Picture Perfect Weather

Today is a beautiful sunny day in the North Woods.  I'm hoping the temps are warm enough to kick start some growth in the garden.  My rhubarb plants have been producing for a few weeks and it's time to start thinking about preserving some of their yummy goodness.  Perhaps canning some rhubarb sauce this week is in order.  Rhubarb freezes well .. it's great to pull out in the winter to bake up a pie or for stewing.

The leaves are poisonous .. but you can add them to the compost heap without a problem.  Nothing says it's gardening time better than the arrival of rhubarb.

Simmered Rhubarb:

4 cups diced rhubarb stalks
3/4 cup sugar
water to cover

Simmer the rhubarb for a few minutes then cover the pan and let it sit until cool.  This method keeps the rhubarb pieces whole.  For a sweeter version, cook uncovered until tender and liquid has reduced by about 1/3 to 1/2 in volume ..  Rhubarb goes well with strawberries and apples in pies.

I Love, Love Kefir

Last year I swapped some buttermilk culture for some kefir culture with a neighbor.  Kefir is a funny (as in unusual) culture.  In its raw state it resembles crumbled up cauliflower .. only tasting it one finds it to be a bit rubbery (chewy) and tangy (fermented).  By adding milk and letting the kefir 'grains' sit out for about 24 hours unrefrigerated, a thick-yoghurty-rich-fermented milk product is produced.  It will keep for several weeks as is .. but when you want to try some of its yummy-ness, just strain off the liquid from the grains through a little plastic strainer and enjoy.

I use my kefir to make healthy fruit smoothies for breakfast.

Here is a site that gives the history and health benefits .. along with nutritional information about  KEFIR.  If you are new to this probiotic milk product, Cultures of Health can get you started with your initial purchase of kefir grains.  This product is not only healthy .. but actually extends the shelf/fridge life of milk .. it keeps it from going bad for quite a long period.  The grains are used over and over.  They even multiply .. so there is the opportunity to share some with a friend. 

Directions for making kefir from grains:  Take the grains (two tablespoons or so for a pint of milk), put in a clean jar.. pour milk over .. place a paper coffee filter over the top and fasten with a rubber band.  Let sit out for about 24 hours.  Replace paper coffee filter with screw type lid and place in the refrigerator.  When ready to use, strain the grains using a plastic strainer .. rinse the grains in cold water .. place them into another clean pint size jar and fill with milk to begin the process again.  It's that easy. 

Fruit Smoothie:

2 cups strained kefir
1 cup frozen berries
1 banana
1 Tablespoon sugar  .. to taste (optional)

Mix in the blender .. Serves about 3-4

How to make milk kefir .. video

Cauliflower AND Sprouts

I recently purchased a head of cauliflower.  Grandma would fix it steamed with a little salt, pepper and butter as a side dish.  Over the years when my children were small, I, too, tried this same approach .. and it was a miserable failure .. in their eyes.  So off to 'google' for a family pleasing recipe.  The one I found had rave reviews about how kids liked it .. so this is what became of that beautiful head of cauliflower.

Oven Roasted Cauliflower (click link for the actual recipe) .. you toss it with olive oil (I used a bowl instead of a throw away plastic bag), sprinkle it with salt, pepper and fresh pressed garlic .. roast in a hot oven .. then sprinkle it with Parmesan cheese and parsley .. broil for a quick minute.  I tossed in a little cumin to spice it up.  The bowl was empty and the family was almost fighting about who would get the last serving.  Last night my daughter called to ask for the recipe.  It's so easy .. give it a try .. better make extra.

With our greens being limited to what's frozen (chard and spinach) .. or what we purchase, my sprouting jar is getting started up again today .. so we can have some enzyme and vitamin packed additions to our sandwiches and salads in just a few days.  Have your grown sprouts in a jar?  It's very easy .. you can use a standard quart mason jar with a  little mesh or screen placed under the outer band.  Rinse the seeds and drain .. tipping the jar to empty excess water .. do this several times a day .. and keep in a dark location.  Once the seeds start to sprout .. they really take off.  Rinse well and store in the refrigerator for several days.  I ordered these seeds (a mixture) on-line .. but I've seen them in the health food store.  (Detailed instructions here.)

This coming gardening year I am going to give my  hand at growing celery .. and overwinter it .. just imagine the tasty greens you can selectively harvest when the garden is sleeping.  How do you get your winter greens?

Feeding Six on a Pound of Hamburger

I never know what is for dinner most days .. until mid-day .. or a family member calls at 4PM to ask, 'what's for dinner tonight .. I'm starved' .. There are so many things to weigh (LOL).  What green to serve (salad, slaw, broccoli, green beans .. and what have we already eaten this week .. have to mix it up) .. what veggie .. what starch .. what meat.  I try not to serve heavy meat dishes but once a week .. that means the other dinners will be in the form of soups, stews, pasta, rice or potato casseroles .. salads .. or even breakfast in the form of omelets, waffles .. etc.  Last night I made .. let me think what to call it .. humm ..??  Sauteed mushroom/ground steak gravy .. served over mashed potatoes .. with a side of fresh garden corn on the cob (plucked from the freezer), and a delicious tangy coleslaw with vinaigrette dressing.  Hummm .. HOBO gravy .. nah .. Steak gravy .. nah .. How about:  Mrs. Mac's Meaty Mushroom Gravy?

I swear .. the family thought they had died and gone to heaven with this dish.  Tasted as good as a Sunday afternoon pot roast meal .. at about 1/4 the cost and time to make.
 

Mrs. Mac's Meaty Mushroom Gravy

1 pound ground beef (ya know the kind .. grass fed and local;)

1/2 cup dehydrated mushrooms (soaked in 1 cup of water .. save the water) .. or substitute a cup of fresh mushrooms .. sliced or diced as you like

1/2 cup diced yellow or white onion

salt, pepper .. dash of soy sauce if you wish .. few drops of Kitchen Bouquet for color if you have it on hand

2-3 cups beef stock or mushroom water or a mix

2-3 tablespoons organic corn starch

Directions:

In a large hot cast iron skillet .. put a pat of butter and add the mushrooms .. let them sit a bit to brown before stirring them .. then add the onion and saute them for a minute.  Push the mushrooms and onions to the sides and add the ground beef .. searing it before stirring .. you want it to brown up to give the gravy good flavor and color.  Mix well with the mushrooms and onions.  Really break up the meat to a fine consistency. If the meat has a lot of fat .. drain off all but about 1-2 tablespoons.  Mix the 2-3 cups liquid with the corn starch in a shaker jar.  Slowly add it to the browned beef and stir it well .. it will start to thicken.  You may need to add more liquid. Stir well.  Add/taste/adjust the seasonings.  Serve over mashed potatoes or rice. 

Quick and Easy Huckleberry Syrup

At least once a week I make French toast or waffles for breakfast.  Trying to find better alternatives to store bought 'syrup' .. and not being able to always afford real maple syrup, through a little trial period the past two weeks, I've come up with a winner topping.  Many homemade syrup recipes call for a 2:1 ratio of sugar to water.  By adding just a bit of organic corn starch, you can significantly reduce the added sugar.

Easy Huckleberry Syrup

scant 1/3 cup organic raw sugar
1 tablespoon sucanat (unprocessed sugar .. dark brown from retained molassas)
1 cup cold water
1-1/2 teaspoon organic corn starch
pinch of sea salt
1 teaspoon unsalted butter
1/2 teaspoon good vanilla
1-2 tablespoons huckleberries (or blueberries)
. 

huckleberry syrup

homemade French (challah) bread toast with huckleberry syrup

In a small saucepan add the sugars, water, salt and cornstarch; stir well until the cornstarch is completely dissolved.  Bring to a slow boil over medium heat for about a minute or so until the syrup thickens.  Add the butter, vanilla and huckleberries and cook for another minute.  Makes 4-6 servings .. store any leftover syrup in the fridge and use within a few days.

Summer Is Heating Up The Garden

... ever so slowly .. or perhaps I'm just impatient ... not a good trait for a gardener ;(  We've had good success with sugar peas, lettuce, raspberries, onions, herbs and rhubarb.  My potatoes are being eaten 'alive' by the voles and I'm having to harvest them early so I have some for ourselves ... which means the spuds are rather puny.  Next year all root crops will be planted in raised beds lined with wire mesh to keep the pests at bay

Garden Medley Potato Salad:

6-8 cups boiled, diced Yukon gold/red new potatoes
red onion, diced
chopped celery
diced sugar peas (in their shells)
potato salad dressing (recipe below)
salt & pepper to taste
celery seeds
1-2 pieces crispy bacon, minced

Boil desired quantity of potatoes (I ended up with about six cups when diced).  Cool slightly and dice leaving skins intact.  Place in large bowl.  Add diced red onion, celery, sugar peas (about 1 cup each).  Toss with potato salad dressing and add salt, pepper and celery seeds and minced bacon to taste.  Chill.

Potato Salad Dressing:  (makes approx 1 cup)


1/4 cup apple cider vinegar
1/4 cup sugar
1 egg
1/4 teaspoon salt
1/4 teaspoon dry mustard powder




Crack egg in a small sauce pan and whisk well.  Add remaining ingredients, whisking well.  Cook over medium heat stirring continually until the ingredients are bubbly and thick.  Pour into a small mixing bowl to cool.  Add 1/2 cup mayo and mix well.  Toss with potato/veggie mixture and mix well.