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.

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.

 

Eating my Youth: Chex Mix

Every so often, I like to take stroll down Amnesia Lane.  My husband and I reminisce about by-gone days and ideas.  One night we were re-living our child’s-eye view of cocktail parties of the 60’s.  Both of our parents would entertain friends, set up a bar area, make hors d’oeuvres, and that staple munchie, Chex Mix.  All I could think about that night as I was trying to fall asleep was making some Chex Mix.  It would be like eating my youth.  Because if my youth had a flavor, it would be Chex Mix.  But not the stuff in a bag from the store.  And it turns out,  not following the recipes I found on the internet.  We did NOT have bagel chips in our Chex Mix in the 60’s  I mean, who even knew what a bagel chip was in 1969?  I had to scour images of Chex boxes until I found one that had the recipe on the back.  And one morning, I finally found it. The Holy Grail of Snacking.  So give yourself some love this weekend, and make some

Chex® Mix:

  • 6T Butter
  • 1 t seasoned salt (recipe follows)
  • 4 t worcestershire sauce
  • 2 C of each of Corn, Rice, and Wheat Chex (for gluten free, just omit the Wheat Chex, and increase each of the others so you have a total of 6 cups of cereal)
  • 1 ½ C mixed salted nuts
  1. Preheat the oven to 250⁰ F.
  2. Melt the butter in a shallow pan (a 9×12 baking dish works OK, but my roasting pan that has sides that are a little higher prevents spills)
  3. Mix in the seasoned salt and the worcestershire sauce.
  4. Add the cereal and nuts.  Toss well to coat evenly.
  5. Heat in the oven for 45 minutes, stirring every 15 minutes.

 

Eat the love!

 

Seasoned Salt

  • 2 T salt
  • 2 t sugar
  • ¼ t turmeric
  • ¼ t onion powder
  • ¼ t garlic powder
  • ¾ t paprika
  • ¼ t cornstarch (prevents caking)

Mix it all together in a jar.  Store in a dark place tightly lidded.

 

A General Word on Lacto-Fermentation

When I teach Lacto-Fermentation classes, one of the things I almost always make is Ginger Carrots. I refer to them as “Fermented Foods for Beginners.” It is a good name for them because carrots generally retain their texture and people are successful with a ferment. While L-F is a very easy food preservation technique, it still takes some time to get the hang of it and there are failures. There is a lot of conflicting information here on the internet, so it is easy to let things sit out for too long, and therefore, turn mushy, which is pretty objectionable.

How Long to Leave Things Out

People are talking about L-F because the people in the medical community are finally seeing that the consumption of probiotic foods and good gut health has a direct impact on overall health. So you took my class, or you read a bunch of blog posts. In one place you read to leave things out for 2 days. Another said leave it out for 7 days. And yet another said that you aren’t doing yourself any good if you do not leave the ferments out at room temperature for 12 weeks. In my 90° F summertime kitchen, that’s a disaster.

Here’s the deal: Lacto-fermentation, just like anything else, has optimal conditions. When I teach my class, I tell people that everything depends upon the condition in your kitchen. The beauty of lacto-fermentation is that you can taste and test your ferments, and leave them to ferment some more if they are not ready. When you like the results, you move them to cold storage (the refrigerator or a wine cooler), with the understanding that the fermentation process is not stopped by the cold, only slowed, and the colder then environment that the ferment is stored the slower the fermentation process goes.

I have tested my ferments for pH levels – I grabbed the litmus strips out of a kid’s chemistry kit that came our way, and tested my kraut. It isn’t very scientific, because I only did tested on two batches and only recorded the temperatures as high’s and low’s, no hourly variations. One had daily temperatures in the 60’s, and overnight lows in the high 40’s. The other had highs in the 50’s and overnight lows in the low 40’s. I was looking for a pH in the low 4’s or high 3’s. As expected, the first batch reached a pH of 4.0 days faster than the second batch that had the cooler temperatures with which to contend. So, for MY KITCHEN, that is not air-conditioned, and is not well insulated, the counter time for fermenting can vary by 4 or 5 days. When I tested these batches again, after being in the refrigerator for 4 weeks, the acidity had increased, lowering the pH to 3.8. Writing this post makes me want to get more litmus strips and test all of my ferments. I love watching those things change color!

If you test your ferments, remove a little liquid from the container – DO NOT DIP THE STRIP IN YOUR FERMENT!

Now you say, “Natalie, you haven’t answered the question.” I know. I can’t really answer the question because I am not fermenting at your house. Open it, sniff it, and taste it.

Back to those Ginger carrots. You can make these with shredded carrots (my preference), as carrot sticks, or as coins. They taste great in any shape. I like the shreds because they are nice to mix in with greens for salad and make a delicious salad dressing (recipe also follows) that tastes kind of like that orange dressing you get at Japanese restaurants.

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Ginger Carrots

2 C shredded carrots (or cut in other shapes)

1 2 inch piece of ginger, finely chopped or grated

1 C of filtered water

1 T sea salt

Combine the salt and water and stir until the salt is dissolved.

In a bowl, combine the carrots and the ginger and mix thoroughly. Stuff them in a scrupulously clean jar. Cover with the salt water. Be sure the carrots are below the level of the liquid. Secure a lid on the jar. Leave to ferment on a counter, out of direct sunlight. Usually this takes 2-3 days.

 

Ginger Salad Dressing

1 C Ginger Carrots (above)

½ C rice vinegar

½ C salad oil of choice

2 T toasted sesame oil

Combine all of the ingredients in a blender and blend until smooth and emulsified. Refrigerate for an hour before using.

Living La Vita Locale 7/12: Peaches

Ok, FINE! I’ll give Georgia THEIR peaches, because if you live in Georgia, and can get those gems tree-ripened, they are wonderful.  But in mid-July in New Jersey? It is all about the Jersey peach, especially white peaches that squirt juice all over when you bite them.  We like to pick peaches at the same orchard where we pick our apples, Strawberry Hill.  We bring home about a bushel of peaches and I can some, and lacto-ferment some, and dry some, and make fruit leather out of some.  And yes, we eat the rest of them: peach cobbler, yogurt with peaches, or even just a plain peach as a snack.  While I will buy “bump-and-dent” tomatoes to can into sauce (because sometimes I do not get enough tomatoes from my garden even with what is supplemented by the CSA share), I will not skimp on peaches.   They must be perfect specimens and perfectly ripe.

Peaches are number two on the list of the “Dirty Dozen” foods as defined by the Environmental Working Group.  Because they are fuzzy, peach skins retain much of the topical fungicides and pesticides that farmers spray on the fruit.  And because they are fuzzy, it is nearly impossible to get all of the chemicals washed off of the fruit.  And it is very difficult to grow a soft fruit that is susceptible to a plethora of pests and fungi without the use of chemicals.  That is why organic peaches are hard to come by. Additionally, with peaches being publicized as part of the “Dirty Dozen” more people are choosing organic over conventional.  This is why organic peaches are so expensive.

Of course I went in search of a local organic orchard!  Did I find one?  Yes.  But they did not grown peaches.  As a matter of fact, I could not find one local organic peach.  Not one.  The organic orchard I found only grew organic apples — the soft fruit orchards were on another property they owned about a mile down the road, and were not organic.  They, like Strawberry Hill, use IPM (Integrated Pest Management) system that minimizes the use of chemicals.  They do not use antibiotics (Yes! There are some pesticides that are antibiotics!), they release lady bugs and parasitic wasps to manage insect pests, but they do have to spray sometimes. Usually fungicide, and usually when it has been very wet.  My advice is to call the orchard and ask questions.  Most farmers and orchardists will be very happy to talk to you — they will be surprised that you are interested.  So while Strawberry Hill is a conventional orchard, I still buy fruit there because I feel that their practices are environmentally sound.

The absolute easiest thing to do with peaches is to lacto-ferment them.  Lacto-fermenting fruit can be a little tricky because the ferment can go “boozy” very quickly.  This is one I check about every 12 hours.  As soon as you feel a little effervescence on your tongue, it is time for this to go into the fridge!

Lacto-Fermented Peaches

2-3 ripe peaches, peeled and cut into chunks catching as much juice as possible

1/2 C fresh berries (blackberries and blueberries are usually coming in around the same time as the peaches)

1/4 C cilantro leaves

1 T salt

In a scrupulously clean quart jar, combine all of the ingredients.  Secure the lid and shake the jar until all of the ingredients are combined and the peaches and berries are broken up.  Leave this on your counter for 1-2 days, depending on the temperature of your kitchen.  This needs to be stored in the refrigerator, below 42° F.

This is delicious as is, or mixed with fresh chopped tomatoes and sweet onions as a salsa, spooned over grilled fish or chicken, or blended with a little balsamic vinegar and olive oil for salad dressing.

Not a fan of cilantro? Try some basil instead.  Don’t have blackberries?  Use strawberries.  This is just as wonderful without the berries.  If you want an amazing topping for ice-cream, leave out the herbs!  Have fun experimenting.  If you come up with a new combination, please share it in the Comments!