Tuesday, May 4, 2010
Saturday, July 18, 2009
I have a friend at work who is (American) Indian (she says to call her Indian , not Native American, so no need to worry about PC here). She told me that she stews up tomatoes, squash, and hot peppers into a dish called javacita (pronounced havasita). I'll see what I can come up with for that.
Last week, thanks to recipes from my friend, Chile, I made six half pints of lemon zucchini relish and a quart size jar of cucumber kimchi. I am addicted to the kimchi, so I'll be sure to make that again. A lot of cukes fit into a quart size jar (very thinly sliced, of course).
The cukes have powdery mildew disease (it attacks the plant, not the fruit, as far as I know), so I don't know how long it will be until they are wiped out. It's a problem moving up the East Coast. Squash bugs are also rampant this year, but I'm glad to be getting squash. Last year, I got very little squash. I planted by green beans late, so I managed to avoid a huge Japanese beetle infestation there. Still waiting for the corn. Some of the plants are over eight feet tall, and the ears are starting to form. Looking forward to silver queen fresh off the cob.
I need to not be lazy after work this week and start prepping a couple of beds for fall planting. Marathon training will be ramping up, and that will take a lot of time on the weekends. So, balance, balance, balance. That, and not squandering huge amounts of time on the internet. My FaceBook, um, habit, needs to slow down.
Happy weekend, all!
Wednesday, July 8, 2009
By the way, all the zukes I picked today came from four plants. Zucchini - plant one seed, eat forever. :)
Thursday, July 2, 2009
Moral of this story: Have a talk with your parents/children/SO now. Get your affairs in order before decline starts. Hubby and I are getting power of attorney for each other in order to be able to make decisions and get information from healthcare providers should an emergency come up now (while we're young). I have even discussed this with my own parents, who are significantly younger than hubby's folks. Believe me, you will avoid a lot of heartache. This has been a whirlwind period of education for all of us involved. And, we are also seeing it bring out the worst in some family members, but also the best in others.
Moving onto a happier note, I have passed the fifty pound mark in garden harvest! View the right side of the screen for a tally of each veggie. The actual total is higher, as my neighbor has free reign to pick what she wants (she buys many of the plant starts and we share the bounty). I'm not going to ask her to weigh anything, so I'll just count what I pick. Two of my round zucchini plants dropped dead, as in keeled over. I can't figure out why, but I did pull the dead plants and dropped in some more zuke seeds in their place, and they have sprouted already. The corn is taller than me now (over five feet tall), and I'm hoping to see it produce some ears within the next few weeks. There are a good number of green tomatoes on the plants, and these hot summer nights will have them ripening in abundance soon. One of my favorite things to see is my kitchen countertop covered with red tomatoes. Bring it on! Hubby has the camera at work, or I'd post some pics.
As for healthy living, that needs lots of work. With all the family drama over the past weeks, there has not been much meal planning or prep in my kitchen. Too much going out to eat, too much alcohol consumption, NO exercise (except the 12 oz. curl). I have the day off from work today, so I'll be spending a few hours in my favorite room of the house. I'm thinking about making most of the recipes in the June McDougall Newsletter. I'll be sure to take pics of whatever turns out good.
I have sheets and blankets, and three loads of laundry hanging outside; that will keep us in clean clothes for a while! I don't mind the hanging part, as I've mentioned before, but folding and putting everything away is borrrring. Hubby gets to do the stuff that hangs in the closet. He has more patience than I.
Friday, June 26, 2009
Hubby and I are taking a little roadtrip this weekend. In an effort to avoid spending good money on lousy food and get to our destination more quickly, we'll be eating while we drive. It's never a problem coming up with good vegan food to prepare, but a dessert seemed to be in order today. So, I made a quickbread. Today's choice was a blueberry semolina concoction, which turned out quite nicely, if I do say so myself. The recipe is a McDougall compliant creation. I adapted it from a recipe by Jan Tz, who has posted many of her quickbread recipes on the forum on the McDougall website.
Blueberry Semolina Quickbread
Preheat oven to 375 F. Grease an 8" square or round cake pan.
1 and 1/4 cup unsweetened ricemilk (or soymilk or water)
1 Tbsp. plus 1 tsp. white vinegar
Let stand while you mix the dry ingredients:
1 cup semolina flour
1 cup white wheat flour
4 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
1 to 1 1/2 cups blueberries
When the oven reaches temp., pour the soured soymilk into the dry ingredients. Add blueberries. Mix quickly, and don't overmix (mix just until the dry ingredients are incorporated - this will ensure your quickbread will rise nicely). Pour into the prepared pan. Bake for 25-30 minutes. When done, the top will be golden and a toothpick inserted in center will come out clean. Let stand to cool before trying to cut.
Saturday, June 20, 2009
I made a curried potato salad. It tastes great, and it's McDougally delicious. It's adapted to be lowfat and vegan and comes from the San Francisco Chronicle Website. The peas, onions, and hot pepper were all grown in the meadow. Fresh and local!
Curried Potato Salad with Peas
From former Chronicle staff writer Robin Davis, now food editor at the
1 pound unshelled fresh peas
Salt to taste
3 pounds small white creamer potatoes, quartered
1 cup unsweetened soy yogurt (I used Wildwood brand - nice and tangy)
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
3 tablespoons chopped mint leaves
Freshly ground pepper to taste
1 small red onion, chopped
Shell the peas; discard pods. Cook the peas in a small pot
of boiling salted water until tender; it will take from 10 to 30 minutes
depending on the maturity of the peas. Drain. Cool.
Steam the potatoes until just tender, about 15 minutes. Cool.
Whisk together the yogurt, vinegar, curry powder and cayenne. Stir in 2
tablespoons of the mint. Season with salt and pepper.
Combine the peas, potatoes and onion in a large bowl. Add the dressing and
toss to coat. Sprinkle with the remaining 1 tablespoon mint.
I also made wilted cucumber salad and grilled some round zucchini. Luckily, the zucchini finished cooking just as the propane tank ran out of gas. Now I just have to wait for my hubby to finish cutting the grass and we'll be eating some good lunch!
Tuesday, June 16, 2009
This photo is from seedfest.co.uk, as I need to charge my camera.
I picked a small bowlful of small, slightly larger than golfball size zukes, along with male blossoms. You can tell the blossoms are male if they are on a long stem. Female blossoms have a tiny baby squash-ette attached. Leave those until they are of harvesting size.
I simply prepared the veggie of the day by trimming off the ends and slicing the small orbs in half. Then, I steamed them until they were nice and tender. At the last minute or so, I added the squash blossoms, stamens removed and discarded, blossoms sliced into thin strips.
Bring on the parade!