Teenage Mutant Ninja Collards

Today I finally got home With enough time to peruse my garden and much to my excitement ongoing a mutated collard green! Two leaves were fused together much like a Siamese twin.

Blooms

Ranunculus in the garden

 

Ranunculus in the vase

 

Save the Date to Help Save

Foodies and “gastronomes” are often brushed off by others who say that we are involved in frivolous pursuits. Of course, people who actually promote healthy eating (which includes pleasureful eating) and healthy, sustainable food systems know better. But now we can really stick it to the critics with AUSTIN BAKES FOR JAPAN!

If you are in the Austin area or if you will be on April 2 please consider helping out the AUSTIN BAKES FOR JAPAN bakesale.

Helpers are needed in many areas so if you are interested check out the website to learn more about this awesome idea.

If you are on twitter you can follow the development of this bakesale @AUSTINBAKES

I hope to see you there!!

Beer and Beef, of course…

My sister made us corned beef and cabbage for St. Patty’s Day. Aside from cooking the brisket, carrots, potatoes, and cabbage in a beer only “broth” I have no idea how this was done. It was amazingly delish!

Gardeners

“The single most essential element in any garden is not some particular object, plant, or tool. What’s vital is a gardener who loves it.”

From PLANT-DRIVEN DESIGN by Scott and Lauren Ogden

Radish

Radishes are one vegetable that are super super easy to grow. These plants work wonders in a child’s garden because they have a quick grow period.

Seedlings show after about 5-7 days.

Harvest can be anywhere from 3-5 weeks.

These red globes do not need a lot of attention. Just sow each seed about 1/4″ deep and leave them alone. The only problem I have encountered with pests was a few doodle bugs (pill bugs) chopping around the top of the root. Also last season my soil was much more nitrogen rich and thus I had really leafy radishes with small bulbs.

Vibrant color!

Beware of the scratchy leaves. Also while radishes are fun and easy to grow they have a “spicy” aftertaste.

Salmon

Salmon is my favorite type of fish. I’m not a huge fish/seafood consumer but I really do enjoy salmon. It’s the one dish that my family differs to me on.

1. Set oven to 350F.
2. Place salmon skin down on a cooking sheet. It’s best to cover the sheet with a bit of foil to help with removing the fish after cooking.
3. Pour olive oil over the flesh and rub it in.
4. Salt and pepper. Let the oil, salt, pepper “rest” with the salmon for about 20 min.
5. Once the preheat is done, place the salmon in the oven and leave til fully cooked (about 30 min).
6. Serve immediately.

I really like to pair salmon with sweet potatoes. Other great sides include collard greens, wild rice or brown rice, broccoli, or brussels sprouts.

Salmon is super healthy and really great for the skin.

Garden Tip: Pots

A quick tip I learned this past week:

When you have large pots that you do not want to fill all the way with soil or gravel, fill them with non-degradable packing peanuts. If you fill the pots with soil and gravel they will become heavy and difficult to move around. Depending on the size of the pot fill anywhere from 1/2 to 2/3 of the way full of peanuts (finally a use for those buggers!) and cover with weed barrier. Then fill with enough soil for the plant’s needs.

Make sure with pots that you don’t fill the soil all the way to the top of the pot. If you do they will over flow when you try to water them.

 

Adventures in Beets

Recently we read that beets are wonderful for you, especially beet juice. One doctor admitted to drinking about 3 cups of beet juice a day. With this knowledge in hand, we set out to gain health one cup at a time. Mom located a jar of beet juice but it was super expensive, so I had the genius idea to utilize the VitaMix to make beet juice. Much much cheaper…but was it worth it?

Well…

We got home, pulled out the VitaMix, and read the recipe for carrot juice. Sure, sounds good, easy. I figured it could translate to beets.

One 'bunch' of beets

Worried about our granite counter top we covered the area with newspaper and had towels near by. Beets can really stain fast. A bit nervous about my shirt I gingerly chopped the beats and added them into the VitaMix.

Love the rings...beets really are quite beautiful.

I added a few cups of water and set the VitaMix to the appropriate setting. It ran through the setting. I peaked in. Still looked grainy so I ran it through the setting once again. It looked like finer grainy-ness.

I poured a bit into a glass.

Our beet juice...uh, puree?

Mom bravely took a teaspoon and tasted the mix. Her face twitched slightly.

“Not too bad.” she took another bite. Her nose wrinkled. “Ok, so it takes some getting used to.”

I scooped a tiny bit into the spoon and licked the puree. It was really rough, grainy. GROSS!

So this round, the beets were bad. But I’m not giving up! I had some delicious roasted beets at Barley Swine two nights ago so I know that beets are quite yummy. A vegetarian friend, knowing of mybeet dilema, has provided me with a better juicing technique. So this weekend, it’s Adventures in Beets: Round Two.

Local Lettuce

Quick and Healthy: A Local Salad

1. Harvest lettuce (just harvest the larger leaves, not the whole plant…leave the baby greens for another day).
2. Wash and let dry.
3. Arrange on a plate with your favorite salad fixings (pronounced “fixins” here in the ATX).
4. I added walnuts and blue cheese. Chicken is perfect if you want to make a meal of it.
5. Sprinkle with olive oil and vinegar. I love the ‘Black and White’ vinegar from Texas Olive Ranch.
6. Salt and pepper to taste.
8. Enjoy!