Hey, all, I was doing some gardening today when I realized how many times I’ve tossed seedlings that I’ve thinned. About a year ago, I realized that I was just tossing nutrient-rich microgreens. From arugula to kale to spinach, and all types of lettuce, they’re all edible and delicious! I especially love beet seedlings. I used to toss them because I only got about a handful. But that’s more than enough to use as a garnish on top of seared salmon or to add to a salad. They’re loaded with vitamins, nutrients, and flavor. I’ll keep this short: don’t toss the microgreens. Just wash and enjoy.
Last weekend, North Carolina got pummeled with a ton of rain. The farmers market got rained out, there was no going and playing outside, and the only thing left to do was pickle everything in the refrigerator.
My fiancé’s mom came to visit from Michigan, and she brought with her a whole slew of pale yellow banana peppers that she had just picked from her garden. (And potatoes, and a 16″ zucchini, tomatoes, and gorgeous onions.) As soon as my honey saw those peppers, he said “let’s pickle them.” Any fervency in the vegetable direction gets no argument from me. So, they were saved…despite my wanting to immediately devour at least half.
With pickled lots and lots of things in the past. From cucumbers it to beets to carrots and celery, we’ve always come up with a new recipe for each. But the last time we pickled jalapeños, the recipe was nearly perfect. We decided to make a few tweaks this time, and the result was flawless.
For this recipe, you’ll need:
- Five 6″ or larger banana peppers cleaned, seeded, and cut in rings
- One cup white vinegar
- One cup water
- 3 tablespoons kosher or pickling salt
- 3 tablespoons white sugar
- Any or all of the ingredients from the optional list below
- Bay leaf
- Few garlic cloves
- Hot peppers prepped the same way as the banana peppers (we added two jalapeños for a bit of kick, but one nice Datil pepper would be awesome, too)
Prep the peppers if you haven’t already.
Once the mixture comes to a boil, add the peppers, put the lid on, and set a timer for 12 minutes. Remove the pot from the heat source. I just move mine to another burner.
Make sure you have a mason jar or other clean vessel for when the timer dings. A heat-safe glass jar is my favorite.
Once the timer dings, carefully transfer the peppers to a jar with tongs and then very carefully pour the liquid over the top. I like to strain mine to avoid any seeds, but you don’t have to. NOTE: Feel free to let them cool as long as you’d like so you’re comfortable handling them. Remember, though, you want to cool them as quickly as possible to avoid then becoming mushy.
Screw on the lid and place the lidded jar in an ice bath.
Place the jar in the refrigerator for at least 8 hours. I think the crunch really sets in by that point. Enjoy these banana pepper rings on sandwiches, salads, with cheese and crackers, on chili, or straight out of the jar. Although they will last for a very long time, mine won’t live out this week.
Happy crunching and munching,
For the rest of you, if you don’t remember me, let me reintroduce myself. I’m Jenna. I garden, I cook, I eat, I own a business, and I write about all of it. I’ve been away from blogging for a bit because I’ve been reevaluating things. I’ve decided to quit my job in academia to pursue my business, Happy-Go-Lucky Foods, full-time, we’ve moved to the mountains of Western North Carolina, and I’ve been eating a gluten-free and dairy-free diet. Because of some “lady issues,” my acupuncturist, Doctor of Oriental Medicine, and friend (all the same person) advised me to change my diet (on top of the Chinese herbs I take daily). It’s been about six months and I’m feeling great. My primarily vegan diet has helped me so much, and I wanted to learn to cook all over again. So here I am. I’m back. I’m different, but I’m back. It’s nice to see you.
I may be a little rusty at this whole food blogging thing, but here goes…
I’ve been eating tons and tons of fresh produce. From squash to tomatoes to beans, corn, grapes, and kale, I’ve been a total veggie glutton. And living in the Asheville area, I’m so fortunate to have it all at my fingertips. Organic, fresh, local produce perfection is all here, and I couldn’t be more excited. Sometimes, I get a little overzealous, though, and buy more than I can chew. This is totally fine, though, because I get to be extra creative. An overstocked fridge with a spectrum of veggies (some cooked) and an unbridled sense of kitchen adventure led me to my new favorite salad. Are you ready?
For this healthy monster, you’ll need:
- A couple handfuls of kale, chopped into small pieces
- Palmful of cherry tomatoes, halved
- Small but of purple onion, diced
- A few fresh green beans of any variety, cut in small bits
- Corn, cooked and cut from the cob, about two tablespoons
- A smidgen of fresh or pickled jalapeños (add as much as you like if you’re brave)
- Several chunks of roasted and cubed sweet potato (I roasted these babies for soup, but couldn’t help myself)
- Two tablespoons of the dressing that follows
- Mixed nuts for a crunchy garnish
- 1/2 cup extra virgin olive oil
- 1/4 cup plain rice vinegar
- 1 tablespoon ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon honey
- Several grinds fresh black pepper
- Pinch dried basil
- Place all ingredients in a ball jar and shake like crazy. If you don’t have ball jars falling out of every cabinet like I do, use whatever you have. That’s all there is to it. The turmeric gives the dressing the most gorgeous color and the smell is to die for.
Kale and turmeric and super foods, and the rest isn’t so shabby either. Food like this makes me forget that I’m eating vegan. I don’t want for anything.
Happy and healthy munching, my friends. I’ll talk to you soon.
We’ve been working toward eliminating canned goods from our pantry for quite some time, and last night, we finally said adios to canned refried beans. Honestly, refried beans from the grocery store shelf are fairly disappointing. First, we don’t love pinto beans. Second, finding organic refried beans is difficult. Third, they’re salty. Fourth, they’re not worth the money. Fifth, we like to have control over what we eat. Making these organic, vegan refried black beans from scratch was incredibly simple and very inexpensive. You’ll never go back again. I promise.
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups cooked black beans
1 lime, juiced
1 teaspoon sea salt
2 teaspoons cumin
1/2 teaspoon dried oregano
In a non-stick skillet, heat the olive oil over medium heat. Once hot, sauté the diced onion until soft and translucent.
Add the garlic and stir constantly for 30 seconds.
Add the cooked black beans, cumin, oregano and lime juice.
Begin mashing with the back of a large wooden spoon or a potato masher. Mash until your heart’s content. I prefer mine smoother rather than chunkier, but it’s up to you.
Give the beans a taste and adjust the seasonings if necessary.
I made an amazing quesadilla with these beans, but the possibilities are endless. You could serve them along side enchiladas, have them on a vegan taco salad, or eat them with saffron-scented rice. Regardless, be proud that you’ve said goodbye to a canned pantry staple.
In the next few weeks, I’ll be re-creating more unCANny favorites, and I hope you’ll join me as I work toward reducing our household waste.
Until next time…
Things are looking pretty good around here! I posted a while back about how Spring was treating us in sunny Zone 9, and now it’s time for an update. A month is like a jillion years to a gardener, so here goes…
The Kentucky Wonder beans have been nothing but amazing. For the past two weeks, I’ve gotten a small handful every day. For three plants, that’s pretty good! The wax beans are also going strong.
The heirloom crookneck squash, on the other hand, was a total bust. Powdery mildew invaded and stunted the growth of the plants. I waved the white flag pretty early because I knew the pot could be put to better use. This is the best they’d ever look.
The same failure goes for our cukes. I swear I’m going to give up on even trying to grow them. The only time we have luck is when the plants are volunteers. I don’t know what it is. I suspect the humidity and salt air is the downfall, but who knows? This was our one delicious, crunchy, crowning jewel:
I also grew an “onion.” Laugh it up. It’s OK.
The heirloom lettuces and Swiss chard ended up in the compost heap after a good run. I tried to save seeds from some of the bitter, bolted babies, but it didn’t work out. Perhaps they’ll self-seed in the fall.
But, the tomatoes. The TOMATOES. I’m pleased as punch. And, I know, a gardener should never count their peppers before their picked, but I’ve got to toot this horn! I’ve been harvesting a bunch of yellow currant tomatoes every single day.
I even harvested the first Thai Pink Egg yesterday. All of our 24 plants are doing pretty well. A few have yellowing leaves here and there, and the tomatoes from one of our Martino’s Roma plants have blossom end rot (none of the others do, even in the same bed), but still, I’ve never had such a successful season. I guess I should knock on some wood.
And, surprisingly, the carrots are still going strong. Succession planting has been our best friend.
Here’s yesterday’s harvest:
All in all, this is our best season yet. Disaster could certainly strike at any minute, but for now, I’ll bask in the glory of our organic gardening endeavors.
Kale is the new little black dress. Sautéed, baked, raw, braised, or fried, it all works. And I’m so fortunate to have oodles of the stuff from my favorite local farm. We’re always coming up with new ways to infuse the leafy lovelies into our meals, and this pasta dish may be my new favorite.
For this dish, you’ll need…
- approximately 50 leaves of curly kale, stripped from the spines, washed and dried (use your salad spinner)
- four tablespoons of EVOO
- two yellow onions, thinly sliced
- five cloves of garlic, minced
- half fresh lemon, juice and zest
- Sea Salt & Pepper to taste
- 12 ounces Angel hair cooked al dente
- Balsamic vinegar reduction
- Ricotta Salata cheese, crumbled
To begin, heat two tablespoons of EVOO in your favorite, very large, skillet over medium heat.
Add the sliced onions to the pan and a small pinch of sea salt.
Keep the onions moving so they don’t burn until they start to soften. Reduce the heat to low-medium and let them caramelize. This should take about five minutes. Once they’re done, transfer them to a separate vessel.
Add one more tablespoon of EVOO to the pan and add the kale.
Using tongs, toss the kale a lot as this will help it wilt. You’ll want it all in the pan, but it takes patience. Cooked kale, like any other green, cooks down to a minuscule portion of its original size once the water content is gone. The result is concentrated, amazing flavor.
Add the lemon juice and a large pinch of sea salt. Give it another good toss. Put the lid on the pan. The kale will really start to break down because of the steam. After about a minute, remove the lid and check the progress. If it’s not soft, put the lid back on and wait another minute.
Remove the lid and make a well in the center of the kale. Add the minced garlic and give it a good stir. Add a bit of olive oil to help the sautéing if you desire.
Add the lemon zest and stir again. Have cute boy help in the kitchen.
Add the caramelized onions back to the pan and toss.
Add the cooked pasta, drizzle in the remaining tablespoon of EVOO, and add salt and pepper to taste. There, you’re done!
But, if you’re like me, you’ll want to garnish this dish with crumbled ricotta salata cheese and a hefty balsamic reduction drizzle (yes, we always have this on hand). If you don’t have ricotta salata, feta cheese would be a great substitute.
Until next time, my friends, happy eating!
Spring is upon us. The birds are chirping, the bees are buzzing, the trees are nearly filled in with lush, green leaves, and the garden is a-growin’. I’m always so hopeful in April. While I’ve already seen aphids, I’m not yet disappointed. (Click here for how to fight them organically.) Why? Because we’ve got gorgeous things happening:
Kentucky Wonder Bean plants, although tiny, are strong as can be…
Stunning little heirloom crookneck squash babies are beginning…
Heirloom tomato plants, all 23 of them, are green and working their way toward greatness. Some of them aren’t as grand as others, but they’re trying…
I’m even pushing forward with several varieties of heirloom lettuce which is a bit questionable for this time of year in Florida…
The carrots are looking good, the kale appears happy, the basil, sage, and parsley are enjoying the weather, and the onions and garlic should be ready to harvest soon. And what’s more is that we’ve already harvested one cucumber (oddly shaped little guy) and a handful of strawberries!
Unfortunately, the swiss chard looks more like Swiss cheese, but…
I can’t really complain about the minor gardening failures. Perfect is impossible, and I’d never expect as much; gardening is a set of learning experiences, wild experiments, and notes-to-selves.
I will say that, overall, the Spring has been good to us! How is your Spring going, fellow gardeners of the blogosphere? I’d love to hear from you!
Until then, happy sowing, digging, and playing in the dirt,
It’s that time of the year, my friends. For those of us in Florida, it’s already here. Aphids have latched onto my Calendula and Oleander already, and I fear it won’t be long before they’re on my flowering tomato plants. For those of you a little farther north and/or west, you may not have these little buggers yet (and hopefully you won’t), but just in case, here are a couple organic remedies to try:
1. Good, old-fashioned powerful blast of water: Yellow aphids have made their way to my oleander more than once. They latch onto newly forming flower buds and attempt to suck them dry. Instead of putting any harmful sprays or costly organic sprays on them, I go right for the hose. With the nozzle on the most powerful setting possible, I go for broke. Holding each flower cluster in my hand, I spray all sides. The aphids fall off in an instant amd the grass and neighboring plants get a nice watering. At first, I was afraid that the aphids would latch onto other plants, but that’s never happened. Because they’re soft-bodied, I’m not sure they survive the blast. This works every single time, but you’ve got to be thorough when spraying.
2. Soapy water: My friend Justin Gay from the Seeds of Xanxadu has a YouTube video called “How I Handle Aphids.” Not only does he show how to identify them, but he shows exactly how to mix the concoction and how/when to spray. Besides, he’s a really engaging guy and fun to watch. Click here for the video.
Happy Fiesta Friday, everyone! My name is Jenna, I own Happy-Go-Lucky Granola, and my Fridays are crazy. For the past two months, I’ve baked lots and lots of vegan and organic granola products for the City Island Farmer’s Market in Downtown Daytona Beach, Florida. Happy-Go-Lucky Granola is my pride and joy. It’s also a source of near exhaustion, but, friends, I wouldn’t trade it for the world. It’s my hectic, yet amazing, reality.
These are my granola bars…
This was my first day at the market (and things have changed a lot since then)…
These are my friends that come to buy, nosh, and chat…
This is my happy-go-lucky life.
Happy Fiesta Friday, friends,
I probably shouldn’t jinx us, but this is too good not to share. Ladies and gentlemen of the blogosphere, I think we have a cucumber! So maybe it’s only about three inches long and it’s not ready to be picked, but it’s there nonetheless! And there’s about ten other tiny guys that appear to have been pollinated and on their way to full-on pickle status.
Now I understand what some of you might be thinking. What’s the big deal, right? You see, those of you who live in places that get a winter, you have far less pest issues than we do in sunny Florida. My honey’s family is in Michigan, amd they strike harvest gold nearly every year. Me? Not so much. Sure we can technically garden year-round, but there are soooo many issues to combat. And doing it organically is even harder. So this one cuke? It’s a huge deal. (disgruntled Floridian rant over…for now. ;))
We’ve spent the last eight months trying and failing, trying and failing, crying (well that’s just me), whining, begging and pleading with the melon worms and pickle worms to just leave us alone. And finally, we have a smidge of success. Isn’t he cute?
This variety is called Homemade Pickles and the seeds come from Southern Exposure Seed Exchange or SESE. I’ve been longing to try them; will I finally get the chance?
The plants stay fairly compact, so they’re great for containers, too.
Happy gardening, my friends, wherever you are!