Sunday, August 31, 2014

Labor of Love –Canning

We have been busy preserving summer. Tonight  we took on Bruschetta in a Jar. We can’t wait to dig into this come fall, come snow, come gray skies.

Try it yourself. (And while peeling those tomatoes, tap your toes to Greg Brown's 'Canned Goods')

 Bruschetta in a Jar
·        5 cloves of garlic, diced
·        1 cup dry white wine
·        1 cup white wine vinegar
·        ½ cup water
·        2 tbsp sugar
·        2 tbsp basil
·        2 tbsp oregano
·        2 tbsp balsamic vinegar
·        9 cups chopped cored plum tomatoes

1.    Prepare canner, jars and lids. (Clean jars and closures, heat the jars, and place the flat lids in small saucepan, covered with water, simmering over medium heat)

2.    Combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar in large stainless steel saucepan . Bring to a rolling boil over high heat. Reduce heat, cover and boil gently for 5 minutes – Remove from heat.

3.    Prep tomatoes by cutting the stem, place in boiling water for 1 minute, then in cold water. Skin will peel off. Once all peeled, chop tomatoes.

4.    Pack tomatoes into hot jars with ½ inch of top of jar. Ladle hot vinegar mixture into jar to cover tomatoes, leaving ½ inch headspace. Remove air bubbles and adjust with small plastic spatula. Adjust headspace if necessary by adding hot liquid so ½ inch headspace remains. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5.    Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, label and store.

Wednesday, August 6, 2014

Spaghetti Squash – God’s Gift to the Low Carb Diet

Best treat this week in your CSA box? The Spaghetti Squash! Why? Because you cut it in half lengthwise, scoop out all seeds, submerge in boiling water for 20-25 minute (until fork can easily pull the squash into strand), then drain and run cold water over squash to stop cooking process. Use fork to scrape the cook squash out of its rind, fluffing and separating the pulp into spaghetti-like stands. YOU NOW HAVE A VEGETABLE PASTA SUBSTITUTE THAT IS BETTER THAN PASTA!

A house hold favorite recipe is George Stella’s Anaheim-Shrimp-Scampi. (This recipe works well to substitute in chicken vs. seafood as well)  We highly recommend his recipe book ‘George Stella’s Livin’ Low Carb’. All his recipes are winners.

Tuesday, August 5, 2014

More Produce than Can be Carried

CSA Families-

GOOD NEWS: The garden is overflowing with produce. This week you have :
· A & C Pickling Cucumbers
· Black Beauty Zucchini
· Kale
· Buran Peppers
· Tomatoes
· Jalapeno Peppers
· De Cicco Broccoli
· Spaghetti Squash
· Swiss Chard
· Eggs
·
BAD NEWS: This is now much too heavy for me to deliver as well as for each family member to carry out from their office to their car. Please stop out at the homestead and pick up your bounty. (This Wednesday evening would be ideal, but someone will be home in the evenings and this weekend if need be)

And we really must get nicer boxes :)
 


 

Friday, August 1, 2014

Rattlesnake Snap

This week we add beans to the weekly gathering. One of which is Rattlesnake Snap. It is naturally sweet so a fun addition to your salads. If you do not plan to use the green beans within the week, freeze them. A great recipe to try:

Green Bean Salad with Goat Cheese Dressing
·       1 pound green beans, trimmed
·       2 ounces crumbled fresh goat cheese
·       1 lemon (zest of)
·       1 tablespoon lemon juice
·       2 tablespoons apple juice
·       1 clove garlic, minced
·       1/3 cup chopped fresh dill, divided
·       3/4 cup fresh corn (from 1 ear corn)
·       1 large tomato, diced

 Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Drain and cool in a bowl of ice cold water. Drain and pat dry.

Dressing: Whisk together goat cheese, lemon zest and juice, apple juice, and garlic in a small bowl. Toss green beans with half the dressing and half the dill and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining dill.