Foodie Friday:: Salmon and Greens

Since Salmon season is upon us and it’s fairly easy to get your hands on some nice fillets at a farmers market or store, this sounded super tasty.  I wouldn’t be too worried about the KIND of cabbage you use here, and chard would easily sub for the kale. The point: GREENS plus salmon. Done and Done.

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Foodie Friday:: Collard Rolls

Here’s a recipe that looks tasty! I’d be inclined to stuff everything in these rolls.

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Foodie Friday:: Holiday Slaw

Back in 2011, I served this slaw at a 4th of July picnic and had no less than 3 people email me for the recipe. I shared it back then, but I’m bringing it back since we’re likely to have snap peas again this week. Have a safe and wonderful holiday, y’all!

Duncehead Cabbage Picnic Salad 
(adapted from Simply Recipes)
  • 2/3 cup slivered almonds
  • 1 large head coarsely shredded or chopped Duncehead Cabbage (any cabbage works here!)
  • 12 ounces snap peas, strings removed, rinsed and thinly sliced
  • 1 1/3 cups thinly sliced radishes
  • 1 1/3 cups thinly sliced green onions (including greens)
  • 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

  • 3-4 Tbsp rice vinegar (seasoned or unseasoned)
  • 2 Tbsp sugar
  • 2 Tbsp soy sauce
  • 2 cloves peeled and minced garlic
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne powder
  • 3/4 cup mayonnaise

1 Spread almond slivers in a toast in a cast iron skillet. Toast, on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snap peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

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Swallow Nothing But Light

20140701-212743-77263684.jpgThe other night, I went for a walk that was one tenth of one mile. I heard a small baby crying. I heard a plane fly by overhead. I heard my daughter singing while my husband played guitar. I heard sprinklers sprinkling. I walked down the block and back in my slippers under a perfect crescent moon, slung low on the horizon while bees made their way to the honeysuckle and mock orange blossoms in our backyard before the trip back home. . . where ever that may be for them.


Yesterday, I woke up early and went for a run under clear blue skies with views of snow-capped mountains and mirror-like water out on the strait. I went for a run. . . no pain, no issues, no drama for the first time in nearly two months. Abby slept until almost 10 am, as she’s been doing for the last week or so.

20140701-213221-77541983.jpgWe headed to the lake for a midday splash with dear friends, and a stop at the local soft-serve dive. We arrived home at the heat of the day. I just let her lounge about watching movies and Phineas and Ferb for the better part of the afternoon.
Because we could.

After a summer of un-chosen service away from home last year, I’m finding even the most simple bits of a summer on our beloved peninsula full of gold. They say heaven can’t exist without hell, that goodness can’t be known without badness.
I say that beauty exists always, but is more simply appreciated in contrast to a dark or difficult backdrop.

I’ve missed two summers here at home (Tom’s brain tumor, and last summer) out of twelve. Missing them makes LIVING it now all the more precious. I’m happy to be a yes-mom, to buy the ice cream, to let her watch one more show, to blast the Katie Perry in the car on the way to 4-H, to allow an extra (virgin!) Rhubarb Sky just before bed, to stay quiet when I notice she’s still reading at nearly 11pm.

I have been picking and eating the raspberries directly off the bush as they ripen. I berry-stain my shirt from the haste of gobbling them down before they break apart right there between my fingers. All warm and ripe with immediacy.

The urgency of last summer is deeply contrasted for me by the languid savoring of this summer. Each day is a gift, no matter the circumstances or time of year of other easy distractions. But these summer days of 2014? GIFTS (all caps) because I am feeling each bit in it’s entirety.

I am devouring the light right now and it is good.
Lip smacking, juice-down-the-chin, last bit of a s’more GOOD.




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Fire-Crackers:: Easy kid project for iced graham crackers

20140701-164119-60079388.jpgI went for a walk while Tom was mowing which left Abby and a buddy in the kitchen on their own. By the time I got home, they were knee deep into creating a popup business on our sidewalk selling iced graham crackers.



Here’s the gist of what they did.


1. Make your favorite icing. (The girls told me they did about 2 cups powdered sugar to 3 tbs water to start).
2. Take some out and color it blue. Do another cup of red.
3. Dip half a graham cracker into the white.
4. Drip a tiny drop of blue or red in the middle of the white.
5. Drag a toothpick from the center out to the edge of the white and repeat.

20140701-164121-60081555.jpgAfter a while, they got a little bored of taking their time and started making them much faster, experimenting with color and method along the way.

20140701-164120-60080918.jpgI did this one very carefully and we all loved how much it looked like the fireworks that are so festively blowing up all over this place this time of year.

That’s it! The girls sold a dozen of these and likely ate that many too. I was pretty proud of their entrepreneurship, motivation and creativity.
Abby used A Beautiful Mess’ photo editing app right on my iPhone to make that first image and asked me to post it to facebook to advertise their sale.

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Foodie Friday:: Greens Soups

Long time farm member, Jess texted me earlier this week (we’re high-tech like that!) and shared this lettuce soup recipe. She added a bit more butter than it calls for. It reminded me of a greens soup I shared years ago and unearthed for y’all.
And, upon further digging, it seems I’ve shared this EXACT recipe before! Seems all of the good ideas have been done already. ;)

Lettuce Soup from Epicurous
1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

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Foodie Friday:: Salad

Salad happens EVERY day at Chez Sanford.

Salad happens EVERY day at Chez Sanford.

Happy Solstice, everyone! Here’s hoping the longest day of the year (tomorrow!) involves cooking and or eating outside, berries from the farmers’ market or your garden and a giantSalt Creek Salad to enjoy with friends and family. About once a week we have “GIANT SALAD” always written on the weekly Sanford Family Menu in all caps. We make a salad bar of sorts on our kitchen counter and we all build our own salad as the entire meal. I know you all know how to build a salad, but sometimes seeing someone else’s mix and match ideas can inspire a little creativity and maybe get you out of the salad rut you might find yourself in (I know *I* often just throw the greens on the table with nothing else and we just munch right out of the bag!). If you have a favorite dressing or topping, let us know on the facebook page. It could use a boost of farm member energy. And, if you feel like checking out a link, go HERE for a salad chart from O magazine.

Giant Salad Mix and Match Inspiration

Greens. This could be your salad mix, but also could be that head of cabbage or bok choi waiting in your crisper too.
Protein Ideas:
Cheese Cubes, left over turkey/chicken/beef/pork from last night’s dinner, hard cooked eggs, nuts (I esp. like cashews), cottage cheese, cooked beans, bacon crumbles, salami strips, feta, sesame seeds, canned fish, shrimp, tofu or tempeh chunks,

Extra Veggie Ideas:
thinly sliced radishes, grated carrots, bell peppers, tomatoes (I saw some at the P.A. farmers market!!!), summer squash, brocoli, celery, corn, peas, cucumbers, mushrooms, avocado, roasted beets (when those start coming in the shares, I roast a handful of them at once, peel, chop and store in the fridge for just this purpose).
Fruit ideas
berries, apple chunks, dried fruit (raisins, craisins, chopped apricots etc), frozen fruit (blueberries from last year, strawberry chunks, or even mango. . . they sell it at Costco in the freezer section). grapes, pears, mandarin orange chunks, pineapple
Other Mix-in ideas
Granola, croutons, crunched up tortilla chips, capers, olives, artichoke hearts, banana peppers or jalapenos!

1 oz garlic scapes
1/4 c olive oil
1/4 c white wine vinegar (I use balsamic)
T heaping with honey
T dijon mustard
1/4 t salt

Throw it all in a food processor and puree until smooth. If I want something thicker for a dip, I’ll add 1/4 to 1/2 a cup of mayo.

Bok Choi Salad:

Whisk together 4 teaspoons rice vinegar, 1 Tablespoon soy sauce, 1 teaspoon toasted-sesame oil, and 3/4 teaspoon sugar in a bowl.  Toss in 5 cups sliced, raw bok choi (any type; about 1.5 pounds).  Top with 2 Tablespoons chopped cashews.  Serves 4.

From Martha Stewart Living Magazine, July 2009

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