Garlic Chive and Hen of the Woods Mushroom Omelette

Wednesday, March 30, 2016

Garlic chives & cheddar cheese omelette by Eve Fox, the Garden of Eating, copyright 2016

We made this omelette using some fresh garlic chives that Will dig up from the yard, the last of the enormous hen of the woods mushroom that Will found in the fall (I sautéed it in garlic, herbs and butter and froze a bunch), some nutty, sweet Irish cheddar and the most marvelous eggs our friends had given us with bright orange yolks that "stand up".

Garlic chives, cheddar cheese and eggs from our friends' hens by Eve Fox, the Garden of Eating, copyright 2016

Will called it "the kids' omelette" since he had gathered many of the ingredients and the eggs came from his friends, Gibby and Paul's house. He ate it like it was going out of style which is very unusual for him and always makes me happy. James, who is, thankfully, not a picky eater, also gobbled it up.

Will really likes digging up garlic chives by Eve Fox, the Garden of Eating, copyright 2016

It was a good reminder of the versatility and appeal of a good omelette and a welcome break from the weeknight dinnertime rut I've been in lately. Although I love cooking, doing it for my kids is not always enjoyable, especially when one of them rudely refuses most foods. Although we've told him numerous times that it is not okay to greet a home-cooked (or any) meal with "That's disgusting! I'm not eating that!," it has yet to sink in. He's lucky he's so cute, 'cause otherwise...

Hen-of-the-woods mushroom also known as Maitake mushroom by Eve Fox, the Garden of Eating, copyright 2015

By contrast, the little one, who loves to eat, will often turn to me and say flowery, over-the-top things like, "Mommy, this is the most delicious dinner you've ever made!" It never fails to make me laugh. But even he will sometimes make an unexpectedly fierce fuss about something or other. He's only three...

3 eggs for the popover batter by Eve Fox, the Garden of Eating, copyright 2015

It's a challenge that most parents are all-too-familiar with. I am working on a post about go-to, week night meals for people with little kids that I hope will be a helpful resource (thanks to all of you who weighed in on Facebook recently.)

In the meantime, try an omelette for dinner! They're good with so many different things - tomatoes, spinach, ham, asparagus, mushrooms, onions, broccoli rabe, artichoke hearts, garlic, peppers, feta, cheddar, leeks, and more.

Cooking the garlic chives & cheddar cheese omelette by Eve Fox, the Garden of Eating, copyright 2016

One thing I have learned in my almost seven years of parenting to date is that getting the kids involved in preparing the food makes them much more likely to eat it. Another reason that foraging rules!

Garlic chives are one of the very first plants to come up in the spring, braving the colder temps and making the rest of the lawn look downright lazy. As they grow, they begin to curl wildly which lends them a whimsical air. Here's my previous post about foraging for them in case you're not familiar with them already.

Happy early Spring to ye and yours.

The boys eating "the kids' omelette" by Eve Fox, the Garden of Eating, copyright 2016

-- print recipe --
Garlic Chive & Hen of the Woods Mushroom Omelette
Serves 4 adults (maybe use fewer eggs if you're cooking for kids)

Ingredients

* 8 pasture-raised eggs
* 1/2 cup grated cheddar cheese
* 1/4 cup chopped garlic chives (or scallions)
* 1/2 cup sauteed mushrooms
* Pinch of sea salt
* Several grinds of black pepper
* 2 Tbsps organic butter (you can use olive oil if you prefer)

Directions

1. Beat the eggs, salt, pepper and chives in a bowl with a fork or whisk until mixed - about 20 strokes.

2. In a large frying pan, melt the butter over medium-high heat until the butter bubbles and the foam subsides, making sure to coat the bottom evenly.

3. Add the eggs to the pan, tilting the pan to ensure that they cover the whole bottom. Use a spatula to gently drag the eggs towards the center of the pan and tilt the pan to let the uncooked eggs fill in the gaps. Cook for another 1-2 minutes, until the eggs are almost entirely set.

4. Sprinkle the cheese and mushrooms over one half of the omelette then fold the other half over on top of it. Slide the omelette out of the pan and eat while it's hot.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Grated Carrot Salad with a Creamy, Zingy Dressing

Thursday, March 17, 2016

Grated Carrot Salad with Creamy French Dressing

Grated carrots tossed in a creamy homemade French dressing made with onion, Dijon mustard, cider vinegar, honey and mayonnaise make a simple and delicious salad.

In addition to the considerable yum factor, it's also packed with goodies like beta-carotene, vitamin A, vitamin K, fiber and potassium.

Grating carrots for the salad by Eve Fox, the Garden of Eating, copyright 2016

I got the idea from the last page of the winter issue of City Girl, Country Kitchen by my very talented friend, Jennifer Perillo - you can sort of see it on the recipe stand in the photo below. The digital edition is available for a mere $8 and well worth it! I'm already looking forward to her spring issue...

Grating the carrots by Eve Fox, the Garden of Eating, copyright 2016

I've been a fan of this classic French salad for many years but this creamy dressing takes it to eleven.

Creamy homemade French dressing in the blender by Eve Fox, the Garden of Eating, copyright 2016

The recipe below will make more dressing than you need -- which is good since it's addictive. Store whatever you don't use in a glass container with a tight fitting lid (I use one of these glass working jars or an empty Bonne Maman jam jar) in the fridge for 5-7 days and use it on salads.

Grated Carrot Salad with Creamy French Dressing

-- print recipe --
Grated Carrot Salad with Creamy Dijon Dressing
Serves 6

Ingredients

* 7 large, sweet, organic carrots, peeled and grated

Creamy French Dressing (makes 1 1/4 cups)
* 3/4 cups mayonnaise
* 1/4 cup chopped yellow onion (about half a small onion)
* 3 Tbsps apple cider vinegar
* 1 Tbsp honey
* 1 1/2 tsps Dijon mustard
* Sea salt and freshly ground black pepper, to taste

Directions

1.Grate the carrots as finely as possible and place in a medium-sized bowl (you want it to be big enough to make it easy to toss everything together with the dressing.)

2. Put all the ingredients for the dressing in the blender and blend on high until perfectly smooth. Season with salt and pepper to taste and pour about half a cup over the carrots and toss well to coat. Serve or refrigerate until you're ready to eat. Store the remaining dressing in a glass jar with a tight-fitting lid in the fridge for up to a week.

You might also like:





Maggie's Maple Butter Cookies

Tuesday, March 8, 2016

Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

The days are warmer but the nights are still cold and the sap is rising. We've tapped the maples close to our house and are reducing the sap on the wood stove at night to make a small amount of remarkably tasty syrup. We also carbonate the cold sap in our Sodastream to make the most refreshing, lightly sweet drink- I think of it as "maple zap."

Reducing the maple sap on the woodstove by Eve Fox, The Garden of Eating, copyright 2015

This time of year makes me miss aunt Maggie something fierce. She was the Queen of All Things Maple Syrup. After her first bout of cancer, she and her partner, Oliver, joined the sugaring crew at her friend, Tim Merton's operation in Putney. Sugaring was part of her "therapy" - the hard work, the camaraderie, the delicious syrup - the whole experience filled her up and made her glad to be alive.

"we made 80 gallons tonite!!!!!!! i am beat, the sap is still running tho it's 10 30 pm. we just got home, i'm covered with syrup and olly is exhuasted from 5 hrs shoving wood into the evaporator. gnite. love m" - from an email she sent me on March 11, 2011

"As i poured the hot syrup just now into ball jars, it was SHEETING off the edge of the kettle. god i love sheeting. sugaring. all of it. i will miss it damn it. how yu? M" - from one of the last emails she sent to Tim in 2015

Tim's 150+ year old sugar shack in Putney, VT.

Maggie invented these delicious cookies in the last year or two of her life. She called them Maple Truck Farm Cookies and talked about turning them into a business - which may or may not have been a joke, they're certainly tasty enough. She would bake big batches cut into the shapes of pick up trucks and farmers, sometimes adding cocoa powder to the dough to make the farm crew more diverse. And she'd send us boxes of them in the mail, bless her.

Ingredients for Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

They're basically just a butter cookie with maple syrup in them and a tiny bit of rice flour to make them extra crunchy. Simple and divine.

Adding the maple syrup to the dough for Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

Thanks to the syrup, the dough is pretty sticky so let it rest in the fridge for a bit before you roll it out.
You can make the dough ahead of time and chill for up to five days in the fridge or wrap it really well in waxed paper and a ziplock and freeze for up to a month (just remember to leave plenty of time to thaw it in the fridge before you plan to bake them.)

Rolling out the dough to make Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

Then get out your cookie cutters and go to town. I used this set that my mom gave me since they were the best fit with Maggie's farm theme. Just seeing this box takes me back to my childhood.

Barnyard cooky cutters by Eve Fox, the Garden of Eating, copyright 2016

They don't need to bake for long though it depends somewhat on how thick or thin you roll the dough out - 12 minutes give or take a bit on either side for thinner or thicker cookies is a good estimate.

They're delightful - buttery, crunchy and mapley. Good on their own and even better with a cup of hot tea or a maple latte. Maple lattes are another Maggie thing - make some coffee (I use my beloved, unbreakable French press), add a generous spoonful of maple syrup or maple sugar, top with half-n-half and you will be spoiled for regular coffee for the rest of your life.

I hope you are appreciating the growing daylight, the softening earth, the waking plants and the rising sap. Here's to Maggie, wherever she may be.

Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

-- print recipe --
Maggie's Maple Butter Cookies
Makes a bunch - depends on what shapes and sizes you choose

Ingredients

* 2 sticks organic butter
* 1/4 cup cane sugar
* 1/4 cup brown sugar
* 3/4 cup pure maple syrup (the darker the better)
* 1/2 tsp pure vanilla extract (optional - it was not in Maggie's recipe)
* 1 egg yolk
* 1 tsp sea salt
* 3 cups organic unbleached white flour
* 3/4 tsp rice flour

Directions

1. Cream the butter and sugars then add the syrup, egg yolk and optional vanilla and mix until incorporated. Add the flours and salt and mix again until it forms a (sticky) dough. Wrap in waxed paper or a plastic bag and refrigerate for at least half an hour.

2. Preheat the oven to 350° F. On a floured surface, roll out the dough to roughly 1/8" thick then cut into whatever shapes you desire, saving your scraps as you go to re-roll and cut - the dough will get a little tougher the more you knead it and roll it out but it'd be criminal to waste it!

3. Lay the cookies out, not touching, on heavy baking sheets and bake for roughly 12 minutes or until the cookies reach your desired degree of brownness, rotating the pans around the six minute mark to ensure even browning. Remove to a wire rack to cool then store in an airtight container or cookie tin.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Got Invasive Plants? Get Goats!

Thursday, March 3, 2016

Yet another reason goats are great - they happily eat many of the plants that plague us, from poison ivy to a number of invasive species like Japanese barberry that are speeding the spread of Lyme disease and wreaking havoc in our woods, roadsides and meadows.

A number of goat grazing businesses are springing up across the country, including right here in the Hudson Valley. While most serve corporations, estates and parks, some cater to homeowners.

Boer and Kiko goats browsing at Karl Family Farms in Modena, NY by Eve Fox, The Garden of Eating, copyright 2014

It's a pretty simple concept, they bring a trailer full of goats to your property, fence them in and let them do their thing, nibbling poison ivy, multiflora rose, barberry and even Japanese stiltgrass into oblivion, leaving nothing behind but good fertilizer (see photo above :)

It's literally the stuff of my dreams...

You can read more about it in my new piece for Upstate House.

You might also like:

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Wednesday, March 30, 2016

Garlic Chive and Hen of the Woods Mushroom Omelette

Garlic chives & cheddar cheese omelette by Eve Fox, the Garden of Eating, copyright 2016

We made this omelette using some fresh garlic chives that Will dig up from the yard, the last of the enormous hen of the woods mushroom that Will found in the fall (I sautéed it in garlic, herbs and butter and froze a bunch), some nutty, sweet Irish cheddar and the most marvelous eggs our friends had given us with bright orange yolks that "stand up".

Garlic chives, cheddar cheese and eggs from our friends' hens by Eve Fox, the Garden of Eating, copyright 2016

Will called it "the kids' omelette" since he had gathered many of the ingredients and the eggs came from his friends, Gibby and Paul's house. He ate it like it was going out of style which is very unusual for him and always makes me happy. James, who is, thankfully, not a picky eater, also gobbled it up.

Will really likes digging up garlic chives by Eve Fox, the Garden of Eating, copyright 2016

It was a good reminder of the versatility and appeal of a good omelette and a welcome break from the weeknight dinnertime rut I've been in lately. Although I love cooking, doing it for my kids is not always enjoyable, especially when one of them rudely refuses most foods. Although we've told him numerous times that it is not okay to greet a home-cooked (or any) meal with "That's disgusting! I'm not eating that!," it has yet to sink in. He's lucky he's so cute, 'cause otherwise...

Hen-of-the-woods mushroom also known as Maitake mushroom by Eve Fox, the Garden of Eating, copyright 2015

By contrast, the little one, who loves to eat, will often turn to me and say flowery, over-the-top things like, "Mommy, this is the most delicious dinner you've ever made!" It never fails to make me laugh. But even he will sometimes make an unexpectedly fierce fuss about something or other. He's only three...

3 eggs for the popover batter by Eve Fox, the Garden of Eating, copyright 2015

It's a challenge that most parents are all-too-familiar with. I am working on a post about go-to, week night meals for people with little kids that I hope will be a helpful resource (thanks to all of you who weighed in on Facebook recently.)

In the meantime, try an omelette for dinner! They're good with so many different things - tomatoes, spinach, ham, asparagus, mushrooms, onions, broccoli rabe, artichoke hearts, garlic, peppers, feta, cheddar, leeks, and more.

Cooking the garlic chives & cheddar cheese omelette by Eve Fox, the Garden of Eating, copyright 2016

One thing I have learned in my almost seven years of parenting to date is that getting the kids involved in preparing the food makes them much more likely to eat it. Another reason that foraging rules!

Garlic chives are one of the very first plants to come up in the spring, braving the colder temps and making the rest of the lawn look downright lazy. As they grow, they begin to curl wildly which lends them a whimsical air. Here's my previous post about foraging for them in case you're not familiar with them already.

Happy early Spring to ye and yours.

The boys eating "the kids' omelette" by Eve Fox, the Garden of Eating, copyright 2016

-- print recipe --
Garlic Chive & Hen of the Woods Mushroom Omelette
Serves 4 adults (maybe use fewer eggs if you're cooking for kids)

Ingredients

* 8 pasture-raised eggs
* 1/2 cup grated cheddar cheese
* 1/4 cup chopped garlic chives (or scallions)
* 1/2 cup sauteed mushrooms
* Pinch of sea salt
* Several grinds of black pepper
* 2 Tbsps organic butter (you can use olive oil if you prefer)

Directions

1. Beat the eggs, salt, pepper and chives in a bowl with a fork or whisk until mixed - about 20 strokes.

2. In a large frying pan, melt the butter over medium-high heat until the butter bubbles and the foam subsides, making sure to coat the bottom evenly.

3. Add the eggs to the pan, tilting the pan to ensure that they cover the whole bottom. Use a spatula to gently drag the eggs towards the center of the pan and tilt the pan to let the uncooked eggs fill in the gaps. Cook for another 1-2 minutes, until the eggs are almost entirely set.

4. Sprinkle the cheese and mushrooms over one half of the omelette then fold the other half over on top of it. Slide the omelette out of the pan and eat while it's hot.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Thursday, March 17, 2016

Grated Carrot Salad with a Creamy, Zingy Dressing

Grated Carrot Salad with Creamy French Dressing

Grated carrots tossed in a creamy homemade French dressing made with onion, Dijon mustard, cider vinegar, honey and mayonnaise make a simple and delicious salad.

In addition to the considerable yum factor, it's also packed with goodies like beta-carotene, vitamin A, vitamin K, fiber and potassium.

Grating carrots for the salad by Eve Fox, the Garden of Eating, copyright 2016

I got the idea from the last page of the winter issue of City Girl, Country Kitchen by my very talented friend, Jennifer Perillo - you can sort of see it on the recipe stand in the photo below. The digital edition is available for a mere $8 and well worth it! I'm already looking forward to her spring issue...

Grating the carrots by Eve Fox, the Garden of Eating, copyright 2016

I've been a fan of this classic French salad for many years but this creamy dressing takes it to eleven.

Creamy homemade French dressing in the blender by Eve Fox, the Garden of Eating, copyright 2016

The recipe below will make more dressing than you need -- which is good since it's addictive. Store whatever you don't use in a glass container with a tight fitting lid (I use one of these glass working jars or an empty Bonne Maman jam jar) in the fridge for 5-7 days and use it on salads.

Grated Carrot Salad with Creamy French Dressing

-- print recipe --
Grated Carrot Salad with Creamy Dijon Dressing
Serves 6

Ingredients

* 7 large, sweet, organic carrots, peeled and grated

Creamy French Dressing (makes 1 1/4 cups)
* 3/4 cups mayonnaise
* 1/4 cup chopped yellow onion (about half a small onion)
* 3 Tbsps apple cider vinegar
* 1 Tbsp honey
* 1 1/2 tsps Dijon mustard
* Sea salt and freshly ground black pepper, to taste

Directions

1.Grate the carrots as finely as possible and place in a medium-sized bowl (you want it to be big enough to make it easy to toss everything together with the dressing.)

2. Put all the ingredients for the dressing in the blender and blend on high until perfectly smooth. Season with salt and pepper to taste and pour about half a cup over the carrots and toss well to coat. Serve or refrigerate until you're ready to eat. Store the remaining dressing in a glass jar with a tight-fitting lid in the fridge for up to a week.

You might also like:





Tuesday, March 8, 2016

Maggie's Maple Butter Cookies

Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

The days are warmer but the nights are still cold and the sap is rising. We've tapped the maples close to our house and are reducing the sap on the wood stove at night to make a small amount of remarkably tasty syrup. We also carbonate the cold sap in our Sodastream to make the most refreshing, lightly sweet drink- I think of it as "maple zap."

Reducing the maple sap on the woodstove by Eve Fox, The Garden of Eating, copyright 2015

This time of year makes me miss aunt Maggie something fierce. She was the Queen of All Things Maple Syrup. After her first bout of cancer, she and her partner, Oliver, joined the sugaring crew at her friend, Tim Merton's operation in Putney. Sugaring was part of her "therapy" - the hard work, the camaraderie, the delicious syrup - the whole experience filled her up and made her glad to be alive.

"we made 80 gallons tonite!!!!!!! i am beat, the sap is still running tho it's 10 30 pm. we just got home, i'm covered with syrup and olly is exhuasted from 5 hrs shoving wood into the evaporator. gnite. love m" - from an email she sent me on March 11, 2011

"As i poured the hot syrup just now into ball jars, it was SHEETING off the edge of the kettle. god i love sheeting. sugaring. all of it. i will miss it damn it. how yu? M" - from one of the last emails she sent to Tim in 2015

Tim's 150+ year old sugar shack in Putney, VT.

Maggie invented these delicious cookies in the last year or two of her life. She called them Maple Truck Farm Cookies and talked about turning them into a business - which may or may not have been a joke, they're certainly tasty enough. She would bake big batches cut into the shapes of pick up trucks and farmers, sometimes adding cocoa powder to the dough to make the farm crew more diverse. And she'd send us boxes of them in the mail, bless her.

Ingredients for Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

They're basically just a butter cookie with maple syrup in them and a tiny bit of rice flour to make them extra crunchy. Simple and divine.

Adding the maple syrup to the dough for Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

Thanks to the syrup, the dough is pretty sticky so let it rest in the fridge for a bit before you roll it out.
You can make the dough ahead of time and chill for up to five days in the fridge or wrap it really well in waxed paper and a ziplock and freeze for up to a month (just remember to leave plenty of time to thaw it in the fridge before you plan to bake them.)

Rolling out the dough to make Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

Then get out your cookie cutters and go to town. I used this set that my mom gave me since they were the best fit with Maggie's farm theme. Just seeing this box takes me back to my childhood.

Barnyard cooky cutters by Eve Fox, the Garden of Eating, copyright 2016

They don't need to bake for long though it depends somewhat on how thick or thin you roll the dough out - 12 minutes give or take a bit on either side for thinner or thicker cookies is a good estimate.

They're delightful - buttery, crunchy and mapley. Good on their own and even better with a cup of hot tea or a maple latte. Maple lattes are another Maggie thing - make some coffee (I use my beloved, unbreakable French press), add a generous spoonful of maple syrup or maple sugar, top with half-n-half and you will be spoiled for regular coffee for the rest of your life.

I hope you are appreciating the growing daylight, the softening earth, the waking plants and the rising sap. Here's to Maggie, wherever she may be.

Maggie's maple truck cookies, farm version by Eve Fox, the Garden of Eating, copyright 2016

-- print recipe --
Maggie's Maple Butter Cookies
Makes a bunch - depends on what shapes and sizes you choose

Ingredients

* 2 sticks organic butter
* 1/4 cup cane sugar
* 1/4 cup brown sugar
* 3/4 cup pure maple syrup (the darker the better)
* 1/2 tsp pure vanilla extract (optional - it was not in Maggie's recipe)
* 1 egg yolk
* 1 tsp sea salt
* 3 cups organic unbleached white flour
* 3/4 tsp rice flour

Directions

1. Cream the butter and sugars then add the syrup, egg yolk and optional vanilla and mix until incorporated. Add the flours and salt and mix again until it forms a (sticky) dough. Wrap in waxed paper or a plastic bag and refrigerate for at least half an hour.

2. Preheat the oven to 350° F. On a floured surface, roll out the dough to roughly 1/8" thick then cut into whatever shapes you desire, saving your scraps as you go to re-roll and cut - the dough will get a little tougher the more you knead it and roll it out but it'd be criminal to waste it!

3. Lay the cookies out, not touching, on heavy baking sheets and bake for roughly 12 minutes or until the cookies reach your desired degree of brownness, rotating the pans around the six minute mark to ensure even browning. Remove to a wire rack to cool then store in an airtight container or cookie tin.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Thursday, March 3, 2016

Got Invasive Plants? Get Goats!

Yet another reason goats are great - they happily eat many of the plants that plague us, from poison ivy to a number of invasive species like Japanese barberry that are speeding the spread of Lyme disease and wreaking havoc in our woods, roadsides and meadows.

A number of goat grazing businesses are springing up across the country, including right here in the Hudson Valley. While most serve corporations, estates and parks, some cater to homeowners.

Boer and Kiko goats browsing at Karl Family Farms in Modena, NY by Eve Fox, The Garden of Eating, copyright 2014

It's a pretty simple concept, they bring a trailer full of goats to your property, fence them in and let them do their thing, nibbling poison ivy, multiflora rose, barberry and even Japanese stiltgrass into oblivion, leaving nothing behind but good fertilizer (see photo above :)

It's literally the stuff of my dreams...

You can read more about it in my new piece for Upstate House.

You might also like:

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.