Eat Veggies, save the planet


Freezing Rhubarb
May 29, 2009, 2:07 pm
Filed under: canning and freezing

My rhubarb is gone! In Texas it is an anuual and the heat has taken it out.

but lucky for me I froze some before it wilted and disappeared

Some I froze by just cutting in one inch chunks and putting in quart freezer bags. This works according to the books. I guess there are no enzymes to destroy>

Here is how I froze the rest.

  1. Wash rhubarb after removing poisonous leaves.
  2. Cut in 1 inch chunks.
  3. Put 4 cups of rhubarb, 1/8 cup water and 2 TBSP of sugar in a small saucepan.
  4. Bring to a boil.
  5. Lower heatand simmer for 2 minutes.
  6. Put in 1 qt freezer container without lid and cool in freezer
  7. Put on lid when cooled down a bit and freeze.
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Early Bulam Squash
May 22, 2009, 1:48 am
Filed under: gardening

My gardening friend Jerry gave me a Early Bulam squash plant. It is a summer squash and is quite prolific. I think it is Korean.

Nicknamed avocado squash because of its appearance, this squash hybrid produces oval fruit with thin, light green skin and white flesh that is similar to that of zucchini.

Ripe fruits measure about 4” in diameter and 5” or 6” in length. Fruits weigh approximately 400 grams. The Cucurbita moschata vine-type plant is a vigorous grower.

I got most of  this information form the Kitazawa seed catalogue



Pico de Gallo
May 7, 2009, 11:27 pm
Filed under: recipes

Prepared hot sauce can be pricey so I make my own. I make a pico de gallo with canned tomatoes because in Austin the cilantro is harvested in the winter and the tomatoes in the summer. When I make this for my husband I use 4 cloves of garlic and omit the jalapeno as he doesn’t like hot. Some of the jalapenos in the store are NOT HOT these days so sometimes I use a serrano or other pepper.

I can make this in about 5 minutes when I use my pampered chef chopper.

  • 4 cups of canned tomatoes from last summer
  • 1/2 onion
  • 2 cloves of garlic
  • juice of 1 lime(or lemon) about 1/4 cup
  • salt to taste( 1/4 tsp)
  • 1 bunch of cilantro
  • jalapeno
  1. Chop cilantro including stems to make about 1 cup
  2. Chop tomatoes coarsely.
  3. Chop onion, jalapeno and garlic.
  4. Combine garlic, onion, cilantro, jalapeno and tomatoes.
  5. Add salt and lime juice
  6. Let sit for at least 30 mintes to combine flavors.