On the Menu: Sausage and Fennel Spaetzle
12:00 PM - Posted by Bobbi - 0 comments
At our final visit to the farm, Dad gave me a big bag of Spaetzel. I've never had Spaetzel before, but I've always wanted to try my hand at making it. There's something so romantic about making your own pasta, right?

Spaetzel doesn't stay firm when you cook it like penne or spaghetti; it's much more delicate. The taste is a bit different, too; whereas plain old pasta noodles tend to soak up the flavor of the sauce you smother them in, Spaetzel has a unique, distinct flavor. No matter what you put on Spaetzel, Spaetzel still tastes like Spaetzel.

I created this recipe with what I had on hand, including some fennel from the garden. I love fresh fennel, with its pungent smell and mild flavor. It is one of my favorite fresh herbs because you can use it in so many ways.
 
Sausage and Fennel Spaetzel
Serves 2

1 tbs unsalted butter
1/4 lb sausage, mild or Italian
1 small fennel bulb, white part chopped; tops reserved
3-5 cloves garlic, minced
1/2 cup heavy cream
salt and pepper to taste
Parmesan or Romano cheese, shredded
cooked Spaetzel (or noodles of your choice)

Cook Spaetzel (or noodles) according to manufacturer's directions. 

Melt butter in large pan. Saute fennel and garlic with sausage until cooked through. Add cream and cook until thickened, about 2-3 minutes. Toss sausage mixture with Spaetzel. Sprinkle with cheese and chopped fennel fronds. Serve immediately.

This recipe doubles well, so make it for friends and family! Share your love of fennel!

Blessed be.


On the Menu: Pears!
12:05 PM - Posted by Bobbi - 0 comments
It's still kind of surreal being in Wisconsin. I mean, I've been hearing stories about snow in Fairbanks, but here it's been so muggy lately. Today it must be nearly 75 degrees with the humidity. I'm certain I'll melt away before September ends.

On the bright side, we've been processing a lot more. In Alaska, we'd harvest rhubarb and blueberries and, on the rare occasion, something from our garden. Here, we've already made strawberry jam and syrup, pear butter, apple butter, tomato sauce, sun-dried tomatoes, zucchini chips, frozen shredded zucchini, and so many pickles. A month ago, I had nightmares about pickles.

To celebrate, here are a few pear recipes that I hope you enjoy. The first one I made up, but the second is from the Blue Book of Canning. This is the Bible of food preservation.

Crock Pot Spiced Pearsauce  
just like applesauce, but made with pears

1 tbs ground cinnamon
1 tbs ground ginger
1 cup water
lots and lots of pears (approx 10 lbs)

Place water and spices at the bottom of the crock pot. Peel and core pears. Add pears until the crock pot is almost full. Cover and cook on low for about 9 hours.

When the pears are ready, you can mash them yourself with a potato masher or food mill or, if you'd rather the pearsauce a little less chunky, you can put it through the blender.

Makes about 9 cups.


Pear Butter
makes about 8 pints

6-7 lbs pears (about 20 medium)
1/2 cup water
4 cups sugar
1/3 cup orange juice
1 tsp orange zest
1/2 tsp nutmeg

If you are planning on canning the pear butter, wash and sterilize all jars.

Peel, core, and chop pears. In a large saucepan, combine pears and water. Cook until pears are softened, about 20 minutes.

Mash or blend pears, then combine with remaining ingredients. Cook, stirring occasionally, until mixture is thickened. Process, freeze, or refrigerate.

Blessed be.