MAKING TRADITIONAL FIRE CIDER

At this turn of the season where we head toward colder weather, I always make a huge batch of “fire cider” for our family.  We recently held a fire cider workshop here to share the making of this folk recipe with others.  Fire cider has been made for hundreds of years.  It was typically made by infusing “fiery” fall vegetables like garlic, onion, horseradish, hot peppers and ginger root, with apple cider vinegar.  Apple cider vinegar draws out the nutrients and medicinal qualities of these ingredients, as well as preserving them. This fire cider is steeped for several weeks in a cool dark cupboard (shaking jar daily), strained, and then has honey added. 

Fire cider is enjoyed anytime, but especially as a preventative whenever the feeling of a cold or flu is coming on.  It can be sipped (1-2 TBSP/day), added to salad dressings, drinks or marinades.  Fire cider promotes healthy digestion, boosts the immune system, and increases circulation to help warm up the body on a cold day.

INGREDIENTS (Makes 1 litre):
1/2 cup freshly grated ginger root (not peeled)
1/2 cup freshly grated horseradish
1 medium onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeno peppers or other hot peppers, chopped
1 whole orange, chopped
1 whole lemon, chopped
organic raw apple cider vinegar (to cover completely)
local honey added to taste after fire cider has been strained

Optional add-ins: elderberries, rosehips, rosemary, lemon balm, cayenne, turmeric, chaga, reishi, cinnamon, oregano, thyme, sage and any other immune-boosting herbs

Since we are a family with a busy schedule, our aim is to come up with quick and simple recipes that are healthy and nourishing.  We hope by sharing a few recipes we help you to get re-inspired in your kitchen.

We think chard is often under-appreciated, so thought we would share a recipe for our favourite “chard-phyllo” with you.  This is a crowd-pleasing eggy, fluffy, cheesey and chard-filled phyllo pastry that is easy to assemble and uses up a mountain of leafy greens!

Chard Phyllo
Yields: 1 large 9x12 baking dish (cut into 9-12 squares for serving)

Ingredients:
olive oil (aprox 1/4 cup)
1 box phyllo pastry (thawed)
8 cups chopped chard (or substitute kale or spinach)
2 cloves garlic, minced or chopped
2 cups mozzarella, shredded
1-2 cups feta, crumbled (or ricotta)
4 eggs
handful of fresh chopped basil & oregano, optional
salt and pepper, to taste

1. Thaw phyllo, then gently unfold the sheets and lay on the counter.  There should be aprox.18 sheets.  You will use them in batches of six.
2. Pre-heat oven to 350F.  
3. Lay one phyllo sheet in the 9x12 baking dish.  Brush a very thin layer of olive oil on this first phyllo sheet and spread evenly.  Repeat to make a layer of six lightly oiled phyllo sheets.
4. In large pot combine chard, garlic and herbs with salt and pepper.  Saute on medium heat with olive oil until tender.  Take off heat, add cheeses and eggs.  Stir well to combine.  Adjust salt & pepper as needed.
5. Put 1/2 cooked chard-cheese mixture on the first stack of oiled phyllo.  Spread evenly.
6. Make a second stack of six individually oiled phyllo sheets ontop of the chard-cheese mixture in the pan.
7. Top with second 1/2 of the cooked chard-cheese mixture, and then add the final six phyllo sheets (oiling each one individually as you lay them out).
8. Bake at 350F for about 45-60 minutes, until golden brown on top.
9. Cool slightly, then cut into 9-12 squares.  Serve warm or cold.
   
   

We have noticed that people tend to overlook chard (Swiss Chard) at the farmers market.  We love chard and think it is seriously under-rated.  It is a staple vegetable for a market gardener because it grows so easily and has a long growing season.  It is just as versatile as spinach in cooking, which means it can be used in a wide variety of ways.  Although chard is not as high in iron or calcium as spinach, it is a great source of vitamins A, K and C, as well as dietary fibre and antioxidants.  

Here are 14 ways we are using all that delicious chard in our kitchen.  Hopefully this list can offer some new ideas to you:

• chard pesto (with nuts, garlic and nutritional yeast/parmesan)
• chard frittatta (with eggs and potatoes)
• chard phyllo (with feta or ricotta, plus eggs)
  
• chard stir-fry (with tofu and carrots)
• chard egg scramble (with eggs and basil)
• chard with paneer (with garlic, curry and paneer cheese)
• chard green smoothie (with bananas and fruit, remove chard stems)
• chard bake (with zucchini, garlic and herbs)
• chard leaf rolls (leaves stuffed like cabbage rolls with rice and herbs/spices)
• chard and lentil pie (in a rustic pie crust)
• chard shakshuka (with tomatoes and eggs)
• chard potato cakes (with onions, herbs and yogurt sauce)
• chard soup (pureed)
• chard pasta (chard made into a creamy sauce over pasta)

Plus chard can be made into sweet cakes or tarts. Yes!  There are old recipes for this from the south of France.  Not so strange when you consider we commonly eat other vegetables in desserts, like carrot cake, beet brownies, zucchini loaf, sweet potato pie, pumpkin pie, avocado pudding, and so forth!  So, enjoy your chard this week!