Tag: cooking

Categories
Living in Society

Cook County Experience

Secretary of State’s office in Cook County, Illinois.

During the period 1987 until 1993, I spent a lot of time in Chicago. We lived in Lake County, Indiana just across the Illinois-Indiana line, yet for a while I worked in the loop for Amoco Oil Company. My work took me often to truck driving schools in Chicago and throughout the upper Midwest, where regular people attempted to work through changes in society originating in the Ronald Reagan administration.

I recently stayed overnight in a working class neighborhood in Cook County. The mostly younger folk who live there can’t afford to buy a home and apartment rent is very high. It takes multiple working people to make ends meet in a single apartment. It is difficult to see how today’s working class can get ahead.

I arrived in late afternoon and everyone in the household gathered in the kitchen as dinner was prepared. While attempting to help, our child told me twice, “I got this.” I stepped back and enjoyed the conversation and studied the meal preparation process. It seemed a very Middle Class experience, which I appreciated.

The purpose of the trip was to spend time with our child before the election. We didn’t talk politics much, yet I recommended a vote for Jan Schakowski in Illinois’ 9th Congressional District where they live. Schakowski seems like a solid Democrat and a reliable House vote where there is a narrow division between Republicans and Democrats. The rest of the political discussion had to do with the Israel Hamas War and the apparent lack of a spine among most members of government who work in Washington, D.C. Short version: We know where Republicans want to go. What will Democrats do to represent liberal values? Like many, I can’t wait for the election to be over.

Errands included a trip to the Secretary of State’s office in Deerfield. Taking care of business is easy there, from security standing outside the entrance screening arrivals, to an efficient way of processing customers. Richard J. Daley, the last of the big city bosses would have smiled at the efficiency. Of course, changing a voter registration was easy because, “this is Chicago.”

We made a trip to Costco where I paid for a cart mostly full of “protein items.” That means beef, pork, chicken, hummus, and sausages of indeterminate origin and recipe. I added one of the rotisserie chickens for which the chain store is well known. The purpose was to provide options other than simple carbohydrates for meal preparation. When money is tight, folks lean into pasta, rice and bread for meal calories. The shopping trip was designed to create options. One of the first tasks upon returning to the apartment was dividing everything between the refrigerator and freezer to spread out use of the items.

It was a bit weird for a vegetarian to buy so much meat. Our child was raised vegetarian yet became an omnivore upon exposure to the broader world beginning in college. I feel comfortable with the purchase for two reasons: I worked in a meat packing plant and am familiar with where meat comes from. In visiting our child in other apartments, I found meat items in the freezer and was able to prepare a meal for us with them (I know how to cook). I do a lot of meal preparation in our home, where one of us if vegan. Labels like vegetarian, omnivore, and vegan have lost meaning in my life. I should really say, “I am mostly vegetarian” yet that doesn’t really capture it.

From years of driving into and through Chicago, I am comfortable while driving. I continue to use WBBM AM Radio for traffic reports “on the eights,” and Google maps for directions. A driver must be attentive when working the Chicago interstate highways, yet they seem well-organized and efficient. Years of experience, combined with modern communications, makes it easy to find my way. There is value in that.

Categories
Kitchen Garden

Home Made Tomato Soup

Grilled cheese sandwich with home made tomato soup and a home made pickle.

This tomato soup is much better than what Mother made from condensed soup out of a can. I’m confident if she were here, she would enjoy mine better than hers. This is a simple recipe, worth writing down.

Tomato Soup

When tomatoes are in from the garden, cut out any bad spots, halve them, and cook in a large stock pot for about 20 minutes until the skins loosen. No extra water is needed. Turn off the heat and let them sit for a while, maybe half an hour or the time it takes for a long walk on the trail. Extract as much of the tomato water as you an using a meshed funnel. Once it stops dripping, reserve the liquid. Use the wooden mallet to press the pulp through the screen, leaving behind the skins and seeds. The skins and seed go into the compost.

In a 3-quart saucier place roughly a half inch of tomato water. Once it is boiling, add two medium diced carrots and one medium yellow onion, also diced. Salt to bring out the moisture. Black pepper to taste. Add a generous tablespoon of Italian seasoning and incorporate. Cook until the vegetables are softened.

Add the tomato pulp. You will need about eight cups, but match everything to the amount of tomatoes you have. Bring it to a boil and then turn the heat down to a simmer. Cook until the carrots are tender, about 30-40 minutes.

Put the mixture in a blender and blend until the carrots and onions are incorporated. Return it to the saucier and it’s finished.

Optional: garnish with fresh basil, croutons, or a dollop of sour cream. A milk lover could add a cup of heavy cream to the saucier and incorporate before serving. Makes roughly four servings.

Categories
Kitchen Garden

Local Pasta Sauce

Pasta sauce made in the kitchen garden.

I went to the garden to see if there was any decent basil. There was. With it, plus garlic scapes, an onion from my plot, and the first harvest of San Marzano tomatoes, I made a traditional pasta sauce for dinner. There was just enough for the two of us because that is how many tomatoes there were. I look forward to this meal all year.

Without eight seasons of working on Susan’s farm, I wouldn’t be half the gardener I am. Garlic alone is a testament to the value of learning on the farm over successive years. Susan also taught me the value of a vibrant local food system. That said, my views of a local food system have evolved. What matters more is how we engage with the food system to provide nutritious meals year-around. It is important to know the face of the farmer, yet locale is not always the penultimate concern.

Bonner apples from local orchard; Red Haven peaches from Michigan; plum tomatoes for sauce; cherry tomatoes mostly for the food pantry; Cavendish bananas; local melon; tomatillos, Vidalia onion. Aug. 10, 2024.

When local farmer Paul Rasch gets Red Haven peaches from his relatives in Michigan, I’m likely to buy a bag. This summer treat is better than stone fruit I buy at the grocer, and part of a tradition going back to 2013 when I first worked at his orchard. These peaches have always been good, and they come only once a year. I’m okay with living with their season.

I have not been able to grow an adequate number of good-sized onions. I lean on the grocers because their produce is consistently available and good quality. We like Vidalia onions because of their sweetness. Buying them from a major grocer keeps us in supply. We also get yellow onions and probably should get white onions. When we do, it’s at the grocer.

It makes little sense to buy many apples at the store. We have a couple of great local apple orchards with a wide variety of fruit. During my eight seasons at Wilson’s Orchard I learned which varieties ripen when and our apple consumption follows the season. If we are lucky, I get a good crop at home for cooking, eating fresh and storage. When we don’t have a crop, I buy certain varieties to meet our needs, including a large amount of Gold Rush for storage into winter. We don’t eat many apples the rest of the year and when we do get them from a grocer, we buy organic.

There is no comparison to fresh, home grown tomatoes. When they are in season, we eat some daily. When they are out of season, we rarely buy them at the grocer. With tomatoes, it’s all about the flavor of home grown.

Life with a kitchen garden is a series of moments like the dinner with fresh, home made pasta sauce or from the bite of a Red Haven peach. These moments don’t go on forever, yet if we are lucky, they will repeat from time to time.

Categories
Home Life

Thistle Removal

First tomatoes of the season.

This year thistles grew near the east side of the house. While planting the garden, I let them grow. Now came the time to remove them and start a brush pile.

After morning reading, writing, and cooking, I took an old sweatshirt from the closet and put it on. Over that I wore coveralls. Socks, garden shoes, a ball cap, and heavy leather gloves completed the ensemble. The idea was to prevent the thistles from puncturing my skin. For the most part that was accomplished. Ensemble is a pretty fancy word for my attire. We don’t do much stylin’ around here.

These jobs seldom take as long as I plan. The idea is to do them well and do them once. While I had the lopper out, I cut back low-hanging branches I’ve been dodging all year while mowing. I cut back a total of five trees. By the time I pile up all the brush, it will be a decent stack. After I add the brush stored in a fallow garden plot, and conditions are good, I’ll burn it. I put the brush pile over the stump of a locust tree, having heard the fire will remove the stump. We shall see.

The first tomatoes ripened. Orange cherry tomatoes as is usually the case. The garden is a bit of a mess yet it is producing like crazy. The refrigerator is at capacity and there is no shortage of ingredients to prepare a meal. This abundance is complicated by the fact my spouse has been helping her sister for three weeks. I’m doing my best to prepare meals without leftovers, although that is hard to do dining alone.

When J.D. Vance was selected as the Republican vice presidential candidate I pulled down my copy of Hillbilly Elegy and read it. It hasn’t been a priority until now. The ivy league lawyer who grew up in poverty has a story to tell, yet, he makes generalizations that don’t ring true. I’ve known more than a few people, mostly family or kin, who are poor and live in Appalachia. To a person, the word hillbilly was never used to describe themselves. From there the book went downhill as having any broader application than his personal life. Vance’s story is engaging, yet it seems written to support his conservative point of view. When I went to Goodreads to declare I finished the book, the software wouldn’t let me rate the book. I got a message that said,

Do you suppose people are dunking on Vance now that he is running for high office?

Each summer I make iced tea a couple of times. I heat up the water and brew three black tea bags in a teapot purchased for our child’s long ago school project. I buy the cheapest black tea available and it serves. I drink it over ice, no sugar. It is one of the pleasures of summer. On a Saturday afternoon, there is little else more satisfying to a septuagenarian pensioner.

Categories
Kitchen Garden

Pac Choi Ramen

Pac Choi Ramen with tofu and spring onions.

The building blocks of our kitchen came into play at dinner time Monday. Canned home made vegetable broth, tofu from Iowa City, brown rice flour ramen and white miso paste from China, organic carrots from California, and spring onions, garlic, and pac choi from the garden. This is the American vegetarian kitchen garden at work.

It’s not really local food, is it? The ramen was suitable for vegans, and the flavor of the pac choi really came through. No wheat in this dish, and it is the first time in a while I used tofu for something other than stir fry. It is unlikely 20-year-old me would have prepared something like this.

I reserved some of the pac choi leaves, yet in retrospect should have added them all. The dish didn’t suffer from lack of greens yet there is no sense being frugal about leafy green vegetables. The world is full of them and in general Americans don’t eat enough of them.

There is no recipe for this dish. It was a product of that moment, my experience as a cook, and available ingredients. Mainly, I had to do something with the abundance of pac choi from the garden. We should cook like this more often.

Cooking carrots first in my saucier.

The ramen was satisfying on multiple levels.

This was the first use of my new saucier, and I was happy cooking with it. At three quarts it is of a size to make dinner for four. I hope there will be many more uses of the pan.

It is easy to get behind using leafy green vegetables. The garden produces so many, and certain ones, like pac choi, are best used fresh. One more giant pac choi in the refrigerator then on to the smaller ones.

I’ve written about making vegetable broth before. Baked tofu has become our standard preparation. What set this dish apart was flavoring. Salt and white miso, highlighted the flavor of the pac choi. Likewise, there was enough garlic, but not so much to be overpowering. Making food that tastes good can be done. It is not as simple as it may seem.

Would I make this dish again. Probably something like it in the never ending meal that comes from a kitchen garden.

Categories
Kitchen Garden

Goal Posts Moved in 2024

Pac choi under a covered row.

Instead of getting the garden in by Memorial Day, I moved the date to June 20 when summer begins. I have five plots laid out, plan to skip one this year, and may skip part or all of another. Large amounts of rain kept me out of the spring garden. The shelves in the greenhouse are slowly emptying, and soon initial planting will be finished.

We’ve been cleaning to make room for technicians to repair our washing machine. It generated a code which I couldn’t resolve, so I made an appointment. The service company telephoned and said I should contact Maytag about covering the repair under warranty. I did and they will. The code first appeared at almost exactly at the end of the initial warranty period.

It is surprising how much a modern household depends upon getting laundry done. I can’t imagine what it would be like to return to laundromats. The one in our small city closed years ago, so it would be a big to-do of traveling to the county seat or further to launder clothes. There is only so much time in a life. The less spent on laundry the better.

I opened the covered row and an abundance of pac choi, lettuce, and basil was ready. I brought the haul indoors, cleaned it, and put it away in the refrigerator. I made a sandwich with a generous amount of fresh lettuce for lunch. I don’t often buy lettuce at the grocer, so when I have it in the garden, I make the most of it.

There will be pac choi ramen. In January I bought a 24-pack of Maruchan ramen. When I make it, I throw out the flavor packet that comes with it and make my own broth. This time, I’ll make a vegetable broth using white miso, then saute onions, garlic and pac choi, mix them together, and cook the noodles in the resulting liquid. The abundance of fresh leafy greens is wonderful.

Also in the kitchen garden mix is pasta sauce using last year’s tomato sauce, onions, fresh basil and garlic. This first of the season sauce is also a chance to try out my new saucier. Basil doesn’t keep long, so by the time this posts, I may already have made it.

There is one head of romaine lettuce which I’ll roughly chop for a salad. Not sure what to do for dressing, but it will inevitably use extra virgin olive oil and home made apple cider vinegar. I can’t wait.

While I had to move the goal posts for finishing planting the garden, the harvest already begins. These are the good days for which we live during the long winter. It’s life, as good as it gets.

Categories
Kitchen Garden

Getting a Saucier

Made In three-quart, stainless steel saucier. Photo credit – Made In website.

I came into some extra money from my writing and ordered a Made In, five-ply stainless steel clad, three quart saucier. I saw the device on Olivia Tiedemann’s Instagram channel where she recommended it for sauces, grain cooking, one-pot dishes, and more. It is her go-to pan, she said. Tiedemann is a private chef with more than 4 million Instagram followers. She makes short cooking videos, curses a lot, and flips the bird at the camera at least once during each episode. The saucier sold out on the Made In website shortly after I ordered mine.

I am very excited to be receiving this saucier, tracking the shipment a couple times a day. As I type, it is at a warehouse in Iowa City awaiting delivery, presumably today.

Buying a saucier is a poor man’s extravagance. Did I need a special pan to make sauces? I was getting along just fine. Do I want to be like Tiedemann? Maybe, except she is definitely oriented toward using all the meat and dairy products, unlike what goes on in our household. Once one eliminates meat, fish, dairy, butter, eggs and the like from meal preparation, cooking becomes something else. I’m hoping the saucier will help me down a path of developing sauces and dishes for our hybrid vegetarian-vegan cuisine. If I had real money, I’d dine at a favorite restaurant multiple times a week. I don’t, therefore, saucier.

Will the saucier change my life? I hope so. I hope to be a better cook in my kitchen garden. Imagination and a special pan may be the way to distinguish what I do here. The anticipatory excitement is well worth the money spent on the saucier.

Categories
Kitchen Garden

Spring Abundance

Plot #3 with seeds planted in the margins between sheets of ground cover.

Rain relented long enough to start planting. May 15 is the normal last frost, and it is Katy bar the door as far as getting things in the ground goes. Plot #1 was garlic planted last year with a strip for a covered row. Plot #2 was potatoes and onions. Plot #3 is radishes, green beans, turnips, Sugar Snap Peas and Snow Peas, along with whatever else I decide to put there from the greenhouse. If the weather holds, I should make fast work of the rest of planting.

This year I’m harvesting more than I can use from what over wintered. Collards, kale, spring garlic, green onions, and cilantro are abundant. Salad greens came from this year’s planting in trays. I haven’t been able to get them in the ground, so I just picked and washed them. Having so much early produce changes the dynamic of a kitchen garden.

For one thing, the season is extended. I enjoy fresh cilantro in my breakfast tacos and I’ve had it for more than a month. Fresh leafy green vegetables are always better than frozen, and we use them in everything. I’ve been using last year’s crop from the freezer to make vegetable broth and plenty remains. Having fresh from the garden vegetables in March and April is a definite treat resulting from just leaving the garden alone last fall.

In Plot #3 I laid down plastic ground cover and planted seeds around the edges. This technique enables me to get a bigger, more diverse crop out of the plot, in addition to easier spacing of crops. Last year this plot was in cruciferous vegetables and I’d like to rotate out of that. Once I inventory the greenhouse, I’ll know to what extent that is possible. For sure, I will place tomatillos, celery, and other types of seedlings. I’ll likely be left with a single row of kale, collards and chard just to fill out the plot. Wherever I plant broccoli and cauliflower in plot #4, I’ll plant more leafy greens. I like to keep cruciferous vegetables in as few spots as possible so I can monitor the little white butterflies and their progeny who like living with them.

Wednesday I got some things done while working up a sweat. My sense of where we are is that it will be a great growing year with healthy plants and an abundance for the kitchen. It’s why we garden.

Categories
Home Life

Is the Drought Over?

Trail walking between rain showers on May 9, 2024.

While walking past the boat docks between rain showers, a neighbor hailed me and asked, “Is the drought over?” I replied, “With the rain we’ve had in the last ten days, I hope so.” Because I was on the association board for so long, many know me by name, although I have to ask them theirs. I don’t mind asking.

I took this photograph during my Thursday trail walk. I’ve been trying to take a decent photo of this barn for 30 years. This one isn’t it. I’ll try again.

I turned on my bird identification app and in 30 seconds, it identified eight different birds. Halfway into spring that seems about right. Fish continue to spawn near the foot bridge. Joggers, dog-walkers, bicyclists, and walkers were out on the trail in the couple hour period between morning rain and afternoon showers. I’m glad to have made it outdoors when I could.

While my vegan spouse has been away I’m fixing dinners she can’t eat. Tonight it is lasagna with home grown spring onions and ricotta cheese. I’ve been thinking about this dish for a week. It is baking while I write.

I counted seedlings in the portable greenhouse. There are 750. It seems like a lot, and if I had to buy them at the store it would be a substantial investment. I check on them multiple times a day.

My idea of a garden is to grow as much as I can for the kitchen and give the rest away. The food bank always needs donations. Neighbors welcome fresh vegetables in season. If the rain would let up, I could start transplanting more to the garden. Thursday was a bust day for gardening. Friday is looking better.

We should know when my spouse is returning home today. I hope it is soon.

Categories
Kitchen Garden

Garden Enchiladas

Enchiladas, Spanish rice, and sauteed corn and bell pepper.

It seems early for a kitchen garden post yet here we are. The combination of a mild winter and plentiful plantings last year brought a Saturday vegetable harvest. There were collards, kale, cilantro, and spring onions growing in last year’s planting areas. Volunteer garlic came up where I plan tomatoes this year. After harvest, I cleaned the produce and made dinner with it. We had enchiladas, Spanish rice, and corn sauteed with bell pepper. I also used preserved guajillo chili sauce from last year. My recipe for enchiladas is here.

This meal has a lot of steps yet is worth the effort. The point I make today is while I enjoy plate photos like the one above, the sought end result is fleeting creativity in the kitchen, set in time, as I use ingredients picked an hour or two before. It is of such fleeting essences our lives are made.

During my time I viewed many television cooking shows, and lately, short-form videos about cooking. Rarely does any one of them stand out. Some are formulaic, some a brief distraction. There were so many of them, all the recipes and processes began to look alike. I mean, we know the combination of onion, carrot and celery with bay leaves makes a delicious soup base. We should know the Louisiana “holy trinity” is onions, bell peppers, and celery. How many times do we need to hear it? I imagine most of us have heard it enough.

It is possible to be a creative person. Creativity has some end goal in mind, with cooking, perhaps a plate photo or making a memory of a specific meal. Yet it is the process for which we live. I would never have put collard greens in the filling of an enchilada, except that’s what I found in the garden that day. I found fresh cilantro and that unplanned addition characterized the dish. While I often have recipes in mind, they are little more than a suggestion when cooking. The best of what we eat is often the result of a process that had no recipe in mind at the beginning. At least, it can be.

Grocers have a problem with my kind of food creativity. A grocer in a big box store must stock thousands of items while waiting for some customer to come along seeking one. They rely upon an item’s popularity to cover overhead and make a profit. Popular as they are, I can’t imagine many circumstances when I would buy fresh cilantro or spring onions at the grocer, even though they stock them all year. Therein lies the difference between my kitchen garden and cooking. There is something magical about a kitchen garden that can’t be replaced by commodities from the grocer.

Enchiladas are a well-liked meal in the United States and elsewhere. Our small community has two Mexican restaurants that sell them. If I wanted a Mexican-style dinner, I could just buy take out. That would be missing the point of time in the kitchen garden.