Earthly Eating

There is an easy way to eat in sync with the seasons, make a list first of the products available in your region and not the normal harvest times of each one. Here’s some tips to help you get started with the list and ways to preserve the seasonal goodies year around:

• Visit a local farmers market, and while you are there, ask about hard to find produce. They may know producers who sell them when you can’t seem to locate them in the supermarkets.

• Search online for the foods you are hunting for. Start with my favorite Local Harvest, Sustainabletable, or Eat Wild to get you started.

• If you don’t have a chest freezer go get one. You will be able to store so much more foods this way than taking up a lot of room in your refrigerator freezer.

• Get produce specific recipe books to see the many ways you can incorporate the many ways you can use produce. There are books on the market that target everything from tomatoes al the way to eggplant.

• Make out a menu for your family for the entire week. This will help you make meals quick and easy and especially help if you are on a time frame or short on time.

• Ask a local farmers market or even local farmer what he or she has in extra produce left over at the tend of the growing season. Most have so much left over on hand it spoils. They will more than likely thank you for buying it in the long run. (Source: Mother Earth News 2007)

**Need some help putting a spin on your otherwise boring plain ole’ biscuits. How about different flavors and shapes? Over at Food History, Gillian Polack has some history behind the biscuit and some ideas to help you make them pop.**
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Earthly Eating Recipe:

Strawberry Granola Parfait
Serves: 6

5. Top with a whole strawberry, and garnish with a few mint leaves on top. Serve immediately or refrigerate until needed, up to 6 hours.

Happy Eating!

1 1/4 cups flour
1 tsp. baking powder
1/2 cup old-fashioned rolled or quick-cook oats
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar

• After-the-holidays Sour Cream Cheesecake
Serves: 16

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 1/4 cups sugar, divided
4 pkg. (8-oz. each) cream cheese, divided
1 container (16-oz.) sour cream, divided
4 eggs
2 cups strawberries, sliced

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Mix crumbs, butter and 2 tbs of the sugar; press firmly onto the bottom of the prepared pan.

Beat the cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in a large bowl with an electric mixer on medium speed until well incorporated. Add 1 cup of the sour cream; mix well. Add the eggs, one at a time, beating on low speed after each one is added. Pour over crust.

Bake 40-50 minutes, or until the center is almost set. Mix remaining sour cream, 2 tbs. sugar and 1 tsp. vanilla until well blended. Carefully spread over the cheesecake. Bake an additional 10 minutes. Cool. COver and refrigerate for 3 hours or overnight would be best. Lift cheesecake from pan, using the foil handles. Top with strawberries and serve.

• After-the-holidays Indoor S’mores
Serves: 4

4 graham crackers, broken in half (8 squares)
2 (1.55 oz.) chocolate bars, each broken in half
4 marshmallows

Top each of 4 of the graham squares with 1 chocolate piece and 1 untoasted marshmallows. Place on microwaveable plate. Microwave on HIGH 15 to 20 seconds or until marshmallows puff. Watch carefully because the marshmallows will get out of control quickly. Cover each with a second graham square to make a sandwich.

**Looking for the cutest little baby socks? Check out Barbara Waters post over at Knitting Passion. The socks are the cutest every I agree. Read about them here.**
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Earthly Eating Recipe:

Smokey Burgers
Serves: 4

Place 1 lettuce leaf, 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.

Happy Eating!

Sangria Fruit Cups
Serves: 8

1 cup orange juice
1 pkg. (4 servings size) strawberry flavor gelatin
1 pkg. (4 servings size) lemon flavor gelatin
1 1/2 cups cold water
1 cup pitted fresh sweet cherries, halved
1 cup quartered strawberries (about 8 of them)
1 cup sliced peeled nectarines (about 1)
1 cup thawed whipped topping

Bring orange juice to a boil over medium-high heat. Add the dry gelatin mixes in a medium bowl, stir at least 2 minutes until gelatin is completely dissolved into the orange juice. Stir in cold water.

Spoon fruit into 8 clear cups. Pour gelatin mixture over the fruits. Refrigerate at least 4 hours or until firm. Top with whipped topping just before serving.

Fruit Tart:
Serves: 8

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) crem cheese, softened
3 cups sliced plums (about 3)
1/4 cup granulated sugar
2 tbsp. flour
1 tsp. cinnamon sugar (3/4 tsp granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed whipped topping

Preheat oven to 450°F. Place pie crust in a greased 10-inch pie plate. Carefully spread cream cheese in a 6-inch circle in the center of the crust. Set asode.

Toss the plums with the sugar and flour; spoon over cream cheese. Gently fold the edges of the crust about 2 inches over the plums, leaving the center of the plums uncovered. Sprinkle cinnamon sugar evenly over the tarts.

Bake 25 minutes or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices, top with whipped topping.

Fruit Pie:
Serves: 12

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
1 tsp. cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1 1/4 cups half-and-half
1 pkg. (4 serving size_ vanilla flavor instant pudding
1 cup thawed whipped topping
1 1/2 cups fresh peach slices ( about 1 large)
1/2 cup blueberries
1/2 cup raspberries

Preheat oven to 450°F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 minutes or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in whipped topping; cover and refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with the fruits. Cut into slices and serve.

**Over at Jennifer Aniston Watch, Erin highlights “Jen’s 2007 career highlights”. She covers everything from Jennifer winning the People’s Choice Award for Favorite Female Movie Star, to her appearing on Dirt with Courtney Cox. Read the whole story here. And while you are over there, wish Erin a Happy New Year too. **
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Earthly Eating Recipe

Cookies and Fudge Ice Cream Cake
Serves: 12

Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold the top and the ends to looselt seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.

Happy Eating!