Goals Update

So you may be wondering how I'm doing with my list of goals for 2012. Or maybe not, but I'm gonna tell you anyway. Here's where I stand:

1. Finish knitting the wrap sweater I started 3 or 4 years ago.
2. Photograph the collection of childhood sweaters my Nana crocheted for me as a kid.
3. Create 5 free printables for blog.
4. Use up entire stack of printmaking paper.
5. Make a linocut you're really proud of (this will aid in accomplishing item #4).
6. Read a book.
7. Send some of your food photos to a magazine and see if they will print them.
8. Make a spring wreath out of crepe paper.
9. Design a website pro bono. working on this one.
10. Find a new recipe and make it. Done! I actually made TWO recipes. Check them out here and here.
11. Sew a shirt.
12. Frame a piece of artwork. working on this one.

Around the Table: Pumpkin Parfait

I made these pumpkin parfaits (recipe from Simply Organic) the other night. The pumpkin puree was a little bitter, so I definitely had to add all the sugar (I usually cut sugar amounts in half when baking). This would also be a great addition to your kids' lunches (or your own!). Just package the puree and yogurt layered together in a sealable container and add the granola when ready to eat. Here's the recipe:

10 minute prep time
Serves 2 (I doubled it to make 4 parfaits)

1/2 c pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp vanilla extract
1 1/2 tsp milk (I used almond milk)
2 tsp sugar (possibly more - I can't believe I'm saying this)
6 oz low-fat vanilla yogurt
1/4 c granola

In a small bowl, stir together pumpkin puree, cinnamon, nutmeg, vanilla, milk, and sugar. In parfait glasses or ramekins, layer the pumpkin mixture and yogurt. Sprinkle with granola.

Around The Table: Carrots Bruschetta

Today I'm introducing another new department to the blog called Around The Table where I will share fun and easy recipes featuring fresh, seasonal ingredients. Many of the recipes featured here will come from my brother-in-law Josh who runs an organic farm on the seacoast of New Hampshire with his wife, Jean. Eventually, I'd love to feature a department that shares updates about their farm, but I'm still trying to convince jean to write that one. :)

If you love the idea of eating seasonally, but feel overwhelmed by the idea of finding farmers' markets and recipes to correspond with what they have available than this is the place for you. I hope to encourage you to try something new by offering easy and delicious recipes that you can add to the meals you're already making and are comfortable with. Eating seasonally doesn't have to be complicated. Let's get cooking!

For our first recipe, we're featuring Carrots Bruschetta. Grated carrots and combined with olive oil and lemon juice along with some spices to create a delicious and super easy side dish or starter. I didn't have sesame seeds so I substituted poppy seeds which worked out great.

Peel and steam eight fairly large carrots (Locally harvested fall/winter carrots are best. Use smaller carrots in the summer.) until just tender. Rinse carrots under cold water and allow to cool. Then grate carrots into a bowl and combine with:

1/4 c olive oil
4 Tbsp lemon(or lime) juice
2 Tbsp freshly ground cumin seed (feel free to substitute ground cumin)
2 Tbsp toasted sesame seeds
salt pepper to taste

Combine all of the ingredients and taste. Add more of any of the seasonings, lemon, or olive oil as desired.

Slice a french baguette into half inch slices. Toast until just crispy; place the carrot mixture on top and serve.

Yum!!