OUT WITH THE OLD

...to make room for the new!  Little by little I've been clearing out the preserves from last summer (and the summer before) from our pantry and freezer.  It seemed odd to buy fresh, new kale (although I did anyway) when I still had jars of it in the freezer.  I also spied quite a few bottles of pesto that we hadn't managed to consume all winter.  Needless to say, we've been eating pesto in everything from scrambled eggs to salad dressing.  Speaking of salad dressing, I can't tell you how good a couple of spoonfuls of pesto tastes in a vinaigrette.  So good that I was wiping my plate clean of this dressing with bits of roasted duck at dinner last night.  We've been loving the fresh spinach available at the Farmer's Market these last few weeks, which tonight I paired with pickled beets from our garden and root cellar carrots.  Real, spring, salad.

PESTO VINAIGRETTE

2 Tbsp Hemp Seed Miso Pesto

1 1/2 Tbsp organic dijon mustard

2 Tbsp local honey

1/4 cup organic red wine vinegar

2 Tbsp organic balsamic vinegar

1/2 tsp sea salt

ground organic black pepper

1/2 cup organic local flax seed oil

1/2 cup organic extra virgin olive oil

Method:  Combine all ingredients except oils in a blender and blend.  Slowly drizzle in the oils with motor running until thick and creamy.  Refrigerate up to 3 days.

FEEL THE RHYTHM OF THE BEET

The beets were bulging out of the ground, and so it was time to pickle.  I've discovered that it only really makes sense to can and preserve when you grow your own produce.  Luckily our beets really didn't mind the cool and wet temperatures of our coastal garden.  I really wish I could say the same for our tomatoes.  I am on the lookout for a good source of organic (or just not poisoned ones, I'm not really that picky) tomatoes for canning this year, and am in the process of negotiating a good deal.  Who knew preserving was such a hustle?  A strawberry farmer in the valley who apparently grows nice unsprayed strawberries wouldn't even let me come for a little u-pick this summer.  She has preferred clientele and basically told me not to bother driving out.  Wow.  I really need some fertile farmland so I can grow all of my own goods.  Geesh.  Anyway, so far our freezer is stocked with leafy greens and rhubarb, and now I have 5 jars of pickled beets.  It's going to be a lean winter.  

PICKLED BEETS

Makes about 6 x 500 ml jars.

10 cups (about 16 large) organic beets, prepared

2 1/2 cups  local organic apple cider vinegar

3 cups  water

¾ cups local honey

Method:  Prepare beets:  Scrub beets, leaving root and 5 cm of stem intact to prevent bleeding. Place beets in a large saucepan; cover with water; bring to a boil; cover and simmer 20 to 40 minutes until beets test tender with fork.  Be sure not to over cook.

Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids sealing discs hot until ready to use.

Combine the vinegar, water and honey in a stainless steel saucepan. Bring to a boil; cover and reduce heat, keeping solution hot.

Drain beets; rinse with cold water to cool; slip off the skins removing tap root and stems. Quarter beets to yield 14 cups.

If necessary, return pickling liquid to a boil. Pack beets into a hot jar to within 2 cm of top of jar. Add hot pickling liquid to cover beets to within 1 cm of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beets and hot brine. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot brine.

When canner is filled, ensure that all jars are covered by at least 2.5 cm of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

LACTOFERMENTATION aka Delicious Veggies

     Many cultures around the world include lactofermented vegetables and foods in their diets.  Lactofermented vegetables are easier to digest, and in fact improve the general digestion when taken regularly in small amounts.  Vitamins and minerals are more available.  Carbohydrates are broken down and therefore require less insulin for digestion, making lactofermented vegetables ideal for diabetics.  These aren't the only reasons why I love them so......it's because they taste so delicious and are so satisfying somehow.  I am on a bit of a cleanse right now that involves eliminating sweeteners (sugar), yeast and gluten from my diet.  The best part of this diet change though is the emphasis on consuming more lactofermented foods and probiotics.  So I've been busy making up batches of homemade yogurt and fermented salads.  Right now I have a beet salad fermenting in my basement fridge.  I've never tried it before, so I am very excited for it to be done it's thing, which unfortunately is going to take about a month! It can be eaten before then, but the extra time gives it a chance to mellow out.  Good thing I still have sauerkraut in my fridge from about a year ago!  It's still good though.  I ate some this morning mixed with grated carrot, avocado, and umeboshi vinegar.  Great way to start the day!

LACTOFERMENTED BEETS with Napa Cabbage, Apple and Onion

Beets, with all their sugars, turn out a fierce fermentation.  It is good to add other vegetables such as the Napa in this recipe, or rutabaga or turnip, so that you are not using only beet.

Makes one half-gallon jar

 2 to 2 ½  pounds beets

 ½ pound Napa cabbage

3 ounces chopped apple

 3 ounces chopped onion

1 tablespoon plus 1 teaspoon sea salt

mustard seed to taste.  

Peel, wash and grate or shred the beets in food processor.  Trim and cut finely the Napa cabbage.  Put beets and cabbage into a big bowl with the salt, and press with your fist or a wooden stamper until the juice is flowing well.

Pack into your jar in layers, interspersing the apple, onion, and spices.  Be sure to leave at least two inches below the lid.  Put lid on jar loosely, and be SURE to put the jar into a pie tin.  Beets can run over the top of the jar since they have a vigorous fermentation.  Put the jar in a dark place in your refrigerator for one week.  Then wash the sides of the jar if needed, and keep in a cold place for another four weeks to mellow.  Keeps many months under proper storage conditions.

Real Deal BBQ

We love fire.  All winter we warm our home with a woodburning stove, and all summer we gather around the outdoor firepit.  We also love to cook outdoors on the fire using our grill from the gas bbq we rarely use now.  

This afternoon Scott and I decided tonight would be a good night to grill over the coals.  So as Scott finished up repairing out chimney for our winter fires, I got the campfire ready.  The thing with cooking over the fire is you need to get it going at least an hour and a half before you want to begin cooking.  You need a good base of coals, not flames so your food doesn't catch on fire or burn.

     Seeing as I had that lamb that I purchased this morning at the market, we decided on a menu of lamb with roasted potatoes and vegetables.

FIREPIT LAMB

Lamb Chops or Lamb Shoulder

Garlic

Fresh Rosemary

Fresh Thyme

Salt and Pepper

Olive Oil

Smash the garlic with the rosemary and thyme in a mortar and pestle.   Drizzle in some olive oil and salt and pepper.  Smear this all over your lamb.  Let rest while you get the firepit started.

FIREPIT ROASTED VEGETABLES AND POTATOES

Onion, Beets, Potatoes, Carrots, Parsnips, String Beans, Zucchini, Cherry Tomatoes

Cut all the vegetables in chunks.  Drizzle with olive oil, salt and pepper and fresh herbs (rosemary, thyme) and toss into a large cast iron skillet.  Cover with foil and cook on grill over coals.  Turn and stir often to prevent sticking and burning.  (About 40 mins)