Tuesday, May 24, 2011
Friday, May 20, 2011
Rambling: Garden Space
I've rarely had a lot of space for vegetable gardening. When I was very small, I remember trying to grow carrots in a flowerpot. When I was a bit older, a friend and I started a small garden in my back yard, but I remember each bed being perhaps the footprint of a laundry basket, and I think that there were only four beds. I don't recall whether we stayed interested long enough to see anything sprout; the friend seemed most interested in digging the watering trenches.
In adulthood, Himself and I had a twelve by twenty-five foot plot in a community garden, and while that was enjoyable, it was our only garden, and therefore I promptly filled the ends with roses and rosemary and a bay tree, all of which grew enthusiastically. This left us, after paths, with perhaps 150 square feet of space for annual vegetables. Fun, but not really enough room for a big block of corn, much less corn plus pumpkins plus tomatoes plus beans plus... well, you get the idea. Then we moved into The Best House Ever, but Himself has a great fondness for lawn, so the vegetable area is both smallish and limited in sunlight.
But this year, and likely next year, and not inconceivably for a few years after that, I'll have access to a fair-sized back yard's worth of garden space, more than I've ever dreamed of before. Enough that I worry that halfway through the summer we may need to declare failure and plant half of it with a cover crop and just mow. But I'm not spending much time worrying; I'm spending a lot more plotting what to plant. For the first time in my gardening history I can seriously consider pumpkins, and melons, and winter squash, and more than three tomato plants, and enough strawberries for more than a token taste now and then.
Since my access to this garden is for a limited time, I'm taking it as my opportunity to find my favorite varieties. When the time returns that I have room for only one pepper plant, or one tomato, or a dozen heads of lettuce, or I have to decide whether any melon or squash at all is worth the space, I'd like to know what my very favorites are.
And that means starting seeds--also something that I can do this year for the first time. We've added a tiny greenhouse, roughly the size of a double closet, and I'm already well on my way to filling all of the space available with plants in progress.
It's exciting. Assuming that it happens, there will be Pictures.
In adulthood, Himself and I had a twelve by twenty-five foot plot in a community garden, and while that was enjoyable, it was our only garden, and therefore I promptly filled the ends with roses and rosemary and a bay tree, all of which grew enthusiastically. This left us, after paths, with perhaps 150 square feet of space for annual vegetables. Fun, but not really enough room for a big block of corn, much less corn plus pumpkins plus tomatoes plus beans plus... well, you get the idea. Then we moved into The Best House Ever, but Himself has a great fondness for lawn, so the vegetable area is both smallish and limited in sunlight.
But this year, and likely next year, and not inconceivably for a few years after that, I'll have access to a fair-sized back yard's worth of garden space, more than I've ever dreamed of before. Enough that I worry that halfway through the summer we may need to declare failure and plant half of it with a cover crop and just mow. But I'm not spending much time worrying; I'm spending a lot more plotting what to plant. For the first time in my gardening history I can seriously consider pumpkins, and melons, and winter squash, and more than three tomato plants, and enough strawberries for more than a token taste now and then.
Since my access to this garden is for a limited time, I'm taking it as my opportunity to find my favorite varieties. When the time returns that I have room for only one pepper plant, or one tomato, or a dozen heads of lettuce, or I have to decide whether any melon or squash at all is worth the space, I'd like to know what my very favorites are.
And that means starting seeds--also something that I can do this year for the first time. We've added a tiny greenhouse, roughly the size of a double closet, and I'm already well on my way to filling all of the space available with plants in progress.
It's exciting. Assuming that it happens, there will be Pictures.
Thursday, May 19, 2011
Wallet-tote
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Wallet-tote !
Fold it up…
Zip it up…
Summer tote!
You can make them in many different shapes
This post is here
A Critter A Day
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Here they are; the critters....the first four in my "Critter a Day(unless otherwise overwhelmingly engaged in the care of little munchkins!)" project where I use up my lovely vintage fabric offcuts...It's been over a week since I first spoke of this project and I have four no actually almost five critters made. As soon as those babes are eyes closed I'm at my singer diving into the scrap basket sewing and stuffing like a crazy woman...don't wake just yet little babies...just a few more stiches to go...so much fun!!
I usually get a good hour or two...darn the washing and the dishes, they can wait i say, I have critters to make :D
Here they are; the critters....the first four in my "Critter a Day(unless otherwise overwhelmingly engaged in the care of little munchkins!)" project where I use up my lovely vintage fabric offcuts...It's been over a week since I first spoke of this project and I have four no actually almost five critters made. As soon as those babes are eyes closed I'm at my singer diving into the scrap basket sewing and stuffing like a crazy woman...don't wake just yet little babies...just a few more stiches to go...so much fun!!
I usually get a good hour or two...darn the washing and the dishes, they can wait i say, I have critters to make :D
Shijangs
type='html'>Here's a semi-random photo from the Oncheonjang shijang. I've been fascinated with the idea of the shijang since my arrival here; a very old street market tradition that still thrives alongside modern supermarket culture.
The shijang (street market) is a lively, human affair. Colourful, noisy, smelly, it fills all the senses with a riotous overload of experience. And bargaining, etc. an entirely human matter, is part and parcel of the experience. As a foreigner I've fallen on both sides of an imaginary fence. Some of the old ladies charge me much less for a basket of proffered goods, some of them charge me double the market value. When I first got here, it was a little confusing, to say the least.
I'm still no market veteran like the ajummas (elder aunts == middle-aged women) who rule the place. But at least I don't pay more than a reasonable price for veggies anymore. The shijang can be a bargain or a ripoff, depending on your research before heading into it.
I like it. Even if I sometimes pay a little more for things, I usually make out even in the end and have a fair bit of human experience into the bargain. A pretty good deal in my books.
The shijang (street market) is a lively, human affair. Colourful, noisy, smelly, it fills all the senses with a riotous overload of experience. And bargaining, etc. an entirely human matter, is part and parcel of the experience. As a foreigner I've fallen on both sides of an imaginary fence. Some of the old ladies charge me much less for a basket of proffered goods, some of them charge me double the market value. When I first got here, it was a little confusing, to say the least.
I'm still no market veteran like the ajummas (elder aunts == middle-aged women) who rule the place. But at least I don't pay more than a reasonable price for veggies anymore. The shijang can be a bargain or a ripoff, depending on your research before heading into it.
I like it. Even if I sometimes pay a little more for things, I usually make out even in the end and have a fair bit of human experience into the bargain. A pretty good deal in my books.
Vegetable Soup Formula
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Vegetable soups are quickly becoming my savior as I enter my first, cold New York winter. I used to bring salads to work in Los Angeles year-round and they proved sufficient for a quick meal at my desk. I tried that here in New York during the first few weeks of November and it turned out to be less than satisfying. So much so that when faced with the green leaves staring back at me from the office refrigerator, I quickly turned and walked out the door in search of something warm and a bit more comforting.
The main problem with my new lunchtime ritual is the detrimental effect it has had on the snugness of my wardrobe. Add that to the battle already underway with the culinary school bulge and it is a recipe for disaster. One more trip to Guy & Gallard for lobster bisque and no amount of Saturday morning boot camp in Central Park is going to bring me back.
Enter the humble vegetable soup. This is the perfect comfort food compromise. It is warm, thick and packed with the flavors of fall, but if you keep the ingredients to vegetables, stock and a few key flavorings, it is supremely healthy and nourishing.
This recipe, as with most, is just a guideline. Be sure to experiment with your favorite flavors. Keep this simple formula in mind and you will produce a successful soup every time:
1. Sauté diced onions in a bit of oil. After the onions soften add any garlic, ginger or other such flavorings (not herbs) and sauté a bit more. Season with salt and pepper.
2. For a roasted vegetable soup, dice the vegetables and roast at 375˚ until tender. Alternately, you can add the vegetables to the pot with the onions and sauté a bit to achieve some color. If roasting, add the vegetables to the pot with the softened onions after roasting.
3. Add enough vegetable stock to cover everything, toss in any herbs you want to use and simmer for at least 30 minutes. If you did not roast the vegetables, make sure they are tender before proceeding.
4. Remove the herbs and use an immersion blender or a standard blender to purée the soup.
5. Return the puréed soup to the pan and season to taste with salt and pepper.
There. You just made delicious and healthy vegetable soup. The only thing I must insist on is that you, if at all possible, make your own vegetable stock. It is so simple, yet it adds so much to the final product. Not to mention that it is a great way to use up vegetable scraps. For a refresher on vegetable stock, go here. If you are not quite ready to experiment on your own, here is the recipe for my latest concoction, carrot ginger pear soup.
Carrot Ginger Pear Soup
Makes about 2 quarts
1 small onion, diced
2 T vegetable oil
1 pound carrots
2 ripe pears
2 slices fresh ginger
1 1/2 quarts vegetable stock
Salt and pepper
Heat a medium pot over medium high heat. Add the oil and diced onion and sauté until soft. Add the ginger slices and continue to sauté. While the onions are sautéing, peel and roughly chop the carrots and pears. Add the carrots and pears to the pot and sauté until beginning to soften, five to 10 minutes. Season with salt and pepper. Add enough stock to cover the vegetables and simmer for 30 minutes until the carrots are tender.
To temper the spice of the ginger, remove the slices before pureeing. If you want more zip, leave the ginger in. Purée the mixture using an immersion or standard blender. Return the purée to the pot and season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable stock to thin it out. Serve or cool and divide into containers for storage.
Vegetable soups are quickly becoming my savior as I enter my first, cold New York winter. I used to bring salads to work in Los Angeles year-round and they proved sufficient for a quick meal at my desk. I tried that here in New York during the first few weeks of November and it turned out to be less than satisfying. So much so that when faced with the green leaves staring back at me from the office refrigerator, I quickly turned and walked out the door in search of something warm and a bit more comforting.
The main problem with my new lunchtime ritual is the detrimental effect it has had on the snugness of my wardrobe. Add that to the battle already underway with the culinary school bulge and it is a recipe for disaster. One more trip to Guy & Gallard for lobster bisque and no amount of Saturday morning boot camp in Central Park is going to bring me back.
Enter the humble vegetable soup. This is the perfect comfort food compromise. It is warm, thick and packed with the flavors of fall, but if you keep the ingredients to vegetables, stock and a few key flavorings, it is supremely healthy and nourishing.
This recipe, as with most, is just a guideline. Be sure to experiment with your favorite flavors. Keep this simple formula in mind and you will produce a successful soup every time:
1. Sauté diced onions in a bit of oil. After the onions soften add any garlic, ginger or other such flavorings (not herbs) and sauté a bit more. Season with salt and pepper.
2. For a roasted vegetable soup, dice the vegetables and roast at 375˚ until tender. Alternately, you can add the vegetables to the pot with the onions and sauté a bit to achieve some color. If roasting, add the vegetables to the pot with the softened onions after roasting.
3. Add enough vegetable stock to cover everything, toss in any herbs you want to use and simmer for at least 30 minutes. If you did not roast the vegetables, make sure they are tender before proceeding.
4. Remove the herbs and use an immersion blender or a standard blender to purée the soup.
5. Return the puréed soup to the pan and season to taste with salt and pepper.
There. You just made delicious and healthy vegetable soup. The only thing I must insist on is that you, if at all possible, make your own vegetable stock. It is so simple, yet it adds so much to the final product. Not to mention that it is a great way to use up vegetable scraps. For a refresher on vegetable stock, go here. If you are not quite ready to experiment on your own, here is the recipe for my latest concoction, carrot ginger pear soup.
Carrot Ginger Pear Soup
Makes about 2 quarts
1 small onion, diced
2 T vegetable oil
1 pound carrots
2 ripe pears
2 slices fresh ginger
1 1/2 quarts vegetable stock
Salt and pepper
Heat a medium pot over medium high heat. Add the oil and diced onion and sauté until soft. Add the ginger slices and continue to sauté. While the onions are sautéing, peel and roughly chop the carrots and pears. Add the carrots and pears to the pot and sauté until beginning to soften, five to 10 minutes. Season with salt and pepper. Add enough stock to cover the vegetables and simmer for 30 minutes until the carrots are tender.
To temper the spice of the ginger, remove the slices before pureeing. If you want more zip, leave the ginger in. Purée the mixture using an immersion or standard blender. Return the purée to the pot and season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable stock to thin it out. Serve or cool and divide into containers for storage.
Article Roundup: I Hate Winter Edition
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About a week ago my wife and I started talking about the potential storm that was due to pass over our area on the coming Tuesday and Wednesday. In other words, yesterday.
Despite an ever-wavering forecast that seemed to call for a little snow, rain, freezing rain, sleet, chubby rain, a lotta snow and – in some forecasts – nothing, we were both pretty convinced the Baltimore area wouldn't be lucky enough to get another free pass from Mother Nature.
So it came as little surprise that yesterday morning's slushy inch had turned into a thoroughly inconvenient three inches and that the evening's forecast was shaping up to be a doozy. With my better half stranded at work, the sitter unable to get here and a three-year-old who decided that hanging on the arm of Daddy's chair was the best place to be... all day... what should have been a busy work day turned into a day of reading articles and posting snarky links on our Twitter feed and Facebook page.
In case you missed them (and, shame on you if you did), here's a roundup:
About a week ago my wife and I started talking about the potential storm that was due to pass over our area on the coming Tuesday and Wednesday. In other words, yesterday.Despite an ever-wavering forecast that seemed to call for a little snow, rain, freezing rain, sleet, chubby rain, a lotta snow and – in some forecasts – nothing, we were both pretty convinced the Baltimore area wouldn't be lucky enough to get another free pass from Mother Nature.
So it came as little surprise that yesterday morning's slushy inch had turned into a thoroughly inconvenient three inches and that the evening's forecast was shaping up to be a doozy. With my better half stranded at work, the sitter unable to get here and a three-year-old who decided that hanging on the arm of Daddy's chair was the best place to be... all day... what should have been a busy work day turned into a day of reading articles and posting snarky links on our Twitter feed and Facebook page.
In case you missed them (and, shame on you if you did), here's a roundup:
- Next time you're in the mood for seven hamburgers from the Golden Arches just go for the Cheesecake Factory's Grilled Shrimp and Bacon Club instead. Ladies and gentlemen, we bring you The Worst Sandwiches in America.
- Everybody thinks "cheesesteak" when anyone mentions Philadelphia's culinary contributions, but any good DelVal resident knows that the really best sandwich in the City of Brotherly Lunch is the roast pork. Reliable sources tell me DiNic's in Reading Terminal Market is the way to go and Serious Eats' A Sandwich a Day seems to back up that claim.
- Every fast food joint has some kind of "dollar" or "value" menu featuring cheap eats. What I didn't realize was that so many people had strong opinions about what were the best things on those menus.
- If the term "food porn" gets tossed around long enough somebody is going to make, well, a food porn. This flick has been the subject of some controversy after the owner of the food truck used as a set claimed ignorance that a porn was being shot in his kitchen and food prep area. Needless to say the controversy has only brought more attention to the flick and you can get in on the fun with an essay contest.
- Slow food movement? Childhood obesity in the news? Bad weather? Apparently none of these things can slow down McDonald's, which posted 5% worldwide growth in the fourth quarter.
- I'm all for Wal-Mart introducing healthier foods, selling fresh produce, etc. But when I go to Wal-Mart and shop, that's not what I see in people's grocery carts. I see crap and I fear this quote can be applied to the vast majority of Wal-Mart grocery shoppers: "Honestly, I don't know what a trans fat is, but everybody says that's why I'm so fat... Why do they sell it to me if it's bad for me? Aren't foods supposed to be checked or something?"
- The recent controversy over the ingredients in Taco Bell food has stirred up an interesting debate. Namely, what are we expecting from food that costs 89 cents? ABC News poses the question, "Do We Ask Too Much from Fast Food?" ... and gets some interesting answers.
- We all know about the "secret" lingo used to order the variety of offerings at In-N-Out. But did you know you can walk into some McDonald's outlets and order a McGangbang or Sex in a Sandwich? The Guelph Mercury looks at how social media is helping create extreme menu item crazes.
- What's worse than being attacked by a gang of adolescents? When the little bastards pour your bottle of vodka over your head.
- A thief at a Philadelphia-area Whole Foods must have thought the gentle hippies who work there wouldn't notice him pocketing $200 worth of meat. Doesn't he know they probably all ran cross country in high school?
Tuesday, May 17, 2011
Kindergarten Flowers
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First, we drew our design directly with a brush and black paint. The next class, we moved between colorful tempera paint stations.
Spring
I am desperately trying to scare away the snow in north east Pennsylvania!
No luck!
Kindergarten created simple flower images as an intro to painting class this past week.
We began with a large, simple design for a reason! Their little puppy-paws have trouble painting small spaces and their frustration gets the best of them.
Concentra Award-Winning Video Journalism
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At the DNA 2008 conference the winner of the Concentra 10,000-Euro prize for solo video journalism was announced tonight. The winner was Idar Eduin Krogstad, from NRK Østafjells (Norway). His winning piece, entitled "Night Watch", is a look at the lives of nurses at a nursing home and can be seen on the Concentra site.
Krogstad holds his statue of Tin Tin the Belgian comic hero as he accepts the award:
At the DNA 2008 conference the winner of the Concentra 10,000-Euro prize for solo video journalism was announced tonight. The winner was Idar Eduin Krogstad, from NRK Østafjells (Norway). His winning piece, entitled "Night Watch", is a look at the lives of nurses at a nursing home and can be seen on the Concentra site.
Krogstad holds his statue of Tin Tin the Belgian comic hero as he accepts the award:
The US Elections as a World of Warcraft campaign
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McCain: [talking to his Campaign advisers] OK guys, this Obama character has given us a lot of trouble in the past, so here’s what we’ll do:
I’m hoping for some Divine Intervention, because if we can’t bring these guys in quick we'll be in trouble. Uhh, I think this is a pretty good plan, we should be able to pull it off this time. Uhh, what do you think Weaver? Can you give me a number crunch real quick?
Palin: Alright, chums, let's do this... SAAAARRRRRRRRRAAHHHH PAAALLLLLLLLLLLIIIINNN! [runs into room full of press]
-Short pause-
Schmidt: ... Oh my God she just ran in.
McCain: Oh jeez, who knows what she’s going to say. Stick to the plan guys. Stick to the plan!
Palin: I can see Russia from my house!
McCain: What the—what the hell?
Palin: Bail out? Health care reform! Tax payers... Job creation!
Salter: Shut up – backfire has been cast; you’re just hurting yourself!
Palin: We got em, we got em! I got it, I got it. I'm going to be VP - I own this place!
Schmidt: Shut her up! Someone!
McCain: Goddamnit Sarah! Goddamn it...
[Various others]: Yeah, Sarah you moron, Sarah!
McCain: Listen, this is ridiculous.
Salter: You dumbass.
McCain: I'm down, McCain down. I’m down 5 points Goddamnit. Why do you do this shit, Sarah?
Palin [crying]: It's not my fault!
McCain: Oh for - Great job! Sarah, you are just stupid as hell.
Palin: At least I have a new $150 000 wardrobe.
McCain: [talking to his Campaign advisers] OK guys, this Obama character has given us a lot of trouble in the past, so here’s what we’ll do:I'll run in, and use Intimidating Shout, to kinda get everyone’s attention. Then I’ll try a couple of Mocking Blows and a Demoralizing Shout. That should do it.
I’m hoping for some Divine Intervention, because if we can’t bring these guys in quick we'll be in trouble. Uhh, I think this is a pretty good plan, we should be able to pull it off this time. Uhh, what do you think Weaver? Can you give me a number crunch real quick?
Weaver: Yeah gimme a sec... I'm coming up with sixty-two point six six uh, repeating of course, percentage, of winning.
McCain: Well, that’s great. Uhh, alright, you think we're ready guys? [interrupted]
Palin: Alright, chums, let's do this... SAAAARRRRRRRRRAAHHHH PAAALLLLLLLLLLLIIIINNN! [runs into room full of press]
-Short pause-
Schmidt: ... Oh my God she just ran in.
McCain: Oh jeez, who knows what she’s going to say. Stick to the plan guys. Stick to the plan!
Palin: I can see Russia from my house!
McCain: What the—what the hell?
Palin: Bail out? Health care reform! Tax payers... Job creation!
Salter: Shut up – backfire has been cast; you’re just hurting yourself!
Palin: We got em, we got em! I got it, I got it. I'm going to be VP - I own this place!
Schmidt: Shut her up! Someone!
McCain: Goddamnit Sarah! Goddamn it...
[Various others]: Yeah, Sarah you moron, Sarah!
McCain: Listen, this is ridiculous.
Salter: You dumbass.
McCain: I'm down, McCain down. I’m down 5 points Goddamnit. Why do you do this shit, Sarah?
Palin [crying]: It's not my fault!
McCain: Oh for - Great job! Sarah, you are just stupid as hell.
Palin: At least I have a new $150 000 wardrobe.
Class in Great Britain circa 1814
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Loretta reports:
Some nutty commentary during the recent royal wedding made it clear that the British class structure confuses most Yanks. While the U.S. has socioeconomic classes and the associated prejudices, it's a different species.
Here’s the British social structure as Patrick Colquhoun analyzed it in 1814. The figures at the end of each class indicate (1) total heads of families, and (2) total everyone else in the category. Does anything here make you say, "Hmmmm"?
~~~
576 — 2,880
Non-commissioned Officers in the Army, Navy, and Marines, Soldiers, Seamen, and Marines, including Pensioners of the Army, Navy, &c. and their families..... 120,000 — 862,000
—Patrick Colquhoun, A treatise on the wealth, power, and resources of the British empire, 1814.
Upper left: Thomas Lawrence, The Prince Regent, 1816.
Lower right: Thomas Rowlandson, Seaman.
Some nutty commentary during the recent royal wedding made it clear that the British class structure confuses most Yanks. While the U.S. has socioeconomic classes and the associated prejudices, it's a different species.
Here’s the British social structure as Patrick Colquhoun analyzed it in 1814. The figures at the end of each class indicate (1) total heads of families, and (2) total everyone else in the category. Does anything here make you say, "Hmmmm"?
~~~
HIGHEST ORDERS.
1ST. The Royal Family, the Lords Spiritual and Temporal the Great Officers of State, and all above the degree of a Baronet, with their families..... 576 — 2,880
SECOND CLASS.
2nd. Baronets, Knights, Country Gentlemen, and others having large incomes, with their families.....48,861— 234,305THIRD CLASS.
3rd. Dignified Clergy, Persons holding considerable employments in the state, elevated situations in the Law, eminent Practitioners in Physic, considerable Merchants, Manufacturer upon a large scale, and Bankers of the first order, with their families.....12,200 — 61,000FOURTH CLASS.
4th. Persons holding inferior situations in Church and State, respectable Clergymen of different persuasions, Practitioners in Law and Physic, Teachers of Youth of the superior order, respectable Freeholders, Ship Owners, Merchants and Manufacturers of the second class, Warehousemen and respectable Shopkeepers, Artists, respectable Builders, Mechanics, and Persons living on moderate incomes, with their families.....233,650 — 1,168,250FIFTH CLASS.
5th. Lesser Freeholders. Shopkeepers of the second order, Innkeepers, Publican’s, and Persons engaged in miscellaneous occupations or living on moderate incomes, with their families..... 564,799 — 2,798,475SIXTH CLASS.
6th. Working Mechanics, Artisans, Handicrafts, Agricultural Labourers, and others who subsist by labour in various employments, with their families..... 2,126,095 — 8,792,800SEVENTH, OR LOWEST CLASS.
7th. Paupers and their families, Vagrants, Gipsies, Rogues, Vagabonds, and idle and disorderly persons, supported by criminal delinquency.....387,100 — 1,826,170
THE ARMY AND NAVY.
Officers of the Army, Navy, and Marines, including all Officers on half-pay and superannuated, with their families..... 10,500 — 69,000Non-commissioned Officers in the Army, Navy, and Marines, Soldiers, Seamen, and Marines, including Pensioners of the Army, Navy, &c. and their families..... 120,000 — 862,000
—Patrick Colquhoun, A treatise on the wealth, power, and resources of the British empire, 1814.
Upper left: Thomas Lawrence, The Prince Regent, 1816.
Lower right: Thomas Rowlandson, Seaman.
Frøplanter.
type='html'>I dag har det vært kjølig med en del vind, så det er blitt gjort lite arbeid i hagen. Men det har vært en fin dag å prikle på, ettersom det kan gjøres inne. Nå har ikke jeg sådd mange stauder i år, og av de få er det heller ikke mange frø som har spirt, men det var på tide å prikle de største spirene.
Ekte lavendel, som skal ha hvite blomster; seks spirer. De var robuste og lette å prikle.
Today came with chilly and windy weather, so I did not do much work around the garden. But it was a good day for repotting seedlings, which can be done indoors. I only sowed a few perennial varieties this year, of which only some have germinated, but it was about time to repot the largest seedlings into single pots.
This is lavender with white flowers; six seedlings. They were strong and easy to repot.
Og så var det dette sammensuriet da. Løvehale (Leonurus cardiaca). En hel drøss spirer, tett vevd sammen. Glad jeg ikke ventet lenger med å ta for meg denne potten.
And it was also time to deal with this pot. Motherwort (Leonurus cardiaca). Lots of seedlings, weaved closely toghether.
Jeg priklet med hård hånd. Tidligere har jeg pottet om hver eneste ørlille spire, men det gikk ikke her. Jeg plukket ut de med kraftigst blader. Da 45 spirer var pottet om var jordposen tom, og jeg tror 45 småplanter er greit.
I picked out the largest seedling and planted them in single pots. After having repotted 45 seedling I run out of soil, but I think that's a good amount of seedlings.
Ellers har nå alle fem sådde frø av agurken 'Euphya' spirt. Så raskt, det er kjempebra :) Men enda ingen spiring hos de andre agurk-frøene.
Ekte lavendel, som skal ha hvite blomster; seks spirer. De var robuste og lette å prikle.
Today came with chilly and windy weather, so I did not do much work around the garden. But it was a good day for repotting seedlings, which can be done indoors. I only sowed a few perennial varieties this year, of which only some have germinated, but it was about time to repot the largest seedlings into single pots.
This is lavender with white flowers; six seedlings. They were strong and easy to repot.
Og så var det dette sammensuriet da. Løvehale (Leonurus cardiaca). En hel drøss spirer, tett vevd sammen. Glad jeg ikke ventet lenger med å ta for meg denne potten.And it was also time to deal with this pot. Motherwort (Leonurus cardiaca). Lots of seedlings, weaved closely toghether.
Jeg priklet med hård hånd. Tidligere har jeg pottet om hver eneste ørlille spire, men det gikk ikke her. Jeg plukket ut de med kraftigst blader. Da 45 spirer var pottet om var jordposen tom, og jeg tror 45 småplanter er greit.I picked out the largest seedling and planted them in single pots. After having repotted 45 seedling I run out of soil, but I think that's a good amount of seedlings.
Ellers har nå alle fem sådde frø av agurken 'Euphya' spirt. Så raskt, det er kjempebra :) Men enda ingen spiring hos de andre agurk-frøene.All five cucumber 'Euphya' have sprouted now. Very fast, that is so nice :) But no sprouting yet of the seeds of the other cucumber variety.
Ha en fin helg med masse sol :-)
Have a nice and sunny weekend :-)
Patalkot - the bottom of the Earth
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There were people standing near our vehicle to greet us. We then spoke to them and learnt many things about the place. We also supplemented ourselves with additional information about the wonderful place and now we share it. Here it goes..
The important aspect of the flora and fauna is its bio diversity and abundance of rare plant species, medicinal plants and herbs. The inhabitants are skilled at using the forest plants and herbs to make effective medicines for every known ailment. The Bhumkas who provide health care in the hamlets have inherited the divine knowledge from their ancestors. However, the modern world was completely unaware of the existence of Patalkot and the people of the valley had an isolated existence until recently. Now there are increasing threats of deforestation and exploitation of the people.
Photos: Dr.Deepak Acharya हिन्दी में यहाँ देखें
We were traveling in a hired vehicle from Raipur to Pachhmarhi via Chhindwara in Madhya Pradesh (India). After a drive of about 62 km's. on a plateu like terrain, we came across a sign board on the right side of the road reading "Patalkot". We were reminded of the people living in the bottom of the earth and indeed it was!. We alighted from the van and saw an extremely deep gorge surrounded by high mountain ranges. The place looked heavenly beautiful and scenic. In a way the formation resembled the great canyons of the Americas. But it was not barren. There was plenty of greenery. All of us climbed down carefully using the stairs provided but when we reached the bottom of the 3000 feet cliff, we were told that we need to walk for about 3 km's to reach the nearest human habitat. Since we were required to reach Pachhmarhi the same evening, we found our way up with a heavy heart.
There were people standing near our vehicle to greet us. We then spoke to them and learnt many things about the place. We also supplemented ourselves with additional information about the wonderful place and now we share it. Here it goes..Deep in the valley, in an area around 79 square km's, there are tribal hamlets in 12 villages situated approximately at a distance of 2 km's apart. The inhabitants are tribal of Bharia and Gond denominations. They are above 2000 in number and solely depend on the mother earth for their livelihood. The vegetation in the valley is more akin to the tropical forests. The Doodh river which flows inside the valley lends grace to the terrain.
The important aspect of the flora and fauna is its bio diversity and abundance of rare plant species, medicinal plants and herbs. The inhabitants are skilled at using the forest plants and herbs to make effective medicines for every known ailment. The Bhumkas who provide health care in the hamlets have inherited the divine knowledge from their ancestors. However, the modern world was completely unaware of the existence of Patalkot and the people of the valley had an isolated existence until recently. Now there are increasing threats of deforestation and exploitation of the people.
The State Government has formed a Patalkot Development Agency which has been entrusted with the responsibility of welfare of the tribals. A middle school, primary health centre and veterinary services have now been made available. Self Help Groups have also been formed for the effective use of forest produce. Pure vegetarian Honey which comes out of Patalkot is really something to relish.
Incidentally, we may add here that one Dr. Deepak Acharya, a research scholar, who hails from that area, has been engaging himself in understanding, protecting and preserving the unique bio-diversity and the traditional knowledge of medication of the adivasis (Ethnobotany). Clicking the highlighted words will lead you to the respective sites.
Reports suggest that out of greed, a cartel of traders is active in the area and are engaging themselves in smuggling out the rare herbs and medicinal plants which are even being exported abroad. Their activities, unless checked, may lead to further deforestation and loss of the unique bio-diversity found in the valley.
Here is a video of Patalkot. Please do listen to the drum beats at the end.Incidentally, we may add here that one Dr. Deepak Acharya, a research scholar, who hails from that area, has been engaging himself in understanding, protecting and preserving the unique bio-diversity and the traditional knowledge of medication of the adivasis (Ethnobotany). Clicking the highlighted words will lead you to the respective sites.
Reports suggest that out of greed, a cartel of traders is active in the area and are engaging themselves in smuggling out the rare herbs and medicinal plants which are even being exported abroad. Their activities, unless checked, may lead to further deforestation and loss of the unique bio-diversity found in the valley.
Photos: Dr.Deepak Acharya हिन्दी में यहाँ देखें
Monday, May 16, 2011
seasonal sides
type='html'>The following are two of my favourite simple but flavourful ways to use up fresh summer produce.
The lemony loubieh with toasted walnuts and sa'amak is one of a huge number of traditional Lebanese flat bean dishes that my paternal grandmother used to make in massive quantities when the loubieh vines were literally bent over double with the weight of the beans, and it would be eaten as part of meze or, if you're me, straight from the serving bowl, and it's normally eaten with one's hands, pinched up in fresh pita bread or marcook. This is my kind of comfort food. My tittoo would cook up well over 3 or 4 kilos of loubieh at a time -- I've scaled it down a bit here.
The maple-mashed kohlbrabi with cauliflower and carrots is something I came up with years ago to try and convert a kohlrabi skeptic who used to look at me cross-eyed for munching on it raw. It worked. If you can, get the purple-skinned kohlrabi - I find the taste nicer, but the green is excellent as well.
** In the fall, I normally sub fresh pumpkin for the carrots, but I have a sick obsession with pumpkins. Sweet potatoes work well too.
The lemony loubieh with toasted walnuts and sa'amak is one of a huge number of traditional Lebanese flat bean dishes that my paternal grandmother used to make in massive quantities when the loubieh vines were literally bent over double with the weight of the beans, and it would be eaten as part of meze or, if you're me, straight from the serving bowl, and it's normally eaten with one's hands, pinched up in fresh pita bread or marcook. This is my kind of comfort food. My tittoo would cook up well over 3 or 4 kilos of loubieh at a time -- I've scaled it down a bit here.
The maple-mashed kohlbrabi with cauliflower and carrots is something I came up with years ago to try and convert a kohlrabi skeptic who used to look at me cross-eyed for munching on it raw. It worked. If you can, get the purple-skinned kohlrabi - I find the taste nicer, but the green is excellent as well.
lemony loubieh with toasted walnuts and sa’amak
what you need …
1 lb. fresh loubieh, topped
1 large clove garlic, roughly chopped
1/4 tsp. salt
1/2 a large lemon, juiced
2 tsp. extra virgin olive oil
1 tsp. dried sa’amak (aka sumac)
1/4 c. dry roasted walnuts, chopped (or toasted pine nuts)
what you do …
Combine garlic and salt and mash really well with a mortar and pestle (little trick here – the salt helps the garlic get all creamy when mashed).
In a jar with a tight-fitting lid, combine creamed garlic, lemon juice, olive oil, and sa’amak and shake it up. Set aside to let the flavours get all friendly-like while you cook your loubieh.
Get a medium-sized pot of lightly salted water boiling, and have ready a bowl of ice water. Lay a clean tea towel on your counter and have another one handy.
Once the water’s boiling, drop in the loubieh, cover, and let cook 3-5 minutes. Keep an eye on it after 3 minutes – you want the loubieh cooked a little bit but still green and with a good bite to it.
Once cooked, immediately drain loubieh and dunk it in the ice water bath to stop it cooking. Once thoroughly cooled, drain and lay on tea towel and blot with the second towel to dry.
Dump loubieh into a non-reactive bowl, shake up the dressing again, and pour over top. Let sit out for at least 10 minutes, tossing occasionally.
Right before serving, throw in the walnuts and give it a good final toss.
maple-mashed kohlrabi with cauliflower and carrots
what you need …
2 medium-small purple kohlrabi (about the size of a small grapefruit), peeled and chopped *
2 large carrots, scrubbed and chopped **
1 small head cauliflower, florets and stalk, chopped
3 Tbsp. pure maple syrup
3/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
pinch ground cloves
a couple Tbsp. unsweetened, plain almond milk
1 Tbsp. flax oil (or olive oil, or non-hydrogenated margarine if not a fan of flax and / or not fussed about getting your omegas)
what you do …
Steam vegetables until very tender. Transfer to a food processor and add salt, spices, maple syrup, and almond milk. Blend until puréed, stopping a couple times to scrape down the sides of the processor bowl, and add more almond milk as needed to keep it all moving.
Once it’s all creamy, and with the blades still running, drizzle in the flax oil and continue blending until it’s all incorporated.
* If you don’t like / can’t find kohlrabi, turnips or parsnips are good substitutions.
** In the fall, I normally sub fresh pumpkin for the carrots, but I have a sick obsession with pumpkins. Sweet potatoes work well too.
riffin' on gumbo
type='html'>
does anyone else ever feel like okra's almost too pretty to eat?
When it comes to gumbo, I guess I've never been much of a purist. I'll just toss a bunch of stuff into a pot, throw some Cajun-style spices at it, and call it a day. From what I can tell, and with my admittedly limited knowledge of Cajun and Creole cuisines [I enjoy this gentleman's explanation of the differences - being a part-French-Canadian-girl who now lives in the Maritimes, and a bit of a Marxist-romantic when it comes to culinary cultural histories, I find myself drawn to the Cajun lore of the underdog], a traditional gumbo has 4 basic pillars upon which are built a myriad of variations. I've been able to identify these pillars as:
1. roux (flour browned in fat)
2. large quantity & variety of flesh (be it mammalian, fowl, fish, sea-/swamp-food)
3. okra (gumbo, lady's fingers)
4. the Cajun / Creole Vegetable Holy Trinity (onion, celery, green bell pepper)
So with this in mind, I'm fully prepared to admit that this dish -- it ain't gumbo. Since I avoid wheat as much as possible (although I've found that dry-roasting chickpea flour can nicely mimic the toasty flavour of a good roux) and rarely, rarely, consume cooked fats (no, I'm not fat-phobic, I just prefer to get my fats in their purest state as much as possible, as with all my nutrients) ... I don't roux. The animal flesh thing kind of answers itself, what with being a mock-meat hating vegan. But okra / gumbo (growing up I knew it as baamieh) I love, and if I've ever been accused of worshiping anything it's vegetables, so ... If two outta three ain't bad (damn straight), then maybe two outta four ain't terrible?
Except that the results are so terribly, terribly tasty ...
(this ain't real) gumbo
what you need ...
1 large onion, diced
5 large cloves garlic, minced
1 medium jalape ño pepper, seeded and minced
1 medium hot banana pepper, seeded and minced
2 large ribs celery, chopped
1 large green bell pepper, chopped
1 large orange or yellow bell pepper, chopped
2 1/2 c. fresh young okra, sliced 1/2" thick
4 c. (heaping) zucchini, sliced 1/2 " thick
5 medium tomatoes, peeled, cored, and roughly chopped
3 Tbsp. (generous) tomato paste
1 1/2 - 2 c. home-made, salt-free veggie stock (or good quality commercial)
1 large bay leaf
1 tsp. salt
1 1/2 Tbsp. salt-free Cajun spice mix (recipe below)
1/2 tsp. dulse flakes * (optional, see note below)
3/4 tsp. liquid smoke
1 tsp. gumbo filé
what you do ...
In a large pot over medium-high heat, steam-fry onion, garlic, banana pepper, jalape ño, and celery until onion is translucent and fragrant. Add bell peppers, okra, zucchini, and a couple Tbsp. of veggie stock and continue cooking about 3 minutes (you want the veggies to cook a bit but maintain most of their texture).
Add tomatoes, tomato paste, remaining veggie stock, Cajun spice, bay leaf, dulse flakes, and salt. Mix well, bring to a boil, then lower heat, and let simmer partially covered for about 15 minutes, stirring occasionally. Keep an eye on the veggies -- you want them cooked but not mushy.
Once the 15 minutes are up, add liquid smoke and gumbo filé and stir through.
Serve over rice (I like a mixture of brown basmati and wild) or with a hearty bread for sopping up the juices.
* The dulse flakes add a salty hint of the sea to the gumbo, without adding seafood or extra sodium. Being a person with a salt tooth, and as the only non-vegan thing I ever miss is fish/seafood, I throw dulse at pretty much anything it could possible complement. Feel free to omit if you don't have / like dulse.
For the salt-free Cajun spice mix, I can't honestly remember the genesis of the original. All I know is that over the years my scrawled copy has been amended and messed with and scribbled on to the point where it's finger-printed and love-worn and dirty and suits me perfectly. And doesn't much resemble what it started as. So this is my version -- I make no claims of authenticity, though it does contain all the basics.
salt-free Cajun spice mix
what you need ...
1/2 c. + 2 Tbsp. Spanish paprika (smoked, if possible)
1/4 c. dried, rubbed oregano
1/4 c. dried thyme
3 Tbsp. garlic powder
3 Tbsp. onion powder
3 Tbsp. crushed red pepper flakes
3 Tbsp. ground white pepper
2 Tbsp. roasted garlic powder *
2 Tbsp. ground black pepper
2 Tbsp. celery seeds
2 Tbsp. ground, roasted cumin seeds
1 Tbsp. ground chipotle chilis
1 Tbsp. ground cayenne
what you do ...
Combine all ingredients in a bowl and mix well to combine. Store in a tightly sealed glass jar and mix it up well before use - it will settle and may cake up a bit over time. Keep it in the freezer if you plan to use it only occasionally to ensure optimum freshness.
* if you don't have roasted garlic powder just use an extra Tbsp. of regular garlic powder -- the roasted stuff is of course sweeter without sacrificing any of the garlicy-awesomeness.
does anyone else ever feel like okra's almost too pretty to eat?When it comes to gumbo, I guess I've never been much of a purist. I'll just toss a bunch of stuff into a pot, throw some Cajun-style spices at it, and call it a day. From what I can tell, and with my admittedly limited knowledge of Cajun and Creole cuisines [I enjoy this gentleman's explanation of the differences - being a part-French-Canadian-girl who now lives in the Maritimes, and a bit of a Marxist-romantic when it comes to culinary cultural histories, I find myself drawn to the Cajun lore of the underdog], a traditional gumbo has 4 basic pillars upon which are built a myriad of variations. I've been able to identify these pillars as:
1. roux (flour browned in fat)
2. large quantity & variety of flesh (be it mammalian, fowl, fish, sea-/swamp-food)
3. okra (gumbo, lady's fingers)
4. the Cajun / Creole Vegetable Holy Trinity (onion, celery, green bell pepper)
So with this in mind, I'm fully prepared to admit that this dish -- it ain't gumbo. Since I avoid wheat as much as possible (although I've found that dry-roasting chickpea flour can nicely mimic the toasty flavour of a good roux) and rarely, rarely, consume cooked fats (no, I'm not fat-phobic, I just prefer to get my fats in their purest state as much as possible, as with all my nutrients) ... I don't roux. The animal flesh thing kind of answers itself, what with being a mock-meat hating vegan. But okra / gumbo (growing up I knew it as baamieh) I love, and if I've ever been accused of worshiping anything it's vegetables, so ... If two outta three ain't bad (damn straight), then maybe two outta four ain't terrible?
Except that the results are so terribly, terribly tasty ...
(this ain't real) gumbo
what you need ...
1 large onion, diced
5 large cloves garlic, minced
1 medium jalape ño pepper, seeded and minced
1 medium hot banana pepper, seeded and minced
2 large ribs celery, chopped
1 large green bell pepper, chopped
1 large orange or yellow bell pepper, chopped
2 1/2 c. fresh young okra, sliced 1/2" thick
4 c. (heaping) zucchini, sliced 1/2 " thick
5 medium tomatoes, peeled, cored, and roughly chopped
3 Tbsp. (generous) tomato paste
1 1/2 - 2 c. home-made, salt-free veggie stock (or good quality commercial)
1 large bay leaf
1 tsp. salt
1 1/2 Tbsp. salt-free Cajun spice mix (recipe below)
1/2 tsp. dulse flakes * (optional, see note below)
3/4 tsp. liquid smoke
1 tsp. gumbo filé
what you do ...
In a large pot over medium-high heat, steam-fry onion, garlic, banana pepper, jalape ño, and celery until onion is translucent and fragrant. Add bell peppers, okra, zucchini, and a couple Tbsp. of veggie stock and continue cooking about 3 minutes (you want the veggies to cook a bit but maintain most of their texture).
Add tomatoes, tomato paste, remaining veggie stock, Cajun spice, bay leaf, dulse flakes, and salt. Mix well, bring to a boil, then lower heat, and let simmer partially covered for about 15 minutes, stirring occasionally. Keep an eye on the veggies -- you want them cooked but not mushy.
Once the 15 minutes are up, add liquid smoke and gumbo filé and stir through.
Serve over rice (I like a mixture of brown basmati and wild) or with a hearty bread for sopping up the juices.
* The dulse flakes add a salty hint of the sea to the gumbo, without adding seafood or extra sodium. Being a person with a salt tooth, and as the only non-vegan thing I ever miss is fish/seafood, I throw dulse at pretty much anything it could possible complement. Feel free to omit if you don't have / like dulse.
For the salt-free Cajun spice mix, I can't honestly remember the genesis of the original. All I know is that over the years my scrawled copy has been amended and messed with and scribbled on to the point where it's finger-printed and love-worn and dirty and suits me perfectly. And doesn't much resemble what it started as. So this is my version -- I make no claims of authenticity, though it does contain all the basics.
salt-free Cajun spice mixwhat you need ...
1/2 c. + 2 Tbsp. Spanish paprika (smoked, if possible)
1/4 c. dried, rubbed oregano
1/4 c. dried thyme
3 Tbsp. garlic powder
3 Tbsp. onion powder
3 Tbsp. crushed red pepper flakes
3 Tbsp. ground white pepper
2 Tbsp. roasted garlic powder *
2 Tbsp. ground black pepper
2 Tbsp. celery seeds
2 Tbsp. ground, roasted cumin seeds
1 Tbsp. ground chipotle chilis
1 Tbsp. ground cayenne
what you do ...
Combine all ingredients in a bowl and mix well to combine. Store in a tightly sealed glass jar and mix it up well before use - it will settle and may cake up a bit over time. Keep it in the freezer if you plan to use it only occasionally to ensure optimum freshness.
* if you don't have roasted garlic powder just use an extra Tbsp. of regular garlic powder -- the roasted stuff is of course sweeter without sacrificing any of the garlicy-awesomeness.
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