A Craving for Chicken Salad

Everybody loves a good chicken salad sandwich. It's a great use of leftover chicken or turkey meat. Quench a craving with this twist on a classic! Dried cranberries add sweet, tart and color to the filling, celery adds crunch and walnuts add texture.

The type of sandwich you prepare will determine how chunky or fine the filling is diced. For everyday lunch sandwiches; the filling can be cut a little chunky and simply spread on buttered bread with lettuce. For use in a wrap; add a bit more mayonnaise for spreading consistency and dice all ingredients a bit smaller. Place a lettuce leaf on each wrap, spread the filling on the lettuce, covering three quarters of the wrap. Position a row of small avocado wedges or pickle spears and roll up. For pinwheel sandwich filling; add more mayonnaise and the ingredients should be very finely diced, almost minced. Your gluten free guests can also enjoy the feast... serve the chicken salad as a dip with rice crackers or rice cakes on the side.

CHICKEN SALAD SANDWICH FILLING       Yield: 2-3/4 cup filling
Once mixed, the chicken salad can be kept refrigerated for one day. This will allow the flavors to marry and improve.

2 cups diced, cooked, chicken meat 

Chicken Salad~sandwich, wrap, pinwheel sandwich and dip

1/4 cup celery, diced
1/4 cup dried cranberries, chopped 
2 Tbsp. walnuts, coarsely chopped
2 Tbsp. sweet Vidalia onion, diced
1/2 cup Real Mayonnaise
1 Tbsp. Dijon 
1/2 tsp. sea salt 
1/4 tsp. coarsely ground black pepper
1/4 tsp. granulated garlic

In a medium bowl, gently toss together the chicken, celery, cranberries, walnuts and onion. Sprinkle over the salt, pepper and granulated garlic and gently stir to mix. Add the Dijon with about half of the mayonnaise, then add more mayonnaise to the desired consistency. Taste and adjust seasoning.

Till next time... Bon Appétit!


Photo and recipe by Sally Rae 

Garden Pests ~ Climbing Cutworms

Last fall I allowed the kale to self seed in a 4'x12' bed so I would have plenty to harvest through winter and into spring. To my surprise, by mid-winter all of the small to medium sized plants had been totally stripped of every leaf. I was blaming it on slugs until today...

Pupa of 'Large Yellow Underwing Moth'

While preparing that same raised bed for this year's winter squash plants, it did not take much digging to find the culprits who cleaned out the kale crop... climbing cutworms! They love winter brassicas and devour plants from about December through March. They pupate in April or May and once they move to this stage they are no longer feeding. Their pupa are these mahogany 'bullets' found in the soil. I found and removed upwards of 60 of these pupa from last winter's kale bed.
Besides the garlic and strawberry beds this was the only raised bed not covered with black plastic since the fall of 2014. I have had a problem with climbing cutworms, millipedes and slugs for the past 4 years and decided to leave the garden fallow for a year. I was planning on putting a few chickens in the garden enclosure to organically clean up the soil but that just has not happened yet. This revelation has put plans for chickens on the front burner again!

For more information and photos of the Climbing Cutworm, check out Linda Gilkesons'  December 8, 2014 Gardening Newsletter http://www.lindagilkeson.ca/gardening-pdf/Winter%20Gardening%202014%20-%20Dec%208.pdf

Till next time... Happy gardening!


Photo by Sally Rae  

Sweet Potato Salad

When I stopped eating the nightshade family; (potatoes, tomatoes, eggplant, peppers) I had cravings and felt pangs of deprivation for 'potato salad'! I had to find a substitute and began to experiment with sweet potatoes. They are available in a variety of colors and textures and are very different from a white potato... some are white fleshed with a dry texture, some are brilliant orange and moist.  

Erroneously we call the orange-fleshed sweet potatoes yams. A little history lesson... several decades ago when orange-fleshed sweet potatoes were introduced in the southern US, producers and shippers called them 'yams' to distinguish them from the traditional white-fleshed type. This was the English version of the African word 'nyami', referring to the starchy, edible root of the Dioscorea genus of plants. Which is why most people still think of orange-fleshed sweet potatoes as yams regardless of their true identity!!  
For more information on Sweet Potatoes, including a soup recipe, visit my previous post from last January, where I discussed this topic at length in 'Sweet Potato or Yam'
 
Whether are traveling for the Victoria Day long weekend or hosting a backyard pot luck, this salad is a safe bet with an oil and vinegar dressing rather than mayonnaise.


SWEET POTATO SALAD            Yield: 4-6 servings
For those of us who avoid night shades, this salad is delicious served warm or cold! 

2 lb. orange sweet potatoes

Sweet Potato Salad ~ delicious warm or cold!

1 sweet onion, red or white
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1/2 cup pecans; roasted and coarsely chopped
3 Tbsp. Dijon mustard
2 Tbsp. red wine vinegar
2 Tbsp. cooking Sherry
1/3 cup grape seed oil
1-1/2 Tbsp. minced fresh parsley

Toast pecans on a bake sheet with shallow sides at 350F for 3-5 minutes, Remove from oven, transfer to a plate and set aside. Increase oven temperature to 425F and lightly oil the bake sheet, set aside. Peel and wash sweet potatoes, dice into 1/2 inch cubes. Peel onion and dice into 1/2 inch cubes. Toss diced sweet potato and onion in a large bowl with a drizzle of olive oil, season with salt and pepper. Place on prepared bake sheet and spread out into a single layer. Bake in preheated oven for 15-20 minutes, stirring once.
While the sweet potatoes cook, prepare the dressing. Whisk together Dijon, wine vinegar and cooking Sherry. Pour grape seed oil slowly in a thin stream, whisking constantly. Stir in minced parsley.
When the potatoes are tender when pierced with a fork, but not mushy, transfer to a bowl. Gently mix in toasted pecans. Add dressing and gently toss to coat. Serve warm or cold. Store tightly covered in the fridge.

Till next time... enjoy a safe, Victoria Day weekend and Bon Appétit!  


Photo by Sally Rae
Recipe collaboration with Elizabeth Williams

Can You Freeze Guacamole?

Place plastic wrap directly on top before freezing

A great question for fans of this avocado based dip. If you have lots left and don't want to discard it or want to make a larger amount and freeze it for later. 

The good news is yes... you can buy frozen guacamole, so why wouldn't you be able to freeze homemade? The most important fact is that the quality of the guacamole after thawing depends strongly on its ingredients. Ingredients like chopped tomato and peppers will make the sauce watery when thawed. You won't really know if your favorite recipe freezes well until you try it. The next time you prepare some, make a little extra to freeze for a few weeks, then thaw and taste. That way you'll be sure if this method works for you. If you're not happy with the outcome, adjust or omit some of the ingredients and try it again.  
 

Thaw in the fridge and serve

To freeze guacamole: spoon it into a freezer proof container with a tight fitting lid. Before sealing, place a piece of plastic wrap directly on top of the guacamole to remove all the air. You can sprinkle lemon or lime juice on top of the dip before the plastic wrap if desired. Another method is to transfer it to a freezer bag; sprinkle lemon or lime juice on top, squeeze all the air from it and seal tightly. Be sure to freeze in portions that you will use at a time. Date and label with ingredients if desired and freeze for no more than 4 to 6 months. Thaw in the fridge before serving.

Not everyone will find the outcome of frozen then thawed guacamole tasty or even acceptable. You will need to experiment on your own to figure out if this method works for your needs or not.

Till next time... Happy Mother's Day and Bon Appétit!


Photos by Sally Rae

Spring on Denman Island

Getting a head start!

Spring has arrived early on Denman Island this year. The garden harvest right now includes kale, rhubarb and lovage along with other fresh herbs. Although a bit behind last year with my seed starts, I assembled the portable greenhouse a month early. Just days after, the evenings turned cool so I decided to keep the tomatoes in the sun room of the house for a few more weeks. I have however started two types of Sugar Snap Peas; 'Amish' from Salt Spring Seeds and 'Sugar Ann' from William Dam. They were sprouted then planted in long containers and moved inside the greenhouse for a good start. I spaced the seeds closely so when 'thinned' will provide fresh pea shoots which are an incredible delicacy if you have never tried them! If planting in the garden, plant two rows very close together, one for harvesting pea shoots and leave the other to mature for picking the pea pods.

Desert King Fig

My 'Desert King Fig' tree is still small (about 6 feet tall) and I'm always looking for tricks to increase its production. Last year, one of our local master gardeners told me to pinch the buds off (some of) the branch tips in the Spring. I was happy with the results so have done it again this year with some branches. Instead of producing a leaf and 1-2 figs, the pinched tip puts energy into 3-5 figs as shown in this photo. It seems to give a head start to the fruit and the leaves come out later.

Seascape Strawberries

The 'Seascape' strawberries are having a difficult start this year. I am still struggling with millipedes in the soil and it seems they are now possibly affecting the roots of the plants. I will assess this problem again in the fall. The June crop of this everbearing variety is always disappointing for me, and a battle with bugs and birds. I must keep reminding myself that the second crop in August will produce huge, sweet berries until frost.

Red Russian Kale

The winter bed of 'Red Russian Kale' has started to flower and will be allowed to go to seed. Some of the seed is saved for sharing or allowed to self start for this winter's crop. Small, tender leaves are still very sweet and a pleasure to snack on in the garden or brought in for salads. Our recent out of town guests were surprised that the fresh picked, overwintered kale was tender, sweet and had so much flavor... nothing like the stuff they buy in stores! 

Garlic

The garlic bed, planted last fall, is looking great so far! The straw mulch was pulled back in February so the new shoots could emerge and grow straight. A few weeks ago a sprinkling of blood meal was put down between each plant to encourage large bulbs. 

Lovage

'Lovage' is a vigorous, hardy, perennial plant that grows between 6 to 8 feet in height. This green giant herb requires very little care but the plant will spread and take a fair amount of space. One plant is plenty for any garden and you'll never use it all. April through June is the best time to pluck tender leaves since this robust herb can turn bitter in the heat. The stems and leaves smell and taste similar to celery. The leaves can be used in salads, or to season soups and broths. It is one of the aromatics used in my 'Roasted Tomato Sauce' page 198 in my cookbook 'For the Love of Food'.

Rhubarb

'Rhubarb'... although a vegetable, is the first spring plant to produce anything that can be made to taste like fruit. Like lovage, it is easy to grow. Every spring without fail neon pink nubs emerge, transforming into thick, celery-like stalks topped with leaves the size of umbrellas. The stalks are edible, but do not eat the leaves, as they are poisonous. Even as the plant is picked, it will continue to flourish. In the next few days these beautiful stalks will be transformed into my favorite dessert 'Sour Cream Rhubarb Crumb Pie'. For that recipe and more, visit the chapter 'Rhubarb Reigns' on page 111 in 'For the Love of Food'.
It has been a busy few weeks, spring is in full swing on Denman Island. Time to work outside and get dirt under those fingernails!

Till next time... Happy Gardening and Bon Appétit! 


Photos by Sally Rae   

Exotic Ataulfo Mangoes

Tommy Atkins and Ataulfo Mangoes

There are hundreds of mango varieties but only about 4 or 5 varieties are common in our local marketplace. My hands down favorite is the 'Ataulfo Mango'. Primarily grown in Mexico with peak season being mid-March to early June. Usually smaller than most varieties and sometimes more expensive but the only mango that consistently impresses me with their texture and flavor.

Ataulfos are small with an oval, flattened shape and are fully ripe when the skin turns a deep golden color with small wrinkles.

Note size of seed @ bottom; Tommy Atkins left ~ Ataulfo right

 
The flesh is vibrant yellow and has a creamy, sweet flavor. They have a very small seed so there is a high flesh to seed ratio. The flesh is smooth and firm with no fibers which makes them my first choice. Besides the color and wrinkles, another test of ripeness of the Ataulfo is that it will give slightly to a gentle squeeze. Use your experience with peaches and avocados which also become softer as they ripen. 
NOTE: the red color on some mango varieties is not an indicator of ripeness. Always judge by feel.

For the past few weeks, Thrifty Foods has featured Ataulfo Mangoes on sale at a great price. I took the opportunity to stock up, purchasing different degrees of ripeness. Unripe mangoes should be stored at room temperature. This way they will continue to ripen becoming softer and sweeter over several days. To speed up ripening, place in a paper bag at room temperature. Purchasing a few ripe, ready to eat and some still green, extends your eating enjoyment.

Ataulfo Mangoes at different degrees of ripeness

Once ripe, move to the fridge (if they last that long!) to slow down the ripening process. Whole, ripe mangoes can be stored in the fridge for up to 5 days. They can be peeled, cubed and placed in an airtight container in the fridge for several days or frozen for up to 6 months.

Mangoes have one long, flat seed in the center of the fruit. Once you learn how to work around the seed the rest is easy. Always wash mangoes before cutting. Stand the mango, stem end down on a cutting board and hold. Place your knife about 1/4" from the widest center line and cut down. Flip the mango and repeat for the other side. The resulting ovals of flesh are called 'cheeks' and what is left in the middle is mostly the mango seed. 

To slice; cut parallel slices into the mango flesh being careful not to cut through the skin. Then 'scoop' the sliced flesh out of the skin with a large spoon. Slices can be cut thick or thin as desired.

To dice; cut parallel slices into the mango flesh being careful not to cut through the skin, as for slicing. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern. 

Now you have two choices; either 'scoop' the diced flesh out of the skin with a large spoon or turn the scored mango cheek 'inside out' by pushing the skin up from underneath and scrape the chunks off the skin with a knife or spoon.

Chef's Tip: if your recipe calls for diced mango, make your parallel slices closer together. The result is small pieces of diced mango and no need to further cut up on your board.

There is a gadget available called a Mango Slicer. The instructions read, '...simply place mango in the holder and press cutter to remove the pit.' Like many other kitchen gadgets, I have never tried these... I am more comfortable with the control of a knife and cutting board. It is a matter of comfort and preference.

Mangoes are a healthy snack for any time of day. Add frozen, diced mango to your morning smoothie or stir fresh mango cubes into plain yogurt with a drizzle of honey. Make ice pops by freezing mango puree in ice cube trays with a popsicle stick. Toss chunks into a fruit salad or add to a green salad. Elevate desserts, use fresh slices to decorate and garnish exotic 'Coconut Panna Cotta', check out my May 2015 recipe and post  'Simple, Sexy Panna Cotta'.

These methods can be used for all varieties of mangoes. Although in my opinion, the Ataulfo Mango is far superior in texture and flavor to other varieties I have tried. Therefore the Ataulfo wins as my hands down favorite!

Till next time... Bon Appétit! 

Photos and demo by Sally Rae