tag:blogger.com,1999:blog-77519158015082713642024-03-12T22:49:05.388-05:00Preserving Food Traditionsa diary of my preserving and cooking activities using local foods--methods, tips, recipes and booksPreserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-7751915801508271364.post-72182652373670431022016-08-25T15:43:00.002-05:002016-08-25T15:43:52.740-05:00<span style="font-family: Times New Roman;">
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Fermenting<o:p></o:p></span></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Kefir
– a ferment that colonizes your gut with good bacteria <o:p></o:p></span></span></u></b></div>
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<span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Method:<span style="mso-spacerun: yes;">
</span>Add grains and ¼ cup sugar to one quart of unchlorinated water in glass
mason jar.<span style="mso-spacerun: yes;"> </span>Screw lid on.<span style="mso-spacerun: yes;"> </span>Place where temp is from 68-78 degrees for 24
hours.<span style="mso-spacerun: yes;"> </span>Store in fridge one year.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;">Flavored Kefir:</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><span style="mso-spacerun: yes;"> </span></span></b><u><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;">Second culturing increases nutrient
content of kefir.</span></u><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Milk or water kefir can be flavored with
fruit, juice, spices.<span style="mso-spacerun: yes;"> </span>Add directly and place
back in fridge; or, for added nutrients, let sit out overnight for a second
ferment. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Kombucha</span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"> – combines with toxins in body and changes them
for easy elimination<o:p></o:p></span></u></b></span></div>
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<span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Put 3 quarts of non-chlorinated water to
boil on stove.<span style="mso-spacerun: yes;"> </span>When water is hot, add
one cup of sugar and stir to dissolve.<span style="mso-spacerun: yes;">
</span>Heat water to boiling.<span style="mso-spacerun: yes;"> </span>Add 4-5
teabags and allow to steep until mixture cools completely.<span style="mso-spacerun: yes;"> </span>Remove teabags and put tea in gallon glass
jar.<span style="mso-spacerun: yes;"> </span>Add the SCOBY and one cup of
fermented kombucha from a previous batch.<span style="mso-spacerun: yes;">
</span>Cover top of jar with coffee filter secured by a rubber band.<span style="mso-spacerun: yes;"> </span>Put in dark and warm place (68-78 degrees) to
ferment.<span style="mso-spacerun: yes;"> </span>Check after 10 days, it should
taste a bit tart with little or no remaining sweetness from the sugar.<span style="mso-spacerun: yes;"> </span>Remove SCOBY to a new jar with one cup of fermented
kombucha.<span style="mso-spacerun: yes;"> </span>Put secure lid on and store on
shelf in cupboard.<span style="mso-spacerun: yes;"> </span>Place fresh-made
kombucha in fridge.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="text-decoration: none;"><span style="font-family: Calibri;"> </span></span></o:p></span></u></b></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Fermented
Veggies</span></u></b><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"> </span></u><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Prepare veggies by washing in cold
water, shredding, slicing, chopping or trimming.<span style="mso-spacerun: yes;"> </span>Prepare basic brine dissolving 2-3<span style="mso-spacerun: yes;"> </span>TB sea salt and 2 tsp. sugar (opt.) per quart
of unchlorinated water.<span style="mso-spacerun: yes;"> </span>Use lesser
amount of salt for thinly-sliced or shredded veggies.<span style="mso-spacerun: yes;"> </span>Pack veggies into jar or crock and cover with
brine.<span style="mso-spacerun: yes;"> </span>Place follower (and weight if
necessary) atop so veggies are under brine.<span style="mso-spacerun: yes;">
</span>Ferment for 3-7 days, according to recipe.<span style="mso-spacerun: yes;"> </span>Check for desired sourness and submerged
veggies.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;">Storage:</span></b><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Fermented Veggies will keep
for 6-24 months in the fridge.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Calibri;"><o:p><span style="text-decoration: none;"><span style="font-family: Calibri;"> </span></span></o:p></span></u></b></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Homemade
Vinegar</span></u></b><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-hansi-font-family: Calibri;">:<span style="mso-spacerun: yes;"> </span>Put any fruit scraps in food-safe container,
add: 1/4 cup sugar dissolved in one quart unchlorinated water (until fruit is
covered).<span style="mso-spacerun: yes;"> </span>Can add mother from previous
batch to give a good start.<span style="mso-spacerun: yes;"> </span>Cover top
with cloth to keep fruit flies out.<span style="mso-spacerun: yes;"> </span>Let
sit one week, strain and place cloth atop and let sit 3 more weeks, bottle and
store in dark.<span style="mso-spacerun: yes;"> </span>Use for salads, dressings
& cooking.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 14pt; line-height: 105%;"><span style="font-family: Calibri;">Bread from Poolish<o:p></o:p></span></span></u></b></div>
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<span style="font-size: 12pt; line-height: 105%;"><span style="font-family: Calibri;">To poolish add:<span style="mso-spacerun: yes;"> </span>12 oz liquid (ale, brine or other non-dairy),
3 cups flour (can add ½ cup of any other flour esp. if adding egg), ¼-1 tsp
yeast, 1-1/2 tsp salt, 1 egg <o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 105%;">Method - </span></u></b><span style="font-size: 12pt; line-height: 105%;">Mix well and remove approx. ¾ cup for future recipe (dough
will be soft/sticky), Put in greased pan, oil top & put cloth atop., Let
sit at room temp.,<span style="mso-spacerun: yes;"> </span>After 8+ hours, put
in 350 preheated oven and bake 30-45 min.</span><span style="font-size: 12pt; line-height: 105%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></div>
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</span>Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com1tag:blogger.com,1999:blog-7751915801508271364.post-38971879033764786632016-08-25T15:27:00.001-05:002016-08-25T15:27:32.232-05:00<br />
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<b><u><span style="font-family: "times new roman" , serif; font-size: 16pt;"><span style="color: #783f04;">ROOT
CELLARING<o:p></o:p></span></span></u></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p> </o:p></span></b></div>
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<b><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">Up to One Month<o:p></o:p></span></u></b></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Broccoli (2 weeks), Brussel Sprouts, Cauliflower<span style="mso-spacerun: yes;"> </span>(3 wks), Melons (2-3 weeks)<o:p></o:p></span></div>
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<b><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">One-Two Months</span></u></b><span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Pumpkins<o:p></o:p></span></div>
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<b><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">Two-Four Months</span></u></b><span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Cabbage(s), Kohlrabi, Parsnips, Pears, Rutabagas,
Sweet Potatoes, Turnips<b><u><o:p></o:p></u></b></span></div>
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<b><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">Four-Six Months</span></u></b><span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Apples, Beets, Carrots, Chili Peppers, Garlic,
Horseradish, Leeks, Onions, Potatoes, Squash<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p> </o:p></span></div>
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<b><u><span style="font-family: "times new roman" , serif; font-size: 14pt;">Short-term Kitchen Storage<o:p></o:p></span></u></b></div>
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<b><span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;">Store these in a cool area (a little less
than room temp), away from bright light</span></b><span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;">:
Onions, potatoes, sweet potatoes, rutabaga, winter squash.<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;">Store in a closed plastic bag or crisper
in the refrigerator</span></b><span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;">:<span style="mso-spacerun: yes;">
</span>Asparagus, beans, beets, broccoli, cabbage, carrots, cauliflower,
celery, cucumbers, greens, leeks, parsnips, peas if shelled, peppers, radishes,
scallions, turnip, zucchini<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;">Store at room temperature:</span></b><span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>tomatoes<o:p></o:p></span></div>
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<span style="color: black; font-family: "times new roman" , serif; font-size: 12pt;"><o:p> </o:p></span></div>
<span style="font-family: "times new roman";">
</span><b><span style="font-family: "times new roman" , serif; font-size: 14pt;">Three environments will accommodate a wide variety of
veggies/fruits:<o:p></o:p></span></b><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">(<b>1)<span style="mso-spacerun: yes;"> </span><u>Very
cold/Near freezing (35-40 F), damp (80+ humidity) and dark</u>.<span style="mso-spacerun: yes;"> </span></b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Beets, <span style="mso-tab-count: 1;"> </span>Broccoli, Brussel sprouts,
cabbage, carrots, cauliflower, horseradish, kohlrabi,<span style="mso-spacerun: yes;"> </span>leeks, parsley, potatoes, rutabagas,
turnips, pears and apples<span style="mso-spacerun: yes;"> </span>(see “Apples”
note<span style="mso-spacerun: yes;"> </span>below)<o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 12pt;">(2)<span style="mso-spacerun: yes;"> </span><u>Cool (35-50) and dry
(60-70% humidity) and dark<span style="mso-spacerun: yes;"> </span><o:p></o:p></u></span></b></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">This environment can be achieved by putting produce in a paper bag in a
cold closet or a dry cold basement room or an insulated dry garage.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><span style="mso-tab-count: 1;"> </span>Garlic, onion<o:p></o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<b><span style="font-family: "times new roman" , serif; font-size: 12pt;">(3)<span style="mso-spacerun: yes;"> </span><u>Mild (45-65) and dry<span style="mso-spacerun: yes;"> </span>(60-79% humidity)<o:p></o:p></u></span></b></div>
<span style="font-family: "times new roman";">
</span><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">A little below room temp.<span style="mso-spacerun: yes;">
</span>Kitchen closet or shelf adjacent to an outside wall.<span style="mso-spacerun: yes;"> </span>Put on shelves not-touching each other.<o:p></o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><span style="mso-tab-count: 1;"> </span>Squash, pumpkin, sweet
potatoes, chili peppers<o:p></o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p> </o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<b><i><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">Apples:</span></u></i></b><span style="font-family: "times new roman" , serif; font-size: 12pt;"> Apples should be
stored separately as they will cause other produce to spoil sooner.<o:p></o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p> </o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<b><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">Very Cold Environments</span></u></b><span style="font-family: "times new roman" , serif; font-size: 12pt;">:<span style="mso-spacerun: yes;"> </span>an unheated garage, entryway,
basement room, window well or stairwell; an insulated box buried and covered
with straw; an unused refrigerator buried on its side with vent pipe (latches
removed);<span style="mso-spacerun: yes;"> </span>a hole lined with hay bales
and holding lidded food-service buckets;<span style="mso-spacerun: yes;">
</span>an above-ground box surrounded and covered with hay bales.<span style="mso-spacerun: yes;"> </span>Visits and food checks can be limited to once
per week.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: "times new roman";">
</span><br />
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<b><u><span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">Note</span></u></b><b><span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">:<span style="mso-spacerun: yes;"> </span>If veggies or
fruit freeze, they can be used in cooking (soups, stews, casseroles).</span></b><o:p></o:p></div>
<span style="font-family: "times new roman";">
</span>Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-73240948766449266302013-04-17T20:43:00.001-05:002013-04-17T20:43:48.853-05:00Rommegrot My Norwegian heritage makes this a traditional dessert for holidays. It's actually a porridge and can be enjoyed for breakfast or as a first course for a hearty Winter meal. It's always a treat prepared in any manner.<br />
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<strong><em><span style="color: #b45f06;">With butter and cinnamon sugar atop--</span></em></strong></div>
<div style="text-align: center;">
<strong><em><span style="color: #b45f06;">mmmm--so comforting!</span></em></strong></div>
<div style="text-align: center;">
<strong><em><span style="color: #783f04;"></span></em></strong> </div>
<span style="color: #b45f06;"><u>Rommegrot</u></span>
<br />
<span style="color: #b45f06;">2 sticks butter</span><br />
<span style="color: #b45f06;">3/4 cup flour</span><br />
<span style="color: #b45f06;">Melt butter in large pan. Mix in flour and
cook until bubbly. Stir constantly.</span><br />
<span style="color: #b45f06;"></span><br />
<div>
<span style="color: #b45f06;">In another container heat 1 quart whole milk and 1 cup 1/2 & 1/2.
Bring to a boil and gradually add to above mixture. Cook until thick. Add 3/4
cup sugar and cook and stir a bit longer.</span></div>
<div>
<span style="color: #b45f06;"></span> </div>
<div>
<span style="color: #b45f06;">Serve with sugar, cinnamon and butter</span></div>
<div>
<span style="color: #b45f06;"></span> </div>
<div>
<span style="color: #b45f06;"><em>Hint:</em> Start the milk mixture first since that takes longer to come to a
boil.</span></div>
Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com1tag:blogger.com,1999:blog-7751915801508271364.post-46967684474892089722013-04-17T18:36:00.000-05:002013-04-17T18:36:09.242-05:00Sprouting SeedsSprouting seeds and grains increases their vitamin and carotene content. It activates helpful enzymes, neutralizes enzyme inhibitors and inactivates carcinogens. They are an excellent aid to digestion. Most any organic seeds or grains can be sprouted and they can be used in a variety of ways--atop salads, sandwiches and vegetable dishes; in soups, stews and casseroles; and added to breads and baked goods. They should be eaten both raw and lightly steamed; overconsumption of raw sprouts can irritate the stomach. Sprouting is simple: Put grains in a mason jar with a screen for the top. Add filtered water and soak the grains overnight. Continue to rinse and drain the grains by setting the jar at an angle so water leaks out and air can circulate. The grains should be kept moist, not soaking in water. They will begin to sprout in 3-4 days. Continue rinsing and draining until they reach their desired height for you. Store them in the fridge.<br />
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<strong><span style="color: #073763;"><em>Rinsing a "cornucopia" of seeds</em></span></strong></div>
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-49065323584373179072013-03-18T15:01:00.000-05:002013-06-10T13:28:33.961-05:00My Food BibleI was gifted this book over ten years ago by one of my organic farmers, <em>Diane Leonhardt of Natures Little Farms</em>. It is <em><strong><u>Nourishing Traditions</u></strong> by <strong>Sally Fallon. </strong></em>I have since kept it handy, used it as my main resource for nutrition and tried many of the food processes and recipes in it. Lately, I have revisited this book to read it cover-to-cover as a refresher course. I am so glad to rediscover what a treasure trove this book is for a healthy lifestyle. I have recommitted myself to the ingredients and methods she describes. (My more-recent blogs are an indication.) I recommend this book for anyone striving for excellent health. At the very least, your health will greatly improve by eliminating the refined-foods we have become accustomed to in our diets, and following her advice. <br />
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<a href="http://4.bp.blogspot.com/-jCusorJZixM/UXBQCDaniII/AAAAAAAAAzQ/J9DLlKEZGeE/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jCusorJZixM/UXBQCDaniII/AAAAAAAAAzQ/J9DLlKEZGeE/s320/003.JPG" width="320" /></a></div>
<div style="text-align: center;">
<strong><em><span style="color: #3d85c6;">I never tire of reading the tips and tales she offers in the </span></em></strong></div>
<div style="text-align: center;">
<strong><em><span style="color: #3d85c6;">page margins They provide endless "aha" moments! </span></em></strong></div>
Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-6251618354797686572013-03-18T14:40:00.000-05:002013-06-10T13:26:59.750-05:00Sugar = BAAAAD STUFF!!I've always been aware that sugar is bad, but my sweet tooth has kept me blissfully ignorant of just how bad refined sugar is for our bodies. Here is a <em><strong>partial</strong></em> list of the diseases and conditions that medical journals blame on sugar: heart disease, kidney disease, liver disease, diabetes, hyperactivity, coffee and tobacco cravings, behavioral problems, violent tendencies, poor concentration, obesity, tooth decay, <em>and more!</em> <br />
Admittedly, many of my recipes on this blog include refined sugar. For my part, I plan to relegate those recipes to the "special event's only" menu. I will experiment by replacing the sugar in them with honey or maple syrup. Not all recipes will work, but I'm looking forward to improved health and stamina without a <em>daily</em> dose of sugar lurking in my diet.<br />
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<strong><em><span style="color: #bf9000;">My replacements</span></em></strong></div>
Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-37369779485328512892013-03-17T22:39:00.000-05:002013-06-10T13:26:37.055-05:00Healthy BeveragesI've discovered three very healthy beverages. They all have sort of a tart-like, refreshing taste and are sooooo good for you!<br />
<br />
<br />
<span style="color: #cc0000;"><strong><u>Beet Kvass</u></strong></span> <em><span style="color: #cc0000;">This drink is loaded with nutrients, is a blood tonic, aids digestion, cleanses the liver, gives regularity, treats kidney stones</span></em> <br />
<img alt="" class="rg_hi uh_hi" data-height="194" data-width="259" height="194" id="rg_hi" src="http://t0.gstatic.com/images?q=tbn:ANd9GcTZqMVxBcVe6875peiaVFY9IqBhXCBeL20pbX-fiE4hlDlKGy9WLw" style="height: 194px; width: 259px;" width="259" /><br />
<strong><em><span style="color: #cc0000;">Put 3 medium or 2 large chopped up, peeled, organic beets in a 2-quart container. Add 1/4 cup whey and 1 Tablespoon sea salt. Cover securely, then fill to top with filtered water. Keep at room temp for 2 days, then transfer to fridge. When most is drunk, you can fill again with filtered water and set at room temp for 2 days. Then refrigerate and drink. Discard after this and start over.</span></em></strong><br />
<br />
<span style="color: #b45f06;"><u>Kambucha</u> <em>This drink aids the body's natural cleansing process, boosts the immune system and is a proven prophylactic against cancer and other degenerative diseases. It is delicious and refreshing on a hot day.</em></span><br />
<a data-ved="0CAgQjRwwAA" href="http://www.google.com/url?sa=i&source=images&cd=&cad=rja&docid=doL_ahBC0YVJLM&tbnid=Ke2mej72kIQg5M:&ved=0CAgQjRwwAA&url=http%3A%2F%2Fgreen-mom.com%2Ftopics%2Frecipes%2Fkombucha-a-miracle-drink-or-just-another-trend.html&ei=uFFvUbqENrCPyAH914CoDQ&psig=AFQjCNFz-K_b8dEbdE8PuSPUzJ83Vx75KQ&ust=1366336312917640" id="irc_mil" style="border: 0px currentColor;"><img height="515" id="irc_mi" src="http://green-mom.com/wp-content/uploads/2012/09/kombucha-making1.jpg" style="margin-top: 0px;" width="287" /></a><br />
<em><span style="color: #b45f06;">3 quarts filtered water</span></em><br />
<em><span style="color: #b45f06;">1 cup sugar</span></em><br />
<em><span style="color: #b45f06;">4 organic black tea bags</span></em><br />
<em><span style="color: #b45f06;">1/2 cup kombucha (health food store or online)</span></em><br />
<em><span style="color: #b45f06;">1 kombucha mushroom (GEM cultures)</span></em><br />
<em><span style="color: #b45f06;">Bring water to boil. Add sugar, salt and simmer until dissolved. Remove from heat, add tea bags and steep until cool. Remove tea bags and add 1/2 cup kombucha. Put mushroom on top. Cover with light towel and leave at room temp for 8 days. Remove mushroom and store in refrigerator. (Save 1/2 cup of liquid and mushroom for another batch.)</span></em><br />
<em><span style="color: #b45f06;"></span></em><br />
<br />
<span style="color: #bf9000;"><strong><u>Kefir</u></strong> <em>This drink is a natural antibiotic with beneficial yeast.</em></span><br />
<a data-ved="0CAgQjRwwAA" href="http://www.google.com/url?sa=i&source=images&cd=&cad=rja&docid=8dbAODdDBz4AkM&tbnid=XQQj4IZxTNa1QM:&ved=0CAgQjRwwAA&url=http%3A%2F%2Fwww.thefamilyhomestead.com%2Fmakingkefirinpics.htm&ei=_FFvUc6ILqrwyAGh1IHoBg&psig=AFQjCNFRZHFR4bCB7OJS1CXSRV97ddHngg&ust=1366336380781583" id="irc_mil" style="border: 0px currentColor;"><img height="385" id="irc_mi" src="http://www.thefamilyhomestead.com/kefir15.jpg" style="margin-top: 65px;" width="400" /></a><br />
<em><span style="color: #bf9000;">2 cups whole milk, non-homogenized</span></em><br />
<em><span style="color: #bf9000;">1/2 cup cream</span></em><br />
<em><span style="color: #bf9000;">1 Tablespoon kefir grains or one package powdered kefir</span></em><br />
<em><span style="color: #bf9000;"> (GEM cultures or </span></em><a href="http://www.cheesemaking.com/"><em><span style="color: #bf9000;">www.cheesemaking.com</span></em></a><em><span style="color: #bf9000;">)</span></em><br />
<em><span style="color: #bf9000;">Combine milk and cream and bring to room temperature. Add kefir, stir well, cover with light cloth and let sit at room temp overnight. Strain kefir if using grains. Store in refrigerator. If re-using grains, rinse and store in refrigerator for several weeks or freezer for several months.</span></em>Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-30966331570929816342012-11-28T18:03:00.002-06:002013-06-09T09:08:33.815-05:00Mom's Scalloped PotatoesGrowing up, we loved my mother's scalloped potatoes. They were usually served in the Winter, when warm potato dishes seem most appreciated. With lots of diced ham thrown in, this was a main dish. Without any (leftover) ham, this was a side dish. Cheese was added if Mom had some on hand; but they're just as good with or without cheese. Here is her (easy) recipe, passed down from her mother (and I'm sure generations before that).<br />
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<div style="text-align: center;">
<strong><em><span style="color: #f1c232;">Soooo good and filling for supper on cold Winter nights</span></em></strong></div>
<div style="text-align: center;">
<strong><em><span style="color: #f1c232;"></span></em></strong> </div>
<div style="text-align: left;">
<strong><em><span style="color: #f1c232;"><u>Easy Scalloped Potatoes</u></span></em></strong></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">In a casserole dish, layer: </span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">Thin-sliced potatoes</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">Thin-sliced onions</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">Diced ham, if desired</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">Shredded Cheese, if desired</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">small pats of butter, 3-5 inches apart</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">salt and pepper to taste</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">Layer all a second time</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">Pour milk over all until half to 3/4 up side of casserole dish</span></em></div>
<div style="text-align: left;">
<em><span style="color: #f1c232;">-Heat at 350, approx. 1 hour, until potatoes are done. Can be heated on high in microwave until potatoes are done, approx. 30 min.</span></em></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<em><span style="color: #f1c232;"></span></em> </div>
<br />Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-62319030984113085792012-11-28T17:45:00.000-06:002012-11-28T17:45:04.929-06:00Ice Cream 101Thanksgiving morning took an unusual twist this year. I was invited to<br />
observe homemade ice cream being made in an electric ice cream maker. Since I wasn't hosting any Thanksgiving dinner this year, I was eager to learn. My own ice cream maker has been shelved since we received it for a wedding gift--18 years ago!! I have been telling myself for that long that "one of these days..." Now, with hands-on experience, I would have no excuse. I rode my bike over to Mark Larsons where Mark and his girlfriend Mary had the ice cream churning. A sampling of the finished product and I knew I would be making my own soon. I swear it was the most delicious ice cream I've had (and I usually buy the best). Mark was kind enough to share his blue ribbon recipe, below. And, below that, are my own blue ribbon chocolate and caramel sauces for sundaes.<br />
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<div style="text-align: center;">
<strong><em><span style="color: #b45f06;"> Mmmm, my two favorites!</span></em></strong></div>
<br />
<strong><span style="color: #f1c232;"><u>Homemade Vanilla Ice Cream</u></span></strong><br />
<span style="color: #f1c232;">4 eggs, beaten</span><br />
<span style="color: #f1c232;">1/2 gal. whole milk, approx.</span><br />
<span style="color: #f1c232;">2 cups sugar</span><br />
<span style="color: #f1c232;">1/2 tsp. salt</span><br />
<span style="color: #f1c232;">1 Tablespoon vanilla (<em>Mark says: "Don't bother with fake.")</em></span><br />
<span style="color: #f1c232;">12 oz. evaporated milk</span><br />
<span style="color: #f1c232;">1 pint heavy cream</span><br />
<span style="color: #f1c232;">-Combine eggs, 3 cups of the milk and the sugar in a heavy saucepan. Cook over low heat until it thickens. Cool. (This is the custard.) You may refrigerate at this point if you want to do later or the next day.</span><br />
<span style="color: #f1c232;">Mix together custard, salt, vanilla, evaporated milk and cream. Pour into ice cream freezer. Top to fill line with milk. Freeze. </span><br />
<span style="color: yellow;"><span style="color: #f1c232;"><em>Note: </em>Mark uses regular or canning salt for freezing; says rock salt is dirty.</span></span><br />
<span style="color: #f1c232;"></span><br />
<strong><span style="color: #783f04;"><u>Excellent Chocolate Sauce</u></span></strong><br />
<span style="color: #783f04;">1/2 cup butter</span><br />
<span style="color: #783f04;">2 squares unsweetened chocolate</span><br />
<span style="color: #783f04;">2 cups sugar</span><br />
<span style="color: #783f04;">1 cup evaporated milk or 1 cup Half 'nHalf</span><br />
<span style="color: #783f04;">1/2 cup light corn syrup</span><br />
<span style="color: #783f04;">1 teaspoon vanilla</span><br />
<span style="color: #783f04;">-Melt butter and chocolate. Add rest. Boil 1-1/2 minute. Can serve warm or cooled. Stores well in refrigerator or freezer.</span><br />
<span style="color: #f1c232;"></span><br />
<span style="color: #b45f06;"><u><strong>Best Caramel Sauce</strong></u></span><br />
<span style="color: #b45f06;">1 cup butter</span><br />
<span style="color: #b45f06;">2-1/2 cups brown sugar</span><br />
<span style="color: #b45f06;">pinch salt</span><br />
<span style="color: #b45f06;">1 can sweetened condensed milk</span><br />
<span style="color: #b45f06;">1 cup corn syrup</span><br />
<span style="color: #b45f06;">1 teaspoon vanilla</span><br />
<span style="color: #b45f06;">-Melt butter. Add remaining ingredients. Cook on stove to soft ball stage; or put in microwave on high and cook in two-minute intervals, stirring in between. Cook to soft ball stage. Stores well in refrigerator or freezer.</span><br />
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com1tag:blogger.com,1999:blog-7751915801508271364.post-52469667778432786522012-11-27T09:46:00.003-06:002012-12-02T22:26:28.018-06:00Waffles and Cakes Breakfast FareThese are my favorite recipes for a high-carb breakfast. I started with old tried-and-true family recipes and doctored them over the years for improved flavor. I love making any one of these from scratch. They are especially good with ingredients such as homemade bread, local sweet corn, farm fresh eggs, fresh cream... You'll never go back once you've had this old-fashioned goodness in breakfast fare. The h<span style="color: black;">omemade flavor </span>will zoom you back to your childhood--the warmth and comfort of the family breakfast. Moderation is the key to enjoying these without guilt; so we limit ourselves to not more than once a week for this type of fare; usually on a weekend morning with a bike trip to follow, or during cold Winter months when a breakfast like this adds to the comfort of a warm room. These recipes are also perfect for company--friends and relatives will rave about your delicious breakfasts! <em><strong>Note: also see bread pudding--5/17/2011 post</strong>.</em><br />
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<span style="color: orange;"><strong><em>No packaged mixes or frozen fare here!</em></strong></span></div>
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<strong><em><span style="color: #783f04;"><u>Homemade Maple Syrup</u> </span></em></strong><br />
<strong><em><span style="color: #783f04;">1 cup packed dark brown sugar </span></em></strong><br />
<strong><em><span style="color: #783f04;">1 cup sugar</span></em></strong><br />
<strong><em><span style="color: #783f04;">1 cup water</span></em></strong><br />
<strong><em><span style="color: #783f04;">1 tsp maple flavoring</span></em></strong><br />
<strong><em><span style="color: #783f04;">*Note: A healthier choice would be honey with or without maple flavoring.</span></em></strong></div>
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<strong><em><span style="color: #f1c232;"><u>Buttermilk Pancakes</u> </span></em></strong><br />
<strong><em><span style="color: #f1c232;">Note: H&H or whole milk may be substituted for the buttermilk. </span></em></strong><br />
<strong><em><span style="color: #f1c232;">1-1/2 cups flour</span></em></strong><br />
<strong><em><span style="color: #f1c232;">2 tsp baking powder</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1/2 teaspoon soda</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1/2 teaspoon salt</span></em></strong><br />
<strong><em><span style="color: #f1c232;">2 Tablespoons sugar</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1 egg</span></em></strong><br />
<strong><em><span style="color: #f1c232;">2 cups buttermilk</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1/3 cup oil</span></em></strong><br />
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<strong><em><span style="color: #b45f06;"><u>Buttermilk Waffles</u> (20, 4-inch waffles) </span></em></strong><br />
<strong><em><span style="color: #b45f06;">Note: H&H or whole milk may be substituted for the buttermilk.</span></em></strong><br />
<strong><em><span style="color: #b45f06;">2 cups flour</span></em></strong><br />
<strong><em><span style="color: #b45f06;">2 tsp baking powder 1/2 tsp soda</span></em></strong><br />
<strong><em><span style="color: #b45f06;">1/2 tsp salt</span></em></strong><br />
<strong><em><span style="color: #b45f06;">1/2 cup melted bugter</span></em></strong><br />
<strong><em><span style="color: #b45f06;">2 cups buttermilk</span></em></strong><br />
<strong><em><span style="color: #b45f06;">3 egg yolks</span></em></strong><br />
<strong><em><span style="color: #b45f06;">3 egg whites</span></em></strong><br />
<strong><em><span style="color: #b45f06;">1/2 tsp vanilla or almond extract (optional)</span></em></strong><br />
<strong><em><span style="color: #b45f06;">-Combine flour, baking powder, soda and salt. In separate bowl combine melted butter, buttermilk and egg yolks. Stir in flour mixture just until moist. In separate bowl beat egg whites with electric mixer until stiff peaks form. Gently fold egg whites into flour mixture, leaving a few fluffs of egg white. Pour one cup batter on preheated, lightly-greased waffle iron. Close lid quickly and don't open until done. Bake according to directions. When done, use fork to lift waffle off grid. Serve warm.</span></em></strong><br />
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<strong><em><span style="color: #f1c232;"><u>Belgian Waffles</u> Makes 10, 4-1/2" waffles</span></em></strong><br />
<strong><em><span style="color: #f1c232;">2 cups flour</span></em></strong><br />
<strong><em><span style="color: #f1c232;">3/4 cup sugar</span></em></strong><br />
<strong><em><span style="color: #f1c232;">3-1/2 teaspoons baking powder</span></em></strong><br />
<strong><em><span style="color: #f1c232;">2 eggs, separated</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1-1/2 cups milk</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1 cup butter (no substitutes)</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1 teaspoon vanilla extract</span></em></strong><br />
<strong><em><span style="color: #f1c232;">-Combine flour, sugar and baking powder. In a separate bowl, beat egg yolks and add milk, butter and vanilla. Combine dry ingrediients and egg mixture. Beat egg whites until stiff peaks form. Fold into batter. Bake in preheated waffle iron according to directions. Serve with fresh fruit or syrup.</span></em></strong><br />
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<strong><em><span style="color: #bf9000;"><u>French Toast</u> makes 5-6 servings of two slices each</span></em></strong><br />
<strong><em><span style="color: #bf9000;">2 eggs, beaten</span></em></strong><br />
<strong><em><span style="color: #bf9000;">1 tsp. vanilla</span></em></strong><br />
<strong><em><span style="color: #bf9000;">2 cups cream, H&H or evaporated milk</span></em></strong><br />
<strong><em><span style="color: #bf9000;">2 Tablespoons sugar</span></em></strong><br />
<strong><em><span style="color: #bf9000;">2 teaspoons cinnamon</span></em></strong><br />
<strong><em><span style="color: #bf9000;">1/2 teaspoon nutmeg</span></em></strong><br />
<strong><em><span style="color: #bf9000;">1/2 teaspoon salt</span></em></strong><br />
<strong><em><span style="color: #bf9000;">10-12 slices bread</span></em></strong> </div>
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<strong><em><span style="color: #f1c232;"><u>Corn Cakes</u></span></em></strong><br />
<strong><em><span style="color: #f1c232;">Note: This recipe is from Dee Nelson and uses real corn</span></em></strong><br />
<strong><em><span style="color: #f1c232;">Drain and mash with a potato masher: 1 cup cooked corn</span></em></strong><br />
<strong><em><span style="color: #f1c232;">Beat 2 eggs and add 6 Tablespoons flour, 1/2 teaspoon baking powder and 1/8 teaspoon nutmeg. Melt butter in a fry pan and add batter by the Tblsp.</span></em></strong><br />
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<strong><em><span style="color: #f1c232;"><u>Cornmeal Pancakes</u></span></em></strong><br />
<strong><em><span style="color: #f1c232;">1-1/4 cups yellow cornmeal</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1/2 teaspoon soda</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1/4 teaspoon salt</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1 egg</span></em></strong><br />
<strong><em><span style="color: #f1c232;">1 cup buttermilk (H&H or whole milk may be substituted)</span></em></strong><br />
<strong><em><span style="color: #f1c232;">2 Tablespoons vegetable oil</span></em></strong><br />
<strong><em><span style="color: #f1c232;">-Mix and fry.</span></em></strong><br />
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<strong><em><span style="color: #7f6000;"><u>Potato Pancakes</u></span></em></strong><br />
<strong><em><span style="color: #7f6000;">1 egg, beaten</span></em></strong><br />
<strong><em><span style="color: #7f6000;">2 Tablespoons flour</span></em></strong><br />
<strong><em><span style="color: #7f6000;">1/4 teaspoon salt</span></em></strong><br />
<strong><em><span style="color: #7f6000;">2 cups shredded potatoes, rinsed well and drained</span></em></strong><br />
<strong><em><span style="color: #7f6000;">1/2 cup butter</span></em></strong><br />
<strong><em><span style="color: #7f6000;">-Combine egg, flour and salt. Stir in potatoes. Heat butter in skillet. For each pancake use 1/4 cup of mixture and fry in butter until crisp and golden</span></em></strong>.<br />
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-88979393005219639832012-11-25T09:13:00.000-06:002016-07-27T17:39:29.808-05:00Home-Rendered LardIt's easy to make home-rendered lard. And to make flavored lards too. The instructions are below, but first, the benefits:<br />
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<span style="color: #b45f06;"><strong><em><u>Home-rendered lard</u></em></strong>:</span><br />
<span style="color: #b45f06;">-has less saturated fat than butter (40% vs 60%)</span><br />
<span style="color: #b45f06;">-is higher in monosaturated fats than butter, decreasing risk of heart disease</span><br />
<span style="color: #b45f06;">-has 3 times more beneficial polyunsaturated fats than butter </span><br />
<span style="color: #b45f06;">-helps skeleton absorb calcium</span><br />
<span style="color: #b45f06;">-protects liver from toxins</span><br />
<span style="color: #b45f06;">-bolsters the immune system</span><br />
<span style="color: #b45f06;">-is a good source of Vitamin D</span><br />
<span style="color: #b45f06;">-contains no unhealthy trans fats (as in oils and margerine)</span><br />
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<strong><em><span style="color: #b45f06;">a sampling of my lard, flavored lards and packaging</span></em></strong></div>
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<strong><span style="color: #b45f06;"><u><em>To prepared lard for rendering</em></u></span></strong>:<br />
Remove skin from lard and cut into 1" square pieces or grind. (You can buy it from the butcher by the pound, either in chunks or ground.) I buy the chunks and cut it because the cracklings are larger and more defined.<br />
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<strong><em><span style="color: #b45f06;"><u>To render:</u></span></em></strong><br />
Depending on the amount of fat you have, either put the fat in your crockpot on low or in a roaster pan in the oven at 250 degrees. The lard should not fill more than half of the crockpot or pan. No need to cover, but add a little water to the bottom of the pan so it doesn't scorch. The water will evaporate. Just cook 6-8+ hours until most of the fat has melted and bits of cooked meat (cracklings) come to the top. When the cracklings are brown and shriveled, remove the fat from oven or other heat, before they start to sink back to bottom. Strain the fat well so there are no bits or crumbs. Put into containers (see below).<br />
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<strong><em><span style="color: #b45f06;"><u>Using the cracklings you have strained out of the fat:</u></span></em></strong><br />
I get out my largest fry pan and fill it with a single layer of the hot cracklings. Fry them over medium heat until all of them are brown and somewhat crispy--not too dark, but a light brown. Remove some to a small bowl, add some cinnamon and a little milk, H&H or cream and whoo-boy!--are you in for a treat!! Remember, you only do this once a year so don't worry about calories here. Besides, this is a delicacy in NY restaurants, so treat yourself. The rest of the cracklings can be frozen and used in breads, cookies and atop salads. See the internet for recipes. <br />
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<strong><em><span style="color: #b45f06;"><u>To store the fat:</u></span></em></strong> <br />
When the fat is still liquid, pour it into storage containers. The hot fat is yellow, but will turn white as it cools and solidifies. I package mine in three different amounts: 2/3-cup for pies, 1 cup for bread making and a larger tub for general cooking. I keep the larger tub in the fridge and freeze the rest for longer keeping. It keeps in the fridge well for about a year and for several years in the freezer.<br />
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<strong><em><span style="color: #b45f06;"><u>For flavored lards:</u></span></em></strong><br />
This is a bonus! For a few months before butchering season (usually Sept and Oct), I save the fat after roasting or cooking meats. This fat comes from meats or poultry flavored with herbs, fruits, marinades, BBQ rubs, smoke flavoring, etc; so the fat has that flavor infused in it. Since this fat is too thin for pastry or bread, I mix it half and half with my newly-rendered lard. The best time to do this is when the lard is hot so that it melts the fat and you can mix them better. These flavored lards are remarkable for frying, making appetisers, potted meats or for homemade bread and pastry. (i.e. use herbed lard for pot pie crusts or pasties; use smokey BBQ lard for homemade BBQ buns; fry potatoes or veggies in any flavored lard)<br />
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<br />Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-3649149794090269862012-11-24T16:49:00.003-06:002012-11-27T08:59:26.794-06:00Bye-Bye Microwave<div class="separator" style="clear: both; text-align: center;">
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I never thought in a bijillion years that I would even consider getting rid of my microwave, but after reading from this website: <a href="http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx">http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx</a>, I have not used my microwave once. And it's now sitting by the back door, ready for disposal. I won't go into detail, just read from the website for yourself. I don't doubt what it says is true, and I stopped using my microwave right then and there.<br />
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My daughter first tried to "enlighten me" when she was visiting, and I appeased her by allowing her to remove my microwave from the kitchen to basement storage. But at the end of her visit, I was waving good-bye to her with one hand and had the other hand on the basement door ready to retrieve my microwave. "She's totally crazy" I thought--no microwave???!!!<br />
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Since then, I revisited the subject with her and she reminded me of the "watering plant" experiment; where two identical plants were watered--one with tap water and one with microwaved water; and the microwave-watered plant died. She also suggested I google "microwave hazards and read it for yourself". I did and I was convinced. I'll never use a microwave again.<br />
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In the short time I've gone without it and used the stove, I've discovered a few things I like about <u>not</u> having a microwave:<br />
-I can have all the meal dishes cooking on the stove at one time, and monitoring their doneness, versus putting dishes individually in the microwave for a few minutes to several minutes each.<br />
-I do not have to overheat the first few dishes going into the microwave so they are still hot when the last dish is ready for the table.<br />
-I get benefits like bacon grease for frying and pan scrapings for gravy.<br />
-I use fewer dishes. I cook, refrigerate and reheat in the same pan.<br />
-Food tastes better. Hubby noticed this immediately!<br />
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My peace of mind is well worth it!!! Life is more simple.<br />
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<br />Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com1tag:blogger.com,1999:blog-7751915801508271364.post-91056027513776136422012-11-20T12:39:00.005-06:002012-11-21T05:12:22.860-06:00Holiday Decorating with FoodIt's hard to wait until after Thanksgiving to start Christmas decorating; but I've made it my rule out of respect for the Thanksgiving holiday. Preparing the decor for my kitchen, though, takes the edge off my anticipation; and I have so much fun doing so! Since I spend most of my time in the kitchen, it gets lots of decorating. Trees, crocks, bowls, shelves and cupboards are adorned with natural and culinary symbols of the season. My prepared inventory is below, ready for stringing, trimming, hanging and arranging. <br />
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<strong><em><span style="color: #274e13;">Gingerbread men, dried fruit slices, studded oranges,</span></em></strong><br />
<strong><em><span style="color: #274e13;">bay leaves, whole spices, popcorn, cranberries, peels.</span></em></strong></div>
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<strong><em><span style="color: #274e13;">an illustration: my previously-empty bowls</span></em></strong></div>
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<span style="color: #274e13;"><strong><em>Note: </em></strong></span><span style="color: black;">The orange peels in the pan at the bottom of top picture are for simmering potpourri during Christmas week when the family has begun to gather and friends are stopping by. I have us save our peels and then toss them with cranberries, cinnamon sticks, cloves, anise stars and whole allspice in a pan of simmering water. I add water as needed, keeping the water a couple of inches above the spice and peels. It simmers all the while there is someone in the kitchen. Every few days, I discard it all and start over. Mmmm--a warm and wonderful yuletide smell for our gathering kitchen. </span></div>
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-88332200015010616562012-11-20T12:05:00.000-06:002012-11-21T06:39:31.647-06:00The Celery Made Me Do ItNormally, I only buy veggies from farmers and farmer's markets, year-round. If I run out, or don't have it put up, I go without until the following year. This year, celery crops were scant and scarce and my frozen supply is almost depleted. Then I spotted the HyVee ad for celery on sale at such a low price I couldn't resist. I broke my own rule and stocked up--guilty, but rewarded. Here is what I did with six bunches of celery. (before freezing)<br />
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<strong>From left to right:</strong><br />
<strong><em><span style="color: #38761d;"><u>Wide ends, skinny stalks and leaves.</u></span></em></strong> These are for celery broth: <br />
Put in large pot, cover with enough water to double volume in pot and cook down to approx. half. Simmer until it has a strong celery flavor. Freeze in ice cube trays and one-cup portions for soups, stews, meat broth, rice, gravies...<br />
<strong><em><span style="color: #38761d;"><u>Sauteed Chopped Celery:</u></span></em></strong> Ready to go atop or stuffed in meats/poultry.<br />
<strong><em><span style="color: #38761d;"><u>Celery Chunks:</u></span></em></strong> For soups, stews, roasts and pressure cooking.<br />
<strong><em><span style="color: #38761d;"><u>Chopped Celery:</u></span></em></strong> Stir fries, meat loaf, stuffings, winter salads...<br />
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<strong><u>Note:</u></strong> Celery needs no processing before freezing. Just be sure it is fully dry after washing it. Just package and freeze. Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-50104258001863383062012-11-20T12:01:00.000-06:002012-11-21T03:55:40.273-06:00RaisinsIf you have never tried dehydrating grapes, you are in for a real treat. You will never go back to store-bought raisins. I just rinse them and toss them on the dehydrator tray. It takes from 1-2 days, but it's worth the wait.<br />
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<strong><em><span style="color: #351c75;">Red and black varieties work best--I buy organic.</span></em></strong><br />
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<strong><em><span style="color: #351c75;">These are the sweetest, juiciest raisins you'll ever eat!</span></em></strong></div>
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-39567371607581535322012-11-20T12:00:00.000-06:002012-11-21T06:39:50.061-06:00Rutabagas in DisguiseMy annual rutabaga "roast and freeze" consists of peeling and cubing one large rutabaga, roasting it and freezing it in 1-cup portions. Here is the roasted rutabaga:<br />
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And here is the story behind why there is one and why I disguise it:<br />
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Being of Norwegian heritage on my mother's side, rutabagas were always represented at traditional holiday meals. I tried to continue the tradition, but the bowl of rutabagas on <em>my</em> holiday table would be returned to the kitchen with nary a spoonful gone. Noses were turned-up at the suggestion to my kids that they at least have a <em>little</em> taste. My conviction that all seasonal foods should make at least one appearance at the table, and be tried at least once, forced me to pull a fast one with the rutabagas. I mixed a combo: squash, potatoes, pumpkin, sweet potatoes <em><strong>and</strong> a little rutabaga. </em>Add a hunk of butter, a heavy pinch of brown sugar and a light sprinkling of nutmeg. Called it "Squash Bake" and a family favorite was born. The actual recipe is as follows:<br />
<span style="color: #b45f06;"><strong><em><u>Disguised Rutabaga aka Squash Bake</u></em></strong> Serves 12-20 </span><br />
<span style="color: #b45f06;">1 med-large butternut squash</span><br />
<span style="color: #b45f06;">1 med acorn squash</span><br />
<span style="color: #b45f06;">1 small pumpkin, preferrably small pie pumpkin</span><br />
<span style="color: #b45f06;">2 large potatoes (peel, cube and boil and mash)</span><br />
<span style="color: #b45f06;">2 sweet potatoes (peel, cube and boil and mash)</span><br />
<span style="color: #b45f06;">1/2-1 cup cooked, mashed rutabaga</span><br />
<span style="color: #b45f06;">Cut squash and pumpkin in half, scoop seeds and lightly coat with cooking oil. Place flat side down on baking sheet. Bake at 350 until flesh feels soft when pushing finger against outside skin. Remove each half as it is done.</span><br />
<span style="color: #b45f06;">When all squash and pumpkin are cooked, let cool slightly and pull off skin. Mash all together, either with a potato masher and strong arm or a large bowl and mixer. Place in large baking dish or roasting pan. Bury small hunks of butter throughout, sprinkle some brown sugar on top and then a light dusting of nutmeg. Add salt and pepper. Return to oven at 350 and bake until heated, stirring halfway through. </span> <em><strong>Note: This can be made ahead, put in the pan and refrigerated until baking</strong>.</em>Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-48091468129716947902012-11-20T08:41:00.002-06:002013-04-13T20:53:25.158-05:00Root Cellaring Guides for Fruits and VeggiesWith a slow start to the cold season, I've been able to catch up on my root cellaring activities. Actually, I'd be a bit worried if I did have it all stored--outside temp is too warm yet. I've been watching the forecasts for near-freezing temps before storing carrots, apples, cabbage, potatoes and squash. Looks like next week will be perfect for a trip to the farm to stock up.<br />
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<strong><u>Cabbage, Carrots, Apples and Potatoes</u></strong> should all be stored in a very cold, dark and, preferably, damp space. Temp should be 33-40 degrees. This could be achieved in a garage, unheated entry or basement room. Store each as follows: <br />
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<strong><em><span style="color: #cc0000;"><u>Apples:</u></span></em></strong> Apples should be stored separately as fruit gives off ethylene gas which will cause other produce to spoil sooner. Pick late-ripening apples. Wait to pick until apples are ripe to avoid shriveling. Leave stem on to avoid breaking skin. Store in shallow layers to avoid bruising. Apples will keep for 4-6 months.<br />
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<span style="color: #6aa84f;"><strong><em><u>Cabbage</u></em></strong></span>: Select unbruised heads. Store as is on shelves, not touching. Keeps 2-4 months.<br />
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<span style="color: orange;"><strong><em><u>Carrots:</u></em></strong></span> Dig before freeze, shake off dirt, break off green top. Pack in single layers, close together, with a layer of damp sand, sawdust or moss in between each layer. Put damp newspaper over top layer of sand. Keep newspaper moist by occasional spraying or soaking. Keep 4-6 months.<br />
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<strong><em><span style="color: #783f04;"><u>Potatoes:</u></span></em></strong> Dig after tops dry up and before frost. Store in mesh bags or in small piles on shelf. Air should be able to circulate freely around them. Keep 4-6+ months.<br />
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<strong><u>Squash, Pumpkins and Sweet Potatoes</u></strong> should be stored in mild and dry conditions. Temp should range 45-60 degrees and 60%-79% humidity. Store each as follows:<br />
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<strong><em><span style="color: #e69138;"><u>Squash and Pumpkins</u></span></em></strong>: Remove surface bacteria by wiping down with bleach solution of 4 drops of bleach per quart of water. Store in single layers on shelf. Keep 1-3 months.<br />
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<u><strong><em><span style="color: #b45f06;">Sweet Potatoes</span></em></strong>:</u> Store in sawdust or oats so they are not touching, or wrap individually in newspaper. Keep 1-3 months.<br />
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<strong><u>Onions and Garlic</u> </strong>should be stored in cool<span lang="EN"> (35-50) and dry (60-70% humidity) and dark condition. </span>This environment can be achieved by putting produce in a paper bag in a cold closet or a dry cold basement room or an insulated dry garage. Put onions or garlic on shelves not-touching, or store onions in nylon stockings with a knot between each onion and hang garlic by stalks.<br />
<strong><em><span style="color: #b45f06;"><u>Garlic</u></span></em></strong> - hang by stalk. keep 4-6+ months<br />
<span style="color: #f1c232;"><strong><em><u>Onion</u></em></strong></span> - Store onions in nylon stockings with a knot between each onion.<br />
keeps 4-6+ months.<br />
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-68588640180935376672012-11-19T12:05:00.000-06:002013-06-21T14:42:35.550-05:00Rich Chicken Stock and SoupFor the richest and most flavorful chicken stock, full of body, use chicken backs. They are higher in gelatin for a thick, gelationous stock. The stock is also higher in bone minerals because the many, small bones expose more surface area to the stock. The backs are usually sold for a minimal cost from farmers who sell packaged chicken pieces at farmer's markets. If you don't see them for sale, just ask the farmer. I take as many as I can get from my chicken farmer, make batches of soup and stock, and can it. It can also be frozen. My method is below the picture.<br />
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<strong><em><span style="color: #bf9000;"><u>Mmmm, a cup of warm, </u></span></em></strong><strong><em><span style="color: #bf9000;"><u>homemade stock.</u></span></em></strong></div>
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<strong><em><span style="color: #bf9000;"><u> Sooooo comforting and healthy too!</u></span></em></strong> </div>
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<strong><em><span style="color: #bf9000;"><u>Chicken Stock</u></span></em></strong></div>
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Thaw 4-6 chicken backs. Rub with oil on all sides. Roast backs on sheet pan in oven at 400 for 20-30 min, until lightly browned. Remove from oven and put in large pot. Scrape cooking pan and add with drippings to pot. Add 2 quarts of water for each back. Bring to boil, then turn down the heat so the water remains at a "slow bubble". Simmer for 6<u>+</u> hours, until water is half in volume and stock is flavorful to the taste. Color should be similar to above jars and consistency should be slightly gelatinous when cooled.</div>
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<strong>To Can:</strong> Pour hot stock into hot jars. Process in pressure canner for 20 minutes at 10 pounds of pressure.</div>
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<strong>To Freeze:</strong> Cool stock completely. Put in freezer containers and freeze. </div>
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-89878298325632638642012-10-17T19:54:00.001-05:002012-10-19T06:06:02.253-05:00Veggie Cups and CubesPictured below are cups of vegetable broth (corn, green bean, potato and broccoli) and a dish of vegetable broth ice cubes (carrot, cauliflower, asparagus, beet, celery, bell pepper). Their individual flavors are concentrated and somewhat-roasted tasting. I also have fruit juice cups and cubes (peach, pear and apple).<br />
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<strong><em><span style="color: #38761d;">They're flavorful! They're free!</span></em></strong></div>
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<span style="color: #38761d;"><strong><em><u>As for how I make them</u></em></strong></span>: Start with any vegetable (or fruit) scraps and peelings (as in carrots), stalks (as in broccoli and cauliflower), leaves (as in celery), etc. Also use any vegetables that are getting limp or that you know would otherwise go to waste. Put the vegetable pieces in a saucepan, add water to cover 2-3 inches and then simmer on low until the water is half volume. Drain and toss the veggies out (They will be tasteless at this point). Depending on the amount of broth I have after straining, I either put it in freezer-safe cups or ice cube trays. Also, when I use a vegetable or fruit I have canned for meals, I pour the leftover juice/syrup into ice cube trays. When I am blanching veggies for the freezer; I save the veggie water, add in the peelings, scraps or ends and proceed as above. For corn, I take a huge pot and using the cobs after I have cut off the corn for freezing, pack them in tightly and then add water almost to the top, cooking down to half. I save all my fruit syrups over the year, freeze them and use them for desserts and canning. <br />
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<strong><em><span style="color: #38761d;"><u>As for how I use them</u></span></em></strong>: For added flavor to everything I make, I use these wherever I would use water. I use them for making rice, couscous and pasta; adding to soups/stews/chilis; adding to meat broths, sauces, gravies, stirfrys. Use them instead of water, in all or part, for poaching liquids and brines. I use these sometimes for just a "hint" of a veggie flavor or when I do not have that vegetable on hand but want it's flavor in a dish. I use peach and/or pear syrup, saved and frozen over the past year, for making applesauce in the Fall. What a delicious difference! Veggie broths and fruit syrups are also great for health drinks, smoothies and cocktails. Use broth instead of water for rehydrating veggies or dry soup mixes. Use your imagination!<br />
<br />Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-19224992195927882302012-10-14T12:51:00.001-05:002012-11-20T07:52:35.963-06:00Storing: a bunch of garlic, a leg of onions and my ristaThe beginning of my winter storage begins with the crops which have to be picked before a freeze. summer onions, hardneck garlic and chili peppers <br />
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<strong><em><span style="color: #783f04;">summer onions, hardneck garlic and chili peppers</span></em></strong></div>
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<span style="color: #f1c232;"><u><em><strong>Storing Garlic:</strong></em></u></span> Both the softneck and hardneck varieties of garlic store well. The softneck can be braided and stores longer (6+ mos), but I prefer the hardneck for its easier-to-peel, larger cloves. I store it in a bunch without any of the cloves touching and in a cool, dark and dry place, it lasts 4-6 months.<br />
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<span style="color: #b45f06;"><strong><em><u>Onions:</u></em></strong></span> I store both summer and winter varieties of onions. I love the sweeter, milder "Candy" varieties of summer; yet the winter varieties are designed for storage as they store longer and maintain their quality better with minimal prep. Summer onions should be stored not touching; otherwise they will spoil. An old tried and true method for achieving this is to store them in nylon stockings, see pic above. I found that a nylon knee-high holds 4-6 onions (knots between onions). Winter onions can be stored in a bin. All onions store best at from 35-50 degrees in a dry, dark place.<br />
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<span style="color: red;"><strong><em><u>My rista</u></em></strong></span> (string of chili peppers): I prefer to dry my chili peppers over dehydrating them. (Dehydrating very hot peppers gives off strong fumes, so do that in a well-ventilated area.) Tie them by the stem, or use needle and thread through stem, along a string so they are not touching. Hang them to dry where they'll get plenty of sunlight and fresh air. It should only take a few days. After drying, I hang them in my kitchen and pull them off as needed. The rista pictured above has arbol peppers, my favorite. They are somewhat like cayenne pepper in heat and flavor.<br />
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In the alternative, on cool and cloudy days, I oven-dry them. Lay them out on a sheet pan covered with parchment or foil. Put in oven at 250 until dry.<br />
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<em><span style="color: red;"><strong>Too pretty to crush; I keep them in a jar on </strong></span></em></div>
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<em><span style="color: red;"><strong>the </strong></span></em><em><span style="color: red;"><strong>counter</strong></span></em><em><span style="color: red;"><strong> and crush them as I use them.</strong></span></em></div>
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<br />Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-28615081975531278892012-10-02T21:24:00.003-05:002012-10-05T20:18:20.467-05:00What to do with all those cherry tomatoes?I have now found what I think is the most practical way to use an abundance of cherry tomatoes. I've canned them, dried them, pickled them and frozen them; but never got around to using the preserved product--until now! <br />
Here is the way I prepared them: I sliced them in half, added some basil leaves and whole garlic cloves, tossed them in a little olive oil (a tablespoon or two for a cookie sheet full) and slow roasted/dried them in the oven at 250 degrees until they were wrinkly and somewhat dry. It took 4-6 hours. Afterwards, I packed the tomato halves, garlic and basil in a jar and added olive oil until they were covered (running a knife around the outside to be sure the air was out). Store them in the refrigerator. They will last for several months, but you will probably have devoured them before then. <br />
We tried some over pasta with grated parmesan on top. Delicious!!! They would also be good on French bread or atop cream cheese as a dip.<br />
I will never turn down an offer of cherry tomatoes again--gardeners always seem to have a surplus towards the end of summer.<br />
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<strong><em><span style="color: #cc0000;">Ready for the oven!</span></em></strong></div>
Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-60344934187262352722012-08-09T17:28:00.000-05:002013-04-17T17:31:02.045-05:00Dill BeansMy nephew, Andy McCaleb, offered me all the green beans I wanted to pick from his garden. I hung up the phone and I was off--never been one to turn down any garden produce. Since I already had several jars of cut and canned green beans, I thought these would be perfect for dill beans. They were! These were also a big hit with all who tried them. <br />
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<strong><em><span style="color: #cc0000;">A piece of hot pepper spices them up!</span></em></strong></div>
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<strong><span style="color: #38761d;"><u>Dill Beans</u> <u> Recipe makes 4 pints</u></span></strong></div>
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<strong><span style="color: #38761d;">**<em>Note: Jars must first be put in boiling water for 10 minutes to sterilize</em></span></strong></div>
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<strong><em><span style="color: #38761d;">them because processing time is less than 10 minutes.</span></em></strong></div>
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<strong><em><span style="color: #38761d;">2 pounds of green beans, washed and cut to fit into jars</span></em></strong></div>
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<strong><em><span style="color: #38761d;">4 heads dill or 4 tsp dill seed</span></em></strong></div>
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<strong><em><span style="color: #38761d;">4 cloves of garlic</span></em></strong></div>
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<strong><em><span style="color: #38761d;">4 pieces hot pepper (optional)</span></em></strong></div>
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<strong><em><span style="color: #38761d;">2-1/2 cups water</span></em></strong></div>
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<strong><em><span style="color: #38761d;">2-1/2 cups vinegar</span></em></strong></div>
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<strong><em><span style="color: #38761d;">1/4 cup salt</span></em></strong></div>
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<strong><span style="color: #38761d;">Method: <em>Divide beans between 4 jars. Add 1 head of dill, 1 clove of garlic and, if desired, 1 piece of hot pepper to each jar. Bring water, vinegar and salt to boil. Pour over beans in jar leaving 1/2 inch headspace. Put lids and screwbands on jars. Put jars in canner with hot water so water covers top of jars by 2 inches. Bring to boil and boil 5 minutes. Remove and cool on rack.</em></span></strong></div>
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Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-27713689410396097502012-07-13T22:13:00.000-05:002012-07-18T22:16:09.450-05:00Blueberry JamIt's that time of year again when we visit our favorite "U-Pick Blueberries" farm: Rush River Produce in Maiden Rock, Wisconsin. (See original post from 8/4/2011 for freezing how-to's and recipes)<br />
I swear; the landscape gets more gorgeous and the folks there get more friendly every year! Their blueberries have us spoiled; the flavor can't compare to store-bought. A year without this trip means a year without blueberries (a <em>long</em> year). If you haven't been there, put it on your "bucket list", something you must do at least once. It's <u>very</u> family friendly--all ages!<br />
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<span style="color: #073763;"><strong><em>Envisioning this jam with lots of things: pancakes, scones, biscuits...</em></strong></span></div>
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This year, I decided Blueberry jam was a must. I made my own canning-safe version with less sugar so the natural blueberry flavor is more pronounced. Delicious! I also did not mash the blueberries for more of a whole-fruit jam.<br />
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<span style="color: #073763;"><strong><em><u>My own Blueberry Jam </u></em></strong> </span><br />
<span style="color: #073763;">12 cups blueberries</span><br />
<span style="color: #073763;">6 cups sugar</span><br />
<span style="color: #073763;">1 package instant fruit pectin</span><br />
<span style="color: #073763;"><strong>Note</strong>: Jars must be sterilized first because processing(boiling) time is less than 10 min. To sterilize jars, put them in pan of water on stove. Bring water to boil and boil jars for 10 minutes.</span><br />
<span style="color: #073763;"><strong>Method</strong>: Put blueberries and sugar in deep pan on stove. Bring slowly to a boil, stirring occasionally. Continue cooking until jam reaches 220 degrees on a cooking thermometer. Remove from heat, stir in instant pectin. Put in hot, sterile jars. Place lids and screwbands on. Place in hot water with at least one inch of water above jars. Bring to boil and boil for 5 minutes.</span><br />
<br />Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com1tag:blogger.com,1999:blog-7751915801508271364.post-71814050751524127252012-07-11T06:22:00.000-05:002012-10-15T12:45:35.385-05:00Three Generations of Farmers<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-KCOF3lt71XQ/UAftZpjNqDI/AAAAAAAAAs4/qIGctXepA8E/s1600/klein+family+picture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><strong><em><span style="color: #38761d;">Love seeing these close-knit farm families!</span></em></strong> </div>
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I so enjoy the multiple-generation farm families that come to market. In this case, the Kleins of Hidden Stream Farm. Grandpa Everett and Rosemary Klein were dairy farmers. Daughter Lisa and Eric Klein raise free-range pork, beef and poultry, along with their family of five children (Andy, Ben, Katie, Sara, Issac and April). Pictured from L-R are Rosemary Klein with grandaughter April, Everett Klein, Lisa Klein with sons Issac and Andy Klein.Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com0tag:blogger.com,1999:blog-7751915801508271364.post-9023257505696215572012-06-05T21:38:00.000-05:002012-07-18T22:19:18.790-05:00Mysost; a sweet-sour Norwegian whey cheeseEvery week after picking up our milk at farmers market, I make mozarella cheese (see 7-27-2011 post). The by-product of my weekly cheese-making is whey. The first week of the month, I bottle the whey and store in the fridge for adding a daily tonic to beverages--most often our morning tea. The rest of the month, the whey is made into a cheese; either ricotta, ziergerkase or mysost. Wonderful that nothing goes to waste!<br />
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The process for making mysost is quite easy. It should be made within three hours after draining the whey from the mozarella (while it's fresh).<br />
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<strong><em><u>How I make mysost</u></em></strong>:<br />
Put the fresh whey in a pot on the stove and bring it just to a boil. Skim off any foam and then pour it in a crockpot. Set the crockpot on low and let it slowly cook, stirring occasionally. It will need to cook from 6-18<u>+</u> hours. Towards the end, it will begin to thicken and turn a light brown. Anytime after it has begun to get thick, you should (carefully) put it in your blender and blend for a few minutes so that it does not have a grainy texture when done. Blend in batches, filling blender only half full to avoid getting burned. Return to crockpot and continue cooking on low until as thick as peanut butter or paste. Put into small canning jars with lids so you can put one in the fridge and the rest in the freezer. Cool and refrigerate or freeze. If the cheese turns grainy, you can warm it in the microwave or on the stove and stir it. If you want it milder, you can also stir in some cream while it is warm.<br />
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<strong><em><span style="color: #134f5c;"> We prefer this to peanut butter on our toast.</span></em></strong></div>
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<strong><em><span style="color: #134f5c;">(means it's good-- we both love peanut butter!)</span></em></strong></div>
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<br /></div>Preserving Food Traditionshttp://www.blogger.com/profile/05240039988208042458noreply@blogger.com2