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].
16 April, 2017
12 April, 2017
Savory Black Pepper–Parmesan Cookies
2 hard-boiled egg yolks, pressed through a fine sieve
2 cups flour
1 cup Parmesan cheese, finely grated
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
3/4 cup chilled butter, chopped
2 Tbsp. heavy cream
In a food processor, pulse yolks, flour, Parmesan cheese, salt, and pepper. Add butter and pulse until it reaches the texture of coarse meal. Add cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper to 1/2 inch thickness. Place dough, still in the paper, on a baking sheet and freeze for 10 minutes. Remove top sheet of paper and bake 10 minutes at 350F. Remove from oven, cut into 1 1/2-inch diamonds, and return to oven to bake until golden brown, another 18–20 minutes. Cool on baking sheet placed on a wire rack.
Yield: about 6 dozen.
Adapted from a recipe by Bon Appétit.
Some more recipes to help use up all those Easter eggs:
Incredible Egg recipe collection
Curried egg salad sandwiches
Gribiche (hard-boiled egg) dressing, which can be used to make:
Arctic char with greens and gribiche dressing
New potatoes with Parmesan, black pepper, and gribiche dressing
Sauteed asparagus and morels with gribiche dressing
Bacon and egg tortellini
Campanelle with eggs and capers
And here's a set of recipes for natural egg dyes to help start the whole circus off.
Getting the shells off
As Farmers' Market shoppers, you've no doubt noticed that those lovely fresh eggs tend to cling to their shells when boiled. One way to avoid this problem (or at least attempt to) is to buy your eggs a month in advance and let them age, or buy them at a supermarket where it's been done for you. However, since egg production increases as the chickens get more daylight, there will be more eggs closer to Easter, and anyway who wants to eat old eggs? Another option a hen-keeping friend suggests is to leave the eggs on the kitchen counter 1-2 days before cooking, which has a similar effect and adds the advantage of bringing the eggs to room temperature, which helps keep them from cracking when you cook them.
One trick I've had good luck with is to peel the eggs as soon as they're cool enough to handle; not, alas, an option if you need to refrigerate the eggs overnight so you can hide them in the morning. This leaves us with the nearly-as-effective technique of peeling them under warm running water, angling the egg so the water has as good a chance as possible to seep in between the egg and shell. Yes, this goes against food safety advice, so work carefully and consider the risk. Leave the eggs in the fridge until the last moment (giving them a good many hours to rechill after being found) and work with a pot of very cold water at hand to drop the eggs into as soon as they're naked.
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 cups flour
1 cup Parmesan cheese, finely grated
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
3/4 cup chilled butter, chopped
2 Tbsp. heavy cream
In a food processor, pulse yolks, flour, Parmesan cheese, salt, and pepper. Add butter and pulse until it reaches the texture of coarse meal. Add cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper to 1/2 inch thickness. Place dough, still in the paper, on a baking sheet and freeze for 10 minutes. Remove top sheet of paper and bake 10 minutes at 350F. Remove from oven, cut into 1 1/2-inch diamonds, and return to oven to bake until golden brown, another 18–20 minutes. Cool on baking sheet placed on a wire rack.
Yield: about 6 dozen.
Adapted from a recipe by Bon Appétit.
Some more recipes to help use up all those Easter eggs:
Incredible Egg recipe collection
Curried egg salad sandwiches
Gribiche (hard-boiled egg) dressing, which can be used to make:
Arctic char with greens and gribiche dressing
New potatoes with Parmesan, black pepper, and gribiche dressing
Sauteed asparagus and morels with gribiche dressing
Bacon and egg tortellini
Campanelle with eggs and capers
And here's a set of recipes for natural egg dyes to help start the whole circus off.
Getting the shells off
As Farmers' Market shoppers, you've no doubt noticed that those lovely fresh eggs tend to cling to their shells when boiled. One way to avoid this problem (or at least attempt to) is to buy your eggs a month in advance and let them age, or buy them at a supermarket where it's been done for you. However, since egg production increases as the chickens get more daylight, there will be more eggs closer to Easter, and anyway who wants to eat old eggs? Another option a hen-keeping friend suggests is to leave the eggs on the kitchen counter 1-2 days before cooking, which has a similar effect and adds the advantage of bringing the eggs to room temperature, which helps keep them from cracking when you cook them.
One trick I've had good luck with is to peel the eggs as soon as they're cool enough to handle; not, alas, an option if you need to refrigerate the eggs overnight so you can hide them in the morning. This leaves us with the nearly-as-effective technique of peeling them under warm running water, angling the egg so the water has as good a chance as possible to seep in between the egg and shell. Yes, this goes against food safety advice, so work carefully and consider the risk. Leave the eggs in the fridge until the last moment (giving them a good many hours to rechill after being found) and work with a pot of very cold water at hand to drop the eggs into as soon as they're naked.
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.
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
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: 13 Oct, 2010
Excerpt from the Market Newsletter originally published on 13 Oct, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Last week I got a request for green tomato recipes, and especially fried green tomatoes. When I was growing up, green tomatoes always went into relish (I never heard of fried green tomatoes until the movie came out) so I've given you my mom's green tomato relish for the second recipe. About this time of year she'd start watching the weather forecast for frost (this was in Spokane, you see), and when it was likely to freeze she'd go out and pick all the tomatoes, ripe or not. The red ones got eaten right away, the green ones got put aside for relish, and the in-between ones went on the kitchen windowsill to see if they'd ripen (the cats always managed to knock at least one off, but they were too green to squish so Mom put up with it). Then the food grinder would come out and the relish-making would begin. This was a rather messy undertaking, because no matter what we did the grinder dripped. There was a big yellow plastic bowl that went on the floor under the grinder (the rest of the year it was used for popcorn) but it didn't catch all the splashes. Everybody in the house took turns turning the handle (funny how Dad always had errands to run...) and the kitchen filled with steam from the sterilizing jars while we cranked, it seemed, for hours. Enjoy!
Fried green tomatoes
1/4 lb thick-sliced bacon, finely diced
1.5 lb green tomatoes, sliced 1/4 inch thick
1/2 c coarse yellow cornmeal
salt and pepper to taste
Fry bacon until just beginning to crisp. Reserve bacon and fat separately. Press tomato slices into cornmeal until well coated on both sides. Cook tomatoes in some of the bacon fat 5-6 min. on each side, until golden; wipe out pan between batches to avoid burning loose cornmeal. Season to taste and sprinkle with bacon bits.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Green tomato relish
Put the following 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 peppers
4 green 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: Dorothy Huffman's recipe collection
Cooking, and reading about cooking
Last week I got a request for green tomato recipes, and especially fried green tomatoes. When I was growing up, green tomatoes always went into relish (I never heard of fried green tomatoes until the movie came out) so I've given you my mom's green tomato relish for the second recipe. About this time of year she'd start watching the weather forecast for frost (this was in Spokane, you see), and when it was likely to freeze she'd go out and pick all the tomatoes, ripe or not. The red ones got eaten right away, the green ones got put aside for relish, and the in-between ones went on the kitchen windowsill to see if they'd ripen (the cats always managed to knock at least one off, but they were too green to squish so Mom put up with it). Then the food grinder would come out and the relish-making would begin. This was a rather messy undertaking, because no matter what we did the grinder dripped. There was a big yellow plastic bowl that went on the floor under the grinder (the rest of the year it was used for popcorn) but it didn't catch all the splashes. Everybody in the house took turns turning the handle (funny how Dad always had errands to run...) and the kitchen filled with steam from the sterilizing jars while we cranked, it seemed, for hours. Enjoy!
Fried green tomatoes
1/4 lb thick-sliced bacon, finely diced
1.5 lb green tomatoes, sliced 1/4 inch thick
1/2 c coarse yellow cornmeal
salt and pepper to taste
Fry bacon until just beginning to crisp. Reserve bacon and fat separately. Press tomato slices into cornmeal until well coated on both sides. Cook tomatoes in some of the bacon fat 5-6 min. on each side, until golden; wipe out pan between batches to avoid burning loose cornmeal. Season to taste and sprinkle with bacon bits.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Green tomato relish
Put the following 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 peppers
4 green 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: Dorothy Huffman's recipe collection
05 April, 2017
Newsletters: 5 Oct., 2011
Excerpt from the Market Newsletter originally published on 5 Oct., 2011. View the full newsletter for all the photos and links.
In the belly
I've written about CSA shares before, but this seems like a good time to remind you of all the great vendors we have who are joining the CSA parade. Mostly I've spoken of the advantages to the farmers and other producers, who love to have those advance sales and a little predictable income, and also just enjoy having a personal relationship with their best customers. This time I'm going to say a little about the advantages to the customer, beyond the discount. You, too, benefit from a personal relationship with your farmer (or baker, or soap-maker, or...), with special frills such as first-of-the-season produce, limited-run specialties, farm news, and deals on, or first shot at, additional products. A traditional produce CSA can also help you eat better, because you've got this huge box of beautiful vegetables and there's another one coming! You get to try new things with the help and advice of your personal farmer, often including preparation instructions and recipes in your CSA newsletter. Not sure you want to try new things? Most farmers will let you trade what you won't use for something you will.
...
In the kitchen
How about recipes from CSA newsletters to go with the CSA information? Here are some late-season selections from our two "anchor" farms. No, it's not at all that I'm rushed and lazy, they just fit in so well... OK, it's because I'm surrounded by half-packed moving boxes and don't know where I put the inspiration.
Creamy Potato and Parsnip Gratin
8 potatoes, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1 clove garlic, halved
1 teaspoon thyme
salt and pepper to taste
2 c whipping cream or yogurt
Generously butter a 13x9-inch baking dish and rub with garlic. Arrange a single layer of potatoes in dish. Sprinkle lightly with a little of the thyme, salt and pepper. Add a layer of parsnips. Sprinkle with seasonings. Repeat layers with remaining vegetables. Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375 degree F oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.
Variations: Butternut squash, kohlrabi, or celeriac may be added to the vegetables. Maple syrup may be added to the cream.
From: Left Foot Organics CSA News, October 16, 2008
Sweet and Sour Peppers
1/4 cup catsup
1/4 cup soy sauce
1/3 cup cider vinegar
1/4 cup brown sugar
3/4 cup water
1 tablespoon corn starch dissolved in 2 tbsp water
3 tablespoons vegetable oil
2 cloves garlic, minced
2 cups very thinly sliced onions
2 large red bell peppers, cut into thin strips
2 large green bell peppers, cut into thin strips
1 can baby corn, drained
1 1/2 cups cashews
Combine catsup, soy sauce, vinegar, brown sugar, water, and cornstarch to make a sauce. Heat oil in wok or large skillet and stir-fry garlic and onions for 3-4 minutes. Add peppers; add 2-3 tablespoons water if necessary to prevent scorching. When peppers and onions begin to soften, add corn and cashews. Stir fry 1 minute, then add sauce mixture and let simmer another minute.
From: Moosewood Restaurant Cooks at Home, as quoted in The Kirsop Farm news, October 14, 2009
Red Cabbage with Apricots
2 1/2 lbs. red cabbage, sliced thin
1 cup chopped dried apricots
1/4 cup honey
2 tablespoons lemon juice
1/2 cup dry red wine
Salt to taste
Combine cabbage and apricots in a slow cooker. Mix honey and juice; drizzle over cabbage mixture. Add wine; cover slow cooker and cook on LOW until cabbage is very tender (5 1/2 to 6 1/2 hours). Season to taste with salt.
From: Left Foot Organics CSA News, October 22, 2009
Fennel with Parmesan Cheese
2 pounds fennel bulbs, washed and trimmed
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, in small pieces
salt and pepper to taste
Heat oven to 400 degrees. Blanch or steam fennel 8-15 minutes, until tender but firm. Cool and quarter, leaving a thin layer of the core to hold the bulb together. Arrange cut side up in a buttered 1 1/2 quart baking dish. Cover with cheese and butter and season with salt and pepper. Bake 20-25 minutes until cheese is lightly browned.
From: Victory Garden Cookbook, as quoted in The Kirsop Farm news, October 13, 2010
In the belly
I've written about CSA shares before, but this seems like a good time to remind you of all the great vendors we have who are joining the CSA parade. Mostly I've spoken of the advantages to the farmers and other producers, who love to have those advance sales and a little predictable income, and also just enjoy having a personal relationship with their best customers. This time I'm going to say a little about the advantages to the customer, beyond the discount. You, too, benefit from a personal relationship with your farmer (or baker, or soap-maker, or...), with special frills such as first-of-the-season produce, limited-run specialties, farm news, and deals on, or first shot at, additional products. A traditional produce CSA can also help you eat better, because you've got this huge box of beautiful vegetables and there's another one coming! You get to try new things with the help and advice of your personal farmer, often including preparation instructions and recipes in your CSA newsletter. Not sure you want to try new things? Most farmers will let you trade what you won't use for something you will.
...
In the kitchen
How about recipes from CSA newsletters to go with the CSA information? Here are some late-season selections from our two "anchor" farms. No, it's not at all that I'm rushed and lazy, they just fit in so well... OK, it's because I'm surrounded by half-packed moving boxes and don't know where I put the inspiration.
Creamy Potato and Parsnip Gratin
8 potatoes, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1 clove garlic, halved
1 teaspoon thyme
salt and pepper to taste
2 c whipping cream or yogurt
Generously butter a 13x9-inch baking dish and rub with garlic. Arrange a single layer of potatoes in dish. Sprinkle lightly with a little of the thyme, salt and pepper. Add a layer of parsnips. Sprinkle with seasonings. Repeat layers with remaining vegetables. Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375 degree F oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.
Variations: Butternut squash, kohlrabi, or celeriac may be added to the vegetables. Maple syrup may be added to the cream.
From: Left Foot Organics CSA News, October 16, 2008
Sweet and Sour Peppers
1/4 cup catsup
1/4 cup soy sauce
1/3 cup cider vinegar
1/4 cup brown sugar
3/4 cup water
1 tablespoon corn starch dissolved in 2 tbsp water
3 tablespoons vegetable oil
2 cloves garlic, minced
2 cups very thinly sliced onions
2 large red bell peppers, cut into thin strips
2 large green bell peppers, cut into thin strips
1 can baby corn, drained
1 1/2 cups cashews
Combine catsup, soy sauce, vinegar, brown sugar, water, and cornstarch to make a sauce. Heat oil in wok or large skillet and stir-fry garlic and onions for 3-4 minutes. Add peppers; add 2-3 tablespoons water if necessary to prevent scorching. When peppers and onions begin to soften, add corn and cashews. Stir fry 1 minute, then add sauce mixture and let simmer another minute.
From: Moosewood Restaurant Cooks at Home, as quoted in The Kirsop Farm news, October 14, 2009
Red Cabbage with Apricots
2 1/2 lbs. red cabbage, sliced thin
1 cup chopped dried apricots
1/4 cup honey
2 tablespoons lemon juice
1/2 cup dry red wine
Salt to taste
Combine cabbage and apricots in a slow cooker. Mix honey and juice; drizzle over cabbage mixture. Add wine; cover slow cooker and cook on LOW until cabbage is very tender (5 1/2 to 6 1/2 hours). Season to taste with salt.
From: Left Foot Organics CSA News, October 22, 2009
Fennel with Parmesan Cheese
2 pounds fennel bulbs, washed and trimmed
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, in small pieces
salt and pepper to taste
Heat oven to 400 degrees. Blanch or steam fennel 8-15 minutes, until tender but firm. Cool and quarter, leaving a thin layer of the core to hold the bulb together. Arrange cut side up in a buttered 1 1/2 quart baking dish. Cover with cheese and butter and season with salt and pepper. Bake 20-25 minutes until cheese is lightly browned.
From: Victory Garden Cookbook, as quoted in The Kirsop Farm news, October 13, 2010
Newsletters: 6 Oct, 2010
Excerpt from the Market Newsletter originally published on 6 Oct, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
There are two things I associate with October: the return of stew weather and, of course, Halloween. It's a bit early for the latter but it just so happens that my favorite stew recipe was written with spookiness in mind. I'm going to share it with you anyway because it's a perfectly good dish and you don't have to tell people that's supposed to be maggots in there. You can even leave them out if you want.
Maggot Stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
Here's a simple, less... adventurous stew for the slow-cooker:
Apple Cider Stew
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low for 10-12 hours. Thicken gravy.
Source unknown.
Cooking, and reading about cooking
There are two things I associate with October: the return of stew weather and, of course, Halloween. It's a bit early for the latter but it just so happens that my favorite stew recipe was written with spookiness in mind. I'm going to share it with you anyway because it's a perfectly good dish and you don't have to tell people that's supposed to be maggots in there. You can even leave them out if you want.
Maggot Stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
Here's a simple, less... adventurous stew for the slow-cooker:
Apple Cider Stew
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low for 10-12 hours. Thicken gravy.
Source unknown.
29 March, 2017
Newsletters: 28 Sept. 2011
Excerpt from the Market Newsletter originally published on 28 Sept. 2011. View the full newsletter for all the photos and links.
In the belly
This seems like a good time to look at stress. Stress is, at heart, the feeling that things are out of control. It can be counteracted to a certain extent just by taking charge of your life -- if not of the events themselves, then at least of your reactions to those events. This is at the heart of stress management. Nothing can really stress you out without your permission, but of course just not worrying about it isn't that easy. There are all kinds of techniques out there for dealing with stress, and we all have our own methods as well -- some healthy, some not so good. Some popular methods of stress management are over-eating, smoking, and excessive drinking; healthier options include meditation and relaxation in many forms, exercise, laughter, gratitude, altruism, various sorts of social activity, improved time management, counseling, journaling, and various sorts of "me-time" or self-care (I was going to say self-indulgence but that has negative connotations; that's what we're really talking about here, though). Stress has a bad reputation these days, but a certain amount of stress is actually good for you, and keeps life from being boring. Too little stress can lead to depression. The trick is finding the right balance.
Standard disclaimer: I'm a librarian, not a doctor. Make up your own mind and don't believe anything just because I put it in this newsletter.
In the kitchen
A friend of mine just bought 30 lbs. of onions for the winter. I can't imagine what she's going to do with them all. She says she puts them in everything.
Cabbage with red onion and apple
1 large apple, cored but not peeled, shredded
2 med. carrots, scraped and shredded
10 oz shredded cabbage
6 oz shredded red onion
1 t cumin
3/4 t ground coriander
pepper
Place all ingredients in a pot over med-low heat. Stir, cover, cook 6-8 min. until soft.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Caramelized onion and parsnip soup
2 T butter
3 large onions, halved and thinly sliced
2 T light brown sugar
1 c dry white wine
3 large parsnips, peeled and chopped
5 c vegetable stock
1/4 c cream
fresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onions and sugar and cook over low heat for 10 min. Add the wine and parsnips and simmer, covered, for 20 min. or until the onions and parsnips are golden and tender. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 10 min. Cool slightly, then place in a blender or food processor and blend in batches until smooth. Season. Drizzle with a little cream and sprinkle with fresh thyme leaves.
From: Bowl food / edited by Kay Scarlett.
Pickled onions
16 white boiling onions (about 1 lb.)
2 tsp. coriander seeds
1 tsp. fennel seeds
1 Tbsp. coarse salt
1 c white wine vinegar
1 c water
3 Tbsp. sugar
Bring all ingredients to a gentle simmer in a non-reactive saucepan; simmer, covered, 10 min. Remove from heat and let cool, still covered. Pour into a 1-quart jar and refrigerate at least 12 hours; keeps up to two weeks.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
In the belly
This seems like a good time to look at stress. Stress is, at heart, the feeling that things are out of control. It can be counteracted to a certain extent just by taking charge of your life -- if not of the events themselves, then at least of your reactions to those events. This is at the heart of stress management. Nothing can really stress you out without your permission, but of course just not worrying about it isn't that easy. There are all kinds of techniques out there for dealing with stress, and we all have our own methods as well -- some healthy, some not so good. Some popular methods of stress management are over-eating, smoking, and excessive drinking; healthier options include meditation and relaxation in many forms, exercise, laughter, gratitude, altruism, various sorts of social activity, improved time management, counseling, journaling, and various sorts of "me-time" or self-care (I was going to say self-indulgence but that has negative connotations; that's what we're really talking about here, though). Stress has a bad reputation these days, but a certain amount of stress is actually good for you, and keeps life from being boring. Too little stress can lead to depression. The trick is finding the right balance.
Standard disclaimer: I'm a librarian, not a doctor. Make up your own mind and don't believe anything just because I put it in this newsletter.
In the kitchen
A friend of mine just bought 30 lbs. of onions for the winter. I can't imagine what she's going to do with them all. She says she puts them in everything.
Cabbage with red onion and apple
1 large apple, cored but not peeled, shredded
2 med. carrots, scraped and shredded
10 oz shredded cabbage
6 oz shredded red onion
1 t cumin
3/4 t ground coriander
pepper
Place all ingredients in a pot over med-low heat. Stir, cover, cook 6-8 min. until soft.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Caramelized onion and parsnip soup
2 T butter
3 large onions, halved and thinly sliced
2 T light brown sugar
1 c dry white wine
3 large parsnips, peeled and chopped
5 c vegetable stock
1/4 c cream
fresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onions and sugar and cook over low heat for 10 min. Add the wine and parsnips and simmer, covered, for 20 min. or until the onions and parsnips are golden and tender. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 10 min. Cool slightly, then place in a blender or food processor and blend in batches until smooth. Season. Drizzle with a little cream and sprinkle with fresh thyme leaves.
From: Bowl food / edited by Kay Scarlett.
Pickled onions
16 white boiling onions (about 1 lb.)
2 tsp. coriander seeds
1 tsp. fennel seeds
1 Tbsp. coarse salt
1 c white wine vinegar
1 c water
3 Tbsp. sugar
Bring all ingredients to a gentle simmer in a non-reactive saucepan; simmer, covered, 10 min. Remove from heat and let cool, still covered. Pour into a 1-quart jar and refrigerate at least 12 hours; keeps up to two weeks.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
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
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
22 March, 2017
Newsletters: 21 Sept. 2011
Excerpt from the Market Newsletter originally published on 21 Sept. 2011. View the full newsletter for all the photos and links.
In the belly
It's pickling season, so I thought I'd do a little research on vinegar. I know vinegar as an old thirst-quencher; Roman legionaries added it to their water both to kill whatever might be in there and for its rehydrating properties. You can make your own old-fashioned sports drink by mixing 1 c sugar, 1 Tbsp. ginger, and 6 Tbsp. vinegar into 2 quarts of water, but I've heard it's only drinkable if you really need it. It is also widely used as a mild antiseptic, deodorizer, and cleaner -- adding a dollop of white vinegar to your laundry helps eliminate that winter mistiness; a dab on insect bites keeps them from itching. Dilute cider vinegar is said to be good for the skin and is sometimes used as a sunburn remedy. Whatever your health problem, you can probably find someone to tell you vinegar is the cure, and someone else to tell you that's nonsense. Until a lot more research is done, all that can be said for sure is that, while it doesn't offer any great nutritional surprises, its acetic acid helps with digestion and the absorption of important minerals.
In the kitchen
Here we are with corn in season again, but last year when I looked for corn recipes they mostly involved cutting it off the cob, which I think is a waste. I suppose you could go all '50s and put it (cob and all) into a casserole, pour condensed cream-of-mushroom soup over it, and bake it, but that sounds like a waste as well. I'll leave you to boil or roast it, and give you some interesting fruit recipes instead.
Fruit pizza
Crust:
1 c. shortening/margarine
1 1/2 c. sugar
2 3/4 c. flour
2 eggs
2 t. cream of tartar
1/4 t. salt (optional)
1 t. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger; it's pretty thick at 10" dia.). Bake 10-15 min. at 350. Let cool.
Topping:
16 oz. cream cheese
6 T. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes canned mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 c. fruit juice, sweetened if necessary
4 T corn starch
Cook, stirring, until thick (this step is very important; failure to cook the glaze will require sponging down the inside of the fridge). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own; if it seems reluctant, refrigerate.
From: Dorothy Huffman's collection
Peach milk shake
3 sm. peaches, skinned, pitted, and roughly chopped
1.25 c milk
1 T superfine sugar
1 T apricot or peach brandy (optional)
grated chocolate for garnish
Place all ingredients except grated chocolate in a blender and process until smooth. Chill, garnish, and serve.
From: Fruit fandango / Moya Clarke. Chartwell Books, c1994.
Peach duff
1/4 c butter
1 c flour
3 tsp. baking powder
1/4 tsp. salt
1/2 c sugar
2/3 c milk
1.5 lb peaches (4-6), peeled and thickly sliced
Melt butter in an 8-inch square baking dish. Sift flour, baking powder, salt, sugar together; gradually add milk and stir just until moistened. Spoon batter evenly onto melted butter and arrange peach slices on top. Bake 35 min. at 375F. Serve warm.
From: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.
In the belly
It's pickling season, so I thought I'd do a little research on vinegar. I know vinegar as an old thirst-quencher; Roman legionaries added it to their water both to kill whatever might be in there and for its rehydrating properties. You can make your own old-fashioned sports drink by mixing 1 c sugar, 1 Tbsp. ginger, and 6 Tbsp. vinegar into 2 quarts of water, but I've heard it's only drinkable if you really need it. It is also widely used as a mild antiseptic, deodorizer, and cleaner -- adding a dollop of white vinegar to your laundry helps eliminate that winter mistiness; a dab on insect bites keeps them from itching. Dilute cider vinegar is said to be good for the skin and is sometimes used as a sunburn remedy. Whatever your health problem, you can probably find someone to tell you vinegar is the cure, and someone else to tell you that's nonsense. Until a lot more research is done, all that can be said for sure is that, while it doesn't offer any great nutritional surprises, its acetic acid helps with digestion and the absorption of important minerals.
In the kitchen
Here we are with corn in season again, but last year when I looked for corn recipes they mostly involved cutting it off the cob, which I think is a waste. I suppose you could go all '50s and put it (cob and all) into a casserole, pour condensed cream-of-mushroom soup over it, and bake it, but that sounds like a waste as well. I'll leave you to boil or roast it, and give you some interesting fruit recipes instead.
Fruit pizza
Crust:
1 c. shortening/margarine
1 1/2 c. sugar
2 3/4 c. flour
2 eggs
2 t. cream of tartar
1/4 t. salt (optional)
1 t. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger; it's pretty thick at 10" dia.). Bake 10-15 min. at 350. Let cool.
Topping:
16 oz. cream cheese
6 T. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes canned mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 c. fruit juice, sweetened if necessary
4 T corn starch
Cook, stirring, until thick (this step is very important; failure to cook the glaze will require sponging down the inside of the fridge). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own; if it seems reluctant, refrigerate.
From: Dorothy Huffman's collection
Peach milk shake
3 sm. peaches, skinned, pitted, and roughly chopped
1.25 c milk
1 T superfine sugar
1 T apricot or peach brandy (optional)
grated chocolate for garnish
Place all ingredients except grated chocolate in a blender and process until smooth. Chill, garnish, and serve.
From: Fruit fandango / Moya Clarke. Chartwell Books, c1994.
Peach duff
1/4 c butter
1 c flour
3 tsp. baking powder
1/4 tsp. salt
1/2 c sugar
2/3 c milk
1.5 lb peaches (4-6), peeled and thickly sliced
Melt butter in an 8-inch square baking dish. Sift flour, baking powder, salt, sugar together; gradually add milk and stir just until moistened. Spoon batter evenly onto melted butter and arrange peach slices on top. Bake 35 min. at 375F. Serve warm.
From: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.
Newsletters: 22 Sept, 2010
Excerpt from the Market Newsletter originally published on DATE. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
I was browsing along in my little stack of canning and preserving books -- mine and the library's, anyway -- when it occurred to me that most of the recipes I was looking at made some pretty broad assumptions about the reader's level of expertise. I can't really include all the basic information a beginner needs here in the newsletter (well, I could, but I'd run out of little photos to fill up the sidebar), so I found you a website instead. The National Center for Home Food Preservation has a pretty comprehensive overview -- I'm sending you to the canning section, but there's a little list at the lower left with links to freezing, pickling, fermenting, all kinds of fun stuff (the fermenting section includes how to make your own yogurt, for instance).
We now continue with your regularly scheduled recipes...
Sweet and sour pepper jam
12 large red peppers, stemmed. seeded, and finely chopped
1 Tbsp. salt
1.5 lb. sugar
2 c vinegar
Sprinkle pepers with salt and let stand 3-4 hours; rinse in cold water. Bring peppers, sugar, and vinegar to a boil and simmer until thick, stirring frequently. Pour into jars and seal.
Spiced peach jam
2 lb. peaches, peeled and with pits removed
1-inch piece of fresh ginger root
1/2 tsp allspice
1 tsp crushed cinnamon bark
1 tsp whole cloves
1/2 c peach juice or water
1 lb. sugar
Crush peaches, cook until soft, and press through a fine sieve or food mill. Tie spices into a cheesecloth bag and add to peaches, juice, and sugar. Boil until thick, or until it registers 222F on a candy thermometer. Remove spice bag. Fill jars and seal.
Both from: The home canning and preserving book / by Ann Seranne. Barnes & Noble, 1975.
Cooking, and reading about cooking
I was browsing along in my little stack of canning and preserving books -- mine and the library's, anyway -- when it occurred to me that most of the recipes I was looking at made some pretty broad assumptions about the reader's level of expertise. I can't really include all the basic information a beginner needs here in the newsletter (well, I could, but I'd run out of little photos to fill up the sidebar), so I found you a website instead. The National Center for Home Food Preservation has a pretty comprehensive overview -- I'm sending you to the canning section, but there's a little list at the lower left with links to freezing, pickling, fermenting, all kinds of fun stuff (the fermenting section includes how to make your own yogurt, for instance).
We now continue with your regularly scheduled recipes...
Sweet and sour pepper jam
12 large red peppers, stemmed. seeded, and finely chopped
1 Tbsp. salt
1.5 lb. sugar
2 c vinegar
Sprinkle pepers with salt and let stand 3-4 hours; rinse in cold water. Bring peppers, sugar, and vinegar to a boil and simmer until thick, stirring frequently. Pour into jars and seal.
Spiced peach jam
2 lb. peaches, peeled and with pits removed
1-inch piece of fresh ginger root
1/2 tsp allspice
1 tsp crushed cinnamon bark
1 tsp whole cloves
1/2 c peach juice or water
1 lb. sugar
Crush peaches, cook until soft, and press through a fine sieve or food mill. Tie spices into a cheesecloth bag and add to peaches, juice, and sugar. Boil until thick, or until it registers 222F on a candy thermometer. Remove spice bag. Fill jars and seal.
Both from: The home canning and preserving book / by Ann Seranne. Barnes & Noble, 1975.
20 March, 2017
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
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
17 March, 2017
Newsletters: 17 Nov. 2010
Excerpt from the Market Newsletter originally published on 17 Nov. 2010. View the full newsletter for all the photos and links.
About that food...
My family was always very traditional about our Thanksgiving dinner -- right down to the jokes about the Candied Yam. Mom only cooked one yam, you see, because it had to be there -- marshmallows and all -- for the meal to be complete, but Dad was the only one who would actually eat any. I grew up thinking I didn't like sweet potatoes and yams, then a few years ago someone served me mashed sweet potatoes. I had a spoonful to be polite and discovered they're actually quite good without the marshmallows. Of course, doing them that way means there's no bag of slightly stale marshmallows to roast in the fireplace on a cold January evening....
There is a lot of information about roasting turkeys around this time of year so I'll just give you a couple of links and get on to a less thoroughly discussed facet, one that is becoming increasingly important as families grow smaller: what to do with the leftovers. The first thing I think of for using up leftovers is soup.
...
Turkey and sweet-potato soup
2 Tb butter
1 onion, in thin slices
1.5 tsp dried sage
1 lb. sweet potatoes, peeled and cut into 1/2-in cubes
1.5 qt chicken broth
2 tsp salt
1/4 lb green beans, in 1/4-in. pieces
1/4 tsp pepper
1 lb turkey cutlets, cut into ca. 1.5 x .5-in strips
Melt butter in large pot over med-low. Add onion and sage; cook, stirring occasionally, until onion is translucent, ca. 5 min. Add sweet potatoes, broth, 1 t salt. Bring to boil. Reduce heat and simmer until sweet potatoes are tender, ca. 10 min. Transfer half the soup to a food processor or blender and puree. Return to the pot and add beans, remaining salt, pepper. Simmer until beans are just tender, ca. 8 min. Stir in turkey; cook until turkey is done, ca. 1.5 min.
From: Quick from scratch : one-dish meals. Food & Wine Books, American Express Pub., c2004.
Turkey, carrot, and apple stew
olive-oil nonstick spray
1.25 lb boneless skinless turkey breast slices, in strips
2 onions in wedges
14 oz chicken broth
1 rib celery in 1/4-in slices
1/2 c raisins
6 carrots in 1/4-in slices
1 tsp brown sugar
1/2 tsp curry powder
1/8 tsp ground turmeric
1.5 c chopped apples
2 Tb cornstarch
3 Tb cold water
1 tsp Louisiana hot sauce, or to taste
Coat a nonstick skillet with the spray and heat over med. Add turkey and onions and cook, stirring, until browned, 4-6 min. Combine turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in a med. crock pot. Cover and cook on low 6-8 hr, until turkey is cooked through. Stir in apples. Cook another 1-2 min. to soften the apples. In a small cup, whisk together cold water and cornstarch and add; cook another 1-5 min. until sauce is thickened.
From: Essential slow cooker recipes / Carol Heding Munson. Main Street ; Sterling, c2002.
-------
Manifest plainness,
Embrace simplicity,
Reduce selfishness,
Have few desires.
-- Lao-tzu --
It is better to die of indigestion than of starvation.
-- Cicero --
About that food...
My family was always very traditional about our Thanksgiving dinner -- right down to the jokes about the Candied Yam. Mom only cooked one yam, you see, because it had to be there -- marshmallows and all -- for the meal to be complete, but Dad was the only one who would actually eat any. I grew up thinking I didn't like sweet potatoes and yams, then a few years ago someone served me mashed sweet potatoes. I had a spoonful to be polite and discovered they're actually quite good without the marshmallows. Of course, doing them that way means there's no bag of slightly stale marshmallows to roast in the fireplace on a cold January evening....
There is a lot of information about roasting turkeys around this time of year so I'll just give you a couple of links and get on to a less thoroughly discussed facet, one that is becoming increasingly important as families grow smaller: what to do with the leftovers. The first thing I think of for using up leftovers is soup.
...
Turkey and sweet-potato soup
2 Tb butter
1 onion, in thin slices
1.5 tsp dried sage
1 lb. sweet potatoes, peeled and cut into 1/2-in cubes
1.5 qt chicken broth
2 tsp salt
1/4 lb green beans, in 1/4-in. pieces
1/4 tsp pepper
1 lb turkey cutlets, cut into ca. 1.5 x .5-in strips
Melt butter in large pot over med-low. Add onion and sage; cook, stirring occasionally, until onion is translucent, ca. 5 min. Add sweet potatoes, broth, 1 t salt. Bring to boil. Reduce heat and simmer until sweet potatoes are tender, ca. 10 min. Transfer half the soup to a food processor or blender and puree. Return to the pot and add beans, remaining salt, pepper. Simmer until beans are just tender, ca. 8 min. Stir in turkey; cook until turkey is done, ca. 1.5 min.
From: Quick from scratch : one-dish meals. Food & Wine Books, American Express Pub., c2004.
Turkey, carrot, and apple stew
olive-oil nonstick spray
1.25 lb boneless skinless turkey breast slices, in strips
2 onions in wedges
14 oz chicken broth
1 rib celery in 1/4-in slices
1/2 c raisins
6 carrots in 1/4-in slices
1 tsp brown sugar
1/2 tsp curry powder
1/8 tsp ground turmeric
1.5 c chopped apples
2 Tb cornstarch
3 Tb cold water
1 tsp Louisiana hot sauce, or to taste
Coat a nonstick skillet with the spray and heat over med. Add turkey and onions and cook, stirring, until browned, 4-6 min. Combine turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in a med. crock pot. Cover and cook on low 6-8 hr, until turkey is cooked through. Stir in apples. Cook another 1-2 min. to soften the apples. In a small cup, whisk together cold water and cornstarch and add; cook another 1-5 min. until sauce is thickened.
From: Essential slow cooker recipes / Carol Heding Munson. Main Street ; Sterling, c2002.
-------
Manifest plainness,
Embrace simplicity,
Reduce selfishness,
Have few desires.
-- Lao-tzu --
It is better to die of indigestion than of starvation.
-- Cicero --
15 March, 2017
Kiwis
native to: Northern China
in season here: winter, but they store well and can be found in supermarkets year-round
Kiwifruit, or Chinese gooseberries, are most commonly either green or golden, the green Hayward Kiwi being the most commonly found in US stores. Their fuzzy skins are edible, although most people prefer not to eat them. Kiwis contain a protein, actinidain, that will tenderize meat and liquefy whipped cream and gelatin. The easiest way to eat a kiwi (other than whole, skin and all) is to cut it in half end scoop the flesh out of the peel like a tiny melon. To peel it, cut off both ends and slip a spoon between the skin and flesh.
The kiwifruit arrived in New Zealand from China at the turn of the 20th century, where they were renamed after the kiwi bird they resemble to avoid an export tax on berries. Kiwi trees, climbing shrubs that can reach 30 feet, can be difficult to establish, but the small-fruited hardy variety can be grown in the Olympia area.
Kiwis provide a huge amount of vitamin C -- more than oranges -- as well as potassium, vitamin E, vitamin A, vitamin K, omega-3s, magnesium, copper, and various phytonutrients. They're particularly good for the upper respiratory and digestive systems, and contain polyphenols that stimulate the immune system. Their polysaccharides boost collagen synthesis, making them good for skin, muscles, and tendons; they also contain lutein, which protects the skin against UV light and prevents eye diseases such as age-related macular degeneration. Their potassium is good against high blood pressure, while their vitamin K prevents calcium buildup in the arteries, moving it into the bones where it belongs. There's also plenty of serotonin in there, which is good against insomnia and may boost memory and reduce depression. Kiwis, and especially their seeds, also have antifungal and antibacterial properties. Kiwis retain their nutrients in storage better than many fruits. Kiwis and kiwi roots appear in traditional Chinese medicine in treatments for joint pain, bladder stones, and several cancers.
Kiwis are higher in sugar than oranges, but they have a moderate glycemic index so it's not that big a problem. The biggest concern is allergies: kiwis are a common allergy, especially among those with latex-fruit syndrome (an allergy to latex and fruit with similar proteins such as avocados and bananas) or allergies to hazelnuts, wheat, figs, or poppy seeds. They can slow blood clotting (good or bad, depending on whether you need to keep your blood thin for your heart or are facing surgery in a week or two). Also, those taking beta-blockers or with other potassium-related concerns should keep kiwis' high potassium content in mind and save them for a special treat.
They're not at our market, but Burnt Ridge is a knowledgeable local source for kiwi vines.
Read more:
label-style nutrition information for raw kiwi fruit
heathline.com
Medical News Today
World's Healthiest Foods
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: winter, but they store well and can be found in supermarkets year-round
Kiwifruit, or Chinese gooseberries, are most commonly either green or golden, the green Hayward Kiwi being the most commonly found in US stores. Their fuzzy skins are edible, although most people prefer not to eat them. Kiwis contain a protein, actinidain, that will tenderize meat and liquefy whipped cream and gelatin. The easiest way to eat a kiwi (other than whole, skin and all) is to cut it in half end scoop the flesh out of the peel like a tiny melon. To peel it, cut off both ends and slip a spoon between the skin and flesh.
The kiwifruit arrived in New Zealand from China at the turn of the 20th century, where they were renamed after the kiwi bird they resemble to avoid an export tax on berries. Kiwi trees, climbing shrubs that can reach 30 feet, can be difficult to establish, but the small-fruited hardy variety can be grown in the Olympia area.
Kiwis provide a huge amount of vitamin C -- more than oranges -- as well as potassium, vitamin E, vitamin A, vitamin K, omega-3s, magnesium, copper, and various phytonutrients. They're particularly good for the upper respiratory and digestive systems, and contain polyphenols that stimulate the immune system. Their polysaccharides boost collagen synthesis, making them good for skin, muscles, and tendons; they also contain lutein, which protects the skin against UV light and prevents eye diseases such as age-related macular degeneration. Their potassium is good against high blood pressure, while their vitamin K prevents calcium buildup in the arteries, moving it into the bones where it belongs. There's also plenty of serotonin in there, which is good against insomnia and may boost memory and reduce depression. Kiwis, and especially their seeds, also have antifungal and antibacterial properties. Kiwis retain their nutrients in storage better than many fruits. Kiwis and kiwi roots appear in traditional Chinese medicine in treatments for joint pain, bladder stones, and several cancers.
Kiwis are higher in sugar than oranges, but they have a moderate glycemic index so it's not that big a problem. The biggest concern is allergies: kiwis are a common allergy, especially among those with latex-fruit syndrome (an allergy to latex and fruit with similar proteins such as avocados and bananas) or allergies to hazelnuts, wheat, figs, or poppy seeds. They can slow blood clotting (good or bad, depending on whether you need to keep your blood thin for your heart or are facing surgery in a week or two). Also, those taking beta-blockers or with other potassium-related concerns should keep kiwis' high potassium content in mind and save them for a special treat.
They're not at our market, but Burnt Ridge is a knowledgeable local source for kiwi vines.
Read more:
label-style nutrition information for raw kiwi fruit
heathline.com
Medical News Today
World's Healthiest Foods
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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