Sauerkraut

July 11, 2026

This is the second year I have tried raising cabbage (Brassica oleracea) in my raised beds. Last year the weather was not conducive and the heads never formed. I tried to use the individual leaves, but nothing I made worked. This year I planted it earlier and put in more seeds. Ten plants came up, but one was eaten (by something) almost immediately. The other nine plants produced large leaves that were attacked by some sort of insect (never saw it). Three of the plants were overstressed by the attacks and I ended thinning them out to give more space to the others. That left two plants that had formed decent heads and the other four still in the process of folding (hopefully). Sunday Melissa made a pork loin in the crockpot by combining the meat with baby potatoes (Solanum tuberosum), carrots (Daucus carota subsp. sativus), and the smaller head of my cabbage. Melissa thought the cabbage was picked too late and had a bitter taste. I did not want that to happen to the one good head of cabbage left, so today I used it to make sauerkraut.

When I went online, I found Sauerkraut (lit. ’sour cabbage’) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. The dish has a long shelf life and a distinctive sour flavor, both the result of the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. The English name is borrowed from German, but the dish did not originate in Germany. Some claim fermented cabbage (Suan cai) came from China during the time of the building of the Great Wall. The Romans also pickled forms of cabbage and are the likely source of European sauerkraut. The dish became popular in Central and Eastern European cuisines, and countries including the Netherlands (zuurkool) and France (choucroute). Glenn Randall Mack and Asele Surina published “Food Culture in Russia and Central Asia” in 2005 and credit the Slavic peoples of Europe with likely discovering fermented cabbage. Before frozen foods and refrigeration, sauerkraut was readily available in Northern, Central, and Eastern Europe, and provided a source of vitamin C during the winter. Captain James Cook took sauerkraut on his sea voyages to prevent scurvy.

Sauerkraut is one of the easiest ways to preserve cabbage. Wash the head, remove the outer leaves (setting one aside), cut out the core. I used my large carving knife to cut thin slices off the head making a large pile of sliced cabbage. I sprinkled on four tablespoons (60ml) of sea salt and gently mixed it into the cabbage, then let it stand for 15 minutes. The important step is to knead the mixture for 5 minutes. I was surprised by how much water came out of the cabbage and by how much it reduced. I stuffed the entire head into the quart jar and poured the cabbage water over the mixture. There was not quite enough water, so I made a salt brine of two tablespoons (30ml) salt to one cup (0.26L) distilled water and covered the mixture. The last step was topping it off with the leaf I had set aside and adding one of Melissa’s decorative rocks to keep it weighted down. I did not add the weight last year and the sauerkraut got moldy. I need to wait 1 to 4 weeks for fermentation and then put it in the refrigerator. It should last up to a year, but I think it will be eaten long before then.

THOUGHTS: One of my fond memories growing up was mom making sauerkraut in a ten gallon (38L) stoneware crock. Mom would fill it with fresh cabbage and salt and place it in the basement to ferment where my brother and I would sneak “taste tests” out of the crock. Sauerkraut, kielbasa, and baked potatoes are still one of my favorite meals. Sauerkraut represents the two ways ideas, beliefs, and technologies spread. There appear to be two simultaneous independent inventions (Slavic and China) which then spread by expansion (from one people to the next). Technologies and ideas seem to have a life of their own and few things can be claimed as “mine” for long. Act for all. Change will come and it starts with you.

Condiment

July 04, 2026

Like most people in the US, I spent part of the day harvesting the bounty of my garden (really?). I began early this morning (for me) taking the kids for a walk. By 10 am it was already 89F (31.6C) with a “feels like” of 99F (37.2C). I got home in time to water my garden and to oversee what would be ripe enough to take to our feeding program tomorrow night. I mentioned earlier I harvested around 20 pounds (9kg) of Roma tomatoes (Solanum lycopersicum var.) that I turned into 7 quarts (6.6L) of pasta sauce. The vines have kept producing and I was able to garnish another 10 pounds (4.5kg) today, along with another 12 Arkansas Travelers (Solanum lycopersicum var.). My red onions (Allium cepa) have stopped growing but there are 38 onions still in the ground. My jalapeno peppers (Capsicum annuum) are now producing as the weather has turned hotter (not warmer). I am also growing cilantro (Coriandrum sativum) in the herb garden. While I have made several batches of pickle de Gallo, I now have the ingredients for my favorite condiment, Pico de Gallo.

When I went online, I found a condiment can be defined as a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance flavor, or complement a dish. These foods are not considered enough to serve as a standalone dish. The term condiment originally described pickled or preserved foods but now includes a great variety of flavorings. Many diverse condiments exist in various countries, regions and cultures. Pico de Gallo can be used in much the same way as Mexican liquid salsas, and because it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as salsa picada (‘minced/chopped sauce’) and in Mexico is normally called salsa mexicana (‘Mexican sauce’). The colors of the red tomato, white onion, and green chili and cilantro are reminiscent of the colors of the Mexican flag, and it is also called salsa bandera (‘flag sauce’). The Pickle de Gallo lacks the red of the tomato but is still a great way to use the 14 pints (6.6L) of pickles I canned last week.

Since today is the celebration of Independence Day in the US, there are two other important condiments associated with this day. Ketchup typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts. Tomato ketchup is made from tomatoes, sugar and vinegar, along with seasonings and spices. Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum). The (whole, ground, cracked, or bruised) seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and other flavorings and spices to create a paste or sauce. The sauce can range in color from bright yellow to dark brown. These are important condiments on Independence Day as they are often paired with hotdogs and hamburgers grilled on bar-b-q’s across America.

THOUGHTS: While a condiment is officially defined as a supplemental food, I often use both Pickle and Pico as a main course pared with tortilla chips. While the USDA Food Buying Guide explicitly lists tomato catsup and chili sauce as condiments that do not contribute toward the daily vegetable component, there is a famous historical debate surrounding school lunches in the 1980’s. Proposed USDA rules suggested counting various tomato condiments and pastes as vegetables, but this was never officially adopted for dietary health. It seems we are willing to do anything to get children to eat their vegetables, even if the condiments do not contain the necessary nutritional value to count as a vegetable. Act for all. Change will come and it starts with you.

Lasagna

June 24, 2026

Monday I was once again scrolling through my phone looking for something different for dinner. Melissa and I have several go-to meals that are simple that we make often. While these are good, there are times when I get bored eating the same meals and then working through the leftovers. I knew I had hamburger in the freezer, so I began my search with “quick hamburger meals”. Not finding what I wanted I shifted the search to “quick easy meals”. This opened the offerings to meals based around chicken, seafood, and salads, as well as more hamburger meals. By this time, I had been scrolling for over 30 minutes (sound familiar?) and the local news was coming to an end. The half hour between the 6 o’clock news and regular programing at 7 is when we usually prepare our meals, so I was beginning to get desperate. Then I remembered we had a half pound (.23 kg) of sausage left over from one of our regular sausage and potatoes skillets Melissa had made on Sunday. I switched the search to sausage and immediately found a skillet sausage and lasagna bake.

When I went online, I found lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. This dish originated in Italian cuisine where it is served in a number of ways, but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ground meats and tomato sauce (ragu), béchamel sauce, vegetables, cheeses (including ricotta, mozzarella, and Parmesan), seasonings, and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (al forno). Lasagna originated in Italy during the Middle Ages and the oldest known written reference appears in a ballad in 1282 CE. There are many regional variations of the dish in Italy. These dishes were traditionally served during religious celebrations, which were some of the few times many people would eat meat.

I frequently make lasagna and prefer my homemade to frozen store brands. This recipe was a “quick one pan dish” ready in 40 minutes. I pulled up the recipe and realized I did not have the ingredients. No worry. I often substitute and add or subtract ingredients depending on what is on hand. The recipe suggested a cast iron skillet, and I pulled the largest one from under the cabinet. I browned the sausage and added minced garlic. Then came 2 cups (0.45 kg) of pasta sauce (my homemade) and 2 cups (0.45 kg) of chicken broth. I realized I used a 10-inch (25 cm) pan rather than a 12-inch (30.5 cm) pan (did not fit), but I had a 12-inch cast iron skillet in my camping gear. I brought the mixture to a boil and went to add the noodles. I like to keep flat lasagna noodles in the pantry but was out. None of the other noodles seemed right for the dish I was trying to imitate. I finally opted for a package of mac-n-cheese to get the elbows. I simmered the mixture for 15 minutes to blend the flavors and added cheese on top. I mixed the mac-n-cheese packet into the sauce, substituted cottage cheese for ricotta, and finished with parmesan and mozzarella. The whole pan went into the oven on broil for 5 minutes. It turned out delicious.

THOUGHTS: One problem with searching online recipes is they are often subscription services, as was my sausage and cheese lasagna. The recipe pulled up fine and the site asked if I wanted to subscribe. I declined and preceded to make the dish. I scrolled back and forth making sure I had the right amounts of each ingredient and the proper steps. About halfway through preparation the screen flashed, “This is members-only content”, and blurred the screen. I could join or sign in, but until I did it would not provide further information. I knew enough of the ingredients and steps to proceed and I did neither. I realize the site may need profit but am incensed when “free” information is belatedly tied to a subscription that at very least tracks and sells my information to others. I prefer an upfront choice. Act for all. Change will come and it starts with you.

Gumbo

February 04, 2026

Melissa and I seem to be in constant search to find what to eat for dinner. The task is made more difficult as I rarely go to the store to buy specific items for the evening’s meal and instead try and find innovative ways to cook what we already have on hand. This approach is made more so as I try and use up leftovers or clear out the produce that I canned or frozen over last year’s growing season. Several days ago, I had scrounged a packet of chicken pieces (breasts and thighs) I had frozen to make chicken and rice casserole. I have a set recipe in my mind for how to make this dish, but I am still toying with how to get the rice to come out perfectly. I have followed on-line recipes, and it will often come out either crunchy (too little liquid) or mushy (too much liquid). The other issue is it is made in a 9-inch (23 cm) by 13-inch (33 cm) glass dish. This makes a ton of casserole! While I seem to have no problem eating all the rice, the leftover chicken is a harder sell (especially breasts). While scrolling on-line this afternoon I came across a sausage and chicken gumbo recipe.

When I went online, I found gumbo (Louisiana Creole: Gum-bo) is a stew that is popular among the US Gulf Coast community. The dish combines ingredients and culinary practices of several cultures, including Central and West African, French, German, Spanish, and Native American Choctaw. A gumbo consists primarily of a strongly flavored stock, meat or shellfish (or both), a thickener, and the Creole “holy trinity” (celery, bell peppers, and onions). The preferred method in the historical New Orleans variation has a French-inspired dark, even chocolate-like, roux (flour and fat mixture) that is the official state cuisine of Louisiana. Creole gumbo generally contains shellfish and a dark roux. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end, and traditionally served with rice. A third, lesser-known variety, the meatless gumbo (z’herbes) is essentially a gumbo of slow-cooked greens. Gumbo was first described in 1802 and was listed in various cookbooks in the latter half of the 19th century.

My decision to make gumbo was a mix of trying something new and my desire to use the leftover chicken in the refrigerator and the half-pack of kielbasa in the freezer. I have made variations of this dish before, but this is the first time I started from a roux. Being a creature of habit, I only partially followed the recipe. I started by baking the flour in the oven at 350F (177.6C) for 45 minutes for the darkened color and to add a toasty flavor to the roux. While the flour was baking, I got restless and went ahead and sautéed the cut-up chicken and sausage as well as the trinity (different pans). The roux itself was a mix of vegetable oil (olive) and toasted flour that was cooked down on low heat for 35 minutes. Since the vegetables had already softened, I placed them in the pot along with a can of Rotel tomatoes and chilies, Cajun spices, cayenne pepper, and six cups of chicken broth. Next came the chicken and sausage and a Bay leaf for flavor. The on-line recipe suggested letting the gumbo simmer for “1 to 2 hours” rather than the noted minimum of three. I put the finished ingredients on around 4 pm and we will not eat until after 7. That should give the flavors enough time to meld.

THOUGHTS: When I made my Gumbo, I used the eyeball measuring approach. Between that and my hand slipping when I was “measuring” the cayenne the dish came out spicy hot. I have learned (from Melissa) that one way to cut the heat is to add sugar. I tasted the mixture again to be sure, then added two tablespoons of sugar. I am looking forward to having Gumbo over white rice tonight. We can all stand to learn new ways from each other. Between Zydeco dancing and Cajun dishes, who can go wrong? Act for all. Change is coming and it starts with you.

Pickle de Gallo

November 04, 2025

I was surprised when I walked through my local grocery store last week to see how many shelves were either light or empty. We have had several runs on food over the last several years between covid, supply chain shortages, and tariffs. The government shutdown is the latest (presumed) cause of the shortage. Food subsidies like the US Department of Agriculture’s Supplemental Nutrition Assistance Program (SNAP) and the Women’s, Infants, Children (WIC) program were slated to lose funding on November 1. Apparently, some were using the last of their monthly paychecks to purchase food while it was still available (affordable?). You can imagine my surprise when I walked by the cheese and deli meat cold case to find new stocked items. The cold case displayed Pickle de Gallo in mild, medium, and hot.

When I went online, I found the Pickle de Gallo, also known as pickle salsa, is packaged by Grillo’s Pickles who is owned by King’s Hawaiian (as of April 2021). The company was founded by Travis Grillo in 2008 and developed the idea from a pickle cart on the Boston Common using a 100-year-old family recipe. The biggest difference between fresh and non-refrigerated shelf pickles (Cucumis sativus) is pasteurization. Grillo’s are made through a “fresh pickling” process using vinegar as the main active agent and are neither fermented nor pasteurized. This means they need to be kept at refrigerated temperatures to ensure both quality and freshness are maintained. Eddie Andre, director of brand experience at Grillo’s Pickles says, “If you see the top of the lid domed up or bubbled, this typically means the product has fermented and gone bad.” Jarred pickles can remain unopened in the fridge for years. Even after they are opened, they are still good for up to two years in the refrigerator. Since fresh pickles aren’t pasteurized, they should be eaten within 75 days.

The Pickle de Gallo recipes I found were almost identical to the Pico de Gallo I have made every year since I started my garden five years ago. This is usually made from early tomatoes (Solanum lycopersicum) and jalapeño peppers (Capsicum annuum). This year I did not get an early crop, with almost no peppers and only enough tomatoes to make my pasta sauce (along with the green tomato Salsa Verde). The difference between Pico and Pickle de Gallo is substituting pickles for tomatoes. Chop the pickles jalapenos and onion (Allium cepa) into small pieces and mix in cilantro paste (Coriandrum sativum) and lime (Citrus aurantiifolia) juice. I did not use spices as my canned dill pickles already had spices and garlic (Allium sativum). The directions said to refrigerate the Gallo for at least 30 minutes to let the flavors mix. I tried some with a chip and it was good (but different).

THOUGHTS: Melissa is not a pickle fan and was not thrilled with the Pickle de Gallo. I used an entire pint jar from my canning pantry (11 jars left). The dills are good, but the storebought spice mixture is too salty for me and I wash the pickles before I eat them. The advantage of making your own pickling mixture is you know what is in the brine. I will probably make at least one more jar of the Pickle this year. Even canned, pickles do not last forever once they are opened. I enjoy trying new dishes made from the produce from my garden and the Pickle de Gallo is another way to use my crop. Some of the dishes were excellent, and all were edible. Approximately 40% of the food produced in the US is wasted, occurring at every stage of the food supply chain (from farm to home). A large portion ends up in landfills and generates powerful greenhouse gas (methane). The waste is compounded by the fact that 41 million Americans face food insecurity. It reminds me of the sign at a buffet, “Take all you want, but eat all you take”. We need to find ways to avoid wasting food and getting it to those in need. Act for all. Change is coming and it starts with you.

Salsa Verde

October 16, 2025

Last week I decided to harvest the last of my jalapeños (Capsicum annuum). While they had been turning red (ripening) they were not getting over 2 inches (5 cm) long. This gave me a dozen peppers that I stored in the refrigerator. I have been waiting for the green tomatoes (Solanum lycopersicum) to ripen for the last several weeks. I mentioned how the vines did not produce much fruit during the heat of summer. Now that cooler weather is (intermittently) on us they have begun to make fruit. The problem has been that most of it has stayed green. Yesterday I resigned myself to the idea they will never ripen on the vine. That left me wondering what to do with over 5 gallons (19 liters) of green tomatoes. While making green tomato relish (“chow-chow”) or frying them was an option, I wanted something more ambitious (that I would eat). One of the suggestions was to use green tomatoes as a substitute for the tomatillos (Physalis philadelphica and Physalis ixocarpa) found as the base for salsa verde.

When I went online, I found salsa verde (Spanish, “green sauce”) is a versatile green sauce with two main variations: Mexican and Italian. The type commonly found in Mexican and Tex-Mex cuisines is a spicy condiment made with tomatillos, while the classic Italian version is an uncooked, herbaceous sauce. The Mexican version is a vibrantly green, tangy sauce featuring tomatillos and chili peppers that can be made by boiling or roasting the main ingredients. For the boiled version, the tomatillos, chili peppers (Capsicum annuum), and sometimes onion (Allium cepa), and garlic (Allium sativum) are simmered in water until soft. The softened ingredients are then blended with fresh cilantro (Coriandrum sativum), salt, and lime (Citrus aurantiifolia) juice to create a bright and fresh-tasting salsa. The roasted version has a deeper, smoky flavor. The tomatillos, chiles, onion, and garlic are roasted or broiled until they are blistered and charred and again blended with fresh cilantro, salt, and lime juice. Italian salsa verde is a no-cook, chopped green sauce made from fresh herbs like parsley (Petroselinum crispum), basil (Ocimum basilicum), or mint (Mentha spicata). This version is known for its fresh, savory, and tangy flavor and is typically served with meat or seafood.

Melissa wanted to make a fresh salsa verde that is stored in the refrigerator. The problem was it has a limited shelf life (2 to 3 weeks). With the number of tomatoes we had there was no way to use all the verde before it would go bad. I decided to make several pints of fresh verde and then can the rest. We roasted the ingredients, and I used a hand blender to chop it, then blended in the lime juice, cilantro, and salt. We filled 3 1-pint (0.47 liters) jars with the verde and set them aside. Next, I prepared the verde for canning. This required adding vinegar (for acidity) and cooking the mixture on the stove while the water bath was coming to a boil. I can only get 6 or 7 pints in my water bath, which worked well as my largest pan could only hold about half of the verde mixture. I processed the verde and set the jars on the dining room table to cool. We produced 14 jars of salsa verde and an extra bowl of canning mixture (I ran out of pint jars). I had some with a burrito and it was excellent.

THOUGHTS: Even though I harvested most of the green tomatoes to make salsa verde, I hedged and kept three vines in the ground. The vines are filled with green tomatoes that I (still) hope will ripen. If not, I can always make fried green tomatoes or chow-chow. We plan on sharing some of the salsa verde with friends, but Melissa is looking forward to enjoying the verde as our main salsa until next season. We now have half of a pantry shelf filled with the vegetables I have canned this year, taking us closer to being self-sustainable. That is a good thing, as the second crop I planted in August has not faired well. It may be the seed is pushing its limit (3 years old) and is no longer viable. Always more to learn. Act for all. Change is coming and it starts with you.

Pressure

August 03, 2025

I decided I had enough tomatoes (Solanum lycopersicum) to make another batch of pasta sauce. We used the last 2024 jar during January and have been using “store-bought” sauce. I like the store brand, but it never seems as good as my home canned sauce. The recipe calls for 25 pounds (11.3 kg) of tomatoes and makes around 10 quarts (9.5 liters) of sauce. I never have that many tomatoes at one time, but I had prepped and frozen a gallon (3.8 liters) from a previous harvest and the cool(er) spell last week produced another burst of fruit. This would give me 4 or 5 jars of sauce, so I adjusted the recipe accordingly. I have been able to make my sauce using a water bath (boiling water) due to the higher acidity of the tomatoes. Last week I had also prepared the carrots from my garden and the slices were sitting in the refrigerator. I had been reluctant to can them because of their low acidity. To can the carrots, I would need to do something I had never done before, use a pressure cooker.

When I went online, I found a pressure cooker is a sealed vessel for cooking food (pressure cooking) with the use of high-pressure steam and water or a water-based liquid. The high-pressure limits the water from boiling and creates higher temperatures not possible at lower pressures. This allows the food to be cooked faster than at normal pressure. The prototype of the modern pressure cooker was the steam digester invented in the 17th century by the physicist Denis Papin. The cooker worked by expelling air from the vessel and trapping steam produced from the boiling liquid. The steam is used to raise the internal pressure up to one atmosphere above normal (ambient) and gives higher cooking temperatures between 212 F to 250F (100C to 121C). Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter of the time of conventional boiling while saving a considerable amount of energy. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker.

Modern pressure cookers have many safety features to prevent the pressure cooker from reaching a pressure that could cause an explosion. After cooking, the steam pressure is lowered back to ambient atmospheric pressure so the vessel can be opened. All modern devices also have a safety lock to prevent opening while the cooker is still under pressure. According to the NY Times Magazine, 37% of US households owned at least one pressure cooker in 1950, but by 2011 that dropped to 20%. This decline was attributed to a fear of explosion (rare with modern pressure cookers) and from competition by other fast cooking devices such as the microwave oven. Today’s third-generation pressure cookers have many more safety features and digital temperature control, do not vent steam during cooking, and are quieter and more efficient. These conveniences have helped make pressure cooking more popular. I bought Melissa a third-generation electric pressure cooker (an odd gift?) before we were married. I later found out she never used it.

THOUGHTS: As I was making the carrots Melissa told me of her experience with an early pressure cooker. She loved to watch her granny canning in the kitchen when she was a small girl. Then one afternoon when she was three, the old-style first-generation pressure cooker exploded, sending hot water and glass everywhere. Both her granny and mom wore glasses, but she did not, and glass got in her eyes. A quick trip to the doctor removed all the glass, but neither she nor her mom ever watched granny using the pressure cooker again. Even with the modern versions, her dad was the only one in the house who used one. It took me a week to build up the nerve to use the pressure cooker. I had never used one and had “heard the stories”. I went online to learn how to operate it and found it easy to use. I now have a new cooking method to add to my resume. New things are generally only daunting if never tried. Act for all. Change is coming and it starts with you.

Tomato Pie

July 21, 2025

One of the advantages of having a garden is being able to step outside and pick fresh vegetables for the night’s dinner. One of the disadvantages is trying to figure out what to do when large quantities of a particular vegetable ripen at the same time. I have mentioned how I have plied family and friends with the bounty of my crops, along with taking several loads to the local food bank. I have also learned to prepare, freeze, can, and preserve several different vegetables and even fruits. Whether it is fresh or preserved, the real question becomes how is it going to be served? There are always “go to” dishes that are the reason for a particular vegetable was grown, but having an abundance provides an opportunity to get creative. That means when a new harvest happens, I pour over recipes on the internet searching for ideas. Melissa has begun to cook meals more frequently. While I tend to focus on the Midwestern meat n’ potato dishes I grew up with, Melissa falls back on her Southern heritage. Several nights ago, she decided to make a Southern tomato pie.

When I went online, I found Southern tomato pie is a tomato dish popular in the Southern US (hence, the name). The dish consists of a pie shell with a filling of tomatoes (Solanum lycopersicum), that are sometimes with basil or other herb), then covered with a topping of grated cheese mixed with either mayonnaise or a white sauce. Tomato pie is considered a summer dish that is to be made when tomatoes are in season. While tomato pie has its roots in Italian American cuisine, and particularly Philadelphia, it has become a popular and classic dish in the South during the summer months when tomatoes are at their peak. Southern tomato pie is enjoyed both as a main course and a side dish, and is a staple at potlucks, picnics, and casual gatherings. A sweet version called green tomato pie uses buttered and sugared green tomatoes, with a recipe dating at least as far back as 1877. The taste of green tomato pie is comparable to green apple pie. The sweet version is less common than the savory Southern tomato pie. In the US, tomato pie may also refer to some types of pizza, like Sicilian pizza (originated in Sicily), Italian tomato pie (thick dough with tomato sauce on top). In its simplest form, a Philly tomato pie is pizza with no cheese.

When Melissa told me she was going to make tomato pie for dinner, I had my doubts. Not being from the South, I had never tried tomato pie and wondered about the taste of eating a bunch of baked tomatoes. Being a meat n’ potato person, I also recognized there was no meat. Still, this was a way to sample one of Melissa’s family dishes, and to take on the growing number of tomatoes sitting on our kitchen counter. The pie starts with a baked pastry shell. Several large beefsteak tomatoes (we used Cherokee Purple) are peeled, cut into thin slices, and layered in the shell. Salt and pepper, basil, and chopped chives are sprinkled on the tomatoes to taste. Mayonnaise (always Duke’s if truly Southern) and grated cheese are mixed and spread over the top. The pie is popped into a pre-heated 400F (200.4C) oven and baked for 30 to 35 minutes. The pie did look good and tasted better.

THOUGHTS: My trepidation around eating my first Southern tomato pie was mitigated when Melissa chose to make it a side dish, with the entrée being fried chicken strips, mashed potatoes, and gravy. Knowing my protein was secure, I admitted the pie was good. My Midwestern bent and Melissa’s Southern come from the comfort food we each grew up with. The term comfort food can be traced back to 1615 (at least) where in the beginning of the second part of Don Quixote his niece and her nurse/governess are told “to give him things to eat which are comforting and appropriate for the heart and the brain.” Comfort food provides a nostalgic or sentimental value to a person or a specific culture. Sampling another’s comfort may also provide insight into their soul. Act for all. Change is coming and it starts with you.

Pickling

June 18

I got excited last year when my cucumbers started coming up. We like to make cucumbers (Cucumis sativus) as an appetizer. I peel and slice the cucumbers and arraign them on a plate. Then I drizzle olive oil over them and sprinkle them with either Italian seasoning or a spice mixture called Slap Your Mama. I also like eating cucumbers on my salad. We often make a side salad for whatever happens to be the entrée. This is what I call a “full-blown salad” of lettuce (Lactuca sativa), carrots (Daucus carota), and bell pepper (Capsicum annuum). Melissa will add tomatoes (Solanum lycopersicum) to hers as well. My “easy salad” is just romaine lettuce with slicked cucumber. When the cucumbers began producing, I bought canning jars, vinegar, pickling salt, and a bag of dill pickle seasoning so I would be ready. Then I checked to see how to begin pickling my cucumbers. I found I had grown slicing cucumbers, not the pickling variety.

When I went online, I found pickling is a way to preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The procedure typically affects the food’s texture and flavor. The resulting foods are called pickles. If the food is named, the name is prefaced with the word “pickled”. Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy, and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months or even years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon, or cloves are often added. If the food contains sufficient moisture, a pickling brine may be produced by simply adding salt. Sauerkraut and kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling does not require that the food be completely sterile. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the pickled product.

This year I grew pickling cucumbers. As usual I did not know how many cucumbers a single plant would produce. I bought a small six pack of plants and looked forward to completing the job I tried to do last year. Neither did I know when I should pick my pickling cucumbers. I knew for slicing cucumbers they were often 8 to 10 inches (20 to 25 cm) long. If I picked them too soon, they would not be ripe, but if I waited too long, they could be tough. I ended up picking fruits that were getting too large as well as what I thought were the ripe ones. When I prepared them for pickling, I realized the “right size” was determined by what would fit in the pint jars I was using. I cut the ends off the cucumbers. The blossom end has enzymes that soften the pickles, and I do not like it when the stems are left on my pickles. I was making spears, but since some were too long to fit in the jar I also ended up with pickle slices. I found that 6 cumber plants produce way more fruit than I wanted to can. I ended up pickling 8 jars today and will have more by the time I am ready to pickle my beets. Now I just need to figure out what to do with all my pickling.

THOUGHTS: It is often claimed that pickling cucumbers was developed for workers building the Great Wall of China, although another hypothesis is that they were first made as early as 2030 BC in the Tigris Valley of Mesopotamia. Ancient sources documented awareness around the nutritional benefits of pickling and the perceived beauty benefits of pickles. Cleopatra credited pickles with contributing to her health and legendary beauty. Perhaps it is a good thing to have 15 jars of pickles. The best part is sharing produce with others. Act for all. Change is coming and it starts with you.

Crab

January 31, 2025

One of my NY Times feeds suggested a unique approach to stemming the advance of an invasive species which has taken over New England. The invasion is aided by the species being omnivores, scavengers, and cannibals, meaning they sustain themselves on almost any organic food. They have a high fecundity, with females releasing as many as 185,000 eggs a year. They survive in water temperatures from freezing (32F/0C) to 86F (30C) and tolerate sweet water zones where salt meets fresh. An adult can live more than 10 days out of water. Taken together, these characteristics explain why they were first documented along the United States coast in 1817 and continue their tour of the temperate world. The suggested remedy to control the European green crab was to eat them.

When I looked online, I found the European green crab (Carcinus maenas) is a common near shore (littoral) crab known by different names around the world. In North America and South Africa, it is called the European green crab, while in the British Isles it is referred to as the shore crab, or green shore crab. The crab is a widespread invasive species and is listed among the 100 of the World’s Worst Invasive Alien Species. The green crab is native to the north-east Atlantic Ocean and Baltic Sea, but has colonized similar habitats in Australia, South Africa, South America, and both Atlantic and Pacific coasts of North America. The adult crab grows to a carapace (back shell) up to 2.4 inches (60 mm) long and 3.5 inches (90 mm) wide. It can grow larger outside its native range, reaching 3.9 inches (100 mm) wide in British Columbia. The color of the green crab varies greatly, from green to brown, grey, or red. While this variation has a genetic component, it is largely due to local environmental factors. The crab feeds on a variety of mollusks, worms, and small crustaceans, and has affected the fisheries where it spread. The crab has been dispersed in a variety of ways, including on ships’ hulls, sea planes, packing materials, and bivalves moved for aquaculture.

In its native range, European green crab is mostly used as an ingredient in soups and sauces. Italian fisher people cultivate soft-shell green crabs (moeche in Venetian, moleche in Italian) and sell hard-shell crabs for their roe (masinette). Several groups in New England have successfully adapted these methods to produce soft-shell green crabs from the invasive species. Various groups have looked at using green crabs in cuisine. The Green Crab Cookbook (2019) was released and included recipes for soft-shell green crab, green crab roe, green crab stock, and green crab meat. Researchers at the University of Maine have actively been developing green crab products with the goals of driving business interest, stimulating a commercial green crab fishery, and alleviating predation effects. The same researchers developed a patty product made from minced green crab meat using restructuring additives (transglutaminase, dried egg white, isolated soy protein). Americans consume enormous amounts of seafood, and several favorites (like scallops, lobster, and salmon) can be too expensive for many households. The low-cost crabs are abundant, easy to catch, and are delicious, especially as a full-bodied stock that becomes the basis for ramen.

Thoughts: Some invasive species do not lend themselves to eating, but the European green crab is an exception. The one obstacle comes with the small size of the carapace. The tiny claws, legs and segmented body chambers people typically eat are difficult to pick. The small size is the one that has protected this crab from human consumption. The smaller make an excellent stock and seasoned and dried can be a crunchy hand food eaten whole, much like a potato chip. In the US, invasive species like the Asian carp (Family, Cyprinidae) and green crab are often seen as fertilizer, while they are eaten as a delicacy elsewhere. Climate change and invasive species might force a reassessment. The trick calling them something else and learning how to fix them. Act for all. Change is coming and it starts with you.