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Old October 19, 2017   #1
oakley
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Default Fall 2017 Harvest Menu

The season is coming to an end. When I took these pics 2 weeks
ago it was 70 at 6am. Dropped overnight this past weekend to
32, 50 daytime temp. Time to wrap it up and prep for storage.

6 buses of apples, Concord grapes, tomatillos. A few tomatoes.
some greens and peppers. Some squash. A few leeks.
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Old October 19, 2017   #2
oakley
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Made Concord grape and apple juice. About 3 dozen juice bottles
for the freezer. Way sweet but I'll cut it with seltzer. I've tried
apple butters and other recipes but I need savory.
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Old October 19, 2017   #3
oakley
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Some recent dishes using harvest. Lots of leftovers for the freezer
and lunches.
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Old October 19, 2017   #4
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Lots of stock. When the weathers cooled a bit in September made
chicken, a leek top veg, and a roasted bone broth. I'll make one
a week through the holidays as we are now using it a few times
a week for soups and KoreanNoddleBowl.
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Old October 19, 2017   #5
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Looking good, Oakley! Lots of work but so worth it.
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Old October 19, 2017   #6
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I saw this earlier and didn't want to look because all I had for lunch was bread and water.
Looks good.

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Old October 19, 2017   #7
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looks wonderful!
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Old October 19, 2017   #8
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Wow,you are the chef indeed. Looks like tons of work but worth it. Living in a place where you have a big variety of harvestable fruits and veggies is definitely a plus. You will have a tasty winter for sure.
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Old October 19, 2017   #9
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Now I want to come live with you, lol.
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Old October 20, 2017   #10
oakley
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Thanks but it is great fun. Much cheaper than therapy.
Every year is so different but keeps it interesting to come up
with different ways to preserve all these great flavors.

I've not made Risotto in ages. such a big batch I have 3 packages
of 8 in the freezer. (bit of mozzarella and prosciutto inside, then
rolled in Panko).

My pepper harvest came in a box, lol. First things first. A tray
straight into the oven to slow roast. Then a killer HatchChili
tomato soup using some of the leek/veg broth and a couple ripe
tomatoes.
I still have my pepper plants alive and well but not that much of
a harvest. And most are just not ripening.
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Old October 20, 2017   #11
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first test batch of HatchChili Humus. I oven roasted a big batch
of hatch, garlic from the garden, and onion. Added lots of fresh
cilantro and lime. Big hit at work especially loved by a friend
that grew up near Hatch. (gave him a couple lbs of fresh chilis)

Started a jug of fermenting hot sauce Monday. Way out of my
comfort zone but read about it till my eyes bled. Smells great.
I need to blend it up and strain it tomorrow. Hoping for a great
color. The solids might make a nice condiment. Undecided if I
want to add some ac vinegar. I have enough to try both.

Still have 2 lbs to play with...
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Old October 20, 2017   #12
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I want to live with you too!
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Old October 21, 2017   #13
oakley
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Back to the apples. I did a few tests. Sauteed with garlic, shallots
and Hatch chili. No spice. First two I used different fresh herbs
but way to floral since I usually use a spice rub on pork. Clash.
Leek was good but all out if it. Tomatillo was nice.

Ready for a big batch. Apples will keep a few months but the
Hatch needs to be used up.
Roasted chick peas always a hit.
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Old October 21, 2017   #14
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Quote:
Originally Posted by oakley View Post
first test batch of HatchChili Humus. I oven roasted a big batch
of hatch, garlic from the garden, and onion. Added lots of fresh
cilantro and lime. Big hit at work especially loved by a friend
that grew up near Hatch. (gave him a couple lbs of fresh chilis)

Started a jug of fermenting hot sauce Monday. Way out of my
comfort zone but read about it till my eyes bled. Smells great.
I need to blend it up and strain it tomorrow. Hoping for a great
color. The solids might make a nice condiment. Undecided if I
want to add some ac vinegar. I have enough to try both.

Still have 2 lbs to play with...
If I were you I would let the stuff ferment for at least two weeks if not more like three or even four.
If everything is going well and you added the right amount of salt you wont need the extra acid from the vinegar.
My fermenting peppers stay on the counter and I forget about them for a long time.
In my opinion one week is simply not close to being long enough to store safely.
Just saying.
Worth
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Old October 21, 2017   #15
oakley
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A couple weeks ago we made 2 batches of focaccia using all the
cherry toms coming in to ripe. A Jim Lahey recipe that has a bit
of potato in the dough. Very wet sticky dough. Second rise in the
sheet pans gets nice and puffy/bubbly. Freezes well.
Easy no-knead dough...just the rise time. One recipe makes two
full sheet pans.

A great use of whole frozen cherry tomatoes all Winter.
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