Tuesday, October 30, 2007
Sunday, October 28, 2007
Tuesday, October 23, 2007
Then I harvested the last of the perishables and put them in a basket. Some of these late 'maters have been really tasty.
Wednesday, October 17, 2007
Garlic Jelly (from Blue Ribbon Preserves Linda J. Amendt, p. 102)
This exotic jelly is heaven for garlic lovers. Spread a small spoonful on a cracker for a great snack or appetizer.
makes about 7 half-pint jars
3 cups white wine vinegar
¾ cup peeled and very thinly sliced fresh garlic (about 50 cloves)
2 cups garlic vinegar
2 cups white wine
6 cups sugar
2 3 ounce pouches of liquid pectin
To prepare the garlic vinegar: In a medium stainless steel saucepan, combine the wine vinegar and garlic. Over medium heat, bring the garlic mixture to a gentle boil. Reduce the heat, cover and simmer for 15 minutes. Remove the pan from the heat.
Pour the garlic and vinegar into a 1½-quart clean glass jar, or divide evenly between 2 (1-quart) jars, then set aside to cool. When the mixture is cool, cover the jar opening with 2 layers of plastic wrap, then screw on the lid or ring. Let stand at room temperature for 24 hours.
Place a fine-meshed sieve over a pan or bowl. Ladle the garlic pulp and vinegar into the sieve to separate the pulp from the vinegar. Discard the garlic pulp. Rinse the sieve and line it with 4 layers of clean, damp cheesecloth. Stain the vinegar through the cheesecloth 2 times, rinsing the cheesecloth between each straining. Line the sieve with a paper coffee filter and strain the vinegar again. Cover the vinegar and let stand several hours or overnight.
Ladle or pour the vinegar into another container, being careful not to disturb or pick up any sediment from the bottom of the original container. Discard any sediment. Place a fine-meshed sieve over a pan or bowl. Line the sieve with a paper coffee filter and strain the vinegar. For a clearer jelly, strain the vinegar through 2 or 3 layered paper coffee filters. Measure 2 cups of vinegar.
To make the jelly: In an 8-quart pan, combine the garlic vinegar and white wine.
Over medium heat, heat the mixture until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.
Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.
Garlic Chive Jelly: Add ½ cup finely chopped fresh chives to the jar before adding the hot garlic and vinegar mixture.
Wednesday, October 10, 2007
Then once the garlic was planted I used the leftover planting cloves to make Garlic Jelly. It requires lots of filtering to make it clear. Here it is in the early stages.
Monday, October 08, 2007
The Autumn Olive Elaeagnus Umbellata is really not an olive at all but a bright red berry that ripens the first week in October. It is an invasive species here and I figure what better way to combat an invasive species than by eating their seed. It has the ability to fix airborne nitrogen in its roots and so has an unfair advantage when dealing with native plants in low nitrogen habitats. And recent studies have shown that these little berries ounce for ounce pack 17 times as much lycopene as tomatoes.
So I gathered the requisite 8 cups of berries and followed my carefully worked out recipe from last year. The only difference is that 8 cups of berries this year only yielded 4 cups of pulp. But I carried on as if it were 5 cups anyway and it tastes pretty good.
Sunday, October 07, 2007
Janice shared her story of how this work found her. It is a wonderful marriage of her artistic talent and the reclamation she does on land that is being cleared for housing. She makes that pesky bittersweet in the backyard sing with poetic whimsy on her trellises and furniture.
The 14 of us in the workshop were taught how to construct both a tepee type structure or a straight up piece. I was looking to build something for peas to grow on, so I chose the tepee style.
We worked in teams and helped each other hold down the wood as we built the basic structure. Then once that was done, the process of decorating began. The wood sort of speaks to the other wood about where it ought to go on the structure. You lay it on the surface and feel where it wants to rest. When I got home I went through c some old driftwood I had in the shed and added a piece to the top of my structure.
Now that I know how easy this is to do I may build some tomato cages out of old poplar we have been cutting down.
Wednesday, October 03, 2007
1/2 lb. kale 1 onion chopped
4 cups bullion
1/2 tsp. red pepper flakes
1 cup fresh Vermont Cranberry Beans (a can of Progresso Cannelini Beans is a perfect substitute)
1 potato grated
crusty bread and fresh mint (optional)
Shred the kale and combine with the onion, bullion and red pepper flakes. Bring to a boil and cook for 1 hour. Add beans and potatoes. Cook 1/2 hour. Place a piece of bread in the bottom of the soup bowl and cover with a sprig of mint. Ladle the soup over the bread and mint.