Dancing With the Devil: Asafetida

 

a·sa·fet·i·da

ˌasəˈfetidə/

noun

noun: asafoetida; noun: asafetida; plural noun: asafoetidas plural noun: asafetidas

1. 1. a fetid resinous gum obtained from the roots of a herbaceous plant, used in herbal medicine and Indian cooking.
2. 2. a Eurasian plant of the parsley family, from which this gum is obtained.

Origin

late Middle English: from medieval Latin asafoetida, from asa (from Persian azā ‘mastic’) + foetida (see fetid).

Asafetida:

Uhm yeah, so there you have it. A resinous gum. Asafetida is mostly used for culinary purposes in India and grown natively in India and Iran. Typically it only makes it's way outside the area by natives lucky enough to have it as part of the cultures culinary repertoire. How thankful I am to them for introducing it to the rest of us. I also want to add it is often sold in the united states as a pest deterrent in gardening. There are many a farmer who claims that it not only is a pest deterrent but also aids in crop growth. I tend to think this is quite plausible and plan to utilize this information in my organic gardening plan. However at the moment I am sharing the culinary use.

So as you can see from the photo above, there is a little processing going on before it arrives on our counter. By the time it makes it's way to us, it is either in the form of a resin or powder. You must be careful in choosing your source of asafetida as so much of it is doctored now. Even very well known Indian brands have additives. Look for a source that has 100% asafetida no additives.
In the recipe I used below, the bottle I was gifted with definitely was a bit doctored with additives and so I used double the amount expected.
The plant is harvested before it blooms. The stalks and roots are cut open and a milky resin is scraped out and put in the sun to dry. I was totally intrigued at the idea of using this resin in my cooking.

Today I danced with the devil, and won! 

 

 My oldest daughter dropped off a bottle of Asafetida also known as devils dung, because I have been moaning and groaning about wanting to use it. First let me say it smells bad isn't a good enough description because before you even realize your smelling something bad it has already attached itself to your uvula.

Then as your trying to figure out what the horrible taste clinging to the back of your throat is, that is precisely when the smell hits you. I wasn't aware that my daughter had been kind enough to drop me  off a bottle that she had scored at an Indian Market in Boston. It just sat there unsuspectingly on the kitchen island, sealed and new and yet it still managed to smack me right down. 

I promptly wrapped the bottle into a zip lock Baggie and then I placed that lot into a glass canning jar. Implausibly the kitchen was still sweating in the dung of the devil, it just lingered there taunting me to not use it. I honestly had visions of how someone must feel mucking out a barn stall in 110 degree weather. 
Remember though, I am daring, adventurous, yes I even rolled my own eyes at that; but I did it. I so used that asafetida just flaunting my boldness at the devils doorstep. I used it tonight to cook a soup that surely was heaven sent even if it was anchored in the Devil's stench. I have to say it was remarkably marvelous. So here we go a very loose recipe for a very strong ingredient.

Devil Soup

1 1/2 cups of peas
1 1/2 Cups of corn
2 cups of sliced multicolored peppers
1 roasted chicken
1 red onion
6 diced potatoes
1 small can of tomato sauce 
handful of chopped grape tomatoes
2 tbs of Curry
a pinch or two of Cumin 
1 tbs of brown Mustard seeds
1/2 tsp asafetida 
pinch or two of red pepper flake
chicken stock to cover
Salt, pepper and sugar to taste
Ghee if you have some or an olive oil, butter mix will do.

Sauté the onion in Ghee, or olive oil and butter, when it is translucent add the mustard seeds until hot and popping.
Add in the asafetida, just a pinch roughly 1/2 tsp, cumin, and curry powder to temper it. you will smell the most heavenly scent fill the air. just a minute or two to release the oils.
Add in the diced potatos, grape tomatos and give them a little time to bask in the oil, then add everything else but the chicken and tomato sauce.
Let it sauté a bit to let the flavors meld before adding chicken stock and tomato sauce, a bit of salt pepper to taste and pinch of sugar to balance the tomato and let it come to a boil.
Drop the temperature to a simmer, add the diced chicken and let it do it's thing. Yum!

Now the asafetida, it was ungodly going into the pot, but as soon as it hit the hot oil and started to heat the smell transformed to a heady earthy onion, garlic, shalloty amazingness with layers and depth that I don't think can be had elsewhere. I can't believe I am going to say it, but I give asafetida two thumbs up as a spice as long as you can get a good container from the CDC to store it in.

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The Spice Of Life

Spices, what would life be without them,..a little too simple if you ask me...

I might as well get this out of the way now and just confess that I am simply passionate about herbs & spices.

There, I did it, Pfew! I guess I could as well say, in all fairness, it is a bit more than passion, perhaps even verging on obsession, and let's not even get me started on loose tea as it would just verge on plain embarrassment.

My house is filled with glass jars stuffed to overflowing with exotic spices from across the globe. Cumin, Cardamom and Star Anise. Oh my!

There are herbs here, herbs there, well heck they are just about everywhere begging to be pinched, rubbed and cast into an ever waiting pot of soup simmering on the stove ready to meld into heaven. Or just cram them into a jar of organic olive oil to be transformed into a healing tincture. Some days I merely sprinkled them over a very nice sliced avocado with a squeeze of fresh lemon. Oh,...pardon me,  I do believe I just had myself a moment!

I often get a little sad knowing that the use of herbs & spices by many are limited to a few small sprigs of very aged oregano, basil, or a tasteless stale sprinkling of paprika scattered over their deviled eggs for a dash of color, perhaps the devil in the eggs has led so many astray.

Such a waste, an absolute pity. Now oregano and basil and a fresh Paprika are a beautiful thing indeed. Their uses are endless, a little basil tossed on a lovely fresh ripe tomato, an earthy oregano rooting down a lovely base in your grandmother's ageless gravy, a fresh ground paprika worthy of any Russian dish, but alas there is just so much more to be explored, so my philosophy when it comes to spices is, why limit yourself?

I actually shed a tear for the plight of those poor spices that find their way into the house during the fall for use in cookies, pumpkin pies and puddings, if they aren't still hanging around from the year before! So with that let me share a few suggestions into spicing up the simple life,... just enough.

Today we will go over suggestion number one.
**so proud of myself for not using the word "rule"**

1. Fresh, fresh, fresh!

Did I mention that you should be buying your herbs & spices as fresh as possible? Well you should as there simply is no haggling over this "suggestion". If you are accustomed to purchasing them in the grocery store isle, a word of advice, pass them right by. Don't just walk,...run!

What you want to do is get in the habit of purchasing your dried herbs & spices at a high turn over spice house. I personally love to be able to see, touch and smell my goodies so I try to purchase them locally. Indian markets are a great resource for hands on, nose in, tongue out,..no actually that would probably get you into a wonky situation or a set of cuffs, let's keep things civil.

The Indian Spice Markets also tend to offer the little spices that get overlooked in main stream spice shops like asafetida, aka the devil's dung. I promise to do a blog just for that one sharing my experience with Dancing with that Devil at some point in the future.
Some of us are lucky enough to have a local spice shop. To be frank, that is number one on my bucket list, to open my own little spice and tea shop. Oh the color, the exotic scents wafting through the air just intoxicating all my customers. I can see people lined up in the streets drawn by the perfumery of culinary heaven with visions of heated pans and dancing mustard seeds, a splash of sharp but sweet vinaigrette,.. ahem. I digress.
The point,...the point, Ah yes, the point! I couldn't imagine anything sweeter than to spend my day dabbling in a spice shop.
There are many reputable online resources for your goodies, that have a high turn over to ensure they are constantly restocking with fresh spices such as Penzey's, Savory spice shop and the Atlantic spice Company. I am grateful that the Atlantic Spice Co. is fairly local to me with a high turn over rate and best of all because I tend to buy in bulk they offer incredible savings! I get the best of both worlds with them.
Now that you have your goodies you must understand that herbs and spices have a shelf life. They don't spoil per se, but a stale spice will definitely disappoint a meal. As herbs and spices age they begin to lose strength. The shelf life will vary by the type and form you purchase them in. Fresh herbs, if handled correctly and stored properly can last a week or two, but I would honestly say plan on a week tops and don't be surprised if they go wonky after three days. I always find it better to have fresh herbs potted and growing for constant pinching, but in the winter months and the sun loss, sometimes a girl has to do what a girl has to do.
On to the dried herbs and spices, the rule of thumb is to keep them stored in tight fitted glass jars, in a cool dark location. Yes they make cute little holders and stove top shufflers, but honestly storage for shelf live is key.
Myself, I have a system. I keep a masala dabba (see photo above) it is an Indian traditional spice box. Inside my masala dabba are small cups that hold my 7 most used spices. What fills them tends to change by season. I use what is in the 7 cups pretty quickly so I do not fear keeping it close by the stove on top of my bread box because of, let's hear it,..the high turn over rate! Excellent!
These spices I typically go through in a weeks time which works for me because I am constantly opening and closing the masala dabba while cooking every day.
**I will do a later article on what to keep in your masala dabba**
I then have a smaller set of pint and quart sized glass jars stored on my spice shelf and kitchen pantry that is out of sun and in a cool dark place (you would think we were talking about how to date a vampire in three easy steps). I keep these jars for frequently used items such as peppercorns, star anise, red pepper flake, oregano, basil, rosemary and such. I use these to replenish my masala dabba and for general cooking but not as frequent use. I then have my bulk spices. I keep those stored in half gallon glass jars in the root cellar, Ok it is a pantry in my basement, but root cellar sounds so much primitive, natural, earthy, doesn't it? I normally keep bulks seeds, roots and flowers that I use for tinctures, salves and balms. There are also some herbs that I use so frequently that it is worth purchasing them by the pound and they find a home there, but do not stay for very long.
Ok so let's give a basic chart of freshness for your goods.

Fresh Herbs plan to use or lose in a few days time, if you are diligent you may get a little over a week.

Whole Spices, Dried Seeds
       1-4 years
*** It honestly depends on the spice and form***

Ground Spices              
      3-6 months
***Personally ground spices I like to use very quickly so I purchase whole and grind as needed***

Dried Herbs
      6-12 months
***personally I would only have a 3 months supply***

When in doubt taste it, smell it, look at the color. Is it as robust as it once was? Your senses are your best guide with herbs & spices. Above all experiment, use them!


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Recipes that make you go hmmmm: Blueberry Chèvre and Pear Herb Salad...

Recently I discovered a fantabulous pairing of blueberry and chevre cheese (goat cheese). If you haven't ventured into goat cheeses I insist that you must go out right this moment and purchase yourself a nice hunk.

Chevre is a rich and creamy cheese, a little wild but with soft notes. I guess we could say Chevre is the Marilyn Monroe of Cheeses.

Blueberries,... who ever could have come up with such a wonderful pairing.  I honestly must track them down and kiss them full on the mouth!

One of my goats is of course in milk, so it almost seems sacrilegious to purchase a goat cheese, when I have a goat milk fountain pumping away out at the barn, however our Doe in milk, Sansa, has two darling little doelings Lucy and Annabelle who need the milk far more than we do at the moment.

So there I was at one of my favorite haunts, Trader Joes. I absolutely was not browsing the cheese isle, furthermore I certainly was not looking for goat cheese. There I was minding my own business, grabbing my hormone free whole milk, yes I get the irony of that, and there it was, this bright purple little thing. It was honestly just begging for a once over.

So I am weak and I bought it. Convincing myself that yes indeed, I am just testing for when my little doelings can be flung far and wide from Sansa's udder,... I mean when they are old enough to be appropriately weaned, I by George, will be all prepared with a new fully vetted pairing.

I tried it out first tentatively, just a nibble.  Oh let me tell you this cheese had me at the first crumble. I have had a few very bad bitter or gamey Chevre cheeses in my day. No, not ones I made, well maybe just a few. The point being surely no one wants to do a replay of that. So tentatively is the way to go.
Fun fact number 645: apparently 2014 is the year all the great cooks are in a flurry over the shortage of goat cheese. So grab it up while you can. I suspect it is because all dairy goats are now stockpiled in urban farmers backyards wearing cute little sweaters and smiling for family photos.

So my lovely Blueberry Chevre cheese, after discovering that this was indeed truly manna from the Gods, I quickly started canvasing the refrigerator and I found myself some lovely anjou pears. They  honestly were not even necessary, but why not, sometimes you just gotta let go and indulge a bit.

So simple, so astonishingly good. I snacked on the lovely creamy blueberry chevre with pears.
Yet let me tell you, I was very disciplined about the whole situation. Yes I was. I wrapped it back up ever so nicely in foil and placed it into the refrigerator to ensure I wouldn't be tempted to gobble it all up in one sitting.

So I thought about this cheese, I thought about it all night. Yes, it was that good. The next day I had it all planned out. Sliced Pears and Blueberry Chevre cheese crumbled over an herb salad mix with pomegranate balsamic vinaigrette.  I didn't plan to share, no I did not, not one bite of this divine little salad with anyone, no, I must confess not even my poor unsuspecting husband. Seriously all that was left was a tiny little hunk, or two. What I had not planned on was school vacation and my son Michael being home. I swear he can simply sniff such things out. So we shared, of course we shared, what sort of mother do you think I am?

I will confess that there was an attempt to bribe him with "it's Friday, it's Friday, Yay it's treat night", to no avail.
So the recipe, quite simple:

Blueberry Chevre & Pear Salad

Sliced Anjou or Bosc pears
a handful of Arugula, baby spinach, dandelion leaf, tarragon***
a handul of Bibb lettuce, boston lettuce, red leaf lettuce***
Blueberry Chevre crumbled
Pomegranate balsamic vinaigrette (recipe follows)
Mix your greens and herbs, add sliced pears and crumbled cheese.
splash with vinaigrette and Enjoy!

Pomegranate Balsamic Vinaigrette

1/2 cup of a nice cold pressed extra virgin olive oil.
2 tbs of balsamic vinaigrette
2 tbs fresh squeezed lemon juice
2 tbs pomegranate juice or glaze
A pinch or two of course sea salt and ground tellicherry black pepper

*** An herb salad is a personal thing. This is what I had on hand but feel free to pull together whatever mix of herbs and greens you have available.

Sansa's Little girls Lucy and Annabelle, the little milk thieves!

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Organic Gardening, No Frills

The Master Gardener says...

Well you have to start somewhere!
Let me just say master gardener I am not. I have had some successes and many more failures in the gardening arena. I plan great things and the more elusive plants just opt to make it easy on themselves and promptly off themselves. Suicide by feared gardener. I can just see the note.

 To whom it May concern, 
 We saw last years crops!
                       Regards
                         The Plants

But hey, I am a trooper and have high hopes for this years garden. We even started building a mighty fence to keep all the goats and chickens out of it. Purchased a nice big old green house to start plants next year in. There is always so much to do here that I tend to start out the season quite ambitious and by mid season just feel overwhelmed. So I have to remind myself why we started this, to simplify life, to be more responsible for what I contribute to the world. 

This year I am planning to take it on simply. If the green house doesn't make it up this year, that is ok. I will just make a place for it in the garden, to on start next fall.
So one small step for Farm Fresh Daily, one giant step for mankind. Ambitious huh! 
I know a few things, novice that I am. My tomatoes do lovely, however I tend to get over ambitious and end up with far too many. Which in itself wouldn't be a problem if I was canning. 

Note to self : Add canning next to the list. 

My squash is divine and again another one where you don't realize you over planted until it is too late. In gardening, I am learning less is honestly more. Lettuce is another one I get myself in trouble with, not so much with over planting lettuce but by mistiming. I learned you must seed in a more staggered schedule. Plant those all at once and you will find yourself overwhelmed and feeling more like a rabbit than much else.  

With all the scary GMO information out there, I now make sure I start my own garden seeds from a resource that supplies heirloom, organic, non gmo seeds. It is just the way it has to be. If you have not looked into the GMO travesty ongoing in our country I encourage you to do just that. It makes it much more difficult to make it simple, but remember this is also about being responsible. We personally do not use commercial fertilizer, nor any commercial weed control. Fertilizer is produced right here at the farm from our animals. Goat berries are wonderful and chicken poop slurries is manna from heaven.  
*** Chicken slurry article to follow***

So now we look at the actual plant product and we opted to start from seeds. The goal is to have real food, not Frankenstein creations. I mean seriously who wants to eat frankenfoods that make you sick? Not me that is for certain!

So here we are, spring has arrived and I am itching to get my plants outdoor. I find myself in zone 7 on Cape Cod, so it is still too nippy to move the plants outside, but there is life here and things are sprouting up wonderfully. 

We have two mini indoor greenhouses that can be had pretty cheaply around town. We found ours at the local Christmas tree Shop for 19.99 a piece. I thought that was a pretty darn good deal. So go out and take a look around in the local shops and worst case scenerio order online for next years start.

Here are my little indoor green houses just for show, they now have a nice place in front of a sunny window. I found them to be quite sufficient for all my needs and as you can guess from my seedling above they certainly have done their jobs as my seedling took right off.

This year I am so excited I have heirloom blue tomatoes, multicolored carrots and tomatillos along with the status quo. I am going to have alot of winter squashes in the ground, especially Delicata squash which just so happens to be my whole family's favorite. They bypass potatos for them and that says something for a family strewn with Irish genetics.

So keep watching to see how Farm Fresh Daily's garden grows!

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A Pig is a Pig, is a pig!

What????

Goats, you can't live with them, no really you can't!

Pardon me, Mum said to hold her place,..goats to come :-)

Little Duck Little Duck Little Duck

Pardon me while I hold this page for more ducky good stories to follow...

Chickens: The Gateway Farm Animal

A Rooster Named Gladys

Meet Gladys, our rooster and my Nemesis. Every day, year after year, Gladys lurks behind corral gates, slinks around barn doors just waiting for me to forget myself if even just for a moment. Day after day Gladys follows me up the hill, leading from the barn to the kitchen door. We look like best friends to the casual observer, just moseying up that hill, side by side, him with his spur ever ready and me, normally with a golf club between us keeping him honest, but someone moved my golf club so today the shovel stands in!