A forward to us on Nettles....for next spring

http://www.youtube.com/watch?v=yTucBoeggqI

Hodge Podge for the Uninitiated

Being from away, I don't have a family recipe for Hodge Podge. Please share your favourite and/or family recipe. I made a stab at it tonight and it came out pretty good. New potatoes and spring turnip from Taproots, carrots and sugar snap peas from the farmer's market. I cooked them in just a little water (starting with carrots, then turnip and potatoes, adding peas last), then stirred in some butter and milk. Added salt and pepper at the table. It was a nice accompaniment to some sauteed trout.

A Delish Fish Dish

I do not like cooking fish because it stinks my house up. Besides that, I'm not very good at it. But TA DA! I have found a way to cook haddock that is non-smelly AND easy as pie!

Because I had a bunch of dill in my bounty basket last week, I decided to take the plunge. I went out to Vicki's fish market in Coldbrook and found some nice looking haddock fillets that had just been caught that morning at a reasonable price.

So here is what I did after reading a few on-line recipes to get ideas: greased a baking dish that had a lid with a little olive oil. Slapped in the fish. Seasoned it with sea salt, fresh ground pepper, garlic powder, some of the green onions that were in the basket and a wack of the dill. Flipped it over and did the same thing to the other side. Baked it at 350 with the cover on for 15 minutes. Then removed the cover and topped it with a little grated cheese. Popped it back in the oven for another 15 minutes (perfect, because I had prepared the asparagus that was also in the basket for baking: sprinkled with a little olive oil and salt and pepper. This was the first time I had roasted it and it was AMAZING).

And miraculously, the fish dish was delish! Thanks for the adventure, Taproot!

Nicoles Chutney Recipes

If you haven't got chutney on hand, this Fiery Onion Relish from "Sundays at Moosewood Restaurant" is simple to make.

1 cup finely chopped onion
4 tsp lemon or lime juice
1/2 tsp Hungarian paprika
1/4- 1/2 tsp cayenne pepper (or to taste)
salt to taste

If you prefer less pungency from the onion, soak it in salted water to cover for about 30 minutes and then drain and rinse it.
Combine all of the ingredients and set them aside for about 30 minutes while the flavours blend.

Mom Would be Proud

So I never really understood what the fuss was about when the swiss chard was ready in the family garden. Blech.

Oh, boy. Did I change my tune after deciding to steam up the chard that I found in my CSA bounty basket this week! So pretty...not at all like the boring green and white lets-let-it-grow-until-it-is-thick-and-woody chard I remember. A dash of apple cider vinegar and I was a changed woman.

Thanks Taproot, for showing me the way!