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Archive for the ‘organic gardening’ Category

Life has kept me from blogging lately. A relative had some emergency orthopedic surgery that kept me away from home. I’m headed back there on Wednesday, but meanwhile I’m desperately trying to get caught up on planting. Mr. Homesteader has been keeping himself busy too. Take a look. Can you guess who’s coming to breakfast soon?
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There is no question that fall has come.  Actually, we had our first frost about two weeks ahead of schedule, at the beginning of October.  

I am extremely resistant to yielding to winter in the garden.  In case you hadn’t noticed, we’re still picking summer crops.  I used an old king-sized mattress cover for moving to protect my teepee, this year laden with trombetta squash and armenian cucumbers.  We picked several pounds after the first frost.

Sadly, a wind storm last week ripped off the plastic and collapsed the teepee.  I haven’t given up on everything else, though.  Last weekend was the real test, when temperatures plunged into the lower twenties.  Everything that stayed covered survived.  Tomorrow night, we’re expecting more freezing temperatures, but I’ve tucked in the garden and hope that it stays that way.  If so, we’ll keep harvesting for a few more weeks.

How do you let go of your garden as winter comes?  Do you have a ritual of putting the garden in hibernation?  Are you like me, trying to get that last tomato to ripen?

Copyright 2010 Ozarkhomesteader.

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Ozarkhomesteader's Pepper Jelly

 

Like a brilliant jewel, pepper jelly made with red chiles and cranberry juice tantalizes for fall feasts and Christmas presents.  I’ll post the full recipe in a couple of days.  It’s incredibly easy and oh-so-delicious with cream cheese and crackers, on cornbread, or even as a sweet-sour-and-hot drizzle sauce for chicken, fish, or vegetables or a dip for egg rolls, spring rolls, and other appetizers.

 

Perfect for Holiday Gifts

 

How hot do you like it?  Discuss.  🙂

Copyright 2010 Ozarkhomesteader

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I don’t remember having creamy tomato soup that often as a kid, but I do remember how comforting a can of Campbell’s could be as I moved out on my own and couldn’t afford much else.  Today creamy tomato soup still speaks comfort to me, but I quit that red can long ago in favor of brands that have fewer artificial ingredients.  The “natural” and organic brands are pretty expensive, so how about just making our own creamy tomato soup at home?  This recipe will let you use up some of that bushel of tomatoes that showed up in your CSA basket, that caught your eye at your local farmer’s market, or that mysteriously appeared in your garden or on your doorstep.

serves 2-3

Ingredients

  • 1/3 medium sweet yellow onion, diced (about 1/3 cup)
  • 1 tablespoon olive oil and 1/2 tablespoon butter
  • about 1 medium carrot (2 if the carrots don’t taste too carrot-y), diced (about 1/3 cup)
  • 2 1/2 cups (or more) of fresh or home-canned peeled tomatoes, as many seeds as you can removed (but keep the juice)
  • pinch of salt (more to taste after you cook everything)
  • pinch or two of sugar
  • tiny, tiny pinch of allspice or nutmeg
  • 1/2-2/3 cup whole milk (or more, to taste) or cream, if you’re feeling decadent
  • optional:  garnish with fresh herbs

In a non-reactive, heavy-bottomed pot with the lid on, sauté the onions over low heat in the olive oil and butter until the onions just barely start to color.  Add the carrots and let them get a little color too.  Remember to keep the lid on to retain the moisture.  Add the tomatoes, salt, sugar, and allspice or nutmeg and simmer the soup on low heat until the tomatoes start to break down and the carrots are soft.  Purée using a stick blender if you have one.  If you don’t have a stick blender, let the mixture cool a bit and then blend it in a stand blender or food processor or even run it through a hand-crank food mill.  Bring back to a simmer and add the milk.  Be careful not to boil after you add the milk, or the soup will curdle! Taste and add salt if needed.  Serve hot with a grilled cheese sandwich (or turkey-ham and cheese, like we used).

Have you developed a favorite comfort-food recipe?  If you serve tomato soup, what do you serve with it in your home?

Remember to check out the Homestead’s first ever giveaway.  You could win a Dutch oven, just for saying you’re interested.

Copyright 2010 Ozarkhomesteader.

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I started our summer squash late this year, but we’ve still ended up with bushels of it.  Last year I posted about summer supper squash pancakes, and earlier this year I offered a can-less version of squash casserole.  Of course, you can always sauté squash with onions, but why not go a little crazy and come up with a few more variations?

Earlier this week we had squash roasted with sweet onions, pimento pepper, a little chile pepper, and strips of turkey ham.  The recipe is simple; just cut the onions into chunky slices (half the onion and then quarter and separate into leaves), toss with a little oil, and give them a head start them roasting at 400 degrees F while you cut the squash into nice chunks, the pepper into dice or slivers, and the ham into strips.  Once everything else is prepped, toss it in with the onion, season to taste, and roast for about twenty minutes more.  You can sprinkle fresh, chiffonaded basil or another fresh snipped herb across the top.  I served ours as a side dish with spinach oyster soup, balsamic fig and bleu cheese salad, and crusty grilled bread.  My husband said he could easily enjoy the squash dish as the whole meal. Of course, this squash dish with that characteristic Southern drawl used a lot of squash, but I still had a lot more.

What to do?  How about squash stir-fried with Asian flavors?  This dish is still based on onions and squash, but it’s definitely different from traditional Southern squash.  Begin by slicing a sweet onion into thin slices.  Stir-fry the onions in a blend of walnut oil, peanut oil, or vegetable oil and a tablespoon or two of toasted sesame oil.  While the onions fry, cut your squash into chunks and sliver some crystalized ginger (yes, the candy ginger!), about two whole pieces per small squash (yielding a couple of tablespoons or three of slivered crystalized ginger).  Add the squash and crystalized ginger slivers to the stir-fry along with a splash of good soy sauce and, if you want, a splash of hoisin sauce.  Sit fry until a few pieces of the squash start get brown goodness.  I served our Asian-flavored squash with citrus-glazed broccoli and ginger-sesame salmon.  

What’s next?  I’m thinking squash with scallops and grits and perhaps some yellow squash muffins on the side, with cheese to make them a savory addition to supper.  I’m also planning on trying the squash relish that reader Regina posted for me in the comments of this squash post.  And this fall without a doubt I’ll be making some squash dressing to go with chicken or turkey.

How do you use your squash bounty?  What’s the weirdest thing you ever did with squash that tasted good?

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(Just because it’s Wordless Wednesday for me, it doesn’t mean you can’t leave comments.)

Copyright 2010 Ozarkhomesteader.

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Over the past week, a pile of tomatoes accumulated on our kitchen counter.  They were tasty and ripe, but a lot of them were also ugly.  Some of them had split, while others had fallen victim to tiny predators, which took bites out of each tomato and moved on to the next.  I didn’t have quite enough tomatoes to justify a canning session, but I had to use the tomatoes before they went bad.  I’d just cut off the parts that had already been compromised.  I needed a recipe for a pile of tomatoes, something other than marinara sauce.

Regular readers may recall that I fell in love with the concept behind the cookery school at Ballymaloe, an Irish estate.  Ballymaloe focuses on using fresh, local, seasonal ingredients.  Studying at the school is not in my budget, but buying Darina Allen’s cookbook was, as I described in April.  Since I got the book, I’ve used it as much for tips on breaking down whole chickens as I have for the recipes, but a recipe for tomato and pecorino tarte tatin caught my attention as I contemplated my pile of ugly tomatoes.  I ended up using Allen’s idea–baked tomato in a nice crust–rather than the recipe, so what I present here is my adaption, a right-side-up pie rather than an upside-down tarte tatin.  This tart makes a rich side dish with a light dinner but can also be an appetizer on its own or a tasty leftovers breakfast.  And you can make it without heating up your house if you use your toaster oven.

Filling Ingredients for an 8-inch cast iron pan

  • 1/4 sweet yellow onion, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • about 5-6 cups peeled, chopped fresh tomatoes, preferably a mix of paste and slicing tomatoes; okay to use cherries too, but they’re a lot harder to peel!
  • 1 teaspoon salt
  • optional:  1/2 teaspoon sugar
  • 1/2 red onion, thinly sliced (okay to use the yellow onion, but then your pie won’t be quite as pretty)
  • tiny bit of olive oil
  • 2-3 slicing tomatoes, sliced thinly
  • 1 1/2 ounces manchego or other sweet, hard cheese, like a dry, aged cheddar
  • several fresh basil leaves, chiffonaded

Crust Ingredients

  • 1 1/4 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup cold butter, cut into bits
  • optional but really tasty!:  handful or two of toasted pine nuts
  • 1/2 cup plain, nonfat yogurt
  • flour for rolling

Begin by sauteing the chopped onion in the olive oil and butter in a heavy-bottomed non-reactive pot (e.g. aluminum-bottomed stainless steel) while you prep the chopped tomatoes.  When the onions just barely start to caramelize, add the chopped tomatoes, salt, and sugar.  Cook uncovered over low heat, simmering until the tomato and onion mixture is reduced to about 1/3 or even 1/4 of its original volume.  The consistency should be like jam, close to tomato paste.

Meanwhile, roast the thinly sliced red onion with a little oil in your 8-inch cast iron pan for about 15 minutes at 375 degrees F.  Set aside the roasted, now caramelized onions.  We’re going to need the pan.

You can make the pie crust while the tomato jam cooks down and the red onions roast.  Put the flour mixed with with salt and leavening and cold, cut butter in a medium-sized bowl.  Cut the butter into the flour, using a pastry cutter or fork.  Once you’ve cut in the butter, creating a mealy mixture, mix in the toasted pine nuts, breaking them with the pastry cutter.  Now stir in the yogurt, just until you’ve formed the dough. Do not overwork pastry dough! Wrap the dough and chill for a few minutes.  When the tomato jam is ready, flour a clean surface and roll out about 2/3 of the dough and use it to line your 8-inch cast iron pan.  (Save the rest of the dough, well wrapped, in the refrigerator.  We’re going to use it for sweet apple turnovers!) Pre-bake the crust at about 375 degrees F for 15 minutes, covering the crust loosely with aluminum foil to keep it from over-browning in the toaster oven.

Now let’s fill!  Using a fine grater or even a microplane, grate a thin layer of cheese over the baked crust.  Spoon on about 1/2 of the tomato jam.  Add a the slices from one tomato and a little more cheese.  Put on a little more tomato jam, add more slices, and then sprinkle on the roasted onions.  Add more tomato slices, the basil, a little more jam, and the rest of the cheese.  Bake at 375 degrees F for 15-20 minutes, covering loosely with foil to avoid over-browning the crust.  Let cool briefly and then slice and serve.

Would you like to make a 10-inch tart instead?  Simply prepare 50% more of all of the filling ingredients and use all of the pastry dough.

Do you have a favorite savory vegetable pie that you make or had somewhere?  What do you do with your ugly tomatoes?

 

Copyright 2010 Ozarkhomesteader, including photographs.  All rights reserved.

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