spring! eggs!

 

There is a really distinct shift that happens this time of year when the eggs suddenly start piling up.  After a cold winter, those spring eggs sure are nice, and honestly, we just can't eat them fast enough. It always feels good to lean into the foods that are rooted in the season, especially when it means using the fresh greens growing in the garden.  I have Swiss Chard growing right now, so that's what went in the pan tonight, though kale or spinach work just as well.  As far as our abundance of eggs - We are so thankful to be offering them at Kat's Sourdough and Juice Bar in Germantown these past few weeks.

This is a quick dinner tonight and I thought I'd share how it comes together.  I start with a big chunk of butter in the pan and let the chard cook down, as chard does. Once the greens are sauteed, I pour in a good amount of cream or half and half, and just let it bubble up with the chard.  Then I crack in the eggs, just 2 eggs tonight since I'm having a rare solo afternoon.  Add salt and pepper and crumble in some goat cheese. If you have some hearty toasts you can use those for dipping in your yolk after it is just set.  I don't have toast, or bread for that matter, worthy of yolk dipping so I just scrambled it all up right in the skillet.  It turns out so soft, creamy and delicious.  A perfect breakfast or dinner with those spring! Eggs! 

And you? What are you making with your spring abundances this week?  

 

spring thoughts

 

                                                                         

               

Lately, I have been thinking a long while about the noise of the world ~the way we so quickly try to tell one another what to do, what to eat, and who to become. It’s a curious thing, isn't it? The desire to shape another's thoughts for them. I don’t believe life works in such a forced way. I think we each come to our truths in our own time, in our own way, and in our own quiet corners. I don’t wish for someone to stand over me, and I certainly don't wish to stand over anyone else. 

There is a freedom in the simple act of choosing. If one’s heart ~and budget~ leads them toward a plate of radishes, baked beans, and bacon, then that is exactly where they should be. It is okay. Living close to the earth is a deeply personal journey, one that looks different for every set of hands that works the soil.  The gardens and animals we tend to, the rewards, are that much more meaningful. 

And yet, there is a softening that happens when we walk a path bound up with nature. When we try to empathize with the earth, we begin to see the sentience in the beings around us. We see the fear, the distress, and the very real feelings of the creatures we share this space with. It makes us a bit more respectful, doesn't it? A bit more thoughtful about the plate. 

Each person gets to decide. I believe that today as much as I ever have. But I also believe in the power of paying attention ~to where things come from, and the relationship we want to cultivate with the farmer or the wild around us.

dutch baby, rain baby

I look outside and judge the type of rain based on if the chickens are out of their house

she can not decide, so we just leave the door open

We started the day in cotton gowns, sleeveless and as it started to rain I reached for a plaid shirt:: by the time the day darkens into night, we will be back in our flannel pajamas and definitely warm socks tomorrow. 
I made a blueberry Dutch Baby because it seems like the perfect rainy morning to get the oven going.  It is an easy make, but I have read online that sometimes people struggle with the puff aspect of the oven pancake.  I'm not sure and can't attest to what problems they run into, but I'm wondering if it has something to do with the age of the eggs?  So I can only recommend using farm eggs, either from yours or your neighborhood egg person,,,they are everywhere these days <yay> My recipe is: 

preheat your oven to 400 degrees (mine is convection and automatically adjusts this to 375)

3 farm fresh eggs (room temp)

3/4 cup milk

3 T melted butter.   preheat and melt it in your size 8 or 10 inch cast iron skillet and pour half of it into your milk and egg mixture.  I use my stove top for this step. Leave the rest in the pan on low. 

3 T (more or less) raw cane sugar.  you can put less but you may not get that crusty sweet top that pairs well with the tartness of the blueberries. 

1 T vanilla

pinch salt

3/4 unbleached organic AP flour 

1/4 cup wild blueberries, frozen (my favorites are found at Trader Joe's and are wild harvested from the Boreal forest in Canada) I really do think the tiny berries work great here.  I add half to the buttered warmed skillet bottom, pour in my batter and sprinkle the rest on top and pop into the oven.  

Bake for 20+ minutes, until puffed and set in the center. 

While your Dutch baby is baking, set your timer on your phone because you don't want to forget it, ahem.  take your phone outside in your backyard and walk around with your pajamas in the rain (if you are so lucky) and enjoy this time while your breakfast cooks. This is part of the "recipe" so you must do it for the pancake to come out!! :))

I hope you have a wonderful weekend.  I have a lot of work to get done at home today.  But I plan to do it well fed and very well caffeinated. OK, I'm off to find those wool socks I already packed away because we will wake up to 40s tomorrow! 

xo, ~tina

May showers

 

It's raining, again seems to be May's theme.  These snapshots are in between the rains, outside and during them inside.  They say April Showers bring May flowers.  So what do May showers bring? Hopefully June vegetables.  The tomatoes, zucchini, butternut (must remember to remove pots from on top of them), cukes and potatoes all seem happy.  I do believe that when the sun finally makes an appearance, everything is going to explode.  The Herbs are all happy too.  

I have been going outside as much as possible to check on the gardens and the chickens (and chicks) in between storms.  There is mud, a lot of it.  Not to worry though, because soon it will be HOT and the wet cush of the spring will only be a memory.  

Inside during the storms I have found a lot of time to spend cleaning, rearranging and stripping beds (tackling laundry piles).  How about you? How are you spending these last few days of the month? How's your weather?  

Broccoli and Cheese Soup

 

We are down to just 2 pumpkins, and at the rate I'm giving them to the chickens, they won't still be here when the Winter Solstice arrives.  I gave them (the chickens) one yesterday and today I gave them a whole bunch of asparagus ferns.  It has been a few nights and mornings of freezing weather, and not too much above, during the day.  Today is 50 degrees and sunny and it felt so nice.  The house is cold tho and I'm itching to light that first fire, not yet...not yet!  It feels like a very special thing, that first fire.  I'm waiting for the right time.  In the kitchen I made Chili a few days ago and now Broccoli and Cheese Soup, with lots of onion, garlic and pepper.  It is a soup I have made for a long time, tweaking it and changing it ever so slightly.  I think I'm settling in on this version right here and I wanted to share the recipe, so you can make it too.  

~ Broccoli and Cheese Soup ~

Start by steaming 4 cups of broccoli by chopping 

while the broccoli steams start your soup:

1 small onion

1 carrot

1/2 stick butter

Saute' til soft

add 1/4 cup of flour and cook for a few minutes. 

add 1 quart of stock (beef, chicken or veggie) 

Add 1 cup 1/2 and 1/2

Add 1 package of cream cheese

1/4 cup of Parmesan cheese

cover and simmer.

Add the steamed broccoli to the mixture.  

Add freshly grated cheddar cheese, take off the heat and stir it in.  

I season the soup at the end.  

I add a generous amount of granulated garlic, celery salt, onion powder and pepper.  

I leave large pieces of veggies, you can blend it or mash it if you like it smoother.