Reposted from Charlotte Locavore

In early December, my family spent a wonderful weekend in Charleston, South Carolina, a delightful culinary road trip that was a feast to our senses.

On Friday evening, after exploring the French Quarter neighborhood, we headed to Bowens Island Restaurant. Located in the marshlands, Bowens Island Restaurant serves the freshest seafood in Charleston. The oysters, shrimp, fish, and crabs that make up the menu are sourced from the river and creeks that surround the island. You can’t get more local than that! The highlight of the menu is all-you-can-eat oysters. Claiming a tray full of oysters involves a trip into the rickety, graffiti-covered basement where dinner is served by the resident oysterman, who shovels hot oysters out of a steaming vat and on to your waiting tray. Diners are offered buckets for tossing the oyster shells, which will then be recycled back into the underwater habitat for future generations of oysters.

On Saturday morning, we toured Boone Hall Plantation, first built in 1681. Re-established as a working farm in 1996, the plantation now operates a U-Pick farm, and grows strawberries, peaches, tomatoes, eggplants, grapes, and blueberries.

After touring the plantation house and property, we stopped by Boone Hall Farms for lunch. The market specializes in South Carolina produce, meats, and gourmet products. Items for sale include: tea from the Charleston Tea Plantation; Boone Hall produce, jams, and preserves; local seafood; and chicken from Ashley Farm.

That evening we headed to FIG for an early dinner. FIG (which stands for Food Is Good) is a local neighborhood restaurant in the heart of downtown Charleston. …

Read more at Charlotte Locavore.

Photo: frankenstoen on flickr

The most healthful vegetables growing in your backyard could be weeds. Lambsquarters and purslane, described by Michael Pollan as “two of the most nutritious plants in the world,” are common wild greens. They thrive in urban environments, popping up in garden plots and sidewalk cracks from Toronto to Texas. They are vital components of many traditional cuisines from around the world. The people of Crete, some of the healthiest in the world, consume huge quantities of foraged greens. Edible weeds have higher levels of nutrients than most domesticated vegetables that humans have selected for sweetness and durability. Most wild greens produce bitter phytochemical compounds that defend against pests and disease.

Some edible weeds, like lambsquarters (see photo above), are suprisingly mild. This relative of spinach is similar in flavor but has a distinct earthy undertone. Lambsquarters is easily identified by the white powder found on the underside of its goosefoot shaped green leaves. Young, tender lambsquarters plants are about 12 inches tall, but can grow up to 4 feet. The leaves can be eaten raw in salads, but they taste best sauteed in olive oil with onion or garlic. Mature plants produce edible seeds that add a pleasant poppy seed-like crunch to pasta dishes. You can experiment with substituing lambsquarters for more common greens in recipes.

Native to India, purslane (see photo on the right) can also be found all over the world. The plant stays low to the ground, and is commonly found creeping along lawns and sidewalk edges. This fleshy succulent has emerald-colored leaves that add a citrusy crunch to salads, stir fries, and soups. Purslane is particularly nutritious and contains more omega-3 fatty acids than any other vegetable.

As with all wild foods, be absolutely sure you have identified the plant before eating it. Some plants, like poison hemlock, have killed foragers. Also, avoid foraging in areas full of dog droppings or areas next to heavy traffic. After considering the risk and taking the proper precautions, adding wild foods to your diet will reward you with nutrition and variety.

Spaghetti with Lambsquarters, Onion, and Garlic.

This recipe showcases the flavor of wild greens and comes together quickly enough for a perfect weeknight meal. Be sure to shred the greens finely and slice the onion into thin, long pieces so that it mimics the shape of the spaghetti. The anchovies add a savory richness but can be omitted. Makes 4 servings.

Ingredients:

• ¼ cup olive oil
• 1 tablespoon red chili flakes
• 1 yellow onion, cut in half and thinly sliced
• 2 anchovies (optional)
• 2 cloves garlic, chopped
• 5 cups lambsquarters, finely chopped
• juice of half a lemon
• 8 ounces spaghetti

Preparation:

1. Place a pot of water to boil on the stove for the pasta. Warm the olive oil and chili flakes in a skillet and add the onion and some salt to taste. Saute for about 10 minutes on medium heat until the onion is translucent.
2. Add the anchovies to the onions and break them up with a window spoon until they hve dissolved into the vegetable mixture.
3. Add the garlic and cook until lightly browned.
4. Add the greens and sautee over medium heat until wilted add flavor with the lemon juice.
5. Cook the spaghetti in boiling salted water until al dente. Drain the water and add it to the greens. Season with salt and freshly ground paper, and toss well to evenly coat the spaghetti.

According to Taste of Home and their breakdown of state-by-state seasonal produce for the months from December through February, my native state, Montana, is listed simply as: Dormant. This is not surprising, as not much but snow grows and accumulates from November though April. This year, however, is my second winter spent away from Montana in the sunny state of California, and I’m embracing a growing season that lists no less than 60 seasonal produce options for December. 60! Zero to 60 in just a year and a half… not bad.

Sadly, I’ve come to realize more often than not that that so many aren’t taking advantage of this at all. So, that said, I’d like to send out a challenge to my neighbors here, if you are not getting out to the local farmers markets this winter just because the temps are dipping down to the 60s, you should be. You truly have no idea what an incredible blessing it is to have freshly picked produce available at your fingertips all year round. Even now, this spectacular week of December, if you haven’t hit your local farmers market, you’re missing out on everything from fresh apples, pears, squash, broccoli, turnips, oranges, and quite possibly the most amazing tangerines you’ve ever tasted. In fact, if you don’t know where to go, I’ll make it even easier for you: head on over to Farmer Net for a list of southern California farmers markets.

In the spirit of the holidays, and to perhaps give you double the reason to find a market to support, I also thought it would be fun to give some ideas for your Christmas foods and a couple of my top recipes that I’ll certainly be trying out using some of our seasonal produce here. You too, can spice up your holiday season this year with fresh produce that can’t be beat, just see what’s in season where you are and go from there! 

Christmas Eve Appetizers

• Roasted Brussels sprouts
• Toasted walnuts
• Freshly made salsa & pita chips
• Citrus fruit displays with a fruity whip cream dip (grapefruit, tangerines, oranges, mandarins)

Christmas Eve Dinner

• Leek Kale Soup
• Potato Leek Soup
• Roasted Vegetable Pot Pie (rutabaga, parsnip, carrot, etc.)
• Roasted vegetable stew

Christmas Morning Brunch

Orange Rolls

Courtesy of my Mother – these are quite possibly the best thing I’ve ever tasted

Source: thesisterscafe.com via Dawn on Pinterest.

• 1 pkg. dry yeast
• 1/4 cup warm water
• 1 cup warm milk
• 1/2 cup sugar
• 1/2 cup butter or margarine, softened
• 1 tsp salt
• 2 eggs
• 1/4 cup orange juice
• 2 TB grated orange peel
• 5 1/4 to 5 3/4 cups all purpose flour
• 2 TB butter or margarine, melted
• 1/2 cup sugar

Dissolve yeast in water.  Add the milk, sugar, butter, salt, eggs, orange juice and peel and about 3 cups flour.  Beat until smooth.  Add enough of the remaining flour to form a soft dough.  Knead until smooth and elastic.  Place in a greased bowl, turn to grease top, and cover.  Let rise until doubled.  Punch down and roll into a rectangle 36″ x 12-14″.  Brush with melted butter and sprinkle with sugar.  Roll up like cinnamon rolls and cut into 18 pieces about 2″ thick.  Place in two greased 9″ x 9″ square pans, cover, and let rise till doubled.  Bake at 375 till golden brown.  Let cool partly or completely and frost with Orange Frosting.

Frosting 

• 1/4 cup butter (no substitutes)
• 2 TB orange juice concentrate (do not add any water)
• Powdered sugar (as much as needed)

Melt butter, add juice concentrate and stir together.  Add powdered sugar until you have the spreading consistency you want.  It will thicken as it cools so spread it right away on the rolls. These unfrosted rolls freeze well.  Thaw when ready to use, make the frosting, eat and enjoy!

Christmas Dinner Dessert

Poached Organic Christmas Pears in Port Wine Sauce

Courtesy of Organic Authority

Source: google.ca via Elizabeth on Pinterest

• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 3 cups port
• 2/3 cup sugar
• 2 cinnamon sticks
• 8 Bosc pears
• 1 cup chilled whipping cream
• 2 tablespoons orange liquor or cognac
• 1 tablespoon organic powdered sugar

1. Simmer orange, lemon juice, zest, port, sugar and cinnamon sticks in a heavy large pot until sugar just begins to dissolve.
2. Peel pears with a vegetable peeler or paring knife, leaving stems intact. Cut off a thin slice off the bottom of each pear so the pears can stand upright.
3. Place pears on their sides in the large sauce pan with the port wine sauce and cover and simmer until just tender (30 min.)  Transfer to a dish and allow to cool.
4. Reduce remaining sauce to about 1/2 cup (about 6-8 minutes). Strain into a separate bowl and let cool.  Cover and refrigerate sauce and pears for at least 2 hours and up to 2 days.
5. When you are ready to make the whipping cream chill a large, stainless steel, mixing bowl in the freezer for 10 minutes. Beat cream in bowl until soft peaks form. Add liquor or cognac and sugar and beat until stiff peaks form.
6. When ready to serve, bring pears to room temperature and reheat sauce. Transfer pears to an upright position on individual serving plates or on one large cake platter. Spoon port sauce over pears and serve with a spoonful of whipped cream and sprig of mint for color.

**Remember to use as many organic ingredients as possible for optimal flavor and health benefits.

***

Freelancer Tara Alley is a Montana native who now works and lives in southern California.  She writes full time for Air & Water and branches out into sustainable and local foodie topics every chance she gets.

Photo: Anna Pusack

With all the goals, obligations and tasks we have to complete in our daily lives, keeping true to sustainable lifestyles can be hard. Whether you’ve been committed to living more sustainably for years, or you’re relatively new to the idea, there are always plenty of new tips and tricks to learn that can help make your goals much easier to attain.

Living a sustainable lifestyle doesn’t have to be hard! Sure, sometimes it requires doing more work, but in the end, the investment of time and money is well worth the outcome. Check out these tips for how to stretch your time and money without compromising your lifestyle!

1)      Shop Local, Shop Seasonal: Buying from a local farmers market is a great summer activity. Waking up early, going to the market, catching up with vendors and buying fresh produce is the perfect way to start a day — but can’t happen year-round unless you’ve won the geographical lottery. However, most cities still offer farmer’s markets all year long that offer your state’s signature seasonal items. Buying seasonal items is typically cheaper as well, since they’re more abundant. Find your city’s year-round farmer’s markets, and make the trip, even if you can only do it once a month. Anything you can do to help support your local farmers and vendors throughout the year will make a difference and every effort counts, no matter how small.

2)      Produce Delivery: If your city does not have a year-round seasonal farmer’s market, you might consider grocery delivery. More and more people are realizing the need for fresh produce, and delivery services are popping up that offer fresh produce delivery right to your door. These delivery systems are not always from local and organic farms, so do some research before you buy. Find local produce delivery in your area and support their worthwhile cause! You’ll also save the time and gas you’d spend driving to the market every week.

3)      Grow Your Own Food and Herbs: If you don’t already grow your own food, starting an indoor vegetable or herb garden will give you access to your own fresh produce all year long. If you have an outdoor garden, you can transplant your veggies indoors to keep them alive, unless again, you’ve won the geographical lottery. Even if you can’t do a full veggie garden, fresh herbs are relatively easy to maintain and can add a delicious twist to your daily meals.  

4)      Plan Meals and Snacks: Though it’s a lot of work, planning meals and even snacks in advance can save you a lot of time and money in the long run. You can choose how far in advance you’d like to plan your meals, based on your distance from markets or stores, budget, meal preferences and number of people to feed. Planning in advance and making a list will keep you from spending too much at the store or going in without a clear goal. You can also buy non-perishable items in bulk, which usually results in a cheaper price!

Living sustainably doesn’t have to be expensive or time consuming! You can live the life you want from anywhere with the right amount of knowledge and planning! Spread the word and help conserve our planet.

The end of November ushers in the holiday season. A stroll through the local market finds tables full with hardy greens, colorful squash and fragrant pommes. For me, it feels so natural and intuitive to craft a meal from this delicious bounty. This is when the fall fruits and vegetables are at their peak, robust and flavorful, just begging to grace the holiday table. And even if you aren’t hosting a holiday party or serving a big meal yourself, chances are you will be bringing something to share at the table, whether its a side dish, a dessert or even a bottle of wine.

And traditionally autumn is the harvest season, a celebration of the years harvest. On a recent weekend jaunt to my local farmer’s market, even though the calendar read December, I came across vibrant red chili peppers, rustic salsify and watermelon radishes. Not the kind of fare I was expecting to find in late fall, but plenty to work with when creating your holiday menu. But, let‘s get back to the holiday meal. If you are cooking and preparing a meal to entertain, it can be a huge undertaking. Keeping it simple and incorporating market finds into your menu, lends a special character to the holiday meal. Through a lot of trial and error, I’ve found that less is more when cooking. Allowing textures and flavors inherent in the food to be the star in the dish, makes for a more exciting and satisfying experience. Side dishes and appetizers, are deceptively easy but look impressive when entertaining. Savory tarts fit that description perfectly. Gratins also work well as a side dish, made from hardy market greens, or potatoes. A pan of roasted carrots or butternut squash, with a touch of honey or maple syrup could be another delicious dish to include. And of course there is the ever elegant cheese platter with slices of fresh, crisp apples, succulent pears or even the visually striking watermelon radish.

As for dessert, with the bushels of cranberries (the only crop that seemed to benefit from the summer’s deluge here in the Northeast), barrels of pears and apples and the last bunches of this season’s grapes, the only limit might be the hours in the day you have to dedicate to cooking! Crumbles, cobbles, sauces, tarts and pies, poached or baked, fall fruits can be crafted into amazing desserts that will be the perfect finish to your holiday meal. And don’t forget a dollop of that locally-made ice cream and you’ve got a real locavore feast.

Here is the menu of sides, savory and sweet that I created from what I’ve been finding at my local farmers market:
Simple Heirloom Tomato Bruschetta, Kale & Shallot Gratin, Savory Mixed Onion Tartlets and Pear & Cranberry Rustic Tart.

Recipes:

Simple Heirloom Tomato Bruschetta

• 4 medium tomatoes-diced
• 4 cloves garlic-minced
• olive oil
• salt & pepper

Combine the diced tomatoes and minced garlic together in a bowl with the olive oil. Add enough to coat the tomatoes, but not to drown them. Add salt and pepper to taste. Cover and set aside for a few hours.

Serve with crusty bread and a nice glass of wine!

***

Kale & Shallot Gratin

• 2 bunches of kale
• 3 medium shallots-sliced
• 3 cloves garlic-minced
• ¼ cup cooked bacon-diced (optional)
• olive oil
• pinch of herbs
• pinch of cloves or fresh ground nutmeg
• bread crumbs

Simple cheese sauce

• 1 cup milk
• 2 tbsp. butter
• 2 tbsp. flour
• 8 oz. grated Swiss cheese

Preheat oven to 375°F.
In large pan sauté sliced shallots in olive oil until translucent. Add in chopped kale and cook until it turns bright green. Then, add in bacon, garlic and herbs. Continuing cooking until kale wilts a tiny bit, then remove from heat.

While the kale is cooking, you can prepare the simple cheese sauce. In a saucepan, melt butter and stir in flour. Cook the roux until browned. Then, stirring continuously, slowly pour in milk. Once the milk is added, take off heat and slowly add in grated cheese, stirring until melted.

Combine cooked vegetables and cheese sauce in a gratin pan (or large baking pan). Take a minute to make sure the sauce is evenly distributed among the kale mixture. Sprinkle with breadcrumbs and bake for 20-25 minutes.

***

Savory Mixed Onion Tart

• 1 pint small cipollini onions-sliced
• 1 pint small yellow onions-sliced
• 2 small shallots-sliced
• olive oil
• white wine
• salt & pepper
• puff pastry dough-room temperature
• 4 small tart molds (4” size)

Preheat oven to 375°F.
Sauté the sliced onions and shallots in olive oil, until translucent. (I like to use a slightly larger pan giving the onions enough room to fit in one layer, allowing them to cook more evenly.) Turn down the heat and cover the pan letting the onions slow cook and caramelize. Be sure to stir them every few minutes, so they don’t burn. Once the onions have begun to brown, add a splash of white wine, a little salt and pepper and continuing cooking until almost cooked through. Turn off the heat and set aside.

Prepare the puff pastry dough, rolling it slightly to flatten out the creases. (I’m not a pastry expert, so I cheat a little and use packaged puff pastry dough. When the dough is room temperature, I find it a little easier to manipulate.) Take the tart molds and using them like cookie cutters, press into the dough to cut out the shape to fit the mold. Turn over and press the dough into the mold, brining the dough up to the edge of the pan.

Once the tart pans are lined with the dough, spoon in the caramelized onions, distributing evenly between the four tart pans. Place them on a cookie sheet and bake for 20 minutes. The onions will cook down a little more and the pastry should have a golden-brown color. Allow them to cook completely before removing from the tart pans.

***

Pear & Cranberry Tart

• ½ cup roughly chopped cranberries
• ¼ sugar
• a splash of water
• 6 medium pears-cored and sliced
• ½ to 1 cup sugar
• ½ tsp cinnamon
• a pinch of ground cloves
• a pinch of fresh ground nutmeg
• Your favorite sweet tart or pie crust-(can be store bought)

Preheat oven to 375°F.
In a medium saucepan, combine cranberries, sugar and water. Heat until almost bubbling. Turn down heat and cook down until cranberries are soft. Should be the consistency of a liquid cranberry sauce. Remove from heat and set aside.

Place the sliced pears in a large bowl and toss with sugar, cinnamon, cloves and nutmeg. Allow the mixture to sit for a least an hour at room temperature. Arrange the pear slices in the pie crust, with the tips facing toward the center, tucking them slightly underneath each other to fit, in two layers. Once you’ve finished layering the pear slices, using a slotted spoon, add the cranberries. If the it’s looking dry, add a little of the reserve pear or cranberry juice, taking care not to add to much. (You don’t want it to be soupy.)

Place on a cookie sheet and bake for 25-30 minutes, or until bubbling and the crust golden-brown.

Brought to you from the Pond Blog: an informative graphic to encourage you to take up gardening for its many benefits.

Source by Loch Ness Water Gardens

Photo: Anna Pusack

With Halloween just behind us and Thanksgiving ahead, there are pumpkins everywhere (even in the Northeast where Hurricane Irene severely hampered many farmers). While most people automatically think of pumpkin pie for a fall dessert, another delicious item to consider is pumpkin cheesecake. The following recipe is derived from MomsWhoThink.com,  but with my own twist. It’s not as cheesy as your usual cheesecake, but certainly just as creamy. And using fresh pumpkin makes all the difference, so I’ve included a quick how-to to make your own pumpkin puree.

Home-made Pumpkin Puree:

Choose a small sized pumpkin, often called a sweet pumpkin or cheese pumpkin from your local farmer’s market. These pumpkins are sweeter than your ubiquitous jack-o-lantern pumpkin and will yield around 5-6 cups of puree.

1. Preheat the oven to 400°F.
2. Cut the pumpkin in half horizontally and place cut-side down on a baking sheet.
3. Bake for 40-60 minutes, or until you can easily stick a fork through the outer skin.
4. Remove from the oven and carefully turn each half over to cool.
5. Scoop out the meat into a food processor or blender and process until smooth.
6. Use immediately or place in airtight containers in the refrigerator for up to 2 weeks.

Pumpkin Cheesecake with Nutty Crust

Photo: Anna Pusack

Crust:

• 1 cup almonds
• 1 cup pecans
• 1/2 cup pitted and chopped medjool dates

Filling:

• 2 (8 ounce) packages cream cheese
• 2/3 cup brown sugar
• 2 cups (15 oz.) pumpkin puree
• 1 tsp pure vanilla extract
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 2 eggs
• 1/4 teaspoon salt

 Preparation:

1. Place the almonds, pecans, and dates into a food processor and blend until coarsely ground. Press into the bottom and half way up the sides of a 9” springform pan. Set aside for now.
2. Preheat oven to 350°F.
3. Beat softened cream cheese in a large mixing bowl until fluffy. This may take a while, but stick with it. This is when you get the lightness that makes cheesecake so delicious. But careful not to over-whip the cream cheese because then you may get butter.
4. Next, gradually add the brown sugar, pumpkin, vanilla, and spices.
5. In a separate small bowl, briefly whisk the eggs. Add half of the whisked eggs to the pumpkin mixture and beat until incorporated. Do the same with the second half of the whisked eggs.
6. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. Spread using a spatula and wipe the sides clean.
7. Bake for 50-60 minutes, until the top is browned but cheesecake is still slightly jiggly.
8. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
9. Cool completely, cover and refrigerate overnight, or for at least 6 hours.

Photo: Anna Pusack

Enjoy!

Photo: Anna Pusack

With the autumn rapidly dwindling into short and cold winter days (sometimes inundated with snow), you may find yourself wondering how you’re going to get your farm-fresh produce. Happily, many areas have winter markets where you can find your favorite veggies and other produce into December and into the new year. As the first installment, here’s a list for New England (listed in order from north to south).

Maine:

South Portland Winter Market

Bath Farmers Market

Lewiston Winter Farmers Market

Bridgton Farmers Market (open into December)

New Hampshire:

Seacoast Eat Local Winter Markets in the southeast

Concord Winter Market

Lebanon Winter Market

Derry Winter Market

Vermont:

Burlington Farmers Market

Rutland Farmers Market

Norwich Farmers Market at Tracy Hall

Lyndon Farmers Market

The Capital City Farmers Market in Montpelier (schedule is on the right side)

Westford Farmers Market (winter schedule is not yet up, but will be within the next month)

Waterbury Winter Markets

Massachusetts:

Salem Farmers Market

Amherst Winter Market

Chelmsford Winter Farmers Market

Carlisle Winter Farmers Market

Somerville Winter Farmers Market

Walpole Winter Market

Farmers Market At Attleboro Farms (open into December)

Rhode Island:

South Kingstown Winter Market

Pawtucket Winter Market

Connecticut:

Ashford Winter Market

Storrs Mansfield Winter Market

Stonington Farmers Market

Hartford Regional Market

West Hartford Farmers Market

Weston Winter Farmers Market

Westport Winter Farmers Market

Wethersfield Winter Market

Georgetown Winter Market in Wilton

Norwalk Winter Market

Litchfield Hills Winter Market

Rowayton Winter Farmers Market (ends Thanksgiving)

These are just a few of the winter markets out there. If you don’t see one near you, be sure to check with your favorite vendors while the fall markets continue—they’ll be sure to know of the winter markets, and be happy to tell you where you’ll be able to find them. You can also always resort to a good old-fashioned web search. Don’t give up on local just because it’s winter!

Stay tuned for more regions as we head west. And remember to like us on Facebook!

Photo: Anna Pusack

As the shortening days become chillier, we are faced with a growing frequency of colds and other illnesses. What can one do against the army of microbes determined to slow our late fall workload? With the prospect of a cold scratching the back of my throat, I remembered what one friend advised: greatly increasing your intake of vitamins and minerals will help boost your immune system and combat those rogue viruses. My favorite means of accomplishing this is a carrot ginger soup. Here is my slightly spicy recipe made with coconut milk.

Coconut Carrot Ginger Soup

(Makes about 2 quarts)

Ingredients

• 3 Tbl olive oil
• 1 yellow onion, chopped
• 1/3 c. peeled and finely chopped ginger
• 3 garlic cloves, minced
• 1 qt chicken or vegetable stock
• 1 can coconut milk (14 fl. oz.)
• 5 c. carrots, peeled and cut into ½ inch pieces
• ½ tsp ground coriander
• ½ tsp curry powder
• ¼ tsp chili powder
• Salt and pepper

Preparation

1. Heat olive oil in stockpot or large sauce pan over medium heat. Add onion, ginger, and garlic. Sauté for 10 minutes, or until the onions are translucent.
2. Add carrots, coconut milk, 1 cup of stock, and spices. Heat to boiling. Reduce heat and simmer covered over medium heat until the carrots are very tender, about 30 minutes.
3. Puree the mixture in batches in a blender or food processor. Return to stockpot.
4. Add the rest of the stock and make sure it is well blended on low heat. Salt and pepper to taste.

Serve immediately with a garnish of plain yogurt or sour cream and parsley. Keep in the refrigerator for one week, or freeze for up to a month.