Saturday, September 10, 2011

A TIME FOR TOMATOES

So I'm just warning you now, there might be a lot of talk on here about tomatoes for a little while.  My source at the Farmer's Market (don't ask who, I won't be revealing, in fear the mass hordes of Halifax will descend and rob me of my precious produce) came through with a basket of organic tomatoes for preserving.  I had hoped for 3 bushels, and came away with one, but there is talk of more being available next week perhaps. In any case, there is going to be some major tomato action going on in the kitchen.  So much so that I've enlisted the assistance of my mother in law to come by on Monday to help by watching the wee ones while I mess up the kitchen.  But until then, my little red lovelies are laid out on the spare bed upstairs ripening as we speak.  
If anyone has a kick ass salsa recipe, please share.....thanks!

Monday, September 5, 2011

DIGGIN IT SUNDAYS

Welcome to "Keeping it Real's" new weekly feature - 'Diggin It Sundays" where I discuss all the latest things that get me excited.  And so, with no further ado.....the first installment for your reading and viewing pleasure.
Enjoying the view of apples ripening in the sun from my sewing room window.
And then picking them with my son and daydreaming about boiling them down into pectin.  It never happened but I had fun thinking I would.
 Love scoring super cheap basil in copious amounts for Hemp Seed Miso Pesto.  
 Enthralled with my mini loaf pans.  They have been getting a workout making zucchini bread and banana chocolate chip loaves.  
I've been impressing myself with the huge stockpile of frozen goods I've managed to make this past couple of weeks.  The freezer is chock full of baby food purees, kale, chard, pesto, string beans and rhubarb.
Enjoying the waft of drying raspberry leaves from my hall closet.

Knitting bliss on circular needles using eco undyed wool.  This is the second pair of wool soakers for baby Jude using the same wonderful pattern for Picky Pants.  Jude lives in them.  He often sports drool and food catching bibs as well.  I've been sewing like a mad woman after the kids have gone to bed in order to keep up with his drooly habits.
 Really appreciating all the hand knit socks our kind neighbours keep sending over for the kids.
Both Scott and I are addicted to the HBO show "Entourage".  I keep reserving them at the library and then watching them at night while I knit.  Scott wishes I wouldn't knit while we veg out in front of the tv but it's the only time I get to knit so I do it anyway.

Tuesday, August 30, 2011

MILKING IT

If you are anything like I was a few months ago, you probably have no idea how to milk a goat.  Well, if you happen to be interested in this sort of thing, this video is for you.......

And don't forget about the Keeping It Real Contest!
I want to remind existing Facebook fans that you too can enter the contest!  Just leave a comment on this page that says you are a facebook fan......or let your friends know about the contest and leave a comment telling me that you did!  Good luck!


THE KEEPING IT REAL BOOK GIVEAWAY!

I am very pleased to announce this blog's very first contest!  One lucky winner will win any three books of their choosing from the amazing selection in the Keeping It Real Bookshop. The contest is open to residents of Canada and the United States. Here’s what you have to do:

Subscribe to the Keeping It Real blog. This is the only must do in the giveaway. 
After you confirm your subscription, leave a comment on this page that says, “I subscribe to the blog.”
If you already subscribe, just leave a comment that says so.
Bonus Entries
There are additional ways to enter for more chances to win. You can do as many or as few as you like:
1. Become a fan of our Keeping it Real page on Facebook. 
Please leave a comment on the wall and you will be entered into the contest.
Click the “Like” button, then leave a message on this page that says, “I Like you on Facebook.”
If you already subscribe to the Facebook page you can leave a comment and say so.
2. Post this contest on Facebook.
Grab this link: http://keepingitreal-naturalhomemaking.blogspot.com/2011/08/keeping-it-real-book-giveaway.html
Attach it as a link to a status update on Facebook
Then leave a message on this page that says, “I Facebooked it.”

A FEW RULES

YOU MUST LEAVE A COMMENT IN ORDER TO HAVE AN ENTRY

YOU MUST LEAVE A SEPARATE COMMENT FOR EACH ENTRY.

YOU MUST FULFILL THE RULES OF EACH ENTRY FOR EACH ENTRY TO COUNT. IF YOUR ENTRY DOESN’T MEET THE REQUIREMENTS, WE’LL REMOVE IT.

WINNER WILL BE SELECTED AT RANDOM.

GIVEAWAY IS OPEN TO READERS IN THE UNITED STATES & CANADA ONLY.


This giveaway will close on September 25th 2011 at 8 pm. Winner to be chosen by random generator. Winner to be announced on September 26 2011. Good Luck!

Thursday, August 25, 2011

THE KEEPING IT REAL BOOK GIVEAWAY!

I am very pleased to announce this blog's very first contest!  One lucky winner will win any three books of their choosing from the amazing selection in the Keeping It Real Bookshop. The contest is open to residents of Canada and the United States. Here’s what you have to do:

Subscribe to the Keeping It Real blog. This is the only must do in the giveaway. 
After you confirm your subscription, leave a comment on this page that says, “I subscribe to the blog.”
If you already subscribe, just leave a comment that says so.
Bonus Entries
There are additional ways to enter for more chances to win. You can do as many or as few as you like:
1. Become a fan of our Keeping it Real page on Facebook. 
Please leave a comment on the wall and you will be entered into the contest.
Click the “Like” button, then leave a message on this page that says, “I Like you on Facebook.”
If you already subscribe to the Facebook page you can leave a comment and say so.
2. Post this contest on Facebook.
Grab this link: http://keepingitreal-naturalhomemaking.blogspot.com/2011/08/keeping-it-real-book-giveaway.html
Attach it as a link to a status update on Facebook
Then leave a message on this page that says, “I Facebooked it.”

A Few Rules

You must leave a comment in order to have an entry

You must leave a separate comment for each entry.

You must fulfill the rules of each entry for each entry to count. If your entry doesn’t meet the requirements, we’ll remove it.

Winner will be selected at random.

Giveaway is open to readers in the United States & Canada only.

This giveaway will close on September 25th 2011 at 8 pm. Winner to be chosen by random generator. Winner to be announced on September 26 2011. Good Luck!

IT MUST BE SUMMER.....another way with Chard

I had grand plans to make spanakotiropita with some of the chard that keeps growing in our garden.  It's so great that we have more than enough to eat now while it is fresh, and plenty to prepare and freeze for the winter.  I thought this recipe was the perfect opportunity to use of one of the many packages of phyllo in my freezer than need to disappear.   I don't know what happened though.  When I opened the pack I had defrosted it was all stuck together and pretty useless so I tossed it out and had to come up with a plan, quick.  I had already prepared the chard and feta filling and had a house full of people expecting dinner at some point.  Then it hit me, CALZONES!  Yes.....so I whipped up a batch of pizza dough, grated some mozzarella cheese, and dinner was on it's way.


Rather than repeat myself, feel free to check out the recipes for Spanakotiropita and Pizza Dough on my blog.

BABY'S FIRST MEAL

Our family celebrated a milestone in baby Jude's life yesterday with a special ceremony to introduce him to his first taste of food.  I was determined to make this meal extra special by making a puree from food grown from our very own garden.  I know bananas, avocado, mangoes, and other yummy vegetables and fruits make for great baby foods, but it seems so wrong to feed him food grown in the tropics.  After some contemplation, I took a stroll into the garden and pulled up some nice looking carrots and headed into the kitchen.  I am loving my Vita Mix blender even more after spending the afternoon making baby food with it.  It liquifies anything in seconds.  While I was at it I decided to make broccoli and string bean puree as well. I piled up three levels of my asian bamboo steamer and then made enough food to freeze so when I am really harried and in need of food fast I'll have some on hand.
     The table was set with a food altar, symbols and samples of the wonderful foods that will nourish and sustain him throughout his life.  There was some bread and sea salt.  A new season apple.  A dish of olives and oil my father brought for us from his village in Greece.  A whole carrot fresh from the soil.  
The candle was lit and we gathered around.  I said a few words for my son.  Words spoken in hopes that he will never know hunger, and praying he will always honour the earth that sustains him.  


We love you little one, bon appetit.

Saturday, August 20, 2011

RUSTIC RHUBARB TARTS with Lemon Cream Cheese

So the Real Women of Philadelphia contest is long over, but I don't think I posted my recipe entry for Rustic Rhubarb Tarts.  I still have lots of rhubarb growing in my garden and I am guessing I am probably not the only one.  I apologize for the dorky videos I made demonstrating me making all kinds of stuff with Philly.  I am not really into Philadelphia cream cheese at all.  I never buy the stuff, and in fact don't recommend you do either.  I just really wanted to win $10 000.  Considering Anna Olsen was the judge, I figured my best bet was to go all conservative too.  So, if you like the recipes I submitted to the contest, do me a favour and substitute some nice organic cream cheese, or, when appropriate, creamy goat cheese (chevre).  That is what I actually use in my kitchen.  I am really looking forward to filming some great footage of "things we do around my place" in the near future.  I learned alot filming these little suckers, and can't wait to refine my skills in the fine art of video blogging..



RUSTIC RHUBARB TARTS

1 pound organic rhubarb
1/3 cup local maple syrup, or more to taste
1/2 cup organic whole wheat flour
1/2 cup organic unbleached white flour
1/2 cup organic rolled oats
1 tsp sea salt
1/2 cup organic unsalted butter, chilled
3 oz organic cream cheese, chilled
1 organic egg yolk
2 tsp organic lemon zest
2 Tbsp local maple syrup
5 oz organic cream cheese, room temperature



Make the pastry dough: Place the flours, oats, and sea salt in the bowl of a food processor, and pulse to combine.  Add 1 egg yolk, 3 oz cold Cream Cheese, 1/2 cup cold unsalted butter, and process until the dough comes together, about 15 seconds.  
Pour the dough out onto your counter and form it into 6 equal balls.  Flatten each disc with the palm of your hand and place them in a covered container in the refrigerator and chill while you make the other components of the recipe.  
Make the rhubarb compote: Chop the rhubarb into small pieces.  Place them in a medium sized saucepan with the maple syrup and bring to a boil.  Reduce the heat and simmer until the mixture thickens to a thin jam like consistency.  Remove from heat and allow to cool. 
 Make the cream cheese filling: Place the 5 oz of room temperature cream cheese in the bowl of your mixer along with the maple syrup and lemon zest; mix until light and creamy.  
Roll out the dough: Remove the dough from the fridge and place a ball onto a lightly floured piece of parchment paper.  With a rolling pin, roll the dough out into a small circle that is 1/4" thick.  Leaving a 1" border, spread 1/6th of the cream cheese onto the dough.  Place a couple of spoonfulls of the rhubarb compote on top of the cream cheese.  Fold the edges of the dough over the filling, using your hands to shape and seal it gently.  Repeat this with the other 5 balls of dough.  Place the tarts onto a parchment lined baking sheet and bake in a preheated 375* oven for 40 minutes. Serve warm or at room temperature.