The first salmon I ever caught. I should have been fishing the past four decades!
What surprised me about salmon fishing:
Getting the fish into the freezer? Not so easy for the novice.
Leaned elbow onto fish, applied body weight, and attempted to detach belly meat. Oops. Cut too far. Can fish be glued? Oops again. Bandaged cut and continued to separate the salmon from its bones. Tweezers are there to remove "pin bones" one by one. Tweezers not up to task. Guests will have to remove own pin bones, or I will try again with needle-nosed pliers once fish is thawed. That would be fun, right? Well, I'm done with this tale. I can't delete the photo below without dumping the whole post into the trash. (Blogger, what the hell?) So just ignore the duplicate pic of me with big fish. I adore looking at it, but once is probably enough for you. |
Tuesday, September 20, 2011
Lists about Salmon
Sunday, August 28, 2011
Peasant Food—eating fresh
Late August and all of September is high season for peasant food, when the garden leaps into the kitchen and lands on the plate every night. It's like the veggies are at this moment (it's around 9 p.m. as I write) putting on measurable growth. I'm sure someone, somewhere, has documented the fact that a zucchini can grow several inches a day. Well, they're all going nuts out there. I'm almost afraid to go out at night. The green beans, the peppers, the corn, the tomatoes, the zukes, of course, and the cukes, which appear to be even more excited about August heat. All this makes for some colorful plates. No recipes here, except for a look-back at zucchini-based lasagna, but here's what dinners look like in August when a huge garden is just outside the back door. And also part of today's harvest.
Last night was a quick fix using the usual suspects: cukes and onion salad, fresh tomatoes, zukes, onions, and chard, fried with a little rice, and sweet corn. |
Fancier fare that includes grilled salmon, grilled/smoked onions and peppers, and the usual August veggie medley. And tomatoes, of course. |
These are the zukes, cukes, and eggplants I picked today. What to do? Give some away! |
In the bag, veggies to share. On the right, those to eat fresh or process. |
Saturday, August 27, 2011
A Night and a Day Away - Crater Lake
From the top of Garfield Peak in Crater Lake National Park. |
It's been scorching hot in the Rogue Valley, and PK and I have been working too hard too much on our big garden/little farm. Let's go up by Crater Lake and camp for a night then go for a hike in the Park? I suggested. He was on it, and the next day we were in our Four Wheel camper headed for our favorite camp spot just 90 minutes from home and a half hour from Crater Lake National Park.
This says it all. Sweet respite and a brew beside the river. |
Old growth Douglas Fir trees around the picnic table at campsite number six. |
Is there a paint color called Crater Lake Blue? It is so intense and beautiful. |
Still a bit of snow on the trail to Garfield Peak. It felt great to be tourists for a day. |
Monday, August 22, 2011
Spectacular onion harvest
Just-harvested onions drying in the sun. |
Big daddy Texas onion, 16-inches circumference! |
Onions drying on the shaded front porch. |
BEST PIZZA EVER!
Yes, drool. This pizza is heaped with caramelized onions. And plenty of cheese, peppers, etc. |
- Dough - I use a bread machine recipe using whole wheat flour. I divide the dough into three parts and freeze two. This makes for a super-thin crust when used with a 12-inch pizza pan.
- 1/4 to 1/3 cup pesto. I use homemade, and it doesn't have cheese in it yet. Spread this evenly over the crust. Commercial pesto is good also.
- 1.2 - 3/4 cup marinara sauce. Relax, use a bottled marina if you don't have from-scratch marinara. Spread evenly and sparingly over the pesto.
- 1/2 pound Italian sausage, cooked, drained, and crumbled. Distribute evenly.
- 1 to 1.5 cups caramelized onions, spread over the sausage
- 1 large sweet or mild pepper, chopped, spread on top.
DIRECTIONS
Preheat oven to 450. Pop prepared pizza into oven and bake for about 10 minutes. Remove from oven when edges brown. Add grated Parmesan or other cheese and return to oven a few minutes until cheese melts. I wish I could eat this right now!
How to caramelize onions
Thinly slice 3-4 onions, dump into a large skillet and add a couple T of olive oil. Cook uncovered over medium heat for 30-40 minutes. Stir as necessary as onions release moisture and begin to brown. They're done when they're uniformly browned and sticking to the pan.
At the beginning of the caramelizing process |
Near the end. |
Thursday, August 18, 2011
Wild fire - nothing new in the West
One of several helicopters dipping their buckets into the Rogue River collecting water to dump on the fire. |
The fire tonight, as seen from the back porch. |
Well, maybe we do worry about fire.
More fire pics.
Monday, August 15, 2011
Ridiculous luck
Devouring dinner tonight, I was reminded of life's inequities. Life has NOT been unfair to me. Not at all. On the contrary. I am so fortunate it's sickening. I'm not sure how and why some people, like me, slip into golden favor while others are born in Somalia or countries where women are victimized by genital mutilation and children suffer and die because they lack clean water or adequate food and they suffer, suffer, suffer before dying too young. Or why women in my own community endure domestic abuse or puzzling but disabling hormone imbalances or ungrateful children or homelessness or worse.
As I digest my excellent meal, I'm grateful. I try not to guilt trip too much. It's not my fault that so many people in so many places are deprived while I enjoy life's favors, including excessive calories with bonzo nutrients. Tomorrow I'll undoubtedly have another such meal because I can. It's the great good fortune of my current situation and PK and I working our butts off in the garden. From the beginning, I've been lucky:
As I digest my excellent meal, I'm grateful. I try not to guilt trip too much. It's not my fault that so many people in so many places are deprived while I enjoy life's favors, including excessive calories with bonzo nutrients. Tomorrow I'll undoubtedly have another such meal because I can. It's the great good fortune of my current situation and PK and I working our butts off in the garden. From the beginning, I've been lucky:
- Two years ago I won a cruise for two to the Caribbean!
- A few months ago I won a great camera!
- Sixty-six years ago I was born to working class parents who never doubted that I was the most magnificent person on earth. (Except for, of course, my sister, who was also Golden.) My parents didn't have much money, but it was always understood my sister and I were absolutely brilliant and would go to college. And we did. (Sister may be brilliant, and I managed to eke through.)
- On rebound from an unfaithful lout, I met and married PK.
- We had two amazing sons who continue to astound and fulfill us. Children can be a great gift.
- Our grandson, Noah, 14 months, is beautiful and brilliant and has the best parents, a fact that adds immensely to my contentment.
- I almost died once, but have had great good health most of my life.
- Friends are plentiful and precious.
- Our current cat, Koko, is amusing, and as I compose, he's digging into bookshelf drawers in my office. He is now trapped, but I shall soon liberate him.
- My mother, LaVone, 95.8, has become a part of my daily life. I sometimes chafe at the restrictions she presents to my comings and goings, but mostly I marvel at her resilience and spirit and the great good fortune I have to be with her now.
- Which brings me back to being lucky, And here's tonight's dinner. Thank you, whoever presides over the universe. Great meal!
Corn on the cob, smoked grilled chicken, cuke/onion salad, the season's first fresh tomatoes, smoked grilled peppers, garden medley including zukes, eggplant, peppers, onions, basil, and garlic. |
Thursday, August 11, 2011
Zucchini frittata with dill sauce—and more!
So here's a surprise experiment that turned out very well. I'm home alone tonight, but this could easily be doubled or quadrupled for the main dish—or used as a substantial side. As always, my recipes are "soft" in that I don't measure precisely. But this one is more measured than most. Here's a hint about real foodies: we cook without an audience (or a partner present) and relish every bite.
Zucchini Frittata
2 T olive oil
4 small to medium zukes, cut into like-sized pieces (think 1/3 inch thick and about the size of a quarter)
1/3 - 1/2 medium onion, finely sliced
1.5 T minced garlic
1 sweet or mild green pepper, sliced but not diced (optional—it happens that our peppers are coming on strong.)
2 beaten eggs (maybe some day we'll raise chickens again!)
1/2 to 3/4 c shredded fresh basil, loosely packed
1/2 c shredded Parmesan cheese (Feta cheese would also be good.)
salt and pepper to taste
pepper flakes to taste
dill sauce (recipe follows)
Directions
Saute the zukes in the olive oil until crisp/tender. This could take 10 minutes. You don't want them mushy, just starting to become translucent. Add the onions and saute a couple minutes or so. Add the pepper and garlic and stir fry for a couple minutes til the garlic is intoxicating. (Don't get drunk, but do enjoy some wine while cooking!) Add the beaten eggs and fold into the veggies. When eggs are almost set, top with shredded basil and Parmesan cheese. Cook over low-medium heat a few more minutes until cheese is nearly melted. Remove from heat and let it rest for a few minutes. In the meantime, get the dill sauce ready to serve.
Dill Sauce
This is a staple in my kitchen while dill weed is running rampant in the garden. This year I've dried a lot of dill and will attempt to replicate fresh dill in winter. I think it can be done. Dill sauce is spectacular with dishes such as zucchini frittata, anything with potatoes, any fish, and much more. Plus it is simple to slap together and keeps a long time. If you have fresh dill, more power to you! If not, see what happens when you use dried dill that still exudes essence of dill. If dried dill doesn't smell like dill, use it for compost.
Ingredients
1/4 to 1/3 cup fresh dill, minced, or 3 T dried dill
1/3 c plain yogurt
1/3 c sour cream
1/3 c mayo
3 T fresh lemon juice (can substitute lime)
Optional: 1 T lemon zest; 1 tsp Tabasco
Directions
Combine ingredients and mix well. Taste. Adjust dill and lemon to taste. Cover and refrigerate. Keeps up to a month, but is so good it won't last long.
Cucumber/onion salad
When it comes to fresh garden cukes and onions, this is a super simple recipe that never fails to please.
Double or triple as necessary. The salad keeps well, refrigerated, for several days.
Ingredients
2-3 medium cukes of any variety. Don't use super big ones that will have lots of seeds and bitter rinds.
Test to see if skins are bitter. If so, peel with a potato peeler. If not bitter, just cut off the ends. If you like, fancy up the recipe by striping the cuke with a peeler. If the cukes are large, you will need to seed and peel them.
1/2 large sweet onion, thinly sliced
1/3 c rice vinegar
1/3 c sugar ( or substitute Splenda)
salt and pepper to taste
Directions
Combine ingredients and taste. Adjust seasonings. Serve immediately or refrigerate. Seasonings may need to be adjusted later as salt extracts water from cukes and onions.
Garden photos follow, if you like.
Overall early August garden scene. Plants encroaching on house. Residents preparing to flee. |
Messy entwined dill, green beans, and marigolds. Still, it appears all co-exist to mutual benefit. Can they please send a message to Congress? |
Innocent-looking yellow six-inch zuke. Tomorrow? Twelve inches! Run! |
Tuesday, August 9, 2011
Happy @ 95.8
Here's LaVone, on the right, intent on bingo at her new digs, Morrow Heights, an assisted living facility close to my home in Rogue River, Oregon. |
She forges ahead despite being almost deaf, nearly blind, stooped with severe osteoporosis, and having endured a recent pelvic fracture, a brief hospitalization, and 21 tortuous rehab days in a nursing home. Now she's installed in her fourth "home" in less than three years, and what does she do? She scrutinizes the activity schedule and jumps into every slot that will accommodate her. She's found her place, and I hope she never has to move again. I'm learning from her. I don't know if I want to BE her. I'm not big on bingo or dice. But her ability to find pleasure in what some would consider a very thin medium is instructive and even inspirational. You go, LaVone. When (and if) I become 90, I will remember your example. Maybe my sister will too, and we won't have to deal with the messy details of euthanasia.
*While in the nursing home, she took my hand one day and implored, How do I look? Are my wrinkles really deep? I told her the truth. She is still attractive. Good bone structure doesn't lie. Her back may be stooped, but her cheekbones are still proud.
LaVone a couple years ago, only 93, going with the flow. |
Saturday, July 30, 2011
The Edible Fence
It's late August and time to harvest blackberries, or at least a fraction that are dripping from the thorny hedge that forms a fence between our little farm and the gravel road. We take them for granted. We didn't plan them, and do nothing at all to encourage them, yet they thrive as the invasive weed that they are. As opportunists, we enjoy them all winter with yogurt and granola, in smoothies, and even an occasional cobbler. Before I gave up sugar, I made blackberry jam and jelly.
Blackberries are considered a scourge in Oregon, at least in the southern part of the state. They'll gladly take over your property, if you let them. But they are pretty good to eat, and they're free for the picking. So we arm ourselves with sturdy clothing and harvest buckets for the freezer. (PK mostly does this prickly chore.)
Blackberries are considered a scourge in Oregon, at least in the southern part of the state. They'll gladly take over your property, if you let them. But they are pretty good to eat, and they're free for the picking. So we arm ourselves with sturdy clothing and harvest buckets for the freezer. (PK mostly does this prickly chore.)
Berries ready to be frozen. Later they'll go into freezer bags. |
The blackberry fence from inside our property. |
Blackberry poop, probably raccoons, litters the fence line. Apparently they eat and poop within about four feet of the food source, then go back for more! |
The edible fence on the outside. |
Nasty conditions out there for berries: dust, direct sun in the late afternoon. But still people pick them from the road. |
A small bucket of berries worth about 2.5 frozen quarts. |
Thursday, July 28, 2011
Tonight's dinner
Saturday, July 9, 2011
Garden Show & Tell
Lily in the front flower garden. |
Day lilies, woodruff and climbing roses along the garden fence. |
Garlic is about ready to harvest and will keep us supplied for a year. |
Roses with hills reflected in living room windows. |
Day lilies and climbing roses. |
Lily and purple yarrow.
|
Stir fry tonight!
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