Kale Salad with Quinoa, and Black Kabuli Garbanzo Beans.

It seems we’ve moved into that time of year when a good selection of food from the garden becomes a bit scarce, what in olden times was called The Hungry Gap. Making a salad becomes a mix of what is in the house and garden. kale salad with garbanzosYesterday’s salad was based around the ever reliable kale. It’s getting a little tough but stripping it off the stem, tearing it into small pieces and then massaging with a small amount of olive oil renders it rather succulent.

We’re offering a new garbanzo this year, Organic Black Kabuli Beans. The skin is very dark, almost black. black Kabuli GarbonzosDecided to simmer it three minutes like we often do with any bean. Set it aside and tasted a bean that was nearly cooked, gave it another round of three minutes at a steady simmer and repeated. So all in all pretty impressed and it has a fine flavor.

So back to the salad, add some quinoa to the kale, some chopped apple and an orange. Add a bit of olive oil, lightly salt, sprinkle on a little chipotle pepper, some rice vinegar, You see it’s turning into a delicious melange that can’t ever be totally repeated but that’s what is nice about salads…we just make them. Take this mix and lay on a plate covered with arugula or lettuce leaves top with a good handful of Black kabuli chickpeas/garbanzos and crumble some feta over the top. Little of this and a little of that makes a good salad this time of year. Hope you are enjoying your garden as days grow just a little longer.

 

 

 

 

 

Advertisements

Winter Squash Muffins

SquashKatysSweetMeatKaty's squash muffin

 

These muffins are for Nichols Plant Day, Saturday, May 16th, 2015.

Katy’s Sweet, Sweet Meat type winter squash, upper left, has a smooth, rich flavor and is also one of the sweetest winter squash varieties. It stores well for the winter pantry. The squash run 7-12pounds, I split them open, remove seeds, turn flesh onto the pan and cook slowly at 325 fahrenheit. Pierce the rind and when it gently gives and you start to see some juice running the squash is cooked. There usually more than than can be eaten at one sitting so I often freeze extra in a one quart container and sometimes when a friend comes by I’ll ask if they would like a piece of cooked winter squash. Almost always, the reply is “Cooked?, Why yes.”  Let me add this squash turns sweeter after picking. we harvest in October before frost and always enjoy it at Thanksgiving on through March.

A local gardener who loves this squash has developed his own Katy’s Sweet Squash muffin recipe. He generously comes by with these at least once and sometimes twice a year.

Katy’s Sugar Meat Muffin Recipe

2 eggs
1 cup cooked Katy Stoke’s Sweet Meat Squash
¼ cup vegetable oil
¼ cup milk
1½ cup sugar (we adjust to ¾ cup)
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon Vietnamese cinnamon
1 teaspoon ground allspice
1 teaspoon salt (may reduce or omit)
1 ¼ cup unbleached flour
½ cup wholewheat flour (or simply use 1 ¾ cup unbleached)
½ cup chopped walnuts
½ cup milk chocolate chips…the milk chocolate melds better with the squash than standard semi-sweet. Chocolate chips are optional but very good.

Preheat Oven to 400 degrees F.

Place eggs , oil, cooled squash, and milk into a bowl or mixer and whip. Sift sugar, soda,baking powder, cinnamon, allspice, salt and flour. (I double sift)

With a large spoon mix ingredients until lightly moistened. Stir in walnuts and chocolate chips. Fill muffin or cupcake pans 2/3 full. Bake for 15 – 18 minutes. If using mini muffin trays bake for 10 to 12 minutes.
Fill muffin cups with paper liners or mist cups with a 50% oil/50% water emulsion from a small sprayer. Yield is 12 regular size muffins or 24 mini muffins.

Katy Stokes began selecting this variety in 2,000. One plant produced superb squash, she carefully selected her seed for planting the following year and did this for eight years. Every year she only planted seed from squash with the quality she sought. And now she supplies us with planting stock each year from only the very best and has developed a fine variety that is an ideal size for most household.

Katy Stokes began selecting this variety in 2,000. One plant produced superb squash, she carefully selected her seed for planting the following year and did this for eight years. Every year she only planted seed from squash with the quality she sought. And now she supplies us with planting stock each year from only the very best and has developed a fine variety that is an ideal size for most households.

 

Chiffon Cake -gluten free- with Magic Manna Flour Corn

Friends with celiac disease or otherwise unable to eat any gluten products will enjoy a delicious cake now and then. IMG_2836copyFor some keeping track of all ingredients is a paramount health concern. Carol Deppe, artisan corn breeder has introduced us to her versatile and flavorful Magic Manna flour corn. Wise in the ways of cooking for celiac disease she has developed the finest and most flavorful flour corn we’ve used baking.

Manna Flour CornChiffon cake made with Magic Manna Flour Corn flour is an authentic, no fussing cake with a simple substitution of this delectible corn flour for wheat flour. Baked in an angel food tin it produces a light  cake with a delightful aroma and flavor from the Magic Manna corn flour. Bob’s Red Mill also offers Corn flour for baking. It is widely available and can be found throughout the west and through the mail.

 This Chiffon cake has a fine texture and holds together perfectly when sliced. It is particularly convenient that home grown Magic Manna has soft kernels and can be ground in a coffee grinder, blender or a home style flour mill. Carol Deppe the breeder of this artisan flour corn recommends the “Whisper Mill”. After grinding freeze any extra corn flour in a well sealed heavy duty plastic bag to preserve quality and retain the savory aromatics.
The following recipe is an adaptation of the classic Williams-Sonoma Orange Chiffon Cake.
2 1/4 cups Corn Flour
1 1/2 cups sugar
1 Tbs. baking powder
1 tsp salt
1/2 cup seed or nut oil
6 whole eggs, separated,  plus 2 egg whites
2 Tablespoons finely grated orange zest
1/2 cup orange juice
1/4 cup water
1/2 teaspoon cream of tartar
Directions
Position a rack in the lower third of oven and preheat to 325 F.
Separate the eggs carefully as even a speck of yolk dropped in the whites will prevent them from fully expanding.
Mix Batter
Sift together the flour, sugar, baking powder and salt into bowl. Into a large bowl whisk to combine the oil, 6 egg yolks, orange zest, and water until well blended. Add flour mixture and set aside.
Beat the Egg Whites
In a bowl, using an electric mixer set on medium high speed, beat the 8 egg whites and the cream of tarter until soft peaks form. With a silicone or rubber spatula gently fold one-half the egg whites into the batter until almost blended. Second step, gently fold in the remaining egg whites with your spatula just until combined. Pour batter into an ungreased 10- inch tube or angel food cake pan. Using your spatula create a flat surface.
Bake the Cake
Bake approximately 50 to 60 minutes. Test with a toothpick inserted in the center to see it has no batter clinging to it when removed. If toothpick is dry, remove from oven and invert the cake onto a wire rack and let cool for one hour. When cooled run a thin-bladed knife around all edges of the pan including the center tube ind invert onto a serving plate. Serve as is, sprinkled with powdered sugar. Cut into wedges and serve. Leftover cake freezes well when wrapped in foil or plastic and will slice while still frozen.
Adapted from the Williams-Sonoma  Food Made Fast Series, by Lou Seibert Pappas.

Dandelion Bud Omelet

First Day of Spring. Here it was beautiful and sunny though once again rain was predicted. I was out pulling dandelions today and remembered how much we love a dandelion bud omelet. Here’s my recipe from Basic Herb cookery. They remind me of artichokes.

dandelion bud omelet½ cup dandelion buds

1 tablespoon butter

1 tablespoon chives, chopped

4 eggs, lightly beaten

Salt and pepper to taste

Heat a 9-12” non-stick skillet on medium high. Saute rinsed and drained dandelion buds in butter until softened. Pour beaten eggs over buds and sprinkle choves over the eggs. Use a spatula to gently lift eggs in pan and let uncooked eggsrun under cooked portion. When bottom is golden and eggs have set on the outer edges, fold in half. Remove from heat and let firm up for about 30 seconds before serving.Two or three tablespoons Swiss or freshly shredded Parmesan cheese adds to the flavor.

Today I used a full cup of young buds and 6 eggs for three people. Our daughter gave us truffle salt so sprinkled that on…delicious, and with a bit of parmesan quite a delicious dinner. Garnished with a few blossoms and substituted fresh green onions for chives.

When pulling the dandelions I was struck by how many slugs were hanging around though I wasn’t seeing damaged buds, they obviously had been eating petals.

Welcome Earth Day 2013

Today is Earth Day and a time we think about our beautiful earth and what we can do to help and maintain it.  Of course as gardeners and readers, the simple act of sowing seeds or planting is a benefit. Because I’m preparing a talk for our local museum about the gardening and seed production heritage of Western Oregon,  I’ve been giving some thought about “knowing our place”.  Know your place is usually a negative disciplinary phrase.  But let’s reassess this and do what we can to better know the place where we live and how it relates to the food production, beauty, preservation and history of our earth.  By knowing the tremendous value of seed crops here in the Willamette Valley I’m very afraid of canola seed being planted on or near fields where it can cross-pollinate or the dropped seeds will contaminate the soil for future crops. The better we know our place the more able we are to understand and speak out the occasional big issue that does appear. I will continue to express this concern along with hundreds of farmers and gardeners and hope it will make a difference. Know your place!   ~ Rose Marie
For suggestions on food gardening and Earth Day click on the image below and read this Huffington Post piece to which I happily contributed.
R-KITCHEN-GARDEN-HOW-TO

Saving Seeds

We are often asked how to store a packet of seed that’s partially used. all our Nichols Garden Nursery seed packets are resealable. But once opened and left lying around germination may reduce in response to heat and humidity changes. My easiest solution is to place the packets in a glass container. Either pour some desiccant to your jar of  fold up some powdered milk in a paper towel and add to the jar with seeds. Close the jar and refrigerate. Check it from time to time. Especially useful with seeds you sow in spring and again in summer or fall for a fall winter garden.

Sow Peas On Valentines Day

HEARTS4PeasPeas, flat, round, long and short, crisp or tender, these are one of the first vegetables to plant in spring. In many parts of the country Valentine’s Day is traditional for pea planting. I look around and it’s a pretty day this year with soil temperatures up to 40 degrees, suitable for pea planting. When I head home today the peas are going in the ground. Here are my favorites and why…what do you do with peas, eat them of course and toss polyspun row cover over the young sprouts if birds in your neighborhood think the young shoots are nesting material. The row cover also gives a temperature boost for faster growth. Plant seeds no deeper than 1”. I make a little furrow and cover with ½” of soil and once they’re up add more, so roots are protected from heat later in the season. I also use legume inoculant so there’s no need to need to add nitrogen since this organically approved product helps legume plants utilize atmospheric nitrogen for growth. All four varieties I’ve listed can be planted for spring and again in mid-July for a fall crop. These are all results of the Oregon State University Horticulture Dept. vegetable breeding program. Multiple disease resistant including enation virus and powdery mildew.

Cascadia Snap Pea: A tall bush type, more productive and sweeter than other bush snaps we’ve grown. Let tender pods fatten up for maximum flavor.

Oregon Sugar Pod II: The most widely grown Sugar Pod in the world. Perfect for Asian stir-fries and you’ve undoubtedly eaten this delicacy in many a Chinese restaurant.

Oregon Giant Sugar Pod: Pease are about 50% larger than OS Pod II and a touch sweeter. It’s a great home garden variety because it takes fewer for a meal and most home cooks like the larger size but little used commercially.

Oregon Trail Pea: This all-purpose shelling pea is twin podded and there’s nothing homier than shelling a mess of peas with a class of iced tea beside you.

We’ll share some pea recipes later in the season…but planting as early as possible is the essential first step. And, these all grow well in containers as Maggie and I discussed in McGee & Stuckey’s Bountiful Container.