Foraging in my Yard

It has been a while since I had time to work on my blog, which was a sadness.  But now Summer has begun and with it a bit more flexibility in my schedule.  For the past few days, I found myself awake at 4:30 AM, not able to fall back to sleep, but not thinking about lesson plans or Student Growth Objectives, which is a nice change.  Instead I was thinking about blog posts, berry picking, staking tomatoes, and what to do with the mint that had gotten out of control!

Clearing Space

I have two varieties of mint growing on the side of my house: peppermint and spearmint.  They seem to get along with the raspberries, but this year, when I went out to start picking, I couldn’t get down the rows because the mint was out of control.  I started pulling it out and ended up with three enormous bunches of mint.  It hurt my heart to just throw them in with the chickens, and then I had the “A-ha” moment: tea.  This was way too much mint to put in my dehydrator, so I just tied it up to my clothes line.  I took it down at night and hung it back out the next day.  It took three days until it felt like it was really dry.  Then I just stripped the leaves from the stems and stuffed them in a jar.

This coming winter, I will happily drink mint tea from these dried leaves.  It also makes a nice iced tea, but I generally use the fresh mint for that in summer, since we have so much.

Storage Space

The fun part of this is that all of that mint, when dried packed into a quart jar.  In the winter, when I use the mint, I will put it in the mini-prep (a small food processor) to chop it up and release the oils from the leaves. Otherwise, I think it has a little bit of a “grassy” taste.  Sometimes I will mix it with loose black tea; sometimes I just make the mint.  Other dried herbs that make a nice tea with mint are lemon balm and chamomile.

This time of year, a lot of perennial herbs, like mint, sage, and oregano are going a little crazy.  Cut them back before they flower and dry them.  Any dried herbs you have left from last year should get thrown in the compost (or give them to the chickens!), as they have probably lost their potency.

 

Living La Vita Locale: Plums

When I was little, I remember going to this farm stand on Route 130, on the North-bound side, that we accessed from a dirt driveway off of New Albany Rd.  I don’t know who owned the farm, but the driveway cut through fields of vegetables.  The thing I remember most was when the corn was there.  It could be the hottest of hot afternoons, and my mom would pull into that driveway and the corn towering up on either side created this shady lane.  There were trees toward the back of the property and at a certain point in the summer, there were little boxes of plums.  They were very dark red and the flesh was red on the very outside, but turned to bright yellow closer to the pit.  They were sweet and tart and I loved them.

One day, I was out walking one of the dogs and I saw all of these plums all over the ground and I thought, ‘Oh, how sad.  Someone dropped their plums.’  The next day, another neighbor asked me if I thought the guy who lived in the house was ever going to pick the plums.  I looked up from the fruit carnage and saw this little plum tree that was heavy with fruit.  We left a note in his mailbox, and he responded that we could pick the fruit.  So we did.

I dried some, made fruit leather out of some, and ate some fresh.  The next year, my neighbor had moved away, so I picked plums, more plums than I knew what to do with – dried a lot, made a lot of fruit leather, and then started experimenting with Plum Sauce.  This version is very good for quick Sweet and Sour sauce of an Asian-inspired flavor on chicken or pork, works as a dipping sauce for Chinese dumplings, and a base for Barbeque Sauce and Steak sauce (think that kind that has a letter and a number in the name).

Plum Sauce

  • 4 lbs. of plums, pitted and chopped
  • 1 C cider vinegar
  • 1 ½ C honey
  • ½ C molasses
  • 2-inch piece of fresh ginger, minced fine (you can cut back on this if you aren’t that fond of ginger)
  • 1 T salt
  • 1 t mustard
  • 2 jalapenos (seeded or not, depending on how hot you like things)
  • 1 C chopped onion
  • 3 cloves garlic, minced
  1. Combine all of the ingredients EXCEPT the plums in a large pot.  Bring to a boil and boil hard 1-2 minutes.  Reduce the heat and add the plums.  Cook until the mixture is thick and syrupy, about 1 ½ hours.
  2. Prepare canning jars according to manufacturer’s instructions.
  3. Ladle plum sauce into prepared jars and process for 20 minutes.

This yields about 4 pints, but I generally process it in ½ pint jars because I usually use a cup at a time.

How can I use this?

Chicken or pork glaze, mix the sauce with an equal amount of soy sauce.

Quick BBQ Sauce, use ½ C Plum sauce, ½ C ketchup, ¼ C soy sauce, and 1 T of bourbon.

Steak sauce, use ½ C Plum Sauce, ½ C ketchup and 1 T of Worcestershire Sauce.

Now Trending: Cold-Brew Coffee

Sometimes things trend for a reason.  Cold-brew coffee.  I never even heard of such a thing until about two years ago.  And upon first hearing, I thought, ‘Ugh.  The next thing.’

Last year, I was giving a class at a venue that required I have lunch with the participants afterwards.  It was a very nice feature because it allowed us to really talk, and gave them time to think about the information.  For my beverage that day I chose iced-coffee, one of my all-time favorite beverages.  I was told that the coffee was cold-brewed.  I said that was fine, although I had no idea what that even meant, just that it was the new thing.  It came in a bottle.  I snickered on the inside.  Coffee in a bottle.  It looked a little pretentious.  But I have to say that was a damn-fine cup of coffee (to paraphrase Agent Dale Cooper, even if I didn’t drink it as black as a moonless night).

One day, I was out to lunch with a friend and once again ordered an iced-coffee, and had a similar experience.  I did a little research, read about the science of coffee, and remembered a few things from my chemistry class: when I make a solution (extracting elements from a solid with water), the temperature of the liquid has a direct impact on the solubility of different compounds in the solid.  I am not completely ditching hot-brew coffee, but the flavor of the cold-brew was different and lovely, so I decided that I would try it at home.  It is very easy to do and produces a really excellent cup of cold coffee.  If you prefer warm coffee, it holds up very well to a gentle heating.

Here’s how to make it:

Put ¾ cup of medium grind coffee (you can use fine grind, but is makes a bit of sediment in the bottom of your coffee that needs to be stirred back in) in a 1-quart jar.  Add 2 cups of water and stir the coffee into the water.  It gets kind of muddy.  Then fill the jar the rest of the way with water.  Let the jar sit on the counter anywhere from overnight to an entire day.  Strain out the coffee grinds.  I use a strainer lined with a piece of old cotton sheet, but you can use a funnel with a coffee filter inside.

This creates a coffee concentrate that should be diluted 1:1 for the best flavor.

I froze some in ice-cube trays and used them to make really great frozen coffee drinks:

Put all of the ingredients in a mini-blender and process until smooth.  Serve right away!

Happy Summer coffee!

While the Blueberries Continue

While the blueberries continue to ripen, I continue to freeze, dehydrate, and cook down preserves.  But there are still lovely lettuces being harvested and carrots and cucumbers and early peppers — all of the fixings for a lovely salad.  And yes, we add fruit to our salads: first come our strawberries, then the first harvest raspberries, followed by blueberries.  Soon, there will be grilled peaches, followed by August apples, thinly sliced.

We make our own salad dressing, which is really an easy thing to do, and it tastes so much better than bottled dressing.  A simple and delicious vinaigrette can be made from a  good olive oil, and your choice of vinegar, a little salt, and a pinch of sugar for balance.

But while the blueberries are flowing, this vinaigrette is on our table

Blueberry Vinaigrette

  • 1 cup fresh blueberries
  • 1/2 cup cider vinegar
  • 1/2 t salt
  • 2 T honey
  • 1/4 cup salad oil

Put the first four ingredients into a mini-processor and blend them all together.  Once the blueberries are liquified, begin to slowly drizzle the oil into the processor.  Serve immediately, or refrigerate.  This will keep in the refrigerator for 2-3 weeks.

Other uses:

  • Mix 1/4 cup with 1T of mustard and 1 T honey and use as a glaze on grilled chicken or pork.  When your chicken or pork chop is nearly done, brush it with the glaze.  Applying the glaze sooner, or toward the beginning of the grill time, may cause the glaze to burn, which will impart an acrid flavor to the meat.  Be sure to allow enough time for the glaze to cook onto the meat, about 8 minutes or so, depending upon how hot the grill is.
  • Mix 1 T with 1 T of mayo and spread on a turkey sandwich (or that leftover chicken).
  • Dress coleslaw with this instead of mayo.
  • Use as a dressing for potato salad.

 

Using Kim Chee

Oddly, I find myself using kim chee frequently.  Maybe you attended my lacto-fermentation class, or read an old post of mine, Anticipation,  where you learned about it.  You got a bunch of napa cabbage, and kohlrabi, and various other greens, and you made a lot of varieties.  And it is all in your fridge.  You aren’t eating Korean food every night, so now it is just sitting there.  In this world of diversity, there is more to do with this spicy side dish than merely pairing it with bulgogi!  You can mix things up and put some on a burger or hotdog.  Not things we would normally put kim chee on, and I do not know what possessed me to try it, but I did and both were really great.  Scrambled eggs benefit from a dollop, as well.

Here are some other recipes I came up with that use kim chee as an ingredient:

Kim Chee Slaw

  • 1 medium cabbage, cored and shredded
  • 1/4 cup mayonnaise
  • 1 cup of kim chee

In a large bowl, mix this all together.  I know, I know.  It sounds gross.  Mayo and kim chee.  Please trust me on this.  It is the best slaw.  So, so good!

Changed Overs

Do you have members of the family who won’t eat leftovers?  Here’s a way to recycle leftovers:

  • 2 cups leftover meat, cut up in bite-sized pieces
  • 2-3 cups leftover vegetables
  • 1 cup of kim chee

In a large bowl, mix all of this together.

If your family prefers hot food, you can put this in a casserole dish and heat it in the oven, just until it is heated through.

In the summer we like this room temperature or cold, served over hot rice, or tossed into pho (rice noodles) that have been soaked in boiled water for about a minute.

Don’t think about kim chee as a stand alone side.  Think about it as a way to flavor other things!  In the winter, I love to heat up some stock (make your own — Stock Going Up!) and add about a 1/4 c of kim chee.  Fast, easy, delicious and really good for you!