Tag Archives: green stuff

Red Norlands & other veg: Aug 2016

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Spuds…

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Volunteer tomatoes

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English cucumbers… they produced a lot.. will plant only 2 hills next year,, not 4.

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Winter squash

I planted garlic about 2 weeks ago..  three kinds.. 1 from a neighbor, and Nootka Rose & Roja.. Last night I saw at least 25 shoots coming up.. I need to get some straw to mulch this bed.
And we’ve found the grey Italian zucchini cultivars have a better texture than the all green varieties..

 

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Our garden in Salem, Oregon..(#1)

Brenda has done a wonderful job on this…  we’ve had chard enchiladas a couple of times (enchiladas de acelgas) and the beets are great.. We’ve made pesto and need to make more.. putting in some thai basil tonight.

beets

beets

stupice

Czech tomato:
Tomato Stupice (in czech – Stupicke polni rane) (in english – Stupice field early) arisened from crossing (Rheinland glory x Mikado x Solanum racemigerum) in cultivator station in community Stupice (near Prague) in 1955. Good for cooler climates.
Read more: http://davesgarden.com/guides/pf/go/71195/#ixzz38VJ2d3yo

 

back view
Brenda in the back of the garden
between the rows

between the rows; flagolet green beans in the foreground..

lechuga rojo

red lettuce

zooks!

Making zucchini buttermilk soup..

 

Recent food things

I’ve been lax.. but the Richmond House is sold.

ABC

ABC cafe Thanksgiving 2013

biscuits

Biscuits

??

Guess who..

salsa

tomatillos

Okra-Corn Maque-Choux

Lots of fresh corn, okra, tomatoes, & peppers are available now in KCMO.

Two links of italian sausage, skinned
one chopped medium onion (I used red onion) {one could use shallots, I reckon}
two crushed cloves of garlic
1 tbs olive oil
Cut corn from 3 ears of fresh sweet corn
1 cup of chopped okra
1 cup of chopped tomatoes
1 cup of chopped peppers ( I used red & “yaller” peppers and about a tbs of minced jalapeño, or more, si tu quieres)
1 tbs Mexican oregano
1 bay leaf

okra

Chopping okra

in the pot.

Aerial view of maque-choux

 

 

done

c’est fini!

Serve with rice.

 

End of Two weeks in Kansas City.

Well, the high point turned out to be during the 4.5 hour layover in DFW where I got to meet one of my culinary heroes. I was at a gate in the D concourse where my Richmond flight was to leave after a flight to Mexico City left. It turned out the flight to Mexico City was delayed and an elderly lady sat down across from me. I noticed that DSK was inscribed upon her rolling duffle and she looked familiar. I went over to her and said:

“Pardon me, are you Diana Kennedy?”

She said she indeed was Diana Kennedy and we had about a 10 minute chat where I told her that I had most of her cookbooks and had really appreciated her work. She told me that she’s working with a couple of ethnobotanists on a huge volume on chiles and that she and José Andrés are planning to do a presentation at the Kennedy Center on the Deiz y Seis de Septiembre.

I asked if I could take a photo of her and she said “Get someone to take one of the both of us!” So here it is..

DKS y TBS

Una encuentra con la maestra!

After this, I had to check the departure screen and had to hoof it to concourse C.  I heard some guys saying that they’d seen Roger Staubach in the concourse.

Roger who?

~~~~~

The two weeks in KC were quite good, BTW.  I saw my wife,  and my son and his wife (for a few days on their way back to Toronto) and my mother-in-law, who had arrived Tuesday from Oregon.

We ate asian dumplings at BLUE KOI

dumplings

Pork dumplings at BLUE KOI (we ate there three times!)

Great mezze at LITTLE EGYPT (sorry, no photo but here’s one of the Farmer’s Market which opens at 5:30AM. These guys aren’t “hobby farmers“! No sir!)

kohlrabi

Kohlrabi

Samosas, kebabs, & rooh afza (a chilled & delicious pink rosewater & milk drink) at CHAI SHAI

chai shai

Lamb kebab & rooh afza (we ate at Chai Shai twice)

and I made the rounds of various taquerias getting a fix of serious Mexican food which is not to common around here, except at LA MILPA

guacamalera

La Guacamalera (they make guacamole at your table in some places)

And several BOULEVARD ales were quaffed. BTW, BOULEVARD has joined up with DESCHUTES brewery from Bend, Oregon and they will be in the KC area in a few months. Be still my heart.

Real tabbouleh!

Too much bulgur , Herr Mozart!

Traditional Lebanese tabbouleh here, folks. Accept no substitutes.

tabbouleh

More green, less grain!

http://www.davidlebovitz.com/2011/06/tabbouleh-recipe-anissa-helou/

Olio: Dec 22 — Gigot a la Sept Heures! Dec 27

No one’s written up the ER meet up at Olio a week ago. Here goes..

The Wine Lady had a tasting of Central California zinfs and a wonderfully jammy bottle from Amador County.  I’d like to get some more of that, for sure.

wine lady

Answering questions about tasty wine.

Some folks bought food to share. Jason (our host) got a Pizza margherita and I ordered a nice platter of French cheeses.

fromage platter

quel fromage!

I had to leave before it ended.  Oona was coming in from KC and we’ve had a lot of work to do, getting the townhouse ready to put on the market. No rest for the wicket.

~~~~~

On the 27th, I cooked a Belmont Butchery piece of boneless leg of lamb. It turned out wonderful.

Gigot a la Sept Heures!

boneless lamb

Belmont Butchery's boneless lamb

I roasted this for 6 hours on a bed of garlic, rosemary, bay leaves, savory, & thyme at 300 F.

roasting bed

Rosemary, thyme & garlic.. pre-roasting

The roasted garlic cloves were like candy. Sorry I didn’t get a picture of the finished dish until we had devoured part of it. We served this with an Albariño and a bottle of Fin du Monde.

the remains.

We served the lamb with roast brussel sprouts, asparagus, a green salad, and white beans. It was wonderful.