El Nino

Steve’s business is so busy now that he could work right up until the ground freezes.

So for several months the talisman word has been “El Nino.”

“It’s going to be an El Nino year.”

“It’s going to be a really big El Nino year.”

greenhouse Oct 1It’s the word that has allowed him to wait so long before getting back to the greenhouse construction. Now, finally, end of October– with days in between to do the last of the seed jobs and make the prairie flower mixes and go get sawdust of just the right fluffy quality to mix with the native seed– it’s time to get back to that greenhouse.

wellThe first good news is that the sand point well only had to go down 10 feet before it hit water. The pump is to come. Just imagine. A real drip system. I’m not sure I’ll get raised beds, at least at first, but the idea of water right at the door of the greenhouse will make planting in pots so manageable.

It’s slow going. Good thing it’s an El Nino year. Finally both ends are fully up and yesterday was spent getting the first side panel in place. Steve, always positive, says, “The rest will go more quickly, now that we know what we’re doing,” and “Once we get a system in place it will go more quickly.”

Next week shows more days up in the high 50s, but by Saturday the temperatures look more uncertain.

Then again, it’s an El Nino year.

One mark of the end of the season is that Steve starts making bread again. So in the evening we sit down to fresh bread and soup. Potato leek with a touch of curry. Sauerkraut. Sprouted Lentil and Garlic. Roasted chicken and pork roast.

greenhouse octAnd we talk about the greenhouse. How early will we be able to start? What will we grow in there? What if we put a cold frame inside the greenhouse and heated that? How late will we be picking tomatoes? Eggplants? How early will we be picking peas? Dreams of spinach and other greens in the middle of winter, sweet carrots pulled from the bed. Dreams of tray upon tray of sunflower sprouts! I’ve told him he’ll need to consult Eliot Coleman about all these details.

He’s already spreading the word that we should have our desserts and maybe even play horse shoes in the greenhouse on Thanksgiving. He thinks it’s going to be the finest place in the world to be this winter.

And here it is, an El Nino year.

 

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Bar Tartine Sauerkraut Soup

sauerkraut soup ingredients

I remember when I was first making pizza “from real scratch,” it would go something like this: Make the mozzarella cheese. Then use the whey to make the dough… When I had time to do it, it was very satisfying.

jarred krautSo it was the same with this soup, which started a month ago with: First make the sauerkraut.

Well, not exactly, but kind of. It was more like: I made all this sauerkraut, now what am I going to do with it? I looked at a few soup recipes online, but they weren’t very interesting. And, to tell you the truth, I was skeptical about sauerkraut soup. I was looking for something to really temper, if not mask, the sauerkraut. Finally, I went to the Bar Tartine cookbook and found another sumptuous soup.

Steve has been paying me high compliments on my cooking lately. About this soup, he said there was nothing better than coming inside after a long day in the cold and damp and smelling, then eating, a hot, flavorful soup. That’s what I was going for, actually.

That, and using a lot of garden ingredients. I still have a sizable pail of ancho poblano peppers on the counter. They’re shriveling, but still pretty fresh. The Bar Tartine recipes call for a lot of peppers, usually a mix of serrano and bell, and I find a bunch of poblanos fall right in the middle. This recipe was clearly going to be way too spicy for me– 4 serrano chilis AND 10 dried chipotle or arbol chiles!– so I just used six poblanos and put in a half teaspoon of cayenne pepper paste near the end, as well as really hot sausage. As it was, Steve must have gotten a chunk of cayenne or something (probably from the sausage), because he was teary from the spice (or love of soup) by the end. I didn’t find it to be too spicy at all, and what spice there was mixed wonderfully with the sourness of the sauerkraut.

In all, I got to use 8 ingredients from the garden: garlic, onion, sauerkraut/cabbage, potato, tomato, poblano chile, cayenne chile, and fennel seed, which I used instead of caraway (not a fan of caraway seed).

The added ingredients were chicken broth, dried apricots, sausage (some Hunters brats from the meat market), local mushrooms, bay leaves and paprika. I skipped the bacon (sausage and bacon?) because I never have bacon, and, as I say, some of the hot peppers. Below is my adapted recipe for the soup. I’m so glad when I find it posted somewhere online, so I feel free to share it!  For the recipe as it appears in the cookbook, click here.

Sauerkraut Soup

(adapted from Bar Tartine: Techniques and Recipes)

2 quarts low-sodium chicken broth
3 cups drained sauerkraut
1 cup reserved sauerkraut brine
1 pound dry sausage with some heat, sliced into ¼-inch half moons
8 ounces button or crimini mushrooms, stemmed and halved
4-6  ancho poblano chile peppers, seeded and large dice
1-2 onions, diced
½ cup dried apricots, dried sour cherries, prunes or apple, roughly chopped
12-16 ounces russet potatoes, peeled and diced (I used more than the 8 oz called for, and will increase it next time.)
2 large tomatoes, cored and diced with their juice (or 15 oz canned tomato with juice)
12 garlic cloves, finely chopped (I just sliced mine, as it’s in the soup a while)
3 tablespoons hot paprika (mine was sweet but smoked. The recipe called for 5 Tbs and this is what gives it the red flavor. If the paprika is really fresh, it can overwhelm a soup.)
1 tablespoon caraway seeds, toasted, or fennel, hyssop, or other earthy spice you like
2 bay leaves
Salt, to taste (I used 1 Tbs hickory-smoked salt in the recipe)
Freshly ground black pepper, to taste
Sour cream, for garnish (Don’t skip this– it adds a lot to the soup.)

1. In a large pot over medium-high heat, combine the broth, sauerkraut and brine, sausage, mushrooms, peppers, onions, apricots and potatoes, and bring to a simmer. Cover and adjust the heat to medium low and cook until the potatoes are just tender, about 20-30 minutes.

2. Add the tomatoes, garlic, paprika, caraway/fennel seeds and bay leaves. Season with salt and continue to simmer, uncovered, until the potatoes are just about to fall apart, about 20 minutes longer. Remove and discard the bay leaves.

3. To serve, ladle the soup into individual bowls and garnish with sour cream and pepper. Make ahead: The soup can be made, covered and stored in an airtight container in the fridge for up to a week.

Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/18550/How_to_Make_Sauerkraut_Soup.htm#ixzz3pmVugdGP

 

 

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Best Winter Squash Ever

winter squash 2015How did I not know about Sweet Dumpling squash before this year? It is the little guy next to the pumpkin in the photo above.

I bought the seed this year mostly because my FB acquaintance, Regina Schrambling, called it “the avocado of squash” in the FedCo seed catalogue. One should always listen to a Regina Schrambling recommendation. So even though I wasn’t sure what this meant, I thought it was worth a try.

My squash patch was a disaster, but I did get this one lovely fruit. And perhaps the vine, knowing things were not going well, put extra energy into making this fruit the best it could be.

I’m not a huge fan of squash, which I think is the porridge of vegetables: nourishing, filling mash that is better with maple syrup or lots of butter and salt.

So two weeks ago I wasn’t feeling very optimistic as I halved a pale acorn squash from the farmer’s market and this sweet dumpling, slicked on some oil, dusted them with cumin, and put them in the oven to roast.

Wow. Flavor explosion. Very sweet– in the real sense, not like they’re just saying it to be nice. Steve’s immediate reaction was that it would make great pie. That kind of sweet. And you can eat the skin, so easy peasy.

Such was my pessimism that I didn’t even take a photo of the roasted beauty. It was eaten before I knew what we had on our hands. Let’s just say the acorn squash could not compete.

Let’s just say it will be in heavy rotation from now on. As gardeners (and Cubs fans) are want to say: wait until next year!

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Burlington, Vermont

Burlington Lake ChamplainI was in Burlington, Vermont, earlier this week for a Saint John’s Bible talk at Champlain College. What a great place! New England is clearly an early adopter of the farm-to-table movement and every restaurant, from breakfast joint to pizza place to upscale dining tells you all about where their ingredients are sourced from– locally and organically.

Penny Cluse mealIn addition to trying out the coffee shops and bakeries, I had two great meals there: at American Flatbread, where I had a Revolution pizza and Zero Gravity beer. It was delicious, but the best was Penny Cluse, where I had lunch. I sat at the counter because at 10:30 a.m. on a Monday there was a 25-minute wait for a table. What with travel, I hadn’t eaten the night before, so I was more in the mood for lunch than breakfast. The guy next to me was finishing up a lovely meal, so I asked him what he had.  I followed suit exactly with the Grilled Chicken Thigh with warm orzo salad: orzo pasta tossed with spinach, olives, capers, garlic and feta cheese, served with a grilled baguette. And because I couldn’t resist, I ordered a side of smoked salmon, just like the guy next to me. This was an excellent decision because, although I was stuffed after the meal, I took back the salmon and baguette for breakfast the next day. Win! (Oh, and at the coffee shop there was an interview about Bernie Sanders’s early days going on next to me, which provided great eavesdropping. What I learned: Bernie has always been good with small children.)

I also learned that Burlington is home to Gardener’s Supply Company. I had lunch at Champlain with a prof who used to work for them and we bonded over how many tomato ladders we own. Someone suggested I go out and see the place, especially the outlet store. As if to torture myself with my inability to haul back garden equipment on a plane…

Burlington has some other quirks. The excellent August First Bakery, (little Breton pastry filled with Maple syrup called a Maple Kouign Amann??) is a “laptop free zone.” It is clearly not to dissuade people from hanging out too long at the tables but just to encourage people to be more sociable. Another place had no wifi, clearly the same idea, although everyone in there seemed to be texting on their phone. And the Uncommon Grounds coffee shop let you know in no uncertain terms they would not take your order if you were on your cell phone. They kept people moving by having wobbly tables and a somewhat unpleasant environment. Keeping it real!

I also learned on this trip that my new Kindle ($50) does not have as good a camera as my old iPad ($500). Go figure.

 

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Wind/Prairie

wind turbines on prairieUsually in October, when the shadows are long and the sunlight at its absolute best, I can convince Steve to take a day off and go on a little overnight trip. This year, we planned late, and I could find no acceptable lodgings at our first choice, the St. Croix River corridor. The bluffs and valleys are known for their color, and October is prime time.

So we headed west, to the southwestern corner of the state, Pipestone and Luverne, Minnesota. There weren’t many other “tourists,” and probably none who came just for the prairies.

The southwest corner is home to Blue Mounds State Park and some other stands of “remnant” prairie. There are a number of agencies and foundations, including one funded by Jim Brandenburg, a photographer who lives in Duluth but is originally from Luverne, dedicated to restoring and reclaiming prairie. I have to admit, Brandenberg’s “Touch the Sky” prairie, just a bit of acreage bordered by cornfields and grazing pasture, was the most beautiful place we visited. Even that one was a bit overgrown. Talking to the ranger at Blue Mounds, we realized how difficult it is to do a large scale burn in these government-run areas. It requires teams and specialists who are often not available in large numbers on just the right day in that part of the state during the small windows when the conditions are right and the wind blowing not much and from the necessary direction. Because of that, the prairies are a bit overgrown with bluegrass, reed canary, and brome. Still, especially this time of year, there is a lot of red and gold beauty.

turbine bladesSouthwest Minnesota is also a leader in wind farming. The wind turbines are everywhere, and we even went by a wind turbine blade manufacturer just outside of Pipestone. The blades are enormous when you see the lying there side by side on the ground. It gives you pause to think about what’s going on with all those dozens and dozens of turbines spinning slowly all over the countryside. One thing is certain, at 300 households per turbine, they’re producing more energy than there are people out there where Minnesota, South Dakota, and Iowa come together.

cord grass

cord grass

pipestone ridgeOctober prairies are beautiful. There aren’t any showy blooms to distract you from the grasses. A helpful exhibit at the Pipestone National Monument allowed us to identify the major types. Pipestone Monument is worth a stop, too. Hey, it’s only $3/person! The stone is still quarried by Native Americans now for use making sacred pipes and art objects. The stone is soft and a deep red color. The texture reminded me of soapstone. The area is sacred to the local tribes, a variety of Sioux and Crow tribes that were scattered across the West and Midwest in the nineteenth century. The short nature walk at the monument gives you a sense of the intimacy of the spot, with low ridges cradling a stream and small falls. You can imagine early settlers or natives “encountering” it. This is especially interesting given the expanse of prairie-turned-grazing-and-agricultural fields that surround it.

We also learned we were on the Coteau des Prairies. It’s a large elevated area from North Dakota down through Iowa that was basically made by glaciers until it was thick enough that the last glacier parted around it. It’s rocky, with red granite (and pipestone) just beneath the surface, which is why there’s more grazing than farming. When you’re “on it,” you can’t tell, because the coteau itself is contoured, with ridges and flatlands and tree-lined rivers and streams.

sterling's restaurantLuverne has a fantastic restaurant, the Sterling Bar and Grille (this was a selling point for me for the trip). We split a seasonal special, buffalo pie, sort of a deconstructed pot pie with buffalo stew on the bottom and a delicious mound of mashed potatoes on top. The restaurant is in an old building downtown made of the ubiquitous red granite. The downtown is just another struggling pioneer town. It could easily provide a set for Fargo, complete with full-service travel agency. It did have a nice marquis theater. In the summer, there is a drive-in and a great looking burger/ice cream stand. I would imagine people pull off to see the Brandenburg Gallery, or the buffalo herd at Blue Mound State Park. They’re impressive buffalo, one of the very few remaining herds that have pure buffalo– no interbreeding with cattle. But seeing them grazing far off was nothing like the buffalo experience I had at Theodore Roosevelt National Park in July, when one just came walking down the trail 50 feet below us. That was extraordinary, maybe the way only a national park can be. The prairie in October– what’s left of it– takes a little more imagination, but the beauty is there for those who go looking.

rocks on touch the sky prairie

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Black Garlic and Lentil Soup

garlic hungarian souptuscan tomato bean soupI had planned to use the last of the fresh tomatoes for this Hungarian soup from Bar Tartine. However, I didn’t get it all together in time, and ended up hustling the tomatoes into a quick sauce with Mark Bittman’s meatballs. If you don’t know about Mark Bittman’s meatball recipe, get on it.

Before that, I also cranked out an excellent Tuscan white bean tomato soup recipe. That was when I had a fair number of tomatoes. I didn’t make the croutons, but we had some cut rate ones in the drawer. Crusty bread is a must for this soup.

 

brussels sproutsWe had it with a side of Brussels sprouts with bacon. Brussels sprouts cooked in bacon grease are amazing, and that left me extra bacon to throw in the soup, though it didn’t need it.

Steve has taken to asking me when I start thinking about making a dish. We’ll sit down to Tuscan tomato soup and he says, “When did you decide to make this?” I answer, “Well, I soaked the beans two nights ago, so needed to use them, and yesterday I Googled “white beans and tomatoes” and there it was.

 

sprouted lentilsI started sprouting the lentils for this garlic soup about four days ago, in containers too small for them, and moved them to the fridge after two days.

spaghetti and meatballs

 

Once we move to sprouted things and beans, I tend to work a little farther out. Also, once it’s fall, I have more time to do this kind of cooking, since I’m not just pulling stuff off the counter and sauteeing it and throwing it over pasta.

It was a good summer. But now it’s time for soup.

 

 

 


roasted garlic

Black Garlic and Lentil Soup

from Bar Tartine cookbook

1 tablespoon lard or grapeseed oil (I used local sunflower oil)
1 white onion, cut into half-moons 1/4-in. thick
2 green bell peppers, stemmed, seeded, and cut into 1/2-in. dice (I had poblano and pimento)
1 serrano chile, stemmed, halved lengthwise, and cut into thin half-moons
6 cups chicken broth
25 peeled Black Garlic cloves or regular roasted garlic.*
8 dried arbol chiles or 1 tbsp. red pepper flakes
3 ripe medium-size tomatoes, cored and roughly chopped
4 cups sprouted lentils or 2 cups regular lentils
12 ounces dry-cured paprika sausage, such as Hungarian gyulai* or Spanish chorizo, or pepperoni (I had local wild rice brats)
12 garlic cloves, finely chopped (I used four large cloves)
12 ounces button mushrooms, sliced thin
2 bay leaves
1 to 2 tbsp. hot Hungarian paprika
2 tablespoons apple cider vinegar
2 teaspoons kosher salt (I used hickory smoked salt)
Black pepper
Sour cream, chopped green onions, and chopped fresh cilantro, for topping

1. Heat a large cast-iron pot over medium-high heat until a drop of water flicked on the surface sizzles. Melt lard in pan and add onion, bell peppers, and serrano. Cook, stirring occasionally, until vegetables are well charred on the edges but not blackened, about 15 minutes. Let cool, then chop coarsely.

2. In a blender, combine 2 cups broth, the black garlic, and arbol chiles. Purée until smooth. (You don’t need to do this if you’re using regular roasted garlic.)

3. Cut sausage into quarters lengthwise, then thickly crosswise. Put in a large pot and add black garlic purée, remaining 4 cups broth, tomatoes, lentils, garlic, mushrooms, and bay leaves. Bring almost to a simmer over medium heat, covered (do not let boil). Add paprika, peppers, and charred vegetables and simmer gently, covered, until lentils begin to fall apart and thicken the soup, about 20 minutes more. Discard bay leaves. Stir in vinegar and salt, and season to taste with black pepper.

4. Ladle soup into bowls and top each with sour cream, green onions, and cilantro.

*Black garlic is the garlic heads wrapped in plastic wrap and then several layers of foil and then kept at a temperature of 130 degrees F in a dehydrator, rice cooker or slow cooker for three weeks until soft and black.  You can also buy it online.

I’m not sure why you wouldn’t roast the mushrooms when you’re roasting the garlic. Next time I will do that. Still, this soup was incredibly aromatic and delicious. I didn’t have quite as much heat in mine– I did have a small seeded, fresh red jalapeno and used a couple poblano peppers instead of the green bells, but I skipped the red pepper flakes.

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Chickens Update

photo-181I’m going to post twice today because I have some cooking to share for those with a few final ripe tomatoes, but I know you’re eager for a chicken update!

A week ago, after a trip to Chicago, I came home to find the chickens happily going about their business in the pen. Their caregiver while I was gone was a busy landscaper, so they’d spent a lot of time in the pen. Several days they had laid five eggs in the catbox/brooder box, but sometimes they had also only laid three, as had been my experience.

Well, when I went in, there were only four chickens. No one in the brooder box or the coop. I feared the worst, but as I let them out into the yard, one more popped up– from beneath the coop. I had checked for a nest there before, but it had been a couple of weeks. And guess what I found when I knelt down and looked more carefully? NINE eggs! I broughtkitty box layer box them in and did the freshness test (they all sank in a bowl of water, no floaters).

Since I’ve been back, they actually seem to have gotten with the program. I let them out about noon when I’m home (if I’m working, it can be 4:30 p.m. when they get out in the yard). There are usually three eggs laid by then. But sure enough, the other two have been mostly coming back to the pen when they’re ready and laying their eggs in the brooder box.

I used the extra eggs with a round of baking, and now we’re in great shape. I’ve had some great fall days with these girls. They joined me for much of the bed clearing, and they let me know when I cleaned the carrots that the greens belonged to them, reaching in and pecking at them. We also say prayers together in the morning– they seem to be Muslim, with their soft cooing and clucking of allah, akhbar.” 

 

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Cleanin’ and Gleanin’

gleaningIt’s time to clean up the garden, which means that suddenly the produce becomes precious again. Today I pulled up the tomato vines and took the cages out to the barn. I pulled up the watering systems and rolled the hoses I can use again and disposed of the few hoses that had sprung more leaks than it is worth trying to plug. It is fun in August to try to aim the leaks at different spots in the beds to get maximum usage from beat up hoses.

tomatoesFor meals, I’ve been happily turning to leeks and potatoes, but tomorrow I’ll be using the remaining tomatoes for one more fresh sauce. I’ll make my new favorite quick sauce from a book I got for Christmas last year, pasta Puttanesca. The book is Oretta Zanini de Vita’s Sauces & Shapes and it is encyclopedic. The recipe caught my attention because of the capers and olives, but also because of the origin of the name– a sauce so quick that “professional women” could make it for their clients. Here is everything you need to know about making it, though there are other more complicated recipes around.  Make a paste from anchovies packed in oil, cooking that quickly with garlic in olive oil, then simmering with tomatoes you can core and seed on the spot, capers, and chopped olives while you cook the spaghetti. Serve with parsley if you have it, and Parmesan.

daikonAs I cleaned the beds, I picked up a few of those remaining tomatoes from vines and the ground. I also harvested the daikon radishes– three pounds worth. They were starting to poke their snaky selves up out of the ground. Unfortunately, the Chinese cabbage didn’t do as well. So instead of more kimchi, I’m going to make some sweet pickled daikon and carrots. It’s a Vietnamese recipe that can be used in spring rolls, pork sandwiches, or basically anything. I’m torn between a Vietnamese woman’s family recipe and the clearly much sweeter New York Times recipe. I’ll probably reduce the sugar and use rice wine vinegar, so a combination. I do like the idea of massaging the vegetables first.

I also got the final results of the “plant carrots everywhere” strategy. The good news is that there were over four more pounds of medium and full-size carrots. I gave them the damp sand treatment and put them in my new storage benches in the basement.

big carrotsmini carrotsIn addition to that score of carrots, there was four pounds of little carrot stubs. No one wants to clean and eat those carrots– no, that’s not exactly true. No one wants to clean and peel those carrots. If it were mid-season, I’d probably just throw them on the compost pile. But right now they’re the last fresh carrots I’ll see until maybe next July!

I’ll put some of the bigger ones in the fridge and use them in roasted vegetable dishes while I still don’t mind chopping. But most of them I’ll just clean, trim, and throw in the food processor. Once ground up and frozen, I can use them for carrot cake. Carrot cake!

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CSA Experiment

fall harvestToday is the last major harvest for my little CSA experiment. Last night we had our first light frost, and today was a day to dig roots, break off Brussels sprouts and cut delicate lettuces in the cold frame (whose frame went on two days ago).

This year I weighed my harvests. Each week I put together a bag or box for my sister-in-law and delivered it. She received produce from May 7 through September 30. The first delivery was asparagus and greens. Things got more interesting by June 4 with the first broccoli delivery. The last delivery includes 2 lbs of leeks, 1 lb of Brussel’s sprouts, a daikon radish, 4 oz of lettuce, as well as a few final tomatoes and baby carrots tossed in the bag. (She got parsnips and turnips last week.)

parsnips and bsproutsOver the course of these six months, she received 105 lbs of produce I would value at $285 if selling in individual portions. My total harvest so far is 515 lbs of produce. That includes a lot of potatoes, the meager winter squash harvest, and more than 80 lbs of tomatoes, definitely a record.

The CSA was definitely a success– she got a great value and the best of the produce, cleaned and delivered. She said each week she was at the very edge of being able to use/freeze all the produce, which is definitely success. However, it is also the problem with the CSA model. Next year, I have a list of a few people interested in buying produce from me. My plan is to send out a weekly e-mail with what I have available and then have a turnipspick-up either here on the farm or at the retreat center where I work. My goal is for the garden to pay for itself, which means about $500/year, and also provide us with the bulk of our produce for the entire year. That would be homesteading. The addition of the greenhouse will extend the season and increase my production slightly (I have to say I’m at the edge of what I can do in terms of work as well!) In the end, the challenge for me was in the cleaning and prepping of the produce for sale. I’m not sure that’s something I want to do– it’s easier and in some ways more satisfying to give away the surplus.

And now, as we go into fall, I’m enjoying the arrival of stew season. Those end-of-season tomatoes really do their work and I am amazed at how flavorful everything is in these last versions of the saute-and-serve meal we eat about four months of the year. Last night, for example, I made this Ciambotta from Epicurious.com.ciambottaI didn’t follow the instructions exactly– I’m not sure why they pre-cook all the vegetables. It’s much better to make the mirepoix, then add the eggplant, potatoes, peppers, zucchini and tomatoes, and finally fold in the beans. My green beans are long past, so I used dry beans, which I rehydrated ahead of time. Every bit of it came from the garden (except the celery, which a rabbit ate, so I got some from the Farmer’s market). Stew is pretty forgiving of puckering zucchini and peppers. I’ll remember, in May, when we’re choosing from among four fresh vegetables, what it means to have nine fresh items to throw in a stew in late September.

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Project: Brined Berries

20141125-bar-tartine-cover-chad-robertsonI am still drawn to the crazy foodie ultra-local ultra-farm-to-table restaurateurs out there. Even though my cheese making stops at mozzarella and I have no plans to cure my own ham, at the first sign of real fall, I want a project. One year it was nasturtium hot sauce; last year it was making my own ketchup. Both of these were great and have not been repeated. I do think I’ll make ketchup again, but I was smart enough to score a bottle made by the Crow River sustainable farming association who run the garlic festival this year.

I ordered another cookbook, Bar Tartine, after reading an article in Food & Wine about the couple behind the cookbook and the San Francisco restaurant of the same name. It was all about powders and was clear they dry everything. They dry eggplant. They make something called black garlic powder that involves roasting garlic for 72 hours then grinding it. The cookbook is equal parts techniques and recipes.

It’s a good read. And it showed up in time for me to have one day for a project. I mean, yes, I dehydrated cayenne peppers overnight and ground them, and am dehydrating celery leaves right now, and also harvested some brown coriander seed this morning I’ll later  grind. So, four projects. But those are simple things.

pickling berriesThe crazy thing is a jar of brined berries that will now cure for two months and then I can use them in lieu of capers.

pickled berries in jarThe key to this project is a variety of unripe berries and seeds. I found I had cilantro berries (coriander), green/yellow fennel seed, green nasturtium seeds, and wild onion seeds in both dry black and green berry form. It was labor intensive to separate them from their stems, but also pleasing because they’re quite fragrant. Once they were cleaned, I added a dash of salt (the recipe calls for 3 percent, and I had about 40 grams of berries/seeds) and covered them with a brine that was 1 cup water/2 Tbs kosher salt. They’re in a clean, dry, non-reactive jar and I’ll shake them now and then until they’re a little sour. Then they can be used wherever I would use capers, in stews, on salads, in pasta sauces, etc.

pickling flowersReally, what Bar Tartine seems to be about it flavor. Spice. Preserving flavors so you can combine them in all sorts of ways. I’m all for that!

 

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