Creating memorable and healthy dining experiences.
Canning Strawberry Jam – johanna
October 10th, 2008 | Filed under: THE GARDEN
I bought a flat of strawberries at the Farmers Market over the weekend. I went to make the jam and remembered I did not have any pectin. This recipe written by Caroline Bates at Epicurious.com uses lemon juice instead of pectin. I managed to fill four 1/2 pint jars and 1 quart jar. My jam came out somewhat loose, but tasted so good.
3 lb. ripe strawberries
(4 1/2 pints), rinsed and hulled
4 cups sugar
1/3 cup fresh lemon juice
Special equipment: 4 half-pint canning jars with lids
Sterilize canning jars and lids. Wash jars in hot sudsy water and rinse. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water. Boil the jars, for 15 minutes from time steam emerges from pot. Turn off heat and let jars stand in hot water.
Just before filling them, invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize lids in boiling water 5 minutes.
Crush strawberries lightly with a potato masher in a 7- to 9-qt. heavy nonreactive pot. Simmer, stirring occasionally, 10 minutes.
Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes. Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam. It’s done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling. Ladle hot jam into jars, filling to within 1/4 inch of top. Wipe rims with a dampened cloth and seal with lids.
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 15 minutes, and transfer with tongs to a rack. Cool completely and store in a cool, dark place.
Rhubarb – johanna
July 11th, 2008 | Filed under: THE GARDEN
The ancient chinese believed the roots of the rhubarb plant contained medicinal properties. Today, however, the stalk is generally used in sauces and desserts. Rhubarb looks like a red stalk of celery. Unlike celery, rhubarb is sour and requires a generous amount of sweetener, which is why it is better known as the “pie plant”. While you can eat the stalk, the leaves are extremely poisonous if eaten. Keep them away from pets and children.
When choosing rhubarb look for a firm crisp stalk. To prepare, remove the leaves, trim the ends and cut into pieces just as you would a stalk of celery. Rhubarb can be used in sauces, chutney, compotes, pies, cakes and jams. Pair with another sweet fruit such as apples, raisins or strawberries. Any left over rhubarb can be cut up and frozen.
Recipes:
Strawberry Rhubarb Crumb Cake
Victory Gardens – johanna
June 1st, 2008 | Filed under: THE GARDEN
During World War II, people were encouraged to plant gardens to help sustain a restrictive food supply brought on by the war. Vegetable and herb gardens were cultivated in back and front yards, empty lots and apartment building rooftops, balconies and window sills. Major cities commandeered a portion of public parks to grow vegetables as an advertisement of support for the troops. The government, as well as Agricultural corporations such as Good Housekeeping, Beech-nut, Simon & Schuster, House and Garden Magazine, produced and distributed basic gardening booklets. In addition, a film titled Victory Garden on how to plant and care for a victory garden was made available. Topics included soil health, how to plant, when and what to plant, and how to tend to the plants and pest.
The food raised was shared between the gardeners’ families, friends and neighbors. Any surplus was canned for a later time. Victory Gardens produced up to 40% of all consumed food. The gardens contained vegetables such as beans, beets, carrots, peas, radishes, lettuce, spinach, chard, onions, cucumbers, parsley, squash, corn, parsnips, leeks, turnips, cabbage, brussels sprouts, broccoli, peppers, cauliflower, tomatoes, eggplant, endive, and rutabagas.
When World War II ended, the government dropped the campaign for planting a victory garden. However, there was a serious disadvantage in severing the program too quickly. In the summer of 1946, the agriculture industry still had not come back up to full production, which in turn created a food shortage. Fortunately for some, they continued to plant their gardens earlier that spring and were able to get through the difficult times.
GARDEN (ˈgär-dən) – johanna
April 16th, 2008 | Filed under: THE GARDEN
A garden is a great way to spend time as a family. There is a surreal satisfaction watching little seedlings grow and sprout into magnificent vegetation. Gardens can be anything you want to make them. You can build a raised garden or simply use pots or barrels. You do not need a large plot of land to have a productive garden. In fact, even if you live in an apartment building you can grow a garden. Gardens can also be incorporated into the existing landscape. Try using strawberry plants as a border.
When to plant what:
January: Onions, potatoes, spinach
February: Broccoli, cabbage, carrots, cauliflower, lettuce, radishes, onions, peas, potatoes, spinach
March: Broccoli, cabbage, carrots, cauliflower, watermelons, muskmelons, peas, potatoes, spinach, cucumbers, radishes, beans, lettuce, corn, tomatoes
April: carrots, radishes, spinach, beans, corn, cucumbers, watermelons, muskmelons, peppers, summer squash, winter squash, tomatoes
May: Beans, peppers, corn, cucumbers, muskmelons, pumpkins, summer squash, winter squash, tomatoes, watermelons
June: Beans, corn, celery, cucumbers, tomatoes, pumpkins, watermelon, muskmelons, peppers, summer squash, winter squash
July: Celery, beans, corn, summer squash, tomatoes
August: Broccoli, celery, cabbage, carrots, cauliflower, beans, lettuce, peas, radishes
September: Broccoli, cabbage, carrots, cauliflower, lettuce, onions, peas, radishes, spinach
October: Onions, peas, radishes, spinach
November: Peas, spinach
December: Onions, potatoes, spinach
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