Jelly Catch-up

I had much good fortune - my friend Eric was visiting  for the first time in years and we went up for a wine country tour in Dry Creek.  We got to Preston Vineyards just at closing but got in a tasting anyway - I managed to catch the young lady clearing away the self-serve produce from the stand and bought up all the muscat grapes that were for sale at $1 per pound.  I have to confess - it has been an old dream of mine to make grape jelly. 

As soon as my dear friend departed, I pulled out the grapes, the ground cherries I had been cooking down and some plum juice I had frozen in July and made three batches of jelly.  Since the grapes & ground cherries are so sweet, I used as little sugar as I could get away with.

The Muscat Grape Jelly came out better than I can possibly express and only a few people get to try it because I only ended up with about 12 half pints.  I ate one with a spoon after chilling it in the fridge - it was way better than grape jell-o.

The Ground Cherry Jelly was truly a unique, delicate and amazing experience.  It still is.  Again - it was a small batch but I plan to make more next year.  The plum jelly came out rich and delicious as always - low sugar means it was a bit more tart but I'd happily sub that for cranberry jelly at any holiday dinner!

• Muscat Grape Jelly
• Ground Cherry Jelly
• Plum Jelly (with frozen plum juice)

Weekend Canning Round-up: Tomato Sauce, Zucchini Relish and Bread & Butter Pickles

Nine weeks out from my knee surgery, I am up and about almost back to normal in time for autumn canning season.  Tomatoes, basil, squash, apples, ground cherries, quince, persimmons - I just need to lay my hands on some lemons!

STOCK:  I made my best batch of stock yet, using the bag of veggie scraps I store in the freezer, along with the beet green stems from 3 bunches of white beets, stems from a bunch of radishes, and the seeds & skins of the tomato sauce making.  I even threw in the seeds & stems from a couple jalapenos used in salsa - giving the 2 gallons of stock a bit of zing but it's so rich and flavorful that I am going to use it to make some udon noodles this week. 

My newest favorite trick for making stock:  throw in a 1/4 cup of dried porcini mushrooms.

TOMATOES:
Tomatoes have suffered the worst of this chilly growing season -- as a result, nobody has tremendous backyard tomato production.  Even local farmers are finding the fruits are coming late and small.  I had been banking on picking 200# of tomatoes at Mariquita's "U-Pick" weekends this fall - the 150# I picked last fall didn't get me through the spring.  However, Julia said that they might not have a U-Pick event this fall (my fingers are still crossed, okay?). 

I bit the bullet and bought two 12# box of Early Girl tomatoes for $29 each.  I made up a big batch of marinara.  My friend Serafine helped me process the first batch of cooked tomatoes - we used the food mill attachment for the Kitchen Aid.  I think she was impressed by how easy it was to make sauce - she had seen cooking shows where they pour hot water on tomatoes to skin them and then cut out the seeds.  That's a PITA, IMO. 

Two weeks later, I bought two more 12# boxes of tomatoes last Thursday.  I spent all day cooking down the sauce - even pulled out 4 quarts of sauce from the first batch out of the freezer.  I ended up with a mere 9 quart jars of sauce, plus about 2 quarts that went into dinner each weekend - that's just under $10/jar to make my own sauce.  I guess I could go to Berkeley Bowl and buy sauce cheaper - but it doesn't taste at all the same.  After spending $120 on tomatoes (which is more than I spent last year for 150# at 50 cents/pound) - I think I am going to hold out and wait for tomato season to perk up so I can do the U-Pick event.

I didn't use all of the tomatoes for sauce - I also used some in a black quinoa tabouli, and made a quart of killer salsa (which goes great with carrot-flax crackers).  I still have a few in the fridge because those Early Girls are good eating!

YIELD:  
14 qts tomato sauce
1 qt salsa


APPLES:
Last Thursday I also got 20# of Pippin apples ($11 for 10#) from Mariquita - which I made into applesauce & dried apple rings.   The apples were mostly fairly large, a bright green and super crisp and delicious.  I saved about 8 of them for eating, put about 7# into the dehydrator and turned the rest into applesauce.

YIELD:
12 16 oz jars of applesauce
4 8 oz jars of applesauce


SQUASH:
Despite the problems my tomato plants are having in the garden - my squash are doing great.  The cocozelle is still going nuts with three vines that are about a total of 22' in length.  The yellow sunburst squash is more compact and still producing several a week.  The Rond de Nice - which I transplanted to a mini raised bed - has just showed signs that it is going to take off and be the rockstar of autumn.  The fourth zucchini plant that I bought - perished after it was sat upon at my "bon voyage" party on 7/9 - it limped along but transplanting it to another pot just resulted in speeding up the death.

I've been collecting squash all week - the small squash went into zucchini bread & butter pickles, the large squash went into the cuisinart to be shredded for zucchini relish.  I also saved the carrot pulp from the juicer to put into the relish - it made it a really pretty color.

YIELD:
12 8oz jars of zucchini relish
3  4 oz jars of zucchini relish
4 16 oz jars of zucchini bread & butter pickles
2 12 oz jars of zucchini bread & butter pickles
2 8 oz jars of zucchini bread & butter pickles


GROUND CHERRIES:
I'm collecting lots of ground cherries - mostly they are ripe but some are not.  I am experimenting with ways to ripen the green cherries - and have put them cleaned on a tray in the kitchen in the sun.  They might go into a bag soon.

Coming up - a trip to Larissa's house to check on the quince & persimmon trees!

Vegan Pizzelle Cookies!

I loved making pizzelle cookies as a kid with my sister & brother - we always had fun mixing up the batter with different extracts like anise, almond, orange or lemon - and dusting the hell out of the cookies with powdered sugar.  We always broke off the edges of the overly large cookies and ate all our mistakes.

As a vegan, it's often challenging to modify some recipes - most pizzelle cookie recipes use equal amounts of fat and sugar, and an amount of flour that is equal to both.  However - no liquid - so it's the melted butter and egg that provide the moisture, making for a very sticky, thick batter.

The other trick is in getting to know your waffle iron - you know the kind with waffle grids on one side and pizzelle cookie grids on the other.  These pieces of equipment can be tricky as the temperature settings are far from precise - mine has "dark" and "light" with a small arrow in the middle and turns almost all the way pas the word on each side!  Always start on the "light" side - and increase the heat if your cookies aren't coming out crispy enough (don't forget - they get crispy after they cool and you can put them back in the hot iron to cook a bit longer so they are crispier).

The right amount of batter & pressure are also important - if you use too much batter, your cookie will separate in the middle when you try to open the cooker.  If you use too little - it'll be very thin and crispy, and perhaps not full size.

SPECIAL TOOLS: 

• pizzelle iron
• silicone brush 
• wood or bamboo tongs 
• a disposable bamboo chopstick 

 INGREDIENTS:

• 1.5 c flour
• .5 c canola oil or melted coconut oil
• 3/4 c sugar
• 1 c smooth, unsweetened applesauce
• 3.5 tsp Ener-G egg replacer
• 1 tsp baking powder
• 2 tsp vanilla extract
• (optional) 1 tsp anise extract or 1 tsp almond extract
• (optional) dried Meyer lemon zest, crushed
• Spectrum vegetable shortening (for the pizzelle iron)

INSTRUCTIONS:

1. Mix the sugar & fat til blended. 
2. Add the applesauce and other liquid ingredients.
3. Sift together the dry ingredients and add to the wet ingredients.
4. Preheat your pizzelle iron!  Once it is hot, make ONE pizzelle - if you find the iron is too hot and make a mess - you'll have less to clean up!
5. Using a silicone spatula - put a tiny (like 1/8 to 1/4) dab of shortening on the plates - use the silicone brush to move it around as it melts.
6. Measure your batter - use a 1/4 measure or a spoon so you can determine the right quantity and make it consistent.
7. Press down lightly - don't overdo it - and let the pizzelle cook.  After a minute or two, gently pry up the cooker to check - if the pizzelle is starting to pull away from the cooker, it's ok to use the chopstick to pry it down a bit. 
8. When the cookie is lightly browned, remove it to a cooking rack with wooden tongs. The pizzelles will be soft when you take them out and crisp up as they cool!  
9. Lay flat for cookies, or roll them into tubes for cannoli or cones for ice cream before they cool too much.

For cannoli - check out the Millennium Cookbook - there's an insanely caloric recipe in there for filling.

One last tip - don't overclean your cooker!  It needs to be wiped to remove any excess oil, and use the bamboo chopstick to loosen charred bits.  Scrubbing the plates in soapy water  will just make your cookies stick more next time.

Pickled Zucchini Relish

The last batch of bread & butter zucchini pickle chips I made with tiny courgettes came out so well with a dash of hot curry powder, that I could think of no other use for the overgrown squash yellow and "black beauty" squashes from James' garden than to make up a zucchini relish - basically the same sort of sweet & sour brine as bread & butter chips but with coarsely grated zucchini & onions.

Relish Ingredients:

• 12 cups of overgrown squash - skins on but cut out seedy/pithy areas if needed
• 4-5 fist size red onions
• 5 Tb sea salt
• Optional: coarsely grated carrots or red or green sweet pepper

Coarsely grate squash & onions, toss with sea salt and let sit for a couple hours or overnight.  Drain & rinse well - squeeze gently with your hands to get out the liquid.

Brine Ingredients:

• 3 cups sugar
• 2 1/2 cups cider vinegar
• 1 Tb mustard seed
• 1 Tb turmeric
• 1 tsp hot curry powder
• 1 tsp coriander seeds, ground
• 1 tsp fenugreek seeds, ground

Combine the brine ingredients, dissolve the sugar and bring to a boil.  Add the vegetables, bring to a simmer and cook for 15-20 minutes.   Ladle into hot sterilized jars and process in hot water bath depending on size of jar - 10 minutes for 8 oz jars, 15 minutes for 16 oz jars - time starts from return to boiling.

YIELD:

• TBD

Squash, pears & lemons!

This morning I started to feel a return to the normal rhythms of summer after being laid up following knee surgery - yeah, I sure know how to have fun!  My friend James gifted me some giant squash last weekend and I admit - I blinked - some of my cocozelle got really enormous.  But having 20# of overgrown squash in the kitchen doesn't present enough of a challeng.

This morning, I borrowed a friend's truck and headed off to pick pears & lemons at someone's house in Kensington.  The pears are small and green, falling easily off the tree - none are really ripe yet so I don't know how they will taste.  The lemons were offered while I was busy picking pears - and they are round, soft ripe Meyer lemons that smell positively gorgeous.

On the way home, I stopped at the Temescal Farmer's Market and ran into Asiya from ForageOakland - I hustled her to the parking lot to load her bag with pears & lemons - we had a nice chat about her blog (go check it out!) and caught up a bit.   James took a few pears and lemons on Sunday, and more are promised to Veronika later this week.  Time to go plan some preserving projects & check in on my garden!

The LAST French Press I Will Ever Buy

After more than 6 years of service, I somehow managed to set down my  Bonjour french press carafe at an angle in the last 1" before it touched the dish towel covered countertop in such a way that it fractured.  After cursing and smashing the last bits of it into the recycling bin, I checked prices for replacements online and hiked up to the strip mall at the corner to see what they had at CVS. 

As I passed Starbucks, my brain checked me and I went in to take a look.  They had a Bodum Bistro stainless steel double wall 34 oz french press.  Intrigued, I continued to CVS to see the options.  The press they had there was glass and horribly flimsy plastic for $19.99 - about the cost of the replacement glass online. 

It took me about five seconds to see that the $50 stainless steel model would save me money in the long run - even if the handle breaks off - the carafe will work forever and I won't have to put the last cup of coffee in the microwave to warm it up because it's better insulated.  Even better, when I got home - I saw that Starbucks has some sort of deal with Bodum as the price listed on the Bodum website is $80! 

Yes, it was Starbucks.  Yes, it is made in China.  But - I'll never have to replace it!  I'll just call that green and call it a day.

My New Fave - Bamboosa Circle Skirt

After a week on the beach and a relatively sprightly return on the Kalalau Beach Trail in Kauai last spring, I wanted to treat myself to a day on the town in Kapa'a the following day.  After I got a haircut, I wanted something more comfortable than the shorts and cotton knit sundress I had been wearing.  I happened to walk into a store selling Bamboosa clothing - made from sustainably grown & organic bamboo. 

The knee-length skirt has been so comfortable that I went to the website and got two more skirts - and a pair of men's boxers made of the same fabric - for myself.  I could be come positively large as a house and not care wearing these skirts. 

After placing my order online - I e-mailed customer service a few days later to find out how long it would take to receive my items.  Their customer service was quick, responsive and friendly (thanks Jennifer!).

My purchase arrived today - everything is as I hoped: Priya Skirt, Priya Circle Skirt (just a longer version), knit scarf and men's boxers.  The men's boxers are VERY comfortable.  The entire package was plastic free!  Recycled cardboard box sealed with brown-tape-glue and the clothing was wrapped in chlorine free recycled tissue and tied with brown twine.  No plastic!

Even better than recycling...

Lately, I have been seeing a ton of televisions offered "free" on Freecycle and the free section of Craigslist.  It baffles me that people never think of donating perfectly good working televisions & DVD players to their local children's hospital or nursing home.  When I mention this to folks - it's like a lightbulb goes off over their heads.  Recently, I splurged and got a new television - but my 19" CRT television still works perfectly well and doesn't have any bad spots (why should it since I have only watched movies on it and am hardly a couch potato).  I confess - with my recent convalescence, I just decided I wanted a bigger and more energy efficient TV that doesn't weigh so much.  And a DVI to stream Netflix.

Rather than Freecycle my television and old DVD players, I called the Children's Hospital Family home - turns out they do need a TV and DVD players.  The Oakland Children's Hospital also need lots of other stuff - things that I never thought of for crafts projects and such.

Here are a few things that tickled my fancy:

• Art and craft supplies 
• Beanie Babies 
• Crayons & Colored Pencils 
• Crossword Puzzle Books: for both kids and parents 
• Games: such as Monopoly, Clue, Scrabble, Battleship, Chutes and Ladders, Yahtzee, Life, chess, checkers, Boggle, Trouble, Connect Four and memory games 
• Hot Wheels Toys, Small Cars & Trucks 
• Journals, Blank Books, NotebooksMad Libs 
• Magazines: for all ages, including magazines in Spanish 
• Mini Needlepoint Kits
• Playing Cards: including UNO, Old Maid, Crazy Eights 
• Safety Scissors 
• Scrapbook Supplies
• Stationary Sets
  
• Stickers 
• Knitting Yarn & Knitting Needles: all sizes (Family Resource & Information Center) 
• Crochet Hooks: (Family Resource & Information Center)
• Booties: Knit or crochet baby booties (including preemie size)
• Favors: Make tray favors or origami for patient meal trays
• Sew: Sew a quilt or wheelchair backpack. Please use only new, not used fabric.

I think I am most likely to make up a bunch of twin size quilts with small pillows to send sick kids home with sweet dreams.  Last little girl who received a quilt I made said it was "magic" - a big red velvet heart with gold fringe on a field of 8" wide alternating green & white patterned and white bands.  I've been kind of thinking about making less pattern oriented quilts and using up some fabric - but using a simpler background to do some fun applique stuff - and maybe these kids can be my guinea pigs.  :)

I wonder how kids would love the little creatures that Hannah at Bittersweet makes, like the cute little froggy.

Stuffed Pattypan Squash on Couscous

As any gardener knows - if you blink, your squash will get HUGE.  My sunburst (aka pattypan) squash got to be quite ginormous.  So, of course - I immediately decided to stuff them! 

After reading through some recipes, I decided - you can pretty much stuff the squash with whatever you want as long as it won't be overcooked (or undercooked) by the time the squash itself is cooked to your liking.

4 Overgrown Pattypan Squash:  

• use a melon baller to scoop out the seeds and pithy part, leaving about 3/4" thick squash all the way around.  
• steam the squash (not necessary to steam caps), til they were just tender then removed them to a baking sheet.

Here's what I stuffed into the squash:

• sauteed garlic (3-4 cloves)
• chopped sweet onions & sweet red peppers - about 1.5 cups
• very small cut up cauliflower florets - about 2-3 cups
• squash - about 1.5 cups cocozelle cut into 1/4" bits
• "Savvy Stir-Ins" Shitake Mushroom & Herb seitan bits - about 1/2 package
• 4 cups vegetable stock, use as needed
• vegan worcestershire sauce, 2-3 Tb
• olive oil as needed
• fresh or dried herbs - I used fresh rosemary & sage

1. I first softened up the garlic, onions & peppers, then added the cauliflower & squash -  til they started to sweat a bit, then mixed in the Savvy Stir-ins (make sure you bust them up really well).  
2. Deglaze with veggie stock, turn down the heat and simmer.
3. Add stock til the savvy stir-ins are soft and the veggies are where you want them - and you should get a nice rich dark sauce.  You can always thicken it up with some instant gravy, arrowroot, flour or other starch.
4. Fill the squash and roast for 15-20 minutes til bubbly and squash very soft.
5. Serve squash on bed of couscous - prepared to your liking.  I cooked my couscous with my homemade veggie stock, next time I might mix in some Ras al Hanout or some Bharat into the couscous for a little excitement.  Yum!

Crunchy-Crispy Kale & Fennel Salad

It's a fact that kale is one of the most nutritious foods you can eat - it provides both a high level of nutrition AND a high level of satiation/satisfaction for very few calories. Raw kale provides a powerhouse punch of Vitamin A and Vitamin C, as well as carotenoids and chlorophylls.  Want to make your body happy? Make this delicious salad - you can make up a big batch of it and it will keep in the refrigerator for several days!

Ingredients:

• 1 large bunch lacinato or dino kale (remove stem & chiffonade to 1/8", give a few coarse cross-chops)
• 1/2 large red bell pepper, thinly sliced & cut into 1" pieces
• 1/2 large red onion, finely sliced and coarsely chopped
• 1/2 large fennel bulb (or 1 small - to your taste!), thinly sliced & coarsely chopped
• 1/4-1/2 c Meyer lemon juice
• fresh rosemary & oregano to taste, finely minced
• 2-5 cloves garlic, pressed or very finely minced
• 1/4 c capers, rinsed & coarsely chopped
• 1/4 c pitted kalamata or nicoise olives, coarsely chopped (optional)
• extra virgin olive oil to taste
• fresh ground black pepper to taste

Instructions:
Really, all the work here is in chopping up the vegetables.  Once you have the vegetables in the bowl, add a small handful of coarsely chopped capers (rinsed!) and olives.  Drizzle with the lemon and olive oil, toss to coat, add chopped herbs and pepper to taste.  If you are storing it in the fridge, remember to toss it every so often to move veggies down to the small puddle of dressing in the bottom of the bowl.  This salad keeps very well for several days and is very satisfying!

A quick visit to a nutritional calculator provided a rough estimate that this entire salad is about 600 calories - less if you use less than 4 Tb olive oil!

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