Bacon Jam

Bacon Jam

Recipe from the Cooking School at Jungle Jim's

The picture shows a double batch. I had to, otherwise it would have been even harder to give any away for Christmas gifts :)

Warning, this is a lengthy undertaking, and your house will smell of bacon and love no matter whether you remember to turn on the exhaust fan or not (especially this time of year).

Mmmmm, bacon!

1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces (applewood smoked)

2 medium onions, small dice

3 garlic cloves, smashed, rough chop

1 teaspoon chopped chipotle pepper in adobo sauce

1/2 teaspoon ground black pepper

1/2 cup cider vinegar

1/2 cup packed dark brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee or beef broth

In a large skillet, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 15 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet; add onions and garlic and cook until onions are translucent, about 5 minutes. Add chipotle pepper, black pepper, vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon. Add bacon and stir to combine.

Transfer mixture to a large saucepan and simmer, uncovered, over low heat, stirring occasionally, for about 1-1/2 hours until liquid is thick and syrupy. Transfer to a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.

Makes about 2-1/4 cups

Warm up slightly to serve on crackers or crostini.

More Fall Color

Suddenly the fall color is really starting to pop. I love the variety just in my yard. The colors change over time, just as the same plants bloom or leaf out over time in the spring. Keeps life interesting.

Crepe Myrtle

Crepe Myrtle

Crepe Myrtle

Sweet Gum

Sweet Gum

And the Knock Out Roses just keep blooming. Love them. They don't have the fullness of regular roses, which is no big deal from a bit of distance. Nor do they have the scent, but not being a big fan of the rose perfume, I'm okay with that. The yellow ones do have a bit of scent, and those are the only ones the deer bother, so that makes the knock outs even more appealing here in deer central.

Meanwhile, hockey is back and it is sweatshirt weather. I am a happy camper :)

Cilantro Lover's Guacamole

I do not care for avocados or typical guacamole, but I LOVE this recipe. Made today with fresh cilantro from Gorman Heritage Farm. Yum :) If you do not like cilantro, you will hate it--You have been warned.

 

1 ripe avocado
1 bunch fresh cilantro, washed, dried well, and chopped
1/2 - 1 clove garlic, minced
1 jalapeno, diced fine
juice of 1/2 lime (or more to taste)
kosher salt

Cut avocado in half, discard seed, scoop out flesh and put in mixing bowl. Mash the avocado with a fork. (Or, if you have a potato ricer, it will do quick work of mashing the avocado!) Mix in the cilantro, garlic, and jalapeno. Mix in the lime juice and 1/2 teaspoon salt. Taste and adjust salt and lime juice if desired. A bit of cayenne may also be added, if you want it spicier!

Fall Color 2012

Things have been a bit crazy for me lately, but Mother Nature just keeps on doing her thing outside. September had extra rain, but it doesn't make up for the drought and the extra hot summer. The veggies just didn't do so well this year. It didn't help that I didn't thin out the tomato plants enough, either. And the excessive heat kept the melons and summer squash from setting fruit. And the squash bugs got into the zucchini halfway through the season, so I only had a few. And, never enough time to tend the gardens properly. Maybe my next job will allow more summer evenings to do better next year.... Again, I am thankful that I don't rely on my own garden for much to eat!

Unfortunately, the CSA had a very rough year, too. So much so that they are not doing it next year. Makes me sad. Perhaps I'll find another one.

But, the fall color is looking good. See some pix below. I love asters instead of mums -- the asters come back every year. While I'm not a huge fan of sedums, they came with the house and they are so hardy. This is my favorite time of year with them, as they turn a beautiful pink in late summer then deeper pink into the fall. Bees love them too.

Planted a second crop of peas back in August, and they are coming along well. The weather has cooled off quickly, but they like it that way.

Asters and Cotoneaster berries

blueberry bush

sedum

sedum

early September - lighter pink, with bees

tree??? - one from Arbor Day Foundation, don't remember what it is!

peas on the way

Colcannon

Colcannon is an Irish classic. Like any classic, there are plenty of variations on the theme. A surprise treat was traditionally hidden in the dish - often a coin. This is my go-to version. No coins here, though, safety first!

2-3 pounds potatoes, peeled and cut into even chunks
1 small head cabbage, sliced fairly fine (or use a bag of slaw mix)
3/4 - 1 1/4 cups milk, heated, but not boiling
6 Tbls butter, cut into slices or bits
salt and pepper

Cook the potatoes in salted water until just tender. Remove the potatoes from the water, then add the sliced cabbage. Cook cabbage about 4-5 minutes or until just tender. Drain cabbage well.
Mash potatoes. Mash in butter, then hot milk to desired consistency. Add salt and pepper to taste. Mix in cabbage. Check for seasoning again.
Serve hot! (Refrigerate leftovers. Reheats well.)

Note: I use my pasta pot to cook. First, cook the potatoes in the pasta basket. Then, cook the cabbage in the smaller steamer basket. Dump out all the water after cooking the potatoes and cabbage, return the potatoes to the warm pot to mash. No extra bowl to wash!

Potatoes and cabbage from Gravel Knolls Farm.



Blue Cheese-Stuffed Summer Squash

I got a most wonderful book last year called From Garden to Plate from Better Homes and Gardens books. It provides thorough descriptions of various vegetables, herbs, and fruits across the harvest seasons. Each section discusses best varieties for the home garden, how to grow and care for the plants, what to look for at harvest, and some recipes.

This squash recipe has become one of my go-to favorites. It is very versatile.

4 medium summer squash or zucchini
4 oz Neufchatel (lite cream cheese), softened
1/2 c shredded carrot
1/3 c crumbled blue cheese
1/3 c thinly sliced green onions
1/3 c fine dry bread crumbs (I use panko)
1/4 c fat-free or light sour cream
1/8 tsp fresh ground black pepper
2 Tbls chopped walnuts

Preheat oven to 400. Spray baking dish with nonstick spray or spread a thin coating of oil.

Halve the squashes lengthwise and scoop out seeds. (I use a melon baller, but you can use a spoon if you don't have a melon baller.) Leave a shell about 1/4 inch thick. Place squash halves, cut side down, in baking dish and bake, uncovered, about 10 minutes. Remove from oven and turn the squash halves over.

Meanwhile, for filling, stir together cream cheese, carrot, blue cheese, green onions, 1/4 bread crumbs, sour cream, and pepper. (Mixture will be stiff.)

Spoon filling evenly into squash halves. Top with walnuts and remaining breadcrumbs. Bake, uncovered, 10 minutes or until squashes are tender and filling is heated through. Makes 8 servings.

You can substitute different cheeses or nuts, add in other or more veggies, stir in some fresh herbs, mix in a little bacon, etc.

I think I am reluctant to carve the squashes to a one-quarter inch thickness and lose that much flesh, so I find they do take a little longer to bake--up to an additional 10 minutes depending on how soft you like them.

I have not tried to make this on the grill, but it probably would work. I would give the empty squash halves more of a head start before stuffing, I think. And probably put them in a basket once stuffed. Just in case!

This is a quick and easy (and healthy!) summer meal for me. I usually make a half recipe. The leftovers reheat just fine for lunch in the next few days. It could be a nice side dish for company, too!

Mulch 2012

Amazing what a difference mulch can make. The guys edged the beds before adding the mulch, making for a more finished look. I should have had this done a month ago!



 



Before I had the mulch brought in, I spent a few weeks killing and pulling weeds in each of these beds, so I think I did my share of the heavy lifting! But, that was enough. I am happy to keep my favorite Springdale small business busy during this summer's drought period with a special project.

Elsewhere in the yard...

This is the first time I can remember seeing nuts form on my hazelnut plants. I picked up what I think were a few hazelnuts last year, but did not pick any from the bushes.


 
Finally settled on a location for my witch hazel tree (no relation to the hazelnut bushes!). This is where I lost my beautiful cotoneaster last year. I have given the witch hazel as much protection as I could to help it get settled, with a wire cage and rubber mulch tree ring. Hoping it makes friends with the barberries.

Zinnias are in bloom in the hummingbird garden!

Roasted Potatoes Plus

Roasted Potatoes Plus

I've been making this for several years. A friend showed me how to make something similar, and it lends itself to endless variations based on your taste and what you have on hand. The original used a tablespoon or so of tomato paste. I've used ketchup for convenience.

This time, I used some things from the CSA--the garlic and potatoes, along with rosemary from my garden, and onions and carrots from the grocery store. You can also include green beans, asparagus, or other fairly firm veggies. Amounts of all vegetables can be varied to your liking. I like rosemary, but it is not necessary. Leave it out if you don't like it. You can add a different herb towards the end of cooking time, or none at all, it is totally optional.

The roasting gives everything a carmelized and nutty flavor. The garlic becomes sweet, soft, and spreadable. Leftovers keep and reheat well. I have even added cooked chicken to make a one dish meal.



In this pan:

• Yukon Gold potatoes, cut into chunks
• small baby carrots or regular carrots cut into bite-size pieces
• yellow onion, cut into eighths
• 1 head garlic, separated into cloves, cloves peeled
• olive oil
• ketchup
• balsamic vinegar
• salt and pepper
• fresh rosemary sprigs to taste

Add prepared veggies to the 9x13 roasting pan. Add a healthy splash of olive oil and stir to coat everything. Next, a good squirt of ketchup and a drizzle of balsamic vinegar. Sprinkle with kosher salt and fresh ground pepper. Stir again. Roast uncovered at 425F. Stir after 30 minutes and add rosemary sprigs. Roast another 20-30 minutes, or until vegetables are desired tenderness.

Enjoy!

Summer Flowers

Many summer flowers are still on the way, while some are in bloom already.

I have added one or two hydrangeas to the patch each year. One blue among all the pink--no idea why!

A mix of perennials and annuals in the hummingbird garden. The butterfly bush seems to be doing well there. I really hope I've found the right location for it this time, after two earlier failed attempts to have one in my yard. Cosmos and zinnias are up and getting ready to bloom, if they can hold their ground against the morning glories that are trying their best to take over the entire planet.

 

 

I do love cranesbills. They seem to survive no matter what tries to eat them down to the ground time after time.

And, of course, my namesake :)

Mediterranean Pasta

I started with this recipe from Kraft, but I made several substitutions based on what I had on hand. Instead of spinach, I had fresh Swiss chard from my CSA share from Gravel Knolls Farm. [Did you know that if you cut out the main rib and slice it up, you can saute it until tender and it is yummy?] Along with the chopped chard ribs, I sauteed chopped garlic scapes (from the Farm), a diced red bell pepper, a couple of sliced carrots (from the Farm), and a diced onion. Once everything was tender, I added a small can of diced tomatoes and the chopped chard leaves. I prepared the pasta according to the recipe with the light version of the cooking creme. Crumbled feta sprinkled liberally on top. I think it came out great! I've been eating it warm, but I guess it would be okay chilled, too.

Chocolate Peanut Butter Pie with Bacon

Yes, bacon. You can see the picture and recipe here. Mine looked much like that, except that the crust sagged a bit. From the stars, I think. I can fix that next time.

I have tried chocolate-covered bacon. It was okay, but not something I would seek out again. But, for some reason, this sounded good.

It was. Yummy, yummy. There was general agreement that the bananas were an unnecessary distraction. Next time, no bananas (apologies to Elvis), more bacon, and I'm thinking some mini chocolate chips in the peanut-butter filling.

I am going to win the office bake-off this year :)

Herb Spiral - My Next Project

The idea of an herb spiral is to lay out an herb garden in a relatively compact space that includes microclimates adapted to each herb. The spiral shape also decreases in height from center to edge, impacting the exposure to water, sun, and wind. I saw some of these on a trip to Cleveland a while back and have been thinking about adding one to my yard ever since.

There are plenty of how-to guides on the web:

Center for Alternative Technology - lots of good info in this tipsheet
Neutral Existence - video, too
Garden Organic - pdf with nice pictures
Hip Chick Digs - review of how the author's has worked out over time
Permaculture Visions - details of which herbs to plant where
TipNut - lots of herb-growing options -scroll to bottom of page for herb spiral info

Now I just need to pick a location and get to work!

Braised Radishes

Looking for a way to use a bounty of radishes from the Farm, I came upon a Cooking Light recipe for Chardonnay-Braised Radishes. The description promised the radishes would mellow and take on a sweetness when braised. I don't have any chardonnay, since it is not one of my favorite wines, so I used vermouth--my go-to white wine for cooking.

The dish looked pretty:

But... I am not sure if it was the substitution of the wine--it has never posed a problem before--but I just did not find the flavors appetizing. Kind of sour. Just generally not pleasing to my palate.

So, I tried to morph some of the leftovers into the next recipe, Radish Vichyssoise. It was worse. A gray, lumpy paste-like soup, with the flavor only minimally improved. I will spare you the sight of it. There is no photo in the cookbook, either.

Lesson learned: Radishes are yummy fresh, chilled, plain or chopped up in a variety of cold salads, but cooking them is not for me.

Next up, a chocolate-peanut butter-bacon pie. I kid you not. I know it has no seasonal produce in it, but I am so intrigued...

Where Did May Go?

Yes, I've been neglecting the blog. But not the gardens! The hummingbird zone has been filled in, the vegetable garden is sprouting, and I have planted a redwood tree.

Hummingbird garden -- red salvia, butterfly bush, snapdragons, weigela, columbine, yellow primroses, morning glories galore, and bee balm plants. Cosmos, zinnias, and delphiniums just sprouting from seed.

Bee balm!

The new vegetable bed.

Assorted beans, summer squash, and zucchini. I think there is one watermelon coming up. Got the special slanted trellis this spring. I am determined to get a watermelon this year! Everything was planted from seed (except one tomato plant) on May 21st, in accord with the direction of the Farmer's Almanac (to plant during the waxing phases of the moon). Tomatoes, chard, carrots, bell peppers, and basil sprouting off to the left of the picture.

For the fencing, I bought several 2' wide trellises and zip-tied pieces of plastic hex-netting to them. My intent is to be able to remove just one or two pieces to weed and harvest. Much more manageable than trying to stake the wire roll fencing around the garden with no good way to get in without taking out have the stakes.

My new dawn redwood. "Tolerates deer," whatever that means! (Fence bit and mulch ring to fend off the lawnmower!)

So Much to Do

Rain on the way, so skipped the gym in favor of working in the yard and garden. What I got done: Planted 20 strawberry plants (once I figured out that there was a rubber band--completely obscured by roots and dirt--holding them together), hooked up the rain barrels, weeded here and there (including quite a few morning glories, leaving plenty to grow and bloom), unhooked the bird bath heater (and cleaned it for summer storage), moved the large bird bath back to its summer home, got the small bird bath out and installed, added to the compost bin, and ran a couple bags of leaves and twigs through the shredder (taking it apart to clean it in the middle--thank you WD-40 and pliers). Also fed the birds, put out the trash (and tossed in the litter the thoughtless passersby had thrown from their cars into my yard), and checked the catch basin covers for leaves that might block the rain and send it into the basement instead of the creek. Just as the rain drops started to fall. Phew!

I did take time to appreciate the knock-out roses, spirea, nine bark (about to bloom), irises (also about to bloom), and peonies (just starting to bloom). Suddenly too dark for pictures, but they will follow soon.

After those efforts, two hours of work, too hungry to cook! I would not make a good farmer. Leftovers it is.

Busy, Busy, Busy

Spring has been warmer than usual (as was the winter), so many things are popping ahead of schedule. Meanwhile, I am trying to get the beds renewed/expanded/reset for the planting season. Our frost free date here is May 15th--less than a month away now!

They say the hummingbirds are in the area. I haven't seen any yet. There is usually a nest in the neighbor's tree nearest my feeder, but that tree is just leafing out. I have the feeder out just in case. Soon, I will start filling the expanded flower bed with things the hummers and butterflies like.

The spring has been much less rainy than last year. I do hope that means my peonies will bloom this year. They are on the way, looking much healthier than last year. And the ants are doing their work to help the flowers open.

More Blooming

'Tis the season for new buds and flowers every day. Lots more daffodils enjoying the break in the rain. Even the forsythia is starting to flower! 70-ish is predicted most of the week, including St. Patrick's Day.

 Primrose in the herb garden...

Sedum -- one of many throughout the yard. The leaves have blown away from this one.

 

Meanwhile, still cleaning up from the winter winds...