In Season Recipes

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  • carollynn79
    carollynn79 Member Posts: 654
    edited June 2011

    Marilyn I love your pictures, nice!  I am competing with my brother in law you lives in Virginia for the first ripe tomato, hardly fair since he is much farther south but I am working on it!  I have a plant growing in a pot that is doing very well. The others are set out in the garden.  Do you have morel mushrooms in Italy?  The season here is done but we had a good season.  We eat them as we find them, have tried freezing but not the same.  Hunting them in the woods is a lot fo fun for my husband and I.  We had fresh lake fish today, a variety of pan fish.  A co-worker likes to fish so we exchange home grown beef for fresh caught fish!  We had fresh greens form our garden, I dressed them with yogurt, a littel mayo, and then mixed in some bread and butter pickle juice.  This is my husbands favorite dressing.  I am more into oil and vinegar but this is good with fresh picked greens.  We also had fresh corn bread made from home ground local corn a friend grinds it, and asparagus from the garden. I splurged and made some sweet potaote chips as we fried the fish.   It was a very tasty meal.

    Tomatoes project

    tomatoes 6-4

    Giant morel mushroom most are much smaller.

    giant morel

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited June 2011

    Carolynn79 -- looking good!  Your tomatoes are further along than mine.  Our weather's been a bit strange...cooler and wetter.  Did you get some of that heat wave in the US?  The poor plants don't know what to do.  My strawberries are confused and withdrawn.  

    Never saw the morel mushroom before...really beautiful isn't it?  It reminds me of a sponge although I'm sure much more delicate. How late do your tomatoes bloom?  Those in the earth look like younger plants.  

     We received the list via email from Slow Foods.  DH will mark what we want and send it back.  We go on Friday to pick them up...our first time.  I'll try to remember the camera. 

    I've been wire brushing the wrought iron on the terrace arches...prep to paint. Then the light, then the little gate, then the big gate. It's a good meditation time chore, like gardening. I think it's about time to invite some friends to join us for a lunch and enjoy the fruits of this labor.

    More later....

    Best wishes to all as always, 

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  • apple
    apple Member Posts: 7,799
    edited June 2011

    what a nice thread to read. 

     I've scrambled to get a few things planted.. a concord grape arbor, a pepper and tomato garden, beans along the fence, a spice garden.  I finally can eat a few plants out of these....one tomatoe,  a salad last nite and lots of herbs.

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  • carollynn79
    carollynn79 Member Posts: 654
    edited June 2011

    Apple I would love to see pictures of your arbor.  My DH built wood fences for our grapes, they are doing nice I will wait until the grapes start to hang to post pictures.  It is so nice to pick fresh from the garden.  The herbs are doing nicely, my DH is not big on them so I have to sue sparingly but I love to go out , rub the herbs and smell them!

    Marilyn, the tomaotes in the garden are about right for this area, the one in the pot was started in January, teh other ones in March.  We have only had a few really hot days over 90 most have been cool and wet 60's.  High 70's is normal most years, like you said strange weather this year. The tomaotes will bloom until late August many years we have enough tomatos to can early to mid August but this year my guess is September which works as we will be in Alaska for 2 weeks in late summer. Nice chatting to both of you!

    Carol

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited June 2011

    Apple, so good to see you here.  Glad too that you're enjoying the bounty of your garden. We're looking forward to the pics.

    Carolynn, I snapped a few pics of my tomatoes.  They are not as big as yours this is certain. They usually are finished in July but who knows this year!  And our small magnolia is blooming again.  It usually blooms in Spring and stops...poor thing is confused. I've been watering the seeds for grass in the garden and the magnolia is taking the water too.  Maybe this is why it is blooming again.

    We went yesterday to pick up our slow foods veggies.  It wasn't the photo op I thought it would be. We simply met one of the reps at a small, non-descript shop.  There were a couple of tables, baskets filled and tagged with names. In the corner were children's toys and baby carriers and pictures on the wall of people who strive lifelong for peace.  My husband talked about the farms that produce the food and the certifications.  The farms are close by.  They chatted about fruits. 

    We brought home our order of ravanelli (radishes), misticanza (mixed salad--cicoria, ruggala ) and albicocche (apricots).  Yesterday, I experimented and made a pate in the food processor...mixed the steamed salad  with raw carrots and potato, some olive oil, parsley, greek basil, and a bit of stock...then baked it.  The taste was OK, a bit gritty with the carrots, and the color was too dark.  I was trying to make a dish I ate in Pavia...they didn't give me the recipe. It was more a mousse than a pate and light in color...I think either zucchini or squash . It was accompanied with a small crepe filled with cheese.  I'll try again.

    Yesterday too, our friend dropped by again with some veggies.  We'll be stuffing the zucchini flowers today with cheese and baking.  The dogs smelled the veggies and circled the table...begging.  DH gave them some.  

    So here are the pics.  I need to return to finish the iron work.  I'll wash them and leave to dry before we paint.  I hope this holds up for awhile.  I don't want to do this work again any time soon! DH made this iron design 20 yrs. ago.  I envisioned his work while I cleaned it... him firing the iron and turning the designs then firing them together on the window.  It wasn't his trade...only art.

    Looking forward to hearing more from you all.  It's so good to be back at the table with you.

    Photobucket

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    This is just yesterday's lunch.... we use canned tomatoes from a farm that produces only tomatoes and has a reputation for quality.  DH finds interesting foods.  I'm the "boss" of the pizza.  He's the "boss" of the pasta.

    Photobucket

    Best wishes to all as always,

    Marilyn

    "Never run faster than your guardian angel can fly" 

    edited because I always forget something....here is the pic of my hard work on the iron

    Photobucket

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited June 2011

    I saw this today...pizza from scratch in the NY Times 

    http://video.nytimes.com/video/2011/06/20/dining/100000000844455/pizza-from-scratch.html 

    Do you think that someone from the Times is reading our thread?   

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  • walley
    walley Member Posts: 231
    edited June 2011

    Hi ladies,

     I love reading all your recipes.It is such as nice board.Very postive and upbeat.Going to try some of your recipes.Love your pictures too! Have a great weekend.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • carollynn79
    carollynn79 Member Posts: 654
    edited June 2011

    Hi Walley, Teka and Marilyn

    We have had a lot of raint his week a littel over 4".  We are still picking asparagus but it is almost doen.  The lettuce is doing well and one of my early potted tomatoes are starting to ripen!  Just love garden season.  A friend gave us several sweet banana pepers so I am going to make pickled peppers tomorrow.  

    Marilyn, the iron work looks very nice.  My DH does woodworking.  Recently he made new dresser and  headboard, they are very nice. He also installed an old pump over our cistern well.  He cut an old toasted wine barrel and planted flowers it is nice. Will put pictures up tomorrow forgotI have to upload them to flickr before posting.  I hope all are well.  My DH and I participated in our local Relay for Life today.  It was a nice ceremony.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited June 2011

    Hi Carolynn, Teka and all,

    It was a busy week. I have the joy(?!) to file not only US but Italian taxes. These were finished this week (I found a competent woman here to help me with both.)  The paperwork delayed the finish of the iron work...but, ta da, that work is finished! So we celebrated with our friends on the terrace for lunch. They love zucchini flowers too, but they don't like to cook. Our lunch went from 12:30 to 4:30. We started with small portions of gnocchi in gorgonzola/yogurt sauce, then the zucchini flowers and cheese, and after had mixed salad followed by a plate of Sardinian cheese and mostarda ...the staples of bread or white pizza, wine and water. Our friends brought cream filled pastry from Rome but we all agreed to save them for another day. There was discussion about cholesterol levels. All of the cheese we served was made from sheep and goat milk. The portions too were small even though the selection was not. The dogs were permitted to join us at the end of the meal to their delight and our guests.  We all slept well last night.

    This week was my monthly writer's group meeting (my piece was on the table for critique).  We were also saying farewell to one of the members who is going back to US.  We'll miss his poetry. I suggested he join us on Skype when he gets more techy. The farewell party was a contribution from each of us. I brought baked ricotta cheese (sheep) covered in hot peppers. I was full of brownies when I left as they are scarce here so I overindulge when I see them. 

    Teka, the asparagus sound yummy.  They are one of my favorites.  I think I posted a recipe here...trim the tips and eat as is, puree the stalks (they are more fiber, less tender) and add to mashed potatoes or not. Glad that you've joined us.  Pull up a chair to our table....

    Carolynn! your tomatoes are almost ripe?!  I'm jealous. We ordered tomatoes from Slow Foods along with lettuce, eggs, and peaches. The peaches are from Sicily...wonderful flavor. Your peppers sound so good.  DH has a problem to digest if the skin is on.  I read recently to microwave them and then peel.  I'll try that because I miss the flavors.  Your DH is very creative...you are fortunate indeed.  What type of wood did he use?  Was it from your land?  I feel the emotion of the piece when I know the hands that worked the art. That adds so much to the enjoyment. Last year I bought two antique, glass front cabinets for all of the table needs (recylced). The pieces are teak and came from India. Even with age, they close precise. I wish I could say the same for me! 

    Here are my pics for the week:

     Iron work is finished! We worked hard. 

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    Sergio's cheese shop  

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    Sergio's new award (May 2011), second place ... competition in Rome 

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    A display in the shop ... sheep sheering. 

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     Pics of Sergio's farm ... and I love that he always includes the children. Ah, to be young again.

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    Hope you can see these little shots OK. They didn't mind at all that I took the pics inside the shop.  I told them I'd share them to you all.

    Gotta go now...DH wants to pick cherries.   

    Best wishes to all as always,

    Marilyn 

    "Never run faster than your guardian angel can fly" 

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  • carollynn79
    carollynn79 Member Posts: 654
    edited June 2011

    Marilynn  love the pictures, sounds like a great lunch!!  We do not have any good artisan cheese in our area, but we seek it out when we travel along with the winerey's.  We have fresh strawberries right now but the peaches and cherries sound great, ours are severla weeks out.  Here are some pictures.

    well flowers

    Dh's latest project he took an old pump inserted it in the cistern, took an old wine barel and planted petunias.

    tomato ripning

    Early tomato

     bicolor rose blossom

    Bicolor rose

    fresh picked greens

    Fresh Garden greens

    Hope everyone has a great weekend, planning steak on the grill, fresh salad, asparagus, and fresh strawberry pie.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited June 2011

    Teka...sorry for the rainy day unless it was needed. Your dinner sounds yummy.  We enjoy our pork chops with applesauce that I make from renette apples--they boil down within 15 minutes.  Granny Smith's are better for baking. The kids recipe reminded me of my sons diet when they were young.  How old are they?

    I saw another recipe on NYT for grilled radicchio. We cook this recipe in the pan on the stove and add sausage. It's very tasty. http://www.nytimes.com/2011/06/29/dining/radicchio-grilled-with-olive-paste-and-anchovies-recipe.html?src=recg 

    Carolynn--we are seeing red!  We finally have one red tomato.  They are small this year though.  And my strawberries are near non existent.  We picked the cherries the other day, few that there were.  I washed them, took out the seeds of some only to find larve inside.  First time ever.  Maybe we waited too long to take them from the tree.  After all of that work, I tossed them all out.  The pic of the rose is beautiful. Gorgeous color.  And the old pump reminds me of the tin man from the wizard of oz...silver and stately. Very nice.

    I have friends coming next week for lunch.  I have no idea yet what I want to plan. It's getting hot, hot, hot...even the breeze.

    More later...

    Marilyn 

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • carollynn79
    carollynn79 Member Posts: 654
    edited June 2011

    Teka my DH and I like milk gravy.  We make it when we have country or chicken fried steak.

    My DH picked strawberries at a neighbors, will have a bowl of fresh berries and greek yogurt for breakfast and now I hope all of you will join me in a piece of crustless strawberry pie.  I take  1 cup water, honey, 1 tbls corn starch and bring to a boil.  Add one small package of strawberry jello let cool but not set, add 1/3 qt strawberries sliced to cool jello put in bottom of pie pan as bottom  layer, I put in the freezer, mix cream cheese a littel honey, a few berries until smooth add a little jello beat until smooth, once bottom layer is set layer with cream cheese mixture, let set, mix remaining berries and jello, put on top and let set.  We really enjoy this.  You can use a baked or graham cracker crust but I  like it this way best.

    003

    Marilyn love your avatar pictures the roses are beautiful.

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  • hollyann
    hollyann Member Posts: 2,992
    edited June 2011

    Hi, I haven't been to this board in a long time......Love the recipe for the strawberry pie!.....may try later in the week...

     (sigh)....Seeing the picture of the morrel mushroom brought back fond memories of my childhood when my mom, sister and brother and I would go into the mountains in Kentucky and pick them wild......Only we called them hickory chickens!......They are so delicious if you coat them in a little eggwhite and then dredge them in cornmeal and fry them........YUM!.........can't remember if they tasted like chicken or not!...LOL.......Do try them this way though........I think you will enjoy them.....Can't afford them at the market...They're $15 a pound!........

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • carollynn79
    carollynn79 Member Posts: 654
    edited June 2011

    We only enjoy them during the season and then only what we can pick.  It is so nice to spend the time in the woods searching for them, hollyann nice memories, my guess is they don't grow in Georgia or do they?

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited July 2011

    Hollyann, nice to see you again.  Wow those are expensive mushrooms. Everything is relative though.  I can imagine shipping fresh to other areas of the country would make them expensive.

    Teka, I didn't imagine your children in their 20's.  Mine are in their late 30's early 40's.  I still love to make them a meal and feed them, don't you? 

    Carollynn--The strawberry pie sounds fresh and yummy.  We don't have jello here, but we do have geletin sheets.  I can try this.  About the avatar...thanks and, they were a birthday bouquet from DH. I'm very curious to know what yours is...my eyes aren't so great.

    Your pictures inspired me to do a few....especially the flowers.  We have a variegated rose too.  And I wanted to share our first ripe tomato. I was talking with my mother the other day (she's 92) and told her that the tomatoes started to ripen and soon they'll be like popcorn...turning red one after the other. She laughed.

    I learned about the demise of my cherries from the Italian physics student who I have english conversation with...we made it our topic. He told me that this year's crops like cherries and apricots will suffer from the rain that we've had. He told me that at the point the cherry blossoms begin to form the fruit, is an important transition time...too much rain and the cherries aren't so good...which they weren't.  Then we left them on the tree too long. I won't take them for granted next year.  The rain was good news for the wines this year if the rest of the season goes well.

    We didn't place an order to Slow Foods this week because our friends have given us baskets from their garden.  We have so much zucchini.  The dogs are happy about the gifts too.   

    Here's my pics for the the week

    Variegated rosebud... 

    Photobucket

    Gardenia... 

    Photobucket

     First tomato of the season 

    Photobucket

    Best wishes to all as always,

    Marilyn 

     

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  • carollynn79
    carollynn79 Member Posts: 654
    edited July 2011

    Marilynn my avatar is a picture of a sleeping Monk seal we came across while on the beach in Kauai.  We too have picked our first tomatoes, we will enjoy tonight.  You can make the strawberriy pie without jello, you can mash a few strawberries add 1 cup water, 1/2 c sugar and 1 1/2 tbl cornstarch bring to a boil, let cool add berries.  This will give you a soft glaze.  I love the varigated rose, is it fragrant?  I bet the gardenia smells heavenly. My DH picked 10 quarts of berries yesterday at a friends so we sat on the porch and prepped strawberries for the freezer and of course had  some in my yogurt this morning.  Can't beat fresh summer berries.  I have josta berries and goose berries that will be ready in a couple of weeks.  Trying to decide if I want to make jam or wine from them.  Have not made wine from them so I am tempted to try a gallon.  

    Teka and Marilynn  My sons are 26 and 29 I love to feed them but don't get to se them often.  I am excited as they are both going to be home the first weekend of August.  We have a Friday night dinner planned, grilled steak, brats, fresh salad, whatever fresh veggies and fruit we have, fresh potato salad, and pie what ever is ripe at the time, and of course Mumma's Concord wine.  Last February we stopped in Las Vegas on our way to Hawaii to visit my youngest son, I cooked for him and his friends for the Super Bowl it was a great time!!  My oldest live in Albuquerque as does my youngest brother so when I go ther they usually feed me.  My brother and I always go out for spicy enchiladas!  

    All of my roses are blooming they smell so nice, will post more pictures.  I hope all have a great weekend.  We will celebrate the holiday weekend remembering how important our freedom is and bumming around the house and garden.  It has been a tough work and personal week so looking forward to a relaxing weekend. We attended the funeral of our friends 19 year old son who died of a brain anyeruism.  They were with me 27 years ago when I laid my daughter to rest, lots of good and painful memories this week. I am sitting out on the porch now, there is a cool breeze.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • carollynn79
    carollynn79 Member Posts: 654
    edited July 2011

    I like currants especilly currant wine.  I grew up picking currants for Grandma Mary and then help make jam, yumm yumm.  I don't have currants but a neighbor does so I get some, I have josta berries and they are a cross between black currants and gooseberry.   I ahve had no luck growing blueberries but want to try again next year.  Have a different spot picked out. Worked in the iris this morning seperating, weeding, will move in a day or two.  

    It is really hard for the youth to find jobs.  My oldest went to ALBUQ for a number of reasons but it has been good for him, my youngest could have worked anywhere and choose Vegas, that farm boy loves the Vegas life.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • SeasideMemories
    SeasideMemories Member Posts: 3,194
    edited July 2011

    Hi Teka and all,

    I am fairly new to vegetable gardening, although I have grown flowers for years!  The year I was diagnosed was supposed to have been the year that we put in our very first vegetable garden but, I spent most of the summer doing treatment. 

    Last year was my first year!  Had some things that did well (zucchini and tomatoes) and others really not so well (beets and arugula)...

    For those with experience.... Why would my beets and radishes just grow a long tap root and not bulb out?  I think I have been watering enough so can't imagine why they just are not co-operating.. Maybe the heat? 

    Anyway... I do read this thread quite a bit...  Thanks for all of the beautiful pictures of flowers and food!! Just lovely!

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited July 2011

    Seaside Memories--I'm an amateur gardener and flub my way through it. Carolynn79, on the other hand, is quite knowledgeable and can probably give you many gardening suggestions. We can also research these things together and see what we learn.  I like your tag name. I have many 'seaside memories' from the Jersey shore. 

    Teka--beet greens?  I've never tried them...something new to look forward to...I love beets.   

    We had some heavy rains in the last couple of days. It reminded me of Florida weather when the storms come in, drop tons of rain, then disappear.  I thought that our plans for a luncheon yesterday would be changed.  But we had sun yesterday and the breeze returned to our terrace.  I needed to use a plastic table cover because the table had been soaked and wasn't quite dry.

    It was a special occasion. One of the members of our writer's group is returning to the US so we gathered for a good bye over a meal. I asked if he had any menu requests--he said "anything Italian".  So here is what we made...

    Giancarlo's Trinity Fettuccini (Normal, Spinach, & Peperocino)  

     fettuccini

     Marilyn's zucchini & carrot mousse

    Veggie Mousse

    Sergio's sheep & goat cheese from ricotta to aged served with mostardo 

    cheese plate

    Semi-freddo creme lemon on a shortcake (type) with fruit on top.  

    creme pie

    We served white wine, water and ice tea  -- one tea was green tea and mint without sugar made from tea leaves and our home grown mint.  The other was Yogi tea, aztec mix of herbs and seasoning.

    buon appetto!

    Best wishes to all as always,

    Marilyn 

     

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • carollynn79
    carollynn79 Member Posts: 654
    edited July 2011

    We had fresh kholarabi, salad, and bacon, lettuce, and tomato sandwiches with fresh bread.  My DH picked lots of strawbweeries earlier this  week and we made jam, froze lots for winter and just finished the last of the fresh ones.  I picked a few raspberries and goose berries today.  I love all the fresh garden fare this time of year.  Weather has been wonderful, mid 80's and sunny.  we actually need a littel rain.

    Srawberries 2

    Kholarabi

     Fresh bread

    Windmill garden red blaze

    Our Windmill flower garden, the red blaze climbing roses are gorgeous this year

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited July 2011

    Carolynn79 -- I can smell the bread from here!  The fruits look soooo good--you'll have that picture in your mind when you enjoy them in the winter.  I like your rock garden with the windmill and the roses. Now, tell me about kholarabi?  It's a beautiful shape and color.  Is it like cabbage--firm?

    I saw your avatar when I increased the size.  The seals are beautiful. My only seal encounter was in California.  They are a joy to watch. 

    Teka -- wild milkweed ... oleander.  I googled and found this http://www.ehow.com/how_2179625_cook-wild-milkweed-pods.html I read also that monarch butterflies are attracted to this plant but that the 'milk' is poisonous.  It's like so many plants that are food or medicine depending on how they are used.  People here a fond of hunting "wild" plants for food as well as snails, berries and mushrooms. 

    It's been an inconsistent week for me. I was 'delivering' kidney stones from last weekend.(Maybe I need to cut back on my Vit D and Calcium supplement.)  The worst is that we needed to cancel reservations at a friends restaurant for a Slow Food evening http://it-it.facebook.com/people/SlowFood-Bracciano/100001656707396. Drats!  Finally by Friday, life returned to relative normal.

    Friends are coming for lunch today. So, yesterday we went to the butcher shop for our meats. DH is serving rabbit for lunch.

    The butcher shop is across the street from the church in a very small town. People were gathered outside the church dressed for a wedding.  While we were chatting through our meat selection, we all noticed that cars arrived in front of the church. By then we had completed our order so we migrated to the shop window to watch and hear the story about the bride and groom. Seems this couple, now in their late 30's early 40's, were an item from teenagers. Later, she moved north and he stayed local.  They each found other partners...unmarried. She moved back in recent years and they reunited. The bride eventually arrived. She stepped out of the car in a sleek, form fitting white satin gown with elbow length, fingerless gloves, and a waist length veil trimmed in satin. On her feet she worn white platform, open toed, stiletto heels. The nickname of her husband to be is 'Zorro'. Two young boys were dressed with mask and carried play swords. The little girls worn flowered wreaths and puffy white dresses...adorable. The young men held the bride's train...so cute.

    We went back to our meat order and DH stepped outside to the bank machine.  Up the street we saw a marching band arriving.  It was led be baton twirlers.  We stayed a little longer to watch. We had little choice as the main street was the only way in or out of the town. The troop traversed the town in both directions within 15 minutes.  

    I don't normally carry my camera to the butcher shop.  I may think about that the next time.

    I also spent the day cleaning.  

    Have a good weekend.

    Best wishes to all as always,

    Marilyn 

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