Friday, June 5, 2009

Hooray for Farm Shares!

While this entry is not about canning, it IS about cooking, and anticipation of canning! As I mentioned in my previous post, my sister-in-law and I are splitting a farm share. This our first year and we didn't really know what to expect. Yesterday we met at the farm and picked up our first share: 1 head of lettuce (which she kept), 9 bunches of bok choi, a bunch of HUGE radishes and a bunch of scallions (all of which we split). Since it wasn't really enough to preserve in any way, but it was enough to make a very fresh dinner, I set to work finding a recipe or something.

I pulled Everything You Want to Know About Chinese Cooking off the shelf. I have had this book since college, but it's so labor intensive I haven't made anything since the Velvet Chicken attempt (VERY yummy, took ALL day - really). Thumbing through it I found a recipe for braised oysters with scallions and ginger. I decided I could add the bok choi to this and come up with a single dish. It was a little labor intensive but not nearly as bad as the 4-6 hour prep time recipes! And, even better, it cooked up in about 5 minutes. All the bok choi and scallions used up in one meal (I ate the radishes as I'm the only one in the house who likes them) and no leftovers!

3 comments:

  1. hi donna--i just came across your blog while reseaching canning tools. i run kitchenarts.biz (the store kitchenarts in boston) and have had a bunch of customer questions recently. i'm putting together an order of canning supplies and i'd love to know your short list of canning tools--what works, what doesn't. i know it's pretty basic, but any tips you have i'd appreciate! seems like canning (and food preservation in general) is a hot topic these days.

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  2. Hi Donna, I have a question for you if you don't mind (I've googled for the answer to no avail). I see you have made the Ball company's recipe for Strawberry Lemonade Concentrate. I was wondering if you could tell me what your actual yield was. I know the recipe calls for 6 cups hulled strawberries, 4 cups lemon juice, and 4 cups sugar, and it claims that yields 7 pints (i.e. 14 cups), but I don't see how that it is possible. Once the strawberries are pureed the amount should be quite a bit smaller than 6 cups, and 4 cups liquid plus four cups sugar do not equal 8 cups stuff.
    I made the recipe myself, cutting it down by a quarter (I ran out of lemons), so I used 4.5 cups strawberries, 3 cups lemon juice, and 3 cups sugar, and my yield was not quite 3 pints. I just want to make sure I did not screw up somehow. If you like, you can email me at janalynmarie at mac dot com.

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  3. Good question - I'm about to make more today so I'll have a more definitive answer. But as I recall, I ended up with 4 quarts of the concentrate and I'm pretty sure I made 2 batches. So, really, 2 quarts per batch. I'll post a blog entry today about the strawberries and be able to give you more input soon!

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