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August 2009
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October 2009

September 2009

AYear in Bread

 

Inside loaf 2

One of our favorite Cafe recipes is featured on A Year in Bread today! It's a great site for both aspiring and experienced bakers - with detailed instructions, handy tips, and great recipes. Check it out!

 

 

I did make a little mistake in the bread recipe. Those of you who have made bread with us during the last few years know we now get bulk Red Star yeast at Wards instead of the little brown jars of quick-rise yeast. Works great!



Peanut Noodles - a great main dish for your local veggie sides

Peanut noodles

This recipe only has one local ingredient in it (the chives), and that one is optional. But it's such a great "main dish" to serve with whatever local vegetables you have on hand.  The other night when dinner guests kept multiplying it was a quick way to expand the menu, and I've used it for that purpose many times before. I usually have the ingredients on hand, and it only takes the time required to boil a pound of pasta. This may be our most requested recipe. It's good. Hot or cold.

Peanut Noodles
1/4 cup peanut butter
1/4 cup warm water
1/4 cup soy sauce or tamari
1/4 cup vegetable oil
2 tablespoons sugar or honey
2 tablespoons cider vinegar
1 1/2 tablespoons chili oil (if you don't have this, you can throw a few red pepper flakes in)
2 cloves minced garlic
2 teaspoons sesame oil (this is essential; and a tiny bottle will last a LONG time)
Some minced chives to sprinkle on top

16 oz. pasta

Whisk together or spin in a blender all of the ingredients while the pasta boils. Pour over the pasta. Sprinkle with chives (optional, but it really makes it look pretty). Voila!


Pints of Pickled Peppers

Little Pickled PeppersThe heat has taken down just about everything in the garden - except a few Seminole pumpkins, the roselle (Jamaican sorrel), eggplant, and peppers. The peppers, in particular, are thriving. We have sweet bell peppers and cayenne, and we were also gifted by a quart of jalapenos from the farmers market.

So I got to pickle peppers. Now that I have gotten used to the sterilization process and done a little pressure canning, water-bath canning seems almost routine. It only took a little over an hour start to finish with the pickled jalapenos - making a brine while sterilizing the jars in the canner, packing the jars with the sliced peppers (wear gloves if you do this; trust me), pouring over the syrup, tightening the lids and processing for ten minutes. They're pretty on the shelf and will give a nice zip to chili and other bean soups and maybe even fall football game nachos.

Canned goods [640x480]

I also made some more "pepper sauce" my grandmother's way, but with some jars that will be more useable for guests. With a mix of green, orange, and red peppers they look beautiful. And after a week in the fridge, they're already plenty hot for me. These are the traditional accompaniment to greens which we are sure to have a lot of once it cools down.

Pepper sauce parade 2