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12/05/2011

Kapusta z Grochem (Another Sauerkraut Recipe)

So, I made a batch (a large batch) of sauerkraut, and maybe, just maybe, I'm the only one in the house that likes (LOVES) it. But that doesn't stop me from looking for recipes to incorporate sauerkraut into that other members of the household might learn to love.

Came across this recipe that sounded a bit compelling b/c of it's lack of pork (I like pork like the everyone but just not most of the time) and b/c of it's Catholic tradition. Kapusta z Grochem, btw, is Polish for peas and cabbage (sauerkraut).

To must people, I realize this might not sound very good, but I'm not most people. I complete lifted this recipe (verbatim) from: http://www.sauerkrautrecipes.com/recipe4476.shtml and will report back tomorrow after we have it for dinner. I'm virtually certain we'll have at least one fan.

1 package dried split peas
2 large jars sauerkraut (not Bavarian style)
2 cups chopped yellow or white onion
3 tablespoons butter or margarine
salt and pepper to taste.

Pour split peas into large bowl, cover with water plus 1", cover bowl with towel or plastic wrap, and let sit overnight to soften.
Rinse split peas in colander & place in a large heavy pot & cover with water. Cover with lid & bring to a boil, then simmering until peas soften. Mash slightly with potato masher if needed.
In a large frying pan, melt butter over medium heat & add chopped onion, sauteeing until transparent. Add drained rinsed sauerkraut & cook until heated through.

Add sauerkraut to peas, stirring well & adding salt and pepper to taste. Let simmer on low heat for about an hour. This is really best made the day before you plan to serve it, as the flavors really intensify overnight. It's a good idea to add a bit of water if the soup sits longer than 24 hours as it tends to thicken slightly. Serve with a rich egg bread for dunking. Best served in shallow soup dishes as an appetizer. This is a traditional Christmas Eve dish in our family.

*Note: these measurements, w/ the exception of the split peas and jars of sauerkraut, are estimated. You can add more onions or butter, salt and pepper. This makes quite alot & freezes really well. Add a bit of water to reconstitute when thawed.

Cook Time: Approximately 2 hours

11/27/2011

Water Purification and Filtration

Ancient Roman Aqueduct

Today, I came across a captivating article discussing the history of water usage and purification, past to present, around the world. Although municipal water filtration has come a long way, there's further room for improvement in re-filtering once the water reaches the home. Planning to add a shower head filter and multi-media filter at the kitchen sink.
http://www.historyofwaterfilters.com

Independent nationwide 2009 water study evaluating over 200 contaminants unregulated or tested by water plants:
http://www.ewg.org/tap-water/home

11/26/2011

Local Apple Orchard

Discovered a local apple orchard en route to our place that grows a variety of apples. They're called Steele Orchard and are located in Cullman, Alabama. Can't wait to try some of them out, particulary since they're growing some varities not necessarily recommended (yet) by ACES. I'm particularly excited to try their Honeycrisp and Braeburn, since when grown in colder climates, happen to be two of my favorite apples. Hoping they're equally (or more) delicous grown locally.

Here are their posted varieties:
  1. Dorset
  2. Gala
  3. Mcintosh
  4. Ginger Gold
  5. Golden Supreme
  6. Mollie's Delicous
  7. Red Delicious
  8. Mutsu/Cripsin
  9. Yellow Delicious
  10. Honeycrisp
  11. Ambrosia
  12. Jonagold
  13. Criterion
  14. Granny Smith
  15. Fuj

11/13/2011

Apple Taste Tests

On a mission to determine best apples for fresh eating available in Alabama. Here's the listing in order of preference so far.
  1. Jazz - Very pretty and crisp bicolor apple with perfect mix of sweet and sour. Complex flavor.
  2. Honescrisp - Very crisp (if fresh or maybe there's different sports), juicy, and complex sweet and tart flavor. Fairly attractive. Hit or miss with this one though. But a good one is REALLY good.
  3. Braeburn - Great apple. As crisp as granny smith and almost as tart but extra interesting flavor. Not the prettiest outside appearance though, not that this matters, but it probably kept me from trying it before all these years.
  4. Granny Smith - Very pretty North Carolina apple. Historically this was my favorite apple and is the apple I compare all other apples to, usually. It's very tart, very crisp, very attractive bright green apple
  5. Fuji - Ok in appearance. Firm, tart, sweet. Overall a very good apple.
  6. Gala- Not a beautiful apple. Crisp, complex and interesting flavor though not acidic enough for me.
  7. Arkansas Black - An apple grown in Alabama. Unusually dark and attractive apple. Somewhat interesting flavor but not tart enough for my taste.
  8. Golden Delicious - Yellow apple with spots. Crisp and sweet with a little tang. Simple but good. Most widely grown apple in Alabama.
  9. Ambrosia - Very pretty and crisp with decent flavor. Mostly just sweet and not sour but slight extra flavor (floral?).
  10. Pinata - Crisp fairly attractive bicolor apple with a slight pineapple flavor (or non-apple flavor). Very sweet.
  11. Cumberland Spur - Alabama apple. Not very pretty. Crisp. Not terribly remarkable but wasn't comparing alonside Granny Smith like I usually do.
  12. Pink Lady - Neat appearance. Tasted this a while back and perhaps should retry, but flavor seemed bland.
  13. Empire - NY apple. Skin smells lovely. Soft. Solid red though not terribly dark exterior. OK flavor. Supposedly best eaten fresh off tree (which we didn't do)
  14. Jonagold - Very pretty bicolor apple but flavor is bland like Red Delicious.
  15. Red Delicous - Very thick skin, mealy, bland, purely sweet with no acidity. My least favorite apple. Only redeeming quality is it's very attractive color.
Soon to be tasted:
  1. Cortland - NY apple. Skin smells great. Soft. Not sure of flavor yet. Supposedly best eaten fresh off tree (which isn't an option in Alabama, that I'm aware of)

11/08/2011

Red Fleshed Apples

Red Fleshed Apples have been around for some time but have only recently gained commercial attention (in Europe at least).
Yesteday was the 1st I'd ever even heard of a red fleshed apple. If I had heard the term, I'd just assumed "skin" not "flesh" but wow, these guys are cool. I've heard mixed ratings about taste quality.

Next Generation Fruit - Red Fleshed Apple (I think Scarlet Surprise)

Winter Red Flesh (crab) on left and Hidden Rose on right

This site is a great resource for describing the various varieties:
http://www.suttonelms.org.uk/apple52.html

Then this site actually sells some red fleshed apples in USA:
http://www.onegreenworld.com/

11/05/2011

Figs and Pomegranate Root Cuttings

About 6 weeks ago, I cut a single twig from 5 varieties of Fig tree and 4 twigs from 1 Pomegranate. They appeared to be 1 year old wood with buds and 8" long each. Dipped them in rooting hormone and planted in Miracle Grow potting soil. 3 Figs have leaves now and the other 2 roots at least. Pomegranate is a dud. Still, I'm happy for it being my first try.

3 of 5 Varieties Of Rooted Figs Sprouting After 6 Weeks

Planning to try again with the Pomegranate. Maybe mid winter or spring, when plant's fully dormant, is a better time. Also, I'll try scraping the bark at the base to stimulate root development. Here's a good website that describes many varities of fig: http://figs4fun.com/

FIGS:
  1. 1st place: LSU Purple, 3 large leaves
  2. 2nd place: Maybe Brown Turkey but figs are huge (parent), 1 large leaf, 1 small leaf
  3. 3rd place: Brown Turkey, teensy tiny leaf about to fall off. 3 leafs before it have dropped too. (11/21, this one died and was tossed)
  4. Tied for last: Sugar Fig: Twig shows resistance when tugged, so maybe roots are forming, but no leaves yet. (11/21 update, 1st leaf growing)
  5. Unknown Variety:  Same status as Sugar fig (tossed it on 11/21)
POMEGRANATE:
  1. Unknown Variety: No leaf or root growth (tossed it on 11/21)

Great Apple Tree Resource



Arkansas Black
 We have roughly 20 starter fruit trees in our orchard and don't know the rootstock on a nair one of them. Nonetheless, I found a wonderful tool today. Sure wish there was one just like it for pears and peaches too. I might start one! http://www.orangepippin.com/

Rubinette
After reviewing OrangePippin's apple recommendations for the South East, I'm tempted to try a few more apple trees. Granny Smith is included since it's a personal favorite and on the orchard already. I tend to disagree with their description that Granny Smith is just "good", but if it's just relative to those other varieties,  can't wait to try them too!

Bramley Seedling

10/30/2011

Quote For the Day

Ahhh Daffodils. My Favoirte
"If you want to make the world a better place, take a look at yourself, and make a change" - Michael Jackson

Blueberries Jubilee

Picked this recipe up at the Pepper Place Farmers Market from a blueberry farmer in Mt Olive.

1 C Fresh (or Frozen) Blueberries
1/2 C Apple Juice
1 Tbsp Cornstarch
1 Tbsp Sugar
2 Tsp Lemon Juice
3 Tbsp Brandy
1 C Nonfat Ice Cream or Frozen Yogurt
Cinnamon

Combine apple juice and cornstarch, stirring well. Pour apple juice mixture into a medium skillet. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat. Add sugar, lemon, cinnamon, stirring until dissolved. Gently stir in blueberries.

place brandy in a small saucepan, heat until warm. Pour brandy over mixture, and immediately ignite with a long match. Let flames die down.

Scoop ice cream / yogurt onto 2 dessert bowls. Spoon blueberry mixture over ice cream. Serve immediately.

Oxmoor House, Jan. 1995.

10/23/2011

Halloween Cuisine

A few of my favorite Halloween inspired treats. Would be great for a party. A MUST is squeezing in dry ice somewhere.

RIP Pudding


Witches Fingers -- P/B Cookies with almonds


Coconut Panna Cotta on raspberry syrup, kiwi iris, and soaked raisin pupil

Eyeball Caprese - Basil, Tomato, Mozarella, Green Olive, & Black Olive (poked with tip of straw)

Eye Of Newt - Devilled Eggs

Goolish Green - Brocolli Soup With egg and olive eyeballs

Jack-O-Lantern Cheese Balls

Stuffed Jack-O-Lantern Bell Peppers

Mashed-Boo-Tatoes

Meat Feet Meatloaf

Mummy Cupcakes

Oreo Owl Cupcakes
Guacamole Pumpkin Puke
Frozen Boo-Nana Pops

Witches Brew Punch

10/09/2011

New Pear Trees And Blueberry Bushes

Ayres Pear
This weekend we planted 2 Europian pear trees: Ayres & Warren as well as 3 transplanted rabbitteye blueberry bushes from our apartment: Tiftblue, Premiere, & Climax. All of our other fruit trees have been semi-dwark (15' X 15') but these 2 pear trees are standard (40' tall x 25' wide), so they probably will look a little different and take a little longer to mature. 
Warren Pear


10/01/2011

Southeaster Native Wild Flowers

This site is a great reference to Alabama native wild flowers: http://www.floraofalabama.org/

Botanical NameCommon Name
Cheiranthus allioniiSiberian Wallflower
Chrysanthemum leucanthemumOx-Eye Daisy
Cosmos bipinnatusWild Cosmos
Cynoglossum amabileChinese Forget-Me-Not
Dianthus barbatusWild Sweet William
Eschscholzia californicaCalifornia Poppy
Gysophila elegansBaby's Breath
Hesperis matronalisDame's Rocket
Lavatera trimestrisRose Mallow
Linum grandiflorum rubrumScarlet Flax
Linum perenne lewisiiBlue Flax
Lobularia maritimaWild Sweet Alyssum
Lupinus perennisWild Lupine
Lupinus texensisTexas Bluebonnet
Oenothera lamarckianaEvening Primrose
Papaver rhoeasRed Poppy
Rudbeckia gloriosaGloriosa Daisy
Asclepias tuberosaButterfly Weed
Chamaecrista fasciculataPartridge Pea
Coreopsis lanceolataLance-Leaf Coreopsis
Coreopsis tinctoriaPlains Coreopsis
Echinacea purpureaPurple Coneflower
Eryngium yuccifoliumRattlesnake Master
Gaillardia pulchellaIndian Blanket
Ipomopsis rubraStanding Cypress
Liatris spicataBlazing Star
Lupinus perennisWild Blue Lupine
Monarda citriodoraLemon Mint
Phlox DrummondiiDrummond Phlox
Ratibida columnarisMexican Hat
Rudbeckia amplexicaulisClasping Coneflower
Rudbeckia hirtaBlack-eyed Susan
Salvia coccineaScarlet Sage
Tradescantia ohiensisSpiderwort

Companion Plants For Fruit Tree Orchard

Our ground is pretty low in nitrogen, potassium, and phosphorus (poor fruit trees), sandy, and very acidic (4.6 pH). We've added a little lime to help the already planted fruit trees (probably not enough), and we are now considering soil building companion plants. To top it all off, we live near a deer hunting camp.

Other considerations are plants that are low growing, attractive to beneficial insects, and suited to the hot humid summers and cool winters of Alabama.
With that in mind, I've come up with the following list of companion plants for fruit trees from unverified web pages and books.
---------------------
ALFALFA: Nitrogen fixing, perrenial, deep rooted plant that draws nutrients from deep in soil and brings to surface. Cheap.

BASIL: Bees love Basil, while Aphids, Fruit-Fly, White-Fly, the House-Fly & Mosquitoes hate it.

CHIVES: May help keep aphids, Japanese beetles and carrot rust fly away. Planted among apple trees it helps prevent scab.

CLOVER: Long used as a green manure & plant companion. Especially good to plant under grapevines. Attracts many beneficials. Useful planted around apple trees to attract predators of the woolly aphid. Increases predator ground beetle populations.

PerennialpHSeeding VigorPoor DrainageDroughtAciditySeeding Rate (lb/acre)
White6-6.5EFGF8-15
Red6-7FGFF2-3
Annual
Crimson6-7EPFG20-30
Rose6-6.5PPGG15-20
E=Excellent; G=Good; F=Fair; P=Poor

Field Of Comfrey
COMFREY: has deep roots that don't compete with fruit trees. Accumulates calcium, phosphorous and potassium. Likes wet spots to grow in. Good trap crop for slugs. Excellent compost activator, foliage spray, nutrient miner.

GARLIC: Repels aphids. It also benefits apple trees, pear trees, peas, and lettuce. Plant under peach trees to help repel borers. Garlic accumulates sulfur: a naturally occurring fungicide which will help in the garden with disease prevention. Garlic is systemic in action as it is taken up by the plants through their pores and when garlic tea is used as a soil drench it is also taken up by the plant roots. It has value in offending codling moths, Japanese beetles, root maggots, snails, and carrot root fly. Researchers have observed that time-released garlic capsules planted at the bases of fruit trees actually kept deer away. Concentrated garlic sprays have been observed to repel and kill whiteflies, aphids and fungus gnats among others with as little as a 6-8% concentration! 

LAVENDER: Repels fleas & moths. Nourishes many nectar feeding & beneficial insects. Lavenders can protect nearby plants from insects such as whitefly, & lavender planted under & near fruit trees can deter codling moth. Use dried sprigs of lavender to repel moths. Start plants in winter from cuttings, setting out in spring. Lavender is a general Insect Repellent, good to use as a border for the Garden. It attracts many Bees to the area. 

LEEKS: Use leeks near apple trees and onions which will improve their growth. Leeks also repel carrot flies. Avoid planting near legumes.

Calendula
NASTURTIUMS: Drougt resistant flower thriving in poor soil. Deters wooly aphids, squash bugs, whiteflies, & pests of the curcubit family, & improves growth & flavor. Great trap crop for aphids (in particular the black aphids) which it does attract, especially the yellow flowering varieties. Some believe planting nasturtiums every year in the root zone of fruit trees allow the trees to take up the pungent odor of the plants and repel bugs. Studies say it is among the best at attracting predatory insects. It has no taste effect on the fruit. Nasturtiums can have a tendency to grow abundantly, but are very easily controlled. Orange coloured Nasturtiums will deter Aphids, Squash Bug & Striped Pumpkin Beetles, yellow ones tend to attract the beetles! So plant orange Nasturtium close to your garden to deter insects, & plant yellow Nasturtium far away from the garden to attract the insects.

TAGETES: ?

TANSY: Tansy is a good all-round bitter Insect repellent. It concentrates Potassium in the soil, so benefits any plants nearby! Plant it for protection against Japanese Beetle, Striped Cucumber Beetle, Squash Bug, Cut Worms, Cabbage Worms, Ants, Flies, Mosquitoes & Fruit Moth. It is noticeably helpful under Peach Trees, which it assists greatly by warding off flying insects & keeping Borers away. It's a yellow, arguably ugly, perennial flower and a very vigorous spreading invasive weed. Has a lot of history too.

YARROW: Drought resistant deep rooted perrenial herb. Insect repelling qualities & excellent natural fertilizer. A handful of yarrow leaves added to the compost pile really speeds things up. Attracts predatory wasps & ladybugs.

Clover underplanting

FRUIT TREE SPECIFIC MATCHES:
APPLE: Calendulas, Tansy, Clover, Chive, Garlic, Leek, Southernwood, Daffodils, Comfrey, Horsetail, Foxgloves, Wallflowers, Yarrow, Wormwood, Nasturtium. Don't like potatoes and tomatoes.

APRICOT: Basil, Tansy, chives, Southernwood. Don't like potatoes and tomatoes.

CHERRY: Yarrow, Garlic, Onion, Tansy and Nasturtium

Tansy
GRAPES: Lucerne, Geraniums, Oregano, Hyssop, Mustard, Tansy, Basil, Clovers

PEACHS & NECTARINES: Nasturtiums, Lemon Balm, Marigolds, Yarrow, Mustard, Spinach, Basil, Tansy, Chives, Grapes, Southernwood, Garlic, Onion, Asparagus. Don't like Potato, Tomato and Raspberry.

PEAR: Garlic, Chives, Mustard, Yarrow, Southernwood, Tansy, chives, Nasturtium. Don't like grass.

PLUMS: Southernwood, Yarrow, and Tansy and Chives in summer. Don't like grass.

9/26/2011

Trees In Ground

On Sept. 17, with alot of help from Mom and Dad, we got all the trees planted. Digging 20 "million dollar" holes, applying lime, planting, mulching, then watering is more work than it sounds, even for 4 people. Luckily it rained all week afterwards. We checked on the trees yesterday, and they look much perkier than  in the pot. A neighbor stopped by to explain how attracted the deer would be and that a deer hunting plot is across the street and numbers are up. I'm proceeding to investigate deer repellent methods.

9/08/2011

Boiled Apple Cider

In preparation for all the apples we'll soon start having, I hope, been scoping out apple recipes and came across this interesting acrticle:

I am a magician.
You see that wine bottle? I fit two whole gallons of apple cider into it.
Really.
Okay, I boiled the cider down until it fit, and I didn’t have to work hard to do it. Yes, it took nearly six hours, but I didn’t stir it and wasn’t even in the same room (or same floor of the house for that matter) for more time than it took to pop in and confirm that, yeah, it was still boiling, and mmm-hmmm, it was still shrinking in volume.
So what’s the point behind this exercise? I am about to let you in on an almost-forgotten little piece of America’s food history. This thing goes all the way back to the sixteen-hundreds, the introduction of apples as a crop and the European settlers. I’m talking about Boiled Cider.
Oh, I know. The name? Boring. Totally. Sometimes it has been referred to as apple molasses which ,while a little more jazzed up comparatively speaking, still sounds pretty meh. Believe me, though, there is nothing bland, boring, or unexciting about Boiled Cider.
You know when you get a really good glass of fresh, icey cold apple cider straight from the mill; The way your tastebuds perk up and your mouth actually waters from the tart sweet cider? Imagine that times seven*. Add to that a hint of caramelization, and a thick, pancake syrupy consistency and you have Boiled Cider. It is beautiful in its simplicity. It is just cider. No sugar, no flavourings, no preservatives, no fancy canning. It is only cider boiled down into a thick, shelf-stable syrup that makes just about everything better by its mere presence. There is no added sugar, it is the natural sweetness of the apples that makes this so good.

*Seven is not an arbitrary choice for this comparison. When boiling cider down for this project you want to reduce it to one seventh of its original volume.

Boiled Cider started as a way the settlers devised to preserve cider long past when even hard cider would be drinkable and would pass into irretrievably vinegar territory. Kept in a bottle on the pantry shelf, this stuff lasted through the winter and into the next apple season for them and it will do the same for you.

What do you do with Boiled Cider? Let me get you started, but once you have this handy, you’ll be off and running.
• Drizzle over vanilla ice cream.
• Use to baste pork roasts or chops, ham, chicken or glaze other meats.
• Stir a little into hot tea.
• Pour some into a mug, add a shot of whiskey or brandy, and top off with hot water.
• Toss a tablespoon or two to the sliced apples for a pie or apple crisp. You will be blown away by how much more appley it tastes. (I know many professional bakers add this to their pies and crisps as their secret ingredient!)
• Whisk into cream cheese icing for a pumpkin spice cake and be prepared for the compliments.
• …Our personal favourite: Pour a tablespoon over ice, fill the rest of the glass with seltzer water, and give a quick stir. Voila! Healthy apple cider soda!
Lipsmacking just doesn’t cover it. This is… It’s… Could words be failing me? It’s like everything wonderful about fall condensed into one syrup. It’s pure, distilled essence of apple. It’s completely and utterly wonderful. And you get all this just by boiling a pot of cider.
Don’t wait. Make some of this for yourself as soon as possible. Have it on your shelf. Then, in December, January, February -whenever you need a boost- pull out your bottle of this opaque, deep reddish brown elixir and pour out a little measure of happiness. You’ll be so glad you did.
Boiled Cider is everything wonderful about fall condensed into one syrup. It's pure, distilled essence of apple. It's completely and utterly wonderful. And you get all this just by boiling a pot of cider.
INGREDIENTS
• 2 gallons apple cider (or less, but remember you will be reducing this to 1/7th of it's original volume.)
INSTRUCTIONS
1. Pour apple cider into a very large, non-reactive stockpot (stainless steel, copper, or glass, but NOT aluminum unless it's coated.)
2. Use a clean ruler or wooden stick that you can mark with the starting level of the cider.
3. Turn heat to high, cover the pot with a splatter screen (to prevent flies or other insects from dropping into the pot) and bring to a boil.
4. Boil the cider hard until it has reduced to 1/7th of its original volume. Watch more carefully toward the end because it may creep up higher in the pan as it becomes thicker and bubbles stack up on each other. Turn off the heat and let the bubbles die down to check the depth of the liquid with your ruler or dipstick. You should end up with approximately the volume that it takes to fill a clean, empty 750ml wine bottle.
5. Pour into a clean, sterile jar (for long term storage) or a clean, empty wine bottle (for short term, refrigerated storage). Cover tightly and store in a cool, dark place.