Flipping through the latest Edible SD magazine, I turn to the last page and see a simple, short recipe for chamoy. I'm not a huge fan of sweet-spicy but my little brother and sister love it, so I thought I'd whip some up for them.
It seemed odd to me that their recipe called for apricots, which are not easily or often grown in San Diego. With a plethora of loquats on my trees and multiple jars of freshly jammed loquats in my cupboard, it struck me as the perfect use for them. Being ubiquitous here, currently in season, and, while not native, a big part of my Mexican culinary heritage, it's an obvious choice. So here's my version:
4-6 loquats, peeled and seeded
1/2 cup loquat preserves
zest and juice of 3 small limes
3/4 teaspoon sea salt
3/4-1 teaspoon ancho chile powder (to taste)
3/4-1 teaspoon cayenne chile powder (to taste)
Add all ingredients in a blender and blend until smooth.
Makes about 1 cup.
Serve on fruit sorbets, fresh fruit, fruity drinks, shave ice, cheesecake, tostilocos...
Showing posts with label spring. Show all posts
Showing posts with label spring. Show all posts
Saturday, May 25, 2019
Wednesday, May 22, 2019
Vanilla Loquat Preserves
A great crop on my favorite loquat tree this year! I'll be making a few versions of this jam this month:
16 cups loquats (seeded and quartered)
4 cups sugar (or less)1/2 cup lemon juice
2 tsp vanilla extract (or see other variations)
Remove the blossom end of the loquats, seeds, and cut into quarters. In a large enameled pot (or other high heat tolerant, non-reactive pot), mix the loquats with sugar and lemon juice and let sit for at least a half hour.
On high heat, bring to a boil, stirring constantly, to gel point (could be 20-60 minutes - test a small amount of jelly on a plate you've kept in the freezer; return the plate to the freezer for 1 minute. If the jelly wrinkles when you push it with your finger, it is done.) Stir in vanilla extract.
If you're canning, fill jars leaving 1/2 inch head space and process in a boiling water bath for 5 minutes.
Makes 9 cups.
Variations:
Instead of vanilla, try 16 leaves rose geranium, zest of an orange, or 1 teaspoon cardamom added when you bring it to a boil.
Instead of vanilla, try 16 leaves rose geranium, zest of an orange, or 1 teaspoon cardamom added when you bring it to a boil.
Monday, May 13, 2019
Lavender Mulberry Preserves
Lavender in foods can be tricky. Too little and you can't detect it, too much and it tastes like soap. To avoid overpowering flavors I always use fresh lavender. It's quite subtle in this recipe:
6 pounds fresh mulberries
24 springs of fresh lavender, tied together in a bouquet garni
3/4 cup lemon juice
2 tablespoons calcium water (comes with Pomona's universal pectin powder)
2 tablespoons pectin powder
Rinse mulberries and clip the little stem off (this part takes forever).
In a large enameled pot (or other high heat tolerant, non-reactive pot), mix the mulberries with sugar and lavender and let sit in the fridge for 8 hours.
Put mulberry mix on high heat. Stir in the lemon juice and calcium water. Slowly sprinkle in the pectin stirring it in as you goes so as to avoid lumps. Boil, stirring constantly, to gel point (test a small amount of jelly on a plate you've kept in the freezer; return the plate to the freezer for 1 minute. If the jelly wrinkles when you push it with your finger, it is done.)
If you're canning, fill jars leaving 1/2 inch head space and process in a boiling water bath for 5 minutes.
Makes 12 cups.
Variations:
Try a different herb instead of lavender, such as sage, mint, lemon verbena, or rose geranium.
Instead of lemon juice, use 1/4 cup white or dark balsamic vinegar and eliminate the herb.
Mulberry Preserves with Homemade Pectin
In the past, I have not been patient or experienced enough to get mulberries to the correct jam consistency. Mulberries don't have enough pectin on their own to jam, I've always wanted to make my own pectin, and I had a couple pomelos hanging around. So this year, I did a bit more research, used the turbo burner on my stove to get the temp up and voila! Success!
homemade citrus pectin from half a pound of pith
2 7/8 cups sugar
1 tablespoon white balsamic vinegar (or lemon juice or vinegar of your choice)
Rinse mulberries and clip the little stem off (this part takes forever).
In a large enameled pot (or other high heat tolerant, non-reactive pot), mix the mulberries with sugar and let sit in the fridge for 8 hours.
Put mulberry mix on high heat, add pectin and vinegar, and stir frequently to 220 degrees or to gel point (this part can take awhile - be patient to get to that gel point)
If you're canning, fill jars leaving 1/2 inch head space and process in a boiling water bath for 5 minutes.
Saturday, May 4, 2019
Mulberry Cordial
Mulberry season is in full force, but a month later than recent years after a long, cool, wet winter. My tree is quite prolific; I have plenty to share with neighbors, friends, family, birds and squirrels. I'm also looking for more recipes to try to use them up. Of course, I always jam them. I love them in a meyer marmalade. I'll borrow my mom's dehydrator. And here's a cordial/syrup:
3 cups mulberries
1 1/2 cups evaporated cane sugar
1 1/2 cups evaporated cane sugar
juice of a small lemon
In a quart jar, crush berries and sugar and add lemon juice. Let steep in fridge for 1-2 days, then strain out the fruit.
Keep refrigerated up to a week. This can also be canned to be shelf stable for up to a year.
Keep refrigerated up to a week. This can also be canned to be shelf stable for up to a year.
Serve with sparkling water over ice or to sweeten iced tea or lemonade.
Variation: add 1 1//2 cups of vinegar (balsamic, red wine, or apple cider) after straining to make a shrub.
Monday, March 11, 2019
March in my garden
 |
| grey skies and golden poppies |
I can't remember if San Diego has ever had a winter like this one before. With consistently cold temps and steady rain for the past few months, many wild flowers, weeds, and volunteers have grown tall and green. Almost nothing is in bloom yet, except the native poppies.
That's not quite true: my lavender blooms year-round – much to the bees' delight – with aggressive dead-heading, the sour grass and arugula have both been flowering for weeks, and several plants are just starting to bloom: the purple splash climbing rose, nasturtiums, blackberries, and calla lilies. After no citrus this winter, the tangerines, calamansi, orange, and lemons are in blossom – the smell of neroli is heavenly.
The mulberry just started leafing out and our always-late loquats are thankfully growing little green fruits.
Plan
I've bought my seeds and I've been collecting materials to build supports for my tomatoes.
I'm researching companion planting, especially for tomatoes (marigolds, calendula, green onion, chive, garlic, basil, carrots...) and chiles (basil, chives, carrots, leeks, oregano, parsley, marigolds...).
I'm researching companion planting, especially for tomatoes (marigolds, calendula, green onion, chive, garlic, basil, carrots...) and chiles (basil, chives, carrots, leeks, oregano, parsley, marigolds...).
Prep
I'm prepping beds for tomatoes and corn. I'm harvesting the mulch and bedding from the chicken coop and yard for mulching the garden beds.
Weed
Weed
Now is the time - don't wait! The ground is soft and moist, making it easy to pull them and you probably want to pull them before they go to seed. Do it! Do it now!
Plant
Started many tomato seeds last month from Baker's Creek but the seedlings are still too small to plant. Not to worry, as Tomatomania is this month. Not only did they have the Gardener's Delight cherry tomato that did so well for us a couple years ago, but I got a few other new varieties to try:
Actually, I probably went a little nuts with the seeds I bought, which is why I didn't buy too much at Tomatomania. Here's what I'm growing from seed:
Also good to plant this month: radish, beets, broccoli, cabbage, lettuce, potatoes, greens, turnip, cucumber, squash, citrus, avocado, macadamia, dill, marjoram, mint, oregano, parsley, rosemary, sage, thyme, and the last chance this year for natives.
Feed
- Spoon currant (a teeny tiny tomato)
- San Marzano Lungo paste (cuz I like to make the sauce)
- Madame Marmande beefsteak (I generally only plant heirlooms but I overheard a few people waxing poetic about this hybrid)
I also got a few peppers: poblano, anaheim, and corno di toro.
- Chestnut Chocolate Tomato
- Lucid Gem Tomato
- Lucky Tiger Tomato
- Cour Di Bue Tomato
- Brad's Atomic Grape tomato
- Dark Galaxy tomato
- heirloom poblano
- heirloom anaheim
- purple jalapeño
- Paradicsom Alaku Sarga Szentes
- Chinese Pink Celery
- Hyssop - Korean
These I've started indoors and will transplant sometime this or next month. The rest will be planted directly in the ground, mostly this month:
- Queen Sophia Marigold
- Cosmo - Black Magic
- Red Skin Mix Dahlia
- Zinnia - Scabiosa
- Goldfinger Mexican Sunflower
- Hopi Turquoise Corn
- Ojo De Tigre Bean
- Tommy Apple Melon
- Blacktail Mountain Watermelon
- Valerian
- Basil - Thai Sweet
- Basil - Lemon
- Basil - Blue Spice
- Hopi Red Dye Amaranth
Also good to plant this month: radish, beets, broccoli, cabbage, lettuce, potatoes, greens, turnip, cucumber, squash, citrus, avocado, macadamia, dill, marjoram, mint, oregano, parsley, rosemary, sage, thyme, and the last chance this year for natives.
Feed
Fertilize citrus, avo, orchids, 3# on passionfruit, everything (except natives and drought tolerant) in the waning moon.
Water
Water
I'm grateful for continued rain!
Water deep in the morning every 10-14 days if it doesn't rain, more often for new seedlings. I'm blasting my fruit trees (that aren't flowering) with water a couple times this month to help control ants, aphids, white fly & scale.
Prune
Water deep in the morning every 10-14 days if it doesn't rain, more often for new seedlings. I'm blasting my fruit trees (that aren't flowering) with water a couple times this month to help control ants, aphids, white fly & scale.
Prune
I'm pinching off new growth on the grape vines below the trellis to concentrate the energy into the growth to cover the top of the trellis.
Here's what I'm harvesting...
eggs, arugula, nasturtiums, parsley, cilantro, thyme, garlic chives, lavender, lemon grass, rose geranium, lemon verbena, passion fruit
Here's my post from March last year.
Here's my post from March last year.
Thursday, June 7, 2018
Purple Jalapeño Hot Sauce
I've been meaning to pick these beautiful, dark purple jalapeños for a while but it's serendipitous that I didn't because now this hot sauce is flavorful with dissipating heat and a natural sweetness from purple jalapeños that ripened into red.
7 small-medium jalapeños, stemmed
2 scallions, rough chopped, also from the garden
1 huge garlic clove, peeled, from Schaner Farm
1/2 cup vinegar (I used champagne vinegar cuz that's what I had on hand)
juice of 1 small lime, from Good Taste Farm
1 teaspoon sea salt
Combine all ingredients in a blender and puree a few minutes until smooth.
Tuesday, June 5, 2018
Marinated artichoke hearts from the garden
With more artichokes than I know what to do with...
I love to eat them straight out of the jar but they can be a bit pricey and hard to find them organic. The hardest (well, time-consuming) part was prepping the artichokes down to the soft, completely edible part. I would do well to pick them earlier and much smaller next time.
I was pretty unsatisfied with the recipes I found online so here's what I came up with:
artichokes (the younger the better)
juice if a lemon
water
Half fill a pot with water and add the lemon juice. Working with 1 artichoke at a time, snap off the outer leaves until you reach the tender inner leaves. Cut off tough or bottom sharp parts of leaves, trim and peel the stem, and trim any dark green or tough skin from the base. Cut the artichoke into quarters or eights (depending on size), cut away any visible choke and place in the lemon water.
Set over high heat, cover and bring to a boil. Lower heat to simmer for about 10 minutes, until the artichokes are barely tender.
I can make my own marinated artichoke hearts!
I was pretty unsatisfied with the recipes I found online so here's what I came up with:
artichokes (the younger the better)
juice if a lemon
water
Half fill a pot with water and add the lemon juice. Working with 1 artichoke at a time, snap off the outer leaves until you reach the tender inner leaves. Cut off tough or bottom sharp parts of leaves, trim and peel the stem, and trim any dark green or tough skin from the base. Cut the artichoke into quarters or eights (depending on size), cut away any visible choke and place in the lemon water.
Set over high heat, cover and bring to a boil. Lower heat to simmer for about 10 minutes, until the artichokes are barely tender.
For each 1 1/2 cups of processed artichokes:
1/4 cup good quality extra virgin olive oil
1/4 teaspoon sea salt
1 sprig fresh thyme leaves
1 sprig fresh oregano
1/8 teaspoon peppercorns
1/4 cup good quality extra virgin olive oil
3 large garlic cloves, sliced
a pinch or 2 of red chile pepper flakes1/4 teaspoon sea salt
1 sprig fresh thyme leaves
1 sprig fresh oregano
1/8 teaspoon peppercorns
a bay leaf
long curl of lemon zest
juice of a lemon
1/4 cup white wine or champagne vinegar
water
In a small saucepan, heat a tablespoon of olive oil over medium-low heat and add garlic and red pepper flakes and cook for about 10 minutes. Add the rest of the oil, along with the salt, herbs, zest and vinegar. Cook for about 10 minutes.
Remove all the herbs and spices and transfer them to a 12-ounce jar. Stuff jar with the artichoke pieces and pour on the rest of the oil & vinegar mixture. Add just enough water to cover. Top with a tightly fitting lid, let cool and refrigerate. Let them cure for at least a day, turning occasionally to mix the flavors. Remove from fridge and allow to come to room temp before serving.
Monday, April 30, 2018
April in my garden
Plan
I'm thinking about where I'll find a nice patch of sun for my little tomato and pepper seedlings.
Prep
I mounded up my potato plants. I deadheaded lavender and spreading calendula from ripe seed heads. I'll be clearing mulch from the chicken yard and adding to to my hugel mounds for the cool-season crops. I'm adding support structures to all my tomatoes and twine for grapevines.
I've got to empty out my freezer to make room for this year's crop. I'll be bringing last year's remaining mulberries to my favorite local restaurant, Tribute Pizza, so they can work their magic and make them into lovely desserts or drinks.
I'm so happy carefully caring for my tiny tomato seedlings! They all sprouted and are doing well. I credit keeping them (and the water bottle I often spritz them with) right on the kitchen counter in front of a window so I'm looking right at them all day: tomatoes - Brad's Atomic Grape, Dark Galaxy, Green Zebra & Cherokee Purple from a 2016 seed exchange, Black Vernissage from last year's Earth Day seed swap, seeds saved from a brown & green paste tomato from a grocery store last year, and small red cherry seeds I've had a while from who knows where - and chiles/peppers.
Seed Saving
As I focus more on growing from seed, I'm also focusing on saving seeds. This month: calendulaWeed
I'm diligently pulling them up as they sprout, mostly while I'm in the garden watering or hanging out, a few here or there when I see them. But I'm also thinking about leaving some dandelions for their permaculture contributions.
Plant
My little tomato and chile seedlings aren't quite big enough to plant yet.
Also good to plant this month: radish, beets, carrots, corn, cucumber, lettuce, bush beans, melon, eggplant, winter & summer squash, okra, warm-season flowers (cosmos, marigold, sunflower), ginger, herbs
Feed
Also good to plant this month: radish, beets, carrots, corn, cucumber, lettuce, bush beans, melon, eggplant, winter & summer squash, okra, warm-season flowers (cosmos, marigold, sunflower), ginger, herbs
Feed
Fertilize citrus, avo, tomato, rose & orchids in waning moon
Water
We've had cloudy days and I'm still hoping for rain. Water deep in the morning every 10-14 days if it doesn't rain, more often for new seedlings.
Pests
Pick off any caterpillars, slugs and snails. Blast off ants, aphids, white fly & scale.Pests
Prune
All my tomato plants are doing so well! I've trimmed any leaves that are touching the ground, all growth in the 4-6 inches and any suckers.
Here's what I'm harvesting...
mulberries! artichokes, sugar snap peas, roses, calla lilies, guavas, cilantro, eggs, arugula, tangerines, eureka lemons, nasturtiums, calendulas, parsley, thyme, oregano, chives, lavender, lemon grass, rose geranium, lemon verbena, elderberry flowers, white sage
Wednesday, March 21, 2018
March in my garden
 |
| thyme, nasturtium, calla lily, elderberry, lavender, sour grass, rose geramium, johnny jump-up, california poppy, arugula, rose 'purple splash', calendula |
I love adding edible flowers to dishes - in salads and drinks, decorating desserts and platters - they make food look so special.
But if I could only plant one thing, it would be tomatoes. We have lovely farmers markets and San Diego county has more farmers (and more organic farmers) than anywhere else in the country. But there's few things that taste better than homegrown tomatoes.
Plan
I do much better with seedlings, and I want to plant interesting varieties with top notch flavor so I head to Tomatomania for a pretty epic selection. While they didn't have the Gardener's Delight cherry tomato that did so well for us last year, I still came home with an exciting selection:
But they didn't have a couple specific varieties I wanted so I bought some seeds online at Baker's Creek that look pretty phenomenal so hopefully I can manage to grow from seed this year. I also bought non-tomato seeds at City Farmers Nursery from San Diego Seed Co (chiles and basil). I'm thinking about where to place new beds for my summer garden, how I'll be rotating my existing beds to grow as many tomatoes as possible this summer, and whether I should have some top soil and compost delivered for new beds.
I've been wanting to build a circular series of beds with a simple rock bubbling fountain in the middle so we'll see if I make any progress on that this year.
I'm also thinking about how I might add a small lily pond, but that's more of a dream than a plan.
- Summer of Love
- Thorburn's Terra-Cotta
- Paul Robeson
- Black from Tula
- Gladiator
- Amish Paste
- Michael Pollan
- Orange Strawberry
- Black Cherry
But they didn't have a couple specific varieties I wanted so I bought some seeds online at Baker's Creek that look pretty phenomenal so hopefully I can manage to grow from seed this year. I also bought non-tomato seeds at City Farmers Nursery from San Diego Seed Co (chiles and basil). I'm thinking about where to place new beds for my summer garden, how I'll be rotating my existing beds to grow as many tomatoes as possible this summer, and whether I should have some top soil and compost delivered for new beds.I've been wanting to build a circular series of beds with a simple rock bubbling fountain in the middle so we'll see if I make any progress on that this year.
I'm also thinking about how I might add a small lily pond, but that's more of a dream than a plan.
Prep
I've readied my westmost hugel mound for tomatoes and I have materials to build tomato supports. I'm harvesting the mulch and bedding from the chicken coop and yard for mulching the garden beds.
I'm going to be more diligent this year with caring for the seeds I'm trying to start:
tomatoes -
and chiles/peppers -
I'm going to be more diligent this year with caring for the seeds I'm trying to start:
tomatoes -
and chiles/peppers -
- heirloom poblano
- heirloom anaheim
- purple jalapeño
- chile de negro (I traded for at the Earth Day seed swap last year)
- Paradicsom Alaku Sarga Szentes
Weed
Now is the time - don't wait! The ground is soft and moist, making it easy to pull them and they're still pretty small and haven't gone to seed. Do it! Do it now!
Plant
I've planted many tomatoes with their companions (marigolds, green onion, garlic, basil, carrots), sugar snap peas (a nitrogen fixer), and direct seeded sunflowers, loofah & melons (a bit early so we'll see how that goes).
Also good to plant this month: radish, beets, broccoli, cabbage, lettuce, potatoes, greens, green beans, corn, turnip, cucumber, squash, citrus, avocado, macadamia, dill, marjoram, mint, oregano, parsley, rosemary, sage, thyme, dahlias, and the last chance this year for natives.
Feed
Also good to plant this month: radish, beets, broccoli, cabbage, lettuce, potatoes, greens, green beans, corn, turnip, cucumber, squash, citrus, avocado, macadamia, dill, marjoram, mint, oregano, parsley, rosemary, sage, thyme, dahlias, and the last chance this year for natives.
Feed
Fertilize citrus, avo, orchids, 3# on passionfruit, everything (except natives and drought tolerant) in the waning moon.
Water
Water
I'm grateful for continued rain!
Water deep in the morning every 10-14 days if it doesn't rain, more often for new seedlings. I'm blasting my fruit trees (that aren't flowering) with water a couple times this month to help control ants, aphids, white fly & scale.
Prune
Water deep in the morning every 10-14 days if it doesn't rain, more often for new seedlings. I'm blasting my fruit trees (that aren't flowering) with water a couple times this month to help control ants, aphids, white fly & scale.
Prune
I'm pinching off new growth on the grape vines below the trellis to concentrate the energy into the growth to cover the top of the trellis.
Here's what I'm harvesting...
eggs, arugula, tangerines, eureka lemons, nasturtiums, calendulas, parsley, thyme, oregano, chives, lavender, lemon grass, rose geranium, lemon verbena, elderberry flowers
Wednesday, May 4, 2016
Pumpkin + Fungi + Goat Milk = Puppy
Recipe for a stuck puppy:
- Take a front yard that doesn't get much sun
- Spread a dash of low-temp compost
- Wait a few weeks until several volunteer pumpkin vines appear (note: do not add water because these are volunteers and you don't know if they're edible and you just want to see how they do)
- Let grow for several weeks until powdery mildew appears (which is why you don't grow squash on purpose in the first place)
- Remove all mildewed leaves
- After doing some online reseach about natural remedies, take 2 cups old goat milk that you traded your backyard chicken eggs for but didn't use up fast enough and spray it all over the pumkin vines
- Stir briefly, in your mind, wondering about what new pests or problems the fragrant goat milk will bring. Wait 30 seconds...
Next, break into the neighbors yard and try to cajole the puppy back into it's yard.
...and that was my morning.
Thursday, April 9, 2015
LOL! Marmalade
In San Diego, loquats are ubiquitous and largely ignored, even when heavy with their delectable, unique fruits. I grew up eating them off my English immigrant grandma's and my Mexican-American great-grandma's trees. Each spring I was treated to their yellow appearance on the branches and would wait with joy for them to turn slightly more orange so I could seek out the perfectly ripe specimen. I have trees of my own now but while every where else in SD the fruits are abundant, this is the second year that mine haven't beared at all! I'll spend some time trying to remedy this for next year but in the meantime, I have friends with a plethora of extra fruit. So this marmalade is courtesy of the Coopers:
Loquat Orange Lime Marmalade
I like making marmalade because it produces it's own pectin; I don't have to add extra, non-organic ingredients. That an organic pectin is not available is shocking to me. And I like cutting the marmalade with another fruit (I've also made a strawberry- and a mulberry-meyer lemon variety!) because that helps temper the sweetness of all the added sugar and the stiffness of the pectin.
4 cups loquat (after being peeled, seeded, membranes removed) from the Coopers
2 pounds (about 8 small) cara cara oranges from Smit Farms at the Little Italy farmers market
2 pounds (about 3 large) navel oranges from Solidarity Farm
4 limes from the Coopers
5 1/3 cups local spring water
4 cups sugar (I like organic evaporated cane)
Prep the loquats: I had a ton of fruit so I peeled them after blanching using this method. Then I removed the seeds and the stringy membranes around the seeds by hand. (You could also freeze the fruit at this point to use in other future recipes.)
Scrub the citrus fruit clean. I do not use soap (yuck); just rubbing and water.
Cut oranges in half and juice (you need 2 2/3 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth (cuz we're making our own pectin!). Scrape the white pith (and save in the bag) from the oranges (this is the the most time consuming active part of this recipe). Julienne the peels.
Cut the limes in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the lime sections into thin triangles.
Put the juice, peels, lime triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a medium/large-ish, heavy bottomed pot. Bring to a boil and boil on medium heat, uncovered, for 30 minutes, stirring occasionally so the fruit and bag doesn't stick to the bottom and burn.
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add a cup of sugar. When the bag is cool enough to handle, squeeze the pectin juices into the marmalade mix (and then compost the bag contents).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently. Secure a candy thermometer in your mixture, making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell (this step also takes awhile). Then stir in your loquats, return to a boil, and remove from heat.
Fill sterilized jars (that you've been keeping in hot water) leaving 1/2 inch head room, scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and process in water bath covering the topd of the cans by an inch of water just below a simmer for 10 minutes. Remove from the water bath and let sit, undisturbed overnight. Next morning, check to make sure they've sealed and tighten the rings.
Makes about 10 1/2 cups.
There are many resources for more complete instructions on jamming and canning. Check out your local library, co-op, or homesteading groups.
Loquat Orange Lime Marmalade
I like making marmalade because it produces it's own pectin; I don't have to add extra, non-organic ingredients. That an organic pectin is not available is shocking to me. And I like cutting the marmalade with another fruit (I've also made a strawberry- and a mulberry-meyer lemon variety!) because that helps temper the sweetness of all the added sugar and the stiffness of the pectin.
4 cups loquat (after being peeled, seeded, membranes removed) from the Coopers
2 pounds (about 8 small) cara cara oranges from Smit Farms at the Little Italy farmers market
2 pounds (about 3 large) navel oranges from Solidarity Farm
4 limes from the Coopers
5 1/3 cups local spring water
4 cups sugar (I like organic evaporated cane)
Prep the loquats: I had a ton of fruit so I peeled them after blanching using this method. Then I removed the seeds and the stringy membranes around the seeds by hand. (You could also freeze the fruit at this point to use in other future recipes.)
Scrub the citrus fruit clean. I do not use soap (yuck); just rubbing and water.
Cut oranges in half and juice (you need 2 2/3 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth (cuz we're making our own pectin!). Scrape the white pith (and save in the bag) from the oranges (this is the the most time consuming active part of this recipe). Julienne the peels.
Cut the limes in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the lime sections into thin triangles.
Put the juice, peels, lime triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a medium/large-ish, heavy bottomed pot. Bring to a boil and boil on medium heat, uncovered, for 30 minutes, stirring occasionally so the fruit and bag doesn't stick to the bottom and burn.
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add a cup of sugar. When the bag is cool enough to handle, squeeze the pectin juices into the marmalade mix (and then compost the bag contents).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently. Secure a candy thermometer in your mixture, making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell (this step also takes awhile). Then stir in your loquats, return to a boil, and remove from heat.
Fill sterilized jars (that you've been keeping in hot water) leaving 1/2 inch head room, scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and process in water bath covering the topd of the cans by an inch of water just below a simmer for 10 minutes. Remove from the water bath and let sit, undisturbed overnight. Next morning, check to make sure they've sealed and tighten the rings.
Makes about 10 1/2 cups.
There are many resources for more complete instructions on jamming and canning. Check out your local library, co-op, or homesteading groups.
Saturday, April 4, 2015
Thai Peanut Pasta Salad
I'll be taking this big bowlful to a potluck tonight...
1 pound whole wheat penne, cooked in salted water
1 tablespoon toasted sesame oil
1 small head bok choy or other greens from Solidarity Farm, sliced into ribbons
1/2 pound carrots from JR Organics Farm, julienned
1/2 pound sugar snap peas from Sage Mountain Farm, chopped
a handful of sunflower sprouts from Suzie's Farm
2 green onions from Schaner Farm, sliced thin
a handful of fresh cilantro from Solidarity Farm, chopped
a handful of fresh mint leaves from Honeymoon Ranch, chopped
Cook and drain the pasta, saving some of the water for the sauce. Toss the hot pasta with the sesame oil to prevent from sticking and allow to cool. Prep all other ingredients, include the sauce below, and toss to combine. Garnish with chopped peanuts and nasturtium blossoms, which are just starting to bloom in my yard.
Thai Peanut Sauce (most ingredients from OB People's)
3 tablespoons namu soyu (soy sauce)
3 tablespoons fresh juice from limes from a friend
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave
3 tablespoons chopped peeled fresh ginger (dry measure)
4 garlic cloves from Schaner Farm, peeled
rounded 1/4 teaspoon red pepper flakes
3 tablespoons hot pasta water
3/4 cup peanut butter from the bulk section, measured by displacement of the liquid
Blend with immersion blender until smooth. Makes about 1 1/2 cups.
1 pound whole wheat penne, cooked in salted water
1 tablespoon toasted sesame oil
1 small head bok choy or other greens from Solidarity Farm, sliced into ribbons
1/2 pound carrots from JR Organics Farm, julienned
1/2 pound sugar snap peas from Sage Mountain Farm, chopped
a handful of sunflower sprouts from Suzie's Farm
2 green onions from Schaner Farm, sliced thin
a handful of fresh cilantro from Solidarity Farm, chopped
a handful of fresh mint leaves from Honeymoon Ranch, chopped
Cook and drain the pasta, saving some of the water for the sauce. Toss the hot pasta with the sesame oil to prevent from sticking and allow to cool. Prep all other ingredients, include the sauce below, and toss to combine. Garnish with chopped peanuts and nasturtium blossoms, which are just starting to bloom in my yard.
Thai Peanut Sauce (most ingredients from OB People's)
3 tablespoons namu soyu (soy sauce)
3 tablespoons fresh juice from limes from a friend
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave
3 tablespoons chopped peeled fresh ginger (dry measure)
4 garlic cloves from Schaner Farm, peeled
rounded 1/4 teaspoon red pepper flakes
3 tablespoons hot pasta water
3/4 cup peanut butter from the bulk section, measured by displacement of the liquid
Blend with immersion blender until smooth. Makes about 1 1/2 cups.
Sunday, March 8, 2015
Piano Recital Menu
My sister is a piano teacher but she used to own a tiny little vegetarian cafe with me. So when she asked me to cater her recital I was quite happy to oblige. And with children's palates in mind, I head to the Co-op and Little Italy farmers market:
Spring Hill cheeses & brie with Prager Brother's baguette, crackers, Farmer's Daughter honey, balsamic mulberry jam & Terra Bella real raw almonds
seasonal fruit from Smit Farms & JR Organics with creamsicle dip
crudités from Suzie's Farm with artichoke boursin dip & hummus
olives & pickled vegetables
pink hibiscus lemonade & citrus white iced tea
seasonal fruit from Smit Farms & JR Organics with creamsicle dip
crudités from Suzie's Farm with artichoke boursin dip & hummus
olives & pickled vegetables
pink hibiscus lemonade & citrus white iced tea
Creamsicle Fruit Dip
2 cups heavy cream
2 tablespoons powdered sugar
zest of 2 oranges
1 vanilla bean
Whip the cream until you have soft peaks, then add the rest of the ingredients (split and scrape vanilla seeds into cream, then add the pod to your homemade vanilla extract) and whip to slightly stiff peaks.
Wednesday, May 21, 2014
Mulberry Meyer Marmalade
I love making marmalade because it means I'm making my own organic pectin, and not adding anything from a box. And while our mulberry tree has not been as prolific this year (maybe because I need to feed it, maybe because of our changing climate), I'm still thinking about coming up with new things to do with mulberries (although they are quite lovely just eaten straight off the tree). I did bake them up into a mulberry crisp a few weeks ago, and simmered them into a quick compote to serve on waffles or pancakes, and then I thought of this!..
3 1/2 lbs Meyer lemons: ours from my mother-in-law's beautiful yard in the Oakland Hills
4 cups filtered or spring water
4 cups evaporated cane sugar
3 cups mulberries, stems removed
Scrub the lemons clean. I do not use soap (yuck); just rubbing and water.
Cut in half and juice the lemons except for one (you need about 2 1/3 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth. Scrape the white pith (and save in the bag) from the lemons. Julienne the peels (for 3-4 cups).
Cut the last lemon in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the sections into thin triangles.
Put the juice, peels, Meyer triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a large, heavy bottomed pot. Bring to a boil and boil, uncovered, for 30 minutes, stirring so the fruit and bag don't stick to the bottom and burn.
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add 7/8 cup of sugar. Squeeze the pectin juices from the bag into the marmalade mix (I save it and squeeze it more after it cools, saving the pectin liquid for later jamming).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently. Secure a candy thermometer in your mixture, making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell. Then stir in the mulberries.
Fill sterilized jars (that you've been keeping in hot water), scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and boil in a water bath for 10 minutes.
I got about 9 cups.
3 1/2 lbs Meyer lemons: ours from my mother-in-law's beautiful yard in the Oakland Hills
4 cups filtered or spring water
4 cups evaporated cane sugar
3 cups mulberries, stems removed
Scrub the lemons clean. I do not use soap (yuck); just rubbing and water.
Cut in half and juice the lemons except for one (you need about 2 1/3 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth. Scrape the white pith (and save in the bag) from the lemons. Julienne the peels (for 3-4 cups).
Cut the last lemon in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the sections into thin triangles.
Put the juice, peels, Meyer triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a large, heavy bottomed pot. Bring to a boil and boil, uncovered, for 30 minutes, stirring so the fruit and bag don't stick to the bottom and burn.
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add 7/8 cup of sugar. Squeeze the pectin juices from the bag into the marmalade mix (I save it and squeeze it more after it cools, saving the pectin liquid for later jamming).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently. Secure a candy thermometer in your mixture, making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell. Then stir in the mulberries.
Fill sterilized jars (that you've been keeping in hot water), scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and boil in a water bath for 10 minutes.
I got about 9 cups.
Thursday, May 15, 2014
Rose Grapefruit Lemonade
Wow! Just made this one with inspiring ingredients on hand and it was amazing!!! Perfectly refreshing with this super hot weather...
spring or filtered water
1 cup evaporated cane sugar
a handful of dried roses
3/4 cup fresh squeezed lemon juice, lemons from my neighbor
3/4 cup fresh squeezed grapefruit juice, grapefruits from Sage Mountain Farm
In a small pot on high heat, bring 2 cups of water to a boil, add the roses and simmer for about 10 minutes. Add the sugar and stir until dissolved. Strain into a half-gallon container. Add a few cups of cold water, then add the juices (this way the heat doesn't cook the raw juice; I don't like the taste of cooked juice) and fill the container with cold water. Delicioso! And it's a beautiful pink color.
Check out more lemonades here.
spring or filtered water
1 cup evaporated cane sugar
a handful of dried roses
3/4 cup fresh squeezed lemon juice, lemons from my neighbor
3/4 cup fresh squeezed grapefruit juice, grapefruits from Sage Mountain Farm
In a small pot on high heat, bring 2 cups of water to a boil, add the roses and simmer for about 10 minutes. Add the sugar and stir until dissolved. Strain into a half-gallon container. Add a few cups of cold water, then add the juices (this way the heat doesn't cook the raw juice; I don't like the taste of cooked juice) and fill the container with cold water. Delicioso! And it's a beautiful pink color.
Check out more lemonades here.
Saturday, March 29, 2014
Snacks, Hydration & Greywater
I'm so very excited to have some of my greywater now going into my soil to water some newly planted grapes (muscat and wild native). I also plan to plant bananas, a few passion fruit vines and more.
I'm very happy that I was able to do this as a workshop, providing an opportunity for folks to learn and share and build community. Three of the 17 folks who came were my neighbors living within a few blocks of me! I'm so grateful for the opportunity to get to know them. And one of them will trade me his kale & lemons for eggs (love the chance to build the barter/underground economy)!
Folks worked so hard (my soil needs serious rehabing). Here's what I fed them to keep them fueled:
granola, trail mix & fresh farmers market fruit (strawberries, grapes, tangerines, tangelos, apples from Smit, Schaners, Suzie's Farms
garlicky hummus with fresh veggies (carrots, sugar snap peas, cauliflower, romanesco, broccoli, green onions, radish from Sage Mt and Suzie's Farms)
fresh squeezed lemonade
and iced tea...
Orange Ginger Iced Tea
1 oz black tea (I used Darjeeling)
1/2 oz dried orange peel
2 tablespoons minced fresh ginger
Bring a gallon of filtered or spring water to a boil. Add tea, orange peel and ginger and steep for 5 minutes. Strain the tea and allow to cool. Serve over ice, sweeten as desired or mix with lemonade.
I'm very happy that I was able to do this as a workshop, providing an opportunity for folks to learn and share and build community. Three of the 17 folks who came were my neighbors living within a few blocks of me! I'm so grateful for the opportunity to get to know them. And one of them will trade me his kale & lemons for eggs (love the chance to build the barter/underground economy)!
Folks worked so hard (my soil needs serious rehabing). Here's what I fed them to keep them fueled:
granola, trail mix & fresh farmers market fruit (strawberries, grapes, tangerines, tangelos, apples from Smit, Schaners, Suzie's Farms
garlicky hummus with fresh veggies (carrots, sugar snap peas, cauliflower, romanesco, broccoli, green onions, radish from Sage Mt and Suzie's Farms)
fresh squeezed lemonade
and iced tea...
Orange Ginger Iced Tea
1 oz black tea (I used Darjeeling)
1/2 oz dried orange peel
2 tablespoons minced fresh ginger
Bring a gallon of filtered or spring water to a boil. Add tea, orange peel and ginger and steep for 5 minutes. Strain the tea and allow to cool. Serve over ice, sweeten as desired or mix with lemonade.
Wednesday, May 15, 2013
Adventures in Food Preservation, Final Class Project: Balsamic Mulberry Jam
I de-stemmed my mulberries by hand, which takes forever, because I wanted the fruit to stay as intact as possible, making more of a preserve texture (it also makes a dark purple mess but because the color is naturally sourced, the stains come out washing up with soap and water). It still ends up pretty mashed (cuz the stem runs down through the middle of the fruit).
4 cups smashed mulberries1/4 cup balsamic vinegar (I picked up a lovely one last time I was in the SF Ferry Building from Stonehouse)
1 tablespoon calcium water (add calcium packet to 1/2 cup filtered water in a small jar and shake)
1 tablespoon pectin powder
2 cups rapadura sugar (this will give it a deep molasses-y flavor and won't screw up the color cuz the berries are so dark)
I clean and sterlize jars and keep lids in hot water. I follow the directions on the pectin box (and do all the stuff properly how I was taught in class and from reading the text, but here's the streamlined version):
Heat the fruit with the acid and calcium water to a boil; mix the sugar and pectin together and then add to the fruit, stirring to dissolve. Return the mixture to a boil, then remove from heat. Fill jars leaving 1/4 inch head space, add lids and rings (not too tight). Boil jars for 5 minutes on a canning rack. Remove from water bath and let sit, undisturbed overnight.I got 5 cups of jam from this recipe.
Monday, May 13, 2013
Adventures in Food Preservation, Part 4: Marmalade!
I've made jam a couple times before but because you've got to be exact, I've found the process intimidating to take on by myself. But it's ever-so-fun in a group. Get a good source for detailed instructions: our text is great (and cheap), Preserving Summer's Bounty, there's of course lots of info online, and it's a good idea to follow the directions on the box (if you get your pectin in a box).
There is a good deal of equipment needed for jamming:
We burnt the marmarlade (ever so slightly) and it was good! So let's just call it caramelized:
Orange Marmalade
3 pounds (about 12 small) oranges: ours were assorted varieties from Dennis, who can be found at the Little Italy and other SD farmers markets, including low acid vanilla pinks and blood oranges, which gave the marmalade a rich, dark color.
1 Eureka lemon
1 Meyer lemon
4 cups filtered water
4 cups sugar (we used evaporated cane)
Scrub the fruit clean. I do not use soap (yuck); just rubbing and water.
Cut in half and juice the oranges (you need 2 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth (cuz we're making our own pectin!) Scrape the white pith (and save in the bag) from the oranges. Julienne the peels (for 4 cups).
Cut Eureka lemon in half and juice. Add the juice to the orange juice. Add the seeds, membranes and peel to the bag.
Cut the Meyer in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the Meyer sections into thin triangles.
Put the juice, peels, Meyer triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a large, heavy bottomed pot. Bring to a boil and boil, uncovered, for 30 minutes, stirring so the fruit and bag doesn't stick to the bottom and burn (like we did, but hey, it still tasted great).
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add 7/8 cup of sugar. When the bag is cool enough to handle, squeeze the pectin juices into the marmalade mix (and then compost the bag contents).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently (which we did so we didn't burn it anymore). Secure a candy thermometer in your mixture (did I mention how much equipment jamming requires?), making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell. There are other ways to tell if it's jelled, but those are a bit too esoteric for me.
Fill sterilized jars (that you've been keeping in hot water), scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and process in 180 degree water bath for 5 minutes.
Again, follow all instructions (from a resource other than this streamlined post).
There is a good deal of equipment needed for jamming:
- large pot
- canning rack that will fit into said pot
- canning jars (can be reused)
- new lids (these can't be heated twice)
- rings (can be reused)
- magnetic lid wand (sounds dumb but keeps scorching hot lids sterile)
- jar lifter (basically tongs with grip)
- wide-mouthed funnel
- thin spatula to scrape inside of filled jars to remove any air bubbles
We burnt the marmarlade (ever so slightly) and it was good! So let's just call it caramelized:
Orange Marmalade
3 pounds (about 12 small) oranges: ours were assorted varieties from Dennis, who can be found at the Little Italy and other SD farmers markets, including low acid vanilla pinks and blood oranges, which gave the marmalade a rich, dark color.
1 Eureka lemon
1 Meyer lemon
4 cups filtered water
4 cups sugar (we used evaporated cane)
Scrub the fruit clean. I do not use soap (yuck); just rubbing and water.
Cut in half and juice the oranges (you need 2 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth (cuz we're making our own pectin!) Scrape the white pith (and save in the bag) from the oranges. Julienne the peels (for 4 cups).
Cut Eureka lemon in half and juice. Add the juice to the orange juice. Add the seeds, membranes and peel to the bag.
Cut the Meyer in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the Meyer sections into thin triangles.
Put the juice, peels, Meyer triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a large, heavy bottomed pot. Bring to a boil and boil, uncovered, for 30 minutes, stirring so the fruit and bag doesn't stick to the bottom and burn (like we did, but hey, it still tasted great).
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add 7/8 cup of sugar. When the bag is cool enough to handle, squeeze the pectin juices into the marmalade mix (and then compost the bag contents).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently (which we did so we didn't burn it anymore). Secure a candy thermometer in your mixture (did I mention how much equipment jamming requires?), making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell. There are other ways to tell if it's jelled, but those are a bit too esoteric for me.
Fill sterilized jars (that you've been keeping in hot water), scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and process in 180 degree water bath for 5 minutes.
Again, follow all instructions (from a resource other than this streamlined post).
Tuesday, April 30, 2013
Mother's Day Picnic
To celebrate and show gratitude for our mothers, this year my family will be picnicking on a small farm surrounded by lavendar, sweet peas and sunflowers. I get immense joy from sharing a meal made with care and love from beautiful, wholesome ingredients with those I love. In May, we still have the best that spring has to offer us and the bounty of summer begins.
My picnic basket will include a trio of salads, deviled eggs, assorted cheeses and crackers, and mulberry lemonade… oh, and probably some cookies or lemon bars, although mom is sweet enough already.
Deviled Eggs
1 dozen back yard chicken eggs, hardboiled
mayo
mustard
relish
a small shallot, finely diced
fresh parsley, minced
paprika
Peel the hardboiled eggs and cut them in half lengthwise. Remove yolks and place in a bowl. Arrange the whites on a serving tray. To the yolks, add the remainder of the ingredients (except the parsley and paprika). Mash the yolks with a fork and stir ingredients together until creamy. Dollop the yolk mixture back into the egg halves. Sprinkle with paprika and parsley as desired.
Kitchen Tip: how to easily peel a hardboiled egg
Crack each of the 2 ends, removing a bit of the shell at each end, seal your lips on one end and blow; the egg pops out of it's shell!
Spring Vegetable Salad
Mixed greens (a handful per person)
a diced avocado
fresh basil chiffonade (stack several leaves, roll them tightly, then cutting across the rolled leaves, producing thin strips)
a julienned red beet
roasted asparagus
a couple thinly sliced carrots
fresh corn (slice the kernels from a cob)
tossed with a champagne vinaigrette
…and if you really want a rich salad, add chevre & toasted pine nuts (but that just may be gilding the lily)
Champagne Vinaigrette
Shake ingredients together in a jar: 2 tablespoons champagne vinegar (or red wine vinegar or lemon juice), 6 tablespoons extra virgin olive oil, 1 teaspoon dijon or whole grain mustard, sea salt and freshly ground black pepper to taste.
Grain Salad or Pasta Salad
Seasonal Fruit Salad
Toss together sliced nectarines, pluots, strawberries, and oranges, with mulberries or raspberries; drizzle with a little local honey, top with fresh mint chiffonade and garnish with edible flowers.
 |
| me & mom when we were young |
Deviled Eggs
1 dozen back yard chicken eggs, hardboiled
mayo
mustard
relish
a small shallot, finely diced
fresh parsley, minced
paprika
Peel the hardboiled eggs and cut them in half lengthwise. Remove yolks and place in a bowl. Arrange the whites on a serving tray. To the yolks, add the remainder of the ingredients (except the parsley and paprika). Mash the yolks with a fork and stir ingredients together until creamy. Dollop the yolk mixture back into the egg halves. Sprinkle with paprika and parsley as desired.
Kitchen Tip: how to easily peel a hardboiled egg
Crack each of the 2 ends, removing a bit of the shell at each end, seal your lips on one end and blow; the egg pops out of it's shell!
Spring Vegetable Salad
Mixed greens (a handful per person)
a diced avocado
fresh basil chiffonade (stack several leaves, roll them tightly, then cutting across the rolled leaves, producing thin strips)
a julienned red beet
roasted asparagus
a couple thinly sliced carrots
fresh corn (slice the kernels from a cob)
tossed with a champagne vinaigrette
…and if you really want a rich salad, add chevre & toasted pine nuts (but that just may be gilding the lily)
Champagne Vinaigrette
Shake ingredients together in a jar: 2 tablespoons champagne vinegar (or red wine vinegar or lemon juice), 6 tablespoons extra virgin olive oil, 1 teaspoon dijon or whole grain mustard, sea salt and freshly ground black pepper to taste.
Grain Salad or Pasta Salad
Seasonal Fruit Salad
Toss together sliced nectarines, pluots, strawberries, and oranges, with mulberries or raspberries; drizzle with a little local honey, top with fresh mint chiffonade and garnish with edible flowers.
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