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| Grapes |
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| Raspberries |
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| only a tiny portion of cherry tomatoes |
and of course at the end of the season (which would be almost to thanksgiving)...we have the pumpkin pie.
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| PIE!!! |
Cara Berhenti berkeringat Malam
11 years ago
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Yes, you are reading that correctly....that does say 2014. This would be a contiuntaion of the garden through the summer growing season....
and of course at the end of the season (which would be almost to thanksgiving)...we have the pumpkin pie.
and of course at the end of the season (which would be almost to thanksgiving)...we have the pumpkin pie.
....with new yummy recipe. ;)
Of course now that the photo barf of Year One with Patoots is done, we get the mini barf of the Food and Garden 2014!
With a really really mild winter and a very warm spring-ish time, we had flowers blooming and bees abuzzing early.
Our spring crop really consisted of alot of arugula that Ed allowed to go to seed last year. We had a field of it and some "weed" ones scattered around the garden.
Of course, we can't forget our onions and garlic and peas and asparagus......
One can't forget the rhubarb!!! We had a big harvest of rhubarb this year. And what do we make with lots of rhubarb? A whole of of strawberry rhubarb product!! DUH! One pie, one crisp, one batch of muffins, and one crisp bars. Of course, I don't have any photos of the finished products. Are you silly? They when in my belly before the thought of taking a photo of it even crossed my mind! However, the crisp bars are definitely something awesome. Here's a link to the recipe: http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/
or here's the modified version of Deb Perlman's awesome breakfast...i mean dessert.
In late March, I started some cherry tomatoes, cherokee purple tomatoes, pickling cucumbers, jalapeño peppers, brussel sprouts, and munstead lavender. The photos will come later....when they go in the ground and actually survive. ;)
Now...go and try making the crisp bars...they are awesome!
Of course now that the photo barf of Year One with Patoots is done, we get the mini barf of the Food and Garden 2014!
With a really really mild winter and a very warm spring-ish time, we had flowers blooming and bees abuzzing early.
Our spring crop really consisted of alot of arugula that Ed allowed to go to seed last year. We had a field of it and some "weed" ones scattered around the garden.
Of course, we can't forget our onions and garlic and peas and asparagus......
One can't forget the rhubarb!!! We had a big harvest of rhubarb this year. And what do we make with lots of rhubarb? A whole of of strawberry rhubarb product!! DUH! One pie, one crisp, one batch of muffins, and one crisp bars. Of course, I don't have any photos of the finished products. Are you silly? They when in my belly before the thought of taking a photo of it even crossed my mind! However, the crisp bars are definitely something awesome. Here's a link to the recipe: http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/
or here's the modified version of Deb Perlman's awesome breakfast...i mean dessert.
Strawberry-Rhubarb Crisp Bars
Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker
1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
1 stick unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
1 stick unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.
Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
Let cool in pan and cut into squares. Sprinkle with powdered sugar, if desired. Store leftovers in fridge.
In late March, I started some cherry tomatoes, cherokee purple tomatoes, pickling cucumbers, jalapeño peppers, brussel sprouts, and munstead lavender. The photos will come later....when they go in the ground and actually survive. ;)
Now...go and try making the crisp bars...they are awesome!
Has it really been almost a year since I last posted? Geez. Either I just don't have time or I spend too much time staring at my son. Well, with that said, I have a prepped a photo barf that I'm not going to stick in this post. I will, however, stick the link to my offspring's photo barf here. Soon, I'll get back in the groove of things.....hopefully before the summer travels hit!
Of the Patoots (even here, I'm behind....)
https://www.flickr.com/photos/cragbetty/collections/72157633626980199/
Food and Garden....uh.....yeah....
https://www.flickr.com/photos/cragbetty/sets/72157644272065269/
Of the Patoots (even here, I'm behind....)
https://www.flickr.com/photos/cragbetty/collections/72157633626980199/
Food and Garden....uh.....yeah....
https://www.flickr.com/photos/cragbetty/sets/72157644272065269/
So many thing to talk about and so little time. First of all, we sold our nuc hive within a day. That means Anastasia is off to a new home. Secondly, we've got us some honey. While Ed's mom and sister were here visiting, they did the first extraction of honey. From that we got roughly 15 quarts. Then a week later Ed did another extraction on his own and we got more quarts. Total honey haul....93 lbs or 31 quarts. And thus, Outpost Honey is born.
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| First extraction 6/29/2013 |
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| Second extraction 7/2/2013 |
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| Outpost Honey |
Time to cook everything with honey!
Our a annual summer trip. It's usually taken with another couple, Aaron and Amy, friends we've known for a long time (man, we're getting old). Like Amy said, every time there's a trip with Ed and Viv, we always walk far and carry a lot of stuff. :D Well, this year is no different except for the location, we decided to spend some time around where our friends lived, santa fe, nm. we headed out to the brazos (in brazos, nm) for some backcountry, second ascents. unfortunately on the very first climb, i got hit by rock fall. this made is a little hard to walk, given i got smashed on my toe. didn't realize toes can generate a lot of blood. i was two and a half pitches from the top and still had a 2000 ft descent to do. needless to say, i got down....in the rain.
this brought us out of the brazos a day early and spent the next day wandering around southern colorado. i needed a day to assess my toe, to see if i can walk, and to find gauze and other med stuff. so we went through the town of pagosa springs, co (to hit up the hot springs, which i couldn't go into but there was great lounging around the pools. byt the end of the day, it was determined that i can't put on a shoe, but i can hike to the South Colony Lakes (~5mi) with a light pack and sandals. well, at least it was worth a shot. ed, aaron and amy wanted to do the Prow on Kit Casron. i figured, if i can make it to camp, then they can climb it.
this brought us out of the brazos a day early and spent the next day wandering around southern colorado. i needed a day to assess my toe, to see if i can walk, and to find gauze and other med stuff. so we went through the town of pagosa springs, co (to hit up the hot springs, which i couldn't go into but there was great lounging around the pools. byt the end of the day, it was determined that i can't put on a shoe, but i can hike to the South Colony Lakes (~5mi) with a light pack and sandals. well, at least it was worth a shot. ed, aaron and amy wanted to do the Prow on Kit Casron. i figured, if i can make it to camp, then they can climb it.
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| the damage |
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| the aftermath |
So onward to the South Colony Lakes trail. It'll be more work for the other three, but at least they'll get to climb Kit Carson.
Lo and behold...i made it back there.....
The other three summited kit carson via the prow. we hiked out and ended back at stana fe for the remain three days of our vacation. we hung out, ate lots of food, climbed locally, and shot at sh!t.
from aaron and amy's garden.....
Local crag
Red Neck Day!!
Event #1: Archery
and moving onto event #2: target practice
notice the target. that's me. the first one to put a slug close to the bull's eye. of course, we also practiced with a .22 rifle. that's much easier. i had a target where i put 8 out of 12 into the target with two on the bull and two really close to it. alas, there is no photo of it. i think i'm better at distance and still targets.
that concluded out red neck day. we didn't get to event #3....cutting down trees. oh well. we had chilis to roast (we were there at the beginning of chili season) and a plane to catch. next time, we'll complete the trifecta.
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| bivy spot on the way to the climbing. (somewhere in the national forest) |
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| aspens |
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| wild flowers |
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| dusk at upper south colony lake |
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| broken hand pass |
from aaron and amy's garden.....
Local crag
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| diablo canyon |
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| ed on Ergo |
Event #1: Archery
and moving onto event #2: target practice
notice the target. that's me. the first one to put a slug close to the bull's eye. of course, we also practiced with a .22 rifle. that's much easier. i had a target where i put 8 out of 12 into the target with two on the bull and two really close to it. alas, there is no photo of it. i think i'm better at distance and still targets.
that concluded out red neck day. we didn't get to event #3....cutting down trees. oh well. we had chilis to roast (we were there at the beginning of chili season) and a plane to catch. next time, we'll complete the trifecta.
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| roasting green chilis |
I do have to say, this really started with Sara J. yes, if you're reading this sara, i'm still making this salsa. :D
this is a rehash from last year's post (http://ride-camera-rock.blogspot.com/2011/09/summer-that-waspart-ii.html)...with a correction...
Roasted Peach Salsa (the correct version)..
this is a rehash from last year's post (http://ride-camera-rock.blogspot.com/2011/09/summer-that-waspart-ii.html)...with a correction...
Roasted Peach Salsa (the correct version)..
30ish pounds of bruised tomatoes
5ish pounds of peaches
10 ish bell peppers
20 ish jalapeños
5 ish onions
salt
lime juice or vinegar
cilantro, chopped
chop tomatoes, peaches, bell peppers in half (with skins on). deseed (or not, depending on you're heat tolerance) the jalapenos and chop in half. put tomatoes, bell peppers and half the jalapeños on a roasting sheet. chop the onions in quarters and toss in olive oil, put in roasting dish. then roast everything, the onions below the other sheet, until the tomatoes, peppers, and peaches are kinda blacken.
put everything in a large pot (including the unroasted jalapenos). blend with immersion blender to desired consistency. add chopped cilantro. salt and vinegar to taste.
this year, the rough recipe yielded me 12 quarts. for some reason the heat level wasn't there. i think i may have to pickle some jalapeno peppers to add to the salsa later.
oh well....there is always the next batch (or the next year!)
oh well....there is always the next batch (or the next year!)
Did somebody say canning? yes, this year, the staples are back. Canned tomatoes, pickled okra, pickled green beans, and roasted peach salsa are back on the list. It started with the fruit. peach, nectarines, apricots, and cherries! Oh my!
starting with the fruit booty of the farmer's market, i wasn't sure if i was going to make more preserves. i did with some strawberry and rhubarb, but that didn't really work out....again. it's more like sauce than thick preserves. oh well, then i rediscovered our food dehydrator. i decided i was going to dry stone fruits this year. a couple of farmer's market sessions of raking up the end-of-market booty....
and that was good. the peaches and apricots were already super sweet (given that they were the bruised ones). once dried, it was like eating candy! nature's candy! now i just have to figure out a way to make it last for the rest of the year.....hmmm....gotta hide it from ed.
next came the early season tomatoes.....as of now, it hasn't started going off. like seriously going off. i'll have to wait a couple of weeks for that to happen. perfect timing too. we're out of two for the next two weekends. but i couldn't resist starting up. this time i used the heirloom variety of shady lady, the early birds of tomatoes.
of course, one must take a break from standing in the kitchen and take a look around (not that the view from my kitchen suck)...
starting with the fruit booty of the farmer's market, i wasn't sure if i was going to make more preserves. i did with some strawberry and rhubarb, but that didn't really work out....again. it's more like sauce than thick preserves. oh well, then i rediscovered our food dehydrator. i decided i was going to dry stone fruits this year. a couple of farmer's market sessions of raking up the end-of-market booty....
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| slices of white nectarines on the drying rack |
and that was good. the peaches and apricots were already super sweet (given that they were the bruised ones). once dried, it was like eating candy! nature's candy! now i just have to figure out a way to make it last for the rest of the year.....hmmm....gotta hide it from ed.
next came the early season tomatoes.....as of now, it hasn't started going off. like seriously going off. i'll have to wait a couple of weeks for that to happen. perfect timing too. we're out of two for the next two weekends. but i couldn't resist starting up. this time i used the heirloom variety of shady lady, the early birds of tomatoes.
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| tomatoes (shady ladys) getting ready for the jar |
of course, one must take a break from standing in the kitchen and take a look around (not that the view from my kitchen suck)...
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| almost the view from the kitchen....more like the deck |
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| the tree that was struck by lighten at the top of our hill behind the house |
Not to say, there's no food where i live, there's just not the food in the same quality and quantity here in the mountains as in the bay area. yes, bay area folks...you are spoiled ROTTEN! with that said...this is an eating weekend with lots of walking around.
hitting up the local eats in the inner sunset, heading out to the ferry building farmers market (which i have now dubbed the eating market), we had a good time walking around downtown and golden gate park. of course we had to to the california academy of sciences to check out the denizens and the newish exhibit....all about earthquakes and australia and madagascar. of course, when one brings up the land down under, images of kangaroos pop up. unfortunately, they didn't have any of those on display, they did have ostrich chicks. i guess there really no way of escaping. the roos may just hop away and become the new deer of the bay area.
sunday = vino day....the mission of the day....pick up wine we bought last year...and to get some more wine for next year. dry creek valley is my favorite place in the area. a must go place for some peace, eating, and lounging. so, with things to do and getaways this close...i better not catch any of you bay area folks complaining that there is no food and nothing to do....get out and find it!
ps...sara!!! you better come with us next year!!!!
hitting up the local eats in the inner sunset, heading out to the ferry building farmers market (which i have now dubbed the eating market), we had a good time walking around downtown and golden gate park. of course we had to to the california academy of sciences to check out the denizens and the newish exhibit....all about earthquakes and australia and madagascar. of course, when one brings up the land down under, images of kangaroos pop up. unfortunately, they didn't have any of those on display, they did have ostrich chicks. i guess there really no way of escaping. the roos may just hop away and become the new deer of the bay area.
sunday = vino day....the mission of the day....pick up wine we bought last year...and to get some more wine for next year. dry creek valley is my favorite place in the area. a must go place for some peace, eating, and lounging. so, with things to do and getaways this close...i better not catch any of you bay area folks complaining that there is no food and nothing to do....get out and find it!
ps...sara!!! you better come with us next year!!!!
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| the chicks... |
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| lemondrop....he's a big arse yellow snake that lives in an enclosure in the gift shop |
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| preston's lilac trees! |
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| lunch |
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| yum! |
so...here's what i do with our fresh garden greens!! so tasty!
Raw Tuscan Kale Salad (with loads of modifications)
from 101cookbooks.com
1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
my modifications. i don't add the breadcrumbs or the more traditional ingredient of poached egg.
Raw Tuscan Kale Salad (with loads of modifications)
from 101cookbooks.com
1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
my modifications. i don't add the breadcrumbs or the more traditional ingredient of poached egg.
So, what does the smell of fresh squeezed lemons conjure up for you? for me? the beginning of summer and some sort of adult beverage. ok, maybe that's more lime and mint and rum but it's close enough right? it's citrus. anyhoo, we had some meyer lemons and we needed to figure out what to do with them. my default will always be baked goods. so here comes a recipe that i had for awhile, but never tried. it's time fore the experimentation to start, so hold on to your pants and let's go!
it also happened to be the supermoon night. super enough that my 300m zoom got something...
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| lemony goodness |
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| lemon glazed lemon cookies...no not redundant |
Glazed Lemon Cookies
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice
Directions:
1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.
Makes about 3 dozen cookies
Source: http://www.twopeasandtheirpod.com/glazed-lemon-cookies/
it also happened to be the supermoon night. super enough that my 300m zoom got something...
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| the moon |
So, I've named our queen bee Ursula, a tribute to where the strain of bees are originally from...eastern europe. part of the bee adventure is the weekly check up of the hive and it's royal. we have to open the hive and inspect each frame (where the bees build their combs and do their thing) and feed. so being the eager noobs, here's the first check up.
good news! ed saw eggs, combs, honey, and lots of bees. i just saw the combs and lots of bees. that means ursula and her bees have their world order sorted and are being industrious!
PS...nobody got stung......yet.
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| the bulk of the hive |
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| bees, combs, and babies |
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| good thing they are still around! |
good news! ed saw eggs, combs, honey, and lots of bees. i just saw the combs and lots of bees. that means ursula and her bees have their world order sorted and are being industrious!
PS...nobody got stung......yet.
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