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ann arbivore consuming ann arbor one board of education meeting at a time skip to content open menu home about search search for close ann arbivore consuming ann arbor one board of education meeting at a time at the market 29 july september 13 2018 monet 2 comments i always get the feeling i am missing out by picking up my csa share at the farmer s market on wednesdays instead of saturdays whenever i make it to the market on the weekend there is just so much more energy and more of a crowd but this wednesday it felt good that must have to do with the profusion of fruit and vegetables that are being harvested right now lots of loveliness sweetpeas at one stand gorgeous produce at frog holler speaking of which always has beautiful produce the farmer with the red apron who was not wearing the red apron but did have a lovely new wood table he crafted himself and a xylophone hand forged by a friend of his take that supermarket try to have better looking carrots than these i dare you gardenworks always has sunflower shoots which zingerman s buys for their twigs and berries salad i love their salad so much i make it at home the sunflower shoots add a nice bit of green to the chewiness of the wheat berries lots of beans right now we ve gotten tons in our farm share none as pretty as these purple ones though and my favorite time of the year peaches i have passed by the peaches in the supermarket for the past 10 months just waiting for this time of year there is just really nothing to compare with produce picked when it is ripe then eaten the next day if you re not swayed by the environmental and economic benefits of eating local you have to at least be swayed by the fact that food just tastes best when it s eaten locally and seasonally as we left the market the girl posed by the painted utility box it kind of looks like one of the flowers is tucked behind her ear by the way well done ann arbor take those unsightly boxes and turn them into art a sign of one of the biggest changes around town the new annarbor com newsboxes i am sorry i didn t get any shots of the ann arbor news boxes before they were changed out i am reserving judgement for the newspaper but i am just not impressed with the website yet edit or maybe i am judging their newspaper there is no excuse for typos on the front page of the sunday paper or anywhere for that matter i was very disappointed to see that yesterday 8 2 09 yummy pasta with pesto september 13 2018 monet 3 comments grocery bag filled with basil 4 pesto and lots of it now i ve made pesto before it s been good but last night i made the best pesto ever i think i have elevated pesto to a new level i used the recipe out of martha stewart s cooking school a cookbook i recently got and haven t used a whole lot i know it doesn t look like much it is pesto after all but the pesto was gorgeously silky and just frickin delicious i think the big secret was the toasting of the pine nuts i don t think i ve ever done that before it brings out their nuttiness and as karl says pine nuts taste like bacon basil pesto 3 garlic cloves peeled 2 cups loosely packed fresh basil leaves 3 tablespoons pine nuts toasted 10 min in a 350 degree oven stirring occasionally 1 2 tsp coarse salt i used kosher 1 3 cup grated parmigiano reggiano cheese 1 2 cup extra virgin olive oil blanch the garlic by covering the garlic in a small saucepan with water by 1 inch bring to a boil over high heat then immediately drain and let garlic cool to room temperature martha wants you to use a mortar and pestle to make the pesto i don t i m sure it tastes better as she says it does but a food processor works just fine add basil garlic pine nuts and salt to the food processor and process until the basil is pulverized and the pine nuts and garlic are pasty add the cheese and mix again pour the oil in a slow steady stream and mix until combined toss with some hot pasta preferably something like penne or rotini you want the pesto to get into all those nooks and crannies on the pasta delicious i sautéed up some pattypan squash and karl and i had some pinot grigio with it and the meal was perfect we ate out on the deck the kids ate all their food then played in the sandbox with the new sand in it a wonderful evening but wait there s more we finished it with a delicious chocolate and zucchini cake i had just happened to whip up that afternoon who knew i was ever going to be this domestic the box august 5 september 13 2018 monet 1 comment today s share from our family farm lots of potatoes four pattypan squash two large green zucchini one yellow zucchini three red onions two bunches of spinach four tomatoes two quarts of green beans and a dozen eggs i also bought a bunch of kale from chandra at beautiful earth family farm and some cherry tomatoes from a farmer whose name i do not know when i asked about the calendula flowers chandra had she was kind enough to give me one then explained it can be used for all manner of skin ailments i think i ll use it for my kids and their multitude of mosquito bites they seem to get i m planning on freezing the green beans i imagine there will be some zucchini bread in our future and i really need to figure out what to do with all of the potatoes i have farmer john offered me another quart of potatoes but i turned him down we have so many from the previous two weeks by the way check out the great write up of our family farm on annarbor com from jen of a2eatwrite i was too late today to get some of the duck eggs but i will get some one of these days at the market august 5 september 13 2018 monet 2 comments august is definitely the farmers market s shining time there is so much deliciousness i didn t get a chance to photograph much but i was able to get a blurry photo of the guy over at tantré farm playing a bit of the accordion who would have imagined the accordion would be making a comeback these last couple of years it was kind of nice to be filling my csa bags to its sweet sweet sounds a gratuitous shot of peaches for real my favorite fruit of the summer and i think we know where we ll be next saturday happy birthday farmers market i need to do a bit of self congratulations right now today is the first day in the history of ann arbivore i have actually posted the at the market and my the box postings on the same day i went to the market well done me well done chocolate and zucchini cake september 13 2018 monet 3 comments when i was looking for a chocolate and zucchini cake recipe i looked no further than clotilde s recipe over at chocolate zucchini yeah i talk about her as clotilde i think c z was my first ever introduction to food blogging about three years ago i stumbled upon her blog and just voraciously read it then searched out other food blogs i don t know what it is but i love reading about food food porn i think if you haven t come across chocolate zucchini you should check it out her writing and photography are just lovely anyway on to the cake her recipe is good it turns out a cake i imagine the french would like not too sweet but with a deep chocolate taste and for the americans some good old fashioned chocolate chips in it the hazelnut and brown sugar topping is just right sweet and crunchy c z chocolate and zucchini cake whisk together 1 1 2 cups all purpose flour 1 2 cup wheat flour 1 2 cup unsweetened cocoa 1 tsp baking soda 1 2 tsp baking powder 1 2 tsp salt in a separate bowl mix until fluffy 1 2 cup butter softened 1 cup light brown sugar add to butter sugar mixture 1 tsp vanilla 1 tsp instant coffee granules i used instant espresso add in one at a time 3 eggs room temperature preheat oven to 360 degrees grease a springform pan and sprinkle with cocoa powder after mixing the wet and dry ingredients combine them reserving 1 2 cup of dry ingredients add to the 1 2 cup reserved flour mixture 2 cups grated zucchini 1 cup chocolate chips i always use ghiradelli 60 cacao bittersweet chips fold the zucchini and chocolate chips into the batter pour into the prepared pan flatten the batter combine and sprinkle over batter 1 4 cup light brown sugar 1 2 cup hazelnuts toasted chopped bake for 40 50 minutes cool in the pan for 30 minutes then un mold enjoy some of this cake with a cup of good coffee ps i m still working out how i write up recipes i ll figure out a better way the box august 12 september 13 2018 monet 1 comment this week s share from our family farm plus supplements and two yellow squash one yellow zucchini two patty pan squashes three small and very ripe tomatoes two quarts of potatoes five onions one pepper a bunch of spinach two smallish heads of lettuce and the ever present dozen eggs i also bought four ears of corn a quart of peaches a pint of grape tomatoes and a very disappointing melon the melon was a gigantic beauty from the outside fragrant and ripe way too ripe i cut into it my boy excitedly dancing around my heels saying melon melon only to have the entire thing be way too mushy to even contemplate eating dang it i did not get a picture of it i did not even want to dignify it with such a thing oh i forgot i also bought a lovely round of chevre from zingermans clean and light perfect at the market august 12 september 13 2018 monet 2 comments huh i m actually getting a little bored of taking the same kind of shots at the farmers market i think this is my problem and not the market s time to do something new maybe work on documenting the farmers or actually document what is at the market i tend to walk around the market kids in tow and whip out the camera to take a couple shots of whatever strikes my fancy time to actually focus for today a shot of peaches in black and white scandalous i know pasta with red lentils and ginger september 13 2018 monet leave a comment the other night was a oh no it s already 6 15 and i have no plans for dinner kind of night no meat thawed no cohesive group of ingredients but then i thought of a post i just recently saw on arborparents an email group for parents of children and babies in and around ann arbor someone had put the call out for a really spectacular vegan dish what we ate tonight was an arborparent s answer to that request thanks valerie i had everything on hand and it was quick and easy to make a super bonus it was really delicious my 3 year old daughter kept saying this is great mom and ooooh yummy spinach what did i tell you about my kids and greens it s a little strange actually and my 1 year old son who hasn t been eating anything right now ate some of it a ringing endorsement i think the ginger really brings it all together i am a big fan of ginger anything we made it distinctly not vegan by adding freshly grated cheese on top of it i may have used more than three cups of spinach i put in all of the spinach from my csa share from the last two weeks it was about three good sized bunches the more spinach the better i always say 1 pound pasta i used rigatoni 1 2 cup extra virgin olive oil 2 cloves garlic chopped 2 inch piece of ginger chopped 3 4 teaspoon crumbled dried sage 1 1 8 cups red lentils 3 cups water 3 cups chard or spinach firmly packed washed stems removed and cut into bite sized bits i used spinach 1 teaspoon salt fresh ground black pepper to taste parmigiano reggiano cheese grated 1 cook the pasta and drain it 2 meanwhile in a large pot put the oil ginger and garlic cook for one minute then add the sage lentils and water bring to a boil cover the pot and reduce the heat to low 3 let the lentils simmer until they are soft 15 20 minutes stir the chard or spinach and salt into the lentils turn up the heat and cook stirring often until the greens are wilted then stir in the cooked pasta and pepper to taste and heat through 4 grate parmigiano reggiano cheese over the pasta serve with a nice green salad the box august 19 september 13 2018 monet leave a comment our family farm share this week six ears of corn a bunch of broccoli two cucumbers both just really big two patty pan squash a quart of red skin potatoes three yellow onions a zucchini a bunch of peppers a little melon and a dozen eggs farmer john wouldn t tell me which kind of melon it was telling me he didn t want me to give away all of his secrets he did give me two jalapenos so i could test out a method of determining jalapeno hotness i read on a blog somewhere that when selecting jalapenos take note of the striations or lack of on the pepper if there are stretch marks the pepper will be hotter i don t really know if this is true so i have one of each a smooth and shiny pepper and a pepper with little marks on it the frog wants you to notice the jalapeno on the right is the one with the marks according to my sources that will be the hotter pepper i ll let you know what i find at the market august 19 september 13 2018 monet 1 comment no market pictures today i walked through the market at a fast clip not even buying anything to supplement my csa share from farmer john i passed by the luscious peaches the tomatoes the cupcakes the tamales it was hard to do but my kids were sleeping in the car with their uncle watching over them passed out after a fun morning outing to the splash pad nearby i didn t want them to hang out in the car for too long since i am loathe to post words here without posting any photos a little taste of the splash pad outing actually a little more fun than the farmers market posts navigation older posts archives september 2018 august 2015 june 2015 july 2009 june 2009 september 2008 august 2008 july 2008 april 2026 m t w t f s s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 sep blog at wordpress com back to top ann arbivore create a free website or blog at wordpress com subscribe subscribed ann arbivore sign me up already have a wordpress com account log in now privacy ann arbivore subscribe subscribed sign up log in report this content view site in reader manage subscriptions collapse this bar loading comments 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