In Season Recipes

Blundin2005

This is an article made me homesick for years gone by...sharing it for the fun of it ... http://www.nytimes.com/2011/07/28/garden/permaculture-emerges-from-the-underground.html

 NativeMainer -- I thought about natural flow of plant energy too.  They seem to know where they want and need to be to produce good yields. I suspected 'leggy' might be one result.  It will be fun to work through this though.  I remember reading once about the Japanese who built rice fields indoors.  They recreated all the necessary elements...or so they thought.  An elder reminded them about the wind that was missing indoors.  Once the reeds moved, the plants began to produce. Plants adapt or domestic themselves to probagate. But everything has a limit of time and space.

Blundin2005

Hi all,

It's been a busy week again.  We've been eating alot of fast food.

Today I made an omelette. We have many tomatoes coming ripe on the vine.  I chopped up two of them and put them in a pan with some olive oil and a garlic clove...clipped some parsley and oregano in it and let it simmer on medium heat (no lid). I shredded some aged goat cheese and set it aside...whipped four eggs, spritzed some water in the bowl and whipped again.  By then the tomatoes were ready...I sprinkled the cheese on top, waited a minute or two, then poured the eggs on top, turned down the heat and put on the lid. I set the table while it cooked.

The eggs were fluffy and filled the lid while they cooked. The eggs were cooked thoroughly and moist with just a bit of juice from the tomatoes. I served this with pane crasau (very thin, crisp bread of Sardinia--made of flour, yeast, water and salt)...perfect bread to soak up the juice.  The dish got a DH thumbs up.

Sorry,that  I put the pics in opposite order but you'll get the idea.  I added a pic of the eggs container. The label shows the date that they were layed, the expiration date, and states no OMG (genetically modified products).

 

buon appettito. 

Best wishes to all as always,

Marilyn 

Teka

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Mandy1313

Blundin: Your omlette looks fabulous. It is something that I will try this week for myself when husband is away traveling for work. 

I enjoy reading about everyones' gardening ventures and next year I will do my best to get some containers and try to plant some veggies.   This summer I have only two pots--one with basil and one with mint.  

Have a wonderful weekend.

Mandy

carollynn79

Busy week with work.  The garden is doing well but no sweet corn yet.  canning bread and butter pickles and apricot jam this weekend.  We were really disappointed as the apricots are a bit wormy and there are not many. We decided to make jam and it is very good. The raspberries are still producing and tomatoes are ripening daily.  We enjoyed BLT sandwiches for lunch.

Do any of you know of things to help with foot and calf cramps?  I have been getting them a lot at night lately.

Teka

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Blundin2005

Carolynn79--you've been working that lower 40 pretty hard these days lady!  My first thought is that maybe some potasium/magnesium imbalances or dehydration from the heat/work?  How were your last labs? Until you can get this checked, in the meantime, water for circulation and potasium/magnesium?  Hope you feel better.

 

sushanna1

Marilyn,

 Pan Crasau brought back good memories.  I visited Sardinia in October 2009 and could not get enough of that wonderful thin bread.  Of course the rest of the food was great too.  Off to make a fresh tomato salad with basil and some fried (sauteed) zuchini for dinner.

Sue 

Sherryc

I canned picled okra today 30 jars.  then made dirty rice with sausage.  Not all that healthy but added a salad to try to make up for it.  I am now making a gluten free cake with chocolate buttercream frosting.  We will see how it turns out.  I pulled out 1/2 of my tomatoe plants today because they were not producing any longer.  The other half I trimmed back and then fertilized them long with my okra plants.  The heat is killing us here in Texas and the tropical storm turned so we got no rain from it. 

Mandy1313

I made Marilyn's tomato omelet for dinner last night---it was absolutely delicious. looked pretty, and was easy to make.  I served it with a cucumber salad on the side, fruit for dessert.  Highly recommend it to you for a light meal in this hot weather.

Thank you Marilyn for that recipe!

Teka

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carollynn79

Marilynn thanks for the input and think you may be right, DH keeps a journal and had lots of leg cramps last year at this time and MO took tests to check for blood clots, had labs a few months ago and all looked good.  I am tired and dragging so have to slow down, forget my body cannot keep the promises my mind tries to make!!  I keep thinking of when I milked the cows, unloaded hay, fed the cows etc, and now I come home from a management job and am too tired to do much, oh well. Life is good and know I am very blessed. 

Teka, I will try the Hylands.  A friend said to try Tonic water because of the quinnine so picked a bottle up.

Enjoyed simple hamburgers tonight with fresh tomatoes, onions,refrigerator dills, bread and butter pickles, and fresh cauliflower.  

Sherry, have never had pickled okra, we like pickled dill green beans, beets, peppers and pickles. I know we have been dry but I have seen pictures on the news and farm shows about your drought, hope you get rain soon.  It is so hard when things are so hot and dry.  

Teka

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dlb823

I thought this might be a good place to ask...  Does anyone have any peach recipes or serving ideas that don't contain a ton of sugar?  My DH picked up some Oregon peaches at a farmer's market over the weekend that he says are the best he's ever tasted, and I know he'd love me to do something creative with them.  I've just been looking at recipes, but most have way too much sugar (or even agave) for my taste.  Any ideas???     Deanna

Blundin2005

Just a quickie Deanna... we slice the peaches into sherbert glasses and drizzle with Vernaccia di Sardengna wine, sprinkle with less than a teaspoon of cane naturale if you want sugar, chill before dinner. 

M 

dlb823

That's the sort of thing I'm after, Marilyn!  What is Vernaccia di Sardengna?  Do you think I can find it here in the US?    Deanna

Blundin2005

This is the label  http://xa.yimg.com/kq/groups/16771843/1473918642/name/Vernaccia+di+Oristano.pdf

Oristano is a town on the island of Sardegna (Sardinia). 

I don't know if you can buy it in US.  You might look into some online wine sellers. The flavor is a sherry-like ... 

M 

dlb823

Marilyn, I noticed the word Riuniti on the label, which sort of rings a bell.  Is it sparkling or slightly effervescent, like Riuniti Lambrusco?  

Anonymous

    I have not been on here for awhile.  Did the barbecue take place?  Was I going to put some boxes somewhere?....If I was, I totally forgot about it.  I do still have a few spots with sun at the side of the house and the front is sun just about all day.  Tonight I stopped at this garden store on the way home that was 50% off.  I bought some Irish moss and she sold it to me for 75% off because it was looking rather sad and had been around for a long time.  I am going to plant it where I killed this really ugly grass that was invading the lawn.   I tried it once before and it all died, but guess it needs sun, not shade so will try again.  I was at my father's over the weekend and my husband said he watered everything, but from the way things looked yesterday, I would guess he either did it very quickly or is not telling the truth.  I will take a pic back by the pond where everything is really looking good and has filled in nicely.  

It is too hot to cook here so we are going out to get something to eat. 

Blundin2005

Buon giorno,

It's our 9:30 am...

Deanna--Yes, the name struck me the same way.  But this is not a sparkling wine, not a Lambrusco.  I'd add that the Lambrusco I've tasted here has more body than I remember of the one you referred to.  There is Bonarda too that is a wonderful sparkling red, but not too sparkling, that is served chilled but not cold.

Marybe--No, I haven't scheduled the BBQ yet, and your sauce recipes are on my agenda--I salivate whenever I think to them.  We've been side-stepped by my DH who had a vitrectomy on Monday.  I don't know what is harder...the surgery or getting back and forth to the hospital.  Boy I'm getting old!  September starts an avalanche of doctor appointments and procedures, so I want to get this BBQ scheduled soon. 

About the garden, I think it was someone here who suggested that you add veggies to your garden. I simply added a few boxes to your sun spots if you were interested to play along.  Frankly, in these days of aches and pains, spring gardening and my dream raised garden seems out of sight, but not out of mind.  I'll take the days as they come. Interesting too to read that your DH is similar to mine with promises to water.  Their idea of watering the garden seems a tad light of reality.  I've come home to many near death experiences. I took his lack of interest as spitful for my absence. In fact, he simply doesn't have the same organizational skills as I do. It was a pleasure to revive the plants that survived him. Once in awhile, I walk with DH in the garden and tell him how old the plants are, when he and I bought them together, or who gifted them.  He's always surprised.  This is just the difference between men and women.  It took me decades to understand it.  Looking forward to your pics.  I'll put up a few more soon.

ciao for now,

M 

   

apple

my husband mowed down the new rhubarb patch and never waters.... way too wasteful for him.  he is a dear tho.

Anonymous

    Sorry about the rhubarb, Apple. I'll never forget the time, my father mowed down the asparagus plant and it was the year it was finally going to produce....it takes 3 yrs doesn't it?  Boy, he caught heck for that one.  I do have a cantaloupe plant among the flowers, but think I did not take into account how much space those vines take up....it was climbing up a cone flower and also stangling a lilly.  There are blooms so I am thinking that means melons......of course I won't get them til Sept, I planted it so late.  We are getting RAIN right now.....I feel like going out and dancing in it.  We certainly did need a good rain, but it probably won't last long enough. 

Blundin2005

I'm a bit behind to post these, but...

These are the flowers that Stella loves to eat. More specific, it's the greens not the flower. They circled the tree and this is the only one left.

This is ground cover and they seem to leave it alone...even Napo's leg raises!

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The shade area is easy to see because the clover grows there. The middle is where I think to put the raised bed.

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The green behind Napo and Stella is our rosemary.

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I was glad to learn from the plant list for dogs that they can eat spider plants ...I have several and can start more from the babies.  They are a hardy plant.

ciao for now,

M 

Sherryc

I wanted to start using my cast iron again so last night go it out and sateed butternut squash in coconut oil.  Then seasoned with salt, pepper, nutmeg and then deglazed the pan with orange juice for a sauce.  It was terribly yummy.

Moderators

Love this thread and all the yummy recipes and photos!

Blundin2005

Buon giorno! 

It's nice to read that the Moderators enjoy to be here too isn't it?  Lately, I've thought how much I enjoy to come to the thread to be with you all. It's an anchor of sorts for me.  I realized this is cultural here in Italy.  It doesn't matter where you go or what you are doing (doctor appts, surgery, walks along the lake, school, house repair workers) the conversation always finds it's way to food. I've discovered it's the Italian way of asking "how are you doing?" or "how's it going?". And when a none Italian like me follows that stream, they are thrilled...even when I say it in my 'not so great' Italian with an American accent. The food conversation closes the gaps on the divides among us, gives comfort. Sharing the food between us pulls us closer together. No matter what the season, there is food to share. It's much the way we grew up in an Irish/WASP home--the door was always open to strangers and a plate ready.  All of this is to say that I feel at home when I come here to share food.

Sherryc--Oh did that sound good to me--even the cast iron pan!  I love my cast iron pan!  It was one of the first items I replaced when I moved here. It's great to use whether on top of the stove or inside. It's another flavor to cook in this don't you think?  I also use stainless steel and DH recently bought ceramic that are very nice none stick.  

Last night DH was in a liver mood and he likes my recipe for it. So I pulled out the iron pan (thanks for the reminder Sherryc), and sauteed tomatoes and onions in bacon pieces...(he added a sage leaf--he always needs to say something!). DH made a radicchio salad to go along.

I put the liver slices in milk with crushed black pepper while the tomatoes, etc. cooked down.  The milk calms the strong flavor of liver and cooks tender and moist. I steam blue fish in milk for the same reason...but back to the liver.  When the tomatoes are mush, add the liver.  You can put it on top of the tomatoes and cover with a lid for a bit, or you can put the liver under the tomatoes which is what I did. DH likes his turned lightly--I leave mine on for a bit more--when I see the red rise to the top of the slice.  

ciao for now,

M 

Teka

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Sherryc

I love liver but DH cannot stand the way it smells cooking.  He will eat it but I can't cook it when he is home.

carollynn79

Marilyn my DH likes liver I will try it for him. My sons are home and we enjoyed steak and chicken on the grill, lots of fresh veggies from the garden.  Later we will enjoy a strawberry cream cheese pie.  Family and friends you can't beat it.  I manage a mid size manufacturing plant and occasionally have lunch with the guys.  It is amazing how we always discuss food, gardening, and hunting. Hope everyone has a great weekend, will enjoy spending time with family.

Blundin2005

Buon giorno, 

Teka -- Yes, I do flour the liver too.  In fact, I was going 'lite' on this last recipe.  If I use the flour, I turn the floured liver on the pan to brown while I cook the bacon, remove it and add the veggies, then return the liver to the top of the sauteed tomatoes, etc. and finish to cook.  I first made this years ago on a trip to the mountains in Pennsylvania with my family. 

Carolynn79, Sons visiting are the best therapy! I love when that happens! Hope they are pitching in to help and you are slowing down just a tad.  There's that strawberry pie again!  I've got to try that.  The recipe is here isn't it?

I had a new experience this week with DH.  He's still recovering from eye surgery so he needed help to make some spices.  He won't tell me all the ingredients, but ... sea salt, black pepper, hot red pepper, juniper, laurel, rosemary, nutmeg, cardamomo, garlic--all dried.  He uses a wooden mortar to smash the mixture in a ceramic, ridged bowl specific for the purpose.  I asked why he didn't want to us the food processor that is easier.  He answered, "Because."  So I continued to mulch the mixture in the bowl. It became a meditation watching the various herbs render to smaller and smaller pieces. And as they became smaller, their aroma joined with the others and rose from the bowl. I didn't get the same experience when I used the food processor. The experience gave me the translation to his "Because". 

I had the dogs to the vet this week for various minor issues. This turned into a fortuitous occasion.  The two vets were talking about horses. I talked about when I rode dressage. I got an invitation to join them at the lake when they take the horses for a swim. That is a big treat for me...I'll be tempted to ride but...we'll see. My dream was to ride until I was 90 like the grandmother of a friend. I'm not a 'go to the gym' person. I prefer to get the exercise through productive function.

We're still in fast food mode this week. Here's a couple...

 This is penne pasta arrabbiata 

It was pouring rain that day so we ate on the balcony.  The storm became furious that night and we were without electricity for a couple of hours. (I don't know if you can see the rain)

 The arrabbiata sauce is with tomatoes, olive oil, hot peppers and goat ricotta cheese. 

This was another day ... caprese.  Mozzarella di buffalla, tomatoes, basil.  These are the colors of Italy's flag...red, white and green. No, caprese is not the meaning for the flag of Italy, only the colors.    

Have a good weekend. Another busy week ahead.  

Best wishes to all as always,

Marilyn