RSS Feed

No Bones About It

Posted on

Bare Bones, that is. A local restaurant that hosted the blogging community and what seemed like a boatload of politicians from our county.

There were over 100 people at the popular “ribs” bar on Monday night. An opportunity to schmooze. Catch up with old friends. Meet people running in our next election in 2018.

Scott Ewart and Bill Woodcock hosted the event. They found sponsors that helped make the night special. A big thanks to Performance Tinting, who brought goodies to share, and who conducted a raffle of baskets with many of their auto-related products offered at their business. We use them to detail our cars. They did an amazing job on our pickup truck, getting those fabric seats beautiful and stain free. To support them, we bought a few raffle tickets, and then, surprise, we won the big basket. All sort of cute little items including some potential Christmas stocking stuffers.

Thanks to those who made the night out so special. And, I have to say, they still have some of the best BBQ ribs. We stopped visiting after an hour and sat down to indulge.

The Monday night special. A rack of spare ribs. Two sides. I picked their butter beans and corn fritters. Brought home half that rack, which became dinner the next night, along with my better half’s leftovers. Not a bad deal for $18.99.

Bare Bones also has their own beers. We enjoyed a pint while talking to some of the long time bloggers.

Eat In or Carry Out. Really good ribs. Trust me.

Rain or Shine

Posted on

No matter the weather. Harvest goes on. That includes those of us who volunteer weekly to harvest vegetables at our community garden. Perishables destined for the Howard County Food Bank.

We line up the wheelbarrows and get to work. 26-28 weeks total of harvests beginning in May and ending in late November. I am so thankful that we have a dedicated core of volunteers. It makes no difference if we get wet, or if we have to start really early to beat the heat.

I have learned much in this endeavor. What works. What doesn’t. What is best to grow. What won’t be used. It isn’t easy to cook healthy meals with limited resources but we try to grow items that lend themselves to simple preparations. No need for ovens, big pans, spices, etc. We know some of the recipients are living with a hot plate and maybe a microwave.

Greens are always welcome. Simple to prepare. Tomatoes are a treat for all of us. Nothing like juicy, ripe, sweet heirlooms, bursting with flavor. This week was one of our best for tomatoes, as we had three other gardeners away on vacation, and their tomato plants were overloaded with ripe fruit.

For the past month or so, we have had harvests of over 100 pounds weekly. We have these overproducing eggplants, which is a first for us. We have peppers that are full of blossoms and then are weighed down by the load of peppers, particularly our jalapenos. We also were very lucky with leeks, garlic, and of course, the tromboncino.

We have taken to calling them Italian squash, in order to get them accepted. They are the absolute best “zucchini-like” vegetable we grow. They get huge, but those long thin necks don’t contain seeds, which can be bitter. They slice and cook easily, and they also (for those of us with the utensils to do it) make wonderful fritters, breads, cakes, muffins, and more, when shredded. We have been getting dozens of these weekly, and they really do taste so much better than zucchini that have been left on the vine too long.

I get out a frying pan. Put in onion, pepper, tromboncini, cherry tomatoes. All in a splash of oil. Add salt. Pepper. Oregano. Cook until your house smells like spaghetti sauce. Serve over rice. Pasta. A “nuked” potato. It’s so good.

Now, where was I? I got off the subject, which is the garden. We are in the midst of planting for fall. The collards, kale, cabbage, carrots, beets, broccoli, and chard, all going in this month. We have 2000 square feet at the moment. 1000 square feet of the original food bank plot, plus 500 square feet being used where current gardeners had to take a year off for health reasons, plus 500 square feet where gardeners moved away during the season.

It means we may hit 2000 pounds this year. Which would be a record for us. Our highest total two years ago was 1700+ pounds.

Oh, and I forgot. Two of us put in a couple of butternut squash seedlings a while back. They went nuts and are advancing beyond the plots into the bench area. They are in an area of my plot that I didn’t use. There must be 20 of them ripening now.

They are another squash that goes a long way and is really easy to cook, once you manage to peel it. Can’t wait to have them ready to harvest.

Here’s to our volunteers, and here’s hoping the weather cooperates and gives us a good fall season, since summer has certainly been a good one for us.

 

 

 

A Blue Ribbon Day

Posted on

Persistent. That would be my efforts to do well with my vegetables at the county fair. I have learned quite a bit, over the years.

Finally, a ribbon for my heirlooms. Second place there. Almost to that elusive goal I set when I first submitted two Brandywine tomatoes. This time it was the lovely black cherry tomatoes grown from the plants I purchased at the farmer’s market, from Love Dove Farms.


But, the big news. THREE blue ribbons. Never have I been that successful. What have I learned? Consistency in size. Blemish free and classic shapes. Unique herbs like the bay leaf from my plant on the patio. Okra, which not many people grow, and I was lucky to have seven pods bright and shiny. The San Marzanos finally started pumping out pretty red tomatoes.


I didn’t expect to do this well. It makes it all worthwhile, weeding, watering, sweating during the warmest days.

Today we celebrated. Had a soft shell crab sandwich from the JB Seafood tent at the fair, followed by a relaxing visit to the beer garden. Manor Hill Farmhouse Ale.

We will be at the fair many more days this week. It’s one of my favorite weeks in the summer.

Almost August

Posted on

Summer is just rushing by. Really high heat. Really heavy rain. Humidity. All those endearing aspects of living here in the MidAtlantic.

August is here. Summer is halfway over. Thankfully. But, we have favorite activities staring us down. Like the county fair. I am working on my submissions for herbs, vegetable display, heirloom tomatoes and more. Daily visits to the garden to plead with the heirlooms to ripen in time.

My calendar has more days with activities than blank days.

CSA. Food bank harvest. Fair. CSA picnic. Howard County Conservancy activities, like the BioBlitz and the “Bugs, Bees and Daiquiris”.

Processing the garden. There are days when I harvest three pounds of cherry tomatoes and a couple more pounds of larger ones. Time to fire up the canning pots and get busy.

Add a few family commitments and we may be in event overload.

Will we see you at the fair? Or, maybe the happy hour with Mike Raupp and Paula Shrewsbury?

It’s the height of summer. Enjoy it!

Watermelon Gazpacho

Posted on

Really. Excellent. Gazpacho.

All because we had it at The Turn House last week, so I had to try my own.

My first visit there, and review.

It’s a locally owned, farm to table menu. They graciously told us what was in the gazpacho, so I came home and tried my version of it.

Recipe: 4 cups watermelon, two large tomatoes, peeled and seeded. Equal amounts of red wine vinegar and olive oil. I used a couple of ounces of them. Half a cucumber, peeled and seeded. Your choice of how much hot pepper and sweet pepper. Two garlic cloves, minced. Salt. Pepper.

Make it to your taste. Your liking. I just throw things in a blender, and adjust.

Perfect for Buy Local Week. What’s not to love around here? It’s watermelon, cantaloupe, tomato and corn season in Maryland. They star in most of our meals. After all, the tomatoes are winning.

Five pounds today. They are making me work hard to preserve them.

Like these. Tomatoes, onion, garlic, pepper, olive oil, salt, pepper, a splash of sugar. Roasted. To put in the freezer to make winter that much more tolerable.

Dinner tonight.

The gazpacho. Cornish hens with local basil and butter. A potato from my CSA. A very good Virginia Viognier.

Buy Local Challenge nailed.

The Buy Local Challenge

Posted on

Today is the kickoff day of the annual Maryland Buy Local Challenge. Simple. Pledge to eat at least one local item every day for nine days. It’s just 1/40th of the year. It should be so much more.

How about taking it up a notch. Pick nine items to buy locally for the entire year. At least buy most of those items, even if you don’t do 100%, a significant commitment to supporting local businesses is well worth it.

Things like these. Wine, beer, jams, ice cream, bread, meat, cheese, distilled spirits. Maybe fruit for as long as it’s available. Eggs. A Community Supported Agriculture share. Locally roasted coffee, or chocolate.

In other words, help the local small businesses who could use the support year round, and not just for nine days in July. If you eat out, make the small restaurants your favorites, and stop going to TGIF or Applebees.

Do you go to the farmer’s markets? Buy more from them. Go to the Breadery. Or Atwaters.

Head over to the Breezy Willow Country Store in Ellicott City, and see what they are selling. Go to The Rooster and Hen in Catonsville.

What other ideas do you have to put more money in our local economy?

It’s Tomato Time!

Posted on

Yes, it is.

The floodgates have opened. They are coming in by the dozen now. Including a new one in my medley.

Purple Bumble Bee. A hybrid. A large cherry tomato. The first ones were ripe this afternoon. They are incredibly sweet. Larger than others.

I have only gotten a couple large tomatoes so far. Many, many green ones on the vines. Waiting for that tsunami to begin.

In other items out there, the okra are ripening.

Purple okra. Should do well when paired with purple tomatoes, shouldn’t it?

Zucchini still producing strong.

There were two today. I came home and put it all together. Zucchini. Okra. Tomatoes. The lonely two asparagus spears I found. An onion.

Sautéed to serve with heritage pork chops, from Evermore Farm. You don’t get much fresher than two hours out of the garden.