Promised recipes…

First the bread…
A bread maker, I’m not—but somehow I’ve managed to survive and put on 2 lbs. the first half of August with this really easy bread recipe:

Easy White Bread
(I use a food processor but this same recipe can also be made by hand)

1 package active dry yeast
2 t. sugar
1/3 c. warm water, 110-120 degrees
3 c. flour
3 T. butter
1 t. salt
2/3 c. ice water

Dissolve yeast and sugar in warm (110 to 120 degrees) water, about 5 minutes, until foamy.
In food processor, add 3 cups flour, the 3T. butter and 1 t. salt, process 20 seconds-- (same thing but longer if by hand)
Add yeast mixture and with motor running pour ice water through tube in steady stream.
Process until ball forms—then continue to process an additional 60 seconds.
Remove from food processor and knead for 2-3 minutes by hand.
Put in oiled bowl and cover, lightly with towel or plastic wrap.
Let rise until doubled—60 minutes or so.

Punch down and shape into loaf and put into greased bread pan-- cover lightly with plastic wrap and let rise again—about 60 minutes.

Bake in center of preheated 375 degree preheated about 30 minutes or until browned and starting to pull away from sides of pan. Remove from pan and let cool on rack.

Wait…

Wait one or two days before using the bread for bread salad. In the meantime, this bread tastes great toasted and makes a really good base for a tomato sandwich with homegrown or farmer's market tomatoes and a little mayonnaise.

Now the Bread Salad

1/3 cup red wine vinegar
2 shallots, minced
3 garlic cloves, minced
3/4 cup extra virgin olive oil
Juice of 1 lemon
3 tablespoons chiffonade fresh mint
Salt and pepper—to taste
4 cups day-old bread
6 ounces shredded or cubed mozzarella
3 c. cubed cucumber, salted and drained
4 c. fresh tomatoes, cubed
1/2 cup black oil-cured olives, sliced

1. Place vinegar, shallots, and garlic in a medium bowl and set bowl aside for 20 minutes. Stir in olive oil, lemon juice, and mint. Taste and season with salt and pepper.

2. In a large bowl, toss together the bread and mozzarella. Pour two-thirds of the dressing over, and toss again. Set the bowl aside for 30 minutes. Add the tomatoes, cucumbers, olives, and remaining dressing, and toss thoroughly. Serve immediately.

Serves 4 to 6.

The best bread salad ever…

I am about to reveal my inner most secrets. Take my homemade bread--add fresh mint, cucumbers and tomatoes--all organic and just picked or bought fresh from the farmer's market-- add a few more mystery ingredients and enjoy. I will share my recipes for my bread and my bread salad tomorrow.

Promise, gg

A Multi-Cultural Guest in the Garden

The hard to distinguish weedy growth in the picture below is actually lemon grass also known as lemongrass or Takrai—native to the Far East and an important ingredient in their cuisine. Who knew it could grow in the Chicago area?

Lemon Grass is primarily grown in India, Indonesia, and South East Asia—thus yesterday's hint, sari. As it has become more popular, it is now grown in tropical and subtropical climates in other parts of the world, as well. In warmer climates lemon grass is a perennial that can grow to over six feet tall and produce clusters of green flowers tinged with red. In cooler climates it will not over winter, nor will it grow as tall or produce flowers. However, it is easy to grow and tastes fine in my Zone 5 location. I especially enjoy lemon grass in hot and sour soup or paired with coconut milk in a variety of Thai recipes. If you do buy or grow it, remember it is much like a green onion—use the lower white part and only the very tender part of the green. gg.

Another Garden Mystery…

Hint: Sari

Identify the weed-like grassy growth located between the Swiss chard and the large acorn squash leaves.

Answer, tomorrow.

Nobody said this was going to be easy. gg

15 Days and counting…

I’m halfway through my green August. I still marvel at the fact that I can sustain my family on what I am growing in two little 10 x 12 foot plots in an area of marginal sun just outside my back door.

Pluses…

I’ve saved more than $500—easily over $35 a day—by not needing to buy gas or groceries.

I have become a more creative cook. Out of necessity, I must create a meal out of what is in the garden.

I’ve learned to bake bread—more or less.

I have gained sensitivity—not only to what previous generations had to do in order to survive—but also to today’s small farmers and their dependence on the fickleness of M. Nature.

I’m enjoying biking—and have noticed that biking up the hills is no longer a big deal.

Minuses

Only one…and actually it is a plus…about 2lbs. Instead of losing 5lbs.—my goal for the mid-point of August—I’ve gained 2lbs.

Answer: Okra

Fresh okra is not always easy to find in the north—so my solution was to grow it. Okra is sometimes referred to as gumbo--gumbo is the Swahili word for okra. It is a tall-growing—usually three or four feet in the north, to six or more feet in the south--warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus.

Okra pairs especially well with tomatoes. For a northerner it is often an acquired taste—kind of like scotch. For a southerner it's pretty much a birthright.

It is a powerhouse of valuable nutrients--nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol. The other half is insoluble fiber that keeps the intestinal tract healthy. Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half-cup of cooked okra.

So if you’ve never had okra—try it—you might even like it.

What is this?

Hint: It’s from my organic garden. It’s used in gumbo.
Answer, tomorrow.

A Daily Miracle…

I planted seeds for the fall harvest today and am looking forward to at least another month or more of good, cheap and healthy organic eats. It’s going to be hard going back to store-bought produce.

Things I’ve learned along the way…

If you think you don’t like Swiss chard it’s because you don’t grow your own. Swiss chard eaten within an hour or two after harvest tastes nothing like the chard you buy in the grocery store—same for:
Corn
Green beans
And broccoli
But especially Swiss chard.

A corn stalk only grows one ear of corn…but a broccoli plant can grow more than one head.

Cabbage, broccoli and cauliflower have heads, corn has ears, potatoes have eyes, lots of vegetables including onions have skin but I can’t think of any plant with a mouth or a nose.

The skin of a cucumber contains a large portion of its nutritional value so it should not be peeled—I’m not sure about the waxed cucumbers often found in stores. You may want to check the nutritional value of wax.

The skin of an acorn squash, picked early in the season, can be eaten right along with the squash. I’m not sure of the nutritional value of squash skin.

No beef...

Day 10...STILL GREEN.












Hay--just wanted to say thanks.

Don’t fence me in

There is no fence around my organic garden. That’s all right. I don’t have a problem sharing. But sharing doesn’t seem to be a concept for the wildlife that resides nearby. They know what they like and when it’s at peak flavor. I have numerous green tomatoes on my five tomato plants, but once they start to ripen, it becomes a race to see who gets there first. Invariably, if I wait for a tomato to turn red it seems there is always a big bite out of the other side—leaving me half a tomato. Hey, 50/50 split--maybe they do know how to share. After all, if I ever got there first I'd take the whole tomato. Let's hear it for the critters--I think they've been getting a bad rap.

Am I having fun, yet...

Continuing my theme from yesterday.
It isn’t easy being Green.
It takes a lot of work…
a lot of planning…
wash the cloth napkins and towels…
weed the garden…
check what’s growing…
bake bread…
do some creative menu planning with what’s available…
to be continued--tomorrow.

Kermit was right

It's not easy being green--but it's worth it. Last night's brocolli was the best--even a former President would have liked it.

Getting a rise

After another bread-making fiasco, I finally figured out I was killing my yeast by dissolving it in too hot water. My third try brought about these average results and a decent tasting loaf of bread. I hope to do better next time, but at least I was able to have toast for breakfast today.

Knead more dough

The good news: The garden is coming along better than I ever could have imagined—now there’s broccoli, green beans, tomatoes…even acorn squash along with all the other veggies that had been sustaining us earlier in the week.
The not so good news: I’m missing bread big time. It’s a beautiful day—what I’d really like to do—golf…a bike ride along the lakefront…hang at the pool…lunch at an outdoor café…Lollapalooza…view the Tall Ships at Navy Pier. What I really need to do—learn how to make bread—quick--survival is at stake.

The Cheese Stands Alone

Dinner last night was cucumber soup and the other half of my unleavened dough from Tuesday’s “disaster averted.” This made the base for a grilled pizza with herbs from the garden. Breakfast this morning was blueberry pancakes with homemade rhubarb jelly from one of my two rhubarb plants.

Surprisingly I haven’t missed meat and I haven’t missed the car. My trusty bike has gotten more of a workout the last four days than it has in the last four years. However, in order to survive this back to earth August, I have decreed a new rule: Cheese is allowed—but only if purchased from a farmer’s market. Other farmer’s market purchases may be allowed, with discretion, for health sake.

Thyme on my hands…

Yesterday, I had my first ripe cherry tomato from my garden, red and juicy, unlike any from the grocery store or even the farmers’ market. I hungrily devoured it within seconds after picking. I patiently watch as the larger heirloom tomatoes become a little pinker everyday. I wonder if I should let the pinkest ones ripen more on the vine or if I should pick them now to ripen inside before a hungry raccoon discovers them.

We had a steady rain last night that should be good for the garden. Now I’m waiting for the rain to stop so I can check out today’s menu.

How hard can this be?

ANSWER to the question in the post below:
It's not a loaf of bread.
After carefully sifting, measuring, stirring then kneading the ingredients for a loaf of basic white bread, I put the rubbery mass into an oiled bowl, covered it, and waited for the magic to unfold--one hour, two hours, three hours…nothing. All that work and it was flatter than when I started. As I was ready to throw in the dough along with the towel, I thought—flat bread—add a little olive oil, fresh herbs and cook at 425-degrees for ten minutes—disaster averted. How hard can this be?

Disaster Averted

What’s wrong with this picture?
Stay tuned...

Destination Day...a new beginning

Today is the first day of the rest of August. The sun is shinning…the bread is rising on the screen porch…the tea is brewing in big glass jars by the garden…the bicycle tires are filled with air…and I am pumped.

I take my 15-second stroll to the produce aisle of my yard to check out what’s for lunch. Since the temperature is pushing 100 degrees—mixed greens and a glass of ice tea seems in order. An abundance of zucchini will most likely play a starring role for dinner. I’m thinking about sautéing it in olive oil and adding it to whole-wheat pasta with fresh rosemary and garlic--a salad or fresh spinach for a side is a no-brainer. If I have the time blueberry scones would make a tasty dessert.