Pickled Green Tomatoes

Thursday, August 30, 2012

I used to really like chipmunks. Then I started gardening... As I became a repeat victim of their destructive, seemingly pointless digging and their casual, heart-breaking habit of taking bites out of ripe or partially ripe vegetables, my appreciation of their truly adorable appearance morphed into something approaching hatred.

First ripe Ulster Germaid tomato in our garden by Eve Fox, Garden of Eating blog, copyright 2011

These pickles represent my revenge on the chipmunk population in our neck of the woods - ALL of whom seem to have developed a real taste for our tomatoes this year. At first they had the good manners to at least drop the tomato and run off the deck when I'd tap on the window but they've since lost all fear. The most they'll do now is hide underneath the wooden box we grow our tomatoes in and they'll only do that if I actually go out and stamp my feet in hopeless rage (a sharp rap on the window no longer accomplishes anything.)

Chipmunk eating a green tomato by Eve Fox, Garden of Eating blog, copyright 2012

When I went out this morning and found the half-eaten remains of another of our biggest nearly ripe tomatoes, I felt something had to be done. I turned to my community on Facebook for suggestions on how to solve this problem. Suggestions included spreading red pepper flakes around, picking the tomatoes while green, pursuing thermonuclear options, and eating the chipmunks, themselves.

Remains of an interrupted chipmunk tomato feast by Eve Fox, Garden of Eating blog, copyright 2012

I was intrigued by the idea of picking the green tomatoes as it seemed the most fool-proof (and I have no taste for chipmunk meat) but also knew I would not be frying them all up since my husband and son both actively dislike tomatoes unless they're in sauce form or dried. And this baby is taking up waaaay too much room in my innards to allow me to eat more than a single fried green tomato in one sitting.

BUT I did recall that I'd seen a very simple, appealing-sounding recipe for pickled green tomatoes in my new favorite canning cookbook, Food in Jars: Preserving in Small Batches Year-Round.

Food In Jars Pickled Green Tomatoes recipe by Eve Fox, Garden of Eating blog, copyright 2012

So I called on my three-year-old to help me pick all the large green tomatoes - a task he agreed to with great gusto since he spends a lot of his time picking everything in the garden, regardless of ripeness, anyway. We gathered up roughly two and a half pounds of green beauties and I carried them inside, using my extra stretchy maternity tank top as a make-shift basket (hurray for ruching! I'm not sure I can ever return to normal clothing...)

Green tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

The rest was really very easy. Washed the tomatoes. Sliced them.

Sliced green tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

Boiled some water and sterilized some jars. Peeled some garlic. Heated up some brine. Measured out some spices. Packed the tomatoes in.

Green tomatoes packed in jars, awaiting brine by Eve Fox, Garden of Eating blog, copyright 2012

Poured some brine. Added lids and bands and boiled them for all of 10 minutes. There was one moment of (minor) tragedy in which one of my pint jars cracked in half about 5 seconds after I immersed it in boiling water but otherwise it was smooth sailing.

Pickled green tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

In your face, chipmunks!!! (please imagine this delivered in a Homer Simpson voice.) Of course, now the cute little bastards will probably start in on our cucumbers...

-- print recipe --
Pickled Green Tomatoes
from the Food in Jars cookbook

Makes 3 pint jars

Ingredients

* 2 pounds green tomatoes, stemmed and cut into wedges
* 1 cup white vinegar
* 1 cup water
* 1 Tbsp pickling salt
* 3 teaspoons dill seed
* 6 garlic cloves, peeled
* 3/4 teaspoon peppercorn
* 3 bay leaves
Directions

1. Prepare a boiling water bath and sterilize 4 (just to be safe) pint jars. Place the lids in a small sauce pan, cover them with water and simmer over low heat.

2. Combine the vinegar, water and salt in a small pot and bring to a boil.

3. Remove your sterilized jars to a towel lined counter top next to the stove. Place the following into the bottom of each hot, ready-for-canning jar:
-1 teaspoon dill seed
-2 garlic cloves
-1/4 teaspoon peppercorn
-1 bay leaf

4. Pack the green tomato wedges into the jars - wedge them in there as best you can without mangling them. Pour the brine slowly into the jars, leaving 1/2" headspace. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.

5. Process in a boiling water canner for 10 minutes. When time is up, remove the jars from the canner and let them cool on a towel-lined counter top. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.

6. Wait at least one week before eating to allow time to cure. Store in a cool, dark place for up to one year.

Not feeling totally confident about canning? Check out my page of canning directions and resources with links to my favorite recipes, cookbooks and canning and preserving web sites.

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Grilled Portobello Burgers - Easy & Delicious

Thursday, August 23, 2012

We're pretty religious about attending our little farmer's market every Wednesday afternoon -- for a family with a toddler who likes to cook and values delicious, locally-grown food, there's really nothing better. The downside of our regular attendance is that I've gotten tired of most of the (very tasty) dinner options available. But I had yet to try Marilyn's grilled portobello burgers so I bellied up (literally, I'm just two weeks away from my due date) to her station and placed my order. After a bit of a wait, I forked over my money and headed back to our blanket on the grass with my mushroom "burger" in hand.

Grilled Portobello burger by Eve Fox, Garden of Eating blog, copyright 2012

I was pretty hungry (another by-product of pregnancy) so I tore into it. Mmmmmm... juicy, meaty, flavorful, and hearty. By the end I was a mess (they're not so easy to eat neatly - probably a bad idea for a first date...) but I sure was happy. The next week I went back and ordered another one. And the following week, I started buying portobello mushrooms to make these for myself at home. I've since made them three times and see no reason to stop.

Portobello mushrooms by Eve Fox, Garden of Eating blog, copyright 2012

The preparation is extremely simple (basically a requirement for me to even consider a recipe right now as extended standing at sink or stove makes my back ache) and the results are always spot on.

Rosemary, oregano and garlic by Eve Fox, Garden of Eating blog, copyright 2012

The marinade is up to you but I have been liking using a combination of olive oil, lemon juice, sea salt, black pepper, fresh rosemary, oregano and some balsamic glaze or vinegar for sweetness and depth. If you're in a rush, you could even (gasp!) use some prepared salad dressing and I'm sure the results would be good.

Portobello mushrooms marinating by Eve Fox, Garden of Eating blog, copyright 2012

Let the 'shrooms soak in all that goodness for a while (a few hours is great). Then fire up your grill and get going. They do take a little longer to grill than a meat-based burger would.

Grilling portobello mushrooms by Eve Fox, Garden of Eating blog, copyright 2012

Top with cheese (and let it melt on the grill), sliced fresh tomato and lettuce or whatever seems appealing. Although I topped this batch with goat cheese (and arugula and tomatoes from our garden), I have to admit that I have been even happier with less sophisticated cheeses like cheddar, swiss or provolone - the goat cheese is nice but ends up competing with the mushroom a little too much for my taste. And, if you follow a vegan diet, just skip the cheese - the mushroom can definitely stand on its own.

Grilled Portobello burger by Eve Fox, Garden of Eating blog, copyright 2012

Toast your bun and try to get one that is a bit bigger than the mushroom as they are still very juicy after grilling and it's helpful to have a little bit of extra buffer between your hands and all that goodness.

-- print recipe --
Grilled Portobello Mushrooms
Serves 2 (double or triple as needed)
Ingredients

* 2 large Portobello mushrooms, cleaned, with stems removed

For the marinade:
* 1 sprig fresh rosemary or other fresh herb (oregano, basil, etc.,)
* 1 clove garlic, pressed or minced
* 1/4 cup olive oil
* 2 Tbsps lemon juice
* Big splash of balsamic glaze (or vinegar)
* Sea salt and pepper to taste

For serving:
* 2 round, crusty rolls or ciabatta buns, cut in half
* Sliced tomato
* Sliced cheddar, provolone, Swiss or American cheese (optional)
* Lettuce or arugula, washed and dried
* Ketchup or tomato jam
* Mustard

Directions

1. Make the marinade and place the mushrooms in it (you can either use a ziplock bag to ensure even coating or just put them in a bowl or shallow baking dish and remember to turn them a few times.) Let soak for at least half an hour and up to 4 hours.

2. Prepare a medium-hot grill. Place the mushrooms on the grill, gill-side down and cover. Cook until the mushrooms begin to soften, roughly 5 minutes, then flip them over and grill for another 7 or so minutes until soft and juicy when poked with a fork.

3. Top each mushroom with sliced cheese. Toss the buns onto the grill cut-side down. Close the grill and cook for roughly 1 minute. Open the grill up, turn it off, put your mushrooms on your buns, top with tomato, lettuce, or whatever you see fit and enjoy. Don't forget napkins!

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15 Unbeatable Kale Recipes

Friday, August 17, 2012

Although kale has gotten downright trendy of late, I suspect many of you may experience a mild sense of dread upon spying yet another bunch of this gorgeous green (or purple) stuff in your CSA box at this point in the summer. And those of you who grow your own may feel just a tad overwhelmed by the sheer volume of this superfood your garden is churning out on a seemingly daily basis. I know I do...

First kale harvest by Eve Fox, the Garden of Eating blog, copyright 2014

In order to prevent a case of "too much of a good thing", I find it helps tremendously to have a large pool of inspiring recipes to draw from. And the good news is that there is no shortage of delicious ways to prepare kale - this god-sent green that is so packed with good things and flavor. Here are some of my favorite ways to enjoy this superfood.



Kale Chips, Eight Ways
Whenever I ask people what their favorite kale recipes are, kale chips top the list! Roasting brings out the sweetness and deepens the flavors and also turns the greens into a deliciously crispy treat that is tossed with sea salt and freshly ground black pepper. I've made them many, many ways including sea salt and sesame, maple balsamic, lime and chili, and garlic and oregano - all of them good.

Maple balsamic kale chips by Eve Fox, the Garden of Eating, copyright 2014

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan 
This is one of my very favorite salads -- a highly addictive mix of flavors that can be enjoyed all year long. It looks like a whole lotta roughage and tastes like a salty, garlicky, cheesy, crunchy, savory slice of heaven. I learned about it from our friend, Polly who brought it to a potluck a few years back.

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Citrus-Massaged Kale Salad with Parmesan, Toasted Nuts & Dried Cherries
This is my go-to kale salad because it is both blissfully tasty and also very quick to throw together. Massaging the chopped kale leaves with lemon juice makes them wonderfully tender. Then I toss with a dash of maple syrup and some sea salt before topping with the salty grated cheese, toasted nuts )almonds, pecans or pine nuts are my favorite choices) and sweet, chewy dried cherries.

Massaged kale salad with homemade dried cherries, toasted almonds and Parmesan cheese by Eve Fox, the Garden of Eating blog, copyright 2013

Lemony Kale Salad with Coconut Avocado Dressing
This salad hits all the right notes - tart lemon, creamy avocado, spicy garlic, sweet coconut and fresh kale. It also happens to be really good for you. Top with toasted pepitas for a little crunch.

Avocado, coconut oil, garlic and kale by Eve Fox, the Garden of Eating, copyright 2014

The World's Best Rice Bowl
If I happen to have any of the warm kale in the recipe below left over, I make this wonderful rice bowl. Pair some nutty brown rice with the warm tahini-ginger kale, some pickled daikon, slices of ripe avocado and a hard boiled egg. The flavors and textures are so good together and it is one of the most satisfying meals I've ever eaten.

Warm rice bowl with ginger-tamari kale, avocado, pickled daikon and carrot, avocado and hard-boiled egg by Eve Fox, The Garden of Eating, copyright 2015

Warm Kale Salad with Tahini Ginger Dressing & Avocado
Blanching the kale leaves before you toss them in the tahini ginger dressing leaves them tender and delightfully warm. Topped with slices of perfectly ripe, creamy avocado and a sprinkling of sesame seeds and you're in business!

Warm kale salad with tahini ginger sesame dressing and avocado by Eve Fox, the Garden of Eating, copyright 2015

Winter Greens, White Bean & Sausage Soup
Kale and cannellini beens are a match made in heaven. A rich, tomato-ey, Parmesan-scented, herb-flecked broth makes for a hearty, savory soup. I use chard and kale interchangeably in this recipe and am always very happy when I have some Parmesan rinds on hand to throw in while it's cooking - it takes the flavor up yet another notch. Eats like a meal.

Chard, sausage and white bean soup by Eve Fox, The Garden of Eating, copyright 2014

Grilled Coconut Kale
Marinating kale in coconut milk spiked with lime juice and spices and then grilling it yields a pile of slightly charred greens with a smoky, rich, slightly sweet flavor. I also recommend that you save the marinade for something else as it's mighty tasty.

Grilled Coconut Kale by Eve Fox, The Garden of Eating, copyright 2014

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
This is a delicious mix of mellow and sweet flavors - caramelized onions and garlic, balsamic vinegar and orange zest. Mighty purty, too.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Curried Kale Cakes
These are highly addictive. Each bite is savory, moist and spiced with garam masala. Topped with a little dilled yogurt, they make a great lunch. I like to scoop them out onto a paper grocery bag - much more absorbent and less wasteful than using paper towels.

Curried kale cakes by Eve Fox, the Garden of Eating, copyright 2015

Zingy Sautéed Kale with Bacon & Onion
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Dinosaur Kale With Cherry Tomatoes & Garlic
I love the simplicity and the savory and sweet mix of this recipe - it's best made with really sweet cherry tomatoes. Very Christmasy-looking! Please forgive the crummy photo - this was one of the first recipes I ever posted - before I'd learned anything about photographing food :)

Dinosaur kale with cherry tomatoes and garlic

Sweet Potatoes with Winter Greens 
Inspired by a recipe from the Obama's White House chef - kale (or any other winter green) is a great pairing for sweet potatoes and a mix of garlic, lemon juice, red pepper flakes, cinnamon and maple syrup turn it into a true treat. The photo really does not do it justice, trust me...

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

Stir-Fried Winter Greens With Garlic Shrimp & Rice
Another dish that can be enjoyed all year long. You certainly don't need to use shrimp if you'd prefer just the stir-fry or you could substitute meat or tofu, too.

Stir-Fried Winter Greens With Garlic Shrimp

That's all for now. But before you get cooking, I'd like to introduce you to a tool I recently discovered - the kale stripper! This little gadget is a great way to quickly separate kale and chard greens from their tough center ribs.

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Quinoa, Sweet Corn, Lime & Jalapeño Salad

Monday, August 13, 2012

The best most people can hope for is to co-exist peacefully with their mother-in-law. But I actively love mine. I sometimes joke that I married my husband for his mother and although it's not actually true, she definitely sweetened the deal.

She's one of those rare individuals who manage to be genuinely happy, loving, giving and fun while remaining down-to-earth and approachable. She's also been head over heels in love with our son since he came into the world a little over three years ago. She watches him for us often and invites us over for dinner all the time, too. My only complaint is that I can sometimes feel a bit lame in comparison  with her. But that is a problem I am HAPPY to live with.


She recently turned 60 and her best friend threw her a truly gorgeous party to celebrate. When I arrived I was practically speechless over how beautiful everything looked -- I was half expecting someone to get married... See what I mean? (Many thanks to Dion for the beautiful photo!)

Photo by Dion Ogust, copyright 2012. http://www.dionphoto.com/
It was a beautiful night with a huge yellow moon, a lot of crickets doing their thang, great live music by a few friends, and, perhaps most importantly, really good food. Grilled ribs, chicken and corn on the cob with a bunch of homemade sides including chopped summer salad and my current favorite, green bean and potato salad with lemon dill aioli made for some yummy eating. This quinoa salad rounded out the selection of sides (all chosen so that people who are gluten and dairy-free could partake.)

Quinoa, Sweet Corn, Lime & Jalapeno salad by Eve Fox, Garden of Eating blog, copyright 2012

It was new to me and I really enjoyed the mix of southwestern flavors - corn, lime, jalapenos, sage and cilantro.

Cilantro by Eve Fox, Garden of Eating blog, copyright 2012

You've got lots of sweetness between the corn and the red onion.

Sweet corn by Eve Fox, Garden of Eating blog, copyright 2012

A little bit of heat from the jalapeños and lots of fresh, bright flavor from the cilantro and the sage.

Red onion by Eve Fox, Garden of Eating blog, copyright 2012

The sophisticated sourness of the fresh lime juice tempers the sweetness of the corn and sauteed onions.

Juicing limes by Eve Fox, Garden of Eating blog, copyright 2012

And quinoa's mild nuttiness provides a nice base for all these flavors to show off.

Quinoa Awaiting a Rinse by Eve Fox, Garden of Eating blog, copyright 2011

A perfect late summer (how on earth did it get to be LATE summer already?!) salad flecked with green herbs and studded with yellow kernels of corn and soft, sweet pieces of purple onion.

Quinoa, Sweet Corn, Lime & Jalapeno salad by Eve Fox, Garden of Eating blog, copyright 2012

Feel free to fool around with the proportions - you can use more or less jalapeño, corn, cilantro, etc., it's all flexible based on your preferences.

-- print recipe --
Quinoa, Sweet Corn, Lime & Jalapeño Salad
Serves 4-6

Ingredients

* 1 1/2 cups of quinoa
* 2 1/2 cups of water
* 3-4 ears of corn shucked and cut off the cob
* 1 large red onions, chopped
* 1/2-1 jalapeño, seeds and inner membranes removed, finely chopped (don't touch your eyes for hours!)
* 1/3 cup fresh lime juice
* 1/2 cup coarsely chopped cilantro
* 1/4 cup coarsely chopped oregano or sage
* Olive oil
* Lots of sea salt
* Lots of freshly ground black pepper

Directions

1. Cook the quinoa: bring a medium-large pot of water to a boil; while it's heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. Turn off the heat, stir in a few tablespoons of olive oil and set it aside.

2. Heat some olive oil in a wide frying pan. Add the onion and sauté it over medium heat for 3-4 minutes, then add the corn and saute for another 3-5 minutes until the corn is just tender. Season it all with sea salt and let it cool.

3. Combine the quinoa, onions and corn, chopped jalapeño, lime juice, 3-4 Tbsps olive oil and toss it all with roughly several teaspoons of salt (adjust as needed) then add the fresh herbs and mix to make sure everything is distributed evenly. Serve warm or cold.

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Tomatoes Twelve Ways

Thursday, August 9, 2012

Late blight be damned! There are still plenty of delicious, über flavorful, sun-ripened local tomatoes to be had. So let's have 'em while we can.

Tomatoes from Eatwell Farm

Here are twelve delicious ways to use the season's tomatoes - some of which you can can or freeze to last the whole year and some you should scarf down just after making. I've also included a few bonus recipes that include tomatoes but don't necessarily feature them as the main show at the end of the post.

1. Tomato Tart Two Ways
Inspired by a recipe in one of the Canal House Cooking books, these impressively fancy-looking tarts are made very simple by the use of frozen puff pastry (though feel free to make your own pastry, by all means!) Sweet ripe tomatoes, good cheese, caramelized onions and herbs make these tarts a decadent treat.


2. Tomato Jam
You might not think of tomatoes and jam in the same breath but you really should... Sweet, spicy (think ginger, cloves, chili flakes and more) and simply amazing when combined with goat cheese and any kind of bread product. Hands down the best jam I've ever made.


3. Grilled Tomato and Eggplant Stacks with Basil and Feta Cheese
These leaning Tower of Pisa-esque delights are an easy way to make the most of summer's bounty. Grilled eggplant and tomato slices are drizzled with olive oil, layered with sliced basil and feta (or goat) cheese, seasoned with salt and pepper and stacked for layers of melting-gooey-sweet-savory-herby yumminess.


4. Tomato Corn Pie with Butter-Brushed Biscuit Topping
Like everything Deb at Smitten Kitchen makes, this pie is heart-stoppingly (and probably artery-cloggingly) delicious. Biscuit topping, sweet corn, tomatoes and cheddar cheese make for serious summer comfort food.


5. Provençal Vegetable Tian
Baking concentrates the flavors and natural sweetness of layered, very thin slices of tomato, potato, eggplant,summer squash, and leeks. White wine, thyme and garlic add the delicious taste of the south of France.


6. Roasted Eggplant & Tomato Gratin
This is basically a healthier, lighter and actually tastier take on eggplant parm that comes from Martha Rose Shulman's Recipes for Health series in the NYTimes. Packed with flavors, very hearty and satisfying.


I have not stopped making these since I learned about them from Marisa at Food In Jars. Ripe tomatoes (you can use any size or type) combined with a few minutes of prep time and roughly 8-10 hours of slow cooking in a low heat oven yield the most divine concentrated dried tomatoes you'll ever eat. Add some herbs, balsamic vinegar and/or garlic for an even more ecstatic eating experience. You can eat them right away (great on bread, in salads, as a basis for sauce and more), pack a jar for the fridge or freeze them in bags or jars to enjoy all year-long.

Nothing captures the flavors of summer like homemade pasta sauce. You can eat this simple sauce right away or can or freeze some for the colder months ahead. You'll thank yourself during the dark days of winter when you're able to grab one of these magical jars of sweet summer flavors to make an easy dinner special...

A super tasty sauce filled with fresh herbs, sausage and, of course, tomatoes. Due to the inclusion of meat, eat this one right away unless you've got a pressure canner and know what you're doing (my recipe does not include canning instructions.)

This simple salad is so flavorful, flesh and flexible that it's become one of my favorites. Also a perfect way to make use of summer's sometimes overwhelming bounty of cukes, tomatoes and fresh herbs.

My mom-in-law makes this often and I find it positively addictive! Sweet, fresh, flavorful and very very easy... (a great way to make use of leftover corn on the cob, too.)

Once you've made your own salsa, it's pretty hard to go back to store-bought. Although you can just make this as a one-time treat, I recommend making a big batch and canning some to use throughout the year -- soooooo good!

BONUS OPTIONS - tomatoes play a supporting role in the following four dishes.


Summer Pasta with Tomatoes, Sweet Corn, Basil, Bacon & Arugula - an easy summer meal packed with great flavors. And you can't really go wrong with bacon...


Chicken Milanese on a Bed of Arugula & Tomatoes - sweet tomatoes and peppery arugula provide a perfect backdrop for crunch, salty, juicy breaded chicken. Hard to beat.


Niçoise Salad - this hearty and beautiful composed salad is one of my very favorite things in the world. So many good tastes in one bowl and healthy and fresh to boot.


Lacinato (Dinosaur) Kale with Cherry Tomatoes & Garlic - I am always thankful to find another good kale recipe and this is one of the simplest and tastiest I've stumbled upon. Garlic, sweet cherry tomatoes and a little bit of bullion or broth turn a big bunch of kale into a true treat.

First ripe cherry tomatoes in our garden by Eve Fox, Garden of Eating blog, copyright 2011

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Thursday, August 30, 2012

Pickled Green Tomatoes

I used to really like chipmunks. Then I started gardening... As I became a repeat victim of their destructive, seemingly pointless digging and their casual, heart-breaking habit of taking bites out of ripe or partially ripe vegetables, my appreciation of their truly adorable appearance morphed into something approaching hatred.

First ripe Ulster Germaid tomato in our garden by Eve Fox, Garden of Eating blog, copyright 2011

These pickles represent my revenge on the chipmunk population in our neck of the woods - ALL of whom seem to have developed a real taste for our tomatoes this year. At first they had the good manners to at least drop the tomato and run off the deck when I'd tap on the window but they've since lost all fear. The most they'll do now is hide underneath the wooden box we grow our tomatoes in and they'll only do that if I actually go out and stamp my feet in hopeless rage (a sharp rap on the window no longer accomplishes anything.)

Chipmunk eating a green tomato by Eve Fox, Garden of Eating blog, copyright 2012

When I went out this morning and found the half-eaten remains of another of our biggest nearly ripe tomatoes, I felt something had to be done. I turned to my community on Facebook for suggestions on how to solve this problem. Suggestions included spreading red pepper flakes around, picking the tomatoes while green, pursuing thermonuclear options, and eating the chipmunks, themselves.

Remains of an interrupted chipmunk tomato feast by Eve Fox, Garden of Eating blog, copyright 2012

I was intrigued by the idea of picking the green tomatoes as it seemed the most fool-proof (and I have no taste for chipmunk meat) but also knew I would not be frying them all up since my husband and son both actively dislike tomatoes unless they're in sauce form or dried. And this baby is taking up waaaay too much room in my innards to allow me to eat more than a single fried green tomato in one sitting.

BUT I did recall that I'd seen a very simple, appealing-sounding recipe for pickled green tomatoes in my new favorite canning cookbook, Food in Jars: Preserving in Small Batches Year-Round.

Food In Jars Pickled Green Tomatoes recipe by Eve Fox, Garden of Eating blog, copyright 2012

So I called on my three-year-old to help me pick all the large green tomatoes - a task he agreed to with great gusto since he spends a lot of his time picking everything in the garden, regardless of ripeness, anyway. We gathered up roughly two and a half pounds of green beauties and I carried them inside, using my extra stretchy maternity tank top as a make-shift basket (hurray for ruching! I'm not sure I can ever return to normal clothing...)

Green tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

The rest was really very easy. Washed the tomatoes. Sliced them.

Sliced green tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

Boiled some water and sterilized some jars. Peeled some garlic. Heated up some brine. Measured out some spices. Packed the tomatoes in.

Green tomatoes packed in jars, awaiting brine by Eve Fox, Garden of Eating blog, copyright 2012

Poured some brine. Added lids and bands and boiled them for all of 10 minutes. There was one moment of (minor) tragedy in which one of my pint jars cracked in half about 5 seconds after I immersed it in boiling water but otherwise it was smooth sailing.

Pickled green tomatoes by Eve Fox, Garden of Eating blog, copyright 2012

In your face, chipmunks!!! (please imagine this delivered in a Homer Simpson voice.) Of course, now the cute little bastards will probably start in on our cucumbers...

-- print recipe --
Pickled Green Tomatoes
from the Food in Jars cookbook

Makes 3 pint jars

Ingredients

* 2 pounds green tomatoes, stemmed and cut into wedges
* 1 cup white vinegar
* 1 cup water
* 1 Tbsp pickling salt
* 3 teaspoons dill seed
* 6 garlic cloves, peeled
* 3/4 teaspoon peppercorn
* 3 bay leaves
Directions

1. Prepare a boiling water bath and sterilize 4 (just to be safe) pint jars. Place the lids in a small sauce pan, cover them with water and simmer over low heat.

2. Combine the vinegar, water and salt in a small pot and bring to a boil.

3. Remove your sterilized jars to a towel lined counter top next to the stove. Place the following into the bottom of each hot, ready-for-canning jar:
-1 teaspoon dill seed
-2 garlic cloves
-1/4 teaspoon peppercorn
-1 bay leaf

4. Pack the green tomato wedges into the jars - wedge them in there as best you can without mangling them. Pour the brine slowly into the jars, leaving 1/2" headspace. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.

5. Process in a boiling water canner for 10 minutes. When time is up, remove the jars from the canner and let them cool on a towel-lined counter top. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.

6. Wait at least one week before eating to allow time to cure. Store in a cool, dark place for up to one year.

Not feeling totally confident about canning? Check out my page of canning directions and resources with links to my favorite recipes, cookbooks and canning and preserving web sites.

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Thursday, August 23, 2012

Grilled Portobello Burgers - Easy & Delicious

We're pretty religious about attending our little farmer's market every Wednesday afternoon -- for a family with a toddler who likes to cook and values delicious, locally-grown food, there's really nothing better. The downside of our regular attendance is that I've gotten tired of most of the (very tasty) dinner options available. But I had yet to try Marilyn's grilled portobello burgers so I bellied up (literally, I'm just two weeks away from my due date) to her station and placed my order. After a bit of a wait, I forked over my money and headed back to our blanket on the grass with my mushroom "burger" in hand.

Grilled Portobello burger by Eve Fox, Garden of Eating blog, copyright 2012

I was pretty hungry (another by-product of pregnancy) so I tore into it. Mmmmmm... juicy, meaty, flavorful, and hearty. By the end I was a mess (they're not so easy to eat neatly - probably a bad idea for a first date...) but I sure was happy. The next week I went back and ordered another one. And the following week, I started buying portobello mushrooms to make these for myself at home. I've since made them three times and see no reason to stop.

Portobello mushrooms by Eve Fox, Garden of Eating blog, copyright 2012

The preparation is extremely simple (basically a requirement for me to even consider a recipe right now as extended standing at sink or stove makes my back ache) and the results are always spot on.

Rosemary, oregano and garlic by Eve Fox, Garden of Eating blog, copyright 2012

The marinade is up to you but I have been liking using a combination of olive oil, lemon juice, sea salt, black pepper, fresh rosemary, oregano and some balsamic glaze or vinegar for sweetness and depth. If you're in a rush, you could even (gasp!) use some prepared salad dressing and I'm sure the results would be good.

Portobello mushrooms marinating by Eve Fox, Garden of Eating blog, copyright 2012

Let the 'shrooms soak in all that goodness for a while (a few hours is great). Then fire up your grill and get going. They do take a little longer to grill than a meat-based burger would.

Grilling portobello mushrooms by Eve Fox, Garden of Eating blog, copyright 2012

Top with cheese (and let it melt on the grill), sliced fresh tomato and lettuce or whatever seems appealing. Although I topped this batch with goat cheese (and arugula and tomatoes from our garden), I have to admit that I have been even happier with less sophisticated cheeses like cheddar, swiss or provolone - the goat cheese is nice but ends up competing with the mushroom a little too much for my taste. And, if you follow a vegan diet, just skip the cheese - the mushroom can definitely stand on its own.

Grilled Portobello burger by Eve Fox, Garden of Eating blog, copyright 2012

Toast your bun and try to get one that is a bit bigger than the mushroom as they are still very juicy after grilling and it's helpful to have a little bit of extra buffer between your hands and all that goodness.

-- print recipe --
Grilled Portobello Mushrooms
Serves 2 (double or triple as needed)
Ingredients

* 2 large Portobello mushrooms, cleaned, with stems removed

For the marinade:
* 1 sprig fresh rosemary or other fresh herb (oregano, basil, etc.,)
* 1 clove garlic, pressed or minced
* 1/4 cup olive oil
* 2 Tbsps lemon juice
* Big splash of balsamic glaze (or vinegar)
* Sea salt and pepper to taste

For serving:
* 2 round, crusty rolls or ciabatta buns, cut in half
* Sliced tomato
* Sliced cheddar, provolone, Swiss or American cheese (optional)
* Lettuce or arugula, washed and dried
* Ketchup or tomato jam
* Mustard

Directions

1. Make the marinade and place the mushrooms in it (you can either use a ziplock bag to ensure even coating or just put them in a bowl or shallow baking dish and remember to turn them a few times.) Let soak for at least half an hour and up to 4 hours.

2. Prepare a medium-hot grill. Place the mushrooms on the grill, gill-side down and cover. Cook until the mushrooms begin to soften, roughly 5 minutes, then flip them over and grill for another 7 or so minutes until soft and juicy when poked with a fork.

3. Top each mushroom with sliced cheese. Toss the buns onto the grill cut-side down. Close the grill and cook for roughly 1 minute. Open the grill up, turn it off, put your mushrooms on your buns, top with tomato, lettuce, or whatever you see fit and enjoy. Don't forget napkins!

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Friday, August 17, 2012

15 Unbeatable Kale Recipes

Although kale has gotten downright trendy of late, I suspect many of you may experience a mild sense of dread upon spying yet another bunch of this gorgeous green (or purple) stuff in your CSA box at this point in the summer. And those of you who grow your own may feel just a tad overwhelmed by the sheer volume of this superfood your garden is churning out on a seemingly daily basis. I know I do...

First kale harvest by Eve Fox, the Garden of Eating blog, copyright 2014

In order to prevent a case of "too much of a good thing", I find it helps tremendously to have a large pool of inspiring recipes to draw from. And the good news is that there is no shortage of delicious ways to prepare kale - this god-sent green that is so packed with good things and flavor. Here are some of my favorite ways to enjoy this superfood.



Kale Chips, Eight Ways
Whenever I ask people what their favorite kale recipes are, kale chips top the list! Roasting brings out the sweetness and deepens the flavors and also turns the greens into a deliciously crispy treat that is tossed with sea salt and freshly ground black pepper. I've made them many, many ways including sea salt and sesame, maple balsamic, lime and chili, and garlic and oregano - all of them good.

Maple balsamic kale chips by Eve Fox, the Garden of Eating, copyright 2014

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan 
This is one of my very favorite salads -- a highly addictive mix of flavors that can be enjoyed all year long. It looks like a whole lotta roughage and tastes like a salty, garlicky, cheesy, crunchy, savory slice of heaven. I learned about it from our friend, Polly who brought it to a potluck a few years back.

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Citrus-Massaged Kale Salad with Parmesan, Toasted Nuts & Dried Cherries
This is my go-to kale salad because it is both blissfully tasty and also very quick to throw together. Massaging the chopped kale leaves with lemon juice makes them wonderfully tender. Then I toss with a dash of maple syrup and some sea salt before topping with the salty grated cheese, toasted nuts )almonds, pecans or pine nuts are my favorite choices) and sweet, chewy dried cherries.

Massaged kale salad with homemade dried cherries, toasted almonds and Parmesan cheese by Eve Fox, the Garden of Eating blog, copyright 2013

Lemony Kale Salad with Coconut Avocado Dressing
This salad hits all the right notes - tart lemon, creamy avocado, spicy garlic, sweet coconut and fresh kale. It also happens to be really good for you. Top with toasted pepitas for a little crunch.

Avocado, coconut oil, garlic and kale by Eve Fox, the Garden of Eating, copyright 2014

The World's Best Rice Bowl
If I happen to have any of the warm kale in the recipe below left over, I make this wonderful rice bowl. Pair some nutty brown rice with the warm tahini-ginger kale, some pickled daikon, slices of ripe avocado and a hard boiled egg. The flavors and textures are so good together and it is one of the most satisfying meals I've ever eaten.

Warm rice bowl with ginger-tamari kale, avocado, pickled daikon and carrot, avocado and hard-boiled egg by Eve Fox, The Garden of Eating, copyright 2015

Warm Kale Salad with Tahini Ginger Dressing & Avocado
Blanching the kale leaves before you toss them in the tahini ginger dressing leaves them tender and delightfully warm. Topped with slices of perfectly ripe, creamy avocado and a sprinkling of sesame seeds and you're in business!

Warm kale salad with tahini ginger sesame dressing and avocado by Eve Fox, the Garden of Eating, copyright 2015

Winter Greens, White Bean & Sausage Soup
Kale and cannellini beens are a match made in heaven. A rich, tomato-ey, Parmesan-scented, herb-flecked broth makes for a hearty, savory soup. I use chard and kale interchangeably in this recipe and am always very happy when I have some Parmesan rinds on hand to throw in while it's cooking - it takes the flavor up yet another notch. Eats like a meal.

Chard, sausage and white bean soup by Eve Fox, The Garden of Eating, copyright 2014

Grilled Coconut Kale
Marinating kale in coconut milk spiked with lime juice and spices and then grilling it yields a pile of slightly charred greens with a smoky, rich, slightly sweet flavor. I also recommend that you save the marinade for something else as it's mighty tasty.

Grilled Coconut Kale by Eve Fox, The Garden of Eating, copyright 2014

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
This is a delicious mix of mellow and sweet flavors - caramelized onions and garlic, balsamic vinegar and orange zest. Mighty purty, too.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Curried Kale Cakes
These are highly addictive. Each bite is savory, moist and spiced with garam masala. Topped with a little dilled yogurt, they make a great lunch. I like to scoop them out onto a paper grocery bag - much more absorbent and less wasteful than using paper towels.

Curried kale cakes by Eve Fox, the Garden of Eating, copyright 2015

Zingy Sautéed Kale with Bacon & Onion
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Dinosaur Kale With Cherry Tomatoes & Garlic
I love the simplicity and the savory and sweet mix of this recipe - it's best made with really sweet cherry tomatoes. Very Christmasy-looking! Please forgive the crummy photo - this was one of the first recipes I ever posted - before I'd learned anything about photographing food :)

Dinosaur kale with cherry tomatoes and garlic

Sweet Potatoes with Winter Greens 
Inspired by a recipe from the Obama's White House chef - kale (or any other winter green) is a great pairing for sweet potatoes and a mix of garlic, lemon juice, red pepper flakes, cinnamon and maple syrup turn it into a true treat. The photo really does not do it justice, trust me...

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

Stir-Fried Winter Greens With Garlic Shrimp & Rice
Another dish that can be enjoyed all year long. You certainly don't need to use shrimp if you'd prefer just the stir-fry or you could substitute meat or tofu, too.

Stir-Fried Winter Greens With Garlic Shrimp

That's all for now. But before you get cooking, I'd like to introduce you to a tool I recently discovered - the kale stripper! This little gadget is a great way to quickly separate kale and chard greens from their tough center ribs.

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Monday, August 13, 2012

Quinoa, Sweet Corn, Lime & Jalapeño Salad

The best most people can hope for is to co-exist peacefully with their mother-in-law. But I actively love mine. I sometimes joke that I married my husband for his mother and although it's not actually true, she definitely sweetened the deal.

She's one of those rare individuals who manage to be genuinely happy, loving, giving and fun while remaining down-to-earth and approachable. She's also been head over heels in love with our son since he came into the world a little over three years ago. She watches him for us often and invites us over for dinner all the time, too. My only complaint is that I can sometimes feel a bit lame in comparison  with her. But that is a problem I am HAPPY to live with.


She recently turned 60 and her best friend threw her a truly gorgeous party to celebrate. When I arrived I was practically speechless over how beautiful everything looked -- I was half expecting someone to get married... See what I mean? (Many thanks to Dion for the beautiful photo!)

Photo by Dion Ogust, copyright 2012. http://www.dionphoto.com/
It was a beautiful night with a huge yellow moon, a lot of crickets doing their thang, great live music by a few friends, and, perhaps most importantly, really good food. Grilled ribs, chicken and corn on the cob with a bunch of homemade sides including chopped summer salad and my current favorite, green bean and potato salad with lemon dill aioli made for some yummy eating. This quinoa salad rounded out the selection of sides (all chosen so that people who are gluten and dairy-free could partake.)

Quinoa, Sweet Corn, Lime & Jalapeno salad by Eve Fox, Garden of Eating blog, copyright 2012

It was new to me and I really enjoyed the mix of southwestern flavors - corn, lime, jalapenos, sage and cilantro.

Cilantro by Eve Fox, Garden of Eating blog, copyright 2012

You've got lots of sweetness between the corn and the red onion.

Sweet corn by Eve Fox, Garden of Eating blog, copyright 2012

A little bit of heat from the jalapeños and lots of fresh, bright flavor from the cilantro and the sage.

Red onion by Eve Fox, Garden of Eating blog, copyright 2012

The sophisticated sourness of the fresh lime juice tempers the sweetness of the corn and sauteed onions.

Juicing limes by Eve Fox, Garden of Eating blog, copyright 2012

And quinoa's mild nuttiness provides a nice base for all these flavors to show off.

Quinoa Awaiting a Rinse by Eve Fox, Garden of Eating blog, copyright 2011

A perfect late summer (how on earth did it get to be LATE summer already?!) salad flecked with green herbs and studded with yellow kernels of corn and soft, sweet pieces of purple onion.

Quinoa, Sweet Corn, Lime & Jalapeno salad by Eve Fox, Garden of Eating blog, copyright 2012

Feel free to fool around with the proportions - you can use more or less jalapeño, corn, cilantro, etc., it's all flexible based on your preferences.

-- print recipe --
Quinoa, Sweet Corn, Lime & Jalapeño Salad
Serves 4-6

Ingredients

* 1 1/2 cups of quinoa
* 2 1/2 cups of water
* 3-4 ears of corn shucked and cut off the cob
* 1 large red onions, chopped
* 1/2-1 jalapeño, seeds and inner membranes removed, finely chopped (don't touch your eyes for hours!)
* 1/3 cup fresh lime juice
* 1/2 cup coarsely chopped cilantro
* 1/4 cup coarsely chopped oregano or sage
* Olive oil
* Lots of sea salt
* Lots of freshly ground black pepper

Directions

1. Cook the quinoa: bring a medium-large pot of water to a boil; while it's heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. Turn off the heat, stir in a few tablespoons of olive oil and set it aside.

2. Heat some olive oil in a wide frying pan. Add the onion and sauté it over medium heat for 3-4 minutes, then add the corn and saute for another 3-5 minutes until the corn is just tender. Season it all with sea salt and let it cool.

3. Combine the quinoa, onions and corn, chopped jalapeño, lime juice, 3-4 Tbsps olive oil and toss it all with roughly several teaspoons of salt (adjust as needed) then add the fresh herbs and mix to make sure everything is distributed evenly. Serve warm or cold.

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Thursday, August 9, 2012

Tomatoes Twelve Ways

Late blight be damned! There are still plenty of delicious, über flavorful, sun-ripened local tomatoes to be had. So let's have 'em while we can.

Tomatoes from Eatwell Farm

Here are twelve delicious ways to use the season's tomatoes - some of which you can can or freeze to last the whole year and some you should scarf down just after making. I've also included a few bonus recipes that include tomatoes but don't necessarily feature them as the main show at the end of the post.

1. Tomato Tart Two Ways
Inspired by a recipe in one of the Canal House Cooking books, these impressively fancy-looking tarts are made very simple by the use of frozen puff pastry (though feel free to make your own pastry, by all means!) Sweet ripe tomatoes, good cheese, caramelized onions and herbs make these tarts a decadent treat.


2. Tomato Jam
You might not think of tomatoes and jam in the same breath but you really should... Sweet, spicy (think ginger, cloves, chili flakes and more) and simply amazing when combined with goat cheese and any kind of bread product. Hands down the best jam I've ever made.


3. Grilled Tomato and Eggplant Stacks with Basil and Feta Cheese
These leaning Tower of Pisa-esque delights are an easy way to make the most of summer's bounty. Grilled eggplant and tomato slices are drizzled with olive oil, layered with sliced basil and feta (or goat) cheese, seasoned with salt and pepper and stacked for layers of melting-gooey-sweet-savory-herby yumminess.


4. Tomato Corn Pie with Butter-Brushed Biscuit Topping
Like everything Deb at Smitten Kitchen makes, this pie is heart-stoppingly (and probably artery-cloggingly) delicious. Biscuit topping, sweet corn, tomatoes and cheddar cheese make for serious summer comfort food.


5. Provençal Vegetable Tian
Baking concentrates the flavors and natural sweetness of layered, very thin slices of tomato, potato, eggplant,summer squash, and leeks. White wine, thyme and garlic add the delicious taste of the south of France.


6. Roasted Eggplant & Tomato Gratin
This is basically a healthier, lighter and actually tastier take on eggplant parm that comes from Martha Rose Shulman's Recipes for Health series in the NYTimes. Packed with flavors, very hearty and satisfying.


I have not stopped making these since I learned about them from Marisa at Food In Jars. Ripe tomatoes (you can use any size or type) combined with a few minutes of prep time and roughly 8-10 hours of slow cooking in a low heat oven yield the most divine concentrated dried tomatoes you'll ever eat. Add some herbs, balsamic vinegar and/or garlic for an even more ecstatic eating experience. You can eat them right away (great on bread, in salads, as a basis for sauce and more), pack a jar for the fridge or freeze them in bags or jars to enjoy all year-long.

Nothing captures the flavors of summer like homemade pasta sauce. You can eat this simple sauce right away or can or freeze some for the colder months ahead. You'll thank yourself during the dark days of winter when you're able to grab one of these magical jars of sweet summer flavors to make an easy dinner special...

A super tasty sauce filled with fresh herbs, sausage and, of course, tomatoes. Due to the inclusion of meat, eat this one right away unless you've got a pressure canner and know what you're doing (my recipe does not include canning instructions.)

This simple salad is so flavorful, flesh and flexible that it's become one of my favorites. Also a perfect way to make use of summer's sometimes overwhelming bounty of cukes, tomatoes and fresh herbs.

My mom-in-law makes this often and I find it positively addictive! Sweet, fresh, flavorful and very very easy... (a great way to make use of leftover corn on the cob, too.)

Once you've made your own salsa, it's pretty hard to go back to store-bought. Although you can just make this as a one-time treat, I recommend making a big batch and canning some to use throughout the year -- soooooo good!

BONUS OPTIONS - tomatoes play a supporting role in the following four dishes.


Summer Pasta with Tomatoes, Sweet Corn, Basil, Bacon & Arugula - an easy summer meal packed with great flavors. And you can't really go wrong with bacon...


Chicken Milanese on a Bed of Arugula & Tomatoes - sweet tomatoes and peppery arugula provide a perfect backdrop for crunch, salty, juicy breaded chicken. Hard to beat.


Niçoise Salad - this hearty and beautiful composed salad is one of my very favorite things in the world. So many good tastes in one bowl and healthy and fresh to boot.


Lacinato (Dinosaur) Kale with Cherry Tomatoes & Garlic - I am always thankful to find another good kale recipe and this is one of the simplest and tastiest I've stumbled upon. Garlic, sweet cherry tomatoes and a little bit of bullion or broth turn a big bunch of kale into a true treat.

First ripe cherry tomatoes in our garden by Eve Fox, Garden of Eating blog, copyright 2011

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