WATERMELON DRINKING VINEGAR by Myrtle von Damitz III

Easy and Beautiful!

INGREDIENTS:
1 individual-sized watermelon
1/2 cup cane sugar or agave nectar (use a bit less for the agave nectar)
Enough raw apple cider vinegar to cover fruit (only use the cold, uncooked cider vinegar)

DIRECTIONS;
Cut up the fruit (discarding the rind), mush a bit with sugar, then leave in a covered ceramic/glass bowl overnight at room temperature.

The next day, put the mixture in a jar and cover with vinegar. Close the lid tightly and let sit at room temperature, shaking several times a day for one week.

Strain and pour into a storage bottle.

To make watermelon shrub, mix to taste with soda water (adding other syrups or flavorings as desired).

CHOCOLATE DIPPED STRAWBERRIES

So easy to make, but so delicious!

INGREDIENTS:
6 ounces semisweet chocolate chips (I use Guittard or Ghiradelli chocolate)
1 pound organic strawberries with stems (use toothpicks or a fondue fork to dip the strawberries in chocolate if there are no stems)
Double boiler
Wire rack
Optional: 3 ounces of white chocolate

DIRECTIONS:
1. Wash strawberries, paat dry with paper towels and set on wire rack
2. Using a double boiler, fill water about halfway in the bottom pot and bring to boil
3. Fill the top portion of the double boiler with the chocolate chips and stir until the chips have dissolved and stir until the chips have dissolved and the mixture is smooth
4. Dip strawberries in the melted chocolate and transfer to a wire rack
5. For a fancier look, drizzle melted white chocolate over the dark chocolate covered strawberries
6. Refrigerate for 30 minutes or more and serve

SWISS CHARD and SAUSAGE FRITTATA

From the Sunset Edible Garden Cookbook, the following recipe serves 8 and so "yummy for the tummy."

INGREDIENTS:
2 tbsp. olive oil
2 Italian sausages (8 oz. total), casings removed
1/2 cup each sliced red bell pepper, sliced mushrooms and chopped onion
1 bunch Swiss chard, chopped
8 large eggs
1/2 cup shredded cheddar cheese
1/4 tsp. kosher salt

DIRECTIONS:
1. Preheat broiler with a rack set 4 in. from heat. Heat oil in a large. ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, 3 minutes. Add bell pepper, mushrooms and onion and cook until vegetables are soft, 3 minutes. Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted. 10 minutes.
2. Meanwhile, whisk eggs in a large bowl until starting to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until the bottom sets, about 3 minutes.
3. Transfer pan to oven and broil until frittata is firm and browned, 3 minutes. Cut into wedges and serve.

CHARD-STEM GRATIN

From the Sunset Edible Garden Cookbook, the following recipe serves 4 and is a waste-not and delicious use of those chard stems you would normally throw away.

INGREDIENTS:
1 tbsp salt
Stems from about 2 bunches Swiss chard, trimmed of discolored ends (or use however many you have and adjust the amount of cheese and bread crumbs proportionately)
1 garlic clove, halved
1 tbsp softened butter, plus more for the dish
1/2 cup panko (Japanese-style bread crumbs) or soft white bread crumbs (1 slice whirled in a blender or food processor)
1/2 cup freshly grated parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 F. Bring a large pot of water to boil. Add salt and chard stems. Boil until stems are tender to the bite, 10-15 minutes. Drain and set aside.
2. Rub a shallow, medium baking dish with cut sides of garlic clove halves. Butter dish, then put in chard stems. In a sealable plastic bag, mix bread crumbs, parmesan and 1 tbsp melted butter. Sprinkle mixture on stems. Bake until top is browned and crisp, about 15 minutes. Serve hot or warm.p to 4 hours ahead, cover and chill. * * Serves about 4

STRAWBERRY-MARMALADE SALAD

On this weekend's GardenLife radio show (May 13, 2012) we talked with Sunset Magazine food editor Margo True about a simple, but beautiful and delicious salad recipe . Compliments of Margo and from the recently released, "Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden," here it is and hope you have a wonderful Mother's Day. This would also be perfect for a summer salad:

INGREDIENTS:
4 navel oranges
2 pts. strawberries
1/2 cup orange marmalade
2 tbsp. fresh lemon juice

DIRECTIONS:
1. Cut off and discard ends from oranges using a sharp, serrated knife. Following the curve of the fuit, cut off the peel and outer membrane. Slice oranges crosswise into 1/8-in. thick-rounds.
2. Hull and slice strawberries; add to oranges.
3. Stir together marmalade and lemon juice in a small bowl. Add to fruit and mix gently to coat.
* For a timesaver, you can prepare this recipe up to 4 hours ahead, cover and chill. * * Serves about 8

BRINE RECIPE FOR TURKEY

On this weekend's GardenLife radio show (November 19 and 20, 2011) we talked about a recipe for brined turkey using juniper berries. Here it is and hope you have a wonderful Thanksgiving:

This recipe works best with a 12-14 pound turkey. Also crush whole spices with a mortar and pestle or spice grinder.

INGREDIENTS:
12-14-pound fresh hen turkey (Sharon likes Diestel turkey)
1 1/2 - 1 3/4 cup kosher salt
1 cup granulated sugar
6 whole cloves
1 teaspoon juniper berries, crushed
1/2 tsp black peppercorns, crushed
2 tsp whole allspice, crushed
4 fresh thyme sprigs
5 fresh sage leaves
2 bay leaves, torn into smaller pieces
Optional: 1 whole head of garlic cloves, separated and peeled
About 2 1/2 gallons cold water
2 turkey-size oven or brining bags (Reynolds offers them)
2 tablespoons unsalted, softened butter

DIRECTIONS:
1. Add water, salt and sugar to a large pot and stir until the salt and sugar have dissolved; then add cloves, bay leaves, sage leaves, thyme, optional garlic, crushed allspice, juniper berries and peppercorns
2. Nest 1 oven bag inside the other to create a double bag (to avoid leakage) and place it, mouth open wide facing up, in a large roasting pan or wide bowl to stabilize the bags and catch any leaks.
3. Fold back the top 1/3 of the double bags to make a collar so that the bags will remain open. Remove the giblets and rinse the turkey well before placing it inside the bags and pour enough brine to completely cover the bird. Press out the excess air and seal both bags securely. Turn bags so that the turkey is breast side down in the roasting pan and refrigerate a minimum of 12 hours to a maximum of 24 hours (any more than 24 hours and the meat will become mushy). While in the brine, turn the turkey 3 to 4 times. You can also use a large stainless steel stockpot (do not use aluminum because the salt could pit it), but make sure the brine completely covers the turkey.
4. Remove turkey from the brine and discard the bags and the brine. Rinse the turkey thoroughly under cold water and pat dry with paper towels. Place turkey in a clean roasting pan and refrigerate unwrapped for at least 6 hours or overnight.
5. Preheat oven to 400 degrees F.; remove turkey about 30 minutes prior to roasting. Spread 2 tablespoons of softened unsalted butter over the skin and sprinkle pepper over skin and in the cavity. DO NOT add salt to the turkey after brining. Cook your favorite stuffing separately because if placed in the cavity, the salt can also over season the stuffing.
6. Tuck the wing tips under, loosely truss legs and set turkey on a rack in a roasting pan. Reduce heat to 325 degrees F. and place in the oven. Because the sugar in the brine promotes browning, tent the bird breast and/or legs loosely if it is getting too dark too quickly. Make sure you use a meat or instant-read thermometer to determine when it is properly cooked (140-145 degrees F.). Keep an eye on the timing because a brined turkey cooks about 30 minutes faster than a non-brined one! Remove and let it rest for 1 hour to allow the juices to return to the turkey.
7. Use the drippings to make gravy, but DO NOT add salt until you have tasted it first. Probably little or no salt will be needed and for the same reason, if using chicken broth, only use low-sodium or unsalted broth or just add water.
8. Make sure to clean the sink, kitchen spigots, handles and counters afterward with a solution of 1 tsp bleach to 1 quart of water (and your hands too) to prevent any cross-contamination of bacteria.

CLAIRE'S COLORFUL VEGGIE NACHOS