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Ten Apples Up On Top

25 Sep

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While the weather is just starting to cool down out here on the Florida/Georgia border (meaning, it’s 85 degrees with a breeze and a drizzle), it is strangely starting to feel like autumn. Every once in a while the trees rustle, and the abundance of overzealous salespeople pushing the newest crop of Halloween and Thanksgiving goods is enough to make one forget that is it is, still, technically September.

However, I must admit, I’m one of those people. Our house already has decorative pumpkins perched on the dining room table, cinnamon-scented candles burning with delight, and a giant trifle dish full of apples on the counter. My autumn inspiration started when Rob and I took a trip to Asheville, North Carolina. It’s a small town in the mountains, with farm stands, roads that wind up pine-lined cliffs, and a fabulous food-filled downtown. Really, we ate our way through the city, and still barely made a dent. One thing we did learn when our mouths weren’t stuffed with trout, or barely, or tomato bisque (but they were maybe half-full with wine from tasting at the St. Paul’s winery – we are civilized after all), was that Asheville is the 7th largest producer of apples in our nation.

What a way to welcome fall – go to a place that is inundated with the first, and one of the most prominent, symbols of the season!

Of course, I shopped. We got apples, we ate apples, I got an apple yard flag, we tasted and bought apple cider; we were, for lack of a better word, tourists.

So back to reality (aka: Kindergarten), we are starting to learn about apples this week. The kids are so excited. Apples! Is there anything more delightful? Christmas? Nah. Valentines Day? Hardly. And don’t even get me started on birthdays. The day that we “experiment” and taste and graph different colored apples is more exciting than Ronald McDonald himself delivering free chicken nuggets. When we read Dr. Seuss’ Ten Apples Up on Top, they are simply engrossed – open mouths, wide-eyed, engrossed. To Kindergarteners, apples are the crème de la crème of the new season.

To be honest, they are to me as well. All over the internet apples are springing up with cider recipes, butter recipes, pies, cakes, and roasted with pork tenderloin. So I decided to add one of my own with a simple, fresh, early autumn salad featuring, you guessed it – celery. WHAT? Ok, ok, apples are in there too, but in a different way: as the dressing.

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Similar to the cauliflower dressing I made a while ago, using a fruit or a veg to amp of the faux-creaminess of a dressing is a super simple, and none-the-wiser, trick. In this case, I used a Jonathan apple (I left the skin on because I like the little specks of red throughout the dressing), cored it, and whirred it in a blender with ¼ c apple cider vinegar, 2 heaping tsp honey, juice of ½ a lemon, 2 tbsp extra virgin olive oil, and s&p. The outcome: a non-cream, creamy dressing sweet and tangy and perfect for your favorite fall foods. Here, I was a bit mundane, trying to jazz up the humble (yet deliciousCelery, Bacon, Cheddar, and Parsley Salad (use those ingredients, add as much or as little as you want).  But this dressing would be good over chicken, pork, even as a nice addition to cranberry and walnut-laced coleslaw. Really, the possibilities are endless.

Just like my students’ excitement.

Please try the dressing and let me know how you used it! Can’t wait to hear!

Enjoy!

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Cookies and Salads

23 Aug

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The other day, Rob and I did some Back To School grocery shopping, and it happened to be a date-night of sorts. We had already eaten dinner, and flashbacks of our Coos Bay days of taking a stroll down the fun-house halls of Walmart at 10 pm rushed in our minds as we stood in the Publix cookie aisle with two other couples. Hushed conversations evolved and we noticed the other couples, slowly and closely meandering, stopping and short-pointing with only a pinky, then whispering some more, were having the exact same musings as Rob and me.

“Remember these?”

“Oh, I ate a box of those ones once.”

“Huh, the packaging has changed on these ones.”

“Strawberry Oreos? Really?”

“Ooo these look so goooooood.”

Then, super-stealthily that short-pointing pinky turned into a swift grabbing hand snatching that Back To School treat. One couple got always-recognizable-even-when-cleverly-stuffed-under-the-16oz.-bag-of-baby-kale Pepperidge Farms cookies, the other couple further down settled with an audible let’s-be-responsible sigh on a cookie/cracker thing, and Rob and I chose Fig Newtons. The original. Always a Back To School classic, at least in my lunch box.

Seams harmless, right? Then, what’s with all the whispering and sideways glances? After further investigation of our late-night cookie aisle recon, this Back To School treat shopping was not for the kids. It was for the adults.

Who knows what happened to the other couples, but Rob and I waited until we got home (there is some restraint), and I dove into the little squares of fruit and cake. After a couple, the “fix” was over, and all was right and just in the world.

Teaching Kindergarten can be a different kind of crazy at beginning of the year, and even in this hot, hot, hot Jacksonville heat, a craving for comfort food spikes at the end of the day. Rather than turning to the cookies, I’ve actually found myself becoming increasingly adventurous with salads. Yes, salads. With the help of our farm basket, I have been experimenting with hot and cold salads, sweet and savory salads, grain and paleo salads, and many more. Come to realize it, more often than not, I have written about salads throughout the years. Well, hold on to your carrots, my friends, cause here comes another.

I called this the Chop Chop Salad, before I realized that there were actually many variations of an actual salad called a Chop Chop. So, I guess I’m adding another variation to the many recipes out there (although I’d like to continue to live in my ignorance that I actually came up with the really cool name). Literally, take every single vegetable that you love and toss it in a bowl. Add lettuce or any other green you’d like, or not. Add grains like quinoa, barley, or spelt, or not. Add a dried fruit or nuts, or not. You get the picture. Pour the contents on a big cutting board. With two chef’s knives, chop chop the heck out of it. Pour it all back into the bowl. Top with your favorite dressing. Voila! Chop Chop Salad! For such an incredibly unrefined technique, it creates such a beautiful presentation, and it’s fabulous for fun entertaining. Here’s how I made mine (everything was just a small handful, fresh and raw, unless otherwise stated):

  • Roasted kale
  • Corn
  • Carrots
  • Crimini mushrooms
  • Roasted green beans
  • Tomatoes (seeded)
  • Celery
  • Green onions
  • Manchego cheese

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The very best part of this salad happened to be the interesting dressing. To me, a big, full Chop Chop salad needs a hearty dressing. These days, however, cream and mayo-based dressings haven’t been making much of an appearance in our house due to the calories they add to the otherwise healthy dish. So to keep the creamy need, yet lose the bulk, I made a Cauliflower Dressing: ½ head of raw cauliflower, ¼ c extra virgin olive oil, ¼ c water, 1 tsp Dijon mustard, 2 tbsp agave nectar, 1 tbsp fresh dill. Throw it all into a blender with some s&p, whir until smooth and pourable, and taste for more seasoning. Pour a desired amount on your Chop Chop Salad, mix, and sit back and crunch away.

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This salad made for a great lunch the next day at school, and I told my kids all about it. At 5-years old, they weren’t so interested in a bowl chalked full of veg. Although I did get many oohs and aahs when I said “corn.” I think even a couple of excited claps.

It’s Back To School – a time for new beginning and taking risks. This salad isn’t risky at all, but try it anyway. It’s easy! It’s your own creation of tastiness! It’s healthy (which means you can dive into those cookies afterwards)!

Enjoy!

What Does the Sig Say?

26 Apr

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Recently our household has turned a little cartoonish. But in a good way. There are no anvils dropping out of the sky, and Tom and Jerry aren’t making appearances, but I am having long conversations with my dog – and he’s talking back.

Don’t tell me all you dog owners don’t do it. Whether you want to admit it or not, dog owners talk to their dogs way beyond the sit, stay, come commands. They share secrets, they vent, and they talk about what so-and-so unbelievably and outrageously said about another so-and-so behind their back. Continue reading

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