California is known for sunny winters, but farmers hope that plenty of rain will fill reservoirs and leach the accumulated salts from the soil. On those cold, cloudy days, New England Clam Chowder is one of our favorite comfort foods. Make a big pot of clam chowder on a weekend, serve with a salad and some crackers. Use your favorite bacon, lots of veggies, and plenty of potatoes for a chunky, hearty chowder. There’s nothing like coming in from working outside to find a steaming pot of chowder on the stove, anytime of the day!
We live 10 miles from the store, so I like to have the clams and vegetable stock on hand in the pantry. We usually have onions, carrots, and celery in the fridge, because we make a lot of soup. When the urge to make chowder bubbles up, we buy the half and half. If you want to save calories, go ahead and use whole or lowfat milk, but the chowder won’t be as rich and creamy. This New England Clam Chowder is definitely worth the splurge on calories!
A note about potatoes: Use whatever you have. I like to use Russet Burbanks, leaving the skins on, and chopping into bite-sized pieces. You can even use left-over cooked potatoes, which saves some time because they’re already cooked.
Toppings for Chowder
Oyster crackers (those little round saltine-like crackers) are the traditional topping for New England clam chowder. When you are in California and have avocados on hand, top your soup with fresh avocados! If you don’t have any California avocados, you can always order a box from our family farm! We ship our avocados all over the USA in gift boxes and subscriptions. Slice them, or use fun little cookie cutters to make hearts for your sweetie! Soup topped with avocado hearts – awwwww.
Here is your new favorite quickbread! I made two loaves this morning — one with gluten free all purpose flour and the other with regular flour — and they both turned out so well! Pears and pumpkin together are tasty and beautiful. This bread recipe uses pumpkin pie spices that will make your home smell like Thanksgiving any day of the year. Our family has been ‘gobbling” up this bread, and I’m ready to make a new batch right away.
My CSA box this week included 2 small pie pumpkins and some green pears, so I roasted the pumpkins and pureed the pulp. I peeled those pears, diced them up, and added them to the bread batter. I used honey as the sweetener, but you could use maple syrup instead. I thought about added pecans too, but decided to stick with the pears because my grandchildren aren’t fond of nuts yet. Feel free to add nuts to yours!Jump to Recipe
If you’ve never made your own pumpkin puree, it’s easy to do. Just cut open the pumpkin, remove the seeds and pulp, then put the pumpkins pieces on an oiled cookie sheet and bake at 350 degrees for about 45 minutes, or until they are tender. Let them cool, scoop out the cooked pumpkin, and mash or blend in a food processor until smooth. I stored my pureed pumpkin in the fridge overnight, but you can also freeze it in a ziplock baggy if you’re not ready to use it yet.
When I planted our summer squash, I made sure to do two yellow squash plants: a crooked neck and a yellow zucchini. I knew only one green zucchini plant would be enough. I didn’t realize that the yellow squash would grow faster than the green ones! So here is a recipe for a “not too sweet” coffee cake to use up that extra summer squash from the garden. Continue Reading →
Are you looking for a recipe to use all that summer squash or zucchini from the garden that your family will ask you to make again and again? Here it is! I have made this twice in the last week to rave reviews. It tastes like sausage pizza but with healthy spiralized squash noodles (“zoodles”) instead of the bread. I wanted to call it “lasagna” but you can’t cut it into squares like lasagna, and there’s no ricotta layer. The broth is so tasty that my family has been eating it in bowls so they can sip the last of the luscious juicy goodness. (scroll down for recipe) Continue Reading →
This Pepper Jack Cheese Sauce is so tasty, you’re going to want to eat it with everything from now on. Fresh cauliflower that is steamed or roasted makes a one-plate meal when topped with this sauce. Continue Reading →