Tag Archives: gardening

Making Meals Mine

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Putting my signature on them. Using items I grew or made. Tonight’s dinner reflected that. All three elements included foods from my garden or my freezer.

We wedged dinner between football games and finishing a radio contest, so it was mostly leftovers, but not without my input. The joy of having a garden and of preserving foods lets me add my signature by placing at least one ingredient in each dish from my resources.

The salad. The microgreens from today’s visit to Olney. Topped with my last pineapple tomato from the garden.

I opened up the brown bag in the laundry room today and found a ripe tomato inside. Believe it or not, that bag ripened heirloom had more taste than many store bought tomatoes could ever have. The rest of the tomatoes went back into the bag. If they get close to ripe, there will be a green tomato pasta on the menu soon. I have oodles of pesto.

Speaking of pesto, it made its way onto the top of the focaccia, to add some flavor and even more depth to it. The pesto was made with African blue basil from my garden.

Then, the soup. Potato leek made the other day. Veggie broth as a base. The broth made with CSA veggies and put away in the freezer. The fresh garden touch. Chives from my window boxes that sit on my deck railing. With the freeze warning tonight, they may bite the dust, but they did brighten up the soup.

Sometimes it is the little things that make a meal. For me, it is the satisfaction of including foods from my garden into those basic leftover meals. So worth it.

hocofood@@@

On a Mission for MicroGreens …

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… and a turkey order for Thansgiving.

I wanted microgreens. Was sorry that Breezy Willow didn’t make yesterday’s Glenwood Market, as I know they generally have them. It is one of the items I buy from them often. That meant, if I wanted organic, I could hit Roots or go to Olney. Our House Farm sells organic veggies at the Olney market. Today was the last day of the Sunday morning farmer’s market and artisan fair. I got my greens fix and I’m happy.

With the rest of these goodies I will be making salad with dinner tonight. Check out my last heirloom home grown pineapple tomato, bag ripened in the laundry room. It, along with Our House Farm scallions, a hothouse cucumber from another Olney market stall, some sliced mushrooms and the last of the CSA radishes will be a big part of tonight’s dinner.

Dinner tonight will be salad, focaccia and the end of my potato leek soup that I made last week. The mushrooms in the picture were picked up at Boarman’s, where I stopped off to put in my Maple Lawn Farm turkey order. We always order our turkey at Boarman’s and pick it up the day before Thanksgiving. That way we also put in an order for sausage to make dressing, and this year I got some shrimp. You can put together an order and just arrive there and pay. We tried the craziness of getting onto Maple Lawn Farm, and this is way easier.

If you live anywhere in Howard County and want fresh turkey that can’t be beat, Maple Lawn is the place to get it. My turkey before and after, from last year.

my 2011 whole fresh turkey

oven roasted fresh turkey

Now, all I need to do is get going on making my sauerkraut. Hope we get cabbage from the CSA soon. My kraut usually needs at least a week to be the way I like it.

hocofood@@@

The First Fall Clean Up Day

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At least the first major clean up. We have been puttering around doing little odd jobs, but today it begins in earnest. I have been researching the long term effects of using pine needles to mulch areas of the plant beds in the back of the house. Today I wanted to gather pine needles to create a winter bed over the rhododendrons and the azaleas. This analysis that I found a while back is what prompted me to look into pine needle mulching in certain areas. We certainly have enough pine needles.

carpet of pine needles

The leaves are just starting to come down. Add to that, the grass under the shrubs and around the raspberry bushes needs its final cutting of the year. We use a clear bag method to collect green material, brown material, and pine needles. Then, using the county rake and take program to be matched to a neighbor we divide the bags to use in our compost piles. Getting that right mix of browns and greens. This is our second year doing rake and take. We get enough from our trees to keep many compost piles going. If you want a way to see your leaves put to good use, consider contacting rake and take.

As for the rest of my clean up I went into my neglected garden to start pulling out the tomato cages, and to bag the tomato plants to take deep into the woods to leave them. They do not get into the compost bins, as they can spread disease from year to year. For example, from late blight. I hadn’t been out there for two weeks, and surprise, there were dozens of green tomatoes all over the garden.

I think I will put these away in a paper bag and let them get close to ripening, then make one last batch of green tomato pasta with pesto.

Tonight dinner will be fairly simple. Although we had to resort to plan B. I had intended to pop a chicken in the crockpot to cook while we were working outside. They don’t make them like they used to. The crockpot gave up the ghost. Would not let me program the temperature and turn on.

As soon as you let up on the button, the lights went out. And, you could not advance it to the longer low cooking times. Thankfully, I never gave up my original crockpot from my first apartment thirty some years ago. You know, one of these antiques.

So, I loaded it up with half a chicken in tomato garlic sauce, over collard greens and onions. Let it go, and soon dinner will be ready. This chicken is falling off the bone, and I started it at 10 am, directly from the freezer. The best way to cook chicken.

Now I need to find a good programmable replacement crockpot as ours gets lots of work making soups, stews and chili. This old one is too small to do brisket, or turkey, which we like to make also. I also like the programmable options not found on my original. I am glad I kept it around though, to save the day today. Off to dinner and to watch Monday night football.

hocofood@@@

Eating Locally: International Week

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This week is an international themed week with my circle of Southern SOLE Food Challengers. I made a crock pot soup yesterday that will feed us for a few days. It is based on my favorite Caribbean style spicy black bean soup, but as usual, going off into Use Up the CSA direction.

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Here is the recipe that I used. Open two 15 ounce cans of organic black beans and put in crock pot with at least the equal amount of chunky tomato sauce. I used my homemade version from my garden tomatoes. I put them in right from the freezer. That is the base.

Here is where I deviate. I added all the CSA greens I had from a week ago. Kale, chard, curly endive and green leaf lettuce. This filled my crock pot to the rim, but it will cook way down. I added a splash of olive oil and a splash of balsamic. I grated three garlic cloves and a healthy amount of ginger into it.

I had an andouille sausage in the freezer from an earlier trip to the farmer’s market in Silver Spring. I cut it up into small pieces. Then, added a healthy dose of sriracha sauce. Jerk seasoning would work, as well. A large pinch of salt and some cayenne.

Let it cook on high for at least four hours. It will be served with dinner tonight, as I like my soups to age a day before I serve them. I will open a bottle of Linden Rosé’ but a good local beer will also work.

hocofood@@@

Winterizing …

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… And a potato overload. Today will see our first freeze warning so I was busy covering plants. Plus, harvesting rosemary to dry.

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I figured I could make some of the overload of potatoes as well.

Tonight there will be rosemary roasted potatoes on the menu.

I always have mixed feelings at the first freeze. Winter is coming, but that first freeze makes the leaves turn. The maple trees are always dramatic not long after we see freezing night temperatures. Add to that, it is the beginning of all the fall foliage events.

Back to covering my good plants. We will see how long they last.

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Savoring That Killer Dill

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Yep, the monster stealth cucumbers. Two of the last. I tried an experiment with them, and it seems to have worked. The one from July and another from August, both started out in the crock, but I moved them into their own large container with a fresh batch of dill pickling spices.

monster dill pickle

This one, found in August, was hard and white, so it really crisped up in the pickling spices. The other one, pictured in my July post about the garden, had higher moisture and developed differently. Lots of taste but no real crunch.

sliced open dill pickle

The rest of the little pickles were taken out of the crock a while back, and put into jars sealed with a hot water bath. They are in the fridge, three of them, to use in the next few months. I keep them in the fridge because they seem to remain crisp that way.

I bought two crocks this summer in Ohio at Zanesville Pottery. One for sauerkraut and one for pickles.

my bluebird crock looks like this

They are put away waiting for my first cabbage in the CSA, which according to the email that just arrived, will be today. Talk about timing. I need to unpack and set up the kraut crock, which is a two gallon crock. There will be posts in the near future to see how I make this year’s kraut. I want to do a few batches so I can bring homemade kraut to Thanksgiving dinner.

making sauerkraut

Now, I need to find recipes for the delicata squash and the daikons coming today. The CSA post with pictures will be up later today. Off to pick it up soon.

Work Outside Wednesday

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Turns out that today was one of those lovely days. Warm, sunny. Perfect day to plant garlic. Half of it went into flower pots on the deck. The upper pots had flowers. The two lower ones were mint, which will stay there since mint is a perennial (or weed, depending on your perspective).

container garlic

I planted 12 cloves in the pots, and then moved over to a south facing area in the flower beds. Since garlic will be done by early June, I can leave it there and put something else in the ground once the garlic is harvested.

Another 12 cloves here. With the potential for 24 head of garlic next spring, we will be set, including those lovely scapes that I use for pesto.

I noticed that we have killer puffball mushrooms on the lawn, and something is definitely chowing down on them. Don’t know if they are edible or not. Whatever is eating them keeps coming back, as every day they are chewed down. But then, we do have a fair number of turkey vultures wandering around. Maybe whatever ate the mushrooms is in our field.

puffball mushrooms

The marigolds won’t quit. There is one bush that keeps getting larger and pumping out more plants.

marigolds

The lavender is still awesome, as is the rosemary. The thyme continues to grow. I cross my fingers and let them get bigger, waiting for that perfect moment to harvest and dry.

Tomorrow is CSA day, but it also will be work day two this week, as we really need to tackle the power washing of our garage doors. They are getting quite a bit of wear, and they need a good fall cleaning.

At least while working outside we are graced with the explosion of yellow mums. It is interesting though, the orange ones that were also out front, seem to have disappeared. These are great, though.

Beaucoup Precipitation

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In other words. Lots of rain. Good soaking rain. The kind that pushes us towards a normal year where we don’t have to worry about the well going dry. I am a weather junkie. I love our local weather site, at RIMPO, here in Dayton. As I write, it is telling me we got 1.67 inches of rain today. My gardens love it. Particularly, the mums.

And. the herb gardens, which still have rosemary and thyme on steroids. I will be pushing the limit before harvesting the rosemary to hang and dry. I don’t want to harvest the thyme, as I do like it fresh, and creative wind barriers will keep it going even if we get a few frosts in the next two months. These perennials come back every spring, unless a blizzard buries them.

rosemary

English and silver thyme

The burning bushes have berries, and they are beginning to turn to that brilliant red.

burning bush

The marigolds are hanging in there. The sedum is also blooming out front.

The morning glories are giving up. They are putting out humongous amounts of seed pods, but the last blooms are fading fast. These plants are my best source to attract bees to the garden to pollinate my veggies. Even though they become a huge nuisance because they grow out of control, they do screen the garden and keep the honey bees and the bumblebees happy.

All in all, it was a fairly good summer in my gardens. The herbs went wild. The tomatoes did well, as did the cucumbers. I am about to plant 24 cloves of garlic this week, so next year I should get scapes, spring garlic and garlic to cure. This year I was too late and only got spring garlic. The cloves are ready to go in pots, and in the edge of the herb garden.

Here’s to rainy days, that nourish our gardens. And make our trees grow.

hocofood@@@

One of Those Perfect Mornings

You know what I mean. The air is crisp. You slept with the windows open. The A/C has been turned off. Here in West County, we have seen temperatures in the 50s at night. Today I threw open all the windows and have the screen door in the kitchen giving us cross breezes in the back of the house.

This is my favorite cooking weather. The kitchen stays cool. It is soup and crock pot stew time. Yesterday I processed the last of the green tomatoes found hiding in the garden. There were another dozen or so that escaped notice when I was there over the weekend. I froze slices of the larger ones. They will come out in the winter to see if I can make that pesto pasta with frozen tomatoes. Some will become fried green tomatoes as a side dish.

flash frozen green tomato slices

All of the little ones and those still left on the windowsill were put together to make tonight’s dinner. I am going to make the pesto and the green tomato sauce, but put it on a whole wheat pizza crust as a variation on the pasta dish I have made numerous times. Might as well get the most out of the green tomatoes.

This morning I did a “twofer” in the food processor. Pesto and ajvar. Just enough of each to use for dinner tonight. I am making the pizza using ajvar on one side and green tomato pesto on the other. Should be interesting. If it works out, I will post pictures. If it is a bust, well, at least I will talk about it.

The pesto.

Parsley and basil combined. Some pine nuts. Parmesan. Two roasted garlic cloves. Salt and white pepper. Olive oil to make it the right consistency. Absolutely no idea how much of any of it. This is where I have fun when I cook. Creating by taste.

The ajvar, that wonderful Serbian spread I discovered a while back.

Again, no measuring. I roasted all the baby eggplant from the CSA, and three small red peppers, the other day and put them away with two roasted garlic cloves in the fridge. This morning I put them in the processor after scraping out the pesto, added balsamic and some olive oil to process, then just to see what would happen, dropped in a small handful of pistachios. Wow, what an interesting kick the nuts added to the spread.

I had my coffee on the patio and listened to the birds, particularly the blue jays who are out harassing a hawk somewhere near here. Loving the changes of color in the meadow, and seeing the first leaves turning.

the meadow in the morning

hocofood@@@

Hello Fall, Farewell Summer

It was warm today, those last Indian Summer days are upon us. Still, the markets and my garden reflect the change of the season. Stone House bakery had apple dumplings at the Glenwood market today.

apple dumplings at the farmers market

I think it’s great they list love as an ingredient. I did buy one last gasp summer fruit today. A watermelon from TLV.

It will become a watermelon, mint and feta salad tomorrow, and the rest pureed to freeze for watermelon margaritas on the coldest day this winter. If it isn’t summer, we can still pretend.

I whacked down the last of the basil today. The monster basil plants that kept growing.

Some of these plants had stems that reminded me of serious shrubbery.

But the bees really loved the flowers as these plants went to seed.

I did some productive pruning and salvaged a small glass full of cuttings. I have two more ripe tomatoes, and some mozzarella. Definitely caprese salad material here. It may not look pretty but it tastes great.

I stopped at Gorman Farms yesterday after a trip to drop off our pickup. The passenger window gave up the ghost and refused to work. In the down position of course. Parsley and the last of the sun gold tomatoes looked wonderful. The parsley will become pesto with the last of the basil. The tomatoes. Those are candy. We eat them right out of the box.

parsley from Gorman farm stand

Loving that change in weather, with the change in fruits and veggies. My favorite time of year.

hocofood@@@