Ratatouille

For those of you, not in the know, ratatouille is actually the name of a French Provencal stew.  It's what you do when the zucchini, tomato and eggplants in your garden have decided it's time for a coup.  A take over!    Several years ago I had a VERY prolific tomato plant about the size of one of those "smart cars" you see around.  It virtually attacked and claimed a corner of my yard and even though it was attacked by the dreaded spiny looking tomato worm, the plant still provided pound after pound of huge juicy tomatoes.

Enter the heirloom black zucchini plant!  In my neck of the woods, high desert and usually dry, we don't plant most veggies in the ground until late May or early June.  Even then, weather can be fickle with bouts of dry, alternating with snow and quick freezes.  My zucchini plant struggled at first and while I went on a short vacation my dad watered and watched over my garden.  Now, I don't know what he said to these plants, but upon my return,  Magic!   He's always had a green thumb.  I began to grow zucchini in a big way, picking consistently two or 3 a day.  I also planted one Japanese eggplant which was almost nibbled to the ground by a resident rabbit.  Thanks for the trim!  Now, it thrives, too.

This ratatouille recipe is great when your garden is going gangbusters!  While I had measurements, you don't have to be so exact.  You're not baking a cake, it's a stew!  Ratatouille is even better the next day as the flavors blend.

2 cups, chopped peppers (I used an assortment of colors)

1 cup chopped yellow onion

3-4 small Japanese eggplant.  (no need to peel, chop into 1/2 inch pieces)

2 cups zucchini, chopped into 1/2 inch or bite size pieces

1 1/2 -2 cups chopped fresh tomatoes

3 cloves of garlic, chopped

1/2 c of diced canned organic tomatoes

1 bay leaf

1 tsp herbs de Provence

1/2 tsp thyme

a handful of chopped parsley (optional)

salt and pepper to taste

Once everything is chopped up this dish is easy.  I started with 2 Tbsp of olive oil to get the veggies cooking.  Add the peppers, onions, eggplant and zucchini, stirring until the onions begin to soften.  Add the tomatoes, garlic, canned tomatoes, bay leaf, herbs and thyme.  Cook for about 10 minutes on medium heat. 

Cover and reduce the heat to low.  Let it simmer for another 30 minutes or longer, checking to see if the liquid has evaporated.  You can add a bit (1/4 cup) of water or broth to keep them moist.  Salt and pepper to taste.  Make sure you let a spoonful cool,; the veggies are very hot at this point!

You can serve after letting it cool a bit or refrigerate for the next day.  I like to put a dollop of goat cheese on top...delicious!

How Does My Garden Grow?

Now that my vegetable garden has been planted it's time to sit back and watch it grow.  I wish it was that easy.  Usually, this is a full time job, watering, weeding, critter watching, double fencing  (booby trapping) almost every thing, but in a month or less I'll be feasting on recipes containing the following:

5 assorted squash, zucchini, etc.
2 butternut squash for the Fall.
4 tomato plants
Thai basil and Thai peppers
Lemon balm for seasoning and tea
Italian parsley
scallions (not having much luck with these)
arugula for salad and pizza
spinach (the first batch has finished, more to come in the Fall)
radishes (showing signs of rabbit interest)
mint, great for tea, ice cream, pasta salads and marinades
oregano  This comes back every year but I don't use much.
hops vines  A great ornamental fence covering vine.  Does anyone need it to make beer?
lavender   One of my favorites for just about anything
blackberries  This will need to be covered with netting...birds love these!
beets Newly planted.  I'll be making beet gnocchi soon!
Japanese eggplant  Trimmed by an eager rabbit...now double fenced.
cauliflower  A first for me.  One looks very promising if not found soon by Peter rabbit or Sam the squirrel!
chives  An old dependable for marinades and topping baked potatoes
Swiss chard  I don't think this will make it.
Lemon cucumber  These are especially good.
Lettuce  Last but not least an assortment of lettuce for salads....soooo fresh!

So, now you have it.  All I need are a few goats, chickens and a little man to take care of it all!

Look closely on both.  Rabbit birthing center in my main lavender bush. (above)
Unlucky rabbit trapped in tomato cage. (below)  Gardening is such a hoot!

The great thing about growing your own food is that you don't get the pesticides, etc.  I'll do this until I can no longer bend over!!

Arugula Walnut Pesto

Pesto is traditionally made with fresh basil and a bit of lemon to go along with the other ingredients.  Let's break the tradition and do something different!  Yes, I like to "shake it up" in the kitchen and use what's available at the moment.  The final harvest of arugula went into this creation.  Goodbye arugula....see you next year.  

What's so great about making your own pesto?  You can freeze it in small manageable containers and have Summer pesto on your pasta in the dead of Winter.   You can use it as a spread on sandwiches or put together an easy potato salad with a touch of pesto.

This recipe makes approximately 2 cups.  If you don't like arugula, substitute spinach, chard or basil. I happen to like the peppery notes arugula is known for.

Ingredients:

2 cups fresh arugula

2 Tablespoons chopped lemon verbena (You can use a Tbsp of lemon juice, instead.)

1/2 cup Parmesan or Roman, grated

1 clove garlic, rough chopped

1/2 cup walnuts

1/3 - 1/4 cup of  olive oil

salt to taste

Method:

Place the first five ingredients into a food processor with a blade attachment.  Pulse until well blended.  It will have a thick consistency.  Start to drizzle in the olive oil while pulsing until you reach the thickness that you want.  Salt to taste.  Add to your favorite pasta and enjoy!  Of course you can always buy a jar at the store, but, I promise it will not be the same.  Fresh is always best!  You can make a batch in less than 10 minutes so try it.

Lessons in Gardening and Culinary Herbs

In my recent post about the Margarita Shrimp Scampi, I listed one of the ingredients as lemon balm, which was wrong.  I used lemon verbena!  (I've changed the post).  I still get these two herbs mixed up, but no longer.  I did my research and I'm happy to say that if you made the scampi already with lemon balm you weren't too far off from the flavor.  Verbena and balm are similar in fragrance and flavor.  Verbena is not as hardy and thrives in climate zone 9 and I'm in zone 4-5.   Needless to say, my lemon verbena plant will be coming indoors for the Winter.  At least I'll give it a try.  Hopefully, it's compatible with "chewy the indoor cat".

After doing the research, I yearn, once again, for a place in the Mediterranean.  The lemon verbena plant is a perennial (comes back every year) and actually grows to almost 10 feet in those sun drenched areas!  I realize that's not too exciting for some of you, but it's enough to float my gondola!

So, how does my garden grow this season?  Not well!  On a positive note my cherry tomatoes were abundant, while my early girl tomatoes were a delicacy for the rabbits.  The quail didn't let a little fencing get in their way.  They joined right in to harvest what they could.  The arugula was plentiful as was the spinach.  The zucchini is slowly producing.  My mantra when it comes to the garden in these parts is, "There's always next year".

abundant cherry tomatoes

Quail...helping themselves

I learned quite a bit, as I do every year, unfortunately by trial and error.  My prized tomatillo with tons of blossoms was severely yanked from the ground after I read that I should have bought two or more for pollination.  A horticulturist, I'm not.  And the Japanese eggplants that showed some promise,   shriveled up and were shadowed by the giant early girl tomato plant.   The beets were eaten, not by humans, and the mint was lackluster!   I'll get this right!  I already have "BIG" plans for next year's garden lineup.

Ricotta stuffed zucchini blossoms

On the subject of food, I've had numerous salads with arugula and spinach, zucchini blossoms, stuffed with ricotta cheese or scrambled into eggs.  I even made a chocolate zucchini cake the other day.  So, while I may sound ungrateful for a not so good growing season,  I'm thankful that I had what mother nature tried her best to provide, sunny beautiful weather.   And besides, "I BUILT MY GARDEN" myself" and it gives me great pleasure to start something from seed, nurture and watch it grow to help feed my family.  Hope your harvest is bountiful!

Bounty from my Garden

Not yet!  One of my favorite movies is "Field of Dreams", not because Kevin Costner is in it, although it helps the storyline!  I love the message, "build it and they will come".  I equate that to planting my garden, especially here in Northern Nevada.  We've had several mini freezes since I planted.  And I'm sure we were quite a sight to our neighbors as we ran around the backyard covering tomato plants and seedlings, and carting potted ones into the garage for a night or two.  But, it's beginning to pay off.  My 8 tomato plants are thriving, finally!  "Plant it, and they will grow"!

I was a little ambitious this year.  I knew I wanted a bigger planting space than in the past.   My husband spent several weekends building the nicest raised garden beds!   To me, they are a thing of beauty.   Thanks, babe!   I appreciate all your hard work! 

So, the nurturing and waiting begins.  There is nothing better than to go out and snip some herbs, thin the lettuce or arugula and pop it in my mouth!  Weird, I know...    A great crop of spinach has yielded quite a few salads!  On a sour note the swiss chard was "pulled" from the lineup and replanted with Japanese eggplant.  Evidently, the seeds were bad or something ate them while I was sleeping.  Something with two long ears and a cottontail?
(see above)

Oh well, soon there will be plenty for all of us, including friends, family and freezer.   I'm already planning recipes with the future bounty!  Here's a few pictures of the process so far.

The beginning!

Two beds - week 2   Then there was three.

The second of three snow storms!

And a side order of fingerling potatoes

Blueberry Raspberry Cinnamon Cake

A few years ago I wanted to try my hand at berry growing.  I went to the local home/gardening store and picked up a small black raspberry bush and half jokingly planted it in a sunny corner of my yard.  The first year the yield was not too good.  Then, it became "established" and started to thrive.  After learning the ins and outs of proper pruning, I can depend on a nice crop of berries. 

Last year they all seemed to ripen at the same time, right around the time my kitchen was being remodeled.  I quickly packaged and froze a few batches to put into recipes later on.  That "later on" arrived this last week when I made this berry cake laced with cinnamon. 

The only thing I would change on this would be to remove the annoying seeds by mashing and pressing the berries through a sieve first.  Can't wait to try that with this year's crop!  If you can't handle the seeds, just use all blueberries!

Ingredients

2 eggs

1 cup sugar

1/2 cup milk

1/8 tsp salt

1 1/2 cup flour (I used cake flour)

1 Tbsp cinnamon

1 cup blueberries, fresh or frozen

1 cup black or red raspberries, fresh or frozen

a sprinkle of baker's sugar (for topping)

1 Tbsp chopped pecans, optional for topping

a few "dots" of butter

Butter and flour a 9 inch round pan.  Heat oven to 350 degrees.  In a bowl blend the eggs, sugar, milk and salt.  Add the flour, cinnamon and fold in most of the berries.  Save some for topping.  Pour into the pan, add the extra berries, dot with butter and sprinkle with sugar and a little more cinnamon if you want.  Bake for about 55 minutes, until done.  Cool and serve.  Great snacking or brunch cake!

"Personal Pan" Mini Garden Frittata

For lunch the other day I was craving veggies from the garden.  My beets are growing nicely and now that a proper wire fence to keep the critters out has been installed, I've been able to salvage a few zucchini blossoms before the rabbits and squirrels get them!  These are great in scrambled eggs, (blossoms and beet tops, not rabbits and squirrels!) and also excellent in frittatas.

While trying to be a little health conscious, I used egg whites, only.  I realize making a frittata is not rocket science, however, have you ever tried to make one on a hotplate in your garage.  I thought not! 

Place a tablespoon of butter into a nonstick frying pan and melt on medium heat.  Add what ever you want in your frittata.  My choice was a few cut up zucchini flowers (or thinly sliced zucchini) and cut up beet tops.  (Spinach would be a good substitute if you don't have beet tops or leaves hanging around.)  Cook these until barely limp.  Add egg whites  (about 1/4-1/2 cup) or the whole egg (2), slightly beaten.  Continue to cook until egg sets and is dry around the edges.  At this point, I added some buffalo mozzarella medallions (2 cut up).  Now you'll need to flip this over to cook on the other side.  This should be easy if you used a non stick pan!  If you didn't, so sorry...  It will still taste great!

Other remodel meals we've had during the first week were chili dogs last night. 

Gourmet Delight!

 Then my dad and mom brought over the best homemade clam chowder, the night before.  What a blessing that was!

The Best Clam Chowder!

So as the week comes to an end, here's a look at some progress:



Passed the electric and gas inspection!  (Thanks to the furry "inspector in training)



Not much difference, but I'll keep you posted.

Mojitos in the Flowered Mist

In my book, you should always take the time to smell the flowers and relax with a mojito!  First you have to have flowers to smell.  Our backyard has not always been a colorful or a  welcome sanctuary for birds, rabbits, butterflies, hummingbirds. (It's declared a no squirrel zone!)  When we built our house we were more focused on furnishings for the inside and  landscaping the massive front yard.  The backyard consisted of a wooden deck, a strip of grass, an atrocious looking propane tank,  alot of mud, dirt and a scattering of daffodils, tulips and iris.  And two very large dogs, at the time! 

The dogs dug holes in the dirt and grass, did their "deed" on the irises.  When the dogs were napping, the resident squirrel family would dig up all the tulips and have a hearty feast.  Shame on me for even buying the tulips in the first place.

Through trial and error and some luck along the way I can finally meander around my backyard and love what I see.  From the first sign of life, crocus in late March to now, the parade of perennials,  I've planted over the years, show me they have grown and know exactly what to do and when. They are extremely loyal in showing up year after year.  Some, like my purple salvia and poppies are very rebellious in nature....my teenagers, if you will.  They scatter themselves where ever they feel fit.  My shy demure roses always need a little prodding and nurturing.  The irises just need cooperation from the fickle May/June snow and the mint shows up and flourishes from "sticks in the ground". 

Cool green mint from sticks in the ground.

I was warned that if you don't contain the mint, it will spread and you'll have it everywhere. I don't think I'll need a machete to work in my garden, in my lifetime.  After all, this is the high desert and growing is not easy!  I welcome that mint problem!  Some day when I'm older and grayer,  I'd like to walk my yard and step on mint beneath my feet and brush up against the lavender bushes that are beginning to spread, also.  I'll be careful not to crush too much of the mint because I'll need a few sprigs now and then for mint juleps and mojitos!

Mojitos for 2

2 - 3 oz dark rum

2 limes, cut into small wedges

24 mint leaves

6 Tbsp sugar

crushed ice

1 can ginger ale or club soda

Take 2 tall glasses and add the cut up lime and mint leaves.  Muddle (or crush alot).  Add the sugar and continue to muddle, then add the rum, ice and ginger ale to the brim.  Garnish with mint.  Super refreshing, but you'll want more than one!  Enjoy and don't forget to smell the flowers!

My First Summer Salad

This last week I had my first Summer salad with fixings from my garden!  The butter lettuce has been flourishing along with the spinach and radishes.  I'm loving the taste of fresh picked veggies!  There is nothing like it!  Even going to the farmer's market doesn't compare when you can walk right out the door and start gathering.

My hops vine reaching for the sun - Beer anyone?

The night before,  I made my maple glazed salmon in foil packets on our new grill.  I had leftover chunks of salmon  so into the salad it went with a drizzle of FF honey mustard and a sprinkle of goat cheese.  All my favorites!

Simple salmon and butter lettuce salad

The next night I sauteed the "first pick" of the swiss chard in olive oil and garlic.  Yum!   I've been making use of the fresh parsley and lemon verbena before a hungry rabbit demolishes it.  The war of the garden has begun with all the critters so most of my garden is extremely "raised" or double fenced!

Resting and digesting after a meal of parsley and lemon verbena

  Hopefully, this year the harvest will be plentiful, enough for all.  I'll keep you posted.

More Garden Adventures

Who will win the war of the rabbits this year?  As I sat in the family room yesterday enjoying my first cup of coffee, I watched my backyard come alive with nature at its best (or worst?)  It seems one of the many rabbits that hop around and  forage my yard has been teaching itself to jump onto a patio chair.  I find this amusing because it's my cat chair where she lounges in the early morning sun.  Maybe the rabbit's been watching  from afar as the cat jumps on and off her perch!   After several attempts it finally succeeded, only to jump down and do it again, over and over until he was secure in his new found ability.

Moving on to the mother lode

This morning, he was back again, bright and early ready to practice.  After repeated jumps he moved onto a more challenging course.  Rabbit Olympics!   Using the chair he jumped onto the table where I have some lettuce, arugula and flowers.  Looks like he found the mother lode! 

He calls in the troops!

So, today as I plant more tomatoes, jalapenos, acorn squash, etc, I can hardly wait to see who else this cute little rabbit invites over for brunch!  It's time to buy more fencing, or perhaps a dog to scare him off!

With all the snow and cold weather this Spring, I was curious as to how the growing season is shaping up.  The following pictures were taken on the same day in 2009 and this year (June 7th).  What a huge difference.

June 7, 2011

June 7, 2009

Enjoy the day!  It may reach 80 degrees!  So much for Spring, on to Summer!

May Pasta of the Month - Spring Green Bean Penne

I'm taking a bit of a "Spring Break" from the chocolate recipes.  I hope you don't mind..    Woman don't live by chocolate alone,......or do they?  Today will be a monthly pasta post!  

Over the weekend we started the major yard cleanup.  We have over an acre and thankfully not all of it is landscaped.  Living in the high desert region near the Sierra mountain range we have plenty of sage brush, bitter brush, and before this weekend, more than enough weeds!  Why don't my flowers grow as fast as these weeds?

Yellow yarrow with purple salvia



A field of daisies transplanted from over 20 years ago!



I also divided  and replanted some yarrow,  Shasta daisies,  planted spinach,  lettuce and more potatoes. 

All this farmer work made me hungry for a simple Spring pasta with fresh green beans.   The simpler, the better because I was fading fast!

Ingredients:

1/2 lb. penne

1/4 c olive oil

1 1/2 - 2 cups french cut green beans (3 inches in length)

2 cloves garlic, minced

2 ladles of pasta water

2 basil leaves, chopped

Parmesan cheese for garnish (optional)

red pepper flakes for garnish and heat  (optional)

In a large pot, boil some salted water for the pasta.  Add pasta and cook for about 11 minutes, reserving at least 2 ladles of the water.  Drain the pasta.

Meanwhile, in a large skillet place olive oil on medium high heat, add the green beans and toss to coat evenly.  Add the garlic, stir and continue to cook on a simmering heat. (reduced)  Add the drained pasta and basil and mix thoroughly on low heat, then add the pasta water and stir again.  Garnish with cheese and you have a ridiculously simple and quick meal!  Enjoy!

A Father's Harvest

I'm so fortunate to have my parents living so close by for many reasons. Although I don't see them enough I always try to visit them at least twice a week. They are an active 80+ couple who enjoy their home and garden. Just recently they put in a rock wall by themselves! What?! It's pretty hard to keep them down.

My mom tends to her flowers and still mows the back lawn. My dad enjoys feeding his flock of ducks and reaping the harvest from his garden. Growing up we always had some sort of vegetable garden. I guess that's where I get my love of gardening although it's not so easy in my neck of the woods. "Ol Rocky Sage Critterville" My parents came up yesterday with some great Italian peppers, eggplant and bell peppers from their garden so naturally dinner would evolve around this bounty.

Still keeping with the "slim down" regiment I quickly made some basmati rice and served the medley of veggies over the top. I just sauteed some cut up onion, Italian peppers, roasted red peppers, mushrooms and garlic together with herbs de Provence. And dinner was served in less than 30 minutes!

DeMarzo Spa Retreat & Learning Center

Our yard is now a grand spa for animals! While out watering this morning I came across a lizard nibbling on my cherry tomatoes! I always thought that they were good for the garden because they ate all the bugs. So, either this one is not too bright or very, very smart. That's what made me think that I missed the class held earlier this Spring called "How to eat Wendy's garden, 101". I have all the classmates living in my yard and this was their curriculum.

1. No need for waiting on the harvest, just eat, eat eat.

2. Red does not mean stop. It is favorable to eat those red tomatoes.

3. Chewing the snow peas are fun and delicious.

4. Don't let the sunflowers get too tall. You will not be able to reach them so start with the roots. They are tastier anyway.

5. Rabbits have seniority so let them eat flowers.

6. If you see Wendy approaching, don't worry, you can run faster.

7. If she has a gun, beware, the gun does not shoot straight.

8. Look out for the gray cat. She has a harness on so walk within 10 feet of her. Teasing is fun for you and frustrating for the kitty.

9. After she waters you can go have that spa treatment under the dewy branches. Feels so refreshing.

10. Last, but not least, in order to graduate you must eat twice your weight in produce or you will be banished from "Wendy's garden of Eden" forever!

Tomorrow, I'll feature Greek style pasta, hopefully with tomatoes!

My Garden Thief

Okay, there will be no green bean recipes! Could it be that this lovely creature feasted on them while I was asleep?

One of my early morning routines is to stroll through my garden and take stock of its bounty. But, sometimes, before I'm able to make it out there I have my "little helpers" surveying the grounds for me. Did you know that most flowers and plants are edible? To squirrels and rabbits they are! They are even crafty enough to tunnel under the fencing surrounding my green beans, sunflower, chives and parsley. It's amazing how they know exactly when the plants are ripe and ready for the picking.

I know for a fact that they must have hacked my computer because they knew when we left for a few days. I stopped my mail delivery via online so I'm sure they were privy to that information. Chip and Dale's descendants were probably waving to us as we drove away and scurried over to my sugar snap peas that were thriving and gobbled them up!

I guess I can't blame them. Fresh veggies are the best! Luckily I'll still have my tomatoes and zucchini! Or they haven't acquired the taste for them yet!