Tag: local food

Categories
Kitchen Garden

Eggplant Season

Galine Eggplant

By the time eggplant season is finished. everyone in the family is tired of it.

Here’s a simple, tasty recipe that’s not as much a recipe as techniques to use garden abundance in mid summer. The savory flavor will have diners coming back for more.

The first part is preparing eggplant slabs for the dish and for freezing.

Cut two half-inch slabs lengthwise from the middle of each eggplant and reserve the smaller portions from the sides. Skin on or off, your choice.

Lightly salt the slab of eggplant and drizzle extra virgin olive oil on it until both sides are coated. Place it on a baking sheet lined with parchment paper or a silicone mat. Cut slabs from all the large eggplants you have and line them up.

Place the pan in a 450 degree preheated oven and bake for 8 minutes. Take the pan out and flip each slab using tongs and put them back in the oven for another seven to eight minutes. Take them out and set the pan on a cooling rack.

Once cooled, what is not needed for the dish can be frozen, then bagged up in zip top bags for later in the year. Great to use these in Eggplant Parmesan.

Eggplant Dinner

The dish has three components: the eggplant slab, quarter inch slices of fresh mozzarella cheese, and a vegetable ragout.

The ragout is a way of using what’s available. Put a frying pan on the burner with a tablespoon of high smoke point cooking oil. I diced an onion, diced the reserved small slices of eggplant, finely sliced garlic scapes, fresh celery, and two hot peppers (jalapeno or Serrano). Any combination of what needs to be used up should serve. Sautee until the onions begin to soften.

While the vegetables are sauteing, grate half a large zucchini on a piece of parchment paper and set it aside. Halve eight to ten cherry or grape tomatoes and put them with the zucchini. Check the vegetables and once soft add the zucchini and tomatoes and stir constantly until the zucchini begins to cook. Don’t overcook the zucchini.

In individual baking dishes, or in a glass baking pan if you don’t have individual, line up one or two eggplant slabs per serving, depending on size. Next place a slice of fresh mozzarella on each large slab of eggplant. Top with the ragout and put another slice of mozzarella in the middle on top. Put the dish in to the oven and warm it for 10 minutes or until the cheese melts.

Take it out, transfer it to a plate, salt and pepper to taste, and the entree is finished. If you like, top it off with a poached egg.

Note: I did not use any seasoning other than salt and pepper and the dish was quite savory. If you have herbs and spices on hand, feel free to add your favorites.

Categories
Home Life Milestones

Remembering Donald Kaul in High Summer

Sweet Corn from a Roadside Stand

Sunday was a day to hang out on memory lane.

Sweet corn, tomatoes, cucumbers and Donald Kaul.

I bought sweet corn from a roadside stand and we had it for dinner with tomatoes and cucumbers from the garden, and thin slices of cheddar cheese from Vermont.

At some point after our return to Iowa in 1993, I decided to outsource corn growing. It takes up too much space and what space could be devoted to it produced a small crop. It was a good decision.

I cooked and froze the remainder of three dozen ears in two-cup portions in zip top bags.

We revisited stories of our lives during and after dinner.

How our cat would lick the cobs cleaned of corn kernels.

How putting up corn had been a long tradition — a family project.

How simple and good this year’s corn tasted compared to the past.

The trick to eating sweet corn is knowing how much to eat without getting a belly ache. The first ear was buttered, then sprinkled with lemon pepper seasoning and a little salt. Three ears is a usual portion. I ate four and went light on the salt. There were no ill effects.

Tomatoes

The arrival of sweet corn and tomatoes is the arrival of high summer. A short window — a couple of weeks max — when summer is good and we get a chance to be human again.

That’s something we need in this turbulent world.

In Iowa we also have the Register’s Annual Great Bike Ride Across Iowa, more commonly known as RAGBRAI, which began yesterday. Donald Kaul and John Karras were two Des Moines Register reporters behind the annual event. It was expected this year, and Kaul died of prostate cancer Sunday morning.

“On January 11, 2018, Kaul, an agnostic, revealed that the cancer in his prostrate has spread to his skeleton and that he will no longer take treatments,” wrote Des Moines Register columnist Kyle Munson. “He was in the end stages of his battle with cancer and didn’t expect to live beyond the year.”

The end came at 11:50 a.m., according to a local radio station.

The narrative of this year’s RAGBRAI seems already written, and it doesn’t include Kaul. There is time for some show of recognition on the seven-day tour. We’ll see what happens.

For me RAGBRAI was about the summer of 1973 when it started. An artist I met in Davenport invited me to her family’s home near the Catholic orphanage to meet her parents. Her brother was out in the garage when I met him too. He was talking about riding his bicycle across the state with the Des Moines Register. Over the Coffee, Kaul’s column, was popular in this household.

Today people prepare for months for the long endurance test the annual ride has become. Specialized, lightweight bicycles, meal plans, and training. Not in 1973 when the sequence of events was 1. figure out how to get to the Missouri River with the bike; 2. tighten up the hub axle nuts; and 3. air up the tires. I can’t recall, but I don’t believe he even had a derailleur gear on his bike. It was pretty simple then and proved to be enduring.

Kaul’s death on the beginning day of the 46th RAGBRAI is likely coincidence. In any case, he is memorable for his writing more than his promotion of bicycle riding.

In high summer, after our dinner of sweet corn and tomatoes, my wife and I discussed our interactions with Donald Kaul. She got his autograph in a bookstore in Iowa City, and I corresponded with him when he was a Washington, D.C. correspondent for the Register. He was a constant part of our Iowa lives. That will still be true now he succumbed to cancer.

Categories
Writing

New Potatoes and Cucumbers

Morning Harvest

The ambient outdoor temperature is 89 degrees and the heat index is 100. Another midday spent inside.

I feel caged.

Near sunup I harvested cucumbers and watered. I tasted a red tomato — they are not ready.

Won’t be long.

In the kitchen I emptied the crock of fermented dill pickles and started another batch. I washed and sorted cucumbers on the counter: first the dills, then sweet pickles, then some for eating, then a pile of too plump ones for juicing. There are so many cucumbers I could be selective. Soon I’ll run out of things to do with them… not yet.

I felt restless. I feel restless.

Cucumbers

I cleaned under the kitchen sink and returned the soaps, cleaning supplies and waste basket to their appointed places. I’m glad that work is done. I’ve been putting it off.

Using fruit thawed from the freezer, I made a smoothie for lunch with cow’s milk, kale, a banana and the fruit. It was satisfying…  and very blue.

There is only so much kitchen time a person can take before moving on.

Someone spotted water coming up through the ground near a main water line junction. I emailed our crew of well volunteers and we met near the leak. We saw water seeping up but couldn’t diagnose the problem. I told them I’d call our well service to come out and fix the leak. It was a productive exchange as I hadn’t seen some of them for a while. It was a chance to do something outside home. It will be an ongoing project for the weekend.

I came back. It got hot and here I am.

Our president had tea with Queen Elizabeth II today. I wonder if they had scones like she did with Ike. In Washington, D.C. Robert Mueller’s investigation produced 12 indictments of Russian intelligence officers who had been hacking U.S. computers in the run up to the 2016 general election. The hacking was with nefarious purpose and intent. The press event was at the same time the president was having tea. It will give him something to discuss with Vladimir Putin next week in Helsinki.

In the hottest part of the day I feel an urge to go somewhere else. I felt the same way when I lived near the main train station, the Hauptbahnhof, in Mainz, Germany, especially on weekends away from the kaserne. I would drive to the big box stores over in Wiesbaden… or maybe walk to the small grocery store down the hill and buy fresh fruit and a liter of Coca Cola. I had to time it right because they closed for a couple of hours in the early afternoon. About the same time it is now. I feel connected to those days 40 years ago.

I just got the call the well technician is on his way. Guess I can meet that urge… for now.

Categories
Kitchen Garden Living in Society

Garden is In

Friday Harvest

It may seem late yet I declared the garden planted on Friday.

We’ve already had a bumper crop of vegetables and we’re not even started with tomatoes, eggplant, peppers, green beans and more. There will always be garden work to do but for now it’s planted.

Time to turn to other things.

What I mean is between now and Aug 4, when orchard work begins, there is writing, household repairs and cleaning, and loads of work to improve our home life. At some point I switched from being a consumer to a doer and that makes the difference in my mid-sixties. I just stay home and do.

Water Bottles

Politics plays a role in current affairs and it’s much different than it was. My focus is to understand the complex world in which we live and work to make a positive impact. My themes haven’t changed (environment, social justice, economic survival, good governance) although my understanding of what needs doing has. During the re-election of George W. Bush I re-activated in politics. Each succeeding campaign was both learning and engagement. After seven campaigns, I enter my eighth with a deeper understanding of the role social networks play in determining winners and losers. I’m not referring to Facebook, Instagram and Twitter here, but broader social movements and the momentum they bring to an election.

The first Obama campaign, with its demographics analysis and targeted voter lists seems like ancient history. What Obama did can’t be replicated, even if we wanted. To better understand the electorate, we must knock on every door, hear every voter, and determine how to fix the broken politics endemic to our lives. Creativity and networking are important. We don’t know if what’s broken can be fixed in a generation. If we don’t start now, it may never be fixed.

Flower at the Farm

Politics is not everything. After only three hours at yesterday’s garlic harvest at the farm I felt a bit dizzy, presumably because of hard work in the sun. It was a temperate day, nonetheless, I played it safe and called it early. My point is I’m not getting any younger. Working a six or eight hour shift in the sun doesn’t work as well as it did a few years ago. Working smart is replacing working harder.

The rest of the year goes something like this. July is a month to work at home: advance my writing projects, get space at home to be more livable, and work to get the yard into better shape. August through October is work at the orchard. This year I may be taking on additional responsibilities, but for sure I’ll be there weekends and on Friday Family nights. November and December will be focused on writing. While this is going on, I’ll continue to work at the home, farm and auto supply store two days a week. Every dime of income has a place to be used at this point.

Declarations like mine about the garden are ephemeral. What matters more is a process of continual improvement in which life goes on as best we can make it until the final curtain falls. In the meanwhile, we expect there will be garden vegetables to eat.

Categories
Kitchen Garden

Kale and Garlic Scape Pesto

Garlic Scapes

Here’s a second recipe for kale and garlic scape pesto. The first uses walnuts and Parmesan cheese and can be found here.

Get out the food processor and place it on the counter.

Measure the following and place in the bowl of the food processor in the same order:

Two thirds cup raw pine nuts
One third cup thinly sliced garlic scapes
One and one half cups roughly chopped kale, packed
One third cup whole basil leaves, packed
One teaspoon sea salt
One half teaspoon freshly ground black pepper
Two tablespoons lemon juice. If fresh lemon, peel first and add the yellow rind
Two thirds cup extra virgin olive oil (reserved)

Turn on the processor and grind the mixture until it starts to break down.
Drizzle the olive oil into the mixture as the machine runs.

Scrape the bowl into a quart canning jar with a spatula.

Spread some immediately on a slice of sourdough bread toast for the cook and any kitchen visitors. Screw on the lid and refrigerate until ready to use.

Fresh pesto keeps only briefly without oxidation in the ice box. If you want to use it way later, put the jar in the freezer.

Categories
Kitchen Garden

Garden Garlic

Garlic Patch

Garlic growing happened in our home garden.

After randomly planting it in a plot where it propagated year after year without care, last October I planted cloves the way I learned from my friend and mentor Susan Jutz.

I harvested 20 head of garlic this morning.

What made this year different was devoting time to find every available opportunity for good growth. It was worth it.

Following are some photos of the harvest.

Garlic Scapes
First Head of Garlic
The Garlic Harvest
Makeshift Garlic Rack

Now that the harvest is in the garage, I’m heading to the kitchen to make some kale-garlic scape pesto for lunch.

Categories
Living in Society Writing

Pickling

Pickling Cucumbers

Beginning Monday, I’ll be covering the editor’s desk for Trish Nelson at Blog for Iowa for the month of July.

Everyone needs a vacation and Trish works harder and more persistently than most to get a progressive message up every weekday.

That means a lot of writing for me. It also means I get better with the work. I’m looking forward to the renewal.

With work at the farms finished and the home, farm and auto supply store down to two days per week, There is more time for writing.

For today, it’s home repairs, cleaning and making the first batch of dill pickles with this morning’s harvest. It is expected to be a full day and for that I’m thankful.

Categories
Kitchen Garden

Summer Harvest – 2018

Cart of Kale

It has already been a good year for our garden. We’re just getting started.

Yesterday I picked first broccoli, along with cucumbers and cilantro. The ice box is jammed with garlic scapes, greens, beets, turnips, lettuce, sugar snap peas, celery, herbs and much more.

Yet to come are pears, eggplant, tomatoes, peppers, carrots, zucchini, and lots more. The challenge becomes figuring out what to do with the abundance through cooking, preserving and giving it away. It’s a nice challenge to face.

For dinner I made a simple salad with oddly shaped cucumbers from the garden. The recipe is easy: peel and chop cucumbers from the garden, four small ones; one cup Greek yogurt; two teaspoons finely chopped fresh dill; salt and pepper to taste. Combine ingredients in a mixing bowl and gently stir until fully incorporated. Refrigerate until dinner time. Served with a simple pasta dish, the flavor was excellent, the meal satisfying — perfect summer fare.

Our news is we found a plumber who fixed our ailing kitchen faucet. After 25 years of normal use the brass ring where the lever hooks to the valve had worn out and we couldn’t draw water. I examined the problem in the morning and determined since the pipes were soldered together, fixing it was beyond my skill level. I made three calls before getting a live person on the telephone. The plumber arrived within a couple of hours.

“As long as there is indoor plumbing there will be work for plumbers like me,” he said.

Once the repair was completed, we admired the new faucet… for more than a little while. It’s small things like running water in the kitchen that make our lives better. A brief interruption in service brought with it an appreciation of things we take for granted.

It rained overnight, vindicating my decision not to water the garden last night. Rain nourishes the landscape and can wash away our problems if we’ll let it. Knowing how to go with the flow of rainfall can be a source of constant joy.

Categories
Kitchen Garden

Farfalle with Arugula and Sugar Snap Peas

Dinner Ingredients

There is little point in growing a garden if one doesn’t use the produce.

Yesterday I made the first pick of arugula and sugar snap peas for a classic dish with farfalle.

Preparation is done while the pasta is cooking and the result makes the effort worth it.

Put six ounces of dry farfalle pasta on the boil for 12 minutes or until al dente.

While the pasta is cooking clean the sugar snap peas, removing the vein, and slice thinly. Next, roughly chop the arugula. Set both aside.

Cut ten grape tomatoes in half and set them aside. We get grape tomatoes from the warehouse club, although the first flowers are appearing on the tomato plants in the garden. It won’t be long before we have home grown cherry and grape tomatoes.

Remaining ingredients include a scant quarter cup of lemon juice, one cup Parmesan cheese, a generous tablespoon of granulated garlic, and 2 knobs of butter.

Cut the butter into small bits and place in a large bowl. Dump in the drained pasta and gently mix to melt the butter. Next add the lemon juice, peas and arugula and mix until incorporated. Finally, add the tomatoes, cheese and garlic mixture and mix together until the cheese coats all of the pasta. Salt and pepper to taste and serve. Makes 2-3 servings.

Seasonal side dishes include a lettuce salad with kohlrabi, spinach and kale or steamed asparagus.

I must be the worst food writer in the world as I neglected to take a photo of the finished dish. Suffice it to say it tasted like spring.

Categories
Kitchen Garden

Saturday Rain and a Lovely Day

Cucumber Plants

The garden and yard were excessively dry Saturday morning so I watered the vegetables. Couple of hours later it rained, then cleared up in time for a wedding at Wapsipinicon State Park.

It was a lovely day for a wedding, and for living in Iowa.

We could use more lovely days… and more rain.

I had a couple of food inspirations this week.

On Thursday I had meetings after my shift at the home, farm and auto supply store so I stopped at Estela’s Fresh Mex Mexican Restaurant on Burlington Street in the county seat. I ordered veggie tacos with the traditional mix. The line cook measured a portion of vegetables (corn, onion, peppers and other undetermined items) on the griddle and sauteed them. Next the mixture was distributed among three flour tortillas in a specialized stand and served with choice of toppings and sauce. The inspiration was more process than composition. Because I make breakfast tacos at home at least once a week, I found inspiration.

I use fresh uncooked flour tortillas from the warehouse club in our home kitchen. The typical filling is onion, bell or hot peppers according to what is available, fresh garlic, and recipe crumbles seasoned with home-blended spices. This mixture reminds me of tacos Mother used to make so I anticipate keeping it. What Estela’s traditional mix inspired is a second type of filling, a combination of sweet corn, black beans, onions, peppers and garlic that could be made fresh in a big batch and stored in the ice box. When I want tacos, I could portion out what’s needed and keep the rest — handy for breakfasts when time is short. I plan to work through some variations on this idea during coming weeks.

A second food inspiration was to begin making smoothies.

A smoothie is a use it up recipe based on what’s available. I start making them in spring as spinach and kale come in. It’s a good way to use some of the bounty. The base is home made almond milk.

The preparation for almond milk is to soak raw almonds for three days, changing the water at least once daily, and grinding them in a blender. I use two cups filtered water with one cup raw almonds. It makes enough for three or four servings. I use the entire blended mixture but if one wanted almond milk like what comes from the grocer, it could be strained with a cheesecloth. For breakfast smoothies I use everything… why not?

When I worked at the warehouse club they sent us to Chicago to be trained as demonstrators by Blendtec staff. The basic technique is to load the blender jar with liquids and soft ingredients on the bottom, then top with frozen and hard ingredients. Leafy greens can go before or after the hard ingredients. Using this technique eliminates any need to poke ingredients into a moving blade with a spatula.

A typical smoothie includes a cup of almond milk, a Cavendish banana, other fruit in the ice box, a quarter cup of Greek yogurt and a generous handful of greens. I’m also using up a home-mixed protein powder, but when that’s gone I won’t replace it. Protein comes from the yogurt and almonds.

I also made a spread from goat cheese and other ingredients in the ice box. This too is a use it up recipe, although I bought the goat cheese at the warehouse club intending to make a spread.

I put a log of goat cheese in the bowl of the food processor with two cloves of peeled garlic. Next, a generous cup of purchased New Mexico Hatch Chile mix. I’d use home-canned hot peppers if I hadn’t purchased the blend which included salt, garlic and lime juice. I added half a small jar of sun dried tomatoes from the ice box and processed everything until smooth. I added no seasoning, and after refrigeration a day or two garlic began to overpower the pepper flavor. If I did it again, I’d use only one clove of garlic and try other on-hand ingredients. The spread goes well on crackers and on toast.

Try any of these three ideas and I bet you will be on your way to a lovely day.