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Spring

Preserving Recipes/ Spring

Asparagus

Asparagus is a sure sign of spring. This perennial plant produces flavourful spears that are high in folate, fiber, and Vitamins A, C and K. The spears that are harvested are immature ferns. At the height of the season, spears can grow two inches per day! In addition to its nutritional value, asparagus is one of the “15 Clean List” of fruits and vegetables that are very low in pesticides according to the Environmental Working Group in the US. Numerous international studies have indicated that asparagus has an enzyme that helps breakdown malathion which is pesticide often used to control beetles. Even when pesticides were used on asparagus, when analyzed the vegetable showed only 2% residue. To further reduce pesticide exposure, remove 2 inches from the base of spear. If you grow your own, buy organic or buy locally when in season, asparagus is a healthy and delicious vegetable.

Asparagus can be preserved in several ways. If you are using it within a few days, wrap the vegetable in a damp towel and place in a breathable bag away from meat, poultry and fish. To freeze, blanche the washed and trimmed stalks for 2 to 4 minutes depending on the size of the stalks. Blanching is necessary to preserve colour and texture. Place the drained vegetable in a freezer container or bag and label. Asparagus can also be dehydrated after blanching at 125 until completely dried and crisp. For long-term storage, asparagus may be pressure canned or pickled. I especially like to have pickled asparagus on hand for snacking or to add to a charcuterie board or antipasto plate.

Time to enjoy spring’s gift of asparagus any way you want. Fresh or preserved, asparagus is a healthy addition to the kitchen and pantry.

For further information:

preservingwithmartha@gmail.com

Pickled Asparagus

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Ingredients

  • 7 lb asparagus, washed, trimmed and cut into 4-inch lengths to fit into a wide-mouth canning jar. Bernardin recommends placing the asparagus in a pan and covering with ice water for 1 hour to help maintain the crispness of the vegetable. Drain.
  • 12 sprigs fresh dill
  • 6 cloves of garlic peeled
  • 2 tsp pickling spice
  • 4 tsp crushed dried hot pepper
  • ½ cup pickling salt
  • 2/3 cup sugar
  • 5 cups white vinegar (5%)
  • 1 litre water
  • Note: Ball suggests it is optional to add 1/8 tsp “Pickle Crisp” to each jar if desired.

Instructions

1

Make the brine: Combine vinegar, water, sugar, pickling salt, hot pepper and pickling spice in a large pot and bring to a boil stirring to dissolve salt and sugar.

2

Into 6 hot, 500ml mason jars, add 2 dill sprigs and one garlic clove. Tightly pack asparagus into the jars. Ladle brine into jars. Remove air bubbles and adjust brine leaving a ½ headspace. Wipe the rims, place lids on and secure the rings to “finger-tip tight”. Process jars for 10 minutes in a water-bath or steam canner. Let rest for 5 minutes. Remove and let jars cool.

 

 

Spring

The Potager Garden

The Potager Garden

During the depths of the pandemic, I needed something to lift my spirits. I decided to embrace ideas from the beautiful French potager gardens. I am not alone in thinking about and spending more time in the garden. In a recent 2021 study published in the Journal “Sustainability”, 51% of surveyed Canadians reported growing at least one vegetable or fruit at home, and 17% began home food gardening because of the pandemic.  The newcomers were young millennials.  While ramping up our home food production, why not make the gardens as beautiful as possible in the French style.

‘Potager’ is a thick vegetable soup, so the original potager garden was designed to produce all the vegetables needed for the soup. In early monasteries the potager gardens were designed in four-quadrants representing the Cross. They were simple and utilitarian. But, during the 16th century, the potager gardens became decorative with highly structured and elaborate forms as is illustrated in the map (pictured above) showing the planting organization of one segment of the Villandry potager gardens in the Loire Valley.  While gloriously elaborate potager gardens continue in France, modern approaches are far less formal and are basically a romantic confluence of flowers, vegetables, herbs and fruit. Pathways, borders; order and chaos, as well as vertical elements are hallmarks of the potager garden.

On my journey to introduce elements of the potager garden into my own vegetable gardens, I decided to start with some selected vertical elements and edible flowers. The vertical elements include simple bamboo tripods, obelisks, and lattice, but other options are arbours, statues or artistic design features. For culinary flowers, the options are numerous. I love the gorgeous flowers of nasturtium, calendula, borage, scarlet runner pole beans, lavender, bergamot, anise hyssop, squash and unsprayed flowers like pansies, viola, and geranium. The moral of the story is to think about how beauty meets function in the home food garden.

It is said that in France the home based potager garden was inspired by “vive en autarcie” or long live self-sufficiency. It appears that we Canadians are also embracing the value of self-sufficiency along with our desire to have good wholesome food and to make a lighter environmental footprint. Adding some culinary flowers or even ornamentals to the vegetable garden, some pathways and vertical elements will bring enhanced beauty to home food production.

Preservingwithmartha@gmail.com

Spring

The Spring Garden

The Spring Garden

There is no doubt that a productive, lush garden is key to great fresh and preserved foods. And spring is the time to plan. Almost everyone can grow some food whether on a sunny window, a balcony, in a pot on a deck or in gardens. Also, there is the option of participating in community gardening around our region. There are so many reasons to grow food. It’s fresher, chemical free, it’s good for the environment, it’s satisfying, and it connects us to the earth and rhythms of nature. With skyrocketing food prices, growing food just makes sense.

I am no expert when it comes to gardens. I’m a ‘learn-as-you-go’ kind of gardener. I have 9 raised beds of 3 x 12ft which my husband and I made. I know there are pros and cons to raised beds, but for me there are two reasons I like them. First, the dense clay of my property is tough to deal with so raised beds are simpler to manage. And, I’m not a spring chicken, so raised beds are easier on the body. There are prefabricated raised beds, ‘veggie pods’ that are popular or rustically built beds like the one in the picture taken on a working hacienda outside of the Mexican city of Merida. It’s branch design with a burlap liner is perfect for the cilantro that is growing inside. Large pots, cattle troughs or barrels are also forms of raised beds. Whether your ambitions are large or small, it all starts with a sunny location, good soil, and a plan.

I have been rethinking my growing practices. I have shifted my perspective about where my food should be grown. It’s not just in the raised beds, but every garden on the property can be interspersed with edibles. Rainbow chard, kale, mustard, anise hyssop and herbs are beautiful next to flowers. A pot on the deck filled with tumbling tomatoes and basil looks just as nice as a pot of flowers. In addition to annuals, edible perennial landscaping is taking hold as a smart way to build home food production. Instead of planting an ornamental bush, plant a fruit bearing bush. Add a dwarf fruit tree. For ideas about perennial edibles, visit the Fiddlehead Nursery on Grey Rd 13 north of Kimberley.

There is always debate (aka family squabbles) about when to plant! If you are an eager beaver, you probably have started some seeds in a sunny window or under a grow light. Seeds can be started indoors 6 weeks before the last frost date. By the end of April, it’s good to direct sow the cold-loving vegetables like spinach, arugula, chard, cabbage, and beets. I found a great planting website for this year. You can insert your location and get a printable copy of what and when to plant. End of squabbles! Here’s the link: https://www.almanac.com/gardening/planting-calendar/on/Collingwood

For we who love growing and preserving food, this time of year is so exciting. Imaging the future garden and sharing your production with friends, family, food banks, meal programs or the Second Harvest is very rewarding not to mention helpful to the community. Grab your gloves, hoe, trowel, and plans, and get outside.

Preservingwithmartha@gmail.com

Preserving Recipes/ Spring

One a Penny, Two a Penny, Hot Cross Buns

Hot Cross Buns

As Easter approaches, it is the time of year when the much beloved hot cross buns appear in good bakeries. While it is true that the cross on the bun is meant to symbolize the crucifixion of Jesus Christ, the sweet spice bread has a fascinating history.

Long before Christianity, pagan cultures celebrated spring with sweet buns. It is said that evidence exists of such baked goods dating as far back as 79 AD. The sweet buns were made to honour the goddess Eostra and fertility while the crosses symbolized the four phases of the moon. The word Easter is thought to be derived from Eostra.

The strong Christian heritage of hot cross buns dates to 1361 with the original, now familiar recipe being created by a monk at St. Albans Cathedral. The buns were given to the poor on Good Friday. Even little buns can be controversial! Queen Elizabeth 1, for political reasons,  banned the sale of hot cross buns except for burials, Good Friday and Christmas. During this time, the much beloved buns began to be made in homes.

Hot cross buns were embraced in song and poetry. In 1733, the Poor Robin’s Almanac published the lyrics to the song “Hot Cross Buns”. Mother Goose nursery rhymes included the poem. For generations, enjoyed the literary and culinary delights of hot cross buns.

Many myths surround hot cross buns. They were thought to ward off evil spirits, cement friendship if shared, stay fresh for a year if baked on Good Friday, help the infirmed and provide sustenance to sailors on long voyages. Whatever the myths, the basic truth is these buns are delicious and a significant mark of Easter.

I know this is a little stretch from preserving but remember hot cross buns are chock full of dried fruit, peel and are glazed with apple or apricot jelly and served with last summer’s strawberry jam!

For information: preservingwithmartha@gmail.coms.

For further information:

preservingwithmartha@gmail.com

Hot Cross Buns (yield 12 buns)

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Ingredients

  • 3 ¼ cups all-purpose flour                             
  • 3 TBSP sugar
  • 1 package rapid-rise yeast (2 ½ tsp)              
  • 1 tsp. salt
  • 1 tsp cinnamon          
  • ½ tsp nutmeg             
  • ½ tsp. allspice            
  • 1 tsp. grated orange rind
  • ½ cup milk                  
  • ¼ cup water               
  • ¼ cup butter
  • 2 eggs
  • 1 cup of currants and/or raisins or peel rehydrated and drained.

Instructions

1

In a stand mixer with dough hook, blend together all dry ingredients. Heat milk, water and butter to 120 and pour into dry ingredients blending. Mix in eggs and dried fruit. Mix for 5 minutes at low speed for kneading. Cover and let rest 10 minutes.

2

Divide the dough into 12 equal rounds and place on parchment lined cookie sheet. Cover and place in warm location to rise for 45 minutes.

3

If you want the traditional cross, blend together ¾ cup flour and about 10 TBSP water. Pipe the crosses on the buns. Alternatively, just cut a cross in the buns. Glaze the buns with melted jelly.

4

Bake at 375 for 30 minutes.

5

Bake at home or pick up at your local bakery. Either way, enjoy the history, tradition and gustatory satisfaction of Hot Cross Buns.

 

 

Preserving Recipes/ Spring/ Winter

Preserving in Winter

Preserving in Winter

Many people think winter is ‘out-of-season’ as far as preserving goes. Try finding bottles, lids and other canning equipment in the dead of winter! But, there are those of us who just can’t stop preserving. And, why not? There are lots of options in winter if the larder is empty or the canning urge is great!

Winter fruits like apples, Anjou or Bosc pears, kiwi, figs or kumquats are available and ready to be transformed into jam, chutney, sauces or fruit butter. Mind you, there is also something simple and delicious about using the fruit naked. I’m thinking of a brown sugar and walnut stuffed baked apple or poached pears with a reduced port sauce. Fresh or preserved, winter fruit is a luxury we have in Ontario.

Dried fruits are also an option for preserving. For example, apricots or dried figs can be rehydrated and used in jams or preserves. Last winter I shared a recipe for dried apricot preserves which were great. Unfortunately, most dried fruits are treated with sulfites to preserve colour. So, if you are allergic to sulfites or are concerned about the preservative, buy organic and just accept the fact that the fruit will be dark as it naturally oxidizes. Alternatively, dehydrate your own fruit next summer pre-treating them with lemon juice, citric acid or ascorbic acid (Vitamin C) before dehydrating to slow down oxidization. Dried fruit can be wholesome and is great cooking and preserving in winter.

Frozen fruit is an excellent option for preserving when the snow flies. Using fruit you froze in summer or buying Canadian frozen fruit works extremely well for jam, conserves, syrups and more. I have used frozen peaches, strawberries, mixed berries, blueberries, cranberries and mango with great success. The advantage of frozen fruit is its availability of course, but also the fact you get perfectly ripe fruit and combinations of fruit that would not normally be out at the same time. Here is a simple recipe from the Canadian Living preserving book using mixed berries.

For further information:

preservingwithmartha@gmail.com

Winter Berry Jam

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Ingredients

  • 2 packages frozen mixed berries (600 gm each) thawed and crushed
  • 2 tsp lemon zest                                                        
  • 1 TBSP bottled lemon juice
  • 1 package light pectin crystals                                   
  • 4.5 cups sugar
  • 2 TBSP Cassis or vodka (optional)

Instructions

1

Combine fruit, lemon zest & juice, ¼ cup sugar and pectin in a large pan. Bring to a boil over high heat stirring constantly. Add sugar and return to a boil. Boil hard for 1 minute. Remove from heat. Stir in alcohol if using.

2

Fill 1 cup jars (makes 7 cups) leaving ¼ inch headspace. Put on lids and screwbands. Process in a water bath canner for 10 minutes. Remove from heat and let rest for 5 minutes. Remove jars from canner placing on a cutting board or dishcloth. Allow jars to rest untouched for 24 hours.

3

As winter takes hold, enjoy the aroma of bubbling preserves filling the house on a wintery day.

 

 

Preserving Recipes/ Spring

Sugar Shack Time

Sugar Shack

It is the time when nature provides a beautiful gift compliments of the maple tree. Almost all maple syrup production comes from Canada and the US. The Maple Syrup Producers Association of Quebec has 8,000 enterprises producing 133 million pounds of syrup and reports a 20% increase in production and sales in 2021. The Ontario Association has 600 active members. In addition to commercial production, a drive at this time of year demonstrates the large number of residents who tap a few trees for personal use or small-scale sales. Who doesn’t love maple syrup, sugar, butter, candy, or maple drinks and preserves?

Black, red and sugar maples are best for tapping. Trees that are situated where their crowns are open to the sun and air, such as those on roadsides or in lawns, are more productive and generate a sweeter sap than trees inhabiting a forested area. The sap contains water that is boiled off yielding a syrup of 67% sugar. For example, 40 gallons of sap will produce about 1 gallon of syrup. The substantial evaporation of water is why the initial stage of syrup making is done outdoors in what is called “the sugar shack” or open kettle method.

If you are new to maple syrup making, I recommend a visit to the Penn State website for up-to-date information about tapping, collection, boiling and bottling. Here’s the link: https://extension.psu.edu/maple-syrup-production-for-the-beginner

There are some tips for keeping (preserving) maple syrup. The high sugar content of syrup provides a natural anti-microbial environment. The only risk is exposure to air where spores can cause mould. Therefore, properly bottled and sealed syrup will be shelf-stable for a least 2 years. The beige plastic containers with quaint paintings on the front are not recommended for long-term storage. If you have been the happy beneficiary of a jar of syrup from a friend, refrigerate it to prevent mould production as you would do with any open bottle of syrup.

Freezing is the preferred method of preserving the quality of maple syrup. Syrup frozen in mason jars will last indefinitely and can be repeatedly thawed and re-frozen. Make sure to leave a 1-inch headspace to allow for expansion.

If freezing is not an option, hot packing is possible.  The hot syrup (85C) is decanted into hot, sterilized mason jars leaving a very small headspace. Lids and rings are tightened, and jars are inverted (upside down or on their sides) for 5 to 10 minutes so that the hot syrup coats the lids. Wear protective gloves. Once cool, jars should be labeled and stored.

Get into maple syrup! On pancakes, oatmeal, ice cream, or baked apples, in cakes, icings, vinaigrettes, comports, jams or drinks. Savour the great Canadian tradition.

For further information:

preservingwithmartha@gmail.com

 

Spring

Asparagus

The long, cool spring has meant a bumper crop of asparagus and aren’t we lucky. This versatile vegetable has a long history dating back to the Egyptians and was described in Roman culinary writing as early as the 1st century AD. It is packed with vitamins and minerals and is known for its diuretic, expectorant and stimulant properties. Throughout history, only one rule pertains to asparagus: do not overcook!

A quick, short cook is the best way to enjoy asparagus. Whether you steam, roast with prosciutto, grill, serve cold drizzled with balsamic or indulged with Hollandaise, asparagus is a perennial springtime favorite. And, let’s not forget the silky asparagus soup.

Asparagus preserves very well in several forms. It can be blanched and frozen or dehydrated. It is excellent in fermented form. Pickled asparagus is delicious when eaten or popped into a Caesar drink. Asparagus, like most vegetables, is low-acid and must be pressure canned for long-term storage. Whether frozen, dried, canned or pickles, asparagus is a constant reminder of spring.

Embrace the bumper crop of asparagus this year and experiment with new recipes or try your hand at preserving asparagus for enjoyment in the winter months when sourcing fresh vegetables can be a challenge.

For more information contact: martha@thevalleypreservery.ca

Spring

Strawberry Season

My berries are starting to turn a beautiful red so I expect to see the spring beauties in the grocery stores very soon. There is probably no other jam as popular as strawberry. I know I have made cases of it for my grandsons! I wanted to focus on a few tips about making strawberry jam.

In North America we have wild strawberries, the tiny and intensely flavoured version are delicious on a salad or ice cream. The berries we tend to grow and buy were originally imported from Europe. Strawberries are high in Vitamin C and manganese and are rich in antioxidants. Ironically, most commercial berries have been heavily sprayed with pesticides making them one of the biggest culprits on the “dirty dozen list”. If you buy commercially grown berries, all is not lost. Giving them a 30 second bath in a solution of 2 teaspoons of baking soda to one quart of water and then rinsing will remove pesticide residues according to research done by Test Kitchens of America. Pesticides break down in alkaline solutions. While this method doesn’t work for all pesticides, it does work for the most commonly used spray varieties. So, give them a dunk.

Strawberry jam is notoriously known for the floating fruit problem. That’s when the fruit floats to the top of the liquid as it gels. Some people just don’t worry about it telling people to stir the jam before eating. That works. But if the floaters bother you, here are a few ideas that might help the problem. Floating occurs because the air in the cells of the fruit cause it to lift up like a balloon. Therefore, removing the air, to the extent possible, will reduce the floating phenomenon. For example, some recipes call for putting the sugar on the chopped fruit and allowing the combination to sit for several hours. Doing so helps the sugar to migrate into the cells so the air can no longer causing floating. Long-boil or traditional cooking of the jam without the addition of commercial pectin will also result in less air and therefore less floating. If you are using commercial pectin, before putting the jam into hot jars, stir the jam frequently for about five minutes. This method can help a bit. The final tip is to ensure the berries are chopped finely and crushed. A pastry blender and potato masher are helpful instruments. Don’t use a food processor as it adds air to the berries. Finely chopped and crushed berries have already released air so the tendency to float is much reduced.

We all await strawberry season with much anticipation. It seems like the announcement of summer – strawberry shortcakes, cordials, jellies and jams. Whether being used in salads, desserts or preserved for winter, strawberries are no doubt one of nature’s great gifts.

For more information: martha@thevalleypreservery.ca

Preserving Know-how/ Spring

Wild Leeks in Spring

Wild Leeks in Spring

It must be spring when the forest floor is dotted with wild leeks! The cool spring this year has meant the leeks are starting later and staying longer which is great for we foodies.

Wild leeks, commonly called ramps, are of the onion family. They are easily spotted in forests and fields. The plants have distinctive elegant bright green leaves and bulbs that look like green onions but smell like garlic. They have strong roots which means a shovel makes foraging easier.

Once cleaned, wild leeks have many culinary uses. The bulbs and leaves are edible. Try a sauté, braise or stir-fry.  They are delicious any way, cooked or raw. I make Wild Leek and Potato soup and freeze it for a cold summer vichyssoise or warm winter soup. The bulbs freeze well but don’t forget the leaves. Throw them in the food processor and add a bit of water. Pour into ice cube trays and freeze for a bright addition to a winter soup, stew or sauce. Pickled wild leeks are amazing too. To store fresh leeks, wrap in paper towel and put into freezer bags in the fridge. Don’t bend the leaves as they bruise easily. Make sure the bags are sealed or the entire fridge will smell of garlic!

Wild leeks have been over harvested to the extent they are becoming endangered! Take no more than 20% of any cluster of leeks. If you’re heading out to forage for wild leeks put on your conservation hat and then enjoy these precious gifts of nature.

For recipes/info: Martha Rogers

 preservingwithmartha@gmail.com

Leeks in Spring

Spring

Rhubarb: Think Spring

As spring flowers awake, we are reminded that despite the chaos of today, spring has arrived in all its hopeful glory. One of the first edibles in spring is the mighty, versatile and inexpensive rhubarb. Often called the “pie fruit”, rhubarb is actually a perennial vegetable. While the leaves are poisonous and must be removed, the stalks are packed with vitamins. It is a known antioxidant. For centuries Rhubarb has been used in Chinese medicine for the treatment of digestive issues and hyperlipidemia. While we are most familiar with the sweet applications of rhubarb in pies, crisps, jams, and so on, in Middle Eastern cuisine, rhubarb is often used as a tart counterpoint in rich dishes like lamb stew. We are lucky to live in rural Ontario because just about everyone knows someone with a rhubarb patch. And, since rhubarb will produce from early spring until late fall if regularly pulled and seed pods removed, this means we can easily access free or very inexpensive food. This year in particular, we should be sharing this bounty and thinking creatively about its immediate use and preservation for next winter through drying, freezing or canning.

Three ways to expand your rhubarb repertoire include roasting, juice and jelly making:

Roasted Rhubarb:
A 25 minute roast (350 degrees) of rhubarb tossed with sugar, cornstarch, and a touch of liquid (juice or water) produces a jammy-like accompaniment to ice cream, a pound cake or to oatmeal. It freezes well.

Rhubarb Juice:
A fantastic refreshing drink. Add sparkling water (or spike it if you like), a snip of mint and some ice. The juice freezes well or can be preserved. The chopped rhubarb is cooked briefly in water and then put into a dampened jelly bag, cheese cloth lines sieve. Let the juices drip naturally for at least two hours. You can sweeten the juice with simple syrup, honey or stevia. The beautiful pink juice is perfect for spring and summer.

Rhubarb Jelly:
If you’re extracting rhubarb juice, why not transform it into a beautiful, tasty jelly that is wonderful on toast, as an accompaniment to cheese or as a glaze for meats or tarts. Pictured here are gifts made for wedding guests.

As spring approaches, rethink your relationship with rhubarb. It is healthy, abundant, and extremely versatile. For recipe details, contact me at: martha@thevalleypreservery.ca