Join me over on Substack for food for thought

Thursday, November 7, 2024

 Hi folks,

I'm adding Substack as an outlet to share my thoughts that are more food for thought than thoughts on food. I hope you'll join me over there.

You can find my inaugural Substack post, Solace & Solidarity here.

Sending you all my best in these unprecedentedly divisive times,

Eve

P.S. I should hopefully have a thoughts on food-style post to share with you soon about making black currant liqueur aka creme de cassis.



Preserving the Fall Harvest & 2 Big Improvements To the Canning Kitchen

Sunday, September 17, 2023

It's been a while! Just wanted to say hello 👋and share some great ways to make use of fall's bounty.

Inky and an early tomato, copyright Eve Fox, The Garden of Eating blog 2023. All rights reserved.

Despite the weird weather, we've had a very good tomato year in our garden. There's been some blight but we've managed to minimize it by mulching well with crushed straw, fertilizing a few times, and trimming all the affected leaves and branches off. And the wasps have mostly been keeping up with the dreaded tomato hornworms. We planted two Sungolds, a purple Cherokee, an heirloom beefsteak, and six Amish paste tomato plants that local farmer Jay of Four Winds Farm swears by for making sauce. They have produced a ton of fruits. 🍅

Tomatoes from the garden, copyright 2023, Eve Fox, The Garden of Eating blog

I'm excited to share two big improvements here in the Garden of Eating kitchen.

1. Induction Stove
Last winter, we made the decision to 
swap our propane gas kitchen stove out for an induction cooktop and oven. I was a bit hesitant at first since I abhor electric stoves but am happy to report that it's been a real gamechanger and is nothing like cooking on an electric stove. One of the perks is that it's cut the time required to boil water and heat things in half - a real boon for canning projects! And there's no more noxious gas smell from the cooktop or oven (we had both.) It's also very easy to clean. And we're producing a lot fewer greenhouse gas emissions since most of our electricity comes from our solar array. Although I was drooling over this gorgeous AGA stove (maybe someday), we ended up getting this far more affordable Samsung model. Regardless of whether you can afford the high or low-end version, I highly recommend making the switch to an induction rangeit's a big improvement over cooking with gas.

Our affordable Samsung induction range, copyright Eve Fox, The Garden of Eating blog 2023

2. Ditched the Plastic Funnel
Given what I now know about all the toxic chemicals used in plastics from my job at Beyond Plastics and the likelihood of said chemicals leeching into food in the presence of heat, I've also swapped out my plastic canning funnel for a set of stainless steel funnels. I feel much better not pouring boiling food through a plastic funnel.

Stainless steel funnels, no more plastic! By Eve Fox, The Garden of Eating blog, copyright 2023. All rights reserved.

Now for the recipes!

Garlic Herb Tomato Sauce To Freeze
In July, I made a few quarts of roasted tomato, garlic and herb sauce and froze them for future meals.  Core and cut up the tomatoes, toss them with fresh herbs (I used basil and oregano), and whole cloves of garlic and bake on sheet trays at 300°F for a few hours, moving them around a few times to prevent uneven cooking. Once everything is cooked down into a soft, mellow mess, remove any herb stems, transfer to a pot and use an immersion blender to blend until it reaches your desired consistency. If you don't have an immersion blender, you can blend the sauce in batches in your blender or food processor until you acquire one of these magical devices (trust me, you will love this thing!) Add salt, pepper and perhaps a bit of sugar to taste. Let it cool and ladle it into glass jars (or another freezer-safe container of your choice) and freeze. 

Variations

Slow roasted heirloom tomatoes with garlic and herbs by Eve Fox, the Garden of Eating, copyright 2014

Heirloom Tomato Salsa
I've made and canned several batches of Aunt Maggie's salsa because it's so much tastier than jarred store-bought salsa. Made with fresh tomatoes, garlic, onions, jalapenos, cilantro, salt, vinegar and sugar, this recipe is delightfully unfussy because you blend it all prior to cooking. Recipe and canning directions here.

Salsa ingredients in the cuisinart by Eve Fox, Garden of Eating blog, copyright 2011

Crushed or Whole Peeled Tomatoes
I've also made quarts of plain old crushed tomatoes to have on hand to add to soups and stews this winter or to use as the base for tomato sauces. Our younger son discovered penne a la vodka during the pandemic so that's now in our semi-regular rotation :) Ball Canning Book's recipe here. You can, of course, also freeze crushed tomatoes if you prefer a quicker, less labor-intensive method of preserving.

Jars of crushed tomatoes fresh out of the canning pot, copyright Eve Fox, The Garden of Eating blog 2023, all rights reserved

If you prefer whole tomatoes to crushed, check out my instructions for canning whole peeled tomatoes. I'd say they require the same amount of labor since you have to remove the peels, something I don't bother doing for crushed.


Today, I plan to make and can a batch of pizza sauce with the latest round of 'maters from the garden. I'll try to share the recipe for that soon.

Sun gold tomatoes on the vine in our garden by Eve Fox, copyright 2023 The Garden of Eating blog. All rights reserved.

Applesauce
It will soon be time to switch to making applesaucea project I always liked but enjoy roughly 1000 times more since we bought this simple apple peeler/corer/slicer combo tool five years ago. It feels like cheating but I don't care. Latkes, here we come!

My recipe and canning instructions for easy cinnamon applesauce are here.

Apples on our neighbors' tree by Eve Fox, the Garden of Eating, copyright 2007

I hope you're all doing well - that the weather in your neck of the woods is not too extreme, that those of you with kids are enjoying a smooth start to the school year and appreciating the return of a solid routine, that you're watching a great show or reading (or listening to) a great book, and that you're finding moments of joy, fun and peace in this rollercoaster we call life.

You might also like:


20 Terrific Tomato Recipes


Sheet Pan Dinner: Crispy Ramen Noodles With Glazed Tofu & Roasted Shredded Cabbage

Thursday, March 31, 2022

Spicy sweet tofu with crispy ramen noodles and roasted cabbage by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved.

Well, helloooo. Long time, no post - life's just been too busy. But I'm breaking my years-long silence to share a new family favorite with you.

This perfect dinner was inspired by a recipe I found in the New York Times Cooking section over the winter. The bones are the same but I've made some adjustments -- punched up the marinade (it needed ginger and a little spice) and increased the amount of it, replaced the bok choy with thinly sliced cabbage which becomes deliciously sweet and mellow when roasted, and split the ingredients into two sheet pans to make room for more noodles and more cabbage.

Crispy spicy sweet sheetpan tofu by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved.

Our family includes both a newly minted vegetarian and also a major noodle lover and this recipe ticks both boxes as well as providing protein and a vegetable. I recommend serving it another veggie side like a simple cucumber or green salad or some edamame to round the meal out. It's a hit every time we make it. I hope you like it, too.

Sheet pan crispy ramen noodles by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved.
-- print recipe --

Sheet Pan Crispy Ramen Noodles With Glazed Tofu & Roasted Cabbage
Recipe is adapted slightly from Hetty McKinnon's recipe in NYTimes Cooking

Ingredients

  • Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can't find ramen noodles (do NOT include any flavor packets)
  • 2 Tbsps neutral oil, such as grapeseed
  • Kosher salt
  • 1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices
  • Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded
  • A handful of cilantro leaves
For the marinade
  • 4 Tbsps hoisin sauce
  • 1/2 cup soy sauce
  • 2 Tbsps sesame oil
  • 2 Tbsps maple syrup
  • 3 garlic cloves, minced or pressed
  • 2 tsps sesame seeds
  • A good-sized (2") knob of fresh ginger, peeled and finely minced or grated
  • A squirt of sriracha, or more to taste if you like things spicy

Directions

  1. Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles.
  2. Make the marinade by combining all the ingredients in a small bowl and mixing well.
  3. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil.
  4. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets.
  5. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes.
  6. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes.
  7. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned.
  8. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.
You might also like:



Thursday, November 7, 2024

Join me over on Substack for food for thought

 Hi folks,

I'm adding Substack as an outlet to share my thoughts that are more food for thought than thoughts on food. I hope you'll join me over there.

You can find my inaugural Substack post, Solace & Solidarity here.

Sending you all my best in these unprecedentedly divisive times,

Eve

P.S. I should hopefully have a thoughts on food-style post to share with you soon about making black currant liqueur aka creme de cassis.



Sunday, September 17, 2023

Preserving the Fall Harvest & 2 Big Improvements To the Canning Kitchen

It's been a while! Just wanted to say hello 👋and share some great ways to make use of fall's bounty.

Inky and an early tomato, copyright Eve Fox, The Garden of Eating blog 2023. All rights reserved.

Despite the weird weather, we've had a very good tomato year in our garden. There's been some blight but we've managed to minimize it by mulching well with crushed straw, fertilizing a few times, and trimming all the affected leaves and branches off. And the wasps have mostly been keeping up with the dreaded tomato hornworms. We planted two Sungolds, a purple Cherokee, an heirloom beefsteak, and six Amish paste tomato plants that local farmer Jay of Four Winds Farm swears by for making sauce. They have produced a ton of fruits. 🍅

Tomatoes from the garden, copyright 2023, Eve Fox, The Garden of Eating blog

I'm excited to share two big improvements here in the Garden of Eating kitchen.

1. Induction Stove
Last winter, we made the decision to 
swap our propane gas kitchen stove out for an induction cooktop and oven. I was a bit hesitant at first since I abhor electric stoves but am happy to report that it's been a real gamechanger and is nothing like cooking on an electric stove. One of the perks is that it's cut the time required to boil water and heat things in half - a real boon for canning projects! And there's no more noxious gas smell from the cooktop or oven (we had both.) It's also very easy to clean. And we're producing a lot fewer greenhouse gas emissions since most of our electricity comes from our solar array. Although I was drooling over this gorgeous AGA stove (maybe someday), we ended up getting this far more affordable Samsung model. Regardless of whether you can afford the high or low-end version, I highly recommend making the switch to an induction rangeit's a big improvement over cooking with gas.

Our affordable Samsung induction range, copyright Eve Fox, The Garden of Eating blog 2023

2. Ditched the Plastic Funnel
Given what I now know about all the toxic chemicals used in plastics from my job at Beyond Plastics and the likelihood of said chemicals leeching into food in the presence of heat, I've also swapped out my plastic canning funnel for a set of stainless steel funnels. I feel much better not pouring boiling food through a plastic funnel.

Stainless steel funnels, no more plastic! By Eve Fox, The Garden of Eating blog, copyright 2023. All rights reserved.

Now for the recipes!

Garlic Herb Tomato Sauce To Freeze
In July, I made a few quarts of roasted tomato, garlic and herb sauce and froze them for future meals.  Core and cut up the tomatoes, toss them with fresh herbs (I used basil and oregano), and whole cloves of garlic and bake on sheet trays at 300°F for a few hours, moving them around a few times to prevent uneven cooking. Once everything is cooked down into a soft, mellow mess, remove any herb stems, transfer to a pot and use an immersion blender to blend until it reaches your desired consistency. If you don't have an immersion blender, you can blend the sauce in batches in your blender or food processor until you acquire one of these magical devices (trust me, you will love this thing!) Add salt, pepper and perhaps a bit of sugar to taste. Let it cool and ladle it into glass jars (or another freezer-safe container of your choice) and freeze. 

Variations

Slow roasted heirloom tomatoes with garlic and herbs by Eve Fox, the Garden of Eating, copyright 2014

Heirloom Tomato Salsa
I've made and canned several batches of Aunt Maggie's salsa because it's so much tastier than jarred store-bought salsa. Made with fresh tomatoes, garlic, onions, jalapenos, cilantro, salt, vinegar and sugar, this recipe is delightfully unfussy because you blend it all prior to cooking. Recipe and canning directions here.

Salsa ingredients in the cuisinart by Eve Fox, Garden of Eating blog, copyright 2011

Crushed or Whole Peeled Tomatoes
I've also made quarts of plain old crushed tomatoes to have on hand to add to soups and stews this winter or to use as the base for tomato sauces. Our younger son discovered penne a la vodka during the pandemic so that's now in our semi-regular rotation :) Ball Canning Book's recipe here. You can, of course, also freeze crushed tomatoes if you prefer a quicker, less labor-intensive method of preserving.

Jars of crushed tomatoes fresh out of the canning pot, copyright Eve Fox, The Garden of Eating blog 2023, all rights reserved

If you prefer whole tomatoes to crushed, check out my instructions for canning whole peeled tomatoes. I'd say they require the same amount of labor since you have to remove the peels, something I don't bother doing for crushed.


Today, I plan to make and can a batch of pizza sauce with the latest round of 'maters from the garden. I'll try to share the recipe for that soon.

Sun gold tomatoes on the vine in our garden by Eve Fox, copyright 2023 The Garden of Eating blog. All rights reserved.

Applesauce
It will soon be time to switch to making applesaucea project I always liked but enjoy roughly 1000 times more since we bought this simple apple peeler/corer/slicer combo tool five years ago. It feels like cheating but I don't care. Latkes, here we come!

My recipe and canning instructions for easy cinnamon applesauce are here.

Apples on our neighbors' tree by Eve Fox, the Garden of Eating, copyright 2007

I hope you're all doing well - that the weather in your neck of the woods is not too extreme, that those of you with kids are enjoying a smooth start to the school year and appreciating the return of a solid routine, that you're watching a great show or reading (or listening to) a great book, and that you're finding moments of joy, fun and peace in this rollercoaster we call life.

You might also like:


20 Terrific Tomato Recipes


Thursday, March 31, 2022

Sheet Pan Dinner: Crispy Ramen Noodles With Glazed Tofu & Roasted Shredded Cabbage

Spicy sweet tofu with crispy ramen noodles and roasted cabbage by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved.

Well, helloooo. Long time, no post - life's just been too busy. But I'm breaking my years-long silence to share a new family favorite with you.

This perfect dinner was inspired by a recipe I found in the New York Times Cooking section over the winter. The bones are the same but I've made some adjustments -- punched up the marinade (it needed ginger and a little spice) and increased the amount of it, replaced the bok choy with thinly sliced cabbage which becomes deliciously sweet and mellow when roasted, and split the ingredients into two sheet pans to make room for more noodles and more cabbage.

Crispy spicy sweet sheetpan tofu by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved.

Our family includes both a newly minted vegetarian and also a major noodle lover and this recipe ticks both boxes as well as providing protein and a vegetable. I recommend serving it another veggie side like a simple cucumber or green salad or some edamame to round the meal out. It's a hit every time we make it. I hope you like it, too.

Sheet pan crispy ramen noodles by Eve Fox, the Garden of Eating blog, Copyright 2022, all rights reserved.
-- print recipe --

Sheet Pan Crispy Ramen Noodles With Glazed Tofu & Roasted Cabbage
Recipe is adapted slightly from Hetty McKinnon's recipe in NYTimes Cooking

Ingredients

  • Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can't find ramen noodles (do NOT include any flavor packets)
  • 2 Tbsps neutral oil, such as grapeseed
  • Kosher salt
  • 1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices
  • Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded
  • A handful of cilantro leaves
For the marinade
  • 4 Tbsps hoisin sauce
  • 1/2 cup soy sauce
  • 2 Tbsps sesame oil
  • 2 Tbsps maple syrup
  • 3 garlic cloves, minced or pressed
  • 2 tsps sesame seeds
  • A good-sized (2") knob of fresh ginger, peeled and finely minced or grated
  • A squirt of sriracha, or more to taste if you like things spicy

Directions

  1. Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles.
  2. Make the marinade by combining all the ingredients in a small bowl and mixing well.
  3. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil.
  4. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets.
  5. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes.
  6. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes.
  7. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned.
  8. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.
You might also like: