SPICY PEAR AND DRIED CHERRY CHUTNEY

SPICY PEAR AND DRIED CHERRY CHUTNEY
(Makes 5 pints)

2 1/2 cups white wine vinegar
5 pounds hard, under-ripe pears
2 1/2 cups organic cane sugar
2 cups dried tart cherries
1 large Spanish onion, peeled and cut into 1/2-inch dice
3 cloves garlic, rubbed through a microplane grater
1 tablespoon dried red chili flakes
1 tablespoon kosher salt
1 tablespoon ground ginger

Sterilize six pint-size canning jars in a boiling water bath over high heat. Reduce heat to low, cover the pot and allow the jars to stand in the simmering water while you make the chutney.
Pour the vinegar into a large mixing bowl. Peel and core the pears and cut them into 1-inch dice. As the pears are cut, drop them into the vinegar; this will keep them from browning.
When all the pears have been cut, drain off the vinegar into a large preserving kettle or Dutch oven and stir in the sugar, the dried cherries, onion, garlic, chili flakes, salt and ginger. Bring the liquid to a full rolling boil and add the pears.
Stir the chutney uncovered over high heat for 15 minutes then reduce heat to low, cover the pot and simmer the chutney for another 15 minutes.
Transfer the chutney to the sterilized jars, cover them with new lids and return them to the boiling water bath and process for 10 minutes.

~Recipe from Canning Across America 

Cranberry Sage Chutney

6 Cups Cranberries, fresh 

1 1/2 cups Sugar

1  Orange - unpeeled, seeded, chopped

1 cup Orange juice

1 cup Onion - finely chopped (small)

1/4 cup Raisins

1/4 cup Slivered almonds

12  Dried dates - pitted, chopped

1/4 cup Chopped crystallized ginger

1/2 cup Cider vinegar

1 teaspoon Salt

1 teaspoon Ground mustard

3 tablespoons Chopped fresh sage - divided

Place the cranberries, sugar, orange, orange juice, onion, raisins, almonds, dates, ginger, cider vinegar, salt, mustard and 1 tablespoon of the sage in a non-aluminum saucepan and cook over medium-low heat, stirring until the sugar dissolves.

Increase the heat and boil until the berries "pop" and the mixture thickens slightly, 5 to 10 minutes. Add the remaining 2 tablespoons of sage.

The chutney will keep, refrigerated, for up to 6 months. Or ladle it into sterilized jars and can accordingly.

This recipe yields 1 3/4 quarts.

~Taken from the L.A. Times

Farmer' Wife Chutney Recipe

(This Chutney recipe is meant to be canned.) 4 cups chopped peeled cored pears - (abt 3 med) 2 cups chopped peeled turnips - (abt 2 large) 2 cups chopped onion - (abt 2 med) 1 3/4 cups dried currants 1 cup chopped seeded sweet red pepper - -- (abt 2 med) 1 cup chopped peeled cored tomatoes - -- (abt 2 large) 2 cups brown sugar 1 hot red pepper -- finely chopped 1 tablespoon mustard seed 2 teaspoons turmeric 1 teaspoon ginger 1/2 teaspoon pepper 3 cups cider vinegar, 5% acidity Prepare jars and closures according to manufacturer's instructions. Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot chutney into hot sterile jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.  This recipe yields about 3 pints. Use caution when cutting or seeding any hot pepper; wear latex gloves to prevent hands from being burned; avoid rubbing face or eyes.

Winter Squash Recipe Suggestions

Butternut Squash Soup with Apples and Bacon

Ingredients:

2 slc Bacon

1/2 med Onion, chopped fine (about 1/2 cup)

White and pale green parts of 1 large, chopped fine and leek, washed well (about 1 cup) ( If you don't have leeks, either leave them out entirely or use a mild green onion. Regular onions are not a good substitute)

1 lrg Garlic clove, minced

1/2 x Bay leaf

1 1/4 lb Butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)

1 med Granny Smith or other tart apple

2 cup Low-salt chicken broth

1/2 cup Water plus additional for thinning soup

2 tbl Sour cream or creme fraiche

Garnishes:

Sour cream or creme fraiche

Chopped unpeeled apple

In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

Add squash, apple, peeled and chopped, broth, and 1/2 cup water.

Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Whisk in sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Serve soup topped with crumbled bacon and accompaniments.

Makes about 4 1/2 cups.

Butternut Squash Soup with Toasted Sage and Croutons

Ingredients:

3 med or 2 large butternut squash, (4 lbs.)

OR acorn squash

28 oz canned vegetable broth, (1 quart.)

1 tsp coarse salt

1/4 tsp ground white pepper

4 tbl extra-virgin olive oil

OR

3 Tbs. vegetable oil and 1 Tbs. walnut

oil

24 x fresh small sage leaves

4 slc firm-textured white bread

For an extra-special touch toast the squash seeds to sprinkle over the soup. Rinse seeds, pat dry with paper towels, spread on a baking sheet and bake at 350F for 30 to 40 minutes, tossing occasionally. This make-ahead soup can be frozen for up to 1 month.

Preheat oven to 400F. Cut squash in half lengthwise and scoop out seeds; save seeds for toasting if desired (see above). Place squash halves cut side down on large baking sheet with sides. Bake until skins are browned and squash is tender, about 1 hour 10 minutes. Let cool slightly.

Scoop cooked squash from skins and transfer to large saucepan. Mash well with potato masher, then stir in broth and 2 cups water. Bring to a simmer over medium-low heat, stirring often. Season with salt and pepper and remove from heat. Soup should be as thick as tomato sauce-add up to 1 cup more water to thin if necessary. If you prefer a finer texture, cool slightly then puree soup in a blender or food processor. Let cool completely, transfer to container with lid and refrigerate at least 8 hours.

Up to 4 hours before serving, heat 3 tablespoons oil in a medium skillet over medium heat. Add sage leaves and cook until lightly browned, turning once, about 1 minute. Using tongs, transfer sage to paper towels to drain.

Reserve oil in skillet.

Trim crusts from bread, discarding crusts. Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make 32 croutons total.

Heat reserved oil in skillet over medium heat. Add half the croutons and cook, turning once, until golden on both sides, about 1 minute. Transfer to paper towels to drain. Heat remaining 1 tablespoon oil in skillet and cook remaining croutons as before.

Rewarm soup over low heat, stirring occasionally. Ladle soup into howls and scatter 3 toasted sage leaves over each portion. Garnish each with 4 croutons and serve hot.

Mexican Butternut Squash Soup

Ingredients:

2 tsp Olive Oil

2 cup Butternut Squash Peeled And Cubed

2 cup Chopped Onion

1 cup Chopped Red Bell Pepper

1 cup Chopped Celery

1/2 cup Poblano Peppers Seeded And Sliced

1 tsp Dried Oregano

1 tsp Chili Powder

4 cup Vegetable Broth

15 1/2 can Whole Kernel Corn, Frozen Thawed

1/4 cup Fresh Lime Juice

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.

Balsamic Glazed Roasted Sweet Potatoes and Butternut Squash

Ingredients:

4 lrg sweet potatoes peeled, and

cut into 3/4" by 3" cubes

1/4 cup olive oil plus more

1/4 cup balsamic vinegar plus more

2 tbl unsalted butter melted

2 tbl chopped fresh herbs such as

rosemary and thyme

Salt to taste

Freshly-ground black pepper to taste

2 med butternut squash peeled, seeded,

and cut into 3/4" by 3" cubes

1 sm arugula bunch washed, and

stems removed

Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.

In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.

Arrange the vegetables in a single layer on two 13- by 18-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 60 minutes, rotating the pans between the shelves halfway through roasting.

Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

This recipe yields 10 to 12 servings.

Growing your own....

The first year we started homesteading (back in 2000, before we got into organic farming for our living) we used a plan I found in a book about preservation that showed a chart for how much to plant to yield certain quantities, etc. and I planned an entire year around that garden. It was a 100 X 100 plot, which is not that large and we grew 4 seasons of veggies. 

The only things we bought at the store were whatever we could not produce ourselves. All organic, all fresh, all by our own hands. It required a lot of planning, a lot of work, etc. but we figured it was hours we would have spend working for someone else to earn money to buy what we were producing, so it was in essence our "jobs".  I calculated how much of our income would go toward just our food budget and we decided that the value of growing our food equaled a 20 hour work week (after calculating time spent and taxes paid). 

I don't think many people realize how much of their time at work goes just for paying for food.  Anyone who says that growing some veggies in the backyard is too time consuming  should think about how many hours they are away from their homes and families, just earning the money to feed them.  A backyard garden can be a family project and involve everybody and there is value in that, too.  From the time spent together to the lessons learned, it is a worthwhile project for any family. 

I preserved a good bit of the harvests and we ate almost exclusively from that patch for the entire year. Since I had grown up at my granny's side whenever she was canning, freezing, etc., much of what was required to do this was already something I had first hand experience with but it isn't that hard to learn. Most extension offices teach classes on preservation. 

I know we saved way, way more than $500 that first year. It also launched our careers for the next decade...growing certified organic produce. My husband passed away earlier this year but I will continue to grow organic food for a living. So when I say I know it can be done,, I am speaking from experience. It is also one of the most rewarding things you can do for yourself and your family.  In these days and times, it is nice to know that you can be proactive at being more self sufficient, even if you can only manage a few tomato plants on the patio.  

This is a picture of that original garden plot, expanded to 150 X 200 feet.  
Yellow Crookneck Squash planted in 150 foot rows. Next three rows are yellow wax beans and the final two rows are  specialty summer squash. We eventually expanded from this  small plot to include over 15 acres of organic vegetables, fruits, flowers and herbs.

TRIPPING AT THE SUPERMARKET

TRIPPING AT THE SUPERMARKET
I hate grocery shopping. It is exhausting for me to go to the grocery store, so I try not to go unless I absolutely have to because all I can think about are where the food came from. Who handled it, how far did it travel, is it imported and if so from where and is it fair trade, etc.. And I am buying organic foods, so I don't have to worry too much about "is it genetically engineered", since that is not allowed with certified organic foods (and the reason I am so vigilant about where my food originates). Imagine what I'd go through if I was buying conventional foodstuffs. 

Luckily, I rarely have to go for much more than milk, cereal and our beloved organic blue corn chips. Plus, I buy staples like grain products, rice, etc., in bulk, directly from the source in most cases. During our growing season, I preserve a lot of foods by canning, freezing and drying. I make relishes, ketchups, sauces, pickles, jams and jellies from things when they are at their peak. I know every ingredient that went into the end result, intimately.

Additionally, we have our own bee hives, chickens, buy local meats from neighboring farms, get our butter and cheese directly from Calico Dairy. We also attend the Davidson Farmer's Market (we are founding farmers and are vendors there) which runs year round, so I generally don't need very much thru the winter months.

 In our own late fall/winter garden each season, we usually have pac choi, mixed and head lettuces, arugula, several kinds of kale, cabbages, broccoli, spinach, chard and cress which we plant to eat fresh as long as they last, along with sweet potatoes and winter squash stored from earlier harvest. If the winter is mild, we would  be able to glean from this garden all winter or until it was regularly cold enough to freeze things. And we plant things that can withstand extremely low nighttime temps, provided the days warm up.  And still, even with all of the local bounty available at the Farmer's Market, and what we plant to see us through, there are times when I have to make a market run.

Another thing that wears me out at the market is that since I love to cook (and winter is the only time I really have time to seriously be in the kitchen), everything I see (except for paper products, etc.) is a potential ingredient for something tasty. So, I end up with total sensory overload and buy things that I have no idea how they got into the cart. I am also in the grocery store for hours sometimes because I read every label and
package to make sure I am getting what I am paying for. For example, I used to buy Silk Soy Milk because it was just a superior product to everything else I have available to me in my area. It was organic and although I have a corporate beef with Dean Foods, the owner of Silk Soy, it was my soymilk of choice (I am truly allergic, not lactose intolerant,  to cow's milk and grew up drinking goat's milk, which I never acquired a taste for, and soy milk for which I did.) I am still not too pleased with the "bait and switch" that the manufacturers of Silk Soy pulled with the organic labeling of their products, but since I know about it and what to look for, that eased my mind a teenytiny bit.

Because I do only buy organic, this can get quite expensive so a trip to the grocery store for me is an exercise in self-control. But, as I said earlier, I do have to go to the supermarket sometimes and recently, I went to Super Target, since they have the best selection of organic products in my immediate area. It is always like sticker shock on a new car every time I do go to shop and this most recent trip was not exception. It was off season for us, so I bought some things I would not normally buy.

• 2 medium sized Slicing Cukes (What a disappointment these things were. I cut the first one and it had a big hard mass of seeds in the middle that I couldn't even cut with a knife and we threw it out. The other one was dry and yellow inside, even thought the outside looked perfect.)
• 1 Pgk (7 Small) Tomatoes (Campari's, about the size of a pingpong ball)
  12 ounces was the pkg wgt. These are the only tomatoes I will buy that I didn't grow and only when I am desperate for a fresh tomato. They were quite tasty but they didn't go very far.
• 1 Med. Yellow Squash and 1 Med. Zuchinni (pkgd. together - not quite 1# wgt. We had 2 meals from those.)
  
• 4 avocados (which were partially black inside...yuck...I made gray guacamole...tasted okay but looked horrendous)
• 1 lb bag of green onions 
• 2 pkgs organic cheddar cheese (8 slices per pkg.)
• 1 Amy's Spinach Pizza (on sale so we indulged)
• 2 bags organic frozen french fries (don't ask) 
• 1 lb bag carrots (there are 5 carrots in the bag) 
• 1 head of broccoli  (cold killed ours early)
• 2 boxes of organic oatmeal (on sale) 
• 1 Pkg of 6 flatbreads 
• 2 pkgs shredded organic cheddar cheese (likewise on sale and an indulgence) 
• 1 Jar of organic peanut butter (staple)
• 1 lb organic butter (staple) 
• 3 lb. bag of onions (staple)
• 5 lb bag of russet potatoes (staple)
• 1 Jar of non-organic Mayo (staple)

(Note: Everything I bought was certified organic, except for the mayo...hard to find organic mayo that doesn't taste like Elmer's glue, or at least what I imagine it tastes like. The staples will last us a while. They were out of those blue corn chips I mentioned.)

That is the entire list of what we bought. If it looks like a lot, it isn't. Everything listed above fit into 3 bags...and the total was $106.87. That means that the average cost of each item listed was $3.34 (of course some were more, some were less...but that is the average.) I think if I had been buying conventional food, I could have gotten 2 or 3 times as much for my money but I would have stressed so much over it that it wouldn't have been worth it.


Another thing that happens when I go to the supermarket is that I watch people more than I intend to, I think. Good thing I am discreet about it, although I have been known to volunteer information if someone is looking at an organic product and looks confused. Like the other day, there was a man looking at the soy milk in the cooler and he looked really confused so I kind of sidled up to him and asked him which was his favorite. He said he thought he liked the Silk Soy the best (see....) but he thought it was organic and he didn't see the label on it anywhere. So, seeing my opening, I told him about how the company had repackaged the organic Silk products but basically just took the green certified organic label off the non-organic products, leaving the cartons looking exactly like they did originally. I also said that many of their customers were really upset about this (remember the previous comment about the "bait and switch" that peeved me) but since the label did say that the soybeans were domestically grown and non-GMO, I was still buying it.


I am also a bit obsessed with what other people have in their carts and it hurts my soul to see what is being fed to children. Adults have the ability to choose what they eat and I feel bad for them, too, but not as much as for the little people. That day at Super Target,  I was kind of on the same route around the store as a youngish woman with three small children. Bless her heart, she had her cart jam packed with Cheetos, sugary cereals, loaves of white bread, sodas, frozen pizzas and other processed and packaged foods. Not a single fresh fruit or vegetable or anything that I would consider healthy in the whole cart. And I left the store at the same time she did, so I am pretty sure that she was not going to head back around to the produce section of the store. 


I know it is partially an economic thing, the reason we buy such horrible foodstuffs, but I think it there are a lot of other factors in play.  It saddens me to think that she could have done so much better for her children with just a little guidance. Too bad American food manufacturers don't take more responsibility for what they are stocking the   shelves these days. 

This article was written just over 18 months ago and was taken from my Simply Sustainable blog site. 

Copyright 2009 Suzanne R. Ballard

Chile-Glazed Sweet Potatoes with Cinnamon and Orange

At our farm, we grew about an acre of organic sweet potatoes every year and we got really tired of the usual sweet potato casserole recipes.  I ran across this one and it has now become a favorite.  Also, it is from one of my favorits chefs, Rick Bayless. Since Rick is a stickler for authenticity he mentions a lot of ingredients you may not be familiar with or have access to but you can make do with whatever reasonable substitute you have.  Even if you just make your own version of this, it is muy delicioso.  

[Text and Recipe excerpted from Rick Bayless’s Mexican Kitchen: Capturing the vibrant flavors of a world-class cuisine.(Scribner) and FronteraKitchens.com website.]

 (This recipe also seems very long, but it is actually quite simple.)

"This casserole has all the homey appeal of the sweet, crusty, orange-scented, sweet potatoes most of us put on our Thanksgiving tables. But keep in mind that these are Mexican--robust with chile, tempered with honey, perfumed with herbs and spices. Vegetables stewed in a rich and robust red chile sauce, either as a taco filling dusted with crumbled aged cheese or as a vegetable main course (customary for fast days on the Church calendar), are deeply rooted in Mexican cuisine." 

Serves 6 to 8 as an accompaniment

To make 2/3 cup Sweet-and-Spicy

Ancho Chile Seasoning Paste:

5 garlic cloves, unpeeled

6 medium-to-small (a scant 3 ounces total) dried ancho chiles, stemmed and seeded

1 teaspoon dried oregano, preferably Mexican

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

A generous 1/4 teaspoon black pepper, preferably freshly ground 

A generous 1/8 teaspoon cloves, preferably freshly ground 

1/2 cup chicken broth or water

********************************

3 pounds (about 5 medium) sweet potatoes, unpeeled

1 tablespoon finely chopped orange zest (orange rind only), plus some thinly-slivered zest for garnish

1/2 cup fresh orange juice

2 tablespoons honey

Salt, a generous teaspoon

2 tablespoons melted butter or olive oil (optional), plus a little extra for the pan

A few tablespoons chopped cilantro, for garnish

1 or 2 tablespoons Mexican Thick Cream, crème fraîche or sour cream thinned with a little milk, for garnish

1. Making the Sweet-and-Spicy Ancho Chile Seasoning Paste.

Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they’ll blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate for 30 minutes, stirring regularly to insure even soaking. Drain and discard the water. Combine the oregano, cinnamon, black pepper and cloves in a food processor or blender, along with the chiles, garlic and broth or water. Process to a smooth puree, scraping and stirring every few seconds. (If the mixture just won’t go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a small bowl.

2. Assembling the dish.

Slice each of the sweet potatoes into 4 lengthwise wedges. Lightly butter or oil a 13x9-inch baking dish, and lay in the sweet potatoes in a single layer. Combine the chile seasoning paste with the orange zest, orange juice and honey. Taste and season with salt (it should taste salty, since this is the seasoning for the potatoes). Spoon evenly over the sweet potatoes.

3. Baking the potatoes.

Turn on the oven to 350 degrees. Drizzle the sweet potatoes with the (optional) butter or oil, cover with aluminum foil and bake for 45 minutes or until the potatoes are almost fork-tender. Raise the oven temperature to 425 degrees, uncover the potatoes, baste with the juices and bake until the potatoes are nicely glazed and the sauce reduced to a medium-thickness, about 10 minutes. Sprinkle with slivers of orange zest, chopped cilantro and a drizzle of cream if you wish, and it’s ready to serve.

Advance Preparation:

The seasoning paste may be made a week or so ahead. The potatoes can be assembled through Step 2 several hours in advance, or they can even be baked and reheated. Garnish right before serving.

Daikon Radishes

We grew daikon radishes at our farm for years. There are many varieties, some which are huge and some which ca be quite small and delicate. For those of you who don't like radishes, before you judge these, give them a change. Many of them are very different from the little round radishes you find at the salad bar.

The word Daikon is a combination of two Japanese words: dai (meaning large) and kon (meaning root). Daikon is a root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical. They are also in the plant family Brassicaceae, which makes them related to broccoli, kale, etc. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

Culture is similar to the common radish, except that daikons are bigger and need more space and a longer growing season. A deep, loose, moist, fertile soil is required. Plant in late winter or early spring for spring and summer use and in July for fall harvest.

Chinese radishes can be found on the market 12 months out of the year, especially in areas having an Oriental population. As with any root crop, look for Chinese radishes that are free of growth cracks and bruises with firm and crisp roots. Chinese radishes keep well in refrigeration if they are placed in a sealed container or plastic bag to maintain high humidity.

This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness).

For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.


Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

 (Info source  www.whatscookingamerica.net website)


Daikon seeds can also be sprouted for a wonderful, tangy addition to your salads, sandwiches and are sometimes served with sushi. Just make sure that you purchase organic, non treated seeds to sprout.

I did not include recipes for daikon since they are generally used raw. However, if you search recipe sites for Japanese and/or recipes containing daikon, you will be surprised at how versatile this veggie can be.

Sakurajima Daikon ( from Wikipedia)

Greek greens and sweet onion pie

Greek pie crust

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
3 tablespoons olive oil
3/4 cup water

Equipment: 9- or 10-inch tart, pie or springform pan.
In a bowl, mix together flour, salt and baking powder. Make a well in the center and add olive oil and water. Mix together with a fork. The dough should come together in a ball. Do not overmix.
Pour dough out of bowl onto a lightly floured surface and knead just until smooth, about 1 minute. Divide dough into halves. Press each half into a circle, about 4 inches in diameter. Wrap in plastic and refrigerate at least 15 minutes.
When ready to bake, roll out one piece of dough onto a lightly floured surface, into a thin 12-inch round. Spray or brush pan with olive oil. Line pan with dough.

Filling

2 to 2 1/2 pounds chard or other mild greens like spinach, amaranth, stems removed
2 tablespoons olive oil
1 large sweet onion, chopped
2 to 3 garlic cloves, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3 eggs, beaten
1/4 pound feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of water to a rolling boil. Add greens and 1 tablespoon salt. Cook for 2 minutes, or just until tender. Using tongs or a slotted spoon, transfer greens to a bowl of cold water, then drain. Thoroughly squeeze excess water from greens, then chop.
Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat, add onions and garlic, and cook until soft, about 5 minutes. Stir in greens and herbs, long enough to coat with oil. Remove from heat.
Beat eggs in a large bowl. Remove 2 tablespoons of beaten eggs for brushing the crust. Add feta and greens, mix well and season with salt and pepper.
Pour filling into pan, covering surface of the bottom dough layer. Roll out second piece of dough and place over filling. Pinch top and bottom dough edges together, crimping edges around rim of pie.
Brush top with reserved egg, and with a paring knife, make a few incisions on top to release steam. Bake 40-50 minutes, until crust is golden. Cool slightly. Slice into wedges, warm or at room temperature.
Makes six servings.

Cabbage and Brussels Sprouts

No, Brussels sprouts are not little baby cabbages, even though they certainly look like they are. They are the a cultivar of wild cabbage. 


Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were cultivated in Belgium as far back as 1200, hence the name (Brussels is capital of Belgium). They were first grown commercially in Belgium in the 1580s, now they are cultivated all over Europe.The first written reference dates to 1587. During the 16th century they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.


Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans.


Production of Brussels sprouts in the United States began around 1800, when French settlers brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently there are several thousand acres planted in coastal areas of San Mateo, Santa Cruz, and Monterey Counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June.


Much of the United States production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers and rich soil abounds and to a lesser degree on Long Island, New York.


Brussels sprouts are ideally suited to cold frosty winters, as they produce their crops from late October to early March. In the home garden, they can be grown in late fall, into and over winter because Brussels sprouts are best after a heavy frost, according to my grandmother. (We had these when I was growing up and I remember seeing them still green and growing in the garden, even after a blanket of snow.)


Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stir frying does not result in significant loss. Brussels sprouts are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Kohlrabi

This unusual looking veggie comes in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. They are usually eaten raw, just peeled, sliced and added to a salad, but they are also delicious cooked. I couldn't find a better source for recipes for this veggie that Simply Recipes, so here it a link to that page. Click Kohlrabi Recipes to get recipes.




I have made the one below and I like it very much, although it calls for a lot of ingredients and I made it when I was growing most of them, not purchasing them, but the recipe might give you a good place to start on your own version.  Personally, I still prefer to eat kohlrabi just peeled, sliced and salted a little. (I originally found this recipe at the VegParadise website.)

KOHLRABI SIAM CHOPPED SALAD
4 kohlrabis, about 2 to 2 1/2" in diameter
3 green onions, chopped
1/4 lb.(113 gr) snow peas, chopped
1 1/2 C.(355 ml) Napa cabbage, chopped
1/2 red bell pepper, cut into fine julienne about 1" (2.5 cm) in length
1/2 to 1 fresh pasilla pepper, diced or 1/8 t. crushed pepper flakes
1 or 2 cloves garlic, finely minced
1/2" (1 cm) piece ginger, peeled and grated
2 T. toasted sesame seeds
3 T. organic canola oil
2 t. sesame oil
Juice of 1/2 lemon
Dash of rice vinegar
Salt and freshly ground pepper to taste
Black sesame seeds
2 T. minced green onions


Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors.
Garnish top with black sesame seeds and minced green onions. Best if made several hours ahead to allow dressing to penetrate vegetables. Serve as a salad course or a side dish. Serves 4.

Cresses

Cauliflower

Mustards and Turnips

Canola, Collards and Kale

I have included these three on one page because the cooking method for them is identical.

Broccoli and Broccoli Raab

Additional Nutritional Information

Cole Crops-Broccoli, Brussels Sprouts, Cabbage, Canola, Collards, Kale and Kohlrabi, Mustard, Turnips and Watercress

"The terms "cold" and "cole" sound the same but have different meanings. "Cold" of course refers to temperature. "Cole" refers to any of various plants belonging to the Cruciferae (and the Brassicas) or mustard family. Even though you might not be familiar with the impressive scientific name or enjoy eating mustard you are certainly familiar with other members of this family.

The mustard family includes cool season crops such as Brussels sprout, cabbage, cauliflower, collards, kale, kohlrabi, mustard, broccoli, turnips and watercress. All of these familiar garden crops can trace their history to a common ancestry of wild cabbage originating in the Mediterranean and Asia Minor area. The close kinship of these crops enable diversified usage of plant parts. For instance, Brussels sprout plants are grown by most gardeners for a miniature heads (sprouts) which develop in the axils of the leaves. However, the leaves of Brussels sprouts are considered by some to be milder and sweeter than those of the collard which is especially grown for leaf production. Most gardeners are familiar with the fact turnips can be grown for the greens (leaves) or for the turnip roots. In other words, when growing a member of the Cruciferae family the saying "what you see is what you get (to eat)" truly applies!

This group of cole crops enjoy cool seasons and are somewhat cold tolerant. Cabbage for instance can withstand frost down to 20 degrees or even 15 degrees F. Cauliflower and chard are more sensitive to cold than broccoli, collards, kale, kohlrabi, or mustard. The conditioning of the plants as influenced by weather conditions prior to exposure to cold temperatures determine plant survival. Maturity of the plant also has much to do with the amount of cold which cole crops can survive. When broccoli plants have produced buds, even a light frost may cause considerable damage since clusters freeze, turn brown and ultimately rot.

The cole crops grow best at a monthly mean temperature of 60 to 70 degrees F. This occurs when temperatures are 80 degrees F. or less during the day and 60 degrees F. or less during the night. In most parts of Texas these ranges occur in October- November. In order to produce the best quality of the slower maturing cole crops, Brussels sprouts, cabbage, cauliflower and broccoli should be planted in gardens in August or early September. These crops can be directly seeded or transplanted into the garden area. Faster maturing cole crops such as collards, kale, kohlrabi, mustard, and turnips can be directly seeded into the garden as late as September. Of course, when you plant depends on where you live.

When you plant cole crops in the garden you are investing in a healthful life. Gardeners are in the business of producing health foods even though they may not know it. Vegetables contain essential elements for health and the enjoyment of eating fresh garden vegetables makes health fun. Exactly how necessary are vegetables to the healthy body? Some animals can synthesize vitamin C, but man, apes, birds, and a few other animal species lack this ability. Vitamin C cannot be stored in the body, making a daily supply essential to good health.

Cabbage is high in vitamin C, and Germans are known as "krauts" because they have traditionally consumed large quantities of this vegetable. Broccoli, collards, and other vegetables of the cabbage family are rich in vitamin C, as are leafy vegetables such as kale and turnip greens supply carotene, which the human digestive system converts to Vitamin A.

Proteins are nitrogenous compounds which are composed of amino acids. All vegetables provide some protein. The percentage protein in vegetable legumes is as high or higher than that of meat. Even non-legume vegetables such as sweet corn, Brussels sprouts, collards, and kale contain more protein than does milk."

The above was taken from the Texas A&M website because I could not have said this any better. In our climate, any or all of the following can be planted in late summer for a fall harvest that will usually last well into the winter. My grandmother used to grow Brussels Sprouts and she always said they were never good until after it has snowed on them a time or two.  I believe it because I grew up eating them, from her garden and they continue to be one of my favorite veggies, although none have ever been as good as I remember hers being.


Because these vegetables tend to be strongly flavored  and many people shy away from them for that reason, which  I think is a huge mistake. Along with the nutritional powerhouses described above, these veggies are a great source of natural sulphur, a necessary nutrient for the growth of new cells (think anti-aging).  I have included links below to additional info about individual varieties, as well as some recipes that might just change your mind about them. Just click on the name of the cole veggies below to see more.




Broccoli and Broccoli Raab
Brussels sprouts
Cabbage (green and red)
Canola
Cauliflower
Collards
Kale
Kohlrabi
Mustard
Turnips
Water Cress and "Creasy Greens"

Gifts for Friends Who Don't Cook 2

Pasta Soup Mix in a Jar
Ingredients:
1/2 cup macaroni
1/4 cup dried lentils
1/4 cup dried, chopped mushrooms
2 tablespoons Parmesan cheese, grated
1 tablespoon onion flakes
1 tablespoon chicken soup base
1 teaspoon dried parsley
1/2 teaspoon oregano
1 dash garlic powder
Mix Parmesan cheese, onion flakes, soup base, parsley, oregano
and garlic powder together in a small bowl.
In a one pint jar, layer ingredients in this order:
Spice mixture
Macaroni
Lentils
Mushrooms
Store with tightly sealed lid, until needed.
Attach the following recipe with a hang tag to give as a gift:

Basic Pasta Soup Combine contents of jar with 3 cups water in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer for 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.

Texas Ranger Nine Bean Soup Mix in JarsIngredients:
1 pound black beans
1 pound red kidney beans
1 pound barley pearls
1 pound pinto beans
1 pound Great Northern beans
1 pound navy beans
1 pound lentils
1 pound yellow split peas
1 pound green split peas
1 pound black-eyed peas
Mix all together and pour into a pint-size Mason jar. Or you
can layer the ingredients one at a time.Tie them with a raffia bow,
decorate the jars if you like and and give as gifts.
Attach the following to a gift tag: 

Texas Ranger Nine Bean Soup Mix in a Jar 2 to 3 cups Texas Ranger Nine Bean Soup Mix 1 pound ham, diced 1 large onion, chopped 1 clove garlic, chopped 1 (10 ounce) can Ro-tel tomatoes and green chiles 1 (16 ounce) can tomatoes and liquid, broken up Salt and pepper, to taste Wash and sort beans. Place in a Dutch oven and cover with water 2 inches above beans. Let soak overnight. Drain beans. Cover with water, and add the other ingredients. Bring to a boil, reduce heat and simmer, covered, for about 2 hours until the beans are done. Stir occasionally to prevent sticking. Add some more water if thickens to much. Adjust seasonings if desired. Alternative cooking method: Wash and sort beans, place all ingredients in slow cooker cover with water andand cook on low setting overnight (or for 8 hours).

Heavenly Garlic Bagels Mix in a Jar
This is great for friends who have bread machines. If no bread machine,
you can still use this mix to make great bagels.
And homemade bagels are so much better than storebought ones,
totally worth the effort. If giving this as a gift,
you might want to give to more accomplished cooks. Ingredients:
3 cups flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon parsley flakes
1/4 teaspoon paprika
3 1/4 teaspoons active dry yeast (get a non-GMO one)
Place yeast into a small zip baggie and set aside, or set aside
a pre-packaged envelope of yeast. Mix and place remaining ingredients
into a quart-size jar. Lay baggie of yeast on top of mix and apply lid.
Attach the following instructions to the jar if giving as a gift:

Heavenly Garlic BagelsPlace all ingredients of the jar plus 1 1/8 cups water into a large bowl. Mix throughly, but do not overmix. Allow to rise in a warm place covered. Punch down the dough but do not let it rise again. Remove and set aside two 1/4-inch balls of dough. You will use these later to determine if it is time to boil your bagels. If the dough pops to the top of the boiling water right away, you are ready! Place dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball, and slowly stretch dough into a bagel shape. Leave bagels to rise once more on same floured surface, lightly covered with a towel. While bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 tablespoon sugar to boiling water and stir to dissolve sugar. Drop first dough ball (you set these aside earlier) into boiling water, using a slotted spoon. If first ball does not pop to surface, wait a bit and drop in the second ball. If it pops to the surface, it is time to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes, then remove from water and cool on a wire cooling rack for 1 minute. Brush each bagel with an egg wash (1 egg plus 1 tablespoon water) and sprinkle with sesame or poppy seeds, or a mixture, if desired. (Nonstick cooking spray may be substituted for egg wash.) Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal (can use greased baking sheet), for 12 to 15 minutes or until golden brown. Variation: Sprinkle with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor.

Ultimate Buttermilk Pancake and Waffle Mix
Makes 4 quarts of wonderful mix to give as gifts. You could combine
this with the Blueberry Lavendar Orange syrup or one
of the other marmalades found here.
This recipe would be relatively easy to make with organic ingredients.Ingredients:
8 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cups buckwheat flour
1 cup corn flour
1/2 cup stone ground cornmeal
1/2 cup instant oatmeal, powdered in blender
2 cups buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cup vanilla powder
1 1/4 cups granulated sugar
3 tablespoons salt
2 tablespoons malt powder (optional)
In an extra large bowl, using a strong wire whisk, blend all-purpose flour,
whole wheat flour, buckwheat flour, corn flour, cornmeal, powdered oatmeal,
baking powder, baking soda, vanilla powder, sugar, salt and malt (if using).
Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit)
and store in a cool, dry place for up to one year.
NOTE: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to
refrigerate this mix if you do not have a very cool place to store it.
Attach the following instructions on a gift tag:

Please refrigerate this mix until used. Ultimate Waffles or Pancakes 1 cup Ultimate Pancake and Waffle Mix 1 egg 1/2 to 2/3 cup water 2 tablespoons vegetable oil In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion.