Portents of Spring

This week so far has included some of my favorite portents of spring. First was weather warm enough to start tapping the maple trees for sap. Last year Donald and I tapped our trees for the first time and even when imperfect the joy of having home-made waffles with syrup that you boiled down yourself is so special. Second was Fat Tuesday and the beginning of Lent. Though neither of us were raised Catholic both sides of my family have strong Catholic roots and so over the years it just kind of slipped into my personal traditions of observing the period of Lent as a time for reflection and restraint. This year once again I have given up frivolous spending. It means no eating out for the entire 40 days of lent and no big indulgences. The basics of food and bills and such will still get paid for but the rest is set aside in savings. The nice thing is that my new years resolution fits nicely with the "fiscal fast" concept. This week's menu is:

Monday: Roast Salmon with Green Salad and Carrot-Fennel Rice
Tuesday: Spanish Mushrooms with Rice and Lentils
Wednesday: Pot Pies
Thursday: Roast Chicken with Asparagus and Mashed Potatoes
Friday: Chili
Saturday: Ash will fend for herself
Sunday: Leftovers

Changing up my habits

So as part of my goals to have a menu and do more cooking another goal has emerged. Over the last year I got into the habit of just doing my grocery shopping at the local Kroger. It was easy to get into the habit and I only had to go to one store. Part of this was due to the fact that Donald was out of work and so money was tight, but it was also just me not taking the time to use my local food-shed and it's resources. During the summer we get a full CSA share from Valley Family Farm, and so we are usually pretty good in the summer, but during the winter I don't always make as much of an effort to support my local farmers. But this weekend Donald and I undertook a household improvement project of building a new pantry. It was an exercise in repurposing badly used space. When we moved in to the house the space was a hallway/coat closet. Over time it just became a junk closet where everything and anything could be put. So armed with a tape measure, hammer, circular saw, and power drill we set out to turn a junk closet into the pantry of my dreams. And a strange thing happened while we were doing the construction project. I realized that I was spending more money outside of my local food-shed then I was in it. And so I decided to change. This week was week one of my shopping local sources personal challenge. As the person who does the shopping and menu planning most weeks I figure if anyone is going to make a noticeable difference in this area, it's going to be me. So I made my list and got most of my shopping done at the Co-Op (where everyone in my house has a membership), with the exception of a couple pieces of meat. Those I will be getting later this week - fresh chorizo from Dos Hermanos market in downtown Ypsilanti, and pork chops from Sparrow Market. So with all that local foodie goodness what's on the menu this week?

Monday: Bacon-Asparagus Quiche with Green Salad
Tuesday: Minestrone Soup
Wednesday: Black Beans & Rice
Thursday: Eating out, going to see Battlefield Band at the Ark
Friday: Falafel
Saturday: Brown Rice Pilaf and Pork Chops
Sunday: Leftovers

And so I leave you with a view of my new pantry, as I go off to re-organize said pantry and run the dishwasher and laundry.

CSA Goodness

It's that time of year again! The abundance of fresh veggies and other surprises in a big box every week. Last year we got a 1/2 share from Valley Family Farm in Milan. This year we decided to upgrade to a full share so that we had more to play with for preserving and putting up in addition to the weekly numnums (yes, that is a technical term people.). At the very beginning of the season our box is heavy with greens. The first week we had a couple of kinds of lettuce, green onions, garlic scapes, and assorted herbs. This week the box was overflowing with even more goodness. We added broccoli, red potatoes, collard greens, lemon balm, garlic chives, and kale to the list from the first week. With the abundance of lettuces it seemed like a good time to turn to the "salads" section of my cookbook (my preferred book is the America's Test Kitchen Cookbook as it has great technique sections in addition to pretty fail-proof recipes). Last week it was pretty straightforward with Caesar salads (we had a whole head of romaine). And this week it was Cobb salads. Nothing dramatic, nothing too in depth. Just simple, wonderful salads. I can't wait until next week to find another one I love!

Tunisian Addiction

The last few weeks I've been getting really, really excited about food with the fresh produce and such coming back to the Farmer's Market. I had my very first salad of the season this last weekend with mixed spicy greens, pea shoots, handmade croutons, walnuts, and currents all drizzled over with a raspberry vinaigrette. No real recipe for this one, simply great ingredients tossed together in a big bowl and happily consumed. One thing in my fridge that sometimes gets forgotten about (and tragically so) is the jar of Tunisian harissa paste that lives toward the back. I made a squash soup that was liberally laced with it back in October that was delicious. But then the jar got pushed to the back of my fridge and largely forgotten about for a while. Then I got inspired by a couscous salad at work. And I was off into the kitchen to see what I could do to replicate deliciousness.

Salad:
2 cups couscous (you really want the larger Tunisian style, or Israeli will do in a pinch), cooked and cooled
1 cup black olives, pitted and halved (do not use "California black olives" from the supermarket for this, I recommend a pitted kalamata or sahli olive)
1 bunch scallions, chopped
3 med ripe tomatoes, diced (you can use canned, just make sure to drain well)
1 bunch parsley, chopped
1 carrot, grated
1 lemon, zest

Dressing:
Harissa paste
lemon juice
Olive oil
Salt
couscous water

In a large bowl mix cooked couscous (the larger style is actually more like a pasta, cook accordingly and reserve about a 1/3 cup of the cooking liquid for the dressing), scallions, olives, tomatoes, most of the parsley, and carrot. Reserve about 2 tablespoons of parsley for serving.
In a smaller bowl, mix the dressing ingredients. I haven't given exact measurements for any of the dressing because I just kind of winged it, tasting as I went along. I started with about a tablespoon of the harissa and added the juice of one lemon (I only had one, more might be nice). I added the olive oil and reserved couscous water until I had a consistency I was happy with and what looked like about a cup of dressing total. Salt to taste.
Pour the dressing over the couscous and veg mixture and toss to coat. Sprinkle reserved parsley and lemon zest over the top when you serve. This is a pretty versatile salad, I had it warm, room temp, and cool and it was excellent all ways.

I am using the last jar of tomato sauce that I made this summer for dinner tonight. I am now waiting (probably not so patiently) for tomatoes to come back into season.