Wednesday, May 16, 2007
Wednesday, May 9, 2007
However, while I developed an intense dislike for artificial sweeteners, I never developed an antipathy for rhubarb, and it's a HUGE favorite at our house. My husband and sons like to eat it raw, right out of the garden, and while I don't like it quite so fresh, I still enjoy it many ways. We've had it stewed, roasted, made into jam, muffins and pies. I've dried it, frozen it and canned it to eat later. I even tried making rhubarb ice cream. And I proved my "good mom-ness" by sending each of my sons a rhubarb cobbler kit- a bag containing some dried rhubarb, another bag containing the correct amount of sugar and flour for the pie, and directions calling for refrigerated crescent rolls as the crust. All they had to do was buy the rolls, add water and cook! (Did they make it? No. Crummy kids.)
I thought rhubarb was native to the US, but the Rhubarb Compendium tells me that the earliest written reference to Rhubarb was in 2700 BC in China. It also mentions that the name is derived from the Rha River, an early name for the Volga in Russia, because rhubarb grew along the banks. The Rhubarb Herbal at Botanical.com lists 3 kinds of rhubarb; Turkish, English and Monks. It describes the medicinal uses of the plant.
Finally, for those who REALLY enjoy rhubarb, there are the Rhubarb Festivals. The Wakefield Rhubarb festival in the UK is over for this year, but the festival in Intercourse PA is next weekend, May 18th and 19th. I'll have to put it on my schedule for next year; Intercourse is just a hop skip and jump over the mountain for me. Alas, I'll be in Kansas City that weekend.
I'm not the first to write about rhubarb for Weekend Herb Blogging- Writing at the Kitchen Table did a savory mutton in saffron and rhubarb sauce. Food Lover's Journey made a rhubarb streusel loaf, while Delectable Victuals did rhubarb scones. They all sound wonderful- especially the scones. While not a weekend herb blog entry, this rhubarb and custard sounds divine, and the photos are stunning.
This recipe for rhubarb tea sounds appealing, although it calls for strawberries and citrus along with the rhubarb. This tea is more basic, just rhubarb and sugar, with a strawberry for garnish if you desire.
I love my rhubarb plant- it takes little or no care from me, just a dressing of compost in the fall. I think it is beautiful- the long red stems, the deep green enormous leaves. I love the way they smell when I cut them up. Like my grapevine, it was planted by the previous owner of the house, and every time I harvest the stalks (by the way, the leaves are poisonous, eat only the stalks) I am so happy I bought a gardeners house!
Weekend Herb Blogging is being hosted by Up a Creek Without a PatL this weekend. I am terribly envious of her lovely visitor mentioned on the May 5 entry- go check this out! And, of course, see the round up of other Weekend Herb Bloggers.
Thursday, May 3, 2007
One of the best things about having foreign students live in your house is it makes you think hard about your way of life. In order to answer their questions, you have to truly understand why things are the way they are. And just hearing the questions they ask makes you question yourself and the way you do things. Or the way your fellow citizens do things. When Vadim was here last year, he mentioned that he thought American had too many prepared food items. I was taken aback by that, because I thought, at least at our house, that we ate very few prepared items. At that time, we were hip deep in our CSA vegetables, I haven’t bought a frozen lasagna or tv dinner in years, and I never buy box meals; heck, we don’t even eat out very much. I dismissed his comment by assuming he meant it as applying to Americans in general, not to us in particular.
But over the months since he was here, I keep returning to that statement in my mind. After participating in the Penny Wise Eat Local Challenge last week, I think I understand what he meant. And, as usual, I am grateful for the questions both asked and answered.
It was hard for me last week to not reach into my cabinet and pull out a barbeque sauce (Gates, from Kansas City is the best!) or a curry sauce to enliven our meals. It seems I am not so much a good cook as I am a good “combiner”. The bare bones of my meals– meats and vegetables- are usually minimally processed and local. But the other parts of the meal- the sauces and marinades, rubs and seasonings, are mostly “store-bought”. I doctor them up so they are more or less unique, but is it really cooking? I can make my own salsa and tomato sauces, but I just don’t like them as well as some of the commercial ones. I rely on commercially produced ingredients to add “pizzaz” to our meals. Perhaps this is what Vadim noticed.
On the other hand, I am always interested in the process of creating things from beginning to end. In my fiber life, I have taken fleece right from the sheep all the way to a finished garment; washing, spinning and then weaving or knitting and finally wearing.
My food life is no different- I make my own yogurt and yogurt cheese, have made my own butter and ice cream, granola and bread. We don’t raise our own food animals, but if we did, I would love to smoke my own bacon, or make my own sausages. Recently I read an article on how to farm catfish, and found myself eyeing the goldfish pond in the backyard in a whole new light.
I can, freeze, dry; make pickles and jams. I’ve been known to harvest wild black walnuts and hunt the elusive morel mushroom. My gosh, I made dandelion soup, for goodness sake! When my sons were little, I took great pride that I made most of their clothes, and the food they ate was either breast milk LITERALLY made by me or, as they grew older, bits of our dinner unseasoned and ground in our handy dandy baby food grinder. I may not BE self sufficient, but I like to think that I have the knowledge and skills should I ever really NEED self sufficiency. (Besides, I just like to know stuff.)
Well, one of the things I now know how to do is make my own tofu. Using The Book Of Tofu, by William Shurtleff and Akiko Aoyagi. I’m not going to describe the process in great detail, but here are the highlights.
First- soak 1.5 cups of soybeans overnight
Then divide the soaked beans in half, add 2 cups of water, and grind fine.
Put the ground beans in a big pot, repeat with the other half of the beans.
Bring it to a boil and cook for a while
Strain the ground soybeans through a cloth, catching the soymilk in a container.
Press the liquid out of the ground beans. Keep the pressed beans to use other ways.
Heat the soymilk to boiling again
curds and whey
Ladle curds into a pressing box lined with a cloth
Press liquid out.
I found a couple of sites with good directions if you don't want to rush out and purchase The Book Of Tofu. Lili Pintea-Reed wrote this article on Bella Online, and I found this on primalmommy.com. (I was excited to see Lili's name here- I met her several years ago on a Fiber Arts mail list.) Both sites provide easy to follow directions. And I bought my tofu making box and solidifier from SoyaJoy-Chuck did say he thought the tofu tasted like cedar...