family currents: fall edition

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our big red barn at dusk

It’s been a little while since I gathered a few pictures and filled you in on what we’ve been enjoying lately. So, let’s catch up!

Since Michigan summers are not unbearably hot, we extend hospitality weekly throughout the warmer months. It works well because we can easily host larger groups outside. Since the kids are now older, Nathan had the great idea to find a used volleyball net. It would be such a fun game to share with friends. After much searching, he came across a local ad for a volleyball net in great shape and picked it up. We’re so grateful. It’s been fun to help the older children learn and play numerous games with family and friends!

photo credit: Sarah L. Gurnsey

A few months ago, Nathan saw a never-been-used ice cream maker still in its box on craigslist. We picked it up and realized the ice cream maker is brand new from the 60’s. Our family used to have a small Cuisinart maker years ago, but it didn’t provide enough ice cream for all of us. This is a 5 quart electric ice cream maker, which yields a generous amount for us all and friends. We have been loving the varieties of vanilla and the simplicity of a handful of ingredients. Although we’ve been eating loads of ice cream, the old machine is still going strong. “A lot of ice cream making,” corroborates Eva, who was our ice cream maker.

For my birthday, William surprised me with a garden arch. He created it quietly in the barn and even made a “MOM” sign with copper strand. He was so careful to not talk about it or show anyone for weeks. Definitely surprised, and I love it so much! It’s right in the view from the north kitchen windows, and my heart is full of gratitude for the tender ways children seek to show devotion.

We’ve had the best bonfires this year! Our family and friends gathered around in the evening cooking all sorts of Sunday night simple suppers over the fire. We enjoyed grilled cheeses, hot dogs, fruit pies, and of course, roasted marshmallows. This recipe was a recommendation from my good friend Rachel, and it was a huge hit! The fire was so inviting that the boys made plans to sleep outdoors on cots several nights. Even during the cold fall season, the boys stayed warm by feeding the fire throughout the night, wearing wool caps and socks, coats, and thick sleeping bags. On Saturday morning, they would come in with a frosted nose ready for hot coffee (yes, they do) and pancakes. I’m glad we’re back to everyone sleeping in the house : )

Lastly, we are so thankful for a cozy place to live. It took us all a couple of Saturdays, but we painted the upstairs hallways and all the downstairs (except the piano room). I really like it. I love the calming white and also feel that it suits the age of the house. It was a controversial topic here for a little bit – ha! What do you think?

copen blue by sherwin williams
pearly white by sherwin williams

I hope you enjoyed our little fall family update. Stay in touch!

 with love, Damaris

fall soups: what we’ve been eating

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Happy October! Autumn turns our little farm into a golden-hued, hazy dream. As September’s light fades, the colors go from bronze to orange, and we’re all enchanted. Baskets of freshly picked apples and pumpkins brought in from the garden sit in my kitchen, for which I am grateful. We definitely know that fall has knocked on our door when we see the soups and pies make their way to our table. These soups are our favorites around here, and I think they’ll soon be your favorites too!

Vegetarian Lentil Stew

Since I grew up in Spain and lentils are a staple, I introduced them to our family pretty early on. They ask for this lentil stew so often! I usually make it with a ham bone, but meatless is great too. It does well in the freezer, and we eat it with muffins or just baguette slices with pats of butter. This is on the menu for Monday : )

Zuppa Toscana

This is Nathan’s favorite soup of all time. Eva and Isabel have been making it the last couple of times because it always tastes good no matter what : ) Really, we’ve been skipping the onion and sometimes the cream, and it’s still so succulent.

Butternut Squash Soup

photo credit: wholefoodsmarket.com

This soup is very mild and super delicious! I prefer this recipe over other butternut soup ones, because it doesn’t have the added cream. Cream is yummy, but sometimes I want something lighter. We serve it with biscuits or paninis so everyone stays full. Our whole family eats it even though the children wouldn’t say they enjoy eating butternut roasted or cooked in other ways. I’ve also frozen it with good success. A great soup to cook once and eat twice!

White Bean and Smoked Sausage Stew

This soup is as easy as a meal can get. You can’t beat SEVEN ingredients and a pot that does all the work for you in no-time! I love to serve this white bean and smoked sausage stew hot in generous portions with fresh crusty bread. It makes wonderful leftovers and freezes very well.

Potato Soup

two bowls of potato soup on a wood cutting board with a blue and white towel to the left
photo credit: farmhouseonboone.com

We all love this soup! This recipe is vegetarian if you skip the bacon as a topping. Our family likes the color, texture, and taste of gold potatoes, which is what we use in the recipe. I often make it on a Saturday afternoon to have ready when we come back from church on Sunday. I serve it with biscuits and call it a day. Since it’s his favorite, Alexander has made this potato soup for us the last few times. It’s really satisfying and flavorful. I have never frozen potato soup, but let me know if you have.

Do you enjoy soups as much as we do? I love preparing them in the morning and either just letting them slow cook in the dutch oven, turn the Instant Pot on and forget about it (it will stay on warm mode for the rest of the day), or even making the soup a couple days in advance (because we all know they taste better t hens to day). Now that the older children are starting to help in the kitchen, soups are a great place for them to begin. Bonus: they’re a one pot meal!

Enjoy a hearty and healthy bowl of goodness!

 with love, Damaris

three treats with all the feel of fall

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Happy First Day of Autumn! A strong warm wind blew all day yesterday warning us that the piles of leaves will soon be rustling under our feet. The sounds of summer fade to a crinkly whisper and rich green turns to dusty gold. Acorns keep the squirrels busy and we know the world is changing.

harvest apple dip

Applesauce, fresh apple slices, apple butter, baked apples, apple pie, or just a whole apple in your pocket can only mean one thing. September is for apples, and we love this three ingredient apple dip. I always double the recipe, cover the bowl we served it in, and store it in the fridge for next time. We have this at lunch, for a snack, and as a fruit side with supper. It’s only three ingredients: cream cheese, brown sugar, and vanilla extract.

https://letsdishrecipes.com/2017/09/three-ingredient-apple-dip.html

apple bread

Apple bread is at the top of our family’s favorite quick breads. It’s sweet and soft and we often serve it alongside dinner. You’re going to love this recipe full of chunky apples! We use 1 cup of sugar instead of 2 cups.

https://www.tasteofhome.com/recipes/apple-bread/

maple milk

The maple milk is turning into our family’s year around favorite special drink. We used to only have it cold during the summertime, but warm is the best alternative to hot chocolate in case sometimes you want something else :).

It’s just two ingredients:

  • 1 cup milk (cold, warm, hot)
  • 2 tablespoons pure maple syrup (we prefer FirstFruits Farms maple syrup :). Comment or email us if you’d like some!

We sometimes sprinkle cinnamon on top or a little nutmeg (the children’s preferred way).

Do you have simple recipes your family loves? Happy Fall Friends!

 with love, Damaris

Maple Pumpkin Pie

This week is proving to be the quintessential autumnal weather. Outside my window, the wind rocks thin branches with tawny leaves and weathered edges. The air current through the room made us all reach for a cozy pair of socks this morning! Certainly a season of inexhaustible flavors and tastes, cool fall evenings require creamy pies for warming the body and soul.

No better way to kick off October than with maple plus pumpkin in a satisfying pie dish.

As soon as there’s a chill in the air, I crave the textures and flavors of pumpkin. And here it is, our first pumpkin pie of the season. The addition of maple to the silky pumpkin adds a soft and subtle flavor. This maple pumpkin pie recipe is so simple, you’ll be putting this fall favorite on your regular dessert rotation.

For a pudding-like option, skip the crust and bake the filling in a lightly greased dish or individual ramekins.

The ingredient list is so wholesome, you may just want to have a slice of pumpkin pie as an afternoon snack with a cup of hot tea…every day until Thanksgiving : )

Maple Pumpkin Pie

  • 1 15oz. can pumpkin puree

  • 1 cup whole milk

  • 2/3 cup maple syrup

  • 1/4 cup brown sugar (maple sugar or coconut sugar would be perfect!)

  • 1/2 teaspoon salt

  • 3 eggs, well beaten

  • 1 teaspoon vanilla

  • CRUST: use your favorite pie crust recipe, I recommend this one. Have it premade in the fridge (or store bought) for a faster way to enjoy your pie!

Preheat the oven to 375 F. Roll your pie crust onto a pie plate. In a large bowl, beat the eggs until fluffy and add all other ingredients. Stir until combined and smooth. Carefully pour filling in pie crust. Bake in the middle rack for 35 to 40 minutes or until a knife inserted in the middle comes out clean. Let it stand 30 minutes or more before cutting. It’s delicious slightly warm, but you might enjoy it best after it’s chilled in the fridge.

That’s it! To serve, sprinkle toasted pecans, drizzle a little maple syrup, or maybe whip up a little cream for a silkier, richer treat.

Let me know how you like it. Can’t wait to hear how you enjoyed it!

with love. Damaris

Heirloom Tomato Quiche

If you’ve been to the farmer’s market lately, the tables are overflowing with all sizes and every color of heirloom tomatoes. It’s a beautiful thing to see! Malformed, purple, lopsided, variegated, golden, pink, really every shape and shade is delicious.

We are growing a handful of heirloom varieties this summer. The good-lookin’ ones go out to the farm stand, but a fair share come into the farmhouse kitchen. Too many too eat sliced up, matter fact! We make batches of fresh salsa using jalapenos from the garden, and we also crush the tomatoes and slow simmer with garlic and basil for a simple, traditional marinara sauce. Since the abundance was exceptionally high last week, I picked the most gorgeous heirloom tomatoes and decided to make a couple quiches.

Our family loves quiches! It’s really a real food, fast food : ) Lately, I’ve been keeping a pie crust or two in the fridge for a late afternoon summer galette that can be made at a moment’s notice. When I told Eva I was going to write this post, she was very excited saying that I had invented this recipe. The truth is there are many similar ways to a quiche, all tasty and rewarding. I have made quiches for so many years, so many ways, that I’ve found how to simplify it to be a quick and easy breakfast, lunch, or supper pleasure for our family.

We don’t have chickens yet, but we’ve had hens in the past, and if you can get your hands on a half-dozen real eggs, this quiche will be all the more satisfying and goldenly delightful.

Heirloom Tomato Quiche

  • 6 eggs

  • 1 cup whole milk

  • 1 teaspoon herbed salt blend (delicious with herbs de Provence salts, or just seasoned salt)

  • 1 cup of bacon, cooked and cut up/chopped/thinly sliced

  • 1 cup of sharp shredded cheese

  • 1 or 2 heirloom tomatoes (depending on their size), cored and sliced

  • more herbed salt bled of your choice for sprinkling over tomatoes

  • CRUST: use your favorite pie crust recipe, I recommend this one. Have it premade in the fridge (or store bought) for a faster way to enjoy your quiche!

Preheat the oven to 375 F. Roll your pie crust onto your pie plate. Beat the eggs until fluffy, add milk and herbed salt blend. Add the bacon and the cheese and pour the mixture into the crust-lined plate. Lay the heirloom tomato slices over the egg mixture and sprinkle a little herbed salt blend to flavor the tomatoes. Bake in the middle rack for 35 to 40 minutes or until a knife inserted in the middle comes out clean. Let it stand 5 minutes or more before cutting.

That’s it! Real food the fast way for any day of the week!

Let me know how you like it. I’m sure cooked sausage, ham, or meatless would be just as tasty. Can’t wait to hear how you enjoyed it!

with love. Damaris

Strawberry Rhubarb Galette

This free-formed pie is light as a summer supper al fresco requires. This delicate fruit galette is just sweet enough to nicely wrap up the meal all the while being wholesome and loaded with seasonal fruit.

Traditional galettes may have a crust on top too. We’ve served it up with a generous dusting of sugar, but a dollop of whipped cream would be extraordinary. Strawberries and rhubarb are so happy together! Sweet and tart are an ageless match. Whenever they’re paired, strawberries and rhubarb make so much juice that some will always run out.

Peaches are also absolutely delicious (not too mushy) in this galette instead of strawberries and rhubarb. Since blueberries are in season, I think blueberry-peach or blueberry-strawberry would be scrumptious. Apples in the fall are perfect for this recipe and yield less errant juices.

I’m convinced this is the fastest desert you’ll ever make!

Strawberry Rhubarb Galette

  • 3 cups strawberries, hulled and quartered

  • 2 cups rhubarb, chopped

  • 1/2 cup sugar, any will do – we used coconut sugar in the galette pictured

  • 2 tablespoons cornstarch or arrowroot

  • zest of a lemon or 1 teaspoon lemon peel

  • melted butter for brushing over the crust

  • 1 raw or coarse sugar for sprinkling

  • CRUST: use your favorite pie crust recipe, I recommend this one. Have it premade in the fridge (or store bought) for a faster way to dessert!

Preheat the oven to 400 F. Line a rimmed cookie sheet with parchment paper to collect any juices. In a medium bowl, add the sugar, zest, and cornstarch or arrowroot to the fruit. Mix and spoon into the center of the round crust. Leaving about 3 inches between the fruit filling and the edge of the crust. Fold the edges of the crust over the fruit. To finish the galette, brush the crust with melted butter and sprinkle with a few pinches of sugar. Bake for 35-40 minutes or until the fruit is bubbling and the crust is golden brown. Allow it to cool before slicing. Enjoy it with a dollop of whipped cream or crème fraiche.

Let me know how you like it and which fruit combination you enjoyed!

with love. Damaris

The Best Uses For Zucchini and Squash

Move over, asparagus, there’s a new garden boss!

So this is complicated. We have a quarter of an acre garden, and grow every kind of summer and winter squash known to the Midwest. Nobody likes them but me. ‘What are we thinking planting all those vegetables??‘ I know. I wonder too, but it certainly has pushed me to get creative and find the most flavorful uses for my family to eat the least favorite (also the most prolific) of our garden produce.

I almost can’t believe I just admitted to their very well-hidden food aversion : )

Here they are! All the recipes that we have made, and our family ate and finished their plate. You can switch yellow squash for the zucchini in all these recipes.

Zucchini Bread and Muffins

Lemon Blueberry Zucchini Cake

Chocolate Zucchini Cake

Curry (with petite diced zucchini instead of eggplant)

Zucchini Lasagna (we use jarred marinara and skip the mushrooms)

Zucchini Patties

Several other ways in which I have successfully incorporated zucchini and squash are:

  • Adding cooked zucchini to meatloaf (when making the raw meat mixture)

  • Adding cooked shredded zucchini to marinara sauce (for spaghetti, or lasagna, or stuffed shells, etc.)

  • Cooking shredded zucchini with the taco meat for Mexican dishes

Maybe your garden isn’t pressuring you to eat it as fast as mine is, but I thought it would be good to share the different ways my family enjoys eating zucchini and squash considering we have children’s taste buds at our table.

Do share your tips and tricks for using up zucchini! I’m all ears.

with love. Damaris

Kale, Farro, and Chickpea Salad

Farro has been my new favorite thing. There’s just something about that unique chewy texture and nutty flavor that I can’t get enough of this summer!

Farro is an ancient wheat grain that is small, light-brown colored. It’s wholeness and subtle bran tastes are flexible and adaptable to most recipes that would call for rice or other grains. Before farro is cooked, it looks similar to wheat berries, but afterward it looks similar to barley.

I always used to make this recipe with millet, which is delicious and gluten free. We also enjoyed this kale and chickpea salad the last couple summers with quinoa, but the farro is the softest, largest, almost creamiest grain. I’m sure barley would yield similar taste, but farro’s soft texture contributes a tasty surprise. I’m sure you’ve figured out that this is one of our unconventional uses for our prolific garden kale. But really, it’s so good that you’ll find it a gratifying compliment to your grilled chicken or broiled salmon dinners this week.

You may find that it has a bite from the lemon. I admit I like to taste the lemon. If perhaps you don’t, cut back on the amount of lemon to maybe 2 tablespoons. The smoky hint from the cumin rounds it all up. Other than that, this salad is pretty straight forward. I recommend “massaging” the kale first before incorporating the other salad elements. Because kale leaves are so sturdy, allowing it to sit in the fridge a couple of days helps soften the kale and allows the farro to absorb the salad juices.

An emotional side note: Two summers ago, an older friend was suffering from cancer, and her diet was very restricted to highly-nutritious, whole foods. Of all the meals we shared with her, this salad (with quinoa instead of farro) was her favorite. She liked it with the grilled boneless chicken thighs on top as a one bowl meal. Making this salad always reminds me of Judy.

Kale, Farro, and Chickpea Salad

  • 1 bunch of kale, washed, leaves cut off the stem and chopped like lettuce for salad

  • 1 cup farro (I use Trader Joe’s 10 minute farro), cooked according to package directions

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 2 tablespoons extra virgin olive oil

  • 4 tablespoons lemon juice

  • 1 15 or 16 oz. can of chickpeas, drained and rinsed

  • fresh ground black pepper, to taste

Place cut up kale in a bowl. Add salt and massage the leaves with the salt until the leaves start to become tender. Add the cooked farro (cooled, warm is fine too) and chickpeas. Stir in the oil, lemon juice and cumin. Add black pepper to taste and enjoy. It really is better 2 and 3 days later. Refrigerate your leftovers.

Even if it’s not a weekly staple for you like it is at our house, I do hope you’ll give this delicious salad combination a chance.

Let me know how you like it and what you paired it with!

with love. Damaris

Swiss Oats: The Breakfast You'll Crave All Summer

Not too long ago, overnight oats had an overwhelming representation on Pinterest and food blogs because of the dish’s simplicity, no-cook, wholesome approach to breakfast. But the healthy overnight oats has in fact been around for well over a century. When you look at this recipe and hopefully try it, think of the beautiful summertime mountains of Switzerland for a moment : )

Swiss Oats or “Birchermüesli” was invented by Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of holistic medicine and a whole foods diet. In 1897, Dr. Bircher founded a health clinic in Zürich, where he practiced holistic therapy which included whole foods diet, a daily walk, bathing and sunbathing. He also set up exercise equipment for his patients. He created Swiss Oats as a way to get his patients to eat more raw foods and a plant based diet. The original Bircher muesli was soaked overnight with water and lemon juice, and then eaten with yogurt.

I first tried Swiss Oats at a women’s breakfast nine or so years ago. I found it so unusual, refreshing, whole yet delicious. That’s when I did some background research on the dish and fell in love with the story of its creation. I have often shared a bowl with moms who just had a baby because it’s filling and fresh.

Swiss Oats

  • 2 cups of oats

  • 2 apples, cored and chopped very small (or grated)

  • 1/2 cup raisins or your favorite dried fruit

  • 1/2 cup sliced almonds

  • 1 teaspoons cinnamon

  • 2 cups almond milk (any milk works fine)

  • blueberries or halved grapes make a delicious addition when serving (bananas would add natural sweetness)

  • a splash of more milk when serving

  • honey or yogurt are very common additions (we’ve never used either one)

Combine all the ingredients together in a glass bowl. Top off with more milk if necessary. Cover and refrigerate overnight. You’ll enjoy the ready-to-eat, nutritious bowl in the morning.

Tell me when you make it, and I do so love to see your pictures!

with love. Damaris

Perfect Instant Pot Vegetarian Lentils

My mom makes the most delicious pots of lentils you’ll ever eat. Her favorite way to serve up a steaming shallow bowl of lentils is having cooked them with diced carrots, a trusty bay leaf, and short ribs. With a large romaine and tomato salad and fresh crusty pan (bread – always a baguette), you’ll find lentil stew on every restaurant’s menu in Spain. It serves their health well, for it boasts lots of minerals and vitamins.

Lentils are a quick cooking legume that provide a great source of protein making them a nutritious alternative to meat. Lentils are also high in fiber. You can read about their health benefits here. Improving digestion and heart health, lentils are a most frugal meal as well.

I have cooked lentils with a little sausage and at other times with a ham bone (reserved from a ham dinner), but meatless is equally delicious. Since the addition of an Instant Pot to my kitchen, I have made these vegetarian lentils again and again, and it’s a perfect meal every time. With no stirring, or tasting, or worries, it’s as quick and easy as dump and forget.

Some favorite garnishes are chopped parsley, thinly sliced radishes, and a splash of vinegar (growing up, mom used white wine vinegar, but I mostly used apple cider vinegar – both are delicious).

The pictures show our lentils from last week that I cooked with a ham bone.

Perfect Instant Pot Vegetarian Lentils

  • 2 tablespoons extra virgin olive oil

  • 1 onion, chopped

  • 4 carrots, chopped

  • 4 celery stalks, chopped

  • 1 garlic clove, minced

  • 1 bay leaf

  • 2 tablespoons of tomato paste

  • 4 oz. (or 4.5 oz) can of chopped green chiles

  • 12 oz. jar of roasted peppers and their juice, chopped

  • 2 cups of lentils (any kind)

  • 8 cups of chicken stock (true vegetarian: use vegetable broth)

  • salt and fresh ground black pepper

Turn the Instant Pot to the sauté function and add the olive oil. When heated, add the onion, carrots, and celery. Add the garlic stirring until it’s fragrant. Add the tomato paste and bay leaf almost at the end of the sauté stirring to incorporate the tomato paste. Add the chopped roasted peppers and their juice, the green chiles, lentils, and the chicken stock (or vegetable broth). Set the Instant Pot to the porridge function (automatically sets to 20 minutes) and keep the steam vent closed. That’s it! I allowed it to slow release and stay warm until we were ready to eat. You’ll love both the convenience to this nourishing bowl!

Tell me when you make it, and I do so love to see your pictures!

with love. Damaris