Finally! A rainy day and we’re the most caught up on housework in six months. There’s a ton of excess food to be processed for winter meals and holiday gifts. Me and the kitchen got intimate today!
The first step in most of my cooking projects is a good cleaning of the kitchen and appliances. We run so hard these days that it only takes a day or two for the kitchen to look like it hasn’t been touched in a year.
The second step is to lay out all of the food to be processed. Today’s overstock inventory includes turnip greens, hot peppers, about 2 pounds of gnarly carrots, two dozen quail eggs, and two quarts of chicken stock from one of our old hens.
I began with the turnip greens. These are young plants from the last thinning of the turnip bed. Crisp, juicy and with the perfect snap of pepper in their flavor. I sautéed onions and garlic in olive oil, and then began a gentle steam of the turnip greens until they all fit into the pot. I added some fresh ground pepper and a cup of the chicken broth with a table spoon of Dijon mustard mixed in before the pour. They simmered for about an hour, and taste perfect with a dash of vinegar thrown on top just before serving.
Next, I turned my attention to the hot peppers, mostly because they were in dire need of some TLC. I found an easy recipe, and got to work. I made a jar of fatali pepper sauce, 3 jars of red habanero sauce, and 3 jars of orange habanero sauce. I strung the rest up to dry. They will go through a coffee grinder set aside for such items, and become pepper powder. The recipe calls for an abundance of carrots, so we have two down with one project!
The quail eggs will be cooked to go with the turnip greens for lunch-dinner.
Now, I’m heading away from the computer to finish up the hot sauce and turn my attention to the remaining chicken broth. Quinoa will be the final preparation before the kitchen is cleaned and I go pick up a book and a snuggly blanket. I'll use this recipe because the mushrooms are just beginning to come in. I'll substitute chicken broth for the water.
Got a favorite recipe for preservation of farm fresh produce? Please post pics and recipes here! We’re always looking for new ideas!
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