What's In Season - April Carrots

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Northern California

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Carrots - available in white, purple and gold, in addition to orange. High in beta-carotene, which is converted in the body to Vitamin A.

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Tip - Store carrots away from apples or pears because they release ethylene gas, which can turn carrots bitter.

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Recipe - Yummy Roasted Carrots

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Ingredients

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12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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Directions

_Preheat the oven to 400 degrees F.

_If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

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Toss the carrots with minced dill or parsley, season to taste, and serve.

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Vegetables

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• artichokes

• arugula

• asian greens

• asparagus
• avocado
• beans
• beets

• bok choy
• broccoli
• cabbage

• cardoons
• carrots

• cauliflower
• celery
• chard

• collards

• dandelion

• endive

• fava beans
• fennel
• garlic
• herbs

• horseradish
• kale

• kohlrabi
• leeks

• lettuces
• mushrooms

• nettles
• onions
• parsnips
• peas

• peppers

• potatoes

• purslane

• radicchio

• radish

• rapini

• rhubarb

• rutabaga

• scallions
• spinach
• turnips

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Fruits

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• avocados

• apriums

• cherimoyas

• cherries

• dried fruit
• grapefruit

• guavas

• kumquats

• lemons

• limes

• mandarins
• oranges
• rhubarb

• strawberries

• tangerines

• walnuts

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Images Courtesy Of Jupiter Images

What's In Season - March + Kiwi Facts

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Northern California

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Kiwi, what a wonderful fruit!! Much like apples and pears, which are available from cold storage well into spring, kiwis are a nice alternative to imported fruit during the winter months. What we now call kiwi or kiwifruit was long referred to as "Chinese gooseberry" in New Zealand, where the fruit flourished after being brought from China early in the last century. In the 1960s, when the then-exotic fruit was introduced in California, it was dubbed the kiwi after the national bird of New Zealand.

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Is Organic Healthier?

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As the debate rages on about whether organically grown food is better for us than the "conventional" produce we have become used to, a new study sides firmly with organic. Scientists found that some organic food is more healthy after tests on kiwi fruit grown by both methods.The American researchers discovered that organically grown kiwis had significantly higher levels of vitamin C and polyphenols - compounds associated with health benefits including reducing cholesterol, improving circulation and preventing cancer. I'm not surprised - just one more reason to go with organic -- when you can!! xx's 
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Vegetables

_•artichokes
•arugula
•asian greens
•asparagus
•avocados
•beans
•beets
•bok choy
•broccoli
•brussels sprouts

•cabbage
•cardoons
•carrots
•cauliflower
•chard
•collards

•cress
•dandelion/chicory

•endive
•fennel
•garlic
•gourds
•herbs
•horseradish

•kale
•leeks
•lettuces
•mushrooms
•nettles
•onions
•parsnips

•potatoes
•radish
•rapini

•rutabaga

•scallions

•spinach

•sunchokes

•turnips

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Fruits and Nuts

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•avocados

•cherimoyas

•dried fruit

•grapefruit

•guavas
•kiwi
•kumquats
•lemons
•limes

•mandarins

•oranges
•pears
•persimmons

•pomelos

•tangerines

•walnuts

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What's In Season, February (Northern California) ~ Yummy Leeks + Recipe!

Happy Seasonal/Local Shopping and Happy Valentines Day, all you lovelies!!  ♥

Leeks are alliums like onions and garlic. Instead of forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths.

The white and light green parts of the leek and most often used, since the dark green part has much less flavor and can be starchy. The tender delicious part of the stalks is for adding flavor to soups or stocks.

*Recipe via -- cannelle et vanille ~ 

I'm sure by now all you bloggers know of her. She is amazing and her beautiful, delicious recipes makes my family jump for joy each and every time I cook something created by her. Oh and did I mention all her recipes are gluten-free. :)

Lemony Fennel, Baby Pink Turnip and Watercress Soup

Serves 3 to 4

2 Tbs olive oil
1 baby leek or 1/2 leek, white part only, diced
1 clove garlic, minced
1 medium fennel bulb, diced
3 baby pink or white turnips
1 medium russet potato, peeled and diced
3 cups chicken stock
1 cup packed watercress leaves (tough stems removed)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon zest
Grated pink turnips, garnish
Yogurt, garnish
Amaranth sprouts (or any other green), garnish
Extra virgin olive oil, garnish

In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.

Add the turnips, potato, and chicken stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender. Add the watercress and cook for 1 more minute.

Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.

Garnish with grated pink turnips, yogurt, sprouts and olive oil.

Above photo is from cannelle et vanille and is copyrighted to Aran Goyoaga.

Northern California ~

Vegetables

•arugula

•asparagus

•beets
•bok choy
•broccoli
•brussels sprouts
•cabbage
•cardoons
•carrots
•cauliflower
•chard
•chicory
•collards

•dandelion greens

•endive
•fava greens
•fennel
•garlic

•herbs
•horseradish
•kale
•kohlrabi
•lambsquarters
•leeks
•lettuces
•mushrooms
•mustard greens

•nettles
•onions
•parsnips
•pea shoots
•radish
•rutabaga
•scallions
•spinach

•sunchokes
•turnips

Fruits and Nuts

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•avocados

•cheirmoyas
•grapefruit
•guavas
•kumquats
•lemons
•limes
•mandarins
•oranges (various citrus)
•pears
•persimmons
•pomelos

(Blog Photos Courtesy Of Jupiter Images)

Green Drink Mondays ~

Seven years after I first found this recipes and posted it, I am still making this healthful and yummy green drink for my family, most Monday mornings. It definitely stood the test of time and my kids actually love it -- even my picky eater (there is always one in every family). ;)

Happy Monday!!_

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Green Drink

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2 apples, cored

2 big handfuls of spinach

1/2 cup of chopped parsley

1 celery stick, chopped

1 thumbnail length of ginger root,

peeled 1 lemon - juice only (use peel slice for zest)

1 medium cucumber
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Place ingredients in a blender, add 4 oz. spring water or a handful of ice cubes, then puree quickly for one minute. Makes two glasses.
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Of course, you can adjust these ingredients to your own taste. 

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(Courtesy of Hub Pages)

(Photos Courtesy of Jupiter Images)

Road Testing a Gluten-Free Pasta Recipe with My Daughter

When I announced to my daughter Faith that I had found a great recipe (via Gluten Free Girl and the Chef) for a gluten-free pasta and I needed to get a few things for it from the store -- she asked if she could make it with me. I then told her that I was making it without a pasta machine or food processor and I saw her eyes light up. You see, my almost 16 year old girl is obsessed with all things culinary. So we wrote up our shopping list and off we went in search of flours we have never even heard of and I reminded her that this was going to be my first time making pasta entirely by hand too.

As far as the recipe goes, even my very picky 13 year old, pasta crazy boy cleaned his plate. We opted for our favorite tomato sauce and goat cheese sprinkled on top. We also made a few raviolis by hand and stuffed them with goat cheese. Making it completely by hand is certainly not easy but we both did pretty well with the dough. It was a lot of work but delicious! Faith approached it as a bit of a competition, that is her nature -- lol. We both made separate batches of dough and honestly, her pasta was better than mine, as she took much more time and effort than I did. We turned the music up, laughed and danced and ate all that lovely pasta!!

Note: I will definitely use the recipe again but will opt for some more modern ways to cut and roll out the dough. ;)

RECIPE:

I won't post the recipe here but I will send you over to where I found it. There is much more helpful info and photos I don't want to deprive you of if you are interested in trying it.

Recipe Website : http://glutenfreegirl.com/2011/07/gluten-free-fresh-pasta/

All Photos Copyrighted to Barefoot In The Orchard

What's In Season Northern California ~ January {new post tomorrow}

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Happy 2014!! New post coming tomorrow ~ Homemade/Gluten Free Pasta I made {for the first time by hand} with my lovely daughter Faith. Hope everyone's year is off to a wonderful start!!.

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Northern California

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Vegetables

•asian greens

•avocados

•beans
•beets
•bok choy
•broccoli
•brussels sprouts
•cabbage
•cardoons
•carrots
•cauliflower
•celeriac
•celery
•chard
•collards
•cress

•dandelion/chicory

•endive
•fennel
•garlic

•gourds
•kale
•leeks
•lettuces
•mushrooms

•nettles
•onions
•parsnips
•potatoes
•radish
•rapini
•rutabaga
•scallions
•spinach
•squash, winter

•sunchokes
•turnips

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Fruits and Nuts

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•avocados
•dates
•dried fruit
•grapefruit
•guavas
•kiwi
•kumquats
•lemons
•limes
•mandarins
•oranges
•pears
•persimmons
•pomelos
•tangerines
•walnuts

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(Photos Courtesy of Jupiter Images)

Simple, yet Luxurious ~ Oeufs en Cocotte

Breakfast recipes -- this is my latest find. It looks and tastes amazing and takes very little time and can tweaked to include anything you may have on hand or be in the mood for. Happy Holidays!! xx's

Oeufs en Cocotte (Eggs in Pots)

Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.

Ingredients

• 5½oz crème fraîche
• salt and freshly ground black pepper
• pinch nutmeg
• handful of chopped dill
• 4 free-range eggs

To garnish

• red lumpfish or salmon  roe
• small sprigs of dill
  
  

Preparation method

1. Preheat the oven to 350F .
   
   
2. Season the crème fraîche (homemade recipe below)  with salt, 
   
   freshly ground pepper and a pinch of nutmeg.
   
   
3. Place a heaped tablespoon of crème fraîche in the bottom of a 
   
   ramekin or cup, followed by a little dill.
   
   
4. Crack an egg on top, add a second tablespoon of crème fraîche 
   
   and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat 
   
   with three more ramekins.
   
   
5. Place the ramekins in a baking dish and pour enough lukewarm 
   
   water into the dish to come halfway up the sides of the ramekins.
   
   
6. Bake for 15 minutes or until the egg yolks are set to your liking.
   
   
7. If you like, finish each serving with a teaspoon of red lumpfish roe 
   
   and a sprig or two of dill.
   
   
   
   
   Serve in cup and saucer for a prettier effect.
   
   
   
   
   
   
   Homemade Crème Fraîche
   
   
   
   
   1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.
   2. Combine well in glass jar and cover.
   3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
   4. Stir well and refrigerate.
   5. Use within 10 days.

   Tips:

   1. Use as a thickener for soups or sauces.
   2. Spoon over fresh fruits, puddings or warm cobblers.
   3. Can be used in boiled recipes as it will not curdle.
   
   
   
   
   
   
   
   
   Recipe via - http://www.bbc.co.uk/food/recipes/eggs_in_pots_93154
   Photos Copyrighted to Sabina DeShazo @ barefoot in the orchard
   
   
   
   
   
   

'Tis the Season of Gratitude and Generosity

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According to the Department of Agriculture approximately 17 million people had trouble putting food on the table this year in the US - 1/2 million of those individuals were children. While you're out buying all the goodies for your Holiday table this year - toss a few items in your basket for your local Food Bank, or go to "Find A Local Food Bank" to find out other ways to donate. Let's have a blogging, facebooking, twittering food drive!! The faces of hunger may surprise you!! Spread a little HOPE & JOY!!

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(Some of the above photos courtesy of Jupiter Images)

Looking For The Perfect Thanksgiving Kids Table?

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I made this Thanksgiving kids table (from Martha Stewart's Living magazine) for the my two nieces back in 1999, before I knew I would have a second set of youngsters to raise and again in 2007. It was a big hit! What can I say except -- it is just a perfect kids table!! 

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Directions
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A miniature Mayflower sets sail on a map tablecloth, while Paper-Boat Place Cards guide young guests to their seats. Paper boats mark each place at a special table just for kids. With some assistance, kids can assemble the boats and write the names on the name-tag sails.

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Directions on how-to are listed below or can be found on the Martha Stewart website.

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1. Fold a 5-by-7-inch piece of construction paper in half along its width, with the folded edge away from you.
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2. Mark the middle of the folded edge. Fold the two top corners in so they meet at the middle and form a triangle with a double-layer flap at its base.
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3. Fold the front flap up to the front; fold the back flap up to the back.

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4. Take hold of the center front and back of the triangle, and pull apart, pushing in the opposite corners so they lie flat against each other to create a diamond shape.
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5. Fold the front and back bottom corners of the diamond up the front and the back, respectively, to meet at the top corner. You should now have an open-bottomed triangle.

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6. Pull the triangle open, flattening the opposite sides against each other as in step 4.

7. Pull the top layer out on both sides to form the hull of the boat.

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8. For a mast, weave a toothpick through a white paper name-tag sail; insert in the center of the boat.

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Trace one boat bottom and two boat sides onto thin cardboard, and trace the sails onto white paper; cut out all the shapes. Form the hull (the body of the boat) by attaching the sides to the bottom with masking tape placed on the inner seams. To make the hull look wooden, trace two additional side templates onto a piece of veneer, and cut them out with a utility knife. Brush the outside of the cardboard hull with white glue, and affix the veneer panels. Glue lengths of 3/8-inch-wide satin ribbon over the seams at the bow and the stern. For the mast, cut a thin wooden dowel to the desired height. Punch holes in the sails (as indicated on the template), and weave the mast through the holes. Fill the ship with fruits and nuts, and insert the mast and sails.To print templates go to the link below:

http://images.marthastewart.com/images/content/web/pdfs/pdf2/kidtable_mayflower.pdf

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New Recipes ~ Via One Of My Fav Bloggers

I've been on a serious cooking jag. I was inspired by, Cannelle et Vanille (nominated for a James Beard 2012 Award for Individual Food Blog).  My husband said, that the Fish Tacos with Yogurt-Dill Sauce, Avocados, and Cherry Tomatoes (below) and  Gluten-Free Apple and Strawberry Crumb Cake  (recipe below) were some of the best dishes he has ever had (courtesy of me) under our roof. A high compliment indeed -- and I'll take it! The recipes are healthful with beautiful photos and stories!! Aran, over at Cannelle et Vanille, has a cookbook coming out sometime in the near future and I will be -- not so patiently -- waiting for my copy.

Happy Monday -- everyone!!

Apple and Strawberry Crumb Cake

makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan

Crumb topping

1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced

In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.

Apple and Strawberry Cake

2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract

Preheat the oven to 350F (180C). Oil the inside of a 9×4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.

Toss the apple and strawberry slices with the lemon juice and set aside.

In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.

Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.

Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.