Most Recent Uses For Preserved Food

So the DIY movement has swept you up. You've stocked your freezer and cabinet shelves with zip-top bags and lined up your canning jars in size order. Perhaps you even feel like you missed a bit of the supposed laid-back nature of summer. Now what?!

Now the fun begins. Time to use the fabulous food you put away. The secret is to think of your bulging storage as fodder for main ingredients as well as condiments to help take the hum-drum out of everyday. At Essen, the items we put up in our classes show up year round on our menus. We looked back on menus from the past couple months, remembered a few goodies in the past year, and scribbled a list of how we've been using all the goodies we put away with you in our Classes.

In no particular order, we present our Most Recent Uses for Preserved Food (preserved item is noted in parentheses):

1. Chicken Live Pate with Pickled Cherries (Pickled Cherries)
   
2. Coffee-glazed Grilled Duck Breast with Coffee Cherry Sauce (Cherry Preserves)
3. Peach Pudding Cake (Frozen Peaches)
4. Hand Pies (Assorted Preserves)
5. Turkey Shwarma with the Works (Pickled Eggplant)
6. Homemade Plum Soft Drink (No-cook Plum Syrup)
7. Bulgur Salad with Green Beans and Chick Peas (Pickled Onions)
8. Black Raspberry Margarita (Black Raspberry Shrub)
9. Zucchini Ricotta Cheesecake (Frozen Shredded Zucchini)
10. Butternut Squash Risotto (Orange Mostarda)
11. Roasted Figs with Thyme and Honey (Frozen Figs)
12. Grilled Pork Chops with Rhubarb Chutney (Frozen Rhubarb)
13. Green Chile (Roasted Tomatillo Salsa)
    
14. Pasta with Oven-dried Tomato Pesto (Oven-dried Tomatoes)
    
15. Pistachio Coriander Mahi Mahi with Preserved Lemon Yogurt Cream (Preserved Lemons)
    
16. Potato Salad (Preserved Lemons)
    
17. Poached Halibut with Lentils and Fennel Salad (Preserved Lemons)

It's exciting to note that at least half of these items were taught in Classes within the past two months, including on of our all-stars, preserved lemons. Preserved in the gray of winter, their briny, deep flavor adds a bit of oomph to summer's plant-based bounty and reminds us that food preservation and use of said ingredients is a year-round event, not to be saved for the dregs of winter.

So, tell us, how do you use your preserved foods and what's your favorite?

Best Pie Story

Last month we asked for your favorite pie story in anticipation of Essen's "Summer of Pie." Thanks to everyone who shared their pie memories and congratulations to Janet S. with this gem. It's still about the story, after all.

"My husband's birthday was the day after Thanksgiving this year, which, as far as I can tell, is one of the worst days ever for a birthday. Nobody cares one bit about your big day because they are in a coma after eating all that turkey and pie.

In an effort to make his day a little less wretched, I always promise to make him a birthday pie. Not a birthday cake--a birthday pie. Because, as he explained, when people did remember his birthday (which was sometimes the day before Thanksgiving--or WORSE, the actual Turkey Day) as he was growing up, they would conscientiously produce a birthday cake for him to eat. And, he being the good boy that he was (due to the diligence of his parents), he would have to eat the cake. Not the pumpkin pie or pecan pie or apple pie or whatever other Thanksgiving indulgence everyone else got to enjoy. He'd have to eat the cake.

And it made him very, very sad.

Anyway, as I said, I always promise to make him a birthday pie.

This doesn't necessarily mean I always actually do it, however. I mean. It's Thanksgiving, for pete's sake. I'm kinda busy. --One year, I'm pretty sure I didn't get around to making the pie until January. Or maybe later. Or maybe not at all.

So, back to more personally-flattering topics, I usually make the man a pie. And it's usually something of his choice. Most often, that seems to mean Lemon Meringue. Which is delicious. But a total pain in the booty to make.

This year, however, his request was for Strawberry Rhubarb pie.

I gotta tell you, I didn't think it was going to happen.

I mean--Thanksgiving ain't exactly strawberry season. And it sure ain't rhubarb season.

But, lo and behold, the garden at my dad's house (where we spent the blessed holiday this year) just happened to have a few stalks of rhubarb lingering in the chilly weather.

JACKPOT!

So,only one day past The Man's birthday, I finally got around to making that pie.

And it was delicious.

I went a little nuts and made it with a crumb topping, which I must say was...mmm...magnifico!

Anyway, last night as I was taking the pie out of the oven, George and the boys (including baby Finley) were sitting around the computer (awww...you thought I was going to say something cozy like PIANO or FIREPLACE, didn't you? Nope. Welcome to the future, my friends) listening to pretty much the best song in the world. --I'd never heard it before, but the big boys were singing along, George was bouncing the baby on his knee, and Finley was laughing his cutie-pie baby head off.

I fell in love with this song immediately, and have listened to it about ten times since then.

It goes a little something like this:

Well lately I've been thinkin' about some good home cookin', just like that I haven't eaten in the longest time.

Now I like potato chips, now please don't get me wrong. But I haven't tasted mama's rhubarb pie in so very long.

Rhubarb pie, in the summer. Rhubarb pie, made by my mother. Nothing better in the winter, than rhubarb pie after dinner.

And if you want to be in a good mood like me, can I just suggest that you click on this link to hear the actual song?

Oh, and then you'll want some pie.
So here's the recipe:

Strawberry-Rhubarb Pie with Crumb Topping
(Editor's note: This recipe has not been tested by Essen.)

Filling:
3 cups hulled and sliced strawberries
3 cups rhubarb, trimmed and cut into1-inch pieces
1 cup sugar
2 to 3 Tbsp cornstarch
2 tsp lemon juice
1 Tbsp grated orange zest
1/4 tsp vanilla extract
1/4 tsp cinnamon (optional, but I liked it)
2 Tbsp unsalted butter, cut into small pieces

Topping:
2/3 cup rolled oats
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/8 cup chopped walnuts (optional)

Pie Crust:
Use your favorite recipe here because I'm getting tired of typing.

Preheat oven to 400. Line 9-inch pie pan with the pie crust I was too tired to tell you how to make.

Combine ingredients for pie filling in a large bowl, allowing it to sit for 15 minutes before scraping into pie plate.

Combine topping ingredients in a food processor (add nuts by hand afterwards).

Pour filling into prepared crust. Scatter butter pieces over filling. Cover with topping.

Place in preheated oven for 20 to 25 minutes. Reduce oven temperature to 350 and continue baking 30 to 40 minutes longer.

Allow to cool to room temperature so that juices have time to thicken, from one to two hours. Serve with vanilla ice cream if you have it."

(Essen note: Feel free to keep it seasonal and substitute other berries for strawberries.)

Facebook or Face-to-Face. It's About the Community.

"Desperately Seeking Kohlrabi" was the Facebook post. Not much of a reply. For days, repeatedly asked my local foodies, "Know anyone growing kohlrabi? We're pickling it in next week's "Road Trip" Class." "Not sure," was the reply, followed by "...but did you try [this person] or [that one]? I think they were talking about it."

Fast forward to a Saturday morning post-yoga stop at Eastern Market, a conversation with John and Karen from Lime Valley Mill Farm who referred me to a new farm down the line, Susquehanna Permaculture. Jackpot! They had considered harvesting that morning but wanted to give the globes one more week in the earth. They could surely pick 5 or so for our needs. Pick-up details loosely arranged and phone numbers exchanged. Success.

Throughout the weekend, I received follow-up emails from the handful of people I'd asked earlier in the week. Most had received Susquehanna Permaculture's wholesale list and read about the upcoming kohlrabi ... and took the time to pass the word along to me.

Not only was I appreciative of the guidance and support, but also tickled by the reminder of what this is all ultimately about. Sourcing food locally gives us a shared purpose, brings us out of the fringes, and provides a common platform we all can build upon. That includes you, it includes me and itsa all about Essen.

Sick of Strawberries?

A few weeks ago I asked my clients to share their favorite berry story. We were coming out of the dark days of winter and I joked how soon we'd actually find ourselves "sick of strawberries and begging to be done with asparagus." Here's what Sara B. of Lancaster had to say about that ...

"Sick of strawberries? It would take a ton ... When they are in season, I put them in everything. I will tell you that I will never again complain paying upwards of $5 a box for locals, though. Two years ago I spent an afternoon picking strawberries. It was a beautiful, clear day. And boy was it hot. It was tedious work and the next day I was so stiff. They were probably some of the best I ever tasted. I don't even remember what I made with them. Probably a biscuit-style shortcake. Served with milk. As dinner, not dessert. My husband, who is not a native Lancastrian, still finds it hard to wrap his mind around strawberry shortcake as dinner. To me, it is reminiscent of childhood. I love it. I'm always a little sad when the season ends, but by the peaches are on the way. Here's to seasonal eating!"

Thanks for sharing that wonderful story, Sara. To show our thanks, please accept a FREE Essen Class. As for shortcakes for dinner, I made a mega-shortcake last week, placed it in the middle of the table with 3 forks and walked away. Let's just say these non-natives have adopted a new tradition!

Flexitarian: Semi-Vegetarian or Semi-Meat Eater?

One day last week I ran into a number of acquaintances and friends who shared their new year's commitment to healthier eating, "I've become a flexitarian," they told me one by one. A little more probing revealed a collective interest in getting more fruits, veggies and whole grains into their diets to benefit their own health as well as that of the planet. Sadly, they were all struggling to figure out how to do it. The perceived pressure to reduce, not eliminate, the amount of animal protein in their diet was creating more stress than would be reduced by the increase in healthier eating and moderate exercise.

The good news is there is no one right way to make these type of changes in how you eat. Mark Bittman, a well known food writer, advocates a "vegan before 6pm" regimen. Others may find the reverse works for them while yet another group begins to substitute oatmeal for bacon and eggs a couple days a week. The bottom line is moving yourself along the continuum of where the bulk of your calories come from. Currently, if 75% of your calories come from animal products, try increasing your intake of plant based foods to 30%. That may be the biggest hurdle of all and before you know it you'll find half of your calories come from plants. All of this adds up to real change over time, for yourself and the planet.

How to do it without the stress? The internet is a great resource and there are lots of books on this topic. And don't forget us here at Essen. While we may not use the specific term, an analysis of our menus over time speak to the philosophy: omnivores who cook primarily a plant-based diet with everything else in moderation. Deprived? Doesn't sound like it. Boring? Don't think so. Difficult? Definitely an adjustment of how we live which needs practice, planning and community support. Sounds like someplace familiar, huh?!

Last Summer's Jam

I'm unsure why, but it was only last month we opened the first of last summer's jam. Strawberry is always the one we start with. We use the Early Glows, they're first to ripen, petite, really sweet and my kids go crazy over them. The method we use to make our jam maintains the integrity of the fruit, think cutie strawberries in syrup rather than gelatinous, red globs. All it takes is the initial quick glance in the jar, that intense aroma that announces "summer's hear," if only for the time I'm having my toast and jam, to make any gray day shine.

Why am I telling you all this? It's amazing the change preserving food has had on me and my family. Are we self-sustaining? Not even close. Will I buy jam at the grocery store when we inevitably run out before summer? Begrudgingly. Do we eat fresh foods that are locally grown out of season? We try not to, hence the wonder of the homemade, homegrown strawberry jam in January. Do we eat things that come from more than 100 miles away. Yes, but we're conscious of each decision we make. Here's what I'm trying to say. Put away what's easy, what you like and what you know you'll eat. Don't stress about what you haven't done and savor every bite of what you did save.

About a month from now I'll start reminding my favorite strawberry farmer to save me the best Early Glows. Of course, his family always gets a jar from the first batch.

Holiday Disaster or Great Story in the Making?

Got the call around 10am a week ago Monday, "Betts, you're not going to believe this. In my effort to 'fit' in Thanksgiving, I lost a week and defrosted my turkey this past weekend. Help!"

Laura, a childhood friend, is used to planning life out by the quarter and the year due to the demands of her design business. With nuclear family spread out in three states and constant travel to keep up with everyone, it's easy to understand how uber-organization could seemingly turn into disaster. Thanksgiving is happening today with said turkey. We talked through the steps of roasting a quick and amazing Two Hour Turkey, as well as how to carve, plate, freeze and defrost the beast a week later. I'm sure they're kvelling this minute over the moist meat, given it's prolonged bath in stock.

Plan in place and nerves under control ("This actually sounds better because I won't have to deal with a greasy pan next week."), I reminded Laura of my family's best Thanksgiving "disaster" exactly nine years ago. We had the triple threat - a new house, in a new town, and a newborn - and family wanted to "give us a break" for the holiday and descend upon us ("It'll be easier to get tickets to the new Harry Potter movie!"). We also discovered our oven could not even hold a cake pan, let alone a turkey. Plan B was to borrow ovens of neighbors who were away for the day. Suffice to say, a few whirls around the neighborhood with a slathered bird on my lap and we were back home with a raw one. Plan C was to use the grill. Now newborn is screaming to be fed, so I threw the remainder of the flavorful paste on the bird and ran to my feeding post. My husband was now in charge of turkey duties.

Fast forward one hour. Gentle knock on the door, "Um, Betsey, we have a ... small...problem. Turkey caught on fire and uh, the siding's melted off the house." "Is everyone okay," I asked. "Yes, lots of yelling, lots of pictures and they're getting hungry." "Great, well at least we'll have a great story to tell about this Thanksgiving."

I'll spare you the details of the next few hours. Let's just say everyone enjoyed the meal to remember and we got the kitchen renovation we had wanted. And the kids have one more wonderful story to tell every year at Thanksgiving.

Enjoy a peaceful and bountiful life, filled with laughter.