There're bees up there!

I've done it again; got myself into more than I planned. So now I'm going to learn to keep bees.

I heard from the guy doing the food bank's Victory Farm that there was a little rooftop garden at the main food bank downtown, but they didn't have anyone running it. So I thought, "I can do that, manage a little garden" and asked about taking it on the next time I was at the food bank. That's when I found out the garden is in support of a couple of little bee hives. Eek!

Well, I've been mellowing on the bee subject lately, starting to accept the idea that honeybees aren't the yellow jackets of my childhood, and it's a reasonably convenient location except the last dozen feet or so, so I decided to give it a try. I've got some height issues -- not so much altitude itself, more like ledges and gratings, which I guess isn't that surprising in someone who's been told she's too fat all her life, but that's a completely other story -- but I really thought the bees would be (heh heh) the problem. The Development Director herself came out to spot me on the ladder (and who isn't a sucker for being made to feel important?). I made it up with only a couple pauses for deep, steadying breaths. Then the bees..

just weren't a problem. They went on about their little bee lives and didn't attack me, didn't all gather to investigate me, didn't try to land on me. Yep, honey bees really aren't yellow jackets or wasps.

So I investigated the set-up, took photos of the surviving plants to try to ID them (some calendula, nice clumps of oregano and sage, various mints, several catnips, a probable lemon balm, and assorted dandelions) and generally stayed away from the edge. I cleaned out some of the dead plants and started a very basic compost pile. Then it was time to go back down the ladder (which you can just see in the general view above).

That took some teetering on the edge, feeling around with my lead foot and doing some more deep, steady breathing, but my spotter gave me some direction and after the first couple of rungs I wasn't that high anymore. So, my verdict was that it was do-able. I have charge of the bee garden.

Now what?

The westernmost of the two hives seems to be OK, although I don't know how much honey they've stored up for the winter. They're as well-off as they're likely to get at this point.

The eastern hive is a bit more of a problem. I don't know at this point if they don't like the inside of the hive for some reason or if the inside is just full. In any case they've built their comb outside the box, which is likely to be a problem when the weather turns. There's not a lot that can be done there either, except maybe find a piecee of plywood or heavy cardboard and secure it so it can shelter the comb some.

Water is going to be a priority this winter, as in, getting some kind of system set up so the plants don't need daily watering once it gets warmer. So this winter I'll be trying to invent/design something on the lines of a drip system, as cheaply as possible. There are a couple of water barrels up there, which can be refilled with a hose from below, so there's a decent source of water, it's just a matter of getting it to the (fairly shallow) beds and any other containers that get added.

The bees also need a water source, although presumably they've been drinking from somewhere all summer. There's a cafeteria-type tray up there, but I'm not sure if it was set there for water or if it just got thrown up onto the roof like the other trash I cleared off. I left it there for now, but I have some nice big plant saucers to replace it with and fill with rocks so the bees will have someplace to stand while drinking.

Another winter project will be educating myself so I'll have some kind of clue when it comes time to clean everything up next spring. GRuB has some classes I may be able to access, but for now I've requested a couple of vids from the library. I'm told these are "top bar" hives so I requested the two vids I found that are specifically about that kind of hive. Wish me luck!

Then there's planning what to plant. I'll be getting some garlic to plant this fall, but that's as far as I've gotten so far. I'm thinking some rosemary would be nice, and maybe strawberries. There's already oregano, sage, calendula, catnip, and dandelions up there, plus a few things I haven't identified yet. If I can get some bulbs, I'd love to grow some saffron for the food bank, partly for the "wow" factor but also because I think saffron crocuses are cool. I also grabbed a few rugosa rose hips as I passed some bushes, to see if I can grow a bush from seed.

I should probably write up a wish list and maybe set up a GoFundMe page...

Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Saffron

If you're using saffron primarily for its golden color rather than flavor, you can cut costs by using turmeric or even plain yellow food coloring. If you want the proper taste, though, stick with the real thing and avoid the grocery store. Not only can a specialty shop or website (Buck's and Penzey's both have good reputations) save you a lot of money, their saffron will be much fresher.

Although some sources recommend lightly roasting saffron for more flavor, the traditional method is to soak it in some of whatever liquid you're using in the dish you're making, ideally warm or hot, for a few minutes before adding both saffron and liquid to the dish.

Saffron grows as a beautiful fall crocus that will actually do quite well in our climate, given a sunny spot and very well-drained soil -- and reasonable safety from wildlife (a generous sprinkle of chili powder will keep the squirrels from eating all the bulbs). The harvest is a bit labor-intensive but not particularly difficult once you figure out which little bit of flower you're looking for.

The WSU Extension has a very nice .pdf about growing saffron, written pretty much with Eastern Washington in mind but still useful for those of us on "The Wet Side." To download it, find the "Miscellaneous" section at the bottom of their listing for Benton and Franklin Counties and click "Grow your own saffron."

Hey, vendors! I'd love to see locally-grown saffron at the market, even just briefly and in limited amounts. I wonder if it could be sold as whole flowers to make things easier, kind of like shelling peas...

Paella recipe (but I'd leave out the chorizo, especially since they don't say which kind, and peel the tomatoes)

Hot peppers, chili powder, and a note on squirrels

Small pointy hot peppers tend to be hotter than large round ones. The little ones are hotter because they have more ribs and seeds, which have more capsaicin.

Chili powder is made of ground mild and hot chiles, oregano, and cumin. Some kinds also contain garlic and salt.

If your chili powder is getting old and needs to be replaced, it doesn't have to go to waste. Sprinkle it generously over bulbs when you plant them to keep the squirrels out of them, or on top of the soil to protect established bulbs.

By the way, if you like to feed your neighborhood squirrels, you can reduce the amount of digging they do by cracking the nuts you put out for them (and not putting out very many at a time). They bury nuts to soften the shell; if they can get into the nut right away (and aren't full) they'll go ahead and eat it.

Newsletters: 19 Oct., 2011

Excerpt from the Market Newsletter originally published on 19 Oct., 2011. View the full newsletter for all the photos and links.

In the garden
This being our designated planning-for-the-winter week, it seems only right to give you a run-down of what will be going on out there over the winter. Here's a summary of what the WSU Master Gardeners tell us.
• Nov.: Mulch. Move container plants inside (if you haven't already). Be careful not to over-prune your roses.
• Dec.: Pot up paperwhites for forcing. Fertilize for the winter.
• Jan.: Do a little winter weeding. Start planning next year's garden, including crop rotation.
• Feb.: Don't be fooled by good weather into exposing your roses or getting a start on your spring pruning. Instead, go slug hunting or start your brassica seedlings indoors.
• Mar.: NOW you can prune and feed those roses. Transplant your brassicas outside and start tomatoes, peppers, and eggplants inside. Sow hardy vegetables such as beets and spinach.
• Apr.: Sow carrots. Start squash and cucumbers indoors. You should probably mow the lawn, too.
• May.: Plant dahlias, gladiolus and calla lilies; fill containers and deadhead bulbs. Sow corn and beans, and transplant tomato, pepper and squash starts, if and when it's warm enough.

In the kitchen
The cold weather is here, so I guess it's time to talk about nice hearty soups again.

Clove-scented onion soup with Madeira and paprika
0.25 c unsalted butter
2 Tbsp. olive oil
3 lb. onions, peeled and thinly sliced
6 c beef broth
3 Tbsp. golden raisins
1.5 tsp. paprika
0.5 tsp. ground mace
8 whole cloves
salt and pepper to taste
4 egg yolks, lightly beaten
0.25 c dry Madeira wine
Cook onions in the butter and olive oil, stirring occasionally, 20 min. or until the onions are wilted and golden. Add broth, raisins, paprika, mace, and cloves. Bring to a boil; partially cover, and simmer 30 min. Season. Stir 1/4 c of the soup into the egg yolks. Add the yolk mixture to the pot and cook, stirring, for about 4 min or until slightly thickened. Stir in Madeira.
From: Adriana's spice caravan / Adriana & Rochelle Zabarkes.

Healthy Oatmeal Soup
10 cups chicken stock
2 skinless chicken breasts
1 large ripe tomato, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cumin
1/2 tablespoon ground coriander
1 cup quick cooking oats (more or less, according to desired thickness)
Salt to taste
Boil chicken breasts, tomato, cumin, and coriander in chicken stock until chicken is cooked through. Remove chicken meat from the bones and cut or tear into small pieces. Return meat to broth and stir in oats. Bring to a boil, stir occasionally for about 2 minutes. Boil for about 15 minutes.
Source unknown.

Crock Pot Barley Soup
1 lb. stew beef in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
Salt and pepper to taste
6 c. beef stock
Slow-cook on low for 6 to 8 hours, stirring occasionally.
Source unknown.

Newsletters: 16 Apr., 2011

Excerpt from the Market Newsletter originally published on 16 Apr., 2011. View the full newsletter for all the photos and links.

In the garden
The WSU Master Gardeners say this is the time to plant dahlias, gladiolus, calla lilies, corn and beans, and harden off your vegetable starts. They also suggest planting out your tomato, squash, pepper, and cucumber starts, but some local tomato growers tell me it's better to wait until really warm June weather to plant out tomatoes, basil, and other heat-lovers.
...

In the kitchen
At this time of year, lettuce is the one thing we can be sure of finding at the market.

Wilted lettuce
1/4 cup sugar
1/4 cup white vinegar
3/4 cup water
ca. 3 slices bacon, chopped (or cut up with kitchen shears)
1 head leaf lettuce
Mix sugar, vinegar, and water; these measurements will probably give you enough for more than one head of lettuce but it can be kept in the fridge longer than I've ever needed to use it up - months, at least. Wash and tear up lettuce and place in a large bowl that won't object to a little hot grease. Fry the bacon until crisp. Drain off some of the grease if there's a lot, but reserve 1-2 Tbsp. of it. Add bacon to the lettuce, then the sugar/vinegar/water mixture in about the amount you would any dressing (not enough to leave the lettuce swimming, though). Toss, then add the reserved bacon grease and toss again.
From: Kelly Iverson

Fried lettuce
1 large head of lettuce
1 Tbsp. olive oil
2 cloves garlic, crushed
pinch salt
1 tsp. Vesop, Bragg's, or soy sauce
Wash and trim lettuce and shake off excess moisture. Cut into four sections. Heat the oil and fry lettuce for 1 min. Add crushed garlic, salt, Vesop; mix well and cook another minute.
From: The Left Foot Organics cookbook : recipes for great food and a healthy community. Gateway, [2008].

Newsletters: 12 Oct., 2011

Excerpt from the Market Newsletter originally published on 12 Oct., 2011. View the full newsletter for all the photos and links.

In the garden
This month, the WSU Master Gardeners say you should plant garlic and green manure (a nutritious cover crop such as crimson clover). This is also a good time to divide perennials and plant spring bulbs, ground covers, shrubs, and trees. Winter is a good time for all kinds of transplanting. Don't forget to turn off any irrigation system you might have, and rake those fallen leaves right around (and even over) your tender plants so the mulch can protect them over the winter and feed them in the spring.

In the kitchen
Instead of recipes, this week let's revisit vinegar, because I have a reader's question to answer. After the discussion of the health aspects of vinegar, Catherine wrote to ask how to make vinegar. It turns out it's not as simple as keeping wine so long it spoils, although that may be where it began. Here is a general outline of the process; you should check with a brewing supply store or the extension service for more exact directions, or hit the library for some quality research time, before actually starting a project. You should also be aware that it is generally considered a bad idea to try to make wine and vinegar in the same space.

Making vinegar is a two-step process, in which sugars are converted to alcohol and then the alcohol is converted to acetic acid. The first part is the familiar fermentation of wine, cider, or beer (vinegar made from beer is called "alegar"), which in vinegar-making is called "vinegar stock." The best vinegars are made from a stock with an alcohol concentration of 9-12%, to which the bacteria Acetobacter aceti is added. This bacteria is sensitive to UV light, so the vinegar stock should be left undisturbed in the dark for the first two to three weeks. The container should be covered but not sealed, because the bacteria need oxygen. If a mat of solid matter -- a "mother" of vinegar -- forms, your vinegar is doing well, although its absence is no cause for concern. It should be removed once the vinegar is through fermenting, however. It can be used to create another vinegar (a bit like sourdough starter) or just discarded. After about four weeks, the vinegar should be ready to test; you can get a test kit that will tell you the sugar, alcohol, and acetic acid levels, or you can just taste it. Fresh vinegar has a sharp, intense flavor that will mellow as it ages. Once all the alcohol has fermented to acetic acid, the vinegar should be strained into airtight containers so the acetobacters won't continue to break the vinegar down into carbon dioxide and water. Vinegar is usually aged about six months once it is done fermenting.

Well, OK, one recipe; but keep in mind that this is still an overview for the curious and you should do more research before starting your first batch.

Maple Vinegar
950 grams maple syrup
800 grams live vinegar (red wine vinegar, or unpasteurized cider vinegar)
300 grams dark rum
200 grams water
Combine all the ingredients in a glass vessel. Cover the opening with cheesecloth and store the container in an undisturbed, dark place for at least four weeks. Test the vinegar for development. Once the alcohol has been completely fermented out of the stock, strain the vinegar and store it in sealed bottles or mason jars. It can be used immediately but will improve with age.
From: popsci.com

You can find more information at:
popsci.com
Virtual Museum of Bacteria
howstuffworks.com

Newsletters: 29 Sept. 2010

Excerpt from the Market Newsletter originally published on 29 Sept. 2010. View the full newsletter for all the photos and links.

Cooking, and reading about cooking
Your market manager, Connie, asked me about veggie burgers, which she was sure could be made at home at a considerable savings. I was surprised to find that neither of my good vegetable cookbooks had anything at all to say about vegetable patties, while my two favorite recipe sites had all kinds of variations. Here are the two most interesting, and I'll put some of the others up on the Market recipe pages sometime in the next couple of weeks.

>Veggie Burgers
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour
Cook onion and garlic in olive oil over low heat until tender, about 5 minutes. Mix in the carrots, squash, and zucchini; cook and stir for 2 minutes. Remove from heat and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour. Form the vegetable mixture into eight 3-inch-round patties and dredge in flour to lightly coat both sides. Grill on an oiled grate 5 minutes on each side, or until heated through and nicely browned.
From: AllRecipes.com

Indian Vegetable Patties
1.25 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño pepper, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Mix corn, carrot, potato, onion, spinach, flour, peas, cilantro, jalapeño, garlic, ginger, and cumin; season to taste and stir in egg. Form patties (3 tablespoons make a 3-inch-diameter patty) and place on large baking sheet. Refrigerate until firm, about 1 hour. Cook in oil over medium heat in batches until golden, about 4 min. per side, adding more oil as necessary. Serve with yogurt and chutney if desired.

From: Epicurious

Newsletters: 20 Mar, 2011

Excerpt from the Market Newsletter originally published on 20 Mar, 2011. View the full newsletter for all the photos and links.

In the garden
The WSU Master Gardeners recommend fertilizing this month. You can also divide late-blooming perennials, plant out those cabbage-family seedlings you started last month, and sow seeds for beets, chard, lettuce, onions, peas, potatoes, radishes, spinach and turnips directly outdoors.

In the kitchen
Did you expect a recipe for green punch or corned beef this month? Nah, you can get those anywhere. Did you know that the 16th of March is St. Urho's Day? St. Urho's Day was invented by Finnish-Americans in reply to all the uproar over St. Patrick, and is celebrated by wearing royal purple and Nile green and eating a traditional Finnish soup called mojakka. So this month you get mojakka recipes! OK, yeah, they're a little late, but think of all the planning time you have for next year.

Ancient Finnish Secret Mojakka
2 lbs. cod fillets
1 c. (or to taste) stout beer, such as Guinness
ca. 1/2 c. brown sugar
2 lbs. diced red potatoes
3 ribs celery, diced
ca. 12 green onions, diced
10 oz. frozen spinach, thawed
1 pt. heavy cream
1 lb. butter
1 pt. skim milk
Salt and pepper to taste
3/4 tsp. oregano
Dissolve brown sugar in beer in a skillet over medium-high heat. Add cod fillets and cook for about 5 minutes per side. Remove from heat and flake into bite-sized pieces. Boil potatoes until nearly tender. Combine cream, butter and skim milk and heat thoroughly. Add salt, pepper and oregano. Layer potatoes, celery, green onions, spinach and cod in a slow cooker. Stir in cream mixture. Cook on low for 3-4 hours.
Yield: About 3 quarts.

Mumu's Mojakka
1 lb. beef stew meat
3 qt. water
4 med. Yukon Gold potatoes, partially peeled, in bite-sized chunks
6 carrots, thickly sliced
1 med. rutabaga in bite-sized chunks
4-6 ribs celery, thickly diced
4 small turnips in bite-sized chunks
2-3 tsps. whole black peppercorns
1-2 tsps. whole allspice
Salt to taste
4 to 5 bay leaves
Combine beef and water and boil for 20 minutes; skim to clear broth. Add remaining ingredients. Bring to a boil; simmer about 20 min. until meat and vegetables are tender. Adjust seasonings. Continue to simmer to blend flavors.
Yield: 6-8 hearty servings.

Both from: Mojakka.com

Newsletters: 14 Sept. 2011

Excerpt from the Market Newsletter originally published on 14 Sept. 2011. View the full newsletter for all the photos and links.

In the belly
The eggplant, also called an aubergine, belongs to the nightshade family, along with tomatoes, potatoes, and peppers. Like tomatoes, it is really a fruit. When immature it contains toxins that can cause illness (but it grows out of it). People with arthritis and related issues should consider avoiding eggplant and its relatives, because the solanine they contain can be a problem for them. However, eggplant has also been used to reduce other kinds of swelling and bleeding, and to treat dysentery, so you'll have to make up your own mind whether to eat it or not. Eggplant is full of bioflavinoids, and the skin of the purple varieties contains another kind of anti-oxidant, anthocyanins. It has some nice B-complex vitamins, but it is more known for its minerals, especially manganese, copper, iron and potassium. It is also a very low-calorie fruit and provides plenty of fiber.

Eggplants probably originated in India or Southeast Asia, and was cultivated in China as early as the 5th century. The Moors brought it to Spain in the 8th century, and the Italians were trading with the Arabs for it in the 13th century. In India it is called brinjal, Australians call it an eggfruit, and West Africans call it garden fruit. Some use it to treat scorpion bites or frostbite.

In the kitchen
I went looking for some nice leek recipes because they looked so pretty, and of course I immediately ran up against my collection of Welsh recipes. So here are two traditional Welsh soups and a fairly modern chicken, just for variety.

Swp cennin a thatws (leek and potato soup)
3 leeks
1 lb. potatoes
2 oz butter
1 oz flour
3 pints chicken stock
1 c milk
3 sprigs parsley
salt, pepper
Trim leeks, wash thoroughly and slice finely. Peel and dice the potatoes. Place leeks and potatoes with 1 oz butter in a large saucepan. Cover and heat gently 5 min. until the leeks are very lightly coloured. Shake the saucepan gently to prevent the vegetables burning. Pour on the stock and simmer 3/4 hour. Melt the rest of the butter in a small saucepan and stir in the flour using a wooden spoon. Stir in the milk, making sure there are no lumps. Simmer 2-3 min. on a gentle heat and add to soup. Stir well and bring back to a boil. Serve hot, garnished with parsley.
From: The Welsh dresser : more recipes from Wales / by Sian Llewellyn. Cardiff : Emeralda, c1986.

Cawl Aberaeron (Aberayron broth)
1.5 lb. bacon
1 lb beef
1 white cabbage
1/2 lb. carrots
1/2 lb turnips
1/2 lb parsnips
1 lb potatoes
2 small leeks
oatmeal
salt, pepper
Wash and shred the cabbage. peel and cut up all the other vegetables. Dice the bacon and beef. Place the meat and all the vegetables except the leeks in a large saucepan; cover with water and season to taste. Simmer 2-2.5 hr. Add the leeks and continue heating for a further 10 min. Serve hot.
From: The Welsh kitchen : recipes from Wales / by Sian Llewellyn. Cardiff : Emeralda, 1972.

Chicken braised with leeks and figs
1 T butter
3 c coarsely chopped leek (ca. 4-5)
2 T flour
3/4 t salt
1/4 t pepper
4 chicken drumsticks, skinned (4 oz ea.)
4 chicken thighs, skinned (4 oz ea.)
2 c dry white wine
2 T balsamic vinegar
1 T honey
6 parsley sprigs
1 sprig thyme
16 medium light-skinned fresh figs, halved (ca. 1.5 lb)
1 T chopped fresh parsley, for garnish
thyme sprigs, for garnish
Melt butter in a large nonstick skillet over med-high. Add leeks; saute 5 min or until tender. Remove leeks from pan and set aside. Combine flour, salt, pepper, chicken in a plastic bag and shake to coat. Place chicken in the skillet and brown on all sides, ca. 10 min. Return leeks to pan and add wine, vinegar, honey, parsley, thyme. Bring to a boil, cover and reduce heat. Simmer 15 min. Add figs and simmer another 10 min. or until chickien is done. Remove parsley and thyme sprigs. Sprinkle with parsley and thyme garnish if desired.
From: Cooking light, Aug. 2004.

Newsletters: 7 Sept, 2011

Excerpt from the Market Newsletter originally published on 7 Sept, 2011. View the full newsletter for all the photos and links.

In the garden
The WSU Master Gardeners say that this is the time to plant winter cabbage, choi, and mustard, as well as all that harvesting. Water trees and shrubs less to harden them off, and keep your flowers picked (or at least dead-headed).

In the kitchen
Since we're in full harvest season (i.e. somewhere between the end of apricots and the beginning of winter squash), how about another round of preserving recipes? There's already some information in the Market recipe pages, including such classic recipes as dilly beans, kale chips, and two kinds of green tomato relish, but if a little's good, more must be better, right?

Sweet onion and fennel relish (What can I say? I like fennel--ed.)
8 oz. sweet onion, sliced into thin half-circles
10 oz. fennel, sliced into thin half-circles
1 swet red pepper in thin strips
2.5 tsp. pickling salt, divided
1.5 c white wine vinegar
0.5 c water
0.25 c sugar
2 bay leaves
8 black peppercorns
Place onion, fennel, and red pepper in a non-reactive bowl and sprinkle with 2 tsp. salt. Toss and let stand 4 hours. Rinse well and drain thoroughly. Bring vinegar, water, sugar, and 1/2 tsp. salt to a boil in a large non-reactive saucepan; add vegetables and return to a boil, stirring constantly. Remove from heat. Pack vegetables into hot jars and cover with cooking liquid, leaving 1/2 inch headspace. Distribute bay leaves and peppercorns among jars. Process 10 min. for half pints, 15 min. for pints.

Peach mint salsa
2 c peaches, peeled and chopped (about 4)
0.25 c finely chopped red onion
0.25 c finely chopped sweet green pepper
1 Tbsp. finely chopped jalapeño pepper
2 Tbsp. honey
0.25 tsp. pickling salt
grated rind and juice of 1 lime
2 Tbsp. finely chopped fresh mint
Combine all ingredients except mint in a non-reactive saucepan and bring to a boil. Gently boil, uncovered, 5 min., stirring occasionally. Add mint and cook 1 min. more. Ladle into half-pint jars, leaving 1/2 inch headspace. Process 20 min.

Asian plum sauce
9 purple plums, washed, pitted, and finely chopped (about 1.5 lb./1.75 c)
1.5 c brown sugar
1 c cider vinegar
1.5 tsp. salt
1.5 c onion, finely chopped
3 garlic cloves, crushed
0.25 c raisins
2 tsp. soy sauce
0.25 tsp. chili powder
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground allspice
Bring plums, sugar, vinegar, and salt to a boil in a non-reactive saucepan; boil gently, uncovered, 3 min., stirring occasionally. Add onion, garlic, raisins, soy sauce, and spices; return to a boil. Boil gently 45 min, stirring occasionally, until mixture is thickened. Ladle into hot half-pint jars leaving 1/2 inch of headspace; process 15 min.

All from: The complete book of small-batch preserving : over 300 delicious recipes to use year-round / Ellie Topp and Margaret Howard. Firefly Books, c2007.

Newsletters: 17 Feb, 2011

Excerpt from the Market Newsletter originally published on 17 Feb, 2011. View the full newsletter for all the photos and links.

Leaf buds are beginning to show on the trees and sunny days make us long for the summer to come, but the calendar says there's still a month to go before spring officially begins. There is still time for winter to get in a few last licks, and that sunshine means it's cold out there (at my house we say "Gaia has kicked off the blankets" on sunny winter days).

One of the earliest signs of spring is the arrival of seed catalogs. This is a traditional time for planning the garden to come. We've had about all the long winter rest we can stand and begin to look out there and ask "Is the ground workable yet?" and "Can I possibly get away with planting something -- a few peas, even?" The WSU Master Gardeners say you can plant bare-root roses and fruit trees on warmer February days, and even start broccoli, cabbage, and cauliflower seedlings indoors if you give them extra light.

However, there is still plenty of time for snuggling up with a good book and a hot drink, filling the house with the aromas of rich stews and soups simmering on the stove, and watching the wind and rain from the warm side of the window.

About that food...
In winter we dream of hot drinks by a warm fire, images in shades of red and glowing gold (in summer the dreams turn cool blue and white, and we want ice in our drinks; it is the nature of humans to be dissatisfied). Here are a few alternatives to the standard cocoa, with or without marshmallows and a shot of something. You're on your own for the firewood and quilt.

Bicerin
2 c whole milk
2 c hot strong brewed coffee
3 oz bittersweet or semisweet chocolate, finely chopped
3 Tbsp. sugar, or to taste
1/4 t orange flower water, to taste (optional)
Bring milk just to a boil. Whisk coffee with chocolate and sugar until smooth, then whisk in hot milk and orange flower water. Adjust sugar.
From: The chocolate deck : 50 luscious indulgences / by Lori Longbotham. Chronicle Boks, c2005, which says this was a favorite drink of cafe society in Turin, Italy during the nineteenth century.

Hot spiced orange juice
1 can orange juice concentrate
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla
Pour all ingredients into 5 cups of water. Bring to a slow boil. Serve hot.
From: 1st Traveler's Choice Internet Cookbook.

Hot vanilla
1 c milk
1 tsp. honey
1 drop vanilla extract
pinch ground cinnamon
Heat milk without boiling; mix in remaining ingredients thoroughly. Serve immediately.
Source unknown.

Winter reading, winter dreaming
Seed catalogues / by the Smithsonian Institution. Zebra Pub., 2010.

The way we ate : Pacific Northwest cooking, 1843-1900 / by Jacqueline Williams. Washington State University, 1996.

Thanks for your interest in our community and its market.

Your Market correspondent,
Dana


One kind word can warm three winter months.
-- Japanese proverb --

If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.
-- Anne Bradstreet --

Winter is nature's way of saying, "Up yours."
-- Robert Byrne --

There are many in this old world of ours who hold that things break about even for all of us. I have observed for example that we all get about the same amount of ice. The rich get it in the summertime and the poor get it in the winter.
-- Bat Masterson --

The problem with winter sports is that – follow me closely here – they generally take place in winter.
-- Dave Barry --

Newsletters: 10 Aug, 2011

Excerpt from the Market Newsletter originally published on 10 Aug, 2011. View the full newsletter for all the photos and links.

In the garden
The WSU Master Gardeners suggest sowing extra beets and spinach for fall harvesting this month, ordering fall bulbs, and harvesting all your beautiful produce (or in my case, the pea; I'm a lousy gardener).

In the kitchen
I've been thinking about beet recipes for several weeks now; this week I finally did something about it.

Beet Chocolate Cake
1.75 cups flour
0.5 teaspoon salt
3 large eggs
1.5 cups pureed beets
1 teaspoon vanilla
1.5 teaspoons baking soda
1.5 cups sugar
1 cup vegetable oil
2 oz. melted and cooled unsweetened chocolate
powdered sugar, for garnish
Sift together flour, baking soda and salt. Combine sugar, eggs, and oil; beat with an electric mixer set at medium speed for 2 minutes. Add beets, chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack; cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar if desired.
Source unknown.

Beet relish
4 c chopped cooked beets
4 c chopped cabbage
1 c chopped onion
1 c chopped sweet red peppers
2 T grated horseradish
1.5 c sugar
3 c vinegar
1 T salt
Mix all ingredients and bring to a boil for 10 min. Pack into hot sterilized jars and seal.
From: The home canning and preserving book / by Ann Seranne. Barnes & Noble Books, 1975.

Grilled whole beets with fresh ginger-orange sauce
2 Tbsp. mayonnaise
4 Tbsp orange juice
1/2 c unpeeled, grated ginger
2 lb. large beets (at least tennis-ball size), scrubbed
Combine mayonnaise and orange juice in a non-reactive container. Gather the grated ginger into your hands and squeeze tightly to express as much of the juice as possible; add ginger juice to mayonnaise mixture and refrigerate. Preheat a gas grill with all the burners on high for 10-15 min. Trim tops and roots from beets. Turn one burner off and reduce the other(s) to medium. Place beets over the burner that is off, close the lid, and cook 20-40 min., turning occasionally, until tender and easily pierced with a sharp knife. Peel and slice the beets and top with sauce.
From: The gas grill gourmet : great grilled food for everyday meals and fantastic feasts / A. Cort Sinnes with John Puscheck. Harvard Common Press, c1996.

Newsletters: 13 July, 2011

Excerpt from the Market Newsletter originally published on 13 July, 2011. View the full newsletter for all the photos and links.

In the garden
The WSU Master Gardeners say July is a good time to start planning for fall and winter crops. Start broccoli, cabbage, and kale for transplanting; plant carrots, peas, and rutabagas directly. Normally beans, cucumbers, and summer squash come on in July but they may be a little late this year. Keep an eye on the zucchini, though, so they don't sneak up on you and get too big for anything but zucchini bread before you pick them. There's always Sneak Some Zucchini Onto Your Neighbor's Porch night (8 Aug.) but the more you catch at the 6-inch stage, the quicker you'll be able to get rid of the ones you missed.

This also a good time to stop watering your lawn and let it go dormant. It'll get rather brown but I promise it'll spring right back when the fall rains begin (whether you want it to or not), and you won't have to mow it for most of August. That'll give you more time for wandering the night with overgrown zucchini.

In the kitchen
I'm told July is Nectarine and Garlic Month -- I hope that doesn't mean we should eat them together! As tempted as I am to go hunting for recipes that use both (come to think of it, I may have one), I think it's time for some more exotic (or at least unusual) summer drinks.

Bee sting
1 Tbsp honey, warmed if possible
1 Tbsp balsamic or raspberry vinegar
1.5 cup seltzer or sparkling water, chilled
ice cubes
Combine honey and vinegar; add water and stir once. Serve over ice.
Source unknown

Salty puppy
coarse salt
crushed ice
1 cup grapefruit juice
club soda, chilled
fresh mint, for garnish (optional)
Moisten rims of 2 glasses and dip in salt. Fill with ice and divide juice between them. Fill with club soda.
Source unknown

Lotus blossom
1 ripe banana, peeled and chunked
1 ripe peach, peeled, pitted, and chunked
1 ripe nectarine, "
dash almond extract
24 oz. chilled ginger ale
Puree all ingredients except ginger ale until smooth. Pour ca. 1 c each into 5 tall glasses and fill with ginger ale. Stir gently.
Source unknown

Newsletters: 8 June, 2011

Excerpt from the Market Newsletter originally published on 8 June, 2011. View the full newsletter for all the photos and links.

In the garden
The WSU Master Gardeners say this is the time to plant fall perennials such as asters and chrysanthemums, and the second round of early greens. The watering season begins in June, usually about a week and a half before I realize it (which is why I shop at the Farmers' Market instead of trying to grow my own).

In the kitchen
Radishes are also in season now, so I thought I'd see if I could find something interesting to do with them. Epicurious was happy to oblige.

Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfer to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011

Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006