The Hedgewitch Cooks

My kind of garden

If you are using row crops, there is no reason the rows need to be linear, you can design a non linear garden. Cane wigwam will support pole beans, onions and vegetables are growing in circular plantings. 

Note the boxwood hedge skirting a larger hedge with some topiary in this garden.

Image and text from Old Moss Woman's Secret Garden.

I Heart Dr. Vandana Shiva

Dr. Shiva's website is here.

Women's History Month

Garlic, the stinking rose

Anyone who knows me will tell you that I love - LOVE - garlic!  I don't think I know how to cook a main meal without it.  If using a recipe for the first time and it calls for garlic, I always - ALWAYS - increase the amount.

My friends who live in Sonoma, California grow garlic and created this poster, which is now available on Amazon.  You can find the link to it here and here. They always send me a box of their homegrown stuff once a year and it is simply divine!  I think the poster image would make a fabulous apron, ceramic tile trivet or a nice linen tea towel.  I hope they expand their offerings!

On my old blog, I have some recipes and information about garlic (and other food stuff).  You can find it here.

Yes, indeedy - I heart garlic!

Stuffed red peppers

So, I had a couple of red peppers that needed to be used.  I went through a few recipes in google land, found one that I liked somewhat and tweaked it.  Here's what I came up with and it was good!

1/4 C olive oil
2 or 3 small shallots, chopped
4 cloves of garlic, minced  (I inevitably use more!)
1 ripe tomato finely chopped(I didn't have one, so used a couple of canned San Marzano tomatoes)
3/4 C Italian breadcrumbs
1/4 C frozen spinach, thawed and squeezed dry (I probably used more as I eyeballed it)
1/4 tsp. Kosher salt
1/4 tsp. ground black pepper
2 red bell peppers, split lengthwise and cleaned
Grated Reggiano Parmesan cheese

I added the following which were not in the original recipe and I didn't measure them - pine nuts, dried oregano, fennel seed and some crushed red pepper flakes.

Method:

Preheat oven to 400 F
Coat 8" pan with olive oil or a cooking spray  (I used an enameled cast iron oval pot)

In skillet, heat oil.  Add shallot and saute until translucent; add garlic and stir for 30 seconds.  Remove from heat and add spinach, tomatoes, breadcrumbs, salt, pepper, oregano, fennel seeds and pine nuts.  Mix thoroughly.

Fill peppers with mixture, top with cheese and drizzle a little olive oil on top.

Put them into the baking dish and add 1/4 cup of chicken stock or water.  (I used a combination of both - I rinsed out the can from the tomatoes and used that water)

Cover with heavy foil and bake for 20 minutes.

Remove foil and cook for 5 -7 minutes longer or until peppers are tender.  I baked mine for 10 minutes.

Eat hot and enjoy.

I ate a whole pepper for dinner last night - so I think one entire pepper is good for a main course and 1/2 the pepper good for a side dish.

If you do use the recipe, please link back to me - thanks!

The picture was taken this afternoon - it's the remaining cold pepper from the fridge.  I ate the other one cold for lunch today - it was good, but they're better hot.

Natural Beauty

This was my herb garden several years ago.

Someone threw out a bookcase

which I immediate grabbed

seeing its potential as

 a splendid container garden.

I am looking forward to

planting another garden this year.


I bought my first herb already.

Lemon Thyme.

She sits in the sunny window

dreaming of warm weather

and having her roots

sink deeply

in the Earth.


I have some other herbs

from last year that will return

in the warmer weather.

Thyme, Greek oregano, sage, several mints.

I'm amazed that the rosemary

is still standing and is still green.

Maybe she'll actually make it through this cold snap?

Let's hope!

Last Winter was so mild, she thrived.

Kiwi pops

Perfect for the hot, humid days of New Jersey!   

I must be longing for warmer weather...

Playing with food

(Image from here)

Triple Berry Crisps

Triple Berry Crisps from Tartelette

Makes enough for 6

Filling:

2 cups blueberries

1 cup blackberries

1 cup raspberries

2 tablespoons cornstarch

2 tablespoons packed brown sugar

1/4 cup orange juice

1 tablespoon chopped crystallized ginger

1 tablespoon finely grated lemon rind

Cooking spray      

Streusel Topping:

1/2 cup all-purpose flour (or same amount in millet flour or brown rice flour)

1/2 cup packed brown sugar

¼ teaspoon salt

2 1/2 tablespoons chilled unsalted butter, cut into small pieces

1/3 cup ground almonds

Prepare the streusel topping:
Place flour, brown sugar, and salt in a food processor and pulse just to combine.

Add chilled butter and pulse a few times until mixture resembles coarse meal.

Add the almonds and pulse a couple of time. Sprinkle over berry filling; bake according to recipe above. (you can do this step completely by hand if desired)

Prepare the filling:

Preheat oven to 350° and position a rack in the middle.

I a medium bowl, combine blueberries and next 7 ingredients (blueberries through lemon rind).

Spoon 1/2 cup filling into ramekins or small skillets coated with cooking spray. Top each with the streusel.

Place ramekins on a baking sheet and bake for 20-25 minutes. Serve warm or at room temp.

You can also bake this crisp in a 13x9-inch baking dish (add about 5 to 10 minutes baking time)

A tourist's guide to Pizza in San Francisco

Yes, it's different from pizza on the East Coast, but it is just as delicious!  

Click here to view some images of scrumptiousness!

Article here.

My kind of Advent calendar

(Image from here)

An Advent Calendar that will actually help get you through the madness of the holidays!

Natural Beauty

(Image from here)

Leftover pumpkin? Here's an idea!

(Image from here)

Go read - 2 minute pumpkin caramel cake in a mug!  If  you have baked a pumpkin and don't know what to do with the leftover pumpkin puree after that T-Day pie, this may solve that problem!

And if you haven't ever made your own puree, the photo link has a great article.  You can wrap the puree in individual plastic packages and freeze for use later in the deep Winter season!

This disturbs me...

(Image and text from here)

Why not just boycott the parent company brands? Those of us who support organics rarely buy products like Diet Pepsi or Kellogg’s Genetically-Modified-Sugar-Coated Frosted Flakes. The only way to pressure Big Food is to boycott the brands w

e actually buy. Brands like Kashi, Naked Juice, Horizon, Silk, Honest Tea and yes, even Ben & Jerry’s.

Let’s be clear. These Big Food companies are gobbling up organic brands to make money and to greenwash the fact that industrial agriculture, factory farms, and their so-called "conventional" brands are undermining public health and destroying the environment and climate stability. They recognize the huge profit potential in the fast-growing organic and natural markets. They want our business. If we stop buying their organic and so-called "natural" brands, they know there’s a good chance we’ll find alternative brands. We might never look back.

Read more about the boycott here, where you can "Take Action" with a prepared letter to the parent companies.

(Recipe and picture from here)

Cauliflower Mascarpone Gratin

• 1 head cauliflower, separated into florets
• 1 tablespoon softened butter
• 1 8-ounce container mascarpone cheese
• 1 ½ cups heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh sage
• 1 garlic clove, finely chopped
• ½ teaspoon salt
• Freshly grated black pepper

Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain.

Heat oven to 375 degrees. Coat a 7 x 11 gratin dish with butter; arrange cauliflower in dish.

Stir together Mascarpone, cream, ¼ cup Parmesan,sage, garlic, salt and black pepper to taste until smooth; pour over cauliflower. Sprinkle top with remaining Parmesan.

Bake 30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes, loosely covered, before serving.

Serves 4 - 6

Sweet potato souffles

Sweet Potato Souffles 

Ingredients

• 1 cup milk
• 1 Tb. pumpkin pie spice
• 1/4 cup all-purpose flour
• 1 1/2 tsp. salt
• 2 baked and peeled sweet potatoes
• 4 egg yolks
• 8 egg whites
• 1/3 cup sugar
• 2 tsp. corn starch
• Powdered sugar for dusting

Instructions

1. Prepare ahead: Baked two average-side sweet potatoes at 400 degrees F, for 45 minutes–or until soft. Cool completely. (I usually do this earlier in the week so I can make the souffles quickly when I’m ready.)
2. Preheat the oven to 400 degrees F and move the top rack down to the center. Butter and sugar 6 – 8 oz. ramekins and set them on a cookie sheet.
3. Place the milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh in the blender. Blend on high until completely smooth. Then pour the mixture into a bowl.
4. Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar and corn starch in the blender. Blend on a low setting until very frothy. (The egg white will not whip into a meringue because they will not get enough air in the blender, but “very frothy” will do the trick!)
5. Pour the frothy egg whites over the sweet potato mixture and fold in.
6. Pour the mixture evenly into the prepared ramekins and bake for approximately 25-30 minutes, until they rise high above the ramekins.
7. Remove from the oven, dust with powdered sugar and serve immediately.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

Note:  she is using a professional grade Blendtec - not sure how a regular blender will fare.  

Green bean mushroom tart with Blue Cheese

Green Bean Mushroom Tart with Blue Cheese

Posted By Sommer On November 8, 2012 @ 5:00 am

Summary: A Savory Tart that takes the place of old green bean casserole.

Ingredients

• 1 sheet of thawed puff pastry
• 1 egg
• 3/4 lb. thin green beans, trimmed
• 3 Tb. butter, divided
• 8 oz. crimini mushrooms, sliced thin
• 1 clove garlic, minced
• 4 sprigs fresh thyme
• 2 shallots, peeled and sliced thin
• 2 oz. crumbled blue cheese
• Salt and pepper

Instructions

1. Preheat the oven to 425 degrees F. Line a cookie sheet with parchment paper and set aside.
2. Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
3. Melt 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from skillet and pull out the thyme sprigs.
4. Add the remaining butter to the skillet with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes.
5. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the cookie sheet. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
6. On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
7. Bake for 15-20 minutes until the edges are golden.
8. Serve warm or room temperature.

Preparation time: 10 minute(s)
Cooking time: 38 minute(s)

Number of servings (yield): 8

Article (and photo) printed from A Spicy Perspective: http://aspicyperspective.com

URL to article: http://aspicyperspective.com/2012/11/savory-tart-green-bean-mushroom-tart.html

Gingerbread Puddings with Candied Apples

Ingredients

CANDIED APPLE GARNISH

• 8 cups unsweetened apple cider or apple juice
• 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups)
• 3/4 cup (packed) golden brown sugar

GINGERBREAD

• 1 3/4 cups all purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon finely ground black pepper
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup (packed) golden brown sugar
• 1 large egg
• 3/4 cup mild-flavored (light) molasses
• 1/2 cup boiling water

PUDDINGS

• 3 cups whole milk
• 2 4-inch-long pieces fresh ginger (about 4 ounces), peeled, thickly sliced
• 1 tablespoon whole black peppercorns
• 4 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• Pinch of salt
• Ice cream or crème fraîche

Preparation

CANDIED APPLE GARNISH

• Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

GINGERBREAD

• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
• Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.

PUDDINGS

• Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
• Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
• Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
• Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.
  
  
  
  
  Recipe from Bon Appetit and can be found here.  BA also has a FB page.

Skin care naturally

(Image and text from here)