Chocolate Tart Recipe

I spotted this recipe in Food Magazine and loved the look of it, but the taste is even better. The cocoa in the recipe makes all the difference and the organic cocoa I found at Whole Foods is amazing.  I made this tart the first time for a 4th of July dinner, not with pears as the recipe suggests, but with strawberries and rhubarb I was saving in the freezer.  It was delicious, but the berries gave it a shorter shelf life. The second time I tried the pears when I made it for my garden's summer potluck. It dissapeared pretty quick.  Today I'm going for broke with fresh peaches.  Really almost any fruit would work.

The recipe also calls for almond flour or making your own in a food processor, which I substituted with wheat flour without any problem. 

Food from the Farms

After the great farm dinner I placed my order from Harvest Local Foods, selecting from a list of weekly offerings that has grown very large, including dry goods, fresh fruit and veggies, jams, jellies, chocolate, coffee, meats, prepared foods, cookbooks, milk, yogurt, and much more.

Here's my cooler of food delivered by Carly from Harvest Local Foods for the week:

Boylan's birch beer, Hillacres Pride Horseradish cheddar cheese, potatoes from an African-American growers alliance in North Carolina, scrapple from High View Farm (where the dinner was held), Shady Lane Farm eggs,  yellow squash, turnips, apples, carrots, cucumbers, Kauffman's apple snitz (dried apples snack), garlic scapes.

It's so nice to come home after work and have fresh local farm food food sitting in the

entryway of your house waiting for you!

I made omelets with the scapes, turnips, potatoes, apples this week.

Farm Dinner Today, Harvest Local Foods

Sunday June 5, 2011

I spent the day at High View Farm meeting all of the animals : guinea fowl, chickens, goats, sheep, horses, kittens, then feasting on great local foods and brews under the trees and hearing more about Harvest Local Foods, where I order lots of my local food from.

Pam and Mary Ann, the owners of HLF were nice enough to give me and a friend a ride to the farm dinner, a celebration of local food growers and their company's 5 year birthday.

Harvest Local Foods, buylocal@harvestlocalfoods.com, 484-461-7884

High View Farms,166 Monmouth Road, North Hanover, NJ 08562

Volunteer at your Local Urban Farm!



I visited Farm 51 for their workday today and fell in love with their space, a diverse mix of raised beds of vegetables, chicken coops, nice people and good food.

Cooking From The Garden and Farm

I've been cooking every weekend, mostly because I have no money and need food and getting it from the garden where it grows for free is the only way to eat, but I love cooking so it's been a fun time. I stopped by the garden last weekend and found turnips, chard, over-grown scallions, chives, fennel and the usual herbs and a few leaves of collards that were not hole-city. Oh, and a few red tomatoes!

I got them home and wanted to capture my harvest so I started taking pictures on the counter, which turned out to be a great backround for green veggies. I'm just so proud I can grow a vegetable. They may not be gorgeous, but they're mine!

I cooked up some Middle Eastern Stew, then muffins, first with banana, barley, oat, then with pumpkin from the Halloween pumpkin and pumpkin seeds.

Washing Greens

Cutting the Chard

This weekend I cooked up similar but better stew, Yam and Chard Stew.

1 large yam

2 tablespoons olive oil

1 turnip (I used three small ones)

1/2 yellow onion

10 large chard leaves

1/2 cup rice (I mixed basmati and arborio)

3/4 cup red lentils (I got them from Margerum's Herbs)

1/2 tablespoon curry

1/2 tablespoon cumin

salt and pepper

I'm working on my food photography in hopes of getting some cookbook or local farm/food vendor advertising work. If you know anyone, let them know I'll do it for free to get some experience!

I convinced my family to fork over $4.50 a lb. for a bird from a local farm in Lancaster and despite all of the complaining about the price of turkeys at ShopRite, it was beautiful and tasty. We joked about having no idea how to cook a turkey without a pop-up button or wrapped in plastic, and it did take an hour longer than we thought it would, but it was super good.

I brought over beets and Peruvian Purple potatoes from the garden (further convincing my family I was crazy), but my mom loved the potatoes and you barely need butter they're so smooth. My mom has a funny masher that makes everything look like fat noodles.

Walk into the Woods Opening is Tonight

The show opens tonight at Wellpoint and I'm very excited. The images include waterfalls, creeks, trails, and rocks from Bushkill, Dingmans Ferry, the Wissahickon, the Adirondacks and Ithaca. If you know any hikers, campers, outdoors folks, environmentalists, geologists, biologists, bring them along!

I think my work appeals to a particular crowd of folks who can see the beauty in some lichen on a rock surface and the peacefullness of water in a creek.


The show opens at 6 pm and runs until 8:30 at Wellpoint Oriental Medicine, 2014 Fairmount Ave. in Philly and there will be food, wine, hot cider, and I'm raffling off a prize of an original 11 x 14 photograph. You get a raffle ticket just for coming. There will be music and free acupuncture and massage demos throughout the night. Should be lots of fun!

Phoenixville, PA

When I arrived in Phoenixville this Sunday after a 2.5 hour journey on the train and then a bus that tours every suburban mall and plaza and hideous corporate park in the region, I was excited to see the small town main street was worth the 45 minute wait at the Norristown Transportation Center.

I came for an architectural tour, but thanks to Septa's "signal problems" I missed the tour and wandered around on my own. Bridge street serves as their main street, crossed by Main street (little odd) running parallel to the river. Church street is further up the hill and had several churches (surprise) and a block of older houses with second story wrought iron balconies on porches that reminded me of New Orleans. The homes are unique and some are being renovated and the unusual woodwork restored.

The town is filled with independent businesses that had a home-made and fun feel, from the second floor bookstore with snarky signs, to the hand carved lava rock fountain store, to the movie theater playing Chitty Chitty Bang Bang to the Fire House Bingo Nights (every Tuesday!). It's renovated, but still seems to belong to the town, not to trendy new business start-ups.

Right along the river, the old foundry was made into a Schulykill River Museum with a bridge, a small falls and a paved nature trail. Two bike stores in town rent bikes, including a tandem, for $9 - $14 per hour.

Iron Hill Brewery and Majolica are amoung the restaurants that offer local farm fresh foods and there were several coffee houses to choose from including a nice one with handmade ceramics piled up in the window and applesauce muffins

I'm planning another trip back to bike the trail and try the restaurants.

New Year, New Fabulous Cookbook!

For the last couple of years I've treated myself to a new cookbook every year and this year I'm so excited by "My New Orleans" by John Besh. It's a huge beautiful coffeetable book with fantasticphotographs, but what impresses me the most is his mission to save the rituals, incomperable local ingredients, and what makes New Orleans different from getting muddied by post-Katrina influx and disorganization. With sections on celebrations like the Feast of St. Joseph and Revillion, features on strawberries (from the North Shore strawberry festivals), creole tomatoes, figs, seafood and odd items like mirlitons you'll find out alot about New Orleans you didn't even know. The writing is beautiful. Besh grew up in Slidell, LA and trained in restaurants there and in Europe, fought in Desert Storm and returned to the area to settle with his family where he runs several restaurants, so the stories are personal and the photos feature family and people he knows from the city.

I was most impressed with the section on the Vietnamese community and the new Urban Farm Besh is supporting, a 28 acre farm being developed by the community to allow locals to farm, hold a market and sell to local restaurants. Besh also raises his own hogs and cattle in town for use in his recipes. His comittment to local food is a huge asset to rebuilding a sustainable local economy that benefits the residents of New Orleans.

Last year I picked up these two cookbooks at the Big Blue Marble bookstore next to Weaver's Way co-op in Mt. Airy