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Green Lynx Spider (female?) It’s hard to take pictures when your hands are shaking. This might not look very impressive. But, consider this, that leggy green spider is eating a very large carpenter bee. On my scale, that makes this scary/beautiful spider huge. And, it’s safe to say, I won’t be using any of that oregano.
Traditionally, this recipe would include salt beef. The beef would be soaked and boiled twice before it would be added. But, I’ve substituted an equal amount of andouille sausage in its place. (Oxtail, stew beef, or smoked pig’s feet would be better substitutes. But, I didn’t have any on hand.) Jamaican Stew Peas 4 cups pigeon peas, red peas or kidney beans 1/4 cup flour 1 large onion, finely diced Optional: 1/2 – 1 Scotch Bonnet pepper, seeded and finely diced 1/4 lb andouille sausage, oxtails, smoked pig’s feet, or salt beef (soaked) Wash pigeon peas and place in a large dutch oven. Cover with water and bring to a gentle boil. Boil peas for 10 minutes. Turn off the heat and allow the beans to sit for 30 minutes. Drain and wash beans. Set aside. In a large sauce pan, make a blond roux with flour and butter. (Melt butter, then, stir flour into the melted butter. Stir over moderate heat until golden brown. Add 1-2 additional tablespoons of butter, if needed to create a smooth consistency.) Stir coconut milk and 3 cups of beef stock into the roux. Stir until smooth and the mixture begins to thicken. Then, pour this mixture over drained pigeon peas in large dutch oven. Add all remaining ingredients, except for the remaining beef stock. Add the remaining beef stock as it is needed. Simmer stew over low to moderate heat until peas are tender. (approximately 2-3 hours… the fresher your beans, the quicker they will become tender) Serve with coconut rice (or white rice) and lime wedges.
Three Black Krim Plants = Three Tomatoes One was claimed by the squirrels, the second (above) we picked early to save it from said squirrels, and the third is still on the vine. Will the last one survive? It’s a mystery.
After ripening for three days in the protected environment of my kitchen, it was ready to be eaten.
This deep red tomato (bordering on burgundy) was gorgeous and incredibly delicious. The flavor was unlike any tomato I’ve ever tasted. The flavor was super rich. It was a deep dark complex tomato flavor that defines the word savory. And, there was a hint of something almost smoky in it. Recipe? 1 perfectly ripe Black Krim Wash. Slice. Then, devour straight off of the plate… not even a dusting of salt or pepper is needed. Next year, we must plant more Black Krim and Brandywine. The flavor of both beat Mr Stripey… hands down. Incredible flavor.
…And, beach plum jam I could buy some. Nah, that’s too easy. I think I’ll try to devise a convoluted recipe. This is my current plan: I Wanna Be Beach Plum Jam 1-2 large bunches of tart grapes, halved & seeded This experiment will take place at some point this weekend. And, I can predict much tampering along the way. If this turns out to be a success, I’ll photograph my efforts. If I fail? Well, then, I guess it’s back to the drawing board. In the meanwhile, I’ll be buying a few jars from this lovely little shop…
The radishes are finally big enough to eat! We’ve seen cream, pink, red & white, deep red, and red with darker red stripes. But, they all taste the same… spicy. Not just a little bit spicy, oh no, they’re fire breathing, eye watering, mouth full of wasabi HOT. A result of the heat… maybe? So, what to do? The charm of Fear Factor radishes got old after eating a small handful. So, we decided to make sandwiches. Who needs jalapenos when you have crazy hot radishes? Grilled Chicken Sandwiches Ciabattas, grilled Lightly butter grilled ciabatta rolls. Then, assemble sandwich. Enjoy.
The devil dog loves radishes… who’da guessed?
Mr Stripey doesn’t like the heat. Last year we had over 20 huge tomatoes. This year? We’ve seen about 10 tomatoes on the same number of plants. And, several of those 10 weren’t pretty. So, it would be a crime not to showcase the handful of gorgeous tomatoes we were able to harvest. And, their beauty and taste shines in their simplest state.
Dressed Tomatoes vine ripened tomatoes fine sea salt, to taste Slice tomatoes into wedges or rounds. Place in a small bowl. Drizzle with your best olive oil and a small splash of vinegar. Plate and dress with basil and mint. Serve with salt and pepper on the side.
My beets are still growing. But, I did add two baby (golf ball sized) beets from my garden to the batch of large yellow beets I bought at the farmer’s market. Twice-cooked… well… three times if you count a quick saute with the shallots. The first time, I wrapped the beets in parchment, then a quick saute. Follow that up with another round in the oven for the final roast, this isn’t a quick dish. But, the end result was worth the effort. The concentrated sweetness of the beets was able to shine brightly.
Roasted Yellow Beets 3-4 yellow beets, well-washed & trimmed olive oil Carefully wash beets. Trim off the tops and bottoms. In a large dutch oven, place one layer of aluminum foil. Place one piece of parchment over the foil. Place beets in the center. Add a generous drizzle of olive oil, sprinkle with sea salt and a splash of tap water. Cover with one layer of parchment and top that with one layer of foil. Wrap edges tightly to make a sealed package. Place in 300 degree oven and roast until fork tender. Let cool. Peel beets and slice into rounds. Set aside. Preheat oven to 375 degrees. In the clean dutch oven, saute shallots in a generous splash of olive oil until light gold. Add a scant 1/3 cup of rice wine vinegar and deglaze pan. Add sliced beets and another drizzle of olive oil. Saute for a minute or two. Toss beets to coat in oil & vinegar. Sprinkle with pepper and salt. Place unlided dutch oven in the preheated oven and roast beets for approximately 30-45 minutes. Or, until beets are light gold around the edges and the shallots begin to caramelize. Serve beets hot out of the oven with grilled chicken, steak or salmon. Or, serve warm over a bed of baby greens to start a meal. Drizzle with olive oil and rice wine vinegar reduction from the pan.
Fig + Ginger + Sugar = Yum
This isn’t really a recipe. It’s a bit like recycled food. After two weeks of fig preserve, we wanted something new to accompany our morning toast. So, I took what was left over from my 5 cups of fig preserve, added more sugar, and a few handfuls of candied ginger… et voilà. Ginger Fig Jam, yummy. Ginger Fig Jam 2 cups fig preserve Combine all ingredients in a medium sauce pot. Bring to a gentle simmer and cook to a consistency that you desire. (Approximately 10-15 minutes)
Lemon Cucumbers
Baby Breakfast Radish
Peppermint & Chocolate Mint
More Tomatoes
Peppers, Oregano & Stripey Tomatoes Yes, there will be a salad tonight.
Enough Oregano Seeds to turn our backyard into a salad
And, more Mr Stripey But, sadly, they’re not as pretty as last year… bummer.
Baby Lemon Cukes & buds
Twin Kadota Figs and a Spare
And, one beautiful butterfly. One of my favorite benefits of the garden? (besides all of the fresh pesticide free fruit & veggies) We’ve seen almost a dozen different species of butterflies. The garden is a butterfly magnet.
In other news, my newly planted teeny tiny two foot tall black mission fig tree had it’s first fig! The other two black mission fig trees are growing nicely… but, no figs. The newly planted 4-5 foot kadota fig tree has lost a few leaves, but, the fruit is still hanging in there. The two-three dozen kadota figs should be ripening soon.
So, for dinner… Warm Tomato, Mozzarella, & Penne Salad 1 box of penne rigate (or mostaccioli), cooked and drained Parmigiano Reggiano, to coarsely grate over each portion Cook penne al dente. Drain. Immediately, pour penne into large serving bowl. Drizzle with olive oil and red wine vinegar. Add salt and pepper to taste. Toss and taste for proper seasoning. When properly seasoned add remaining ingredients and toss salad gently. Serve immediately with warm rustic bread. Bring the wedge of Parmigiano Reggiano to the table. Coarsely grate cheese over each plated portion. |
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