Dina Falconi Talks Foraging

Wednesday, July 27, 2016


I recently had the good fortune to interview Dina Falconi, one of the Hudson Valley's foremost foraging and wildcrafting experts for Hudson Valley Magazine. I think of her as a "good witch" - her well of knowledge about wild plants is deep and she's a lively, fascinating person to boot. Read the piece here.


She's also the author of a wonderful book called Foraging & Feasting which covers 50 wild plants in tremendous detail and has a wealth of recipes - three of which you'll find in the article. The book is illustrated by Wendy Hollender who did an amazing job bringing each plant to life in great detail.


You can read the full article here. And don't miss the tips on foraging or the three recipes I selected from the book for a wild greens and grain salad bowl, leaf and flower custard ice cream, and garlic mustard greens pesto.


The photos are by my very talented friend, Jennifer May, who was the one who inspired the piece in the first place after going on a foraging walk with Dina earlier in the summer. It's always a pleasure to collaborate with Jen :)

I hope you enjoy it!

You might also like:



Pickled Carrots with Coriander & Cumin Seed

Thursday, July 21, 2016

Pickled carrots with coriander from the Ball Book of Canning & Preserving by Eve Fox, the Garden of Eating, copyright 2016

Tomorrow is Can-It-Forward Day and these carrots are a great way to celebrate. Crunchy, sweet, salty, piquant and wonderfully flavorful, these pickled carrots deserve top billing on any cheese or charcuterie plate.

The carrots in our garden are practically begging to be picked right now. And although my little boy bunnies will happily eat a couple of carrots a day, we planted a lot more than we can eat. This seemed like the perfect way to preserve some of them for future eating enjoyment.

Nantes carrots from the garden by Eve Fox, the Garden of Eating, copyright 2015

If you don't grow your own carrots, pick up a bunch or two at your local farmers' market or farm stand.

Carrots from our garden by Eve Fox, the Garden of Eating, copyright 2016

The recipe below is adapted from the All New Ball Book of Canning and Preserving - one of the many recipes I'd tagged to try. I have both the old and the new Ball books and they're both great resources (click here and scroll down for more canning and preserving cookbooks, blogs and resources I like.)

Ingredients for pickled carrots with coriander seedfrom the All New Ball Book of Canning & Preserving by Eve Fox, the Garden of Eating, copyright 2016

As with any canning project, it's easy if you follow the steps and make sure you have everything you need ready to go (I often find that I have run out of lids or bands and have to run out to the store mid-project...)

Packing the jars with carrots before adding the brine by Eve Fox, the Garden of Eating, copyright 2016

If you feel overwhelmed by the prospect of canning something, you can always make these as refrigerator pickles - do everything through step 4 but stop short of actually processing the filled jars in the boiling water bath. Instead, just cover tightly and store in the fridge for up to a month. Enjoy!

Pickled carrots with coriander from the Ball Book of Canning & Preserving by Eve Fox, the Garden of Eating, copyright 2016

If you're new to canning, start by reading this little primer I've put together.

-- print recipe --
Pickled Carrots with Coriander & Cumin Seed
Makes four 1-pint jars

Ingredients

* 3 pounds small (3- to 5-inch) carrots
* 3 cups white vinegar (5% acidity)
* 1/2 cup cider vinegar
* 1/4 cup non-iodized salt (you can either use canning salt or plain old sea salt but skip the iodized table salt as it imparts a yucky flavor to the food)
* 1/4 cup cane sugar
* 2 tsps coriander seeds
* 2 tsps cumin seed
* 2 tsps black peppercorns
* 1 tsp red pepper seed
* 4 garlic cloves, peeled
* 8 sprigs fresh dill

Directions

1. Bring a large pot of water to a boil and sterilize the jars, lids and bands.

2. While your jars are boiling, wash and peel the carrots and remove the tops. Trim any carrots that are longer than 4 inches so that they’ll fit comfortably within the jars and cut them in half lengthwise. Or, if you're using longer, fatter carrots, cut them to the right length to fit into your pint jars and slice them into quarters or sixths, depending on how fat they are.

3. Combine the vinegar, salt, sugar and water in a 4-qt. stainless steel saucepan. Bring to a boil over medium heat, stirring until salt and sugar dissolve then reduce the heat and simmer until ready to fill jars.

4. Divide the dried spices, garlic and fresh and dill evenly between the jars then pack tightly with the sliced. Ladle the hot pickling liquid into the jars to cover all the carrots, 1/2-inch headspace. Lay the lids on top and add the bands, tightening with your fingers. Using your jar lifter, place the jars in the boiling water bath and process for 15 minutes.

5. Remove the jars from the boiling water bath and let stand, undisturbed, at room temperature for 24 hours. Check the seals by removing the bands and picking the jar up by the lid only. If the lid is firm, the seal is good. If not, you can either open it up and re-process it but I would just keep that jar in the fridge. Store properly sealed jars in a cool, dark place for several weeks before tasting. Store jars in a cool, dark place for up to a year. Refrigerate after opening.

You might also like:



Ball Canning Book Giveaway

Tuesday, July 19, 2016

This Friday, July 22nd is the 6th annual Can-It-Forward Day. Perfect timing for a giveaway of the following goodies from Ball Jars. These are all great things to help you either get started with canning and preserving or,if you're already a dyed-in-the-wool food preserver, to help you take your preserving efforts up yet another notch.

1. The All New Ball Book of Canning and Preserving:  A newly updated version of their iconic canning cookbook with more than 200 recipes - everything from jams and jellies to jerkies, pickles, salsas and more. I have a copy of both this version and the older one and love them both.


2. A case of Ball's special collection wide mouth blue pint jars: For the first time, the Ball® brand has introduced a line of retro blue glass jars. Kinda fun, eh?

3. One $5 off coupon to be used on whatever you need from Ball's online store - www.FreshPreservingStore.com. Free money!

Entering is easy -- just leave a comment on this post telling me your name, email and what your favorite thing to preserve is before midnight on Friday, July 22nd. Don't feel you have to limit yourself to canning - there's also drying, freezing and infusing!

You can also improve your chances of winning by doing any or all of the following - just let me know what you've done via your comment:

1. Like The Garden of Eating on Facebook.
2. Sign up to receive new blog posts by email.
3. Tweet about this giveaway - make sure your post includes a link back to this post. You can retweet my tweet below or feel free to write your own.

4. Share this giveaway on Facebook - make sure your post includes a link back to this post. You can just hit share below if you like.



You must enter by midnight on 7/22/16 to qualify. Also, I will not add you to my email list - I just need a way to contact you if you happen to win. This giveaway is only open to people in the continental U.S. One lucky winner will be chosen at random. Good luck!

You might also like:



Wednesday, July 27, 2016

Dina Falconi Talks Foraging


I recently had the good fortune to interview Dina Falconi, one of the Hudson Valley's foremost foraging and wildcrafting experts for Hudson Valley Magazine. I think of her as a "good witch" - her well of knowledge about wild plants is deep and she's a lively, fascinating person to boot. Read the piece here.


She's also the author of a wonderful book called Foraging & Feasting which covers 50 wild plants in tremendous detail and has a wealth of recipes - three of which you'll find in the article. The book is illustrated by Wendy Hollender who did an amazing job bringing each plant to life in great detail.


You can read the full article here. And don't miss the tips on foraging or the three recipes I selected from the book for a wild greens and grain salad bowl, leaf and flower custard ice cream, and garlic mustard greens pesto.


The photos are by my very talented friend, Jennifer May, who was the one who inspired the piece in the first place after going on a foraging walk with Dina earlier in the summer. It's always a pleasure to collaborate with Jen :)

I hope you enjoy it!

You might also like:



Thursday, July 21, 2016

Pickled Carrots with Coriander & Cumin Seed

Pickled carrots with coriander from the Ball Book of Canning & Preserving by Eve Fox, the Garden of Eating, copyright 2016

Tomorrow is Can-It-Forward Day and these carrots are a great way to celebrate. Crunchy, sweet, salty, piquant and wonderfully flavorful, these pickled carrots deserve top billing on any cheese or charcuterie plate.

The carrots in our garden are practically begging to be picked right now. And although my little boy bunnies will happily eat a couple of carrots a day, we planted a lot more than we can eat. This seemed like the perfect way to preserve some of them for future eating enjoyment.

Nantes carrots from the garden by Eve Fox, the Garden of Eating, copyright 2015

If you don't grow your own carrots, pick up a bunch or two at your local farmers' market or farm stand.

Carrots from our garden by Eve Fox, the Garden of Eating, copyright 2016

The recipe below is adapted from the All New Ball Book of Canning and Preserving - one of the many recipes I'd tagged to try. I have both the old and the new Ball books and they're both great resources (click here and scroll down for more canning and preserving cookbooks, blogs and resources I like.)

Ingredients for pickled carrots with coriander seedfrom the All New Ball Book of Canning & Preserving by Eve Fox, the Garden of Eating, copyright 2016

As with any canning project, it's easy if you follow the steps and make sure you have everything you need ready to go (I often find that I have run out of lids or bands and have to run out to the store mid-project...)

Packing the jars with carrots before adding the brine by Eve Fox, the Garden of Eating, copyright 2016

If you feel overwhelmed by the prospect of canning something, you can always make these as refrigerator pickles - do everything through step 4 but stop short of actually processing the filled jars in the boiling water bath. Instead, just cover tightly and store in the fridge for up to a month. Enjoy!

Pickled carrots with coriander from the Ball Book of Canning & Preserving by Eve Fox, the Garden of Eating, copyright 2016

If you're new to canning, start by reading this little primer I've put together.

-- print recipe --
Pickled Carrots with Coriander & Cumin Seed
Makes four 1-pint jars

Ingredients

* 3 pounds small (3- to 5-inch) carrots
* 3 cups white vinegar (5% acidity)
* 1/2 cup cider vinegar
* 1/4 cup non-iodized salt (you can either use canning salt or plain old sea salt but skip the iodized table salt as it imparts a yucky flavor to the food)
* 1/4 cup cane sugar
* 2 tsps coriander seeds
* 2 tsps cumin seed
* 2 tsps black peppercorns
* 1 tsp red pepper seed
* 4 garlic cloves, peeled
* 8 sprigs fresh dill

Directions

1. Bring a large pot of water to a boil and sterilize the jars, lids and bands.

2. While your jars are boiling, wash and peel the carrots and remove the tops. Trim any carrots that are longer than 4 inches so that they’ll fit comfortably within the jars and cut them in half lengthwise. Or, if you're using longer, fatter carrots, cut them to the right length to fit into your pint jars and slice them into quarters or sixths, depending on how fat they are.

3. Combine the vinegar, salt, sugar and water in a 4-qt. stainless steel saucepan. Bring to a boil over medium heat, stirring until salt and sugar dissolve then reduce the heat and simmer until ready to fill jars.

4. Divide the dried spices, garlic and fresh and dill evenly between the jars then pack tightly with the sliced. Ladle the hot pickling liquid into the jars to cover all the carrots, 1/2-inch headspace. Lay the lids on top and add the bands, tightening with your fingers. Using your jar lifter, place the jars in the boiling water bath and process for 15 minutes.

5. Remove the jars from the boiling water bath and let stand, undisturbed, at room temperature for 24 hours. Check the seals by removing the bands and picking the jar up by the lid only. If the lid is firm, the seal is good. If not, you can either open it up and re-process it but I would just keep that jar in the fridge. Store properly sealed jars in a cool, dark place for several weeks before tasting. Store jars in a cool, dark place for up to a year. Refrigerate after opening.

You might also like:



Tuesday, July 19, 2016

Ball Canning Book Giveaway

This Friday, July 22nd is the 6th annual Can-It-Forward Day. Perfect timing for a giveaway of the following goodies from Ball Jars. These are all great things to help you either get started with canning and preserving or,if you're already a dyed-in-the-wool food preserver, to help you take your preserving efforts up yet another notch.

1. The All New Ball Book of Canning and Preserving:  A newly updated version of their iconic canning cookbook with more than 200 recipes - everything from jams and jellies to jerkies, pickles, salsas and more. I have a copy of both this version and the older one and love them both.


2. A case of Ball's special collection wide mouth blue pint jars: For the first time, the Ball® brand has introduced a line of retro blue glass jars. Kinda fun, eh?

3. One $5 off coupon to be used on whatever you need from Ball's online store - www.FreshPreservingStore.com. Free money!

Entering is easy -- just leave a comment on this post telling me your name, email and what your favorite thing to preserve is before midnight on Friday, July 22nd. Don't feel you have to limit yourself to canning - there's also drying, freezing and infusing!

You can also improve your chances of winning by doing any or all of the following - just let me know what you've done via your comment:

1. Like The Garden of Eating on Facebook.
2. Sign up to receive new blog posts by email.
3. Tweet about this giveaway - make sure your post includes a link back to this post. You can retweet my tweet below or feel free to write your own.

4. Share this giveaway on Facebook - make sure your post includes a link back to this post. You can just hit share below if you like.



You must enter by midnight on 7/22/16 to qualify. Also, I will not add you to my email list - I just need a way to contact you if you happen to win. This giveaway is only open to people in the continental U.S. One lucky winner will be chosen at random. Good luck!

You might also like: