tag:blogger.com,1999:blog-329212872024-03-15T20:11:09.572-05:00Jim Long's RecipesMy Recipes Using HerbsJim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-32921287.post-17501434455298640712023-10-29T12:30:00.003-05:002023-10-30T10:51:17.177-05:00Green Tomato Pie2 cups sliced green tomatoes
1 1/2 cups sugar
5 tablespoons flour
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon ground cinnamon
Dough for a double pie crust
Preheat oven to 350 degrees F
Combine ingredients in bowl, toss to make sure sugar and flour are mixed well with the tomatoes.
Pour the mixture into the bottom pie crust, top with bits of butter and seal on the top crust, cutting a vent in the top.
Bake for about one hour or until crust is nicely browned. Cool and serve.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo084aB29jgCuckj17E6ezANFK0-TxCUc-orkmvJoByiS0QsAgyC4uiEfTRenxjLejaz-uUU2AR7I0zGBHjB2v_2NIsMO-iRumKA_i0TuSXGFLxTXxjmlAByPk2CFu5dDD1gw1oSgjSu5RYt4YhLvH4o4t4OBFdBOfMHMxHk7aQIfjwEOQPXr/s640/Tomato%20pie.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo084aB29jgCuckj17E6ezANFK0-TxCUc-orkmvJoByiS0QsAgyC4uiEfTRenxjLejaz-uUU2AR7I0zGBHjB2v_2NIsMO-iRumKA_i0TuSXGFLxTXxjmlAByPk2CFu5dDD1gw1oSgjSu5RYt4YhLvH4o4t4OBFdBOfMHMxHk7aQIfjwEOQPXr/s320/Tomato%20pie.jpg"/></a></div>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-53198099266326438582023-07-19T09:24:00.000-05:002023-07-19T09:24:03.073-05:00Spanish GazpachoGazpacho, a much-loved cold summer soup. We have it for lunch or supper, with sandwiches or zucchini fritters, with sweet corn from the garden or just with chips like salsa. It's a great way to use excess produce from the garden (or from your CSA). It takes only minutes to fix, can be kept in the fridge for 3 or 4 days, although it's unlikely to last that long because it is such a refreshing treat on a hot day.
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Ingredients:
1 1/2 pounds ripe tomatoes, no need to peel or seed
About 2 cups tomato juice, or I like 1 cup juice and 1 cup of Zing-Zang bloody mary mix
2 medium cucumbers, cut in chunks
Half a red bell pepper, cut in large pieces
Half a medium onion, cubed, or 3 green onions
1 small jalapeno, seeds removed
1 garlic clove
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Chopped cilatro for garnish
Place everything in a food processor in batches and chop fine, leave some tiny chunks for texture.
Chill at least 2 hours or overnight. Serve with a dollop of sour cream or plain yogurt, if desired, and some chopped cilantro on top.
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-86289434248205426852023-07-04T16:59:00.000-05:002023-07-04T16:59:55.027-05:00Cold Cucumber Soup for Summer Cold Cucumber Soup
I learned this recipe from the late Billy Joe Tatum many years ago. I've made cucumber soup half my lifetime but Billy Joe's method completely changed my method.
Ingredients
3 or 4 medium to large cucumbers
Half of one average-sized onion, sliced
3 tablespoons butter
3/4 cup plain yogurt
1 1/2 cups buttermilk
3 cups chicken broth
Fresh dill
Salt to taste
Start with 3 or 4 medium to large cucumbers. Peel if the skin is bitter, otherwise peel or don't peel. Remove the seeds if they are large. Slice cucumbers and set half aside.
In a skillet, melt about 3 tablespoons butter, then add in HALF of the sliced cucumbers and the onions. Simmer about 5 to 7 minutes.
Add approximately 2 cups chicken broth (canned or fresh, whatever you have on hand).
Continue simmering for another 5 to 8 minutes, just until the onion is nearly transparent.
Working in batches, put the simmered cucumber and onion in a blender with another 1 cup chicken broth and the remaining fresh cucumber slices.
Add the fresh dill, yogurt and buttermilk and blend well.
Chill several hours or overnight before serving. Add a dollop of yogurt or sour cream and some diced cucumber and dill as garnish on top.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-68024191090690412512022-08-10T09:51:00.003-05:002022-08-10T09:58:26.873-05:00Jim Long's Lemon Balm Cake<p>Ozarks Gardening/Syndicated Newspapers via Ozarks Mountaineer Magazine, copyright Jim Long 2022 </p><p>Lemon Balm has a fresh, pleasant lemony fragrance that combines well
in lots of dessert recipes. Our garden intern who was here through the month of
May decided to learn pie baking. One of the challenges I gave him was to
create an herbal pie. He chose to make a chess pie in which he included lemon
balm, lemongrass and lemon thyme. It was outstanding and definitely, “a keeper.” </p><p>Lemon balm combines well with other herbs in tea blends. I make a festive tea
often when we have groups touring the garden. To make it, I heat about 6 cups of
water and when almost boiling, add a good handful of lemon balm, some cut up
lemongrass leaves two thinly sliced lemons and one thinly sliced orange, and a
couple of quart-sized Luzianne tea bags, along with a tablespoon of chamomile
flowers (fresh or dried). I turn off the heat and put a lid on the pan, letting
the herbs and tea steep until cooled, then strain them out. I add another thinly
sliced lemon and orange, squeezing both a bit. Then I add a quart of
cranberry-raspberry juice and another 6 cups of water, chill it all for a few
hours then serve over ice. Even people who think they don’t like “herbal” tea,
like this one. </p><p>Lemon balm, like most herbs,
<b>has a vastly better flavor if you keep cutting it back</b>. All basils and
lemon balm lose flavor if they aren’t pruned every couple of weeks. Basil gets
bitter while lemon balm gets, “soapy” tasting if not pruned. I cut my lemon balm
back often during the year and harvest the newest growth for the best flavor. I
sometimes dry lemon balm for winter use but I prefer it fresh whenever possible.
Lemon balm is a reliably hardy perennial that will grow most anywhere with
sunshine. It will even take half shade and still produce well. If you let it go
to seed it will scatter the seed into other beds, not a lot, not to the amount
that garlic chives do, and it’s not hard to keep it in the place you planted it. </p><p>Even though it is in the larger family of plants that include the mints, it
doesn’t spread rapidly from underground runners, either. You can divide the
plant easily by cutting it in two and replanting the half you’ve dug up. I have
posted several of my lemon balm cake recipes over the years and you can find
some of the variations on my website <a href="http://www.longcreekherbs.com" target="_blank">www.Longcreekherbs.com</a> under, “Jim’s
Recipes.” All of the variations for the cake include lemon thyme, lemon balm and
lemongrass, all of which are easy to grow in the garden. </p><p>The University of
Maryland Medical Center’s website (www.umm.edu) says this about lemon balm:
“Several studies have found that lemon balm combined with other calming herbs
(such as valerian, hops, chamomile) helps reduce anxiety and promote sleep.”
They go on to say this herb was regularly used back to the Middle Ages and
before, to reduce stress and anxiety, promote sleep and improve appetite. It was
also used to ease the pain and discomfort of upset stomach, flatulence and
bloating. Lemon balm is native to Europe but is grown around the world.
Commercially it’s grown for medicine, cosmetics and furniture polish
manufacturing and recent double-blind studies where the control group used a
placebo and the test group took a combination of lemon balm and Valerian
(another herb), the lemon balm-Valerian combination proved to increase mood and
“significantly increased calmness and alertness.” Other studies suggest that
topical ointments containing lemon balm seem to help heal lip sores from herpes
simplex virus, as well as helping heal small scratches and minor wounds.</p><p>Lemon
balm is a delightful and useful plant and if you’re not growing it, you’re missing out on
its many benefits. Plus, it just tastes good in cakes, cookies and now, thanks
to our intern, in pie, as well! </p><p>Here's my favorite
<b>Lemon Balm Cake</b> recipe.
I first served it at my (formerly) Herb Day in
May back in the 1990s. </p><p> 3/4 cup milk </p><p>2 eggs </p><p>1 cup sugar </p><p>1 Tablespoon fresh lemon peel zest </p><p>2 cups flour </p><p>1 1/2 teaspoon baking powder </p><p>1/4 teaspoon salt </p><p>6 Tablespoons butter, softened </p><p>1/4 cup coarsely-chopped fresh lemon balm leaves </p><p><b>*1 Tablspoon finely snipped lemon grass </b>(fresh or dried)<b><br /></b></p><p>1 teaspoon lemon thyme leaves, stems removed </p><p>Heat oven to 350 degrees F. </p><p>Scald milk. Put hot milk and the 3 lemony herbs in food processor or blender. Process
well and set aside to steep </p><p>Combine flour, baking powder and salt, mixing then add eggs, sugar, butter and lemon zest. Add the steeped herbs/milk and blend well
until dough is mixed. </p><p>Pour into a greased bread pan (9 x 5 inch) and bake about 50 minutes. </p><p>Test with a toothpick or knife, if tester comes out
with batter still on, give it a few more minutes of baking.
<b> </b></p><p><b>Topping:</b> </p><p>Juice of 1 lemon, combined with enough powdered sugar to make a thick syrup. </p><p>Poke a few holes in the still-warm cake and pour the syrup over. Repeat pouring the syrup
until all of it used up. Let the cake rest for an hour or so, or overnight
before serving. This cake also freezes well and can be kept for a month or more
frozen. </p><p><b>*Note about lemon grass</b>. I often use the leaves and/or the "bulb". When using the leaves make sure to snip them very fine with scissors rather than chopping. Even though you will be blending them in the hot milk, the leaves won't blend up enough unless snipped very fine. </p><p>You can fine lots more of my recipe in my books at <a href="https://www.longcreekherbs.com/product-category/books/">https://www.longcreekherbs.com/product-category/books/</a><br /></p>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-4628108239457697552020-07-21T14:37:00.002-05:002020-07-21T14:37:44.003-05:00Cold Cucumber SoupI learned this recipe from the late Billy Joe Tatum many years ago. I've made cucumber soup half my lifetime but Billy Joe's method completely changed my method.<br />
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Ingredients <br />
3 or 4 medium to large cucumbers<br />
Half of one average-sized onion, sliced<br />
3 tablespoons butter<br />
3/4 cup plain yogurt<br />
1 1/2 cups buttermilk<br />
3 cups chicken broth<br />
Fresh dill<br />
Salt to taste <br />
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Start with 3 or 4 medium to large cucumbers. Peel if the skin is bitter, otherwise peel or don't peel. Remove the seeds if they are large. Slice cucumbers and set half aside.<br />
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In a skillet, melt about 3 tablespoons butter, then add in <i>HALF</i> of the sliced cucumbers and the onions. Simmer about 5 to 7 minutes.<br />
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Add approximately 2 cups chicken broth (canned or fresh, whatever you have on hand).<br />
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Continue simmering for another 5 to 8 minutes, just until the onion is nearly transparent.<br />
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Working in batches, put the simmered cucumber and onion in a blender with another 1 cup chicken broth and the remaining fresh cucumber slices.<br />
Add the fresh dill, yogurt and buttermilk and blend well.<br />
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Chill several hours or overnight before serving. Add a dollop of yogurt or sour cream and some diced cucumber and dill as garnish on top.<br />
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Our pup Eli says you'll love it.<br />
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<br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-91524859153595068182020-07-21T13:46:00.001-05:002020-07-21T13:46:53.531-05:00Mint, More Useful Than You ThoughtWhen most people think of mint they likely think of mint-chocolate ice cream. Or dried mint leaves for tea. But hey, mint is way more useful than that. Consider Cold-Pressed Mint Tea. You'll find the recipe in several of my books on <a href="https://www.longcreekherbs.com/products.php?cat=7">my website</a>.<br />
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If you sort of, kind of like mint tea made from dried mint leaves or those disgusting mint teabags <i>(which are leaves with mint flavoring added),</i> you'll love this upscale, fresh version.<br />
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First, start off with a handful of fresh mint. Any kind of mint, peppermint, spearmint, apple mint, whatever you have. And don't obsess over what a handful is, just harvest a bunch. Double it over, then give it a slight twist like you were wringing out a dish cloth.<br />
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The goal is to crush it a bit to release the essential oils in the leaves and stems. And yes, use leaves, stems and flowers if the mint is in bloom. The whole plant has flavor.<br />
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Next, put the handful of mint in the bottom of a pitcher, this one probably holds 3 or 4 quarts, I just grabbed the first pitcher I saw in the pantry.<br />
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With the mint in the bottom of the pitcher, next, fill the pitcher all the way up to the top with ice. Don't skimp, the pitcher needs to be full of ice all the way to the top, with the mint on the bottom.<br />
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Now, with mint and ice in place, add water all the way to the top of the pitcher. Give it 5 minutes to steep and it is ready to drink. It's almost like instant tea - only way better. Pour yourself a glass of the freshest, best tasting mint tea you have ever had.<br />
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<span id="goog_907729789">Variations: </span><br />
<span id="goog_907729789">1 - Add several fresh or frozen strawberries.</span><br />
<span id="goog_907729789">2 - Add several slices of cucumber in the bottom with the mint.</span><br />
<span id="goog_907729789">3 - How about slightly crushed watermelon...</span><br />
<span id="goog_907729789">4 - Fresh raspberries added is another great flavor.</span><br />
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<span id="goog_907729789">Bottom line, this is a no-calorie, refreshing summer beverage.</span><br />
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<span id="goog_907729789">And if you are really adventurous, the next time you are hot and sweaty from working outdoors, pour some of this refreshing tea into a wash cloth and soothe your hot face and skin. You will be amazed at how much better this makes your skin feel.</span><br />
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<span id="goog_907729789"> </span>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-15369352011260012762013-12-05T13:19:00.000-06:002013-12-05T13:19:15.265-06:00Make a Cooking Wreath from HerbsCopyright©Jim Long 2013<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rfB_v8cNVgU/UqDPMD2D13I/AAAAAAAAIWI/5OjX9HC5YRc/s1600/Herb-Assortment_pruner.lr.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="197" src="http://3.bp.blogspot.com/-rfB_v8cNVgU/UqDPMD2D13I/AAAAAAAAIWI/5OjX9HC5YRc/s400/Herb-Assortment_pruner.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbs and pruners are all you need to make a wreath.</td></tr>
</tbody></table>
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I wrote about this craft thing I used to do with groups of visitors, back in the 1990s for <i>The Herb Companion </i>magazine.
Seems like a lot of herb groups around the country liked the idea and
made lots to sell, so I'm reprinting it again here. It's pretty simple, a
wreath woven together out of cooking herbs. I used to sell them in
little cellophane bags with a couple of recipes attached. To use the
wreath, you simply started a pot of soup or stew boiling and about 15
minutes before the end of the cooking, you simply drop the entire wreath
into the pot for seasoning. The flavor is delicious!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gX_XItkAkrU/UqDMaVfWUgI/AAAAAAAAIVc/TYSFXnLYjIY/s1600/Begin.rosemary.lr.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://1.bp.blogspot.com/-gX_XItkAkrU/UqDMaVfWUgI/AAAAAAAAIVc/TYSFXnLYjIY/s400/Begin.rosemary.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 1</td></tr>
</tbody></table>
Step 1, pick a long sprig of rosemary. New, this year's growth is best
simply because heavier wood is more likely to break than to bend. You
can use any of the following to work into your wreath, all with good
flavor: Rosemary, Thyme (any variety), Sage, Garlic chives, Chives
(leaves and/or flowers), Oregano, Basil, Lavender (flower spikes),
Hyssop, Parsley and Lemongrass (even if it's already brown it still have
flavor).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZULLNmqbdwY/UqDM2SbJZFI/AAAAAAAAIVk/uIuPLi3JYng/s1600/Step.2+.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ZULLNmqbdwY/UqDM2SbJZFI/AAAAAAAAIVk/uIuPLi3JYng/s400/Step.2+.jpg" width="353" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 2, bending the sprigs to weave.</td></tr>
</tbody></table>
To begin your wreath, choose a nice, long sprig of hyssop or rosemary
and bend it into a circle, twisting the ends around each other. Hold in
place with your thumb and forefinger while you wrap another sprig of a
different herb in the other direction (or tie the ends together
temporarily with plain white string).<br /><br />You want to weave each
sprig in the opposite direction of the first so they hold each other in
place. Don’t get discouraged, it gets easier as you work. (You may want
to make several on your first try to get the hang of it).<br />
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Step 2, Weave each of the herbs into your wreath, using only the stems
and leaves, no string. Tuck ends under and over an earlier sprig and
keep adding more. You want to end up with a wreath that is about four
inches across, or smaller. Use lemongrass or garlic chives as the last
herb, wrapping it around like a ribbon and tucking each end under
another sprig to hold it in place.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HS5t6PJ9NoE/UqDOBRXHwkI/AAAAAAAAIVw/KSFXRpvpAPE/s1600/Step.lr.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="http://4.bp.blogspot.com/-HS5t6PJ9NoE/UqDOBRXHwkI/AAAAAAAAIVw/KSFXRpvpAPE/s400/Step.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3, finishing.</td></tr>
</tbody></table>
Step 3, When your wreath is finished, trim off any extra ends that are
sticking out and put the wreathes in a dark place, like a pantry, on
paper and let them dry until crisp.<br />Attach a string and a recipe if you wish and your cooking wreath is ready to give to a friend.<br /><br />To
use the wreath, remove the string and drop into an already boiling pot
of soup or stew. It’s best to add the wreath during the last fifteen or
twenty minutes of cooking (this is true of adding any herbs, fresh or
dried; add them too soon and the cooking removes the flavors, so add
herbs in the last minutes of cooking for the best flavor).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-T0zrrzBVxlI/UqDOkGugrkI/AAAAAAAAIV4/Q4pFeMZX1tQ/s1600/Finished.wreath.recipe.lr.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="http://4.bp.blogspot.com/-T0zrrzBVxlI/UqDOkGugrkI/AAAAAAAAIV4/Q4pFeMZX1tQ/s400/Finished.wreath.recipe.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 finished wreathes; attach a recipe to give as a gift.</td></tr>
</tbody></table>
<br />Recipes to choose from for attaching to the wreath:<br /><br /><b>Autumn Herb Wreath Chicken Soup</b><br /><br />2 1/2 quarts water<br />2 chicken breasts <br />1 stalk celery, diced<br />1/2 cup diced onion<br />2 carrots, peeled, sliced<br />The entire cooking wreath<br />1/4 teaspoon turmeric<br />Dash salt and pepper, to taste<br />*Optional: 1/4 cup brown rice, rinsed<br /><br />Bring
water to a boil and add the chicken and vegetables. Cook until the
chicken is tender, about 20 minutes, remove chicken and dice, then add
back to the soup. Add the optional rice and reduce heat to a simmer,
cooking 10-15 minutes. When you add the rice/pasta, also remove the
ribbon from the cooking wreath and add the wreath to the pot of
simmering soup. Simmer until rice is done, remove wreath and serve.<br />
<br /><b>Vegetarian Herb Wreath Soup</b><br /><br />A vegetarian friend would receive this recipe card attach to their cooking wreath:<br />2 1/2 quarts water or vegetable broth<br />Bring
water to a boil and add an assortment of your favorite diced
vegetables: celery, potato, carrots, a turnip, some cabbage, onion,
garlic, 1 slice ginger, etc. about 3 cups total.<br />*Optional 1/4 cup brown rice, rinsed<br /><br />Simmer
vegetables and rice until tender, about 15-18 minutes. Add the cooking
wreath (with the ribbon removed) after 10 minutes of cooking, and
continue cooking until rice is tender. Remove the wreath and serve.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mCaBbmcercc/UqDP1xv1vpI/AAAAAAAAIWQ/BAZflepX5lU/s1600/Cooking-wreathes-3.lr.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="170" src="http://1.bp.blogspot.com/-mCaBbmcercc/UqDP1xv1vpI/AAAAAAAAIWQ/BAZflepX5lU/s400/Cooking-wreathes-3.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three little cooking wreathes, before ribbons and recipes.</td></tr>
</tbody></table>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-16237714541505089892013-11-20T10:55:00.002-06:002013-11-20T10:55:14.601-06:00Kale, a Healthy Addition to Meals<h3 class="post-title entry-title" itemprop="name">
<br /></h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-58PKTl2zzNM/UozktuyL69I/AAAAAAAAITk/bi6B10VZrek/s1600/Great-kale.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-58PKTl2zzNM/UozktuyL69I/AAAAAAAAITk/bi6B10VZrek/s400/Great-kale.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three kale varieties in the Bear Creek Farm gardens.</td></tr>
</tbody></table>
Kale is a very healthful greens plant with lots of benefits. It has
taken me a good while to actually like kale, but over time I've come to
really enjoy this leafy plant. I've been experimenting with new ways to
use kale, and my recipe for kale stuffing and kale and pear salad are
listed below. We had both last night for supper and I have to admit,
both were darned good!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XtCkRX2LnNM/Uozk8XxRcbI/AAAAAAAAITs/eSryLl1tUHY/s1600/Kale,-fish,-salad-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="http://2.bp.blogspot.com/-XtCkRX2LnNM/Uozk8XxRcbI/AAAAAAAAITs/eSryLl1tUHY/s400/Kale,-fish,-salad-2.jpg" width="400" /></a></div>
Here's what I served for supper last evening. It's flounder baked with
kale and cornbread stuffing. Next to that on the plate is a kale and
pear salad.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VnItfAGB8nk/UozlPNBTAvI/AAAAAAAAIT0/ez4UVEKXW_I/s1600/Stuffed-Flounder.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="http://1.bp.blogspot.com/-VnItfAGB8nk/UozlPNBTAvI/AAAAAAAAIT0/ez4UVEKXW_I/s400/Stuffed-Flounder.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flounder baked with kale and cornbread stuffing.</td></tr>
</tbody></table>
Start with 1/2 cup chopped celery and 1/4 cup chopped onion. I added 1/8
cup of zucchini squash and sauted all of that in 2 tablespoons of olive
oil. After about 7 minutes and while still cooking, I added 1 1/2 cups
chopped, fresh kale and let that wilt. I added 2 cups of cornbread
cubes, some poultry seasoning (sage and thyme) and simmered that until
the cornbread cubes had absorbed the liquid. I piled it atop the founder
and baked it for 15 minutes at 350 degrees F.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bybRUK2Ch8Y/UozmLOhbnpI/AAAAAAAAIUA/gtt6-qyEwb8/s1600/Kale-Salad.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="http://4.bp.blogspot.com/-bybRUK2Ch8Y/UozmLOhbnpI/AAAAAAAAIUA/gtt6-qyEwb8/s400/Kale-Salad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale Salad</td></tr>
</tbody></table>
The kale salad was just as healthy and also quite easy. I used 2 cups of
coarsely chopped kale (any variety, all kale is good). I added one
fresh pear, cut in pieces, 1/4 cup seedless grapes cut in half, 2
tablespoons toasted sunflower seeds (or raw, both will work fine). The
dressing was simply 3 tablespoons of yogurt - I had blackberry yogurt on
hand, but any favorite yogurt works. The flavors were great, we had a
healthy, filling meal and I'll make this again.<br />
<br />
For Thanksgiving I'm going to add both chopped kale and zucchini squash
to my stuffing. It cuts down on the carbohydrates, adds good flavor and
gives a healthy boost to an otherwise bready stuffing. <a href="http://jimlongsgarden.blogspot.com/2013/02/kale-for-your-good-health.html">Click here to see my kale soup recipe</a>
(it's actually not mine, I learned it from Jim & Robbins Hail at
Bear Creek Farm). It is outstanding and really easy, too. Here's kale to
your good health.<br />
Happy Thanksgiving!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uFu-GCas55g/UozozZlcF-I/AAAAAAAAIUM/-UXaEtuyl_w/s1600/Anne_s_Pumpkin.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-uFu-GCas55g/UozozZlcF-I/AAAAAAAAIUM/-UXaEtuyl_w/s200/Anne_s_Pumpkin.jpg" width="106" /></a></div>
Oh, and if you want the best pumpkin pie recipe, and our special seasoning, <a href="http://www.longcreekherbs.com/products.php?cat=11">click here</a>. Anne's <a href="http://www.longcreekherbs.com/products.php?cat=11">Pumpkin Pie Seasoning</a>
is the best flavored seasoning we've ever found, and Anne gave us her
very special pumpkin pie recipe - much better than that recipe on the
side of the pumpkin pie can!
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-498314310802528422013-10-31T10:50:00.004-05:002013-10-31T10:50:57.731-05:00Squash Frittata, Beet Cake<h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="post-header">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AmlJuk9YMqM/UnJwkZeTBUI/AAAAAAAAH5o/jmoCswxSolQ/s1600/Betty-Daly,-Dennis,-Art-+r.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-AmlJuk9YMqM/UnJwkZeTBUI/AAAAAAAAH5o/jmoCswxSolQ/s400/Betty-Daly,-Dennis,-Art-+r.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dennis, Betty, Josh and Art (checking his email).</td></tr>
</tbody></table>
A newspaper editor came to the garden this summer for an interview. He
asked me why I garden. "You've been doing this every year for most of
your life, so don't you get tired of doing the same thing over and
over?" I tried to explain no two seasons are ever the same, every year
is a new challenge and every year I try new varieties, different
vegetables and herbs. Not being a gardener, I don't think he ever quite
understood. But the primary reason I garden is what you see above,
getting to share what I grow and produce with good friends over pleasant
meals. These folks are all friends from Hawaii, we always look forward
to their visits and they love good food, so cooking from the garden is
always a pleasure.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lyadf2YHOAo/UnJyTdNPD5I/AAAAAAAAH54/_xKPzdxDLlg/s1600/Vegetable-basket.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-lyadf2YHOAo/UnJyTdNPD5I/AAAAAAAAH54/_xKPzdxDLlg/s400/Vegetable-basket.jpg" width="386" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the garden, directly to the kitchen.</td></tr>
</tbody></table>
Betty especially likes beets, fixed any way they can be fixed, so we had
steamed beet greens with balsamic vinegar, buttered beets with orange
juice and a beet cake (along with grilled salmon, and a squash fritta).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZJ-Jv5MYpko/UnJ3FOYgcQI/AAAAAAAAH6I/KwyUWa2T2Sw/s1600/Betty-Daly,-Dennis-&-Art.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="http://4.bp.blogspot.com/-ZJ-Jv5MYpko/UnJ3FOYgcQI/AAAAAAAAH6I/KwyUWa2T2Sw/s400/Betty-Daly,-Dennis-&-Art.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata, grilled salmon, beet greens and beets, not especially pretty, but tasted good.</td></tr>
</tbody></table>
Here's the frittata recipe. <br />
<div style="text-align: center;">
<b>Squash Frittata</b></div>
<ul>
<li>3 tablespoons olive oil</li>
<li>1/2 teaspoon grated fresh ginger</li>
<li>1 small yellow onion, thinly sliced</li>
<li>2 cloves garlic, chopped</li>
<li>1/2 teaspoon ground turmeric</li>
<li>2-3 medium zucchini (or young patty pan squash), in 1/4 inch slices</li>
<li>2 tablespoons flour</li>
<li>1/4 teaspoon baking soda</li>
<li>4 eggs, beaten</li>
</ul>
Preheat oven to 375 degrees F.<br />
Heat oil in a saucepan. Add onion and garlic and saute until soft. Add
turmeric and zucchini, add a dash of salt and pepper and cook until
tender, about 10 minutes. Stir in flour and baking soda and cool
briefly.<br />
Mix in the beaten eggs with the zucchini and pour into a greased 9" x
13" casserole pan and bake until set, about 25 minutes. Let cool for 5
minutes before cutting into serving sizes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a52vQGKss-0/UnJ3Yf1zg0I/AAAAAAAAH6Q/hu14Wemlang/s1600/Apple-pie.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-a52vQGKss-0/UnJ3Yf1zg0I/AAAAAAAAH6Q/hu14Wemlang/s400/Apple-pie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple pie - how did the crust get that way??</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MJ6FNpl03Gk/UnJ3dy5e5nI/AAAAAAAAH6Y/xD0RNhtGMe0/s1600/Beet-cake-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="http://1.bp.blogspot.com/-MJ6FNpl03Gk/UnJ3dy5e5nI/AAAAAAAAH6Y/xD0RNhtGMe0/s400/Beet-cake-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet cake. A leaf and powdered sugar created the design on the cake.</td></tr>
</tbody></table>
For dessert we had either beet cake or apple pie so of course everyone
had a small piece of each one. Here's the beet cake recipe, not mine, I
was given the recipe by herb friends at Round Top, TX and I've made some
adjustments to it over the years.<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<b>Beet Cake </b></div>
<ul>
<li>1 15 oz. can of beets (not pickled, just plain, canned beets)</li>
<li>1 1/2 cups flour (I use 1 cup unbleached flour and 1/2 cup whole wheat flour)</li>
<li>2/3 cup vegetable oil</li>
<li>3 eggs, beaten</li>
<li>2 cups sugar (I use 1 1/2 cups granulated stevia or Truvia and 1/2 cup sugar)</li>
<li>2 teaspoons cinnamon</li>
<li>2 teaspoons dry ginger</li>
<li>2 tablespoons freshly grated fresh ginger</li>
<li>2 teaspoons baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 cup nuts, chopped (I used pecans or walnuts)</li>
<li>3/4 cup coconut</li>
</ul>
Heat oven to 350 degrees F.<br />In a food processor, empty the entire can of beets,<u> juice and all</u>.
Blend it well. Combine the rest of the ingredients except for the
chopped nuts, mixing well. Fold in the chopped nuts and coconut. Pour
into a 9 x 13, oiled and floured baking pan (or 2 round cake pans). Bake
until a knife inserted comes out clean, about 25-30 minutes. Let cool.
Serve with real whipped cream. Or, if using 2 round cake pans, use this
filling between the layers:<br />
<br />
<div style="text-align: center;">
<b>Cream Cheese Filling</b></div>
<ul>
<li>1 (3 ounce) package cream cheese, softened</li>
<li>1/3 cup butter, softened</li>
<li>4 cups powdered sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>2 tablespoons milk</li>
</ul>
In a medium bowl, blend the cream cheese, butter. Gradually mix in
the powdered sugar, vanilla and milk, mixing well. Spread on bottom
layer of cake, then add the top layer. Let set up for an hour or so
before serving. The cake can be made ahead and frozen, then thawed
before serving.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YWfRkHSBacA/UnJ6OEBCkbI/AAAAAAAAH6k/LxHoDf3v1eY/s1600/Beet-Cake-slice.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YWfRkHSBacA/UnJ6OEBCkbI/AAAAAAAAH6k/LxHoDf3v1eY/s400/Beet-Cake-slice.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet cake doesn't need frosting, just some real whipped cream on top.</td></tr>
</tbody></table>
<br />
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-72707151515916559872013-09-30T10:48:00.003-05:002013-09-30T10:48:29.586-05:00Outstanding Green Tomato Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PjPfFk3Z1jM/UkmbciKHmWI/AAAAAAAAHsQ/5y2JTyI2bgE/s1600/Basket-Green-Tomatoes.sm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://1.bp.blogspot.com/-PjPfFk3Z1jM/UkmbciKHmWI/AAAAAAAAHsQ/5y2JTyI2bgE/s400/Basket-Green-Tomatoes.sm.jpg" width="400" /></a></div>
<div style="text-align: right;">
Ozarks Gardening</div>
<div style="text-align: right;">
Copyright 2013, Jim Long</div>
<br />
<div style="text-align: center;">
Green Tomato Pickles</div>
<br />
We’re at the end of the tomato growing season with lots of green
tomatoes on hand. There are several choices about what to do with the
tomatoes before cold weather arrives. <br />
<br />
You could wrap them individually with newspaper and put them in a box
where they’ll ripen slowly over the next few months. A drawback to this
method is you have to unwrap every tomato to see if it’s ripening. You
could use my method and leave them on the windowsill over the sink,
unwrapped, where they will ripen slowly and provide tomatoes right up to
the Holidays. Or, you could make a batch or two of fish house green
tomato pickles. Here’s my recipe, it’s easy, quick and provides a batch
of outstanding green tomato pickles.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CDiMGPp09e0/UkmblEvEkMI/AAAAAAAAHsY/CPt7cTl0120/s1600/Green-tomatoes,-cutup.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="http://2.bp.blogspot.com/-CDiMGPp09e0/UkmblEvEkMI/AAAAAAAAHsY/CPt7cTl0120/s400/Green-tomatoes,-cutup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quartered tomatoes.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Fish House Green Tomato Pickles</b><br />
<br />
2 quarts quartered green tomatoes<br />
2 large onions, chopped or sliced<br />
1/3 cup chopped hot peppers<br />
1/3 cup chopped sweet red bell peppers<br />
1 3/4 cups sugar<br />
2 1/2 tablespoons salt<br />
3 cups white vinegar<br />
1 teaspoon celery seed<br />
1/4 teaspoon yellow mustard seed<br />
<br />
Combine ingredients in a large cooking pan and bring to a boil. Let
simmer for about 5 minutes. Ladle into hot, sterile jars, wipe lip edge
of jars, screw on hot, new jar rings and flats and finger-tighten. Place
jars into a boiling water bath, with at least 1 inch of water above the
jar lids. Bring to a boil and keep slowly boiling for 15 minutes (for
pints, 10 minutes for half-pints; if you are above 1,000 ft. elevation,
increase processing time accordingly). Remove and cool on a towel. Don't
tinker with the lids, they will seal in 30 minutes or so. Let cool
overnight then label and store in the pantry. These are best after the
flavors have matured, about 2 weeks or more, and will keep for one to
two years in the pantry.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ndm6aR10XoM/Ukmb04mQdvI/AAAAAAAAHsg/NbftXTtjia8/s1600/Fishouse-Green-tomato-pickles.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="http://3.bp.blogspot.com/-ndm6aR10XoM/Ukmb04mQdvI/AAAAAAAAHsg/NbftXTtjia8/s400/Fishouse-Green-tomato-pickles.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish House Green Tomato Pickles, ready for winter.</td></tr>
</tbody></table>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-71455756517696592312013-08-26T10:51:00.003-05:002013-08-26T10:54:09.218-05:00Salsa for Canning<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oGv8xPfZc7c/Uht3qLO2nvI/AAAAAAAAHmY/9fDS1zobH18/s1600/Tomatoes-in-pan.sm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-oGv8xPfZc7c/Uht3qLO2nvI/AAAAAAAAHmY/9fDS1zobH18/s400/Tomatoes-in-pan.sm.jpg" width="400" /></a></div>
Ozarks Gardening<br />
Copyright 2013, Jim Long<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_2mlx_sieA0/Uht3xUJ6TJI/AAAAAAAAHmg/Q46E9NP3inY/s1600/Salsa-in-pot-simmering.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-_2mlx_sieA0/Uht3xUJ6TJI/AAAAAAAAHmg/Q46E9NP3inY/s400/Salsa-in-pot-simmering.jpg" width="400" /></a></div>
<br />
<b>Canning Salsa</b><br />
<br />
This
week I’ve been canning salsa. Like nearly every other gardener I’ve
talked to this summer, I’ve had a lot of split and damaged tomatoes from
the earlier rains. I don’t want to waste the tomatoes so I cut out the
damage and turn the good parts into salsa. Over the years I’ve tried a
lot of canned salsa recipes and this one has become my favorite. Using 2
jalapenos gives a mild sauce, 4 makes a medium and for a hotter sauce,
use 5-6 jalapenos.<br />
<br />
8 cups, peeled and quartered tomatoes<br />
1 large yellow onion, sliced<br />
8-10 cloves garlic, peeled<br />
2-4 jalapeno peppers, seeded and sliced<br />
1/2 cup fresh cilantro, chopped<br />
1 tablespoon salt<br />
3/4 cup apple cider vinegar<br />
1/4 cup fresh lime juice<br />
<br />
Combine
the ingredients in a food processor and coarsely chop everything. Pour
that into a cooking pot and bring to a simmer, about 10 minutes. Pour
hot salsa into hot pint jars, leaving about 1/2 inch headspace. Seal
jars with two-piece lids and process in boiling water for 15 minutes.
Makes 4-5 pints. <br />
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<a href="http://2.bp.blogspot.com/-UJdeto1nD2k/Uht37DPPuGI/AAAAAAAAHmo/akSfPQBi-Vs/s1600/Salsa-Canned-2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://2.bp.blogspot.com/-UJdeto1nD2k/Uht37DPPuGI/AAAAAAAAHmo/akSfPQBi-Vs/s400/Salsa-Canned-2013.jpg" width="400" /></a></div>
<br />
<br />
If you want a simple fresh salsa, you might like this one.<br />
<b>Basic Fresh Salsa</b><br />
<br />
3-4 medium sized tomatoes, chopped (about 3 cups)<br />
4-5 green onions, chopped<br />
1/2 cup red or yellow bell pepper, diced<br />
Juice of 1 lime<br />
3 tablespoons freshly-chopped cilantro<br />
1/2 (or 1 whole for hotter) jalapeno, seeded and diced fine<br />
2 garlic cloves, diced<br />
1/2 teaspoon salt<br />
<br />
Combine ingredients and refrigerate for an hour before serving with chips.<br />
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<a href="http://3.bp.blogspot.com/-j_uv93Ej2_A/Uht4Jc4Ty7I/AAAAAAAAHmw/pRzNHEP7bLU/s1600/Sensational+Salsa.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-j_uv93Ej2_A/Uht4Jc4Ty7I/AAAAAAAAHmw/pRzNHEP7bLU/s320/Sensational+Salsa.jpg" width="206" /></a></div>
<br />
<a href="http://www.longcreekherbs.com/">Visit my website</a> to see my books which have lots more of my recipes and gardening information. Happy gardening!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32921287.post-47365255988462484982013-08-06T10:47:00.002-05:002013-08-26T10:54:44.436-05:00Perfect Sweet PicklesCopyright.Jim Long.2013<br />
<br />
This has been a good cucumber-growing year. I make these pickles every 2
or 3 years, a necessary ingredient in tuna salad, potato salad and
deviled eggs. It’s a recipe that’s been in my family at least 4
generations. It's my Grandma Harper's Sweet Pickle recipe.<br />
<br />
8-12 medium-sized cucumbers (about 8 inches long)<br />
Wash cucumbers and be sure to cut off the blossom end; it contains an enzyme that may cause the pickles to become soft. Cut it off and discard about 1/4 inch of the blossom end.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_yGQ84v58UQ/UgEYzK6BF-I/AAAAAAAAHk8/UzIutbjR7E4/s1600/Blossom-end.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="http://2.bp.blogspot.com/-_yGQ84v58UQ/UgEYzK6BF-I/AAAAAAAAHk8/UzIutbjR7E4/s400/Blossom-end.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be sure to cut off the blossom end.</td></tr>
</tbody></table>
<br />
Place washed cucumbers in a stone jar (or stainless or enamel pan)
large enough to hold the cucumbers submerged in water. Bring enough
water to cover the cukes, to a boil, and pour that over the cucumbers,
covering completely. Put a plate on the cucumbers to weight it down to
hold the cucumbers under the water.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xgvWdxWjhuE/UgEZGidINUI/AAAAAAAAHlA/qP4JgsLrs5w/s1600/Pickling-cucumbers.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="http://3.bp.blogspot.com/-xgvWdxWjhuE/UgEZGidINUI/AAAAAAAAHlA/qP4JgsLrs5w/s400/Pickling-cucumbers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumbers, ready for plate to hold them down.</td></tr>
</tbody></table>
<br />
The following day, pour off the water, bring fresh water to boil and
cover the cucumbers again, also weighing down to hold them under the
water. Repeat this process of drain, rinse and pour boiling water, for 4
successive mornings).<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qvn9kIZB2gw/UgEZRzBycFI/AAAAAAAAHlI/AuIbmv8snXM/s1600/Cucumbers-ready-for-vinegar.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-qvn9kIZB2gw/UgEZRzBycFI/AAAAAAAAHlI/AuIbmv8snXM/s400/Cucumbers-ready-for-vinegar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut-up cukes, ready for vinegar mixture.</td></tr>
</tbody></table>
<br />
On the 5th day, drain off the water and rinse the cucumbers. Rinse
out the container, too. Cut the cucumbers into slices or chunks and put
those back into the container. Over that pour the following:<br />
<br />
8 cups sugar<br />
4 cups apple cider vinegar<br />
5 tablespoons pickling salt (not table salt)<br />
2 tablespoons mixed pickling spices, available at the grocery store<br />
<br />
Bring
this mixture to a boil, stirring until the sugar is dissolved. Pour
this boiling mixture over the cut-up cucumbers in the container, replace
the plate to hold the pickles down in the mixture. Leave this for 2 to 4
days before you can them. Process in a boiling water bath. (Consult the
Ball Blue Book for processing times based on size of jars you’re
using).<br />
<br />
Visit my garden blog, as well, for more stories and recipes: <a href="http://jimlongsgarden.blogspot.com/">http://jimlongsgarden.blogspot.com</a><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3t3OuMcUFDA/UgEZeEWmX7I/AAAAAAAAHlQ/lJ85kWOl5jM/s1600/Jars-out-of-water-bath.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="201" src="http://1.bp.blogspot.com/-3t3OuMcUFDA/UgEZeEWmX7I/AAAAAAAAHlQ/lJ85kWOl5jM/s400/Jars-out-of-water-bath.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished sweet pickles, ready for the pantry. They'll keep 3-4 years easily.</td></tr>
</tbody></table>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-37665673080921929392013-02-11T12:31:00.001-06:002013-02-11T12:31:47.334-06:00Kale Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B5JY1rpSte0/URk4pCEeIiI/AAAAAAAAG-g/xQRCACUDAW0/s1600/Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://2.bp.blogspot.com/-B5JY1rpSte0/URk4pCEeIiI/AAAAAAAAG-g/xQRCACUDAW0/s320/Kale.jpg" width="320" /></a></div>
<br />
I learned about kale soup from Jim and Robbins Hail at Bear Creek Farm. Since kale is good for us - lots of antioxidants, vitamins, minerals, etc., they had been trying to eat more. I've only recently come to like kale and this recipe is outstanding, I think. It freezes well, too, just leave out the milk or cream and add it after you thaw out the soup.<br />
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<a href="http://2.bp.blogspot.com/-guOFdIHAngY/URk4hWCjCvI/AAAAAAAAG-Y/JEQaeu27TaY/s1600/Kale-soup-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-guOFdIHAngY/URk4hWCjCvI/AAAAAAAAG-Y/JEQaeu27TaY/s400/Kale-soup-2.jpg" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>Kale Soup</b></div>
Half a paper grocery sack full of fresh kale leaves<br />
4 garlic cloves, peeled<br />
1 medium yellow onion, sliced or diced<br />
1 cup half and half<br />
2 cups whole or reduced fat milk<br />
Chicken broth<br />
Salt and Pepper to taste<br />
2 teaspoons Tabasco or favorite hot sauce <br />
1 tablespoon olive oil<br />
<br />
1 - Heat the olive oil in a small pan. Add the onion and garlic and saute until just barely tender. Set aside.<br />
<br />
2 - Fill a medium to large stockpot about half full of water and bring to a boil. Add the kale leaves and simmer for about 10 minutes. Drain, reserving some of the water.<br />
<br />
3 - Working in batches, puree the kale, garlic and onion, along with some of the reserved water until smooth. Pour back into the stockpot.<br />
<br />
4 - Add 4 cups chicken broth, along with the milk and half and half. Bring to a slow simmer.<br />
5 - Add the hot sauce and salt and pepper to taste.<br />
<br />
Serve with a bit of real cream, or just as it is. This makes a delicious soup for winter or summer. This makes about a half gallon of soup.<br />
<br />
For my Kale Casserole recipe, <a href="http://jimlongsgarden.blogspot.com/">click here</a>.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-69262112953807488032013-01-22T09:07:00.002-06:002013-01-22T09:07:49.478-06:00Elderberry Recipes<b>Elderberry Syrup</b><br />1 1/2 cups freshly-picked berries (or substitute 3/4 cup dried organic berries)<br />3 1/4 cups water<br />1 1/4 cups honey - raw, local honey if available<br />1 3-inch cinnamon stick<br />3-4 whole cloves<br />1 large piece candied ginger (or substitute 1 teaspoon grated fresh ginger)<br /><br />1 - Combine everything but the honey and bring the mixture to a boil. Reduce heat and slowly simmer for about 25 minutes. <br />2 - Using a potato masher, crush the berries and set aside to cool for several hours.<br />3 - Strain, discarding solids, then add the honey and mix to dissolve. <br />This
makes approximately 4 cups of syrup and can be stored in the
refrigerator for about 8 weeks. This can also be frozen in ice cube
trays for longer storage and taken out as needed.<br /><br />Elderberry
tincture from the store is made with alcohol, which is the accepted
method of preserving most tinctures. You can also make a non-alcohol
based tincture using this recipe.<br /><b><br />Elderberry Tincture with Glycerin</b><br />Vegetable glycerin is available at many health foods stores.<br /><br />1 cup vegetable glycerin<br />1 cup water<br />1/2 pound dried elderberries<br /><br />1
- Place the dried elderberries in a quart glass jar and pour the
glycerin over the berries. Place a lid on the jar and keep it in a cool,
dark place such as the pantry for 6 weeks. Gently shake the jar daily
to keep the berries from settling.<br />2 - Strain the mixture through a
colander or cheesecloth, squeezing out all of the liquid from the
berries. This can be stored in the pantry in an air-tight container, or
in the refrigerator, for 5-6 months. It makes about 2 cups. Most people
use 4 teaspoons daily at the first signs of cold or flu.<br /><br /><b>Sources</b><br />Plants:<br />Pense Nursery<br />Mountainburg, AR <br />pensefarms@centurytel.net<br />pensenursery.net; (479) 369-2494<br /><br />Elderberry Varieties from Cuttings:<br />River Hills Harvest,<br />Hartville, MO<br />Terry Durham (573) 999-3034<br />riverhillsharvest.com<br /><br />Dried elderberries: <br />Mountain Rose Herbs; mountainroseherbs.com<br />Horizon Herbs; horizonherbs.com<br /><br />Elder Cream Organic Skin Salve<br />Evening Shade Farm, Osceola, MO<br />Cindy Parker: (417) 282-6985<br />eveningshadefarms.com
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-91004595949162805702013-01-07T12:08:00.000-06:002013-01-07T12:08:04.763-06:00Rosemary Chocolate Chip Cookies<h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="post-header">
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<div class="post-body entry-content" id="post-body-3590020663413869395" itemprop="description articleBody">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q79abhBy7No/UOiYez6qUyI/AAAAAAAAGsM/QSm9HtlyLjo/s1600/Kids+&+Stool+gift.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-q79abhBy7No/UOiYez6qUyI/AAAAAAAAGsM/QSm9HtlyLjo/s400/Kids+&+Stool+gift.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kids gave me a personalized stool, with Renee's Seed packets on top.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
If you've been following my blog, you know I'm a fan of kids garden
projects, and I've been working with one in particular, the Health,
Wellness and Environmental Studies Elementary Gardens, in Jonesboro,
Arkansas. If you use the Search button on this blog, and look under
"school garden," you will find previous stories and photos. <span style="color: red;">(You can help this school by visiting my website and clicking on <a href="http://www.longcreekherbs.com/seeds.html">the button</a>, "Buy Seeds, Help Kids.")</span> Renee Shepherd at <a href="http://reneesgarden.com/">Reneesgarden.com</a> is generously donating 25 cents of every dollar you spend buying seed, to this remarkable school. <a href="http://www.longcreekherbs.com/seeds.html">Click here for details,</a> or from my <a href="http://www.longcreekherbs.com/">home page</a>
of my website. This week I drove to the school for the honor of doing 2
classes with the kids, one with the 4th grade, one with the 5th grade.
<i>(You can also follow the school on FaceBook, just look for HWES school on FB search; they'd appreciate it if you "Like" them).</i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dfzUJSmBmqs/UOiHPb6x-JI/AAAAAAAAGpU/XO3IE7gY5Gg/s1600/Boys-cutting-tortillas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-dfzUJSmBmqs/UOiHPb6x-JI/AAAAAAAAGpU/XO3IE7gY5Gg/s400/Boys-cutting-tortillas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boys making tortilla chips with chili powder.</td></tr>
</tbody></table>
The goal was to teach the kids how to use some of the herbs from their
school garden. They'd picked rosemary for the cookies, chives and mint
for the salsa, and one of their hens had provided eggs. The tortilla
chips are simple: spray tortillas with a tiny bit of oil, sprinkle with
chili powder, cut in strips and bake until crisp.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IjSqgQWXY0I/UOiH3y71wGI/AAAAAAAAGpc/n0QqjKHFFsA/s1600/Ingreds+from+school+garden.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-IjSqgQWXY0I/UOiH3y71wGI/AAAAAAAAGpc/n0QqjKHFFsA/s400/Ingreds+from+school+garden.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients from the school garden.</td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-yYw4TkMcBdw/UOiIB3xE58I/AAAAAAAAGpk/yy60EJwIg2M/s1600/Jim,+mixer.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yYw4TkMcBdw/UOiIB3xE58I/AAAAAAAAGpk/yy60EJwIg2M/s320/Jim,+mixer.jpg" width="213" /></a></div>
I can't talk without using my hands and we were discussing something
really important but I don't remember what it was. While the kids worked
on snipping and cutting and prepping, I mixed the cookie dough. Our
cookies for the day were Rosemary-Orange Chocolate Chip.<br />
<br />
You may not realize it but children's taste buds aren't fully developed
like adults, so the taste of something like rosemary isn't something
kids are drawn to. Kids primarily can taste sweet, sour, salty and
bitter until they're in their teens or later. But if you introduce them
to a flavor like rosemary, with another flavor with it - chocolate for
instance, it is more pleasant for their tastes. So each of the children
tasted a chocolate chip with a rosemary leaf<br />
<br />
That's Melinda Smith, below, who teaches, organizes and oversees the
garden, writes grants and everything else to keep the garden going and
teachers involved.<br />
<br />
<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4pbZmciMN9I/UOiI_5yOzOI/AAAAAAAAGpw/3o5umXUylPk/s1600/Melinda-&-kids.lr.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-4pbZmciMN9I/UOiI_5yOzOI/AAAAAAAAGpw/3o5umXUylPk/s400/Melinda-&-kids.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melinda demonstrating the safe use of knives.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Jpg-RN67avs/UOiJXHdpigI/AAAAAAAAGp4/GnNiCMcFkwQ/s1600/Girls-laughing.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Jpg-RN67avs/UOiJXHdpigI/AAAAAAAAGp4/GnNiCMcFkwQ/s400/Girls-laughing.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These girls squeezed lots of lime juice for the Green Grape Salsa.</td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-jAa0GXJcZi0/UOiJuekucYI/AAAAAAAAGqs/3HMQDN_nM1Y/s1600/Salsa+maker.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-jAa0GXJcZi0/UOiJuekucYI/AAAAAAAAGqs/3HMQDN_nM1Y/s400/Salsa+maker.jpg" width="266" /></a></div>
Once we had all the ingredients - green seedless grapes, lime juice,
poblano pepper, mint, chives and diced green onion, I whirred it up in
my handy little salsa maker.<br />
<br />
The tortilla chips came out of the oven in time for the kids to all taste the Green Grape Salsa<i> (from my book, <a href="http://www.longcreekherbs.com/proddetail.php?prod=019&cat=7">Salsas, from Apple to Zucchini</a>)</i>.
Almost every child liked the salsa (and we made enough to take to the
Craighead County Master Gardeners where I spoke that evening).<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GAZe9GIZtd4/UOiKe33qmxI/AAAAAAAAGq0/MSQvTSDriL8/s1600/Girl+tasting.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GAZe9GIZtd4/UOiKe33qmxI/AAAAAAAAGq0/MSQvTSDriL8/s400/Girl+tasting.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A favorable review from one of the 5th graders.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Recipe for <b>Rosemary-Orange Chocolate Chip Cookies</b><br />
<br />
2 sticks (1/2 cup) butter, softened<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
2 1/4 cups flour<br />
3/4 cup granulated sugar<br />
3/4 cup packed brown sugar<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
2 cups semi-sweet chocolate chips<br />
2 teaspoons chopped fresh rosemary<br />
Grated peel from 1 orange<br />
<br />
Preheat oven to 375 degrees F.<br />
1 - Mix flour, baking soda and salt in small bowl and set aside<br />
2 - Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. <br />
3 - Add eggs and beat. <br />
4 - Add flour mixture, stirring well. <br />
5 - Stir in chocolate pieces, rosemary and orange peel. <br />
6 - Drop by rounded tablespoon onto baking sheets.<br />
7 - Bake for 9 to 11 minutes or until golden brown. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GL9GsgwJ1_o/UOiK0SGk2_I/AAAAAAAAGq8/Yu-CsZU8pjQ/s1600/Cookie+dough.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-GL9GsgwJ1_o/UOiK0SGk2_I/AAAAAAAAGq8/Yu-CsZU8pjQ/s400/Cookie+dough.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary-Orange Chocolate Chip Cookies ready to bake.</td></tr>
</tbody></table>
It's fascinating to see kids excited about learning. This is a
remarkable school, with some of the most creative and amazing teachers.
Every trip I make to the school, 12 hours round trip, I come back saying
if school had been that way when I was a kid, I would have loved
school!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oybY9qtiJGs/UOiLZm4socI/AAAAAAAAGrE/Gfd2Pe1sfus/s1600/Jim,+Melinda+and+%3f.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-oybY9qtiJGs/UOiLZm4socI/AAAAAAAAGrE/Gfd2Pe1sfus/s400/Jim,+Melinda+and+%3f.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great helpers, it was a fun day.</td></tr>
</tbody></table>
</div>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-82545358878245192402012-12-01T17:15:00.002-06:002012-12-02T10:03:47.129-06:00Winter Soups<h3 class="post-title entry-title" itemprop="name">
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</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QmcgdebVn3I/ULp-1jG8ONI/AAAAAAAAGaI/6WWrR7wsUCY/s1600/Crescent2.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-QmcgdebVn3I/ULp-1jG8ONI/AAAAAAAAGaI/6WWrR7wsUCY/s1600/Crescent2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crescent Dragonwagon</td></tr>
</tbody></table>
<br />
My longtime friend, <a href="http://dragonwagon.com/">Crescent Dragonwagon</a>, author of dozens of children's books, cookbooks, novels, poetry and fiction, as well as <a href="http://www.passionatevegetarian.com/">one of the best vegetarian cookbooks</a>
ever written, had a souper-habit. Put simply, the crockpot in her
kitchen always had soup cooking. Every day she'd add something new and
every evening, she'd have a cup of soup along whatever food she had
fixed and for whomever was in the house for dinner. The soup was always
on; I've eaten her "perpetual soup" many times and it was always
delicious. With cold weather in the making, or having already arrived in
many parts of the world, it's time to make soup. One of Crescent's
soups that she used to serve at her Dairy Hollow House Restaurant, was
the curried pumpkin bisque. You can find the original recipe in her
book, <i><b>Soup and Bread,</b></i> but here's my own Crescent-inspired version.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wbJTX_WXgBE/ULp2-GXM6qI/AAAAAAAAGY0/e6eZBLMotls/s1600/Chopped-squash,-apple,-potato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-wbJTX_WXgBE/ULp2-GXM6qI/AAAAAAAAGY0/e6eZBLMotls/s400/Chopped-squash,-apple,-potato.jpg" width="400" /></a></div>
Her recipe calls for nearly all the ingredients to be cooked in one big soup pot<b>,</b>
onions with peelings on, etc., then strained through a colander. She
used chopped-up, whole pumpkin, seeds, peel and all. Same with apples,
no need to see or core them. My version, listed below, is based on
whatever I have on hand at the time and a little different method.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Y9Fgg7V4rOQ/ULp3e2IfkuI/AAAAAAAAGY8/HmUAdhrMt0s/s1600/Apple-Onion-Saute.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://1.bp.blogspot.com/-Y9Fgg7V4rOQ/ULp3e2IfkuI/AAAAAAAAGY8/HmUAdhrMt0s/s400/Apple-Onion-Saute.jpg" width="400" /></a></div>
I chop the ingredients rather than cooking them whole or in large
chunks. It just appeals to my sense of organization and order. I saute
the chopped ingredients in a bit of olive oil until they are tender.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-z4RpHpUVpbQ/ULp3-bfRUwI/AAAAAAAAGZE/hekyebhlCQY/s1600/Butternut-sqash-microwaved.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-z4RpHpUVpbQ/ULp3-bfRUwI/AAAAAAAAGZE/hekyebhlCQY/s400/Butternut-sqash-microwaved.jpg" width="400" /></a></div>
If I don't have pumpkin on hand, I use butternut or a similar squash.
Cut in chunks, peeling left on and seed removed, it microwaves in about 6
or 7 minutes. Once it cools, the peel is easy to, well, peel off.<br />
Here's the recipe. I've made it so many times I should go back to
Crescent's Soup and Bread book to see if it still resembles the
original.<br />
<div style="text-align: center;">
<b>Curried Squash Soup</b></div>
<div style="text-align: left;">
<i>This is a really tasty winter soup and you can vary the ingredients according to what's in the pantry. Rather than chopping everything individually, I put all the raw ingredients in a food processor and chop them. Occasionally I put some canned pumpkin in the mix, other times I use different squash or a combination of the two. </i></div>
<br />
1 butternut squash, stem and seed removed, cut in chunks, microwaved until soft <br />
1 large sweet potato, microwaved, peeled <br />
4 apples, cored but not peeled, chopped<br />
1 medium yellow onion, quartered<br />
1 large carrot, cut in pieces <br />
1 large baking potato, scrubbed, peeling left on, diced<br />
4 cloves garlic, peeled of course, crushed<br />
2 tablespoons olive oil <br />
4 cups chicken broth, or vegetarian broth instead<br />
2 cups water <br />
4 cups apple juice (or frozen apple cider if you can find it)<br />
1-2 tablespoons curry powder<br />
Salt and pepper to taste<br />
<br />
1 - Microwave the squash and sweet potato and set aside to cool; peel and discard peelings.<br />
2 - Working in batches, chop the raw ingredients in a food processor.<br />
3
- Add the olive oil to a stockpot and heat. Add the chopped onion,
apples, carrot, garlic and potato, stirring often and simmer until
almost tender. Add 2 cups water and continue cooking until vegetables
are completely tender. Add additional water as it cooks, if needed.<br />
4
- Working in batches, process the chopped vegetables, sweet potato and
squash in a blender, and puree until the soup in nice and smooth.<br />
<i>5</i> - Pour that back into the stockpot and add the chicken broth and apple
juice, including the salt and pepper and curry powder. Simmer for a few
minutes and taste the soup. If the first tablespoon of curry powder
wasn't quite enough, add more but not so much it overpowers the soup.
It's ready to serve. You can add a bit of half and half or cream if you
wish but this is a surprisingly creamy soup without anything extra. This
makes enough for about 8 or 10 average soup bowl servings.<br />
<br />
Below is another of my favorite soups I like to make in winter. When I spoke at the <a href="http://www.herbsociety.org/units/frankenmuth-michigan.html">Frankenmuth (Michigan) Herb Society</a> a few years back, they asked me for some of my recipes for their luncheon. This is one that was on that menu.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iri9r-x7tmo/ULp-BYvXmBI/AAAAAAAAGZ4/rAx_vWXipmo/s1600/Orange-carrot-soup.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="348" src="http://4.bp.blogspot.com/-iri9r-x7tmo/ULp-BYvXmBI/AAAAAAAAGZ4/rAx_vWXipmo/s400/Orange-carrot-soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger-Orange Carrot Soup, with a cracker from my Homemade Crackers book.</td></tr>
</tbody></table>
<div style="text-align: center;">
<b>Ginger-Orange Carrot Soup</b></div>
2 tablespoons butter<br />
1 large onion, chopped<br />
5 cups chicken broth <br />
1 tablespoon honey<br />
1 1/2 pounds small baby carrots (or if using larger carrots, peeled and cut up)<br />
1 heaping tablespoon tomato paste<br />
2 tablespoons dry rice<br />
1-2 teaspoons freshly-grated ginger<br />
Grated zest of 1 orange<br />
1 cup fresh orange juice<br />
1/2 cup (or slightly more) heavy whipping cream or half and half<br />
<br />
1 - In skillet saute the onion in butter.<br />
2 - Transfer the saute to a soup pot with the 5 cups of chicken stock,
honey, baby carrots, tomato paste and rice. Bring to a boil and turn
down to simmer and cook, covered for about 30 minutes or until rice is
tender. <br />
3 - Transfer soup to a food processor and puree with the orange zest,
ginger, cream and salt and pepper to taste. Puree well, this is meant to
be a very smooth soup. Return the soup to a pot to keep it warm until
serving but don’t let it boil. Taste and adjust seasonings. If too
thick, add more chicken broth. The recipe serves 6 as a side dish soup
with salad, served in small coffee cups.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BIGJBPORkK8/ULp-q-90OoI/AAAAAAAAGaA/7HypIB9C3o4/s1600/Homemade+Crackers.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-BIGJBPORkK8/ULp-q-90OoI/AAAAAAAAGaA/7HypIB9C3o4/s200/Homemade+Crackers.jpg" width="128" /></a></div>
<br />
You might like serving either of these soups with some homemade crackers from my book, <a href="http://www.longcreekherbs.com/products.php?cat=7">Homemade Crackers Using Herbs</a>.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-68970865995662696882012-11-12T17:12:00.002-06:002012-11-12T17:12:11.968-06:00Pickled Peppers for Winter<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; margin-left: auto; margin-right: auto; padding: 8px; position: relative; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-95VTunkMRn4/UKF_1QpHAlI/AAAAAAAAGQo/sbPfLszWU6I/s1600/Basket-of-peppers.lr.jpg" imageanchor="1" style="color: #996e22; margin-left: auto; margin-right: auto; text-decoration: initial;"><img border="0" height="266" src="http://2.bp.blogspot.com/-95VTunkMRn4/UKF_1QpHAlI/AAAAAAAAGQo/sbPfLszWU6I/s400/Basket-of-peppers.lr.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">Peppers of all kinds can be pickled.</td></tr>
</tbody></table>
<br />
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Before we had the first hard frost here on the farm, I pulled up all of my pepper plants and brought them into an unheated room. The peppers continue ripening, drawing strength from the plants, and I can collect the peppers as I need them. </div>
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<span class="s1"></span></div>
<div class="p2" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1"></span><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; margin-left: auto; margin-right: auto; padding: 8px; position: relative; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-TbS3WJWj-18/UKGANbHSIqI/AAAAAAAAGQw/rZwUyhfBaUk/s1600/Canned-Hot-sauces.lr.jpg" imageanchor="1" style="color: #996e22; margin-left: auto; margin-right: auto; text-decoration: initial;"><img border="0" height="288" src="http://2.bp.blogspot.com/-TbS3WJWj-18/UKGANbHSIqI/AAAAAAAAGQw/rZwUyhfBaUk/s400/Canned-Hot-sauces.lr.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">Hot sauces and pickled peppers.</td></tr>
</tbody></table>
<div class="p2" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
I’ve been working for several months on a new book about making hot sauce, including how to can and freeze homemade hot sauces. I’ve been testing the recipes for several weeks and the kitchen counter is stacked with little jars of varying kinds of sauces. I’ve also been playing around with pickled pepper recipes and if you still have peppers, try this recipe and tell me your opinion of the flavor. I think it’s pretty good. I like to mix sweet and hot peppers for this and these pickled peppers are good on sandwiches of all kinds.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; margin-left: auto; margin-right: auto; padding: 8px; position: relative; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-kjBP7UBFHuY/UKF_Wzd126I/AAAAAAAAGQg/4tke-y0gdd4/s1600/Pickled-peter-peppers.jpg" imageanchor="1" style="color: #996e22; margin-left: auto; margin-right: auto; text-decoration: initial;"><img border="0" height="260" src="http://2.bp.blogspot.com/-kjBP7UBFHuY/UKF_Wzd126I/AAAAAAAAGQg/4tke-y0gdd4/s400/Pickled-peter-peppers.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">Pickled peppers, the flavor improves with age.</td></tr>
</tbody></table>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">
<span class="s1"><b>Pickled Peppers </b></span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">
<span class="s1"><i>(hot or sweet peppers, either one)</i></span></div>
<div class="p2" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1"></span><br /></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">About 30 jalapeno peppers, stem removed and peppers slit open on one side</span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">2 cups distilled white vinegar</span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">2 cups water</span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">1 teaspoon salt</span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">1/4 teaspoon celery seed</span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">1 teaspoon whole yellow mustard seed</span></div>
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<span class="s1">1/4 teaspoon turmeric </span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">1/3 cup sugar</span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">*Pickle Crisp (available at Wal-Mart, and makes crisper pickles)</span></div>
<div class="p2" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1"></span><br /></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">1 - Combine all ingredients (except peppers) and heat the liquid in a non-corrosive sauce pan (stainless steel, glass or enamel, not aluminum nor cast iron). When the mixture begins to boil, lower the heat and add the peppers then continue simmering for about 5 minutes.</span></div>
<div class="p2" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1"></span><br /></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<span class="s1">2 - Pack the peppers tightly into sterile, hot, glass jars. Pour in liquid and leave 1/2 inch headspace. Add 1/8 teaspoon *Pepper Crisp to each jar. Wipe jar rims with damp cloth and screw on new jar lids to finger-tight, then lower into boiling water, with enough water to cover the tops of the jars by an inch.</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">3 - Start timing when the pan of hot water begins boiling. Process in boiling water bath for 15 minutes. Remove and cool on a towel on the kitchen counter for the jars to continue sealing. Don’t re-tighten or bother the lids as it will break the seal and cause the pickles to spoil. This makes 4 pints.</span></div>
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<br /></div>
<div class="separator" style="background-color: #b4c08a; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">
<a href="http://1.bp.blogspot.com/-rtfWj-ev71U/UKGBr2K18oI/AAAAAAAAGQ4/w-rBo9-G6rA/s1600/Chili-Powder.lr.jpg" imageanchor="1" style="clear: left; color: #996e22; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: initial;"><img border="0" height="320" src="http://1.bp.blogspot.com/-rtfWj-ev71U/UKGBr2K18oI/AAAAAAAAGQ4/w-rBo9-G6rA/s320/Chili-Powder.lr.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="176" /></a></div>
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<span style="color: #cc0000;"><br /></span></div>
<div class="p1" style="background-color: #b4c08a; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">
<b><span style="color: #cc0000;"><a href="http://www.longcreekherbs.com/" style="color: #996e22; text-decoration: initial;">Click here to visit my website</a> for my books and products. Our special blend of Chili Seasoning is on special this month. </span></b></div>
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<b><br /></b></div>
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<b><span style="color: #cc0000;"><a href="http://www.longcreekherbs.com/products.php?cat=11" style="color: #996e22; text-decoration: initial;">Click here to see our specials</a>. You won't find it fresher, or more tasty anywhere, and 1 pound for $12 is a great price!</span></b></div>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-40402518841779708872012-09-27T15:46:00.002-05:002012-09-27T15:46:52.605-05:00Avocado Banana Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KH1cQSweniU/UGS23lBrVKI/AAAAAAAAF3E/FYKtbVz-x0g/s1600/Avocado.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="322" src="http://2.bp.blogspot.com/-KH1cQSweniU/UGS23lBrVKI/AAAAAAAAF3E/FYKtbVz-x0g/s400/Avocado.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh, ripe avocado</td></tr>
</tbody></table>
Do you ever look at the avocados at the grocery store and think - cake?
Neither do I, but somehow I got on the newsletter list for the
California Avocado Council (their job is to promote California avocados
by developing recipes). Occasionally I try one of their recipes and this
one just sounded so strange that it had to be good. Here's their
recipe, but of course I can't follow a recipe exactly and always wind up
tinkering with it as I go. Here's my revised recipe (I added coconut
and pecans and an extra egg). It's actually more like banana bread than
it is cake. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XRPlL8vIx1k/UGS5w8rX2NI/AAAAAAAAF3o/9At81OUuUP8/s1600/Avocado-Banana-Bread-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://2.bp.blogspot.com/-XRPlL8vIx1k/UGS5w8rX2NI/AAAAAAAAF3o/9At81OUuUP8/s400/Avocado-Banana-Bread-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bananas and avocado makes a moist loaf.</td></tr>
</tbody></table>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Avocado-Banana Cake</b></div>
<br />
1/3 cup old-fashioned oats<br />
1 cup flour (I used half whole wheat and half regular flour)<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1 tsp. cinnamon<br />
1 ripe, fresh avocado<br />
1/4 cup canola oil<br />
1 cup packed brown sugar (my diabetic version is 3/4 cup Stevia brown sugar, and 1/4 cup actual brown sugar)<br />
2 large eggs<br />
2 very ripe bananas<br />
1/2 cup chopped walnuts (I used pecans instead)<br />
1/4 cup buttermilk (didn't have any so use 1/4 cup milk and 1 teaspoon white vinegar)<br />
I added 1/2 cup coconut that wasn't in the original recipe<br />
<br />
Preheat oven to 350 degrees F.<br />
Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom.<br />
Combine dry ingredients (except for coconut), mixing and set aside.<br />
Scoop the avocado into the food processor or mixing bowl.<br />
Add the bananas, oil and brown sugar and blend until light and creamy.<br />
Add the dry ingredients, mixing well, then add one egg at a time, mixing after each one.<br />
Mix in the nuts and coconut and pour into prepared loaf pan.<br />
Bake for 1 hour and 10 minutes, or until a knife inserted comes out clean.<br />
This makes a very moist bread, good with cream cheese or as a low-calorie dessert or snack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ou53G0dgbLQ/UGS6E2wQU-I/AAAAAAAAF3w/bJtkvhWiPSU/s1600/Avocado-Banana-Bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://1.bp.blogspot.com/-ou53G0dgbLQ/UGS6E2wQU-I/AAAAAAAAF3w/bJtkvhWiPSU/s400/Avocado-Banana-Bread.jpg" width="400" /></a></div>
<br />
And for all who asked if the new puppy has a name yet, she is now
Cricket. Molly is adjusting pretty well, mostly ignoring the new puppy.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a9-nWYGZoaE/UGS6Z-1o1XI/AAAAAAAAF34/v14IMx5SSN4/s1600/Cricket-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-a9-nWYGZoaE/UGS6Z-1o1XI/AAAAAAAAF34/v14IMx5SSN4/s400/Cricket-2.jpg" width="328" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cricket, new addition to Long Creek Herb Farm</td></tr>
</tbody></table>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-86967230333229465362012-09-22T10:24:00.003-05:002012-09-22T10:24:30.140-05:00Pesto Bread, Freezing Pesto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KddzxdkKhtk/UF3Pmhdg0lI/AAAAAAAAF1U/K_sjNjRkWlA/s1600/Sweet-Basil.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-KddzxdkKhtk/UF3Pmhdg0lI/AAAAAAAAF1U/K_sjNjRkWlA/s400/Sweet-Basil.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet basi<b>l</b></td></tr>
</tbody></table>
<div style="text-align: center;">
<b> </b></div>
As the late summer days shorten and night temperatures cool, basil
plants slow their growth. If you've kept your plants clipped back all
summer, keeping them from going into flowering, then you likely have
more basil than you can use. It's a good time to freeze some pesto for
use during the winter.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7qwwlteZ5FI/UF3Q2ou2PRI/AAAAAAAAF1c/0dObI-1mjpQ/s1600/Culinary+bed,+basil.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-7qwwlteZ5FI/UF3Q2ou2PRI/AAAAAAAAF1c/0dObI-1mjpQ/s400/Culinary+bed,+basil.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Culinary herb bed where I grow 12 different varieties of basil.</td></tr>
</tbody></table>
It doesn't really matter which kinds of basil you use for pesto. I
usually mix more than one variety, like sweet basil and lemon basil. Or
Greek columnar and Thai basils. Purists use only sweet basil, but the
important thing is to use whichever basil you have. Here's my recipe for
freezing pesto.<br />
<div style="text-align: center;">
<b> </b></div>
<div style="text-align: center;">
<b>Freezer Pesto</b></div>
<br />
4 cups basil leaves, loosely packed<br />
1 cup extra virgin olive oil<br />
4 tablespoons almonds or walnuts (you could use pine nuts, they're more expensive, but I like almonds better)<br />
6 cloves garlic, peeled<br />
1 tablespoon fresh lemon juice<br />
1/2 teaspoon salt<br />
<br />
Put everything into the food processor and blend ingredients until
smooth. Scrape the edges to make sure everything has been processed.<br />
Pour the mixture into ice cube trays, filling each section. Freeze for
24 hours, then pop out the cubes into Zip-Lock bags and keep frozen.<br />
<br />
<b>Now the trick. </b>When you are ready to use pesto, combine it with
half Romano, half Parmesan cheese, freshly grated if possible. Since
those cheeses don't freeze well, the flavor of your pesto will stay much
fresher if you don't put the cheese in the pesto before freezing.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BlB80tsTfVs/TpsFdiwfDaI/AAAAAAAADqs/MsSjauh3wSY/s1600/Roses%252C+yellow%253Aorange.jpg" style="clear: right; color: #3338bf; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BlB80tsTfVs/TpsFdiwfDaI/AAAAAAAADqs/MsSjauh3wSY/s320/Roses%252C+yellow%253Aorange.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="276" /></a></div>
<br />
<br />
<br />
<br />
<br />The end of summer also means the roses are blooming vigorously. This
pesto doesn't freeze as well as plain basil pesto, but use it on
fresh-cooked tortellini with a few shrimp or mushrooms added.<b><br /></b><br />
<br />
<b>Rose and Basil Pesto</b><br />
<i>Roses and basil taste great together!</i><br />
<br />
2 cups fresh basil<br />
1 cup fragrant *rose petals<br />
3 cloves garlic<br />
1/2 cup pine nuts (I prefer walnuts)<br />
3/4 cup extra virgin olive oil<br />
1 teaspoon food grade rose water<br />
1 teaspoon freshly squeezed lemon juice <i>(don't substitute bottled juice) </i><br />
1 cup Parmesan cheese, freshly grated<br />
1/4 cup Romano cheese, freshly grated<br />
Salt, optional<br />
<br />
Peel and coarsely chop garlic, then add rose petals, basil, nuts and
olive oil in food processor. Pulse blend until everything is well
pulverized.<br />
Add remaining ingredients and mix well. This can be stored for up to 4 days in the refrigerator.<br />
<br />
*If you aren't sure what roses you can use, <a href="http://www.youtube.com/watch?v=PpQDjX7zBAs">visit my YouTube video</a> for tips on using roses in food.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vAOYqx8lYvg/UF3XX5KGsHI/AAAAAAAAF2A/xKroQwo5GBs/s1600/Thai-basil-1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="http://1.bp.blogspot.com/-vAOYqx8lYvg/UF3XX5KGsHI/AAAAAAAAF2A/xKroQwo5GBs/s400/Thai-basil-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai basil, in need of having the flowering spikes removed.</td></tr>
</tbody></table>
<br />
The other crop from the garden in excess this time of year are
zucchinis. Here's a way to use up more basil with zucchinis to make
zucchini pesto bread. Thai basil is good in this, but so is lemon basil
or any kind you have on hand.<br />
<br />
<div style="text-align: center;">
<b> Zucchini Pesto Bread</b></div>
2 eggs, lightly beaten<br />1 cup fresh ricotta cheese<br />1/2 cup basil pesto <br /><br />1 stick butter, melted, divided<br /><br />3 cups flour<br />1 tablespoon baking powder<br />1/2 teaspoon salt<br />1 cup grated zucchini<br /><br />Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter.<br /><br />Combine
the eggs, ricotta, pesto, and 4 tablespoons of the melted butter in a
mixing bowl, mixing well. In a separate mixing bowl, combine the flour,
baking powder, and salt, and stir to combine. Add the grated zucchini to
the flour mixture and stir to coat the zucchini.<br /><br />Combine the
flour-zucchini mixture to the egg-cheese-pesto concoction, and mix well.
This will be a fairly thick mixture so be sure to stir it together
well.<br /><br />Transfer the dough to the loaf pan and top with the
remaining 4 tablespoons of melted butter. Bake until a toothpick
inserted into the middle of the loaf comes out clean, about 55 minutes
to 1 hour. Cool the bread in the loaf pan on a cooling rack for about 10
minutes before removing the loaf from the pan.<br /><br />The Zucchini
Pesto Bread can be sliced and used for grilled Provolone cheese
sandwiches, or for any kind of sandwich bread. Top slices with very thin
slices of tomatoes and grated Parmesan cheese toast under the broiler.
This bread also freezes well.
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-1126809997572469812012-09-02T11:43:00.000-05:002012-09-02T11:43:04.373-05:00Making Homemade Hot Sauce<br /><div class="post-header">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dbKcLHMf0wY/UEN0sLOpYBI/AAAAAAAAFtQ/tuyOSCL76t0/s1600/Pepper-varieties+.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-dbKcLHMf0wY/UEN0sLOpYBI/AAAAAAAAFtQ/tuyOSCL76t0/s400/Pepper-varieties+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a few of the pepper varieties I'm growing.</td></tr>
</tbody></table>
If you've been a follower of my blogs for very long you know I have a
great love for peppers. In Pepperspeak, I'm a "pepperhead," meaning I
like most everything peppery. Fresh, dried, pickled, sauced, fried,
roasted, I like them all.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NZQk0OBV_lM/UEN2D4NJALI/AAAAAAAAFtY/a7jiq2L73yI/s1600/Holding-Bhut-Jalokias.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="http://2.bp.blogspot.com/-NZQk0OBV_lM/UEN2D4NJALI/AAAAAAAAFtY/a7jiq2L73yI/s400/Holding-Bhut-Jalokias.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bhut Jalokia, or Ghost Peppers.</td></tr>
</tbody></table>
<br />
For about the last 5 years if you did a Google search for the words,
Bhut Jalokia pepper, you would find my blog posts at the top of the
search. Now that more people are growing and writing about what was,
until 2 years ago, the world's hottest pepper, rated at 1 million to
1,200,000 Scoville Heat Units. But that world record now goes to the <a href="http://www.huffingtonpost.com/.../worlds-hottest-pepper_n_1281449.html">Trinidad Moruga Scorpion</a>, which weighs in (in heat) at 1,200,000 to 2,000,000 heat units. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-pjynyHjAw30/UEN3F659-jI/AAAAAAAAFtg/DWiTXa_WlXE/s1600/Peppers-in-dryer-2012.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-pjynyHjAw30/UEN3F659-jI/AAAAAAAAFtg/DWiTXa_WlXE/s320/Peppers-in-dryer-2012.jpg" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppers drying in dehydrator.</td></tr>
</tbody></table>
<br />
Pepper drying at our house is a regular occurrence in the fall months. I
annually grow around 25-30 varieties of hot peppers and use most of
them dried, the varieties mixed together and crumbled for winter
seasoning. Some of the sweeter varieties such as Poblano, I roast and
freeze. <br />
<br />
I'm working on a new book on hot sauces and so this month I'm cooking up
some new ways to use my peppers. Hot sauce is easy to make at home and
you can can, refrigerate or freeze what you make.<br />
<br />
The basic recipe I'm starting with is easy for anyone who wants to make
hot sauce. You can vary it according to the kinds of peppers you have on
hand, and the amount of heat you want.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QBFQBdJSAck/UEN3zykAbsI/AAAAAAAAFto/jw3jeyeqag8/s1600/Scoville-Heat-Illustrations.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="http://4.bp.blogspot.com/-QBFQBdJSAck/UEN3zykAbsI/AAAAAAAAFto/jw3jeyeqag8/s400/Scoville-Heat-Illustrations.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoville Heat illustration.</td></tr>
</tbody></table>
For example, if you like virtually no heat, your sauce could contain
Poblano, Ancho or Pasilla peppers, rated at 1,000 to 1,500 H.U. If you
want a little heat, add Cascabel (1,500-2,500 Heat Units). Jalapenos and
Hungarian Hot Wax will give you 5,000 - 15,000 Heat Units. Cayenne
peppers rate at about 30,000 H.U. and Habanero peppers are about 50,000 -
70,000 depending on where they are grown. You can mix and match in the
following recipe. Just remember, you can always ADD heat, but once the
sauce is made, you can't remove it. You can vary the kind of vinegar or
lime juice you use, but don't leave it out because that's what preserves
it. Your sauce should contain something acidic, like vinegar, to make
up about 20% of the sauce. White wine vinegar, distilled white, apple
cider vinegar, rice wine vinegar, all can be used.<br />
You can also play with the basic recipe by using some oregano, marjoram or other herbs to give a different flavor.<br />
<br />
<br />
<div style="text-align: center;">
<b>Simple Basic Hot Sauce Recipe</b></div>
<br />
1 - Put the following into a food processor (you will need to do this in 2 or 3 batches:<br />
<br />
15-20 fresh hot peppers, stems removed (leave seeds in)<br />
3 or 4 garlic cloves, skins removed<br />
1 medium onion, cut in chunks<br />
Pulse-blend until this is coarsely chopped<br />
<br />
2 - Coat a medium saucepan with 1-2 tablespoons vegetable oil and empty
the contents of the food processor into it. Saute the mixture in the
skilled for 5 to 7 minutes, stirring occasionally.<br />
<br />
3 - Add 1 cup water and 1 cup of your favorite vinegar and continue
cooking for 20 minutes. Add 1/2 teaspoon salt while mixture cooks.<br />
<br />
4 - Remove from heat and let cool to room temperature. Pour the mixture
into a blender (not the food processor) and blend for 4-5 minutes on
high speed, or until everything is completely pulverized. The sauce will
thicken slightly once it's in the refrigerator, so if it seems too
thick coming out of the blender, add another 1/4 or 1/2 cup vinegar to
thin (don't use water, remember, the acidity is what preserves this.<br />
<br />
Your hot sauce is now ready for putting into jars and keeping in the
refrigerator. This will keep for 2-3 months refrigerated. You can also
freeze some of it in ice cube trays, then once frozen put in plastic
bags in the freezer for later.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-14552283344768618312012-08-27T14:43:00.002-05:002012-08-27T14:43:39.896-05:00Recipes, Fresh From the GardenHere are the recipes I promised. To read the story about the dinner and the meal, visit my garden adventures blog: <a href="http://jimlongsgarden.blogspot.com/">http://jimlongsgarden.blogspot.com</a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YqX4HaamqCE/UDvGHYxnkII/AAAAAAAAFrA/ZVg3d-zx6qA/s1600/Chilled-Lettuce-Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="348" src="http://2.bp.blogspot.com/-YqX4HaamqCE/UDvGHYxnkII/AAAAAAAAFrA/ZVg3d-zx6qA/s400/Chilled-Lettuce-Soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilled Romaine Soup</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
<b>Chilled Romaine Lettuce Soup</b><br /><br />3 tablespoons butter<br />2 medium onions, sliced<br />salt & pepper<br />2 large heads romaine lettuce, cut into “ribbons”<br />2 1/2 cups chicken stock<br />1 cup half and half<br />Shredded lettuce and thinly sliced radishes for garnish<br /><br />Saute onions in butter, about 3 min. Sprinkle with salt and pepper.<br />Add the of lettuce to the pan, cooking until it wilts. Add stock, bring to a boil, lower heat to medium and cook until soft, about 5 min. <br /><br />Process in blender with until smooth. Refrigerate for an hour. Add half and half, adjust the salt and pepper and top with finely chopped lettuce for garnish. Makes 6 cup-sized servings.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xNAal6g565A/UDvG894FbnI/AAAAAAAAFrI/uNp-XUz50Pk/s1600/Bruchetta-Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="http://2.bp.blogspot.com/-xNAal6g565A/UDvG894FbnI/AAAAAAAAFrI/uNp-XUz50Pk/s400/Bruchetta-Salad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruchetta Salad</td></tr>
</tbody></table>
<br />
<b>Bruchetta Salad</b><br />
(I used Brandywine and red pear tomatoes for this; Romas work well, too)<br />
<br />3-4 large heirloom tomatoes (or 6-7 Romas), chopped<br />2 cloves garlic, chopped fine<br />
1 shallot, chopped (or 2-3 tablespoons chopped sweet onion)<br />1 tablespoon olive oil<br />
2 teaspoons balsamic vinegar<br />6-8 basil leaves, chopped<br />
1 teaspoon freshly-chopped oregano<br />1/4 cup rumbled feta cheese<br />
Olives for garnish<br />salt & pepper, optional<br />
<br />
Several thin slices freshly-toasted French bread, brushed with olive oil on side<br /><br />Combine first 6 ingredients, mixing well. Let sit on the kitchen counter or in refrigerator, for at least an hour for the flavors to combine. Drain well, lay 1 to 3 thin slices of the toast on plates, then top with bruchetta. Sprinkle on crumbled feta and add olives for garnish. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lJMebXzdJ30/UDvI8ct1spI/AAAAAAAAFrQ/CVAEEXqf9A4/s1600/Plated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="http://3.bp.blogspot.com/-lJMebXzdJ30/UDvI8ct1spI/AAAAAAAAFrQ/CVAEEXqf9A4/s400/Plated.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Wine Braised Short Ribs, Corn Pudding, Long Beans and Carrots.</td></tr>
</tbody></table>
<b>Fresh Corn Pudding</b><br />
6 ears of sweet corn, shucked, silks removed<br />
1 cup half and half<br />
2 teaspoons sugar or Truvia<br />
1/2 teaspoon salt<br />
1/8 teaspoon freshly-ground black pepper<br />
1/4 cup (half a stick) butter, lightly melted<br />
3 eggs, beaten<br />
<br />
Preheat oven to 350 degrees F.<br />
Oil the insides of 6 ramekins and set aside.<br />
<br />
Into a large bowl, coarsely grate corn (it's easy to slice it off with a knife, just don't slice into the cob). With the back of a knife, scrape each cob to get the remaining liquid from the corn. You should have about 2 cups.<br />
<br />
Whisk together in a bowl the remaining ingredients and stir into the corn until combined. Pour the mixture into the ramekins and set those in a shallow baking dish. Pour boiling water in the baking dish until it is about half way up the sides of the ramekins. (At this point I often put it in the microwave for 3-4 minutes to heat everything and speed up the cooking time in the oven, and if you do that, you can reduce the cooking time to about 20 minutes). Otherwise, bake the puddings about 45-50 minutes. Remove ramekins from the water and let cool about 5 minutes to set up. Run a knife around the edges and invert each pudding onto plates. Makes 6 puddings.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-heIdPR7szbA/UDvNt_VzekI/AAAAAAAAFrg/b_6QyVk6UiA/s1600/Green-beanscarrots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="http://1.bp.blogspot.com/-heIdPR7szbA/UDvNt_VzekI/AAAAAAAAFrg/b_6QyVk6UiA/s400/Green-beanscarrots.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green and red long beans with Ginger Carrots</td></tr>
</tbody></table>
<br />
<b>Marinated Long Beans</b><br />
I grow Thai Red-Seeded Long Beans, but any long bean will work. Pick the beans when they are about the diameter of a small drinking straw. Bring a small pan of water to a boil and drop in the beans (I figured 3 long beans per plate). Let simmer for 5 minutes, take out and let cool. Coil 2-3 beans in a circle like a wreath, tucking parts in and out until they will hold together.<br />
<br />
Saute 1 slice of bacon, chopped in small pieces and 1 tablespoon of finely chopped onion, with a scant tablespoon of olive oil. As soon as the bacon and onion are cooked, turn off the heat and pour that over the coiled green beans in a dish.<br />
<br />
<b>Fresh Ginger Orange Carrots</b><br />
This is intended to be a garnish with the beans rather than a side dish but you could increase the amounts and use it as a side dish.<br />
<br />
2 medium to large carrots, cut in half, each half cut into spears, lengthwise<br />
1 tablespoon freshly grated ginger<br />
1 tablespoon orange juice concentrate<br />
1 tablespoon butter<br />
<br />
Bring water to boil in a small saucepan. Add the carrots and cook for 6-7 minutes or until just barely tender. Drain.<br />
In the same saucepan, combine the ginger, orange juice concentrate and butter and heat just enough to melt the butter. Stir then add the carrots, tossing to coat. Set aside to marinate for at least an hour. These can be served hot or cold. I stuck 2 carrot spears through each green bean "wreath," the beans were hot, the carrots were room temperature.<br />
<br />
More recipes to come.<br />
<br />
<br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-16213694464234865522012-08-15T14:24:00.001-05:002012-08-15T14:27:19.477-05:00Recipes from 50th Anniversary MN Herb Society<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xUY1hBLtd7M/UCvuy4HSRLI/AAAAAAAAFk4/7iXyrMpeuQw/s1600/Herb-food-layout-MN.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-xUY1hBLtd7M/UCvuy4HSRLI/AAAAAAAAFk4/7iXyrMpeuQw/s400/Herb-food-layout-MN.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just part of the food from the Shady Acres Herb Farm barbecue.</td></tr>
</tbody></table>
If you'd like to read the story of why I was speaking at the Minnesota Landscape Arboretum, and who the other (famous) speakers were, <a href="http://jimlongsgarden.blogspot.com/">read the post here</a>. Since there wasn't room for the recipes, I'm posting them here. First was the homemade Sage Cheese Ball, made by one of the members. It was delicious and went fast. You might like to make it, and serve with one of my homemade crackers from my book, <a href="http://www.longcreekherbs.com/products.php?cat=7">Easy Homemade Crackers Using Herbs</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-T7jBJOZ-rs8/UCv3Ud6slNI/AAAAAAAAFlw/vG3exYymJP0/s1600/Homemade+Crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-T7jBJOZ-rs8/UCv3Ud6slNI/AAAAAAAAFlw/vG3exYymJP0/s320/Homemade+Crackers.jpg" width="206" /></a></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RO39vaWXOBc/UCvvx3uZE4I/AAAAAAAAFlA/kRYcGDAHLRQ/s1600/Cheese-ball%252C-homemade-MN.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-RO39vaWXOBc/UCvvx3uZE4I/AAAAAAAAFlA/kRYcGDAHLRQ/s400/Cheese-ball%252C-homemade-MN.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sage Cheese Ball with homemade cheese.</td></tr>
</tbody></table>
<div style="text-align: center;">
<b>Sage Cheese Ball</b></div>
8 cups heavy whipping cream<br />
1/4 cup buttermilk<br />
<br />
Combine the cream and buttermilk, cover with a cloth and let sit out on the kitchen counter for 24-36 hours. Pour that into a sieve or strainer that's lined with cheesecloth, cover, and let it drain for about 3 days. That's it, your cheese is ready to use (and refrigerate). Chop about a dozen fresh sage leaves very fine and mix into the cheese. Press into a mold or pan and let the sage flavors mix into the cheese for about a day. That's it, the cheese ball is ready to eat!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ykWCrx8Kajg/UCvxkqE2PwI/AAAAAAAAFlI/xTadyyuq48c/s1600/Shady-Acres-Gift-Shop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="http://1.bp.blogspot.com/-ykWCrx8Kajg/UCvxkqE2PwI/AAAAAAAAFlI/xTadyyuq48c/s400/Shady-Acres-Gift-Shop.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shady Acres Herb Farm's Gift Shop.</td></tr>
</tbody></table>
The ladies from the MN Herb Society presented, "Ten Herbs in One Hour" and it was well organized and gave a lot of information in a short period of time. Theresa Miesler, of <a href="http://www.shadyacres.com/">Shady Acres Herb Farm</a> (who was my home-host while I was there) gave her presentation on mint and mojitos. We all had a few Mojitos the following evening, too! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7vrtbGCXe8w/UCvxukPafBI/AAAAAAAAFlQ/kjOFKgw2BUQ/s1600/Mojito,-Theresa-Miesler%27s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="380" src="http://2.bp.blogspot.com/-7vrtbGCXe8w/UCvxukPafBI/AAAAAAAAFlQ/kjOFKgw2BUQ/s400/Mojito,-Theresa-Miesler%27s.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A perfect Mojito.</td></tr>
</tbody></table>
<div style="text-align: center;">
<b>Mojitos for 6, Theresa Mieseler</b></div>
9 ounces rum<br />
2 handfuls spearmint<br />
3 limes, squeezed<br />
1/3 liter club soda<br />
12 ounces simple syrup (2 parts sugar in 3 parts hot water, dissolve then chill)<br />
<br />
Muddle the mint in the pitcher with a spoon, add the limes and the juice from them, then add the rum and club soda. Pour over ice in glasses and garnish with more mint.<br />
<br />
You could also use stevia (it's correctly pronounced "stev - ia" with a short e, unlike what most of us have been calling it (as if it were spelled steeeevia). Use a simple stevia syrup in the above recipe in place of simple syrup.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YJGAElxEqYI/UCv02QXIyrI/AAAAAAAAFlg/-ojt0LTl3Tw/s1600/Stevia-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-YJGAElxEqYI/UCv02QXIyrI/AAAAAAAAFlg/-ojt0LTl3Tw/s400/Stevia-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stevia plant, zero calories, lots of sweet.</td></tr>
</tbody></table>
<div style="text-align: center;">
<b>Stevia Syrup, Vernoica Malone</b></div>
4 cups water<br />
1 cup of stevia powder or dry crushed stevia leaves<br />
<br />
Bring the water to a boil, add the stevia and mix until dissolved, cover with a lid and let steep until cooled. Strain and refrigerate until ready to use.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ph6tckyJrDo/UCv13JtjM5I/AAAAAAAAFlo/6E3W1WTe1yE/s1600/Sherried-Rosemary-Almonds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="http://4.bp.blogspot.com/-Ph6tckyJrDo/UCv13JtjM5I/AAAAAAAAFlo/6E3W1WTe1yE/s400/Sherried-Rosemary-Almonds.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sherried Rosemary Almonds look ordinary - the aren't!</td></tr>
</tbody></table>
<div style="text-align: center;">
<b>Eleanor Wagner's Sherried Rosemary Almonds</b></div>
<div style="text-align: center;">
<i>(This works just as well with peanuts, cashews or other nuts; they were so good, </i></div>
<div style="text-align: center;">
<i>they were being eaten about as fast as they were put on the tables!)</i></div>
<br />
1 1/2 cups blanched or unblanched whole almonds (or other nuts)<br />
1/2 cup packed brown sugar<br />
2 tablespoons dry sherry<br />
1 tablespoon water<br />
1 tablespoon finely chopped rosemary leaves<br />
1 teaspoon ground cumin<br />
1/2 teaspoon salt<br />
1/2 teaspoon chili powder<br />
<br />
Spray a baking sheet with nonstick cooking spray. Bring brown sugar, sherry and water to a boil in a small saucepan and continue simmering for 10 minutes. Meanwhile mix remaining ingredients together in a small bowl and set aside. Add almonds to syrup and stir to coat. Add dry ingredients and mix well. Spread almonds on baking sheet separating them with a fork so they don't stick together. Cool, then store in an airtight container. Makes 1 1/2 cups so you may want to double the recipe.<br />
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32921287.post-35079309410212251822012-07-24T17:53:00.002-05:002012-07-24T17:53:49.499-05:00Five Fun Ways to Use Basil<h3 class="post-title entry-title" itemprop="name">
<br />
</h3>
<div class="post-header">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KsfjNPrQVN0/UArrUQJHyvI/AAAAAAAAFbk/CV-IgCBs_ag/s1600/Basil-gone-wild.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-KsfjNPrQVN0/UArrUQJHyvI/AAAAAAAAFbk/CV-IgCBs_ag/s400/Basil-gone-wild.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bed of basil varieties in bloom. </td></tr>
</tbody></table>
We're at the height of the basil season. As long as basil gets enough
water, and you remember to keep the flower stalks pruned back (unlike in
the photo above where all of the basils are in full bloom) then your
plants will be producing non-stop. <b>The more you prune, the better the flavor. </b>But have you run out of things to do with your basil? Of course you are probably making lots of pesto and freezing it for winter<i> (my recipe for fool-proof frozen pesto is on <a href="http://jimlongsgarden.blogspot.com/2011/10/pesto.html">this page</a>).</i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xkaGZoni_t4/UArtDsGovEI/AAAAAAAAFbs/UHCNsGg7uQo/s1600/Pesto-Ingeds.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="http://4.bp.blogspot.com/-xkaGZoni_t4/UArtDsGovEI/AAAAAAAAFbs/UHCNsGg7uQo/s400/Pesto-Ingeds.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil, garlic, Parmesan, olive oil, nuts - regular pesto.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Here are 5 great exciting ways of using basil you may not have tried ye</b>t.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pLKeAOHD7XA/UAr1i5DAFKI/AAAAAAAAFcY/H6xKIpr2YH0/s1600/Basil-cuttings-ass%27t.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="http://3.bp.blogspot.com/-pLKeAOHD7XA/UAr1i5DAFKI/AAAAAAAAFcY/H6xKIpr2YH0/s400/Basil-cuttings-ass%27t.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dip a big pile of assorted basil cuttings in water and lay on the grill.</td></tr>
</tbody></table>
<br />
<div style="color: black;">
<b>1 - Lemon-Basil Grilled Shrimp. </b></div>
Cut a big, double-handful of lemon or lime basil, as in the photo above.
Dip it in plain water and lay the basil on a medium-hot barbecue grill.
Spread 2 or 3 dozen raw shrimp over the basil, pull down the barbecue
lid if you wish, and steam the shrimp for 60 - 90 seconds. Flip the
shrimp over and give them another minute. The lemon basil flavor will be
steamed into shrimp, giving it wonderful flavor.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QJ1YYL7sJAs/UArv1EDmJII/AAAAAAAAFb8/3cPGUBWl9pQ/s1600/Basil-Lemon-Ice-cream.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-QJ1YYL7sJAs/UArv1EDmJII/AAAAAAAAFb8/3cPGUBWl9pQ/s320/Basil-Lemon-Ice-cream.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil Lemon Ice Cream</td></tr>
</tbody></table>
<br />
<div style="color: black;">
<b>2 - Nutty Basil Lemon Ice Cream</b></div>
Karen Keb, editor of <i>The Heirloom Gardener</i> magazine told me about
making homemade ice cream with basil this past week. She used sweet
basil, pine nuts and lemon, and sounds so good I have to make some, too!
Here's the <a href="http://www.blogger.com/goog_2065269252">link to her recipe</a><a href="http://www.motherearthnews.com/common-fare/nutty-basil-lemon-ice-cream.aspx">,</a> which she posted on the <a href="http://www.motherearthnews.com/common-fare/nutty-basil-lemon-ice-cream.aspx">Mother Earth News</a> website. Thanks, Karen, for sharing your recipe!<br />
<br />
<br />
<div style="color: black;">
<b>3 - Basil Pesto Burgers</b></div>
Combine about 2 pounds of ground chuck with 1 medium onion, finely
chopped, 1/4 cup basil pesto, salt and pepper and mix well. Form into
burgers and cook on the grill. The pesto gives great flavor, you won't
be sorry you did this! (This method works well with veggie-burgers,
too).<br />
<br />
<div style="color: black;">
<b>4 - Banana-Basil Smoothie</b></div>
Use any kind of basil for this - I like Thai, but lemon, sweet,
Genovese, Greek Columnar, Purple Ruffles, it doesn't matter, they all
work just fine. In a blender, put 1 frozen banana, 1 tablespoon honey, 7
or 8 basil leaves (or more, to taste) with 3 cups of milk. I add a few
ice cubes, too. Blend it until smooth. For a milk-free smoothie, I use
either pineapple or cran-raspberry juice instead of the milk.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ouLoMWsc6HM/UArz-XiYFhI/AAAAAAAAFcI/QRNtUluv5cI/s1600/Blackberry-Basil-Sorbet.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="372" src="http://3.bp.blogspot.com/-ouLoMWsc6HM/UArz-XiYFhI/AAAAAAAAFcI/QRNtUluv5cI/s400/Blackberry-Basil-Sorbet.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blackberry-Basil Sorbet</td></tr>
</tbody></table>
<div style="color: black;">
</div>
<div style="color: black;">
<b>5 - Blackberry Basil Sorbet</b></div>
I especially like Greek Columnar basil or Purple Ruffles for this recipe
but any variety works just as well. (The recipe is from my book, <i>Fabulous Herb and Flower Sorbets</i>, <a href="http://www.longcreekherbs.com/products.php?cat=7&pg=2">on my website)</a>.<br />
Begin with 3 cups of blackberry juice (or blueberry, etc.) Add 1/2 cup
sugar, 6-8 fresh basil leaves, 1 cup of water and the freshly-squeezed
juice of 1 lemon. Blend well in blender and chill the liquid for at
least an hour. Pour into a sorbet maker and freeze until firm. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nxTA6Of1mq8/UAr0UupjW0I/AAAAAAAAFcQ/p-ODP1m_U9o/s1600/Sorbets-350x72.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nxTA6Of1mq8/UAr0UupjW0I/AAAAAAAAFcQ/p-ODP1m_U9o/s320/Sorbets-350x72.jpg" width="207" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">36 pages of herb and flower sorbet recipes.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
There you have it, 5 ways of using up some of your excess summer basil you may not have considered.<br />
<br />
Of course, there's always the old stand-by, plain basil pesto toasted on sourdough bread, too!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-USidp7Ms_hE/UArtdT7v9lI/AAAAAAAAFb0/p4-JMdJqlwI/s1600/Pesto-on-Sourdough.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="http://1.bp.blogspot.com/-USidp7Ms_hE/UArtdT7v9lI/AAAAAAAAFb0/p4-JMdJqlwI/s400/Pesto-on-Sourdough.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh or frozen pesto toasted on sourdough bread, that's not too bad, either!</td></tr>
</tbody></table>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32921287.post-90236075006594947452012-07-01T17:08:00.002-05:002012-07-01T17:08:36.972-05:00Watermelon Peach Avocado Salsa<div class="post-header">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-p1HhYTmTzqc/T-9m4W-9tQI/AAAAAAAAFV0/GH_Rf8phpuI/s1600/Front-Entry-Gabebo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-p1HhYTmTzqc/T-9m4W-9tQI/AAAAAAAAFV0/GH_Rf8phpuI/s400/Front-Entry-Gabebo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RHBPe4RtyZc/T-9m85-u-wI/AAAAAAAAFV8/Myfmik_wkRs/s1600/Herb-shop-porch-shade.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-RHBPe4RtyZc/T-9m85-u-wI/AAAAAAAAFV8/Myfmik_wkRs/s400/Herb-shop-porch-shade.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herb Shop porch, looking out on one part of the garden.</td></tr>
</tbody></table>
These two areas, above, are in and near the garden look and wonderfully
cool, don't they? But like much of the U.S. today, it's sweltering hot.
We've been above 100 degrees F. most of this week. Fireworks displays in
most towns are cancelled due to fire dangers. It's bleak, pastures and
lawns are just crispy sticks, ponds are dry. We're watering the garden
here on a daily basis, trying to keep the plants alive and growing.<br />
<br />
Here's hopefully a small bit of inspiration, a half watermelon filled
with watermelon salsa. I made it to take to a picnic at our friends'
house this evening. You might like to make this over the Independence
Day holidays, too. Yes, it will look better surrounded with chips and
other food, but I took the photo before I left for the party.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AlyxRFqdKAM/T-9n5M2_nMI/AAAAAAAAFWE/mvHMNHeGY-4/s1600/Salsa-watermelon-avocado.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-AlyxRFqdKAM/T-9n5M2_nMI/AAAAAAAAFWE/mvHMNHeGY-4/s400/Salsa-watermelon-avocado.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The flavors of sweet watermelon, crispy peppers, peaches and avocados go well together!</td></tr>
</tbody></table>
I'd like to say this recipe is from my book, <a href="http://www.longcreekherbs.com/products.php?cat=7">Sensational Salsas from Apple to Zucchini</a>,
and I do have a really good watermelon salsa recipe there, but this one
was inspired by the Avocado Association newsletter this week. I had to
tinker with their recipe a bit to suit my tastes, so here's my revised
recipe:<br />
<br />
<div style="text-align: center;">
<b>Watermelon, Peach and Avocado Salsa</b></div>
<br />
1 half seedless watermelon, innards chopped and drained<br />
2 whole avocados, peeled, seeded and chopped<br />
1 small onion, chopped<br />
2 peaches, peeled, seeded and chopped<br />
1 small green bell pepper, chopped<br />
1 small red bell pepper, chopped<br />
1 jalapeno pepper, seeds and stem removed, chopped fine<br />
2 cloves garlic, chopped fine<br />
1/4 cup chopped cilantro<br />
Juice of 2 limes<br />
1/2 teaspoon salt<br />
<br />
Mix and chill, then fill the scooped-out watermelon and take to the party with chips.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NjtnK-kCOBw/T-9prngC9mI/AAAAAAAAFWM/lHtKONZXyKM/s1600/Muscadine-on-gazebo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-NjtnK-kCOBw/T-9prngC9mI/AAAAAAAAFWM/lHtKONZXyKM/s400/Muscadine-on-gazebo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muscadines growing on gazebo post.</td></tr>
</tbody></table>
The muscadines are ripe this week on the gazebo (some of the other
varieties aren't ready yet). If you aren't familiar with muscadines,
they're a Southern variety of grapes. Thirty three years ago when I
moved here, our weather wouldn't have allowed muscadines to grow, but in
that period of time, we have warmer winters and such plants thrive
here. Muscadines do better in the Ozarks than many other grapes simply
because they don't suffer from many of the grape diseases, fungus and
the like. I never have to spray muscadines - I always had to spray
regular grapes, and I like the flavor of these better. Muscadines have a
lot more sugar, some varieties taste like a burst of grape jelly in
your mouth!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RJd7Y-DN5Ko/T-9qgq5sjbI/AAAAAAAAFWU/vVFRxURvso0/s1600/Muscadines-close.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="http://4.bp.blogspot.com/-RJd7Y-DN5Ko/T-9qgq5sjbI/AAAAAAAAFWU/vVFRxURvso0/s400/Muscadines-close.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muscadines.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RAprKzgpd2E/T-9rF9uHN8I/AAAAAAAAFWc/HPf5dRNNdAY/s1600/Sensational+Salsa.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-RAprKzgpd2E/T-9rF9uHN8I/AAAAAAAAFWc/HPf5dRNNdAY/s320/Sensational+Salsa.jpg" width="206" /></a></div>
If you'd like more salsa recipes to help you keep cool in this miserable heat, order my book, <a href="http://www.longcreekherbs.com/products.php?cat=7">Sensational Salsas</a>.
It's full of my recipes for such things as Banana Salsa (it's a
favorite in my salsa workshops!), Watermelon Salsa with Black Pepper,
Cantaloupe Salsa and many, many more - yes, even one for Zucchini!<br />
<br />
The Salsa book is on sale this month when you buy Easy Dips Using Herbs, too. <a href="http://www.longcreekherbs.com/products.php?cat=7">Here's the link</a> to my website.<br />
<br />
Stay out of the heat if you can, drink plenty of liquids, move slow and be safe. Happy gardening!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32921287.post-50816808983155816082012-05-16T16:29:00.001-05:002013-01-01T11:35:21.315-06:00Lavender Cookies, Ginger Beet Cake<div class="post-header">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Xpt7r4BISMY/TbNHpRx-7AI/AAAAAAAADWk/Tec46dAT5j8/s1600/Lavender-cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://1.bp.blogspot.com/-Xpt7r4BISMY/TbNHpRx-7AI/AAAAAAAADWk/Tec46dAT5j8/s400/Lavender-cookies.jpg" width="400" /></a></div>
<br />
Lavender flowers give wonderful flavor to cookies. Even people who say
they don't like all that "herby stuff" like these. They're easy to
make - it only takes minutes. I use the food processor and unless you're a
cookie purist, you'd never know that I used shortcuts and simple
methods. Here's the recipe.<br />
<br />
<br />
Jim's Lavender Cookies<br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 cup butter, softened</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups sugar</li>
<li class="plaincharacterwrap ingredient"> 2 eggs</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons vanilla extract</li>
<li class="plaincharacterwrap ingredient"> 2 3/4 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons cream of tartar</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">1/4 cup additional sugar </li>
</ul>
Preheat the oven to 375 degrees F.<br />
Combine 1/2 cup sugar and 3 Tablespoons dry lavender flowers in the food
processor and pulse blend until the flowers are well chopped. Set
aside.<br />
<br />
Cream the butter and 1 cup of flour in the food processor until the
sugar is well dissolved. Add the remaining ingredients, including the
sugar-lavender mixture and pulse blend just until the dough is mixed.<br />
<br />
Roll a heaping tablespoon full of the dough between your hands, then roll that in the reserved sugar and place about 2 inches apart on a lightly oiled baking sheet. Bake for 8-9 minutes, or until the edges begin to turn golden. Bake a minute longer if you like dryer cookies, or take out at the 8-9 min. mark for softer, chewier cookies.<br />Makes about 24 cookies.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VZ5MTLhlo6k/TbNJ37tesyI/AAAAAAAADWs/v_JUNA_higM/s1600/2-Lavender.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-VZ5MTLhlo6k/TbNJ37tesyI/AAAAAAAADWs/v_JUNA_higM/s400/2-Lavender.jpg" width="266" /></a></div>
Last year, in March, I was in Round Top, Texas for the herb festival at
Festival Hill. They served Ginger Beet Cake - yes, made with beets, and
it was a huge success. I asked for their permission to share the recipe
here, and did so in last year's post. Here's my revised recipe with my own additions. This is a delicious cake and
you will never guess it has beets in it!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZUq8ypALcus/T7ADXo77zfI/AAAAAAAAE_U/UrjeLygzMpU/s1600/Beet-Cake.gif" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="http://2.bp.blogspot.com/-ZUq8ypALcus/T7ADXo77zfI/AAAAAAAAE_U/UrjeLygzMpU/s400/Beet-Cake.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Beet Cake. Not a crumb of this cake was left over!</td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
<b>Ginger Beet Cake</b></div>
<div style="text-align: center;">
You can make this cake ahead and freeze it for later. It requires no frosting,<br />
just a dusting of powdered sugar if you wish, or leave that off and just<br />
add whipped cream and a few bachelor's buttons!</div>
<div style="text-align: center;">
</div>
1 15 oz. can of beets <i>(not pickled, just plain, canned beets)</i><br />
1 1/2 cups flour <i>(I use 1 cup unbleached flour and 1/2 cup whole wheat flour)</i><br />
2/3 cup vegetable oil<br />
3 eggs, beaten<br />
2 cups sugar <i>(I use 1 1/2 cups granulated stevia or Truvia and 1/2 cup sugar)</i><br />
2 teaspoons cinnamon<br />
2 teaspoons dry ginger<br />
2 Tablespoons fresh grated ginger<br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1 cup nuts, chopped <i>(I used pecans or walnuts)</i><br />
3/4 cup coconut<br />
<br />
Heat oven to 350 degrees F.<br />
In a food processor, empty the entire can of beets, juice and all. Blend
it well. Combine the rest of the ingredients except for the chopped
nuts, mixing well. Fold in the chopped nuts. Pour into a 9 x 13, oiled
and floured baking pan. Bake until a knife inserted comes out clean,
about 25-30 minutes. Let cool. Serve with real whipped cream. People
were going back for seconds, saying this couldn't possibly have beets in
it.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qMWYli_goLw/T7AEoN0DUlI/AAAAAAAAE_c/PNzFehKYzAU/s1600/Beet-Cake-2.gif" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://2.bp.blogspot.com/-qMWYli_goLw/T7AEoN0DUlI/AAAAAAAAE_c/PNzFehKYzAU/s400/Beet-Cake-2.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No Cool Whip for this, use real whipped cream! </td></tr>
</tbody></table>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1