Mitzi’s Cabbage-and-Beet Salad

cabbage & beet saladA little more than a year ago, my friend Mitzi, a massage therapist, and her colleague Rhonda told me about a salad that acts as an outstanding liver tonic. You slice head cabbage, grate raw beet, and chop some walnuts. You mix all this together with lemon juice, if I remember right, and olive oil. You let the vegetables wilt, and you eat a little of the salad every day.

The recipe sounded Russian to me, although the cabbage wasn’t supposed to ferment. And olive oil? That couldn’t be right. Such a salad would be very good with toasted walnut oil. And it might be even better—and certainly most Russian, with sunflower oil.

I don’t mean refined sunflower oil, the stuff used for deep-frying. I mean cold-pressed sunflower oil, the kind sold in every Russian grocery. This golden oil has a powerful fragrance and flavor, like a mouthful of raw sunflower kernels. It can take getting used to.

As far as I knew my liver was perfectly healthy, but that same day I made Mitzi’s salad, with sunflower oil. The first batch lasted only two or three days, because my husband liked it as much as I did. Somehow this salad seemed perfect for early autumn. Perhaps it really worked as a seasonal tonic. I made two more batches before I tired of the salad.

A week ago, I had a sudden craving for head cabbage. This was odd, because I greatly prefer Asian over European brassicas. Some years I don’t plant even one head of cabbage. After all, collards and kale are almost the same thing, and they are so much more practical, in that you can harvest from a single plant for months (or years, as in the case of my Yellow Cabbage Collard).

And then for some reason I thought of beets, and my mouth watered again. I remembered Mitzi’s salad. After months of eating tomatoes, cucumbers, and peppers every day, it was time to eat cabbage and beets.

Here is Mitzi’s salad as I made it last week and again yesterday:

1½ pounds white head cabbage (half a 3-pound head), sliced fine
1 red beet, about 6 ounces, peeled and grated
¾ cup walnuts, chopped (toast them before chopping them, if you like)
Grated zest of 1 lemon
Juice of 1 to 2 lemons (about ¼ cup)
About ¾ teaspoons salt, to taste
¼ cup sunflower oil (or toasted walnut oil, if you have no Russian grocery nearby)

Toss together the cabbage, beet, walnuts, lemon zest and juice, and salt. Add the oil, and toss again. Let the vegetables wilt for at least a half-hour before you eat the salad. Store leftovers in the refrigerator. The salad will taste even better the next day.

 Makes about 2 quarts

 

 

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Roasting the Last of the Tomatoes

roasted tomatoesTwo light frosts have blackened the tips f the tomato vines, but the fruits continue to ripen, slowly. They taste like autumn now, cold and a little mealy. I don’t care to haul out the canner for a small basket-load, so into the oven they go. Roasting and freezing are a good way to preserve tomatoes when you’ve had enough of canning.

Having misplaced the roasted-tomato recipe I’d developed in past years, I looked through others, on the Internet. How fussy they tend to be. Although tomatoes are rich in sugar and acid, and roasting concentrates both, many writers add sugar and vinegar to their tomatoes before roasting them. Most writers also call for tomatoes of a particular size, and usually you’re to place them all in the pan cut-side up—except in cases in which you’re to place them all cut-side down. Some writers even ask you to seed the tomatoes.

To my mind, all this fuss is a waste. I use tomatoes of any size, and I cut them into halves, quarters, eighths, or more pieces so they will cook into bite-size morsels. I toss them with oil and salt before tossing them into the pan. I add garlic and herbs, but I see those as optional.

The tomatoes end up simmering in their own juices, but they will do that however you slice and place them. Eventually the juices will dry up, and the tomatoes may even char a bit. At this point they are ready, to top pasta, pizza, or a tart or to freeze until later.

The one good tip I’ve garnered from other writers’ recipes is to line the pan with parchment paper. The tomatoes slide cleanly off the paper, and the pan needs barely any scrubbing.

Easy Roasted Tomatoes

4 pounds tomatoes, of any kind and any size, cut into chunks
3 to 4 garlic cloves (if you like garlic)
2 teaspoons fresh savory or thyme leaves
¼ cup olive oil
2 teaspoons kosher salt

Set the oven to 300 degrees F., and line a 12-by-17-inch pan with parchment paper. Toss the tomatoes in a bowl with the garlic, herb leaves, and olive oil. Add the salt, and toss again. Spread the tomatoes in the pan. Bake them for about 1½ hours, until almost all the liquid has evaporated.

But I am pushing my luck. Today I’ll pick green tomatoes, the perfect ones, full sized and with no sign of disease, in hopes that they will ripen indoors, stretching the fresh-tomato season a little longer.

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A Taste of Austria

IMG_3190Last month I had the luck to spend two weeks in Austria, a little country of cheerful, modest people and outsized natural and cultural wealth, from the ancient salt mines to the soaring Alps, from Baroque palaces filled with with art to the operas of Mozart, from the gold and jewels of the royal treasury to the lushest cow pastures I’ve ever seen.

As the pastures might suggest, the Austrian food world is rich as well. The butter tastes like butter, the egg yolks are as orange as oranges, restaurants pride themselves on their local and bio ingredients, and farmers all over the country produce their own excellent cured meats and schnaps (brandies from assorted fruits). Here are a few gastronomic highlights of the trip.

Found in the Naschmarkt, Vienna’s double row of permanent produce and restaurant stalls, stretching from one metro stop to the next:

Pickle barrel

 

a barrel full of fermented cucumbers;

pickles

 

 

 

 

 

 

 

 

 

more pickles;

 

 

 

 

 

fruit vinegars

 

 

 

fruit vinegars;

 

 

 

 

 

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flavored hummuses (among the merchants are numerous Turks and other immigrants from the Near East);

 

 

Kletzen and Weingartenpfirsich

 

 

 

Kletzen, whole dried pears, upper left; and Weingartenpfirsich, vineyard peaches, lower right. The peaches grow from seed in the vineyards of western Austria, where they ripen at about the same time as the grapes and so provide a handy snack for the harvesters (in case the workers have tired of eating grapes). Although these peaches are small and rather dry, they are preferred over big, juicy peaches for cooking, especially for jam. The dried pears are traditionally used at Christmastime to make Kletzenbrot, a yeast bread containing nuts, spices, and rye flour as well as dried fruit.

 

Pears are a particularly important food in mountainous areas where grapes don’t grow. The favorite seems to be Williams, or, as we call it in the United States, Bartlett.

standard pear in the Zillertal

 

In the Zillertal, a valley in the Tyrol, we saw many standard pear trees, like this one.

 

 

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In the Salzkammergut, near Salzburg, we saw several pear trees espaliered against the walls of buildings.

 

 

 

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Austrians love all kinds of fruits. At the Nashmarkt in Vienna, these women were selling an assortment of fruit juices.

 

 

 

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High on a mountain over the Zillertal, a man stopped his car, pulled out a ladder, and propped it against a mountain-ash (or rowan) tree heavy with fruit. Can you see him in the tree? He is probably gathering the berries—Vogelbeeren—for schnaps. The birds must share!

 

 

 

 

 

 

We were fortunate to be in Austria when the Preiselbeeren—lingonberries—were ripe. A mound of lingonberry sauce, served alongside meat-and-potato or meat-and-noodle dishes, tastes like cranberry sauce but a bit less sour and bitter. Lingonberries are smaller than cranberries, though, so they look more like red currants without the hairy bits.

Preiselbeeren

 

Here are lingonberries in a market.

 

 

 

 

 

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We found lingonberry plants covering the floor of spruce forests above the Zillertal. Often lingonberries and huckleberries—Heidelbeeren–grow together, so it’s difficult to harvest one without harvesting the other. A handful of the two together makes a fine snack for a hungry hiker, and a basketful makes a nice batch of mixed-wild-berry jam, which we tasted in our hotels.

 

 

 

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In the Zillertal Regional Museum, we found an old berry basket and berry comb. We’d seen a woman using a comb like this as she foraged in the woods over the Zillertal, while her husband dozed in the car by the side of the road.

 

 

 

 

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While in Vienna I felt I must visit one of the city’s venerable coffeehouses. I chose Café Landtmann. The outdoor tables looked tempting in the sunshine, but the traffic noise drove me into the staid interior.

 

 

 

 

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Unable to work up an appetite for the fancy cakes, I ordered humble apple strudel in a pool of custard.

 

 

 

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The strudel made a fine, though expensive, lunch, but when I afterward explored the nearby Kunsthistoriches Museum I wish I’d gone straight there, because smack in the middle of the museum is what must be one of the most beautiful cafés in the world.

 

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Most Austrian breads are dark and dense, as you might guess from the dimensions of this bread-cutting tray at the Zillertal Regional Museum. I particularly liked the Dinkelbrot, which, I found out only after coming home, is made from spelt.

 

 

 

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But Austrian bakers make white breads, too, like these in the shape of soccer balls.

 

 

 

 

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My favorite snack in Austria was Mohnzelten, which are like fig Newtons but big and round and filled with poppyseeds instead of figs. This one, bought in Dürnstein and baked nearby, was made with a potato dough.

 

 

 

 

 

Sausage man

 

 

The cured meats of Austria are amazingly diverse and good. This man, in the Naschmarkt, gave us so many samples that we couldn’t eat lunch afterward (note that his Lederhosen straps don’t hold up his Hosen but are printed on his T-shirt).

 

 

 

 

 

hot-dogs

 

Scattered throughout Vienna are Würstelstände, sausage stands. Long, thin sausages served in a bun are called by their English name, hot dog. The vendor cuts off one end of the bun, jams the bun cut-end down on a spike, inserts the sausage in the hollow thus formed, and squirts in some mustard. We enjoyed the Käsekrainer, a cheese-studded smoked pork sausage. Oh, to find such a hot dog at home!

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We found this sausage vending machine along the street in the town of Aschau, in the Zillertal.

 

 

 

 

 

 

breakfast

 

Meats, cheeses, breads, fruits, vegetables, and often fish are included in the lavish breakfast spreads at Austrian hotels—and when you reserve a room in Austria, you’re usually reserving a seat at a breakfast table as well. These two photos show just part of the spread at the Hotel Unter den Linden, in Krems. breakfast 2

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This breakfast room, at the Hotel Hubertushof in Bad Ischl, is typical in its comfort and beautiful woodwork.

 

 

 

 

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This was one of my breakfasts at the Hubertushof.

 

 

 

 

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Austrian hotels have amazingly sophisticated coffee machines, like expert baristas in a box. Enzianhof, in the Zillertal, even has a machine for poaching your own eggs.

 

 

 

 

 

 

 

It’s too bad for us that so little Austrian wine is exported to the United States (though the amount is growing), because Wien ist Wein, as they say. Both the red and white wines made around Vienna are excellent. We were happy to be there during the harvest season, so we could taste Sturm, grape juice that has fermented no more than a few days or weeks.

Heuriger Kierlinger

 

The best place to taste Sturm is at a Heuriger, a wine garden on the outskirts of the city. The wine growers are allowed to sell their own wines along with an assortment of meats, salads, and so on, which you usually order by weight at a counter. This is Heuriger Kierlinger, in Nussdorf.

 

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And here is Sturm for sale in the Naschmarkt.

 

 

 

 

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In the Zillertal Regional Museum we found the biggest kraut board I’ve ever seen. It must be four feet long. We saw old kraut boards, big and small, displayed elsewhere, too, but I don’t remember seeing sauerkraut on a menu. Perhaps it was too early in the fall . . . or perhaps kraut has fallen out of style.

 

 

 

 

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Finally, just for fun, here’s dessert.

 

 

Posted in Fermented foods, Fruits, Pickles, Travel, Vegetables, Wild foods | Tagged | 11 Comments

Snails, Collard Tops, and Favorite Radishes

Apologies for such a long silence; I’ve been concentrating on a big book project. Now it’s time for a little break. I have much I’ve been wanting to share with my  blog readers. Here’s a start:

cucucumber with pot shieldI finally figured out how to grow cucurbits in a garden infested with European brown snails, who had eaten nearly all my cucumber, melon, and squash plants to the ground since we moved into town. This year I started the plants in 4-inch pots, as usual. Then I cut the bottoms off several gallon-size nursery pots. (These pots, as you probably know, vary in thickness. The thin ones I cut with scissors, the thick ones with a box knife.) After setting each start in the ground, I fit a bottomless gallon pot over the top and pressed the cut edge into the soil. I sprinkled Sluggo (iron phosphate) over the top, so that some pellets landed in the pot and some on the soil around it.

This worked just as I’d hoped. The pellets around each pot got eaten quickly, but most of the plants remained untouched. In two cases in which the snails got into the pots, they were still inside, stuck to the wall, in the morning, and I was able to remove them before they finished consuming the plants. In a third case I found the snail sitting right outside the pot, looking as if it had a serious bellyache. It must have eaten a lot of Sluggo before it found my little melon plant. I ended its suffering.

The pots are helping with watering, too. They tell me where to aim the hose, and they retain the water, preventing runoff.

raw collard topsI’ve written before about eating kale buds. Although they are delicious, much better still, I’ve learned, are collard buds. Or collard tops, I should say, because the top six inches or so of the stems are so tender and mild that you oughtn’t leave them behind. If they are bearing any flowers or little leaves, don’t worry—you can eat everything.

My original Yellow Cabbage collard plants finally went to seed this past spring, after a year and a half in the ground and just about the same time that the collard plants I’d started late last summer got big enough to eat. Although we’d been eating collard through the winter, in April the tops were a special treat.

Salad with collard blossoms

Collard flowers, slightly sweet and not at all bitey, are pretty in a salad.

Collard tops are milder in flavor than either broccoli or kale buds, and they need little cooking. We steamed or boiled them briefly, and then we sautéd them or just tossed them with garlic-butter or garlic-oil.

Just the other day I cut down the last of my four old collard plants, the one I’d left so I could collect the seeds. A new plant, sprouted from the old stem, near the base, was already three feet tall. Maybe I didn’t need to start new collard seeds last summer!

 

 

candela di fuoco

Candela di Fuoco

I have never had great success with radishes, but I’ve found two varieties that I may plant every year from now on. In April we enjoyed long, red Candela di Fuoco radishes, which I’d planted in the fall. Mild, moist, and beautiful, these are the only radishes that have overwintered for me instead of bolting prematurely.

daikon

Mino Early radish

Now we’re eating Mino Early radish, from Kitazawa Seed Company. This is the first daikon I’ve managed to grow in the spring.

I promise I’ll write more soon.

 

 

 

 

 

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Ask Santa for Empty Jars

When someone asks what you want for Christmas and you can’t think of anything, you at least know you don’t want commercial preserves, right? Those store-bought jams and relishes are never as good as the ones you make yourself, even if they came from the cutest little shop in someone’s favorite vacation spot. To avoid collecting jars that will sit unopened in your pantry for months or years, try asking for empty jars instead. I mean fancy preserving jars, ones you might never buy for yourself because they cost more than Ball or Kerr jars.

Among the possibilities are jars produced by the French company Le Parfait. You probably know Le Parfait’s old-fashioned glass-lidded jars—now called, on Le Parfait’s website, Super Jars—with their rubber rings and metal clamps. I have used big jars of this type for decades for storing dry foods, and the French still use them for home canning. After the jars are pasteurized, the jars are stored with their clamps unfastened. So long as the lids stay sealed, you know your preserves are good.

I tested another Le Parfjam jarait product, the jam jars, faceted on the lower half and bearing a screw-on metal top. These jars come in various sizes—324, 385, and 645 milliliters. I used the 324-milliliter jars, which hold about 1 1/3 cups and so, I figured, might be small enough for jelly (for a good set, jelly must cool rapidly). A standard American wide-mouth funnel just fits into the top of one of these jars. The metal top screws on with short threads, as on most commercial food jars, rather than with long threads, as on a Ball jar. I like the lids displayed on the Le Parfait website—they are decorated with little green leaves and red berries—more than the ones that came with my set, which are printed with “HOME MADE” in almost psychedelic blue lettering.

jam jar lid

Instead of boiling-water or steam processing for these jars, Le Parfait recommends “self-pasteurization,” which means turning the jam jars upside-down immediately after screwing on the lids. This practice is the norm in Europe, but the USDA frowns on it. So I processed my filled jars for ten minutes in a steam canner.

After the processed or “self-pasteurized” jam jars have cooled, it’s hard to tell whether they have sealed. But I have found that if I hold both a sealed and an unsealed jar with the edges of the lids at eye level, I am able to see the difference. The sealed lids are just slightly concave. When you remove one you hear a little popping sound.

Familia Wiss lids and capI also tested some of Le Parfait’s Familia Wiss terrines. Also called bocals, these jars have straight sides and wide mouths, to make it easy for you to turn out your terrine (pâté without pastry) from the terrine. Available in sizes to hold 200, 350, 500, 750, 1,000, and 1,500 millimeters, these jars are different from any I’ve seen before in that each comes with both a flat lid (capsole) and a full cap (couvercle).  The flat lid is much like that of a Ball or Kerr jar, but heavier and bearing a big pimple in the center. The cap, which like a Ball or Kerr band serves to keep the flat lid in place during processing, sports an inverted pimple in its center. The cap could be used on its own for refrigerator storage, but because it lacks a protective coating, as well as a sealing ring, it shouldn’t be used on its own with acid foods.

The Familia Wiss terrines identified as 500 millimeters in size on Le Parfait’s website actually come embossed as “500-539 ml,”and a fill line is marked at 1 1/8 inches from the top, as if the jars were intended for pressure canning. To my delight, I found that each of these jars hold a pint with ½ inch headspace. They are shorter and wider than Ball or Kerr pint jars; in fact, they are perfect for accommodating quartered large pears in horizontal layers.

I processed three Familia Wiss jars in a steam canner. On one lid the pimple flattened completely; on the others the pimples flattened only a bit. But all three jars sealed firmly.

Le Parfait makes a tool called a tire-rondelle for opening both Super Jars and Familia Wiss terrines. You can use the tool sideways to tug on the tongue of a Super Jar’s rubber ring, or you can poke the pointed end into the pimple on the flat lid of a Familia Wiss jar to release the vacuum. An ice pick should work as well on a Familia Wiss lid, or you can pry up the lid with an ordinary bottle opener or a table knife.

For the French, apparently, Familia Wiss jars are used primarily for terrines, and Le Parfait’s website includes terrine recipes that make my mouth water. Unfortunately, the recipes omit instructions for pressure canning; instead, you are told to process the jars in a boiling-water bath for three hours. The USDA lacks any comparable recipes from which you might derive pressure-canning times, so if you decide to try one of these recipes you’ll probably want to store your terrines in the fridge.

Here is how I canned my pears in 500-milliliter Familia Wiss jars. You might substitute any pint mason jars in this recipe.

Familia Wiss jarsPears in Light Syrup with Vanilla

I used Bosc bears, but any variety should do.

If heating the pear slices in syrup seems like too much bother, you might put them cold into the jars. Heating them should soften them just enough to help them pack well in the jars, but if you’re not careful with this method you can end up with burnt fingers, mushy pears, or both.

3 inches of a vanilla bean
2 2/3 cups water
1 cup sugar
1 large or 2 small lemons
About 4 pounds (7 to 8) just-ripe pears

Wash three 500-milliliter Familia Wiss terrines (or wide-mouth pint mason jars) and the flat lids in hot, soapy water, and rinse.

Score the vanilla bean segment lengthwise, so that the seeds will escape into the syrup, and cut the segment crosswise into thirds. Put these pieces into a saucepan with the water and the sugar. Slowly heat the mixture, stirring to dissolve the sugar, while you prepare the pears.

Squeeze the lemon juice into a bowl. Peel, core, and quarter one-third of the pears. As you do so, drop the slices into the bowl and turn them gently in the lemon juice; this will keep them from browning.

When the syrup has begun to simmer, use a slotted spoon to transfer the pear slices to the syrup. Bring the syrup back to a simmer, turning the pear slices gently.

Immediately remove the pan from the heat. Pack the pear slices neatly into one of the jars along with a piece of vanilla bean, and pour syrup through a strainer to cover the pears.

Reheat the syrup as you prepare another third of the pears. Heat and pack them and cover them with syrup as before. Do the same with the last of the pears.

Cover the jars with flat lids and full caps (or mason jar bands). Process the jars in a boiling-water bath or steam canner for 20 minutes.

Makes 3 pints

Le Parfait jars are available at stores listed here, on the Amazon website, and, as I happen to know, at Down to Earth in Eugene, Oregon.

 

Posted in Fruits, Preserving science, Sweet preserves | Tagged , , , , | Leave a comment

Tart and Velvety Beet Tonic from Poland

beet kwasI have seldom fermented beets on their own; for some reason these roots, when brined, seem more inclined to grow mold than to sour. But an ample harvest of beets from my garden this year inspired me to try making beet kwas, or kwas burakowy, a popular Polish tonic.

Kwas (or kvass) is a sour, refreshing fermented drink enjoyed throughout eastern Europe. The typical version, made from bread and water, may date to the tenth century. According to the Polish Ministry of Agriculture and Rural Development, kwas made from beets became popular in Poland in the 1920s. Deep red and slightly viscous, it has been traditionally used in a Christmas Eve borscht, but it is also drunk straight as an energy booster.

Today beet kwas enthusiasts make numerous claims about the health benefits of their favorite drink. Beets are full of antioxidants; they help prevent cancer and arteriosclerosis; they are good for colds, weakness, anemia, and recovery from antibiotic use. They support the kidneys and liver. They lower cholesterol; they improve immune function; they contain vitamins A, C, and B (including folic acid) and the minerals iron, potassium, and calcium. Fermenting the beets makes these nutrients more available to the body. Beet kwas “purifies” the blood and the liver, lowers blood pressure, and boosts stamina during exercise.

I can’t vouch for any of these claims, but a crimson vegetable that tastes like dirt has got to be good for you, right? Fermentative bacteria add their own nutrients and balance the dirty taste with lactic and acetic acid. Both the flavor and healthfulness of beet kwas can be enhanced with the seasonings of your choice—for Poles, garlic (always!), allspice, black pepper, sweet bay, fennel, horseradish, carrot, and celery. Americans who have recently discovered beet kwas favor sweet and fruity flavorings—lemon, orange, ginger, and sweet spices.

Finally, you add rye bread. Poles traditionally boost fermentation—even when making cucumber pickles—by laying a stale heel of sourdough rye bread on top of the brine. I hoped that adding a slice of my own homemade sourdough rye would get me sour rather than moldy beet tonic.

I followed the method of Robert and Maria Strybel, Polish-Americans who first published their Polish Heritage Cookery in 1993. Here is my version of their simple recipe:

Kwas Burakowy (Beet Kwas)

1 pound red beets, peeled and sliced thin
1 large garlic clove, chopped
½ teaspoon sugar
1½ teaspoons pickling salt
1 slice sourdough rye bread
5 cups lukewarm water (filtered or boiled, if it has been chlorinated)

Put the beets into a 2-quart jar (I used a mason jar). Add the garlic, sugar, and salt. Place the bread on top, and pour the water over. Cover the jar loosely. (I used a plastic mason-jar lid but screwed it on only part way; the Strybels advise using cheesecloth or a dish towel.) If the beets float to the surface, weight them. (Mine didn’t float, but if they had I would have weighted them with one of my glass candle holders.) Let the jar stand at room temperature.

After four days, begin tasting the liquid. When a pleasant tartness has subdued the dirty taste—for me, this took six days—strain the liquid. (Although neither the Strybels nor other Polish writers whose works I consulted advised this, I squeezed the bread before discarding it. I also saved the sliced beets, to use slivered in salads, although they had lost some of their color.) 

You should have about 1 quart kwas. Pour it into a bottle, cap the bottle, and chill it.

For health, Poles say, drink a cup of beet kwas once or twice a day. Some say to start with just an ounce or two and gradually increase the dose to 8 eight ounces.

I drank a small glass of my kwas each morning before breakfast until the bottle was empty. Although I usually balk at the thought of a chilled drink in the morning, I’ve missed my kwas since running out. Happily, there are still more beets in the garden, ready to harvest and to transform into kwas.

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Move Over, Kale, for Yellow Cabbage Collard

 

Yellow Cabbage collard“What’s this thing about kale?”asked a newbie in town, from Georgia, sipping her beer on a warm June evening on the terrace of our local brewpub. “I miss collards! Have you all ever even heard of collards?”

I had. I was growing them, thanks to somebody—I don’t remember who—who had brought tiny, hand-folded envelopes of Yellow Cabbage collard seeds to our local annual seed swap.

I’d planted the seeds in late summer of last year, and the plants had grown slowly over the winter. Normally, if I plant brassicas too late for a fall harvest, they go to seed as soon as warm weather arrives, if they survive that long. But through the spring the collards grew lushly. By then I couldn’t remember what it was I’d planted. I racked my brain to remember, because these brassicas looked good enough to eat even in lettuce season, when we neglect other vegetables to stuff ourselves with sweet, tender lettuce before it turns bitter and milky.

By the time I met the Alabaman, the collard plants were three feet tall. And with scant watering they kept growing through the hot, dry summer. The plants were so beautiful that my husband asked me to grow some in the front yard, where the neighbors could admire them.

Today the tallest of my four collard plants is four feet, and still the plants aren’t going to seed. Although I picked about 40 snails off the leaves this morning, the damage is scarcely noticeable from several feet away. The collards are still gorgeous.

Like kale, collard is a cabbage that doesn’t form a head (the word collard comes from colewort, an old name for wild cabbage). The thick green leaves have a waxy coating that repels water as oilcloth does. Tronchuda cabbage, which Portuguese cooks slice for caldo verde, is a kind of collard; so are the greens that Brazilians serve as a side dish with feijoada. Collard is rich in manganese and vitamins A, C, and K.

My plants bear big, open leaves all around the stem; the biggest leaves are two feet long. Yellow Cabbage collard gets the cabbage part of its name, I guess, because the plant makes a half-hearted effort at head formation, with small leaves in the center turning inward. The yellow part of the name makes sense to me only when I look at the smallest of my plants, whose color I would call yellow-green. The other three plants look to me more blue than yellow–but perhaps they are all yellower than typical collard.

According to Slow Food, which has put Yellow Cabbage collard on the Ark of Taste, the variety got its start in Asheville, North Carolina, in 1887. There, Colonel Joe Branner developed collard with less bitter, thinner leaves and a yellower color than other collards had. Today Yellow Cabbage collard is grown mostly around Ayden, North Carolina, where Benny and Vickie Cox sell both bagged collard leaves and collard bedding plants from their roadside business, The Collard Shack, and the town holds an annual collard festival.

In North Carolina, the harvest of spring-planted collard begins around Mother’s Day. The leaves are considered best when they are young and small, no longer than a foot. Although in general people prefer to eat collard when it has been sweetened by cold weather, Slow Food says that Yellow Cabbage collard reaches its peak flavor in mid-summer.

You can use collard much as you might use kale. In the South, collard greens are usually boiled for a long time with smoked or salted meat. But long cooking isn’t necessary if you like greens with texture; you can instead briefly sauté the cut leaves in oil, with garlic. Southerners sometimes use collard instead of head cabbage in sauerkraut. According to Slow Food, Yellow Cabbage collard is traditionally pickled in vinegar, with hot peppers and a little brown sugar (if you have such a recipe, please share it with me!). You can even make the famed massaged kale salad with collard in place of kale.

collard saladWhether or not you’ve ever made massaged kale salad, you don’t need a recipe for the collard version. First pick a few collard leaves—fewer than you think you’ll need, because these leaves are surprisingly dense. Cut out the collard stems, and slice the leaves into strips. Sprinkle some salt over the collard strips. Rub the strips with your fingers until they lose their waxy coating and turn bright green. Let them rest for twenty minutes or so. Then taste the greens, and rinse them if they are too salty. Now add lemon juice and other ingredients of your choice—pickled onions, sunflower or pumpkin seeds, black pepper, chunks of tomato, small pieces of fresh or dried fruit. Finally, toss in some olive oil.

Before you make your Yellow Cabbage collard salad, of course, you must plant some Yellow Cabbage collard. The seeds can be hard to find. But Southern Exposure Seed Exchange has sold them in the past and probably will again, and one member of Seed Savers Exchange offered them this year. I may have seeds to share, too—assuming my plants ever produce any. Until then, I’ll think of my collards as lovely, edible evergreen shrubs.

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Canning Nectarines: Things the USDA Doesn’t Tell You

nectarines in jarsWhen a box of big, flawless, fragrant, just-ripe nectarines from the Washington State Fruit Commission landed on my porch, I had to decide quickly how to preserve them. Most years I’ve made my nectarines and peaches into pickles, chutneys, and fancified jams. Now nothing appealed to me more than the thought of simple canned nectarines in light syrup.

Thinking of the young 4H food preservers whose work I’d recently judged at the Benton County fair, I decided to walk in their shoes by following USDA instructions. I referred to both an Extension recipe and the Complete Guide to Home Canning, but the same recipe, with only slightly different wording, appears on the National Center for Home Food Preservation website.

Right away, I began to see how novice preservers can get confused. First I wondered if I should peel the fruit. The recipe says that “nectarines are not dipped in hot water or peeled like peaches” but gives no reason. Nectarine skins aren’t fuzzy, though they are sometimes a little bitter. But once the fruits are cut into pieces and heated in hot syrup, their skins begin to peel off. Floating skins are not pretty. Try to remove the skins completely at this point, and you burn your fingers. Wouldn’t it be easier to slip off the skins before cutting the fruits? (To defy the recipe in this way, you must turn to the canned-peach recipe for peeling instructions: “Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.”) So I didn’t peel my nectarines at the start. Instead, I pulled off the hanging skins while the pieces sat in hot syrup—ouch, ouch, ouch!—and left the skins that were still more or less in place semi-attached.

Before that, though, I had to decide whether to cut the fruits into halves or smaller pieces. Like peaches, nectarines come as freestone or clingstone. The recipe doesn’t mention that clingstone nectarines, like clingstone peaches, are very difficult to halve. My nectarines turned out to be clingstone, but they were so big that halves wouldn’t have fit in the jars, anyway. Still, it was difficult even to quarter the nectarines without squishing the fruit. I ended up leaving a lot of flesh on the pits.

Before putting nectarine pieces in syrup, the recipe advises, you should prevent them from browning by dropping them into an ascorbic-water bath. Citric acid is sold in many ethnic groceries, but ascorbic acid is harder to find. No matter—you can use 500-milligram vitamin C tablets, according to the recipe: “Crush and dissolve six tablets per gallon of water as a treatment solution.” I had only 1000-milligram tablets. Any 4-Her can figure out that three 1000-milligram tablets should work as well as six 500-milligram ones, but how to crush and dissolve hard tablets is less obvious. I used my electric spice grinder (a small coffee grinder that I dedicate to spices) and whisked the powder into the water.

The fruit seemed to swell a bit in the water. Was it absorbing water while giving up sugar and flavor? I hurried to finish cutting the nectarines and move them into the syrup. As I did so I considered: If I’d cut the fruit directly into the syrup, the syrup would have protected the fruit from browning.

The recipe gives options for both hot-packing (cooking the fruit before putting it in jars) and raw-packing (putting the fruit raw into jars) but also asserts, without explanation, that “raw packs make poor quality nectarines.” In other words, choose the hot-pack option or waste your time and ruin your fruit. The question nagged: Why is there a raw-pack option at all? But I chose hot-pack—and, innocently—burnt fingers.

The recipe provides options for canning the fruits in heavy, medium, light, or very light syrup—or in water, apple juice, or white grape juice. The instructions don’t say, however, that canning in water makes for mushy, “poor quality nectarines.” That I already knew. But how does apple juice or grape juice affect the taste of the nectarines? You will have to find out for yourself; the recipe does not tell you, and I haven’t tried this option.

I chose to make the light syrup, using the specified 5¾ cups water and 1½ cups sugar for 9 pints. But this didn’t seem enough to cover 11 pounds of nectarines, the weight of whole fruits called for in the recipe, and 11 pounds of nectarines wouldn’t fit in the 5-liter pan I’d chosen. So I poured the syrup into my biggest pan and added half again as much water and sugar. I had forgotten something missing from the recipe that I know well from past experience: The nectarines should be heated in batches. I would end up with a lot of leftover syrup. And if I’d planned to heat the fruit in batches I wouldn’t have cut all the nectarines at once and so wouldn’t have worried about the long exposure to air that causes browning.

The recipe also fails to say that hot-packed fruit needs less syrup than raw-packed fruit. After brief cooking, fruit softens, so that it packs tighter in the jar. Less room is left for syrup. Although the recipe writer frowns on raw-packing, the quantities of water and sugar called for seem intended for raw-packed, not hot-packed, fruit. Even if I hadn’t increased the quantity of syrup, I would have had too much.

Once the nectarine pieces were heated, according to the recipe, I should layer them cut-side down. This is sensible; the pieces pack tighter if they are all curved in the same direction. But imagine how much harder it is to place them this way after they have been heated in syrup. Ouch, ouch, ouch! The recipe should call for gloves.

The recipe didn’t tell me to check the filled jars for trapped bubbles. Instead of poking a knife or chopstick or plastic “bubbler” into the jars and disturbing the arrangement of fruit slices, I simply turned the jars back and forth gently before adding any more needed syrup.

Before finishing up I raw-packed two jars and marked the lids with an R. After processing (I used a steam canner, for 20 minutes), the fruit in these jars was a little yellower, less orange, in color. The fruit also floated a bit more in these jars; that is, the jars held a little more syrup in relation to fruit. I think this is what the recipe meant by “poor quality,” but I’ll wait until winter to open the jars and find out what else may be poor about my raw-packed nectarines. I suspect I’ll find them more than palatable.

Hopeless rule-breaker that I am, I deviated from recipe just a bit in the end: Before putting the nectarine pieces in jars I dashed out to the garden and gathered some herb sprigs—mint, basil, shiso, lavender, and anise hyssop. Slipping one into each jar, I hoped the flavorings would be subtle; I didn’t intend to make anything fancy. But the herbs had been waiting to be used, and they now look so pretty in the jars. The USDA writer, of course, fails to mention the possibility of adding flavorings of any sort.

And what to do with leftover syrup? I dropped in the nectarine pits, still bearing a lot of flesh, cooked them a bit, and then strained the syrup. It sits in a jar in the fridge now, waiting to be mixed into soda water or cocktails.

As a reward for all this work, I sucked the flesh off the cooling pits.

The lesson I take from this project is this: USDA recipes are handy for reference, especially for processing times, but in their aloof brevity these recipes can trip up even an experienced home preserver. They certainly can’t take the place of good writers and teachers in guiding us through the tricky business of home food preservation. The lovely preserves that dozens of children presented to the Benton County Fair are a tribute to their 4H leaders’ skill.

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Preserves with a Nordic Touch

Savory SweetFrom the University of Minnesota Press comes a preserving cookbook especially for cold-climate cooks, whether they grow their own produce or shop at farmers’ markets and farm stands. Savory Sweet: Simple Preserves from a Northern Kitchen is a collection of condiment recipes by Mette Nielsen, a Danish-born gardener and photographer, and Beth Dooley, a cookbook author and journalist.

Omitted from the book are warm-climate fruits such as guavas, mangoes, fig, and quince, but Californians and even Southern cooks will find plenty to work with here. Beth and Mette use dried apricots in place of fresh, and they liberally employ fresh citrus—especially grapefruit juice and rind, which they combine with various fruits and even with pickled beets.

I don’t know whether the preference for grapefruit is typically Danish, but the Nordic touch is obvious in the authors’ frequent use of juniper, caraway, and dill. Still, I wouldn’t call this cookbook Scandinavian or even Midwestern. Beth and Mette play freely with ideas and ingredients from India, Mexico, Britain, Spain, Italy, the Middle East, and North Africa.

The book includes condiments of all kinds—pickles, relishes, chutneys, dips, sauces, jams, jellies, syrups, butters, mustards, and flavored salt and sugar—and some other preserved foods such as dried fruits and shrubs. Looking through the recipes along with Mette’s lovely photos made my mouth water. Particularly interesting entries include a fennel and onion confit, a pesto of garlic scapes and hazelnuts, a brined radish pickle flavored with juniper and coriander, and a tomato ketchup made with tamarind concentrate. Parsnips surprised me in two recipes—a relish, with grapefruit, and a marmalade, with lime. A chutney of butternut squash and dried apricots “was popular years ago,” but I’d never heard of it (I suspect that the original recipe is from the U.K.). An apple “compote” is sweetened chunky applesauce with horseradish and pepper flakes. The pear shrub with ginger and lime, according to the authors, is a pioneer recipe, though in a quick search I could find no old recipes for shrubs made with pears (prickly pear shrubs do go way back). In any case, almost any preserver will find intriguing ideas in this handsome hardcover volume.

Take note of one odd thing about this book: Although most of the recipes call for mason jars with flat lids and bands, the jars are to be stored in the fridge or freezer instead of the pantry. The authors’ claim that a boiling-water bath would overcook the contents isn’t entirely credible, since most of the condiments are well cooked before they are jarred. No matter, though—most of the recipes have USDA counterparts. If you don’t want to fill your refrigerator and freezer with mason jars, simply use standard processing times as appropriate (see the National Center for Home Food Preservation website). And if you don’t like canning, feel free to use your Tupperware instead of Ball jars.

Lime Ginger Pear Shrub

For this recipe Beth and Mette recommend the Luscious pear, a sweet, juicy variety developed by South Dakota State University for the cold Northern Great Plains. If you live in a warmer climate, you might substitute Bartlett pears. This is a good way to use up soft, overripe fruit.

Because the pears aren’t cooked in this recipe, I recommend you follow the authors’ advice to freeze the jars instead of processing them.

To serve, mix ¼ cup of the shrub into 1 cup sparkling or still water, and pour the mixture over ice. If you like, add a jigger of rum or vodka.

2/3 cup loosely packed coarsely grated ginger
2 tablespoons lime juice
1 cup sugar
3 pounds very ripe pears, coarsely chopped (about 7 to 8 cups)
1 cup cider vinegar

Combine the ginger, lime juice, and sugar in a medium bowl. Add the pears as you cut them. Crush the pears with a potato masher or a fork to release their juice.

Tightly cover the bowl with plastic wrap, and set the bowl on the countertop out of direct sunlight. Macerate the fruit for at least 8 hours or overnight.

Place a medium-mesh sieve over a large bowl. Working in batches, press the pear mixture through the sieve, scraping the underside of the sieve with a clean spoon. Discard the solids left in the sieve. Stir in the vinegar.

Wash the jars, lids, and bands in very hot soapy water, rinse them well, and place them upside down on a clean towel to drain.

Pour the shrub into the jars, leaving a half-inch of headroom to allow for expansion during freezing. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and tighten the bands.

Label the jars, and store them in the refrigerator or freezer.

Makes about 7 half-pints

This recipe is from Savory Sweet: Simple Preserves from a Northern Kitchen, by Beth Dooley and Mette Nielsen (University of Minnesota Press, 2017). Copyright 2017 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press.

 

 

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A Better Way to Make Cherry Chutney

cherry-rhubarb chutney

Cherry-Rhubarb Chutney with grilled chicken

With some of the big, dark cherries the Washington State Fruit Commission sent me last year, I made a tasty chutney. It disappointed me, though. The cherries were so mild in flavor that the spices and vinegar overwhelmed them, and when cooked down the cherries lost their appealing meatiness. The chutney might have been made from almost any dark fruit.

I knew that the flavor of these cherries was too muted to shine in any sort of canned product, but this year I challenged myself to cook them into a chutney in which they would stand out anyway, for their shape and fleshy texture. I made the challenge even harder by also deciding to use rhubarb, which usually turns to mush with a few minutes’ cooking. The way to get what I wanted, I figured, was to combine the ingredients of an English-style chutney with a method of making fruit preserves—that is, I cooked the mixture slow, in the oven.

The chutney turned out beautiful. The tartness of the rhubarb complements the sweetness of the cherries, and the cherries lend the rhubarb better color. And you can tell at a glance that you’re eating cherries and rhubarb, not some mystery fruit.

Cherry-Rhubarb Chutney

2 pounds dark sweet cherries, pitted
2 pounds rhubarb stalks, cut into 1-inch chunks
¼ pound onion, cut into wedges
2½ cups light brown sugar
3 tablespoons minced fresh ginger
3 tablespoons yellow mustard seeds, toasted in a dry pan until they pop
2 tablespoons chile flakes
2 3-inch cinnamon sticks
2 teaspoons canning and pickling salt
2 cups cider vinegar

Set the oven to 250 degrees F. Combine all the ingredients in a large nonreactive, oven-safe pot. Put the pot, uncovered, into the hot oven.

After 40 minutes, gently stir the mixture. The sugar should have dissolved.

After another 40 minutes, stir gently again.

After a final 40 minutes, remove the pot from the oven. With a slotted spoon, transfer the solids to a bowl, leaving the cinnamon sticks in the pot. Boil the liquid on the stove top, with the pot uncovered, for about 15 minutes, until the liquid is reduced approximately in half, to a syrup.

Remove the cinnamon sticks from the syrup, and return the fruit to the pot. Heat the mixture gently, without stirring, just to a boil. Ladle the chutney into pint or half-pint mason jars. Add lids and rings, and process the jars in a boiling-water or steam canner for 10 minutes.

Makes 3 ½ pints

 

 

 

 

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