Showing posts with label we. Show all posts
Showing posts with label we. Show all posts

Saturday, April 19, 2014

Last Night We Had a Little Lamb

Once in a while, even though I know it would make a great video, I just cant bring myself to film a meal. Making a video can turn the most enjoyable recipe into a tiring tangle of timers, wires, and angles. Im forced to use a part of the brain thats in charge of "getting the shot," and artistic expression be damned.

Last night was one of those meals. It was truly delicious, and while I didnt film it, guilt forced me to at least photo it, in hopes of inspiring you next time youre trying to decide what to throw on the grill.

Lamb loins were marinated in garlic, fennel seed, and rosemary. A few hours later, they were grilled over charcoal, to a perfectly rosy medium-rare. Finger-sized carrots were roasted tender in a slow oven with a few drips of olive oil, salt, pepper, and a pinch of brown sugar. Split pita bread was filled with fresh mozzarella, and a squeeze of harissa (a spicy North African tomato/chili sauce). These "hot pockets" were grilled over the coals, while the lamb was resting. The slightly crisp, and smoky exterior was a perfect envelope for the warm, gooey cheese. The cold sauce was a simple plain Greek yogurt, spiked with more harissa, lemon, and fresh mint. Enjoy!








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Saturday, March 22, 2014

We Dig Potatoes! And a Few Other Things


The long-awaited day arrived yesterday, when we pulled the first half of the potatoes we planted in a large box, back at the end of May. We would have let them sit a little longer, to let both sides die down, but it was clear that some mice or voles had taken up residence in the bed. Hope I dont have the same problem that we had last time we evicted mice! The half we dug up were the Russet Burbanks; the German Butterballs seem to still be growing, and to be mouse-free, as far as we can tell.



As Mr. Ferdzy unscrewed the boards that formed one side of the box, I pulled them out and took them away. You can see how deep the bed of potatoes was; probably about 16".


Then we started digging. It was quickly clear that we needed to dig by hand as of course the first thing we did was slice a couple potatoes in half. Most of the potatoes were very large. Real lunkers.


We found a few that had been much eaten by the mice or voles, but fortunately most of them were still fine. I think it was good we dug them up when we did though, or there would no doubt have been much more damage.


Here we are about three-quarters of the way through the digging process. All extra soil was hauled away and is sitting in a pile again. We will have a grass-free area over 2/3 of what will become a blueberry bed next spring. Thats a nice head start!



We got 96 pounds of Russet Burbanks which filled 2 bushel boxes. Taking into account the mouse damage, Im sure there was just over 100 pounds of potatoes. Im trying to remember what we originally planted... was it 4 pounds? It might have been, but we didnt keep good records. We planted the same amount, whatever it was, in one of our regular beds and that yielded 40 pounds of Russet Burbanks. Which was one of our best harvests of potatoes in the regular beds yet.


Last week we dug up the sweet potatoes. Im afraid they were a very disappointing harvest. We got 9 pounds of Frazier White and 11 pounds of Georgia Jet. I would say that growing them through tomato cages was a good plan, and we will do that again. It definitely prevented them from rooting all over the place, which is what they will do if allowed to sprawl. And if they do that you will get a lot of sweeet potatoes, but very tiny.

The problem, I believe, was that they basically did nothing for the entire month of June. June was perfectly grim, as far as the heat-loving vegetables like peppers, tomatoes, peanuts, melons and lima beans were concerned. It was cold and rainy, and the poor little slips just sat there and sulked. Essentially, they were a month behind when we dug them up, and since most of the root formation takes place at the end of the season, that was a month that really, really counted.

We also pulled our peanuts yesterday. Again, there were a lot of partially formed ones, and if they had done better in June I think our harvest would have doubled. On the other hand, this was still our best peanut harvest in the three years we have been growing them. We are developing peanuts suited to our soil and climate by selecting the best each year to be replanted. I also think our first planting did so poorly because the seeds were sold with the shells off, and I suspect many of them had had their growing tips damaged.

From a 5 by 5 area, we got 4 litres of shell-on peanuts. For the first time, we are going to actually eat some. (But yes, we have already sorted out about 80 of the best, largest peanuts for next years seed, including making a point to take many of them from the plants that produced the most peanuts.)


We also got some trees planted in the afternoon, most notably a couple of paw-paw trees we grew from seed this year. They join two that we bought as young plants last spring. Ive never had a paw-paw. I hope we like them. We wont know for some years!
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Friday, December 27, 2013

We should Cocoa Apricots

I just love apricots, fresh or dried, they are probably my favourite fruit, with raspberries coming  a close second.  So I was very pleased indeed when I saw that We should Cocoa had chosen Apricots as the ingredient to combine with some form of chocolate in July.


I was looking for something that was quite light so chose this recipe from Rosemary Conleys Low Fat Cookbook.  In the book it is a Low Fat chocolate and black cherry pudding but I thought it would work just as well with apricots.


Low-fat chocolate and apricot pudding
3 large eggs, separated
4oz (100g) caster sugar
3ox (75g) self-raising flour
1oz (25g) cocoa powder
6 fresh apricots
2 tbsp fresh orange juice
1 tsp caster sugar

Gently poach the apricots with the orange juice and 1 tsp of caster sugar until they are soft.  Place them in the base of an ovenproof dish.

Pre-heat the oven to 180C, 350F, Gas Mark 4.
Whisk the egg whites until stiff.  Add the yolks and whisk in.  Add the caster sugar and whisk until all the sugar has dissolved.
Sift the self-raising flour with the cocoa powder.  Using a figure of eight action, fold half the four into the ff an sugar misxture.  When the flour is almost folded in, add the remaining flour in the same way until the mixture is smooth.  Spoon the mixture over the top of the apricots.  

Bake in the oven for approximately 40 minutes or until golden brown.  When cooked leave to cool for a few minutes.  Serve with low fat fromage frais, greek yogurt or vanilla ice-cream.




The combination worked really well, the sponge is very light, moist and delicious and dig down to find the soft, sweet, golden apricots.
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