1 med-size pumpkin
1 TB oil (I prefer coconut)
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 tsp fresh thyme
salt to taste
1 qt broth
1 cup coconut milk (or as desired)
Preheat oven to 350 degrees. Cut pumpkin in quarters, place cut-side down on baking sheet. Bake in over till tender about 40 min. Reserve the juice on the baking sheet.
When cooled, scoop out the pulp with a spoon, set aside and discard the skin.
Heat oil in saucepan over low heat. Add onions, celery, and seasonings. Cook 5 min. Add pulp and stock and bring to boil. Reduce heat and simmer till onion and celery are tender about 10 min. Puree mixture in blender in batches. Stir in coconut milk. Add stock if too thick. Serve hot sprinkled with toasted pumpkin seeds.
12.08.2009
11.01.2009
10.08.2009
10.07.2009
9.30.2009
As of Oct. 1, I have pears available! Learn more about what you can do with a pear!
Anything that can be done with an apple can be done with a pear!
Pears are an excellent source of dietary fiber (a medium sized pear has 6 grams of fiber, 24% of the recommended daily allowance) and a good source of vitamin C, a proven anti-oxidant. Pears also offer potassium (a medium sized pear has 190 mg of potassium). They contain no saturated fat, sodium or cholesterol. A medium pear has about 100 calories. Raw pears don’t freeze well.
17 Things to do with a pear:
Eat them whole and raw, easy to take them with you anywhere, anytime – not messy like some other raw fruits.
Potato Chip RAW pear, cut a pear up like a potato chip (wash and slice them into thinner chips).
Use a pear in every smoothie you make
Blend them up and use in a favorite sauce for added sweet flavor.
For later use, blend them up, add sugar, put in sandwich bag and freeze. (5 c. mashed fruit, 2 c. sugar)
Use a juicer and make pear juice. Pear juice is thick and very sweet. Bosc, Anjou, or Bartlett pears all make fine juice. Pear juice can be diluted with water and lemon juice or apple juice if desired. To juice pears, wash and remove hard stems, cut, and run through the juicer either by themselves or with other fruits and vegetables. Pear juice contains vitamins A, B-1, B-2, C, Folic Acid and Niacin. It is also rich in phosphorus and potassium, and supplies lesser amounts of calcium, chlorine, iron, magnesium, sodium, and sulfur. Pear juice has mild diuretic and laxative effects. Don't plan to attend an all day workshop or seminar after you drink a full glass of pear juice OR just make sure you can get to a bathroom a few times! Pear juice helps the most in bladder disorders, constipation, liver disorders, prostate disorders.
Pears make great tasty thickening agents for any soup, stock or stew.
Bake a pear
Poach a pear
Sauté a pear
Roast a pear
Grill a pear
Dry a pear
Make Pear Relish
Make into preserves or jam – using our Freezer Jam Recipe (see Sept. 1 Tip for recipe)
Make into a chutney
Spike any baked good with 1 – 2 mashed pears for additional sweet flavor
More info on how to use pears: http://extension.usu.edu/files/publications/publication/FN_2005_Harvest_05.pdf
xxxxxxxxxxxxxxxMy thoughts about our 2009 Garden Season as we near the end.
What a wild ride it's been for me this year! 2009 was the first year I did a Garden Group on a large scale, with approximately 130 garden members, joining us throughout the year. New people joined us in the fall, which I was so grateful for, since the gardens are as demanding now as they were in the spring.
There are different jobs throughout the garden season and they all seem to be demanding.
Some people may think that this is a great way to earn a fast buck. I know they have never gardened before. I hope to have earned at least 5 cents/hour!
Even with all the hundreds of hours that each of you have donated, which has been TRULY appreciated, it's still a lot of hard work and effort.
What can you compare it to? Any mother who has a newborn baby knows how many hours around the clock are required to care for that child. Since I am the mother of four beautiful grown children, I can relate. The gardens this year have been like having another baby. I've canceled vacations and other plans so I could stay and care for this big baby!!
Am I going to do it again next year? YES!! But with some minor changes. We will have automatic sprinklers in place in 2 of our gardens. That will cost some serious money but it will save us hundreds of hours worrying about the watering.
We're not done yet! We still have plenty to do for the entire month of October.
I do want to thank EVERYONE in our garden group, young and old, who has donated even ONE hour to help us with this giant project.
The harvest season has been amazing! Next year I want to try and motivate more people to join in the great harvest! I'll teach more food preservation classes on what to do with this abundant, delicious harvest!
All of the children who have helped us throughout the season, but especially during harvest time, have been fantastic! Every child should be part of a garden experience like this!! They will know how much work goes into the food that they take for granted. I have loved their energy and enthusiasm and I know they will have a greater desire to garden all of their lives.
In the early spring, I was reluctant to have any children involved in garden work since the work in March and April was mostly shredding leaves, tilling the ground, cutting down large tree branches using chain saws, burning branches, etc. As we started planting and especially harvesting, the children were the BEST workers!!
We offer daily garden work schedules Monday - Saturday. If you can't come to any of these, let me know, via email, when you can come and we'll work things out. Many of our garden members found a time they could commit to weekly and would become "regulars" on those days. I hope everyone will make time to do that again next year.
We did have just a few times when "unknown" people were messing with our gardens or taking produce without me knowing about it. I want everyone to get plenty of produce and help with the gardens, but I ask that you check in with me first if you want to come and get anything from the gardens or you want to donate anything to the gardens so we don't have any surprises.
I use ONE lawn care service who donates grass clippings to me. We can not handle any more than that.
Always bring your Green Garden Membership Card with you whenever you come to the gardens. We haven't had any problems this year and I am SO grateful for the calibur of people who have helped us with the gardens! But it is important to be able to identify yourself with your Garden Card, if necessary. Everyone is on the honor system so keep track of the dates and times you work in the gardens on the back of your card.
Thank you SO very much for being part of this large community garden project! We have had SO many compliments on it. We have the endorsement of Mayor Dennis Webb of Holladay. It's all because of your efforts! You are the BEST!
I hope you all join us next year for an even better garden season.
There are different jobs throughout the garden season and they all seem to be demanding.
Some people may think that this is a great way to earn a fast buck. I know they have never gardened before. I hope to have earned at least 5 cents/hour!
Even with all the hundreds of hours that each of you have donated, which has been TRULY appreciated, it's still a lot of hard work and effort.
What can you compare it to? Any mother who has a newborn baby knows how many hours around the clock are required to care for that child. Since I am the mother of four beautiful grown children, I can relate. The gardens this year have been like having another baby. I've canceled vacations and other plans so I could stay and care for this big baby!!
Am I going to do it again next year? YES!! But with some minor changes. We will have automatic sprinklers in place in 2 of our gardens. That will cost some serious money but it will save us hundreds of hours worrying about the watering.
We're not done yet! We still have plenty to do for the entire month of October.
I do want to thank EVERYONE in our garden group, young and old, who has donated even ONE hour to help us with this giant project.
The harvest season has been amazing! Next year I want to try and motivate more people to join in the great harvest! I'll teach more food preservation classes on what to do with this abundant, delicious harvest!
All of the children who have helped us throughout the season, but especially during harvest time, have been fantastic! Every child should be part of a garden experience like this!! They will know how much work goes into the food that they take for granted. I have loved their energy and enthusiasm and I know they will have a greater desire to garden all of their lives.
In the early spring, I was reluctant to have any children involved in garden work since the work in March and April was mostly shredding leaves, tilling the ground, cutting down large tree branches using chain saws, burning branches, etc. As we started planting and especially harvesting, the children were the BEST workers!!
We offer daily garden work schedules Monday - Saturday. If you can't come to any of these, let me know, via email, when you can come and we'll work things out. Many of our garden members found a time they could commit to weekly and would become "regulars" on those days. I hope everyone will make time to do that again next year.
We did have just a few times when "unknown" people were messing with our gardens or taking produce without me knowing about it. I want everyone to get plenty of produce and help with the gardens, but I ask that you check in with me first if you want to come and get anything from the gardens or you want to donate anything to the gardens so we don't have any surprises.
I use ONE lawn care service who donates grass clippings to me. We can not handle any more than that.
Always bring your Green Garden Membership Card with you whenever you come to the gardens. We haven't had any problems this year and I am SO grateful for the calibur of people who have helped us with the gardens! But it is important to be able to identify yourself with your Garden Card, if necessary. Everyone is on the honor system so keep track of the dates and times you work in the gardens on the back of your card.
Thank you SO very much for being part of this large community garden project! We have had SO many compliments on it. We have the endorsement of Mayor Dennis Webb of Holladay. It's all because of your efforts! You are the BEST!
I hope you all join us next year for an even better garden season.
xxxxxxxxxxxxxxxxFall Planting - Trees and Shrubs
Fall is the best time of year to plant almost anything.
It gives the plants a chance to take root in cooler weather before they really start growing the following spring.
1. What do I need to know before I go to the nursery to buy my plant?
1. What you want the plant to do
1. Shade
2. Seasonal Color
3. Screen
4. Low Maintenance
2. How big is the area you want it to fill
1. Height (look up)
2. Width (look for sidewalks, driveways, etc)
3. Long term growth
3. How much money are you willing to spend
2. What do I look for when purchasing a tree or shrub?
1. Health of the foliage
1. No insects
2. No disease
3. No broken wood, etc
2. Health of the roots
1. No rot (smell the roots)
2. No Major Girdling roots
3. No trunk damage
3. Different Sizes
1. Smaller may establish faster, but not always
2. Container vs. Ball and Burlap (B and B)
3. What are some tricks to planting the tree or shrub to give it the best chance for survival.
1. Remember, this plant is a long term investment, do a good job!
2. Dig the hole three times as wide as the container (roots grow out, not down)
3. Remove as much packing material as possible while disturbing the roots as little as possible
4. Water deep
To learn more about planting tips, the Utah State University Extension Forestry Department has prepared a great article. You can access through this link: extension.usu.edu
The USU Extension Office is offering flower arranging classes. You must register in advance. You can do so by contacting the office nearest you.
Come participate in the FLORAL ARRANGING CLASS at the Ogden Botanical Gardens or
Wetland's Discovery Point.
Just in time for holiday decorating, come learn how to bring beauty into your home throughout the year by designing your own floral arrangements. Participants will take home their own attractive creation, valued at more than the actual cost of the class, and also gain a knowledge and understanding of selecting, designing, and using a wide variety of plant materials.
Class requires pre-registration/pre-payment: $25/member, $30/non-member*
WHERE: Weber County
Ogden Botanical Gardens
1750 Monroe Blvd, Ogden Davis County
Wetland Discovery Point
676 South 50 West, Kaysville
WHEN: Thursday, October 1, 2009 Thursday, October 8, 2009
TIME: 6:30-8:30 p.m. 6:30-8:30 p.m.
REGISTER: Call 801-399-8201 Call 801-451-3403
DEADLINE: Tuesday September 29, 2009 Monday, October 5, 2009
Jerry L. Goodspeed
Utah State University Extension
Weber County
Director - Ogden Botanical Gardens
(801) 399-8201
extension.usu.edu/weber/
It gives the plants a chance to take root in cooler weather before they really start growing the following spring.
1. What do I need to know before I go to the nursery to buy my plant?
1. What you want the plant to do
1. Shade
2. Seasonal Color
3. Screen
4. Low Maintenance
2. How big is the area you want it to fill
1. Height (look up)
2. Width (look for sidewalks, driveways, etc)
3. Long term growth
3. How much money are you willing to spend
2. What do I look for when purchasing a tree or shrub?
1. Health of the foliage
1. No insects
2. No disease
3. No broken wood, etc
2. Health of the roots
1. No rot (smell the roots)
2. No Major Girdling roots
3. No trunk damage
3. Different Sizes
1. Smaller may establish faster, but not always
2. Container vs. Ball and Burlap (B and B)
3. What are some tricks to planting the tree or shrub to give it the best chance for survival.
1. Remember, this plant is a long term investment, do a good job!
2. Dig the hole three times as wide as the container (roots grow out, not down)
3. Remove as much packing material as possible while disturbing the roots as little as possible
4. Water deep
To learn more about planting tips, the Utah State University Extension Forestry Department has prepared a great article. You can access through this link: extension.usu.edu
The USU Extension Office is offering flower arranging classes. You must register in advance. You can do so by contacting the office nearest you.
Come participate in the FLORAL ARRANGING CLASS at the Ogden Botanical Gardens or
Wetland's Discovery Point.
Just in time for holiday decorating, come learn how to bring beauty into your home throughout the year by designing your own floral arrangements. Participants will take home their own attractive creation, valued at more than the actual cost of the class, and also gain a knowledge and understanding of selecting, designing, and using a wide variety of plant materials.
Class requires pre-registration/pre-payment: $25/member, $30/non-member*
WHERE: Weber County
Ogden Botanical Gardens
1750 Monroe Blvd, Ogden Davis County
Wetland Discovery Point
676 South 50 West, Kaysville
WHEN: Thursday, October 1, 2009 Thursday, October 8, 2009
TIME: 6:30-8:30 p.m. 6:30-8:30 p.m.
REGISTER: Call 801-399-8201 Call 801-451-3403
DEADLINE: Tuesday September 29, 2009 Monday, October 5, 2009
Jerry L. Goodspeed
Utah State University Extension
Weber County
Director - Ogden Botanical Gardens
(801) 399-8201
extension.usu.edu/weber/
9.27.2009
We have been juicing grape and plum juice! Learn how to do it.
Click on this link to see the steam juicer that we use. It is the best! It's one of the easiest ways to preserve grapes, plums and several other fruits. Learn more about it for cooking fish, potatoes, etc.
http://www.homebrands.com/bacsteamjuic.html
http://www.homebrands.com/bacsteamjuic.html
9.25.2009
My favorite FREEZER Jam Recipe
This recipe has a lot LESS sugar than regular jam PLUS it has NO high fructose corn syrup!
It's much healthier, costs a lot less money and is delicious!
Enjoy making and eating FRESH, homemade jam! It costs VERY little money if you take advantage of all the fruit trees that are ready to harvest!
I love this recipe because it has much LESS sugar than other jam recipes. I especially love making peach, apricot, pear, grape or plum jam during the months of August and September but you can use whatever is available. Choose whatever fruit is in season in your area.
5 cups mashed or pureed fruit
2 cups granulated sugar or less if you prefer
½ cup light corn syrup (it stops the crystallizing of sugar)
4 TBSP Clear Jel (Instant) (*learn more about this product below)
Mix DRY INGREDIENTS: (sugar and Clear Jel (Instant) together.) Mix well.
Mix WET INGREDIENTS: (mashed fruit and corn syrup together) Mix well.
Slowly add the wet ingredients to the dry ingredients.
Put in freezer containers and freeze.
More about Clear Jel (Instant):
Use this ingredient INSTEAD of pectin. It's MUCH cheaper and allows you to use MUCH LESS sugar in your recipe. I've made Apricot Jam and Pear Jam with this recipe and they are both SO delicious!!
WHERE TO BUY CLEAR JEL (Instant): Gygi Culinary Solutions OR John and Jenny's Bosch Kitchen Center
Cost: $11.25 for 5 lb bag - Since you only need 4 TBSP/batch, this makes a lot of jam and will last a LONG time! OR buy a much smaller amount from me directly if you like.
www.gygi.com
3500 So. 300 W. SLC, Utah
801-268-3316
Fruit Crisp - Using a variety of fruits that are in season
Heat oven to 375
5 c sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices (I make this w/ thin sliced apples or pears WITH the peels ON.)
2-4 Tbsp granulated sugar
1/2 c oats
1/2 c packed brown sugar (I prefer white sugar w/ 1 tbsp of molasses which makes brown sugar)
1/4 c all-purpose flour (I prefer whole wheat flour)
1/4 tsp ground nutmeg, ginger, or cinnamon (I did a combo of nutmeg and cinnamon)
1/4 c butter
1/4 c chopped nuts or coconut (optional)
Vanilla ice cream (optional)
For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-qt square baking dish. Stir in the 2 - 4 TBSP of sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spice(s). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle topping over filling.
Bake crisp in a 375 degree oven for 30-35 min.(40 min for thawed fruit) or till fruit is tender and topping is golden. If desired, serve warm with Ice cream. Makes 6 servings
9.13.2009
11-22 Fruit Crisp - Using a variety of fruits!
Heat oven to 375
5c sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2-4 Tbsp granulated sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c all-purpose flour
1/4 tsp ground nutmeg, ginger, or cinnamon (I did a combo of nutmeg and cinnamon)
1/4 c butter
1/4 c chopped nuts or coconut (I leave this out)
Vanilla ice cream-optional
For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-qt square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spice(s). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle topping over filling.
Bake crisp in a 375 degree oven for 30-35 minutes (40 min for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream. Makes 6 servings
5c sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2-4 Tbsp granulated sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c all-purpose flour
1/4 tsp ground nutmeg, ginger, or cinnamon (I did a combo of nutmeg and cinnamon)
1/4 c butter
1/4 c chopped nuts or coconut (I leave this out)
Vanilla ice cream-optional
For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-qt square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spice(s). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle topping over filling.
Bake crisp in a 375 degree oven for 30-35 minutes (40 min for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream. Makes 6 servings
8.31.2009
11-22 Bruschetta
Ingredients:
* 3 cups chopped seeded Roma or Plum tomatoes
* 1 clove garlic, finely minced
* 2 tablespoons chopped fresh basil
* 2-3 tablespoons olive oil
* 1 tablespoon vinegar (balsamic or apple cider), optional
* Salt and pepper to taste
* 4-6 ounces fresh Mozzarella cheese
* 1 Baguette or long thin loaf crusty Italian bread
Method:
Seed and juice tomatoes, chop; finely mince garlic; chop basil. Combine tomatoes, garlic, 1 tablespoon olive oil and optional vinegar; salt and pepper to taste. Chill one to two hours to blend flavors.
Crumble or dice cheese, set aside.
Slice bread, and place slices 6 inches from broiler unit in oven; toast on both sides until golden brown (1-2 minutes per side). Brush slices with olive oil, spoon chopped tomatoes on each slice, top with cheese and return to oven just until cheese is melted.
Bruschetta is a classic Italian snack, appetizer or side dish. Easy to make, it is a delicious way to enjoy cheese and veggies. Makes about 16 slices
The American version of Bruschetta is made with chopped tomatoes and basil, but be adventuresome, add olives, and try a variety of roasted vegetables (such as onion, sweet peppers, eggplant, beans, zucchini - or a combination of vegetables); and experiment with different cheeses (such as crumbled Gorgonzola or Feta cheese).
Nutrition analysis was calculated using 2 tablespoons olive oil and 5 ounces part-skim mozzarella cheese.
For nutrition analysis go to www.UtahDairyCouncil.com
8.26.2009
11-22 Apple Pie - made from Zuchhini!
Here's my recipe for apple pie:
ZUCCHINI PIE (tastes like apple)
1 C sugar
1 tsp cinnamon
1/4 C brown sugar
1/4 tsp nutmeg
3 Tbs corn starch
1/4 tsp allspice
1 Tbs lemon juice
1 1/2 tsp cream of tarter
2 Tbs butter
Pinch of salt
5 cups zucchini squash
Peel and cube the squash into 1/2 inch pieces. Large zucchini works good if
you scoop out the seeds and discard. Cover with water and boil for 5
minutes. Drain well, then mix in the remaining ingredients. Mix well until
butter melts. At this point you can either put the mixture in a ziplock bag
and put in the freezer for future use or bake in a pie.
Bake in 9 inch double crust pie shell at 400 for 10 minutes (just to brown
the crust) and then reduce heat to 350 and bake for 20 more minutes.
From Marie
8.19.2009
Pasta with Roasted Beets, Beet Greens and Pine Nuts
Check this Italian Dish out!!! Talk about GREAT color!!
http://theitaliandish.blogspot.com/search?q=beets
http://theitaliandish.blogspot.com/search?q=beets
11-22 Roasted Vegetable White Lasagna - A Delicious Italian Dish!
Check out this great Italian recipe and blogsite:
http://theitaliandish.blogspot.com/search?q=vegetable+lasagna
http://theitaliandish.blogspot.com/2008/11/roasted-vegetable-lasagna.html
This recipe has no meat and you can really use whatever vegetables you like. The vegetables are roasted, giving them a deeper flavor and the lasagna is assembled with a simple, rich bechamel sauce. Learning how to make a bechamel sauce is easy - you just whisk and cook!
Roasted Vegetable Lasagna
Making the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillon cube (amount that you would dissolve in 1 cup water)
note: if you are using Knorr bouillon cubes, remember they are for 2 cups of water - just cut them in half
Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach
Lasagna noodles for one 13x9 inch baking pan
I don't recommend "no boil" noodles for this lasagna.
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and bouillon cube and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn't form.
For the vegetables:
Chop vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly caramelized. Repeat with remaining vegetables. Set aside to cool slightly.
Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.
Spray a 13x9 baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little Parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.
At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.
I
http://theitaliandish.blogspot.com/search?q=vegetable+lasagna
http://theitaliandish.blogspot.com/2008/11/roasted-vegetable-lasagna.html
This recipe has no meat and you can really use whatever vegetables you like. The vegetables are roasted, giving them a deeper flavor and the lasagna is assembled with a simple, rich bechamel sauce. Learning how to make a bechamel sauce is easy - you just whisk and cook!
Roasted Vegetable Lasagna
Making the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillon cube (amount that you would dissolve in 1 cup water)
note: if you are using Knorr bouillon cubes, remember they are for 2 cups of water - just cut them in half
Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach
Lasagna noodles for one 13x9 inch baking pan
I don't recommend "no boil" noodles for this lasagna.
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and bouillon cube and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn't form.
For the vegetables:
Chop vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly caramelized. Repeat with remaining vegetables. Set aside to cool slightly.
Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.
Spray a 13x9 baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little Parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.
At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.
I
11-22 Seven Second Salsa
1/4 of a regular sized onion (about 1/4 c.)
1/6 or 1/4 of a jalapeno pepper (depending on how hot you want it)
8 - 10 cherry tomatoes or 1 regular size tomato (about 1/2 c.)
1 - 2 cloves garlic
small sprigs of cilantro (optional)
salt and pepper to taste (I use sea salt)
This 7-second recipe was designed to mix in the "Magic Bullet" mixer. If you don't have a Magic Bullet, don't worry. It may take you a few minutes to chop up the ingredients by hand but it's so good!
Mix all blended ingredients together and enjoy!
All ingredients should be chopped up and blended together. Chop a little less if you want chunky salsa.
1/6 or 1/4 of a jalapeno pepper (depending on how hot you want it)
8 - 10 cherry tomatoes or 1 regular size tomato (about 1/2 c.)
1 - 2 cloves garlic
small sprigs of cilantro (optional)
salt and pepper to taste (I use sea salt)
This 7-second recipe was designed to mix in the "Magic Bullet" mixer. If you don't have a Magic Bullet, don't worry. It may take you a few minutes to chop up the ingredients by hand but it's so good!
Mix all blended ingredients together and enjoy!
All ingredients should be chopped up and blended together. Chop a little less if you want chunky salsa.
8.18.2009
11-22 How to Cook Eggplant with Mozzarella
Eggplant-- that pretty purple vegetable staring you down in the produce aisle-- can seem daunting to cook, but this simple recipe can make novice cooks seem like a dream in the kitchen.
* Difficulty: Moderately Easy
Instructions
Things You'll Need:
* Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
* Mozzarella (Fresh Mozzarella is preferred)
* Salt
* Olive oil
* Grill pan or skillet
* Oven (to keep pieces warm as you continue to cook)
* Baking sheet
1.
Step 1
(1) Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
2.
Step 2
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
3.
Step 3
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
4.
Step 4
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
* Difficulty: Moderately Easy
Instructions
Things You'll Need:
* Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
* Mozzarella (Fresh Mozzarella is preferred)
* Salt
* Olive oil
* Grill pan or skillet
* Oven (to keep pieces warm as you continue to cook)
* Baking sheet
1.
Step 1
(1) Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
2.
Step 2
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
3.
Step 3
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
4.
Step 4
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
8.07.2009
What Mauice and Sharon did with their apricots....
Sharon and I made good use of the apricots today. We made jam (with pineapple) and clear jelly.
We first blanched the fruit so the skins would come off easy, and pitted them. That fruit yielded 26 jars (8 oz.) of apricot/pineapple jam!!!
We then used the water we blanched the fruit in, threw in the skins and let that boil on low for a couple of hours. We then strained the liquid and we now have about 20 jars (8oz) of clear jelly!!!
The pulp goes into the garden.
Nothing wasted!! (except the pits).
Maurice
8.02.2009
A MUST!! Check out this Movie Trailer...
You'll think twice about what you have for dinner tonight. Watch this little clip on this link called: Food, Inc.
http://www.foodincmovie.com/
Playing this week, Aug 3 - 8, 2009, at the Broadway Center Theater in Salt Lake City -- 111 East Broadway (300 South and 111 East)
Showtimes: (1:15 pm) (3:25 pm) (5:25 pm) 7:35 pm; 9:55 pm
Cost: Matinee: $5.00; Evening: $8:50
http://www.foodincmovie.com/
Playing this week, Aug 3 - 8, 2009, at the Broadway Center Theater in Salt Lake City -- 111 East Broadway (300 South and 111 East)
Showtimes: (1:15 pm) (3:25 pm) (5:25 pm) 7:35 pm; 9:55 pm
Cost: Matinee: $5.00; Evening: $8:50
Tomato Plant Toxicity
The leaves, stems, and green unripe fruit of the tomato plant,[34] as a member of the plant genus Solanum (Nightshade), contain the poison Solanine, which is toxic to humans and animals. Children have been poisoned by a tea produced from the leaves of the tomato plant. The fresh fruit is however harmless.[34]
http://en.wikipedia.org/wiki/Nightshade
Here's the poison:
http://en.wikipedia.org/wiki/Scopalamine
http://en.wikipedia.org/wiki/Nightshade
Here's the poison:
http://en.wikipedia.org/wiki/Scopalamine
11-22 ZUCCHINI RELISH
10-12 c. zucchini
2 1/2 c. carrots
2 c. onions
2 red or green peppers
Grind all together. Mix with 5 tablespoons salt. Cover with water and let stand overnight. Wash 2 times in cold water. Drain on colander.
DRESSING:
4 c. sugar
1 tsp. ground mustard
1/2 tsp. black pepper
2 tsp. celery seed
1 tsp. turmeric
2 tsp. cornstarch
2 1/4 c. vinegar
Mix together and cook 8-10 minutes, stirring until thickened and sugar is dissolved. Add relish and when hot, put in sterilized jars and seal.
2 1/2 c. carrots
2 c. onions
2 red or green peppers
Grind all together. Mix with 5 tablespoons salt. Cover with water and let stand overnight. Wash 2 times in cold water. Drain on colander.
DRESSING:
4 c. sugar
1 tsp. ground mustard
1/2 tsp. black pepper
2 tsp. celery seed
1 tsp. turmeric
2 tsp. cornstarch
2 1/4 c. vinegar
Mix together and cook 8-10 minutes, stirring until thickened and sugar is dissolved. Add relish and when hot, put in sterilized jars and seal.
7.31.2009
11-22 Best Apple Pie Muffins Ever
Topping
* 1/2 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/4 cup unsalted butter, melted
* 1 teaspoon cinnamon
Muffins
* 1 1/2 cups firmly packed brown sugar
* 1/3 cup canola oil
* 1/3 cup unsweetened applesauce
* 1 egg or 2 egg whites
* 1 1/2 teaspoons vanilla
* 1 1/4 cups all-purpose flour
* 1 1/4 cups whole wheat flour (you can use all-purpose flour if you want)
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon cinnamon
* 1 cup buttermilk
* 2 cups diced peeled firm tart apples (I leave the skin on for extra fiber)
For Topping: In a small bowl mix together sugar, flour, butter and cinnamon until crumbly; set aside.
For Muffins: In a large bowl whisk together brown sugar, oil, applesauce, egg or egg whites and vanilla until smooth
In a separate bowl, sift together all-purpose flour, whole wheat flour, soda, salt and cinnamon.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and the tops spring back.
* 1/2 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/4 cup unsalted butter, melted
* 1 teaspoon cinnamon
Muffins
* 1 1/2 cups firmly packed brown sugar
* 1/3 cup canola oil
* 1/3 cup unsweetened applesauce
* 1 egg or 2 egg whites
* 1 1/2 teaspoons vanilla
* 1 1/4 cups all-purpose flour
* 1 1/4 cups whole wheat flour (you can use all-purpose flour if you want)
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon cinnamon
* 1 cup buttermilk
* 2 cups diced peeled firm tart apples (I leave the skin on for extra fiber)
For Topping: In a small bowl mix together sugar, flour, butter and cinnamon until crumbly; set aside.
For Muffins: In a large bowl whisk together brown sugar, oil, applesauce, egg or egg whites and vanilla until smooth
In a separate bowl, sift together all-purpose flour, whole wheat flour, soda, salt and cinnamon.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and the tops spring back.
11-22 Fabulous Fruit Sorbet!
Fabulous Fruit Sorbet
4 cups prepared fruit
2-4 tablespoons sugar, to taste
Juice of half a lemon or lime (to reduce acidity with some fruit use orange juice instead. Specifically fruit like pineapple)
1. Prepare the fruit by peeling and pitting, if necessary,and cut into chunks. You should have about 4 cups. Don't add sugar yet!
2. Cover a cookie sheet with plastic wrap or waxed paper. Spread fruit evenly on cookie sheet. Cover with more plastic wrap or waxed paper. Freeze overnight.
3. Puree the fruit in either a food processor or blender. Add sugar and lemon juice, adjusting the sweetness to your taste. Blend until smooth scraping down the sides.
4. Spoon into serving dishes or a covered storage tub. Freeze until dessert time. Put in the fridge to soften slightly about 15 minutes before serving.
Suggested combination's:
1 mango plus 8-10 apricots
2 cups raspberries plus 2 cups apricots
4 cups plums
2 cups blueberries plus 2 cups plums
2 medium bananas plus 2 cups strawberries
2 medium bananas plus 2 cups peaches. Replace lemon with orange juice
2 medium bananas plus 2 cups pineapple. Replace lemon with coconut milk. You could also add a little coconut or vanilla extract.
7.29.2009
11-22 Zucchini Recipes - Mock Apple Pie and appetizers
For Zucchini, BIG ones, slice them down the middle, lengthwise, and then into pieces about 3" long.. Scoop out the seeds (or make a trough if there are no seeds). Steam them until almost done. Then fill with sour cream, sprinkle with grated Romano cheese, and a little paprika, and broil them, watching to see that they do not burn. People who don't like zucchini do like it when done this way!
Mock Apple Pie: I have used huge zucchinis...ones that everyone thinks are way too big...ie 12-"18 long by 3-4" diameter! But you can use any size.
Peel and cut up into pieces 4-5 cups of zucchini. Be sure to remove any even hints of seeds.
Cover boil 5 min. Drain well.Mix in:
1 c. sugar, 1/4 c. brown sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp allspice, 1 1/2 tsp. cream of tartar, pinch of salt, and 3 Tablesp. cornstarch.
Bake in 9" double crust...400 degrees for 10 min, then 350 for 20 min. YUM!! Most people will not guess that you didn't use apples!
Mock Apple Pie: I have used huge zucchinis...ones that everyone thinks are way too big...ie 12-"18 long by 3-4" diameter! But you can use any size.
Peel and cut up into pieces 4-5 cups of zucchini. Be sure to remove any even hints of seeds.
Cover boil 5 min. Drain well.Mix in:
1 c. sugar, 1/4 c. brown sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp allspice, 1 1/2 tsp. cream of tartar, pinch of salt, and 3 Tablesp. cornstarch.
Bake in 9" double crust...400 degrees for 10 min, then 350 for 20 min. YUM!! Most people will not guess that you didn't use apples!
GARDEN NEWS as of July 29, 2009
About our Garden Schedule:
You can always plan on M, W, F from 8 - 11 am AND T, TH from 6 - 8:30 pm.
As the harvest becomes more demanding, we'll add additional times to the schedule BUT for sure plan on this schedule until you hear otherwise.
This is ALSO the best time to pick up food.
Now that the harvest is on, everyone who comes and works in gardens is taking home some food EVERY time they come, with no exceptions! I can't promise what kind of produce or how much, but they are getting at least something, if not a variety of fresh produce.
We've turned a corner in our Gardening and the harvest has begun!!! It's VERY exciting to see the beautiful and tasty fruits of ALL of our hard labors for the past several months!
RSVP: Give me a heads up on when you are coming and I'll make sure you get some food and I can plan ahead to make sure we get stuff done.
Please tell me if this schedule does NOT work for you and we'll work out another time that you can come, work and get food. We need LOTS of help with several things - picking produce, watering, weeding, getting reading for the fall planting, etc.
In late August, we begin our fall planting! There are plenty of delicious foods to start planting at that time.
You can always plan on M, W, F from 8 - 11 am AND T, TH from 6 - 8:30 pm.
As the harvest becomes more demanding, we'll add additional times to the schedule BUT for sure plan on this schedule until you hear otherwise.
This is ALSO the best time to pick up food.
Now that the harvest is on, everyone who comes and works in gardens is taking home some food EVERY time they come, with no exceptions! I can't promise what kind of produce or how much, but they are getting at least something, if not a variety of fresh produce.
We've turned a corner in our Gardening and the harvest has begun!!! It's VERY exciting to see the beautiful and tasty fruits of ALL of our hard labors for the past several months!
RSVP: Give me a heads up on when you are coming and I'll make sure you get some food and I can plan ahead to make sure we get stuff done.
Please tell me if this schedule does NOT work for you and we'll work out another time that you can come, work and get food. We need LOTS of help with several things - picking produce, watering, weeding, getting reading for the fall planting, etc.
In late August, we begin our fall planting! There are plenty of delicious foods to start planting at that time.
7.26.2009
7.02.2009
Oven-Fried Zucchini Fingers
I'll be sharing a LOT of recipes - perfect to use from our harvest! A big thanks to Lisa and Andy for this recipe.
This zucchini appetizer is perfect before an Italian dinner, or just for an afternoon snack!
6-8 servings
Ingredients:
4 medium zucchini (about 1 1/2 pounds)
Nonstick olive oil cooking spray
1 1/2 cups bottled marinara sauce or light ranch
BATTER
1/4 cup plus 2 tablespoons unbleached flour
3 egg whites, lightly beaten
1/4 cup skim, low-fat milk or buttermilk
CRUMB COATING
3 1/4 cups corn flakes (you can also use bread crumbs, about 1 cup)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 teaspoon ground black pepper
Directions:
1. Rinse the zucchini, pat dry, and trim and discard the ends. Quarter each zucchini lengthwise; then cut each piece in half crosswise. You should now have about 32 zucchini sticks, each about 31/2 inches long.
2. To make the batter, place all of the batter ingredients in a shallow dish, and use a whisk to mix well. Set aside.
3. To make the coating, place the corn flakes in a food processor or blender, and process into crumbs. (You should have just under 1 cup of crumbs. Adjust the amount if necessary.) Transfer the crumbs to a shallow dish, and stir in the remaining coating ingredients. Set aside.
4. Coat a large baking sheet with olive oil cooking spray. Dip the zucchini fingers, 1 at a time, first in the batter and then in the crumb coating mixture, turning to coat all sides. Arrange the zucchini sticks in a single layer on the prepared sheet.
5. Spray the zucchini fingers lightly with the cooking spray, and bake at 400°F for about 15 minutes, or until the zucchini is golden brown and crisp.
6. While the zucchini is baking, place the sauce in a small pot and cook over medium heat until heated through. Arrange the zucchini on a serving platter, and serve hot, accompanied by the bowl of hot sauce.
6.29.2009
Garden Smoothie Recipe
From Natalie: I made a smoothie with carrot tops, beet leaves, an apple, and orange juice--it was fantastic!! Holy cow-it tasted fresh and so delicious. The orange really gave it a spike of flavor...Thanks for the suggestion!
6.24.2009
FREE FOOD! Besides our home-grown produce, I receive and give away lots of food year round!
Especially during the summer months, I receive and give away a LOT of FREE food that has nothing to do with the garden produce. I have been in the "food distribution" business for 11 years, have distributed TONS (and I mean that literally) of FREE FOOD and have never received a penny for my efforts.
HOW I GOT STARTED in this business:
To understand why I do what I do, you have to know a little about my background. Dave and I just celebrated our 30th wedding anniversary on June 8, 2009. During the past 30 years, we've been through THREE difficult, stressful lay offs. Jumping ahead in time, we now have 4 grown children, 2 boys and 2 girls, all who are great kids and live is good.
Things weren't always so easy. Early in our marriage, Dave was working and going to school. I was at home raising young children without much money to live on - especially food money. I hadn't taken the time to develop the cooking skills I now have today or learn about storing food for a "rainy day" or even how to prepare for a crisis in my own life.
Then it hit: our first big layoff, 10 years into our marriage. Even though Dave had a BS in Math and was a qualified, skilled computer software engineer, we were hit hard. That first lay off was a HUGE wake up call for me. Besides being a physical stress, it was super hard to tell anyone that you have no food in the house and you have no money coming for another 5 days. It's embarrassing to admit that you haven't managed your finances and resources as well as you should have. It was hard to tell anyone, especially extended family members.
That's how I felt. It was prideful of me to feel that way but I know many people who can relate to this mindset.
It was a hard trial in my adult, married life but one that I am so grateful that I experienced first hand. It changed the course of my life. It was a pivotal defining time in my life. If I had not had that difficult experience, I wouldn't have the deep kind of empathy needed to help and understand other people who are in that same boat today. I can honestly say, I've been there, done that.
I want to help people who are hurting and who may hesitate to speak up. If you are that person, you NEED to learn how to speak up and tell someone, email me especially and let me know because I do truly understand your situation. If you are not hurting for lack of food, you need to look around you, pay attention and be observant. You will find people who are hurting but don't want to broadcast it to the world!
This is why I am in the Food Distribution Business. I can't help everyone but I can do something. I can help those who are not "homeless" but are really struggling to keep food on the table for their children and family members while they are trying to get back on their feet.
America is a VERY wasteful country. I have learned that from past experience. But many owners/managers in the food industry don't like throwing extra food away, they just don't want to get sued AND they don't know who to call to give it to. They don't have the time to run all over the valley to distribute free food. That is not THEIR business.
The homeless shelters and food banks have their sources of getting food. I've learned that there are several other businesses who would gladly give you their extra food if you work on their conditions.
That is what I've done for the past 11 years and I've built a team of people who help me do this. I'm running a marathon, which means I have to make it comfortable enough to stay with it several years. If I did all the work, I'd burn out quickly and I wouldn't have lasted anywhere near 11 years!
Bottom line: I've worked with around 9 companies who call me and give me food. In return, I find homes for all of it within 12 hours from the time I picked it up from them.
Just so we are clear, I'm not a dumpster diver. Food companies contact me (sometimes within 8 hours after the food was made). I stop whatever I'm doing, go pick up the food, sometimes it's a lot and sometimes it's a little. I work with them on their schedule. As soon as I get the food, I immediately shoot out an email to my Free Food Group. Whoever contacts me back via email and comes over to my home to pick it up at the specified times that day, gets the food.
If you want to be part of my FREE FOOD Group, you need to email me soon. I will let you know how I run this program and all the details. Contact me via email.
We are still planting! We can always use more help.
Many people think that if you don't have everything planted right now, June 24, then you are too late to plant for the season. NOT SO! There are all kinds of things to plant throughout the summer. It's also a good idea to "stagger" your planting so you have crops coming up all different times during the growing season, and not all at once.
Below are just some of the seeds you can plant in July and August:
PLANT (from seed) LAST PLANTING
Corn: Third week of July
Peas: Last week of July
Carrots: Last week of July
Pole beans: First week of Aug
Swiss chard: Second week of Aug
Beets: Second week of Aug
Summer Squash: Second week of Aug
Bush beans: Second week of Aug
Lettuce: Third week of Aug
Spinach: Third week of Aug
Broccoli: Third week of Aug
Radishes: Second week of Sept
6.22.2009
Wraps using Cabbage and Broccoli Leaves - Delicious ways to eat them!
Just about everything in our garden is EDIBLE and delicious! 
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