Month: October 2011

Farmers market, or Farmer’s market, or maybe Farmers’ market?

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I still am not clear on the proper phrase to use.  Sometimes I find myself overly focused on the correct grammatical term.  They all work on some level which is kinda strange.  Weird thing to become obsessed about, I know.  But I digress. . . This is just a quick post focusing on the Ann Arbor’s Farmers Market (check them out on Facebook, too!)  These were from a couple of weeks ago.  To be more specific, this was our trip to the weekend market the morning before my family got into town for Labor Day weekend.  This was so early that some of the vendors didn’t even set up for the day.  Early trips are nice because you get to beat the crowds, but on the other hand not all the booths are there.  And it can get crowded, especially on home game days when visiting Wolverine fans and alumni come into town.  Anyhoo, hope y’all enjoy this quick introduction to the market.  If y’all are ever in town, make sure to try and stop by.

Squash!
I was so tempted to pick up some of those purple beans.
Luv the squash blossoms. I will post a recipe for some stuffed blossoms soon
Who doesn't luv fresh flowers? I guess if you're allergic you wouldn't. . .
it. . . early. . . Dan. . . need. . . coffee. . .
Isn't nice how everything is so neat and organized?
The baguettes from Cafe Japon are amazing! The best ones in town, in my opinion
I really like the work of this artist. And everything is very reasonably priced.
Those small potatoes up front were the size of raspberries. I see a salad of those, some peas, and some pearl onions, with some mint maybe?
Since Halloween is this month, I thought I'd put in a picture of some Ghost Peppers. Scary!

Garlic Confit Pesto

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Time to revisit that Garlic Confit that I had posted a little bit ago.  I just wanted to show a couple of different ways that you could use it in recipes.  This recipe is for another one of those multi-purpose sauces — pesto!  Quick fact about pesto — it comes from northern Italy (see? quick fact!).  Plus, what some folks don’t realize is that pesto really isn’t a sauce in the way that hollandaise is a sauce.  Actually, it’s more of a paste, at least the way that I do it.

Using the confit makes this sauce sweeter that regular pesto sauces.  When you use raw garlic, you get that sharpness and heat.  So you’ll need to keep that in mind when you use this recipe.  Now I don’t have a lot of exact measurements for this one; you just go for feel and texture and flavor here.  But I do try to standardize it when I can.  This time I did have a lot of fresh basil and parsley from the market, so I used a combination of the two.  But for ease of the recipe, I’ll just list the basil.  So here is about as standard as I can get it.

Here’s what you need:

  • 4 c. packed basil
  • 4 cloves of garlic confit
  • 1/2 c. chopped walnuts
  • 1 – 2 t. lemon zest
  • 1 – 2 T. lemon juice
  • 1 c. extra virgin olive oil
  • 1 – 2 T. honey
  • 1/4 t. red pepper flakes
  • salt and pepper, to taste
  • 3/4 c. Parmesan cheese, grated

1.  Coarsely chop the basil and place it in a food processor, along with the garlic, walnuts, zest, and lemon juice.  Cover and pulse for several seconds to combine.

2.  Add the honey and red pepper and process.  Slowly incorporate the olive oil and process the sauce until smooth, being careful not to over-process (the longer you do it, the more heat is added to the mixture).

3.  Season with salt and pepper.  Stir in the cheese.  Store in an air tight container in the fridge.  Should last for a couple of weeks.  You can freeze it, and it should last for a few months.  You could freeze it in some ice cube trays to make it easier to just add a cube or two to some mashed potatoes, or pasta, or soup, or whatever you want!

October Foodie Holidays

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Happy October everybody!  Daisy’s here with our monthly feature on upcoming National Holidays.  Maybe Cooper will eventually make an appearance on Daisy’s monthly post, too!  Anyhoo, there’s lots of stuff going on in October (like the National Pumpkin Festival on the first Saturday of the month).  Here is just some of the stuff that’s happening this month:

Daisy doesn't mind wearing her Halloween outfit if she gets to play with her stick that's on the table

National Apple Month, National Applejack Month, National Caramel Month, National Cookbook Month, National Cookie Month (you can get a free cookie from Mrs. Field’s), National Dessert Month, National Pasta Month, National Pickled Peppers Month, National Pizza Month, National Popcorn Poppin’ Month, National Pork Month, National Pretzel Month, National Seafood Month

4 Taco Day

5 Apple Betty Day

6 Noodle Day

9 Dessert Day

10 Angel Food Cake Day

11 Sausage Pizza Day

15 Mushroom Day

17 Pasta Day

18 Chocolate Cupcake Day

20 Brandied Fruit Day

22 Nut Day

24 Boston Cream Pie Day

24 Bologna Day

26 Mincemeat Day

28 Chocolate Day

29 Oatmeal Day

30 Candy Corn Day

31 Halloween!