- no one will complain about the presence of kale
- no one will leave any on their plate
- everyone will think it was the best potato dish they ever ate
- everyone will think you made it from scratch.
I started by making an olive oil single crust--
As you know pie crust is basically : Flour, some fat, and ice water.
Great crusts are made with vegetable shortening or lard--or, in this case, olive oil. Olive oil works especially well for savory crusts which is the idea with a quiche.
So, I used: 1 cup of flour, about 1/2 tsp of salt--tossed together in a bowl. Then, added 1/4 cup of olive oil and used a fork to distribute this so the oil and flour mixture resembled lots of little grainy crumbles. Then, I added 2 tbsp of ice water and tossed again with the fork, sprinkling additional ice water with my fingers until the blend was now larger crumbs that would stick together if handled with your fingers. Once its at the stage where you can actually form a ball of dough that won't fall apart, you're ready to roll it.
Then, use a floured surface and floured rolling pin and roll your dough into a circle a bit larger than your pie pan. Use a spatula, slide it under the dough, fold over to a half circle, lift and place inside one half in the pie pan. Then, unfold the other half. You did it! Trim off excess and crimp a crust. I use thumb and index of my right hand, with index finger of my left hand and run around the rim of the pie pan, making a curvy scalloped edge.
Filling: I used about 1 cup of chopped, cooked and throughly drained spinach--if using a small box of frozen spinach, then defrost, drain and press out excess water.
Top that layer with 6 oz chopped or grated cheese--I used Swiss.I also added a couple slices of cooked and crumbled bacon.
Place 4 eggs in a 2 cup measuring cup--whisk these and add milk to make a 2 cup mixture of egg and milk. Season to taste with salt, pepper, a little nutmeg (your choice of spices). Whisk together and pour over the spinach and cheese.
Bake about 1 hour at 350 degrees.
Here's what you get.
Now--get creative and use up all of your other veggies in the garden in your next quiche--tomatoes, peppers and mozzarella? Swiss chard, onion and gouda? Tomatoes, onion and feta? Assorted fresh herbs?
Whatever you want!!!
Hello! My name is Bread.
I know that is a weird announcement for me...a confirmed low-carber-- but our cultures (whatever our origin) all seem to have a central focus upon ...bread.
Think about it—the centrality of bread-- a mainstay in the menu, a metaphor for sustenance, a symbol for communion.
So, when my Summer intern wanted to learn how to make jelly out the assorted berries she'd foraged. I knew we'd be pulling out the bread maker because, no matter how good the jelly is, it doesn't stand alone without its mate, bread.
My wonderful Summer Interns went forth and found the wild berry patches and collected tons of berries. So—of course-- the canning skills were called forth and jelly was made.
Our recipe borrowed from the skills of others:
Make your own Berry Jelly.
We started out with about 2 quarts of fresh mixed wild berries, cleaned according to an earlier post I have on how to clean berries. I hate seeds so, it was my job to de-seed them in the juicer (you can also use a hand-turned or electric tomato seeder.) This process will take you as long as it took the kids to pick the berries! Don't give up! The rich juice derived without any of those little seeds is worth it!!!
You now have 6 cups of fresh wild berry juice.
Pour it into a stockpot and add 4 Tbsp. Real Fruit Pectin (we used Ball's brand, low or no-sugar pectin)
Bring to a boil for 1 minute, add 4 cups of real cane sugar and boil for 5 minutes.
Do a jelly spoon test—chill a teaspoon in ice water. Take a scant teaspoon of your jelly mixture, put it on a plate. Allow it to come to room temperature—just a minute or two. Is it set enough? If so, move to canning. If not, add another 1-2 Tbsp. Pectin., boil 1 minute, repeat the test.
This recipe makes 12 half pint jars and a little over to refrigerate for tasting.
Prep your canning jars, lids, rings as directed. Get your canning pot out and start the water boiling.
Fill the jars to ¼ inch of the top. Put lid and ring on. When all are loaded, boil in canning pot for 5 minutes. The “leftover” jelly should be put in a bowl and refrigerated. It's good to use for a week if it lasts that long. The jelly that's been canned is good for a year. All of your canned jars should “pop” and that means the middle should dimple down and no air space is perceived under the lid, meaning you can't push the center of the lid and have it come back out.
OK—jelly's made and you know it's one of the best things to give as a homemade gift. But, it needs it's mate, the bread.
So, if you really want to treat someone to a very special gift, then make a loaf of bread to accompany your jelly. And the bread maker is the quickest way to do that. Your instruction book will have many recipes, but here's a clever and health-inspired recipe to start with.
Oatmeal Flaxseed Bread
1 & ¼ c water
3 tbsp honey
2 tbsp butter, melted
¾ c quick cooking oats
1& ¾ tsp salt
3& ¾ c. bread flour
2 tbsp organic flaxseeds (grind these fresh in a coffee grinder)
2 Tbsp dry milk
2 tsp active dry yeast.
Prep the pan with spray oil.
Add ingredient in this order: All liquids first, then dry ingredients, and LASTLY, add the yeast in a little well in the center of the batter.
Select the “Basic” setting and a light or medium crust (if you have that option).
Push the start button.
In 3 hours, you'll have the loaf in the picture.
Now get creative. To me, it looked like a hay bale, so we wrapped hemp cord around it and packaged it together with the jelly to give to a friend who helps us making hay.
But, I think anyone would like this country-inspired Bread AND Wildberry Jelly!
More on Purslane and a Peek at Garden Progress
Last week I showed you the “before” salad and forgot to insert a picture of the salad “all jazzed up” with herbs and purslane So, to take a step back:
Before—basic tossed salad:
After—the fresh herbs- basil, cilantro and purslane are added and tossed thoroughly (40 times, remember the rules?)
I'd like to show you how that looks on the dinner plate—roast pork, quinoa with spinach and carrots, and the lovely herb, lettuce, tomato and onion salad.
Now, back to the garden check at about 6 weeks post seeding...
I mentioned that purslane might be a good “cover crop”--and why not? They seem to have taken hold around the squash plants. And, as we discussed last week, there's no reason to weed something as healthy as purslane. Notice my beautiful summer squash. And the purslane, see it growing between the squash plants?
Here are my multi varieties of kale greens and next to be written about.
Good Afternoon on this beautiful sunny (for a change) Sunday:
I am busy making Sunday dinner which is, of course, including a tossed salad. Here's a photo of the usual tossed salad most of the year—greens, maybe tomato and onion and a vinegar and oil dressing- right?? And if you're lucky the greens are varied and coming from your own garden.
But now it's the time of the year where we can also forage the garden for edible herbs to kick this salad up a notch and –below you'll see that I went to the garden and snipped some fresh herbs to chop into the salad.
I know you'll recognize the parsley, cilantro and basil...but did you wonder about the herb in the lower left corner? Here's a closer view...
It's purslane, not specifically cultivated in a nice row in the garden, but growing among it's friends and between the blocks in the garden dividers—some might refer to it as a weed, but I'm starting to consider it a cover crop!
It goes by the name of PURSLANE!
Oddly, though it grows like a weed, we don't begin to appreciate that it's probably the most nutritious herb out in our garden.
Below are a couple of references for your reading. (Now get out there are reconsider your viewpoint. Pick and USE this so-called weed if you're lucky enough to find it growing in your yard!)
Extension Educator, Horticulture
Is it a weed or a wonderful taste treat? Purslane is cursed and curried all at the same time. For most of us, it comes as an unwelcome guest. Purslane, Portulaca oleracea, is probably in your garden right now but not because you invited it to dinner.
Purslane is native to India and Persia and has spread throughout the world as an edible plant and as a weed. Many cultures embrace purslane as a food.
Purslane has fleshy succulent leaves and stems with yellow flowers. They look like baby jade plants. The stems lay flat on the ground as they radiate from a single taproot sometimes forming large mats of leaves. It is closely related to Rose Moss, Portulaca grandiflora, grown as a "not so weedy" ornamental. Check out U of I's Midwestern Turfgrass Weed Identification website for some great pictures of purslane.
Purslane is an annual reproducing from seeds and from stem pieces. Seeds of purslane have been known to stay viable for 40 years in the soil. You may find that fact either depressing or exciting.
If you are trying to control purslane the number one rule is don't let it go to seed. About three weeks after you notice seedlings, the flowers and seeds will be produced. Also plants or plant pieces that are uprooted but not removed can root back into the soil. Again depressing or exciting. Running a tiller through purslane is called purslane multiplication.
Purslane grows just about anywhere from fertile garden soil to the poorest arid soils. A rock driveway is nirvana to purslane. It's succulent characteristic makes it very drought tolerant. Purslane prefers the fine textured soils of seedbeds as in vegetable gardens or open soil areas in paths. It doesn't germinate well when seeds are more than 1/2 inch deep. Tilling brings seeds to the surface where they quickly germinate. Mulching will help to control purslane. Purslane seeds germinate best with soil temperatures of 90 degrees so mulching may again help to control it. Since it germinates in high soil temperatures also means it doesn't appear until June when preemergent herbicides may have lost their effectiveness.
Now if you are in the "if you can't beat 'em than eat 'em" category, you won't go hungry this year. There are plenty of purslane plants out there and I'm sure your neighbors would love to share theirs with you. If you are a connoisseur, you can also purchase purslane seeds for the cultivated forms for better flavor and easier harvesting. They tend to grow more upright than the wild types.
With purslane aficionados the preference is in eating fresh young plants, and especially young leaves and tender stem tips. The taste is similar to watercress or spinach. Use purslane in salads or on sandwiches instead of lettuce or pickles. Next time order a ham and purslane on rye. Purslane can also be cooked as a potherb, steamed, stir-fried or pureed. It tends to get a bit slimy if overcooked. It can be substituted for spinach in many recipes. Seeds are also edible.
Before grazing in your yard be sure to wash the purslane thoroughly and make sure it is free of any pesticides. As with any new food, don't over indulge. For recipes go to http://www.prairielandcsa.org/recipes/purslane.html .
Here's another excellent article on purslane and nutritional value.
Have a great time re-considering your attitude towards this so-called weed!
Have you ever taken a moment to walk 10 feet into your garden after a rain and just stop and look around? Not up into the sky miles away--but directly at the objects in front of you.
Observe the impact of nature in those several seconds of transition from the end of a thunderous downpour through the silent, frozen state before the flowers unfold and straighten again...
And before the coleus unfurl and fly their colorful flag-leaves?
And notice how the firm baby pears look so determined in position along with their much larger leaf partners...
And how the baby apples almost smile through their freshly washed faces...
But look especially closely after a thunderous downpour and you'll see something nature might have wanted you to miss...especially if you're a potential predator!!!
Against the brick wall, there is a fledgling bird who was unceremoniously ejected from its nest and down into origins of the Boston ivy vines. I propped a couple of pear tree branches that had also gotten blown down, over the area--to conceal the bird from the next batch of potential predators who would be out of the house behind me--the four dogs. I don't fear the Shepherds who have no interest in little birds, but I have two Yorkies, one of whom would probably bring me this little birdie back as his version of a present!
With the weather we've been having this Summer, you'll likely have the opportunity in the next few days to have a thunderous downpour...Nature is inviting you to look right in front of your nose and right under your feet. Next time, don't look at the sky to see the next batch of weather, but just within a ten foot range to share a different viewpoint.
All my readers know how enamored I am with the slow cooker (aka crockpot) so it might shock you to know that I have never cooked a whole chicken in one before this past week...then I did it twice.
I think I didn't believe that you could put a chicken in the crockpot, whole and without any additional sauces or liquid and have it turn out juicy and moist.
My first experiment was cautious. I spray-oiled my crockpot and smeared barbeque sauce on the chicken, put it on "Low" and actually left the house. The next time I looked at the chicken it was fully cooked at 8 hours and sitting in about 2 inches of natural juices.
My second experiment was going as liquid-free as possible. In my first experiment, I did use barbeque sauce. The second experiment--simply an herbal rub blend. And the chicken was a free range chicken from a friend's farm so I knew there was no added juices hidden under the skin or injected into the flesh.
Here's a picture of the chicken going into the crockpot with just a herb rub.
And here is the chicken 8 hours later, in its natural juices that extruded from the whole chicken.
This chicken was moist and delicious--and the huge bonus I got was this amazing chicken stock--not broth--but true roasted chicken stock. Notice how little is fat in this picture of a container of the juices, after refrigeration.
Finally, after eating the chicken for dinner one day, I easily removed the remaining pieces of chicken from the bones and reserved to cook with some onions, mushrooms, a bit of stock and cream and some pieces of asparagus --then toss into oat bran pasta and top with a little Parmesan-- A chicken in every crockpot indeed!
I know I risk criticism by starting blogs with--"it's been really busy around here" more than once a year. But it seems to be a repeating theme.
Below is a picture of "Orange Tag 102"--a 3 year old Black Angus cow who had one successful pregnancy last year and just delivered her latest calf...literally about 2 hours before this picture was taken
We're just about done calving. Free range animals give birth in their pastures. And, we don't ever interfere with the natural process unless there's a problem. Instead we "round" on the herd multiple times a day looking for any behavior changes or problems with calves.
For instance, when we checked on the herd this morning, we saw Orange Tag 102 grazing away from the rest of the herd. She was several acres away from the rest of the cattle, eating contentedly and, as we would find out, waiting for the impending birth. So we inspected her closely, noted distended udders and returned a couple of hours later to find her with calf born, and placenta pending. We left her privately and returned an hour later to photograph Mama and Baby--the picture you see above. Though again--since everything was fine--we stayed back far enough to not create any anxiety in the mother with her newborn. Everything was fine so there was no need to interfere. We'll re-check the cow and calf pair again in a couple of hours.
On another one of our inspections a couple of weeks earlier, my husband noted that another calf was not gaining weight as anticipated. A call to the vet ensued, the calf and mother were examined and it was determined that the mother was not producing enough milk for the baby. That baby is now in our barn as a "bottle calf" which we will feed until she's ready for weaning and will re-enter the herd.
Cute thing, isn't she? Thankfully it's a girl, so we CAN get attached because she will be with us for her whole life. Another bottle calf we had a few years ago was also a female and is in the herd. Little Ma, as we called her, really can't be distinguished from her cohort group of (now) cows.
Other great news on the farm: we have two amazing summer interns working and learning with us this Summer!
Nguyen is an Animal Sciences major and Jack is a Crop Sciences/Agribusiness major, both are University of Illinois College of Agriculture students. Our cattle, chickens, vineyard, garden and hayfields are going to be spoiled with their attention!
It has been busy around this Farm the past two weeks--but the garden is finally planted and the new calves are being born on schedule.
Last night after spending the entire previous day-- several hours-- non-stop planting transplants and seeds and diligently watering them all in, we stopped for about 10 minutes to watch the amazing full moon rise No, I didn't get a photo, a slow motion video would've been more interesting. It was a great conclusion to weeks of prep work by the tractor and my husband and then both of us finally planting everything.
So, the cattle are busy eating THEIR greens.
But, MY greens are still twinkles in my eyes. I had to resort to the fresh market for a package of kale. And, I'm so glad I did. I found this great recipe that I am sharing below "Sweet and Savory Kale".
If you'll recall in my last post, I mentioned that certain people should not eat raw food, because no matter how well it is washed, it is not sterile, so there are still organisms on the surfaces. For those with weakened immune systems or low white blood cell counts, they shouldn't take the chance of getting infections from raw foods. But EVERYONE can eat this cooked kale recipe, because the food is heated through, above the so-called "temperature danger zone" (41-135 degrees F) where bacteria multiply best. Because it's a cooked food, you should refrigerate leftovers promptly and then re-heat leftovers (this "previously heated food") to 165 degrees.
Wow! Lots of food safety rules but worth the read--keep everything safe for everyone!
Sweet and Savory Kale
(Nature's Greens Recipe)
2 Tbsp. Olive oil
½ medium onion, chopped (I used a red onion)
3 large clove soft garlic, minced
Heat olive oil in a large skillet and saute onion and garlic, until soft.
2 Tbsp. Dijon Mustard
1 Tbsp. cider vinegar
1&1/4 cups of chicken broth
Bring to a boil, then reduce heat and add:
12 cups of washed and chopped kale leaves (1 lb bag of pre-prepped kale greens)
Stir in the greens and cook until the kale leaves are wilted.
Add: 1/3 cup dried cranberries, stir and simmer until the liquid has reduced by half, at least 10 minutes.
(The recipe also calls for ¼ cup sliced almonds sprinkled on top but I omitted this, favoring the cooked greens right at this point.)
Doesn't this look good???