Showing posts with label cucumbers. Show all posts
Showing posts with label cucumbers. Show all posts
Thursday, November 18, 2010
Saturday, October 16, 2010
Daily Harvest and Daily Dinner
This is an unflattering photo of last night's dinner, which was inspired by today's harvest, and was amazing.
Jonathan made meatballs with the last of the bartered venison, which he served over wild rice, and this was all made so that we could better enjoy green tomato chutney. Really I could just eat green tomato chutney straight. And we are still getting cucumbers, although they are definatley winding down. Tahini dressing with preserved lemons.
Here is today's harvest. These are the green tomatoes that inspired Jonathan to make chutney.
We have been letting all of the green beans that aren't Noreasters dry to shelling beans, and yesterday, right before the rain started, Jonathan harvested them all. We have about 4 pounds in the shells.
Growing drying and shelling beans is a lovely activity and it always makes me think about how can it be possible that dry beans are one of the cheapest foods you can buy? How is this done?
Last spring we planted so many Noreasters. I can never normally get enough of them. We staggered out plantings so that we could have them through out the late summer into the fall. I tended them all summer with feelings of anticipation. I imagined canning dilly beans with friends, eating them every night, steamed, sauteed, in eggs in the morning. Then just as they were ripening I got pregnant. The first time Jonathan cooked them I realized something was wrong, but tried to be polite. But the initial distaste turned into full on revulsion. The smell, the taste, and now the sight of them make me so nausous. I waited so long for this season, and now this!
Jonathan has been trying to harvest them and blanche them and freeze them when I'm out of the house. Yesterday he did it while I was gone, poured out the blanching water, washed the pot, opened the windows, turned on the fan and had all of the beans in the freezer by the time I came home. The second thing out of my mouth upon entering that house was "what is that terrible smell?"
Hopefully in a couple of months we can enjoy them out of the freezer and the jars... I'm told this doesn't last forever.
Saturday, October 9, 2010
Daily Dinner
Creamy squash soup with sage, homemade bread, arugula + lettuce salad with pears and pomagranite, collards with venison shot by Bob. Fall!
Saturday, October 2, 2010
Thursday, September 30, 2010
Thursday, September 16, 2010
Saturday, September 4, 2010
Daily Canning
Pickle relish!
We have so many cucumbers this summer!
They didn't mind the cold summer.
Now how are we going to eat so much relish? We are going to have to start eating hot dogs and hamburgers, I guess.
Tuesday, August 31, 2010
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Daily Dinner
The first tomato sauce of the summer!
Tall Brian and I ate this with fresh noodles & Groveland beef meatballs, green beans sizzled with garlic, and cucumber gazpacho. then he kicked my ass in the game of go.
Thursday, August 19, 2010
Wednesday, August 18, 2010
Daily Dinner
Gazpacho & garden veggie calzone.
Gazpacho recipe:
mostly cucumbers
water
a few tomatoes
shiso
lemon verbena
chipotle
vinegar
salt
Calzone recipe:
pizza dough (sour starter, white/whole wheat/rye flours, water, yeast, salt, olive oil)
saute: summer squash, tomato, rosemary, oregano, thyme, garlic, salt, dried chile
hard cheese
Friday, August 13, 2010
Monday, August 9, 2010
Daily Canning
I just tried the first jar of these pickles, and they are delicious! So here is the recipe!
Sweet Pickles!
Ingredients:
lemon cucumbers
onions
red pepper
vinegar
water
mustard seed
celery seed
turmeric
garlic cloves
grape leaves
First combine:
cucumbers sliced thin
half the quantity of cucumbers in thinly sliced onions.
a couple of red peppers, as many as you want to add color.
Mix cucumbers, onions, and peppers in a bowl with salt. Let stand for 2 hours. Drain.
Brine:
Combine vinegar and water and sugar in these proportions:
2 vinegar 2 water 1.5 sugar
Add mustard seed and celery seed in equal proportions and half as much tumeric
Bring to a boil.
Processing:
In the hot sterilized jars add two garlic cloves, one grape leaf, pack full of cucumber/onion/pepper mix, fill with the boiling vinegar mixture, leaving 1/4 inch head room, then put in a canning bath for ten minutes.
These are SO GOOD. These should become a yearly standard.
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