Pickling!

Two summers ago I went to a fermentation workshop at Blooming Glen Farm in Bucks County, PA with Amanda O’Brien of Phickle.com. I really enjoyed the workshop and learned a ton. I left feeling inspired and determined to eat only fermented veg from then on. But I ended up killing everything I tried! My cabbage kraut got dry and moldy and my whey-pickled carrots were just gross. I enjoyed the pickled beets we made during the workshop, but since I had been keeping them in the microwave {uncovered}, the jar ended up overflowing and pink pickle juice was everywhere. I started to think pickling wasn’t right for me.

But this summer I was determined to try again. I attended another fermentation workshop in February, this time hosted by the local chapter of the National Ladies Homestead Gathering, and something about hearing some simple recipes and tricks from women just like me made it seem 100 times more doable.

Bormioli Rocco Fido Hermetic Jars

The most important thing I learned that night was to use the swing-top, Fido brand jars for everything. The rubber gasket allows built-up CO2 to escape, and that positive pressure means no air {or mold} can enter the crock. This summer I have made at least 8 batches of pickles in my Fido jars with zero mold. I did a test batch in a regular mouth mason jar with an airlock {like this} with the same results.

Cabbage Kraut JuiceThe second most important thing I learned: If you’re mashing up some cabbage, and you don’t have quite enough water squeezing out to cover the cabbage {even after you’ve added a weight}, you can add more salted water and still have positive results. It seems pretty obvious to me now, but my very first attempt at sauerkraut, way back in 2012, was such a dry, dismal disaster I threw it out and swore I was done with homemade sauerkraut. That’s three summers of no fresh kraut. But my kids decided they love sauerkraut, so I had to give it another try. For my first batch of the season I had such an old head of cabbage, I didn’t think any amount of mashing would yield enough liquid. So after mashing and squeezing as much as I could, I just topped it off with salty water everything turned out just fine.

IMG_5164I’ve been using the Sour Pickles recipe from Wild Fermentation by Sandor Katz. He calls for “2 to 3 heads garlic, peeled,” but even with my “epic” garlic harvest this year {approximately 60 heads}, I don’t have enough to do that, so I usually end up doing 5-6 cloves, and 3 Tbsp. dill seeds, plus a “handful” of oak leaves {supposed to keep ’em crunchy}. I fill a half gallon mason jar with water and 6 Tbsp. of salt and shake to dissolve. Once my crocks are packed with veggies I pour the salty brine over everything. Sometimes I need to mix up a little more, but if I have extra I just save it until the next batch. I’ve used the same recipe for pickling cucumbers, beets {peeled and sliced}, and green beans {raw} all with delicious results. {Read here about why a cloudy brine is OK.}

Overall, I’ve been really excited to get pickling this summer and encourage you to give it a try!

{OvO}

Recipe: Zucchini Muffins

‘Tis the season of the Zucchini….. Here’s a great recipe we made this week as a special birthday treat. I hope you enjoy it as much as we did! And here’s a quick link to another of our favorite zucchini recipes…in case you’re as covered up as we are.

Don’t forget: If your garden is growing faster than you can eat it, consider donating some items to your local food pantry or community kitchen! I’m taking some zucchini to The Community Table this week!

Zucchini Muffins :: A great birthday breakfast!

Zucchini Muffins :: A great birthday breakfast!

Zucchini Muffins

Ingredients
3 C. grated fresh zucchini
2/3 C. coconut oil
1-1/3 C. coconut sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
3 C. all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt

Directions:

  1. Preheat oven to 350 F. In a large bowl combine the coconut oil, coconut oil, eggs, and vanilla. Stir in the grated zucchini.
  2. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon and salt. Stir these dry ingredients into the zucchini mixture. {Optional: Add 1 cup of nuts and/or 1 cup of raisins or cranberries for a little umph!}
  3. Coat each muffin cup in your muffin pan with a little butter or coconut oil. Use a spoon to distribute the muffin dough among the cups, filling them completely.
  4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press them; about 25 to 30 minutes. Test with a toothpick or bamboo skewer to make sure the centers are done.
  5. Allow to cool on a wire rack for 5 minutes. Remove muffins from muffin pan and allow to cool another 20 minutes.

*Note: If you are adding walnuts or dried fruit you are likely to have more batter than what is needed for 12 muffins.

Recipe :: Homemade Yogurt

Thank you, Emily, for your super duper, easy peasy recipe for making homemade yogurt. Even with raw milk this worked perfectly on my first try, which really is saying something….

My first homemade yogurt!

My first homemade yogurt!

Ingredients:
1 quart whole milk {raw will work}
1 Tbsp. yogurt {I used Seven Springs Organic, Plain}

Instructions:

  1. Heat milk over low to medium heat to 18o degrees Fahrenheit.
  2. Turn off the heat and let the temperature drop to 110 degrees.
  3. Pour warm milk into quart-size mason jar or other suitable container.
  4. Stir in yogurt and put on the lid.
  5. Place the jar of milk and a second jar full of hot water {I boiled water while the milk cooled} in a cooler. I also stuffed an old towel in the cooler for extra insulation.
  6. Wait 24 hours and enjoy!

Of course the result is plain yogurt, so if you prefer something sweet, you can sweeten it with honey or maple syrup. Add vanilla for a little extra something.

Enjoy! {OvO}

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!

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.