Lately…

In the houses where teenage boys reside, fart jokes are funny
a sith lord lives among us, apparently
morning coffee with the new Kinfolk magazine Got these vintage-y blue Ball jars at Target. A new drink recipe may be in the works! from the B’more farmers market

at the one year anniversary celebration of the Food Market in Hampden
back to work this week at the farm!

back to square one best breakfast sandwich 

duck pizza and Resurrection ale on the rooftop at Cacao Lane 

Iphone panoramas just look weird
out of this AMAZING, DELICIOUS creamed honey given to me by a coworker.  Must.  Get.  More.

creamy zucchini soup with truffle oil

You may be wondering why I’m making soup when it’s almost June.  I’ll spare you the iPhone weather screen shot and just tell you that it was 45 degrees here last weekend!

Friends posted photos on Facebook of fires in their fireplaces.

I had to turn the furnace back on.

I made soup.

45 degrees in May is definitely not cool.  Good thing I had some zucchini from the farm and this recipe to keep us warm.

I know it’s a splurge, but try the truffle oil.  It’s got such a wonderfully intense, earthy flavor and a little goes a long way.  If you don’t want the expense, finish with a drizzle of extra virgin olive oil.

To make this vegetarian, go with vegetable stock.  To make it vegan, skip the cream.

zucchini soup with truffle oil (originally from Relish by Daphne Oz)

2 Tbsp olive oil

4 medium zucchini, chopped

one medium yellow sweet onion (such as visalia), chopped

2 cups chicken or vegetable stock

2 Tbsp fresh tarragon leaves, chopped

2 garlic cloves, minced

1/4 cup white wine

1/4 cup heavy cream

1/3 cup slivered almonds or chopped walnuts, lightly toasted

white truffle oil for garnish

Heat olive oil in a large stock pot over medium heat.  Add onion and sauté until soft and translucent, about 5 minutes.  Add garlic and sauté another minute.  Add zucchini and tarragon leaves and cooked another 2-3 minutes, stirring often.  Add the white wine to deglaze the pan.  Add stock and bring to a simmer.  Continue to simmer on low heat until zucchini is cooked through and soft, about 15-20 minutes.

Carefully transfer soup to a blender and puree until smooth.  You could use an immersion blender instead, if you have a heavy duty one (unfortunately, mine died while making this recipe).  Transfer back to pot and stir in cream, if using.  Add salt and pepper to taste.

Serve in bowls.  Drizzle with truffle (or olive) oil.  Top with nuts.

Casey’s chocolate and beet brownies

My son and his friend drifted upstairs from the family room where they had been playing video games.

“It smells so good in here.  What’re you making?”