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A Little Birdie Told Me

When I got to work on Friday morning, a normally jovial co-worker was standing in the parking lot looking really glum. He'd found a baby bird laying on the hot pavement, unable to move. He figured it had fallen from it's nest but wasn't sure how to help it and he was feeling bummed at the thought that it would probably die.

I love all living creatures. That's a fact. But there is one member of the wild kingdom that I fear above all others.

Birds.

I know it's a strange phobia. Birds are cute, they sing pretty songs, they fly. What's to be afraid of? The theory in my family is that I developed a healthy respect for all things feathered as a toddler, when I used to run around our paddock with the ducks and geese we kept. Their love of shiny objects meant I had to be quick on my feet to dodge their incessant eye-pecking.

Still, our feathered friends deserve the same consideration as everybody else. I was going to do what I could to help. But I had no idea where to start.

Luckily, I had the contact information of local bird rescue guru, Jodi Swensen. I e-mailed her a photo of the baby bird and she quickly identified him as an English or House Sparrow. He didn't quite have all his feathers and really wasn't ready to leave the nest yet.

Jodi was unable to take him in because she needed to save what little space she had for species that weren't doing as well as him. She said that he was just days away from fledging and that there were a couple of things that I could do to help him.

I was not aware of this until Jodi educated me, but it is illegal to intervene with certain species of protected birds. She assured me though, that sparrows are not on the protected list and that I could legally help him by closely following her instructions.

The first thing Jodi asked me to do was to try to return the baby bird to its nest. It is a myth that the parents will reject a baby that's been touched by human hands. Unfortunately, the nest was in the gutter at the very top of our building and there was no way for me to reach it.

Jodi next asked me to decide whether I wanted to hand-raise the bird, feeding him every half hour from sun-up to sun-down, or to make a new nest for the bird and place it in a spot where the mother and father would be able to care for him.

I wanted to intervene as little as possible, so I thought it best to get the bird back to the wild as soon as I could.

While I worked on his outdoor accommodations, Jodi told me to keep the baby bird inside in a box lined with something soft. She said that even though outdoor temperatures were in the 90's, he would probably still need a source of direct heat since he didn't have all his feathers yet. She told me to fill a water bottle with hot water and wrap it in something soft.

I was skeptical, but she said the bird would move away from it if he became too hot. 

He cuddled right up to it!

Next, I had to get him fed and hydrated. Jodi suggested something called handfeeding formula from Petco, but I wasn't able to leave the office to pick any up. I did happen to have fresh raspberries and green grapes with me for lunch. She said either one would be a great thing to feed him. Blueberries work too. The fruit has enough liquid to hydrate him. On the website Jodi recommended, starlingtalk.com, caution is given that you should NEVER place fluid directly in the mouth of a wild bird as this could cause them to aspirate, develop pneumonia, or drown.

I peeled the grapes and broke up the fruit into tiny pieces. Now it was time to get over my fear of beaks and feed the little guy.

It wasn't so bad. Time to gather some materials for nest building. 

Jodi told me to make sure the nest had drainage holes so he wouldn't drown if it rained. A blueberry crate I found in the recycle bin was perfect for that. Wood chips borrowed from the organ-building company next door would serve as insulation. Fluffy cotton taken from a feminine hygiene product would act as a soft cushion. And a little dry grass from the periphery of the parking lot would keep it all together.

Baby bird loved his new digs. After feeding him for most of the day, I was starting to get attached, but I knew it was best for the bird if I returned him to the care of his parents. So, with a heavy heart, I brought the nest across the street. I used the flexible branches of a tree to weave the nest securely under the cover of some leaves. I said goodbye and hoped mom and dad would take good care of this little guy over the weekend.

I took this photo on Monday morning. Mom must have thought I was a total nest-building amateur, because it's evident that she swooped in and spruced things up as soon as I was out of the way. She took good care of her baby all weekend and I'm happy to report that he is alive and well! He has most of his feathers and is hopping around and perching! 

I can't thank Jodi enough for her advice. This is actually the second time she's successfully helped me with a wild bird dilemma. Please take a look at her website and consider donating something from the list of items she needs. She's a great resource for Cape Ann residents who come across wild birds in need of help. If you aren't local, please find a qualified wildlife rehabilitator in your area. It's really important that you have the right information before trying to help any wild animal.

Strawberry Pomegranate Margaritas - CSA Week 4

It's been hot, hot, hot out lately! Without AC in the house, the whole family has resorted to our own tactics to stay cool.

Moe's preferred method?

Hop in the nearest ceramic vessel and visualize yourself in an Olympic sized swimming pool.

Jasmine's plan of action?

Lay on the floor looking as irritated as possible and wait for someone to deliver an ice pack.

And what is the more sophisticated plan in which Brad and I partake?

Drink margaritas. 

Works every time.

Strawberry Pomegranate Margaritas

makes 1 pitcher

1 quart fresh strawberries, hulled (makes about 2 C of puree)

2 C Tequila

1/2 C pomegranate liquor 

juice of 1 lime

4-5 C ice

In a high speed blender, puree the strawberries first. You should have about 2 C of puree. Add the tequila, the pomegranate liquor and the lime juice. Fill the blender to the top with ice. Blend until smooth. 

Secret Vegan Lime Bars - CSA Week 4

I'm really proud of this recipe. I've served these delicious lime bars to vegans, non-vegans, and people who don't even know what "vegan" means. Everybody loves them. I've secretly smiled to myself as people who would never dream of eating tofu scarf down second and third bars. Healthy they are, but sinful they taste.

My first few batches were a bit anemic looking, so I started brainstorming ways to brighten up their color. Synthetic food coloring wouldn't do...the chemicals in those dyes have been linked to too many scary health problems. It would have to be something natural.

When I saw the bright green dinosaur kale in our farm share this week I knew I had to try it. And that's the secret ingredient in my vegan lime bars. Kale juice. It adds no detectable flavor to the scrumptious confections but it both brightens up the color and amps up the health factor. I imagine spinach juice would work well too.

Of course, moderation is key (couldn't cut out the sugar or the calories), but sans butter, egg yolks and white flour, you can feel a little better about indulging in these vibrant tasting bars. The antioxidant boosting shot of kale juice is an added bonus!

These bars are dense and rich, so you can cut them pretty small - 2 inch squares should do it.

Secret Vegan Lime Bars
makes 16 small bars

crust
1/2 C coconut oil (in solid or liquid state)
1/4 C raw sugar
1 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 spelt flour

lime filling
1/2 C nigari tofu (from Trader Joe's in the antiseptic package) or silken tofu
3/4 C raw sugar
2 T lime zest
1/4 C fresh lime juice
1 tsp fresh kale juice
1/2 tsp agar powder (not flakes)

1. preheat oven to 350 degrees
2. spray an 8x8 glass baking dish with PAM. Line with parchment paper and then spray the parchment with PAM. Set aside.
3. in a large bowl, stir together the crust ingredients. Mixture will be dry and crumbly but should hold together when squeezed. 
4. using your fingers, press the crust into the lined baking dish. Bake crust for 20 minutes.
5. to extract the kale juice, you can use a juicer or you can pulverize the kale leaves in a food processor and then squeeze out the juice through a fine mesh sieve. (see photo above) Make sure to save the pulp - you can add it to pesto or use it in baking for extra nutrients and fiber.
6. remove the excess liquid from the tofu by pressing it with your fingers into a paper towel lined sieve.
7. in a food processor, blend all the filling ingredients together until smooth. 
8. pour the filling into the baked crust. Put it back in the oven for about 25 minutes. Bars are done when bubbly and just beginning to brown around the edges.
9. allow the bars to cool FULLY before trying to cut them. They will not set until they have fully cooled. You can place them in the refrigerator or freezer to speed up the process.
10. Once bars are completely cool, the filling should be firm and gel-like. Grasping the parchment paper, lift the whole slab out of the pan and set on a cutting board. Remove the parchment (it may be stuck at the corners). Using a large knife, cut into squares.

CSA Week Four

New this week: carrots, broccoli and garlic scapes! It's been soooo hot, I've had a hard time bringing myself to cook, but I've got some ideas for new recipes that will be posted soon.

CSA Week Four

broccoli

garlic scapes

carrots

dinosaur kale

lettuce

kohlrabi

fennel

baby bok choy

arugula

vitamin green

strawberries

sage

chives

dill

parsley

oregano

mint

cilantro

Lettuce "Tacos" with Kohlrabi Slaw and Chipotle Avocado Creme (vegan) - CSA Week 3

This meatless "taco" does not include soy-based faux meat. The lentil filling it's centered around is tasty, meaty and real. You could wrap it up in a corn or flour tortilla, but why not use up your CSA lettuce and cut carbs at the same time? As always, the CSA ingredients I used are in bold type.

If your CSA kohlrabi has you scratching your head, try this recipe! The kohlrabi slaw adds a definite crunch and tang to these meatless "tacos", and also makes a really nice salad all by itself.

makes about 6 "tacos"

filling

olive oil

1 yellow onion, chopped

taco seasoning, to taste (I like Trader Joe's because it has no weird additives)

salt and pepper, to taste

1 package Trader Joe's cooked lentils (or 2 1/2 C cooked firm lentils)

1/4 C nutritional yeast powder or flakes

1/2 C vegetable stock

juice of 1/2 lime

1. saute the onion in a bit of olive oil
2. season with taco seasoning to taste (don't be too heavy handed with the TJ's brand - it's spicy!)
3. add salt and pepper to taste
4. add the cooked lentils and break up all the clumps with a wooden spoon
5. stir in the nutritional yeast
6. add the stock and scrape up any browned bits from the bottom of the pan
7. squeeze the lime juice over the lentil mixture and allow it all to cook on low heat until there is no excess liquid left

kohlrabi slaw - this makes a tasty salad on its own, by the way

combine the following:

2 bulbs kohlrabi, peeled and sliced into matchsticks (I used a mandolin)

2 small-medium radishes, shredded finely (I used a cheese grater)

2 tsp apple cider vinegar

1/4 C chopped fresh cilantro

1/4 tsp course salt

chipotle avocado creme

puree the following in a food processor until smooth:

the flesh of 1 medium avocado

1 garlic scape

juice of 1/2 lime

1/4 tsp salt

1/8 tsp ground chipotle chili

vegetable broth to thin out, if necessary

Assemble the filling and slaw in lettuce leaves and top with the avocado creme and you have yourself a nice healthy vegan "taco"!

Salmon and Fennel in Parchment - CSA Week 3

For a quick and healthy weeknight dinner, wild caught salmon is an excellent choice. Using this recipe from Simply Recipes for inspiration, I added some fresh dill and substituted olive oil for the butter. It was done in 30 minutes and tasted delish served over rice!

On a large piece of parchment paper, I placed the sliced fennel down first, followed by the salmon (skin side down). I seasoned the fish liberally with kosher salt and black pepper and then drizzled the whole thing with olive oil. I topped it off with lemon slices and then put a big bunch of fennel fronds on top. 

I wrapped up the whole package in parchment and sealed the edges to keep in the steam before throwing it in the oven on a cookie sheet.

Before serving, I removed the fennel fronds - they were only there to infuse flavor into the fish - and sprinkled liberally with fresh chopped dill.

This might be my favorite way to cook fennel yet! It was sweet and tender and lemony all at once. The perfect accompaniment to salmon. Yum!

CSA Week Three

I'm excited to have fresh dill this week! I love its bright flavor sprinkled over all kinds of things. We also got beets, which I must confess, are not my favorite. I've had to come up with some creative ways to use them since they show up in the share pretty consistently throughout the season. I will definitely be posting some of my ideas.

CSA Week Three

Boston lettuce

salad turnips

broccoli rabe

beets

arugula

tat soi

fennel

scallions

strawberries

shelling peas

snow peas

radishes

Napa cabbage

kale

chives

dill

parsley

cilantro

CSA Recipes Week 2 Part 2

Fennel and Grapefruit Salad
We in the Northeast are on day three of a heat wave. When it's super-hot outside, I crave fresh, light meals. This was the perfect cooling lunch for a sweltering day!

makes one portion

1 pink grapefruit, sections removed
1 small bulb fennel, sliced very thin
Himalayan pink salt
black pepper

1. arrange the grapefruit sections and fennel on a plate
2. season very lightly with just a pinch of Himalayan pink salt and black pepper

Vegetable Potstickers (vegan)
This was my first time using store-bought wonton wraps. I'm a big fan! These were easy to put together and came out crispy, crunchy and delicious! You can serve these on their own with a little dipping sauce (I used Trader Joe's sweet chili sauce), and/or place them on top of Napa cabbage slaw (recipe below).

recipe makes about 20 potstickers

potstickers
canola oil
4 salad turnips, peeled & diced
4 heads baby bok choy, chopped
3-4 C tat soi, chopped
1 clove minced garlic
low sodium soy sauce, to taste
1/4 C cooked white rice
1 pkg Nasoya wonton wraps

Napa cabbage slaw
4 C thinly sliced Napa cabbage
1-2 radishes, shredded on a cheese grater
2-3 scallions, diced
2-3 tsp Trader Joe's Soyaki (or mix a little brown sugar with soy sauce)
sprinkling of toasted sesame seeds

1. in a little canola oil, over medium-high heat, saute the diced turnips and baby bok choy for about 5 minutes
2. add the tat soi and garlic and saute a few more minutes, lowering the heat if necessary
3. add a dash of soy sauce and cover the pan
4. once the tat soi has wilted, remove the lid and add the rice, cooking uncovered until all excess liquid has evaporated
5. fill the wonton wraps according to package directions
6. pan fry the pot stickers in about 1/2 inch of canola oil until blistered and golden brown on all sides (use tongs to flip halfway through)
7. remove and drain on a paper towel

"Sour Cream" and Chive Kale Chips (vegan)

Adapted from Chef Douglas MicNish's Sour Cream and Onion Kale Chips. These came out very crispy but the chive flavor was kind of subtle. Next time I might try blending the lemon juice, nutritional yeast, sea salt, garlic powder, chives and olive oil in a food processor to ensure that the chive flavor will really stick to the kale.

1 lb. kale (one big bunch)
juice of 1/2 a lemon
3 T nutritional yeast
1/4 tsp sea salt
1/2 tsp garlic powder
1/4 C chopped chives
scant drizzle of olive oil

1. preheat the oven to 350 degrees
2. wash the kale and dry it very thoroughly (this is important for crispy chips)
3. strip the kale leaves from the stalks and tear them up into bite-sized pieces
4. in a large bowl, mix the kale with all other ingredients and massage the kale leaves - the mixture should feel sticky but not wet
5. spread the kale out over baking sheets (use light colored pans so the chips don't burn), making sure there's no overlapping
6. bake for 5-10 minutes, checking frequently until the chips are very dry and crisp *watch carefully - the chips will turn from the perfect crisp to scorched in seconds!

CSA Week 2 Recipes Part 1

Kale Piccata Over Whole Wheat Pasta
makes 2 servings

2 servings of cooked whole wheat spaghetti
2 T olive oil
4 C Russian red kale
1 clove minced garlic
1/2 C vegetable broth
lemon juice to taste (I used a whole lemon - very tart!)
2 T capers
2 T chopped fresh oregano
2 T chopped fresh parsley
salt and pepper to taste
crushed red pepper flakes (optional)

1. in a large skillet, warm one T of olive oil over medium heat and add the Russian red kale
2. cover the skillet and allow the kale to wilt
3. add the garlic and cook another minute, stirring to keep the garlic from burning
4. add the broth and lemon juice and cook until most of the liquid cooks off
5. add the capers, herbs and crushed red pepper flakes, if using
6. drizzle the remaining T of olive oil and season with salt and pepper before serving

Strawberry Mint Cooler

makes one drink

You could leave out the rum for a refreshing non-alcoholic beverage...but hey, it was a Friday night...

2-3 strawberries

handful of fresh mint leaves

shot of white rum

coconut water

ice

1. muddle the fresh mint and strawberries in the bottom of a glass
2. fill the glass with ice
3. pour the rum over the ice
4. fill the glass to to the top with cold coconut water

Napa Cabbage Soup
I used up the Napa cabbage, the baby red bok choy, the scallions and some parsley, chives, and freshly shelled peas in a soup. It turned out OK but not great. I'm going to skip the recipe since it wasn't my best work. I have used Napa cabbage in soups before and had success. It's really delicious when sliced thin to resemble noodles - just make sure to pair it with a flavorful broth.

CSA Week Two

It's still pretty early in our growing season, so we're getting mostly greens right now. I love my kale, but the really fun part of June is the strawberries! They are so much sweeter and juicier than the store-bought kind.

CSA Week Two

lettuce

strawberries

kohlrabi

Napa cabbage

shelling peas (yay!)

radishes

baby bok choy

red baby bok choy

arugula

kale

Russian red kale

salad turnips

sage

mint

oregano

parsley

chives

scallions

CSA Week 1 Recipes Part 2

Just finished up using my farm share from week one with the exception of one bulb of fennel and some braising greens. Luckily they'll still be fresh next week; one of the best things about a local CSA is how long the produce lasts. Grocery store produce usually has a long trip from wherever it was grown before it even makes it to your shopping cart. Shopping at a local farm means your veggies just came out of the ground and will last longer in the fridge!

All ingredients in bold are from the CSA.

Red Romaine and Arugula Salad with Baby Turnips

3 C arugula, rinsed with cold water
1 head red romaine lettuce, washed and cut up
1/2 large cucumber, peeled and sliced
3-5 baby turnips, peeled and cut into wedges

These young turnips are mild enough to use raw.

Lemon-Oregano Dressing
Use a food processor to blend the following:
1 clove garlic
4 T olive oil
juice of 1/2 a lemon
agave or honey to taste
handful of fresh oregano leaves
salt and pepper to taste
2 T feta cheese (optional)

Fettuccine with Lemon-Garlic Shrimp and Broccoli Rabe
1 lb whole wheat fettuccine
olive oil
2 lbs cleaned shrimp
4 cloves chopped garlic
1 bunch of broccoli rabe
1/2 C chopped fresh parsley
juice of 1 lemon
salt and pepper

1. In a large pot of salted water, cook the fettuccine until just firm. Remove the pasta and set it aside. Let the pasta water remain boiling on the stove.
2. In a large skillet, saute the shrimp in a little bit of olive oil until just cooked. Season with salt and pepper and set aside on a plate. Do not overcook - it only takes a minute or two on each side - use tongs to flip.
3. While the shrimp is cooking, blanch the broccoli rabe in the pasta water until tender-crisp.
4. Add the garlic and about half the lemon juice to the skillet that the shrimp just came out of. Allow the garlic to cook for a minute or two, reducing the heat if necessary.
5. Using a skimmer or slotted spoon, fish the broccoli rabe out of the boiling water and add it to the skillet.
6. Dump the pasta and the shrimp into the skillet along with a spoonful of pasta water, the rest of the lemon juice, and the fresh parsley. Season with salt and pepper.
7. Dump everything into a large pasta bowl and mix well before serving.

Herb Roasted Chicken
This one's so easy, there's no recipe required. Just stuff some fresh herbs (I used sage, parsley and oregano) into the cavity of a small chicken and rub the skin with salt, pepper and olive oil before roasting.

CSA Week 1 Recipes Part 1

Cooking with a farm share is super fun because it requires creativity and spontaneity. You never know what awaits you in the share room, so you can't exactly plan out recipes in advance. Once I pick out my share and get it home, I like to take stock and figure out how to make it work with whatever I already have on hand. This usually results in the kind of cooking where you don't follow a recipe. You just make it up as you go. Sometimes the result is yummy and other times it's not so great, but it's ALWAYS fun! Here's what I've done so far with this week's share. Items from the CSA are in bold letters.

Kiwi and Mint Infused Water
makes one medium pitcher

3 sprigs fresh mint
1 kiwi, peeled and chopped
water

1. strip the leaves off 2 mint sprigs and place on the bottom of a medium sized pitcher 
2. add kiwi
3. muddle everything together
4. fill the rest of the pitcher with water
5. allow to sit for a couple of hours in the refrigerator for a more intense flavor
6. pour into a glass over ice through a fine mesh strainer
7. garnish with the remaining mint sprig

Quinoa with Mushrooms, Greens and Chives
makes about 6 servings

1 C dry quinoa
olive oil
1 large package of cremini mushrooms, chopped
3-4 C fresh tat soi
2 C fresh baby spinach
salt and pepper
1 bunch fresh chives, diced
lemon juice (or balsamic vinegar)

1. cook quinoa according to package directions and set aside
2. saute cremini mushrooms in a bit of olive oil
3. add tat soi and baby spinach to the pan (or whatever greens you have on hand)
4. cover pan and allow greens to wilt
5. season the greens and mushrooms with salt and pepper
6. add sauteed greens and mushrooms to the cooked quinoa along with the chives
7. drizzle with extra virgin olive oil and lemon juice
8. salt and pepper to taste

serve warm or at room temp

Spinach Salad with Sugar Snap Peas, Pears and Radish

makes two small, or one large salad

2-3 C fresh baby spinach

1 sliced pear (skin on)
2 grated Easter Egg Radishes (skin on)
a handful of sugar snap peas, sliced on the diagonal
a sprinkling of shelled sunflower seeds
3 chopped scallions

dressing
1 T olive oil
1 T honey dijon mustard
a dash of rice wine vinegar
salt and pepper

1. make a bed of spinach and top it with the pear, grated radishes, sugar snap peas, sunflower seeds and scallions
2. season with salt and pepper
3. mix all the dressing ingredients in a small jar and shake until combined before dressing salad

Paper Thin Radishes over Sweet Potato Puree with Sage Coconut Sauce

If you love homemade butternut squash ravioli with sage brown butter sauce, this recipe is for you! All the flavor with none of the guilt. Fresh and light, it is packed with nutrients that you can feel good about.

This recipe makes enough for 2 entree-sized portions or 4-6 small plates for an elegant first course.

1 medium-large sweet potato
4 Easter Egg Radishes in different colors
olive oil
4-5 sprigs of fresh sage
1 T coconut oil
salt and pepper
3 T Trader Joe's Coconut Cream (if this is not available, you can skim the cream off the top of a can of full-fat coconut milk)

1. poke holes in the skin of the sweet potato and bake in a 400 degree oven until soft (about 1 hour)
2. using the thinnest setting on a mandolin, shave the radishes into paper thin rounds
3. in a very hot pan, fry a few whole sage leaves in coconut oil until crisp and then set on a paper towel
4. add the rest of the sage, roughly chopped, to the skillet and season with salt and pepper
5. cook the sage until it gets a little brown and crisp (you may need to reduce heat to avoid burning)
6. add Trader Joe's Coconut Cream and reduce heat, cooking until flavors meld
7. spoon the cooked sweet potato out of the skin and throw into a blender with a splash of coconut milk
8. puree sweet potato until smooth seasoning with just a pinch of sea salt
9. put a dollop of sweet potato puree down on the plate
10. arrange the radish slices on top of the puree
11. pour the sauce over the top
12. garnish with fried sage

serve while the potato puree and sauce are still very hot

Russian Red Kale with Marinara and Kalamata Olives

This is a DELICIOUS way to eat your greens. It reminds me of pasta puttanesca, without the heavy pasta.

Since this was a baby Russian Red Kale, I used the whole leaf.  If you are using a mature kale, you'll need to take out the tough stalks and cut up the leaves into smaller pieces before cooking. All varieties work well in this dish if you make sure to simmer until tender.

This recipe makes one plate

1 T olive oil
4 C Russian Red kale
1 C marinara sauce
1/4 C pitted Kalamata olives
2 T fresh parsley, chopped

1. in a large skillet, heat olive oil over medium heat
2. add kale and allow to wilt
3. pour in marinara
4. add olives
5. allow to simmer for about 20 minutes while kale soaks up the flavor of the sauce
6. serve topped with parsley

For Brad, who is more of a meat and potatoes kind of guy, I used some sugar snap peas in a basic chicken stir fry with veggies.

These beautiful fresh strawberries were eaten exactly as-is. Yum!

CSA Week One

Farm share season is finally here! I am so excited for 21 weeks of fresh, organic produce. We're very lucky to live only a few minutes away from an amazing organic farm. Check out their CSA blog for more info.

At the start of each week, I'll post a list of what we got in that week's share. Throughout the week I'll show you how I used everything.The amazing bounty I receive each week is actually only HALF of a full share, since I split a share with a friend, but it's still a challenge to use it all up!

CSA Week One

scallions

tat soi

spinach

broccoli rabbe

arugula

salad turnips

Easter egg radishes

fennel

red romaine lettuce

strawberries

Russian red kale

braising greens (mixed)

chives

parsley

sage (plus some of it's flowers and some weeds that were growing around it!)

mint

oregano

sugar snap peas

These are weeds...beauty in everything!