We have been having a VERY strange summer here. It’s been lovely. Like really nice, pleasant, only hot every now and again, rain every few days. Sounds great, right? Definitely NOT the Mid-Atlantic summer I’m used to. Predictably my Mid-Atlantic garden is having a mixed reaction. Some plants are LOVING it (i.e. zucchini and cucumbers), others are okay, but sort of underwhelming in production (tomatoes) and still others fell to the Japanese beetles that seem to enjoy this weather very much (beans). Our garden haul is predictably unpredicted. I’ve heard lots of folks reflecting on the same problem, with the bounty varying according to their region Thought I’d do a little roundup for YOUR garden bounty.
Cukes and Zukes
1. Indian Summer Cold Sesame Noodles
2. Easy Refrigerator Dills
3. Sweet and Sour Cucumbers
Here we go again. Salmonella and nut butters recalled for salmonella. That’s enough for me. I’m going to start making my own (and maybe I’ll add chocolate to it like Big Sis does). We are too much a nut butter house to keep having these salmonella scare. My personal jar is not on this list, but that doesn’t make me feel much better about it. I’m guessing that jar is going to cool its heels in the fridge until I get sick of looking at it. Daggone it – details here. Eat well, be well friends.
I am feeling it a little bit lately, although I am trying to dodge and weave and can’t get ‘it’ in focus. Like the hummingbird outside the window I just tried to photograph to share with you, things are feeling kind of fuzzy. I know that if I open the front door to get a shot from the front porch, she will probably fly away so I am enjoying her and will let you imagine her vibrant green back and her tiny wings that look thick with frenzied speed while the rest of her stays steady and immobile. Apparently my steady, immobile persona still fools friends who are surprised anytime (and everytime) we eat anything less than perfectly nutritious, yet my wings are getting a bit tired with the attempt to provide healthy, real food in this culture. So my hard edges as The Food Regulator (TFR) are beginning to blur a bit.
There is a hummingbird out there valiantly staying afloat against all odds.
Not to complain, but between work, graduate school, TaeKwonDo (which my son and I do together) and home and family, I am starting to wear down a little. I don’t tell you this for sympathy or “pride of busy-ness” (the 8th deadly sin),but because I am sure that many of you are similarly stretched. There just isn’t enough time in the day to do all of the cooking and gardening that I used to do and would like to do. So I have decided that a little controlled erosion is in order lest the whole mountain be undermined and bury us in an avalanche of mcnuggets, doritos and moon pies. Continue reading
These have been out for a few days, but if I didn’t have Food Safety News in my FB feed, I wouldn’t have heard about two of them. Granted, I don’t buy those products, but nonetheless I thought I’d pass the info on. I have to say that I have mixed emotions about all these recalls. The optimist in me says:” Hey, it’s really good that we’re catching these problems and keeping them from potentially making more people sick.” On the other hand… insert cursing and outrage about our food industry here. Eat well, be well friends, and check the news once in a while to see if you’re at risk for something gross.
The garden continues to produce green squash at a startling rate. What a lovely problem to have. If the plants keep up like this I will surely shred and freeze a good bit of it for use in zucchini bread and mac and cheez in the colder months, but it’s nice to have some to use right now, today, when our thoughts are turning toward books, notebooks, pencils (I love the smell of new pencils) and LUNCHBOXES. It is time for Momma to get busy making some reasonable goodies for those lunch boxes.
While I was thinking about the need to start baking for school and noticing the abundant zucchini, the internet happened and mashed them together for me. I was inspired and responded with my usual “Ooooh, that looks good. What ingredients should I change?” The result got a straight yummy thumbs up from 3 of the 4 of us and even earned a “pretty good” from Ms. Picky Pants. That is a good cooking day in my house. Because of the lower fat content, these cookies are a little more biscuity than most, but ring all the necessary cookie bells to satisfy treat eaters who are willing to overlook the little flecks of green, which I think are beautiful, BTW. And so, without further ado, I give you… Continue reading
Our Pantry Penchants are sometimes quite clear. We have toyed at times with re-naming the blog My Sister’s Sweet Potatoes…. My Sister’s Pancakes….. and now I guess we’ll have to consider My Sister’s Pickles as well. I hope you like pickles as well as I do, so you won’t mind another pickle recipe, and I offer the explanation that my preference for pickles is related to a problem. My son, who used to enjoy lots of raw vegetables has somehow lost his taste for raw veggies. We have a rule that before any non-produce snack is eaten, a piece of produce must be consumed. Fruit is easy and always an option, but in the past he was also willing to eat raw sugar snap peas, grape tomatoes, carrots, green beans, slightly pickled (raw) cucumbers or salad (although that is generally only with a bit of pressure). We do also keep leftover roasted potatoes and other cooked veggies as an option but as far as raw vegetable go, we are down to pickled (raw) cucumbers, carrots (under duress) and salad (duress-er). He eats cooked vegetables and I still freely load any dish with veggies that I can, but I’m thinking that perhaps if I can cold-pickle some more veggies, that would provide us with another veggie snack. These green beans are not strictly raw, but they aren’t cooked much…. so I’m going to give it a go! The recipe I found was a dill-y concoction but my son generally prefers the sweet (surprise, surprise), so I made up a batch of both which are currently getting flavored up in the refrigerator. I leave you the recipes and then I will sleep while my green beans soak in flavor!! Continue reading
It would seem that I am not the only gardener overrun by zucchini this year, and I’m with most of the gardeners who responded to my last post; I’m delighted to have this problem of what to do with all of my zucchini. A few years ago a pal of mine posted a recipe on her Facebook page during the height of zucchini season. I was intrigued by the simplicity of the recipe and by the ingredient list which includes Maryland’s favorite spice mix, Old Bay Seasoning.
And so I began my usual process of fiddling, seeing how far I could move within the recipe while achieving the desired results. Over time I’ve adapted my friend’s lovely summer recipe and it is a zucchini staple in our house. While I won’t say that these actually taste like crab cakes (because my mother and many other Marylanders would be appalled by that idea), the flavor of these babies SUGGESTS crab cakes and they are just darned tasty crab facsimile aside. If Old Bay is not available in your area (I nearly passed out when I couldn’t buy it in California years ago), look for spice mixes intended for steamed spiced crabs, but be sure they don’t include super large chunks of spice as many shrimp boil spice mixes do OR try a homemade version like this one. Continue reading
Okay, it’s the bottom of the 8th, (Monday night)….. you’re the home team, (cook), and you find yourself with lots of infielders (vegetables) but no plan for their use and you just can’t imagine how to get through the next 3 or 4 innings (meals) without a pinch hitter (help!!!). Okay, okay, so the men with whom I live (one very young and the other, like me, not so young anymore) have filled my life with baseball talk, but baseball makes for good summertime analogies. I’ve grown to enjoy baseball even though it seems to be on every night!!, but I confess that I do get tired of cooking every night, especially in the summertime. Both of my men help out with the dishes but neither likes to cook nearly so much as they like to eat. Plus, I’ve got veggies from the garden as well as an abundance of cheap summer produce that I couldn’t resist buying at the grocery store. The plan, therefore, is to take care of several meals at once with less than 1 hour of time – not all of it requiring me to be present. Peek out the window, look in the fridge – send a runner out to 2nd base (to pick) or to 3rd base (to buy) some veggies and keep the team fed for several days.
On this particular day on the pitchers mound, I had yellow peppers, swiss chard, zucchini, eggplant, red onion and baby portabella mushrooms. I didn’t think a pile of these on a plate in their whole form would go over so well, and they were not going to be fresh for very long so I chopped them all. Go ahead, slice and dice whatever you have in the frig or just picked that is not already ear-marked for use in the next few days. You don’t have to dice them small, just cut ‘em into hunks. Continue reading
Those of you who’ve grown zucchini know that if the plant works, you go very quickly from wondering if you’ll ever get any zucchini to stuffing zukes in neighbor’s mailboxes when they’re not looking to offload some of your surplus. For the past several years my zucchini have been decidedly in the NOT WORKING category, so I’ve not had to force squash on the cul-de-sac, but this year (largely I think because I got ahead of the bugs early), we have zucchini.
While I like zucchini, I admit that even I am not a fan of the traditional sautéed squash, so I’ve become a zucchini seeker. How else can we use this prolific nutritious gift without having it be, well, yucky? Big Sis and I have shared a few zucchini secrets in the past, but I found a new, and perfectly lovely solution, right there in the “As Seen on TV” display. If you just laughed, then you should admit that you’ve been tempted to look yourself. I just couldn’t stop myself when I saw a little gadget that claimed that it would spiral cut my vegetables for $10 and would fit in a drawer, the Veggetti Spiral Vegetable Cutter. I snatched that little sucker up.
And let me tell you what. It works. It actually does what it apparently says it does on TV. With little effort and about a minute of turning I had enough spiral zucchini noodles for 2 adult dinner sized portions – from one zucchini. Nice.
Being fans of Mediterranean food, we naturally concluded that we could put tomato sauce right on those bad boys and call it dinner, but we were feeling a little zesty, so we went in another direction, sort of a deconstructed zucchini chili mac.I simply prepared the fixins that I would normally serve for us to make burritos and instead of wrapping everything up in a tortilla, we served it on top of zucchini noodles. And it was delish. My vote on the Vegetti? A resounding yes, and I can’t wait to make some zucchini noodles for Pasta Sunday. Next time I post I’ll have another fab zucchini suggestion straight from the heart of Maryland. Hope you’re all having a lovely summer!
I got a call. A few hours too late, but I got a call and that’s pretty impressive.
Let me explain. I’ve been a bit out of touch because my brother, who lives halfway across the country from me, has been visiting. I checked out of most of my regular life and spent some wonderful days getting to know him better and watching my children fall in love with their uncle. I’ve missed all kinds of news, including the news about the bag of nectarines in my refrigerator.
In case you’ve not heard, stone fruits are being recalled nationwide for possible listeria contamination. More details follow here. It is important to note that bulk packs, individually sold fruits, and pastry made with fruit are all subject to the recall. I am pleased that my market called me to let me know; I just wish it had happened before breakfast. If they hadn’t called, I probably would have had another before I saw the news today. I’ve eaten several of these. If I complain of flu-like symptoms anytime in the next several months (because apparently it can take that long), please fell free to remind me to see my health care provider.
I will now return to my regularly scheduled activities, including sharing recalls when they come across my wire. I’d encourage you, however to check out the Food Safety News website yourself so you can be informed about the fruit in your fridge. Eat well, be well friends. Fingers crossed.