This is truly a belated post given that my plan was to do this last week, but here I am and ready to share and document my recent adventures in the back yard.Whats up rutabaga?!! If you haven't tried some before, grab some at the grocery store or grow them because they taste like potatoes and are easy to grow in the colder months when bugs are slowed down by frost. My skeptical wife was pleasantly surprised by how good they tasted. The smell of chopping rutubagas is unique and I could only describe it as soapy and familiar. There are recipes out there for cooking the rutabaga greens which resemble smooth German kale. Their similar appearance can be explained by their shared genus brassica, which are part of the mustard family.
I had to take a picture of this haunting scene.
All poor St. Francis wanted to do was take care of the birds and animals. I have no idea what earthly creation turned him bright white in some spots. St. Francis and the chicken run were both covered in crawling cherry tomato plants. The early morning frosts had finished off most of the tomato plants resulting in sour rotting cherry tomatoes everywhere. The chickens don't mind a sour cherry tomato, but I do.
|How can you not love this photo? Fluffy chicken looking for grub.|
Candied Ginger Recipe
1) Spray a cooling rack with nonstick spray and set it in a pan lined with parchment.
2) Peel 1 lb of fresh ginger root which takes a hot minute.
3) Slice the ginger root into 1/8 inch thick slices using a mandoline slicer. You can use a knife, it just takes a while.
4) Place sliced ginger into a 4-quart saucepan with 5 cups of water over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
5) Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar.
6) Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently.
7) Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, and begins to recrystallize, approximately 20 minutes.
8) Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.
9) Once they are cooled, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top cookies, ice cream, or sweeten coffee.
Chickens are such a joy!
Happy Fall Harvests!