Supper Club. Join us!

We are looking forward to our next Supper Club! This one is inspired by the flavors of Spain. Tapas are a beautiful way to gather us to share bites and start conversations. We love this form of community! Just to give you a little sampling of what you can expect, our menu will include...yummy Seafood Paella, spicy marinated olives,
comforting potatoes with an aioli, and this is just the start! 

Pop-up Supper Club
Friday, February 19th
6-8pm, linger till 10pm
The Tannenbaum Center
107 Spring St W., Crawfordsville

(behind the Old Jail Museum)

Reservations can be made by sending an email to -- lali@thejuniperspoon.com
Please include name and how many spots are being reserved! Payment will be at the door like last time, cash, credit or check!

Price: $30/person or $100/4 people. This makes for a really sweet date night. 
Grab another couple and pay together!
Includes: 4-5 food stations -- BYO beer or wine.

We look forward to gathering with you Friday night!

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...

Oatmeal Bread

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Growing up I ate toasted oatmeal bread for breakfast, oatmeal bread on my sandwiches at lunch, and often at dinner with butter and homemade strawberry jam.  My mother made 2 loaves each week from The More-With-Less Cookbook, a wonderful addition to anyone’s cookbook collection.  Published in the 1970’s this cookbook was a Mennonite response to the problem of overconsumption and world hunger--the inequality of food distribution.   

I now have my own copy, of course, and page 60 is stained with years of bread baking.  Oatmeal bread is a favorite of my daughters and it is so easy to make!  The recipe calls for two ingredients produced right here in Montgomery County: Use locally raised rolled oats from Silverthorn Farm or Trinity Acres.  Find local honey at your farmers market!   To purchase More-With-Less Cookbook click here.

A New Blog and The Indiana Small Farms Conference

Welcome to our brand new blog! Not only have we recently amped up our website to reflect what we're all about (namely local food catering, sustainable farming practices, delicious culinary delights, and everything Montgomery County and Central Indiana) but we've added a blog so that our friends and followers can keep track of what's going on and where we're headed next! We'll keep you updated on noteworthy catering events, exciting local things to do, cooking advice and what's going on at our farm. We'll jump right in and fill you in on how our winter is going.

While the winter has been long and cold, the kitchen was abuzz last week with preparation for one of the most exciting events of the year. The Indiana Small Farms Conference takes place annually at the Hendricks County fairgrounds in Danville.  At the event attendees enjoy interactive talks held by specialists on topics that range from livestock management to small farm solar energy, and beekeeping and so many more interesting subjects.

For the 3rd year in a row, 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: sustainable agriculture, local community, enthusiasm for locally grown food, and plain old down to earth people doing what they love and believe in. 

A few highlights from the weekend menus were the flatbread pizzas made with locally grown and milled wheat flour, and a make-your-own taco bar with a colorful spread of ingredients. We believe with all our hearts that farmers who grow good food should eat good food too! 

A big thank you to all of our Indiana farmers for growing and producing beautiful food for us to eat all year round. We enjoyed cooking with your products and interacting with you last weekend! Keep an eye open for next year's Small Farm's Conference! Follow @SmallFarmPurdue on twitter, and sign up for the conference at: https://ag.purdue.edu/extension/smallfarms/Pages/default.aspx

Here is a list of the farms that provided us with produce this year:

Farming Engineers: eggs  for cakes and cookies

Fields of Agape, PS Produce, Langeland Farms and Carsage Mill LLC: flour and cornmeal for cakes, cookies and pizza

Silverthorn Farm: Carrots, spinach, potatoes, microgreens

Moody Meats: Chicken, beef

Becker Farms: Pork, bacon, ham 

RJ Honey: local honey

Tuttle Orchards: Apples

Howard Orchard: Apples

Harvestland Farm:  herbs, root vegetables

Amelia's bakery: Bread

Husk: Green beans

Trader's Point Creamery: Yogurt

Fair Oaks Farm Dairy: Cheese

Perkin's Good Earth Farm: Spinach

Christopher Farm: Garlic

Hole Family Farm: Corn, butternut squash

And, of course, plenty from our own garden that we froze at peak ripeness: grilled eggplant, grilled poblano peppers, tomatillos, zucchini, basil pesto and tons of salsa!

Now that winter is coming to a close and temperatures are rising, the growing season has already begun! Here at The Juniper Spoon, the alliums are seeded and sprouting in the greenhouse, and our overwintered garlic is poking through the heavy layer of mulch we applied last season. Check back regularly to see what we're growing, cooking and planning. Leave your comments and questions as we love to interact with our friends and guests!