Food Notes: When the weather is cold … think ice harvesting, overnight oats and slow-cooker soup

Ice seems like an unlikely crop, but the farmers at the Howell Living History Farm in Hopewell Township will turn back the clock again on Saturday, and hold an old-fashioned ice harvest.

In days gone by before we had the miracle of refrigeration, chunks of ice frozen in rivers, lakes and ponds were cut to be stored in ice houses located at homes and farms.

Usually man-made and often underground, ice houses were small buildings used to store ice throughout the year. Packed with straw and other insulation, they kept ice frozen for months.

The farm’s ice harvest from 10 a.m. to 4 p.m. Saturday, Jan. 30, celebrates the time when Howell Farm was called the “ice farm” because local dairy farmers bought ice harvested from the pond to keep their milk cool on the way to the train station on Pleasant Valley Road.

On Saturday visitors can try their hand at using an ice saw on the pond, help pull ice blocks up the ramp to the ice house, chip ice for ice cream, and make an ice candle to take home.

In other Howell news, there will be a sure sign that spring is coming when on Feb. 6 the farm will offer a lesson in how to tap maple trees. This first step in the maple harvest takes place in the farm’s sugar bush at 11 a.m. and 1:30 and 3 p.m. The preparation of maple syrup will take place Feb. 20 and 27.

Howell Farm on Woodens Lane is owned by Mercer County and follows state guideline on social distancing and mask requirements. For information, see howellfarm.org or call 609-737-3299.

Oxymels with the plant witch

Herbalist and self-defined “plant witch” Amanda Midkiff of Locust Light Farm in Titusville will share her knowledge at 1 p.m. Feb. 3 by teaching a virtual workshop, “Introduction to Herbalism: Spicy Oxymels” at Grounds for Sculpture in Hamilton.

Oxymels are an ancient form of herbal medicine and participants in the workshop will learn about five spicy herbs to help them stay well this winter. Participants will craft their own spicy herbal oxymel to take home.

Tickets are $35 for GFS members and $45 for nonmembers. See groundsforsculpture.org/events/introduction-to-herbalism-spicy-oxymels-2/ for more information.

Farm market update

While most local farm fields are sleeping, farmers are updating or repairing equipment and continuing to sell greenhouse produce as well as stored winter fruit and vegetables. Available are apples, beets, winter squashes, cabbage, white and sweet potatoes, turnips, carrots, kale, kohlrabi, radishes, onions, garlic and a variety of greenhouse greens.

Availability varies according to the farm or farmers market. Local markets report they are following state coronavirus Covid-19 protocols.

Overnight Slow Cooker Steel-Cut Oats

Winter is a great time to turn to your slow cooker, whether for this breakfast recipe from wellplated.com or for main meals.

• 1.5 cups steel-cut oats (do not substitute quick cooking, instant, or rolled oats), gluten free if needed
• 4 cups water
• 2 cups milk (any kind you like)
• 2 large mashed ripe bananas plus additional banana slices for serving
• 3 tablespoons ground flaxseed meal (optional)
• 2 teaspoons pure vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon kosher salt

For serving: chopped toasted walnuts raisins, chocolate chips, maple syrup, peanut butter, or any other mix-ins you enjoy with banana bread

1. Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine.

2. Cover and cook on low for 7 to 8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

Notes: Overnight steel-cut oats can be refrigerated for up to 1 week or frozen for up to 2 months. To reheat, top desired amount with a few tablespoons of water or milk, then warm in the microwave or in a small saucepan until hot. If the oatmeal is frozen, let thaw overnight in the refrigerator first.

Nutrition: Per 1 ¼-cup serving without toppings: Calories 190, Carbs 28, protein 7g, Fat 5g, sat fat 1g, potassium 28mg, sugar 1 g, calcium 139 mg, iron 2 mg.

Slow-Cooked Loaded Potato Soup

Whether you work at home or go to an office, it’s nice to finish work and have dinner almost ready, which you can with this recipe from tasteofhome.com. Crusty bread is a nice accompaniment.

• 5 pounds potatoes, peeled and cubed (about 10 cups)
• 1 medium onion, finely chopped
• 5 cans (14 ½ ounces each) chicken broth
• 1 garlic clove, minced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 packages (8 ounces each) cream cheese, softened and cubed
• 1 cup half-and-half cream
• ¼ cup butter, cubed

Toppings:

• 1 pound bacon strips, cooked and crumbled
• ¾ cup shredded sharp cheddar cheese
• ¼ cup minced chives

1. Place potatoes and onion in a 6-quart slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8 to 10 hours or until potatoes are tender.

2. Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.

3. Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.

Nutrition: 1 1/3 cup serving: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.