Tag Archives: autumn

Chutney, Chutney, Bang, Bang

I’m in love.  With chutney’s that is.  These are marvels of Indian cuisine.  Indian chutney;s vary widely from region to region.  Chutney is a combination of sugar (sweetness) and vinegar (acidity) and is the hallmark of preserved chutneys.  This week I made Asian Pear and Dried Cherry Chutney.  We have 20 Asian pear trees on our farm.  We chose these fruit trees as they are the one fruit tree that you can grow without chemical sprays; and this is largely true if you can get past the slight imperfections on the surface of the skin.  We certainly can, as well as many of our customers.

We have two varieties of Asian pears, Shinsui and Shinseiki.  I used Shinsui for this chutney.  It is medium in size, firm even when cooked, and both juicy and aromatic.  I love this chutney so much I was drinking the juice.  Wow.  Think chicken, duck or pork.  It is easily preserved in a water bath canning system and makes a great holiday gift.

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ASIAN PEAR AND DRIED CHERRY CHUTNEY

INGREDIENTS:

  • 4 heaping cups Asian pears, peeled, cored and coarsely chopped
  • 1 1/2 cup packed light brown sugar
  • 1 cup apple cider vinegar (I use Braggs)
  • 2 tablespoons minced fresh gingerroot
  • 1 teaspoon hot ground curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

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DIRECTIONS:

  1. In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce heat; simmer, uncover, 40-45 minutes or until slightly thickened and pears are tender, stirring occasionally.

2.  Fill sterilized 4 oz or 8 oz canning jars, leaving 1/2 inch head space.  Process in                    water bath for 15 minutes.

Yield: 8-4 oz or 4 8 oz mason jars

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“Autumn shows us how beautiful it is to let things go.”  –unknown

Autumn Leaves

It is cool and has been pouring since yesterday evening, with no sign of letting up anytime soon.  The vantage point from my desk is perfect for watching both weather and nature.  The current on the lake is from the north, and with each puff of breeze, leaves are letting go and baptizing the ground.  It is gray, and natural to turn inward; checking in on one’s feelings, hopes and dreams.

My personality is one of deep feeling.  I emote.  As a recovering DQ, you never have to guess where I’m coming from, because I will tell you, without hesitation.  I do better with small groups of like-minded people, who understand my straight forward presence.  I occasionally offend people with a perceived ‘bluntness’; yet this has been a trait that I have fought hard to adopt.  I was raised in a family that children were to be seen and not heard, leaving me with a feeling of invisibility that lasted well into my 30’s.  Harmony trumped truth in any social situation, regardless of my internal screaming.  Change is hard.

Although many people see me as strong and opinionated, I am also open-hearted, cry easily and rail against injustice, both real or perceived.  I accept that I will always be a work in progress, willing to love and be loved.  Cooking for others is my most sincere form of love.  Nourishment comes in many forms; a kind word, a compliment, or the warmth of a hug.  May we rely on each other for small gifts that are shared openly.  During this season of letting go, may I shed what no longer serves me.

STUFFED ACORN SQUASH

INGREDIENTS:

  • 2 large acorn squash (I like the Carnival variety)
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup wild rice
  • 3 cups water
  • 1 medium onion, chopped fine
  • 3 cups loosely packed, chopped greens (kale, Swiss chard or beet greens)
  • 3/4 cup almond slivers, toasted
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup fresh parsley, chopped for garnish (optional)

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DIRECTIONS:

  1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle.  Scoop out the seeds.  Place the squash cut side up on a rimmed baking sheet lined with parchment paper.  Brush halves with 1 tablespoon olive oil.  Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
  2. Meanwhile, place wild rice and water in heavy medium size pot.  Bring to a boil, then cover and turn down to a simmer.  Cook for 30 minutes to one hour, or until rice splits open and is tender.  This will be determined by the freshness of your rice.  Drain in wire colander and set aside.
  3. In a medium non-stick skillet over medium-high heat, add 1 tablespoon olive oil and chopped onions.  Saute until onions are translucent.   Add chopped greens of your choice and continue cooking until greens are wilted.  Add almonds and dried cherries or cranberries, along with drained wild rice and combine.
  4. Fill each half of squash with filling, and place baking sheet back in oven for an additional 10 minutes.  Any leftover stuffing can be refrigerated and eaten as is or spooned over a salad.  Serve hot with fresh chopped parsley as garnish.

Serves: 4

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“Listen! The wind is rising, and the air is wild with leaves,
We have had our summer evenings, now for October eves!”
― Humbert Wolfe

Can’t Beet It!

When I first came to the farm and was getting my sea-legs, I did not like beets.  In fact I’ve never liked beets. When I saw dozens of 100 foot rows planted, I remember asking Val, “Is there really a call for this many beets?”  I soon learned that beets are one of our most popular crops.  I also learned that when you grow food without chemicals, it directly affects the flavor of those vegetables.  You have an opportunity to find how they genuinely taste, which is often incredibly sweet.  Over time, with Val’s encouragement, I learned to not only like beets, but love them!  Now I pickle them, roast them and put them in soups.  When the weather cools off, soups come front and center.  After making borscht for several years with red beets, I began to wonder if it would work with our beautiful golden beets.  Slightly milder in flavor, I knew they would match up equally well with our carrots, onions, potatoes and dill.  It’s a wonderfully satisfying soup.

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Golden Beet Borscht:

  • 4 cups golden beets with greens, peeled and diced, greens reserved and cut into thin ribbons
  • 2 cups red-skinned potatoes, scrubbed and diced
  • 1 1/2 cups yellow onions, chopped
  • 1 1/2 cups carrots, scrubbed and sliced in disks about 1/2 inch
  • 1 cup celery, chopped
  • 2 cloves garlic, sliced thinly
  • 1 bay leaf
  • 1 cup fresh dill, chopped
  • 1/2 tsp. fennel seeds
  • 4 cups organic or homemade chicken or vegetable stock
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. olive oil

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  1.  In a large Dutch oven or soup pot, saute the garlic and onions with the olive oil on medium-high until softened.  Add the remaining vegetables and continue to cook for 5 minutes.
  2. Add the fennel seed, dill, bay leaf, and stock.  Bring to a boil, then simmer until vegetables are soft.  About 15 minutes.
  3. Ribbon the beet greens and add half to soup.
  4. Add the salt, pepper and apple cider vinegar.  Taste and adjust seasoning to your preference.
  5. Ladle into bowls, top with additional beet greens and a dollop of Greek yogurt.

Serves 4

Warm and inviting golden beet borscht

 

“I live on good soup, not on fine words.”   ……Moliere

 

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