Ruby Queen beet

Heirloom beets are one of the earlier crops to be planted, and one of the first to be enjoyed early in the Spring. Here’s a great recipe with an unusual preparation that really brings out the earthy goodness of fresh home-grown beets. The Dijon mustard plays a nice counterpoint to the richness of the beets. For some additional flavors, add some heirloom carrots or overwintered onionsto the mix- roast along with the beets!

3 pounds beets, about 2 inches in diameter (young beets are sweet like carrots)
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Dijon mustard
Juice of one orange
1 teaspoon sugar
1 tablespoon red wine vinegar
1 tablespoon fresh minced rosemary

Trim stem and root from beets. Place whole beets in roasting pan; add 1 tablespoon olive oil, salt and pepper. Toss to coat.
Roast at 400° for 45 minutes or until beets are tender. Beets are tender when easily pierced with a fork or toothpick.
While beets are roasting whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 tablespoons olive oil and rosemary. Set aside.
When beets are cool enough to handle, rub to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.

Makes approximately eight servings.

Heirloom seeds, heirloom vegetables and heirloom gardening are becoming increasingly popular today. Many people are turning or returning to home gardening for a variety of reasons, and heirloom seeds figure prominently. Some of these include an interest in fresh, local and healthy foods; others need to stretch the family food budget; some need additional exercise, preferably outdoors; and still others are searching for the lost flavors of the family garden when they were growing up.

All of this interest has created some confusion as to what an heirloom seed truly is. Some think that the term “heirloom” is the same as “organic”. Other folks think that anything that is not organic or heirloom means that it is GMO. To make matters worse, some larger seed companies sell both heirloom and hybrid seeds that are certified organic, further confusing the matter.

Let’s take a look at a few definitions so we can better understand what an heirloom seed is compared to a hybrid or genetically modified seed.

An heirloom is anything of value (though not necessarily economic) to a person, family or group passed down from one generation to other. Examples are furniture, China, silver or seeds. An heirloom is generally considered something worth passing down. An heirloom seed, therefore, is seed from a plant that has been passed from one generation to another, carefully grown and saved because it is considered valuable. The value could lie in its flavor, productivity, hardiness or adaptability. Many heirlooms have been grown, saved and passed down for more than 100 years. Some have history reaching back 300 years or more. To have been saved and preserved for so long, these seed varieties have shown their value to many people and families for an extremely long time.

Most heirlooms have been saved and selected because they have the best flavor and production in home and small market gardens. We get the benefit of this long development cycle, as only the best producing, most flavorful, most memorable and most dependable varieties have made the selection throughout the years. Delicate, weak or fickle varieties are no longer with us.

Open-pollinated is another term sometimes used interchangeably with heirloom. They do not mean the same thing, as an open pollinated seed is simply a variety where the seed can be harvested from the plant, saved, replanted, and the same variety will re grow year after year. This is how we have the heirloom varieties that we have today is because they are open-pollinated. All heirloom seeds are open pollinated, but not all open pollinated seeds are heirloom, as there are new open pollinated varieties being introduced that are obviously not old enough to be considered heirlooms. An example of this is the Oregon Spring tomato developed by Dr. Baggett, Oregon State University through traditional plant breeding for early germination and productivity in the cool Oregon spring.

Organic certification is the process of certifying a crop grown to a strict uniform set of standards. The certification process includes inspections of farm fields and processing facilities, detailed record keeping and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set. The USDA sets the standards, and the criteria for meeting those standards. The certifying agency such as Oregon Tilth, CCOF, QAI and OCAI verifies that the grower is meeting the standards set by the USDA. In short, “organic” means only that a crop was grown to a specific set of standards.

A hybrid seed is produced by artificially cross pollinating two genetically different plants of the same species, such as two different tomatoes or two varieties of corn. The cross pollination is done by hand, and a seed that is saved will not grow true to either parent. Thus the farmer or gardener has no choice but to purchase new seed each year. Hybrids are typically bred for commercial use and profit to change the characteristic of the resulting plants, such as higher yield, greater uniformity, more even ripening, improved color and disease resistance. Flavor has only recently begun to be addressed when selecting characteristics for new hybrids.

Hybrids originated in the 1920s and 1930s for small local commercial growers who shipped their produce less than 50 miles to market, and needed more consistent production for a steady supply of fresh produce to the markets. Taste and freshness were still important than, as many people living in the city were recent transplants from the country, and still remembered what fresh produce tasted like. This is completely different from the hybrids of today with the selected characteristics that have resulted in the iconic colorful yet flavorless supermarket tomato that looks and tastes the same year round.

Genetically Modified Organisms or GMO seed have been altered using DNA from completely different species and organisms to give different traits such as resistance to herbicides and acceptance of chemical fertilizers. Some GMO corn, for instance, manufactures its own herbicide in its root structure. Some DNA donors have come from fish, frogs and bacteria. The major crops that are genetically modified are corn, cotton, soybeans and wheat. Sugar beets and alfalfa have recently been deregulated, and potatoes are being studied. Most common garden vegetables are not yet genetically modified simply because the financial return in the market is not present yet.

Two of the better known benefits of heirloom seed include adaptability and flavor. Some varieties of heirloom tomato have been known to adapt to a specific location within as little as 2 to 3 growing seasons, showing better vigor, better production, better flavor and increase disease resistance. This is a result of saving the seed and replanting it year to year. Many people come to heirlooms in search of flavors that they experienced as a child. One of the leading characteristics of heirloom varieties is defined by the depth of flavor that they produce. This single characteristic has been one of the major reasons for the preservation of specific varieties over great spans of time. This is probably one of the biggest reasons for the resurgence of heirlooms in home gardens in the past 10 years, as once people experience the amazing range and depths of flavors that heirlooms offer, they are hooked. Taste is once again becoming a viable characteristic in variety selection for the home garden instead of only production quantity, uniformity, and disease resistance.

People are celebrating the fact that taste trumps volume. It’s the classic quantity vs. quality conundrum, with quality making a comeback.

Armenian Cucumber

I’ve often wondered why the Armenian Cucumber was always the preferred choice of cucumber for my grandmother. She said it was the best tasting cucumber and that it was “burpless” which was important to her. I know sometimes folks are very sensitive to eating raw cucumber because of that burping issue.

What causes the burping? Some foods are more prone to producing gas, such as onions, celery, and cucumbers. Foods high in fiber have more of the “gas” forming characteristics which can cause that burping issue. But back to the Armenian Cucumber, which is really a melon (Cucumis melo var. flexuosus) is why we don’t burp. There is a funny group of melons that botanically are melons but are much similar in characteristic to the cucumber (Cucumis sativus). The Fuzzy White Italian Cucumber is another Cucumis melo .

I wanted to know more about this Armenian Cucumber, so I referred again to Fearing Burr’s Field and Garden Vegetables of America to read up on the Snake or Serpent Cucumber (AKA Armenian Cucumber).

Though generally considered as a species of cucumber, this plant should properly be classed with melons. In its manner of growth, foliage, flowering, and in the odor and taste of the ripened fruit, it strongly resembles the muskmelon. The fruit is slender and flexuous; frequently measuring more than three feet in length; and is often gracefully coiled or folded in a serpent-like form. The fruit is sometimes pickled in the manner of the Common Cucumber, but is seldom served at table sliced in its crude state. It is generally cultivated on account of its serpent-like form, rather than for its value as an esculent (edible). Well-grown specimens are quite attractive; and, as curious vegetable productions, contribute to the interest and variety of horticultural exhibitions.

Interesting that in 1865 not much was mentioned about the “burpless” quality that the Armenian Cucumber is known for today. I would have to say it is much tastier than just an ornamental for the local county fair!

Give this recipe a try with your Armenian Cucumbers!

Peasant Salad

2 tomatoes cut in wedges
2 cucumbers, sliced
1 small red onion, sliced
½ c olive oil
½ c red wine vinegar
1 Tbsp lemon juice
Dried oregano, to taste
Salt and ground black pepper, to taste
½ c Kalamata olives
½ c crumbled feta cheese or anchovy fillets (optional)

1. Combine tomatoes, cucumbers and onions in bowl.
2. Whisk olive oil with vinegar, lemon juice, oregano, salt and pepper. Add to vegetables; toss to coat. Top with olives.
3. If desired, add feta or anchovies.

Makes 4 servings

Recipe Tip! Redmond Salt is the best tasting salt to use with fresh garden vegetables. A sprinkle on a fresh cut tomato is heaven or on a hard-boiled egg.

Savoy Perfection Cabbage

The remarkable book Field and Garden Vegetables of America by Fearing Burr was one of the first gardening treatises written in 1863 for the American Gardener.

The subtitle is “Containing the full descriptions of nearly eleven hundred species and varieties; with directions for propagation, culture, and use; illustrated”. We love old books because they always tell you what you are going to be reading in full detail right on the title page!

We thought we would share with you a little history of an heirloom from the past. This is a book that has been referenced in many writings and we has been on our list to acquire for a few years. We were lucky enough to find an older reprint in good shape at a reasonable price.

Here’s what Fearing had to say about Savoy Cabbage, in 1863!

Savoy Cabbage

“This class of Cabbages derives its popular name from Savoy, a small district adjoining Italy, where the variety originated, and from whence it was introduced into England and France more than a hundred and fifty years ago. The Savoys are distinguished from the common head or closehearted Cabbages by their peculiar, wrinkled, or blistered leaves. According to Decandole, this peculiarity is caused by the fact that the pulp, or thin portion of the leaf, is developed more rapidly than the ribs and nerves.

Besides the distinction in the structure of the leaves, the Savoys, when compared with the Common Cabbages, are slower in their development, and have more open or less compactly formed heads. In texture and flavor they are thought to approach some of the Broccolis or Cauliflowers; having, generally, little of the peculiar musky odor and taste common to some of the coarser and larger varieties of Cabbages.

None of the family are the hardier or more easily cultivated than the Savoys; and thought they will not quite survive the winter in the open ground, so far are they from being injured by cold and frosty weather, that a certain degree of frost is considered necessary for the complete perfections of their texture and flavor.”

Maybe Savoy Cabbage should be the cabbage of choice in everyone’s garden. We offer the Savoy Perfection Cabbage, which in a 1932 Burpee’s Seed Catalog was described as, “The best Savoy Cabbage in existence. Considered more tasty than ordinary cabbage. The deep green, crinkled outer leaves enclose a solid, tender, light green heart of remarkably sweet flavor. Easily stored for winter use.”

Here is the perfect reason that heirloom vegetables are treasured and valued for what they are- a little different, but with a lot more flavor than their run-of-the-mill cousins.

Fresh Veggies (and Fruit) For Less Than $1/Lb In 2011?

Is that even possible? Is it legal? How can I get in on that deal?

Heirloom Tomatoes from Bountiful Baskets

These are some of the questions that were going through our minds when we read about Bountiful Baskets Co-op in an article by Molly Beverly, the chef at Prescott College. The approach is very unique, being “This is a grass roots, all volunteer, no contracts, no catch co-operative.”

The offering is open from noon on Mondays MST to Tuesday 10PM MST. You select the basket of the week, which is about 50% mixed veggies and fruit, then choose if you want one of the special weekly packs. Then you pay the $3.00 First Time Basket fee, with a $1.50 transaction fee to cover the costs of the website and credit card fees. From there Sally and Tanya- the ladies responsible for making this incredible operation work- spring into action, buying the produce and getting the transportation arranged in time for everything to show up at your local pick up location by 7AM that Saturday. You have a 20 minute window to pick up your basket, so make sure to be on time. They are extremely efficient, with our local pick up having about 100 baskets that fly out in less than 20 minutes. There was  a short wait time the first week, as we arrived about 10 minutes early, but they were open early the second week, with us being in and out in less than 10 minutes. That included picking up a total of 3 baskets (for family and a friend) and 10 Lbs of Organic Heirloom Tomatoes! Try for that time at your local grocery store!

Weekly Bountiful Baskets offering

The weekly basket is $15.00 and is aimed at providing you with about $50.00 worth of grocery store quality produce. There is often the option to upgrade to all organic for $10.00 extra.  Any special weekly packs are priced separately, but carry the same great deal as the baskets. Our first week we had a hard time trying to keep up with the extra fruit and vegetables, and finished most, but not all of it before the next Saturday. You don’t have to get a basket every week, and some couples are on an every other week schedule as they don’t eat all of it in one week.

Our first week we got the weekly basket, an Italian pack and a box of Asparagus. The basket had a great selection of crisp, fresh greens and fruit. All of it was a much better quality and flavor than we have been seeing in the grocery store at better prices. The Italian pack had several fresh herbs- generous quantities of Rosemary, Thyme, Basil, Oregano, Flat Leaf Parsley as well as garlic, a couple of onions, baby portabello and regular mushrooms- all for $7.50. 15 pounds of fresh, crisp, young and tasty Asparagus for $22.00 is a screaming deal! We shared the bunches of  Asparagus with friends and family, enjoyed it in frittatas, pickled it, sauteed it in butter, and still had some left over at the end of the week.

For our second go round, we chose the basket and split a 10 Lb case of Organic Heirloom Tomatoes from Mexico. Living in Arizona, that isn’t too bad, considering the time of year. The quality and amount of absolutely fresh veggies and fruit was amazing, from the crisp leaf lettuce, spinach, bananas, another bundle of young Asparagus, carrots, apples, fresh ripe Mangoes, vine tomatoes, celery, sweet potatoes, zucchini and a ripe cantaloupe. The heirloom tomatoes were ripe and ready for use, which is impressive. The second week’s basket weighed in at 21Lbs, for a cost of 71.4 cents a pound for fresh, crisp, ripe and tasty produce. I believe our first week’s basket was 20 Lbs. Please show me a better deal on fresh food!

Box from Bountiful Baskets

Bountiful Baskets is in 10 states helping over 70,000 families get higher quality food at great prices each week through a unique business model. Just in Arizona there are about 80 locations. There is a volunteer coordinator at each location who is the driving force. Everyone is a volunteer, no one gets paid. This is a co-operative effort to source better food at better prices for all who participate.

In order to get started, go to Bountiful Baskets, and register for a free account. Do this before you want to get your order in, to save time and find out where your local pick up is at. Then from noon MST each Monday to 10 PM MST each Tuesday, log in and see what is on offer for the week. Make your choice, pay your money and show up at the pickup location at the proper time to get you basket of goodies. It is best to bring a basket to carry all of it in- trust me, you’ll need it! Take your treasure home and amaze your friends and family at the fresh taste and flavors you found with Bountiful Baskets.

This is just one of several similar programs around the country that give you other options to the usual grocery store stroll. Your local Farmer’s Market is one, but is usually seasonal, and isn’t a supermarket. Azure Standard is another well established program that not only delivers fresh, organic produce at less than conventional grocery store prices, but also acts as a supermarket, selling dishwasher detergent, parchment baking sheets and apple sauce along with organic avocados and apples.

There are probably several others that we are just not aware of, but the point is that there are plenty of options to eating fresh, tasty food at better prices than what you are used to seeing in the grocery store. It does take a little planning, but if you are saving 50-75% on your weekly food bill, isn’t it worth a bit of your time? With fuel prices and food prices headed only upwards, finding ways to save on your food without eating junk is becoming increasingly important. Planting a garden will pay you about 10 times the cost of the seeds you plant. If you spend $100 on seeds, the average garden will save (or pay) you about $1000 in the cost of the same quality fresh produce from your grocery store and taste better. Using one of these afore-mentioned co-operatives for the weekly veggies is yet another way to save money and increase the quality of your food, especially on things that don’t grow well in your garden.

Eating much better for much less is something that most people will be very interested in!

Stir Fried Chicken and Loofah

When a friend mentioned the Loofah gourd, I thought of a scrubby for the shower. When he mentioned eating the Loofah, I had to stop and really think for a minute. This is probably the same situation for most of us, as this Asian vegetable is not very well known here for cuisine. We tend to grow them or know them as bath or scrubbing sponges, the result of growing a long green gourd, then drying, peeling, seeding and pounding it to make it soft enough to use as a sponge. Virtually unknown in American kitchens, this very same gourd is harvested young across Asia when it is a tender and adaptable vegetable. It has a porous texture and cucumber-like flavor that lends itself well in dishes that use a sauce base or where it can soak up the other flavors of the dish. Very popular in China, it is steamed, boiled or stir-fried with various ingredients such as garlic, onions or dried- sometimes salted- prawns. In spicy dishes, it is used as a cooling ingredient.

There are two physically different kinds of Loofah. One has ridges on it that must be peeled to remove the sharp ridges before cooking. The second type, which is more common in the US, is round and when small looks like a zucchini. It only needs to be washed and sliced for cooking, though some recipes will call for it to be peeled. Terroir Seeds carries a round Loofah that can be eaten and used as a sponge.

Here are a couple of stir-fried Loofah recipes to get you used to the idea of the Loofah as a food.

Chao Sigua (Stir-Fried Loofah)

This is an extremely simple side dish that is deceptively delicious.

2 Tbsp Peanut oil

4 Cloves garlic, thinly sliced lengthwise

1 Lb. Young Loofah gourd, cut 1/4 inch diagonally, then in 1/4 inch julienned

1 Tbsp Water

1/4 Tsp sugar

Sea salt and freshly ground pepper to taste

Heat large wok or cast iron skillet over high heat, then add oil once wok is hot. Keep heat on high- this cooks in under a minute. Immediately add garlic, stir quickly 10-20 seconds. Add Loofah and water, give a good stir then add salt and pepper, stir again then add sugar. Stir for 30-60 seconds and serve immediately. Do not overcook, more than 60 seconds. The high heat will cook with very little oil and create a very delicious taste.

Stir-Fried Loofah and Chicken

This is another unusual, but delicious Chinese dish that will amaze your guests. Make sure everything is sliced, at hand and ready to be added to the wok, as once the cooking starts you will only have time to add ingredients and stir, as the whole process will take only about 5-7 minutes.  I prefer to use a cast iron wok, as it retains the heat better and makes the fast cooking of the Chinese stir-fry much easier. I start cooking the dish when the rice is just finishing up, and both are usually ready about the same time.

1/2 Lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices

1  Tsp Sesame oil

2 Tbs Oyster sauce

1 Tbs Soy sauce

1 Tsp Sugar

1/2 Cup Chicken stock or  chicken broth

1/2 Lb Young loofah  (about 12 inches long). Slice diagonally into 1/4 inch slices, then cut in half.  You may peel this if you want, but not needed.

1/8 to 1/4 Cup Peanut oil

3 Small fresh shiitake mushrooms, stems discarded and caps sliced 1/8 inch thick

1 Tsp Chinese fermented black bean sauce

5 Small (2-inch) fresh red chiles such as Thai, seeded and cut into fine julienne (2 Tsp)

2 Tsp Garlic, finely chopped

2 Tsp Fresh Ginger, finely chopped

2 Tsp cornstarch mixed with 2 tablespoons water

Stir chicken, soy sauce,  sugar and 1/2 Tsp Sesame oil in a bowl, set aside for 10 minutes. This acts as a quick marinade. If you want, add 1/2 of the chiles to the mix.

Stir Oyster sauce, corn starch, and chicken broth/stock in another bowl, set aside.

Heat dry wok or cast iron skillet on medium-high to high heat. It needs to be just almost smoking before you add the oil. Once you add the oil, you will immediately start cooking and not slow down to get the best flavor and texture. When wok is hot, add Peanut oil, swirl wok to coat sides and immediately add chicken, stirring constantly. Cook for 1-1 1/2 minutes, until no longer pink, but just barely.

Remove chicken with slotted spoon to a bowl and set aside. Increase heat to high, add remainder of oil if needed, swirl wok to coat sides and add mushrooms, cook until lightly browned and tender, stirring constantly. This should be 1-2 minutes.  Add black bean sauce, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.

Add loofah and stir to coat, then add Oyster sauce mix and bring to a boil, stirring well. It should boil and start to thicken and turn translucent in 30-45 seconds. Lower heat to low at this point, let Oyster sauce with the cornstarch finish thickening to your liking and serve immediately over sticky rice. Drizzle remaining 1/2 Tsp Sesame oil over dish just before serving.

Today’s recipe is a wonderfully different yet tasty way to prepare Heirloom Carrots, but will work equally well with other, similar vegetables, such as celery, bell peppers, beets, radishes or other root crops. The preparation is quick, and done the day before makes a special lunch or dinner even more so. Other herbs will work well, such as fresh oregano, basil or thyme. Get creative and try a couple of root crops, or several!

Heirloom Carrots

Marinated Carrots

1 Lb carrots- best fresh from your garden or farmer’s market

2 1/2 Tbsp Lemon juice

1/2 Tsp Dijon mustard or stone ground mustard

1/4 Cup Extra Virgin Olive Oil

1 to 2 green onions, chopped

1 Tbsp Fresh Parsley, chopped

1 Clove garlic, crushed

Fresh ground salt and black pepper, to taste

Bring a medium pot of water to a boil.

In the meantime, scrub and slice carrots into uniform slices. Matchsticks work well if using for garnish or presentation.

Blanch carrots in boiling water for about 2-3 minutes, or until just barely tender, but slightly crunchy.

Combine lemon juice, mustard, olive oil, onions, parsley and garlic in tight fitting jar with lid. Shake well to mix.

Pour marinade over carrots in sealable dish, season with salt and pepper. Refrigerate at least 8 hours or better yet, overnight.

Serve by themselves as a side dish, as a garnish or presentation.

Makes about 3 cups.

Transforming zucchini from a seed in your garden to a meal on your plate.

We call it ‘zucchini’ here in the Americas, but where the British and French roam, it is known as ‘courgette.’ Technically, it is not a vegetable, but an immature fruit, as it is the swollen ovary of the female zucchini flower. Sounds pretty unappetizing, until you sauté it in a little butter or olive oil with garlic and onion.

How to Grow
Zucchini is one of the easier vegetables to grow; only taking 45- 55 days to grow to maturity. Begin planting after the last frost date or when the temperature is consistently 65 degrees Fahrenheit or above. If your soil is already full of organic materials, you typically do not need to include additional fertilizer to the soil since these are such wonderful natural producers. However, if needed add some fertilizer to help the plants along.

In your gardening bed, make large, flat mounds of soil, spacing them about three feet apart. Into each mound, plant 3 or 4 seeds at least six inches from each other and water generously at least once a week. The idea behind all this spacing is that when the vines grow, they will need room to run; to really stretch out. Once the zucchini seeds have begun to grow, thin them down to only 2 or 3 per mound. Do not thin by pulling the plants by their roots as this can disturb nearby plants. Simply use a scissors and snip the unwanted plants at their base.

You will know when your zucchinis are ready for harvesting when they approach 5 to 6 inches in length. Waiting until the zucchini are too large can result in a tougher outer skin. However, if you discover you missed a few zucchinis which are now overgrown, try using the insides of the plant for a nice zucchini soup.

Keep in mind, if kept unchecked, zucchini will take over your garden. One recommended way to keep this from happening is to eat the large, female flowers on the ends as they blossom. Sure, you could eat them raw, but then you would miss out on a great Italian recipe for fried zucchini blossoms. Simply wash the blossoms gently and then stuff them with herbed ricotta cheese. Next, dredge the blossoms in an eggwash and breadcrumbs mixture. You can use Italian breadcrumbs, plain breadcrumbs or even your own if you are so inclined. Pan fry them in a sauce pan over medium-high heat and let drain on paper towels on a plate. You will end up with a wonderful easy appetizer that would stop Julia Child in her tracks. Some Italians are known to fry the blossoms without any stuffing, and just pan fry them with the egg and breadcrumbs mixture.

Storing
Zucchini can be frozen by cutting them into slices and placing them in containers or sealed freezer bags. Place in the freezer but remember, label and date each bag since the life span is 4 to 6 months. To extend the storage life for up to 12 months, blanch the zucchini for 3 minutes, and then cool completely before freezing.

Food History
While most squashes are considered native to the Americas, the squash we know as ‘zucchini’ has its roots in Italy, and did not become popular in the United States until the 1920’s. The cocozelle zucchini is an Italian variety which cannot be mistaken for its striped pattern of alternating dark and light green lines. This variety makes for a beautiful presentation in a variety of dishes. A simple way to prepare the zucchini is to cut in half length wise and drizzle a few tablespoons of Italian olive oil on top. Bake at 375 degrees Fahrenheit for 30 minutes. During the last 10 minutes spoon some tomato sauce on top and sprinkle with Romano cheese. Zucchini is ready when the inside is very soft and a fork easily cuts through the inside of the zucchini. Serve while warm.

Nearly every backyard garden includes zucchini – and it is no wonder why. These easy to grow vegetables (or immature fruits) provide a variety of culinary uses from simple appetizers and salads to the staple ingredient in a main meal. No matter how you choose to use them, these green vegetables will give you great eating pleasure throughout the summer months.
This article was contributed by Elizabeth Trementozzi Krause publisher of SimpleItalianCooking.com where she offers free Italian cooking recipes. Elizabeth’s favorite dish is angel hair served in individual pasta bowls with fresh tomato sauce and cheese. She often includes vegetables in her recipes. She currently resides in Virginia with her husband who also grew up in an Italian home. They appreciate Italian culture from love of food to using an Italian espresso maker for a quick shot of espresso.

For several years now I have faithfully cooked the French Onion Soup recipe from the Le Cordon Bleu Home Collection cookbook, and as you would expect, the results are fabulous. It does take some time and preparation, but the results are wonderful. If you have any desire to learn even a small part of the French traditional cooking, and the techniques and reasons behind the techniques- get this cookbook!

This time, I didn’t have quite all of the ingredients or the time or maybe the inclination to spend over an hour at the stove. So I started looking for a good but tasty alternative to the hallowed French Onion Soup.

And found it in a Southwestern recipe from the Roaring Fork restaurant in Scottsdale, AZ. The premise of the restaurant is “Upscale Campfire Cooking”. In Scottsdale.

The thing that I like is that most of the cooking is done in cast iron. Wonderful stuff, lasts forever and if seasoned correctly can cook anything. I tried it, with some modifications that I’ll share, along with the original recipe so you can make both and see for yourself which you like best. Both are great, with different flavors and different approaches.

Here goes-

French Onion Soup from Le Cordon Bleu Home Collection cookbook.

3 Tbs unsalted butter

1 small red onion, thinly sliced- Rossa de Milano is perfect here

3 white onions, thinly sliced

1 clove garlic, finely chopped

3 Tbs all purpose flour

3/4 cup white wine

6 cups brown stock- (I used Better Than Bouillon- beef flavor.)

1 bouquet garni- (Leek outer wrapper, bay leaf, sprig of thyme, celery leaves, few stems of fresh parsley tied together)

1 Tbs Sherry

12 thick slices French baguette

1 1/2 cups finely grated Gruyere cheese

Melt the butter in a large heavy bottomed saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring often, until caramelized and dark golden brown. This is the most important step, as the color of the onions at this stage will determine the color and the ultimate flavor of the final soup!

Stir in the garlic and flour and cook, stirring constantly for 1-2 minutes.

Add the white wine and stir the mixture until the flour has blended in smoothly. Bring to a boil slowly, stirring constantly. Whisk or briskly stir in the stock, add the bouquet garni and season to taste with salt and freshly ground black pepper. simmer gently for 30 minutes, then skim the surface of any excess fat if necessary. Add the sherry to the soup and adjust seasonings to taste.

To make the croutes, toast the French baguette slices until dry and golden on both sides.

Ladle the soup into warm flame proof bowls and float a few croutes on top. Sprinkle the top of each bowl with Gruyere cheese, place under preheated broiler until cheese melts and turns golden brown. Serve immediately.

Serves 6 as a first course. Double ingredients for main course.

The first thing I would say is to use heirloom, locally grown onions and garlic, as the flavor will be exponentially better- fresher, deeper and with more dimension than onions and garlic that have been grown and shipped halfway across the country, having sat for who knows how long before you bought them. Don’t believe me? Please try it both ways, and let me know!

You will be sold on the first bite of the local soup…

If you haven’t ever tasted truly hand made from scratch French Onion Soup, you are in for a taste treat. It is heavenly on a cold winter’s evening with some fresh made bread and butter on the side, with a glass of wine.

Very satisfying.

Worth the time to make it.

Shiner Bock Onion Soup from The Roaring Fork restaurant, Scottsdale AZ

3/4 cup chopped bacon- smoked is better, imparts a depth to the overall flavor

6 cups finely sliced yellow onions- Walla Walla or Sweet Spanish Utah are great

1 Tsp minced garlic- a robust flavor will stand up to the chiles and beer

1 Tbs finely chopped serrano chile- optional. I used 1 chopped Chipotle en Adobo chile; great flavor and smokieness

3 Tbs butter

1/4 cup flour

1 12 oz bottle of Shiner Bock or light microbrew ale

4 cups veal or chicken stock- again I use Better Than Boullion- chicken flavor

Salt and fresh ground black pepper to taste

Pinch of cayenne pepper

Cook the bacon until crisp in medium hot cast iron pot or heavy deep saucepan. Reduce heat to medium low, add onions, stir well and cover. Cook for 10-12 minutes then add garlic, chile and butter. Stir until onions begin to caramelize, about 10 minutes.

Add flour, stir to thicken and do not allow to stick to bottom of pan/pot. Once flour has blended in, add beer and stir to completely mix in. Increase heat, slowly bring to a boil and add stock. Return to a boil, then reduce heat to low and simmer the soup for 5-10 minutes.

Season to taste with salt and pepper, simmering until the beer has smoothed out and incorporated with other flavors- about 10-15 minutes. Soup should just be starting to thicken. Add pinch of cayenne, stir in well.

Ladle into warm soup bowls and serve immediately.

The flavor of this is completely different, but incredibly delicious. It is easier to make and do something else in the kitchen, as you are not over the pot for most of the time. I used a Chipotle en adobo chile, chopped fine and added some extra adobo for the smoky flavor and it was a great addition. A smoked bacon adds a lot of flavor as well. I doubled the garlic, as it roasts in the onion mixture and mellows its flavor.

Again, a locally grown garlic and onion will make all the difference in the world with both of these soups.

I’m hesitant to experiment too much with the French Onion Soup, as it is an established classic, and also the flavor is so definite and distinct that to start to change it might result in something less than where we started. The Shiner Bock Onion Soup I will most definitely experiment with, as the flavor is wonderful, but almost begs to be taken in a new direction, as the flavor is bold and new.

I could see adding some purple or fingerling potatoes to the mix at the point where the stock is added and brought back to a boil. The texture of the purple potatoes will thicken the soup, as they will cook into it quickly, while the flavor will add a completely new dimension. Fingerlings won’t cook into the soup nearly as much, but will add a nutty creaminess that I think would be amazing. The combination of bacon, onions and really flavorful potatoes would make this pretty much a one dish winter meal with some fresh hearty sourdough bread, butter and a dark beer.

So there you have it, a trans continental journey with the simple ingredients of onions. The flavors are almost as distant from each other, yet perfectly wonderful in each separate way.

Please try these and let me know what you think!

Pumpkin Soup with Chipotle Chile

This Southwestern recipe is a favorite of mine, as it is so unexpected yet delicious that everyone comes back for more. Vary the amount of chipotle, as a little gives a seductive smoky flavor and a little more adds some heat. Pie pumpkins will give a sweeter taste, but any heirloom pumpkin will give a rich, deep flavor once it is roasted. Any firm winter squash, such as acorn or butternut can also be used in addition or substitution for the pumpkin. You won’t believe how wonderful the flavor of fresh roasted pumpkin is! Do not use canned pumpkin, it will give the soup a canned flavor. Freeze extra soup in small quantities.

3lbs pumpkin
3 Tbs unsalted butter
3 Leeks, white parts only-finely sliced
2 large shallots, minced
5 scallions, finely sliced
1-2 garlic cloves, minced
2 Tbs fresh ginger, minced
1 Tbs pureed chipotle en adobo
8 cups rich chicken stock- can use 4 cups stock and 4 of water for lighter flavor
3 Tbs fresh thyme leaves or 1 Tbs dried
1-2 cups heavy cream, to taste
Salt and fresh ground pepper to taste

Cut pumpkin in half, scrape out and save seeds, peel and cut into 1 inch cubes on heavy cookie sheet or roasting pan. Roast in oven at 400F for 20-30 minutes. If skin is very tough, add 1/4 cup of water to pan while roasting.

Saute leeks, shallots and scallions in butter in a large heavy pot for 10 minutes. Add garlic, ginger and chipotle en adobo, cook for 2 more minutes. Stir in the pumpkin, stock and thyme. Slow simmer for 45 minutes, until pumpkin is very soft. Puree in small batches in blender or food processor and return to pot. Add cream, taste for seasoning and add salt/pepper as needed. Will serve 10.

Warm Pumpkin Salsa

This is served on top of a flan or baked custard dessert, but can be used with many dishes as a counterpoint or accompaniment. Sweet, yet savory and a little spicy, this is another unusual use of pumpkin that wows friends and family. Everyone raves about this warm salsa, the time of year it is served and comes back for more. I even think it’s pretty good over some real vanilla bean ice cream! Make a trial batch to see how the flavor evolves, then make extra when preparing for friends and family. It will go quickly.

2/3 cup small diced fresh pumpkin
1/3 cup small diced tart apple- Granny Smith, etc.
2 medium red onions, diced small
1 1/3 Tbs canola oil
1/3 cup Marsala wine
1/4 Tsp fresh ground nutmeg
1/4 Tsp ground red chile
1/4 Tsp fresh ground cumin
1/4 cup orange juice
2-3 Tbs brown sugar
1 Tbs apple cider vinegar
2 Tsp minced red jalapeno chile- can use green jalapeno
1 Tbs chopped chives
2 Tbs roasted/salted pumpkin seeds
Salt and pepper to taste

Saute the pumpkin, apple and onion in canola oil in a heavy pan over medium heat until onion is slightly browned. Deglaze the pan with Marsala wine. Add spices, orange juice and brown sugar, cook over low heat until most of liquid has evaporated. Add apple cider vinegar, reduce slightly. Remove from heat, add jalapenos, chives and pumpkin seeds. Taste for seasoning, add salt and pepper as needed. Makes 4 servings.

Pumpkin Soup with Sage

Simple yet rich in flavor, savory, hearty and deeply satisfying this pumpkin soup will do justice as an introduction to the Christmas meal. With the addition of meat such as turkey or ham, preferably smoked, this becomes a one dish main course that teams wonderfully with hot homemade biscuits.

1 small pumpkin- about 5 lbs.
4 Tsp extra virgin olive oil
6 Tbs unsalted butter
2 medium yellow onions finely chopped
2 cloves garlic minced
4-6 cups chicken stock
Salt and freshly ground pepper
18 fresh sage leaves and 1 cup vegetable oil for frying
9 shallots halved lengthwise

Quarter, seed and peel pumpkin, rub with olive oil and roast on baking sheet in 350F oven for 30 minutes, or until soft. Allow to cool.

In a heavy stock pot, melt 4 Tbs butter, then brown onions and garlic over medium heat for about 15 minutes, or until onions are soft. Add pumpkin to mixture, continue cooking for 5 minutes. Add chicken stock and slow simmer for 30 minutes. Puree soup in food processor or blender until just smooth. Return to pot, thinning with water if too thick. Keep soup warm on lowest flame and heat diffuser if needed.

Heat vegetable oil and fry sage leaves until just crisp and drain on paper towels. Add to soup and keep warm. Drain oil, melt remaining 2 Tbs butter over medium heat and cook shallots until soft and golden, about 15 minutes.

To serve, ladle soup into individual bowls and distribute 3 sage leaves and 3 shallot halves into each bowl. Serves 6.