One of the comments on the video was that all the lights are the solar system...
Monday, June 6, 2011
Sunday, June 5, 2011
Garden Report 06.05.11
I'm declaring strawberry season officially over. The harvest has dwindled to an ounce every couple days, which is three strawberries the size of marbles.
Strawberry harvest total for this season: 65.5 ounces.
The organic strawberries at the local grocery store are $5/pound, which means I saved $20.47 by growing my own strawberries. I'm not counting the investment I made in the plants because I purchased these plants 3 years ago. They've already paid for themselves! I started out with 3 plants that I paid $1 each for and they have spread out to probably 50 plants.
Today I harvested:
1 oz strawberries
4 oz mixed greens
1 1/2 oz spinach
Harvest totals to date:
15.5 oz mixed greens
17.5 oz spinach
I'm afraid the greens and spinach are getting ready to bolt. The MiL's spinach has already bolted, as have my Chinese red meat radishes. It feels like we didn't get an ease into summer this year. One week it was rainy and 50s and the next it was hot and 90s. Ick. The spinach and greens are not nearly as big as they were last year and not producing as much as last year. Last year I harvested 5 gallon size ziplock baggies of greens and shared with coworkers; the leaves were bigger than my hand.
The artichoke plant is crawling with huge ants. I sprinkled diatomaceous earth on the leaves. Mental note: even though the diatomaceous earth bag SAYS it works for ants, that must mean the small ants that eat off dirty dishes in the sink and NOT the huge ants out in the garden. There are still as many ants on the plant, maybe more.
This morning I reseeded:
Golden Beets
Butternut Squash
Acorn Squash
Cucumbers
Some, but not all of the seeds germinated, leaving some empty spaces.
Strawberry harvest total for this season: 65.5 ounces.
The organic strawberries at the local grocery store are $5/pound, which means I saved $20.47 by growing my own strawberries. I'm not counting the investment I made in the plants because I purchased these plants 3 years ago. They've already paid for themselves! I started out with 3 plants that I paid $1 each for and they have spread out to probably 50 plants.
Today I harvested:
1 oz strawberries
4 oz mixed greens
1 1/2 oz spinach
Harvest totals to date:
15.5 oz mixed greens
17.5 oz spinach
I'm afraid the greens and spinach are getting ready to bolt. The MiL's spinach has already bolted, as have my Chinese red meat radishes. It feels like we didn't get an ease into summer this year. One week it was rainy and 50s and the next it was hot and 90s. Ick. The spinach and greens are not nearly as big as they were last year and not producing as much as last year. Last year I harvested 5 gallon size ziplock baggies of greens and shared with coworkers; the leaves were bigger than my hand.
The artichoke plant is crawling with huge ants. I sprinkled diatomaceous earth on the leaves. Mental note: even though the diatomaceous earth bag SAYS it works for ants, that must mean the small ants that eat off dirty dishes in the sink and NOT the huge ants out in the garden. There are still as many ants on the plant, maybe more.
This morning I reseeded:
Golden Beets
Butternut Squash
Acorn Squash
Cucumbers
Some, but not all of the seeds germinated, leaving some empty spaces.
Saturday, June 4, 2011
Garden
Today I purchased several plants from Wickman's and then transplanted them:
Thyme
Lemongrass
Chocolate Mint
Rosemary
Also some seeds for:
Cumin
Tarragon
and I transplanted Golden Oregano that I purchased last year.
Thyme
Lemongrass
Chocolate Mint
Rosemary
Also some seeds for:
Cumin
Tarragon
and I transplanted Golden Oregano that I purchased last year.
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| from left to right: aloe, lemon grass, golden oregano |
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| thyme, chocolate mint, rosemary, cumin, tarragon |
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| and look what is finally blooming after three years!!! Yucca! |
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| These are the artichoke seeds I planted |
Friday, June 3, 2011
Fish cakes
I feel I should preface this with a note that I've thrown away my hard copy of this recipe because the fish cakes are tasteless. If you like your fish cakes to taste like mashed potatoes, then these are for you. Otherwise, I'll share a recipe for salmon cakes sometime in the future that is a lot better! The tomato sauce is really good from this recipe, but I'm not sure how the fish cakes made it through the test kitchen at Food & Wine and INTO a magazine!
Polenta Crusted Fish Cakes with Spicy Tomato Sauce
This is from Food & Wine May 2011.
Sauce:
1 Tbsp olive oil
6 cloves garlic, minced
1 large red chile, seeded and minced (I use a jalapeno)
4 large plum tomatoes, chopped (I used a pint of stewed tomatoes from last summer's canning)
1 Tbsp tomato paste (I used a 4 oz. can)
1/3 c water
1 1/2 Tbsp tarragon
salt
I also added about 2 Tbsp cilantro
In a large skillet, heat the olive oil and cook the garlic and chile until fragrant.
Form 12 patties (I used an overflowing cookie scooper
for each cake). Cover both sides with polenta and fry for 3 minutes on each side in a nonstick skillet with oil. If needed, add more oil.
Top the fish cakes with the tomato sauce and enjoy! I also had a side salad of mixed greens from the garden and homemade buttermilk ranch dressing.
I thought the fish cakes were kind of flavorless. The sauce was tasty though.
Next time (if I make them again):
Add chile pepper to the fish cakes
Use cornmeal instead of old fashioned polenta.
Garden update: I planted 5 pots of artichoke seeds with 2 seeds per pot and put them in the greenhouse. I had to break down and water some of the garden today as it's been in the 90s and no rain for several days.
Polenta Crusted Fish Cakes with Spicy Tomato Sauce
This is from Food & Wine May 2011.
Sauce:
1 Tbsp olive oil
6 cloves garlic, minced
1 large red chile, seeded and minced (I use a jalapeno)
4 large plum tomatoes, chopped (I used a pint of stewed tomatoes from last summer's canning)
1 Tbsp tomato paste (I used a 4 oz. can)
1/3 c water
1 1/2 Tbsp tarragon
salt
I also added about 2 Tbsp cilantro
In a large skillet, heat the olive oil and cook the garlic and chile until fragrant.
Add the tomatoes and cook until thickened, about 10 minutes. Add the tomato paste, water, tarragon and salt to taste.
Fish Cakes:
3/4 lb Yukon Gold potatoes, peeled and cut into 1" cubes
1/4 c instant polenta (I used old fashioned because that's what I had, but I should have used cornmeal)
1 1/2 lbs skinless cod or halibut fillets (I used frozen Ocean Perch I had in the freezer)
4 garlic cloves minced
2 Tbsp parsley
2 Tbsp cilantro
2 tsp salt (I didn't use this at all)
1 1/2 tsp ground cumin
1 large egg
1/2 tsp crushed red pepper (I used red pepper flakes)
2 Tbsp canola oil, for cooking the cakes in
In a saucepan, boil the potatoes until tender enough to mash. Drain and add to the food processor with the other ingredients. Pulse until blended.
Form 12 patties (I used an overflowing cookie scooper
for each cake). Cover both sides with polenta and fry for 3 minutes on each side in a nonstick skillet with oil. If needed, add more oil.Top the fish cakes with the tomato sauce and enjoy! I also had a side salad of mixed greens from the garden and homemade buttermilk ranch dressing.
I thought the fish cakes were kind of flavorless. The sauce was tasty though.
Next time (if I make them again):
Add chile pepper to the fish cakes
Use cornmeal instead of old fashioned polenta.
Garden update: I planted 5 pots of artichoke seeds with 2 seeds per pot and put them in the greenhouse. I had to break down and water some of the garden today as it's been in the 90s and no rain for several days.
Wednesday, June 1, 2011
Cheesecake!
One of the architects at my office is celebrating 25 years of employment at GHN on Thursday. He doesn't know, but I volunteered to bring cheesecake. I noticed when I make the cheesecake for the fall party and Christmas party he takes a pretty big hunk of it.
This time I decided to make it a little less fuss and only use the food processor. Usually I use the food processor to grind up the crust and then the stand mixer to make the filling. But I didn't feel like doing more dishes...
This is from the Red Plaid Cookbook Bridal Edition
that I received from a friend at my wedding shower.
Cheesecake Supreme
1 1/2 c crushed graham crackers (I didn't have walnuts, so I upped the crackers to 2 c, which is about 27 2-piece graham crackers)
1/4 c chopped walnuts
1 Tbsp sugar
1/2 c butter, melted
(3) 8 oz packages cream cheese
1 c sugar
2 Tbsp flour
1 tsp vanilla
1/4 c milk (I was out of regular milk so I used vanilla soymilk)
3 eggs
Combine the graham crackers, sugar and butter. Press into the bottom and sides of a springform pan.
Mix together the cream cheese, 1 c sugar, flour and vanilla until combined. Beat in milk until smooth. Then beat in eggs.
Pour filling into crust.
Place springform pan on a cookie sheet. Bake for 45 minutes at 375, or until about 2" of the outer edge is set. (I put about 3 cups of water in the cookie sheet; this prevents the top of the cheesecake from cracking.)
Cool for 15 minutes on a wire rack, then cut around the edge of the crust. Cool for an additional 30 minutes.
I also had some garden strawberries that needed to be used, so I made strawberry sauce, also from this cookbook. But here's the less fuss version (the cookbook uses a food processor to mash up the strawberries before cooking, but the food processor was already washed and dried...)
Strawberry sauce
1 1/2 c strawberries
1/4 c sugar
Put the strawberries and sugar in small saucepan over low heat. Keep an eye on them so they don't burn! Once the strawberries start releasing juices, mash with a potato masher. Cook down a little so the chunks are softened.
Now I have to figure out how to get down the ladder out our front door on the way to work without dumping a cheesecake...
This time I decided to make it a little less fuss and only use the food processor. Usually I use the food processor to grind up the crust and then the stand mixer to make the filling. But I didn't feel like doing more dishes...
This is from the Red Plaid Cookbook Bridal Edition
that I received from a friend at my wedding shower. Cheesecake Supreme
1 1/2 c crushed graham crackers (I didn't have walnuts, so I upped the crackers to 2 c, which is about 27 2-piece graham crackers)
1/4 c chopped walnuts
1 Tbsp sugar
1/2 c butter, melted
(3) 8 oz packages cream cheese
1 c sugar
2 Tbsp flour
1 tsp vanilla
1/4 c milk (I was out of regular milk so I used vanilla soymilk)
3 eggs
Combine the graham crackers, sugar and butter. Press into the bottom and sides of a springform pan.
Mix together the cream cheese, 1 c sugar, flour and vanilla until combined. Beat in milk until smooth. Then beat in eggs.
Pour filling into crust.
Place springform pan on a cookie sheet. Bake for 45 minutes at 375, or until about 2" of the outer edge is set. (I put about 3 cups of water in the cookie sheet; this prevents the top of the cheesecake from cracking.)
Cool for 15 minutes on a wire rack, then cut around the edge of the crust. Cool for an additional 30 minutes.
I also had some garden strawberries that needed to be used, so I made strawberry sauce, also from this cookbook. But here's the less fuss version (the cookbook uses a food processor to mash up the strawberries before cooking, but the food processor was already washed and dried...)
Strawberry sauce
1 1/2 c strawberries
1/4 c sugar
Put the strawberries and sugar in small saucepan over low heat. Keep an eye on them so they don't burn! Once the strawberries start releasing juices, mash with a potato masher. Cook down a little so the chunks are softened.
Now I have to figure out how to get down the ladder out our front door on the way to work without dumping a cheesecake...
Turkey burgers and Garden update
I think it's time to pick the artichokes!!!
Oh my gosh. First Lady Obama has amazing taste!
On of the recipes I had on the list for the week was Michelle's Turkey Burgers with Lemon Mayonnaise, from Food & Wine July 2010. There are so many flavors in this burger and just a little bit of a kick. And it's a good thing I ate it with my cooking apron still on, because it was a little bit messy!
3 Tbsp canola oil (I used olive oil)
1 onion, halved and thinly sliced
1/2 c finely chopped celery (I used 3 stalks of celery)
1/2 c finely chopped Granny Smith apple (I used a whole apple, cored)
2 scallions, thinly sliced (forgot to buy these, so I used about 1 tsp of fresh onion chives from the garden)
1 small canned chipotle in adobo, minced (these are spicy and I liked that, so I used 2)
1 1/2 lbs lean ground turkey breast
1 Tbsp chopped parsley
2 tsp lemon zest
salt and pepper
1/3 c mayonnaise
In a nonstick skillet, heat 1 Tbsp of the oil and cook the onion until tender and golden, about 25 minutes. Remove the onions and place in a bowl. (Next time, I'll cook these at the same time as the burgers)
Heat 1 Tbsp of oil in the skillet and cook the celery and apple until softened, about 8 minutes. Transfer to a bowl and cool.
Add the chipotle, turkey, parsley, 2 tsp salt, 1/4 tsp pepper and 1 tsp of lemon zest. Mix together and form into patties. (The recipe says four patties, but I made 6)
Cook in a skillet with the remaining oil. (This time I used 85/15 turkey burger and really didn't need the oil.)
In a small bowl mix the mayo and 1 tsp of lemon zest. (I also added 2 minced garlic cloves.)
I ate the burger on a potato bun with homegrown lettuce, the lemon mayo and the grilled onions.
The Hubs' verdict: make these again!
Oh my gosh. First Lady Obama has amazing taste!
On of the recipes I had on the list for the week was Michelle's Turkey Burgers with Lemon Mayonnaise, from Food & Wine July 2010. There are so many flavors in this burger and just a little bit of a kick. And it's a good thing I ate it with my cooking apron still on, because it was a little bit messy!
3 Tbsp canola oil (I used olive oil)
1 onion, halved and thinly sliced
1/2 c finely chopped celery (I used 3 stalks of celery)
1/2 c finely chopped Granny Smith apple (I used a whole apple, cored)
2 scallions, thinly sliced (forgot to buy these, so I used about 1 tsp of fresh onion chives from the garden)
1 small canned chipotle in adobo, minced (these are spicy and I liked that, so I used 2)
1 1/2 lbs lean ground turkey breast
1 Tbsp chopped parsley
2 tsp lemon zest
salt and pepper
1/3 c mayonnaise
In a nonstick skillet, heat 1 Tbsp of the oil and cook the onion until tender and golden, about 25 minutes. Remove the onions and place in a bowl. (Next time, I'll cook these at the same time as the burgers)
Heat 1 Tbsp of oil in the skillet and cook the celery and apple until softened, about 8 minutes. Transfer to a bowl and cool.
Add the chipotle, turkey, parsley, 2 tsp salt, 1/4 tsp pepper and 1 tsp of lemon zest. Mix together and form into patties. (The recipe says four patties, but I made 6)
Cook in a skillet with the remaining oil. (This time I used 85/15 turkey burger and really didn't need the oil.)
In a small bowl mix the mayo and 1 tsp of lemon zest. (I also added 2 minced garlic cloves.)
I ate the burger on a potato bun with homegrown lettuce, the lemon mayo and the grilled onions.
The Hubs' verdict: make these again!
Garden report
Saturday, Melissa's dad and brother came over to put trim on the greenhouse. Now I just need to get in gear and paint the siding! Melissa's dad does metal siding for a living, and he brought over a coil of white stock and his sheet metal brake and bent it right in my back yard.
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| All the shelves are installed now. I'm going to start artichokes inside this year and transplant them out next spring. |
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| My chemical shelf: organic pesticides, herbicides and fertilizer. There's some leftover miracle grow from our last house, where we didn't have any nitrogen in the soil. And Roundup that I spray around the house foundation to keep weeds from growing in it. (The foundation was poured with gravel that's about 3/8" diameter, with barely any sand, so weeds get seeded in it really easily. It doesn't have a smooth surface.) |
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| The Charentais Melons have germinated. After I took this photo, I put diatomaceous earth on them. I'm going to try to stay ahead of squash bugs this year. I say that every year, and if I'm unable to grow squash this year, I may not ever try again. |
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| The little leaves are basil seedlings! |
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| The darker dirt area on the left is cilantro, and there's also a row on the right and some toward the top of the photo. |
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| Green beans! |
Harvest totals:
Spinach: 17 oz
Mixed greens: 13 oz
Strawberries: 61.5 oz
It occurred to me this weekend that when I write down prices at the store, I should probably write down organic veggies since I stay away from fertilizers.
Polenta-Crusted Fish Cakes with Spicy Tomato Sauce (from Food & Wine May 2011)
Michelle's Turkey Burgers with Lemon Mayonnaise (named after First Lady Michelle Obama, from Food &Wine July 2010)
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