WBW #9 | Main | Spanakopita

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
Diving back in
May 16th, 2005

I haven't been posting with my ordinary zeal on the food page lately for a variety of reasons. We've been kind of out of our normal routine for a bit and I haven't been cooking a lot so that has something to do with it. But I think the main reason is that Shannon and Adam said some nice things about my writing in recent posts and I just wanted to let those posts sit there at the top of the queue for a while where I could read them to myself whenever I clicked over here to check the traffic. Sad I know, but I have been working on trying to develop my writing a bit and the validation felt really good. Thanks guys!

I'm ready to start posting some more recipes though. I made a Spanakopita that turned out really well - the first time I'd ever tried working with phyllo dough - and I have several cooking related books to review.

What I'm really excited about right now though is our new CSA subscription. CSA stands for Community Supported Agriculture and it's a way to support local farmers by pre-paying for a share of what they plant that season. The farm I've signed up with this year is a local organic farm that supplements their vegetable and fruit deliveries with organic produce from other farms both in and out of Washington state. Because of this supplementing they can deliver produce boxes all year round. I've received my first two boxes and we've been eating lots of early spring vegetables - spring salad mix, radishes, chives, spring onions, carrots, peas, spinach, rhubarb - and some out of season produce from farms in other climates - oranges, apples, potatoes, broccoli, and mangoes of all things. It's great fun, and the little kid in me loves the treat aspect of it all, picking up a mystery box once a week and unwrapping all sorts of beautiful presents. We've also been doing a good job of eating everything up before picking up the next week's box, although I fear that has not always led us in the direction of healthy eating.

Vidalia onions were included in our box the last two weeks in a row and by Saturday we were accumulating quite a pile of onions in our storage basket. I know there are healthy ways to consume large quantities of onions, but I fixated on making some sort of onion pie, tart, or quiche. I ended up making a fabulous Onion Galette, which is a sort of rustic, free-form tart where you curl the crust around the edges of the filling and bake it on a baking sheet instead of in a tart or pie pan. It was really pretty and I'll post the recipe here soon, but what you must know about this dish is that it used two entire sticks of butter. Yes that's right, two sticks of butter, and Jim and I ate half of the Galette for dinner last night. And there's more! And it's good! And I will eat it! And did I mention the two sticks of butter? That almost makes the cream, eggs, and parmesan cheese in the filling seem inconsequential. What's a measly 1/4 cup of cream when you've already thrown in two sticks of butter?

Curse you vegetable box, curse you and your succulent onions which taste so good wrapped in buttery pastry....


Comments

© 2006, Kimberly Cooperrider | kymmco@excite.com