Category Archives: Recipes

Pizza Camp

Sharing life, love and lunch.

I love Pizza – Who Doesn’t!

By Teri Williams

 

 

 

 

Ok, so I don’t need to eat more carbs, and yes we have Hogstone Pizza in town. So why, you ask, do I crave to create the best ever pizza??? Last time I was in Darville’s Bookstore I found a book about pizza titled Pizza Camp by Joe Beddin. I love to read cookbooks, especially when they have humorous commentary and throw in common sense. After reading Joe’s recipe and constitution on how and what to use to make the best-ever pie I started planning and dreaming. So let the fun begin!

I have never had any luck with yeast. So the fact that Joe’s recipe for the dough does not include warm water and is put in the fridge for 24 hours gave me even more skepticism. However, I jumped in and made the first steps towards my crusty cheesy tomato dreams. Joe’s policy for making dough: “Turn your phone off and don’t speak, this is a time to listen, for new ideas, it’s not busy, be present. Making dough should be calming, meditative and a great time to think of new ideas about pizza and life.” I spent the time to enjoy the moment and think about what my garden would provide as toppings.

Book in hand, tools in place. This is the beginning, bring on the yeast.

Love it when your work looks like it does in the book!

After the dough was in a ball and had to rest for 30 minutes, I wandered through my garden and gave thanks for being here now on Orcas Island. Second round of kneading left the yeasty ball in the fridge for 24 hours. Until tomorrow …

Garlic drying in the sun. Going to learn to braid this summer!

Basil love

The sauce. I always thought you cooked up a batch of grandma’s secret tomato sauce and let it simmer for hours on the cooktop. No, Joe says they never cook the sauce in Naples. He recommends a nice fresh and bright tomato sauce, which comes with using the right tomatoes. So I read on. Joe uses Jersey Fresh crushed tomatoes in a can. A CAN!!! Ok, I can do this, FYI- I did go to Maple Rock Farm stand down the road and purchased fresh island grown tomatoes. Just in case. Continuing to read more from Pizza Camp, I learn the canned tomatoes, garlic and salt need to sit for a few hours in the fridge to meld flavors. I found canned tomatoes at Island Market from Italy – yes in a can.

Cheese will include fresh mozzarella and a hard cheese purchased at Roses Bakery. I think I will search for some local fresh goat cheese for the next time – Wendy Thomas, I’m headed out your way soon, girl.

Now what will I choose for toppings? Well I think a simple marguerita is a must. Just cheese and fresh basil – I can do this, and get a chance to go thank my garden once again for providing me with peace of mind and room for dreaming and creating good food. I wanted something a bit more for the second disc of saucy goodness, so I pulled some local pork out of the freezer. Pizza Camp shares many styles and types of toppings, one being Pizzeria Beddin’s Sausage – perfect!

Anticipation is a wonderful thing. I could not enjoy this pizza experience by myself so made a short last minute call to Cory, Monee and Eleanor to come to Gramma T’s back yard bbq pizza oven. I believe this can work with my cast-iron flat pan. Yes, why not. Too early in the game to order a wood fired pizza oven to be constructed in my patio (save these dreams for when I am making dough).

Ju DE VIE from tasting at Doe Bay Wine Company

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This was the hardest part and I have to say, I cheated and used my Grandma’s rolling pin. Need to do some recon on what is the trick to pushing, pulling and stretching the dough.

After Notes:

You need a pizza peel. I’ll save you the details on this, just believe me. And, do not grease your pan with olive oil. Avocado oil will stand the heat much better.

The two days of planning was a tasty success. I still love pizza and am already dreaming up the next PIZZA CAMP!

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Saucy Cranberries

teri-williams-summer-cropBy Teri Williams

I am always looking for a new spin on a traditional holiday meal. While reading through my new Rodale’s Organic Life magazine, I came across this Pickled Cranberries recipe and seasonal Kale Salad. Pickling is super easy, with very few ingredients and results in a big flavor with many uses. I sealed several jars of the pickled cranberries and will give out as hostess gifts throughout the holiday season. And if you come to my house over the holiday season, you most likely will be served a fresh cranberry cocktail and a side of healthy kale salad!

Pickled Cranberries (makes 2.5 cups)
Note: Always use fresh organic cranberries.
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In a medium saucepan, combine 3/4 cup sugar and 1-1/2 cups of red wine vinegar. Tie 1/2 tsp. of coriander seeds and 1/2 tsp. peppercorns in a square of cheesecloth and add to the pan. Bring to a boil over medium heat, stirring until sugar dissolves.

Add 10-12 oz. fresh or frozen cranberries and bring back to a boil. Lower heat to a simmer and cook until skins begin to split, 2-3 minutes. Let cool in saucepan, remove and discard spice sachet, and transfer cranberries and liquid to a jar. Refrigerate in sealed jar until ready to use. Pickled cranberries will keep for a few weeks; or process to seal according to canning practices.

2016-11-13-14-17-18The liquid can be strained to use in cocktails, and the pickled cranberries can be tossed into salads and stuffings.

My favorite easy hors d’oeuvre is as follows:

Slice baguette into 1/4-inch slices (may 2016-11-13-14-54-19toast or leave soft), top with your favorite ricotta cheese, place a dollop of pickled cranberries and finish with a drizzle of honey. A sweet, tart, smooth and tasty treat in minutes!

Kale and Wild Rice Salad

1/2 cup cooked wild rice
1/2 tsp. salt
1 medium shallot, finely chopped
1 Tbsp Dijon mustard
Fresh ground black pepper
3 Tbsp. liquid from pickled cranberries (see above recipe)fullsizerender
3 Tbsp. extra virgin olive oil
1 bunch kale, stemmed and shredded into thin ribbons
1 cup pickled cranberries, drained
1/2 cup goat cheese, crumbled
1/2 cup toasted pecans, coarsely chopped (can use walnuts)

In small bowl stir together shallot, mustard, pinch of salt, pepper and pickling liquid. Whisk in oil. Pour half the liquid, adding more as needed, and use your hands to massage into kale for 5 minutes.

To serve, lightly toss with rice, cranberries, cheese and nuts. Serve as a side dish or add chicken or salmon to create a colorful and satisfying main dish.

Happy and Healthy Holiday Wishes sent from my family to yours ~

 

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Traditional Irish Soda Bread

 mandy card By Mandy Randolph

Here it is, March again. It certainly came in like a lion here on Orcas Island! I began thinking about the Lucky Irish as soon as my calendar turned. My Farm to Classroom students at Orcas Island Elementary got a baking lesson last week complete with some Irish history and basic chemistry.

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Bread soda was introduced in the early 1800s and it suddenly meant that people who didn’t have an oven—and virtually nobody had an oven then—could make soda bread. They cooked the bread in what’s called a bastible—a big cast-iron pot with a lid on it that would have been put right onto the coals or onto the turf fire. The great thing about soda is that it was not as perishable as yeast and it would have been relatively inexpensive. The Irish people would have had buttermilk from the cows (old-fashioned buttermilk is a by-product of making butter) and they would have been growing wheat, so they would have had flour (whole wheat of course).

A very basic explanation of the reaction between the soda and the acidic buttermilk was followed by a classic demonstration of the concept using baking soda and vinegar.

Time to make the bread!

Traditionally a cross was cut into the bread before baking. Some people said it was to let the fairies out. Some said it was to keep the devil out. But most likely it was to help the bread bake evenly!

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Add some rosemary or other herbs for a dash of flavor.

Bread is best when shared with friends!

INGREDIENTS:

3 1/2 cups whole wheat flour

2 tablespoons caraway seeds or rosemary (optional)

1 teaspoon baking-soda

3/4 teaspoon salt

1 1/2 cups (about) buttermilk

 

PREPARATION:

Preheat oven to 425°F. Lightly flour baking sheet (or cast iron pan). Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place in cast iron pan. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

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Pickle Camp 2015

teri-williams-summer-cropBy Teri Williams

I look forward to pickle camp each year. Friends and family gather to share stories and the thrill of scrubbing cucumbers and peeling garlic.

"pickle pals" for life, Elsa and Teri

“Pickle pals” for life, Elsa and Teri

There are also plenty of laughs and good food enjoyed by all as we sit back at the end of the day and get that warm feeling about what we accomplished, and begin to start counting down the calendar days until Thanksgiving, when the first jar is popped open and pickle camp comes back to life, one jar at a time.

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Fresh, ready-to-pack ingredients line the counter for packing jars.

Fresh, ready-to-pack ingredients line the counter for packing jars.

Elsa had the liquid measurements on her wrist likened to a quarterbacks play list. The assembly line behind her was moving fast.

Elsa had the liquid measurements on her wrist likened to a quarterbacks play list. The assembly line behind her was moving fast.

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ELSA’S PICKLES

Place the following in the bottom of a quart canning jar:
1 head of dill
2 cloves of garlic
½ tsp mustard seed
1 red chili pod
¼ tsp turmeric
4 whole pepper corns

As jars are being filled, another garlic clove, red chili or a pinch more of dill can sneak into the jar, making the recipe really just a guide line.

For 7 jars, in a sauce pan heat:
6 cups vinegar
7-1/2 cups water
1 cup kosher salt
3/8 cup sugar

Place cucumbers in jar standing on end, pack tightly. Fill jar with vinegar liquid mix, place canning lid on top and screw lid on tight. Place into a water bath canner (water should cover top of the jar) and bring to a rolling boil. Process for 15 minutes. Do not open until Thanksgiving.

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Green Goddess

teri_cropI have no patience for waiting on the greens in the garden to mature, so with a little help from my local farmer John at Maple Rock Farm, I learned to create and use some of the bounty early.

I have never been good at following recipes and measuring. Everything is done by eyeballing, more liquid or greens can be added to get consistency desired.

Parsley- Walnut Pesto

IMG_0583Fill your blender with 2 cups of chopped parsley, 1 cup chopped walnuts, 3-5 cloves of garlic.

Pour in ½ cup of good olive oil (I used Olivar De La Luna organic extra virgin). Begin blending, add more olive oil as the paste begins to pureé. You do not want it so thick you cannot get it out of the blender, but it should not be too runny.

Use a spoon and scoop into ice cube tray and freeze.IMG_0584

Once cubes are frozen solid, place the tray in a pan of hot water for a few minutes to loosen cubes of pesto, then place them on a cookie sheet to freeze hard again, then store in a container in the freezer.

When you want pesto, place a cube (or several) in a bowl and thaw to room temperature. Add hot or cold pasta and mix.

Grate parmesan cheese over pasta and mix. Do not add cheese before freezing, (it will turn into globs when heated).

Green Garlic Paste

IMG_0743Early summer-late spring, cut the garlic scape off of last year’s garlic you planted in the fall. These can be chopped and put into dressings, sauces and salads, but I like to make a garlic paste that is versatile and keeps in the refrigerator for several weeks.

Fill blender half full of chopped garlic scapes, add ¼ cup of good olive oil and begin blending. You will add more olive oil as the combo begins to blend into a chunky paste.

 

IMG_0748This paste does not get smooth but will have texture.

Add more oil, or scapes, until you get a consistency of soft paste (if it is too thick you will not get out of the blender). Place green garlic paste in a mason jar with lid and keep in the refrigerator.

I use this as a rub on chicken; add to tomato paste-balsamic vinegar-olive oil as a marinade for beef; add to good olive oil-balsamic vinegar and salt/pepper as a salad dressing; stir into pasta; add to any dish you would add garlic to.

 

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The Incredible Edible Stinging Nettle!

122 By Mandy Randolph

Springtime on Orcas Island means nettle time! Some people only consider nettles to be those pesky weeds that cause an irritating sting when brushed up against. My students at Orcas Island Elementary School know otherwise… they know that nettles are nutritious, tasty, and free!

A fresh nettle patch growing on Orcas Island.

A fresh nettle patch growing on Orcas Island.

Nettles are low in calories, but pack in a whopping amount of iron, calcium, vitamin K, and fiber. It has long been believed that ingesting nettles can combat the symptoms of hay fever and seasonal allergies. Try drinking two cups of nettle tea a day just prior to and during your allergy season and see for yourself! You do need to be careful when gathering your nettles. Wear long sleeves and pants. Use gloves and clippers to harvest. You can take the sting away from your nettles by drying them in the sun or simply by rinsing and soaking the nettles in water. The most certain way to take away all sting is to boil briefly.

A box full of freshly harvested stinging nettles.

A box full of freshly harvested stinging nettles.

After harvesting your nettles and before eating them, you could take some time to investigate them with a magnifying glass!

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Farm to Classroom students investigating stinging nettles with magnifying glasses.

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You can enjoy nettles in many ways, in soup, tea, sauces, and stir fry. We decided to make a nettle pasta dish in Farm to Classroom last week. Here is how we made our nettle pasta.

Stinging nettle pasta!

Stinging nettle pasta!

Start by mincing garlic and sautéing it in some olive oil. 20150312_113039

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Bring a pot of water to boil and add nettles to boiling water for 3-5 minutes. Remove the nettles with a slotted spoon and chop them. Add your pasta to the same water you boiled the nettles in.

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Add the chopped nettles to your garlic and sauté. Add a few pinches of sea salt if you’d like.

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Add the cooked pasta and mix thoroughly until combined.

Fresh stinging nettle pasta.

Fresh stinging nettle pasta.

Enjoy warm or cold!

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Here is an easy way to store your extra nettles for use later. Boil, chop, squeeze out excess water and form into a ball. Freeze the nettle balls on a baking sheet and transfer to a Ziploc bag once frozen. Then you can toss a nettle ball into soup, smoothies, sauces, scrambled eggs and omelets, you name it!

A batch of "nettle balls" before they went into the freezer.

A batch of “nettle balls” before they went into the freezer.

Go ahead and try some stinging nettles. My students enjoyed them, and you may too!

Happy students enjoying stinging nettle pasta. Seconds please!

Happy students enjoying stinging nettle pasta. Seconds please!

Eat your nettles!

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Garden Fresh Roasted Potatoes

122 Posted by Mandy Randolph

When I am not busy doing all things real estate at the T Williams Realty office, I enjoy my other career as an elementary school teacher. In my previous post I told you all about our great potato dig in the school garden. Well, just last week we finally enjoyed the fruits of our labor. All of the students at Orcas Island Elementary School helped to make and then eat some garden fresh roasted potatoes!

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Our yummy garden fresh roasted potatoes- just look at all those colors!

The potatoes were stored just the way they like; cool, dark, and dirty. They spent the past three months stored in cardboard boxes and covered with shade cloth in a rodent free, unheated garage. When we opened the boxes they were just as firm and glorious as the day we picked them.

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Kindergarten students digging up the potatoes in the school garden last fall.

In the classroom the children are divided into working groups: Potato cutters, onion dicers, garlic peelers and mincers, and the rosemary choppers. Yes, all of the groups will be using knives. Children and knives? At school? Yes! The students are taught safe knife handling skills starting in Kindergarten. The rules are followed closely because the children know that using the knives is a privilege that must be taken seriously or they will lose it. Kids LOVE to be helpful! Sometimes we adults forget to give them the opportunities. Not in Farm to Classroom– all students are taught to use tools and expected to do their part!

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Elementary students safely using knives in Farm to Classroom.

Once the cutting commences there are ooohs and ahhhs as the purple majesty and cranberry red potatoes are sliced open to discover that they are also colored on the inside!

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The stunning Purple Majesty potato!

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The Cranberry Red potato- red through out!

The onion group starts to complain of watering eyes. The peeled garlic (harvested from our garden) starts to fill the room with its distinct scent. The rosemary group is focused on cutting tiny pieces so it doesn’t “feel like we are eating the Christmas tree”.

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Carefully dicing the onion.

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Peeling and mincing garlic grown in our school garden.

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Focused on chopping the rosemary into teeny-tiny pieces.

With the chopping complete the potatoes, garlic, onion, and rosemary are tossed together with olive oil and some salt.

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A very colorful bowl of potatoes.

Off into the oven set at 450 degrees for about 15 minutes.

Our garden fresh roasted potatoes are so delicious! The children loved eating them and you will too!

Farm to Classroom Recipe: Garden Fresh Roasted Potatoes

Ingredients:

5 medium potatoes

1/3 cup Olive oil

1-2 cloves of garlic

½ small onion

Rosemary sprigs

Salt *optional

Directions:

Cut potatoes into 1 inch cubes, dice onions and garlic

Mix potatoes in large bowl with olive oil, garlic, onion, rosemary

Spread out in one layer on a baking sheet

Bake at 450 degrees for 15-20 minutes

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So Very Thankful

Teri Williams, T WIlliams RealtyBy Teri Williams

I started to write about how thankful I am for my island community, Orcas farmers, my work, friendships old and new, family, the summer of 2014, grandchildren, my cat’s unconditional love and my health.

But, that is not what I am going to share with you.

Through this exercise, I realized I would not have my life without my husband’s never-ending support. He came home from work to young step sons and sat at the dinner table and passed out love and shared his strengths, resulting in grown loving sons who look up to him and pass along to their children what they learned from this man.

Teri Williams and jay Fowler

Just yesterday, Jay was in the office helping us put a new coat of paint on the walls. This man does not quit!

I wake up each morning to coffee, the garbage taken out and a little note telling me how he will think of me and can’t wait to come home, even though he may take the brunt of the day from me when he returns. The support from this man I have never known anywhere else in my life and I would not have all the things in my life I am grateful for without it.

Thank you, Jay Fowler, for everything, and cheers to another Thanksgiving together!

Happy Thanksgiving to all, and I hope you are able to get together with loved ones and friends on this day of thanks. Why not warm your hearts with the warmth of home cooking, and gather around a pot of hot soup — I offer one of my favorites: Cheddar-Ale Soup.

Happy Thanksgiving everyone!

 

Cheddar-Ale Soup

4 thick cut Coffelt Farm bacon slices, cut into narrow strips
2 tbsp. olive oil
2 tbsp. unsalted butter
1 large yellow onion, diced
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
1/3 cup flour
1 cup pale ale
1 tbsp Worcestershire sauce
2 cups each, whole milk and vegetable broth
1-¼ lb. sharp cheddar cheese, shredded
Salt to taste

In a 4-5 quart soup pot over medium-high heat, cook bacon until crisp. Drain bacon on paper towel, save for garnish. Reduce heat to medium; add olive oil and butter, melt. Add onion, carrot and celery; cover and cook for 20 minutes. Add garlic; cook for 1 minute. Add flour; cook, stirring occasionally, 3-4 minutes. Add ale; cook stirring constantly 2-3 minutes. Add Worcestershire, milk and broth; bring to a simmer. Reduce heat and simmer for 10-12 minutes. Puree in food processor until smooth. Set over low-medium heat. Add cheese gradually, stirring constantly. Do not boil, watch for scorching. Season with salt to taste. Top with bacon.

Serve with toasted baguette slices. Can be made ahead of time. Re-heat slowly, using a whip to smooth out lumps.

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oh…… what to do with those luscious, juicy, colorful tasty tomatoes.

Here are 4 easy recipes to preserve your summer harvest.Toms

No Cook Sunshine Tomato Sauce- Clean Eating September 2014-Give several summer ripe tomatoes a light rinse. Chop

Easy Sunshine Tomatoes Sauce

Easy Sunshine Tomatoes Sauce

coarsely and dump into a large jar. Mash a few garlic cloves (I like a lot of garlic) add to jar. Add 1 cup of olive oil and a dash of balsamic vinegar. If you don’t have vinegar, use lemon or lime juice. The better the quality, the better the flavor on both oil and vinegar. Add sea salt and ground pepper to taste. If you have fresh basil, oregano, rosemary or thyme, tie up in bunch and toss in too. Put the lid on; shake the jar to mix contents, set in the sun or hot sunny window. Let sit to soak up the heat of the sun for 4 hours (can do longer time, do not recommend shorter time). Pull herbs out. Serve with crusty bread or use as a light raw sauce for pasta. I blended my jar contents and warmed in a cast iron skillet, spoon over ravioli, top with shaved parmesan cheese. You can freeze or keep in refrigerator for up to 1 week.

Homemade Tomato Paste- Maple Rock’s Farmer John-Take your split and over ripe toms and cook them down in a pot to the point that you can macerate them with a potato masher or even a stick blender if you have one.  After mashing them, run them through a food mill to remove the skin and seeds (I skipped this step). At this point you have a watered down sauce (sometimes I’ll drain off some of that liquid prior to mashing). Transfer the sauce in the pot onto the biggest sheet pans (I used cake pans) that will fit in your oven and cook it down for one hour at 350 then take it down to 250 for another two- three hours.  Stir occasionally and add some nice olive oil and salt to taste.  We like to make as big of a batch of this as we can and freeze it in pint jars not quite filled to the top.  Keep one in the fridge all the time to add to just about anything you can think of.

Salsa- Years of Adding and Subtracting in Teri’s Kitchen and Ball Blue Book

Add chips and tequila!!!!

Add chips and tequila!!!!

10 cups chopped tomatoes (I include skin and seeds, can remove if desired) about 6 lbs.

5 cups chopped green bell pepper, seeded. About 2 lbs.

5 cups chopped onion (you choose type, I use Walla Walla) about 2 lbs.

2.5 cups chopped, seeded hot peppers. (I usually use a variety based on what my farmer is growing. Include some seeds for more heat). For deeper flavor, roast peppers first, then remove skins. About 1-2 lbs. Be sure to wear gloves

2 garlic heads. (can vary dependent on your taste, however, too little is not good).

1 tblsp hot sauce

2 tblsp dried red pepper

1-2 tblsp crushed cumin

1 ¼ cup cider vinegar

Salt to taste

Big hand full of chopped cilantro

Chopped and combine all ingredients (EXCEPT CILANTRO). Place in large saucepan. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Add cilantro. Ladle hot salsa in prepared jars, leaving ½” headroom. Cover with seal/screw top. Process 20 minutes in a boiling water bath.

Dried Tomatoes- Easy-This is great use of blemished or split tomatoes. I usually use this method after I have done all of the

Better than sun dried tomatoes and can done any time of the year!

Can be done any time of the year!

above and am tired or ran out of jar space in the pantry. Clean tomatoes, cut stem and blemish/bad areas away. Slice the tomatoes about 1/8” thick. This is a guideline. Too thin, they come out crispy, too thick, they come out chewing and are more likely to mold in the jar. Coat the trays with a non stick spray or rub with olive oil to keep slices from sticking to the tray. Place slices on tray, leaving room around the slices so they have air circulation around all sides. Set dryer on 135 degrees for 5 hours. The timing can vary, checking every two hours until dried to your preference (close to potato chip crisp). Turn off the dryer and let tomatoes cool completely. Store in an airtight jar. Great to eat as is, or add to quiche, soups or sauces for a strong tomato flavor that will delight your taste buds.

Enjoy preserving, eating, sharing and pairing all of the above- teri

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Happy Thanksgiving!

By Teri Williams

Teri Williams and signpostI’m off visiting with family this holiday, and just like you, we’re bound to have lots of leftover turkey. Here’s a recipe from my kitchen that’s sure to please:

LEFTOVER TURKEY ENCHILADAS

4 cups chopped turkey
1 4 oz. can diced green chilies
1½ cups mozzarella cheese, shredded
8 oz. package cream cheese
1 16 oz. can green enchilada sauce
10-12 medium sized flour fajita tortillas

Combine all ingredients except tortillas; mix well. Place ½ cup of the mixture along one end of a tortilla; distribute evenly along the length. Roll up into a tube shape. Place in a 8×10 cake pan, seam side down. Repeat with other tortillas. Pour green sauce over the enchiladas; make sure they are all covered. Bake at 325 degrees for 30-35 minutes. You can make enchildadas ahead or freeze prior to baking. Bake up to 60 minutes if frozen.

Top as desired with chopped black olives, grated cheese, chopped green onion and finish with a dollop of sour cream.

Enjoy your turkey time, and thank you, Orcas Island, for your support throughout the year.

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