Beating the Heat

Robin's nest atop our front awning

It's darn hot out there.  Curious things are happening with this drought.  My daughter seems to be coming down with a cold (what!?! in summer?!?) maybe because of all the time we've spent cooped up inside in the forced air.  And the insect pressure on my garden is more intense than ever.  Knock on wood, I've had very few pest issues in the six seasons we've grown vegetables.  I thought maybe it was that they just needed a few years to find the place, but have since learned that with this lack of normal rainfall the plants are severely stressed and therefore more susceptible to pests.  My cole crops (broccoli, kale, and kohlrabi) are being defoliated by flea beetles and I just realized this morning that even though my zucchini and pattypan squash are going gangbusters right now, the honeybees are sharing the flowers with a ton of cucumber beetles.  (It makes me itch just to think about them while I type.)  So far I have only tried the organic method called "squishing."

On a more positive note, the protective tulle I've put around my gooseberry plant has mostly helped keep the critters out though I discovered a small hole in this netting the other day when I saw a chipmunk fleeing with full cheeks.  I picked as many gooseberries as I could and found that they were very close to being ripe.  I'll be sure I prepare them to somehow balance the sourness via a natural sweetener.  Today I picked the first blackberry from our front yard bushes, which are loaded with fruit and backed by my complete confidence that the critters won't have any interest in them.  The golden raspberries are also coming along nicely.  As I predicted in late spring, it will be a good fruit year (minus the cherry thievery) at the homestead.

Pixwell Gooseberries!

We've been keeping ourselves cool lately by hanging out at a couple county parks wading pools, splashing in our own tiny inflatable backyard pool, eating lots of fruits with high water contents (most not locally grown yet, but worth seeking out), and spending time in the cool basement working on crafts and sewing projects.  On our nation's birthday yesterday, a day typically spent lounging or playing outdoors, we took cover from the extreme heat immediately after the neighborhood parade.  Between naps and family movie night (I recommend the movie "Toast" about food writer/chef Nigel Slater's interesting childhood relationship with food) V and I managed to squeeze a simple craft into the day.  I've been trying to engage her in at least one craft per week; this idea came from the Cool Crafts for Creative Kids.

Glitter Galaxy


In my opinion, this is one of the few good uses for corn syrup besides making homemade bubbles.  I found the jar/lid for 45-cents at American Science and Surplus where they have them in all shapes and sizes.  The glitter and metallic confetti I picked up nearly for free at a rummage.  This project cost close to nothing, but provides "hours" of fun--even my husband was enthralled by the final product. 

Jar with lid (we used a plastic jar since V's just 3, but you could use a glass jar for older kids)
Light corn syrup
Glitter, metallic confetti, aluminum foil
Water
Optional: plastic space alien or other far out objects (we used a button that looked similar to a UFO)
Markers and stickers to decorate the outside of the jar, is you wish
Super glue (especially for little ones who may be handling the jar and curious to open it)

Using warm water and soap, clean and remove any labels from your jar then dry it.  Fill jar 2/3 with corn syrup.  Add a few tablespoons of glitter and metallic confetti.  If you do not have glitter and confetti, cut the aluminum foil into tiny bits.  Roll the bits into balls to create planets.  If you have a plastic alien or any other spacey objects, add it to the jar.  Fill the jar to the top with water.  Put some super glue around the lid then screw it on tight!  Shake up the jar for a magical meteor shower!

Yesterday also allowed me some time to work on a sewing project or two.  I'm trying to make both Vera and myself a couple of summer outfits before our family vacation to SC at the end of this month.  I had this thrifted scarf in my fabric stash for the longest time and finally decided to turn it into a very cool (for HOT weather) top for her.  I worked with the fabric's striped border to make the straps and the "band" around the shirt's top.

I fell in love with the bold colors of this thrifted scarf

How fun are these hot air balloons!

Sun top, formally a scarf

I've also been entertaining myself by taking a couple of classes through the Milwaukee Rec. Department (versus teaching others all the time.)  I hadn't tried my hand at basket weaving since the annual spring Pioneer Days festival at my grade school 25+ years ago.  We used packing strips to weave a small basket, which I may use as a garden harvesting basket.  At first I was all thumbs then found my rhythm and realized I quite enjoyed the project.  I have a friend who's taken a similar class in the area and we've planned a craft day soon where we hope to use some recycled materials to make more baskets.  Look out now, I'm going to weave every long rigid piece of scrap I find into a useful vessel!  Just what I need is another hobby.

My first basket.  Very therapeutic!

Wild berry season is early this year as are most seasonal foods around these parts.  I more or less missed mulberry season--especially because I found that the usual tree from which I harvest in the park was whacked down recently.  But I've been out a couple of times to pick wild black raspberries and was able to gather enough to supplement my salvaged cherry crop to make a dessert for our Independence Day celebration.  You could probably use any kind of berry in this dish, but cherries and raspberries seem to go especially well with chocolate.

Cherry and Wild Black Raspberry Revel Bars--Gluten-Free
Makes at least 1 dozen

These could certainly be eaten by themselves, but I went a bit overboard in providing the dessert at a potluck on July 3rd.  Served them with home-canned Brandied Peaches and Sassy Cow Creamery's Pear Ginger and Salted Caramel ice cream flavors available at our local natural foods co-op.

1 c. butter, softened, divided (I used half butter, half coconut oil)
2 1/2 c. packed brown sugar, divided
1/2 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1/4 t. salt
4 eggs, divided
1 1/2 t. vanilla, divided
2 1/2 c. all-purpose gluten-free flour, divided
1 1/2 c. rolled oats
6 oz. semi-sweet mini gluten-free chocolate chips (I prefer Enjoy Life brand)
2 c. combination of fresh sweet cherries, pitted and raspberries

Adding chocolate almost isn't necessary, but certainly welcome!

1/2 c. slivered toasted almonds or pumpkin seeds, optional

Preheat oven to 350F.  Line 13x9x2-inch baking pan with foil or parchment; set aside.  In mixing bowl, beat 1/2 c. butter on medium to high 30 seconds.  Add 1 c. brown sugar, baking soda, baking powder, xanthan gum, salt.  Beat until combined, occasionally scraping bowl.  Beat in 1 egg and 1/2 t. vanilla.  Beat or stir in 1 1/4 c. flour.  Stir in oats; set aside.

For filling, in saucepan stir remaining 1 1/2 c. brown sugar and 1/2 c. butter over medium heat until combined; cool slightly.  Stir in remaining 3 eggs and 1 t. vanilla; lightly beat with wooden spoon.  Stir in remaining 1 1/4 c. flour and the chocolate chips.

Set aside 3/4 c. oat mixture; press remaining into pan.  Spread filling, top with cherries and raspberries, dot with reserved oat mixture, and sprinkle nuts.  Bake 25 min., until top is light brown and filling is moist.  Cool on rack 1 hour.  Cover and refrigerate at least 2 hours.  Lift from pan; cut with serrated knife.  Store, covered at room temp.

Chilling Out While Cooking up a Storm

Pickled Beets with Cumin and Cloves--the reds are homegrown

The kitchen has been such a busy place lately that I hardly know where to begin.  Besides canning like crazy, the dehydrator and food processor have been working overtime as I preserve as much as possible in the height of the season--drying sage, drying chopped beet greens (a la the dried spinach I made previously), and turnip chips (more on those later.)  It feels like we're finally getting a break from the super hot weather.  But Saturday was still very humid and after running around and working our rummage sale, the last thing we wanted to do was heat up the house cooking inside.  Enter chilled soup.  I bought a dozen ears of corn at the farmers' market on Thursday and cut off all the kernels for freezing.  As we baked our pizza at a high temperature on Friday, I roasted the remaining cobs then put them into a stockpot with my ongoing bowl of vegetable trimmings from the fridge.  Ben bought a half dozen more ears of corn at the farmers' market on Saturday, grilled them and collectively we made a chilled blender soup that evening.

Chilled Grilled Corn Soup with Chiles, Lime, and Cilantro Cream
Serves 4

Adapted from A New Way to Cook by Sally Schneider.


6 ears fresh corn, shucked, oiled, and grilled
2 t. olive oil
1 small onion, roughly chopped
1-2 garlic cloves, roughly chopped
1 small serrano or jalapeno pepper, seeded and minced
1 1/2 t. ground cumin
3/4 t. kosher salt
1/2 t. sugar/honey/xylitol
2 c. corn stock or vegetable stock
2 c. almond or coconut milk
2 T. lime juice
Ground black pepper

Cilantro Cream:
1/4 c. sour cream
1/4 c. buttermilk
1/4 c. finely chopped fresh cilantro
1 t. minced fresh chives or scallions
1/4 t. kosher salt
1/4 t. sugar/honey/xylitol
1 T. lime juice

Garnish:
1/4 c. lean smoked ham, diced small
Reserved corn kernels
Thinly sliced zucchini or summer squash

Slice the kernels off the grilled corn--you should have 4-5 c. of corn kernels.  (Set aside about 1/4 c. kernels for garnish.)  Combine all of the soup ingredients in a large bowl then blender in batches until smooth.  Season to taste.  Mix all ingredients for cilantro cream and set aside.  Combine ham and reserved corn kernels.  Serve soup in bowls drizzled with cilantro cream.  Place sliced squash in center of bowl and top with ham/corn.  (Leftovers can be heated later if desired.)

Last night I prepared another cold soup--I was still feeling the heat of the day, I needed something ultra-quick but healthy to serve for dinner since I would be running out to teach another class, and I was trying to work through the load of veggies currently in the crisper drawer as another family vacation draws near   (hence the seemingly random addition of lettuce in this soup).

Chilled Green Curry Cucumber Soup
Serves 4

Adapted from 1000 Vegetarian Recipes by Carol Gelles.

Cool and Refreshing

2 medium (8-inch long) peeled, cucumbers
3 medium scallions (white and green parts)
1 head romaine lettuce
1 c. vegetable stock
6 sprigs fresh dill, or 1/2 t. dried dill weed
1 c. almond milk
1 T. white distilled vinegar
1/4 t. Worcestershire sauce
1/4 t. salt, or to taste
1/8 t. freshly ground pepper
1-2 t. green curry paste, diluted with 1-2 T. stock or almond milk
Plain whole milk yogurt
Fresh dill sprigs

Combine all ingredients in a blender until smooth.  Serve chilled, garnished with yogurt and dill.

Ater a preservation presentation last week I was talking to a student about how to use all the zucchini and summer squash that's busting out of the garden and at the farmers' markets these days.  I think I should post a Top Ten list of ideas.  One that I tried on Friday night Pizza Night was to use zucchini or squash as a "crust" for my gluten-free pizza.  I ran out of time to replenish the supply of homemade gluten-free crust I usually keep frozen so this idea was born.  I thinly sliced our homegrown pattypan squash using my Japanese slicer then layered it on the bottom of the stoneware baking pan that was dusted with cornmeal.  Seasoned the squash lightly with salt and pepper then proceeded to add the night's toppings--sauteed mushrooms, black olives, sauteed swiss chard, broccoli, a smattering of tomato sauce (so the pizza didn't get overly wet), and shredded mozzarella.  Of course it wasn't a pizza you could pick up and eat by the slice, but a fork worked just as well and it was all the yummy, gooey, cheesiness of pizza, but low-carb and high-veggie.

Italian Pickled Zucchini

Since the weekend I've been running a pickle marathon.  On Sunday I canned another batch of dilly beans--this time for the farmers' at Pinehold Gardens for whom I do a worker share, soaked and canned a batch of Italian Pickled Zucchini using some gorgeous orange zucchini and Benning's green pattypan squash I found at the South Milwaukee Farmers' Market last Thursday, and roasted both red and golden beets to make Pickled Beets with Cumin and Cloves yesterday.  I love how these beets turned out, especially the golden ones.  At least half of the batch already has someone else's name on it--the generous woman who donated a ton of quart canning jars to the Urban Ecology Center and boxes of other canning jars to me over the winter said that she'd barter for pickled beets.  I am more than happy to oblige and will hand-deliver them to her in just a couple of weeks.  The last pickling project on my list this week is Dill Carrots.  The carrots from our garden are looking excellent and I believe there are still some smaller ones that I can preserve whole in pint jars.  Then on the seventh day I will rest and take a vacation.

Sliced Very Thinly

Harvest Time

Rattlesnake Pole Beans

Lincoln Leeks

Golden Beets

I decided this past week that although we've had beautiful, fairly warm weather for this time of year, I have to start wrapping things up around the garden or I'll be frantically trying to squeeze it all into a weekend in the next month.  I picked the rest of the Rattlesnake pole beans from the trellis, shelling the already dry ones and leaving the rest to dry completely in a sunny window.  Today I harvested all the leeks and mature red and golden beets (another succession of beets is still in the ground.)  When I show people my garden they always ask how I find the time to manage it all season; "how much time do you spend every day?" is a common question.  To be honest, on an average day during the growing season I don't spend more than 30 minutes actually "working" in the garden.  I weed early and often, harvest little baskets of vegetables here and there depending on what I need for cooking (or more if I'm preserving), and plant successions in small spurts.  But this time of year, harvest time, I definitely spend more time in the garden and yard.  Harvesting vegetables then cleaning and weighing them took about an hour and a half this afternoon.  This week I'll probably spend another couple of hours, at least, planting garlic, Egyptian walking onions, raking, and putting away trellises and pots.  This was the first year I grew leeks and I was extremely pleased with the yield.  They weren't the most robust leeks I've seen, but they produced well enough to provide all the leeks we'll need all winter.  I enjoyed watching these perky little green stalks share a bed with my kohlrabi and now fall beets and radishes.  In fact, I already miss seeing them in the raised bed.  My mind often wanders when I'm left to a menial or repetitive task so as I was cleaning and trimming these alliums--snipping the root hairs about a 1/2-inch below the base--I was somehow reminded of the successful, but short-lived dog grooming business my mom and I had when I was a kid (our regular groomer, a local clown--think manicured show poodles--skipped town after her messy divorce from a fellow clown.  We were out of a qualified trimmer so we proactively picked up our own clippers...but I digress.)  I also harvested more side shoots of broccoli today.  It's the first year I've grown broccoli and I've been so impressed with its production.  Since harvesting the main heads, the side shoots have been crazily producing many more individual florets.  There's nothing like having fresh, crisp broccoli to use right from the garden.  My favorite way to use it is in an egg dish like quiche or an omelet.

Broccoli Florets

I thought I was done preserving for the season, but on Friday I acquired a grocery bag of red bell peppers from our farmers at Pinehold Gardens.  According to them I underestimated the time it would take me to write recipes for their CSA newsletter this season so they've been generously giving me surplus vegetables.  I think it's a great barter.  I julienned and froze half of the peppers, but chose to roast and can the rest.  I prefer to roast them directly over the flame of my gas stove.  It helps to ventilate the kitchen if you choose this method.  The charred skin you'll peel off is a great carbon source for your compost.  I must say I've been most excited about this preserving projects.  Hopefully these will be better than the slimy store-bought things Ben's been so turned off by in the past.

Roasted Red Peppers with Lemon Juice
Makes about 3 pint jars


Adapted from Canning for a New Generation by Liana Krissoff.  Anyone who's taken my preserving classes has heard me say that it's not safe to can something in oil and expect it to be shelf-stable.  In this case, because there is plenty of added acid (lemon juice and vinegar), it's a safe recipe.  But if you choose to make a straight herb-infused oil, you must refrigerate it.

Flame-roasted Red Peppers

4 lbs. red peppers (about 10)
1 c. bottled lemon juice
2 c. white wine vinegar (6% acidity)
1 c. extra-virgin olive oil
2 cloves garlic, sliced
2 t. pure kosher salt

Roast peppers directly on a gas burner or under the broiler until blistered all over, turning them frequently with tongs.  Place in a sealed plastic bag or covered bowl and let steam at least 10 min.  Peel and seed the peppers, rip or cut them into large sections or strips.

Canned Roasted Red Peppers

In a wide 6- to 8-quart pan, combine the lemon juice, vinegar, oil, garlic, and salt.  Bring just to a boil.  Prepare canning jars and lids.  Heat water in canning kettle.  Heat jars if not already hot.  Pack roasted peppers into jars and ladle in hot liquid, leaving 1/2-inch headspace at top.  Remove air bubbles; wipe rim with damp paper towel.  Place lids and rings on jars.  Tighten lids until they are just fingertight.  Load kettle jar rack, submerge, making sure the water is covering the jar--ideally by 1-inch.  Bring to a boil, process for 15 min.  Remove jars to folded towel on countertop and let cool completely.  After 1 hour, check that lids have sealed.  Label and store.

I spent most of today in the kitchen preserving, baking, and cooking.  I love days like this when I have the energy.  Tonight was the Packers v. Vikings game so I decided to make a big pot of chili for game time.  I'm one of those people who loves pro football (especially Superbowl) strictly for the food aspect--everyone wants something to nibble while they're keeping score.  Otherwise, I couldn't care any less about football.  This was a chili recipe I prepared for the last Superbowl, but I used shredded pork for that batch instead of chicken.  It's delicious either way.

Three-Bean Chicken Chili
Serves 6

Adapted from Martha Stewart Living magazine.  I used some of our dried rattlesnake beans along with black and fava beans for a variety of texture.  It was a pleasure to go outside and cut fresh cilantro from the garden this time of year.  It's still going strong.

Rattlesnake, Black, and Fava Beans

1 T. coconut or grapeseed oil
2 medium onions, finely chopped (about 3 c.)
5 garlic cloves, minced
1 green bell pepper or poblano pepper, chopped
2 boneless, skinless chicken breasts (about 1 3/4 lbs.)
3 t. ground cumin
2 t. chili powder
1 t. dried oregano
1 dried bay leaf
16 oz. mild salsa (home-canned or store-bought)
1/2 c. diced green chilies
3 1/2-4 c. chicken or vegetable stock
1/2 t. salt
4 c. cooked beans, drained and rinsed
freshly ground black pepper
2 oz. sour cream for garnish (optional)
Shredded cheese, for garnish (optional)
Fresh cilantro leaves, for garnish (optional)

Finished Chili

Heat oil in large stockpot and saute onions, garlic, and peppers, stirring occasionally, until soft, about 10 min.  Raise heat to medium, and add chicken, cumin, chili powder, oregano, and bay leaf.  Cook, stirring frequently, until chicken is seared on outside and coated thoroughly with spices, about 10 min.  Add salsa and green chilies, and stir to combine.  Cook 5 min.  Add stock, salt, and beans; season with black pepper, stir to combine.  Cover; simmer.  Stir contents, then replace lid to partially cover pot.  Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.  Divide among bowls; garnish as desired.  Serve immediately.

Many people have been asking me what to do with all that winter squash coming in lately.  Last night I made more of my Chili-Carrot-Tomatillo Soup, but substituted carnival squash for the carrots.  It purees into a beautifully creamy soup and is great with a dollop of plain yogurt.

This weekend I finally picked up my knitting again.  It feels so great!  I'm currently finishing a short-sleeved cardigan for myself.  I started this last spring and stopped just as I was starting the first sleeve.  When I picked it up again Friday night, it took me the whole night to figure out where I'd left off in the pattern.  Whew!  Nothing like a good mental challenge to start the knitting season.  I also started an easy pullover sweater for Vera last night.  My friend Beth who blogs at At the End of This Row inspired me with her one-year vow to not buy any new yarn.  All of her projects since then have been classified as "stash busters."  I love that concept and have decided to try it myself--not that I buy a lot of new yarn to begin with (I'll share my secrets in a later post), but I do have a hutch full of odd skeins in my basement craft corner.  I can't wait to get to the bottom of it and see how many projects I can create.  I'm guessing that most of them will be for Vera since garments her size don't require much yarn.  One last project I had started last spring was a purl-stitch cardigan for Vera.  I was getting frustrated with it back in April because the pattern was missing a step or two--not the first time I've come across badly written knitting patterns (almost as annoying as badly written cookbooks.)  Instead of seeking out a local knitter to help me sort through the book's mistake, I've decided to abandon the project and disassemble it.  In coming to this conclusion, I was reminded of my sister's dedication to baking.  She'll call and leave a message on a night I'm teaching a class, I don't get it until 10 PM--too late to return her call in a later time zone--so I call her in the AM to find out she'd wondered about substituting an ingredient in a baking recipe, but she was already halfway through the recipe so decided to throw out the whole cake.  Sounds like she missed the memo on "mise en place," though I'm realizing I should put everything in place before beginning a craft project as well.

Entrance to the LUH backyard garden

Vera and I were out for our daily walk one day last week, loving all the fall colors.  I realized that the gods must erase our memories of the beauty of years past because each year it's like I've forgotten just how amazing and glorious each season can be.  I'm loving the purple of the New England Aster juxtaposed with the red of the Staghorn Sumac leaves all against the backdrop of the trees' oranges and golds.  Gorgeous!  I'll enjoy it as long as I can.

Visiting Another Urban Homestead

Our lone ear of ornamental corn--for grinding into meal

I had a beautiful experience visiting another urban homestead on Saturday. Someone posted a message on the Transition Milwaukee Yahoo Group last week about elderberries that he wasn't planning to harvest; he offered them to anyone willing to pick.  I jumped at the opportunity, thinking I'd be able to harvest enough to make some elderberry syrup to fight winter colds and flu.  Vera and I drove down to South Milwaukee yesterday to find the most amazing cottage garden/medicinal herb and flower garden/vegetable garden/urban homestead.  I was in complete awe of the beauty on this lot and three-quarters with its birds and butterflies, pawpaw and persimmon trees, goldfish pond with edible water plants (cattail, arrowhead, wild rice), willow branch fences, hazelnut trees, raised bed vegetable gardens with swale pathways, and a stone patio for taking it all in.  Owners Bryce and Debbie, fellow Transitioners who I first met on this day, warmly welcomed us; Bryce held my attention with details of his permaculture-influenced homestead developed over 30-something of experience.  He rattled off websites and latin names that I frantically tried to memorize as well as ideas for making a echinacea tincture.  When asked why I don't publicize my blog more, I respond that there are people out there doing far more than I--some for many more years than I've even been around.  This guy is one of those.  I'm kicking myself for not taking my camera, but I hope to keep the mental picture with me at least until I plan my garden next season.  After a tour I got busy clipping the clusters of dark elderberries weighing down a tall tree in the rear of the yard.  I harvested as much as I could reach, coming up with a full bushel.  There were probably two or three times as many hanging higher.  Afterwards Bryce and Debbie invited us inside; Vera played with their cat, O'Malley, while we continued our conversation and Bryce and Debbie pulled out old beat-up cookbooks and scratched down recipes (reminiscent of my grandmother's doing so for me) for making elderberry syrup and cordial with this trove of berries.  We were there probably two hours and I left with the sweet smell of the garden and pleasant thoughts of this kind couple in my head.  It reminded me of freelance stories I've written when I had no idea I was about to interview someone who'd give me a new, inspiring perspective on life.  Afterwards I'd always let out a big sigh, think about how I could use this knowledge for the best, then savor every bit of the wonderful conversation.  Hopefully we can visit the Ruddock's again in their beautiful garden.  In the meantime I've got loads of elderberries to process.

Saturday night I decided to bake a ham.  It wasn't a local ham, but one that I'd had in the freezer from Ben's Easter "bonus" last spring.  I love to prepare a ham on a weekend then eat from it all week--breakfast meat, sandwiches, split pea soup with ham, and the newly beloved ham loaf (stay tuned for this recipe later in the week).  When I think of sweet, smoked ham, the side dish that often comes to mind is corn.  I found a recipe for Country-Style Scalloped Corn in a cookbook that remains from the days I worked for my dad and "peddlers" would come around to his office--one of them selling cookbooks.  Many of the pages are falling out, but it lives on.  Below is the recipe I adapted to make it more local and a bit healthier.

Scalloped Corn, Edamame, and Kale
Serves 6

Adapted from Like Grandma Used to Make (Reader's Digest books)

1 T. butter
1 large yellow onion, chopped
1 stalk celery, finely chopped
2 large eggs, lightly beaten
1 T. flax meal
1 c. crushed crackers (I used crushed dehydrated veggies I had in the pantry--carrots, gr. beans, etc.)
3/4 c. whole milk
1/4 c. diced red pepper
1 t. dry mustard
1/2 t. salt
1/8 t. ground cayenne pepper
6 oz. fresh or frozen local corn (off the cob)
6 oz. fresh of frozen edamame (or other beans--soaked and cooked)
6 oz. fresh kale, chopped in the food processor (including center vein)
6 oz. shredded cheddar
1 T. butter, melted

Preheat oven to 350 degrees F.  In a small saucepan, melt 1 T. butter over medium heat.  Add onion and celery, cook 5 min. or until tender.  In medium-size bowl, combine eggs, 1/2 c. crushed crackers, milk, peppers, mustard, salt, and cayenne.  Stir in onion mixture, corn, edamame, kale, and cheese.  Pour into lightly greased 1 1/2-qt. casserole.  In a small bowl, stir together remaining 1/2 c. crushed crackers and 1 T. melted butter.  Sprinkle over corn mixture.  Bake for 30-35 min. or until knife inserted comes out clean.

Today, as planned, we had a couple of friends and their toddler up from Chicago to share Sunday brunch.  We've been trying to host Sunday dinners at least every 6-8 weeks around here, but due to work schedules for Monday (not to mention sleeping schedules for children), we decided to make an earlier time.  I was thrilled because I'd always wanted to host brunch--so many great recipes to try, but never enough weekend breakfasts together for the opportunity.  We planned the food, our friends brought the Bloody Mary fixin's (complete with my homemade dilly beans and pickles, and local cheese whips), which we enjoyed towards the beginning of brunch, of course, so as not to hinder those driving later in the evening.  I was determined not to buy anything for the brunch so I thought hard about what we could make using in-house ingredients.  Turns out I bought a couple small melons and some fall raspberries at the South Shore Farmers' Market on Saturday, but otherwise we eeked out a well-rounded meal without making a grocery trip:

Beet/Carrot Juice

Balsamic Tossed Baby Mustard Greens w/ LUH Cherry Tomatoes

Fruit Salad w/ Grapes, and Local Melon and Raspberries

Baked Ham

Savory Corn and Squash Pancakes w/ Homemade Salsa, Whole Milk Yogurt Garnish

Fresh Squeezed LUH Beet and Carrot Juice

Lemon and Lemon Balm Cupcakes w/ Lemon Glaze

In case you're interested, here are a couple of recipes for the aforementioned dishes.

Savory Corn and Squash Pancakes

Makes 8-10 large pancakes

Adapted from a recipe from "Taste the Season" at the Fondy Farmers' Market

3 large eggs

Our Sunday Brunch plates

1 T. flax meal

4 c. grated summer squash

1 c. fresh or frozen corn kernels (cut from 2 ears)

1/4 c. chopped green onions, tops included

1/2 red bell pepper, seeded and chopped

1/3 c. grated parmesan cheese

1/2 c. grated sharp cheddar cheese

1/2 c. brown rice flour

2 T. olive oil

1/2 t. black pepper

1 t. salt

High-heat oil for pan-frying (I prefer grapeseed oil)

Tomato Salsa

Whole Milk Yogurt (or sour cream) 

In a large bowl, beat eggs.  Beat in squash, corn, green onion, bell pepper, cheeses, flour, olive oil, salt and pepper.  Heat 2 T. grapeseed oil in a large skillet or on a flat-top grill over medium-high heat.  For small cakes, spoon 2 T. squash mixture per cake into hot oil and flatten to uniform thickness.  For large cakes, use 4 T. of squash mixture per cake.  Do not crowd skillet.  Leave about 1" between cakes.  Cook until edges turn golden brown, turn and cook other side until golden brown, about 3 min. total cooking time per cake.  Transfer to paper towel lined plate.  Place in warm oven and continue cooking remaining cakes.  Serve with salsa and yogurt (sour cream) garnish.

Lemon and Lemon Balm Cupcakes

Makes 12 cupcakes

I've tried to turn these into fairly "healthy" cupcakes.  The whole wheat flour gives them a denser texture than traditional fluffy cupcakes, but the sweet glaze makes you forget the difference.

1/2 c. unsalted butter, softened at room temp.

2 eggs, room temp.

1 3/4 c. whole wheat pastry flour

1/4 c. finely chopped fresh lemon balm

1 1/2 t. baking powder

1/2 t. salt

1 c. xylitol

1 1/2 t. all-natural lemon extract

1/2 t. vanilla extract

2/3 c. milk (soy, almond, cow's, etc.)

1 t. dried lemon peel

3 T. lemon juice

Silicone baking cups

1 recipe lemon glaze

Glaze:

1 c. powdered sugar

Lemon Juice--enough for spreading consistency

Line muffin cups with silicone or paper baking cups, or grease thoroughly and bake without cups.  In medium bowl, combine pastry flour, lemon balm, baking powder, and salt; set aside.  Preheat oven to 350 degrees F.  In large mixing bowl, beat butter on medium-high for 30 sec.  Add xylitol, lemon extract, vanilla.  Beat on medium-high 2 min. until light and fluffy, scraping bowl.  Add eggs, one at a time, beating well after each addition.  Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined.  Stir in lemon peel and lemon juice.  Spoon batter into prepared cups. Bake 22-25 min., until wooden skewer inserted comes out clean.  Cook in muffin cups on rack 5 min.  Remove from pan; cool completely.  Spoon Lemon Glaze over cupcakes in a criss-cross pattern.  

I made a point of not writing a to-do list for today (though Ben received one while I was out this morning.)  It felt great.  Felt like a Sunday should--after brunch we took a leisurely walk along the lakefront with our guests, shared dessert (then they left), cleaned up, watched some football (even if I don't care about football), then chose to write a blog entry tonight.  I also worked on editing and uploading photos of my sewing projects (for me this time, not Vera).  If you get a chance, check them out scattered on my Photo Gallery page.  These are from the past few years.  I love using thrifted fabric and patterns (most of which I scored from since-closed antique store off I-57 in Kankakee, IL--used to be on the way to my folks' house "down south.")  I've also had fun repurposing some discarded T-shirts.  Upcycling is fun!

Up to the Ears in Zucchini

I have heard stories of zucchini plants being so prolific that gardeners in rural areas leave the abundance in neighbors' mailboxes or unlocked cars on the road.  I have not had that problem this year because my zucchini plants have a serious case of powdery mildew which is quickly destroying them.  But our CSA has had another bumper crop of summer squash; I've come up with a few recipes to tackle the load.  This stuffed squash recipe also works on the grill as we found out tonight--not wanting to heat up the house anymore than necessary on this of many hot days.  We used our homemade bulk Italian sausage, but you could easily leave out the meat.

Stuffed Yellow Squash
Serves 4

Adapted from 1000 Vegetarian Recipes by Carol Gelles (yes, I am one to adapt a veggie recipe to include a substantial amount of meat!)


2 large yellow squash (about 12 oz. each)
8 oz. pork sausage, cooked, reserve the grease or use 2 t. vegetable oil
1/2 c. chopped red or green bell peppers
1/4 c. chopped onions
1 clove garlic, minced or 2 garlic scapes, chopped
1/3 c. fresh corn kernels (if cut off the cob, save the cob for making soup stock)
1/4 c. plain bread crumbs
2 T. fresh parsley, chopped
2 T. fresh dill, chopped
salt and pepper, to taste

Preheat oven to 350 degrees or heat up grill.  Cut the squash in half lengthwise and scoop out the centers, leaving shells 1/2-inch thick.  Chop the scooped-out flesh.  In a medium skillet, heat the oil over medium-high heat.  Add chopped squash, peppers, onions, garlic; cook, stirring, until softened, about 3 min.  Stir in the corn, bread crumbs, herbs, salt and pepper.  Spoon 1/4 of the filling into each half squash.  Wrap each half in foil.  Place on baking sheet and bake 20 min.--or grill for the same amount of time--until squash shells are tender.

Traditional Bread and Butter Pickles

Today I was able to sneak in a couple small batches of preserves while Vera played.  I canned bread and butter pickles and blueberry juice.  I am so excited that all the cucumbers I've pickled this season have been right from our own garden.  I also got my hands on a case of Michigan blueberries (I temporarily gave up growing my own a couple years ago when I realized I couldn't achieve the delicate soil pH required for these berries) so continued my quest to can our own juices.  At the co-op on Monday I was looking at the ingredient lists on the brands of juices I usually buy.  Even with organic juices you will see "natural flavor" listed on the labels, albeit last.  According to Eric Schlosser, author of Fast Food Nation natural flavors are still man-made additives and not much more healthful than artificial flavors despite what most people think.  I'm finding that making my own juice is the only way to avoid even the most innocuous sounding additive.  After extracting the juice from the blueberries, I had a colander full of what I like to call "mush" that looked almost like blueberry pie filling.  I probably could have made this into jam, but decided to follow my instinct and freeze it for using in pies, cobblers, or maybe bread pudding this winter.

Blueberry "Mush"

Pint of Blueberry Juice

Now is the time of the season when our compost starts getting very full outside.  I was taking out the kitchen compost tonight before dinner and realized that nothing makes me feel like an "urban farm girl" more than running outside in my vintage apron, dumping the waste into the turner, and taking a couple hard pulls on the barrel before heading back inside to finish cooking.  As I've mentioned in the past, our compost should ideally be in two separate bins outside so that part of it has a fair chance to completely break down, especially so that it's ready to spread in the fall, which I have yet to manage before it snows.  We've found that a compost activator is necessary and has, in fact, sped up the process.

Loading the Pantry

The past two days, hot as it continues to be, I've been preserving.  It's cherry and green bean time and the grand totals are cherries: 10 quarts, 9 pints; dilly beans: 2 quarts, 9 pints, 2-12 oz. jars.  Until our cherry trees really start to produce I'll be purchasing these fruits from Door County Fruit, a regional grower who sells at the South Shore Farmers' Market in our neighborhood.  Last weekend I pre-ordered a whole lug of sweet dark cherries to can just like my Gramma did in a simple syrup.  Both the cherries and dilly beans are memories in a jar for me and my family.  My Gram also made dilly beans--she was known for them.  I always joke that when we were cleaning out her house after she and my Grampa passed, no one was fighting over the fine china, but the last jar of Lucille's signature dilly beans was a point of contention.  The recipe below isn't from her files, but tastes exactly like her beans.

Dilly Beans
From the UW-Extension Wisconsin Safe Food Preservation Series' Homemade Pickles and Relishes
Yield: 7-8 pints


4 qts. whole green or wax beans (about 4 lbs.), trimmed
8 fresh dill heads, or 1 1/2 t. dill seed or dill weed per jar
8 garlic cloves, peeled
1 small dried hot pepper per jar (optional...I do not add this)
Pickling Solution:
4 c. white vinegar (5% acetic acid)
4 c. water
1/2 c. canning and pickling salt

Wash pint canning jars.  Keep hot until filled.  Wash beans thoroughly and drain.  Cut into lengths to fit pint jars.  In each hot pint jar, place dill, garlic, and pepper (if desired).  Pack beans upright, leaving 1/2-inch headspace.  Prepare pickling solution of vinegar, water, and salt in a saucepan and bring to a boil.  Pour boiling hot pickling solution over beans, leaving 1/2-inch headspace.  Remove bubbles with a rubber spatula.  Wipe jar rims with a clean, damp cloth.  Cap jars with pretreated (sterilized) lids.  Adjust lids.  Process in boiling water canner 10 min. for pints.

I used a combination of our Provider bush beans and Rattlesnake pole beans.  I love putting the pole beans in quart jars so we can appreciate how long and beautifully these beans grow.  One good thing about these pole beans, which double as dried beans if left on the trellis, is that if you go a couple of days without harvesting, those beans become the ones that will stay on, grow large, and eventually be dried for the beans inside the pod.  The disadvantage of that is the more you pick, the more energy goes into growing new beans.  Your choice depending on how you like to use them.  One of my goals this year is to grow more dry beans.

I finished these preserves just in time to make room in the fridge for our first delivery from Pinehold Gardens, our local CSA (Community Supported Agriculture).  Ben always says you know that it's CSA season, or at least summer, when the refrigerator is in various states of disarray on a weekly basis.  My therapy is cleaning and organizing the fridge (truly) so hopefully it won't get so out of control very soon. Tonight I made a dish using as many of these fresh new ingredients as possible.  I also added some eggplant I had leftover from a cooking class earlier this week.

Grilled Zucchini, Eggplant, and Bell Pepper Fattoush
Adapted from a recipe printed in Bon Appetit.  Fattoush is a Middle Eastern version of panzanella, Italian bread salad.
Serves 4-6


On the Grill (or a grill pan on the stovetop):

1 eggplant, sliced lengthwise into 4 pieces, salted and set aside on paper towel
3 medium bell peppers, stemmed, seeded, quartered
4-5 slender zucchini and/or summer squash (about 1 lb.), trimmed, cut lengthwise in half
2 5- to 6-inch pitas, each cut horizontally into 2 disks
Grapeseed oil (for grilling)

Prepare grill (medium heat).  Brush eggplant, peppers, zucchini, and pitas on both sides with oil.  Sprinkle lightly with salt and pepper.  Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 min.  Transfer vegetables to foil-lined baking sheet.  Grill bread until lightly charred and just crisp, turning often, about 3 min.  Transfer to sheet with veggies and cool.  Tear bread into 1-inch pieces.

For the Dish:
1 8-ounce cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved or 1 slicing tomato cut into 1/2-inch chunks
3 green onions, thinly sliced
1 c. pitted Kalamata olives, halved lengthwise
1/2 c. (packed) fresh mint leaves, coarsely chopped
1/3 c. chopped fresh cilantro
1/2 c. olive oil
1/4 c. lemon juice
1 1/2 t. ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes, crumbled
Salt and pepper to taste

Cut peppers, zucchini, and eggplant into 1/2-inch cubes.  Place in a large bowl.  Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine.  Add bread pieces.  Whisk 1/2 c. oil, lemon juice, and cumin in small bowl to blend.  Season dressing to taste with salt and pepper.  Add dressing to salad; toss to coat.  Add feta and gently mix into salad.  Transfer salad to large bowl and serve.

We've also been trying to keep up with what's growing in our own garden.  Last night I cooked the first of our Red Russian kale to make a vegetarian entree.

Potato, Kale, and Swiss Chard Skillet Cake
Adapted from a recipe in Gourmet.  
Serves 4-6


1 lb. (total) kale and swiss chard, stems removed
1 stick (1/2 c.) butter, 6 of the T. melted and cooled
4 garlic cloves, finely chopped
3/4 t. salt
3/4 t. pepper
2 lbs. potatoes (4 medium)

Preheat oven to 425 degrees.  Blanch kale and swiss chard for about 1 min.  Drain, let cool, squeeze out excess moisture.  Heat 2 T. butter in skillet over moderately high heat until foam subsides, then add garlic and cook, stirring occasionally until golden, about 1 min.  Add greens, season, and saute, stirring until greens are tender, about 4 min.  Transfer to a bowl and wipe the skillet clean.  Thinly slice the potatoes and work quickly to prevent them from discoloring.  Generously brush bottom of skillet with melted butter and cover with 1/3 of potato slices, overlapping slightly.  Dab potatoes w/ some of melted butter. Spread half of kale over potatoes and season lightly with s&p.  Cover with half of remaining potatoes and dab with butter, then top with remaining kale.  Season.  Top w/ remaining potatoes and season.  Put foil over top of of potatoes and weight down with another skillet.  Cook over medium-high heat approx. 10 min. then place in oven and cook about 15 min. or until the top browns.  Cool slightly.  Cut and serve.

We have delicate edible flowers coming out of our garden now.  Yesterday I mentioned the calendula.  Last night I picked some borage flowers (slight cucumber flavor) to add to our salad.  They can also be candied and would be beautiful garnishing a chiffon cake.

Berry Picking Round 2 1/2

Today Vera and I went out for another round of picking wild black raspberries and mulberries.  We tried earlier this week when there were loads of berries, but the mosquitoes were too horribly thick.  I could feel them biting me every time I stepped into the thicket and I just couldn't bear it.  Today I saw a lot of berries that had dried on the canes (too bad), but I just couldn't handle it before.  This afternoon there was a wonderful lake breeze and not a mosquito in site.  I often mentally write my blog entries when I'm out in the "field."  Today I was thinking about what gardening has taught me about life.  I can relate wild foraging in the same way.

Everything I Need to Know I Learned from Wild Berry Picking:

• Seize the day--go out and get it while you can because tomorrow the best might be gone.
• Stop and taste the berries--take time to notice the sweet little things in life.
• Check things out from every angle--it pays to examine all points of view before making a decision.
• Choose your battles--it's not always worth sacrificing life and limb for what seems like the best at the moment.
• Enjoy the scenery--it's good to focus on the details, but don't let the rest of the world pass you by in the process. 

And don't forget to share with your friends.  Vera enjoyed eating the berries right off the vine today.  In fact, letting her sample them was what got us through the foray.  She was antsy and hungry so this was a good pacifier.  And it's a good thing I have LIRIO.  My co-worker, Hortencia, from my first pastry job gave me this alkaline soap that she must have found at some obscure hispanic grocery.  I haven't seen it anywhere since, but it's amazing at getting out any berry or beet stain.

The green beans are absolutely bursting in our small patch.  Just today I harvested a total of 2 1/4 lbs. of both bush beans and pole beans.  Next week I plan to make time for dilly beans.

Frolicking in the South Shore

This weekend is the South Shore Frolics, a big festival "down by the lake" in Bay View.  My parents have fond memories of attending the frolics to "watch the submarine races," which I embarrassingly just realized a couple of years ago were not what they sound like.  When I said to Ben "I wonder why they don't have the submarine races anymore," his narrowed eyes and crooked smile were enough to say "your parents were doing something else."  Whoops, how naive I can be.  Anyway, because of the Frolics, our Saturday farmers' market was suspended for the weekend so we thought we'd check out a different neighborhood market.  We hopped on our bikes with Vera in the trailer and headed to the central city to see what was happening at the Fondy Farmers' Market where Fond du Lac Ave. intersects with North Ave. at approximately 21st St.  They were having a health fair along with the displays of gorgeous vegetables.  It was great to see some new faces--and familiar ones as well.  As we were riding to the market I realized again just how awesome it is to bike from place to place instead of hopping in my car all the time.  A fellow Transition Milwaukee friend pointed out recently that when she bikes she's much more aware of the streets she's covering and feels more a part of the neighborhood.  This is absolutely true.  Though one must be more attentive while biking, since it's still the minority mode of transport, I feel it is truly possible to see things differently--notice buildings, people, other scenery, and  of course every bump in the rode--on a bicycle.  

After a day of biking, we were tired and capped off the evening with homemade tacos--an idea Ben got while roaming the market.  I must say I think it's very cute when he makes a dinner suggestion.  Soft shell corn tacos are his favorite since he lived in Chicago's Noble Square neighborhood and had many a late night meal at La Pasadita where it's rumored that many well-known chefs head after closing time.  We were able to use all local ingredients except the tortillas and spices.  Mmmm, no one can eat just three!

La Pasadita Tacos
Keep in mind that this is simply our version of these infamous tacos--or Ben's recollection at best.  You can imagine that one only finds himself at this joint after imbibing a bit so some of the details are foggy.  At any rate, this is how we make them and they're go-od.  


Corn tortillas
Ground beef (though Ben's says one thing's for sure, L.P. uses fajita meat)
White onions, diced fine
Shredded cheese (a la carte at L.P.)
Cilantro, chopped
Sour cream (this may not have been part of the original plate)
Hot Sauce

Brown the meat and season to taste.  I use ground cumin, chili powder, ground coriander, garlic powder, cayenne, salt and pepper.  Add the onions and saute slightly (Ben claims these may or may not have been raw...your choice.)  Transfer meat to a bowl.  Use the same pan to slightly warm the tortillas, in batches, immediately before serving.  Set up an assembly station and let everyone make their own taco.  Enjoy!

I took several pictures of the vegetable garden today.  It's changed so much recently!  My Rattlesnake beans are really taking over the trellis.  I love how the vines sort of just reach up to the sky at the top. The tomatoes are going crazy as are the carrots.  The kohlrabi are really sizing up, the potted okra is taking off, and my leeks are finally starting to look like something.  Looks like we'll also have lots of hot peppers this year for drying.

The green beans continue to produce; they really live up to their variety name--Provider.  I have harvested three pounds already this week just from my small plot.  I'm trying to keep better track of my garden yields this year.  I haven't weighed every bit of lettuce and mesclun mix, but I'm working to seriously get weights on the bulkier items.  I use my Gramma's old spring scale, the only item I admittedly coveted from her estate.  It's a relic with some interesting information on top about all the things you can weigh.  Check out the label!

There have been a few household projects dangling over my head lately.  This weekend I've slowly chipped away at a couple items on my rainy day list.  One of those was making some cafe curtains for the dining room window where the morning sun really blinds Vera as she eats breakfast.  I haven't spent much time making window dressings for this place since we moved in over four years ago.  It came with some wonderful roman shades upstairs and we have blinds in the living room.  I guess I threw together a quick no-sew swag for the kitchen, but nothing really time consuming.  This project wasn't much different (as you might agree.) I deliberated over what type of curtains I wanted for the longest time.  Last week I found in my fabric stash some floor length tab-top curtains from either Ben's or my old bachelor/bachelorette pad (when I saw that we had the exact same taste in curtains and learned that he'd stepped foot in Pier 1 to pick his out, I knew it was destiny.)  I measured, hemmed, and hung them tonight.  Not a major change, but I think it adds a nice warmth to the dining room.  They'll be drawn in the AM, but I can enjoy how they frame the window and built-in by night.