Falling Off the (Canning) Wagon

Hi, my name is Michele and it has been one year since I last canned fresh produce. Hi, Michele.


Once upon a time my shelves were filled with all shapes and sizes of tasty things grown and processed right here on my little farm. That time is not now, for it seems my little garden and my little kitchen are somewhat bare as I transition from growing family to empty nest. No longer does my table feed many, instead it often finds me with a small plate and a big book.


Looking back over the past years' pictures, my heart longed for the snap and pop of lids- the hiss of a pressure vent- and the colorful stain on my hands. I miss harvesting and chatting- snapping, cutting, and peeling. There are no countertops full of resting jars, bowls of beans, or baskets of peppers. My garden is much smaller... much emptier.. as are the shelves.


My jars sit quietly beside my canners- hidden in the darkness of the pantry.


It seems I have fallen off the canning wagon. What shall it take to get me back on track?

My Thought on the Instant Pot (Pressure Cooker)

I have always found pressure cookers a bit intimidating- which is funny, since I use a pressure canner. Go figure. Anyway, a recent sale online prompted me to look deeper into the 'Instant Pot' cooker. Many wonderful responses came from all over the web- friends far and near encouraged me to jump on the boat and grab one up... so I did.

Five months of eyeing it warily as it sat in the box in the corner of the kitchen and I just now mustered the courage to use it. The verdict is in- I love it! Simple instructions and a plethora of available recipes on the internet have made this a counter top staple.

What have I used it for?

*whole chicken

*whole roast

*bone broth

*soup

*frozen chicken pieces

How amazing is it to pull something together in half an hour?

This particular pressure cooker can be used as a slow cooker or even a rice cooker- one of the reasons I chose this brand. The preprogramed timers do work nice, however, I often manually adjust to cook a bit longer if the cuts of meat are tougher.

Overall, I love mine- no I am not getting paid for this- just sharing my experience using it to get whole food on the table in reasonable time. Did I mention I made chicken soup for a sick relative in 30 minutes using a frozen chicken? Let me just say- for me, it has been well worth the investment!

Share your experiences!!! and Recipes...:)

Bone Broths and Nourishing Soups

 I can't stress enough the blessing of freezing/canning your own stock! There are many natural broths and stocks available for anyone who doesn't have the time or the means to make their own- but I have to say, once you make your own it is impossible to go back.


Feeling a bit drained these past few weeks led me back to the kitchen for some hearty bone broth and nourishing soups. To answer a few questions: yes, my stocks are drawn from bone; yes, they take a few days to make (oh my it's worth it); and, yes, you can use beef, chicken (fish- I don't, but you can).
I cook for stock 24 hours..12 with meat (if applicable)/12 with bones and juices; this way all the nourishing goodness is pulled into the broth. Once drained, I freeze broth for future use (freezing some of the meat for emergency meals). *Note: we process our own meat, however, you can purchase bones from butchers, and farmsteads. Also, I do roast any uncooked bones to bring depth of flavor and decrease the 'scum' that can rise.


As far as vegetables..we use what's on hand..soup is flexible and our tastes can vary (not to mention garden availability). Sometimes it has tons of veggies; sometimes only a few..but in abundance. Herbs...if fresh are available, they are preferred, but since I dry my herbs for winter, I use them when I don't have fresh or I don't want to slosh through the mud to get some.

NOURISHING CHICKEN SOUP

Broth:

1 whole bird, skinned and washed (or roasted beef bones)

8 cups water (or enough to cover bird in pot)

1 tablespoon cider vinegar

1 onion

5 garlic cloves, smashed

2 chilies (fresh or dried)

Place all ingredients in a stock pot (or crock pot) and cover. Simmer 12 hours- low and slow. Remove the bird- take the meat off the bones and refrigerate until needed. Place the bones back in the stock pot and simmer 12 more hours..skimming if needed.

The longer you cook the stock, the richer and more flavorful it is. 

After 24 hours, strain through a fine mesh sieve (or cheese cloth), discarding bones/veggies. 

Either freeze the stock in quart containers or place it in a large pot and make soup.

Soup:

Broth from above (fresh or thawed)

4 onions, coarsely chopped

8 carrots, peeled and coarsely chopped

6 celery stocks, coarsely chopped

2-4 zucchinis, thick sliced

1 small head broccoli, coarsely chopped

5 garlic cloves, finely chopped

4 inch of ginger, grated

2-4 tablespoons sea salt

2-4 teaspoons crushed red pepper

small bunch basil, rosemary, sage and oregano

a large bunch of thyme

chicken meat from earlier cooking

fresh parsley (to top at serving)

In a stock pot, simmer all ingredients (except the meat and parsley) until veggies are fork tender. Stir in meat just to warm..adding parsley at serving time. 

This soup freezes well in serving portions or quarts.

   We have been eating this soup for several years now; when recovering from illness, detoxing after heavy meals (or seasonally), and after a nasty migraine. Today, well- I am simply eating to get back on track!

The Frustrated Gardener and Their Purple Beans

In the garden this week, beautiful Royal Burgundy Beans dangle boldly against the tender green leaves of the bean plant. Here and there they peek through the tangled mess of vine and blossom. Once plucked from their stems, the beans are striking as they patiently wait amidst the kale and onions.


Last week our office received a call from one rather upset gardener. Her vibrant burgundy beans weren't burgundy any more, but had turned green! Quite determined there was an error in the process, she insisted her beans had to stay burgundy because they were oh so pretty and much healthier than regular old green ones. Goodness, the frenzy we get ourselves in when our plants don't cooperate.


While I share her grief over the reality that burgundy beans turn green when cooked, there is no foul in her work... it's just nature doing what nature does. Any cooked veggie does suffer a bit of nutrient loss, however, the color change really is a cosmetic issue not nutritional. In her frustration she questioned why anyone at all would grow them if they simply won't stay burgundy. My answer is simple- because....


... they are a beautiful greeting when you walk into the garden.
... they are much easier to find on the plant when you are harvesting!
... they are healthy and tasty and wonderful, cooked or fresh.
... and finally, because I can.


Sometimes the items we plant are simply there because we can plant them. Aesthetically pleasing is surely a reason, right? Today I snip the tips from my burgundy beans and smile in sympathy toward the dear gardener so devastated at her reality. Yes, once the heat hits them they will fade.. but for now their beauty brightens one little part of my day.


 

The Magical Mystery of Roasted Things

Imagine with me, if you will, a crisp yet tender bite. A bite that is sweet, yet savory that leaves a hint of heat on the tongue but leaves you wanting more. Open your eyes and see the colors: bright orange, deep green and bold purple. What if this bite could complement any main dish? Could use any veg you have on had? Could be the perfect way to use up the end of harvest bits? It can.

This strange, magical bite is easier than you think. A simple act of tossing together bits of veggies with oil is all the prep needed. The key is temperature... and 425 degrees is the magic number. 

Roasting veggies brings to the surface natural plant sugars hidden deep withing their cells. These sugars caramelize leaving crispy bits on the surface while leaving a tender interior. Take this process one step further by adding a favored herb or spice. For example: carrots with parsley, potatoes with rosemary, green beans with thyme. Get creative and use cauliflower with some curry powder or broccoli with a creole seasoning. There are endless possibilities and pairings to try. 

There is no need to keep it to single veggies- mix things up. Toss several veg together and roast them in your favorite flavor combination. Be sure to keep the cuts close in size- I like mine rather 'rustic cut' meaning big pieces left rather natural. As for time, veggies about the size of a thumb roast for 20 minutes if you like them tender crisp, or 35-40 minutes if you prefer them softer. 

One exception is greens. Kale, spinach, mustards, and collards are amazing roasted-- but: add an acidic flavoring (lemon, vinegar, balsamic) with your seasoning; massage it in; roast only 10 minutes and they will give you a wonderful 'chip-like' result. 

Last tip- use parchment if you have it! I like the less messy results that come from lining the pan, otherwise you get to scrub a sheet pan-- yuk. 

To sum it up:

Oven 425 degrees

Veg cut 'thumb size' or 2" pieces

Parchment lined baking pan or lightly oiled baking sheet

Toss with oil and salt; add spices if desired

Greens get additional acidic element

20 minutes for crisp tender; 35 for tender

Enjoy!!!!

   

Tasty Baked Quinoa- It's Healthy, You Know!

I don't know if you know this, but I'm a busy gal. You too? Well, then you understand the challenge of getting the chores done, yourself put together, and getting a healthy breakfast before you leave every morning- don't you. Thus the quinoa.

My fall back, go-to, make ahead breakfast dish is baked oatmeal. It's simple, filling, economical, healthy and rather easy to stir together. Having the oven preheating, I started stirring ingredients before actually gathering all of them when I realized- no oats. Yep. What do you do when you have already started and- no oats? Improvise.

Being one to never give up I scanned the shelves for a worthy substitute; sadly I haven't shopped in a couple weeks (hubby has been stalking the shelves for BlueBell, but that's another story entirely). I ended up with a bag of quinoa. Hm- challenging, to say the least.

 My first attempts at quinoa were rather flat and unflavorful disasters which caused my family members to write it off completely. Yes, I touted the amazing healthy benefits of this 'ancient grain'- the iron, magnesium, potassium- the Vitamin E and fiber. It wasn't until I decided to dump it in home made bone broth that we actually started liking it. 

So, with that said, the thought of putting this rather tasteless 'nutritional powerhouse' into my delicious baked oatmeal recipe seemed, well, sacrilegious.Not to be dissuaded, I picked up my bag of tasteless grains and set off on a quest to make them stinking delicious.

Cinnamon Baked Quinoa

You need:

3 cups cooked quinoa (see note)*

4 eggs, beaten

1/3 cup milk of choice (I used coconut)

1/3 cup liquid sweetener (I used agave)

   1/2 teaspoon salt

1 teaspoon vanilla

1 tablespoon cinnamon

2 tablespoons oil of choice (I used coconut)

Now:

Preheat the oven to 375 degrees; grease your 9"x13" pan with the coconut oil. 

Stir everything together in a bowl. Pour into the prepared pan.

Bake 25-30 minutes or until center is set and top has nicely browned.

Enjoy.

*Note: 1 cup of dry quinoa cooked in 2 cups of water at a simmer for 15 minutes yields 3 cups cooked quinoa (red, white or multi-colored).

Variations I like:

Use maple for the sweetener.

Add in dried berries.

Stir in chia seed or flax seed or both (I used 2 tablespoons)

Serve with fruit on top!

I really liked it- my family was slower to come around; still scarred from their first devastating encounter, I guess. Never the less, it is a great recipe that freezes well, reheats nicely, and is quite portable if you have to eat at the office (or in the car in a parking lot- don't ask). 

Maybe next time I can try oats with quinoa, or baked barley- even some psyllium husks. Okay, maybe that was too far!

Anyway, if you try it let me know what you think!

Nutrition- It's Not About Celery Sticks

Large groups of teenagers can be daunting- especially if your might be an unpopular activity in their summer schedule! In a moment of hushed bluntness, a young man's comment caught my attention, "Great, celery sticks and ranch". Ouch! 

His comment stirred an immediate reaction in me- of gratitude! I have been brooding and fretting over a few crazy me ideas (you know, the ones that only sound good in your own head)- in attempts to put together a fresh summer teen nutrition/ag program. One dealt with none other than nutrition myths, such as 'nutrition is all about celery'.

Without fear I walked right up to the boy, who was quite strong in his defense of his comment- and quite clear he would not be eating any celery, and thanked him for his honesty. Our small one-on-one conversation gave me an open door to assure him this would not be a boring activity, but an opportunity to change his outlook. He challenged me further with a smirk and an agreement to give it a shot. My long ride home found me in 'all tabs open' mode as the creative juices struggled to marry with sound fact and reasoning.

If nutrition is not about the celery sticks, what is it about? 

1. Food, not food shaming! Learning about food, both natural and processed, in order to equip you for your choices.

2. Choices. What goes in to your body is your choice- but be sure you are informed and educated in order to make good ones.

3. Be where you are. Children/youth generally do not make food purchasing decisions for their families, so there are limits to what they can choose. Family finances, ethnic preferences, and food knowledge can also play a role. Work with what you have and learn to make it work.

4. Trying new things- not just new foods. Sometimes nutrition is about trying new skills, or new ways to use certain foods.

And finally- 

5. Fit your tastes! Each of us are different- and our tastes are too. Learn to adjust foods to suit your tastes; you will be more willing to eat them and make them yourselves.

I have no doubt this summer will be full of challenging personalities and hard set preferences- most kids have rather firm views of food and nutrition. My hope is that this young man's honesty will truly open the flood gates to the many jumbled notions in my head and bring them to an engaging plan of action! 

Sometimes He Just Gets Me



 

Shopping is not my forte; or my husbands. We absolutely would rather weed the garden than shop- especially during the holidays. Anyone getting this? Not only do we not shop, but - honey, we do not shop together. Last December found us outside our right minds, shopping together, in stores we never visit with each other.. like World Market.

 

He was rushing me to get the last of our shopping done before our get-together's got underway when I decided to bite the bullet and drag him through World Market for a few items I had in mind and couldn't find anywhere else. I had it in my head he would most likely sit in the car, circling the parking lot like he had at the last 'female-type store' we hit. He didn't. With a groan, we went in.

 

I am all for going to what you need and getting out the door, but he has a much more advanced condition known as 'get it and run." Meandering in a way that drives him to the nine degree of crazy found me gazing longingly at a whole section of beautiful mortar and pestles. I would surely be a real herbalist if I had a whole mess of mortar and pestles in my herbal kitchen. My mind drifted through barefoot fantasies of picking and snipping herbs; drying bunches all over the house; blending this and that in a mortar just the right size. Until he disrupted my daydream with 'are we done?'- uhg. He did offer to buy me one- but, one- how do you choose one? I declined. We left.

 

Much to my surprise every one of those mortar and pestles showed up in my kitchen the morning after Christmas. He had stayed later than the farm boy for their trip to the lease to sneak them onto the counter and leave me a note. Why? Because, every once in a while he just gets me.

 

It took me a less than a year to complete two herbal certifications, find a mentor, and start getting real about natural practices. Long before that one of our daughters built an herbal garden, which I took over after she moved to college- furthering my desire to study and practice. He was my constant reminder to study, test recipes, use them, and continue. The guy has tolerated my ramblings about what I learn and the shock that often comes from reading about modern medicine. Sometimes, he just gets me.    

 

There in my kitchen I stood speechless- not easy to do. I later learned he went and found that market place after his gym and before work the day after our outing. Hiding them, he had not wanted to give them in front of everyone, but save them- he knew what it would mean to me and that we wouldn't want this moment lost in the jumble. He knew how long it had been since one of us just 'got it' and did something totally irrational and out of character. He knew I would get it, too.

 

Every time those mortars catch my gaze I am reminded of that moment alone with them in the kitchen, when I remembered what drew me to him all those years ago, what keeps me grounded to him all these years later, and what gets us through everything life has handed us. Despite it all, I get him... and sometimes he gets me, too.  

Taking it out on the Meat

     It started with a mindless 'coffee in front of the TV' moment. Jaimee Oliver was 'whizzing' up a 15 minute meal (which I was only half paying attention to). Over the rim of my cup the sight of him 'swacking' a few chicken breast half to nonexistence caught my eye. Mmm. I could do that. I could totally take a few pieces of meat and beat them into submission; therapy and you get dinner. Now that is cooking!
      Later that day I grazed the internet, once again considering the violent notion of dinner pounded and put in a pan. A few sights seemed to offer up flavorful options along side some malicious beatings. That settled it; it was time to grab some breasts and get the mallet.
      The scene was set: four thawed chicken breast, patiently waiting their demise; a cutting mat placed in a baking sheet, perfect for catching the gory mess; a metal mallet formerly belonging to my grandmother, excellent for the dirty deed. Lacking in 'cling film', which I thing we all call Saran Wrap,  I opted to just do it outright and accept the mess. The cast iron skillet was heating as I took every bit of frustration out on that poor helpless bird. It was liberating and oh so soothing.
       Unfortunately, cling film was not the only thing not in stock- so was crackers, shallots, or fresh sage; items from the two recipes I was leaning toward. No worries. I improvised seasoning my beaten meat with smoked paprika, Cajun blend, and black pepper- blackened, beaten breasts seemed fitting for the evening.
       Let me just say, this is not only therapeutic, but a great way to get dinner done in 1/4th of the time; two minutes in the pan and done! I tossed some green beans in a small wok with a few almonds to accompany; it was delicious. Of course, I can't just pound poultry- no, steaks work just as well. I do believe I have discovered a new frustration buster (and a quick dinner plan).

 

 

Cajun Spice

black pepper

smoked paprika

 

4  skinless chicken breast          

olive oil

Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit

Season liberally with each spice - both sides

You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚F), place your chicken on a sheet pan and cook for 10 minutes • If frying, put a frying pan (mine was heavy cast iron) on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 2 to 3 minutes on each side, until cooked through, golden and crisp

Ah, Quinoa

 

       Since in my job I encourage others to open their minds and try new foods it seems only fitting I do the same. My current foodie experiment is a revised from a past fail- in other words, let's try again. Believe it or not, it takes more than one try to truly know if you do not like something. After saying over and over again to others, my soul was stirred to give this 'ancient grain' another chance.

photo credit
 

         Pronounced KEEN-WAH, this 'ancient grain' is not a grain at all but the seed of a leafy plant that resembles spinach. Most is grown in the Andes of South America, often linked to the ancient Incas who referred to is as "Mother Grain". It has been said that due to naturally occurring saponins which cause a bitter taste the plant, the Spanish rejected the plant as a food source.
         Quinoa boast a somewhat nutty flavor providing an excellent source of protein and essential amino acids perfect for gluten free and vegetarian diets. Like rice, quinoa takes a 2 to 1 water to seed ratio and is cooked on low heat until the liquid is absorbed. Most foodies use quinoa as a grain replacement in pasta or rice dishes, and grind it into a flour to use in savory baked goods.
       

        As for me, my experimentation lead me to realize- I do not like it cold, as some recipes call for it cold in a salad; I prefer it heavily seasoned as to plain; using hearty bone broths are my favorite way to cook it. In general, I like it best as a rice substitute or simply in a bowl with some steamed veggies. Though my trials be few, I have decided it is worth the price to have a little in my diet now and then; however due to the price, it will be an occasional food not a regular dish.



       

Surveying Summer Squash

 

Yellow straight neck, or crook neck and zucchini

    This week the teens and I are spending some time with summer squash; one veg people seem to have a love/hate relationship with. Many have never tried it; the ones who have believe the only way to endure it is breaded and fried (my dad would agree with you). Let's set those misconceptions and lost introductions aside and take a good long look at this bountiful summer crop.

Squash plants are large and rather bristly plants; their flowers are edible, too

     Summer squashes are members of the gourd family, harvested while still immature keeping their flesh and seeds tender and edible. They are quick to prepare and cook, offering very few calories while providing us with much needed vitamin C and fiber. Due to it's somewhat spongy nature, summer squash readily absorbs flavors; a great carrier for spices! When experiencing a new vegetable, try it uncooked first in order to understand the texture and touch of it. (yes, summer squash can be eaten raw)
      Harvest summer squash in season, often early to mid summer, when the skin brightens and the blossom falls off. Larger squash will have more seed to them, so pick when full but heavy for their size. I like mine about the length of my hand, narrow enough around for my index finger to touch my thumb when wrapped around the largest part. Pale baby squash are perfectly fine to harvest and are excellent roasted or in a fresh veg platter. If you want blossoms, pick the larger 'male' blossom (often the one closing up). These can be eaten as is, tossed with salad, or stuffed with fresh soft cheese and herbs.
       Simple preparations are best, giving the veg a chance to shine. A little garlic, oil, and crushed red pepper in the sauté pan will enhance the squash without overwhelming it. Many stir-fry's use summer squash beautifully, allowing the slices to absorb the seasoning and carry it among other more firm produce. Grilled squash is excellent when allowed to marinade, as you would a meat. Slide them onto skewers to keep them from falling through the grates. Squash make excellent baked 'fries' when prepared carefully- removing all seeds and drying well by sprinkling with salt and allowing to sit a few minutes in order to produce a little crisp (they will not crisp as well as a potato because they lack starch).
       Before using summer squash always wash them well and pat dry. Note, we remove the seeds to prevent excess moisture when cooking- this would cause the squash to become soggy.

Wash the squash under cool running water and cut both ends off.
Cut the squash in half and remove the seeds with a spoon.
The squash can then be quartered, cubed, sliced, grated, or left in halves and then cooked.
chart credit

Better Beginnings: Breakfast on the Go

 



   The morning rush: it's maddening! I have to admit that my mornings take off at quite a pace leaving little time for cooking and cleaning up breakfast. Instead of hitting the drive through on my way to the office/classroom/whatever-it-is-today, we have a few simple 'go-to' breakfasts that get us through.

    Let me start by saying: a little planning goes a long way. Once you commit to eating at home, and act on that commitment, it gets easier and easier to make it happen. As I share my 'go-to' breakfasts, we will also look at the plan ahead steps that make it fast on the run.

     1. Yogurt & Fruit. The easiest way to is buy the yogurt with the fruit in it, which I tend to do if I have to, but it's not my favorite. My fave is to cut fresh fruit the night before, place it into a container ready and waiting for a dollop of plain yogurt (sometimes a hit of granola or chopped almonds). This is way fewer calories and much less sugar.

      2. Toast & Banana. Here is really no pre-prep for this other than set the nut butter of choice and banana on the counter right next to the coffee pot (which is ready and waiting for me to just hit the button!). This is my 'on the run in the car' meal.

       3. Egg Scramble. Eggs are beaten into a container (canning jar or plastic with lid) and kept in the fridge until morning. Left over veggies, cheese, or some chopped greens are on hand ready to be added, if needed. It always surprises me how quick this really is. Add a toasted English muffin if you are craving a drive thru flavor.

        4. Smoothie. You can't get more car friendly than a smoothie. I set all my ingredients in the blender pitcher- in the fridge- the night before. Pop it on the base, give it a whir.. ta da.. smoothie. My smoothies are basically a handful of each: baby greens (spinach, kale, chard, or a mix), fruit (berries and banana are my fave- I like mine frozen), fluid (coconut water or milk, plain yogurt, or green tea).. sometimes I add some flax, chia, or oats (a spoonful).

        5. Boiled egg and apple.  A few boiled eggs in the fridge are a staple; never leave the fridge without. They are also perfect for a lunch, workout, or snack.

        Sure, I love the mornings when we whip up pancakes or stir up biscuits.. but those are here and there, not the norm. That doesn't mean we skip breaking our fast and fueling our body for the day. Instead, we keep it simple, keep it natural, and keep it whole so when the slow and steady pancake morning presents itself, we can appreciate it and enjoy it (and not cry over a few extra calories!).
         Share your favorite quick breakfasts!
    
 

Warmer days bring....

     Warmer days find me spending extra moments in the garden, searching each plant, seedling, and sprout. Today the stroll between the rows brought a basket of berries to the kitchen. Despite the chickens and my farm boy, a full quart of beautiful fresh berries are waiting.. just waiting for one of us to munch them, jam them, or top a cake with them.. stir them in yogurt or whir them in a smoothie. All this berry abundance brings me to return to last spring's post on berry jam. After all, no respectable home stead can thrive without their very own jam recipes, right?

Fresh Fruit Jam Flex-recipe

For every 2 cups of fresh fruit:

½ apple, chopped and peeled

1 ½ cups sugar

If you are using berries, mash them in a heavy bottom sauce pan. Other fruits should be peeled and chopped into bite size pieces before placing in the pan. Add the chopped apple and sugar. Cook fruit over medium low heat until the sugar dissolves; stir frequently. Simmer and stir approximately twenty minutes. Test jam by dropping a spoonful onto a chilled plate; if it gels the jam is ready for jars. This jam freezes well and is excellent when processed in a water bath canner for seven minutes.

Want to add a little whimsy? Try adding fresh chopped herbs such as rosemary or mint..a vanilla bean, or even chopped citrus peel. Our last batch had cardamon..and we plan to try anise. Jump outside the box and test some nontraditional flavor.

Note. to help seedy fruits such as berries, run the jam through a mill or fine strainer.

   Whether the harvest is great or small, whether spring berries or fall figs, there is no reason not to enjoy them in our favorite treasured treats. All we need is a little flexibility to work with what we have and enjoy them as they come in. If you would rather wait and use a full recipe, simply freeze your fruits as they are harvested.

 

     In case you are wondering, our most recent berry jam was strawberry vanilla; distinctly reminiscent of church services where my little ones were given vanilla crème savers to enjoy as they sat quietly through the services. Stay tuned, we are testing a few recipes from a new book recently purchased!

The Bounty of Spring

   I spent as much time as physically possible in the garden this weekend; so many chores needed done. The appearance of well rounded cabbage heads brought to mind my grandmother's old crock which we filled to the brim every year.

   Down in the garden Grandma has a knife in hand and large buckets to fill; spring cabbage is ready for harvest. Pulling back the large outer leaves, she cuts the large firm heads. My job is to load them into the buckets as she chops them but the fresh spring air and warm sparkling sunshine keep distracting me.
   Back in the big farm kitchen the cabbage heads are washed before the hard cores are cut out. One by one the cabbages are shredded into fine pieces and sprinkled with plenty of fine salt. Worked and wrenched the salty shreds fill bowl after bowl all around the room. Time for the big brown crock to make it's way to the garage....we're making sauerkraut.
   In the coolness of the garage, Grandma fills the large crock with the salty wet cabbage shredded the day before..the wooden 'plate' is set in it's place to weight the cabbage under it's juices. It takes forever for cabbage to become kraut! Yet, as we daily 'churn the kraut' our minds wander to the various things she will make with this tasty treat: kraut and hot dogs, even my favorite sauerkraut pizza!
   Day after day we wait for the kraut to be just right..then packing and canning and setting on the scary basement shelves.

     In my own very southern kitchen, kraut is made in much smaller quantities; I am the only one who eats it. It seems no matter what, when I start the process it always brings my heart back home.

Kicking the Bottle

 

   Today found me harvesting a bowl overflowing with fresh garden greens: mustard, buttercrunch, baby kale and chard- even a little red sails. As I lay out the elements of a perfect salad it seemed the standard bottle dressing just wouldn't do. After all, I grew this from seed.. tended it through ice storms, and harvested it after a rather wrenching day of work. This baby needed something worthy!
   A dash of sweet with a hint of zing- and herb, an oil and a whisk-like thing. Home made dressings use to baffle me. It took me a few months of trial and error; several skeptical looks from my wary taste testers, and a flat refusal from a husband before the mystery of the home made dressing finally found it's place in my kitchen.
    The mystery lies in a very delicate balance of some basic components: oil, acid, flavor and optional creams. If one overpowers the other, adjustments can be made to amend the error.. but who has time for that.. or the energy for that. After all, some days I have been in the kitchen with hundreds of children- who wants to play around with a contrary dressing experiment.
     A little research, a little review and plenty of tasting, a basic dressing formula began to from; a flex-recipe- -- an avenue for creativity to suite every taste.. and my wacky schedule.

 

Basic Dressing Flex-recipe Formula

to every 1/4 cup of acid (such as a vinegar or a citrus juice) add:

1 Tablespoon of finely chopped herb or a combination of herbs

decide if a cream component is needed: if so add a spoonful (such as a coarse mustard. yogurt or sour cream, even mayo or heavy cream will do)

now finish it off by whisking in 1/2 cup of oil (such as olive, canola, coconut or whatever you like)

   How easy is that? This can be made ahead and stored in the fridge- decorative decanter or, my personal go-to: a mason jar. On those off the wall days when the bottle is empty, I'll whisk my dressing right in the bottom of that large salad bowl and plop my salad elements right on top; one good toss and you're ready to eat!

But how do we use it? Here are a few combos we love:

instead of one acid, combine 2 tablespoons vinegar with 1/4 cup citrus: very tasty
herb based vinaigrette using: parsley, tarragon, and thyme (add to this a minced clove of garlic and some sour cream for a ranch style flavor) dash some Parmesan cheese in..super! *unless you are my husband and Parm cheese makes you think dirty socks :(
using dijon mustard and 1 small minced onion
balsamic with a minced garlic clove
use the juice and zest of a lemon, lime and orange with olive oil and pepper
lastly: 1/2 cup crushed raspberries with a spoonful of chopped mint
and please note.. hot pepper flakes make everything taste better- even dressing!

   Tasty, simple and open to exploration: our basic dressing formula. Please excuse me while I go polish off the last of those well dressed greens!

Pinned It, Nailed It, Made it Our Own

http://www.pinterest.com/pin/85849936616451224/

    So, my pregnant daughter is staying with me right now. That said, some serious cooking has been going on in this house.. serious cooking. Recent cravings led us to cruise Pinterest for some tasty copy cat recipes. Oh the things we found there, one of which was this recipe for a chicken and gnocci soup. You see, she once worked for a particular Italian restaurant and a particular soup was her favorite 'at work' meal. Time to stretch my cooking skills.

    Never in my kitchen do we ever use large amounts of butter, cream, or half and half.. and gnocci.. never, ever made it before, however, duty calls. After a necessary trip to town (after a now routine doctor visit) our little kitchen became a 'test kitchen' for food never seen before. Much chopping, sautéing, and whisking.. a little tearing up - onions were to blame, along with some rowdy giggles- before a beautiful aroma bubbled up from the bowl.

     Oh my goodness- fresh carrots, spinach, and herbs from the garden paired with a home grown oven-roasted chicken to produce a creamy, savory, and oh-so-easy-to-overeat bowl of shameful yumminess. It is terrible (how many bowls we ate)... just terrible. Well, there was one voice of dismay.. farm boy was less than impressed with our frivolity (but that didn't stop him from eating a hearty helping of it).

      Before I go, let me say... I just can't leave well enough alone. Once tasted, I tweaked it a bit to fit my flavor. The recipe seriously lacked salt, so a well rounded dose of natural salt was added along with a reckless amount of red pepper flakes; next time I will pile a bit more garlic in as well.

      And so it goes.. that we say.. we pinned it.. we nailed it... and we made it our own!

Freeze or Can? What's the Plan?

 

    I find myself ever so slowly uncovering the garden; holding my breath as nervous fingers brush away the protective covering of fallen leaves. Beneath a heavy blanket of mulch I found a lovely row of Danver carrots just right for harvesting.

    My basket loaded with lovely green tops and hearty orange root, I made my way to the kitchen offering them their first bath; a firm scrub gave them quite a shine! The snippets of top went off to the barn where greedy goats and noisy hens tousled them; a perfect afternoon snack. As for the shiny roots, well, that was quite a quandary.

    When it comes to preserving the harvest, several factors must be considered before I decide the method to approach. Time: how much do I have available right now to contribute. After all, pressure canning vegetables can take a few hours or more. Space: Is there more room in the freezer or the pantry? Quality: Do they rehydrate well; prone to freezer burn or mush? 

     Several years ago I canned a whole hearty harvest of carrots, proudly lining them along my pantry shelves. They were beautiful- and did I mention growing carrots here has been a serious challenge for me? A few months later I eagerly went to pull a jar for the evening meal only to find them swimming in a milky goo; not at all appealing to say the least. Every jar had sealed properly, yet every jar was horribly ruined. Note 1: always pressure can veggies. Note 2: seriously sterilize everything. Note 3: despite your best efforts, canned goods in the deep, humid south can ruin.

      Often in preservation experience is the best guide for determining direction. I do not can carrots, greens, or cabbage- the results were never kind to me. Green beans, southern beans, tomatoes and such- even corn can beautifully- but do take a day to accomplish. Dehydrating- well, I love to snack on dehydrated veggies, but have rarely tried rehydrating them (unless in a soup).

       In the end, this batch of beauties were blanched, portioned, and frozen for later use. I didn't have time for the canner and images of past slimy 'copper pennies' just did me in. The challenge isn't over- today I spotted three more healthy rows of carrots that should be about ready to gather. Maybe I will brave the boil and can them... but, probably not.  



The Rise of the Doodle

     A day of ice, drizzle, and cold stirred with in me the need to bake something. Those who know me are well aware of the family rut- I have been baking the same chocolate chip cookies for over 20 years with no end in sight. My children have grown up with little variance to that; changing my pattern always made me feel as if I were cheating on the standard favorite.
     While my challenge to the norm is rare, it seems over that past few years that another favorite has crept into the family. The farm boy has made his plight known- the chocolate chips are tradition, but a new competitor has risen. I introduce to you, the doodle, best known as the snicker doodle.
      I have no idea where the longing came from, or where it was first introduced. My mother-in-law started making them regularly a few years back; I had made them many years ago... but where did the farm boy get such a craving for them? Who knows. Maybe this is a teenage rebellion? A stepping out into male dominance? Either way.. there is a new cookie in town.. and he aims to stay.

Farm Boy's Snicker Doodles

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cup sugar

2 eggs

1 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

  *2 teaspoons each cinnamon & sugar for rolling cookies in

 

  Heat the oven to 400 degrees. Sift together dry ingredients. Cream butter, shortening and sugar together before stirring in the eggs. Stir in dry ingredients until well incorporated. Shape by rounded teaspoons into balls, rolling them in the cinnamon/sugar mixture. Place on a parchment lined (or lightly greased) baking sheet 2" apart- they do spread. Bake 8-10 minutes or until set. I cool mine a few minutes before transferring them to a cooling rack.

  You can store them in an airtight container with a slice of bread to keep them soft and chewy. We place ours in zip bags and freeze them.

 

    Whatever the reason for this rising new favorite, there will never truly be a replacement for the standard chocolate chip cookie. Believe it or not, I made both today.. satisfying the cravings of both my hard working men and quieting my inner baking yearning.

     Now, enough of this out of place ice storm nonsense- I'm ready for sunshine and gardening! 

 

     

Wok-ing with Meat

    Once again, it seems, I find myself staring at the kitchen wishing the food would just make itself. Don't get me wrong, I love snipping and chopping, peeling and mixing but let's face it- sometimes there just isn't any time! With a job, a family, and a homestead dinner can be quite a test of my endurance. These are the days for wok-ing.

     My Method for Meat in the Wok

 

   *Prep before you start. When cooking meat in a wok, the meat needs to be thin sliced across the grain for optimal tenderness. Frozen or slightly frozen meat is easily sliced; we like chicken or beef in our stir fry dishes. Be sure to pat it dry- we want a good sear!  

   *Preheat the dry wok on high heat. I like to see a hint of smoke rise from the bowl, but an easy way to see if your wok is ready- a drop of water will quickly evaporate when the wok is just right.

    *Drizzle the oil. Peanut and canola oils have the highest smoke point and are generally recommended for wok cooking, but I use either a good olive oil or coconut oil. Give the oil a drizzle down the sides of the wok, then pick up the wok giving it a good swirl coating the surface.

    *Add the aromatics. A seasoned wok is an excellent tool. My faves are garlic, ginger, and red pepper- finely chopped. Quickly tossing aromatic spices around the wok not only gives flavor, but releases the fragrance stirring the senses.

     *A flash in the pan (or wok). I push the aromatics to the side and work my meat in batches- dropping enough to be evenly spaced, not crowded. It's time to let the meat set untouched a minute before tossing it around betting a good sear on all sides. Once meat is seared, I set it, and the aromatics on a dish to rest while finishing the remaining meat.  

      *Complete the dish. Once all my meat is seared and resting, I add the veggies and or greens, giving them a nice toss until they are crisp tender. Once the veggies are just right, the meat and aromatics are returned to the wok. 

      *Bring it together. The final touch is a sauce; a little sweet, a little spice, and a bit salty.

 

   

   

 

Test Run: Infused Soaps

     Recently I began the course to become a certified herbalist. While natural health has always been an interest, studying it intensely had never occurred to me. I find the properties of God's plants fascinating and quite intriguing. This time studying stirs the fire in my being to get out there and work the herb garden. Uncovering the herb garden this week, the fresh green beauty stirred a creative curiosity in me. I had to do a test run.

     It's no secret we have been making home made herbal soap for some time now; natural fats, lye and some wonderful essential oils. It occurred to me- why am I using essential oils when there are amazing herbs growing right outside my door? Enter the idea of infused soap. Natural oils steeped with fresh, vibrant herbs then transformed into nourishing soaps. I like it. Mint, pineapple sage, and tea tree each in their turn made their way to the soap mold- can I say- it amazes me how the coloration varies and changes as milk, lye and even time is introduced.
     Tonight my home is filled with natural fragrance and joyful anticipation- soaps are curing on the shelf! I can hardly wait for the day we test them in action. What's next? Well, the creativity didn't end with infusion- I am working some 'after the gym' care soap and a few interesting molds. All in all, a very creative sunshiny day.