Archive for the ‘vegetable gardening’ Category

4 Feb

More on Carrot Steaks

Posted by wooddogs3 in cooking, edible landscaping, farmers market, front yard gardening, home food production, Uncategorized, urban homesteading, Vegetable dinners, vegetable gardening. Tagged: , , , , , , .

A few days ago I wrote at some length about purple carrots and you can find that post here.

Today I want to talk about the common orange carrot which I also grow, for its vivid color on winter plates as well as flavor and nutritional value.
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I don’t grow the tiny baby carrots. My preference is for the immense Chanteney-style variety Autumn King. I plant them at some point in May and let them grow all summer. By late fall they have reached the proportions shown. They are very tender and flavorful as long as they get enough regular watering during the growing season. I store them for winter by doing exactly nothing. They stay right where they grew. This works because this variety is quite hardy and because I live in a relatively mild climate where the ground doesn’t freeze more than an inch or so deep, and I can break the frozen ground with a shovel when I want to harvest. Dig up at will, scrub, and eat. In colder climates further protection would have to be given. I would experiment with putting straw bales a layer or two deep over and around the carrot bed rather than fuss with a root cellar. Readers in colder climates, please let us know what methods you like
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For cooking, I’m very fond of the carrot steak method that I wrote about yesterday as well as other, more conventional methods. The immense Autumn King can be sliced into carrot steaks that are about the size of  porterhouses. They can be seasoned in a lot of different ways. My default seasoning is olive oil and salt for the grilling or pan-grilling, then a glaze of thyme butter before eating.  It has recently occurred to me, though, that Carrot Steak Tandoori could be really wonderful. The only carrot dishes that I really dislike are those that are sweetened. Carrots are loaded with natural sugar and don’t need any added. Just let them shine.

If there are leftovers, carrot steaks are wonderful brought to room temperature, sliced into julienne, and dressed with a good vinaigrette.

I have often read that carrots left in the ground become woody. I have found this to be true only if they are left there until they resprout in the spring. So any carrots that are left when new tall green fronds start to emerge go to my goat and not to my kitchen. She couldn’t be happier. If you are goatless, chickens will scarf up carrots if they are chopped up finely in the Cuisinart. A carrot is also a necessary ingredient in the broth pot and woody cores don’t matter in that context.

15 Jan

Kitchen staples: the pantry (and freezer) of the low-carb home

Posted by wooddogs3 in cooking, farmers market, home food production, kitchen staples, mushrooms, Uncategorized, urban homesteading. Tagged: , , , , , , , , , , , .

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There are ingredients and seasonings that I have to have on hand at all times or I get nervous. With them, I’m ready to make a meal out of whatever foodstuff comes to hand. All such lists are intensely personal and idiosyncratic and I make no claims for universality, just usefulness. Due to my very low-carb eating, staples like pasta and flour aren’t on the list for me.

1. Really good fresh olive oil. Olive oil oxidizes fairly rapidly and, in my opinion, should not ever be used if more than a year old. Rather than take chances on freshness, I belong to the Fresh Pressed Olive Oil club; every three months they ship you three (or more if you choose) bottles of olive oil guaranteed to have been harvested and produced within the last 3 months; sourcing from the Southern Hemisphere as well as more traditional source areas makes this possible. I have belonged for years and hope they go on as long as I live and cook. A wide range of olive varieties and oil styles is represented. Pour it over cooked vegetables, dress salads, drizzle it on meat dishes, use as a base for a sauté of veggies. The Cretans and Ikarians thrive on it and so can we. I also keep oil-cured olives around at all times for their meaty umami belt in mixed greens.
2. Red Boat fish sauce. This is not only the best fish sauce available for Asian cooking, but pinch-hits very nicely for Italian colatura (garum.) A dash in vinaigrette gives a wonderful savor.
3. Dried mushrooms. I keep dried shitake, maitake, and porcini on hand at all times, and others at times as the mood takes me. With them, I am always prepared to add texture and flavor to cooked veggies, give a fitting garnish to a good piece of meat by soaking and sautéing them, or make a really good soup on short notice. I am ketogenic and don’t use flour, bread crumbs, or any other starch product, so I intend to try grinding them to powder and using them to “bread” and fry chicken, but that’s still on my to-do list.
4. Eggs. The best eggs I can get. Most of the time I have eggs from my own chickens, and in midwinter when my hens take a rest, I buy from a local co-op. Beyond the obvious omelet, frittata, and scramble, a fried egg is a wonderful way to make vegetables into a complete meal, and egg yolks are a wonderful velvety thickener for sauces.
5. Grass-fed butter. Grass-fed because it’s better for the cows and the planet as well as for me. Butter because there is nothing like it for improving flavor.
6. Coconut milk, which in my book is a joint pantry item with Hand brand Thai curry pastes. On days when I am short of time, energy, and verve, I can pick up some fresh fish or thaw a couple of pastured chicken thighs, soak and slice a few shiitakes, and pull together a healthy meal in under twenty minutes.
7. Freezer item: Wild-caught Alaskan salmon. I pay whatever I have to pay to get good fish, and I always buy Alaskan because their fisheries are well managed. The fillets are thin and thaw rapidly when I haven’t thought ahead about dinner. After a workday that ran later and harder than I expected, I’ve been known to take a frozen fillet still in its vacuum seal into the hot tub with me. Fifteen minutes later, I feel rejuvenated and the salmon is ready to cook.
8. Freezer item: homemade broth from grassfed beef and pastured chickens. I have written at length elsewhere about homemade broth. I really feel that nothing else will do as much to instill food thriftiness and improve your soups and sauces.
9. Nuts of various kinds. Almonds and Macadamias always, others here and there. Because they taste good and you can run for hours on a handful of them if you need to and they add flavor and crunch and specialness to all kinds of dishes.

10. Freezer item: blanched and chopped greens. Mine are a mixture of whatever was fresh and vibrant in the garden and field on any given day. If I had no garden and didn’t forage, I would use mixtures of spinach, chard, and Tuscan kale, and blanch and chop them and vacuum-seal before freezing. I find that I eat a lot more greens if I have them available in a handy form, and can make horta or whatever in a matter of  ten minutes rather than having a more prolonged process to go through.

11. Good red wine. Because life contains joy and is worth celebrating.

12. Very dark chocolate. Because see #11.
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11 Jan

My 200th post: Celery, Nose to Tail

Posted by wooddogs3 in Cook's treat, cooking, edible landscaping, farmers market, front yard gardening, greens, herbs, Ketogenic diet, Nose-to-tail vegetables, urban homesteading, vegetable gardening. Tagged: , , , , , , , , .

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My WordPress dashboard brought to my attention that I have been yapping endlessly about home food production for 199 posts. Naturally, I decided to make my 200th post about a green vegetable, the very thing that I am forever droning on about.
I never tried growing celery because I never ate that much of it. I crunched an occasional stalk, and as a homegrown Louisiana cook I cooked it in the mirepoix that begins so many Cajun dishes, but a bunch a year pretty much met my needs. Then last spring I noticed that a supplier had celery plants at the same time that I noticed I had a bed about to be empty. So I ordered a dozen plants as a lark.
As it turns out, celery is highly versatile in the kitchen as well as easy to grow. It needs your best soil and some elbow room, and here in the desert it has to be watered regularly. Given those conditions it will grow into a wonderful mound of greens.
For general snacking, stalks can be harvested as soon as they’re big enough. Break or cut near the base, but don’t damage the plant. The stalks are a little less tender than grocery store celery, and also a lot less watery and have a full delicious flavor of their own. I snacked away about four of my twelve plants and had eight big plants left by fall. After several frosts when the rest of the garden was over, the celery was green and robust and I finally got around to harvesting it. I never blanched the plants. Blanching produces lighter, yellower, and more tender stalks, but it is also a fair amount of trouble and I am as lazy a gardener as there is.
I cleaned the stalks thoroughly and cut them in 1/2″ cross sections and sautéed them in batches in very good olive oil. I thoroughly enjoyed eating them as a green vegetable, with salt and bits of fried guanciale on top. I froze a lot in vacuum-sealed bags to eat this way and to use in mirepoix and soup all winter.
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I was left with a counter full of the upper halves of the plants, all thin stalks and dark green leaves. I sorted out the pale self-blanched leaves in the middle, ate some dipped in olive oil as a cook’s treat, and refrigerated the rest for use in salads.
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I was left with heaps of dark leaves like the ones toward the top of the picture above. I am not one to waste leafy greens, so I cut them in the same half inch cross sections, leaves and all, and sautéed them in olive oil until cooked. I put a bit of the cooked tops in a skillet with more olive oil and added a chopped clove of garlic, some salt, several chopped black oil-cured olives, and a squeeze of lemon to make a Horta of pure celery leaves. I ate it with crumbled feta and greatly enjoyed it, but have to say that this is a bitter green and probably only real greens-lovers will enjoy it. But when I made a horta with celery tops as about a quarter of the total greens and used milder greens to make up the bulk, I was surprised how much the bitter leaves added to the savory nature of the dish.
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I sealed and froze the rest of the cooked tops and am using them with my frozen lambsquarters and amaranth to make horta that meets with general approval. I think that a bit of the pure celery-top horta would be good as a sort of herb salad next to roast duck to cut the richness, but I haven’t tried it yet.
I want to say once again, when cooking leafy greens, don’t be afraid to cook them. I often find the stronger greens tough and revolting when lightly cooked but delicious with 10 or 15 more minutes on the stove. As long as you are sautéing there is minimal nutritional loss. The thing I no longer ever do is blanch them and toss out the blanching water. If a sauté method isn’t appropriate, I blanch in a very small amount of water with frequent stirring, sort of half-steaming in effect, and drink the bit of water after it’s been drained off and cooled.

Just as a point of interest, a phytochemical found in celery called luteolin is being studied for neuroprotective effects. If true, one more reason to eat your celery, and your green veggies generally. You can find an abstract here.

18 Dec

2015: Things That Worked

Posted by wooddogs3 in cooking, edible landscaping, front yard gardening, greens, home food production, urban homesteading, vegetable gardening. Tagged: , , , , , , , , .

The long nights this time  of year are perfectly suited for curling up with seed and nursery catalogs, the most exquisite pornography available  and about as realistic as most pornography.  It’s also the time of year when I look back over what worked and what didn’t during the growing season.  So here are some things that worked, and some things that didn’t. Your mileage may vary.

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Silene, also known as bladder campion, always works. It is a common weed in many places, but not in my area, so I had to seek out seed and get it started. Treat it as a perennial and give it a spot where it can establish itself. The flavor of the young leaves is a very muted version of green peas, and the young stocks are tender. It is not exciting in flavor, nor is it a specially productive, but it is wonderfully available in latest fall and earliest spring, when little else is still thriving. It loses most of its volume when cooked, and I mostly use it in salads.
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Sour cherries worked. My dwarf tree is five years old now and bearing nice crops. From that one small tree I made several cobblers and a full half-gallon of cherry liqueur. The tree also adds to quality-of-life, because in summer sunlight when hung with its hundreds of bright enameled fruits, it is beautiful enough to take your breath away.
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All the lettuces from Wild Garden Seeds worked. Their devotion to trialing their own crops really shows. Every lettuce variety and all the mixtures that I have tried from them have been wonderfully successful. Choose the size and color of lettuce that you want, and they will have something to suit your conditions.
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Grafted eggplants worked. The grafted tomatoes grew beautifully but so do my other tomatoes. The grafted eggplants, however, bore more fruit than ungrafted by a large margin. I consider them Roth the expense and I’ll be planting them again.
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I put in some celery plants as a lark, and I’ll be planting more next year. They need the richest soil you have and some extra water, but they are sturdy and offer delicious crunching and cooking when the rest of the garden is going to sleep for the winter.
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Goji berries worked. They need some extra water but not a lot, and the berries are pleasant out of hand and in salads. They offer maximum antioxidants for minimum carbohydrates.
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Rattlesnake beans worked. They are hard to stop. The pods have a very good flavor if picked young but do need stringing, no matter what the seed catalog says. They get quite tough as they age, so pick them over every day or two.

Every year I try some new things, and some work out and some don’t. In most cases a failure only means that you’re out a few dollars’ worth of seeds, so garden boldly.

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