Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.

Cabbage

No more colelaw!

Kimchi and sauerkraut are my new friends. Thanks to Hungry Tigress.

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If we had a restaraunt

We play this game a lot.  I would serve this.

Spanish Torta
3 medium red or white fresh garden potatoes sliced thin- 1/8″
1/2 white onion sliced just as thin
1 cup evoo

Place in 10″ pan. Cook on medium covered until potatoes are tender.

Reserve evoo from pan. Put 3 tbsp in nonstick pan heat up. Beat 4 eggs, salt,pepper to taste, dried or fresh oregano. Place in pan when oil is hot. Put on medium and cover for 7 minutes or until top is set.

Use remaining oil for below recipe

Broccoli Salad
– i bunch broccoli coated in above oil and cooked until done at 450 degrees
– when done toss with those little fresh mozzarella balls and sliced salami

We were happy at dinner.

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Summertime eats

Ben and Sarah are coming over tomorrow. Porter will be at Gramma Joey’s so we will bring out the pitcher for mojitos and feast on tamales! Made some sides to go with the tamales that Natalie picked up for me in Yakima. Why mess with perfection?

Pinto Bean Kale Salad
– two rinsed cans of pinto beans
– 1/2 cup thin chopped carrots
– 3 tbsp chopped cilantr0
-4 big leaves of raw kale washed and cut in 1/2 in slivers
– frozen jalepeno, half of the seeds removed
Cuuld also include radishes, corn, avacado, etc

Dressing
1/4 cup fresh lime juice and olive oil
– 3 tbsp chopped cilantr0
– 2 minced garlic cloves
– 2 tbsp honey
– salt and pepper

Simple Guacamole
– two avacados
– 1/4 cup diced onion
– lime juice from 1/2 lime
salt

Mojitos
– 8 juiced limes- including skins
– bumnch of mint for the pitcher and garnish
– 1 cup organic sugar
– 750 ml light rum
– club soda

Muddle mint with sugar, juiced limes (with juice). Add rum to dissolve.  Chill. Add ice and soda to taste. Garnish with mint.

 

 

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Cherry Bomb

We went with Rainiers instead of Bing’s this year. Somehow we got talked into 20 lbs at the market last week.  The results were:
– 7 1/2 pints of cherry almond syrup. This was an accident due to not processing the pectin long enough I’m guessing.

– 7 pints of mixed cherry fennel almost jam. See above for processing issue. Still, the flavor is delish. Only added 2-3 tbsp of fresh chopped fennel from the garden at the end.

– Some frozen ones to make clafouti out of at the end of next season.  That’s what I did with last year’s leftovers. I used the recipe from “Home Made” my new favorite cookbook.

– Raspberry Cherry Cordial. 1 part cherries, 1 part raspberries, 1 part sugar and 1 part vodka. Hopefully this won;t end up like last year’s cough syrup (why we didn’t go with Bing’s)

– 1 quart dried cherries. Biggest success of the year even though it’s pretty simple! Pit and half the cherries. Place ace down at 145 degrees fro 90 minutes then move to 135 degrees for the rest of the time which was about 6 hours.

– We still have a big bowl taunting me  in the fridge. I’ll update with photos when I get to them.

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Asparagus

http://www.nytimes.com/2005/11/09/dining/093crex.html

Did something like this for roughly 15 ponds of asparagus that Sara picked up for me on June 1st. Also used the pick your own salt solution and guidelines for canning. Good! but really? 12 jars of asparagus? Went and got the tall pint and and half jars and feel they are too big even though the green guys fit well.

 

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Rhubarb

I am trying rhubarb. This one comes with beer. Can’t be bad right?  Also going to try a version of the pies in jars with cheesecake in jars and rhubarb topping for our mother’s day picnic!

Rhubarb-Beer Jam

Makes 7 half-pints

Ingredients (I’ve used only the volume measurements here)

About 9 cups diced rhubarb
3 cups wheat beer
1 1/2 cups sugar
Juice of 1 lemon
2 tablespoons lemon zest

Directions:

 1. In a wide, heavy-bottomed pot, bring the rhubarb, beer, sugar, lemon juice and zest to a simmer over medium-high heat. Cool, transfer to a storage container, and refrigerate overnight or up to 5 days.

2. Strain the liquid into a wide, heavy-bottomed pot and reserve the rhubarb. Bring to a boil and cook briskly, stirring occasionally, until it reaches 215 degrees F, about 12 minutes. Stir in the rhubarb and return to a simmer. Cook, stirring occasionally to prevent scorching, until the jam nears 212 degrees F, about 10 minutes. The jam should lightly coat the back of a spoon.

3. Scald 7 half-pint jars in a large pot of simmering water fitted with a rack — you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

4. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving about a half-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

From “The Preservation Kitchen

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Stinko de Mayo

We did a house progressive. We were teh second house and everyone was already drunk. Good thing I made jalepeno poppers (snake bites) and horchata (recipes from saveur).

INGREDIENTS

⅓ cup long grain rice
1 1-inch piece Mexican cinnamon
2 1-inch strips lime or lemon zest plus grated lime zest, for garnish
1 cup whole blanched almonds, lightly toasted
1½ cup sugar
½ tsp. pure vanilla extract

INSTRUCTIONS

1. Put the rice in a blender or spice grinder and process until it’s completely pulverized, with a flourlike texture. Transfer into a large container and add the cinnamon, lime zest, and almonds. Stir in 2 cups water, cover, and let sit overnight.

2. Transfer the mixture to a blender and blend until as smooth as possible. Add 2 more cups of water, mix, and strain into a pitcher through a sieve or colander lined with damp cheesecloth, pouring carefully and slowly and pressing the solids with the back of a wooden spoon to extract as much liquid as possible. If you have lots of bits remaining in the cheesecloth, blend again with some of the strained liquid, then strain over the damp cheesecloths once again. Stir in the sugar and vanilla, then taste and add more sugar if you like. Serve over ice, garnished with fresh lime zest. 

 

SERVES 6

INGREDIENTS

1 lb. fresh apricots, pitted and quartered
½ cup sugar, plus more to taste
⅓ cup medium or long grained rice
½ tsp. vanilla

INSTRUCTIONS

1. In a small saucepan over medium heat, stir the apricots and ½ cup sugar until the apricots are soft and a bubbling sauce has formed. Remove from heat and let cool.

2. Meanwhile, soak the rice in 1 cup of water until the apricots have cooled completely, then strain the rice. Transfer the rice and fruit mixture to a blender and blend with 3 cups of water water and the vanilla. Strain mixture through a wet cheesecloth into a large serving pitcher, then mix in another 2 cups of water. Taste, and add more sugar if desired. Chill completely, and serve over ice.

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Happy St. Patty’s Day – Cake!

http://www.thekitchn.com/recipe-nigella-lawsons-chocola-79475

 

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Pho-bulous.

My craving for Pho got tot he point where I had to make it myself.  Barring driving over the pass to Seattle in a snowstorm and risking death, I decided to try this recipe. This was soooo good. I thought it would be too salty but with the meat and noodles it was perfect. I threw in some broccoli and carrots with the noodles too so we had a complete meal.  Unfortunately I didn’t slice the meat thin enough so I had to take it out of every ones bowl and dip in the boiling water but it was still super.This is the beef version but there is a chicken version too I must try out.

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

For appetizers we all made our own fresh tofu spring rolls. That was fun and it gave me a reason to finally use the asian plum sauce I canned this summer.- Yes!

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New Years Eve Menu

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