Archive for the 'Food + Drink' Category

huckle & goose

It’s been many months since I typed in this little space of mine. I’ve really missed it. If there’s anyone still reading out there thanks for sticking around and I’ll be back for a few updates in the next couple weeks.

The biggest news (and what’s been keeping me extra busy) is an exciting new venture that’s my heart and soul. For years, my sister-in-law and I, both passionate about food, have wanted to start a business. There was no shortage of ideas, business plans, or talking about our ideas and business plans, but it was never the right time for any of them.

Then, about 2 years ago our family started eating seasonally, almost exclusively, and it’s completely shifted the way we think about food and I guess you could say, life. It made us more intentional, more patient, more grounded. And we began to notice that our bodies and palates craved the food grown close to home, in its time. I haven’t had a strawberry since June and I’d rather skip the giant tasteless ones at the grocery store and wait until May… for the tiny red ones that burst in your mouth and taste of the earth they grew in and the sunshine and spring all at once.

And then there are kohlrabis and garlic scapes, Romanesco cauliflower and Luobo radishes… but what the heck do you do with those? We had shelves full of cookbooks and Pinterest boards full of recipes, but in the beginning, a lot of our market spoils… spoiled in the fridge. We searched endlessly for a meal planning website that could help bridge this frustrating gap. There wasn’t one, so we started one. Because farm to fork should be simple.


Huckle & Goose launches this spring, but in the meantime, follow our behind-the-scenes adventures on Instagram and Twitter (@hucklegoose)!


^ a sneak peek of the shopping list feature designed by the brilliant minds of Cast Iron Design!

posted by christine in Food + Drink,Holidays + Seasons,My Projects,Personal and have Comments (4)

the recipe jar | a food journal

I tried traditional meal planning. And failed. Miserably. I have Pinterest boards, shelves of cookbooks, blogs bookmarked – but could never decide on what to cook for 7 consecutive days. Too many decisions.

This spring, we started eating only what’s in season, which helped narrow down options, but I was still indecisive. So I started The Recipe Jar and it’s been a game changer. I sit down for a few hours straight to browse all my favorite recipe sources, write down all the recipes I want to make in one season, color code the slips of paper based on meal type, then choose them from a jar on a weekly basis. This way I don’t have to constantly search for recipe inspiration and my indecision is remedied. It’s totally worth the recipe search marathon every few months.

I’m keeping track of our favorite recipes on The Recipe Jar. You should follow along. :]

posted by christine in Blogs + Websites,Food + Drink and have No Comments

veggies for breakfast

Shopping at the farmers’ market changed me into a veggie lover. And now I find it a shame to sneak/hide them in meals, so I seek out recipes where they can shine in a form that’s as nutritious as possible. Lately, we’ve been eating a lot of veggies for breakfast (it’s such a great start to the day) and these are three of our favorite meals. And with the exception of the almond milk in the smoothie (I just make his with water) and egg whites in the hash, Linky can eat all these with us too in puree form.

photo credits & recipes: beet hash with eggs // kale smoothie photo // kale smoothie recipe // zucchini bread pancakes (I use 7/8 of a cup of whole wheat flour and muscovado sugar instead of brown or cane.)

posted by christine in Food + Drink and have Comment (1)

the gift of granola

Right after Lincoln was born, one of our friends brought over a big jar of homemade granola. She didn’t even know about my love affair with granola, but it struck me as such a thoughtful and unfussy gift. Because, I mean, everybody loves granola! Right? And if you don’t or think it’s just okay, you haven’t had good granola, my friend.

So of course I was inspired by the brilliance of it and and it’s now my new go-to homemade gift. I can’t think of a gift-giving scenario where a big jar of granola would not be fitting… as a thank-you gift, a new mom gift, a hospital gift, a hostess gift, a teacher gift… or a gift to yourself. Because sometimes, that batch you made for someone else calls your name and never makes it out the door. oops.

Homemade Granola

inspired by Alton Brown

makes enough to fill 2 jars (1 liter each) – these Weck jars are my favorite

3 cups rolled oats
2 cups slivered almonds
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar (sometimes I use Muscovado sugar)
1/4 cup maple syrup
2 tablespoons molasses
1/4 cup walnut oil
3/4 teaspoon salt
1 cup golden raisins

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, almonds, coconut, and brown sugar.

In a separate bowl, combine maple syrup, molasses, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Enjoy for breakfast with greek yogurt mixed with lemon curd and layered with seasonal fruit. Or with ice cream. Or just on its own by the spoonful.

posted by christine in Food + Drink,Gift Guides,Recipes and have No Comments

tables / food / friends

These photos I’ve been pinning lately make me want to have a whole bunch of people over.

by A. Farnum

Isn’t the styling incredible? Photos are from this cookbook that will be released in a couple weeks. It’s already in my Amazon shopping cart.

posted by christine in Food + Drink,Parties + Entertaining and have No Comments

learning to make apfel strudel

Watching and taking notes from the pros.

posted by christine in Food + Drink,Personal and have Comments (2)

the results of farmers’ market week…

Well it was more like one week spread over two, but let’s pretend it was one. Tomorrow will be my fourth time going to the farmers’ market on Saturday morning, so I think I can officially call it a weekend routine. And it feels good. These are the things I learned…

I love the market. // The vibrant colors, the smell of freshness, the folksy music, people watching, asking the farmers about fruits and vegetables I’ve never seen before… and then cooking with them. (Gooseberries, where have you been all my life?) It’s a fun way to start the weekend and have the fridge stocked with everything we need for the week.

Food doesn’t go to waste. // After going three times, I mastered the skill of buying just enough to last us a week. It always fills 2.5 bags…

We’re finally staying within budget. // …and comes to almost exactly $80. So market shopping just naturally set a budget for us and it’s waaay easier to stick to a budget by just going produce shopping once a week, picking out whatever’s in peak season (instead of the daily Whole Foods trips we used to make). I thought shopping at the market would be more expensive, but for us it turned out to be the opposite. Plus, the food is so fresh and satisfying, you end up eating less anyway.

We’re more disciplined. // Our daily Whole Foods trips inevitably led to overeating. I would always sneak in a dessert or snack. Now we just make dessert once or twice a week with fruits from the market – like this cornmeal cake with strawberries or this gooseberry tart. After eating something bursting with so much flavor, it’s so much easier to say no to other sweets.

Cooking seasonally is changing my cooking style. // Buying such amazing ingredients just days or sometimes hours after they’re picked makes me want to keep them in their truest form to fully experience their flavor and also to preserve nutrients. I truly want to be healthy now and don’t feel like it’s a chore, so I search for recipes that incorporate other seasonal ingredients, whole grains, and leaner meats. If I am craving something a bit unhealthier, I try to save it for the weekend.

It’s not easy at first, but it gets easier. //
The first week I did this, I still went to Whole Foods every day (to get staples and other supplemental ingredients) because I just couldn’t meal plan for more than one day at a time. I was still getting the hang of this stay at home mom/wife thing and cooking every day, there were all these new ingredients I’d never cooked with before, etc. It’ll still be a while before I’ll know exactly what I’ll do with a bunch of red beets when I put it in my bag, but for now, I’ll continue just picking up what looks good, stick to my 2.5-bags-and-$80 rule and just figure it out when I get home.

Anchor meals help.
// I do figure out most of our meals once I get home, but after 3 times, I started thinking of “anchor meals”. While still at the market, I come up one breakfast, one lunch, and one dinner to make and plan it all for Wednesday. That way, it breaks up the week and planning doesn’t seem as daunting.

A food journal does wonders for meal planning. // I come home and immediately list everything I purchased, then go from there (it’s much easier than keeping the fridge door open every day to see what you have.) And I’m going to continue journaling my food plans and results. In a Moleskine. Obviously. Even a week later you look back and say, “Oh yeah! I made that.”

What was left:
The only things I threw away this week were 2 squash that went bad. The mint was turned into mint simple syrup for lemonade, the gooseberries went into a tart, the haricots verts were stir-fried with some chicken, the mushrooms went into another omelet, and I saved the golden beets for a soup this week.

posted by christine in Food + Drink and have Comment (1)

food rules

This book is pretty much a condensed version of Michael Pollan’s other books, but each “rule” has it’s own page and it’s such a great little handbook to remind us of how we should eat. Plus, it’s illustrated by one of my favorite artists, Maira Kalman. [She illustrated this book too.]

These are 10 of my favorite rules and ones that I’ve started implementing these last few weeks (the book explains each one more in depth):

12. Get out of the supermarket whenever you can

25. Eat mostly plants, especially leaves

26. Treat meat as a flavoring or special occasion food

27. Eating what stands on one leg [mushrooms and plant foods] is better than eating what stands on two legs [fowl], which is better than eating what stands on four legs [cows, pigs, and other mammals]. -Chinese proverb

52. Have a glass of wine with dinner.

53. Pay more, eat less

64. Try to spend as much time enjoying the meal as it took to prepare it.

70. “Breakfast like a king, lunch like a prince, dine like a pauper.”

76. Place a bouquet of flowers on the table and everything will taste twice as good.

83. Break the rules once in a while.

posted by christine in Books + Magazines,Food + Drink and have No Comments

[food journal] friday + saturday

[Day 7 + 8 of Farmers’ Market Week]

. . . . . . . . . .

Friday Breakfast: Mushroom + Gruyere Omelet

Ingredients from the market: eggs, mushrooms

Ingredients not from the market: gruyere

. . . . . . . . . .

Friday Lunch: Grilled Chicken + Roasted Squash + Quinoa

Ingredients from the market: squash

Ingredients not from the market: chicken, quinoa

. . . . . . . . . .

Friday Dinner: date night, but made asparagus soup with the remaining bunch so we’d have something in the fridge for the next day

Ingredients from the market: asparagus

Ingredients not from the market: onion, garlic, broth

. . . . . . . . . .

Saturday Breakfast: Cherry Clafoutis

It was my first time making a clafoutis and I used the recipe from Cooking from the Farmers’ Market, but I’ll probably try out another recipe next time. It was good, just not to-die-for.

Ingredients from the market: eggs, cherries

Ingredients not from the market: milk, heavy cream

. . . . . . . . . .

Saturday Lunch: Grass-fed Burgers at Elevation Burger

posted by christine in Food + Drink and have No Comments

want to eat seasonally and locally?

Choose your location on the Locavore app for a list of foods currently in season and markets in your area. Now I take a look at it before I head to the market so I can mentally file away a few recipe ideas for produce I find.

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posted by christine in Food + Drink,Techy Stuff and have Comments (2)