Back to School and Celebrating the Seasons

When we started eating seasonally, I bought a binder for each season. In each one I've included recipes based on ingredients that are available during those seasons as well as any holiday recipes or entertaining ideas that might be appropriate. 


Filling the seasonal binders has been a great way to keep me organized and connected in each season. I'm finding little reasons to celebrate the changing of the seasons...like when this hot weather finally breaks and I can grow lettuce again. 


When the weather changes, or in my case, the calendar says it is finally fall, I reach for my orange fall binder and feel a little more energized to start celebrating the season with food and family.


I just finished reading The Rhythm of Family, a book by Amanda Blake Soule, and it inspired me to add a few pages to my binders. This family-centered book has seasonal recipes as well as seasonally inspired projects to do with your children. 

In case you are considering a community-wide effort to cook in harmony with the seasons, try hosting a Preservation Party with your friends, neighbors or even as a fundraiser for your child's school. When you see the mason jars lining your pantry it will bring back great memories. Just like our Halloween Pickle last year. There's nothing like opening a jar full of summer produce on a cold winter day.

Here are a few seasonal recipes, just in time for the start of school, to help you connect with the seasons and your family.

These recipes are gluten-free and dairy-free or can easily be made so with a few substitutions.

Breakfast

Apple Cinnamon Blender Waffles (add 1/4-1/2 cup peeled and chopped local apples from Love Creek or Bat Creek Orchards and Pecan Butter from LocalBaby available at Farmhouse Delivery)

Maple Oat Scones with Apple Butter made with local apples or Confituras Bourbon Brown Sugar Peach Preserves

For the scones I substituted gluten free oats, Amande almond milk yogurt, maple sugar, almond milk and Earth Balance spread

Cinnamon Apple Oatmeal made with local apples

Lunches, Snacks and Treats

Pick up these cute snack bags from SnackTaxi and Rume at Wheatsville

Sliced Cucumber Rounds or sticks with Baby Zach's Hummus (available at Wheatsville)

Homemade Applesauce made with Love Creek Orchards' apples (available at Barton Creek Farmers' Market

Cucumber Melon "Sushi" - roll up cubed melon with thin strips of cucumber and secure with a toothpick and add fresh squeezed lime

Vanilla Pears (I might substitute some local honey in the recipe)

Pear Almond Cake made with local ripe, hard pears from Lightsey Farm

Baked Acorn Squash with Real Maple Syrup - Johnson's Backyard Garden has acorn squash at Wheatsville and almost all the farmers' markets around town

Sweet Potato Leaves and Acorns

Peach Date Bars - Try this recipe with dried peaches, dates, local honey and Texas pecans!

Maple Oat n' Apple Dessert Jars made with local apples

Pumpkin Hummus and Quinoa Flatbread

Butter Lettuce Cups w/Carrots, Dewberry Hills Farm Chicken & Almondaise ( all available at Wheatsville)

Zucchini Muffins

Cucumber Apple Salsa made with farmers' market cucumbers and apples

Eggplant Fries - pick up some za'atar at Savory Spice Shop, a cute and friendly little spice shop at 1201B W. 6th Street in Austin, Texas

Butternut Squash and Apple Soup or Smoke-Dried Tomato & Butternut Squash Soup

Roasted Eggplant Spread

Dairy Free Chocolate Pudding - make with dates from the farmers' market

Chocolate Chip Date Cake 

Peach Fruit Leather

Dinner

Sausage Stuffed Apples with Mashed Red & Sweet Potatoes from Johnson's Backyard Garden

You can try this recipe with local apples and Wheatville's Tipsy Cow Sausage or Sweet Italian Sausage. 

I made two versions of dressing - one with Annie's Horseradish Mustard for us and one with Annie's regular yellow mustard for our son.

National Farmers' Market Week - Farmers Need Love Too!

Produce from Johnson's Backyard Garden

This week is National Farmers' Market Week and our local farmers need your support and patronage now more than ever. Sure you'll need to brave the heat, but just think about what farmers have been going through all summer. Many farmers are facing increased water bills and crop loss and need your help to make it through this unrelenting hot, dry summer. 

If you really want to find out more about the issues facing our local farmers, consider attending this year's Farm and Food Leadership Conference at San Antonio's Pearl Stable with a special Monday evening screening of Farmageddon. My husband and I are planning to attend and I can't wait to share the information we learn during the two day conference. 

Over the next few months we plan to branch out and try some of the other farmers' markets around the Austin area. We made our first trip to the Burnet Road Farmer's Market this past week. It was hot and we were really feeling the need to spread some love to the farmers that are out in this heat making things grow when it doesn't even seem possible. The market was small, but the farmers and artisans were very appreciative.

We were also surprised to see two food trailers set up just in time for dinner. Sounds like they are there for the lunch crowd, too!


And we couldn't leave without a little gluten-free and dairy-free dessert from the Happy Vegan Baker.

By the time we got home we had an armload of fruit and veggies from Johnson's Backyard Garden, olive oil and fig balsamic vinegar from Texas Hill Country Olive Company (contact them about adopting your very own olive tree)...and a full stomach from BBQ, beans and potato salad at Wheat's. 

Can't make it to the market? Don't worry, you can still support your farmers by joining a CSA or have your produce and artisanal goods delivered right to your door! Let me know if I missed one by posting a comment below. If you have a favorite market, CSA subscription or maybe just a shout out for your favorite farmer, please share! 

Or, show your support for a farmer by purchasing a long-term CSA subscription or investing through Slow Money. We attended the Slow Money potluck last month. What an amazing group of people...and boy can they cook! 

Farmers' Markets in the Austin Area

SFC Farmers' Markets - Triangle, Downtown and Sunset Valley

Barton Creek Farmers' Market

Boggy Creek Farmers' Market

Hope Farmers' Market

Burnet Road Farmers' Market

Monument Market

Georgetown Farmers' Market

Cedar Park and Round Rock Farmers' Markets

Dripping Springs Farmers' Market

CSA Subscriptions and Farm Box delivery in the Austin Area

Johnson's Backyard Garden

Green Gate Farms

Butcher's Box from Salt & Time (VERY limited subscriptions available - be sure to contact them ASAP - we have :)

Greenling

Farmhouse Delivery 

Local Baby - baby food made from locally sourced produce (available at Wheatsville or through Farmhouse or Greenling delivery)

Boggy Creek Farms Visit and Smoke Dried Tomato Recipes

After hearing that the smoke dried tomatoes were ready at Boggy Creek Farms, it was time to head over to East Austin and see what they had to offer. 

I love this little farm for its small town feel and proximity to downtown Austin. 

Clay was able to kick up some dust (a favorite past time of his) and check out their beautiful sunflowers as I wound my way through the little market.

We picked up some new potatoes, bell peppers, Pure Luck feta and of course Larry's Smoke Dried Tomatoes and Fire Roasted Tomatoes which made a great Sunday meal (recipe below). 

At home, we harvested a few of our own veggies to prepare for this weekend and early this week (hinklehatz and pineapple salsa, anyone?). Sure, it isn't much, but we'll be thankful for what we have and look forward to preparing our garden beds for our fall garden. 

I picked up some great tips from Central Texas Gardener on PBS on soaking larger seeds before planting them, adding compost to beds, being sure to add lots of mulch and shade for new seeds and sprouts. We'll pick a few early mornings in the next couple of weeks to dig our hands in the dirt and hope for a mild fall with some rain. 


We decided to crack into the bottle of Larry's Fire Roasted Tomatoes and prepare dinner early Sunday morning so that it would be ready by dinner time. My favorite easy Sunday kind of meal!


Braised Venison with Larry's Fire Roasted Tomatoes and Local Okra


And....I FINALLY have added a printer, PDF and email option for each post on my blog so that you can try some of these recipes at home. 


Larry's Smoke Dried Tomato Recipes


Smoke Dried Tomato and Butternut Squash Soup


Autumn Lentil Soup with Smoke Dried Tomatoes

Swiss Chard and Mushroom Risotto

More Summer Recipes

Fire Roasted Tomato and Cucumber Gazpacho

Boggy Creek Farm Recipes

Greenling Recipes

Johnson's Backyard Garden Recipes

Chef Series at La Sombra and Julio's Peruvian Cebiche

Chef Series at La Sombra and Julio's Peruvian Cebiche


Jarred and I celebrated our 8th wedding anniversary by attending Tribeza's Chef Series at La Sombra a few weeks ago. It was an amazing night of food, drinks and great conversation that all took place on La Sombra's patio which was flanked by a traditional parilla that evening. 


Executive Chef Julio-Cesar Florez, originally from Peru, prepared the cebiche in front of us so that we could see him break down the redfish as well as offer up a few secrets of the dish while we sipped fresh Chilean-style piscos served up by General Manager, Raul Escobar, who is originally from Chile. He was quick to point out that they were Chilean piscos, not Peruvian, and displayed the Chilean flag in case there was any question!


Later we were served a refreshingly delicious and minty Deep Eddy Moji-tea (made with lemon instead of lime) in a mason jar and a fresh arugula and watermelon salad. A huge platter arrived after our salad with grilled hanger steak, quail, prawns and ribs with Brazilian black wheat beer and a Quilmes. The night was topped off with a Mexican Coke float made with Teo's Texican vanilla ice cream. 


We decided to try out the cebiche recipe the weekend after the Chef Series dinner. Although our knife wasn't quite sharp enough to break down the fish as efficiently as Julio, Jarred was able to follow the steps from class that produced cebiche that was firm, not mushy, with a combination of serrano pepper and citrus flavors. We paired the cebiche with Peruvian corn that we found at Whole Foods in the bulk section and black drum from Quality Seafood and it it made for a perfectly firm texture for the cebiche. 


Julio's Peruvian Cebiche
Adapted from La Sombra's Peruvian Cebiche Recipe


2 pounds whole black drum (gutted, gilled and scaled at Quality Seafood - a Texas Gulf catch!)
5 lemons, juiced and zested
2 limes, juiced and zested
red onion, thinly sliced (our garden)
kosher salt
2 serrano peppers, cut into rounds (Austin Farmers' Market)
**The cebiche at La Sombra was served with Peruvian corn, sweet potatoes and lettuce for garnish. 


After breaking down the fish and slicing it into thin strips, set aside. Remember to keep the fish cool at all times. In a large metal bowl add the remaining ingredients and be sure to rub the peppers against the salt on the side of the bowl to bring out their flavor. Plate with Peruvian corn. 


Julio also told us that you could use the juice left in the bowl to serve in shot glasses. The juice is called leche de tigre and is a menu item at La Somba for good reason. The flavors of the cebiche are concentrated into one amazing shot. He says it is not only a hangover cure, but an aphrodisiac. 

Gluten-Free Pizza Pockets for a Farmers' Market Picnic & Dairy-Free Caesar Dressing

Gluten-Free Pizza Pockets for a Farmers' Market Picnic 

& Dairy-Free Caesar Salad

We are tempted by the delicious smell of Bola Pizza every time we go to the Austin Farmers' Market on Wednesday. The Truffle Daisy pizza looks delicious. Unfortunately, we can't get it since we are eating gluten-free, so I decided to bring our own gluten-free pizza pockets a few weeks ago to enjoy while we watched  Violet Crown Community Theater perform Thumbelina at the Triangle. 



These pockets were a combination of things I had in the fridge left from our farm box, recent grocery store trip and a small can of tomato paste in our pantry as well as the recipe from the back of the gluten-free bread mix bag. Really easy and really delicious. You can divide the dough in half and freeze the rest if you like your pockets with less dough. Play with the shapes and even make mini pizzas using cookie cutters if you like. Either way you'll end up with a pizza that is portable, delicious and gluten-free! 


Make your pizza crust according to the directions on the back of the Pamela's Gluten-Free Bread Mix bag. Let rest for one hour. After it has rested use a pizza cutter to cut into 6 squares. 


Preheat your oven to 350-375. On a lined cookie sheet, add sliced zucchini (Johnson's Backyard Garden) and tomatoes (Angel Valley Farms or your own backyard!), fresh thyme (our garden), a little garlic, Texas Olive Ranch Olive Oil and salt and pepper. Roast for 10 minutes. 









Heat a sauce pan to medium then add minced garlic, finely chopped onion (from our garden) and olive oil then cook until fragrant, careful not to burn the garlic. Add a handful of chopped swiss chard and beet greens (our garden) and when they start to turn bright green add one small can of tomato paste or sauce, fresh oregano and thyme, salt and pepper and your favorite chopped olives. Stir with a wooden spoon, reduce heat to low, add roasted tomatoes and zucchini, stir then put the lid on to cook while the pizza crust is baking. **Any extra sauce can be used for pasta the next day.





Bake pizza crust at 350 for 20 minutes. Add sauce to one corner of the square, add shredded Full Quiver Mozzarella, close to form a triangle or pocket then sprinkle with parmesean cheese, olive oil and a little sea salt. 








Pair the pockets with a little Caesar salad and dairy-free Caesar dressing. 


Dairy-Free Caesar Dressing - We substituted almond milk for the soy milk and used Lemonaise (at Wheatsville) or Vegenaise for the mayo or you could use local Kala's Almondaise from Wheatsville for an egg-free version 


Make your picnic basket and head to the farmers' market! (We added a little red wine that was a gift from friends, olives and Clay's gluten-free strawberry and blueberry chocolate chip cookies for dessert, but there are also some great treats to be found at the market as well to add to your picnic basket) 

Birthday Pumpkins

I've always wanted to have our own pumpkin patch, but I never can remember to plan for fall pumpkins in the middle of summer. It just so happens that my birthday falls about 120 days before October 31st and that means that if I get those pumpkin seeds in the dirt now that they should be ready in time for Halloween. If I can just remember that pumpkins should be planted at the same time I celebrate my birthday I should remember when to plant them every year!


We decided to go for a mini pumpkin patch design considering our small piece of yard that we're devoting to the pumpkin patch. We picked up 3 straw bales from Callahan's General Store and two 4' X 5' pieces of cattle panel from Montopolis Steel which is just up the road from Callahan's. All in all it cost us about $40-50 and a very small amount of time to create. We plan to use the straw as mulch for our strawberries and garden troughs in the late fall and winter...and I'm sure we'll see some disappear to be used for nests in our large oak tree.  


We are growing Musquee De Provence, Rouge Vif d'Etampes and Chinese Miniature Pumpkins (all from Seed Savers Exchange - Check Wheatsville for seeds) for our first try at a pumpkin patch. Don't forget to research different varieties if you plan to cook or bake with the pumpkins as some are not suitable for baking. Planting Instructions: We made 12" diameter mounds/hills around the seeds (with high quality organic compost) and spaced them 6" apart. Put about 6-8 seeds in each hill and thin to 3-4 plants once they've sprouted. Don't forget to give them extra water in the beginning and especially in the hot Texas summer sun. Don't be afraid to just allow the largest pumpkins to grow if you have limited space - even one pumpkin per plant is just fine for a small pumpkin patch.


The pumpkin vines will grow out of our metal trough onto the metal trellis and the pumpkins can rest on the straw or ground as they grow heavier. The leaves on the trellis will also provide shade for the pumpkins in the hot afternoon sun. 


Chinese Miniature Pumpkins and most small gourds can also be grown on an arch or trellis (similar to our cucumbers) which would make for some great fall decor in the backyard. Or, just for fun, grow some dinosaur gourds or giant pumpkins and impress the neighbors. 

Searching for Healthy Summer Snacks Ready in a SNAP?

Healthly summer snacks are easy to create now that fresh, local fruits and veggies are in abundance at local grocery stores, farmers' markets and maybe even in your own garden. 


What I love about creating healthy snacks for summer picnics and just hanging out in the backyard is that they are easy to prepare, keep well and truly taste like summer. 


As the Austin Food Blogger Alliance and Capital Area Food Bank SNAP Recipe Challenge wraps up, I thought I might offer a few healthy, seasonal and affordable snacks for Memorial Day weekend and the start of summer. 

The SNAP (Supplemental Nutrition Assistance Program) program helps hungry Central Texans by giving them additional funds that expand their ability to serve nutrient dense snacks for their kids, meals for those with dietary restrictions or to meet the nutritional needs for their family. 

Local honeydew melon wrapped in ham or proscuitto makes a quick snack!

SNAP funds could mean the difference between a child enjoying a healthy morning breakfast or going without during the summer when reduced and free lunches are not available through school. Capital Area Food Bank also developed a program last year to help fill this need by creating 22 summer feeding sites. 

One of the facts that I found interesting is that SNAP funds are already in place regardless of whether or not they are being used. Funds help fuel economic activity in Central Texas. Local farmers benefit and local shop owners benefit as well as the kids that would otherwise have to sit through their summer days with hunger pangs. When funds are not used, Central Texans do not benefit from the additional economic activity. 

SNAP funds are added to a Lone Star card (similar to a debit card) that can be used at grocery stores and farmers' markets. What a great way to support local farmers and feed Central Texans! The following recipes use ingredients found from local farms that are also available at local grocery stores around town and are GLUTEN-FREE and CORN-FREE. 

PEACHY Summer Salsa

(a not so spicy version for kids)

2-3 local peaches, peeled and cubed - local varieties available at many local grocery stores and farmers' markets around town

2-3 local tomatoes, cubed - local varieties available at many local grocery stores and farmers' markets around town, but we've loved the Angel Valley Farms tomatoes available at Wheatsville 

zest and juice of one organic lime

one very small sweet 1015 onion, thinly diced, our garden and abundant at the farmers' markets - We love Milagro Farms for their onions and green garlic and Chris's friendly service :)

one very small clove of green garlic, thinly sliced 

1. Add the ingredients to a bowl and serve with local Beanitos chips (corn free and wheat-free) (available at Wheatsville, People's Pharmacy, HEB, Central Market and many other locations around town)

CRUNCHY Cucumber Salad

3 cucumbers - fully or partially peeled and cubed or sliced - local cucumbers available at Wheatsville or Austin Farmers' Market


dill - chopped - Ours came from our garden, but there are many local options available at the grocery stores and farmers' markets around town


queso fresco - cubed - at only $2 a package, it's a great deal and so salty and delicious!


1/4 cup olive oil I used Texas Olive Ranch Olive Oil available at Central Market, Wheatsville and Austin Farmers' Market)


pinch of cumin


1/4 - 1/2 cup of white wine vinegar


juice and zest of one organic lime


thinly sliced red onion (optional)


1. Combine ingredients and let sit for 10-15 minutes before serving. I have also strained out the herbs for kids that don't like to see the green specks, but I still want to have them experience the flavors. 


Carrot and Candy Slaw

(okay, so it's really candy striped beets...but it's just as sweet)

Adapted from Carrot Slaw: My Recipes.com (July 20007)

3-4 local carrots, shredded - Johnson's Backyard Garden (available at Wheatsville, Austin Farmers' Market or through a CSA membership)

3-4 candy striped beets (or golden), peeled and shredded - Johnson's Backyard Garden 

Zest and juice of one organic lemon

1/4 teaspoon salt

1/4 teaspoon local honey - I like Goodflow's Orange Blossom honey with this recipe (available at Wheatsville)

2 TBSP olive oil - I used Texas Olive Ranch Olive Oil available at Central Market, Wheatsville and Austin Farmers' Market)


1. In a bowl add the first 5 ingredients and let sit for 30 minutes. 
2.Add the olive oil just before serving. Keeps up to a week in the fridge. 

SNAP Program Tidbits

Why are eligible participants not using the funds? Unfortunately, there are many barriers that keep participants from taking full advantage of the program including transportation, having young children, misinformation about the program that causes undocumented workers to not get help for their children, long forms that must be updated every 6 months and required in-person interviews for the program. Some of the participants don't have a mailing address or cell phone and don't realize that they can apply for emergency assistance by visiting one of the three HHSE sites. They can have a LoneStar card with funds in just 24-48 hours after completing an in person interview in some cases. 

However, the barriers are optional and Texas chose to enact these requirements as part of our state program. We were able to see several forms from other states that were much more user friendly. So, what can you do to help? Contact your state representative and tell them that we want more straightforward forms and less requirements to feed our hungry state. 

Waste and fraud are also at the lowest levels in history. 4.3 % of benefit errors are due to overpayment or underpayment. 

Children in the program have access to funds even if their parents do not qualify. Visit the Hunger is unAccepteable site to view the surprising infographic on SNAP Eligibility and Enrollments Requirements and information. 

Captial Area Food Bank Tidbits

Capital Area Food Bank not only provides area shelters with food, but they also help fill gaps by taking one of their two mobile food pantry to residents that do not live close to a food pantry. It is truly a pantry on wheels with WiFi so that interviews for eligibility can be determined, awnings to protect them from the sun, a fridge for keeping food safe and many of the items usually available at the food pantries. Food pantries and soup kitchens pay 10 cents on the dollar to cover CAFB's administrative costs. A small price to pay to feed so many. 

CAFB also "rescues" approximately 40 million pounds of food each year that would otherwise be thrown out. All food is checked for safety, but many times the larger chains like Wal-Mart or HEB have leftover bakery items, meat and more that hasn't expired and is still usable. 

CAFB even has a teaching garden out back so that they can donate their own produce and have a nice place to take volunteers and employees to enjoy their lunch. There is even a sensory garden for sight-limited guests and volunteers to explore the garden. 

Capital Area Food Bank depends on its many volunteers to run. Volunteers put in a combined 6,000 hours a month to make it run smoothly. They even offer a family night for kids 8 and up to volunteer with their family.

Take a Virtual Tour of CAFB

If you would like to help, please considering volunteering or making donations of nutrient dense items such as fresh produce, dried berries and nuts, natural sweeteners such as honey or real maple syrup, olive oil, or spices for flavoring dishes without saturated fats. Monetary donations are always preferred as it allows the food bank to provide the food pantries, soup kitchens and crisis centers.

Capital Area Food Bank Website