Posts tagged ‘Gardening’
While I love to fashion aspects of my life to old time methods and 1800 technology, I would not enjoy having to do those things on a daily basis, out of need.
I love to imagine that I could survive if need be, but the true test has yet to come.
That is why this years tomato crop has been mostly frozen. Canning my excess tomato crop is more efficient, considering if the power goes out I would loose my frozen vegetables, without the help of a generator.
I also have seen that in times of failing health, ( or perhaps a motorcycle accident)..People might not feel the energy to can vegetables is worth the effort. My 2009 excuse, and I’m sticking to it.
Frozen, Roasted, Tomatoes
Simply wash and cut tomatoes in uniform pieces and spread on a baking sheet. Top with a chopped onion and then spray well with an olive oil cooking spray. Sprinkle with plenty of kosher salt, dried basil, and dried orgegano ( fresh herbs burn ).
Place in a 350 degree oven for 1 hour. Stir and replace about 20 minutes or however long you feel will consume most juice without a burn. Cool well and bag for the freezer.
To use, just thaw & throw in soups or recipes calling for canned tomato,
or thaw and process in food processor, push through a wire strainer for tomato sauce.
I personally think there is nothing better in the world than taking and transforming garden vegetables from the dirt to the table.
I wanted to try something different with our radishes.
I found this radish salad that used some of our seasonal garden items. Spring onion, dill, and radish grace this salad. It makes a substitute for coleslaw.
I found this somewhere years ago on the net. Can’t remember where or I would give credit and I failed to note it. It had been adapted from Madhur Jaffreys World Vegetarian. I believe a dab of mustard might go well in there, although I haven’t tried to add it yet.
UKRAINIAN RADISH SALAD
2 c. thinly sliced radishes
2 scallions — cut into very fine
— (use both white &
1 clove garlic — finely minced
3 T. fresh dill — finely chopped
1 T. extra virgin olive oil
1/2 t. salt (be generous)
1/4 t. cayenne
1 c. lite sour cream
1/4 t. paprika
Adapted from Madhur Jaffreys World Vegetarian.
In a bowl, toss the radishes, scallions, garlic, dill, extra virgin olive oil, salt, and cayenne. Mix well and then add the sour cream and paprika. Mix well again. Chill at least three hours before serving to let the flavors marry. The final outcome makes a nice alternative to coleslaw.
(makes 3-4 side dish servings)
So glad that spring has sprung here!
We have been harvesting lettuce, chive, onion, mint, thyme, oregano, lemon balm, arugula and radish.
We planted new asparagus but it looks pretty pitiful the first year.
Imagine a 20 foot row of that! Ground needs working!
I so look forward to the growing season and hanging out at our old backyard fishing hole!
Fishing hole painting done with Photoscape! Cool free program!
Come back as the season progresses. We hope to have a lot more wonderful vegetables to show off.
I have the past two years taken to roasting green beans.
Here is how I do it.
Clean about 2 cups fresh green beans and place in a covered iron chicken fryer sprayed with olive oil spray. On top put one diced red sweet pepper along with one small onion diced and one minced clove garlic.
Salt well then spray well with cooking spray. Next add on top about 5 to 6 slices lemon.
Cover and bake at 350 for about 40 minutes. When they come out take off the lemon, stir well and sprinkle with grated parmesan cheese.
The green bean actually brown a bit on the bottoms and hubby and I like that. They may be cooked too long for some but we find they are perfect.
Something a bit different eating browned green beans.
Hubby grilled some pork chops and garden corn for our supper tonight.
There is nothing any better than corn grilled in butter
with a shake of salt and scatter of fresh parsley.
Nothing looks any prettier either.
1.Plant something – green beans, lettuce, dill
We have many eggplant but this is the biggest one right now.
Some dill is seeding along with coriander.
2. Harvest something – cabbage, zucchini, lots of herbs, lots of hot and sweet peppers, summer squash, onion, lettuce, arugula, carrot, green beans, green tomato, blackberries, cucumber, new potato.
3. Preserve something – frozen squash, zucchini, herbs and breadcrumbs. Frozen and canned blackberries. Zucchini Relish.
I love this relish but halve the recipe because that is all we can use in a season. I use it in my favorite cole slaw recipe, and on hot dogs.
Link to slaw- Cranberry Cole Slaw.
Make sure you use a 5% acidity vinegar!
The first time I made it, I started to use a cheap off brand and thought to check, while the recipe didn’t specify. That vinegar was only a watered down 4%!
I switched off to a 5% cider vinegar and that worked well.
10 cups zucchini chopped
4 cups chopped onion
3 bell pepper chopped
5 tablespoons kosher salt
4 1/2 cups sugar
2 1/2 cups white vinegar ( 5 % acidity!)
1 tablespoon dry mustard
1 teaspoon turmeric
2 tablespoons cornstarch
2 tablespoons celery seed
1 teaspoon nutmeg
1/2 teaspoon ground pepper
Place unpeeled chopped zucchini, chopped onion, chopped bell pepper and salt into a large pot. Cover with water and allow to sit overnight.
Drain water and rinse in cold water. Drain again.
Combine sugar, vinegar,mustard, turmeric, cornstarch, celery seed, nutmeg and ground pepper. Pour over zucchini mixture in pot and cook on low heat about 30 minutes.
Ladle mixture into sterilized pint jars and seal in a boiling water bath.
4. Prep something – new garden bed
5. Cook something – new! Roast Cauliflower and Green Beans with Dill.
Just take about 1/2 large head cauliflower and break up along with 2 handfuls fresh green beans. Throw it into a covered casserole ( I like to use my cast iron chicken fryer) sprayed with olive oil spray. Top that with a couple of tablespoons fresh dill weed and lemon slices. Salt, pepper and spray with more cooking spray then cover and roast in 375 for about 30 minutes.
To serve remove the lemon slices and grate some parmesan or asiago cheese on top. I can eat this for lunch by itself.
6. Manage your reserves- rotating canned goods
7. Work on local food systems – No
8. Manage waste- Still throwing on compost heap..
9. Learn something new – I have found a way to help rid my kitchen of garden gnats!
Anyone that brings garden veggies into the house has to know you sometimes carry in gnats too.
Just throw your compost waste in a bucket with a lid on the counter, but place the lid on the kitchen counter while filling. When you get ready to carry the waste to the compost heap slap that lid on top and hold down until you get outside. You would be surprise how many gnats you can transfer back out into the open