Tomatoes are finally here! But, like youth, will fade fast.

A beautiful sight to behold. Our FIRST ripe tomato—a brandywine! We've been staring at it for days. And finally, last night, we devoured it in a Caprese salad.  Two more came off the vines today and now it begins. Tomato season!

Every mid-August I think this: Youth and beauty are fleeting. So pathetically brief. The garden demonstrates this in fast-forward. (By contrast, humans take much longer to decline, although it seems just a season or two since I was young and pulsing with hormonal power and developing into a sturdy adult who would require decades to fully fade. I am making steady progress, by the way—an unavoidable fate, which I regard without humor but with interest.)

A month ago, the garden was in its glory with nary a hint of decline. Every day it got bigger, better, more robust. No more. In the short term, it's good because the peppers, eggplants, onions and even the tomatoes have initiated their death dance by pumping sugar into the fruits of the their vines, branches, and bulbs. But alas, fall approaches in stealth form, hiding in August's heat and haze. Yellow leaves are present. Hollow green beans. Hideous numbers of squash bugs. Brittle things.

 

This sunflower tells the tale. Its leaves have been ravaged by finches  and birds are starting to peck at the seeds. In a couple weeks, the yellow fuzz will be gone, the seeds exposed, and bird havoc will ensue full force. But, of course, we cultivate flowers for the birds and the bees and our enjoyment. So what do we expect? 

Here too is evidence of decline. The leek flowers are turning into seed heads, their lovely lavender is gone. I'm going to have to replace my blog cover photo.

However! As the most robust growth subsides, the serious high-summer harvest begins. Last night's dinner:
The first Caprese salad, simple cuke and onion salad, roasted ratatouille, a fantastic  potato/cabbage casserole, and corn on the cob.  

PK ate corn for dessert!

The first ratatouille of 2012. OMG, as the texters say. This is roasted, not fried, and here's a recipe from  a  couple summers ago. Roasting is way easier and superior in taste to laborious sauteing. 

We finally have enough corn to put some away. This is destined for the freezer.

Part of the potato harvest. It's been 100 degrees or so here for a few days with more oppressive heat forecasted These spuds need to get into "cold storage", which means our pump house. But it isn't really that cold in there right now.
By the way, if you have landed on this site because of my previous low-carb posts and preaching, please forgive my lapses. PK insists on growing potatoes and corn, and it is difficult to resist this garden candy. I do have ways to abate potatoes' blood-sugar spiking effect, mostly by using with lots of low-carb veggies. But mostly by eating small quantities. Small potatoes, as the saying goes. Happy harvest!

Beyond Guacamole — Avocados and Chocolate!

Grandson Noah didn't hesitate to dig into avocado/chocolate/peanut butter pudding. And he is a picky two-year-old.  Noah, darling, would you like some mashed avocado? Or would you rather have chocolate pudding?

What a great nutrition trick to play on a finicky toddler!

I can't believe I'm writing about avocados when the garden is shooting out cannon loads of food directed right at me, the primary food preserver and cook. It's scary to go out there. I feel like I need a machete near the zucchinis as they grow preposterously overnight, and now the eggplants, corn, peppers, squash, melons, and green beans are heaving and humping in obscene waves toward the kitchen. But yet, I'm obsessed with the avocado thing I recently discovered. 

In California a few weeks ago, PK and I stopped at the Mendocino Cafe in the California coastal burg of the same name. Like so many California eateries, this little restaurant holds fast to the California Code of Cuisine: fresh, local, organic, sustainable, free-range poultry, grass-fed beef, wild-caught seafood—and everything plated in pricey style. Yada, yada, yada. Hello, California! You big food snobs. Answer your email, OK?

Note: I contacted the Mendocino Cafe for their chocolate tart recipe, but got no response. What's wrong with those people? Not even a "Sorry, can't help you." 

I rarely make desserts, let alone order them in restaurants. But when our waitress delivered a sliver of chocolate tart to an adjacent table, I lifted off my chair and began sniffing. Very unobtrusive sniffing, of course. Who would notice such shy but elongated craning?

The person about to devour the tart noticed and said, "You wouldn't believe how good this is, and it's made from avocados!" True. I didn't believe it. (As unlikely as cauliflower pizza crust) So I bought a slice, ate it pronto, and WOW! It was creamy, sweet,  deeply chocolate, and utterly fantastic. In addition—and this is a huge low-carb bonus—the crust was made from ground walnuts (or some other nuts) and shredded coconut.  I couldn't wait to get home and try this no-bake avocado marvel.

I found the recipe below at Raw Food Made Easy and tried it. It was absolutely wonderful and tasted a lot like what the Mendocino Cafe served. But it was also more than PK and I could eat over several days. And it was more fuss than I like, what with making a crust and all. So I decided to keep it on file to make for special occasions until I thought about our impending visit to see our picky-eater two-year-old grandson. Then I went into adaptation mode.

A chocolate avocado/peanut butter pudding adapted from numerous avocado-based chocolate desserts found online. It is thick, rich, packed with nutrients, and almost craven. Yes, craven!  

Noah gets into avocado/chocolate pudding big time. 

Mo! Mo! He's saying, even though he's stuffed.  Got a picky eater? And a few minutes?
 Bring home a few avocados, some cocoa powder, natural sweetener and drag out the food processor. 

Simple ingredients for a no-cook super nutritious and delicious pudding, pie filling, or frosting. 

Please see the recipe for Chocolate Mousse and Shortbread Crust from Raw Food Made Easy before proceeding with my recipe. If you're making a special dessert for guests, go with the Raw Food version. It is fantastic. My recipe is simpler and easy to adapt to your own tastes.

Nutty Chocolate/Avocado Pudding or Pie Filling

Ingredients
3 medium to large ripe Haas avocados (or 4-5 smaller avocados) to equal 1.5 cups, mashed
1/4 cup liquid sweetener such as agave nectar, maple syrup, or honey
1/2 to 3/4 cup unsweetened cocoa powder
1.5 teaspoons vanilla
2-3 tablespoons peanut butter or almond butter
1/2 cup water (or less)

Directions
Peel and pit the avocados and process briefly in a food processor.  Add the next four ingredients and process just until smooth. Add water to thin according to your intended use. I added very little water and used 2 tablespoons of peanut butter. The recipe I was consulting called for almond butter, which I didn't have. I substituted peanut butter, and it tasted great. Taste after processing and add sweetener, water, or nut butter to taste. Top with fresh berries and/or a little cream. Offer as a creamy chocolate pudding to a picky toddler and enjoy the deception. The kid will love you for it.

Forget Pesto Pasta and Bring on the Pesto Green Beans!

Pesto pasta used to be near the top of my go-to dinner list. Since giving up pasta in my quest for low carbness and the accompanying blood-sugar serenity, I have cast about for substitutes. Green beans! Who would have thought?
Pesto green beans are a super good way to enjoy the seasonal treat now in abundance. 

Ok. In my last post,  I got so carried away with the greatness of our green bean crop, that I accidentally published the post before it was finished and neglected to include the promised recipe, a failure which was pointed out to me by a reader. It is good to have a reader.
Now, in the leisure of correcting my error, I can include not one but two great green bean recipes. Lord knows I need them as I spent an hour in the garden this morning picking yet another eight pounds of beans. The refrigerator bulges with beans, chard, blackberries, cucumbers, and enough zucchini to compel zucchini averse-neighbors to block entry to their porches during the night.

Eight pounds. Every two days. Never had such a bean crop. Blue Lake and Malibu varieties.

Pesto Green Beans with Cherry Tomatoes
Fresh green beans, a generous handful per person
Prepared pesto, preferably without cheese added
Cherry tomatoes, halved, to taste
Shaved or shredded fresh Parmesan cheese to taste, optional
Salt and pepper to taste
Red pepper flakes, optional

Directions
Rinse and drain the beans. Remove the stem ends and cut beans into 2-3 inch lengths. Place in a nonstick skillet and cover with water. Cover and boil gently for about 7 minutes. You want the beans to be tender/crisp. There's a moment when the flavor comes through and the beans are tender, but still bright green and toothsome.
Stir in prepared pesto. I make my own, most of which I freeze, and I leave out the cheese until I use the pesto. Costco sells decent pesto, if you don't feel like making it. Commercial pesto already has cheese, though, so be careful to just stir it in to heat but not cook.
If you're using non cheese pesto, sprinkle shaved or shredded Parmesan on top and arrange cherry tomato halves on top.

Pickled Dilly Green Beans with Garlic and Red Peppers

Truth be told, I processed this batch in the pressure cooker. The texture isn't nearly as crisp as when done in a boiling water bath, and I will leave the pressure cooker in storage for the next batch. That would be tomorrow's batch.

Ingredients

3 pounds fresh green beans

2.5 cups white vinegar, at least 5 percent acidity - buy the pickling kind

2.5 cups water

4 tablespoons pickling salt, which means non iodized and minimal additives

5-10 medium cloves garlic (I use two per jar) 

1 teaspoon dill seed per pint jar

1 teaspoon mustard seed per pint jar

1 teaspoon red chili flakes per pint jar, OR one fresh or dried serrano or cayenne pepper per jar

Directions

1. Get your boiling water bath canner ready and sterilize five regular-mouth pint jars.
2. I wash the jars in hot soapy water, rinse thoroughly, then place into a 250 degree oven.  I remove jars from the oven one by one as I fill them, then place immediately into the waiting water bath pot filled with enough water to cover the jars.
3. Combine the vinegar, water, and salt and bring to boil to dissolve salt. Keep hot.
4. Place lids in a small saucepan to simmer.
5. Clean the beans and trim so that they'll fit into the sterilized jars.
6. Place the garlic, dill, pepper flakes or peppers and mustard seeds into the jars first. Then pack tightly with upright trimmed beans.
7. Cover beans with hot vinegar/water/salt mixture. You should have about a half inch of headspace
8. Place lids and screw bands on jars and settle carefully into boiling water bath. Jar lifters highly recommended!
9. Cover and process for 10 minutes

1. 

   Clearly out of control beans. 

Green Beans Win Gold!! Green Beans with Pesto Recipe

I'm writing this at night but I know what's happening in the dark garden. The beans have caught Olympic fever and having noted the outrageous zucchini performances, are vying for garden Gold. We have never had such beans. They're going to the podium for a medal!

That's home for the beans. Two rows planted on either side of a six-foot support system. 

Eight pounds of beans in one picking. Should I rejoice or hide in  the closet?

The beans were just part of that day's harvest. The bowls on the left are filled with basil leaves awaiting pesto production. There there's garlic for the pesto and strawberries for the hell of it. They just keep on making more berries.

The makings for dilly green beans with garlic and hot peppers. The dried cayennes are from last year's  garden.
The dill grows weed-like all around the garden.

The finished product—great for gifts and parties.

This is the BEST fresh green bean recipe and includes pesto and cherry tomatoes. Recipe below

I realize that most of our dinner's look the same. Dark and green. But this one is especially good because it includes BACON and PESTO.  The menu: marinated cukes and sweet onions; pickled beets; pesto green beans; and a great big stir fry of new potatoes, zucchini, chard,  and  onions, sauteed in bacon fat then topped with crumbled bacon and a bit of shaved Parmesan. I love summer.

Why God made cauliflower—pizza crust!

Wish you could taste this pizza, the crust of which was made without wheat.
Would you believe cheese, eggs and cauliflower? 

God made cauliflower for low-carbers, and especially for pizza crust! Who knew? Cauliflower is a hero vegetable for carb avoiders. It fills in for mashed potatoes, potatoes au gratin, and for spuds in soups and stews. Even though PK still eats a lot of rice, and we both eat potatoes when they're in season in the garden, cauliflower has taken a major role in our diet. But the cauliflower-based pizza crust came as a surprise even to me. It sounds so revolting, so not right with pepperoni. So mushy and faintly gassy. So white. None of the above! I would defy anyone who didn't know cauliflower was in the crust to call it out.

Now the question, why bother? Why not just trot out the whole wheat and yeast?

I've been a low-carb diet practitioner for a decade. Limiting carbs is part of my ordinary life.  But it was just recently that a long-ago friend introduced me to a new concept: no effing wheat. At her urging (that would be Grace McGran's urging) I read the damn book, Wheat Belly, and added another layer of complication to my life. It has been a few months, I think, since wheat was banished. I'm adjusting.
After reading Wheat Belly, it made perfect sense to eliminate sprouted grain breads and pastas and low-carb tortillas, which had been staples in my diet, and also PK's, for the past several years.  It's cold turkey time. PK even quit making his breads.

I'm not going to get all heavy about the wheat. I know I sound like a nut case to people who haven't yet tuned in to dietary undercurrents that are gaining mainstream momentum. Such as:

• The every-calorie-counts theory is bogus. Does anyone really believe that calories in refined carbohydrates are of equal value to calories in fresh vegetables or eggs, just to mention two?
• Dietary cholesterol is insignificant in cardiac disease. Ditch the statins.
•  "Healthy whole grains" are a myth.
•  Healthy fats, including many saturated fats—especially coconut oil—are actually beneficial for weight loss and overall health. 
• Excess carbohydrate consumption is a major cause of type two diabetes and heart disease. 

After several decades of persistent conventional wisdom to the contrary, the above statements are gaining respect and scientific evidence. Take wheat for example."Modern wheat" has been modified for greater yield and profit. As a result of ongoing tinkering, two slices of whole wheat bread are equivalent to more than 2 tablespoons of sugar that slam into the bloodstream like a wave of type 2 diabetes. Doesn't matter if it's whole wheat, sprouted wheat, or white bread. Read Wheat Belly. There's much, much more to learn about why citizens of the USA have ballooned.

When following  a low-carb and wheat-free diet: you do not worry about fat (unless it is a factory generated chemical-laden bomb such as margarine or other trans fats—anything hydrogenated.). Forget about counting calories. Count carbs. There are so many good books: Good Calories, Bad Calories by Gary Taubes; Life Without Bread, by Christian B. Allan, PhD and Wolfgang Lutz, MD, and Wheat Belly, a NYT bestseller by Dr. Davis, a prevention cardiologist. Here's the Wheat Belly website. Everywhere you go, you see wheat bellies (and wheat boobs and butts) all over the place. Got a wheat belly, or know someone who does? Read the book. Read the book. Read all of them.

After all my years of low-carbness, it hasn't been that shocking to give up wheat and all that that entails.

Pizza? That's another thing. I love pizza and used to make a killer crispy-thin whole wheat crust. Lately I've taken to eating pizza toppings and leaving the crust on the plate. But now I have options! One is the zucchini-based crust engineered by my friend Grace. Love it. Another is the crust I've made three times. I had to try it multiple times because we couldn't believe that it was made from cauliflower. Sheesh! Turn the page, right? But seriously. It tastes great.And, like Grace's zucchini crust, requires no more toil than a traditional wheat-based crust.

I take absolutely NO credit for developing this recipe. Versions of it are legion. It was a surprise to discover a myriad of cauliflower-based pizza crust recipes, and also to learn that great pizza does not need to ride on a sled of carb-ridden blood-sugar-boosting wheat.

I could go on. Instead, here's one version of the cauliflower/cheese/egg pizza crust. Please, just trust me.   Try it. I realize it seems so unlikely. Even PK, that picky bastard, thought it was super tasty.

Cauliflower and Cheese Pizza Crust
2 cups riced and cooked cauliflower

2 eggs
2 cups shredded mozzarella cheese, or a combo of mozzarella and cheddar
2 tsp dried oregano (optional)
4 tsp dried parsley (optional)
1/4 cup olive oil (optional)

Directions
Preheat the oven to 420. Cut up half of a large fresh cauliflower and  "rice" in a food processor.

First of two batches to "rice."

Ricing completed.

Place into a microwave-safe container, cover, and nuke on high for 8 minutes. When finished, quickly remove the cover and let the steam escape. Cool. You want the cauliflower to be relatively dry.

Microwaved for 8 minutes and cooled. 

Beat the eggs lightly and mix with 2 cups of cauliflower. Add the herbs and olive oil, if using. I didn't use herbs or olive oil because my toppings included oil-rich pesto and herb-heavy homemade pizza sauce.

Riced cauliflower mixed with two eggs. 

Shredded mozzarella added.

Pressed onto a greased jelly roll pan

Removed from the oven after baking in pre-heated oven at 420 for 15 minutes. 

Reduce oven to 375 and add toppings. Mine included basil pesto, homemade pizza sauce (thick) cooked Italian sausage, raw onions, and drained, chopped marinated artichoke hearts. It doesn't matter what you add so long as the meats are cooked and nothing is soupy. Almost any chopped veggie works so long as it doesn't release a lot of water. Saute ahead stuff like zucchini or mushrooms. Bake 15 minutes. Turn off oven and remove pizza. Top with your cheese of choice and return to oven for a few minutes to melt cheese. I also added strips of fresh basil.

You can actually pick it up and eat it with your hands, like "real" pizza crust.

We ate almost the whole thing!

Note: The third time I made cauliflower/cheese/egg pizza crust, I lined the pan with parchment paper. This is good if you want to avoid any sticking. However, it is bad if you prefer a crispier crust and are willing to risk a little burning around the edges. Next time, no parchment paper and a little more oil on the pan.