farm fresh feature: hill-stead museum

I often find myself up before most on weekend mornings. There is something about that magic time between 7 to 10 a.m. where it is still quiet outside and the day seems full of possibilities. For me, this is when I start to look at cooking blogs and think about food: where to buy it, new recipes, excuses to entertain, leftover produce in my fridge that needs to be used, etc. Growing up, I would often accompany my mom, list in tow, to the downtown Minneapolis farmers market. It is near the Basilica of St. Mary's on the edge of the downtown landscape. Under five to eight football length awnings, farmers sell local produce, cheese, and meats. If we were lucky, we would get a pastry to snack on while wandering around this lively place. Minneapolis has set a fairly high bar for farmers markets, and through this blog, you will start to see how much I love my home state (who doesn't love a good lake?).

Local. Fresh. Vibrant. #MplsFarmersMarket

But what I really learned to appreciate was local food. Local, fresh, vibrant! It's so beautiful how can you not be inspired to find new local farmers and produce stands. Plus, you promote our local economy, lessen your carbon footprint, and simply eat gorgeous, tasty food. This is the inspiration for The Hartford Social (THS) farm fresh feature. We will highlight various farmers markets and share our adventures cooking what we pick up. Simple preparation is all that is needed with such fresh ingredients.

During early Sunday morning, THS decided to take a ten minute trip west on Rt. 4 to the Hill-Stead Museum's farmers market in Farmington. Perched on top of a hill, Hill-Stead Museum has a beautiful view of the surrounding hills. Reusable grocery bags in tow, we did a loop around the market to see what were our options: organic duck & pork to pestos to blueberries and lettuce.

We decided to get some spinach pesto, local raspberries and blueberries, stemmed carrots, green beans, and fresh herbs. Our special purchase of the day was at the seafood vendor despite one of the THS girls not caring for seafood. The seafood looked incredibly fresh and sounded light and delicious on this steamy Sunday morning. We scooped up a half pound of Stonington sea scallops, a dozen of clams, and a dozen oysters.

A crisp wine or beer and raw oysters? That's my jam. One small detail: I have never prepared an oyster by myself. I am used to oysters appearing on ice with all of the fixing in the cute, little silver cups in the center of the plate. But at a dollar a piece at the farmers market, how can a New England-seafood-loving girl refuse?

Fresh oysters from the farmers market. Ensure that your vendor places your seafood on ice. With the hot summer temperatures, you want to ensure that it is kept cool enough, particularly if you will be enjoying your seafood raw.

THS thought that it would make for another fun "adventure" that we could share with our readers. My conclusion after this little experiment, shucking oysters is an art, and art should be left up to professional (unless stranded on an island or looking for amusement at the beach house).

Oyster Shucking 101
My father taught me at a young age that to complete a project, you need the right tools. He has corrected my improper tool choices over the years, and most of the time, he has been correct. Serrated knife? Yes, it is better knife for bread slicing, but I digress.

What do you need to shuck an oyster? Like any late-twenty-something-year-old, I turned to Google and watched a YouTube video of the Legal Seafood chef in Boston to learn what tools that I needed and what techniques had to be used to get these hard-shelled delights open.

Armed with knowledge, I now needed to find the tools - a sharp knife. I do not own an oyster shucking knife, but I do own old but sharp knives that I hoped would do the trick. Towel down, oyster poised, left hand on of oyster. Place the knife tip in the back hinge of the oyster, turn 60 degrees until the top lid pops open.

Remember, oysters are connected to the top and bottom parts of the shell. Run your knife along the top edge of the oyster shell and open completely. No two oysters are the same. Just because I rocked the first one does not mean that my eighth oyster looked like a mess. Clean any sandy residue with a paper towel and place on ice. Our fixings included cocktail sauce, hot sauce, and lemon. Pair your briny treat with a glass of sparkling wine or a crisp beer. Oysters and bubbly sounds decadent for a Sunday afternoon at home, but after figuring out how to shuck an oyster and breaking a knife, I believe that it was well work it.

Note: A certain fiance who did not watch the YouTube video about how to properly shuck an oyster and who wanted to use a butter knife to open said oyster was less successful in his shucking attempts. As my father taught me, it is all about the tools. Who wants to shuck oysters?

on location: the rose garden - bocce and cocktails

THS owes credits to a darling female family member for lending us this outdoor bocce set. Sportcraft makes this durable and easy to travel with set for beginners. It was able to withstand the elements, as well as the wildlife (in our case squirrels) during our picnic in the park.

Oh lovely picnic, you would have been much improved if we had: (1) remembered a blanket (instead used re-usable grocery bags) to sit on; (2) brought a pup to chase away the relentless squirrel attacks; (3) chose a picnic spot further from the five weddings/sweet sixteens/quinceanaras entourages that came to take rose garden photos (though it added great entertaining value). Three words: hot pink ballgown. 

After all of our picnic prep, we needed a cocktail to cool down with and to hold while playing bocce (naturally). We kept it simple and light, and it turned out to be delicious.  

muddled strawberry wine cooler

a bottle of chilled white wine makes four servings

For your information and entertainment: "A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs, and/or spices in the bottom of a glass to release their flavor" (credit goes to wikipedia - hilarious). For the purposes of a summer picnic a wooden spoon will do the job just fine. 

Ingredients

* Fresh strawberries (3 per serving)

* Chilled, dry white wine (prefer Pinot Grigio)

* Seltzer (typically unflavored, but spice things up if you like)

* Limes

In your glass/keg cup of choice, muddle three strawberries. Add ice, 1/4 bottle of wine, then fill with seltzer. Add fresh lime juice or lime slices. Drink up.

Cocktails and bocce are the perfect summer combination because neither activity takes great skill. The Egyptians are credited for the origin of this primitive concept sport: throwing an item at an inactive target. Plus, bocce is perfect for any size group - individuals or teams. THS had may little friends who wanted to play with us: three squirrels. Unfortunately, their small size, high pitch squeals, and possible rabies kept THS from inviting them to stay. (Note: clapping and walking towards the squirrel may or may not scare it off.) We plan to bring the pup next time to remedy this. What are your favorite summer games?

farm fresh feature: wades

Wades Farm Fresh is a hidden gem along route 185 in Bloomfield, Connecticut. I often find myself there after hiking Talcott Mountain; or, when I am in the mood to be a more casual hiker, walking in Penwood State Park. Wades has much to offer in terms of locally grown fruits and veggies, but it will also provide the essentials (for example: crackers, jams, cheese, pesto) for preparing an appetizer or side to bring along to a summer gathering. I love a place the brings in local favorites on a daily basis, the baguette was from a local bakery and was amazing! Suggestion: pack up the pup and meet a few friends for some pre-eating/drinking exercise and then stop by and pick up some delightful finds for a farm-to-table inspired dinner party. 

on location: the rose garden - picnic prep

We decided to take an afternoon trip to the rose garden; food and drink were obvious necessities. After a quick trip to the farmers market - see upcoming farm fresh feature post - and with a chilled Vermont craft beer in hand, we set out to make some delicious appetizers. A great way to spend the day. Enjoy!

Italian Hummus

Ingredients

• 1 1/2 cups (cooked) cannellini beans (follow below directions if starting with dry beans)
• Olive oil 
• 3 cloves of garlic
• Italian blended dry spices
• Sea salt and ground pepper to taste

Prepare beans as instructed on package. Once beans are cooked, place garlic, cooked beans, and olive oil into the chopper or blender. Pulse into smooth and combined. Depending on the size of your blender, this may take multiple batches. (my mini chopper made it a bit taxing.) Add sea salt, ground pepper, and Italian blended herbs to taste.

Pesto Orzo Salad with Chicken and Tomatoes

Serves a small army.

Ingredients

• 1 lb box of orzo or Israeli coucous
• 6 oz. of homemade or store prepared pesto
• Grilled chicken, cubed into 1 in. pieces
• Halved grape tomatoes
• 1/2 minced red onion
• Juice of one lemon
• Shredded parmesan cheese
• Italian flat leaf parsley
• Sea salt and ground pepper to taste

Prepare orzo or Israeli couscous as directed on package. Drain the cooking water, and place orzo or couscous in a mixing bowl. While warm, pour desired amount of pesto onto warm orzo or couscous. Toss to coat. Add grilled chicken, shredded parmesan, grape tomatoes, minced red onion, and lemon juice. Toss to combine. Salt and pepper to taste. Garnish with Italian flat leaf parsley and shredded parmesan cheese on top of salad. Serve warm or room temperature.

Watermelon-Mozzarella Skewers

 Ingredients

• Fresh watermelon, cubed into 1/2 inch pieces
• Mini mozzarella balls
• Organic basil
• Aged balsamic vingear
• Skewers

Add a watermelon piece, mozzarella ball, and one basil leaf to each skewer. Prepare as many skewers as you care for. Once the skewers are complete, sprinkle sea salt, and drizzle a high quality aged balsamic vinegar over the skewers. Tip: This is also delicious mixed together and served over arugula for a summer salad.


Once prepared, we packed up our prepared treats, bocce balls, and chilled wine, and we headed off to Elizabeth Park. One thing that we did forget was our blanket. You will have to read the next post to see how we improvised (and how we made "friends" with squirrels).

on location: afternoon in the rose garden

Elizabeth Park's Rose Garden is the oldest municipally operated rose garden in the U.S

Today's picnic in the park post seemed perfect for the first week of July! Load up your blanket, magazines, frisbee, and two and four legged friends. We at THS (The Hartford Social) are spending our afternoon playing bocce, drinking homemade cocktails, and indulging in summer apps. This post is the preview for our picnic recipes and afternoon activities. Until then, consider this....

Here in Hartford, we are spoiled. Your park options range from Talcott Mountain and Reservoir 6 on Rt. 44 in WeHa (West Hartford) to Bushnell Park at the foot of the Capital building in downtown Hartford.  This little post is an ode to our neighborhood park, which just so happens to be listed on the National Register of Historic Places: Elizabeth Park's Rose Garden!

Tucked away off of Prospect and Asylum Avenue near the Hartford/WeHa line, you can discover Elizabeth Park. This 102 acre gem contains a greenhouse, tennis courts, ponds, and a weekend brunch at the Pond House that will impress parents and dates alike. (Hello, BYOB!) Happy weekend after the 4th!

adore the summer barbeque, part 2

The Hartford Social (THS) is all about bringing folks together over a good meal - be it at your favorite neighborhood spot or on your back patio. While we will feature tasty treats from nearby establishments, the best meal in the summer is often on your back patio with a cold drink. For those who are entertaining this summer and looking for a twist to the standard grill fare, mix it up with Asian inspired fish tacos with a mango salsa and lime sauce. It is sweet and spicy, and the salsa was great on my leftover pork from my BBQ.  Add a crisp cabbage slaw in the mix to either throw on the tacos or as a side. Perfect.summer.meal. especially when fresh seafood is always nearby!

Fish Tacos with Mango Salsa and Lime Sauce

Serves 2. Recipe from Love & Olive Oil

Ingredients

• 1 lb. flaky white fish, such as halibut, tilapia, sole, or red snapper
• 4 Tbsp. fresh lime juice
• 2 Tbsp. vegetable oil
• 2 Tbsp. soy sauce
• 10 to 12 corn tortillas

For Lime Sauce:

• 2 tablespoons mayonnaise
• 1/2 cup low-fat yogurt
• 2 tablespoons fresh lime juice
• 1 chipotle chile in adobo sauce, finely chopped
• 1 garlic clove, finely chopped or pressed
• Salt

For Mango Salsa:

• 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
• 1/2 small red onion, finely chopped
• 1 jalapeno pepper, deseeded and diced
• 2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
• 1 handful cilantro, washed, dried, destemmed, and chopped
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt to taste

Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or saute until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage. For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage slaw (see recipe below) and mango salsa.

Cabbage Slaw

Yields slaw for 10 fish tacos.

This cabbage slaw makes for a light, crisp addition to fish tacos and is flavorful enough to stand alone as a side salad. It also pairs well with grilled pork with Asian flavors. 

Ingredients

• 1 Small Head of Napa Cabbage, shredded (about 4 C.)
• 2 Tbsp. Olive Oil
• 2 Tbsp. Lime Juice

In a large bowl, toss the cabbage with the 2 tablespoons of olive oil and the 2 tablespoons lime juice. Season with salt and pepper. Serve with lime wedges.

adore the summer barbeque

It's official - July is here and so commences al fresco dining, summer gatherings, and occasion after occasion to enjoy lovely meals and good company in the summer heat. Having enjoyed three barbeques in the last week (it is America’s birthday after all), it has become apparent that not all barbeques are created equal. There appears to be a trend to supplement the traditional barbeque fair – burgers and dogs – with farm fresh appetizers and additional food on the grill. For instance, homemade guacamole, hummus, and fresh mango salsa are laid out hours before the grill is ignited and paired with locally grown veggies and pita chips. Delicious. This serves several purposes really. First, it allows guests to graze as they socialize; and secondly, it allows a summer gathering to last hours and hours without stripping the party of all the gentlemen – who so graciously offer to man the grill.

As a supporter of diversifying the barbeque experience – The Hartford Social will visit Billy Grant’s barbeque week: http://www.billygrant.com/wp-content/uploads/2012/06/Barbecue-Week.pdf

Enjoy.