Kale Salad with Blood Oranges, Fennel and Olives

kale and orangesSomething about spring is making me crave salads.

(It makes me feel like a grownup to say I’m craving salads and that I’m totally not lying to sound cool, I really am craving salad). blood oranges

This particular salad isn’t necessarily anything all that amazing compared to, oh… fried chicken, but I did end up eating most of it by myself yesterday because the combination of oranges, olives and fennel was pretty damn good.

I guess you could say: if you’re the kind of person who likes raw kale salads, this is a good one.

kale salad(This picture could have been a little prettier if I didn’t eat almost all of it first…)

Kale Salad with Fennel, Blood Oranges and Olives

Cook Time: 10 minutes plus several hours to marinade


  • 2 medium bunches of kale
  • 10 blood oranges
  • 1 fennel bulb
  • 15 good olives
  • a drizzle of olive oil
  • salt and pepper

To prepare all the ingredients:

First, remove the stalks from the kale, then slice the leaves into very thin ribbons.

Peel 7 of the blood oranges then roughly chop them.

Slice the fennel bulb in half from top to bottom, the slice each half into very thin half moons.

Pit the olives and then roughly chop them.

Then: combine all the ingredients in a mixing bowl. Juice the three remaining blood oranges and drizzle the juice over the kale. Drizzle olive oil over the salad and season with salt and pepper. Mix well, cover and set in the fridge to marinade for a few hours or overnight.

Jam Vinaigrette from the Redwood Valley Farmers Market Chef Demo

I’m pretty excited about this.

So, a couple weeks ago at the Redwood Valley Farmers Market, my friend Amanda from Fairall’s Farm Fresh Eggs & Produce did a chef demo using some of the wonderful items available at the farmers market that morning.  She set up a delicious taco bar with chipotle sausage hash, a zesty salmon taco filling, and a big veggie and egg scramble, which you can find the recipes for here. She also made a huge farmers market salad with a jam vinaigrette that was so damn good I knew I had to write about it here and try to convince everyone on the internet to make too.

I’d never actually bothered making salad dressing with jam before, and it was so tasty that I went home and promptly made huge batch.  I guess  that when I thought about jam for salads, it sounded like it would be too sweet and overpowering.  I still think if you were having a really delicate salad of baby lettuces and sliced radishes, it would be a questionable idea at best.  Amanda’s salad was killer, though, and it’s because she didn’t just use lettuce, but also incorporated sliced cabbage, raw kale and chard leaves, summer squash and salad turnips.   These big, hearty vegetables stood up so well to the flavor of the jam.

Floodgate Farms grew the salad mix used as a base for everything, which in itself was outstanding.  It has more fresh produce than I’ve ever seen in any salad mix, ever, with fresh mint leaves, onion blossoms, sprigs of dill, nasturtium blossoms, purslane leaves, and more.  I’m not always much of a salad girl- I usually would rather have a big bowl of vegetable stew, like a ratatouille or the braised kale and white beans, but this salad mix is so beautiful and full of flavors that…. well, it makes me want to go buy more from them, even though I have a huge garden with plenty of my own vegetables.

Jam Vinaigrette

Cook Time: lightning fast


  • jam:  I really like the flavor of dark berry or plum jams with the kale and cabbage, especially if they happen to be tart or low-sugar jams, but really, anything you want to use up will be good.
  • oil: I used hazelnut oil when I made it at home,  but anything you have will work.
  • vinegar: apple cider, champagne, sherry– again, whatever ya got.

In a half pint jar, combine two parts jam with two parts oil and one part vinegar. Shake it up. Pour over your salad. Eat.

Amanda’s Farmers Market Salad

In a big bowl, combine as many good salad things as you can find:

  • Salad Mix: different kinds of lettuce, diced onion blossoms, sprigs of fresh dill fronds and dill flowers, edible flowers, roughly chopped mint leaves, cilantro, parsley…. and any other things you can think of.Dark Leafy Greens: like shredded green cabbage, roughly chopped kale leaves and roughly chopped swiss chard leaves.  The more the merrier.  The key to growing really nice greens is to keep them well picked, so go out to the garden and pick any random leaves you can find.
  • Chopped Vegetables: summer squash, salad turnips, and cucumbers, etc.

Dress with jam vinaigrette, top with crumbled chevre or feta to make it even better, and serve.  My little brother ate a huge plate of it and said: “this salad is awesome, and I hate salad.”  So, it’s that kind of recipe, where you get to eat a really good meal, but then you get the added bonus of laughing when your family members who claim to hate kale end up eating a whole bunch of it — and liking it.

Amanda, thanks so much for sharing your wonderful cooking with everyone.  It was delicious!

Allium Blossom Vinegar

Over the last couple weeks, we’ve been harvesting all of our alliums from the garden.  One of my beds of red onions had started shooting up flower stalks before I got to it, and after seeing the chive blossom vinegar from Food In Jars last year,  I thought I would try and turn the blossoms into something lovely.

The result:

You have to try this.  It takes two minutes. The jar looks gorgeous sitting on the pantry shelf.  And the flavor makes every savory thing that you cook taste awesome.

Here’s how you do it:

1. Snip some chive blossoms or onion blossoms or garlic blossoms, or some garlic scapes even.  No specific amount, just estimate and try to get about as much will fill a quart jar.

2. Wash them thoroughly, then dry them thoroughly.

3. Put them in a clean jar.  They should be pretty loosely packed with plenty of room for the vinegar around all of the blossoms and stalks.

4. Cover them with vinegar. I used white vinegar. You could use white wine or champagne vinegar too, of course, though I kind of like that the white vinegar was a really neutral blank slate.  (but really I bought it because it was dirt cheap).

5. Let the jar sit in a cool, dark corner for a couple of weeks.

6. Take off the lid and smell the vinegar; it will probably smell wonderfully aromatic, like scallions.  If you’re happy with how strong the infusion is, go ahead and strain out the blossoms and it’s ready to use.

7. Decide that it’s delicious and go chop down every allium flower in the garden so you can actually get a couple quarts for the pantry.

I ended up playing around with several varieties of alliums. This second set of pictures are blossoms from elephant garlic, one of my favorite things in the garden.  The garlic cloves are massive and a snap to peel, they shoot up gorgeous purple flower blossoms that look great in cut flower bouquets, and the vinegar made from the flowers has a lovely green garlic scent to it.

Oh, and a recipe suggestion-

We had grilled eggplant, roasted potatoes and falafel with tzatziki sauce the other night.  The tzatziki was just plain yogurt with diced cucumber, chopped fresh dill, black pepper and a generous pour of the onion blossom vinegar stirred in, and it was… explosive!

Chocolate Nut Butter & The Food In Jars Cookbook

I love the feeling of being inspired.  It’s euphoric.  That light bulb that goes off, when I see something that triggers the whole process, and then it’s like a landslide of ideas that I have to write down and start working on immediately.  After canning for many years now (where does the time go?), sometimes it can be hard to get that rush; I still love the whole process of growing and preserving my own food, but it’s been awhile since I’ve stumbled on a shiny new idea that I’d never thought to try before.

So, since I’m such a junky for finding new projects, I have to say how incredibly happy I am with the new Food In Jars cookbook.  I fully support buying tons of cookbooks — I’m never one to say that it’s a waste of money or my cookbook shelf is too full.  I especially enjoy cookbooks like Marisa’s, where the author’s love of the subject matter is so apparent and the recipes are so accessible and down-to-earth.  (Also, FYI: no one asked me to write this, I’m just excited about this cookbook.)

The chapter in particular that got me feeling so inspired was the one on nut butters.  It had never occurred to me to make my own, and I guess I’d always assumed that I needed some kind of really powerful food processor or blender that I didn’t own.  It turns out that my little mini- food processor that I usually use for making things like pesto works completely fine, and it also turns out that you can make something like homemade nutella in about fifteen minutes, while you’re still half-asleep and drinking coffee in the morning.  And that means you can do stuff like eat a quart of strawberries smeared with chocolate- nut butter for breakfast. Plus, we still buy peanut-butter at the store, and anytime I realize that I can easily make a DIY version of an ingredient that we’ve been buying, it’s a major jackpot.

There are several other recipes in this book that I’m really excited to try, like the pickled sweet cherries, pickled okra, boozy canned peaches, and the cantaloupe-vanilla bean jam. (I know, right? cantaloupe jam? who knew! no, I’ve never tried it, but yes, I’ll tell you how it is when I do.)

Chocolate-Nut Butter

My version of the recipe is only ever-so-slightly tweaked, but Marisa has graciously agreed to let me share it here with all of you.  The original recipe calls for hazelnuts, but since I didn’t have any, I used walnuts instead.  Oddly enough, I did have hazelnut oil on hand, so I used that instead of the walnut oil the original recipe calls for, and it also worked fine.

Cook Time: 20 min.

Makes: 1 1/2 c.


  • 2 c. hazelnuts (or walnuts)
  • 2 tsp. walnut oil (or hazelnut oil… or any other neutral oil)
  • 3 ounces of dark chocolate, melted
  • 1/4 c. cocoa powder
  • 1 vanilla bean, split and scraped (or 1 1/2 tsp. vanilla extract if you’re broke and don’t have any vanilla beans)
  • 2/3 c. confectioners sugar
  • 1/4 tsp. sea salt

Preheat the oven to 350 degrees.  Roast whatever nuts you’re using on a cookie sheet for 10-15 minutes, until they’re aromatic (you’ll know- they’ll really smell divine).   Give the cookie sheet a shake once or twice to make sure the nuts roast evenly.

If you’re using walnuts, you don’t need to worry about this next step, but if you’re using hazelnuts, you’ll need to remove the skins.  From the original recipe: Remove the baking sheet from the oven and pour the nuts into a large, fine-mesh strainer and gently shake it.  This helps loosen the skins of the hazelnuts.  Alternatively, let the nuts cool for 10 minutes on the baking sheet.  When the nuts are cool enough to handle, you can bundle them in a clean kitchen towel and rub vigorously to aid the removal of the skins.  They don’t all have to be removed, but then can impart a bitter flavor if too many remain.

and then…  put the nuts in the food processor and blend them until they look about like cornmeal.  Blend in the melted chocolate and walnut oil next, then add the rest of the ingredients and blend them in as well.  You’ll need to stop and scrape down the sides of the processor with a spoon a couple times, but just keep blending everything and after a couple of minutes it will look like butter. Transfer the mixture to a jar, where it will last for a month in the fridge — or so the recipe says, but I give this thing a day, maybe two, before it’s totally devoured.  (No way is this gonna last a month.  I bet we’ll have made three or four more batches by then.)

I Love Rhubarb

I’ve spent the last few weeks totally fixated on rhubarb.  Before I move on to something new (there were cherries at the market last Saturday), I thought I’d gather together all the different crap on my computer desktop into one convenient spot.  These are the highlights from the great rhubarb extravaganza of 2012.


I’ve made many, many jars of this basic rhubarb jam that I posted a few weeks ago.  It’s a simple recipe that uses rhubarb, sugar and lemon juice, and it’s the perfect blank canvas for experimenting with different add-ins like vanilla beans, lavender, rosemary, cardamom….   (As the rhubarb season has progressed, the jams have gone from bright red to pale pink to greenish-brown….. )

Know what makes me really happy?  Greek yogurt + rhubarb jam + a drizzle of honey + granola.  You gotta do it.  It’s like dessert, but healthier.


Rhubeena, from The Hungry Tigress, should be considered a pantry staple like tomato sauce.  It’s that good. Before the rhubarb season is over, I also need to make this Rhubarb-Lime syrup, from Hitchhiking to Heaven, because  citrus sounds like the perfect partner for rhubarb.


Rhubarb Mojitos: a classic mojito pumped up with rhubarb syrup

Rhubarb Granita Cocktails: ridiculously good frozen cocktails made with rhubarb granita, vodka and soda.  (The other night, while I was drinking one of these, I decided that they’re the best fruity cocktail that I’ve ever had in my life, ever. I love these. They’re dangerous.)(We’ve also made Local Kitchen’s Rhubarbitas, because apparently, you know, I drink a lot and really like rhubarb.   I love me a fruity pink cocktail, what can I say).

Rhubarb Fruit Leather:

Making rhubarb syrups means that you’ll end up with some leftover cooked rhubarb pulp.  It depends on how long you’ve cooked the pulp, but sometimes there’s still a lot of flavor left in there.   I was pleasantly surprised by the way the rhubarb leather turned out;  the flavor in the pulp that was definitely a bit on the bland side concentrated in the oven and came out perfectly sweet, tart and bright by the time it was finished dehydrating.   You don’t need to own a dehydrator to make leather — it comes out fine in the oven using a cookie sheet with raised sides.

Cook Time: 8 hrs. or so


  • a couple cups of cooked rhubarb pulp leftover from other recipes
  • lemon juice to taste
  • sugar
  • cooking spray or neutral flavored oil

Heat the oven to 150 degrees or the lowest setting available.  Use a blender to puree the rhubarb pulp.  Taste it, and add a splash of lemon juice if it needs some brightness.  Add a bit of sugar to taste, but remember that the flavors will concentrate and sweeten in the oven, so be careful not to overdo it or it will come out really sweet.  Lightly grease a cookie sheet with neutral oil or cooking spray, and then pour the rhubarb puree onto it.  The puree layer should be about 1/4″ thick.  Put it in the oven until it’s dry and looks like fruit leather, somewhere from 6-8 hours.  (Check it more often when it’s almost done so it doesn’t get too dry).

When it’s done, peel it off the cookie sheet and cut it into convenient sized pieces.   Theoretically, it will keep for a long time at room temperature in a jar or a tupperware, but we ate ours in just a couple days.


Everyone knows about rhubarb pie, but there are so many other sweet treats that you can make with rhubarb.  Like this cake (or is a tart? or a pie?):I give you: strawberry rhubarb kuchen, which is what happens when you stumble onto this recipe for Rhubarb Krack from the Hungry Tigress (which is an adaptation of  Cakewalk’s Rhubarb Kuchen recipe) and realize that you don’t have enough rhubarb to make it but if you just substitute some strawberries for part of the rhubarb, things could still work out well….There’s not really much point in writing the recipe out again since two other talented ladies have already done it.  The only information that really matters is that you can substitute some strawberries for the Tigress’ recipe if you don’t have enough rhubarb, but that it’s probably wise to reduce the sugar since strawberries are pretty sweet on their own.  I used 1 c. of sugar for the filling instead of 2 c. and it was plenty sweet for my taste.  (I also used all-purpose flour, not the whole wheat pastry flour that the recipe calls for, but it was only because I didn’t have the whole wheat on hand.)

I’m pretty sure this recipe would be amazing with any ripe fruit.  I’d love to try it with peaches, or pears, or plums….  That custardy fruit layer is really just everything I could ever want out of a dessert.

I wish I could say that I’m done working on rhubarb recipes, but I’m totally not. (I definitely still want to make the rhubarb mostarda from What Julia Ate and this Rhubarb Custard Pie from Saveur.) and I really haven’t experimented enough with all of rhubarb’s savory applications….  It’s a vicious cycle of rhubarb, it’s true.

Okay, I gotta go get a slice of that pie….

Tomato Starts for the Ukiah Farmers Market Tomorrow 4/28

Tomorrow we’ll be loading up a bunch of tomato starts to bring to the Ukiah Farmers Market (so exciting, right?)…

Our tomatoes are all heirloom and specialty varieties that will grow well here in Northern California and look beautiful both on your dinner plate and in your garden.  The seeds that we use aren’t certified organic (many of these varieties aren’t available as organic seed) but we grow them completely organically from day 1.  We’ve grown almost all of these varieties here on the farm, so if you have any questions about them, feel free to ask.

This is the list of varieties we will be bringing tomorrow; the selection will change over the next few weeks. (The descriptions are taken exactly from the Baker Creek seed catalogue, none of them are my own writing- I thought it would be helpful for all of the market customers to see the full description written by the folks that are working hard to keep all of these great varieties around for generations to come).   Hope to see you at the market tomorrow!Ananas Noire: (Black Pineappple) A most exciting new tomato, it is wonderful in every way.  This unusual variety was developed by Pascal Moreau, a horticulturist from Belgium.  The multi-colored, smooth fruit (green, yellow and purple mix) weight about 1.5 lbs.  The flesh is bright green with deep red streaks.  Everyone loves their superb flavor that is outstanding, being both sweet and smoky with a hint of citrus.  The yield is one of the heaviest we have ever seen!

Big Zebra: “New! A stunning tomato that looks much like a giant version of our popular “Green Zebra,” this 8-10 oz. beauty has a vibrant green and deep gold striped skin, with delicious red-streaked, green flesh.  A superb home and market tomato, a must for all who love the beautiful and unique.  One of the most amazing tomatoes we have grown; so groovy and retro looking! 80-90 days.

Carbon: 90 days Winner of the 2005 ‘heirloom garden show’ best tasting tomato award.  These have won taste awards coast to coast in the last few years, so we were proud to locate a small supply of seed.  The fruit are smooth, large and beautiful, being one of the darkest and prettiest of the purple types that we have seen.  They seem to have an extra dose of the complex flavor that makes dark tomatoes famous.

Cherokee Purple: 80 days An old Cherokee Indian heirloom, pre-1890 variety; beautiful deep dusky purple-pink color, superb sweet flavor, and very large sized fruit.  Try this one for real old-time tomato flavor

Copia: 80-90 days  One of our most unique and beautiful large, striped tomatoes, these have lovely fine striped of glowing gold and neon red.  Inside the flavorful flesh is a mix of red and yellow that is swirled together in various combinations.  This new variety was developed by Jeff Dawson and named in honor of Copia, the American Center for Food, Wine and the Arts, of Napa, CA

Cuor di Bue: 70 days This oxheart type Italian heirloom has been a favorite in Italy for many years.  Beautiful 12 oz fruit have a delicious sweet taste; similar to the shape of a heart; great for fresh eating or cooking.  Large vigorous vines.  Hard to find.

Dr. Wyches Yellow: 80 days This heirloom was introduced to Seed Savers Exchange by the late Dr. John Wyche, who at one time owned the Cole Brothers Circus and used the manure of elephants to fertilize his heritage gardens.  The 1 lb. fruit is solid and smooth; their color is a glowing tangerine-orange that always stands out in the kitchen or off the vine.

Fox Cherry: Delicious large, red heirloom cherry tomatoes that seem to be one of the best-tasting large cherries around.  The vining plants are very reliable; even in years when the wilt kills about everything else, these seem to do great.  The fruit weigh about 1 oz. each and are perfect for salads.

Great White: 80-85 days Large, 1-lb giant, creamy white fruit, this tomato is superbly wonderful.  The flesh is so good and deliciously fruity, it reminds me of a mixture of fresh-cut pineapple, melon and guava.  One of our favorite fresh-eating tomatoes! Fruit are smoother than most large beefsteak types, and yields can be very high.  Introduced by Gleckler’s Seedsmen.

Hillbilly or Flame: 80-85 Days A huge, bi-color heirloom: brilliant yellow color with red marbling.  Very large with a rich, sweet flavor.  Beautiful when sliced.  An heirloom believed to be from West Virginia.

Lollipop: 70 days Delicious, light yellow translucent cherries.  The flavor of these is really good– both sweet and fruity.  Plants set good yields.  A real winner!

Orange Fleshed Purple Smudge: 80-90 days Stunning tomato is a vibrant, tangerine orange with shocking true purple splashed in various amounts over its upper half.  This is one of the few domestic tomatoes that have true purple pigment, although research is being done with wild purple tomatoes.  These have a mild taste that make them good for snacking.  Fruit weighing 4-10 ounces were produced in abundance and tended to turn more purple as the season progressed.  Some fruit may not be very purple, coloration varies.

Paul Robeson: 90 days This famous tomato has almost a cult following among seed collectors and tomato connoisseurs.  They simply cannot get enough of this variety’s amazing flavor that is so distinctive, sweet and smokey.  7-10 oz. fruit are a black-brick color.  Named in honor of the famous opera singer star of “King Solomon’s Mines,” 1937. This Russian heirloom was lovingly named in his honor.

Placero: A flavorful, small tomato from our friend Herb Culver.  He colected this tomato in Cuba from a man named Orlando at Mission Mundial.  This tomato also is said to have a very high beta-carotene content.  Tasty, red fruit grow on very productive plants.

Pink Brandywine: The most popular heirloom vegetable! A favorite of many gardeners; large fruit with superb flavor.  A great potato-leafed variety from 1885! Beautiful pink fruit up to 1 1/2 lbs. each!

Plum Lemon: 80 days Bright canary-yellow 3” fruit looks just like a fresh lemon.  … This variety was collected by Kent Whealy, of Seed Savers Exchange, from an elderly seedsman at the Bird Market in Moscow.  Delicious, sweet taste.

Purple Calabash: 85 days.  May be the most purple of all the “purple” tomatoes; a deep purple/burgundy and very colorful! The shape is also exciting, with the 3” fruit being very flat, ribbed and ruffled.  Flavor is intense, sweet and tart, with a lime or citrus taste.  A most uniquely flavored tomato! The plants give huge yields.  This tomato resembles tomatoes pictured in 16th century herbal diaries.

Riesentraube: 76-85 days This old German heirloom was offered in Philadephia by the mid-1800s.  The sweet red 1 oz. fruit grow in large clusters, and the name means “Giant Bunch of Grapes” in German.  It is probably the most popular small tomato with seed collectors, as many enjoy the rich, full tomato flavor that is missing in today’s cherry types.  Large plants produce massive yields.

Violet Jasper: When these little Oriental jewels ripen, your eyes will be stunned with color.  They have pretty violet-purple fruit with iridescent green streaks! Fruit weigh 1-3 oz., are smooth and have good tasting, dark purplish-red flesh.  This variety will also amaze you with its yield: It’s not only high, but incredibly high, being one of the most productive tomatoes we have grown.

Yellow Brandywine: 90 days Superbly rich and delicious tasting large fruit, the golden variety gives good yields and, in our opinion, the fruit are better tasting than pink brandywine.  Large potato-leaf plants are very sturdy and deep green.  This heirloom is delicious any way you eat it!

Yellow Pear: 78 days Very sweet, 1 1/2” yellow, pear-shaped fruit have a mild flavor, and are great for fresh eating or making tomato preserves.  Very productive plants are easy to grow.


For some tomato growing tips from serious experts, I recommend reading this great article from Love Apple Farm. 

This One Is Dangerous: Rhubarb Granita Cocktails

So I’m in the middle of a pretty intense obsession with rhubarb- I’ve made a ton of jam, rhubarb syrup, rhubarb mojitos, and most recently this rhubarb granita.Granitas are simply frozen syrups that you stir during the freezing process, making a texture something like a snow cone. ( The Los Angeles Times has an article here explaining the general process.) They’re almost are always a good idea- they’re sweet and cold, the perfect treat for a hot day.

This granita is superpowered, though.

It’s already amazing because it’s made of rhubarb…. but this granita also has vodka in it.  Throw some in a glass and top it with sprite or seltzer water, and you now have one of those deceptive cocktails that definitely doesn’t taste as strong as it really is.  Fizzy, sweet and tart, cold….  it’s the perfect cocktail for a sunny afternoon.  Whenever I put recipes up here for the whole internet to see, I like to taste them one last time to make sure I have the measurements right.  That means that right now (9:42 a.m.) I’m having to remind myself that drinking vodka cocktails before breakfast is never, ever a good idea.

oh, but what a breakfast it could be….

(no! step away!)

seriously though, these are addictive.  Serve it at your next party and all of your guests will love you.

Rhubarb Granita 

I got the idea for this recipe here, from A Crafty Lass’s recipe for Rhubarb Slush.  I didn’t really follow the recipe, so I’m not 100% sure, but I think her version is more like frozen rhubarb jello.  I omitted the gelling step, changed a couple ingredients, and figured a basic granita would be just as good.

Cook Time: oh, with time in the freezer included, about a day- but don’t let that scare you- it’s easy.

Makes: a lot- almost a gallon


  • 8 c. rhubarb, chopped into 1″ sections
  • 2 quarts of water
  • 2 c. sugar
  • 1/2 c. lemon juice
  • 1/2 c. strawberry jam
  • 2 c. vodka
  • for serving the cocktails: sprite, 7-up, ginger ale, seltzer…. anything fizzy will work

Step 1: Make the rhubarb syrup

Combine the rhubarb, water, sugar and lemon juice in a large pot and cook on high heat until the rhubarb is soft, about 20 minutes.  Strain the mixture through a colander, reserving the rhubarb syrup.  (Save the pulp- it still tastes good and you can put it in quick bread, mix it into yogurt, make fruit leather, etc.)

Combine the rhubarb syrup with the strawberry jam and the vodka.

Step 2: Make the granita

Pour the rhubarb-vodka mixture into a large, shallow dish.  Cover with saran wrap and place in the freezer.  (If you don’t have enough space in the freezer for a large dish, it really will work ok in a bowl too.  It just might take longer.)    Most granita recipes will tell you to stir the liquid every 30 minutes, but I didn’t do it nearly that often and it turned out fine.   The idea is that you don’t want to let it freeze solid.  I stirred mine with a fork every hour or two, then let it freeze overnight and gave it another stir in the morning.

Step 3: Cocktails

Top with seltzer water, sprite, ginger ale, whatever you like, and drink immediately.  The granita will last awhile (days? weeks? but who could let it sit in there that long without drinking it?) in the freezer, but the texture may change a little, becoming more frozen.  You can always let it thaw for awhile to soften it back up and it should be fine.