Tommy's Marigolds

Tommy's marigold garden in late October

I stopped to see my cousin Tommy the other day and was astounded by his border of marigolds. The colors of this mix were flaming!!! It's late October here in western PA and we have yet to have a killing frost.
Now most of you probably have no real attraction to marigolds. They are very common place in the garden and have a rather obnoxious fragrance. Marigolds are said to repel certain garden pests - both bugs and animals. I have not made the effort to border my garden in marigolds to protect them from anything. As I was leaving Tommy's, he offered me some seeds for next year's garden. If you know me well, you will know that I rarely turn down free seed, even marigold seed. Tommy ran to the basement to get them. He returned with one of those gallon sized plastic jugs, like you get pretzels or cheese balls in at Big Lots, full of marigold seeds!!! We guessed there were about 3 million seeds in there. Tom just picked all the dead blooms off during the season. He's still picking them. Can't wait to plant them in the spring. Thanks Tommy!!!

 

 



Early garden

Late July



 

 

The Long Road Home

It's been a while since I last published anything. So instead of filling in any gaps of time, I am going to pretend it was just last week since my last post.
Summer has ended, as usual, and we are mid way thru Autumn. "Fall" as we all like to call it, is a word used instead of Autumn. I googled that and found several perspectives on the use of the word. Long story short, either word is acceptable. The leaves are falling in Fall. Fall/Autumn also means the end of the gardening season here is western PA. Over the passed few days I have moved the tender plants inside, cut back the Zebra grass, and emptied the rain barrel. Freeze is eminent. Snow flurries are fore casted for tomorrow. Not enough to go sledding, as I had to explain to 5 year old Carter but it will start the snow season. It's about time for snow.
Fortunately, I have a small greenhouse that I can find solace in for the long winter months ahead. I cannot afford to heat it so I grow cold tolerant crops. These include spinach, carrots, beets, Swiss chard, arugula, and cilantro. I do cover the cilantro with a frost blanket. It was a great refuge last winter.
Next writing will be a recipe for my favorite Autumn soup.
See you.
Mary
p.s. I have to give photo credit to Claire Ann Reeger. This is Tiger Swallowtail Butterfly enjoying a zinnia.

Asparagus Season

Spring in western PA brings the coveted asparagus crop. Our patch is well over 20 years old and still producing beautiful, succulent spears of the perennial vegetable. We hand pick it. The spear will snap where tender meets tough. Just trim a smidge off the bottom of the spear and you are good to go. Many people do not appreciate asparagus. My guess is they have not had it prepared correctly. My new favorite way to fix it is roasting the spears with olive oil and sea salt. Set your oven to 400 degrees. Select the thicker spears and align on a parchment lined baking sheet. Drizzle a good olive oil over them and sprinkle with sea salt. Roast for about 10 minutes then roll the spears over and roast some more. I wait until they are slightly browned. You can decide how you like them best.
Asparagus season is spread over about 8 weeks. Usually starting in late April and going thru late May, depending on the weather. It pouts in cold weather but comes back quick with warmer night temperatures.

I cannot believe it has been half a year since my last post. I just don't know where the time went.

My resolution for 2012 is to post at least once a week. So far... I am 4 weeks behind. It's okay, January is not over.

Instead of looking back to catch up, let's just go bravely forward. Through a serious of undercooked and overcooked meals, I was able to purchase a new stove!!! It is a beauty. It has a split oven with one of them being a convection oven. There is a fifth burner in the middle of the stove top that came with a Lodge griddle. So for the last few days, I have been experimenting with all the buttons. I have been baking and cooking every gray day here in western PA. Molly is fussing that she is gaining weight. It's winter, we need the extra insulation.

My favorite drink - Winter or Summer - is iced green tea unsweetened. I would always order one at Starbuck's - one venti iced green tea unsweetened. However, lots of times, it came sweetened. People just have a hard time believing I really don't want or even like the extra sugar. Now that prices have increased everywhere, my favorite drink is over $2.00 per glass. I purchased an iced tea maker at Kmart for $22.49. I found an amazing green tea at Big Lots. Prince of Peace (I love the name) Premium Green Tea comes in box of 100 tea bags for $2.50. It makes a sharp, clean glass of green tea. My new favorite thing to do is to flavor the green tea with Bigelow brand Lemon Lift* tea bags, or Plantation Mint*. Stash brand tea is an excellent tea when you can find it here on the east coast. Stash is based in Portland, Oregon - it would be a great excuse to go to Portland again - just to get some Stash. Unfortunately, a trip to Portland is not in the travel budget this month - or this year for matter. I can just hear my husband now when I announce that I am headed to Portland to get more Stash. I was lucky to find a box of Stash Pomegranate Raspberry green tea at our TJMaxx. Always check the specialty food aisle when you stop in. I have found some fantastic treasures there.

Using the iced tea maker, follow the instructions for water, add 7 Prince of Peace green tea bags, 3 bags of flavored tea to the brew basket. Fill your pitcher with ice and press the start button. In about 5 minutes you have an icy pitcher of refreshing tea. Be sure to squeeze the tea bags into the pitcher and discard. Stir the pitcher well and pour over ice into a tall glass. Enjoy!!!

Swing into Summer

I am so far behind on my blogging. I have some great pictures to share but no time for the words to go with them.
We are busy harvesting and weeding all the glorious crops we planted in May. We sell at 4 Farmers Markets during the week. We are members of Penns Corners Farm Alliance - a co-op of farmers from western Pennsylvania that supply over 500 CSA members and fine restaurants in Pittsburgh and the surrounding area.
http://www.pennscorner.com/
 We received grant money to install a "high tunnel" - just a season extending greenhouse that we don't heat. We use roll up sides for ventilation. The purpose of the high tunnel is to be able to produce vegetables earlier and later in the growing season. We have had great fun with it.

 Once we finally got it ready to plant, we had to decide what to grow. I wanted to mix up the selection so I could see what was simple and successful. We planted 3 types of lettuces, Swiss chard, kohlrabi, zucchini squash, yellow squash, sunburst squash, cucumbers and pickling cukes. We trellised the cukes, installed drip irrigation, and placed an Adirondack chair inside. My cousing Phyllis sat and watched me weed will sipping a glass of vino!!! She is such a morale booster.

It has been like a little garden club house. We are busy with the weeds. Once the lettuce was harvested, we planted a mix of heirloom tomatoes plants that we coerced out of my friend Beth. They look great Beth.

We are busy picking blueberries - it is July you know!!!

Chat soon. Mary

April Showers!!!

Really, here in western PA we average about 2.5" of rain for the month of April. This April our total rainfall was just over 5". Needless to say, we should have amazing May flowers as the adage goes.
The excessive rain has brought about a very abundant growth of Morel mushrooms. These woodland delicacies can be found throughout western Pennsylvania in mid Spring if the growing conditions are favorable. 

Smaller variety found in the "North Woods"


My father was an avid "shroomer". He taught me when and where to find Morels. There was only one ideal location that he knew of. From Spring to Spring we would check for them. This year with the extreme rain, Molly and I have found them in the most unlikely places. (A good "shroomer" never reveals her sources!!!) We have spent several rainy afternoons in the woods. The thrill of finding your first one is great. They are camoflauged well. Once you spot the first one, it becomes easier to find more. We only pick about one of every three we find. You want to leave some there to reproduce. It sure is hard to walk away from them. We left this big one in the picture. Think of the babies it will produce!!! My favorite way to eat a Morel is sauteed in just a bit of butter. There are great recipes out there for fancy stuff but I just like them simple and savory.
 

That is a dime on the ground beside this giant Morel.




Spring delights!!!


A quick and easy spring dish is asparagus sauteed with Morels served over angel hair or in a risotto. Be sure to grate some fresh Parmesan over top.
Eat lots of this fresh and often because the season is so short.
Be sure to get out and enjoy the new season and the fun things that come with it.

  

The Blooming of the Easter Egg Tree



A deciduous Easter Egg tree and shrub.



From mid March through the end of April, the colorful Easter Egg tree blooms throughout western Pennsylvania. This colorful display of "blooms" can be seen on deciduous trees and shrubs and also on evergreen shrubs. The Easter Egg tree/shrub is more or less a miracle of nature. It would appear that one does not need two trees to have the blooms. I have noticed a single blooming tree with no other blooming tree within miles. I have yet to see honey bees swarming to gather nectar from the blooms. So pollination is not an issue of concern either.

  I have looked in the local garden centers and big box retailers and have yet to find a seedling/sapling to plant in my own garden.  There is a seed company out of Georgia that sells an "Easter Egg tree" seed.

 The picture on the website is that of a white egg- shaped eggplant. Not what I was looking for.

Googling for a live Easter Egg tree only brings search results about using a branch stuck in a bucket with blown decorated egg shells hanging on it. Even gardening guru, Martha Stewart only shows the German and Swiss traditional branch with blown egg shells. For those fortunate to have an Easter Egg tree blooming in their yard, congratulations. 

 As you travel around town on these last days before The Bunny comes, be sure to keep an eye out for these sure signs that warmer, sunnier days are to come.



A coveted  Weeping Easter Egg tree









Evergreen Easter shrubs



A well-established Easter Egg tree in full bloom

Rainy Days and Chocolate

It was another rainy, cold day in western PA. It's time for we farmers to be digging up the ground and planting our crops. We have been blessed with lots of rain - which we will probably be thankful for in the heat of the summer. But...it sure can drag me down. This recipe came to me from Fine Cooking. They send me a recipe a day. This was the day to bake some happiness. So these little beauties created quite a stir on FB yesterday. I have orders from friends and family all over the country and requests for the recipe. I really hope Kenny got the one out of my mailbox I put there for him to pick up. If not, Cindi, the mail lady will get a big surprise. It was down to 34 degrees last night so it should still be good this morning.

                                                            Banana Split Brownies
For the brownies:
1 cup unsalted butter
2/3 cup all-purpose flour
1 1/2 cups granulated sugar
1/2 tsp. salt
3 large eggs
1 medium overripe mashed banana
1/2 tsp. pure vanilla extract
3/4 cup unsweetened cocoa

For the topping:
3/4 cup plus 2 Tbsp. heavy cream
1/8 cup Banana liqueur (I love this stuff!!! It's like a banana popsicle with a kick!!!)
7 oz. mildly bittersweet chocolate, finely chopped (I use Ghirardelli 60% cacao chips.)
1 cup mini marshmallows
1/4 cup sliced almonds

Make the brownies:
With the rack in the center of the oven; preheat to 350*. Butter and flour the sides and bottom of an 8 inch square glass baking dish.
Melt the butter in a saucepan over medium heat until it smells nutty and turns golden, 4 to 5 minutes. Remove pan from heat and let cool for 5 minutes. Whisk the sugar and salt in. Add the eggs, banana, and vanilla. Whisk in the cocoa and flour, mixing slowly at first and then more vigorously until the batter is combined.
Spread the batter in the prepared baking dish, smoothing it so it fills the pan evenly.
Bake until a toothpick inserted in the center of the pan comes out with just a few moist clumps clinging to it. 40 to 45 minutes.
Let the brownies cool in the pan before topping.

Make the topping:
Bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat. Stir in the banana liqueur.
Melt the chocolate in a double boiler. Reheat the cream mixture and stir in the melted chocolate until smooth. Remove from heat and let cool for 5 minutes. Pour the ganache(chocolate and cream mixture) evenly over the cooled brownies.
Cover the ganache with the mallows and almonds. Put the broiler rack about 6 inches below flame. Heat broiler on high. Broil the brownies, rotating the pan every 20 seconds or so to keep the mallows from burning, until browned.
Let the brownies cool in the pan until the ganache is set, at least 2 hours.
Enjoy!!!

Instant Happiness!!!

Next Life Farm

It was a cool, wet morning here in western PA so I decided to visit my friends at Next Life Farm. My mission was to check out their new "High Tunnel" that they constructed. Ken and Beth have been growing fun things in greenhouses and high tunnels for several years. How many, I am not exactly sure but we have known each other for quite a while. High tunnels, or hoophouses, are unheated greenhouses that can help market gardeners extend their growing season so that they can improve the profitability of their farms. Ken and Beth are Certified Organic growers. They sell their produce at the Farmers@Firehouse in Pittsburgh's Strip District on Saturday mornings May thru November, Indiana County Farmers Market,  and thru Penns Corners Farm Alliance. http://www.pennscorner.com/ 


Beth's giant Rosemary. That's Bonnie standing next to it.




Beautiful Swiss Chard - Bright Lights



Bonnie stood next to this giant Rosemary 'Arp'. Beth said it has been growing for about 6 years. I told her if I had been planning something for dinner that called for fresh Rosemary, I would be cutting some of that. It was beautiful, and fragrant. This Swiss Chard has been growing in the cool greenhouse since last Fall. I wanted to start eating!!! Ken and Beth grow some of the most beautiful produce. They have a wonderful selection of heirloom tomatoes.The nasturtiums are picked and sold as edible flowers. Nasturtium blossoms have a peppery flavor that are fantastic in a salad of mixed greens. Scented geranium blossoms are also edible. We once made a Rose Scented cake once. It had a delightful hint of rose.



Yes, Beth's nasturtiums are blooming today.




Rose Scented Geranium



That was a great field trip today!!! Thanks Ken and Beth for sharing your wonderful world with us.





Spring Break

The kids are home from Nashville for a week of Spring Break. It's been a busy week of sleeping, resting, studying, eating, and sleeping. We took a trip to the Southside last night. Mallorca is a wonderful restaurant on Carson Street that serves up Spanish Continental cuisine like no one else in Pittsburgh. We started out for their famous Valencia Paella - assorted seafood, chicken and Spanish sausage with rice. However, we got sidetracked by the Mariscada - assorted seafood in Spanish brandy and wine sauce, lightly spiced. So we ordered one of each with an extra plate. It was a grand feast!!! You should see Molly go after that paella!!!! 

Valencia Paella

Mariscada

Ibiza Tapas & Wine Bar is next door to Mallorca. That's Tapas - not topless. The first time I told my husband I was at a Tapas Bar he heard "topless bar". Needless to say, he was eager to go until I explained it to him. We shall try Ibiza on our next adventure!!! http://www.mallorcarestaurant.com/

No matter how long the winter, spring is sure to follow. ~Proverb

In all my 50 years, spring has always followed winter. I am starting have to have my doubts. However, spring does not officially start until Sunday, March 20. I believe winters like we have had just make us appreciate the warm weather when it finally does arrive.

If you have not already ordered your garden and flower seeds, you still have time. I will be seeding in the greenhouse in the next few weeks. My favorite thing to start early is a salad mix. Pictured at left is a mix from Johnny's Seeds called Allstar Gourmet Lettuce mix. http://www.johnnysseeds.com/ This mix of lettuces and greens are quick to sprout. They need some light but not much heat to grow. In about 20 days you can be nibbling on fresh, sweet leaves. Some of the annual herbs such as basil and cilantro are quick to sprout also. Anything fresh and green is such a delight after our long, dark, cold winter.

Menu planning is always an challenge for me. Fortunately, my family will eat just about anything that is put before them. They do not, however, usually care what we eat so they don't generally have suggestions.  It appears that it strains them to think of some one thing. Today was one of those days that no one cared or wanted to think about it. So we whipped up some turkey burgers using a recipe off line that we "doctored" just a bit. I think the best part was the sauce we made to eat with the burgers. It was a quick and easy meal.

Turkey Bean Burgers

1 cup cold leftover white or brown rice

1 pound ground turkey

1 (15 oz.) can pinto beans, rinsed and drained

1 tablespoon Montreal Chicken seasoning

1 tablespoon vegetable oil

1 ripe avocado

1 clove garlic, minced

1 lime, zested and juiced

1 jalapeno, seeded and finely chopped

1/2 small red onion, finely chopped

1/2 cup sour cream

Combine rice, meat and beans with spices. Form 8 small patties. Heat vegetable oil in large skillet over medium high heat. Cook patties 7 to 8 minutes on each side.

Combine avocado with the rest of the ingredients. Stir well together.

We eat these on our plates with a slice of cheese. We don't eat a lot of bread, but a good crusty roll with lettuce and tomato would be great.

As a side, we had Alexia's sweet potato fries - sea salt and pepper. I found these advertised in the Bon Apetit magazine. There are 3 flavors: plain, sea salt and pepper, and chipotle. I love the plain, my family loves the spicy ones. They are quick and easy to bake...no additives or preservatives.

Start planning now for those great summer evenings on the porch. It will be here soon.

Grandma goes global!!!

My mom and I had the opportunity to travel to Santa Ana, Honduras for 11 sunny days this month. My sister, Janet, spends a lot of time here working with a non-profit organization called Mi Esperanza. Mi Esperanza - The Women of My hope, is a faith-based group that promotes the education of women in Honduras. There are training schools set up to for women to learn skills such as sewing, cosmetology, and computer technology. These classes are offered free to qualified women. Thru support and grant money, Mi Esperanza employs teachers and gathers equipment and supplies for each class. Satellite classes are set up in outlying communities. The goal is to have these women skill to find jobs in their villages enabling them to work close to home and close to family. View the website at www.thewomenofmyhope.org

Mi Esperanza is closely connected to the Honduras Project. We were fortunate enough to be able to help build two houses while we were there. The house is a basic, 16 x 16 building. Please know that Honduras is the second poorest country in the Western hemisphere. A 16 x 16 house to these people is a mansion. It is such a blessing to provide shelter for these people.

Time flies!!!

It's amazing that I have not posted anything for over a month. It has been a crazy, busy few weeks. Road trip with Molly was great, Thanksgiving came and went, and here we are at Christmas eve. When we gather with the "big" family, we collectively make something. Barb always comes up with a theme and the rest of us gladly follow. This year we are doing food stations. My job is a cheese and fruit tray. I made the trek to Restaurant Depot for a great selection and better prices on cheese. Wow!!! My fridge looks like a cheese case at the deli - only better. Actually, I got a bit carried away. The guy in the cheese aisle was flirting with me so, of course, I had to shop longer. Hey, at 50 I'll take it and man, did I get some great cheeses..

Wensleydale with Cranberries is a hand-made Yorkshire cheese. It is made from milk drawn from cows grazing the sweet limestone pastures on surrounding farms in Upper Wensleydale. This gives the cheese the unique flavor for which it is renowned.

The cheese is a fresh, young cheese taken at only three weeks old - it has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of natural ingredients of the finest quality.

When this Yorkshire Wensleydale cheese is combined with juicy cranberries you will get a cheese that is a beauty to your eyes and to your taste buds. (Gourmet-Food.com)

I bought this cheese because it was pretty. After tasting it, I am hooked. The girls and I tried it with grapes and salty snack crackers. Definitely goes best with the crackers. It is a sweet cheese and needs the saltiness.

I am a sucker for Gouda - any kind of Gouda. I bought a chunk in Amsterdam last Spring and it was great. This giant Gouda is just as good. It's a big chunk of cheese but the price was great!!! Aaahhh...cheese. 

The Boys

Before I left for vacation, Carter and Elliott came to help with some yarden chores. Carter always wants to dig so I gave him a hand shovel and let him go. Two year olds are great help if the work is not too specific. He dug the holes, plenty of holes, for some Narcissus that I hope the moles and chipmunks don't eat. If they make it thru the winter, they should bloom just before the azaleas. Elliott was the job overseer - check out the pictures. Henry, our cat, had to get involved also. They are so fun.

We piled lots of leaves on top of the bed to tuck it in good for the long winter.  It's the freezing and thawing of the soil that causes upheaving and damage to the plants roots.

 

 Just for fun...Bonnie and Marie ripped everything out of the back beds and covered them in horse manure - thanks Music.

We haven't done this in years. The beds are tucked in tight for winter. We aren't sure what we will plant come spring. Spinach and lettuces would work great. We can cover them to protect them from frost. Oh yeah, green onions can go in real early.

Cruising the Carolinas

We were so busy in Seagrove looking at all the fantastic pottery that I forgot to take pictures. We were on NC 705 - Pottery Highway. There are a zillion artists that have studios along this route. It was hard to decide which ones to stop at. If you are ever in the area, it is definitely fun to check some of them out.
Molly found us a great shopping center off Friendly Avenue in Greensboro. We enjoyed tasty guacamole prepared tableside at a fun Mexican restaurant, found a great kitchen store with everything - I mean everything, and enjoyed the fresh air. It was good to be out of the car for a while. Off to bed and some unknown adventure awaits us tomorrow.

Road Trip 2010

Molly and I left early Thursday morning for great adventure. We have a few destinations in mind and a few scheduled visits but nothing written in stone. So half way down thru Virginia, both happy cause we are drinking Chick-fil-a sweet tea, a sign comes up that says Natural Bridge. "Natural Bridge", I say, "Want to go there?" "Sure" says Molly, not bothering to look from her knitting (yes, I said knitting. She is in knitting club at school and seems to love it. Bet we all get scarves for Christmas.) So about 5 minutes later she says to me, "Are we still on 29? (our route thru most of the day) "No", I reply, "we are headed to the Natural Bridge, you said you wanted to go there." "I thought you were kidding", exclaims Molly. Long story short - we turned at the next street and returned to 29. She told me no more side trips.

We stopped to see Claire at college. She was not expecting us so it was great fun!!!

We are on the road to Seagrove Pottery community this morning. Fill you in later.

Finishing up the Garden

Knowing I am going to be travelling for a few days, prompted me to do those last minute garden things I have been putting off. Holly and I tramped thru the gourd field to get the hard shelled gourds for drying. We leave them in the field, exposed to at least a few good freezes, and then gather them in. It was a sunny, cold day this week but beautiful. After picking them comes the question of exactly the best place to dry them until next Spring. Holly, being a gourder, is out of space she tells me. So that means I have the pleasure of putting them somewhere out of the sun and elements but in a cold, dry place. I have this old garage that works great to put anything in that you don't know where else to stash it. As we stood there looking into the garage, Holly found the kids' soccer goalie net. You can see for yourself in the pictures just how well that Yankee ingenuity works. We laughed and laughed as hung them up. I can't wait till my husband sees them there. He will think I have finally lost it!

Moroccan Pot Roast

With this recipe, I get to use the cumin seeds I found in Khan el-Khalili, the great marketplace in Cairo.

 I carried them home in this small plastic bag. Surprised they made it thru customs!!!

1 1/2 Tbsp. olive oil
1 tsp. sea salt
1/2 tsp. ground pepper
2 yellow onions, chopped
6 carrots, chopped
2 garlic cloves, smashed
2 Tbsp. ground paprika
2 tsp. ground cumin
2 tsp. ground cinnamon
1 (32 oz.) box beef broth
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Preheat oven to 325 degrees. Heat olive oil in a large heavy-duty roasting pan set over two burners over medium-high heat. Sprinkle each roast with salt and pepper. Sear roasts in pan, about 4 minutes per side. Remove from pan, and place on a platter.
Add onion, carrot, and garlic to pan, and cook, stirring constantly, about 3 minutes. Combine paprika, cumin, and cinnamon in a small bowl; add to vegetables, and cook, stirring constantly, about 2 more minutes. Add broth, and return roast to roasting pan. Cover with foil, and bake 3 to 3 1/2 hours or until fork-tender. Remove beef from pot, and place on a platter; tent with foil to keep warm.
Add chickpeas to liquid, and place over medium heat, stirring often, until chickpeas are warm. Stir in remaining ingredients. Separate meat into portions, and spoon liquid and vegetables over beef. Serve warm. Serves 8

New Adventure

You asked for it...I am starting a Blog as a continuation from our email newsletter. Many of you have commented on how much you have enjoyed "The Latest Dirt" emails. I even asked if I should try a Blog and several of you replied definitely.
So welcome to my new adventure. My children are amused at my lack of technology prowess. Why should I learn it if they do it for me? Be patient with me, laugh at me, and enjoy what I have to share.
My goal is to be a bright spot in your day. Be safe. Mary