Nourish’s Good Food Party Demo Recipes

I had a great time at Nourish’s Good Food Party on Friday evening!  I did demos for Glacial Hills Farm and Old Plank Farm. We did a Harvest Stew, a family favorite and a Curried Soup with Apples and Squash.

The Harvest Stew

This is just something a throw together that is a little different everytime.

3 large heirloom tomatoes

4-6 potatoes

a handful of kale

1-2 # winter or summer squash

1 medium onion

2 cloves garlic

clean and cut all your veggies.  medium dice.  If using winter squash, boil or roast it and the taters until cooked almost through.

in a large sauté pan, heat a tablespoon of oil, olive or coconut, and sauté the onions until clear, 5-6 minutes.  Add the garlic and sauté another 3 minutes.  Add remaining ingredients and cook 12 minutes or until the tomato breaks down to a sauce.  Season, and serve!

Curried Coconut Soup with Roasted Apple and Squash

2# winter squash

2# apples

cut to medium dice, toss with 2t oil and salt and pepper.  Roast at 375 for 8-12 minutes.  Reserve.

2 T Curry powder

1 T Garam Masala

1 t cinnamon

1/2 t nutmeg

Carefully toast these spices in a soup pot over med heat for 3-5 minutes, or until slightly smoking and aromatic.


2 T coconut oil

1 diced onion

sauté 5 minutes or until onion is translucent.

deglaze with white wine, stock, or water. add remaining ingredients

3 qts stock or water

the roasted apple and squash

2 cups baby spinach or other green

1 can coconut milk

Simmer for at least 8 minutes, season with salt and pepper, and serve!

Thanks for hanging out!

salt and pepper


Seasonal Salsas or No, I am not asking you to dance!

Hey everybody!  Chef Todd here after a huge week and weekend of catering and hanging out at the Sheboygan Farmer’s Market with my friends at Nourish!  We did three wonderful salsas to share with the market shoppers and I would like to share the recipes here!

Classic Tomato Salsa

6 large, meaty tomatoes

1 red onion

1 jalapeno or other spicy pepper

2 t olive oil



2 t cumin

1 T chopped cilantro

1. Chop the tomato, onion, and jalapeno into a small or medium dice

2. Toss all ingredients together and serve immediately or let sit for a few hours to build flavors.  Serve with your favorite tortilla chips.
Cucumber and Ginger Salsa

3 large cucumbers, seeds removed and diced small

1 T finely chopped or shredded ginger

2 T chopped basil

1 T chopped cilantro

salt and pepper to taste

1 t olive oil

1 t rice wine vinegar

Toss all ingredients together.  Let sit in the fridge for a few hours and allow flavors to meld.  Serve with tortilla chips or as a condiment.
Berry and Jalapeno Salsa

2 cups chopped strawberries

1 cup smashed blueberries

1 cup chopped blackberries

3 chopped jalapenos

1 T chopped mint

 salt and pepper to taste

Toss all ingredients together. Let sit in the fridge for a few hours and allow flavors to meld. Serve with tortilla chips or as a condiment.
Hope you enjoy these recipes and thanks for stopping by the Nourish booth!  The new episode of “Under the Apple Tree” was released earlier today.  Check it out here  Follow on twitter @appletreeshow and come say hi Saturday mornings at the Green Bay or Sheboygan Farmer’s Markets!

See you next time, Under the Apple Tree!

Touring the Orchard and Dealing With Pests

Today’s episode of Under the Apple Tree is a really cool tour of the orchard and garden, with some great music by Jeff Hinnendale.  Also I shared some recipes for compost tea and a pest control solution.  I will share them here, as well.

If you haven’t seen it yet, here is the link to this week’s episode… 
Compost Tea

5 gallon bucket

burlap bag

dried leaves, small sticks, two scoops of compost

fill the burlap bag with compostable material about 1/3 to 1/2 full and steep in four gallons of water for 3-5 days. Apply with a sprayer or watering can.

Pest Spray

per 1 gallon of water

1 cup vegetable or canola oil this will suffocate small insects, larvae, and eggs

2 cinnamon sticks busted up, its not understood why, but cinnamon is a natural insect repellant.

1 cup or hot water steeped with 2 T chili powder of any hot type

2 T crushed garlic, or dehydrated works well here

1\4 cup liquid dish detergent, this is an emulsifier and works in similar fashion as oil

mix all ingredients together and let sit for 24 hours.  strain with a cheesecloth and apply with a sprayer.
Thanks again for hanging out!
follow on twitter @appletreeshow

subsribe and comment here and at the YouTube channel Under The Apple Tree

I’ll be at the Sheboygan Farmer’s Market with Nourish and Adam filming an episode of At the Market.  Stop by and say “Hi”.

A Mediterranean Brunch or What the Heck’s an Aubergine?

A Mediterranean Brunch or What the Heck’s an Aubergine?

Hey everybody!  I did a really fun Greek inspired brunch for some friends this weekend.  Amy’s pictures were so good, I had do share.

This is a hearty, county style bread.  Served with honey butter.IMG_0057_2

This is a souvlaki style grilled chicken breast with Spinach and Tomato and Tzatziki IMG_0059


Tomato and Feta Quinoa Salad, the vinaigrette is a white balsamic and orange.IMG_0069_2

This is Eggplant(aubergine) with Buttermilk Sauce, Rhubarb and blueberries.  This is adapted from Yotam Ottolenghi in his book “Plenty”.  I love that I was finally able to do something like it for an event.

IMG_0073 IMG_0076

And Baklava, the perfect mixture of honey, lemon, and cinnamon


Thanks to everyone that watched the Under the Apple Tree premier and don’t forget to subscribe to the YouTube channel.  Follow me on twitter @appletreeshow.  Now on instagram too at appletreeshow.   Thanks for hanging out! See you all soon!

Premier of Under the Apple Tree

Hey everybody!  The premier of Under the Apple Tree is today after my Fox11 appearance!  Tune in to both!
Here is the focaccia recipe featured in this week’s Under the Apple Tree.  I hope you all enjoy the video and try out the recipe!

Chef Todd’s Foccacia with Honey and Rhubarb

Sponge ingredients and process

8 oz flour

6 oz water

.12 oz fresh yeast

Mix in glass bowl until moistened cover with towel and let set at about 70 degrees for 8-16 hours.  I get much better results with at least a 12 hour fermentation


12 oz unbleached flour

8 oz whole wheat flour

.12 oz fresh yeast

.5 oz salt

1 oz olive oil

2 oz honey

2 cups chopped rhubarb
Mix ingredients (except rhubarb) in a mixer with dough hook, food processor, or by hand.  When it forms a ball, transfer to work surface and knead for 5-10 minutes.  You are looking for it to change texture and become smooth and elastic.  If you overwork it, the gluten strands will tighten and it will result in a heavy bread.

Pour a little oil in a bowl, put in your dough ball and coat with oil.  Cover and let rise 30-45 minutes, until doubled in size.

Punch down and roll in the rhubarb,then roll and stretch dough into a well oiled half-sheet pan and proof (let rise) for another 30 minutes or until doubled in thickness.  Top bread with 2oz olive oil and poke holes heavily at regular intervals.  Sprinkle with coarse salt and garlic chives (or whatever topping you prefer).

Bake at 400 degrees for 30 minutes.

Quinoa salad w/ Garlic Scape and Basil Pesto

Pesto sauce

1 # garlic scapes

1 # basil leaves

1 cup olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste
Place all ingredients in a food processor and process until mostly smooth

3 cups cooked quinoa

2 cups chopped assorted vegetables (asparagus, mushroom, tomato, kohlrabi, or whatever you have on hand)

½ cup dried fruit

2 cups pesto

Toss all ingredients together until well coated. Serve on a bed of greens for added coolness!

  Have a great weekend!

Follow us at @appletreeshow. And subscribe to the Under the Apple Tree YouTube channel.  Post questions for me to answer in either place!   

Aqua Fresca with Rhubarb, Kiwi, and Herbs or Looking for Refreshment in all the Wrong Places…

Aqua Fresca with Rhubarb, Kiwi, and Herbs or Looking for Refreshment in all the Wrong Places…

I just tasted the drink I made for today’s video, and oh my, it is refreshing!   We talked about Aqua Fresca, or flavored water.  We used the following

2 cups cold water, bottle, filtered, whatever you use

1 stalk garden fresh rhubarb

1 kiwi (not local)

2 mint leaves, a few arugula leaves, and a couple basil leaves
Simply mix ingredients together and roughly blend or mash with you preferred implement!  Let sit for 15 minutes or more, strain and served chilled.  It really is best if it sits in the fridge overnight, but I rarely have such foresight.
It was great seeing so many of you at the Sheboygan Farmer’s Market last Saturday. I will be on Fox 11 Good Day WI around 7:45 on Saturday morning to promote the premier of the youtube show, Under the Apple Tree.  I have had so much fun working on this project and seeing it come together.  I hope you all enjoy watching it as much as we enjoyed working on it so far.  It will be a once a week show focusing on sensible and fun ways to have a more handmade life.  Recipes for eating fresh and local, home projects, gardening and yard endeavors and more will be explored. It’s going to be a blast.  Please follow the show on Twitter @appletreeshow and YouTube “Under the Apple Tree”.  Click here for the video for this recipe Chef Todd talks Aqua Fresca.

Thanks again for following! See you soon.
Chef Todd

Penning pertaining to problematic pests!  Or Dealing with bugs in the garden

Hey everybody thanks for checking us out!   Recently, I have had some questions posed regarding dealing with pests in the yard and garden.  Most of us want to avoid harmful chemicals, especially around food.  I. Have three ideas to present here.  

First, the most basic pest control is manual. Pick bugs off of plants and put them in some soapy dishwater. You can also put this in a spray bottle or yard sprayer and it will deter pest for a short time.  It needs to be reapplied every couple days and/or after rain.  It works but it’s time consuming.  Start with ratio of 5T soap to 1 gallon of water. Or 1 heaping T to 1 qt water.   There are dither things you can add to this solution to make it more useful. Diluted Solution: If the spray causes damage or burns your plant foliage, cut the amount of soap in half and try a 1% solution. This is the concentration usually found in commercial sprays. The lighter solution might be less effective but is gentler on plants.

Cooking Oil: To help the solution stick a little longer, add two tablespoons of light cooking oil (such as corn, canola, olive, or safflower) per gallon of water to the mix.

Vinegar: To make a spray that also targets powdery mildew, add a teaspoon of cider vinegar per gallon of water to the mix.

Garlic or Pepper: To help repel chewing insects, add a teaspoon of ground red pepper and/or garlic per gallon of water to the mix.

Companies like Safer Brand and Bayer make commercial organic insecticidal soaps that are usually less than 10 dollars for a standard bottle. 

Finally, I recently saw a “This Old House” episode where they used a compost tea to help build up the immune system of trees.  This is from an experiment at Harvard that is regarded with mixed feelings.  It makes sense to me and we will give it s try this year.  Essentially, you are soaking 2 parts dried carbon material, 1 part green nitrogen materials, a bit of molasses and maybe fish fertilizer.  This steeps for 12-24 hours while being aerated with a fish tank pump or similar device.   Then you take out your huge teabag and spray the liquid.  I will document and share as we walk down this road!   
Thanks for reading. Remember to follow and send your questions to  @appletreeshow on Twitter and Under the Apple Tree on YouTube!   Amy and I will be with Nourish at the Sheboygan Farmer’s Market from 9-1 on Saturday June 20. Stop by and say “Hi”.  See you all soon!