Monday Recap: Six More Weeks of Winter

Posted on February 9, 2015 by Dave @ HappyAcres

I’m really not complaining about our weather, since so far we have been spared any significant snow or ice. And I am truly thankful for that, since I only need to watch the news to see that others are getting more than their fair share. But I’m not sure the groundhog or the weather forecasters have a clue about the rest of the winter, and I know for a fact that I don’t! The weather here has been alternating cold and warm lately, and we have been enjoying soups when it has been cold. My wife cooked up a great tasting Chicken and Lentil soup last week that had some of our fresh  carrots, cilantro, and garlic in it as well as some of our homemade paprika.

Chicken and Lentil Soup

Chicken and Lentil Soup

We’re also still using up a lot of things from stores. She baked one of our Gold Nugget squash one night last week. This is my favorite winter squash for ‘individual’ sized servings. They hold up in storage quite well, though usually we have eaten them all by this time. There’s only one really small one left now, and it’s just about big enough for one person to have a few bites. The one in the below photo was one of the larger ones.

baked Gold Nugget squash

baked Gold Nugget squash

The freezer is still well-stocked too. Lynda cooked some of the frozen Rattlesnake beans I harvested last year as snap beans. I let most of them grow on to the shelling stage, and I haven’t cooked any of those up just yet. They do make a nice snap bean, and I usually harvest a few of them that way as well. They lose their purple ‘rattlesnake’ markings when cooked, and of course they are no longer crisp after freezing, but they do stay tender and tasty.

Rattlesnake snap beans blanching

Rattlesnake snap beans blanching

I made a batch of chili on Saturday, using some of our 2014 tomatoes and tomato sauce. I also used some of my frozen roasted peppers, plus a fresh Aji Angelo pepper from the container plant I have overwintering in the basement. I did this last year with one Aji Angelo plant, and then trimmed it back and planted it out in the ground in May. That plant got huge, and made lots of peppers that were much earlier than the plants started from seed. I plan on doing the same thing with this plant, and in the meantime I have a good source of fresh peppers all winter. These peppers are pretty mild to begin with, and the ones that ripen in the winter are usually even milder.

ripe Aji Angelo pepper on overwintered plant

ripe Aji Angelo pepper on overwintered plant

I also got a small but nice harvest of fresh greens from the greenhouse. I found enough mizuna and spinach leaves to make a meaningful contribution to a frittata my wife made last week. Any fresh greens are welcome right about now, during this ‘hungry gap’ between seasons.

early February harvest of greens from the greenhouse

early February harvest of greens from the greenhouse

The spinach in the greenhouse is coming on nicely, and should give us more to harvest in the weeks to come. That’s the Giant Winter variety in the below photo. I harvested a few of the larger leaves to go on a pizza we had for lunch yesterday, along with some arugula also growing in the greenhouse.

Giant Winter spinach in greenhouse

Giant Winter spinach in greenhouse

As I left the greenhouse yesterday morning, I saw a flash of blue over by the bluebird nest box. Sure enough, a pair of bluebirds was checking out the accommodations. I guess they didn’t believe the groundhog’s forecast either! The below photo is not the greatest quality, but I was happy to  capture any image of the bluebirds while I could.

male bluebird checking out the nest box

male bluebird checking out the nest box

It’s also time to get a few seeds started. I’ll have more to say about that later this week. I had some Senposai seeds from 2011 that I wanted to test and see if they were still viable. I got 70% germination from my test, so I think they’re good for another year. I’ll pot the seedlings up and they’ll make some early greens for us. Senposai is a quick growing komatsuna/cabbage hybrid, and I think the leaves taste more like cabbage or collard greens than they do komatsuna.

Senposai seedlings

Senposai seedlings

I hope you have enjoyed this look at what’s going on here in early February. To see what others are harvesting and cooking up, visit Daphne’s Dandelions where Daphne hosts Harvest Mondays.

 

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Saturday Spotlight: Thai Rai Kaw Tok Squash

Posted on February 7, 2015 by Dave @ HappyAcres

This is the latest in a series of posts that I’ve done about my favorite varieties of fruits, vegetables and herbs we grow at Happy Acres. To see my other Spotlights, and those from other garden bloggers, visit the Variety Spotlights page.

Last year I decided to try several winter squash varieties I had never grown before. Many of them were heirloom varieties I had known about for years but had just never grown. However, one of the standout performers turned out to be a Thai squash called Rai Kaw Tok that I had never heard of before last year. It’s a variety of Cucurbita moschata squash, and as such is more resistant to the squash vine borer that makes squash growing difficult in many gardens.

Thai Rai Kaw Tok winter squash on the vine

Thai Rai Kaw Tok winter squash on the vine

I found out there’s very little information available about the Thai Rai Kaw Tok squash. I got the seeds from Baker Creek Heirloom Seeds, and they say it is a “Thai market variety that is sure to become popular here”. It gets rave reviews from their customers, and I will quickly add it gets rave reviews from me and my wife as well. In fact she told me I ought to do a spotlight on it, so here it is!

harvest of Thai Rai Kaw Tok squash

harvest of Thai Rai Kaw Tok squash

It is a vining squash, and my one plant quickly grew up the metal garden fencing and proceeded to vine in all directions, setting on lots of fruit in the process. The catalog description says the fruits get to be eight pounds, but mine averaged a little over nine pounds each. The five in the above photo weighed 49 pounds. The vine gave us a total of 65 pounds of squash by the end of the season, and it was the standout producer of my 2014 garden.

a big Thai Rai Kaw Tok squash

a big Thai Rai Kaw Tok squash

The largest one maxed out our digital scale, so I had to use the old fashioned one instead. It weighed 13 lbs, 11 oz, which made it the largest squash harvested in 2014. Most of the squash wound up setting on the vines high up off the ground, and despite their weight they hung on quite nicely. The green fruits are flattened and ribbed, with white and tan spots all over the thick outer rind. That rind turns a brownish orange after a few months in storage, as you can see in the below photo taken of one in February before cutting it up and cooking it.

Rai Kaw Tok squash after turning color in storage

Rai Kaw Tok squash after turning color in storage

In the kitchen, Rai Kaw Tok has quickly become a favorite here. The thick orange flesh is dense, flavorful, and not the least bit watery. The seed cavity is fairly small, leaving lots of usable flesh as you can see in the below photo.

cut Rai KawTok squash showing interior

cut Rai KawTok squash showing interior

I like to cut it into slices and toss with a little olive oil, sea salt, and paprika. Then I spread the slices out on a pan and bake in a 425°F oven until tender.

sliced squash before baking

sliced squash before baking

The squash slices make a great side dish prepared this way, and the outer rind softens up considerably during cooking and becomes quite edible, much like the skin on a Delicata squash. I think this variety is just as visually striking after cooking as it is fresh off the vine!

cooked slices of Rai Kaw Tok squash

cooked slices of Rai Kaw Tok squash

The folks at Southern Exposure Seed Exchange had a “Squash-athon” back in 2013, and tasters described Rai Kaw Tok as “having a spicier, more complex flavor”. They also noted that it was the best yielding C. moschata type in their test gardens that year. The fruits are too large for the two of us to consume in one or two meals, so I bake up the leftover pieces to make into puree. The deep orange pureed flesh has a spicy flavor like the folks at SESE describe it, and I can (and do) eat it with a spoon!

puree from Thai Rai Kaw Tok squash

puree from Thai Rai Kaw Tok squash

The squash is keeping well in storage so far, and I have several of them left, including the big 13-pounder. In the future I plan on trying it in soups, and in things like this Thai Squash Curry recipe. This squash should work well in many recipes calling for either butternut or kabocha squash. I’ve also cooked it up in some Maple Pumpkin Custard, where it was lovely.

Maple Pumpkin Custard made with Thai squash

Maple Pumpkin Custard made with Thai squash

I hope you’ve enjoyed this Saturday Spotlight, and I’ll be back soon with another variety. Until then, Happy Growing from Happy Acres!

 

 

Posted in Saturday Spotlight | Tagged , , | 22 Comments

Featured Cooking Bean: Cherokee Trail of Tears

Posted on February 4, 2015 by Dave @ HappyAcres

This year I am on a mission to cook and eat as many different varieties of  beans as possible. This is the first in a series about my observations about those beans.

I’ve said it before and I’ll say it again, I truly love food that has a story associated with it. The food and the story are then permanently linked together. I think that is one of the many things that is lost when we let others grow our food for us. Food then becomes a commodity, one without heart or history. And often without much flavor or nutrition, though that is a topic for another day. The Cherokee Trail of Tears bean has plenty of both history and flavor, which I think makes it all the more special.

Cherokee Trail of Tears Bean seeds

Cherokee Trail of Tears Bean seeds

In 1977 the late Dr. John Wyche, who was a dentist of Cherokee descent, donated the seeds to the Seed Savers Exchange. According to Cherokee tradition, the bean seeds were carried during the forced relocation of the Cherokee Nation in 1838-1839. It is estimated that 4000 died of hunger, exposure, and disease during that march, and today the small black bean has become symbolic of the Cherokee struggle for survival.

harvest of Trail of Tears Beans

harvest of Trail of Tears Beans

In the garden, the Trail of Tears bean has a vining habit, and benefits from a study support. The 6-inch long pods are round and green with a distinctive purple overtone. It can be eaten as a snap bean while the pods are young, or allowed to mature for a dried bean. I have grown this variety for the last two years and for me it is a dependable but somewhat shy producer.

Trail of Tears beans after soaking

Trail of Tears beans after soaking

In the kitchen, the shiny black oblong seeds have a rich and full flavor. They have made it on Slow Food USA’s Ark of Taste, a list of delicious and distinctive foods facing extinction. According to food historian William Woys Weaver, the dried beans were originally used by the Native Americans to make flour. They were also sometimes cooked along with blue and black corns. I think they make an excellent black bean soup, and the beans hold up well in cooking. I have not found any commercial sources for the dried cooking beans, though the seeds are widely available from a number of seed companies.

Trail of Tears Bean soup

Trail of Tears Bean soup

I know they are popular among many gardeners out there, and I would be interested in hearing how others have prepared them, as well as any observations you might have on growing them. I hope you have enjoyed this review of the Cherokee Trail of Tears beans, and I will be back soon with another bean review. Until then, Happy Growing (and eating) from Happy Acres!

Posted in Cooking Beans | Tagged , , , , , | 17 Comments

Dark Rye Potato Rolls and Buns

Posted on February 1, 2015 by Dave @ HappyAcres

For the last couple of years, I have become quite fond of all sorts of rye bread. I’ve loved eating rye bread since I was a child, but once I started baking my own bread I really learned to appreciate a tasty loaf of rye bread. I’ve tried quite a few recipes in the last few years, from my Light Rye Sandwich Loaf to crusty sourdough loaves using Jeffrey Hamelman’s 40% Caraway Rye recipe. Last year I set out to experiment with rye dinner rolls, and the following recipe was the one I developed and keep on making time after time.

Dark Rye Potato Rolls

Dark Rye Potato Rolls

These soft rolls have a secret ingredient: potatoes. Bread bakers have been using potato water or adding mashed potatoes to their breads since at least the 19th century, when it was often added to make up for a shortage of grain. This modern version uses either potato flour (available from King Arthur, Bob’s Red Mill and others) or dried potato flakes (used for making mashed potatoes). The starch from the potatoes makes for a tender crumb, and also helps keep the leftover bread moist and light.

dough after shaping for rolls

dough after shaping for rolls

As I tried different recipes, I discovered there are several different ways to give pumpernickel and other dark rye breads a dark color. Whole grain rye flour adds some color, but a combination of coffee, molasses, cocoa powder or caramel coloring is usually added to darken the dough further. I settled on using molasses and cocoa powder in this recipe. Any cocoa powder will work here, either natural of Dutch-processed. But I found out very quickly that not all molasses is created alike!

rolls ready for the oven

rolls ready for the oven

I started out using up an old bottle of Brer Rabbit molasses I had in the pantry. That worked well, until I used it all and had to buy some more. I bought a bottle of Wholesome Sweeteners organic, unsulphured molasses, but that gave the rolls a strong molasses flavor that dominated the bread. I wound up going to back to my old standby, this time using Brer Rabbit Mild Flavor molasses. I also tried some good old Tennessee sorghum, which also works quite well in this recipe.

dark rye buns

dark rye buns

Somewhere along the way I also discovered that this recipe can be used to make some wonderful dark rye buns. They are great for things like salmon burgers and BBQ sandwiches. I’ve included a couple of tips for other variations in case you want a sweeter roll, or don’t like the taste of caraway.

darkryepotatorolls15

Dark Rye Potato Rolls and Buns Print This Recipe Print This Recipe
adapted from a King Arthur Flour recipe

10.5  oz unbleached all purpose flour (2-1/2 cups)
6  oz whole grain rye or dark rye flour (1-1/2 cups)
3 Tbsp potato flour OR 1/3 cup dried potato flakes
1 Tbsp vital wheat gluten
1 Tbsp cocoa (natural or Dutched)
1 1/2 tsp instant yeast
1 tsp caraway seeds
1 1/2 tsp salt
12  oz lukewarm water (1-1/2 cups)
2 Tbsp vegetable oil
1 Tbsp molasses

1. Mix dry ingredients, stir to combine. Mix water, oil and molasses in measuring cup. Add wet ingredients to dry and mix by hand, stand mixer or using the bread machine dough cycle. The dough will be slightly sticky. Avoid adding too much flour. While kneading, add water if necessary to make a moist dough. Wetter is better when it comes to rolls.

2. Cover dough and let rise until almost doubled, about 1-1/2 hours, or let bread machine finish the dough cycle.

3. Place dough on lightly greased work surface, or silicone baking mat. Punch down to remove any air bubbles. Divide into 12 pieces.

4. Lightly grease 9×13 inch baking pan or line with parchment paper. Shape dough into balls, spacing evenly on pan.

5. If making buns, cover and let dough rest for 15-20 minutes, then flatten dough balls using your hands into a bun shape. Dough balls should be almost touching each other.

6. Cover dough and let rise 1 to 1-1/2 hours, until puffy looking. The dough may not get very much oven spring, so let rise to almost the desired final size and shape. Preheat the oven to 350°F near the end of rising time.

7. Place the rolls in the oven, and bake for 15 to 20 minutes, until slightly browned and inside reaches at least 180°F. Remove from the oven and let cool thoroughly before serving. Store cooled rolls airtight, or freeze for later use.

Servings: 12

VARIATIONS: For a sweeter dinner roll, increase molasses to 2 Tbsp. Or for a milder taste, use 1/2 tsp caraway seeds, or omit entirely.

Nutrition Facts
Nutrition (per serving): 179 calories, 27 calories from fat, 3.1g total fat, 0mg cholesterol, 299.1mg sodium, 219.4mg potassium, 33g carbohydrates, 4.6g fiber, 1.2g sugar, 5.9g protein, 25.3mg calcium, <1g saturated fat.

Posted in Baking, Recipes | Tagged , , , | 2 Comments

Featured Cooking Bean: Tiger’s Eye

Posted on January 28, 2015 by Dave @ HappyAcres

This year I am on a mission to cook and eat as many different varieties of  beans as possible. This is the first in a series about my observations about those beans.

The yellowish brown Tiger’s Eye Beans are so named because they they have a swirl of dark maroon color on them that is said to resemble a tiger’s eye. The beans are about the size of kidney beans, though a bit thinner. While some beans are prized because they hold together after cooking, Tiger’s Eye is a favorite with cooks because the skins all but disappear after cooking and the flesh gets soft and creamy. Those attributes make it a great choice for refried beans, dips and casseroles. The cooked beans have a hearty flavor, and the smooth texture gives them a great mouth feel. Originally from Chile or Argentina, it’s also called Eye of the Tiger by some and Pepa de Zapallo by others.

Tiger

Tiger’s Eye Beans

In the garden, Tiger’s Eye is a Phaseolus vulgaris variety that grows in bush fashion with greenish yellow pods, according to seed catalogues. It can be used as a snap bean, at the fresh shell stage, or allowed to dry for use as a dried bean. I have not grown this one myself, but I certainly would if I had more room in the garden. It’s possible I will give it a try in the future.

closeup view of Tiger

closeup view of Tiger’s Eye Beans

In the kitchen, I generally prepare these beans simply. Before cooking I soak them in water for a few hours, from three to eight hours generally. Then I add more water to cover, plus a bit of finely chopped onions and a clove of minced garlic (I use a garlic press). I bring the water to a boil, then reduce the heat and gently simmer the beans until they start to soften. At that point, I add salt to taste and any other seasonings, like perhaps a bit of ground cumin and a little chile powder.

Tiger

Tiger’s Eye Beans after cooking

At that point, the beans are great as a side dish, stuffed in a burrito, or used in a casserole dish. Or you can do like I often do and make frijoles refritos (refried beans) with them. I heat a little olive oil or lard in a skillet, then add the beans and a little bit of their cooking liquid. I use the back of a wooden spoon to mash the beans while they heat, mashing and stirring until I get them to the desired consistency, checking the seasoning as I go and adjusting as necessary. That’s how I prepared the ones in the below photo, which I used to top baked corn tortillas to make tostadas.

tostada made with Tiger

tostada made with Tiger’s Eye Beans

I got my Tiger’s Eye beans from the Seed Savers Exchange. They generally have a small but nice selection of cooking beans for sale. The beans are also sometimes available from Purcell Mountain Farms, Elegant Beans and Beyond or Rancho Gordo. Packets of seed for the garden are widely available here in the U.S.

I hope you have enjoyed this review of the Tiger’s Eye beans. I will be back soon with another bean review. In fact, I had the next featured bean for lunch today, in a tasty bean soup. Until then, Happy Growing (and eating) from Happy Acres!

Posted in Cooking Beans | Tagged , , , , , , | 17 Comments