Archive for the ‘Cooking’ Category

Forgive my very long absence!  (Well, at least from this blog.  Readers of my personal blog will know this is rather par for the course.)  Two weeks ago, I got a promotion, and I have been working like a crazy person.  I worked 57 hours one week and 52 the next!   I’ve been exhausted to say the least.  But, the benefit of working so much is that I am off until January 5th!  Woo Hoo!  Two weeks!

I’ve got lots of cooking plans over the vacation, and I’ve already successfully completed several of them, including roasting one of our new farm-raised chickens that we got from our CSA.  I wanted to truly taste it, so I only seasoned it with salt, pepper, and a tiny bit of parsley.  I am not exaggerating when I say it was the best chicken I have ever eaten in my life.  I do love chicken very much…but this is just spectacular.  Not only was the meat delicious, lean, and plentiful, but it also produced 5 quarts of the best chicken stock I have ever made.

I’m so glad that there are 5 more in my freezer right now.  They were a little pricey for us at $5/lb, but I’m telling you that it is so worth it.  Especially since we never buy or eat chicken anymore (not after Omnivore’s Dilemma!) so it was OK for us to splurge.  I don’t think I’ll ever be able to eat conventional chicken again!

I’m terribly sorry that I didn’t post at all over the last few weeks, because we had a HUGE snowstorm that was quite impressive.  We got easily 2 feet of snow over a 36 hour period.  In fact, in that time, it didn’t stop snowing a single moment.  It was the most snow I’ve ever seen and it buried everything around here.  It would have been a good weather post!  Ah well, you’ll just have to take my word for it!   I can’t even show you later pictures, since it all melted on Christmas Eve.  All that and still no white Christmas!  Bah!

My seed catalogs have started coming in, so keep an eye out for a planning post soon!


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I grew two varieties of carrots this year: Red Core Chantenay and Scarlet Keeper. The Chantenays are little short stocky carrots that I grew because of my shallow raised beds. The first ones that I pulled were disappointing in their flavor when I ate them raw- bitter and dry. I’ve still got most of them in the ground and the other day for dinner I was desperate so I pulled a handful and was surprised by how big they had gotten:

When I first picked them, they were all small like the one in the front, but you can see how large they have grown now.

I sauteed them in a little butter then threw in a handful of broccoli and some water to let them steam together.  I tossed them with a little salt and pepper and a few sprigs of fresh chopped parsley and they were divine!  The cooking made them so tender and mild that I was picking them off Pete’s plate when he wasn’t looking.

I didn’t think I was going to grow these again next year, but they surprised me so much that I think I’ll grow them again after all.

I’ve yet to pull up any of the Keepers, since they are…well, keepers.  I just thought I’d leave those in the ground for a while until I needed them.

I was thinking of leaving a few of them in the ground to let them go to seed next year.  Anyone have any experience with this?

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