Celebrating the Swan Song of Summer: Grilled Peaches with Blue Cheese, Caramelized Onions & Pecans . . .

September 22nd, 2013 Comments Off

Grilled Peaches stuffed with Blue Cheese, Caramelized Onions and Pecans with Balsamic Glaze - michaela medina harlow - thegardenerseden.com Grilled Peaches with Blue Cheese, Caramelized Onions, Toasted Pecans & Balsamic Glaze

Gloria Peaches at Scott Farm Orchard - michaela medina harlow - thegardenerseden.comGloria Peaches at Scott Farm Orchard, Vermont. According to Scott Farm orchard manager, Zeke Goodband, these beautiful, sweet, firm-fleshed peaches are the perfect choice for grilling and roasting!

Scott Farm Peaches in a Bowl - michaela medina harlow - thegardenerseden.comBeautiful Scott Farm Peaches, Almost too Good to Eat

Oh summer, summer, summer . . .Where have you gone? As I sit here in my garden chair —surveying the red-tipped Viburnum leaves and orange-tinted Flame Grass— once again I marvel at the quick passage of time. In just a few short hours, autumn will officially begin in the Northern Hemisphere, (20:44 UTC or 4:44 pm ET). Much as I love the fall —always my favorite season— this year I feel more than a touch of melancholy as I let sweet summer go.

Hydrangea paniculata 'Limelight' in Autumn - michaela medina harlow - thegardenerseden.com Blushing Limelight Hydrangea (H. paniculata ‘Limelight’) in the Garden this Morning

Canada Geese and Harvest Moon - michaela medina harlow - thegardenerseden.com  Canada Geese Slip Away by the Light of the Full Harvest Moon

Miscanthus sinensis 'Morning Light' in late summer - michaela medina harlow - thegardenerseden.com Morning Light Maiden Grass Dances in the Cool Breeze (Miscanthus sinensis ‘Morning Light’)

Although this has been a rather cool and rainy season, the months were also filled with warm riches and delights; kayaking on the river, a trip to Block Island, Christmas-in-July fireworks, a picnic in the orchard at Scott Farm, milestone family birthdays, and exciting projects at work. This has also been a year of culinary exploration and adventures thanks to delightful produce from my kitchen garden and fruit from nearby farms.

Swan Song of Summer - michaela medina harlow - thegardenerseden.com The Swan Song of Summer 

Recently, after picking up fresh, late-season peaches from Zeke Goodband at Scott Farm, in Dummerston, Vermont, I decided to experiment with savory recipes featuring this delightful fruit. Grilling peaches has always been a favorite late-summer pastime, and after sampling a delicious appetizer of blue cheese, caramelized onion and pecan stuffed peaches at Magpie Restaurant in nearby Greenfield, Massachusetts, I decided to give the idea a whirl. Simple to prepare and delicious as an appetizer or side dish, these grilled, stuffed peaches are the perfect way to say farewell to summertime.

So as we listen to the swan-song of summer —crickets in the meadow and bluejays in the scrub— here’s a touch of sweetness to send the gentle season on her way . . .

Grilled and Stuffed Peaches on Platter with Balsamic Glaze - michaela medina harlow - thegardenerseden.com

Grilled Peaches with Blue Cheese, Caramelized Onions, Toasted Pecans & Balsamic Glaze

 Appetizer or Light Side for Six

Ingredients

6 Large Gloria Peaches (sliced in half & pitted, skin on)

1/8 cup Pecans (toasted, chopped fine)

1 small, sweet onion, caramelized and chopped fine

1/4 cup Crumbled Blue Cheese (or more)

Salt to taste

Butter for Grilling

Balsamic Glaze for Drizzling Platter

Grilling Peaches - michaela medina harlow - thegardenerseden.com

Method

Caramelize onions, chop/toast pecans, and crumble high-quality blue cheese in advance. Mix the three ingredients together in a small bowl and salt lightly to taste. Set aside.

Slice and pit peaches. Scoop out center neatly to make a bit of room for stuffing if pits are small, and set aside on a platter for grilling. If grilling over flame, brush peaches with melted butter and set on medium-hot grill, away from direct flame. If grilling indoors (Foreman grill or the like), heat the grill and then rub with butter. Grill the peaches until fragrant and soft, but still firm. Remove from heat and fill each peach with a tablespoon or more of stuffing. Arrange on platter and drizzle with balsamic glaze. Serve warm or at room temperature.

Grilled, Stuffed Peaches with Blue Cheese, Caramelized Onions, Pecans and Balsamic Glaze - Michaela Medina Harlow - thegardenerseden.com Grilled, Stuffed Peaches Make a Great Appetizer or Side Dish with Other Grilled Foods. Serve Warm or at Room Temperature.

Photography & Text ⓒ Michaela Medina Harlow/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not take my photographs without asking first. Thank you! 

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

VivaTerra - Eco Living With Style

Gardener's Supply Company

All Hail, Amazing Kale! Jennifer Audette On Summer’s Hippest Superfood & Sumptuous Peach, Corn & Kale Salad . . .

August 3rd, 2013 § 6

Peach, Corn and Kale Salad - michaela medina harlow - thegardenerseden.comPeach, Corn & Kale Salad, Recipe Below

Kale, glorious kale. A member of the extensive Brassica oleracea species (cultivars: cabbage, broccoli, kohlrabi, Brussels sprouts, cauliflower, savoy), kale is in the acephala group, which means “headless”. Kale and its nearly identical partner, collards, are likely quite similar to the earliest forms of cultivated cabbage, which were also non-head forming and known to be in cultivation for thousands of years.  The word “kale” is apparently Scottish in origin stemming from the Roman coles and caulis, their words for cabbage. Bet you can guess where the words “cauliflower” and “cole crops” come from now, too. In medieval times this group of vegetables was known as coleworts or colewyrts.

Like my favorite Vermont-made t-shirt says, we should all “Eat More Kale”, but kale can be a hard sell, even to people who love their veggies. Does the idea of kale cause you to cringe as you picture bitter greens lumped in a foreboding pile on your plate like a gustatory penance for all the junk food you ate this week? Well you’re in luck, because I’m here, a Kale Krusader, to convert you.

Redbor and Rainbow Lacinato Kale Harvest - michaela medina harlow - thegardenerseden.comHarvesting Tender Leaves of Redbor & Rainbow Lacinato Kale

Kale can be planted each spring as soon as the soil is workable, which we all know is the time when gardeners chomp-at-the-bit to stick hope into the cold earth and wait for it to grow. So, don’t you dare plant tomatoes, peppers and green beans in early May as a desperate attempt to get a jump on the season only to have failed germination and frost-killed seedlings! You should be planting seeds or six-packs of kale instead! Winterbor is my favorite variety because I like how the ruffle-y leaves trap dressings and seasonings. But there are other varieties: Lacinato (dinosaur kale), Red Russian, Rainbow Russian, Red Winterbor and many others.

Rainbow Lacinato Kale - michaela medina harlow - thegardenerseden.com Rainbow Lacinato Kale with Lovely Hints of Lavender, Blue and Turquoise, is Even Pretty in Edible Floral Arrangements

I have grown kale easily from seed in the past, but now prefer to purchase six-packs of healthy starts.  The tiny, tentative leaves emerging from seeds were harder for me to protect from the darn slugs. The more mature six-pack starts seem to stand up better to moderate slug and snail abuse.  Kale prefers well-drained, organically rich soil with a pH of 6.0 to 7.0 and full sun.  The most common pest you’ll find on your kale is the cabbage worm, the larval stage of those pretty little white cabbage butterflies. Dark green frass (fancy word for poop), collecting on the stems of your kale plants will give the little buggers away.  So, do a daily walk-through looking for frass. If you find any, search for the well-camouflaged cabbage worm. It will be almost the exact color of the kale stem. Pick it off and dispose of by your preferred method. (I throw them onto the driveway, hoping that birds might eat them. I’m not sure if this system actually works as planned since I’ve never done a follow-up study of my disposal method.) Kale is very easy to grow and produces from early spring right through late fall. They say frosts make the leaves sweeter, but honestly, I’ve never noticed a big difference.  This year, the neighborhood woodchuck took a liking to my kale and in early July ate most of my crop (18 plants).  But once the woodchuck problem was solved (a story for another day), the kale recovered even stronger than before and on it grows.  Go kale, go!

Young Redbor Kale Leaf - michaela medina harlow - thegardenerseden.com Beautiful, Curly Redbor Kale is Great for Holding Dressing and Seasoning, or Fancying Up a Serving Bowl

So with the growing part out of the way I can hear you wondering, “yeah, but what’s so great about eating the stuff?” I’m glad you asked! When you grow your own kale you can pick it right before you’re going to eat it so it’s fresh and tender. You don’t get stuck with excessive bits of the hard, fibrous ribs like you get in a bag of kale from the grocery store. You can harvest the younger leaves for salads. Save the more hearty leaves to braise atop golden-brown onions and garlic for 20 minutes (adding small amounts of water to keep from burning). Then toss with a good squirt of fresh lemon juice, olive oil, parmesan cheese and serve over your favorite pasta. You can tear kale leaves into bite-sized pieces and sprinkle over the top of a pizza before popping it into the oven. The edges of the kale will get crisp and nutty while the part in contact with the pizza stays tender.  And if you missed the craze of “Kale Chips”, just do an internet search and you’ll find plenty of recipes for the simple-to-make, healthy, addictive, salty snack.  You can make a dressing with tahini, tamari, red wine vinegar, garlic and water then toss with torn kale leaves. Top with tomato, cucumber and avocado.

Ingredients for Peach, Corn and Kale Salad - michaela medina harlow - thegardenerseden.com Fresh Ingredients from the Garden and Walker Farm Make Great Companions for Homegrown Kale

But hands down, this is my new favorite thing to make with kale. This salad appeared in my life just three weeks ago and I’ve made it four times since then. Because kale is so hearty, it holds up as leftovers even under an acidic dressing that would wilt lesser greens. So this recipe is great to make in a big batch to have for quick, healthy lunches and dinner side dishes for several days.  If there’s still time where you live to buy local corn and perfectly ripe peaches, you should make this salad post haste. I think there will be a few kale converts among the ranks.

Peach, Corn and Kale Salad with Wine - michaela medina harlow - thegardenerseden.com

Kale, Peach and Corn Salad

(adapted from a recipe at NPR.com)

Ingredients for 6 servings

Dressing

½ cup olive oil (the better the quality, the better your dressing)

¼ cup of freshly squeezed lime juice (or more to taste)

2 Tablespoons red wine vinegar

1 teaspoon honey

Salt and Pepper to taste

1 cup of red onion very thinly sliced into half moons

In a medium bowl, whisk together the oil, lime juice, vinegar, honey, salt & pepper. Add the thinly sliced onion, stir and allow to sit for 15 minutes or so. This mellows the flavors and softens the onion.

Salad

1 bunch of kale, (maybe about 10 – 12 small to medium stalks) washed, dried and torn into smaller pieces

½ a bunch of cilantro, stems removed and leaves torn, or to taste

4 ears of corn, uncooked, cut off the cob

4 peaches, peeled, cut into wedges

4 oz. of feta or to taste (I use Vermont’s Maplebrook Cheese and it’s delicious!)

Rainbow Lacinato and Redbor Kale - michaela medina harlow - thegardenerseden.com

Method

Combine the kale and cilantro in a large bowl. Pour dressing over greens. Toss well, making sure to get the dressing over every piece of kale. Then add the corn kernels, the peach slices and the feta.  If you can let the salad rest, (refrigerated or not) for about an hour, the kale will absorb more dressing and soften slightly.  Keep leftovers refrigerated.  Enjoy!

Peach, Corn and Kale Salad Mixing - michaela medina harlow - thegardenerseden.com Toss the Ingredients Together Well and Let Stand in the Refrigerator for One Hour or More, Before Serving

The best thing about eating so much kale is that it’s one of those supposed “superfoods”, which means I can drink more wine and eat more dessert with less guilt, right?  Hurray!

I know there are other kale-lovers out there in TGE-land. Got any great recipes to share?

Peach, Corn and Kale Salad and Wine - michaela m harlow - thegardenerseden.comA Sumptuous Summer Salad & Crisp White Wine Make a Perfect Light Dinner for Two on a Sultry, August Evening

Today’s guest blogger, multi-talented writer Jennifer Audette is author of the always entertaining and often humorous Cozy Toes BlogspotWhen not experimenting with canning, baking, cooking, horticulture, entomology or other scientific pursuits, Jennifer can be found writing, hiking, making music, working at Walker Farm and delivering smiles to her very fortunate friends.

Travel back to Jennifer’s previous post on Dilly Beans by clicking here.  

Thank you Jen! xo 

Article ⓒ Jennifer Audette, Photography ⓒ Michaela Medina Harlow/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you! 

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Plow & Hearth

VivaTerra - Eco Living With Style

Gardener's Supply Company

Caramel-Drizzled, Spiced Coffee Cake, Daylight Savings & Winter’s Last Hurrah

March 9th, 2013 § 5

Caramel Drizzled Coffee Cake ⓒ 2013 michaela medina - thegardenerseden.com Caramel-Drizzled Coffee Cake Takes the Edge Off a Winter Storm

Late winter snow storms are real heart-breakers. And it seems that, no matter how many times we’re hit by an early March ‘weather event’, I’m always caught by surprise. Songbirds are returning, buds are swelling on trees, and clocks are about to spring forward to daylight savings time (p.s. Don’t forget to move clocks ahead an hour before you turn in tonight, as DST starts 3/10/13).

It’s just starting to feel like a new season, and then. . .  It hits. A wet, heavy snowstorm. Doesn’t seem quite fair!

At times like these, I usually feel the need to bake something to lift my weary spirits and give me energy to dig out; something warm and golden and just a little bit gooey. What to do? I scanned the kitchen and my eyes focused in on my Finca Rosa Blanca coffee beans, sitting on the countertop. Mmmm. That’s it! Something like . . .

Caramel-Drizzled Coffee Cake

(ingredients for one 10-inch tube cake or two smaller cakes)

1/2 lb (2 sticks) of butter at room temperature

1 cup of granulated sugar

3 eggs at room temperature

2 1/2 cups of all purpose flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

3/4 cup sour cream or plain, Greek yogurt (full fat or 2%)

1/4 cup espresso or very strongly brewed French roast coffee, cooled*

5 teaspoons vanilla extract (or rum for a twist)

1 teaspoon nutmeg

1 teaspoon cinnamon

Caramel Topping

1/2 cup brown sugar (packed)

1/4 cup Greek yogurt or sour cream

1 tablespoon vanilla extract

Method

This is a very simple cake, but first, make yourself some espresso or some very strong French roast coffee to wake yourself up. Then, set aside 1/4 cup of espresso/coffee to cool and preheat your oven to 350° fahrenheit. Butter and flour a 10″ tube or Bundt pan (you can also use other shapes and types of pans of similar size, or make two cakes in 8″ spring-form pans, as I did for the photo). Now go gather your ingredients.

In a large bowl, blend the flour, baking soda, baking powder, salt, cinnamon and nutmeg together with a fork. In a small bowl, combine the sour cream or Greek yogurt with the espresso (or coffee) and 5 teaspoons of vanilla, and set aside. In a large mixing bowl (I use a stand mixer), beat the butter for a few seconds, add in the sugar and beat a minute or two. Add in three eggs at room temperature and beat until the mixture is creamy and smooth. Very slowly, combine the dry ingredients to the large mixing bowl, and beat until smooth. Add in the sour cream or yogurt/coffee/vanilla mix and beat the mixture a bit longer.

Pour the cake batter into the buttered/floured pan, stick it into the oven and set your timer to bake for 45-50 minutes. It’s done when the top is golden colored and a stick pulls out clean from the center of the cake. When done, let rest for 5 or 10 minutes and then remove the cake form/invert to cool. Flip the cake onto a serving platter. Now, at this point, I like to prick little holes in the cake with a stick or fork so that some of the caramel drizzle gets inside. That’s up to you.

To make the caramel drizzle: combine the brown sugar, yogurt and vanilla in a small bowl and stir well until blended. Set aside until cake is cooled and then drizzle over to your heart’s content (and set some aside for sinfully delicious dipping).

*If you’d rather not add coffee (even decaf?), you can omit this ingredient and instead use one full cup of yogurt or sour cream in the main cake.

Snow-Covered Nest ⓒ 2013 michaela medina - thegardenerseden.com

Now, if you’re like me, you hate waiting, so you go outside to shovel while your cake bakes. This gives you the heart to clear snow from the roof, which has slid down and piled atop the already snow-covered terrace and drifted into the walkways. Finish that off, then come in, drizzle the coffee cake, have a thick slice, and then go back out to clear the pathways, cars, truck, tractor and utility areas. Meanwhile, your partner-in-crime plows and pushes back snowbanks, while troubleshooting a stalling engine on the ’86 Chevy. Winter sure is a lot of work!

I recently read that shoveling snow by hand burns something like 400 calories (or more) per hour. Of course, the heavier the snow  the harder you work, and the more calories you burn. Oh, and don’t worry, this probably won’t be the last work out you get before spring. Keep that shovel ready. You’re gonna need a LOT of coffee cake to clear the nest!

Snowy, Sunlit Viburnum trilobum ⓒ 2013 michaela medina - thegardenersedenFrosted Viburnum trilobum Along the Sunlit Walkway

Lavender Hills ⓒ 2013 michaela medina - thegardenerseden.com To the Southwest: Warm, Lavender Hills

March Sunset in the Garden After the Storm ⓒ 2013 michaela medina - thegardenerseden.com Sunset in the Northwest Gardens, After the Storm

Photography and Text ⓒ Michaela Medina/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not take my photographs without asking first. Thank you! 

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

VivaTerra - Eco Living With Style

shopterrain.com

Gardener's Supply Company

Dilly Dallying in the Pickled Beans: An Intro to Canning with Jennifer Audette

July 28th, 2012 § 7

Delicious Dilly Beans

Dilly Beans: Easy Entrance to the World of Canning      Guest Author – Jennifer Audette

Here in New England, a moment exists each growing season when the stars align and your local farmstand, farmer’s market or (if you’re really amazing), own garden suddenly has all the necessary ingredients for the first batch of Dilly Beans. I have the fortune of working in the ‘stand at Walker Farm in Dummerston, VT and this past Thursday it happened. On Wednesday, the fantastic field crew picked seven bushels of beans and then four more the following day.  That means beans coming out our ears for a few days. The first, shy harvest of red chilies appeared in a small bowl, bouquets of dill heads made my mouth water in anticipation of eating pickled things and the garlic has been harvested and waiting patiently for several weeks now.  It’s time to pickle those beans!

As a kid, I spent a lot of time helping my Mom can things like peaches, pears and applesauce. I was a master of slipping skins from blanched peaches; sliding the glistening, sunrise-colored orbs into a mild vinegar bath to keep them from discoloring.  In the autumn, I looked forward to the smell of warm, cooked apples wafting up to meet me as I managed the Foley Food Mill from my perch on the stool. My mom’s palate tends toward the sweet; she’s been known to sprinkle sugar on salad greens deemed too bitter. She doesn’t do hot peppers or vinegar in large quantity and she’s only recently discovered the joys of garlic. Dilly Beans were not part of my childhood canning experience.  But I crave the savory world more than I crave the sweet world and so several years ago, after my Mom had set me up with all the paraphernalia for canning, I found the recipe for Dilly Beans in the Ball Blue Book Guide to Preserving and entered my very own world of canning…

Slender, Verdant Beauties, Await Morning Harvest

Home Grown Herbs & Spices: Hard Neck Garlic, Chili Peppers & Dill

Freshly Harvested, Washed & Trimmed Haricots Verts from the Potager

This is where I’m supposed to give you a nice tutorial about making Dilly Beans; a specific recipe, step-by-step instructions and such. Unfortunately, I’m not that kind of person. I’m not very good at specifics and I almost never following directions exactly and I certainly don’t do anything the same way twice. But, if you were here with me, I would be happy to show you how I do it. Side by side, you would help me find eight wide-mouth pint jars in the storage space under the stairs, wiping away cobwebs and hoping no mice scurried out.  You would fill the dishpan with hot, soapy water and then wash the jars, the brand new lids and the old screw caps. Together we would wait a long, long time for the half-full kettle of water to come to a boil, discovering while we waited that I didn’t have enough white vinegar for the recipe. I would send you to the store for that.  Thanks, it’s so nice to have a helper!

I’d want to show you how I organize my workspace so that the jars are being sterilized in the large pot of water on the left front burner, the lids are simmering for 10 minutes (not boiling!) in their own separate pan on a back burner and the pickling liquid is simmering on the other front burner.  We’d remove one jar at a time from the hot water and pack them with the beans I’d prepared the night before (washed and trimmed), garlic cloves, chili peppers and dill. We’d fill the jars to a ¼” from the top with the hot pickling solution, remove any bubbles, wipe the top, slap on a lid and load each one into the canner basket.  Likely, there are much better ways to go about packing jars with garlic, chilies, dill and beans. I’m not very good at it and it takes me way longer than it seems like it should. (Maybe if you were here you would have come up with a more efficient way to stuff all those beans into jars!)  But eventually, all 4 pounds of beans and spices would be nestled into jars and lowered into the canning pot. Once we reached a rolling boil, we’d set the timer for 10 minutes. Tick, tick, tick….ding! After a short rest, we’d use the super-cool jar tongs to remove them from the hot water. Then we’d high-five and tell the cat to clean up the mess while we sat out on the porch toasting our efforts with a cool beverage. I’d give you your very own copy of the Ball Blue Book Guide to Preserving and you’d eagerly look through it for your next canning project (balsamic caramelized onions, sweet and spicy pepper relish, bread and butter pickles, tomato sauce, tomatillo salsa, hot peppers for sandwiches, barbecue sauce), knowing how easy it is to preserve the summer’s bounty, once you learn the ropes.

Dilly Beans

Dilly Bean ingredient list*

Ingredients to be Evenly Distributed in Each Jar:

4 pounds green beans, washed and trimmed

8 cloves of garlic

8 small red chilies

8 dill heads

Pickling Solution:

5 cups white vinegar

5 cups water

½ cup pickling salt

*For all the important canning safety basics and full recipe with directions, please take the time to locate a good book from the canning canon and do your homework.  The previously mentioned Ball Blue Book Guide to Preserving is a very approachable, easy-to-use introduction, full of inspiring recipes. It’s a reasonable $9 or so and you might even find it at your local hardware store along with all the necessary canning supplies. Have fun!

 Today’s guest blogger, the multi-talented writer Jennifer Audette, is author of the always entertaining and often humorous Cozy Toes Blogspot. When not experimenting with canning, baking, cooking, horticulture, entomology or other scientific pursuits, Jennifer can also be found hiking, making music, writing and delivering smiles to her very fortunate friends.

Thank you Jen! xo

Some Great Resources for Learning to Safely Preserve the Harvest…

Putting Food By

Ball Complete Book of Home Preserving with 400 Delicious and Creative Recipes

How to Store Your Garden Produce

Tips for Growing and Harvesting Tasty Green Beans

Haricots verts —or French-style filet beans— are slender, deep green and very flavorful. All beans should be picked frequently in mid-summer —daily when hot— to insure they don’t go to seed. For best flavor and texture, harvest beans when they are no thicker than the diameter of a pencil. As with most crops, I think it’s best to pick beans very early in the morning, before the heat of the day. Marigold and Summer Savory —believed to improve the growth of bush beans and deter beetles— are fantastic companion plants for haricots verts. Enrich soil with well rotted compost and provide plants with regular foliar feeding (applying liquid fertilizer to leaves in a spray or shower) of Neptune’s Harvest or fish emulsion to insure strong, healthy plants and a beautiful, tasty crop. Always wash beans thoroughly when harvesting, especially after applying fish emulsion or any fertilizer. Green beans provide their best yield during the first three weeks of harvest. With this in mind, I like to succession plant this crop for a steady supply of tender young beans straight through the killing frost.

Dilly Beans: Easy Entrance to the World of Canning ⓒ 2012 Jennifer Audette. Photographs ⓒ 2012 Jennifer Audette and Michaela Medina for The Gardener’s Eden, as noted. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not use photographs without permission. Thank you! 

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

VivaTerra - Eco Living With Style

shopterrain.com

Gardener's Supply Company

Dorie Greenspan’s Simply Delicious French Cake with Heirloom Apples …

October 17th, 2011 § 7

Marie-Hélène’s Apple Cake from Dorie Greespan’s Wonderful Book of Recipes, Around My French Table

I awoke this past Sunday morning with a kitchen full of heirloom apples from Scott Farm Orchard and nothing more important to do than brew a pot of coffee and bake a special birthday cake. No problem, right? Well, I suppose it would have been, were I not the easily distracted type. But of course, that’s exactly how I am. First, I noticed that the light in the garden was incredible, so I had to throw on a bathrobe and tip-toe across the lawn to take a few pictures. This inevitably led to squirrel watching, alpine strawberry picking, pumpkin collecting and hydrangea blossom gathering. Then, back inside, there was a flurry of flower arranging and spontaneous tabletop decorating. You know how one thing will lead another … 

Heirloom Fruit on the Sun-Striped Kitchen Table (iPhone Photo)

Suddenly I remembered that I needed to reschedule an afternoon appointment, and so began the emails. When I glanced up —startled by a squawking trio of blue jays as they hopped about the golden foliage outside my window— I noticed it was nearly eleven o’clock. In the modern world, this sort of behavior might be diagnosed as attention deficit disorder. I call it relaxing, and it was really quite wonderful. It’s been weeks since I’ve had an unscheduled day like this —free to follow each and every whim— and I totally loved it. When I finally settled down on my kitchen stool —leafing through Dorie Greenspan’s Around My French Table— sunlight had warmed the tabletop, and the sweet scent of ripe fruit filled the air. What a delightful way to spend an October morning …

Beech Leaves Turning Copper (Fagus grandifolia & Tsuga canadensis)

And Blushing Hydrangea Blossoms (H. paniculata ‘Limelight’)

And Blue Jays in Golden Halesia (H. tetraptera, the Mountain Silverbell)

My friend Jennifer has been raving about Marie-Hélène’s Apple Cake —from Dorie Greespan’s wonderful book of recipes, Around My French Table— for nearly a year now. And just last week, Jen reminded me of Dorie’s recipe again when she happened to mention that she’d baked this delicious dessert to share with her husband on their anniversary. I love Dorie Greenspan’s books —as well as her fantastic blog, which you can visit by clicking here— and I’ve been wanting to give this recipe a try since  Around My French Table arrived on my doorstep last fall. But the cake specifically calls for four divers apples (Dorie’s French friend, Marie-Hélène’s way of saying different kinds), so I waited until autumn arrived again to try it with fresh, heirloom apples. And this weekend, with a special birthday cake to bake and Scott Farm apples in season, I finally found the perfect opportunity to use one Calville Blanc d’Hiver, one Belle de Boskoop, one Ashmead’s Kernel and one Bramley’s Seedling heirloom apple  …

Fruit in the Kitchen and Passing Showers in the Garden

I Love Looking Outside While I Play Around in the Kitchen. Sometimes, At This Time of Year,  I’ll Spot Foraging Turkey or a Red Fox on the Hunt, But Most of the Time, I just Admire the Autumn Colors …. 

Apple Cake, Ready for Baking!

Fresh from the Oven: Golden, Warm, Fragrant Apple Cake. I Wish Your Screen Could be Scratch and Sniff

Marie-Hélène’s Apple Cake from Dorie Greenspan’s Cookbook Around My French Table

Ingredients:

¾ cup all-purpose flour
¾ teaspoon baking powder
A pinch of salt
4 large heirloom apples (different kinds)
2 large eggs
¾ cup sugar
3 tablespoons rum (dark)
½ teaspoon vanilla extract
8 tablespoons melted butter, cooled

Directions:

Set oven rack to center brackets. Preheat oven to 350° F and butter an 8 or 9 inch round, spring-form pan.

In a small bowl, whisk the flour, baking powder and salt together until blended.

Peel and core four apples of different kinds, and cut them into chunks roughly 1-2″ in size.

Whisk eggs in a medium bowl until they foam. Slowly add sugar and whisk a bit longer until well blended. Add the vanilla and the rum and whisk some more. While continuing to whisk, slowly add half of the dry ingredients. When absorbed into the batter, add half the melted butter. Repeat until all butter and flour mixture are smooth and well blended. Slowly fold in the apples using a spatula. Be sure all apples are completely coated with bater.

Push the apple batter (it will be very thick) into the buttered pan,

Place the pan on the center rack and bake approximately one hour, checking the cake toward the end of the baking time. Remove when the top is golden brown, and when an inserted knife pulls clean from the cake.

Cool for five minutes, then loosen the cake from the sides of a pan with a butter knife. Slowly open the form and let the cake cool to room temperature before serving. You can use a spatula to release the bottom of the cake from the form, or use a wax string. Place a serving dish on top of the cake and carefully invert.

Serve with homemade whipped cream or ice cream.

A Delightfully Unusual, Autumn Birthday Cake

All Heirloom Apples in This Post are from Scott Farm Orchard, Vermont. Stay Tuned for More Heirloom Orchard Mania this Week, Including Heirloom Apples for Cooking and Eating, Unusual Fruit, and Recommended Fruit Trees for Home Gardens

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photos, articles and content on this site (with noted exceptions) are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

VivaTerra - Eco Living With Style

shopterrain.com

Gardener's Supply Company

Gems in the Rough: Heirloom Potatoes & Delightfully Crispy Faux French Frites {Plus Tips for Root Cellaring Your Spuds}

October 13th, 2011 § 2

Crispy Faux Frites

I confess a weakness for frites. Real frites, mind you, not the soggy, pale-yellow excuse for French fries found in fast food restaurants. I’m talking about genuine, golden-brown, warm, crispy, sea-salty, flavorful French frites. The last time I had really great French fried potatoes I was in San Francisco of all places, in a little bistro run by a real Frenchman. I ordered two helpings. Yes, of course I know that fried foods aren’t good for me, but every once in awhile I crave a little naughty luxury … Doesn’t everyone?

Well imagine my delight when I stumbled upon Patricia Wells’ recipe for Fake Frites while flipping through her wonderful cookbook, At Home in Provence. Ordinarily I wouldn’t trust a recipe for fake anything; especially fake French anything. But here I find the Patricia Wells — Patricia Wells! — advising a method for no-fry French frites. Of course, I had to give it a try …

Potatoes Fresh From the Earth (Left to Right: Adirondack Red, Bintje, Peruvian Purple, Rose Gold, Yukon Gold, Rose Finn Apple Fingerling and La Ratte French Fingerling)

Although the instructions are simple as usual, Wells is very particular about both method and ingredients in order to achieve gourmet results. According to Wells, steaming is key to the faux-fried, crispiness of the frites, as it creates a starchy, textural coating on the surface of the potato. While it’s true that Idaho russets can be used here, for making the most flavorful fake frites, Wells’ top potato choices are Charlotte, La Ratte (fingerlings) or Bintje. And lucky me, I just happen to have a bumper crop of gourmet and heirloom potatoes this year; jewel like spuds in every imaginable flavor and texture. Given their petite shape and size —similar to fries even before cutting— I decided to try the La Ratte fingerlings first …

La Ratte Fingerlings: Freshly Washed, Roughly Peeled and Coarse-Cut for Faux Frites (Also On My Countertop: Peruvian Purple, Yukon Gold, Rose Gold, Rose Finn Apple Fingerling, and Ozette Fingerling Potatoes in Colander)

Look Like the Real Thing, Now Don’t They?

Crispy and Delicous as Traditional French Fries, But Much Healthier: Faux Frites

Faux French Frites

(Based on Patricia Wells’ recipe from her cookbook, At Home in Provence)

Ingredients:

2 lbs baking potatoes. Charlotte, La Ratte, Bintje or Idaho Russet

2-3  Tbs extra-virgin olive oil

Fine Sea Salt

Directions:

Preheat oven to 500° F (260° C)

The original recipe suggests peeling and cutting the potatoes into thick fries, approximately 3/4″ thick and 3″ long. This is easy with fingerling potatoes like La Rattes. However, I decided to coarsely peel about half of the potatoes, leaving some of the skin on for a rustic texture and flavor. You can make them either way.

Steam the prepared potatoes (covered) over simmering water for approximately 10-12 minutes. It’s very important that you steam, not boil, in order to create a starchy texture on the surface of the potatoes. Be careful not to overcook. Test the potatoes with a knife and remove from heat as soon a sharp blade can puncture the flesh and pull away easily.

Place the steamed potatoes in a large bowl and gently toss while drizzling with the extra virgin olive oil.

Using a slotted spoon, arrange the potatoes  in a single layer on a non-stick baking sheet. Be sure to spread them well, so they bake evenly.

Bake at 500 degrees fahrenheit for approximately 20 minutes, turning the potatoes (a wooden spatula works well) every 5 minutes or so to insure even browning. Remove when the potatoes are dark gold with brown edges, and very crispy.

Season to taste with sea salt while turning on the hot pan and serve immediately; solo or with your favorite burger or other french-fry-friendly meal.

Harvesting Gourmet and Heirloom Potato Varieties from My Potager

Tips for Harvesting and Storing Homegrown Potatoes

There’s nothing quite like the flavor and texture of freshly-harvested, homegrown potatoes. Once you taste the first, new potatoes —pulled straight from the earth and steamed or boiled in your kitchen— you’ll never be satisfied with grocery store-bought spuds again. Potatoes are a relatively simple crop to grow (click back to this previous post for favorite online places to order potatoes). I plant my potatoes in early spring, about two weeks before the last frost —or as soon as the soil is dry and ready to be worked— using the simple, old-fashioned hilling method with clean straw mulch to conserve moisture and keep down weeds. I begin harvesting new potatoes from a few plants as soon as they begin to bloom; usually late spring or early summer (click here for a post on harvesting new potatoes and a frittata recipe) From then on —growing a wide variety with a range of maturity dates— I enjoy freshly dug potatoes straight through the frost.

About two weeks after the potato plants senesce —the point at which the top growth naturally withers and dies back to the ground— the main crop is ready  to harvest. It is then that I begin to carefully dig —pushing down into the earth well beyond the hill and gently lifting in an upward motion toward the hill— with a garden fork or shovel. If I am harvesting potatoes to cook immediately, or over the next few days, then I simply brush off the dirt and wash them. If I am harvesting for long term storage, I dig on a clear, sunny morning and toss the potatoes up onto the topsoil, allowing them to dry out a bit as I work. I then backtrack and carefully go over the potatoes; brushing off the earth while sorting and selecting damage-free tubers for root cellaring. Storage potatoes are placed in wood crates or harvest baskets and loosely covered with cardboard; then taken to a well-ventilated, dry room for a few days to “cure” (room temp of 55-65 degrees is good). The crates are then placed on shelves in a dark, dry root cellar for long term keeping. Green potatoes, and any with insect damage, are tossed aside or sent to compost. Any tubers I’ve accidentally nicked or cut during harvest are placed in a basket to use right away. Never wash potatoes intended for long-term storage, simply brush off the excess dirt while curing.

Some potatoes store better than others, with many of the later-maturing varieties keeping for up to six months when cellared between 35-40° F. Always store potatoes in a cool, dry, dark place to prevent greening (green indicates the presence of solanine, which is a toxin). The stairs of a cellar bulkhead, a non-freezing woodshed or other outbuildings can sometimes provide good alternative space for storing vegetables if you don’t have a root cellar. But remember never to store fruits and vegetables in garages or any place where fuels, or equipment containing fuels or chemicals, are kept. Avoid storing apples near potatoes. In general, the later a potato variety matures, the better it will store. Some less-common potatoes with excellent long-term storage value include Bintje, All-Blue, Ozette, Charlotte.

La Ratte and Rose Finn Apple Fingerlings are Good Medium-Long Term Keepers. Remember, Do Not Wash Storage Potatoes Until You Intend to Use Them.

Freshly Dug Potatoes (Adirondack Red, Rose Gold and a Variety of Fingerlings) in My Potager

Once Washed, Potatoes Should be Used Right Away (Shown here: La Ratte and Rose Finn Apple Fingerlings)

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

Cool Inspiration for Hot Summer Days: Beautiful Cookbooks & Delicious Dinners from the Garden …

July 28th, 2011 Comments Off

Hot day, Cool Dinner: Pasta with Arugula, Cherry Tomatoes, Basil and Garlic

Although I don’t consider myself anything more than an average home cook, experimenting in the kitchen certainly is one of my favorite pastimes. And in mid-summer —when my potager is filled with the best produce of the season— it’s a delight to stroll down the garden path and fill a basket with fresh ingredients for breakfast, lunch or dinner. I especially love going out and trying a new dish at a favorite restaurant — and later, trying to replicate it at home. I’m a bit of a culinary voyeur, and I follow many food blogs (see right side bar) and delight in beautiful cookbooks, filled with simple, seasonal recipes.

Sometimes, when I have time for a leisurely lunch at home on my terrace, I will kick off my shoes and spend an hour browsing cookbooks in search of dinnertime inspiration. Currently, the books at the top of my stack include David Tannis’ Heart of the Artichoke  and A Platter of Figs, Rose Elliot’s New Complete Vegetarian, Patricia Wells’ At Home in Provence, Dorie Greenspan’s Around My French Table and Phaidon’s beautiful Recipes from an Italian Summer. The recipe below –a favorites on hot, humid days– was adapted from one I found in the New York Times; a repost from two years ago. Hard to believe so many summer days have passed since I last shared it here. What are  your favorite recipes from the garden?  Do you have any cookbooks or resources you’d like to share with other readers? I’m always looking for new kitchen inspiration, and eager to put my garden-fresh produce to good use!

Mid Day Inspiration: Browsing Cookbooks Beneath the Shade Trees

Lunchtime Garden Harvest (Matt’s Wild, Sungold and Black Cherry tomatoes from the garden)

Pasta With Cherry Tomatoes and Fresh Arugula

(Adapted from Martha Rose Shulman‘s original recipe for The New York Times)

1 pint cherry tomatoes (halved, or if larger, quartered) Matt’s Wild, Sungold, Etc.

1 plump, fresh garlic clove, minced (more to taste)

Salt to taste (try coarse sea salt or fleur de sel)

1 teaspoon balsamic vinegar

1 cup arugula leaves, chopped coarsely

1 tablespoon chopped fresh basil

2 tablespoons extra virgin olive oil

3/4 pound fusille or farfalle pasta

1/4 cup freshly grated Reggiano Parmesan cheese, (more to taste)

Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a large bowl. Set aside at room temperature for at least 15 minutes. Taste the mixture and adjust seasonings accordingly.

While the mixture rests and flavors blend, bring a large pot of water to boil. Add a salt and cook the pasta al dente, (still firm to the bite). Drain the pasta, and toss with the tomatoes. While the pasta is still hot, sprinkle with parmesan cheese, and serve.

Serves 4 as a light dinner or first course.

Drying Garlic on the Terrace

Summer Squash and Blossoms in the Potager

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

shopterrain.com

Sephora.com, Inc.

Gardener's Supply Company

Fresh Picked Raspberry-Mint Daiquiris And Hazy Summer Reflections …

July 25th, 2011 § 2

Fresh-Picked Raspberry-Mint Daiquiri

An Afternoon Swim

Favorite Old Summertime Slides

Truth: I’m suffering from a bit of vacation envy this week. Months have passed since I’ve had a whole day to myself, and to be honest, I really need one. It’s been terribly hot, and I’ve been doing projects back-to-back. I try to “make hay while the sun shines”, as the saying goes, and during the growing season, taking time off work always feels impossible. But summer days pass quickly —at the speed of light, really— and it’s important to savor their sweetness. My nephew will soon be two years old, and I can’t remember the last time my toes touched sand. I miss my friends. I miss my family. It’s time to slow things down a little and plan a mini-vacation: pick some wild berries, kick off shoes, float in the lake and mix a cocktail or two …

Fresh-Picked Raspberries and Mint

Hazy Green Mountains at Sunset

Savoring a Bit of Summer

Never one for frozen-cocktails, I prefer my libations lightly chilled and shaken with hand-cracked ice. The classic daiquiri (made with lime juice, white rum and gomme syrup) wasn’t originally a blender drink; though on a hot day, many prefer to serve it that way. There are so many variations on the basic recipe, but in mid-summer, is there anything tastier than a cocktail made with freshly picked, juicy fruit? The heavenly fragrance of raspberries and mint, the glow of saturated, backlit color; why it’s just summertime in a glass …

Old Fashioned Raspberry-Mint Daiquiri

Ingredients (one cocktail, multiply to suit any number of companions)

1         handful fresh picked raspberries (about 20 juicy, plump berries)

6         fresh picked mint leaves, slightly crushed

1 2/3  oz Puerto Rican White Rum

2/3     oz fresh squeezed lime juice

extra mint and raspberries for garnish and nibbles

hand cracked ice

*dash of gomme or simple syrup (*optional if berries are tart)

Method: 

Place raspberries and mint in a cocktail shaker and lightly mash (*if berries seem tart, add a dash of gomme/simple syrup to sweeten the drink). Add cracked ice to the cup an pour in the rum and lime juice. Let it all sit for a minute, then cover and shake it all up. Set aside. Add a sprig of mint with three raspberries to a double cocktail glass. Strain contents of shaker into the glass, walk out to the deck, kick off your shoes, sit down and sip. Repeat as necessary.

 Cheers! Here’s to Summer!

Red Sky at Night – A Glowing, Raspberry Sunset

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

shopterrain.com

Sephora.com, Inc.

Gardener's Supply Company

Seeking Oasis from the Heat of Day …

July 12th, 2011 § 4

While out watering the newest section of my garden this morning, I caught this toad —nestled amongst the cool, green & white, spotted leaves of Pulmonaria ‘Raspberry Splash’— waiting for his daily shower.

With temperatures soaring this week, watering potted plants, vegetables and annuals around my home —as well as the newly installed garden designs I manage for various clients— takes up quite a bit of my time. When Mother Nature doesn’t provide it, the plants in our domestic landscapes count on us for a regular supply of water. Be sure to give all potted plants a daily drink; especially hanging baskets, which may require more than one soaking on very hot days. And even if they were planted months ago, remember to provide new perennials and shrubs with an inch or more of water per week during dry spells. Try to water your garden in the early morning hours, and always saturate the soil deeply and thoroughly; setting your hand-held spray wand to ‘soak’ or ‘shower’ and focusing the water toward the base of the plant. Organic mulches help to conserve water —particularly well rotted compost, leaves, bark and other natural materials— by reducing evaporation and retaining soil moisture. Mulching plants also protects surface roots from the scorching summer sun. Soaker hoses or drip-irrigation systems placed at the base of the plant or beneath mulch work very well in gardens large and small, because they focus water at the root-zone, where plants need it.  Trees planted this year will be especially vulnerable during periods of dry weather. When installing new gardens, one of the landscape contractors I work with uses Treegator bags to keep large trees thoroughly hydrated throughout the growing season. I find that they work exceptionally well. And, if you’re planning to be away on vacation this summer, consider investing in a timer for your watering system.

Lemon-Mint Sun Tea in My Garden (Click Here or on Photo for Recipe Post)

And remember, while out caring for your garden, you need to hydrate and protect yourself from the sun as well! On bright summer days, I pull out my clear glass pitcher and make a batch or two of lemon-mint sun tea (click here for recipe post). I also have learned to wear a wide-brimmed hat and spf 30 sunscreen, as well as light, cool clothing. Mindful of the sun’s damaging rays, I usually opt for early morning and late afternoon gardening sessions at this time of year; reserving mid-day hours —between 11am and 3pm— for studio work and lunch.

That’s me, working in my friend Eve’s garden (photo by Eve’s daughter, Ivy).  When working outside in the sun, I always wear a lightweight hat to protect my skin.

Time to Refresh!

Photographs and Text (with noted exception) ⓒ Michaela Medina/The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

shopterrain.com

Sephora.com, Inc.

Gardener's Supply Company

Summertime Brunch from the Potager: New Potato, Snow Pea & Mint Frittata With Delightfully Lemony Mayonnaise …

July 2nd, 2011 § 2

Summertime Brunch from the Potager: New Potato, Snow Pea & Mint Frittata with Lemony Mayonnaise

July is a month of abundance in my kitchen garden. After months of hard work come the blissful rewards: a walk down the potager path at this time of year is like a trip to a private farmers market. New potatoes, peas, fresh herbs of every kind, strawberries, raspberries, early blueberries, edible flowers, garlic scapes, cherry tomatoes, broccoli, tender young onions, and the list goes on. With so much fresh produce to choose from, you might imagine that my meals are endlessly varied. But with a busy work schedule and a long list of garden chores, I sometimes get stuck in a lazy cooking rut. Pasta, pasta, pasta … Ho hum. Thank goodness for great cookbooks and beautiful food blogs! Some people have stacks of paperback novels or a loaded Kindle beside their bed. Me? I have cookbooks and bookmarked food sites. Funny, I always seem to wake up hungry.

I’ve been working extra long hours, so this weekend I’ve planned slower starts. And after spending a bit of time exploring Rose Elliot’s New Complete Vegetarian —a beautiful book with green and white cloth-bound cover, maroon-colored satin ribbon, and gorgeous photography— I knew exactly how I wanted to spend at least one of my weekend mornings. My potato patch has been blossoming for a couple of weeks now —signaling the start of baby potato season— and fresh snow peas are practically pulling down their vines. Hmm. All the ingredients for a new potato, snow pea and mint frittata …

New Potato, Snow Pea and Mint Frittata

The Hint of Lemon in this Homemade Mayonnaise Makes a Delightful Compliment to the Sweet Flavor of Snow Peas

Summertime Magic with Freshly Brewed Ice Coffee from the French Press

Surprised that I still have snow peas? This is part of my second crop, and the young vines are just starting to produce baskets of sweet, tender pea pods. If you’ve been following this blog for awhile, you may remember last summer’s post on succession planting (click here to read my “Love Me Two Times Baby” post). For a continuous supply of fresh produce, sowing seed and planting new vegetable starts is an ongoing, spring through autumn process in my kitchen garden. Certain crops —like spinach, beets, broccoli rabe and peas— prefer cooler soil temperatures for best germination, and other crops —such as green beans, cucumbers and summer squash— require warm soil to get a good start. Timing is everything in the vegetable garden, and because I am so busy, I need to jot seed-sowing and harvesting reminders in my calendar; lest I forget to plant and run out of fresh produce!

The second round of snow peas —sown in May— are just now maturing in the potager

Gently unearthing new, Adirondack Red potatoes from the garden

New potatoes are another one of my favorite, early summer vegetables. Many early-season potato varieties begin to bloom approximately 60 days after planting. Flowering is a good indication that new potatoes —those flavorful baby spuds that command such a premium at the market— have begun to form. Harvest these young jewels carefully –always by hand– fishing about the outside of earthen hills and pulling just a few potatoes from each plant. Of course, if you have an large potato patch (I think I over-did it this year, myself), you can harvest entire plants while the potatoes are small, if you wish. When sneaking just a few spuds early, be sure to carefully re-mound the soil or straw mulch around the potato plant, and save the main crop for harvest later on in the season. I like to stagger my potato plantings so that tender, flavorful, new potatoes are an option later in the season as well.

This patch of potatoes was planted in late April & for the past few weeks, several varieties have been blooming and producing flavorful new spuds!

Flowering is a good indication that new Romanze potatoes are ready for harvest from this plant

Baby Romanze, Desiree & Adirondack Red Potatoes —gently unearthed from the edge of each hill— are both beautiful and tasty

Freshly Harvested, Tender Snow Peas in July

Fresh snow peas, mint and new potatoes (Adirondack Red, Romanze and Desiree) from the kitchen garden to the table…

Summertime Frittata with New Potatoes, Snow Peas, Mint And Lemony Mayonnaise

Adapted from Rose Elliot’s New Complete Vegetarian

Ingredients (Four Small Servings, Easily Doubled):

3/4 lb (350 g) new potatoes (Adirondack Reds remain colorful, even after cooking)

1    tablespoon of butter

1    small onion, sliced

2    oz (62 g) snow peas (or fresh/frozen baby peas)

1    tablespoon fresh, chopped mint

salt & freshly ground pepper

4    farm-fresh, organic eggs

1    oz (25 g) fresh grated Reggiano Parmesan Cheese

lemon mayonnaise (see below) for serving

Directions:

Slice the potatoes thinly and boil in a small pot of water for approximately 8 minutes. Do not overcook! Drain and set aside to cool.

Preheat oven to broil setting.

Melt butter on medium-low heat in an 8″ oven-proof frying pan (or frittata pan). Cook onion slices in the butter 8-10 minutes (do not brown). Add snow peas and turn off the heat (toss and allow the peas to cook in the radiant heat of the pan).

In a medium sized bowl, mix potatoes, mint; adding salt and pepper to taste. Add this mixture to the pan and toss ingredients well. Pat everything into an even layer.

In a small bowl, lightly whisk eggs together with a bit of salt and pepper. Pour the mixture into the frying pan, evenly distributing the liquid over the vegetables. Shake the pan a bit to be sure the egg mixture reaches sides and bottom. Sprinkle the top with an even layer of cheese.

Turn the burner back on and cook for 5-7 minutes, or until egg at sides of pan appears to have set (shake lightly). When eggs seem to be setting, place the pan under the broiler for approximately 5-8 minutes, cooking until just golden brown. Watch carefully!

Remove the frittata from the oven and allow the pan to cool for several minutes. Loosen edges and bottom of the frittata from the pan with a silicone or rubber spatula. Place a full size dinner plate over the pan and, while holding both together tightly,  in one smooth move, invert. Place a serving plate over the dinner plate and repeat the process (this will allow you to serve the frittata, browned-side up).

Cool slightly and serve with Rose Elliot’s lemony mayonnaise*

*To make lemony mayonnaise: Measure 1/4 cup of regular mayonnaise (homemade is best but store bought works too) into a bowl. Add 1 tsp of grated lemon rind and 2-6 tsp fresh squeezed lemon juice (use more or less lemon to suit your personal taste). Whisk together and add a bit of salt and pepper. Chill.

Placed Beneath a Protective Mesh Dome, the Frittata Cools while Ice Coffee is Sipped Beneath the Shade of the Mountain Silverbell Tree (Halesia tetraptera)

Savoring the Flavor of Summertime

I love no grocery-store-trip, summertime meals from my garden!

Gunmetal Glaze Tableware is by California Artist Aletha Soulé

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

Strawberries & Homemade Granola: Fresh Fraises des Bois for Breakfast …

June 9th, 2011 § 1

Fresh Picked Alpine Strawberries or Fraises des Bois (Fragaria vesca) & Homemade Granola

One of the best things about June —besides peonies— is fresh picked strawberries from the garden. I have a small but productive patch of fraises des bois (Fragaria vesca) —better known as alpine strawberries— in my potager (click here for more information about this wonderful berry). And right now, the alpine strawberry plants are producing so many plump, juicy fruits, I hardly miss the few that I know Mr. Catbird is snatching. For the past few days, I’ve been strolling down to the kitchen garden at dawn to fill a basket with these sweet, ruby red beauties for my breakfast. I love them tossed on top of homemade granola in the morning, and later —if it’s hot— they are wonderful mashed up in a strawberry mojito (click here for recipe) or a strawberry flirt (click here for that little number). Alpine strawberries are easy to grow in patio pots or window boxes; making them the perfect fruit for container gardeners.

The still, early morning hours are ideal for pulling a few weeds and watching butterflies. This week I spotted a viceroy (which looks like a miniature monarch), several painted ladies and more tiger swallowtail butterflies. All of the pollinators seem drawn to the chives and sage in particular, but also to the recently planted cosmos, calendula and ageratum. Which reminds me, I need to get back over to Walker Farm. I have a little extra space around the fence line, and I aim to fill it with more fresh flowers for cutting!

Alpine Strawberries (Fragaria vesca) and My New Red Chair

Alpine Strawberries (Fragaria vesca) are the Sweetest of June Treasures

Top Two Photos: Viceroy Butterfly.  Above: Chives for Butterflies, Bees & Me

In winter, I like to add raisins and other dried fruits to my granola. But in summer, I think fresh berries are the way to go. So at this time of year, I prefer a honey-nut granola recipe to complement the tart taste of fresh fruit. The blend below is based on a simple recipe from Baked: New Frontiers in Baking, which I discovered while reading Adam Roberts’ very funny food blog, The Amateur Gourmet. This is a fun recipe to make with kids, because the granola turns out best when you mix it with your hands!

Alpine Strawberry (Fragaria vesca)

Cultivated Alpine Strawberries (Fragaria vesca) are Larger Than Truly Wild Fruit but Smaller Than Standard, Cultivated Varieties

Honey-Nut Granola with Fresh Alpine Strawberries

Ingredients: (makes about 3 1/2 cups, multiply and add twists, as you like)

2          cups rolled oats

1          tsp cinnamon

1          tsp salt

3 1/2   tablespoons vegetable oil

1/4      cup honey, plus extra for drizzling

1/4      cup brown sugar

1         tsp vanilla extract

1         cup (+/-) of lightly chopped nuts (cashews, macadamia, etc)

Directions:

Preheat oven to 325° Fahrenheit. Select a large baking sheet (or cookie sheet) and line with parchment paper.

In a small bowl, mix together the vegetable oil, brown sugar, honey, vanilla with a fork or whisk. Set aside.

Mix oats, nuts, cinnamon and salt together in a large bowl.

Pour the liquid mixture over the dry ingredients and combine. The best method for even coverage is to use your hands.

Spread the mixture out over the parchment-lined baking sheet.

Bake 10 minutes, remove pan and drizzle with a little more honey. Turn the granola with a spatula. Return to oven for another 5 – 10 minutes. Watch carefully, as it’s easy to burn. Remove from oven and turn the granola again. If the mixture looks less than golden brown, return to oven for another 5 minutes. Remove the granola from oven and allow it to cool completely.

Serve with fresh berries and milk or yogurt, and a drizzle of golden honey on top. Store extra granola in an airtight canister (it keeps well for a couple of weeks, if it lasts that long).

Ever-Bearing Alpine Strawberries/Fraises des Bois (Fragaria vesca) Produce Delicious Fruit All Summer Long

Succession Sowing of Seed and Planting of Vegetable Starts Continues All Summer Long to Insure a Steady Supply of Greens, Root Vegetables and Fall Crops

Looking Past the Garlic Greens, Peppers, Bean Pole and Into the Heart of the Potager

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links (including Amazon.com book links). A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

Honey Colored Evenings in the Garden And Iced Tea with Lime & Peppermint…

June 5th, 2011 § 2

An Evening on the Terrace in Sultry, Honey Colored Mist

Voluptuous French Lilacs Drape to the Ground

Vanilla Sky: Garnet-Hued Japanese Maple Leaves, Luminous at Sunset

June evening. It’s late in the day, and the glow of mist-diffused sunlight –warm and sweet as honey– filters through the perfumed garden. It’s time to relax after a long week of designing, planning, shopping and planting new gardens. French doors swing wide to the sun-soaked terrace, and I kick off my shoes. Strolling past the heady lilac and luminous, garnet-hued maple, I slowly make my way down the potager path. Golden straw warms the soles of my feet as I  fill a basket with fragrant herbs and fresh greens for dinner. Rounding the far corner of the garden, the scent of crushed peppermint fills the air. A tall glass of iced tea springs to mind, and I gather a bunch of aromatic leaves for my pitcher. And suddenly, I realize, it’s beginning to feel a lot like summertime …

Iced Tea with Lime & Peppermint

Ingredients (Serves Two)

1 quart/liter        Boiling Water

1 ounce               Fresh Lime Juice (about one lime)

1 tsp                    Artisan Honey

1 good bunch       Peppermint Leaves (to crush & for garnish)

2 teabags              Black Tea

Directions:

Crush 5-6 sprigs of peppermint at the bottom of a small, heatproof, glass pitcher. How much mint is a matter of personal preference. I think 3 springs per glass (about 15 leaves each) is a good place to start. Add lime juice and muddle. Add two bags of black tea and slowly fill the pitcher with one quart/liter of boiling water. Stir and pour in the honey. Allow the mixture to steep and cool to room temperature (you may also make ahead and refrigerate with a lid). Fill two glasses with ice and pour the tea over the cubes. Garnish with a fresh sprig of mint and serve on a sultry afternoon. It’s almost summertime…

You may also enjoy this recipe for Lemon-Mint Sun Tea, Brewed in the Garden (click here for past post)

Prefer something stronger? You will love this Cuban Mint Julep (aka Mojito) recipe (click here)

Savoring the Pink-Gold Twilight Hours of Late Spring

Plants from top: In pot, Calibracho ‘Callie Orange’. In border: Syringa vulgaris ‘Mme. Lemoine’ & Weigela florida ‘Java Red’. Backlit tree: Acer palmatum ‘Bloodgood’. Above on hillside: Betula papyrifera (paper birch).

Article and Photographs ⓒ Michaela at The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be used or reproduced or reposted without prior written consent. Contact information is in the left side bar. Thank you!

Garden Design & Installation: Michaela Medina. For design inquiries, see my professional services page at left.

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links here. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

10% Off $100+ Order

shopterrain.com

Sephora.com, Inc.

Rainy Day Musings & Beautiful Colors… Sauteed Beet Greens with Caramelized Onions, Balsamic Vinegar and Pine Nuts

May 15th, 2011 § 4

Sauteed Beet Greens with Caramelized Onions and Balsamic Vinegar

Rainy days, slow and soft. With deadlines looming and a long list of chores to complete; must confess I feel a twinge of guilt when allowing myself an afternoon of luxury in the middle of a busy season. But it sure feels good. The sound of acoustic guitar plays along with percussive showers on my tin roof. There’s no where to go, and there’s nothing I can do. Fresh beet leaves from the garden —in brilliant, gemstone colors— inspire a late lunch of fresh greens, crusty homemade bread and good, red wine. Sweet surrender…

Nature Provides the Busy Gardener with a Day of Rest

Springtime greens —saturated in brilliant hues— are beautiful, both in the potager and on the plate. I’ve been working in gardens all my life and yet I am still astonished by all of the gem-like colors emerging from earth at this time of year. Ruby and rainbow chard, red-stalked rhubarb, fuchsia veined beet greens; impossible beauty all around.

I love sauteed baby greens of most any kind, but beet greens are truly a favorite. When thinning rows, I like to toss the tiny beet leaves in a salad. But when larger, they are delicious steamed or quickly blanched and sauteed with a bit of olive oil and garlic. Today, looking to jazz this favorite side dish up for lunch, I decided to combine my fresh beet greens with caramelized onions and reduced balsamic vinegar. Just look at the colors…

Sauteed Beet Greens: A Treasure Trove of Edible, Gemstones

Sauteed Beet Greens with Balsamic Vinegar, Caramelized Onions & Toasted Pine Nuts

Ingredients:

1          Pound Beet Greens

1          Tablespoon Butter

1          Cup chopped sweet onion

1          Garlic clove, minced

1/4      Cup Artisan Quality Balsamic Vinegar

1/2      Cup Water

1/4      Cup toasted pine nuts (optional)

Fresh ground pepper and salt to taste

Directions:

Freshly harvest and wash beet greens thoroughly. I like to use a three rinse method. Drain and chop leaves into pieces. If your beet greens are fresh, young and tender, you can leave most of the stems attached. Otherwise, remove and chop the stems separately and set aside.

Heat one tablespoon of butter in a large skillet on medium heat. Add the onion, spreading evenly across the skillet. Reduce heat to low and allow onions to cook slowly, occasionally stirring, for about 30 minutes (until soft and golden brown). Add 1/4 cup of artisan quality balsamic vinegar and continue cooking onions and reducing vinegar on low heat for another 20-30 minutes. Raise heat back up to medium, and add garlic. Cook for a another couple of minutes. Add 1/2 cup of water and raise heat to high. Bring the liquid to a boil while stirring and scraping to loosen bits of sticky onion from the bottom of the pan.

If your greens are all very tender, add them all at once. If the beet stems are thicker, add them to the pan first and cook for a couple of minutes before adding the chopped leaves. Toss everything together in the skillet, and reduce the heat. Cover and cook on low heat for 5 – 10 minutes. Be careful not to overcook (a visual, not to mention culinary crime)! The fresher the greens, the less cooking time you need.

Remove from heat and toss with optional pine nuts. Place the greens in a shallow serving bowl. Allow the greens to cool a bit before serving. This recipe is great alone, or it can be used in pasta or even on pizza.

If you are a meat eater, I highly recommend Elise Bauer’s version of this dish: sauteed beet greens with bacon. Like many of Elise’s recipes, this one gets rave reviews from the omnivores in my life. If you aren’t familiar with Simply Recipes, visit Elise and find her tasty spin on sauteed beet greens here (click for link).

Potager Beauty: The Beet Leaf

***

Gunmetal Glaze Bowl by California Artist Aletha Soulé

Article and all photographs are copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site (with noted exceptions) is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links here. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

***

A Toast to Mothers Everywhere: Celebrate Mom’s Special Day with a Spiced Rhubarb Bellini …

May 8th, 2011 Comments Off

Rhubarb Bellini with Warm Spices

I remember the first time I tasted raw rhubarb. As many of you will likely remember from previous posts, my family raised strawberries, and in mid to late spring, strawberries and rhubarb go hand-in-hand. I never paid the perennial patch of rhubarb much attention, but one day —while out in the garden with my mom— I happen to notice that rhubarb is a very pretty plant. Ever the precocious aesthete, I was captivated by the glowing red stalks and the way they contrasted with the ruffly, deep green leaves. Of course, rhubarb isn’t something you generally eat raw —unless you are a curious kid— and my mother dutifully warned her children that the leaves shouldn’t be eaten (they are toxic when ingested in large quantities) and that raw rhubarb stalks are “yucky”. But, kids will be kids, and I needed to know exactly how yucky her version of “yucky” really was. So, the moment my mother had her back turned, I bit off a big chunk of a tempting, red, raw stalk she’d harvested and quickly started chewing it. Wowza. Suddenly, I felt as if my entire face were contracting toward the back of my head. My cheeks sunk in and my lips puckered, pursed and curled back into my teeth. Ptht! Ptht! Ptht! Out went the rhubarb. Oh my gosh, I could not get that sour, evil, red substance out of my mouth fast enough. How could something so pretty taste so bad?

Being a mother is —without a doubt— the hardest job on earth. But I imagine it also must be pretty entertaining at times; especially if you have kooky kids. To her credit, as she watched this scene unfold  —spitting, writhing and coughing child— my mother didn’t scold or lecture me. But, neither did she make an effort to contain her amusement. And why should she? I had a habit of getting myself into things, in spite of her warnings. At times, I can remember her laughing so hard that she was shaking and had tears running down her face. But I did plenty to cause my mother real worry too. Poor mom. Good or bad, I needed to experience life on my own terms —still do, in fact.

New to My Garden this Year: Rhubarb!

Needless to say, I went off rhubarb for awhile. Actually —let’s be honest— I went off rhubarb for decades. In fact, that experience stayed with me and my taste buds until maybe two years ago. It’s true. I avoided rhubarb like the plague. Oh, I know what you must be thinking: silly girl, rhubarb is delicious! And of course, you are correct. But sometimes, well, you just have to see for yourself.

Getting reacquainted with rhubarb required a nudge from my most-motivational-of-muses: curiosity. One of my favorite local restaurants serves some fantastic, seasonal dishes; always accompanied by interesting side sauces, butters and compotes. And by the way, have you noticed that homemade condiments can completely elevate your dinner from ho-hum to spectacular? It’s true. In the same way that a great dressing makes a salad, a good condiment can completely change a meal. Well, in this case, the dinner was fabulous on its own, but the condiment du jour was a ruby red, rhubarb compote. Yes, there it sat —glowing— taunting and tempting me on the plate. Should I, or shouldn’t I? Well, in classic style, I waited until no one was looking and dove into the deep end of the plate. And, it was delicious. Warm, smooth, slightly tart and distinctly spicy; this was nothing like the rhubarb of my Looney-Tunes, “Long-Haired Hare”, alum-faced, nightmares. Mmmm. Hello rhubarb. Welcome back to my world.

Pretty, isn’t it?

Isn’t the golden-copper-red color just gorgeous?

Suddenly I find myself with a patch of rhubarb in my own garden —sometimes I still can’t believe I actually planted it there— and I’m looking for any way to experiment with my new-found friend in the kitchen. Why not start with that enticing rhubarb compote, right? Of course. Something like apple-sauce in color and consistency —but far more sophisticated atop pancakes, ice cream or even grilled meats— this twist on the basic rhubarb compote has a touch of sweetness from brown sugar and the complexity of warm spices. It could, of course, be multiplied and adapted in myriad ways. But, I got the idea in my head that it might make a mighty fine cocktail. And since it’s Mother’s Day weekend, why not surprise mom with a bit of champagne at breakfast? Just add chilled compote to the bottom of a sparkling flute to create a rhubarb bellini…

So rich looking against the smooth, clear glass…

Spiced Rhubarb Compote & Rhubarb Bellini

Spiced Rhubarb Compote Ingredients (creates enough compote for a a few cocktails or a dinner condiment)

4 1/2          Cups chopped rhubarb

4 1/2          Tablespoons water

1/2             Cup brown sugar (+ or – to taste, I like less sugar)

1                 Tablespoon fresh squeezed lemon juice

1 1/2           Teaspoons cinnamon (Optional. Eliminate for un-spiced compote)

3/4              Teaspoon ground coriander (eliminate for un-spiced compote)

Directions:

Mix ingredients together in an oven-proof dish and bake at 325° F until rhubarb is tender (15 minutes or so). Cool and mash or place in a blender to puree. Chill and reserve, refrigerated.

Rhubarb Bellini Ingredients (makes one cocktail)

2                Tablespoons spiced rhubarb compote (or enough to fill approx. 1/4 of the flute)

1-2             Dashes of Cointreau (optional)

Brut Champagne, Prosecco or Cava to fill the glass

Method:

Add two tablespoons of chilled rhubarb compote to the bottom of a champagne flute and a dash or two of Cointreau.

Tilt and slowly fill the glass with chilled, brut champagne or prosecco and serve (nice with an orange slice garnish)

 

Here’s to all of the moms out there! Happy Mother’s Day! Cheers!

xo Michaela

Spiced Rhubarb Bellini

Happy Mother’s Day!

You may also enjoy Ina Garten’s Chive Rissoto Cakes. Click on the photo above for past post and recipe!

***

Article and all photographs are copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links here. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

***

Spring Brunch from the Kitchen Garden: Shirred Eggs with Shiitake & Arugula …

April 30th, 2011 § 6

Shirred Eggs with Homegrown Shiitake Mushrooms & Garden-Fresh Arugula

I’ve always been a breakfast person. French toast, waffles, eggs, potatoes, pancakes; I enjoy them all. Sometimes, in fact, I would like them all at once. Because of my love affair with breakfast foods, I have developed some pretty liberal ideas about when they should be served. Brunch is a great idea of course, but I also happen to think huevos rancheros make a fine dinner. And those restaurants with the round-the-clock breakfast menus? Those are some of my favorite places.

During the growing season, my work day usually starts before sunrise. I love the early hours, but they seem to go by too fast. Often, I’m juggling a couple of different jobs, scrambling to get things done here in the office or out in my garden, and running off to appointments with landscape design clients. I don’t have time to sit down for a leisurely morning meal. So when I have a free weekend or morning off,  I treasure the opportunity to create an old fashioned breakfast or relaxing brunch. And at this time of year, I especially enjoy cooking with fresh, early-spring produce —mushrooms, arugula and fiddleheads— from the garden and surrounding forest.

Shiitake Mushrooms Emerging in the Woodland Garden at Ferncliff

The woodland mushroom garden began as a small experiment here, but has since blossomed into a full-blown production. There are so many mushrooms popping up right now, that it’s probably time to start selling them. Shiitake mushrooms are surprisingly easy to grow, and early-spring or autumn is the best time to begin a mushroom garden of your own. Wonderful when harvested fresh in spring and fall, shiitake can also be air-dried and stored for later use (soaked in water or wine they are easily reconstituted for use in myriad recipes; including soups, sauces, pasta and rice dishes). If you are interested in how shiitake are grown, travel back to last year’s post —by clicking here— for a step-by-step tutorial on the process. Of course, I have plenty of space for full-sized mushroom logs here. But if you enjoy cooking and eating mushrooms, growing them is within the realm of possibility for any gardener; even one with very little, or no outdoor space. Small, pre-inoculated mushroom logs can even be purchased online (in season) from retailers like Gardener’s Supply Company and Terrain. There’s nothing like the taste of fresh mushrooms, and with the cost gourmet food items like shiitake, it’s really worth your while to start growing your own!

After Great Success with the First Dozen Shiitake Logs – The Mushroom Garden Grew Again Last Fall

This Morning’s Crop

Another Favorite, Seasonal Crop: Ostrich Fern Fiddleheads (learn more about fiddleheads, and find a recipe for a fiddlehead omelette, by clicking here)

With a basket full of fresh shiitake and fiddleheads from the forest –and of course baby arugula from the kitchen garden— I had plenty of delicious produce for my late-morning breakfast today. I decided to save the fiddleheads for tomorrow’s omelette, and made shirred eggs with shiitake, arugula, cheddar cheese and cream. Shirred eggs —baked in ramekins or muffin tins— make a delicious meal; perfect for entertaining a crowd at brunch. And with Mother’s Day coming up next weekend, I thought I’d share this recipe and give you a chance to practice before you making it for company (once you taste this delicious combination of flavors, you will definitely want to share). Earthy shiitake have a wonderful, rich flavor that works well with the fresh zing of baby arugula. But if you don’t have access to your own or locally grown shiitake (yet) you can substitute a different mushroom or vegetable of choice . Have access to freshly foraged fiddleheads? Perhaps you’d like to try the Ferncliff Fiddlehead Omelette, which I featured last spring in this post ( click here ).

Shirred Eggs with Shiitake Mushrooms, Arugula, Cheese & Cream

An original recipe from my own kitchen

Ingredients (Makes 12, average muffin-tin sized baked eggs):

12          Fresh, medium-sized, organic eggs

3            Cups baby arugula leaves, freshly washed

3/4        Cup shiitake mushrooms washed & chopped into bite size pieces

3/4        Cup heavy cream (optional)

3/4        Cup cheddar cheese, grated

Softened butter for tins or ramekins

Fresh ground black pepper & salt to taste

Directions:

Preheat oven to 325°  Fahrenheit

Generously butter 12 ramekins or 12 regular size muffin tins. At bottom of each container, add one tablespoon chopped shiitake mushrooms, approximately one tablespoon baby arugula leaves (torn into bits if necessary) and 1/2 tablespoon of cheddar cheese. Pat ingredients to settle them in, and (optional) add one tablespoon of heavy cream. Carefully crack each egg over the top of the other ingredients. Place ramekins or muffin tins into the hot oven.

 

Bake at 325 F for 10 minutes or until the eggs are just starting to set. Remove from oven and sprinkle each egg with 1/2 tablespoon of cheese. Return to the heat for approximately 2 – 3 more minutes or until cheese is melted.

Meanwhile, arrange a nest of arugula greens on each plate.

Remove tins/ramekins from the oven and gently scoop each shirred egg from its container with a rubber spatula or large spoon (it helps to loosen each container around the edge with the tip of a rubber spatula or butter knife).  Settle each egg atop a bed of greens and garnish with a few arugula leaves, freshly ground black pepper & salt to taste. Serve warm.

These shirred eggs are wonderful with a fresh-squeezed minneola mimosa (click here or on the photo below for recipe)

Minneola Mimosa

You may also enjoy the Ferncliff Fiddlehead Omelette (click here or on photo below for the recipe and more about fiddleheads)

Ferncliff Fiddlehead Omelette

***

Article and all photographs are copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent. Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links here. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

***

Early Spring’s Sweetest Things…

March 30th, 2011 § 8

The New Sugar Shack at Deer Ridge Farm in Guilford, Vermont

Spring, oh spring, where are you? You certainly are a bit coquettish this year; teasing us with early catkins on willow, then snapping us with a sharp, cold sting. Yes, Spring has been withholding many early-season pleasures here in New England, but she always shows us just a bit of sweetness at this time of year in the form of maple syrup. Cold nights and warm days are part of the swing-season magic responsible for sap production here in the Northeast. And this year —with the chilly weather lingering a bit longer than usual— the maple sugaring season has been starting, stopping and sputtering along. Some days it’s too cold for sluggish sap to run —buckets sit frozen on trees— but on warmer days, the percussive sound of drips echoing along the road makes my morning walk something of a maple dance. And I think it’s always fun to end an early spring walk with a hot stack of fresh blueberry pancakes or lemony French toast, smothered in sweet maple syrup. Yum…

Though less efficient than modern methods of sap collecting, the classic tin sap-buckets are still my aesthetic favorite

The Scenic, Seasonal View Along the Road in My Neighborhood

This sugar maple has three buckets. What’s the largest number you’ve ever seen on a tree?

Though I have participated in the maple syrup-making process many times, I don’t boil sap here at my place in Vermont. However, locally made maple syrup is one of my favorite sweet treats, and since many of my friends and neighbors produce and sell maple products every year, I have access to some of the best syrup in the world. In fact, driving up and down the mucky roads in Vermont and elsewhere in the Northeast this month, it’s impossible to go far without seeing the familiar, early-spring sights of tin buckets hanging from maple trees (Acer saccharum) and steaming sugar shacks. Here are a few photos of the maple-syrup-making process, which I shot at local Deer Ridge Farm over the past couple of weeks (many thanks to Jerry Smith for allowing me in to the sugar shack during this busy season). Learn more about how maple syrup and other products are made from maple tree sap at the official Vemont Maple Syrup website, and for more links and resources on sugaring season in Vermont, be sure to check out this excellent post at the lovely Traveling Near and Far blog.

The heat necessary to boil maple sap down, creating sweet syrup, is usually generated by a wood burning stove or furnace

Jerry Smith of Deer Ridge Farm in Guilford, Vermont is Busy at Work, Boiling Sap He Collected from Local Sugar Maples

Sweet-scented steam fills the air inside the Deer Ridge Farm sugar shack

It takes an average of 40 gallons of sap to make just one gallon of maple syrup*. Just imagine how much time & work goes into that sweet topping, next time you take a bite of your Sunday pancake, waffle, pop-over, French toast or a sip of your Sugar Moon cocktail!

Maple Syrup is My Favorite Breakfast Topping, and I Particularly Love it on Lemony French Toast (click here for recipe)

My Sugar Moon Cocktail (click here for recipe) is Made with Locally Produced Maple Syrup

Blueberry Breakfast Popover (click here for recipe) is Absolutely Delicious with Fresh Maple Syrup

***

Special thanks to Jerry Smith and Deer Ridge Farm. Maple products and other produce from Deer Ridge Farm may be found at the Brattleboro Farmers Market (click here for more information).

*Thank you also to Traveling Near and Far for links, resources and fun facts!

Article and photographs are copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through the affiliate-links here. A small percentage of each sale will be paid to The Gardener’s Eden, and will help with site maintenance and web hosting costs. Thank you!

Gardener's Supply Company

Save up to 40% (468x60 white)

Plow & Hearth

***

Oh Sweet, Sweet, Sugar Moon: Celebrate The Vernal Equinox & Celestial Beauty With a Seasonal, Maple Syrup Cocktail…

March 19th, 2011 § 2

The Sugar Moon: A Maple Syrup Cocktail to Celebrate the End of Winter & March’s Full Moon at Perigee

With the full moon at perigee, Winter’s end and Spring’s beginning, it seems there’s plenty to celebrate this weekend. Last night —eager for a preview of tonight’s celestial events— I took a tour of the local Connecticut River Valley, seeking a spot to watch the big moon rising. I wasn’t disappointed. With the sky still blue and clear, La Luna rose proud and full on the horizon. What a spectacular dress rehearsal. And tonight —with beautifully clear conditions in Vermont— I am looking forward to bundling up and taking my front row seat on the terrace here at home.

Moonrise is at 7:23 pm ET tonight, and as the glowing orb inches over the horizon, objects in the foreground will have a tendency to magnify her already super-sized appearance (click here for an article explaining tonight’s “super-moon” at perigee from Space.com). With the silhouetted maple trees —swollen buds on full view— for inspiration, I decided to concoct a special end-of-winter/super-full-moon, cocktail. And at this moment of seasonal transition*, it seemed only natural to combine the sweet flavor of locally produced maple syrup with the earthy, warm taste of bourbon; creating a special, celebratory drink. Meyer lemon adds a perfect floral note to this delicious, golden cocktail, and offers the slightest hint of sour to contrast with maple’s rich sweetness.

So enjoy the evening, whatever your pleasure. And wherever you may be, I hope the skies are clear and the moon is bright and the new season brings you health and happiness

Cheers! xo Michaela

*The Vernal Equinox will occur at 7:21 pm ET tomorrow, March 20th (23:21 UT), making today the last full day of Winter in North America.

The Full Moon Over Budding Trees

The Sugar Moon Cocktail

Ingredients

(makes one cocktail)

2 Ounces of Bourbon

1 Ounce Fresh Squeezed Meyer Lemon Juice

1 Ounce Grade A Vermont Maple Syrup (+/- for sweetness)

Lemon peel for garnish

Method

Pour maple syrup, bourbon and lemon juice into a cocktail shaker filled with ice. Shake, shake, shake. Strain into a chilled cocktail glass. Garnish with a bit of sliced lemon peel (or a twist).

Toast as the Full Moon Rises

Sugar Moon, Sap Moon, Lenten Moon, Crow Moon or Worm Moon. Call it What You Will… This One is Sure to be Super!

Photo ⓒ Anita from “The Croggery” via  In the Company of Stone: the Art and Work of Dan Snow (click here for a peek at the maple sugaring process in this post by Dan Snow)

***

The Sugar Moon cocktail is an original variation of an old, New England classic known as the ‘Maple Leaf’

Article and photographs (with noted exception) copyright 2010, Michaela at The Gardener’s Eden. All rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without written consent.

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through the affiliate-links here. A small percentage of each sale will be paid to The Gardener’s Eden, and will help with site maintenance and web hosting costs. Thank you!

wine.com

Gardener's Supply Company

10% Off $100+ Order

***

The Scent of Homemade Bread on a Honey Drizzled Morning…

February 26th, 2011 § 2

Homemade Whole Wheat Bread and Farm-Style Butter

I Keep Dried Ornamental Grass —Miscanthus sinensis cut from the Garden– In My Bedroom Through Out the Winter Months. I Love How the Feathery Plumes and Golden Curls Catch Morning’s First Light…

Of course, I also enjoy looking at ornamental grass in the garden throughout the winter. This Miscanthus sinensis ‘Strictus’ always springs back, even after the heaviest of snow and freezing rain.

I admit, it’s tempting to jump on the anti-winter bandwagon at this time of year —seems that’s all the rage right now— but I’m not going to do that today. There’s simply too much to love about the pace of late February and early March in New England to rush things along. I enjoy watching the freeze and thaw process, and subtle changes in the fields and forest surrounding my home. Slowly now, the trees are beginning to wake up; sap running on warm days and sluggishly retreating to winter slumber each night. February snow squalls are often illuminated by bright, golden sunlight and sunset’s afterglow lingers long past five o’clock on the hills. Spring is drawing nearer every day. So, I’ll enjoy the last few weeks of hibernation from the world —weekends of sleeping in before the springtime rush begins— with homemade bread and cozy fires, and moments that linger like sweet, thick honey on a spoon.

And speaking of bread and honey… Lately my favorite spin on Jim Lahey’s famous, no-knead bread —you may remember this post about no-knead rosemary bread from last year— is a rustic, whole wheat loaf; adapted slightly to taste —at the author’s suggestion— from his fabulous book, My Bread. I like whole wheat bread served warm in the morning; fresh from the oven with farm-style butter (and by the way, I love this easy, homemade, organic butter tutorial from one of my favorite blogs, Kiss My Spatula) and a drizzle of golden honey. The scent of baking bread fills my little house with a scent I can only describe as love…

The Sweet Smell of Whole Wheat Bread Fills the House with the Most Incomparably Warm and Cozy Scent. If Unconditional Love Had a Fragrance, I Think the Scent of Homemade Bread Just Might Be It…

Whole Wheat Bread

Based upon Jim Lahey’s no-knead method from his book: My Bread

Ingredients: (makes one loaf)

2               Cups all purpose flour

1               Cup all-natural, whole wheat flour

1 1/4        Tsp salt

1/2           Tsp yeast

1 1/2        Cups cool water

Olive oil for coating bowl

Cornmeal for dusting

Directions:

First Afternoon: Combine flour, yeast and salt in a large working bowl. Add 1 1/2 cups of water, (room temperature), and blend to a shaggy looking mix. Use olive oil to lightly coat a second large working bowl. Transfer the dough to the second bowl, cover with plastic wrap and set aside in a warm room, (70 degrees fahrenheit is ideal), for 18 hours. Bubbles at the surface of the dough signal that it is ready to rework.

Next morning: Dust the work surface with flour and place the dough in the center. Lightly flour the top of the dough. Gently fold over a couple of times. Cover with a clean kitchen towel and allow the dough to rest for 15 minutes. Once again, dust the work surface and your hands with a bit of flour and quickly shape the dough into a ball. Sprinkle a plain, smooth cotton towel with cornmeal and place the dough on center. Cover with a second cotton towel. Allow the dough to rise until double in size, (about 2 hours).

After an hour and a half of final rising: begin preheating the oven to 500 degrees fahrenheit. While preheating, place a  2 3/4 – 8 quart heavy, lidded pot (such as a classic Cast Iron Dutch Oven) in the center of the oven. Heat pot for 1/2 hour. Very carefully remove the hot container from oven with heavy mitts.

Slide dough into the hot pot and shake to evenly distribute. Cover the pot, return to the hot oven, and bake for 25 minutes. Remove the lid and continue baking for 10-15 minutes, or until golden brown. Oven temperatures will vary, so observe very carefully the first time you bake bread.

Remove bread from the oven. Roll the loaf out of the pot and cool on a wire rack. Homemade bread will stay freshest in a bread-bag, loosely wrapped or a paper bag. Wrapping a loaf of bread tightly in plastic will make the surface soft instead of crusty. It’s best to eat fresh bread the day it is baked. Smear with farm-style butter, a drizzle of pure honey and enjoy !

Late February light is different…


Promising us something a little bit softer on the other side…

***

Article and photographs copyright 2010, Michaela at The Gardener’s Eden. All rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without written consent.

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through the affiliate-links here. A small percentage of each sale will be paid to The Gardener’s Eden, and will help with site maintenance and web hosting costs. Thank you!

wine.com

Gardener's Supply Company

***

Where Am I?

You are currently browsing the Recipes category at The Gardener's Eden.