Work day, February 9th

On Sunday, we had a very productive first work day.  In just a few hours, our lot was transformed into a garden again.  We weeded, mixed in fresh compost into the rows, tilled a new row, put down a new irrigation system, planted seeds and added some worm casting fertilizer.  We also took down the collapsed old shed and got to work on our fence.

We planted six rows this weekend:

- Green Arrow Shell Pea

- Mammoth Melting Snow Pea

- Cascadia Snap Pea

- Yankee Lettuce Mix / Butterflay Spinach / Bloomsdale Long Standing Spinach (We covered this with a row cover as there is snow in the forecast this week!)

- Red Ace F1 Beet

- Des Vertus Mareau Salad Turnip

All of the seeds were from High Mowing Organic Seeds.

Because of a lot of rain last year and last year's soil report, we also are planning on fertilizing our soil this year.  Ultimately, we are planning on spreading a modified Hooker formula (modified to be organic) which will include fish emulsion, iron, epsom salts and worm casting tea (instead of chemical fertilizer).  However, with all of the other work, we were only able to put the worm casting tea down on the rows we seeded.  Several articles on the internet praise the casting tea as some pretty amazing stuff though.  Here is a link to the set up and recipe I used: http://www.examiner.com/article/make-your-own-worm-casting-tea.  I did skip the liquid kelp though as I did not have any.

Tomato and Avocado Salad

If you can scrounge up any more tomatoes from the garden, this is a pretty fabulous (and pretty to look at) salad, which I made for dinner this evening. It calls for large heirloom tomatoes, but I just used halved cherry and plum tomatoes I gathered from both the Good Things Garden and our household's raised beds. I also opted for the gluten-free version and used quinoa in place of the orzo. (This recipe came from the blog, Love & Lemons.)

Heirloom Tomato, & Avocado Salad

Yield: serves 2 as a main, 3-4 as a side

Ingredients

• about 3 medium heirloom tomatoes
• olive oil
• sherry vinegar
• 1/2 cup uncooked whole wheat orzo
• 1 clove of garlic
• a bit handful of arugula
• 1/2 cup chickpeas, cooked & drained
• 1/2 large avocado, diced
• juice of 1/2 a small lemon
• handful of fresh basil
• pine nuts
• salt & pepper

Instructions

1. Chop the tomatoes into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, 1/2 a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomatoes marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits.
2. Cook the orzo in salted boiling water for 7-9 minutes or until al dente. While you're waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove.
3. Drain your orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings.
4. Dice your avocado and season it with a squeeze of lemon and a bit of salt.
5. Place the orzo salad onto a serving plate (or just keep it in the same bowl).
6. Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it. Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time.

Notes

gluten free: sub out orzo for quinoa (adjust cooking method accordingly).

Moussaka

Cooks Illustrated Moussaka is my family's favorite eggplant dish.  Four pounds of eggplant is a lot of the smaller eggplant that grows in our garden, so I always halve the recipe.  We also use ground venison instead of lamb.  I imagine any ground meat would work well in this well spiced comfort food.  This recipe is also somewhat time consuming but it can be prepared several hours or days before needed and baked right before serving.

Moussaka (From Cook's Illustrated Cover & Bake cookbook).

EGGPLANT
4 lbs globe eggplant, peeled & cut into 1 inch cubes
Kosher salt
3 tbsp olive oil

FILLING
2 lbs ground lamb
2 tbsp olive oil
1 medium onion
Kosher salt
4 medium garlic cloves, minced or pressed through a garlic press
3/4 tsp ground cinnamon
2 tbsp tomato paste
1/2 cup dry red wine
1 tbsp chopped fresh oregano leaves
2 tbsp chopped fresh parsley leaves
1 (28 oz) can tomato puree
1 tsp sugar
ground black pepper

BECHAMEL
3 tbsp unsalted butter
4 tbsp all purpose flour
2 cups whole milk
2 oz grated Parmesan (about 1 cup)
pinch ground nutmeg
salt & ground black pepper

FOR EGGPLANT Heat oven to 450. Toss the eggplant with 2 tbsp of kosher salt in a large colander set over a bowl and let stand 30 minutes. Working in batches, spread the eggplant between a double layer of paper towels and press firmly until mostly dry. Transfer to a large bowl and toss with 3 tbsp olive oil. Spread in an even layer on cookie sheets and bake until light golden brown, about 40-50 minutes.

FOR FILLING Cook the lamb in a large Dutch oven over medium-high heat, stirring occasionally, until well browned, about 10 minutes. Using a slotted spoon, transfer the lamb to a paper towel lined plate. Pour out the fat from the pan and add 2 tbsp olive oil. Return to medium heat. Add the onion and 1 tsp salt; cook until the onion is softened and beginning to brown, about 5 minutes. Add garlic and cinnamon; stir for about 30 seconds. Stir in tomato paste and cook, stirring constantly, for 30 seconds. Add lamb, wine, oregano, 1 tbsp parsley, tomato puree, sugar, and 1/4 tsp pepper. Bring to a simmer. Reduce heat to low, cover partially, and simmer, stirring occasionally, until the juices have evaporated and the sauce has thickened, about 25-30 minutes.

FOR BECHAMEL Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the milk. Bring to a simmer and cook, whisking often, until the sauce thickens, about 1 minute. Remove from the heat and whisk in the parmesan and nutmeg. Season with salt & pepper.

ASSEMBLE & COOK Heat oven to 400. Spread the eggplant into an even layer across the bottom of a 9x13 baking dish. Spread lamb mixture evenly over the eggplant. Pour the bechamel evenly over the meat. Bake until browned & bubbly, about 20 minutes. Cool for 10 minutes. Sprinkle with remaining parsley before serving.

Like Christi, my most trusted recipe resource is Cook's Illustrated and their line of cook books.  This is no doubt because of the countless amazing meals she has prepared and shared from these recipes.  With a lot of squash and tomatoes in the fridge, I tried that Pasta and Squash with Tomatoes, Olives and Feta from Cook's Illustrated.  I skipped the mint, but the recipe turned out great.

PASTA AND SQUASH WITH TOMATOES, OLIVES, AND FETA

Published July 1, 2003. 

SERVES 4 TO 6 AS A MAIN DISH

A combination of zucchini and summer squash makes for a nice mix of color, but either may be used exclusively if desired. Kosher salt works best for salting the squash because residual grains are easily wiped away.

INGREDIENTS

• 4medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces
• Kosher salt
• 1pound farfalle
• 5tablespoons extra-virgin olive oil
• 1small red onion, chopped fine (about 1 cup)
• 3medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1teaspoon lemon zest
• 1tablespoon lemon juice
• 1/2teaspoon ground black pepper
• 1pint grape tomatoes, each tomato halved
• 1/4cup finely chopped fresh mint leaves
• 2teaspoons red wine vinegar
• 1/2cup pitted kalamata olives, quartered
• 4ounces feta cheese, crumbled (about 3/4 cup)

INSTRUCTIONS

1. 1. Toss zucchini and/or summer squash with 1 tablespoon kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. 2. Bring 4 quarts water to rolling boil, covered in stockpot. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta, stir to separate, and cook al dente. Drain and return to stockpot.
3. 3. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash. Return skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add onion and cook, stirring frequently, until softened and browned, about 3 minutes; add garlic, lemon zest, and pepper and cook until fragrant, about 10 seconds. Return squash to skillet and cook, stirring constantly, until combined and heated through, about 30 seconds. Add squash mixture, remaining 2 tablespoons oil, lemon juice, tomatoes, mint, vinegar, and olives to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, sprinkling individual bowls with portion of feta.
   
   
   
   

Pasta with Broccoli Rabe and Sausage

How ironic that the gluten-free girl is posting two pasta recipes in one evening. I guess I'm lucky they make pretty decent gluten-free pasta options these days!

This one is to help use up the remaining broccoli rabe that is left in the garden. From Cook's Illustrated, my most highly trusted recipe source, this one is a good one. And since I already have some broccoli rabe remaining in my home garden, I plan on cooking this myself this week. Now someone else can go pick what is left at the Good Things Garden!

Pasta with Broccoli Rabe and Sausage
Published November 1, 2011.  From Cook's Illustrated.

Why this recipe works:

Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ample flavor. Some Parmesan cheese along with a paste of anchovy fillets, lemon juice, and olive oil rounded out the flavors of our sauce.

Serves 4 to 6

It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.

Ingredients

• 2 anchovy fillets, rinsed
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 4 garlic cloves, minced
• 1 pound orecchiette pasta
• Salt
• 8 ounces hot Italian sausage, casings removed, cut into 1/4-inch pieces
• 1/2 teaspoon red pepper flakes
• 1 pound broccoli rabe, trimmed and cut into 1/4-inch pieces
• 1 cup low-sodium chicken broth
• 1 1/2 tablespoons unsalted butter
• 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

Instructions

1. Using fork, smear anchovies on cutting board into uniform paste (you should have about 1 teaspoon). Combine anchovy paste, 1 tablespoon oil, lemon juice, and 1 teaspoon garlic in bowl; set aside.
2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
3. While pasta cooks, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, until shimmering. Add sausage and cook, stirring often, until browned and cooked through, 2 to 4 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate. Leave rendered fat in skillet.
4. Return skillet to medium heat, add remaining 2 tablespoons oil, remaining garlic, and pepper flakes; cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to high and add half of broccoli rabe; cook, stirring often, until just wilted, about 1 minute. Add remaining broccoli rabe and ½ teaspoon salt; cook, stirring often, until crisp-tender, 2 to 3 minutes. Transfer broccoli rabe to colander set in bowl. Do not wash skillet.
5. Bring broth and ¾ cup pasta water to boil in now-empty skillet over high heat. Reduce heat to medium and simmer until reduced to about 1 cup, 4 to 6 minutes. Remove skillet from heat and whisk in reserved anchovy mixture and butter. Add sauce, reserved broccoli rabe, sausage, and ½ cup Parmesan to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing remaining Parmesan separately.

Technique

Prepping Broccoli Rabe

To trim broccoli rabe, cut off the tough bottom 1/2 inch of the stalks.

Pasta with Sausage, Eggplant, and Basil

Shelly Roberts actually forwarded this recipe to me last week, thinking it might be well suited for my family (and, obviously, the fresh produce from the garden, considering all the lovely eggplant and cherry tomatoes that are coming in).

The Helms house is gluten free, so I made this with gluten-free fusilli. I also used half mild Italian sausage and half spicy Italian sausage for the meatballs. We are not the hugest fans of eggplant, but this is by far the most delicious dish I have made with the vegetable yet. I highly recommend trying it out!

Pasta with Sausage, Eggplant, and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt

7 tablespoons olive oil

1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream

1 pound cavatapi or penne pasta

1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut
 until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.

Bon Appétit
March 2000

Yellow Squash and Tomato Casserole

A perfect side dish for the produce from our summer garden.

Yellow Squash and Tomato Casserole

(Adapted from Tomato Zucchini Casserole at allrecipes.com)

Ingredients:

1 cup grated cheddar cheese

1 cup grated parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 cloves garlic, minced

salt and pepper to taste

3 medium yellow squash, sliced thinly

8 medium sized tomatoes, sliced 

2 tablespoons butter

1 large or 2 small vidalia onions, chopped

Directions:

1. Preheat oven to 375 degrees.  Melt 1 tablespoon of butter in a 9 x 13 inch pan.

2. In bowl, mix cheddar cheese, parmesan cheese, dried oregano, dried basil, minced garlic and salt and pepper.

3. Arrange half of the squash slices at the bottom of the pan.  Sprinkle 1/4 of cheese mixture on top.  Arrange half of the tomatoes, and top with another 1/4 of cheese mixture.  Repeat layers.

4. Melt 1 tablespoon of butter in skillet over medium heat.  Stir in chopped onion, and cook until soft and translucent.  Sprinkle on top of casserole.

5.  Cover loosely with foil and bake in preheated oven for 25 minutes.  Remove foil and bake until vegetables are tender, about 20 minutes.

Before adding the onions.

Right before serving.