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-Avocado

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. 

Avocados are one of the healthiest foods on the planet.

This fruit, (actually a berry), 

is loaded with potassium and other minerals,

and high in fiber.

It is considered one of the most beneficial food sources 

to maintain a healthy heart.

To grow this nutritional powerhouse,

remove the pit from an avocado and place in a jar.

The water should be in contact with the bottom of the pit,

to encourage root development.

We suspended ours using straws,

but you could use toothpicks, nails or whatever you have on hand.

Place the container outdoors or in a sunny windowsill.

The rooting process takes anywhere from 10 to 21 days.

Once the roots are filling up the jar,

the pit can be potted up into a container.

This tree is about a year and a half old.

In the spring, it can be transplanted into the ground.
This sun-lover will thrive during the warmer seasons
if planted in full sun.
While this plant is usually found in the southernmost regions of our nation,
newer varieties are being developed to grow throughout the country in zones 8-10. 
Fertilizing can be done with a 6-6-6 solution
several times a year.

Avocados don't enjoy freezes.
This is a tree that was damaged a few years ago
when we had a big freeze.
It did recover.

This is one of the trees we started by seed almost 5 years ago.
They can get upwards of 30 feet tall,
depending on the variety.
There are dwarf varieties that get only 10 feet tall
and can be kept in large containers year-round.

Avocados are a favorite in salads and as a sandwich filler

and can be used to make the most delicious guacamole.

The texture is creamy and it will absorb whatever flavors added to it.

It's a versatile and nutritious addition to any diet.

I bet you wouldn't think to use it for dessert!

Check out this easy and luscious recipe!

Dairy-Free Chocolate Pudding

3 avocados (or 1 large)

4-6 T dark cocoa powder

1/4 C honey

1 t vanilla

1/2 t salt

Add all ingredients to food processor.

Mix until smooth.

Refrigerate up to 2 hours before serving.

Makes 4 servings.

Enjoy!

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

Lemongrass
Leek 

Parsley

Mostly Homemade Mondays

Seed to Table Series-Lemongrass

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. 

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

I acquired lemongrass from my farmer friends, Faye and Lynn.
I wasn't sold on it at first, 
but having enjoyed this stunner for many months,
I can say that it's now a favorite.

Lemongrass seeds require heat and humidity to germinate,
taking anywhere from 10 to 20 days.
Patience pays off here. 
They can be started indoors in early spring,
before transplanting outside when the weather heats up.
These also do well in containers.
Seeds are pressed into the surface of soil and covered lightly with peat moss.
This plant likes its space, so planting 36 - 48 inches is ideal.
Give them room to grow and savor their graceful elegance in the garden.

The plants are easily divided to create new clusters. 
Simply dig up and separate, as is done with bulbs.
It makes it so easy to share with friends and neighbors.

This perennial grass is used, fresh or dried, as a culinary herb.
It also has medicinal uses for digestive problems,
skin irritations or fever.
It's even been claimed to keep mosquitoes away!  
I think I'll try that this weekend.

Originating in the Philippines and South East Asia,
this beauty scales heights of up to 5 feet or more.
Lemongrass is a great addition anywhere in the garden
that needs a bit of vertical drama.
It's an absolute delight to grow! 

For use in cooking,
simply snip the reeds at the base.
This is where the essence of lemon resides.
This resilliant plant will respond by shooting right back up.

For savory dishes, the stalks can be finely diced,
making sure to peel off the outer leaves.
These willowy reeds tend to be a bit fibrous,
so many times it is used to simply flavor a dish,
and then they are removed.

Rolling or pounding the lemongrass stalks
releases the natural oils and flavors.
The aroma is intoxicating!

We used it to flavor sun tea with a hint of lemon.
 It's the easiest way to create a refreshing drink
during these dog days of summer.
Let the sun do the work and enjoy the benefits!
Lemongrass will forever be a staple in our garden.

Lemongrass Sun Tea
1 quart water
3-6 tea bags (any flavor)
6 stalks lemongrass
sweetener of choice (we like local honey)

Add water and tea bags to large glass jar or pitcher.
Cut lemongrass leaves off,
leaving only the thick stalk ends.
Use a rolling pin (or a frying pan)
to smash the ends of the lemongrass.
Add stalks to jar.
Place in a sunny location for 4-8 hours.
Remove stalks and tea bags.
Add sweetener of choice (or not).
Enjoy!

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

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!