May 1, 2009

May Day and Fresh Greens

Spring is officially here, and with the arrival of our first CSA box(community supported agriculture) we are excited to return to a more locavore way of life. Thank you Vermont Valley Community Farm!!

I’m not one to drool over a salad, but when I saw these fresh greens I about cried.

In the Photo Above (from left to right, top to bottom):

Red Oakleaf Lettuce (Oscarde variety),
Saute Mix (spicy Red Giant Mustard, Southern Giant Mustard, Green Wave & Mizuna),
Salad Mix (green lettuce, endive, red beet greens),
Dandelion (Catalogna and Red Rib varieties),
Bok Choy,
Arugula, and

It is a bit daunting to see our fridge full of greens (and a few radishes) that I have little idea of what to do with. What does one do with radish greens? What the heck is watercress? Vermont Valley has, however, posted some recipes to help us newly converted locavores eat all the food we receive.

This morning, we started off with something simple: a Chive Omelet stuffed with mushrooms, carrots and dandelion greens served with oven roasted potatoes.


Cut potatoes into small cubes and place in a bowl. Add oil, salt and pepper and fresh rosemary (if you’ve got some). Spread on a cookie sheet and cook in the oven at 400 degrees until brown on the outside and soft in the middle.

Sautee minced carrot(s) for 2-3 minutes in some oil or butter over medium heat. Add sliced mushrooms and cook for additional 2-3 minutes. Turn off heat and mix dandelion greens in just so they warm up just a tad.

When potatoes are almost done, mix 3 eggs with diced chives and minced garlic. Add salt and pepper and whisk briefly with a fork. Heat frying pan on medium-high heat and add the egg mixture. DO NOT futz with the eggs. Let them sit and cook for a moment, occasionally tipping the pan to let the runny mixture to slide to the edge of the pan. Lift up the edge of the omelet and let the runny bits drip beneath so they can cook.

When omelet starts to look brown underneath, add the stuffing in the middle. Gently fold over the egg on top of the goodies and let if cook a bit longer.

And Voila – you have got a yummy, partially locavore meal.

February 2, 2009

Welcome Rosie!

Our newly adopted 8 yr old Boston Terrier, Rosie

On January 17th, Eric and I adopted a wee, little Boston Terrier named Rosie. She is an eight year old retired breeder dog. We rescued her through K9 Lifeline Rescue. We drove about two hours to Burlington, WI to meet her and her foster mom, JoAnne. As soon as we met her, we knew we were in love.

Uncomfortable in the cold, Rosie shivers and shakes when we take her outside. To help ease the suffering, I knitted her a sweater. You can see it in the top photo, with the buttons down the side. Check out
Labpugglechi’s Free Patterns if you are interested in knitting something similar. We have also added some red booties to her wardrobe to help protect her paws. When she is all decked out, she’s quite a site to see.

People will stop us on the street, pointing and smiling. “Nice shoes,” they say. Yes, she is quite a looker, and I think she quite enjoys the attention. She definitely enjoys the walks. We will take her outside to “do her business,” and she lunges toward the driveway, eager for a jaunt through the neighborhood. It’s all about the crazy fun smells, and the possibility of meeting other dogs. Just wait ’til Spring. In the meantime, we all put up with the cold and slippery ice – all in the name of adventure and fun.