Tag Archive for: Recipes

SUMMER HARVEST

Favorite Summer Vegetables

by Engrid Winslow

At last, the bounty of your summer garden is at its peak and you can gather all of those glorious tomatoes, peppers, eggplants, corn, chard, kale, summer squash, onions and other vegetables to enjoy at their freshest and most flavorful. But, ahem, some of us may plant more than we can eat in a day. Well, whether that is planned excess or not, here are a few tricks for preserving that bounty using just your freezer and pantry.

Onions –

When the tops flop over onto the ground it’s time to pull them out and let them dry out in the sun or inside in a cool, dry location. Some onions, such as cippolini, are great storage onions but for the ones that aren’t…Ever tried onion jam? How about bacon and onion jam. You can refrigerate them and use them up quickly or pop a few jars into the freezer for a festive addition to a holiday cheese platter. Here are the links to two delicious recipes you can try:

http://www.cookingchanneltv.com/recipes/onion-jam https://cooking.nytimes.com/recipes/1015978-bacon-onion-jam.

You’re welcome.

 

Corn –

Shuck as much as you can and then flash boil for about 2 minutes. Let cool and then scrape off the kernels into a large bowl and scoop out two cups into a plastic bag or container for freezing. Add them to that turkey soup you make after Thanksgiving every year along with some of the frozen shell peas you harvested and froze in the spring.

Tomatoes –

This technique works best with cherry tomatoes and is a little bit of trouble but OMG are these delicious. Add them to pizza, pasta, soups, sandwiches or serve on grilled bread as a quick crostini. The flavor of these will make you want to plant even more tomatoes next year. Heat oven to 200 degrees. Arrange cherry tomatoes on a lined, rimmed baking sheet, cut side up. Drizzle with olive oil and add a sprinkle of salt and pepper. Let them “oven dry” for up to 2 ½ hours, checking frequently at the two-hour mark. You can also do this with large tomatoes which will yield a “saucier” result.

 

Zucchini –

Use small, tender-skinned, deep green ones. Shred and steam for 1-2 minutes. Freeze in desired quantities for adding to slaw, pasta, soups or your famous zucchini bread.

Pesto Secrets

Heirloom Vegetable Seeds

From the kitchen of Engrid WinslowBasil

Pesto is a “secret summer sauce” because it is so flavorful, adaptable and can be frozen to bring back summer memories during the dark of winter.  Some of the best ways to use pesto are:

  • Tossed into hot or cold pasta, add other veggies, chicken and/or shrimp
  • Folded into scrambled eggs or as a filling for omelets
  • Drizzled over grilled chicken, pork, lamb or fish
  • Smeared onto ricotta-topped, toasted bread
  • Swirled into mashed potatoes
  • Drizzled on salads, roasted or grilled veggies
  • A topping for pizza
  • Spread onto sandwiches

The best tricks for getting the most flavor out of your pesto are: 1) toast nuts in an even layer in a skillet over medium heat or in a 350 degree oven for 5-10 minutes (be sure to check often to prevent burning them).  You can keep leftover toasted nuts in the freezer so there are always some on hand.; (2) use a good quality extra virgin olive oil; 3) don’t overprocess the sauce – those flecks of texture are yummy; and 4) grate your cheese fresh by hand each time and mix it in at the end of processing.

Basic Basil Pesto Recipe

1/3 cup olive oil

1 ½ cups firmly packed fresh basil leaves

½ cup toasted pine nuts

2-4 cloves garlic, peeled

¾ cup freshly grated Parmigiana-Reggiano cheese

¼ tsp. kosher salt or fine sea salt

Optional:  2 tsp. lemon juice

Process all but cheese in a food processor, add additional olive oil if a thinner consistency is desired.

Endless variations

Try substituting any of the following for the basil:

Use flavored basil such as Cinnamon (also called Mexican Basil)

1 cup arugula, 1 cup mint

1 ½ cups spinach and ½ cup oregano

2 cups of baby greens, 2 Tbsp. thyme leaves

2 cups of broccoli raab

2 cups parsley (Italian flat leaf works best)

Substitute ½ of the basil with lemon balm

Use any of the following nuts in place of pine nuts:

Pecans (great with Parsley)

Hazelnuts (try with arugula and mint)

Walnuts (good with spinach)

Almonds (good with baby greens)

Swap out the Parmesan for Asiago or Manchego

 

 

 

 

Three Wild and Spicy reasons to grow Wild Arugula

Gardening Tips

by Sandy Swegel

Wild arugula is my favorite spring green of the week and this year it’s the first thing I’ve seeded out into the garden during our warm spell.

Similar to regular arugula, wild arugula has a “wilder” taste and thinner leaf.  It looks quite like a mustard weed when young if you aren’t familiar with it.  Definitely a cool season crop as once the temps get to 80 wild arugula can be quite bitter.

It is very easy to grow, as mustards often are, and can handle less than ideal soil and water.  (Watch out…low water makes it even spicier.). I like to plant it somewhere it can establish itself as a perennial that I can just pick a few leaves now and then to add some zest to dinner.  But a Spring garden patch is essential to get cups and cups of the greens to use in making pesto.

 

So here are my three favorite wild and spicy reasons to grow wild arugula.

SPRING SALADS

Arugula has a nutrient profile similar to other spring tonic herbs like dandelion and nettles, but I like the taste even better for salads or lightly steamed.

PESTO

Wild arugula pesto is an absolute favorite.  Make it with garlic, olive oil, walnuts and Parmesan or goat cheese and you have a fantastic sauce for fettuccine noodles, topping for pizza or spread for appetizers.

POLLINATORS

Naturally, foods that are favorites of pollinators are favorites of mine.  Once summer sets in, wild arugula bolts and sends up tall tiny spiky yellow flowers that pollinators love.  I’ve seen all kinds of bees and butterflies snacking on the wild arugula flowers from summer through late fall.  I also snack on them….I like the flavor of arugula flowers even better than the leaves.

 

 

 

 

 

 

Photo credits

https://www.dherbs.com/articles/featured-articles/wild-arugula-pesto/

http://honest-food.net/arugula-pesto-recipe-pasta/

Wild Arugula; Delicious Low-Water Beauty

Eat More Pie

by Sandy Swegel

Now that’s the kind of advice I like to hear from a scientific study.

Yesterday someone served me some organic “wild” blueberries (Woodstock brand, frozen) and I was immediately smitten with the intensely delicious flavor of these half-size berries.  I’ve been eating more blueberries lately for health reasons…good antioxidant, anti-inflammatory, protective against diabetes and cardiovascular problems but I like the idea of healthy and intensely flavored.

Since I’m still reading James Wong’s Grow for Flavor book, I wondered what he said about blueberries.  I could already guess that they shouldn’t be over-watered, but what other variables might there be?

 

So here’s James Wong’s  scoop on blueberries:

The amount of anthocyanins (the good antioxidants in blue red and purple food) can vary dramatically from plant to plant, and from growing conditions, and from food preparations.

*Some cultivars like Rubel have more antioxidants…but we can only control for that if we grow them ourselves or know the grower.

*Growing methods make a difference…research shows that blueberries grown organically without additional fertilizer can have twice as many anthocyanins.

*And finally there’s food preparation.  Raw blueberries are amazingly healthy for you but their antioxidant levels double when they are lightly cooked.  As in pie!!!!

So the only sane conclusion we can reach is Eat More (Organic) Blueberry Pie!

 

 

 

Photo credits

http://www.jameswong.co.uk/blueberries/4588105999

Apples

All About Apples

by Sandy Swegel

Two things I learned about apples this year.

Reduce codling moths in your trees.

A few years ago, I started following the advice of a local organic farmer to pick up the bad apples under my apple trees. I’ve always left them there to compost in place or waited until they were all down to pick them up. My delicious McIntosh apple tree had lots of codling moths which left unappealing frass in the apples as well as the occasional worm. The tree was too tall to spray clay and I didn’t want to use anything toxic. So I did start religiously picking up the apples as they fell. Now, some five years later, I’ve noticed that while codling moths still attack the apples, they are MUCH fewer in number affecting maybe only 10-20% of the apples. What a difference sanitation made.

 

Bake awesomely easy gluten-free Apple Crisp

The second thing I learned came from the new “problem” of what to do with so many apples. If you pick up the apples soon after they fall from the tree, then you notice the apples are in pretty good shape if you cut out the bad parts right away. So now I had a surplus of apples. The freezer was full of sauce and still, the apples came. Fortunately, I gave the apples to a baker friend who made a gluten-free apple crisp that was better than anything I had ever had. And that’s when she taught me a professional secret. You have to bake the apples first before you put the crisp topping on. When you just layer apple pieces in a pan and sprinkle with your crisp mixture, you can end up with apples that are too crunchy and/or a burnt crisp top.

So here’s the basic recipe:

Cut up apples into pan. Bake until mostly soft.

Crisp topping:
Oats, cinnamon, nuts (almond meal, tiny pecan pieces) Optional: butter, brown sugar.
Sprinkle topping on baked apples. Put the pan back in the oven until the crisp is browned and crispy. Twice-baked apples melt in your mouth (without lots of extra sugar) and the topping is crispy delicious. The perfect foil for vanilla ice cream.

So now I spend more time working to clean up apples…..but am rewarded with more apple crisp!

Photos:

http://utahpests.usu.edu/ipm/htm/fruits/fruit-insect-disease/apple-pear-control03
http://allrecipes.com/recipe/229088/apple-crisp-with-oat-topping/

Elderflowers!

Elderflower Recipes

by Sandy Swegel

My favorite foraging is for the elder plant…both the elderflowers now and the elderberries later in summer.  I adore elderberries in jam or sauce and that’s my primary use for the berries (in addition to a medicinal elixir.)  But once I knew the location of sufficient elderberry bushes and trees that I could risk taking the flowers also, I became a big fan of elderflower drinks.  Especially champagne. Who wouldn’t love do-it-yourself-in-a-few-weeks champagne?

Making elderflower cordial or champagne is super easy and has only a few guidelines:

-Find a good plant, preferably not on a busy road where it picks up car exhaust and pollutants.

-Pick the flowers earlier in the day. (I don’t think you have to actually make sure the dew is still hanging from the blossoms.)

-Process the flowers right away.  Experience has taught me the flowers spoil easily. Things that don’t work:  keeping the flowers in the car all day while you run errands; keeping the flowers in the refrigerator (they brown), leaving the flowers in a bucket of water for a day.  Just process them within a couple hours of picking for best flavor.

There are lots of recipes online, but the basic recipe is flower bunches, sugar, acid (either lemon juice or vinegar.) You don’t have to add yeast…there are usually plenty of wild yeasts on the blossoms…although connoisseurs use champagne yeast from the brewing store.

Here’s an easy recipe: http://www.farminmypocket.co.uk/harvest/home-brewing/elderflower-champagne-recipe

Here’s a recipe that uses champagne yeast: http://www.guardian.co.uk/lifeandstyle/2011/jun/01/how-to-make-elderflower-champagne

Last year I was very happy making elderflower cordials…which is the same basic recipe but it’s ready in just two days.  But it doesn’t have bubbles, so now that I know I can turn elderflowers into a delightful drink, I’m aiming for bubbles this year.

Elderflower cordial http://britishfood.about.com/od/recipeindex/r/efowercordial.htm

 

 

 

 

Expand Your Vegetable Garden the Easy Way

Heirloom Vegetable Seeds

by Sandy Swegel

Two forces collided around the kitchen table this week.  First I was oogling our seed catalog and indulging in winter snow day daydreams about summer gardens and how I might turn my tiny urban yard into a farm so I could grow one of everything. At that moment I wanted to be surrounded by beautiful shiny vegetables. Then the second force came.  I went grocery shopping for my favorite winter recipe:  a very simple roasted winter vegetable dish with squash and sweet potatoes and beets, marinated in olive oil and rosemary. Yum. The winter squash was even on sale.  Then sticker shock hit. A single large winter squash was $5, even on sale!

The force of wanting to buy more seed collided with the force of not wanting to pay retail prices for food.  The only natural outcome is I have to find more space to garden so I can plant more squash.

It’s too late for any of the summer or fall garden expansion methods of either tilling in land or doing some lasagna gardening.  So I will use the easy method my urban farmer friend Barbara taught me.  Out in a neglected corner of the yard where there’s just some old grass, I’ll dig a shallow hole next May and fill it to an overflowing mound with a bucket of compost.  I’ll plant squash seeds there and cover the surrounding grass with cardboard.  The squash plants will grow over the cardboard as it takes another year to make good garden soil underneath.  I can drape the burgeoning squash plants over the fence and maybe up an old ladder onto the shed roof. (I did mention the tiny yard, didn’t I?)  But the key to expanding my garden this way is that I’m not doing all the heavy work of putting in a new 10 x 10 garden bed for squash.  The squash roots and cardboard are going to help do that.  My yield won’t be as high this year as a full amended composted garden, but then the work will be almost nothing to grow a lot of $5 squash for the price of $1.89 seed packet.

The key to baking yummy winter vegetables is to cut them in 1-1/2 inch pieces, marinate them in olive oil, salt and rosemary, and bake them on flat cookie sheets.  The flat baking sheet is crucial to the outcome because then the sides of the vegetable get a nice crisp roasted texture.  Here’s a more formal recipe:

Recipe:  http://www.foodnetwork.com/recipes/ina-garten/roasted-winter-vegetables-recipe/index.html

Do Be Bitter

Why to Grow Your Own Bitters

by Sandy Swegel

One doesn’t often go to a plant lecture and find oneself roaring with laughter, but that’s what happened this month when I went to see Amy Stewart at the Denver Botanic Gardens.  She is a gifted and entertaining writer and her stories about her latest book, The Drunken Botanist, could put her on the late night stand-up comedy stage.  You probably recognize Stewart’s name from previous books on earthworms (The Earth Moved) and flowers (Flower Confidential).  The Drunken Botanist is about the botanical origins of our favorite alcohol beverages. Many of her side stories are about plants as flavorings and medicines and I was intrigued by many of her ideas about bitters.

Bitter flavors and foods are coming back into favor after our long consumptive love affair with sugar.  Sweet is great, but bitter flavors stimulate the digestive system and offer depth and intensity to our foods and drinks.

Traditionally, we get our bitters at the beginning or the end of our meals. Amy Stewart starts her salads with an arugula-baby green mix and then adds leaves of other bitter greens and herbs to create a culinary digestive treat. Being a drunken botanist, she also likes to end her meals with bitter aperitifs like Campari or herbal liqueurs or drinks with Angostura bitters which are made from gentian root.

As you’re planning next year’s garden, be sure to include a range of bitters that are easy to grow. Chicory, dandelion, arugula, radicchio, and endive are excellent wildish greens that can be part of salads before meals.  Some bitter herbs you can snip into your salads include yarrow, rue, chamomile and peppermint. It may be just accidental, but many bitter leaves are also colorful (radicchio) or interestingly shaped (arugula). We must whet our appetite with our eyes as well as with bitter flavors.

In Amy’s honor, I served after-dinner drinks of soda water with splashes of bitter liquors. While toasting friends, I remembered that in another time, the enthusiastic toast “to your health” or “a votre sante” wasn’t just a good wish, but really described the medicinal benefit of a good bitter drink.

Amy Stewart’s webpage: http://drunkenbotanist.com/

If you want to learn more about the medicinal value of bitters as a digestive aid and even protector against diabetes and other illnesses, read the Weston Price Institute’s report.  http://www.westonaprice.org/basics/bitters-the-revival-of-a-forgotten-flavor

Photo credit http://the-bitter-truth.com/tag/jerry-thomas-bitters/ http://medcookingalaska.blogspot.com/2009/02/recipe-for-salad-of-bitter-greens-with.html

Linguine Carbonara with Cauliflower, Peas & Pancetta

Heirloom Vegetable Recipe

Linguine Carbonara From the Gardens of Mike Scott of Eagle Rock Backyard Farms

Ingredients:   3/4 pound linguine 4 ounces pancetta or 4 slices bacon, chopped 1 head cauliflower 1/2 cup peas (preferably fresh) 2 teaspoons olive oil 1/4 cup half and half or milk 2 egg yolks, beaten 3/4 cup grated Parmesan cheese Salt & black pepper

Directions:             Bring a large pot of water to a boil and cook the pasta according to the package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot.   Add 1 teaspoon olive oil to a large skillet and brown the pancetta over medium heat, tossing occasionally, until crisp, 5 to 8 minutes; transfer to a plate.   Add another teaspoon of olive oil, cauliflower, peas, ½ cup reserved water, a dash of salt and black pepper, to the drippings in the skillet. Increase heat to medium-high and cook, covered, until the water has evaporated and the cauliflower and peas are almost tender, 4 to 5 minutes. Uncover and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes more.   In a small bowl, whisk 2 egg yolks and half and half/milk together. Add the cauliflower, peas, egg yolks, and Parmesan to the pasta and toss to coat over low heat. Cook until sauce thickens. Top with additional black pepper. Enjoy!   Fresh from Mike’s yard: cauliflower and peas, and today’s eggs.

Food Swap!

Sharing with Other Foodies

by Sandy Swegel

A group of people who really like to eat interesting food has gotten together with a group of people who really like to cook and preserve interesting food and they’ve come up with a simple ingenious way to make each other happy.  Host a Food Swap!

Have you ever noticed that sometimes the people who do the most cooking and food preparation often don’t eat that much?  By the time the meal comes, they’re not all that interested in the final product.  Either they’ve been nibbling along the way, or they’ve already mentally started their next menu idea.  My friend Julia is like that.  Her pantry shelves are filled with rows and rows of preserves or exotic liqueurs and vinegars that she creates from Farmer’s Market produce she buys each week or gathers while out foraging after she does her high-tech computer job all day. Food is the medium for her art.

Fortunately, her friend Eve knew a lot of people like Julia, and other people who had small market farms and other people who simply loved to eat.  So each month, Eve organizes Food Swaps in Denver, Boulder and Fort Collins. Everyone brings what they do best or what they happen to have.  Last month’s swap items included:

Preserves from Julia
Fermented summer vegetable preserves
Winter Squash and leeks from a market farmer
Homemade vanilla extract
Fresh lard from a pig farmer
Crusty artisan breads
Soups:  grass-fed-beef minestrone and vegetarian split pea soup
Chilies preserved in vodka
Homemade tamales
Honey
Eggs

Everyone gathers at a rotating local venue, spends the first half hour eying up each other’s products and swapping recipes or gardening secrets, then they decide what they want to swap.  If you want something from somebody who doesn’t want what you have…you find somebody with something they do want.  It’s a big but organized free for all….and amazingly everybody goes home happy with culinary treasures for the month.

Consider setting something up for your community or there might be something already going on.

Check Out:

Food Swap Network.
http://www.foodswapnetwork.com/

If you’re in Colorado, join us at Mile High Swappers.
http://www.milehighswappers.com/Mile_High_Swappers/Home.html

And here’s a video from an Indiana Food Swap. http://www.indyfoodswappers.com/2011/09/20/90-seconds-inside-the-indy-food-swap-2/