​Although warm to hot weather is still plaguing much of the planet, cooler weather gardening is not out or reach with careful planning. Planting in areas with shade in the afternoons or using shade cloths will help prevent stress from the hot afternoon sun. Water misters or a light shower of water timed in the afternoon will further help reduce stress. Onions are one of the crops that can tolerate more of these broader temperature swings and are invaluable assets in the kitchen. 

The onion bulb beings forming when exposed to certain lenghts of day and is classified accordingly. Short-day onions have had 12 to 13 hours of daylight, intermediate and long-day varieties have upwards of 14 hours. ​If you are interested in growing your own onions, check out our tips. 

Onions, an edible bulb of the plant, and have been cultivated for more than 5,000 years, making them one of the oldest cultivated vegetables. They are belived to have originated in Asia and their easy cultivation suggests their use proliferated quickly. The onion was widely eaten in Egypt, where it was considered a sacred fruit, the symbol of eternity. Onions were also widely used by the Greeks and Romans to not only add flavors to their other foods, but because they were thought to make soldiers brave. 

Low in calories, but packed with important nutrients and vitamins, onions have been a key staple to fortify bodies and souls. Onions are members of the 325 member genus Allium family, along with shallots, leeks and garlic - all of which prefer similar growing conditions and can be used somewhat similarly in dishes, but each with their own subtle nuances. In general, I find white onions to be the most versatile, but they are not the least expensive, so experiment as to what best suits your taste buds and wallet. 

If you are buying onions - or curious as to when to harvest them - onions should have a vibrant green, fresh looking, crisp stems. Bulbs should be unblemished. Dry onions should be firm and covered tightly in at least one layer of tan to yellow or deep red skin. An onion with a strong aroma should be avoided as that is an indication of damage or rot. Also avoid sprouting onions. When growing onions in the garden, we prefer to harvest some of them as young onions because of the more delicate flavors. 

• All purpose yellow onions are typically the least expensive, but are also the most sulfurous, which is what causes you to tear up when the onion is cut. These include varieties such as the Texas Super Sweet. Try cutting these onions under running water to prevent the fumes from reaching your sinuses. Yellow onions add a sharp bite when consumed raw, but sweeten as they are cooked. They are best used in soups, stews, sauteing, grilling or roasting. Their high water content makes them great for caramelizing and poaching. ​
• Less common, but extremely versatile and delicious are the sweeter white onions, which are now more commonly found in stores. These include the 10/15, Walla Walla, Peruvian and Vidalia onions. They have a more delicate flavor than other onion varieties and work well for pickling, lightly blanched in salads, thinly sliced raw as a garnish, jams and onion rings. ​
• Red onions have a peppery, bold flavor and are great pickled, grilled and on burgers, sandwiches, wraps and salads. 

Always store fresh onions in the refrigerator. Dried onions may be stored in a cool, dark, airy spot or in a refrigerator. Cut onions should always be refrigerated and will keep for up to 10 days in a well-sealed storage container. 

A properly sharpened knife mitigates the amount of tear-inducing chemical, lachrymator, that combines with the moisture in your eyes to form a weak solution of sulfuric acid adn results in the burning sensation one may feel. Cut a thin slice off the stem end, then make a small shallow cut, just through the skin and the top layer of flesh. Peel off both together, then slide or chop as needed. If you need to peel a lot of onions, drop them into biling water for 30 seconds to 1 minute, then rinse in cold water. Slice off the stem end and the skins will slip off easily. 

As the amount of daylight increases, so typically do chores and egg production. An easy grab and go breakfast is a hard boiled egg. It's already in it's own packaging and easily portable, minus the packaging, preservatives and other additives you get in many other "Grab and Go" breakfasts - or lunches. They also make great toppers for salads, sandwiches and even with many meats. 

An alternative to the very same egg is the soft boiled egg, either just barely soft or, alternatively, very soft, which can be also be served over a breakfast bread. While on a recent trip and without access to our own eggs, we acquired farm fresh eggs from a farmer. However, we learned a few things that should be elaborated on in addition to the piece on Perfectly Boiled Eggs. 

One of these is probably already obvious: elevation matters. However, another challenge came into play I hadn't recently anticipated - weather will often affect the outcome of your eggs, particularly low pressure systems. Although weather won't necessarily ruin  your eggs, if you are expecting a particular outcome or don't care for runny whites in the case of soft boiled eggs, it is a factor to take into consideration. 

The general rule for a soft boiled egg placed in gently boiling water is 4 minutes at about a 300 foot elevation. For every 200 feet additional elevation, add about 15 seconds. Now, the really tricky part of the equation is your current weather. If you have a high pressure system, stay with what typically work best for you. If you are in a low pressure system, add about another 15 seconds to your boiling time. Very low pressure, try another 15 seconds. 

The same will hold true for a hard boiled egg that you truly want hard boiled. You will want to boil your egg for some additional time. However, be careful not to overboil your eggs which makes them hard, rubbery and rather tasteless. 

Looking for a warm and cozy side dish for your meal? Belly-warming braised spinach fits the bill. It complements almost any main dish, including soups. You can make the bacon in advance and save the bacon fat for future use.

Spinach is one of the healthiest overall foods. It's full of antioxidants and help to fight off disease and prevent cancer. It also contains Vitamin C and Vitamin E, which help increase a person's energy level and control blood sugar. In addition, spinach contains lots of fiber which aids the colon and prostrate. Maple syrup makes a lovely pairing in this dish and features 54 different antioxidants, such as polyphenols, trace elements and vitamin, positioning the flavorful ingredient among fruits and vegetables well-known for their health benefits. The apples provide additional fiber and vitamins.

Ingredients
4 slices of apple bacon
1 tablespoon of bacon fat
1/8 cup purple onion
2 tablespoons maple syrup
2 large crisp apples (Honey Crisp works well)
4 strips of apple bacon, crumbled into large pieces
4 cups of washed and dried baby spinach

​Steps
1. Melt bacon fat in a 12" skillet
2. Add onion and sauté until translucent
3. Pour maple syrup into pan and immediately add apples and bacon
4. Mix together just until the syrup coats all ingredients
5. Add spinach and cover for two minutes
6. Remove cover; spinach should be just wilted, but still a bright green. Continue cooking a few seconds more uncovered if needed, but be careful not to overcook. 

Immediately plate and serve. 

As the fall season visits us again, my education of mushrooms continues. I'm still not willing to try to forage and consume my own mushrooms without being overseen by an expert, and I'm still learning about how to successfully cultivate my own measures. However, I can recommend an excellent book on the  cultivation of mushrooms, Organic Mushroom Farming and Mycoremediation by Tradd Cotter. In addition, working with local experts is extremely helpful. I'll post more information about my mushroom adventures as I feel comfortable with my knowledge level. 

In the meantime, my love affair with cooking with mushrooms continues and I've been playing around with some different recipes. This one below can use morels, but since they are often difficult to find, especially during periods of drought, I find baby bellas and white button mushrooms will also work well.

This recipe easily scales up or down and you can put this recipe over a hearty slice of bread as indicated in the recipe, but I've also used it in over pasta, potatoes, in omelets and spread over a flat bread of pizza dough. I've also occasionally added some green chilies or other spicy pepper at the same time I sauté the garlic. You can also use rehydrated mushrooms, but I find the results are better with fresh mushrooms. 

It's all good, so feel free to give it a try and be creative. I hope you enjoy it!

MUSHROOM MADNESS ON SOURDOUGH BREAD

Ingredients:
​

• 1 pound of mushrooms, sliced in 1/4" slices 
• 1/4 stick of butter
• 4 (or more, depending upon  your love of garlic) cloves of garlic
• 1/2 load of sour dough or other bread
• 1/4 cup of fresh chopped parsley

Procedure:

Sauté  crushed garlic cloves in the butter for couple of minutes than add the mushrooms and cover. Cook under cover (to preserve liquid) till tender. Season with salt and pepper to taste. Cut bread in 1/4″ slices and lightly toast. Add parsley to the mushrooms and cook for an additional minute. Remove Morels with liquid to a bowl. Serve the mixture on top of the bread - or whatever else you decide.  

Update: Since posting this recipe, we've also added some new mushroom-based recipes on our Wild Harvests page. Check it out and let us know your favorite. 

This may sound pompous, but it's not. It's not the dense, decadent, New York style cheesecake that comes to mind for many of us, but rather a much lighter, airier cheesecake. Think of this cheesecake as a "whisper" compared to other cheesecakes' "shouting" presence. A whisper that's more than worthy of attention. 

The basic recipe is from Rick Bayless Authentic Mexican cookbook. I've experimented with it on multiple strategically selected diverse subjects, and the response is always a resounding "Do you have another piece available?".  However, there are two key deviations from Rick's recipe:

1.  I use a honey wheat bread instead of a white bread. The honey wheat adds additional sweetness and texture to the crust.
2. I drizzle cajeta or dulche de leche over the cheelsecake. Of course this is optional, but this truly makes it a goat's milk recipe with both the chevre in the cheesecake and the goat's milk in the cajeta. 

We've been busy at work preparing our New Year's Eve and Day gatherings. Of course we want something tasty and festive and it's always an objective of ours to use what foods we can produce on site whenever possible. If you're thinking about what to put on your menu, below are a few of our favorite go-to party recipes. 

As the weather turns cooler, appetites for hearty, hot food return. Macaroni and cheese is always a huge hit with kids - and parents who can spare the carb intake. A homemade macaroni and cheese is rich, filling, delicious, easy and quick and makes for an excellent Saturday night supper - either as a side or main dish. We played around with the various combinations and developed a versatile baseline recipe that everyone loved and was still relatively healthy. 

Of course we always have plenty of goat cheese varieties and enjoy experimenting with various combinations. This version uses goat milk and goat's cheese which lends a delicate sophisticated edge to the flavor, but not so sophisticated that kids won't eat it. 

Makes 6-8 servings as a side dish

6 cups of water
pinch of salt
1 pound of pasta (elbow, shell, corkscrews, wagon wheels, tube, orechhiette and ziti all work fine)
2 1/2 cups milk of any type (we use whole goat's milk)
2 bay leaves
4 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups goat cheese (chevre, or goat's Gouda, grated)
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Optional bread crumbs

1. Heat the oven to 400 degrees F. Place the 6 cups of water in a large saucepan, add the salt and bring to a boil. Cook the pasta in the boiling water to an al dente state (approximately to where you think it needs to cook for another 2 minutes). Immediately drain the pasta in a colander and rinse well. Pour into a casserole dish greased with 1 tablespoon of the butter. 
2. In a separate large saucepan, pour in the milk and add the 2 bay leaves. Heat over medium-low heat until bubbles appear along the sides of the pan. Remove the pan from the heat.
3. In a small saucepan melt the 3 tablespoons of butter over medium-low heat. When the butter becomes foamy, add the flour and stir with a whisk until the mixture browns.
4. Remove the bay leaves from the milk and add 1/4 cup of the milk to the hot flour mixture, stirring constantly with a wire whisk. As soon as the mixture becomes smooth, add a little more of the milk and continue to do so until all the milk is combined and the mixture is thick and smooth. Add the cheese and stir.
5. Pour the sauce over the pasta and toss in the Parmesan and sprinkle with salt and pepper. Top with the optional bread crumbs if desired and bake 15-20 minutes, until bubbling.

6 slices of fried bacon, crumbled
4 chiles (serrano or jalepeno) diced
1/8 medium purple onion, diced
1/2 teaspoon red chile flakes
Several sprigs of fresh parsley to taste
6 sunny side up fried or poached eggs

1. Prepare the macaroni and cheese as described in the preceding recipe. 
2. Mix in the crumbled bacon, chiles, onion, and red chile flakes.
3. Spoon each serving into individual bowls, top with the egg and chopped parsley

Growing carrots, a root vegetable, in parts of Texas where we lack deep, loamy soil can be a challenge, even when you have amended the soil. Throw in a record-breaking drought and growing carrots becomes even more difficult. However, the nice thing about carrots is pests don't bother them much in the garden, so as long as you have decent soil and adequate moisture, they are easy to grow and have a zillion uses. 

There are more than 100 varieties of carrots today. Carrots can be as long as 3 feet and up to 2 1/2 inches in diameter and are available in orange, white, yellow, mauve, purple and black hues. However, because of our geography and climate challenges, I have become very fond of growing Baby Carrots. Baby carrots purchased in grocery stores are actually pared down from regular  sized carrots, but these carrots growth to about 3 inches long and are "true" baby carrots. The variety we planted is called Little Finger and was developed in France for pickling and canning whole or eating fresh. 

This cool season mini-carrot can be harvested early if conditions require, but will still have a deep orange color, tender core and sweet flavor. In working our garden beds for the cool weather garden, we decided to pull all our carrots from one of the beds, providing us with an abundance of delicious baby carrots. Although we washed and enjoyed many of the carrots before they even had a chance to leave the garden, we had so many remaining that I spent some time experimenting with various carrot-based recipes. 

Carrots do have truly unlimited uses, from appetizers to desserts, even in the fabrication of wine. Carrot greens are very nutritious and much appreciated by gourmets. One of the goals of Life Slice Garden to Table Recipes is to use as many ingredients as possible as concurrently available in your garden, requiring a minimal amount of time and energy to cook and create these recipes, so hopefully you will find some of these recipes helpful in your own kitchen.

Figs are a venerable Mediterranean staple and you will find them in grocery stores in the US from early summer to early fall. In the US, most figs are produced on the west coast and southwestern US in semi-arid regions.

In parts of Europe, such as Greece, figs are so plentiful that there are times of the year where it is nearly impossible to sell them. Some areas have the opportunity to enjoy two harvest seasons during the warmer months. If you are lucky enough to be growing some of your own figs, you need to frequently visit your own trees and check for fruits that are ready for harvest.  

Description
Figs are a culinary delicacy with a unique taste and texture. Figs are lusciously sweet, believed to be one of sweetest fruits, and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process. However, in this article the focus will be on fresh figs. 

Figs grow on the Ficus tree (Ficus carica), a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment. Botanically speaking, a fig is not a fruit, but simply a receptacle to hold the seeds, or "fruits" inside.  The seeds can't be pollinated because the seeds are inside the fruit, the tree does not blossom.

Figs range in color, shape and subtly in texture depending upon the variety, of which there are more than 150. 
Popular varieties include:
 - Black Mission: blackish-purple skin and pink colored flesh
 - Kadota: green skin and purplish flesh
 - Calimyrna: greenish-yellow skin and amber flesh
 - Brown Turkey: purple skin and red flesh
 - Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan fles

Figs: Great Nutrition Packed into a Tiny Package
 - Fiber: Few foods are as rich in dietary fiber as figs. An 8 oz. serving meets approximately 1/3 of the recommended daily requirement. 
 - Trace minerals: Fresh figs are particularly rich in the trace mineral manganese, offering .29 milligrams, or 14.5 percent of the daily requirement per 8 oz. serving, and the major mineral potassium and 79 milligrams of calcium. 
 - Vitamins: An 8 oz. portion of fresh figs also provides .26mg of vitamin B6 and 10.7 micrograms of vitamin K; meeting approximately 13 percent of the recommended daily value for each. Fresh figs also are a source of vitamin E, providing 2.02mg, or 10 percent of the daily recommended requirement for the same serving. 

Fig Leaves are Edible Too!
Although you are not likely to find fig leaves in a US grocery store, but the leaves are edible too. In some cultures, fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was simply added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect. And remember from your history classes what a critical role fig leaves played during the Dark Ages when artistic censors ran about protecting the pubic by strategically placing fig leaves of the statues of scandalously nude gods and goddesses.

Selecting and Harvesting Figs

•  Figs are delicate and don't travel well, so having your own trees is a wonderful. Do not harvest figs before they have ripened, as they will not further ripen well off the tree. 
• Since fresh figs are one of the most perishable fruits, they should be purchased or harvested only a day or two in advance of when you are planning on eating them. 
• For the most antioxidants, choose only fully ripened figs. Research suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.
• Look for figs that are heavy for their size; have a rich, deep color and are plump and tender soft, but not mushy. They should have firm stems and be free of bruises. Oozing a big of sugary syrup is almost a sure sign of ripeness. 
• Smelling figs can also give you clues into their freshness and taste, but . They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

Storing figs
Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. 

Preparing Figs
Before eating of cooking figs, wash them under cool water and then gently remove the stem and wipe dry. Eat as is or use in one of our recommended recipes below. 

Quick Serving Suggestions:

• When preparing oatmeal or any other whole grain breakfast porridge, add  fresh figs.
• Poach figs in juice or red wine and serve with yogurt or frozen desserts.
• Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese.
• Fresh figs stuffed with chevre and chopped almonds can be served as hors d'oeuvres or desserts.
• Slice figs and pears, place a dab of chevre on top, add Maracona almonds and drizzle with local honey
• Peel figs and serve with prosciutto
• More ways for how to prepare figs can be found here.

Other Uses for Figs:
Figs contain a chemical called ficin, a proteolytic enzyme capable of breaking down proteins with an action similar to that of papain, found in papayas, or bromelain, found in pineapples. Ficin is effecting in temperatures ranging from 140 degrees to 160 degrees F, the temperature range for simmering stews. If fresh figs are added to the stew, they will help tenderize the meat and impart excellent flavor. Canned figs will not work because they are heated to very high temperatures during the sterilization process.

Fig History
Figs are mentioned in the Bible and other ancient writings. They are probably the world's oldest fruit and are believed to have originated in Asia Minor and first cultivated in Egypt where they then spread to ancient Crete and around the 9th century BC to Greece where they became a staple foodstuff. Figs were held in such high esteem, the Greeks created laws forbidding the export of the best quality figs. In ancient Rome they were revered as a sacred fruit. At least 29 varieties of figs were known by then. 

Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in 1520. Today, California remains one  of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain. 

Selecting Dried Figs
If fresh figs are not in season and you would like to add some to your oatmeal or cereal, dried figs make a suitable alternative. If you are purchasing produce raised for commercial purposes it is advisable to select fresh figs over dried or always reach for the organic figs. Dried figs may be treated with sulfur dioxide gas during processing and sulfites to extend their shelf life, help prevent oxidation and the bleaching of colors. Sulfites used as a preservative cause in adverse reactions in approximately one out of 100 people and it is of particular concern for those who suffer from asthma. 

As the weather cools and the days are shortening the garden has gone into an urgent production phase. The hens have also been happy to say goodbye to summer's triple digits and are celebrating by laying more frequently, providing the kitchen with an abundance of fresh eggs. At the same time goats are still reliably producing good quantities of milk. 

Consequently, we've had the opportunity to explore some new dishes and a couple of our favorite recipes have been added to the website. Get the recipe for a ricotta omelet here. The other recipe is a delectable dessert that took advantage of our abundance of eggs. For the Butterscotch Souffle recipe, it is recommended to use large eggs. Save your smaller eggs for more yolk intensive recipes which I will be posting more about in the coming month. The recipe is really not that complicated and your family and friends will love it.

This is also a good time to think about next season's fruits and vegetables. As trees prepare for dormancy, it is also time to think about what new trees you would like to plant during the late fall and dormant seasons. How about starting your own sustainable orchard? Orchards aren't black magic if you are well equipped with criticial information such as a tree's height, spacing, pollination requirements and so forth. To get more ideas, visit the Organic Orchard Planning page to learn what requirements each tree has. When selecting tree types and varieties, be sure to do your homework and learn which varieties will grow in your specific geographic area. We'll talking more about planting trees  as we get closer to that time of year. 

Hope you have a great weekend and get a chance to think about what you would like to accomplish this fall to prepare for spring's gardening season.

With cooler temperatures and football in the air, it's a great time to grill. We're all familiar with grilling up burgers and hot dogs for the game, but how about pizza? Although not everyone will necessarily agree on what team they are rooting for, everyone will come to the consensus that this fabulous pizza that can be custom topped and grilled is a hands-down winner. 

By preparing the dough ahead of time and prepping toppings that guests can select for themselves, these pizzas are healthy and faster than picking up ready-made pizzas or ordering delivery. Let your imagination go wild with your garden produce.

Ideas for pizza toppings - just click on the links to get the recipes for the various toppings..