Eating local as the days get longer…

There is no doubt that late winter is the hardest time to be a locavore. Nothing is growing right now, and the root vegetables that store well during the winter are probably getting a little tired. It’s easy to forget the bounty grown right in our own backyard. Mix it up with different seasonings. Try a little garam masala for an Indian feel, or buy some sesame oil to give your salads an Asian cuisine flair. If you dig out and visit a local farmers market, you can get creative with a recipe like the one below.

Apple and Gouda Salad

This is an easy weeknight meal that comes together quickly. You can adjust the cheese to what you have on hand- Cheddar, Asiago, or Gouda would all work well here. Check out Foxboro Cheese Company for an excellent selection.

Ingredients (serves four)

4 to 6 cups Winter lettuce mix (from Oakdale Farms in neighboring Rehoboth, MA)

2 Apples (from CN Smith Farm in East Bridgewater, MA)

Block of cheese, cubed

Croutons

Dress with a simple vinaigrette, or however you like.

Variations: Try a handful local dried cranberries, some Feta cheese, and some walnuts. Or, top your salad with some pan-seared local scallops.

Sorry for the somewhat crappy iPhone pics. Isaac was in need of lots of parental attention and I didn’t have the heart to deny him!

What’s your favorite wintery meal?

Sent from my iPad

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Delectable= Yummy

First things first. I really wanted to name this “Our Yummy Life” but it was taken. So instead, I googled/binged synonyms, and ended up with “delectable.”

At first I said, “pretentious, much?” I mean really. I eat a lot of foodie-approved fare, but I also eat my fair share of Dunkin Donuts breakfast sandwiches.

But then I looked up the definition of delectable. Here it is:

1. Highly pleasing, delightful
2. Extremely pleasing to the sense of taste; same as luscious.

Huh.

Not a bad name for what I want this blog to be about: the experiences we (my husband and I) have with food, life, and where they intertwine.

I’m not a food critic, or even really a “foodie” in the way I think of it. We don’t eat in fancy restaurants (usually,) and we like traditional food that we can make ourselves, when possible. We both love nothing better than a few friends at our patio table, with some candles, wine, and some family style dishes full of yummy (delectable) food.

So by way of introduction, hi! My name is AM, and my husband is Eric. We both love food. We love to talk about food, learn about it, and sometimes, even eat it.

Hopefully we’ll have some interesting things (interesting to anyone but us, that is) to post here- Eric’s recipes (I’m the eater- he’s the cook,) great food finds, and whatever else we feel like.

Bread

“I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result till you have effected it. If persons without brains can accomplish this, why cannot you?”
‘Housekeeping In Old Virginia’ Marion Cabell Tyree ed. (1878)

Baking bread can be a frustrating task. It sometimes seems like the results have less to do with the effort you put in, and more to do with some magic in the air. I always tell Eric that I feel like an alchemist when it comes out correctly.

Here’s a photo of my bread. I’m still an amateur, but I enjoy completely everything about baking it. I’ll muse about that another day, maybe.

As you can see, my bread is prettty pale. I long for a browned crispy loaf, but no luck yet. Any tips?


For now, here’s the recipe and the result:



5 cups flour
1 pkg (5 grams) instant yeast
2 tsp salt
2 tbsp sugar
3 tbsp melted butter
2 cups warm milk

Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 2 cups of flour.


Cover dough and leave to rest and rise for one hour.

At this point, I grease a baking sheet, shape the loaves haphazardly, and bake.

Bake at 375 degrees F for 30-40 minutes depending on the size of the pans that you are using.
When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.