Confession #8 The Shrine

“Why carrots?” is a question most people will never be asked, especially by medical personnel.
It started when I was a kid. I never really liked my birthday. Don’t get me wrong, I liked the gifts well enough. I just didn’t like being the center of attention. Over the years it got worse, I basically did not look forward to my birthday at all.
It was on my 49th Birthday that my husband turned to me and asked: “So…what are you going to do about next year?”
Good question. (It is a big day, I didn’t want it to be a Big Bad Day.) I decided to have a good answer: “I’m going to make a few changes.” Five in fact. I will do five things for my 50th and on that day I will start to enjoy my birthdays.
One of the five was to do something I always wanted to do but never did. (No sky jumping for me though, scaring myself have to death isn’t high on my Things To Do list, fortunately.)
I had in fact always thought it would be fun to get a tattoo. At first I was too young, then I had no money, then I had no time…you know how it goes. Now I have the time and the money, God knows I’m old enough. Funny thing, though, they still made me wait two weeks to be sure I was certain.
The subject of the tattoo was never a question, just the particulars. I love homegrown everything, but which veggie to pick? Potatoes?…no, too drab. Tomatoes?...I’m sure it’s been done. Carrots…that’s it! Colorful, Crispy Carrots.
Now if you knew me you might never think that I would go get a tattoo. Apparently my family was a bit surprised as well. They expressed that by giving me Carrot Gifts.
Now in my kitchen, there is a lasting reminder of my 50th Birthday (which by the way was fantastic): The Carrot Shrine.

Indoor Garlic

Everything I've read on the internet tells me garlic can't be grown indoors except for the greens.
Ok, I don't need to reinvent the wheel. I planted a few garlic cloves in a planter and put it in a southeast window. I chose cloves that showed signs of sprouting, some cloves from the grocery store are treated to not sprout.
In a very short time the sprouts were up. I pinched off a little to try it. I really was shocked at how powerful the garlic taste was. Not less, like the green part of scallions, but more than a clove itself (a store bought one that is).
I used it like scallions to top off a twice-baked potato...so delicious and colorful.
My husband has been using them in cooking, he also commented that he was suprised at the strong taste.
Note that this is like pinching back a plant. The garlic that had some greens removed actually grew better than the ones we left alone, and has lived longer.
I think I'll need a new spot for my cactus. I want two planters of garlic so we never run out.

Plotting and Planning

First Time Vegetable Gardening – How Many Plants to Plant?

My husband claims that two zucchini plants are at least one too many, and perhaps he is right. Many’s the story I have heard of a kitchen filled with zucchini at the end of the growing season, or offers I have received for cucumbers in the fall. I won’t even talk about the year I threw a handful of cabbage seeds in an empty bed (that's another confession).
Knowing how many and what to plant in the vegetable garden may seem daunting to the new, or even to the more seasoned, gardener. There are many factors to consider: the type of vegetable, how much space you have, how much sun your garden receives, and more. When a first time gardener approaches me with this question, this is what I tell them.
The first decision to make is how each vegetable will be used, and of course you need to make adjustments for the size of your family. Generally 3-4 plants of most types of vegetables are good for a family of four if you do not plan on canning, drying or freezing. Some exceptions would include eggplant; the suggested guideline is one plant per eggplant-loving person (in our house that is one plant). One corn plant will usually produce two ears of corn, so plant six plants for a dozen ears. Adjust according to what your family likes and expect their tastes to change over time.
But the plants come six to a pack? Share. Find a friend that enjoys gardening and shop together. You can also plant from seeds, saving money as leftover seeds are still quite viable the next season.
Planting a small quantity of a variety of vegetables your first few years will help you to learn what you and your family needs. You may decide some vegetables are not worth the work they require and decide to give that space over to ones you prefer. Start small. If you cannot resist the temptation to plant all six cucumbers, learn to make refrigerator pickles. Use nice jars. You’ll be giving them away.

For information on companion planting: http://www.gardeningjones.com/companion_plants.htm

Chocolate Raspberry Cake

Gather your ingredients:
1 box Chocolate Cake Mix
Eggs, Oil, water as mix calls for
1) 12oz. bag Frozen Raspberries
24 oz. Cream Cheese icing (16 oz. for 1 layer cake)
2 Tbs. Raspberry Preserves
¼ cup flour
Chocolate Sundae Syrup

Defrost berries by placing in colander and running lukewarm water over them. Drain very well.
Preheat oven and prepare cake mix as package directs.
Prepare pans by spraying with vegetable spray (Pam). Place about 2 tbs. flour pan(s) and swirl to dust the bottom and sides. This makes removing the cake easier.
Pour batter into one 13x9” or two 8” round pans.
Using a teaspoon, put little drops of raspberries over the batter. Use the baking times from the box as a guideline, cake may take a little longer.
Let cool enough to handle.
For 13x9” cake let cool till just warm. Ice with cream cheese icing (it will melt in slightly) and serve warm.
For double layer cake:
Remove cake by inverting a plate over the cake and flipping the plate and cake over. You want the bottom of the cake to be on the cake serving plate, so do this again with the cake serving plate. Spread the cake top with some raspberry preserves. They should melt in.
Place second cake on top, both tops of the cake should be together. This gives you a flat cake surface (baker’s secret!)
I like to put some icing on while the cake is still warm so it melts in. Fill in the gaps between cake tops (middle of cake) with icing. Let cool then chill to make the icing firm.
Ice the sides then the top of the cake with the remaining icing until you no longer see the chocolate.
A nice presentation is to drizzle chocolate syrup on the plate. Warm the preserves in the microwave for a few seconds and drizzle that with the chocolate. Place slice of cake on plate and drizzle a little more preserves over the chocolate cake.
Enjoy!
Variations:
Ice with chocolate icing.
Use strawberries in place of raspberries.
Use white cake mix with chopped (canned or frozen/thawed/drained) apples and walnuts.
Use white cake mix with chopped (canned or frozen/thawed/drained) peaches and raspberries, top with vanilla cool whip.
Check out the YouTube Video for slides of the cake making process.
http://www.youtube.com/watch?v=NWsp9dN9GgI

Confession #17 ~The Stash

While sorting through my collection of seed packets I realized I need to make another confession. I hoard seeds.
Ever since I found out that seeds only lose some viability each season (something the seed companies don’t want you to know) I have saved the leftover seeds each year.
Throwing out leftover seeds is about as difficult for me as thinning seedlings. After all, that’s a healthy growing plant, who am I to decide which ones live and which do not? I know it’s for the greater good, and I do it; but I really don’t like it.
I try to space the seeds far enough apart to reduce the need to thin, but it doesn’t always work that way. Doing that also leaves me with leftover seeds…really leftover. I found seeds packets tonight from 2002. More than one. (Talk about a confession.)
I know they are probably not viable anymore. I should just toss them out and get it over with…
I can’t do it.
I think instead I’ll mix up all the seeds that are prior to 2007. Come Spring I’ll just take one garden bed and toss them all in. I won’t be able to space them properly, not knowing what they are. I know, I’ll just thin the seedlings as needed.
Wait a minute...

Not So Impossible Quiche

“Quiche” sounds complicated, but it is easy to make and inexpensive. Great for dinner or Sunday brunch.

You will need:
1 Pillsbury pie crust
14 oz. frozen loose chopped spinach
4 sliced mushrooms
½ cup chopped onion (1 medium)
2 tsp. garlic powder
1 cup shredded Cheddar Jack cheese
¼ cup imitation bacon bits*
2 cups (16 oz.) Eggbeaters (aprox.)
Parmesan cheese
Preheat oven to 325 degrees F. Place the spinach in a colander (strainer) and thaw by running warm water over it. Press to remove excess water, let dry.
Let the pie crust come to room temperature and remove from package. Place in 9” pie tin and crimp using your thumbs and forefingers.
Fill crust with spinach, mushrooms, onion, garlic powder and cheese. Pour in enough Eggbeaters to fill the crust.
Add bacon bits. Sprinkle parmesan cheese over the top, covering the other fillings.
Bake until eggs are solid and crust starts to brown, aprox. 40-45 minutes. Serve warm.
I just served this to my vegetarian 17 year-old and she "inhaled it".
Hints: I cover a cookie sheet with tin foil to catch any spills.
You can also make two at a time, freezing one for another meal. For individual microwaveable servings: let cool, slice and wrap servings separately in plastic wrap before freezing.
*Substitute: chopped bacon or ham

Tis the Season

If you ask a gardener in this zone 5/6 area when the growing season starts, they will probably answer Memorial Day Weekend. This is generally considered to be the time of year that is safe from frost.
If you ask a die-hard gardener, they might answer March. That is the earliest you can plant snow peas around here; that is if your garden isn’t covered in the white stuff. (I probably shouldn’t admit this, but there was a time I would shovel the snow off an area large enough to plant the snow peas. I have since recovered from that urge.)
If you ask a gardening addict when the season starts, they will answer November. This is the time of year that seed catalogs begin to arrive. Oh, the excitement of opening your mailbox and finding the first of the season, much like eating your first homegrown tomato each summer. Some days I get as many as three!
I love looking at seed catalogs. Some are beautifully illustrated. All offer the biggest, best, and most abundant. I especially look forward to the new hybrids of the season. Bizarre and beautiful are the pictures of these vegetables, enticing me to try something new.
Look out stomach…this year I’m planting Burning Bush ™ Hybrid Peppers!

King Crab Bisque

Here is another Cafe Wrold menu item that my husband has been making for years. This was one of the favorites at our restaurant, and so easy even I can cook it.
Ingredients:
3 (6 oz.) cans Chicken of the Sea crabmeat
1 slice bacon (I prefer Hatfield)
3 Tbs. butter
1/4 cup flour
1 cup chopped onions
2 cups diced potatoes
1 quart cream
1 bay leaf
1 tsp. Old Bay seasoning
1/2 tsp. Thyme
salt & pepper to taste

Saute bacon in butter slowly over low heat in a soup pot, about 10 minutes. Add onion, potatoes, bay leaf, Old Bay and thyme. Continue sauteing for 20 minutes. Add the flour and mix thoroughly. Cook over low heat an additional 15 minutes. Add the crab and cream. Slowly bring the temperature up to just below a simmer and cook for 5 minutes to blend the flavors. You now have a delicous crab soup and can stop right here.
To make a bisque, let the soup cool and run through your blender or food processor till smooth. Reheat. Enjoy!
Serves 10
Here is the YouTube video: http://www.youtube.com/watch?v=5I8Vwx9Ynkk

Triple Berry Cheescake

Ever since I saw the Triple Berry Cheesecake on Cafe' World I've been wanting some. This is an easy recipe and the result is to die for.

1 Keebler Brand Ready Made Crust, Chocolate
2 pkg.(8 oz. each) reduced fat Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 egg beaters (or 2 eggs)

Heat oven to 325°F
Beat cream cheese, sugar and vanilla with mixer until well blended. Add egg substitute, (if using real eggs, beat in one at a time) mixing until blended. Pour into crust.
Bake 25min. (ovens vary) or until the top is just about dry. Refrigerate 1 1/2 hours or until chilled.
Topping:
1 cup each blueberries, strawberries (sliced) and raspberries
1/4 cup Maple Grove Farms Strawberry Syrup
I used frozen berries, thawed. Simply mix together.
Drizzle with Hershey's Double Chocolate Sundae Syrup.
Serves 8 (or 2 women 4 times)
To view the video: http://www.youtube.com/watch?v=fnP9Yk6VjTE

Baked French Onion Soup

3 oz. butter
5 large onions, thinly sliced
1 clove garlic, crushed
3 cups beef broth*
3 cups chicken broth
1 Tbs. white wine
Peel onions, cut in half and thinly slice into semi-circles. Sauté onions and garlic in butter over medium-low heat. The onions need to cook slowly, as they turn brownish their sugars will naturally be released and add a vast amount of flavor. Add remaining ingredients and bring to a slow boil.
Ladle carefully into oven safe crocks. Top with croutons, Swiss cheese and parmesan cheese. Bake in 350F/177C degree oven for 10 minutes. Nice served with toasted French bread.
Makes about 8 serving depending on the capacity of the crocks.
*Vegetarian substitute 6 cups vegetable broth
*You can also use all beef broth, substitute port wine

Digging Holes

A WWII Vet I know grows great vegetables. Really really great vegetables. His wife told me their secret: in the fall he digs holes around the vegetable bed. Then, instead of using a fancy-schmancy composter, they simply put their kitchen scraps etc. into the holes. Until the ground freezes they cover them up with dirt. Come Spring they lightly till in the compost.
Now I know this goes against the recommended method of composting: layering the right balance of brown and green materials and turning regularly to aid the breakdown. I'm not saying I'm not going to continue to do this method over the winter.
But for today, I'm also digging holes.

Planting Garlic

I know, I'm late. Garlic is supposed to be planted by Columbus Day in this area. I have put it in as late as December and still harvested a good crop. So it's better late than never again! This year I am also planting some in containers to see how that compares to in-ground grown. I know enough to keep the planters close to the house so they get sufficient water during the growing season. I think I'll also make another garden at the front of the house...yeah, why not? Maybe it will end up as a huge garlic bed! After all, you can never have too much garlic, right? Then again, I use to think the same thing about chocolate.

Vegetable Pot Pie

A homemade pot pie is nothing like the ones you buy in the grocer’s freezer section. Fresh from the oven they are really delicious. This is an easy and tasty meal. You can adapt it by adding your favorite cooked meat, and use regular gravy (making it even easier).

For Vegetarian Gravy

1 stick butter

Flour

(1) 14 1/2 oz can Vegetable Broth

Make roux: Melt butter in saucepan. Add enough flower to make it pull from the sides of the pan. Remove from pan, set aside.

Pour broth into saucepan. Slowly whisk in enough roux until you have the consistency of cream. You will have some leftover, just refrigerate it, it holds a long time. Simmer to thicken.

For filling:

2 cloves garlic, crushed and chopped

Olive oil

Your favorite veggies, fresh or frozen

In a skillet, saute’ the garlic in a little olive oil.

For fresh veggies I added chopped onions (1 large), chopped carrots (3), Chopped celery (3 stalks), rutabaga (1 small), kohlrabi (1). Add a little water and simmer until tender.

I then added 1/2 bag of mixed silician style veggies and 1/2 bag of broccoli. Simmer until thawed. Mix with gravy.

Shell:

You can use premade pie dough or make your own*. I used 2 packages (4 ct. total) to make 4 small double crusted pies.

I varied the pies by adding to different shells: chopped seasoned tofu, rinsed black beans, chopped buffalo “chicken” (morning star) and chopped “beef” (morning star)

Top with remaing pie dough, crimp. Bake at 350 degrees F. until shell is lightly brown. For the small pies this took 18 minutes.

Enjoy!

*My husband and I used to own a restaurant and I did a lot of baking. One week I made a total of 80 pies! I haven’t made one pie crust from scratch since we got out of the business 13 years ago!

Gardening Tips

~The best way to plant peppers is too close together
~My favorite plants are always the ones that nature grows herself.
~Don’t handle Beans when they are wet.
~The peak time to pick Herbs is first thing in the morning.
~The best way to eat Cherry Tomatoes is straight from the garden while they are still warm. Yum! However, never eat any vegetable before washing it first, even organically grown veggies can have dangerous unseen critters lurking about.
~One of the best tips I’ve heard was about staking Tomatoes. Whereas wire can burn the stems, and twine can also cause damage, using pieces of old pantyhose is ideal. The hose ‘gives’ with the plant just enough, and heck the price is right! I have also tried it on pole beans and cucumbers and it works well there too.
~Ever hear of the Three Sisters of the fields? They are corn, squash and beans growing together. The beans grow up the corn and the squash grows at the base of the corn, providing each other with necessary nutrients as well as discouraging little varmints (raccoons in particular) from nibblin’ the corn.
~Basil plants do well when planted among tomatoes. They are slower to bolt because the tomatoes give them some shade, and the basil adds a nice flavor to the tomatoes..
~Think twice before planting…or plant out of the way of the rest of your garden: Horseradish, Mint (any kind), Oregano/Sweet Marjoram. I have them all and I love them, but I have them contained so as not to take over the rest of the garden. Also consider where you want Chives, Strawberries, Jerusalem Artichokes and Asparagus.
~Got Seeds? If you have them left over from last year you can still use them. Seeds do lose some of their potency over time, so the germination rate will drop a bit, but toss ‘em in anyway. You may be surprised at the results!
~Compost: The ultimate recycling! Don’t throw any meat products into your compost, and Heaven forbid! don’t throw in any Horseradish, Mint (any kind) or Oregano/Sweet Marjoram seeds, leaves or especially roots. Also, when adding food waste to the pile, be sure to cover it with ‘Green Manure’ (leaves/grass/etc.) and turn frequently. Otherwise you may be attracting flies and a few of the local wildlife.
Do throw a few earthworms into your compost heap every so often. They love it and you will benefit. We use the lucky few that survive our fishing excursions.
~I see my hints are all about vegetable gardening and I should probably say something about flowers for those of you so inclined. A few flowers in the vegetable garden helps attract bees which promote fertilization of your plants (hehe). Nasturtiums are especially good for attracting bees, plus they are edible. They are really cool (no pun intended) frozen in ice cubes and tossed in a punch or glass of lemonade.
~If you wish to go the other way, and plant a few vegetables in the flower garden, I’d recommend squashes and gourds. This family of vegetables gets beautiful flowers (mostly also edible) and is comparatively easy to grow. There are also some peas and beans that do well and are quite pretty when trellised, Purple Bean Hyacinth comes to mind, though I don’t think it is edible. Scarlet Runner Bean has pretty red flowers.
~The well-rounded garden will want to sport at least a showing of herbs. Lavender and Sage are easy to contain perennials and quite prolific… Chamomile and Dill are tall, delicate annuals with nice fragrances…for those that like cooking, Sage and Oregano are very easy to grow…there are as many suggestions as there are garden personalities. Just be careful, they ‘grow like weeds’.