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Feedyum!
A blog about food
Picnics in the Valley
I look forward to spring, summer, picnics, and visits from friends and family.
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(from the desk of the SVM foodie’s mom)
In planning and looking forward to a visit to the valley, I was thinking about all the fun things to do in the beautiful ID outdoors.
Picnics at Ketchum Alive, picnics at the top of Baldy, picnics in one of the many beautiful parks, picnics by those pristine rivers, picnics with family, picnics with friends. Picnics, picnics, picnics...which brings to mind one of the first little girls that packed a picnic basket: “Little Red Riding Hood” and her encounter with Grandma’s impostor. And as the wolf would say, “what better way to see you, my dear?”
Spring is here in the south and with that all our roadside stands, farmer’s markets and fruit stands and grocery stores are stocked with fresh strawberries. Soon the wild dewberries (blackberries) will be getting ripe in the briar patches that line ditch banks, fence lines and crop up in the most unusual places.
What would a picnic be without strawberry shortcake or berry cobbler? You can be as simple or as fancy as you like and as the wolf would say, “what better way to eat berries, my dear?”
Fresh Strawberry Pie
One way to enjoy strawberries is in a classic strawberry pie. This one is from the Official Louisiana Seafood and Wild Game Cookbook from the Louisiana Department of Wildlife and Fisheries:
6 cups fresh strawberries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
9 inch deep-dish pie crust, baked
1/2 cup whipping cream, whipped
Mash 3 cups strawberries in large saucepan with fork or potato masher. Add sugar and cornstarch and bring to simmer over medium heat. Stir until thickened and clear, 3-5 minutes. Blend in lemon juice. Remove from heat and let cool. Add the remaining 3 cups strawberries, reserving 4 or 5 for garnish. Spoon into crust. Top with whipped cream and garnish with reserved berries. Refrigerate pie; serve chilled.
(click next for more recipes from my Mom)
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I had to go get my glasses on- all the better to see this with!- to make sure my eyes weren't deceiving me. Our mom wrote a blog??? Way to go!!!
Since it is Spring here in Baton Rouge, and only an average of 89 degrees these days, I intend to put these recipes and suggestions to good use. Thanks, Mom!
"There will be picnics in the Valley for me, someday. There will be picnics in the Valley for me..." (if I ever get to visit, otherwise it'll be picnics in the Red Stick.)
Crawfish is in season- perhaps a blog on how to boil and eat while you enjoy the slack season and outside weather would be in order! XOXO
Thanks mom for a great blog! I can't wait for hikes, pinics, pimento and cheese sandwiches, and fresh fruit salads. But now it is snowing and has been for the last 3 days! So this weekend I am going to picnic in front of my tv and watch some Derby while enjoying a spring soup, and a creamy dish of shrimp and grits.
Shrimp and Grits:
serves 6 or 8
1 cup grated, sharp cheddar cheese
1 cup raw grits
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
4 ounces butter
4 eggs, separated
6 pound of shrimp, peeled
Directions
Preheat oven to 375 degrees. Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish. Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool. Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes. While baking, brush shrimp with oil or butter and season. Saute until cooked and set aside. Dish out the grits, top with shrimp, garnish with grated cheese, and serve.
For my soup, I am going healthy. This is low fat and low calorie. But the veg keep it tasty and filling.
Spring Veg Soup
serves 8. and if these ingredients are not to your tastes, choose your own veg!
Ingredients:
1 teaspoon olive oil
2 cloves garlic, minced
1 small onion, diced
2 stalks celery, chopped
2 medium leeks, white part only, chopped
2 medium carrots, halved lengthwise, then sliced
1 medium zucchini, halved lengthwise, then sliced
1 medium yellow squash, halved lengthwise, then sliced
1 cup frozen peas
1 tsp oregano
1 tsp dried basil
1 tsp dried thyme
6 cups fat-free, low sodium vegetable or chicken broth
2 cups fresh baby spinach
1/4 cup fresh parsley, chopped
2 tablespoons of spice (I add because I like it)
Heat oil in Dutch oven on medium heat. Sauté garlic, onions, celery, leeks and carrots until softened, about 6-7 minutes. Add zucchini and sauté for another 2-3 minutes. Add peas, sprinkle dried herbs, and stir for 1 minute. Add broth. Bring to boil, then cover and simmer for 10 minutes. Add spinach and fresh parsley; stir and simmer for 2 minutes. Season with a little Kosher salt and black pepper to taste.