KAT'S COOKING KORNER: From the Patch

We have a penchance for accidental gardening around my house. I have sunflowers that spring forth by the dozens every year, with no effort from my hand. Little tomato plants emerge from the very soil where the previous year they flourished and fell back to earth. Seemingly magical or via the helping hand of friendly fairies perhaps? Raspberries aren't so shocking, but certainly a delicious fruit that requires little labour on my part. Wonderful, in my eyes, to be sure. Various herbs, whether perennial or annual, also return, often requiring a heavy hand to keep them in check. My oregano is prolific, thyme terrific and the cilantro and dill self-seed at will for both my use and many a neighbour.

Just about ripe

One other plant tends to return every year, which did not fail to materialize again this year. Cinderella's carriage be damned, this beauty is all about Halloween. Check it out! For whatever reason we only got one, but it was a lovely pumpkin none the less. And shocking to me, it was ripe by mid-August. I managed to convince the girls not to carve it in the heat of summer, as the odds of it lasting til October 31st once carved were nil, but whether it would survive intact til All Hallow's Eve was another question entirely.

Never fear, but it did! And yesterday was the day that we sliced into this bad boy. It was time to carve a Jack 'o Lantern!

The first step is always to draw a fearsome face in our family. Once the face is in place (try and carve that Mom!), then I plunge my knife into the top of the quaking squash and carve a lid for it.

Check out all those seeds!

The crafty Momma that I am, no way are we going to let those yummy bits go to waste. Time to get scooping!

A spoon can be handy to scrape the sides,

but sometimes only your hand will do to get right in there! Get digging!

Voila, empty!

And here we have the remains of the day

After much careful carving by my deft hand, two jolly Jack 'o Lanterns emerged that pleased my girls

Pumpkin Seeds Roasting

But what really pleased me were all those delicious little seeds that filled our two orange orbs. Gotta love roasted pumpkin seeds with just a hint of salt, plus a sprinkle of paprika. Set on low, and cooked til crunchy, these yummy treats are packed with iron, zinc, copper, phosphorous, manganese, tryptophan, magnesium and more. They are a source of vitamin E, full of antioxidants and even have anti-microbial benefits. Woohoo, and they taste good too! With a history dating back to 1300-1500 AD, that's a whole lot of goodness for a really long time.

Don't expect me to share my seasonal seeds with you though. I am a bit of a Halloween hog, when it comes to my pumpkin seeds. You'll have to carve your own pumpkin and make your own roasted seeds this week.

Happy Halloween!

KAT'S COOKING KORNER: From the Orchard

The weather has been kind of funky around these parts this year. Way back in March, we had temperatures that soared into double digits, when we should have still had a blanket of snow covering everything. Beautiful and all, with barbeques getting dusted off all over town, but there was just one problem. It wasn't just the people who were fooled into thinking it was spring; the plants were as well. What's the problem with that, you  might wonder?

LOTS!

Warm weather in March is fine to shed the scarves, but when the trees and bulbs think about getting into the swing of things too, bad omens hang in the air. I don't care if temperatures fluctuate on my behalf, as I can get used to slopping around in my winter boots again, but when the trees start to bloom, they can't change their minds and go back into hibernation mode again so easily. Winter is bound to be back again and this past Spring it returned indeed. The result was instant death to the flowers that had valiantly attempted to awaken to the falsely-promised Spring. Magnolias molted their blooms in an instant. Lilacs luckily paused with buds on the verge of unfurling. The many fruit trees in the area were not so blessed though. Their pretty, scented flowers curled into brown petals that would never bear anything.

That equated to an absolute dearth of fresh fruit this summer.

Well, not exactly a complete dearth, as we still enjoyed strawberry picking in June and my raspberries are scrumptious even today. As far as the poor apples went though, I heard tell that 85% of the crops were destroyed when the impending frosts returned, killing fruit blossoms rampantly.

Last Year's Apple Picking

"No!", I cried, when I read the dismal facts. We are a family of foragers and I love traipsing around the countryside collecting fresh fruits and veg in season. We have gone apple picking since the girls were babes! Apple Land was apple-less. What were we to do?

Never fear my friends. I am an industrious individual and I've got computer access to the world. If there was an apple to be picked in Southwestern Ontario, I was determined to find it.

Click, click, click...

And don't you know, I found a place! A little closer to the lake is apparently a little more protected by the warmer winds. The lucky folks at Great Lakes Farms weren't completely immune to the early blooms and subsequent frosts, but they had apples! While it's early in the season, knowing that apples will be at a premium this year encouraged me to act fast. When I read that they had Galas and Macintoshes, we were out the door like a shot!

These trees were plenty full!

The apples looked even better close up!

Concensus was - Delicious!

We managed to collect a slight 25lbs worth of fresh, tasty apples for our consumption. The kids have had apples in their lunch every day since then. Today they got applesauce too! My favourite recipe for apples though is smooth and delicious Apple Butter. Pies are perfect for holidays, but butter is better for all the nut-picky schools around Ontario. Apple Butter makes a sandwich a scrumptious snack and this recipe comes from a favourite cookbook of mine called jam it, pickle it, cure it, by Karen Solomon.

APPLE BUTTER

Ingredients:

• 8 lbs sweet apples (try using 3 different varieties for a more complex taste)
• 2Tbsp freshly squeezed lemon juice
• 1/3 Cup brown sugar
• 1 tsp kosher salt
• 2 tsps ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cardamom

Directions:

• Peel, core and quarter apples. Place them on 2 lightly greased cookie sheets in a 350F oven for 2 hours. After 1 hour, rotate the trays 180 degrees and switch the trays from bottom to top and vice versa.
• Remove apples from oven and puree in a food processor or blender until very smooth (approx 4 min). Add remaining ingredients and process for another 2-3 minutes.
• Store in a covered glass container in the fridge for up to 1 month (if it lasts that long!)

*Oh, and by the way. If you didn't figure out what my mystery gadget was the other day, it was an antique apple/potato peeler. Not near as handy as I would have liked, but none the less, it helped. Now get buttering and Enjoy!

KAT'S COOKING KORNER: From the Garden

Along with the end of summer, back-to-school beginnings and a return to routine, I have fit in one of my favourite pastimes at present. With Farmer's Markets choke-a-block full of fresh produce and my gardens exploding with tasty new tidbits to try, I have pulled out my canner again. I already have dill pickles, sweet pickles, pickled onions, pickled beets and salsa lining my larder, as well as plenty of jars of jam set aside for school lunches. The new produce of choice this year comes from my Community Garden plot and I have to say, before starting to experiment with it, I was at a loss as to what to do with it. Are you familiar with this member of the nightshade family?

Give up? 

These green fruits, which are surrounded by a papery covering, are related to the Cape Gooseberry, but harken from much further afield. While I grew these in Southwestern Ontario, they originated in Mexico. These firm specimens are identified as Physalis Ixocarpa or Tomatillos. 

So with the handful of plants that we decided to plant on a whim, producing vast quantities of these small green lanterns, what was I to do with them? Check the internet for recipes, of course! While I suppose I could have asked you, my lovely readers, if you had a recipe or two, I strode into a Google search that turned up millions of recipes. Over 5 million to be exact, but I suspect the vast majority of them were for salsa. Great, but after making a batch of Salsa Verde, what else was I going to do with this sink full of a foreign vegetable? Keep searching, I guess!

Those green bits are tomatillos!

You know what I found? You can make lots of things with tomatillos. I made a few batches of Salsa Verde, the second of which has a nice bite to it compliments of the jalapeños and serrano peppers. I made a couple of batches of tomatillo jam, that is delicate and delicious. Just like a marmalade! I made a tomatillo sauce for a fish dish that I cooked up last week, which was to die for. I even added them into my tacos tonight, to fill out the ground turkey, since the kids aren't overly keen on the usual Mexican spices that are called for in traditional tacos. Added a tangy kick, as well as a hint more sauce. Yum! Wowee, what a find! Kid friendly and adult too!

The spices that went into tonight's tacos.
Note the Salsa Verde in this jar 
is already 1/2 gone!

And who knew these slightly lemony tomatoes would be so prolific? Not us! It would seem that when the thick stems hit the ground, they root and send off another shoot to produce more fruit. Bonus! Err, I think. Only last week, I was by our community plot and plucked a cloth grocery bag full of tomatillos. I knew with a certainty that I would be back sooner rather than later to gather more of these green globes, seeing as how there were still plenty of lanterns to be seen and the plant was still thriving. They don't seem to be anywhere near ready to quit! I have a bag full of them frozen and might have to dig up some new recipes to use up the last of the ones that are on my counter, before heading back for more from the garden. Not that I'm complaining though!

So if you have ever thought about trying out a new plant for your veggie garden, this one is worth a try. I'm not sure what made these plants so happy, whether it was the hot season we had, or the lack of attention, but I think that I'm hooked. In case you were wondering, you pick them when the papery coating splits. It will be dry and might even turn brown and peel off. The actual tomatillos have a slightly sticky coating, but are easily rinsed and chopped up. They have a fairly thick skin, but the inner seeds aren't near so wet and slippery as regular tomatoes. For the health conscious among us, they contain vitamin C, protein, carbohydrates and dietary fibre. All in a pretty package to boot. 

And what did my kids have to say? Dig in!

Open-Face Taco with Tomatillos

Soup's On!

After dropping the kids off at school this morning, I had an appointment downtown. Upon leaving my meeting, I found myself walking right into my favourite Farmer's Market. Not one to pass up on the colourful bounty of Fall, I hummed and hawed over the produce and picked up some fixings for soup. With the brightest colour of the garden patch catching my eye, I decided upon Borscht for lunch. Sweet fall beets are yummy in my books (and with my children being at school I don't have to listen to them moaning that they "don't like it!"). While I sometimes follow recipes, when it comes to soup I wing it, so here is today's take on it;

Thursday's Version of Borscht

So you start with some beets. I picked these up at the farmer's market this morning. Can we say Fresh!

Cut up for the soup pot

and then you chop up some carrots (also purchased at my favourite farmer's stall last weekend)

Onions and garlic add to the flavour as well, so get them in there! I bet you can guess where the onion came from (Yup, farmer Rick again! Geez, you're good) That pile of garlic is purely home grown though. I pulled up a bunch of my garlic about a month ago and have been drying it outside. Into that pot you go! No, I am not using all the garlic on the right hand side (Vampires begone!). Just three little ones will do.

All chopped  and ready to go

Don't forget your bouquet garni. Here I have used thyme, parsley, oregano, a sage leaf and a bay leaf. It is all from my garden, but the bay leaf. I do have a Bay tree that I have brought inside for the winter, but there were some dried bay leaves handy, so I am using one of those up today. If the term "bouquet garni" is unfamiliar to you, essentially it is a collection of fresh herbs tied with string and thrown into your concoction for flavouring. It is removed prior to consumption, but flavours your soup, stock or sauce that you are making without leaving behind visible traces of it. Wikipedia has an entry here. I try to use them as often as I can (cus I love feeling foie de foie) when I have fresh herbs available. This time of year my herb garden is chock full, so herbs go in everything I cook. Nuff said.

Thyme, parsley, sage, oregano and bay

Voila! A bouquet garni.

Throw them in a pot with stock and simmer. Sprinkle in some salt and turn the pepper mill over the soup pot a few times. Stir it up. Now go write a blog post or something, as it needs to burble for a while.

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oops, don't forget to smash disconnect the smoke detector while your soup is boiling away. Mine goes off if I look at it for two seconds (freaking sensitive piece of @#$!%#@). I have just turned the fan on myself, so as the neighbours don't call the fire department (again - oops, last house and another story).

As an afterthought, some of the beet leaves got washed and tossed into the pot too. Mmmm, it is starting to smell good now! Tummy is rumbling, but the beets aren't cooked through yet. Run a load of laundry downstairs to fill a few minutes.

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Ok, it's got to be ready by now! I'm starving. Pull the sour cream out of the fridge. It is the traditional addition to borscht and I just happen to have some handy. 

Now,

Leave me be so I can eat my soup!

Happy Thursday all :)