Rocket Science

News from Doctor Rocket’s Organic Farm 9

Fri, 4 Sep 2009 11:49:36 +0800

I have recently returned from my family’s home in Puglia, Southern Italy. The region is well know for it’s simple yet delicious food (cucina povera), incredible variety of fresh seafood, traditional homemade pastas and deeply red Primitivo wine. My family have been farmers for generations and along with farming comes a passion for the preparing and sharing the food we grow. My mother shared this intense passion with us as a young family and still to this day – when I arrive back from Bali to visit her at home she always has my favorite dishes prepared for a family feast.
This trip was no exception and I arrived home to find a big platter of Zucchine alla Scapece, an all time summer favorite! This is one of the recipes I am sharing with you this issue.

This has inspired me to write about the quintessential summer vegetable, the Zucchini, also know as Courgette in the US and France. Introduced to North America in the 1920s, the zucchini is a member of the cucumber family (cucurbitaceae), and produces long slender green or yellow vegetables, or sometimes round vegetables. The common name today is derived from Zucca which means squash in Italian, and the smaller vegetable varieties in Italian are called Zucchine. The two main types of squash are Winter Squash and Summer Squash.

Summer squash (Zucchini, Patty Pat, Marrows) are harvested in the summer, have thinner skins and can be eaten lightly cooked or raw. Commonly known as Zucchini, they are scientifically fruits, but we refer to them as vegetables since they are generally eaten as a savory dish. The plants produce 2 types of flowers, male and female, both of which are edible. The male flower is on the end of a slim stalk, whereas he female flower is attached to the zucchini fruit itself. Baby zucchini are a small and delicate, often sold with the flower attached. Male flowers are sold on their stems, in bunches and are slightly easier to handle.

The mild tasting zucchini vegetable is low in calories (approximately 15 calories per 100g fresh zucchini) and contains great amounts of folate 24 mcg per 100g, which is associated with lower risks of vessel clogging and heart attack, also contains potassium 280 mg per 100g and vitamin A 115 mcg per 100g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese. Having a high water content is one of the most important health benefits of the zucchini, it is especially useful during hot summer days.

The whole plant can be eaten, from the blossoms, the fruits (zucchini), the seeds and even the shoots and leaves! Globally the culinary diversity and usage of this summer vegetable is extremely widespread! Here is a sampling; Zucchini Fritata, a baked crustless quiche using zucchini, the flower blossoms, egg and parmesan cheese; Fiori di Zucca Ripieni are fried, stuffed zucchini blossoms with anchovy and mozzarella, Zucchini Parmigiana is a layered baked dish similar to Parmigiana di Melanzane which uses fried eggplant instead; Italian Pasta Primavera; in the South of France the famous Ratatouille combines zucchini with other summer vegetables like tomatoes, peppers and onions; in Greece and the Middle East you will find lamb Stuffed Zucchini and they also make a delicious Zucchini pie using feta cheese, herbs and filo pastry; In Southern Italy the pasta dish which uses the shoots and leaves is know as Spaghetti con Tenerumi ;In Spain the vegetable is used in a Zucchini Chocolate Cake; In Mexico their vegetable dish pairs zucchini with corn; and in North America the moist Zucchini Bread and Zucchini muffins are an everyday family favourite!
At our Raw Nature Organic farm in Bali, we grow organic green and yellow zucchini, long or round, and patty pan squash, all sold with or without flowers. For details of our organic zucchini varieties available at the farm, see http://www.rawnaturefarms.com/

News from Doctor Rocket’s Organic Farm 8

Wed, 1 Jul 2009 10:50:38 +0800

On my second blog article I wrote about Sweet Basil, as the dry season had started in Bali, creating the best weather conditions for the aromatic herbs. Therefore, now that the dry season is back I am going to write about another very popular herb, Mint – Mentha sp.

Native to the Mediterranean region and Western Asia, it was spread by the Romans to England, and from there by the Pilgrims to the American continent.
The name derives from the nymph Menthe, who was transformed in a lowly plant to be trod on, by Persephone, when she found out that she was Pluto’s lover. Pluto, being unable to break the spell, gave her a sweet scent that would be released into the air when stepped on.
The Greeks added it to their baths to stimulate their bodies and the Romans used it in sauces as an aid to digestion and as a mouth freshener.
Medicinally, Mint is anti-spasmodic, anti-inflammatory and anti-bacterial making it, thus, suitable to treat stomach ache and aid digestion, as well as a remedy against bronchial trouble and chest pain most notably asthma.
Thanks to its tonic stimulant properties it is especially useful for nervous headaches, and as a way of helping to increase concentration. Externally, peppermint oil can be used in a massage to relieve muscular pain.
Nutritionally, Mint contains a number of vitamins and minerals, which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. Although mint may be consumed in small quantities, the vital nutrients obtained are still beneficial to one's health. It also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

For culinary use mint is loved and used around the world. And there are many different types, each with its own fragrance and flavour: Peppermint and Spearmint being the most widely used.
At my farm, Raw Nature, we have 6 varieties: Spearmint (Mentha spicata), Peppermit (Mentha piperita), Chocolate Mint (Mentha piperita “Chocolate Mint”), Apple Mint (Mentha suaveolens), Pineapple Mint (Mentha suaveolens variegata) and Ginger Mint (Mentha gracilis).

Traditionally in England, mint is the quintessential partner to roast lamb, and the variety most suitable to use is Spearmint, as it is not as strong as peppermint in flavour and it can retain the its aroma when added to the vinegar used to make the mint sauce. Another dish where spearmint is added to vinegar is the southern Italian “Zucchini alla Scapece” It is also used to make chutneys and relishes, like the classic one made by mixing meddled spearmint with yogurt and cucumbers.

In Middle Eastern and Indian cuisine, the preferred variety of mint is Peppermint, which has a stronger aromatic flavour, that does not get lost in the intense complexity of the ingredients used in their sauces.
Its leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste that makes it,as well, the perfect addition to ice creams and when added to fruit salads, and strawberries in particular, it brings out their taste.
Peppermint is used as well in confectionery to flavour sweets and candies. Peppermint teas are enjoyed world wide and are a social drink in North Africa and Middle East

Milder tasting mints, such as Apple and Pineapple Mint, due to there more delicate and intriguing fragrance, that give hints of, respectively, apples and pineapples, are in my opinion the choice varieties to use with vegetables, expecially peas and green beans, carrots, zucchini and eggplants . Added to melted butter they release their delicate fresh aroma, resulting in a sublime creamy sauce that will turn simple vegetables in a gourmet dish. Pineapple Mint with its beautiful light green leaves with creamy edges make a striking garnish.

Chocolate Mint has a very distinctive scent that is very similar to the after dinner chocolate mint thins. The intense fragrance of this variety makes it ideal to flavour desserts and drinks. You can also infuse it in cream or milk and then use that as the recipe instructs. Gives an interesting twist to your Mojito or Mint Julep. You could also flavour vodka with chocolate mint. Put a bunch of fresh organic chocolate mint leaves into a clean canning jar and then fill with vodka, making sure the entire bit of mint is covered at least by an inch of vodka. Wait 2-3 weeks, strain and enjoy.
Ginger Mint comes from a cross between corn mint and spearmint. Its leaves have a refreshing fragrance and taste that goes particularly well with melon, tomatoes and fruit salads. The slight ginger scent makes them an interesting addition to fresh salads. If you want to use mint in your fish dishes, this would be the most appropriate to use. The leaves have yellow stripes on a dark green base making it another favourite for garnishing your plates.

News from Doctor Rocket’s Organic Farm 7

Wed, 22 Apr 2009 13:35:19 +0800

After writing about “Les Fines Herbs” I think it is important that I write about the other French blend of herbs I mentioned in the last issue, the “Bouquet Garni”. The classic one is made with 3 sprigs of parsley, 1 sprig of thyme, and 1 bay leaf, however I like to add to mine 1 sprig of Rosemary as well.
These herbs, having a pungent and resinous characteristics, are used in dishes that cook for a long time to release their flavour.
The herbs are either bundled together with a natural string or they are put in a cheesecloth bag, so that they can be removed at the end of the cooking.
Parsley is used in the Fines Herbs as well as the Bouquet Garni, and having already written about it in the previous article, I will omit it in this one.
Thyme (Thymus vulgaris) is a small plant with tiny leaves, which are greenish grey in colour. The name derivates from a greek word that means to fumigate, as it was used as incense for its balsamic odor and was believed to put to flight all venomous creatures. The Romans used to flavour cheeses and liqueurs.
The essential oil of thyme is thymol, an antiseptic which is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. Thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day. A tea made by the herb in water can be used for cough and bronchitis. It is a good source of iron.
Thyme, while flavourful, does not overpower and blends well with other herbs and spices. Is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs. In some Middle Est countries, the condiment za’atar ( Arabic for thyme) contains thyme as a vital ingredient.

Bay leaf (Laurus nobilis) is the aromatic leaf of Bay laurel, it originated in Asia Minor, from where spread to the Mediterranean countries. The laurel tree that the bay leaf comes from was very important both symbolically and literally in both Greece and Rome as a symbol of honor. Emperors, heroes and poets wore wreaths of laurel leaves.
The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means “laurel berries” which signifies the completion of a bachelor degree.
Bay leaf contains compounds called parthenolides, which have proven useful as an herbal remedy in the treatment of migraines. It has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.. Bay leaves and berries have been used for their astringent, carminative, digestive, diuretic, emetic and stomachic properties to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is also an anti-fungal and anti-bacterial.
Bay leaves, an appropriate seasoning for fish, meat and poultry, are widely used throughout the world to flavour soups, sauces, stews and courts-bouillons. They are often included as a pickling spice.

Rosemary (Rosmarinus officinalis) has fragrant evergreen needle-like leaves. The name derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea", because in the Mediterranean Region where it originated, it is frequently found growing near the sea.
Rosemary has a very old reputation for improving memory, and has been used as a symbol for remembrance (during weddings, war commemorations and funerals) in Europe and Australia.
Rosemary contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. The results of a study suggest that carnosic acid may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer’s and Lou Gehrig’s. Rosemary helps to relax muscles, including the smooth muscles of the digestive tract and uterus. Because of this property it can be used to soothe digestive upsets and relieve menstrual cramps.
However in large amounts can achieve the opposite effect.
Cosmetically, an infusion can be used as a rinse to lighten blond hair, to condition and tone all hair and mixed half and half with shampoo to strengthen hair.
Fresh rosemary is used to flavour soups, stews and meat dishes expecially lamb and chicken.

News from Doctor Rocket’s Organic Farm 6

Fri, 9 Jan 2009 14:37:25 +0800

As my first article of 2009, I would like to talk to you of a blend of herbs which is a staple in French cuisine,
“Les Fines Herbes”.
The ingredients of fines herbes are fresh Parsley, Chives, Chervil and Tarragon. These "fine herbs" are not the pungent and resinous herbs that appear in a “Bouquet Garni”, which, unlike fines herbes, release their flavour in long cooking.
Because of their “refined” and delicate texture, we can add them to the dishes at the end of the cooking, preserving their important health nutrients.

Parsley (Petroselinum crispum) contains two types of unusual components that provide unique health benefits. The first type is volatile oil components, most notably myristicin and the second type is flavonoids, most notably Luteolin.
Myristicin have been shown to inhibit tumor formation in the lungs. The activity of parsley's volatile oils qualifies it as a "che moprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).
Luteolin have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells.
In addition to its volatile oils and flavonoids, parsley is an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A (in the form of the pro-vitamin A carotenoid, beta-carotene).
The fresh flavour and crisp texture of parsley makes it an ideal accompaniment to most foods. With its stronger flavour, it is more frequently used in cooking, particularly since it stands up well to heat. Persillade and gremolada are two well known sauces which have parsley as one of the main ingredients.
Persillade, a French sauce, is a sauteed mixture of finely chopped parsley and garlic. It is added just before serving to broiled meats, particularly lamb and beef, as well as chicken or vegetables.
Gremolada is a Milanese condiment made of sauteed parsley, garlic, lemon and orange zest. This mixture is traditionally spread over osso bucco just before serving, although it enhances any braised meats.

Chives (Allium schoenoprasum) are the smallest species of the onion family. Containing numerous organisulplide compounds such as allyl sulfides and alkyl sulfoxide, chives have a beneficial effect on the circulatory system, acting upon it by lowering the blood pressure. The organosulfur compounds they contain inhibit tumor growth and cell proliferation, and arrest the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids. As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following over-consumption.
Chopped fresh and sprinkled, just before serving, they are a great improvement to salads, in particular to cucumber salad, and on sliced tomatoes or on mashed potatoes they work both as a garnish and flavouring.
Chives are widely used in stews and soups, especially potato and asparagus soups and are often added to sour cream as a well as many dips and spread recipes to give a more complex taste.

Chervil (Anthriscus cerefolium) is a delicate annual herb related to Parsley spread by the Romans through most of Europe, where it is now naturalised.
Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier.
That subtle, tender flavor-part anise, part parsley-that you've been trying to identify in the fish sauce, will almost certainly turn out to be Chervil, one of the staples of classic French cooking.
Most frequently it is used to flavor eggs, fish, chicken and light sauces and dressings. It also combines well with mild cheeses and is a tasty addition to herb butters. Chervil is what gives Bernaise sauce its distinctive taste.
Being a spring time herb, Chervil has a natural affinity for other spring time foods: salmon, trout, young asparagus, new potatoes, baby green beans and carrots, salads of spring greens.

French Tarragon (Artemisia dracunculus) is a perennial herb related to Wormwood. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India.
Tarragon was used by the ancient Greeks as a remedy for toothache. Today we know that tarragon contains an anesthetic chemical, Eugenol, which is the major constituent of anesthetic clove oil, making its use for temporary pain relief understandable.
Tarragon is called the "King of Herbs" by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, being a component of the herbes de Provence, of the fines herbes and of French bouquet garni. Like Chervil it is a fundamental ingredient for the Bernaise sauce. In French cuisine, tarragon is preferred as a fresh herb whenever possible.
To be able to have the tarragon flavour throughout the year, it is frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine. Tarragon vinegar is the only correct flavouring for Sauce Tantare, but must never be put into soups, as the taste is too strong and pungent. French cooks usually mix their mustard with Tarragon vinegar.

The mix of equal parts of the four herbs described above gives us the “Fines Herbes”. These, unlike most of the other herbs, lose the potency of their flavour when dried.
The fresh "fines herbes " blend should be minced very fine just before needed, and added at the end of the dishes cooking time, as heat tends to decrease its flavor.
The Fines Herbes are frequently suggested for subtly-flavoured cold and warm dishes, e.g., salads, scrambled eggs, fish and poultry.

News from Doctor Rocket’s Organic Farm 5

Wed, 10 Dec 2008 15:31:38 +0800

The Christmas holidays have arrived and with them we are likely to let ourselves indulge in food feasts along with some extra drinking…
This is why I would like to talk about a plant that with its healthy properties can help us reduce the overload on our body: English Spinach.

Spinacia Oleracea, known as English Spinach, is a plant in the family of Chenopodiaceae native to central and southwestern Asia. It was a common plant in the muslim world and was introduced to Europe through Spain by the Moors. It was a favourite vegetable of Caterina De Medici from Florence and for this reason the dishes that use a bed of Spinach are called Florentine.
Spinach is known as a rich source of iron and calcium and has a large nutritional value, especially when fresh, steamed, or quickly sautéed. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Furthermore is a good source of omega-3 fatty acids, niacin and selenium as well as of folic acid (Vitamin B9), and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it.

A carotenoid found in spinach, called neoxanthin, induces prostate cancer cells to self-destruct and prevents their replication. Spinach contains as well a flavonoid called kaempferol, which has revealed a 40% reduction in risk of ovarian cancer.

Spinach, amongst the vegetables, like Strawberry, amongst the fruits, should only be eaten when grown organically, without any chemical products, as their delicate texture makes it difficult to wash away the pest control products used in modern agriculture, especially if eaten raw.

Fresh spinach retains the delicacy of texture and jade green color that is lost when spinach is processed. Baby Spinach salads are a classic easy and delicious meal or side dish owing to its taste and delicate texture. When raw it has a mild, slightly sweet refreshing taste, while its flavor becomes more robust when it is cooked as it can be noted
in the classic French dish “Spinach Parmentier” and in the simple Italian dish “Buttered Spinach with Parmesan”.

Pine nuts are a great addition to either raw or cooked spinach.

Baby Spinach leaves can be added at the last moment to pasta salads and soups to give an extra boost to the nutrients of the dish as well as an added crunchiness.

Quickly cooked spinach make a perfect accompaniment to egg dishes most notably as a bed for poached eggs with hollandaise sauce to make the delicious “Eggs Florentine”