October Newsletter

“fresh is best!”

October  2011 Issue #27

I

am starting early with the newsletter this month due to the fact that we have a wedding to attend on the first and want to be sure to get my latest adventures out. In Septembers issue I talked about all the fun stuff I was “cooking “up from grapes.  This is from a conversation that I had with friends about how in days past our ancestors used everything, nothing went to waste.  And I have for some time (years) tried to use everything.  I learned from my dad how to butcher meat and to this day take advantage of chickens on sale and cut them up into the pieces I need and save the bits for chicken soups and stocks.  I have passed this talent on to my now 20 year old daughter.  And I feel in this economy AND environmentally, we need to get back to just that, nothing goes to waste.

Zinfandel grapes for Verjuice

Ok, I’ll get off my high horse now and move along.  Recently there has been an addition to the Contra Costa Winegreower’s Association, Wedl Vineyards, welcome.  They are just around the corner from us, literally;  part of the grape growing process requires the “dropping” of fruit.  This is fruit that is too young or too far mature, basically, fruit that will not be at the right stage when the brix are high enough for picking.  That is not to say that this fruit is not good, it is for table consumption.  This is the fruit that I use for the zinfandel pies and the vin cotta (next on the list to be made).  The gre

The finished product.
After a day in the frig the color is
a bright pink!

en grapes are turned into “Verjuice”.  Verjuice or Verjus comes from the French and means literally green juice.   It is made from the un-ripened grapes by removing the stems and dropping the rest in a blender, pulsing and then filtering the juice.  Why would one do this, because the enhancement from the juice is amazing! 

Error, I managed to do last month’s newsletter with a major migraine, one the likes I cannot remember having in a very long time.  During this wonderful time frame, I missed a few instructions on the Zinfandel pie.

3.  Bring meat or pulp to a boil over medium low heat and cook for 10 minutes.  Preheat oven to 400⁰F.

4.  Put meal thru food mill to remove the seeds, discarding any seeds.  Add in the skins and flour/sugar mixture and blend well.

5. Bake for 45 to 50 minutes or until the crust is brown.

I can always feel the changes in the seasons, and when it comes to fall, it makes me very happy.  Fall to me brings out pots of goodies, braised beef shanks or short ribs, big pots of soups and stews, wonderful things you put into the oven or on the stove top for long periods of time.

This Month’s Tip …don’t carve your pumpkin this year, wrap it in themed paper with simple glue.  These are both pretty and elegant and can be used well into November for Thanksgiving decorations.

DID YOU KNOW…There are seven key principles for the optimal health; eat a rainbow of fruits and vegetables; reduce your exposure to pesticides; eat to regulate your blood sugar levels; do not over consume meat and other animal products; eat the right types of fats; keep your salt intake low; and your potassium intake high; and finally, drink sufficient amounts of water each day.

Monthly Recipe(s)

Braised Beef Shanks

 

2 beef shanks

2 Tbsp olive oil

2 or 3 bay leaves

2 carrots

2 ribs celery

1 large onion

4 Tbsp For the Red seasoning

1 ½ cups zinfandel wine

In a food processor add the carrots, celery, and onions, process until a fine dice.  In a large Dutch oven over medium high heat, add the olive oil, season the shanks on both sides with the For the Red, then add the shanks to the pan cook on both sides 4 to 5 minutes.  Remove the shanks and set aside.  Add the vegetables, bay leaves, and wine into the pot and cook for 7 minutes or until soft.  Return the shanks to the pot and cook for 4 to 5 hours on simmer.  Serve with wild rice and green beans.  Perfect with a nice, fruity, zinfandel, maybe even the one used in the recipe.

Spice of the Month – For the Red

We developed this seasoning for use with red meats hence For the Red meat.  During the months when recipes call for rosemary, thyme, sage and the like, we cannot always get them fresh out of our gardens.  It is about this time of the year when I cut back to the base for the new growth to come in.