NEW juicer

Ginger Ale Recipe : Alton Brown

Ingredients

• 1 1/2 ounces finely grated fresh ginger
• 6 ounces sugar
• 7 1/2 cups filtered water
• 1/8 teaspoon active dry yeast
• 2 tablespoons freshly squeezed lemon juice

Directions

Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.

Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.

Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Source: Food Network

The Greenpeace Shoppers Guide

Medicinal soup

Any combination of vegies would probably do, but this is the classic set: carrots, a leek, onion, celery, potato, swede, parsnip.

Slice leeks.

Dice potato and swede (you could use turnips instead of swede, which I think is called rutabaga in some other lands).

Dice carrots.

Dice celery then take a blurry photo of it.

Mix all the prepared vegies together, stand back and admire, point shoot.

Place 1.5kg chicken in pot, along with 3 litres water (I cheated and included some home-made chicken stock in that 3-litre quantity).

Add chopped vegies (and the water level should rise to just cover the chicken)

Add two bay leaves, a few sprigs of thyme and a handful of black peppercorns.

Bring to the boil over medium heat, stirring occasionally, and once boiling (and that can take 20-30 minutes) turn heat down low so the pot is barely simmering, but uncovered, so the liquid reduces slightly. Let it all simmer away slowly for 2 hours.

Remove chicken from the pot (it'll be falling apart by this stage) and let it cool. While the chicken cools, lightly mash the vegetables to help thicken the soup a bit.

At this stage I forgot to take a photo of the next step: ie, add 1 cup of tiny pasta. So then I had to fish out one teeny little square of tiny pasta, sit it next to a peppercorn, and take a macro shot of how tiny my teeny pasta is.

Strip all the flesh from the cooled chicken and chop into dice, add back to the pot. (Almost there!)

This photo needs a 'scratch and sniff' attachment, as it smells so chickeny/vegetably!

However, before you enjoy it, and this is the magic ingredient in turning a nice soup into a very, very nice soup: freeze it for a few days. For some reason all the soups I make taste so much nicer after they've had a spell in the freezer. Not just chicken soups, either. I won't eat my wintry pea and ham soup until it has been frozen for a while, and my leek and potato is the same, too.

All this soup shot lacks is bread. Good, crusty bread to dunk into it and mop up the last of it. My favourite lunch, a good soup with crusty dunking bread. And in the case of chicken and vegetable soup, it's genuinely medicinal. Apparently there are anti-inflammatory compounds within the bones of chickens, and provided you make chicken soup using chicken on the bone (and not just fillets) you'll get the anti-inflammatory goodies, as well as all the vegie goodness too.

OK, here's the recipe and it's an old one from the June 2004 issue of our magazine, and it's by our wonderful cookery writer Tracy Rutherford, whose recipes always work beautifully. You might notice that I haven't followed her recipe precisely in the photos above (because after a couple of batches it's fairly easy to make from memory, even if you slightly change it), but for starters I suggest you do it Tracy's way if you want to make a very nice batch of old-style home-made chicken and vegetable soup.

Tracy Rutherford's Real Chicken Soup

1.5kg whole chicken
8 peppercorns
1 bay leaf
large sprig thyme
1 large leek, sliced
3 large carrots, halved and sliced
4 sticks celery, sliced (reserve tops)
3 litres water
2 good quality chicken stock cubes (such as Massel)
1 cup (190g) stellini, or other small soup pasta

1. Place the chicken into a large, heavy-based stockpot. Cut a square of muslin and place the peppercorns, bay leaf and thyme on it. Bring the ends together to form a little pouch, and tie securely with kitchen string. Add to the pot.

2. Pour 3 litres of cold water into the pot, along with the vegetables. Bring slowly to the boil over medium-low heat (this will take about 30 minutes). Reduce the heat slightly and cook for 2 hours. The water should not be boiling during this time, just barely simmering.

3. Carefully lift the chicken from the pot – use two pairs of tongs, or a large slotted spoon and tongs. The chicken will fall apart, but into large pieces, so just take them all out. Let the chicken cool slightly, then pull the meat from the chicken, and chop into smaller, bite-sized pieces suitable for soup.

4. Meanwhile, using a potato masher, roughly mash the vegetables in the soup. Add the stock cubes and stir to dissolve. Return the chicken to the soup.

5. If you have time, chill the soup so that the fat floating on the top solidifies and is easy to remove. When ready to serve, bring to the boil, add the pasta and cook for 10 minutes. Chop the reserved celery leaves and stir into the soup; season to taste.

Once I was a sick man, but now I am on the road to recovery thanks to Tracy's medicinal soup. Thank you Tracy!

Gardening in the Shade: what to plant if you don't have full sun

I've found that a garden with some shade is ultimately more satisfying than one with full blasting sunlight. It offers the chance to create a cool retreat in which to sit and enjoy the garden or dine outdoors on hot summer days. It's helpful for extending the harvest season of crops which might otherwise bolt too quickly in summer heat, and you can enjoy all the beautiful ornamental plants that actually prefer some shade to thrive. I was just reminded of the great multitude of shade-loving plants on a hike through an old-growth section of our local forest. Under a canopy of Douglas firs and Western maples was growing a dense carpet of huge, tropical looking ferns, lacy-leaved Meadow Rue, splendid white flowering Dogwood, and delicate pink Bleeding Hearts, among many others. As we stood on a bridge over a stream in a canyon, admiring this incredible diversity and beauty, we thought we were in Paradise! Still, many gardeners face the following dilemma: They want to grow vegetables and herbs, but don't have the required 6 hours of direct sunlight per day that most edible plants need. Or, they want to grow some colorful flowers from seed, but aren't sure which will grow in their partially shady location. Depending on the type of shade your garden receives, as well as your climate and the time of year, you may be surprised at the range of choices you actually have.

To purchase Renee's Garden Seeds click here

The first step in selecting plants for your garden is knowing how much sun it actually receives at different times of year. Draw a map of your garden and note the position of buildings and trees, and when they are likely to cast shadows. The area in front of my living room window, for example, is shady in summer but sunny in winter. When a large oak loses its foliage-so it's a perfect spot for early spring-flowering bulbs. I located our vegetable garden in the middle of a large field behind our house (although I'd have preferred it closer to the back door) because our house casts long shadows to the East in late summer and fall. After you've drawn up a plan, it's helpful to understand some of the different kinds of shade, and which plants tolerate each.

Types of Shade

Partial or Half Shade: This very variable and confusing term is often defined as about half a day of direct sun. Gardeners in areas with 5-6 hours of afternoon sun may be able to grow most vegetables and herbs. However, those with only 3-4 hours of morning sun will have better success with true shade-lovers, and should choose other types of plants as the main focus of their gardens.

Dappled Shade, or Light Shade: The sunlight in these areas is filtered through trees with an open habit and small leaves, rather than a dense leaf cover. Sun falls on your garden, but it doesn't hit specific sections for as long as it would without the trees. Again, the longer and brighter the sun shines in a particular area, the more flexibility you have in your choice of edibles and shade-tolerant annuals for that spot.

Open Shade: An example of this would be the North side of a building which gets no direct sun throughout the entire day, but is not otherwise covered by trees or structures. In general, this is too much shade for good production of most vegetables.

Full Shade, or Dense Shade: In this situation the garden doesn't receive direct sun and is also shaded by trees or structures, resulting in little ambient light. The plants in this article are unlikely to thrive in such a location.

Vegetables and Herbs for Half Shade and Dappled Shade

Of all the vegetables, leafy crops are most tolerant of partial and dappled shade. In hot areas, it's actually preferable to grow them where they don't receive full sun all day, since they'll hold longer before they bolt and taste bitter. A garden grown in a partial or half shaded plot can contain lettuce of all kinds, chard, scallions, kale, radishes, Asian stir-fry greens, spinach, and leeks. Herbs includearugula, basil, parsley, dill, chervil, cilantro, chives, garlic chives, watercress, and alpine strawberries.

If you are unsure whether you have enough sunlight for these crops to grow well, start small and experiment. If you have too much shade, leaves will be spindly, soft and weak. They'll have a mild, bland flavor and lack crispness.

Flowers for Half Shade and Dappled Shade

A partially shaded location is ideal for nasturtiums, since if they receive too much intense sunlight, their leaves fry and become unsightly. They come in some hot, tropical color mixes such as " Amazon Jewel", "Alaska", "Copper Sunset" and "Whirlybird", as well as some cool pastels like butter-cream "Moonlight" and cream splashed with red "Vanilla Berry".

A variety of cutting flowers, such as our " Chantilly" snapdragons, "White Wonder" feverfew, "Marble Arch" salvia , and "Pride of Gibraltar"cerinthe can also tolerate about half a day of shade. For containers, I like ruffled "Victorian Posy" pansies.

Flowers for Open Shade

Many of the flowers that prefer shady locations have unusual, exotically-shaped flowers that give an enchanted, fairylike quality to a shady place. "Mrs. Scott Elliot" columbines, "Apricot Fairy Queen" foxgloves, and "Mulberry Rose" and "Persian Violet"Nigella come to mind. My other favorites include evening-scented "Alata" nicotiana and deep blue "Azure Bluebirds" forget-me-nots.

Tips for Growing Plants from Seed in Partial Shade

Keep your soil moist but not soggy to avoid damping off of seedlings, particularly if the weather is cool. Since water doesn't evaporate as quickly as it does in full sunlight, you may not need to water as often. Make sure to follow the packet directions and don't plant too early in the season!

Plant in well-drained soil. Dig soil at least a foot deep and add about a six inch layer of well-rotted sifted compost before sowing your seeds. Most plants are unlikely to thrive if planted directly under large trees unless the soil is dug in pockets between tree roots and covered with a thick layer of well-rotted compost.

Protect young seedlings from slugs and snails who inhabit shady places, and hide under mulch or in nearby grass. I prefer to use a granular bait made out of chelated iron called "Sluggo" because it is safer to use around pets than liquid baits.

When you thin or transplant your plants to their final spacing, plant them no closer than recommended on the seed packet, or slightly farther apart to allow some air to circulate around the plants.

If you are growing seedlings in flats, choose a location with as much light as possible for strong plants better able to withstand transplanting. Partial shade is a good place to harden off seedlings grown in a greenhouse or under grow lights indoors as they can more gradually adjust to outdoor growing conditions and don't evaporate moisture as quickly as they would in full sun.

Angry Birds Cupcakes Take The Cake

If ever a food item could provoke food fights it has to be these Angry Birds Cupcakes, custom created by the wife of Phandroid reader Khoa Ngo:

Pretty cute indeed. Khoa mentioned cupcake decoration was a hobby, but his wife’s little upstart – Sweet Dreams Bakery – might be just the thing for Android Geeks attempting a special occasion. Case and point? I think John Hodgson could use these cupcakes at his wedding.

But really, if you’re an Angry Birds lover, there’s a good chance you’re looking for an excuse to find, buy, or make something like these. Or if you’re a trouble maker, you’re just hoping someone shows up to the party with these cupcakes so you can point across the backyard at your best friend and scream, “HE STOLE OUR EGGS!” heaving them across the backyard at the unexpecting victim/pig who will inevitably get AngryBirded in the face. Unless your aim sucks or it’s a hard level, but as FPS games have taught us, real life and video games are similar because you can always restart.

I know birthdays have their traditions and all, but these AngryBirds cupcakes take the cake.

[Via Sweet Dreams Bakery]

Fruits & Veggies Storage Tips

Fresh Vegetables

Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping.

Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula is good raw in a salad or cooked with other leafy greens.

Asparagus Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!

Beets Keep beets refrigerated (32-36°F). The stems can be removed and they do not need to be in a plastic bag. Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.

Bok Choy Keep bok choy refrigerated (32-36°F), storing in a perforated plastic bag. Wash and chop bok choy. Stir-fry with ginger and garlic, adding soy sauce to the pan just before serving.

Broccoli, Broccolini, Broccoli Rabe Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.

Cabbage & Brussel Sprouts Store cabbage and brussel sprouts in the refrigerator (32-36°F), in a perforated plastic bag. Chop cabbage or trim brussel sprouts and blanch for 12 minutes in boiling salted water, or until they are tender.

Carrots Keep carrots refrigerated (32-36°F). Remove tops and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.

Cauliflower & Romanesco Keep cauliflower refrigerated (32-36°F). Chop and eat raw as a snack or in a salad, or steam and serve with salt and pepper. You can also place the cauliflower on a baking sheet, top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 20 minutes.

Celery Keep celery refrigerated (32-36°F), stored in a perforated plastic bag. Chop and use in salads or in a stir-fry.

Corn Keep corn refrigerated (32-36°F), storing in a perforated plastic bag. Boil in salted water for two minutes and serve with butter or olive oil and cracked pepper.

Cucumbers Keep cucumbers refrigerated (32-36°F). Slice them thinly and mix with yogurt, salt and pepper for a quick salad that’s cool for summertime.

Eggplant Keep refrigerated (32-36°F), storing in a perforated plastic bag. Prepare barbecue (medium-high heat). Place eggplant rounds on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place rounds on grill and cook until tender and golden, about 4 minutes per side.

Fava Beans Keep fava beans refrigerated (32-36°F), in a perforated plastic bag. Take the beans out of the pod and sauté with olive oil, garlic and onions.

Fennel Keep fennel refrigerated (32-36°F). You can use the green fronds with meats or fish when roasting. Trim the white bulb and slice into ½ inch thick slices. Place on baking sheet and drizzle with olive oil and sea salt. Bake at 375°F for 20 minutes. This gives the fennel a sweet, caramelized flavor.

Garlic Store whole heads of garlic in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. However, always refrigerate peeled or cut garlic in a sealed container. Use in dressings, marinades and stir-frying for flavor.

Greens: Kale, Collard Greens, Chard, Mustard Greens Keep refrigerated (32-36°F), storing in a perforated plastic bag. Discard stems or put aside for stock. Chop leafy part and wash thoroughly. Strain – greens are now ready to sauté with onions and garlic or steam and serve with a wedge of lemon.

Green Beans Keep refrigerated (32-36°F), in a perforated plastic bag. Trim green beans and boil in salted water for 4 minutes. Strain and toss with a bit of extra-virgin olive oil.

Green Onions Keep refrigerated (32-36°F) in a sealed plastic bag. Use fresh in salads or marinades, or sauté with vegetables.

Kohlrabi Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Slice the kohlrabi and eat plain, or grate it into a savory salad.

Leeks Keep leeks refrigerated (32-36°F). Trim white part, discard greens. Slice the white part into ½ inch rounds. Place in glass dish and drizzle with olive oil; bake at 350°F for 30 minutes.

Lettuce Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.

Onions Store whole onions in a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions. Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!

Parsnips Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Use a mixture of parsnips and potatoes the next time you make mashed potatoes – you will get a much richer, complex taste!

Peppers Store whole peppers in a cool, dry place (45-50°F), away from fruits to avoid over-ripening. Always refrigerate cut peppers. Gypsy and bell peppers can be eaten raw as a snack or in a salad. Sweet peppers are also great stir-fried.

Potatoes Store whole potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Boil potatoes on stovetop or bake small potatoes on a baking sheet at 400°F for 30 minutes.

Radishes Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Wash radishes and serve alongside carrots with dip for an aperitif.

Snap Peas Keep snap peas refrigerated (32-36°F), in a perforated plastic bag. Take the snap peas out of the pod and sauté with olive oil and sea salt.

Spinach Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crêpe filling with Gruyère cheese.

Summer Squash Keep refrigerated (32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut squash in half lengthwise. Place on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.

Sweet Potatoes Store whole sweet potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Cut in half lengthwise and place on a baking sheet; top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 30 minutes. You can also top the sweet potatoes with butter and brown sugar and bake in the same manner.

Tomatoes Keep tomatoes at room temperature (55-70°F). Do not refrigerate, as it will make the tomatoes mealy and flavorless. Cut tomatoes and mix with a balsamic dressing or slice tomatoes and serve with fresh mozzarella.

Turnips & Rutabaga Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Peel 1 lb turnips or rutabagas and cut into 1-inch-thick wedges. Melt butter in a heavy skillet over medium heat, then add turnips or rutabagas, ½ cup water, ½ tablespoon lemon juice, and ½ teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Winter Squash Store winter squash in a cool, dry place (45-50°F). Cut into cubes and place on a baking dish. Roast at 375°F for 30 minutes.

Fresh Fruits

Apples Keep apples refrigerated (32-36°F), storing them away from vegetables, as apples produce ethylene, a ripening agent. Eat raw as a snack, or slice into a green salad with walnuts or pecans. Apples are also delicious when thinly sliced and incorporated into a sandwich with soft-ripened cheese.

Avocadoes Ripen avocadoes in a paper bag on your countertop; when fully ripe, store whole avocadoes in a cool, dry place (45-50°F). Mash the avocadoes and add a bit of lemon juice, salt and pepper for a simple guacamole.

Bananas Store at room temperature (55-70°F). Eat plain or added to cereal or fruit salad.

Cranberries Keep refrigerated (32-36°F), storing in a perforated plastic bag. Cranberries can also be frozen for later use. They are wonderful in chutneys and when boiled down with mandarin juice and served with roasts.

Figs Keep figs refrigerated (32-36°F). They are perfect plain and also drizzled with honey for dessert.

Grapes Keep grapes refrigerated (32-36°F), in a perforated plastic bag. Do not wash until ready to use. Grapes are a wonderful accompaniment to a cheese course and are tasty in fruit salad.

Kiwis Keep kiwis refrigerated (32-36°F), away from other fruit to prevent over-ripening. Eat plain or sliced into a fruit salad. Sliced kiwis are wonderful with yogurt!

Lemons & Limes Store in a cool, dry place (45-50°F), away from other fruits to avoid absorption of off-flavors. Wash before using. Lemons and limes are good in salad dressing, iced tea and simply squeezed into a pitcher of water for a kick of flavor.

Mangoes Keep mangoes refrigerated (32-36°F). Mangoes are good plain and are a great addition to fruit salad.

Melons Store whole melons in a cool, dry place (45-50°F), away from other fruits. Always store cut melons in the refrigerator. Eat plain or cut into small pieces in a fruit salad.

Oranges, Grapefruit & Mandarins Store in a cool, dry place (45-50°F). Always refrigerate cut citrus. Oranges, grapefruit & mandarins are a seasonal pleasure – they’re great eaten plain or make for delicious fresh squeezed juice.

Pears Store whole pears in the refrigerator (32-36°F). Pears are tasty plain, but can also make for an elegant dessert. Cut in half lengthwise and lay on a baking dish; top with butter and brown sugar and bake at 350°F for 25 minutes. Serve with vanilla bean ice cream.

Persimmons When ripe, store them in the refrigerator (32-36°F). There are two varities of persimmons – Fuyu and Hachiya. The Fuyu variety can be eaten plain, biting into the persimmon like you would an apple. Cook the Hachiya variety in stews or in apple pie.Cook the Hachiya variety in stews or in apple pie or wait until they are so ripe they are soft and mushy, then they can be eaten fresh. Freezing the Hachiya also removes the surprising texture they possess when eaten firm and uncooked.

Pomegranates Keep pomegranates refrigerated (32-36°F). To remove the seeds: Cut out the blossom end, remove some of the white pith, but do not break the red pulp around the seeds. Score the skin into quarters. Break the pomegranate into halves and then halve again following score lines. Bend back the rind and pull out the seeds. Eat seeds whole or juice into mixed drinks.

Rhubarb Keep refrigerated (32-36°F), storing in a perforated plastic bag. Chop and place in a pot with ½ cup of water. Let the rhubarb cook down into compote, adding sugar to taste.

Stone Fruit: Nectarines, Apricots, Peaches, Plums, Pluots, Apriums Store whole stone fruit in the refrigerator (32-36°F). Eat plain as a snack or in a fruit salad.

Strawberries & Bush Berries Fresh berries are highly perishable. Store them in the coldest part of the refrigerator (32-36°F), loosely covered with plastic wrap. Do not wash until ready to use. Serve plain or in a fruit salad.

Others

Herbs Remove band or tie; wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator. Add herbs to sauces, such as tomato sauces and béchamels for flavor.

Lavender Great for decoration or the lavender florets can be used for seasoning and baking. This is most likely Provence lavender which is not as mild as preferred culinary lavenders but is great for decoration or aromatherapy uses.

Mushrooms Store mushrooms in a paper bag in the refrigerator (32-36°F). Sauté with butter or olive oil and garlic.

Nuts Store nuts in a cool, dry place (45-50°F), off the floor, in a Ziploc bag or Tupperware container. Do not refrigerate, as the environment is too moist. Nuts can also be frozen in airtight containers for longer term storage; this prevents the nuts from going stale.

Sweet Pea Flowers For decoration only. Please do not eat. Sweet pea flowers have been a tradition on our farm since the mid-eighties. We love the fragrance and the poignant reminder of spring that they bring.

A Trick to Revive Your Wilted Greens or Lettuce

Wilted Greens Wilted greens and lettuce are often just dried out which can still occur even if the greens remain in constant refrigeration.

Cold Water Overnight Submerge the wilted greens in cold water by placing them in a dish, filling it with water, and putting it in the refrigerator overnight.

Greens Revived This is what these chard greens looked like after 12 hours in the refrigerated water. Now you never need to compost your wilted greens or lettuce. Source:FarmFreshToYou.com