|
|
|
|
|
| What's in season?
Posted: 9/16/2009 2:52:04 PM | ooops, I shoulda mentioned that, sorry.
If the lids on the cans don't don't depress, you can always refrigerate them. Thanks Miss Moonchild!!
What do you use to pickle beets in? Do you make a brine? Do tell! | |
|
| What's in season?
Posted: 9/16/2009 4:49:34 PM | | If they don't seal I have put them in a large dutch oven and boiled on a very slow boil for about 15 minutes and they did seal. | |
|
| What's in season?
Posted: 9/16/2009 11:07:19 PM | Stupid me: I posted the recipes in the wrong thread. Sorry!
Here's the apple mint jelly recipe I promised. It's fabulous with lamb!
The tarter the apples, the more pectin they will usually have. If you are using home picked apples, earliest in the season is best, and the smaller apples will have proportionally more pectin as well.
Ingredients
4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores (including the cores is important as this is where most of the natural pectin is)
1 1/2 cups of fresh mint, chopped, lightly packed
2 cups water
2 cups white vinegar
3 1/2 cups sugar (7/8 cups for each cup of juice)
Method
1 Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.
2 Add vinegar, return to boil. Simmer covered, 5 more minutes.
3 Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce.
4 Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, suspended over a large bowl. Leave to strain for several hours. Do not squeeze. Note that if your mash is too thick, you can add 1/2 a cup to a cup more of water to it. You should have 4 to 5 cups of resulting juice.
5 Measure the juice, then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.
6 Bring to a boil. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. Continue to boil until a candy thermometer
shows that the temperature has reached 8-10°F above the boiling point at your altitude (boiling point is 212°F at sea level, so at sea level the temperature should read 220-222°F). Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.
Candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.
7 Pour into sterilized jars to within 1/4" from the top and seal.
Makes approximately 4 8-ounce jars. | |
|
| What's in season?
Posted: 9/16/2009 11:08:41 PM | Okey dokey Ms Moonie, here's a few recipes for tomatoes. I'll post later with apple and mint jelly, bottled tomatoes and tomato paste.
Slow-roasted tomatoes
The slow roasting concentrates the flavours of the basil and oil. Use a very good quality extra-virgin olive oil. The sl0w-roasted tomatoes make a perfect accompaniment to shellfish or salmon to a rustic terrine. Because they have lost so much moisture they are also excellent in open tarts or on pizzas (don't make the bases soggy).
tomatoes, halved (if using roma, half lengthwise)
extra-virgin olive oil
sea salt
freshly ground black pepper
freshly torn basil leaves
Preheat oven to a very low heat (120 celcius). Fit a metal rack over a baking tray. Arrange tomato halves on rack, cut-side up. Brush with a generous quantity of olive oil, then sprinkle with salt, a little pepper and basil. Bake for 4-5 hours until tomatoes have shrunk considerably and edges are shrivelled. Allow to cool on rack. Store for up to two weeks, refrigerated, in a flat container in single layers separated by sheets of baking paper.
Variations: use different herbs, add a little chopped garlic or chilli, or tray a scattering of sumac for a Middle Eastern touch.
Tomato Relish
1 tablespoon cloves
2 tablespoons whole allspice
1 tablespoon black peppercorns
5 kilos (10lbs) tomatoes, roughly chopped
6 cloves garlic, finely chopped
1 tablespoon ground ginger
1/2 teaspoon cayene pepper
30 grams salt
600 ml wine vinegar
1 kg (2.2lbs) sugar
Tie cloves, allspice and peppercorns in a square of muslin. Put all ingredients except sugar into a large non-reactive stockpot. Bring to a boil and boil steadily for 1 hour, stirring from time to time. Add sugar and continue to boil, stirring every 20 minutes or so, for a further 2 hours. Remove muslin bag, pressing it well over the pot before discarding it. Pass relish through the coarse disc of a food mill and, using a funnel, bottle at once in hot, dry, sterilised bottles or jars. Cap and allow to cool before storing.
Both these recipes come from Stephanie Alexander's The Cook's Companion (aka my bible). | |
|
| What's in season?
Posted: 9/19/2009 10:21:18 PM | [pickled Beets? Recipe please? Have you posted it somewhere already? If not Moon, when you have a chance, can you send ti too me?
T.
Yummmmmmmmm | |
|
| What's in season?
Posted: 9/23/2009 8:57:40 PM | Y'all are some fruit-eating people
I think 18 baskets of peaches would last me about 10 years - but I'd love every minute!
Well, tomorrow I think I will pick my last 2 tomatoes (yes, I know, paltry - that's city life for you!) and make some salsa - it's really pretty quick and easy with a food processor. Someone else posted a recipe for chicken tortilla soup made with salsa, which sounds awesome, so I might try that. Now, if I could just get a chicken coop and a tortilla press.... | |
|
| What's in season?
Posted: 9/24/2009 1:23:07 PM | Beets with 1" tops intact 3 lbs
Water to cover
BRINE
White Vinegar 2 cups
Water 2 cups
Granulated sugar 1 cup
Table salt 1 tsp.
Cook beets in water in large pot until tender. Cool in cooking water until you can put your hands in comfortably. Slide off beet skins. Leave tiny beets whole. Cut larger beets into chunks. Pack into hot sterilized jars to within 1 inch of top.
BRINE: While cooking water is cooling, combine vinegar, water, sugar and salt in saucepan. Heat on medium and stir often until it reaches a boil. Pour over beets in jars to within 1/4 inch of top. Seal. This recipe makes 3 pints.
Note: Couple weeks ago I did up 25 lbs. I simply boiled and skinned beets and tripled the brine as needed.
Keep them sealed for approx. 6 weeks to get flavour steeped.
Hope you beet lovers enjoy!!! | |
|
| What's in season?
Posted: 9/24/2009 3:04:25 PM | OK, I bought turnips today (picked yesterday!) and have no idea how to make them, so I found this recipe on line. Sounds great. It is called Masala Shalgam, or Spicy Turnips and is a Punjab dish (northern India region). Now I just need to know what to do with the turnip greens!
500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onion(s) chopped
2 tomato(es) chopped
1 teaspoon(s) each of grated garlic and ginger
2 green chilli(es) chopped
1 teaspoon(s) each of sugar, cumin powder and coriander powder
½ teaspoon(s) turmeric powder
1 cup(s) water
2 tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.
Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.
Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.
Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any. Garnish with finely chopped coriander leaves.
NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.
Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread
Also got some nice Concord (?) grapes (small purple ones - anyone know how to make wine?) and fresh wax beans. Also some spicy mushroom giardinera. Oh, and of course, more blueberries! I went at the end of the market and the vendors were all but giving food away rather than pack it up.
Think I'm gonna have to move south for the winter.  | |
|
| What's in season?
Posted: 9/29/2009 10:16:38 AM | | I just went out last night and got some Ptarmigan! It is definitely in season and it is not only delicious but healthier than anything you could ever buy to eat. Today I am having for lunch a ptarmigan salad sandwich with orange pepper, tomato and cheddar on home made ciabatta(seasoned bannock) with white wine. | |
|
| What's in season?
Posted: 9/30/2009 9:44:06 AM | | Uhhh, I know my ignorance is showing, but what is ptarmigan?? | |
|
| What's in season?
Posted: 10/10/2009 1:58:37 PM | Squash and pumpkins galore! I saw a recipe for a crustless pumpkin pie - will try to find and post it. And those cute little gourds, although I don't think you can eat them. Also tons of apples here, and something new I found that resembles lychee - can't remember the name of it, but they're little and sweet.
I bought acorn squash...will probably do a simple bake. I love spaghetti squash too, but haven't seen that yet.
As for the carnivores - squirrel, anyone? You could probably catch them with your bare hands right about now! I am not so brave as to eat them, though. | |
|
| What's in season?
Posted: 10/10/2009 6:27:51 PM | hey justbunky, I'm really glad you posted this thread. I enjoyed reading other people's experiences, plus I got to gloat about my canning!!
I suspect you were joking about eatting squirrel (or were you being serious?? ) but your post got me thinking....the Canadian government has been raising awareness of a 72 hour emergency kit, each household is supposed to have enough food and water to last 72 hours...so perhaps a solution would be to learn how to trap easily accessible game (like squirrel).
So, in the spirit of emergency-preparedness, I consulted my vintage, 1964 edition of the 'Joy of Cooking'. Lo and behold, there were recipies for squirrel, opossum, bear, racoon, woodchuck, beaver and muskrat. Apparently you can substitute squirrel for most recipies that call for chicken :)
Also, the 'Joy of Cooking' states that grey squirrels are the best for eatting.
Yum, yum!! | |
|
| What's in season?
Posted: 10/10/2009 9:00:58 PM | LOL, Sila, I was joking, but hey, if survival requires it...and in some places, I'm sure it does.
Somewhere there's a Road Kill Cookoff (I think W. Virginia - anybody know where?) where all the recipes have to be based on something that is commonly road kill (but no, you don't have to scrape it off the pavement!). This would include all the things you listed above, plus maybe deer, geese...you get the point. I googled this and I guess there's also an official Road Kill Cookbook! Yikes!
Today I heard the US Bureau of Land Mgmt is wanting to round up and relocate a bunch of wild horses due to population explosion...hmmm, if that's fodder, that's going a little too far for me! | |
|
| What's in season?
Posted: 10/11/2009 12:04:46 AM | Bunky,
Ptarmigan is a partridge, a type of grouse. As all game bird, it is yummy. It is so funny, but as with all game birds, I LOVE them, but domesticated birds, especially chicken, I have a very hard time getting them down. My favorites are the dark meat ones, but others are also good. Wild birds mostly tend towards dark meat.
I have never been crazy about small game animals, but just about any large wild game, wild bird, or wild seafood/fish, Oh yeah, I am in heaven.
Whenever I have cooked wild rabbit, squirrel, beaver, people are eating it like mmmm good stuff, even skinny girls are eating 3-4 pieces as long as they do not know what it is. I am like, eh, wish I had some ostrich. I haven't cooked a lot of small game, because I have never eaten much small game that I really want to eat. Beaver is actually pretty good, but unless they are a huge menace and can't really be moved or deterred, then I don't like killing them. I love turtle and frog, but again, water creatures. I will take frog over chicken or rabbit anyday. One animal I just don't think I can eat is opposum. I think I would eat rat first.
Were you serious about what to do with turnip greens?
Here is another turnip recipe, yummy pickle
Middle Eastern Pickled Turnip
These go on pita sandwishes, mixed pickle trays, with grilled foods, with falafel, or anything. They are a tiny bit sweet and they are spicy. They are a neon pink color. They are quite yummy.
8 to 12 smallish white turnips
1 very small beet
2-3 cloves of garlic (optional)
2 tablespoons Sucanat or dark brown sugar
1 1/2 tablespoons salt
1 1/2 cups water
1/2 cup white vinegar
Put a quart jar in a large pot with water to cover, and bring to a boil. Boil for 10 minutes.
Meanwhile, peel the turnips and the beet. Cut them in quarters, or thick fingers, and pack them into the jar once it is done, with the whole garlic cloves.
Put the salt, water and vinegar in a pot and heat until the salt dissolves. Cover the turnips with the brine, and cap loosely with a sterilized lid. Set in a cool, dark place (not the fridge) for 10 to 14 days until fermentation ceases.
Once open, keep in the refrigerator. They will keep for up to 6 weeks, but they will become less crisp with time.
SS | |
|
| |
| What's in season?
Posted: 10/11/2009 12:08:42 PM | SS - Yes, I was serious about the turnip greens, but ended up treating them basically like any other greens.
Venison...never cooked that, but would try it! I am curious - where do you get game, small or large? If I wanted turtle, grouse, venison, frog...I have no idea where to go. I live in Chicago, and as far as I know, no store carries anything like this. And as for hunting and gathering in the big city...well, people are usually the prey, sadly!
Thanks for all the recipes though! And Sila, your canning tips are awesome. Have you started a separate thread on this? I bet you would get a lot of interest!
Going to the local grocery store now to get the veggies for my lamb stew.
-Bunky | |
|
| What's in season?
Posted: 10/11/2009 6:44:04 PM | Bunky,
For turtles... In the spring, go out for a drive outside of the city to some place where there is a stream or river and you will have to try to avoid hitting them. Do not just put them in your car trunk. Be sure you have them contained in something they aren't going to get out of. I did that once and when I opened the trunk, the turtles could never be found. I worried about that a long time until I realized that the car wasn't smelling, so they must have escaped while I was driving. Imagine the cars behind me...{Why does she have large turtles droping from her car?} There was a police following me that day and I thought he was going to pull me over, but he didn't. I wonder if he saw large turtles dropping out. Then I was concerned for my car, which was a new GOOD car! Why were there places for large turtles to escape?
I can guarantee you without ANY doubt that in Chicago there are multiple butchers and/or shops where you can purchase any wild game you want, just about. Just get out the yellow pages and let yor fingers do the walking. Then come back here and follow some recipes for wild game. NO vinegar! LOL
SS | |
|
| What's in season?
Posted: 10/12/2009 10:14:18 AM | LOL! Your car was laying turtles like eggs...TOO FUNNY! I can't imagine what holes they found, but they must have known it was escape or DIE!
What is turtle season? And what kinds are edible? As a kid, I used to catch box turtles and snapping turtles and keep them as pets. Not certain I could butcher one myself. We also caught snakes, minnows, salamanders...all kinds of stuff I probably wouldn't touch now. Back then we lived in a wooded area with creeks, streams and meadows....too bad many of those areas are now subdivisions.
But thanks for the tips. When I find my adventurous culinary soul mate, we will go game hunting - or shopping!
ps...gonna use the vinegar to unclog my drains! LOL! | |
|
| What's in season?
Posted: 10/12/2009 3:48:08 PM | Hi Bunky, I've only ever had snapping turtle, Tourist's from the US used to come up to our camp and catch em on a strong string and large hook, Usually a rock bass for bait.. Funny part is when my dad tried, He got one, strung it up, cut of his head and let em bleed for a few hr's.
He starts to clean it, It starts clawing at him..lmao..He never bothered to do another, He did finish that one tho, Turtle soup is the only way I've ever had it. Oh and mom hate's snake's, Dad never told her there was one in it's stomach.
Oh, May wanna check on the legality of what turtle's can be caught.. | |
|
| What's in season?
Posted: 10/12/2009 6:21:07 PM | | OK, I just lost my appetite...but thx for sharing! LOL! | |
|
| What's in season?
Posted: 10/14/2009 4:06:22 PM | hey bunky, thanks for the kind words
yes, I do LOVE to can!! I have been known to get a wierd glint in my eye when harvest season approaches. I have been known to pester people who have apple trees on their property...but who choose not to pick them. :)
I have a friend who has three wild apple trees. Each of these trees have different types of apples. One yields a very tart apple, and two have grainy sweet apples. I usually turn the tart apples into applesauce or apple butter, while the grainy sweet apples are sliced up and frozen. If I had my druthers, I'd pick a couple hundred pounds of apples, but I usually only have time to pick and can 100 pounds worth (my kids eat a lot of applesauce!).
Because I'm juggling a full courseload, two jobs and kids...I don't have time for canning marathons, so I peel and cut the apples one weekend, make them into applesauce (or apple butter the next weekend), then I can them on the third weekend. I store the giant pots of applesauce in a shed on my deck (the temperature here hovers between zero and 9 degrees).....
Canning seems to be a lost art, which is a pity because it's VERY rewarding and thrifty. And a beautifully made jar of peaches, or apple butter makes a lovely gift for friends and family.
have a FAB day!! | |
|
| What's in season?
Posted: 10/14/2009 6:24:12 PM | Canning does seem to be a lost art Miss Sila! But again, as with anything, one has to like doing it I suppose. All I hear from most folks is that they don't have the time! This summer as I said earlier, I have done the pickled beets, dill pickles and just last nite finished up the apple butter done in the slow cooker. (see thread listed here).
I would like to check out the apple orchard this weekend and make up some apple pie filling. Now that when done, can be put in freezer bags and frozen as opposed to canned. All one has to do is make up a pie shell! How easy for fresh tasting goodness in the middle of winter! Zucchini is also about now which can be grated and frozen. It can make a great bread or muffin! So many things to do in the summer/fall with what is a plenty!
Oh, a helpful hint? Wash your cucumbers on the gentle cycle of your washing machine. Cleans them well and quickly! | |
|
| What's in season?
Posted: 10/15/2009 11:03:51 PM | bj7...
Apple Crisp..........man oh man! Haven't made that in ages...it's time! What ingredients do you use? | |
|
| What's in season?
Posted: 10/16/2009 11:59:10 AM | hey Miss Moonchild!!
Your tip re: cucumbers and zucchini are BRILLIANT!!! I'm definitely gonna check your apple butter/slow cooker recipie out!! Thanks for sharing!!
I don't know if you can pumpkin, but I'll tell ya a thrifty secret....the day after Halloween, some large supermarkets give away their leftover pumpkins for FREE!!
These pumpkins are designed for jack-o-lanterns, so I don't know how tasty they'll be (they are definitely not pie pumpkins)..... I always meant to scoop a couple of free pumpkins, cook em up and see how they tasted.
Pumpkins are HARD so you have to bake 'em a little before you can cut the flesh off the peel. One year I canned about 20 quarts, but sadly most of it didn't get eaten :(
HAPPY FRIDAY EVERYONE!!!! | |
|
|
|
Home
login 
