The kitchen table is half shipping department and half herb drying/processing station with some beans drying for next year's garden. Half of the room is currently taken up with cartons of magazines waiting to be readied for mailing.
Today I'll make and freeze some roasted tomato sauce.
The other night the peaches were getting boring (hard to believe, isn't it?), and it was too hot to really cook. Sometimes you just need something more.
The following was delicious:
I threw a small handful of angel hair pasta into a pan of boiling water and went out to gather some basil, which was chopped into very thin strips.
Poured about a tablespoon of olive oil into a bowl.
Diced up a tomato and added to the oil and basil, muddling it up a little bit, and then added a clove of crushed garlic.
When the pasta was done, I added a handful of grated mozzarella and a little Parmesan cheese and stirred it to melt it together. Topped with the tomato/basil/garlic oil.
Judging by the glut of cucumbers, tonight will probably be some cucumber lime salsa with chips. And some peaches.
Wednesday, October 21, 2020
One Cook, One Garden
Remember Spring?
That was when we looked at that vast expanse of freshly turned earth and at our teensy, tiny little vegetable plants, and thought to ourselves, "these babies will have lots of room to grow."
Oh - and there would be so much time to use the veggies to create sauces and canned goods for later in the year. I can actually envision what I was thinking then. In fact, in that vision, the kitchen is well organized and the counters are clear. There were no dirty dishes, no baskets full of drying herbs, I was wearing something chic, great haircut, thinner - and definitely NOT sweating.
Reality is somewhat different.We won't even get into the haircut.
One counter holds a perpetual supply of peaches from the stand down the road. At this time of year, dinner is usually a couple of peaches cut up and eaten, just so.
The other long counter holds an assortment of vegetables that A) I brought in from the garden, B) came home from market or a farm stand, or C) my sister cagily left there on her way to the living room.
The kitchen table is half shipping department and half herb drying/processing station with some beans drying for next year's garden. Half of the room is currently taken up with cartons of magazines waiting to be readied for mailing.
Today I'll make and freeze some roasted tomato sauce.
The other night the peaches were getting boring (hard to believe, isn't it?), and it was too hot to really cook. Sometimes you just need something more.
The following was delicious:
I threw a small handful of angel hair pasta into a pan of boiling water and went out to gather some basil, which was chopped into very thin strips.
Poured about a tablespoon of olive oil into a bowl.
Diced up a tomato and added to the oil and basil, muddling it up a little bit, and then added a clove of crushed garlic.
When the pasta was done, I added a handful of grated mozzarella and a little Parmesan cheese and stirred it to melt it together. Topped with the tomato/basil/garlic oil.
Judging by the glut of cucumbers, tonight will probably be some cucumber lime salsa with chips. And some peaches.
The kitchen table is half shipping department and half herb drying/processing station with some beans drying for next year's garden. Half of the room is currently taken up with cartons of magazines waiting to be readied for mailing.
Today I'll make and freeze some roasted tomato sauce.
The other night the peaches were getting boring (hard to believe, isn't it?), and it was too hot to really cook. Sometimes you just need something more.
The following was delicious:
I threw a small handful of angel hair pasta into a pan of boiling water and went out to gather some basil, which was chopped into very thin strips.
Poured about a tablespoon of olive oil into a bowl.
Diced up a tomato and added to the oil and basil, muddling it up a little bit, and then added a clove of crushed garlic.
When the pasta was done, I added a handful of grated mozzarella and a little Parmesan cheese and stirred it to melt it together. Topped with the tomato/basil/garlic oil.
Judging by the glut of cucumbers, tonight will probably be some cucumber lime salsa with chips. And some peaches.
Cucumber Lime Salsa
Cucumber Lime Salsa.
.
I attended a party several years back and a variation of this recipe was served. I fell in love with the refreshing, light blend right away, and it is one of our favorite summer dishes. Sometimes we'll have it along with tomato salsa, guacamole, and some hummus and tortilla chips - and that's dinner.
Ingredients:
1 or 2 Tbsp olive oil
1/4 cup finely chopped onion (I like spring onions, but Vidalia are great too)
1 lime - zest and juice
2 medium cucumbers
1/4 cup chopped cilantro (a smaller amount of flat parsley would probably work if you don't like cilantro)
a couple shakes of tabasco (optional)
crushed garlic (optional)
Add the chopped onion and cilantro to the oil.
If using tabasco and/or garlic, mix that in too. Zest lime into the mix.
I then cut the lime in half, and pierce each section with a knife to get out lots of juice. Add juice to oil blend.
Peel and core the cucumbers. Chop as finely as possible. I've tried a food processor, but that mushes it up too much for my taste. If you do that, drain it for a 10 -15 minutes.
Mix it all together well.
I would say, "chill to blend flavors" and serve with chips, but it doesn't always make it into the fridge around here. We all love it, and it disappears quickly!
We are considering dehydrating some cukes to try in dips, facial blends, and even soap later in the year. I'll let you know how that goes.
I attended a party several years back and a variation of this recipe was served. I fell in love with the refreshing, light blend right away, and it is one of our favorite summer dishes. Sometimes we'll have it along with tomato salsa, guacamole, and some hummus and tortilla chips - and that's dinner.
Ingredients:
1 or 2 Tbsp olive oil
1/4 cup finely chopped onion (I like spring onions, but Vidalia are great too)
1 lime - zest and juice
2 medium cucumbers
1/4 cup chopped cilantro (a smaller amount of flat parsley would probably work if you don't like cilantro)
a couple shakes of tabasco (optional)
crushed garlic (optional)
Add the chopped onion and cilantro to the oil.
If using tabasco and/or garlic, mix that in too. Zest lime into the mix.
I then cut the lime in half, and pierce each section with a knife to get out lots of juice. Add juice to oil blend.
Peel and core the cucumbers. Chop as finely as possible. I've tried a food processor, but that mushes it up too much for my taste. If you do that, drain it for a 10 -15 minutes.
Mix it all together well.
I would say, "chill to blend flavors" and serve with chips, but it doesn't always make it into the fridge around here. We all love it, and it disappears quickly!
We are considering dehydrating some cukes to try in dips, facial blends, and even soap later in the year. I'll let you know how that goes.
Weekend Ramble
We've been keeping our noses to the grindstone lately around The Essential Herbal, so this weekend it was time to get away and have a little fun.
Original plans for Saturday fell through, so we found ourselves preparing to head out to the Bead Fest in Valley Forge. Before we left, I checked Facebook and saw that there was an herb and rare plant sale on Route 23, posted by Sugarbush Nursery of Mohnton, PA. We decided we could swing by there on the way home.
Bead Fest was interesting - although there are only so many tables full of beads I can stand to look at before starting to get terminally bored. Finally we veered to the back of the building and found one of the glass companies that my sister was looking for - something about "double helix glass". Can't wait to see what she comes up with using them. Hopefully we'll be seeing it soon over at TorchSong Studio! The guys at the booth were pretty much fun to kid around with, and I wound up with several Elvis stickers (some art glass promotion) that I promised to plaster inside donut shops. The conference center was filling up, we had pretty much what we came for, so we were out of there inside an hour.
A quick few miles down the road, and we found the plant sale. Interestingly, both of our cameras cut out during the plant sale. Neither of us were able to take any pictures. There were some really nice plants there! Lots of woodland natives, shrubs, hostas, unusual evergreens, and then we got to Sugarbush. She had some gorgeous stuff, and I immediately scooped up some bottle gentian,
and a pleurisy root/butterfly weed. 
As I was preparing to pay, I saw a pot holding just a small mat of green with a tag that said "bluets, Houstonia" and grabbed it! Spending a spring in VA one year, I awoke one morning to find that the entire yard had been transformed into a carpet of tiny blue stars - it was bluets. Later, Betsy May (a friend, and one of our writers) and I spent some time searching for these. I sent her the information immediately upon returning home!
Back on the road, we drove on past Susan Hess' Farm at Coventry - but the driveway was filled with cars, so we knew she was having a class and drove on.
Right up the road a few miles we saw a sign for St. Peter's Village to the right. It was well past lunch time, so we decided to see if we could grab a bite there. We had a really nice time sitting on the patio of The Inn at St Peter's,
looking down over the granite boulders with a spring running through them. So well fed were we that we stopped in the village bakery and managed to leave without making a purchase. Looking back, it's hard to believe we could resist those magnificent confections!
Later at home, I cleaned a big basket full of elderberries to dry and gathered lots of lime basil.
Just hanging out for the evening with the guinea fowl....
Molly went off to work at the Renaissance Faire this morning, but returned home at noon because of the weather and lack of a crowd. I told her to jump in the shower, and she could go along to The Gem Miner's Jubilee in Lebanon.
I enjoy this show more than a typical bead show because they have lots of nice specimens of rocks. Big geodes, unusual crystal formations, rare minerals, fossils, and some pretty cool stuff. I almost always find something that makes me feel like I discovered treasure. Today that treasure was strands of myrrh beads from Sumatra.
They are beautiful, handstrung, smoothed by hand, and very fragrant. I bought all the dealer had - and it wasn't very much! They will be going on the website tomorrow. Molly got a nice green amber ring, Maryanne found a stone she's been looking for, and I also picked up some nice leopard jasper and a couple of tiny carved figurines that will go into a special little bag.
and a pleurisy root/butterfly weed. 
As I was preparing to pay, I saw a pot holding just a small mat of green with a tag that said "bluets, Houstonia" and grabbed it! Spending a spring in VA one year, I awoke one morning to find that the entire yard had been transformed into a carpet of tiny blue stars - it was bluets. Later, Betsy May (a friend, and one of our writers) and I spent some time searching for these. I sent her the information immediately upon returning home!
Back on the road, we drove on past Susan Hess' Farm at Coventry - but the driveway was filled with cars, so we knew she was having a class and drove on.
Right up the road a few miles we saw a sign for St. Peter's Village to the right. It was well past lunch time, so we decided to see if we could grab a bite there. We had a really nice time sitting on the patio of The Inn at St Peter's,
looking down over the granite boulders with a spring running through them. So well fed were we that we stopped in the village bakery and managed to leave without making a purchase. Looking back, it's hard to believe we could resist those magnificent confections!
Later at home, I cleaned a big basket full of elderberries to dry and gathered lots of lime basil.
Just hanging out for the evening with the guinea fowl....
Molly went off to work at the Renaissance Faire this morning, but returned home at noon because of the weather and lack of a crowd. I told her to jump in the shower, and she could go along to The Gem Miner's Jubilee in Lebanon.
I enjoy this show more than a typical bead show because they have lots of nice specimens of rocks. Big geodes, unusual crystal formations, rare minerals, fossils, and some pretty cool stuff. I almost always find something that makes me feel like I discovered treasure. Today that treasure was strands of myrrh beads from Sumatra.
They are beautiful, handstrung, smoothed by hand, and very fragrant. I bought all the dealer had - and it wasn't very much! They will be going on the website tomorrow. Molly got a nice green amber ring, Maryanne found a stone she's been looking for, and I also picked up some nice leopard jasper and a couple of tiny carved figurines that will go into a special little bag.
This little herbie catches a bug
Last night I started feeling something going on in my throat, and took a good dose of elderberry with holy basil. This morning it was still there, so I repeated that.
And I got serious about kicking this thing.
My friend Betty Pillsbury suggested some sage tea. My pal Rosanne Tartaro said soup. Here's what I did....
First, I made a blend of tinctures:
elderberry
holy basil
ephedra
goldenrod
St John's wort
All of these are either anti-viral or will help with the head-clog, and very beginning of respiratory issues.
Then I started a big pot of ham and cabbage. This is something we ate all the time when I was a kid, and it is probably a standard PA Dutch dish. My grandmother and mother both loved cabbage, and passed that along to me. So far, the next generation does not share that love.
First filling a big pot about 1/3 full of water, and then adding a large ham hock, I left that to simmer for about an hour until the meat came off the bone. To that, I added a nice chopped cabbage, a couple of onions, some turnips, and a few potatoes. That cooked for a couple more hours.
I went into the garden and plucked a nice sprig of sage, and put that into a pint mason jar, along with a slice of crystallized ginger and a licorice root stick, boiled water, and filled the jar, pouring the water over the herbs.
Here's my lunch:
It was really good, and it will be good again for supper :-).
I will continue the sage tea and the tincture blend every hour or so. This thing just cannot get a grip on me right now!
And now, to bed.
First filling a big pot about 1/3 full of water, and then adding a large ham hock, I left that to simmer for about an hour until the meat came off the bone. To that, I added a nice chopped cabbage, a couple of onions, some turnips, and a few potatoes. That cooked for a couple more hours.
I went into the garden and plucked a nice sprig of sage, and put that into a pint mason jar, along with a slice of crystallized ginger and a licorice root stick, boiled water, and filled the jar, pouring the water over the herbs.
Here's my lunch:
It was really good, and it will be good again for supper :-).
I will continue the sage tea and the tincture blend every hour or so. This thing just cannot get a grip on me right now!
And now, to bed.
Syrup for Cough and Congestion
It's been about a week of sneezing and coughing, so I got pretty fed up with the whole thing today. Time to pull out the big guns. Oddly, elderberry just didn't do the trick this time. I shudder to think how nasty this could have gotten without it, though.<br />
Today I made a syrup specifically for this thing that seems to fluctuate between my head and my chest. I got out some Osha, Licorice root, Elecampane, Wild Cherry bark, Ginger, and Lemon to start a decoction.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFy_hoAUeKrSENE1qji8EOQQRxcmRbLeEv_uFjnRHoVzodVhw77ErFKuSaEILFCe-ybtvgUX-TH3wEDCZS8ZqtH19tAJJbxfXBc5ktsLB5HTLNEi-JKfH1U70EzDmj2OIs2YJvt5D8U50/s1600/aaaingredients.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517646606073630626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFy_hoAUeKrSENE1qji8EOQQRxcmRbLeEv_uFjnRHoVzodVhw77ErFKuSaEILFCe-ybtvgUX-TH3wEDCZS8ZqtH19tAJJbxfXBc5ktsLB5HTLNEi-JKfH1U70EzDmj2OIs2YJvt5D8U50/s400/aaaingredients.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> A decoction is different than an infusion, because roots and barks need to simmer for a period of time, while infusions involve leaves and flowers that are steeped in boiled water for a few minutes. There is another, newer definition of infusions, but for our purposes, this will do.<br />
I filled a small pan with water, and put all ingredients except the lemon in to simmer for 45 minutes. I added the juice of a lemon for the last 5 minutes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZusitOFo0GF07LB-SOJHQ-cLlFiYsAoTvOW3rikJCtTRrPvXYBJfaqsV1zg1EOBi8edocW4qvZEHMVcY8Z_0pEWfYqr3wCqIjGpfpZI2heEhBk4j79YHzGBNzD_RSeaZ0APlmPuS7DSc/s1600/aaadecoction.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517646557308775698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZusitOFo0GF07LB-SOJHQ-cLlFiYsAoTvOW3rikJCtTRrPvXYBJfaqsV1zg1EOBi8edocW4qvZEHMVcY8Z_0pEWfYqr3wCqIjGpfpZI2heEhBk4j79YHzGBNzD_RSeaZ0APlmPuS7DSc/s400/aaadecoction.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>After it was done, I strained it out. You can see here that my favorite method of straining things is with a steel mesh strainer lined with fabric from an old tshirt.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oF4vqfqXwNJtjDcLNSYAil2_yGfE6fORDRpyvqlqdJ_GXNnRcmd-y1I0K8X91ZkWlXfkSfNpvd2tkkLcMAPSAnr8QJkwGim_g8YLRCKr1z-MrWGD4TrHZMRbiS9ppz0XhgzzKul64PA/s1600/aaastraining.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517646613607551010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oF4vqfqXwNJtjDcLNSYAil2_yGfE6fORDRpyvqlqdJ_GXNnRcmd-y1I0K8X91ZkWlXfkSfNpvd2tkkLcMAPSAnr8QJkwGim_g8YLRCKr1z-MrWGD4TrHZMRbiS9ppz0XhgzzKul64PA/s400/aaastraining.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> As shirts wear out, they are washed and cut into squares for this purpose. They work beautifully.<br />
There was 2/3 of a cup of decoction, so I measured out 2/3 cup of sugar, and added a good dollop of honey. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWp_ClRCbMswufIRmkpBVB9RGzxlRKCK7BMgB9nx2x6ZQvek0jWTgenfHXPhDUCNvezXB4ojMg7PWCw3elYRJYTeZx0Cw6qrv3G68pbctZalLjTgqS2ZkXufZhxz_cqqZDk-uVPPDS1M/s1600/aaadecoctionandsugar.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517646575977465858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWp_ClRCbMswufIRmkpBVB9RGzxlRKCK7BMgB9nx2x6ZQvek0jWTgenfHXPhDUCNvezXB4ojMg7PWCw3elYRJYTeZx0Cw6qrv3G68pbctZalLjTgqS2ZkXufZhxz_cqqZDk-uVPPDS1M/s400/aaadecoctionandsugar.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> At that point, I also added 1/2 ounce of goldenrod tincture.<br />
It all went back into the pan, and was brought to a boil for a few minutes before being poured into bottles.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGPb8lnFWC7qgyvQeBUcB8VRUm5pCxcV5GmoQGt6vVfXeRJCKjiZ0eN_s93K4CttqWcuuJHZbST1xr161F72x-rg5npPvIUY24-R_snovGU16JJQB88POoWRF-s1sXleDpmA8gkVc80Q/s1600/aaafinished.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5517646589356545698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGPb8lnFWC7qgyvQeBUcB8VRUm5pCxcV5GmoQGt6vVfXeRJCKjiZ0eN_s93K4CttqWcuuJHZbST1xr161F72x-rg5npPvIUY24-R_snovGU16JJQB88POoWRF-s1sXleDpmA8gkVc80Q/s400/aaafinished.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>The decoction alone could be drunk without being made into syrup, and I will make some more for after dinner tonight. It's nice to have it ready to go, though.<br />
<br />
Lancaster Pa Central Farm Market
Central Market is something that I rarely give much thought to; it's always just been there. Growing up before malls and urban sprawl, going "downtown" was the only true option for shopping. Back then, I never wondered how long the market had existed or even gave much thought to the (at that time) horse-drawn carriages that brought goods into the city for sale, hitched outside the market house for the day.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_vHjadXtj-aOwGX4QtzdQ5odLOZubCoQnpHdV-fjjk2khMA3DldA_F9IXAiHoTXIGgYEpLD6zI4ZftRzW5uOMGf3T944kkP8aYGkiRyaK2Oev31QTNPBXZOqxvmp0qNcwb5BbVG1e1M/s1600/central+market.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_vHjadXtj-aOwGX4QtzdQ5odLOZubCoQnpHdV-fjjk2khMA3DldA_F9IXAiHoTXIGgYEpLD6zI4ZftRzW5uOMGf3T944kkP8aYGkiRyaK2Oev31QTNPBXZOqxvmp0qNcwb5BbVG1e1M/s400/central+market.JPG" alt="" id="BLOGGER_PHOTO_ID_5524546512225438578" border="0" /></a>
Our county has many markets that have been in existence for decades - some for a century or more. Green Dragon in Ephrata is one that I researched for a paper in college, and that one has quite a colorful history - including a "roadhouse" period that has a fairly unsavory flavor. At one time, in addition to the Central Market we had Southern, West End, and Eastern Markets that all ran on different, overlapping days, ensuring that there was always good fresh foods available at any given time. The Eastern Market is in the midst of a revival, but Central Market has always been there.
In 1730, Alexander Hamilton included it in the original plan of the city, and conveyed personal property to the City of Lancaster in a deal that ensured that the market would always be there. It has run continuously from that time, with a building being constructed first around 1757, and then being remodeled into our outstandingly beautiful current market building in 1889. The Market House is under reconstruction right now, but the changes are internal. The building itself is about 1/2 block long and half as wide, surrounded by a narrow cobblestone alley on all sides that includes hitching posts that are these days used almost exclusively for our mounted police force.
I remember going to Central Market on rare occasions as a child, mostly for baked goods when we happened to be in town shopping for clothes. We lived out in the country and there was no scarcity of fresh produce and meat for us, and Tuesday nights found our grandfather at Root's Market towards Lititz for produce and donuts to bring home. Home delivery of breads and milk were also a part of life.
Later, my first job and apartment led me to spend more time at market. I lived a block away from market, and worked for a paper supply company a block in the other direction. Each market day, the owner of the company would walk to market and get orders for bags, cake or pie boxes, candy boxes, plates, plasticware, deli-wrap and foil, etc., and then those things would be delivered before the end of the day to the standholders. Nearly everything I ate came from the market, where standholders supplied beautiful produce, fresh meats and fish, dairy goods, and baked goods. At least once a week, I'd take home fresh cut bouquets of flowers for the apartment.
In the early 70's the big mall came to town, and nearly wiped the city out. I married and moved out of the center of the city, making trips into the market a special treat. It began a long, sad period of decline for the downtown area.
The 90's brought about an exciting revival for the City of Lancaster, with arts being the main focus. The town is now full of art studios, specialty shops, a school of art and design, music, theatre, and many incredible eateries. It is once again an exciting hub of activity, and I was so happy when our kids started finding reasons to go "downtown".
Central Market is still the jewel in the crown of the city. On market days (Tuesday, Friday, and Saturday), the city is once again teeming with shoppers. It is a real testament to the vision of Alexander Hamilton that this one vibrant part of our heritage has been the thing that seems to have held steady and given hope and purpose to the people who led us back to our town.
I try to get there at least once a month, although it is a special trip. There is nothing like the offerings of freshly prepared ethnic foods, specialty foods, organic produce and grass-fed beef, fresh ground horseradish, jellies, cider, artisan breads - and so much more - that are beautifully displayed for purchase. The homemade sauerkraut that families have purchased for decades to serve on New Year's Day with fresh pork and potatoes also from market, the fresh turkeys picked up just before the holidays (along with that tender celery for stuffing!), the smoked hams, the first strawberries, spring peas, green onions of spring - they all are part of what makes this place special.
If you visit Lancaster, visit the oldest continuously running market in the US. It is steeped in the work and life of centuries of good people, and is the heart of our area.
Herbal Hard Candy
A couple of years ago, Marty Webster wrote about making horehound lozenges, and the instructions were very inspirational for me. Before I knew it, all kinds of ideas were running through my head!
Oh, it started simply enough.... what about elderberry? Maybe something relaxing? Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon. A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business. They made hard candies in about 15 flavors. On candy making nights, I would often stay overnight and help, because many hands were needed. In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil.
There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table. As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers. Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together. Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces.
It had to be cut quickly before hardening, but those first few strips were soft and very warm. We would always sample a piece or two. Quality testing at its finest. By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me. I'm sure that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is:
3/4 to 1 cup of strongly infused herbal "tea"
2 1/2 cups of sugar
1/2 cup corn syrup
I have not had a chance to experiment with honey, and I believe that one could use all sugar, but this recipe worked well for me. You may want to try a few variations if the corn syrup is objectionable.
To make the tea, I put the herbs, berries, etc., in a pint jar and covered with boiling water, allowing it to steep for several hours. Then I strained it and squeezed the dickens out of the pulp to get all the good stuff. If there is less than a cup of liquid, that's fine.
Put the liquid into a large (at least 2 quart) pan. It bubbles up a lot during cooking, so you need a lot of space.
Add the corn syrup and stir to blend. Add the sugar and turn on medium high heat. Stir only until the sugar is dissolved. Set the thermometer on the side of the pan, with the tip in the liquid, but not touching the bottom of the pan.
Let 'er rip!
While it cooks, grease a 10 x 13 glass cooking dish and put down plastic wrap or parchment on a surface where you'll be doing the cutting - probably 2' x 3' is sufficient. Sift confectioners sugar or cornstarch over the plastic wrap.
When the temperature of the candy reaches 300 degrees, turn off the heat and stir briefly.
Pour it into the baking dish. Have something under the dish to protect the counter from heat.
Wait a minute or two, and lift the edge of the candy to see if it can be lifted to cut. When this is possible, use scissors to cut a strip, and toss it out to a waiting helper who will cut it into pieces. This really is difficult to do alone, but it's possible. Keep cutting the strips until it is finished.
If the candy in the baking dish hardens before you've finished, you can place it into the oven and heat it, but it will probably stick to the dish. I've taken out the whole piece that is leftover, melted it in another pan, and repoured it into the original baking dish. Clean-up is easy, hot water dissolves the candy.
Here are the infusions I started with:
Elderberry Bits
1 cup fresh elderberries
2 slices ginger
zest from one lemon
Lemon Balm Bombe
3/4 cup freshly picked lemon balm
1/4 cup freshly picked passionflower leaves, flower, tendrils
1/4 cup blueberries
zest from one lemon
20 drops of lemon eo just before pouring into baking dish
Tulsi Twist
3/4 cup freshly picked holy basil
1/4 cup dried goji berries
1/4 cup freshly picked chocolate mint
Herbalicious Medley
juice and zest from one orange and one lemon
1/4 cup holy basil
1/4 cup elderberry
2 slices ginger
3 rose geranium leaves
sprig of lemon thyme
sprig of rosemary
sprig of lemon verbena
1/4 cup mint
2 pods cardamom
Subscribe to:
Posts (Atom)