Cape Cod

Hard to believe it’s been since February that I’ve posted anything! Like so many things, this blog is something that was shoved in the back of the closet until I “felt better” or had that irrepressible feeling I often get to share something beautiful or extraordinary that I made, ate, or just experienced.

Instead of putting the pressure on myself to manifest something extraordinary, I’ll submit to the old adage of “you need to start somewhere”. What better place than beautiful Cape Cod- five hours away, yet so exotic compared to the Hudson Valley.  

After such a long, dragged out Winter, this Spring was madness. We had to play such a game of catch-up with field work. Everything that stayed dormant and closed for so long was suddenly bursting open in a matter of a few hours (literally- asparagus can grow 7” in one day). Our workers hadn’t yet arrived from Jamaica, so it was my family of four- all hands on deck..Or in the soil. If I wasn’t out of bed at 6:30 am, I was overcome with guilt and a feeling of being behind. Meals were rushed and eaten standing up, the list of things to do was unremitting, my body ached. My mind was of course going rapid fire with ideas and thoughts but by the time we called it quits at the end of the day, I was too exhausted to read, write, or socialize. Of course there is SUCH beauty in the Spring that I’m so lucky to be surrounded by from sun up to sun down, so excuse that short rant. Every time I managed to slow down a bit, I laid down in awe. The road-side roses, working with the bees- that smell of smoke and honey, the lacey elderflowers in the woods, the wild ramps and fiddleheads, picking strawberries called “jewel”, working absolutely alone in the orchard at 6 am. 

 I felt these great pulls between mindlessness and mindfulness. A little weekend away to cure the frenzied disconnect I was battling helped me so much to put things in perspective.  I was forced to slow down and listen to my body again- what makes me feel good, complete. What slows me down, extinguishes the spark.

Truro, Cape Cod felt like another world, another life- filled with swimming in the sea- floating on my back, riding the waves, sand dunes, dune shacks, salt-spray roses, high-bush blueberries, cranberries, cool mornings and nights, and unbelievably perfect afternoons. On this vacation, each day felt like a Sunday- the kind I dream of having every week to literally enjoy the “fruits of my labor”.  I managed to write a bit before even getting out of bed, mornings were filled with poppy and cheese Danishes , flaky croissants slathered with beach plum jam, and too many cups of coffee. We packed sandwiches for lunch on the beach where we could read, nap, and wonder aloud. We shopped for seafood and vegetables at roadside markets for dinner. Music and delicious smells floated through the house before dinner while we sipped Prosecco and all prepared dinner together- the conversation and dynamism stirring.

My long-time friend Mona took me along with her for the weekend to stay in her girlfriend’s house in Truro- right outside of Provincetown. Mona is somebody who seems to know (almost) everyone and everything. Her talents touch every spectrum of my interests and man, was that inspiring to be around. I spent the weekend with such beautiful and unique characters all linked by a positive disposition and genuine benevolence. As I met this network of girlfriends and boyfriends, I felt as though I were on The Real Housewives of Cape Cod- and I mean that in the most adoring and charmed way. Kristina, whose house I stayed in, a food caterer who restores art- One of the most generous and welcoming women I’ve ever met. This house was so old and beautiful- the kitchen floor my favorite part with hemp rope between the floor boards and misc. art pieces from every time period decorating the walls. I met Rosa the chef, Angela a gorgeous writer who has a real Juliane Moore thing going on and the sweetest Belgian Shepard named Leedah, Dominique a stunning now 60 year old French model/actress, Michelle and Eduardo- real Provincetown boys who now live in Montreal, Janet who rescues dogs in Mexico and brings them back to the Cape, Bronwyn who has overcome so much but has the most infectious light- GORGEOUS, Ruth an ex-actress who has now slung pizza dough for 30+ years…and more. 

 

 

 

 Thank you Cape Cod friends for being so incredibly lovely.

(On a side note):

 While making jam, cleaning, or whatever, I have been listening to podcasts on Unmistakable Creative and STRONGLY urge you to play some when you can be alone and in the zone. 

Extreme Lifestyle Experiments and Systemized Disruption with Colin Wright

Telling Your Life as a Love Story and an instigator interview Reinvent Yourself with MEG WORDEN whom I’ve listened to maybe 10 times now.

QUINOA CASHEW BURGERS on a Bed of Greens (gf)

I wanted to use up the leftover brown rice and quinoa in my fridge before making anything else. Since I wasn't feeling soup today, I decided I'd cook up some sort of quinoa burger. Not only do I tend to get lost in cyber-world for way too long when I start exploring online recipes, but I start feeling like I "need" to go out and buy more ingredients; ignoring the ones I already have. I really felt like marching to my own drum today, so I just threw together a slapdash of ingredients and thought the outcome was absolutely delicious. I think that tamari and lemon juice do wonders for flavor, raw cashews contribute such a great creamy texture to an otherwise grainy patty, and the raw ginger, garlic, and dried red pepper flakes give it a kick. I didn’t have any fresh herbs, but I would say cilantro or parsley would complete this recipe. 

(Side-notes: Next time I may mix roasted beets and/or goat cheese in with the other ingredients.

Lemon zest would be great too…?)

INGREDIENTS:

(Makes 4 burgers)

1 ½ cup brown rice/ quinoa

½ yellow onion, minced

1” knob fresh ginger, minced

1 lg garlic clove, minced

1 egg

2 t tamari

1 t red pepper flakes

4 T garbanzo flour

1/3 cup raw cashews, finely chopped

1 lemon (1/2 juice for burgers, ½ to squeeze on after)

1 T coconut oil (for frying)

INSTRUCTIONS:

1. Mix all ingredients (besides ½ lemon juice and coconut oil) in a large bowl until well incorporated.

2. Melt about a 1 T knob of coconut oil over medium heat in a skillet. Using a ½ cup measuring cup, scoop 2 mounds into pan. Use spatula to shape and flatten the patties to about 1” thick.  Cook both sides for about 5 minutes each or until browned. Keep warm in oven set on low while you cook the other two.

3.  Serve on a bed of greens with your choice of toppings: (Avocado, roasted beets or sweet potato, goat cheese, kimchi, sauerkraut…etc.) 

You’re on your own for a dressing! I just mixed some Dijon mustard with lemon juice. Between that and the juice from the kimchi I scooped on top, there was a great balance of flavor. 

Moist Morning Muffins (gf)

This recipe is a take on morning glory muffins that I threw together from what was in the fridge. I really enjoy putting a plate in front of people and yelling “they’re healthy!” when there’s a big glob of butter and heavy drizzle of maple syrup seeping into my good intentions. (Those two ingredients definitely make the muffins tastier though). This is a really loose recipe that could be substituted with a bunch of things: blueberries, raisins, dried figs, cranberries, etc…

The basic recipe results in surprisingly moist, nutritious, and flavorful muffins that are just enough sweet for breakfast and just enough savory for lunch or dinner. You could always freeze them or give some away!

Makes a little more than 12 muffins (I used a mini tin to use up the leftover batter).

INGREDIENTS:

Cooking spray for muffin pan

1 ¼ cups GF all-purpose flour

½ cup dark brown sugar

½ t baking powder

½ t baking soda

½ t ground nutmeg

½ t coarse salt

1 cup GF old-fashioned rolled oats

½ cup unsweetened flaked coconut

3 T extra-virgin olive oil

1 large egg

1/3 cup almond milk (or coconut milk)

3 medium-sized carrots, shredded

1 ripe smushed banana

DIRECTIONS:

1. Preheat oven to 400 degrees and coat a 12-cup muffin pan with cooking spray. In a big bowl, whisk together the flour, sugar, baking soda, baking powder, nutmeg, salt, and oats. 

2. Add the coconut, oil, egg, milk, carrots and banana until well mixed.

3. Fill each muffin cup with about 1/3 cup butter. Bake about 20-25 minutes or until a knife inserted in center comes out clean.

4. Serve muffins warm! (With melted butter and maple syrup if you’re like my family)

GOAT MILK RICOTTA

I’ve really been slacking on blog posts this winter and apologize! I’m still a little taken aback when people praise past posts and urge me to keep going. I sort took a step back when I realized how many food blogs  were out there. My complete lack of competitive drive fused with the winter blues made me doubt a whole slew of things. I mean, who am I to tell you how to make a pie crust or turn a buttery, cheesy, savory dish into a vegan one? I have no training. I’ve never worked in a restaurant kitchen. I am learning so many new things as I’m sharing them with you. That’s the truth. I'm just a farmer with unbounded enthusiasm inherited from my father that’s just too much to keep to myself.  I can’t put a cork on the thrill and I don’t see why I should. I absolutely WORSHIP fruits and vegetables and creating meals from “the fruits of my labor”. I can’t think of anything that gives me more joy.

When voicing this in not so many words to friends, customers from the farm market, family, etc. I received so many loving words of encouragement and support. This blog doesn’t have to be famous or on Vogue’s “best instagram healthies” list. I just love cooking and writing and if people find that inspiring, I’ll keep it up. Because  you know what?  It inspires me too. That’s the most satisfying and complete feeling of all; inspiring yourself.  Who knows if anything will come from this speck of sand on the beach of cyber blogs. Maybe it won’t have anything to do with food! I’m just sure there’s a bigger reason I enjoy it so much and if you’re reading this, that you do too. Winter is hard around here. Make sure to take walks in the woods, no matter how cold you are. It's always beautiful.

OK! Now for my first attempt at ricotta cheese: 

(I used goat milk because cow milk tends to give me a stomach ache. MyNewRoots is so knowledgeable on this topic if you want to read up on it more. Long story short: goat milk is more easily digestible than cow’s. The size of fat molecules in goat are smaller than cow’s milk which means they’re broken down easier. Goat milk also has less lactose, more protein and calcium, and higher amounts of medium chain triglycerides which speed up metabolism.   This isn’t to say I never ever have cow’s milk or its derivatives. It’s more like a preference when available. )

Ricotta is great for savory or sweet treats. I topped a piece of toasted multigrain with a smear, avocado, chickpea miso, cracked black pepper, and a little sriracha sauce for lunch. Fresh or roasted fruit with a drizzle of honey would be delicious too. 

Recipe from Honest Cooking

INGREDIENTS:

Makes about 1 cup 

4 cups / 1 liter goat’s milk

1 t sea salt

3 T freshly squeezed lemon juice

EQUIPMENT:

 1 stainless steel or ceramic pot

 1 large piece cheesecloth or nut milk bag

 1 bowl

 String

INSTRUCTIONS:

1.  Pour the goat milk into saucepan and add the salt. Heat the milk gently over low to medium heat stirring occasionally.
2. When the milk is on the verge of boiling, remove it from heat and add the lemon juice. Stir the mixture once gently to encourage the curds to form before letting the pot sit undisturbed for 5 minutes.
3. While you’re waiting for the milk to become cheese, line a strainer or colander with a double layer of muslin, cheesecloth, or nut milk bag and place it over a large bowl.
4. Pour the milk mixture gently into the colander and let the curds strain. The ricotta will be ready to eat after an hour of straining, but the longer you leave it the more dense and creamy it will be. Taste a little to see what you prefer.