The Most Wonderful Time of the Effing Year! (is very near)

Holy hell it's been forever and a day since I updated the blogus.  Winter is a very down time for a blog centered around gardening and being outside.  We got a sniff of 60 degree weather last week only to be followed by a big old snow fart to the tune of 7 inches this week.  No worries.  Now is the time to spend organizing existing seeds, ordering new ones, and developing a plan for the gardens - and in just a few short weeks will be time to start some early seedlings.  BOOM!  What a great effing time!

Soon it will be time to get the old new (I actually got one for Christmas) rotor tiller out to do early season preparation with the soil.  Then shortly after that it will be time to put the early season seeds and plants in the ground.  Can't effing wait.

I have developed an excel spreadsheet to organize the different varieties and also the planting time-table for all of the veggies we're planning on growing this year.  I try so hard to be organized but once things are in the ground my organization flies away with the wind.  BUT that doesn't stop me from trying it again this year.  Someday I will be an organizational fool.  Until then I'll feel content following the seat of my pants' advice.

Here are some new veggies we're growing attempting to grow this year:

Potatoes
Leeks
Radishes (German Beer radishes to be specific.  Apparently they serve this variety along side a malted refreshment in Germany.  I'm an obvious fan of beer so to grow this seemed inevitable).
Parsnips
Salsify (if you're unfamiliar with this it is a root vegetable, good fall crop, that when eaten tastes similar to oysters!  So cool!).
Celery
Turnips
Head Cabbage (mainly for sauerkraut making).

Most of these new veggies are good early or late season veggies.  I really plan on expanding upon our gardening season in comparision to previous years.  We tried it last year but then The Day My Fall Garden Died.

We're also trying a few new varieties of Peppers and Tomatoes - them still being the most popular veggies from the Keel Lane gardens. 

Hopefully my hops will produce some yummy bitterness this year.  Last year only brought us bines with no flowers. 

I'm effing back and will keep everyone updated on how things are transpiring.  I'm also planning on expanding the home brewing aspect of the blog since my recipe book is beginning to look a lot like my food recipe book.  Electronically is so much nicer. 

Good talk.

Keep it BOOM!
      

Horseradish...and Sometimes Beets

Horseradish root is one of those things that you either love or hate. The entire plant is called a "horseradish plant" but we only eat the roots.  The root is fragrance and odor free until the cells are broken (usually by chopping or grating) which causes enzymes to be released that will badly irritate the sinuses and eyes.  As long as you're prepared the resulting backlash from the root can be minimized.  Just be sure to work it in a well ventilated room with a few open windows.  

It is usually ready to be dug from the ground close to or even shortly after the first frost date.  I dug some two weeks prior and two weeks after our first frost and it all tastes great.

First year roots are the best for consuming.  They are the most pungent and have the freshest taste.  When you dig your roots pull off any small off-shoots and replant them.  You'll be rewarded next season.

Once horseradish is grated or chopped it quickly becomes discolored and loses it's trademark flavor so use or add to vinegar immediately.  

You are able to process horseradish and vinegar by canning but the horseradish loses its taste the longer it is cooked.  To prevent loss in taste I place the horseradish into jars and then freeze.

The process is simple.  First peel the roots and then grate the horseradish.  The finer the grate the more pungent the flavor.  Grate to your liking. I like mine very pungent so I grate mine very well.  I use a food processor with the normal blade attached AND the shred blade on top.  It works well.  

Once you have your desired consistency pack the mixture tightly into jars.  As tight as you can pack it.  Then top off with vinegar and store in a cool place or freeze.  

If you would like to sweeten the horseradish mixture I suggest one of two things.  Either dissolve a few pinches of sugar in the vinegar (you'll have to heat it then cool it) before topping off the horseradish, or grate a few beets in with the roots.  It lightens the flavor and has a great look.

Keep it real pungent. 

Canned Italian Peppers

A slight change to an always popular canned good.

CANNED ITALIAN PEPPERS

Sliced banana peppers

Italian seasoning

Garlic cloves

Vinegar

Water

Basil leaves

Canning salt

Olive oil

Sugar

Fill pint jars with sliced peppers. In each jar put: 3-4 basil leave, pinch of Italian seasoning, 1 teaspoon salt, 2 cloves garlic, and 1 teaspoon olive oil. Bring to a boil: 2 quarts vinegar, 1 quart water and pinch of sugar. Pour over peppers and seal jars.

Keep it real.

A$$Fire Sauce

This is a simple hot sauce recipe with decent flavor that packs plenty of heat.  

A$$Fire Sauce

7 Large whole Cayenne Peppers

20 Habanero Peppers de-seeded and halved

1 Cup White Vinegar

1 Tsp. granulated sugar

Combine all ingredients in a sauce pot and cook on med/low heat until soft.  The longer you cook it the less spicy it will be.  

Once the peppers are soft combine the mixture in a blender and liquefy until very smooth.  

Strain the mixture through a fine strainer, chill, and store in the refrigerator.  

Keep it on fire.