Whole grain and allergy-friendly banana date muffins

I had the worst time trying to title this post. Really.  I can handle putting "gluten-free" and "vegan" in a title, but not the string of modifiers I'd need to accurately describe these banana muffins. Did I mention they're 100% whole grain? Well, they are.  And they're free of all refined sugar, sweetened instead with dates and the banana itself. But you know, they don't taste like virtuous muffins. They're moist and fragrant and wonderful--just like the banana bread you grew up with. (That banana bread is now just conveniently packaged in a healthy individual serving size.) And for those of you baking for food-allergic loved ones, these are free of the major eight food-allergens as well as corn and sesame.



Whole grain banana date muffins (makes 6*)

56 grams pitted dates, chopped

1/2 cup boiling water

1 banana, mashed

1/2 cup unsweetened hemp or rice milk

2 Tbsp ground flax seeds

100 grams teff flour

50 grams fine brown rice flour

1/2 tsp baking soda

1 tsp Saigon cinnamon

1/4 tsp fine sea salt

Preheat the oven to 350 F. Line a muffin tin with paper liners, then spray with nonstick cooking spray.**  Set aside.

In a large bowl pour the boiling water over the chopped dates. Let sit for 10 minutes, then mash as well as possible with a fork. Add the hemp milk, banana, and flaxseed; stir until combined. Sift in the remaining ingredients. Stir until just combined; then spoon into the prepared muffin tins.  Bake for 20 minutes, until a knife inserted comes out mostly clean. (There will be some steam and maybe a crumb or two involved.)  Remove from the oven, and let cool for 30 minutes before serving.  These will be best eaten within a day of baking.

*I make batches of six because I've found that gluten-free baked goods don't last as well as those containing wheat. This way my family of four gets the muffins they want without leftovers that will dry out. Feel free to double this if you need 12, but add 2-3 minutes to the baking time.

**Or you can lightly oil the tin. You may want to use liners if you're going to be sharing.

Wordless Wednesday: An ode to [first-of-the-season] asparagus

Frugal April, day 26: A "date night" dinner for under $10

My husband and I rarely go out to eat anymore, now that we have kids and are trying to work with both a budget and food sensitivities. It's just not practical. Not only that, but I've found that I'm just not that into restaurant food that I know I can make at home. I'd rather just go out for our anniversary to a really nice place and have the rest of our date nights at home when the kids are in bed. That way we can cook together, eat whenever we want, and even {gasp} have date night in sweats if we're feeling lazy. (Usually I try to look nice for a date night, but sometimes life just gets in the way.)  I've found that living on a budget with young kids at home it's really difficult to spend quality time alone with my husband.  Date nights for me are worth a little splurge, and since most of our meals run about $5 I don't mind spending $10 on a date so that we can just be a couple of adults in love one night a week.

I recently picked up the latest edition of Cooking Light magazine, and was thumbing through it when I saw a non-traditional paella recipe that looked divine. It was a little bit Spanish, a little bit American Southwest. Corn, tomatoes, poblanos... and that tiny pinch of saffron that makes paella, well, paella.  The recipe calls for clams, which can be fairly inexpensive if you buy them on sale. There's no need to buy the two pounds of clams the recipe calls for if you're on a budget. And saffron, though expensive, is usually used in such small quantities that it's not a terrible buy for the occasional special meal. (This recipe calls for only 1/4 tsp of saffron threads.)



So this weekend we had a date night in. My husband even cooked this himself! (He's no slouch in the kitchen, but it's unusual for me to let him into "my" space. I know, I'm terrible and should learn how to share.)  I did sneak in, though, when I remembered the recipe called for 50 minutes of cooking for the rice. Even short grain brown rice will burn if left that long in a 450 degree oven. So if you make this, pay attention and start checking at about 30-35 minutes.

The verdict? This recipe is fantastic, but next time I'd probably make it without the clams. I mean, they were fine. I like clams. But the rice was so good with the veggies by itself that I see no need for the addition of shellfish. Try making it with artichoke hearts or roasted red peppers instead of the clams, and this will be even less expensive. I think I spent a grand total of $8 on this, since I had saffron in the cupboard already and used frozen corn kernels instead of fresh. (I purchased 1 gram of Spanish saffron for $10 at the international grocery about 2 months ago and have already used it in several dishes. Not an everyday spice, but one that will last a while if used judiciously.)  With the amount of saffron I used, I would say that this ended up being about a $8.75-$9.00 meal.

Frugal April, day 25: Buy those spices in bulk!

Cooking with spices is one of the joys of being in the kitchen. I don't derive visceral pleasure from the smell of bacon like many--though I do think it smells good on a cold winter day. My pleasure comes from the aroma of toasting or steeping herbs and spices--my favorites being cardamom, ginger, cinnamon, cumin, ... Okay, I like a lot of spices. I've never been one for using potpourri or scented candles at home; I just put something on the stove or in the oven and let the smells of real food carry me away. (Actually, one of my favorite aromas is not a spice at all.  As I've mentioned earlier, even the smell of coffee is enough to wake me up in the morning.)  I suppose I'll take this moment to express my sympathy to those people who have compromised olfactory glands. Not being able to smell would be horrible for me.



Spices can be expensive, though--really expensive if you're not careful with your shopping. Buying spices at the grocery store--whether Giant, Wegmans, or Whole Foods--is a racket. You buy a tiny jar with about an ounce or two of what is probably stale cardamom for $10. I mean, come on. First of all, cardamom loses its flavor very quickly after grinding, so you're already buying an inferior product. Then, you're just paying for the packaging. That tiny glass jar is why you're spending $10--even if cardamom is a pricey spice to purchase. So let's think about this for a minute, and find a better way to add flavor to your food.



The first tip, and most important: Buy. In. Bulk.  Seriously. If you don't do anything else, just buy your spices in bulk.  Wegmans has a little wall of spices in not-so-pretty clamshell containers in the natural foods section (at least at our store). While it's not ideal, the spices there are still cheaper than in the baking aisle.  Move away from the baking aisle. You can buy spices in bulk wherever you wish, though I'll offer my favorites in a minute. The point is, save whatever little glass jars you have in your cupboard right now and refill them. Or buy larger glass jars and fill those.  I have a combination of old spice jars, little sealable jars I bought at Ikea, and some jars from World Spice in Seattle. Anything will do, but glass is your best bet. I couldn't find caraway at the international market this last week and needed it for some bread. I ended up buying that little plastic  vessel at Wegmans for about $2.50-- a whopping $3 less than the container in the baking aisle--and refilled my caraway jar at home.



Where best to buy spices in bulk?  I have two answers for you, and both require little additional effort. The first and most local solution (for you, for me, for most people) is to find an international grocery.  I can find a good-sized bag of dried ancho chilies for $2, a plastic bag of Mexican oregano for $1, a 7 ounce bag of cumin seed for $3, and even a five ounce bag of whole cardamom seed for $8. That is a huge discount from the average grocery store price. I can find most of what I need there, either in the Indian/Middle Eastern aisle or in the Latino foods aisle at the other end of the market.



Not everything is easy to find at an international marketplace, which is why I order from World Spice in Seattle.  When we lived in Washington I would visit World Spice every time I went in to the aquarium with the kids or to visit my grandparents down by Lake Washingon. There's something so indulgent about walking into a store dedicated to herbs and spices.  The spices line the walls in neat little glass jars.  You can open each one and take a lingering sniff.  (The hard part is physically going there instead of ordering online, and still staying within your budget. I always wanted everything.) You can order from there or a place like Penzey's, too. It really doesn't matter. What you want is a place you can order spices from (in bulk, of course) that offers those hard-to-find spices and blends.  I order smoked paprika and some specialty chilies from World Spice, as well as smoked salt and the loveliest of Saigon cinnamons. Occasionally I'll order Mayan Cocoa or chipotle chai from them as well--usually as the weather's getting cold. Both blends make intense and slightly addictive hot beverages.  World Spice is more expensive on average than the international grocery, but it's still a really good deal when compared to those baking aisle prices. (Did I mention you should stay out of that aisle? Because you should--at least for spices.)  My best tip for ordering from a place like World Spice is to save up your order and do one every few months. I tend to order seasonally (e.g., extra cinnamon and sage in the fall) and in larger quantities each time so I save on shipping.



When you buy spices in bulk, there's one tip I can't recommend enough: Buy them whole. Sure, you could buy them ground for convenience if you really want to, but they stay fresh a lot longer if you leave the spices whole in the jar until you're ready to cook. I have a mortar and pestle for crushing things like allspice and cardamom seeds, and my trusty little coffee grinder for chilies and for when I don't want to bother smashing things by hand. (Errr... mortars and pestles are great for stress release. Just saying.)

And a quick word about spice blends: If you can get dried chilies at an international grocery, try making your own chili powder. We go through the stuff at an alarming rate, so I tend to use my little coffee grinder to pulverize chilies, cumin, paprika, and a little garlic and onion powder. Try looking up recipes for other blends from different regions of the world, and go to town.

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A final word for gluten-free and food-allergic folks: Be careful about your spices. Some brands use fillers in their blends (World Spice is NOT one of them). Another benefit to buying at a reputable spice market is that you know what's in your spices. 

Frugal April, day 24: Simple sausage and greens

Normally I like my greens simple, with a little olive oil, lemon juice or vinegar, and a sprinkling of salt. As part of our Chicama Run CSA pickup last week, though, we received a package of smoked pork kielbasa and my thoughts immediately went to collards. Collard greens are hearty, and perfect for cooking with something a little smoky... something like kielbasa.  This was the ultimate minimalist meal, and so tasty. The sausage and greens were such high quality that I really didn't need to add much at all. I served them with a side of quinoa cooked in vegetable stock for a perfect meal.



Simple sausage and greens (serves 4)

1 Tbsp olive oil

1 lb smoked pork kielbasa* (preferably local and organic)

1/4 cup dry white wine

1 large bunch collard greens (1 1/2 to 2 lbs), chopped into bite-sized pieces

salt and pepper, to taste

Heat the oil in a large skillet over medium-high heat.  Add the sausage, and sauté until brown (about 5 minutes). Remove from the skillet and set aside.  De-glaze with the white wine; then add the greens.  Slice the sausage on a bias into 1/2-inch-thick pieces. Return the sausage to the skillet; give the mixture a good stir.  Reduce the heat to medium and continue to cook, stirring occasionally, until the greens are tender but not mushy--about 10 minutes. Season with salt and pepper.  Serve immediately.

Cost per batch: about $7 if using local, organic products  (I used meat from our CSA and with my current budget only spent $2 on the greens, making this a little less expensive for me--closer to $5.)

*Make sure you read labels. Some sausage has gluten ingredients.

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Happy Easter!

Frugal April, day 23: Homemade corn tortillas

After months of looking at the recipes in Viva Vegan, I finally made my first batch of homemade corn tortillas this past weekend. I love corn tortillas, but the store-bought variety can be a touch dry.  Homemade corn tortillas, however, are a revelation. They're so good. We used them simply, making quesadillas for lunch. (I snuck one or two for myself as I fried. Shhhhh... Don't tell.) My husband and kids had simple 'dillas with jack cheese, pictured below, but I filled mine with guacamole and lightly mashed black beans instead of dairy. (It was gone before I thought to photograph.)



I've still got a while until I perfect round tortillas, but for shaping with a rolling pin and waxed paper I think I did pretty well.   PS: If you think corn tortillas are cheap eats, try making your own. I spent $0.98 on my 5 lb bag of masa harina last week on sale. Better and less expensive? Count me in.

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Go check out Cybele Pascal's Allergy-Friendly Friday for this week! I've shared my recipe for crêpes.

Frugal April, day 22: A question for all of you

It's Good Friday and a fasting day for much of the Christian church, so I'm going to refrain from posting food photos today.  Instead, I'd like to ask you all a question.  Please comment, even if you normally just lurk!  

[caption id="" align="alignnone" width="400" caption="blue kale sprouts"][/caption]

I have gotten so much from being more conscious about my spending this month--grocery and otherwise. It was a goal for my Lenten season this year anyway, but this month conscious spending was also necessary.  I'd like to continue the series on frugal eats and treats after April is over in an the very least a weekly post.  The reason I won't be doing it everyday is that some of what I will be eating for little immediate out of pocket expense will have been pre-paid CSA food, so I realize that it did have a cost to me at one point. Some of what I will be eating will not have a low grocery-store price, and so won't fit into a "cheap eats" setting for most of you even if it was a 100% CSA meal for me.

[caption id="" align="alignnone" width="400" caption="new growth on the blueberries"][/caption]

So, the question: What is your dollar limit for a frugal dinner for four? $5? $10? Another amount? Please share! Once I know what you would like to see I can start working on healthy, delicious foods that fit into those price ranges.  I see lots of meals out there in the $10 range, but part of me wonders how frugal this really is.  If I fed my family $10 dinners every night, plus breakfast and lunch, my grocery budget would be pretty high. I think $10 is reasonable for a nice meal, sure--but there are many people who survive on less. Far less.   Feel free to connect on this post, via email ( cardamomandcastiron {at} gmail {dot} com ), or on Facebook.

PS: Remember to enter the giveaway before May 1st!

Frugal April, day 21: Pan-roasted plums with honey and browned butter

Ever since I read that NY Times article about sugar I've been thinking a little more before I go and bake something sweet. I'm not about to give up sugar completely--how else would I enjoy chocolate?--but I am trying to eat less of the refined stuff and focus on fresh and dried fruits as alternatives.  During the summer I enjoy raw, fresh, local fruits as the ultimate dessert. Occasionally I'll top berries with a little cream, but often I'll skip any adornment. This winter, though, I started realizing that simple cooked fruit--whether roasted or poached--could also make for a satisfying end to a meal. Apples and pears are perfect in cooked applications, but this week I got a good deal on black plums at the international grocery down the street. Pan-roasted with a little organic butter and a drizzle of local honey, and I quickly had a company-worthy dessert easy enough to prepare to accompany a weeknight meal.



Pan-roasted plums with honey and browned butter (serves 4)

3 Tbsp organic unsalted butter

4 plums, pitted and quartered

1 Tbsp honey

Melt the butter in a large skillet over medium heat. Continue to cook until the butter gets a little foamy and starts turning color.  Add the plums and cook, stirring occasionally, for five minutes. Drizzle the honey over the plums and stir gently. Continue to cook for an additional five minutes, until the plums have caramelized a bit and have a little give when pressed down gently with a spoon. (You don't want them mushy, just a tad bit soft.) Distribute the quartered plums into four bowls; spoon a little of the butter and honey mixture over the top of the plums.  Serve alone, or with a little vanilla ice cream.

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Shared at Allergy-Friendly Friday 9/2.

Frugal April, day 20: The payoff

A while back I wrote about my family's decision to seriously tackle our debt a la the Dave Ramsey plan. This month we thought we were going to have a huge set-back with the looming government budget crisis, so we set up our own April budget to work in case of having only one paycheck.  Since the government didn't shut down, we had that second paycheck back and hadn't allocated where it should go. The obvious choice was our debt since we had the goal of paying off every last cent by our anniversary in June. And guess what? Being frugal pays off.  I just sent in the very last payment with that money we weren't counting on, and because of it...



Free of all debt, and earlier than our goal!  We're FREE.  I cannot begin to say how happy this makes me.  It's taken a ton of effort and some major attitude shifts.  But now that it's done I don't mind admitting how much we paid off: $54,175 (gulp) of student and car loans in 18 months. We averaged about 40% of our income every month thrown at the debt, plus any extra money brought in.

Only a few days left of Frugal April, but a lifetime to benefit from basic changes in lifestyle. And we're teaching our kids something that I didn't learn when I was young (may my parents rest in peace)--that being frugal isn't a fault.

Have a lovely day, everyone!

Book review and a giveaway: What We Eat When We Eat Alone

My library card has been getting a workout lately, and not just for my bedside novels. I have a long-standing love affair with books; it doesn't matter to me whether the books I read are fiction or nonfiction. Next to my bed lately have been the likes of Louis de Bernières' Corelli's Mandolin and Birds Without Wings, and Laura Hillenbrand's Unbroken--all of which I highly recommend. Reading war stories can get a little heavy, though, even with the beautiful prose in Birds Without Wings, so I've also checked out a number of cookbooks to get my creative side working a little harder.  I'm one of those people who would happily read every word in a cookbook--experiencing every chop and slice in my head as I peruse the recipes. While I enjoy photos of those recipes, I'm just as happy to imagine them without any help from photography if the writing is good. (I know, I know--blasphemy for someone who writes a food blog.)

Deborah Madison--author of many veggie-centric cookbooks--has created along with her artist-husband Patrick McFarlin a wonderful little book about our private eating habits.  What We Eat When We Eat Alone is a collection of anecdotes about eating solo, as well as one hundred recipes based on some of  the people interviewed about their habits. It's witty and engaging--a genuinely enjoyable read for anyone interested in food and who occasionally eats alone.  Madison's husband has styled and illustrated the book in a way that really fits with the lightheartedness of the text. There are no glossy photographs of food in this volume to distract you from the stories within.

What We Eat When We Eat Alone is less a cookbook than a study in human behavior. What do we eat when we're behind closed doors and cooking for nobody but ourselves? Is the food comforting? Quick and easy? Fancy-schmancy?  Madison has interviewed many people over the years with that simple question, and the answers are fascinating. Some people eat lumpy Cream of Wheat--oddly enough one of my favorite breakfasts in college when I still ate wheat. (I actually loved the lumps.)  Others prepare elaborate meals.  Some of the generalizations are, well, exactly that--generalizations. Madison writes that many of the men she spoke to prepare meat for themselves, while the majority of women don't bother. (That may sound horrifyingly stereotypical, but it really works that way in my home so I don't doubt that she got those answers.)  To be fair, there are stories of men and women who don't follow those stereotypes at all.

One of the interesting issues in Madison's writing is the idea that most of the people who cook for their families (generally women, but men too) would choose something quick and easy--may I say boring?--to eat when their loved ones were away. The mom who prepares meals for four nightly may have a simple plate of cheese and crackers as a break from cooking.  I understand that from experience. If my family's gone or I'm cooking for myself after the kids go to bed and my husband is out of town, I often have chips and guacamole. (And apparently, according to the book, I'm not the only one. Guacamole is popular.)  It really makes sense--sometimes eating alone is your chance to kick back and do nothing.

On the other hand, eating alone can be a wonderful chance to do everything. Madison writes about people creating multi-course meals for themselves when their families are away. And while I understand the not-wanting-to-cook-on-nights-off sentiment above, as a food lover I am tempted to make myself a wonderful meal when my husband is off doing whatever it is he's doing for the government. When [my husband] was on sea duty I cooked for myself often--at least a couple of times a week. Sometimes I made family meals and shared with our daughter, but other days I wanted to cook something that I wanted and that nobody else liked.  (PS: This theme shows up a lot in the book.) Sometimes we don't like what our family members like.  For instance, I would eat mushrooms every day. Every day. My husband hates them with a fiery passion. Says they're slimy. So when he was on duty I would frequently make an elaborate mushroom-based meal. Or even just sauté a jumble of cremini mushrooms with olive oil and garlic and call it a meal.

The recipes in the book look good for the most part, but I hesitate to call this a cookbook in the way that most cookbooks are full of recipes. The food in Madison's book is based on the answers given to her question about eating alone.  I actually love this about the recipe side of the cookbook. Some of the recipes are bizarre and not food I'd ever in my life eat (pickled herring, anyone?) but a few dishes stand out as things I'd make for myself when I next cook alone (such as the soft avocado tacos). The recipes, I think, are more meant as companions to the vignettes within the book--not as the core of a revolutionary cookbook. Make the recipes if you want--I will probably pick up a few of them as ideas--but read the stories attached to them. The stories are much more important.

One thing in What We Eat When We Eat Alone seemed a little off at first glance as far as the theme goes: Madison goes into the importance of knowing how to cook, and also later writes a chapter on what amount to seduction foods. At first I was a little put off by the end of the personal stories, but at second look I realized that food is an intensely personal thing--meant to be experience and shared.  Not everyone, of course, will be cooking to seduce. (Although even after I've been with my husband for nine years there are plenty of opportunities to have date nights in.) But all of us will at some point cook for ourselves. Madison writes that it is important to know how to do so, because parts of life are lonely. Whether just moving away from home, cooking for yourself after a breakup, or moving into a new part of life after the kids are gone and your significant other has passed, all of us at some point will experience food alone. This is what the book is about. It's about the personal joys of food, and the cycles of life that allow us or require us to enjoy our own company. And that is why I loved this little book.

The beauty of Madison's book is not that it's a good cookbook--it's that with food we see a little into other people's lives when they're alone. And we see that we're all very similar in a sense. Everyone has their little food secrets. I have mine; I'm sure you have yours.  In fact, please share in the comments. What do you eat when you eat alone?  I'd like to give away a copy of this book to anyone who'd like it. All you have to do is tell me your favorite "alone" foods and why you like to prepare them for yourself. I'll draw a winner on May 1st and will send you your own copy to enjoy.  Happy reading (and eating)!

Frugal April, day 18: Massaged kale salad with fennel and orange

Since the weather finally turned nice (save for the tornado warning Saturday night) I've had a hankering for a big green salad. I love cooking and baking, but sometimes it's just nice to have a raw meal.  Luckily, this week was a good one for produce shopping as well. I scored some kale for $0.79/lb, fennel bulbs for about $1.20 each, and a pretty big bag of navel oranges for $3.00 on my last shopping trip.  What better way to celebrate the advent of spring than to make a simple massaged kale salad with the other treats I purchased?  (My blue kale is sprouting on the balcony, too!  Even more reason to celebrate.) The sweet anise and citrus flavors offset the slight bitterness of the kale well; a simple vinaigrette of lemon juice and olive oil adds brightness.



Massaged kale salad with fennel and orange 

juice from 1/2 lemon

1 Tbsp extra virgin olive oil

generous pinch kosher salt

1 bunch kale, shredded or cut into a chiffonade

1 fennel bulb, cored, quartered, and thinly sliced

1 large navel orange, peeled and roughly chopped.

Whisk together the lemon juice, olive oil, and salt in a large bowl.  Add the kale, and massage for about three minutes--until the tough fibers have broken down.  Stir in the fennel and orange. Let sit for at least 30 minutes to allow the flavors to marry.

Approximate cost: $2.50

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Shared at Primal Cave #15.

Frugal April, day 17: Food ideas for Passover and Easter

My, how the holidays snuck up on me this year. Today is Palm Sunday, which is the last Sunday before Easter. For nonreligious folks, it's the day that Jesus rode into Jerusalem on a donkey--greeted by people waving palm branches.  (It's also the start of Holy Week.)  Thursday is Maundy Thursday or the celebration of the Last Supper (Christian) and Passover (Jewish). This week I've read a lot of blog posts with ideas for Easter and Passover food, so I thought I'd pass along some of those ideas to you.

Joy the Baker has an ingenious twist on traditional hot cross buns for Easter--biscuits!  These look like they'd be easily made gluten-free. (If anyone makes these, let me know! I'm not sure I'll get to them this week.)

Stephanie at the Crock Pot 365 blog has an index of Easter recipes, including multiple takes on the traditional ham and lamb dishes. Her honey lentils look especially intriguing, though.

Mark Bittman has a post on spring lamb with a simple preparation. Bittman also has a modern Passover Seder menu up on Epicurious. Speaking of Epicurious, here's a pretty all-inclusive guide to Easter meals and egg decorating.

Cybele Pascal has a nut-free charoset recipe that I'm going to have to try.

The ever-amazing Martha Stewart doesn't disappoint, either.  Here's a page on her website with plenty of inspiration for simple but impressive Easter foods. (Full disclosure: I am fascinated by M.S. and wish I were a little more like her. Uhh, without the house arrest thing.) She also has information on Passover for those who might not be familiar with the holiday, and plenty of recipes appropriate for the day.

Ricki over at Diet, Dessert, and Dogs has a recipe up for mocked chopped liver. (No, that's not the point of this blog post. Hold yer horses.)  At the end of her post is a list of last minute holiday recipe ideas. Check them out! They look fabulous.

For all those lovely links, we'll probably be doing simple food here--crêpes with fresh fruit and honey, cardamom-laced coffee (just like my mom made it), and sweet potato hash.   Frugal, but still a little fancy. (And delicious.)

Frugal April, day 16: Kid-friendly lunch (and art)

Many of you with little kids have done fun food "art" before.



It's easy, good for picky eaters, and actually quite budget-friendly.



Rice cakes go on sale a lot, and are naturally gluten free.



They also have a neutral taste and are easily spread with peanut butter, cream cheese, hummus, or any number of other things.



Today we had rice cakes with organic peanut butter, accompanied by a plate full of raisins, and sliced apple, carrot, and banana.



Healthy, inexpensive, fun to play with, and delicious! (Who could ask for more?)

A nice happy weekend reminder: Go visit Cybele Pascal's Allergy-Friendly Friday post for some great food links!  I've got my pistachio rosewater gelato on there for this week. Enjoy!

Frugal April, day 15: Date purée for baking

I ran out of sugar yesterday, which is probably a good thing considering this article about refined sugars from the NY Times. (Ugh.) I really wanted to bake this morning, though, so I had to improvise with something already in my pantry.* When I was testing for Quick and Easy Vegan Bake Sale I remember making a date paste that sweetened a whole host of sugar free goodies, so I figured I'd make something similar this morning.  I lent out my copy of the book, though, so instead of doing a quick look-up I had to make my own version inspired by the recipe in Carla's book. Look for this in future recipes!  (I'm hooked. This stuff is great!)



Date purée (makes 2 cups)

1 lb medjool dates, pitted and coarsely chopped**

1 cup boiling water

Place the chopped dates in the bowl of a food processor.  Pour the boiling water over the dates; let sit for 15 minutes.  Puree for 2 minutes, pausing to scrape down the sides of the bowl if necessary.

* I'm glad I've had these dates in my pantry for a few weeks! It looks like baking sweets will be a "sometimes" thing now if I cut back on refined sugar, if only because medjool dates are too pricey to use all the time! Not that this is really going to be bad for my  health...

**Use a lightly oiled knife or kitchen shears for easier clean-up.

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Shared at Allergy-Friendly Friday 8/12/11.

Frugal April, day 14: Make that latte at home.

I've got something to admit to you: I've been drinking coffee since I was about four. Granted, when I was four years old I was drinking milk and sugar with a drop or two of decaffeinated brew with the grownups at my grandmother's house.  Somehow--somehow--I ended up completely in love with that slightly bitter beverage. (I can't imagine how.)  I honestly don't care whether my coffee is regular or decaf--just the flavor and warmth are enough to get me going in the morning.



The biggest problem with loving coffee is by far the cost. (Well, and the calories in those highly sweetened pseudo-coffee beverages at certain large chains.) A basic latte with soy milk will cost you well over $3. If you want extra coffee, flavoring, or a larger size you're looking at upwards of $5.  Even basic black coffee will run you $1.50 to $2. For plain, black coffee. (If anyone wondered how those chains make a profit, just look at the prices I just mentioned. Come to think of it, I should open a café around here.)  I have a solution for you: invest in a couple of basic tools and you can make coffee at home that's both cheaper and infinitely tastier than the stuff you buy at a coffee shop. And no, you don't need an expensive espresso machine.

First tool: Bialetti espresso maker. While this isn't going to make true espresso like the kind you get at a coffee shop from a high-pressure machine, it will make a great demitasse cup full of almost-espresso that works nicely in lattes and cappuccinos. While I have a more pricey espresso machine now, I used to use my Bialetti all the time. I kind of miss it. (If I thought someone would buy my machine I'd go back to a Bialetti in a heartbeat.  The machine is great and makes good espresso and foamy milk, but it takes up a ton of room on my counter and is a pain in the butt to clean.)  The Bialetti is  very simple contraption--easy to operate if you can read directions. And it'll run you under $30.  That's only about nine tall soy lattes' worth. Trust me--it'll pay for itself within a couple of weeks if you drink lots of java.  If you end up wanting a fancy machine later, you have plenty of time to save up for one. [My espresso machine] is actually one of the very few kitchen purchases I kind of regret, though... just so you know.



Second tool: Milk frother. This obviously is a cheater's method of foaming milk, but is so easy it should be illegal. And no risk of nasty steam burns.  (I've gotten one or two in my years of making coffee. They hurt. A lot.)  Heat the milk, insert the frother, and press the "on" button. It's that simple. Just make sure you have a container tall enough to allow for swirling milk.  You can buy one for $20-$25. Once again, about seven soy lattes.

And the ingredients, of course.  You can buy any kind of coffee you want. Just make sure it's a fine grind.  As for milk, I tend to use homemade almond milk for my lattes. Soy milk makes better cappuccinos, since the protein content allows for better foaming.  This week I bought some of the So Delicious coconut milk and have been using that for my coffee. (I might be hooked. It's so creamy.)  The price of these ingredients is whatever you want to spend, but I can make a grande almond or coconut milk latte for under $1.



Oh, and the price is even better if you just want a plain black cup of coffee. If the issue is time, buy a programmable coffee maker and set it the night before.  I have a Cuisinart 12-cup machine that's paid for itself many times over. I bought it on sale a couple of years ago, and it's never done me wrong.

So a recap: For about $50 initial cost--less than a month's worth of daily lattes--and five minutes a day you can invest in the equipment to make your own coffee at home. Spend another $10 on a travel mug and you can make it to go. That's a modest investment for years of homemade lattes.

Frugal April, day 13: Links and a gratuitous photo of my cat

Today I don't have any food pics for you.  I'm spending the day doing recipe tests and baking bread, which makes my home smell lovely but doesn't really offer anything to you Readers. (By the way, there are plenty of frugal recipes in the books I'm testing for!)  So while you wait for teaser photos and more recipe posts, take a look at what I've been reading this week on the web. But first, my cat Mae. I took this picture when we lived in Washington state, and it's still my favorite photo of any of my kitties.



The folks over at the Bob's Red Mill blog are giving away a copy of the new Babycakes cookbook, Babycakes Covers the Classics.  I was disappointed by the first book, since it uses spelt a lot (in a "gluten-free" cookbook!), but according to the review this one is completely gluten-free. Joni at Just the Food is giving away a copy of Quick and Easy Vegan Bake Sale (which I reviewed over the weekend). So while I am not giving anything away here, what's more frugal than free books?

Poor Girl Eats Well has a recipe up for linguine with creamy scallion pesto that looks delicious.   If you're more in the mood for soup, check out this white bean soup with chile paste. Both recipes are easily modified to be gluten- and dairy-free. (And they look great.)

Here's a great reminder that bulk spices are a much better buy than the bottled ones you see at the store. (And they tend to be fresher!)

Daniel over at Casual Kitchen has a wonderful and thought-provoking post about why the terrible economy might not be all that terrible for us in the long run.

After all the allergy testing it looks like we've do dodged the true allergy bullet, and are instead dealing with lots of intolerances. (More upcoming tests with GI specialists pending.) Christina over at the From Scratch Club has a thoughtful and heart wrenching post about her family's journey with food allergies. Please take a moment to stop by and read it.

 

Frugal April, day 12: Gluten-free spinach pie

My mom used to make a cheap but delicious meal out of leftover rice, some eggs, cheese, milk, and a can of tuna. The recipe is so ridiculously simple and cheap that I made it a lot in college and when my husband and I were first married (and broke). At some point I realized that I could experiment with fillings other than tuna, and have gone with broccoli, roasted red peppers, and lately, greens.  One of the cheapest way to get your greens is to buy a bag of frozen, chopped spinach. And a bonus? You don't have to try to get the sand off the spinach when you're ready to cook. This pie is perfect for spring, and is more heavily vegetables than some of the other rice-crusted savory pies I make--which I will share soon. It's really the perfect one-dish meal, since it has grains, veggies, and a healthy dose of protein.  Add a green salad or cut fruit to your plate and you've got an easy and inexpensive meal sure to impress.  If you're short on time, prepare this in the morning, cover, and refrigerate until ready to bake. (You'll need to increase baking time by about 5 minutes.)



Spinach Pie (serves 4-6)

3 cups cooked, cooled brown rice

2 Tbsp olive oil

3/4 cup milk

4 eggs

1 tsp dried dill weed or Italian herb blend, depending on your preference.

1 1/2 tsp salt, divided

1 tsp black pepper, divided

1 16-oz package frozen chopped spinach, thawed and squeezed of liquid

1/4 cup cheese, optional*

Preheat oven to 350 F.

Mix the rice and olive oil in a large bowl. Sprinkle with salt and pepper, then press into a greased pie plate.  Set aside.

In the same bowl you mixed the rice in, whisk together the eggs, milk, salt, pepper, and herbs. Mix in the spinach.  Pour the spinach mixture into the pie plate and smooth the top as best you can.  Top with 1/4 cup cheese if desired.  Bake for 50-60 minutes, until set in the middle and golden on top.  Remove from the oven and let sit for 10 minutes before slicing and serving.

*I like to use freshly grated parmigiano reggiano, but feel free to use your favorite cheese or none at all. Without the cheese, this recipe works well non-dairy with a quick substitution of  unsweetened non-dairy milks.

Variation: Instead of topping with cheese, use feta and mix it into the spinach-egg mixture. (Use dill for the herb.)

Cost per pie: $5 or less, even with organic dairy and local eggs

Frugal April, day 11: Farmers market finds, and a small splurge

Farmers markets my absolute favorite place to shop. I enjoy supporting farmers directly whenever possible, both because I enjoy talking to them and learning more about their farms and because it is usually less expensive to cut out the middle man.  I generally shop at the Leesburg farmers market, which is a bit west of where we live, because it is open year-round. There are vendors for just about anything you can imagine, but winter is usually a bit quieter.  This time of year, though, is exciting. Many of the farmers are eager to talk about their upcoming growing season; you can find seedlings of flowers, tomatoes, and herbs; and some of the food vendors are coming back.



This week I was lucky enough to score a major deal on last-of-the-season apples. Only $1 a pound for these beautiful golden delicious apples!  While some farmers market produce can be pricey--at least to the hardcore budget consumer--there are still sales at various points in the season!   If you're looking for organic produce, farmers markets are definitely the way to go. Buying direct from the farm means the farmer profits more and you get better deals. Frugal foodie win!



And now to my splurge of the week.  On my way back to the car I stumbled upon a new (to me, anyway) booth: Simply Nut Free Chocolates. MaryAnne Klank has been making chocolates for years, and offers guaranteed nut- and peanut-free chocolates that are amazing. (And she offers them mail order as well!) I sampled a dark chocolate truffle with a bit of chili in it, and fell in love. I ended up splurging on chocolate bunny lollipops for my husband and kids. (I think they were $1.50 each.) There are plenty of dairy free chocolates, so if you don't mind shared equipment, many of these are vegan-friendly as well. Allergen information from her website:

All of the dark chocolate is processed on the same equipment as milk chocolate and may contain traces of dairy. The regular candy confections such as the velvets, creams and caramels are wheat free as well as nut free but we do make chocolate dipped pretzels in the same areas. We do not dip pretzels into our machinery to avoid cross contamination from wheat to the chocolate. There are no sesame products used in the production of the candy.

The Melodies are processed on shared equipment with barley malt and soybean oil and may contain traces of these items.

Have a happy Monday, everyone!

Cookbook Review: Quick & Easy Vegan Bake Sale

Okay, folks, here's the deal. I had meant to review Cybele Pascal's Allergen-Free Baker's Handbook this past week but the threat of a government shutdown meant that I couldn't go buy some of my beloved brown rice flour or any other "splurge" ingredients. (I know, I know. I love baking. Flour for homemade bread shouldn't have to be a splurge ingredient, but good brown rice flour is a lot more expensive than all-purpose wheat flour.) Now that the crisis has been averted and we're looking at a completed--and hopefully passed--budget deal this week I'll be able to get back working on the recipes from Pascal's baking book.

That being said, as much as I have enjoyed AFBH I am going to review a book much more exciting (for me, anyway) this week: Carla Kelly's Quick and Easy Vegan Bake Sale. I could really just sum this post up with the following imperative: "Go buy this immediately." Sure, I'm biased. I got to test for Carla's book.  But really, this is a virtual encyclopedia of vegan baking. Carla has tips and techniques, trouble-shooting, and chapters on virtually every baked good out there. Oh, and did I mention some gorgeous photos? I received my tester copy in the mail last week, and although I can't afford to bake anything fancy right now I can write about the test recipes I baked while the book was in production.



The first couple of chapters are new to me. I only had the privilege of testing recipes--not editing content. So I'd like to start with those initial pages in my review. Believe me, I read through them thoroughly, from the chapter on how to run a successful bake sale and a description of baking techniques (creaming, blending, rubbing-in), to essential ingredients and equipment for your kitchen. She even writes about storage of baked goods, ingredient substitutions (allert: great for allergies), and baking seasonally. And if you're new to baking, don't worry: The aforementioned pages are supplemented by a troubleshooting guide. All in all, this "how to" section takes up about 50 pages.  That's my kind of baking book.



The first chapter is entitled "Bars, Slices, and Squares," and includes everything from Elvis Blondies to Reideer Squares. Even Nanaimo bars. (If you don't live in the Pacific Northwest or British Columbia you may never have had one of these. Make that your first recipe to try. Seriously.)  I tested a few of these recipes, including the allergy-friendly Agave Crackle Cups and the Rocky Road Brownies. The latter isn't as allergy friendly, but can probably be adapted to GF flours.



Later in the book is a section on pies that I'd like to highlight really quickly.  I made several of these recipes during testing, and was so impressed. I tried both the [gluten-free] savory and sweet cornmeal pie crusts, as well as the chocolate and lemon pies. Both of the pies' secrets? Avocado. You can't tell me that's not completely awesome. And they were so. Good. I especially loved that I could get my avocado-hating husband to eat both pies without complaint. My chocolate cream pie-loving husband.



Then comes a section devoted to yeasted baking. Carla very smartly put her "how to" for yeasted baking with the yeasted goods. Yeasted baking is so much different from baking with other leavening agents that it really does deserve its own place.  I tried a number of recipes from this chapter before I went gluten-free. My favorite was the recipe for Sweet Long Coconut Rolls with Creamy Coconut Icing. They're a wonderful version of sweet bread--so wonderful I didn't have time to take a picture of them before they were gone from my table.



If you're more a savory kind of person, you won't be disappointed. There's a chapter near the end of the book with all sorts of great options.  (Hint: If you're planning on doing a bake sale, make at least a couple of these for variety. I can almost guarantee they'll sell out first.)  I don't honestly remember which recipes I tried other than the one I ended up baking several times after testing closed. That recipe was the arugula tart. It's free of gluten, sugar, and soy--relying on soaked and blended cashews for its structure. Looking toward Easter, it's a great festive brunch recipe if you're having a few people over. Try to grab a slice before it's gone.



The final word: I highly recommend Carla's book, whether you're vegan or not, and whether or not you have other dietary restrictions. There's something in Quick and Easy Vegan Bake Sale for everyone--especially the people who tell you that baking without eggs and dairy is impossible. I didn't try one recipe that didn't turn out well and that survived sending with my husband to work. (I got plenty of compliments on my baking, but really have to defer to Carla for this one.) I got my copy gratis, but would spend money on it in a heartbeat. And (hint, hint) it's out just in time for the Worldwide Vegan Bake Sale at the end of this month. And Easter, and, oh, any occasion that could use a little baked love.

Frugal April, day 9: Gluten-free pantry essentials

I'm doing a lot of pantry cooking this month during my Frugal April project. It's actually been quite fun to come up with tasty meals with very little money. I may be a huge nerd about this stuff, but I like being resourceful. There's something really gratifying about preparing a meal for four out of whole foods from my pantry for well under $10--and having leftovers for lunch the next day.  But how does one do this? What ingredients do you need to have on hand? The answer to this really lies with your personal tastes.  I'd be pretty happy eating Mexican/Tex-Mex and Mediterranean food for weeks on end. As such, my pantry is going to reflect that. You may prefer Thai or Indian food.  (I certainly go through phases where I'd eat curry for every meal if I could.)  But there are basics here, and these basics revolve around a couple of key ingredients--namely, beans and rice. So here are the basics of my frugal pantry.  It's not an exhaustive list, and varies from month to month. Take your favorites, make changes, and stock your pantry for penny-pinching times.

Dried beans and other legumes: I always have an assortment of dried beans in my cupboard. I buy in bulk; I store beans in glass jars; I and cook them in my slow cooker overnight.  In my pantry as I write this post I have the following legumes: black (turtle) beans, pinto beans, navy beans, chickpeas, brown lentils, red lentils, and de Puy lentils.  I use different beans for different purposes, but most of the beans are interchangeable in soups.  Lentils cook more quickly, and are good to add protein to pasta sauces and soups.

Canned tomatoes: It's hard to beat canned tomatoes. Many cuisines use tomatoes, and canned are just as good as fresh for pasta sauces, curries, and batches of chili in a pinch.  I usually have crushed, diced, and whole peeled tomatoes in my pantry. If you're looking for the least expensive source, the store brands at Target and Wegmans have been the best for me lately.  I prefer buying Muir Glen tomatoes because they don't use BPA in their cans, but I can't always afford organic tomatoes.

[caption id="" align="alignnone" width="400" caption="tester for Alicia Simpson: roasted chickpeas"][/caption]

Spices: Spices are expensive if you don't buy in bulk. And their unit price is high. However, your pantry cooking will be really boring without them. Check out this page for spices categorized by ethnic cuisine. Pick your favorites, and stock up.  I have most of the spices on that list, and use them all. I've accumulated them a bit at a time, mostly at international markets.

Coconut milk: Canned coconut milk is an awesome pantry ingredient. It's good for curries of all varieties, some Latin cooking, and as a non-dairy alternative for heavy cream or milk in a pinch. I love coconut. Your best bet for inexpensive brands without preservatives is to go to an international market. I buy 15 oz cans for about $0.65 on sale and stock up.

Grains: Rice, quinoa, millet, corn, oats... All these are great gluten-free whole food alternatives to stocking wheat in your pantry.  You can even mill these into flour in a small coffee grinder if you feel so inclined. Quinoa is the most expensive of these, but can be found in bulk. I store these in glass jars, just like the beans. You can cook all of these for sweet and savory dishes.

Potatoes: I usually have both Yukon Gold and sweet potatoes in my pantry, as both are inexpensive and versatile. You know, "Boil 'em, mash 'em, stick 'em in a stew." Try unusual flavors, or cooking them in a different way. The humble potato can do so much for a menu on a budget.

Garlic and onions: I've lumped these together because I adore alliums.  Garlic, scallions, leeks,  shallots, and all sorts of onions are really great to have in your pantry. They add tons of flavor, and are surprisingly versatile. Raw, they're pretty pungent... But you can pickle them, saute them until golden, or my favorite--caramelize them and make the onions sweet as candy. Pair some leeks with potatoes, add a little butter or oil, and you've got an amazing leek and potato soup.

[caption id="" align="alignnone" width="400" caption="homemade chili powder"][/caption]

Eggs: Not shelf stable, but eggs keep a long time in the refrigerator and are budget-friendly. I didn't keep eggs on hand for a long time, but I get them with my CSA share now and am really happy about it.  I hesitated to include eggs here because good quality, humanely produced eggs are not cheap. But they are versatile, and using 4 eggs in a quiche or six eggs in a souffle as a cheap dinner for a family is frugal even if you're paying $4 a dozen.  (It still works out to a meal well under $5.)

Frozen veggies: Again, not shelf stable. But they're good storage foods. And cheap.  I can get a pound of just about any basic vegetable for $0.99 even with no sale. Just buy the store brand. I usually keep chopped spinach, broccoli, corn (really a grain), green beans, cauliflower, and edamame (a bean) in my freezer. If you're tight on funds, this is a great way to keep getting your veggies while saving a little money.

Dried fruits: Raisins, dried cranberries, and dried apricots are almost always in my pantry. I can make an impromptu dessert, muffins, and a healthy snack for my kids without forking out tons of money on fresh produce. Which I'd rather have, but sometimes you just can't do it. Raisins are also surprisingly good for cutting acidity in tomato sauces without adding refined sugar. (Just puree them in if you don't want the texture.)

Nuts: Almonds and cashews are good bets for vegetarian cooking, and for healthy snacks. I buy them in bulk on sale, and keep them in my freezer. Roast them and combine with dried fruits for trail mix, or make some of the awesome sauces from Veganomicon for a fancy, yet resourceful dinner. Soaked and pureed cashews make a fantastic substitute for heavy cream, by the way. (And they're more neutral in flavor than coconut milk.)

Flours and oils: Please see the pantry pages for each of these. Homemade is almost always cheaper than prepared when it comes to gluten free foods.

Unrelated: Please consider visiting this week's Allergy Friendly Friday post over at Cybele Pascal's website!  She's featured my stuffed veggie burgers this week as well as some other awesome-looking recipes. Also, participate in the fun!  I'm looking forward to seeing what every has cooking this week.

Teaser photo: Chipotle butternut squash bisque

Happy Wednesday!  Here's a teaser photo for a chipotle butternut squash bisque from Alicia Simpson's upcoming project, Quick and Easy Low-Cal Vegan Comfort Food.

Lemon meringue s'mores

We had s'mores last night as a sort of special dessert. The ingredients I bought aren't frugal, but with my penny-pinching on groceries I was able to afford Dandies marshmallows*, organic chocolate, and good graham crackers**. It was, after all, my Little Boy's second birthday--and I wasn't really feeling up to baking last night. About halfway into making the s'mores, though, I had a flash of brilliance. I'd just made some lemon curd with our CSA eggs and thought that maybe--just maybe--I could make s'mores with lemon curd instead of chocolate. The s'mores were... fantastic. Just like lemon meringue pie, but in classic s'more form.



*I buy Dandies because I refuse to support unethical sourcing of gelatin, and, well, because [Dandies] are fantastic marshmallows.

**Please source gluten-free graham-style crackers or make your own... The crackers in the photo are not gluten-free. (I have to eat gluten until my endoscopy in two weeks and so am cheating on this post because the s'mores turned out so well and I wanted to share.) Also, gluten-free graham crackers are super easy to make. Google for a good recipe.

Frugal April, Day 4: Homemade yogurt in the slow cooker

Organic yogurt is expensive. It can be really expensive.  I don't know about you, but I can't afford $3.50 or $4 per quart of yogurt at the store--and that's just the store-brand organic yogurt. A while back I started making my own yogurt with soy milk in the slow cooker based on inspiration from the Crock Pot 365 blog. I now make it with local dairy, but with the same technique.  This is a really basic recipe, but you really can't go wrong with it if you pay attention to the temperature. Crock pots insulate foods very well, so culturing the yogurt has always worked perfectly for me.  And no expensive yogurt maker necessary.  Make this plain like I do, and mix in fruit preserves if you like when you're ready to serve. I like mine simple--with fresh or dried fruit and a drizzle of local honey.



Easy Slow-Cooker Yogurt

1/2  to 1 gallon organic whole milk (preferably local and raw if you can get it)

1/2 cup organic whole milk plain yogurt

Pour the milk into your slow-cooker. Cook on low for 2 1/2 to 3 hours, or until the milk has reached 170 degrees F. Do not allow to boil. Turn off and unplug the slowcooker; let sit for three hours or until the milk temperature has reached 110-115 degrees F. (If the milk is warmer than that it will kill the live cultures and you'll just get sour milk.)  Remove about 1 cup of milk and whisk with the 1/2 cup yogurt in a bowl. Return the mixture to the crock pot and whisk until well-combined.  Cover the crock pot again.  Wrap with 1-2 large bath towels for insulation; let sit overnight (12-24 hours). Divide into airtight containers and refrigerate until chilled, or for up to three weeks.  Remember to save 1/2 cup of your yogurt for the next batch.

*For Greek-style yogurt:  After the yogurt has cultured, line a colander with a clean dish towel and place over a large bowl.  Add yogurt in desired amount. Place the bowl and colander in the refrigerate and allow to drain for several hours, or overnight. Allow 3 cups of the above yogurt per 1 cup desired Greek-style yogurt yield. (Use strained yogurt instead of sour cream in recipes, if you like... It's super versatile!)

Cost per recipe (1 gallon organic milk yogurt): about $5.50-$7, depending on the dairy.

CSA 2011: Opening Day at Great Country Farms (Photo Essay)

Happy Sunday! We were lucky enough to get a couple hours of decent weather yesterday morning, giving us some time to enjoy opening day out at Great Country Farms in Bluemont, Virginia. We have a produce share out there this year along with our full-diet share at Moutoux Orchards, mostly because we found out about the opportunity at Moutoux Orchards after we'd signed up for a share at GCF, and the latter was nonrefundable. (Lots of canning this year!)  Anyhow, as CSA members at Great Country Farms we have free access to the farm's activities and festivals in 2011.  You can check those out here.  Beyond the great work they do providing quality food to consumers in this area, the folks at Great Country Farms have a fantastic place to take your family for the day.  The following photos  are but a small taste of what we did and saw this weekend.  (Notice the threatening skies... It started pouring just as we were loading back into the car.)

[caption id="" align="alignnone" width="300" caption="Entrance to Great Country Farms, Bluemont, Virginia"][/caption]

[caption id="" align="alignnone" width="300" caption="Farm buildings"][/caption]

[caption id="" align="alignnone" width="300" caption="Heading off to the educational activities"][/caption]

[caption id="" align="alignnone" width="300" caption="(This is actually a picnic area with some hay in it.)"][/caption]

[caption id="" align="alignnone" width="400" caption="Resident water fowl"][/caption]

[caption id="" align="alignnone" width="300" caption="The Rug Rat on a giant pillow/trampoline thing"][/caption]

[caption id="" align="alignnone" width="400" caption="Three little piggies!"][/caption]

[caption id="" align="alignnone" width="400" caption="Farm-themed play area"][/caption]

[caption id="" align="alignnone" width="400" caption="Moving the cows. Look closely for a 2 week old calf."][/caption]

[caption id="" align="alignnone" width="400" caption="A little maze for the kids."][/caption]

[caption id="" align="alignnone" width="400" caption="Okay, a maze for the grown-ups too."][/caption]

[caption id="" align="alignnone" width="300" caption="Brand new piglets"][/caption]

[caption id="" align="alignnone" width="400" caption="The Little Boy likes ducks."][/caption]

I ended up coming home with a jar of honey produced on the farm, as well as some blackberry jam from last year's crop. More on those things later when I'm back cooking this week.  Have a lovely Sunday everyone.