So, people have been surprised to hear that we still have parsnips, turnips and winter squash in storage. The parsnips are holding up really well (although there are only 2 left in the fridge but more in the ground in the front garden). The turnips are OK - some are good, some are going. The squash is the same as the turnips. I have to cut it up and take out the bad spots but most of it is still good. As long as your squash doesn't freeze and it's not too humid, you can keep it for a long time. It's almost March and I still have at least 10 various squash in the garage. Now, I'll admit, I protect it. I don't open the garage door so it's basically a very large "root cellar". I stuff any air hole I notice with rags or sheets. I have a thermometer in where the squash is kept and if I see the temp. at 38 or so, I plug in a small space heater. This is not what everyone is committed to do. But, if you want a "fresh" squash in late-Feb., it works.
I enjoy cooking but really don't like to slave over the stove. Soups are good. You can put them on and let them go, adding during the last hour the complimentary ingredients. Today was one of those days. We've had a lot of snow lately so I thought soup might be in order and, at about 1:00, I took out a stewing hen from the freezer, put it in an 8 Q. stock pot, covered it with water, added 2 fresh bay leaves (from one of our plants), 4 very small onions from the fall harvest, about 1/8 cup of coarse kosher salt (small handful), and 8 - 10 peppercorns. I turned it on high (because it was frozen) and suited up to go and plow. Allie and I had so much fun plowing that we decided to go into the woods to haul out a log (we heat with wood). Long story short, I drove over a log and got stuck. (I did get out 1 1/2 hours later). So, we walked to the house.
Now, with all of the excitement, I had forgotten about the soup. But, that's the beauty of soup. As long as it doesn't evaporate, it's OK. The chicken was at a full boil and was no longer covered with water but I just added some water, turned it down and continued to simmer it down until 5:00 .
I ladled off the fat (there was about 1/3 inch on the top) and poured the stock through a colander into a large sauce pan. I let the chicken cool and de-boned it. The bones are now in a second pot making more stock (with one onion, some salt, and a bay leaf). I cut up the chicken and threw 1/2 in the pot and will keep the other 1/2 for pizza or sandwiches. Then I peeled and chopped up 3 parsnips, about 1/3 large patty pan squash squash and 3 turnips, added about 1 tsp. each of celery salt, coriander, ground ginger and some rice vinegar and brought to a boil until the veggies were tender.
Yum. I added noodles for the children, Zingerman's bread for the adults.
Pumpkin Puree
An easy way to keep pumpkin for future use is to cook it and then spoon 1 or 2 cups into freezer bags. I've kept pumpkin in the freezer for 9 - 12 months.
If a recipe calls for canned pumpkin, substitute your pumpkin puree 1 for 1. We also make a pumpkin side dish with this.
Most winter squash and pumpkins are interchangeable so if you have an acorn squash or a howden pumpkin or a pie pumpkin, use whatever you have. The pie pumpkins are a little sweeter but they're all tasty and pretty close in flavor in the end product.
Directions:
Scrub your pumpkin/squash and cut in half. Place cut side down on a cookie sheet with about 1 cup or so of water. Place in a 350 degree oven and bake until you can pierce the skin with a fork. Watch the pan and replace the water if it evaporates - you don't want to boil it but you don't want the pan to dry out either. Remove from the oven, allow to cool and scoop out the flesh with a spoon. Bag it in 1 - 2 cup increments in a freezer bag and pop it in the freezer.
If a recipe calls for canned pumpkin, substitute your pumpkin puree 1 for 1. We also make a pumpkin side dish with this.
Most winter squash and pumpkins are interchangeable so if you have an acorn squash or a howden pumpkin or a pie pumpkin, use whatever you have. The pie pumpkins are a little sweeter but they're all tasty and pretty close in flavor in the end product.
Directions:
Scrub your pumpkin/squash and cut in half. Place cut side down on a cookie sheet with about 1 cup or so of water. Place in a 350 degree oven and bake until you can pierce the skin with a fork. Watch the pan and replace the water if it evaporates - you don't want to boil it but you don't want the pan to dry out either. Remove from the oven, allow to cool and scoop out the flesh with a spoon. Bag it in 1 - 2 cup increments in a freezer bag and pop it in the freezer.
Basic Pizza Dough
We love this pizza dough - it's easy and fun to make. We chop up veggies and place them on the pizza - oregano, chives, basil, tomatoes, canned tomatoes, summer squash (yellow and green), okra, of course, kale, top it with a little cheese - really anything could go on your pizza. Have fun and let us know about your favorite veggie-containing pizza.
This was printed in the Ann Arbor News about 10 years ago - From "The New Basics" by Julee Rosso and Sheila Lukins
1 c warm water
1 package active dry yeast or 1/4 ounce compressed yeast
2 1/2 to 3 c unbleached all purpose flour (for a whole wheat crust, use 1 1/2 c unbleached all-purpose flour and 1 c whole-wheat flour)
2 T olive oil
1/2 t salt
1. Combine the water, yeast and 1 1/2 c of the flour in a large bowl. (For whole wheat crust, mix white flour first then add whole wheat flour.) Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the half gradually.
2. Place the dough on a lightly floured surface; knead until it is smooth and elastic - about 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.
3. Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with plastic wrap or a kitchen towel; let the dough rest until it has doubled in size - about 1 hour.
4. When the dough has risen, place it on a lightly floured surface. Divide into two or more parts; roll them into balls. Cover them with a towel; let rest for 15 - 20 minutes. The dough is now ready to be shaped, topped and cooked.
This was printed in the Ann Arbor News about 10 years ago - From "The New Basics" by Julee Rosso and Sheila Lukins
1 c warm water
1 package active dry yeast or 1/4 ounce compressed yeast
2 1/2 to 3 c unbleached all purpose flour (for a whole wheat crust, use 1 1/2 c unbleached all-purpose flour and 1 c whole-wheat flour)
2 T olive oil
1/2 t salt
1. Combine the water, yeast and 1 1/2 c of the flour in a large bowl. (For whole wheat crust, mix white flour first then add whole wheat flour.) Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the half gradually.
2. Place the dough on a lightly floured surface; knead until it is smooth and elastic - about 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.
3. Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with plastic wrap or a kitchen towel; let the dough rest until it has doubled in size - about 1 hour.
4. When the dough has risen, place it on a lightly floured surface. Divide into two or more parts; roll them into balls. Cover them with a towel; let rest for 15 - 20 minutes. The dough is now ready to be shaped, topped and cooked.
Bacon-Scallion Corn Muffins with Cheddar Cheese
This is another recipe from Cook's Illustrated. It's a salty muffin - very tasty!
Makes 12 muffins. Published September 1, 2002.
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic. Bring them to room temperature or re-warm the muffins before serving.
Ingredients
8 ounces grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces), cut into 1/2-inch pieces
10 - 12 medium scallions , sliced thin, (about 1 1/4 cups)
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Instructions
1. Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 teaspoon salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar over each mound of batter. Do not level or flatten surface of mounds.
4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Makes 12 muffins. Published September 1, 2002.
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic. Bring them to room temperature or re-warm the muffins before serving.
Ingredients
8 ounces grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces), cut into 1/2-inch pieces
10 - 12 medium scallions , sliced thin, (about 1 1/4 cups)
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Instructions
1. Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 teaspoon salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar over each mound of batter. Do not level or flatten surface of mounds.
4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Serrano Salsa Verde
This is very tasty mixed with pork in a stew or used as a condiment. If you mix it 50/50 with tomatillos (which have been blanched and pureed in a blender), it makes a nice green salsa.
1 T peanut oil
1 small white onion, diced, 1 T reserved
10 serrano chiles, stems removed
3 cloves garlic
1/2 c. cilantr
3/4 c. water
1 t. white vinegar
1/4 t. cumin
1/2 t. salt
1. In a skillet, heat the oil on medium and add the onion (except for the 1 T set aside), serranos, and garlic cloves. Cook, stirring frequently, for about 10 minutes or until the skin on the chiles starts to pop and bubble.
2. Transfer chiles, onion, and garlic to a blender; add cilantro, water, vinegar, cumin, and salt. Puree until smooth, add more salt if desired, and top with reserved diced onions.
1 T peanut oil
1 small white onion, diced, 1 T reserved
10 serrano chiles, stems removed
3 cloves garlic
1/2 c. cilantr
3/4 c. water
1 t. white vinegar
1/4 t. cumin
1/2 t. salt
1. In a skillet, heat the oil on medium and add the onion (except for the 1 T set aside), serranos, and garlic cloves. Cook, stirring frequently, for about 10 minutes or until the skin on the chiles starts to pop and bubble.
2. Transfer chiles, onion, and garlic to a blender; add cilantro, water, vinegar, cumin, and salt. Puree until smooth, add more salt if desired, and top with reserved diced onions.
Cabbage Salad
Contributed by Marilyn McFarland
3 cups shredded cabbage (I chop with knife). Can use red or green
1/2 c. shredded carrots
3/4 cup finely chopped celery
Set aside in a bowl.
Dressing:
1/2 c. mayonnaise
2 T sugar, or splenda
1 T apple cider vinegar
1/2 t. celery seed
1 - 2 t milk
Mix sugar and vinegar with whisk until sugar dissolves. Add mayonnaise and celery seed; beat until well-mixed. Add a little milk until mixture is thinned and less stiff.
Just before serving, toss cabbage with dressing. If the cabbage sets too long, it will begin to weep and become runny.
Add salt and pepper to taste.
3 cups shredded cabbage (I chop with knife). Can use red or green
1/2 c. shredded carrots
3/4 cup finely chopped celery
Set aside in a bowl.
Dressing:
1/2 c. mayonnaise
2 T sugar, or splenda
1 T apple cider vinegar
1/2 t. celery seed
1 - 2 t milk
Mix sugar and vinegar with whisk until sugar dissolves. Add mayonnaise and celery seed; beat until well-mixed. Add a little milk until mixture is thinned and less stiff.
Just before serving, toss cabbage with dressing. If the cabbage sets too long, it will begin to weep and become runny.
Add salt and pepper to taste.
Simple Crusty Bread
This is an easy bread recipe and is very tasty. It was printed in The New York Times 11/21/07. They adapted it from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois
Time: About 45 minutes plus about 3 hours' resiting and rising
1 1/2 T yeast
1 1/2 T kosher salt
6 1/2 c. unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix yeast and salt into 3 c. lukewarm water (about 100 degrees). Stir in flour, mising until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Time: About 45 minutes plus about 3 hours' resiting and rising
1 1/2 T yeast
1 1/2 T kosher salt
6 1/2 c. unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix yeast and salt into 3 c. lukewarm water (about 100 degrees). Stir in flour, mising until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
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