After attending a recent juicing workshop, I felt as though I learned quite a bit, yet did not immediately rush out and purchase a juicer.  (For my intro to juicing post full of tips from an expert, click here.)  I thought this was something best eased into, as I did not want to buy the juicer with great intentions, only to have it collect dust in a kitchen cabinet.  What I did take from the event was an increased awareness of the need to eat more greens.  As much as I love them, where produce is concerned, I lean towards fruit for two of my three daily meals.

Smoothies offer an efficient way to consume a variety of greens and can truly taste great, even when not the pink or yellowish hues to which we are often accustomed. While this smoothie would always be green given the addition of kale and spinach, there is one “secret” ingredient that is truly a nutritional powerhouse and lends a deeper shade of green: spirulina.  What exactly is spirulina?  It is a blue-green algae (I know…bear with me!) which is a rich source of protein, vitamins, minerals, carotenoids, and antioxidants.  Simply Google the word “spirulina” and you will read about benefits ranging from improved digestion and immune system functioning to reduced inflammation and fatigue.

As far as my kids are concerned, this smoothie looks pretty darn icky, and they have no desire to try it.  Though I have only dabbled in green smoothies in the past, I found the one I sampled at the juicing workshop to be so satisfying, I went out the very next day and purchased spirulina.  This recreated version is easy to whip up and contains all you need for a complete meal.

A while back, I picked up a good tidbit of information from a stand owner at our local farmer’s market:  Rhubarb season lasts through the longest day of the year–the first day of summer. Same for asparagus.  I find this helpful as the early days of summer approach.  It is a reminder to get my fill while I can.

For those who are familiar with my penchant for baked oatmeals, I have two main categories.  It all started with my Overnight Crunchy Top Apple and Cinnamon Baked Oatmeal.  Well, really, it started with a lot of experimenting in my kitchen years before, trying to replicate a steel cut version from a local cafe.  (There is another story and a recipe surrounding all of that!)  As the rhubarb in our garden flourished this year, I started mixing it with fresh strawberries in the 9×13 pan version of my baked oatmeals.  There are inherent differences in the recipes beyond the size of the pan and quite a few seasonal variations for both types, so feel free to scroll through the Breakfast Foods category.  For ease, I have linked several of the recipes below and the original earlier in this paragraph.

Additionally, I have found that frozen strawberries work beautifully in my Strawberries and Cream Baked Oatmeal and would not hesitate to use them here.  Simply chop the berries and mix in while still frozen.  While I have yet to find frozen rhubarb at our grocery stores, it can be easily frozen at home.  Simply wash the stalks and thoroughly dry.  Then, chop and freeze on a baking sheet.  Once frozen, transfer to a zipper-top bag and store in the freezer. I like to freeze in recipe-size portions, but you can certainly freeze one large bag and use as needed.  I have recipes for Strawberry Rhubarb Cobbler, Strawberry Rhubarb Sauce, and a few others that can be easily enjoyed in the offseason with a bag of this spring treat tucked away for future use.

A few of my other baked oatmeal recipes that follow this general recipe framework and are a little fruitier than my other versions include the following:

Blueberry Coconut Almond Baked Oatmeal

Apple Crisp Baked Oatmeal

Raspberry Baked Oatmeal with Quinoa

My kids and I are wishing my husband an early Happy Father’s Day so we can share this fun recipe in time for others to whip up a batch for Dad!  All the boys in this house, Dad included, are major soft pretzel fans.   So we thought a favorite treat, rolled into letters (along with a few of the classic twist) would be a thoughtful and tasty gift for a really great dad!

I have made these with a slightly adapted version of my homemade pizza crust recipe, which can be prepared with 50% whole wheat flour.  However, for ease and great taste, I have found that thawed, frozen bread rolls work incredibly well.  Not only are the pieces just the right size for a soft pretzel, they are easy to work with, making it a great project for kids. Moreover, any amount of rolls may be thawed, leaving the rest in the freezer until the urge for a fresh soft pretzel–or the need for a fun rainy day project–arises!

I have long loved eating greens, but aside from my one make-ahead green smoothie recipe, have been hesitant to drink them!  When I saw that Jaclyn Downs was offering a juicing workshop about a mile from my house, I signed up immediately. Jaclyn Downs has extensive education in the field of diet and nutrition, is a wellness coach, and teaches seminars that educate and inspire people as to how they can make gradual, lifelong changes in order to reach immediate and future health goals.  I actually did not go into the workshop expecting to purchase a juicer, but I have heard more and more about the benefits of juicing recently and have a number of friends who swear by it.  I saw this as a learning experience and a way for me to pass along helpful information to those who may be intrigued by the concept.

During the seminar, Jaclyn offered the basics for those new to juicing, which she shares below.  Better yet, she juiced and provided lots of samples.  It became readily apparent that there are endless combinations, some that I found quite delicious, others that I found less palatable.  For instance, a little pineapple went a long way in providing sweetness and great taste to a juicer-full of broccoli and celery.  Lemons, though a super healthy item to juice, were a bit too sour for me when juiced with kale alone.  Beets, beet greens, and red pepper tasted just like cold, cooked beets, while a mix of cucumber, carrot, and celery was light and refreshing.  It became apparent that experimenting with a variety of produce is the key, and that everyone had his or her own favorite combinations.  As with food in general, preferences are a very individual thing.

Jaclyn also mentioned that green smoothies are a great way to ease into juicing.  She made a green smoothie that I enjoyed so much, I stocked up on the necessary ingredients the very next day and have been enjoying a version of it almost daily since the workshop.  I am growing greens in my garden and have found this smoothie (which I will share in the coming days) to be an excellent way to consume a generous amount of them in an easy, delicious way.  (My kids tease me about the color, and we have a silly name for it, so get ready!)

In the meantime, I welcome Jaclyn to The Fountain Avenue Kitchen and encourage anyone with questions to comment below or contact Jaclyn directly.  Her email is linked at the bottom of this post.  So, without further adieu, here is Jaclyn….

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Sometimes, when I hear someone talking about entrusting their health and/or weight loss goals into a magic pill, powder or potion, I want to hug them… after emphatically shaking those silly thoughts right out of their brains.

It’s rare, if even possible, that something formulated and processed in a lab can be the key to health, much less weight loss. Those creations are complex, involving machines, solvents, chemicals and thermometers.

This recipe came from Genevieve, an English teacher at Lancaster Country Day School. Another teacher told Genevieve she simply must share this recipe for the Summer Salad Challenge conducted by The Lancaster Sunday News and me.  The recipe came from Genevieve’s sister and, conceptually, it caught my attention right away.  Beyond offering a novel, seasonal twist on traditional pesto, this recipe is a wholesome all-in-one meal. Boasting whole grain pasta, fruit, veggies, nuts and beans, this salad packs a nutritional punch in a uniquely flavorful way.  The optional add-ins allow for further tailoring to one’s taste.  I particularly enjoyed a hearty sprinkling of feta, and if you haven’t previously paired avocado with strawberries, you are in for a treat!

In addition to preparing this salad with the designated pasta, I made a second batch using quinoa for a gluten-free alternative.  If you would like to try that option, simmer one cup of rinsed quinoa in 1 1/4 cups of water until the water is just absorbed and the quinoa is tender yet still possesses a little “bite”, about 11 minutes.  Remove from the heat and allow the quinoa sit, covered, for five more minute before fluffing with a fork.  As there was no pasta water to thin the pesto in this variation, I stirred in a little of the briny water from my feta container.  This proved to be a delightful flavor enhancer, although plain water would do the trick as well.  Then simply taste for seasoning and add a little extra salt, if needed.

When strawberry season had passed, consider making this recipe with your favorite traditional pesto (my favorite recipe may be seen by clicking here).  Also, adding a different seasonal fruit–perhaps raspberries or peaches–would be delicious, as would using dried cranberries in place of the strawberries for a year-round alternative.

Did you love going on field trips as a kid?  Well, I felt just like a kid again when I spent a day on a farm followed by a farm-to-table dinner in the truest sense of the term.  As you may know, I have been exploring the trends of bitter greens and braised meats as a part of a yearlong journey initiated by Chef Rick Bayless and Sargento Cheese.  (For the background and a complete list of trends, click here.) This field trip of sorts was a way for me to delve deeper into my trends and learn more about them from two different perspectives:  that of a farmer and a chef.

I started my day at Buckhill Farm, a family-owned farm and CSA.  For those who may not be familiar with the term, CSA stands for Community Supported Agriculture.  For a designated fee, individuals may purchase a weekly share of produce throughout the growing season. Beyond the benefit of receiving just-picked, organic produce replete with its unparalleled taste, the inherent variety of a weekly farm share encourages participants to sample produce they may otherwise overlook.  The experience of picking up the food right at the farm provides consumers the opportunity to interact with the farmer and see precisely where their food is coming from and how it is being grown.

Farmer Andrew Buckwalter first walked us through his greenhouse, where he starts his seeds.  We then walked through the eight acres of fields dedicated to everything from strawberries and melons to parsnips and peppers.  Of course, there were also rows upon rows of my trend: bitter greens.  Farmer Andrew, as he is affectionately known, grows several varieties of kale, Swiss chard, mustard, turnip, radish and beet greens, tatsoi, and arugula. 

As we took in the beauty of the land, Andrew explained his organic approach, noting the importance of crop rotation for both pest control and maintenance of soil nutrients.  In place of a chemical fertilizer, Andrew applies an organic mix including – to my surprise – vinegar and molasses.  In one area, he allowed rows of arugula to go to flower.  The flowers attracted pollinators and various insects that eat the pests that are destructive to his crops. Some crops do well with covers to keep beetles and other leaf-eating pests at bay.  As we walked and listened, it became apparent that a farmer’s knowledge runs deep and his days are long.  Yet the most ardent planning and tireless work can be foiled be a late frost, insufficient rain, or too much heat.  Ultimately, Mother Nature holds the cards. 

Our day at the farm was followed by dinner at a local restaurant called Ma(i)son.  Chef Taylor Mason relinquished his day off to cook dinner for a group of ten passionate foodies and farmers.  For nearly two years, Taylor and his sous chef, Sarah Aierstuck, have prepared dishes featuring locally sourced, organic ingredients in uniquely delicious ways that allow fresh seasonal components to truly shine.

Taylor has always supported local farms and has partnered with organic farmer Alex Wenger to offer his patrons infrequently seen varieties of fruits and vegetables and present them in unique yet comforting ways.  His small staff shares a passion for eating well and doing so in a healthy, sustainable way.  A salad consisting solely of greens and a light drizzle of a high quality olive oil and white balsamic vinegar was an unexpected star as the combination of nearly a dozen greens offered a range of textures and flavors from bitter to sweet.

Taylor embraced my bitter greens trend throughout our multi-course meal, topping them with grilled radishes on one plate and pairing them with eggs from specialty chicken breeds on another.  The meal had a rustic Italian or French country feel with entrees including fresh caught fish poached in olive oil and Berkshire pork braised in goat’s milk with a side of spring peas. shaved asparagus, and heirloom arugula.

Braised meats, as I mentioned, is my second food trend, and Taylor and Sarah danced on the edge of yet another of Rick Bayless’s top 10 trends–herby desserts–with their nutmeg shortcake with rhubarb sauce and crème fraiche.  The dinner was as full of delicious food as it was with animated conversation, enhanced by the family-style presentation and the chefs and farmer joining the table for the meal.

It was fitting that the next morning I visited Lancaster’s Central Market, inspecting the array of bitter greens at various farm stands, sampling cheeses from our local artisanal cheesemaker, and speaking to many farmers who have dedicated their lives to working the land and feeding our community.  While at Central Market, I bumped into none other than Chef Taylor, scouting out ingredients for his menu that evening.  A special thank you to Andrew Buckwalter of Buckhill Farm and Chef Taylor Mason of Ma(i)son.  Likewise, I would be remiss if I did not thank friends and fabulous photographers Mark Buckwalter and Donovan Roberts Witmer of Jeremy Hess Photographers.  What a pleasure it was to put aside my camera for the day and let the experts shoot the beautiful images you see here.  I was able to completely immerse myself in all aspects of this fun, educational, and downright delicious adventure while other people did the heavy lifting, so to speak!

When local strawberries are at their peak, I make salads with them almost every night. Once a simple dressing has been prepared and left to wait in the fridge, salads in general can be prepped in minutes and paired with your protein of choice for an easy yet delicious meal. Years ago, I always used this dressing with a simple combination of spinach, strawberries, almonds, red onion, and goat cheese.

Now, I have a dozen different varieties of my favorite strawberry salad, including everything from asparagus and snap peas to, as in the first version I posted in this space, pistachios, avocado, and kumquats. This time, I was inspired by the fresh ricotta I just made.  (Click here for directions.)  But don’t let the absence of kumquats or fresh ricotta prevent you from making this salad.  You could substitute sliced orange for the kumquats or skip them altogether.  Feta and goat cheese work as well as the ricotta.  The salad will be delicious with or without the specialty ingredients:   A flavorful dressing, fresh greens, and vine ripened strawberries are the necessities.  Beyond that, be guided by your taste buds and what you have on hand.

I have included measurements as a basic guide, but I don’t bother to measure the ingredients anymore. Start with the amount of lettuce you want, based on the number of mouths you are feeding, and add the toppings to your liking.  It’s summertime in a bowl!

For a creamy dressing option for your favorite strawberry salad, click here for Creamy Poppy Seed Dressing with Greek Yogurt.

When cheese is made, the leftover whey is used to make ricotta.  In general, to create cheese, live cultures (a fancy name for bacteria) are typically added to fresh milk.  This starts a fermentation process that results in the milk separating into curds and whey.  Depending on the type of cheese being made, the curds are  then either pressed or stretched into cheddar, mozzarella, etc.  So, I will say straight away that this isn’t technically the real deal, but it sure tastes like it!  By simply using lemon juice or vinegar in place of bacteria, you can cause the milk to curdle and mimic a fresh ricotta quite easily.

Fresh ricotta is delightful spread on toasted baguette slices and topped with a drizzle of honey and a pinch of flaky sea salt.  For a savory option, substitute olive oil for the honey and add a few drops of a syrupy balsamic vinegar.  I have also enjoyed the ricotta on my favorite strawberry and spinach salad in addition to the traditional pasta applications.  In place of cheesecloth for the straining portion of the recipe, I hit on a clever trick that I have used when making chicken stock as well.  Cut a large square piece from an old t-shirt and use it in place of the cheesecloth.  Not only is it sturdier and a better filter (especially helpful when straining stock), you can rinse, wash, and reuse as a rag or for future kitchen needs!  

Normally, I like my eggs over-easy.  But these eggs had such beautiful, orange yolks, I couldn’t bare to flip them!  This dinner is one big reason I look forward to asparagus season. So simple, yet the taste is incredible and the meal is equal parts healthy and satisfying. The yolk of the egg creates the perfect sauce, while crumbling a bit of crispy prosciutto over the top provides a salty, savory kick.  If you don’t have prosciutto on hand or you are pressed for time, the dish is still wonderful without it.  Eggs and asparagus are truly a marriage made it heaven!

A side of Brown Soda Bread with Steel Cut Oats rounded this meal out beautifully, but your favorite toast would be a great addition.  Perfect for dipping!

By the way, the reason the yolks are so bright is that they are from pastured chickens that don’t eat a diet of all corn.  We have backyard hens but prior to that, I bought pastured eggs and I recommend them if they are available where you shop.

For a delicious vegetarian option, simply omit the prosciutto.

In an effort to make my long-loved Strawberry Rhubarb Crisp into an equally loved gluten-free dessert for company, I realized that I had essentially turned it into a cobbler!  No matter: with its new cookie-like topping, it was actually more loved than the original–healthier, too.  When I took a sample to my rhubarb loving parents, my mom declared that she must start growing rhubarb!

So what is the difference between a crisp and a crumble…and a buckle and a grunt for that matter?

• Both a crisp and a crumble consist of sweetened fruit, often lightly thickened to produce syrupy juices, that is baked with a crumbly topping of flour, butter, sugar, spices, and sometimes oats.  Technically, a crumble contains oats and a crisp does not.
• A cobbler is a deep-dish, single-crusted fruit pie.  Typically, the crust is on the top, and although cobblers used to be made with pie dough, a sweet biscuit dough is more common today.  The dough is often dropped or arranged in a rustic or patterned way, giving the appearance of a cobbled road.
• A buckle is a dessert in which fruit is folded into cake batter and sprinkled with a streusel topping. The the weight of the topping makes the cake “buckle” in spots before the batter is set resulting in pockets of caramelized sugar and butter.  The result is sometimes compared to coffee cake.  Sometimes, the fruit is added to the top of the batter and the batter rises up around it as it bakes, creating that buckled look.
• A grunt descended from puddings cooked in pots over the fire.  Fresh fruit or berries are cooked down and then large dollops of biscuit dough are dropped on top.  The pan is then covered, and the dough cooks through the steam that escapes from the fruit.  The name is derived from the sound the bubbles make as they push through the thick syrup and break out between the biscuits.  This dessert is sometimes referred to as a slump for the way it slumps on the plate when served.