Seed to Table Series-Peppercorn

Welcome to the final installment of our Summer Series,

Seed to Table.

Every Friday, we have explored a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series has inspired you.

We begin with planting from seed or seedling,

and end up with a scratch recipe. 
Thank you for all of the lovely comments we've received
about this series.

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source

Peppercorn seeds can be soaked overnight to soften the seed coat
and can be sown 1/4-1/2 inch into the soil.
Peppercorn germination can be slow, up to 30 days,
and it prefers warmer temperatures, 
between 75 and 85 degrees.
In more southern climates, this unique plant enjoys full sun with some shade during the day.
In more northern states, it can be grown in a greenhouse
or as a houseplant. 
It requires misting, but not much watering
and doesn't like wet feet.
When temperatures reach 65 degrees, 
it will slow its growth rate, and could be placed inside on a sunny window sill.

Blooms begin in late summer with peppercorns forming in December or January.
This slow growing perennial vine can reach heights of 15 feet tall,
and may take anywhere from 1 to 2 years from planting to production.

From "Off the Grid News"-
"Peppercorns form in clusters of fruit that slowly ripen from green to red.
Once harvested, the red peppercorns are separated and dried, 
either in the sun or in a food dryer for about three days. 
The process is complete when the peppercorns are blackened and fully dry. 
At this point, they can be ground as black pepper."

At Faye and Lynn's farm, we have them in small pots
and they are climbing trellises for support.
They have enjoyed a shady spot during the summer,
but may be moved to a sunnier location as fall is ushered in.
What a gas to grow your own table pepper!

We featured these delicious crackers a while back.
Here's the original post.



Parmesan Crackers
Ina Garten
1 stick unsalted butter, room temperature
1 C grated Parmesan cheese
1 t thyme
1/4 t sea salt
1/4 t fresh ground pepper
1 1/2 C unbleached flour
1 t water (if needed)

Cream butter with cheese and herbs.
Add flour to mixture, 
including water if needed to pull dough together.
Roll into a 9" log, cover with waxed paper
and refrigerate at least 30 minutes.
Cut into 1/2 inch slices,
and place on a parchment-lined cookie sheet.
Bake at 350 degrees for 22 minutes.
Enjoy!

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary 
Pineapple

Lemongrass
Leek 
Parsley
Avocado 
Pigeon Peas

Seed to Table Series-Pigeon Peas

Patriot Day 2015
"This nation will remain the land of the free
only so long as it is the home of the brave." 
Elmer Davis

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Welcome to our Summer Series,

Seed to Table.

Every Friday, we'll explore a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series inspires you.

We'll begin with planting from seed or seedling,

and end up with a scratch recipe. 

************

These pigeon peas were gifted to me by someone coming to pick up plants
at one of our giveaways.

Although new to me, 
Sister, having been born in Trinidad,
was quite familiar with them.
They are a staple of the Caribbean diet.

The seeds were planted here in one of our newly established veggie beds in April.
We used direct sowing in our application, 
but this crop also does well in containers. 
We sowed them about an inch deep in our custom soil mix.
It took about a week for the first seedling to emerge. 

It hasn't stopped growing yet.
This West Indian treasure can be grown in zones 9-15
and can soar to 10 feet tall and live for five years.
It thrives in partial or full sun and can tolerate some frost.
In colder climates, it may be grown as an annual. One of the benefits of including this crop in the garden
is that it fixes nitrogen, as do black-eyed peas.

Here's what it looks like this week.
It's been a no-care plant,
making do with minimal watering and thus far, no fertilizing.
This beauty is a great attractor for pollinators
and can be used as a living trellis for other crops.

Last weekend, I noticed these flowers popping up.
That must mean that peas are on their way.
We'll be checking on them daily,
so that we can note the evolution of the plant's cycle.

source

Pigeon peas can be eaten fresh while still green off the crop,
much as snap or English peas.
Once dried, they must be cooked before eating.
Like any legume, it's best to soak them overnight,
or for at least 6 hours, to make them more digestible.
After soaking, drain the water and cook for 1-1 1/2 hours
with plenty of fresh water and a couple of bay leaves.
These can be used right away, or kept in the freezer for future menu ideas.
These versatile legumes can be used to make dal, 
sprouted for extra nutrition, or ground into a meal. 



Rice with Pigeon Peas

2 C cooked peas
2 1/2 C basmati rice
3 cloves garlic
1 C red or yellow bell pepper
1/2 onion
4 C water
2 T parsley
2 t seasoned salt

Saute garlic, peppers, onion and parsley until tender.
Add peas and seasoned salt to mixture, then add rice.
Add only enough water to cover rice.
Cook over medium heat until water is evaporated.
Enjoy!

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary 
Pineapple

Lemongrass
Leek 
Parsley
Avocado



 


 

Seed to Table Series-Parsley

Welcome to our Summer Series,

Seed to Table.

Every Friday, we'll explore a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, already looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series inspires you.

We'll begin with planting from seed or seedling,

and end up with a scratch recipe.  

************

Late summer/early fall is the perfect time to plant parsley.
It enjoys the abundant sunshine
without the extremes in heat and humidity.



This crop is easy to direct sow,
whether it is grown in containers or in the ground.
It also transplants well,
so getting a good many started indoors will ensure you have all you can use.
This member of the carrot family
is rich in Vitamins A, C, K, folic acid and potassium.
The flat-leafed Italian variety has been used medicinally through the years
as a digestive aid and antispasmodic.



Seeds can be planted 1/4 inch deep and once established,
 enjoy a bit of room to grow, about a foot apart. 
By the second year, it may grow to upwards of 3 feet.
Here they are grown in containers.




 After reaching maturity in anywhere from 60-80 days,
the sprigs can be cut at the base of the plant.
The fragrance is intoxicating!
This taste of freshness can be added to everything
from breads, to eggs, to soups and salads.
The plants will continue to produce for years,
and can be kept indoors if winters are extremely harsh.




An added bonus of growing this plant
is the ability to host a variety of caterpillars in the warmer months.
Not to worry, these aren't the kind that eat your vegetable crops.
The black swallowtail makes its home on parsley,
where it remains throughout its life cylce.
The butterfly lays its eggs there,
and the caterpillars come out and eat away!

 

Within a couple of weeks, they enclose themselves
in a chrysalis, where they remain from 10-14 days.




They emerge from their sleep, 
transformed into this amazing creature.
Eggs are laid and the whole cycle starts all over.
We've been sure to have enough parsley plants
so that we are graced with many of these fantastic critters.
That way, there's some for them and us!

Here's one way we savor the parsley
that the caterpillars haven't gotten to!


 

Jacque's Ragout of White Beans

1 lb.  white beans

1 1/2 t salt

1 T olive oil

1 1/2 C chopped onion

5 sliced garlic cloves

2 t minced thyme

2 T chopped parsley 

In a large pot, combine beans with 6 C cold water and salt. 

Bring to a boil and simmer gently partially covered.

After 1 hour, check beans for tenderness.

While beans are simmering, sautee onions

and garlic in olive oil

with thyme and parsley for 10 minutes.

Add onion mixture to beans and cook 10 minutes more.

To thicken, puree 1 C of beans with hand blender

or in a blender or food processor.

Add more salt to taste, if needed.

Makes 4-6 servings.

Enjoy!

 

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary 
Pineapple

Lemongrass
Leek

Vegan Almond Pesto

With a recent bout of sinus issues,
I took myself off of dairy,
just to see if it would help.
But...I'd been craving pesto and had plenty of basil in the garden.
Conventional pesto is made 
with pine nuts and parmesan cheese. 
We savor it on pasta, polenta, rice
and as a sandwich or pizza spread.
It can be made with a variety of ingredients,
so don't limit yourself to using traditional elements.
 This was a breeze to concoct
and I used what I had on hand.
It gets better with age
and keeps in the fridge for up to 2 weeks.

Vegan Almond Pesto
1/2 C raw almonds
1/4 C basil
1/4 C parsley
1 garlic clove
1/2 t sea salt
1/2-3/4 C olive oil 

Place all ingredients except olive oil 
in a blender or food processor.
Blend until thoroughly combined.
Add olive oil by drizzling it slowly into mixture
until all ingredients are happy and mingling.
Enjoy!

 

Seed to Table Series-Pineapple

Welcome to our Summer Series,

Seed to Table.

Every Friday, we'll explore a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, already looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series inspires you.

We'll begin with planting from seed or seedling,

and end up with a scratch recipe. 

************

Pineapples are one of the easiest plants to grow.
Even in cooler climates,
these crops can be grown without much fuss.
They are virtually maintanence-free after the initial planting.
They have a dramatic presence in the garden and get quite large.
Given space to grow, adequate water and lots of sunshine,
they will thrive for years to come.




Here's how to get started with this luscious fruit.

The top of a pineapple was simply lopped off
and air dried for a few days.
If you don't have your own to use,
purchase one from the grocery store.
We buy only the "gold" variety,
and organic if we can find it.
The entire crown gets planted under the soil,
so that the spiky leaves are reaching for the sky.



It takes two years before the first fruit will appear.
It's nothing short of a miracle
when you notice this protuberance peeking out of the top of the plant.
You know you're on the right track.




It grows pretty quickly, depending on how much water it gets.
It transforms from a brown porcupine-like creature
with bright pink or purple flowers...

to a green egg-shaped orb.
The fruit grows up right out of the center stalk.
When it gets to be a golden orange color,
it's ready for harvest.
Simply twist it until it comes off in your hands.
The plant will continue to produce fruit for years.


 

If you've never had home-grown,
you'll think you've died and gone to heaven.
There is nothing that tastes quite so pure.
It doesn't last long around our place.
Fresh pineapple tastes as sweet as candy,
without the guilt.
The best part is that once you've eaten the fruit,
you've got another top to plant!
The bounty just keeps on a-comin'!



If you can keep yourself from devouring every morsel as soon as you pick it,
you might want to try it grilled.
Here's a simple Ina Garten recipe that looks mighty good!
(What does she make that doesn't?)

Grilled Pineapple
Ina Garten

1 large ripe golden pineapple, peeled, 

cored and cut into 8 to 10 wedges
Good olive oil
1/4 cup honey

Prepare a charcoal grill with a single layer of hot coals. 

You can also use a grill pan on the stove top.

Brush the pineapple wedges lightly with the oil 

and place them on the grill. 

Cook for 6 to 8 minutes per side until lightly colored. 

Remove to a serving plate and drizzle with honey.
Enjoy!

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary