Looking for a good recipe for Nettle Soup? Look no farther! All these nutrient-dense weeds growing out there wild and free - and free for the taking! Indulge in one of nature's superfoods!
February is a weird month - we get a little bit of everything in the weather department. We do a lot of fantasizing through seed catalogs and are anxious to get our hands back in the dirt. When the winter blues & blahs get you down, our latest kale recipe, "Death by Garlic, Revived by Kale," is sure to bring you around.
What's to salvage out of a garden hammered by winter storms? Italian Lacinato (or Tuscan) Kale stands strong! Here's a great recipe for Chicken-Kale-Cauliflower casserole (with a fair amount of garlic, of course!)
Here's the basic recipe: turkey, pumpkin, whole eggs, rice flour, nutritional yeast, a little oil and molasses. No wheat, no corn, no artificial anythings. Give your dog something to howl about!
So many reasons why I love this simply gorgeous time of year! But aaaghhh! So much to do! …last-minute scramble to button things up for winter, can and freeze surplus produce, get the garlic in the ground, don’t forget fall cover crops…and what to do with all those apples? Try this Skillet Apple Cake Recipe - it's fast & easy!
We have artichokes! Celebrate by making your own aioli - basically garlic, lemon juice, egg yolks, and olive oil blended together in a smooth mass - to transport yourself into some other realm. It is a night and day difference from the stuff you buy in a jar called mayonnaise. Artichokes - extraordinary thistle that they are - are the perfect partner to this excursion into a gastronomic swoon.
NOW is the time to use those spring greens, because later on they get strong and bitter. Personally, I had easy access to lovage, sorrel, parsley, pea shoots, kale, and collards, so those are things I wanted to use. Lovage & sorrel, especially, need to be used in small quantities, but can really add that little "zing" that makes everyone wonder, "Jeez! What IS that!" Here is a recipe that is a take-off from something I found in Vegetarian Times. I'm calling it Quinoa Crustless Quiche with Spring Greens. You won't believe how quick & easy it is to make. Low calorie. Nutritious fast food, Inca style!
Looking for a really good garlic roaster? Look no further. Andi and Rudy Bauer of Bauer Haus Pottery make some amazing pieces. Roasted garlic elevates a simple dinner to a holiday feast. The Bauer Haus garlic roasters will ensure your garlic roasts to perfection.
A story of growing tomatoes, from training them up a trellis to having them take over the garden. If you are wondering what to do with all those green tomatoes left at the end of the season, here is the best mock mincemeat recipe I have found. Ingredients include tomatoes, apples, raisins, citrus, and spices. No meat, lard, or suet. Makes a great mock mincemeat pie just in time for Thanksgiving and upcoming holidays. This post also recommends a couple of good garden cookbooks and a great place to purchase seeds and get gardening information.
True confession: I simply have not had time to follow up on my last post. Furthermore, I am not afraid to admit that I still have zucchini on my countertop. Yes, I continue to sneak them into spaghetti sauces and muffins, but in reality, they have been pushed to the back to make room for zillions of green tomatoes. I do mean zillions.
Incredible summer that it was, we also managed to get enough RED ones to inspire the red tomato dance with wild abandon, something I won’t post on YouTube just yet, but believe me, my tomatoes were something to behold!
And CORN! To experience the taste of just-picked sweet corn is a rare thing in the maritime Northwest, where people have no concept of measuring summer days by number of heat units.
Harvest time is crazy! September and October flew by with a flurry of “must dos” before the winds and rains drove all but the soggy hardy indoors: garlic to plant & more to deliver, fall crops to mulch and put under cover, potatoes to dig, tomatoes to can, corn to freeze, and fruits and jams…
The winds picked up in early October, just after the garlic was tucked snugly in the ground. The tarp over my tomato trellis was ripping like a flag on a stormy sea. I scrambled to pick a peck of green tomatoes, along with a nice supply of baby pie pumpkins. The winds blew harder. Apples literally rained from the trees.
What to do with four trees full of apples – heirloom Gravensteins – juicy and tart. Too few to sell commercially – too many for just family and friends. Over the next few days, I picked 6 boxes of windfalls and put them out by the road with a sign: Free Apples. One by one they disappeared.
And THAT, exactly, is what I love about fall: with a seemingly endless list of tasks and an urgency you can smell in the damp mornings when the fog rolls in across the fields – there comes a moment when you have to pause and marvel at the sheer abundance of what you have – and with that, the appreciation of the opportunity it gives you to share that abundance with complete strangers.
And speaking of sharing, before I move on to other things, I must share with you what is quite possibly the best zucchini bread recipe ever. I have at least two dozen loaves of this in my freezer and have given more than a dozen away.
I have adapted this recipe from “Recipes from America’s Small Farms – Fresh Ideas for the Season’s Bounty“ by Joanne Lamb Hayes and Lori Stein with Maura Webber (link also provided in the right column). I particularly relate to this book because the recipes are accessible (no exotic ingredients), they revolve around what is in season, and they are organized according to parts of the plant (leaves, stalks and stems, seeds and pods, roots and tubers, etc.). There are loads of tips on how to prepare specialty items found at farmers’ markets, such as mesclun, arugula, nasturtium flowers, and garlic scapes. And although it’s a little heavy on the Community Supported Agriculture (CSA) idea (which I do support), the short write-ups on the family farms from whom the recipes are featured makes you feel like they could be just down the road. Highly recommended.
One more thing before the recipe: I feel the need to clarify that I would not call myself devious in my sharing the abundance of zucchini. Au contraire. I considered stamping across my forehead, “Zucchini’s not for Weenies.” I never resorted to leaving zucchinis in people’s cars or on doorsteps and then running. No. But I do admit to cleverly disguising (er, I mean, enhancing) the zucchini behind nuts, raisins, and even chocolate chips. And after our annual family pumpkin-carving party, I smiled genuinely as I gave each unsuspecting child a loaf to take home with them. Each of them smiled in return and said “thank you” (good children that they are). Little did they know what I meant when I said, “Trick or Treat!” 😎
(One more caveat: if you have followed other recipes I have posted, you will know this is really more of a guideline.)
And now….(finally)….without further fanfare….
A Darn Good Recipe for Zucchini-Bran Bread (makes four 8-inch loaves) (My thanks extended to Beth Staggenborg of Boulder Belt CSA in Cincinnati, Ohio.)
Preheat the oven to 325 degrees F. Grease your pans.
Mix together wet stuff & sweeteners:
1 c vegetable oil
1 c brown sugar (half brown and half raw is also good)
¼ c molasses (for dark bread) or honey (for light)
Mix together dry stuff:
4 c flour (whole wheat or white/wheat combo)
1 c oat bran
1/3 c wheat germ
2 tsp baking soda
1 tsp ground cinnamon
1 T ginger (optional – but good)
1 tsp salt
1 T baking powder
Mix the wet & dry (not too much – it will get mixed more in the next step)
Fold in the not-so-secret ingredients:
6-8 c grated zucchini (I have used up to 10 c!)
1 c chopped nuts
1 c raisins
Chocolate chips – couple handfuls (optional)
Other ideas: fresh ginger – grate in a bit if you have it. Orange zest is also good.
And to Complete…
Divide the batter. Bake about 40 minutes or so. Less for smaller pans. Cool on a wire rack for 15 minutes before slicing.
Essentially, my version has less oil, less sugar, more zucchini, and a few more spices than that in the Small Farm cookbook recipe.
Remember, ’tis the season – Share the Abundance!