Hip-Hippie Hurrah!

Getting Some Crunch On

A yogurt banana split with local raspberries is a welcome breakfast.

I’ll admit it. I was a hippie in my youth. It was a lifestyle choice that involved some old-timey activities like making yogurt and granola, juicing fat carrots, and collecting and brewing weeds and herbs for tea. It was a fun time, and busy since making bread took time—especially when you grind the wheat berries.

Sidetracked by children, work, and the unstoppable thrust of time, I let many of those old habits fall by the wayside as the 70’s turned into the 80’s. But I still have a deep appreciation for the homemade and handspun and enjoy reconnecting with those sustainable roots.

This week I met with my friend Joanne Green and she gave me some of her homemade granola. Joanne’s granola is always a welcome treat, but this batch is exceptional, studded with almonds and pistachios, and subtly spicy. It’s a health food that makes breakfast a celebration. Especially when the granola is served with yogurt and berries.

But no ordinary yogurt will do here. There’s a dairy farm in Bellefonte that makes what I consider the world’s best yogurt—though you must ask for it by name. It’s not on the shelf in the cold case; more of an undercover delight. Maybe it would sell out too fast? I’m not sure. But Musser Farm Market plain yogurt is a rare treat, more akin to crème fraiche or sour cream, with a richness and tang that speaks of a yogurt starter that has found itself and likes being alive. Use it as a substitute for sour cream in any recipe and you won’t be disappointed. It is the next level of yogurt, similar to Greek yogurt in consistency and flavor.

Plain Pennsylvania yogurt for those in the know

Thanks to a tip from a savvy food friend, before I left Wyoming in May I discovered Shumway Farms, a local dairy near Afton that sells excellent dairy products, including some of Wyoming’s most fancifully named ice creams. Also in the case at Shumway’s was a plain yogurt that was described on the label as “Icelandic-style” that was as creamy and rich as the yogurt from Musser Dairy. More on Shumway Farms when I get back to Wyoming, but if you are out that way don’t miss the farm and the chance to pick up some of their yogurt.

We leave this weekend to visit friends from the 70’s and I’ll take the rest of Joanne’s granola and some yogurt for sharing. On our way, we plan to visit the Woodstock Museum in Bethel, New York which is about mid-way between our home in State College and Carolyn and Jeff’s home in New Marlborough, Massachusetts. Carolyn and I worked at a restaurant called Sunseed Café back in the 70’s, in our tie-dyed skirts, with our long hair swept back with scarves.

The sign of a good cookbook is lots of wear and tear!

The Vegetarian Epicure and Moosewood Cookbook were our bibles. One of our favorite things to make from Anna Thomas’ book was Mushrooms Berkeley because the recipe called for red wine in the sauce. We would giggle as we finished the bottle of Segesta after dinner service. Or maybe that was before dinner service? I don’t remember. It was the 70’s.

“You need how much red wine for the recipe?!”

Joanne Green’s Homemade Granola

Adapted from a recipe from Fine Cooking for easy brunch recipes. Best to prepare the granola the night before you need it.

Makes about 10 cups

4 cups old-fashioned rolled oats 

1 and a half cups sliced almonds 

1 cup shelled, lightly salted pistachios 

1 cup unsweetened shredded coconut 

A generous teaspoon ground cinnamon 

A generous half teaspoon table salt 

 A generous half teaspoon ground cardamom 

3/4 cup pure maple syrup 

1/2 cup olive oil 

1/4 cup packed dark brown sugar 

3/4 cup golden raisins

Olive oil spray

Preheat oven to 350° F. Spray a baking sheet with olive oil spray.

Combine all the dry ingredients in a large bowl. Combine the maple syrup, olive oil and brown sugar and stir to dissolve the sugar. Pour the liquid ingredients over the dry ingredients and mix well.

Spread the mixture on the prepared baking tray and place on a rack in the middle of the oven. Bake for about 20 minutes and then turn off the heat. Stir the granola with a metal spatula and allow to remain in the oven for 6 to 12 hours until golden brown and crispy. Add the raisins, stir, and transfer to a container for storage.