Mid-winter, when it was time to plant the garlic, I had no idea where we were going to be living at harvest time.
So I covered all my bases and planted a full complement of garlic at the old house and at the new house.
Last week I harvested the garlic from both properties. As I expected, the garlic at the new house grew poorly in the clay and rock, but it did grow and is perfectly acceptable. The garlic at the old house had a spectacular growing year—nearly every head is large and plump.
So, knowing we struggle to finish off a normal year’s garlic harvest before it sprouts and gets nasty, I made an effort to preserve a few heads. Well, thirty-two heads, to be exact.
First, I filled the dehydrator with thinly sliced garlic and dried 20 heads. I’ve dried garlic before, and we appreciate the ease of tossing a few flakes into the mortar and pestle and grinding them up. Twenty heads of garlic dries down to less than a pint jar full of flakes—uninspiring until you think about how concentrated the garlic flavour is in that jar!
Then I tried something new—I pickled 12 heads. According to the recipe I used, the cloves can be used just like fresh garlic, and when you finish off a jar, the pickling liquid makes a great flavoured vinegar for things like salad dressings. They’re quite pretty in their little jars, and I look forward to trying them long about August when the fresh garlic is sprouting. Again, twelve heads looks like nothing when peeled and packed into jars, but with 32 heads preserved and another three dozen hanging braided in the kitchen, I still have a whole bunch to give away.
So if you’re looking for vampires, go somewhere else. They’ll be staying far away from my house for a long time.
A while back I blogged about the Uplifted Polenta Lasagne my husband made. Well, recently I decided to create another version of it based on the ingredients I had available. The result was spectacular and deeply satisfying.
First, make the firm polenta:
1 1/2 cups corn meal (sold as ‘polenta’ here, sold as ‘instant polenta’ in many other places)
5 cups water
1 1/2 tsp salt
Bring salted water to a boil and whisk in the cornmeal. Turn the heat down slightly and whisk for about five minutes, until the polenta thickens. Pour out onto a large, lightly oiled jelly roll pan and spread evenly. Allow to cool for at least 30 minutes.
While the polenta is cooling, make the tomato sauce:
2 cloves garlic
2 Tbs olive oil
2 smallish carrots, grated
1 Tbs paprika
1 can chopped tomato (I would have used fresh if I’d had any)
handful fresh basil
salt and pepper to taste
Saute the garlic in oil until fragrant. Drop in carrots and paprika and cook for a minute or two longer. Add tomato, basil, salt and pepper and simmer for 15 minutes.
While the tomato sauce is simmering:
Preheat the oven to 190ºC (375ºF).
Slice a medium-large zucchini into 3 mm thick rounds.
Grate 1 1/2 cups edam cheese.
When all the components are ready, oil a 23×33 cm (9×13-inch) baking pan. Cut polenta into about 24 squares. Layer polenta squares, tomato sauce, and zucchini rounds in sideways ‘stacks’ to fill the pan. Pour over the remaining tomato sauce and top with cheese. Bake for 30 minutes.
Cilantro (aka coriander) is an acquired taste. When I first had it, I thought it tasted like soap. Now I love it. Which makes this year’s crop all the more welcome, because we’ve been without it for several months.
Cilantro will grow year-round here, although during our dry summers, it bolts quickly. Usually I plant a spring crop and let it bolt and re-seed itself for a fall/winter crop of volunteer plants. Unfortunately, last spring’s crop was badly stunted by aphids and a hot dry spell, and it didn’t set seed.
So we went all winter without cilantro—a sad state, when winter is the time for chilis and bean dishes that we normally flavour with cilantro.
It’s hot and dry again, but I’ve taken precautions against another cilantro failure. I planted two crops several weeks apart, and I’m watering them well. Hopefully we’ll be back to a continuous cilantro supply this year.
I make a cooked breakfast every Sunday. It’s a luxury—a gift I give myself as much as to the family. So it doesn’t feel like a chore to get up early and cook once a week.
At least, most of the time it doesn’t. Once in a while I’m uninspired on a Sunday morning, particularly if I spent Saturday in the kitchen.
Last week was one of those Sundays. I couldn’t be bothered making scones or pancakes or muffins. So I pulled out a recipe my mother gave me years ago. One I don’t recall ever having made, but it was a simple, stir-together baked oatmeal that struck me as just the thing for a Sunday I didn’t feel like cooking. Best of all, the bread oven was still hot from the previous day, so I didn’t even have to use the electric oven.
I modified the recipe a bit (because I can’t seem to ever make a recipe exactly as it calls for).
here’s my version of baked oatmeal—delicious with a generous dollop of unsweetened yogurt or a splash of milk.
125 g (1/2 cup) melted butter
1/2 cup brown sugar
2 eggs, beaten
3 cups quick cooking oats
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup milk
1/2 cup raisins
Mix all ingredients in a bowl. Pour into a 23 cm (9-inch) square baking pan. Bake at 180ºC (350ºF) for 30-35 minutes.
The carrots are just at the thinning stage right now. I’m embarrassed to admit it took years for me to figure out that if I pulled the largest carrots at thinning time, we could eat them, and the ‘runts’ (which I used to pull out) would grow to a fine size.
But I’ve learned, and so at thinning time, we enjoy handfuls of pretty little baby carrots.
I planted six varieties of carrot this year. And despite my talent for over-planting, I’ve never yet grown enough carrots to satisfy the family’s annual consumption. The range of varieties encourages me to plant more, and they make for beautiful kaleidoscope dishes, cheerful with colour.
Ugly but delicious.
Gooseberries are ripening by the bucketful right now, so when I was planning dessert for a party last Saturday night, I naturally turned to gooseberries for inspiration.
I made a large batch of gooseberry pie filling and baked up dozens of gooseberry tarts. Unfortunately, the fruit bubbled over, creating a sticky mess that glued the tarts into their pans.
Almost every one broke when I tried to take them out of the pans. One was so crumbled I had to spoon it out …
… right into my mouth. It was a sublime experience. Deliciously sweet and sour with a flaky crust, I thought I’d serve them anyway. I requested a second opinion from my husband and kids, giving them each the most broken tarts. They moaned in pleasure and nodded.
No one at the party mentioned how the tarts looked. I’m not sure they sat on the tray long enough for anyone to examine them—one taste and they vanished.
A delicious baking disaster. I’ll definitely have to do it again.
Gooseberry Pie Filling (enough for two full-size pies)
8 cups fresh gooseberries
4 cups sugar
2 Tbsp corn flour (cornstarch)
enough water to prevent sticking (less than 1/4 cup)
Combine all ingredients in a saucepan. Bring to a boil and cook 1-2 minutes, until berries soften. Crush berries in the pot with a potato masher. Boil about 5 minutes longer until the mixture begins to thicken.
The pie filling can be baked in a double or a single crust. If you choose a single crust, top with streusel topping:
2/3 cup flour
2/3 cup finely chopped walnuts
2/3 cup brown sugar
1 tsp cinnamon
5 Tbs (80 g) melted butter
Blend all ingredients with a fork until crumbly.
I baked my tiny tarts for 35 minutes at 190ºC (375ºF). A full pie should take 45 – 60 minutes.
The online recipes for marinated artichoke hearts tend to be for small quantities—enough to make a small jar. So when I decided to make marinated artichoke hearts with eight large artichokes left over from dinner, I took those recipes as a general guide, and made it up as I went.
Into the bowl with the cooked artichokes went equal quantities of cider vinegar and water until the vegetables were mostly covered. Then I added a sprinkling of red pepper flakes, some ground dried garlic (because I had none fresh), and a handful of chopped fresh oregano. I poured olive oil over the whole thing until the artichokes were completely covered by liquid, and then I stirred to mix it all.
The result was a beautiful vat of marinated artichoke hearts so good, they need a fancy dinner party to go with them.