tag:blogger.com,1999:blog-71787940144740566342024-03-14T07:04:57.483-04:00Preserving the Harvestorganic growing,
cooking from scratch,
putting food by,
walking lightly on the planetJanehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7178794014474056634.post-88948609409252607042014-07-25T21:18:00.000-04:002014-07-25T21:18:30.620-04:00Pole Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy212MM4ehGUO12d-GbpssFh3dvrmbqkRbR4mN4xR9yau4gGiOQW7E4IEQs5VPB1y8V0b7pCdA66l_CUuDQpMbb6RuTpibMkzOUDMeyLGgYeAcOt_VI58CI3ADAkmT9mTTzkafVDXlU2Y/s1600/BEAN+TEEPEES+7-22-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy212MM4ehGUO12d-GbpssFh3dvrmbqkRbR4mN4xR9yau4gGiOQW7E4IEQs5VPB1y8V0b7pCdA66l_CUuDQpMbb6RuTpibMkzOUDMeyLGgYeAcOt_VI58CI3ADAkmT9mTTzkafVDXlU2Y/s1600/BEAN+TEEPEES+7-22-14.jpg" height="240" width="320" /></a></div>
Here you see four nice sturdy tepees for the beans to climb. Having your beans up in the air on poles makes them easier to harvest and keeps them cleaner: there is no chance of garden soil splashing up on them.<br />
<br />
When choosing your seeds, read the labels or seed catalog to be sure you have a climbing variety. (To the left in the photo you can see the other type, called "bush beans.")<br />
<br />
But even among the climbing varieties some are better climbers than others. <br />
<br />
Leftmost in the photo are "Nor'easeter" beans, a large flat green bean. They've climbed two tepees, one obscuring the other with its exuberant growth. To the right are two tepees with "Fortex" beans. These are a pencil thin green bean, more tender and tasty than the Nor'easters. But they are reluctant to go up the poles, and sprawl on the ground, tendrils curling around each other, creating a dense mass. And for the second year in a row we seem to be losing the plants to Japanese Beetles.<br />
<br />
So each year we plant more than we need, since crop failure is to be expected but cannot be predicted... rugged as these tepees are, we did have one blow right over in a hurricane one year.Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-40647908087320282872012-02-04T14:37:00.000-05:002012-02-04T14:37:46.293-05:00Pie CrustThis is a basic pie crust demonstration, to make a double crust pie or two single crust pies or tarts (8 - 10.") The recipe is adapted from Martha Stuart's classic <em>Pies and</em> <em>Tarts</em>. For this demonstration I'm making an herbed crust for savory tarts. For a dessert pie, leave out the herbs, and add 1 teaspoon sugar if you wish. <br />
<br />
Before you begin, read through the recipe at least once. Then get out all of the ingredients and implements called for. One key to success in cooking is to have all of your ingredients on hand (by that I mean out and on the counter) before you begin a project. Nothing is more frustrating than starting a cooking project only to find out that the bottle of vanilla is empty, or the can of baking powder...you get the picture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cNEyjElelTfaSAl3ztkJ2aGyOOhsig8LgMwueeat-Yq7NB35SJQ799ir40NDMTlvvRjFf_1aAvwuFouHLolw6jW2IeouHYkQ9xI1x9aRwfUpBYE_X0juRLcHGnP5apr83jhEEz52-I4/s1600/52-HERBS-FOR-PIE-CRUST.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cNEyjElelTfaSAl3ztkJ2aGyOOhsig8LgMwueeat-Yq7NB35SJQ799ir40NDMTlvvRjFf_1aAvwuFouHLolw6jW2IeouHYkQ9xI1x9aRwfUpBYE_X0juRLcHGnP5apr83jhEEz52-I4/s320/52-HERBS-FOR-PIE-CRUST.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here you go: </div><br />
2 1/2 cups unbleached white flour<br />
1/2 teaspoon each dried thyme and oregano (optional)<br />
1/2 teaspoon salt<br />
1 cup (two sticks) cold butter, cut into small pieces<br />
1/4 to 1/2 cup ice water<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 lightly buttered pie or tart pans</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tYEYd7vzLkj4VxSCw0Wguab20eEwtMPfm3xCEdE40T5cRyKJibGcZV0ys7go5M2B1TBgQRmQ22VElxjT3ZwqDP5L2z7OsLtGD3iCm0Hm9lfCxKKCjm_aanOV2q8gBL59Z9ezdqy-qNg/s1600/52-IN-PROCESSOR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tYEYd7vzLkj4VxSCw0Wguab20eEwtMPfm3xCEdE40T5cRyKJibGcZV0ys7go5M2B1TBgQRmQ22VElxjT3ZwqDP5L2z7OsLtGD3iCm0Hm9lfCxKKCjm_aanOV2q8gBL59Z9ezdqy-qNg/s320/52-IN-PROCESSOR.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place the dry ingredients, including the butter, in the food processor and pulse or process til the mixture has the texture of coarse meal. You could also use a pastry blender to combine the ingredients to the coarse meal stage.</div><br />
Add the ice water drop by drop through the feed tube with the machine running, till the mixture just holds together. (No more than 30 seconds.)<br />
<br />
Squeeze a bit of dough in your hand: if it doesn't stick together, add a bit more water by the same method.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuxZC4h10q2oV0xzqkWqG5j17NZI6s7nUlZRblaijMlCEi4xIH0NavDJD7bodTRplmooCB_7ohh35N9eIsRHcyTKZZqZIvsnw-UG4mEKjw3WpGHlWBZsS_R1rlu7gJeJ_VRfE1wvFIN8/s1600/TWO-PIE-CRUST-ON-PAPER.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuxZC4h10q2oV0xzqkWqG5j17NZI6s7nUlZRblaijMlCEi4xIH0NavDJD7bodTRplmooCB_7ohh35N9eIsRHcyTKZZqZIvsnw-UG4mEKjw3WpGHlWBZsS_R1rlu7gJeJ_VRfE1wvFIN8/s320/TWO-PIE-CRUST-ON-PAPER.jpg" width="320" /></a></div>Turn dough out onto a piece of (unbleached) wax paper and divide into two parts. Clump each part into a ball like you are packing a snowball. Then flatten it into a disc shape, each on its own piece of wax paper <br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku7xHkJs3wkX0uGX4WNhI1X3sOg24HtUVPpqEUuVQjHpFEMEfryorRQdxASr7h9xqW6M5mxjVGK6cqTDqdtc-sCk4wOVrQE1VFJjgj4HUm9sG2FqHxCtVKYIAyhxoOH-kombtJVBGIHQ/s1600/TWO-PIE-CRUSTS-STACKED-UP.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku7xHkJs3wkX0uGX4WNhI1X3sOg24HtUVPpqEUuVQjHpFEMEfryorRQdxASr7h9xqW6M5mxjVGK6cqTDqdtc-sCk4wOVrQE1VFJjgj4HUm9sG2FqHxCtVKYIAyhxoOH-kombtJVBGIHQ/s320/TWO-PIE-CRUSTS-STACKED-UP.jpg" width="320" /></a></div>Wrap each disc in wax paper, and chill in the refrigerator for at least an hour.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg565kwZbuqeK0hPTE8bx9E_-HuN6kdsj8Q7XprT4yPC96RUBqAYJghU9g0QN_wIuw6Lg1tdVG13Hf7nrHAwfIEl21F1q18q26E9iGd1YSbUMs-jpSBbOkJZgxpzseFbWixoMIb0-KGvRM/s1600/52-ROLL-OUT-DOUGH.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg565kwZbuqeK0hPTE8bx9E_-HuN6kdsj8Q7XprT4yPC96RUBqAYJghU9g0QN_wIuw6Lg1tdVG13Hf7nrHAwfIEl21F1q18q26E9iGd1YSbUMs-jpSBbOkJZgxpzseFbWixoMIb0-KGvRM/s320/52-ROLL-OUT-DOUGH.jpg" width="320" /></a></div><br />
When dough is chilled, roll it out on a well floured surface to a thickness of 1/8 of an inch.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtrXK2olX3_bUhNPkuiB0b9ctqaDWERIXmANXh0kS-R3ZmA0tHOvBXFjOhkk2zd6Mqby7aq7KXRdeaLGq7BC48PKjz4C_e7bzD-c8GwqZG54lT1IvOsZh9ADJd-FrsG6CPimfbFusvDQ/s1600/52-FOLD-DOUGH-IN-HALF.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtrXK2olX3_bUhNPkuiB0b9ctqaDWERIXmANXh0kS-R3ZmA0tHOvBXFjOhkk2zd6Mqby7aq7KXRdeaLGq7BC48PKjz4C_e7bzD-c8GwqZG54lT1IvOsZh9ADJd-FrsG6CPimfbFusvDQ/s320/52-FOLD-DOUGH-IN-HALF.jpg" width="320" /></a></div><br />
Fold dough in half to make it easier to place into the pie pan. Lift and move it with a metal spatula such as you would use to flip a burger.<br />
<br />
(If you are making a two-crust pie and your two dough balls are not exactly the same size, use the larger one to line the pan, and the smaller one for the top.)<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojzut2ZawmSg7dUR77CvU_wp7GXyL5PLgzc3xzhSmPgJf3owwan70SqnT70oOPPKHw1AWf9q_KC3zY2mdDQ_yX_QGzQfNYDCGidMKEZDBBZdfyPtYo0Ui0B0gXhpDhxhMLYrhhbMzw3U/s1600/52-PIE-CRUST-IN-PAN.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojzut2ZawmSg7dUR77CvU_wp7GXyL5PLgzc3xzhSmPgJf3owwan70SqnT70oOPPKHw1AWf9q_KC3zY2mdDQ_yX_QGzQfNYDCGidMKEZDBBZdfyPtYo0Ui0B0gXhpDhxhMLYrhhbMzw3U/s320/52-PIE-CRUST-IN-PAN.jpg" width="320" /></a></div><br />
Unfold your dough and voila! a perfect pie crust! Tidy up the edges and crimp by hand to build up the sides in whatever pattern pleases you.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
If you're not going to use the pie shell right away, wrap or bag and refrigerate for up to one day. For longer storage, wrap well and freeze.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-77388599320142472162012-01-26T13:38:00.000-05:002012-01-26T13:38:52.101-05:00Consider Celeriac<div class="separator" style="clear: both; text-align: center;">It's not the prettiest of vegetables.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tTVEBMBNF3nuoD9bAmrBmotjynXv-Zre5mYxCxchcBuRzJ1nKFp17q5JLMCktQVNigYWRT-cWw6CtvjiXx8iBiolWKJDu-5MyShd5QCuyDXcUJ54E-76fBhAwPfkXtvqrUKGHv3akPw/s1600/57-CILANTRO-ON-BOARD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tTVEBMBNF3nuoD9bAmrBmotjynXv-Zre5mYxCxchcBuRzJ1nKFp17q5JLMCktQVNigYWRT-cWw6CtvjiXx8iBiolWKJDu-5MyShd5QCuyDXcUJ54E-76fBhAwPfkXtvqrUKGHv3akPw/s320/57-CILANTRO-ON-BOARD.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Chances are good that if I asked you, you couldn't even name this chubby little root vegetable with all these tiny roots and root hairs abounding upon it. </div><div class="separator" style="clear: both; text-align: center;">(At least not before you read the title of this article.) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">But it's late January, and time to be ordering your seeds. So I am asking you to consider growing celeriac this year. Also known as "celery root," celeriac is somehow related to celery, and has a very similar flavor. One reason I grow celeriac instead of celery is that you can overwinter it just as you would carrots: buried in sand in the root cellar, or in the drawer of an extra refrigerator. </div><div class="separator" style="clear: both; text-align: center;">And secondly, truth be told, any celery I have ever grown was too tough to be edible, and I love the flavor of celery in my soups. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSNRqDRB0bLMg1XQ4HlkjwEeGjRr3e2AQbK952mE1dYg2_WYlGM3wkpOgfzWF_flo6ksKmhsbsiiTCO4RrrByZbN1MZvowbFhB1rEbCiu1miM6XUIkILBFv1d3wVes2o3RhdrvfFG9vs/s1600/57-CILANTRO-WITH-SPROUT.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSNRqDRB0bLMg1XQ4HlkjwEeGjRr3e2AQbK952mE1dYg2_WYlGM3wkpOgfzWF_flo6ksKmhsbsiiTCO4RrrByZbN1MZvowbFhB1rEbCiu1miM6XUIkILBFv1d3wVes2o3RhdrvfFG9vs/s320/57-CILANTRO-WITH-SPROUT.jpg" width="320" /></a>This little guy has been in a plastic bag in the spare fridge since late September. See the little sprout coming out, he's ready to grow! Sorry, dude, but you're headed for the soup pot. </div> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12rzzGnCRfkAZ1_jMn9el4BbzZX3UImTgNabde-Ud7m0vEhzqHPRdVvCQUa0xuq9PQzU5LtVh3_kZCRGwxUTm2IZS_3H-yH9USXYMsP2LtpYFK76BjdDKp9-baLsvfywhqJfOvgpDNNE/s1600/57-celeriac-in-food-co-op.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12rzzGnCRfkAZ1_jMn9el4BbzZX3UImTgNabde-Ud7m0vEhzqHPRdVvCQUa0xuq9PQzU5LtVh3_kZCRGwxUTm2IZS_3H-yH9USXYMsP2LtpYFK76BjdDKp9-baLsvfywhqJfOvgpDNNE/s320/57-celeriac-in-food-co-op.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celeriac at the Willi Food Co-op. <br />
(Thank you, iPhone!)</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
<br />
<br />
If I'm going to convince you to grow some celeriac, I have to show you how easy and versatile it is to cook with. So let's make some mushroom barley soup! You can find some celery root at your local food co-op or grocery store. At the latter venue it may be wrapped in saran wrap so that you don't get...you know...<em>dirty</em>.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlYt79FJQAkqhPRNEjLu7SLsK9_-qBmZDzlEVBQpsZQ5AM6SrnTswOOd3d_0kLqdCRgIXMjr2M1Bi8CsQE1kBjnKoNC1oWUzyYkEYG8bLisyhuIH3eAAF59X7e1J4lA14kTs0P7C0Bds/s1600/57-TWO-TEA-KETTLES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlYt79FJQAkqhPRNEjLu7SLsK9_-qBmZDzlEVBQpsZQ5AM6SrnTswOOd3d_0kLqdCRgIXMjr2M1Bi8CsQE1kBjnKoNC1oWUzyYkEYG8bLisyhuIH3eAAF59X7e1J4lA14kTs0P7C0Bds/s320/57-TWO-TEA-KETTLES.jpg" width="320" /></a></div>Before we begin to prepare the vegetables, set a kettle of water on to boil. If you don't have a large kettle, put 3/4 cup barley, a bay leaf, and 3 quarts of water in a soup pot and place on high heat to begin cooking the barley.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndQbOUwe6m1upm2TYG7xCnYO-VTo89PI6IqrF_dLvvhaKKdfYljSyR1yyoiUe-P65CmFcetApIm1_Ll4OOVKSQst7Di-LuvBRu-uFUhdKfvIYhpzDCXy57TYPTypsQS-cQ5U_lSgOPbA/s1600/57-CILANTRO-CLEANED-UP.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndQbOUwe6m1upm2TYG7xCnYO-VTo89PI6IqrF_dLvvhaKKdfYljSyR1yyoiUe-P65CmFcetApIm1_Ll4OOVKSQst7Di-LuvBRu-uFUhdKfvIYhpzDCXy57TYPTypsQS-cQ5U_lSgOPbA/s320/57-CILANTRO-CLEANED-UP.jpg" width="320" /></a></div>Now, the celeriac you see on the cutting board in a prior photo has been trimmed of roots and leaves and <strike>sprayed</strike> blasted with the garden hose to remove as much soil as possible, but clearly, some soil still clings to the roots. So, under running water, pare down the outer skin, removing all roots and any dark areas.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIYi5eCXrPbOAShcO2zrYOAoVDDeE90x4ur9BGa_ugsjGGF_Ygh8gS-srbgp7Y3t4z0BglXDitf2z-GpUNCA90BGWl6dmSeeo8_e4EHMxf-JMPJbWbIj4ujt-4xK1lnNUfPomfx2InKU/s1600/57-MUSHROOMS-DRYING.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIYi5eCXrPbOAShcO2zrYOAoVDDeE90x4ur9BGa_ugsjGGF_Ygh8gS-srbgp7Y3t4z0BglXDitf2z-GpUNCA90BGWl6dmSeeo8_e4EHMxf-JMPJbWbIj4ujt-4xK1lnNUfPomfx2InKU/s320/57-MUSHROOMS-DRYING.jpg" width="320" /></a>Now, set this little beauty aside and prepare your mushrooms. I have here organic white button mushrooms from the Willimantic Food Co-op. To wash mushrooms, run each one under tap, gently brushing away any dirt that you see. Set on a comfy fabric towel to drain. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cvkZL4P1IpyEIwprA4z3LA_d_hov8Ei0-puufJ5KtPrj7i7pU1PFO2arlm6nWkHZMXyMgZ7Osp2ZsGjoVxmky44ITk8KxJDSFJGtrqGecAhGyMnx_WSIDChQni3RkDDNQcnerekUhBA/s1600/57-MUSHROOMS-IN-BOWL.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cvkZL4P1IpyEIwprA4z3LA_d_hov8Ei0-puufJ5KtPrj7i7pU1PFO2arlm6nWkHZMXyMgZ7Osp2ZsGjoVxmky44ITk8KxJDSFJGtrqGecAhGyMnx_WSIDChQni3RkDDNQcnerekUhBA/s320/57-MUSHROOMS-IN-BOWL.jpg" width="320" /></a>The stem of the mushroom is usually quite tough; I like to slice the stem into little discs, then proceed to slice the caps.</div><div class="separator" style="clear: both; text-align: center;">Set these aside and chop one medium onion and three cloves of garlic. Also chop the celariac. Celariac has the consistency of a carrot, so it is harder to slice than, say, <em>a mushroom.</em> Begin by cutting off the top and the bottom. Then cut in half so you have a flat side to use as a base. Now just cut into dice.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzDvMenUCeV-PUWv3-tEHsCcVvREto7BMUGjs_DBpTzkycGu86LvKFi_cI8Vp2mABVwOd5yLYws2VbPZpDa20eiqHkpGNtLwM88YJk1-zqYFCHtczmjxe1XBYjHGDIUsiktoWtisBHaE/s1600/57-CELERIAC-IN-PAN-FOR-SAUT.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzDvMenUCeV-PUWv3-tEHsCcVvREto7BMUGjs_DBpTzkycGu86LvKFi_cI8Vp2mABVwOd5yLYws2VbPZpDa20eiqHkpGNtLwM88YJk1-zqYFCHtczmjxe1XBYjHGDIUsiktoWtisBHaE/s320/57-CELERIAC-IN-PAN-FOR-SAUT.jpg" width="320" /></a>In a large skillet or dutch oven, heat 2 tablespoons butter or oil and saute the onions, garlic, and chopped celeriac. I had some fresh cilantro on hand, so I threw that in as well. At this time I also add about one teaspoon each of dried basil and oregano. Add salt if you use it, and freshly ground black pepper. </div><div class="separator" style="clear: both; text-align: center;">Toss in the mushrooms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttOz7q7OPx4GLfBH1nb619G88qCkldTmAIR2jypt9UrTrnGdNKqBSYwZC06GwIThU1rTumJJ25gnWqbOdxlhN6IseExm8rP1086xEcyDMikBLLRr_IQlKtbA3UJZ7BbYooLgVmXu4kLI/s1600/57-MUSHROOMS-COOKING.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttOz7q7OPx4GLfBH1nb619G88qCkldTmAIR2jypt9UrTrnGdNKqBSYwZC06GwIThU1rTumJJ25gnWqbOdxlhN6IseExm8rP1086xEcyDMikBLLRr_IQlKtbA3UJZ7BbYooLgVmXu4kLI/s320/57-MUSHROOMS-COOKING.jpg" width="320" /></a> and cook and stir until the onions are golden and translucent.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Add to the barley and water in the stock pot and cook at a slow boil until the barley is soft, about 45 minutes to an hour. Enjoy!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V37439kJWOLhYslsuFhGFEBqduLPzK4SeQzqG3n_fPTzYFvbi-emNzy71Hwdq75nyLPf9-uev01m0o4p0A6zvxcoaA7jFR9hpafCiK5Sm9H6hpUallbHf9VEFXheQoDMaAgpCR-k_3I/s1600/57-MUSHROOM-SOUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V37439kJWOLhYslsuFhGFEBqduLPzK4SeQzqG3n_fPTzYFvbi-emNzy71Hwdq75nyLPf9-uev01m0o4p0A6zvxcoaA7jFR9hpafCiK5Sm9H6hpUallbHf9VEFXheQoDMaAgpCR-k_3I/s320/57-MUSHROOM-SOUP.jpg" width="320" /></a></div>If you enjoy "Preserving the Harvest's" tips on growing, cooking, and preserving your own food in order to walk more gently on the planet... buzz on by the <a href="http://www.attainable-sustainable.net/">Patchwork Living Blogging Bee</a> and find other blogs that will help you move towards the personal independence gained by achieving a more frugal and sustainable lifestyle!!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com2tag:blogger.com,1999:blog-7178794014474056634.post-56913955483659642652012-01-20T22:33:00.000-05:002012-01-20T22:33:18.067-05:00The Liebster Blog AwardThank You Nichole!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://borninthewrongcentury.files.wordpress.com/2012/01/thumbnail.jpg?w=500" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" nfa="true" src="http://borninthewrongcentury.files.wordpress.com/2012/01/thumbnail.jpg?w=500" width="400" /></a></div><br />
I'm pleased to announce that recently I was honored with The Liebster Blog Award! <br />
<br />
"Liebster" is a German word which can be translated as "beloved" or "dearest" in English. This award is given by one blogster to another to acknowledge the excellence, beauty, funniness or "<em>sparkliness"</em> of their blog.<br />
<br />
Thanks to my fellow blogger Nichole at <a href="http://borninthewrongcentury.com/">Born in the Wrong Century</a> for choosing my blog!! The timing of this award could not have been better!! <br />
<br />
I was feeling a bit under appreciated this week because my painting, "Nichole in the Poppies" had been rejected...excuse me...<em>declined </em>from a juried art show.<br />
<br />
But to follow my train of thought, you must hear the back story: Nichole Joyce, along with her mom, owns and runs <a href="http://www.all-things-italian.com/">All Things Italian</a>, an Italian specialty store in Bozeman, Montana. We met online. Not only did I love her blog, there was a photo of Nichole in a field of poppies that really appealed to me. <br />
<br />
Now, one of my vocations is that of an artist...an oil painter to be specific. And I never tire of painting my favorite flower: the poppy. <br />
<br />
Long story short: Nichole sent me a jpeg of her profile pic on facebook along with her permission to interpret it as an oil painting. Here it is: "Nichole in the Poppies."<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8CzmtzlOER-P6iw8ZSSwKqnhO5_YMrqZT4IpYLX6WpgGKtQ-maRevEaRTcvsGzHFFjjIDIntD1ym_0nBMCqHIhNZ_zGB1OpH-srG-18DYvIHiKoH5LjkejO1pFKF6LQ8TYS2RQAJWPY/s1600/NICHOLE-IN-THE-POPPIES-foe-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8CzmtzlOER-P6iw8ZSSwKqnhO5_YMrqZT4IpYLX6WpgGKtQ-maRevEaRTcvsGzHFFjjIDIntD1ym_0nBMCqHIhNZ_zGB1OpH-srG-18DYvIHiKoH5LjkejO1pFKF6LQ8TYS2RQAJWPY/s400/NICHOLE-IN-THE-POPPIES-foe-.jpg" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Do you see where I'm going with this?? First Nichole gifts me with the inspiration for a painting. Which <em>I </em>happen to like, but <em>the jury</em> doesn't. <br />
<br />
Then she gifts me with the Liebster Blog Award, a sign of appreciation! Today I feel<em> appreciated...</em> the heck with the art show!!<br />
<br />
I'll be making a THANK YOU card of the painting to send to Nichole in Bozeman, Montana. And then I'll be presenting the award to some other bloggers.<br />
<br />
For the rules to the Liebster Award are as follows:<br />
<ul><li>Thank your Liebster Blog Award presenter on your blog.</li>
<li>Link back to the blogger that presented said award to you.</li>
<li>Copy and paste the blog award on your blog.</li>
<li>Present this award to 3 to 5 blogs with under 200 followers that are beautiful, funny, good, and or sparkly. (See? <em>Sparkly.</em> I bet you thought I made that up.)</li>
<li>Let them know they have won by commenting on their blogs.</li>
</ul>I admit that many of the blogs I follow have large subscription bases. Though I'm not sure of their sizes, here are three that I follow that I think are on the smaller side.<br />
<br />
My first award goes to Sandi and her blog <a href="http://thedirt.areavoices.com/">The Dirt</a>. Sandi is a Master Gardener, but humbly assures the reader that she is still learning! Sandi gardens in Moorhead, Minnesota and offers a wealth of gardening and cooking advice. I think you'll find that she is plenty knowledgeable, and I love it that she gets so excited about the <em>color</em> of her vegetables and that she can't wait to photograph them!!<br />
<br />
My second presentation goes to <a href="http://citysister-countrysister.blogspot.com/2011/10/roasting-sauce.html">City Sister, Country Sister,</a> an informative and well written blog about cooking, gardening, and home centered life, both in and out of town.<br />
I fell in love with this blog when I found City Sister's tutorial on making tomato sauce without having to <em>peel </em>the tomatoes...just bake them and go at them with the stick blender!<br />
<br />
Another blog I thoroughly enjoy and admire is <a href="http://agardenerstable.com/about-this-blog/">The Gardener's Table</a>. Here experienced cook and gardener Linda Ziedrich shares her enthusiasm for gardening, and for cooking and preserving the bounty of the land.<br />
<br />
If you have any blogs you think I'd enjoy reading please link to them in the comments. You can also check out other blogs I follow on the list on the right side of my page.Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com1tag:blogger.com,1999:blog-7178794014474056634.post-10144320544132283012012-01-13T16:55:00.001-05:002012-02-04T14:45:58.884-05:00Leek and Spinach Pie in a Savory Herbal Crust<div class="separator" style="clear: both; text-align: center;"><img border="0" height="298" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDFM4QgRbzSaHOkL3RavHliKT5_77IKUuPEyjQ3jZrBydSi4A5vh7-qAQ9jkuH2Z7E3pxhXGIr9G4mSeASceiNQx5Cj_lxLup8_5CGjJIhlFUIn0lf7szOtSympCYPKwYti6QK0Hd-ps/s400/53-FROZEN-LEEKS-IN-COLANDER.jpg" width="400" /> This savory pie makes use of <a href="http://chocolat-earthcookie.blogspot.com/2011/11/freezing-leeks.html">frozen leeks</a> and <a href="http://chocolat-earthcookie.blogspot.com/2011/08/dried-tomatoes.html">dried tomatoes</a>, and the <a href="http://chocolat-earthcookie.blogspot.com/search/label/pie%20crust">herbal pie crust shown in a previous post</a>. In the summer months, by all means use fresh vegetables, but in the dead of winter you can rely on your frozen foods. The colors and aromas of this pie will warm your heart!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I begin by pouring out about 3/4 cup of frozen leeks and 1/2 cup of frozen dried tomatoes into a colander to thaw. If I am using a frozen pie shell, that comes out to thaw at this point as well. While these things are thawing, I will prepare my other vegetables. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QR6ck_4uIbBGKZRrTzr5F5G4xa2MThyJr3g0xqyQhOTmrQHpnUJfkEalpGs9NljQ8vg1G4yJ_wTzeHUg4-y3qgJ-j4saR856JeLNuz8ijUX1tYxFpg1bWkspAzEBrwUXBp2yFkT3StA/s1600/53-THAW-LEEKS-AND-TOMATOES.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QR6ck_4uIbBGKZRrTzr5F5G4xa2MThyJr3g0xqyQhOTmrQHpnUJfkEalpGs9NljQ8vg1G4yJ_wTzeHUg4-y3qgJ-j4saR856JeLNuz8ijUX1tYxFpg1bWkspAzEBrwUXBp2yFkT3StA/s320/53-THAW-LEEKS-AND-TOMATOES.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> We grow spicy greens in our solar greenhouse all winter, so I will chop some of them to add to the pie. Feel free to substitute whatever colorful vegetables you have on hand.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgPxghhAEMQwaNLhqMEPIK9FDXvcgO45RUfdBSgKJ2IyHPQazFH-JM0KCZAHhj7DIQf6w_7yPj2styPpKvXN0HDUv3s6PGNLElo8dyaGFPl7YP6QtiLMTDNHKn1r7JdS6KILUagWnUmU/s1600/53+CHOP-BABY-GREENS.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgPxghhAEMQwaNLhqMEPIK9FDXvcgO45RUfdBSgKJ2IyHPQazFH-JM0KCZAHhj7DIQf6w_7yPj2styPpKvXN0HDUv3s6PGNLElo8dyaGFPl7YP6QtiLMTDNHKn1r7JdS6KILUagWnUmU/s320/53+CHOP-BABY-GREENS.jpg" width="320" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZf5Pz5-i6EBJIJ3JSMeY3mOIMI4IXYEf3kCbu7TpKlYcZoXE6N037_fDAwRXswqWYiERr08GEJ1j8A2cArpXfuAQd4E8ug5UeIIG9wgAd6e4mspRiWGwZfYaE2NqVp774vwMIjUBwIY/s1600/53-SAUTEE-LEEKS-AND-TOMATOE.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZf5Pz5-i6EBJIJ3JSMeY3mOIMI4IXYEf3kCbu7TpKlYcZoXE6N037_fDAwRXswqWYiERr08GEJ1j8A2cArpXfuAQd4E8ug5UeIIG9wgAd6e4mspRiWGwZfYaE2NqVp774vwMIjUBwIY/s320/53-SAUTEE-LEEKS-AND-TOMATOE.jpg" width="320" /></a>Since I'm using frozen foods, I begin by putting them in a pan with no oil, because the oil and water will splatter when heated. I will watch very closely while I heat the vegetables on medium heat: I want to complete the thawing process and evaporate all excess water. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDerHp6iSV8jlKskN4TPSwFLCHEdxNqw12T77sdNsxSiq5QOQ0mDUWXd1vLUwCcPtW3DwIOVICmTCkzLb3jnniYltj7PfzHurwlfvONTIbpGXep_RTXi8OPwZg_ZAeCLIlG61V4gz7EiY/s1600/53-ADD-BABY-GREENS-AND-WILT.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDerHp6iSV8jlKskN4TPSwFLCHEdxNqw12T77sdNsxSiq5QOQ0mDUWXd1vLUwCcPtW3DwIOVICmTCkzLb3jnniYltj7PfzHurwlfvONTIbpGXep_RTXi8OPwZg_ZAeCLIlG61V4gz7EiY/s320/53-ADD-BABY-GREENS-AND-WILT.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When vegetables are all looking soft, and water is nearly gone, I will add some butter or cooking oil and throw in the chopped greens and some chopped garlic. Stand back, stir constantly, and watch out for splatters. This is a good time to season with salt and pepper and any favorite herb, such as basil or oregano. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> When the greens are wilted, I'll add all the vegetables to my freshly made or thawed pie crust. To make the filling, beat 4 eggs with 1/2 to one cup milk or half and half. Pour the filling over the vegetables and sprinkle with one cup of grated Jack or cheddar cheese. Sprinkle 1/4 teaspoon of nutmeg or paprika over all and bake at 350 degrees for 45 minutes. Bake right on a cookie sheet, to make it easier to handle and to catch any drips.When fully cooked, the center of the pie should look solid, not runny. If you're not sure if it's done, put it back in for another 10 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPjuyOO8Vh7JQ0Cr9w-Abpt8VYpylI_8OBlqs51v-MnIMpzqvsXS5DOsfAIa8uAB4o70UiYBeEpR5ObvnIGrHHifFaAUo4HsEDX3OXIG0ujStKCzytIjKF-J8062mY0Or9FDWXrOpvsI/s1600/53-ASSEMBLE-PIE.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPjuyOO8Vh7JQ0Cr9w-Abpt8VYpylI_8OBlqs51v-MnIMpzqvsXS5DOsfAIa8uAB4o70UiYBeEpR5ObvnIGrHHifFaAUo4HsEDX3OXIG0ujStKCzytIjKF-J8062mY0Or9FDWXrOpvsI/s320/53-ASSEMBLE-PIE.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> Crust should be lightly browned. Allow to cool a bit before serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY59LLsIZybzcSEzGio4baVCcmX-DNZdn4jscIDxpHMqbQMIhIZWTsOg96NtiSAiC2dACRbHgPIFDW7pEc3vPP9S8fpug75oLOWJgBz9uP4xQ6R-5SvFQltsaMfJNTastskW0QODcvqE/s1600/53-PIE-BAKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY59LLsIZybzcSEzGio4baVCcmX-DNZdn4jscIDxpHMqbQMIhIZWTsOg96NtiSAiC2dACRbHgPIFDW7pEc3vPP9S8fpug75oLOWJgBz9uP4xQ6R-5SvFQltsaMfJNTastskW0QODcvqE/s320/53-PIE-BAKED.jpg" width="320" /></a></div>As usual in my tutorials, this is a basic framework for how to build a vegetable pie. I encourage you to use what you have on hand and have fun. I recently read a quote about quiche pie: that it was not invented to be a measure of one's manhood. It was invented to use up leftovers :-)Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com2tag:blogger.com,1999:blog-7178794014474056634.post-420461221427450612011-12-29T14:34:00.016-05:002012-01-31T13:17:35.155-05:00Kimchi<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="400" rea="true" src="http://3.bp.blogspot.com/-p8_KcatV544/TvKLgvnuX-I/AAAAAAAAAu0/O9dRUfNGXKI/s400/5691-JAR-OF-KIM-CHI.jpg" width="298" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">While researching ways to make sauerkraut, I came across a compelling book by Sandor Katz. In his book <em><a href="http://www.wildfermentation.com/books_wildfermentation.php">Wild Fermentation</a></em>, he espouses the health benefits of fermented foods. He claims that the beneficial bacteria in these "ferments," as he calls them, are highly beneficial for our digestion and for the absorption of vital nutrients from our food. I encourage you to read <a href="http://www.wildfermentation.com/books_wildfermentation.php">his book</a>.</div><div class="separator" style="clear: both; text-align: center;">My <a href="http://chocolat-earthcookie.blogspot.com/search/label/sauerkraut"><span id="goog_1168448244"></span>sauerkraut<span id="goog_1168448245"></span></a> was such a raving success that I became inspired to make some kimchi. Kimchi is a cabbage pickle that is a mainstay in the Korean diet. Besides its probiotic qualities, it is also loaded with vitamin C.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This recipe is adapted from the one in <em>Wild Fermentation</em>. Kimchi is crunchy and delicious and we eat it at almost every meal.</div><div class="separator" style="clear: both; text-align: center;">To make one quart, you will need:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">sea salt</div><div class="separator" style="clear: both; text-align: center;">1 pound napa cabbage (also called Chinese Cabbage)</div><div class="separator" style="clear: both; text-align: center;">1 daikon radish</div><div class="separator" style="clear: both; text-align: center;">2 carrots</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 medium onion</div><div class="separator" style="clear: both; text-align: center;">3 cloves garlic</div><div class="separator" style="clear: both; text-align: center;">3 Tablespoons fresh grated ginger root</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 chili pepper if you so choose (I chose not to)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7mZ9BkcbK7BbVHo8UrYLJpyo4b_JRyuCCg8arpmk3avTLAmh-O2VYZNGyGK6MndR97MQsGWH5amR0JUabgEfx_ZoFDCo8fXXjvatBGBYmlp863YHjM1pLqoAkB5WBSwzPSNRjJHt44o/s1600/56-SLICE-NAPA.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7mZ9BkcbK7BbVHo8UrYLJpyo4b_JRyuCCg8arpmk3avTLAmh-O2VYZNGyGK6MndR97MQsGWH5amR0JUabgEfx_ZoFDCo8fXXjvatBGBYmlp863YHjM1pLqoAkB5WBSwzPSNRjJHt44o/s320/56-SLICE-NAPA.jpg" width="320" /></a> </div>Begin by slicing the napa as thin as possible, and placing it in a large bowl.<br />
<br />
We use napa rather than conventional cabbage, because the napa has a thinner leaf, giving a lighter texture to the finished product. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCa3TiaJQL5V1aTnOyBUUCg9rsRODQzsvqWUvr6kUQ9GfvBOl5sWvIdH7uxeprPY8llEKAJEnctlNAtUNO-iD8eLWriuWe7pudpIy55ucZT9H6YR_NTdDTXI_md71RC4lyOfqYxxbIWU/s1600/56-DAIKON-WITH-RULER.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCa3TiaJQL5V1aTnOyBUUCg9rsRODQzsvqWUvr6kUQ9GfvBOl5sWvIdH7uxeprPY8llEKAJEnctlNAtUNO-iD8eLWriuWe7pudpIy55ucZT9H6YR_NTdDTXI_md71RC4lyOfqYxxbIWU/s320/56-DAIKON-WITH-RULER.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a daikon radish that I purchased at my local food co-op.<br />
It was grown right here in Northeastern Connecticut.<br />
(Sorry about the ruler, it's the only one I could find.)<br />
You can see that the radish is a hefty 13 inches long!</td></tr>
</tbody></table> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPxMFBUZ58CfNxF-Vp-Nl2aR-gFZq0rsfPHa331zxnzLNgpMGlmyQDrflkPkGrIpByKKrjuAwn1OFMj7fSYJ7vxCFjnaymhJzJRyLwjWyu2CGbF5RzxYzTsVQdTdZp4393c5Lx3XiUwM/s1600/56-GRATED-DAIKON.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPxMFBUZ58CfNxF-Vp-Nl2aR-gFZq0rsfPHa331zxnzLNgpMGlmyQDrflkPkGrIpByKKrjuAwn1OFMj7fSYJ7vxCFjnaymhJzJRyLwjWyu2CGbF5RzxYzTsVQdTdZp4393c5Lx3XiUwM/s320/56-GRATED-DAIKON.jpg" width="320" /></a>Use a box grater to grate the daikon radish. A root vegetable such as this reaches deep into the earth to provide you with minerals and nutrients. </div><div class="separator" style="clear: both; text-align: center;">Grate the carrots and mix the radish and carrots into the cabbage. I find that it's easier to mix the vegetables in the large bowl than in the crock itself.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxS7DXlDVpklJDgNrzVPdO7g00PEb72glPmbYpyio79rBrSPm2zTFz26FlMOfdC7cWriHpfsIin6FPtPis7cudD3R5kEkTNXcUOrOqZovScyUMVkMny1sv6ANT2-4zrN1qLbi6IZVO8s/s1600/56-BRINE.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxS7DXlDVpklJDgNrzVPdO7g00PEb72glPmbYpyio79rBrSPm2zTFz26FlMOfdC7cWriHpfsIin6FPtPis7cudD3R5kEkTNXcUOrOqZovScyUMVkMny1sv6ANT2-4zrN1qLbi6IZVO8s/s320/56-BRINE.jpg" width="239" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix a brine of 4 cups (1 liter) water and 4 Tablespoons (60 milliliters) salt. Stir until salt is thoroughly dissolved. </div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zHkQ0jITsxg/TvyUH16KJRI/AAAAAAAAAvo/vi8Z-rL-fFI/s1600/567-2-GAL-CROCK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="http://3.bp.blogspot.com/-zHkQ0jITsxg/TvyUH16KJRI/AAAAAAAAAvo/vi8Z-rL-fFI/s320/567-2-GAL-CROCK.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Place the brine and the vegetables in a crock or food-grade plastic bucket.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IrMnO0ORHeI/TvyUm4xfFsI/AAAAAAAAAwA/tjhRr4hQd5c/s1600/5691A-PLATE-IN-CROCK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://2.bp.blogspot.com/-IrMnO0ORHeI/TvyUm4xfFsI/AAAAAAAAAwA/tjhRr4hQd5c/s320/5691A-PLATE-IN-CROCK.jpg" width="239" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cover with a plate and add a clean jar of water to keep the vegetables submerged in the brine for several hours, until soft, or overnight. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Drain the brine off the vegetables, reserving the brine.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT50edWULnFWHy3Zrmn7FnOMuZA8H4RWW5Rdz0mvin9TDY5l9ETK3P6qABKTVB7t0kVSwFDuEsS7dvTl6tg6G_oE0rgwC4El7xdOQLBrUWf0hoaJLYbpWtvm5C6XDhCCLb43Popx6F9E/s1600/565-GRATE-GINGER.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT50edWULnFWHy3Zrmn7FnOMuZA8H4RWW5Rdz0mvin9TDY5l9ETK3P6qABKTVB7t0kVSwFDuEsS7dvTl6tg6G_oE0rgwC4El7xdOQLBrUWf0hoaJLYbpWtvm5C6XDhCCLb43Popx6F9E/s320/565-GRATE-GINGER.jpg" width="320" /></a>Now chop your onion and garlic very fine and grate the ginger root with a spice grater. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKKDz7-BEcZA0g-MjbYZ573poCQxrrkoR5E3jg0B4-PXp8oEjqoEX77ClAlV38ckaPGIspQlu5nb0w4EF4DtJoj4obDO9ezEbjfB2Oav6FEpb4waF_rLHetcuhqINK3ybMVtM1I5CvD0/s1600/566-MIXED-SPICES.jpg" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKKDz7-BEcZA0g-MjbYZ573poCQxrrkoR5E3jg0B4-PXp8oEjqoEX77ClAlV38ckaPGIspQlu5nb0w4EF4DtJoj4obDO9ezEbjfB2Oav6FEpb4waF_rLHetcuhqINK3ybMVtM1I5CvD0/s320/566-MIXED-SPICES.jpg" width="320" /></a>If you have a mortar and pestle, you can grind the aromatics together in that. Having none, I mashed the onions, garlic, artichoke, and ginger with a fork.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x1bXJHY6-Jg/TvyfmIxIRLI/AAAAAAAAAwk/BezuumXel0g/s1600/568-KIM-CHI-IN-CROCK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="http://2.bp.blogspot.com/-x1bXJHY6-Jg/TvyfmIxIRLI/AAAAAAAAAwk/BezuumXel0g/s320/568-KIM-CHI-IN-CROCK.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Add the spice mixture to the drained vegetables, and mix well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Pack into one or two quart sized jars. Tamp down <em>firmly</em> so the brine rises to cover the vegetable mix and all air is squeezed out of cabbage mix. If necessary, add some of the reserved brine so the vegetables are well covered. <br />
<br />
Use a smaller jar or a small plastic bag filled with brine to press down on the vegetables, keeping them under the brine <em>and away from contact with the air. </em></div></div> <br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Allow the kimchi to ferment in a warm place for up to a week, </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">checking every day: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><ul><li>Remove any foam that forms. </li>
<li>Taste the kimchi to see if it is to your liking. </li>
<li>Keep tamping it down to be sure no air bubbles are in there. </li>
<li>Be sure veggies are well covered with brine. </li>
</ul></div>When the ferment has reached the desired tanginess, remove the smaller jar or baggie and replace with a conventional lid. Store the kimchi in the refrigerator for up to three weeks. Enjoy as a condiment with meals, or pack right into a sandwich or wrap!<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-31382917806582435522011-12-12T11:44:00.001-05:002011-12-12T11:53:39.502-05:00Pfeffernusse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGUT4erT7xLbjK9498WjWZ0y0hcIUtwcgPhgdBIvK9QYpE71eIihswU6d6hRJ6gUIw_mgd_d3M2g1_hyFqPjn5wDRAB4GvPZs0_50q1QqlWbeKVOeuN8rBa0aUm7xQ5YSSUEXzWQGrio/s1600/PFFEFFERNUSSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGUT4erT7xLbjK9498WjWZ0y0hcIUtwcgPhgdBIvK9QYpE71eIihswU6d6hRJ6gUIw_mgd_d3M2g1_hyFqPjn5wDRAB4GvPZs0_50q1QqlWbeKVOeuN8rBa0aUm7xQ5YSSUEXzWQGrio/s400/PFFEFFERNUSSE.jpg" width="400" /></a></div>I love the name of these spicy little cookies. Translated from the German, it means "pepper nuts." There is in fact PEPPER in the cookies, but there are many other spices as well, and the flavor is akin to gingerbread. <br />
<br />
The texture is chewy when they are freshly made. But tradition holds that the flavor intensifies if you bake them two weeks before Christmas and store them in an airtight tin. That's where the second part of the name comes from, for they also become denser. And hard as rocks. Excuse me: hard as nuts. They're only as hard as NUTS. <br />
<br />
<br />
Trust me they are well worth the wait. They aren't all THAT hard, they're full of good things, (honey, molasses, candied orange peel,) and they are easy to make.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lgLWoNwE3QLvyUwsNNtpmo5GAspFYJ4JbFDTdV1_MM9srRxO8t6Z322_QasA_uYknxXFKtQbhSD3X3dLsgQFXprJSBU3SjGgmmbriTF7PLirFDv5m5xqga0K12SZNnb_1r5TtYpwsmY/s1600/553-CHOPPED.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lgLWoNwE3QLvyUwsNNtpmo5GAspFYJ4JbFDTdV1_MM9srRxO8t6Z322_QasA_uYknxXFKtQbhSD3X3dLsgQFXprJSBU3SjGgmmbriTF7PLirFDv5m5xqga0K12SZNnb_1r5TtYpwsmY/s320/553-CHOPPED.jpg" width="320" /></a></div>These beautiful golden nuggets are chopped candied orange peel, from organic oranges, found at my local food co-op! The perfect find for this baking project. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUiOoH1deZ_azDTM7F-HnMg5arAVJZ00cBKHb6U6PXDzk0IHOwpfwnnrjlzOcCceHyUHUMbiA7qdMiqnBrKOHW1JRge7CijnBITPSVH68r-39stBOeDcP_3Oo8qDzLSBFhzN_ntbQdcQ/s1600/55-4-HONEY.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUiOoH1deZ_azDTM7F-HnMg5arAVJZ00cBKHb6U6PXDzk0IHOwpfwnnrjlzOcCceHyUHUMbiA7qdMiqnBrKOHW1JRge7CijnBITPSVH68r-39stBOeDcP_3Oo8qDzLSBFhzN_ntbQdcQ/s320/55-4-HONEY.jpg" width="239" /></a></div>You will be doing a great favor to yourself and the planet to seek out a local honey producer.<br />
<br />
Plan on 15 minutes to mix the dough, 2 hours to let it chill, and another 20 minutes to get them rolled and baked. (Chill overnight if that's more convenient for you.)<br />
<br />
Here's How:<br />
In a large bowl, whisk <span style="color: black;">two eggs</span><br />
add and beat in:<br />
<span style="color: black;">1/2 cup canola oil</span><br />
<span style="color: black;">1/2 cup molasses</span><br />
<span style="color: black;">1/4 cup honey</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0O5dvleL2NFrrM_VIjYbvF9swJeXQKcYr4IL7AdR9grrukbDT4xXCW1RCcrOfU-pU0Pqs-H7rp_mDIZ5tJ1f9VkZdXq9rmvgePIyckPJQOOwNKSWueF1xNHm-8RavOzm0htcbW1iEvI/s1600/55-2-INGRED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0O5dvleL2NFrrM_VIjYbvF9swJeXQKcYr4IL7AdR9grrukbDT4xXCW1RCcrOfU-pU0Pqs-H7rp_mDIZ5tJ1f9VkZdXq9rmvgePIyckPJQOOwNKSWueF1xNHm-8RavOzm0htcbW1iEvI/s320/55-2-INGRED.jpg" width="320" /></a></div>In a second bowl combine these dry ingredients:<br />
4 cups unbleached flour<br />
1 cup organic sugar<br />
1 and 1/2 teaspoons ground cardamom<br />
1 tsp. nutmeg<br />
1 tsp. ground cloves<br />
1 tsp. ginger<br />
2 tsp. cinnamon <br />
1 and 1/2 tsp. baking soda<br />
1 tsp. ground black pepper<br />
1/2 tsp. salt<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-vs4XgRSBI2lpLmdJNp_REIite3yLDsisntygDhouI0PRQKmEgL-nKeq2J2l-rPHKT2cyjUdlh6QEi9LPlYYYtFLqWVEaLdbaSRBCjbucKX-kgLDgqLqE6OXFYgI-fa8cq7S13a10b0/s1600/55-add-in-peel.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-vs4XgRSBI2lpLmdJNp_REIite3yLDsisntygDhouI0PRQKmEgL-nKeq2J2l-rPHKT2cyjUdlh6QEi9LPlYYYtFLqWVEaLdbaSRBCjbucKX-kgLDgqLqE6OXFYgI-fa8cq7S13a10b0/s320/55-add-in-peel.jpg" width="320" /></a></div>Mix in 1/2 cup very finely chopped candied orange peel or other dried fruit. Be sure your spices are well incorporated into the flour mix before adding the orange peel, because the orange peel is very sticky. Carefully stir the peel into the dry mix, making sure the pieces don't clump together, but are evenly distributed throughout the mix.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqf4MEH0UjNUxGn39cT272Y5FXKHhyp269ELHXjJ0taSuK_qGbaiFYQ6c17xg-975WEMWUbyKl76bQGZB2SQKXWNBgndqHo4XXXNzWWUGmg_aK3nNAtERSpoz3ulEt28bOWBi4Fidbyo/s1600/55-5-CRUMBLY.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqf4MEH0UjNUxGn39cT272Y5FXKHhyp269ELHXjJ0taSuK_qGbaiFYQ6c17xg-975WEMWUbyKl76bQGZB2SQKXWNBgndqHo4XXXNzWWUGmg_aK3nNAtERSpoz3ulEt28bOWBi4Fidbyo/s320/55-5-CRUMBLY.jpg" width="320" /></a>Now combine the wet and dry ingredients and mix well. Mixture will appear a bit dry and crumbly, but don't worry, this will change when you form the cookies with your warm hands. For now, cover and refrigerate for at least two hours.<br />
<br />
Then preheat the oven to 325 degrees F. (165degrees C.)<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6byL_Xsk0WThlnAAR6LBixg_SI72QiRpZvUaXWCFI3Pt6NjSWIYUnxbPd_F12WoQidpZVUN9-fCCalsT5LKzVBq1Yru-KS6xf9Fqnkur6CwMN1oLRxporl0Z79mT6OllbhY_1m-c5sJg/s1600/55-6-ON-SHEET.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6byL_Xsk0WThlnAAR6LBixg_SI72QiRpZvUaXWCFI3Pt6NjSWIYUnxbPd_F12WoQidpZVUN9-fCCalsT5LKzVBq1Yru-KS6xf9Fqnkur6CwMN1oLRxporl0Z79mT6OllbhY_1m-c5sJg/s320/55-6-ON-SHEET.jpg" width="320" /></a>Roll dough into little balls slightly bigger than acorns and place on an ungreased cookie sheet, spacing about an inch apart. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OroPqq-Y5UpZC_T0f2u5T2uqvduGq2pwUE6CqIjVzIcAafNYFjYUPI86VKlABn4igGBx4cUgWcsCIXWWftyxnzwPA2zqj047Wwvb7Jgi5Iui8fAWn4sgOlxGkjFd7HHWU4rKQkFulRg/s1600/55-6-BAKED.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OroPqq-Y5UpZC_T0f2u5T2uqvduGq2pwUE6CqIjVzIcAafNYFjYUPI86VKlABn4igGBx4cUgWcsCIXWWftyxnzwPA2zqj047Wwvb7Jgi5Iui8fAWn4sgOlxGkjFd7HHWU4rKQkFulRg/s320/55-6-BAKED.jpg" width="320" /></a>Bake for 10 to 15 minutes, then use a spatula to move cookies to cool on a cooling rack.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40P9IUtJdoOHwzOLeFaTQO1ABaGz2853GPf0_ZooPHqQ5BXT5xA3986UOnv8WlfTE48LpTuFJA6HdJc9B5RhCjb0lpmfCVnhOiRG1cN_yqoMuPMvqlUtHUF8Yvk7IB2Wt27j1hL1fBik/s320/55-7-DIPPED.jpg" width="320" />When cookies are cool, use tongs or chopsticks to roll them in confectioner's sugar. </div><div class="separator" style="clear: both; text-align: center;">Pack into a decorative tin, using wax paper as a barrier so the cookies don't actually touch the tin.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwojgNEw2qC1fErcHKyJmmk6i78VuukVE5QgIqmTlNEvP8wnLW3fmArWiS_HQZRLXtMBjcYD7yJn6AeF2KkgqMyoawnhyZyVNgxEZQNDV7V4NR5bty5o02ddKK-rTqGNYi_J185JujkY/s1600/55-8-IN-BOX.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwojgNEw2qC1fErcHKyJmmk6i78VuukVE5QgIqmTlNEvP8wnLW3fmArWiS_HQZRLXtMBjcYD7yJn6AeF2KkgqMyoawnhyZyVNgxEZQNDV7V4NR5bty5o02ddKK-rTqGNYi_J185JujkY/s320/55-8-IN-BOX.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7G_lumEkt_Kh5WuhSZJD9lLf3s3gGospqUCCbwZu3dxV0tvK_0AFsWytJC3aVde_CNA7boAT7S1s32ubHclY2uTyx_9ZzJ4uv5CDXVnLAvCzZutoMMNFb2N9u3qGrGq0vhZNkouxiLgM/s1600/55-PLAIN-COOKIES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7G_lumEkt_Kh5WuhSZJD9lLf3s3gGospqUCCbwZu3dxV0tvK_0AFsWytJC3aVde_CNA7boAT7S1s32ubHclY2uTyx_9ZzJ4uv5CDXVnLAvCzZutoMMNFb2N9u3qGrGq0vhZNkouxiLgM/s320/55-PLAIN-COOKIES.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Cookies are also just fine without the sugar, if that's more to your liking. And they are great to eat right away, if they don't all happen to fit into that tin.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-57079127961130489872011-12-01T15:03:00.000-05:002011-12-01T15:03:26.747-05:00Butternut Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnOYl5LMbsHoOQYqG6P9W5MKH6baa6xIxNFC0nsDPK98OQRhb28QvcRlUJ5ylmJJyWyQIp216MUd2qFRbZaXjkKA_adLuu9tsgxw38-kJs8sdgj6cpEZ2iD80LYOZWYrB8-r4IZNCfSw/s1600/54-BUTTERNUT--PIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnOYl5LMbsHoOQYqG6P9W5MKH6baa6xIxNFC0nsDPK98OQRhb28QvcRlUJ5ylmJJyWyQIp216MUd2qFRbZaXjkKA_adLuu9tsgxw38-kJs8sdgj6cpEZ2iD80LYOZWYrB8-r4IZNCfSw/s400/54-BUTTERNUT--PIE.jpg" width="400" /></a></div>Sorry food blog, I've been neglecting you...Thanksgiving and Open Studios and all...<br />
<br />
But here you go. The butternuts have been baked and made into a side dish for Thanksgiving dinner, a beautiful, decorative pie, and enough left over for butternut burritos!<br />
<br />
To bake squash, cut in half lengthwise and remove seeds. Place cut side down on a cookie sheet and bake at 350 degrees F. for one hour. Poke with a fork to be sure all parts are done. (The hollowed out part cooks faster.) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqYQ_NA_eNF7bskhLAFb5ecsHGUXvBas8Mircu4grQ0dAWweVcH6ZWVXJxCxJ5QJDR2KTAGAjmpeQ2-GTKcytQF8ykqu0JSGaE9DBfnyX8_ZxyB85rwyR8a6l3m34aiky_VYktrvn8W0/s1600/54-BUTTERNUTS-BAKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqYQ_NA_eNF7bskhLAFb5ecsHGUXvBas8Mircu4grQ0dAWweVcH6ZWVXJxCxJ5QJDR2KTAGAjmpeQ2-GTKcytQF8ykqu0JSGaE9DBfnyX8_ZxyB85rwyR8a6l3m34aiky_VYktrvn8W0/s400/54-BUTTERNUTS-BAKED.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;">Here you see the squash after baking. I've turned them over with a fork and a potholder. They are steaming hot and need to cool before you can scoop out the flesh. Cooking them upside down keeps them from drying out, but in this type of pan (cheap) they will pick up an off color (!) from the metal if you don't turn them over right away</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Once the squash has cooled, use a spoon to scoop the flesh into a large mixing bowl. Puree by mashing with a potato masher until no large lumps remain.</span><br />
<span style="font-size: x-small;"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB29lg5bW8L-3mV9t9rdibTeB3meFVvPW7OH9jBecqopUF5CoFXEJZRuWqtMb5NqwBwJWQO6grskSYcmCquZYh4ce0w5kofi_BT4SZrraQXBfJSt7ppl4Siw6v-bhflLlrhnvdPA-CGo/s1600/54-BUTTERNUT-MEASURED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB29lg5bW8L-3mV9t9rdibTeB3meFVvPW7OH9jBecqopUF5CoFXEJZRuWqtMb5NqwBwJWQO6grskSYcmCquZYh4ce0w5kofi_BT4SZrraQXBfJSt7ppl4Siw6v-bhflLlrhnvdPA-CGo/s320/54-BUTTERNUT-MEASURED.jpg" width="320" /></a></div></td></tr>
</tbody></table>Measure out two cups of squash for the pie, and save the rest for other cooking projects.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make a 10 inch pie you will need:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">a 10" unbaked pie shell, chilled</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">scraps of pie dough to make leaves and cat</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 eggs, lightly beaten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon ginger</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup molasses</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup half and half</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups butternut puree <br />
<br />
Preheat oven to 450 degrees F. <br />
Cut out leaves and/or a cat, dog or pumpkin from pie dough scraps if you have them. <br />
Put them in the oven to bake for 10 to 12 minutes while you prepare the pie filling.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Whisk eggs in a large mixing bowl until light and fluffy.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add spices, molasses, half and half and whisk again.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Stir in butternut puree and stir till well mixed.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour filling into crust and bake for 10 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Reduce heat to 350 degrees and bake for another 45 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Filling shoud look "set," and an inserted butterknife should come out clean.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If pie is not done, cook for another 10 minutes and test again.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Allow to cool before adding the pie crust decor and serving.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Recipe by Martha Stewart. Cut-out cat by <a href="http://navigator.cision.com/Jessanne-Collins-Managing-Editor-mental-floss.aspx">Jessanne Collins.</a></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-49402891753156671432011-11-12T13:14:00.004-05:002011-11-12T13:48:18.586-05:00Bread Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qiatZdEBh31jQfYjz9lp17hgJBoVbChKP97bqemNHMIM5BI07HTr-mA1DmQUv4yMVyRwx8nB1_uwyEV242lgIFYcoiZ3UbdRXUQUufXMxNkYhQ-HzJ0TYa52F5pLXWqVJgCAtRy7ar0/s1600/WILD-POPPIES-12-X-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qiatZdEBh31jQfYjz9lp17hgJBoVbChKP97bqemNHMIM5BI07HTr-mA1DmQUv4yMVyRwx8nB1_uwyEV242lgIFYcoiZ3UbdRXUQUufXMxNkYhQ-HzJ0TYa52F5pLXWqVJgCAtRy7ar0/s320/WILD-POPPIES-12-X-12.jpg" width="320" /></a></div>A great way to use up crusts and other bits and pieces at the end of the bread bag...just store them in the freezer until you have enough to make this pudding!<br />
<br />
Ingredients:<br />
<br />
4 cups diced somewhat stale bread<br />
3 cups milk<br />
3 medium eggs, separated<br />
1/2 cup sugar<br />
1 tablespoon lemon juice<br />
1 teaspoon vanilla extract<br />
1 teaspoon lemon zest<br />
1/4 teaspoon ground cardamom <br />
1 cup raisins<br />
<br />
To do:<br />
<br />
Butter a 2 quart casserole dish and preheat the oven to 350 degrees F.<br />
<br />
Place the bread cubes in a large mixing bowl.<br />
<br />
Scald the milk and then allow to cool.<br />
<br />
Put the egg whites in a small bowl and set aside.<br />
<br />
Stir sugar into the egg-milk mixture, and add the lemon juice, vanilla, lemon zest, and cardamom. Stir until soft and creamy.<br />
<br />
Pour the egg-milk mixture over the bread and blend lightly with a fork. Set aside to soak for five minutes.<br />
<br />
Beat the egg whites till they form soft peaks. Fold gently into bread mixture.<br />
<br />
Pour into casserole dish and bake 40 minutes.<br />
<br />
This is a yummy treat...full of protein calcium, other good things. Ideal for dessert, an after school snack, or reheated for breakfast!Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-88734559991248835582011-11-10T11:39:00.000-05:002011-11-10T11:39:40.477-05:00Freezing Leeks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikf_B93hwugWajoMczmlewNHRtWhCCs6lhMPVbh2UY-L-WHoNUtDsgGQCT0-60jbExijyHFYv_2burOaNzWOMOaNYPaJw-4SXEBNpM-OkMqING_qaXGTms1Dmcc2IDHuoSjQJZpncPLXM/s1600/51-FROZEN-LEEKS-IN-COLANDER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikf_B93hwugWajoMczmlewNHRtWhCCs6lhMPVbh2UY-L-WHoNUtDsgGQCT0-60jbExijyHFYv_2burOaNzWOMOaNYPaJw-4SXEBNpM-OkMqING_qaXGTms1Dmcc2IDHuoSjQJZpncPLXM/s400/51-FROZEN-LEEKS-IN-COLANDER.jpg" width="400" /></a></div>It's mid-November, and here in here in Connecticut that means the ground will soon be frozen, so it's time to harvest the rest of the leeks and get them into the freezer. This is a very simple process.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Oa0ACiwkRTN41J2DQRbHlpfMQlpdcFPsPiCrX0WuRloWMT8AwW-XnI4V71CucgEOag8c6sKUCasDTCXcjhUHWc4MwYZZiMCY1HvcMySlNwIhxklT6eNLEa-DVeF2wgN0eQhwtfmaOOY/s1600/51-CHOPPED-LEEKS.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Oa0ACiwkRTN41J2DQRbHlpfMQlpdcFPsPiCrX0WuRloWMT8AwW-XnI4V71CucgEOag8c6sKUCasDTCXcjhUHWc4MwYZZiMCY1HvcMySlNwIhxklT6eNLEa-DVeF2wgN0eQhwtfmaOOY/s320/51-CHOPPED-LEEKS.jpg" width="320" /></a></div>Chop your leeks into medallions about one eighth of an inch thick.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQG8m-KobDlfGanYf8xsEdChjYUZYrjgifbJxgfof9yNz3jYM3Euah0UW5cAe3liCu9d4su6onX0mte3C6oITRNpqbk5WgoDsfk0ruwPMPwlBB113FR8dIF4VfTmZGeVsk6BqX3R5X4_U/s1600/51-CHOPPED-LEEKS-IN-BAG.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQG8m-KobDlfGanYf8xsEdChjYUZYrjgifbJxgfof9yNz3jYM3Euah0UW5cAe3liCu9d4su6onX0mte3C6oITRNpqbk5WgoDsfk0ruwPMPwlBB113FR8dIF4VfTmZGeVsk6BqX3R5X4_U/s320/51-CHOPPED-LEEKS-IN-BAG.jpg" width="320" /></a></div> I freeze them in one quart freezer bags. They are thin enough that they freeze quickly in the bag and don't need to be flash frozen on a cookie sheet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtftbSRBnf2dmqhqi6ALjPyOmyToFotPCQV5Al3uCzCKCl4C4ALOqJhm-qYKQXIIHPaJSS6gNG6IYBjk6LoNvxsvumkFHW7T3QXLbQWXRr_MSSvP9qCFgHAu_HP2WRtAWw4UYjivCm7EA/s1600/51-LEEKS-IN-BAG-CLOSE-UP.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtftbSRBnf2dmqhqi6ALjPyOmyToFotPCQV5Al3uCzCKCl4C4ALOqJhm-qYKQXIIHPaJSS6gNG6IYBjk6LoNvxsvumkFHW7T3QXLbQWXRr_MSSvP9qCFgHAu_HP2WRtAWw4UYjivCm7EA/s320/51-LEEKS-IN-BAG-CLOSE-UP.jpg" width="320" /></a></div>It's a good idea to double bag the leeks to prevent their smell from permeating the freezer.<br />
<br />
Once frozen you will be ably to shake out just the amount you need. You may just have to give the bag a gentle smack.Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-21336206256593341342011-11-09T21:10:00.002-05:002012-01-16T10:35:01.963-05:00Ginger Blondies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA6CWGvUnn1wuaPt76sPCpUFmw9Q-HjI59q0qCZ1WRCj6LmlEM6smjS002uLgEnSfuF_fN5bukgPnpB2KueP_TYM48kSnHsfHb9Xa3UpVmX69H_kja3mDI9Kif5JAJPlk1_RlFhk4AnY/s1600/50-COOKIE-BEAR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA6CWGvUnn1wuaPt76sPCpUFmw9Q-HjI59q0qCZ1WRCj6LmlEM6smjS002uLgEnSfuF_fN5bukgPnpB2KueP_TYM48kSnHsfHb9Xa3UpVmX69H_kja3mDI9Kif5JAJPlk1_RlFhk4AnY/s400/50-COOKIE-BEAR.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">During the four days and nights without power due to the October snowstorm, I became obsessed with ginger cookies. After making the hermits, I set out to perfect a ginger blondie recipe. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Did I mention the snowstorm? I became obsessed not only with ginger, but also cinnamon and cloves. All three are considered to be herbal stimulants, "activating the inner vitality of the body through nourishment, warmth, and circulation." (This is a quote from herbalist Rosemary Gladstar, in her publication, </div><div class="separator" style="clear: both; text-align: center;">"The Science and Art of Herbology.")</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Unlike harsher stimulants such as caffeine, these spices don't give a speedy lift followed by a crash. Rather, it is a slow, steady building of the body's inner resources for staying healthy. Perfect for this time of year as cold and flu season approaches!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmwSs8blN-Rbaq8kjJ80PtwkbV8kECZUP_ihLSsyrnf95GDfTjypHzm7kVfkpcwAhZ95PWlPHQ4nsb1_ZvyE1_L5mjb6DOZ_Ji-8f-1PweS4LzRNyVtNGLh5GhpBxRlaWktKXp5_W3iY/s1600/50-GINGER-BLONDIES-LEVELED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmwSs8blN-Rbaq8kjJ80PtwkbV8kECZUP_ihLSsyrnf95GDfTjypHzm7kVfkpcwAhZ95PWlPHQ4nsb1_ZvyE1_L5mjb6DOZ_Ji-8f-1PweS4LzRNyVtNGLh5GhpBxRlaWktKXp5_W3iY/s400/50-GINGER-BLONDIES-LEVELED.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">3 cups flour</div><div class="separator" style="clear: both; text-align: center;">2 Tablespoons cocoa powder</div><div class="separator" style="clear: both; text-align: center;">2 1/2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">4 teaspoons ginger</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons cinnamon</div><div class="separator" style="clear: both; text-align: center;">pinch cloves</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 large eggs</div><div class="separator" style="clear: both; text-align: center;">7/8 cup canola oil</div><div class="separator" style="clear: both; text-align: center;">2 Tablespoons molasses</div><div class="separator" style="clear: both; text-align: center;">1 cup organic sugar</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons vanilla</div><div class="separator" style="clear: both; text-align: center;">1 cup chocolate chips</div><div class="separator" style="clear: both; text-align: center;">1 cup chopped walnuts or pecans</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 350 degrees F and grease a 9 x 13" pan.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a medium bowl, whisk together the first 7 ingredients.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a large bowl, whisk the eggs till light and fluffy, then whisk in the oil, molasses,sugar and vanilla.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Stir in the chips and nuts. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Spread the batter in the prepared pan and bake for 35 - 40 minutes, until a toothpick inserted in the center comes out clean.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Allow to cool before cutting into squares. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlqYZERpp-SFeEDLK-JMmGduuMpRMR7lCUfwgSgIb4HN8dN5lg1QW5cRnn1YXc5rvIwQaBtsVL6Y2sC-ZMGY9zoBwl_lwqmDK2gKwms0hRbOQB-ZrWUzpftf_AznNGjYoHmX-huO1PzA/s1600/50-WITH-FOOT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlqYZERpp-SFeEDLK-JMmGduuMpRMR7lCUfwgSgIb4HN8dN5lg1QW5cRnn1YXc5rvIwQaBtsVL6Y2sC-ZMGY9zoBwl_lwqmDK2gKwms0hRbOQB-ZrWUzpftf_AznNGjYoHmX-huO1PzA/s400/50-WITH-FOOT.jpg" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-7651211794882601612011-10-28T10:03:00.004-04:002012-01-29T16:43:59.973-05:00Hermit Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJ7XyQ6b2Qb7_zG2tGws5SsUrMg8hkgz23QIFnWekKbkbWeRbkQg4CL_60rvbwqE-etBZw5n7o9Xsc_dEKG9qzOrlrI_Nc4KfBnGVyOBKs4HeWCbY38HQtnkjgsDx6iSz28McFx1wB-A/s1600/48-HERMITS-ON-WOODSTOVE-FOR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJ7XyQ6b2Qb7_zG2tGws5SsUrMg8hkgz23QIFnWekKbkbWeRbkQg4CL_60rvbwqE-etBZw5n7o9Xsc_dEKG9qzOrlrI_Nc4KfBnGVyOBKs4HeWCbY38HQtnkjgsDx6iSz28McFx1wB-A/s400/48-HERMITS-ON-WOODSTOVE-FOR.jpg" width="400" /></a></div>Healthful cookies to have on hand for Halloween! (or anytime!)<br />
<div class="separator" style="clear: both; text-align: center;"></div>Ingredients:<br />
2 eggs, lightly beaten<br />
7/8 cup canola oil<br />
1/2 cup sugar<br />
1 cup molasses<br />
2 cups whole wheat flour<br />
2 cups unbleached white flour<br />
4 teaspoons baking soda<br />
1 teaspoon salt<br />
2 teaspoons cinnamon<br />
2 teaspoons ginger<br />
1 teaspoon ground cloves<br />
1 cup chopped walnuts<br />
1 cup date pieces<br />
<br />
Preheat oven to 350 degrees.<br />
Lightly grease two cookie sheets.<br />
Use wire whisk to beat the eggs in a large bowl.<br />
Add oil, sugar, and molasses, and whisk again.<br />
In a medium bowl, combine flours with baking soda, salt, and spices.<br />
Add to sugar mixture and mix well.<br />
Stir in nuts and date pieces.<br />
Roll into balls the size of walnuts and place on cookie sheets 2 inches apart.<br />
Bake 12 to 15 minutes.<br />
Transfer to wire racks to cool.<br />
Makes 3 dozen.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-u93bTMpMSRMFUcZAw-aJpHMjYKWOzuu5XoO6DxQD9_jcet1m9PR4KotmX7srykoUGj0HiIJNiFh5uxLgonulH30Ev6vOId8KspntIlZ7TxxAC7GfsuQqJEk83KI0eJeVzNhcdjpNMY/s1600/48-HERMITS-ON-COOLING-RACK-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-u93bTMpMSRMFUcZAw-aJpHMjYKWOzuu5XoO6DxQD9_jcet1m9PR4KotmX7srykoUGj0HiIJNiFh5uxLgonulH30Ev6vOId8KspntIlZ7TxxAC7GfsuQqJEk83KI0eJeVzNhcdjpNMY/s400/48-HERMITS-ON-COOLING-RACK-.jpg" width="400" /></a></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-26650646264545993412011-10-20T20:21:00.001-04:002011-12-27T20:28:48.787-05:00Planting Garlic<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2wVvZsCeJdkJ0z5myXoim4e6XkET7lS-7j6-p0zWKY6YG9SxmYqvkQTMdwHT6rnnj9ZijbdF5YVaByDUx_693unSYDWR43__H8BlvBo8pO2qxwpZO7QfL4Mg7w3c_yNyDHZQ2jFqtNA/s1600/47-POKE-FIRMLY-INTO-HOLE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2wVvZsCeJdkJ0z5myXoim4e6XkET7lS-7j6-p0zWKY6YG9SxmYqvkQTMdwHT6rnnj9ZijbdF5YVaByDUx_693unSYDWR43__H8BlvBo8pO2qxwpZO7QfL4Mg7w3c_yNyDHZQ2jFqtNA/s400/47-POKE-FIRMLY-INTO-HOLE.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cool weather is here in New England. Time to plant daffodils and garlic. I mention the daffodil, because, if you're familiar with the life cycle of the daffodil, that will help you understand the timing for the different elements of garlic culture. Since the garlic is planted in the fall and not harvested till mid-July, you need to plan to put it where you can work around it in your garden bed in the spring. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc_T0POLCOHgFjbCP_LOkNY11fsxanOftohEiIpp9nhje8GtG7mioJUtZ85C2LhEanllAkavyW4ufZvQackTFDIysSRvhxH_Y0wbu4IvhjC4FChnBocbVe4npAOZsXzEG_qvnI-bqfes/s1600/47-GARDEN-PLAN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc_T0POLCOHgFjbCP_LOkNY11fsxanOftohEiIpp9nhje8GtG7mioJUtZ85C2LhEanllAkavyW4ufZvQackTFDIysSRvhxH_Y0wbu4IvhjC4FChnBocbVe4npAOZsXzEG_qvnI-bqfes/s320/47-GARDEN-PLAN.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So let's begin with the garden plan. Like most things in the vegetable garden, garlic likes full sun and rich, friable, well drained soil. Having a plan on paper is a good way of keeping track from year to year of the locations of various plantings. Rotation of crops is one of the cornerstones of organic growing and effective rotation requires a blueprint for the future based on an accurate record of the past.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhblzTD_Xbg_4kiYDZZW-WoJKBc2kQM6uULRi2AxMGt19DJOFXbiL4s1ubcuK0TiC4X4KY635fCW1XMv9ITEhx6W1Ep_Nmq6n6xctgIxyh_LYI2BKRaxWUCYf2dY8oUBFlj7w56Bgks4Y/s1600/47-LAY-OUT-BEDS.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhblzTD_Xbg_4kiYDZZW-WoJKBc2kQM6uULRi2AxMGt19DJOFXbiL4s1ubcuK0TiC4X4KY635fCW1XMv9ITEhx6W1Ep_Nmq6n6xctgIxyh_LYI2BKRaxWUCYf2dY8oUBFlj7w56Bgks4Y/s320/47-LAY-OUT-BEDS.jpg" width="239" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The next step is to lay out the bed. Our beds are four feet wide, and allow for four rows, spaced twelve inches apart. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But before laying out your rows, it's a good idea to soften the soil by double-digging it or by using a broadfork. This is to break up the compaction of the subsoil. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYDGZsYl2ooALeK2q7IcpNMY6Q7fRwFd-rbtwu2c61jc2mxh0ZQ10sZd8WyQ0r6dURPgEemqqyHVjuKIqIbGz5HSfEgBq4aUqFdg5jD3YLfeDgemOsvLEGSjY0x1olE3MALAprF-NyAw/s1600/47-USING-BROADFORK.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYDGZsYl2ooALeK2q7IcpNMY6Q7fRwFd-rbtwu2c61jc2mxh0ZQ10sZd8WyQ0r6dURPgEemqqyHVjuKIqIbGz5HSfEgBq4aUqFdg5jD3YLfeDgemOsvLEGSjY0x1olE3MALAprF-NyAw/s320/47-USING-BROADFORK.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qzAODTZGhE81gYRNnK3Czs1U7hCJZbOQM9PXzr_lov5ODWBmtnDK24U0mK2ZAmPaQGBVXZhMvihAGSxSkDHAMaMe-oG0WaKiPgtnkcCuf3m_UfAxaVvXlosZgnuQFOpXi8xQlGEv67w/s1600/47-SHOWING-BROADFORK.jpg" imageanchor="1"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qzAODTZGhE81gYRNnK3Czs1U7hCJZbOQM9PXzr_lov5ODWBmtnDK24U0mK2ZAmPaQGBVXZhMvihAGSxSkDHAMaMe-oG0WaKiPgtnkcCuf3m_UfAxaVvXlosZgnuQFOpXi8xQlGEv67w/s320/47-SHOWING-BROADFORK.jpg" width="320" /></a></div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A good broadfork can be purchased at<a href="http://www.johnnyseeds.com/default.aspx?source=bing_johnny_seeds&utm_source=bing&utm_medium=cpc&utm_campaign=brand&9mtype=b&9mkw=4322395492&9mad=239789387.2&9mraw=johnnysseeds.com"> Johnny's Selected Seeds</a>, <br />
but we had this one fabricated by a local blacksmith. Our soil is very rocky. Even this tough fork has been back to the shop for repairs! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once you have softened your soil and raked it out smooth, draw shallow trenches in the soil 12 inches apart. Poke 2 inch deep holes every 4 inches.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDy30iLrfz5_CFwWuksUTtWRPIKVqIQvSELhLhZw0CT3nmTCzgOJH_FWC-sLE2_jgNOMCBOoCj_rwjwO0aOj0kN5zWlPiFjB-5G8LBNrcLj8RKOk2Ju_tJJQKXXPeIUWuSMq_Rx5xRPY/s1600/47-FURROWS-AND-HOLES.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDy30iLrfz5_CFwWuksUTtWRPIKVqIQvSELhLhZw0CT3nmTCzgOJH_FWC-sLE2_jgNOMCBOoCj_rwjwO0aOj0kN5zWlPiFjB-5G8LBNrcLj8RKOk2Ju_tJJQKXXPeIUWuSMq_Rx5xRPY/s320/47-FURROWS-AND-HOLES.jpg" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnGDq_ql1dQTMqF7cpS3PPnOIgpafI8Qwhl-YFrlBVHJBdJk3m1nS0tJN7caA07aSRZPdUpkdjNtjYC30KVVy8zI0qfe6J8fihswLr7GiQua8isds9DS4b6QDSsP6unfRx5JUgwDocg4/s1600/47-POKE-FIRMLY-INTO-HOLE.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnGDq_ql1dQTMqF7cpS3PPnOIgpafI8Qwhl-YFrlBVHJBdJk3m1nS0tJN7caA07aSRZPdUpkdjNtjYC30KVVy8zI0qfe6J8fihswLr7GiQua8isds9DS4b6QDSsP6unfRx5JUgwDocg4/s320/47-POKE-FIRMLY-INTO-HOLE.jpg" width="320" /></a>Next, tuck a clove into each hole, basal end down. One half pound of garlic cloves should plant 100 row feet.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05hD4grNgE-EmmePVTRJTZZCyogyS8jqkjijPwIMVSEHSDbBhn19-5mytQ6ZlexBmIhqJVdEZmZk59_Y6bcayt8Nyrt0xJsQ9KivbzrAVqn4OSgVXjlcMSdivwMVFa18WOB3VCh1Ss-w/s1600/47-THIS-SIDE-DOWN.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05hD4grNgE-EmmePVTRJTZZCyogyS8jqkjijPwIMVSEHSDbBhn19-5mytQ6ZlexBmIhqJVdEZmZk59_Y6bcayt8Nyrt0xJsQ9KivbzrAVqn4OSgVXjlcMSdivwMVFa18WOB3VCh1Ss-w/s320/47-THIS-SIDE-DOWN.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here you see the "basal plate" of the clove, which goes downward when planted. The roots will grow from this base, while the leaves will shoot up from the pointy end of the clove.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmZMpotU_h_8H5_DdZ8-oKl7wuLRUUzIWEdS8571yRIkDy0F_40HFI8TsUwA7dpeK5IuPTLgTRbWflGI0llCKWShATgSxHXvJrXRBkwLYbpWBD-w65yfyggxGiwylwAHvSHlL4wRHc1M/s1600/47-STRAW-MULCH-AND-CHICKEN-.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmZMpotU_h_8H5_DdZ8-oKl7wuLRUUzIWEdS8571yRIkDy0F_40HFI8TsUwA7dpeK5IuPTLgTRbWflGI0llCKWShATgSxHXvJrXRBkwLYbpWBD-w65yfyggxGiwylwAHvSHlL4wRHc1M/s320/47-STRAW-MULCH-AND-CHICKEN-.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use a rake to fill the holes, and then add 5 - 6 inches of straw mulch. <br />
We've added a chicken wire cage as protection from marauding deer.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNVjyYXpyWf7KlQwdKf_IWPD2BLt8_R50fvqdbZ1Ltnqw0RVzYHh-HSi59fvjdafLfHmDma6SxugickpuFOIS0ycg8iOx78KwKbQp6Y-s8y_nfD9ILDOufO9ehN7CUo1pxpb-n9PF3hQ/s1600/47-BREAK-INTO-CLOVES.jpg" imageanchor="1"><img border="0" height="239" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNVjyYXpyWf7KlQwdKf_IWPD2BLt8_R50fvqdbZ1Ltnqw0RVzYHh-HSi59fvjdafLfHmDma6SxugickpuFOIS0ycg8iOx78KwKbQp6Y-s8y_nfD9ILDOufO9ehN7CUo1pxpb-n9PF3hQ/s320/47-BREAK-INTO-CLOVES.jpg" width="320" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;">Here at Full Circle Farm, we grow two types of stiffneck garlic, "Red Chec," and "German Extra Hardy." Stiffneck garlic varieties are generally considered to be more flavorful than softneck varieties, and are thus more popular with </div><div class="separator" style="clear: both; text-align: center;">home growers and gourmet restaurants. </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">I hope you are inspired to plant even a small patch of garlic. Its health benefits are widely recognized. And you can never have too much. Because its flavor is superior to grocery store garlic, it is always a welcome gift for friends and family. When we harvest more than we need for the year for ourselves and friends, our local food co-op is always happy to purchase whatever we can supply.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And you can save out part of your harvest for next year's "seed!"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> For more information on garlic varieties and production, see the book </div><div class="separator" style="clear: both; text-align: center;">"Growing Great Garlic" by Ron Engeland</div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com1tag:blogger.com,1999:blog-7178794014474056634.post-78694900958041226952011-10-09T11:44:00.000-04:002011-10-19T15:18:03.529-04:00Blueberry Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC6IqF117JX29FLgPF5uwVTd1p1q6StSCn22REZT9hushO9VHBEWNMJ0cF4mTsR5UPXKnASK2cd1dGVZ4gbg_Rh9CfkCFC-StD9LIeWgpKrrNRRXsFxRm03trknfD34GplcPqlXlCYJ8/s1600/11+BLUEBERRIES-BAGGED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC6IqF117JX29FLgPF5uwVTd1p1q6StSCn22REZT9hushO9VHBEWNMJ0cF4mTsR5UPXKnASK2cd1dGVZ4gbg_Rh9CfkCFC-StD9LIeWgpKrrNRRXsFxRm03trknfD34GplcPqlXlCYJ8/s400/11+BLUEBERRIES-BAGGED.jpg" width="370" /></a></div>Sunday morning 9 AM phone call: our son is calling from his home in Boston to get Jack's pancake recipe.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sunday morning pancakes are a tradition around here, usually with fresh or frozen blueberries. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you wish to use frozen blueberries, get them out of the freezer the night before. Shake out one cup of berries and let them thaw overnight.</div>Here's the recipe:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>2 eggs<br />
2 cups milk<br />
1/3 cup canola oil<br />
1 and 1/2 cups whole wheat flour<br />
1 Tablespoon baking powder.<br />
1 cup blueberries <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(If your baking powder has lumps, push thru a strainer or otherwise break them up.)</div><br />
Beat the eggs, then add milk and oil and beat well.<br />
Mix the dry ingrdients thoroughly.<br />
Mix dry and wet ingredients together. Stir in berries.<br />
<br />
Heat your griddle. It's ready when a drop of water flicked on it jumps and sputters and is gone. Lightly oil the griddle.<br />
<br />
Ladle batter onto the griddle, and cook 2 - 3 minutes on the first side, until bubbles form, but before they pop.<br />
<br />
Flip and cook about 2 minutes on second side.<br />
<br />
Serve with organic butter and real maple syrup. Smiles all around.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HqM1n1C4YoQAMxd-A-aiztQNMFpdpCoJKG0iyE-l5fU9rSLHGGm5MxTY6hnJ3plTEmo8HX3GhdXodaJTwJmyW0-rp0ED9XPsRh4p64tx3YDJUIZoMapXpMhcnMIgRlFZF-Txc8koJ-E/s1600/11-berries-horizontal-40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="88" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HqM1n1C4YoQAMxd-A-aiztQNMFpdpCoJKG0iyE-l5fU9rSLHGGm5MxTY6hnJ3plTEmo8HX3GhdXodaJTwJmyW0-rp0ED9XPsRh4p64tx3YDJUIZoMapXpMhcnMIgRlFZF-Txc8koJ-E/s320/11-berries-horizontal-40.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-43345749317827601942011-10-08T23:08:00.005-04:002012-01-31T13:30:53.516-05:00Sauerkraut<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReTTbmlxiS6TPGorxZjg44Rn9VG0uTutMszF5ZCybi062vfxiLxCnlmCZLgq51c9s3y47JxWr4iGkOW-D32x-fWZBSWpYxa-Y5E7bBXbgPxWBzW3fcg8dloIsj68L8yzqNVuvdiUANr8/s1600/46-CABBAGES-IN-BASKET.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReTTbmlxiS6TPGorxZjg44Rn9VG0uTutMszF5ZCybi062vfxiLxCnlmCZLgq51c9s3y47JxWr4iGkOW-D32x-fWZBSWpYxa-Y5E7bBXbgPxWBzW3fcg8dloIsj68L8yzqNVuvdiUANr8/s400/46-CABBAGES-IN-BASKET.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">This year we had a good crop of Storage #4 Cabbage. We started these cabbages from seed in the greenhouse on April 9th and put them out on June 2nd. We put a thin row cover over the plants to keep the cabbage moths out of them. We kept this protective cover on all summer.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">In the past we've made lacto-fermented sauerkraut in quart jars, but this year we're making it in a five gallon crock. Here's how:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Remove the outer leaves and any damaged portions from firm, mature heads of cabbage. Wash them off and allow to drain. We use modified laundry baskets for this purpose. They have holes drilled in the bottom so water can drain out.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTAkQnE7O85hQRucL7c_A_gnPftTV_PDF0_MxRUJA9Wa1qcRdzcOwaiExQqln7BIggyjVDoL1fKlI5y3kVtPJIxXoPz6QGGvfn_Gx7UmzNx1ED4dPrxaugt0-EYMDno7F2DNjAr8puH4/s1600/46-GRATE-OR-FINELY-CHOP....jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTAkQnE7O85hQRucL7c_A_gnPftTV_PDF0_MxRUJA9Wa1qcRdzcOwaiExQqln7BIggyjVDoL1fKlI5y3kVtPJIxXoPz6QGGvfn_Gx7UmzNx1ED4dPrxaugt0-EYMDno7F2DNjAr8puH4/s320/46-GRATE-OR-FINELY-CHOP....jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cut cabbage into halves and quarters and remove core. Shred with a box shredder or use a sharp knife to cut into shreds or chunks. Ours is pretty chunky.</div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place in a large bowl as you chop it.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S8P1Raq7tJGjimOGg_JE8LP9AItJSKOz-Yj-Z9e8Yw0Lyi1Y-USiI6hGrtxXjZKYwC59JVdk-G5cjSLhvCKQNdZku0n0chW0sAoL4e10P85CvPg9S0YdH9JeFjP2EmEGstXmzNmwH7c/s1600/46-5-%2523-CABBAGE-ON-SCALE.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="297" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S8P1Raq7tJGjimOGg_JE8LP9AItJSKOz-Yj-Z9e8Yw0Lyi1Y-USiI6hGrtxXjZKYwC59JVdk-G5cjSLhvCKQNdZku0n0chW0sAoL4e10P85CvPg9S0YdH9JeFjP2EmEGstXmzNmwH7c/s400/46-5-%2523-CABBAGE-ON-SCALE.jpg" width="400" /></a>We use a baby scale to weigh out 5 pounds of cabbage.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqGsz0LMSainParYj4u9-neP_Armoddg_L-XrwENWkCqhGkFb0fS9hxXnEsjjLL2AemFFIz2nIq0c7mgLBNoXh-UGU32bwvGl7aR2g6xv7-Yxqh6aAS3bNkMODHEOssAsrLWVL0vcvFs/s1600/46-ADD-SLTjpg.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqGsz0LMSainParYj4u9-neP_Armoddg_L-XrwENWkCqhGkFb0fS9hxXnEsjjLL2AemFFIz2nIq0c7mgLBNoXh-UGU32bwvGl7aR2g6xv7-Yxqh6aAS3bNkMODHEOssAsrLWVL0vcvFs/s320/46-ADD-SLTjpg.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Recipes vary as to how much salt to sprinkle on the cabbage to draw out the moisture that creates the brine in which the cabbage will ferment. We decided on two teaspoons per pound, so we added 10 teaspoons to our 5 pounds. Then we stirred the salt in well and let the cabbage sit until it looked wet and shiny.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuC7Uky_T58VjTqHcyMfIb7E4YAkmFMSjeUJ_u1rpcxtC5WkiExsbZ9WyJZhBLPAHU0z4Moii8cjAjgq9Epf577aO7G87pzqdjWmsVB-3tPJejk3su-Q1PHY-8W63muP8GkHgZBLMubNY/s1600/46-STIR-IN-SALT.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuC7Uky_T58VjTqHcyMfIb7E4YAkmFMSjeUJ_u1rpcxtC5WkiExsbZ9WyJZhBLPAHU0z4Moii8cjAjgq9Epf577aO7G87pzqdjWmsVB-3tPJejk3su-Q1PHY-8W63muP8GkHgZBLMubNY/s320/46-STIR-IN-SALT.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQo-xWKsP3R6UIdTAGCdBvC5T-Rgm1VGg4x-8qZzwFLXtgdXPVykkTKAHISgJZyPPB4D_Hgy5c-HHnlldGdHrv_TL6qTy2GLE-2dp7GH37s_dt9KoyB4RDDZ8yLE2ZUxor7gwbLy6i_4/s1600/46-KRAUT-IN-CROCK.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQo-xWKsP3R6UIdTAGCdBvC5T-Rgm1VGg4x-8qZzwFLXtgdXPVykkTKAHISgJZyPPB4D_Hgy5c-HHnlldGdHrv_TL6qTy2GLE-2dp7GH37s_dt9KoyB4RDDZ8yLE2ZUxor7gwbLy6i_4/s320/46-KRAUT-IN-CROCK.jpg" width="320" /></a>Next pack an even layer of cabbage into your crock, about two inches thick.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cRDWspimsCFVp1qmrmDn8JNfZTWdF8z-fBYamUWMy-ifqNef30OSFMR48OSvsx40PMp6Jccj2sua0S271INuAqUNp8tfjSkD0NqQnD6104P6GaCxNw7HNIPD1pxyi0vO164QoIBnEug/s1600/46-PRESSING-DOWN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cRDWspimsCFVp1qmrmDn8JNfZTWdF8z-fBYamUWMy-ifqNef30OSFMR48OSvsx40PMp6Jccj2sua0S271INuAqUNp8tfjSkD0NqQnD6104P6GaCxNw7HNIPD1pxyi0vO164QoIBnEug/s320/46-PRESSING-DOWN.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> Tamp it down with your fist or a sturdy kitchen implement. We use a sturdy little glass vase. The tamping packs the kraut tight and helps force the water out of the cabbage. Keep adding cabbage in two inch layers, tamping them down as you go.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjna8U46eYuGQLm_iJ2EYuK5LUhMu5zq1fuBAx8UwcKqjNo-DXwytpnTW5QIWPEOAQ5W-R-7gZ2YF0cVpNGNIS5B8dn9kpedndNN1c-7Cl43AQPmaGUU6k-ertYwXT5loBxgNg0wXAz4Ns/s1600/46-THE-POUNDER.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjna8U46eYuGQLm_iJ2EYuK5LUhMu5zq1fuBAx8UwcKqjNo-DXwytpnTW5QIWPEOAQ5W-R-7gZ2YF0cVpNGNIS5B8dn9kpedndNN1c-7Cl43AQPmaGUU6k-ertYwXT5loBxgNg0wXAz4Ns/s320/46-THE-POUNDER.jpg" width="279" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not sure if this photo conveys this, but the sides and bottom of this vase are very thick: <br />
thicker than a canning jar, for instance.</td></tr>
</tbody></table><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOh8qtt452_jZfEVxFFYmLZEPBGjgABBdmK3_UY8pC_CvPFotepLX8UiubqwwdWPb4OlX7wF0BHHbniT64knlAFSO4iaHRZKZQ1-kPAdcAzf6EaT3tptpZVC47M2dWVhKdvcp-Znafdw/s1600/46-IN-CROCK-2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOh8qtt452_jZfEVxFFYmLZEPBGjgABBdmK3_UY8pC_CvPFotepLX8UiubqwwdWPb4OlX7wF0BHHbniT64knlAFSO4iaHRZKZQ1-kPAdcAzf6EaT3tptpZVC47M2dWVhKdvcp-Znafdw/s400/46-IN-CROCK-2.jpg" width="338" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Once all of your cabbage is packed in, tamp it down and let it rest until you can see the level of liquid is up to the top of the cabbage.*</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVPkFhS9u9O_fGMm98eF1u6JeD5_EVwQS6NCzP4wDPw-kQJhHGW-poFbHiZ9zOZ9Hmx6in8b4WdNp7QjTR-N9ONmJRCalchwQtqpqnJA5oOFX_2AezM6Dc7qqP1aZY83uVfGuhXXRG24/s1600/46-JAR-ON-PLATE.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVPkFhS9u9O_fGMm98eF1u6JeD5_EVwQS6NCzP4wDPw-kQJhHGW-poFbHiZ9zOZ9Hmx6in8b4WdNp7QjTR-N9ONmJRCalchwQtqpqnJA5oOFX_2AezM6Dc7qqP1aZY83uVfGuhXXRG24/s400/46-JAR-ON-PLATE.jpg" width="297" /></a>Place a plate on top of the cabbage and weigh it down with a jar full of water. This will continue to force water out of the cabbage and keep it submerged under the brine.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWr9nN8ib0scQuDfCj3DqptVJ7wiQr9gPjNTaPxVRtTRP-CbwsdW3jKOZPp2vljCP_1IKKS3zk0QcxGwgA_-xXVeSzAY7zedZhZk4yBXQ4mSJTFFW2s-IPqWH2MGP_wG0tHy1HC3zvg/s1600/46-CROCK-BY-STOVES.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWr9nN8ib0scQuDfCj3DqptVJ7wiQr9gPjNTaPxVRtTRP-CbwsdW3jKOZPp2vljCP_1IKKS3zk0QcxGwgA_-xXVeSzAY7zedZhZk4yBXQ4mSJTFFW2s-IPqWH2MGP_wG0tHy1HC3zvg/s320/46-CROCK-BY-STOVES.jpg" width="239" /></a>Cover the crock with a clean dish towel to keep the dust and flies out. A room temperature of 68 - 72 degrees is best for fermenting cabbage. Check the kraut every day or two. The volume reduces as fermentation proceeds. As a result of contact with air, sometimes mold will appear on the surface. Skim this off as best you can with a spoon. (Don't worry if you can't get it all - this is just a surface phenomenon and your kraut is safely under the anaerobic protection of the brine.) Rinse off the plate and the weight before returning them to the crock.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The kraut will be tangy in just a few days. You can scoop out a jarful to keep in the fridge for easy consumption as soon as you like. Just be sure to repack the kraut carefully: make sure the kraut is packed tightly in the crock, the surface level, and the dish and weight are clean.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">*Some cabbage, especially if it is old, contains less water. In this case, the level of brine may not be visible by the time you need to move on to other projects. Go ahead and cover with the plate and weight and dish towel. Press down on the weight. Repeat every hour or so, until the brine rises up to the plate. If the brine is not up to the plate by the next day, make up a brine solution of 1 tablespoon salt per cup of water. Add enough of this salt water to bring the level of brine up to the plate. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Enjoy your sauerkraut: the taste <em>and</em> the benefit to your digestion that comes with adding lacto-fermented foods to your diet. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">References for this posting are:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em><a href="http://www.wildfermentation.com/books_wildfermentation.php">WIld Fermentation</a></em> by Sandor Ellix Katz</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em><a href="http://www.lehmans.com/store/Kitchen___Books___Ball__Blue_Book___021400?Args=&parnter_id=bcngoog&9gtype=search&9gkw=ball%20blue%20book&9gad=6504674444.1&9gag=2047113884&gclid=CIW3mN_x-q0CFUSo4Aod-FQNrw">The Ball Blue Book: Guide to Home Canning and Freezing</a></em>, Edition 31, 1985 </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em></em></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com1tag:blogger.com,1999:blog-7178794014474056634.post-56388898316629330322011-10-06T16:12:00.000-04:002011-10-06T20:28:23.407-04:00Hot Pepper Rings<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiln1_O_s3637BXaNLnGJSeFzBKg8xxDJHIOdLIri00LEQEPjDfxgrsVbzt7M7a_aDVP5b4abcpGTsEZXvVao5RWpqWnCH6pCZof1DAnMCTTyjRQZTT2QgZjkOoDmvrpSKlwY4mnfQdcvI/s1600/45-HOT-PEPPER-RINGS-IN-JARS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiln1_O_s3637BXaNLnGJSeFzBKg8xxDJHIOdLIri00LEQEPjDfxgrsVbzt7M7a_aDVP5b4abcpGTsEZXvVao5RWpqWnCH6pCZof1DAnMCTTyjRQZTT2QgZjkOoDmvrpSKlwY4mnfQdcvI/s400/45-HOT-PEPPER-RINGS-IN-JARS.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This is a recipe for pickled pepper rings. The Original recipe, in <em>The Homesteading Recipe Book</em> by Patricia Crawford, called for sweet peppers, but we love it with hot peppers.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK3AnL6jwAHago3wUgvxoYoKbCw4FtM_Ff6mw6U2BpDfLCk9q47wT1dPUMeRhwuvg1wV8rNpLYJ_hyphenhyphenyyZTr4V51ZTdJacgRO4kqAz0WVoTaOkRWkNDuwQsfe2OUr1BQ0wtn1iFLO4_js/s1600/43-PEPPERS-IN-BOX.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK3AnL6jwAHago3wUgvxoYoKbCw4FtM_Ff6mw6U2BpDfLCk9q47wT1dPUMeRhwuvg1wV8rNpLYJ_hyphenhyphenyyZTr4V51ZTdJacgRO4kqAz0WVoTaOkRWkNDuwQsfe2OUr1BQ0wtn1iFLO4_js/s320/43-PEPPERS-IN-BOX.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">These are Anaheim peppers, hot but on the mild side of hot...</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJMMwTuXMx0YqkLlPp6lVxoi5D6jF_SRxmDPTp8UdN_xy2VQVg3-qHx3cAn43B4FzoRBs3ozoY9r5EMshUKqGRaASL8zJ5L-yBq5_K_RnShe1CojRlGYfMb5W8OxgefwOgkj32oTxCUI/s1600/35-GLOVES-CHOPPING-PEPPERS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJMMwTuXMx0YqkLlPp6lVxoi5D6jF_SRxmDPTp8UdN_xy2VQVg3-qHx3cAn43B4FzoRBs3ozoY9r5EMshUKqGRaASL8zJ5L-yBq5_K_RnShe1CojRlGYfMb5W8OxgefwOgkj32oTxCUI/s320/35-GLOVES-CHOPPING-PEPPERS.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be sure to wear your rubber gloves when you handle hot peppers. </td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is a very easy way tp preserve your peppers, if you are set up to do water bath canning. If you're not, you can make these as a refrigerator pickle. You will need:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 green peppers </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 red peppers</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups vinegar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a large pan, mix together the vinegar and the sugar. Bring to a boil, and stir and simmer for five minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove the tops, membranes, and seeds from the peppers and slice into 1/4 inch wide rings. (See top photo, not the one with the gloves.) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place in a large, non-reactive bowl (ceramic, glass, or stainless steel.) Cover with boiling water and let stand for two minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Drain and pack into hot, sterile jars, preferably straight sided. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour the syrup over the peppers to within 1/4 inch of the top of the jar. To remove air bubbles, run a plastic butter knife gently down the inside edges of the jar, and then press toward the center. You will see the bubbles rush to the top of the jar. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Adjust the amount of liquid, if needed, to have just 1/4 inch of head space. Seal and process* for 10 minutes for half pints or pints.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq9SgZChJVibeO_KXLAT0UZJS-ch33iRUWcy63jsOvAVZcStr581lfchqsE2mMy6UEUT93b1vkHc47DBGU1Oqcsfc9z76fGtJp7rwkL8Buyg70AZ4AraY682X2M0WpQgMrssH_GudDMM/s1600/45-HOT-PEPPER-RINGS-SQUARE-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq9SgZChJVibeO_KXLAT0UZJS-ch33iRUWcy63jsOvAVZcStr581lfchqsE2mMy6UEUT93b1vkHc47DBGU1Oqcsfc9z76fGtJp7rwkL8Buyg70AZ4AraY682X2M0WpQgMrssH_GudDMM/s320/45-HOT-PEPPER-RINGS-SQUARE-.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">*If you have never done water bath canning before, please refer to the <em>Ball Blue Book </em> guide to home canning and freezing. Canning is not rocket science but neither is it foolproof. There is more to know than I can provide in this blog format so please don't risk spoilage or foodborne illness. </div><br />
You can also learn about water bath canning at: <a href="http://www.uga.edu/nchfp/how/can_home.html">http://www.uga.edu/nchfp/how/can_home.html</a>.Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-79499188815668270392011-10-05T19:35:00.000-04:002011-10-05T19:35:07.919-04:00Roasted Hot Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVCVW76FH2BQGdCK8bqa0Ix3-ohrUx4KfkvEuWPOrZCneLQbWwY_YgurGSoqPvxvrVOfIJ9I_rmlIrsVbgug2Jd9AVv_35-om7VCIctTVZSMXXX9CUPqMA25GmJHmIEagJ2Y_RbSH77A/s1600/43-HOT-PEPPERS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVCVW76FH2BQGdCK8bqa0Ix3-ohrUx4KfkvEuWPOrZCneLQbWwY_YgurGSoqPvxvrVOfIJ9I_rmlIrsVbgug2Jd9AVv_35-om7VCIctTVZSMXXX9CUPqMA25GmJHmIEagJ2Y_RbSH77A/s400/43-HOT-PEPPERS.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIBiHArwR9keICdsb1q4tRI12WyjpJCI7DReLgnZXUCsPF_3O_R8Pylwv8GFoFKJmxhCQH4VJlI-Ta9-Hmu67fSiDULzKGeFayMJa_wn5Ek5znw1jfJQUIS0D9IIz3sopstMmKs8fwQE/s1600/43-PEPPERS-IN-BUCKETS.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIBiHArwR9keICdsb1q4tRI12WyjpJCI7DReLgnZXUCsPF_3O_R8Pylwv8GFoFKJmxhCQH4VJlI-Ta9-Hmu67fSiDULzKGeFayMJa_wn5Ek5znw1jfJQUIS0D9IIz3sopstMmKs8fwQE/s320/43-PEPPERS-IN-BUCKETS.jpg" width="320" /></a>This was a good year for peppers, and with the deer starting to wipe out everything in the garden, we've harvested all of the peppers, sweet and hot. These peppers are Anaheims, not real hot, but hot enough for us. (In the past we pickled Jalapenos and never ate them.)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">For us, roasting peppers is a two day process; Jack grills them in the evening and lets them cool overnight. Peppers should be grilled until the skin turns black and crispy. Then put the peppers in a paper bag and fold over the top so the peppers are in a little steam bath.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3EPqUeMJx4mIYkHeoJhN-wEqjAX6ljVsDPbUX_TbInmE_Exroq69bIc8WWrII27P1OqoHLiZd8ylWOVU10f5HfRY5qWtXBF_729b8U9-PjgGpLBTuvKIVD0FbwI2oK3VAoqzQUI8940/s1600/43-RUBBER-GLOVES-ON.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3EPqUeMJx4mIYkHeoJhN-wEqjAX6ljVsDPbUX_TbInmE_Exroq69bIc8WWrII27P1OqoHLiZd8ylWOVU10f5HfRY5qWtXBF_729b8U9-PjgGpLBTuvKIVD0FbwI2oK3VAoqzQUI8940/s400/43-RUBBER-GLOVES-ON.jpg" width="400" /></a><br />
When the peppers are cool, put on rubber gloves and strip the skins off with a sharp knife. This is a messy job, but these peppers are so good on sandwiches all winter, you'll be glad you made them!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfV1YcstDBdEzQTN-fOGpXQcnPhWW2nnBObhSoBMe5lOKyxM6MhSvfJwVpD6cs2ykGa6iAzfen10lT4t1DFxCIvm8JXCj2qTTsPMfA2i4VDm_Uc_ZAD0MMKl_glMF9Rxi5ikohz3XDEn8/s1600/43+PEPPERS+ON+JARS+.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfV1YcstDBdEzQTN-fOGpXQcnPhWW2nnBObhSoBMe5lOKyxM6MhSvfJwVpD6cs2ykGa6iAzfen10lT4t1DFxCIvm8JXCj2qTTsPMfA2i4VDm_Uc_ZAD0MMKl_glMF9Rxi5ikohz3XDEn8/s320/43+PEPPERS+ON+JARS+.jpg" width="320" /></a></div>Now pack the peppers in freezer jars: (straight sides, slightly wider at the top, because liquids EXPAND as they freeze.) We put a little olive oil in the bottom of each jar, and drizzle a little more on top of the peppers once they're packed in there. Probably not necessary to their keeping quality, but it gives them a nice consistency when thawed out, and after you eat the peppers, you can use the remaining oil in your salad dressing.<br />
<br />
<br />
Put on the two part lids, label, and freeze. Be sure to leave 1/2 inch "head space" at the top of the jar to allow for expansion.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsx2JD-K0ntzV5jM3hrBqn22wO5OqLEwHK3bWUKOPjqummNrqNVyldfy299uNeiY_qNBFRlWd5zDatrjNtdQahRuPPJ6YC6arxVHRfEdgJ2mBYMwqcoKRK7_K54jpL9xceO8vPv3M1McI/s1600/43-STRIPPING-PEPPERS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsx2JD-K0ntzV5jM3hrBqn22wO5OqLEwHK3bWUKOPjqummNrqNVyldfy299uNeiY_qNBFRlWd5zDatrjNtdQahRuPPJ6YC6arxVHRfEdgJ2mBYMwqcoKRK7_K54jpL9xceO8vPv3M1McI/s400/43-STRIPPING-PEPPERS.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a close-up of Jack stripping the skin off the pepper. <br />
I hesitated to post it here because I took this shot before he remembered to put on his gloves.</td></tr>
</tbody></table>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-35151069842373079722011-10-03T19:56:00.001-04:002011-12-28T19:14:45.970-05:00Leek Potato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tI8PdpETq1MLCqaAei5Y1zWzGCwZk5lLpwytmIPuR05SSMqfsVJ6yJmRfUgNIh4duyQk9czOwl81kZRwMs654cWfUEBdMkb30S6U5CgWbKX1xIneZe2B18SQ-QfFIIBMx6Su5uGp4OU/s1600/44-SOUP-WITH-CHIVES-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tI8PdpETq1MLCqaAei5Y1zWzGCwZk5lLpwytmIPuR05SSMqfsVJ6yJmRfUgNIh4duyQk9czOwl81kZRwMs654cWfUEBdMkb30S6U5CgWbKX1xIneZe2B18SQ-QfFIIBMx6Su5uGp4OU/s400/44-SOUP-WITH-CHIVES-.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's a good way to use up some of those less than perfect potatoes from the home garden. You know the ones I mean...poked by the potato hook, or tasted by the vole...</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaXtnoIFa55vTTUDWFiFHIL5BArPO-IPvrcDRvEpoGeOwU6RXMpmW_2Wm5yIyOz7ik_Hl3jfT6NJru_vc9W9fCYr8WgbkDuRYPUcNZ_gUCZtOuC__4bmK55Oezu-RnbF95R6DLXTThbI/s1600/44-SET-UP.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaXtnoIFa55vTTUDWFiFHIL5BArPO-IPvrcDRvEpoGeOwU6RXMpmW_2Wm5yIyOz7ik_Hl3jfT6NJru_vc9W9fCYr8WgbkDuRYPUcNZ_gUCZtOuC__4bmK55Oezu-RnbF95R6DLXTThbI/s320/44-SET-UP.jpg" width="320" /></a>If you look closely, you may be able to see the holes in the potatoes. I will cut away any bad parts and put them in the compost. Also shown are my newly harvested leeks and some chives for garnish. Leeks are great for cooking in a chunky soup like this because they break down so completely in the cooking process: giving the soup a full, creamy texture without the addition of cream (extra calories,) or the need to puree in an appliance (extra dishes to wash.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Once you have gathered all your ingredients, set a kettle of water on to boil. About two quarts will do.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuH_gIsrCXtkTOMS5cScgUhW3PawSPd3KudX6590a3sbHJQxq4M0gV3ka86zRUPOVhpgp-g-E4oQHeL67fBxmWB5447bdRUvMX0IpUA77ALwm9aYooTcovM62M2B4ZdbUFUjk39bfVDQ/s1600/44-LEEKS.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuH_gIsrCXtkTOMS5cScgUhW3PawSPd3KudX6590a3sbHJQxq4M0gV3ka86zRUPOVhpgp-g-E4oQHeL67fBxmWB5447bdRUvMX0IpUA77ALwm9aYooTcovM62M2B4ZdbUFUjk39bfVDQ/s320/44-LEEKS.jpg" width="320" /></a>Now chop your leeks into medallions about 1/8 inch thick. Saute them right in the soup pot, to keep your dishes down to a minimum. Saute in oil or butter, or a little of each. Add salt, pepper, and dried basil or oregano. I added some chopped chives and parsley as well. When leeks turn golden and translucent, carefully add about two inches of boiling water. Then cut your potato into bite sized chunks and add to the boiling stock. Add some chopped carrots if you have them. Keep chopping potatoes and adding them to the soup, adding more water as needed to keep everything covered. Simmer until potatoes are soft, about 15 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5ohOPfVMFUKJH8TWx9W1VVMjmrHoCQU9TtVAjlVTCf6cVOpZ2PRBpK10HQ37a0dmStJf_cPyqS_chPZyk0dNK43v8EVihbmVXGTLUDGjjxw9tqJF-rbNaJLvQJS8C19VLrPr3Dn4qTo/s1600/44-POT-OF-SOUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5ohOPfVMFUKJH8TWx9W1VVMjmrHoCQU9TtVAjlVTCf6cVOpZ2PRBpK10HQ37a0dmStJf_cPyqS_chPZyk0dNK43v8EVihbmVXGTLUDGjjxw9tqJF-rbNaJLvQJS8C19VLrPr3Dn4qTo/s320/44-POT-OF-SOUP.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">You'll notice that I've not given you specific amounts. I've given you my basic process for making soup:</div><ul><li><div class="separator" style="clear: both; text-align: center;">bring 2 qts. water to a boil in a tea kettle while you chop vegetables</div></li>
<li><div class="separator" style="clear: both; text-align: center;">in a stock pot saute the "aromatics:" onion or leeks, garlic, peppers, carrots, celery</div></li>
<li><div class="separator" style="clear: both; text-align: center;">add boiling water or reserved vegetable cooking water from an earlier meal</div></li>
<li><div class="separator" style="clear: both; text-align: center;">chop and add remaining vegetables from those needing most cooking time to those needing least</div></li>
<li><div class="separator" style="clear: both; text-align: center;">simmer until all vegetables are desired tenderness.</div></li>
<li><div class="separator" style="clear: both; text-align: center;">turn off heat and add 1 tablespoon miso dissolved in 1 cup cold water and stir in well</div></li>
<li><div class="separator" style="clear: both; text-align: center;">garnish with fresh herbs and serve</div></li>
</ul>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-19421273349149582372011-10-02T12:38:00.002-04:002011-10-23T17:25:12.516-04:00Digging Spuds<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjaqug5W4imqo0fFWiO09kvdKus7DP5QE_p4F0GQOVQYfhVbhHm5lkSZ1bSwPIQk4xQ2WZojtXboJzKo8rb7u4HAoy8h_0xLtogxk5hONRwKxz5z1Ajb1RI2QNGscWNduzPkVQn8GgjE/s1600/42-POTATO-PLANTS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjaqug5W4imqo0fFWiO09kvdKus7DP5QE_p4F0GQOVQYfhVbhHm5lkSZ1bSwPIQk4xQ2WZojtXboJzKo8rb7u4HAoy8h_0xLtogxk5hONRwKxz5z1Ajb1RI2QNGscWNduzPkVQn8GgjE/s400/42-POTATO-PLANTS.jpg" width="400" /></a></div>Potatoes may be dug soon after they flower (mid-July here in the Northeast) for "new potatoes." New potatoes are small, with thin skins. The potatoes are tender and delicious with a minimum of cooking time. "Parsley Potatoes" is a classic way to enjoy them. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0abUvaF3Ls7P7GV-NB7a0lDqSGQXU9gJGBi07sQioVLMn2iI6U4RX9oQAWu9u14HmRpzYessWnZfvuihS5vD0HiodoxiUx_SHAs0ngYScO9HxAd0Dc9QqoF_g1cp7ne8ursKQoXCUrjk/s1600/TYLER-AND-POTATO.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0abUvaF3Ls7P7GV-NB7a0lDqSGQXU9gJGBi07sQioVLMn2iI6U4RX9oQAWu9u14HmRpzYessWnZfvuihS5vD0HiodoxiUx_SHAs0ngYScO9HxAd0Dc9QqoF_g1cp7ne8ursKQoXCUrjk/s320/TYLER-AND-POTATO.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jack pulls up a potato plant in August to show a young fella<br />
where potatoes come from!</td></tr>
</tbody></table><br />
For storage potatoes, however, we leave the potatoes in the ground till fall, allowing their skins to become a bit stronger, to keep good things in and bad things out, as they say...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7Xatf-gp_9Q4KsH3z9NIWkHOci-U3Cpz2RTLZAbw0u_5OHqI9RrBeN-YlDPfyKYveL6PlwwfAI5UY2d6MeLCuLbz39hVG4DwkKXtrTqHLOrQW0ED8Xp2QUnsEXnyOayQY6OnUmiiQ9w/s1600/42-PULL-BACK-MULCH.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7Xatf-gp_9Q4KsH3z9NIWkHOci-U3Cpz2RTLZAbw0u_5OHqI9RrBeN-YlDPfyKYveL6PlwwfAI5UY2d6MeLCuLbz39hVG4DwkKXtrTqHLOrQW0ED8Xp2QUnsEXnyOayQY6OnUmiiQ9w/s320/42-PULL-BACK-MULCH.jpg" width="256" /></a>You may dig potatoes for storage as soon as the plants die back. The ideal tool for this is a potato hook, as seen in this photo. My suggestion is to shop the tag sales for an inexpensive older tool, which will probably be more well-made than any that you would find for sale new. Plus, you will be keeping your money local.</div><div class="separator" style="clear: both; text-align: center;">Here you see the straw much being pulled back to reveal the soft soil beneath. And you usually find some small beneficial animals like this spotted salamander living under the protection of the mulch as well.</div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh26CBA7SH1IrfW8SplLVk90Nkhx45buRcQ8Ze-B9KwTdfNucm7g4QH3TaB5cbm8SY1DfnN7EWapLEiHqvedCq4XTgs9Iv-hSOImj5KEyXPlXRbn42vKvwHDlJFmYsyc0I6NqWAeatjM/s1600/42-NEWT.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="162" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMh26CBA7SH1IrfW8SplLVk90Nkhx45buRcQ8Ze-B9KwTdfNucm7g4QH3TaB5cbm8SY1DfnN7EWapLEiHqvedCq4XTgs9Iv-hSOImj5KEyXPlXRbn42vKvwHDlJFmYsyc0I6NqWAeatjM/s320/42-NEWT.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spotted Salamander</td></tr>
</tbody></table> <br />
<div class="separator" style="clear: both; text-align: center;">Salamanders and earthworms improve the soil tilth (texture and permeability) by digging through the soil, and in the case of the earthworm, digesting it. Organic gardening practices allow these animals, and the soil micro-organisms that we can't see, to survive. Chemical fertilizers and heavy machinery create dead, compacted soil that cannot easily absorb water. (Recent flooding of the American Midwest can be blamed in part on short-sighted, profit minded, agricultural practices.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx3_cwmX10eciHyGpE7f-VGEuZGR35Ox9otG0R4ypWab92brjUMyWsYg-16sWk4zSAtBpFvfdtpJEdlvQeKdEjuIns2zRgGpjZBB7eE-LSfQzSph5dqAqMEyBSRukqCDEoALUVUHr7r0/s1600/42-DIGGING-SPUDS.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx3_cwmX10eciHyGpE7f-VGEuZGR35Ox9otG0R4ypWab92brjUMyWsYg-16sWk4zSAtBpFvfdtpJEdlvQeKdEjuIns2zRgGpjZBB7eE-LSfQzSph5dqAqMEyBSRukqCDEoALUVUHr7r0/s320/42-DIGGING-SPUDS.jpg" width="268" /></a>Use the potato hook to gently lift the potatoes from where they rest, just below soil level. Some damage from the hook is unavoidable, and any potatoes with holes poked in them should be eaten soon, for they will not keep. Better yet, dig the potatoes with your hands. Then you can feel around for the potatoes and pull them out without any damage at all.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eykUjR7Bgcokf4iTL-LUSn9hh3jEJIq_d7VK1K84oH_BO9BnK47l1_e61FFUu7_0DPg9ludyM-SKmYS3R1ZN47pvOlfSsCxXDrqYJHyQ0AXQdYebzeIwEEPn5cyhza9Nd1uFGnI-Ye0/s1600/42-POTATOES-DUG.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eykUjR7Bgcokf4iTL-LUSn9hh3jEJIq_d7VK1K84oH_BO9BnK47l1_e61FFUu7_0DPg9ludyM-SKmYS3R1ZN47pvOlfSsCxXDrqYJHyQ0AXQdYebzeIwEEPn5cyhza9Nd1uFGnI-Ye0/s320/42-POTATOES-DUG.jpg" width="239" /></a>Be sure to choose a dry, sunny day for potato harvesting. The potatoes will come out of the ground with a bit of earth clinging to them, and you want to remove as much of this as possible before storage. By leaving the potatoes to lie in the sun for a short time, this earth witll dry out, and can be easily rubbed off as you collect the spuds. But you do want to get the potatoes out of the sun, and out of the light for that matter, as soon as possible. This is because light causes poisonous alkaloids to form, showing up as a green tinge on and just under the skin.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcEm1l-MUNaG6U_v4wz5jQPJClfrNy7XGogO6Jf3VLdak8_tsVJ3ImUjD9PU95oMNenJ7Qd_zD6S2knHuxb0M2FP_kJRxiM44y6XZbJFb9xuvo71QKX539a9W5RQb3-Ui2b7iMlyCPFM/s1600/42-POTATOES-ON-PORCH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcEm1l-MUNaG6U_v4wz5jQPJClfrNy7XGogO6Jf3VLdak8_tsVJ3ImUjD9PU95oMNenJ7Qd_zD6S2knHuxb0M2FP_kJRxiM44y6XZbJFb9xuvo71QKX539a9W5RQb3-Ui2b7iMlyCPFM/s320/42-POTATOES-ON-PORCH.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Ideal storage conditions are cool, dark and humid. A cold cellar is ideal, but the basement may work as well. You don't want to store your potatoes in the garage or in a shed where they might freeze. Store only damage free potatoes and do not wash before storing; just wipe off any excess soil, as mentioned above. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGI0p7ox-GxNlB1yBdC-7CYLlp2ESZhA2sWdCBA-kATN9DjMG3aW-r9phHa3u80gzRMoU_cUKFPggc3cqAYIVFP-UgHm-IFDswJvjZMMct-ndynFaw5JeXKpZ_ELvvU_c_mPBUEfcckw/s1600/42-POTATOES-WITH-MOUSE-BITE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGI0p7ox-GxNlB1yBdC-7CYLlp2ESZhA2sWdCBA-kATN9DjMG3aW-r9phHa3u80gzRMoU_cUKFPggc3cqAYIVFP-UgHm-IFDswJvjZMMct-ndynFaw5JeXKpZ_ELvvU_c_mPBUEfcckw/s320/42-POTATOES-WITH-MOUSE-BITE.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">These potatoes have been separated out because they have suffered some damage and aren't good candidates for storage. Some have fork pokes, but most have been nibbled on by voles. Voles look like moles, but they eat vegetables, whereas moles eat meat. (V=vegetables, M= meat, get it?) These potatoes wil be eaten right away as soup. Just cut off the damaged portions and salvage what you can. Approximately 20% of our potato crop was attacked by voles. Just one of many examples I could give of why I have no patience with people who complain about the prices at farmer's markets!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Fk1JdExsVuVPUb6RMo50NXCXV-I0xyOnLVFMA_-dXdyIeQjvMus5lsLzDcXs1larM-q_HJzfTBk_DrHYj1tL0UpFsbNJetsYn7reptsZQIfhvpZaraBJ-UL-TeILoLxqldj6OrMG_1w/s1600/42-WORM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Fk1JdExsVuVPUb6RMo50NXCXV-I0xyOnLVFMA_-dXdyIeQjvMus5lsLzDcXs1larM-q_HJzfTBk_DrHYj1tL0UpFsbNJetsYn7reptsZQIfhvpZaraBJ-UL-TeILoLxqldj6OrMG_1w/s320/42-WORM.jpg" width="320" /></a></div>But just so I don't end this posting on a rant about voles, I will share a photo of our friend the earthworm. One of the many benefits you gain from a nice layer of straw is great crop of large, happy earthworms! <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com2tag:blogger.com,1999:blog-7178794014474056634.post-14619277933270550052011-09-26T11:18:00.000-04:002011-09-26T11:22:51.120-04:00A Lighter Zucchini Bread<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8RKxl9OPa7SHAW10GO_co-vt9GNEY00MP-iHzNN0V3Yhow5b7ZQy7D3h1aRR7LxtWVGEDkI3HvaJmXL37YdzDV2ic6u3TNLV9l17F3TTJxFaCLKjnBKzKTO7uEcYbwXTUbPCCler8ANM/s1600/40-Z-BREAD-AND-TEA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8RKxl9OPa7SHAW10GO_co-vt9GNEY00MP-iHzNN0V3Yhow5b7ZQy7D3h1aRR7LxtWVGEDkI3HvaJmXL37YdzDV2ic6u3TNLV9l17F3TTJxFaCLKjnBKzKTO7uEcYbwXTUbPCCler8ANM/s400/40-Z-BREAD-AND-TEA.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Zucchini Bread is always a popular way to deal with the extra zucchini we sometimes have at this time of year. Or maybe there's that zucchini that we failed to harvest on time and is now approaching the size of a toy (or real!) football...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://chocolat-earthcookie.blogspot.com/search/label/zucchini%20pickles">Zucchini pickles</a> and zucchini bread always come to the rescue. But in the past, I've found that my z. bread came out a bit soggy. Now, thanks to the wisdom of my friend Erica on <a href="http://www.nwedible.com/2011/09/good-from-garden-almond-zucchini-bread.html">Northwest Edible</a>, I've been able to create a really light zucchini bread!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPejZPUGgJEaLOIdTOfMkjtqIooGLObidDjjZ3sYVXN6hjoIjgsE9b3CyDvG2DyKShjBW3saVY7EZ2IqYwHq5gWu_HG47pcS46hvG4-SvI0xCspDIHcLUEOS96aa0LjT8Hr-kwdWOMcc/s1600/40-ZUCCHINI-DRAINING.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hca="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPejZPUGgJEaLOIdTOfMkjtqIooGLObidDjjZ3sYVXN6hjoIjgsE9b3CyDvG2DyKShjBW3saVY7EZ2IqYwHq5gWu_HG47pcS46hvG4-SvI0xCspDIHcLUEOS96aa0LjT8Hr-kwdWOMcc/s320/40-ZUCCHINI-DRAINING.jpg" width="320" /></a>The answer lies in the preparation of our prodigious squash by draining it in a colander for 30 minutes before baking into a bread. The trick I learned from Erica is to sprinkle lightly with sugar to draw out the moisture. I did this over a bowl in order to see how much moisture would come out, and I was amazed.</div><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtATiI2uSdbqn35YY0_WNOXmbFguRmF9FyAcvy-uvSV9gR-ULj3SRJ-kwUMOjimovN2x7T4TZ-FEXqICV1wJPKu1mXrcrHqehp8_3td02tff_QV6WvNbxwJ6x6V0GUGztXLMLdvTz5x0/s1600/40-NUT-CHOOPING-BOWL.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hca="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtATiI2uSdbqn35YY0_WNOXmbFguRmF9FyAcvy-uvSV9gR-ULj3SRJ-kwUMOjimovN2x7T4TZ-FEXqICV1wJPKu1mXrcrHqehp8_3td02tff_QV6WvNbxwJ6x6V0GUGztXLMLdvTz5x0/s320/40-NUT-CHOOPING-BOWL.jpg" width="241" /></a>The recipe I followed calls for walnuts and raisins, two ingredients I use often and therefore buy in bulk and store in glass jars in the pantry.<br />
I have a wonderful nut chopping set: a wooden bowl with a chopping blade that fits perfectly into it. This was my Mom's, and I've been using it a good many years.<br />
If you are starting out collecting kitchen utensils, I'd recommend shopping your local antiques emporium. Not only will you be supporting a local business, you will see that kitchen tools, like garden tools, were at one time built to last. The materials and craftsmanship will be far superior to what you might find in even a high end kitchen store.<br />
<br />
So here we go:<br />
<br />
<br />
One half hour before preparing the batter, grate 3 cups of zuccini into a large colander and sprinkle with 2 Tablespoons of organic sugar. Mix thoroughly and allow to drain.<br />
<br />
When the half hour is up, preheat oven to 350' and grease two loaf pans.<br />
<br />
In a medium bowl, mix together:<br />
3 cups flour<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 1/2 teaspoons cinnamon<br />
1/2 teaspoon ginger<br />
<br />
Combine in a large bowl:<br />
3 cups drained zucchini<br />
7/8 cup canola oil<br />
1 1/2 cups sugar<br />
3 large eggs, well beaten<br />
1 teaspoon vanilla<br />
<br />
Add the dry ingredients to the wet ingredients and mix well. <br />
<br />
Stir in:<br />
1 cup chopped walnuts<br />
1 cup raisins<br />
<br />
Divide the batter equally between the two loaf pans and bake for one hour.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wxyJfBUDSdtfQKX7mpjVZy9O84aGXFL5dyj3lFeHYLSzacFX69K2p_pnA_a0lfbaWZ_kehHXeI6MUCF2N-3AFrLIAsuMU6GXAM4gzRc83pbQ97ihKoIxK5YkKWs0vVKgQx-TCY7TV_Y/s1600/40-Z-BREAD-TWO-LOAVES.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wxyJfBUDSdtfQKX7mpjVZy9O84aGXFL5dyj3lFeHYLSzacFX69K2p_pnA_a0lfbaWZ_kehHXeI6MUCF2N-3AFrLIAsuMU6GXAM4gzRc83pbQ97ihKoIxK5YkKWs0vVKgQx-TCY7TV_Y/s320/40-Z-BREAD-TWO-LOAVES.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The breads are done when the edges pull away from the sides of the pan. The standard test for done-ness is to poke the bread with a wooden toothpick. If it comes out clean, your bread is done. If some batter is sticking to it, it needs more baking time.</td></tr>
</tbody></table>(OMG is that an <a href="http://eartheasy.com/blog/2009/01/healthy-cookware/"><em>aluminum pan</em></a>?? Where did that come from? Rather, how did it get back into the kitchen? I thought it was holding crayons or colored pencils!!)<br />
<br />
Allow to cool before slicing. This is excellent with cream cheese, but it is also killer all by itself!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2Lybw2OJopaCogSZI0iFIKDWUTCa2-m21CafcD8ps5bVontLuzdusrw7X_wy8FURzcu6m37t_GRPPJ_73tY1G2m3TLiFVAZ1FgaAzhwj8ZCPmMuvaGJ4gE3oJDjbVlrTcQgxYt_y1cs/s1600/40-ZUCCHINI-BREAD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2Lybw2OJopaCogSZI0iFIKDWUTCa2-m21CafcD8ps5bVontLuzdusrw7X_wy8FURzcu6m37t_GRPPJ_73tY1G2m3TLiFVAZ1FgaAzhwj8ZCPmMuvaGJ4gE3oJDjbVlrTcQgxYt_y1cs/s320/40-ZUCCHINI-BREAD.jpg" width="320" /></a></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-42890535106942218842011-09-25T19:21:00.000-04:002011-09-26T11:24:56.817-04:00Zucchini Pickles<div class="separator" style="clear: both; text-align: center;"><img border="0" hca="true" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMbpIWYRBJF1cUoRVVWPwH0zaBdaOlqkO0usPlkZnIAprAA6VFOCyydPE8bZgfmU-gwbE_p9UhElJgRuTaENNWikzvHliBdIvL75Z6a_fou7d8ZHyduww4kx6gU-3EFQv7ykJ77Ez5yc/s400/38-yellow-squash-pickles.jpg" width="400" /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKqhJ0TIi00PSCgTepUukYgOMvqSIsjXXlloH5zSRFvC7SrwCae2M5c0xXHhqFSOvSo457YYtXGPdmflsd57No4PaU3vKSZ51taRWI03LhWDFut3N_-lQjUB-Rb3SQfB8RunUML6FSQc/s1600/38-SQUASH-FOR-PICKLES-2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hca="true" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKqhJ0TIi00PSCgTepUukYgOMvqSIsjXXlloH5zSRFvC7SrwCae2M5c0xXHhqFSOvSo457YYtXGPdmflsd57No4PaU3vKSZ51taRWI03LhWDFut3N_-lQjUB-Rb3SQfB8RunUML6FSQc/s320/38-SQUASH-FOR-PICKLES-2.jpg" width="320" /></a>This recipe for refrigerator pickles works well with yellow squash, zucchini, or a combination of both. Besides the squash, the recipe calls for green peppers, red peppers, and onions. For this batch, we didn't have any red peppers yet, so they are not as colorful as they might be, but they are still an attractive pickle, and a tad on the sweet side so they appeal to kids as well.<br />
Here's the recipe given to me by a friend of my mother in law when Jack and I first were married:<br />
<br />
Three hours in advance of processing:<br />
<br />
Dissolve 2/3 cup salt in 3 quarts of water.<br />
<br />
Add 16 cups thinly sliced summer squash and cover with a plate to keep submerged.<br />
(one medium squash = 4 cups)<br />
Soak for three hours.<br />
<br />
In a large pan, heat:<br />
4 cups vinegar<br />
2 cups sugar<br />
4 teaspoons mustard seeds<br />
<br />
Stir constantly till sugar dissolves.<br />
<br />
Add squash and:<br />
4 medium onion, sliced<br />
4 green peppers, chopped into large chunks<br />
2 red peppers, chopped into smaller chunks<br />
<br />
Bring to a boil, pack into hot jars. <br />
Allow to cool then store in the refrigerator for up to 3 weeks.<br />
<br />
These are yummy, crispy pickles!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: left;"></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-35128742247198169442011-09-20T23:52:00.000-04:002011-09-20T23:52:09.306-04:00Tabouli Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopQSwUpEkHNS5xKNsyNu_co0BCsxsm3LPogvx_ejMZn-tAhlHoQhmfAlW8v3mjJ-k5LbDc9TPTUVFZaS-DUthdjVECvkx3xlPDF4E61g5j0y2JPHK9unI_Ru0N9SmkFi7UwozrDcrYrE/s1600/37TABOULI-NEW-CAMERA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopQSwUpEkHNS5xKNsyNu_co0BCsxsm3LPogvx_ejMZn-tAhlHoQhmfAlW8v3mjJ-k5LbDc9TPTUVFZaS-DUthdjVECvkx3xlPDF4E61g5j0y2JPHK9unI_Ru0N9SmkFi7UwozrDcrYrE/s400/37TABOULI-NEW-CAMERA.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As soon as August rolls around, as the lettuce bolts and the parsley matures, Taboli becomes our mainstay salad. And you know what the doctor says..."Make the salad the Main Course!"</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Well this is a hearty salad, and will suffice as the main course with no problem. Bulgur wheat is very easy to prepare as it is cracked and pre-cooked. You can find it in the bulk aisle of your local food co-op. And while you're there, buy a lemon. This is sooo good when made with real lemon juice!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once you have the basic bulgur salad made, you can be creative about which garden vegetables you add to it. Remember that a variety of colors and textures always makes your salad (and meal) more appetizing. Here's the recipe from "The Moosewood Cookbook" by Mollie Katzen:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup dry bulgur wheat and 2 cups water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup fresh lemon juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cloves garlic, crushed</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">black pepper to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small chopped onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 packed cup minced parsley</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">about one dozen mint leaves, minced (or 1 Tablespoon dried mint)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 medium-sized ripe tomatoes, diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 bell pepper, diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small cucumber, seeded and diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bring water to boil, add bulgur and bring again to boil. Cook and stir for 2 minutes; then remove from flame, cover, and let sit for 20 to 30 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add salt, lemon juice, olive oil, garlic and black pepper, and mix thoroughtly. Cover tightly and refrigerate until 30 minutes before serving.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">About 30 minutes before serving, stir in remaining ingredients and mix well. Allow to rest at room temperature until serving time, to allow flavors to awaken. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zK0fah-H7ZSvMLDZnxcuoMjf3UL6SX5gzYyK8t0IWlPQgGeSBKTmrXEDi6Lp3HMOC7bl_3TmqOLGUvsUUxmp1Uad2MAePT7N5OXON_2eqoEQ_jKLIoEiI5aaB2Jf_Y3aKV2StwkUYXc/s1600/37-TABOULI-UP-CLOSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zK0fah-H7ZSvMLDZnxcuoMjf3UL6SX5gzYyK8t0IWlPQgGeSBKTmrXEDi6Lp3HMOC7bl_3TmqOLGUvsUUxmp1Uad2MAePT7N5OXON_2eqoEQ_jKLIoEiI5aaB2Jf_Y3aKV2StwkUYXc/s400/37-TABOULI-UP-CLOSE.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-12011055173980124172011-09-18T23:43:00.000-04:002011-09-18T23:43:58.710-04:00Reduce, Reuse, Recycle<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCefso7LKQPXUzry34HIk1Aw-qNgHS3QHb0OSfJml08gliq38OETJ5NXZm-1KxHe0XK4uxz4WcIrAB8kF7_vINf59lErWlLVSsEwEpYIDIgPgvAgERw0jIpR0rXFqunw91S4KrO7Lt0vw/s1600/17-RECYCLED-BOXES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCefso7LKQPXUzry34HIk1Aw-qNgHS3QHb0OSfJml08gliq38OETJ5NXZm-1KxHe0XK4uxz4WcIrAB8kF7_vINf59lErWlLVSsEwEpYIDIgPgvAgERw0jIpR0rXFqunw91S4KrO7Lt0vw/s400/17-RECYCLED-BOXES.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Because we've long had a commitment to environmental responsibility, we've made every effort to avoid the use of <a href="http://www.saynotoplastics.com/plastic-facts/">plastic</a> in all aspects of our lives. More important than recycling is just to never buy plastic stuff to begin with!! Paying attention to packaging is just one good way to avoid needless use of petroleum products. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">By growing and preserving our own food we are able to avoid all the packaging that comes with buying commercially prepared foods. Unfortunately, we still find we need to use plastic bags and boxes in our own food preservation. But the good part is...we use these products over and over again! </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgne97d3Nuln3Ku0YyH9ZQ7KmPziGlpUTx6LFcYf-8TGNEqU42N6Uyjgt2u7AIozIlP8PaOmwlhBMOTqvS6brkfIccK3vPHBhjqu3XuxhGaETfAOw5LWX2BCkBOONxnE9hcqiKcNMxyGD4/s1600/RECYCLED-BOXES-AND-BAGS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgne97d3Nuln3Ku0YyH9ZQ7KmPziGlpUTx6LFcYf-8TGNEqU42N6Uyjgt2u7AIozIlP8PaOmwlhBMOTqvS6brkfIccK3vPHBhjqu3XuxhGaETfAOw5LWX2BCkBOONxnE9hcqiKcNMxyGD4/s400/RECYCLED-BOXES-AND-BAGS.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">When freezing vegetables we use plastic bag liners inside of cardboard boxes. We rinse and reuse these bags as many times as possible. The food that they have contained was boiled before it went into the bag. Then it was frozen. There was no chance for it to go bad, so why not use the bag again?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In the lower photo you can see a row of cup hooks in the bottom of the shelf over the kitchen sink. The cup hooks are a very handy way to dry the bags before packing them away to use again next year.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In the top photo you can see the freezer boxes we use. We use sharpies to write the contents and date on the outside of the box. Different colors for different years. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We have had a few boxes get wrecked over the years, but on the whole we are very neat packers and don't often spill any food on the boxes as we fill them. Many of our boxes date back to 1987. </div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com3tag:blogger.com,1999:blog-7178794014474056634.post-60618620064945431822011-09-15T21:29:00.000-04:002011-09-15T21:52:31.978-04:00Lacto-Fermented Salsa<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheI8OmyzCSR6xtPNr7_WgiYgkU0oJVkngnsdDySMAV4JnZJ2vBdiJjy5hR_xWbRBeDYaN3X8sMiVJWx3r5F41AMMRZBbELVTtoS7xePtHE8A08wyHXqRJQo-ZIFa29cziV-cO1M7RcZbw/s1600/35-INGREDIENTS-FOR-SALSA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheI8OmyzCSR6xtPNr7_WgiYgkU0oJVkngnsdDySMAV4JnZJ2vBdiJjy5hR_xWbRBeDYaN3X8sMiVJWx3r5F41AMMRZBbELVTtoS7xePtHE8A08wyHXqRJQo-ZIFa29cziV-cO1M7RcZbw/s400/35-INGREDIENTS-FOR-SALSA.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">This recipe for lacto-fermented salsa is from the book <em>Nourishing Traditions</em> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">by Sally Fallon. It makes one quart of salsa, which must be refrigerated, not canned. Here are the ingredients you will need:</div><ul><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4 medium tomatoes, peeled, seeded, and diced</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">2 small onions, finely chopped </div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">3/4 cup chopped chile pepper </div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">6 - 8 cloves garlic, peeled and finely chopped (optional)</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 bunch cilantro, chopped</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 teaspoon dried oregano</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">juice of two lemons</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 tablespoon sea salt</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4 tablespoons whey (if not available, use an additional 1 tablespoon salt)</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1/4 cup filtered water</div></li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-zXxzqrc0Vzq90nD_klf6RAcQt_T3DopwUrLEsX7nSgpAYTphiElFlPBj31pZDCiAufECOKBGFwZmUO9AHxAqboBWvZJSCB6mt4XI1rQTOJte77ET7-dfkq9jUs4vXRSbn70p7RzhoA/s1600/35-TOMATOES-PARBOILING.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-zXxzqrc0Vzq90nD_klf6RAcQt_T3DopwUrLEsX7nSgpAYTphiElFlPBj31pZDCiAufECOKBGFwZmUO9AHxAqboBWvZJSCB6mt4XI1rQTOJte77ET7-dfkq9jUs4vXRSbn70p7RzhoA/s320/35-TOMATOES-PARBOILING.jpg" width="320" /></a> To peel the tomatoes, use a slotted spoon to place them gently into a pan of boiling water and watch for the skins to split. This only takes from 15 to 45 seconds, depending on the size of the tomatoes.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> Then<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LvEhidcvSFh1uUM9XOaJALSzRrFdonL3nBQ41ThAiqnnf1Maj0FSF15dxtIBLht13jX2aMuO7z8bKhkG_AO3y0leQB8DRNFe2dWoAtZpESPdOvmLt9ApOu0lWVs_52NzytyTFfoGOBc/s1600/35-TOMATOS-PARBOILED.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LvEhidcvSFh1uUM9XOaJALSzRrFdonL3nBQ41ThAiqnnf1Maj0FSF15dxtIBLht13jX2aMuO7z8bKhkG_AO3y0leQB8DRNFe2dWoAtZpESPdOvmLt9ApOu0lWVs_52NzytyTFfoGOBc/s320/35-TOMATOS-PARBOILED.jpg" width="320" /></a> lift them out of the pan and place them in a colander set over a large bowl to catch the draining water. Allow them to cool while you chop the other ingredients. Then <a href="http://chocolat-earthcookie.blogspot.com/search/label/raw%20tomato%20sauce">peel and seed</a> tomatoes and cut into small chunks.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD-p_wMaKmof9uUPdWYnXioyJn2WBFvVIeMWAJtpXA4Wwl_q0iby6j_mOypW6ZS9qLJjQiXSe06t87jlRFL6SfGIx_hDL27rJty4iLADkXJqqoxdfYwr39bs8rFHxirRw4WECXmNF2XM/s1600/35-GLOVES-CHOPPING-PEPPERS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD-p_wMaKmof9uUPdWYnXioyJn2WBFvVIeMWAJtpXA4Wwl_q0iby6j_mOypW6ZS9qLJjQiXSe06t87jlRFL6SfGIx_hDL27rJty4iLADkXJqqoxdfYwr39bs8rFHxirRw4WECXmNF2XM/s320/35-GLOVES-CHOPPING-PEPPERS.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Someday I'll tell you the story about the smart-ass earthcookie who read the admonition to wear rubber gloves when chopping hot peppers </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">and thought that was only for sissies.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">See those rubber gloves? When you chop hot peppers, </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">WEAR YOUR RUBBER GLOVES. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rKqVjsjJ6EYTHyD7WUCZUaCHtc3nU4w9uhPSZ7lhB1DlhbnRtS4fHDJXQBEw3gYCI9uFl_9jg8t9fEXqOGW7ZlKZNu9k45o0XxvuEeR7boqbiLtLfao2hFXCOhI05z92BB6FClBpbFY/s1600/35+SALSA-WITH-FUNNEL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rKqVjsjJ6EYTHyD7WUCZUaCHtc3nU4w9uhPSZ7lhB1DlhbnRtS4fHDJXQBEw3gYCI9uFl_9jg8t9fEXqOGW7ZlKZNu9k45o0XxvuEeR7boqbiLtLfao2hFXCOhI05z92BB6FClBpbFY/s320/35+SALSA-WITH-FUNNEL.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix all your ingredients together in a large bowl and ladle into wide mouth quart canning jar. Press down gently with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables.<br />
<br />
The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTn2VNZiFrKCZCcgtR4c1p19XwBekgqQd2be2A0GWLkIeUFQwEt4d2K3RRwEqv_6sl3GmAc6ij8G4crq0BdMTAMwUMKhXaq6mzX4KG6Gdy06DrEskExe2RJKygJW1bKHY-Ohh9714ovwo/s1600/35-SALSA-AND-VASE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTn2VNZiFrKCZCcgtR4c1p19XwBekgqQd2be2A0GWLkIeUFQwEt4d2K3RRwEqv_6sl3GmAc6ij8G4crq0BdMTAMwUMKhXaq6mzX4KG6Gdy06DrEskExe2RJKygJW1bKHY-Ohh9714ovwo/s320/35-SALSA-AND-VASE.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I didn't have a wooden pounder or a meat hammer so I used a narrow vase to do my vegetable pressing. <br />
<br />
For the next two days we kept tasting the salsa to see if it was ready. It was fantastic. After two days only this much was left. It was still pretty salty but we put it in the fridge at this point.<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AKjzN58yEd3S20-1vrhSKMtujQhGfJ2Nm7w1CSQYKBGOBb6HK39p9rms_8bhn5-x5wBYtY1m36z5w44MLPt5mb6JnPJ6rOuJyuh94huNF2eCYQc06haLYKCigpIUDWVjvCQO1nJfMG8/s1600/35-FERMENTED-SALSA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AKjzN58yEd3S20-1vrhSKMtujQhGfJ2Nm7w1CSQYKBGOBb6HK39p9rms_8bhn5-x5wBYtY1m36z5w44MLPt5mb6JnPJ6rOuJyuh94huNF2eCYQc06haLYKCigpIUDWVjvCQO1nJfMG8/s320/35-FERMENTED-SALSA.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Happily we have plenty more tomatoes and peppers etc, so we'll be starting another jar tomorrow... </div></div><div align="left"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com0tag:blogger.com,1999:blog-7178794014474056634.post-76904577801135057432011-09-10T11:14:00.000-04:002011-09-10T11:14:48.627-04:00Canning Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4N5Qo4khT4Z5fSz643SUGrDX-9SA5WW4FLIXSgzjHpNTCgvpS8TUMMHgKQP54yB4jmS8Zv6Zjn76WOeEbNPaTw61Q3fhZWJho9uRe59WwezISXHFQ-e7wFOI4ad9wAHyM798G4CSkJY/s1600/34--SALSA-JARS-SQUARE-FORMA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4N5Qo4khT4Z5fSz643SUGrDX-9SA5WW4FLIXSgzjHpNTCgvpS8TUMMHgKQP54yB4jmS8Zv6Zjn76WOeEbNPaTw61Q3fhZWJho9uRe59WwezISXHFQ-e7wFOI4ad9wAHyM798G4CSkJY/s320/34--SALSA-JARS-SQUARE-FORMA.jpg" width="320" /></a></div>Along with our bounty of tomatoes during Hurricane Irene, we also had tons of onions and peppers, so we did make up some salsa for the canner. The results are not spectacular...to runny and much too vinegary for my taste. I think this is because we followed the recipe in the Ball Blue Book of Canning and Freezing. This book is extremely careful about not letting you give yourself food poisoning. This is a good thing, but in some cases, such as this...so much vinegar makes the outcome not worth the effort. <br />
To clarify: canning relies on two things to preseve foods safely: heat and acidity. <br />
Tomatoes are an acid food* and therefore can safely be canned in a water bath canner. Beans, peas and corn are low acid, and therefore must be canned in a <em>pressure</em> canner, which achieves much higher temperatures.<br />
<br />
Salsa falls somewhere in between...Tomatoes are acidic, but the onions, peppers and garlic are not, so the safest way to process the salsa is to add lots of vinegar to really crank up the acidity.<br />
<br />
* Some of the newer tomato varieties have been designed for a lower acid content to make them more digestible. So you cannot even trust that all tomato varieties are safely canned by the water bath process. So if you do make salsa, I advise you to pack it into wide mouth CAN OR FREEZE jars and freeze it. And if you want to make sauce, I advise you to freeze that too... see <a href="http://chocolat-earthcookie.blogspot.com/search/label/freezer%20tomato%20sauce">Freezer Tomato Sauce.</a>Janehttp://www.blogger.com/profile/11390765612891201866noreply@blogger.com1