Archive for the ‘Vegetables’ Category

“Vulgarity is the garlic in the salad of life.” – Cyril Connelly

Eight months ago I decided I was going to try growing garlic.

Harvested the one on the right a little late and the cloves started to separate, but it’s all a learning experience.

Today, I have garlic.  It began with a curiosity to see if I could do it (I don’t know why I thought maybe I couldn’t?). So, I read up on growing garlic in books and magazines and on one of my Sunday trips to the farmers market I bought myself some nice hardneck variety garlic from a local farmer. I had read that it’s best to plant garlic you buy from a local farmer because you know it is suited to your area. I bought myself and my significant other each a head because we both developed an interest and love garlic.

I’m typically a no-frills kind of gardener and just like to leave it up to nature, throw the seed in some dirt and water occasionally – let nature do the rest. But, I was so hellbent on having garlic that I bought this liquid kelp to soak the cloves in before planting to help them grow and all kinds of things. I planted by Columbus Day imagining the future fragrant smells of garlic coming from my kitchen, and as an added bonus – garlic scapes. I was excited for both Daniel and I to be growing garlic, I liked that I could feed his interest in backyard gardening and it was fun to have someone to compare gardening experiences with. I could just see us comparing garlic head sizes come June. Well, ten days later I was unexpectedly canned by Daniel after a few years of dating, and let me tell you – one of the first things I nearly did was stomp out to the side of the house and dig up “our” garlic and smash it to bits.

Those garlic plants as far as I were concerned were hateful garlic plants. Filled with his selfishness and cowardice, and thinking back on it now – they made me feel foolish. I think greater than my rage and anger at my ex for blind-siding me like he did, my feeling of foolishness for not noticing any of it made me angry with myself. I felt foolish for thinking 8 months into the future we’d be happily pulling up our garlic and cooking delicious dishes together. I felt foolish for thinking he might have thought that too. I was humiliated and there’s no worse feeling than suddenly being smacked in the face with someone you care about deeply not sharing the same sorts of feelings that you do.

Well, I refrained from digging up the garlic, but over the months that followed I cursed it. I cursed the hell out of  his garlic, I cursed my garlic – fuck, I silently whispered death threats to all the world’s garlic crops. If Daniel and I couldn’t grow garlic together, then NOBODY would have garlic. The garlic became a symbol for him and I, and it just sat there TAUNTING ME for months and months.

When the 5 or 6 shoots that had come up through the ground mysteriously shrank to four, I hoped that his loss was double mine. Fuck his garlic and everything it stood for. “Heaven has no rage like love to hatred turned, Nor hell a fury like a woman scorned.”

March 2012 – pre-skunk attack.

Springtime came and my garlic plants were gaining an upward momentum and I had four lovely, strong stalks. I went out on the first nice early spring day and even took glamour shots of my garlic. They started to represent more than my hatred for being fooled, and for my time being wasted by someone I cared about – they represented that even through a cold winter they don’t die like your other garden variety plants (hah!), but they slowly and carefully begin their own special process of dividing the clove and sending roots into the soil biding their time in the quite dark underground until they shoot up through the ground in the springtime with gusto! That’s what I was doing – I had to lay low and figure some things out about myself during the winter. I had seriously lost my footing and needing to send some roots into the ground if I wanted to stand and move forward come the spring.

Days after the garlic glamour photo shoot, a skunk came and oh so sneakily, rooted out the bottoms of HALF my garlic plants, and left the stalks bobbing pointlessly in the ground. I was livid. I marched back into the house and while I filled the dishwasher I cursed the rat bastard animal that did this, I hoped he choked and died on my precious garlic. All that hatred brought back some residual prickliness about my breakup and suddenly without realizing it I was back to cursing him and his garlic – “I hope a skunk eats every  last fucking garlic plant he has!”  I didn’t even realize I was garlic-bashing aloud, until when later I told my mother I hoped a skunk ate all his garlic too, and she said “Yeah, I know, you were going on about that earlier.” Clearly, I was not over it.

Let me get one thing straight, I don’t hate my ex. I never will, I don’t think I could. But, I hate the way he made me feel when I realized how much of my time he wasted, and how cowardly of him it was to let our relationship to go on for so long when he had mentally and emotionally checked out while I fell deeply in love with him. I also just fucking hated this bizarre love-child-garlic scenario I insanely envisioned for the future.

From then on, I guarded my garlic like a mother bear with her cubs. Those two garlic stalks grew lush and green. The scapes seemed to appear over night, and curled so beautifully in Medusa-like fashion. I took them with me in May when I dog-sat for a friend in Brooklyn, in the same apartment where my ex broke up with me the first time I dog-sat for her.

I ceremonially chopped the scapes up and made “fuck you and your garlic” omelets and plates of “suck my dick” sauteed spinach and ate them in the very place where he tried to explain himself.

Nobody was going to eat this garlic but me, and nobody was going to waste my time anymore either.

Recently, I saw on Facebook, that my ex is going to Ecuador to climb and visit with friends for awhile. It’s fucked up, but nothing could make me happier. The day he broke up with me he said “If you need me to disappear, I will.” What better way than to go to another country?! I’ll only be in NJ for another 2 weeks before I leave for New Hampshire for two months to work on the farm, but it sort of feels like two weeks where I can move a little more freely, breathe and rest a little more easily. Not worry that I’ll run into him in Port Authority (which makes no sense because he almost never took the bus, but it’s a recurring nightmare I have), or feel like I can’t go to the rock gym with my best friend.

So after all this, it seems rather fitting that on the day before he leaves the country for a lengthy period of time, I finally harvest this garlic that went through these eight emotional and rather life-changing months with me. In some ways I feel like it’s all coming full circle, and tomorrow when I wake up I will have gotten a little bit more of that space back in my life that turned into a big void that Daniel once filled…I’m also getting that space back in my yard where my cursed garlic grew. This garlic no longer symbolizes us, but feels more like it symbolizes me and what I’ve been able to accomplish. Obviously, I’ve still got some work to do on my feelings and how I handle them when it comes to Daniel and the breakup, but I’m in a better place  now than where I was eight months ago.

One with more garlic.

Holidays? Locavores? Kale Chips.

Not a fan of the holidays. Not this year. The holiday spirit has eluded me and I’m just too emotionally worn out to muster anything up. Wouldn’t it be nice if when the new year started your energy levels -physically, mentally, emotionally- were all recharged, ready and raring to go?! This year 2011 has taken such a toll on me. It has been probably the hardest year I have had to endure thus far. I want it to be over, but that doesn’t mean that when it’s 2012 I will magically not feel the effects of 2011. Wouldn’t it be nice to just wake up and feel that way?

In other news, I organized the first installment of the Farmer Talk Series for the North Jersey Locavores this past Saturday, Dec. 17th. It was a great success! This event was our most popular and well-received one yet. Not only were Wayne residents represented in our audience, but folks from Woodland Park, Cedar Grove, and even from Teaneck came out! I had one friend who woke up at 6:30 in the morning to help his mom with Christmas stuff at their house in Cortlandt Manor, NY, then he went on an 8 and a half mile hike through Harriman by himself (rather hurriedly), and then came straight to the Farmer Talk and still made it on time by 2! The farmer had lots of interesting and important information for everyone, and the audience was super responsive and everyone asked great questions. It felt good to know that I made this happen. It almost feels like the only really good thing to come out of 2011. There are a few photos of the event on the North Jersey Locavores Facebook page. Now onto planning the January meeting!

For the December NJL event I bought lots of tasty foods from local farmers to serve as refreshments. However, my favorite snack on our table spread were the kale chips I made. What’s even better about these kale chips is that they came from the kale in my own garden that I harvested that very morning! I first tried kale chips at my friend’s house and I asked him how his mom made them and he sent me the recipe. It’s really simple and I am going to share it with all of you:

Kale Chips 

Kale Chips: Up Close and Personal!

Ingredients

  • Kale
  • Olive oil
  • Salt (I used Sea Salt)
  • Pepper
  • Garlic Powder (or any seasonings you’re particularly fond of!)

Instructions

  1. Preheat oven to 240 degrees on bake. My friend told me 250, but I wasn’t sure how strong his oven is so I lowered it a little. If you have a convection roast or convection bake setting use that and put it on at around 200 degrees.
  2. Wash and dry the kale. It’s very important that the kale is completely dry.

    Wash and dry your kale.

  3. Chop it up. Keep in mind that the chopped pieces will shrink up when they are baked so don’t chop them too small.
  4. On a baking sheet (or two – I had lots of kale), spread out the pieces of kale. You don’t really want them piled on top of one another, so make sure there’s a little room, but don’t go crazy.

    Kale spread out on pans.

  5. DRIZZLE olive oil over the chopped kale. I didn’t need to use too much. Sprinkle salt, pepper, and garlic powder (or other spices of your choice – I can’t wait to start experimenting with other spice/herb combinations!).

    Kale with olive oil drizzled on top, salt, pepper, garlic powder.

  6. Place pan(s) in oven. Bake for 30 minutes and check the chips. My top baking sheet was done at 30, but the bottom one still needed a little time so I put it in for another few minutes. There is a fine line between crisp chips and burnt kale. They shouldn’t be soggy, but crisp and dry. Take them out and let them cool.

    Right out of the oven. Notice how the pieces have shrunk.

  7. Serve and enjoy!

    Kale Chips!

Hot ‘n’ Spicy Pumpkin Soup

Hot 'n' Spicy (and creamy!) Pumpkin Soup

Alright folks! Sorry for the delay, costume designer responsibilities were calling. Without further delay…

This recipe also came from the Better Homes and Gardens “Biggest Book of Slow-Cooker Recipes”

Hot ‘n’ Spicy Pumpkin Soup (pg. 142)

Prep time: 20 minutes

Cook time: Low 6 hours, High 3 hours

Makes: 6-8 servings (I found this to be less in real life)

Slow cooker: 3 1/2 to 4 quarts

Ingredients:

  • 1  15-ounce can pumpkin (can also make your own pureed pumpkin, future recipe!)
  • 1 cup chopped celery (2 stalks)
  • 1/2 cup chopped carrot (1 medium)
  • 1/2 cup chopped onion (1 medium)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried rosemary, crushed (I used my own that I dried from my garden Summer 2010)
  • 1/4 teaspoon ground red pepper (add more or less depending on how spicy you like it, this soup gets REALLY spicy, I only had red pepper flakes so I used those)
  • 1/4 teaspoon ground ginger
  • 2 14-ounce cans of vegetable or chicken broth
  • 2 medium tomatoes, chopped 1 1/2 cups (I didn’t have any tomatoes on hand so I omitted these)
  • 1/4 cup whipping or heavy cream
  • Toasted shelled pumpkin seeds or dry-roasted, shelled sunflower seeds OPTIONAL (I didn’t have these)

Instructions:

  1. Wash and cut up all your vegetables. I saved any peels and scraps for my compost!

    I chopped up a bit more than the recipe called for.

  2. Throw celery, carrots, onions into crock pot. Add the pureed pumpkin, salt, oregano, rosemary, ground red pepper, and ginger. I would say in terms of spices, add more of any spice that you would like (or less). I put in a little more ground red pepper than the recipe called for, and my soup ended up REALLY spicy (for my tastes). I guess I didn’t think the few extra flakes would make a big difference, but boy did they ever! I also added more ground ginger because I love ginger and pumpkin together. Next time I may experiment with other spices like allspice and nutmeg.

    Everything but the broth added!

  3. Stir in broth. I used one of those 32 ounce boxes of chicken broth. Eventually, I hope to have my own homemade chicken stock. I’ve got a stew hen from my favorite local farmer in the freezer that I need to attack at some point, with that will come a stock recipe!
  4. Cover, cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. I set it on low for 8 hours. I did all this yesterday morning right before I had to go to work and figured by the time someone else in the house would get home from work the soup should be about done and ready for the next step, so I left them directions on the counter. I knew I wouldn’t be getting home until late.

    Cover and set to low.

  5. Stir in chopped tomatoes and cream. Ladle into bowls. Sprinkle with seeds, if desired. So, my dad stirred in the cream and like I said earlier, I had not tomatoes on hand so I left them out.

    Empty soup bowl! The lense was foggy after having just taken a photo of the hot soup :/

So, when I got home from work last night, my mom said that my dad and brother said the soup was really spicy. I was surprised because they tend to like spicier foods (unlike me). I poured some in a bowl and tested it myself, WOW! It certainly had a spicy kick! After cooking down for all those hours the spices really take hold! I added some provolone cheese to the soup in my bowl and it was delicious! I suggest doing the same! Next time I make this soup I won’t use as much red pepper, but I do highly recommend this soup for a warming, creamy autumn dish to accompany any October-November meal!

Slow-cooked BBQ Pork Ribs with Sara’s Sautéed Brussel Sprouts and Blanched String Beans

BBQ pork ribs, blanched string beans, sautéed brussel sprouts

Today’s main dish comes from the Better Homes and Gardens “Biggest Book of Slow-Cooker Recipes”.

BBQ Pork Ribs (pg. 210)

Prep time: 25 minutes

Cook time: Low 10 hours, High 5 hours

Makes 4 to 6 servings

Slow Cooker: 3 1/2 to 4 quarts

Ingredients:

  • 3 to 3 1/2 lbs. pork country-style ribs
  • 1 cup ketchup (home made ketchup recipe coming soon!)
  • 1/2 cup finely chopped onion
  • 1/4 cup brown sugar (can substitute with maple syrup or honey, or a combination of two or all three, I used brown sugar and maple syrup)
  • 1 tablespoon Worcestershire sauce (again, hoping to make my own at some future time)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon garlic powder (I didn’t measure this one, just added until I thought it looked like enough, ended up being more than 1/4 tsp I imagine)
  • 1/4 teaspoon bottled hot pepper sauce (add as much or as little as you like)

Instructions

  1. Cut up the ribs into sections of 2-4 ribs so they can fit into slow cooker more easily.
  2. In a small bowl combine the rest of the ingredients.
  3. Put ribs in slow cooker pouring sauce all over them turning to coat.
  4. Cover, cook on low heat setting for 10-12 hours, OR high heat setting for 5-6 hours (I did high-heat setting as I didn’t prepare the ribs until later in the day).

    After six hours, the pork ribs are done in the slow-cooker!

  5. Transfer ribs to serving platter; cover to keep warm. pour sauce into medium saucepan. Bring sauce to boiling, reduce heat slightly. Boil gently, uncovered, until thickened to desired consistency, 5-7 minutes (should make about 1 cup). Pour all over ribs in platter.
For my vegetable sides we have blanched string beans and sautéed brussel sprouts. Meatbeasta Sara used to make them brussel sprouts this way in college when we lived together and turned me on to those cute little green cabbages. I have a brussel sprout plant in my garden, but I wasn’t quite on top of planting it at the right time this year and my yield has been rather disappointing. But, next year will be glorious! I will be basking in brussels. But for now, the recipes:
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Blanched String Beans
Ingredients
  • String beans
  • Pot of water
Instructions
  1. Throw washed string beans in pot of boiling water for a few minutes.
  2. Take out, drain, rinse with cold water.
  3. Enjoy!

    Enjoy!

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Sara’s Sautéed Brussel Sprouts
Ingredients:
  • Fresh brussel sprouts
  • Olive oil (or you could probably use coconut oil)
  • Ground black pepper
  • Garlic salt or garlic powder
Instructions:
  1. Remove from stalk if bought still attached to stalk. Wash brussel sprouts and dry.

    Wash brussel sprouts

  2. Slice brussel sprouts in half (or quarters if they’re too big, but I think the smaller-medium sized brussel sprouts taste better).

    Slice brussel sprouts in half.

  3. Pour a little oil in a pan over medium heat and place brussel sprouts in pan.

    Sauté brussel sprouts in pan with some oil.

  4. Add black pepper and garlic salt/garlic powder and start sautéeing moving them around the pan every so often! This is where the fun part comes in, at some point the brussel sprouts on their “back” (the round side) will start to pop up and flip over (if they’re small enough)! The larger ones will sort of jump and dance. Leaves of the brussel sprouts may come off, that’s perfectly okay! In fact, those little leaves tend to be my favorite part of this dish! Be sure to cook the brussel sprouts flat side down as well. I like them pretty well-done and a little extra burn-y. If you need to add a little more oil, be sure to do that too. Sometimes, if I have dried cranberrieslaying around I’ll toss them in for a little tarty-sweetness.

    Not quite as burn-y as I like them!

Feel free to experiment with other spices too! Post in the comments any changes you made to the recipe/spices you added to share with everyone!
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In the meantime, get down with these sprouts!