Tuesday, July 15, 2014

3 Day Pickles

I love that cucumbers show up at just the same time that dill is in full swing. They were meant to be together. If you love dill pickles but have been intimidated by the large batches that call for exact processing times, this recipe was made for you. These can be made by the jar or in larger quantities. Instead of processing in a canner you simply put these in the fridge and wait. Three.Long.Days. The waiting is the hardest part of the recipe for sure.

Three Day Pickles

2 cups of water
1/3 cups white vinegar
1 heaping tablespoon salt, I used Celtic sea salt
1/2 tablespoon of whole allspice if desired
Place all of the above ingredients in a saucepan and heat until salt is dissolved. 
3-5 cucumbers, depending on size, cut into spears or slices
6 cloves of garlic peeled and left whole
4 small onions, or 1/2 of a larger onion sliced
1 bunch of fresh dill

Sweet peppers, hot peppers, or banana peppers can be added if you have them and they are delicious.

Place garlic and onions in bottom of a quart jar and then add cucumbers. Place dill on top. Pour the brine over the top and if it doesn't cover the cucumbers all of the way, add filtered water until it does. That is it. Now the hard part. Place the jars in the fridge and wait. I will confess that I haven't always waited three days. Once I waited only 23 hours. They were still good, but the extra wait time really helps.  If you make more than one jar, the second will be even better if you wait a week or longer.

  In your share you will find some unusual cucumbers and zucchini. Here are some pics to help you not get confused! If you need ideas for the rest of the items in this weeks share don't forget to look at our past recipes.
Bush Baby Zucchini

White Wonder Cucumbers


Wednesday, June 11, 2014

The Perfect End to the Evening

I wanted to get to this posted so you could have the perfect end to your evening tonight. The strawberries from your share this week are so fresh that they won't last long, but with this recipe you won't have to worry about that. I saw chocolate shortcakes on the cover of Midwest Living when I was in a doctor's office waiting room, but got called in before I could write down the recipe. So I decided I'd have to do it for myself. This is the result. It got two thumbs up from my husband and all five boys who were here to eat it last night. That doesn't happen often. Enjoy!

Perfect Ending Chocolate Strawberry Shortcake

1/3 cup cocoa powder
1 2/3 cups flour 
1/2 cup sugar
1/4 tsp. salt
1 Tbsp baking powder
1 stick of cold butter 
1 egg
2/3 cup milk or half and half
Whipping cream or ice cream if desired
Preheat the oven to 425. Mix all of the dry ingredients and then use a pastry cutter or two knives to cut the stick of butter into the dry ingredients. Combine the milk and egg and add to the flour mixture.  Drop the dough by tablespoonfuls onto a cookie sheet that is lightly greased. Sprinkle sugar very lightly over the top of each shortcake. Bake for 10-12 minutes. While the cakes are baking slice 1 quart of strawberries and then add 3 tbsp sugar. Serve fresh from the oven with the fresh whipped cream or ice cream and the strawberries over the top.


Friday, June 6, 2014

In With the Old, In With the New

Every June I find myself in need of some serious freezer evaluation. It's the time to take stock of what's left from last year's growing season and use it up so I can make room for what will be coming in the current year's season. No matter what there is it always seems to turn itself into an amazing soup. This year is no different. By using some of my frozen stash and adding some of what is in season right now I found a winner!

Hodge Podge Stew

1 quart of frozen corn
1 quart of frozen roasted tomatoes or 1 large can of diced tomatoes
1 quart of frozen green beans 
4 potatoes peeled and chopped
2 c. chopped carrots
4 cups of chopped greens
1 bunch of green onions sliced thin, tops included
 3 garlic cloves finely chopped
4 cups of your favorite stock, I used frozen veggie stock
salt and pepper to taste
I added 2 cups of shredded leftover pork roast from the day before, but you can add whatever meat you like or leave it a veggie only recipe. 

Put everything, yes everything,  in the crock pot and turn it on high. That's it. Really, that's it! You don't even have to thaw anything. Let it cook for 6 hours  and serve with a salad of fresh greens and some crusty bread.  If you don't like to use a crock pot you can put it all in a big soup pot, bring to a boil, reduce heat and let it simmer until everything is ready.

Wednesday, May 7, 2014

It's About Time!

I know, I know, it's been a long winter but we are ready for a great late spring and summer season. It's time for growing, blogging, the Whitley County Farmers Market, and for our first CSA share of the season. This week the market will open on Saturday from 8:00a.m.-12:30p.m

 If you are interested in signing up for our first share of the season please let us know right away by texting 260-229-1421, messaging us at goldwoodgardens@yahoo.com or stopping  by and seeing us at The Farmers Market. 

The first share of the season will run from June 3, 2014 to August 5, 2014.
Pick up is on Tuesdays at the farm from 3-7p.m.

A full share costs 250.00 and a half share costs 150.00.

We will be bringing kale, arugula, tatsoi, pea shoots, and rhubarb to sell at market this week. Limited supply of rhubarb so come early if that is on your list!

We are looking forward to this season. Thanks for supporting Goldwood Gardens.

Tuesday, October 8, 2013

All Ready Roasted, Rustic Style Tomatoes

I love late summer with its end of the season tomatoes, peppers, and onions. They bring with it an urgency to make sure that none of them go to waste. I had bushel baskets on my porch just waiting to be made into something wonderful and this was the result. Like most of my favorites you can adjust the ingredients to suit what you have. You can make enough to use this weekend, or enough to last through the winter.

All you have to do is chop the amount of tomatoes, peppers, onions, garlic, etc, you want to use and place them in the roasting pan of your choice. Sprinkle with salt, I use Celtic sea salt you can use your favorite. Bake uncovered at 250 for 12 hours or overnight. It will cook down and look like this:

This makes the best base for all kinds of recipes. I leave the herbs out until I am ready to use them. That way they can be used in Italian, or Mexican, your favorite chili, or any recipe that calls for tomatoes.  Pizza sauce is a favorite in our house and just wait until I post our Sunday Supper Pasta Sauce that uses these instead of tomato paste. So delicious and a great way to use up the last of your tomatoes before the frost comes in and takes them. If you have an abundance you can measure into freezer bags and have this to use all winter. Try this soup for just one way to  use these.

Sweet Potato and Black Bean Soup

3 cups of roasted tomatoes or 2 cans of canned tomatoes, drained
1 can of black beans drained
2 sweet potatoes cleaned and diced
4 cups of chicken or veggie stock
1 tbsp of chipotle peppers in adobo or 2 tsp ground red pepper

Add all ingredients to your pot and cook until the sweet potatoes are tender. That's it! I served it over wedges of corn bread, you can serve it with whatever your family likes. It is perfect for during Sunday football with a glass of chilled cider. 



Wednesday, October 2, 2013

Apple Pie Smoothie

I love smoothies but usually I stick to greens and fruit. This apple smoothie is my new fall favorite! If you still have lots of apples but are tired of sugary desserts try this. It is full of fiber, probiotics, protein, calcium, and it is just so yummy!

Apple Pie Smoothie

1/2 frozen banana (no peel)
1  apple-I freeze mine but that is optional
1/2 cup whole oats
1/4 cup almonds
1/2 tsp cinnamon if desired
1/2 cup Greek Yogurt-I use Fage 0%
1/2 cup milk-I use almond milk-use more if you like your smoothies thinner
1 handful of chopped greens if desired

Place all ingredients in blender and process until smooth. If your banana or apple isn't frozen you may want to add ice cubes. 

  If you are running out of ideas to do with your apples you can cut, core and freeze them to use in recipes over the winter. You can peel if desired but I leave my on for smoothies. You will want to dip in a lemon juice and water mixture to keep them from turning brown. You will be glad you did  this winter when the fresh apples from Wolfe Orchard are just a memory.

Tuesday, September 3, 2013

All Wrapped Up

I love wraps. Period. End of story. Lettuce wraps, flat bread, tortilla, you name it. If you put anything in a wrap I will eat it. If you are tired of roasting your green beans try them this way. This recipe can be changed to suit whatever veggies you need to use up.

All Wrapped Up Veggie Wrap

Green Beans, ends trimmed and snapped in half
Cherry tomatoes
8 ounces sliced Baby Bella mushrooms or your favorite
1 can chickpeas, drained 
chicken breast if desired-you could easily use leftover chicken for this
1/2 onion sliced
2 garlic cloves finely minced
1/2 cup Italian Dressing of your choice-I used a balsamic vinaigrette
2 tbsp olive oil
Mozzarella Cheese
wrap of your choice-I used Flat Out Wraps 

Put 2 tbsp olive oil in pan and heat over medium heat. Put beans, tomatoes, onions, mushrooms, chickpeas, and garlic in pan and saute. When everything is caramelized and done cooking stir in the salad dressing. Place the flat bread in a pre-heated pan sprayed with oil(I use cast iron)and put cheese of your choice next. Then add the warm veggies and roll. Turn until cheese is melted and wrap is browned on both sides. 

Tuesday, July 16, 2013

Better Than Basic Chicken, Potato, and Green Bean Bake

This recipe is so easy, quick, not exactly exotic, but tastes really good. With a short list of ingredients it saved me this Sunday when I realized at 4 p.m. that I had not planned ahead for dinner. I had not even thought of dinner. I know what your thinking. Dinner comes every day. It should not be a surprise, but sometimes it just sneaks up on me! If you can relate, this recipe is for you. My family liked it so much I made it Monday to take to a friend who just had a baby. My friend who just had surgery is going to get it on Wednesday. Who knows, I may find someone to take it to on Friday just to round the week out.

Better Than Basic Chicken, Potato and Green Bean Bake

1 pound of frozen chicken breast tenders or fresh chicken breast cut into strips
1 pound of small new potatoes cut in half or quartered, or large potatoes cubed
1 quart of green beans, or any variety including dragons tongue, snapped into 2 inch pieces
2 shallots thinly sliced, or 1 small onion 
1/2 lemon cut into thin slices
1/2 stick of butter cut into small pieces
1 pkg dry Italian Salad Dressing mix

Place the chicken breast in bottom of the pan. Add the potatoes, shallots, and beans. Put the butter pieces on top, sprinkle the dressing mix over the entire pan and place the lemon slices on the very top. Cover with foil and bake at 375 for 1 hour. You can sprinkle Parmesan cheese on the very top right after removing the foil if desired. Remove lemon slices before eating. That's it! You can substitute zucchini and yellow squash for the green beans if you have those instead.

Sunday, July 14, 2013

Pistou Summer Soup

If you have read this blog for any time at all you know that I love pesto. Every kind. LOVE! So soup with pesto spooned on top at serving time was bound to be a favorite. This included everything from our share this week, so I thought it would be perfect to share with you. Pistou is simply a Provencal word for pesto. Enjoy!

Pistou Summer Soup

1 large  zucchini or 2 small- sliced
1 large yellow squash or 2 small-sliced
2 large tomatoes chopped or 2 can of tomatoes
1 can of cannellini beans-drained
2 frozen chicken breasts or 4 chicken breast tenderloins if desired, I used tenderloins and used a spoon to break them up before serving
2 shallots-diced
2 cloves of garlic-minced
2 quarts of vegetable broth or chicken broth
1 cup of pastina pasta(small star shaped), orzo, or rice-put in 30-60 minutes before serving
Parmesan cheese for sprinkling if desired
pesto for serving time (recipe to follow)

Put all of the ingedients except for the  pasta into a crockpot. Turn onto high and cook for 6-8 hours adding the pasta 30-60 minutes before you plan to serve. Place a tablespoon of pesto into center of soup and sprinkle with Parmesan cheese. Stir the pesto and cheese in and eat!

Carrot Green and Basil Pistou

1 cup carrot  greens 
1 cup basil
3/4 cups almonds or pine nuts, or sunflower seeds
2 cloves of garlic-peeled and finely chopped
3/4 cup olive oil
1/4 lemon juiced, or 1 tbsp lemon juice
 1/2 tbsp fresh oregano, or 1/2 tsp dried oregano
1/4 cup fresh parsley
1/2 cup grated Parmesan cheese if desired
1/4 tsp salt
1/4 pepper
 Pulse in food processor or high powered blender until mixed well. This works well in any recipe that calls for pesto.

Monday, July 8, 2013

Boulder-Style Brunch Burritos

I have been lucky enough to have traveled to some beautiful places already this summer. The Flat Irons right outside of Boulder Colorado were one of my stops. Boulder is known for it's beauty and it's progressive organic food scene. I am told you can accommodate any food restriction or want you have at the town's many unique eateries. I was traveling with six children so stopping in at restaurants wasn't the easiest. Instead I was inspired to create an easy, healthy, beautiful brunch recipe of my own the morning after we visited Boulder.

Boulder Brunch Burritos

These are so easy there is barely need for a recipe! Simply take enough Swiss Chard leaves for the number of burritos you want to make. Tear each side of the leaf from the thick stem. You will end up with 2 small wraps from each leaf. Then scramble eggs your favorite way and wrap in the leaves. I put my salsa on the top of the wrap in this picture, but the first time I used pesto and put it right on top of the eggs. You can use cheese if you want, any other veggies are great mixed with the eggs. Of course as always if you eat meat you could add sausage, bacon, or whatever else you think would mix well with your eggs. My favorite way so far is with kimchi on top of the eggs and then wrapped in the leaves. SO GOOD! This recipe is gluten-free, and paleo, and vegetarian if you want it to be. You can substitute tofu if you need to eliminate the eggs. Enjoy!

Friday, May 31, 2013

Delicious Korean Salad Dressing

This week the lettuce was so tender and perfect that I had to create a new salad dressing. I loved the result and I hope you do to.

Korean Salad Dressing
For the salad I used lettuce, radishes, micro greens and a hard boiled egg. The dressing is simple.
1/2 c Ketchup
1/4 c honey
1 tbsp Braggs Amino Acids or soy sauce or Worcester sauce
1 tbsp Kochuchang or Sriracha sauce-more or less to taste
2 green onions chopped
1/4 c. cider vinegar
1/4 c sesame oil
3/4 c. vegetable oil

Place everything in blender until well blended. This is really good chilled.  You can add grilled chicken or tofu to your salad if desired.


Wednesday, May 22, 2013

Ruby Roasted Beet Salad

I wait every year for the baby beets with their  unmatched spring  greens to make their appearance in our weekly share. Yea for me, the wait is over! I have been dreaming up this salad since the beet greens disappeared last year and it did not disappoint. Warm and satisfying it was perfect for a breezy lunch in the backyard with four young boys who all loved it. We followed it up with sandcastles, but you can have dessert if you would rather. In fact you can click HERE for some of our past rhubarb recipes that would be just the right finishing touch.

Ruby Roasted Beet Salad
1 bunch of beets-washed
1/2 cup of chopped pecans
1/4 cup chopped dried apricots
2 tbsp goat cheese

Mustard Dill Sauce
2 tbsp whole grain mustard
2 tbsp white wine vinegar
1 1/2 tbsp water
2 tbsp fresh dill or 1/2 tbsp dried dill

Cut greens from beets and place the  beets in a roasting pan with enough water just to cover the bottom. Cover and roast at 375 until the beets are tender, it will depend on the size of the beets. Rinse the greens, shake, cut the stems  and place on a flat sheet. Drizzle with olive oil and sprinkle with salt. Place in the 375 degree oven too. Watch the greens and toss as necessary. They can be taken out when just wilted, or left to get a little crispy depending on your preference. I like crispy so mine stay in longer. When the beets are done the skin will peel right off with just your fingers. If you squeeze the beet from the root end, the roasted flesh will slip easily out of the skin. Chop the greens and top with the beets, apricots, pecans and goat cheese. Drizzle with dressing and serve while warm. You can wilt the greens in a saute pan or the greens can be left fresh and topped with the other ingredients. Delicious any way!

Saturday, May 18, 2013

Roasted Asparagus and Anytime Quiche

Roasted Asparagus, Mushrooms, and Green Onions

1 bunch of asparagus, ends trimmed 
1 bunch of green onions, cleaned well, ends trimmed
8 ounces of mushrooms, I used baby bella, washed and sliced
olive oil for drizzling
salt to taste-I used Celtic sea salt
freshly ground black pepper
Place asparagus and onions on baking sheet and put sliced mushrooms over the top. Drizzle with olive oil and sprinkle with salt. Toss to coat. Roast at 425 for 25 minutes-30 minutes. 

I was going to call this Sunday Morning Quiche, but then I ate it on Tuesday night and decided I would definitely eat it anytime. My family agreed, I hope yours does too.

 Anytime Asparagus Quiche
1 pie crust-frozen, refrigerated, or your favorite recipe
roasted asparagus, onions, and mushrooms
4 eggs
1 1/2 cups milk or half and half-I used almond milk
1 cup of cheese if desired
1 tsp salt 
dash of pepper

Roughly chop the roasted veggies and place over bottom of pie crust. Mix eggs, milk and salt and pour over veggies. Bake at 350 for 45-50  minutes. 


Wednesday, May 8, 2013

Summer's Coming Burritos

This week the arrival of warmer weather, flowers and leaves on the trees has reminded me that we are headed quickly into the growing season. This realization caused me to scour the freezer and the pantry for things that I froze or canned from last years season. I need to make room for the coming strawberries! Anyhow, I found lots of great stuff to mix with my fresh items from this weeks share. These burritos and this soup were the end result. I was so excited to make these using almost nothing but local ingredients from this year and last! If you don't have any veggies left from last year, don't worry you can use them from the store.

Summer's Coming Burritos          

2 cups of frozen corn
1 cup of frozen diced red and green peppers- you can use fresh as well
1 cup frozen diced poblano pepper
2 green onions chopped
4 cups of chopped greens-I used Swiss chard, but kale or spinach or a mix of all three would work too
2 garlic cloves
1 can of cannellini beans-drained
juice from 1/2 lemon-save the other half to squeeze on the top
                                                                                      1 pint jar of salsa verde
                                                                                      salt and pepper to taste
                                   Chopped red onion, Swiss chard, and the other 1/2 of the lemon for the topping

In a large skillet over medium heat cook the corn, peppers, onions, garlic and greens. When the greens have started to cook down add the beans. When everything is cooked down and slightly browned add the jar of salsa and stir well. Let warm all the way through and then squeeze the lemon juice into the pan. When its ready you can roll in tortillas and top as you desire. I used finely chopped Swiss Chard and red onion with fresh lemon juice for mine. Of course if you want to add meat chicken or pork would work well.

Leftover Summer Soup
2 1/2 quarts of your favorite stock, I used vegetable
2 potatoes-washed and cubed
1 quart of frozen green beans
6 frozen tomatoes or 1 pint of canned tomatoes
1 onion
1 garlic clove
6 cups of chopped greens
1 can of dark red kidney beans 
2/3 cup uncooked millet, or rice 
Mix everything but the millet into a stock pot and cook until the potatoes are soft. Then add the millet and continue to simmer for 30 minutes.

Wednesday, May 1, 2013

Beans and Greens

This week we had such a beautiful assortment of different greens that I just had to make something that I could eat right away. This is my new favorite. I know I say that ALL of the time, but I really mean it every time I say it! This took 20 minutes start to finish and used a little of everything from my share.

Greens and Beans
8 ounces of pasta
1 can of cannellini beans-white kidney beans
6 cups of chopped greens-I used spinach, kale, and tatsoi
2 cloves of garlic
1/2 lemon
1/2 tsp of your favorite salt, I used Celtic sea salt
red pepper flakes to taste
1 tbsp olive oil
lemon thyme 
While the pasta is cooking, heat olive oil in pan over medium/low heat. Add greens and beans and garlic. Stir occasionally. As soon as you drain the pasta add it to the mixture in the pan.When the greens are all cooked down and the beans are heated through squeeze the lemon juice, sprinkle the red pepper flakes, and lemon thyme and eat. Really, that's all. You could add some broth if you wanted, but I liked it just the way it was. If your family would prefer meat, you could add Italian sausage or chicken breast.

Thursday, April 25, 2013

Spider Salad

Don't worry, even though we love unusual local food combinations this salad does not have local spiders.  Mizuna is a Japanese green that goes by many names. Japanese Potherb, Water Greens, Spider Mustard, Shui Cai and California Peppergrass to name a few. My favorite is California Peppergrass, however my son's favorite is Spider Mustard. He loves to serve his brothers spider salad! Much better than it sounds, I promise. Mizuna does have a mustard green bite to it, so if that is not your favorite a salad full may be too much.  You can mix mizuna with other greens very easily.

Spider Salad

4 cups mizuna 
1 cup of pea shoots, or other micro greens
1 orange-cut into pieces
 Place in bowl or on platter

Asian Sweet Almonds
1 cup of sliced almonds
1/2 cup evaporated cane juice or sugar
1 tsp five spice powder
Put the almonds in a dry pan and mix with the sugar, and five spice powder over medium heat. Stir while the sugar melts and be careful not to let it burn! As soon as the sugar is melted and the almonds are coated remove them from the pan. 
Put on top of greens

1/3 cup ponzu or rice vinegar
3 tbsp say sauce or tamari
1 garlic clove minced
1 teaspoon siracha or more to taste
3/4 cup of your favorite oil-I used olive and a splash of sesame
Put in bowl and whisk, or jar and shake, or blender for 15 seconds
Drizzle over salad, toss and let sit for 15 minutes. Then ENJOY!
If you want to make this a dinner salad add chicken breast, or to keep it vegetarian add chickpeas! Chopped red pepper would be perfect, I was out! 

If you are new to Goldwood Gardens  CSA and are still trying to figure out what those potato looking things are in this week's share, click HERE for an explanation and some recipes. I will post a new recipe for the Jerusalem Artichokes tomorrow, and spotlight the mache.

Saturday, April 20, 2013

Easy, Delicious Bok Choy Recipe from Vegetarian TImes

There are a lot of things I love to do with bok choy and making this recipe from Vegetarian Times is one of them. I figured if it doesn't need re-invented then why re-invent it! If you haven't done anything with your bok choy from this week's share, then this may be just the inspiration you need! I hope you enjoy it! Click HERE for the link. The only thing I can think to add is some of the Gochujang  sauce from our bibimbap recipe. Try it, you'll like it!

Long Time No Blog

It has been a long time since I have posted a new recipe, but no time like the present! Our first share of 2013 was just begging to be made into good stuff. Don't let the dried beans fool you, they cook easily and make the best hummus! If you haven't made your own yet, you will be hooked after you try this easy recipe!

Hummus 100 Ways
2 cups of chickpeas
2 tbsp tahini or natural peanut butter
2 tbsp olive oil, more for drizzling on top if you prefer
1/4 cup chopped parsley
2 fresh garlic cloves
1/2 lemon juiced
1 tsp salt
1/2 tsp cumin
1/2 cup water, more depending on desired consistency

Add everything except the water to the bowl of a food processor.  Pulse until blended and then add water gradually until desired consistency achieved. I like my hummus with lots of texture, but if you like yours silky smooth just add more water 1 tbsp at a time and an extra tbsp of olive oil or tahini. 
Okay, I admit it I haven't made this into 100 different variations, but I could and so could you! The hummus in the picture has 1 cup of fresh spinach added to it before processing. Here are a several other ideas to get you on your way to 100; sun-dried tomatoes, dill and horseradish, chipotle peppers in adobo sauce, roasted garlic-lots of it, roasted red peppers, pickled jalapenos and CILANTRO PESTO.
Let us know what combinations you come up with, we always want more reasons to have to make hummus! And what can you use hummus for you may be wondering? You can dip raw veggies, crackers, or tortilla chips. You can make yourself some garlic parsley pita bread like I did! You can use the hummus as a spread for bagels or sandwiches. My son made a turkey sandwich using the hummus, red pepper strips, fresh spinach, and thinly sliced red onion. I like to use hummus as a dairy free filling for quesdillas.

Now on to those dried chickpeas! All you need to do is follow our directions from an earlier post. You can click HERE to get there. You will want to start checking your chickpeas after one hour of simmering. You might want to keep some cooked ones aside to make the tri-bean burrito blend that is on the same post. Chickpeas pair well with black and kidney beans!