Serves 4
1 cup chopped onion
In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes.
1 clove minced garlic
Add and sauté until fragrant, about 1 minute.
4 cups butternut squash – peeled, seeded, and cut into ½ inch pieces
Add and stir to coat.
½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
4 cups water or broth
1 cup orzo
While squash cooks bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.
½ cup Parmesan cheese – freshly grated
2 tablespoons fresh sage – chopped
Stir in. salt and pepper to tastes.
Alison Froese-Stoddard, Winnipeg, Manitoba
From: Simply in Season
Showing posts with label newsletter 22. Show all posts
Showing posts with label newsletter 22. Show all posts
Tuesday, March 30, 2010
Venison Broccoli Pasta Salad
Just in time for deer season
Serves 2-3
¼ cup water
¼ cup soy sauce
1 clove minced garlic
1 ½ teaspoons sugar
½ teaspoon ginger root – peeled and minced
¼ teaspoon ground red pepper
Combine in a small saucepan and cook until about half of the liquid evaporates
1 ½ teaspoons sesame oil
Add to sauce and stir. Set aside
½ pound venison or beef tenderloin (cut ¾-inch thick)
Sprinkle with coarsely ground pepper. Grill on both sides until medium done. Slice thinly and add meat to sauce. Refrigerate 1 hour or more.
¼ pound linguine – cooked and cooled
2 cups broccoli florets – blanched and cooled
When ready to serve, mix together with the meat and sauce. Garnish with 1 tablespoon chopped onion and 1 tablespoon toasted sesame seeds.
Mary Beth Lind, Harman, West Virginia
From: Simply in Season
Serves 2-3
¼ cup water
¼ cup soy sauce
1 clove minced garlic
1 ½ teaspoons sugar
½ teaspoon ginger root – peeled and minced
¼ teaspoon ground red pepper
Combine in a small saucepan and cook until about half of the liquid evaporates
1 ½ teaspoons sesame oil
Add to sauce and stir. Set aside
½ pound venison or beef tenderloin (cut ¾-inch thick)
Sprinkle with coarsely ground pepper. Grill on both sides until medium done. Slice thinly and add meat to sauce. Refrigerate 1 hour or more.
¼ pound linguine – cooked and cooled
2 cups broccoli florets – blanched and cooled
When ready to serve, mix together with the meat and sauce. Garnish with 1 tablespoon chopped onion and 1 tablespoon toasted sesame seeds.
Mary Beth Lind, Harman, West Virginia
From: Simply in Season
Chard Utopia
From: Simply in Season
Spanakopita – chard style
Serves 8-10
2 cups minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
In a large frypan sauté together in 1 tablespoon olive oil for 5 min
2 ½ pounds Swiss chard
Stem and finely chop it, add to frypan and cook until wilted
4-6 cloves minced garlic
1 tablespoon flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. remove from heat.
2 cups crumbled feta cheese
1 cup cottage cheese
Pepper to taste
Mix in.
1 pound frozen phyllo pastry sheets – thawed
Place a sheet of phyllo in an oiled 9x13-inch pan. Brush or lightly spray sheet with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and back uncovered in preheated oven at 375F until golden and crispy, 45 minutes.
Spanakopita – chard style
Serves 8-10
2 cups minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
In a large frypan sauté together in 1 tablespoon olive oil for 5 min
2 ½ pounds Swiss chard
Stem and finely chop it, add to frypan and cook until wilted
4-6 cloves minced garlic
1 tablespoon flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. remove from heat.
2 cups crumbled feta cheese
1 cup cottage cheese
Pepper to taste
Mix in.
1 pound frozen phyllo pastry sheets – thawed
Place a sheet of phyllo in an oiled 9x13-inch pan. Brush or lightly spray sheet with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and back uncovered in preheated oven at 375F until golden and crispy, 45 minutes.
How to harvest Black Walnuts
http://www.wikihow.com/Harvest-Black-Walnuts
1. Collect the nuts that have fallen. Some walnut trees are very tall so picking them off the branches is out of the question. Plus, picking them can sometimes damage the tree limbs, so just wait for them to fall and gather them up. Be sure to wear heavy duty rubber gloves as the cheap disposables will not work.
2. Get the green hull off of the walnut. As black walnuts ripen, the husk changes from solid green to yellowish green. Walnut juice leaves a dark stain, so wear gloves or use tongs when you handle unhusked walnuts. Press on the skin of the walnut with your thumb; ripe nuts will show an indentation. Removal can be done by just taking a small jack knife and cutting around the hull and peeling off, or you can lay them on the driveway and run over them with your car! It often is just as easy to roll them under your foot until the hull is cracked open, pick them up and peel the hull off. For an easy way to separate the hulls, put them in water. The hulls float, the nuts don't.
3. Dispose of the hull in a garbage bag or place somewhere in a pile in your yard to decompose. Do not place them in your compost pile as it is uncertain what they could do if used on a garden for food. The stain on them is pretty pungent and strong.
4. Lay out your brown hard shell nut to dry. You can lay them out on a layer of newspapers to dry for a few days or longer. Some people leave them for much longer. The dryer the nut, the easier the nut meat is to remove. You also can store them in the shell in a dry, squirrel proof area. Do not lay them out where the squirrels can find them. They will take every one they can.
5. To crack open your nuts you can use a hammer or a vise. The vise does not do as much damage to the walnut meat inside. This part can be a bit tricky and can take some time. If you don't have time on your hands you will not like doing the harvesting of these nuts. You cannot be in a hurry in this step or you will damage the nut meat.
6. Pull the nut meat out. If you can and if it is stubborn, you can use a commercial nut pick (usually can buy these and the nutcracker around holiday season in grocery stores or any time of the year in cooking supply stores). If you are just using the nuts for a black walnut cake, it does not matter if they are broken up badly. This is perfect for the cake.
7. Dispose of the nut shell in whatever manner you prefer. Remember these things are really hard and can be sharp so don't leave them where someone can step on them.
8. Eat the nut fresh or save for later. Some species of walnut trees have different flavors. Some are stronger than others.
1. Collect the nuts that have fallen. Some walnut trees are very tall so picking them off the branches is out of the question. Plus, picking them can sometimes damage the tree limbs, so just wait for them to fall and gather them up. Be sure to wear heavy duty rubber gloves as the cheap disposables will not work.
2. Get the green hull off of the walnut. As black walnuts ripen, the husk changes from solid green to yellowish green. Walnut juice leaves a dark stain, so wear gloves or use tongs when you handle unhusked walnuts. Press on the skin of the walnut with your thumb; ripe nuts will show an indentation. Removal can be done by just taking a small jack knife and cutting around the hull and peeling off, or you can lay them on the driveway and run over them with your car! It often is just as easy to roll them under your foot until the hull is cracked open, pick them up and peel the hull off. For an easy way to separate the hulls, put them in water. The hulls float, the nuts don't.
3. Dispose of the hull in a garbage bag or place somewhere in a pile in your yard to decompose. Do not place them in your compost pile as it is uncertain what they could do if used on a garden for food. The stain on them is pretty pungent and strong.
4. Lay out your brown hard shell nut to dry. You can lay them out on a layer of newspapers to dry for a few days or longer. Some people leave them for much longer. The dryer the nut, the easier the nut meat is to remove. You also can store them in the shell in a dry, squirrel proof area. Do not lay them out where the squirrels can find them. They will take every one they can.
5. To crack open your nuts you can use a hammer or a vise. The vise does not do as much damage to the walnut meat inside. This part can be a bit tricky and can take some time. If you don't have time on your hands you will not like doing the harvesting of these nuts. You cannot be in a hurry in this step or you will damage the nut meat.
6. Pull the nut meat out. If you can and if it is stubborn, you can use a commercial nut pick (usually can buy these and the nutcracker around holiday season in grocery stores or any time of the year in cooking supply stores). If you are just using the nuts for a black walnut cake, it does not matter if they are broken up badly. This is perfect for the cake.
7. Dispose of the nut shell in whatever manner you prefer. Remember these things are really hard and can be sharp so don't leave them where someone can step on them.
8. Eat the nut fresh or save for later. Some species of walnut trees have different flavors. Some are stronger than others.
I think winter is coming . . .
by megan rulli
1. the days are getting shorter, that embrace of darkness catching up to the sun
2. waking up with the ole sniffles
3. maples are blazing red and my footsteps kick leaves out the way
4. migrating birds and season shifting winds mark humanity’s gravity trap
5. daylight savings time is late, as usual
6. the phillies are in the playoffs
7. my mother’s shrill yell brings the Steelers’ victories
8. the fall fruit is dropping from the trees, the grapes are being picked
9. a young child recently related, “the groundhog says he’s not going to stop eating the vegetables, he doesn’t care that he stinks, and there’s going to be six more weeks of winter”
10. the weeds are going to seed - and the bees fly slowly
11. jack frost . . . creeps, a fain whiff of his scent in the air on those crispiest of morns
12. winter, why not?
1. the days are getting shorter, that embrace of darkness catching up to the sun
2. waking up with the ole sniffles
3. maples are blazing red and my footsteps kick leaves out the way
4. migrating birds and season shifting winds mark humanity’s gravity trap
5. daylight savings time is late, as usual
6. the phillies are in the playoffs
7. my mother’s shrill yell brings the Steelers’ victories
8. the fall fruit is dropping from the trees, the grapes are being picked
9. a young child recently related, “the groundhog says he’s not going to stop eating the vegetables, he doesn’t care that he stinks, and there’s going to be six more weeks of winter”
10. the weeds are going to seed - and the bees fly slowly
11. jack frost . . . creeps, a fain whiff of his scent in the air on those crispiest of morns
12. winter, why not?
Weird Bird by Shel Silverstein
Birds are flyin' south for winter.
Here's the Weird-Bird headin' north,
Wings a-flappin', beak a-chatterin',
Cold head bobbin' back 'n' forth.
He says, "It's not that I like ice
Or freezin' winds and snowy ground.
It's just sometimes it's kind of nice
To be the only bird in town."
Here's the Weird-Bird headin' north,
Wings a-flappin', beak a-chatterin',
Cold head bobbin' back 'n' forth.
He says, "It's not that I like ice
Or freezin' winds and snowy ground.
It's just sometimes it's kind of nice
To be the only bird in town."
Wild Geese by Mary Oliver
You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.
Indian Summer – These are the days when birds come back- by Emily Dickinson
These are the days when birds come back,
A very few, a bird or two,
To take a backward look.
These are the days when skies put on
The old, old sophistries of June, --
A blue and gold mistake.
Oh, fraud that cannot cheat the bee,
Almost thy plausibility
Induces my belief,
Till ranks of seeds their witness bear,
And softly through the altered air
Hurries a timid leaf!
Oh, sacrament of summer days,
Oh, last communion in the haze,
Permit a child to join,
Thy sacred emblems to partake,
Thy consecrated bread to break,
Taste thine immortal wine!
A very few, a bird or two,
To take a backward look.
These are the days when skies put on
The old, old sophistries of June, --
A blue and gold mistake.
Oh, fraud that cannot cheat the bee,
Almost thy plausibility
Induces my belief,
Till ranks of seeds their witness bear,
And softly through the altered air
Hurries a timid leaf!
Oh, sacrament of summer days,
Oh, last communion in the haze,
Permit a child to join,
Thy sacred emblems to partake,
Thy consecrated bread to break,
Taste thine immortal wine!
On Natural Farming: A Book Review
By Megan Rulli
One Straw Revolution:
An Introduction to Natural Farming
Masanobu Fukuoka
I recommend this book to anyone who believes in nature’s bounty.
One Straw Revolution is a modest installment which is aimed at challenging some of agriculture’s (organic and conventional alike) most fundamental assumptions. Fukuoka was an agricultural researcher in Japan for many years, but was unsatisfied with the laboratory setting as a starting point for applicable farming knowledge. He left and has dedicated over thirty years developing a technique of farming which requires the least amount of inputs – from farmers and the land alike. He contends that scientists, their research, and their resulting published conclusions, are limited by the scientific method which can only look at one variable at a time – in contrast, in the natural world there are infinite and unique factors which unite in the form of living crops. Fukuoka gracefully explores such natural truths as the interconnectivity and basic goal of fertility in life’s forms.
Beyond this point, Fukuoka advocates what he terms natural farming, or do-nothing farming. The remarkable simplicity of Fukuoka’s methods invokes that ancient human intuition to eat simply and in season, to look around at what is growing and incorporate it into your life. Within this text he delineates radically simple agricultural and food diet techniques, with an air of zen or other eastern philosophy that will describe details one moment and the next urge the reader to throw out the discoveries of the rational mind. Images of nothingness abound.
Without digging in deeply, I will recount here and end with his four principles of natural farming. The first is NO CULTIVATION, secondly NO CHEMICAL FERTILIZER OR PREPARED COMPOST, third NO WEEDING BY TILLAGE OR HERBICIDES, and finally NO DEPENDENCE ON CHEMICALS. This book is simple and challenging, shallow and deep – read it, and let’s have some discourse.
One Straw Revolution:
An Introduction to Natural Farming
Masanobu Fukuoka
I recommend this book to anyone who believes in nature’s bounty.
One Straw Revolution is a modest installment which is aimed at challenging some of agriculture’s (organic and conventional alike) most fundamental assumptions. Fukuoka was an agricultural researcher in Japan for many years, but was unsatisfied with the laboratory setting as a starting point for applicable farming knowledge. He left and has dedicated over thirty years developing a technique of farming which requires the least amount of inputs – from farmers and the land alike. He contends that scientists, their research, and their resulting published conclusions, are limited by the scientific method which can only look at one variable at a time – in contrast, in the natural world there are infinite and unique factors which unite in the form of living crops. Fukuoka gracefully explores such natural truths as the interconnectivity and basic goal of fertility in life’s forms.
Beyond this point, Fukuoka advocates what he terms natural farming, or do-nothing farming. The remarkable simplicity of Fukuoka’s methods invokes that ancient human intuition to eat simply and in season, to look around at what is growing and incorporate it into your life. Within this text he delineates radically simple agricultural and food diet techniques, with an air of zen or other eastern philosophy that will describe details one moment and the next urge the reader to throw out the discoveries of the rational mind. Images of nothingness abound.
Without digging in deeply, I will recount here and end with his four principles of natural farming. The first is NO CULTIVATION, secondly NO CHEMICAL FERTILIZER OR PREPARED COMPOST, third NO WEEDING BY TILLAGE OR HERBICIDES, and finally NO DEPENDENCE ON CHEMICALS. This book is simple and challenging, shallow and deep – read it, and let’s have some discourse.
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