Don’t Waste That Turkey!

Turkey Stock out of Turkey Carcass

Ingredients:

  • Leftover turkey carcass, meat, and bones
  • 1 Tbl. Parsley (dried)
  • 1 Tbl. Onion Flakes
  • 1 Tbl. Celery Salt
  • 1 Tbl. Pepper
  • 2 Tsp. Sage
  • 2 Garlic Cloves (crushed just to release flavor)

Instructions:

  1. Place Carcass in stock pot and fill with cold water, about 1 inch above bones.
  2. Add spices: Parsley, Onion flakes, celery salt, pepper, sage, and garlic cloves.
  3. Bring pot to simmer and allow it to simmer for 4 + hours. Cover and Stir occasionally.
  4. Use utensil to remove bones and throw away.
  5. Strain using a mesh strainer to pull out excess fat, spices, etc.
  6. Put in a container and use within a week or freeze in small portions!

*This turkey stock is great as your favorite soup base or gravy.

Bacon Wrapped Stuffing Bites

Ingredients:

  • Left over Stuffing (or dressing)
  • Bacon
  • Toothpicks

Instructions:

  1. Preheat oven to 385 degrees.
  2. Spoon stuffing and roll into individual balls.
  3. Take individual stuffing bites and wrap a ½ piece of bacon around the base of each.
  4. Secure bacon wrap with tooth pick.
  5. Place the bacon wrapped stuffing bites on a baking sheet and put it in preheated oven. Bake until bacon is crispy. (about 10-12 minutes).
  6. Transfer to serving platter and enjoy!
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Kentucky-grown vegetables can be ‘what’s for dinner’ even in middle of winter

(Photo from University of Wisconsin)

It’s January, and I had Kentucky-grown tomatoes this week for dinner.

(Photo from University of Wisconsin)

How, you might ask? It’s obvious, given the recent polar vortex, 1 to 3 inches of snow and short winter days, that this tomato was not grown anywhere in our state recently. However, during the long, cold, winter months I am able to enjoy summer produce straight from my freezer or a can that I prepared myself.

Canning and freezing food is a relic of the past. I know my grandparents grew up doing it, but with our modern conveniences of grocery stores it’s just not a necessity now. However, I am both encouraged and surprised to see many people my own age taking part in this food practice.

Freezing and canning food has many benefits. For my household of two, there is no way that we could possibly consume all the food our garden produces during the short window of time in the summer. Storing our produce helps us not waste those valuable vegetables.

Storing food also saves me money. During the summer if I’m purchasing my produce from the farmer’s market, usually the prices are very reasonable. I am able to purchase extra to set aside for freezing or canning, which saves me money at the grocery store later on in the winter. Storing our food also helps cut down on our meal prep times during the winter. I am able to come home from work, thaw a few bags of vegetables and throw them in with whatever I am cooking for dinner.

When the weather is sunny and 80 degrees, and I’m enjoying my long summer days playing outside, the last thing I want to do is think about how I’ll be spending my days in the middle of winter. Storing food does take some preparation, but it’s not unmanageable.

I prepare by setting aside the produce I want to store each week during the summer and fall. Whether it’s excess from my own garden that I’m not going to cook with, or extra that I purchased from the farmer’s market, I store it in my refrigerator so it doesn’t ripen any further. During the weekend, I set aside a few hours of my time to prep and store my food. For me, this usually means cutting up tomatoes, peppers, squash and eggplant into slices and putting serving size amounts into freezer bags.

I create my own vacuum seal by zipping the top of the bag almost closed, inserting a drinking straw and sucking all the extra air out. Other times, I choose to can rather than freeze, and my prep time may be longer.

I am no expert, but after taking a class at my local extension office, I know the basics and regularly can things in my boiling water canner. Tomato juice, applesauce and various pickled vegetables are all in my repertoire.

Canning and freezing produce takes extra time and planning, but there is nothing like the feeling of accomplishment you get with a freezer full of vegetables at the end of the growing season. After all the prep work is done, the hardest part is waiting until the dead of winter to eat the fruits of your labor! Start thinking ahead now and you can enjoy your produce in the winter months as well.

blair hecker

Blair Hecker is an environmental educator with Bluegrass Greensource.  She began her work for Greensource in 2010, after graduating from Georgetown College with a bachelor of arts in religion.  At Bluegrass Greensource, Blair works with elementary students in Fayette and surrounding counties.  She is dedicated to educating Central Kentucky students about environmental issues and loves to watch them become passionate about their own environment.  On any given day, you can find Blair playing with worms, dumpster diving or turning old junk into new recycled creations. Contact Blair to schedule activities with your elementary-aged students.

 

This article appeared in KY Forward on January 23, 2014.

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Fall farmers markets still have a lot to offer – including chance to buy locally

I live in south Frankfort, a couple of blocks from the state Capitol building. One of my favorite things about my neighborhood is how accessible everything is. On a typical spring or summer Saturday morning, I walk or ride my bike to the Frankfort Farmers Market, then visit my favorite local thrift shop, and sometimes stop for coffee or breakfast at a local coffee shop. It’s my favorite way to spend a warm weekend morning.

(Photo from Wikimedia Commons)

Now that the seasons are changing and the weather is cooling down, I admit that I don’t pull out my bike or walk as much as I do when it’s warm. However, I still frequent my farmers market during the cooler months. When the much-anticipated tomatoes, corn and peaches end after the summer, most of us Kentuckians tend to forget about all the delicious crops we can still grow and purchase through the fall months.

On my weekly trip to the market this week, the first week of November, I came home with a bag full of sweet potatoes, onions, acorn squash, fresh picked apples and even tomatoes and green bell peppers. If I hadn’t run out of room in my shopping bag, I also could have picked up butternut squash, green tomatoes (perfect for frying), zucchini and pears. Not to mention farm fresh beef, canned items and a jug of fresh apple cider.

One of my favorite things about the fall markets is the opportunity to try new varieties of things I can’t buy at the grocery store. Patty pan squash, pumpkins and different varieties of apples are all available. And my local farmers are always full of suggestions for cooking with these unfamiliar (to me!) items.

Not only will you score fabulous fall produce, but we all know the benefits of shopping local at our farmers markets. It saves precious fossil fuels from transporting all that produce across the country, it helps our local economy, and it ensures you’re eating products that are healthy and free from any extra additives.

In Frankfort, our farmers market is open until Nov. 23, and the Lexington Farmer’s Market is open until Nov. 30. After market season, however, many farmers are happy to provide you with their products that are available by phone call or special order. Some markets even move to indoor locations throughout the cooler months and provide a great opportunity to purchase products for holiday cooking and gifting.

Just because the weather is cooling down and the fun of summer is over doesn’t mean you have to give up eating fresh Kentucky produce. Check out your local farmers market, and add some new and interesting finds to your fall table!

blair hecker

Blair Hecker is an environmental educator with Bluegrass Greensource.  She began her work for Greensource in 2010, after graduating from Georgetown College with a bachelor of arts in religion.  At Bluegrass Greensource, Blair works with elementary students in Fayette and surrounding counties.  She is dedicated to educating Central Kentucky students about environmental issues and loves to watch them become passionate about their own environment.  On any given day, you can find Blair playing with worms, dumpster diving or turning old junk into new recycled creations. Contact Blair to schedule activities with your elementary-aged students.

This article appeared in KY Forward on November 7, 2013.

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