Follow Your Food: Fields Farm

 

Organic agriculture goes back millennia, with roots as deep as any human tradition. Our connection with how to select, cultivate and prepare foods has evolved over generations of farmers and meals from the family hearth. That natural evolution eventually led to a point where the goal of food production rose above the level of subsistence, where technology allowed farming to become a smaller piece of our larger anthropology. Inevitably consolidating agriculture led to a smaller number of farmers growing over larger acreage. Farming then became less a natural development and more a field of study. Of course this has allowed the concentrated field of agricultural science to make profound discoveries in areas like crop genetics and advanced breeding techniques which matriculated  into large yields and global food distribution. However, in the creation of any industrial system there are unforeseen externalities; details that were either overlooked or not accounted for. For years now people have been talking about the ills of the “conventional” food system, and how it is a broken model. Stacks of articles have been written about how modern agriculture has contributed to land degradation, pollution, biodiversity loss, obesity, diabetes, inequality… the list goes on. One source of these problems, a factor that is easily overlooked, again, is that the greatest externality is a loss of knowledge. Yes, of course there is more research going into food than ever, but the kind of knowledge we are missing does not come from a classroom; the form of knowledge that faded comes from the land, and from each other.

That is how organic farming emerged as a movement. In the midst of consolidation, there were those among rural and urban populations who realized that they felt disconnected. What they were disconnected from was, and is a cultural heritage between people, the land, and food grown in it. This movement emerged then, and continues to this day, as a populous voice seeking to rewrite the modern definition of agriculture to include those details that were overlooked as seeds started to be bought through growing corporations, instead of shared between a community of growers. In a sense, the farmers that emerged during the organic revolution were pioneers on quest to journey back into human history and reconnect with the heritage of traditional farming.

Fields Farm has long been a curator of mindful agriculture here in Bend, beginning a quest for creating sustainable land. Jim and Debbie Fields began their journey into farming 27 years ago when they purchased their 10 acre plot, nestled right outside the heart of Bend. It began as a small gardening experiment, their initial goal was simply to connect with their roots and build a lifestyle around living off the land. Over time Jim an Debbie began to grow their hobby into a business by implementing a small CSA. They only started with 8 members, but Jim’s philosophy is to ‘start small, grow slowly and observe a lot’, much like natural adaptation in plants. By 2006 they had grown their CSA to 68 members, engaged in two farmers markets, and finding their way to sell some produce wholesale.

Over the years their growth as a business has meant that their knowledge of farming has grown along with it. What began as a backyard homestead has evolved into a goal to feed the Bend community without a carbon footprint. Jim reached this goal by holding to his same curiosity that drove he and Debbie closer to the land in the first place. Over years of observing the services plants provide to the ecosystem, they became more attuned to what the land needed to give back to complete the nutrient cycle. This led them to building their own foundation of soil health through composting non-commercial plant organic matter; however, further inspection of the wider community revealed that this process did not have to end with the 10 acre boundaries of Fields Farm. So, Jim approached Deschutes Brewery and gave them a way to recycle their wasted hops and spend grains back into the soil to foster new life. Instead of contributing to methane pollution in landfills, Deschutes contributes their organic wastes towards growing food for the community. Now, those gasses are taken out of the atmosphere and added to a soil amendment strategy that reduces more than just the farm’s carbon footprint. This example right here is how Jim and Debbie Fields are writing organic farming into the modern context of community, taking us closer to the old days when agriculture was the beating heart of human culture.

27 years of farming has imbedded a lot knowledge at Field’s Farm, extending from carbon neutrality to season extension, to crop rotations. Jim and Debbie have realized that this information contributes diminished service if it stays locked in their own brains; because, as mentioned earlier, the cultural heritage of farming is shared around the community. Without the help of caring, and insightful neighbors, there is no way that a beginning farmer can know what experience doesIf you talk to most any young farmer around Bend, they will go on about how much their operation has learned from the wised counsel of Jim and Debbie Fields. Currently Jim offers consultation services to aspiring growers in the area, a way of helping them learn from what years of experience have taught him. Knowledge not only enrichens the lives of producers, but for consumers as well. This is why Fields Farm hosts tours on site for school groups, so that the next generation of consumers grow up knowing where there food comes from, how it was grown, and why that is important.

Our world is so concerned with the pitfalls of humanity, that we forget that the objective world exists in our collective ability to care. Fields Farm cares, and through their individual work, the community is brought closer around the identity of healthy land and good food. Food is the foundation of knowledge and, no matter how far we stray away, will always be origin of culture. So, I guess my piece in this is to call to you to explore your origins by caring about your food as Jim and Debbie do.

Follow Your Food: Artichoke Soup

Artichokes in Oregon? That doesn’t sound right, but indeed it is. These artichokes are grown just outside of Eugene at Groundwork Organics, and represent a minority category of American artichokes grown outside of Southern California. The U.S is the world’s 9th largest global producer of artichokes, behind Mediterranean states like Spain, Northern Egypt, and Italy. Just about 100% of domestically grown commercial artichokes come from America’s own Chaparral climate in California’s agrarian basins. 80% of that yield is found solely in Monterey County, one of the southernmost regions in the state. So, finding regional varieties here in Oregon is a rarity, and it represents the nuanced capacity of diversified small farms.

Despite my preconceptions, I just learned that artichokes are, in fact, incredibly healthy. They are packed with plant compounds that contribute to a number of medicinal benefits. First, they are very high in antioxidants, more than most any other plant. This is thanks to the presence of bioacive compounds lutolin and apigenin, which help prevent cellular oxidation from free radical molecules. It is good that artichokes are difficult to eat raw, because the bioavailability of these compounds actually increases as the plant tissue softens from cooking. A journal of medicine, the National Center for Biotechnology Information, published a reseach study that concluded that steaming artichokes increased the antioxidant capacity 15-fold, boiling increasing up to 8-fold. Now, I don’t know about you, but I want to eat something that gets better through cooking. Aside from antioxidants, artichokes are high in phenolic compounds, which are known to help lower bad cholesterol and help fight cancerous cell mutation. Its cultivation from wild thistle to a staple food crop was a project of the Greeks, Romans and Spanish Moors. Maybe this is why some of history’s grandest empires arose from the Mediterranean coast. All hail the Ceasar of superfood!

For those who have not roasted, baked or stewed their artichokes from this past week, here is a recipe to get you jump started. It has been a grey, rainy day, reminiscent of late fall. So, to combine the feeling of Fall with the palate of Spring, here is a recipe for a hearty Artichoke soup. This was pulled from an online food blog called Shutterbean, so I make not claim to be the originator, but I certainly did enjoy it! I will say, this recipe combined perfectly with some roasted carrots from Radicle Roots.

Ingredients:

  • 2 lbs. artichoke hearts,  roughly chopped
  • 4 tablespoons unsalted butter
  • 2 cups chicken broth
  • 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground pepper to taste
  • 1⁄3 cup cornstarch
  • 1 cup heavy cream
  • 1 tbsp. finely chopped parsley
  • 1 lemon, cut into 6 wedges
  • chopped parsley, for serving
  • warm sourdough bread, for serving

Cooking Instructions:

Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer stirring occasionally, for 1 hour.

In a small jar or bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.

The recipe for the carrots is Moroccan Roasted Carrots with a Dukkah spice and yogurt sauce. The Moroccan Carrots require more complex ingredients than I traditionally aim for, so I pieced my Dukkah together with what I had available. Cook what works for you!

Ingredients

  • 8 Large Carrots, scrubbed (Radicle Roots)
  • 4 Tbs. olive oil
  • 4 garlic cloves, crushed (Groundwork Organics)
  • 1 ½ tsp. sweet paprika
  • ½ tsp. cumin
  • ¼ tsp. hot paprika
  • ½ tsp salt

For the Dukkah

  • ¼ cup slivered almonds
  • 2 Tbsp. sunflower seeds
  • 1 tsp. sesame seeds
  • ½ tsp. mixed peppercorns (or just black pepper
  • ¼ tsp. fennel seeds
  • ¾ tsp coarse salt or Maldon salt

For the Yogurt Sauce

  • 1/3 cup plain greek yogurt, or plain whole milk yogurt (Flying Cow Dairy)
  • 1 Tbsp lemon juice
  • 2 Tbsp. finely chopped mint (Sagestruck herbary)
  • 1 ½ tsp. chopped dill
  • ¼ tsp salt
  • 3-5 tsp. water (for consistency

For the carrots:

1. Pre-heat oven to 400˚ F

2. Place carrots, olive oil, garlic, spices, and salt in a roasting pan and toss until the carrots are coated well.

3. Roast for 45 minutes until soft in the middle and caramelized on the outside. Turn carrots halfway through roasting time.

For the dukkah:

1. Toast almonds on a sheet pan for 3-4 minutes. You can do this in the oven while the carrots are roasting. Keep an eye on them so that they don’t burn.

2. In a small pan over medium heat, toast the sunflower seeds for 1-2 minutes and set aside.

3. In that same pan over medium heat, toast the fennel seeds and peppercorns for about 30-45 seconds until fragrant. Set aside.

4. Do the same with the sesame seeds for 45 seconds. Set aside.

5. Using a pestle and mortar, first crush the fennel seeds and peppercorns. Add the almonds and crush into small pieces. Then add the sunflower seeds and crush again. Lastly mix in the salt and sesame seeds. This can be made ahead and stored in an air-tight container for up to 3 weeks.

For the yogurt sauce:

1. Mix all ingredients together in a small bowl. The sauce should be runny but not too watery. Add more water if too thick or more yogurt if too thin. Taste for seasoning.

Assembly:

You can keep the carrots in the roasting dish for a rustic look, or plate them on a serving dish. Drizzle the yogurt sauce over top, sprinkle with sumac (optional), and garnish with a good amount of dukkah. You can serve the extra yogurt sauce on the side.

I do feel like I have slighted you by not using my own pictures for this blog, as the images above are from the blog writers of “Shutterbean”, for the soup, and “I Will not East Oysters” for the carrots. Kudos to their hard work! I will try to get my own shots up later.

Follow Your Food: Baked Polenta “Pasticciata”

This week as we were receiving produce from the fields, Gigi from Windflower Farm stopped by with boxes filled with a colorful array of mustard greens, kale, turnips, and mixed chois. While we were stacking the waxed boxes in the warehouse, I mentioned to Gigi my excitement to include such beautiful produce in our shares this week but have a hard time finding recipes for cooking fresh mustard. She stopped what she was doing to recommend pairing the greens with pork. It was just a quick suggestion, but that little bit of sharing got my mind opened up to new kitchen ideas to diversify how I use greens outside of salad lunches. Every farmer that walks though our door wants comes with their own bite sized suggestion to share how they use these crops. The accumulation of these conversations adds up to create a robust foundation of the knowledge required to eat seasonally. These little moments that arise during our conversations with farmers provide access to information that simply does not exist while browsing though the supermarket.

To often, we shop individually. When left to our own devices, our food decisions are often stressed by imperfect information regarding buying responsibly, sourcing and finding a healthy diet. Ultimately this requires more time to read labels, check prices and find a good tomato in February. We have all been there: walking out through the sliding doors of the grocery store, pushing a full cart, wondering if you could have shopped a little more efficiently, a little more responsibly. As we engage more directly with those who live to grow our food, we gain a better idea of what exactly we are buying. By getting involved with local food systems, we know our money is going towards supporting not only personal health, but it helps develop the community around us. As we open up the dialogue around food,  perspective changes from prescriptive dining, to descriptive eating, where meals are flexible and revolve around what is seasonally available. With this shift comes the understanding that there aren’t really tomatoes in February, and instead creates the question, “what do I do with mustard greens?” It is an exciting question to confront because it requires reaching outside of our world to share ideas with other people. That question is an opportunity to learn what others in the community are doing in their kitchen, and try something new.

In talking with Gigi, my confoundment with mustard greens turned into an opportunity to expand my cooking knowledge. So, to continue the trend, I will pass on what I learned. Whether or not you cook this recipe, I hope that it inspires a new way to cook seasonally in your kitchen.

This recipe is pulled, and altered, from a cookbook by Esquire called “Eat like a Man”. Below is the recipe, with my own adjustments marked with an asterisk. The actual recipe does not actually call for mustard, but it seemed an ammenable alteration. The mustard’s bite provides sharp contrast to the rich, nutty flavor of pork. For anyone who does not eat meat, a similar effect could be gained by sauteing an egg with the greens, then baking in walnuts. Who knows, your alteration could make this even better! But i digress… and here is the recipe:

Ingredients:

Polenta:

9 cups water

2 tsp coarse salt

2 tbsp olive oil

3 cup ground cornmeal (Hummingbird Wholesale)

3/4 cup grated Parmesan

1 tbsp unsalted butter

Ground black Pepper

Sausage: 

2 tbsp unsalted butter (I used olive oil*)

4 garlic cloves, chopped (Groundwork Organics)

2 lb ground pork (DD Ranch)

Red pepper flakes *

1 cup milk (Gerry’s Dairy)

2 cups chopped mustard greens (Windflower Farm) *

1/2 red onion (Cinco Estrellas) *

12 sage, or tarragon leaves (Sakestruck herbary)

Cooking Instructions:

To make the polenta: Bring the water to a boil in a large pot. Add the salt and olive oil, reduce the heat until the water is simmering. Gently rain the cornmeal into the simmering water; add slowly and whisk as you pour to prevent lumps. Cover and set on a very low heat; periodically remove the lid and stir. The polenta will get very thick. After 25-30 minutes, or so, stir in the parmesan, butter, and pepper. Remove from heat and cover to keep warm until ready to stir.

Preheat the oven to 400 degrees

To make the sausage: In a large saute pan over medium heat, melt the butter until foamy (or heat the oil). Saute the garlic and herbs, onion until the garlic is golden brown, about 3 minutes. Add the sausage and pepper flakes and stir with a wooden spoon, breaking up any chunks, and cook until the pork loses its pink color and is slightly brown around the edges. Add in the mustard, and sit until it begins to wilt, less than 1 minute. Add the milk,  cover and reduce heat to braise. Cook until almost no liquid remains, 20 min.

Spread oil in the bottom of a 12 inch cast iron skillet. Pour the polenta in first, covering evenly. Spoon the sausage mixture over top. Then, top with crumbled gorgonzola cheese and a bit more parmesan. Bake in the oven, uncovered, for golden and bubbly, about 25 minutes. Remove from the oven, let it cool for a bit, and then serve.

If you get the pork and polenta going at the same time, the total cooking period is about 50 minutes. This dish is easy, has simple prep, and it loaded with flavor!

 

 

Eating Smart

Written by Jenni Hepburn for Agricultural Connections

Fresh Food for a New You: Foods for a Healthy Detox

Your average detox diet typically involves a week or more eating very little and feeling terrible, but does it have to be that way? Really, there’s no reason why a supposedly healthy detox should involve starving yourself; instead, load your plate with fabulous fresh produce, and make it an enjoyable experience instead of a miserable one.

The Problem with Detox Diets

The word “detox” used to be linked mostly with alcohol or drug withdrawal, and while that definition of the word is still in use, many people also associate the word with restrictive diets that supposedly rid the body of harmful toxins. However, there’s no scientific evidence that the body benefits from detox diets, and in reality, many of the popular detox menus are unhealthy, and some are downright dangerous. For example, the “Master Cleanse” involves ingesting nothing but a drink made from lemon juice, maple syrup, and cayenne pepper—for ten days. Many people who try cleanses like this one experience nausea, dizziness, fatigue, headaches, muscle aches, and vomiting, because cleanse menus tend to be dangerously low in calories, essential vitamins and minerals, and fat and protein. There’s nothing healthy at all about restrictive cleanses like these; they’re really just crash diets in disguise.

The Healthy Way to Detox

So, is there any benefit to a detox? Sure—as long as you approach it in the right frame of mind. A detox shouldn’t be about getting rid of toxins; in fact, your liver, kidneys, and immune system do the job of eliminating waste and toxins just fine. A restrictive cleanse might result in weight loss, but at best it’s only water weight, and at worst, may be lost muscle mass due to protein restriction.

Instead, think of detox as a way to make a significant and long-lasting change in the way you eat, by eliminating processed and nutrient-poor foods from your diet. A healthy detox diet should include plenty of fresh, unprocessed food, rich in nutrients, with protein and fat along with complex carbohydrates, and lots of water. Many cleanse menus eliminate things like dairy and wheat products, and this can actually be beneficial, since many of these foods are processed, and add extra fat and sugar to the diet. In short, consider a detox diet as a way to remove unhealthy processed foods from your diet for good, and make a permanent transition into clean and healthy eating.

Try a berrylicious smoothie at breakfast: Add a banana and some almond milk, and load up your blender with a variety of different berries to pack vitamins, minerals, and fiber into a smoothie. It makes a delicious and nutritious start to the day, with added chia, flax, or hemp seeds for healthy fat and protein.

Enjoy a green lunch: Leafy greens of all kinds are the ideal detox staple, with high levels of essential vitamins and minerals like potassium and calcium, and vitamins A, C, and K, along with fiber and a little protein. The perfect detox salad should include plenty of greens, along with a serving of garbanzo or other beans for protein. Choose an oil-based dressing, like a simple lemon juice or balsamic vinaigrette—many vitamins can only be absorbed in the presence of dietary fat.

Have an evening fish feast: Many cleanse and detox diets reduce protein intake to dangerous levels, which can lead to loss of muscle mass. Buck this unhealthy trend by including lots of fresh fish in your detox menu, especially wild-caught salmon, which is high in omega-3 fats and low in mercury. Other good options include fresh tilapia, trout, and black sea bass.

Helpful herbs: Herbs like basil, chervil, chives, and cilantro are great way to add fresh flavor to salad greens, and dill, ginger, and fennel are perfect for infusing steamed fish. Try lining a steamer with leaves of kale or spinach, top with fresh dill and lemon zest, then rest fresh salmon filets on top. Turn the fish once during the cooking time, and the herbs will impart some amazing flavor to the fish. Many herbs, with their pungent aromas and strong flavors, are high in phytochemicals, the plant compounds that give vegetables and fruits their vibrant colors, and are believed to help protect against cancer development.

 

Sources

American Cancer Society. “Phytochemicals.” Accessed June 3, 2014. Description and overview of phytochemicals.

CBS News. “Do Detox Diets Work? Are they Safe?” Accessed June 3, 2014. How to detox safely.

Detox. “Guide to Medically-Assisted Detox.” Accessed June 3, 2014. How long does the process take?

Gourmet Sleuth. “Salad Herbs.” Accessed June 3, 2014. Fresh herbs for salads.

The Herb Information Site. “Herbs with Seafood Dishes.” Accessed June 3, 2014. Matching herbs and fish.

The Master Cleanse. “The Lemonade Diet.” Accessed June 3, 2014. About The Master Cleanse.

Washington State Department of Health. “Healthy Fish Guide.” Accessed June 3, 2014. A guide to the healthiest fish.

Checking Out Chard

Written by Jenni Hepburn for Agricultural Connections

Rainbow Chard

There are lots of great reasons to eat locally—the food is fresher and tastes better, and buying locally-produced food helps support area farmers and stimulates your regional economy. When you buy local food produced in-season, you’re also getting fresh produce that packs a much more powerful nutritional punch. Fresh rainbow chard is a gorgeous riot of color with crisp leaves and crunchy stems—full of nutrients and a great flavor that pairs well with a wide range of foods and seasonings.

Nutritional Profile and Health Benefits

Chard is one of the most nutrient-rich vegetables in the world, with high levels of many different vitamins and minerals. Just one cup of cooked chard provides between 10% and 60% of the daily requirement of nearly a dozen different nutrients.

Vitamin K: Needed for healthy bones, and may protect against heart disease.

Vitamin A: An antioxidant that helps protect against certain eye diseases.

Vitamin C: Antioxidant that boosts the immune system and is necessary for collagen production. Also enhances iron absorption.

Magnesium: Important in bone health and regulation of metabolism.

Copper: Enhances antioxidant activity, required for collagen production, and helps protect against anemia.

Manganese: Needed for healthy bones and skin, and plays a role in regulating blood sugar.

Potassium: This mineral is an electrolyte, and is essential to heart and nervous system function. It’s also important for regulating blood pressure and may help protect against the development of kidney stones.

Vitamin E: An antioxidant that helps protect against heart disease.

Iron: As a component of red blood cells this mineral is used to transport oxygen around the body.

Choline: Essential for healthy nervous system function.

Vitamin B2: Important for energy production, and helps protect against anemia.

Calcium: Essential for bone health.

As a leafy green vegetable with stalks in vibrant rainbow hues, rainbow chard is also full of plant-specific compounds called phytonutrients that have additional benefits. Phytonutrients in rainbow chard include syringic acid, beta-carotene, and lutein.

While the exact way in which some phytonutrients benefit health are not yet firmly established, it is thought that many of these compounds help repair DNA damage, reduce inflammation, improve cellular metabolism, enhance the immune response, and have antioxidant activity. Many studies indicate, for example, that carotenoids like beta-carotene help protect against heart disease, and that even a single daily serving of leafy greens can reduce the risk of cancer and heart disease. Other studies show that eating foods that are high in lutein helps prevent age-related macular degeneration, an eye disease that leads to vision deterioration and can cause blindness. Finally, syringic acid helps regulate blood sugar by slowing down the conversion of complex carbohydrates into simple sugars.

Ideas for Cooking with Rainbow Chard

Chard varieties are highly versatile. Just like spinach and kale, they can be used in a wide variety of ways, and in countless different dishes. Most varieties taste fairly similar, regardless of stalk color—a little sweet and very slightly bitter, similar to spinach but with a milder flavor. Flavors that go well with chard of all kinds include garlic, shallots and onions, vinaigrettes, cream-based sauces, and lemon. In general, anything you can do with spinach, you can also do with chard, but the cooking time for chard is slightly longer.

There are two schools of thought when it comes to cooking with chard. One says that the leaves should be treated in the same way as spinach, and the stalks in the same way as asparagus. The second doesn’t differentiate between stalks and leaves; instead, just chop the greens together, and chop the stalks more finely than the leaves to even out the cooking time. Choosing a method depends on personal preference and the dish you’re preparing—for some you may prefer to omit stalks, as they are somewhat tougher than leaves.

Some quick-and-easy ideas for cooking with rainbow chard include:

  • Chopped raw chard can be added to salads, and pairs well with lemon-based vinaigrette.
  • Use chard instead of spinach in vegetarian lasagna.
  • Add chopped leaves and stalks to egg-based dishes like frittata and quiche.
  • Sauté with garlic and olive oil, add toasted pine nuts, plate, and then dress with lemon juice. Alternatively, add grated parmesan and red pepper flakes in place of the pine nuts. Both options are perfect as a side dish or tossed with cooked pasta.
  • Add finely-sliced stalks and leaves to chicken, pasta, or white bean soups, and simmer for a few minutes just before serving.
  • Top pizza with a mixture of sautéed chopped chard, onions, and pancetta or bacon.
  • Use the leaves (minus stalks) as wraps for spring rolls or as a substitute for vine leaves for stuffed vine leaf recipes.
  • Try raw chard leaves in place of lettuce in lettuce leaf wraps.

 

Sources

101 Cookbooks. “Chard Recipes.”  Accessed April 4, 2014. Healthy chard recipes using all-natural ingredients.

JM Hirsch, for The Food Network. “Off the Beaten Aisle: Rainbow Chard.” Accessed April 4, 2014. Cooking with chard.

Kwikmed. “Complete Video Guide to Heart Disease.” Accessed April 4, 2014. Dietary guidelines for cardio health.

Rita Klavinski, for MichiganStateUniversity. “7 Benefits of Eating Local Foods.” Accessed April 4, 2014. Why it’s better to eat local.

The World’s Healthiest Foods. “Swiss Chard.” Accessed April 4, 2014. Nutritional information for chard varieties.

United States Department of Agriculture. “Phytonutrient FAQ.” Accessed April 4, 2014. Information about plant-specific nutrients.

True Star Health. “Swiss Chard.” Accessed April 4 2014. Chard: Preparation, uses and tips.

Going Garlic

Mincing garlic is simultaneously one of my favorite and least favorite parts of dinner prep. It smells delicious, it doesn’t take long, and the results are always satisfying; it also makes the chopping board smell, the garlic can become sticky, and the odor hangs onto my fingers for hours. However, I don’t want to spend a lot of money on a tiny jar of bland garlic. I dislike the buildup of empty jars, it costs way more than its equivalent of fresh garlic, and I don’t know where it comes from.

Last year I learned a trick to combine the best of both worlds. When I had a surplus of garlic, I peeled all of the cloves, tossed them in the food processor with a small amount of vegetable oil, then let the electric blades do all the work. I found in my stash of mason jars the perfect little jar to hold the garlicky goodness, filled it to the brim, and tucked it away in the fridge.

Some nights, I still choose to mince my garlic by hand. But you can bet that many other nights I reach into the fridge, grab my little mason jar, and simply spoon my garlic out of it and into whatever dish I’m cooking. All the wonderful garlic aroma, non of the sticky garlic mess.

Ingredients from Ag Connect:

Sweet Pickled Cucumbers

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Anyone else wondering what to do with your pickling cucumbers this week? Here’s an easy recipe from Foodienarium for us. Let us know what you think! Enjoy!

Sweet Pickled Cucumbers
Makes 2 half-liter jars

1.5 kilograms cucumbers small to medium size
2-3 onions
2-3 bell peppers
1 Tbs salt
2 cups sugar
1 1/2 cup vinegar (red wine vinegar or apple vinegar works great as well)
1 1/2 cup water
half bunch of dill

Cut the cucumbers and onions into thin slices with a food processor. Peppers should be finely cut.
Mix all the vegetables and salt in a large bowl, cover with foil and leave to stand for 1 hour at room temperature.
Drain the liquid a little.
In a small pan, heat the vinegar, water and sugar. Sir until the sugar dissolves and immediately pour hot liquid onto the cucumbers.
Tear dill and add to the bowl. When everything cools to room temperature, cover with foil or a lid and put in the refrigerator for 2 days.
Cucumbers will last for a couple of weeks in the fridge. Depending on your taste, you can add some bitter pepper or change the proportion of vinegar and sugar.

– See more at: http://www.foodienarium.com/sweet-pickled-cucumbers/#sthash.qlBJf3OM.dpuf

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