Saturday, 19 October 2013
Winter Squash--Turban Squash Soup
Did you grow some of these this year?
I am talking about Winter Squash...such as Spaghetti squash, butternut, acorn, pumpkin or this new find of mine...the TURBAN squash. (that blue corn will show up in a winter post!)
We know that Spaghetti squash is cooked either baked (whole or in halves, cut and face down on a baking sheet) or boiled or microwaved. Afterwards, the squash is cut open, seeds scooped out and then the flesh is scooped out in these “spaghetti-like” strands. These squash strands can be used wherever you might think about pasta. (See earlier post for Meatball Stew over Spaghetti Squash.) Spaghetti squash has been a Mom-secret way to get kids to eat vegetables for awhile.
But it's not often that we look at the other Winter squashes and utilize them to their fullest. The firm flesh Winter squashes can basically be substituted for each other in casserole and soup recipes. Because this year is the first in which I grew these Turban squash, I was anxious to try one as soon as I could.
The Turban squash has a dark orange (pumpkin colored), dense flesh. The seeds are compactly located in the center and can be cleaned and roasted like you would roast pumpkin seeds. The flesh can be baked or peeled and cut up, and boiled or microwaved.
One of the easiest ways to cook and use Turban squash (or any of the dense winter squashes) is in a soup. Try this simple recipe for a rich, creamy soup packed with nutrients and right out of your edible garden!
Turban Squash Soup
1 large Turban Squash, slice in half, scoop out seeds
(reserve and make roasted squash seeds or reserve for your chickens)
4 cloves of garlic
Cut the squash into quarters, coat cut sides with olive oil. Place on a lined baking pan and roast the garlic and squash until soft, about 30 minutes at 350 degrees.
In a soup pot, cook 1 stalk of finely chopped celery and ½ small onion in 2 tbsp olive oil until softened. Add 1 quart of organic chicken broth and set aside until the squash is cooked.
Remove the squash and garlic from oven when cooked. When cool enough to work with, scoop out flesh, adding it to the soup pot along with the garlic cloves. Discard the skins.
Reheat the entire soup pot and season with fresh or dried parsley, Italian herb blend, salt and pepper to taste. (optional—use a few shakes of nutmeg instead of pepper)
Using an immersion blender, pulse several times until the squash and other vegetables are completely pureed and the soup is creamy. Serve warm.
Posted by Karen
at 10:43 CDT
Friday, 18 October 2013
Gluehwein and Savory Strudel: Get ready for cold!
Mulled Wine (Gluehwein) and Savory Strudel
This is unquestionably the time of the year when you will get a chill you just can't shake...
Maybe you were out raking leaves with the blowing wind, or just running through the mist to the mailbox for the mail, or taking the kids out for trick-or-treating in the cold, or you just got your flu shot and you're one of those who feels a “mini”flu hit them.
Or-maybe you were lucky and “no chill for you” but you'd like a recipe for the imminent Winter months or to reward one of those hard-workers doing yard chores on the weekend--
How about making mulled wine, which is called “Gluehwein” in Austria and Germany? And, because you should never drink on an empty stomach—make a savory strudel to accompany it?
I can just see you calling your hubby and the mini-army of guys raking leaves on the block over to your front porch—and serving this “hot toddie” and its accompanying snack! A well-deserved "thank you" for keeping the neighborhood beautiful!
As always, you can adapt these recipes to your tastes and your ingredients!
1-750 ml. Bottle of red wine (any will do, including that sweet red wine you want to get rid of!)
Make a sachet or “Tea ball” filled with assorted spices—including: crushed cinnamon stick, star anise, cloves, dried orange and/or lemon peel)
2 tbsp honey (acc. to your taste)
Optional: ¼ c dried raisins, ½ tsp almond extract (this is a nod to Swedish glugg and yes, I used it in my batch)
Also Optional (though I did put it in my batch): Additional 1 cup brandy or Schnapps (this is a nod to German holiday festivals)
Heat to warm, cut off the heat and allow the spices to permeate the liquid for several minutes before serving as a warm beverage. Reheat as needed but keep under boiling. You can also put this in a small crockpot.
Serve in punch cups or small thermal hot cups.
Keep it simple !
Defrost a sheet of premade Puff Pastry, roll it out on a floured board.
Fill with your choice Cheese slices and sauteed vegetables.
I used: Swiss cheese, 8 slices.
1 onion, sauteed in olive oil until translucent
2 cans of sliced mushrooms, drained and cooked with the onion
1 tbsp. Flour
Italian blend seasonings, salt and pepper to taste
Preheat oven to 400 degrees.
Line a pan with parchment paper.
Roll out your sheet of puff pastry. Layer 4 slices of cheese down the middle.
Top with vegetable mixture. (You can use the equivalent amount of ANY cooked and drained vegetables or –even try something wild like sauerkraut and shredded corned beef—use your imagination!!!)
Top with remaining slices of cheese.
Rollover the sides of the puff pastry. Cut slits on top as shown in the picture above.
Bake at 400 degrees until the crust is browned about 18-20 minutes.
Let it set outside the oven about 5-10 minutes.
Cut into slices and serve with that amazing warm wine drink you made!
Posted by Karen
at 18:33 CDT
Saturday, 12 October 2013
Welcome the new Ewes!
Topic: Harvest Hills Farm activity
Sometimes I wonder if it's possible to start a blog with something other than, "it's been so busy around here."
And then I remember we're on a Farm and it's still Harvest time. Yes, the grapes are in, most of this year's steer are sold. The Summer interns are long back to school and August's Vacation Bible School and the family reunion seem like a decade ago.
Thankfully the hay's all in (fourth cutting tucked up in the barn today) and lots of the garden has been blanched or cooked or eaten or given away. Winter squash will be dispersed to family and friends this week.
Today, we still managed to harvest a bunch of herbs and they're in the dehydrator for their overnight drying--to be made into some blends tomorrow, hopefully.
And , after Church tomorrow, maybe we'll get another batch of potatoes up--if not, then certainly this coming week! OK--we probably have another couple of weeks' worth of gardening to contend with.
But, the high point of this week for me was the arrival of the Ewe lambs.
Meet this amazing group of girls who will be the foundation of our Katahdin meat sheep. We'll raise them in strict accordance with the Animal Welfare Approved, American Grassfed Association rules so they can provide our customers with quality lamb in the future.
Definitely cute--go ahead and get attached--these girls are going to be around for years to come!
Posted by Karen
at 21:52 CDT
Thursday, 10 October 2013
Meat and Potatoes- always a winner!
A great Fall dinner is one that can be pulled together quickly—hopefully it will still allow you to use the grill so there's little clean up and your meal has that fresh, outdoors-y ambiance.
If you were thinking ahead, then maybe you had a piece of beef in mind for this day.
When I have my beef butchered, I always ask for the tenderloin to be kept whole. Why? Because I know we'll always have a family event that will demand an important main course, or give a dinner party that will need filet. So, I prefer to cut my own meat and make that choice. Doing so also allows me to trim the tenderloin so that the narrower tail end can be cut off and tucked away for a recipe like today. The tail of the tenderloin is just big enough for a great grilled main course beef dinner for two.
But this recipe can be made with any grill-able beef cut !
This dinner plate went together as follows:
Beef: Grill the piece of beef-for-two medium rare, add salt and pepper. Remove to a cutting board. Slice into medallions and transfer to a serving plate. (Note, if you are using ground meat patties, then no need to cut into medallions. Leave the patties intact.)
In a saucepan, saute a small can of mushrooms (drained) and ½ small onion, finely chopped in a couple tsps. of olive oil. Add about a tablespoon or two of port (or brandy) and reduce. Add some chopped parsley, salt, pepper as desired.
Spoon over the grilled meat medallions.
Chopped Salad: Use what you have available- you'll want a chilled, almost chutney-like savory salad. I used some red cabbage, Romaine lettuce, green pepper, onion, tossed with a vingarette.
Potatoes: Easily prepared “smashed” potatoes are simply boiled potatoes, drained, butter, salt and pepper. They're a bit colorful here because I used red, white, and blue potatoes.
What's nice about this simple and colorful dinner is...
- You can substitute any cut of "grill-able beef", including a couple of pub burgers!
- you can substitue a small pork tenderloin or boneless chicken breasts or turkey medallion. (but you MUST grill to internal temperature of 165 degrees, checked with a meat thermometer...and perhaps you'll want to reduce the mushrooms and onions with a white wine or sherry.)
- you can make enough sides to refrigerate leftovers. A firm, chopped salad will hold up a day or two in the refrigerator and the leftover potatoes can easily be refrigerated and microwaved as well.
- you can even use boxed or dehydrated potatoes and "doctored-up", no one will complain.
Posted by Karen
at 09:41 CDT
Sunday, 6 October 2013
Loads of Eggplant? Try this crockpot Eggplant Stew
It seems we wait all Summer for Eggplant and get a few at a time--enough to add to a grilled vegetable medley--then maybe a few more for Roasted Eggplant dip, then a little casserole. But at the end of the season, BAM!- the last several all mature at the same time and we're loaded.
If that's the case, then make a batch of this
Middle East-inspired Eggplant Stew
in the Crockpot!
Middle East-inspired Eggplant Stew
Prep a large, 5 quart crockpot with spray oil.
You'll need at least 6-8 eggplant of the Japanese or Ghost varieties or 2 large Black Beauty or Italian variegated globe variety eggplants (select enough to yield about 4 quarts of raw, cubed eggplant.)
Peel and cut eggplant into large cubes. Sprinkle with salt, let set for 30 minutes, rinse and place in a large bowl.
Add to the cubed eggplant, 2 tbsp of olive oil and toss in the large mixing bowl. Then, add the following ingredients:
1 (14.5-16 oz) can of diced tomatoes with the juice
1 small can of tomato paste
1 Tbsp. Lemon juice
6 cloves of garlic, chopped
1 red or yellow onion, chopped
½ tsp cinnamon, ½ tsp tumeric, 1 tsp red pepper flakes, 1 tsp dried Herbs de Provence blend
Combine together in large bowl and then transfer to the crockpot. The 5 quart crockpot is basically filled almost to the rim. Cook on “low” for 6-7 hours. The volume will have reduced by half.
Add ½ cup of split yellow peas and 1 can of rinsed and drained chickpeas. Cook one more hour.
Serve over organic, brown basamati rice. Perfectly vegetarian!
Posted by Karen
at 14:44 CDT
Saturday, 5 October 2013
“Thank You”—“I Love You”
OK- this has been one busy time of the year.
At the Farm, we've gotten the wine grapes harvested, the wine made, The fourth (!) cutting of hay will happen this week. The ewe lambs arrive in a few days. I've been blanching and freezing the remaining peppers (mind you, they will be worth their weight in gold in a couple of months) and even managed to get a repetitive work injury with my tomato projects—and here we are, at the peak of harvest!
We started harvesting our potatoes this week, though the weather didn't cooperate for too long. I got all my eggplants in and started to prep, and most of the winter squash harvested. Next week, the rest of the potatoes (I hope) and maybe the corn I've left on the stalks for my winter project of making my own corn meal—that will be a lesson for the winter months--,
Today—I am so happy. I wanted to thank so many people for their help and also just because it's that time of the year...
Our students are well into their college classes.
Our friends are up to their ears in fall preparations.
Our co-workers are trying desperately to hit end of the year targets,
We all need ...a treat!
So this month, we need to celebrate Fall and Friends and Family.....MAKE SOME TREATS!!!!
And just randomly, drop them where they will be appreciated!
Here's what I did this weekend-- I made a trio of goodies for the ER to share and dropped a similar plateful to friends working on their dissertation. Why not????
If you have a Parents' weekend coming up, why not bring a plate of homespun treats for your student to enjoy the week AFTER Parents' weekend is over, too?
A suggestion—homemade fudge (the recipe on the back of the marshmallow fluff jar for “No fail Fudge” is a time-tested winner), a great refrigerator cookie (you can find several quickies on line), or sugar coated Cinnamon Pecans (also on the back of the bag) … and maybe try the “Harvest Hills Farm Haystacks” recipe!
Harvest Hills Farm Haystacks
12 oz peanut butter and milk chocolate chips
2 cups peanuts
5 oz Chow Mein Noodles ( large can)
Melt the chips either in a microwave or top of a double boiler.
Stir in peanuts and noodles.
Drop by large tablespoon onto a waxed paper covered pan.
Refrigerate for 2 hours. Ready then to serve.
Posted by Karen
at 17:21 CDT
Saturday, 28 September 2013
Tomato Juice Cocktail
One more idea for the last loads of tomatoes...
A couple of weeks ago, while I was busy making marinara sauce, my piano teacher and friend, Sonja Bauer, gave me a jar of tomato-vegetable juice made from her mother's recipe. It was so wonderfully fresh and healthful! I had to have the recipe. In addition to drinking it, Sonja tells me that she uses it in making chili and as a base for Cream of Tomato soup.
My husband picked a huge basket of ripe plum tomatoes with some yellow pear tomatoes,too-- and I spent the morning making and canning 5 quarts of this drink --with some leftover to refrigerate for use in the next couple of days. I am delighted to share this recipe and hope you have the opportunity to try it.
Sonja's Recipe for Tomato Cocktail
1. Assemble the following in a large stock pot:
½ bushel of cleaned, cored, and quartered tomatoes
1 large onion, rough chopped
1 cup of chopped celery
1 cup of chopped green pepper
handful of fresh parsley, coarsely chopped
2. Bring to a full boil and then simmer with the lid on for an additional 30 minutes.
3. Working with a food mill, extract the pulpy juice and discard the waste seeds, skins, etc.
4. Measure the juice. For every 7 cups of juice, add:
2 Tbsp. Cane sugar
2Tbsp. Lemon juice
Pepper, if desired
5. Using a ladle and funnel, fill prepared quart canning jars with the hot liquid, to within ¼ inch of the top, apply lids and rings, avoiding overtightening.
6. Process in a prepared, boiling water bath for 30 minutes. Make sure jars are covered with 1-2 inches of water and judge the processing time from when the water boils again. Remove jars from water using the tool intended. Allow to cool and dry—and "Ping"-- before labeling and then storage in the pantry.
Because it's a solution of liquid and pulp solids, the tomato juice cocktail will separate with standing. Be sure to thoroughly chill and give the jar a good shake before serving.
I used mainly plum tomatoes at peak ripeness so they were pretty sweet and appropriately acidic. I adjusted down the sugar. However, one thing you can never adjust down is the lemon juice. Lemon juice will make the tomato preparation more acid which is what we want for food safety, in order to be able to process in the boiling water bath. Bottled lemon juice will not cause any adverse flavor change to the tomato juice so do NOT forget to add it. A little extra doesn't hurt, either. If you're unsure of the acidity of your tomatoes, then the current recommendation is to add 2 Tbsp of bottled lemon juice for every 1 quart of tomato juice.
I also substituted red bell peppers for the green pepper, simply because I happened to have one, not the other. I also added freshly ground black pepper, though I've seen recipes with a dash or two of hot pepper sauce and it could even be omitted--again your option.
I am also reminding you about the over-sized,measureable Rubbermaid containers, that make it so easy to process large volumes of liquid. See the above picture with the food mill. You can really cut down on the clean-up when you have the proper sized equipment.
The old-fashioned food mill really works easily with cooked tomatoes and vegetables. I actually bought my food mill at a hardware store.
Remember that tomtoes are high in antioxidants (more bioavailable when cooked!) and the Vitamins A and C. The acidity in tomatoes is mainly from ascorbic acid (aka-Vitamin C) but also from citric acid which is one reason why the bottled lemon juice (mainly citric acid) doesn't change the flavor profile.
If you love the taste of fresh tomatoes off the vine, then you will appreciate this tomato cocktail when the snow's flying in a couple of months!
Posted by Karen
at 13:36 CDT
Friday, 27 September 2013
It's all about the BOWL!
It's all about the BOWL!
“Presentation” is what I'm reminding you about in today's blog.
We all know how important it is to present yourself for important occasions. We set the stage and our audience's expectations by “making a good first impression” and “capturing attention.”
Why? Because what we have to say is important. Our point in being at that location is significant.
In a way, so it is with our meals together. The point, of course, is our mutual sharing of food, but it will speak more forcefully if served on an appropriate stage.
Lately, Ive found myself enamoured of the chunky, artsy “bowl.” I'm a cruiser of TJ Maxx Homegoods and Marshall's and thrift stores and “junk-tiques.” It's amazing the wonderful, mismatched, one-or-two of a kind objects of art you can uncover. And when put together, they create a collection, right?
I am going to show you a number of photos of typical “bowl meals” and some meals you might not have thought about serving in a bowl, but they end up displaying so well, you might find yourself trying it.
Pasta with a Chicken- Mushroom Sauce
Roast Beef with garlic mashed potatoes and sauteed greens
Burrito Casserole with a dollop of sour cream
Curried Chicken with sauteed kale and Raita (cucumber salad)
I think you get the idea--and maybe you'll try your next dinner in an artsy bowl, too!
Posted by Karen
at 22:31 CDT
Updated: Friday, 27 September 2013 22:33 CDT
Sunday, 22 September 2013
Lacinato Kale Salad
Lacinato Kale (also known as "Tuscan Kale") is the third type of kale I grow in my garden. Last week I gave you some ideas for the curly blue kale and Russian Red varieties. If you'll recall I use those mostly in cooked kale dishes, casseroles and soups. Lacinato kale is more likely to be used in a salad.
This kale grows flat (like the Russian Red), but its leaves are extremely dark green and look more like a leathery strap. Pick it in the cool part of the day (like all greens) and wash in a cold water bath (in a sanitized sink!) to immediately cool it down. The leaves are thick enough and flat enough to pat dry with paper towels. I still like to slice out the center vein and then rough chop the remainder of the leaves. However, some people choose to chop the entire leaf structure up, albeit in smaller pieces. Then it's ready to go into your salad! If you plan to it use later, then store in the humidified drawer in your refrigerator or put in a bowl covered with a moistened paper towel.
Because we're eating this raw, I prefer an acid-based dressing and, if not used promptly, then refrigerate the prepared salad immediately and served it chilled later.
Here's the recipe I used for the salad I made last night, making 8-10 generous servings.
Lacinato ("Tuscan") Kale Salad
6-8 cups loosely packed chopped lacinato kale leaves
2 cans of Cannelini Beans, rinsed and drained
6 oz. dried cranberries
4 oz. chopped walnuts
Put these ingredients in a large salad mixing bowl.
Juice of 2 large lemons (about 1/4 cup) AND 1 tsp fresh lemon zest
3 cloves of garlic, minced
1/4 cup olive oil (equal amount olive oil to lemon juice)
Whisk together until emulsified, then pour over the salad ingredients and toss 40 times (you know the drill by now!).
I found it interesting in reading that we consider this "Tuscan" kale but its American heritage goes back at least to Thomas Jefferson who grew it at Monticello.
Posted by Karen
at 11:58 CDT
Updated: Monday, 23 September 2013 16:03 CDT
Sunday, 15 September 2013
Freeze Greens now for Winter use later
Find yourself with a little extra time this week?
You might want to look at those abundant greens you have in the garden and then consider what you'll be looking at in another couple of months. Harsh weather followed by frost is what I'm seeing in my mind's eye—and that 2013 garden will quickly become history.
While we have a little pause in the heat, how about harvesting some greens and prepping them for freezing? You might even make a side dish for the holidays while you're at it!
I started one cool morning, by picking a basket full of Red Russian kale and a second basket full of curly blue Kale—I also grabbed a bunch of fresh sage because it looked so tempting.
Start by cooling and washing the greens in a sanitized sink, with a generous, cold water immersion rinse.
Then, decide what you'll do with them
For the Russian Red... I decided to blanch and freeze individual packets.
First, slice out the central, stiff stem, and rough-cut the leaves into halves.
Get a pot of water boiling.
Drop the leaves into the boiling water & cover, boiling for 2 minutes on the clock.
Meanwhile get a large colander ready, into which you'll pour your pot of water and kale.
Have a second large bowl or sanitized sink ready with an ice bath and immediately plunge your colander full of kale leaves into the ice water. The process of short-term boiling follwed by immediately chilling down is called blanching and , if you'll note--it brings out the beautful colors in product that is blanched.
When throuoghly cooled, drain, then layer into quart sized freezer bags.
Squeeze out all the air until the packets are flat, then zip-lock.
Stack and freeze on a freezer shelf.
This freezer bag size is perfect to pull out and use as a layer in a vegetable lasagne or steamed and sprinkled with lemon juice for a “bed” under a nice grilled salmon filet dinner or surrounding a roast on a platter, or (my favorite) layered with potatoes in a potato-kale casserole.
This idea would also work very well with Spinach or Swiss Chard. Smaller-sized bags of chopped, blanched greens of all types are also great to open and toss from the frozen state directly into stews and soups for added nutritional punch, or defrost and use in omelets and quiches. So make up some of these, too!
For the curly blue Kale... I decided to cook it down and freeze it for a side dish for the holidays—maybe as an accompaniment to a holiday ham?
After cleaning, I removed stems and rough chopped the de-stemmed leaves.
In a large pot, I sauteed 3 cloves of minced garlic and the now-chopped-up bunch of fresh sage leaves, in olive oil. I then added a 10.5 oz can of chicken broth. Once heated, I started adding the cut up kale leaves, adding more as the layers cooked limp, stirring the leaves with the chicken broth. That large basket of kale quickly cooked down. Finally I seasoned the now-much-smaller volume of cooked kale with salt, pepper, some red pepper flakes, and added 1 Tbsp of lemon juice and 1Tbsp of brown sugar—just enough acid and a touch of sweetness to counteract the bitterness inherent in cooked kale.
After it's done cooking, then freeze the kale and all the juices in a freezer container, label and tuck away in the freezer to pull out when the snow's flying.
Posted by Karen
at 15:06 CDT
Updated: Thursday, 19 September 2013 11:44 CDT
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