Cherimoya Ambrosia Fruit Salad

An exotic variation on the traditional Ambrosia or Five Cup Salad--using Cherimoya in place of pineapple makes this fruit salad extra special for your holiday table.

Disclosure--I received the cherimoya used in this salad from Melissa's Produce.

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The fruit salad known as Ambrosia (in my childhood) or Five Cup Salad (in the deli down the street) is a staple in a side dish spread. While we seem to eat it year round, it often appears on our holiday table. Sometimes we dress it up with maraschino cherries, sometimes we add pecan halves for crunch.

When I got a box of FreakyFruits from Melissa's Produce last year [yes, I am still sharing recipes from this. I am slow--in the kitchen and on the computer] I consulted my Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables (Amazon Affiliate link) for advice with all of the unfamiliar-to-me fruits. The book describes cherimoya like "lizard-green pine cones", with "a leathery skin embossed with scalelike scallops". Yep, that's a freaky fruit.

When I read, "an alluring sweet blend of pineapple, papaya, vanilla and banana flavors" I decided to give the cherimoya a try in our ambrosia recipe, in place of pineapple. Because cherimoya discolors quickly after cutting, I use my favorite trick for keeping fruit looking fresh, pineapple juice (instructions in my Cream Cheese Toffee Dip for Apples).

Rambutan Eyeballs--How to Make Real Food Halloween Treats

Want ideas for healthy real food Halloween treats? I've got some! Let's start with Spooky Rambutan Eyeballs, with fresh grapes and juicy rambutan in a freaky display.

Disclosure--I received a box of #FreakyFruits from Melissa's Produce without obligation. The rambutan used in today's recipe is from that box. I bought the grapes at my local grocery store.

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My kids were always ready to head out trick or treating approximately 17.5 minutes after returning home from school. Unfortunately for them Beggar Night hours didn't start until suppertime. That was my problem--how do I feed my kids something nutritious when their minds are focused on CANDY CANDY CANDY?

During the elementary school years we were fortunate to live in people-dense communities both on and off base. Since my kids could walk/roll around the neighborhood to meet their trick-or-treating needs I decided to host a pre-game Halloween tailgate party and invite our neighbors. Everyone could show off costumes while it was still light, we'd eat a bit of veggies, fruits, and protein to fuel the evening's adventures, and the parents could stand around drinking red wine in portable cups. 

[I enjoyed those years.]

Find this recipe at Cookistry.

Nowadays I still like the tradition of eating something festive yet . . . healthy/natural/less-processed/real/clean . . . you insert the adjective of your choice. To that end, I've got a guest post over on Cookistry where I'm sharing my Buddha's Hand Citron Feta Dip. It's savory and tangy, great for dipping crackers and vegetables and can be presented as scary or as spooky as you like. Please check out the recipe here. You'll find a bunch more ideas for Halloween snacks as well--sweet and savory, spooky and scary, kid and grownup alike!

I really don't care to scroll through plenty of photos and text that ends with a link to someone else's guest post, though, so I've got some value added today instead of just directing you to Donna's blog. 

Today's recipe is such a simple one I didn't think it merited an entire post, so I'm glad to offer you some options for other healthy Halloween ideas. Sometimes keeping it simple is just the thing. I figured these Rambutan Eyeballs would be an excellent addition to a Halloween spread. I've seen rambutan at the grocery store, and you can check out Melissa's Produce as well. Rambutan taste mildly sweet. They have a pit inside of them, so we found it easier to nibble around and discard the pit, though you could easily slice into the fruit and slice it from the pit.

Chocolate Beet Crinkle Cookies #Choctoberfest

We are all just stardust on a tiny speck in an unimaginable multiverse. The following chocolate beet crinkle cookie is pretty pointless if you consider it in light of the reality, but I'm sharing it anyway. That's what happens when you come home from a wonderful talk by Neil DeGrasse Tyson knowing that you're going to be putting up a cookie recipe later. Like a food blog is important in the grand scheme of life. Might as well eat a cookie. NDT gives an excellent show if you're able to go.

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THIS IMAGE IS FROM NASA'S CASSINI MISSION. I ADDED THE ARROW. YOU'RE LOOKING AT AN ECLIPSE WITH THE SUN BEHIND SATURN. WE'RE A LITTLE SPECK NEAR THE ARROW.

Roasted beets in a tender and chocolatey crinkle cookie.

Now that I'm settling into a routine of posting dessert recipes (a very brief routine), I felt it would be prudent to reveal more of my veggie-loving self and bring some beets to the party.  It's our 4th date, I think it's about time. After all, the purpose of my blog is to provide practical support for local eating and where I've eaten locally that means beets. Lots and lots of beets.

I'm still waiting to find the recipe that makes me crave the beets I get in my Community Supported Agriculture (CSA) farm share (found it!) so I enlisted the help of my fellow food bloggers for recipe ideas. I've got 59 recipes in my Beet Recipes Collection. This recipe will make an even 60! That collection is part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, and random beets that show up in the mail.

The first time I made this recipe I was using beets sent to me without obligation from Melissa's Produce. They are shown in the ingredient photo below, roasted and ready-to-go in a clever shrink-wrapped package. After I got a vacuum sealer for Christmas, I duplicated their idea since I frequently have beets lolliping around in the crisper looking for something to do.

If you've got beets, roast them drizzled with a bit of olive or cooking oil and wrapped in foil at 425 degrees Fahrenheit for as long as it takes to make them 'give' when you squeeze them. It ranges anywhere from 20 minutes to 80 minutes for me, depending on the size of the beet.

Beet Hummus--and an improved Beet Recipes Collection of the Visual Recipe Index by Ingredient

Steamed beets + chick peas and tahini make a tasty, pretty, pale pink hummus.

I'm still waiting to find the beet recipe that I will adore. The beet recipe that is the last way I'll ever want to prepare beets. The beet recipe that makes me look forward to beets in the Community Supported Agriculture (CSA) farm share box with antici . . . [say it] . . . pation.

I've found that recipe for beet greens. I love them for breakfast or brunch, prepared this way. I could happily eat beet greens like this for the rest of my life. My family doesn't share the beet greens love, so I keep sharing new beet greens recipes on the blog.

In my summer project to transform my little blog Visual Recipe Index by Ingredient into a resource for folks eating from the farm share, I reached out to other bloggers for their beet and beet greens recipes. I'm delighted to show off the fruits of our combined labors [their recipes and my recall of my ABCs] in this post. I've got over 50 recipes to date and more coming!

The beets I used to make this hummus did not come from my farm share. During the window of time between the last Fall share delivery and the first pick up of the 2015 season, the generous folks from Melissa's Produce sent me a lovely cookbook and some packages of steamed beets. If you don't have access to fresh farm share beets, this product would be a good substitute. The beets are small enough to pickle or use as a side dish, and peeled/cooked ready to use. I used mine in hummus, and other I was not required to write nor compensated for this post [other than the beets + the cookbook].

As you can tell from the start of this post, I still haven't found the beet recipe. But this one ain't half bad. It's cute with carrot slices for dipping, it's pretty used as a spread inside wraps, and it tastes great with pretzel thins. Adding chick peas and tahini tones down the vibrant color to a pleasing pink.

Why yes, a kohlrabi leaf does provide a pop of color to your appetizer spread.

For more recipe suggestions to help you find YOUR BEET RECIPE, please see my newly-expanded Beet Recipes Collection, part of the Visual Recipe Index by Ingredient. I'm sharing additional vegetable appetizers on my Awesome Veggie Apps and Snacks Pinterest board and on my FB page. Need help using this blog? Click here.

Horned Melon Waffles

Classic buttermilk waffles with a freaky fruit twist--horned melon in the batter. 

Happy Birthday, Dr Seuss!

Horned melon is not a fruit that was grown by the farmers in my community supported agriculture (CSA) farm share. In a G+ food bloggers group Melissa's Produce offered to send cases of FreakyFruits to anyone interested. I said yes. This is my second recipe from that case of fruit. Passionfruit Banana Muffins was the first. I think the next one will be pizza or curry.

When I lifted off the protective bubble wrap I had no clue what I wanted to do with these fruits--but I like that challenge just like I like the challenge to use the kohlrabi in the farm share! Inspiration struck one morning when I realized that those people who live with me remain keen on eating first thing in the morning and all day long. [I need to be up and about for several hours before I feel peckish.] I used one melon in the waffles and had my daughter use another in a smoothie with banana, vanilla yogurt, and ice.

Horned melon looks like something out of a Dr Seuss book. It makes me wonder about the first animal to eat it, because I'm sure the first human to try it did so because she saw a fellow animal chowing down. [I wonder the same about artichokes and several of the other FreakyFruits that Melissa's Produce sent me.]

I don't know what my deal is with Dr Seuss' birthday and breakfast. If you wanted to make a Dr Seuss themed brunch to celebrate his birthday, March 2nd, please consider these waffles with a side of Green Eggs No Ham [a vegetarian eggs Benedict with easy spinach Hollandaise--link]. For other recipes using FreakyFruits, please see my FreakyFruits Recipe Collection, part of the Visual Recipe Index by Ingredient.

Passionfruit & Banana Muffins {Where Do You Get Your Food?}

Where do you get your food? 

Between articles in National Geographic Magazine about the evolution of diet and observations during the 4th annual Montgomery County (Ohio) Food Policy Coalition Summit last year, I think Michael Malone of Hungry Toad Farm sums up the answer perfectly:

"Either somebody brings it to you, or you go get it."

The theme of the summit was Distribution--Connecting Producers to Consumers. I sat in on a few sessions* and it was interesting to hear from Community Supported Agriculture (CSA) farmers as small as Michael Malone's couple dozen subscribers on up to Carl Bowman of Bowman & Landes Turkey's multi-state reach.
What I learned was there is romance in knowing where your food comes from (I agree with Dennis Chrisman of Dorothy Lane Market's sentiment). Over the past 9 years I've enjoyed meeting the farmers who grow our food. At first it was 'oh look, kids, this is what an eggplant looks like in the field' but it has morphed into wanting to understand the motivations of folks who want to work so damn hard to feed me.

Ben Jackle, together with his wife Emily, had 475 planting sessions last year at Mile Creek Farm. Holy cow! In order to balance what grows best in the climate and soil of their spread with what their customers want to buy, the Jackles must balance diversity with efficiency. It would be easiest to grow rows of the same crop and systemize the planting/growing/harvesting of a product, but as a CSA subscriber I wouldn't want to get a box of only tomatoes one week or only lettuce another week or only beets . . . ever. I appreciate the extra efforts that crop diversity requires.

Chickens go RVing at Keener Family Farm. Photo taken by my spouse.

"Convenience is a commodity itself"--another gem from Michael Malone. When he says "I don't sell peanut butter or toilet paper" he's right. I don't do all of my shopping in one place, nor would I want to do so. Everyone has skills, and while I appreciate our farm's ability to grow giant kohlrabi and my neighbor's buddy's ability to grow happy chickens and tasty beef, I also appreciate the volume discount on sharp cheddar cheese at Costco.

Keener Family Farm--photo taken by my spouse.

In addition to getting vegetables that have been grown near you by folks you've met, there are less tangible benefits to joining a CSA. George Mertz of Patchwork Gardens reminds me there's an aesthetic value of agriculture. Seeing farmland in production is pleasing to the eye, an having a box brimming with (pre-paid) brightly colored vegetables is so much prettier than a cart full of packages waiting for the final total price.

A typical late summer box: tomatoes, peppers, eggplant, squash, corn and greens.

People want local food, and according to Dan Carmody of the Detroit Eastern Market, the breakdown isn't in food production it's in food distribution. Folks all over are developing new ways to connect consumers to producers. In Seattle, Janelle Maiocco started Farmstr. Producers/Farmers can list their offerings on a central site online, and consumers can order the quantities and pick up locations that fit their needs. In Champaign County (Ohio), a Virtual Farmer's Market set up by Pam Bowshier and Mark Runyan meets in a YMCA. Folks order their items over a multiway period, then come once a week to pick up their orders.

Even CSAs are evolving. CSA models don't have to be just vegetables, or meat, or cheese. Heck, there's a beer CSA in Chicago--started by a former intern at our CSA, Patchwork Gardens. I'd love to have to empty my firkin before the next pickup date! According to a recent survey by Local Harvest, farmers are teaming up with other local businesses to sell add-on products (bread, meat, eggs) in addition to vegetables. Multiple payment options and varied length seasons are helping to reach new subscribers. Shoot, back when we started eating from a CSA we stopped getting food in late September. Now we get deliveries into December--and yes, now in February I've still got locally grown squash in the Strategic Winter Squash Reserve as well as put up vegetables in the freezer and pantry.