Week #21 -23
- Cherry tomatoes
- Tomatillos (some)
- Sweet peppers
- Hot peppers
- Green beans
- Summer squash
- Shiso or parsley
We have managed to get the farm in a bit better shape, preparing beds and planting them for fall. The turn in the weather has definitely changed what is thriving. The tomatoes have not liked the cool mornings and are slowing way down. The cherry tomatoes on the other hand do not seem to mind the heat and have continued to pump out the garden candy. The brassicas (kale, broccoli, cauliflower, brussels) are looking a bit better, but still need the weather to cool for them to sweeten and thrive.
It is time to make chutney! As the canning party was put off this year I will include my favorite chutney recipe. It uses prune plums, apples, onions. There are many many felled apples and pears in the orchard and you can help yourself.
We will try and get more spinach and radicchio planted before tomorrow and leave this place thriving for fall. You can expect to see winter squash, beets and carrots later this month as well as the first fall broccoli. Spring broccoli was not up to our standards (although the Chinese broccoli was amazing and made up for the ordinary broccoli) we hope fall will be better. Farming is what it is, a daily gamble. Yesterday as Juve weeded and I transplanted we came across three different sized holes, field mice, voles and the biggest gopher hole I have ever seen. They get us from below, they attack us from the air and yet we persist!
Mark your calendars for the Harvest Festival October 14th from 2:00 until 6:00!!
Recipes for this week:
2 pounds firm-ripe plums
2 pounds cooking apples
1 pound onions, thinly sliced
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
1 tablespoon mustard seeds
1 tablespoon salt
2 cups red wine vinegar
2 ⅓ cups firmly packed light brown sugar
Quarter and pit the plums. Peel, core, and coarsely chop the apples.
In a preserving pan combine the plums, apples, onions, garlic, ginger, mustard seeds, and salt. Bring the mixture to a boil over low heat, and simmer for 30 minutes, or until the ingredients are softened and can be easily crushed with the back of a spoon against the side of the pan.
Add the vinegar and brown sugar and cook the chutney for 30 to 40 minutes, or until it is thickened and the vinegar is absorbed.
Spoon the chutney into warm sterilized jars and seal. Store the unopened jars in a cool, dark place for at least 6 week before eating.
Make 3 quarts
This chutney pairs well with pork or curry dishes.
- 4 1/2 pounds firm ripe pears, peeled and chopped
- 1 small green bell pepper, minced
- 1 cup raisins
- 4 cups sugar
- 1 cup crystallized ginger, chopped
- 3 cups white vinegar
- 1 cup water
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 (3-ounce) package liquid pectin
How to Make It
Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process jars in boiling-water bath 5 minutes.
Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.
INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
1/2 cup frozen peas
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with Curry-Lime Yogurt.
2 cups plain yogurt
2 teaspoons curry powder
1/4 teaspoon fresh lime juice, plus more to taste
In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.