Tag: real food (Page 1 of 20)

Bubbie’s Bread & Butter Chips Pickle Recipe

October 5, 2022 / Lindsey / 0 Comments

Hello! It’s been a while since I posted something, and I hope all is well on your end.

My original Bubbie’s pickle knockoff recipe is a popular one, and here is another one you may enjoy. If you like the taste, but not the price tag, of Bubbie’s Bread & Butter pickles, try this out. I think I like mine even better.

I have been enjoying these for a couple years now, and most often these days I will blend these into a sauce thanks to my gastroparesis and global dysmotility. I just dump everything into the blender, juice and spices and all, and what comes out is a tangy, delicious pickle sauce! I always peel my cucumbers for this recipe though, because I think it tastes better to not have the peels.

Bubbie’s Bread & Butter Chips pickle recipe

3 lbs cucumbers
½ cup thinly sliced onion (about half of a medium onion)
3 TBSP canning/pickling salt, or regular table salt
2 cups white vinegar
½ cup water
1 cup granulated white sugar
1 TBSP whole yellow mustard seeds
1 tsp celery seeds
¼ tsp ground turmeric

1. Peel the cucumbers, and slice them ¼-inch thick. Crinkle cut is fun, but you can use a normal knife too.

2. Place the cucumber and onion slices in a large bowl and toss thoroughly with the salt. Transfer them into a colander, and place the colander over a smaller bowl so that they can drain freely and won’t sit in the salty cucumber liquid.

3. Let them sit at room temperature for 1 – 2 hours.

4. Discard the salty liquid that has collected in the smaller bowl, and rinse the cucumbers and onions under running water. Give them a good rinse, but don’t be totally thorough.
Divide the cucumbers and onions between two quart-sized canning jars.

5. In a medium saucepan, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, and then pour this hot mixture into the cucumber jars, filling them nearly to the top. Stick a butter knife into each jar and jostle the cucumbers, freeing any air bubbles. If necessary, top up the jar with any remaining hot vinegar mixture.
Secure the lids onto the jars, but you won’t actually be canning them. Keep the jars on the counter to cool (I leave them overnight).

6. Once cool, transfer to the refrigerator. They will keep for at least 6 months.

Cooking with Borage Leaves — Borage Burritos and Green Smoothies

July 14, 2020 / Lindsey / 4 Comments

Borage Burrito Bowl

This year in my garden, borage is coming up everywhere!

It’s a prolific self-seeder and I could always use it as green manure in my compost pile — but the bees love its flowers, which is reason enough to leave it alone.

I’ve had some bad luck with cabbage and cauliflower this year, and other crops have been inexplicably stunted while others have been growing normally. There’s always an element of mystery to the garden from year to year…I’ve noticed for years that there’s always a crop that fails and it’s just a question of which one it’ll be.

Borage is certainly not one of my failing crops this year. So in the spirit of eating what’s being effortlessly provided to me, I’ve gotten brave, picked those prickly leaves, and done some experimentation.

Now borage flowers are also edible, and they’re nice to nibble on while out in the garden, but I have mountains of borage leaves and I wanted to see if they could be a real, true, edible crop for me. And my conclusion is Yes.

I’ve been using the leaves in two ways — raw, in green smoothies, and steamed, added to other dishes.

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Raw leaves:

I start each day with a green smoothie, heavy on the greens. I have always used cilantro, parsley, or a combo of the two, but I’ve been loving the borage as my green. Cilantro and parsley are strong flavors, but the borage is wonderfully mild, and I love its fresh cucumber taste. And even better than cucumbers, there’s no hint of bitterness whatsoever. The prickles on the leaves get pulverized, and there is no hint of mouth or throat irritation, which I had wondered about.

The raw borage leaves also freeze well and can be added to the smoothie directly from the freezer.

I use a good handful of borage each morning, and sometimes also some cilantro:

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Steamed leaves:

Borage leaves of any size can be steamed, but I like the small and medium size rather than the giant ones with larger prickles. The prickles do cook down into pretty much nothing (and they don’t irritate your mouth or throat when eaten), but even still I like the smaller leaves a little better.

I chop my borage leaves, and since I have Gastroparesis, I steam them for over an hour so they’re very, very tender.

If you don’t have a compromised stomach, feel free to steam them for a more normal length of time.

The color and taste of the steamed borage reminds me of steamed nettles. Dark color… mild taste… nothing exciting, but perfect for stirring into another dish that already has its own bold flavors, like minestrone soup, a vegetable stew, chili, maybe a lentil salad, or…Borage Burritos!

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Borage Burritos (or Burrito Bowl)

Borage leaves, chopped and steamed

Brown rice or Millet, cooked

Your favorite jarred green chile sauce

Your favorite jarred salsa

Mexican-style seasoning, like Penzey’s Southwest, Fajita Seasoning, Arizona Dreaming, etc

Shredded cheese (or avocado bits)

Fresh cilantro

Corn or flour tortilla (optional)

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Combine the steamed borage leaves with an equal amount of cooked brown rice or millet.

(I like brown rice cooked very soft, so I use 1 cup rice to 3 cups water, cooked for 2 hours. I cook millet with that same 1:3 ratio, cooked for 1 hour.)

Stir in the green chile sauce, salsa, and Mexican seasoning to taste.

Heat up until nice and hot.

Stir in shredded cheese, sprinkle on cilantro.

Serve in a bowl, or wrapped in a warm corn or flour tortilla (which you can smother with more green chile sauce and cheese if you like).

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Autumn Scenes

November 17, 2019 / Lindsey / 2 Comments

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Late-August Vegetable Garden Tour

August 26, 2019 / Lindsey / 4 Comments

Hello!

It’s a busy time of year in my garden; in late August the produce is really starting to flood in, meaning a LOT of kitchen time between now and October!

All the time and effort spent thus far in my garden is really starting to pay off though. We have our own private organic farmer’s market just outside the back gate! Here, I’ll show you…

Let’s start in the fruit “orchard” where we have one apple tree, two peach trees, and three or four grape vines. Believe it or not, these are two of the peach trees I started from seed, documented in this post from 9 years ago! I make the grape jam that I love from the grapes, and have been starting to use our cut-up Winesap apples as the fruit in my morning green shake. Later on, I’ll make big batches of applesauce with them.

Standing at the North end of the garden:

Standing at the South end of the garden:

Celery:

Honeydew melons:

Watermelons:

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Photo Tour of The Good Life Center: Helen and Scott Nearing’s Forest Farm in Harborside, Maine

July 19, 2019 / Lindsey / 6 Comments

Care and artistry are worth the trouble. They can be a satisfaction to the practitioner and a joy to all beholders.

-Helen Nearing

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In early August of last year I visited Forest Farm with my family on a special trip to Maine, and it was one of the top highlights of the entire trip. What a special place; I didn’t want to leave. Forest Farm was the entirely hand-built homestead of Helen and Scott Nearing, authors of many books including the classics Living the Good Life: How to Live Sanely and Simply in a Troubled World and its sequel Continuing the Good Life: Half a Century of Homesteading. (Still relevant! The value of old books… see previous post.) My copy of Living the Good Life came down to me via my dad, from his mother many years ago. Growing up, his family would take beloved summer vacations to isolated Harborside, Maine and they would hear about the “commie” Nearings who lived nearby. Helen and Scott’s door was always open to those interested in observing, helping, and learning, and Forest Farm still welcomes visitors as The Good Life Center, carrying on the Nearings’ tradition of sharing and showing.

I took many photos! Are you ready for a visit?

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Driving to The Good Life Center through tiny Harborside:

Arriving at the Nearings’ driveway. It was a peaceful, hot, still, muggy afternoon here.

It was very quiet; bees buzzing, small waves lapping the shore in the cove across the street. A few other visitors sifted through while we were there. You just park and amble in. Very laid back, you’re welcome to wander and stay as long as you like, soaking it all in.

This is the caretakers’ cottage over the summer:

Helen and Scott’s beautiful hand-built stone house:

Here is a photo of Helen doing the stonework:

Let’s go in. Here’s their kitchen — an airy, light-filled, feel-good space:

Those were the beautiful bowls and spoons they used.

Here are their mugs:

Here’s their kitchen as it was:

Helen and Scott on the right:

Now we walk into the living room, with a cozy wood-burning stove, book shelves lining the walls, and a wonderful view of the surrounding forest and out to their cove:

Here’s more of the house; this area is used as the little bookshop now. Visitors aren’t allowed upstairs to the bedroom but you can peek up the stairwell:

Here’s their original sign:

Let’s go out to the garden and greenhouse now. There’s a little apple orchard in the protected area between the house and the walled garden:

Here’s that lovely walled vegetable garden:

Behind the greenhouse:

Overlooking the walled garden toward the house and greenhouse:

Compost piles on the left, outside the garden:

The rest of the land is forested. There are some walking trails you can take through tall trees, ferns, tall grasses, and dappled shade.

Here’s their cove across the street:

And here’s the mission statement of The Good Life Center:

That concludes our visit to Forest Farm. I hope you enjoyed it!

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Just up the road is Four Season Farm, owned by Eliot Coleman and Barbara Damrosch — names you might recognize if you’re a gardener. The land was once part of the Nearings’.