Oh, Oregano.

So, lately i've been doing a lot of things that are soon followed by expletives and 'why did i just do that's.
The other day this was caused by pulling out this massive oregano plant. My long raised bed used to be only herbs - in the summer it was used as a massive basil colony. I made pesto about 20 times last year and still have a few cubes of it in the freezer, so i figured i'd change the strategy of the bed a bit and plant some peppers in it while also starting a medicinal herb garden that will eventually take over the bed. Basil is destined for the containers in which the onions are presently inhabiting. And not bulbing. And in the way. Sigh. It's the end of April and i haven't planted basil yet!?!?!?
I'm fine with it.
i hope.

Oregano replaced with Stevia herb and a jalapeno plant.

 

Anyway. Last year i pulled out 3 other huge oreganos from this bed: oregano takes over. It spreads, it mounds, i hack it back to a nubbins and it's back to being huge in a week. I left this one plant in the bed because it makes beautiful flowers in the late summer - flowers i used in my wedding and have dried around my house. That is what i forgot. Dangit. First thing in the morning and in dream state, after pulling up the plant the previous day, i sighed a long "nooooooooo, i shouldn't have pulled it up." Luckily, i put it in a bucket of water intended to pass it on to someone else. Sorry to all those i offered it to, i changed my mind. Trouble is, i have nowhere to put it. Seriously - can't put it in the back: not enough sun and the chickens like to destroy everything i put back there (except the onions hopefully). All the other nooks and crannies in the front are spoken for. EXCEPT - the wildflower area. Which is meant for wildflowers.

Hanging out in a bucket of water.

 

I planted a little compact sage plant there last fall, it is currently overshadowed by gallardia, coriander, toadflax and poppies.... but i think it wouldn't mind an oregano friend, as long as i'm diligent and keep it well trimmed.

Here's my spicy oregano happy in the xeric bed (happy because it's been raining gangbusters and flowered and spread a ton last fall - it's usually kind of pitiful looking). It responds decently to being trimmed and focused in the directions i want it to be. For now.

So here is where i put the transplanted oregano. We'll see if it makes it. The soil out here is none too great, usually not a problem for herbs. But this guy was ripped out to bare roots and kept in a bucket of water for 2 days: not ideal. So wish it luck! Or else we'll be drying a lot of oregano. I feel pizzas in my future.

That's that. We'll see if it takes. I clearly need to do some trimming of it: it is used to sprawling out and over the edge of the planter and will now need to transform into ground cover instead of bed hanger outer. I'll give it a chance to recuperate first before i hack at it any more.

Have you had success in transplanting plants from one place to another in your garden? Ever pull something out only to realize you actually really liked and wish life had an 'undo' button?

Pita Pizza Recipe, Revisited

I posted my recipe for veggie pita pizzas quite some time ago, but I thought i'd update with a reminder recipe. This evening I'll be adding some chicken sausage to half the pizzas, as my carnivorous father is in town and he likes excuses to eat animals (his wife is vegetarian).
The house is a bit bare of ingredients - but i try and keep pitas and tomato paste on hand at all times, as pita pizzas are a great 'use what you have on hand and i can't think of anything else for dinner' quick fix. The husband and i have decided 2 ingredients are must haves for the best pita pizza, however - so i'll be running by the store to pick up: canned pineapple (in juice not syrup) and black olives. Hubby is always disappointed with a pizza sans pina.

So here we go again, tonight's version of
Miranda's Pita Pizzas

Sauce:

• 1 can tomato paste (small for two people, large for 4)
• Splash red wine
• Finely diced garlic cloves to your preference (i use lots)
• Dashes cayenne, salt, pepper, basil, oregano
• Optional rosemary

Pitas (i like Toufayan and local Pheonicia, choose pitas that aren't "pocket" pitas)
Toppings - whatever you like! Here are some suggestions:

• Onions - raw or sauteed briefly
• Mushrooms
• Bell peppers
• Black olives
• Diced pineapple
• Sausage or pepperoni
• Homemade mozzarella 
• Fresh basil leaves
• Tomato slices
• Feta
• Jalapenos
• Zucchini
• Etcetera!
• Shredded cheese - any variety

I try to stick with things i have on hand or in the garden. But as i said - we really love that pineapple!

*Note that there is no pineapple on this board. I had pineapple on one list, and went grocery shopping with another list. I forgot the pineapple. 

I failed.

But it was still good, and husband was  happy since i replaced the pineapple with chicken sausage!

Preheat to 425. I usually make these in the toaster oven, but tonight i'm cooking for 4 and will be using the big oven. That heats unevenly. We'll see how that goes. Mix up the sauce - you can do this ahead of time. I like lots of sauce, and it keeps in the fridge just fine - so don't be afraid to make a little more than you might need. Set out the pitas on a baking sheet, or directly on the oven rack (not while it's in the oven, obviously). Slather on as much sauce as you'd like (more sauce needs a bit more time in the oven to crisp the pita, less needs less time). I like to sprinkle just a tiny bit of cheese first, then add the toppings, followed by more cheese. I skimp on the cheese for my pizzas - i really don't think it needs much to be tasty, and load on more for the husband or hungrier guests.

Place in oven and cook for 12 - 20 minutes depending on your oven, rack placement, crispness preference. I often take them out too soon for fear of burning- ending up with a soggier pizza. Don't be afraid to peek inside and lift the pita to see the underside - it can get a little brown on it and it should be firm so that the whole pizza lifts when you lift an edge. Pizzas are easier to cut when crispy, and i just prefer a crispier pizza.  (Cooking on two racks on cookie sheets in oven - rotating the sheets top to bottom half way through - my pizzas cooked perfectly at 13 minutes).

Cut with a pizza cutter and slide onto plates. I served the pizza tonight with side garden salads - i grew every last thing in that salad, besides a cucumber and the olive oil and vinegar of course.

Yum yum yum!

Have you ever gone shopping with the intent to purchase a specific something, and that one thing is the thing you didn't get??? C'mon, tell us your story.

Mini Quiches - Enough for an Army!

A dozen eggs on the counter: 20 mini quiches in the pan!

I've been planning a big quiche cooking extravaganza for quite some time, and today i implemented it. I've been saving up the girls eggs for about a week (they're laying between 17 and 25 eggs a week these days!) and this afternoon i harvested some broccoli and spinach and got to work.  i bought a gallon of raw milk last friday and hadn't done anything with the cream yet, so i made these extra decadent.

• 1 dozen eggs, scrambled
• shredded cheddar
• 2 cups raw cream
• bunch spinach, julienned
• chopped broccoli
• various herbs: rosemary, basil, oregano, thyme
• salt and pepper
• cayenne
• garlic

First i sauteed the onions, herbs, seasonings, garlic and broccoli unti the onions softened, meanwhile scrambling the eggs with the cream and some seasoning salt.

I sprayed some muffin tins and dropped spoonfuls of the sauteed veg into each spot.

Next i poured in some of the egg mixture, leaving room at the top.

Topping that with the spinach, then a little more egg and the cheese.

Into the oven they went at 375 for 20-25 minutes. Inside the oven they were puffed to double their size! So pretty and tantalizing. But sadly upon removal from the oven they sank back down into deflated, sad little puddles. I'm sure they'll still be uber delicious. But i'm disapointed.

2 are destined for our tummies this evening, along with some cooked sprouted lentils. The rest will be frozen and packaged for quick, easy dinners for my hungry working husband.
I'm pleased enough with the results, i'm sure they're scrumptious, but i'm wondering if i missed some step to ensure the maintenance of "puff."

**update: apparently quiches aren't supposed to stay puffed (vs souffle). Though it seems when i bake them in larger pans they stay at least  a LITTLE puffed.

Does anyone know of a way to keep quiche from falling when you remove it from the oven?

Cheese Making at Home: super duper easy recipe

I got this recipe from Wild Fermentation, another amazing christmas gift. Very similar to the other farmer cheese I made last time, with the lemon juice from my tree. The main difference: i heated the milk until it boiled instead of watching the temperature. So easy. Make this. You'll thank yourself.

• about a half gallon of raw milk (I had removed a lot of the cream so it was no longer whole milk)
• 1/4 cup cider vinegar
• optional and SO worth it: fresh chopped herbs. I used oregano, rosemary and sage. I also put in some dried pequin peppers (super hot) i recommend that highly.
  
• sea salt

Heat over med/high heat until milk begins to boil slowly, stirring a LOT the whole time to prevent burning at the bottom. As soon as it reaches the slow boil remove from heat and pour in the vinegar a bit at a time. The milk should curdle instantly. Using a slotted spoon lift the curds into a cheesecloth lined colander (over a bowl or sink). Spoon out only a little curd at a time and add the chopped herbs and generous salt as you go to mix well. Stir the curds a bit (more like shifting them around) then pull up the ends of the cheesecloth, spin and press to drain. Because my milk wasn't whole, and i pressed a lot of the whey out, my cheese was a bit dry. I think i will not press as much whey out to keep a moister more spreadable cheese.
Be sure to save your whey. It is very useful in lacto fermenting, subbing for water or juice in recipes, etc. I saved some in specific tablespoon quantities in my ice cube trays to use later. I'll be making my whey biscuits again tonight, as well, to accompany our turkey/hominy stew.

I will be making this cheese about every time we buy a gallon of raw milk. SO good. Spicey and very herby. The herbs and salt also help to draw out more moisture as well as flavor. Make sure you add enough salt, or salt a bit more when serving, this is also a friable cheese.

Herbed Oil and Vinegar

Ah, Christmas. Sometimes my favorite time of year. At the very least it's a great time to find excuses to craft, bake, and create things you might otherwise not find time to do. This post is tardy as i obviously didn't want to spoil any surprises!

Herbed oils and vinegars are easy to do, and especially special when they're made entirely with homegrown herbs and veggies.  This year I'm giving each set of parents (i have three) their own oil and vinegar sets. I have to ship the ones to my Dads and Moms in Oregon, so i am rigorously crossing my fingers that they don't explode on the way there.
Flavors and herb choices are entirely up to you or up to what your garden is providing. If it was summer i would have put in a lot more fresh basil, and if my lemon thyme plant hadn't died in this summer's drought i would have been able to put a lot more of that in there: same goes for my lemongrass. You simply want to choose "a theme" and try to stick to it. I put together what i had on hand:

Herbed Oil - Italian Herbs with Garlic

• Extra Virgin Olive Oil
• fresh and roasted garlic - mashed + whole for garnish
• fresh rosemary and sage - diced + whole sprigs for garnish
• fresh oregano - diced
• peppercorns and dried hot peppers for garnish

Flavored oils are so easy: Simply dice up all the herbs and garlic and put in a mortar and pestle with a drizzle of oil. Mash until you can't stand it then scoop it all into a mixing bowl. Pour the rest of your oil into the bowl and mix well - be sure to get all the goodness off the pestle.  Once well mixed pour the oil mixture into some well sealed jars and be sure to shake them up daily. Marinate the mixture for at least 2 weeks. (i had to skimp the Rommels due to time i'm afraid, theirs only got marinated for about a week, sorry!) When you are ready to bottle simply stuff the fresh herbs and peppercorns/garlic into some pretty bottles: feel free to recycle old oil bottles for this. Using a strainer and funnel one over the other carefully pour the oil into your bottles. The strainer will catch the gook and the funnel will direct the oil into the bottle instead of all over your counter. Be sure to leave some room on the top.
Try and store the oil in a dark, coolish place. The fresh herbs contribute to ease of going rancid so you want to use this oil within 6 months and keep it from getting too warm and friendly to bacteria.

Herbed Vinegar with Citrus

• White Wine Vinegar
• Fresh Meyer Lemon Zest for marinating and garnish
• Garlic - diced + whole for garnish
• Fresh Dill - diced + whole sprig for garnish
  
• Fresh Parsley - diced + whole for garnish
• Garlic Chives - diced
• Lemon Thyme - diced
• Peppercorns and Dried Hot Pepper for garnish
• (wanted to include fresh lemongrass, but it died in the first frost)
  

Pour vinegar into a non reactive pot and heat to just boiling. Meanwhile dice all the herbs and mash in a mortar and pestle. Place herbs in a mixing bowl and pour hot vinegar over them when it is ready. Cover and let cool. Once cooled off a bit pour the vinegar mixture into well sealable jars and store in a dark place, shaking daily, for at least 2 weeks.  When you're ready repeat the same process as with the oils and pour through a sieve and funnel into pretty bottles - i reused the original vinegar bottles.

Presentation:

Is totally up to you, of course. But i wanted these to look pretty and special and "me." I scraped off the original labels with a flat exacto blade, any sticky residue can be removed with WD40. If i had had labels, i may have stuck something to the side of the bottles, but since i didn't i used black hemp twine and recycled Artagain Paper (the same that i use with my illustrations). I hand wrote (redoing several times as my handwriting is NOT good) the ingredients and suggested uses and storage instructions on the paper and strung it to the bottles with the twine. I think the black hemp looks nice on the naked bottles filled with pretty and scrumptios stuff.

Mashed Cauliflower/Potato with Herbs and Garlic

Scrumptious!
A while back my friend in New York asked how to mash cauliflower. I mentioned some ideas, but was really shooting off the hip as i'd never made such a thing before. i was wandering through  my local market and saw some cauliflower, i thought to myself "i've been eating like a pig lately, it would be nice to make a low cal but hearty meal tonight" and purchased a head of cauli and a medium sized white potato. Along with some fresh herbs from the garden and some olive oil i roasted some garlic in the other day, this turned into quite the feast.  Accompanied by the first eggs laid by our girls, this feast was fit for a king!

• 1 head cauliflower
• 1 medium white potato
• 3 garlic cloves
• 3 ice cubes of turkey stock (about 1/2 cup)
• fresh rosemary, diced from 2 inches of stalk
• 1 jalapeno, chopped
• salt and pepper

Cut Cauliflower and Potato into uniform sized chunks. Boil together in a large pot, just barely covered by water, until potato is soft enough to poke a fork into without resistance. Drain off all liquid (save it to mix with your chicken's mash or pour into compost) and put drained veg into a good sized mixing bowl.   While the veg was boiling, mix together remaining ingredients in the mixing bowl - heating briefly in the microwave to melt the turkey cubes.  Place cooked veg on top of ingredients in the bowl and blend well with an immersion blender. This makes a very nicely whipped and creamy mashed potato like dish without the heavy carbs of straight potato. Next time i will try this without the potato to see if the cauliflower can carry the dish on its own. 
I served the potato drizzled with some garlic olive oil (Yum overload) and more salt. For the hungry husband I also served with a link of chicken sausage and some meunster cheese on top. (I added a little cheese to my seconds, it was reeeaaal good).
I served the whole meal with the first fried eggs from our chickens - they were uber flavorful and delicious. I put some ketchup on the plate, but regretted that decision. Yard fresh eggs do not require ketchup to make them palatable, the ketchup just got in the way.

Whey Biscuits

So I was going to attempt something really exciting today and bake my first loaf of bread since highschool, and in the proper way.
But I got a little freaked out and really don't need to be eating a loaf of homemade bread right before Thanksgiving.....

So I think I'll try these biscuits instead.  I have some delicious whey in the fridge leftover from a gallon of raw milk I purchased from a local farm that I used to make some lemon cheese with juice from my Meyer Lemon tree. The cheese is delicious, the raw milk was amazing (i don't drink milk from cows, but i think i'm sold on the raw alternative: soooo good) and now i have some super yummy whey left over. I'll feed some to the chickens, maybe make some lacto fermented something, and do a little baking.

I used that recipe as reference, but found that my flour is self rising baking flour and had a great little recipe on the side of the bag too - so i combined and this is what i did (recipe is halved and made 4 biscuits):

• 1 cup flour (self rising)
• 1 tsp salt
• 1/8 cup Crisco
• Chopped fresh herbs: rosemary, sage, basil, oregano - about 1-2 tablespoons
  
• 3 cloves garlic finely diced
• 1/2 cup whey
  

Mix the salt, garlic and herbs with the flour and cut in the shortening. Add whey slowly to make a slightly sticky, kneadable dough, you may not use all of the whey. Blop your biscuits on a lightly greased pan and bake at 450 for 8-10 minutes or until bottoms lightly brown.
Yum! They turned out SO good, and the herbs really made a difference. Savory and delicious, and a perfect accompaniment to the turkey soup i made.  Very easy to do and a hit with all the guests.