Backyard Bounty; Black Raspberries

 Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard.  I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results.  The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun. 

I noted that the berries were very characteristic of what I know to be blackberries, our yard has two types, tasty and fresh, though not enough to 'stick in your eye', as the elders would say, only fit for a nice little bite of sunshine, while stirring around with yard chores, not even a bowlful.  Even still, we do have more blackberry vines on the outskirts of the thicket in our field.  I also have a neighborhood friend that once brought me a gallon bucket full! This was 2 summers ago.  He tells me that it's looking good for another good harvest and is keeping me in mind, fingers crossed.  I'm  already making plans for a delicious Blackberry Cobbler, scones and jam.  

The Black Raspberry looks very much like a blackberry at first glance, but if you pay attention to some of its characteristics, you will see the differences.  Leaf cluster and berry arrangement are two of them.  I found a spectacular article on a site while doing positive identification research that breaks these properties down in a way that really opened my eyes and was very comprehensive as well as informative, just scan this QR code for the full article!  

If you can't scan the code, simply follow this link to discover whether your 'blackberry' vines are actually black raspberries!  Identifythatplant.com .  The author does a fantastic job of helping you identify the treasures that could be hiding in plain sight, in your own backyard or even a walking trail, meadow or nearby field.  Organic Raspberries fetch a pretty penny in the supermarket, around $6 a pint, so why not do a little foraging and save on your fresh fruit budget.

Black Raspberries, also known as thimble-berries and black caps, not to be confused with the Death Caps, which are a species of poisonous mushroom, are a powerhouse of wonderment.  Not only to they provide essential Vitamins C,E and K (which is usually more prominent in leafy greens) but also cancer thwarting antioxidants, polyphenols, fiber and anthocyanins.  Anthocyanins are responsible for the red color in fruits and veggies, the deeper the color, the more it has.  Black Raspberries are even better for you than the red variety, boasting hyper positive digestive and heart health properties.  Additionally, the black ones are are anti-inflammatory and just plain delicious!  

Blueberry/Ginger/Bacardi Rum Jam: We Be Jammin'!

Today's feature is brought to you by an awesome sale on blueberries at our local Walmart. 12 oz. containers were on sale for $1 each.  This afforded me the opportunity to make a plethora of fruited goodies, namely jam.  I'd never made blueberry jam before and figured it was high time.  Following a successful venture with strawberries, creating a Mixed Berry Sake Jam w/Cardamom, a big hit with me and my family.  The recipe is super easy and relatively maintenance free, using my Ninja Foodi® and I was able to gift some of my family and friends their own special homemade goodies, it makes me feel good!  It pays to catch these impressive sales at local supermarkets and maximize on its benefits by canning and preserving for later.  With times as unpredictable as they are these days, every little bit helps, every deliciously sweet, fruity and spreadable bite!  I used Bacardi Rum for this recipe, but feel free to choose the brand of your own personal desire, I like to stick with the classics when cooking with alcohol. Don't worry, only the subtle spiced notes remain, not the booziness, so you can create memories that you can share with your kids after eating, unabashed and without the shame that sometimes comes along with a story starting with Bacardi Rum! Cheers!

 I'm by no means opposed to sugar and I know and respect its place in canning. I do however, feel that wonderful canned jams and jellies can be achieved with optimal yet reduced amounts.  This recipe provides a delightful and fruit forward spread and you will never miss the extra sugar! Try a heaping spoonful in your cottage cheese for a real treat or with the usual suspects like toast, English muffins or yeast rolls.  Breakfast, lunch or dinner, this JAM ROCKS!

Recipe:

8 -12 oz. containers of fresh blueberries, rinsed, picked through and examined for defectives

5 3/4 c. pure cane sugar

8 whole green cardamom pods

Juice and peel (without pith or white part) of 1 lemon

1 tsp. kosher salt or to taste

1 tbsp. pure vanilla extract

1 shot bottle of Bacardi Rum 1 1/2 oz.

2 boxes fruit pectin, optional

Instructions:

Place all ingredients except vanilla extract in the Foodi on the warm setting and allow the fruit to macerate and marry for 5 hours.  Doing so will break the berries down slowly and help them keep their form, concentrating the delicious flavors and 'becoming' with little effort.  Stir periodically.

Once the berries have given up their liquids and are fragrance forward, turn the setting to  sear/saute and bring the berries up to gentle simmer.

Remove the cardamom pods!

Once the berries have reached your desired consistency, turn off the heat and add the pectin mixed with a little water.  

If you choose not to use the pectin, simply simmer the berries down until visibly reduced and it is a bit thicker in the vessel.  It will continue to thicken naturally as it cools and sets.

Stir until fully dissolved and transfer to hot sterilized jars.

Add the lids and place the jars on the counter to seal naturally over the course of the next day.

You will be able to tell if they have sealed, by the indentation in the top lid, it will be concave. 

Label and date your finished gems, I like to adorn the gifting ones with butcher's twine for a personal touch, but feel free to omit or decorate as desired.   

Your jam is ready to be stored or gifted, I did both.

Makes 12 -1/2 pint jars, plus some to enjoy now, just place the remainder in a clean and airtight jar with a lid.

Refrigerate for longest shelf life and best flavor.  Keep in mind, this version has about half the sugar as the regular versions, so it may be more susceptible to losing freshness faster after opening, not that it will hang around though, as my young teens say "It's Bussin"!, which translates to delicious!

Vegetable Primavera Frittatta

There's nothing like a nice hearty dish to help you use up some of the ingredients in your crisper  and other on hand staples and Spring into Spring!  This frittata is  perfect for that.  Packed  with vegetable brightness and flavors, this budget friendly recipe screams summer veggie lovin' and 'have brunch, will travel'.   The natural sweetness of the peppers, onions and carrots really shine through and there's plenty to go around and for seconds. The vegetables may be roughly chopped, but similar in size for evenly cooking.  By the time  it is finished, they will all be tender and full of baked goodness, but with good texture.  Revisions can be a snap and  personal substitutions make it your own.
Perfect for a Vegan or Vegetarian spread but also  just a regular meatless, delicious meal.  This dish is a great way to eat the rainbow and may be served at room temperature. Brunch or Lunch, dinner and even breakfast is only a few steps away.  Simple buttered toast points make for a creamy and fantastic accompaniment.
An important thing to remember during this time is to arm ourselves inside and out, by making sure we consume as many immune system boosting and vitamin rich substances to help our bodies stay up for the upcoming challenges.
Eating the Rainbow should be our priority.  Much of what's occurring now is out of our control, but some things, we can take charge of. We like options, at least I do, why not go ahead and start something before it's mandated by our bodies to do so.  Priming our immune system and arming it with what's needed to potentially take a beating and keep pushing us through, is a part of our responsibility as proactive citizens joining the fight to save ourselves.

 By now, many of us are participating in "social distancing" and some self isolation.  Keep up the good work.  Now is a good time to try this recipe.  It will help sustain you and boost your mood.  Vitamins and minerals are cool like that.

Recipe:
Blend of like sized chopped veggies from crisper, I used about 6 cups
1 c. Colby Jack Cheese, shredded
2 cloves garlic, pressed or finely minced
10 eggs, slightly beaten
1/4 c. heavy cream or evaporated milk
Dash of Sriracha or favorite hot sauce
SPST ( Salt and Pepper to Suite Taste)
Olive oil for drizzling
Preheat oven to 375*F.
In an oven safe saucepan, over medium high heat, drizzle with 2 to 3 turns of the pan of olive oil.
Add veggies and cook for several minutes until fragrant.
Add garlic.
SPST.
Pour eggs beaten with milk and hot sauce , seasoned , over veggies and sprinkle with cheese.
Cover with foil and bake until set, about 40 minutes.
Remove foil for the last 5 minutes of cooking to get top golden.
Let stand for 10 minutes before serving.
Serves 8 to 10.

Tri Color Slaw w/ Lemon,Garlic and Buckwheat Honey Vinaigrette

Hollow Pineapple rings make creative 'bowls' for foods like slaw. 

Bright and Citrusy notes with a subtle hint of garlic makes this quick and easy slaw a breeze and perfect complement to the pulled pork I made for dinner.  For convenience, I purchased a package of shredded cole slaw mix, which was on sale.  The vinaigrette is bursting with enough acid and funkiness from the Buckwheat Honey, to cut the richness of the pork.  It brings to the table a combination of sweet, salty, bitter and savory in the most delightful way. 

Buckwheat Honey is the newest addition to my culinary arsenal and I am most pleased with its flavor profile.  It is made by bees havesting nectar from the Buckwheat flowers.  The tint of the honey may vary, but the benefits are still similar.  The darker the honey, the more antioxidant power it packs!  This honey has a very pungent and unique aroma and taste.  When I said funky earlier, I meant it, it smells like a barnyard with hints of  sheep, horses and other hay eating ruminants!
I will probably be the first to say this, Buckwheat Honey has an Umami presence as honeys go...grassy and earthy, 'hay forward' even. I've got a growing collection, and have tried many kinds.  This is certainly unlike any of the others and presents with a gaggle of directions you can take these very unique flavors.
YOU MUST TRY IT!  Aside from being absolutely delicious, this honey is perfect for the current health climate of the world right now.  Buckwheat honey can be taken for respiratory illnesses and infections. It can soothe a cough and provides potassium for the promotion of a healthy nervous and musculoskeletal systems.  Additionally, this elixir can be administered directly on wounds to promote healing and reduce bacteria and other microbials from flourishing there.  Simply smear on and cover with a sterile bandage.
The biggest plus for this Umami honey is the antioxidant levels.  Foods with high antioxidant levels are superb for helping to lower cholesterol, promoting cardiovascular as well as nervous system health and maintenance. Buckwheat honey is also a good sugar substitute.  This also makes a great addition to any healthful daily routine, 1 tbsp. a day, either taken all at once or with your favorite morning oats, grains, bagels, smoothies, muffins, teas, dressings etc...a perfect stand-in for maple syrup!  I purchased my jar from Elba Butcher Shoppe, which carries a plethora of locally produced items, including but not limited to jams, chow chows, flours, many varieties of honey, ciders and more.

The vinaigrette may be easily prepared
by combining fresh lemon juice, olive oil, buckwheat honey and fresh garlic or garlic powder. SPST (Salt and Pepper to Suit Taste)
Whisk together until cohesive, pour over slaw mix, and toss to coat. Let stand for 5 minutes for flavors to marry, then serve or refrigerate.  Wonderful at room temperature.

BBQ features "CAPITAL CITY" Mambo Sauce Sweet Hot!!! 

Protein before shredding or pulling. 

Brussels Sprouts Hash with Kielbasa and Balsamic Glaze

A delicious and nutritious meal or super side can be ready in minutes.  This hash is packed with essential vitamins and minerals, color and flavor.  The implement of the Kielbasa makes it a full meal  or you may omit it for a vegan or vegetarian dish to satisfy and deliver.  Brussels Sprouts are a member of the cruciferae family, related to broccoli, cauliflower and cabbage.  A mandolin makes light work of the sprouts, which can be bought halved, by the pound.  This is a simple one skillet dish my family and I enjoyed very much.
Recipe:
1 lb. fresh Brussels Sprouts
1/2 lb. Kielbasa, cut on bias in 1/4 inch slices
1/2 c. thinly sliced yellow or red onion
2 cloves garlic, pressed or finely minced
1 medium carrot, grated
Pinch of Fennel Pollen
Olive oil for drizzling
Balsamic Glaze
SPST
Instructions:
Using a mandolin or food processor, slice the brussels sprouts, onion and carrot.
Heat a large skillet over medium high heat and drizzle in a little olive oil.
Place each piece of kielbasa in the pan carefully, so that a flat side will be directly on pan.
After about 2 minutes and the protein is caramelizing, add the veggies and garlic.
SPST.
Cook undisturbed for about 2 minutes, then toss contents of pan over and over to redistribute the veggies and in turn flipping the kielbasa.
Add pinch of Fennel Pollen.
Shake pan constantly and toss for an additional minute or until veggies are tender crisp.
Garnish with balsamic glaze.
Serves 2-3 main dish, 4 as side dish.
Note:
*For a tasty spin, omit kielbasa and serve as warm slaw on smoked sausage dogs or brats with mustard of your choice.