Homemade Ramen Noodles

I thought it would be fun to share a simple homemade ramen recipe with you today, but as I started, I realized I needed to share another recipe with you at the same time.

Homemade Ramen Noodles

Ingredients
4 cups chicken stock*
1 tsp. Chinese Five Spice
1 tsp. salt
1 carrot, sliced thin
Chinese curly noodles
Chives
2-3 cloves garlic

Directions

  1. Add stock, spices, salt and carrot to a pot and bring to a boil.
  2. When the carrots seem almost cooked, add noodles and continue to boil for 3-4 minutes.
  3. When noodles are cooked through, add chives and garlic. Serve.

I have only ever found the curly noodles at Wegman’s, so let us know in the comments if you’ve come across them elsewhere. and the Chinese Five Spice is something I purchase in bulk from Frontier Co-op, though I’m sure you can buy it in smaller quantities in a well-stocked gourmet or whole food market. Or you could make your own!

*For about a year and a half (?) I’ve been making chicken stock with the carcass of a Farmer’s Market chicken. We roast the chicken first, or sometimes I just part it, and then use the bones, skin, neck, entrails – whatever is leftover – to make nutrient-rich, delicious chicken stock. There are lots of different ways to do it, and many recipes, but this is what works for us. And, like so many other “recipes,” I work with what I have and leave everything else out if I don’t have it. I think it’s still healthier than anything I could buy in the supermarket…

Homemade Chicken Stock

homemade chicken stock setup
Decanting 1 quart of stock

Ingredients
1 chicken carcass
water
2 carrots, chopped
1 onion, chopped

Directions

  1. Place the chicken carcass in a 6-quart crockpot and cover with water.
  2. Add chopped veggies and cook on low for 24 hours.
  3. Using a ladle, remove 1 quart stock and then add more water to the crockpot. {I use a fine mesh sieve to catch any of the chicken or veg bits and then add that sludge back to the pot. See photo.}
  4. Next day, same time, remove another quart of stock and add more water.
  5. I usually do it for a total of 3 quarts.

I’ve taken more each day and find that it gets very thin. Taking only 1 quart yields a dark, rich stock. We use the stock when cooking grains like rice or barley for dinner and as the base for soups. During the cold winter, it’s lovely to take a scoop, add some salt, and sip it like tea. Truly a homemade super food.

Ten Reasons to drink Bone Broth {chicken stock} from KitchenStewardship.com:

1. Immunity Boosting Fat
The yellow fat from pastured chickens holds immune boosting powers that are only the tip of the iceberg in the power of a properly prepared chicken stock to keep you from getting the next cold or other bug that flies through your house.

2. Warm Liquid is Soothing
It’s okay to mention the obvious. There are plenty of other immune-boosting strategies, like apple cider vinegar water, using lots of raw garlic, and taking fermented cod liver oil, but the soothing feel of a warm liquid on a cold day can’t be beat. (You’ll still want FCLO from Green Pasture for the Vitamins A and D and omega 3s, but you might not want to sip it as you sit at the computer!)

3. Super Mineral Boost
Bone broth contains minerals from the bones that are not only abundant but easy to assimilate into our bodies (unlike the whole mess with whole grains and phytic acid and such – see the soaking grains series for more info on that). Minerals that will help you stay in optimal health include:

  • calcium
  • magnesium
  • phosphorus
  • other trace minerals

SEVEN more reasons here!

What in the world am I doing?

It’s the end of August, and another summer not living on a farm is almost gone. In April we “moved to town,” and I tried to figure out how that could be a step in the right direction. Although our chickens are living on someone else’s farm and my neighbors are less than 100 feet away all around us, I do feel closer to realizing my farm dream. Since March I have been working for Barefoot Gardens, a small market garden within the borough limits of Doylestown, PA. Eric and Linda grow vegetables for the Farmer’s Market, a local food distributor and at least one restaurant. They grow everything from roots, to greens, to herbs, and flowers. Linda operates a small herbal shop in town where she is able to offer her clients medical advice as well as homegrown herbs and remedies.

Starting in March gave me an opportunity to see the growing season from the very start. I spent my first few weeks freezing my rump in the unheated greenhouse, seeding most of what we would be growing throughout the season. Lettuce, onions, and kale, and eventually tomatoes, peppers and eggplant. My fingers were numb, but all that quiet, one-on-one time allowed me to ask 100s of questions. Why this variety and not another? Why seed into this size tray and not the bigger one? How do you know when to transplant? Why a market-based CSA this year? On an on it went, for days, weeks!

In April and May we spent more time seeding and some time transplanting those little seedlings to the field. My first few beds were terrible, due to my inexperience, of course, but also the age of the seedlings. Many farmers experienced the same long, cool, wet spring we had, so getting transplants into the ground was often a race against the rain. My little Cauliflowers, Broccolis and Kohlrabis were too small to transplant into the 6-inch holes our transplanter made. Fortunately, my teacher was very patient and encouraging, and even though the Cauliflower and Broccoli were overcome by weeds and never harvested (!!!), the Kohlrabi was a huge success at market. As we started transplanting lettuce {1-inch blocks of soil}, we realized the 6-inch holes {filled with water} were just not going to work. So we devised a quick-fix out in the field. We raised the transplanter wheels so they wouldn’t pierce the ground, but we kept the water turned on. As we drove down the beds, the water trickled along and I was able to plug the tiny lettuces into the soil very easily. This method also allowed us to plant at a little closer spacing – we used 4″ spacing on one variety! I wouldn’t recommend that going forward though: our weeding tools were too wide to fit between the heads of lettuce. Depending on your tools, I wouldn’t recommend anything closer than 6″. The soil does have to be pretty soft to make that work effectively too – we tried in rain packed soil and were nearly breaking our fingers!

In June it was time to start harvesting. And weeding. And harvesting. And weeding. Luckily our crew grew from 2 to 6 people so all that work was spread out just a little. Our ages range from a freshman in college to a university english professor, and we have a great time together. I learned more about managing farm employees, managing the workload, and what a hot, humid summer can do to your plants – or rather your WEEDS! I got to pound 6-foot tomato stakes into the ground in 90+ degree weather. And then I got to see what happens when you don’t have time to string up those tomatoes! Harvesting from plants that are not trellised is my number one mistake to watch out for in the Owl Moon Farms Garden.

When the Farmer’s Market started I was responsible for posting the week’s Harvest List on the farm’s Facebook page. Posting the list on Thursday or Friday let the CSA customers know what to expect at market, and allowed them to plan to arrive early if necessary. One downside of a Market-based CSA is that your members are competing with the other market goers for the best selection of produce. Our market opens at 7am, so unless you’re a really early bird, you might miss something like Asparagus or Strawberries or even Lettuce which often sold out by 9:30am. We talked about putting out half of the veggies at 7 and half later, but that never really happened. Our market stand was always one of the busiest and we just didn’t have time to make a run back to the farm.

My other responsibility during the market season was to find, format and provide recipes for one or two veggies that were new to the stand. Many CSAs do something like this throughout their harvest season, either through a weekly newsletter {emailed or included in the share box}. With such a small team, Barefoot Gardens doesn’t have a history of consistent communication with CSA members, so if recipes were going to happen, I had to print them and bring them myself. Luckily, customers seemed to really appreciate it – especially if they hadn’t seen a particular vegetable before. “Oh, these are Fava Beans?!?! How should I cook them??” “Why, here’s a recipe to try!” I did Kohlrabi, Asparagus, Kale, Zucchini, Squash Blossoms and more.

So, even though I don’t live on my own farm yet, I’ve finally become a farmer, and it feels great. I’ve been seeding, planting, growing, harvesting, weeding, and composting two days a week since March and I feel confident that I could handle a fairly large garden plot.

What’s in season in August? Okra!

Source: www.cuculinary.com
Source: http://www.cuculinary.com

Okra, native to Africa and a beautiful relative of hibiscus, was brought to North America in the 1600s. This tropical plant quickly became popular in the Deep South both as a side dish and as a thickening for gumbo and stews. It can, however, thrive in any climate where corn will grow. Depending on the cultivar, the large-flowered, fast-growing plants reach 2 to 6 feet tall. Varieties with colorful stems and leaves, such as ‘Burgundy’, make attractive garden borders.

Thinking about growing okra in your garden?

Planting
Okra needs full sun. It will grow in ordinary garden soil but does best in fertile loam, particularly where a nitrogen-fixing crop, such as early peas, grew previously.

In short-season areas, start plants indoors 6 weeks before setting them out (3 to 4 weeks after the last frost date). Sow two seeds per peat pot and clip off the weaker seedling.

When seeding okra directly in the ground, wait until after the soil has warmed and the air temperature is at least 60F. Use fresh seed, and soak it overnight or nick each seed coat with a file to encourage germination. Sow seed ½ inch deep in light soil and 1 inch deep in heavy soil; spacing is 3 inches apart in rows 3 feet apart. Thin seedlings to 18 to 24 inches apart, always leaving the strongest of the young plants.

Growing Guidelines
When okra in 4 inches tall, mulch to keep out weeds ad conserve moisture. Water during dry spells. Every 3 to 4 weeks, side-dress with compost or feed with compost tea. In areas with long, hot summers, cut the plants back almost to ground level in midsummer to fertilize to produce a second crop.

Problems
Okra seldom succumbs to pests or diseases. Hand-pick any stinkbugs that appear; these light green, shield-shaped bugs cause misshapen pods. Fusarium wilt, a soilborne disease, is sometimes a problem in hot regions. If the disease causes leaves to yellow and wilt, pull and destroy affected plants. Crop rotation is the best preventive measure.

Harvesting
About 50 to 60 days after planting, edible pods will start to appear. They are tough when mature, so harvest daily with a sharp knife when they are no more than finger sized and when stems are still tender and easy to cut. Pick frequently and the plants will keep producing until killed by frost. Be sure to remove and compost any mature pods you might have missed earlier.
Many people find their skin is sensitive to the pods’ prickly spines, so wear gloves and long sleeves when harvesting, or plant a spineless variety such as ‘Clemson Spineless.’

Source: www.organicgardening.com

Need a recipe?

I made this last summer with over-ripe, tough fruit and it was still yummy! I will be trying it again this summer with the fresh, tender fruit and expect an even better result.

Pickled Okra
a canning recipe from Food in Jars, Marisa McClellan

Ingredients
3 cups apple cider vinegar
3 tablespoons pickling salt
4 lemon slices
4 Tablespoons Pickling Spice, divided
2 pounds okra, washed and trimmed
4 garlic cloves, peeled

Directions

  1. Prepare a boiling water bath and 4 regular-mouth 1-pint jars.
  2. Combine the vinegar, 3 cups water, and pickling salt in a pot and bring the brine to a boil.
  3. Meanwhile, put a lemon slice and 1 tablespoon pickling spice in the bottom of each sterilized jar. Then pack the okra in, first laying them in so that the points are up. Then insert another layer with the points down, so that they interlock. Nestle 1 garlic clove among the okra in each jar.
  4. Slowly pour the hot brine over the okra in each jar, leaving ½-inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
  5. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
  6. Let the pickles cure for at least 1 week before eating.

Sheep

Among the other crazy things I hope to do on our little farm, sheep are up there in the Top 5. Of course we’ll have a garden, and our laying hens, and Ladies Homestead Gatherings, but what our homestead really needs is livestock. And I think our first one will be sheep.

Sheep are beautiful. Sheep scream “FARM!” And sheep make WOOL and since I’m a knitter, it only seems logical that I would have sheep, right? No, I don’t have a spinning wheel, nor have I ever sheared a sheep or carded a fleece, but I am 100% confident that I could and so, I am determined.

Where to start?

One of the cornerstones of our farming philosophy is to choose animals that are considered “heritage” breeds; those bred by farmers before the drastic mono-culturization of our current food and fiber system. So the first thing I did was check the American Livestock Breeds Conservancy for their list of endangered breeds. The ALBC’s Mission is to :

{Ensure} the future of agriculture through the genetic conservation and promotion of endangered breeds of livestock and poultry.

Under sheep, they have the following breeds listed as Critical:
Florida Cracker
Gulf Coast or Gulf Coast Native 
Hog Island
Leicester Longwool
Romeldale/CVM
Santa Cruz

And the following listed as Threatened:
Black Welsh Mountain
Clun Forest
Cotswold
Dorset Horn
Jacob – American
Karakul – American
Navajo-Churro
St. Croix

Romeldale/CVM Sheep Mama and twins
Romeldale/CVM Mama & Twins

I read through the descriptions of the various breeds, focusing mainly on those on the Critical list. The folks at Colonial Williamsburg maintain a breeding flock of Leicester Longwool and the Hog Island is native to a small island off the coast of Virginia, so those two were considered finalists. But the winner, at this point in time, is the Romeldale/CVM. I am attracted to this breed because the animals come in a variety of colors, because the dams are said to be good mothers, and because “the breed’s fleece quality and performance characteristics…make them useful for many production systems and valuable to handspinners and other fiber artists.”

Ok, so I chose my starting breed. Now I have so many questions!

  • Will I have success selling the fleece?
  • Should I consider selling the lambs for meat?
  • How many animals should I start with?
  • What kind of fencing will I need?
  • Should I keep a ram?
  • What about Livestock Guardian Dogs {aka, LGDs}?

I have really enjoyed reading Storey’s Guide to Raising Sheep which is a wonderful resource for new and experienced shepherds. But, even better; I was fortunate to come across Alison Waddel of Phoenix Farm Fiber in South Carolina through www.LocalHarvest.org. Alison has a profile on that website which directs people to her farm, plus she is able to sell roving and other fiber right there as well. To supplement what she sells through Local Harvest, Alison maintains an internet store on Etsy where she sells fiber from her Romeldale/CVM sheep and mohair goats as well as upcycled / recycled products, soaps, and other neat things. So naturally, I emailed her! I introduced myself and mentioned that I was interested in keeping Romeldale/CVM sheep and did she have any advice or suggestions. She responded quickly and thoroughly and for the past week has been answering innumerable questions from me. The ones listed above barely scratch the surface, but here are the answers I’ve come up with, with Alison’s professional guidance:

  • Yes
  • Yes
  • 4-6
  • 2×4 No Climb Fencing around the perimeter to contain dogs and baby lambs + our poultry netting surrounding the chickens within the sheep’s paddock.
  • Yes
  • Alison recommends Great Pyrenees. My plan is to have one {trained female???} LGD as soon as we get our sheep.

I am so grateful for making a long-distance shepherd friend already, and look forward to my opportunity to Pay it Forward very soon. Thanks, Alison!

** Internship Update – Unfortunately, the Howell Living History Farm has decided not to take any new interns this fall, so I will not be learning to drive a horse team in Lambertville, New Jersey. BUT, recently I came across a gentleman just 30 minutes or so from me who works his horses in the fall for wagon rides and parades and he has offered to teach he what he can. I spoke with Greg today and hope to spend some time with him and his pair of Belgians very, very soon. I’ll keep you posted!

Our Chicken Setup

We have had chickens for a little over a year now, so I thought it would be a good time to share our setup – how and why we do our chickens the way we do. I didn’t want to get too far into the details before we were happy with everything, and for our current situation, we seem to have found a great setup.

Our Chickens

Owl Moon Farms Chickens
Our Happy Hens

We purchased our mixed brood from MyPetChicken.com as day-old chicks. 4 Buff Orpingtons, 4 Dominiques, 4 Plymouth Barred Rocks, and 4 Rhode Island Reds. Initially, I was hoping to receive one male and three females of each. It turned out we received 4 female Rhode Island Reds and because the Barred Rocks and Dominiques look exactly the same until their combs start to grow, we had trouble telling them apart for the longest time. One of our black and white chicks passed away early on, though we’re not sure of what, so we ended up with twelve hens and three roosters. We anticipated choosing one rooster to keep, and since I really wanted the keeper to be a Buff for future use in a possible breeding program, I was discouraged when we discovered he had a badly deformed foot, and was not a good candidate for breeding. We were gearing up to cull one or two of the roosters, when a fox mama visited and killed the Buff rooster, 2 buff hens and 1 Rhody hen. It was a very sad day on our farm, and we are still trying to recover, having searched for weeks for replacement hens.

If I were going to do it again, I would purchase straight runs of just Buff Orpingtons. We wanted heritage breeds, and all of the birds have been wonderful, but if we plan to get serious about a breeding program, Buffs tend to be very good mothers and would make a better choice.

We were able to hatch 2 babies this spring, and one is still growing strong. She is about 4 weeks old now, and I’m still not sure how to introduce her to the main flock. Currently, she’s living in solitude and I am concerned about her ability to adapt to living with other birds.

Homemade chicken brooder

Homemade Chicken Brooder
The Brooder

I found a photo online and showed it to dear hubby. I said, “Please make me this!” and he did. It is heavy so we installed some trunk-style handles on the ends to make it easier to lift. We also installed a small hook & eye loop on the roof/front door so it can be safely opened without worrying about the door smashing our little ones’ fingers. After a few days it was clear the chicks needed somewhere to roost, so we put two roosting bars inside across the back two corners. We are using it again right now as we brood our home-hatched chick, and this time I put a 1’x1′ stool/bench/table inside which helps keep the food and water clear of pine shavings.

Homemade mobile chicken coop

Owl Moon Farms Chicken Coop
The coop

My very handy husband worked evenings for 3 straight weeks, getting our “eggmobile” up and running in time for our first brood in August of 2012. We started with a standard 4’x8′ utility trailer that we purchased from CraigsList. He framed it out, added siding, a roof, 2 5-opening nesting boxes, and 4 functional windows. We put rubber stall mats on the floor, three straight-from-the-woods nesting bars, an AC vent in each end and suspended a galvanized feeder from the roof supports. We put lots and lots of shavings in the coop – on the floor an in the nesting boxes. Even in the 95+ heat this summer, the coop does not have an overpowering odor – the birds seem to do most of their…eh hem…business out of doors. Last year I left most of the shavings inside the coop and used them to help generate heat during the cold weather this winter.

I plan to update with some pricing very soon.

PoultryNet from Premeir1Supplies.com

We elected to purchase one, 140-foot section of electrified poultry netting for our birds, to give them the freedom to roam while also offering them safety from most ground predators. We would prefer to allow them to range more freely but we are currently “leasing” our land in the middle of a suburban neighborhood. In the future, we hope to give them a much larger area.

Premier PRS 50 Solar Energizer 

Premier PRS 50
Premier PRS 50

Because we wanted our chicken coop to remain completely mobile, we chose a solar energizer which has worked extremely well for us over the past year. The charge seems noticeably weaker after a few days of cloudy weather, but generally it seems to hold a good strong charge.

Things to consider:

  • Be sure your nesting boxes open up, not down if you have a choice. While our henny was sitting on her eggs, she and the eggs were living in a small, borrowed chicken coop with a down-opening back door. Every time I opened the door, shavings and poop would fall into the crack, making it impossible to close without clearing it – and spilling shavings all over the ground.
  • We feed our grit and oyster shell in a raised dog bowl set from Target. It holds two average-sized dog bowls and when placed under the coop, allows the birds free-access. If it were to be kept in a place where it might collect rain, I would have drilled holes in the bottom for drainage.
  • Make sure there is a way to secure all of the doors open so that when you’re inside, or gathering eggs, the door will not accidentally close. We have a heavy-duty hook & eye loop on the eggmobile door which prevents it from blowing closed in the wind.

Did I miss anything? Feel free to ask any questions you might have!

Ladies Homestead Gathering

I have been leading the Doylestown, PA chapter of the National Ladies Homestead Gathering for a year and we have outgrown my house! A few weeks ago we did a canning demonstration at the Doylestown Farmer’s Market which was a great success. We used an induction burner to boil water for canning and prepared a fresh-fruit + simple syrup recipe for the market shoppers, which we sold for a fundraiser. Blueberries & Bay is one of the easiest canning recipes I’ve ever done, and the result is simple and yummy (see recipe below).

We talked to lots of people about our group, but the luckiest moment of the (very hot!) day came when we met Shawn Touhill of Sandy Ridge Farm and Market. He and his wife are the newest full-time farmers in Doylestown, and have generously offered to host our monthly Gatherings in the Community Room of their Farm Market! The market is a great fit for our group, and will give us the space we need to meet comfortably and to grow our Gathering. You can read more about the Touhill Family and Sandy Ridge Market here.

In addition to hosting our monthly Gatherings and any workshops we decide to do this year, Shawn is a great resource for farm-to-consumer marketing and I hope to learn much more about his business as a potential model for our own farm.

In other news: We are back on realtor.com every day searching for potential properties. We are feeling a new sense of urgency that has us buckling down on the small house renovations, and hoping to sell within the next year. We’ve looked all over, and currently our search is centered around Madison County, Virginia because it’s halfway between Gramma’s house and Grampa’s house, and because it borders the Shennandoah National Park and other preserved land. I’ve been doing some asking around and it seems like Madison County (or neighboring Rappahanock County) would be a good fit for our farmy family, so we’ll see!

Blueberries & Bay

Blueberries & Bay Canning RecipeIngredients
Approximately 3 quarts fresh or frozen blueberries
5 cups water
2 cups sugar
Bay leaves

Equipment
Waterbath canner
Jar lifter
Lid lifter
Ladle
Canning jars, sterilized
Unused canning lids
Canning jar rings

Directions

  1. Place canning lids in heat-safe pot or bowl and cover with boiling water to sanitize and soften the gum. Fill the waterbath canner and bring to a rolling boil.
  2. Heat water to boiling and add sugar, stirring to dissolve. Boil for 5 minutes and set aside. Place blueberries and one bay leaf into jars, leaving ½” headspace. Ladle hot syrup into jars, maintaining ½” headspace. Remove any air bubbles from jars before wiping the rims with a warm, damp dishcloth.
  3. Add lids and attach rings – tighten just until you feel resistance.
  4. Place jars into canner, insuring they are covered by at least 1” of water. Bring to a rolling boil and begin timing: 15 Minutes for ½ Pints and Pints; 20 Minutes for Quarts
  5. Carefully remove jars from canner and allow to cool on a towel-lined countertop.

Now, with your canned blueberries, you can make muffins, syrup, or just eat them on top of cereal, ice cream or yogurt. Enjoy!

What’s in Season in July? Zucchini!

growing-zucchini-how-to-grow-zucchini-summer-squash2Someone I know said “We’re not even growing any zucchini in our garden this year!” because it is so very prolific and some members of her family aren’t big fans. Zucchini definitely grows well, but it is also incredibly versatile in the kitchen, playing the lead role in savory dishes as well as sweet ones. It can be cut and roasted or sautéed, baked into breads, used as a pizza topping or even made into noodles and eaten like spaghetti!

Even the blossoms of this large plant are edible! If you decide to harvest them, make sure you grab only the male blossoms, saving the females to grow the fruit!

zucchini blossoms male female

Thinking about growing zucchini in your garden?

Soil preparation: Zucchini likes well-drained, fertile soil that’s been amended with lots of compost.

Planting: Plant seed outdoors when the soil temperature has reached 60°F—about a week after the last frost.

Spacing: You want to give your squash a lot of room to spread out and grow. Plant them about 3 to 4 feet apart in rows 8 to 12 feet apart.

Watering: Zucchini like consistently moist soil. To prevent problems with disease, always water from below.

Fertilizing: Spray plants with compost tea two weeks after seedlings come up. Spray again in three weeks or when the first flowers appear.

Special hint: If space is limited, put up a trellis for vertical support.

Pest Watch 
Pale to brown blotches on leaves are the work of squash bugs. Squash vine borers cause plants to wilt suddenly.

Disease Alert 
Powdery mildew may strike the plants, leaving whitish powdery spots on leaves that turn brown and dry. Plants that wilt and ooze a sticky sap when cut may be infected with bacterial wilt, which is spread by cucumber beetles.

Harvesting 
Harvest zucchini when the fruits are still small—about 3 to 4 inches across or 4 to 6 inches long. You can store zucchini in the refrigerator for about a week.

Source: http://www.organicgarding.com

Need a recipe?

This recipe came from a member of the CSA for which I work. It comes with such a high recommendation it’s the first recipe I’m sharing that I haven’t prepared myself yet!

Zucchini Cobbler

photo credit: dazzledish.com
photo credit: dazzledish.com

Ingredients

Fruit
8-10 cups zucchini, peeled, cubed and seeded
1 cup sugar
2/3 cup lemon juice
2 tsp. cinnamon
½ tsp. fresh nutmeg

Cobbler
4 cups all-purpose flour
2 cups sugar
1½ cups chilled butter
2 +/- tsp. cinnamon
1 cup granola or oats (optional)

Directions

1) Place the prepared zucchini in a bowl with 1 cup of sugar, stir frequently and let sit until the water is drawn out of the zucchini and a syrup has formed (this process can take a few hours or it can sit over night).

2) Add lemon juice, cinnamon, and nutmeg. (If you’re in a hurry, you can expedite by cooking the zucchini, sugar, lemon juice, cinnamon, and nutmeg.)

3) In a separate bowl: mix flour, the remaining 2 cups of sugar, and butter. Blend together using a pastry knife (or butter knife).

4) Mix 1/2 cup of the pastry mixture in with the zucchini as a thickener and place 1/2 of the remaining mixture in the bottom of a greased baking dish. Use your hands to press it into the dish to form a crust.

5) Pour the zucchini mixture on top of the crust. Add to the remaining pastry mixture and your ‘finishing touches’ (cinnamon, granola, oats, etc.). Pour this mixture on top of the zucchini. Place in the oven and bake at 375 for 30-45 minutes.

Recipe: Zuccanoes

This is a yummy, vegetarian dish featuring a prolific summer vegetable we always seem to have too much of… I love this recipe just the way it is though I usually add the cheese halfway through the baking time to minimize burning. Any leftover “filling” is perfect for lunch the next day!

Stay tuned throughout July for some more great zucchini recipes!

Moosewood Zuccanoes
photo credit: thesuechef.blogspot.com

Zuccanoes
from The New Moosewood Cookbook by Mollie Katzen

Ingredients

4 medium zucchini (about 2 lbs)
1-2 Tbs olive oil
1 1/2 cups minced onion
1 tsp salt
1/2 lb minced mushrooms
1 1/2 cups cooked rice
1 1/2 cups minced almonds or pecans (lightly toasted)
3 Tbs fresh lemon juice
Black pepper and cayenne pepper, to taste
A few pinches of freshly minced (or dried) herbs (any combination of parsley, basil, dill, thyme, or marjoram)
1 cup (packed) grated Swiss or cheddar cheese

Directions

  1. Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4-inch shell. Mince the insides, and set everything aside.
  2. Heat the olive oil in a medium-sized skillet. Add the onion and salt, and saute over medium heat until the onion is soft (5-8 minutes).
  3. Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
  4. Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
  5. Preheat oven to 350 degrees. Fill the zucchini shells, top with cheese, and bake for 30-40 minutes, or until heated through.

Workshop Review: Fermentation Basics

This past weekend I attended a fermentation workshop at Blooming Glen Farm in Perkasie, PA where I knew I would:

Learn the basic principles of this ages-old, simple and fun preservation method by getting hands-on with yogurt, sauerkraut and seasonal vegetables. Everyone will leave with a jar of pickles or kraut and a culture with which to make their own, very simple yogurt at home! You will also leave (hopefully) with an appreciation for the role of the microbes living all around us!

Although I have been making kombucha for a few years, I have never had success with yogurt, pickles or sourdough; three delicious and useful ferments I am determined to master. Amanda’s workshop was just wonderful and because we had so many fresh veggies at our fingertips {thank you, Tricia & Tom!} we all left with a pint of fermented pickles {ready to eat July 7} and some sauerkraut {ready July 21} plus a tablespoon of villi, a 100-year-old yogurt-like culture from Finland.

Amanda of phickle.comIt is clear that Amanda has done workshops like this one before. She was friendly, informative, and answered all of our questions without hesitation. She was engaging and a joy to listen to. I have a tendency to ask a LOT of questions, and I felt like I was in a safe environment, so I went with my gut and asked away; she answered all of them. I even had a follow-up for Amanda today via her Facebook page!

The thing that I already knew that bugged me the most: you can’t use raw milk in dairy cultures because the good bacteria in un-pasteurized milk will actually kill the good bacteria in your yogurt {or kefir} culture. Ultimately, you have three choices for how to deal with that:

  1. Buy pasteurized {but not ultra-pasteurized} milk.
  2. Home pasteurize your raw milk, or
  3. Maintain a mother culture made with sterilized or pasteurized milk to preserve the viability of the culture {www.culturesforhealth.com}.

For now, I am going with #1 – I picked up a half gallon of pasteurized, grass-fed, whole milk today, so we’ll see what happens. I started 1 cup milk + 1 Tbsp. villi starter around 1:30 today, and I have to work all day tomorrow, so I’m hoping that by 5:00pm tomorrow we’ll have some yummy yogurt!

The most memorable thing that I didn’t already know: using whey in your ferments will speed up the process, kicking the good bacteria into hyperdrive. So it might be useful when you want to have pickles for a certain event, for example, or if you’re giving pickles as gifts. But since the one experiment I’ve done with whey yielded less-than-tasty dilly carrots, I wonder if I don’t like the taste or if I messed something else up along the way…?

Overall, it was a lovely afternoon spent with old and new friends and I am re-energized about stepping back into the world of fermentation. Amanda’s workshop made home fermentation seem easy, affordable, and enjoyable, so I look forward to sharing some successes with you in the near future!

What’s in Season?

Each month I will share a little bit about a garden veggie that is in season where I live {Eastern PA}. Some of them I have grown myself, some I have grown at work, but all of them I have cooked and eaten. Look for these at your nearest Farmer’s Market or wherever you buy fresh, local produce!

What’s in season in June? Kohlrabi!

kohlrabi from nuttykitchen.com
White Kohlrabi {photo credit: nuttykitchen.com}

It’s almost summer time, so the Farmer’s Market stands are really starting to fill in. Cool weather means the brassica-family plants (broccoli, cabbage, etc) are still mild and sweet, but as the heat of summer hits, many of these will begin to “bolt,” or direct their energy to growing seeds, rather than developing tender, yummy fruit.

Kohlrabi is a new vegetable to many first-time CSA members and farmer’s market visitors, but its versatility makes it a perfect candidate for culinary experimentation. Delicious raw, pickled, or in stirfrys, Kohlrabi is easy to grow and even easier to eat!

Thinking about growing kale in your garden this year?
Kohlrabi grows in loose, average soil. For a spring crop, direct-sow seeds 4 to 6 weeks before the last average frost; plant ¼ inch deep, 10 seeds per foot. Or start seedlings for a fall crop indoors 6 to 8 weeks before the last average frost. When seedlings are around 4 inches tall, thin plants to (or set out transplants at) 5 inches apart in rows 1 foot apart. Keep plants well watered and free of weeds; put down a mulch to help accomplish both tasks. Cultivate carefully to keep from damaging the delicate, shallow roots. Use young leaves in salads and stir-fries. Harvest immature “bulbs” when they are no more than 2 inches in diameter, cutting the stems 1 inch below the swollen stem. Remove the leaf stems and leaves, and use the remaining stem as you would turnips. Kohlrabi will keep for several weeks in the refrigerator and for several months in a cold, moist, root cellar. {http://www.organicgardening.com/learn-and-grow/kohlrabi-growing-guide}

Need a recipe?
I made these last summer and enjoyed them for many weeks. We eat most of our kohlrabi raw with homemade hummus, but if you’re looking for something a little different, give these yummy pickles a try! This recipe makes one quart of pickles.

fridge pickled kohlrabi and carrots
photo credit: beckyintherootcellar.com

Fridge Pickled Kohlrabi and Carrots

Ingredients:

4 small kohlrabi
2 large carrots
2 Tbsp. salt
1 cup white vinegar
1 cup water
2 Tbsp. sugar
1-1/2 tsp. pickling or kosher salt
3 garlic cloves, roughly chopped
1 tsp. dill seeds
1/2 tsp. brown mustard seeds
6 black pepper corns, crushed

Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 Tbsp. salt. Allow the kohlrabi to sit for an hour. In the meantime, peel your carrots and cut into sticks. Combine all other ingredients in a saucepan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in.