Monthly Archives: June 2013

I Need to Build an Ark!

Posted on June 10, 2013 by AnnieRie

Seriously. Before we all wash away out here. RIMPO weather, the definitive source of information about the weather in this neck of the woods, says 1.7″ of rain in the last 24 hours.

Precipitation
Today: 1.70in
Hi Rain Rate: 0.209in/hr at 8:18pm
Current Hour: 0.38in
Last 24 Hours: 1.70in
This Month: 4.86in
Year-to-Date: 19.45in
Official MTD Rainfall @ BWI: 3.11in
Official YTD Rainfall @ BWI: 16.97in

Yep, almost twenty inches of rain this year out here. Real rain.

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Oh, and those really cool underground drains. They work quite well.

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Pulling the rain away from the foundation and watering my trees out front. Here is the construction picture.

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I wonder if this qualifies for a credit from the county for stormwater management. After all, I need to get something back for the $165 I will be paying to the county. For all that water that never leaves my property, and all the water that ends up in my front yard from the county road. Maybe I should tax them? It will probably be July before it is safe to take the tractor down into the depressed area in our southwest corner. Where all the run off from the road and our shared driveways ends up.

Interesting times ahead in Howard County. I have the lowest fee in my area, since my neighbor owns the shared driveway. I don’t mind saving the Bay, but paying so others will fix their problems sort of rubs me the wrong way.

Yes, my fee of $165 is by far the lowest of all my neighbors. The worst. $1230, for a neighbor who bought 20 acres behind another farm. Want to know what your fee is?

Click here.

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Lazy Hazy Summer Sundays

Posted on June 9, 2013 by AnnieRie

I know we have twelve days until summer officially arrives, but today the temps were climbing a bit and it was a little humid. We headed out for a tradition.

Manassas Hamfest followed by lunch at a winery. The past three or four years we have done this. This year we headed off to Breaux after a morning at the show. The Manassas “ham” fest aka amateur radio flea market always makes me smile.

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After all, this is the place to get those replacement RCA electron tubes you need.

We then headed out to Breaux for a cellar club “pick up party”, where we get to see the new banquet hall and taste the cellar releases paired with food. Love the view from the new building.

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The older tasting rooms were at the bottom of the hill without this great view of the vineyards. They had live music today, and many people having lunch out listening to the music.

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The back half of the tented area is reserved for cellar club members. You can see in the picture above the haze over the mountains. Next week is Cajun fest out at the vineyards. With zydeco music, and even more space to spread out, the winery is gearing up for summer.

We brought our wines home, finished the grass cutting before it rains again, and had shrimp curry for dinner. That curry from Thai Spices, the new vendor at the Howard County markets. The matsamon curry.

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One of the “milder” curries they sell, this blend is packed with flavor. Yesterday we picked up a pound of steamed shrimp at Boarman’s. I peeled it and plopped it in the curry just before it was ready to serve. A little naan. A side salad. A riesling.

Great Sunday dinner.

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Spring is Still Springing

Posted on June 8, 2013 by AnnieRie

I don’t know about you, but I am really happy about this lovely spring weather. It is so much better for my plants, and it is just lovely outside today.

We grilled. I didn’t take pictures. I was too lazy. But, I did use these.

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I sent my husband down to Boarman’s to pick up a few crabcakes. He came back with much more. Like some shrimp to use with the curry tomorrow, and some box wine. I love having one stop shopping there. Pick up dinner. Match it with wine. Black Box Pinot Grigio.

I grilled the mushrooms stuffed with the crabcakes. Grilled some asparagus. Made a potato salad this morning using the TLV potatoes.

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Sat out on the patio. Enjoyed the mid seventies temps. Have all the windows open, and I am loving the springtime. I also transplanted my celosia today. Gardens are doing well with this weather. I could get used to this.

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All Scapes Aren’t Created Equal

Posted on June 7, 2013 by AnnieRie

So I learned today. The thinner tender scapes from my garden are nowhere near as intense as the ones we got in the CSA box. Now I understand why people who aren’t huge garlic lovers don’t care for scape pesto. It can almost knock you over with the intensity.

I did figure out how to tone it down a bit, after my first batch. I made sure I labeled them differently so when I pull the first batch out of the freezer I can add orange juice and a little lemon olive oil to tone it down.

My scapes:

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Thinner, shorter not as thick a green stem.

The CSA scapes:

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Some of these quite thick and two distinct shades of green. The first batch in the processor made from CSA scapes was peppery, intense, in your face garlic flavored.

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I could have doctored it up after I started tasting it, but decided to freeze the first batch and deal with it later. The second batch I added a bit of juice and used some of my St. Helena lemon olive oil. A little more cheese, and more pine nuts.

Lots of little containers to go in the fridge and freezer. This year I decided to do small batches. Just enough to put in the crock pot or to add to pasta for one meal.

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The recipe:
1 cup scapes
1/4 cup pine nuts or slivered almonds, toasted lightly
1/3 cup grated Parmesan
1/3-1/2 cup good Extra Virgin Olive Oil
Salt and white pepper, to taste
Squeeze of fresh lemon or orange juice (orange will sweeten it a bit)

Put the first three ingredients in a food processor. While running, add olive oil to get consistency desired. Stop processor. Taste. Add salt, pepper and squeeze of juice and pulse a few times.

I fill small containers. Add a thin film of oil on top. Close, label and freeze. Whatever I put directly into the fridge gets the layer of oil to keep it from oxidizing and turning dark.

I made two double batches from all the scapes I got in the CSA box and from Breezy Willow. My little scapes are going to be grilled, to be served with grilled asparagus (whenever it stops raining).

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Week Three in the Greens Fest

Posted on June 6, 2013 by AnnieRie

CSA Week Three. Greens dominant again, as this cool wet spring has been perfect weather for salad greens and cooking greens. This is what we got.

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This is what this morning’s email said we were getting.

FULL VEGETABLE SHARE
1 bunch asparagus – Lancaster Farmacy
1 red leaf lettuce – Chiques Roc Organics
1 bunch dinosaur kale – Peaceful Valley Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch garlic scapes – Outback Farm
1 bunch garlic scapes – Friends Road Organics
1 head frisee – Meadow Valley Organics
1 bunch red scallions – Windy Hollow Organics
1 fennel bulb – Autumn Blend Organics
1 pack portobello caps – Mother Earth Organics

60% VEGETABLE SHARE
1 bunch green kale – Eagle View Organics
1 bunch red pearl onions – Liberty Branch Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch rainbow chard – Meadow Valley Organics
1 pack portobello caps – Mother Earth Organics
1 bunch garlic scapes – Sweetaire Farm

I included what the 60% share got this week so people can see the difference in the shares. The 60% share is a very good value if you like a bit of veggies, or are single or a couple who eats out often.

There was a bonus in our full share. A bunch of young red onions. I swapped the cilantro, putiing it in the swap box and having another member give me her scapes. Later I realized she gave me both bunches, so I owe the site hosts some goodie from my kitchen to reconcile the swap box.

They get to keep the contents of the swap box, and get a free share for being the host site. A bit of work, a few headaches from messed up shares by people taking the wrong things, but being a host is a good deal. If you like that swap box full of veggies noone else wants.

The scapes!

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I ended up with 27 of them in the four bunches. Cut up and ready to become pesto, along with the ones from Breezy Willow farm store.

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I will measure them out by the cupful and make pesto with them. Using slivered almonds, Parmesan, olive oil, salt and pepper. Most will get frozen for the winter. A few small containers in the fridge to use on flatbreads and pastas.

I harvested mine today also. I got ten scapes. They will be grilled soon.

As for dinner tonight, I used up some of my older stuff. Made a huge salad to finish the salad greens. Larriland strawberries, cheese and Great Harvest croutons.

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Flatbreads. Two of them to slice. We will eat part of them and save the rest for lunch.

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The top one. Pesto and mozzarella. Fresh mozzarella bought at Breezy Willow Saturday. The lower one, herb roasted onions, Campari tomatoes, olives and scallion tops. Drizzled with olive oil. Baked at 400 degrees and finished under the broiler.

CSAs are wonderful sources of the freshest veggies around. Now, I just need to find room for the new lettuces.

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It’s All Love Dove’s Fault …

Posted on June 5, 2013 by AnnieRie

… or maybe TLVs, or Breezy Willow. Who knows? I just know I find something interesting at a market and then I get it from the CSA. Tomorrow the “anticipated” list on the Sandy Spring web site includes new potatoes, cilantro and garlic scapes (all of which I purchased in the past week).

I need to rearrange my schedule to hit the markets after I get my Thursday delivery.

TLV had a facebook notice about having new potatoes. There are no potatoes in our house at the moment and my husband expressed a wish for the little ones, steamed, then sprinkled with Parm, salt, pepper and butter.

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Baby reds. At the TLV stand at Miller library. I was there only to get potatoes, bread, curry and cheese. I already was lured into scapes at Breezy Willow last Saturday, as you can never have too many scapes.

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I really like this curry from Thai spices. Figured I would do chicken over the weekend, with curry sauce and whatever boatload of green things come tomorrow in the CSA box. This curry has the following in it:

coconut milk, potato, onion, ginger, garlic, lemongrass, bay leaves, turmeric, coriander, cumin, white pepper, cardamom, line juice and palm sugar.

Not things I normally keep on hand to make my own curry, and I like supporting the new business at the markets.

So, of course, cilantro at Love Dove is my downfall. It made me think — guacamole! Why, again, who knows? I buy cilantro, and then head off to Harris Teeter to get the few items I forgot last weekend, like limes, parchment paper, toilet paper.

I buy a few avocados to make the guacamole, and the limes to go with it.

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Big, ripe avocados. Perfect. Then, I spy another weakness.

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Meyer lemons. At the Turf Valley Harris Teeter. With all the lovely basil growing in my garden, it is certainly time for Meyer Lemon Basil Fizz (and this is all Michael Symon’s fault). It does have to be blamed on others. It’s not my fault I love to cook and entertain. Right?

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There will be Meyer Lemon Basil Fizz’s on the menu if it clears up and we have that cookout Saturday night. Simple to make. I don’t make mine as strong as his. One can San Pellegrino Aranciata and 4 oz. vodka for each two drinks. Juice of one large Meyer lemon muddled with half a dozen basil leaves and left to soak for at least 30 minutes to infuse. Mix it all with crushed ice. Two drinks. If you want it as strong as the original recipe, you have to double the vodka.

I picked up Aranciata at Costco to have around for just such discoveries.

But, it all comes back to that cilantro at the market. At least I resisted the scapes there today, because besides the Breezy Willow ones, I have twelve in the garden ready to harvest and tomorrow it looks like we are getting more.

There will be garlic scape pesto flatbread on the menu Saturday night too.

Love, love, love springtime! And, of course, the Howard County markets, farms and CSAs.

Planning any good cooking, grilling or cocktails with the local goodies?

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A Lovely Day in the Neighborhood

Posted on June 4, 2013 by AnnieRie

Springtime weather. Seventy five degrees. No humidity. Sunny. Blue skies.

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As we learned today at Dennis Lane’s Memorial service at Merriweather from his family, his favorite season.

Hundreds of friends, family, old college buddies, people from all over Howard County and beyond, came together. Our local area lost a huge promoter of living here. Someone whose motto was “I Live Here. I Work Here. I Love This Place.”

I saw so many old friends of ours. Friends who also knew Dennis. I ran into Claire and JK Lea on the way out. JK was an old neighbor, for I don’t know how many years he was a fixture in Columbia. Saw Tori Marriner. Mike and Nichole Hickey. Countless other friends and blogging compatriots who knew Dennis.

We shared the same barber (at least he and my husband did, Wayne only cut my hair when my regular stylist was on medical leave). For a while the same doctors. Knew many of the same people from the old days. Dennis came to Columbia seven years before me, and we both originally lived in Wilde Lake.

You found them in the collective community that came together to celebrate Dennis’ life.

People like Dennis have many gifts. He could write well, speak well, and related well to everyone. He loved what he did, who he met, and just was one of the county’s biggest cheerleaders.

There is a void here now. I feel for his family and closest friends. I knew him just a few years. He still made a huge impression.

Thank you to all his family and friends, who stood up and shared their memories. It was a lovely day in the neighborhood.

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The Garden Report

Posted on June 3, 2013 by AnnieRie

Yesterday I spoke about finally getting garlic scapes out behind the deck, where I planted organic heirloom garlic last October. I haven’t had the chance to talk about the rest of the plantings, and what I am seeing out there daily.

Like the cucumbers.

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There are blossoms on the marketmore slicing cucumbers. The pickling cukes are larger, but have no blossoms yet. This slow start to spring has set most of us back with seeing production in our gardens, but we are slowly getting there.

The garlic I put in containers didn’t do so well. Between the small critters constantly digging at it in the pots, and the temperature fluctuations, most of it died. I did get two stems of spring garlic, out of the twelve cloves planted. The twelve plants in the ground will give me scapes this week, and garlic in about three-four weeks. I will be curing garlic in the back room in the cellar. Cool, dark and dry. What garlic needs to dry out.

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You will notice in the background, the spirea is blooming finally. So are the kousas, and hurray! the bees are back.

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I hold my breath every spring, hoping I don’t lose my pollinators. I need those little “busy bees” to get veggies and fruit. Let’s just say Sunday was a good day as I saw dozens of little bees enjoying the flowers behind the house.

As for the herb garden, the thyme has come back thick as a carpet. So have the rosemary bushes. And, of course, the mint varieties.

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Thyme is such a great herb, so easy to grow. Snip some off and add to whatever you are making for dinner. It seems to go well with almost everything.

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Ruby chard. The second planting. In the planters by the back door. Interesting that the bunnies aren’t coming up here. They must have more than enough to eat down in the yard and meadow, so they don’t bother my herbs, greens and flowers.

Finally, all 48 tomato plants are surviving and thriving. Crossing my fingers. I haven’t lost any of them, even those that were puny and looked susceptible after the cold spell. I may truly be putting out a roadside stand to sell them if they all stay healthy.

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I leave the wildflower border to attract bees. The morning glories are just starting to come up, but the wild violets are getting thicker. It looks like this cool wet spring is good for my garden.

Let’s hope we keep up the good growing conditions. I am so ready for homemade tzatziki, fresh tomatoes and all those other treats of summer.

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And, We Have Scapes!

Posted on June 2, 2013 by AnnieRie

Finally!

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I knew if I bought some at Breezy Willow yesterday, I would come home and find mine finally forming. If you have never made garlic scape pesto, you have to try it. It is so simple, and so much a food that screams SPRINGTIME!!!

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Here’s some from last year. My recipe? For every ten scapes, you need: 1/2 cup slivered almonds or pine nuts, 3/4 cup good EVOO, 1/2 cup grated parmesan, salt and pepper to taste. The batch pictured above was made with 20 scapes, so double the recipe. Put all but the EVOO into the processor, cutting the scapes first into inch long pieces. Don’t use the flower. Use only the stems. Slowly pour the olive oil in while running the processor to get the consistency you want.

The extra went into this.

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I froze the cubes and had pesto all winter.

I have a dozen plants out back, and just bought 20 scapes from Breezy Willow. I will be making a triple batch, using some of the pesto with fresh asparagus and peas to make primavera pasta, and freezing the rest.

It also is absolutely awesome spread on naan and grilled.

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Rhubar-B-Q Sauce Revisited

Posted on June 1, 2013 by AnnieRie

I made rhubarb BBQ sauce yesterday, along with processing all those strawberries. I learned not to just link to a web page for a recipe, as some web pages go poof when you go looking for them.

I have used Jes’ recipe that I referenced in my CSA post, but this time I wanted to find something different, and I did.

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The rhubarb sauce simmering away. I used this recipe as a base but then went off on a tangent.

Here are my ingredients, instead of what is on the web site.

4 c. chopped rhubarb
2 tbsp. ketchup
1 tbsp. tomato paste
2 c. water
2 onions, chopped
1 tbsp. garlic powder
1/3 c. brown sugar
1/4 c. honey
3 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. Chipotle Tabasco sauce
1 pinch cayenne flakes

Cut the rhubarb and the onions. Add them and all the seasonings to a pan. Bring to a boil, then simmer for half an hour. Blend to the consistency you want. I love the texture and think the color is interesting. Pork and chicken both will do well with this sauce.

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I got three small jars of this size and one large jar from this batch. I did not process them. Three of them will go in the freezer and come out every time I run out of it. For summer, this is a great sauce.

Make sausages and kraut, and add this sauce over them on a bun. Instant cookout. The chipotle Tabasco brings a smokiness to the sauce, even if you don’t use a grill, it will feel like you did.

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