These Japanese eggplants are roughly the size of hens' eggs. I only put one plant in the garden this year, and it appears to be plenty.
Showing posts with label organic. Show all posts
Showing posts with label organic. Show all posts
Friday, July 15, 2016
Summer 2016
These Japanese eggplants are roughly the size of hens' eggs. I only put one plant in the garden this year, and it appears to be plenty.
Saturday, September 28, 2013
A Plate of Carbs With Tomato Sauce
So I have lots and lots of tomatoes. I've made sauce and paste. Froze skinless whole tomatoes for use this winter. Made salsa. And eat them fresh in every meal. And still I have lots and lots of tomatoes.
How do I put them up?
Monday, September 16, 2013
Tomatoes Vs Sept Vogue
This is 2 quarts of Juliet tomatoes that needs to be processed. I'm thinking of blanching skinning and freezing. Just to the right of Project BSF is a ten pound Vogue that needs processing too.
Who is going to win the afternoon with Judy?
Sunday, November 20, 2011
Roasted Frogs
Not really.
I'm starting a new tradition called Sunday Supper. New to us, that is.
Actually we have been sort of doing this off and on with our sometimes Sake Sunday, but I want to make more formal proclamation and a button too. I like making buttons, so if you do too, be on the look-out!
Last Sunday was a Sake Sunday Supper. I roasted cut up chicken thighs with a whole bulb of garlic.
Roasted garlic is really mellow compared to raw or even sautéed garlic. One can just cut off the pointy top, drizzle with olive oil, salt and pepper, and roast with meat or root vegetables (or all by themselves which I'm currently doing for today's supper). I'd say roast for about an hour, and I flip them over halfway through the process. The roasted cloves can be squeezed out and mashed (delish on toast) or fished out one by one and eaten whole.
Other dishes here are rice, shredded cabbage, both savoy and purple, tossed in a light mixture of soy sauce and olive oil, and a fruit bowl of pomegranate, plum slices, and a half of a fig.
 |
| Roasted garlic and chicken |
I'm starting a new tradition called Sunday Supper. New to us, that is.
Actually we have been sort of doing this off and on with our sometimes Sake Sunday, but I want to make more formal proclamation and a button too. I like making buttons, so if you do too, be on the look-out!
 |
| Super Sake Sunday Supper |
Last Sunday was a Sake Sunday Supper. I roasted cut up chicken thighs with a whole bulb of garlic.
Roasted garlic is really mellow compared to raw or even sautéed garlic. One can just cut off the pointy top, drizzle with olive oil, salt and pepper, and roast with meat or root vegetables (or all by themselves which I'm currently doing for today's supper). I'd say roast for about an hour, and I flip them over halfway through the process. The roasted cloves can be squeezed out and mashed (delish on toast) or fished out one by one and eaten whole.
Other dishes here are rice, shredded cabbage, both savoy and purple, tossed in a light mixture of soy sauce and olive oil, and a fruit bowl of pomegranate, plum slices, and a half of a fig.
Sunday, October 10, 2010
Windrose Market
We went to our favorite market yesterday to get fresh organic fruits and veggies. It was the first time I've been there since Windrose Market has open for business. In the picture above, the foreground is Windrose and the background, that is light and purplish is Nature's Touch, an organic food market and nursery.
I've always wanted to visit the actual farm when it was just over the river and through the woods from where we used to live, but never did. So I'm glad they decided it was time to come to town.
They took over a corner of Nature's Touch Market,
and sell some unusual varieties of heirloom apples and potatoes.
And baby greens.
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