Winter Stew

Did any of you make it to the Fulton Winter Market on Saturday? I was there from 11-2 and there was a steady stream of people coming through the whole time. We even had to turn away a few people who stopped in after the stands had started to come down. Since it’s the off season, I wasn’t sure what there would be to choose from so I didn’t come prepared to buy much. After about 5 minutes I was regretting that choice. The market seemed larger than last year’s winter market with plenty of canned goods, hearty root veggies, fresh mushrooms, hot food and cold beer. I made a few notes on where I’ll want to return for next month.


I did come away with a bag of goodies from Wise Acre, a restaurant that features local food year round.  They had ready made bags of stew mixings which, with another polar vortex coming on strong, sounded perfect. It came with a few carrots, shallots, celery root, cabbage and sprig of rosemary.  I picked up some cubed beef from the Co-op and seared it a dutch oven before removing the meat and adding in the veggies with the exception of the cabbage.  Once the shallots started to brown and get translucent I poured in a few good glugs of red wine to pick up all the good brown bits from the bottom.  I let that reduce a bit before adding in canned tomatoes, beef broth, and meat.  Once it comes up to a boil, I added in my bundle of herbs and let it sit on low for a few hours until it smells too good to ignore.

I’ve never really done much measuring with this recipe.  It’s truly whatever sounds good or what we have on hand at the time.  We’ve done carrots, onion, celery and mushrooms as well as potatoes and peas.  Herbs have ranged from just generous salt and pepper and a bay leaf to the fresh rosemary, sage and thyme from this last weekend.  It’s really easy to make it your own and any combination goes well with a buttery roll.  Hope you enjoy!

Springtime Frittata

Hi There.
So it’s safe to say I’m more than a day late on this post.  Sorry about that, work got away from me a little this week.  But as promised, here’s the frittata I was telling you about.  I used a recipe from Heidi Swanson of 101 Cookbooks.  I was given her latest cookbook for Christmas this year and I’ve enjoyed every recipe I’ve tried so far.

Making a frittata was fairly easy and it’s a flexible recipe that allows you to use whatever veggies are in season. I used new potatoes, shallots, peas and my farmer’s market eggs.  One of the biggest things I liked about this recipe was that it allowed me to use up 10 of the 12 eggs!  I always run into having about half a dozen left over after baking something or just making an omelet.  They’ll sit there until i’m not sure when I bought them and then it’s just a waste of food.  No longer!


Making this did get me thinking about some of my kitchen supplies.  My skillet was a bit small and the straight sides made it difficult to run my spatula around the side to keep the edges from getting too brown.  My spatula is also permanently curled on the end from forcing it…. maybe I just created the perfect frittata spatula