426" src="https://farm4.staticflickr.com/3933/15046955403_28a3caeed0_z.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2007/10/slice-of-autumn-pumpkin-pie.html" target="_blank">Classic Pumpkin Pie</a></b><br />
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.<br />
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<div align="center">
<a href="http://www.thegardenofeating.org/2007/10/slice-of-autumn-pumpkin-pie.html" target="_blank"><img alt="Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014" height="425" src="https://farm4.staticflickr.com/3949/15653493792_315e48b7ee_z.jpg" width="640" /></a></div>
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<b><a href="http://www.thegardenofeating.org/2016/10/spiced-pumpkin-bread.html" target="_blank">Spiced Pumpkin Bread</a></b><br />
This batter bread is quick, easy and always a huge hit with my whole family. Fragrant and spiced with just the right amount of sweetness and a perfect, moist crumb.<br />
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<a href="http://www.thegardenofeating.org/2016/10/spiced-pumpkin-bread.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheW-Qz1TaXhDPd7mVue42CgCliUb4xxInITfPXFvp1faXlcR5KiFddoPR-dR12pUp2tcd3jHShkdfVxgxwHY7S3Cbd9AMdTz0LttA1EFg8J2jlhbll8Qhcp48XrT_1Epp7fKwoRF9Jibw/s1600/30514204351_3ba8eae8d8_z.jpg" /></a></div>
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<a href="http://www.thegardenofeating.org/2015/11/winter-squash-recipes.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3q6iF0V6O9B2LZKpA6k29rWIrlfqwACmsz0BtD06tKV1quSzs8ugcnJwZOpN0EvS0xjoZlMh1KfGm3quGAP8rMpPIta58egYrzbwgOqsRenk3o6ptSnDzAsjPF_HFuQGFvB6aJcuwARo/s1600/22507183779_e14758652c_q.jpg" /></a></div>
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<a href="http://www.thegardenofeating.org/2012/08/14-unbeatable-kale-recipes.html" target="_blank">15 Unbeatable Kale Recipes</a><br />
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<a href="http://www.thegardenofeating.org/2012/08/14-unbeatable-kale-recipes.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKNPX4kidSedssEuyo0cFX5FvfvT2TbLf4vMCNaORFa3VkweD-3ocYRQ_c7FA0EEe6izmuHSTti3r-FMT1aQ4K2oYhzILYcF1_tFRdtwzoXZW41qBWYMfBkUtirXsMoYJZyWhRAEjQGQ/s1600/14200578649_89e09648be_q.jpg" /></a></div>
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<a href="https://www.blogger.com/URL" target="_new">5 Must-Have Kitchen Tools</a><br />
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<a href="http://www.thegardenofeating.org/p/5-must-have-kitchen-tools.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DU9L8B2kFH7-h3IlwGUkz6ONtcLmIgic16BVF1dyYN7my0YWkpKhKSFTSKHpUOnT-mU6ZAOW_FvmYNfEkKZ_a4VbdWNSom42D0kFVGLVUPd_n8iPZAoPL4HLdUvTQ7UqRx74mVIBG6w/s1600/5962878158_ff7d9b16c5_q.jpg" /></a></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1273490805343363580.post-29570279969328793372016-11-15T10:13:00.000-05:002016-11-16T16:01:45.170-05:0010 Things You Can Do To Help AmericaThis is not a blog about politics but it is <i>my</i> blog and I can't really think about anything else so I just hope you are not offended if you do not share my views. At the moment, food just seems relatively unimportant (though if you're finding solace in cooking or baking, by all means, take it!)<br />
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Despite Trump's <a href="http://www.wsj.com/articles/leading-contender-for-donald-trump-s-chief-of-staff-is-rnc-chairman-reince-priebus-1479069597" rel="nofollow" target="_blank">relatively slow start</a>, he's begun to assemble the alt-right dream team. <a href="http://www.cnn.com/2016/11/14/politics/white-nationalists-on-bannon/" rel="nofollow" target="_blank">Trump's main strategist will be none other than former Breitbart News executive chairman and current anti-Semite and white nationalist, Stephen Bannon</a>. Suddenly, those seemingly overblown comparisons to Nazi Germany do not seem all that dramatic... I'm scared for myself, my family and especially for minorities, gays and lesbians, immigrants, Muslims, Jews, women... Anyone who is not a wealthy, white, Christian man is in for a rough ride. And the implications are global in scope.<br />
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<b>So what can we do?!?!</b> The answer to that question is still evolving but in the meantime, here are ten things you can do now:<br />
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1. <b>Make a donation to one or more - or ALL - of these organizations</b> - they are going to need our support. If you can swing it financially, <b>consider making a recurring, monthly gift</b> as steady support is crucial to any organization's ability to plan ahead. Making a gift to one of these groups is a wonderful holiday gift for a loved one this year, too, so you can potentially cross two things off your list at once:<br />
<ul>
<li>ACLU (American Civil Liberties Union) - <a href="https://action.aclu.org/donate-aclu?ms=web_horiz_nav_hp" rel="nofollow" target="_blank">donate here</a>.</li>
<li>Planned Parenthood - <a href="https://secure.ppaction.org/site/Donation2?df_id=12913&12913.donation=form1" rel="nofollow" target="_blank">donate here</a>.</li>
<li>NAACP (National Association for the Advancement of Colored People) - <a href="https://donate.naacp.org/page/contribute/make-a-contribution" rel="nofollow" target="_blank">donate here.</a></li>
<li>National Immigration Law Center - <a href="https://www.nilc.org/get-involved/" rel="nofollow" target="_blank">donate here.</a></li>
<li>Southern Poverty Law Center - <a href="https://donate.splcenter.org/sslpage.aspx?pid=463" rel="nofollow" target="_blank">donate here.</a></li>
<li>Lambda Legal - <a href="https://www.lambdalegal.org/donate" rel="nofollow" target="_blank">donate here.</a></li>
<li>Emily's List - <a href="https://secure.emilyslist.org/page/contribute/donate-to-emily" rel="nofollow" target="_blank">donate here.</a></li>
<li>Council on American-Islamic Relations (CAIR) - <a href="https://www.cair.com/donations/general-donation/campaign/#/donation" rel="nofollow" target="_blank">donate here.</a></li>
<li>NARAL Pro-Choice America - <a href="https://actnow.prochoiceamerica.org/donate/supportnaral/?source=leftbar#.WCqLrC0rLIV" rel="nofollow" target="_blank">donate here.</a></li>
<li>350.org - <a href="https://act.350.org/donate/build/" rel="nofollow" target="_blank">donate here</a>.</li>
<li>NRDC - <a href="https://secure.nrdconline.org/site/Donation2?df_id=15743&15743.donation=form1&_ga=1.175055595.818633677.1479220087" rel="nofollow" target="_blank">donate here</a>.</li>
<li>Earth Justice - <a href="https://secure.earthjustice.org/site/Donation2?df_id=10960&10960.donation=form1" rel="nofollow" target="_blank">donate here.</a></li>
</ul>
I also made a donation to Louisiana Democrat Foster Campbell's campaign - <a href="http://thehill.com/blogs/congress-blog/campaign/305812-democrats-have-one-final-shot-to-flip-a-senate-seat" rel="nofollow" target="_blank">he's running against a well-funded Republican opponent for the last undecided Senate seat</a> in a December 10th run-off election and he needs our help. Senate seats are PRECIOUS and he's a strong candidate. <a href="https://secure.actblue.com/contribute/page/fostercampellforsenatedonate" rel="nofollow" target="_blank">Donate to his campaign here.</a><br />
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And I donated to <a href="https://www.paypal.com/donate/?token=rLkJYx0DWKkSTpLzxswNAQ6l_V71BlnOlKM0VyG9yI9tfXQfZBme_N75z4WxeYsw7MtOim" rel="nofollow" target="_blank">my local library</a> because libraries are an essential part of any democracy because they provide free books, magazines and internet access to educate and inform oneself no matter how much money one has. And they almost always need more support.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-cfK-GY3MeD8DL66EGOi8StCv41nrmB6ea7hJmdt1r6HFb9Ift4zFypbwMIwpIbfaps1l0059-4iPVo5MOghAlb49BOAaS3YBp345dbov71zL-Z3RgeeBDgM1yEn1VHvNb3S-DG4R88/s1600/3000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-cfK-GY3MeD8DL66EGOi8StCv41nrmB6ea7hJmdt1r6HFb9Ift4zFypbwMIwpIbfaps1l0059-4iPVo5MOghAlb49BOAaS3YBp345dbov71zL-Z3RgeeBDgM1yEn1VHvNb3S-DG4R88/s640/3000.jpg" width="640" /></a></div>
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2. <b>Make plans to attend the million woman march in Washington, DC on January 21st or join a march in a city near you</b> - I expect there will be mirror marches all over the country. The march is scheduled for Saturday, January 21st, the day after Trump's inauguration. Housing in DC is already crazily scarce so hopefully you know someone who lives in or near the city.</div>
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<br />
3. <b>Do some reading</b> to try to get a better grasp on what the Hell just happened and why. I think that many things played a role - from FBI Director Comey's timely (illegal) announcement in late October to the mistaken polling results showing Clinton in the lead that undoubtedly led to lower turnout for her to voter suppression and intimidation on the part of Republicans to Clinton's failure to excite voters or appeal to the Bernie or Bust contingent to the rampant misogyny that plagues our society and more - but the two pieces below provide important points of view:<br />
<ul>
<li>Michael Moore wrote this incredibly prescient essay back in July - <a href="http://michaelmoore.com/trumpwillwin/" rel="nofollow" target="_blank">5 Reasons Why Trump Will Win</a></li>
<li>Naomi Klein is a Canadian author, activist and filmmaker - <a href="https://www.theguardian.com/commentisfree/2016/nov/09/rise-of-the-davos-class-sealed-americas-fate?CMP=Share_iOSApp_Other" rel="nofollow" target="_blank">It Was the Democrats Embrace of Neoliberalism that Won It For Trump</a></li>
<li>Author Jill Filipovic wrote this brilliant, concise piece about <a href="http://www.nytimes.com/2016/11/06/opinion/campaign-stops/the-men-feminists-left-behind.html" rel="nofollow" target="_blank">The Men Feminists Left Behind</a> just before the election</li>
</ul>
4. <b>Call your Senators and Representative to protest Stephen Bannon's appointment to the Trump Administration</b>. If you're not sure what to say, <a href="https://docs.google.com/spreadsheets/d/174f0WBSVNSdcQ5_S6rWPGB3pNCsruyyM_ZRQ6QUhGmo/htmlview?usp=embed_facebook&sle=true" rel="nofollow" target="_blank">this handy-dandy Googledoc contains just about every permutation of script you could need</a> and gets updated regularly. I suggest you bookmark it.<br />
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I just called both my Senators, my current Representative, my new House Representative, Speaker of the House Paul Ryan (202) 225-3031 - press 6 to leave a message) and Senate Majority Leader Mitch McConnell - no answer in DC so I called one of his district offices (502) 582-6304. I also called Senate Minority Leader Harry Reid (202)-224-3542 press 1 to speak to a staffperson) and House Minority Leader Nancy Pelosi (202) 225-4965 to thank them both for denouncing Bannon and urge them to continue to speak out against bigotry, racism and misogyny. Don't forget your Governor, too. <a href="https://www.usa.gov/elected-officials" rel="nofollow" target="_blank">Find out how to reach your elected officials here.</a> And remember that calls are the most effective, followed by actual letters, trailed by emails. Twitter's not a bad idea, either if you use it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXy0Ltce1VeRImWamUB-gg6KWcuImDric8JfRyxKkzfdTqIhKpGFxzdZ-0d5Gd2ytqs_Jv3Mv3BKbL_MIbyS1a6hWzXfV_MV77ZfjQ4DOhEuYuhE-P-m5QdELPEFwjQWpSWRPGBfKxSE/s1600/4263951467_b986931ab0_o.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Graphic by Andy Mangold via Flickr: https://www.flickr.com/photos/andymangold/4263951467" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXy0Ltce1VeRImWamUB-gg6KWcuImDric8JfRyxKkzfdTqIhKpGFxzdZ-0d5Gd2ytqs_Jv3Mv3BKbL_MIbyS1a6hWzXfV_MV77ZfjQ4DOhEuYuhE-P-m5QdELPEFwjQWpSWRPGBfKxSE/s320/4263951467_b986931ab0_o.png" title="Graphic by Andy Mangold via Flickr: https://www.flickr.com/photos/andymangold/4263951467" width="252" /></a></div>
5. <b>Take a few deep breaths and remind yourself that the majority of Americans chose Hillary Clinton </b>over Donald Trump and his divisive, hate-filled, misogynistic vision of America. They're still counting the votes but as of right now, Clinton won the popular vote by at least 600,000 votes and likely quite a bit more.<br />
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6. Since we're on the topic, it's high time to<b> do away with</b> <b>the electoral college</b>, an outdated, elitist institution <a href="http://www.pbs.org/newshour/updates/electoral-college-slavery-constitution/" rel="nofollow" target="_blank">which many Constitutional scholars believe to be a vestige of slavery</a> that was designed to keep the masses from choosing someone unfit to lead (oh the irony....) Abolishing the electoral college is a tall order because it would require a Constitutional Amendment but there's no reason not to <a href="http://petitions.moveon.org/sign/abolish-the-electoral-6" rel="nofollow" target="_blank"><b>sign this petition</b> urging Congress to do just that, as far as I can see.</a> However, it's much more realistic to accomplish the same end by mandating that a state's electors vote for whoever wins the popular vote. Which brings me to the <a href="http://www.nationalpopularvote.com/" rel="nofollow" target="_blank">National Popular Vote Interstate Compact</a> - an agreement among several U.S. states and the District of Columbia to award all their respective electoral votes to whichever presidential candidate wins the overall popular vote. Once states totaling 270 electoral votes join the compact--which only requires passing state laws-- then the next presidential election will be determined by the popular vote rather than the Electoral College.<b> <a href="https://www.dailykos.com/campaigns/petitions/sign-the-petition-abolish-the-electoral-college" rel="nofollow" target="_blank">Read more about this movement and add your name here</a></b>.<br />
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6. <b>Stand up against racism, sexism, bigotry, and homophobia</b> when they rear their ugly heads. This is easier said than done because angry, hateful people are rather scary. If you feel unsafe intervening, try to get someone to join you in doing so first to make it safer. This <a href="https://www.facebook.com/videorev/videos/1842194622678524/?hc_ref=NEWSFEED" rel="nofollow" target="_blank">short video offers simple, solid guidance</a> similar to the cartoon below and is appropriate in most situations.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLV587fz2ns2fZ1igOoq6s8E4hndrhgxeVoYEXT7T304HaC_DCvnO_ae0te4KCkwX5fQetNVUNPABeBcSS629g5nv-zHbk-scRW0qZfxrN7zXfWwnAgk4uKp0LH34SDFBLuCUt0L9i2c/s1600/14107653_1117370921672814_7991514339462590084_o.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLV587fz2ns2fZ1igOoq6s8E4hndrhgxeVoYEXT7T304HaC_DCvnO_ae0te4KCkwX5fQetNVUNPABeBcSS629g5nv-zHbk-scRW0qZfxrN7zXfWwnAgk4uKp0LH34SDFBLuCUt0L9i2c/s640/14107653_1117370921672814_7991514339462590084_o.png" width="440" /></a></div>
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Some people are <a href="http://www.pbs.org/newshour/rundown/safety-pins-solidarity-minorities/" rel="nofollow" target="_blank">wearing a safety pin</a> to signify their commitment to supporting people of color and other minorities from attacks. It's an idea that started in Europe after the UK voted to leave the EU and saw a similar spike in xenophobic violence against Muslims and other people who look "foreign."<br />
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7. <b>Prepare to fight hard in the mid-term elections</b>. We have a chance to elect new leaders and flip control of the Senate in just two short years but the fight will begin before 2018. That means donating early and often, volunteering, phone banking, and canvassing. I actively dislike making cold calls and knocking on doors but I don't think there's any way around this if we want to live in an America where everyone is welcome.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMmua1ojKR8ap4hrHfmmT88ml9x4Fojve2Zfl5O8GZN-Y6KuXFnNdPjY4gUMA4wLVZK-uQ0mGd5AqZtEarXqUXPdNF-yA2b3zO7tfvgbooIaMTyh0gQ5mUvSPxtMXB4ozSX1Db8XPFtk/s1600/Volunteering_SVG.svg.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMmua1ojKR8ap4hrHfmmT88ml9x4Fojve2Zfl5O8GZN-Y6KuXFnNdPjY4gUMA4wLVZK-uQ0mGd5AqZtEarXqUXPdNF-yA2b3zO7tfvgbooIaMTyh0gQ5mUvSPxtMXB4ozSX1Db8XPFtk/s200/Volunteering_SVG.svg.png" width="200" /></a>8. <b>Volunteer.</b> One of the best ways to help is by getting involved directly and it will also help you feel less frightened and alone. Pick a cause and an organization and volunteer.<br />
<br />
9. <b>Reach out to your friends, your family, your community</b> - the people you trust and feel safe with. No one should be alone at a time like this.<br />
<br />
10. Last but not least, <b>be kinder than you think you need to be</b>. The world - and the U.S., especially, desperately needs more kindness, compassion, respect and civility.<br />
<br />
Hugs to you all. Also, just a heads up that I moderate all comments so nothing hateful will be published here.</div>
Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-1273490805343363580.post-38811288202881672762016-10-27T13:53:00.000-04:002016-10-27T13:53:51.405-04:00Spiced Pumpkin Bread<div align="center">
<a href="https://www.flickr.com/photos/evefox/30514204351/in/dateposted/" title="Pumpkin spice bread by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Pumpkin spice bread by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c8.staticflickr.com/6/5492/30514204351_3ba8eae8d8_z.jpg" width="640" /></a></div>
<br />
This bread is such a treat - fragrantly spiced with just the right amount of sweetness. I like to toast it and eat it with a little butter and a sprinkle of salt.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30278433915/in/album-72157675011149206/" title="Prepping the sugar pumpkin for roasting by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Prepping the sugar pumpkin for roasting by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c4.staticflickr.com/6/5760/30278433915_d9bc4fb6db_z.jpg" width="640" /></a></div>
<br />
I baked it because I had a bunch of pumpkin puree left over from the sugar pumpkins I'd roasted to make my <a href="http://www.thegardenofeating.org/2016/10/prize-winning-pumpkin-ginger-pie.html" target="_blank">prize-winning pie</a>. Those two cups of pumpkin puree turned into two steaming loaves of pumpkin bread with beautifully cracked tops. Yum!<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30278430585/in/album-72157675011149206/" title="Roasted sugar pumpkin by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Roasted sugar pumpkin by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c2.staticflickr.com/6/5585/30278430585_95b9404a29_z.jpg" width="640" /></a></div>
<br />
Our older son, who has been more or less refusing all offers of food lately (sigh) has <a href="http://www.thegardenofeating.org/2011/01/pumpkin-bread-two-ways-sweet-start-for.html">always liked pumpkin bread</a> and has been scarfing it down like there's no tomorrow! Although it's not my first choice for one of his primary sources of nutrition, I was beginning to worry that he was actually losing weight (and he's got nothing to spare) so I just bought another pie pumpkin to make a couple more loaves.<br />
<br />
You can certainly substitute canned pumpkin if you're in a rush, but if you have time, use a real sugar pumpkin - they're super cheap, the flavor is way better and it's suprisingly easy. Just cut the pumpkin in half, scoop the seeds out, place the halves, cut-side down on a baking sheet and roast at 350 for about an hour or until you can easily pierce the skin with a fork. Remove, let them cool until you can handle them without getting burned, then scoop the flesh out with a spoon. That's it! Just make sure you buy a pie or sugar pumpkin, not one you'd carve for Halloween as that variety would not taste good.<br />
<br />
This is simple recipe that I've adapted slightly adapted from the Joy of Cooking - adding vanilla and a few other spices. I was also out of brown sugar so I used some of the big bag of <a href="http://amzn.to/2e1g4zM" rel="nofollow" target="_blank">organic, fair trade coconut sugar</a> my mom gave me recently instead. I was happy to find that the bread tastes great and is a<a href="http://www.huffingtonpost.com/jj-virgin/coconut-sugar-healthier-s_b_5669084.html" rel="nofollow" target="_blank"> teeny bit better </a>for you since coconut sugar has a relatively low glycemic index for a sweetener and boasts a little bit of nutritional value. Don't get too excited, though, it's still sugar. But I do love that you can do a straight up substitution for cane sugar - no math=good!<br />
<br />
<div align="center">
<a href="http://amzn.to/2e1g4zM" rel="nofollow" target="_blank"><img alt="Big Tree organic coconut sugar by Eve Fox, the Garden of Eating, copyright 2016" height="640" src="https://c6.staticflickr.com/6/5638/30603440645_f8684d214e_z.jpg" width="451" /></a></div>
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I've been loving this bread just as it is, but if you want to dress it up a bit, fold in a cup of chopped nuts, chocolate chips or diced crystallized ginger after you add the flour in step 3 below.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30602384515/in/album-72157672191030084/" title="Pumpkin spice bread by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Pumpkin spice bread by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c4.staticflickr.com/6/5764/30602384515_ab11722644_z.jpg" width="640" /></a></div>
<br />
<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><br />
<b>Spiced Pumpkin Bread</b><br />
<i>Makes two loaves</i><br />
<br />
<u>Ingredients</u><br />
<br />
* 3 cups flour<br />
* 3 tsps baking soda<br />
* 2 tsp baking powder<br />
* 3 tsps ground cinnamon<br />
* 1/2 tsp ground cloves<br />
* 1 tsp grated nutmeg<br />
* 2 tsps pure vanilla extract<br />
* 1 tsp sea salt<br />
* 1 cup (2 sticks) organic butter, melted and cooled<br />
* 2 1/2 cups firmly packed coconut or brown sugar<br />
* 4 eggs (use pasture-raised if you can find them near you)<br />
* 2 cups cooked, pureed pumpkin or winter squash<br />
<br />
<u>Directions</u><br />
<br />
1. Preheat the oven to 350 degrees F. Grease two 9 x 5-inch loaf pans and set aside.<br />
<br />
2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in a medium bowl.<br />
<br />
3. In a large bowl, whisk the butter and sugar until well-blended. Beat in the eggs and pumpkin puree until smooth. Stir in the flour mixture until mixed. Scrape the batter into the greased loaf pans.<br />
<br />
4. Bake for about 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Transfer to a wire rack and let cool in the pans for about 10 minutes then remove from the pans and cool completely.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-39262977245977779322016-10-13T20:51:00.002-04:002020-10-25T17:35:49.633-04:00Prize-Winning Pumpkin Ginger Pie<div align="center">
<a href="https://www.flickr.com/photos/evefox/30278436855/in/album-72157675011149206/" title="Gingery pumpkin pie with graham cracker and ginger snap crust by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Gingery pumpkin pie with graham cracker and ginger snap crust by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c8.staticflickr.com/8/7538/30278436855_f072489f21_z.jpg" width="640" /></a></div>
<br />
Ginger and pumpkin are a winning combo. So much so that I won the pumpkin pie contest at Wednesday's Woodstock Farm Festival with this here pie! Actually, I tied for first with a woman named Nancy - here's a photo of our big moment -- I'm on the left with my eyes closed, oh well...<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRw8Fdnwd9QP9vF3q4b1SPlYNwYyDPIwvKyPxB6EFqv7-teoZnRYxgqCpowOXj67LKb9nVUW0sfVX2dg9rfLMe0VJrZUsgQF5m4c9ruMIG9Q0jjMv8K7zL8ZqA6Jd-zIZ9w9IYXK_jOo/s1600/14716147_10153833606356022_304659083056868120_n+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRw8Fdnwd9QP9vF3q4b1SPlYNwYyDPIwvKyPxB6EFqv7-teoZnRYxgqCpowOXj67LKb9nVUW0sfVX2dg9rfLMe0VJrZUsgQF5m4c9ruMIG9Q0jjMv8K7zL8ZqA6Jd-zIZ9w9IYXK_jOo/s640/14716147_10153833606356022_304659083056868120_n+%25281%2529.jpg" width="480" /></a></div>
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When I began plotting my path to victory, I knew two things -- I wanted to use fresh pumpkin rather than canned and I wanted to highlight the warm, spicy flavor of ginger. As a result, the recipe below is a Frankenstein made up of bits and pieces that I liked the sound of -- Faith Durand's <a href="http://www.thekitchn.com/recipe-ginger-pumpkin-pie-with-graham-cracker-crust-36857" rel="nofollow" target="_blank">ginger pumpkin pie</a>, the crust from <a href="http://www.epicurious.com/recipes/food/views/lemon-chiffon-pie-with-gingersnap-crust-235364" rel="nofollow" target="_blank">this pie</a>, and Simply Recipes' <a href="http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/" rel="nofollow" target="_blank">old-fashioned pumpkin pie</a>.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/30278434475/in/dateposted/" title="Prepping the sugar pumpkin for roasting by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Prepping the sugar pumpkin for roasting by Eve Fox, the Garden of Eating, copyright 2016" height="640" src="https://c4.staticflickr.com/9/8274/30278434475_3eb0446ed2_z.jpg" width="426" /></a></div>
<br />
The pumpkin part turned out to be easy. Our younger son had a field trip to <a href="http://www.keldersfarm.com/" rel="nofollow" target="_blank">Kelder's Farm</a> last week and the first stop on the hayride was a field where each child was invited to pick one pumpkin. The vines were a bit too prickly for my son's taste so I yanked the pumpkin from its vine in the dusty field while the sun shone down from the bright blue sky -- it made a marvelously satisfying cracking noise.<br />
<br />
A few days later, I cut the pumpkin in half and scooped out the seeds and guts -- I saved my seeds <a href="http://www.thegardenofeating.org/2007/10/scary-pumpkins-tasty-seeds.html" target="_blank">to roast</a> -- they make a great, healthy snack.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30162639282/in/album-72157675011149206/" title="Prepping the sugar pumpkin for roasting by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Prepping the sugar pumpkin for roasting by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c3.staticflickr.com/6/5567/30162639282_58881468a1_z.jpg" width="640" /></a></div>
<br />
I placed the halves cut-side-down on a baking sheet and roasted them for almost an hour at 350 degrees, until I could easily pierce them with a fork.<br />
<br />
Once they'd cooled down enough to handle, I scooped the flesh out with a spoon. Boom! Done! Not quite as easy as buying a can of pumpkin puree but a heck of a lot tastier, plus we got to eat the seeds. If your pumpkin is stringy post-roasting, use a masher or immersion blender to puree it until smooth.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/29981819240/in/album-72157675011149206/" title="Roasted sugar pumpkin by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Roasted sugar pumpkin by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c1.staticflickr.com/9/8618/29981819240_ddf616f43f_z.jpg" width="640" /></a></div>
<br />
As for the ginger, I used it three ways just like the Chopped contestants do when they want to impress the judges...<br />
<br />
I used a bag of organic ginger snaps to amp up the gingery flavor of the crust.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/29981818130/in/album-72157675011149206/" title="Crushing ginger snaps into crumbs for the crust by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Crushing ginger snaps into crumbs for the crust by Eve Fox, the Garden of Eating, copyright 2016" height="640" src="https://c3.staticflickr.com/9/8583/29981818130_b3e3b8e3eb_z.jpg" width="426" /></a></div>
<br />
I also chopped up some crystallized ginger to add to the cookie crumbs for the crust.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30271861656" title="Chopping up the crystallized ginger for the crust by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Chopping up the crystallized ginger for the crust by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c1.staticflickr.com/6/5832/30271861656_34cc4b1376_z.jpg" width="640" /></a></div>
<br />
And, last but not least, I added a healthy dose of shredded, fresh ginger root to the pumpkin custard filling.<br />
<br />
The crust was very easy. I pulsed the cookie crumbs and ginger with a little sugar, then added plenty of melted butter and mixed it all together with my hands. Then I patted it into the pie pan and put it in the oven for a short while to pre-bake while I got the filling together.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30278425415/in/album-72157675011149206/" title="Patting the cookie crumb crust into place before it goes in the oven by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Patting the cookie crumb crust into place before it goes in the oven by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c8.staticflickr.com/6/5677/30278425415_9623e48099_z.jpg" width="640" /></a></div>
<br />
Other than the fresh ginger, the ingredients I used in the filling were fairly standard -- organic heavy cream, eggs, sugar, vanilla extract, lemon zest, salt, cardamom, cloves, nutmeg and cinnamon. I don't think this photo sells it very well... If you want your final, cooked pie filling to look more orange, use white sugar instead of brown.<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/29676621104" title="Pumpkin custard mixture for filling the pies by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Pumpkin custard mixture for filling the pies by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c1.staticflickr.com/9/8276/29676621104_924c8f64bb_z.jpg" width="640" /></a></div>
<br />
Then I poured the custard filling into the pre-baked crust and put it in the oven for a long bake at 375 until the center was set, covering the crust partway through as it was getting pretty dark. I love the way it "cracked".<br />
<br />
<div align="center">
<a href="https://www.flickr.com/photos/evefox/30278436135/in/photostream/" title="Gingery pumpkin pie with graham cracker and ginger snap crust by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Gingery pumpkin pie with graham cracker and ginger snap crust by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c8.staticflickr.com/6/5656/30278436135_07e632fb0c_z.jpg" width="640" /></a></div>
<br />
A warm, rich, spiced custard in a delightfully gingery cookie crumb crust that won the Woodstock Farm Festival pumpkin pie contest! Serve with fresh whipped cream sweetened with a jot of maple syrup.<br />
<br />
Hope you enjoy it!<br />
<br />
<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><b>Ginger Pumpkin Pie with Graham Cracker Crust</b><br />
<i>Makes one 9-inch pie</i><br />
<br />
<u>Ingredients</u><br />
<br />
<i>For the crust:</i><br />
* 1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies)<br />
* 2 Tbsps sugar<br />
* 3 Tbsps finely minced crystallized ginger<br />
* 6 Tbsps unsalted organic butter, melted<br />
<br />
<i>For the filling:</i><br />
* 1 3/4 cups (or 1 can) pumpkin puree<br />
* 2 large eggs + 1 large egg yolk<br />
* 1 1/2 cups organic heavy cream<br />
* 2/3 cup dark brown sugar<br />
* 3 Tbsps grated fresh ginger<br />
* 1/2 tsp lemon zest<br />
* 1 tsp ground cinnamon<br />
* 1/4 tsp ground cloves <br />
* 1/4 teaspoon ground cardamom<br />
* 1/4 tsp ground nutmeg<br />
* 1/2 teaspoon sea salt<br />
<br />
<u>Directions</u><br />
<br />
1. Make the crust: preheat the oven to 350°F. Pulse the gingersnap cookie crumbs, sugar and ginger several times then add the melted butter and stir until the mixture is eventy moistened (I used my fingers.) Transfer the mixture to a 9-inch-diameter glass pie dish and press the buttery crumbs firmly and evenly into the bottom and up the sides to the top of the dish. Bake the crust until firm and slightly darker in color, about 8 minutes. Remove and let cool.<br />
<br />
2. While the crust is baking, turn the oven up to 375°F and then make the filling: whisk the pumpkin puree with the eggs, egg yolk, and brown sugar. Grate the ginger using a Microplane or fine grater - you don't want any of the fibrous stringy bits to remain. Add the grated ginger, spices, lemon zest and cream to the pumpkin mixture and whisk well to combine. <br />
<br />
3. Pour the mixture into the graham cracker crust and bake for about 50 minutes or until the filling is just set - it will continue to set a bit more after it comes out of the oven. After about half an hour, check the pie, rotate it and tent with foil if the edges of the crust seem to be browning too quickly. <br />
<br />
4. Remove to a rack and let cool. Serve with fresh whipped cream.</div>
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<a href="http://www.thegardenofeating.org/2009/04/eatwell-recipe-14-good-old-fashioned.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJakMBt7JPcjIH18S3U3I6GUGVRNIv0HR1liTCnR91SvLidNsqrwXiIG8MNBFmMK_NbQeL-yD2fZggsQbntrQXZxHHLjS26OSC6m1gINvlGCiQG5-1NylSXhL8QKtZzQWYm2rZddTMrg/s1600/3444286585_abf334ba3a_q.jpg" /></a></div>
<a href="https://www.blogger.com/URL" target="_new">Old-Fashioned Cinnamon Apple Pie</a></div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1273490805343363580.post-66854388086783459132016-10-03T14:01:00.001-04:002017-04-30T15:52:18.924-04:00Growing Rice In The Hudson Valley - New Article<div class="separator" style="clear: both; text-align: center;">
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I had the privilege of writing about a fascinating family who is growing several delicious varieties of short-grain rice not far from where I live for <a href="http://ediblehudsonvalley.com/editorial/fall-2016/ingrained/" rel="nofollow" target="_blank">the new issue of Edible Hudson Valley</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjL08zLEc_M5CFHVqIa2U8RJFMxbg457vDGmZv4FXzPCbK2puu_vVixPoYI7iJ51ME51HHF61Z5ajiIji-UXuF_F36aGnU1QRDDYqy59DUBGZt3JcPK-p_iSEkeAYX7rt-CVFepSykfSc/s1600/ingrained4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjL08zLEc_M5CFHVqIa2U8RJFMxbg457vDGmZv4FXzPCbK2puu_vVixPoYI7iJ51ME51HHF61Z5ajiIji-UXuF_F36aGnU1QRDDYqy59DUBGZt3JcPK-p_iSEkeAYX7rt-CVFepSykfSc/s1600/ingrained4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo by Meredith Heuer for Edible Hudson Valley.</i></td></tr>
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I first met Nfamara and his wife, Dawn at a West African dance class I go to every week in Kingston, NY. Nfamara is a master drummer from the Gambia whose smiling presence is always a pleasure and his wife, Dawn, is an American woman who is a beautiful dancer. That was about all I knew about them until after a class last fall when our teacher, Pam, announced that Nfamara and Dawn had brought rice from their farm to sell if anyone was interested in buying a bag.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhranpxANwkhUTN79iqBOoprJ-C3bm18FUReB-ayF5mxUrNGCJuGwz06SWQPl7TSnLFyou2TZe1RMtOjIEblhqr7zEi8leER2pCE2NSAd14VYA72zbF1J8gnGznT72xgq3dwM3RTZP0Cz4/s1600/ingrained3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhranpxANwkhUTN79iqBOoprJ-C3bm18FUReB-ayF5mxUrNGCJuGwz06SWQPl7TSnLFyou2TZe1RMtOjIEblhqr7zEi8leER2pCE2NSAd14VYA72zbF1J8gnGznT72xgq3dwM3RTZP0Cz4/s1600/ingrained3.jpg" /></a></div>
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I was definitely interested. Nfamara and Dawn were growing rice? Here? In upstate New York? I had not even known it was possible! I thought most rice came from Asia though I knew there was some grown in California and that some native American tribes still harvested wild rice from lakes. My curiosity was piqued...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhq9t4Ggqg1hECgtFdW-rSOdaFZ76VS1vu8tYBo2gV9lX-bXPsks7QR8Vh3jIGtQXjcpZUQAktYMsru8AIzHjBT20Xmy3qSNO2wRzqfDxLTBmbWy-brMt-iYyohCzwJQTLOROPv4a7qzg/s1600/ingrained2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhq9t4Ggqg1hECgtFdW-rSOdaFZ76VS1vu8tYBo2gV9lX-bXPsks7QR8Vh3jIGtQXjcpZUQAktYMsru8AIzHjBT20Xmy3qSNO2wRzqfDxLTBmbWy-brMt-iYyohCzwJQTLOROPv4a7qzg/s1600/ingrained2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;">Photo by Meredith Heuer for Edible Hudson Valley.</i></td></tr>
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Long story short, my editor was interested, too, so I donned my rubber boots and headed out to their farm which is located in Ulster Park, right near Kingston, NY. It's called the <a href="https://www.facebook.com/Ever-Growing-Family-Farm-406806539489386/" rel="nofollow" target="_blank">Ever-Growing Family Farm</a> and, indeed, there family is expanding it quickly. Rice farming is in Nfamara's and his friend and farming partner, Tapha's blood - they are both from the Jola tribe in the Casamance region of Africa - a people for whom rice is synonymous with life.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM3aic6tltKaxUuSCn-S63UQiRDfVhDnCCZKx1ce7aBHJ6f1RkY4s6ukYJMqd3xFhoRse7imuL5LnQga-Jlc0OkjXhlAKdErm_RU6nhH0hSie2hiOOpozZkZ6Ca8viEO1_BAJeGvr5IY/s1600/ingrained.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM3aic6tltKaxUuSCn-S63UQiRDfVhDnCCZKx1ce7aBHJ6f1RkY4s6ukYJMqd3xFhoRse7imuL5LnQga-Jlc0OkjXhlAKdErm_RU6nhH0hSie2hiOOpozZkZ6Ca8viEO1_BAJeGvr5IY/s640/ingrained.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;">Photo by Meredith Heuer for Edible Hudson Valley.</i></td></tr>
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You can <a href="http://ediblehudsonvalley.com/editorial/fall-2016/ingrained/" rel="nofollow" target="_blank">read more here</a>. Or, better yet, if you're here in the Hudson Valley, they're having a <a href="https://www.facebook.com/events/1199547256771821/permalink/1199547583438455/" rel="nofollow" target="_blank">community rice harvest party</a> this coming Saturday, October 8th and you're welcome to come help them harvest the rice. Dawn says they'll start around 10 AM and go 'til sunset. Bring a small sharp knife and boots. They will have food and Nfamara and Tapha will be demonstrating the traditional drum rhythms and songs that accompany the rice harvest (here's <a href="https://www.facebook.com/Ever-Growing-Family-Farm-406806539489386/videos" rel="nofollow" target="_blank">a little preview</a> from last year's harvest.) Come for the day or just for an hour. Raindate Sunday. Feel free to spread the word! Address is 115 Union Center Rd, Ulster Park, New York 12487. Give a ring if you need directions or have a question: (845) 750-7168<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JUV8PTOC9tS4Sn_12lHY_kkd-xzFvcLQcABKFDuT5h0xdcO6FShPwe-J7Fsj5aYay6V1Ene1ELwrOsshgny06-8DKy91PlQBurl1VihHsuv6M2dkg7GCjZVklU8HOsFnMzqbsX5DftA/s1600/ingrained5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JUV8PTOC9tS4Sn_12lHY_kkd-xzFvcLQcABKFDuT5h0xdcO6FShPwe-J7Fsj5aYay6V1Ene1ELwrOsshgny06-8DKy91PlQBurl1VihHsuv6M2dkg7GCjZVklU8HOsFnMzqbsX5DftA/s640/ingrained5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;">Photo by Meredith Heuer for Edible Hudson Valley.</i></td></tr>
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<i>You might also like:</i><br />
<ul>
<li><a href="http://www.hvmag.com/Hudson-Valley-Magazine/August-2016/Wild-Things/" rel="nofollow" target="_blank">Wild Things - Foraging for Edibles with Herbalist, Dina Falconi</a></li>
<li><a href="http://upstatehouse.com/get-your-goats/" rel="nofollow" target="_blank">Get Your Goats - Critters Help Homeowners Manage Invasive Plants</a></li>
<li><a href="http://ediblehudsonvalley.com/editorial/summer-2016/pantry-portrait/" rel="nofollow" target="_blank">Backyard Farming in Rhinebeck</a></li>
</ul>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1273490805343363580.post-31969498669588529142016-09-26T14:50:00.000-04:002016-09-28T20:19:55.614-04:00Summer Stew with Eggplant, Tomato, Peppers and Chickpeas<div align="center">
<a href="https://www.flickr.com/photos/evefox/29862381821/in/photostream/" title="Summer stew with eggplant, peppers, tomatoes and chickpeas by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Summer stew with eggplant, peppers, tomatoes and chickpeas by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c6.staticflickr.com/6/5008/29862381821_2d4f3af463_z.jpg" width="640" /></a></div>
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Fall is a perfect time to make this lovely, simple summer stew from Deborah Madison's excellent cookbook, <a href="http://amzn.to/2dmE2Yr" rel="nofollow" target="_blank">Vegetarian Cooking for Everyone</a>. The flavors are fresh and clean. Served over quinoa, it makes a wonderful meal. Healthy, too.<br />
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<a href="https://www.flickr.com/photos/evefox/29907320546/in/photostream/" title="Tomatoes from the garden by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Tomatoes from the garden by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c3.staticflickr.com/9/8345/29907320546_32b299d6b0_z.jpg" width="640" /></a></div>
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The second round of tomatoes are ripening right now and the eggplants are still coming strong. There was a chance of frost last night but it didn't get us, thankfully.<br />
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<a href="https://www.flickr.com/photos/evefox/29320171513" title="Eggplants from the garden by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Eggplants from the garden by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c2.staticflickr.com/6/5468/29320171513_862c601518_z.jpg" width="640" /></a></div>
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There's a bunch of slicing and dicing.<br />
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<a href="https://www.flickr.com/photos/evefox/29858516601/in/photostream/" title="Sauteeing the eggplants by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Sauteeing the eggplants by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c2.staticflickr.com/9/8399/29858516601_43104e0b1d_z.jpg" width="640" /></a></div>
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Followed by a bunch of sautéeing and some simmering. I stuck pretty close to the recipe but added some fresh herbs from our garden - oregano, tarragon and thyme.<br />
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<a href="https://www.flickr.com/photos/evefox/29941623045/in/photostream/" title="Sauteeing onions, garlic, peppers and paprika by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Sauteeing onions, garlic, peppers and paprika by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c6.staticflickr.com/6/5609/29941623045_646b617983_z.jpg" width="640" /></a></div>
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I served it over some quinoa I cooked in vegetable broth and fluffed with a little butter (makes it extra tasty.)<br />
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<a href="https://www.flickr.com/photos/evefox/29831577622/in/album-72157673218030970/" title="Quinoa by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Quinoa by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c7.staticflickr.com/9/8359/29831577622_b82d9e7933_z.jpg" width="640" /></a></div>
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The chickpeas give it a little more substance, making it a perfect vegetarian main dish. Enjoy!<br />
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<a href="https://www.flickr.com/photos/evefox/29945368995/in/dateposted/" title="Summer stew with eggplant, peppers, tomatoes and chickpeas by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Summer stew with eggplant, peppers, tomatoes and chickpeas by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c4.staticflickr.com/9/8284/29945368995_0dca71d695_z.jpg" width="640" /></a></div>
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<div id="recipe">
<script type="text/javascript"> function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }</script> <span bold="" id="printlink" onclick="printDiv('recipe'); return false;" style="color: #2b3535; cursor: pointer; float: right; font-style: italic; font-weight: bold;">-- print recipe --</span><b>Summer Stew with Eggplant, Tomato, Peppers and Chickpeas</b><br />
Adapted from Deborah Madison's <a href="http://amzn.to/2dmE2Yr" rel="nofollow" target="_blank">Vegetarian Cooking for Everyone</a><br />
<i>Serves 4-6</i><br />
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<u>Ingredients</u><br />
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* 1 1/2 lbs eggplant<br />
* 6 Tbsps extra-virgin olive oil<br />
* 1 large red onion, diced into 1/2 to 2/3-inch squares<br />
* 1 large red or yellow bell pepper, diced into 2/3- to 3/4-inch squares<br />
* 2 tsps smoked paprika<br />
* 2 plump cloves of garlic, peeled and thinly sliced<br />
* 2 Tbsps tomato paste<br />
* 5 plum tomatoes, diced<br />
* 1 15-oz. can organic chickpeas, drained & rinsed<br />
* 1 cup vegetable stock<br />
* 1/4 cup minced flat-leaf parsley <br />
* 1 Tbsp minced fresh thyme<br />
* 1 Tbsp minced fresh oregano<br />
* 1 tsp minced fresh tarragon (optional)<br />
* Sea salt & freshly ground pepper<br />
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<u>Directions</u><br />
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1. Cut the eggplant into cubes. Heat 1/4 cup olive oil in a large sauté pan over high heat until hazy. Add the eggplant and stir to distribute the oil. Cook—reducing the heat if the eggplant threatens to scorch—turning the pieces every few minutes, until golden, about 10 minutes. Set the eggplant aside.<br />
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2. While the eggplant cooks, heat the remaining 2 Tbsps of oil in a Dutch oven over medium-high heat. Add the onions and peppers and sautée until the onion is lightly browned around the edges—about 10 minutes, adding the garlic and paprika during the last few minutes. Stir in the tomato paste and cook for a few minutes then add the tomatoes and cook for a few minutes more.<br />
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3. Add the eggplant, chickpeas, stock, herbs, a teaspoon of salt and a few grinds of black pepper. Lower the heat and simmer, covered, stirring occasionally, until the vegetables are cooked through and the flavors are blended—adding water if the stew seems dry—about 30 minutes. Taste, and adjust the seasoning if needed. Serve over quinoa, couscous or rice.<br />
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<a href="http://www.thegardenofeating.org/2015/01/curried-lentil-sweet-potato-stew.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4UvZFgvna1QjeWScqXKQv77cVPim9hAyj-_MslYKi-n-bJZ-JLqLSvYjqrfXzXaIHOyZy2IRiUd6XNz2wmDVnOGm7RndsFFN2YS37ztKA51Oo1nfMo8OsaT0GNfHDRPdgQzJTV2I_8A/s1600/16029807699_c805ccc7ee_q.jpg" /></a></div>
<a href="http://www.thegardenofeating.org/2015/01/curried-lentil-sweet-potato-stew.html" target="_blank">Curried Lentil & Sweet Potato Stew</a></div>
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<a href="http://www.thegardenofeating.org/2009/08/eatwell-recipe-28-roasted-eggplant.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKX5KOHHX7P_TPBltT4BSYTB7HeHhQ7FcK-3ap5aP0HRgJCaVryf-wDq6QnlMERFcAb3FqkWcz-7VymklMl38ZZ6MAJKq4ljsbdoq3HQi7t6jrSAezaNLj_L7jqGMLQeCyvsXnlNPssk/s1600/3848451877_9d48589bd8_q.jpg" /></a></div>
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<a href="http://www.thegardenofeating.org/2011/07/mujadara-syriously-tasty-lentil-rice.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ynwXDPDfaYhjQsYIexw-XNLhZftzPQr1xXlxdLoxvlhndxnRwqqNovi58GR4Y34ay8OpCNvrOIHlbwKUAkXK85FwU4bmysUyooootDJFfpMvRQb5dXcBgIYdMmfD2nfZPZuoy1svS-I/s1600/5741634452_520e129662_q.jpg" /></a></div>
<a href="http://www.thegardenofeating.org/2011/07/mujadara-syriously-tasty-lentil-rice.html" target="_blank">Mujadara - Lentil & Rice Stew</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1273490805343363580.post-12294066242156791242016-09-03T09:39:00.001-04:002016-09-03T14:22:50.123-04:00Tomato Soup From Scratch All Winter Long<div align="center">
<a href="https://www.flickr.com/photos/evefox/29052923290/in/photostream/" title="Jars of homemade tomato soup by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Jars of homemade tomato soup by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c3.staticflickr.com/9/8088/29052923290_7fa36bea42_z.jpg" width="640" /></a></div>
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Our record-breaking tomato harvest has already <strike>forced</strike> inspired me to make two kinds of <a href="http://www.thegardenofeating.org/2011/09/heirloom-tomato-salsa.html" target="_blank">salsa</a>, <a href="http://www.thegardenofeating.org/2011/09/summer-in-jar-simple-tomato-sauce-with.html" target="_blank">tomato sauce</a>, tomato puree, and several batches of <a href="http://www.thegardenofeating.org/2014/08/roasted-tomatoes-with-garlic-herbs.html" target="_blank">roasted tomatoes with garlic and herbs</a>. The shelves of our pantry are starting to sag and the freezer is filling up but each day brings even more bright red orbs. I miss seeing my countertops...<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/29340172385/in/photostream/" title="Tomatoes for the tomato soup by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Tomatoes for the tomato soup by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c2.staticflickr.com/9/8324/29340172385_81bb21e18b_z.jpg" width="640" /></a></div>
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Needless to say, I've been frantically searching through all my favorite canning books (that's <a href="http://amzn.to/2c1bn8z" rel="nofollow" target="_blank">Food In Jars</a>, <a href="http://amzn.to/2bKf2sx" rel="nofollow" target="_blank">Put 'Em Up</a>, <a href="http://amzn.to/2c2iFYR" rel="nofollow" target="_blank">Saving the Season</a> and <a href="http://amzn.to/2cmJ42q" rel="nofollow" target="_blank">the Ball Book</a>, in case you were curious) for ideas. I also use the interwebs, of course. I got the idea for tomato soup from <a href="http://commonsensehome.com/home-canned-tomato-soup/" rel="nofollow" target="_blank">this site</a>.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/29052925350/in/photostream/" title="Cooking the tomato soup by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Cooking the tomato soup by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c7.staticflickr.com/9/8416/29052925350_1c9aa9122a_z.jpg" width="640" /></a></div>
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I've always loved tomato soup, especially with grilled cheese. As the tomatoes continued to mound up, it seemed like a better and better idea. A shelf filled with jars of my own homemade version of Campbells tomato soup that I could pop open any time a craving struck... Heavenly, right?<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/29340170285/in/photostream/" title="Celery for the tomato soup by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Celery for the tomato soup by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c6.staticflickr.com/9/8051/29340170285_faa8742033_z.jpg" width="640" /></a></div>
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So I did it, quadrupling the recipe below. I'm not going to lie to you, between the slicing and the simmering and the straining and the canning, it was a lot of work. But I think it will be well worth the effort when I get to enjoy creamy tomato soup and crispy, melty grilled cheese on cold, gray days this winter.<br />
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<div align="center">
<a href="https://www.flickr.com/photos/evefox/28803883033" title="Simmering the tomatoes until tender by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Simmering the tomatoes until tender by Eve Fox, the Garden of Eating, copyright 2016" height="425" src="https://c2.staticflickr.com/9/8226/28803883033_1cec7296bb_z.jpg" width="640" /></a></div>
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I did need two pieces of equipment I don't often use - my <a href="http://amzn.to/2cnqd7A" target="_blank">food mill</a> and my <a href="http://amzn.to/2bKFnXj" target="_blank">pressure canner</a>. But if you do not have either one, you can use a sieve (more work and time but the same results) and you can always just freeze the soup rather than canning it - it's a lot easier that way!<br />
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<a href="https://www.flickr.com/photos/evefox/29052924750/in/photostream/" title="Jars of homemade tomato soup by Eve Fox, the Garden of Eating, copyright 2016"><img alt="Jars of homemade tomato soup by Eve Fox, the Garden of Eating, copyright 2016" height="426" src="https://c7.staticflickr.com/9/8138/29052924750_f9c2170cd9_z.jpg" width="640" /></a></div>
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<div id="recipe">
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<b>Homemade Tomato Soup</b><br />
<i>Makes 4 pints</i><br />
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<u>Ingredients</u><br />
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* 8 lbs ripe tomatoes, cored and quartered (you don't need to peel them)<br />
* 1 cup celery, diced<br />
* 2 cups onion, diced<br />
* 4 cloves garlic, pressed or minced<br />
* 6 bay leaves<br />
* 1/2 tsps black pepper<br />
* 2 1/2 Tbsps sea salt<br />
* 1/4 cup cane sugar<br />
* 1 tsp citric acid or 4 Tbsps bottled lemon juice (for canning only)<br />
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<u>Directions</u><br />
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1. Place the tomatoes, celery, onion, garlic and bay leaves in a large stainless steel pot and cook gently, uncovered, until tender, stirring as needed. Remove the bay leaves and puree the soup right in the pot, using an immersion blender.<br />
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2. Pass the mixture through a food mill or sieve into a large stainless steel pot to remove the skins and seeds (some of the seeds made it through mine but I don't mind them.) If you're planning to can your soup, prepare the canner and sterilize your jars and lids - it can take a while to get all that water boiling.<br />
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3. Bring the soup back to a boil, then turn down to a simmer and add the salt and sugar. Reduce the soup until it's thicker than you want it to be when you actually eat it since you will be thinning it with milk or broth. If you're not canning the soup, congratulations, you're done!<br />
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4. If you are canning the soup, put the heat on high and let the steam in the pressure canner escape through the vent for 10 minutes to purge the airspace inside the canner. Then put the weight on and let the pressure build to 10 to 15 pounds pressure in a weighted gauge canner or 11 to 13 pounds in a dial-type gauge canner.<br />
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5. When you're ready to can, add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to the bottom of each of your sterilized pint jars then ladle the hot soup into the jars, leaving 1/2-inch headspace. Wipe the rims with a clean, wet cloth and place the lids on the jars, then apply the bands and tighten to fingertip tightness. If you want to use quart jars, double the amount of lemon juice or citric acid and process for twice as long.<br />
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6. Process pints for 25 minutes in a pressure canner at 10 pounds of pressure for weighted gauge canners and 11 pounds for dial gauge canners. Then turn off the heat and let vent until the canner is cool enough to open, then remove the jars and let cool on a kitchen towel in a draft-free space for 12-24 hours. Remove the bands, test the seals (store any that failed in the fridge and use within a couple of weeks) and store for up to a year.<br />
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7. When you're ready to eat the soup, pour it into a pot and heat over a medium flame, thinning with milk, chicken broth or water to your desired consistency. If the soup is too thin, you can make a slurry of a little flour and water to thicken it, stir it in and let it cook for a couple minutes.</div>
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Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-1273490805343363580.post-82443891444902865172016-08-30T07:40:00.000-04:002016-09-03T07:04:21.205-04:00Eight Eggplant Recipes You'll Love<div class="separator" style="clear: both; text-align: center;">
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The eggplants in our garden are ripening on an almost daily basis. It's hard to keep up but this is such a glorious time of year, especially when it comes to food. Here are eight tried and true ways to enjoy eggplant's delicious, nutty, sweet, almost meaty flavor.<br />
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<b><a href="http://www.thegardenofeating.org/2009/10/eatwell-recipe-35-grilled-eggplant.html" target="_blank">Grilled Eggplant Stacks with Tomatoes, Feta & Basil</a></b><br />
A delicious way to enjoy fresh tomatoes and eggplant. The stacks are particularly fun for kids -- if yours eat vegetables :)<br />
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<a href="http://www.thegardenofeating.org/2015/05/thai-eggplant-salad.html" target="_blank"><b>Thai-Style Eggplant Salad with Scallions, Herbs & Greens</b></a><br />
This is one of my favorite ways to enjoy eggplants. The combination of the sweet, nutty roasted eggplant rounds with the zesty lime, spicy sriracha, the scallions, cilantro and greens is complex and divine.<br />
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<b><a href="http://www.thegardenofeating.org/2009/08/eatwell-recipe-28-roasted-eggplant.html" target="_blank">Roasted Eggplant and Tomato Gratin</a></b><br />
This is a much easier, lighter version of eggplant Parmesan that I love. You layer slices of nutty, roasted eggplant with tomato sauce and parmesan and bake the whole thing until it's beautifully browned and bubbling.<br />
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<b><a href="http://www.thegardenofeating.org/2015/08/pomegranate-roasted-eggplant-with.html" target="_blank">Pomegranate Roasted Eggplant with Toasted Pecans & Chives</a></b><br />
Roasting the eggplant slices with pomegranate molasses turns them into the most amazing little savory candies. Paired with toasted pecans and some chives (cheese is optional), it makes a delicious side.<br />
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</b> <b><a href="http://www.thegardenofeating.org/2009/10/eatwell-recipe-37-ratatouille-sausage.html" target="_blank">Ratatouille and Sausage Potpie with Cornmeal Biscuit Topping</a></b><br />
The perfect dish for late summer and early fall - sautee eggplants, tomatoes, bell peppers, zucchini and basil with sausage and top with decadent cornmeal biscuits. It's not a quick meal but it's so worth the time. Please forgive the photos - this was before I knew anything about lighting...<br />
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<b><a href="http://www.thegardenofeating.org/2014/01/woodstove-roasted-eggplant.html" target="_blank">Hasselback Eggplant with Pesto and Tomato</a></b><br />
This recipe is so wonderfully simple and easy. Although I first made it in the woodstove since it was the dead of winter, you can use either the grill or your oven. Slice an eggplant, brush each slice with olive oil, salt and pepper then smear pesto and tomato paste between each slice, wrap the whole thing in tinfoil and grill or roast until soft and meltingly flavorful.</div>
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<b><a href="http://www.thegardenofeating.org/2009/10/eatwell-recipe-36-pasta-autunnale.html" target="_blank">Pasta with Grilled Eggplant and Zucchini, Fresh Tomatoes & Herbs</a></b></div>
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This is a perfect way to make use of the late summer bounty. Roasted eggplant, summer squash + sungold tomatoes + basil + a blizzard of Parmesan = delicious pasta!</div>
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<b><a href="http://www.thegardenofeating.org/2016/08/baba-ghanoush-roasted-eggplant-dip.html" target="_blank">Baba Ghanoush - Roasted Eggplant Dip</a></b></div>
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This dip is a Levantine favorite and with good reason. Eggplant's silky, nutty, sweet flavor is amplified by the addition of lemon juice, tahini paste, garlic, and cumin. Baba ghanoush is a wonderful, healthy snack when served with sliced carrots, cucumbers, celery, peppers or pita bread and an essential part of any mezze-style meal.</div>
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<br />Unknownnoreply@blogger.com0