2008 Low Carb GARDEN!!!!

[Chicklady]

Re: 2008 Low Carb GARDEN!!!!

Oh Sunny, bless you! That in the jar method sounds a LOT easier!! I may just pick up a few cabbage plants at the nursery, Assuming the woodchuck leaves me some.....

[Creek]

Re: 2008 Low Carb GARDEN!!!!

I've eaten a lot of home made sauerkraut, but unlike the two of you, I've never tried to make it.

I really like the "in the Jar" idea! Thank you so much! I'll let you know how I make out.

[biogeek]

Re: 2008 Low Carb GARDEN!!!!

Sunny,

I'm curious about those "flying saucer" squash that you have. I've never seen anything like it! I'm willing to get some seeds and try it for next year. Did you order your seeds from "Johnny's" (in reference to your post to Sherry). If so, is there a URL to this place? And zepher squash....does it taste similar to yellow squash?

I've only grown zucchini and yellow squash (with the crocked little necks), but I'm willing to expand!

Reading your jar method of making kraut reminds me of when my mom would make kimchee, which is kind of like your kraut except that it has lots of spices in it. I've never grown my own cabbages, so I might have to give it a try and then try to make kraut (and kimchee!).

[chinadoll]

Re: 2008 Low Carb GARDEN!!!!

Sunny,

Are the flying saucer squash the same as Patty Pan squash? I have been afraid to try them because I wasn't sure if they are more of a summer squash in carbs or more starchy like a winter squash like hubbard or acorns.

[Chicklady]

Re: 2008 Low Carb GARDEN!!!!

If you go by Fitday, Hubbard squashes are just about the same as Spaghetti squash....not as high as Acorn or Butternut.
Just a bit of FYI

[SunnySmile501]

Re: 2008 Low Carb GARDEN!!!!

Sunny,

I'm curious about those "flying saucer" squash that you have. I've never seen anything like it! I'm willing to get some seeds and try it for next year. Did you order your seeds from "Johnny's" (in reference to your post to Sherry). If so, is there a URL to this place? And zepher squash....does it taste similar to yellow squash?

I've only grown zucchini and yellow squash (with the crocked little necks), but I'm willing to expand!

Reading your jar method of making kraut reminds me of when my mom would make kimchee, which is kind of like your kraut except that it has lots of spices in it. I've never grown my own cabbages, so I might have to give it a try and then try to make kraut (and kimchee!).

It's Johnny's Selected Seeds. They are who all the Farmer's Market farmers in my area order from. They have a fantastic reputation and lots of veggies and herbs you won't find anywhere else. The zephyr is most like a yellow squash, but it has a nuttier, sweeter taste and is firmer. You should go ahead and get them to send you a catalog so you can see what all they have to offer. I'm already making next year's list.

http://www.johnnyseeds.com

link to flying saucer http://www.johnnyseeds.com/catalog/product.aspx?scommand=search&search=2953&item=2953

link to zephyr http://www.johnnyseeds.com/catalog/p...2217&item=2217

I'm planning to make kimchee this year. All the stuff in the store has sugar and wheat, etc., but I found some recipes online.

[biogeek]

Re: 2008 Low Carb GARDEN!!!!

Sunny, you are AWESOME!!! Yes, yes, yes...I will request a catalog from Johnny's and get my wish list started. Thanks for being such a good enabler! LOL Would you mind posting the kimchee recipe? I know when my mom makes it, she does use sugar, so I haven't eaten any in a long time. I do miss it.

[SunnySmile501]

Re: 2008 Low Carb GARDEN!!!!

Sunny,

Are the flying saucer squash the same as Patty Pan squash? I have been afraid to try them because I wasn't sure if they are more of a summer squash in carbs or more starchy like a winter squash like hubbard or acorns.

The flying saucer is a patty pan or scallop squash. It is definitely a summer squash and not carby as winter squash. My Corinne Netzer food counts book shows it to be very slightly carbier than zucchini, slightly less carby than yellow squash.

All are for 1/2 cup sliced, raw
Patty pan 2.5g carbs 1.2g fiber 1.3 net carbs
Yellow sq. 2.6g carbs 0.7g fiber 1.9 net carbs
Zucchini 1.9g carbs 0.8g fiber 1.1 net carbs

[SunnySmile501]

Re: 2008 Low Carb GARDEN!!!!

Sunny, you are AWESOME!!! Yes, yes, yes...I will request a catalog from Johnny's and get my wish list started. Thanks for being such a good enabler! LOL Would you mind posting the kimchee recipe? I know when my mom makes it, she does use sugar, so I haven't eaten any in a long time. I do miss it.

I just did an edit because I had the same URL for both squash.

Yes, I will post the recipe for the kimchee. For those of you that don't know, I am in the middle of writing an Atkins/low carb cook book and how to. I'm going to have a section on raising your own herbs, veggies and canning and freezing the results. I am eating things I have never tried before and most I have never tasted the high carb version, so I am having non-low carbers try the low carb version and so far everything has been a hit. I can't believe I went 58 years without ever trying curry! Yum! I've never tasted real kimchee, so I would like you to try it to see how it compares to the higher carb version.

[SunnySmile501]

Re: 2008 Low Carb GARDEN!!!!

This is the recipe I found that sounded the best to me. It has 1 teaspoon of sugar, which I will replace with Splenda (liquid). I use liquid Splenda in my pickled Southern greens all the time and it is great.


Kimchi

The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

Korean Cabbage Kimchi


3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Makes about 1 1/2 Quarts
1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

[biogeek]

Re: 2008 Low Carb GARDEN!!!!

Sunny, I will give your kimchee a try! And just so you know, you can "kimchee-fy" many veggies. I really like turnip kimchee for it's great crunch and flavor. Oh, and I LOVE radish kimchee. YUM!

[SunnySmile501]

Re: 2008 Low Carb GARDEN!!!!

Sunny, I will give your kimchee a try! And just so you know, you can "kimchee-fy" many veggies. I really like turnip kimchee for it's great crunch and flavor. Oh, and I LOVE radish kimchee. YUM!

Some of the jars in the store had other veggies besides cabbage, but I will try it first just with the napa cabbage. Then I will try it with turnips.

[biogeek]

Re: 2008 Low Carb GARDEN!!!!

Cabbage kimchee is certainly traditional and goes well with a lot of Asian foods. DH was excited to try out your recipe. I hope to go to the grocery store today or tomorrow and get this baby started.

There was a low-carb version of kimchee that I saw on TV from Blaine's low carb cooking or something like that. I guess his MIL is Korean and with that recipe, you ate the kimchee right away. I've never tried it because I was dubious in how "fresh" kimchee instead of the fermented/pickled kind would taste.

[SunnySmile501]

Re: 2008 Low Carb GARDEN!!!!

I have picked 14 tomatoes in the last three days. I am in hog heaven! I picked a few squash and they are even better than I remembered from having them last year from the farmer's market. The flying saucer was as good as I remembered and the zephyr was way better than I remembered. I was swooning when I ate a whole one in one sitting. Going back to pick some more tomorrow.

Over the winter I fool myself when thinking the grocery store is almost as good as home grown, but straight from the garden is a million times better.

[not2late]

Re: 2008 Low Carb GARDEN!!!!

Okay, gardeners or gardeners to be...now is the time to start prepping your garden for the fall season.

So start clearing out the old plants that are already worn out and start building up your soil for the fall veggies.

What fall veggies, you say??? Typically, whatever grew well during the spring will grow well during fall. So lettuces, spinach, Swiss Chard, broccoli raab, and some root veggies like radishes. The sturdy greens like kale and collards can be planted for a fall crop too.

Depending where you live, your fall growing season might extend into November. I live in a somewhat mild-winter climate, and I can harvest lettuce and spinach until Thanksgiving most years.

So start your fall garden planning now!