So Ex(cider)ed

There is nothing that compares to freshly pressed apple cider. We are fortunate in our region to have numerous apple orchards that sell delicious fresh cider at the Farmers Market and now is the time of year when it is abundant.

Though widely available this time of year, it is a truly enjoyable experience to press your own cider. If you have the opportunity to try your hand at operating a cider press I highly recommend it. It's a great way to spend a fall day with your family or friends. If you don't have access to a cider press but still want to taste the sweet nectar of a freshly pressed apple, you can make your own cider with some simple household kitchen appliances.

To make your own cider you'll need:

• Apples
• Knife or apple corer
• Blender or food processor
• Cheese cloth
• A large bowl

Instructions:

1. Rinse apples and remove core and seeds. Cut into quarters
2. Put apples into food processor or blender and puree. The more finely ground your apples are, the more juice you'll be able to extract.
3. Place cheese cloth over a bowl and pour in a manageable amount of apple puree.
4. Wrap up the puree and squeeze the apples to extract the juice into the bowl.
5. Transfer your cider into a glass or plastic jar.
6. Cider should be kept refrigerated and should last for up to seven days. You can pasteurize your cider by heating in a saucepan to 160 degrees F. Pasteurized cider will last up to three weeks in the fridge.

Apple cider will vary greatly in taste depending on the variety of apple you choose. Experiment with using different apples and mixing them together. Some apple varieties are sweeter, others produce a tangier cider. Check out the Farmers Market for a large selection of local varieties.

Tomorrow I'll share a few of my favorite apple cider recipes. What's your favorite way to enjoy cider?

Apple Season!

Apples are abundant at the Farmers Market. Apples by the bag, cider, or sauce, this week we'll share some great ways to enjoy apples this autumn season. Look forward to cider recipes, canning your own apple sauce, and some delicious sweet and savory recipes for apples.

Leather Britches

I was watching the farm report the other morning, and heard a recipe that sounded simple and tasty, Leather Britches. Utilizing dried green beans and some bacon or salt pork, and water, you have a hearty, fall or winter soup. Making leather britches is a traditional southern method of preserving fresh garden green beans by stringing them to dry. Some versions call for blanching the beans first to preserve color and stop enzyme development. We suggest you trim and string the beans [prior to drying.

DIRECTIONS for DRYING
Pierce the beans or peas about one-third of the way from one end with a needle, then string them on clean heavy thread. Steam-blanch the beans or peas, string and all, for about 6 minutes, or until pliable and bright green in color. Blot dry with a clean dish towel.

Hang to dry in a warm, well-ventilated place. After drying, store them by hanging them under the eaves of the house, from the attic rafter, on a porch, or in your kitchen, if conditions permit.

PREPARATION TIP: If using green beans, do not dry in direct sunlight as they will lose all color. Vegetables need blanching before drying to set the color. Blanching hastens drying by softening the tissues, checking the ripening process, as well as destroying enzymes to prevent undesirable changes in texture, flavor, and color during drying or storage. Steam blanching is one of the best methods because blanching in boiling water adds more liquid to the food initially, thereby making the drying process longer. Steam-blanched vegetables will hold up to taste tests much better as well.

The Soup

Ingredients

1. 1/2 lb. dried beans, cut in 1" diagonal strips
2. 1/2 gal. water
   
3. 1/4 lb. bacon pieces (4-5 slices), ham bone w/ some meat, or chopped salt pork
4. (optional) 1 lb. potatoes
5. salt and pepper to taste

Directions

• Place beans in kettle and soak for at least 2 hours
• Bring beans with water to low simmer and add meat
• cook about 3 hrs (be careful that the water doesn't cook away, add more as necessary), until tender
  
• add optional potatoes (if using) the last 30-45 minutes
• adjust seasonings
• serve with cornbread

Note; My mother always thickened hers with a slurry of water and flour, and served with cider vinegar at the table to add as desired.

Makes 8-12 servings

Wild Harvest: Chicken of the Woods

With all the uproar in Athens surrounding raising chickens in town, we can rest assured that no legislation will take away one of my favorite mushrooms, Chicken of the Woods. An unusually late rush of these bright orange polypores has made me a happy camper these last two weeks. Chicken of the Woods are one of the more easily identifiable edible mushrooms, though caution should always be taken when foraging for wild mushrooms. It has great flavor and a wonderful chicken like texture-- a great mushroom for those who think they hate mushrooms.

I spotted Chicken of the Woods at the Athens Farmers Market this morning at Integration Acres. Chris Chmiel and I noted that this years harvest was a little woodier in texture than usual but delicious none the less. If you go out in the woods, they typically grow on dead or mature oaks and other hardwoods.

My favorite recipe for this mushroom usually comes in the form of a Thai curry or soups but after finding a few pounds worth in the woods last weekend, my partner and I decided to make a quiche. Using almost entirely local and foraged ingredients, the result was a beautiful and delicious feast. Click the link below for the recipe and enjoy your own!

Wild Mushroom Quiche Recipe

Way down yonder in the paw paw patch...

In honor of the 12th Annual Ohio Paw Paw Festival, I thought it was a proper occasion to post something about one of our most unique and delectable native fruits, the Paw Paw. Delicious on their own, ripe off the tree, there are several ways to enjoy this wonderful fruit.

Paw paw pulp can be frozen and stored for baking recipes and smoothies. Just scrape the fruit from the skin removing the skins and measure into quart sized freezer bags. Freeze bags flat for easy storage. The pulp makes a great substitute for bananas in recipes and is delicious in pancake or waffle batter.

One of my favorite ways to enjoy paw paws is in a lassi. A traditional Indian yogurt drink, a lassi is quite simple to make and a delightful treat. Blend 1 cup yogurt with 1 cup paw paw pulp and a few ice cubes until frothy and smooth. Drizzle with a little honey and sprinkle with cinnamon for garnish. I think the recipe tastes best with your own homemade yogurt. Learn how to make your own here!

For more ideas and to taste paw paws and recipes from around Ohio, be sure to visit the Paw Paw Festival this weekend