Well, I planted more than enough varieties of tomatoes on Thursday the 28th and Friday the 29th. Thursday's went into Jiffy Mix in Root Trainers. Friday's went into Miracle Gro Seed Starting Mix. The latter is higher in peat, is easy to wet. I think it holds more water when hydrated. We'll see how things go. They have bottom heat, on and off, from a seedling heat mat.
Some of the seeds I ordered haven't come yet. Don't know if I'll plant them all this year. I will try a few heat-setting and/or fall storage tomatoes using the Wintersown method if all goes well. Along with some ground cherries and flowers. Maybe I'm crazy.
Extra-early slicing tomatoes
Jan. 28: Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Jan 28: Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Jan. 28: Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather, and reported to taste great in the hot Sacramento Valley.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Jan. 29: First Lady II VFNTASt - 66 days. midsized, crack-resistant, better flavor than Early Girl. 2003 seed. Indeterminate.
Plum and other small to mid-sized tomatoes - Indeterminate:
Jan. 28: Barbara Hybrid VFFN Have to grow this one, because Barbara is David's mom's name. It's a plum tomato bred for the French fresh market according to marketing hype. Seed is from 2003. Won a taste test, hands down, of plum tomatoes at UC Davis in 2004 and was apparently taken off the market in about 2005. I planted some after the normal season last year, and one lived over the winter on the porch in a Root Trainer, along with a Sweet Cluster, a Red October (has a blossom) and a Winter Red.
Jan. 29: Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Jan. 29: Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Jan. 28: Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Jan. 29: Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters.
Jan. 29: AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Jan. 29: Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Jan 28: Goose Creek All the rage right now. Said to be a heat-tolerant tomato from a (South Carolina?) Atlantic black Island culture.
Jan. 28: Nyagous - A smallish, black-red, pretty tomato, said to be more crack-resistant than Black Prince.
Jan. 28: Berkeley Tie-Dye, - Striped tomato from Napa Valley.
Jan. 28: Black and Red Boar - smallish striped tomato from Napa Valley.
Jan. 29: Green Zebra - a tennis ball-sized green tomato, blushed yellow to pink when ripe with green stripes. Full, acidic flavor, midseason, does well in heat. Recommended for salsa. I think it's a parent of Berkeley Tie-Dye and probably Black and Red Boar above.
Cherry and Grape tomatoes - Indeterminate unless noted
Jan. 29: Rosalita - 65 days. An early pink grape tomato with white speckles.
Jan. 29: Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Jan. 29: Sweet Chelsea VFFNT 67 days. Low-acid sweet large cherry tomato.
Jan. 29: Yellow Submarine - Yellow pear type, better flavor.
Jan. 29: Beam's Yellow Pear - Best-tasting yellow pear from Seed Savers.
Jan 29: Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. Compare with Black Cherry.
Jan. 29: Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Jan. 29: Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Jan. 29: Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Oxhearts - Indeterminate Meaty medium to large tomatoes, wispy foliage.
Jan. 29: Orange Russian 117 - 85 days. Sweet fruit, pretty.
Jan. 29: Anna Maria's Heart - in honor of our niece
Jan. 28: Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Jan. 28: Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
Jan. 28: Grightmires Pride (medium-sized, fairly early oxheart)
Jan. 28: Reif Red Heart medium-sized heart, good flavor.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Jan. 28: Purple Passion - An early pink Utah heirloom beefsteak.
Jan. 28: Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Jan. 29: Red Rose - 6 to 10 oz.,
Jan. 29: Aunt Ginny's - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Jan. 28: Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Jan. 29: Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates. Mislabeled in my little pots. Should be potato-leaved.
Jan. 28: Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
Jan. 29: German Head - smooth, pink beefsteak.
Jan. 29: Tidwell German - big, pink beefsteak from Tennessee.
Jan. 29: Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
Jan. 29: Ponderosa Pink Big, mild, rough-shouldered tomato, susceptible to sunscald. Seed from 2003.
Jan. 29: Watermelon Beefsteak - Up to 2 pounds, smooth blossom end. (Didn't come up - old seed).
Jan 28: Brandy Boy Hybrid Brandywine type from Burpee.
Jan. 29: Mortgage Lifter 75 to 85 days. Big beefsteak-type.
PURPLE/BLACK/BROWN
Jan. 28: Black Krim (black, early, heat tolerant)
Jan. 28: JD's Special C-Tex
Jan. 29: Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
RED
Jan. 29: Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Jan. 28: Big Beef Hybrid VFFNTASt - 73 days. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Jan 28: Super BeefsteaK VFN - not sure if this one is an F1 hybrid. Smooth shape, small blossom scar. 2003, Gurneys'
GREEN
Jan 28: Absinthe
Update, February 11: The plants started on the 29th in the Miracle Grow Seed Starter Mix are growing healthier-looking, sturdier plants. I've started giving the ones started the dåy before some plant food. Jiffy Mix plant starter may be most suitable under a layer of the Miracle Grow - for aeration.
Some varieties have not come up: I did not get good results with pre-soaked "Barbara" seeds (only one of 8 survived) - 12 hours in dilute "bloom" plant food plus a couple of drops of hydrogen peroxide in water. The ones planted on the 29th, untreated, did better. Pink Berkeley Tie-Dye did not come up. It was late for Bro. Cox. "Pop-ins" just came up today. Long after most varieties emerged. No response from old "Watermelon Beefsteak" and "Mortgage Lifter" seeds, either. Berkeley Tie-Dye and Absinthe did not come up, but the seed came from a non-profit organization, so who knows their storage history?
The old Atlas beans I planted rotted. Red Swan looks vigorous. Contender - plants are smaller and leaves more yellow. Seeds were older. For the main crop, I got new seed this year.
Update Feb. 18: Saw the first sprout of Pink Berkeley Tie Dye today. Some other seeds are also sprouting just now. There's another "Barbara" start from soaked seed, and another seedling which hasn't shed the seedcoat yet. Wonder why some tomator seeds are so much slower than others? Other than age of the seeds, which is one explanation. Maybe storage conditions, too. And after the first leaves sprouted, I took the Root Trainers off the heating mat, so later-sprouting seeds had to finish at lower temperatures. And tomato seeds seem to sprout fastest at around 80 degrees. Temps. above 86 may be harmful.
Saturday, January 30, 2010
Friday, January 15, 2010
Spring almost here: Tomato Seeds Ordered
We've had three days now when the sun came out - Southern California Rose Bowl weather - after some much-needed rain. More rain is forecasted. We've had kind of a gray winter so far, as usual.
I started to get "spring" seed catalogs in November, and I just got one from Park yesterday. So much fun to dream about a bounteous garden. Buying seeds is my way of "gambling", I think, or perhaps indulging in fantasy. Probably cheaper than going to Las Vegas. If anybody needs some seeds, check with me first. I always have too many.
This year I concentrated on new tomato varieties. And it's not as if I didn't already have seeds. We'll see how many I actually grow. The large number of big pink tomato varieties is due to an effort to discover one like David's Mom remembers from childhood:
Extra-early slicing tomatoes
I'm going with little Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather.
Polfast hybrid - 54 days. Determinate. Larger fruits than Fourth of July. Sent the seeds to Betty's parents in Utah.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Plum and other small to mid-sized tomatoes - Indeterminate:
Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters. Compare to Tolstoi (have seeds) from India. Larger clusters, smaller tomatoes: 3 to 4 oz. Sold on the vine.
AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Little Lucky - 90 days. Yellow with red blush. Complex flavor.
Angora Orange - Medium-sized tasty fruit on a silvery, furry plant. Freebie from Glecker's
Porter - 78 days. Small plum-shaped pink fruits. Heat-tolerant. Old Southwest favorite.
Porter Improved - Very different from Porter. Round, pink, medium to small.
Cherry and Grape tomatoes - Indeterminate unless noted
Rosalita - 65 days. An early pink grape tomato with white speckles.
Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Yellow Submarine - Yellow pear type, better flavor.
Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. For comparison with Black Cherry.
Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Cherry Roma - 75 to 80 days. Looks like a grape tomato. Holds well. Freebie from Diane's.
Jenny Hybrid 65 days, sweet, small, orange cherry tomato. In honor of Fred's new bride. Looks like it might be discontinued soon.
Ladybug Hybrid - red, clustered. I want to see if all of the tomatoes in a cluster ripe at the same time. Crack-resistant, heat-tolerant.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Purple Passion - An early pink Utah heirloom beefsteak. Compare to Pink Berkeley Tie-Dye, Pruden's Purple.
Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Pruden's Purple - Early pink heirloom - sent seeds to Betty's parents.
Red Rose - 6 to 10 oz., cross between Brandywine and Rutgers. Compare to Cosmonaut Volkov (red) and Goose Creek.
Aunt Ginny's Purple - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Mexico - 80 days. Heat-tolerant pink beefsteak, averaging over a pound.
Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates.
Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
German Head - smooth, pink beefsteak.
Tidwell German - big, pink beefsteak from Tennessee.
Giant Belgium Pink - Huge beefsteak, smooth blossom ends. Sweet and mild.
German Johnson Regular Leaf - 85 days. Mild, reddish-pink, fairly smooth. Average 1 pound.
Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
PURPLE/BLACK/BROWN
Cherokee Purple - I grew this one last year. Maintains flavor in cool fall weather. Best picked when shoulders are still green.
Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
Indian Stripe - Similar to Cherokee Purple, smaller plant and slightly smaller fruits, a little earlier. Pick ripe. The favorite of many.
RED
Marmande - Small pack from Artistic Gardens, 35 cents, for someone in a cool-summer climate.
Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Big Beef Hybrid VFFNTASt - 73 days. 100 seeds. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Oxhearts - Indeterminate
Orange Russian 117 - 85 days. Sweet fruit, pretty.
Anna Maria's Heart - in honor of our niece
Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
May also get from Wintersown (sent them 5 bucks, will try their plant-starting method) Berkeley Tie-Dye, Black and Red(?) Boar, Black Krim(black, relatively early to late, heat tolerant) Nyagous (black, pretty), Grightmires Pride (medium-sized oxheart), Reif Red Heart (Oxheart), Goose Creek, JD's Special C-Tex, Absinthe, Olive Hill.
Like I said, I can't use all these seeds myself.
I started to get "spring" seed catalogs in November, and I just got one from Park yesterday. So much fun to dream about a bounteous garden. Buying seeds is my way of "gambling", I think, or perhaps indulging in fantasy. Probably cheaper than going to Las Vegas. If anybody needs some seeds, check with me first. I always have too many.
This year I concentrated on new tomato varieties. And it's not as if I didn't already have seeds. We'll see how many I actually grow. The large number of big pink tomato varieties is due to an effort to discover one like David's Mom remembers from childhood:
Extra-early slicing tomatoes
I'm going with little Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather.
Polfast hybrid - 54 days. Determinate. Larger fruits than Fourth of July. Sent the seeds to Betty's parents in Utah.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Plum and other small to mid-sized tomatoes - Indeterminate:
Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters. Compare to Tolstoi (have seeds) from India. Larger clusters, smaller tomatoes: 3 to 4 oz. Sold on the vine.
AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Little Lucky - 90 days. Yellow with red blush. Complex flavor.
Angora Orange - Medium-sized tasty fruit on a silvery, furry plant. Freebie from Glecker's
Porter - 78 days. Small plum-shaped pink fruits. Heat-tolerant. Old Southwest favorite.
Porter Improved - Very different from Porter. Round, pink, medium to small.
Cherry and Grape tomatoes - Indeterminate unless noted
Rosalita - 65 days. An early pink grape tomato with white speckles.
Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Yellow Submarine - Yellow pear type, better flavor.
Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. For comparison with Black Cherry.
Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Cherry Roma - 75 to 80 days. Looks like a grape tomato. Holds well. Freebie from Diane's.
Jenny Hybrid 65 days, sweet, small, orange cherry tomato. In honor of Fred's new bride. Looks like it might be discontinued soon.
Ladybug Hybrid - red, clustered. I want to see if all of the tomatoes in a cluster ripe at the same time. Crack-resistant, heat-tolerant.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Purple Passion - An early pink Utah heirloom beefsteak. Compare to Pink Berkeley Tie-Dye, Pruden's Purple.
Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Pruden's Purple - Early pink heirloom - sent seeds to Betty's parents.
Red Rose - 6 to 10 oz., cross between Brandywine and Rutgers. Compare to Cosmonaut Volkov (red) and Goose Creek.
Aunt Ginny's Purple - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Mexico - 80 days. Heat-tolerant pink beefsteak, averaging over a pound.
Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates.
Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
German Head - smooth, pink beefsteak.
Tidwell German - big, pink beefsteak from Tennessee.
Giant Belgium Pink - Huge beefsteak, smooth blossom ends. Sweet and mild.
German Johnson Regular Leaf - 85 days. Mild, reddish-pink, fairly smooth. Average 1 pound.
Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
PURPLE/BLACK/BROWN
Cherokee Purple - I grew this one last year. Maintains flavor in cool fall weather. Best picked when shoulders are still green.
Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
Indian Stripe - Similar to Cherokee Purple, smaller plant and slightly smaller fruits, a little earlier. Pick ripe. The favorite of many.
RED
Marmande - Small pack from Artistic Gardens, 35 cents, for someone in a cool-summer climate.
Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Big Beef Hybrid VFFNTASt - 73 days. 100 seeds. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Oxhearts - Indeterminate
Orange Russian 117 - 85 days. Sweet fruit, pretty.
Anna Maria's Heart - in honor of our niece
Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
May also get from Wintersown (sent them 5 bucks, will try their plant-starting method) Berkeley Tie-Dye, Black and Red(?) Boar, Black Krim(black, relatively early to late, heat tolerant) Nyagous (black, pretty), Grightmires Pride (medium-sized oxheart), Reif Red Heart (Oxheart), Goose Creek, JD's Special C-Tex, Absinthe, Olive Hill.
Like I said, I can't use all these seeds myself.
Thursday, December 31, 2009
Cardamom the Spice - plus Homemade Applesauce
Cardamom is a spice which originally came from India, where it is used in many dishes, including sweet saffron rice. In some parts of India, cardamom ice cream and cardamom-flavored milk take the usual place of chocolate ice cream and chocolate milk. There is also a spice called "black cardamom", a cousin, which is very different from true cardamom.
True cardamom is popular in Scandinavia, Germany and elsewhere, especially for winter baking. It is used in Danish pastries, Swedish breads, and cookies from many European countries. It is very compatible with several other spices, especially cinnamon. It is often used with orange, apple, peach and pineapple. Cardamom is less familiar in the U.S. than in Europe, perhaps because it loses its flavor soon after it is crushed or ground. We're so used to pre-ground spices. Mom discovered the whole spice years ago and started using it in cinnamon rolls, sometimes with a little orange zest. She had the bleached pods and the seeds seemed a little softer than the ones in the green pods which I have now. I used to crush the seeds she bought between two spoons. The latest batch of cardamom seeds I got seemed harder - see the directions for crushing with a hammer below.
You can buy whole cardamom pods either green or bleached - less flavorful. Or "decorticated" seeds, which have been removed from the pods, but not ground or crushed. For people who use a lot of cardamom. If using whole pods, remove cardamom seeds from pods and grind seeds in a spice grinder or crush in a large mortar and pestle. Or place seeds in the empty, tough inner plastic liner from a cold cereal or cracker box (not from strongly flavored crackers such as garlic) and tap lightly on a non-marring surface, such as smooth concrete, with a finishing hammer or other smooth-faced hammer to crush. Rub crushed cardamom through a fine sieve before measuring. Wrap any extra crushed cardamom in a little foil packet and keep it in the freezer for the next time you want to use it.
Cardamom is a potent spice. 1/8 teaspoon per cup of flour will give a pronounced cardamom flavor if the cardamom is ground or crushed fresh. Before adding more than that, consider whether the person who developed the recipe may have been using commercially ground (less potent) cardamom. Many recipes will use less than 1/8 teaspoon per cup of flour, for a more subtle effect.
Below are three recipes for cardamom in applesauce. The first one can sub for apple pie, at least sometimes (warnm maybe with some toasted chopped almonds, butter cookie crumbles or a little vanilla ice cream). Two kinds of apples - one to fall apart quickly during cooking (forming a natural sauce) and one to retain some chunkiness - are recommended. This was one of Keira's Mom's tips, too. The second recipe looks very good, too - it calls for more liquid and seems a little more "country-style". Granny Smith and Golden Delicious apples together would be a good choice for winter applesauce.
Apple Varieties: I've always thought of the season for McIntosh apples (first recipe) as coming before the Granny Smith season. Granny Smith is a late, warm-climate apple which can be exceptional when it is allowed to stay on the tree until the bright green color mellows to yellow-green. It is grown here in our hot-summer climate, and home growers can allow it to ripen fully on the tree. It is often picked commercially long before it is ripe, while still sour and even sometimes a little bitter. I think one could find a better fall variety than Granny Smith to pair with McIntosh apples.
Of varieties grown locally, Gala seems to be the top choice for the early season. It loses much of its flavor in storage. Fuji and Red Fuji are recommended for later harvest and storage. Pink Lady is also recommended for sauce. Granny Smith can be picked fully ripe here if you grow it at home, and should be good mixed with other varieties. I used 2 pound Washington Fuji to 1 pound Washington Granny Smith in January, and the Fuji had held its crispness much better in storage. The Granny Smith tasted like they had been picked green, but fell apart easily in applesauce around the tender chunks of Fuji apples.
The third recipe below (pureed like most commercial applesauce) is made with commercially ground cardamom. It calls for A LOT of the spice compared to the other two recipes. Add cardamom to taste if using freshly-crushed spice.
Fresh Cardamom Spiced Applesauce
Ingredients ~
2-1/2 to 3 pounds apples (about 6 medium)
2 tablespoons lemon juice
1/4 cup water
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon butter
1/2 teaspoon vanilla (optional)
Pinch of salt
Preparation ~ Measure lemon juice and water into a a3 quart saucepan. Peel and core the apples and cut them into 1-inch pieces, right into saucepan, tossing to coat with lemon-water as you prepare the apples. Mix in the sugar and bring to a simmer, uncovered, over medium-high heat until the apples begin to break down and give off liquid, about 8 to 10 minutes. Reduce the heat to medium, stir in the cinnamon, cardamom, butter, vanilla and a pinch of salt. Cover and continue cooking for another 15 to 20 minutes, until the apples have broken down completely and the sauce is thick. Remove from the heat and allow to cool before serving.
Makes about 4 cups. Fresh applesauce will keep 3 or 4 days tightly covered in the refrigerator.
Chunky Country-Style Spiced Applesauce
Bon Appétit | November 1993
yield: Makes about 6 cups
ingredients
• 2 pounds Granny Smith apples, cored, peeled, sliced
• 2 pounds Golden Delicious apples, cored, peeled, sliced
• 2 cups water
• 2 tablespoons (or more) fresh lemon juice
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon (generous) ground cardamom
Combine first 4 ingredients in heavy large Dutch oven; bring to boil over high heat. Reduce heat to medium; cover and simmer until apples are tender, about 20 minutes. Uncover and cook until mixture is thick, stirring frequently, about 10 minutes longer. Mash apples slightly with potato masher until chunky applesauce forms. Stir in sugar and spices. Cool. Add more lemon juice if desired. Transfer to bowl; cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Cardamom Applesauce (probably too much cardamom if you crush it fresh - but they did call it "bracing")
Bon Appétit | November 1995
• 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
• 1 cup water
• 1/2 cup (packed), golden brown sugar
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons ground cardamom
Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.)
Allergy information: No corn, wheat or egg. First applesauce recipe contains butter. Others are dairy-free.
True cardamom is popular in Scandinavia, Germany and elsewhere, especially for winter baking. It is used in Danish pastries, Swedish breads, and cookies from many European countries. It is very compatible with several other spices, especially cinnamon. It is often used with orange, apple, peach and pineapple. Cardamom is less familiar in the U.S. than in Europe, perhaps because it loses its flavor soon after it is crushed or ground. We're so used to pre-ground spices. Mom discovered the whole spice years ago and started using it in cinnamon rolls, sometimes with a little orange zest. She had the bleached pods and the seeds seemed a little softer than the ones in the green pods which I have now. I used to crush the seeds she bought between two spoons. The latest batch of cardamom seeds I got seemed harder - see the directions for crushing with a hammer below.
You can buy whole cardamom pods either green or bleached - less flavorful. Or "decorticated" seeds, which have been removed from the pods, but not ground or crushed. For people who use a lot of cardamom. If using whole pods, remove cardamom seeds from pods and grind seeds in a spice grinder or crush in a large mortar and pestle. Or place seeds in the empty, tough inner plastic liner from a cold cereal or cracker box (not from strongly flavored crackers such as garlic) and tap lightly on a non-marring surface, such as smooth concrete, with a finishing hammer or other smooth-faced hammer to crush. Rub crushed cardamom through a fine sieve before measuring. Wrap any extra crushed cardamom in a little foil packet and keep it in the freezer for the next time you want to use it.
Cardamom is a potent spice. 1/8 teaspoon per cup of flour will give a pronounced cardamom flavor if the cardamom is ground or crushed fresh. Before adding more than that, consider whether the person who developed the recipe may have been using commercially ground (less potent) cardamom. Many recipes will use less than 1/8 teaspoon per cup of flour, for a more subtle effect.
Below are three recipes for cardamom in applesauce. The first one can sub for apple pie, at least sometimes (warnm maybe with some toasted chopped almonds, butter cookie crumbles or a little vanilla ice cream). Two kinds of apples - one to fall apart quickly during cooking (forming a natural sauce) and one to retain some chunkiness - are recommended. This was one of Keira's Mom's tips, too. The second recipe looks very good, too - it calls for more liquid and seems a little more "country-style". Granny Smith and Golden Delicious apples together would be a good choice for winter applesauce.
Apple Varieties: I've always thought of the season for McIntosh apples (first recipe) as coming before the Granny Smith season. Granny Smith is a late, warm-climate apple which can be exceptional when it is allowed to stay on the tree until the bright green color mellows to yellow-green. It is grown here in our hot-summer climate, and home growers can allow it to ripen fully on the tree. It is often picked commercially long before it is ripe, while still sour and even sometimes a little bitter. I think one could find a better fall variety than Granny Smith to pair with McIntosh apples.
Of varieties grown locally, Gala seems to be the top choice for the early season. It loses much of its flavor in storage. Fuji and Red Fuji are recommended for later harvest and storage. Pink Lady is also recommended for sauce. Granny Smith can be picked fully ripe here if you grow it at home, and should be good mixed with other varieties. I used 2 pound Washington Fuji to 1 pound Washington Granny Smith in January, and the Fuji had held its crispness much better in storage. The Granny Smith tasted like they had been picked green, but fell apart easily in applesauce around the tender chunks of Fuji apples.
The third recipe below (pureed like most commercial applesauce) is made with commercially ground cardamom. It calls for A LOT of the spice compared to the other two recipes. Add cardamom to taste if using freshly-crushed spice.
Fresh Cardamom Spiced Applesauce
We like to use a combination of McIntosh and Granny Smith apples for the best texture and a little bit of tart flavor. Cardamom, a member of the ginger family, has a unique, aromatic quality that is just delicious with apples and ramps up the flavor of this sauce immensely. If you don't have any on hand though, you can use a little extra cinnamon and a pinch of ground ginger in its place.Or, for more conventional flavor, substitute nutmeg for cardamom.
Ingredients ~
2-1/2 to 3 pounds apples (about 6 medium)
2 tablespoons lemon juice
1/4 cup water
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon butter
1/2 teaspoon vanilla (optional)
Pinch of salt
Preparation ~ Measure lemon juice and water into a a3 quart saucepan. Peel and core the apples and cut them into 1-inch pieces, right into saucepan, tossing to coat with lemon-water as you prepare the apples. Mix in the sugar and bring to a simmer, uncovered, over medium-high heat until the apples begin to break down and give off liquid, about 8 to 10 minutes. Reduce the heat to medium, stir in the cinnamon, cardamom, butter, vanilla and a pinch of salt. Cover and continue cooking for another 15 to 20 minutes, until the apples have broken down completely and the sauce is thick. Remove from the heat and allow to cool before serving.
Makes about 4 cups. Fresh applesauce will keep 3 or 4 days tightly covered in the refrigerator.
Chunky Country-Style Spiced Applesauce
Bon Appétit | November 1993
yield: Makes about 6 cups
ingredients
• 2 pounds Granny Smith apples, cored, peeled, sliced
• 2 pounds Golden Delicious apples, cored, peeled, sliced
• 2 cups water
• 2 tablespoons (or more) fresh lemon juice
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon (generous) ground cardamom
Combine first 4 ingredients in heavy large Dutch oven; bring to boil over high heat. Reduce heat to medium; cover and simmer until apples are tender, about 20 minutes. Uncover and cook until mixture is thick, stirring frequently, about 10 minutes longer. Mash apples slightly with potato masher until chunky applesauce forms. Stir in sugar and spices. Cool. Add more lemon juice if desired. Transfer to bowl; cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Cardamom Applesauce (probably too much cardamom if you crush it fresh - but they did call it "bracing")
Bon Appétit | November 1995
• 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
• 1 cup water
• 1/2 cup (packed), golden brown sugar
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons ground cardamom
Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.)
Allergy information: No corn, wheat or egg. First applesauce recipe contains butter. Others are dairy-free.
Wednesday, December 23, 2009
Oven-poached Turkey Breast
I wasn't sure exactly what what to call this. David's Mom once cooked for a fancy spa near San Diego where movie stars, etc. often went to lose a little weight. She sometimes prepared this turkey for 600 people. It was served cold with salads and such. Easy, low in fat and very moist and good.
Ingredients
Turkey breasts: If starting with a whole turkey breast, cut each half-breast from the bone and remove the skin. You can simmer the wishbone, ribs, skin, etc. for stock - for another recipe - if you like.
Salt, other seasonings to taste.
Preheat oven to 400 degrees. For each turkey breast half, place a square of heavy-duty aluminum foil shiny side up on a flat surface and spray with non-stick cooking spray. Season the half breast of turkey, boneless and skinless, with salt. If using other seasonings (celery salt, sage, thyme, pepper, etc.) mix them with the salt and rub onto the turkey. Place half breast on the foil sheet and fold foil fairly tightly around the turkey, making sure that all seams will be above the turkey when it is placed in the oven.
Place wrapped half-breasts on a rimmed baking sheet or in a baking dish with a little room between them and bake in a pre-heated oven at 400 degrees for 45 minutes to 1 hour, depending on the size of the half breast(s). Remove from oven. Do not open foil. Allow to cool in foil to room temperature. Some of the juices which developed during cooking will be re-absorbed by the meat. Refrigerate while still wrapped, or carefully unwrap to serve, as there will still be some juices around the turkey.
Slice and serve cold, or if you wish to re-heat the turkey, re-heat it in the juices saved from cooking.
Allergy information: No corn, wheat, milk or eggs.
Ingredients
Turkey breasts: If starting with a whole turkey breast, cut each half-breast from the bone and remove the skin. You can simmer the wishbone, ribs, skin, etc. for stock - for another recipe - if you like.
Salt, other seasonings to taste.
Preheat oven to 400 degrees. For each turkey breast half, place a square of heavy-duty aluminum foil shiny side up on a flat surface and spray with non-stick cooking spray. Season the half breast of turkey, boneless and skinless, with salt. If using other seasonings (celery salt, sage, thyme, pepper, etc.) mix them with the salt and rub onto the turkey. Place half breast on the foil sheet and fold foil fairly tightly around the turkey, making sure that all seams will be above the turkey when it is placed in the oven.
Place wrapped half-breasts on a rimmed baking sheet or in a baking dish with a little room between them and bake in a pre-heated oven at 400 degrees for 45 minutes to 1 hour, depending on the size of the half breast(s). Remove from oven. Do not open foil. Allow to cool in foil to room temperature. Some of the juices which developed during cooking will be re-absorbed by the meat. Refrigerate while still wrapped, or carefully unwrap to serve, as there will still be some juices around the turkey.
Slice and serve cold, or if you wish to re-heat the turkey, re-heat it in the juices saved from cooking.
Allergy information: No corn, wheat, milk or eggs.
Sunday, December 13, 2009
Sweet Southern Style Cole Slaw with V8 Juice Marinade
Adapted from Recipezaar An even tangier sweet/sour slaw recipe omits the V8 juice, and adds a medium chopped onion, medium chopped green pepper (I might use an Ancho or Pasilla pepper) and small chopped red bell pepper to the cabbage and adds a teaspoon dry mustard and 2/3 cup oil to the dressing, marinating overnight in the refrigerator.
For a less-sweet marinated coleslaw, try this or this.
Sweet Southern Style Cole Slaw with V8 Juice Marinade
See the easy version for a big crowd at the bottom of this post.
This coleslaw is totally fat-free and quite low in salt for a marinated salad (especially after the marinade is drained off). It is typically served in summer with foods like pulled-pork barbecue which make up for the lack of fat and salt in the coleslaw. It is quite sweet and also tangy. I think it's a good match for spicy barbecue and similar foods. The V8 juice adds a little color and flavor to the salad which seems to complement barbecue, etc. Leftovers keep well.
If you're not serving the salad with something that's high in fat, you can add a little oil (up to 2 Tablespoons) after draining the marinade from the salad. The volume of the salad will decrease during marination, so you can serve it in a smaller bowl than the one you made the salad in.
SERVES 12
1 head cabbage (about 2 1/2 lbs)
1 large yellow onion (for 1 cup chopped)
1 cup apple cider vinegar
1 cup sugar
6 ounces low-sodium, regular or spicy-hot V8 Juice
1 teaspoon salt*
1 teaspoon celery seed*
Ground red pepper to taste (optional)
Wash and remove the outer leaves of the cabbage. Cut the cabbage into eighths and remove the core. Set aside.
Peel the onion and cut into eighths. Using a food processor fitted with the steel blade attachment, process the cabbage and onion, in manageable batches, until chopped finely. Scrape into a large container with a tight fitting lid. Set aside.
In a 1 quart or larger saucepan, combine the vinegar, sugar, V8, salt and celery seed. Bring to a boil and stir until the sugar is melted. Pour the hot vinegar mixture over the cabbage and onions and toss to coat well.
Cover and refrigerate until completely chilled, at least 4 hours, stirring 2 or 3 times. Before serving, drain marinade from salad, mix in a little oil if desired (up to 2 Tablespoons) and transfer to a smaller serving bowl.
* May substitute 1 1/4 teaspoons celery salt or more to taste
EASY VERSION FOR A CROWD
Serves 24, more at a potluck
Requires a very large bowl or a large kettle in which to mix the salad. After marinating, it can be served in a more normal-sized large bowl.
Double all ingredients, substituting a 5 pound restaurant pack of shredded cabbage for the whole cabbage in the recipe above. Remove packets containing carrots and red cabbage (for another use) if you want a uniform color.
Allergy Information: Contains no corn, wheat, milk or eggs.
For a less-sweet marinated coleslaw, try this or this.
Sweet Southern Style Cole Slaw with V8 Juice Marinade
See the easy version for a big crowd at the bottom of this post.
This coleslaw is totally fat-free and quite low in salt for a marinated salad (especially after the marinade is drained off). It is typically served in summer with foods like pulled-pork barbecue which make up for the lack of fat and salt in the coleslaw. It is quite sweet and also tangy. I think it's a good match for spicy barbecue and similar foods. The V8 juice adds a little color and flavor to the salad which seems to complement barbecue, etc. Leftovers keep well.
If you're not serving the salad with something that's high in fat, you can add a little oil (up to 2 Tablespoons) after draining the marinade from the salad. The volume of the salad will decrease during marination, so you can serve it in a smaller bowl than the one you made the salad in.
SERVES 12
1 head cabbage (about 2 1/2 lbs)
1 large yellow onion (for 1 cup chopped)
1 cup apple cider vinegar
1 cup sugar
6 ounces low-sodium, regular or spicy-hot V8 Juice
1 teaspoon salt*
1 teaspoon celery seed*
Ground red pepper to taste (optional)
Wash and remove the outer leaves of the cabbage. Cut the cabbage into eighths and remove the core. Set aside.
Peel the onion and cut into eighths. Using a food processor fitted with the steel blade attachment, process the cabbage and onion, in manageable batches, until chopped finely. Scrape into a large container with a tight fitting lid. Set aside.
In a 1 quart or larger saucepan, combine the vinegar, sugar, V8, salt and celery seed. Bring to a boil and stir until the sugar is melted. Pour the hot vinegar mixture over the cabbage and onions and toss to coat well.
Cover and refrigerate until completely chilled, at least 4 hours, stirring 2 or 3 times. Before serving, drain marinade from salad, mix in a little oil if desired (up to 2 Tablespoons) and transfer to a smaller serving bowl.
* May substitute 1 1/4 teaspoons celery salt or more to taste
EASY VERSION FOR A CROWD
Serves 24, more at a potluck
Requires a very large bowl or a large kettle in which to mix the salad. After marinating, it can be served in a more normal-sized large bowl.
Double all ingredients, substituting a 5 pound restaurant pack of shredded cabbage for the whole cabbage in the recipe above. Remove packets containing carrots and red cabbage (for another use) if you want a uniform color.
Allergy Information: Contains no corn, wheat, milk or eggs.
Saturday, December 12, 2009
Wild Weather - Winter is coming.
We had our first hard frost the 7th, 25 or 26 degrees, with a repeat the next day. After a cold rain. Grateful for the rain. Since then we've had warmer rains. Hope we will see an end to the drought. Fields went fallow here this year, but it wasn't as bad as on the West Side, where water was just about cut off.
I brought the last four green tomatoes in from the garage to ripen on the counter. Seed catalogs have been coming since late November. Dream time.
I brought the last four green tomatoes in from the garage to ripen on the counter. Seed catalogs have been coming since late November. Dream time.
Saturday, December 5, 2009
Quick Asian Chicken Salad for a crowd
I accidentally bought 10 pounds of coleslaw mix this week for a branch party and only used 5 pounds. So I'm going to be trying out some cabbage salad recipes. This recipe is adapted from the Ready Pac coleslaw package. Haven't tried it. Think I'll experiment with a quarter recipe, less dressing.
Rotisserie chicken, skin removed, deboned and sliced: 6 pounds
5 pound restaurant pack shredded cabbage for coleslaw or 2 medium heads cabbage, shredded
Diced scallions: 20 oz. or 4 cups
Water chestnuts, drained or sliced, jicama, peeled and sliced in small pieces and /or diagonally sliced celery: 2 lb. or 2 quarts
Uncooked Ramen soup noodles broken into pieces (no seasoning pack): 2 pounds or 12 cups (or use fried crispy chow mein noodles or rice noodles for garnish)
Sesame Asian Salad Dressing: 3 quarts (I think you could use less - much less if you skip the Ramen noodles. Purchase where you get the restaurant pack of shredded cabbage, or make your own).
Mix chicken, shredded cabbage, scallions, water chestnuts, jicama and/or celery. Add broken Ramen noodles if using. Add dressing. Mix well and refrigerate until serving time. Garnish with cashew pieces, toasted almond slices or toasted mild sesame seeds if desired. Or garnish with fried chow mein noodles or rice noodles if you did not use the Ramen noodles in the recipe. If you intend to serve salad soon after you make it, it would be best to skip the Ramen noodles and use the crispy noodle garnish instead.
Rotisserie chicken, skin removed, deboned and sliced: 6 pounds
5 pound restaurant pack shredded cabbage for coleslaw or 2 medium heads cabbage, shredded
Diced scallions: 20 oz. or 4 cups
Water chestnuts, drained or sliced, jicama, peeled and sliced in small pieces and /or diagonally sliced celery: 2 lb. or 2 quarts
Uncooked Ramen soup noodles broken into pieces (no seasoning pack): 2 pounds or 12 cups (or use fried crispy chow mein noodles or rice noodles for garnish)
Sesame Asian Salad Dressing: 3 quarts (I think you could use less - much less if you skip the Ramen noodles. Purchase where you get the restaurant pack of shredded cabbage, or make your own).
Mix chicken, shredded cabbage, scallions, water chestnuts, jicama and/or celery. Add broken Ramen noodles if using. Add dressing. Mix well and refrigerate until serving time. Garnish with cashew pieces, toasted almond slices or toasted mild sesame seeds if desired. Or garnish with fried chow mein noodles or rice noodles if you did not use the Ramen noodles in the recipe. If you intend to serve salad soon after you make it, it would be best to skip the Ramen noodles and use the crispy noodle garnish instead.
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