Storing Carrots Update

I am happy with the results of my carrot storage technique found here.  The picture is that of them brought up from the root cellar 3 months later.  There is some growth at the top.  I may cut off more of the top next time to see if it makes a difference. 

Garden Short 'N Sweet Carrots

Last year I stored my carrots in sand and I wasn't happy with the results.  A lot of them rotted.  Plus you have to wash off all that sand and where are you going to do that in the middle of winter so it doesn't clog your drain?  One mistake I may have made is I washed them before I put them in layers in the sand.  I read that you aren't suppose to wash them but they were caked in mud.  This year I read a comment in a blog by a 71 year old woman who has been gardening her entire life and am going to take her advice. 

I washed the carrots and let them dry outside laid out on a ledge.  It was cold outside so I put them in the sun.  Dry them no more than a couple of hours.  I cut off the greens (green tops will cause rot) and the tails.  I bagged them in Ziploc bags and left the bag open a crack.  I am fortunate to have a root cellar and that is where they are stored.  I hope this year works better than last.

Leftover Oil

I have been storing last year's red peppers in some olive oil that I flavored.  We finally finished a jar and I wasn't about to throw out flavored oil.  After much contemplation,  I decided to roast my garden cauliflower in it.  Yum.

Roasted Cauliflower

Preheat oven to 425 degrees.  Break or cut cauliflower head into florets.  Place on cookie sheet.  Drizzle with flavored oil and toss.  Roast for 40 min. making sure cauliflower is brown and crispy.  

You could just use olive oil, salt, garlic or seasonings of your choice. 

Its that time of year.

That time when you disguise yourself and pretend your something your not.  Like these carrots that are all dressed up to look fresh.  Well at least edible.

Roasted Vegetables with Fresh Herbs
Adapted from Food and Wine
Serves 12

2 pounds of carrots, sliced 1/4 inch thick (I used a food processor slicer)
5 pounds of potatoes, peeled and cut into 1 inch cubes
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper  
  
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

 

Swiss Chard

One of the healthiest vegetables in the world, second only to spinach. 

Tomato, Chard, and Gruyere Casserole 

From Food and Wine

Serve 8

This giant Provençal casserole is called a panade.  It's like a strata.  Be sure to note the 10x15 lasagna pan required.  When preparing mine, I reduced the layers to fit a 9x13. 

5 1/2 pounds Swiss chard, stemmed
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon chopped thyme
1 cup chicken broth or apple juice/cider or combo of the two (my substitute for dry white wine )
Salt
Freshly ground pepper
3 cups chicken stock or low-sodium broth
One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
3 pounds beefsteak tomatoes, sliced 1/2 inch thick
9 ounces Gruyère cheese, shredded (3 cups)
3 tablespoons unsalted butter, melted 

 

1. In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
2. In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper.
3. Preheat the oven to 400°. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter.
4. Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving.

Make Ahead:  The cooked chard can be refrigerated for up to 2 days. 

Garden Eggplant

Eggplant Parmesan with Crisp Bread Crumb Topping
From Food and Wine
Serves 8

3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
Two 28-ounce cans whole, peeled Italian tomatoes, drained
Kosher salt and freshly ground pepper
8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs

1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
3. Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Make Ahead The assembled eggplant Parmesan can be covered with plastic wrap and refrigerated for up to 1 day. Bring the eggplant Parmesan to room temperature before baking. Notes This dish is extremely versatile. The eggplant can be sliced lengthwise or crosswise before it's fried. In addition, the eggplant Parmesan can be baked in a glass or ceramic baking dish that is round, oval, rectangular or square. Serve with green salad and crusty Italian or peasant bread.

 

More Zucchini

I am hoping for an early frost.  

Chocolate Chip Zucchini Bread

From Paula Deen

Yields: 2 loaves

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.  Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. 

Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Zucchini Gratin

From Ina Garten

Serves 6 

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in 1/2 and sliced (3 large)
• 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• 3/4 cup fresh bread crumbs
• 3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

I should have had a V8.

Maybe like 12 of them in 2006, before they expired.  I popped one open and guess what?  Yep, it's still good.  You knew I was going to say that.

Zucchini and Tomatoes

From my friend PC
Makes about 6 cups

8 cups chopped zucchini

8 oz chopped tomatoes or 1-15 oz can tomatoes

1-11.5 oz can V8 or 1 cup tomato juice

1 T. dried onion
Salt to taste

Season with desired spices

Combine all ingredients in a large saucepan.  (Sometimes I saute my zucchini first in olive oil)  Bring to boil.  Reduce heat and simmer until sauce is thicken to desired consistency.    I cook until it starts to get kind of sloppy.  I add another cup of juice if I use Roma tomatoes.  Serve over pasta or in tortillas.  Use it in a sandwich or on a pizza.  Or place in skillet and top with cheese.  Cover and heat until cheese is melted.  The suggested cheese is Swiss but use whatever cheese is desired.  Cooked meat could also be added.  Try bacon.

Make it into a soup by thinning with water and adding cooked pasta and/or beans. Make it into a creamed soup by adding cream or milk.  Cook it down more and use as pizza sauce. 

This sauce (without meat) can be water bath canned.  Process for 40 min.  For a similar method using sauce instead of juice go here. 

Make your tomato juice with a 4:1 ration water to paste.  

The Rot Cellar

AKA the root cellar.  I had some butternut squash wintering there and were doing quite well until it turned into the warmest March on record.  I managed to salvage some. 

 

Caramelized Butternut Squash 

From Ina Garten
Serves 6-8 

• 2 medium butternut squash (4 to 5 pounds total)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Winter Carrots and Lettuce

I planted carrot and lettuce seeds in the fall under some old windows after the frost.  The winter was so mild here I left them grow all winter.  I planted Danvers carrots which are shorter as my planter isn't very deep.  An even shorter carrot is Chantenay which I might try.

Spaghetti Squash

Aged Velveeta

You know, like aged to perfection.  Not like something that has been sitting around for years.  Wait, that is aged.  Oh yeah, so Velveeta, only better. 

Cheesy Dip or Potato Topper
Great served with Fritos

1 stick butter or margarine 
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup

Melt butter in saucepan.  Add cheese and melt.  Stir in soup.  Stir in broccoli and mushrooms.  Serve warm. Crock pot works well. 

If I can't find Mexican Velveeta or I am using what I have dug up on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.  

Ooey, Gooey Spinach

I have decided its not me.  Its the fault of the spinach.

Spinach and Scallion Dutch Baby

From Food and Wine

Serves 6-8

1 pound baby spinach
4 large eggs
1 cup milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated Parmesan cheese

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.

Make Ahead:  The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

Winter Squash

Winter squash takes up so much room in the garden.  To rectify that I sent mine down the garden wall as my garden is in a planter that is raised from 3 to 6 feet off the ground.   Another option is to let the squash climb a wall or lattice such as Martha Stewart shows here.  Pick winter squash when the stem is dried out and leave the stem on the squash.  Pick before frost.  The taste will not be as good if frost hits the squash. 

Fresh Corn-on-the-Cob

Last year my homegrown corn cost me about $25 a dozen. This year I bought some from a farm. For $2 a dozen. That's like 90% off.

Fresh Salsa for Wimps

After planting 200 red onion bulbs and listening to the jeers about how all that onion that was going to ruin everyone's lives, I ended up with little or no onion. The poor little things were dug up by woodchucks, trampled by the cable guy, the electric guy, the gas guy and a million other workers. I manage to salvage a few puny ones.
Fresh Salsa for Wimps (i.e. not hot, no peppers)

Tomatoes, seeded and chopped
Red onion, chopped
Garlic, minced
Cilantro, minced
Lime juice
Salt

The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.

2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (use more if desired)
1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste

Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.

And the Beet Goes On

This is a classic recipe using fresh beets instead of canned.

Havard Beets

yield: Makes 8 servings

When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

• 3 pounds fresh beets, trimmed
• 2/3 cup sugar
• 4 teaspoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons unsalted butter
• Salt, to taste

1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.

3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.

4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Harvard-Beets-106787#ixzz1Uq68fcDq

Heat Hides It

My shriveled tomatoes that is. They puff up nice and plump when heated. Ok, well more plump than they were.

Rotini with Chicken, Zucchini and Tomatoes

Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.

Zucchini Brownies

Whose going to all that zucchini eat it?? Not me! Can I have a brownie?
Double Chocolate Zucchini Brownies
From skinnychef.com
Serves 9

5 ounces bittersweet dark chocolate, chopped
1/4 cup vegetable oil
2 egg whites (I used one egg.)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds (optional)
Non-stick cooking spray

Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Spread evenly into the prepared pan.

Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days. (I bake mine for 40 min.)

292 calories each serving without nuts

Dear Hubby,

I figured out the smell in the refrigerator. I will be serving it tonight at dinner.
Love, Tarnation


Asparagus Casserole
From Southern Living
Serves 12
For the sake of my marriage, I doubled the topping.

Ingredients

• 3 (10-ounce) packages frozen asparagus, thawed and well drained*
• 3 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 3/4 cup refrigerated shredded Parmesan cheese, divided
• 1/8 teaspoon salt
• 2/3 cup soft breadcrumbs
• 1 tablespoon butter, melted
• 1/4 teaspoon paprika

Preparation

• Arrange asparagus in a lightly greased 13- x 9-inch baking dish.
• Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.
• Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.
• Bake at 350° for 25 to 30 minutes or until thoroughly heated.
• *3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.

Southern Living DECEMBER 1998