Storing Carrots Update

I am happy with the results of my carrot storage technique found here.  The picture is that of them brought up from the root cellar 3 months later.  There is some growth at the top.  I may cut off more of the top next time to see if it makes a difference. 

Our Christmas Tree

We had a Concolor fir dying in our yard so I put it to good use.  We chopped it down and it's now the Christmas tree.  It was dead 6 feet on the top and we also had to take off a lot of the bottom.  It is basically the middle of the tree.  My daughter described it as a Charlie Brown tree.  On Crack.  I'm so mad at myself for not thinking of this idea earlier since we cut down 4 other pines in previous years.  Beware all ye evergreens.  

Christmas Tree Song

Uh Christmas tree, 
Er Christmas tree,
You really need some branches.
Um Christmas tree,
Uh Christmas tree,
You really need some branches.
Not only are they scraggly,
They're also much too wide, you see.
Uh Christmas tree,
Er Christmas tree,
You really need some branches. 

Garden Short 'N Sweet Carrots

Last year I stored my carrots in sand and I wasn't happy with the results.  A lot of them rotted.  Plus you have to wash off all that sand and where are you going to do that in the middle of winter so it doesn't clog your drain?  One mistake I may have made is I washed them before I put them in layers in the sand.  I read that you aren't suppose to wash them but they were caked in mud.  This year I read a comment in a blog by a 71 year old woman who has been gardening her entire life and am going to take her advice. 

I washed the carrots and let them dry outside laid out on a ledge.  It was cold outside so I put them in the sun.  Dry them no more than a couple of hours.  I cut off the greens (green tops will cause rot) and the tails.  I bagged them in Ziploc bags and left the bag open a crack.  I am fortunate to have a root cellar and that is where they are stored.  I hope this year works better than last.

Dinnerplate Dahlias

Indoor Herbs

If you are planning on growing herbs indoors this winter you should know that they are higher maintenance than everyday houseplants.  Herbs require much more watering.  Whereas houseplants can be watered once a week, herbs require watering every other day.  Right now I'm on a twice a week schedule for my rosemary.  It's hanging on but would look better if I watered it more. 

Peaches

I harvested a total of 33 peaches.  Not bad for the first year. 

Beet Remorse

I know it is common for people to use beet greens, which taste like kale, and there are a lot of recipes out there.  But doesn't anyone leave them on the garden bed a long time and think: I should have saved my beet greens!  You know what happened next. 

Cherry Blossoms

Garden Pumpkin

Garden Cucumbers

Sweet and Sour Cucumber Salad 

2 cucumbers
1 onion (sweet is best)
3 teaspoons salt
1 cup sugar
1/2 cup white vinegar

Heat sugar and vinegar until it boils and turns clear. Stir continuously, let it cool.

Peel cucumbers and cut into thin slices. (I like to variegate mine) Slice onion thin. Combine and season with salt, mix well. 

Let stand for 1 hour, stirring once in a while so flavors will blend evenly. It will become watery.

Rinse well in cold water 3 or 4 times, then drain. Put in bowl and add the sugar and vinegar mixture. Let it stand in the fridge till cold.

Refrigerator Dill Pickles

• 6 to 8 pounds pickling cucumbers
• 40 fresh dill sprigs
• 2 large onions, thinly sliced
• 5 garlic cloves, sliced
• 1 quart water
• 1 quart white vinegar
• 3/4 cup sugar
• 1/2 cup canning salt

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
• Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.  Six calories each. 

Swiss Chard

One of the healthiest vegetables in the world, second only to spinach. 

Tomato, Chard, and Gruyere Casserole 

From Food and Wine

Serve 8

This giant Provençal casserole is called a panade.  It's like a strata.  Be sure to note the 10x15 lasagna pan required.  When preparing mine, I reduced the layers to fit a 9x13. 

5 1/2 pounds Swiss chard, stemmed
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon chopped thyme
1 cup chicken broth or apple juice/cider or combo of the two (my substitute for dry white wine )
Salt
Freshly ground pepper
3 cups chicken stock or low-sodium broth
One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
3 pounds beefsteak tomatoes, sliced 1/2 inch thick
9 ounces Gruyère cheese, shredded (3 cups)
3 tablespoons unsalted butter, melted 

 

1. In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
2. In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper.
3. Preheat the oven to 400°. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter.
4. Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving.

Make Ahead:  The cooked chard can be refrigerated for up to 2 days. 

Oops

Missed that one. 

Garden Eggplant

Eggplant Parmesan with Crisp Bread Crumb Topping
From Food and Wine
Serves 8

3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
Two 28-ounce cans whole, peeled Italian tomatoes, drained
Kosher salt and freshly ground pepper
8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs

1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
3. Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Make Ahead The assembled eggplant Parmesan can be covered with plastic wrap and refrigerated for up to 1 day. Bring the eggplant Parmesan to room temperature before baking. Notes This dish is extremely versatile. The eggplant can be sliced lengthwise or crosswise before it's fried. In addition, the eggplant Parmesan can be baked in a glass or ceramic baking dish that is round, oval, rectangular or square. Serve with green salad and crusty Italian or peasant bread.

 

Garden Bounty

Hostess Tip

If you have something you don't like and will never eat, foist serve it to your guests.  They will thank you and as a bonus you may never see them again.  Actually, it tasted delicious. 

 

Garden Fresh Pasta Salad

Adapted from Kraft

Serves 14

1 pkg.  (16 oz.) farfalle (bow-tie pasta)

2 cups chopped zucchini

1 red onion, chopped

2 cups  halved cherry tomatoes

1-2 oz pepperoni, cut-up

1 bottle  (8 oz.)  Sun Dried Tomato Vinaigrette Dressing

1/2 cup KRAFT  Grated Parmesan Cheese

 
COOK pasta in large saucepan as directed on package, omitting salt.
 
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
 
REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Nutrition:  170 calories per 3/4 cup serving 

 

Pickled Beets

These beets came from T's garden.  Don't decide whether or not you like beets based on canned ones.  There is no comparison.

Swedish Pickled Beets

From Epicurious 

Makes 2 cups

1/2 c. cider or white vinegar

1/2 c. water

1/4 c. sugar

1 t. salt

1/8 t. freshly ground pepper

2 c. thinly sliced beets, cooked and peeled (about 1 pound or 3 medium beets)

Bring salted water to boil in a pot.  Wash beet and trim stalks and root leaving one inch on of each.  Add to boiling water, cover and cook until fork tender, 35-50 min. depending on size.  When cool, pull skins off and slice, discarding the root and stem ends.

Add the first 5 ingredient to a saucepan.  Bring to boil.  Let cool.  Place beets in a deep bowl and pour dressing over them.  Let stand at least 12 hours before serving. 

Garden Goodness

My Herb Garden

Garlic from the Garden

Lettuce From a Whisky Barrel

This sprung up unexpectedly in an barrel that I had lettuce in last year.