native to: originally cultivated in the Mediterranean and in China
in season here: summer
Broccoli raab or rabe (pronounced "rob"), also called Italian turnip, broccoletti, cime di rapa, broccoli di rape, rappi, friarielli, grelos and rapini, is a lot more fun if you get it at the farmers' market because you can get it with bright yellow flowers instead of tight broccoli-like buds. It's not actually broccoli, it's a closer relative of turnips and is said to taste a bit like mustard greens or kale, although a quick blanch will remove much of the bitterness. It is often steamed and served with lemon or garlic.
Broccoli raab has lots of good stuff in it: protein, vitamins A, C, E (Alpha Tocopherol), K, and B6, Thiamin, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, and Manganese. In fact, it's considered a "super food" and does things like slowing aging, lowering the risk of high blood pressure, and preventing stroke, Alzheimer's, and birth defects.
Read more:
label-style nutrition data for raw raab
label-style nutrition data for cooked raab
health benefits
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
26 August, 2015
Orecchiette with broccoli raab
2 lb. broccoli raab (or may substitute Swiss chard)
1/2 cup olive oil (divided)
2 cloves garlic, minced or crushed
1 lb. dried (1 1/2 lb. fresh) orecchiette (or may substitute penne or other pasta), cooked and drained
1/2 cup freshly grated Parmesan cheese, plus extra for serving
salt and pepper to taste
Coarsely chop flowers, leaves, and smaller stems of the broccoli raab, discarding larger stems (for chard, chop the leaves and discard stems). Heat 3 Tbsp. oil over medium heat and add the garlic. Turn heat to high and add broccoli raab. Stir-fry about 5 minutes, until completely wilted. Toss raab, remaining oil, and cheese with hot pasta. Salt and pepper to taste and serve with extra cheese.
Adapted from Peterson, James, Vegetables. William Morrow, 1998. ISBN: 0688146589
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup olive oil (divided)
2 cloves garlic, minced or crushed
1 lb. dried (1 1/2 lb. fresh) orecchiette (or may substitute penne or other pasta), cooked and drained
1/2 cup freshly grated Parmesan cheese, plus extra for serving
salt and pepper to taste
Coarsely chop flowers, leaves, and smaller stems of the broccoli raab, discarding larger stems (for chard, chop the leaves and discard stems). Heat 3 Tbsp. oil over medium heat and add the garlic. Turn heat to high and add broccoli raab. Stir-fry about 5 minutes, until completely wilted. Toss raab, remaining oil, and cheese with hot pasta. Salt and pepper to taste and serve with extra cheese.
Adapted from Peterson, James, Vegetables. William Morrow, 1998. ISBN: 0688146589
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
24 August, 2015
Roasted kohlrabi
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
4 kohlrabis, leaves removed, peeled, halved, and sliced into 1/4-inch slices
1/3 cup grated Parmesan cheese
Combine olive oil, garlic, salt and pepper. Toss kohlrabi slices in this mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake at 450F until browned, 15 to 20 minutes, stirring occasionally. Sprinkle with Parmesan cheese and return to oven for about 5 minutes, to allow Parmesan cheese to brown.
Adapted from AllRecipes
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 clove garlic, minced
salt and pepper to taste
4 kohlrabis, leaves removed, peeled, halved, and sliced into 1/4-inch slices
1/3 cup grated Parmesan cheese
Combine olive oil, garlic, salt and pepper. Toss kohlrabi slices in this mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake at 450F until browned, 15 to 20 minutes, stirring occasionally. Sprinkle with Parmesan cheese and return to oven for about 5 minutes, to allow Parmesan cheese to brown.
Adapted from AllRecipes
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
19 August, 2015
Tomatoes
native to: western South America and possibly the Galapagos Islands
in season here: late summer-fall
The specific nutrients in tomatoes vary by variety and also by season, but one of the big ones is lycopene, an antioxidant that has been linked to bone health. Surprisingly, it's actually the orange tomatoes that are best in this case, because they proved to have a more readily absorbed kind of lycopene than red tomatoes, but they're all good sources. Tomatoes, especially fresh ones, have also been linked to heart health, lower cholestrol levels, and decreased risk of various cancers and neurological diseases such as Alzheimer's. They're excellent sources of vitamins C and E, beta-carotene, and manganese, as well as some important phytonutrients. As with cucumbers, the seeds of the tomato are particularly nutritious.
All this healthiness is rather ironic, because the tomato is a member of the solanaceae family and a close relative of the nightshade or belladonna, a popular source of the poison atropine. According to popular legend, the tomato was once shunned for this connection, although there doesn't seem to be much evidence to support the idea rather than, say, a general disinclination to grow and eat unfamiliar foods. Other members of this family are potatoes, eggplants, and chili peppers, so it's not a generally dangerous group of plants. However, the leaves of the tomato contain high concentrations of dangerous alkaloids, so for once you really should stick to just the fruit (or, technically, berries). There is even some anecdotal evidence that avoiding tomatoes may lessen symptoms of arthritis, although this hasn't been confirmed by any scientific studies.
Although tomatoes originated in South America, they were probably first cultivated in Mexico by the Aztecs, in the form of yellow cherry tomatoes (the name may come from the Aztec word tomatl, meaning "swelling fruit"). They hit Europe in the 1500s and spread pretty quickly for the time. Today China grows the most tomatoes. When you buy canned tomatoes, it's a good idea to look for ones produced in the US, since the high acid content of tomatoes makes the metals in the cans more likely to be picked up by the contents (this is also why it is generally recommended to avoid cooking tomatoes in aluminum) and some countries aren't as strict about the lead content of their containers. There has been some concern about BPA in the vinyl linings we often see in tomato cans, but recent studies have found that while there is some, the levels are very low, about 1/600 of the maximum safe level -- so low, in fact, that organic tomatoes are allowed to keep that description even after being canned in a vinyl-lined container (you have to look for a "BPA-free" label to avoid it entirely).
When I was a child in Spokane, my mother always watched the fall weather forecasts closely and when the first killing frost was predicted she would strip all the tomato plants in the garden. The tomatoes that were nearly ripe would go on a sunny windowsill to ripen (more recent advice is to put them in a paper bag with a banana or apple to provide maturation-encouraging ethylene gas) and the not-a-chance green ones would be made into green tomato relish in a row of pint or jelly jars in the pantry (except for the couple of jars that didn't seal, and there were always one or two, that had to go into the refrigerator until we used them up). She would make the relish after lunch and then we'd spend the rest of the afternoon and evening counting the pings and pops as the jars sealed, each one a tiny victory.
Read more:
label-style nutrition information for raw tomatoes
Tomato Dirt has facts, recipes, and even costumes
a long and thorough article at whfoods
WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late summer-fall
The specific nutrients in tomatoes vary by variety and also by season, but one of the big ones is lycopene, an antioxidant that has been linked to bone health. Surprisingly, it's actually the orange tomatoes that are best in this case, because they proved to have a more readily absorbed kind of lycopene than red tomatoes, but they're all good sources. Tomatoes, especially fresh ones, have also been linked to heart health, lower cholestrol levels, and decreased risk of various cancers and neurological diseases such as Alzheimer's. They're excellent sources of vitamins C and E, beta-carotene, and manganese, as well as some important phytonutrients. As with cucumbers, the seeds of the tomato are particularly nutritious.
All this healthiness is rather ironic, because the tomato is a member of the solanaceae family and a close relative of the nightshade or belladonna, a popular source of the poison atropine. According to popular legend, the tomato was once shunned for this connection, although there doesn't seem to be much evidence to support the idea rather than, say, a general disinclination to grow and eat unfamiliar foods. Other members of this family are potatoes, eggplants, and chili peppers, so it's not a generally dangerous group of plants. However, the leaves of the tomato contain high concentrations of dangerous alkaloids, so for once you really should stick to just the fruit (or, technically, berries). There is even some anecdotal evidence that avoiding tomatoes may lessen symptoms of arthritis, although this hasn't been confirmed by any scientific studies.
Although tomatoes originated in South America, they were probably first cultivated in Mexico by the Aztecs, in the form of yellow cherry tomatoes (the name may come from the Aztec word tomatl, meaning "swelling fruit"). They hit Europe in the 1500s and spread pretty quickly for the time. Today China grows the most tomatoes. When you buy canned tomatoes, it's a good idea to look for ones produced in the US, since the high acid content of tomatoes makes the metals in the cans more likely to be picked up by the contents (this is also why it is generally recommended to avoid cooking tomatoes in aluminum) and some countries aren't as strict about the lead content of their containers. There has been some concern about BPA in the vinyl linings we often see in tomato cans, but recent studies have found that while there is some, the levels are very low, about 1/600 of the maximum safe level -- so low, in fact, that organic tomatoes are allowed to keep that description even after being canned in a vinyl-lined container (you have to look for a "BPA-free" label to avoid it entirely).
When I was a child in Spokane, my mother always watched the fall weather forecasts closely and when the first killing frost was predicted she would strip all the tomato plants in the garden. The tomatoes that were nearly ripe would go on a sunny windowsill to ripen (more recent advice is to put them in a paper bag with a banana or apple to provide maturation-encouraging ethylene gas) and the not-a-chance green ones would be made into green tomato relish in a row of pint or jelly jars in the pantry (except for the couple of jars that didn't seal, and there were always one or two, that had to go into the refrigerator until we used them up). She would make the relish after lunch and then we'd spend the rest of the afternoon and evening counting the pings and pops as the jars sealed, each one a tiny victory.
Read more:
label-style nutrition information for raw tomatoes
Tomato Dirt has facts, recipes, and even costumes
a long and thorough article at whfoods
WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Green tomato relish
This is traditionally made in the fall when the first real frost is predicted and all the remaining tomatoes, ripe or not, are brought inside.
Put through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red sweet peppers
4 green sweet peppers
8 small onions
Add:
4 Tbsp. salt
Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.
Heat:
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds
Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated.
Makes about 10 1/2 pints.
From: Isa Reim, as told to Dorothy Huffman in the 1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Put through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red sweet peppers
4 green sweet peppers
8 small onions
Add:
4 Tbsp. salt
Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.
Heat:
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds
Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated.
Makes about 10 1/2 pints.
From: Isa Reim, as told to Dorothy Huffman in the 1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 August, 2015
Tomato ketchup
4 gallons ripe tomatoes, washed and stemmed
2 onions, washed and papery outer layers removed
5 stalks celery, washed
2 green sweet peppers, washed and stemmed
3 cups granulated sugar
2 cups apple cider vinegar
1/4 tsp. ground gloves
1/2 tsp. allspice
1/2 tsp. cinnamon
3 Tbsp. salt
Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer into a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 onions, washed and papery outer layers removed
5 stalks celery, washed
2 green sweet peppers, washed and stemmed
3 cups granulated sugar
2 cups apple cider vinegar
1/4 tsp. ground gloves
1/2 tsp. allspice
1/2 tsp. cinnamon
3 Tbsp. salt
Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer into a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
13 August, 2015
Blackberry catsup
2 lb. blackberries, washed and picked over (may sub. combo of blackberries and elderberries or black currants and apple)
3 cup chopped onion
1.25 cup white malt vinegar
1/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. turmeric
1 1/3 cup light brown sugar
Place the onion in a fairly large saucepan with the vinegar and cook 5 min. Add remaining ingredients and cook 30 min. Allow to cool slightly before blending. Sieve the puree to remove seeds. Pour into sterilized bottles.
May be served with pork chops, duck, turkey, barbecued meats.
Adapted from Fruit fandango / Moya Clarke. Chartwell Books, c1994.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3 cup chopped onion
1.25 cup white malt vinegar
1/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. turmeric
1 1/3 cup light brown sugar
Place the onion in a fairly large saucepan with the vinegar and cook 5 min. Add remaining ingredients and cook 30 min. Allow to cool slightly before blending. Sieve the puree to remove seeds. Pour into sterilized bottles.
May be served with pork chops, duck, turkey, barbecued meats.
Adapted from Fruit fandango / Moya Clarke. Chartwell Books, c1994.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 August, 2015
Cucumbers
native to: western Asia or Middle East
in season here: late summer
Cucumbers, Cucumis sativus, are members of the Cucurbitaceae family, along with melons and squash, and are technically fruits rather than vegetables. There are two basic types of cucumber: slicing, which are generally larger and have thicker skins (at least in the US), and pickling, which can also be eaten fresh but their smaller size makes them fit into jars more easily and their thinner skins let them absorb brine more readily.
Of course, lots of different foods can be pickled, but cucumbers are the most common these days, so let's consider pickles for a minute. The word "pickling" refers to keeping food from spoiling by soaking it in a liquid or fermenting it. Fermenting allows food to soak in a solution for long enough that microorganisms can cause changes such as the buildup of lactic acid. Salt is the main ingredient in such brines, although vinegar, dill, garlic, and lime (calcium hydroxide or calcium oxide, not the citrus fruit) are also common. Fermented pickles are often referred to as "brined pickles" but in fact some pickles are "quick brined" or "quick pickled" and not fermented -- vinegar or some other already-acidic solution preserves the food, not lactic acid. "Quick brining" produces pickles in just a few days, while properly fermented pickles take several weeks at least.
"Seedless" cucumbers are produced by parthenogenesis, in which the plant produces fruit without pollination and therefore seeds are not developed. If cucumbers make you belch, you may prefer a seedless variety or remove the seeds, but the seeds and skin do have more of certain nutrients than the pulp. Thin-skinned varieties of cucumber generally have fewer seeds than thicker-skinned types, so that's a possible compromise.
When cucumbers have to travel or be stored any length of time, they'll probably be waxed. Even organic cucumbers can be waxed, they just have to use chemical-free, non-synthetic wax. If wax is a concern, you're better off buying nice local cucumbers at the farmers' market or removing the peel from grocery store cukes. You can also try removing the wax by thorough washing with a vegetable brush. Waxed or not, conventionally-grown cucumbers are members of the "Dirty Dozen," the 12 fruits and vegetables most likely to have pesticide residues.
Cucumbers contain lignans that have been connected with reduced risk of cardiovasular disease and several kinds of cancer. They have also been found to have antioxidant and anti-inflammatory properties. They provide phytonutrients, vitamin K, molybdenum, pantothenic acid, copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, vitamin B1, and silica (which is good for your nails). On top of all that, a cucumber is 95% water and contains important electrolytes, which makes it a great snack choice on hot days or when you're working hard. A couple of slices over the eyes is a popular folk remedy for puffiness, an effect achieved by the high water content and some caffeic acid. Cucumber slices are also supposed to be good for treating sunburn.
Read more:
label-style nutrition information for raw cucumber (with peel)
label-style nutrition information for dill pickles
whfoods
Medical News Today
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late summer
Cucumbers, Cucumis sativus, are members of the Cucurbitaceae family, along with melons and squash, and are technically fruits rather than vegetables. There are two basic types of cucumber: slicing, which are generally larger and have thicker skins (at least in the US), and pickling, which can also be eaten fresh but their smaller size makes them fit into jars more easily and their thinner skins let them absorb brine more readily.
Of course, lots of different foods can be pickled, but cucumbers are the most common these days, so let's consider pickles for a minute. The word "pickling" refers to keeping food from spoiling by soaking it in a liquid or fermenting it. Fermenting allows food to soak in a solution for long enough that microorganisms can cause changes such as the buildup of lactic acid. Salt is the main ingredient in such brines, although vinegar, dill, garlic, and lime (calcium hydroxide or calcium oxide, not the citrus fruit) are also common. Fermented pickles are often referred to as "brined pickles" but in fact some pickles are "quick brined" or "quick pickled" and not fermented -- vinegar or some other already-acidic solution preserves the food, not lactic acid. "Quick brining" produces pickles in just a few days, while properly fermented pickles take several weeks at least.
"Seedless" cucumbers are produced by parthenogenesis, in which the plant produces fruit without pollination and therefore seeds are not developed. If cucumbers make you belch, you may prefer a seedless variety or remove the seeds, but the seeds and skin do have more of certain nutrients than the pulp. Thin-skinned varieties of cucumber generally have fewer seeds than thicker-skinned types, so that's a possible compromise.
When cucumbers have to travel or be stored any length of time, they'll probably be waxed. Even organic cucumbers can be waxed, they just have to use chemical-free, non-synthetic wax. If wax is a concern, you're better off buying nice local cucumbers at the farmers' market or removing the peel from grocery store cukes. You can also try removing the wax by thorough washing with a vegetable brush. Waxed or not, conventionally-grown cucumbers are members of the "Dirty Dozen," the 12 fruits and vegetables most likely to have pesticide residues.
Cucumbers contain lignans that have been connected with reduced risk of cardiovasular disease and several kinds of cancer. They have also been found to have antioxidant and anti-inflammatory properties. They provide phytonutrients, vitamin K, molybdenum, pantothenic acid, copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, vitamin B1, and silica (which is good for your nails). On top of all that, a cucumber is 95% water and contains important electrolytes, which makes it a great snack choice on hot days or when you're working hard. A couple of slices over the eyes is a popular folk remedy for puffiness, an effect achieved by the high water content and some caffeic acid. Cucumber slices are also supposed to be good for treating sunburn.
Read more:
label-style nutrition information for raw cucumber (with peel)
label-style nutrition information for dill pickles
whfoods
Medical News Today
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Dill pickles by the jar
cucumbers, washed, as fresh as possible
For each quart jar:
2 rounded Tbsp. canning (pickling) salt
1/3 to 1/2 cups white vinegar
3-6 cloves garlic
3 sprigs of dill
cold water to fill
Pack jar(s) with cucumbers, placing a sprig of dill and about 2 cloves of garlic at the bottom, middle, and top as you go. Pour in vinegar, add salt. Fill to top with cold water. Boil lids 10 minutes and seal. Place jars upside down for 24 hours. Allow to cure several weeks. If a jar fails to seal, the pickles will get soft unless kept cold.
Adapted from: Gerry Wilbert, as told to Dorothy Huffman in the early 1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
For each quart jar:
2 rounded Tbsp. canning (pickling) salt
1/3 to 1/2 cups white vinegar
3-6 cloves garlic
3 sprigs of dill
cold water to fill
Pack jar(s) with cucumbers, placing a sprig of dill and about 2 cloves of garlic at the bottom, middle, and top as you go. Pour in vinegar, add salt. Fill to top with cold water. Boil lids 10 minutes and seal. Place jars upside down for 24 hours. Allow to cure several weeks. If a jar fails to seal, the pickles will get soft unless kept cold.
Adapted from: Gerry Wilbert, as told to Dorothy Huffman in the early 1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Cucumber Soup With Avocado
1 tsp. butter
1 tsp. olive oil
3 leeks, washed and sliced
1 clove garlic, minced
4 cups (about 3 large) cucumbers, peeled, seeded, and cubed
4 cups chicken stock
1 tsp. chopped fresh dill
2 tsp. sherry or red wine vinegar
pepper
8 ounces plain Greek yogurt
to garnish:
2 tsp. chopped fresh dill
1 ripe avocado, peeled and cubed
Heat butter and oil over medium, and saute leeks 5-7 minutes, until tender. Add garlic and cook 2 more minutes. Add cucumber and chicken stock, and simmer about 6-8 minutes, until cucumber is softened. Pour small batches of cucumber soup into a blender and puree until smooth. Return pureed soup to pot and add 1 tsp of dill, sherry or vinegar, salt, pepper, and yogurt. Whisk to blend thoroughly, cover, and refrigerate 2-3 hours, until chilled
To serve: ladle soup into bowls and garnish with avocado and dill.
Adapted from WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 tsp. olive oil
3 leeks, washed and sliced
1 clove garlic, minced
4 cups (about 3 large) cucumbers, peeled, seeded, and cubed
4 cups chicken stock
1 tsp. chopped fresh dill
2 tsp. sherry or red wine vinegar
pepper
8 ounces plain Greek yogurt
to garnish:
2 tsp. chopped fresh dill
1 ripe avocado, peeled and cubed
Heat butter and oil over medium, and saute leeks 5-7 minutes, until tender. Add garlic and cook 2 more minutes. Add cucumber and chicken stock, and simmer about 6-8 minutes, until cucumber is softened. Pour small batches of cucumber soup into a blender and puree until smooth. Return pureed soup to pot and add 1 tsp of dill, sherry or vinegar, salt, pepper, and yogurt. Whisk to blend thoroughly, cover, and refrigerate 2-3 hours, until chilled
To serve: ladle soup into bowls and garnish with avocado and dill.
Adapted from WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
11 August, 2015
Dill dip
1/3 cup mayonnaise
1/3 cup sour cream
1/2 Tbsp. Beau Monde seasoning*
1/2 Tbsp. dried dill weed
1/2 Tbsp. dried parsley
1/2 tsp. onion powder**
1/2 tsp. garlic powder**
Mix together and, for best results, refrigerate overnight. Any raw vegetable can be dipped, and it's also not bad on potato chips.
For easy measuring, make a triple recipe using 8-oz packages of sour cream and mayonnaise and 1 1/2 Tbsp or tsp of the seasonings. I'm pretty sure you could substitute yogurt for the sour cream and soy or vegan mayonnaise for the regular mayo if you wish, but I CANNOT recommend substituting Miracle Whip for the mayonnaise -- the result is far too sweet.
---
*a proprietary blend from Spice Islands; one suggested substitution is equal parts celery salt and garlic powder.
**These amounts are for grocery store spices; if you get fresher powders from someplace like Buck's or Penzey's, start with about half the amount of garlic and onion powders.
Adapted from: Dorothy Huffman, who probably got it from a Spice Islands package or ad.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/3 cup sour cream
1/2 Tbsp. Beau Monde seasoning*
1/2 Tbsp. dried dill weed
1/2 Tbsp. dried parsley
1/2 tsp. onion powder**
1/2 tsp. garlic powder**
Mix together and, for best results, refrigerate overnight. Any raw vegetable can be dipped, and it's also not bad on potato chips.
For easy measuring, make a triple recipe using 8-oz packages of sour cream and mayonnaise and 1 1/2 Tbsp or tsp of the seasonings. I'm pretty sure you could substitute yogurt for the sour cream and soy or vegan mayonnaise for the regular mayo if you wish, but I CANNOT recommend substituting Miracle Whip for the mayonnaise -- the result is far too sweet.
---
*a proprietary blend from Spice Islands; one suggested substitution is equal parts celery salt and garlic powder.
**These amounts are for grocery store spices; if you get fresher powders from someplace like Buck's or Penzey's, start with about half the amount of garlic and onion powders.
Adapted from: Dorothy Huffman, who probably got it from a Spice Islands package or ad.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
10 August, 2015
Cannellini bean dip with garlic scapes
15 oz can cannellini beans, rinsed and drained
1/2 cup chopped garlic scapes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tsp. lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper
for serving:
whole grain crackers or sliced baguette
grape tomato halves
Pulse beans in food processor 3-4 times. Add scapes and olive oil and process for about 30 seconds. Add lemon juice, sea salt, and black pepper and process until the dip is thick and creamy, adding more oil if needed.
From: Andrea's Recipes
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup chopped garlic scapes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tsp. lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper
for serving:
whole grain crackers or sliced baguette
grape tomato halves
Pulse beans in food processor 3-4 times. Add scapes and olive oil and process for about 30 seconds. Add lemon juice, sea salt, and black pepper and process until the dip is thick and creamy, adding more oil if needed.
From: Andrea's Recipes
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
09 August, 2015
Happy Sneak Some Zucchini onto Your Neighbors' Porch Day
Last night (the 8th of August) was Sneak Some Zucchini onto Your Neighbors' Porch Day, a popular holiday among amateur gardeners, especially in suburban areas where a zucchini plant is practically de rigueur (although there are a few who, anticipating SSZOYNP Day, plant acorn squash and a few extra potatoes instead). So in celebration of this semi-official holiday and zucchini season in general, here are some ways to use up those surplus squash, provided by our friends at Stoney Plains Farm.
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Double chocolate zucchini cake
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups grated zucchini
1/3 cup buttermilk or sour milk
3 Tbsp. cocoa powder (may substitute carob powder)
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cinnamon
1/2 tsp. cloves
2 1/2 cups flour
chocolate chips (may substitute carob chips)
Mix all ingredients and pour into a greased 9 x 13-inch pan. Bake 30-35 minutes at 350F.
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Oven-fried zucchini spears
2 medium zucchini (or yellow summer squash), washed but not peeled
3 Tbsp. dried bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. dried summer savory
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tsp. corn oil
2 Tbsp. water
marinara sauce to serve (optional)
Cut zucchini into eighths lengthwise, then halves crosswise. Toss bread crumbs and spices together. Whisk oil and water together. Moisten zucchini pieces in oil/water mixture and roll in crumbs to cover all sides. Arrange on a lightly oiled baking sheet and bake 7 minutes at 475F, until the zucchini is lightly browned. Turn and bake 3 minutes more. Serve with hot marinara sauce if desired.
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Cold zucchini salad
zucchini, sliced lengthwise into thin strips
canola oil
salt
minced garlic
red wine vinegar
All quantities are to taste. Fry zucchini in hot oil until softened, transfer to a bowl and salt lightly. Discard most of the oil in the pan and saute the garlic in the remainder. Add vinegar to a depth of about 1/4 inch and bring to a quick boil. Toss with zucchini, cover, and chill.
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Zucchini bread
2 1/2 cups grated zucchini (approx. 2 large)
1 cup sugar
4 eggs
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 cup chopped toasted walnuts or pecans
Combine zucchini, sugar, eggs, and oil. Sift flour, salt, baking powder, baking soda, and spices into zucchini mixture and stir until just combined. Fold in nuts and pour batter into two greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350F for 50-55 minutes. Remove from pans and cool on a rack.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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Double chocolate zucchini cake
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups grated zucchini
1/3 cup buttermilk or sour milk
3 Tbsp. cocoa powder (may substitute carob powder)
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cinnamon
1/2 tsp. cloves
2 1/2 cups flour
chocolate chips (may substitute carob chips)
Mix all ingredients and pour into a greased 9 x 13-inch pan. Bake 30-35 minutes at 350F.
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Oven-fried zucchini spears
2 medium zucchini (or yellow summer squash), washed but not peeled
3 Tbsp. dried bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. dried summer savory
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tsp. corn oil
2 Tbsp. water
marinara sauce to serve (optional)
Cut zucchini into eighths lengthwise, then halves crosswise. Toss bread crumbs and spices together. Whisk oil and water together. Moisten zucchini pieces in oil/water mixture and roll in crumbs to cover all sides. Arrange on a lightly oiled baking sheet and bake 7 minutes at 475F, until the zucchini is lightly browned. Turn and bake 3 minutes more. Serve with hot marinara sauce if desired.
---------
Cold zucchini salad
zucchini, sliced lengthwise into thin strips
canola oil
salt
minced garlic
red wine vinegar
All quantities are to taste. Fry zucchini in hot oil until softened, transfer to a bowl and salt lightly. Discard most of the oil in the pan and saute the garlic in the remainder. Add vinegar to a depth of about 1/4 inch and bring to a quick boil. Toss with zucchini, cover, and chill.
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Zucchini bread
2 1/2 cups grated zucchini (approx. 2 large)
1 cup sugar
4 eggs
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 cup chopped toasted walnuts or pecans
Combine zucchini, sugar, eggs, and oil. Sift flour, salt, baking powder, baking soda, and spices into zucchini mixture and stir until just combined. Fold in nuts and pour batter into two greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350F for 50-55 minutes. Remove from pans and cool on a rack.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
05 August, 2015
Epazote
native to: Mexico
in season here: summer
Also known as Mexican tea, wormseed, pigweed, erva-de-Santa Maria, and jesuit's tea, epazote is commonly considered a weed. While it shows up in black bean recipes as a carminative (additive to reduce flatulence) and the young leaves can be added to soups, tamales, eggs, chilies, and moles, it is better known for its medicinal uses. The name comes from the Aztec epazotl, and the herb is used in traditional medicine, especially to expel hookworms (please be aware that epazote, and especially its oil, can be poisonous in large doses; expectant and nursing mothers should be particularly cautious).
Epazote is a member of the Amaranth family, related to spinach, quinoa, and beets. It has a strong flavor with a hint of petroleum and mint in its smell. While it has anti-oxidant properties and provides a variety of minerals, it is not usually used in large enough amounts for this to have much significance. It is more commonly used as a 4-8 oz. decoction against worms and as a remedy for indigestion, stomach cramps, and ulcers (again, get advice before trying this on people or even pets). There are indications it may have some anti-diabetic properties and could be helpful against liver cirrhosis, cancer, and respiratory problems.
Read more:
label-style nutrition information for raw epazote
discussion of medicinal and culinary uses at Nutrition and You, with recipe links
health benefits from Organic Facts
medical uses from Raintree Tropical Plant Database
recipes from Yummly
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer
Also known as Mexican tea, wormseed, pigweed, erva-de-Santa Maria, and jesuit's tea, epazote is commonly considered a weed. While it shows up in black bean recipes as a carminative (additive to reduce flatulence) and the young leaves can be added to soups, tamales, eggs, chilies, and moles, it is better known for its medicinal uses. The name comes from the Aztec epazotl, and the herb is used in traditional medicine, especially to expel hookworms (please be aware that epazote, and especially its oil, can be poisonous in large doses; expectant and nursing mothers should be particularly cautious).
Epazote is a member of the Amaranth family, related to spinach, quinoa, and beets. It has a strong flavor with a hint of petroleum and mint in its smell. While it has anti-oxidant properties and provides a variety of minerals, it is not usually used in large enough amounts for this to have much significance. It is more commonly used as a 4-8 oz. decoction against worms and as a remedy for indigestion, stomach cramps, and ulcers (again, get advice before trying this on people or even pets). There are indications it may have some anti-diabetic properties and could be helpful against liver cirrhosis, cancer, and respiratory problems.
Read more:
label-style nutrition information for raw epazote
discussion of medicinal and culinary uses at Nutrition and You, with recipe links
health benefits from Organic Facts
medical uses from Raintree Tropical Plant Database
recipes from Yummly
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Frijoles de la olla
(home-cooked beans)
1 lb black beans
2 Tbsp vegetable oil
1 medium onion, coarsely diced
2 sprigs fresh epazote, or 2 Tbsp dried
2 1/2 qt. water (or part water, part vegetable stock)
1-2 tsp salt, or to taste
Pick over beans, place in a large bowl, cover by at least two inches with cold water, and let soak overnight.
Drain beans and place in a large stock pot with oil, onion and epazote. Add water and bring to a boil. Simmer, partially covered, until the beans are tender, 1 1/2 to 2 1/2 hours, depending on the freshness of the beans. Skim off foam as necessary and add water if the mixture becomes too thick. When the beans are tender, add salt to taste and simmer for a few minutes. If using fresh epazote, remove the sprigs before serving.
Can be frozen or used in rice and beans or burrito filling; for black bean soup, puree beans, flavor with cumin to taste, and add vegetable stock.
Makes 7 cups.
Adapted from The Perfect Pantry
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 lb black beans
2 Tbsp vegetable oil
1 medium onion, coarsely diced
2 sprigs fresh epazote, or 2 Tbsp dried
2 1/2 qt. water (or part water, part vegetable stock)
1-2 tsp salt, or to taste
Pick over beans, place in a large bowl, cover by at least two inches with cold water, and let soak overnight.
Drain beans and place in a large stock pot with oil, onion and epazote. Add water and bring to a boil. Simmer, partially covered, until the beans are tender, 1 1/2 to 2 1/2 hours, depending on the freshness of the beans. Skim off foam as necessary and add water if the mixture becomes too thick. When the beans are tender, add salt to taste and simmer for a few minutes. If using fresh epazote, remove the sprigs before serving.
Can be frozen or used in rice and beans or burrito filling; for black bean soup, puree beans, flavor with cumin to taste, and add vegetable stock.
Makes 7 cups.
Adapted from The Perfect Pantry
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Mexican Eggs with Epazote and Frijoles
1/3 cup finely diced onion
1 corn tortilla, finely diced
2 teaspoons butter, margarine or vegetable oil
1/4 cup green pepper, finely diced
1 to 1 1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces finely diced Queso Asadero or grated Monterey Jack cheese
Garnishes:
Salsa
Queso Cotija, crumbled or grated
Cook the onion and tortilla in the butter, stirring occasionally, over medium high heat until the onion is soft, about 2 minutes. Add pepper and cook another minute, until warm but still crunchy. Stir in the epazote and beans and cook about 1 minute, until the beans are warmed through and the epazote is cooked. Reduce heat to medium and pour in the beaten egg. Cook as if making scrambled eggs until the eggs are set. Just before the eggs are done, stir in the cheese.
Serve with fresh salsa and grated or crumbled queso cotija.
Adapted from Kate's Global Kitchen
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 corn tortilla, finely diced
2 teaspoons butter, margarine or vegetable oil
1/4 cup green pepper, finely diced
1 to 1 1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces finely diced Queso Asadero or grated Monterey Jack cheese
Garnishes:
Salsa
Queso Cotija, crumbled or grated
Cook the onion and tortilla in the butter, stirring occasionally, over medium high heat until the onion is soft, about 2 minutes. Add pepper and cook another minute, until warm but still crunchy. Stir in the epazote and beans and cook about 1 minute, until the beans are warmed through and the epazote is cooked. Reduce heat to medium and pour in the beaten egg. Cook as if making scrambled eggs until the eggs are set. Just before the eggs are done, stir in the cheese.
Serve with fresh salsa and grated or crumbled queso cotija.
Adapted from Kate's Global Kitchen
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
02 August, 2015
Spinach ring
2 cups cooked spinach, sieved
2 egg yolks
3/4 cup bread crumbs
butter ball
salt
pepper
chopped parsley
Add to the above two beaten egg whites. Bake in ring form which has been buttered and sprinkled with parsley. Put in pan of boiling water and bake 30 minutes. Serve with poulette sauce of mushrooms or hard boiled eggs.
From: Peach Blossom cook book. Wenatchee Milling Company, [192-?],
available in the Washington State Library's Rare Book collection.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 egg yolks
3/4 cup bread crumbs
butter ball
salt
pepper
chopped parsley
Add to the above two beaten egg whites. Bake in ring form which has been buttered and sprinkled with parsley. Put in pan of boiling water and bake 30 minutes. Serve with poulette sauce of mushrooms or hard boiled eggs.
From: Peach Blossom cook book. Wenatchee Milling Company, [192-?],
available in the Washington State Library's Rare Book collection.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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