Design

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.

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/f...

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 .. ...

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 tho...

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 f...

... 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,...