Bloom.

Fall Flavors

October 13, 2015 by theblogbloom.com Leave a Comment

One of my current favorite internet phenomenon’s is Matt Bellassai’s “Wine About It.”

Matt works for Buzzfeed. Fun, right??

That means he gets to do research for things like this (Boiler up!) and create things as sweet as this.

And, in his newest project, Matt sits at his desk, drinks loads of wine, complains about things like going out, shopping for clothes, and being an adult… you know, everything that you think is the worst too, and he records it for the internet’s viewing pleasure.

You guys. He get’s paid for this.

And, his getting kind of “internet” famous. So basically, he is going to be set for life with appearances, hosting gigs, wine labels, a bar franchise, action figures, etc… Uh, Hello?!… #dreamjob.

He posts his videos every Wednesday and this past week he shared why fall is the worst.

Full disclosure: He cusses ~~quite a bit~~ a lot, so tell the kids to put on their headphones.

But, it’s funny… because it’s true. Everyone is always so stoked for fall. And, everyone can’t ever get over how great fall is even when it’s here. So, I got to thinking, why are we so fall obsessed?

Sure. I love feeling the first chill in the air, throwing on a big cozy sweater and the first fire in my fireplace. But, I also get a little sad when fall comes around because that means that it’s all down hill from here to winter.

… Evidently, I am a little glass half empty about fall… So, maybe I am not the best person to ask why we all fall in love with fall year after year.

Instead, I referenced the past couple weeks of my Facebook and Instagram newsfeed and it hit me.

We all love fall because of the food.

No other season has such quintessential flavors. Pumpkin. Chai Tea. Caramel. Spice. Apples. Butternut squash. Sage.

All classically fall.

Now, I know I may gain a few haters, but I have to side with Matt on his views on pumpkin. It’s just not my favorite. I have tried. I have purchased a PSL. I can appreciate a pumpkin donut. But… Ehh.

Apples on the other hand? We don’t really see eye to eye.

I am a big fan of apples in the fall. I enjoy going to the local orchard. I enjoy trying all the different varieties. And, I love making fun treats with them.

I also think hot apple pie with cool, melty vanilla ice cream is so iconic and so good. But, it’s also kind of predictable.

Instead, this fall, I tried something new but used apple pie with ice cream as inspiration.

And, instead of vanilla I went with another one of my favorite ice cream flavors: Salty caramel. I was introduced to the salty caramel flavor at Jeni’s Ice Cream as a young girl in Columbus, Ohio and the flavor also pairs really well with apples. Not to mention, it’s delicious.

It served as a perfect accompanist to these buttery, gooey, and fall spiced apple bars.

These bars were super simple to make so don’t get intimidated by the ingredient list. It looks like a lot; but, really, most of the items were already in my pantry and there are items that are repeated in the different layers of the bar.

And, it’s a good thing that these bars are so easy to make because they didn’t last long and they have been requested twice since the last one disappeared last week.

… maybe it was a squirrel!

Apple Bars with Salty Caramel

2015-10-13 15:42:09

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Crust

1/2 cup unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour

Filling

2 apples, peeled and thinly sliced
2 tablespoons flour
1 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping

1/2 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup all purpose flour
1/4 cup unsalted butter, cold and cubed
Salty Caramel in notes

Instructions

Preheat the oven to 300 degrees.
Line the bottom of an 8x8 baking pan with parchment or aluminum foil leaving enough to hang over the sides.
For the Crust: Combine melted butter, sugar, vanilla and salt in a medium bowl. Add the flour until just combined. Press the mixture evenly into the prepared pan. Bake for 15 minutes while you make the rest.
For the Filling: Combine the sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl. Toss until the apples are well coated.
For the Topping: Combine the oats, sugar, cinnamon and flour in a medium bowl. Add the chilled butter and cut into the mixture with two forks or your fingers until mixture forms coarse crumbs.
Remove the crust from the oven and turn the heat up to 350 degrees.
Layer the apples on the warm crust. Make sure they are tight and even. You may need to press down to make them fit.
Sprinkle the apples with the oat topping and bake for 30-35 minutes.
Let cool for at least 20 minutes once removed from the oven and then chill in refrigerator for a few hours or overnight.
Lift the parchment or foil to remove from the baking pan and cut into even bars.
Drizzle the salty caramel over the top. Enjoy warm or cool!

Salty Caramel

1 cup sugar
6 tablespoons salted butter, cut into 6 pieces
1/2 cup heavy cream
1 teaspoon salt
Heat sugar in a medium saucepan while constantly stirring with a heat resistant rubber spatula or wooden spoon. Sugar takes on clumps and then melts into a thick brown liquid. Keep stirring so that the sugar does not burn.
When sugar is completely melted, add the butter, but use caution as the mixture will bubble up when the butter is added. Stir until completely melted.
Slowly, drizzle in the heavy cream. The cream is cooler than the caramel and will bubble up.
Allow the mixture to boil and rise for one minute then remove from the heat and stir in the salt.
Let cool a bit before using.
This is great on ice cream or as a gift! It keeps about two weeks.

Bloom. https://www.theblogbloom.com/

A Little Big Announcement…

October 11, 2015 by theblogbloom.com 3 Comments

Adam recently looked at me and said, “I feel like it’s been a while since you last blogged.”

It has been.

But, there is a good reason… Adam and I are expecting a baby!

We are very excited… but, man. The first trimester thing is no joke. My energy was way down and it took everything in me to try to stay on top of work, the garden, canning, working out and maintaining the house. So, blogging took a bit of a back seat.

But, I am happy, for so many reasons, to say we are out of the first trimester and that my energy is back up… and that there are two blogs in the queue for this week.

However, it took a little bit of thought to announce our news on social media. I was honestly very hesitant. But, I knew that there are many people that I have gotten to know through blogging or through various online workshops I have done and the many moves throughout my life that I don’t speak with often that would likely still love to know.

And, I am also really glad that I have the platform like the blog to share real feelings on in hopes that there is someone who can relate.

One of my biggest hesitations came from the fact that I know many– too many- great couples who have struggled with fertility and miscarriage. I know that announcements like these can sting no matter how hard you try to be happy. And, while I know that I will never have the right words for couples who face these challenges, know that your feelings- no matter how bad or angry you feel for having them- are valid.

My other reservation was the fear of losing who I am… or, at least having it be perceived that way. I had this irrational thought that because I was sharing the joy of my pregnancy that I would be losing my edge within my career. I am in a male dominated industry and work through contracts with attorney’s and predominate business owners often. I was afraid that being excited about a baby would be “too girly” of me and make it seem like I am losing my drive or mental toughness.

But, with the help of Adam, a business owner himself, I took a step out of my own thoughts and remembered all the amazing career women and mom’s in my life as well as the inspiring women I have been introduced to through blogging who are mom’s and strong business owners.

Smiling, I also remembered a second grade me, standing in front of my classroom on “career day.” We were asked to dress up and share with the class what we wanted to be when we grew up. Despite my teachers attempts to try to convince me to be a veterinarian just like 75% of the other girls in my class, I stood proud in an apron and held tight to a baby doll and told everyone that I wanted to be a mom.

This April my career dreams will be coming true.

And, I am completely overwhelmed with excitement and pure, girly, motherly joy.

Just for fun… because I am a girl’s girl, here are a few little details:

We found out that we were expecting the weekend after my 28th birthday. I was so tired with absolutely no good reason, so I wondered if something might be up.
Adam has been the cutest through all of this. I am so grateful to have such a strong yet sweet partner. I don’t think he has been able to wipe his big grin off his face since he saw that little blue plus sign.
We will not be finding out the gender. I believe that there are too few genuinely great surprises in life and I want to soak up as many of those moments as I can. I also get goosebumps about the thought of Adam being the one to tell me that I have a son or a daughter.
Food? Give me all the sweets. Ice cream has been number one. But, I do have weird moments when all I want are fruity candies… like Twizzlers. Or, mmm, Swedish Fish.
Missing? Lattes on cool fall mornings.
Saving my life? La Croix. OMG. I think I need to buy stock in the stuff.

We have been blown away by the love this little one has already received from good friends and family. We have started a pretty good collection of super cute locavore baby swag thanks to the many sweet people in our life. We are so lucky to have you be a part of this baby’s life too.

With lots of Love and excitement,

Claire and Adam

Harvest Hues

September 28, 2015 by theblogbloom.com 5 Comments

I have spent a bit of time on the road the last couple weeks. Two trips to Ohio, one to Chicago and lots of bouncing around Indiana has racked up quite a few miles on my car.

Fortunately for me, these drives have actually been pretty enjoyable. There’s just something about the great colors in the Midwest this time of year.

The leaves are still a week or two away from really changing, so their greens dance along the bright blues of the clear sky. The crops have just changed to a yellow gold. And, the sunsets have been beyond amazing. Only those in the Midwest know the spectacular, yet underrated, beauty of a harvest sunset.

But, it’s not just on the road where the colors have been breathtaking. At home, plenty vibrant colors are found the garden.

Great tomatoes that hang like bright Christmas ornaments are still coming in… even though my canning motivation has majorly slowed.

Purple and white eggplants still hang from their plants like costume earrings.

The carrot’s, beet’s and sweet potatoes pinks, purples and oranges are like finding buried treasures when pulled from the ground.

Peppers are changing from green to deep reds.

Yellow spaghetti squash and creamy butternut squash dot the ground and their fire-orange blossoms still bloom.

But, my favorite?

The Swiss Chard.

I wrote about Swiss Chard this time last year with a little disappointment. I was hoping for rainbow Swiss Chard but had planted just plain, old green. Nothing was wrong with it. And, it made for great side dishes and additions to fall soups. I was just hoping for the fun element of the bright colors.

This year, I did my due diligence and made sure I had the right seeds. I have been obsessed with my symphony of almost highlighter-bright pink, yellow, red, and orange chard.

Thanks to their long growing season, we will get to enjoy their beauty- and flavor- well into the fall.

I recently read in a culinary magazine that Swiss Chard “is like the vodka of vegetables;” It pairs well with just about anything.

… I love a good cocktail analogy just as much as I love versatile garden veggies.

Swiss Chard can be used as a substitute to kale, spinach or other leafy greens. It works in a variety of dishes be it salads, slaws, soups, sides, or sandwiches.

Because of it’s convenience in my backyard, I rely on it often for lunch.

Also conveniently located in my backyard these days are fresh, colorful eggs from the now laying spring hens.

Together they make a nutritious, easy and, thanks to the bring chard and bold egg yolks, colorful lunch.

Sauteed Chard and Runny Eggs

2015-09-28 10:00:06

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Ingredients

2 Tablespoons Olive Oil
1/2 cup chopped onion
1/2 pound of fresh chard
2 cups mushrooms sliced (shiitake if possible)
salt and pepper
2 large eggs

Instructions

Remove ribs from the chard. Chop into 1/2 inch pieces and place in a bowl. Add the unions and mushrooms to the bowl.
Slice the chard leaves into one inch ribbons using a chiffonade technique. (See notes)
Heat olive oil in a large pan (with cover) on medium high heat. Add the ribs, onions and mushrooms. Saute for about five minutes or until the onions are tender and translucent.
Add the chard leaves to the pan and combine well so that the leaves are coated with the olive oil and the mushrooms and onions are mixed in.
Add salt and pepper.
Spread the mixture evenly throughout the pan. Crack the two eggs over the chard. Lower the head and cover. Cook for about three minutes.
When the egg whites are cooks, remove the pan from the stove top.
Use a spatula to remove the eggs and chard gently and serve right away.
Cut the runny yolks so that they serve almost like a sauce.

Notes

Chiffonade is a French cutting technique when herbs or leafy greens are cut into thin, long strips. To do this, stack the leafy greens and then roll them up (similar to a cigar) and slice in desired width.

Bloom. https://www.theblogbloom.com/

Savoring Sweet Summer

September 9, 2015 by theblogbloom.com Leave a Comment

This weekend I was driving to the lake and the radio DJ played one “summer” song after another.

Beat This Summer by Brad Paisley.

Boys of Summer by The Ataris.

All Summer Long by Kid Rock.

The DJ went on to say that he had to get all these songs in just one more time because summer was “over after the weekend.”

I frowned.

Not because I am sad to see summer go; but, because it isn’t time to let summer go yet!

According to my handy dandy planner (Yes, I still use a hand written planner. I can’t live without it actually.) we still have two more weeks of summer bliss.

Okay. I get it. Halloween candy lines aisles at the grocery store. Bright orange gourds and pumpkins are cropping up everywhere. The ever-so faithful Pumpkin Spice Latte worship has begun. All signs are pointing to fall.

But, it is- by definition- still summer.

It sure is still summer in the garden.

Zucchini and cucumbers are picked everyday. I am still canning tomatoes by the bunch. The eggplant plants just won’t stop. And my basil looks better than ever.

And, guess what… The butternut squash, brussels sprouts and fall lettuces?

They still need a couple more weeks.

So, let’s all take a queue from nature and just cool it for now.

But, if you need a little help keeping it cool, whip up this Basil, Walnut and Honey Gelato.

It’s inspired by the great food tour we took in Rome where we stopped at a very organic gelateria in Travestere that was full of really funky flavors. The Basil, Walnut and Honey Gelato was my favorite of the night and is reminiscent to pistachio ice cream. I knew at first bite that I had to recreate this one at home.

Similar to when making natural mint ice cream, the color of this gelato was more cream colored versus green as one might expect. It is because the flavorful oils from the basil or mint leaves is extracted from the leaf when heated in the sweet milk.

For texture, color and summery fun, I mixed in finely chopped bits of fresh basil before the mixture was frozen.

Naturally, basil has a bit of a sweet while savory taste that comes out even more when paired with honey. The walnuts give the cool, light cream a little bite.

It will have you thinking, “Hold the pumpkin ’til October, please and thanks!” in no time.

Basil, Walnut, and Honey Gelato

2015-09-09 13:47:32

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Ingredients

2 cups of fresh basil
2 cups of whole milk (Use whole milk; skim will change the consistency)
1/2 cup granulated sugar
1/4 cup honey
1/8 teaspoon salt
5 large egg yolks
1 cup heavy cream
1 cup chopped walnuts

Instructions

Place basil, milk, sugar, honey and salt in a a food processor or blender. Puree until smooth.
Transfer the mixture to a heavy bottomed pot and heat until it comes to a simmer.
In a small bowl, whisk egg yolks and a small amount of the warm milk mixture to temper the yolks. (Getting them too hot too fast will lead to scrambled eggs...)
While whisking the milk mixture, slowly add in the egg yolks and continue to cook over medium heat. Cook until the mixture is thick and coats the back of a wooden spoon.
In a medium bowl set over a large bowl of ice, add the heavy cream. Place a strainer on top of the medium bowl.
Pour the thick milk and egg mixture through the strainer into the heavy cream. Discard any solids.
Stir well and let mixture cool completely in the refrigerator for at least two hour to over night.
Churn the gelato in your ice cream maker according to the manufacturers directions. In the last couple minutes add walnuts and optional finely chopped fresh basil.
Scoop into a freezer safe container and let set in the freezer for at least four hours.

Notes

Be aware that gelato freezes harder than ice cream. It may need a minute to soften before serving.

Bloom. https://www.theblogbloom.com/

Sweet Peas and Restaurant Dreams

September 3, 2015 by theblogbloom.com Leave a Comment

In the recent zucchini donut post, I shared a few of Adam and my restaurant ideas. And, it may seem strange, but we really do talk about ideas we have for restaurant concepts often.

I think it’s fun.

It’s like trying on clothes. It doesn’t cost a thing, doesn’t hurt if you don’t like it and… it doesn’t take away from my Saturday night.

… All problems that I would likely encounter if I were to actually open a restaurant.

But, hypothetically, if I were to open restaurants, my first one would be the kind of place that serves lattes until it’s acceptable to drink wine… AKA noon. There would be a garden in the back and built in’s full of great cookbooks and novels all around. Food would be simple and the menu would constantly change. Seasonal quiches, runny yolk toasts and pastries in the morning. Cheese plates and other small bites featuring the garden’s bounty for later in the day.

Like this.

Mashed peas on warm bread.

It’s a little twist on Britain’s mushy peas that are found on most menus in England, but a little more fresh and a lot less work.

We grow peas in the garden every summer.

They are one of our favorite things to grow… and eat! I am known to snag a few on every visit to the garden and eat them straight off the plant. Adam is lucky to make it out of the garden without eating a heaping handful.

Peas are typically pretty easy to grow. They are resilient to disease or pests and don’t need much attention. Be aware that they are not the biggest fan of really hot temperatures, so planting should take place in the early spring or right about now for a fall garden as the first frost is just about a month away. >sigh…<

Pea plants produce a lot of pea pods so to save them from going to waste I often preserve them. Peas are great blanched and frozen to enjoy in winter stir fry.

Or, to whip up more mashed peas as snow falls and you are in need of something green.

Mashed Peas on Warm Toast

2015-09-02 19:59:48

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Ingredients

2 pounds fresh peas (I keep the shells on; but, it they can be removed from the pod if you prefer)
1 ounce Parmesan cheese
1 1/2 teaspoons good, flaky sea salt
1 clove of garlic smashed and roughly chopped
10 fresh mint leaves
3 tablespoons good extra virgin olive oil
2 tablespoons of fresh lemon juice

Instructions

Place all ingredients in a food processor and pulse until a coarse puree forms.
Spread puree over the top of warm toast and top with a pinch of Parmesan. Serve right away.

Notes

The spread also can serve as a nice veggie dip.
Good EVOO and flaky sea salt is worth the investment.

Bloom. https://www.theblogbloom.com/

A Fair First Timer and Avian Flu Facts

August 26, 2015 by theblogbloom.com 17 Comments

Thanks to Indiana Family of Farmer’s, I attended the Indiana State Fair this August. It was my first State Fair experience ever and it was great. The day I visited it was Blogger Day, so it was a fun morning catching up with other Indiana Bloggers and getting a tour of some of the fair’s highlights.

One of the biggest surprises was just how educational the fair really is.

Prior to my visit, I had visions of Ferris wheels and funnel cakes. And while those were there, so were great exhibits designed to “lift the veil off” farming.

In this day and age when transparency is desired, particularly with the food we eat, the fair is a great place to come to find answers. I loved the message of The Glass Barn, put on by Indiana Soybean Alliance, and I really enjoyed their featured stories of Indiana farming families. Another exhibit, called Amazing Maize, shared the story corn, how it is farmed and it’s impact on the economy in Indiana.

My next surprise was that the fair is huge!

If you really wanted to see everything at the fair you would have to visit a couple times during it’s run.

Fortunately for me, Indiana Soybean Alliance’s Intern and a native of my new, little town, Lauren offered to take me around via golf cart. (… Not the best choice considering the large vanilla milkshake I ~~downed~~ enjoyed at the Dairy Bar. But, hey… It’s only your first time at the fair once!)

I told her that I was interested in seeing the 4-H projects. Lauren so kindly took me through the buildings holding the impressive, award winning projects for sewing, cake decorating, photography and more. Lauren, a 4-H vet, explained how things were judged and what each ribbon meant. She also told me that later that evening there would be the Grand Drive showcasing the champion livestock of the fair. Lauren mentioned that being a part of the Grand Drive is a huge honor to any 4-H kid who shows animals.

We swung by the livestock barns to see the prep for the evening’s event. The cattle barn was bustling with young kids in their best boots and jeans tending to their animals.

In the poultry barn came my next surprise.

… There wasn’t any poultry.

Rows and rows of cages sat empty in the large barn.

Instead, members of the Indiana Board of Animal Health were in the barn explaining that because of the threat of Avian Influenza chickens and turkeys were not present at this year’s fair.

Since the start of 2015, there have been cases of Avian Flu across California and into middle America states that has lead to the need to euthanize millions of birds.

While there has not been a concern with birds in the state of Indiana, the Board of Animal Health felt it was best to not have poultry at the fair due to fact that this strain of flu can spread quickly.

The board members were honest and said that of course many of the young competitors were sad, but they felt that this was very important and the best precaution.

Fortunately for us mammals, humans are not effected by this strain of flu because of the number of proteins in the virus, so eating eggs prepared with good cooking practices not dangerous. The birds can only spread the virus to other birds, including wild birds such as geese, making things much harder to control. This is why taking the precautions this summer at the fair was so important.

The Indiana Board of Animal Health shared that they are working with a couple other organizations in the state, such as Purdue University to keep backyard and commercial birds safe. Conservation groups have been working with wild flocks of birds all summer to check them for the virus as well. So far, nothing has been found in wild birds in Indiana.

Nor has the virus been found in any commercial or backyard birds; but, there has been one case that caused a need for investigation. The Board of Animal Health members shared a story of a small community where a chicken owner had concerns about two birds brought into their flock from a recent auction purchase. Anyone with turkeys or chickens within a radius of this flock had to be checked out and be clear of any signs of the virus.

For farmer’s who sell chicken eggs, the flu can have a significant financial impact. But, it’s not just with commercial farmer’s that the board felt that they needed to show sympathy. When working with the families who have backyard hens they found that these birds were more like pets and the potential need to euthanize, even if it’s just a chance, is incredibly difficult for these families.

I thought of my own flock of birds and how crushing this could be. In that moment, I was very appreciative of the actions of the Board of Animal Health in keeping Indiana’s birds safe.

As mentioned, this virus does not effect humans so it is not a food safety issue. So, don’t feel like you have to avoid your favorite omelette or quiche. As always, just follow good cooking practices with eggs:

– When purchasing, make sure eggs are clean and not cracked.
– Cook food containing eggs thoroughly. Dishes like egg casseroles should cook to at least 160 degrees.
– Keep hands and utensils clean when cooking with raw eggs and after they come in contact with raw eggs.
– Keep hot egg dishes hot, cold egg dishes cold. Dishes containing eggs should not sit outside of a refrigerator for more than two hours.

One other note to be aware of is that because of the loss of birds, the price of eggs has increased significantly. The chefs I work with are feeling it everyday as they try to make the most of their budgets.

Now is not a bad time to potentially price shop a bit with local growers and grocery stores to find the best solution for your family.

… Our 25 spring hens should be laying any day now.

This girl could hook you up. Just saying…!

Counting My Blessings, Years and Veggies.

August 18, 2015 by theblogbloom.com 1 Comment

Last week, I had this great post drafted up about how recently I have found myself in a really good mood.

Not that that’s too terribly out of the ordinary; but, it just felt like there was this little extra “pep” in my step.

In the post, I explained that the mood was likely because the garden is finally looking pretty good after the summer of neglect and flooding. My counter tops had been covered in tomatoes, eggplant, and more for the previous ten days and I even got some canning done. This, and that the fact that it was my Birth-week, had made me all sorts of happy.

And, rightfully so.

… Well.

Then Thursday, my birthday, happened.

And, things changed.

I ran an update on my phone and completely lost that blog post I was working on.

I waited much of the morning for a phone call that never came.

This caused me to miss my lunch hour yoga class. Something I normally try to make twice a week; but, especially on my Birthday. A good yoga class is something I have done on almost every birthday in my twenties.

Then, by the late afternoon, it was like every little thing that I was working on had come crashing down.

Those well recognized “frustration tears” were welling back in my throat as I stared at my emails around 5:30. While at the same time, my good friend from grade school, Laura, called to wish me a “Happy Birthday” after the work day.

I was so bummed about everything going that I didn’t have much to say. I even cut our conversation short because I had to focus on a few more things.

An hour or so later, I was in my kitchen chopping up some tomatoes and cucumbers for a little crunch in a very garden veggie packed panzanella salad for dinner. I suddenly became embarrassed.

In that time, I had been able to clear my head of the annoyances of the afternoon. (A little time working with my hands and Champagne helped with this.) And, I realized just how silly- rude, even- that I had been.

I grabbed my phone and texted Laura an apology for being such a grump.

My great friend was so kind. She told me not to worry and wrote “sometimes adult birthdays < child birthdays.”

I got to thinking about childhood birthday’s versus adult birthday’s.

When you are a kid you can’t wait until your big day. Laura and I, along with our other friends, counted down for months leading up to each other’s birthday, particularly the big milestones. 13, 16, 18 and then, of course, the really big one… 21.

The days were full of cake, presents, decorations and fun. Sometimes the day even became a week!

But, when you turn 28?

… On a Thursday?

It’s can become just another day.

And, as Adam came in from the patio with my just grilled eggplant, zucchini and peppers for the panzanella and gave me a quick kiss, I realized I don’t want to live any day like it’s just another day, let alone live that way on my Birthday.

I am approaching an age where Birthdays can be something that people begin to just ignore or even dread. And, sure these milestones remind us how old we are getting, but they also remind us just how full our years are.

I don’t consider myself necessarily religious, but when I do find myself praying it’s a prayer of thanksgiving. And, in that moment on the first day of my twenty eighth year, I shot one up.

My 28 years have been so full of great gifts, many that I didn’t even do anything to deserve.

My health, physical and mental, allowing me to be active and excel in academics and my career. The health and stability of my family and Adam’s. Experiences that have shown me the world and given me perspective to be slow to make assumptions and quick to face challenges. An internal drive to never settle for the status quo. More love than I can even put into words from my family, friends and, of course, the great Love of my life, Adam.

I looked out at Adam by the grill tending to the lamb chops I had picked up the previous Saturday at the Farmer’s Market. In my view, I saw that he had left a card on the counter top by a cheese plate I had set out.

I smiled and thought that even though not every moment of every day is great, every day really is a gift.

My phone buzzed.

Laura again.

Her next message, “But, sometimes adult birthdays > kid birthdays #champange.”

I giggled and took a sip. She knows me too well.

I texted back. “Really good friends and husbands help too.”

So, does a really good Birthday panzanella salad full of vegetables from your own garden.

Grilled Vegetable Panzanella

2015-08-20 12:47:28

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Ingredients

1 whole wheat baguette, about 6-8 inches long, sliced into 1/2 inch rounds
1 medium zucchini, cut into 1/4 inch rounds
1 medium eggplant, cut into 1/4 inch rounds
1 green pepper, quartered
1 pint cherry tomatoes, halved, divided
2 tbsp red wine vinegar
2 cloves garlic
1 tsp fresh oregano leaves
1 tsp fresh thyme leaves
1 medium cucumber, cut in bite sized pieces
1/4 cup fresh basil, thinly sliced and more for garnish

Instructions

Prepare the grill for high heat cooking.
Grill bread, zucchini, eggplant and pepper about 5 minutes, flip and grill another 5 minutes until bread is toasted and vegetables are tender.
Remove from grill and keep warm.
Combine half of the tomatoes with the vinegar, thyme, oregano, garlic and basil in a food processor. Puree until smooth dressing forms.
Cut the bread and grilled vegetables in bite sized pieces.
Place in a medium sized bowl with cucumber pieces, remaining tomatoes and dressing.
Toss well to combine and let sit at least 30 minutes or up to two hours in a refrigerator before garnishing with more basil and serving.

Bloom. https://www.theblogbloom.com/

Lake Days and Donuts

August 10, 2015 by theblogbloom.com 7 Comments

In the summer, Adam and I spend many weekends (… or, at least we try to) at his parent’s lake condo that is about an hour away from our home. Adam grew up spending summer weekends on lakes around Indiana with his family. They all enjoy skiing, wake boarding and soaking up the sun on a boat.

My family never boated and I didn’t try water skiing until I was about 18 (… And, ten years later, I am still not that good). But, soaking up the sun on a boat? That was a family tradition that I very easily assimilated to.

Lake days with his family are super fun. His parents have a great, big boat so that everyone in his eleven person family can ride on it together. (Although, #11 doesn’t make a huge impact… he is only nine months old.) The whole crew works together to prep great summer meals and snacks. During the hot afternoons, we bust out the tubes or wake boards and ride for a while. Or, we just anchor and spend the day laughing at “Party Cove.”

Photo credit to my brother-in-law, Mike.

But, because all of his sibling’s have pets at home and some of them live just around the corner, we are typically the only ones who stay the night at the condo.

And, while we miss the lively group, there is something special about the quiet moments at the lake. Especially those in the morning.

Adam is an early riser at the lake. He enjoys when the sun is coming up and the water is as smooth as glass. He is known to just sit on the patio and watch the sky and water change from dark blues to pinks and oranges as the day arrives.

But, once 8:00-8:30 hits Adam is itching to get out on the water. It’s empty and quiet so we can throw down the throttle and really move or just leisurely idle around.

And, because of this time of the day and our desire for a little caffeine, we always end up talking about how someone- maybe even us- needs to open a coffee shop on the lake.

Adam and I actually talk about the different kind of restaurants we would open (if money was no object and failure wasn’t an option) often.

There’s the steak house the would feature our homegrown beef and have a vegetable garden in the back. My cute cafe slash nursery that would serve lattes and tea until it’s acceptable to drink champagne and wine. Adam’s sandwich shop that would have the best homemade bread on the planet. And, of course, our coffee shop on Morse.

The coffee shop would just be a little building, maybe even more like a hut. It would have to have plenty of slips for boat parking and would be a great place to take kids on a weekend morning. Food would have to be handheld so that it could be taken on the boat and enjoyed by children, so donuts seem like the most obvious choice for the menu.

Plus, it pairs well with coffee and Saturday vibes.

I have been experimenting with donuts all summer thanks to a great donut pan that Adam’s mom put in my stocking last Christmas.

And, because they are my donuts, we’re not talking about any plain old glazed treats… Instead, there’s been flavors like blueberry lemon almond, strawberry vanilla, and a crowd (AKA Adam) favorite: Chocolate zucchini.

I get that it sounds a little funky, but baked goods made with zucchini are fabulous.

Zucchini helps treats like breads, muffins, cake and donuts maintain a moist texture without changing the flavor significantly. Instead, it will make you question if there really is a vegetable in there.

It is also a great way to take advantage of zucchini when it’s producing like crazy and you just can’t have it on the grill one. more. time.

Chocolate Zucchini Donuts

2015-08-11 16:27:40

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Ingredients

2 cups cake flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. salt
1 cup shredded zucchini, all extra water well squeezed out
3/4 cup butter milk
2 eggs lightly beaten
1 tablespoon unsalted butter, melted

Chocolate Glaze

1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
2 tsp. vanilla
2-3 tablespoons milk

Instructions

Preheat oven to 425 degrees.
Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl.
Add squeezed zucchini to the dry mixture and toss evenly to coat.
Add the buttermilk, eggs and melted butter. Stir until just combined.
Grease donut pan with cooking spray.
Spoon the batter into the donut pan, filling until just full.
Bake for 8 minutes or until an inserted toothpick comes out clean.
Cool in the pan for 5 minutes then transfer to a wire rack.
Let the donuts cool completely. (I sometimes do over night and then glaze them first thing in the morning.)
To glaze, dip half of the donut into the glaze.

Notes

Topping with sprinkles is optional, but recommended!

Bloom. https://www.theblogbloom.com/

Why Shop at The Farmer’s Market?

August 7, 2015 by theblogbloom.com Leave a Comment

Happy Weekend, Bloom Babes!

One of my favorite ways to kick off a weekend is with a trip to the Farmer’s Market. And, this weekend is a great weekend to stop by your local Farmer’s Market for two reasons.

Number 1. It’s the first weekend of August and August is a great time for fresh produce. This weekend, the Farmer’s Market should have a huge variety of fruits and vegetables.

Number 2. It’s National Farmer’s Market Week!

And, if celebrating isn’t enough reason for you, here are a few other reasons you should visit your local Farmer’s Market not just this weekend, but whenever possible.

Support Your Local Community

When giving your dollars to someone local versus a national retailer, it is more likely to stay in your local community.

The grower will use their profit from the market to visit restaurants, hairdressers, or send their kids to dance lessons in your town. This keeps people in your town employed and those amenities that you love in business.

Whereas, if purchasing though a major retailer, a few of your dollars will be used as wages or even corporate donations but well over half of them will be shipped out of your community.

Limit Your Global Footprint

Barbra Kingsolver makes a great case for consuming food that comes from your local community within the first few pages of Animal, Vegetable, Miracle.

She writes, “If every US citizen ate just one meal a week (any meal) composed of locally and organically raised meat and produce, we would reduce our country’s oil consumption by 1.1 million barrels of oil every week.”

A typical meal travels 1,500 miles (more miles than most American’s travel on yearly vacations) to get to your plate consuming natural resources and adding to pollution every mile.

The Learning Experience

Whether you are introduced to a new vegetable like fennel or kohlrabi or just getting a better understanding of seasonality, the farmer’s market can teach consumers a lot about food.

Now that I try to grow much of my own food, I use the Farmer’s Market as an opportunity to ask the experts, the farmer’s, for tips. A couple weeks ago, I enviously stared at one grower’s huge mint leaves. When I asked, they graciously shared their best practices for getting it to grow so well.

The farmer’s also are very knowledgeable about cooking their produce or meat and will happily share tips so that you have a great experience with their products.

Get to Know the Farmer

The Farmer’s Market is nice because it gives you a bit of a “behind the scenes” peak at your food as it introduces you to the person who is responsible for it.

You get to meet the person who planted and cared for the growing seed. You can talk with the person who feeds the chickens everyday.

Many of the farms at the market are family run farms that are trying to stay competitive in a global food market. It is so great to start to build a relationship with them and know that you are directly impacting a person who is passionate and transparent.

Superior Taste and Nutrition

Fun fact: I used to think I hated berries. Strawberries, Blueberries, raspberries. Whatever. Not my thing.

Then I had a seasonal, just picked blueberry and my life changed.

The taste of a fruit or a vegetable that has just been picked is vastly different than something that has sat for weeks in storage. And, when just picked, nutritional elements are at their peak.

Fresh food, from your community, gives new meaning to “real” food.

Not to mention, fewer chemicals- if any at all- are used at the Farmer’s Market as the produce does not have to be waxed or gassed in order to survive shipping and shelf life.

It’s Fun!

Honestly, who really enjoys the grocery store?

It’s always freezing cold, no one talks to each other, artificial lights shine bright, everyone is in a rush and it always seems just a little stale.

At the Farmer’s Market, things are alive!

The food isn’t packaged, letting shoppers use all their senses to see, feel, smell and even sometimes taste it.

People shop as a family and visit with friends.

You feel more connected to not just your community, but also to the earth, thanks to the shining sun and fantastic produce, meats, cheeses and artisan products available for purchase.

I know that I always feel renewed after a busy, stressful week visiting such a positive, happy place.

Mind, body and spirit, the Farmer’s Market is a great place to spend the weekend.

Want to shop with me this weekend?!

I will be at Zionsville’s Farmer’s Market tomorrow! (August 8, 2015)

The market runs from 8-11 AM at the corner of Main and Hawthorne in Zionsville every Saturday after Mother’s Day through the end of September.

Back to the Garden

August 6, 2015 by theblogbloom.com 2 Comments

And now back to our regularly scheduled programming…

The Garden!

Oh, the poor little garden has been treated like the ugly step kid this summer.

I feel like taking a two week vacation has consumed six weeks of my summer. Not exaggerating.

Between keeping work and the house in order, the garden has been slightly neglected. And, on top of everything, the two weeks we were in Europe Indiana received a record breaking amounts of rain.

Throughout the early part of July the garden was a weed jungle slash mud pit.

Now, since the rain tapered off, we have been able to get into the garden and assess the damage.

Many of our carrots and beet seedlings drowned or washed away. Our zucchini and cucumber plants were literally under water the morning we left for Europe. Today, they are pretty stunted but producing every few days… but, there won’t be a zucc bumper crop like there has been in the past. The snap pea’s roots didn’t have to dig as deep to find water making them shallow and weak. Our green beans are in similar shape, but seem to be trying to power through.

One thing that didn’t seem to mind the rain and cooler temperatures was the lettuce.

We planted a bit of lettuce in the spring and then got some more in the ground just before we went abroad.

One of the reasons that it has been so successful is that, honestly, it is pretty easy to grow.

So long as the temperature is somewhere between 45-80 degrees, lettuce will grow fast in the sun and can also tolerate shade. You can grow it in small spaces, like containers, or even within traditional landscaping.

What is also neat about lettuce is, that if harvested correctly, it can continue to grow making the season last even longer. If cut at the base or cut around the outer edged leaving the center leaves intact, the plant will grow more leaves.

This year, we sowed a variety of lettuce like mustard, arugula, iceberg, bibb, romaine, red leaf and oak leaf giving us a great, fresh salad mix.

This is awesome because Adam and I love salad. I actually harvest a bit of lettuce almost everyday whether it’s for my lunch or for a side salad at dinner.

One thing we don’t like? Processed salad dressing.

The sugar.

The massive amounts of empty calories.

Artificial flavors and colors.

Preservatives.

Etcetera.

Etcetera.

Etcetera.

Instead, we often just use basic ingredients like red wine or balsamic vinegar with extra virgin olive oil on top of our salad. Or, sometimes, when I find myself with an extra minute I make dressing from scratch.

Most of the time, making salad dressing is really easy.

… Many thanks to our dear friend, the food processor.

It just requires a bit of planning.

And this salad dressing? It’s worth planning for.

The flavors, reminiscent to a hibachi restaurant’s salad dressing, in this carrot and ginger dressing are bold and sweet. The thicker consistency adds dimension and a bite to this light salad.

Plus, it will make your kitchen smell amazing.

… You can thank me later.

Carrot and Ginger Salad Dressing

2015-08-06 20:21:43

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Ingredients

1/2 cup carrots
1 1/2 tablespoons ginger
Juice of a lime
2 cloves of garlic
3 tablespoons rice vinegar
1 tablespoon sesame oil + 1/2 cup sesame oil
1 tablespoon honey
2 tablespoon soy sauce
1/2 teaspoon red pepper flakes

Instructions

Peel and chop carrots.
Grate ginger.
Put all ingredients in the food processor and puree.
With the food processor still running, slowly add the additional 1/2 cup of oil.
Season with salt and pepper if desired.

Bloom. https://www.theblogbloom.com/