Turkey Leftovers: Moo Shoo Wraps, Burritos and Delicious

Dear Thanksgivingers,

I actually buy extra turkey in advance, just so I can have more “leftovers” to make this. I was filling deviled eggs and whipping meringue for Thanksgiving dinner, and the wraps I would need for both of these recipes were already sitting on the pantry shelf, waiting for Their Day.

thanksgiving

Thanksgiving is as good a time as any to post heartwarming Norman Rockwell paintings.

 

Oh, these are good, very, very good. They drip juice, they crunch, they fill you up, and everybody wants more! For the Moo Shoo wraps, you can use cabbage or bok choy, whichever you have – both are available on our farm during this season, so I toss in a miscellaneous mixture of the two.

A big wok is best for making this, but you can also make it in a regular pan if you wish! If you are a vegetarian and you use something other than the usual turkey as your main, I’d be curious to know if you can throw a meatless twist on this! If you do, hook us up with a recipe link in the comments (I’m looking at you, Mysterious Mrs. S!).

Turkey Chase

This turkey is giving ’em a run for their money!

 

I originally shared this recipe back in 2011 on the old blogstead; I’d already been making it for several years by this time, and we still love it today. Love it so much, in fact, that it gets gobbled up (like that pun?) before I ever get any pictures – I’ll snap some this round, and add them to the post for you photophiles. And for your photo files.

Photo Credit: The Kitchn

Photo Credit: The Kitchn

 

Note: This is the oil we use and which I recommend to anyone looking for coconut oil – ethically sourced, traditionally prepared, and organic, the expeller-pressed oil has no coconut flavor or aroma and I use it for everything from frying chicken to scrambling eggs to pouring into my smoothies!

 

Moo Shoo Turkey Wraps

Download the Moo Shoo Turkey Wrap & Turkey Burrito Recipes

Obviously, there is lots of wiggle room in this recipe.  Add some toasted sesame seeds if you like; I love to serve these with homemade (or storebought) sweet plum sauce!  To really go with the Asian theme or to avoid extra gluten you could use rice wraps, like spring roll wrappers, instead of tortillas.  If you like, you could use a bagged shredded coleslaw mix instead of a cabbage.  

1 tablespoon olive oil, coconut oil or rice brain oil
1 additional teaspoon olive oil, or any of the above options
10 – 16 ounces sliced mushrooms
4 green onions, sliced
1 small knob peeled, grated ginger
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, crushed
16 – 20 ounces shredded fresh cabbage or bok choy (one small cabbage, or less than half large cabbage)
1/3 cup water
2 cups shredded leftover cooked turkey (you could use chicken or pork, if you preferred)
3 tablespoons soy sauce
3 tablespoons (plus extra for serving) hoisin sauce (sometimes I use home-canned plum sauce instead)
8 tortillas, warmed

In a skillet or wok, heat one tablespoon oil on medium-high until hot.  Add mushrooms and saute 6 minutes, or until tender and lightly browned.  Remove to a plate.
In the skillet, heat one teaspoon olive oil on medium-high.  Stir in green onions (reserve a small portion if you want to sprinkle some fresh on the wraps), ginger, crushed red pepper, and garlic.  Add shredded cabbage and cook 2 minutes or until cabbage begins to soften, stirring constantly.  Add water and cook 1 to 2 minutes or until water evaporates.  Cabbage should be tender-crisp, not mushy; stir frequently.  Stir in turkey, soy sauce, 3 tablespoons hoisin sauce, and cooked mushrooms; cook an additional 3 minutes or until turkey is hot, stirring constantly.
Spread tortillas with hoisin sauce; top with turkey filling, extra green onions if you like, roll up and enjoy!  These are very juicy.  These are very delicious. These are amazing.

13214015

They aren’t always so agreeable to peeling potatoes, but sometimes you can trick ’em into it

 

Is it okay if I post two turkey recipes? Because this one is so insanely, crazy good that I can’t leave it out. I know you’ll go nuts for this one, too, because my entire family did! 

Turkey and Bean Burrito 

Download the Moo Shoo Turkey Wrap & Turkey Burrito Recipes

If you so desire, drizzle into your burritos a little Louisiana Hot Sauce, some homemade spicy ketchup, or some enchilada sauce! We crazy love this recipe, and you can sneak a little gravy in there if you like, too …   See the original post from 2011 here.

1 tablespoon olive oil or any of the above options
1 yellow onion, sliced thinly
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon chile powder
1 pint diced tomatoes or you can purchase a can of tomatoes with diced chiles in it, such as Rotel tomatoes, and ignore the next ingredient
1 – 2 tablespoons chopped chiles or pickled jalapenos
2 tablespoons lime juice or the juice from one small lime
4 cups shredded cooked turkey (or chicken, or pork, or julienned tofu!)
1 pint pinto beans, fresh-cooked or canned, rinsed
6 tortillas, warmed
8 ounces shredded Monterey, pepper Jack, or cheddar cheese
2 cups shredded green cabbage or bok choy (one small cabbage, or less than half large cabbage)

Heat oil in a large skillet over medium heat.  Add onion and saute, stirring, until softened, about 2 minutes.  Stir in garlic, cumin and chile powder and cook for 30 seconds or until the spices release a fragrant scent.  Add tomatoes and lime juice; bring to a boil.  Reduce heat to a simmer and cook until onions are very tender, about 20 minutes.  Stir in turkey and cooked beans and continue cooking until the mixture is heated through, approximately five minutes.  Fill tortillas with the turkey and bean mixture; top with cheese and shredded cabbage, roll, and enjoy!

What do you do with your leftover turkey? Please tell me – I love turkey, I love it all manner of delicious ways!!

 

Norman-Rockwell-Thanksgiving-Turkey

She loves turkey, too.

Don’t forget to Download the Moo Shoo Turkey Wrap & Turkey Burrito Recipes for your recipe files!

Gobbling,

Mrs H
Our turkeys are on Facebook
Instagram is clearly for the birds!

 

Salted Rosemary Croccantini: better than expensive gourmet brands, even

Dear crackling, cackling, crackering,

It’s that time of week again when we get to zip back in time and steal a post from the old crumbling blogstead! I originally came up with this recipe back in December 2012, when I wanted some fresh, homemade crackers. When driving from Seattle to Virginia, about seven or eight months pregnant and anxious to see my husband again after he’d been moved by the Navy, I was given a package of sort of boring-looking crackers and a bag of sliced cheese. I didn’t even think the crackers looked very good but once I started eating them, I couldn’t stop! Flakes of salt, the herby aroma of rosemary, and the crackle of crispy … I was hooked. You will be, too.

rosemary1

rosemary2

I love croccantini crackers.  Croccante is the Italian word for crispy or crunchy; –tini is a pluralized diminutive attached to the word, hence our cute little croccantini (if any Italian speakers know more on this, let me know, I have a very limited vocabulary!).

Last year, when I left for my Long Haul to Chicago, my cousin bequeathed upon me a large and full box of flat, salted, rosemary-infused-and-topped, fragrant crackers.  I wasn’t too excited at first (“Oh good, a vehicle for my cheese”) but then I ate one and … well, then I ate the rest.

They were good.  Really good.

I semi-forgot about them for a while, wishing now and again I could find them but not recalling the name of the brand.  “I need to ask her where she got them,” I resolved every time I thought of them.  I didn’t know they were a Thing, popular in Italy with cheese for a snack, and produced by more than one manufacturer, until I stumbled my eyes across them in Trader Joe’s.

Welcome to my cart, little box of crackers.

I took them home and quickly realized that in order to feasibly enjoy them in the quantity and frequency I desired, I would have to find a more fiscally responsible way to get them to my plate.  And following my rule of thumb for food – “If I can buy it, I can make it,” – I headed straight to the kitchen.

rosemary3
I wanted the crackers to be whole wheat, or at least mostly so.  If not for the fact that unbleached flour is fairly pointless as far as nutrition goes, then for the fact that whole wheat has a more robust depth of flavor, somewhat nuttier and more hearty than white.

I strapped the baby to my back and got to work.  And let me tell you, it was worth the twenty to thirty minutes of experiential toil: these crackers are far and away better than the packaged version (why are we not shocked? Why?).  They taste better, have a meatier crunch, the salt and rosemary flavoring is controlled by me (more, more, more!!!), and they look a whole darn lot better, too.

rosemary4

My cracker – hearty, flavorful, well-seasoned

rosemary5

The store cracker – sparsely seasoned, pasty texture when chewing, snaps like a piece of brittle glass and explodes across the room, but still so good it inspired me to make my own. Now, imagine how much deliciousness there must be in the homemade version!!

rosemary6

You can cut them into whatever size or shape you like.  Just don’t re-roll the dough – cook the odd pointy scraps leftover from any fancy cutting you do, and enjoy them in their fun shapes.

 It’s simple: Mix the dry ingredients by hand, in the Vitamix cup with dry blade, or in a food processor …

rosemary7

Add the wet ingredients.

rosemary9

Pulse into a loose ball of dough.

rosemary10

Dump said ball of dough onto a barely dusted work surface.

rosemary11

Mold gently by hand into a ball of firm, soft dough.

rosemary12

Cut the dough into workable sizes.  Halved or quartered will be fine.

rosemary13

Roll the first half or quarter out thin, thin, thin.  This is a quarter of the dough, rolled out.  Brush with olive oil.

rosemary14

Sprinkle with coarse sea salt and dried rosemary; I rolled over it with the rolling pin to ensure the seasonings stuck in, or you can use your hand.

rosemary15

Cut into the desired shape: use a pizza cutter, decorate with a dough roller docker if you wish, use cookie cutters, biscuit cutters, a knife, a glass, a bowl … or bake whole, and break afterwards.

rosemary16

Just ten minutes at 450 F will do it.  Check at the halfway point to make sure you aren’t burning it!  Enjoy with cheese, salami, spread, hummus, baba ghanoush, meats, pico de gallo …

rosemary18

Salted Rosemary Croccantini

Download the Salted Rosemary Croccantini recipe here

These are easy to make.  No particular skills needed, not even very much time – I made them between chores on a busy afternoon, on a whim, with a baby dangling from the carrier on my back.  Now, imagine how much easier it must be without the baby! I weighed my flour, as you will see following, because I wanted to have precise measurements.  Scooping, fluffing, or scraping flour out of the container is just not accurate enough, although it can get you a good approximation.  

1 cup (156 g) whole wheat or white whole wheat
3/4 cup (106.5 g) bread flour (I used King Arthur white bread flour)
1 teaspoon kosher salt
1 teaspoon baking powder
1 generous tablespoon chopped rosemary (see below), more or less depending on your preference
1/2 cup filtered water
1/3 cup olive oil
Extra olive oil for brushing
Sea salt, additional dried rosemary, and other optional herbs for topping

Heat oven to 450.  Adjust rack to the middle; if you have a pizza stone, put it in the oven.  If not, put a large cookie sheet in the oven.
Using a Vitamix or food processor: Add dry ingredients and pulse to mix; pour oil and water into the well and pulse from low to hi, repeatedly, until a scrappy, loose ball of dough forms.  It should only take a few revolutions.
By hand: Using your hands, a pastry or dough cutter or two forks, blend the dough until a scrappy, loose ball of dough forms.
Both methods:  Dump the dough onto a lightly dusted work surface.  Gather and gently work it into a ball of dough.  Using a knife, cut into halves or quarters (quarters are easy to work with).
On unfloured, ungreased parchment paper, roll the dough out until it is thin, thin, as thin as you can make it.  Then, a little thinner.  Brush with olive oil; sprinkle with salt and rosemary.  If you like, add other herbs such as thyme, basil, or flavors such as granulated garlic.
Pick up the parchment paper and place it in the heated oven on your stone or cookie sheet.  Bake for ten minutes in the heated oven, checking at the halfway point and near the end to ensure it isn’t burning.
Remove when it is browning at the edges and looks dry and croccante!

Note: Do not use a Silpat/silicone baking mat.  The heat is too near the maximum temperatures for the silicone (480 is where they top out), especially if you are using a baking stone.  You will end up with a smoking kitchen and crackers that taste oddly like plastic.  How do I know?  I tried.  Thank me later!

Chopped or Powdered Rosemary

Download the Chopped or Powdered Rosemary Recipe here

I used dried rosemary from our garden for this.  The Krups Electric Spice and Coffee Grinder is my preferred weapon of choice: it lasts notoriously long (years, years, decades), is loud but not deafening, is pretty cheaply priced and best of all does the job required of it with speed and efficiency.  

Strip leaves from the woody stems.

rosemary19

Using a coffee or spice grinder, pulse rosemary 4 times for 1 second to chop coarsely.

rosemary20

rosemary21

To grind into a powder, pulse for about four or five seconds several times, until the fineness you desire is achieved.

rosemary22

Our family of rosemary, left to right: Whole, coarsely chopped, powdered.

rosemary23

Download the Salted Rosemary Croccantini recipe here

Download the Chopped or Powdered Rosemary Recipe here

Crisply crunching,

Mrs H
Instantly see more on Instagram
Face it fearlessly on Facebook

Cooking from the Farm: My Top 10 Cookbooks

This post may contain Amazon affiliate links.
That’s how I earn my blogging income, so thanks for clicking through!  

Dear gentle readers and those not so gentle as well,

We like to eat well, and we also like to save money. We like to eat local food, and we love fresh and seasonal food. Logically, then, much of what we eat every day comes from the farm. We also don’t like eating the same recipe twenty-hundred times in a season, so I am constantly scouting new cookbooks. I’ve whittled down a list of books that work very well for farmer’s market shoppers, CSA members, seasonal eaters, farmers and gardeners. I’ve stuck with this short list because every time I go to these books, I can find everything I need for a given recipe in one trip out to the farm, and the odds and ends (olive oil, balsamic vinegar), I tend to have in my pantry. These books stay in my kitchen for frequent, daily use while other interesting, but possibly less useful books, go elsewhere to be referenced occasionally.

20140722_071952

This list is not comprehensive, and in fact I am hoping you’ll send me your favorite titles as well; I am always looking to bolster my creative closet of books!  The following  books are in no particular order (other than smallest to biggest!).

My Favorite Cookbooks for Cooking from the Farm

20140722_072021

1. The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen

Clotilde Dusoulier is the totally adorable and well-loved blogger at chocolateandzucchini, and she is not a vegetarian. She is not gluten or dairy free, either, but as it happens, most of the recipes in this vegetarian book are also gluten and dairy free. I’m not vegetarian either, but I don’t eat loads and loads of meat because it’s expensive and it just isn’t sustainable (which you learn when you are growing your own food), to eat turkey and steak every week (more often than not we’re eating bones, feet and organs!).  Truth to be told, I was prepared to not like this book because so many “market” books don’t live up to their name, but truly every ingredient in her recipe will be found growing together, or harvested the same weekend. In fact, the book is divided into seasons, not categories, to make it even easier to plan your next trip to the farmer’s market. And the book is really cute, and precious, and pretty, and has lots of juicy pictures. I gave it a five star review when I reviewed it for the San Francisco Book Review.

2. Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables

And oh, how I love this book. It was recommended to me by copy editor and reviewer and vegetarian foodie Holly Scudero, who had an early galley copy that I loved to drool over. Mr H bought it for me when Borders Books went out of business – we pretty much cleared out the cookbook shelves, and this gem was one of the best things that happened that day. Andrea Chesman grows her own food, so her recipes have such a natural way of being seasonal that it feels a little ridiculous to even point it out. The first time I made sauerkraut was from this book; the long, lonely winter in California was filled with comforting, steaming bowls of Italian meatball soup, and pans of maple-roasted vegetables that I wrapped myself around like a mother cat with her kittens. This is one of the best books in my kitchen.

20140513_155326

3. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

And speaking of sauerkraut, behold the fermentation king!  For those of us who truly eat seasonally from our gardens, fermentation is one of the many food preservation techniques we rely on to get nutrient-dense, home-grown produce all year long.  This book will take you from novice to advanced fermentation artist (especially if you follow it with The Art of Fermentation, a veritable treatise on the subject!).  Since he grows much of his own food, and since fermentation is an art developed solely for the purpose of preserving food in it’s season, it’s very easy to find everything you need for a given recipe growing at one time. Can’t find Chinese cabbage?  Maybe it doesn’t grow in your area (so you’ll have to ferment pineapple and coconuts instead!), or maybe it’s the wrong season for it (and you should try turnips and carrots while you wait!). I fell in love with this book when I borrowed it from a friend, and then I had to buy my own copy and now it’s splattered and marked in and the pages are wobbly at the bottom from when a gallon of kimchi leaked out onto it.

4. The Real Food Cookbook: Traditional Dishes for Modern Cooks

Nina Planck, who writes at ninaplanck.com, grew up with farmer parents, eating farmer food. She is accustomed to and familiar with the rhythms of the garden and the bounty and not-so-bounty of some foods.  Her book has a certain respect towards the way a farm grows – look, we can’t put ground beef in every recipe or we’ll run out of cows and have a freezer full of feet – and she strongly encourages readers to vary the recipes, saying she will never make it the same way twice herself and we should adapt to our areas. I love that philosophy since I never follow recipes but, as she suggests, use them as inspiration (even though I often start out with good intentions of following the recipe very strictly, it never happens!).  Her book makes me so happy, and so hungry, and so eager to run out and harvest a basketful of dinner!

5. Better Homes and Gardens Fresh: Recipes for Enjoying Ingredients at Their Peak (Better Homes & Gardens)

I guess I was a little surprised how much I liked this book, since it seemed so commercial when I first picked it up.  But it actually delivers some delicious surprise!  The meat section focuses on very American cuts of meat like flank steak and meat-centric dishes, but that is only a very small portion of the overall book (and that is not to say we don’t need the occasional recipe for a flank steak! It’s just pretty darn rare… bad pun?). The fritters, salads, pizzas and desserts – oh, the desserts – overcompensate the cook with plenty to work with. In fact, as I am flipping through it I am wondering if the roasted vegetables and chickpeas might make an appropriate dinner … or shoestring sweet potatoes and beets?

20140722_072101

6. Local Flavors: Cooking and Eating from America’s Farmers’ Markets

Let me just start by saying anything from Deborah Madison has my automatic seal of approval. She’s on this list twice, if that tells you anything! She has a dessert book, too, that would be on this list I am sure if I were so lucky as to own it and have some experience with the recipes (I browsed through it at at the library once, but I was visiting another city at the time so I couldn’t check it out!). Her book has an astonishing ability to have recipes that use literally every single item I dug up or trimmed off the plant that day. When I first joined a CSA, I felt like every box was custom-built for one of her recipes. I fell in love with her work and have been a groupie ever since. When you need vegetable-centric dishes from somebody who knows vegetables, and knows plants and really, really knows food – Madison delivers the goods.

20140722_072126

7. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom,

with over 300 Deliciously Simple Recipes

This is one of the newest books in my collection. I saw it at TJ Maxx and it was in my cart before you could shake a pasture-raised organically-fed lamb’s tail. Rich, nourishing, hearty, and most fascinating of all, divided by plant families. I could read this book all day long, but the shimmering pictures on the page would send me to the kitchen before long!  Prepare to get an education on the plant kingdom, flavor profiles and recipe history when you crack open this tome of wonder. Like all her books, the recipes are full of seasonal items that grow at the same time, and, as far as I can tell, in the same place.

8. The Silver Spoon

You’d be surprised how much international cookbooks stick to seasonal cooking – not because it’s a ‘thing’ or a ‘movement’ but because they don’t all shop and eat out of the supermarket!  This Italian cookbook has an easy fluidity to the recipes – they just feel so natural, so easily fresh and seasonal. It’s a pleasure to cook out of it, and easy. When I have a bumper crop of cucumbers, I go to the cucumber section and pick a few unique recipes. It’s definitely better than eating cucumber salad three times a day!

9. Food in Jars: Preserving in Small Batches Year-Round

(Not pictured above) Of course, I have to add a canning book. Marisa McClellan, with her gorgeous and tasty blog, has been a favorite of mine for years now, and she never fails to deliver!  She shops her local farmer’s markets or is gifted produce from friends, so her recipes also come seasonally quite naturally. With small batches for canning – you can do this while you make lunch, instead of setting aside the whole weekend for it – her recipes are attainable and enjoyable. I’ve loved every single recipe of hers I’ve ever made – they’ve all turned into family favorites, requested gifts, popular dishes at the house. When the gas repairman sampled the pickled beets, he said, “I’ve never eaten a beet in my life! I can’t stop eating these!” He took the whole jar home.

10. I need you to fill in this blank!

I need another market-worthy book!  Are there any good raw books out there, or international cookbooks? I love Mediterranean and Indian and Persian food – I’ve been curious to try The New Persian Kitchen, and of course anything by Ottolenghi but especially his new Jerusalem: A Cookbook. I love all-American, old fashioned or contemporary. What are your suggested titles? Thanks for reading along!!

Anxiously awaiting your reply,

Mrs H
Stay connected with Facebook, the great Lego of internet life

Let’s drool over these pictures together!

Welcome to the Farm! (Or, Signs of Life Persist)

Dear Reader,

Come on in!  How did you find us?  If you are a faithful follower that tracked me down from the old blog site, I am so thrilled to see you, you early-bird you!

We’re having a lot of fun (and a few headaches!) moving to our new blog home here, and we haven’t finished unpacking yet!  Watch out for all those boxes and papers, spilling code and drafts and edits everywhere …. That sawing sound?  That’s my SEO guy, trying to hack into the mainframe.

I’ve always been known for my stellar content and astral copy, but my CSS skills (or was it HTML? Or SOL?), are in the Sorely Lacking category.  That’s why it takes me longer.  Trust me, I’ll stick to what I’m good at and find People for the rest.

If you’re peeved at me for not writing on the old blog for the past year, and curious as to why I moved to a new platform and am suddenly barraging you with posts and letters (does one really, really fabulous post count as a barrage?), read on, Fascinated One.

samiroyphotography.com

During my husband’s deployment through 13-’14, I spent less time on the computer and more time filling my hours with our baby, volunteering on New Earth Farm in Eastern Virginia. An organic, biodiverse, sustainable, water-conserving farm led by Farmer John and his business partner Kevin and their team, this is a farm that is shaking things up. We troweled in the dirt, washed eggs, worked the farmer’s market stand, dug potatoes, chased sheep and watched lambing, picked kale with red-numb fingers in December and harvested tomatoes in sweat-sticky August. I started working at the farm as a fermentation and food preservation expert, and following the vision of our farm manager Kevin, we developed an entirely new facet of the farm called the Food Lab.  Here, in an airy, high-ceilinged building designed by interned architects and built entirely by donations, we experiment with food, create, invent, fail and laugh, and I teach classes in our new Food Lab – kombucha, advanced kombucha, sauerkraut, charcuterie, pasta, canning, lacto-fermentation … and I take the classes mobile, too, teaching at Williams-Sonoma, Whole Foods, Norfolk Botanical Gardens, local garden clubs, private classes, area shops and markets.

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

I finished my 200-hour yoga teacher training, took a prenatal yoga teacher training to add to my Simkin Center doula training and then immersed myself in a few other teacher trainings both in Virginia and in Seattle, meeting Manju Jois, Troy Lucero, Suzanne Hite and other yoga legends (I am heading off to the Baron Baptiste Level One training in August 2014! Very excited). I’m still writing for the San Francisco Book Review and their Alphabet Soup and Critical Eye blogs, and I began writing for a magazine after they came to the farm for a photo shoot and a four-page spread on the Food Lab.  Journalists and magazine writers from around the world started calling for media visits every week; schools drove buses of children out for tours. All – and I mean all – the top chefs in our area, keen on the best tasting, freshest produce and the unusual weeds, bugs and herbs we could provide, started descending on the farm and hammering us with questions, the most passionate of them digging in the dirt themselves and foraging with us for wild plants. They started inviting me in to their kitchens for private, pre-hours sessions with them, working to create the most delicious, unusual, ancient foods together. Farm Table events, where brilliant chefs designed a menu based on whatever we had to harvest that day and fourteen paying participants attend to cook and eat with the chef, started selling out back to back.

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

Whole Foods, Williams-Sonoma, local goat farms, butchers and pork farms, Bonfire Magazine, and other wonderful area providers and organic farms joined the charge as class sponsors, providing ingredients, tools, publicity, whole-hearted support. A photographer volunteered her time to come shoot events, edit the photos and get them back to us – she shot all the pictures in this post!  An appliance store donated a dishwasher. Area chefs donated used tools. Farm visitors donated cash, kitchen gear, time to paint and sweep and mop, just plain shook our hands and encouraged us to keep doing what we were doing.  Contractors gave tools and materials for our building, time, skill. With a massive group effort, the building was put together, the classes fell into place, and the people started coming.

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

With the scope of the blog ever evolving and my audience constantly growing, the name of the blog itself evolved and I found I had to move to a different platform – quite a daunting prospect in the blog world, but I was ready to take it on with your faithful reading support! All the good information on the old blog will stay there, safely housed and accessible for us to search, read and bookmark, and the best posts will also be imported over to the new blog platform to find a fresh, new look.  Things like how to eliminate some of the trash that flows from the home starting in the kitchen, or one of our hottest posts of all time – my booklist top picks and recommendations!  Even how to make yourself a back-alley cheese press with these cheap items you already have in your kitchen, and if you’re in the mood for food, whip up a deviled meat spread (we have a vegetarian option, too!).

If you need something fresh to read and you’re bored, check out fantastically well-written articles by yours truly on topics such as my favorite home-made deodorant, a sneaky trick for frothing milk without a frother, a cold overnight salad that will make your family fall in love, and a list of 66 awesome things to do with your Vitamix.  Did I make those sound pretty good or do I need to tempt you with a recipe for laundry detergent, too?  I know, who could resist that!

samiroyphotography.com

samiroyphotography.com

samiroyphotography.com

Watch in shock and awe as farm-tested recipes straight from the field roll out, photos and news clips and tutorial videos, hilarious and piquing interviews, even horror stories roll out on the new blog! You’ll even start seeing things for sale. Is a cookbook in the works?  I can’t say anything officially. But If I said two new cookbooks, would you believe me …?  Yes, I knew you would. If I said one was a raw food cookbook, and the other was a seasonal farm cookbook … I know, you’re already pulling out your wallet to buy copies for you and all your friends.  Don’t make me blush!! Events will be posted on the blog so you can find when a class is coming to a city near you, and class tours will start to open up nationwide as I do a West Coast series in August in Seattle, Washington and travel to Williamsburg in September to teach in my favorite town! And you can always visit us on the farm for a tour, a class, or just lunch with the farmhands – every day but Sunday, at about noon. We’d love to have you.

Mrs H
I’ll keep you up to date on Facebook (we’re already friends though, totes obv)
instagram.com/foodlab_newearthfarm super rad pictures from my cellphone 

samiroyphotography.com