Category: garlic

Retro-style Indian “lime pickles.”

Indian pickled limes.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960′s/1970′s McCall’s magazine cookbook supplements! SCORE!

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Ail je ne sais quoi; or “garlic I don’t know what.”

French pickled garlic with herbes de provence.

Garlic. The most potent flavor packed into the teeniest package nature could possibly create.

It’s amazing isn’t it? The things you can do with garlic. The possibilities are endless. Roast it, sauté it, bake it, slice it, crush it, mince it, puree it, whatever it. Clearly, the only thing I can’t do with garlic is write a decent blog post about it. No, really. I have no idea what to write about this. True story.

Usually I just blabber so much I have to stop myself before I write a novel, but for this post- nothin’. Its not that I have something against garlic- I don’t, I love garlic. But I just really have no idea what to say. So with that in mind… I’ll just make up a story. Pretend you’re at your summer house in Provence. Yeah, that Provence (in France). It’s a warm summer day & you’re hosting an outdoor dinner party this evening.

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Garden vegetable quick pickles.

Quick garden vegetable refrigerator pickles.

It’s nearing the end of a quiet, still, warm summer day. Its just about 5 p.m. The birds are still chirping, and it’s still light out, but the light is diffused; not so strong as it was just two or three hours ago. Everyone is just getting home from work or the beach, and kids are just pulling up on their bikes after a day out with friends.

And me? Well, I decide to make pickles.

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Sad news, pickled asparagus & such.

Before I start getting into recipes, I’m sorry to say it’s been a difficult few days for us- Jay’s grandma Dotty passed away on Saturday. We’re all really torn up, we adored her. She was an amazing cook & an amazing grandma. She wasn’t my grandma by blood but I couldn’t have loved her more if she was. What a beautiful soul, inside & out (as you can see). I’m sorry that I won’t be making her her much-requested apricot or strawberry sugar-free jam this year… she’ll be missed terribly.

My heart hurts.

Grandma Dorothy Liff October 2, 1923 - March 29, 2014.Dorothy Liff ¤ October 2, 1923 – March 29, 2014

 

This recipe was written up last week, ready to go, & Grandma Dotty was big into cooking (which I’ll be writing more about very soon). She’d have wanted to hear more about all my recipes, or what I was making, so here it is. There’s no segue into this… and I feel weird doing so… but away we go.

We’re all patiently waiting for spring, right? I mean it technically IS spring. But we’re all waiting for it to get more spring-y. So spring veggies are a good sign, no? Now, let me just say: I don’t like asparagus. Not one bit. That said, it’s everywhere in the springtime, rearing its weird little pointy kinda flowery little  heads all over the place.

Pickled asparagus recipe!

Meh.

I don’t even like the way it smells.

Makin' some pickled asparagus!

My mother & Jay LOVE asparagus. LOVE it. I don’t have the foggiest clue why really. It’s not attractive in the least. And like I said; the smell? No thanks.

Unlike broccoli… which I plan on pickling soon as well. Broccoli has a nice, fresh smell. And it’s delicious.

Did I get sidetracked?

An easy pickled asparagus recipe!

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Snack time with Milton’s! A delicious ricotta dip… and a giveaway!

*****COMMENTS CLOSED! 1/25/13*****

*The winner is… EILEEN! Comment #21*

Eileen- Milton's Cracker winner!

 -Thanks to everyone who entered! -

***********************

Yep. Today I’m going to be giving away a TON of crackers from Milton’s Craft Bakers, but first, I’m going to give you an easy recipe idea. A really, really easy dip recipe for any party, football game- or even just for movie night!

Baked ricotta dip with mozzarella, garlic, olive oil & basil. Goes great with Milton's Craft Bakers gourmet crackers!

I love dip. I love any kind of dip; hot, cold, room temperature, cheese, onion, vegetable, sweet, salty, creamy, tangy, savory, etc. And I love any kind of vehicle to eat aforementioned dip. I’m a snack person. I can make a meal out of snack foods. But crackers? I looooove crackers. I love crackers with 5 o’s, that’s how much I love them. I eat crackers plain. I eat ‘em with cheese. I eat ‘em with dip… and this hot baked ricotta dip is just the thing.

It’s easy to make, bakes up quick and you can make it in as large or small a batch as you need!

Baked ricotta dip & Milton's gourmet crackers. (click for recipe)

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A fairy tale of eggplant proportions.

Magical trees.

Funny thing, memories are. When I was a wee little tot, there was a tulip tree on my property that had a hole in the bottom. It was one of the original trees from when the house was built, so by the time I was a kid it was already not only over 30-something years old, but massive. Right where the trunk met the grass, the roots grew in such a way that made it look like there was a doorway leading into the tree. A little cave, or “fairy house.” It intrigued me so much, that little door. I used to imagine that little creatures lived in there, and had a whole little tree house with furniture made of twigs & carpets made of woven grass. Maybe fairies, maybe gnomes, maybe even mice or squirrels. Preferably the kind that wear little vests & glasses.

Sadly, I grew up… & the tree was removed because it got too big.

Keeping that in mind, think of what went through my mind when I saw this recipe for “Pickled fairy tale eggplant” over at Food in Jars. It immediately conjured up images of fairies & that little door in the tree. It brought back memories that had absolutely nothing to do with eggplant. So of course, I had to make it. However- I do not like eggplant. In the past, I’ve made things like melanzane sott’olio & passed ‘em along to my mother. So I figured why not do that again… who could turn down a pretty pinkish jar of something called fairy tale eggplant?

(I know, I’ve been stalking Food in Jars lately. I can’t help it)

Sicilian eggplant. Close enough to "fairy tale" eggplant for a jar of pickles, right?

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Grow your own garlic- inside!

Wow.. it’s been a while since I posted an actual recipe or how-to kinda post, or rather any post without links to other places. I apologize. I’ve been really busy; Jay was on vacation this past week, we got engaged, etc, etc. You know how it is.

Anyway, any reader of the blog that’s been a reader for longer than a few months will know I love to putter around in the dirt & have a garden. In addition to flowers (especially lilies & roses) which I love to grow, I’ve grown my own food. Eggplant, cucumber, zucchini squash, Romaine lettuce, tomatoes (both heirloom & not), peppers of all kinds, and one of just about every herb available. It’s been a dream of mine to someday have a massive garden where I grow at least one of everything I love- including carrots & broccoli, and to expand into more exotic herbs such as purple basil, etc. I’d also like to buy some berry bushes, since I tried one once (blueberry) and failed.

However, I haven’t gotten into growing onions, garlic or any kind of edible bulb-thingy until now.

How to grow your own garlic indoors!

I stumbled upon quite a few how-to’s on regrowing kitchen scraps like garlic, and then I saw this one. It just so happened that not only did I have some coffee cans left from that cake, but I had a few old cloves of garlic that were starting to sprout. I thought I’d combine them with a few other cloves and see if I could grow my own garlic indoors.

One can never have too much garlic around. Especially since it seems I make more pickles & Italian dishes (like pizza with homemade sauce) that require fresh garlic than anything! And even better if I can do it inside, on my windowsill.

In a coffee can.

It's easy to grow your own garlic... even inside!Four days after planting!

Here’s what I did:

  • Using a hammer & nail, I poked holes in the bottom of a coffee can*. I didn’t want to use a can opener, because I had no extra screen or cheesecloth laying around to cover the holes to prevent the soil from washing out. I decided 5-6 holes per 13 oz. can was plenty. If you’re using a larger size can then obviously more holes are needed. If you use a coffee can, keep the plastic lids and use them as water-catchers under the cans.
  • I filled the cans up with a sandy soil**, then I watered them until the water came out of the bottom. I let it sit, until all the water was out and it didn’t drip when I lifted it.
  • While the water was draining, I separated my garlic cloves. You want to keep as much of the skin or papery stuff on as possible, so don’t peel them! If you’ve got cloves that are sprouting already, then obviously use those. Otherwise you can use any garlic cloves as long as they’re fresh, not preserved or from a jar and they aren’t peeled. I decided to put 6-7 cloves in each can, assuming some might not grow.
  • I pushed the cloves into the soil, flat side down/pointy side up, a few inches in. The garlic can be close to other cloves, but just don’t cram them in so much that they’re touching. A far as depth, I’d say you want (at least) anywhere from 1/2″ – 1″ of soil covering the garlic.
  • Cover them with soil and pat it down gently. Place them in a sunny spot, like a kitchen window that gets a lot of morning light. Water often & keep soil moist but not soaked.
  • As soon as you get green shoots that are a couple of inches high, you can snip them off (leave 1″). They can be used just like chives, as a topping on salads or in other dishes; the flavor is a very light, delicate garlic taste.
*you can also use a large tomato can or just a flowerpot.
**I mixed a few tablespoons of sand into my soil before filling the cans, but if you live in an area where the soil is already naturally sandy then you can skip this step.

How to grow your own garlic, indoors... in a coffee can!

Garlic likes sandy loamy soil, so a good potting mixture with some sand mixed in is your best bet. Also, they like compost fertilizer. So if you have a compost heap that would be the best stuff to use. Other than that, a good ol’ fashioned blood meal works. That said… if you’re keeping them indoors in a small can, I don’t know if this will matter. Especially if you use a fertilized potting soil like Miracle-Gro.

Or you can just do nothing & use regular soil. If my original cloves started to sprout in my house without the benefit of soil, sun or fertilizer, I bet you really don’t need to do much once they’re planted. Those pictures were taken- I kid you not- four days after planting my cloves! FOUR DAYS. I literally had these shoots after just four days. This next photo was after six days.

Once I planted these babies, they literally exploded.

Grow your own garlic... on your windowsill!

They might turn out to be crowded in there, so I might transplant some to a larger container, possibly move them outdoors. We’ll see how it goes. I started this in late May and as you can see below, tons of things have changed since the above photos. I still have no idea where this is going, though!  I’m not fully sure if I’ll grow more bulbs this way or just scapes, but I would assume that eventually I’ll get garlic bulbs.

Garlic scapes are the long, winding, almost blue green shoot that hardneck garlic varieties put out in the spring. Scapes have a fresh, mild garlic taste and make the best pesto I have ever had. They can also be used to glorify mashed potatoes, salads, roasted vegetables or stir-fries.

Harvest scapes when they are young and tender. Once they have curled around in a circle, they are ready for picking. Picking the scape not only is not only good for cooking, it will actually help your garlic grow bigger and better – up to 35%.

- about.com

I want to try this with onions as well… especially since I have a tendency to just throw away onions when they sprout (I know, shame on me) & possibly with leeks or green onions too. It’s amazing what you can grow from things you’d normally toss. I’m even growing a pineapple from the top of a fresh one I used!

Growing your own garlic in coffee cans!They just keep on growin’!

Note: some people will say not to use store-bought garlic, just to use garlic you buy at a nursery, etc. These are the same people who tell you not to buy Heinz ketchup because of the high fructose corn syrup. And I get it, I do. I’m just not that insane about things… I’m too laid back for that. I like having fun, experimenting, & doing things randomly at 2 a.m. which doesn’t always afford me extra time to go looking for the right garlic bulb for planting. So if that means using some cloves of garlic I have in my kitchen instead of hunting down a specific variety, then so be it. Do as you will.

Garlic grown in coffee cans!

And of course I’ll keep everyone updated with the status of my (not so) little garlic babies.