Photo: D. Soszynski

• The strawberry, a member of the rose family, is unique in that it is the only fruit with seeds on the outside rather than the inside. 

Photo: D.  Soszynski

This photo was taken at a Bridgehampton apple farm in NY.

One of the last few agricultural farms left in the area.

Check out my Clay sculpture blog too. Thanks!!!

http://soszynskisculptureinclay.blogspot.com/

Harvest

From garden to kitchen....there is nothing like digging in the earth and pulling out something 

you grew...the connection to the planet that gives us the food we need is an important experience that we all should have the chance to have.

to feel the dirt...

hidden below the surface

a tuber of terracotta...

inhale the earthy moss after the morning mist...

months of growth created a single meal...

a moment of awe that a seed morphed into something edible 

gratitude of  a small harvest...

a lighter soul emerges

Nixon?

Sun Flowers

Photo: D. Soszynski

Thanksgiving last year 2010

Thanksgiving Dinner that makes the turkeys happy.

Corn muffin with pumpkin seeds, 

Corn on the cob with butter and limes, 

Mashed potatoes,

Cranberry sauce with orange juice, 

Port wine Seitan with shitakes and portabellos, 

Savory Sage stuffing, 

Whole roasted carrots.

Cruelty free thanks.

Whole roasted carrots

Roasted whole in oil, a bit of water, tamari, brown sugar, maple syrup.

Don't peel, just scrub really well...cover with tin foil...

they come out tender and juicy.

Leaving the skins on, seals in the flavor...

think of the skin on a potato but softer and tender.

Seitan in Port wine sauce!!!!!

Seitan sautéed, filled with a peppery stuffing, rolled and tied...

simmered in a Port wine reduction sauce with shitake mushrooms and 

whole braised portabellas 

Bubbling in the sauce!!!

Mushroom makeover

Before....

And after.

Thanksgiving Appetizers

• Corn Muffins (non-dairy, egg free and yummy!)
• Stuffed mushrooms with spinach.
• Sticky thai black rice salad
• Roasted acorn squash Lasagna with leeks in cashew cream.

PLU fruit and vegetable Stickers. reminder to always looks for a 9.

Fruit and vegetable PLU (price lookup) stickers are quite noticeable.  Colorful and at times , funny along with noting the variety.  One of the most important bits of information on the stickers is number.  All fruit and vegies have an assigned 4 digit number such as 4011 for bananas.


Did you know that all certified organic produce has a 9 added at the beginning making it 5 digits.?


 8 is added to GMO grown produce.


I have never seen one with an 8...yet. 

Commercially grown apple 4020

Some of my sticker collection.

Organic Bananas 94011

Organic Cantaloupe 94050

Organic Squash 94750

This one actually has cooking instructions.

Some stickers have the origin and a website for more information.

Roasted 15 Vegetables & Apple

The key is to cut into 1 1/2" cubes for harder veggies...thick slices of zucchini

wholes cloves of garlic...corn cut into quarters and left on the cob...

lots of cherry tomatoes...mushrooms sliced thick...

so that everything will cook and be done at the same time...

it's done when the potatoes are tender.

Bake for  45 minutes to an hour at 400 degrees... cover with tin foil or parchment.

I use a lot the roast basting.... after about a half hour...drain off some the liquid...save this it is amazing...use later for soup or gravy base.

Uncover for the last 15 minutes...put under boiler for a few minutes 

to really crisp and brown a bit.

1. white onion
2. red onion
3. potatoes
4. yams
5. celery
6. carrots
7. cauliflower
8. garlic
9. mushrooms
10. zucchini
11. asparagus
12. acorn squash
13. eggplant
14. corn
15. tomatoes

and apple.

roasted in a yummy! mixture of...

olive oil

balsamic vinegar

apple juice

maple syrup

thyme

tarragon

salt

Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with a white inflorescence meristem.

One of the most amazing things to make with 

Red Peppers is...

Romesco Sauce!!!

 4 Roasted red peppers 

(boil until the skin is blackened...cool and remove skin)

Much better than from a jar.

Blanched and deseeded tomatoes ...say 3

(blanch in hot boiling water until the skins split...remove and plunge into cold water..

remove skins and seeds)

*I like it made with mostly peppers and a few tomatoes. 

olive oil...lots!

 1 cup Blanched Almonds (meaning the brown skins are taken off)

Soak the almonds until you can pop the skins off.

salt

and some stale bread like a good baguette or italian bread

you be the judge...sometimes I like a lot of bread other times I don't use any at all.

 in a food processor ...process everything together except the bread....once it is a bit chunky...

then add the bread and and process until the you get the consistency that you like.

smooth or chunky.

What do you serve it with...well....I find it so amazing...I just eat it as is.

Red Peppers Facts

• Very low in saturated fat
• No cholesterol
• Very low in sodium
• Very high in dietary fiber
• High in manganese
• High in niacin
• High in potassium
• High in riboflavin
• High in thiamin
• Very high in vitamin A
• Very high in vitamin B6
• Very high in vitamin C

red onion

Photo: D. Soszynski

While cooking today...the shapes and colors 

really captured my eye...

so here are some photos...recipes to follow.

Cream of Broccoli soup

Cream of Broccoli soup may not sound that interesting but...

the most exciting thing about this soup is not only how easy it is to make 

but also how yummy it is.

After a cold snowy day...this will warm you up.

• One big head of broccoli-cut into smaller pieces
• cover with water and simmer until soft.
• salt 
• cool
• puree
• add milk or unsweenten soymilk to taste (not plain it has sugar added)
• salt and that's it.

A big tip: be sure to peel/cut the skin off the stalks and cook only the tender parts along with the tops. The stalks have a great flavor but the skin will not puree as well.

Served with parmesan cheese crisps.

To make crisps...just place a tablespoon of cheese

into a muffin tin....bake for about 30 seconds at 400 degrees.

Rye crackers...easy to make.

I rolled in sesame seeds...coarse salt and added rosemary to some. Ingredients 1/2 c. White Flour, Unbleached  1/2 c. Organic Dark Rye Flour  1/2 tsp. Sea Salt  1 Tb Evaporated Cane Juice  2 tsp Whole Caraway Seeds  4 Tb Margarine or Butter  3 Tb Milk  1 tsp Baking Powder

Directions

Mix together dry ingredients and seeds. Work in margarine until fine. Stir in milk. Form into ball and roll out to 1/8 - 1/16 inch between waxed paper. Cut into desired shapes, prick with fork and transfer to ungreased cookie sheet. Bake at 400�F for 5-6 minutes until lightly browned on edges. Cool on rack. Store in airtight container.

Portobello Pot Pie-Yum!

Portobello Pot pie with leek/white mushrooms and 

cashew cream.

Put a layer of cashew cream first then add the seared

portobello mushrooms.

Top with sauteed leeks and white mushrooms.

Top that with more cashew cream.

Place second pie crust on top and pierce some vent holes.

Ingredients:

2 pie crusts (if frozen thaw)

5 0r 6 good size Portobellos

12 oz. of white mushrooms

3 big leeks

1 cup of cashews

salt nutmeg

Prep steps:

• Make cashew cream
• Saute leeks and white mushrooms
• Sear Portobella mushrooms
• assemble and bake

Cashew Cream - prep (very easy)

Night before or in the morning soak cashews in water.

Drain, put in blender..cover with water an inch above and puree until smooth.

Place in a sauce pan and heat gently...add salt... a dash of nutmeg. I added some Veggie bouillon .  Better than Bouillon is the best one I have found.

Cut leeks into 1/4 " slices...bottom white part only..upper greens are too tough. With you fingers or a spoon push the slices open. Slice mushrooms thin. Sauté leeks and mushrooms in olive oil, add salt and pepper...set aside.

Sear Portobellas in olive oil.

My method is to use a deep pot not a pan.

Place mushrooms in so that each one is directly on the bottom

Add a splash of water and cover.

Cook on a high heat...this steams and sears them.

Watch closely...as to not burn them.

Turn over a couple of times so that each side cooks thru.

Add water as needed and then some tamari.

They should come out juicy not dry.

They all will not fit in the pot at the same time, 

so do two batches.

Remove from pot and let sit...so that the dark mushroom liquid will drain out.

Assemble:

• Place one pie crust in baking dish.
• Spread some of the cashew cream on the bottom.
• Add portobella mushrooms-do not cut, leave them whole
• Top with Leek/white mushroom sauté
• Add the rest of the cashew cream
• cover with the second pie crust.
• press in all edges.
• cover edges with tin foil....so they don't burn.

Bake at 350 for 30 minutes or until golden brown...you may need to remove tin foil a few minutes before.

Let it sit a bit before slicing...

It's snowing here in Westchester County, NY!!!!

It's not just snowing.... it's SNOWING!!! I am about one hour north of NYC.  For those of you not familiar with the North East part of the US...this is not a common occurrence. 


Just baked some rye crackers and made cream of broccoli soup (will post recipes and photos soon).


Also making a Portobello mushroom pot pie with leeks, spinach and cashew cream.