TWOSDAY: {Cabbage + Salt = Sauerkraut}

Another new feature here on Eat With the Season is called TWOSDAY. We're taking it back to the basics, where 1+1=2. Its simple: we'll make delicious food with just two ingredients. And we'd love to hear from you! If you have a simple recipe you love - send it to info@ohiofoodshed.org.

First up, we're making sauerkraut. Fermentation increases the flavor, medicinal value and nutrition of foods and Sauerkraut certainly packs a punch. Making it from scratch is super easy and a rewarding experience that is well worth the wait.

The following recipe comes from Wild Fermentation, which is an excellent book if you don't already have it on your shelf.

Timeframe: 1-4 weeks (or more)

Special Equipment:

• Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
• Plate that fits inside crock or bucket
• One-gallon jug filled with water (or a scrubbed and boiled rock)
• Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):

• 5 pounds cabbage
• 3 tablespoons sea salt

Process:

1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
3. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
4. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
5. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
6. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
7. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
8. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
9. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

COCKTAIL HOUR: {Mojitos}

Here's the first post in a new feature called Cocktail Hour. I'll explore delicious cocktail recipes featuring the best in seasonal ingredients. First up: Mojitos!

It's summertime and fresh mint is abundant - invasive even. But when kept in check, and using the right varieties, mint is a wonderful addition to recipes both savory and sweet.

Mojitos are a traditional Cuban highball and are a perfect summer cocktail. The secret to a great Mojito is muddling the mint to release the essential oils, as opposed to chopping or tearing the leaves.

Traditional Mojito

Ingredients:

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Directions

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
2. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
3. Fill the glass almost to the top with ice.
4. Pour the rum over the ice, and fill the glass with carbonated water. Stir,
5. taste, and add more sugar if desired.
6. Garnish with the remaining lime wedge.

PEACHES: {Peach Habanero BBQ Sauce}

Peaches are yet another favorite summer fruit and are becoming abundant at farmers markets and produce stands.

When buying peaches, choose fruits with a fragrant aroma and flesh that yields a bit when pressed gently. Peaches can be stored in the refrigerator for 3-5 days.

Over the July Fourth weekend, I made some Peach Habanero Barbeque Sauce for a pig roast- my first foray in BBQ sauce making, which, if I might say so myself, was quite successful. The recipe below uses peach butter in addition to fresh peaches. I had canned a batch of peach butter two years ago which sadly had gotten burnt in the crock-pot, leaving it with a slightly smoky flavor. Not so good for spreading on toast, but dang did it make a good BBQ sauce.

Peach Habanero BBQ Sauce

Ingredients

• 1 cup dijon mustard
• 1 pint peach butter (apple butter can also be substituted for a delicious alternative)
• 1 cup ketchup
• 3 tbs. Worcestershire sauce
• 3 tbs. balsamic vinegar
• 2/3 cup dark brown sugar
• 1tsp. salt
• 1 ripe peach diced
• 1 habanero pepper
  

Directions:

1. Combine all ingredients and simmer over low heat for about 20-30 minutes.
2. Enjoy over pork or chicken.

PEACHY KEEN: {Summer Peach Tart}

This seems to be the summer for peaches, with local trees bending with the weight of these delightful fruits. Here's a delicious summer dessert, perfect for any occasion.

Summer Peach Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon finely grated lemon zest
• 7 tablespoons unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1/4 cup plus 2 tablespoons peach preserves
• 3 to 4 firm white peaches, cut into 1/2-inch wedges
• Confectioners' sugar, for dusting

Directions:

1. Preheat the oven to 375° and position a rack in the lower third of the oven.
2. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms.
3. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
4. Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top.
5. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale.
6. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden.
7. Immediately dust the tart with confectioners sugar and let cool for at least 30 minutes before cutting into wedges and serving.

OHIO BREW WEEK {Porter Burgers with Sweets + Beets}

Ohio Brew Week is here once again. To celebrate, I thought it appropriate to share a beer recipe, because let's face it, beer is good with food but beer IN food? Incredible.

There are numerous chances to sample some local flavor this week - so check out the OBW website for a full listing of beers and events.

For the recipe below, I used one of my favorite Ohio Porters, Edmund Fitzgerald from Great Lakes Brewing Company.

Porter Burgers with Sweets + Beets

EDDIE FITZ BBQ SAUCE (makes about 2 cups)

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, small dice
• 1/4 cup molasses
• 1 12 ounce can porter or stout
• 1/4 cup apple cider vinegar
• 1 can tomato puree (small can)
• 1 teaspoon red pepper flakes
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin

Directions:

1. In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.
2. Add the molasses, beer, vinegar and tomato puree then stir to combine.
3. Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce. While simmering, keep an eye on the sauce and stir occasionally.

GRILLED PORTER PATTIES

Ingredients:

• 1 pound ground beef
• 1 egg, whisked
• ¼ cup porter or stout
• 1 Tablespoon olive oil, plus extra for brushing the grill
• 2 teaspoons stone ground mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• ½ teaspoon black pepper
• 4 burger buns

Directions:

1. Preheat the grill or pan to medium.
2. Mix beer, olive oil, mustard, garlic, salt and pepper and slowly add to the beef.
3. Lightly mix with a fork until it reached a consistency that can be formed into patties. Separate the mixture into four or more portions, then lightly roll each portion into a ball and press down to make a burger patty.
4. Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill. Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).
5. Remove the patties from the grill and assemble each burger with desired toppings

Recommended Toppings: Eddie Fitz BBQ sauce, raw goat's milk cheddar cheese, greens and red onion.

SWEETS + BEETS

Ingredients:

• 2 medium sweet potatoes (try to look for long cylindrical potatoes)
• 4 medium beets
• Oil for frying

Directions:

1. Slice sweet potatoes and beets approx 1/8" thick
2. Heat about 1-2 inches of oil in a skillet over medium heat
3. Carefully place sweets + beets in hot oil with a slotted spoon or spatula
4. Cook until golden brown on each side
5. Remove from oil and dab between sheets of paper towel or newspaper.

BLACK RASPBERRIES {Individual Yogurt and Black Raspberry Cheesecakes}

Hello Eat With the Seasons readers! I'm Stina of the blog HearthBird. I am an Arizona native that just recently moved from California to Southern Ohio. As an avid natural foodie, I am certainly loving it here. What wonderful wild and home-grown treasure this place has to offer! I am so excited and honored to be sharing some of my Ohio culinary discoveries with you!

I know black raspberry season has reached it's peak and now the blackberries are setting on, but I just couldn't resist creating a post for all the raspberries I wild harvested and saved in the freezer. This recipe is versatile, so it would be well suited for any in-season or frozen berry you have on hand.

These cheesecakes are a little different than others you are probably familiar with. This recipe uses thick strained yogurt, making it much healthier than the standard cheesecake without compromising flavor or texture. I consider myself fairly obsessed with the stuff. I prepare several quarts of fresh, raw milk yogurt every other day and use it in just about everything. Sarah did a lovely tutorial post about homemade yogurt that would work just fine for this recipe. Alas, if you're not into making it yourself, you can use store bought. A plain, unsweetened, unflavored, Greek variety would yield the best results. Simply put the yogurt in a straining bag (you can purchase these inexpensively) and let the additional liquid (whey) drip from the bag for a couple hours. I usually tie the bag from a cupboard handle and place a large bowl under it. This process creates a very thick, cream cheese-like texture. Perfect for cheesecakes! Just keep in mind that your quantity of yogurt will decrease during this process because you are removing the whey, so you'll want to start out with a little extra.

This is how the yogurt should look after it is strained.

Finally, before we get on to our recipe, I must share with you my sweeteners of choice. Because I am on a diet that restricts the types of sweeteners I may consume, I prefer local honey and liquid stevia extract (and occasionally sucanat). I just tried Ohio's native Locust honey and... WOW. What a strange and exotic flavor! I think it has to be one of my favorite honeys now. Stevia on the on the other hand has been a little gift from herbal heaven. It's an all natural, zero carb, zero sugar, herbal tincture derived from the Stevia Rebaudiana leaf. It is 300 times sweeter than sugar, so just a few drops goes a long way! I have purchased and tried many brands of stevia and by far NuNaturals Vanilla Stevia Liquid is the best. I highly recommend it for anyone that has to watch their sugars. And it's fabulous for making sugar free sweet teas and lemonade!

Individual Yogurt and Black Raspberry Cheesecakes


Ingredients (makes four 8 oz. jars)


Crust:
1 1/4 cups ground almonds or almond meal
1 Tbs. butter
3 Tbs. honey
1 or 2 pinches of salt


Filling:
2 cups thick strained yogurt (as pictured above)
1/4 cup + 2 Tbs. honey
70 drops NuNaturals Vanilla Stevia Liquid
2 whole eggs + 1 egg white

Topping:
1 heaping cup thawed black raspberries (do not drain)
1/4 cup honey
1 Tbs. arrowroot or cornstarch
10 to 12 drops NuNaturals Vanilla Stevia Liquid

Preheat oven to 325 degrees.

For the crust, mash ground almonds, butter, honey, and salt with a fork until it becomes a dough-like consistency. You can mix with your hands if the fork is taking too long. Divide the mixture and press it firmly into the bottom of your jars.

For the filling, mix the honey, stevia, and strained yogurt with a hand mixer until combined. Add one egg at a time, mixing well until light and fluffy.

Spoon the filling into the jars, dividing it evenly. Place the jars in a deep roasting pan and fill the pan with water. The water should come up to an inch below the top of the jars. Bake in the oven for 30 minutes. Then turn the oven off and let the jars sit in the oven for another 15 to 20 minutes.

While the cheesecakes are baking, you should prepare the topping. In a saucepan, sprinkle the raspberries with the starch and toss gently. Add the honey and stevia. Bring to a low simmer over medium heat, stirring occasionally. Remove from heat as soon as it thickens.

Carefully remove the jars from the oven and spoon the topping on. Let them cool and then transfer them to the refrigerator. These absolutely need to chill for at least a couple hours, but over night is best.

You can also garnish with additional raw berries.

Enjoy!

BLUEBERRIES: {Blueberry Limeade}

Blueberries are in full swing - and is there anything more tasty? This week we'll feature a few recipes to enjoy this delectable fruit. Pick up a quart at your local farmers market or head on over to the Chesterhill Produce Auction to stock up your freezer. Because who doesn't love a blueberry smoothie in January?

This recipe is so quick and easy- and is a great alternative to traditional lemonade!

Blueberry Limeade

Ingredients

• 5 limes
• water
• ice
• sugar
• blueberries

Directions:

1. Squeeze juice of 5 limes into a pitcher of ice
2. Add water to fill
3. Add sugar to taste
4. Muddle a few blueberries into the mix and serve with fresh berries and a lime slice for garnish
5. Enjoy on a hot summer day!

Bing Cherries {Cherry Chocolate Chunk Ice Cream}

Get those cherries before they're gone for the season and pull out your ice cream maker!

Cherry Chocolate Chunk Ice Cream

Ingredients:

• 1 1/2 cups cherries, pitted and coarsely chopped
• 2 tbsp. raspberry liqueur, such as Chambord
• 3/4 cup plus 2 tbsp. sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup chopped dark chocolate

Directions:

1. In a medium bowl, toss the cherries with the liqueur. Cover and let soak for at least 8 hours or overnight. Strain, reserving the liquid and cherries separately.
2. In a small saucepan, combine 3/4 cup water and 3/4 cup sugar. Cook, stirring, over medium-high heat until the sugar is dissolved. Transfer to a large bowl and let cool. Whisk in the cream and milk.
3. Using an ice cream maker, process the milk mixture according to the manufacturer’s instructions. In a small saucepan, bring the reserved cherry juice and the remaining 2 tbsp. sugar to a boil, whisking. Cook over high heat until syrupy, about 5 minutes; remove from the heat and refrigerate. About 5 minutes before the ice cream is finished churning, mix in the reserved cherries and the chocolate. To serve, drizzle with the cherry syrup.