- Series: Months Without Shopping
- Series: The Winter Pantry
- Series: Stocking the Pantry
- Series: Hal's Notes
- Series: Community Gardens
- Series: Safe Jams & Jellies
- Series: Pickling
- Series: Making Dehydrated Fruit and Vegetable Powders
- Series: Quick Ways to Preserve the Harvest by Freezing
- Series: Using Frozen Fruit
- Posts of Interest: Archival (Pre-2020)
- Posts of Interest: Preservation Basics
MUSHROOMS: Every 'Shroom Has Its Day
 |
| "Attack of the Mushroom People" 2015 |
CONDIMENTS: Worcestershire Sauce
Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The creators were the pharmacists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire sauce has been considered a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own a trademark for the name Worcestershire.
Worcestershire sauce is frequently used to augment food and drink recipes, such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavor and a source of umami (the savory fifth flavor), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavor cocktails such as the Bloody Mary and Caesar. ~ from Wikipedia.com
GARLIC: National Garlic Month
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- One Ingredient, Four Cultures of Cabbage from sbs.com.au
- Chinese Cabbage Stir-Fry, Two Ways from redhousespices.com
- Indian-Style Spiced Cabbage Stir-Fry from honestcooking.com
- And just for fun, Cabbage Harvested Aboard Space Station from businessline.com
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Posted 2.6.22
Pantry Recipes: Shepherd's Pie vs Cottage Pie
“Both Shepherd’s Pie and Cottage Pie are incredible tasting British dishes. We all know that either would be a great choice to eat for lunch or dinner, any day of the week.”
The name’s are often used interchangeably but there is a difference and to make things even more complicated there is yet a third variation on the theme, Cumberland Pie. But this great article by British Grub Hub explains that it is the type of meat, vegetables, topping, and sauce used that defines each.
Shepherd's Pie vs. Cottage Pie - What's the Difference?
This Article has links to a video on Shepherd’s Pie by Gordon Ramsey, one on Cottage Pie by Waitrose, And we found a fun video on making Cumberland Pie from What’s for Tea.(and also a cool one for Individual Cottage Pies).
The flexibility makes it the perfect dish to use up small quantities of vegetable, meats and potatoes, mashed or sliced.
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Posted 1.27.22
Pantry Recipes: Chili for when it's Chilly
Peanut Butter Chili from allrecipes.com
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Posted 1.20.22
Pantry Recipes: There's Hummus Among Us!
“Hummus is a gateway food to everything else in your refrigerator”
“Spread Hummus not hate”
Who doesn’t love hummus? If you don’t like chickpeas wait till you find out it can be made from any kind of bean. Today we share two recipes using canned or dry chickpeas or an alternative recipe using green beans.
And be sure and check out yesterday's post (below) for a great video on making tahini.
epicurious.com Easy Canned Chickpea Hummus - no tahini
touchpointisrael.com Hummus - from dried chickpeas
from Somethin' Yummy Garden Green Bean Hummus
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Posted 1.19.22
Pantry Recipes: Beans for Breakfast (In Egypt)
Posted 1.13.22
Pantry Recipes: Dried Bean Soup Mix
"Beau--ootiful Soo--oop!
Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening,
Beautiful, beautiful Soup!"
~ sung by the Mock Turtle in Lewis Carroll's "Alice's Adventures in Wonderland"
Having a ready-to-go Soup Mix in your pantry is not only convenient but gives you an easy way to start getting prepared for potential emergency like pandemic lock down or a blizzard.
CM Coleman is a very amusing presenter and gives some great recipes using his 15 bean mix.
This Frugal Dry Bean Soup Mix from littlehouseliving.com is a good basic recipe to begin with.
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Posted 12.30.21
Pantry Recipes: Homemade Tomato Soup
Today we are sharing a brief summary of ways to substitute frozen or dehydrated ingredients for fresh ones in this recipe. We'll also include some links to some resources and charts that we found very useful.
Summary
Ghee, butter, or olive oil – any will work fine
Onion:
- 1 Extra-large Onion, diced.
- Frozen onions can be substituted on a 1:1 ratio
- According to Spruce Eats 1 large onion 1 ½ chopped/slice. In
general ½ cup dried turns into 1 cup
Carrots & Red Peppers
- 1 cup carrots and/or red peppers, thinly sliced
- Frozen to fresh is 1:1
- ½ cup dried carrots or peppers converts to 1 cup
- 2 pounds Tomatoes
- Frozen equal to fresh by weigh.
- You can use dried but you have to re-hydrate a lot, pour off excess water and weigh
Sugar or Honey
- I’ve found the tomatoes are naturally sweet enough for me
Salt and Pepper to taste
Basil Leaves
2 whole dried leaves equal 1 fresh. But most of us don’t keep whole leaves but fortunately McCormick spice company gives this conversion 4- 8 fresh basil leaves equal 1 teaspoon dried
Cream, half and half, thick yogurt or cashews.
If you use cashews they should be well pureed. I choose to use cashew because I was going to freeze a portion and according to Can You Freeze This?, “Cream soups have higher chances of flavor and texture changes when frozen and defrosted.”
Sour Cream Optional topping
Here is a handy Conversion Chart for Dehydrated Foods, complete with instructions.
Here's some notes on substituting Dried Onions for Fresh.
And here are two other recipes that you might consider:
- Inspired Taste's Easy Three-Ingredient Tomato Soup
- Cookie and Kate's Classic Tomato Soup
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Posted 12.5.21
Here is the next entry in our collection of Pantry Recipes suitable for our long dark winters. I made it for the first time for Thanksgiving this year and it was a big hit. This is a simple, healthy recipe that can be made from all fresh ingredients or from the pantry and freezer or a mixture of both.
Below is a link that goes directly to the full recipe from our friends, All Recipes. One fun aspect is that it is baked and served in the shells of the spaghetti squash as you see here. But I am pretty sure it could be made in a casserole dish if you are using precooked, frozen squash. Below is a list of options of sources for ingredients.
https://www.allrecipes.com/recipe/282090/cheesy-roasted-garlic-spaghetti-squash-with-spinach/
Primary ingredients:
- Spaghetti Squash - I used fresh from a farmer’s market, but I will use the pre-cooked frozen I made last summer.
- Garlic cloves - I had grown and stored in the pantry. I also could have used frozen cloves or garlic & oil paste, or even some of the homemade dehydrated powder I have.
- Onion powder - homemade dehydrated powder I have.
- Basil, oregano, parsley - Home dehydrated
- Spinach - from frozen. Next time I might try using some of the chard or kale I’ve grown and frozen
- Mozzarella cheese - I bought it at the market but next time I might try using homemade. That would be great for anyone who has access to whole milk. Here is a recipe if you’d like to try making some. https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355
- Parmesan Cheese - Making this cheese is a far more complex process and takes 12-14 months of ageing so I recommend looking for a good source locally. But just in case you are interested in reading about the process, here is a link https://cheesemaking.com/products/parmesan-style-cheese-making-recipe
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Posted on 6.20.21
STRAWBERRIES: Revisited
I can’t think of Strawberries without, at some point, having The Beatles stuck in my head, so feel free to click this link to have a soundtrack for this article. But don’t blame me if it gets stuck.
“Strawberry Fields Forever”
Despite the name, strawberries are not really berries. By definition, true berries have their seeds on the inside and strawberries are the only fruit that wears its seeds on the surface. After all the fuss over seeds, ironically, they are almost never grown from seed but are propagated from runners.
There are 3 different types of strawberries with their own distinct flavors and bearing potential based on the time of year they produce fruit.
June Bearing Generally grown in June but can be earlier or later by a few weeks depending on your one. They yield a huge crop every year.depending on your zone.
Everbearing: They have smaller sized crops but start producing as soon as there are 12 hours of daylight and continue bearing until the end of summer.
Day-neutral: The plants have three peak times for fruiting—early June, mid-July, and late August. This provides a steady crop that spreads through the summer.
They also come in 4 colors and some with unique flavors and variations of foliage.
Earliest widely cultivated are the Red that we are most familiar with, but there are also White, Yellow/Gold, and Purple. For more information check out this link: https://strawberryplants.org/novelty-strawberries/
A few other fun facts about Strawberries include:
They are considered a member of the Rose family and are a perennial, remaining productive for about 5 years.
94% of Americans consume an average of 3.4 lbs fresh and 2 lb frozen a year.
Romans and Native Americans used them for food and medicine long before Europeans reached North America.
The perfect temperature for the plants is between 55 and 78 degrees. The flavor is influenced by weather, variety, and ripeness when harvested.
Strawberries contain high levels of nitrate to increase blood flow to muscles, so it might be good to load up on them before exercise. They also provide vitamins C, K, B6, folic acid, potassium and amino acids.
The best way to store fresh ones is to put them directly in the refrigerator although they can be fine on the counter for a couple of days. Wash them and cut the stem away just before using. Rinsing the berries and then storing speeds up spoiling.
"But don't forget, in the meantime, that this is the season for strawberries. Yes." ~ Clarice Lispector
Interested in u-pick? Begin calling u-pick strawberry farms mid-April to mid-May for status of the current season, and which varieties they offer for u-pick.
https://www.greaterseattleonthecheap.com/u-pick-fruits-vegetables-puget-sound-region/
What, Where, How, When
Washington State
https://www.pickyourown.org/WA.htm
Olympia Area
https://www.pickyourown.org/WAolympiaarea.htm
Videos . . .
July 16, 2020 - Strawberry Jam
Look for Strawberry Recipes on the following CFPA Recipe Pages :
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Posted on 5.27.21
The height of Rhubarb season here in Western Washington is April through June. It is available from out of State much earlier and later. Here are some great rhubarb resources, old and new, to bring the delightful flavor of this unique garden monarch to your pantry.
Videos . . .
August 14, 2020 - About Rhubarb
July 16, 2020 - Sweet Cherry Rhubarb Jam
CFPA Recipes on Recipe Page : Strawberry Rhubarb Mint Agua Fresca
New Recipes now posted on the CFPA Main Recipe Page
- Apple Rhubarb Chutney
- Rhubarb Blackberry Lime Jam
- Strawberry Rhubarb Jam
Links to More Recipes!
Taste of Home 80 Rhubarb Recipes
https://www.tasteofhome.com/collection/rhubarb-recipes-for-spring/
Strawberry or Apple Rhubarb Crisp
https://www.tasteofhome.com/recipes/rhubarb-crisp/
Posted on 3.10.21
Measuring Fruits and Vegetables
I love it when folks to ask questions! It makes me feel like we are really connecting with the community. The biggest challenge in my research and writing is roping myself in. Yet if I begin from someone’s question, it seems easier to avoid dropping down the tantalizing depths of the research rabbit hole.
After we posted our “Dad’s Spicy Red Cabbage” video Mary S. asked, “So what is a large cabbage to you? Imperfect foods sent me a 4 pound red cabbage last week. LOL, That is a LOT of coleslaw.”
My reply: “Great Question, I have never found a definition of 'a large head' of cabbage, but multiple sources agree that 1 medium head of cabbage averages 2 to 2.5 lbs, 1 lbs cabbage shredded averages 4 - 4.5 cups."
This question told me two things: first that I need to add approximate measurements to recipes that are a little vague; second, that I need to share online tools I use, and a couple of list you can print out.
So here they are! Enjoy, and may every recipe measure up to your expectations. "LOL"
Equivalent Measurements for Vegetables
https://www.copymethat.com/r/6NhWf4G/equivalent-measurements-for-vegetables/
Measuring Vegetable for Recipes: Pounds to Cups
https://www.almanac.com/content/measuring-vegetables-recipes-pounds-cups
Produce Converter
https://www.howmuchisin.com/produce_converters
Posted on 1.25.21
From Hal Meng: Welcome 2021
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HAL Q & A: Curd?
Not that kind of curd.
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. Some recipes also include egg whites or butter.
In late 19th- and early 20th-century
Contemporary commercially made curds remain a popular spread
for bread, scones, toast, waffles, crumpets, pancakes, cheesecake, or muffins.
They can also be used as a flavoring for desserts or yogurt. Lemon-meringue
pie, made with lemon curd and topped with meringue, has been a popular dessert
in
~ from Wikipedia.com
Here are some good resources and recipes we found to spark your fruit curd imaginings.
Resources:
Recipes:
We've received a series of queries recently, and it seems to me that social media and all the research tools CFPA has at its disposal to start a series of Q & As to address them. I can’t guarantee when I’ll get around to answering them all, or that they all will warrant a whole article, but I will do my best to provide answer and direction.
On 8/28/2020 Mary Corning Sanders commented on an image we posted regarding the differences between the various types of gelled preserves, Jellies to Fruit Curds.
“That is extremely helpful! So the next useful thing would be to tell me how to serve, and eat, things like the curd & the chutney. I've never figured that out. The savories confuse me!”
CHUTNEYS
What is Chutney?
A spicy, savory condiment that originated in
A good example of a traditional recipe is Major Grey's Chutney. It’s creation is credited to a 19th-century British officer, and contains mango, raisins and lime juice. Several versions are available commercially.
Is Chutney a relish or vice versa?
In an article on Masterclass.com they state, “Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit”
The article also offers 6 recipes that show the delicious range of flavor possibilities: Tomato Chutney, Mango Chutney, Mint Chutney, Tamarind Chutney, Green Chutney, and Peanut Chutney. You can read the Master Class article yourself: What Is Chutney and 6 Easy Chutney Recipes.
USES FOR CHUTNEY
From a variety of online sources (see links below) I’ve created a list of possible uses for chutney. The list isn’t in any particular order and by no means it is exhaustive, but they are all possibilities that caught my eye. Enjoy exploring!
Of course the traditional use of as an accompaniment to Indian, Thai, and other curries
Incorporated with sour cream or Greek yogurt for a vegetable dip
Serve with cheese, cured meats, and vegetables on an appetizer plate
Puree and mix with a good oil or regular yogurt for a salad dressing
Use as a spread on sandwiches. Particular good on grilled cheese
Serve alongside pork, beef, veal, chicken, lamb, grilled sausages
Mix it with ground meat for burgers or incorporate into sausages
Puree and use it to glaze roasted sweet potatoes or butternut squash.
Add to chicken salad
Spread over a block of cream or goat cheese as a appetizer
Bake with a Camembert or Brie.
Incorporate into sausage roll, meat or vegetable dumplings, perogies, Dim Sum
Add to a casserole to give the sauce a kick
Add to stuffing for turkey
And an really unusual one,serve a dollop on rich vanilla ice cream
10 Ways to Eat Chutney from Myrtle's Kitchen
Sixteen Ways to Eat Chutney and Relish from Jackie Gordon
Posted on 5.28.20
There are a lot of unanswered questions about Covid-19: how
it is transmitted, how it triggers illness, why severity varies. A common theme
among scientists is that they are continuing to learn more every day. The virus
attacks the respiratory system and is transmitted via those parts of your body
directly related to it. Can the Coronavirus
be transmitted through food? It is not
generally thought so.##
Posted April 3, 2020
In our previous post on preserving eggs, Hal Meng (CFPA Executive Director) suggested that the best solution is freezing fresh eggs. Fresh Eggs will freeze just fine.
Frozen Eggs: The Incredible Egg has an downloadable Eggcyclopedia
https://www.incredibleegg.org/eggcyclopedia/f/freezing-eggs/
Eggs can be frozen
whole, as whites, or yolks only and in various sizes and forms including as
crustless quiches. The following are highlights excerpted from Eggcyclopedia.
Storage: In a home freezer, you can freeze eggs for up to one
year. When you’re ready to use frozen eggs, thaw them overnight in the
refrigerator or under running cold water. Use egg yolks or whole eggs as soon
as they’re thawed. Thawed egg whites will beat to better volume if you allow
them to sit at room temperature for about 30 minutes. Use thawed frozen eggs
only in dishes that are thoroughly cooked.
Posted March 31, 2020
Besides toilet paper, hand sanitizer, and bottled water one
of the items that disappeared from the shelves are eggs. This could be
hoarding, a run up to the spring holidays, or the combination of both. Since
they are now scarce no matter what the reason we'd like to share some
information and practice that can help you bridge the gap between availability.
Dehydrated Eggs
Commercially prepared and canned
Pros:
- Production must meet high standards
- Unopened can last 5 - 10 years
- Unused can be repackaged and stored.
- Comes in whole eggs, whites, or yolks only
Cons:
- Doesn’t taste exactly like fresh eggs
- Only works as an ingredient in recipes or scrambled
eggs
- Expensive
Dehydrated Eggs prepared
and package at home
Pros:
- Pretty much the same as commercial although they
suggest only keeping for 2 years and storing the powder in the freezer
- Less expensive
Cons:
- Dehydrating high protein items like meat, eggs, and
dairy takes a lot of care for food safety
- Labor intensive
- Suggested that the powder is stored in freezer
Pickled Eggs
Hal has done it, and he shares that they are
certainly pickled, and slightly rubbery. The National Center
"After making the eggs, the eggs require some
time to season (i.e., pick up the flavors from the pickling brine). Keep them
refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually
allowed for seasoning to occur. Medium or large eggs may require 2 to 4
weeks to become well seasoned. Use the eggs within 3 to 4 months for best
quality."
https://nchfp.uga.edu/how/can_06/pickled_eggs.html
Pros:
- Inexpensive and easy to make
- Make a good ingredient in a tuna or potato salad
Cons:
- A little rubbery, and pickle flavor can
be strong
- Are not shelf stable, must be kept in refrigerator
Hal suggests that the best solution is freezing the
fresh eggs. YES, Fresh Eggs will freeze just fine.
Frozen Eggs: The Incredible Egg has an downloadable
“Eggcyclopedia”
https://www.incredibleegg.org/eggcyclopedia/f/freezing-eggs/
In our next post, we will continue this subject,
providing more information on freezing eggs, including some great recipes. Stay
Tuned!
##
Posted March 25, 2020 ~ Water, Water, Anywhere?
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