Butterless (or vegan) Peanut Butter Cookies

These cookies can be vegan if egg replacer is used instead of egg and soy milk is used in place of milk.

1 cup peanut butter
1 cup brown sugar
2 tbsp dark molasses
3 tbsp milk or soy milk
1 egg (or equivalent egg replacer, with water added if called for)
3/4 cup flour (all purpose or whole wheat, or you can experiment with gluten-free flours!)
1/2 tsp baking powder
1 tsp vanilla
1/4 cup granulated sugar

Grease two cookie sheets (you may need another depending on cookie spacing). Preheat oven to 350˚. Combine peanut butter, brown sugar, and molasses in small sauce pan. Heat over low heat, until peanut butter softens, and sugar granules disappear. Remove from heat. In separate bowl, sift flour and baking powder together. Beat egg into peanut butter mixture. Stir in vanilla. Pour peanut butter mixture into flour mixture, and combine throughly. Place granulated sugar in a small bowl. Roll about a tablespoon of cookie dough between palms, then coat with sugar. Place each ball on the greased cookie sheet, and flatten with a fork, so that the marks of the tines cross perpendicularly. Bake for 10-12 minutes, or until edges begin to darken slightly. Remove from oven and let cool on wire racks.

Vegetarian Chili with Root Vegetables

1 beet, diced
1 turnip, diced
1 carrot, diced
1 large sweet onion, finely chopped
1 jalapeño, minced
1 red bell pepper, finely chopped
5 large cloves garlic, minced
1 24 oz can diced tomatoes, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 cup of vegetable stock
2 tbsp chili powder
2 tsp garlic salt
1 tsp dried oregano
1 tsp paprika

Boil the diced beet, turnip, and carrot for 10 minutes. Meanwhile, heat 3 tbsp of water into a large pot or kettle (big enough to fit the entire batch of soup) over medium high heat. Cook the onion, jalapeño, and bell pepper for 3 minutes. Add garlic. Drain the root vegetables. Add onion mixture to root vegetables, as well as the cans of tomatoes, black beans and kidney beans. Bring to a simmer, adding a cup of broth or more if necessary (chili will boil down and get thicker). Stir in spices. Simmer for an hour, stirring occasionally. Serve hot, topped with cheddar cheese.

Pumpkin Apple Custard Cake

Ingredients:

2 cups pumpkin puree
1 cup butter
1 cup brown sugar plus 2 tbsp
1 cup sour cream
1/4 cup apple cider/juice
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1/4 tsp cloves
2 tsp vanilla extract
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp salt
2 apples, thinly sliced

Directions:

Preheat oven to 350˚. Butter 9x13x2 pan.
Beat pumpkin puree, butter and brown sugar until creamy, fluffy, and pale. Add sour cream, cider, spices, and vanilla. In separate bowl, combine flours, baking powder, and salt. Fold dry ingredients into the wet ones and combine until no streaks are left. Pour half the batter into the pan. Cover the batter with the apple slices, and top with the remaining batter. Sprinkle with 2 tbsp brown sugar. Bake for 40 minutes. Serve warm.

Delicata Leek Soup with Fennel

3 medium sized potatoes, (peeling optional)
1 Delicata squash
water for boiling
1/4 cup butter
3 leeks, chopped
1 fennel bulb, chopped
1 tsp salt
1/2 cup buttermilk
1 tbsp chopped fresh fennel leaves, plus more for garnish

Chop potatoes and squash into fourths. Bring water to boil, add potatoes and squash, and reduce to a simmer. Melt butter in skillet. Add leeks and fennel bulb and saute until soft, about 10 minutes. When potatoes and squash are soft (about 15-20 minutes), reserve 2 cups of the water used for boiling and drain the rest. Remove the squash pieces from the pot, wait until they are cool enough to handle, and peel the skins off (they should come off very easily, if not, boil them longer). Place the leek mixture and squash and potatoes plus reserved water in blender (may have to do this in two or more batches). Puree until smooth. Add salt, buttermilk, and fennel leaves, and blend for a minute longer. Pour back into pan and reheat, if necessary. Otherwise, serve hot, topping with more fennel leaves.

Chocolate Chip Pumpkin Bread

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar plus 1 tablespoon
2 large eggs, room temperature
1 cup cooked pure pumpkin or winter squash (butternut, acorn, delicata, etc...)
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2/3 cup peach, pumpkin, strawberry, vanilla, or raspberry yogurt (or sour cream)
1/2 cup buttermilk
1 1/2 cups chocolate chips
1 cup chopped walnuts (optional)


Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk yogurt and buttermilk in small bowl. Beat flour and yogurt mixtures alternately into batter in 2 additions each. Fold in chocolate chips and nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 40-50 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

Acorn Squash Pudding

2 acorn squashes
1/2 cup light brown sugar
4 cups 2% or whole milk (nonfat, or substitutes can also be used in exchange for richness)
1 1/2 tbsp. cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract
1 cup heavy whipping cream, whipped with 1 tbsp confectioners sugar

Halve the squashes and place them on a baking sheet. Cover the pan with about a 1/2 inch of water. Bake in a 350˚ oven for 50 minutes or until squash is very soft. Scoop squash into large sauce pan. Whisk in sugar and milk. Place mixture in blender (splitting into two batches if necessary). Blend on high until mixture is very smooth. Pour back into saucepan and bring to a simmer over low heat. While still being careful not to scald or burn the mixture on the stove, thoroughly combine cornstarch, cinnamon, nutmeg, and salt in a small bowl. Spoon about a 1/4 cup of the squash mixture into the bowl and whisk it into the cornstarch until smooth. Whisk this mixture into the rest of the simmering squash mixture, and cook over low heat until the mixture thickens significantly. It should have almost reached pudding consistency; quite a bit should stick to a spoon dipped into the pan. Place in separate bowls, or one big container, place saran wrap on the top (so that it is touching the pudding), and refrigerate for at least an hour, or until chilled and thick. Top with whipped cream.

Chocolate Hazelnut Cookies

1/2 cup chocolate hazelnut butter (includes nutella)
1/2 cup unsalted butter
1 cup brown sugar
2 eggs
1/2 cup cocoa powder
2 cups white or whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup crushed hazelnuts (optional, and certainly recommended if available)

Preheat oven to 350˚. Cream nut butter, butter and sugar together. Beat in egg until fluffy. Combine all dry ingredients (not including the hazelnuts). Stir into butter/sugar mixture until no streaks are left. Fold in the hazelnuts, if using. Scoop dough onto greased cookie sheet in tablespoon sized balls. Bake for 12-14 minutes or until firm on top, and slightly browner around edges.

Portobello Bread

Dough:

2 cups whole wheat flour
1 cup all purpose flour or more
1 tbsp yeast
1 tbsp sugar
1 cup water
1 tsp salt
1/2 cup butter, melted
3 cloves garlic, minced
5 green onions, finely chopped
1 large portobello mushroom or 1 cup chopped crimini (young portobello) mushrooms
1/2 cup grated parmesan cheese

Combine whole wheat flour, yeast, and sugar. Add water and mix thoroughly. Let sit in greased bowl, lightly covered, for at least 2 hours or up to 2 days (longer wait=more fermentation). Stir in salt and butter. Add 1 cup white flour, plus more until the consistency is still sticky, but kneadable. Knead dough for 5 minutes. Add garlic, onion, and mushroom, and knead for 3-5 more minutes. Place in greased bowl, cover with a damp towel, and let rise for 1 hour. Punch down dough, and shape into 1 large loaf or 2 small loaves. Sprinkle with cheese. Let rise for another hour. Preheat oven to 350˚. Bake for 30-40 minutes (may vary by a greater amount depending on size and shape of loaves). When done, let rest on pan for 15 minutes, then remove to rack.

Vegan No-Bake Cookies

Vegan No-Bake Cookies:

1 cup brown sugar
1/2 cup almond or peanut butter, preferably chunky
1/4 cup almond milk
1/4 tsp salt
1 3/4 cup quick oats
1/2 cup cocoa powder

Combine first 4 ingredients. Combine over medium heat until sugar melts. Add oats and cocoa powder. Cook for about 5 minutes, or until mixture is shiny. Cool off the heat for a few minutes, form into cookies, and refrigerate.

Sweet Summer Squash Saute

Summer squash are basically any soft seedy squashes, including yellow crookneck, pattypan, zucchini, and others.

2 tbsp olive oil
1 large summer squash, coarsely diced (about 2-3 cups)
several sprigs of fresh rosemary (about 1 tbsp chopped)
2 tbsp soft brown sugar
1 apple, chopped


Heat olive oil in large skillet over medium heat. Add squash and saute for about ten minutes, or until it starts to soften. Toss in the rosemary and brown sugar, and cook for another 5 minutes. Last, add the apple, and cook until soft (squash and apple should be similar consistancies). Serve with browned sausage patties on the side.

Secret Cinnamon Swirl Bread

For dough:
3 cups whole wheat pastry flour
1 1/2 cups water
1 tbsp yeast
1 tbsp sugar
2 tbsp fresh finely chopped fresh fennel (leaves, stems, or flowers)
1/4 cup oil
1/4 cup additional sugar
1 tsp salt

For filling:
1 tbsp cinnamon
1/2 cup sugar
1/4 cup oil
1/4 cup finely chopped raisins or other dried fruit
1/4 cup finely chopped walnuts or pecans
1 tbsp finely chopped fennel leaves

Preheat oven to 350˚ and grease a large baking sheet.
Combine water, 2 cups flour, yeast, sugar and fennel in large mixing bowl. Let sit at room temperature for at least two days, stirring down once or twice each day. On baking day, add oil, 1/4 cup sugar, and salt. Knead dough until it is firm and no longer sticky, adding flour if necessary (5-8 minutes). Let rise for 1-2 hours. Punch down dough, and roll it out into a 12x12 inch square. In small bowl, combine cinnamon, sugar, and oil, and spread evenly over dough. Roll up the dough to form a long cylindrical loaf. Place on greased baking sheet and bake for 30 minutes, or until top is slightly darker than golden brown. Cool a bit before serving, but preferably serve hot.

Vegan Chocolate Peanut Butter Cookies

1/2 cup cocoa powder
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oats
1 cup sugar
1/2 cup peanut butter
1/4 cup vegetable oil
2 tbsp soy milk


Preheat oven to 350˚. Combine first five ingredients. In separate bowl, combine sugar, peanut butter, oil, and soy milk. Slowly add dry mixture to peanut butter-sugar mixture. Drop tablespoonfuls of dough onto cookie sheet, and flatten with a spoon, fork, or your fingers before baking. Bake for 9-10 minutes. Cookies will be soft when they come out of the oven, but will firm up when cool.

Super Quick Paella

This paella is not actually baked, but retains the same delicious flavors of traditional paella in much less time.

2 tbsp olive oil
About 6 chicken parts, each cut into three pieces (breasts, thighs, legs etc... Preferably whatever was leftover from a whole roast chicken consumed a previous day)
2 large andouille or other spicy sausages
2 bell peppers, sliced
1 zucchini or other summer squash, sliced or cubed
1 large onion, chopped
6-8 cloves of garlic, minced
1 24 oz. can chopped tomatoes (or 4 fresh)
1 1/2 cups arborio rice
1/4 tsp saffron
1-2 tsp salt
1 cup wine
3 cups broth


In large pot, heat oil over medium heat. If chicken is raw, saute in oil for about 10 minutes, turning once (if chicken is already cooked, add it last, after the rice has been cooking for about 10 minutes). Add sausage, peppers, squash, and onions. Saute 10 more minutes, adding oil if necessary. Add garlic and cook for a minute. Toss in the tomatoes. Meanwhile, heat broth in microwave until almost boiling. Stir in salt and saffron and let sit. Stir rice into tomato-vegetable-meat mixture. Pour the saffron broth over and bring to a simmer. Add wine. Cook covered for 20-30 minutes, or until rice is fully cooked and liquid is mostly absorbed. Serve!

Vegan Chocolate Peanut Butter Granola Bars

1/2 cup peanut butter
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup vanilla soy milk
1/4 tsp baking powder
1/4 cup whole wheat flour
1 cup granola or old fashioned oats

Combine peanut butter, cocoa powder, sugar, and soy milk until smooth. Mix together baking powder, flour, and granola. Combine both mixtures and spread in pan. Bake 15 minutes in a 350˚ oven.

Jasmine Tea Cake

Jasmine Tea Cake

cake:
1/2 cup water
2 tbsp jasmine tea leaves

1 cup sugar
1/2 cup butter
2 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract
1 2/3 cup flour
1 tsp baking powder
1/2 tsp salt

glaze:
1/2 cup powdered sugar
1 tsp reserved tea
1/2 tsp vanilla

Preheat oven to 350˚. Thoroughly grease 5x9 inch bread pan (or two much smaller pans) and coat with granulated sugar.
Bring water to a boil, place leaves in water and let stand for at least 5 minutes. Reserve 1 tsp of brewed tea for glaze.
Cream sugar and butter. Add two egg yolks, vanilla extract and almond extract.
In another bowl, sift together the flour, baking powder, and salt.
Add flour mixture and tea to butter and sugar mixture by alternating flour in 3 additions, adding the tea in between those addtions.
Beat egg whites until firm but not dry. Fold egg whites into batter, and pour into pan immediately. Bake for 50 minutes if using a big pan or 25 minutes if using smaller ones. When done, the tops should be golden and a toothpick should come out clean.
While cakes are baking, combine powdered sugar, reserved tea, and vanilla.
Cool cakes in pan for 10 minutes, then invert onto racks to finish cooling. Drizzle glaze over the tops, cut, and serve.

Chia Blackberry Jam

I cannot take credit for this brilliant use of invasive fruit. Thanks to the idea of Julia, my RA, my dorm perfected this recipe. It is significantly less sweet, and less thick, but that is what makes it so unique and delicious!

Chia Blackberry Jam:

About 6 cups fresh blackberries
2 cups sugar or honey (preferably organic)
2 tbsp chia seeds
1 tbsp water
1 lime

Place blackberries in pot over medium low heat and cook until bubbling. In the meantime, place the chia seeds in the water, adding more if necessary. After several minutes, the seeds should have produced a muscilagenous substance. Add the sugar and lime to the cooking blackberries and continue to simmer until slightly thick. Remove from heat and add water-soaked chia seeds. Jam should thicken slightly, but will be significantly less gelatinous than usual jam, but not runny, and it is still delicious! You can preserve this jam in the same way you would any other jam recipe by canning in sterilized jars or eat it fresh! Once jar is open, refrigerate.

Granola Spice Bread

Granola Spice Bread

1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon or allspice (or both!)
1 tsp salt
3/4 cup brown sugar
1 farm fresh egg
1 cup applesauce
2 tbsp apple butter
1/2 cup oil
1 1/2 cups granola (divided)
1/2 cup dried cranberries, cherries or other dried fruit

Preheat oven to 350˚. Throughly grease bread pan.

Combine flour, baking powder, baking soda, spices, and salt. In separate bowl, beat together the brown sugar, egg, applesauce, apple butter, and oil. Stir in dry mixture and add 1 cup granola and dried fruit. Stir only until combined and flour is fully incorporated. Pour batter into pan, and sprinkle reserved granola over top.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.

Quick Ginger Stirfry

And so college life begins...bringing with it both inspiration and the limited resources of a tiny dorm kitchen.


Best Stir-fry for One with Certain Limits


A few veggies (about 1 1/2 cups worth, chopped/julienned) (carrots, bell pepper, sugar snap peas, cabbage, etc...)
1/2 tbsp oil (preferably olive oil)
1/4 tsp salt (or garlic salt)
1/4-1/2 tsp ground ginger
rice or quinoa, cooked

Heat the oil in a skillet over medium heat. Throw in the carrots and saute for a minute or two. Add all the other veggies except for the peas, if using. Stir them constantly. Sprinkle the salt and ginger evenly over the veggies and continue to saute. When veggies begin to aquire dark brown edges, taste them. Add salt or more ginger or continue to cook if they are not to par. When veggies are flawless, serve over cooked rice or quinoa.

Brie Danishes

These can be made with any variety of jam, or no jam at all. I found this bread dough to be quite satisfying in these pastries, but different doughs would work too (like brioche or laminated doughs).


Dough

5-6 cups flour
1 tbsp yeast
1/3 cup plus 1 tbsp sugar
1 1/2 cups very warm water
1 egg
1 tsp salt
1/4 cup butter

Filling

1 wedge of brie cheese (6-8 oz)
1/2 cup jam or preserves (my favorites are apricot and strawberry)

Glaze

1/2 cup confectioners sugar
1/4 tsp salt
2 tbsp vegetable or walnut oil
1/2 tsp vanilla
2 or more tbsp water

Combine 2 cups of flour, yeast, and 1 tbsp sugar. Stir in water. Let sit 12-24 hours unrefrigerated. In mixing bowl, combine the egg, butter, salt, and 1/3 cup sugar. Add yeast mixture. Add remaining flour in 1/2 cup intervals until dough is soft but not sticky. Knead for 8 minutes. Let dough double in the refrigerator (at least 8 hours).

Grease 2 cookie sheets. Separate the dough into 12 pieces. Form each piece into a disk. On each flattened piece of dough, place 1 slice of brie cheese and a spoonful of jam in the middle. Pull the edges of the dough over the filling so that it is completely covered on all sides, forming a little bun. Make sure the edges are sealed, and place face down (sealed edges down) on prepared cookie sheets. With a very sharp knife, score X's onto the tops of each bun. Let rise at least 1 hour.

Brush tops with oil.
Preheat oven to 350˚. Bake pastries 30 minutes, or until golden brown on top. Brush glaze evenly over each pastry while still warm. Let cool on racks, or consume while hot!


For glaze:

Combine sugar and salt in small saucepan. Add oil, vanilla, and 2 tablespoons of water. The glaze should be thick, but still liquid (not frosting-like). Heat slowly, stirring constantly, until the glaze loses its opacity and becomes clear.

Maple Blueberry Cheesecake Torte

Cake:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup (1 stick) butter
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 cups frozen blueberries

Cheesecake:

2 8 oz. packages cream cheese
1/3 cup maple or brown sugar
2 tbsp flour
2/3 cup maple syrup (grade B if possible)
!/2 cup sour cream
1 tsp vanilla
3 eggs


Frosting:

1 tsp gelatin
3 tbsp water
1 cup whipping cream
1/4 cup maple syrup (grade B)


For Cake:

Preheat oven to 350˚. Line 15x12 rimmed cookie or jelly roll sheet with parchment paper. Grease the paper.
Combine flour, baking powder, and salt in medium bowl. With an electric mixer, cream the butter and sugar. Add eggs, one at a time, and beat until pale yellow and smooth. Beat in vanilla. Add the flour in three parts, alternating with the buttermilk in two parts. Fold in the blueberries. Pour into prepared baking sheet.
Bake for 30-40 minutes, or until golden brown on top.

For Cheesecake:

Preheat oven to 350˚. Line 15x12 rimmed cookie or jelly roll sheet with parchment paper. Grease the paper.
Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, one at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into prepared baking sheet.
Bake for about 30 minutes, or until set in the middle.

For Frosting:

Soften gelatin by sprinkling it over the 3 tbsp of water and letting it sit for 5 minutes. Microwave the mixture for 1 minute, or until mixture is clear. Cool slightly.
Beat whipping cream and maple syrup together until cream holds soft peaks. While beating, slowly add gelatin mixture. Beat until cream is stiff, but be careful not to overbeat.

Assembly:

Divide the cake into 3 even sections (should be about 5 inches each). Do the same with the cheesecake. Starting with the blueberry cake, stack the layers, alternating (cake, cheesecake, cake, etc...). Trim any edge that sticks out significantly further than the others. Frost the top and sides of the cake with the whipped frosting. Refrigerate for an hour or more (up to 12 hours), and serve!

BEST Cobbler

Perfect Cobbler

Dough:

1 3/4 cup flour
1/3 cup sugar
1 tsp salt
1 1/2 tsp baking powder
4 tbsp butter
1/2 cup buttermilk


Choose a filling:

Peach filling

3 cups sliced peaches
1/2 cup sugar
1/2 tsp vanilla

Rhubarb filling

3 cups rhubarb
1 cup sugar
1/2 cup sour cream (optional)

Berry filling

3 cups blueberries, raspberries, strawberries, blackberries or any combination
1/2 cup sugar (or more or less depending on how sweet the berries are)
2 tbsp. cornstarch

Apple filling

3 cups apple slices
1/4 - 1/2 cup sugar
1 tsp cinnamon


For filling:

Mix desired filling ingredients together. Spread evenly over a greased 8x8 or 9x9 pan. Preheat oven to 400˚.


For dough:

Sift together flour, sugar, salt, and baking powder. Cut the butter into the flour mixture until it is nearly the texture of coarse sand. Pour in buttermilk and toss with a fork until dough comes together. Gather dough into one big mass. Pinch off pieces and flatten to make flat irregular shapes and place each piece over the filling until all dough is used. Bake 25-30 minutes or until top turns slightly brown and fruit bubbles.

Strawberry Lemon Cream Cake

Strawberry Lemon Cream Cake

cake:
1 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp salt
6 eggs, separated
1 cup sugar
1 tsp vanilla
1/4 tsp cream of tartar
2 tsp lemon zest

strawberry filling:
2 lbs. strawberries, sliced uniformly
1/2 cup sugar
1 tbsp fresh lemon juice

lemon custard filling:
2 cups whole milk or half and half (divided)
2/3 cup sugar
1/3 tbsp cornstarch
2 egg yolk
1 tbsp lemon zest

whipped cream:
1 cup heavy whipping cream
2 tsp vanilla
2 tbsp sugar
Optional (particularly if making more than 4 hours ahead of time) : 1 tsp gelatin dissolved in 1 tbsp cold water

For Cake:

Preheat oven to 350.
Line 2 9 inch round cake pans with parchment paper and grease and flour them throughly.
Sift flour, baking powder and salt together.
Beat egg yolks for one minute. Add sugar and beat about 3 minutes until ribbons form when beater is lifted. Carefully and gradually beat in flour mixture, vanilla, and lemon zest.
Beat egg whites and cream of tartar until stiff but not dry. Fold egg whites into egg yolk mixture.
Pour into pans and smooth tops.
Bake about 20-25 minutes.
Let cakes cool completely (preferably overnight) before filling.

Meanwhile, make strawberry filling and custard. Combine strawberries, sugar, and lemon juice. Let sit at room temperature, stirring occasionally, until juices have seeped out of strawberries.

For custard:

Whisk 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Combine lemon zest, 1 1/2 cups milk, and sugar in large saucepan. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick), careful not to overheat (which will lead to curdling). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. Stir throughly before using to fill cake.

Assembly:

Cut cakes in half horizontally. Place one cake layer on a cake plate with the cut side up. Spread with very thin layer of custard. Top with half the strawberries. Top with a second cake layer, cut side down. Spread most of the remaining custard over this layer (reserving about a 1/4 cup for the third layer). Top custard with third cake layer, cut side up. Spread remaining custard over, and cover with the remaining strawberries. Top with last cake layer. Chill until ready to finish with whipped cream (the closer to serving, the better).

Finish:

If stabilizing the whipped cream, heat gelatin and water mixture until clear. Gradually beat into cream mixture as it is being whipped. Beat in vanilla and sugar. (If not stabilizing, omit the gelatin and water).
Spread cream over cake smoothly. Garnish with strawberry halves and lemon wedges.

Gogi Berry Sponge Cake

Gogi Berry Torte with Green Tea Sauce


1/4 cup milk
1/4 cup butter
3/4 cup sugar
5 large eggs
3/4 cup sifted flour (preferably cake flour, but all purpose works too)
1 tsp baking powder
3/4 cup gogi berries (if dried, soak in water for 10 minutes, then drain and dry thoroughly before use)

Preheat oven to 400˚F. Grease and flour a piece of parchment paper to line a 13x9x2 inch glass pan.
Heat butter and milk until butter is completely melted. Beat eggs and sugar in heavy-duty mixer until light and tripled in volume (about 5 minutes). Beat in baking powder. Sift 1/3 cup flour over egg mixture and fold in. Repeat 2 more times with remaining flour. Fold in warm milk mixture all at once until no streaks remain. Pour into prepared cake pan.
Bake for 5 minutes. Sprinkle gogi berries over the top, and bake for an additional 15 minutes, or until top is lightly browned and firm to touch. Let cool in pan.

Green Tea Sauce:

1/2 cup water
4 green tea bags (or about 4 tsp loose green tea leaves)
1 cup whole milk
1/4 cup sugar
3 egg yolks, well beaten
1/4 tsp salt
1/2 tsp vanilla

Bring water to a boil. Add green tea bags and simmer for 2 minutes. Add milk.
Combine sugar, egg yolks, and salt in medium bowl. Gradually stir in about a 1/4 cup of the tea to combine, without curdling. Slowly whisk in remainder of tea. Return to saucepan, and bring to a simmer again. Stir in vanilla. If necessary, strain through sieve to remove any extra bits of egg or tea leaves. Refrigerate for at least two hours.

Assembly:
Gogi berry sponge cake
Green tea sauce
1 cup whipping cream
1/2 tsp vanilla
2 tbsp confectioners sugar
1/4 cup toasted shredded coconut

Whip the cream, vanilla, and confectioners sugar until soft peaks form.
Cut the sponge cake exactly in half, and place one half on a plate or platter. Smooth 1/2 cup of whipped cream over it. Top with second cake layer. Spread remaining whipped cream over top and sides. Sprinkle with toasted coconut. Drizzle with a bit of the green tea sauce, and serve additional sauce with individual slices of cake.

Rhubarb Streusel Rolls

Best of the rhubarb! Rhubarb is one of the first and most plentiful edible plants to pop up in the spring.

4 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup sugar
1/4 dry milk powder
1/2 cup butter
2 1/4 tsp yeast
1 1/2 cup hot water (120-130 F)

Combine 3 cups flour, salt, baking powder, sugar, and dry milk powder in large bowl. Grate cold butter into bowl with large holes of a cheese grater. Mix in yeast, then pour in hot water. Stir until thoroughly combined. Add additional flour until dough is kneadable, but still sticky. Knead on floured surface for 10 minutes until dough is smooth, soft, and shiny. Let rise at least 1 hour. Make rhubarb filling.

Rhubarb filling:

1/2 cup sugar
2 tsp. corn starch
2 cups rhubarb
1/2 cup strawberry or raspberry jam

Mix sugar and cornstarch in medium saucepan. Stir in rhubarb until thoroughly coated with sugar mixture. Bring to a simmer and cook for about 10 minutes until rhubarb is soft. Stir in jam and cook for an additional 5 minutes.

Cream cheese streusel:

1/2 cup finely chopped walnuts
1/4 cup flour
1/2 cup brown sugar
1/4 cup cream cheese

Combine first three ingredients. Cut in cream cheese until biggest pieces are no bigger than a pencil eraser.

To assemble:

Separate dough into 12-16 dough balls, depending on how big you want them. Press a fairly deep hole into the center of each with the back of a spoon. Fill indentation with rhubarb filling. Top each with a spoonful of streusel. Let rise for 1 hour.
Bake in a 350˚F oven for 40 minutes or until golden brown and cooked through.

Coconut Lime Cupcakes with White Chocolate Ganache

Yum?

CUPCAKES:
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup coconut milk or coconut cream
1 tbsp lime zest

GANACHE
12 oz white chocolate
2/3 cup heavy whipping cream
1 tbsp butter
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)


CUPCAKES:

Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup coconut milk; mix just until blended.Add lime zest, then remaining flour mixture and lime; mix on low speed just until blended. Divide batter among muffin cups.

Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

GANACHE:

Bring whipping cream to a simmer over medium heat. Remove from heat, and add white chocolate. Stir until melted and smooth. Let cool for thirty minutes. To thicken ganache to frosting consistency, add butter, then beat on medium speed with mixer until frosting is fluffy.

Spread over cupcakes, and garnish with toasted coconut.

First of the Spring Salad

I made this salad with red leaf lettuce, jicama, pears, and fennel leaves, but only because that was what was available. Violets are one of the first flowers to bloom in the spring, so to be most seasonal, strawberries would probably be the most convenient fruit to use, being one of the first spring fruits. The jicama adds texture while remaining somewhat neutral and therefore good to combine with a vast number of fruits-whatever is most convenient. This salad looks very glamorous topped with violets and some sliced fruit, but if you do not have access to edible flowers, this is a great salad anyway!


About 10 cups torn lettuce or salad greens
1/2 jicama, diced
1 c sliced pears, strawberries, or other fruit available
1 fennel bulb or handful of fennel leaves
2 lemons
1/4 c olive oil
salt/pepper
1/2 c grated or shaved parmesan cheese
1/2 c walnuts, halved
1 handful of violets
balsamic vinegar

Thoroughly combine the greens, jicama, fruit, and fennel bulb in large bowl. Measure oil into liquid measuring cup. Squeeze the juice out of both lemons, and whisk until combined. Season with salt and pepper. Pour dressing over greens and toss to combine. Sprinkle walnuts, cheese, and violets over the top. Drizzle with vinegar.

Spring Paella

The original recipe I tried from Bon Appetit for paella included zucchini and bell peppers. I have also made it with eggplant in the winter (much cheaper), but this recipe is best for spring produce. Most of the produce in this recipe will be the first vegetables of the year you will find in your garden or at a farmers market. It's not as traditional, but its just as delicious! If possible, use locally raised and processed chicken. If you cannot find a local source, look for the words pastured or grass fed. The label "natural" means only that artificial ingredients like coloring have not been added. The label "free range" only promises that the chickens had access to an outdoor pen, no matter how small. Even better would be to find locally processed sausage, although this can be tricky due to USDA regulations.

Spring Paella
(Adapted from Bon Appetit)


3 tbsp olive oil
6 fresh Cajun or hot Italian sausages
12 chicken parts with skin and bones excess fat trimmed (Or one whole chicken, carved into pieces. It may be easier to roast the chicken, then carve it. Do this by sticking in in the oven for about an hour at 400 degrees F. You will not need to cook it again when you cook the sausage.)
2 large vidalia onions, chopped (5 cups)
10 garlic cloves, chopped, plus 1 garlic clove, minced
1 1/2 c tomatoes, chopped
2 bay leaves
1 lb asparagus, cut into 2 inch pieces
1/2 lb sugar snap or snow peas (with pod), cut into 1-inch-wide strips
2 cups baby spinach
1 1/2 pounds uncooked large shrimp, peeled, deveined (Preferably Pacific White Shrimp, farmed Fresh-water Prawn, or Wild-caught Ocean Shrimp)
1/2 tsp saffron threads
2 1/2 cups arborio rice
1 1/2 teaspoons salt
5 cups canned low-salt chicken broth
2 teaspoons paprika

Saute sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 7 minutes on each side. Transfer chicken to bowl with sausages.

Saute onions and 10 chopped garlic cloves to pot about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in asparagus, pea pods, and spinach.

Toss shrimp with remaining 2 tbsp oil, 1 garlic clove and generous pinch of saffron in medium bowl.

Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Push sausage and chicken pieces into rice mixture.

Bring chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour over rice mixture. Cover roasting pan tightly with foil. Bake 40 minutes.

Arrange shrimp atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer.

Dholl Puri

Dholl Puri is a traditional food from the African island of Mauritius. Dholl is the word for legumes, like lentils, peas, or chickpeas, similar to the words for legumes in many South Asian and Middle Eastern countries (dahl, dal, etc...). Puri, a skillet-cooked flat bread, is also common in the same regions, particularly India. I added the recipes for two great condiments, a yogurt sauce and sauteed onion filling.

Dholl Puri

Dholl Puri:
2 c. white flour (plus extra for sprinkling)
1 tsp. turmeric
1/2 tsp. salt
1 c. warm water plus a few tablespoons, as needed
1 c. cooked, pureed yellow peas, lentils, or chickpeas
1/4 c. vegetable oil

Sauteed Onions:
1 tbsp vegetable oil
2 lg. onions, sliced
4 cloves garlic, chopped
1/2 tsp. coriander
pinch of cinnamon
1 c. sweet white wine

Yogurt Sauce:
1/4 c. yogurt
1/4 c. sour cream
1 tbsp chopped cilantro
juice from 1 lemon

Combine flour, turmeric, and salt. Add water until dough is soft and supple (consistency of pizza dough). Separate dough into eight balls and let rest 1/2 hour. To roll out, flatten each ball into a disk, fill with 2 tbsp legume paste and close dough around paste. Flatten into a disk again, coat thoroughly with flour, and roll out with rolling pin until puri is as thin as possible. Brush a large skillet over medium heat with a bit of the oil, and brush the top of the puri with more oil. Cook dholl puri until edges look dry, and flip. Keep cooked puri wrapped in foil in a heated oven until ready to serve.

For onions: Heat oil over medium high heat. Add onions and saute until they begin to brown. Add garlic and spices. Cook for 1 minute. Carefully pour in wine, and simmer until no liquid is left. Let each person fill the dholl puri with onions, and serve with cilantro yogurt.

For yogurt: Combine all ingredients.

Serve dholl puri with yogurt and onions. Stack two puri, fill puri with onions, fold in half twice and dip in yogurt sauce, to eat dholl puri tradtionally.

Why Girl Scout Cookies are One of the Worst Cultural Traditions in the World.

America is well known as the “melting pot” of cultures. Sometimes it seems like America has no traditions of its own. There is a multitude of religious practices, hundreds of different ethnicities, and, especially few culinary traditions. Unfortunately, the most prominent time-honored American cuisine is doubtlessly a burger and fries. This is followed by a hotdog, and possibly an apple pie.

Compare these foods to the traditional foods of other countries. Eastern Europe can claim borscht, Japan has sushi and sashimi, Spain dominates paella, and South Africa adores bobotie. Many of these foods could be considered health foods by the McDonalds enthusiasts of America. Borscht is a vitamin packed soup made of beets. There is no store bought, pre-processed version of this soup. It is natural, healthy, and traditional. Tradition plays a huge role in the health of a culture. Every culture has developed its own cuisine that feeds the population efficiently and nutritionally. Every culture also has its special goodies, but none have such a variety of pre-processed foods as America.Take Girl Scout Cookies as an example. They are impossible to pass up, not only because they taste decent and give every eater a rush of nostalgia, but also because cute little girl scouts are selling them to earn money. Once obtained, girl scout cookies remain seemingly harmless. There are pictures of happy, healthy girl scouts playing on the boxes, and the adorable names they are given portray no sense of danger. Names like Tagalong and Samoa gives absolutly no indication of what the cookie actually consists of. Compare that to your average boxed cookie in a grocery store: names like "chocolate chunk," "vanilla wafer" and "double fudge" warn the buyer that the product is full of sugar and calories. The name Tagalong, on the other hand, gives the consumer a vision of salubrious children playing, not obesity, a more likely side effect.

You may be wondering exactly how Girl Scout cookies may affect your health. They're just cookies, right? Just like your grandma made them. Right? Absolutely not. Girl Scout cookies consist of three main ingredients: Hydrogenated oils, sugar or corn syrup, and finely processed bleached flour. Most have very little or no fiber or protein, and few vitamins and minerals. All have tons of additional additives, like preservatives, coloring, and flavor enhancers. The calories in a girl scout cookie are far more concentrated than those in a traditional homemade cookie. In just one ounce of Samoas (about two), there are 150 calories, whereas in an ounce of the average homemade chocolate chip cookie there are about 100. A typical human's insulin system will not be able to keep up with such intense amounts of glucose, which is the leading cause of type II diabetes. Furthermore, a recent Princeton study (http://www.princeton.edu/main/news/archive/S26/91/22K07) found that rats fed a liquid consisting of high fructose corn syrup gained weight significantly more rapidly than those fed a caloric equivalent of sucrose, or table sugar.

Now consider this. Where did the argument that girl scout cookies are great for freezing come from? Girl Scout cookies have no expiration date and never stale, due to a large amount of preservatives. So why do we need to freeze them? Could it be that it is a huge marketing scam to get people to buy more cookies? For one thing, it makes people believe that they are eating real food that goes bad. For another thing, it gives people a reason to buy more cookies (Just fill your freezer! You can have them all year! You could have them all year without a freezer too. Or fill it with something else.) This is not to say that Girl Scouts are conniving little marketers with no conscience. Most little Brownies have just been told to sell cookies. And lots of them. The blame can only be put on the producers of the cookies, and the American people who demand that their cookies taste the same year after year.

Still want to support the Girl Scouts? Just make a donation, volunteer to lead or help a troop, or suggest a homemade bake sale.

British Flapjacks

Not seasonal, and certainly not pancakes, but one of the best, and simplest cookies I've ever tasted. With a caramely flavor very similar to that of Dutch Stroopwafels, they are about 1,000 times easier to make. Some people will tell you that quick cooking oats are the key, but some prefer the chewier texture obtained by using old fashioned oats.
Based upon a recipe from Bon Appetit.


British Flapjacks:
makes 16 cookies


Ingredients
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup* (if not available, use corn syrup or honey)
1/4 tsp cinnamon
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.


Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 4 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.

Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

Butternut Squash Risotto

Butternut squash is another hearty winter food. Sage is one of the best herbs to pair with squashes and sweet potatoes. Unfortunately, its prime season is summer and early fall, while squash is great in winter. So, ideally, this butternut risotto with sage would be seasonal in fall, but fresh sage can be found in most grocery stores any time of the year.

Butternut Squash Risotto:
6-8 servings

Ingredients:

1 tbsp olive oil
1 butternut squash, halved (about 1 lb.)
2 tbsp butter
1 large onion
2 cloves garlic
1/4 tsp nutmeg
1 cup arborio rice
4 cups vegetable broth, heated to near boil in microwave
1 cup white wine
1 tbsp fresh sage
1/2 cup whipping cream
1/2 cup freshly grated parmesan cheese

Preheat oven to 350 degrees F. Drizzle oil over rimmed cookie sheet, and place squash on sheet. Pour water into pan until it covers the bottom, about 1/4 inch high. Roast for 15 minutes, or until squash is tender, but not soft. Remove the squash from the pan and let cool before cutting it into cubes, about 1 sq. inch.

Melt butter over medium high heat in large saucepan. Add onion and saute until transparent, about 5 minutes. Add garlic and nutmeg. Cook for 1 minute. Stir in arborio rice.

Add squash cubes to the pot. Pour 1 cup of broth over rice, and stir until broth is mostly absorbed by rice. Add another cup of broth, and cook until absorbed. Continue with remaining broth. Add wine and cook until all liquid has been absorbed and the rice is tender and creamy.

Stir in the fresh sage, whipping cream, and parmesan. Season with salt and pepper.

Cinnamon Swirl Pumpkin pie

More pumpkin! The swirl in this recipe is certainly not necessary, but if you have the time, its fun to add something different to the traditional pumpkin pie.
Covering the crust edges with foil during baking is the secret to achieving a golden crust, while still baking the filling completely.

Check out the "Pie" plate. Hahahaha

Cinnamon Swirl Pumpkin Pie:










Crust:

1 1/2 c. unbleached white flour
1 tsp. salt
1/2 c. frozen shortening*
2 tbs. cold butter
4-6 tbs. ice water
1 egg yolk mixed with 1 tbs. milk

Filling:
2 c. pumpkin-cooked until soft and pureed (or canned)
3 eggs
1 1/2 c. evaporated milk or cream
1 c. brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. cloves or nutmeg
1/2 tsp. ginger
1/2 tsp. salt

Swirl:
3/4 c. brown sugar
4 tbs. melted butter
2 tsp. cinnamon

Preheat oven to 375˚.

Blend flour and salt.
Quickly cut shortening and butter into flour until the texture of very coarse sand.
Sprinkle water over mixture and toss with a fork until crumbs accumulate into small globs of dough.
Press ball of dough together into a ball and press into a disk.

Roll out dough between two floured sheets of parchment or waxed paper until it is about 2 inches wider than the pie pan on every side.
Brush with egg/milk glaze, stab bottom of crust with a fork a few times, and bake for 10 minutes.

Mix filling ingredients together until smooth and thoroughly combined.
Mix swirl ingredients until sugar is mostly dissolved.
Pour filling into pre-baked crust.
Pour swirl over filling and swirl with a fork.

Bake for 50-60 minutes, or until set, but still soft. (Filling should jiggle like jello before it cools)

Serve cold or at room temperature with whipped cream.

*the key to a flaky pie crust is cold, hard fat. The warmer the fat is the more likely it is to mix into the flour and create a crumby crust rather than flaky (some people prefer it that way).

Red Beans and Rice

Red Beans and Rice is a hearty autumn or winter meal. While green peppers will only be found in season around here during the late summer, the main ingredients, red beans and rice (duh), are pantry staples and legit any time of the year. (You probably wont be growing them in your garden, though...). This recipe (slightly different) was in the January issue of Cooks Illustrated. Don't forget to soak the beans the night before!

Red Beans and Rice:
5 servings

Ingredients:

3 tbsp salt
1 lb. small red beans (2 cups), rinsed
4 slices bacon, chopped
1 medium onion, chopped
1 small green bell pepper, seeded, chopped
1 stalk of celery
3 garlic cloves, minced
2 tsp. dried thyme
1 tsp. paprika
1/4 tsp. cayenne pepper
2 bay leaves
3 c. chicken or vegetable broth
4 c. water
12 oz. andouille sausage, sliced
2 tsp. red wine vinegar

For rice:
2 cups jasmine rice
2 tsp. salt
3 cups water
1-2 tbsp. butter


Dissolve salt in 4 quarts cold water in large bowl. Add beans and soak for at least 8 hours. Drain and rinse before moving on.

Brown bacon over medium heat in large pot or skillet. Add onion, green pepper, and celery; cook, stirring frequently until vegetables are softened, about 6 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne, and 1/4 teaspoon black pepper; cook 30 seconds.
In a crock pot*, add beans, broth, and water, then stir in vegetable mixture. Cook on high for 3 hours or on medium or low if you want to leave it in the crock pot all day.
When beans are tender, return mixture to the pot and add sausage and vinegar. Cook for 30 minutes.
Boil water for rice, dissolving the salt. Add rice, cover, and cook for twenty minutes. Stir in butter.
If the beans have not thickened, you can thicken them by adding corn starch, 1 teaspoon at a time (dont exceed 4 teaspoons!), until sauce is thick.

*If you do not have a crock pot, increase the water to 6 cups (total) and simmer in a large pot for 1 hour.

Pumpkin Bars with Cream Cheese Frosting

The winter months are the hardest months of all to find foods in season. In fact, it is nearly impossible in La Grande, unless you have personally stocked the pantry with canned goods, frozen foods, and produce that will keep for long periods of time. We usually manage to eat potatoes and carrots from our garden well into January, but one food that will stay around for ages is pumpkin.


Pumpkin Bars with Cream Cheese Frosting
Makes about 24 bars

Wet Ingredients:
2 c. pumpkin cooked and pureed (or substitute canned)
2 eggs
2/3 c. sour cream, or yogurt
2/3 c. vegetable oil, or unsalted melted butter
2 tsp. vanilla

Dry Ingredients:
2 c. self rising flour
1 1/2 c. brown sugar
1 tsp. cinnamon
1 tsp. ginger and/or mace
1/2 tsp. nutmeg, allspice, cardamom or cloves
2-3 c. chocolate chips, raisins, or walnuts

Frosting:

1 pkg. (8 oz.) cream cheese (room temp.)
6 tbs. butter (room temp.)
2 1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. ginger


Preheat oven to 350˚ and butter or grease a 13x9 pan.

Beat wet ingredients with electric mixer until creamy and fluffy in large bowl.
Combine dry ingredients in medium sized bowl.
Slowly beat dry ingredients into wet and pour into pan.
Bake for 40-45 minutes or until toothpick inserted in center comes out with only a crumb or two.

Beat cream cheese and butter until mixed.
Beat last three ingredients into frosting.

When cake is cooled spread frosting over the top, cut, and serve.

Background.

Flavors of the Season is based around eating local food, in season, because it is better for the consumer, and better for the environment. Recipes will be posted weekly, based upon typical Northwest seasonal foods (Should be about the same for most of the Northern U.S., as well as many other places.)

Eating locally reduces CO2 emissions by minimizing the use of planes, trucks, and ships that would typically be transporting your food. In America, the average calorie consumed takes NINE calories to produce! Wtf.

Not only is eating locally good for the environment, its good for YOU. It gets more fruits and veggies into the diet, and limits the amount of killer additives, like TBHQ (5 grams will kill you). Plus, being fresher, the food tastes much better, and it's a ton of fun to figure out what you can create with this week's CSA box, farmers market produce, or goods from the garden.