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.

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.

Raid Your Healthy Pantry for DIY Beauty

I've stopped buying beauty products kind of in general, and especially those with long lists of ingredients that may or may not be pronounceable and probably not good for my skin anyway. More and more, I use simple, natural, whole products of one ingredient or make my own. I'm so grateful to have access to wholesome products from my co-op to make artisan, all organic, custom beauty products!

A Few Uses for Coconut Oil 
(Please always use fair trade; let's not support slavery.  My fav is Dr. Bronner's whole kernal virgin)
Hair conditioner or styling
Lip balm
Shaving cream
Deodorant
SPF 7 sunscreen
Deep face and body moisturizer
Toothpaste
Make-up remover
Sooth burns, rashes, dry skin, and bug bites
(and here's many more)

A Few Uses for Apple Cider Vinegar
(I make my own by naturally fermenting fresh, raw cider from Smit Farms from the farmers market or I buy Bragg's organic)
Dilute a tablespoon in a cup of water and:
- use as a hair rinse for soft, shiny locks or to control dandruff, itchiness, greasiness, or irritation)
- use on your face as an astringent, as an overnight spot treatment for blemishes, or as after shave
- soak a washcloth and apply to sooth a sunburn
Wipe it on your feet to control foot odor
Dilute with 2 parts water and use as a mouthwash for better breath and whiter teeth
(and here's some more)

My Face Moisturizer & Hipster Beard Oil

DIY Hair Pomade

Gentle Foaming Cleanser
½ tsp baking soda
¼ tsp water
¼ tsp lemon juice, apple cider vinegar (oilier skin), or plain yogurt (drier skin)

Combine ingredients and use as any cleanser. Rinse with water.

Detoxifying Facial Mask
1 tsp bentonite clay
1 tsp apple cider vinegar
1 tsp honey

Smooth onto skin, let dry to 10-15 minutes, then rinse with warm water.

Smoothie Facial Masks
¼ cup plain yogurt
¼ cup chopped fresh fruit/veggies
2 Tbsp honey
1 Tbsp dry milk powder (optional)

Combine in a blender or food processor until smooth. Apply to face and leave on for five minutes, then rinse with cool water. Stays fresh in the fridge for 3-4 days.

Choose your favorite mask blend…
for most skin types: cucumber (soothes blotchiness and irritation), banana, watermelon, persimmon
for oily skin: peach, apricot, tomato, grape (not concord)
for dry skin: carrot, cantaloupe, avocado, honeydew
for acne: an egg white

Astringent or Toner
apple cider vinegar or lemon juice diluted with green or chamomile tea

Body Scrubs
3 Tbsp course salt, sugar, or oats
2 Tbsp oil and/or honey
¼ tsp vanilla extract (optional)

Combine & scrub in the shower or bath to exfoliate & cleanse. Makes skin super soft and leaves an awesome scent!
If using oats, first pulverize them in a food processor until powdery.
If using oil, careful in the tub: it’s slippery!

Skin Moisturizer
avocado oil, olive oil, almond oil, jojoba oil, coconut oil, or shea butter

DIY Toothpaste

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

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.

Adaptable Whole Grain Recipe for Lunch or Dinner

Here's a recipe for an entree or salad based on whole grains with healthy doses of veggies that can easily be adapted to use your preferred or on-hand ingredients. Customize to match your health goals, taste preferences, the changing season, or make it gluten-free - make it yours! Please your palate and stretch your culinary skills. Using recipes that teach us how to cook and use what's on hand have the important bonus of increasing our kitchen efficiency and decreasing food waste (good for our planet and our pocketbooks)!

I prefer my grains chewy and al dente, requiring less cooking time. Others might prefer their grains cooked with more water for a little longer to make them softer and less toothsome. Cook times vary so taste your grains until they are as tender as you like. If they’re too tough, add more water if needed and continue cooking; if they’re done before the liquid is all absorbed, drain away the excess. To decrease cooking time, increase nutrient availability, and improve digestibility, you can presoak your grains in their cooking liquid for a few hours or overnight, then add more liquid if needed before cooking.


3 cups cooked whole grain of your choice or whole wheat pasta (see below for cooking instructions)

¼ cup chopped, fresh basil, parsley or other herbs
1 cup chopped fresh tomato, or other fresh or roasted vegetables
¼ cup thinly sliced red onion, shallot or green onion
1-3 garlic cloves, minced or crushed
2-3 tbsp Balsamic vinegar or other vinegar or lemon juice
2-3 tbsp extra virgin olive oil or other finishing oil
1/3 cup toasted pine nuts, pepitas, sunflower seeds, or other nuts
sea salt 

freshly ground pepper

Toss all ingredients together in a large bowl, seasoning to taste with salt and pepper. Enjoy warm as an entrée or side dish, or allow to cool and serve as a salad. Makes 4-6 servings. It will keep beautifully in the refrigerator and travels well; this is a good one to keep around for packed lunches, a picnic or potluck.

Variations
Serve on a bed of sautéed greens, fresh greens sliced into thin ribbons or fresh lettuce.
Add a cup cooked garbanzo or other beans or lentils.
Add ½ pound tempeh, cubed small and baked in a tablespoon each of olive oil, tamari, and balsamic vinegar.

Flavor Combos to Try
bulgur + cucumber + mint + dill + lemon juice + red onion + romaine lettuce

wild rice + roasted winter squash + pepitas + aged Balsamic vinegar + lacinato kale

penne + roasted romanesco cauliflower + garbanzo beans + pine nuts

Kamut + beets + parsley + sunflower seeds + shallot + red wine vinegar + mixed greens

farro + tomato + artichoke + olives + parsley + red onion + balsamic vinegar + spinach

buckwheat soba noodle + cilantro + mint + carrots + sugar snap peas + green onion + rice vinegar + toasted sesame oil + peanut + crushed red pepper + bok choy

Cooking Whole Grains Cheat Sheet (adapted from the Whole Grains Council)

For about 3 cups of cooked grains:	Add water or broth:	Bring to a boil, cover and simmer for:
Amaranth, 1½  cup	2¾ cups	20-25 minutes
Barley, hulled, 1 cup	3 cups	45-60 minutes
Berries (rye, spelt, or wheat), 1 cup	3 cups	Soak overnight; cook 45-60 minutes
Brown rice, ¾ cup	1½ cups	35-45 minutes, depending on the variety
Buckwheat groats, ¾ cup	1½ cups	20 minutes
Bulgur, 1 cup	1½ cups	10-12 minutes
Couscous, 1 cup	2 cups	Remove from heat and let sit for 10 minutes
Farro, 1 cup	2 cups	25-40 minutes
khorasan wheat (Kamut), 1 cup	4 cups	Soak overnight; cook 45-60 minutes
Millet, 1 cup	1½  cups	25-35 minutes
Oat groats, 1 cup	2½ cups	40-45 minutes
Quinoa, 1 cup	1 ½ cups	12-15 minutes
Wild rice, ¾ cup	2 cups	45-55 minutes or until tender

DIY Toothpaste

This recipe uses ingredients I have around for other purposes. I use bentonite clay mixed with a little water as a face mask. Coconut oil has a plethora of uses. By making my own toothpaste, I can eliminate waste and packaging while customizing for taste, texture and health benefits.

2&1/2 tablespoons coconut oil (organic and fair trade)
2 tablespoons baking soda
a pinch of fine sea salt
1/2 teaspoon bentonite clay
20 drops essential oil (peppermint, spearmint, cinnamon, clove, tea tree, myrrh, sage...)

In a glass or ceramic bowl, gently heat the coconut oil in a double boiler or water bath until soft and stirable (not liquidy). Add baking soda, salt, clay and essential oil to a small glass jar with a tight-fitting lid; shake to combine well. Makes about 1/3 cup.

Organic ingredients can be found at OB People's Organic Market

Adapted from Live Simply

Holiday Cookies

Have you baked with browned butter?  It might be my new fav ingredient.  I don't usually indulge in all these, let alone all at once, but my spouse loves to bake and 'tis the season.  Happy Solstice!

Molasses Crisps with Candied Ginger

Chocolate Crinkle Cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsweetened cocoa powder
1/4 pound butter, cut into pieces
1 1/4 cups + 1/3 cup evaporated cane sugar
2 eggs
1/2 teaspoon vanilla extract
1/3 cup powdered sugar

3/4 c chocolate chips or nuts (optional)

In a large bowl, whisk together the flour, baking powder and salt.  Sift in the cocoa and set aside.

In another bowl, using an electric mixer, beat the butter and 1 1/4 cups sugar on medium speed until creamy, about 3 minutes.  Beat in eggs, one at a time; then beat in the vanilla.  Beat in the dry ingredients just until combined.

Roll the dough into quarter-sized balls.  Roll the dough balls in the remaining cane sugar, then in the powdered sugar until covered.  Place the balls about 2 inches apart on greased baking sheets.

Bake at 350°F until they are crackled and puffed, 10-12 minutes.

Makes about 2 dozen cookies.  Adapted from Williams-Sonoma

Variations
Substitute the vanilla with peppermint extract or ground cinnamon

Roll in crushed candy cane

Roll the dough around around a piece of candy (chocolate, caramel, candied fruit, marshmallow) before rolling it in sugar

Brown Butter & Sea Salt Chocolate Chip Cookies stuffed with Chocolate Hazelnut Butter
1/2 pound butter, cut into pieces
1 1/2 cups evaporated cane sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon sour cream or yogurt
2 1/4 cup unbleached all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon of salt
1 1/2 cups dark chocolate raindrops, organic and direct trade from OB People's
1 jar of chocolate hazelnut butter - organic at OB People's
flaky sea salt for sprinkling (I like Murray River from Salt Farm at the Little Italy Farmers Market)

Melt the butter in a saucepan over medium heat. When it begins to foam, whisk constantly until the butter begins to brown and has a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Allow to cool and blend in the sugar. Beat in the egg and egg yolk, one at a time. Stir in the vanilla and sour cream. Add the dry ingredients and beat on low just until combined. Stir in the chocolate chips. Chill your dough and chocolate hazelnut butter for at least 2 hours in the refrigerator.

Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough into a disc in your palm.  Make a depression in the middle and place a rounded 1/2 teaspoon of chilled chocolate hazelnut butter and fold dough around it; gently roll into a ball. Place dough balls on cookie sheet, 2 inches apart and gently flatten, just slightly.

Bake at 350° for 9-11 minutes or until the edges of the cookies begin to turn golden brown (they will look under cooked in the middle). Sprinkle each cookie with a few flakes of sea salt right after they come out of the oven, and cool on baking sheet for 5 minutes. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely.

Makes 2 1/2 dozen.  Adapted from Clara Persis