tag:blogger.com,1999:blog-5830873528603695402024-03-13T22:16:47.082-04:00mary apple sunshineAnd The Tales of Mrs. J Marshall AviaryKurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-583087352860369540.post-74136429382298437892012-06-23T18:54:00.000-04:002012-06-23T18:54:06.648-04:00Day 5<div class="separator" style="clear: both; text-align: left;">
Oyster mushroom ceviche</div>
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Week 3 is supposed to be pastry week but today we made cinnamon rolls and linzer cookies.<br />
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<br />Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-64562351070393477852012-06-23T18:43:00.001-04:002012-06-23T18:43:49.742-04:00Day 4Today we played with the anti-griddle. It is a cook-top that freezes instantly...mostly instantly. It freezes things very quickly.<br />
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It was fun. We made popsicles and ice creams and chocolate cookies.<br />
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We sous vide some portabello and made an olive oil butter for a Portabello Picatta with rosemary mashed potatoes.<br />
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We capped our day with some pickles. I made mine very traditional. Dill, celery seed, peppercorn and mustard seeds.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-2343391994481493982012-06-23T17:21:00.000-04:002012-06-23T17:21:41.759-04:00Day 3Today we got to use the smoking gun. It is an awesome piece of equipment. We made some tofu last week using coconut, irish moss and cashews. Today we smoked it. We also smoked some shiitake.<br />
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The smoking gun is just what it sounds like. It is a gun shaped device that uses wood chips to create smoke. It blows the smoke through a rubber hose. It smells like campfire. The tofu smelled a bit like the irish moss which is a seaweed. It made me think of my grandma's house. She lives on a lake in Northwestern Montana. Mmm. Good smells.<br />
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We used the shiitake to make sushi. It was amazing. The rice is made from jicama. We then made Pho with the tofu. I have never had Pho. Some of the other students said it didn't taste much like cooked Pho. I would imagine that's a hard flavor to recreate raw since it is usually a meat broth base.<br />
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Despite not tasting original, it was a delicious soup. I didn't love the tofu.<br />
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And for dessert...apple pear cumble with almond gelato. MMMMMMMMMMMMMMM. This was delicious. Just like a cooked homemade apple crsip. It is serious flavor. Love this dish.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-31794193127983387382012-06-23T17:05:00.001-04:002012-06-23T17:05:20.828-04:00Day 2<div class="separator" style="clear: both; text-align: left;">
Remember our panna cotta from day 1? Today we split up into teams and created our own flavors. My team made a black tea white chocolate panna cotta with a peach moscat sauce. It was delicious.</div>
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We then made a delicious wilted spinach salad. It was sweet, salty and fatty. All I would have added is some apple. mmmmmmm.<br />
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The equipment we played with today was a very expensive veggie slicer. We made pastas from beets, carrots and parsnips. Then we played with flavors and made pestos. Mine is a beet angel hair pastas with parsley and walnut pesto.<br />
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<br />Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-8930055530703340632012-06-23T16:49:00.000-04:002012-06-23T16:49:48.495-04:00Week 2!Day one. Tomatoes, cheese crisps and olive oil ice cream. <br />
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Vanilla Panna Cotta</div>
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Beet Carpaccio with macadamia goat cheese and frozen lemon oil</div>
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This week is all about equipment and techniques. We worked with the paco jet which makes ice cream and the sous vide which is an immersion circulator. </div>Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-72239152393274271862012-06-09T19:53:00.000-04:002012-06-09T20:11:50.187-04:00Day 5Friday.<br />
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Enhanced sauce.<br />
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We made a few emulsifications today as well as got some tofu and panna cotta started.<br />
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We made an apple and arugula salad to go with our macadamia goat cheese. It had candied hazelnuts and a white wine vinaigrette.<br />
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I accidentally dropped my mandoline guard by the sink and look what I found! A plant growing out of the drain. How cool is that little man?<br />
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Corn and mint ravioli in a tomato fondue. I want to eat the tomato fondue with a cheese sandwhich. <br />
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Can I make a raw grilled cheese? I will put my brain power towards it. <br />
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End of week 1. Cheers!<br />
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<br />Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-52969528555393785942012-06-09T19:27:00.001-04:002012-06-09T20:11:07.063-04:00Day 4Plant based Sauces and Specialty Sauces.<br />
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Theresa tried to show us how to roast coffee beans. No, roasted coffee beans are not a mother sauce. That's ok though. They are pretty interesting. The roaster didn't like the power supply at MKOKC, unfortunately, so it didn't work. We may field trip out to her place to see the beans in action later in the month.<br />
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Today we made a Thai salad and a green curry.<br />
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This salad is amazing. It has coconut meat noodles and pineapple in it. The dressing is a creamy sesame which is the perfect combination for the pineapple. The noodles are soft and contrast perfectly with the curried cashews. I wish I had thrown in a handful of cilantro. I used it for garnish, but it would have been a perfect addition throughout.<br />
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The green curry was not my favorite. I like the technique, but not so much the curry spice. We used kelp noodles along with coconut noodles and spiralized squash. Summer squash is in season and delicious right now.<br />
<br />Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-58467173605576853212012-06-09T19:07:00.001-04:002012-06-09T20:08:14.827-04:00Day 3Tomato Sauces<br />
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Today we made a romesco and a muhammara. The muhammara was for our mezze plate and the romesco was for some king oyster mushroom calamari.... yum.<br />
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We also, grabbed our mac cheeses and flavored them. Then we herbed the outside and put them in the fridge. They will be used multiple ways as they age.<br />
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The herbs I used were dill and parsley. I also cracked a little black pepper on it.<br />
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The mezze platter. Zucchini hummus with eggplant bacon, hemp seed tabouli, muhammara with olive and orange crackers.<br />
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King oyster mushroom calamari with tartar and romesco sauces. The calamari was good, but I put too much oregano in my breading. Oops!Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-46975639367847425772012-06-09T18:51:00.001-04:002012-06-09T20:03:08.717-04:00Day 2<br />
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Day 2 was Vegetable sauce. </div>
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We made a simple veggie stock using juiced carrot, celery and tomato. We dehydrated our our sauces to thicken them. Then we used them to make an amazing modern take on miso soup. It was incredible. The soup has chopped avocado, tomato, macadamia nuts and pine nuts in it. </div>
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We made and plated our beet gnocchi. Both cream sauces were amazing. We made a quick parsley gremolata with lemon zest to add brightness to the heaviness of the cream and root veggies. We made two different shaped gnocchi. I like the smaller traditional shapes.</div>
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We did other things that I didn't take pictures of and can't remember. I think we made curried cashews to dehydrate...maybe.</div>Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-43785234494562696622012-06-09T18:37:00.003-04:002012-06-09T20:00:58.706-04:00OKC take 2!<br />
Week 1 was awesome. And slow. It has taken me some time to get back into the swing of things. It is again an all girl class. There are 5 of us. These posts will be a bit condensed and I will post them all at the same time.<br />
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This week we focused on mother sauces. The traditional French mother sauces are: bechamel, espagnole, hollandaise, tomato and veloute. In raw cuisine, they are a bit different.<br />
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Day 1 was cream sauce. We made a sage cream sauce and a truffle cream sauce to plate with beet gnocchi. You will see these later in the program.<br />
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We made milk. 6 different kinds. Then we tasted them to see the flavor differences. I made oat groat milk. Which I found surprisingly delicious.<br />
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The other kinds we tasted were Pecan, Pistachio, Macadamia, Walnut, Hazelnut and Cashew.<br />
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After we made our milks, we sweetened them. Sweetening really changes the flavor of some of the milks. Then, with our milks we made chocolate custard. We used avocados as the base. It is amazing how different each pudding tastes just using a different flavored milk. Also amazing, it does not taste like avocado. Yumm. :)<br />
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We made eggplant bacon (they don't do it in level one anymore) and olive and orange crackers for a mezze platter that we plated later in the week.<br />
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We started a macadamia nut goat cheese and cashew cheese to age over the month. Something interesting with nut cheeses; you can only ferment them for up to around 48 hrs, but you can age them for a month(maybe more!).<br />
<br />Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-19731551863840679652012-03-10T15:12:00.002-05:002012-03-10T15:14:28.852-05:00Check out my new blogIt's the blog I travel with.<br />
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<a href="http://www.kurklesabroad.blogspot.com/">www.kurklesabroad.blogspot.com</a><br />
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It may end up being very exciting over the next 10 days. That all depends on my internet availability.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-48568597964252552792012-03-09T16:18:00.000-05:002012-03-09T16:18:51.388-05:00Popcorn is so goodWe have been doing a winter CSA. It comes once a month and has been incredible. We get lots of root veggies and some greenhouse greens. We also get some fun surprise stuff like beans, dried chiles, sundried tomatoes... and popcorn.<br />
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This is by far the best popcorn I have ever had. It is amazing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-C6C4sCvLGQk/T0cNQ3ZdAEI/AAAAAAAAEGU/ydIjMvX5mKA/s1600/popcorn4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-C6C4sCvLGQk/T0cNQ3ZdAEI/AAAAAAAAEGU/ydIjMvX5mKA/s640/popcorn4.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uV3Y0gV8OUI/T0cNTVK_JrI/AAAAAAAAEGc/wjZm0sJdL_U/s1600/popcorn5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-uV3Y0gV8OUI/T0cNTVK_JrI/AAAAAAAAEGc/wjZm0sJdL_U/s640/popcorn5.jpg" width="426" /></a></div>Stovetop Popcorn is super easy. Even if you don't have one of the fun contraptions seen above. Just use a large pot that has a lid that will fit. <br />
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Put your pot on Med-High heat. Add 2 T oil and 1/2 c popcorn kernels. Pop the lid on. Shake the pot to coat the kernels and let sit until you hear popping. Once your kernels start to pop start shaking your pot constantly over the burner. Use pot holders! You will need to hold the lid on, but slightly off to allow steam to escape. You will be doing this while you are shaking your pan. When the popping starts to slow to a couple seconds between pops, you are done. Remove from heat immediately. Pour your popcorn into a large bowl. Sprinkle with salt and your choice of toppings. We have been doing garlic pressed into melted butter, pour over popcorn and grate parm on top. Mmmmmmmmmm.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-69749295972039796492012-03-03T15:48:00.000-05:002012-03-03T15:48:33.806-05:00Kale ChipsThe best way to eat kale is in chip form.<br />
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One thing I never missed when I went veg and then vegan (not currently vegan) was junk food. I try to stay away from processed food as much as possible. It is so bad for your body. No nutritional value, usually too much salt or sugar and tons of preservatives. Plus when you stop eating most processed foods for a few years, you realize how bad it tastes when you try it again. <br />
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Kale chips, however, super healthy! And are a quick answer to junk food nostalgia. Kale has Indole 3 Carbinole which blocks cancer cells and boost DNA repaire. It also has these friends hanging out inside its green walls: carotenoids, vitamins C, K(lots of this one), E, B6, B2, B1, B3, manganese, copper, calcium, potassium, iron, magnesium, protein, folate and phosphorous. If you miss Doritos, kale could be your new best friend. My friend Danae can make kale chips that taste just like Tostinos pizza roll. <br />
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These are my pizza kale chips:<br />
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Wash, stem and dry 1 head of kale.<br />
If you get it from a CSA or Farmers Market always do a good bug check. Bugs love the curly leaves.<br />
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Kale chips benefit greatly from using a mixture of fresh and dried ingredients. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zFfJSTcoRAQ/T0cGYnkq-nI/AAAAAAAAEFM/umREUp3IurM/s1600/5kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-zFfJSTcoRAQ/T0cGYnkq-nI/AAAAAAAAEFM/umREUp3IurM/s640/5kale.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bCfTZ062QGY/T0cGabjq_eI/AAAAAAAAEFU/qeEbCu5kB8Q/s1600/6kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-bCfTZ062QGY/T0cGabjq_eI/AAAAAAAAEFU/qeEbCu5kB8Q/s640/6kale.jpg" width="640" /></a></div>In a blender, blend:<br />
1 c cashews (soaked and rinsed)<br />
1-2 T lemon juice<br />
3/4 c water (use tomato soak water if possible)<br />
1/4 t salt<br />
3 T nutritional yeast<br />
1 t onion salt (can use fresh onion, start small)<br />
1 t dried oregano<br />
1/8 t pimenton<br />
1/4 bell pepper (not green)<br />
5-6 sundried tomatoes reconstituted <br />
pepper to taste<br />
If you want a little kick, add red pepper flakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wfgmHDliZzU/T0cGdutdxKI/AAAAAAAAEFc/SOo-RmmTwvQ/s1600/8kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wfgmHDliZzU/T0cGdutdxKI/AAAAAAAAEFc/SOo-RmmTwvQ/s640/8kale.jpg" width="640" /></a></div>Mix your sauce in with your kale, coating well. Be careful not to mix it too much because your kale will wilt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rxAwLRpyRz4/T0cGgi_-d0I/AAAAAAAAEFk/RW-176i6muQ/s1600/9kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rxAwLRpyRz4/T0cGgi_-d0I/AAAAAAAAEFk/RW-176i6muQ/s640/9kale.jpg" width="640" /></a></div>Try to spread them so that they don't overlap too much. Dehydrate 4-8 hrs on 115. I usually let mine go overnight, if going overnight turn them down to 105.<br />
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It is the right time of year for roots. Matt and I have been doing a winter CSA. We've been getting 1 delivery a month. Our delivery comes in a big box with a grocery bag full of roots and onions. (We also get 3 or 4 gallon size ziploc bags full of greens). Amazing.<br />
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Since Thanksgiving I haven't been able to get enough of the mashed roots. They are so simple and so tasty.<br />
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Here are the steps to making Roots and mashing them:<br />
<u>Step 1</u><br />
Cut your veggies. I like to try to use a ratio of thirds, or halves. If you have celeriac or parsnips or yellow carrots do thirds. 1/3 carrot, 1/3 celeriac, 1/3 potatoes. If you only have carrots or have rutabaga or other less tasty roots, do halves. 1/2 potatoes (I like to use a mix when I can. Gold or fingerling, purple and russet) and 1/2 other roots. Potatoes are softer than other roots and will cook first. Cut them bigger.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8b9fWkAdihk/T0cAbgM_OFI/AAAAAAAAEEM/it2auHoontg/s1600/11mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-8b9fWkAdihk/T0cAbgM_OFI/AAAAAAAAEEM/it2auHoontg/s640/11mash.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rDHAu8pTF74/T0cAeTm6GaI/AAAAAAAAEEU/_oA6D3B4bUU/s1600/12mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-rDHAu8pTF74/T0cAeTm6GaI/AAAAAAAAEEU/_oA6D3B4bUU/s640/12mash.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-65vjXNeZcn4/T0cAhOV5_lI/AAAAAAAAEEc/MJNq4juzd1o/s1600/13mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-65vjXNeZcn4/T0cAhOV5_lI/AAAAAAAAEEc/MJNq4juzd1o/s640/13mash.jpg" width="426" /></a></div><br />
<u>Step 2</u> <br />
Boil in 1 part water and 1 part veggie stock. Start cold, potatoes do best when started in cold liquid. Boil until you can easily stick a fork in it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aVqxLPAfcu0/T0cAkYbQetI/AAAAAAAAEEk/cE90sOA6HgM/s1600/14mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-aVqxLPAfcu0/T0cAkYbQetI/AAAAAAAAEEk/cE90sOA6HgM/s640/14mash.jpg" width="640" /></a></div><br />
<u>Step 3</u> <br />
Drain your roots, put them back in the warm pot and allow the steam to escape. Once they are done steaming, add a few pads(pats? they both sound wrong right now) of butter. Sprinkle with salt and pepper.<br />
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<br />
<u>Step 4</u> <br />
Mash roots<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--j6Fy1j-Das/T0cAp8TLv2I/AAAAAAAAEE0/t3xa8aTTEkI/s1600/16mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/--j6Fy1j-Das/T0cAp8TLv2I/AAAAAAAAEE0/t3xa8aTTEkI/s640/16mash.jpg" width="640" /></a></div><br />
<u>Step 5</u><br />
Enjoy!Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com1tag:blogger.com,1999:blog-583087352860369540.post-29429237046790787072012-02-23T22:09:00.000-05:002012-02-23T22:09:03.573-05:00What have I been up to?Just a few things:<br />
<br />
Lime Spritzers<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hjm1SYanv2Y/T0b43acE5pI/AAAAAAAAEDc/TnUBgSSLK7s/s1600/1lime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://1.bp.blogspot.com/-Hjm1SYanv2Y/T0b43acE5pI/AAAAAAAAEDc/TnUBgSSLK7s/s640/1lime.jpg" width="640" /></a></div>We have been getting the most deliciously green limes lately. We've been mixing them with sparkling water. So refreshing! You'd never know it was winter here (granted, based on the weather you would never know it either, 57degrees today).<br />
<br />
Made more raw Chocolate Chip Cookies. Got some help with the piping of the chips this time around. He wanted the cookies, I told him he'd have to help pipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tbF5mtQGIT8/T0b4738rk2I/AAAAAAAAEDk/Ued8NnX3ZZc/s1600/2choc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-tbF5mtQGIT8/T0b4738rk2I/AAAAAAAAEDk/Ued8NnX3ZZc/s640/2choc.jpg" width="426" /></a></div><br />
Checking on my kombucha. We are pretty close to being brewed. This was at 2 weeks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZGlOTuFuaCI/T0b5BHFo8KI/AAAAAAAAEDs/M6ua_Er8SQA/s1600/3kombucha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ZGlOTuFuaCI/T0b5BHFo8KI/AAAAAAAAEDs/M6ua_Er8SQA/s640/3kombucha.jpg" width="640" /></a></div> This is almost one month. It is growing really well!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7UiJKH4i810/T0b5DQ_y86I/AAAAAAAAED0/968SBuXML1s/s1600/24kombucha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-7UiJKH4i810/T0b5DQ_y86I/AAAAAAAAED0/968SBuXML1s/s640/24kombucha.jpg" width="640" /></a></div><br />
Made some raw taco boats for a Favorite Things Party. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5eht2vZ-M0M/T0b5GHy6OBI/AAAAAAAAED8/WJ21ITMhSAs/s1600/17taco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-5eht2vZ-M0M/T0b5GHy6OBI/AAAAAAAAED8/WJ21ITMhSAs/s640/17taco.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UUVKmgl99rM/T0b5I8xcNoI/AAAAAAAAEEE/xrEMRcupQhU/s1600/18taco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UUVKmgl99rM/T0b5I8xcNoI/AAAAAAAAEEE/xrEMRcupQhU/s640/18taco.jpg" width="640" /></a></div>Sorry the pics are so dark. These were delicious. I used a walnut taco meat, cashew nacho cheese and zucchini and baby patty pan shells. The toppings were fajita style mushrooms and bell peppers, cilantro and romaine lettuce.<br />
<br />
Squash tacos:<br />
<u>Shells</u><br />
Cut zucchini in half length wise, scoop the insides out with a 1/2 tsp. Cut the top off of the baby patty pans, scoop out the insides with a 1/4 tsp. Rub with oil, nama shoyu and sprinkle with a tiny bit of salt. Dehydrate on 105 for about an hour.<br />
<br />
<u>Walnut taco meat</u><br />
adapted from Matt Amsden's Rawvolution<br />
1 c raw walnuts ground (I soaked mine overnight and then dehydrated)<br />
1 tsp ground cumin<br />
3/4 tsp ground coriander<br />
1/2 tsp mexican oregano<br />
2 T nama shoyu<br />
Mix all together in bowl. You can warm in the dehydrator if you'd like.<br />
(Optional, add soaked and processed sun dried tomatoes)<br />
<br />
<u>Cashew Nacho Cheese</u><br />
1/2 c cashews soaked and rinsed<br />
1 T lemon juice<br />
1 T nutritional yeast<br />
3-4 T chopped red bell pepper (I just eye it and cut a chunk out of the pepper)<br />
dash of pimenton<br />
salt and pepper to taste<br />
water as needed (prob about 1/4-1/2 c)<br />
Blend all til smooth in vitamix<br />
<br />
<u>Fajita Style Veggies</u><br />
Julienne bell pepper, slice mushrooms and grate 1 small clove garlic into bowl. You can use any amount of veggies you want. I did about 1/4 of a bell pepper, 5-6 musrooms and a very small clove of garlic. You could add sliced onions. Splash veggies with olive oil and nama shoyu. Be careful not to use too much. I also add a touch of agave. Mix well, dehydrate 1 hour on 105.<br />
<br />
<br />
Cheers!Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com2tag:blogger.com,1999:blog-583087352860369540.post-15747400802089850102012-01-28T12:30:00.000-05:002012-01-28T12:30:19.531-05:00Raw LasagnaThe lasagna is essentially three parts: pesto, tomato sauce and cheese. Make the pesto the way you normally make pesto minus the cheese.<br />
<br />
One small zucchini will provide enough noodles for one person with a little left over. <br />
<br />
I make mine this way:<br />
1 1/2 c packed basil<br />
1/2 c parsley or spinach or both (you can omit)<br />
1 clove garlic<br />
1/4 c walnuts (you can use pinenuts or almonds)<br />
1-2 T nutritional yeast<br />
pinch of salt<br />
1/4-1/2 c olive oil<br />
Process to a chunky paste<br />
<br />
Rinse out your food processor for the tomato sauce. <br />
1 handfull sundried tomatoes (soak in water for 1 hr)<br />
1 plum or roma tomato deseeded (you can use a handful or cherry tomatoes or half of a larger tomato, it may make your sauce a little runny, no biggie though).<br />
1 shallot sized red onion <br />
1 date<br />
2-3 cured black olives(optional)<br />
drizzle of olive oil<br />
pinch of salt<br />
<br />
Raw ricotta cheese!<br />
1 cup macadamia nuts (soaked 4-6 hrs)<br />
pinch of salt<br />
2-3 T nutritional yeast<br />
Blend until creamy<br />
<br />
Once all your sauces are processed use a potato peeler to peel thin slices of zucchini. Lay them out on a flat plate three or four wide. Make a small layer of each pesto, cheese and tomato sauce. Add another layer of zucchini...and so on. <br />
<br />
I like to top mine with brunoise carrot, bell pepper and onion. I splash a little balsamic and olive oil on the veggies and add celery seed and a tiny bit of salt. If I have time I will put it in the dehydrator to warm them up before adding them to my lasagna. If you remember, you can do your brunoise veggies first.<br />
<br />
Cheers!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-an6tq2PAWZ4/TyQwCFNXSRI/AAAAAAAAEDQ/fmGMmBAu_Xs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-an6tq2PAWZ4/TyQwCFNXSRI/AAAAAAAAEDQ/fmGMmBAu_Xs/s640/1.jpg" width="640" /></a></div>Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com1tag:blogger.com,1999:blog-583087352860369540.post-2683266455551897572012-01-06T11:17:00.000-05:002012-01-06T11:17:01.926-05:00Starting the Year Off RightWelcome to 2012, people of 2011. What a crazy year it has been so far. Phew!!!!! The end of the world is coming soon, so buckle up. This blog is about to get crazy. Who knows what I'm capable of. I may get my whole body tatooed with different types of plants. All edible of course. I will be a living garden of tattoos. And piercings. I will pierce my body all over with earrings made of corn and dill weed. Just you wait.<br />
<br />
To start though, before I get all hip and shit, I have decided to get a little healthier. I haven't been posting and in the no posting, I have been eating a lot of wheat and dairy and other glue up your intestines type of crap. (Yipes!) Since it is a brand new year, and for some reason I (like you) need an excuse (like the beginning of a year) to get my lazy ass to do anything towards self betterment, I have decided to get back to basics. (Was any of that proper grammar? If so, I may have just justified my four years in a two year program at a community college!) More raw food. And exercise. And water. I do not drink enough water during the winter. Here's what I have going on right now.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PUBNlt2WozE/TwXlzBPbttI/AAAAAAAAECA/4kMdBpQMG94/s1600/chocchips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PUBNlt2WozE/TwXlzBPbttI/AAAAAAAAECA/4kMdBpQMG94/s640/chocchips.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hgwz4r9W_r0/TwXl0gisEdI/AAAAAAAAECI/v8c-LuWDJ7M/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-Hgwz4r9W_r0/TwXl0gisEdI/AAAAAAAAECI/v8c-LuWDJ7M/s640/cookies.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8eXE8r72C5A/TwXl2D80ydI/AAAAAAAAECQ/pWYdNzH2DSg/s1600/cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-8eXE8r72C5A/TwXl2D80ydI/AAAAAAAAECQ/pWYdNzH2DSg/s640/cookies1.jpg" width="640" /></a></div>Raw choc chip cookies from my course at 105 Degrees (now Matthew Kenney OKC). I dug up my recipes folder and salivated over all the recipes I have buried away and somewhat forgotten. These are so easy to make.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kAK0K6gT-rA/TwXm1HK2H6I/AAAAAAAAECc/D1s5tEH5GQg/s1600/cocoa+crispies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-kAK0K6gT-rA/TwXm1HK2H6I/AAAAAAAAECc/D1s5tEH5GQg/s640/cocoa+crispies.jpg" width="640" /></a></div>I made cocoa and cinnamon crispies from Raw Food Real World. This is my first time making the cinnamon. I don't love them. The cocoa crispies are awesome. I have been making them for years. Delicious.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3S3615ZWT7M/TwXnNn3zcCI/AAAAAAAAECo/fZ0JZ1xX4aM/s1600/kombucha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3S3615ZWT7M/TwXnNn3zcCI/AAAAAAAAECo/fZ0JZ1xX4aM/s640/kombucha.jpg" width="426" /></a></div>I am trying to make kombucha. I have made kombucha before, but fruit flies got my last batch and laid eggs in my SCOBY. So, I am trying to make it without a SCOBY. I have heard of people successfully making it from bottles of store bought kombucha. That is what I am attempting. If nothing grows over the next couple weeks, I think I will give in and buy a SCOBY from someone. I have been missing it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pQK9bJfEIYc/TwXnxeyae-I/AAAAAAAAEC0/1HcCFR_gT3k/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-pQK9bJfEIYc/TwXnxeyae-I/AAAAAAAAEC0/1HcCFR_gT3k/s640/salad.jpg" width="640" /></a></div>I had an incredible slaw salad at One Lucky Duck the other day. I tried to recreate it at home. Not too shabby. I will try to remember what I did to make the dressing and post it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BDc1NGGbInw/TwXoI3-A9SI/AAAAAAAAEDA/NmqW1LPILnQ/s1600/lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-BDc1NGGbInw/TwXoI3-A9SI/AAAAAAAAEDA/NmqW1LPILnQ/s640/lasagna.jpg" width="640" /></a></div>I made a raw lasagna with "roasted" vegetables. It was so good and so easy. It is a lot of processing and blending, but well worth it. I will post the recipe in a couple days.<br />
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Happy New Year!Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com1tag:blogger.com,1999:blog-583087352860369540.post-28993488631281250302012-01-05T13:49:00.002-05:002012-01-05T14:19:48.176-05:00After Graduation<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TGX-y0pDVhs/Tcqxme2QWpI/AAAAAAAACsg/v9SN4vJN_jk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-TGX-y0pDVhs/Tcqxme2QWpI/AAAAAAAACsg/v9SN4vJN_jk/s640/1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-evvF2Qc3DOI/Tcqxo5-UnXI/AAAAAAAACsk/0gByDD1-Gdo/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-evvF2Qc3DOI/Tcqxo5-UnXI/AAAAAAAACsk/0gByDD1-Gdo/s640/2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-K2QrUkF6Kfc/TcqxslNKhPI/AAAAAAAACso/TwuGPSUox88/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-K2QrUkF6Kfc/TcqxslNKhPI/AAAAAAAACso/TwuGPSUox88/s640/3.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WLUNqaiKaCc/TcqxvkYnDsI/AAAAAAAACss/NjuDjOQoua4/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-WLUNqaiKaCc/TcqxvkYnDsI/AAAAAAAACss/NjuDjOQoua4/s640/4.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nUopq6gd-No/TcqxzeKtmHI/AAAAAAAACsw/Xq1vyHieTSQ/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nUopq6gd-No/TcqxzeKtmHI/AAAAAAAACsw/Xq1vyHieTSQ/s640/5.jpg" width="425" /></a></div>Things got crazy. We went out with Miki the Japanese Geisha. We had sushi and drinks. Then we went to the Copa, which is a gay nightclub. No offense Oklahoma City, but the music there sucked. I will not be returning. Then Sat morning, we got our bikes out and returned them to Bike One. Go to Bike One! Then grabbed Big Truck Tacos on our way out of town.<br />
<br />
My one regret is that I didn't eat at Big Truck Tacos sooner. It was amazing. Definitely chek them out if you like Mexican food.<br />
<br />
Then we were off to St. Louis to stay the night on our long journey back to NYC.<br />
<br />
(I guess I never posted this. I adding labels to some older posts and this was in there. Some pics for you if you miss my OK days.)Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-20564359724077010832012-01-05T13:02:00.000-05:002012-01-05T13:02:05.627-05:00This is for WilliamThis is a Holiday Pear Butter.<br />
<br />
I know the holidays are over, but the spices in this butter are fun all winter long. Also, this was supposed to be posted like 70 years ago and I forgot to post it. (Yipes, you can learn so much about me by reading my scattered blog can't you)?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r-1oWvb21Mg/TrNMb8YAxNI/AAAAAAAADdw/5ZV03lhOJZY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-r-1oWvb21Mg/TrNMb8YAxNI/AAAAAAAADdw/5ZV03lhOJZY/s640/1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-L_6NhjuZoBI/TrNMe6Hl3oI/AAAAAAAADeA/9pl4_QO_56Y/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-L_6NhjuZoBI/TrNMe6Hl3oI/AAAAAAAADeA/9pl4_QO_56Y/s640/3.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5CNJQrz071w/TrNMhHqXXrI/AAAAAAAADeI/qsvnCD3u-HQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-5CNJQrz071w/TrNMhHqXXrI/AAAAAAAADeI/qsvnCD3u-HQ/s640/4.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VDk_w9T2EtE/TrNMjSnUbJI/AAAAAAAADeQ/oIqwgzSL4Oo/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-VDk_w9T2EtE/TrNMjSnUbJI/AAAAAAAADeQ/oIqwgzSL4Oo/s640/5.jpg" width="640" /></a></div>I hope this is an exciting enough recipe. If, not let me know and I will post a cooler one for you.<br />
<br />
I adapted this recipe from a recipe in the book Tart and Sweet.<br />
<br />
You need 4lbs of pears. Mine were rock hard. I don't think yours need to be. They can be soft and ripe. You can peel them if you'd like, but you don't have to. Core and chop them. add them to a pot with a cup of water and the juice of one half or one whole lemon and 1/2 cup of sugar. I used sucanat. If the pears are good and ripe, you don't need the water. <br />
<br />
Add 2 thumb sized pieces of ginger, peeled and chopped. Add 2 cinnamon sticks, 4 cardamom pods, 7 clove buds and about a 1/4 - 1/2tsp of freshly grated nutmeg. (You can put all your spices into a spice bag to make them easier to fish out once everything is cooked. I didn't do that, but it did take me a while to get all of my spices fished out). <br />
<br />
Simmer on med heat until pears break down. I use a potato masher to help them break down. You will want to help them if you have unripe pears. After your pears are good and mush (45-60min) blend them in batches in a blender. (Hot foods in a blender will explode, so be careful to do small batches or let them cool before blending). <br />
<br />
Once all is blended, transfer back to your pot and simmer for another 20 mins or until butter sets. Test for a set on a chilled spoon or plate. Transfer to jars and boil in a hot water bath to seal. Or transfer to jars and give away to all your friends.<br />
<br />
It is delicious. Especially in yogurt.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-75577518167984998472011-11-03T22:14:00.000-04:002011-11-03T22:14:21.352-04:00CSAs 8 and 9All photos all the time. Yeah!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I2qgQltzauo/TrNHes2bkFI/AAAAAAAADbA/w1gPuItkwrM/s1600/A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-I2qgQltzauo/TrNHes2bkFI/AAAAAAAADbA/w1gPuItkwrM/s640/A.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-35TNES1Wycs/TrNHjF1UeWI/AAAAAAAADbQ/A2-204HpHNU/s1600/C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-35TNES1Wycs/TrNHjF1UeWI/AAAAAAAADbQ/A2-204HpHNU/s640/C.jpg" width="426" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Um8hzApQWr0/TrNHxfC_V8I/AAAAAAAADbw/qofyze0hkoY/s1600/G.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Um8hzApQWr0/TrNHxfC_V8I/AAAAAAAADbw/qofyze0hkoY/s640/G.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-N7wNcrW_Hvs/TrNHy_N7wwI/AAAAAAAADb4/FWqUUbShwmQ/s1600/H.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-N7wNcrW_Hvs/TrNHy_N7wwI/AAAAAAAADb4/FWqUUbShwmQ/s640/H.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y1EgWW2mJrQ/TrNH0-lmY-I/AAAAAAAADcA/XPoFNH5iqyA/s1600/I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-y1EgWW2mJrQ/TrNH0-lmY-I/AAAAAAAADcA/XPoFNH5iqyA/s640/I.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-52Rp76-JjGs/TrNH2OfQTfI/AAAAAAAADcI/eOat3v1RwO8/s1600/J.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-52Rp76-JjGs/TrNH2OfQTfI/AAAAAAAADcI/eOat3v1RwO8/s640/J.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u09SMM7_Iwo/TrNH3_yiBmI/AAAAAAAADcQ/oPaxInnYdro/s1600/K.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-u09SMM7_Iwo/TrNH3_yiBmI/AAAAAAAADcQ/oPaxInnYdro/s640/K.jpg" width="426" /></a></div>CSA # 8 consisted of Beets, Pears, Bok Choy, Arugula, Lettuce, Bell Peppers, Green Beans, Leeks, Rosemary, Lemon Grass, Squash, Tomatoes, Chilies and Garlic.<br />
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The arugula was especially amazing. I will follow up on what I did with the pears in my next post.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ON5to3KgOpw/TrNIv2tRrII/AAAAAAAADcY/gJ8McRea0tc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-ON5to3KgOpw/TrNIv2tRrII/AAAAAAAADcY/gJ8McRea0tc/s640/1.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UAwfAOJQtSg/TrNI5jzfiKI/AAAAAAAADdA/fYrO8uP-JnI/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-UAwfAOJQtSg/TrNI5jzfiKI/AAAAAAAADdA/fYrO8uP-JnI/s640/7.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L3RjaTnfJeo/TrNI73OM1VI/AAAAAAAADdI/o3NuF1x2EmI/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-L3RjaTnfJeo/TrNI73OM1VI/AAAAAAAADdI/o3NuF1x2EmI/s640/8.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-K5rIvXu9hUw/TrNI9WpToMI/AAAAAAAADdQ/KILrs0ocjNY/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-K5rIvXu9hUw/TrNI9WpToMI/AAAAAAAADdQ/KILrs0ocjNY/s640/9.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W0D1F8cF29I/TrNI-1O64nI/AAAAAAAADdY/Z1Uls6kIgEI/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-W0D1F8cF29I/TrNI-1O64nI/AAAAAAAADdY/Z1Uls6kIgEI/s640/10.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EBMIcovEJTg/TrNJIr_kO7I/AAAAAAAADdo/A9AGmMIq5GY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-EBMIcovEJTg/TrNJIr_kO7I/AAAAAAAADdo/A9AGmMIq5GY/s640/4.jpg" width="426" /></a></div>CSA #9 contained Celeriac, Chiles, Lettuce, something similar to Bok Choy that we will pretend is Bok Choy, Kale, Broccoli, Carrots, Parsley, Leeks, Apple Cider and Apples.<br />
<br />
Celeriac and Apples pair nicely. I made a nice Veg stock with the Celeriac greens, a few Leeks, the Carrot tops and a few Carrots, fresh bay and the Broccoli stems.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-91317728753490838582011-10-18T14:46:00.000-04:002011-10-18T14:46:50.395-04:00The Words with Friends Gods have smiled upon me<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-t3LckEbBZDo/Tp3G1iDTx1I/AAAAAAAADaY/OdRAFGREX_o/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-t3LckEbBZDo/Tp3G1iDTx1I/AAAAAAAADaY/OdRAFGREX_o/s640/4.jpg" width="640" /></a></div>Ha ha! Take that husband(s)!<br />
<br />
Also this,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dzzM-fT7oSI/Tp3HBVIoNVI/AAAAAAAADag/CKV4faabnEI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-dzzM-fT7oSI/Tp3HBVIoNVI/AAAAAAAADag/CKV4faabnEI/s640/1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ke7B-C4VsWc/Tp3HER40WXI/AAAAAAAADao/_zGQQikKvF8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-ke7B-C4VsWc/Tp3HER40WXI/AAAAAAAADao/_zGQQikKvF8/s640/2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ed2jiGEdXhA/Tp3HFtdlzAI/AAAAAAAADaw/XY8l-jzpTbw/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-Ed2jiGEdXhA/Tp3HFtdlzAI/AAAAAAAADaw/XY8l-jzpTbw/s640/3.jpg" width="640" /></a></div><br />
Poke are you paying attention?<br />
Easy recipe.<br />
<br />
Potato Leek Corn Chowder<br />
4 mid sized potatoes<br />
2 mid sized leeks<br />
2 ears of corn worth of kernels<br />
1 carrot<br />
7-8 cups water<br />
1 t celery seeds <br />
2 t salt<br />
1 t pepper<br />
1 t thyme (dried)<br />
cheddar cheese (optional)<br />
<br />
Dice your potatoes, carrots and leeks. In a large pot, saute leeks, and carrots for 1-2 min on med heat. Add potatoes, thyme and celery seeds, saute 5 more minutes. Add water. Bring to a boil then reduce to a simmer. Simmer for 10-15 min. Check potatoes for doneness. Add corn, simmer 5 more min. Little bit by little bit blend in a blender. If you do too much at a time, the lid will pop off your blender and food will fly everywhere. Not awesome. Serve with a bit of cracked pepper, cheddar cheese and a drizzle of olive oil.<br />
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Cheers!Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com1tag:blogger.com,1999:blog-583087352860369540.post-34642110691535572932011-10-13T23:18:00.000-04:002011-10-13T23:18:58.211-04:00Jam you!!!!!Yum<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yE2mxfG1nO0/TpDz_bpX6sI/AAAAAAAADYg/YT4gyKVMQQQ/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-yE2mxfG1nO0/TpDz_bpX6sI/AAAAAAAADYg/YT4gyKVMQQQ/s640/16.jpg" width="640" /></a></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://2.bp.blogspot.com/-dZZ9dN_mIPw/TpD0GKrTdyI/AAAAAAAADYk/ndkwAc5T598/s1600/17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-dZZ9dN_mIPw/TpD0GKrTdyI/AAAAAAAADYk/ndkwAc5T598/s640/17.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Kraken Plum</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://4.bp.blogspot.com/-fj5hv9YZBZk/TpD0IV6I_5I/AAAAAAAADYo/9RjlnO59tSs/s1600/18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-fj5hv9YZBZk/TpD0IV6I_5I/AAAAAAAADYo/9RjlnO59tSs/s640/18.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach Bourbon</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/-ovC9fi66g9k/TpD0K6qr_aI/AAAAAAAADYs/mW_DRdZ0R6c/s1600/19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ovC9fi66g9k/TpD0K6qr_aI/AAAAAAAADYs/mW_DRdZ0R6c/s640/19.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ma Doudou Pear</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/-FAYWOVOu8Z8/TpD0NAJpipI/AAAAAAAADYw/98BMzlDRNUM/s1600/20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FAYWOVOu8Z8/TpD0NAJpipI/AAAAAAAADYw/98BMzlDRNUM/s640/20.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grape Clove</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://4.bp.blogspot.com/-TkuGaeoT7y4/TpD0OrleAuI/AAAAAAAADY0/B_uqqN4_CIo/s1600/21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-TkuGaeoT7y4/TpD0OrleAuI/AAAAAAAADY0/B_uqqN4_CIo/s640/21.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry Blackberry</td></tr>
</tbody></table><br />
<br />
Here is a reminder of what we started with.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CMcQQAWEByk/To9VEKaiA5I/AAAAAAAADWs/T0syZLGqrhI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-CMcQQAWEByk/To9VEKaiA5I/AAAAAAAADWs/T0syZLGqrhI/s640/1.jpg" width="640" /></a></div>Too much fruit, as you may recall.<br />
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The thing with canning is that it used to be an all day party time event. Women would all get together, bring a bunch of harvested fruit and can away til the wee hours. Or they would spend 10 years birthing 6 or 7 female children and then use them as child labor (I think that may have been my mom's plan for a while). Both ways are super fun. Party with your friends...or party with your kids. Or party with both while the menfolk are out killing things. Anyhow, this bounty up top, too much for two people to do on a Friday eve.<br />
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Canning can be done in small batches, which is what my next two canning adventures were.<br />
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Eight pints of berries made about five 8oz jars of jam.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-e2kdqwWxsnI/To9YF5fq6HI/AAAAAAAADWw/Plro5I6D2f8/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-e2kdqwWxsnI/To9YF5fq6HI/AAAAAAAADWw/Plro5I6D2f8/s640/9.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ERJbYW_Zi64/To9YJIdeUTI/AAAAAAAADW0/22Xwr-qyMto/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-ERJbYW_Zi64/To9YJIdeUTI/AAAAAAAADW0/22Xwr-qyMto/s640/10.jpg" width="640" /></a></div>Some canning points:<br />
Canning preserves food two ways. Creating a vacuum seal that keeps airborne pathogens out. Creating a state of acidity that keeps bacteria from growing.<br />
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Sugar in jams is used mostly for body. A lot of the recipes you find in books have tons of sugar in them because we have a terrible sweet tooth in this country. Hence Adult Onset Diabetes changing it's name to Type II Diabetes (no longer just for adults!). That said, you can usually cut the sugar in a recipe to taste. Just note that you may end up with a soupier jam.<br />
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One thing you cannot adjust in a recipe is acid. Some fruits are very low acid. Therefore acid needs to be added to them. Lemon or lime juice is the easiest way to do this. It doesn't really affect flavor, so don't freak out. If you want it to affect the flavor, you may want to add some zest to your batch.<br />
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Pectin is naturally occurring in fruits. It is usually most concentrated near the skin and in just ripe fruit. Pectin levels drop as fruit peaks and becomes overripe. I did not have any luck with adding pectin to my jelly. You don't need to add pectin to jams. You almost always need to add pectin to achieve a jelly state.<br />
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My third batch of jam was pears. They were underripe and created more of a conserve than a jam. I added a little banana vanilla rum to them. Delicious.<br />
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The pears made around three 16oz jars and eight 8 oz jars. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ruz1uWPIHUk/To9ao460RRI/AAAAAAAADW4/sFJt0JN_ES8/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-ruz1uWPIHUk/To9ao460RRI/AAAAAAAADW4/sFJt0JN_ES8/s640/14.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UImpGcDUcdQ/To9avJJGupI/AAAAAAAADW8/JwpXe0YrQ8M/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-UImpGcDUcdQ/To9avJJGupI/AAAAAAAADW8/JwpXe0YrQ8M/s640/12.jpg" width="640" /></a></div>Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com1tag:blogger.com,1999:blog-583087352860369540.post-2522578895835062802011-10-09T11:13:00.001-04:002011-10-09T11:19:51.641-04:00How do you make Veggie stock?Oh! Here's how.<br />
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Cut your veggies and put them in a stockpot. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lJIE2VK8gjc/To9gCMlfcII/AAAAAAAADXA/NWVNQfL1N7Q/s1600/%25211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-lJIE2VK8gjc/To9gCMlfcII/AAAAAAAADXA/NWVNQfL1N7Q/s640/%25211.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xVYQi-6YqRE/To9gExvwtWI/AAAAAAAADXE/5nZwes2FzII/s1600/%25212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-xVYQi-6YqRE/To9gExvwtWI/AAAAAAAADXE/5nZwes2FzII/s640/%25212.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-as2_NGDV6jo/To9gHZTDXRI/AAAAAAAADXI/5gS8RzVUvFs/s1600/%25213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-as2_NGDV6jo/To9gHZTDXRI/AAAAAAAADXI/5gS8RzVUvFs/s640/%25213.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-azq6yM6ondk/To9gJBmS4CI/AAAAAAAADXM/gf_vPa-QV0g/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-azq6yM6ondk/To9gJBmS4CI/AAAAAAAADXM/gf_vPa-QV0g/s640/1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CT8cSBN6q_w/To9gKn7p3cI/AAAAAAAADXQ/QaicickcTig/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-CT8cSBN6q_w/To9gKn7p3cI/AAAAAAAADXQ/QaicickcTig/s640/2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0h2ep7Fpr-8/To9gMX25N4I/AAAAAAAADXU/bkWBf0_UjV0/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-0h2ep7Fpr-8/To9gMX25N4I/AAAAAAAADXU/bkWBf0_UjV0/s640/3.jpg" width="640" /></a></div>Sautee for a few minutes with some olive oil. You don't need to chop your veggies very finely, because they are going to boil for........................................................ever.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-je2Aj-S-A-o/To9g8dY2ofI/AAAAAAAADXc/8PHWiG_z62Y/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-je2Aj-S-A-o/To9g8dY2ofI/AAAAAAAADXc/8PHWiG_z62Y/s640/4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Add 5 quarts of water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Qut_RwyuvA4/To9hQ6CUENI/AAAAAAAADXg/jKXKila47jI/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-Qut_RwyuvA4/To9hQ6CUENI/AAAAAAAADXg/jKXKila47jI/s640/6.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-evfPGCYRZpY/To9hTI8xjqI/AAAAAAAADXk/G1T8esrGlmM/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-evfPGCYRZpY/To9hTI8xjqI/AAAAAAAADXk/G1T8esrGlmM/s640/7.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-brgxENsW3QY/To9hV5xAInI/AAAAAAAADXo/_3_0wSJT3pw/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-brgxENsW3QY/To9hV5xAInI/AAAAAAAADXo/_3_0wSJT3pw/s640/8.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fkHQgt6Mj9Y/To9hX0a-6-I/AAAAAAAADXs/8JnKKiJ0WZ0/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-fkHQgt6Mj9Y/To9hX0a-6-I/AAAAAAAADXs/8JnKKiJ0WZ0/s640/9.jpg" width="640" /></a></div>Add some peppercorns (about 1/4t), a couple bay leaves and a little soy sauce. Soy sauce is totes optional. Actually all of it is totes optional. That is why it is so awesome and easy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-f6uE7apwXNs/To9h72XF_SI/AAAAAAAADXw/KxQbcxCsZmQ/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-f6uE7apwXNs/To9h72XF_SI/AAAAAAAADXw/KxQbcxCsZmQ/s640/10.jpg" width="640" /></a></div>Bring to a boil. Once boiling, turn down and simmer for about an hour or two or three. I usually do two hours. I feel like it gives you more flavor.<br />
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After a few hours, it will look like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_AKvKkUOPvw/To9iNpH3jkI/AAAAAAAADX0/6le8PdzyWx0/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-_AKvKkUOPvw/To9iNpH3jkI/AAAAAAAADX0/6le8PdzyWx0/s640/11.jpg" width="640" /></a></div>Taste and add salt if need be. Then transfer to a cheesecloth, nut milk bag or mesh sieve. I use a nut milk bag.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EpFSt3y6mlY/To9i5o-s23I/AAAAAAAADX4/-ifa7nrGvhQ/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-EpFSt3y6mlY/To9i5o-s23I/AAAAAAAADX4/-ifa7nrGvhQ/s640/12.jpg" width="426" /></a></div>I like to squeeze all the extra juice out of my veggies. I feel like it adds to the end product. You don't have to do this. You can just strain it and be done.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jBVoLk5CztI/To9jVIIJiXI/AAAAAAAADX8/GhHViXBdDRw/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jBVoLk5CztI/To9jVIIJiXI/AAAAAAAADX8/GhHViXBdDRw/s640/13.jpg" width="426" /></a></div>When you are done straining or squeezing the life out of your veggies... compost that shit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hNO3qgH6Of8/To9jhMI1JsI/AAAAAAAADYA/VtIud5BGWoA/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-hNO3qgH6Of8/To9jhMI1JsI/AAAAAAAADYA/VtIud5BGWoA/s640/14.jpg" width="640" /></a></div>Refrigerate or freeze the broth. Will last for a week or two in the fridge and a month to 3 months in the freezer.<br />
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Yum!<br />
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My stock was a simple mirepoix, but you don't have to limit yourself to the holy trinity. You can put almost any veggies you have in your stock. If you are nervous you have veggies that are about to go bad stock is a great way to use them. Broccoli stems, Carrot greens, tomatoes...use them in the stock!<br />
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Also, like jam, stock is really easy to do in small batches. Perfect for getting rid of extra food stuffs.Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-49027728327740458572011-10-08T20:56:00.001-04:002011-10-09T11:19:02.856-04:00I picked a peck!Two actually. Which I think equals a half bushel.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qcHkEb1s8rg/TpDuCi7HBPI/AAAAAAAADYE/XMNopPzyENI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-qcHkEb1s8rg/TpDuCi7HBPI/AAAAAAAADYE/XMNopPzyENI/s640/1.jpg" width="426" /></a></div>Remember last time we were here together? I told you that all that fruit I bought at the farmers market for jam making was waaaaaaayyyy too much fruit. How short is my attention span? What am I going to do with all this? I need ideas!<br />
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It was a beautiful day for apple picking, Em came along to help (you know, my sister with a blog... http://crowleyinthecity.blogspot.com/). We ate a ton of apples and apple cider donuts, drank lots of cider and my friend Deirdre found a 4 leaf clover!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hQMuZqGwYWo/TpDwkK4gYAI/AAAAAAAADYI/RKCQ03Tcfkk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-hQMuZqGwYWo/TpDwkK4gYAI/AAAAAAAADYI/RKCQ03Tcfkk/s640/2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YRaSxpA0CaQ/TpDwm8wT7bI/AAAAAAAADYM/P2xne37gvsM/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-YRaSxpA0CaQ/TpDwm8wT7bI/AAAAAAAADYM/P2xne37gvsM/s640/3.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xJBI3JiiI1k/TpDwpaBnfAI/AAAAAAAADYQ/F0nStaWLh1w/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-xJBI3JiiI1k/TpDwpaBnfAI/AAAAAAAADYQ/F0nStaWLh1w/s640/4.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7Ig8ZVGLXug/TpDwrK2MemI/AAAAAAAADYU/_IRIYFyegsw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-7Ig8ZVGLXug/TpDwrK2MemI/AAAAAAAADYU/_IRIYFyegsw/s640/5.jpg" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dwWuxRY8D70/TpDwtA_xiTI/AAAAAAAADYY/3rrsos_modg/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-dwWuxRY8D70/TpDwtA_xiTI/AAAAAAAADYY/3rrsos_modg/s640/6.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LFDDM9MGh94/TpDwuh8C39I/AAAAAAAADYc/OOvshPB7C0g/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-LFDDM9MGh94/TpDwuh8C39I/AAAAAAAADYc/OOvshPB7C0g/s640/7.jpg" width="640" /></a></div>Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0tag:blogger.com,1999:blog-583087352860369540.post-91440006149409114742011-10-07T15:36:00.000-04:002011-10-07T15:36:33.534-04:00Jam I'm goodI decided that this year I would learn to put up food. This decision is a year in the making. I tend to move a bit slowly on new things because I usually have 70 gazillion other things going on in my life at that exact time.<br />
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I bought a book on canning and preserving last year. Read through it and put that book on a shelf.<br />
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Then this year, I took a class on canning. Baby steps.<br />
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The class, (pause for effect) was a bit of a waste. I certainly could have learned all of it on youtube. And had already learned most of it in my book. And it was a bit pricey.<br />
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The important thing is that I am learning to try and trying to learn. Let that sink in for a while. <br />
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My goal was to can tomatoes. I have been using so much store bought canned tomato this year. I thought to myself, "how much tastier would my own canned tomatoes taste!" Plus, I am kind of thrilled by the fact that people used to live without processed food of any kind. They had to live off the land. (Hence the CSA). They had to put hard work into living. Holy crap that's amazing! So, I kind of like the idea of having a larder in my basement (which right now is a Bank of America) where I keep all sorts of preserved foods for the lean winter months. <br />
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No tomatoes have been canned and my larder is not at this juncture a "thing". I did manage to put up some jam with a friend. Here are some pics and some things I learned.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tT5monJuyOA/Totlfk7xUgI/AAAAAAAADV0/yzRFKsiWF3o/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-tT5monJuyOA/Totlfk7xUgI/AAAAAAAADV0/yzRFKsiWF3o/s640/1.jpg" width="640" /></a></div>First Lesson. This is a lot of fucking fruit. Do not think that you will can this much fruit in one day. We only got through the grapes, peaches and plums. And we were literally canning for 8 hours straight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ioCmw3dMXJQ/Totl5sTon9I/AAAAAAAADV4/eNtDJv6XGSo/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-ioCmw3dMXJQ/Totl5sTon9I/AAAAAAAADV4/eNtDJv6XGSo/s640/2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tCJPjSdfwpI/Totl7iwrd3I/AAAAAAAADV8/rwH4PD3XUE0/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-tCJPjSdfwpI/Totl7iwrd3I/AAAAAAAADV8/rwH4PD3XUE0/s640/3.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Duv-bHCpwtc/Totl9ae_rkI/AAAAAAAADWA/UeN6WHJOVGw/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-Duv-bHCpwtc/Totl9ae_rkI/AAAAAAAADWA/UeN6WHJOVGw/s640/4.jpg" width="640" /></a></div>2nd lesson: Concord grapes are sweet and need lemon juice added to them to balance the sugar you will be added. We did two sets of grapes. Our first batch without pectin, our second batch with. Bizarrely, the batch without pectin set and the batch with pectin did not. Which means I have grape syrup that needs a purpose.<br />
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Our grapes we did with cloves. Grapes + cloves = delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VK3QcRz0sYk/TotmwhN3bAI/AAAAAAAADWE/RF-W3ZMvzIU/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-VK3QcRz0sYk/TotmwhN3bAI/AAAAAAAADWE/RF-W3ZMvzIU/s640/6.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LBujDTnIK80/TotmzF1GTDI/AAAAAAAADWI/UNqfRVhvkzM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-LBujDTnIK80/TotmzF1GTDI/AAAAAAAADWI/UNqfRVhvkzM/s640/5.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9-9skL5PNNY/Totm1YaXhjI/AAAAAAAADWM/K6j3Xc2StLE/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-9-9skL5PNNY/Totm1YaXhjI/AAAAAAAADWM/K6j3Xc2StLE/s640/7.jpg" width="640" /></a></div>Lesson number 3: Plums pair very well with rum, peaches with bourbon. The Peach/Bourbon is by far the best thing ever made by a human being and can be enjoyed on ice cream and yogurt or a spoon.<br />
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This was most of our yield:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4AExCD8R-mY/To9KOQspxpI/AAAAAAAADWY/3bwlzaZ4py8/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-4AExCD8R-mY/To9KOQspxpI/AAAAAAAADWY/3bwlzaZ4py8/s640/8.jpg" width="640" /></a></div><br />
Lesson number 4: DO NOT!!!!!!!! And I am serious here, do not try to use regular tongs to can. <br />
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You will burn yourself, on your arm, your chest and your eyeball. Serisouly. This little lady can no longer be the shoulder model she has always wanted to be because of improper tong use.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V4kROYIo-04/To9MMNR9oDI/AAAAAAAADWc/YBUxdWYquTQ/s1600/burn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://4.bp.blogspot.com/-V4kROYIo-04/To9MMNR9oDI/AAAAAAAADWc/YBUxdWYquTQ/s640/burn.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>They make special tongs, just for canning. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HhdYBWPxJ6w/To9Q4ZyAs0I/AAAAAAAADWo/gr3fIGY9mUA/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-HhdYBWPxJ6w/To9Q4ZyAs0I/AAAAAAAADWo/gr3fIGY9mUA/s640/15.jpg" width="640" /></a></div>You can buy them for $11. It is well worth it. Amazon will deliver them straight to your door. Get some.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>As my dad would say, Prior Proper Planning would have Prevented this. <br />
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More on the canning misadventures at a later date. And perhaps I will actually teach you how to can.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Kurkleshttp://www.blogger.com/profile/13844403547942573024noreply@blogger.com0