My friend Bob

A very dear friend recently gave me a wonderful gift of three red jalapenos he let ripen on his plants. We were having lunch when I mentioned the need for red jalapenos because I wanted to roast them in order to make my own chipotle peppers. Or a close approximation as the peppers would be oven roasted because I lack a smoker and I am not able to dig an in-ground smoking pit. The problem I was experiencing is the two-fold: most people do not realize jalapenos turn red when left on the vine and I had never smoked peppers.

The peppers were cut in half lengthwise with the seeds and membrane removed then placed into my cast iron pan. These were put into a too-hot oven and began to blacken too early in the process. The temperature was reduced, but some was lost to charring. Ideally, these would be smoked in a smoker with a hardwood to help provide flavor. Maybe some day.

What did I do with my now-roasted jalapenos? I put them in a jar and will use them in my cooking this weekend. I have a plan for them. I will keep you updated.

Samantha

This past week has been an emotional roller coaster which began last Thursday when I learned my cat Samantha was seriously ill and the vet said the word dreaded 'e' word. Most of the conversation with the vet is lost in my memory bank. I have been on auto pilot since hearing the news.Having been given just 3 days of pain med for Samantha meant it would be our last weekend. Thank you to all who offered support and sympathy as they have been very comforting.

I will write next week.

Peaches and Cream Pie

After weeding a flower garden for two hours (I am slow at this task) on a perfectly beautiful morning, I decided to stop a j.scones and splurge on the purchase a treat for myself. While ‘scones’ is a part of what they do, it is a small part of their offerings. The have a changing menu of sweets. The day I walked in to get my treat was the day they had a peaches and cream pie.  It has been over 20 years since my last peaches and cream pie. Soon it was in a brown box tied with a green and cream raffia bow and being carried out of the bakery and on its ways home.

It was every bit as good as I thought it would be. A flakey crust, fabulous peaches (where did she get them so late in the season?), and the right amount of cinnamon. I fell in love with each bite and never took a photo of this pie. (In my defense, the pie was only a 4 or 5 inch pie and only enough two pieces.)

But here is the photo of the chocolate cake I forgot to upload last week. 

Chocolate Cake!

Chocolate Cake Testing Week

Bill Cosby may have served his children chocolate cake for breakfast, but I did not eat chocolate cake for breakfast. I ate it at lunch, at dinner, and as a between-meal snack. This week I had the wonderful task of deciding which of two chocolate cakes was better. The task was not easy. In fact, I was comparing two different recipes and icing styles.

First up, the two layer cake with fluffy chocolate icing and dark chocolate pieces dotting the bottom edge of the cake. I took an early taste test by using my finger to scoop a bit of icing from the plate for a taste of what is certainly one of the best icings I have eaten. Second to be tasted was the homemade triple layer death by chocolate cake. Three layers of cake topped with a ganache-like icing. Simple in appearance, but not simple in taste.

Although I tried my best with multiple taste tests occurring over several days I was unable to determine which cake was better. The work will continue to determine the best chocolate cake experience.

Chicken and Biscuits

Rose’s Famous Chicken Pie

Clearly, I need to order a supply of chickens and soon! Recently, a copy of The Rocky Ridge Review dropped into my mailbox.  This year is the 100^th anniversary of the completion of the farmhouse at what is now the Laura Ingalls Wilder Historic Home and Museum in Mansfield, MO. During a visit taken nearly 20 years ago I purchased The Laura Ingalls Wilder Country Cookbook. (My favorite souvenirs to purchase are something practical and this cookbook is pretty, has beautiful pictures of the farm house, and some great recipes.) I have never forgotten being in the home of my favorite childhood author. The trip was so enjoyable that I reread each of The Little House books which Laura wrote in the home, the books written by her daughter Rose, plus a couple of biographies of Laura and Rose.

There are a couple of recipes in particular which I use from this book. The Golden Pork Chops is my go-to recipe for when I cook a pork chop. Each summer I think about Rose’s Strawberry Pie which puts other pies to shame. The hands down favorite is one which takes two days to prepare (and worth every moment) it is Rose’s Famous Chicken Pie.  Moist chicken covered with gravy speaks to my Midwestern heart. It may sound simple, but the time-intensive recipe yields a fabulous taste sensation. To make this pie you just need to brown the chicken pieces, cook the pieces for a couple of hours, remove the chicken from the bones, make the gravy, bake in oven, and serve over biscuits. See how simple it is? Just time consuming, but well worth it.

Since the cook has spent so much time preparing this meal, the side items are vegetables with minimal preparation and biscuits. You must have biscuits to go with this dish and not just any biscuit.  I choose what my friend Jo and I refer to as Fat, Fat, and Flour biscuits which are made from butter, cream cheese, and self-rising flour. They are the absolute best biscuits I know. Believe me, you don’t want the best chicken pie to have a subpar biscuit.

Since I now have a strong craving for Rose’s Chicken Pie, I just need the chicken. Enter Heritage Foods USA which is working to revive heritage chicken breeds which risk extinction if a consumer market is not established to save the breeds. Originally, I ordered only beef from them, but plan to order chicken from them now and in the future.  Just waiting to get a list of items to order from a friend, then the order will be compiled and my heritage breed chickens will be on their way to my kitchen. I can taste the pie now.

Plenty Fundraiser (farm, food, and fun)

The days are long, but the weeks are short and Plenty will soon arrive. Plenty is the Rolling Harvest Food Rescue fund raising event designed to celebrate and highlight the local food harvest of local farmers (including my CSA farm Tinicum CSA).  The October 5^th event will also seek to raise money for Rolling Harvest.

You see, Rolling Harvest is doing very well in bringing fresh local produce to food pantries, hot meal sites, and other locations to benefit those in need and in meeting the demand as their supply allows. Each year of operation brings increased donations and distributions. Volunteers can be found doing whatever tasks need to be done. They will glean the fields when needed, pack boxes or crates with produce donated by our local farmers, pack their cars and vans, take inventory, make disbursement decisions, and deliver the produce to those in need.  

Deliveries to food pantries and hot meal sites clearly illustrate the need for fresh produce among the offerings. Most inventory is a collection of shelf-stable food products with some chilled and frozen food items. Frequently, these food pantries have two or three refrigerators for the dozens of families and individuals using their services. 

Rolling Harvest has begun to receive donations of sustainably raised, natural, antibiotic and hormone free meats from Doublebrook Farm in Hopewell, NJ and from Applegate Organic Meat. Applegate is donating these meats to the Bucks County Opportunity Council in partnership with Rolling Harvest who then distributes the packages to area food pantries. Yet, this donation is only a fraction of what Applegate is doing for Rolling Harvest. The family behind Applegate is hosting the October 5th fundraising event in Pipersville. With the donation of these highly perishable meats Rolling Harvest is in need of an appropriate transportation vehicle. Proceeds from the event will help purchase an appropriate vehicle.

Food is being provided by Gravity Hill Farm, None Such Farm Market, Blue Moon Acres, and Tinicum Farms CSA, and will be prepared by Christopher Hirsheimer and Melissa Hamilton who are the 2013 James Beard winners and are the creators of Canal House Cooking. In addition to fine food, there will be music and entertainment during the evening. To help support Rolling Harvest Food Rescue with a tax-deductible donation or to purchase the $65 tickets go to their website at www.RollingHarvest.org or contact them at 267-293-0085. Enjoy the evening and I will see you there.