Grocery Gardening

P l a n t i n g , P r e Pa r i n g a n d P r e s e r v i n g F r e s h F o o d

w i t h A M A N D A T H O M S E N , R O B I N W E D E W E R a n d T E R E S A O ’ C O N N O R

J E A N A N N V A N K R E V E L E N

BlueBerries are one of the easiest fruit crops to grow, as long as their two primary requirements are met. First and foremost, they must have acidic soil. Some gardeners will take a sample of soil to their local county extension and have it analyzed, then apply recommended soil conditioners. However, most soil is not likely to be as acidic as blueberries prefer. I suggest mulching with a blend of compost and naturally acidic materi-als such as shredded oak leaves, and pine needles.

Second, blueberries need good drainage. Though they like a decent amount of water, they do not like to have their feet wet all of the time. If your soil is full of clay, add materials like compost and sand to improve aeration and drainage.

Growing requirements are relatively few. Ensure the shrubs are well watered the first year and during fruit set in fol-lowing years. Plant and prune to ensure blueberries are in full sun. They will tolerate some shade but will be most productive in full sun. Feed with an organic fertilizer formulated for acid-loving plants at time of bud formation and again in mid summer.

Previous wisdom has recommended that blooms be removed from newly planted shrubs for the first three years, in order to give the plant time and en-ergy to establish a health root system. However, many farmers report that early harvest has no negative effect at all.

planting and growing

varieties harvest and produce

P l a n t i n g , P r e P a r i n g a n d P r e s e r v i n g F r e s h F o o d

BlueBerries are one of very few fruits

native to north america, which con-

tinues to Be the largest producer in

the world. native americans harvested

the Berries and used them in teas, as

seasonings, and as a preservative. in

the united states, we celeBrate this

fantastic fruit in July with national

BlueBerry month. H

did.ja.know? 87

Blueberries are ready to harvest about a week

after they turn blue. The ripe berries will easily fall

off the stem when picking.

If you are purchasing blues at the farmer’s

market or grocery store, look for deep blue ber-

ries that have a silvery coating. This coating is a

protective barrier for the fruit and once removed,

the berry starts to lose freshness. Also, give the

container a little jiggle and make sure the berries

move around easily. They should not be mushy

or sticky. Beyond that, there is only one way to

know if they are ripe, and that is by taste. Many

farmer’s markets and some gro-

cery stores will let you taste the

berries prior to purchase, so give

it a try before you buy!

There are two types of blueberries, low bush

and high bush. The low Bush varieties

are generally smaller, some very low to the

ground. “Top hat” is particularly good for

containers and “Brunswick” doubles as a

ground cover.

hIgh Bush berries can grow to be 7-8

feet tall, with a spread of 3-4 feet. Prune

high bush to keep the berries at a reasonable

height for harvest. good varieties include:

“Patriot”, “Bluecrop” and “Nelson”.

southern gardeners will have the best

results with, Rabbit Eye Blueberry. “sharp-

blue”, “Jubilee” and “south Moon” are great

varieties for home gardeners.

BLUEBERRIES

preparationmethods

BlueBerries are one of the easiest fruit crops to grow, as long as their two primary requirements are met. First and foremost, they must have acidic soil. Some gardeners will take a sample of soil to their local county extension and have it analyzed, then apply recommended soil conditioners. However, most soil is not likely to be as acidic as blueberries prefer. I suggest mulching with a blend of compost and naturally acidic materi-als such as shredded oak leaves, and pine needles.

Second, blueberries need good drainage. Though they like a decent amount of water, they do not like to have their feet wet all of the time. If your soil is full of clay, add materials like compost and sand to improve aeration and drainage.

Growing requirements are relatively few. Ensure the shrubs are well watered the first year and during fruit set in fol-lowing years. Plant and prune to ensure blueberries are in full sun. They will tolerate some shade but will be most productive in full sun. Feed with an organic fertilizer formulated for acid-loving plants at time of bud formation and again in mid summer.

Previous wisdom has recommended that blooms be removed from newly planted shrubs for the first three years, in order to give the plant time and en-ergy to establish a health root system. However, many farmers report that early harvest has no negative effect at all.

BlueBerries are one of very few fruits

native to north america, which con-

tinues to Be the largest producer in

the world. native americans harvested

the Berries and used them in teas, as

seasonings, and as a preservative. in

the united states, we celeBrate this

fantastic fruit in July with national

BlueBerry month. H

did.ja.know? 87

Blueberries are ready to harvest about a week

after they turn blue. The ripe berries will easily fall

off the stem when picking.

If you are purchasing blues at the farmer’s

market or grocery store, look for deep blue ber-

ries that have a silvery coating. This coating is a

protective barrier for the fruit and once removed,

the berry starts to lose freshness. Also, give the

container a little jiggle and make sure the berries

move around easily. They should not be mushy

or sticky. Beyond that, there is only one way to

know if they are ripe, and that is by taste. Many

farmer’s markets and some gro-

cery stores will let you taste the

berries prior to purchase, so give

it a try before you buy!

There are two types of blueberries, low bush

and high bush. The low Bush varieties

are generally smaller, some very low to the

ground. “Top hat” is particularly good for

containers and “Brunswick” doubles as a

ground cover.

hIgh Bush berries can grow to be 7-8

feet tall, with a spread of 3-4 feet. Prune

high bush to keep the berries at a reasonable

height for harvest. good varieties include:

“Patriot”, “Bluecrop” and “Nelson”.

southern gardeners will have the best

results with, Rabbit Eye Blueberry. “sharp-

blue”, “Jubilee” and “south Moon” are great

varieties for home gardeners.

BLUEBERRIES

preparationmethods

After hearing horror stories about the challenges of growing fruit at home,

many gardeners have avoided it all together. If you are one of said garden-

ers, give blueberries a try. They are super simple to grow, and once estab-

lished, they will provide years and years of fruity goodness!

J e a n a n n v a n K r e v e l e n

preparationmethods

Blueberries can be used in a number of ways, in both savory and sweet dishes. Here are a few of my favorites:

Jams/ Jell ies/compotes: As with most fruits, blueberries lend themselves to the creation of fantastic preserves. These are very easy to make and taste great on any number of foods like toast, ice cream, Belgian waffles...even as a layer in a Trifle.

dried: Blueberries can be easily dried and added to cereals, baked goods, and snack mixes. Dried berries can also be ground and used as a rub for poultry, pork and fish.

fresh: They can be added to any num-ber of fresh food recipes. In addition to salads of all kinds, they are terrific in smoothies, milkshakes, or even eaten right off the bush!

sauces: Since these berries are both sweet and tart, they lend themselves to fantastic sauces for poultry, pork and fish. Used as the foundation for a bast-ing sauce, blueberries are fantastic on all kinds of grilled foods.

Ju ice : Blueberry juice is incredibly nu-tritious and tasty. If you prefer a smooth texture, whir the berries in a blender, then strain. The juice also makes a great backdrop for a variety of mixed drinks that utilize light colored alcohol, such as vodka, rum and gin. And, don’t forget to add a splash to homemade salad dressing to perk up a standard vinaigrette.

flavoring for grains: A handful of dried blueberries is an amazing flavor agent for couscous, quinoa, rice or bulgar. Fresh berries can also be added at the last minute as a flavor boost in grain dishes.

B l u e B e r r y M a s c a r p o n e p a n c a k e s

Combine dry ingredients in a large mixing

bowl. Whisk to eliminate any lumps. In a small

bowl, combine wet ingredients, whisk to com-

bine. Add wet ingredients to dry, stir until just

combined. Add blueberries, stir lightly to com-

bine. Cook pancakes on a medium high griddle,

flipping when bubbles appear in the center of the

cake. Serve with real maple syrup.

1 ½ C flour

1 tsp baking powder

1½ tsp baking soda

2 tbs sugar

pinch sea salt

2 tbsp vegetable oil

1 lemon, juice and zest

½ C milk (may need 1 cup)

¾ C blueberries

After hearing horror stories about the challenges of growing fruit at home,

many gardeners have avoided it all together. If you are one of said garden-

ers, give blueberries a try. They are super simple to grow, and once estab-

lished, they will provide years and years of fruity goodness!

J e a n a n n v a n K r e v e l e n

preparationmethods

Blueberries can be used in a number of ways, in both savory and sweet dishes. Here are a few of my favorites:

Jams/ Jell ies/compotes: As with most fruits, blueberries lend themselves to the creation of fantastic preserves. These are very easy to make and taste great on any number of foods like toast, ice cream, Belgian waffles...even as a layer in a Trifle.

dried: Blueberries can be easily dried and added to cereals, baked goods, and snack mixes. Dried berries can also be ground and used as a rub for poultry, pork and fish.

fresh: They can be added to any num-ber of fresh food recipes. In addition to salads of all kinds, they are terrific in smoothies, milkshakes, or even eaten right off the bush!

sauces: Since these berries are both sweet and tart, they lend themselves to fantastic sauces for poultry, pork and fish. Used as the foundation for a bast-ing sauce, blueberries are fantastic on all kinds of grilled foods.

Ju ice : Blueberry juice is incredibly nu-tritious and tasty. If you prefer a smooth texture, whir the berries in a blender, then strain. The juice also makes a great backdrop for a variety of mixed drinks that utilize light colored alcohol, such as vodka, rum and gin. And, don’t forget to add a splash to homemade salad dressing to perk up a standard vinaigrette.

flavoring for grains: A handful of dried blueberries is an amazing flavor agent for couscous, quinoa, rice or bulgar. Fresh berries can also be added at the last minute as a flavor boost in grain dishes.

B l u e B e r r y M a s c a r p o n e p a n c a k e s

Combine dry ingredients in a large mixing

bowl. Whisk to eliminate any lumps. In a small

bowl, combine wet ingredients, whisk to com-

bine. Add wet ingredients to dry, stir until just

combined. Add blueberries, stir lightly to com-

bine. Cook pancakes on a medium high griddle,

flipping when bubbles appear in the center of the

cake. Serve with real maple syrup.

1 ½ C flour

1 tsp baking powder

1½ tsp baking soda

2 tbs sugar

pinch sea salt

2 tbsp vegetable oil

1 lemon, juice and zest

½ C milk (may need 1 cup)

¾ C blueberries

www.grocerygardening.com

B l u e B e r r y - B a s t e d G r i l l e d p o r k

B l u e B e r r y c h i c k e n s a l a d

Build basting sauce by combining blueberries, bay leaves, sugar, thyme

water, salt and pepper in a sauce pan over medium low heat. Bring to a sim-

mer, allow to reduce by one half, set

aside half of the sauce.

Prepare pork chops by drizzling with

olive oil, salt and pepper. Sear both

sides for 2 minutes over a very hot

grill, moving to indirect heat to finish

cooking. About five minutes prior to the

end* of cooking, baste pork with blue-

berry sauce and turn. Repeat on both

sides at least once. Serve set aside sauce as condiment.

H There has been great debate about the internal temperature needed to

ensure pork is free from parasites. Due to current farming practices, cases of

trichinosis from pork are rare. I cook my pork to an internal temperature of

145˚, though some government agencies recommend 170˚. However, cooking

pork to that high of a temperature results in very dry meat. For more infor-

mation on cooking temperatures, check our resource section.

Coat skin on chicken breasts with

olive oil, salt and pepper and roast at

400˚ for 30 minutes, or until no pink

remains. Set aside to cool. In a bowl,

combine yogurt, vinegar, olive oil,

lavender, sea salt and pepper, whisk to

combine. Next, peel and chop apple,

adding to bowl. Stir to prevent brown-

ing. Chop onion into small dice and

add to bowl. Add washed and dried

blueberries and roasted almonds. Re-

move skin from chicken, discard (or

freeze for use in making stock). Sepa-

rate chicken from bone and cut into 1 inch pieces. Add to bowl, stir gently to

combine. Serve on a bed of crisp lettuce.

1 C fresh or frozen blueberries

2 dried bay leaves

1 tsp sugar (adjust according to

sweetness of berries)

1 tsp thyme

1/4 C water

1 tsp sea salt

1 tsp freshly ground black pepper

olive oil

4-6 bone in, 1-inch cut pork chops

3 roasted chicken breasts

1 C fresh blueberries

1/4 C roasted and chopped almonds

1 small apple

1/2 red onion

4 oz greek style yogurt (can substi-

tute plain yogurt)

2 tbsp white wine vinegar

1 tbsp olive oil

1 tsp finely diced fresh lavender (can

substitute Herbs de Provence)

1 tsp good quality sea salt

1 tsp freshly cracked pepper

B l u e B e r r y - B a s t e d G r i l l e d p o r k

B l u e B e r r y c h i c k e n s a l a d

Build basting sauce by combining blueberries, bay leaves, sugar, thyme

water, salt and pepper in a sauce pan over medium low heat. Bring to a sim-

mer, allow to reduce by one half, set

aside half of the sauce.

Prepare pork chops by drizzling with

olive oil, salt and pepper. Sear both

sides for 2 minutes over a very hot

grill, moving to indirect heat to finish

cooking. About five minutes prior to the

end* of cooking, baste pork with blue-

berry sauce and turn. Repeat on both

sides at least once. Serve set aside sauce as condiment.

H There has been great debate about the internal temperature needed to

ensure pork is free from parasites. Due to current farming practices, cases of

trichinosis from pork are rare. I cook my pork to an internal temperature of

145˚, though some government agencies recommend 170˚. However, cooking

pork to that high of a temperature results in very dry meat. For more infor-

mation on cooking temperatures, check our resource section.

Coat skin on chicken breasts with

olive oil, salt and pepper and roast at

400˚ for 30 minutes, or until no pink

remains. Set aside to cool. In a bowl,

combine yogurt, vinegar, olive oil,

lavender, sea salt and pepper, whisk to

combine. Next, peel and chop apple,

adding to bowl. Stir to prevent brown-

ing. Chop onion into small dice and

add to bowl. Add washed and dried

blueberries and roasted almonds. Re-

move skin from chicken, discard (or

freeze for use in making stock). Sepa-

rate chicken from bone and cut into 1 inch pieces. Add to bowl, stir gently to

combine. Serve on a bed of crisp lettuce.

1 C fresh or frozen blueberries

2 dried bay leaves

1 tsp sugar (adjust according to

sweetness of berries)

1 tsp thyme

1/4 C water

1 tsp sea salt

1 tsp freshly ground black pepper

olive oil

4-6 bone in, 1-inch cut pork chops

3 roasted chicken breasts

1 C fresh blueberries

1/4 C roasted and chopped almonds

1 small apple

1/2 red onion

4 oz greek style yogurt (can substi-

tute plain yogurt)

2 tbsp white wine vinegar

1 tbsp olive oil

1 tsp finely diced fresh lavender (can

substitute Herbs de Provence)

1 tsp good quality sea salt

1 tsp freshly cracked pepper

B l u e B e r r y i c e c r e a MThis recipe is a hybrid ice cream/frozen custard and is comprised of two

components: blueberry compote and vanilla custard-like base. When frozen

together it makes a magnificent dessert!

Add ingredients to a sauce pan over

medium low heat. Stir frequently to

prevent burning, until berries start to

release their juices as they break down.

Reduce heat to low to simmer, reduce

by half. Stir occasionally.

Heat half and half, sugar and salt

over medium low heat, taking care not

to scorch. Watch for bubbles to form

on the sides of the pan. While wait-

ing, whisk two eggs together. When

bubbles form, temper the eggs by driz-

zling in hot milk while simultaneously

whisking. Slowly add egg mixture to saucepan while whisking. Cook for an

additional 3 minutes to thicken. Don’t let the mixture come to a boil at any

time. Remove from heat, add vanilla and blueberry mixture.

Pour mixture into a pitcher and chill in the refrigerator for at least 2

hours, the colder the better. Add mixture to your ice cream maker, until it is

halfway full. Churn for 30-45 minutes. Save any unused ice cream mix in the

refrigerator for a second batch.

BlueBerry ComPote:

1 C blueberries

½ C sugar (can vary dependent upon

the sweetness of berries)

pinch of salt

Vanilla Base:

3 C half and half

½ C sugar

2 eggs

½ teaspoon sea salt

½ teaspoon vanilla paste

or extract

B l u e B e r r y i c e c r e a MThis recipe is a hybrid ice cream/frozen custard and is comprised of two

components: blueberry compote and vanilla custard-like base. When frozen

together it makes a magnificent dessert!

Add ingredients to a sauce pan over

medium low heat. Stir frequently to

prevent burning, until berries start to

release their juices as they break down.

Reduce heat to low to simmer, reduce

by half. Stir occasionally.

Heat half and half, sugar and salt

over medium low heat, taking care not

to scorch. Watch for bubbles to form

on the sides of the pan. While wait-

ing, whisk two eggs together. When

bubbles form, temper the eggs by driz-

zling in hot milk while simultaneously

whisking. Slowly add egg mixture to saucepan while whisking. Cook for an

additional 3 minutes to thicken. Don’t let the mixture come to a boil at any

time. Remove from heat, add vanilla and blueberry mixture.

Pour mixture into a pitcher and chill in the refrigerator for at least 2

hours, the colder the better. Add mixture to your ice cream maker, until it is

halfway full. Churn for 30-45 minutes. Save any unused ice cream mix in the

refrigerator for a second batch.

BlueBerry ComPote:

1 C blueberries

½ C sugar (can vary dependent upon

the sweetness of berries)

pinch of salt

Vanilla Base:

3 C half and half

½ C sugar

2 eggs

½ teaspoon sea salt

or extract

There are so many amazing and different

kinds of Basil. There are great standards and

fantastic variations.

Standard BaSilS

‘Genovese’, ‘Napoletano’, ‘Sweet Basil’, ‘Let-

tuce Leaf Basil’

thai BaSil

‘Siam Queen’, ‘Thai Holy Basil’, ‘Thai Magic’

PurPle BaSil

‘Dark Opal’, ‘Red Rubin’, ‘Purple Ruffles’,

‘African Blue Basil’

Sweet and CitruS BaSil

‘Cinnamon Basil’, ‘Lemon Basil’, ‘Lime Basil’,

‘Spicy Clove’, ‘Licorice Basil’

It is an easy herb to grow as long as it has warmth, sun and well-drained soil. A little regular watering and a shot of organic fertilizer once in a while and you are set. Basil needs to be pruned or “pinched back” in order to continue healthy growth. By using this herb on a regular basis, you will prevent blooming and loss of vigor. Basil can be started from seed or bought as a plant from your local garden center or nursery. By starting from seed, you save money as well as have access

to greater variety. Sow about an 1/8th of an inch deep in seed starting mix. Basil needs soil temperatures of 75 to 85 degrees in order to germinate. Use a seedling mat to help bring the soil up to temperature. Start them about 8 weeks before your local frost free date. This head start ensures they will be strong and productive early in the season. This herb is very sensitive to cool tem-peratures and is the first thing the frost zaps in fall (in cooler climates). You’ll have great success bringing it in a plac-ing it in a sunny windowsill and keeping it just barely moist.

Basil does not store well once cut, which

makes it somewhat challenging to buy fresh.

However, basil can be found at the grocery store

and comes in small plastic containers. You can

also buy it at a farmer’s’ market or produce stand,

but if it isn’t cool enough it wilts rather quickly.

Look for basil that has vibrantly colored leaves

that are healthy in appearance.

In the home garden, it can be harvested and

eaten right away. If you started it from seed, start

using it as soon as there are 6-8 well-formed

leaves on the plant. If you purchased a plant, you

could start eating it on the way

home from the market!

preparationmethods

You can easilY start a basil plant from

the stems that come in the grocerY

store box, or anY cutting for that

matter. Just make a clean cut at the

bottom and let it sit in a small glass

of water until it roots. it usuallY hap-

pens within a few daYs! H

did.ja.know?

There are so many amazing and different

kinds of Basil. There are great standards and

fantastic variations.

Standard BaSilS

‘Genovese’, ‘Napoletano’, ‘Sweet Basil’, ‘Let-

tuce Leaf Basil’

thai BaSil

‘Siam Queen’, ‘Thai Holy Basil’, ‘Thai Magic’

PurPle BaSil

‘Dark Opal’, ‘Red Rubin’, ‘Purple Ruffles’,

‘African Blue Basil’

Sweet and CitruS BaSil

‘Cinnamon Basil’, ‘Lemon Basil’, ‘Lime Basil’,

‘Spicy Clove’, ‘Licorice Basil’

It is an easy herb to grow as long as it has warmth, sun and well-drained soil. A little regular watering and a shot of organic fertilizer once in a while and you are set. Basil needs to be pruned or “pinched back” in order to continue healthy growth. By using this herb on a regular basis, you will prevent blooming and loss of vigor. Basil can be started from seed or bought as a plant from your local garden center or nursery. By starting from seed, you save money as well as have access

to greater variety. Sow about an 1/8th of an inch deep in seed starting mix. Basil needs soil temperatures of 75 to 85 degrees in order to germinate. Use a seedling mat to help bring the soil up to temperature. Start them about 8 weeks before your local frost free date. This head start ensures they will be strong and productive early in the season. This herb is very sensitive to cool tem-peratures and is the first thing the frost zaps in fall (in cooler climates). You’ll have great success bringing it in a plac-ing it in a sunny windowsill and keeping it just barely moist.

Basil does not store well once cut, which

makes it somewhat challenging to buy fresh.

However, basil can be found at the grocery store

and comes in small plastic containers. You can

also buy it at a farmer’s’ market or produce stand,

but if it isn’t cool enough it wilts rather quickly.

Look for basil that has vibrantly colored leaves

that are healthy in appearance.

In the home garden, it can be harvested and

eaten right away. If you started it from seed, start

using it as soon as there are 6-8 well-formed

leaves on the plant. If you purchased a plant, you

could start eating it on the way

home from the market!

preparationmethods

You can easilY start a basil plant from

the stems that come in the grocerY

store box, or anY cutting for that

matter. Just make a clean cut at the

bottom and let it sit in a small glass

of water until it roots. it usuallY hap-

pens within a few daYs! H

did.ja.know?

Mammoth Basil can have leaves the size of your hand and larger. it can make

an scrumdiddly-umptious substitute for a wrap and it’s carb free.

a m a n d a t h o m s e n

preparationmethods

freeZ ing: Fresh basil can’t be beat, it can be dried but becomes a lot less potent and its flavor changes drastically. Luckily there is a great and easy way to always have fresh basil at your fingertips. Just toss your harvest, clean and dry, into the blender with just enough olive oil to loosen the mixture. Then throw it into a freezer bag and pop it in the freezer. When you need basil for a recipe, just break off a piece and add, it tastes like you just harvested it.

drYing: If you decide to dry basil, just cut the branches and hang upside down (or on a flat rack) in a warm, dry place. It should be dehydrated in a couple of days. Once dried, store in an airtight con-tainer and use within 6 months.

B A S I L S O R B E TAt least 25 fresh basil leaves, chopped coarse-

ly Try African Blue Basil (leaves and flowers) or

Cinnamon Basil.

Dissolve sugar in water, bring to a boil, lower heat and simmer for 5 min-

utes. Remove from heat, cool.

Pour cooled mixture into a blender or food processor. Add chopped basil

leaves and blend well. Transfer blended mixture to a shallow pan, cover and

freeze until firm.

Transfer frozen mixture to a blender or food processor again and blend

well. Freeze again in the shallow pan.

Serve with sprig of basil or basil flowers.

1/2 cup sugar

1/2 cup water

Mammoth Basil can have leaves the size of your hand and larger. it can make

an scrumdiddly-umptious substitute for a wrap and it’s carb free.

a m a n d a t h o m s e n

preparationmethods

freeZ ing: Fresh basil can’t be beat, it can be dried but becomes a lot less potent and its flavor changes drastically. Luckily there is a great and easy way to always have fresh basil at your fingertips. Just toss your harvest, clean and dry, into the blender with just enough olive oil to loosen the mixture. Then throw it into a freezer bag and pop it in the freezer. When you need basil for a recipe, just break off a piece and add, it tastes like you just harvested it.

drYing: If you decide to dry basil, just cut the branches and hang upside down (or on a flat rack) in a warm, dry place. It should be dehydrated in a couple of days. Once dried, store in an airtight con-tainer and use within 6 months.

B A S I L S O R B E TAt least 25 fresh basil leaves, chopped coarse-

ly Try African Blue Basil (leaves and flowers) or

Cinnamon Basil.

Dissolve sugar in water, bring to a boil, lower heat and simmer for 5 min-

utes. Remove from heat, cool.

Pour cooled mixture into a blender or food processor. Add chopped basil

leaves and blend well. Transfer blended mixture to a shallow pan, cover and

freeze until firm.

Transfer frozen mixture to a blender or food processor again and blend

well. Freeze again in the shallow pan.

Serve with sprig of basil or basil flowers.

1/2 cup sugar

1/2 cup water

L A Z Y M A R G H E R I T A P I Z Z A T H A I B A S I L f R I E d R I c EThe key to this pizza is not the ingredients as much as a pizza stone. Be

sure to preheat oven and stone to 450° before you start making the dough.

In a large bowl of a mixer, add 1

package yeast with pinch of sugar and a

cup of hot water, let sit until frothy. Be-

gin slowly adding flour, kneading with

the dough hook until a clean ball is

formed. You can also kneed this dough

by hand. Cover with a kitchen towel

and let dough rise in a warm, but not

hot location for one hour.

Prepare tomatoes by slicing place

them on a large plate and salting them.

Strain off liquids after one hour. This

reduces the likelihood of a soggy pizza.

After dough has risen 1 hour, cut

in half. Roll out half the dough on a

floured surface with a rolling pin to roughly the size of your stone. The

dough should be thin, but not too thin to pick up and move to the stone.

Open the oven and pull out the rack and stone, fold dough in half and

move to stone and spread it out. Add olive oil on top of the pizza, add pieces

of mozzarella and tomatoes. Bake for between 8-14 minutes until cheese be-

comes bubbly. Remove from oven and sprinkle Parmesan and basil on top.

Heat a wok or large frying pan till

the surface is almost smoking. Then

add the oil and spread it around until

it coats the surface evenly.

Temporarily move the wok off the

heat and the add the garlic and chil-

lies, then stir for about 10 seconds.

This is to prevent the garlic and chili

from burning. Then add the peppers

and onion, move the wok back to the

high heat. Add two pinches each of

salt and pepper and toss around for

another 30 seconds.

Next add the rice to the pan, crumbling any big sticky blocks with your

hands to ensure they’re all separate.

Toss the rice and the veggies well and keep stirring for another minute

or two so that the rice grains are properly coated with the oil. Then add the

sugar, white pepper, and fish or light soy sauce. Stir the mixture around again

for another minute. Then taste the rice to check saltiness. Adjust salt with ad-

ditional fish sauce.

Turn off the heat and add basil leaves and stir in. Add Sriracha to taste.

This is an easy dinner to modify, just add your favorite vegetables, meats

and herbs.

Crust:

1 packet fast-acting yeast

Pinch sugar

1 c. hot water

3-4 cups flour

toPPings:2 tbsp olive oil

2 ripe garden tomatoes

salt to taste

2-3 fresh mini-mozzarella balls- cut

into 3 pieces each

sprinkle fresh grated Parmesan

10 basil leaves (genovese, napoletano

or sweet Basil), cut into thin strips

with scissors

4 cups leftover Jasmine rice

2 tbsp minced garlic

2 fresh red chillies, finely chopped

2 cups red, green, and yellow peppers

mixed (small pieces)

1/2 cup onion (small pieces)

4 tbsp fish sauce or light soy sauce

1 tbsp white sugar

2 tsp black pepper

5 tbsp peanut oil

up to 2 cups siam Queen leaves, hand

sriracha sauce

L A Z Y M A R G H E R I T A P I Z Z A T H A I B A S I L f R I E d R I c EThe key to this pizza is not the ingredients as much as a pizza stone. Be

sure to preheat oven and stone to 450° before you start making the dough.

In a large bowl of a mixer, add 1

package yeast with pinch of sugar and a

cup of hot water, let sit until frothy. Be-

gin slowly adding flour, kneading with

the dough hook until a clean ball is

formed. You can also kneed this dough

by hand. Cover with a kitchen towel

and let dough rise in a warm, but not

hot location for one hour.

Prepare tomatoes by slicing place

them on a large plate and salting them.

Strain off liquids after one hour. This

reduces the likelihood of a soggy pizza.

After dough has risen 1 hour, cut

in half. Roll out half the dough on a

floured surface with a rolling pin to roughly the size of your stone. The

dough should be thin, but not too thin to pick up and move to the stone.

Open the oven and pull out the rack and stone, fold dough in half and

move to stone and spread it out. Add olive oil on top of the pizza, add pieces

of mozzarella and tomatoes. Bake for between 8-14 minutes until cheese be-

comes bubbly. Remove from oven and sprinkle Parmesan and basil on top.

Heat a wok or large frying pan till

the surface is almost smoking. Then

add the oil and spread it around until

it coats the surface evenly.

Temporarily move the wok off the

heat and the add the garlic and chil-

lies, then stir for about 10 seconds.

This is to prevent the garlic and chili

from burning. Then add the peppers

and onion, move the wok back to the

high heat. Add two pinches each of

salt and pepper and toss around for

another 30 seconds.

Next add the rice to the pan, crumbling any big sticky blocks with your

hands to ensure they’re all separate.

Toss the rice and the veggies well and keep stirring for another minute

or two so that the rice grains are properly coated with the oil. Then add the

sugar, white pepper, and fish or light soy sauce. Stir the mixture around again

for another minute. Then taste the rice to check saltiness. Adjust salt with ad-

ditional fish sauce.

Turn off the heat and add basil leaves and stir in. Add Sriracha to taste.

This is an easy dinner to modify, just add your favorite vegetables, meats

and herbs.

Crust:

1 packet fast-acting yeast

Pinch sugar

1 c. hot water

3-4 cups flour

toPPings:2 tbsp olive oil

2 ripe garden tomatoes

salt to taste

2-3 fresh mini-mozzarella balls- cut

into 3 pieces each

sprinkle fresh grated Parmesan

10 basil leaves (genovese, napoletano

or sweet Basil), cut into thin strips

with scissors

4 cups leftover Jasmine rice

2 tbsp minced garlic

2 fresh red chillies, finely chopped

2 cups red, green, and yellow peppers

mixed (small pieces)

1/2 cup onion (small pieces)

4 tbsp fish sauce or light soy sauce

1 tbsp white sugar

2 tsp black pepper

5 tbsp peanut oil

up to 2 cups siam Queen leaves, hand

sriracha sauce

N O T J u S T A N O T H E R P E S T O R E c I P E

Combine basil, nuts, diced shallot,

cheese, and vinegar in the bowl of a

food processor. Pulse to start breaking

up the mixture. Stream in olive oil as

food processor is running. Add enough

to loosen the mixture well, but don’t

let it get too soupy.

2 cups basil (use your favorite flavor)

2 oz honey roasted cashews

2 oz honey roasted almonds

1 small shallot, diced

¼ cup Parmesan cheese, grated

1 tsp dry rice wine vinegar

¼-1/2 cup of extra virgin olive oil

or extract

B A N A N A A N d B A S I LG R E E N S M O O T H I E

Submitted by Mike Lieberman

Blend in a high speed blender

and serve.

3-4 ripe bananas

6-8 basil leaves

1.5-2 cups of water

P u R P L E B A S I L v I N E G A RPush 4 or 5 stalks of clean, dry

Purple Basil (Red Rubin, Purple

Ruffles) in to a clean, dry bottle. Pour

white vinegar to cover herbs. Store in a cool dry place, you’ll know when it’s

done because the vinegar will take on the rich purple color. Use in dressings,

marinades and soups. Once opened, store in the refrigerator and use within a

month.

4–5 stalks purple basil

white vinegar

An essential ingredient in Italian cuisine

and other cultures, basil is healthy too. Just 2

tablespoons of this leafy green herb provides

more than a quarter of your daily needs for

vitamin K, as well as some vitamins A and C...

and all for 1 calorie!

Basil contains essential oils rich in pheno-

lic compounds, as well as flavonoids and other

polyphenols with important health benefits.

Research is showing that these natural com-

pounds may have antioxidant, anti-inflamma-

tory, and anti-cancer properties.

Although all basil has antioxidants, the

purple basils appear to have more than the

green cultivars, according to Rutgers University

research. Among those tested, ‘Dark Opal’ basil

scored the highest, with an antioxidant activity

level similar to red and black raspberries.

It’s just another reason to make pesto for

dinner tonight.

BASIL NUTRITION

“What herb symbolizes summer better than basil? We grow a pot of basil near our

backdoor to keep away the flies—and we pick from it often.”

—TERESA O’CONNOR

N O T J u S T A N O T H E R P E S T O R E c I P E

Combine basil, nuts, diced shallot,

cheese, and vinegar in the bowl of a

food processor. Pulse to start breaking

up the mixture. Stream in olive oil as

food processor is running. Add enough

to loosen the mixture well, but don’t

let it get too soupy.

2 cups basil (use your favorite flavor)

2 oz honey roasted cashews

2 oz honey roasted almonds

1 small shallot, diced

¼ cup Parmesan cheese, grated

1 tsp dry rice wine vinegar

¼-1/2 cup of extra virgin olive oil

or extract

B A N A N A A N d B A S I LG R E E N S M O O T H I E

Submitted by Mike Lieberman

Blend in a high speed blender

and serve.

3-4 ripe bananas

6-8 basil leaves

1.5-2 cups of water

P u R P L E B A S I L v I N E G A RPush 4 or 5 stalks of clean, dry

Purple Basil (Red Rubin, Purple

Ruffles) in to a clean, dry bottle. Pour

white vinegar to cover herbs. Store in a cool dry place, you’ll know when it’s

done because the vinegar will take on the rich purple color. Use in dressings,

marinades and soups. Once opened, store in the refrigerator and use within a

month.

4–5 stalks purple basil

white vinegar

An essential ingredient in Italian cuisine

and other cultures, basil is healthy too. Just 2

tablespoons of this leafy green herb provides

more than a quarter of your daily needs for

vitamin K, as well as some vitamins A and C...

and all for 1 calorie!

Basil contains essential oils rich in pheno-

lic compounds, as well as flavonoids and other

polyphenols with important health benefits.

Research is showing that these natural com-

pounds may have antioxidant, anti-inflamma-

tory, and anti-cancer properties.

Although all basil has antioxidants, the

purple basils appear to have more than the

green cultivars, according to Rutgers University

research. Among those tested, ‘Dark Opal’ basil

scored the highest, with an antioxidant activity

level similar to red and black raspberries.

It’s just another reason to make pesto for

dinner tonight.

BASIL NUTRITION

“What herb symbolizes summer better than basil? We grow a pot of basil near our

backdoor to keep away the flies—and we pick from it often.”

—TERESA O’CONNOR

Grocery Gardening

Documents

Transcript of Grocery Gardening