tag:blogger.com,1999:blog-39096304519016314202024-03-13T08:48:25.347-07:00Palate & pantryAn account of culinary adventures, vegetable gardening & healthy eatingAnonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-3909630451901631420.post-42342475121962360692013-04-09T07:27:00.000-07:002013-04-09T07:27:16.544-07:00HEX Kombucha is here!<br />
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<span style="background-color: white; font-family: inherit;">HEX Kombucha is hand crafted in Baltimore. We start with a powerful strain of kombucha </span><span style="background-color: white; font-family: inherit;">culture, organic teas and organic cane sugar. After the first ferment we add </span><span style="background-color: white; font-family: inherit;">small amounts of organic fruit juices, herbs and spices to our second ferment for our
signature </span><span style="background-color: white; font-family: inherit;">flavors. Our ingredients are carefully sourced from local
community </span><span style="background-color: white; font-family: inherit;">gardens, small companies that support fair trade and organic
growing </span><span style="background-color: white; font-family: inherit;">practices.</span><span style="background-color: white; font-family: inherit;"> </span><br />
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<span style="font-family: inherit;">HEX believes in the magical world of microbes and the body
strengthening </span><span style="font-family: inherit;">support that live cultures provides us. Each small batch of
kombucha is </span><span style="font-family: inherit;">carefully tended to from first ferment to your glass. We employ
the </span><span style="font-family: inherit;">Continuous Brew method, meaning that each batch is linked and
carries with </span><span style="font-family: inherit;">it the continuation of built-up taste and nutrients.</span></div>
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<span style="font-family: inherit;">We are currently working hard on getting our product directly to
you. HEX can be </span>consumed<span style="font-family: inherit;"> currently at WC Harlan's in </span>their<span style="font-family: inherit;"> delicious cocktails du jour or by the glass. Ask at the bar for contact information if you are interested in being
added to </span><span style="font-family: inherit;">our mailing list for HEX updates. </span></div>
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<span style="font-family: inherit;">HEX sign meaning on the current bottle- Love and Friendship: The
two </span><span style="font-family: inherit;">distelfink's embrace to show their love and friendship. One heart, </span><span style="font-family: inherit;">symbolic of their love; the branches surround them confirming
their </span><span style="font-family: inherit;">everlasting friendship and the ring of raindrops showers them with
life's </span><span style="font-family: inherit;">bounty.</span></div>
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Current HEX Flavors:<br />
Ginger<br />
Thyme Ginger Orange<br />
Oaxacan Hibiscus<br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-42116907353813623292013-03-12T13:22:00.001-07:002013-03-12T13:22:09.090-07:00Baked Tofu with Tamari-Ginger-Scallion Marinade One of life's simple pleasures...baked tofu. Along with sprouted lentils it is also one of the easiest things to make. I like to prepare a batch on Sunday's and use it in my lunches for the week or add to salads and for quick snacks. Make a little or make a lot and share it with your loved ones.<br />
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<span style="color: #38761d;"><b>Baked Tofu with Tamari-Ginger-Scallion Marinade</b></span><br />
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Preheat your oven to 325<br />
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Unwrap your tofu block and give it a gentle squish in a clean kitchen towel or paper towels to remove excess water. Slice it into 10, roughly, 1/3-1/4" pieces, or thicker of thinner, its up to you. There are no rules here. Make 4 thick pieces or cubes or get real fancy and make crazy shapes. To-fun!<br />
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Next line them up in a baking dish. In a small bowl add 1/3 of a cup of gluten-free Tamari, 1-2 teaspoons freshly grated ginger (grated fine). Wash and remove roots or slimy leaves of 3 scallions and thinly slice, set aside. Using a pastry brush or a spoon brush/cover each piece with the tamari-ginger mixture, flip and do the other side. If you run out of sauce no biggie, just whip up more. Then sprinkle the scallions on top. Bake in the oven for 15-25 minutes or shorter or longer depending on the thickness and shapes. The "look" you are going for is crispy edges...<br />
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Remove from the pan to cool and place in a container to keep in your fridge.<br />
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Other marinade ideas using Tamari as the liquid base:<br />
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Ginger-Garlic-Peanut Butter<br />
Orange Juice-Ginger-Cayenne<br />
Nori-Shitake-Ginger-Garlic-Oh my!<br />
Curry Powder<br />
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The sky is the limit!Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-63434322758201169952013-03-11T10:34:00.003-07:002013-03-11T10:34:46.923-07:00Sprouting Lentils<div class="separator" style="clear: both; text-align: center;">
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Hello! It's sure been a while. This year my sweetie and I have vowed to eat more legumes. However he and I have a very difficult time digesting legume proteins and have even omitted some beans from our kitchen pantry (bye-bye black beans). Lentils are a economical and animal-free way to add protein and fiber to your diet. By sprouting them you are essentially waking them up to a living food that energetically boosts their available nutrients. Lentils are good for your heart, they lower cholesterol with the high amount of soluble fiber. They contain high levels of folate and magnesium, provide energy while stabilizing your blood sugar and high in iron. Basically you would be remiss to not add lentils into your pantry rotation.<br />
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I sprout 1 cup of french lentils about twice a week. This provides us with enough lentils to steam, saute, add to soups and salads everyday. We also make a Sprouted Lentil Kefir Sourdough with them as well, so, so delicious.<br />
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<span style="color: #38761d;"><b>Sprouted Lentils, the easiest thing to do EVER</b></span><br />
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1 cup picked-though and rinsed Organic French, Brown or Beluga Lentils<br />
1 large jar (like a mason jar) with lid<br />
1 piece of cheesecloth, doubled<br />
Rubber Band<br />
Water<br />
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Pour lentils into jar, cover with water. Place on your counter overnight. In the morning remove the lid and place the cheesecloth over the opening and secured with a rubber-band. Pour out the soaking water into your compost. Next rinse the lentils with water, pour out and place in a dark cupboard. Repeat the rinsing and pouring off about 2-3 times a day. By the end of day two your will see some cute little lentil sprout-tails. Keep sprouting until a 1/4 inch long. Rinse one last time, cover with the lid and place in the refrigerator.<br />
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You should always steam sprouted lentils before eating or add them directly to recipes where cooking, baking or grilling is involved like soups, veggie burgers, stir-fry's and breads.<br />
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Aren't they lovely?<br />
<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-37419135097762066492013-01-11T09:23:00.000-08:002013-01-11T09:23:00.738-08:00Fermentation Workshop with Sandor Katz<div class="separator" style="clear: both; text-align: center;">
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So much has happened these past couple months that I can't believe that its been since early October since I last updated. Especially with the news of our long weekend adventure in Tennessee with Sandor Katz. Again, bag blogger, no biscuit. I also traveled to Lexington Kentucky to be part of a International performance art exhibition and our Thanksgiving at Phantom Ranch, at the bottom of the Grand Canyon. So needless to say, lots has been going on.<br />
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I'm looking forward to getting posts up about kefir, mead and our weekend with Sandor.<br />
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Stay fermented!<br />
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XOM<br />
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Kitchen at Short Mountain...wow</div>
Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-79451774537916443882012-10-01T15:00:00.000-07:002012-10-02T06:31:41.574-07:00Garden Porn: Bounty Abounding...Still!!!<a href="http://2.bp.blogspot.com/-WajLMM_TMWQ/UGmrHVBMD5I/AAAAAAAAA4M/cVeAVCCDnvQ/s1600/organize.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://2.bp.blogspot.com/-WajLMM_TMWQ/UGmrHVBMD5I/AAAAAAAAA4M/cVeAVCCDnvQ/s400/organize.JPG" width="400" /></a><br />
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<a href="http://1.bp.blogspot.com/-MtpszPHobq4/UGmqfp8FGnI/AAAAAAAAA38/-s7ZMPBkeGg/s1600/greenbeans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-MtpszPHobq4/UGmqfp8FGnI/AAAAAAAAA38/-s7ZMPBkeGg/s400/greenbeans.jpg" width="400" /></a></div>
We had another amazing bounty this past weekend at the Eric Waller Community Garden. More delicious green beans, butternut squash, eggplants galore, Swiss chard, herbs and some hidden beets. We took down the sad looking tomato plants and harvested what was left of them. We all raved about the magic of using mushroom compost in our beds and once again talked about food as we worked.<br />
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If you are thinking of starting a vegetable garden next year we all highly recommend amending your beds soil with mushroom compost. In Maryland <a href="http://www.hollinsorganic.com/index.php?page=bulk-products"><span style="color: #38761d;"><b>Hollins Organic</b></span></a> is a great supplier.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-87064894375510012132012-10-01T09:05:00.002-07:002012-10-01T09:05:29.055-07:00Salsa Fresca with Green Tomatoes: Canning Workshop and Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-sFnBqa0eMqg/UGmXYU1KnnI/AAAAAAAAA20/TNbtOlrjWwE/s1600/greenred.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-mu5UCKHxhn0/UGmny2sdAGI/AAAAAAAAA3U/Tj0ypdJJwac/s1600/salsa.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-mu5UCKHxhn0/UGmny2sdAGI/AAAAAAAAA3U/Tj0ypdJJwac/s400/salsa.JPG" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Robin, Paula, Meena and Doris (L to R)</td></tr>
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On Saturday we had our second canning workshop for the community gardeners. Five ladies joined me in my kitchen to can 18 pints of Salsa Fresca with Green Tomatoes. We had a ball. Everyone made a portion of the salsa beforehand. We then combined everyone's, conducted many taste tests and proceeded to can. All the tomatoes, peppers and oregano came from the garden.<br />
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<span style="color: #38761d;"><b>Salsa Fresca with Green Tomatoes</b></span><br />
<span style="color: #38761d;"><b>Makes 4-6 pints </b></span><br />
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Chop into small pieces 6 cups of green and red tomatoes, 2 cups chopped red onion, 1-2 large green and/or red bell peppers, 1-? (how many can you handle?!) Jalapenos finely chopped, 2 cloves of garlic finely chopped, 1/2 cup of cilantro leaves chopped, 1/2 cup of fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon fresh or dried oregano (I added fresh whole leaves), 1 teaspoon salt and 1 teaspoon black pepper. Mix together, let the flavors meld and then taste test, adding more herbs or salt. Now this tastes great as is, but it will taste better in late February!<br />
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<a href="http://4.bp.blogspot.com/-U9Lg3Xz9ZIQ/UGm9kayI8iI/AAAAAAAAA4s/TVAuTsS8pE0/s1600/lotsofsalsa.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-U9Lg3Xz9ZIQ/UGm9kayI8iI/AAAAAAAAA4s/TVAuTsS8pE0/s400/lotsofsalsa.JPG" width="400" /></a></div>
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When your salsa is ready and your hot water bath is rolling proceed with canning... Click <a href="http://palateandpantry.blogspot.com/2012/09/how-to-can-tomatoes.html"><span style="color: #38761d;"><b>here</b></span></a> to go to my post on canning basics.<br />
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<span style="color: #38761d;"><b>Canning specifics for Salsa Fresca with Green Tomatoes:</b></span><br />
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We removed about 1/2 cup of liquid from each pint to pack in more salsa; save the juice for drinking, fermenting, soups and cocktails. Leave 3/4 of head-space and process in the hot water bath for 15 minutes. If you doubled, tripled or quintupled your recipe keep canning!<br />
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Enjoy! <span style="color: magenta;"><b>XOMC</b></span><br />
<span style="color: magenta;"><b><br /></b></span>
Thank you to my friend Sarah for lending a helping hand and taking some great photos!<br />
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<tr><td class="tr-caption" style="text-align: center;">Assembly Lines work great!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">You can can without wine but why?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Inside out</td></tr>
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Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-22608723030878423012012-09-29T08:53:00.000-07:002012-10-01T06:12:05.080-07:00Kombucha PornI just can't help myself...<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AtYjDa2ehC4/UGXmwDvrDMI/AAAAAAAAA18/EkXJ9Wf5uKQ/s1600/YMY.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-AtYjDa2ehC4/UGXmwDvrDMI/AAAAAAAAA18/EkXJ9Wf5uKQ/s400/YMY.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yerba Mate Kombucha: Look at that lovely healthy scoby and yeast formation!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ngnL2NpBkqU/UGXmyF-VwoI/AAAAAAAAA2E/UKlSU83YqJE/s1600/bottles.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ngnL2NpBkqU/UGXmyF-VwoI/AAAAAAAAA2E/UKlSU83YqJE/s400/bottles.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I seek out unique bottle varieties for my 'buch...</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--ISnD_VJlhc/UGXm16PgUAI/AAAAAAAAA2M/P9maEflB5sc/s1600/flavalav.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/--ISnD_VJlhc/UGXm16PgUAI/AAAAAAAAA2M/P9maEflB5sc/s400/flavalav.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavors of the week: Organic Grapes, Hibiscus-Rose, Ginger, Spirulina. Not pictured: Lemon-Chia</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-5605725891872365202012-09-28T10:00:00.001-07:002012-09-28T11:30:12.906-07:00Dosas with Kefir Mint Dressing and Local Honey-Greens<div class="separator" style="clear: both; text-align: center;">
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My intentions were good last Friday (the last day of summer) to begin the 3 day soaking journey for Dosas; a crispy savory pancake from South India. Yet, the Maryland Autumn tricked me, once again, into thinking that the cooler weather was on the way. After all I was looking forward to pulling on a sweater and wearing leggings with boots! Yet, the day when I went to fire up the stove to cook these delicious Dosas the humidity was back on the rise and the heat topped at 88 degrees. Oh well! Dosas don't wait.<br />
A Dosa is a fermented pancake batter made from soaking brown rice, lentils and salt for up to 72 hours. They taste mildly tangy and rich; mostly from the ghee that you fry them in. They are traditionally served with chutneys, currys and daals, but I also like them with kefir dressing or with a curry in place of rice or quinoa, a fried egg or just plain straight from the frying pan. Dosas store well and can be used throughout the week for a quick lunch or dinner. Soaking and fermenting your grains and beans before cooking them helps to break down the phytic acid.<br />
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Soaking to remove the phytic acid is beneficial for these reasons:<br />
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*Untreated; phytic acid can combine with calcium, magnesium, copper, iron and zinc in the intestines and block absorption of these minerals.<br />
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*Soaking allows enzymes and bacteria to break down and reduce phytic acid and releases vitamins that are bound to the grain, making them readily available to your body.<br />
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*Soaking also partially breaks down gluten for easier digestion.<br />
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*Soak all grains and legumes at least 12 hours before cooking. It's easy, 1:1 grains/legumes and water with a tablespoon of lemon juice, whey, kefir or sourdough starter. Drain and prepare accordingly.<br />
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<span style="color: #38761d;"><b>Dosas with Kefir Mint Dressing and Local Honey-Greens</b></span><br />
<span style="color: #38761d;"><b>Serves four </b></span><br />
<span style="color: #38761d;"><b><br /></b></span>
In separate bowls or mason jars soak 1 cup of lentils (I used french green lentils which I would recommend, but it can be made with any type) and 2 cups brown rice. Rinse both first. Cover both with warm filtered water and a tablespoon of lemon juice, whey, kefir or sourdough starter (2 tablespoons for the rice).Cover with a plate or towel secured with a rubber band and set aside in the warmest place in your kitchen.<br />
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24 hours later drain each, blend separately in a vita mix or blender with just enough filtered water until smooth<b><span style="color: #38761d;">*</span></b>. Combine and add enough filtered water to obtain the consistency of heavy cream (with granular texture) add 1 teaspoon of really good salt (I am a huge fan of <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CFsQFjAA&url=http%3A%2F%2Fwww.realsalt.com%2F&ei=DM9lUPmsPKLz0gGh-I"><b><span style="color: #38761d;">Real Salt</span></b></a>), stir well, cover and let ferment for another 24-48 hours, giving it the occasional stir and words of encouragement. 24 hours=mild tang<br />
48=major tang. (I like major tang and I think they cook better.)<br />
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<b><span style="color: #38761d;">*</span></b>You can add other spices to the batter at this time as well; good picks are fenugreek (3/4 teaspoon seeds), curry powder (3/4 teaspoon), or try some golden raisins with cinnamon for breakfast Dosas (two tablespoons chopped and 3/4 teaspoon ground cinnamon added when combined with the blended rice and lentils).<br />
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When the second ferment is over prepare the following:<br />
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A 1/3 cup ghee melted, oil brush, set aside near the pan<br />
A small frying pan or crepe pan (stick or non-stick)<br />
Small ladle or a 1/3 measuring cup<br />
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Set your oven to the warm setting and place a large plate with a towel inside your oven. Brush your frying pan with ghee and turn on the heat to medium-high. For a Vegan Dosa use grapeseed oil and not olive oil; grapeseed has a higher heat point than olive oil.<br />
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When your pan is hot ladle in your batter and swirl around to spread. Cook for 5 minutes. This is SUPER important because they will not flip properly if under cooked How I test this is by gently shaking the pan after five minutes, if they are ready they will release; flip them over and cook for five more minutes. When done transfer to the oven and repeat. Usually I have two pans going at the same time so i'm not frying Dosas for an eternity. They may not be the quickest to make, but they are filling and will last for many meals, for very little cash.<br />
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When you are done prepare your greens like Kale, Rapini, Mustard, Cabbage or a mixture of all and with whatever else is in season or coming from the garden. I portion a cup and a half of chopped greens per person. <br />
Heat olive oil or ghee in a large frying pan over medium heat for olive and medium high for ghee. When hot add and saute your greens until just wilted and bright. Turn off your heat and season to taste with salt. Add a sprinkle to taste of chili flakes and a generous drizzle of local honey. Mix together and set aside.<br />
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Prepare your Kefir or Yogurt dressing. Pour one cup into a glass jar with a lid, add a 1/4 teaspoon or more to taste of Real Salt, fresh chopped mint (optional) and shake. You can prepare this in advance and let it sit out on the counter. The longer it sits the better it gets!<br />
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Serve the Dosas topped with the Kefir Mint Dressing and Local Honey-Greens on the side.<br />
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I have a good feeling that this Autumn and Winter will be the seasons of Indian foods...stayed tuned and enjoy!<br />
<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-24867566503907896532012-09-24T06:20:00.003-07:002012-10-02T06:33:31.339-07:00Curried Butternut Squash Soup with Coconut Milk<div class="separator" style="clear: both; text-align: center;">
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The other evening I made the first soup of the fall season. Every early autumn I get these flashes of foods that I don't crave in the summertime; soup and fresh baked bread. Must be the hibernating creature in me coming out. We had two Butternut squashes sitting on the counter from the community garden, a half can of coconut milk in the fridge and some fresh cinnamon sticks. I loosely based this creamy vegan soup off of a Rebecca Wood recipe from her cookbook by adding the coconut milk, omitting the carrot and celery and using coconut oil. The result was the creamiest most perfect balance of warming spices and sweetness I have ever had in a butternut squash soup. And the best part was it took no time to throw together making this an easy weeknight dinner with leftovers for the next night. Or double this and freeze it!<br />
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<span style="color: #38761d;"><b>Curried Butternut Squash Soup with Coconut Milk</b></span><br />
<span style="color: #38761d;"><b>Serves 4, heartily...</b></span><br />
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2 tablespoons unrefined coconut oil<br />
1 cinnamon stick<br />
2 tablespoons fresh grated ginger<br />
1 large sweet onion, chopped<br />
1 large butternut squash, seeded and cubed with skin on (trust me on this!)<br />
2 teaspoons curry powder<br />
3 cups vegetable broth<br />
1 cup coconut milk (full fat is best!)<br />
Salt and Pepper to taste<br />
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In a large pot melt the coconut oil over medium heat. Then add the cinnamon stick and swirl it around until it becomes fragrant, about 1 minute. Add your ginger and saute for another minute, next add the chopped onion and saute until the onions are translucent. Add the squash and stir the mixture well. Cover, stirring occasionally for 10-15 minutes, or until the squash flesh and skin looks softened. Add the curry powder and stir well to combine, let rest for 1 minute. Then add the vegetable broth and coconut milk, you want the vegetables to be submerged but not totally covered. Bring to a boil then turn the heat down to low and let it simmer, covered for 20 minutes. Remove from the heat, remove the cinnamon stick and blend with a hand held blender or transfer to a blender, blend until smooth. Salt and pepper to taste.<br />
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Serve with warm bread or toast and a green salad.<br />
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Enjoy!<br />
<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-80822453754882812352012-09-21T07:51:00.000-07:002012-09-21T07:56:11.522-07:00How to Can Tomatoes<div class="separator" style="clear: both; text-align: center;">
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This past weekend I had a few gardeners over for a Mini-Canning Workshop. Every weekend while gardening at the <a href="http://mtwashingtonveggies.blogspot.com/2012/03/pictures-and-recipe.html"><span style="color: #38761d;"><b>Eric Waller Community Garden</b></span></a> many of us talk about canning and preserving but we never actually get to share with others how to do it. If you are not familiar with canning it can be a bit of a mystery and often seeing is believing and I think, well I hope, I dispelled the mystery for a few that day. We had a lot of fun and got to know one another a bit more while teaching and learning a worthwhile skill.<br />
Basically hot water bath canning is meant for high-acid foods like tomatoes, pickles, jams/jellies, fruit butters, sauces, salsa, chutneys and fruit. The concept and goal is to create a sterile and sealed environment to keep foods preserved without preservatives for months and even years. My canning experience goes way back to some of my very first memories; the basement pantry/cellar that housed my Mom's canned cache of tomatoes, carrots, green beans, pickled watermelon rind, salsa, beets, stews and sauces. Every visit to my Grandparents house out in the Minnesota countryside was not complete without Grandma Alice's apple butter pancakes and a double-dare visit to the seemingly endless cavern of her root cellar (and her incredible garden!). Before she passed away she gave me some Ball canning jars that belonged to her Mother. I watched my Mom pressure can green beans for the County Fair (she won blue ribbons) and helped my dad can an endless supply of salsa every late summer (everything from our garden of course). I think I lived off salsa my entire high school career. I tell everyone who is interested in learning to can that it is a lot of work, it takes time and care. Yet, there is nothing better in the whole wide world then using your own grown and canned tomatoes come mid-February in your stew or sauce. Nothing.<br />
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Get your can on <a href="http://www.amazon.com/Ball-Waterbath-Including-Chrome-Plated-4-Piece/dp/B00212IHBY/ref=sr_1_3?s=kitchen&srs=2582841011&ie=UTF8&qid=13"><span style="color: #38761d;"><b>here</b></span></a> with these supplies....<br />
<a href="http://4.bp.blogspot.com/-T0Mfnvv5Qvw/UFnvIGGKfKI/AAAAAAAAAzU/X03mFPf8qCY/s1600/ballbathset.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-T0Mfnvv5Qvw/UFnvIGGKfKI/AAAAAAAAAzU/X03mFPf8qCY/s400/ballbathset.jpg" width="400" /></a><br />
<span style="color: #38761d;"><b>How to Can: Tomatoes in their own Juice (adapted from the Ball Canning Guide) Makes about 6 Quarts or 12 pints</b></span><br />
<span style="color: #38761d;"><b><br />
You will need:</b></span><br />
A enamel water bath canner.<br />
The wire rack that hold the jars (to keep them off the bottom of the pot and still while boiling).<br />
Tool set: magnet tool for retrieving the lids from their sterile bath, head-space measuring device, jar grabber and funnel).<br />
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Next stop; tomatoes, lots and lots of 'em. The general rule of thumb is 3-4 pounds per quart. The water bath canner will fit 7 quarts at most, BUT it gets very, very full. I recommend doing 6 at a time. So if you wanted to can 6 quarts you will need about 18-24 pounds of ripe tomatoes. "That's a lot of 'maters..." as my Dad would say. So it can be worth your while and a friends to can together! Then split the profits. Also, it's nice to have some company while canning.<br />
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<span style="color: #38761d;"><b>To Begin: </b></span><br />
Check your jars for chips, cracks, dirt, and other objects you don't want in your food. Run them through the dishwasher to be safe or wash them really well with water and soap. Make sure you have fresh lids and rings (never re-use a lid, the rings you can). Next, prep your water bath by placing the rack inside with your jars, fill each jar with water THEN fill the pot with water until the jars have about two inches of water covering them. With the help of a friend place the very heavy pot on the largest burner of your stove, cover with the lid and set to high to boil. Meanwhile bring another large stock pot filled with water to a boil. While you are waiting for the water baths, wash your tomatoes and remove the "belly button" from the tomato and any other blemishes. Then clear and clean your sink, fill it with cold water and some ice. When your small pot with water comes to a boil add about 8 tomatoes with a slotted spoon, count to thirty and transfer them to a colander set inside a large bowl, then dump them in your sink, repeat until all the tomatoes are blanched. Next, set to work on removing the skins, they should slip off quite easily. If not plop them back into the hot water for 10-15 seconds more. You can seed the tomatoes; keep in mind that when you do you lose about half of the tomato, frankly I don't mind the seeds so they stay.<br />
Once the skins are removed, you can discard your small pot you used to blanch them in and replace it with a small sauce pan, place the lids that came with your jars (or from the pack) into the sauce pan and cover with water, set to a boil then keep on low until you are ready to use them.<br />
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<span style="color: #38761d;"><b>Setting up your space: </b></span><br />
Key word: tidy. Canning is messy. So stake your claim on all the counter space you can get. Have a space on your counter with cork pads, a thick towel or a sturdy baking rack covered with a towel. This is your jarring station where you will park the jars, fill the jars and let them rest after you can. Next to this space is where your big beautiful bowl of tomatoes should go and your salt and lemon juice. Have extra towels on hand for spills.<br />
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<span style="color: #38761d;"><b>Start Canning!</b></span><br />
Once you have everything ready to-go the process goes quickly. Have a bowl of kosher salt ready with a 1/2 or 1/4 teaspoon and a liquid measuring cup of lemon juice with a tablespoon measurement. Your hot water bath should be rolling along nicely at this point. Carefully remove the lid from your bath and set aside. Using your jar tongs remove one jar at a time emptying the water from each jar and setting the jar on your designated work-space. Repeat until each jar is removed and cover your bath.<br />
Next fill each quart jar with a 1/2 teaspoon of salt and 2 tablespoons of lemon juice, for pints a 1/4 teaspoon of salt and 1 tablespoon of lemon juice. Then add your tomatoes, starting with a few at a time. Press them down by using the head space measuring device or a wood spoon, repeat this until the juice does not allow you to add any more. Then remove some of the juice to a bowl so you can squeeze in a couple more tomatoes. <span style="color: #38761d;">Tip:</span> I usually don't leave the tomatoes whole, I use my hand to "crush" and break them up a bit. If you want them whole then press them in just a little bit. Next, measure your head space; for a quart you want 3/4 of an inch for pints its 1/2 and inch. <span style="color: #38761d;">Tip:</span> you want to get as much of the air out as you can, you do get a lot already when you pack the tomatoes, but just to be sure give each jar another good press and an extra pinch of salt and sprinkle of lemon juice.<br />
THEN...Use a clean cloth to wipe up the rims and edges of each jar, then use the magnetic wand to fish out a lid from your sauce pan, repeat for each jar. THEN... place the rings on each but only finger tight. THEN...you are ready to place each jar into the hot water bath, remove the lid and...carefully...mindfully...pick up each jar with your jar tongs and slowly dip each jar into the pot going around and finally the middle (if you are doing pints). Cover and set your timer for an hour and a half for quarts and 1 hour for pints. Kick back and enjoy a cocktail!<br />
When the time is up there are a couple of options. Option 1: Maybe you are still canning! Way to go! Carefully...mindfully remove each jar and set them in a designated space to cool. Then load up round two. Option 2: You are DONE. Leave the jars in the bath and turn off the heat. Remove after the water has cooled slightly or simply remove them and let them cool. When they are cool tighten the rings and date/label them. Place them in your pantry to ogle and ah at and show off to friends.<br />
<span style="color: #38761d;">Tip:</span> I leave the water to cool and pour it over my compost or potted outdoor plants.<br />
<span style="color: #38761d;"><b>Warning: </b></span>Canning is not always fool proof. You want to make sure each of your jars seals. You may hear "pings!" or pops after you remove your jars from the bath. Or they may come out sealed. If they do not seal you can add them back to the bath to try again. After a second round and no seal make them part of lunch or supper. Botulism occurs when the jars have not been properly sealed and you did not leave them in the bath long enough to kill any harmful bacteria. The reason why you boil the jars and food is to kill anything that may rot it and of course seal the jars.<br />
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Any questions? Email me!<br />
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<span style="color: magenta;"><b>XOMC</b></span><br />
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By the way accidents do happen; in all my years of canning this was my first casualty. So take caution and be careful and no one gets hurt.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-51763072673345149802012-09-18T08:37:00.003-07:002012-09-28T11:30:32.586-07:00Spicy-Sweet Beet Relish Ferment and Savory Vegetable Ferment<div class="separator" style="clear: both; text-align: center;">
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This spring I planted about 200 beet seeds. Chioggia and Detroit Reds. We ate the thinning's first followed by roasting the baby beets, then we boiled and skinned the big beets for salads and tasty snacks when they were at their peak. This past weekend I pulled the rest out to make a Spicy-Sweet Beet Relish ferment. Not really having a game plan other then the fact I had about 8 pounds of beets to use up and about a pound and a half of hot peppers. With those two as my base I decided to go for it...Now one interesting thing happened while I was prepping this ferment. I also had a hot water bath rolling for some pints of tomatoes and a pint of tomato juice left over from the canning workshop the day before. As I was putting the pints into the bath I stopped before putting the tomato juice in. It was giving off the recognizable sound of a fermented "hiss". Sure enough I opened it up and it was bubble-city. I took a sip and OMG! I just made tomato soda. No way was that going into hot water! It tasted SO GOOD!!! So I decided I would add it to my Spicy-Sweet Beet Relish to give it a sweet kick and jump start the ferment.<br />
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<span style="color: #38761d;"><b>Spicy-Sweet Beet Relish Ferment</b></span><br />
Makes about 2 quarts or 1 quart and 3 small jars<br />
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You will need: about 6-8 pounds of beets, boiled with the skins removed, allow to cool and chop into bite sized pieces. Two apples, cored and chopped to the same size as the beets. Three hot peppers, sliced into rings, seeds removed and toasted in a hot skillet until slightly charred. Remove from heat, cool and chop finely. Optional: a half cup of red grapes (I used organic seedless since they are in season right now) cut into quarters. Combine all into a large bowl with about a teaspoon of kosher salt. Mix and beat them around a bit until they start to give up some of their own juices. Then pack it into your jar, pack a bit press down, pack in more and press down, do this until you are about an inch and a half from the top. The goal is to remove as much of the air as you can and to cover the mixture with its own juices to create the anaerobic environment for the good bacteria to take over. Once it is packed you can finish it off with a small bit of salted water or fermented tomato soda, leave about an inch at the top. Cover with a lid. Set your ferment in a bowl to collect the juices that will inevitably pour out once the ferment gets to bubbling. Enjoy after the first three days then transfer to the fridge or cool cellar to store. Make sure you date it! This ferment tasted like magic after about 36 hours. Try it with a roasted meat dish or with fish. Or on its own!<br />
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<span style="color: #38761d;"><b>How to make Tomato Soda</b></span>: Juice 6 tomatoes, remove the seeds, pour into a jar with a lid, let it sit out for 24 hours, after that time it should be fizzy and ready to drink or use.<br />
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<span style="color: #38761d;"><b>Savory Vegetable Ferment: Eggplant, Leeks, Swiss Chard, Peppers with Caraway and Cucumber</b></span><br />
Makes about 2 quarts or one large jar<br />
<br />
You will need: One large eggplant, cut up into bite sized pieces, 2 leeks washed well and sliced into thin rings (try to use as much of the leek as possible, greens too!), a medium sized bunch of Swiss Chard chopped into small pieces, stems too, 2 medium sized peppers chopped (I used 3 small chocolate peppers and one green pepper), combine into a large bowl with 2 teaspoons of kosher salt, mix and beat up until the vegetables give up their juices. Add about 1 teaspoon of caraway seeds to the mix. Stuff and pack the vegetables into your jar until the juices cover the vegetables. Then slice about 3/4 quarts of 1 medium sized cucumber and layer them over your vegetables pushing them down to weight the ferment when you have used up all the slices take the end piece place it in the middle and close up your ferment. Set your jar in a dish to catch the overflow of liquid. Taste at the three day point. You can move it to the fridge or keep it on the counter to eat from, remembering to transfer into subsequently smaller jars to keep the air from ruining it.<br />
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<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-12511097908971882462012-09-17T07:22:00.000-07:002012-09-17T07:29:32.333-07:00Garden Porn: Biggest EVER<a href="http://2.bp.blogspot.com/-CFrIh3bVLxA/UFct9bsGLfI/AAAAAAAAAw0/cQXx1hDJ8sA/s1600/harvestthissaturday.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-CFrIh3bVLxA/UFct9bsGLfI/AAAAAAAAAw0/cQXx1hDJ8sA/s400/harvestthissaturday.jpg" width="400" /></a>Wow. I'm sure Google will bring many confused internet surfers to this post with that title...they may be a bit disappointed. This weekend was prime-time for the Community Garden and putting some food by. We had our biggest harvest yet to date this past Saturday; eggplants, butternut squash, green and red peppers, jalapenos, watermelons, beets, tomatoes, herbs, romaine and butter-crunch lettuce, Swiss chard and leeks. I also harvested the rest of my beets from the front yard garden to make room for my fall cabbages and kale. With all the delicious food-stuffs piling up in the kitchen there was much to can and ferment this weekend. Saturday after the garden three garden members came over to learn the basics of hot water bath canning. Each brought over about 8-12 pounds of garden tomatoes, already skinned. All together we canned 7 quarts and 9 pints of garden fresh tomatoes in their own juice. It was a lot of fun showing others how to can; its a relatively easy thing to-do, but its helpful to see the steps and how it works before venturing out on your own. I will post the How To and basic recipe later on...<br />
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This weekend was also spent with a good new friend drinking Cherry Kombucha outside and making plans to take over the world (which is always easier to do with a buddy). We sipped our hot-red elixir from some fun little vintage Playboy Bunny glasses outside. It was such a perfect weekend for indulging in fortunate bounties of food and friends. I hope yours was just as wonderful....<span style="color: magenta;"><b>XOMC</b></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-43022315974072314872012-09-11T09:10:00.002-07:002012-09-11T12:20:30.624-07:00Indian Runner Ducks <div class="separator" style="clear: both; text-align: center;">
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What is is about poultry? Throughout history humans have kept ducks and chickens close at hand, for food, manure and pest control in the garden. They also make wonderful companions and educational resource for children and young adults. So how did this relationship come to be? And what is it about the come back of raising poultry in urban gardens?<br />
One aspect to consider is the current movement of not only organic food but local food and people wanting to have more control and say over where their food comes from, how it is grown and transported. A recent study has started a ripple effect in the growing community that has separated consumers into two different groups; those who buy organic for its supposedly nutritional benefits and those who purchase local/organic for community, society and environmental benefits. The study recently conducted by <a href="http://www.nytimes.com/2012/09/04/science/earth/study-questions-advantages-of-organic-meat-and-produce.html?_r=1&adxnnl=1&adxnnlx=134737200"><span style="color: #38761d;"><b>Stanford University</b></span></a> found organic food has no nutritional advantages over conventionally grown food. Take what you will from the study, but I think for most people that choosing organic produce and meats over conventional is also a matter of choice concerning the environment, keeping antibiotics out of our families bodies, how the farmer treats their land, livestock and the chemical companies they choose to NOT support and the workers they hire. By keeping it local we are reducing our carbon footprint and keeping the economy within our community. Its not just about eating well its about making the right choices that in turn effect our environment, health and welfare of our community. Also, growing our own food and raising our own poultry keeps us connected to our land and agricultural roots. Secondly, don't we want to be self-sufficient and sustainable? To rely on ourselves to grow healthy fresh food for ourselves and the community? I would like to see a study that shows the benefits of visiting the farmers market, meeting up with your NSA (Neighborhood Supported Agriculture) every week to garden together, having a connection with urban poultry, nature and the pride in growing your own food.<br />
Back to ducks...at our NSA we decided to keep ducks to help maintain our dedication to not using pesticides to control bugs like the harlequin beetle, stink bug, cucumber beetle and bean beetle. Ducks also produce wonderful manure that they automatically add back to the soil through walking and foraging deeply with their bills. The water they bath in can be directly applied to crops for an immediate fertilizer boost. Not only that but they lay delicious rich eggs, containing high levels of Omega 3's and vitamins foraged from the garden; not from medicated feed in cages. Ducks, unlike chickens, are easy to train and herd; show a duck once or twice and they will remember! One example is in southeast Asia; Indian Runner ducks in the thousands are herded from rice paddy to another by the community of farmers to eat bugs, lay manure and eggs. Then herded to the next paddy and finally to a large outdoor pen for the night. This has been done for centuries. At our garden not only will we be using them for pest control but also to educate our community at large the benefits of using ducks in the garden and possibly partnering with local public schools to teach children about the ducks, how they "work" the garden and the act of growing your own food. Being a NSA we have a responsibility to educate and share with our community about locally supported agriculture and being kind to the environment. Mostly I think the recent lure to raising and keeping poultry in the urban garden is a longing to have a connection to our food once again. Along with the knowledge of chickens being raised in confining cages, fed antibiotics and the waste created by big factory farms. After all isn't the food we produce and consume as a society reflective of who we are, what we find to be important and fulfilling? Urban farming and homesteading is on the rise because we know that it is the right thing to do for our health, for our community and environment.<br />
<a href="http://www.nytimes.com/2012/09/11/nyregion/in-lowville-ny-lessons-on-sustainable-living.html"><span style="color: #38761d;"><b>Just in; article about homesteading in the New York Times </b></span></a><br />
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Fawn and White Indian Runner Ducks in the garden by P. Allen Smith<br />
<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-12830997257891298372012-09-10T07:13:00.004-07:002012-09-10T07:14:16.776-07:00Garden Porn: Bountiful Pleasures <div class="separator" style="clear: both; text-align: center;">
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This is probably the best time of the summer...Everything in the garden is practically busting with color and flavors, summers last hurrah before autumn and the long grey winter. This past weekend was a mini-celebration in all that the summer has to offer. A lot of harvesting was done at the Mount Washington Community Garden; tomatoes, Swiss chard, beets, leeks, butternut squash, basil, eggplants, romaine and butter crunch lettuce, red and green peppers, jalapenos and cherry tomatoes. We planted garlic and more spinach and lastly red clover crop cover. While we worked we all snacked on some tasty watermelon. Another lovely weekend workday at the garden!<br />
On Saturday I canned 5 pints of roasted tomatoes with roasted garlic and oregano (all from the garden). Canning always takes SO LONG...But come January when we want some tasty tomato sauce or soup I have a whole pantry full of organic garden tomatoes ready to use. This week we also plan to can salsa, beets and possibly some green beans. Also on Saturday I planted some Winterbor Kale plants, green cabbage plants, some Heirloom Alliums from <span style="color: #38761d;"><b><a href="http://www.southernexposure.com/heirloom-allium-sampler-p-1446.html">Southern Exposure Seed Exchange. </a> </b></span><br />
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Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-12670498296797828352012-08-27T07:52:00.000-07:002012-09-28T11:30:55.968-07:00The Color Red: New Kombucha Flavor & Lots of Tomaters <div class="separator" style="clear: both; text-align: center;">
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We had a busy weekend around the house...lots of sanding, painting, installing new bathroom and closet doors and finishing up the bedroom. All the little things are adding up and its starting to look really nice! Now with the ducks happily in their garden home we can relax a bit and get the rest of our home projects completed.<br />
I wanted to share with you some of the flavors that appeared in our kitchen over the weekend; red was the default color of choice!<br />
One of which is a new kombucha flavor that I am wild about. Cherry Chia with Yerba Mate (as opposed to black tea). The Yerba Mate gives the kombucha a less over the top tea flavor and instead allows the fermented flavors to sing. We are enjoying this batch of 'buch quite a bit; in fact I think it may be my best in a very long time. To make Cherry chia; add 1-2 teaspoons chia seeds to your bottle, remove the cherry stones from about 6 ripe washed cherries, cut into quarters, add the cherries to the chia and fill with brewed kombucha, swirl a bit of kombucha around to get the chia seeds wet, then fill to the bottom of the neck of your bottle. Cap and date...the cherries and chia become active really quickly (like minutes); burp your bottle the first couple of days and refrigerate for a couple days before you open; it's powerful!!!<br />
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The next flavor this weekend was tomatoes...lots and lots of juicy red-ripe tomatoes from the <b><a href="http://mtwashingtonveggies.blogspot.com/2012/03/pictures-and-recipe.html"><span style="color: #38761d;">Eric Waller Community Garden</span></a></b> and our front yard garden. I am letting them ripen just a tad more today before I can them whole tonight. We will have lots of delicious and local/organic tomatoes for winter stews! Yum!<br />
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<span style="color: #cc0000;"><b>XOMC</b></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-88308673622131927462012-08-23T08:10:00.002-07:002012-08-23T08:20:24.107-07:00Moss Transplant UpdateIn June I <a href="http://palateandpantry.blogspot.com/2012/05/transplanting-moss.html"><span style="color: #38761d;"><b>transplanted moss</b></span></a> from the far corner of our lot to the area around a walkway next to our house. It's been way over a month (about two in fact) for a follow-up. I am pleased to report that the moss has taken! Albeit not without some help from lots of rain this summer, more like down pours and <span style="color: #38761d;"><b><span style="color: #38761d;"><a href="http://palateandpantry.blogspot.com/2012/07/power.html"><span style="color: #38761d;">derechos</span></a>. </span></b></span><br />
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Sometimes the area looks a bit dry and brown and I think to myself "Crap! I killed it!" then I give it a heavy drink of water and presto! Its green and fluffy again. I am hoping next year it will be fully rooted and in place. Now that I know it works (dirt splash-up problem SOLVED) and the mossy areas I transplanted from have replenished, I plan to do more on this side of the house. After we replace the windows...<br />
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No rest for the weary!<br />
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<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-91620177760111908112012-08-22T08:10:00.001-07:002012-09-28T11:31:29.749-07:00Tomato, Zucchini, Eggplant Tian with Rosemary, Sage and Thyme<div class="separator" style="clear: both; text-align: center;">
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Have a lot of tomatoes? How about that giant zucchini rolling around in your crisper? Don't know what to do with that beautiful eggplant you swooned over at the farmers market? Make Tian! Tian is basically a thinly layered vegetable dish that is baked with herbs. It's French, Provençal, and it's delicious. You can make tian hot or cold as long as it consists of thin layers of vegetables (I'm sure fruit tian would be amazing too!) We enjoyed ours with black rice, grilled pork loin spiced with <a href="chrome://newtabhttp//www.deandeluca.com/herbs-and-spices/herbs-spices/zaatar.aspx?ref_code=GPPC2&KeyWord=Zataar&gclid=COSd3pi6-7ECFcHc4AodJHsAdA"><b><span style="color: #38761d;"> za'atar</span></b></a> and sauerkraut. It makes a lot too, so now I have tian waiting for me for lunch.<br />
All of the ingredients for this dish came from our front yard kitchen garden and the Mt Washington Community Garden...über local yo. Food is so awesome.<br />
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<span style="color: #38761d;"><b>Tomato, Zucchini, Eggplant Tian with Rosemary, Sage and Thyme</b></span><br />
<span style="color: #38761d;"><b>Serves 4-6</b></span><br />
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3-4 medium to large ripe garden tomatoes, thinly sliced<br />
1 medium zucchini, thinly sliced<br />
1 large eggplant or 2 medium sized eggplants, thinly sliced<br />
4 sprigs of fresh rosemary, two chopped (leaves only)<br />
6 sprigs of fresh thyme, 2 stripped of its leaves<br />
A handful a fresh sage leaves, or more!<br />
About a 1/4 of olive oil<br />
<a href="chrome://newtabhttp//www.realsalt.com/"><span style="color: #38761d;"><b>Real Salt</b></span></a> and pepper<br />
A large deep casserole dish<br />
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Preheat your oven to 375, lightly oil your casserole dish.<br />
Add your eggplant and zucchini to a large bowl along with some salt, many generous grinds of pepper, olive oil and the chopped rosemary, thyme and sage leaves. Gently toss/mix with your hands or tongs until the eggplant and zucchini are well coated, salt and pepper more to taste.<br />
Begin with a slice of tomato, then eggplant, then zucchini in the casserole dish. I found that making a stack in that order then placing it in the dish to be the easiest technique, slightly at an angle to the side of the dish, like you are spreading a thick deck of cards. Repeat and follow along the entire dish edge. Fill the middle with any remains and line the outside with your remaining thyme and rosemary sprigs. Pour over any juices left in your bowl and place it in the oven, uncovered for one hour and 30 minutes. Check periodically for even baking. Depending on your oven this may take shorter or longer. Enjoy with anything else your heart desires; I imagine this would be amazing with some hearty bread, a fried egg or just as is.<br />
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Enjoy!<br />
<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-61580089112934092012012-08-20T08:09:00.000-07:002012-08-23T08:17:45.631-07:00Weekend Maximization: Birthdays and Ducks<div class="separator" style="clear: both; text-align: center;">
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Summer is fading...the light is changing and the nights are getting cooler. For some the summer can be a break from the daily grind and others look forward to the return of the cooler weather. I LOVE the summer, everything about it; unpredictable weather, swimming, bare feet, early morning runs, long days and all the garden fresh food; even the 100+ degree days. My energy is boundless.<br />
As we drove back from a afternoon of birthdays last night it suddenly dawned on me, there is only two weekends left of summer, Labor Day weekend is only one weekend away. Soon the pools will close, school will begin for me, <a href="http://www.readyluck.com/"><span style="color: #38761d;"><b>wedding season</b></span></a> will kick into high gear for the fall for Shane and before we know it Thanksgiving and Holidays and a New Year. Time flies and this summer flew by especially fast. A lot happened and I am grateful for every moment of it. Some highlights;<span style="color: #38761d;"><b> <a href="http://www.meaghancarpenter.com/"><span style="color: #38761d;">my first DC show</span></a></b></span>, the <a href="http://www.wildfermentation.com/"><span style="color: #38761d;"><b>Sandor Katz </b></span></a>workshop at <a href="http://www.stonebarnscenter.org/"><b><span style="color: #38761d;">Stone Barns</span></b></a>, hiking and camping in the <a href="http://www.nynjtc.org/hike/slide-mountain-highest-peak-catskills-loop"><span style="color: #38761d;"><b>Catskills</b></span></a> in the rain with Shane, raising 6 Indian Runners and growing lots and lots of food. It has also been challenging as well; raising the ducks has taken a lot of our time, mostly away from the work we want to complete on our house for refinancing (so adult I know) and mostly finding a nice balance for all the things we want to do...like going on productive adventures, putting by as much food as we can, creating art and feeling centered. So perhaps summer winding down is a good thing, fall is for reflection after all and taking a little time to relax...well sort of...<br />
Some highlights in image from the weekend...non-photographed highlights: yoga workshop with <a href="http://www.edieyoga.com/"><span style="color: #38761d;"><b>Edie</b></span></a> at <span style="color: #38761d;"><b>Charm City Yoga</b></span> and trading one of my Kombucha Scoby's for Kefir grains from a kind woman in Hampden.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sam with all the moves...</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uN_-yFvNw_Q/UDJXpCMjfgI/AAAAAAAAArQ/CAf1ujWDUTU/s1600/earl.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-uN_-yFvNw_Q/UDJXpCMjfgI/AAAAAAAAArQ/CAf1ujWDUTU/s400/earl.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Earl presiding over all...<br />
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<span style="color: magenta;"><b>XOMC</b></span></td></tr>
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Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-84962564247667777762012-08-17T09:46:00.001-07:002012-09-28T11:32:06.627-07:00Sauerkraut <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tNyJ003zZpA/UC5amBXCQzI/AAAAAAAAApQ/yvTGwyrKE_4/s1600/kraut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-tNyJ003zZpA/UC5amBXCQzI/AAAAAAAAApQ/yvTGwyrKE_4/s400/kraut.jpg" width="400" /></a></div>
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If you have never done a wild ferment before because you are afraid of Botulism or mystery deadly bacteria and or stinking so bad that you scare away your friends and family, I am here to say; get over it. It's so easy and risk free. Your gut will thank you and most importantly your taste buds will go wild! Not to mention your friends curiosity will be piqued with interest...you're doing what???<br />
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Be the envy of your agrarian social circle; make 'kraut.<br />
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<span style="color: #38761d;"><b>How to make Sauerkraut 101...</b></span><br />
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You will need:<br />
A Crock or other vessel like a large glass pickle jar, or large mason jars.<br />
A plate that fits inside your crock/vessel that you can remove, or a root plug, which is a disc you can cut from a beet, turnip or even cabbage. This is used to place on top of your kraut to press it down so the brine covers it. A weight to place on top of your plate or plug like a jug or small glass jar filled with water, a zip-lock filled with water or salted water, a big cleaned rock. A towel to cover your kraut and a big rubber band or string to secure it.<br />
You can make sauerkraut with one large head of cabbage or 20+. It all depends on the size of your fermentation vessel. We had 3 large heads of cabbage from the garden, we used our 5 gallon crock and it was only a third full. Salt; any salt without iodine will do, we always use<span style="color: #38761d;"><b> <a href="http://www.realsalt.com/">Real Salt</a></b></span> and some kosher salt. We also added whole caraway seeds and four apples, both are optional, in my opinion they add a nice balance to the cabbage. Shred your cabbage and apples with the blade attachment of your food processor, or your mandolin, or grated by hand or sliced by hand. We like ours thin. You may like it more chunky. There is no right or wrong way! Dump your beautiful cabbage-apple confetti into your vessel; start with a sprinkle of salt over it and massage the mixture with your hands. The goal is to break down the cellular walls of the cabbage to release its water content, the salt will help pull more water from the cabbage throughout the whole fermentation process, your hands are just getting it started. Optional, but a lot of fun, is if you have an old wooden baseball bat or pounding mallet, use that if your hands are tired or if you are fermenting a ton of kraut, clean it and pound away.<br />
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<a href="http://1.bp.blogspot.com/-Vup_SJgX7pI/UC51Gb9S8DI/AAAAAAAAAps/fw5B73rMTgs/s1600/kraut+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Vup_SJgX7pI/UC51Gb9S8DI/AAAAAAAAAps/fw5B73rMTgs/s400/kraut+2.jpg" width="400" /></a></div>
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The goal is to create enough brine so when you place the plate or plug and press down the brine covers the kraut. Now taste test your cabbage, you want it just salty enough, kinda like how sea water tastes...too salty? Add some fresh water, let it set for a bit then drain, but the goal is to taste as you go and add, you don't want to lose any flavor by diluting it with extra water. Once the flavor is right add in some caraway, mix it in, then cover and press with your plate or plug. Enough brine? Good, add your weight, towel and secure it. Place in a cool area like your basement. Ferments will develop faster in the heat of the summer and should be consumed instead of stored for the long haul. In the fall you can put up kraut for the winter, it will ferment slowly and you can keep it in the vessel and take what you need.<br />
In a couple of days taste it. There may be some white sheets on the surface of the brine, this is mold and is totally normal. Remove the weight and skim away the mold, if you don't get all of it, not to worry, go under the brine and pull up some kraut for your taste test. Mix in the mold, the anaerobic and lactic acid environment you created will kill it. Our Kraut took about 6 days to come to the flavor we liked, I could tell it was done when I could smell it. We skimmed off the mold and packed it into four quart sized mason jars. We will eat one now and place the other three in our cellar-like environment in our basement, dated for later use. If you don't have a spot like this in your house the refrigerator is the best place. Or give some away to your friends and have a bratwurst party!<br />
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Heres to your happy gut!<br />
<span style="color: magenta;"><b>XOMC</b></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-74303718507297884882012-08-16T07:23:00.002-07:002012-08-16T12:26:39.514-07:00Indian Runner Ducks: Week Five<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-5FqGVZDuCr4/UCz-8vlBrkI/AAAAAAAAAoo/Tb4c6x-YqMM/s1600/big.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-5FqGVZDuCr4/UCz-8vlBrkI/AAAAAAAAAoo/Tb4c6x-YqMM/s400/big.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: 10pt;">As the Runners grow taller and fuller they require more nutrients
than </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">what their starter feed offers. This past week we have
switched up their </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">feeding routine to mimic their upcoming garden schedule.</span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">Ducklings more than chicks </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">require an ample amount of Niacin </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">(B3) and Calcium in their diets. You can simply give them a water soluble </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">"multi-vitamin" or you can supplement their diet using
whole foods. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">Tomatoes, broccoli, asparagus, carrots and nutritional yeast are
just some </span><span style="font-family: Verdana, sans-serif; font-size: 10pt;">of the niacin rich foods that ducks can eat. Without ample niacin
ducks </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">can experience a lack of growth and have a difficult time
metabolizing </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">their feed for energy which in turn gives them weak muscles,
especially in </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">their legs. Calcium is also an important addition to their diets
right now </span><span style="font-family: Verdana, sans-serif; font-size: 10pt;">so we have been giving them a treat of yogurt with live cultures. As
they grow </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">older niacin and calcium are important supplements for egg laying
as well. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">Their daily "duck-feast" is a mash-up of dry pellet
starter feed, a large ripe </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">tomato, 4 scoops of Nutritional yeast and a green leafy vegetable,
mixed </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">with some water, yogurt and feed. They LOVE it.</span><br />
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<a href="http://2.bp.blogspot.com/--s0P-y-STjk/UC0BJ5g_M_I/AAAAAAAAAo4/_Sbf_PBJb88/s1600/feed.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/--s0P-y-STjk/UC0BJ5g_M_I/AAAAAAAAAo4/_Sbf_PBJb88/s400/feed.JPG" width="400" /></a></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">These ducks (the ladies) and drakes (the gents) grow up fast and
as they await their </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">entry to their home in the garden I can't help but be a </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">bit sentimental. Just this morning I was remembering the first
night we </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">had them - so small and vulnerable! - their little chirps and leg
stretching, </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">first swims and first feathers, quacks and individual
personalities. A.J. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">is still the biggest and is most definitely the flock leader
(pictured </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">above in the pool in the middle) and Ressie is in the front on the right. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">Also on the Duck Front we will begin construction of their new
home "Fort </span><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Knox" over the next few days. We are very excited to have
them part of our </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">garden community and community at large, we know that they will
make a </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">wonderful addition not only to the garden but for educational
purposes </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">within the community as well. Many people inside and outside of
our garden community </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">have offered their support (from vet care to </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">solar heating!) and have volunteered their time to care for the
ducks. It </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;">takes a village after all! And we are one committed village...</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 10pt;"><b><span style="color: magenta;">XOMC</span></b></span></div>
Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-31064420628188668482012-08-15T11:39:00.000-07:002012-08-23T08:18:32.291-07:00Garden Porn: Harvest<a href="http://1.bp.blogspot.com/-vfjXrOaA9uk/UCvrcvcxO7I/AAAAAAAAAn0/ckjbvJWeM4s/s1600/post+harvest.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-vfjXrOaA9uk/UCvrcvcxO7I/AAAAAAAAAn0/ckjbvJWeM4s/s400/post+harvest.jpg" width="400" /></a><span style="background-color: white; font-family: Arial; font-size: x-small;">" People deal too much with the negative, with what is wrong. Why not try and see positive things, to just touch those things and make them bloom?"</span><br />
<span style="background-color: white; color: red; font-family: Arial; font-size: x-small;">Thich Nhat Hanh</span>
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<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-91713230717080699602012-08-13T06:30:00.000-07:002012-08-13T06:32:16.071-07:00Purslane: Portulaca oleracea <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Z6GQ8ktnmP0/UCj4x6kYWLI/AAAAAAAAAmU/7jx-0DK086Y/s1600/PortulacaOleracea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Z6GQ8ktnmP0/UCj4x6kYWLI/AAAAAAAAAmU/7jx-0DK086Y/s400/PortulacaOleracea.jpg" width="251" /></a></div>
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Sometimes we find things in our flower beds and vegetable gardens that we didn't plant; we call them weeds. And more often those weeds are a constant nuisance, poking up around our beds like a grade school bully. There is one such "weed" that is not really a weed at all, in fact you may already know what it is from seeing it snake over sidewalks, cascade over rocks or the pretty yellow flowers it sends up towards the end of its growing cycle. <a href="http://en.wikipedia.org/wiki/Portulaca_oleracea"><b><span style="color: #38761d;">Purslane</span></b></a>, pigweed, hogweed or verdolagas is commonly eaten in Mexico, Europe and Asia. It has a lemony flavor with a succulent like crunch. Purslane also has a mucilaginous quality that makes it a great thickening agent for soups and sauces. The leaves of the plant are also an excellent source of Omega-3 fatty acids and medicinally the leaves can be made into a tea and used to treat stomach aches and as a poultice to treat insect stings and earaches.</div>
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Its a free garden gift that appears July through September. Harvest up until it flowers. Dry the leaves and keep in your pantry for use in winter stews or for tea. But use it in its raw state for as long as you can! My favorite way to use Purslane is chopped, stem and all, then tossed into a simple tomato-cucumber salad with fresh mint or the leaves in a Caprese. Keep it simple, the summer is too hot for complexity. </div>
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A word of caution however, be careful not to pick Purslanes look-a-like, <a href="http://en.wikipedia.org/wiki/Euphorbia"><b><span style="color: #38761d;">Euphorbia</span></b></a>, you will know it by the milky liquid it exudes when picked as well as having thinner stems.</div>
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This article from the New York Times from a couple years back offers a interesting recipe for Pickled Purslane. <a href="http://cityroom.blogs.nytimes.com/2010/07/10/urban-forager-from-sidewalk-cracks-a-side-dish/"><span style="color: #38761d;"><b>Urban Forager, From Sidewalk Cracks, a Side Dish</b></span></a></div>
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Enjoy!</div>
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<b><span style="color: magenta;">XOMC</span></b></div>
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-3537600702898639772012-08-10T08:26:00.000-07:002012-08-11T06:39:31.083-07:00Indian Runners: Resurrection<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-6NA6jJOta-g/UCUl84q59II/AAAAAAAAAlc/AKo0saySZe4/s1600/Handsome.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6NA6jJOta-g/UCUl84q59II/AAAAAAAAAlc/AKo0saySZe4/s400/Handsome.jpg" width="400" /></a></div>
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One week ago today we had a scare. I was already nervous to leave them for the weekend and had been running around all week coordinating with folks to make sure that they were cared for. About 15 minutes before we were slatted to leave for NYC I went to check on the ducks and what I found was a dying duck. She was breathing hard and twitching, her neck flopped down, eyes closed; belly up. I gently picked her up and she responded by freaking out and squawking, immediately we placed her in the box with burlap we use to transport them. Shen went right back into her "coma", belly up, neck floppy, eyes closed. Quickly we tried to google search all her symptoms. There is not a whole lot of info out there for ducks, but the first thing I read was sugar water, get them to drink! So I whipped up some sugar water and called my duck gurus. Kirsten and Jason have been raising ducks for a long time; Kirsten ironically was driving in upstate New York but Jason was at the record store so I called him. He was so helpful, hopeful and full of great advice, stories and general support. He said the best thing to do is to be with her and that anything could happen. Of course we stayed with her. Shane rubbed her belly and I kept dripping sugar water across her bill. We did this for about 45 minutes, she was unresponsive the entire time. Then...she pooped. Then she moved. I kept up with the sugar water and could feel her sucking it through her bill off my finger. We kept doing this. Then she would peck the side of the box, looking for food. I had read a while ago that you should give a sick duck hard boiled egg yolk. We just happened to have one so Shane prepped a mash for her. While he was doing that she went from belly up to on her belly. I dipped her bill in the sugar water and she started to drink, then peck for food so I added some dry food and she went for it! Then the yolk and she gobbled it down voraciously. We could not believe it. She was coming back. Then her eyes started to open and she kept eating and drinking. After about an hour she was on her feet and chirping to get back to her buddies. We gave her a quick bath and placed her back with her flock. We named her Resurrection or Ressie for short.<br />
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<a href="http://4.bp.blogspot.com/-mfBBrhu5CTw/UCUakta2EtI/AAAAAAAAAk8/baY9UlEVpzw/s1600/ressie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="http://4.bp.blogspot.com/-mfBBrhu5CTw/UCUakta2EtI/AAAAAAAAAk8/baY9UlEVpzw/s400/ressie.jpg" width="400" /></a></div>
The crazy thing about this situation is that we have no clue what happened. Perhaps she ate something strange in the yard? <a href="http://en.wikipedia.org/wiki/Hardware_disease"><span style="color: #38761d;"><b>Hardware Disease</b></span></a> was a possibility; when they ingest a metal object. Maybe she had a seizure? Who knows. I do know though that our constant presence with her was a huge part of her surviving. Now a week later you would be hard pressed to tell that anything even happened. And since last week they have grown dramatically! This past Wednesday was their one month birthday and since two days ago they have become ducks. Quacking, moving like ducks and wanting to be outside.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-41867446096443276012012-08-08T09:46:00.004-07:002012-09-28T11:32:38.888-07:00Roasted Eggplant & Tomatoes with Pan Fried Chickpeas in Coconut Milk<div class="separator" style="clear: both; text-align: center;">
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Sometimes the best dinners are the ones you come up with when you think you have to go grocery shopping but are too lazy to. This was the situation last night. After bringing the ducks up to the garden for a romp, coming home and continuing the duck house clean-up; I was rendered exhausted and hungry. Retreating to the kitchen I pulled out all the garden vegetables that were ready to be eaten. Eggplant, zucchini, large beefsteak tomatoes, cucumber, Swiss chard and garlic. I found a can of chickpeas and a can of coconut milk along with the delicious honey we picked up at <a href="http://www.stonebarnscenter.org/visit/index.html"><span style="color: #38761d;"><b>Stone Barns</b></span></a>. These things were to become dinner.<br />
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<span style="color: #38761d;"><b>Roasted Eggplant & Tomatoes with Pan Fried Chickpeas in Zucchini Coconut Milk </b></span><br />
<span style="color: #38761d;"><b>Serves 2</b></span><br />
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You will need:<br />
1 medium sized eggplant<br />
2 large hearty tomatoes<br />
1 medium zucchini<br />
4 large leaves of Swiss chard<br />
1 can full fat coconut milk<br />
1 can chickpeas<br />
Olive Oil<br />
Salt<br />
Fresh black pepper<br />
Half a lime
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1 teaspoon fresh ginger<br />
1 teaspoon Curry powder<br />
Honey (to taste)<br />
A few cloves of garlic with the skin on<br />
1 small cucumber (optional)<br />
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Preheat your oven to 375 with the rack just one notch below the highest.<br />
Slice the eggplant into half inch rounds then into half circles, place in a bowl and toss with a generous amount of olive oil and salt. Set aside.<br />
Slice two tomatoes into half inch rounds and place on a baking sheet. Add the eggplant and drizzle both with more olive oil, salt and pepper. Place in oven to roast.<br />
Slice your zucchini into 1/4 inch rounds and set aside.<br />
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Drain and rinse well one can of chickpeas, heat 2 tablespoons of coconut oil in a skillet, set heat to medium. When hot add the chickpeas, sprinkle with salt and a half teaspoon of curry powder. Toss around to coat and let it fry for about 2 minutes, add another sprinkle of salt and another 1/2 teaspoon of curry powder. Fry for another 2 minutes. Add the juice from half of your half of lime, turn off the heat. Remove to a small bowl to cool, taste test for more salt.<br />
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Check on the eggplants and tomatoes, turn the baking sheet and add a few generous grinds of black pepper, add your garlic, whole, to roast.<br />
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Back in the skillet add another spoonful of coconut oil over medium heat, when hot add a teaspoon of grated ginger, saute for a few moments scraping up the curry chickpeas remains and add your sliced zucchini. Saute until the zucchini is soft but not all the way, add the coconut milk, and the lime (yes, skin and all), bring to a bowl. Simmer on low for a few minutes then turn off the heat, leave uncovered.<br />
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Meanwhile set your oven to broil on the high setting and finish off the eggplants and tomatoes, you want a nice brown crust on the eggplant. While they are finishing drizzle your chickpeas with 1/2 teaspoon of honey to start, toss and taste, add more if desired. Stir in a half teaspoon honey (or to taste) to the coconut milk and zucchini.<br />
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When the eggplants and tomatoes are finished, remove from the oven and add the roasted eggplant to the coconut milk and zucchini. Chop up two Swiss chard leaves for each person into a bowl. Pour over the chard the coconut milk zucchini eggplant mixture, add a couple slices of roasted tomato, a clove of garlic, a spoonful of chickpeas and thinly sliced cucumbers for garnish. Watch out for the lime you added!<br />
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Its many steps but in about 45 minutes you will have a healthy, local vegan dinner that is so freaking delicious. Double everything and you have leftovers or dinner for four.<br />
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Sorry there are no pics...I was too hungry, the images above were taken at Stone Barns in New York this past weekend, post on the <a href="http://www.wildfermentation.com/"><span style="color: #38761d;"><b>Sandor Katz Fermentation Workshop</b></span></a> to follow soon.<br />
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<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.comtag:blogger.com,1999:blog-3909630451901631420.post-14085732989829751812012-08-01T09:19:00.001-07:002012-08-01T10:42:19.051-07:00Indian Runner Ducks: Three Weeks Old<div class="separator" style="clear: both; text-align: center;">
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Raising six ducklings is what I imagine raising a new born to be like except on accelerated speed and no baby-monitors. On second thought its probably not even close but for us right now its the closest we are going to get. My most recent worry has been focused on "legalities" (of which I will not divulge here, yet) and getting them outside as much as possible. You see they are getting big. Real big and stinky. Their adult feathers are coming through on their wings and upper torso and the chirps are tiny quacks with chirps sprinkled in. Still cute, still relatively young, they are strong, healthy and definitely ready to get into the garden. However they are still too small and not quite ready to go off to college just yet. We switched from pine shavings in their brooder to straw and they are going through their duckling starter feed at a steady rate. Once the bag is gone we will switch to the adult mix with vegetable supplements and ample foraging time. They are wonderful and I adore them. Enjoy the photos from<span style="color: #0b5394;"><b> <a href="http://www.thesharer.com/">the sharer</a></b></span> taken over the past week. The image second from the top and last image were taken last night.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4_iMRIeXtbI/UBlWUEba_CI/AAAAAAAAAkE/6Zy3dbkfMC4/s1600/downy+out.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-4_iMRIeXtbI/UBlWUEba_CI/AAAAAAAAAkE/6Zy3dbkfMC4/s400/downy+out.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see their downy feathers coming out on the duck butt on the left!</td></tr>
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<span style="color: magenta;"><b>XOMC</b></span>Anonymoushttp://www.blogger.com/profile/08829535263256944925noreply@blogger.com