Ground Cherry Salsa
Angie Hatfield Angie Hatfield

Ground Cherry Salsa

… and more fun items from my CSA share

The angle of the sun has shifted, the kids are headed back to school and football fans are restless. All signs that summer is threatening to end. But because my Community Supported Agriculture (CSA) membership lasts until October – I’m refusing to admit summer is over. Having the freshest in-season fruits and veggies over several months is perhaps the most obvious reason to have a CSA. But your purchase of a CSA share or subscription also provides important support to local farmers throughout their growing season. I find that I plan my meals around what’s in my CSA box each week, so we actually end up eating more fruits and vegetables. Another one of my favorite things about belonging to a CSA is that it exposes me to unique produce items that I may never purchase otherwise - or that may not even be available from the grocery. Last week I received a pint of ground cherries. Ground cherries are housed in little paper husks sort of like mini tomatillos. Inside the husks are marble-sized orangish-yellow fruits that have a sweet-tart taste described by some as a tomato mixed with pineapple or mango. I had never tried these little gems. At first I wasn’t sure what to do with them, but they quickly found their way into a slightly sweet ground cherry salsa.

Read More
Winning blueberry recipes
Angie Hatfield Angie Hatfield

Winning blueberry recipes

For those of you who have been with me for the last year, you know that I love blueberry-picking season. We have the best blueberry farm within 10 minutes of our home. Besides being the easiest berry to pick – no bending over or prickly vines (for the most part) – blueberries also last the longest and are the simplest berry to freeze. Every year I search out and make new blueberry delights. Besides the recipes I have on repeat, this year I made a blueberry-ginger salsa served on halibut, blueberry-mint Arnold Palmers, blueberry cheesecake ice cream, blueberry Dutch babies, a blueberry cocoa crumble and a new take on blueberry scones.

Read More
How the pandemic deepened my connection with food
Angie Hatfield Angie Hatfield

How the pandemic deepened my connection with food

It’s been quite a year. All of us have experienced some degree of loss when it comes to normalcy and sense of time. Others less fortunate have lost jobs, security, and sadly, loved ones. It feels like the longest-shortest year ever. In my home state of Washington, the governor issued a statewide stay-at-home order on March 23, 2020. To me that’s the marker of when this all began. While we had no idea what we were really in for, fear of the unknown was real and many of us went into a hunter-gatherer mode. In reality, my immediate circle of friends and family were lucky. We had warm roofs over our heads, running hot water, Wi-Fi, Netflix and access to enough food to fill us up. It may not have always been what we wanted to eat, but we certainly weren’t going hungry. In fact, throughout the stress and monotony, food has brought us together, allowed us to virtually travel, and provided a sense of comfort and connection. For me, this has been especially true.

Read More