Winter Salad Mix, Romaine Lettuce, Celeriac, Rutabaga, Parsnips, Beets, Sweet Potato, Carrots, Kale
Saturday, October 19, 2013
Thursday, October 10, 2013
Friday, October 4, 2013
We got to visit Healthy Harvest Farm last weekend. We were free to harvest as many of the leftover winter squash as we wanted, and the kids loved gathering them up. Too bad they are not very interested in actually eating the squash! We also got to see the 1920's potato harvester in action, and scoop up fresh from the field potatoes. (Kids didn't want to eat those either!)
|These Kids want all the Squash! But they don't want to eat it.|
Sunday, September 22, 2013
Thursday, September 12, 2013
Friday, August 23, 2013
Thursday, August 15, 2013
Friday, August 9, 2013
Friday, July 26, 2013
Saturday, July 20, 2013
Wednesday, July 10, 2013
Friday, June 28, 2013
Festive Summer Almond Cake with Strawberries
- 3/4 cup sugar
- 8 ounces almond paste
- 1/2 cup unsalted butter, softened
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sliced strawberries
- 2 tablespoons honey
- 2 teaspoons balsamic vinegar
- Powdered sugar for dusting
Directions1. Heat the oven to 350ºF. Butter a 9-inch round cake pan. Line the pan with a piece of parchment paper cut to fit the bottom and butter and flour the paper.
2. Place the sugar and almond paste in your food processor and pulse until it's blended, about 40 seconds. Add the butter, orange zest, and vanilla extract and pulse until smooth, again about 40 seconds. With the processor running, add the eggs one at a time. Remove the lid and add the flour, baking powder, and salt, then pulse a few more times until just blended, about 15 seconds. Scrape the batter into the prepared pan and smooth the top.
3. Bake the cake until golden and a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
4. Meanwhile, place the berries, honey, and vinegar in a medium bowl and stir to combine. Refrigerate for at least one hour or until the berries are juicy.
5. Cool the pan on a wire rack for 30 minutes, then loosen the cake's sides with a knife, invert it onto a serving plate, and peel off the parchment. Serve the cake dusted with powdered sugar and topped with the berries.
Saturday, June 22, 2013
Corl Street has a family picnic every year where parents and siblings join their student for lunch. The day started out a bit rainy, so the picnic was moved into Jeffrey's classroom. Luckily we all had a space to sit at the tables, although we sat in a tiny kindergartener sized chair!
Lunch was hamburgers, a favorite of Jeffrey's although he did not initially recognize this 'mystery meat' when it was presented from the school cafeteria! I enjoyed eating off the sectional tray just like when I was in school, and it was fun to see all Jeffrey's classmates and their families. Meredith enjoyed her usual lunch of a peanut butter sandwich, cheese stick and raisins. She's not ready for the school lunches yet!
After lunch Meredith and I went out on the playground for recess with Jeffrey's class. Alex pushed Jeffrey on the swings all crazy, it was fun to see what really happens at recess!