Spring Salad Made From Anything

I made this colorful crunchy salad on the fly on Memorial Day when the grocery stores were closed for the holiday and my parents, siblings, and out-of-town cousin were on their way over for dinner. I wanted a salad but only had asparagus, broccolini, scallions, and radishes from Cedar Circle Farm plus a few carrots in the fridge and herbs in the garden. And thus this salad put itself together with a little thoughtful slicing and a lemon dressing.

Thoughtful slicing? By that I mean thinking about the best way to slice each vegetable to make the salad both beautiful AND to make each bite make sense in your mouth.

For example, radishes are pungent and spicy, so I sliced some of them into paper-thin rounds and the rest into thin wedges – both shapes ensure a huge chunk of radish won’t ruin a bite. 

Similarly, raw carrots are great, but I don’t love them shredded and neither do I want huge carrot sticks. So I cut them in thinIMG_1127 irregular slices on the diagonal that are easy to pick up with a fork without too much crunching and drama. I prefer my broccoli cooked, so I did that before slicing it into long strips.

You get the idea. Give each vegetable a moment of thought to optimize its good qualities and make it pretty and easy to eat. Mix up colors and flavors, shapes and textures.

This salad can be made with any spring vegetable you like eating. Keep a vegetable raw if it tastes good raw (like scallions, kholrabi, peas, and radishes). Briefly steam, saute, or roast it if it’s better cooked (like broccoli, fiddleheads, or bok choy) and then cool before adding. Don’t forget the fresh herbs! I mixed dill, cilantro, basil, and marjoram, all from my backyard. In my opinion, any combination of fresh herbs is good in a salad.

(I used a lemon dressing, but you can use any dressing you have and like. Optional additions are grated, crumbled, or shaved cheese of your choosing, a cooked grain or pasta, beans, or pieces of chicken.)

–Bethany Fleishman,Vital Communities’ Transportation Program Assistant and former pastry chef, is contributing recipes this spring for our Valley Food & Farm program.

Here’s my recipe; adapt as needed:

Spring Salad Made From Anything

Ingredients

one bunch asparagus – kept raw and shaved into ribbons with a peeler (or if you prefer it cooked, steam, cool, and slice)

4-6 radishes, some thinly sliced into rounds, the rest sliced into thin wedges (you can keep the root and a little of the green intact)

3-5 scallions, white and green parts, sliced thinly on the diagonal (extra pretty that way)

2-4 carrots, sliced into thin and irregular spears on the diagonal

2-3 stalks broccolini or one head of broccoli, briefly steamed, cooled, then sliced into long thin pieces

a handful of fresh herbs – basil, cilantro, parsley, marjoram, dill, chives, etc.

salt

Mix everything together in a salad bowl with a little salt (these vegetable chunks will soak up more salt than a plain salad of greens, so don’t be shy with the salt).IMG_1129

Make a lemon vinaigrette with:

half a lemon, juice & grated rind 

one clove garlic, sliced, mashed, or grated

salt & pepper

1/4 cup olive oil

Whisk this all together until smooth and creamy. Toss with the salad and serve immediately.

*Also on the family Memorial day supper menu:
– delicious juicy hamburgers with beef from Back Beyond Farm in Chelsea, Vermont, covered in fried onions and spicy sauerkraut.
– A grain salad my mom made
– Vermont ice cream with chocolate sauce.

**Thank you to my brother Ben for the photos.

Kale Pesto

I diligently planted several basil plants a few weeks ago. A few days later a crazy hail storm arrived. Afterwards, my poor basil plants were diminished to nothing but stems. So I replanted. All along, I was motivated by dreams of pesto. Pesto on pizza, pesto on pasta, pesto on sandwiches and pesto on warm potatoes. Maybe even a bowl of pesto all by itself.

kale-bowl

Basil is a traditional ingredient of pesto, but it doesn’t have to be the only one. Translated from Italian, pesto means to crush or to pound. And if you’re an Italian grandma, you probably do your crushing and pounding with a mortar and pestle – not a food processor. But times have changed, and so should pesto.

Pesto, meet everyone’s darling green vegetable – kale. With kale absolutely everywhere these days, and at an extremely affordable price ($2 – $4 a bunch, on average) it makes good sense to transform a bunch into pesto, as long as you’re using a food processor, that is. I often find myself with more than enough kale and looking for ways to eat it that aren’t just another plate of greens, if you know what I mean.

Unlike kale, basil doesn’t have a strong, prominent flavor. It allows the other pesto ingredients – nuts/seeds, cheese, and garlic to really stand out. I like to change things up with the choice of nuts or seeds too. Pine nuts tend to be out of my price range so I opt for whatever I have on hand. Often, it’s sunflower seeds. I’ve also tried pumpkin seeds, walnuts, pecans and almonds. I think it’s personal preference. In the end, it all gets crushed together and hey, that means pesto, right?

While I’m advocating for kale based pesto today, you should experiment with different herbs and leafy greens.

kale-in-food-processor

Kale Pesto

Prep Time: 10 minutes

Yield: 1 1/2 cups pesto

Ingredients

  • 1 bunch (3 cups) kale
  • 1 clove garlic
  • 1/4 cup parmesan cheese
  • 1/4 cup sunflower seeds
  • 1/2 cup olive oil

Instructions

  1. Pulse sunflower seeds in the food processor until finely ground.
  2. Add kale, garlic and olive oil. Blend until smooth.
  3. Add Parmesan and blend to combine.
  4. Taste and add more ingredients as needed to reach your desired consistency and taste.

Quick Kimchi

Photo Julia A Reed

Photo Julia A Reed.

Cabbage, cabbage, everywhere – this is the time of year for the versatile Brassica. Napa cabbage (also called celery cabbage and Chinese cabbage) grows well in our region and is often found in fall CSA shares, at farmers’ markets, and farmstands so here is an easy recipe for this crunchy vegetable.

napa cabbage

Napa is a leafy vegetable that is low in calories, but high in fiber, antioxidants, vitamin C & K, and folic acid  – that’s a lot of bang for the buck! And, it happens to be versatile and delicious.

Kimchi is a traditional Korean fermented vegetable condiment. This unfermented take on kimchi is quick, easy, delicious and a great way to enjoy the bounty of napa cabbage available this time of year. I found this recipe on sheknows.com and it takes just a few minutes to prepare and can last in the refrigerator for several weeks.

kimchi ingredients

The heat comes from the sambal oelek which is a Southeast Asian hot chili pepper sauce that you can find in many stores in the International aisle. You can adjust the amount of chili paste you add to the kimchi to make it more to less spicy.

kimchi chopped napa

Quick Kimchi
adapted from she knows.com

1 head napa cabbage, rough chopped
8-12 cloves garlic, sliced
3 Tbsp sambal oelek chili paste
1/2 cup rice vinegar
salt to taste

mixing ingredients

Directions

Rough chop cabbage and mix with vinegar, chili paste, salt, and sliced garlic. Store in glass jar and refrigerate overnight.

ready for fridge

Photo Julia A Reed

Photo Julia A Reed

Zucchini Chard Cakes

I’ve lost count of the number of times I’ve shared this zucchini chard cake recipe with folks this summer. I was sure that as soon as I mentioned zucchini I would be greeted with a sigh and eyeroll.

“No more zucchini!” they’d say. “We’ve had enough!”

 

Because, let’s be honest, each summer we all have more than enough of the ubiquitous green squash. Even if we don’t, we probably know someone looking to give away a few dozen or so. But to my surprise, as I traveled around making zucchini cake after zucchini cake, I didn’t get one complaint. In fact, people were enthusiastic to find another way to put it to use.

I’m always happy to be proven wrong. Really. That’s why this became my go to dish (along with a complementary tomato basil chutney) for my cooking demos and local food tastings. Apparently we haven’t reached peak zucchini. Word is still out on kale, though.

rainbow swiss chard keene fm by SC, 2008

 

These cakes use the classic technique of vegetable hiding. Zucchini doesn’t have a strong flavor all on its own and when you mix it into what is more or less a standard pancake recipe, you hardly can tell it’s there at all. So much so, that you can also get away with chopping up even more healthy green stuff – chard and parsley – and mixing it in as well. Simply avoid those fruitless debates with the picky eaters in your life (note: none of mine happen to be kids) and just go ahead and serve these anyway. Before they can tell you how much they don’t like these vegetables, they’ll be happily and unknowingly eating them anyway. Call me cruel, but this is one of my great pleasures in life.

Zucchini Chard Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: about 10 – 4 inch pancakes

Ingredients

  • 1 lb zucchini
  • 1/2 onion
  • small bunch of Swiss chard leaves
  • small bunch of parsley, chopped
  • 1 clove garlic, minced
  • 1 egg
  • 1 c flour
  • 1/2 tsp salt
  • splash of milk
  • 2 Tbsp oil + some for the pan

 

We’re going to need to shred the zucchini. You can do this quite easily with a box grater, or if you’re intending to shred a large quantity, I’d opt for the food processor like I did here. If not using all of the zucchini at once, it does freeze nicely.

Next, grate the onion. I prefer to grate the onion instead of chop it, as it will blend better into the pancakes.

 

Remove the stems from the chard and save for another purpose. Chopped and tossed into a stir fry, perhaps? Then chop the leaves.

Combine the egg, salt, and flour in a bowl. Add in the zucchini, chard, onion, garlic and parsley and stir to form a thick batter. Add just a splash of milk and the oil to form a more workable, pourable batter.

 

Heat your skillet and lightly coat it with oil when hot. Preheat the oven to 200F. Pour 1/4 cup spoonfuls of batter onto the hot skillet and cook 2-3 minutes per side, until browned. Flip and cook another 2 minutes. Transfer the cakes to the oven to keep warm while you cook the remainder of the pancakes.

Serve as a side, topped with tomato chutney, or as a light summer dinner with a side of greens.

Braised Pork + Cabbage: A One-Pot Late Winter Farmers Market Meal

Braised Pork & Cabbage: A One-Pot Late Winter Farmers Market Meal 

Magazines and radio shows are already gushing about springy greens recipes, but if you’re eating seasonally in the Upper Valley, winter food is still on the table. And with the gorgeous snow, that’s fine with me.

You can get the main ingredients for this one-pot locally grown dish at the winter farmers market as well as a local grocery. Get a bag of local spinach and make a salad to go alongside your braise if you’re feeling springy.

Your shopping list:

– Pack of four bone-in pork chops (bones make things tasty, keep us healthy, and you can save them for stock)
– A large yellow onion
– Bulb of garlic
– 4 carrots
– 1 small cabbage (any kind – green, red, Napa, Savoy)
– 4 medium-sized potatoes
– Cider vinegar

For the photos here (and supper with friends), I used loin chops from pigs raised by family friends who make cheese. (Cheese-making = leftover whey = pig food.)

This dish uses classic ingredients from northern and eastern Europe – pork, carrots, potatoes, cabbage, and caraway seeds (these are the seeds in rye bread). My Danish great-grandmother’s version uses sauerkraut and prunes instead of cabbage, carrots, and caraway. Her recipe is tasty, but a little intense and only makes sense if you have extra sauerkraut sitting around. The version I’m sharing here uses fresh cabbage instead. Play around with different root vegetables and spices or try it with sauerkraut if you want.

Braised Pork & Cabbage

Adapted from Martha Stewart.com
Prep time: 20 mins          Total time: 1 hour           Serves 4

Ingredients

  • 2 tablespoons olive oil (or chicken fat, lard, etc.)
  • 4 bone-in rib pork chops, 8 ounces each
  • 1 large onion, finely chopped
  • ½ medium cabbage or one small cabbage (4 cups total, cored and chopped)
  • 4 medium carrots, chopped
  • 2-3 cloves garlic, minced
  • 4-5 medium potatoes (about a 1 lb.), sliced 1/4 inch thick
  • 3/4 cup cider vinegar
  • 1 T Dijon or whole-grain mustard
  • 1 ¼ cup water, stock, or wine from an open bottle that needs to be used up
  • Salt & pepper
  • 1 t caraway seeds, optional
  • 1 bay leaf, optional
  • 1 t dried thyme, optional
  • Chopped parsley, optional (Try to use at least ONE of these herbs – ideally all.)

Don’t panic about this long list ingredients. You probably have almost all of them just gathering dust somewhere in the cupboard, right? No need to go buy any of them if you don’t have them.

Directions

  1. Prep the vegetables:

– Quarter the cabbage. Slice away the core/stem area.Chopped Cabbage (1) Slice thinly across the grain.
– I peeled the carrots because the skins looked a little weird – but I saved the skins for stock!
– Chop the onions and mince the garlic.
– Slice the potatoes.

Chopped Vegetables (1)

  1. In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over Browned Chops (1)medium-high. Generously sprinkle pork with salt. Cook until well browned, about 3-4 minutes per side. Remove pork.
  2. Add remaining tablespoon oil, onion, cabbage, carrot, garlic, bay leaf, and thyme; season with salt. Don’t worry about the brown pork bits stuck to the pot. They’ll release with the moisture of the vegetables and add to the flavor. Cook, stirring Browning Vegetables (1)frequently, until vegetables have browned somewhat, about 8 minutes.
  3. Add vinegar, caraway seeds, mustard, and 1 1/4 cups water/stock/wine; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 15-20 minutes.
  4. Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
  5. Grind a generous amount of black pepper over braise, sprinkle with chopped parsley (if using) and serve.

This is tasty as leftovers.

If you’re inclined to be thrifty and nutritionally wise like a grandmother, save the gnawed-on bones for a stock – simmer the bones (plus any others you may have in the freezer) in 2-3 quarts of water for a few hours, adding more water if needed. In the last 30 minutes of cooking, add carrot peelings (from above), and any onion and celery scraps you have. Or add a small chopped onion, chopped stalk of celery, and a chopped carrot. Strain, cool, skim the fat, and use the broth in split pea soup, ramen, etc. (This morning I made my stock into a soup with local shiitake mushrooms, onion, ginger, spinach, and other veggies.)

Getting ready for Pot Roast

Take Stock

Stock – essentially a long-cooked infusion of bones, meat scraps, or vegetables – embodies several of my favorite qualities: thrifty, healthy, old-fashioned, and delicious.

Thrifty: Stock is made with leftovers and scraps. Most of us in America have gotten used to throwing away bones, onion ends, and carrot peelings, but these have an important second life.

Have picked-over roast chicken bones? Or slimy raw bones and skin after cutting up thighs for a stir-fry? Save them all in a plastic bag in the freezer. Peeling carrots or cutting up celery for your kids’ lunches? Save the scraps, and put them in another plastic bag in the freezer.

Make stock when you have time and enough scraps saved. Then freeze it until you need it. I freeze mine in old quart yogurt containers – it’s the right amount for a batch of soup.

Healthy: Stock is touted for its health benefits since the slow cooking of bones extracts nutrients from the connective tissue and bone marrow. When it’s cool, stock should be somewhat gelatinous.

Called “Jewish penicillin” by some, the comforting and healing properties of chicken soup – and indeed any soup made with bones – are recognized around the world. Once a barista in San Francisco recommended his native Iran’s home remedy for my torn knee meniscus: a stock from chicken feet (for maximum gelatin and connective tissue). I still make that from time to time, and I make regular chicken stock and other meat stock to heal colds and flu.

Vital Communities Feb2016 SMALL-62Old-fashioned: My Jewish grandmother made chicken soup full of matzo balls, giblets, and lots of yellow chicken fat on top. My Scandinavian/German grandmother made all sorts of amazing soup from chicken, pork, or beef bones. No matter where you’re from, you likely know older folks who make soup this way. Use the knowledge of the ancestors.

Delicious: Stock can be used for the base of a soup broth or for various sauces. It makes things rich and tasty. Use it if you can, and you’ll notice a subtle but real difference. Chicken soup made with long-cooked roasted bones and plenty of onion is perfect food.

The Recipes:

Meat stock

Use cooked or raw bones, or a combination. Skin is good too. Raw bones will make lighter stock with a more delicate flavor. Cooked – particularly roasted – bones will make a darker richer stock. There are all kinds of subtleties, rules, and small steps that you can take to make a restaurant-worthy stock, but we’re just at home and making normal people stock.

  1. By weight (roughly) combine one part bone, skin, and meat scraps and two parts cold water in a stockpot.
  2. Put the pot on very low heat, and cook uncovered for hours. Overnight is good if you feel comfortable doing that. Otherwise 4-6 hours is fine. Add more water anytime if needed.
  3. Ideally, the heat should be low enough that the stock only bubbles every couple of seconds. Higher heat is okay but your stock will be cloudy.
  4. If you’re adding vegetables, do so only during the last 20-30 minutes of cooking. They will lose their flavor if cooked longer than that.
  5. Skim off foam as it’s cooking.
  6. When it’s done, strain, cool, and skim off the fat (you can save this for cooking).Vital Communities Feb2016 SMALL-70

Vegetable stock

  1. By weight (roughly) combine one part vegetable scraps and two parts cold water.
  2. Simmer uncovered for 30-60 minutes, then strain, cool, and you’re done!

It’s important to choose your vegetables wisely. I said scraps, but don’t use rotting or moldy pieces. Use the bits that are just too tough to chew or are less pretty – like the tough outer layer of a peeled onion.

Vegetables to add to stock/broth for delicious flavor:
– onion and garlic scraps
– carrot ends and peels
– celery leaves and tough outer stalks

– fennel scraps, stems, and fronds
– corn cobs
– mushroom stems
– leek and scallion scraps
– tomatoes
– parsley stems

Things NOT to add unless you specifically want these attributes:
– beets – weird color and flavor
– cabbage, kale, broccoli, etc. – yuck, cabbage tea!
– strongly flavored herbs
– people say you can add onion skins to stock. I tried it for the photo here, and it gives a nice dark color, but I found it made the stock bitter.

By Bethany Fleishman

Photo credit: Julia A. Reed

Braised Pork Chops and Turnips

It seems the sun is having a difficult time finding its way to Vermont this spring. And while I’d rather be cooking out on a grill, the perpetual dreariness still has me inside and largely using produce from last season. And that’s alright. But I did finally dig up my garden and plant a few seeds this week and I’m happy about that.

While I’m over the filling stew-like dishes of winter, I like the simplicity of these pork chops and turnips. They’re browned and simmered in one pan and aside from a minimal sauce, don’t need much else. It reminded me of how much I enjoy the combination of braised meat and vegetables. It’s a good technique to know. The particular kind or cut of meat can change, and any root vegetable would work here too.

Braised Porkchops and Turnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2 servings

Ingredients

  • 2 3/4 – 1 inch thick, bone in pork chops
  • salt and black pepper
  • 2 tablespoons canola oil
  • 1 pound turnips or rutabaga, cut into one inch pieces
  • 1 cup white wine, chicken stock, or cider
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 3 tablespoons chopped parsley

Let your pork chops come to room temperature for a few minutes. This helps the meat cook evenly in the pan. Then season both sides with salt and pepper.

Pre-heat a saute pan over medium high heat for a minute or two. Preheating is important, so don’t skip it. Add your oil and let that get hot as well. Both of these steps will help the pork chop, or any piece of meat, in browning. Also, be sure to give the meat plenty of space in the pan.

Let the meat sear, without disturbing, about 3-4 minutes on each side. The meat should sizzle when it hits the pan. If oil starts flying out, cover the pan for a minute and lower the heat a little.We’re not looking to fully cook the pork in this step, just get a nice browning.

When both sides are browned, remove the chops from the pan, set aside, and add in the chopped turnips.

turnips

Then add in the liquid, 2 tablespoons of parsley, butter and brown sugar. Scrape the bottom of the pan to remove anything that might have stuck during browning.Cover, let the turnips simmer for 10-15 minutes, until almost tender, then add the pork chops back in.

The chops should be sitting in the liquid, add a little more if this is not the case, and put the cover back on the pan. simmer for another 5 minutes or so, until the pork is cooked through (at about 145F) and the turnips are completely tender.

pork chop1

Portion the turnips on two plates, top each with a pork chop, juice from the pan and the remaining parsley.

Farm to School Forum: King Arthur Flour Bake for Good Kids Program

Join Upper Valley Farm to School Network as we learn how to make the dough!

 

 

KAFBFG

King Arthur Flour Bake for Good Kids Program

  • Kids LEARN to make bread from scratch. Math + science + reading + baking know-how = something delicious!
  • Kids BAKE. They practice their new skills and use ingredients we provide to bake bread or rolls.
  • Kids SHARE within the community, and give part of their baked goods to those in need. (They keep some to enjoy!)

How does BFGK Self-Directed Group Baking work? 

  • 5-50 kids, grades 4-12
  • Kids watch BFGK video with you
  • KAF provides flour, yeast, recipe booklets, dough scrapers, video lesson, and more
  • Kids work in teams, bake together with you, and donate rolls

Learn how easy (and fun!) it is to bring our very popular free BFGK Self-Directed Program to YOUR students. We’ll show you how it works, how to access helpful information, and practice some roll shaping skills! Take home BFGK Program materials and enjoy some homemade pizza!

Instructor: Paula Gray, is the Manager of the Bake for Good Kids Program. She has been an educator/presenter for over 30 years, and is an employee owner of the King Arthur Flour Company in Norwich, VT

When: Monday October 30, 2017, 5:30-7:00PM

Where: Culinary Learning Center, COOP Food Store, 12 Centerra Parkway, Lebanon, NH 03766

Fee: FREE!

Register: Contact Beth Roy at Beth@VitalCommunities.org or (802)291-9100 x105 or register on-line

Grilling Pizza

Most people think of summer as grilling season, but I have my grill going year-round. It’s easy, makes fewer dirty pans, and the food just tastes better with the smokey grill flavor. And, one of my favorite grill meals is pizza.

Pizza is already one of the most universally loved foods, and grilling it takes it to a new level of deliciousness. Most stores have ready to cook pizza dough, but you’ll find an easy dough recipe below.

Trek 2015 1

Easy Grilled Pizza

Turn on grill to medium heat. Roll out pizza dough to desired size on a floured surface. Sprinkle some corn meal on a baking sheet and transfer rolled out dough to sheet. Brush dough with olive oil.

Transfer dough to heated grill oiled side down. Cook for around minutes and remove from grill back onto the baking sheet with the grilled side up. Add desired toppings to pizza. Reduce grill heat to low and return topped pizza grill and cook with the grilled cover closed until done.

The fun part about pizza is that you get to  make it your own by adding your own family’s favorite toppings, or throw on the leftovers lurking in the fridge. This is the ultimate in quick, easy, versatile, and delicious. Mangia!!

 

grilling-cabbage-and-pizza1-credit-julia-a-reed

 

Easy Pizza Dough

courtesy of Food.com

  • 2 cups flour
  • 1 tablespoon yeast
  • 14teaspoon salt
  • 1 tablespoon sugar
  • 2cup lukewarm water (plus an additional 2 tbsp)
  1. Mix 1 cup of flour with all other ingredients.
  2. Gradually add 2nd cup of flour until it forms a ball. …
  3. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or plastic wrap to keep it warm.

grilled-pizza1-credit-julia-a-reed

All photos Julia A Reed

 

 

 

Hot Sauce is Cool

Do you have a handful of shriveled chili peppers at the bottom of last week’s CSA box? And now a new CSA full of more chilies? Make hot sauce and use them up! Late summer and early fall is hot sauce season. Almost all the ingredients you need are available now from Vermont and New Hampshire farm stands and farmers’ markets.

Homemade hot sauce is easy and delicious. Also, it’s super cool.

My dad makes a sweet and vinegary hot sauce that can sit on the shelf for months, corroding the lid of the jar and getting more and more delicious. I grew up eating it on fried eggs and stir fries. After spending a year working in a barbecue restaurant, I started making my own versions. Now I make a few different kinds each August and September with whatever hot peppers are around.

There are so many ways to make hot sauce – ingredients and technique vary widely by culture and household. You can ferment it (like Sriracha and Tabasco) or use vinegar (like the recipe below). You can keep it plain or add sweetener and other flavors (herbs, fruit, oils, and spices). You can cook the peppers or leave them raw. Make what you like! A quick Internet search brings up a huge range of hot sauce recipes if you are looking for a specific style.
Most of my hot sauces are secret preparations, and sometimes the peppers just tell me what to do. But here’s a very simple formula for making your own.

The first step is to put on a pair of disposable gloves. Hot peppers will burn your skin for longer than they burn your mouth. I have made hot sauce without gloves with mixed results, but that habit ended abruptly after I spent most of a hot summer night last August lying on hot-pepper-herb-sauces-credit-julia-a-reed-2my bed alternately clutching a cold washcloth with both hands and dipping my fingers in ice water while trying to catch snatches of sleep.

If you are fearful of your hot sauce being too hot, remove the seeds and white membrane that holds the seeds and just use the pepper flesh. Absolutely wear gloves for this.

 

Simple Fresh Hot Sauce Recipe

Makes about 1 ½ to 2 cups

Ingredients

10 – 15 chili peppers, any kind
1/2 sweet bell pepper (OPTIONAL)
1 cup apple cider vinegar
4 garlic cloves
teaspoon sea salt
1-2 tablespoon sugar or maple syrup

Directions

  1. Put on a pair of disposable gloves.
  2. Wash the peppers and cut off the stems.
  3. If you want a hotter sauce, leave the seeds in. For a milder but still hot sauce, split the peppers lengthwise and remove seeds and the white membrane.
  4. Puree peppers and all the other ingredients in food processor or blender.
  5. Taste and adjust salt, sugar, garlic, and vinegar as needed. If it’s too thin, add more peppers and puree some more. If it’s too thick, add more vinegar.
  6. Pour into a clean jar and store in the fridge and eat within a few weeks.

hot-pepper-herb-sauces-credit-julia-a-reed-4

Shelf life of hot sauce

I don’t have one simple answer for this, but in general, if you have a lot of vinegar in the sauce, you can keep the sauce for a long time. What’s enough? Enough that it tastes pretty sour and is fairly thin, like commercial hot sauce. If you want to keep that fresh not-too-sour taste, use less vinegar and use up the hot sauce within a couple weeks. If you ferment or cook the hot sauce and use a sterilized jar for storage, the sauce may last longer. Discard if the hot sauce grows mold, gets slimy or discolored, or develops an off taste or smell.

– Bethany Fleishman

Photo credit: Julia A. Reed

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