About this Blog

Welcome! Thanks for checking out On Food Stamps.

I created this blog in 2009 when I began working at the Los Angeles Regional Foodbank. My work at this organization opened my eyes to food justice issues in America, and I had a strong desire to better understand the difficulties many people face when trying to access healthy food on a limited budget. So, I embarked on my own Food Stamp Challenge, living on $31/week as a vegan. I used this blog to chronicle my experience.

While my Food Stamp Challenge project has come to an end, you can see what I learned from it by reading the Greatest Hits posts linked to the right side of the page. Please excuse any out-of-date links, as I am no longer updating this blog on a regular basis.

Stay Hungry,


Wednesday, December 30, 2009

Hot Pepper Vinegar

Greens are an important part of a healthy Food Stamps diet.

I love kale, and have recently been experimenting with whatever type of green (collards, mustard, turnip, or good old kale) is the cheapest.

TIP: shop for your greens 15 minutes after your Farmers' Market is scheduled to close. Most farmers will be trying to get rid of those greens fast and will be willing to give you a good deal!

This week I had collards, and found a recipe in my new cookbook - Sundays at Moosewood Restaurant. (Thank you Santa, aka, Mom.)

The recipe was very simple but it called for something I'd never encountered: Hot Pepper Vinegar.

As it turns out, Hot Pepper Vinegar is quite simple to make.

You could make it just by looking at the picture. In case you want the proportions, here is Moosewood's recipe:

1 cup apple cider vinegar
1/4 tsp - 1 tblsp (depending on your spicy tolerance) hot sauce
You can also mix in some cayenne to taste

In a cruet or glass jar, combine the vinegar and hot pepper sauce and cayenne to taste. Shake it up! Hot Pepper Vinegar keeps indefinitely, refrigerated or not.

I'm putting mine in the fridge just in case. Makes for some easy, flavorful greens and I want it to stick around for awhile.

To make my greens:

Saute 1 onion or shallot in a little bit of olive oil in a big pot.
Add some garlic.
Put in your well washed greens, roughly chopped. (You should soak greens first to remove any dirt or grit, then rinse them off in a strainer before chopping.)
Pour a bit of water and some hot pepper vinegar over the greens and cover to let them steam. The amount of liquid you add depends on the quantity of greens you are cooking.

I sprinkled some rubbed sage on my greens at the end.
Optional, but tasty.

1 comment:

  1. Making hot pepper vinegar with fresh cayenne peppers from the Farmer's Market is awesome! Take it from the girl from the south! lol