People garden for vegetables, herbs and fruits. Why not condiments?
This past spring I was surprised to find a horseradish plant at my local garden center. They only had one, but I grabbed it.
Horseradish is a perennial in zones 2 through 9. In fact, it’s so hearty than the underground roots can become invasive.
Since my horseradish was only planted in the spring, I was frugal in digging up just a few roots this fall. They didn’t smell of much until I processed them.
Processing horseradish in large quantities should be done outside to avoid burning of the eyes and nasal passages. It involves peeling and then grating the roots by hand or in a food processor, adding a vinegar and water mixture to preserve the horseradish. Fresh horseradish processed this way will keep for about six weeks in the refrigerator.
Since I only had a bit of horseradish, I threw caution to the wind and processed it indoors rather than hauling my Cuisinart to the back porch. I survived unscathed.
The fresh horseradish is amazingly brisk and pungent, with a much cleaner aroma than the horseradish I buy in the stores. So far I have made a sauce for crab cakes and horseradish deviled eggs—because God knows I have plenty of eggs.
The flavor is so fabulous, I’ll never be without horseradish in my garden again. I suppose that’s especially true if it turns out to be invasive.
Robin
Here it is October 24. The windows are open. I have to sleep with a fan because of the heat and humidity. I still have robust bunches of basil. I can’t EAT all the darned green peppers that are growing. And the tomatoes keep going and going and going.
Do you suppose this can possibly last through to November 1?
It has been a strange, strange fall–and not just the weather. Many changes in many strange ways. I am thankful that I have had the time, finally, to slow down, take stock, reevaluate and just attend to the home fires–and my mental health–for a while.
Speaking of home fires…
If you’re in a baking frame of mind, try this Double Chocolate Bundt Cake with Ganache Glaze.
I first read about this cake a couple of days ago on Cream Puffs in Venice. Since we had just finished our Italian Creme Cake, this was like a sign from God that I should make this fabulous chocolate cake this morning.
I also made homemade bread using the whey from my hard cheese making efforts. The Cheese Queen was right. Substituting the whey for the water makes a fabulously flavorful difference in the bread.
Of course, based on the comments to my cheese making experiments, none of you will actually HAVE any whey to be baking with since no one else seems interested in making cheese–just in eating it. I suppose I must have some sort of recessive peasant gene that makes me want to do things like make cheese, raise chickens and weave.
Oh, and did I tell you my handyman, Walter, is installing a new outdoor clothes line for me? I can hardly WAIT to do laundry tomorrow! I’ll post photos!
(Perhaps these are signs of an impending breakdown?)
Robin
Do you sprout?It’s not just for hippies anymore.
I have been sprouting for years. Radish sprouts. Broccoli sprouts. Onion sprouts. These are mung bean sprouts.
There are many beauties to sprouting:
- No weeds.
- You can sprout any time of the year, even in a snowstorm.
- It takes up very little space.
- It’s WAY fast. You can get a harvest in as little as two days.
- The sprouts taste yummy and can be used in a wide variety of cooking.
- It’s very inexpensive.
- They are really good for you.
As you can see, I don’t have one of those fancy sprouters advertised in the magazines. This is just a mayonnaise jar that is fitted with a lid that I found about a hundred years ago at a health food store. You can accomplish the same thing with a bit of screen or even cheesecloth and a rubber band.
Here’s what you do.
1) Find the sprout seeds. This, I’m afraid, is the hard part. You can look in health food stores but even they, I’m afraid, are often deficient on this score. Surfing the web helps. I recently got two FIVE POUND BAGS of mung beans from the wife of the fellow who owns the wine shop (did you follow that) because they shop at an Indian grocery store near their home about an hour from here.
2) Measure out a modest portion of the seeds into your sprouter. They will expand like mad, so don’t fill it very much. For this mayo jar you see here, I only had about 1/2 cup of mung beans.
3) Soak the seeds in tepid water overnight in a dark location. I put them in the cabinet where we keep our glasses. This way, I always am reminded of it because that’s the cabinet I visit most frequently.
4) Each day, rinse the seeds in tepid water. I rinse in the morning and in the evening. Allow to drain upside down, giving the jar a little air space. I prop my jar sideways in the aforementioned cabinet, still allowing the drops of water to run out on a paper towel.
5) Eat when ready or save in the refrigerator. Sprouts will keep up to 1-2 weeks refrigerated.
Mung bean sprout, tomato, cucumber and goat cheese salad.
Oh, and Ben’s grilled filets with lemon butter topping.
(Ben says thanks for the book, Vennie!)
Each seed type has its own unique flavor. I particularly like mung beans for their earthy and nutty flavor. I use them in salads of all types. They can also be mixed with tuna, chicken or other meats.
Onion and radish sprouts have a zesty flavor that I adore. Broccoli sprouts taste a bit like broccoli. You can, of course, mix sprouts too for a mix of flavors.
So there you go! A very easy way to garden in your kitchen cabinet. No experience required!
Ciao!
Robin
