Feeds:
Posts
Comments

Archive for May, 2010

I got a much later start on my garden this year, thanks to surgery that kept me from picking up a shovel for several weeks.  I’m shovel-ready now, and, my stars! is it hot out there!  Still, with a break every hour or so (I’m on one now) I know that I’ll get the garden set in no time.  I also am removing the weeds that choked the garden in my absence, one section at a time with black tarp.  That too is sweat inducing as the heat radiates off the tarp, but it hurts the weeds more than me.

In a twisted way, I love the heat of a Southern summer.  I love getting in a car that’s been closed up, to feel the heat hit me like I’m climbing into an oven.  I guess it’s our version of a sauna, only we sweat everything out in the summer, not the winter.  I also know that the sweat of my brow will get me what I want:  homegrown, organic vegetables that are so fresh they go from garden to table in minutes.  And I take a shot of pickle juice when I get overheated, miraculously perking me up.

Right now while I am digging for summer, we’re savoring the harvest from our winter gardening.  We’ve been feasting on English peas, snow peas, cabbage, carrots, beets, radishes, broccoli, turnips, lettuce, mustard, and lots of over-wintered herbs.  It’s wonderful to sit down to a meal where all the veggies in the cole slaw came from a few feet from the kitchen window.  Unfortunately, all this digging means less time for writing here . . . .

Read Full Post »

We went from unusually cool weather to dramatically (and unseasonally) hot weather in the second half of last week.  As a result, I found myself doing emergency harvesting of lettuce and other cool season crops, but I also got to see this lily burst into bloom.  I couldn’t resist sharing it with you.With this early heat has come a lot of humidity, like a giant’s warm, moist breath very time you walk outside.  That brought us critters, though, that might stay closer to the creek ordinarily, like this baby Ozark Zigzag salamander.  No, really, that’s what it’s called.  The photos are blurry because it was so tiny and I was so close.Can you see the little salamander on the big thumb?  Maybe that’s the giant whose breath I keep feeling.

No, that’s my husband’s hand.  The salamander must be really tiny.

Don’t worry; we set him free in a safe location near where my husband found the little guy.

Copyright 2010 Ozarkhomesteader, including photographs.

Read Full Post »

For years we’ve understood that we need to eat several servings of fruits and vegetables every day, but I know that even with our attempts at healthy eating we don’t always hit the target number.  Breakfast is a great time to add more fruits and vegetables to your meal.  Today we enjoyed vegetable-filled migas with a side of local, organic strawberries and local, organic yogurt.  We’ve started the day a few servings of fruits and veggies ahead.

I first had migas on a trip to Texas a few years ago.  My understanding is that migas evolved first in Spain and then in the New World as a way to use up leftover bits–crumbs, as migas means in English.  Today we had migas with turkey sausage, although you certainly could make the dish vegetarian by leaving out the sausage.

Basic ingredients

  • finely sliced onion (I used leek because I had it on hand and because I like the milder flavor with eggs)
  • optional:  turkey sausage
  • sliced hot pepper (or sweet pepper if you have no tolerance for hot)
  • sliced or chopped tomato
  • optional:  baby summer squash, sliced and cut into chunks
  • fresh sage leaves, thinly sliced
  • oregano, thinly sliced
  • eggs, beaten with a splash of water
  • cheese to garnish
  • corn tortilla, cut into thin strips and then tossed with oil and baked until crispy (or fried)

sides:  salsa, tortillas for wrapping

Begin by  either toasting or frying the corn tortilla strips after tossing them with oil.  Set aside, out of the oil, until you finish the rest of the dish.  Saute the onion or leek and then brown the sausage, if you are using any.  Add in the sliced chiles, and after everything has cooked a few more minutes, add the herbs, squash, and tomatoes.  Last, pour on the eggs.  If your pan was hot to start and you are using heavy cast iron, you can probably turn it off now and count on residual heat to scramble the eggs.  Add salt and pepper to taste.Shred on a little cheese (cheddar, Monterrey jack) and spoon the migas onto serving plates.  Sprinkle with tortilla strips.  Serve with salsa and, if you want, tortillas for fork-free consumption.  Eat.  Enjoy.  

Read Full Post »

Regular readers know I’m all about using what we grow here, in season.  Fortunately, some foods stay seasonal months after you’d think possible, such as the butternut squash that I picked in early November and kept in a cool room for winter, preserving it for our use last night.  For dinner we ate roasted  butternut squash, beets, onions, leeks, and shittake mushrooms served with Italian sausage and a sprinkling of goat cheese over a bed of whole-wheat fusilli pasta, cooked al dente.  The roasted butternut squash and goat cheese almost melted in the pasta to create a creamy, chunky, buttery sauce.  The beets provided glorious color and a caramelized sweetness.  Fresh herbs and Italian sausage rounded out the dish.   As always, we went organic with everything we could–in this case, everything.

Here’s what we used; you could change quantities to fit what you have on hand.

  • 2-3 large freshly dug beets, rough parts peeled off and quartered
  • 1 small butternut squash, peeled, seeded, and diced
  • 1-2 leek bottoms, cleaned (sliced lengthwise) and sliced across the grain
  • optional:  1  small, sweet onion, quartered and sliced (if you don’t have leeks)
  • 1 teaspoon or so finely chopped or dried Italian herbs (rosemary, oregano but probably not basil for this dish)
  • olive oil
  • butter
  • optional:  splash of balsamic vinegar
  • 1 cup or more of shittake mushroom tops, halved and then sliced  (other mushrooms will work too, but you may want to alter the roasting time)
  • 1/3 pound Italian sausage
  • 1 sweet or hot Italian pepper (ours came from our garden by way of the freezer), sliced
  • optional:  red pepper flakes
  • 3/4 – 1 dry cup whole-wheat fusilli pasta (or other hearty curly pasta that will retain its character in the face of other flavors)

Begin by preheating the oven to 375 degrees F.  (You could go to 400 degrees F, but only if you are using more, smaller beets, and then you’ll need to reduce total roast time to 20 minutes.)  Lightly coat the bottom of a heavy pan with olive oil and butter.  (I used cast iron–big surprise, right?)  Spread on your beets, squash, leeks and onions, toss them with the herbs, a little more olive oil, salt and pepper, and, if desired, the balsamic vinegar.  (You can also save this ingredient for later or leave it out altogether.)  Roast these vegetables for 20 minutes and then add the shittake mushrooms and roast for 10 more minutes.  Meanwhile, brown the Italian sausage and crumble or slice it and then keep it warm with the red pepper slices.  Pump up the heat with red pepper flakes if you want more spice.  As the sausage and peppers cook, prepare the pasta in boiling water.  Everything should be ready at about the same time–approximately 35 minutes after you started prepping the vegetables.  Put the drained fusilli in bowls and then add the sausage with peppers and the roasted vegetables, tossed with balsamic vinegar if you didn’t use it earlier.  Sprinkle the goat cheese on top.  As you eat, the goat cheese and butternut squash will start to meld with the pasta.

Vegetarian option:  substitute seasonal beans or seasoned garbanzo beans for the sausage!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.

Read Full Post »

. . . a rustic pasta recipe.  Come on back and see it in detail.

Copyright 2010 Ozarkhomesteader, including photographs.

Read Full Post »

Several years ago a friend whose mother had been in the antique business told me he had a rustic chicken coop that I could re-purpose.  I was skeptical but went to see it.  It wasn’t a chicken coop.  It was a six-bay nesting box that had been thoroughly cleaned and varnished.  I was immediately taken with the piece and decided to purchase it for the princely sum of $15.  I cleaned the piece up a bit more and then tried it out in various locations and for numerous uses.  My favorite was displaying antique quilts in them.  Unfortunately, right now it is not in an ideal location for you to see the rustic beauty and convenient service of the piece, but I’ve included one close-up shot.

I’m thinking a lot of nesting boxes today because we have discussed getting chickens as soon as we get back from our summer vacation.  Imagine my surprise when fellow blogger Polly’s Path told readers that Georgia Farm Woman is having another nesting box giveaway!  Oooh, if I win I can start my chickens for sure late this summer!  Of course, now that I’ve told you, Georgia Farm Woman could have lots more entries for the giveaway.  Go ahead; check out these great modern nesting boxes.  I hope one of us wins!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

Read Full Post »

Today, after a few days away from the homestead, I picked a bounty of English peas.  They were mighty tasty, even though all I did was a 1950s simmer in salted water with garlic and herbs.The only problem I see with a bounty of English peas is the apparent waste of the pods that are left after you shell.  After reading that Darina Allen makes the ordinarily inedible pods into a pureed soup, I decided to use mine for a frugal pea-pod pesto for scallops.

The process is too simple to write it as a recipe.  I had two or more cups of fresh English pea pods, peas removed.  I started by sauteing crushed garlic in a little butter and olive oil.  Then I added a little water to keep the garlic from burning  plus the pods and the juice of half a fresh lemon and let everything steam.  Next I pureed them.  Then I strained them and added a little potato flour (about 2 teaspoons), a little milk (a splash), and about 1/4 ounce parmesan cheese and brought the mixture to a simmer to thicken it.  I spooned it over scallops that I sauteed in butter and olive oil with sherry to deglaze the pan.  I had visions of a bright green sauce, but that’s not really what I got.  It was still tasty, and I’ll bet your pea haters will love it if you don’t confess the sauce’s origins.  Here the scallops and pea-pod pesto are pictured with a baked potato, a pile of peas, and a salad of red romaine lettuce with diced figs, olives, and toasted slivered almonds.

Read Full Post »

Tonight we had huge noodle bowls for dinner, relying on fresh produce and poultry from our back yard or Conway Locally Grown.  These noodle bowls are packed with veggies, spice, and cooling coconut milk (which, alas, is not local at all).  Unfortunately, after I planned the dish, I discovered that my neglected fresh ginger was no longer fresh, so I found other ways to get ginger flavor.  If you have fresh ginger, by all means grate it and use it.  Use a wok for this one-pot meal.

Ingredients

  • 1/2 lb. boneless, skinless chicken breast, cut in half lengthwise and then thinly across the grain
  • 1/4 cup Sriracha or homemade pepper sauce
  • 2 tablespoons sherry
  • 2 tablespoons extra-ginger ginger beer
  • natural soy sauce
  • walnut oil (or peanut oil)
  • toasted sesame oil
  • 2 small carrots, cut into pennies
  • pickled ginger juice
  • broccoli (garnish)
  • pea pods (a couple of cups)
  • big pile of shittake mushrooms, sliced
  • 2 baby bok choy heads, trimmed and cut diagonally
  • optional:  splash of hoisin sauce
  • 2 big pinches dried ginger
  • 2 red peter or other hot pepper, seeded if you want, and then sliced thinly
  • leek bottom, cut in half lengthwise, cleaned, and thinly sliced
  • broccoli florets
  • handful per person of prepared Thai rice noodles (like very white fettucini)
  • 1/2 can to 1 whole can coconut milk (light okay)

Method

Begin by marinating the sliced chicken in the Sriracha, sherry, ginger beer, and a splash or two of soy sauce.  While the chicken gets nice and spicy, prep your vegetables.

Wait–where are the snow peas?  Oh, here they are!

In a good wok over high heat, pour in a little of the nut oil, add your carrots, and pour on a tablespoon or two of pickled ginger juice.  Stir-fry the carrots until they get tender and maybe have a little caramelization on a few. Most of the liquid will have cooked off too.  Distribute the carrots in the bowls you’ll be using for eating.  Next, add a little toasted sesame oil, the snow peas, and a splash of soy sauce to the wok.  You can add a splash of water too if you want, but make sure it all cooks down.  Stir-fry the snow peas until they are tender.  Portion them out in your eating bowls to one side.

Now it’s time to stir-fry the shittake mushrooms.  Add a tiny bit of oil to the wok and toss in the mushrooms.  The mushrooms will give up a little liquid; that’s good, as it will help them cook.  Help them a little more by pouring in another splash of pickled ginger juice.  Is most of the liquid cooked off?  Out of the wok they go and into the bowls!   Be sure to put them in the half where you didn’t put the snow peas.

Next toss in the sliced bok choy with a little more nut oil and some of that ginger juice.  If you have it on hand, add a little hoisin sauce.  As the liquid cooks down, find a spot in your bowls for the bok choy.

Next up are leeks and chile peppers.  We just had a few florets of broccoli, so I added them in here.  Same story–different verse. Use a little oil.  Add a little more ginger juice if you think they need it.  Add in the prepared rice noodles and stir-fry to combine.  Plop in the bowls.

Last is the chicken.  Taking care to get chicken but little marinating liquid, add the chicken to the wok and stir-fry until the liquid is cooked down.

Now pour in 1/2 can to a whole can of coconut milk and heat until it gets bubbly.Distribute the chicken in the eating bowls and then pour on the coconut milk, which is now conveniently infused with all of the goodness that you stir-fried through the whole prep.  Yes, we just used coconut milk to deglaze the wok.

Eat.  Enjoy.  Since we separated the elements as we stir-fried them and again going in the bowls, you can get a different mouthful of flavor each time you dive into the bowl and pull out a morsel.  Use chopsticks for the most fun, with a soup spoon to get every tasty drop in the end.

Variations

This dish would be delicious with cilantro or Thai basil on top, but, alas, we had neither ready to pick right now.  We also sometimes use Asian eggplant in this big bowl of yummy, but we don’t have that yet either.  Feel free to substitute shrimp for the chicken.

What’s the largest number of local produce and protein that you’ve managed to get in a single dish?  Do you cook a similar pan-Asian dish?  Do tell!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

Read Full Post »

I hesitate to post this new recipe for fear of backlash (it’s much too easy!–so easy a grade-school kid can make it), but when the heat moves in, I like to get out of the kitchen fast, and this recipe will let you do that.  It’s not a traditional cheese sauce with a white-sauce base, but it will be creamy, good, and versatile.  You’ll need a one-cup microwave-safe measuring cup like Pyrex.

  • one big butter knife-ful of cream cheese, a bit less than 1/4 cup
  • about 1/4 cup milk (can add more later if needed)
  • 2 tablespoons (or more if needed) of grated harder cheese like aged cheddar, swiss cheese, manchego, or parmesan–or a combo of cheeses like these.  Do not use Monterey Jack, Mozzarella, or similar cheeses.  They do not melt well.

Put the cream cheese in the measuring cup and pour on the milk.  Microwave for 1 minute.  Stir and stir with the butter knife to incorporate cream cheese.  Microwave 1 minute more on low (30% power) and then let the mixture sit a minute or two if it’s not mixing well.  Now stir in the grated cheese.  Keep stirring. Microwave it again in 1-minute increments at 30% power  and stir until all of the cheese is integrated and the mixture is really creamy.  Use for a mac’n’cheese base, quick alfredo sauce, with jalapenos and salsa for queso–you name it!  Dress it up with hot sauce, curry, or nutmeg and kirsch.

Read Full Post »

We’ve had more unseasonably cool weather.  Today the temperatures struggled to get out of the 50s F, when ordinarily we’d be at least 80 degrees F for the daytime high.  These cool temperatures make me rethink both kitchen and garden.  Tonight for dinner, for instance, I served up a variation on Thanksgiving, with my treasured frozen turkey stock enriching both dressing and gravy, chicken leg quarters roasted with rosemary and apple cider (see below), green beans with onions and crumb topping, and cranberries cooked with apple cider and maple sugar.  Ordinarily at this time of year, I wouldn’t be heating up the house with this much cooking, but the cool temperatures made it the frugal thing to do.  I worked on cleaning out the freezer at the same time.  And oh my stars, the whole house smells like rosemary and roasted poultry now!

In the garden temperatures like these make me wonder if I could plant another crop of lettuce.  I know it’s risky, so I content myself that if I cut off the heads of some leaf lettuce and they grow back, we’ll have more than enough lettuce until hot temps make that crop untenable.  I checked NOAA.  Are we in a La Nina pattern now?  I can’t tell.  La Nina could change all of my garden plans, bringing extended spring to Arkansas summer.

Weather is why agriculture has always been a gamble and always will be a gamble.  If you want to feed yourself (or a nation), you must always be prepared for the unexpected.

Roasted Rosemary Chicken Quarters

  • 2-3 chicken quarters, skin on
  • olive oil
  • salt and pepper
  • 3-4 large sprigs fresh rosemary
  • 1/2 sweet onion, cut into slivers
  • 1/2-1 cup apple cider (or 1/2 cup cider vinegar and 1/2 cup cider if you want to make gravy–see option below involving potato flour and whole-grain pastry flour)

Preheat oven to 325-350 degrees F.  Salt and pepper the skin side of the chicken quarters.  Heat enough olive oil to coat the bottom of a cast iron pan (with lid!) that’s big enough to hold your leg quarters, tightly.  Brown the skin side of each quarter over medium-high heat, salting and peppering the non-skin side as you brown the other side.  When the quarters are browned, turn off the heat, put the quarters non-skin side down on top of the rosemary sprigs.  Spread the onions on top.  Pour on the apple juice (and cider, if you want), and put on the lid.  Bake for about an hour.  The recipe is so simple, but the flavor and moisture in the chicken could not be much simpler.

Gravy Option

If you want to make gravy with what’s in the pan, toss 1 tablespoon potato flour with about 1 tablespoon whole-wheat pastry flour with the onion slivers before you put them on the chicken.  Toss on the flour mixture with the onions.  When you pour on the cider, be sure to pour it over the onions, so that you moisten the flour.  By the time you get done cooking, you’ll have gravy.  Seriously, the gravy really is going to make itself.

By the way, this chicken works really well in a Dutch oven for camping!  I won a Dutch-oven cookoff last fall with a similar recipe.

Copyright 2010 Ozarkhomesteader.  All rights reserved.

Read Full Post »

Older Posts »