Its been a warm/hot Spring and Summer around here. Paired with a mild winter and it is certainly going to be a problematic season for insects. I try not to use chemicals around the house and when I do I use organic. Just talking about the house- not the garden- which is chemical-free. Sometimes simple solutions are the best. Tonight Parker was dining outside on the porch.He is getting older and has less appetite in warm weather. Plus “Uncle Jack” had given him treats and doggie ice cream. He went inside and I thought I’d bring in his dinner in hopes he would eat a little more. In the 20 minutes or so it was outside it had attracted ants. How many of us run for the bug spray. I did what my Mother used to do. I put on a tea kettle and when the water was boiling I poured it on the ants. Now there are lots of places you can’t do this. Boiling water will kill plants. Still it was a free and easy and non-toxic way to deal with an insect problem. What clever ways do you have to control insect pests?
Vidalia Onion Relish
I will be returning to Blue Pike Farm tomorrow (June 28th) for the market. I’ll have both strawberry and blueberry jams, pomegranate jelly and Vidalia onion relish. I will also have fresh zucchini bread made from squash harvested at Blue Pike. I will also have an assortment of salt-free seasoning mixes. Market hours are 4-7pm. I will be a little late as I have cooking camp in Mentor. Blue Pike farm is located on E 72nd street- just 1/2 mile south of the Shoreway. Hope to see you there. They say its going to be a hot one!!
We had so much fun in cooking camp yesterday. The kids were making easy snacks. We did yogurt with fresh fruit and homemade granola, ants on a log, trail mix and Tiger Paws. You can use rolls of refrigerated biscuits or make your own. Once the biscuits are cut into rounds- or in the case of the refrigerated biscuits removed from the package just brush the tops with melted butter then press the top of the biscuits in cinnamon sugar. Cut little “toes” along one side then slip in slivered almonds for claws. Too cute.
Tiger Paws
1 package (10 count) refrigerated biscuits- or 1 recipe biscuits supreme- see below
Melted butter
Cinnamon sugar
Slivered almonds
Separate biscuits and place on work surface. Brush top of each biscuit with a little butter and dip in the cinnamon sugar. Make several small cuts on one side of the biscuit. These will be the toes. Stick an almond in each “toe” to make claws. Bake as directed on package. Serve warm or cold with butter and jam. Makes 10.
Note: For “monster” paws you can swap out cinnamon sugar for colored sugar
Biscuits Supreme
2 c. flour
4 t. baking powder
2 t. sugar
½ t. cream of tartar
½ t. salt
½ c. shortening
2/3 c. milk
Stir together dry ingredients and cut in shortening to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.
Note: When making the Tiger Paws I bake the biscuits 25 degrees lower than the recipe suggests.
I was gifted yesterday with a beautiful bag full of Elderberries- thanks Carl! Since Sue’s birthday is today and she loves elderberry pie it seemed natural to bake one for her. If you never cooked with elderberries before the real work is in the cleaning. Elderberries are really tiny- supported in large clusters on thin stems. You just have to be patient and pull them off as best you can. I found it was more fun while listening to music. Wash the berries and be sure to look for little stem pieces. You’ll need four cups of prepared berries for the pie. I had extra so I am making Carl a jar of elderberry jam with the rest. In the past I have had luck finding elderberries for sale at local and Amish markets. They grow in the wild, too. But don’t pick or consume any berries unless you know for sure what they are.
Here is the recipe I used.
Elderberry Pie
Crust:
2 c. flour
1 t. salt
3/4 c. chilled shortening or lard
2 T. cider vinegar
about 1/3-1/2 c. ice water
Mix together flour and salt. Cut in shortening to resemble coarse crumbs. Sprinkle with the vinegar and then slowly start to add the water, tossing with a fork as you go. Stop adding water when dough holds together. Shape dough into a ball, wrap in plastic wrap and chill for a couple of hours.
Filling:
4 c. elderberries, washed and stemmed
1 c. sugar
3 T. cornstarch
3 T. lemon juice
1 T. butter
Place berries and sugar in saucepan. Combine cornstarch with the lemon juice and stir until smooth. Add to the berry mixture and cook- stirring constantly until mixture is thickened and bubbly. remove from heat. Preheat oven to 375 degrees. Roll out half of the chilled crust to fit a 9-inch pie pan- not deep dish. Pour filling into crust. Dot with the butter. Roll out remaining dough to fit over the top of the pie- or you can cut into strips and do a lattice. Crimp edges and place pie pan on a cookie sheet to catch any drips. Bake for 45 minutes- crust should be golden brown all around. Yummy.
My niece, Sarah, asked for me to post more recipes for vinaigrette using herb vinegars. With so much great lettuce and other salad veggies at the local markets right now it seemed like a good time to post a few recipes. I think she make like these. I think you will, too. Love you, Sarah!!!
Pesto Vinaigrette
1 c. fresh basil leaves
½ c. olive oil
2 cloves garlic
½ c. red wine vinegar or basil vinegar
2 T. Parmesan cheese
Salt and pepper to taste
2 T. pine nuts (optional)
In blender or processor combine oil, basil, and garlic until well-blended. Add vinegar and cheese and blend a few moments longer. Add salt and pepper to taste. Makes 1½ cups of dressing.
Note: Although you can add the pine nuts to the dressing at this point, I really like to sprinkle them on the salad when served. This dressing is great on a mixed green salad, including romaine lettuce and fresh garden tomatoes. Being especially fond of sweet multicolored peppers, I also pour this dressing over a plate of peppers cut into thin strips. Pesto Vinaigrette can also be used as a marinade for veggies or chicken.
Wild Green Salad
8 – 10 cups assorted wild salad greens such as: dandelion greens, French sorrel, lamb’s quarters and/or mixed baby greens, including: spinach and assorted lettuces or even micro greens.
¼ c. olive oil
2 T. herb or floral vinegar
1 T. balsamic vinegar
2 t. sugar
2 t. fresh dill leaves
2 t. fresh tarragon
salt and fresh ground pepper to taste
Wash and dry the greens. Combine remaining ingredients in a small bowl and whisk. Toss over greens and serve. Serves 8.
Yesterday’s bag of produce from Blue Pike Farm included turnips. A lot of people aren’t quite sure what to do with them. Turnips are a great addition to soups and stews and casseroles. Peel and dice up then just toss in to your dish and cook until tender. You can also boil peeled and cubed turnips until tender then mash and treat like mashed potatoes- or combine with potatoes in a mash. Here is a recipe you might also like.
Finnish Turnips
4 small turnips, peeled and chopped
2 tablespoons butter
1/2 teaspoon salt
1 cup heavy whipping cream or half and half or evaporated milk
2 eggs, beaten
1/3 cup packed brown sugar
1 cup crushed croutons
2 tablespoons crushed croutons
Preheat oven to 350 degrees. Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain. In a large bowl, add turnips, butter, salt, cream, eggs, brown sugar and 1 cup croutons. Blend until well mixed. Pour into a 2 quart casserole dish, sprinkle with remaining 2 tablespoons crushed croutons. Bake for 45 to 50 minutes.
Blueberry Jam
Tomorrow, June 21, marks the first day of the Blue Pike Farm Market season. There will be fresh produce and baked goods. I’ll be there selling herbs blends and an assortment of jams and jellies including fresh blueberry jam. I’ll also have Vidalia Onion Relish. The market runs from 4-7 pm and is on E.72 street- just 1/4 mile south of the Shoreway. If you have never been to an urban farm stop by and say ” hello”. Since I am also doing camp in Mentor I may be there a little after 4. Hope to see you there. 🙂
Finally harvested the lavender for a batch of vinegar. I’ll steep it for a few weeks and then strain and filter it. Later on I’ll combine it with other flower-infused vinegars.
It’s easy to make. Just add 2 cups of vinegar for every cup of blossoms. If you are using dried flowers use 1/3 cup for every 2 cups of vinegar. Store in a cool, dark place in a container with a tight-fitting lid.Steep for at least 2 weeks- or longer.
Be sure to use vinegar that is 5% acidity- it will say that on the label. I like to use white wine vinegar, red wine vinegar or cider vinegar.
Also be sure that the flowers you are using are edible and have not been sprayed with pesticides.