Category Archives: Recipes From The Garden

Homemade Ketchup & Other Garden Goodies

Ratty tomato plants in September

My tomatoes

I know, it’s been awhile since I posted. I’ve been busy!

My garden is looking a bit ratty, especially the tomatoes. Because of all the rain we have had, you can see that almost every plant has Septoria.  The yellow-ringed brown spots cover many of the leaves and the ones farthest gone have turned brown and died.

Septoria damage on tomatoes

Septoria

 

Despite the bout with disease, the absolutely drenching rains and the wonky temperatures, as you can see, these plants continue to produce. I am getting 2 to 3 quarts of Fox Cherry, Atomic grape and Genovese tomatoes every 2 or 3 days!

And I have a volunteer Fox Cherry that decided to plant itself in my compost bin and this baby is producing fruit that is just now starting to ripen. Oh my, more tomatoes! I’ve already made sauce, salsa, scallopine and paste!

Fox cherry volunteer tomato

Volunteer Fox Cherry is huge!

Today, in self defense, I am making ketchup. This is a first for me but I am LOVING what I see and smell.

There are a lot of recipes online for homemade ketchup but the one I liked best was by Pioneer Woman.

Homemade ketchup

Ketchup bubbling away!

This recipe has the least amount of sugar and the subtlest spicing done with fresh onions and garlic, also from my garden.

Homemade wine vinegar

Homemade wine vinegar

 

 

And I got to use some of the wine vinegar I made and bottled last year. The color, flavor and taste of this vinegar is superb — a full mouth feel and soft wine finish.

The recipe for this amazing and rich tasting ketchup is below!

Blueberry, blackberry and cherry jams are lined up on my pantry shelf. Blackberry and cherry brandy are aging in gallon jugs.  And I’ve put up eggplant, green beans, made salsa, scallopine, tomato sauce and tomato paste!

Linus loves the garden.

Linus loves the garden.

So this has been a very good year for my garden. And for my volunteers…who include this new rescue Westie, Linus!

Linus joined our family a short 8 weeks ago after the tragic death of one of our Westies, Spike. He has settled in and is really loving the back yard!

One last thing to share. This is a bite I sustained last Tuesday. It is most likely that of a brown recluse spider. The pain was immediate and immense. Almost simultaneously, my arm stared to itch. There was a single strike mark which raised into a 1/4 inch high blister surrounded by a 2 inch square of rapidly rising smaller blisters.

Week old brown recluse spider bite

Week old spider bite

I did not consult a physician but did use my family’s tried and true remedy for all bites – a baking soda paste, applied immediately to the wound.

The pain and the itching were completely controlled but this bite mark is persisting and will probably leave a scar, maybe in the shape of a heart!

So, in this very wet summer, please make sure you keep your eyes open, be careful and enjoy the fruits of all of your labors.

Recipe: Pioneer Woman Homemade Ketchup

INGREDIENTS
8 Tablespoons Olive Oil
12 cloves Garlic, Minced
4 Medium Onions, Diced
8 Quarts processed tomatoes
1/2 cup Brown Sugar
1/3 cup molasses
1 & 1/3 cup Apple Cider or Wine Vinegar
4 Tablespoons Worcestershire Sauce
2 teaspoons Chili Powder
1 teaspoon each of Powdered Ginger, Ground Allspice & Cinnamon

NOTE: if making large batch of ketchup, simply determine total ounces of tomatoes and increase all other ingredients, accordingly.

Directions:
Process tomatoes using the Vittorio juicer to remove seeds and skins. Put tomatoes in large, non-reactive sauce pot and cook overnight on very low flame to reduce and boil off water.

Heat a large, non-reactive frying pan over medium heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.

Add sugar, molasses and vinegar to the onion mixture and bring to a slow boil, lower to a simmer and cook for 10 to 12 minutes while the sauce reduces and thiikens slightly..

Add the onion mixture to the tomatoes and continue to simmer, uncovered overnight until very thick. NOTE: Because there is added sugar in this recipe, make sure to keep an eye on it and stir it to keep it from scorching.

Jar and, depending on jar size (pints or quarts) water bath appropriately. Cool, label and store.

 

 

 

 

Advertisements

August in the Production Kitchen

It’s hot out – 94+ degrees. It’s hot inside, too. Why?

Production kitchen in August

Production in my kitchen

If it’s August, it’s time for production in my kitchen.

My counter tops are covered with various vegetables picked at just the right moment (except for the giant zucchini I missed!).

If you garden, you know that this month is the time when just about every single plant you put in the ground in May or June starts turning out produce at an almost alarming rate!

I pick every day.

I try to keep up but don’t always succeed.

This morning, the first thing I tackled were my Rosa Bianca eggplant, that beautiful purple globe surrounded by the raw ingredients for sauce.

Raw ingredients for eggplant parmesan

Raw eggplant parmigiana

I slice then convection roast eggplant at 475 degrees. NOTE: I don’t peel or de-seed these eggplant because they are so sweet and tasty, especially if picked before they get too big.

The 1/4 inch slices are dotted with a bit of ghee or olive oil and sea salt before they go into the oven.

Eggplant parmesan

Eggplant parmesan fresh from the oven.

Because they are being cooked at such a high temperature and because it’s so hot out, I got the eggplant in the oven before 5AM this morning.

Once the slices are nicely browned I layer them with my homemade tomato sauce and Mozzarella and Parmesan cheeses.   Then I slide the Eggplant Parmigiana into the oven.

The oven is already hot from convecting the slices so I cover the pan with aluminum foil, turn the temperature down to 375 degrees and bake, covered for 40 minutes.

 

I uncover the pan and bake it another 15 minutes to lightly brown it. Voila – Eggplant Parmesan fresh from the oven.

Next came dicing and putting 16 cups of mixed tomatoes into the largest pot in my kitchen to cook down and let the flavors of Atomic Grape, Consueleto Genovese and Black Vernissage tomatoes to blend together.

Tomatoes simmering into salsa

Tomatoes becoming salsa!

This will take about 20 hours at a very, very low temperature.

Once most of the liquid is boiled off and the flavors are blended, I will add the spice set to turn this brew

into medium salsa.

Then I will cook the salsa for another hour and can it in pint jars. If it comes out right, the salsa will also be used for holiday gifts!

Another gift I like to give at the holidays are small jars of jam – organic and low sugar because I use Pomona Pectin to make it. A full batch of jam using this pectin only takes 1 1/2 cups of sugar; at traditional batch of jam can take up to 6 cups of sugar!

Jam canning jars

Jam canning jars

So, these small jars wait on the counter and blueberries and blackberries wait in the refrigerator for their turn to be made into jam and brandy, respectively.

And my zucchini will be turned into one of the most delicious and healthful pizzas you can make – the crust is zucchini with a dash of coconut flour and the sauce is mine – made last year!

 

Gardening is hard work; putting up the produce from your garden is hard work too. But I love every step of every phase of growing, eating and preserving food that is organic, lovingly raised and gently but persistently canned, frozen or dehydrated for the coming winter.

Free Organic Gardening Book: How To Grow Onions

Organic onions are easy to grow.

Organic onions & beets enjoying summer.

In my early gardening years, way back in the dark ages when I had a stick and some dirt, I never, ever considered raising onions in my garden.

I didn’t use a lot of onions in my cooking, well to be honest, I didn’t cook much, either.  I was a road warrior and spent most of my life in a plane, on a train or riding in a limo.  There was no dirt under my nails, no canning jars in my pantry and no garden in my back yard.

Besides, my Mom never raised onions or garlic.  But then, my Mom wasn’t married to an Italian.  So when I traded in all my gold credit cards and came home to life on the homestead, I decided to give onions a try.

Getting Onions In The Ground
My first experience with raising them was hilarious. I decided to start them from seed.  One cold and windy day in early March, I went out, worked the soil loose with my hand rake and spread seeds.  I was a little liberal with the amount of seed I put down but I’d never done it before. 

Onion seed is small and dark and disappears right into the soil.  I covered what I thought were the seeds with a tiny bit of soil, covered the bed with a fence section and a sheet, went back inside to thaw out and promptly forgot I’d planted onion seed.

Four weeks later, in the middle of April. I was preparing a bed for beets.  There is no finesse involved in prepping and planting these babies and the seeds are so big, I didn’t need my glasses, I thought.

I knelt down by the bed and was stunned to see a ton of baby grass growing in the bed.  I grabbed handfuls and began madly tearing out what I thought were seeds.  About 3 minutes later I froze; I was tearing up baby onions! I tend to use sets, now.

Seed or Sets
Raising onions from seed is easy as long as you remember that you planted it and don’t rip it out, willy nilly.  Once the seeds sprout and the onion babies get to be 3 inches high, all you have to do is thin and transplant them using the same technique I use for baby beets.

Raising onions from sets is even easier but your choices are limited to what your favorite, organic seed company is growing.

Growing organic onions is easy

Organic onions love sun and good soil.

I prefer red onions so I usually end up with Stuttgart or Candy Red.  Both are good tasting, sweet onions but only the Stuttgart is a long keeper.

FYI onions like cool weather so you can put seed  or sets in the ground as soon as you can work the soil in the spring.  If you’re going for sets, the best time to order your sets is early.  If you don’t order early, you may not get the varieties you want.  Raising onions in the backyard, especially organic onions, is getting more popular and nurseries run out of sets pretty early.

White, Red or Yellow
Onions come in quite a few colors – that would be your first choice.  They also come in long day, short day and intermediate.  Clearly, the names refer to how long the onions take to mature.  And picking the right onion for your zone and growing season is important to how well the onions grow and how big and healthy they are. 

Like many plants, onions grow roots and leaves first then begin to form bulbs but only when daylight hours reach a particular length.  Onions are what’s known as “photoperiodic.”  That means they regulate their growth by the duration of light and dark at the time of year they are growing.

If you try a long day onion in the deep South, you’ll get great tops but very small bulbs which will be killed when exposed to too much heat.  A short day onion that’s planted in the north will try to produce bulbs before the leaves have formed.  Without leaves to supply food, the bulb won’t be able to develop and size of the bulb will be limited. 

Onions growing in July

Onions in July

So, rule of thumb, plant long day varieties if you live north of latitude 36º — roughly the Kansas/Oklahoma border.  Plant short day types south of this line.  Put long day varieties in the ground as early as possible in the spring.  Put short day onions in the ground in the fall to give them a head start in the spring.

Planting Onions
If you are putting onion sets in the ground, most organic companies will ship them to you in the fall and within 2 weeks of the optimum time for you to plant.  When the sets arrive, they may appear wilted but they are pretty hardy and should do well if you plant them quickly. NOTE:  if you cannot plant as soon as they arrive, just put them in the refrigerator for up to 2 weeks.

When you are ready to transplant, simply trim the tops to about 3 inches high and the roots to ¼ of an inch.  I use a sharpened pencil to create a hole for each set that’s about 1 to 2 inches deep – deep enough to cover the white part of the baby onion.   I plant the sets about 4 to 6 inches apart, in rows about 18 inches apart.  

Make sure you plant the baby onions as directed above because they don’t like to compete for foods and fertilizer with each other or other plants, including weeds.  In fact, there’s a saying in the onion business – you can grow onions or weeds but not both.

If planting in the fall, mulch heavily – I use 14 to 18 inches of straw to cover the whole bed. Mulching keeps the plants from sprouting during the January thaw and prevents the freezing and heaving cycle when warmer days play tag with the cold temperatures of deep winter.

In the spring, when forsythia start to bloom, pull the stacked straw off the plants but leave a light layer of mulch.  The mulch suppresses weeds.  Put a light cover over your baby onions if frost is predicted.  I use old sheer curtains.  Water onions regularly; they need about an inch of water a week.  And that’s about it.

Harvesting & Storing Onions
Onions are ready for harvest when the tops turn yellow and begin falling over.  For those that are not quite ready, you can finish bending the tops so they are horizontal to the ground using your hand.  Bending the leaves stops sap from rising into the leaves and forces the bulb to mature.

When the outer skin on the onion dries, remove from the soil, brush the earth off each onion, clip the roots and cut the tops back to 1 inch from the bulb.  Store onions in a cool, dry place and try not to let them touch each other.  If handled properly, onions can last up to 1 year in storage.

Onion Pests & Diseases
Onions are pungent so they tend to repel most pests.  Onions can also be inter-planted to repel pests from other plants, too.  The bigger risk for onions are fungal diseases.  It is also a risk that is very easily mitigated.

Smut, downy mildew and pink root are common problems encountered while raising onions.  The easiest way to avoid all three of them is rotation.  Do NOT plant onions or garlic in a bed where other allium crops have been planted the year before and, preferably, two years before.

In fact, the longer you can avoid planting onions in a bed that was used for raising alliums, the better.

By the way, if you want to find out everything about onions…just visit the National Onion Association read the FAQs and browse the types, colors and recipes.

FYI – Growing garlic is just about as easy as growing onions as I shared in an earlier post.

Happy Easter, everyone!

Recipes
I love raw onions in salads, on the top of black bean soup and on dishes of beans and feta cheese.  But my favorite way to eat onions is caramelized.  A stick of butter in a cast iron pan, toss in about 8 onions and just cook until they are the color of caramel and salty/sweet.  They are good plain, they are great on hamburgers. 

And they are great in Onion Frittata — a recipe that owes a whole lot of its flavor and richness to caramelized onions.

RECIPE:  Onion Frittata

INGREDIENTS:
8 large eggs
1 cup grated parmesan cheese
3 basil leaves torn in pieces
3 minced sage leaves
1tsp minced rosemary
3 T olive oil
1 or 2 c sliced onions
1 ½ to 2 cups ricotta cheese
Kosher salt and fresh pepper to taste

DIRECTIONS:

Preheat oven to 400°
Put olive oil in large, cast iron frying pan and heat.
Put onions in frying pan and cook until just turning brown and starting to caramelize.
Reduce heat to low.
While onions cook, whisk eggs, parmesan cheese, basil, sage, rosemary salt a pepper together.
Pour egg mixture into frying pan over onions.
Spoon dollops of ricotta over the top and cook on the stove top until frittata begins to set.
Place frying pan in oven and bake for 7 to 9 minutes until it is set.
Slide frittata onto plate or serve from frying pan by cutting into slices.  Serve hot or cold.

 

Tasty Zucchini Fritters

Sicilian Zucchini on the vine.

Sicilian Zucchetta on the vine

It’s that time of year. Zucchini are starting to come in.

This year, I planted Sicilian Zucchetta. And these babies are amazing! For one thing, they bloom at night! So during the day, all the flowers are closed.

For another, the zucchini themselves are not very wide but they are very, very long.  I picked one yesterday that was over 48 inches long.

Sicilian Zucchetta grow long and thin.

Zucchetta grow long and thin.

Zucchini Lasagna Roll Ups

Zucchini Lasagna Roll Ups!

Today, I made a new recipe — Zucchini Lasagna Roll Ups.

I shredded the rest of this mega-zuke and, tomorrow, I will make Zucchini Fritters. These are the best! Make sure you make the avocado lemon sauce with them. The flavors are so complimentary.

Here’s the recipe for Zucchini Fritters!

INGREDIENTS:
2 c shredded zuke
2 cloves minced garlic
½ small red onion finely chopped
¼ c fresh Basil
¼ c fresh Oregano
1 T lemon zest
2 eggs
¼ coconut or almond flour
1 tsp salt
Fresh ground pepper to taste

DIRECTIONS:
Put grated zucchini in a colander and sprinkle with ½ tsp salt.  Allow to drain.  You can press it to push water out and, before putting in bowl, wrap in dish towel and twist to get extra water out.

Prep and place all other ingredients in a small bowl while zucchini drains.

Add ingredients to zucchini and mix thoroughly.

Heat 2 T coconut oil in large heavy (I use cast iron) skillet.

While skillet heats to medium/high, shape small fritters out of zucchini mix – using about 2 T batter.

Cook about 4 minutes (until brown) on one side, flip and cook the same on the other side.

While fritters brown, make your dipping sauce by mixing together:

2 avocados, mashed
1 c mayonnaise
¼ c capers
Juice of 1 lemon

Mix these together and serve with the hot fritters. FYI – because of the lemon juice, this dipping sauce does not turn brown. And it is super delicious when it is chilled.

 

How To Kill Mexican Bean Beetles

I used to ask myself, “What’s a Mexican Bean Beetle?” Now, every summer, I ask myself, “Of all the bugs in all the world, why does the Mexican Bean Beetle have to find my garden?”

Mexican bean beetle life cycle

Photo reproduced w/permission of Purdue University

As with any pest, it pays to know your enemy. I call this picture, “The Circle of Life” and am grateful to Purdue University Entomology Department and Dr. Christian Krupke, Principal Investigator, for letting me use it.

If you have been invaded, these are all the forms the enemy takes while ravaging your crops. Since it’s mid-July in Pennsylvania, I know the invasion of my back yard, all organic garden has begun.

Of all the pests I do battle with, the Mexican Bean Beetle is the worst of the worst when it comes to green beans.  One day there is nothing there.  The next day there are some holes in a few leaves on a couple of plants.

Flip up the leaves and if you see pudgy yellow larvae with lots of legs and one big old mouth chewing away, you’ve been invaded. Grab a bucket, sit down, methodically flip up every single leaf on every single plant and crush the yellow menace. Then get up and do it again, tomorrow and the next day or you will lose your bean crop.

Mexican Bean Beetles are members of the lady beetle family.  But they aren’t the Lady Beetle relatives you want in your garden.  Small, copper or khaki colored, these beetles are about 6 mm (1/4 inch) long and 5 mm (1/5 inch) wide.

Pesky bean beetle

Tiny & destructive (Photo credit: Michael Bok)

Some have 8 small black spots on each wing, resembling large lady beetles. Some are brown with barely discernible stripes. No matter what they look like, they’re really wholesale destruction machines.  And they come in force.

How do they find your garden and your bean plants so quickly?

Chances are they never left when the winter came; they simply tucked in to the ground in leaf litter and other sheltered areas in fence rows of your garden plot and waited out the freezing temperatures and the snow.

Adults begin emerging from these protected areas when beans begin sprouting and continue to emerge for up to two months. The adults feed for approximately two weeks before depositing their eggs on the underside of leaves.  And when I say feed, I mean ravage.

Nasty beetles eating everything.

Mexican Bean Beetles will literally eat the life out of my bean plants, if I let them.

Yellow eggs 1 mm (1/20 inch) in length are laid in groups of 40-60 on the lower leaf surfaces.  Females may deposit an egg-mass every two to three days. Eggs hatch in 5-24 days.  Immature larvae are yellow and are covered with large spines.  Larvae feed for two to five weeks before pupation.

You have 3 chances to kill these beetles off – crush the eggs, crush the larvae and crush the mature beetles.  The first two are the easiest but you can catch and kill the beetles too.  You just have to be persistent.  I like to think of it as my summer time exercise program, bend, search, crush, start again.

If you can make it through July and early August, when the greatest amount of injury occurs and the adults begin to disappear, you might save some of your bean harvest.

So, every spring I take a chance and plant some beans.  They grow fast.  They set tons of beans.  If I plant them properly, train them right (if they’re pole beans) and aggressively crush all variations of the Mexican Bean Beetle, I can harvest and enjoy green beans all summer long.

 

Home Brewing Kombucha from Two Soldiers!

Kombucha is easy to make.

Making kombucha is easy!

I LOVE making my own kombucha; and I am finding more and more people who love making it to.

So here, without further ado, is the blog of two kombucha loving ex-soldiers that I discovered, this morning.

Enjoy! Then brew a batch of your own. A perfect (and very healthy) summer drink!

 

Kombucha Recipes

Kombucha is one beverage with many uses.  It is a tasty, “healthy” soda – effervescent and probiotic. Kombucha can also be used in cooking and baking, adding a dollop of flavor to hot cereals, pancakes and even steamed vegetables.

Home-brewed kombucha is easy and inexpensive to make

Probiotic kombucha tastes great.

If you make your own kombucha, you’ll probably find a few more ways to use this healthful sparkling beverage.

I like kombucha without any flavoring, at all but I also like kombucha with everything from blueberries to juniper berries added during the final fermentation.

Combinations of herbs, spices, fruits, and juices that can add flavor to your kombucha are almost endless.  Here are some of my favorite blends, but feel free to be creative and add whatever flavors you enjoy!

Easy combinations include:

  1. Blueberry/Vanilla – whole blueberries and vanilla to tast
  2. Tart Cherry Vanilla – organic tart cherry juice and vanilla
  3. Sweet Beet – organic beet juice
  4. Pomegranate – organic pomegranate juice
  5. Hibiscus flower – dried red hibiscus flowers (which I get from Mountain Rose Herbs)

Here are some more ideas for giving your kombucha that extra bit of flavor:

Elderberry, Rosehip, & Cinnamon
A standby, this is the blend that I make really enjoy. Sometimes, I’ll add Hibiscus flowers or use ginger root instead of cinnamon.

1/3 cup organic dried elderberries
1/4 cup organic dried rosehips
1 tsp organic cinnamon chips

Sparkling Ginger Pear
This recipe is simple, yet delicious.   It’s a light, refreshing, and reminiscent of champagne.  Use whichever fruit is in season: raspberries, blueberries, blackberries, apricots, and peaches are all tasty substitutes for pears.

1 Asian apple or regular pear
1 TBSP dried or fresh organic ginger root

Refreshing Herbal Medley
A perfect blend for the summertime!  This medley is cooling, refreshing, and the addition of Yerba Mate offers a little energy boost.

½ cup organic dried hibiscus flowers
2 TBSP dried organic holy basil (Tulsi)
2 TBSP dried organic peppermint
1 TBSP dried organic ginger root
1 TBSP dried organic Yerba Mate

Flavorings your home brew are only limited by your imagination. Experiment, play and enjoy this wonderful fermented beverage for pennies on the dollar.