7.23.2010
xxxxxxxxxThe Many Uses of Epsom Salt
Today, Epsom salt has become an almost forgotten folk remedy — something that might crop up among the creased and yellowing pages of a farmer’s almanac. Sure, you can still find it on pharmacy shelves just about anywhere, but what the heck is this stuff, and what is it used for? These days, most people regard it as a medicinal soak for things like sore feet or insect bites. And, yes, it works wonders for both, but that is only the beginning. This multipurpose miracle salt can help cultivate internal and external well being, and it is also a great go-to ingredient for happy gardens and houseplants.
What is it? • Unrelated to table salt, Epsom salt (also known as magnesium sulfate) was originally discovered in mineral waters bubbling from a spring at Epsom in Surrey, England. It is a crystallized mineral compound of magnesium and sulfur — both essential to human wellness — that is naturally present in seawater and brine pools.
Health and beauty booster • Many people’s diets today are deficient in magnesium and sulfates, minerals that can be hard to come by when processed foods dominate grocery stores and restaurants. Enter Epsom salt. Magnesium and sulfates are absorbed right through the skin when we soak in a bath of Epsom salt, and so while we’re luxuriating in a warm tub, our bodies are benefiting from a boost in circulatory health and nerve function, as well as a reduction in muscle pain and inflammation. Not to mention, Epsom salt is a natural emollient for our skin. Unlike other salts, it leaves the skin feeling soft and silky rather than dry. Here are a few ways to take advantage:
Soothing soak • Add 2 cups of Epsom salt to your bath to soak sore muscles, soothe bug bites, speed the healing of bruises and help remove splinters.
Foot bath • Add 1 cup of Epsom salt to a basin of warm water as a balm for aching feet.
Skin scrub • Rub a handful of Epsom salt over wet skin for deep cleansing and smoother skin. Rinse and pat dry.
Bath crystals • Mix 2 cups of Epsom salt with a few drops of essential oil to create custom bath crystals. Store in an airtight container.
Laxative • Yes! It can even help with occasional constipation. (Follow directions provided by a pharmacy.)
Green garden ingredient • Did you know that Epsom salt can be used as a natural fertilizer? It is most commonly applied to potted plants, or to magnesium-hungry crops like potatoes, roses, tomatoes and peppers. The advantage of using magnesium sulfate over other magnesium soil amendments (such as dolomitic lime) is its high solubility — it melts right into the soil. Here’s how to use it:
Houseplants • 2 tablespoons per gallon of water; feed plants monthly.
Tomatoes • 1 tablespoon per foot of plant height per plant; apply every 2 weeks.
Roses • 1 tablespoon per foot of plant height per plant; apply every 2 weeks. Also scratch 1/2 cup into soil at base to encourage flowering canes and healthy new basal cane growth. Spray with Epsom salt solution weekly to discourage pests.
Shrubs (evergreens, azaleas, rhododendron) • 1 tablespoon per 9 square feet. Apply over root zone every 2 to 4 weeks.
Lawns • Apply 3 pounds for every 1,250 square feet with a spreader or dilute in water and apply with a sprayer.
Trees • Apply 2 tablespoons per 9 square feet. Apply over the root zone 3 times per year.
Garden startup • Sprinkle 1 cup per 100 square feet. Mix into soil before planting.
MaryJane Butters is the editor of MaryJanesFarm magazine. E-mail her at everydayorganic@maryjanesfarm.com.
Copyright 2010 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
What is it? • Unrelated to table salt, Epsom salt (also known as magnesium sulfate) was originally discovered in mineral waters bubbling from a spring at Epsom in Surrey, England. It is a crystallized mineral compound of magnesium and sulfur — both essential to human wellness — that is naturally present in seawater and brine pools.
Health and beauty booster • Many people’s diets today are deficient in magnesium and sulfates, minerals that can be hard to come by when processed foods dominate grocery stores and restaurants. Enter Epsom salt. Magnesium and sulfates are absorbed right through the skin when we soak in a bath of Epsom salt, and so while we’re luxuriating in a warm tub, our bodies are benefiting from a boost in circulatory health and nerve function, as well as a reduction in muscle pain and inflammation. Not to mention, Epsom salt is a natural emollient for our skin. Unlike other salts, it leaves the skin feeling soft and silky rather than dry. Here are a few ways to take advantage:
Soothing soak • Add 2 cups of Epsom salt to your bath to soak sore muscles, soothe bug bites, speed the healing of bruises and help remove splinters.
Foot bath • Add 1 cup of Epsom salt to a basin of warm water as a balm for aching feet.
Skin scrub • Rub a handful of Epsom salt over wet skin for deep cleansing and smoother skin. Rinse and pat dry.
Bath crystals • Mix 2 cups of Epsom salt with a few drops of essential oil to create custom bath crystals. Store in an airtight container.
Laxative • Yes! It can even help with occasional constipation. (Follow directions provided by a pharmacy.)
Green garden ingredient • Did you know that Epsom salt can be used as a natural fertilizer? It is most commonly applied to potted plants, or to magnesium-hungry crops like potatoes, roses, tomatoes and peppers. The advantage of using magnesium sulfate over other magnesium soil amendments (such as dolomitic lime) is its high solubility — it melts right into the soil. Here’s how to use it:
Houseplants • 2 tablespoons per gallon of water; feed plants monthly.
Tomatoes • 1 tablespoon per foot of plant height per plant; apply every 2 weeks.
Roses • 1 tablespoon per foot of plant height per plant; apply every 2 weeks. Also scratch 1/2 cup into soil at base to encourage flowering canes and healthy new basal cane growth. Spray with Epsom salt solution weekly to discourage pests.
Shrubs (evergreens, azaleas, rhododendron) • 1 tablespoon per 9 square feet. Apply over root zone every 2 to 4 weeks.
Lawns • Apply 3 pounds for every 1,250 square feet with a spreader or dilute in water and apply with a sprayer.
Trees • Apply 2 tablespoons per 9 square feet. Apply over the root zone 3 times per year.
Garden startup • Sprinkle 1 cup per 100 square feet. Mix into soil before planting.
MaryJane Butters is the editor of MaryJanesFarm magazine. E-mail her at everydayorganic@maryjanesfarm.com.
Copyright 2010 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
7.21.2010
xxxxxxx12 alternative uses for coffee filters
By Lori Bongiorno
I was surprised to come across several articles with long lists of alternative uses for coffee filters. I'd never really considered them for anything more than making coffee, and even then I know that choosing a reusable filter or making coffee in a French press is one way to stop throwing money away and cut back on waste.
I have to admit, though, that there are some very good reasons to keep a box of coffee filters on hand. They can come in handy in a number of situations and ultimately save you money since coffee filters are less expensive than other options.
Here are some of the most interesting and practical uses for coffee filters that I've come across.
1. Clean windows and mirrors. Coffee filters are lint-free so they don't leave behind any residue.
2. Save a bottle of wine. Broke the cork? No problem. Just place a filter over a pitcher and carefully pour the wine into it.
3. Line flower pots. Place a filter at the bottom of the pot to prevent soil from leaking out of the drainage hole.
4. Protect china and non-stick cookware. Place a coffee filter between dishes or pans when storing or packing.
5. Wipe off smudges. In a pinch, you can use to clean eyeglasses, camera lenses, televisions, and computer monitors.
6. Keep your microwave clean. Prevent splatters by covering dishes or bowls in the microwave with coffee filters. Using another plate is your best bet, but filters are a good alternative to plastic wrap. And you can easily reuse them a few times.
7. Make a bouquet garni. Tie up bay leaves, parsley, or other herbs in a coffee filter. Drop it in your stew or soup pot, and easily remove it when you're done cooking. Recipes often suggest cheesecloth for this process, but a coffee filter is an easy-to-find alternative.
8. Diffuse the flash on your camera. Place a coffee filter over your flash to soften the brightness. You can also try putting coffee filters over lights or lamps to lessen the harshness of direct light when taking indoor photos.
9. Make sachets. Tie lavender or other dried flowers and herbs in a coffee filter to make great-smelling bundles you can store in drawers and closets.
10. Use for sewing projects. Coffee filters make a great backing for embroidering or appliqueing soft fabrics.
11. Make tea bags. Wrap loose tea in a filter and tie with a string.
12. Use for storage. Wrap Christmas ornaments and other rarely used fragile items before packing away.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
I was surprised to come across several articles with long lists of alternative uses for coffee filters. I'd never really considered them for anything more than making coffee, and even then I know that choosing a reusable filter or making coffee in a French press is one way to stop throwing money away and cut back on waste.
I have to admit, though, that there are some very good reasons to keep a box of coffee filters on hand. They can come in handy in a number of situations and ultimately save you money since coffee filters are less expensive than other options.
Here are some of the most interesting and practical uses for coffee filters that I've come across.
1. Clean windows and mirrors. Coffee filters are lint-free so they don't leave behind any residue.
2. Save a bottle of wine. Broke the cork? No problem. Just place a filter over a pitcher and carefully pour the wine into it.
3. Line flower pots. Place a filter at the bottom of the pot to prevent soil from leaking out of the drainage hole.
4. Protect china and non-stick cookware. Place a coffee filter between dishes or pans when storing or packing.
5. Wipe off smudges. In a pinch, you can use to clean eyeglasses, camera lenses, televisions, and computer monitors.
6. Keep your microwave clean. Prevent splatters by covering dishes or bowls in the microwave with coffee filters. Using another plate is your best bet, but filters are a good alternative to plastic wrap. And you can easily reuse them a few times.
7. Make a bouquet garni. Tie up bay leaves, parsley, or other herbs in a coffee filter. Drop it in your stew or soup pot, and easily remove it when you're done cooking. Recipes often suggest cheesecloth for this process, but a coffee filter is an easy-to-find alternative.
8. Diffuse the flash on your camera. Place a coffee filter over your flash to soften the brightness. You can also try putting coffee filters over lights or lamps to lessen the harshness of direct light when taking indoor photos.
9. Make sachets. Tie lavender or other dried flowers and herbs in a coffee filter to make great-smelling bundles you can store in drawers and closets.
10. Use for sewing projects. Coffee filters make a great backing for embroidering or appliqueing soft fabrics.
11. Make tea bags. Wrap loose tea in a filter and tie with a string.
12. Use for storage. Wrap Christmas ornaments and other rarely used fragile items before packing away.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
7.19.2010
11-22 Oven Roasted Asparagus with Mint Dressing
For roasted asparagus:
1 bunch of fresh asparagus, with woody stems trimmed
3-4 thin slices of lemon
olive oil
salt and pepper
For dressing:
1-2 sprigs of spearmint (or 10-15 spearmint leaves), chopped finely
2 cloves garlic, minced finely
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350 degrees. On a baking sheet, place the asparagus and coat with a generous amount of olive oil. Sprinkle with salt and pepper. Top with the lemon slices. Bake in the oven until the asparagus becomes tender - about 15-20 minutes.
While the asparagus is in the oven, combine the minced garlic, chopped mint leaves, lemon zest, lemon juice and olive oil in a bowl. Whisk together and add salt and pepper to taste.
When the asparagus tender, remove from the oven and allow it to cool for 5-10 minutes. Then spoon the dressing over the asparagus and serve.
1 bunch of fresh asparagus, with woody stems trimmed
3-4 thin slices of lemon
olive oil
salt and pepper
For dressing:
1-2 sprigs of spearmint (or 10-15 spearmint leaves), chopped finely
2 cloves garlic, minced finely
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350 degrees. On a baking sheet, place the asparagus and coat with a generous amount of olive oil. Sprinkle with salt and pepper. Top with the lemon slices. Bake in the oven until the asparagus becomes tender - about 15-20 minutes.
While the asparagus is in the oven, combine the minced garlic, chopped mint leaves, lemon zest, lemon juice and olive oil in a bowl. Whisk together and add salt and pepper to taste.
When the asparagus tender, remove from the oven and allow it to cool for 5-10 minutes. Then spoon the dressing over the asparagus and serve.
11-22 Vegetable Pot Pie
2 carrots, small cubes
2 potatoes, small cubes
1 cup fresh or frozen peas
2 leeks, finely chopped
2 stalks of young garlic, finely chopped
2 cloves of garlic, minced
1/2 cup cauliflower, small pieces
4-5 sugar snap peas, rough chopped
2-3 sprigs of thyme
1 pinch of herbs de Provence
1 tbsp all purpose flour
1 tbsp butter
1 tbsp olive oil
1 sheet puff pastry, at room temperature
2 tbsp cheddar cheese
1 tbsp Parmesan cheese
1 cup vegetable stock or water
1 cup half and half
salt and pepper
Preheat oven to 375 degrees and grease a ovenproof casserole dish.
In a large nonstick skillet over medium-high heat, melt the butter and olive oil. Add the leeks and garlic, and saute until they become translucent. Next add the carrots and potatoes, and saute for 3-5 minutes until they start to become tender. Add the remaining vegetables, the thyme leaves (without the actual stems), and herbs de Provence.
Saute for 4-5 minutes. Sprinkle the flour over the vegetables and stir. Next, add the stock and half & half. Let the vegetable mixture simmer. The flour will help to thicken the sauce. Add the Parmesan cheese and salt and pepper to taste. Pour the mixture into the casserole. Top with a sheet of puff pastry cut to size. Sprinkle the cheddar cheese on top. Bake until the puff pastry rises and the vegetable mixture bubbles. This could take anywhere from 25-45 minutes, depending on the thickness and temperature of the puff pastry sheet.
Serve hot.
Note: You could add pretty much any vegetable you have on hand. Just ensure that everything is chopped to roughly the same size.
2 potatoes, small cubes
1 cup fresh or frozen peas
2 leeks, finely chopped
2 stalks of young garlic, finely chopped
2 cloves of garlic, minced
1/2 cup cauliflower, small pieces
4-5 sugar snap peas, rough chopped
2-3 sprigs of thyme
1 pinch of herbs de Provence
1 tbsp all purpose flour
1 tbsp butter
1 tbsp olive oil
1 sheet puff pastry, at room temperature
2 tbsp cheddar cheese
1 tbsp Parmesan cheese
1 cup vegetable stock or water
1 cup half and half
salt and pepper
Preheat oven to 375 degrees and grease a ovenproof casserole dish.
In a large nonstick skillet over medium-high heat, melt the butter and olive oil. Add the leeks and garlic, and saute until they become translucent. Next add the carrots and potatoes, and saute for 3-5 minutes until they start to become tender. Add the remaining vegetables, the thyme leaves (without the actual stems), and herbs de Provence.
Saute for 4-5 minutes. Sprinkle the flour over the vegetables and stir. Next, add the stock and half & half. Let the vegetable mixture simmer. The flour will help to thicken the sauce. Add the Parmesan cheese and salt and pepper to taste. Pour the mixture into the casserole. Top with a sheet of puff pastry cut to size. Sprinkle the cheddar cheese on top. Bake until the puff pastry rises and the vegetable mixture bubbles. This could take anywhere from 25-45 minutes, depending on the thickness and temperature of the puff pastry sheet.
Serve hot.
Note: You could add pretty much any vegetable you have on hand. Just ensure that everything is chopped to roughly the same size.
11-22 Kale and Barley Soup
1 bunch kale, stems removed and roughly chopped
4-5 cloves garlic, minced
5-6 cremini or baby Bella mushrooms, thinly sliced
1/2 red onion, chopped into 1/2 inch chunks
1 bay leaf
1 pinch herbs de Provence
3-4 sprigs fresh thyme
1 tbsp olive oil
1 tbsp grated Parmesan cheese
1 cup barley
plenty of vegetable stock or water
salt and pepper
In a large soup pot, heat the olive oil over medium-high heat. Add the onion and garlic and saute till they become translucent. Add the mushrooms and saute for a few minutes until they brown. Next stir in the kale. Add the bay leaf, herbs de Provence and the fresh thyme (minus the stems). Wash the barley in some warm water, drain, and add the barley. Add more than enough stock to cover the veggies and barley. Sprinkle the Parmesan cheese, salt and pepper, and bring to a boil. Reduce the heat, cover the pot and let simmer for 25-45 minutes until the barley is cooked. (If you have quick cooking barley, it will become ready in 20-25 minutes. Otherwise, it might take up to 45 minutes or so.)
Serve with crusty bread. Enjoy!
4-5 cloves garlic, minced
5-6 cremini or baby Bella mushrooms, thinly sliced
1/2 red onion, chopped into 1/2 inch chunks
1 bay leaf
1 pinch herbs de Provence
3-4 sprigs fresh thyme
1 tbsp olive oil
1 tbsp grated Parmesan cheese
1 cup barley
plenty of vegetable stock or water
salt and pepper
In a large soup pot, heat the olive oil over medium-high heat. Add the onion and garlic and saute till they become translucent. Add the mushrooms and saute for a few minutes until they brown. Next stir in the kale. Add the bay leaf, herbs de Provence and the fresh thyme (minus the stems). Wash the barley in some warm water, drain, and add the barley. Add more than enough stock to cover the veggies and barley. Sprinkle the Parmesan cheese, salt and pepper, and bring to a boil. Reduce the heat, cover the pot and let simmer for 25-45 minutes until the barley is cooked. (If you have quick cooking barley, it will become ready in 20-25 minutes. Otherwise, it might take up to 45 minutes or so.)
Serve with crusty bread. Enjoy!
xxxxxxxxxxxLearn how to be safe when canning your own foods & more about BPA-free canning lids
Bottom line: Here's the solution:
http://www.lehmans.com/store/Kitchen___Canning_and_Preserving___Jars__Lids_and_Rubbers___Reusable_Canning_Jar_Lids___1141085?Args,%
Here's the problem with BPA canning lids:
Question:
My wife and I belong to a CSA. We are getting some cucumbers that I would like to try and pickle. My wife says the lids to the classic mason jars have BPA in them. Do you know how much of a concern this is in the context of canning? Is this a recent development? Are there alternatives to mason jars?
Teak
Answer
She's right about the classic mason jar's connection to BPA. The glass jars themselves do not have BPA. It's the lids -- or more accurately, the lid linings. What a pickle! You want to can, not get can-cer!
BPA, the abbreviation for bisphenol A, is a synthetic estrogen used to make some plastics hard and as a resin in can linings so they don't rust. BPA also shows up in odd places like non-metal dental fillings, the thermal paper used for cash register receipts, medical devices, baby bottles, some plastic water bottles, and food containers. It's been in use for several decades. But it is definitely something you want to avoid. Even trace exposure can disrupt your endocrine system and create all kinds of health problems, including cancer, adult-onset diabetes, and obesity.
But here's the problem: it isn't easy to avoid BPA. The Centers for Disease Control found that 93 percent of Americans tested have BPA in their bodies. Canned food may be the primary source of exposure. So if you're going the extra mile to can your own food, Teak, it would be nice to go the extra, extra mile to be free from BPA.
I spoke to Dr. Anila Jacob, Senior Scientist and the resident physician at the Environmental Working Group, about ways to avoid BPA when you're canning.
"We know BPA leaches when it comes in contact with the food," she said. "One thing you can do is try not to fill the jar all the way up to the top, but that's hard because when you move it, it's going to shake."
The safest solution is BPA-free lids. And they're out there. Jacobs recommends calling lid manufacturers to check; most have a 1-800 number for concerned consumers like yourself. You might also take Jacobs' advice and drop the Food and Drug Administration a line requesting that they ban BPA. "The more the FDA hears about it, the more likely they are to take action," she said. For safer options, go to link at the top of the page.
http://www.lehmans.com/store/Kitchen___Canning_and_Preserving___Jars__Lids_and_Rubbers___Reusable_Canning_Jar_Lids___1141085?Args,%
Here's the problem with BPA canning lids:
Question:
My wife and I belong to a CSA. We are getting some cucumbers that I would like to try and pickle. My wife says the lids to the classic mason jars have BPA in them. Do you know how much of a concern this is in the context of canning? Is this a recent development? Are there alternatives to mason jars?
Teak
Answer
She's right about the classic mason jar's connection to BPA. The glass jars themselves do not have BPA. It's the lids -- or more accurately, the lid linings. What a pickle! You want to can, not get can-cer!
BPA, the abbreviation for bisphenol A, is a synthetic estrogen used to make some plastics hard and as a resin in can linings so they don't rust. BPA also shows up in odd places like non-metal dental fillings, the thermal paper used for cash register receipts, medical devices, baby bottles, some plastic water bottles, and food containers. It's been in use for several decades. But it is definitely something you want to avoid. Even trace exposure can disrupt your endocrine system and create all kinds of health problems, including cancer, adult-onset diabetes, and obesity.
But here's the problem: it isn't easy to avoid BPA. The Centers for Disease Control found that 93 percent of Americans tested have BPA in their bodies. Canned food may be the primary source of exposure. So if you're going the extra mile to can your own food, Teak, it would be nice to go the extra, extra mile to be free from BPA.
I spoke to Dr. Anila Jacob, Senior Scientist and the resident physician at the Environmental Working Group, about ways to avoid BPA when you're canning.
"We know BPA leaches when it comes in contact with the food," she said. "One thing you can do is try not to fill the jar all the way up to the top, but that's hard because when you move it, it's going to shake."
The safest solution is BPA-free lids. And they're out there. Jacobs recommends calling lid manufacturers to check; most have a 1-800 number for concerned consumers like yourself. You might also take Jacobs' advice and drop the Food and Drug Administration a line requesting that they ban BPA. "The more the FDA hears about it, the more likely they are to take action," she said. For safer options, go to link at the top of the page.
7.12.2010
7.06.2010
6.23.2010
11-22 Carla Hansen's Pickled Beets - SUPER delicious!
Select small, young beets, cook until tender, dip into cold water. Peel off skins.
Make the following syrup:
2 cups sugar
2 cups water or beet juice
2 cups strong vinegar
1 teaspoon salt (optional)
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
Pour over beets and boil 10 minutes. Pack into sterilized quart jars and seal at once.
USU Extension service says to process 40 minutes in a water bath. You will have to decide how many beets you have as to how many batches of syrup you make. Be sure to stir it altogether good and then bottle. The spices all go to the bottom of the jar so I shake them up good before I open them. This recipe is from an old Kerr book. USU Ext. would have you put more vinegar in them too, but it would ruin them and I haven`t ever had any trouble with them and they keep for years. Enjoy! If your beets are big, just cut them up. I put them in a big pan when they are cooked and make enough syrup to put over them so it looks like it would fit in the quarts.
Make the following syrup:
2 cups sugar
2 cups water or beet juice
2 cups strong vinegar
1 teaspoon salt (optional)
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
Pour over beets and boil 10 minutes. Pack into sterilized quart jars and seal at once.
USU Extension service says to process 40 minutes in a water bath. You will have to decide how many beets you have as to how many batches of syrup you make. Be sure to stir it altogether good and then bottle. The spices all go to the bottom of the jar so I shake them up good before I open them. This recipe is from an old Kerr book. USU Ext. would have you put more vinegar in them too, but it would ruin them and I haven`t ever had any trouble with them and they keep for years. Enjoy! If your beets are big, just cut them up. I put them in a big pan when they are cooked and make enough syrup to put over them so it looks like it would fit in the quarts.
11-22 Char Grilled tuna with oregano oil and beautifully dressed peas and broad beans
by Jamie Oliver
Serves 4
The simplicity and flavor of this summer dish are fantastic. Buy your tuna steaks about ½ inch thick rather than going for massive inch-thick ones. That way they cook quickly, giving you a juicy, silky steak that hasn’t had a chance to dry out. If you can’t get hold of tuna, then shark and swordfish are reasonably good steak-like alternatives.
ingredients for the oregano oil
• a small bunch of fresh oregano or marjoram, leaves picked
• sea salt
• juice of 1 lemon
• best-quality extra virgin olive oil
• 4 handfuls of podded peas
• 2 handfuls of podded broad beans
• 150ml/5½fl oz best-quality extra virgin olive oil
• sea salt and freshly ground black pepper
• a small bunch of fresh mint, leaves picked
• juice of 1 lemon
• 4 7 oz sustainably sourced tuna steaks, cut ½ inch thick
To make your oregano oil, pound the oregano with a good pinch of sea salt in a pestle and mortar until you have a paste. Add the lemon juice and 8 tablespoons of olive oil and stir until you have a good drizzling consistency.
Bring a large pan of water to the boil, add your peas and cook for 3 to 4 minutes, then remove them with a slotted spoon or sieve. Add the broad beans to the pan and cook for 3 to 4 minutes, depending on their size. Drain and leave to cool, then pinch the skins off any big beans (you can leave the skin on any small or medium ones).
To dress the peas and beans you want the same balance of acid and oil as you would have in a salad dressing. So, put the olive oil and a good pinch of salt and pepper into a large bowl. Chop up most of the mint and throw it in, add the peas and beans and mix everything around. Add lemon juice to taste. You can serve the dressed peas and beans hot or at room temperature.
Heat a griddle pan or barbecue until hot, season your tuna steaks with salt and pepper and pat with some of the oregano oil. Place in the pan and sear for 1 to 2 minutes on each side. Personally I like to keep my tuna a little pink in the middle as this tastes much nicer, but if you’re going to cook it through please don’t nuke it.
Tear the tuna into 2 or 3 pieces and toss in a large bowl with the rest of the oregano oil. This will give you a lovely combination of flavors. Serve the fish immediately, with the peas and broad beans, scattered with the rest of the mint leaves.
PS Sometimes I love to throw random delicate greens like baby spinach, watercress, even rocket, in with the broad beans for 30 seconds before you drain them. The combination of peppery irony greens, creamy broad beans and sweet little peas makes the veg taste even better.
Serves 4
The simplicity and flavor of this summer dish are fantastic. Buy your tuna steaks about ½ inch thick rather than going for massive inch-thick ones. That way they cook quickly, giving you a juicy, silky steak that hasn’t had a chance to dry out. If you can’t get hold of tuna, then shark and swordfish are reasonably good steak-like alternatives.
ingredients for the oregano oil
• a small bunch of fresh oregano or marjoram, leaves picked
• sea salt
• juice of 1 lemon
• best-quality extra virgin olive oil
• 4 handfuls of podded peas
• 2 handfuls of podded broad beans
• 150ml/5½fl oz best-quality extra virgin olive oil
• sea salt and freshly ground black pepper
• a small bunch of fresh mint, leaves picked
• juice of 1 lemon
• 4 7 oz sustainably sourced tuna steaks, cut ½ inch thick
To make your oregano oil, pound the oregano with a good pinch of sea salt in a pestle and mortar until you have a paste. Add the lemon juice and 8 tablespoons of olive oil and stir until you have a good drizzling consistency.
Bring a large pan of water to the boil, add your peas and cook for 3 to 4 minutes, then remove them with a slotted spoon or sieve. Add the broad beans to the pan and cook for 3 to 4 minutes, depending on their size. Drain and leave to cool, then pinch the skins off any big beans (you can leave the skin on any small or medium ones).
To dress the peas and beans you want the same balance of acid and oil as you would have in a salad dressing. So, put the olive oil and a good pinch of salt and pepper into a large bowl. Chop up most of the mint and throw it in, add the peas and beans and mix everything around. Add lemon juice to taste. You can serve the dressed peas and beans hot or at room temperature.
Heat a griddle pan or barbecue until hot, season your tuna steaks with salt and pepper and pat with some of the oregano oil. Place in the pan and sear for 1 to 2 minutes on each side. Personally I like to keep my tuna a little pink in the middle as this tastes much nicer, but if you’re going to cook it through please don’t nuke it.
Tear the tuna into 2 or 3 pieces and toss in a large bowl with the rest of the oregano oil. This will give you a lovely combination of flavors. Serve the fish immediately, with the peas and broad beans, scattered with the rest of the mint leaves.
PS Sometimes I love to throw random delicate greens like baby spinach, watercress, even rocket, in with the broad beans for 30 seconds before you drain them. The combination of peppery irony greens, creamy broad beans and sweet little peas makes the veg taste even better.
6.18.2010
SherylXXXXXXXXXXXXXXXXXXXHerb demonstration
Salad dressing from Janet Clark (Homespun restaurant in Leeds, Utah)
Herb tools and taste test: stevia, various salts and pepper (pepper mill from la cuisine/France), zester, various sizes of bottles of herbs, kitchen shears
Food samples:
Tomatoes with fresh basil (ingredients: pre-sliced, tomatoes, mozzarella, salt, sugar, pepper, olive oil, red wine vinegar, fresh basil)
Fresh salad greens from yard plus dressing
When growing an Herb Garden
Plant it in a place that is easy to get to and convenient
Containers need to be easy to reach and pinch the herbs
Many herbs will take over and need to be thinned i.e. sage, etc. They can end up woody and unattractive.
Do's and Don'ts:
Too many herbs may make you crazy. Less is more when it comes to herbs.
One idea: Create two rectangle pots just outside your kitchen door.
Grow only the culinary herbs you use on a frequent basis.
basil – three plants plus a new one
chives
parsley – curly and flat
thyme
rosemary
dill
mint – in a small confining container…. Make sure you like the mint you plant – less partial to spearmint (canal mint) love peppermint
sorrel – bright lemon taste
Herbs and spices are what elevate foods and cooking.
About a cookbook: "If you got one good recipe from a cookbook, it was worth the purchase of the book".
Where to get your Dried Herbs: Penzey’s (penzey.com)
So much cheaper thru this website.
Why buy at Penzey's? Cost savings and much fresher than store purchased herbs where you don’t know how long sitting in warehouse.
Going to Baltimore? Go to the harbor – McCormick and Shilling spices – smell the cinnamon aroma. Sorry, no tours.
How to store them: Glass jars, varying sizes, FREEZE your herbs. split an order with others. Best to store in air tight container. Never plastic; glass is best. Can order glass jars from Penzy’s
Discuss some favorite spices and how use them
Fresh ground nutmeg – different smell and taste (use nutmeg grater)
Grind spices in coffee grinder
current catalog
20 year old herbs of my mother – No comparison in aroma.
Identify 20-25 fresh and dried herbs (mystery)
Door prize to individual who identifies correctly the most herbs
Marion Searle
June 2010
Herb tools and taste test: stevia, various salts and pepper (pepper mill from la cuisine/France), zester, various sizes of bottles of herbs, kitchen shears
Food samples:
Tomatoes with fresh basil (ingredients: pre-sliced, tomatoes, mozzarella, salt, sugar, pepper, olive oil, red wine vinegar, fresh basil)
Fresh salad greens from yard plus dressing
When growing an Herb Garden
Plant it in a place that is easy to get to and convenient
Containers need to be easy to reach and pinch the herbs
Many herbs will take over and need to be thinned i.e. sage, etc. They can end up woody and unattractive.
Do's and Don'ts:
Too many herbs may make you crazy. Less is more when it comes to herbs.
One idea: Create two rectangle pots just outside your kitchen door.
Grow only the culinary herbs you use on a frequent basis.
basil – three plants plus a new one
chives
parsley – curly and flat
thyme
rosemary
dill
mint – in a small confining container…. Make sure you like the mint you plant – less partial to spearmint (canal mint) love peppermint
sorrel – bright lemon taste
Herbs and spices are what elevate foods and cooking.
About a cookbook: "If you got one good recipe from a cookbook, it was worth the purchase of the book".
Where to get your Dried Herbs: Penzey’s (penzey.com)
So much cheaper thru this website.
Why buy at Penzey's? Cost savings and much fresher than store purchased herbs where you don’t know how long sitting in warehouse.
Going to Baltimore? Go to the harbor – McCormick and Shilling spices – smell the cinnamon aroma. Sorry, no tours.
How to store them: Glass jars, varying sizes, FREEZE your herbs. split an order with others. Best to store in air tight container. Never plastic; glass is best. Can order glass jars from Penzy’s
Discuss some favorite spices and how use them
Fresh ground nutmeg – different smell and taste (use nutmeg grater)
Grind spices in coffee grinder
current catalog
20 year old herbs of my mother – No comparison in aroma.
Identify 20-25 fresh and dried herbs (mystery)
Door prize to individual who identifies correctly the most herbs
Marion Searle
June 2010
Our Garden Motto....
Everyone doing just a little bit of work, results in a very big beautiful garden!
6.16.2010
xxxxxxxxxxxxxxxxxGarden Harvest Distribution
We have Harvest Days often—usually once a week during the main harvest season, and sometimes more often depending on what produce is ripe. You will be notified in advance of when they will be, and RSVP is required. You will receive a share of produce from all of the gardens.
To participate, just RSVP at least an hour in advance to the Garden Supervisor of the Garden you typically work at (or, for no-labor members, the one nearest you). Then, have one member of your household show up at the designated time. (Bring grocery bags when you come; if you forget, we’ll have some you can use.)
How do we determine how much each household receives?
We allow everyone who shows up on Harvest Days an opportunity to receive an equal share of the harvest, but we let you determine when you have as much as you want.
The process goes like this: All of the harvest is laid out in a way so everyone can easily see what there is. The Garden Supervisor counts how many households are present and calculates how much each household can take during the first round so there will be enough for multiple rounds. The supervisor then gives each household a chance to step forward and take the allowed portion for that round. When all have received their first portion, the supervisor determines the portion for the next round and gives each household a chance to come up and take that portion. When you have as much as you need or want, you can pass on taking more. No one gets extra until everyone is satisfied with the amount they have received.
What if some households have put in more work than others?
Each working membership requires the same amount of work during the year, and members may join at different times of the year. Therefore, the amount you receive at any particular Harvest Day is not determined based on how much work you have done so far. Each household is allowed an equal chance to receive produce.
What if I can’t come at the time you schedule the harvest?
We try to schedule harvest days at various times to accommodate people’s varied scheduled. If you can’t come to one, you can either wait until the next one or send someone else from your household to pick up your share.
Note: When picking harvest, they're not picking for just them. We don't divide it at that time.
To participate, just RSVP at least an hour in advance to the Garden Supervisor of the Garden you typically work at (or, for no-labor members, the one nearest you). Then, have one member of your household show up at the designated time. (Bring grocery bags when you come; if you forget, we’ll have some you can use.)
How do we determine how much each household receives?
We allow everyone who shows up on Harvest Days an opportunity to receive an equal share of the harvest, but we let you determine when you have as much as you want.
The process goes like this: All of the harvest is laid out in a way so everyone can easily see what there is. The Garden Supervisor counts how many households are present and calculates how much each household can take during the first round so there will be enough for multiple rounds. The supervisor then gives each household a chance to step forward and take the allowed portion for that round. When all have received their first portion, the supervisor determines the portion for the next round and gives each household a chance to come up and take that portion. When you have as much as you need or want, you can pass on taking more. No one gets extra until everyone is satisfied with the amount they have received.
What if some households have put in more work than others?
Each working membership requires the same amount of work during the year, and members may join at different times of the year. Therefore, the amount you receive at any particular Harvest Day is not determined based on how much work you have done so far. Each household is allowed an equal chance to receive produce.
What if I can’t come at the time you schedule the harvest?
We try to schedule harvest days at various times to accommodate people’s varied scheduled. If you can’t come to one, you can either wait until the next one or send someone else from your household to pick up your share.
Note: When picking harvest, they're not picking for just them. We don't divide it at that time.
6.10.2010
11-22 Arugula and Fava Bean Crostini
1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon olive oil, divided, plus additional for drizzling
1 1/2 cups packed arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves
Preheat oven to 350 degrees.
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in on a rimmed baking sheet. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Servings » 8
Source » by Kay Chun, Gourmet magazine, 2009
1/4 cup plus 1 tablespoon olive oil, divided, plus additional for drizzling
1 1/2 cups packed arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves
Preheat oven to 350 degrees.
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in on a rimmed baking sheet. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Servings » 8
Source » by Kay Chun, Gourmet magazine, 2009
xxxxxxxxxxxIn Season: Fava Beans
Spring produce has entered the market. This week, look for: Fava beans.
What are they? » Also known as broad beans, favas are legumes native to north Africa and southwest Asia. They're popular throughout the world, though usually in their dry form as their peak season usually lasts just a few weeks. People who take MAOI (monoamine oxidase inhibitors) should avoid eating favas as they contain high levels of tyramine.
How to use » Shell the beans from their leathery pods, discarding the pods. Bring a large pot of water to a boil and blanch the beans for 4 minutes. Strain the beans into an ice bath to stop them from cooking. Gently peel the skins from the beans and use as desired.
Look for » If you can find them, look for pods that are leathery, firm and without blemishes. Check for pods that contain large beans.
Storage » Fava beans are highly perishable. Store them in the refrigerator for up to three days.
E-mail: food@sltrib.com.
What are they? » Also known as broad beans, favas are legumes native to north Africa and southwest Asia. They're popular throughout the world, though usually in their dry form as their peak season usually lasts just a few weeks. People who take MAOI (monoamine oxidase inhibitors) should avoid eating favas as they contain high levels of tyramine.
How to use » Shell the beans from their leathery pods, discarding the pods. Bring a large pot of water to a boil and blanch the beans for 4 minutes. Strain the beans into an ice bath to stop them from cooking. Gently peel the skins from the beans and use as desired.
Look for » If you can find them, look for pods that are leathery, firm and without blemishes. Check for pods that contain large beans.
Storage » Fava beans are highly perishable. Store them in the refrigerator for up to three days.
E-mail: food@sltrib.com.
6.09.2010
11-22 Fava Beans Recipes
Fava Bean & Tomato Salad
Ingredients
20 tomatoes
1 pound fresh fava beans
1/4 pound finest prosciutto
1/4 pound gruyere
3 tablespoons fruity olive oil
1 tablespoon white vinegar
1/2 teaspoon cracked black pepper
pinch sea salt
Directions
Set a pot of water, with a pinch of salt, to boil. Put a bowl of ice water in the sink. As the water is coming to a boil, shuck the fava beans. How to do this? Snap and extract. There should be three or four beans per pod. (Be sure to feel the inside of the pod, which is as soft as dryer lint.) When the water has come to a boil, plop all the shucked fava beans into the pan and let them bob there in the boiling water for thirty seconds. After that, immediately drain them and plunge the fava beans in the ice water to stop cooking. After a moment, take them out and let them chill in the refrigerator for a few moments.
Once cool enough to handle, remove the skin from individual beans by peeling it off. Fava beans are kind of a pain to prep....but they pay off in flavor.
Meanwhile, slice the grape tomatoes in halves, lengthwise. Cut the gruyere into small squares, about the same size as the fava beans. Make up a simple vinaigrette, by combining the olive oil, white vinegar, salt, and pepper. Toss everything together, with the fava beans, then thread small slivers of the prosciutto in among the beans, tomatoes, and cheese. Eat with the small sigh of spring.
Grilled Fava Bean
Serves: 4
Ingredients
2 pounds Fresh Fava Bean Pods
Directions
Spray whole fava bean pods with cooking spray. Place pods directly on hot grill of BBQ. Turn fava pods frequently until pods char and begin to burst open (about 7 to 10 minutes). Remove from grill and cool pods for 10 minutes. Remove fava beans from pod and peel beans by pinching one end of the bean to pop bright green fava bean from it's waxy shell. Grilled fava beans are delicious served as an appetizer with slices of Parmesan cheese.
Rigatoni with Fava Beans and Artichokes
Source: Adrieene Meier, Ocean Mist Farms
Ingredients
3 Ocean Mist Artichoke hearts and bottoms cubed
1 cup (5 ounces) blanched shelled fava beans
1/4 cup extra virgin olive oil
1/4 cup vegetable broth or water
1 yellow onion finely chopped
1 carrot finely chopped
1 cup spinach leaves coarsely chopped
One 28 ounce can plum tomatoes (drained)
1 pound rigatoni pasta (cooked)
2 tablespoons coarse sea salt
grated Parmesan cheese.
Directions
In large frying pan over medium-high heat warm olive oil.
Add carrot and onion and cook until tender, about 7 minutes.
Add artichokes, fava beans, spinach, broth, salt and pepper.
Cook until heated through.
Stir in tomatoes and simmer about 15 minutes.
Add cooked drained rigatoni to sauce and gently toss.
Plate and top pasta with shaved parmesan cheese.
Sauteed Fava Beans
Ingredients
boiling water
salt
ice
tap water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced, to taste
salt & freshly ground black pepper, to taste
Directions
First, shell the beans from the fava pods.
In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater.
In a bowl, combine ice and tap water to make ice water; set aside.
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
Let the beans cool, then peel the outer skin from each of them.
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
Season to taste with salt and freshly ground pepper, serve, and enjoy!
Note: in choosing your fava beans, get the pods that are firm and fresh looking.
Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
Ingredients
20 tomatoes
1 pound fresh fava beans
1/4 pound finest prosciutto
1/4 pound gruyere
3 tablespoons fruity olive oil
1 tablespoon white vinegar
1/2 teaspoon cracked black pepper
pinch sea salt
Directions
Set a pot of water, with a pinch of salt, to boil. Put a bowl of ice water in the sink. As the water is coming to a boil, shuck the fava beans. How to do this? Snap and extract. There should be three or four beans per pod. (Be sure to feel the inside of the pod, which is as soft as dryer lint.) When the water has come to a boil, plop all the shucked fava beans into the pan and let them bob there in the boiling water for thirty seconds. After that, immediately drain them and plunge the fava beans in the ice water to stop cooking. After a moment, take them out and let them chill in the refrigerator for a few moments.
Once cool enough to handle, remove the skin from individual beans by peeling it off. Fava beans are kind of a pain to prep....but they pay off in flavor.
Meanwhile, slice the grape tomatoes in halves, lengthwise. Cut the gruyere into small squares, about the same size as the fava beans. Make up a simple vinaigrette, by combining the olive oil, white vinegar, salt, and pepper. Toss everything together, with the fava beans, then thread small slivers of the prosciutto in among the beans, tomatoes, and cheese. Eat with the small sigh of spring.
Grilled Fava Bean
Serves: 4
Ingredients
2 pounds Fresh Fava Bean Pods
Directions
Spray whole fava bean pods with cooking spray. Place pods directly on hot grill of BBQ. Turn fava pods frequently until pods char and begin to burst open (about 7 to 10 minutes). Remove from grill and cool pods for 10 minutes. Remove fava beans from pod and peel beans by pinching one end of the bean to pop bright green fava bean from it's waxy shell. Grilled fava beans are delicious served as an appetizer with slices of Parmesan cheese.
Rigatoni with Fava Beans and Artichokes
Source: Adrieene Meier, Ocean Mist Farms
Ingredients
3 Ocean Mist Artichoke hearts and bottoms cubed
1 cup (5 ounces) blanched shelled fava beans
1/4 cup extra virgin olive oil
1/4 cup vegetable broth or water
1 yellow onion finely chopped
1 carrot finely chopped
1 cup spinach leaves coarsely chopped
One 28 ounce can plum tomatoes (drained)
1 pound rigatoni pasta (cooked)
2 tablespoons coarse sea salt
grated Parmesan cheese.
Directions
In large frying pan over medium-high heat warm olive oil.
Add carrot and onion and cook until tender, about 7 minutes.
Add artichokes, fava beans, spinach, broth, salt and pepper.
Cook until heated through.
Stir in tomatoes and simmer about 15 minutes.
Add cooked drained rigatoni to sauce and gently toss.
Plate and top pasta with shaved parmesan cheese.
Sauteed Fava Beans
Ingredients
boiling water
salt
ice
tap water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced, to taste
salt & freshly ground black pepper, to taste
Directions
First, shell the beans from the fava pods.
In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater.
In a bowl, combine ice and tap water to make ice water; set aside.
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
Let the beans cool, then peel the outer skin from each of them.
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
Season to taste with salt and freshly ground pepper, serve, and enjoy!
Note: in choosing your fava beans, get the pods that are firm and fresh looking.
Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
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