Spicy West Indian Ullama Soup

With the Ullama Squash you brought us, we made the soup recipe I mentioned - and was it ever good!!!  Spicy, flavorful, inexpensive and easy to make and only 66 calories per serving.  We followed the recipe (below) with two of our usual exceptions:  more garlic and more habaneros!
 
Spicy West Indian Ullama Soup

SERVES 5 , 5 cups

    * 1 1/2 tablespoons olive oil
    * 3 cups chopped peeled Ullama Squash or butternut squash (about 1 pound)
    * 1 cup chopped onion
    * 1 cup chopped celery
    * 1/2 teaspoon minced and seeded habanero pepper
    * 2 garlic cloves, minced
    * 1 tablespoon brown sugar
    * 1 1/2 tablespoons peeled and minced fresh ginger
    * 2/3 teaspoon dried thyme
    * 1/4 teaspoon sea salt
    * 2 (14 ounce) cans reduced-sodium fat-free chicken broth or vegetable broth
    * 1/4 cup water
    * 2-3 bay leaves

   1. Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
   2. Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.

Thanks Wendy!

For the Love of Pepino

Ah, Cucs.  For me they are kind of like radishes, I like them, but never know what to do with them except to throw them sliced onto salads (yawn) or Greek tomato and cucumber salad with feta, cucumber sandwiches with cream or goat cheese and for Japanese Cucumber Salad, recipe below.

So I went through all of the cookbooks, magazines and online blogs and found a few things new to make in the kitchen.  

I really like the cold soup.  I have only had one cold soup before, and avocado soup in Mexico that was amazing.  I have never made one before.  For me it was a prejudice, soup is supposed to be hot.  But I was surprised how delicious and satisfying the Middle Eastern Cold Cucumber Soup is.  I have found all kinds of recipes for cold cucumber soup, but for me, the spices that I used for this soup  sounded like a nice mix.  Recipe is below. 

Another idea is for Greek Tzatziki which is a yogurt and cucumber dip or spread that is great with vegetable sticks or pita bread.  Here is the recipe that I found that is really good.
http://www.fearlesskitchen.com/2008/10/recipe-tzatziki.html

Lynne sent me an article from the New York Times on other ways to use cucumbers in your world.  I found it highly interesting and amusing so I thought that I would share it with you.  I have put the cucumber slices on aluminum foil around the garden to see if it works, I'll let you know how it works out.  I do not think that I will replace my mints with cucumber slices in my purse though.  Thanks Lynne.

The Amazing Cucumber 
This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems. 

• Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
  
• Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber.  Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
• Tired of your bathroom mirror fogging up after a shower?  Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.  
• Are grubs and slugs ruining your planting beds?  Place a few slices in a small pie tin and your garden will be free of pests all season long.  The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. 
• Looking for a fast and easy way to remove cellulite before going out or to the pool?  Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite.  Works great on wrinkles too!!!
• Want to avoid a hangover or terrible headache?  Eat a few cucumber slices before going to bed and wake up refreshed and headache free.  Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
• Looking to fight off that afternoon or evening snacking binge?  Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation. 
• Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes?  Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water. 
• Out of WD 40 and need to fix a squeaky hinge?  Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
• Stressed out and don't have time for massage, facial or visit to the spa?  Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
• Just finish a business lunch and realize you don't have gum or mints?  Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria In your mouth responsible for causing bad breath.
• Looking for a 'green' way to clean your faucets, sinks or stainless steel?  Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.
• Using a pen and made a mistake?  Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
  

Cucumbers come in many sizes and shapes. There are Japanese, English, Armenian Yard Longs, Picklers, Salad, Lemon, Gherkins....on and on and on.  Here is a Wikipedia link if you want to know all about the different types grown around the world.    http://en.wikipedia.org/wiki/Cucumber#Varieties

I am currently growing several types here on the farm.  Armenian Yard Long, Tiny Mexican Gherkins and a variety called Picklebush.  But for now I have the neighbor's cucs which are really nice, crispy and not too big.  I think that they are a pickling type because they do not have that huge seed bank in the center and seem to be a bit drier and meatier than the ones in the Mercado.  They work great in the following recipes.

Japanese Cucumber Salad - Sunomono

2 large Cucumbers
1/3 cup of Japanese Rice or Heinz White Distilled Vinegar
4 Tablespoons of Sugar (or to your taste)
1 teaspoon of Kosher Salt
1 teaspoon of fresh Ginger root - sliced or minced

Slice cucumbers in half lengthwise and remove the seeds.  Slice them as thin as you can and place in a bowl.  Add in all of the other ingredients and toss together to marinade.  Chill in the refrigerator.

This salad goes great as a side dish for all kinds of meals, Indian, Mexican, Chinese, Thai.  Here are some additional ideas to add to the salad:

• Minced Hot Pepper or a little scoop of any of the Thai Curry Pastes
  
• Sliced Scallions or Chives
• Shrimp or Crab
• Chopped Cilantro or Parsley
  

Middle Eastern Cold Cucumber Soup

6 Servings

1 Lb. Cucumbers, peeled, halved, seeded & diced
2 cups Chicken or Vegetable Broth
4 oz or 3/4 cup crumbled Queso Fresco
             (local fresh cheese)
3/4 cup chopped Onion
1/2 cup loosely packed fresh Mint leaves
1/2 cup loosely packed fresh Cilantro leaves
1 tablespoon fresh Oregano leaves
1 or 2 Garlic cloves, peeled
1 teaspoon Salt
2 cups (1 big container) plain Yogurt

Garnish

Chopped fresh Chives or Scallion Greens
Toasted Nuts Pine, Walnut or Almond

Puree cucumbers, broth, queso fresco, onion, mint, cilantro, oregano, garlic, and salt in blender or food processor until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold.  The soup can be made 1 day ahead.

To Serve, pour cold soup into bowls and garnish with chives and nuts.

Notes:

•  You could take out 1 cup of yogurt and replace it with ripe Avocado!
•  You could use feta cheese instead of queso freso 

Other possible garnishes:

• Toasted ground Cumin and Coriander
• Diced tomato and more cucumber
• More crumbled cheese
• A drizzle of good tasty Olive Oil 

This entry still is under construction!  More info on Pepinos is on the way, check back. 

Panama Lemons

One of the first things that you figure out when vegetable and fruit shopping in Panama is that the lemons are orange and the oranges are yellow. We are used to (at least most of us Americans) depending on some basics in the food world like limes are green, lemons are yellow, oranges are orange and Coke is better than Pepsi. After getting past the color issue and doing some experimenting, I have to say that in most ways I prefer the Panamanian Lemons.

They are amazingly juicy, very easy to squeeze and have a nice strong lemon flavor. They do not seem to have as much acid as Persian Lemons. I have to admit, I am a bit of a hog with them. i simply can not wait until the are in full season.  They are vital  in my everyday cooking as well as in my sauce making. Curt also uses quite a lot in our drinks - Lemonade, as well as Mojitos and Margaritas. My favorite use is as salad dressing. I used to spend the time to make Caesar Salad Dressing, I do love it, but since I have Panama Lemons I make a super quick and simple dressing. Here it is.

The Most Simple and Versatile Salad Dressing and/or Marinade Ever.

• Kosher Salt
• Fresh Ground Pepper
• Good and Tasty Olive Oil (or an Infused Oil for an extra kick)
• 1-2 Panama Lemons Sliced in half

On a big plate arrange whatever you like best for salad fixings, sprinkle on a bit of Kosher Salt, add a couple of grinds of fresh Black Pepper, drizzle on the Olive Oil and then squeeze each half of Lemon into your other hand to catch the seeds, of course working over your salad. Enjoy.

This also works great over chicken, fish or vegetables as a marinade before grilling. It is great on pasta with Arugula and a can of Tuna! Revisit the Angel Hair Chicken Pasta Salad recipe, it uses the same concept with an herbal kick.

Fresh Lemonade and Margarita Mix

• Panama Lemons
• Simple Syrup, Chilled

Squeeze up a bunch of lemons into a pitcher and add as much simple syrup to your liking. Pour it over ice and maybe add a sprig of fresh mint.

Simply add some fresh Orange Juice to the above mix and you have Margarita Mix. Here is the basic Margarita Recipe, just in case you need it. 40% Good Quality Tequila and 60% Margarita Mix. Pour into a iced glass with salt on the rim!


Simple Syrup
1 cup of fresh water
1 cup of sugar

Mix together and heat up until the sugar crystals are dissolved. You can either heat it up gently on the stove with a medium to low heat or place the mixture in a microwave proof dish and zap it on high power for 1 ½ to 2 minutes. Stir and cool in the fridge.

White Sage - Let's Clear the Air!

I assume that most people do not understand what exactly White Sage is and what it is used for. It is not a culinary herb, like regular Garden Sage. Generally, it is used as Incense.

White Sage or Broadleaf Sage is considered to be a sacred plant to many American Indians and magical to others. When dried and burned in small amounts around the house or just around your current area, it is claimed to clean the air, eliminate negativity and bad vibrations, offer protection from malicious and evil spirits and maybe even complaining husbands.

I am not sure how many of these claims are true or not. I am sure, that for it to work in these magical respects it is necessary to believe that it can. I have read and been told that not just the herb in itself but the smoke has many healing and anti-bacterial properties as well.

I have used dried white sage in this fashion. It smells very herbal and obviously, desert like. When the house just feels dank and moldy or stagnate, I will light a few sprigs, like you would with an incense stick, place it into an ashtray type of container and walk it through the house, wafting the smoke throughout, even the closets. I enjoy it because everything smells better, and feels lighter and cleaner! You do not have to burn it all at once. You can light a just a few sprigs, do your walk, extinguish it then relight it again when you need it. I have been to many a party in Humboldt County, CA with people walking around with a "Smudge Stick", a wrapped up wand of dried sage. "Smudging" people to promote good times for all. Those crazy Californians, they'll smoke anything. My clothes smelt good after!

Here are a few websites that can tell you about how to make your own smudge sticks, the ceremonies, mystical powers and health and healing benefits.

Making Smudge Sticks:
http://altnature.com/thegarden/smudge.htm
http://www.ehow.com/how_2062835_make-sage-smudge-stick.html

Ceremonies and Ritual Making:
http://newage.suite101.com/article.cfm/the_mystic_power_of_the_sage_cleansing_ritual
http://greenfield.fortunecity.com/dwellers/564/ceremony.htm

Antibiotic and Cleansing Propeties:
http://www.appliedhealth.com/nutri/page8453.php


It is used medicinally as a tea and tonic for many ailments such as sore throat and bad stomach. It just does not strike me in that way so I have not tried it as a tea. Let me know if you use it this way and how it goes.

Other Products

Lately, I have been experimenting with some of unique items that I have found in various stores in Panama. I have been using many of these specialty ingredients in many of the recipes that I post on this blog. Some are just good finds. If I am posting a recipe that uses something that is not available here in Boquete then, what is the point.

I know how hard it is to get to David and Panama City, but If you do feel like going shopping in some unique food stores, here is where you can find these products.

In David:
Casa Lisa Chinese Store
Casa Lisa is a great store for Asian Goods. Really fun stuff like dried mushrooms, fresh tofu, wanton wrappers, salted plums, dried fish, seaweed and so much more. I have asked them if they could bring in some other items such as Nori for sushi, true Basmati rice from India and the Rice Papers for summer rolls, but I got pretty much no response. Maybe if more people ask.

Directions:
Coming from Boquete, turn left at Super Baru. The store is just a few blocks past Elmec on the same side of the street, after the street turns into a one way against you. So go around the block and head back towards Super Baru and it will be on your right hand side. I do not know how else to explain it. Ask a taxi driver if you need.

In Panama City:
All of these are in the Paitilla section of town. My advice is to take a taxi. If you go be a pal and ask me if I need something!
Foodies
Mini Max Chinese Store
Kings Indian Foods
Super Kosher

Here is a list of items that I have used in many of my recipes from these stores.

Fish Sauce - Nahm Plah - from bulk
Blog Recipe: Vietnamese Herb Noodle Salad and Grilled Beef with Lemon Grass

Rice Papers for Summer Rolls- about 20 wrappers
Blog Recipe: Vietnamese Summer Rolls

Rice Stick – Thick Noodles - for making Pad Thai

Rice Stick - Thin Noodles - large bag, lots of servings
for the Vietnamese Herb Noodle Salad and Grilled Beef with Lemon Grass

Thin Bean Thread Noodles - makes a nice big pile

Other Products from off of my Farm:

Vecino Green Beans and Cucumbers

Sometimes I receive some very nice green beans and cucumbers that my neighbor grows. Now, they are not mine, and they are not organic, but I also do not think that they are loaded with chemicals either, I asked. Do I believe it? well? One never knows. 

He gave Curt and I some as a gift. They are far superior than anything that I have ever bought in the stores or mercado mostly because they are really freshly picked, that day.  It is really rare to find that kind of peak freshness in the stores here.


The Green Beans are pole beans so they are naturally longer than what one would get off of bush beans.  They are very good, tender, stringless, only about 5-6 inches long not huge and fat, and he picks them right.


The cucumbers are between 5 and 7 inches long, with a nice firm texture, white innards and small seed pack.

The Ullama Jungle

It has taken me a while to exactly figure out what was the strange winter squash that is growing in my squash patch. One day Curt gave a lift to a local woman and she gave him some squash seed as a payment/gift. I assumed that they were pumpkin seed. I had planted a row of various squashes, delicata, butternut, spaghetti, acorn and this other seed. Well, this seed grew into a jungle and overtook most of my other squashes as well as climbing the passion fruit vines and the coffee trees! Have you seen that movie Jumanji, where the jungle takes over the whole house? It is a lot like that.

I watched the fruits grow and get big, but I was waiting for them to turn yellow or orange, I was thinking that they were the spaghetti squashes. Then my worker asked me for one. Guess they were ready. He told me the name, how to tell when they were ready for harvest and that they were sort of a specialty crop for the locals. He said that they were better than the usual typical winter squashes that you find in the mercado like calabaza (the sage-green colored pumpkins) or zapallo (which are similar to calabaza in color but are turban shaped) in that the Ullama is not watery, but rich and delicious in flavor and have a creamier texture. So I brought one in and baked it. Wow. I was impressed.

Baked Ullama
You can do this with pretty much any winter type squash. Easy and delicious.

1 whole Ullama
4 Tablespoons of Butter or Olive Oil
4 Tablespoons of Brown Sugar
Salt & Pepper to taste
Paprika or Cayenne to taste.

Preheat the oven to 350F (or about 180C). Take a big, sturdy knife and halve the squash lengthwise. Remove seeds and inner strings (guts). You can save the seeds to bake as snacks (recipe below). Place 2 tablespoons of butter or oil and 2 tablespoons of brown sugar in each half, along with the sprinkling of the salt, pepper and cayenne if you want. Rub it all into the insides. Place the 2 halves cut side down on a cookie sheet.

Bake for about an hour or more, till tender when pierced with a fork. Sometimes this takes longer or shorter depending on the size of the squash.

Serve desired sized slices, drizzle butter sauce over slices.

Another cooking option is to steam the Ullama. Just peel off the skin with a sturdy vegetable peeler, cut the already halved and seeded meat into 1-2 inch chunks and steam for about 1/2 an hour.

So Ullama squash, I would say are a bit of a cross between an acorn squash and a small french style eating pumpkin in flavor, and I mean lots of deep,rich flavor, but more of a butternut or delicata in texture in that they are creamy, without the cream and not watery.

A quick mention of the health benefits here. They are orange, so that means lots of those wonderful carotenes, which fight cancer, vitamins C and B1 and folic acid, which is great for skin and hair. I am always pushing the leafy dark greens. So now lets add some orange, next is reds when the beets get big. I do not always understand all of the small details on healthful eating, such as all of the names of this that and the other thing that I should be chasing to add into my diet, but I do know one thing is true, lots of natural colors is just a good idea....and fun.

Ullama uncut, as with any winter type squash, will last for months if it is stored in a coolish place out of direct sun. Cut, it will last a week, maybe a bit more in the fridge, as long as it is wrapped up well. You can freeze the already baked pieces, but the best way to freeze Ullama is already cooked as a stew , casserole or soup. Here is my favorite Winter Squash Soup recipe. This one works really well with the Ullama since it has an inherent creaminess to it and is perfect for putting up into the freezer in ready to go portions.

Baked Ullama Squash Soup
2 Tablespoons of butter or olive oil
2-4 Carrots, peeled and rough chopped
1 large Onion, peeled and diced

1 whole pre-baked (see above recipe) Ullama Squash 6-8 pounds. Taken off of peel and quick diced.
10 cups of good quality Vegetable or Chicken Stock *see note below

3/4 teaspoon of Fresh minced Ginger or same amount of dried and ground
1/4 teaspoon or more to taste of fresh or dried hot chili pepper (cayenne powder)
- optional - 1/4 teaspoon of Ground Nutmeg or 1 heaping teaspoon of Curry Powder, either or, not both.
Salt and pepper to taste.

• Heat the butter or oil over medium high heat in a large pot (dutch oven type).
  
• Add carrots and onion and saute until tender and slightly browned 7 to 10 minutes.
• Add in Diced Baked Ullama Squash and broth and stir.
• Add spices and seasonings.
• Bring to a boil, then turn down heat to bring soup to a simmer for about 10 more minutes.
• Place soup in batches in a blender to puree or not **see note below
• Serve up in bowls and garnish with seasoned yogurt,chopped chives,and a sprinkle of chopped up Ullama Seed Snacks!

*Note on broths: I of course recommend homemade stocks, but we all don't have the time or energy for doing it all. I now see Pacific Natural Foods - Organic Vegetable and Chicken Broths available in Romeros. I am pretty sure that they are at Organica as well. They are wonderful and healthy time savers.

**Note on pureeing: I often do not puree soups even when that is the point of the recipe. I like it chunky. If you do puree the soup, remember to be very careful when blending up hot things. Use a lid and give the blender bowl lots of space for the steam. If not, the hot soup could explode.

Winter Squash Seed Snacks
After removing the guts from the squash, place in a colander and rinse, taking off the flesh and strings. Pull out the seeds making sure that they are nice and clean. Set them on a clean dry kitchen towel to dry out a little. Sprinkle them onto a baking sheet that has been sprayed with Pam or lined with parchment. I spray my seeds again with Pam (some I know brush theirs with egg white) then you can season them any way you want. Here are some ideas:

• plain salt and pepper
• S&P with brown Sugar and Cayenne powder
• Dry Italian Dressing or Ranch mix
• Dry Mustard and Oregano with S&P

Then bake in a pre-heated 350 oven for about a half hour, turning with a spatula every once in a while, until they are brittle and not chewy any more.

Palmira Products: Homemade Sauces

Although I love the time that I get to spend outside and the great physical exercise and mental therapy that I get tending my garden, gardening is not my first choice in hobbies, cooking is my real passion. Luckily they go hand in hand.  What is better than having ultra fresh, quality ingredients right in my back yard to create with? Well....when it comes to food, nothing.

These sauces are unique in style and flavor compared to what is available in our local markets. I thought that it would be wonderful, interesting and mostly handy to use these sauces to make quick meals or appetizers, and I was right.We all need to have quick, healthy and delicious pantry items available for instant meals when we are out of time, when guests suddenly show up or even as a quick gift to bring to a party!

My sauce creations are usually based on what I am growing here on the farm. For example I had a ton of dill on hand a couple of months ago.  Now I am using a lot of it up in the Swedish Mustard Dill Sauce. I have even had to plant more. It is really fun to have see my sauce creations change with the seasons as well as tomatillos come on so does the Mexican Salsa Verde for example.
 

I do want to point out that I can not make my sauces completely organic. Sometimes it is not economically feasible to use organic ingredients or an organic alternative is not available. I do strive to use the highest quality ingredients that I can such as Extra Virgin Olive Oil, Canola Oil, Turbinado (natural) Sugar and Kosher Salt.

I make these sauces fresh, every week to ensure freshness. Even though I have done my share of canning and "putting up" food, I am at this time choosing not to "can" these sauces. Honestly, the main reason for this is out of time constraints, since I need more time in the garden rather than in the kitchen. But another reason that I am not processing the sauces is to ensure a fresher tasting product. With canning, I would have to cook the sauces, again in some cases, in their jars, to seal to lids. That obviously takes out the fresh quality.


My sauces are usually vegetarian, even vegan. I am not fancy with the packaging, I use recycled, sterilized jars and containers. They all should last for a very long time if kept in the fridge.

Basil Balsamic Salad Sauce
This is the winner for the most popular sauce. It is technically a salad dressing, but works great for a marinade, vegetable dip, sauce for steak or chicken. I drizzle mine over mashed potatoes. It has an intense, rich flavor that includes loads of garlic, fresh basil and extra-virgin olive oil.  It pairs up wonderfully with other strong flavors such as blue cheese, bacon or grilled onions.

Chimichurri
Chimichurri is an Argentinian parsley-garlic sauce that is used as a condiment over grilled meats, particularly over steak. For a vegetarian dish, this sauce is great over grilled vegetables such as eggplant, onions and potatoes. The parsley gives this green sauce a very fresh taste as the vinegar and garlic make it pungent and rich. Made from parsley, garlic, red wine vinegar, olive oil and various herbs and spices.

Chinese Style Pickled Daikon Radishes
Such a change of pace from the ordinary Vlassics. Now I know that not everyone is familiar with Daikons. They are a large long white radish that has given me good laugh when picked for its HUGE length and sometimes strange formations. They do not look like your ordinary red, cute, garden variety radish. They are sweeter, less pungent than regular radishes. After pickling in Japanese Rice Vinegar, a little salt and sugar, then with the additions of fresh hot and sweet pepper strips, the paper thin slices of Daikons turn almost translucent and take on a beautiful meld of flavors. A pretty pickle it is. Great to take as a gift to parties for a quick appetizer. It serves wonderfully as a condiment with Chinese or Indian food.

Fire in the Tropics
This was a given for me since I have been a Tobasco addict since I was small. Dad never understood it, he said Tobasco sauce was too vinegary. I resolved that issue with the addition of mango and rum in this homemade hot sauce, a great combo. Fire in the Tropics has been a hit since there are not a lot of choices for the hot sauce lovers here in Boquete. Made from Red Serranos.

Sweet Ginger Syrup-Sauce
I was tired of fake maple syrup and real maple syrup, when I can maybe find it is frankly out of this world price wise. This syrup-sauce is the thickened leftover juices and sugars from making crystallized ginger. Sweet Ginger Syrup-Sauce is not just great on pancakes, waffles and French toast; it is wonderful in drinks, as a topping for ice cream or on fruit salad. I often add a little into savory gravies or sauces that need a little something, but you can not figure out what it is. A little of the sweet gingery syrup often will balance out bitter flavors and add a kick of flavor.

Infused Extra Virgin Olive Oil – 3 Different Flavors

• Basil, Garlic, Black Pepper with Red Chili
  
• Rosemary, Lemon and Black Pepper
• Sage, Orange and  Bay Leaf

This infused oil was made specifically for bread dipping, but of course the uses are endless. Why just buy a regular bottle of Extra Virgin Olive Oil at the store?  This one has style, great taste and is prettier on the counter!

I have been drizzling mine over baked potatoes and grilled vegetables. Actually, a drizzle of this oil on any meats or vegetables right after they have come off of the BBQ is amazing by adding flavor and keeping in moisture.

The Oil needs to be used up within the month or two because of the fresh ingredients, Sometimes I place it in the fridge for longer storage when I know I am not going to be using it soon. The oil will cloud over a little but once it comes to room temperature in about an  one hour before use, the cloudiness clears.

Lemon Grass and Serrano Infused Vinegar
under construction

Mango Chutney
Not a Major Grey's Chutney. Let me explain. Major Grey's Chutney (he was a British Army officer during the 1800's stationed in, of course, India) is made from semi-ripe dried mangos, lots of ginger and salt. The Major Grey's Chutney that I have have bought from Romero's is also filled with a bunch of preservatives and other basura for about $4- a 10 oz jar and it is, well, not so good. My mango chutney is distinctivly different from that flavor and ingredient profile. Fresh, very ripe Mangos, mostly from my tree, peppers, ginger and loads of spices that when thrown together say, "hey, where is the rogan josh and raita?". It is perfect for cooling down the heat and spices found in curries and Indian dishes.

In the future I would like to create a chutney that is less fruit and sweet and more spice and salt, like a Major Greys in style. But I have been making this chutney recipe for over 20 years now and frankly, I love it so much that I have canned up most of my mangos for this chutney and did not keep very many for palin eating!

Many Herb Pesto
Usually pesto is made from basil, pinenuts, garlic and oil. But because I have so many other delicious herbs here on the farm that meld well together, I like to mix it up. In this pesto, I may use any blend of basil, parsley, cilantro, arugula and/or oregano. Sometimes I use pinenuts, sometimes walnuts, sometimes almonds. Sometimes I use lemon juice or white wine vinegar. Sometimes I add Parmesan Cheese.  This pesto freezes up well to, I place mine into ice cube molds for smaller portions.
 
Mexican Salsa Verde
Check out my blog entry in November of 2008 on Tomatillos. There is a great recipe using Salsa Verde, called Tequila Chicken. This sauce is made from juicy, tart tomatillos, garlic, onions, cilantro and special herbs and spices. Mexican Salsa Verde is probably most commonly known as the green sauce used in Enchiladas Suizas. Always a great dip with chips, this salsa is a nice addition or alternative to regular tomato salsa on tacos, burritos and quesadillas. It is very refreshing and fresh tasting.

Mexican Fresh Tomato Salsa
Some call it "Pico de Gallo". My family never called it that. I googled it.  Obviously many call fresh salsa by that name. Call me crazy. Bad Mexicana.  My salsa will never be cooked. I use either my farm fresh tomatoes or for year round availability, the ripest, reddest, freshest tomatoes from the local mercado or my niebhbors. Onions, garlic, cilantro, lime, hot chili and spices are added just enough to keep all the flavors fresh and not overwhelming. Y

I make this salsa mild, hot or Blazin' hot. I don't get the medium option that other salsas have. I also make a California style with fresh Pineapple - Great on grilled fish!

Orange Marmalade
Since I have so many oranges trees, and the season is just starting, I just have to do marmalade. Very simply made from my organically grown oranges and a little sugar. Now, I am not using any pectin here to make it jell up, so it is a little bit "softer" than store bought marmalades.  Kept in the fridge it lasts for at least a month or more.  I will keep making this until my orange and mandarin trees stop producing around February

Here is an email comment from Dale entitled, Jam With A Real Zing

Candice..your jam is a winner...what a zing it has..and little sugar/honey (right?).
Just the right amount of tart.

Pineapple Chutney
As I am sure that you are aware by now that I love Indian food, maybe more than Mexican food. A well rounded Indian meal benefits with the additional side dish of chutneys, relishes and/or raitas. They are used as a coolant for the spicy heat that is contained in the main dishes. The fruit, fresh vegetables and/or yogurt also are good for contrasting flavor, color and texture. My pineapple chutney is spicy, sweet and fresh tasting. Not only for Indian food, It makes a great side dish for other entrees and a great topping on sandwiches as well.

Skillet Serrano Hot Sauce
This is a unique hot sauce. Mexican in style, I make this sauce with fire roasted onions and garlic. Different from the vinegar based hot sauces that is found in the market, this sauce is oil based. It has more of a pesto-like consistency. Where those other sauces would fail as a topping or a dip because of their thinness, this is a great topping on soups and stews or can be scooped as a dip. It is hot, with a rich flavor and unctuous texture, oh so good.

Swedish Mustard Dill Sauce
This is a sweet mustard dill sauce that is terribly addicting. It works with so many dishes and has so many uses, I never allow my fridge to run out. It is a marinade, glaze, dip or sauce. Although it's best on fish that has been cooked any way, but also veggies, chicken, pork, and even tofu go wonderfully with this sauce. For salad dressing it best complements cucumbers, potatoes and cheese. I mostly use it as a topping for bagels and cream cheese with tomato and cucumber or on top of a cracker that is topped with cheese or spread with liver pate.

Sweet-Hot Thai Dipping Sauce
With a tasty combination of chiles, sugar, garlic and vinegar, this sauce is made especially for dipping spring rolls, summer rolls, lumpia or potstickers. But it has so many other uses. Use it as a substitute for sweet and sour sauce in Chinese food. I use it as a glaze for a ham or meatloaf or as a sandwich spread on turkey or tuna sandwiches and on hamburgers.

Thai Peanut Sauce
There are many ways to make Thai Peanut Sauce, many are very simple and quick for dipping Sate Chicken Skewers. Mine includes coconut milk, soy sauce, many spices, sesame oil and lots of onion. After it is all cooked, I add fresh lime juice, cilantro and scallion greens. I always keep this around for spur of the moment appetizers or dinner as a dip with grilled or sauteed chicken tenders or large shrimp. It goes great with fried calamari or those premade pot stickers from Price Smart. And for a dish to bring to parites, I throw together some raw vegetable sticks in a bag and bring along some sauce for dip.One of the most commonly fast dinners that I make, and is always a hit is made by frying up some onions, bell peppers and potatoes serving them over rice and topping it all with Peanut Sauce and a little yogurt and chutney on the side.

Thai Green Curry Paste (Krueng Gaeng Kiow Wahn)
A fresh and very aromatic blend of hot and tangy!  This wonderful mixture makes a beautiful and celebratory meal with the mixture of fresh lemongrass, Kaffir lime leaves, cilantro, and Hot Asian Green Chiles.  Mixed in with coconut milk a few vegetables, a little chicken over rice it is simply an explosion of flavor.  Just follow the same recipe that I gave in the Thai Red Curry Paste description, maybe use a tablespoon or two more of the Green Paste.  The coconut will give those intense flavors a little contrasting flavor of subtle sweetness, the Thai name actually means "green and sweet".  Lovely served with a few coarsely shredded Basil and Cilantro with toasted peanut as a garnish.  This paste is also made with a small amount of shrimp paste.


Thai Red Curry Paste (Krueng Gaeng Peht)
This curry paste is very different from East Indian Red Curry (Rogan Josh) in which paprika and cardamom seed are the main flavors. This one is made from Hot Red Chili Peppers, Lemon Grass, Cilantro and Onions along with other spices and garlic. This paste of course makes the dish called, Thai Red Curry which could be made a multitude of ways, but mainly, stir fry vegetables, add a meat if you want and mix in a tablespoon of curry paste and add coconut milk. Cook it all up together for a few minutes and serve over rice. This paste is not vegetarian, it has just a small amount of shrimp paste, but very versatile. This is a raw paste and is always cooked for a few minutes in soup or stew before consuming. Because of the lime juice it  lasts indefinately in the fridge.

Thai Roasted Red Chili Paste (Nahm Prik Pao)
This very hot condiment is made from our organically grown Hot Thai Peppers with roasted onions and garlic and a few other ingredients. It is both vegetarian and wheat free. This paste is a great for  chili lovers. It gives rich, roasted chili flavors that when added to a rice dish, stir fry, soup or stew. It is a simple mixture that will not overpower dishes with a lot of other complicated spicing. Because of its simplicity it works well with many foods, not just Thai.

Palmira Products: Specialty Items

Besides sauces, I like to make a variety of items for the kitchen with all of the bounty that I have here on the farm. They are unique homemade ingredients. I like to use my dehydrators and juicers on my herbs, vegetables and fruits. My neighbors or the local markets sometimes provide very interesting and delicious, unique items that, to me, are very special, kitchen gold. These specialty items are not easily found in the supermercados in town.

Orange Juice - Fresh Squeezed, Organically Grown
There is nothing better than a cold glass of fresh squeezed OJ to start the morning. I have a ton of Orange and Mandarin trees on my farm, so this is a natural.

This is OJ in its most natural form. I do not add water or sweeteners to the orange juice. Here is a basic simple syrup recipe that I use for a ton of things besides sweetening OJ

Simple Syrup
1 cup of fresh water
1 cup of sugar

Mix together and heat up until the sugar crystals are dissolved. You can either heat it up gently on the stove with a medium to low heat or place the mixture in a microwave proof dish and zap it on high power for 1 ½ to 2 minutes. Stir and cool in the fridge. Add as much of this cooled Simple Syrup to your OJ as you like. This mixture will keep indefinitely in the fridge.

Of course the orange juice will need to be refrigerated and the container shaken before drinking.

Dried Herbs

• Basil
• Marjoram
• White Sage
  

Crystallized Ginger

Home Rendered Lard

More and more people are considering lard as a cooking fat. Rendered pork fat is a traditional and naturally made oil for cooking. The fat is mostly mono-unsaturated and has 0 Trans fatty acids. It has less cholesterol than butter. It was a main fat/oil used by cooks before the invention of vegetable oil and hydrogenated fats such as Crisco.

Click here to read more about Pork Butter (aka Lard) on my entry Lard: For Authentic Mexican Flavor

Also there is this very interesting Lard article that Wendy found and sent to me called 

Lard: After decades of trying, its moment is finally here.  Check it out:

http://slate.com/id/2219314/?GT1=38001

Sharing Ideas and Information

I have been struggling with the idea of creating a regular website for Finca Cresta Palmira. After weighing the pros and cons of a website vs. a blog, the blog won.

Many readers have mentioned that they would enjoy a website for it's easy access to informational pages that would show pictures of each vegetable with descriptions, uses, storage, and all of that. I completely understand that need since many of the items that I write about are not of the mainstream variety and often need further information and description.

Since I used to design websites and pretty much know and understand how they work and what they can do, I was leaning towards chucking the blog and doing the website. I could design individual webpages with information for each of my sauces, herbs and vegetables, well organized and easy to use. Sounds nice eh? But that is also very limiting because websites take you, the reader out of the equation to be able to participate in the discussions or add further information. I have just become a blogger. I am still trying to figure out everything that I could possibly do with it. It is taking time to research all of this blog stuff and I need to have time to figure out what to do about that weird bug that is munching my swiss chard.

What I really want out of this web presence about the farm is to not only be able to give information in a well organized, easy to use fashion but to also be able to get information from you to share with us all.

Many of you have either emailed and/or told me how much they have enjoyed a something that I have written about, given me a tip or an idea for it's use, a health benefit or a storage idea. Some have generously shared a recipe that they created for a party or just for dinner that was out of this world. Everyone should be filled in on these discussions because unlike a cooking magazine or other food blog or website, we are talking about products that are grown here, available to us, locally during Panamanian seasons of the year, grown in our soil by local people and not shipped thousands of miles. This is our food, not what is good in New York right now. For me, and hopefully all of us, that concept is key. So to be able to have the sharing and updating option, the website is out and the blog will stay.

So I think that I have it all finally worked it all out.

One of the problems with the blog is that once I do an entry, say on sauce descriptions, it goes into the archive as soon as I do another entry. It kind of gets lost over time. A website would have a direct link to the sauce description page.

Another is when I have new information, for example a new sauce, do I do a new entry and separate it from the other sauce descriptions that were posted in an earlier entry?

And finally, how do I get your comments and questions onto the blog? So far, not one of our readers has posted a comment onto the blog. It is really easy, just hit "add comment".I know that you are reading it, you tell me by other means!   It is a great way for me to know what everyone wants, or does not want from this blog. My family is great at it, Thanks Laura, Deb, Mom and Deb Morgan for all of your input. I know that many of you would rather use email directly to me, that is also fine. If I find that the email conversation would be relevant information for the blog, I will post them as a new entry.

Often times, I answer the same question through email over and over again. No one's fault for asking, everyone wants to know how my  brocoli raab is doing or if I am growing sweet corn, and what to do about the caterpillars on their passionfruit vines,

So how do you find all of this information that is scattered throughout the blog and not organized in nice and neat website? There is now a "Search Finca Cresta Palmira" box that is located on top in the right hand box. It works great, so you could type "edamame" or "beans" and all of the relevant information for soy beans or all beans will pop up for you to chose from, such as the both entrys on Edamame and Vecino Beans, and any other entries that I might have beans, like lf I have used beans in any recipes.  You can type in anything, like corn, and if there is information, it will come up.

So It would be great if you would start to ask your questions, make comments, start a discussion, send an idea or recipe by easily posting a comment. If it is relevant information that I feel others also might want to know about, I will make it into a post. Then it can be found within the search feature capabilities. I am really hoping to create a local food information web presence for us Chiricanos with this blog. I can and want do the web work, but I need your participation to make it whole.

Here is a great recipe that was shared by Sandra Cripe, a local Palmirano! She was really excited to tell me about it and started me thinking about this community sharing idea. Since I have had a TON of questions about the Tuscan Kale and how to prepare it, this could not have been a more perfect place to start. Thanks Sandra for all of your enthusiasm and sharing of your knowledge of cooking.

Braised Kale by Sandra Cripe

2 pound bunch Tuscan Kale

2 tablespoons olive oil

3 cloves garlic, minced

¾ cup chicken stock

Wash, trim & chop kale. In a large pot heat oil and lightly sauté garlic. Add kale & chicken stock. Cook covered for 12 minutes.

Notes:

• I slice the kale cross-wise about ½ inch or a bit less.
• Watch the heat, as you do not want it to boil hard, just simmer.
• All the liquid should be evaporated from the pot.
• No salt is added, there is plenty in the chicken stock. Homemade chicken/vegetable stock works well.
• I served this to guests who had never eaten kale & they liked it.

Edamame: The Healthy Beer Snack

If you are not familiar with Edamame, You really should try them out. Edamame or soy bean pods have so much going for them that I don't quite know where to start. I have just finished gorging myself on a huge bowl that was supposed to be an appetizer, but now, I guess it was dinner, as well as inspiration. Instead feeling heavy and guilty over a huge bowl of chips and cheesy bean dip or, my personal favorite, chicken liver pate with crackers and Swedish Mustard Dill Sauce, I feel light on my feet, healthy and very satisfied.

Edamame is not only delicious, but fun to eat. If you have not ever tried them in a Japanese restaurant as a before sushi appetizer, let me tell you how to enjoy them best. Being finger food, take one in your fingers, hold onto the stem part and place the pod in between your teeth and gently maneuver out the beans that are inside. Toss out the pod, after sucking off all of the salt (why good salt does matter, Deli Baru often carries Kosher Salt). It is a bit like eating fresh artichokes. The flavors are of buttery beans with salt, texture is sometimes creamy and at times has a little crunch. Tasty treats, and they also travel well, kind of like green eggs and ham, they can be tossed into a Ziploc and eaten while on hikes, eaten on the patio, in front of the TV.... well, you get the idea.

Edamame is very healthy. Now I love to leave this health info kind of stuff up to Sonia Jones, but you can either trust me that it is low in calories, high in fiber, is a "soy" product in it's most natural state and has all kinds of other this, that and the others that are good for you, or you can "google" or now "bing" it and research it out yourself. The following link is one article that I found to be very informative on the health benefits, check it out if you want.

Medicine.net http://www.medicinenet.com/script/main/art.asp?articlekey=56288

As far as preparation, nothing is quite as easy as boiling water now is it? That is about all of the necessary cooking skills that you will need to enjoy this taste treat, besides going to the store and buying beer. Speaking of, Liquorita Carlitos in downtown Boquete next to the Accel station carries Kirin Beer from Japan now. Kirin beer is well worth the trip and small splurge for the perfect match up. For a nice non-booze match up, I like ginger ale. Here is the recipe:

Steamed or Boiled Edamame

• 1/2 to 1 pound of fresh Edamame pods, washed.

• Salt, preferably Kosher or Sea Salt.

Bring a largish pot of water to boil.

To Steam: Place pods in steamer and place it in the pot and cover. I like them best steamed.
To Boil: Place pods in boiling water. Add salt to water if you want.

Steam or Boil for about 10 minutes or until soft and tender. Salt to taste and open a cold beer. Put on a good CD or old TV show and eat. They are good hot, warm or chilled.