Kohlrabi is coming in as your K

Last year I reviewed a book called The Broad Fork by Hugh Acheson and he stated in the book one of the reasons he ended up writing a Seasonal Cook Book was due to a neighbor that wanted to know what he should do with Kohlrabi. I totally understood the problem. We've been growing  it for a few years and selling it at the market and we are often asked the same questions, we promise we're doing better this year giving out better recipes and calling attention to underserved veggies.

Image from Mother Earth News

What is Kohlrabi? I know it's not something that you see much of at the grocery store, much less at restaurants but if you want to add something a bit international to your family's dinner, check it out.
It originated in germany and has also been referred to as a German Cabbage or  a Turnip Cabbage. It is in the Brassica family, like Kale and it is also high in antioxidants and Vitamin C. While it's a strange looking veggie and it takes a bit of work to get to the best parts, it is totally worth it! The small amounts of greens that it grows are eatable, while the main part is the stem, which resembles a turnip growing above ground. The spherical stem has two layers of fibrous materials which will need to be removed since they do not soften noticeably during cooking.

So what am I supposed to do with this crazy looking vegetable? That's the number one question we are posed with at the market. People are interested but just not sure what it is or what in the world to do with it. It does have a mild flavor like broccoli and is best when it's small. Large bulbs can become woody. It is a cool weather plant and most often you'll see it at the Market in late fall and Spring.

Want to grow  your own? It's a very undemanding plant. It grows well with beets, lettuces and Chards. In the Fall direct sow straight into the garden late August for harvest in late September early October. Some frost is fine and will even sweeten the taste some, like collards or turnips. Spring growing depends on our climate. In warmer areas start indoors up to 4 weeks before the last frost, so it can beat the heat. They are great to add color to your cool weather gardens, they come in white and purple varieties.

Ok so now I have them, what do I do with them? Here's a simple side dish recipe with tons of flavor from The Broad Fork.

Steamed Kohlrabi with Shallot and Celery Leaves

• Two bulbs of Kohlrabi
• Two sprigs of Thyme
• 2 Tablespoons unsalted Butter
• Salt
• One Shallot cut into thin rings
• One Tablespoon of sesame seeds
• 1/4 cup Celery Leaves

Peel the Kohlrabi and cut into 1/2 inch pieces.

Melt the Butter is a sauce pan over medium high heat. When the butter has bubbled add the Kohlrabi cubes. Stir well and then add Shallot, Thyme and Celery Leaves. Reduce heat to medium and add 1/4 cup water and cover to steam. Cook until the Kohlrabi is just tender, about 6 minutes. If any water remains, remove lid so it will evaporate. Salt to taste and add Sesame seeds to garnish.

Serves 4.

Thanks for stopping by and I hope you'll give Kohlrabi a try this spring. I'm taking a turn towards Asian  flavors for Thursday with Lemongrass for the L. 

J for Jalapenos, Candied Jalapenos that is..

From Dyes to Peppers, I'm all over the garden this week.

Spring pepper Plants in our Garden

Peppers have gained a huge amount of popularity lately, they aren't just for poppers and nachos anymore.  As far as flavors go the hotter the better and they have been being added to things you wouldn't expect.

Jalapenos fall into what I would consider a middle category, younger peppers can be mild and as they age they become hotter. So if you are looking for the pepper flavor you can generally gage the heat by the age of the pepper. Young peppers are generally uniformly green and smooth, as they age you will see striations on the pepper and them fully ripe or hotter Jalapenos will be red or orange. The heat falls  within a wide range on the Scoville Chart, from 1,000 to 20,000. The majority of the heat in the pepper is found with in the seeds and interior membrane that holds the seeds, These membranes and seeds can be removed to lower the overall heat level of the pepper.

Many varieties of peppers are now available in nurseries and the big box stores but starting your own peppers from seeds can be very rewarding. Seed catalogues are offer more and more varieties with more and more heat each year, so there is something for everyone's palate. Stating Jalapenos is just like starting any other pepper. You'll need a good starting soil and someplace warm. Warmer climates such as South Florida can direct sow peppers but the rest of us aren't as lucky. Pepper seeds are ones that need to be started very early, as early as 10 weeks before the last frost in order to have the plant ready for the normal transplanting season. Som varierities can take 4 to 6 weeks to germinate and others take only a couple, but they all need a very warm area, generally above 70 degrees. You'll want to hold off on transplanting until the night time temps are staying above 50 degrees and the soil has warmed at least 2 inches down. Peppers are slow growers and need the heat to grow properly.

Plant them at least a foot  a part, once they have established themselves expect that they can grow from 2 to 4 feet tall but have a compact spread. They are fairly drought tolerant, and enjoy heat and humidity. They can also be planted in containers due to the compact size. One plant can produce many pounds of peppers that can vary in heat due to when they are picked.

Last year we had bouts of dry and wet but ended up with a huge amount of peppers that lasted well into November because of the very mild fall we experienced.  So since we had such a glut of peppers we went looking for a good way to extend the life of the peppers. We pickled quite a few for sandwiches and other recipes but we had a friend who recommended a pickling them in a vinegar and sugar syrup. These retain their heat but with a slightly sweet offset. We've heard it called Cowboy Candy, we call them Candied Jalapenos and have seen them used in various forms. At our house they are often eaten right out of the jar or with cream cheese and crackers similar to how pepper jelly is eaten around the holidays in our neck of the woods. I'll share our recipe and hopefully it's something you might try later this year when the peppers are on. It is a water bath canning recipe.

You'll Need;

• 3 lbs of firm Jalapenos 
• 2 cups of Cider Vinegar
• 6 cups of Sugar ( I know it sounds like a ton but it's best not to skimp on it)
• 1/2 teaspoon Celery Seed
• 3 Teaspoons Granulated Garlic
• 1/2 teaspoon Turmeric
• 1 Teaspoon of Red Pepper Flakes
• 8 1/2 pint (or 4 Pint) Canning Jars and lids 

These peppers can be very hot so it's best to work with gloves while you are cutting and trimming.

Trim the ends of the peppers off and slice into 1/4 of an inch rounds. Then set them aside

In a large pot bring the Vinegar, Sugar, Celery Seeds, Garlic,Turmeric and red pepper flakes to a boil.

Reduce heat and let the mixture simmer for 5 minutes. Then add your peppers to the simmering pot, let it continue to simmer for 4 minutes then bring it up to a boil. 

While it's boiling process your clean jars and lids in hot water. Once the peppers have simmered, some will look more wilted than others and that's okay. Transfer them to the heated jars with a slotted spoon, leaving a 1/4 inch headspace. Bring the liquid back up to Boiling and boil for another 6 minutes. Now transfer the hot liquid carefully to the jars to just cover the peppers. Run a knife along the inside of the jars so any trapped air bubbles can be released. 

Wipe the rims of the jars and place your lids finger tight. Place jars in your canner with at least 2 inches of water over the jars and boil for 10 minutes for 1/2 pints and 15 minutes for pints. Remove from canner and place hot jars on a towel to set overnight. Once they have cooled you'll still want to hold off on popping the jars open for a treat. They need another 2 to 4 weeks to fully come into flavor. It's hard but the wait is well worth it. This recipe can be doubled and trust me when I tell you that you'll be glad you did.

Thanks for following along on my A to Z Journey, Wednesday's letter is K and I'll be exploring ideas for that strange vegetable Kohlrabi, you know you'll want to hear about that!

See you in the Garden!

Cabbage Collards is my C

You may or may not know yet that I'm from the Southern United States, we have our own brand of foods in this area and we all have recipes that have been handed down for generations. Some members of my family are often reluctant to move away from the tried and true flavors that they associate with Sunday dinner.
 is for Cabbage Collards

If it was Sunday my Grandmother cooked collards, and it was an experience. First you needed a container of these leafy greens and a "streak of lean", that's fatback for those not raised in the South. Our greens always came from her garden, so no extra strange sprays or chemicals, but those leaves can be crinkly and hold more sand or dirt than you realize. So the multiple washings began. Then there were what felt like hours and hours of boiling and then chopping, to end up with something that was truly awesome but not quite so healthy. Between having the bejesus cooked out of them the fat and the salty meat didn't really lend it's self to beneficial eating.

These are an example of Cabbage Collards that we over wintered in our Garden.

My household is now home to a vegan and we all try to eat a bit healthier, but we really don't want to totally leave our roots behind. We still grow our own Collards, and we use them in a couple of different ways, much healthier ways. The younger leaves make great wraps and are great in salads. But the most asked for recipe is sauteed. Instead of hours over a hot pot stinking your kitchen up, this recipe can be made in less than 15 minutes!

When picking your collards, know that they are generally a cooler weather plant, and it's best to get them locally. Pick up more than you need, these large leaves cook down quite a bit.

• For three to four servings I use about 2 bunches, generally that translates to two pounds.
• Wash your greens very well by placing them in your sink or in a basin. swish them around or agitate the water, just spraying won't get the grit off.
• The stems are a bit tougher than the leaves so go ahead and strip them down. The leaves can be cut up into smaller pieces, or into strips. I prefer the strips, I roll the leaves and then cut thinly crosswise.
• I normally add garlic, onions sliced thinly, and red pepper flakes but I have also added peppers and pancetta, for those times I've made it for others.

Ingredients:

2 Large bunches of Collard Greens

1/2  Teaspoon of Olive Oil

3 Cloves of Garlic minced

1 Small Onions sliced thin- Optional

1 Green or Red Pepper sliced thin- Optional

Pancetta- Optional

1/4 Teaspoon of Red Pepper Flakes

Salt

 

Directions:

In large saute pan heat 1/2 teaspoon of oil, add in garlic and onions (and pancetta if you are using it). Stir often and cook until everything has browned. Add in greens (and peppers). Continue stirring over medium heat until the greens have wilted. Greens will become bright green and become tender, about 5 minutes. Sprinkle with red pepper flakes and salt. Try for personal preference.

Pretty easy and healthy too. Give it a try and see what you think. Or even plan for a few plants in your garden this fall, nothings easier than picking your dinner right out of your own garden! Do you have a great idea for healthy greens you'd like to share, leave it in the comments below! I'll have to get the recipe together for Collard Kraut, any one interested?

Thanks for stopping by and don't forget to check out all of the other great blogs that are participating in the A to Z Challenge. We're blogging the Alphabet every day in April, with a break on Sundays. I'll be talking about great ideas for your garden, edible foraging, healthy herbs and a few recipes.

I'll see you in the Garden!

Apple Cider Stop

I have been up to my ears in Holiday Shows, Church Bazaars and now this weekend it was an  Art Walk. First let me say I had a really great time, we were stationed outside of the Art Center and we met a ton of very nice people, got lots of compliments and had a great many laughs.

But the lead up to this is where my challenge started. We had attended a Festival in the same town earlier in September and they had asked if we would like to have a "Cider Stop" at their Holiday Art Walk in December. I checked our calendar and amazingly enough I was free, so I agreed. Fast forward to the last week in November and I'm stressing about having a perfect cider. I mean if I want you to buy my Jams and Spreads I should be able to impress you with my "free cider"..right?

So I do what everyone else does and I click over to Pintrest.. I can say I found a few recipes, but nothing really seemed like what I wanted, along with a another half dozen pins that  had nothing to do with what I was looking for nor will I ever get a chance to accomplish a third of them. So then I do what I should have done to begin with, I called my mom. I mean after all she makes a mean cider. I mean seriously, It's my favorite holiday smell, some people love trees and greens, or pumpkin pies, not me it's apple cider all the way. 

It's so awesome I'll share it with you. My mom does her's on the stove and lets it simmer all day, hence the holiday love of that scent. I was going to be a bit more mobile so I did mine in a crock pot.

I used our small version, I'm fairly sure it's the 3qt version. 

I took about 1/2 gallon of White House Apple Cider but really any would do.

Added a sliced clementine, two sticks of Cinnamon and in that strange looking contraption at the top I added  four whole cloves and a couple whole allspice.  You could use cheesecloth or a tea strainer, just because it's best to take them out if the mixture will boil or be on the heat for an extended amount of time since the spices can be overwhelming. 

After the cider was hot I transferred about 2/3 to a thermos and refilled the crockpot, leaving the oranges and the spices to mull another batch. 

If you are interested in the spice holder that we use, it's actually a Fresh Food Feeder, found in the baby department. We use it quite a bit in our canning. it's easy to clean and best of all it's reusable.

The Cider was a huge success, there were lots of guesses as to what went into it and I heard later that customers commented on it all around the area. The sale went well too, could I attribute that to the holiday atmosphere or the awesome cider. Try it yourself and let me know what you think...

Here's hoping that your holiday is filled with laughter and lots of great holiday smells..

Book Review - The Broad Fork

If you have ever visited your local farmer's market and seen strange vegetables that you think you'd love to try but just not sure what in the world you would do with it, I've got a cook book for you.

It's The Broad Fork, written by Hugh Acheson, who is famous in our house as a judge on Top Chef.  I admit we often  give lame advice and recipe recommendations at the local markets we attend, and I apologize for not encouraging those that are new to the different vegetables that we grow. We have done you a disservice. But no longer. We'll be doing better this fall, we're recommending The Broad Fork!

My main complaint with cook books, other than I could never make dinner look as good as they do, is that vegetables and fruits often take a sideline. And if you can find a recipe for them you really have to search. This book is organized by season and by vegetables. So like now we are heading into fall and you've got Brussel Sprouts, I generally tell people they are great roasted. But this book has 5 recipes, yes 5,  that I would have never come up with. Brussels Sprouts Risotto, seriously? I can't wait to try it. 

Not only are the recipes easy to follow and the book has ease of  navigation but the layout makes it hard not to add to your list of coffee tables books. The photography is by Rinne Allen , and I love that he went local with that too. Keep in mind he's living in Georgia and the seasonal timelines are from there but the foods can be found any where. Just check out the cover, you'll see what I mean!

So I can say that I got a copy of this for free from Blogging for books but I have bought a couple as presents for friends and family for the holidays. I'd recommend checking it out, before your next trip to the market. You might just find something special for your holiday cooking and help out a local farmer too!

Kale- Great for you and your garden

Monday's letter is "K" and I thought I'd take a day to talk about Greens for your garden. Kale being one that has recently become popular.

Overall greens  are something that everyone should have in their garden. They are easy to grow, can be grown all year in most climates. Places with a harsh winters can use row covers  to grow greens before the worst of the season hits. Kale especially is better when the weather is cooler and can survive temperatures even into the 20's.

Kale enjoys full sun but needs to have at least an inch to an inch and 1/2 of water each week as well as a soil with lots of organic material. You can get two crops a year by planting early in the spring  and late in the summer. They do have some problems with bugs but that can be remedied by using a soap based spray. If leaves have heavy bug infestations pick them off and compost them. Leave at least four leaves on the plant to help continue growth. Kale can be direct seeded or started indoors. We have such a crazy warm, freezing, cool weather pattern we start most cooler plants indoors, then transplant to the garden or containers depending on the plants

When at the peak of the season, plants can reach a good size. No need to pull the entire plant, just pick off enough of the medium to smaller leaves for your use and allow the plant to continue growing.

Kale has many health benefits when steamed. It's also great in stir fry, smoothies and salads. Substitute Kale for spinach in practically any dish you use it in. It is recommended for lowering cholesterol, used in detoxing diets and has anti inflammatory benefits.

Need a quick snack that's healthy try Kale Chips. Here's the recipe we use:

• Pick the medium size leaves, large leaves have a tougher stem and the taste can be a bit off putting.
• Wash well and tear the leaves into large pieces
• I use a 1/2 teaspoon per batch ( a batch will cover a large backing sheet) of olive oil and toss to coat well. Don't over coat that will leaves you with soggy treats.
• Spread your leaves evenly into a thin layer on the baking sheet, you can use a parchment paper if you'd like to make cleaning easier.
• Every oven is different but we use 300 degrees for a slow even bake. After 10 minutes I will turn the pan and cook for an additional 20 minutes. Check your progress, your oven may be more efficient than ours. You want crisp but not burnt edges. It took a few tries to get the just right texture.
• Let cool on the pan for a few minutes, sprinkle with salt if you'd like and then enjoy!

Once you have mastered the original, you can add other flavors, dry ingredients like garlic powder, smoked paprika, cayenne, red pepper flakes  or cumin work best. Experiment with your favorite flavors and create a new favorite signature snack.

This post is part of the A to Z Blogging Challenge so check out all kinds of great blogs, there are over 1700 participating as of last count. Check back on Tuesday for "L" and find out what being a "Locavore" really means and why it's important.

Fall 

It's finally here, Football, Pumpkins. Apple Butter and Pecans. It sounds simple but those things pretty much sums up fall around here. Not necessarily in that order either..

The great thing about living in North Carolina is the ability to travel from the coast to the mountains without ever leaving the state. We recently took a day trip to Asheville and stopped in at their farmers market. We are frequent visitors to the State Farmers Market in Raleigh, because we have to face the fact that we can't grow everything, and I love to just browse to see the veggies and plats available, But Asheville's Market is a whole new adventure. There you can get apples direct from the Orchard and since their season is a bit ahead of ours we get a sneak peak at whats up coming!

We brought home a couple of Bushels of Early apples, Arkansas Black and Suncrisp, they make awesome Apple Butter and Apple Sauce. We fill up the counters with Crock Pots and let them do all of the hard work. By the time we're done we'll have made at least 10 dozen jars for the Fall and Christmas markets. If you're interested in making some of you're own here's an easy recipe for you to try.

Crock Pot Apple Butter
 About 5lbs of Apples (we leave the skins on since they aren't waxed)
1 to 1 /12 cups of Sugar (Depends on the Apples and your preference, Brown or White Sugar)
1 Teaspoons of ground Cinnamon
1/2 Teaspoon of ground Cloves
1/2 cup of Apple Cider Vinegar.

Core and Chop the Apples. Place then in the Crock Pot and cook on a medium heat for about an hour.
Once they have begun to soften add your spices and vinegar. Cook on a medium heat for 8 to 10 hours depending on the apples. They will be dark brown. We use and immersion blender to get a smooth butter. You can leave the lid off for the last hour or two to get a thicker consistency. Fill your jars leaving a 1/4 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.
Can be put into clean jars and kept in the refrigerator or it can be water bath canned. We process 1/2 pints for 10 minutes.  Makes about 8 1/2 pints

Great for Homemade Holiday Gifts or keep them all for yourself!