Country Traditions

September 28, 2010

Root Cellars: Handle Your Harvest With Care

Filed under: dehydrating, farming, gardening, herbs, recipes, weather, wisdom — Tags: , , , , — dmacc502 @ 3:24 pm
An arrangement of fruits commonly thought of a...

Image via Wikipedia

http://www.almanac.com/content/root-cellars-handle-your-harvest-care

If you’re planning to store produce in a root cellar, here are tips to ensure to ensure that your fruits and vegetables survive storage.

  • Stock your cellar as late in the season as you can. If possible, chill the produce in the fridge before putting it in the cellar.
  • A few vegetables—such as potatoes, winter squashes, and onions—need to be “cured” for a few days in warm temperatures before going into cold storage.
  • Shake off loose dirt rather than washing it off. Many root–cellar vegetables store better this way.
  • Always handle your vegetables with care; even slightly rough treatment can cause invisible bruising, starts the produce on the road to decomposition.
  • Store cabbages and turnips in a detached root cellar so their odor, which can be unpleasant, will not permeate the house.
  • Think about where you place produce: The driest, warmest air is near the ceiling, more-humid air is lower as well as farthest from the door.
  • Most fruit “breathes,” and some—particularly apples and pears—should be wrapped in paper to retard the release of ethylene gas.
  • Making a root cellar in a garage or using pressure-treated wood is not recommended.
  • Vegetables piled together generate heat, which can lead to spoilage. Put on shelves close to the floor and rotate.
  • Check your vegetables regularly, and immediately remove any with signs of rot. From the lessons of the cold cellar comes the saying, “One rotten apple spoils the whole barrel.”
Advertisements

September 17, 2010

Old Fashioned Potato Pancakes

Filed under: recipes — Tags: , , , — dmacc502 @ 12:20 pm
Clabber Girl Baking Powder

Image by kevindooley via Flickr

To make potato pancakes using leftover mashed potatoes:

Start  by putting your mashed potatoes in a large bowl. You’ll need at least 2 cups of mashed potatoes to use these measurements that follow.
Add salt to taste.
Add two lightly beaten eggs to the potatoes and add about 1/2 cup milk.
Add 1/4 cup, or more, finely chopped onion if desired.
Now add 1 teaspoon baking powder
Add enough plain flour to make a soft dough that can be scooped and flattened.
Heat a skillet with some cooking oil over medium high heat. I use coconut oil.
Add a scoop of potato dough, about a tablespoon, to the hot oil and fry til golden brown on both sides.
Take the browned potato pancake out of the oil and drain on a clean towel. Sprinkle with salt. Serve with your favorite condiment.

http://christianhomekeeper.org/

September 16, 2010

Homemade Soups

Filed under: chickens, gardening, herbs, recipes — Tags: , , , , , — dmacc502 @ 6:22 pm
A roux-based sauce with chicken stock, white w...

Roux base

HOMEMADE SOUP RECIPES WITH VEGETABLES:

Easy, Homemade Soup Recipes: Courgette Soup

This is an elegant little homemade soup, easy and not as quick as some of the other soup and starter recipes you will find here, but well worth the extra effort. A truly wonderful colour and the taste is sublime!

600 g young courgettes, sliced in ringsa bowl of courgette soup
12,5 ml melted butter
12,5 ml oil
1 medium onion, finely chopped
2 rashers of bacon left whole

Top and tail the courgettes. Melt the butter and oil in a large pot. Sweat the chopped onion and the bacon. When soft, add the sliced courgettes. Saute gently for 5 minutes.

ADD:

750 ml seasoned chicken stock
250 ml milk
2 ml onion salt (ordinary will do)
5 ml sugar
2 ml mild mustard

Simmer, half-covered, about 15 min or till soft. Remove from stove, and remove the bacon.

ADD:

125 ml skimmed milk powder. Liquidise till smooth. Either reheat gently and serve, or chill thoroughly. Add chopped chives and a teaspoon of thick cream if you are not watching the waistline!


Easy, Homemade Soup Recipes: Farmers’ Cheese Soup(6)

1/4 cup butter

1 1/2 pounds of potatoes (one and a half pounds)

1 1/2 pounds cauliflower flowerets (one and a half pounds)

1 pounds carrots, peeled and sliced

1 onion, chopped

4 – 5 cups vegetable stock

6 slices French Baguette

1 1/2 cups grated cheese

salt and pepper to taste

Method:

Melt the butter in a large soup pot over a medium heat. Add onion and cook gently until transparent. Add the rest of the vegetables. Saute for a few minutes taking care not to burn the onions. Add the stock. Bring to boil and then reduce to low and cook for 30 minutes or until vegetables are tender. Add more stock if soup is too thick. Adjust final seasoning with salt and pepper. Pour into individual bowls that are ovenproof. Place a slice or two of French baguette onto the soup and cover slices with cheese. Grill for several minutes until cheese melts. Serve.


Easy, Homemade Soup Recipes: Cauliflower and Blue Cheese Soup(6)

4 kg cauliflower, cut into small florets

a bowl of cauliflower and blue cheese soup

1 medium celery with leaves, roughly chopped

8 cloves of garlic, roughly chopped

4.8 litres chicken stock

600 g Blue vein cheese

salt and freshly ground black pepper

cream and parsley for garnish

Method:

Place cauliflower, celery, garlic and stock in a pot. Simmer for 30 minutes.

Purée soup until quite smooth. Return to pot.

Place crumbled cheese in blender with 4 cups hot liquid from soup. Purée until smooth and creamy. Stir back into soup.

Season to taste and serve with crusty rolls.


Easy, Homemade Soup Recipes: Quick Vegetable Soup(4)

1 onion, peeled and finely diced

1 cup finely chopped parsley

1 cup cauliflower or broccoli florets

1 cup finely chopped carrot

1 potato, finely diced

4 cups chicken stock

3 tablespoons tomato paste

1 cup shredded cabbage

salt and pepper to taste

Method:

Place the onion, celery, cauliflower or broccoli, carrot, potato, stock and tomato paste in a large pot and simmer for 15 minutes.

Stir in the cabbage. Season to taste with salt and freshly ground pepper. Serve.


HOMEMADE SOUP RECIPES WITH CHICKEN

Easy, Homemade Soup Recipes: Easy Chicken Soup(6)

Cut up any vegetables of your choice such as leeks, onions, celery, carrots, courgettes and any left over cooked vegetables you may have in your fridge. I usually use the vegetables from the previous night’s roast chicken dinner.

Lightly fry all the vegetables in a little butter for a minute or two. Place in a large pot. Add the chicken carcass from the previous night’s roast. Fill up the pot to the top of the carcass. Add a little more water if you wish. Add 3 chicken stock cubes, chunks of pumpkin and a grated potato.

In my opinion, which was also stated by my great-grandmother, you cannot make a good pot of chicken soup without the pumpkin. And she’s right!

Boil gently for an hour and a half. Serve with crusty bread.


Easy, Homemade Soup Recipes: Cream of Chicken Soup(4)

Simmer 4 cups of chicken stock, 1/2 cups chopped celery and 1 cup cooked shredded chicken.

When the celery is tender, add and cook for 5 minutes 1/2 cup of cooked long-grain rice.

Take off the heat. Liquidize.

Add 1/2 cup hot cream, 1 tablespoon chopped parsley.

Season to taste. Thin out with more hot cream if necessary and serve.


HOMEMADE SOUP RECIPES WITH POTATOES

Easy, Homemade Soup Recipes: Potato Soup(4)

Peel and slice 2 medium potatoes

Skin and chop 2 medium onions, and 4 ribs of celery

Add boiling water to cover and add 1/2 teaspoon salt

Boil the vegetables until the potatoes are tender and liquidize

Thin soup out with hot milk or hot chicken stock, or a mixture of both.

Season to taste

Serve with chopped parsley

Variation: Instead of celery use 1 large leek and 2 rashers of bacon.

http://www.countryfarm-lifestyles.com/soup-recipes.html

Create a free website or blog at WordPress.com.