Food

A Fruitful Year!

Apricot Ratafia

It's been a fruitful year! This amazing feat requires some magical combination of weather, timing, pollination, and possibly prayer. I've seen apricots all over town and also pears, apples, plums, and cherries. I'm hoping to gather some apples for sauce soon. The kitchen is in high gear in years like this.

The apricots were a bonanza and their beautiful goldenness showed up in many of our kitchen productions. Here's what I made:

Why I Garden #30

Shishito Chile Peppers

As much as I love the herbs and native flowers in our garden I love the food we grow even more. This season we planted four Shishito Chile Pepper starts from a local nursery and they have been bearing quite well so far. We've harvested a few dozen peppers and have several more dozen peppers almost ready to pick. Shishito peppers are quite mild and with a little pan searing and salt make a great appetizer.

More Info:

Wikipedia - Shishito pepper

Made the Bread, Bought the Butter, pt. 6

Cornstarch

Many years ago I perked up upon reading an article in the New York Times food section about homemade butterscotch pudding. I would have been at my stove in a flash if not for the fact that the recipe called for two saucepans and I only owned one. Also, the pudding required that technique filled with kitchen terror: tempering beaten eggs with hot milk and then cooking the whole mess until it has thickened but not scrambled. So, that recipe was not going to happen.

Tour des Jardins et les Coops

Garden & Coop Tour 2012 - Fancy Chickens

This Sunday I took the Home Grown New Mexico Kitchen Garden & Coop Tour. Since I took the tour by bike I decided to call it the Tour des Jardins et les Coops. The tour was an easy loop of less than 20 miles and great way to spend a morning in Santa Fe. I was very impressed by the garden landscapes created by these generous and welcoming Santa Feans. I learned quite a bit from the gardens and I've been inspired to continue expanding our little garden.

Just in Time Rain Barrels

Rainbarrel Daisy chain

Just in Time Production is a popular manufacturing strategy with the MBA crowd. It's also a popular strategy for the procrastinators among us. At the Santa Fe Master Gardener's Fair this spring I saw a simple demonstration of how to build an inexpensive (Woo Hoo!) rainbarrel.

Why I Garden #26

Thyme in bloom

One of the first things I did after moving in to our house over 10 years ago was plant a small bed of culinary herbs by the front door. Some of these perennial herbs have thrived, while others didn't. Two thyme plants have survived in this planter and grown bigger after some of their competition was frozen two winters ago. These small and subtle herbs bloomed with small and subtle white flowers this spring.

Planting for the Future

Apple Blossoms

Planting a garden each spring is a wonderful start to the growing season. We can choose new annual crops based on what grew well (or didn't) last year and whatever looks interesting or unusual. Planting trees and perennial crops requires more planning. Some perennials like strawberries will bear fruit the year they're planted, but fruit trees can take two or more years to bear a crop.

Made the Bread, Bought the Butter, pt.5

I also made possibly the greatest snack ever: cheese crackers. This was meant to reproduce that cheesy little square that doesn't turn your fingers orange. This was possibly the raging success of this tour through Make the Bread, Buy the Butter

Made the Bread, Bought the (Peanut) Butter, pt.4

George Washington Carver

We eat a fair amount of peanut butter in this house. I was completely excited about Jennifer Reese's Peanut Butter recipe. And it was as easy as promised especially with my new wonder food processor.

Made the Bread, Bought the Butter, pt.3

No Shake n Bake

Then I moved on to oven fried chicken. I have made several different versions of this recipe always hoping for it to be just one step closer to the crispy goodness of deep fried chicken. I loathe deep frying and its mess and splatter and danger and leftover oil. Deep frying is actually quite tricky to get something crisp that isn't oil soaked.

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