Saturday, September 24, 2011
I've been procrastinating harvesting the chard because I wasn't sure what to cook with it. But it was getting pretty out of control, so I finally decided to take some in last night. I found a recipe with great reviews on Allrecipes.com that called for baking it with feta cheese. It was an easy recipe, but I have to admit, the result was not my favorite. I don't know if it was the recipe or the chard, but it came out very bitter. I had heard that chard is milder than spinach, but this was definitely not! I want so badly to like Swiss chard because it's such a pretty, hardy garden plant. I will definitely give it another try with a different recipe. Meredith's suggestion from last week looks good! Any additional suggestions?
Saturday, September 17, 2011
|The founder of this method would tell you that my garden isn’t a “true” square-foot garden because I don’t have dividers marking off each square. Maybe next year. I was more focused on getting the plants in the ground!|
Saturday, September 10, 2011
Back in the spring, I started a handful of seedlings in a corner of our little apartment. Under a single grow light, they sprouted up until I had more seedlings than I could possibly pot on my tiny 2- by 4-foot patio. So, I planted a number of herbs, two tomato plants (one a yellow pear tomato and the other a red slicing tomato), two pepper plants (one bell, one hot), and about a dozen carrots, and gave the rest of my seedlings away to good homes. My plants adapted to their new outdoor habitat, growing thicker and stronger in the breeze and taller with the moderate sun reaching my patio. However, as the summer arrived and blasted us with scorching heat and weeks without rain, it was hard to keep the plants happy. One of the pepper plants, the rosemary, and the chives withered and died. Something infested my tomato plants, which got silvery scales on their leaves (let me know if you know what this is… I’m still not sure!). The hope and enthusiasm I felt while nursing the seedlings along in early spring wilted as well, but I kept the remaining plants limping along.
In midsummer, my husband and I bought a house (hurray!). We packed everything up, and I decided to leave the sickly tomato plants behind. The remaining pepper plant, basil, and carrots traveled with us to our new home. As the summer wore on, the carrots became quite stunted and the tops dried out. The basil plant suffered in 100-plus-degree heat without water for several days while I was out of town. However, the pepper (which turned out to be the hot pepper) plant has survived and produced several good peppers!
|A little ray of hope for my gardening skills!|
It is so amazing to look at these vegetables and remember the tiny seed I planted so many months ago. The seedlings that I sent out into the world have fared a little better than my own. My sister’s pear tomato plant is producing little yellow tomatoes, as are the plants of some friends. I hope to make another attempt with these next year. Now that we have our own bit of land, I'm excited to try my hand at gardening again!
Friday, August 13, 2010
I am sure there are some restaurants around here that are more vegetarian-friendly… someone please help me find them!
|Enough about eating out. Nothing compares to fresh-picked vegetables! My mother-in-law has a fantastic green thumb, and we have been the beneficiaries of her garden since arriving back in town. These delicious tomatoes came from her backyard.|
Friday, August 6, 2010
Tuesday, November 24, 2009
Ethivore is taking a break for the rest of the week to enjoy time (and good food!) with family and friends. I hope you all have a wonderful Thanksgiving! Look for updates on the blog next Monday. And don't forget to leave your feedback to help me make Ethivore even better!
Monday, November 23, 2009
By Jim Madison
2 or three bunches of scallions, thinly sliced
2 sticks of butter (or margarine for vegan option)
2 teaspoons tarragon (crush it after you measure, or use four tsp. fresh chopped)
1 teaspoon savory
1 bunch Italian parsley (enough to make 1 cup chopped)
1/2 cup pine nuts
12 to 14 cups fresh bread crumbs (or about 10 to 12 cups dried crumbs)
A couple of sticks celery, thinly sliced
Melt the butter in a large pan and sauté the scallions until they are limp but not crispy or brown. Add the celery and spices and sauté briefly. Pour the mixture over the bread crumbs, stirring to coat evenly. (If you use dry crumbs, add water first to rehydrate them before pouring the butter and seasonings on.) Stir in the pine nuts.
Put some of the stuffing in the turkey just before baking and bake the rest for an hour or so in a separate covered pan.
Pass around the table and enjoy!