Siri Comes Home

Please Welcome Miss Siri!

Miss Siri Elan Nesje
Born Monday June 14, 2010
11:52pm
8lbs 3oz
20 in

More (and better quality) photos/video soon!

Yummy Things from the Farm

I've been remiss this Spring in posting about our adventures in CSA eating. Actually, we've been remiss in our adventures in CSA cooking, as well, as the pregnancy and the toddler have taken a backseat to cooking on many nights. Its not that I'm less excited about the fresh veg we've been getting from Harmony Valley Farm, its been spot on, I just haven't had the muster. So! Knowing full-well that I've got a whole new box of veg coming tomorrow, I pulled everything out of the fridge today to survey what we've got and to ponder how to use it/store it before it goes bad. So, into the food processor go a number of things to create a pesto of sorts for some whole wheat pasta...

3 garlic scapes, cut into 1 inch pieces
1 bunch pea vine, tough stems removed
3 Egyptian (green) onions
3/4 cup toasted walnuts
1/2 cup olive oil
1 cup shredded Parmesan
1/2 tsp kosher salt
fresh ground black pepper

In the food processor, pulse the first four ingredients until minced. With the motor running, slowly pour in the olive oil until a thick paste forms. Add the cheese and pulse just to combine. Season with salt and pepper to taste. Pack into a plastic container and cover with a layer of olive oil (about another 1/4 - 1/2 cup) to preserve color. At this point you can store it in the fridge or freezer until you're ready to use. When you are, cook some pasta until al dente, drain, warm a big spoonful or two of the pesto in a pan (cook for a minute or so) and toss the pasta in. Top with lots of Parmesan cheese.

In Last Week’s Box from the Farm
Green Onions
Garlic Scapes
Pea Vine
All of the above went into the pesto.

Strawberries
Rhubarb
I made a strawberry-rhubarb cobbler

Yukina Savoy
Bok Choi
Still in the fridge, but destined for a stir fry.

Asparagus
Simply steamed and eaten with broiled chicken breasts

Salad Mix
Ostergruss Radish
Baby Broccoli
Greenleaf Lettuce
Baby Red Romaine
These last five all gotten eaten raw in a couple of big salads!

What's Hank been up to, you say?

*Click on the photos to see larger versions*Art Class

Burgeoning Artiste

Ice cream on the lawn

Hanging at the clubhouse with the posse

Picnic

Investigating fluid dynamics

Out hiking at Dodge Nature Center

Playing on the patio

Morning coffee talk with Grandpa Lowell

The Return of the Veg-eh-tables!!!!!!

Spring means CSA time again!!!!! We love the farm we buy a share in Harmony Valley and are thrilled to be getting weekly deliveries again. It was hard to live off supermarket produced (sad, sad stuff) all winter long. This week marks our fourth delivery already this spring and we've been basking in the early spring goodness.

The Home Stretch

Cari (9 months pregnant) & Nathan 05/22/2010
at DeAnn and Del's wedding

I am 37 weeks pregnant today. This is considered full-term, which means that if the baby was born today, she'd be just fine. By 37 weeks, all of the vital organs are fully developed, including the lungs which are the last to finish up. Soooooooo.......this girl is welcome to come anytime! My due date is still three weeks out, June 14, however so its just waiting now for her to make her move.

All signs are good. I am not experiencing any of the problems I had at the end of Henry's pregnancy. My blood pressure remains good, I have not had any swelling in my feet or hands and my weight gain is right on. With any luck, she will NOT be 10 pounds like her brother was. I am predicting 7 lbs 7 ounces on June 7th, but I'm likely dreaming...

For the Love of Pancakes

I love making pancakes and perfected my version of them a long time ago. I make a number of variations based on the same basic recipe and am always experimenting. I am currently thinking of grinding my own oat flour in the food processor and creating an oatmeal-raisin pancake.

Homemade pancakes are so easy that I never used boxed mix. I've even made my own mix and stored it in a zip-lock for making while camping. Here's my basic recipe, based on an old Better Homes cookbook recipe. I always use half whole wheat flour, but you could use all unbleached all-purpose.

Whisk together the following dry ingredients in a medium bowl:
1/2 cup unbleached all purpose
1/2 cup whole wheat flour
1 tbls granulated sugar
2 tsp baking powder
1/4 tsp salt

Whisk together in a 2 cup measuring cup:
1 cup milk
1 egg
2 tbls canola oil

Stir the wet into the dry just until incorporated. It will be lumpy - do not overmix.
Let batter stand for 10-20 minutes while the griddle heats up. Spray the griddle or pan lightly with non-stick spray.
I turn the oven on to 200 degrees and put the pancakes in there as they are done to keep warm while I'm making them.
Always serve with real maple syrup!!! Fake maple syrup, which is just maple-flavored corn syrup is a crime.

Here are a few of my favorite variations. Really the options are endless and Henry loves them all!

Banana Pancakes:
Add one mashed overripe banana and 1/2 tsp pure vanilla extract. Great topped with toasted walnuts and slices of fresh banana.

Sweet Potato Pancakes:
Add 1/2 cup cooked and mashed sweet potato (I use leftovers, usually) and 1/2 tsp. cinnamon. Top with toasted pecans and a sprinkle of powdered sugar.

Blueberry Pancakes:
As the batter cooks on the first side, sprinkle with a small handful of fresh or frozen blueberries, then flip as usual. I like these with vanilla or lemon yogurt on them.

That's it. I love pancakes.