farmersmarket365

How I have learned to use the food from the Farmer's market 365 days a year
July 2, 2013

Kohlrabi- The cabbage / turnip

A huge advantage of any farmer’s market is the opportunity to try something new and each year I test run at least two.  This year I my first choice is Kohlrabi the vegetable that some say looks like a space ship; personally I think it looks like the golden snitch in a Quidditch game.  It was a risk but hey if I didn’t like it I could avoid it in the future.

The Kohlrabi is a member of the Brassica family; a group of plants that represent the amazing art of artificial selection.  Take one lone wild cabbage many years ago and create vegetables which include broccoli, turnips, cabbage, kale, and mustard greens, and of course Kohlrabi.  The physical connections are clear: the outer waxy coating of the kohlrabi is very similar to that of a red cabbage, the cross section of the stem is similar in texture and layering to broccoli and the leaves are not unlike those you would find on turnips. When you purchase the kohlrabi you are actually getting a mutated stem (the round part) with leaves on it and with the exception of the skin all of it is useful. 

When and what to buy: Kohlrabi is a cool weather plant, so here in the north east you will find it during the spring and fall markets.  It does come in two colors, purple and green (sometimes called white) and the stem should be no bigger than 3” in diameter.  Any larger and it gets fibrous, though this can be made into puree. (I talk more about this later) The stem should be waxy and firm and the leaves should look green and something you might want to eat.  –they won’t be perfect.  When you get them home remove the leaves and store separately from the stem.  If you have a root cellar, the stems keep when covered in sand, I was hoping they would freeze but from what I read they don’t like it.  I do however include them in foods that will freeze like stew and all is well.   

What to do with them?  The leaves- When you use the leaves treat them as you would Kale taking the rib out of the leaf before cooking.  I found one source that suggested the leaves be blanched before using as it removes water and makes for a less soupy sauté or when added to an omelet.  Not so sure this is necessary when adding them to stews and soups.

The stem-You can eat the stem raw or cooked.  The raw version, I think, tastes like a sweet radish and after having it taste tested at the market some say it tasted like a potato or the end part of a cucumber. To eat it raw, cut off the skin and then use the inside in whatever way you want.  Slices make a good snack, part of a vegetable platter, or just tossed in salad.  Someone suggested that the slices get paired with cheese (I was thinking a creamy gouda) or a dip of soy sauce.  You can also grate the stem and use it in slaw either with cabbage or on its own.  Because of the water content it would be good to salt it and let it stand before making up the salad.  Cooking the stem depends on how you want to eat it.  I have roasted it with other veggies, put it in stew and chili.  It holds up nicely and adds a crunch to the vegetable dish.    Boiling it like a potato allowed me to mash and/or make a puree.  The mash can be added to potatoes or even celery root for a more nutrient dense dish. It pairs very well with beef or pork.  A puree made with the older more fibrous Kohlrabi should be put through a food mill to remove the larger more fibrous pieces.  This puree can be eaten as is or saved and used to create creamy texture to soups in place of cream.   It is recommended that when you do boil the stem leave the skin on until cooked as it adds to the flavor.

Trying new foods is a challenge and risk; this is so true when you are trying to get kids to experience new tastes.  But while offering tastings at the market I ran into a really cool story.  A young girl and her mom approached the table and after a bit of coaxing we were able to get her to take “just one bite”.  She thought it was good, but then realized it was even better when her mom shared that “grandpa use to grow kohlrabi and would be pleased to hear she had tasted it”. They moved over to the vegetable stall, purchased some Kohlrabi and before she left the girl turned, looked at me and gave me a thumbs up.  In the future this girl might not eat a lot of the veggie but she certainly will have memories of sharing the food with grandpa- and really isn’t that the power of food.

Take home information

  • Try new items regularly, you just might find an unexpected taste and a memory
  • Kohlrabi is versatile and almost all the plant can be used
  • By itself or paring it with meat or other vegetables enhances the food.

Resources I used:

 

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January 27, 2013

So Sorrel

Today a trip to the market found me leaving with a bag of sorrel from my hydroponic farmer, Mark.  I had seen it many times and heard the word over the years but it never found my way into my bag.  Mark said that a lot of people ask him what to do with it, so I decided to do some research and learn more about this green that looks a lot like spinach with a lighter green color and has a name that sounds like it is apologizing.

 Rumx acetosella, or more commonly known as sheep’s sorrel is found growing wild and has been used by a number of cultures. Laplander’s used the juice to substitute for rennet to curdle milk and Scandinavian’s used it in breads because the leaves contain starch. The leaves were used by the English to tenderize tough meats and combined with vinegar for a sauce.  By adding sugar this dressing was known as “green sauce”.  I found a modern version of the sauce which I have posted at the end. I also found out that many parts of the plant are used especially for medicinal purposes; here is a sit you might want to visit.  http://herbgarden.co.za/mountainherb/article_sorrel.htm.  I am sure there are others. Rumex scutatus or French sorrel was introduced to England at the end of the 16th century and from one reading it seems that it became more popular. So today, if you want sheep’s sorrel you might just want to see if it’s growing in your yard;  if you want French Sorrel check out your local farmer’s market.

The name is a bit of a mystery- one source said that Sorrell is derived from the French word surele meaning sour, though I can’t quite confirm this; I’ll get back to you when I hear from my French expert. True or not the description of it being sour is fitting. At home I took a leaf from the bag and tasted it; I was surprised to find a crunch and what felt like a squirt of citrus flavoring- a pleasant surprise.  As it turns out the plant has a great deal of vitamin C and an organic compound called Oxalic acid.  I did find continual warnings that if you eat too much sorrel, the oxalic acid might be problematic especially for those prone to kidney problems.  But don’t let this scare you away- it turns out that you have to eat A LOT and when you cook/blanch the leaves the acid leaches out.

Ok, so now what to do with sorrel.  No need to get too complicated, I enjoyed a bit of sorrel mixed with greens and arugula in my salads.  It also went very well on my roasted vegetables and as a topping for soup.  One friend of mine offered up the suggestion to blend some lemon balm with the sorrel and olive oil, warm it and use as a pesto on pasta or as a topping with salmon.  Sorrell pesto does seem to be a common use for the green, just use it instead of basil and follow the rest of the recipe.  It is sorrel soup that is the common response from people I have talked with, and what I find interesting is that they mention it as a memory; something their mom or grandma use to make.  This elevates sorrel in my book to a great food.  I found this very easy recipe in my Herbal Kitchen book.
Boil 4 potatoes until tender, peel and cube
Saute in butter ( I would use olive oil) 1 C French sorrel, 6 leeks, 4 shallots that have been chopped, 1 clove garlic crushed
Add 6 cups broth cover and cook for 30 min at medium heat.
Reduce to low and add potatoes and 1 spring of rosemary.

As you can see it is basically a potato/leek soup recipe with sorrel added for a different taste.  So I would perhaps suggest you use your favorite recipe.  Here are two links for sorrel soup one made with potatoes and cauliflower the other as part of a tomato-bisque.   http://www.foodnetwork.com/recipes/cauliflower-and-sorrel-soup-recipe/index.html

http://greenlifeinsocal.com/2009/11/22/french-sorrel-in-tomato-bisque/

Lastly as promised here is the modernized recipe for “green sauce” which can be used for meats or with salads.  Add a handful of stalk free sorrel leaves to a food processor or blender and chop.  Then add 4 oz. yogurt, 2 oz. sour cream 2 oz. heavy cream and 2t lemon juice; season to taste with salt and pepper and a pinch of sugar.  I might even try this without all the different creams but substitute a combination of yogurt and Greek yogurt.

Take home information

Sorrel is an old plant that is making a comeback

The citrus taste is definitely worth trying go crazy

My book resources:

Just Weeds History and myths and uses: Pamela Jones: Chapters publishing ltd: Shelburne Vt, 1994

Today’s Herbal Kitchen: Wimmer publishing: Memphis Tn, 1995

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January 13, 2013

Welcome to the Intentional Learner

For 30+ years now my teaching has involved empowering students to be in charge of their own learning.  Primarily, this has meant showing them how to maximize what they study but recently I have begun to help them understand how they learn; hoping this will lead to understanding and enjoyment for learning.  You might say that I teach study skills, and I do, but what became very clear to me even as a student was that study skills classes are only good if the skills are practiced and reinforced in class. And so I made it a mission of mine that a portion of every class I teach integrates learning skills as part of the curriculum.

Almost none of what I do is my invention, I just continue to learn from others and add the ideas to the mixing bowl; what I serve up is a collection of those ideas and I am continually changing and adding ideas to the pantry.  Recently I have been asked to share my ideas with other teachers both on line and at workshops.  I thought to myself that maybe I should put the ideas on paper, ok on electronic paper as a blog—And so the Intentional Learner was created.

My intention is to present information both for teachers and students on topics like exam prep, test taking, focusing in class, time management.  I hope that you enjoy the read and please- as I want to continue to learn- add your comments and ideas.

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January 13, 2013

A Lesson in OYsters and other market adventures

Headed out for the market this Saturday and got there early, good thing to as the variety is dropping and there are still a lot of people buying. I made a bee line for Mark, my hydroponic guru and bought some mixed greens and arugula; even after 10 min. his inventory was waning.  Next I made my way to the other vegetable vendors and apples to get what I needed for the week.  This was the last day for one of the farms and so I did purchase some extra parsnips and celery roots as they are hard to find.  I have started using the celery root in place of celery; I like the texture and lighter flavor.  I was glad I could still get beets, potatoes and a few apples along with cider.

This week I chose to try to make Scalloped Oysters, it is a recipe out of my Betty Groff book. (http://www.people.com/people/archive/article/0,,20079904,00.html This is a People magazine article well worth the read.) Fred and I visited her restaurant some time ago while on a visit to Lancaster Pa. While there I purchased two of her books that now are marked with notes and stained with ingredients. Now back to the oysters-  The recipe called for 2 cups of oysters but I wasn’t sure how many to get and despite asking for advise I can tell you that 16 oysters will only give you ½ c.; ok maybe ¾ c.  No matter I just reduced the recipe and it was yummy-perfect for a winter’s night.  I served it along with some roasted chicken and a mixture of lentils and spinach; both found in my freezer.  So what is the real ratio? Doing some research I realized that I have to consider the size of the oyster but the size of the shell may not indicate how “fat” the oyster is inside.  So my thought is that when the actual amount is important I should buy shucked oysters.  I found the following web site which I will use again when I need oyster advise.  http://www.oysters.us/fresh.html  In terms of the shucked oyster I learned that they would still be considered fresh even when shucked because the processing is minimal.  The up side to this is that I learned something, made do with what I had and had practice shucking oysters.

While getting potatoes yesterday my favorite farmer said she had some onions that were going soft and that I could have them if I wanted; and of course I jumped right on it coming away with a bag of semi soft but perfectly good onions.  They wouldn’t be good for more than another day so today I set to cooking them up and in the process also used up some of my freezer inventory.  At the end I had onion soup for dinner tonight and caramelized onion-tomato jam- info to follow.

You can find the recipe here (http://www.cookingchanneltv.com/recipes/kelsey-nixon/ratatouille-tart-with-caramelized-onion-tomato-jam-recipe/index.html) or just read what I did and wing it.  I haven’t made it the same twice. Slice onions and then cook for about 10 min in a skillet (olive oil added), covered over med heat.  You want them to really get soft.  Then take the cover off and cook for another 20 min. to caramelize.  Add some chopped garlic, and the tomatoes; here is where I added a pint package of chopped tomatoes and one of roasted tomatoes both from this summer’s harvest. when the tomatoes have had a chance to blend, ass molasses, brown sugar, all spice, cinnamon, and instead of cider vinegar this time I added a combination of balsamic vinegar and cranberry balsamic vinegar from The Narragansett Bay Olive Oil Company (www.nboliveoil.com)  The recipe calls for chipotle powder which I forgot I had, so I added the end of a jar of chipotle salsa- it worked fine.  After some simmering time to thicken I put it in jars for the fridge.  I’ll use it later this week in an egg-plant casserole and another night to enhance my pasta sauce.

The other half of sliced onions went into a pan to sweat and caramelize with mushrooms.  After a nice caramel formed I added hot chicken stock, again from my freezer (any stock will do).  To this I added a bit of apple cider (1/4 cup), soy sauce and simmered for about 10 min.  This is dinner tonight; trust me there will be nothing left over.

Take home information

  • Oysters are tricky; if you need a very specific amount buy the ones already shucked.
  • The fresh vegetables are waning, get to market early and plan to use what is in your freezer.
  • There are still bargains at the market. Look for end of season goodies.
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January 6, 2013

Reap the Benefits: The January Market

Here it is January 1 2013 and the gardens are asleep.  With the cover of white snow, the only evidence that they put forth food are brown brittle stalks hanging with an occasional dried leaf or fruit but in the middle of my garden stands, as green as ever, the kale that loves the cold.  The frost and cold of the last two weeks makes me hopeful that some of the eggs of troublesome insects will not make it, giving those green shoots a fighting chance.  The Farmer’s Market is still in full swing.  There seem to be more to choose from at this time of year which indicates that there was a good harvest of root vegetables and that perhaps more farmers are using the tunnels.  The temptation is to continue to buy but I have to remember that my freezers are packed full and food is ready to eat.

I am still finding apples and apple cider.  The Honey Crisps are beginning to wane and many have some extra spots on them, but no problem as they are easily cut away.  I have found a new love for Fuji apples.  First, they are on the small side and I think they are cute.  Second, they are easy to eat, sweet but not as much as the Honey Crisp, third, it is just something different.  The apples and cider will come to an end most likely in the middle of January, but I will continue to enjoy the apple taste as I have put up apple sauce and apple butter.  I use them both for cooking, added to yogurt or oatmeal and well just to eat.  I have also frozen a number of ½ gallons of cider.  This should last until around March and then we will just wait until the middle or late summer when the new crops are in.  One word about freezing cider, I usually pour out a little bit as it will expand, but also the cider is so wonderful when it is half thawed and you get the cider with ice crystals in it.  One of my other favorite things to do with it is to dilute it a bit with water, heat it and then add a chai tea bag.  It is wonderful on those cold winter days.

So with strict rules in place to only purchase what I will use in the week, I head to the market.  My weekly shopping bag will usually consist of potatoes, onions, coffee, apples and cider, eggs, bread and then a few root vegetables like beets, celery root, parsnips, carrots, and brussel sprouts.  Now that we have had some frosts, the sprouts are excellent.  And here is a lesson in pricing. Brussel sprouts can be found either lose or on the stalk.  When they are on the stalk do not buy them if they are priced by the pound the stalk is the bulk of the weight so you are paying for something you have to compost.  I know the sprouts on the stalk look cool and trendy but the farmer knows this.  See my insert for what I discovered.

The cost of the brussel sprouts was $1.69/lb. My stalk was about 3 lb. so I paid about $5.00. The stalk was 2 lbs so I paid $5.00/lb. There were enough that I got three meals out of it but I will think twice next time. Be careful of trendy market goods.

Winter is not a time for lots of greens; any you buy will be grown inside and might be more expensive; though I eat salad in the winter it just feels like a summer veggie.  However I have begun to experiment with mezuna, arugula and tatsoi all grown hydroponically.  My hydro farmer is Mark who owns Absalona Greenhouse and the variety he has is wonderful.  (check out his web site: http://absalonagreenhouse.com/about/) I use the greens with eggs, in soups and just a finish to a stew or fish dinner.  Realize that with hydroponics the farmer may not have the same inventory each week.  This makes it fun to just not plan and see what he has.

Take home information:

  • I worked hard this summer, time to use what has been processed
  • Be careful of pricing and don’t be afraid to let the vendor know. Either by saying something or just not buying.
  • Greens this time of year can be different and be adventuresome with something you haven’t tried.
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September 30, 2012

Fall comes fast

Already the end of September and the fall crops have arrived with a vengeance.  It is this time of year that the market makes a change over from the watery, luscious fruits like zucchini, cucumbers, and tomatoes and presents the substantial foods; those that contain lots of sugars and bulk to sustain us during the darker days of winter.  In her book Animal, Vegetable, Miracle, Barbara Kingsolver writes about the Vegetannual .  The growth cycle of most plants and what we can harvest correspond to our needs as animals for nourishment.  In the spring we need shoots and small leaves that contain much needed nutrients after the long winter.  Then come the larger leaves, flowers, fruits with soft skins, and when it comes to the fall we harvest the fruits with harder shells and roots where the plant has hoarded the sugars made by the leaves when the sun was at its peak.  This Vegetannual is a plant that will give us what we need when we need it. (Kingsolver, 63-64)  The truth is that though we are beginning to see the wonderful squashes and potatoes of fall, nature has allowed us one more crop of tender vegetables like spinach, lettuce and in some cases peas.  This past Saturday I even found some Napa cabbage.  I don’t try to freeze or process any of these crops, I just eat them.  Peas and butternut squash over pasta is yummy.  What follows are some thoughts about what to shop for in September and October.

Tomatoes, peppers, cucumbers, zucchini and other summer squash: At the end of their season you will still find these at the market stalls.  Just be careful what you choose and either process immediately or eat them.  Their sweetness may be less, and I find sometimes the cucumbers and summer squashes are a bit tough.  Peppers are more fragile, watch out for soft spots; however the sweet red peppers are at their height.  This is the time of year I make sweet red pepper relish and will also roast the peppers and freeze for later.  Another type of tomato you might want to look for, or ask for are green tomatoes. Often the tomato plants die out before the fruit fully ripens and farmers will bring these to market.  You can use them to make green tomato relish or any number of other recipes.  I found this web site with quite a few; you might want to check them out.  (http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/tomatoes/green-tomatoes/)

Peaches, melons, other summer fruits: Peaches especially are hard to give up.  What I have learned is that in mid-Sept. the peaches tend to be harder than usual but ripen quickly.  Then by late Sept. early Oct. the peaches begin to get a bit mealy tasting and if your farmer is credible you will find them at a reduced price.  This Saturday Barden farm (www.Bardenfamilyorchard.com) had peaches for half price because of this and I bought some for peach chutney; I will also puree some for use later in smoothies.  I don’t often get other summer fruits because they just are a disappointment, I’d rather wait until next summer.

Other tender greens: I will snap up celery at this time.  I might not use it right away but will chop it into useable sizes and freeze it.  This bag goes in my upstairs freezer so that I can just pull out what I need for cooking throughout the winter.  It keeps the strong fresh celery flavor; whatever you do don’t throw out the root end of the celery.  Save it and use when braising or roasting a chicken.  Lettuce is great this time of year but I won’t begin to buy lettuce grown in the tunnels until I know there is none left that has been grown outside.  In fact I don’t eat much lettuce in the winter anyway.

As I make more of an effort to eat locally and what is in season, I find myself almost giddy when I see a food that I haven’t had in some time.  This is how I feel when the first winter squashes begin to appear and when the first boxes of apples emerge among the waning peaches.  More about what I do with these in another post but my motto for processing these foods is “a little bit at a time”.  With school in full swing I don’t have as much time to devote, so each week I’ll buy one or two more squashes than I will use in a week.  Then I cook them along with my squash for dinner and freeze the extra.  One lesson I learned is to freeze the squash without any seasoning so that when I need to use it I can add what I want.  I will freeze them either as mashed or in cubes.  Apples are a different story.  I buy what I want for the week and then at weeks end just before the next market I will either freeze sliced apples or make them into sauce or butter.  I will wait until when I know the season is coming to an end before I get seconds to make a larger amount of sauce.  The other crop that I delight in at this time is the potato.  With the emergence of winter markets I find that they are available much later and so I don’t buy and process these.  Until I get a root cellar, I am not holding my breath, I will let other people keep the potatoes for me.

Take Home Information

  • Summer crops coming to an end may be good but be ready to give them up.
  • Some of the cooler crops will have another run in the fall, make use of them and enjoy before we have to wait until spring.
  • The fall crops remind us that as the sun gets lower and days get shorter the plants create fruits and food full of the nutrients we need for the winter months. Enjoy them
  • There is a greater appreciation for good food when you don’t have it all the time.  Enjoy it when it presents to you the very best flavor.
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September 17, 2012

Tomato? Tomahto? Summer wouldn’t be summer without them.

Tomato day in my house started early but now the kitchen has been reclaimed; the freezer if filled with bags of soon to be sauces. Those red, juicy, yummy orbs are at their best warmed by the sun, picked and eaten before I even leave the garden. Freezing them is never the same and when I finish the last of the bags I know I just have to wait until the next crop comes in. Getting tomatoes out of season is just not the same and I have come to refer to them as pink plastic things. Most recently I fell victim when I bought some tomatoes with a beautiful red color and they were even still on the stems. Alas they were tasteless- What was I thinking, if a tomato is indeed at its peak of ripeness it would not stand for being kept attached to its umbilical cord. So I want to share with you how I make use of this goodness when it is real and get as much flavor as possible until the next crop. Word of caution, the processing of these veggies can only bring you so close and the best you can do while eating them is have fond memories of your garden experience.

In a previous posting I talked about how I froze chopped tomatoes; these were mostly red early girl and beef steak. For this freezing I am using all heirloom tomatoes. The varieties seem endless these days each with its own claims of a better taste or being meatier just to name a few. I am still exploring and have found that though the heirlooms look cool some don’t live up to their claims. One important note, because they are local and picked at the height of ripeness they are fragile and won’t last long. If you live in R.I. you will want to make sure you plan to attend Tomato day- Height of the Harvest at the Coastal Growers market (www.coastalmarket.org ) On this day hundreds of people descend on the market tent to taste the different types of tomatoes, which can then be purchased from several market stalls. If you don’t live in this area for the tasting, no worries, many markets across the country have similar celebrations, seek out one near you. Of course you can always buy one of each and have your own tasting. The different colors and textures do make for one amazing tomato salad. Freezing lots of heirloom tomatoes is not my favorite because they often have funny shapes and it is a bit more tedious to remove the skins, but this year I got a great deal at the end of the market, one that was just too good to turn them away- and so bring them on.

When I got home with my two large bags I laid the tomatoes in a single layer on trays in the garage. I did this for two reasons, one I don’t have space in the house but two I knew that I would lose a few before I could get to them. Sure enough in the morning when I started my work, there were a few that were only good for worm food.
There isn’t much I don’t use in the tomato. At this point I have plenty of chopped and roasted tomatoes in the freezer. On this day I focused on making puree which means I have to peal the tomatoes. I also dry the skins and save the juice for stock.

Preparation: Get prepped with lots of bowls, a strainer, a big pot like one used for steaming lobsters, for boiling water and a bowl with ice water. The bowls will hold compost, skins, and juice.

  • Peeling the tomatoes: I do this in stages but you will get the idea. Take a tray of tomatoes and remove the stem end. You can do this with a knife but with so many a melon-baller works much better. Using a paring knife cut a small X on the bottom of the tomato. This is done to help the skin separate from the meat more easily. If you don’t do this it is no big deal.
    o If the tomato is misshapen, you can cut it to get the center out. Also if there are spots on the skin don’t worry, you are removing them. Cut out any part that is not good.
    o Sometimes tomatoes have this unripe top to them, this isn’t going to be any good so I just cut it off.
  •  Once the water is boiling, reduce the heat to medium high and place the tomatoes into the water. Don’t over load the pot.
  •  In about 3 min. or when I see the skins begin to split, I remove the tomatoes and plunge into the ice water. A slotted spoon is best for this as I want to transfer as little hot water to my ice bath as possible.
  •  It doesn’t take long for the fruit to cool, as soon as I can handle it with my hands, I take the skin off and place the skin in the bowl designated for them. Skin that is not good is sent to the compost. Cut the tomato in half or smaller sections and squeeze into the bowl for juice, the seeds and some pulp gets caught. Don’t overdo it as we just want to reduce some of the water.
  •  The meat of the tomato is then placed in yet another designated bowl.

I continued this process until I was covered with tomato juice, and had three bowls: one with juice and seeds, one with tomato meat and one with a pile of skins. This year I enjoyed a bit of breakfast and put the laundry on the line; then back to work.
Processing:

  •  Tomato meat: I puree this meat so it is ready for sauces. So in small bunches I place the meat in a food processor and as my hero Jamie Oliver would say, give them a wiz. I pour the puree into yet another bowl. When finished I ladle the red soupy deliciousness into freezer bags in 4 C and 2 C portions. To freeze, I lay the bags on a sheet pan and then place the pan in the freezer. Once solid they can be stored separately. How you freeze and what quantity is up to you.*
  •  Tomato juice and seeds: Using a colander or sieve I separate the liquid from the seeds and any pulp. This year I am not going to save any seeds, so once drained of liquid, the seeds and pulp go into the compost and are enjoyed by the worms. Not wasted. The liquid I put in containers for tomato stock. I save in 2, 4 and 6 cup portions and use for soups, risotto liquid, and braising liquid to name a few.
  • Tomato skins: I place cooling racks on sheet pans and then lay the larger skins out on the racks. I try to get them as flat as possible but don’t try for perfection. Unless you have a helper who would love something mindless to do, don’t try to save all the skins, you will go nuts. I place the pans in a warm oven to dry, this will take some time for sure so I make sure I don’t need my oven. When dry, the skins are crumbled, placed in a jar and stored in the fridge. I use the crumble on pasta, and on salads. I have read that the skins have good nutrients in them but recent publications dispute earlier claims. I am not too worried, they taste good that’s all that matter.

The end: The tomatoes in my garage this morning are now in my freezer and compost. Bowls, and pots have been put away and the kitchen is clean. One thing is for sure, I now have enough tomatoes to get me through the winter.
*NOTES
You may ask why I don’t make the sauce now. There are two reasons, the first- I don’t want to. This processing takes a fair amount of time and I have had enough for one day. The second reason is that there are so many different yummy sauces, that I would rather wait until I know what I want. It really is a personal preference.
Take home information
• Get tomatoes you like for processing. Heirlooms sound cool but may not be the best to work with. Experiment and you will find what you like.
• Try to get deals on over ripe but not rotten tomatoes.
• You need a lot of bowls and one big pot for this process
• Make sure you have a good chunk of time because once started you will have to finish. I planned my day around a NCIS marathon on t.v.
• Lastly: when you enjoy your processed tomatoes the taste come only so close to that memory of the summer day, sitting in the garden enjoying the warm just picked tomato. Ahhhhhhhhhh.

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August 18, 2012

What I froze this week: August 17, 2012

It’s Friday evening and I am getting ready for market tomorrow.  I do have some things left that will hold up until next week but do need onions, summer squash, tomatoes, maybe some potatoes, peppers, cucumber, eggs, bread, corn of course, and whatever else looks good.  Oh and peaches for eating.

After my last two postings you might have gotten the impression that I came away from the market with a few nice bags of food for the week, and some cucumbers for the pickles, and yes I did.  But being that it is August it wouldn’t be right if I didn’t also come home with a cornucopia of extras for the freezer. So at the end of market I made sure to visit my farmer friends and got some good deals on tomatoes, cucumbers, eggplants and peppers.  Now keep in mind that I also purchased at full price some of these items earlier- that makes giving me a deal a little easier.  What you might not realize is that summer veggies are picked the day before the market so that what you get is at its peak of ripeness.  Most of what you get in the grocery store (with the exception of really local food they might carry) is picked well before it is ripe to minimize damage and loss of product while in transit.  Last Saturday it rained early and then threatened to return remained strong,  this keeps the faint of heart at home thus reducing the number of people who normally visit the market.  Now unless the farmer has another market in a day or two after picking he or she has to unload what they have.  My advice is to think twice about staying home in bad weather-show up at the end of the market and you will be rewarded.

I arrived home with bags full of good stuff and had lots of work to do.  I can usually wait a day before processing but do need to be sure my veggies are in a good place.  I could leave the cucumbers and eggplant in their bags, the peaches though needed to be put in a single layer on the counter.  I have some inexpensive netted coverings that I put over the peaches to keep the fruit flies at bay.  The tomatoes were next; I placed them on trays and put them on the bench in the mud room.  When I have too many, I’ll set up a table in the garage and leave them there. The peppers, I did up right away as they were easy.  You already know what I did with the cucumbers, so here is the “rest of the story”.

Peppers:  The green and yellow sweet peppers were beautiful this week.  When picking them from the market they will be different sizes and rarely will they be as big and perfect as they are in the store.  To process them this week I focused on the cut and freeze method.  This gives me peppers to use later on in soups, stir fry, frittata and pizzas.  They don’t retain their crispness when thawed but that isn’t important to me.  Some people blanch them before freezing but I find that I end up with a layer of ice on the peppers in the freezer- not something I like, but if that is what you want to do go for it.  I cut out the seeds and ribs from the peppers and then chopped them into smallish pieces.  To freeze them I first put them on sheet pans, single layer, and when they freeze they are transferred to a freezer bag.  Later on when I am making a soup or egg dish I can scoop out what I need.   At this point I don’t mind putting the different colors in the same bag but generally I will keep sweet and hot pepper separated.  Stay tuned for further posts on roasting, red pepper relish and what I do with hot peppers.

Corn:  I did get my usual dozen ears and blanched 4 for the freezer.  I also used the ears to make some stock as I am thinking soup in the next week.

Peaches:  I have to say I am becoming a white peach convert.  They really have been much more to my liking this year.  So I came home with a bag of each, white and yellow, with intentions of eating them all.  However, on Monday the kitchen was filled with the wonderful smell of peaches.  As nice as this is it also means they are ready NOW.   I could see the fruit flies ready to descend and munch on the wonderful sugars in the fuzzy fruit and I had to act quickly much to their disappointment.  I separated them into two groups, the really ripe and the ripe.  The ripe ones I cut up and placed in the fridge for toppings on cereal and for desert.  A bowl of peaches with a bit of almond milk after dinner is a wonderful way to end a meal.  The really ripe peaches, some of which already had rotten spots on them, I cut up for freezing.  I also took about 2 cups of the fruit and mashed it for the next time I make peach ice cream.  I could also use it in a smoothie.

Eggplant:  There are so many different types of eggplants  but I am a traditionalist and like what most of us think of as an egg plant.  This is a funny vegetable to freeze because it is hard to do so without cooking it in some way.  You will see that I use it in a lot of roasted vegetable dishes, eggplant campanada, etc.  I used these to make a stash of baked, breaded eggplant.  After baking these get wrapped and frozen for use later on in any type of egg plant parmesan or casserole.  Now I am not opposed to pan frying them in a skillet, but I had so many that that would have taken much longer and the baking produces almost the same effect.

  • Cut  ¼ inch slices of eggplant; I keep the skin on but that is a personal preference.
  • Place the slices in a single layer on a cookie sheet. I also place my cooling racks on the sheet to help with the water removal.
  • Salt the egg plant, leave out for about 30 min. *
  • After a period of time, use a paper towel to dab off the water.
  • Fix up three dredging plates: flour, egg, bread crumbs.  Be sure after the flour and then eggs that you shake off the excess.  As for the crumbs, I use my own and don’t worry about seasoning because I will do that when I use them.
  • Place the slices on a baking sheet that has been smeared with olive oil and garlic. When I start this process I will usually infuse the minced garlic in the oil while waiting for the eggplant to be ready.  Drizzle a bit more olive oil over the eggplant so it doesn’t dry out. *
  • The oven is set at 375F and I cook them until brown, about 20 min.  Half way through the process I’ll turn them.
  • Let cool and then wrap in waxed or parchment paper and place in a freezer bag.

Tomato: With so many other foods to work on I kept my tomato processing simple.  These were firm tomatoes and I knew I had some time, but always watch tomatoes as when one begins to go bad the other decide to follow.  I chose to freeze these as chopped tomatoes and did not remove the skin.  I actually don’t mind the skins so unless I have the time I just chop. I also chose to roast half of them.

Chopping tomatoes:

  • I use a melon baller to remove the stem end of the tomato.
  • Cut the tomatoes in half and before chopping I take out some of the water and the seeds by squeezing the tomato into a bowl.  You should be left with lots of flesh.  I do want to use the juice later; also this process doesn’t have to be perfect.
  • Chop the tomatoes into the size pieces you want and place in freezer bags.  I don’t over fill the bags because I want them to lay flat in the freezer.

Roasting tomatoes:

  • Prepare the tomatoes as directed above but once chopped I put them on a sheet pan.
  • Drizzle a bit of blueberry balsamic vinegar and olive oil and add some fresh oregano.
  • Place in a 375 F oven for about 30 min.  Stir them around every so often.
  • Let cool and place in freezer bags.

One of the things about tomatoes is that I make use of just about everything.  With the tomatoes in the freezer, I can now tend to the juice.  I pour all the juice and seeds I collected into a colander nested in a collecting bowl.  Using the back of a wooden spoon I squeeze as much liquid as I can, or want to, through to the bowl.  If I get really picky I’ll then strain that through a smaller sieve.  I freeze some of this as stock for soups but I also freeze some in muffin pans.  Once frozen, I will remove the “tomato cubes” and place in freezer bags to be used when I only need about a cup of stock like for cooking rice or quinoa.

The seeds and left over pulp became worm food in the compost.  I have processed the seeds to grow for next year, but not this time.  It is a bit involved and if you are interested, here is a site that explains the process.  http://faq.gardenweb.com/faq/lists/seedsave/2002084456024410.html  The only thing I would say about these instructions is that when fermenting they do smell and you will get fruit flies.  I put mine in the garage.

Whew, that’s about it for this week, now back to the market for another adventure.

Notes

  • There are some who think that salting is unnecessary and I actually only do it when I bread the eggplant.  What I have read is that larger eggplants have the brown seeds that can be bitter and that smaller eggplants don’t have this feature.  In this case I don’t want the eggplant to be soggy so I salt.  You can make your own decision.
  • Baking eggplant means that you reduce some of the fat you get by pan frying them.  You can reduce it even more if you coat the pan and then the top of the eggplant with cooking spray.

Take Home info

  • Use the weather to your advantage
  • It is easier to get a deal on bulk items if you also pay full price for other things.
  • Freezing does take time but you can spread it out if you give the produce a happy place to be.
  • Be mindful of when you have run out of time, don’t let the fruit flies get the upper wing.
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August 16, 2012

This Cuke’s for you

I was talking about my blog with a friend the other day who said, “wow can you tell me what to do with all my cucumbers?” New to growing a vegetable garden he was amazed at all the types of cucumbers and is equally amazed at how many he has.  When I first grew cucumbers I felt like a slave to either eating them raw or making pickles.  How wrong I was, The Victory Garden Cookbook *introduced me to how versatile they are.  I still eat them raw and make pickles but also know there is more to it.  One note, remember they are mostly water so if you are cooking with them and don’t want the extra water just cut them and let them drain for about an hour.  Salting will speed up that process but is not necessary.

Suggestions: cucumber sauce, sautéed with onions, cream of cucumber soup, baked stuffed cucumbers, cucumber sauce over salmon, tzatziki, added  to salads like tuna fish and chicken, puree and added to mashed potatoes, grate and sauté quickly in butter, add to eggs and scramble, and my favorite especially in this humid summer, take a few peelings of cucumber and add to a pitcher of water for the fridge – very refreshing.  Two slices of cucumber on your eyes after a lot of computer work feel really nice. When making pickles instead of throwing the ends in the compost I place them in a bag for freezing and use them in water later on.

Bread and Butter pickles

I have attempted different types of cucumber pickles over the years but find that these are my favorite. It might just be the case because I can remember my mom making them about this time of year and when I was old enough I was included in the process making both pickles and memories.

I use a combination of two recipes, one from the Fanny Farmer cookbook and one from Aunt Doris.  There are many recipes on line for you to choose from; I even found out you can get the Fanny Farmer cookbook on your kindle, but honestly find one that works for you and experiment as you like. Here is an example of one much like my own.   http://www.simplyrecipes.com/recipes/bread_and_butter_pickles/

Some advice for having great pickles.

  • There are many types of cucumbers out there, don’t limit yourself to pickling cukes but I tent to stay away from some of the more fancy ones. To be sure you have enough one pound of cukes with skin on = about 4 cups of sliced for the usual looking cuke, 5 pickling cukes will give you about the same.  Don’t worry if you are off a bit.
  • The recipe will usually call for pickling salt.  I have used just good old table salt but now that the pickling kind is a staple in my pantry I use that.
  • I purchase a bag of ice for the crisping.  If you use ice from your ice maker just be sure you stock up.
  • Cutting: for me the best B and B are paper thin, so I am sure to cut both cukes and onions as thin as I can get them.  I use a mandolin but you could also use a food processor or if you have the time use a sharp knife.
  • When leaving them to drain, I put them in a collider over a big bowl and let sit.  Be sure to add ice during the time and rinse afterwards.
  • The pickling juice cooks up quickly and you don’t want to overcook the pickles.  Once you add them to the pot and they come back to a boil they are done, start filling the jars.  WARNING: when the recipe says to slowly bring the mixture to a boil heed the word slowly. I have experienced a boil over onto my stove, the sugar catches fire and it is one nasty mess to clean up.  Lesson learned.
  • I keep my pickles in big jars in my refrigerator.  I have a smaller jar that is more accessible that I fill from the bigger ones.  They keep for a long time.
  • Do this with a friend, a child or a grandchild, remember to share your stories which will result in jars of pickles and memories for some time to come.
  • What to do with the pickles-besides eating them by the forkful?
    • On sandwiches especially grilled cheese and tuna salad.
    • A condiment with chicken or steak.
    • Add to a salad and use some of the juice as dressing
    • On hotdogs or kielbasa
    • As a topping on pizza
    • Put out on a cheese board with brie or other soft cheese.
    • Give a jar away as a hostess gift or at holiday time.

Note

I went to find a good site for you to purchase The Victory Garden Cookbook by Maran Morash and was floored that some copies are over $100.00.  Not sure why, but I did find some others that were down in the reasonable range.  You will have to do some work to find them.  FYI mine had a price tage of 17.00 on it.

Take home info

  • There are many uses for cucumbers
  • When making pickles you get more if you share it with someone else.

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August 14, 2012

Peppers, cucumbers and eggplant oh my!

Ok, so maybe they aren’t as scary as the woods in the Wizard of Oz but sometimes when I get all these veggies home I wonder, what was I thinking!  Because freezing isn’t the only thing I do with my purchases I thought it might be fun for me to share what I do with the food during the week.  My Sunday posting will be a kind of week in review giving you a general idea of just what my plans are.  I won’t give you every meal as that would both be tedious and a bore to read.  This week you’ll have to get your week in review on Tuesday as I thought of it on Monday but didn’t get to writing until today.  Though there will be a time a place for recipes, right now I’ll give you a brief overview of some of the dishes, the resource, and pointers.  I welcome questions and comments.

This week it wasn’t hard to walk away with more than enough veggies for meals; in fact my menu board simply says…veggies for each night.  With vegetable bins and counter tops now filled with eggplant, peppers, cucumbers, zucchini, onions, tomatoes, peaches, eggs, bread, arugula, and tatsoi (http://www.food.com/library/tatsoi-716) I can share with you my plan for the week.

Monday:

Breakfast– The tomatoes looked so good that I couldn’t wait and so after preparing my oatmeal I chopped one up and added it to the cereal.  Crazy I know but was pretty good- try it and let me know.

Dinner– A stir fry of tomatoes, eggplant, peppers and onions with pasta

  •  To prepare, first I marinated the tomatoes in some blueberry balsamic vinegar.  I also cut the eggplant into ½ inch cubes, salted them and let them drain for about 20 min.*
  • Sauté the onions, peppers and egg plant until soft, then add tomatoes.  Just before serving put the tatsoi on top and let it wilt, a bit of grated nutmeg should be added as well.
  • Add the pasta to the stir fry with some grated parmesan cheese and a bit of olive oil.

Tuesday:

Lunch: A salad buffet

Using  a cutting board as a serving platter I fill it with sliced tomatoes, cucumbers, zucchini, arugula, hard boiled eggs, coleslaw (non mayo type) and micro greens.  As a dressing I might just use a bit of balsamic vinegar and olive oil or I might just add pickles to the mix and have the pickle juice be the dressing.  * It becomes a mini salad bar and we eat directly from it.

Wednesday:

Breakfast/Lunch : I’ll be busy working with tomatoes and eggplants today so I’ll have a bigger breakfast: a kind of opened  face egg sandwich.  Toast a piece of bread and place some cheese, a few slices of tomato, arugula or micro greens, and then an egg done to your liking.  I prefer poached or fried.  If I have an avocado I’ll use that instead of the cheese.

Dinner:  Steamed corn and tomatoes is our absolutely favorite summer dinner.  I might add some basil and or balsamic vinegar but most likely a bit of salt will do just fine.  We have found this summer that butter can be easily substituted for a combo of olive oil and hot sauce.  I keep it in a bottle in the refrigerator.

Thursday:

Dinner:  Eggplant casserole- I found a neat recipe in The Whole Foods Market Cookbook (you can find this at Whole foods markets or at Amazon.com) that calls for among other ingredients eggplant, orzo and sundried tomatoes.  As usual I don’t have two of the three ingredients so I am changing it up. There will also be more than what we can eat in one meal.  Instead of saving it for Friday, I’ll freeze part of it for the winter.

  • Saute:  Olive oil, eggplant, onions, ½ a hot pepper until vegetables are soft.  Remove from the heat.
  • Add: chopped tomatoes garlic and in place of orzo I might add couscous, but I am not yet sure.  Also add basil and tomato juice.  Note:  I don’t have tomato juice so before I chop the tomatoes, I will squeeze the tomato half into a sieve sitting in a bowl.  This will get rid of the seeds and let the “juice” collect in the bowl. I can then use that as needed.
  • Place this mixture in a casserole dish, cover with dollops of ricotta cheese (make it look like pillows) bread crumbs and parmesan cheese.
  •  Bake in a 375 degree oven for about 20 min. or until golden brown.

Friday

Today will be mystery day.  What we eat will depend on what I don’t want to carry into next week.  micro greens, tomatoes, lettuce etc. I’ll try to use in some fashion.  Cabbage stores easily in the bin for more than a week so I won’t rush to use it.  By the end of the day, I’ll be able to make my list for Saturday.

Note to self

  • Salting and draining eggplant is what I have always done but I am seeing more and more recipes that don’t require it. I have done both and don’t notice a difference.  However I do feel the salting is important when I bread and bake the eggplant to freeze.  Something to research.
  • Pickle juice.  When you use the pickles don’t throw out the juice. It is after all just vinegar some sugar and spices; makes a good dressing.   I have a bottle of pickle juice in my fridge that I just keep adding to and taking from.

Take home info

  • I plan my week’s meals sometimes before the market, making a list of what I need, but sometimes I shop first and challenge myself to plan the week’s menu with what I have.  Sort of a weeklong Chopped competition.  Do what works for you.
  • Everything is so fresh at this time of year; I don’t work too hard to create meals.  A light steam or sauté or even raw is the best way to get the luscious flavors of summer.
  • When making a casserole or stir fry vegetables freeze a portion of it for later in the year.
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