Wednesday, September 30, 2009
Sunday, September 27, 2009
Saturday, September 26, 2009
I never realized that the different color pepper flakes you find in the jars actually can come from the same pepper. As you can see, some parts of the drying peppers have turned dark red and other parts light yellow. Almost time to crush them!
Friday, September 25, 2009
Thursday, September 24, 2009
Wednesday, September 23, 2009
I used the last of my tomatoes from the garden in this Italian Soup. Also from the garden, I threw in fennel and other herbs, carrots, onions, and loads of green peppers. Also added an acorn squash, zucchini and mushrooms to the mix. I will freeze some of the soup in smaller containers so we will have a reminder of the garden when the weather turns cooler. I am going to save the squash seeds for next year to share and plant.
Tuesday, September 22, 2009
I picked up a bargain cookbook today called, All In One and made the recipe called "Spring Stew". It called for a bouquet garni, so I made one with my very own herbs. Only the bay leaf was bought fresh from the store. The rest of the bouquet was rosemary, oregano, savory, thyme and sage. I wrapped it in cheesecloth and string. The stew was wonderful.
2 tbsp olive oil
4-8 baby onions, halved
2 celery stalks, cut into 1/4 in /5-mm slices
8 oz/225 g baby carrots, scrubbed and halved if large
10 1/2 oz /300 g new potatoes, scrubbed and halved or quartered if large
4-5 cups vegetable stock
3 cups canned cannellini beans drained and rinsed
1 fresh bouquet garni
2 tbsp light soy sauce
3 oz/ 85 g baby corn
1 cup frozen or shelled fresh fava beans
salt and pepper to taste
1/2 head of Savoy or spring cabbage about 8 oz of 225 g
1 1/2 tbsp cornstarch
2 tbsp cold water
2-3 oz/55-85 g Parmesan or sharp Cheddar cheese, grated to serve
Heat the oil in large, heavy-bottom pan with tight-fitting lid, and cook the onions, celery, carrots, and potatoes, stirring frequently for 5 minutes until softened. Add stock, drained beans, bouquet garni, and soy sauce, then bring to a boil. Reduce the heat and simmer covered for 12 minutes.
Add the baby corn and fava beans and season to taste with salt and pepper. Simmer for an additional 3 minutes.
Meanwhile, shred the leaves of the cabbage, add to the pan and simmer for 3-5 minutes until vegetables are tender.
Blend the cornstarch with water, stir in pan and cook for 4-6 minutes until is has thickened. Remove bouquet garni.
Serve with grated cheese in separate dish for sprinkling at the last minute over soup.
Monday, September 21, 2009
I want to try to save some seeds for next year's garden. It was pretty easy with this spaghetti squash. I enjoyed making these labels for future sharing. Maybe someone else has a better way of labeling? I wish I could just print on the envelopes I got, but this worked out pretty well.
Friday, September 18, 2009
I made a Spaghetti Squash dish for Rosh Hashanah. I forgot to take a picture of the dish before it was served and only got the tail end after the mim ate all the topping. It was good! I saved the seeds to plant and share next spring.
Tuesday, September 15, 2009
Monday, September 14, 2009
My neighbor, Mr. Hench gave me canning supplies. I loved making Pepper Jam using the supplies and my Chili Peppers. This jam is HOT!! I figure it will be good in Vegetarian Chili, on toasted bagels and cream cheese, my homemade salsas and on Western Omelets. I am not kidding when I tell you this is HOT!
Thursday, September 10, 2009
OK...I have learned my lesson. When you have the very beginning of blight? Pull out the entire plant and carefully bag it. The tomato plants were just too close to the bird house vines and now I think they too have blight. Let's all just acknowledge that to pull seemingly healthy plants is very hard to do. Maybe I need to avoid any plant from the Solanaceae family in my garden for a couple years. Since this includes potatoes, tomatoes, chili peppers, eggplants and petunias, it will be a challenge. I still wonder if I am correct that the bird house gourd vines have blight?