While most other folks might be enjoying a restful holiday, grilling out, watching football games or other pursuits, we’ll be hauling manure, and planting seeds and seedlings.
Good fall plants are mustard greens, spinach, turnips, beets, broccoli, cabbage, carrots, cauliflower, chard, various lettuces, radishes and onions. As the weather cools, they’ll grow better. Let’s get to it!
A tasty bean-based dip that can be more or less like hummus. Delicious served
with homemade crackers and summer veggies cut into strips.
2 cups of cooked garbanzo, white, or black beans, or 2 cans of beans.
1-3 cloves garlic, crushed
Splash of olive oil
Juice of 1 lemon or more, to taste
Salt to taste, or soy sauce
A couple of tablespoons of tahini (optional, available at Rainbow Whole Foods,
Aladdin grocery or Kroger)
A roasted, skinned red pepper (optional)
A few stuffed pimento olives (optional)
Several strips of crisp bacon (optional)
Put all ingredients in the blender or food processor, with a little bit of cooking water or liquid from the cans. Be careful to add just enough liquid to be “blendable,” but not runny. After well pureed, add chopped or pureedred pepper, tahini and stir well. The tahini will thicken it a bit. Adjust seasonings and lemon juice. Sometimes a splash of hot sauce is needed.
It can be served right away, or refrigerated for a few days.
This is a good hearty cracker. They keep a week; store them in an airtight container as soon as they have cooled.
1 cup organic unbleached flour
1 cup organic whole grain flour (anything except corn flour, which will not hold
Little less than 1/4 cup water
Generous splash of extra virgin olive oil
1/4 cup raw sesame seeds (optional)
1/4 teaspoon sea salt (optional)
Mix the dough in a mixer or with your hands. Briefly knead on a lightly floured board, just to be sure all ingredients are well incorporated. Add a little water if it does not hold together, a little flour if it is sticky or gooey. Form into
a ball, and let the dough rest, covered with plastic wrap, for a half hour. Then divide the dough into 4 sections. Use a rolling pin to roll it out thinner than you thought was possible (nearly paper thin!) by turning it over frequently and dusting it with flour if it sticks. Brush or drizzle olive oil on the top (optional) and add toppings of your choice: salt, seasoned salt, Parmesan cheese, real bacon bits, herbs, pepper, sesame seeds, flax seeds, poppy seeds, chili powder – any kind of dry spice.
Gently use the rolling pin to flatten the spices into the dough. Cut with a pizza cutter and bake on a cookie sheet or perforated pizza pan. Cut the dough into skinny pie-wedges, rather than rectangles. Cookie cutters may be used for more formal shapes.
Bake in a preheated 350-degree oven, about 15 minutes, until lightly browned and crisp. Cool on a plate, store in an airtight container.
You can adapt this recipe to make sugar and spice crackers as well, by adding a little sugar (1-2 tablespoons) to the dough, substituting butter for the olive oil, sprinkling sugar and cinnamon onto the rolled dough and baking at a lower temperature, watching carefully to make sure they don’t burn.
Jim PathFinder Ewing is a journalist, author, writer, editor, organic farmer and blogger. His latest book titled Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press) is in bookstores now. Find Jim on Facebook: http://bit.ly/cuxUdc or follow him @edibleprayers or @organicwriter or visit blueskywaters.com.