Notice a mistake on the title from yesterday Old Fashioned Planted...should be plant. You know what I have been doing but planting. Today I am going to share with you small gardening hints from The Old Farmer's Cookbook Almanac, Garden Fresh. If you love cookbooks like I do, I read them a lot. If you want a good cookbook using fresh herbs, this is one you need to look at.
Chive a perennial, grows 12 to 24 inches tall in moist soil. Harvest the hollow, grasslike leaves in the spring by snipping them close to the ground, they will grow back. Chives enliven rice, cheese dishes, eggs, vegetables dishes, dressings, sauces and dips.
I was suppose with what onion is the mildest. Know your onions dry, or bulb, onions include spring summer sweet onions, such as Vidalia and Bermuda and the stronger flavor, fall winter storage onions such as Yellow Globe. They may be white, red, or yellow and are harvested after the tops have died down. Sweet onions have thin skins and a mild taste that makes them perfect for eating raw or using in briefly cooked dishes. Storage onions have thick layers of skin, are more pungent, and do well in dishes that cook for a while. Red onions are usually the mildest and often are eaten raw or grilled. White onions are a bit more pungent and often are sautéed and used in salsas or Mexican cuisine. Yellow onions have the strongest flavor, they are great for soups and other cooked dishes.
In the kitchen, potatoes to seal in Vitamic C, add a pinch of sugar, not salt to potato boiling water. Asparagus to save n store, to store for a week or two wash asparagus spears in cold water and place a moist paper towel over their cut ends. Place the spears in a plastic bag and store in the vegetable crisper of the refrigerator. To store for 2 to 3 days, trim the stems and stand the spears in 1 inch of water in a glass, cover with plastic and refrigerate.
Here is a recipe to use your rhubarb in.
Marbled Rhubarb Orange Bread
1 3/4 diced rhubarb
2 1/2 cups plus 2 Tablespoon all purpose flour
1/4 cup chopped pecans
1/4 cup light brown sugar
1/2 teaspoon cinnamon
zest and juice of 1 orange
3/4 cup sugar
2 Tablespoon shortening
1 egg
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. In a small bowl, toss the rhubarb pieces with 2 tablespoons of flour to coat. Set aside. In a separate bowl, combine the pecans, brown sugar and cinnamon. Set aside. In a large bowl, combine the orange zest and sugar. Add the shortening and mix thoroughly. To this mixture, add the orange juice and egg. Mix well. Sift together the remaining flour, baking powder, baking soda and salt. Add these dry ingredients to the orange mixture alternately with buttermilk, stirring between each addition until the batter is smooth. Fold in the rhubarb pieces. Spoon half of the batter into the prepared loaf pan. Sprinkle three quarters pecan mixture on top. Spoon the remaining batter into the loaf pan. Top with remaining pecan mixture. Swirl a knife through the batter several times to create marbling. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack before slicing. Makes 1 large loaf. Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty Iowa
Chive a perennial, grows 12 to 24 inches tall in moist soil. Harvest the hollow, grasslike leaves in the spring by snipping them close to the ground, they will grow back. Chives enliven rice, cheese dishes, eggs, vegetables dishes, dressings, sauces and dips.
I was suppose with what onion is the mildest. Know your onions dry, or bulb, onions include spring summer sweet onions, such as Vidalia and Bermuda and the stronger flavor, fall winter storage onions such as Yellow Globe. They may be white, red, or yellow and are harvested after the tops have died down. Sweet onions have thin skins and a mild taste that makes them perfect for eating raw or using in briefly cooked dishes. Storage onions have thick layers of skin, are more pungent, and do well in dishes that cook for a while. Red onions are usually the mildest and often are eaten raw or grilled. White onions are a bit more pungent and often are sautéed and used in salsas or Mexican cuisine. Yellow onions have the strongest flavor, they are great for soups and other cooked dishes.
In the kitchen, potatoes to seal in Vitamic C, add a pinch of sugar, not salt to potato boiling water. Asparagus to save n store, to store for a week or two wash asparagus spears in cold water and place a moist paper towel over their cut ends. Place the spears in a plastic bag and store in the vegetable crisper of the refrigerator. To store for 2 to 3 days, trim the stems and stand the spears in 1 inch of water in a glass, cover with plastic and refrigerate.
Here is a recipe to use your rhubarb in.
Marbled Rhubarb Orange Bread
1 3/4 diced rhubarb
2 1/2 cups plus 2 Tablespoon all purpose flour
1/4 cup chopped pecans
1/4 cup light brown sugar
1/2 teaspoon cinnamon
zest and juice of 1 orange
3/4 cup sugar
2 Tablespoon shortening
1 egg
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. In a small bowl, toss the rhubarb pieces with 2 tablespoons of flour to coat. Set aside. In a separate bowl, combine the pecans, brown sugar and cinnamon. Set aside. In a large bowl, combine the orange zest and sugar. Add the shortening and mix thoroughly. To this mixture, add the orange juice and egg. Mix well. Sift together the remaining flour, baking powder, baking soda and salt. Add these dry ingredients to the orange mixture alternately with buttermilk, stirring between each addition until the batter is smooth. Fold in the rhubarb pieces. Spoon half of the batter into the prepared loaf pan. Sprinkle three quarters pecan mixture on top. Spoon the remaining batter into the loaf pan. Top with remaining pecan mixture. Swirl a knife through the batter several times to create marbling. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack before slicing. Makes 1 large loaf. Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty Iowa
