The Joy of Having a Personal Food Processor

Here I am toiling away in the commercial kitchen when I get a message from a friend: How about a case of peaches?peaches

Hmmm, more peaches. I have made the Hogan’s Hot Stuff and the Naughty Peach Jam and brought both to the farmers’ market last week. There are more available and local people can contact me to arrange purchase. But as good as those are, both in taste and popularity, these new peaches offer a bit of fun in a different way.

They belong to my friend and I am her personal food processor. She hands over fruits and vegetables to me from time to time and I preserve them for her. This time she requested peach with ginger fruit leather. I love when people want to explore taste combinations and I think she’s right;  I can’t wait to see how that turns out.

My friend loves to cook and she recognizes a good deal on raw produce when she sees one. That’s how she ends up with a box here and large sack there of this and that. And after I work my magic, her pantry is a bit fuller and she’s looking for the next item for stocking up.

I’m doing the same thing in a way for one of my farm partners. They actually have no plans for selling any of the yummies I preserve for them from their garden. All items are for their home consumption. They have gotten to the point where they know they personally do not have the time (or energy) to put up tomato sauce or other things. They call me and I can take care of it for them. Right now we are exploring and agreeing that dehydrated Asian pears are the bomb!

asian pears
Dehydrated pears with 5-spice powder

And I’m doing the exact same thing for one other friend who really hates to cook. But she ‘ll be the first to declare that she likes to eat. She asked me if I could provide her some simple meals in a jar. I had talked to her how I pressure can left over turkey after Thanksgiving into turkey pot pie. Then, if we come home and are too tired to even think about cooking, we can open the jar and heat it up. This friend and I are exploring what family favorites of hers can be canned up so she can have it easier in her kitchen while her family eats delicious and nutritious meals without the cost of eating out.

personal pantry
Bottom 2 shelves of our personal pantry with dehydrated mixes and canned items 

I can do the same thing for you. I can cook it here or there, either way. In fact, if you want to learn to can or dehydrate, working in your kitchen makes a lot more sense so we can do the job together and you learn as we go.

You can eat local food year round!!

Umami What?

Okay, unlike other foodies, I’m a bit slow in some areas. I knew the tongue could detect sweet, salty, bitter and sour but only a few years ago I heard about umami.

MSG is a flavor ingredient that got a reputation for causing headaches, but what was valued was how it enhanced flavors, particularly in soups and stews.

And now, through the magic of dehydrating foods that are found nearby, Can-Do Real Food is offering Umami Dust! Just a tablespoon of the mix added to your soup, stew, pot roast or other slow-cooked dish will perk up the flavor into a new level of appreciation.

The mix has two main elements. Earthy notes are provided by a mix of crimini, portobello and shitake mushrooms. The essence of the ocean is provided by dulce, a form of seaweed, and sea salt.

No MSG.

Enjoy!!!

umami dust

 

 

Turning Two Oops into a Pantry Feast

A funny thing happened last week on the way to preparing the matza ball soup for the Seder. I used the wrong chicken.

I’ve talked about “Know Your Farmer” so it probably won’t surprise you to know I have a farm where I get my eggs. They used to raise meat chickens but have gotten out of that last year. However, as their older birds no longer produce eggs, they are processed and frozen as “stewing” chickens. Perfect for making soup! I ordered some from her and we had three in the freezer.

The first oops happened when I asked my husband to grab a chicken and I didn’t notice until it was already defrosted that it was not one of the stewing hens. It was a large roaster so it served my immediate need but the next oops occurred Sunday when my husband used one of the stewing hens for supper…..and he did not stew it. It was, to put it mildly, hard to chew.  We ate vegetables that night. LOL

That chicken and one more from the freezer then went into the soup pot yesterday and I made a boatload of broth. It simmered all day to develop a deep flavor.

This morning I got out my canning supplies. First I used my hot water canner to sanitize the jars I would use. Then, filling a bunch of pints, I then pressure canned broth so we could have it on the shelf to grab for meal preparation.

While that was processing, I then stripped the meat off the bones and made up a chicken pot pie mixture with onions, carrots, celery, green beans, and a whole bunch of herbs and seasoning. Then I sanitized quarts in the hot water canner and got 3 quarts of pot pie mix, 1 quart of soup (the remainder of the pot pie mix with more broth) and 3 more quarts of chicken broth. I STILL had some broth left over so it went into the freezer.

We prefer to can broth instead of freezing it for a couple of reasons. First, it takes up freezer space which is needed for the meats we buy from local farmers and other items in the freezer, like my ice cream maker bowl…all necessary for happy living here. Secondly, when the broth is frozen you have to plan ahead in order to defrost it to use it. Sometimes our meal planning is more ad hoc and frozen broth ends up forgotten.

From left to right: pot pie mix, soup, broth

Knowing how to can food safely was something I learned three years ago. Hot water bath canning was enough of a challenge but pressure canning had that horrible “explosion possibility mystique” that I needed to overcome. Now, no big deal. And it becomes a joy when I look at my home pantry and see that I have a ready supply of food that I have preserved. This is food that I know the contents and there are no preservatives or additives we don’t want in our diet.

Do you want to learn how to can safely at home?  Let me know. I will be planning a canning lesson in May and will be interested if there is interest.