Tuesday, April 25, 2017

Strawberry Rhubarb Jam



What a great combination:  strawberries and rhubarb!  This is definitely a family favorite.You can harvest rhubarb in early spring and then again in the fall.  Never harvest more than 1/3 of the plant.  Everbearing strawberries will still be producing berries in the fall so it a great time to get this delicious jam on your pantry shelves.


Crimson Red Rhubarb


Recipes for this jam are easy to find.  I use the one in the Ball Blue Book. This is a must have book for anyone serious about preserving food.  I recommend this book for everyone and suggest you actually read about the principles and equipment.  Sometimes we think we know it all when in fact half of what we know just isn't so.  So read the book. 

Our favorite thing to do with Strawberry Rhubarb Jam is to put it on a omelet. 

Ozark and Tristar Strawberries



Directions for Strawberry Rhubarb Jam

Strawberries for this can be fresh or frozen and thawed.  Drain any juice if using frozen. Put strawberries in pot and smash with a potato masher to crush them. Add rhubarb, pectin, and lemon juice.  Have your sugar  pre-measured in a bowl.  Bring the fruit to a boil.  Add sugar and return to a boil.  Boil 1 minute. Skim the foam off.  It helps to let it sit a few minutes then skim. Add to jars.  Wipe rims. and process in a water bath canner for 10 minutes.  I'm at 5000 ft so I always add 10 minutes to the processing time. Be sure to process for the appropriate time for you altitude  Check seals before storing.  Rings can be removed.




Strawberry Rhubarb Jam

Yields about 6 half pints.
2 cups crushed strawberries
2 cups chopped rhubarb
1 package powdered pectin
1/4 c lemon juice
5 1/2 c sugar


Saturday, April 22, 2017

Making Goat Cheese- Chèvre


 Cherve is French for goat cheese.  If you have access to goat milk goat cheese is easy to make.  It is a soft spreadable cheese unique in flavor being somewhat tart and tangy.  A variety of herbs, fruits, and and even honey can be added giving endless options for your palate.  Chèvre can be spread on crackers, bagels, and and topped with your choice of jams or jellies. There are lots of recipes using this delicious cheese.

Chèvre is lower in fat and higher in potassium and vitamin A than cheeses made from cow's milk making it a healthy option.  The following recipe is a semi-soft cheese.



What you will need:  a thermometer, stainless steel pot with a heavy bottom, slotted spoon or ladle, and the Chèvre culture.  The culture needs to be stored in the refrigerator or in the freezer for long term.


 1.  First heat 1 gallon of raw goat's milk to 86 degrees. Stir constantly.








2.  Add one packet of the culture and allow it to rehydrate for 2 minutes and then stir it into the milk.

3.  Cover and let it set at 72 degrees for 12 hours.  Do not stir during this time.



After 12 hours the whey will separate from the curds.  

3.  Ladle the curds into a muslin lined colander or a muslin cheese bag which is what I prefer to use.





Next you will hang the bag and let it drain for 6-12 hours.  If you want to save the whey place a bowl under the bag.  I hang it from a cupboard above a small prep sink.  Some of your animals may enjoy the whey.





After hanging, the cheese can be shaped into loaves or put in containers.  Herbs and spices can be added at this time.  Refrigerate for up to 2 weeks. Goat cheese can be frozen.







Tomato Basil Goat Cheese
Into your finished cheese stir:

  • 3/4 tsp salt
  • 1 tsp dried basil
  • 1 Tbs sun-dried tomatoes snipped fine





Garlic Dill Goat Cheese
Stir into finished goat cheese:

  • 3/4 tsp salt
  • 1/2 tsp ground pepper
  • 3/4 tsp dry dill weed
  • 1 1/2 Tbs finely minced fresh garlic

What are your favorite herbs to add to goat cheese?




Monday, April 17, 2017

Rhubarb Cake



One of the first crops to harvest is rhubarb, a personal favorite!  I love the smell of fresh cut stalks.  Rhubarb is also known as the pie plant but dessert plant is much more accurate.  Below is a recipe for rhubarb cake.  I found this in Capper's Farmer magazine and the recipe was submitted by Karen K Will. I adjusted the recipe to include more rhubarb and topping.









Rhubarb Cake

Cake:
2 cups all -purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/3 cup of honey
1 egg
1 cup of sour cream
2 cups of sliced rhubarb

Topping:
1/3 cup sugar/ or brown sugar
3/4 tsp cinnamon
3 Tbs melted butter


1.  Preheat oven to 350 degrees.  Butter a 2 qt casserole dish.

2.  Whisk together flour, baking powder, baking soda and salt.

3.  Add honey, egg and sour cream and blend.  Stir in chopped rhubarb.  Set aside and make topping.


4.  Mix together sugar, cinnamon, and melted butter.

5.  Pour and spread batter in dish.  Top with sugar cinnamon mixture.

6.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

Enjoy as a breakfast cake plain or with whip cream.


To learn more about growing rhubarb check out this post.


Rhubarb is a beautiful perennial  plant.  It does well with partial shade.  Rhizomes can be purchased from your favorite online nurseries.

Newly planted rhubarb.

More delicious rhubarb recipes:


Wednesday, April 5, 2017

Swiss Chard: Planting Guide, Harvesting, & Recipes


Swiss chard is an often overlooked super food.  There are many good reasons to grow chard:  it's an easy to grow crop,  it's packed with nutrition, and edible as well as ornamental. It's beautiful on it's own or companion planted with onion, marigolds, or zinnias.  It is also stunning in pots.

Rhubarb Swiss Chard

  It's leaves look a little like spinach but its stems and leaves come in shades of pink, red, yellow, white, and orange.  Unlike most spring crops it tolerates summer heat and will produce for you through the first hard freeze. If the red ribbed chard reminds you of beets it's because it is in the same family. Both the stalks and the leaves can be eaten.
Cardinal Swiss Chard

Planting Guide

Chard can be planted in spring but prefers a warmer soil temperature than kale and other greens so plant it about a 2-4 weeks after kale depending on the weather.  It will overwinter but it is biennial which means the second season it will produce seed.  Plan on replanting each year. However the spring crop will continue to give you harvests through fall.


This is Fordhook Chard which is milder than the colored chards.

I've never had good results starting seeds indoors so I recommend direct seeding in the garden.  I choose a site with a little afternoon shade. If using a square foot method plant one per square foot.  In a row they can be 8-12 inches apart. As with all garden crops incorporate organic matter in the soil along with an organic dry fertilizer such as bone meal and blood meal.   



Chard is not a very demanding plant.  Be sure it gets sufficient water when getting established and watch for slugs. Other than that it has very few pest and disease problems. Be sure to mulch around the seedlings when they have 4-6 leaves and then enjoy harvests throughout the summer and fall.


Orange Fantasia my favorite!

Nutritional Benefits

If you combine the health benefits of spinach and beets you have Swiss chard.  Like beets, chard contains the compound betalains.  These compounds give chard stems, ribs, and veins the red color.  Betalains are an antioxidant,  anti-inflammatory, and support liver detoxification.  The leaves contain the antioxidant kaempferol which benefits the heart and balances blood sugar. Swiss chard also packs a lot of vitamins, minerals, and fiber.  It is third to kale and spinach in vitamin K levels.  I'm predicting it will be the next super food ban wagon everyone jumps on. (Power of Plants, Flowers & Wylde)




Harvesting
 
Break off the outer leaves at any stage. Young leaves are good eaten raw and older leaves can be used in stir fry's, sauteed and added to pasta dishes. Basically chard can be substituted in any recipe calling for spinach. 


When I harvest chard I put it in jars with water and use it in 2-3 days.

Recipes ideas:

How about trying a Swiss chard smoothie! 

Swiss Chard Smoothie

Chard leaves with the stalks removed (antioxidants, vitamins)
Frozen fresh pineapple chunks (contains bromelian)
Juice from a lemon or lime (detoxifies the liver)
Scoop of flavored Greek yogurt
A liquid either water or a juice



Whole Wheat Penne with Chard, Artichoke Hearts, and Sausage

I love this recipe. I adapted it from Martha Stewart's Living Magazine.

12 oz whole wheat penne
Olive oil
1/3 lb of sausage
Small bunch of chard
1 jar of marinated artichoke hearts
3 cloves of garlic
1/3 c sun dried tomatoes
1 small can of tomato sauce (I use my own canned tomato sauce)
basil
oregano
1/4 tsp red pepper flakes
Parmesan cheese


Boil water and cook the pasta.  Add the sun dried tomatoes the last few minutes of cooking.
Add oil to a nonstick pan and cook the sausage.  When cooked added the artichoke heart, garlic, and stalks of chard.  When stalks are tender add the chard leaves, tomato sauce and spices. Simmer to blend to spices. Drain pasta and pour sausage chard mixture over pasta.  Top with Parmesan cheese.  Enjoy! 





Swiss Chard Dippers

1 bunch of chard (about 8 leaves)
1 tsp garlic minced
2 cups stuffing mix
1/2 cup parmesan cheese
1/2 tsp black pepper
1/3 cup butter, melted
3 eggs

Preheat oven to 350.  Remove stems from chard and finely chop the leaves.  Steam for 2 minutes or until wilted.  Squeeze dry.  Mix dry ingredients. Add butter and eggs and mix well.  Use a small cookie scooper to shape into 1 inch balls.  Bake for 20 minutes.
Peppermint Swiss Chard
Varieties of Swiss Chard

Rhubarb A striking purplish stalk and red veined leaves distinguish this popular variety. It is characterized by quick growth, yields over a long period if frequently cut, and has a pleasing flavor

Peppermint White and pink stalks with tender leaves

Giant Fordhook  This old favorite is still a superior variety in several ways--thick leaves, dark green color, and a compact plant with a nice white stalk.

Pink Lipstick  This is a gorgeous vegetable, with striking bright magenta stems and succulent savoyed leaves. Use it in salad mixes for brilliant color.

Cardinal An improved rhubarb chard, developed in Switzerland.Stems are a deep ruby red, and plants are large and productive. It has a darker color on larger plants compared to Rhubarb chard. Its narrower, savoyed leaves have a mild, slightly sweet flavor that is as nice raw as it is cooked.

Orange Fantasia Another gorgeous new chard that not only has great baby leaves for salads, but also holds its color when cooked. The stalks are a brilliant orange while leaves are a light icy green

If it sounds like  these descriptions are from a seed catalog they are. Pinetree Garden Seeds

I thought their descriptions would definitely convince you to try this crop and enjoy its beauty as when as nutritional value.

Fordhook