We're having a Ball in Crawfordsville!

It's not too late to get tickets for The Bicentennial Harvest Moon Ball on October 8 at the Masonic Temple. It's also a great opportunity to try out some Juniper Spoon appetizers!

Here's what we're serving:

Stuffed Party Eggs
Vonnegut's Scotch Eggs
Florence Henderson's Slaw Eggs
General Lew Wallace Classic Deviled Eggs

Indiana Skewers
The East Chicago - mini sausage, sauerkraut, cheddar cheese
The Crawfordsville - pork tenderloin, lettuce, spicy mayo, hoagie bun, sweet pickle
The Indianapolis - mozzarella, cherry tomato, cucumber, smoked salmon

Duel of Crostinis
The Hoosier - roast beef, roasted red pepper, horseradish cream
The Boilermaker - three-pepper bacon, golden roasted pepper, goat cheese

Corn Fritters served with sour cream and sweet chili

Blackberry Swirl Mini Parfaits

Mini Apple Pie with Five-Spice Crema

The Big Swing Band will be playing dance tunes and there will be a cash bar. Tickets are $40. Proceeds go to the Montgomery County Historical Society educational program. Call 765-362-3416 to get your tickets!

the big swing band.jpg

Sunday Lull. A Little Something Sweet.

March has moved us into the roar of April. The months first event was a happy celebration at The Speak Easy, in Broad Ripple. Watching the couple surrounded by family and friends, feasting on conversation and our Paella, Greek Lemon Potatoes and cake, it was a sweet way to kick off this busy month. There is something about working behind closed doors, prepping for a family style reception. We get to take care of the details, but also listen to the music, chatter and laughter. It is the bonus to what we do...a little something sweet. 

Today we rest (just a little). We hope you are too. 

Indiana Small Farms Conference.

Year Four! Indiana Small Farms Conference.  The Juniper Spoon catered the event, representing our local farmers by using their produce and products in our cooking. This event embodies so much that we love about where we live and what we do

The crew feasted on ham and swiss wraps, filled with sauerkraut. Deep bowls of yummy salads topped with homemade croutons from our own kitchen and fresh veggies. Our chicken vegetable soup warmed the line and of course endless cookies and treats. It is what we love to do; share locally grown food, support local community and gather with others who work on our land, because they love it as we do.

A big thank you to all of our Indiana farmers for growing and producing beautiful food for us to eat all year round. If you are interested in sustainable agriculture the Small Farm's Conference is a great place to start! Follow @SmallFarmPurdue on twitter, and sign up for the conference at: https://ag.purdue.edu/extension/smallfarms/Pages/default.aspx

Community. When We Gather.

Alone we can do so little; Together we can do so much.
-Helen Keller


We hosted our 2nd Supper Club this past Friday! It was once again filled with familiar faces, ready to eat and share share stories. The Supper Club concept is simple. If you share simple foods, the community can come together and will grow. That is has. Our first event we shared with around 45 guests, and this past Friday we saw over 65! We can not express how happy this makes us! The weather was perfect too. How many winters do you remember a 65 degree day, in February. It was so nice outside, our kitchen filtered out to the courtyard. We always love the opportunity to work outside. 

Friday night reminds us that even during a heavy week, gathering among friends, sharing food and spirits is a sweet way to move forward.

In the spirit of our Supper Club, we want to remember an organization that nurtures and tends to our community. The profits from this "Supper Club" will be shared with the Dr. Mary Ludwig Free Clinic.

We will soon be announcing the next date for our Supper Club. An easy way to be in the know is by joining our page on Facebook! Did you know we are on Instagram! We would like to see you there too. 

try this. Thai Red Coconut Curry.

Thai Red Coconut Curry

I no longer confine myself to a  recipe when making coconut curries.  The ingredients are few, and I trust my taster to find the flavor balance.

try this...

a glug of canola oil

a few cloves of garlic, minced

a few Tablespoons of Thai Red Curry Paste or Panang Curry Paste
about a Tablespoon of grated fresh ginger root

2 cans of unsweetened full fat coconut milk

brown sugar (¼ cup more or less, depending on your sweet tooth)

a Tablespoon or two of fish sauce

meat (shrimp, chicken, pork, fish,beef, lamb or duck….raw or cooked, your choice)

veggies (can of straw mushrooms, snap peas, broccoli, cubed sweet potatoes, red pepper strips, or anything else rolling around in your crisper.)

juice from half a lime

toppers: chopped cilantro, scallions, mung sprouts, Thai basil, shredded daikon…)

optional: more coconut milk if you’ve added too much meat and veggies.  Or chicken stock.


Heat oil in a wok or large skillet.  add garlic, curry paste and ginger and stir quickly.  After about a minute add the coconut milk, brown sugar and fish sauce.  Bring to a simmer.  If using raw meat, cut it into bite-size pieces, and toss into the simmering broth. Cook until done, but not overdone.  (If using cooked meat or shrimp, add the vegetables first).  Add the veggies and simmer until just done. (Now you can add your cooked meat or shrimp).  

Here’s the balance you want to strike...is it creamy? sweet? salty? spicy? crunchy? hearty? fresh?  if yes, then well done.  Serve over rice and top with toppers.

Enjoy.

 

South East Asia -- Pop-up

The kitchen was very busy in the past week, preparing for Friday nights Supper Club. Kitty watched over the Coconut Jelee with tropical fruit. Karen took extra care of many yummy treats and Emily made sure that each of the Jasmine cookies had it's fortune ready for the guests. Each of us excited about the evenings arrival. It is a gift to prepare food for others. Food brings community together. It allows conversation to start and nurtures not only one's body, but the soul. 

"Cooking is like love. It should be entered with abandon or not at all."
Harriet Von Horne


You can only imagine our excitement as we watched over 40 guests arrive and enjoy the foods of South East Asia. The night was cold, but inside the Tannenbaum Cultural Center the mood was warm, full of conversation and laughter. It truly is how a community grows! Thank you for braving the cold Friday evening and joining us.

We will soon be planning for future "Supper Clubs" be sure to follow us on Facebook and Twitter for all our future event dates!

 

"Supper Club"

Pop-up Supper Club
6-8pm, linger till 10pm
The Tannenbaum Center
107 Spring St W., Crawfordsville

(behind the Old Jail Museum)

Let's all gather for an evening of community and hearty foods to start off this new year! As our earth begins to prepare for the spring blossom we tend to stay inside, but at The Juniper Spoon we like to gather our community to catch up with friends. We will be featuring the last of our 2015 harvest, delighting in local meat, eggs and veggies! 

Price: $30/person or $100/4 people.
(click on the graphic above to get all the details on our FB event page.)

We look forward to gathering with you Friday night!

Source: https://www.facebook.com/events/9810041186...