Author: Kasha

Grilled Summer Salad Pizza

Grilled Summer Salad Pizza

Salad Pizza. If I had even suggested such a thing when I was a teen, my parents would have looked at me as though I had two heads. Pizza is crust, sauce, cheese, heat. Now, however, as an adult who appreciates healthier and more colorful adaptations of food classics, I think salad on a pizza sounds divine. Lettuce and cucumber? Not so much. Try spiralized zucchini and tomato with just a hint of cheese. Summer fun (or work, in my particular case) tends to cut into one's meal prep time, even if we rely on easy grilled dishes. Summertime saps...Read More
Grilled Rhubarb Cobbler

Grilled Rhubarb Cobbler

Every time I pick rhubarb for sale at the farm stand I think about the potentially diet-damaging and oh-so-delicious dishes I can create with the red celery-like stalks. I daydream about the cobblers and crumbles and compotes and jams and all of the wonderful ice creamy goodness! Then the summer temps slap those ideas right out of my head because this summer has been brutally hot. That’s the theme of my life these days and I’m not liking being (ahem) in my mid-forties one bit… especially in July. My hormones haven’t squelched my urge to cook and bake, but they have forced...Read More
Honey-Chile Glaze for Roasted Root Vegetables

Honey-Chile Glaze for Roasted Root Vegetables

Honey-Chile Glaze for Roasted Root Vegetables This simple, honey sweetened and tart glaze for root vegetables can be made as spicy as you like it by adding more chile powder or red pepper flakes. It also makes a great dressing for a raw kale salad or mixed winter squash bake. Honey-Chile Glaze for Roasted Root Vegetables 1/4 cup olive oil1/4 – 1/3  cup honey1/4 cup lemon juice1 clove garlic (grated)1 teaspoon ancho chile powder1/4-1/2 teaspoon chipotle chile powdersalt and pepper to taste Combine all in small bowl and whisk well, or put all ingredients in a small jar and shake like crazy.The honey...Read More
Stuffed Fairy Tale Eggplant

Stuffed Fairy Tale Eggplant

It's been a good summer. I've been doing a whole lot of this:   Not so much the eating corn thing, but the spending time with this special young man thing. My baby is going to middle school. I think I'm in shock. The time went by too quickly. When I started this blog in 2010, Thomas was halfway through kindergarten and about to turn six. I'm a little emotional, but mostly in a good, proud, smiley way. I'm in awe of the person he has become. The Boy has spent most of his summer vacation working on the farm....Read More
Grilled Bok Choy with Spicy Peanut Sauce

Grilled Bok Choy with Spicy Peanut Sauce

I've come to the conclusion that I'm the type of person that needs to be completely overwhelmed with responsibilities before I can be remotely effective. I thrive on chaos, I think, and that scares me. I haven't felt creative enough to cook something AND drag out my camera to photograph it in a very long time. Loads of life happenings seem to be forcing me into a period of "get dinner on the table and clean up so you can do more... (insert task here, such as laundry, cleaning, bookkeeping, etc). It's becoming a real drag. However, now that we're being...Read More
Kitchen Cheat Sheet: Fresh Herbs

Kitchen Cheat Sheet: Fresh Herbs

Kitchen Cheat Sheet: Fresh Herbs. What herbs go best where? I remember way back in the olden days... around the turn of this century... when a farmer lived by the seasons.  We had planting season, summer, harvest time, and winter.  The winter seemed to last forever, probably because we weren't used to not being pulled in a million different directions at once.  It was a foreign concept, but certainly welcomed after the long year behind us. Winters were a time of lounging with a cup of coffee and the paper or snuggling with the cat in front of the wood...Read More
Snapshots of the Farm April 2014

Snapshots of the Farm April 2014

Today is April 25th. It's a bright, sunny day with temperatures in the mid-50s and wind gusts up to around 10 mph.  Not bad, today.  The wind has been gusting to 40 mph the last three days, so this is a nice change of pace.  I still wore flip flops when I walked my kid to the bus, but at least my toes weren't blue when I came home. For your enjoyment, a few photos to show you just what we're up to at this time of year, before the period of summer production at breakneck speed hits. This garlic was planted...Read More
For the Love of Quinoa!

For the Love of Quinoa!

Quinoa (Keen-Wa), this protein packed grain is an amazing base for this nutritious summer salad. Quinoa combined with diced chicken, tender grapes, and sliced almonds make this a powerhouse of summer dishes. My son has a multitude of phrases that he will use rather than curse. I appreciate this, really, because at times I have the mouth of a truck driver and our relationship is such that I can say, "I know using words like this is not the best way to express myself, but you are still a child and 'do as I say, not as I do' is...Read More
Creole Sugar ‘N’ Spice Pecans

Creole Sugar ‘N’ Spice Pecans

Also known as... those damn pecans! Why?  Because you won't. Be able. To stop. Eating them. I made a test batch to check on seasoning, then promptly ate nearly all of them before my event.  I had to get more raw nuts to make batch #2. I first made these nuts as a mocktail munchie for a Painting Night Out at the Farm workshop that my dear friend Jen and I hosted this past Friday night.  We're having another one on Friday April 11th if you're interested in joining us.  Friends gather for a few hours of intuitive mixed-media creation,...Read More
Pi Day 2014: Raspberry Ricotta Pie

Pi Day 2014: Raspberry Ricotta Pie

I tend to get an idea in my head and dive in - only later realizing that what I thought was a great thing is, in actuality, a shit-ton of work. Yesterday I woke up and went about my usual routine and set my happy child on the school bus at 8:30am.  My daily scan of the school lunch menu revealed tomorrow (today) is 3/14.  I HAD to make a pie. How can any self-respecting blogger pass up this golden opportunity?  The pie itself wasn't really a shit-ton of work.  The list goes on after that: little jam turnovers made...Read More