Grocery Store Discoveries: Unusual Garden Seed Sources

Do you only buy garden seed the traditional way, or do you look for seed you can sow in more unusual places...like the grocery isles, bulk bins, ethnic markets and feed stores?  If you only buy seeds the traditional way you're missing out.  Not only can you save money by looking elsewhere, but it can be a real adventure.  Beware though, it is a teensy bit addictive.

Clues on the packaging.

The other day I snatched up a great deal on an 8oz bag of Bob's Red Mill Natural Foods "Premium Poppy Seed" for $2.00 at a local liquidation market.  Yes you can find seeds there too.  Anyway, Bob's 8oz bags go for $3.39 each online, plus shipping.  Even at that price these seeds are a steal compared to buying the stuff in those little bottles for twice that price or seeds a single seed packet which would be at least that much if not more.  See, I told you it was a great deal.  And it ends up my bag of seed is about 1.5 cups worth which is a ton-o-seed but we love "poppy-seed-anything" around here so it won't go to waste.  If I told you my first thought when I spotted it was cooking I'd be lying though.  I snatched up these seeds mainly to see if they were viable seed I could plant.  Yes, that's right...I wanted to plant them. 

To find this out I would need to test the seed to see if it was alive, or in gardening terms "viable".  To do this I sprinkled a few seeds between two layers of moistened paper towel, then wrapped it in plastic wrap and stuck it on top of the freezer where it's nice a warm and waited a couple of days.

Sqweeee!  Look at 'em...they're sprouting!

This morning when I checked on of my little science project and found the seed was indeed viable (yippee!).   This is day three and there are better than 50% of them sprouted, with more on the way.  That means I can sow them and have my own crop beginning next summer.

Testing seed for freshness is also helpful if you are using them for cooking as the freshness seeds can effect their flavor, or as is the case with dry beans, determine whether we should even use them at all.  Dead dry beans do not absorb water and you can break a tooth on those puppies.  Other seeds used for oils can go rancid with age so if it doesn't sprout it could be dead which could also mean rancid and save you from ruining that lovely meal you are planning to use them in. Freshness dates are your only recourse with those.

So the general rule when it comes to viability is the lower percentage of seeds that germinate, the less fresh the seed is.  You can test any seed that has not been pasteurized with heat which would kill the germination.   Oh and one more thing...this is a great science project for the kiddos too. Get your kids hooked on this and you may find them scouring the stores for seeds to sow too.  I'm not trying to be an enabler or anything.

Poppy seeds are only one of the many types of seed you will discover that you can grow.  There are many dry (horticultural) beans, flax seed, wheat and other grains, chia (these are really yummy) and much more.    I wanted to start with Poppies because not only the seeds, but the pods for crafting and before that the beautiful flowers with soft grey/green foliage and I figured something in this mix of things might encourage you to give it a try.

Well, it seems I now have enough poppy seeds in that jar to sow a whole field of poppies so I guess I'll have to get busy and bake something.  Lavender lemon poppy seed bread or maybe some short bread cookies sound pretty good don't you think?.  Stay tuned, I'll be posting a recipe next.

Happy Gardening!


Copyright © 2013 by Patty Hicks
All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.

Lemon Swiss Chard With Elephant Garlic

Rhubarb Swiss Chard

Inspiration in the kitchen is a wonderful thing when it brings success and last night was a big success with some Swiss Chard.  So here's the latest recipe from my inspired kitchen.  

A good friend had given us a generous bag full of beautiful Swiss Chard that I had been using in salads this week.  But that bag was taking up too much room in the fridge so it was time to cook it up.  I had no idea how I was going to cook it but I just knew it would make the perfect side dish for the fish and potatoes I was planning for dinner.

Being someone who does more cooking by the seat of my pants than from recipes I blew off looking for a recipe and just began tossing things I had into the pan.  I had just finished prepping the fish for the oven and had some left over lemon zest on the cutting board that was making my mouth water so I decided to use it in the chard. 

The Elephant Garlic at harvest time

I have had elephant garlic sitting next to the stove for months, literally months, it is from last year's harvest, and because of my neglect it was almost jumping up and down on the counter like a child with it's hand raised saying "Pick me, pick me!"  Well it sort of was, but it was more likely the guilt of having not used it that was talking. 

By the way, is it just me or does anyone else have this happen; you get into the kitchen not knowing how you will prepare something and suddenly it is as if ingredients almost seem to speak to you, igniting inspiration to the point of being able to taste how things will turn out?  I swear that is exactly what it felt like was happening last night and the results were fabulous!  I absolutely loved how the fresh lemon zest gave this dish a really refreshing flavor.  The fact that the chard is much milder in flavor than spinach made it all the more perfect.

Lemon Swiss Chard with Elephant Garlic

You need enough Swiss Chard leaves with the midrib removed to fill a stock pot or dutch oven.

In the bottom of the pan place the following and heat to a simmer.
1/2 teaspoon fresh lemon zest (or half of the zest of a whole lemon)
1 cloves elephant garlic sliced thin
2 Tbsp white wine vinegar
1/2 cup water 

Next add the Swiss Chard...Sprinkle with kosher salt and fresh ground pepper to taste.   Keep in mind you can always add more later so don't put in too much.

Place the lid on the pot and cook on medium, turning every so often cooking until nicely wilted but still bright green.
You may want to have some vinegar to sprinkle on after it's dished up for those who like tangier greens like my hubby does but this on it's own is a simple and lovely dish.

This took maybe 10 minutes to cook including prep time.  Now that's what I call good food fast. 

ENJOY!


Copyright © 2013 by Patty Hicks
All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.

Enchilada Chicken Roll Ups

Enchilada Chicken Roll up filling

For some reason I haven't felt much like writing lately.  But I have felt like cooking and last night in the kitchen was amazing.  My brain just went straight to "inspired chef" mode as I opened the fridge, saw the cilantro and remembered the fragrance of spices in the pan from the last time I made enchilada sauce.  It's times like these that make cooking dinners at home really worth it for me as I rarely cook from recipes unless I am baking.

Before I share the recipe with you I want to note that because I don't cook from recipes I rarely measure things like salt and spices but rather season dishes to my taste and recommend that you give it a try too.  Feel free to do it with this recipe.  And don't feel bad if you don't like cilantro, just chuck it.  If you want more chili powder, go for it.  Taste as you go and have fun...but when you add that cinnamon get ready for a miracle in the pan.  Enjoy!

Mrs. Patty's Enchilada Chicken Roll Ups
(Makes 6)

6 large gordita style flour tortillas
1.5 lbs chicken breast strips (frozen so they juice better while cooking)
4 cups - shredded Romain lettuce
1 bunch cilantro - chopped
2 avocados - chopped fine
1 Tomato - diced
Salsa
2 Limes - Juice (half will be used for cooking and half for later
1 onion - thin sliced and chopped to 2" (approx)
1 Red bell pepper - thin sliced and cut to 2" pieces
1 clove garlic - crushed and fine chopped
Kosher salt - to taste
5 to 6 Tbsp Olive oil
1/2 tsp Mexican Oregano
1 Tbsp California Chili Powder
1 tsp Ground cumin
1/4 tsp ground cinnamon
1 tsp sugar, honey or other sweetener

Cut and chop the cilantro, lettuce, avocado, tomato and set aside.  Juice the limes and sprinkle some of the the juice over the lettuce and save half for cooking.  Prep all the remaining ingredients before cooking.

In a large heavy bottomed skillet (I used caste iron), drizzle 3 Tbsp olive oil, heating on medium high until oil begins to ripple but not smoke. Add the red bell pepper and onion. Saute until nicely caramelized and just tender. Remove from skillet and set aside.

In that same skillet drizzle 3 Tbsp olive oil and heat until again until the oil ripples and add in the 1 pound frozen chicken breast strips and saute until thawed and sprinkle with kosher salt. There should be a good amount of liquid from the chicken in the pan at this time.

Next toss in the garlic, the juice from the lime, cumin, 1/2 tsp dried, 1Tbsp California chili powder, "Mexican" oregano leaves. I rub the leaves of the Mexican oregano between my palms as I add them them to the skillet to help release fragrance and essential oils. Finally add the sugar ground cinnamon over top.

When I added the cinnamon to the pan last night it took me back it was such a wonderful aroma.  It made me exclaim "wow" it was so yummy.  How this happens with just this one spice added to the rest is a miracle to me...back to the recipe.

Once the spices and herbs are added stir everything together making sure their are not clumps of spices on the chicken pieces.  Continue to stir frequently, turning the meat so it is evenly coated with seasoning and continue to cook until the sauce thickens. Remove the skillet from heat and dice chicken.

Warm tortillas until soft in the microwave on a covered plate on high, about 3/4 to 1 minute for six 6 tortillas.

Place a handful of the chicken down the center of each warm tortilla. Next add a handful of sauteed onion and peppers, top this with lettuce, avocado, cilantro and just a little bit of your favorite salsa or fresh tomatoes if you like and a sprinkle of fresh lime juice to finish.

You can just roll it up tight or make it like a burrito if you want with the ends folded in to keep it tidy.


Enjoy!
~Patty~

Quince Adventures Continue

Today is one of those drippy gray days that begs for a good book and something warm to sip on.  However today I found that the last of the quince fruit was calling my name begging to be processed.  Oh the sacrifices we make for food.

Now I don't mind this sacrifice much except that I ended up with a really nice raw spot on my finger after I peeled back the skin off a blister I didn't realize I  had gotten from cutting up the first crockpot full of quince.  I told you it took some doing to cut them up and this proves it.  Makes me wanna wear gloves next year.  Enough whining.  Where was I?

So the sauce turned out yummy.  I found that a crammed full crock pot needs at least 3 cups of sugar to get it to a good sweetness.  This sauce is so yummy and rich with just the right tartness that I could eat it every day and never get tired of it.  We don't like sugary sweet stuff in our house much and I just adore the juxtaposition of flavors so this sauce is my favorite hands down.  Sweet and tart, smooth, yet a bit of texture and the color is gorgeous.  I think it would be amazing made into a quick pan chutney type sauce with bits of sauteed onion, mustard seed, raisins, some spice, a splash of vinegar, some brown sugar and fresh lemon zest...oh and a dash of fresh ground black pepper.  (It must be the cooler cloudy weather today...I am so inspired to cook!)

I discovered that the longer you cook the fruit the rosier they become in color.  The bowl on the right was cooked for about 45 minutes on the stove.  The bowl on the left is the crock pot version which was simmered for a few hours.

(This looks a bit more orange than it really is.)

 The first crock pot full made 10 pints plus 5 cups of beautiful rosy juice that I can make into jelly or glaze or maybe gelato.  It has such a wonderfully rich yet refreshing flavor I think it would make delightful gelato.  (I promise I'll post what happens if I do.)

Food mill and a glass of Quince juice (watered down a bit)

Getting the cooked fruit to sauce is easy using one of the hand crank type food mills.  My German sensibilities make me a real stickler for getting as much as possible without waste so I take my time and have very little that doesn't end up in the sauce.  The peels actually grind right up being much more tender than apple peel.  Because this fruit does not cook down like apples do I do not use the core of the fruit...I may have to figure out how to remedy this loss...maybe for jelly or something where the pectin from around the seeds can be taken advantage of.  I'm sure there has got to be a lot of pectin in the seed cavity of the core too as those little seeds are loaded with it.  Another idea for another year I suppose.

As I'm cutting beautiful fruit with their pristine light yellow exteriors and sliced it open and found these brown spots (oh no!!!) Having no idea what makes these brown spots I decided to just toss the affected fruit unless the spots were easy to cut out.  I just hate when this happens.  Its so disappointing.

Gotta find out what this is all about.

I guess part of my disappointment is I always have secretly wanted this tree to somehow magically remain relatively pest and disease free.  Looks like that is not going to happen without a little help from the gardener (me) but it still is pretty care free so I'm happy.  Back to the sauce.

All boxed up ready to freeze

Freezing is my preferred method of storing this sauce and I have found it a good idea to mark the top and sides of the containers and pay attention that the labels are facing out so I can see them easily when needed.

Here's a little historical note I found while looking for why the fruit turns rosy when cooked.  (thanks to Wikipedia for the factoid)
"Marmalade" originally meant a quince jam, which originates from the Portuguese word for the fruit.  Quince is native to from the Middle East, Ukraine, southern Europe to China.

Copyright © 2010 by Patty Hicks

All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.