Homemade Gifts From The Garden

Posted on December 10, 2011 by Ann Lovejoy
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Simple, Inexpensive And Beautiful Holiday Gifts

Holidays can be delightful, and they can also feel a bit high-pressured these days. My family has pledged not to exchange anything store-bought this year (and some have asked not to exchange anything at all). I totally sympathize with that position, yet I love giving gifts and enjoy making things for family and friends. What to do?

If times are tight, gardeners can find a wealth of free ingredients for holiday gifts right in their own backyards. For example, if you grow rosemary, sage, and thyme, you can easily make pretty, fragrant kitchen wreaths for friends who love to cook. For extra savor and sweetness of satisfaction, you can even use your worst weeds.

Winding Weeds Into Wonders

For the base, strip ivy or bindweed of leaves, then braid several strands together into a 12-inch strip. Fasten this into a circle with ribbon, leaving a loop for hanging, then weave in 4-inch long herb snippets. Tie on a few garlic cloves or dried chile peppers (which of course you made after reading last week’s blog entry), add a bow and you have a handsome, useful gift that will truly be appreciated.

Long-stemmed sprays of rosehips can be woven into wreaths or swags as well, for both indoor and outdoor use. Big, plump rugosa hips make delicious herbal brew that will please your tea drinking friends. Backyard birders can hang their rosehip decorations outside where the birds can nibble up the goodies.

Become A Bird

If you knit or crochet, it’s a snap to make lovely little bird nest-baskets out of ivy and garden twine. For texture, add twigs of Scotch broom and sprays of rosehips on the outside. Fill your nest baskets with cookies or homemade packets of saved flower seeds, add a ribbon, and you have another unique and charming gift.

Big Fat Pine Cones

Children can gather large pine cones and dip them (with help) into melted paraffin wax to make splendid fire starters. Pinecones can also be stuffed with natural (no added sugar) peanut butter, then rolled in birdseed to make edible garden ornaments for wildlife. Tied with bright ribbons or string, they can be easily attached to outdoor trees and shrubs.

Cone-laden branch tips of pine and fir become elegant table top ornaments when stuck in chunks of clay or florists’ foam. Put a fat, colorful candle in the middle, and add twigs of snowberry or berry-filled pods of Iris foetidissima for decorative accents. Place the whole thing in a wide, shallow bowl (Goodwill is a great place to find these for almost nothing) adding some gravel to keep it all stable. These make welcome hostess gifts during the holiday season.

Indoor Table Wreaths

Many nurseries carry wire  frames for advent wreaths, with holders for four or more candles. Weave these with 6-inch pieces of fresh cedar, fir, hemlock, salal, and huckleberry, adding clusters of red pyracantha berries and white snowberries. It’s important to use very fresh greens for candle wreaths, since dry ones can catch fire easily. If stored outside and brought in at dinner time, when the candles are lit, table top wreaths stay fresh for several weeks.

Offer A Glimpse Of Spring

Forced bulbs are another simple homemade gift. Cover sturdy small boxes with festive wrapping paper, then line them with heavy plastic sheeting or slip in a clean food container. Fill each box with forced bulbs such as amaryllis or fragrant narcissus, topping off the potting mix with fresh moss.

You can also plant forced narcissus in tall glass vases (Goodwill is again a terrific source), covering the bulbs with pebbles or marbles. This way, the top-heavy bulbs don’t fall over (this works with amaryllis too).

When buying boxed bulbs for forcing, always heft a few to find the heaviest. The bigger the bulb, the more bloom stalks it will have. If you only find smaller bulbs, pot several up together so they make a more impressive display.

Looking Ahead To The New Year

And of course, if you are looking for calendars, take a peek at my colorful 2012 wall calendars. The Organic Kitchen Garden; A Year Of Healthy Living; and The Essential Rose (all $13.99) are all available locally or from Amber Lotus Publishing (see link on this site).

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A Peck Of Peppers

Posted on December 5, 2011 by Ann Lovejoy
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Home Grown & Dried Peppers

My brother in Texas just sent me a glorious box of home grown chile peppers. Every year, he and his wife grow and dry a wide variety of hot peppers to use in all manner of tempting food. In fact, you might want to check out his cookery blog (see below) for some ideas. (He cooks meat, which I don’t, so carnivores will especially like his recipes, though he does vegetarian as well.)

Eben’s care package contained dried jalapenos, both plain and home smoked, which process makes them chipotle peppers. He also sent some serrano chiles, which are my favorites for full bodied flavor and fairly mild heat. Finally, he included a bag of the famous New Mexican Hatch chiles, which are also fairly hot by my standards. (Though not by Eben’s, who enjoys the firecracker types.)

How To Dry Peppers

When you grow your own peppers, you can revel in a wild range of colors, shapes and sizes, not to mention a terrific variety of flavors. Sweet peppers dry as well as the hotties, though the big bells tale longer than slim little jalapenos. Dried chiles have intense flavor, and I prefer to use them as flakes or ground to a coarse powder. For this, I use a (retired) coffee grinder which does a splendid job of pulverizing peppers. Store ground peppers in tightly sealed glass jars out of direct sunlight (a dim cupboard is best). Choose peppers with care, reserving any that have soft spots or seem funky for fresh use. Wash each pepper and dry well.

Protect Yourself

Always use gloves when handling fresh chiles, avoid touching yourself ANYWHERE, and keep some antihistamine (such as Benedryl) on hand in case of accidents. Always work in a well ventilated space. When using a vegetable dehydrator, keep a vent fan running to avoid getting those volatile pepper oils in your eyes, nose, or throat (no fun at all, I promise you).

To Stem Or Not To Stem

Some folks swear by stemming (removing pepper stems) while others say it does not matter. My brother leaves his pepper stems on and his results are terrific, so you choose. Some folks also slice chiles into rings or strips, while others leave them whole. Whole dried peppers do seem to retain more power and punch than cut ones, but again, you choose.

Why A Dehydrator?

You can air dry fresh chiles (better in Texas than Washington State), and you can also dry them on rimmed baking sheets (on parchment paper) in a low, slow oven. However, I find a dehydrator does the best job on drying all fruits and vegetables. Choose a dehydrator with a fan that circulates air constantly (try it first to see how loud the fan is while running).
Place your chiles on the racks, alternating stem ends and leaving plenty of room between them. Set the dehydrator at a low temperature (around 140 degrees F is good). Turn them over (use tongs) after 4 hours to make sure they dry evenly. Most will be done within 8-10 hours, though larger ones may need 12 hours.

Storing Dried Peppers

Store dried peppers in heavy-duty plastic bags or tightly sealed glass containers to keep them dry. Add a small sachet of 1 tablespoon dried milk powder wrapped in a paper towel to absorb any moisture that might get in as you use the peppers. Properly stored dried chiles and other peppers can last up to several years.

Visit my brother’s cooker blog at:
http://urbanmonique.com

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Aftermath Meals

Posted on November 28, 2011 by Ann Lovejoy
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Many Happy Returns Of The Holiday

Last year, Thanksgiving was a true challenge. We were out of power for days, and an ice storm brought down huge trees, closed roads, and made walking a potential disaster. This year, all was calm, if damp (we got nearly 2 inches of rain). Though my housemates were mostly away snow camping, several of us gathered for a joyful meal.

Even though we were few in number, I still cooked as if we were many. That’s because my family enjoys leftovers as much or more than the original Thanksgiving meal. Indeed, my son (the camper) requested that I make my traditional casseroles for him to eat upon his return from the snowy mountains.

After The Feast Is Over

This is my family’s favorite aftermath meal of the entire year. It’s worth cooking for a crowd even if you don’t have one, just to get these splendid leftovers.

Personal Thanksgiving Casseroles

6 individual casserole dishes
assorted leftovers:
6 cups mashed potatoes
3 cups gravy
3 cups turkey, chopped
1 cup caramelized onions
1 cup sweet corn
2 cups stuffing
1 cup cranberry-orange relish

Thin gravy with water or broth, making 3 cups in all. Into each casserole, place 2 tablespoons gravy, then layer in all remaining ingredients, reserving half the mashed potatoes. Spoon in remaining gravy, top with mashed potatoes (thinned with milk as needed), smoothing to cover completely. Bake in a 350 degree F oven until bubbling hot (30-40 minutes) and serve hot. Serves 6. Yum!

Pie And/Or Pudding

I always make a pumpkin pie or two for the holidays, including non-dairy versions when we have lactose-intolerant guests. Here’s one of my most requested versions, lively with fresh ginger and rich with coconut milk.

Dairy Free Pumpkin Pie

1 9-inch pie crust
2 cups cooked pumpkin pulp (canned works fine)
2 eggs, lightly beaten
3 cups unsweetened coconut milk
3/4 cup dark brown sugar, lightly packed
1/2 teaspoon sea salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon cardamom
2 teaspoons vanilla
2 tablespoons fresh ginger, peeled and coarsely grated

Preheat oven to 425 degrees F. Press crust into a 9 inch pie pan and crimp edge. Combine remaining ingredients in order given, stirring well. Pour into pie shell and bake 15 minutes at 425. Reduce heat to 350 and bake for 45 minutes or until pie is done (knife blade comes out clean). Let stand for 30 minutes. Serve warm or cold. Serves 6-8.

A Delightful Alternative or Adjunct

This lush rice pudding gains richness from the wholegrain black rice, which has a pleasantly nutty flavor, and from the coconut milk. I like the boxed kind, which is unsweetened and not too thick.

Black Rice Pudding

1 cup black rice
1 quart coconut milk (the boxed kind is great)
1/4 cup sugar
1/2 teaspoon sea salt

In a rice cooker, combine the rice, 3 cups coconut milk, the sugar and the salt and cook until done. Let stand, covered, for 15 minutes, then serve, topped with remaining coconut milk. Serves 6-8.

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A Home Grown Thanksgiving

Posted on November 21, 2011 by Ann Lovejoy
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Super Sides For A Crowd

Thanks-Giving Square Chapel

Thanksgiving is often a time of excess, but this year, it feels more appropriate to focus on thanks and giving. It’s also a fine time to explore new ways to celebrate abundance, such as volunteering at a soup kitchen or offering an informal, family-style Thanksgiving party at a local church for folks who don’t want to be alone on this festive day. Some families will have a houseful even without extending extra invitations, so large-scale recipes are especially welcome for this holiday of gathering.

The first Thanksgiving featured lots of homegrown produce, an idea that still resonates today.  To keep costs down this year, round out the feast with garden-based sides. For example, Savoy Cabbage With Gorgonzola and Walnuts is an easy yet complex tasting dish, beautifully complemented by a green salad splashed with spicy Pumpkin Vinaigrette.

Savoy Cabbage With Gorgonzola And Walnuts

1/4 cup virgin olive oil
1 teaspoon rosemary, minced
1/2 cup walnuts or hazelnuts, coarsely chopped
1/2 teaspoon sea salt
1 large red onion, chopped
1 large head (about 8 cups) Savoy cabbage, cored and cut in 1/4 inch ribbons
2 Braeburn or Fuji apples, cored and diced
2 tablespoons cider vinegar
1/4 cup Gorgonzola, crumbled

In a wide, shallow pan, heat oil, rosemary, nuts and half the salt over medium high heat until golden (2-3 minutes). Remove nuts to a plate, add onion and remaining salt and cook for 2 minutes. Add cabbage and apples, stir and cook for 3 minutes. Add vinegar, cover pan and cook until barely tender (3-5 minutes). Serve hot or at room temperature, garnished with cheese and nuts. Serves 12-16.

Pumpkin Pleaser

Try this spunky dressing on a Waldorf or green salad, over mashed sweet potatoes, or spooned over grilled fish or chicken.

Spicy Pumpkin Vinaigrette

1/3 cup cider vinegar
2/3 cup canola oil
1/4 cup cooked pumpkin pulp, mashed (canned works fine)
2 tablespoons honey
1/2 teaspoon cardamom or coriander
1/4 teaspoon cayenne or smoked paprika
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper

In a food processor, combine all ingredients and puree until smooth, adding water as needed to preferred consistency. Makes about 1-1/3 cups. Refrigerate for up to 3 days.

A Snappy Slaw

Brisk, refreshing flavors mingle in this crunchy, sparkly-fresh salad, which reduces well if you have fewer folks to feed.

Brussels Slaw

6 cups Brussels sprouts, finely shredded
2 large Honeycrisp apples, cored and finely chopped
1 cup red onion, finely chopped
2 cups celery, finely chopped
1/4 teaspoon shoyu or soy sauce
1 organic lime, juiced, rind grated
2 cups plain Greek yogurt

Toss all ingredients in a bowl and serve. Serves 12-16.

Perfect Vegetarian Gravy

Vegetarians will appreciate a bowl of Creamy Chanterelle Gravy. Spoon it over mashed potatoes or a delicious assortment of Roasted Winter Roots.

Creamy Chanterelle Gravy

2 tablespoons butter
2 tablespoons virgin olive oil
1 large onion, chopped
1/2 teaspoon sea salt
1 pound (about 6 cups) Chanterelle mushrooms, thinly sliced
1 tablespoon green peppercorns, drained
2 cups organic heavy cream or sour cream

In a wide, shallow pan, melt butter in oil over medium high heat. Add onion, sprinkle with half the salt and cook until slightly caramelized (5-6 minutes). Add mushrooms, stir to coat, sprinkle with remaining salt, cover pan and cook until barely tender (5-7 minutes). Stir in green peppercorns and cream and serve hot. If smooth gravy is desired, puree in small batches (or use an immersion blender) to preferred consistency. Serves 8-12.

Roasted Roots For A Crowd

Creamy inside with a delightfully chewy crust, these lightly caramelized root vegetables have a sumptuous flavor. Cut the recipe in half or in a quarter with equally good results.

Roasted Winter Roots

6 parsnips, cut in half lengthwise
6 turnips, cut in half lengthwise
12 rainbow carrots, cut in half lengthwise
12 Yukon Gem potatoes, cut in half
1/4 cup fruity olive oil
1/2 teaspoon sea salt
1 teaspoon celery seed

Rub vegetables with oil to coat, arrange cut side down in a single layer in a baking dish and sprinkle with salt and celery seed. Bake at 350 degrees F. until tender (45-60 minutes). Serve warm or at room temperature. Serves 12-16.

An Old Fashioned Side

Those who love their vegetables sweet will find Caramelized Parsnips a pleasing change from yams. This easy, old fashioned dish is a hit with all ages (this technique works with sweet potatoes, turnips, or carrots as well).

Caramelized Parsnips

8 large parsnips
2 tablespoons fruity olive oil
2 tablespoons brown sugar
1/4 teaspoon sea salt

With a spoon, scrape tender skin off whole parsnips and boil for 20 minutes in salted water. Arrange drained vegetables in a baking dish, toss with oil, sprinkle with sugar and salt and bake at 400 degrees F. until lightly caramelized (25-30 minutes). Serve hot. Serves 8-12.

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