Tuesday, August 25, 2015

How to Tuesday - Pickled Chard Stems

Growing your own vegetables makes you want to use as much of what you grow as possible. Kishore and I were both brought up with the principle of waste not, want not and given all the time, energy, and work we put into the kitchen garden it only follows that we would put that into practice.
Most people eat the green leafy part of Swiss Chard and cast away the fleshy ribs. Little did they know the treasure they were throwing away. I've always liked these fleshy, juicy ribs in salads and thought they would taste great pickled. When I stumbled upon a recipe in my antique cookbook for pickled mustard, I thought I'd adjust it for the Chard and was pleasantly surprised with  the results. You can use any variety of Chard, we grow Bright Lights Swiss Chard, so it has bold bright beautiful colors which add a lovely color to the pickle juice as time goes by.

This recipe is for 2 pints of juicy, yet tangy spiced stems, perfect for a Farmer's Market Bunch.

Here's my recipe for Pickled Chard Stems:

Saturday, August 22, 2015

Beets and Duck Eggs on Toast



I was very lucky earlier this week to come across some Fresh Duck Eggs!
Now, I know most people may not be familiar with them, since they aren't sold in the corner stores so I'll give a brief rundown.

On the outside:

Duck eggs are bigger than chicken eggs, and have a significantly thicker shell. This can make them a little harder to crack, but that also makes them more resilient to market bag packing and gives them a longer shelf life.

On the insides:
L: Duck Yolk R: Chicken Yolk

Duck yolk is much bigger than a chicken yolk. It's higher in protein and has higher omega-3s. Besides that, duck eggs are nutritional similar to chicken eggs. 

And the most important part...They are delicious! 
Duck eggs are flavorful in their own right, and that has a lot to do with their diet. Ducks prefer to eat a variety of high-protein insects, over plants and eat little to no feed, and that impacts the flavor of their eggs significantly.
You can cook duck eggs pretty much the same way as a chicken egg; but you need to factor in a few things: 1- the thicker shell means longer boiling, 2- A higher fat content makes them creamier and richer. 

They add a great depth of flavor to a dish and so I decided to pair them with two great buys from yesterday's farmers market beautiful beets and a very rustic farmhouse loaf of multigrain sourdough.

This morning was beautifully sunny, so we  decided to have a our Saturday Breakfast in our garden with the birds. This is great as an appetizer, brunch, or as a light meal. The earthy toast, topped with tangy, dill marinated beets, and creamy flavorful soft boiled duck eggs was a great way to start the weekend.

Here is my recipe for Beets and Duck Eggs on Toast:

Sunday, August 16, 2015

Chloride, Arizona - USA

I’m excited to join up again this month with fellow blogger Fiona Ryan's  A-Z Guidebook Travel Linkup over at Tiffin Sized Bites. This travel tale link-up goes from August 15th - August 22th, this time travels with the letter "C".

"C" is for Chloride, Arizona. Chloride is considered an almost ghost town, with a population of ~200. It was silver mining camp founded 1863 near the Cerbat Mountains and is the oldest continuously inhabited mining town in Arizona.

An interesting thing waits in the mountains about a mile outside of Chloride proper. In 1966, artist Roy Purcell took to the Cerbat Mountains and painted "The Journey," a 2000-square-foot set of murals on rock face. His work was is in the abstract Modernism tradition, and helped launch his professional career.

The vivid colors Purcell used to paint his murals have withstood harsh desert weather for nearly four decades and just recently in 2006 were repainted. They stand as an interesting complement and contrast to the Petroglyphs of Native American artists that have withstood centuries in these beautiful mountains.


Chloride, Arizona - USA




For more Letter "C" travel stories, visit A-Z Guidebook LinkupStay tuned next month for more travel, centering around the Letter "D"!

TIFFIN - bite sized food adventures -

Sunday, August 9, 2015

In My Kitchen - August 2015


It's time for another round of the very cool monthly happening called "In My Kitchen" run by Celia at Fig Jam and Lime Cordial. I can't believe it's already been over a year since joining in the fun!

So here we go....

This Month in my Kitchen...


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