Today was one of those days when the sunshine and warmth seem extra special, perhaps because there was snow on the ground yesterday morning. For whatever reason, it made me want to skip yoga and get my hands in the dirt... And, so I did.
I 'installed' my second garden box, except for the grid. I also moved some of my compost pile in an attempt to re-route the deer through my yard. They've already broken one of my grids; so, I'm trying to figure out a way to keep the rest safe.
I felt some extra urgency for getting the boxes up and filled because there was a box waiting on my doorstop tonight: 150 strawberry plants. Why in the world do I always do that to myself? LOL. I actually think it won't be so bad planting them in the boxes. The 'soil' doesn't even require a shovel to dig; I can just move it around with my fingers. Still, 150 plants is a lot and I'll probably end up giving away at least a few of them.
Also, I know that I have some potatoes on the way. Not quite so many of them, but they still need to get into the ground relatively fast.
And, with all the veggies on my mind, it was exciting to read an article today about a weed that grows in my garden (and usually annoys the heck out of me), which is considered a vegetable in other countries. Purslane. I'm actually looking forward to it sprouting up and growing into something I can cook with.
But, beyond the joy of something new to try and taste, it seems really bizarre that we have so much here, that we consider something full of Omega 3's, that other peoples through the world grow and harvest, that is supposed to be rather tasty, to be a weed.
Tuesday, March 31, 2009
Sunday, March 22, 2009
A New Season
Officially, spring is here (and has been for a couple days). The last few weeks have been filled with building new garden bed boxes and grids, buying soil mixture ingredients and trying to figure out the best way to start vegetable seeds indoors.
First, the boxes. I'm experimenting with a new method of gardening this year: Square Foot Gardening. It's one of several intensive gardening techniques I found books about and looks like it may yield enough produce to make up for my lack of investing in a CSA this year. So far, I have one raised box, filled with the soil mixture suggested in the book, topped with a grid and ready for peas to be planted (probably later today).
I have high hopes for this experiment. I keep dreaming of a summer full of meals cooked with items picked right from the ground/vine/etc. It has taken a lot more money and work than I was expecting... But, as someone without a ton of woodworking experience, that may just be part of the learning curve. After realizing how long it took to 'install' that first box, I've changed my plan to build them as needed and give myself a little more time to figure out the best methods for everything.
Besides the peas, I do have several vegetables already started: broccoli, cauliflower, cabbage, kale, onions and leeks. Unfortunately, I had to get rid of the first batch of the cruciferous plants; they became so tall that they toppled over or became yellow and shriveled. It took me awhile to research the cause of leggy seedlings; I thought it was a over/under watering issue. It was caused by a lack of good light.
So, yesterday, I installed a light fixture, outfitted with a full spectrum fluorescent bulb, under a shelf and propped up my tray of seedlings. Now, I'm hoping for the best. I have another list of seeds to start next week and need to get the process down quick enough so that I have actual plants to put in the ground come the last frost.
Otherwise, my garlic plants are looking strong and healthy, about six inches tall already. I've been thinking about what to do with all the scapes in a couple months. I also ordered some potatoes for planting this year, which will be a first, and a ton of strawberry plants.
I feel like there is so much to be done over the next few weeks... Like yesterday, while pulling up grass where my box was going, I noticed an abundance of grubs. Not good! So, today, I'm hoping to find some good nematodes or something else organic that will lessen their numbers this year.
Luckily, the days are getting long, which makes it easier to do things at night. Still, somehow, I'm worried there might not be enough hours in the days between now and planting.
First, the boxes. I'm experimenting with a new method of gardening this year: Square Foot Gardening. It's one of several intensive gardening techniques I found books about and looks like it may yield enough produce to make up for my lack of investing in a CSA this year. So far, I have one raised box, filled with the soil mixture suggested in the book, topped with a grid and ready for peas to be planted (probably later today).
I have high hopes for this experiment. I keep dreaming of a summer full of meals cooked with items picked right from the ground/vine/etc. It has taken a lot more money and work than I was expecting... But, as someone without a ton of woodworking experience, that may just be part of the learning curve. After realizing how long it took to 'install' that first box, I've changed my plan to build them as needed and give myself a little more time to figure out the best methods for everything.
Besides the peas, I do have several vegetables already started: broccoli, cauliflower, cabbage, kale, onions and leeks. Unfortunately, I had to get rid of the first batch of the cruciferous plants; they became so tall that they toppled over or became yellow and shriveled. It took me awhile to research the cause of leggy seedlings; I thought it was a over/under watering issue. It was caused by a lack of good light.
So, yesterday, I installed a light fixture, outfitted with a full spectrum fluorescent bulb, under a shelf and propped up my tray of seedlings. Now, I'm hoping for the best. I have another list of seeds to start next week and need to get the process down quick enough so that I have actual plants to put in the ground come the last frost.
Otherwise, my garlic plants are looking strong and healthy, about six inches tall already. I've been thinking about what to do with all the scapes in a couple months. I also ordered some potatoes for planting this year, which will be a first, and a ton of strawberry plants.
I feel like there is so much to be done over the next few weeks... Like yesterday, while pulling up grass where my box was going, I noticed an abundance of grubs. Not good! So, today, I'm hoping to find some good nematodes or something else organic that will lessen their numbers this year.
Luckily, the days are getting long, which makes it easier to do things at night. Still, somehow, I'm worried there might not be enough hours in the days between now and planting.
Thursday, September 25, 2008
Summer is Over
I don't know how it happens, but the summer months always seem to fly by. Today, I saw pumpkins at the grocery store and felt a chill as I walked outside. I recently realized that most of my goals for the season haven't been fully accomplished... I have a limited number of weeks to get the garden prepped for winter (WINTER?!?).
Yesterday, I received a box of garlic bulbs for planting. This will be my first attempt growing garlic, so I'm not sure how it will go. Now, I just have to wait for the first frost before I can plop them into the ground and wait. That will be the same time I'm pulling up all the remaining tomato plants... The plants I started from seed, re-potted several times, staked, watched grow and then... watched the fruits disappear overnight as the deer traversed through my yard (or, maybe the wild turkey... I'll never know).
Tonight, I got another box, this one full of spices ordered from Seattle. I was inspired to cook something new with one of the ingredients: Black Lemon. Definitely an interesting find.
Tilapia w/ Potatoes
- wash and chop some potatoes, stick in a pot of water, boil till just about done
- bake tilapia (or other white fish) w/ a bit of EVOO
- in a pan, heat up some EVOO, throw in some diced onions, add some salt & pepper, once transparent, add some minced garlic, after another minute, sprinkle in some cumin and ground black lemon, after another minute, stir in a few diced plum tomatoes
- drain the potatoes and finish cooking with the onion/tomato mix, add some water if the mixture looks too dry
- put some of the potato mix on a plate and set a piece of the tilapia on top.
This meal was extremely easy and fast to make. I love the light lemon flavor mixed with the smoky cumin. As a note, I had a very hard time trying to grate the black lemon, I ended up grinding it with a mortar & pestle instead.
Yesterday, I received a box of garlic bulbs for planting. This will be my first attempt growing garlic, so I'm not sure how it will go. Now, I just have to wait for the first frost before I can plop them into the ground and wait. That will be the same time I'm pulling up all the remaining tomato plants... The plants I started from seed, re-potted several times, staked, watched grow and then... watched the fruits disappear overnight as the deer traversed through my yard (or, maybe the wild turkey... I'll never know).
Tonight, I got another box, this one full of spices ordered from Seattle. I was inspired to cook something new with one of the ingredients: Black Lemon. Definitely an interesting find.
Tilapia w/ Potatoes
- wash and chop some potatoes, stick in a pot of water, boil till just about done
- bake tilapia (or other white fish) w/ a bit of EVOO
- in a pan, heat up some EVOO, throw in some diced onions, add some salt & pepper, once transparent, add some minced garlic, after another minute, sprinkle in some cumin and ground black lemon, after another minute, stir in a few diced plum tomatoes
- drain the potatoes and finish cooking with the onion/tomato mix, add some water if the mixture looks too dry
- put some of the potato mix on a plate and set a piece of the tilapia on top.
This meal was extremely easy and fast to make. I love the light lemon flavor mixed with the smoky cumin. As a note, I had a very hard time trying to grate the black lemon, I ended up grinding it with a mortar & pestle instead.
Sunday, July 27, 2008
Homemade Pickles
Last night, I made my first batch of homemade dill pickles. It was so much easier than I thought it would be: thinly sliced some cucumbers, threw them in a zippie bag, covered with 6 T white vinegar w/ 4 t kosher salt (fully dissolved in the vinegar) and 1/2 c chopped fresh dill. Then, squished everything around to make sure the cukes were all covered. Easy peasy! (And, yummy!)
My squash plants are starting to create: spaghetti squash are definitely in the lead, but all the others have blossoms showing their potential is not far behind.
My tomatoes are almost ready to start picking from, and there is little better than a warm tomato picked right off the vine.
The only bad thing is that I managed to kill off two of my three tomatillo plants. The last survivor is planted in a 30 gallon storage container with twine holding it up and patching up the area where two branches snapped off. Next year, I will have to remember how big and heavy the plants get and plan a bit better. But, I'm still hoping for a few fruits before the season ends.
Later today, I'll be making some parsley potatoes... Later this week, red cabbage and fennel cooked with different flavors. Not sure how that will go, but time will tell. And, of course, zucchini cooked in all sorts of different ways.
Now, it's time for breakfast: honey wheat bread w/ honey peanut butter and homemade dill pickles (yes, a peanut butter and pickle sammie).
My squash plants are starting to create: spaghetti squash are definitely in the lead, but all the others have blossoms showing their potential is not far behind.
My tomatoes are almost ready to start picking from, and there is little better than a warm tomato picked right off the vine.
The only bad thing is that I managed to kill off two of my three tomatillo plants. The last survivor is planted in a 30 gallon storage container with twine holding it up and patching up the area where two branches snapped off. Next year, I will have to remember how big and heavy the plants get and plan a bit better. But, I'm still hoping for a few fruits before the season ends.
Later today, I'll be making some parsley potatoes... Later this week, red cabbage and fennel cooked with different flavors. Not sure how that will go, but time will tell. And, of course, zucchini cooked in all sorts of different ways.
Now, it's time for breakfast: honey wheat bread w/ honey peanut butter and homemade dill pickles (yes, a peanut butter and pickle sammie).
Wednesday, July 16, 2008
Preserving Summer
As the summer continues forward, I'm quickly realizing that there is no way I can eat everything that arrives in my crate week after week. Meal after meal filled with fresh produce still doesn't seem to use up everything. I've only been eating out once or twice a week... Still, leftover veggies taunt me come week end.
So, I'm trying to find ways to preserve everything in a way that I can enjoy later in the year. Last night, I blanched some green beans and froze them in a vacuum sealed bag. I've made batch after batch of pasta sauce, with all sorts of greens. I still have a lot of research to do in order to figure out the rest.
Earlier this week, I did make some great "throw everything from the fridge in there" kind of things. Both turned out pretty good:
Curried Veggie Soup
Heat a couple T of olive oil in a stock pot. Cook some diced onion, till translucent. Throw in some shallots or garlic if you have them on hand. Add a cup of lentils and toss to cover in the oil/onion mix. Stir in 3 cups of water and bring to a boil. Simmer for about 10 minutes. Add a 28 oz. can of diced tomatoes. Bring back to a boil. Add some diced potatoes. Add water if everything isn't covered. When the lentils and potatoes are tender, add some spinach, swiss chard or whatever greens you have. Season with a couple t curry powder (to reach whatever spiciness level you like), salt and pepper.
Veggie & Quinoa Salad
Cook 1 c of quinoa in 2 c water. Bring to room temperature. Mix 1/4 c fresh lemon juice, 1/4 c olive oil and a bit of salt. Add some sliced fennel bulb, chopped swiss chard stalks, diced cucumber, diced tomatoes, chopped parsley, mint, whatever else you think will taste good. Mix the dressing and veggies with the quinoa and cool in the fridge.
Tonight, I grilled a piece of salmon and some zucchini. It was the first time I tried out my new mesh grille pan. It was definitely easier than trying to keep the zucchini spears I usually cut from falling down between the slats on the grill. (It's from Williams-Sonoma, in case you want to check it out.) Tossed with a bit of olive oil and some Adobo seasoning, they were great.
So, I'm trying to find ways to preserve everything in a way that I can enjoy later in the year. Last night, I blanched some green beans and froze them in a vacuum sealed bag. I've made batch after batch of pasta sauce, with all sorts of greens. I still have a lot of research to do in order to figure out the rest.
Earlier this week, I did make some great "throw everything from the fridge in there" kind of things. Both turned out pretty good:
Curried Veggie Soup
Heat a couple T of olive oil in a stock pot. Cook some diced onion, till translucent. Throw in some shallots or garlic if you have them on hand. Add a cup of lentils and toss to cover in the oil/onion mix. Stir in 3 cups of water and bring to a boil. Simmer for about 10 minutes. Add a 28 oz. can of diced tomatoes. Bring back to a boil. Add some diced potatoes. Add water if everything isn't covered. When the lentils and potatoes are tender, add some spinach, swiss chard or whatever greens you have. Season with a couple t curry powder (to reach whatever spiciness level you like), salt and pepper.
Veggie & Quinoa Salad
Cook 1 c of quinoa in 2 c water. Bring to room temperature. Mix 1/4 c fresh lemon juice, 1/4 c olive oil and a bit of salt. Add some sliced fennel bulb, chopped swiss chard stalks, diced cucumber, diced tomatoes, chopped parsley, mint, whatever else you think will taste good. Mix the dressing and veggies with the quinoa and cool in the fridge.
Tonight, I grilled a piece of salmon and some zucchini. It was the first time I tried out my new mesh grille pan. It was definitely easier than trying to keep the zucchini spears I usually cut from falling down between the slats on the grill. (It's from Williams-Sonoma, in case you want to check it out.) Tossed with a bit of olive oil and some Adobo seasoning, they were great.
Tuesday, July 8, 2008
Eating Out
I am constantly amazed at how much people eat out these days. It is easy to notice the trend of young professionals eating the majority of their meals at restaurants or from take out places as many companies have added more 'everyday' value options to their menus. Friday's and Applebee's both have new campaigns emphasizing these items, ones that people can order every night of the week without guilt, financially or health-wise (maybe).
I often wonder why people live this way. Does it take that much more time to make breakfast, lunch, dinner? Is the convenience worth the loss of knowing what is going into our bodies? Is the lack of effort worth the additional financial cost?
Mind you, I love a great meal at a restaurant. A new taste or combination of flavors is something I treasure. It's something I've learned from; I've incorporated many ideas into my own cooking and tried to expand my own horizons by adding new spices and foods into my kitchen. Restaurants are a great way to eat with friends, celebrate an occasion or just take a break. But, I can NOT imagine eating out for every meal, the way many people I know tend to.
I realize that I am not like many people my age, I adore cooking. I think that chopping and mixing and tasting are calming. I love the experience of producing something delicious from basic ingredients. Many people don't bother to learn how to cook these days. I wonder if they see cooking as something intimidating that is complex and scary. I wonder 'if people realized how basic foods can taste so wonderful with so little effort, would they put more energy into feeding themselves and depend less on outside sources for their sustenance?'
I suppose there are some people who will never want to learn about cooking, but that doesn't keep me from sharing my passion for food with almost anyone I meet or talk to.
And, in that spirit, I'd like to share my modified recipe for Zucchini Bread. It's nearly fat free and wonderfully moist and yummy. Also, gluten-free all-purpose flour mixes can be substituted directly into the mix.
Nearly Fat-Free Zucchini Bread
Liberally oil a loaf pan.
Pre-heat oven to 350 degrees.
Mix together:
- 3 c flour
- 2 c sugar
- 1 t salt
- 1 1/2 t baking powder
- 1 t baking soda
- 3 t cinnamon
- 2 egg whites
- 1 c applesauce
- 1 mushed banana
- 2 c shredded zucchini
- 1 t vanilla
- 1 peeled, chopped apple (optional) I like Granny Smith the best
Pour into the loaf pan.
Bake for about 1 hour or till a knife/fork/toothpick comes out clean.
Also, a great tip for zucchini, especially when you have tons of it in the summer: shred the zucchini and measure out in amounts needed for your recipes. Then, freeze it. Thaw as needed and throw into your bread recipe. Fresh tasting zucchini bread all year round!
I often wonder why people live this way. Does it take that much more time to make breakfast, lunch, dinner? Is the convenience worth the loss of knowing what is going into our bodies? Is the lack of effort worth the additional financial cost?
Mind you, I love a great meal at a restaurant. A new taste or combination of flavors is something I treasure. It's something I've learned from; I've incorporated many ideas into my own cooking and tried to expand my own horizons by adding new spices and foods into my kitchen. Restaurants are a great way to eat with friends, celebrate an occasion or just take a break. But, I can NOT imagine eating out for every meal, the way many people I know tend to.
I realize that I am not like many people my age, I adore cooking. I think that chopping and mixing and tasting are calming. I love the experience of producing something delicious from basic ingredients. Many people don't bother to learn how to cook these days. I wonder if they see cooking as something intimidating that is complex and scary. I wonder 'if people realized how basic foods can taste so wonderful with so little effort, would they put more energy into feeding themselves and depend less on outside sources for their sustenance?'
I suppose there are some people who will never want to learn about cooking, but that doesn't keep me from sharing my passion for food with almost anyone I meet or talk to.
And, in that spirit, I'd like to share my modified recipe for Zucchini Bread. It's nearly fat free and wonderfully moist and yummy. Also, gluten-free all-purpose flour mixes can be substituted directly into the mix.
Nearly Fat-Free Zucchini Bread
Liberally oil a loaf pan.
Pre-heat oven to 350 degrees.
Mix together:
- 3 c flour
- 2 c sugar
- 1 t salt
- 1 1/2 t baking powder
- 1 t baking soda
- 3 t cinnamon
- 2 egg whites
- 1 c applesauce
- 1 mushed banana
- 2 c shredded zucchini
- 1 t vanilla
- 1 peeled, chopped apple (optional) I like Granny Smith the best
Pour into the loaf pan.
Bake for about 1 hour or till a knife/fork/toothpick comes out clean.
Also, a great tip for zucchini, especially when you have tons of it in the summer: shred the zucchini and measure out in amounts needed for your recipes. Then, freeze it. Thaw as needed and throw into your bread recipe. Fresh tasting zucchini bread all year round!
Tuesday, July 1, 2008
Today, I learned that I like beets... I never thought that I did. But, I boiled some fresh beets last night and put them on my lunch salad this afternoon. Not that I'd put them on my favorite veggie list, but I won't pick them off my salads in restaurants anymore.
I also made some pasta sauce with swiss chard and the tops from the beets. I saved the stalks from the chard for egg salad, since they are supposed to be a good replacement for celery. I've been trying to get as much out of my produce deliveries as I can, especially with groceries being so expensive these days.
I'm planning on making some zucchini bread later in this week. Plus, some more pesto for freezing... and, lots of salads, of course.
The amount of vegetables has been amazing this year, perhaps because of all the rain we've been getting here. I don't remember getting so much the last time I bought a share and it can be a bit overwhelming at times. Luckily, since everything is picked within a day of me getting it, the time it remains fresh is so much longer than the stuff from the grocery.
I also made some pasta sauce with swiss chard and the tops from the beets. I saved the stalks from the chard for egg salad, since they are supposed to be a good replacement for celery. I've been trying to get as much out of my produce deliveries as I can, especially with groceries being so expensive these days.
I'm planning on making some zucchini bread later in this week. Plus, some more pesto for freezing... and, lots of salads, of course.
The amount of vegetables has been amazing this year, perhaps because of all the rain we've been getting here. I don't remember getting so much the last time I bought a share and it can be a bit overwhelming at times. Luckily, since everything is picked within a day of me getting it, the time it remains fresh is so much longer than the stuff from the grocery.
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