Asparagus Fakeout

I mentioned briefly before that I have volunteer asparagus growing on my property.  I have found three patches so far.  Even posted a Short on YouTube with the find.

After half a day of research, I came to the reluctant conclusion that it's an ornamental version called an asparagus fern.  It just didn't look right, and had thorns.  Real asparagus doesn't get thorny.

The disappointment is real.  I was so hoping that birds had blessed me with asparagus of my own.  I was planning where to transplant the crowns so they could have room to do their thing.  At least it's attractive, since I probably won't be able to rid the garden of it entirely.  I was happy about an invasive species of a vegetable I enjoy and have not been able to grow successfully.  Not so much about the inedible, ornamental one.

Salmon with Asparagus and Vegetables

I'm not really sure what this is categorized as.  There's pasta in it, but it isn't a "pasta" dish.  It's kind of like a stew, but not really.  Maybe a cooked salad?  The goal here was for the vegetables to be the sauce.  That is absolutely what it became.

While I used the last of the tomato and garlic confit camped out in my freezer, I'm giving directions as though you're cooking from fresh.  It will take longer than what I did.

Yes, I'm using canned asparagus.  I like it.  Substitute fresh if you prefer.  And while we're on the subject of asparagus, I have discovered it growing wild in my yard, mainly under bushes.  Huh?  I can't grow it on purpose.  I've probably been weeding it for the better part of the summer before realizing what it is.  The only explanation is seeds brought in by birds or squirrels.  Someone nearby must be growing it, or have some sprouting from a compost heap that went to seed.  It may be thick enough to eat next year.  Way too hot now for any of it to taste good.  I'll attempt to cut it back over the winter and see what happens.

1 lb salmon fillet
*1 C pearl couscous
1/4 C olive oil, more as needed
*1 dry pint cherry or grape tomatoes
*1 head garlic, cloves peeled and whole
*1/2 lb carrots, peeled and chopped
*1 bunch chard, chopped
*1 can asparagus cut pieces, drained
*1 can white beans, drained
salt and pepper to taste
Thyme, basil, and rosemary to taste

1.  For the salmon, preheat oven to 350º.  Lightly season with salt and pepper.  Roast until center is 145ºF, about half an hour.  Set aside to rest.  Can also be done ahead.

2.  In a large pan, heat the oil over medium low.  Add the tomatoes and garlic.  Sprinkle with salt and herbs and allow to stew until the tomatoes break down and the garlic browns, about half an hour.

3.  Raise the heat to medium, which is where the photos are starting because I already had the cooked tomato & garlic.  Add the chard and carrots to the saucepan and allow to cook down another 15 minutes or so.  This is a good time to start the pasta according to package directions.

4.  Once all the fresh vegetables are cooked, add the canned asparagus and beans.  Stir together, taste, and adjust seasonings as necessary.  If the sauce is too thick, add more oil.

5.  Drain pasta and plate, then add vegetable mixture and top with pieces of salmon.

Difficulty rating  :)

Leek-Yogurt Dip

Since my leeks aren't as wide as the ones you buy in the market, I didn't realize they were past time to harvest.  June 30th, I found my first scape.  Since I was leaving the next day on vacation, I decided to let it go for the week and harvest it when I got back.  That meant I was going to have to put the leek in whatever I made first.

After a week of eating out and mostly carnivore, I made a vegetable platter.  While not as elaborate as Purim, I did include the charred cabbage.  For the rest of the veggies, I made this dip.

This is barely a recipe.  Apologies.  It's a yogurt-based "onion" dip.  I didn't add any additional herbs, but you could make it your own with dill, oregano, thyme, or any favorite.

*1 leek, white and green parts only
1 Tb olive oil
*celery salt to taste
*1-1/2 C plain Greek yogurt
1 Tb lemon juice

1.  Trim off root and leafy green ends of leek.  Slice in half and rinse under running water to remove any grit.  Thinly slice.

2.  Heat oil in a small skillet on medium heat.  Add leek and cook until softened, stirring occasionally.  It will take 5-8 minutes.  Remove from heat and set aside.

3.  Whisk together yogurt, lemon juice, and 1/2 tsp celery salt.  If using additional herbs, add now.  Stir in cooked leeks and taste.  Adjust seasonings as needed.  Chill until ready to serve.

Makes about 2 cups

Difficulty rating  π

Lemony Fava Beans

Now that I have a reliable source of favas, I need to find ways to use them.  There aren't a whole lot of recipes out there.  They're mostly for ful medames, which I know how to make.  I saw recipes similar to what I'm making here using early spring peas.  That was what I had in mind.

Ok, I'm going to have to buy the frozen favas more often.  They were lacking in cooking instructions, so I put them on to simmer like they were frozen limas.  In five minutes, they were soft and cooked through.  I see why there are recipes out there turning them into guacamole or other spreads.

I pulled a leek from the garden to make this dish, and I did not know they make side pups if you let them grow too long.  I transplanted the babies.  If they survive, that's three more leeks.  I also have a round growing in my indoor seed-starting area.  Hard to believe I need to start my seeds for October transplants this month.

PS, the greens from the leeks are getting dehydrated as seasoning when I don't need them for the broth bag.  You don't need to throw the tough tops away.

2 Tb olive oil
*1 leek, white and light green parts only
*2 cloves garlic, minced
salt and white pepper to taste
one 14 oz bag frozen, double-peeled fava beans
*1/4 C chopped fresh cilantro or parsley
*juice and zest of one lemon
pasta or rice for serving

1.  To clean the leek, remove root and green ends.  Split down the middle.  Rinse between the layers to remove any dirt and/or bugs.  Shake off excess water.  Cut cleaned leek into 1/4" thick slices.

2.  Simmer favas in water to cover by one inch for five minutes.  Drain and set aside.

3.  Heat oil in a medium skillet or the saucepan.  Cook leeks and garlic until softened, then add favas.  Season with salt and white pepper.  Once heated, add lemon juice, zest, and herbs.  Continue to cook until the lemon comes to a boil, then remove from heat.

4.  If desired, garnish with more herbs, lemon wedges, or even some cheese.  Serve as a side, over pasta or rice, or chill as a salad protein.

Difficulty rating  :)

My New Dehydrator

Two months in a row, my electric bill was a lot higher than I thought it should be.  Some of it could be higher rates, but I really think it's from running the oven as my dehydrator.  I decided that I'm at the point where it's more cost effective to buy a $50 small appliance in order to save $20 or more per month in electricity.  Besides, I had enough Amazon credit to cover it, even better than when I got the pressure canner.

I intentionally bought one without digital bells and whistles.  On/off button and one dial to adjust the temperature.  A dehydrator is just a heating coil and a fan.  I wanted as few parts that could break as possible.

This model has five trays.  The height of each is adjustable based on which side is up.  It doesn't come with tray liners, which was a bummer, but the parchment I cut will be reusable until something really messy sticks to it.  If it gets very annoying, I'll buy replacement liners for some other dehydrator and cut them to fit.

The manual did not say anything about what kind of surface to place it on.  I was putting it on a wooden counter between rooms, rather than against a wall, for better airflow.  To protect the wood's finish, I put it on a tile on top of a cloth placemat.  Still haven't decided where it's going to live when not in use for a while.  I'll move the box around until I figure it out.  Probably in the canning supply closet.

The first thing I dehydrated was the giant pile of calendula flowers amassing on the counter.  Once I infuse some in oil or make them into a "tea", it's supposed to be good for dry skin and eczema.  Did not know I'm allergic to the pollen.  In one day, they were fully dried and in the jar I've had set aside for them since I bought the plant seeds.  There's enough room in the jar for another round.  After that, I'll probably pull half of the plants.  Some of them don't look great, and I'm assuming they've done their job on the nematodes by now.  I could use the space in the pond back.

As long as I have kale growing, I'm going to segue my monthly drying of it to the new appliance.  I plan to test small amounts of various vegetables, herbs, and fruits to discover what I like.

The dehydrator came with a small recipe book and guide.  Half of it is for jerky, which I had not planned to do.  Beef, pork, and fish jerkies can be made in it.  It does not go to 165º, so no poultry or ground meats.  There are also some vegan cookie recipes, like hiking snacks, that I will definitely try.  Already bought cashews for one.  I might buy a dehydrator cookbook, or at least bookmark sites like The Purposeful Pantry.

One thing to note with dehydrated foods is that they don't last as long as canned.  You can increase the time with vacuum sealing, refrigerating, freezing, or oxygen absorbers, depending on the type of food.  Still, you're looking at 6 months maximum for ideal freshness.  These foods should only be items you use regularly, and don't try to store a year's worth.

I won't be posting a lot of recipes on how to make dehydrated foods, since they require an additional kitchen appliance.  I might post them with how to make them in a conventional oven, or how I'm using these ingredients in regular recipes.  I do expect it to save me money, primarily by reducing my electric bill and also by preserving purchased produce that was on the verge of spoiling.  Just one more layer in my quest to make the most of what I already have.

Salmon and Edamame Bowl

I wasn't going to post this, but it turned out quite pretty.  Also, I wanted to show off some baby carrots I pulled out of the garden.

I over-sowed the pot on purpose because carrots have such a terrible germination rate.  A few dozen took.  Oops.  I waited until enough of them got to a usable size to start thinning.  I'll pull another 8-10 in a few weeks, once I can tell where the rest are too close together.  Some of them were much larger than I expected.

This got more involved than it was in my head.  Salmon and carrots in the oven.  Rice and edamame in separate pots on the stove.  Then I sautéed up the radish greens from the pickled salad with some garlic, and tossed the roasted carrots in it.  I've gotten used to meal prepping multi-part dishes, so all at once was a surprise.  Meant I had to do all the dishes at the same time.

Instead of listing a million ingredients, I'm linking the marinade recipe.  I did add extra garlic and grated ginger to it this time because I want to use them up.

1 batch Reuben's Marinade
1 lb salmon
*1/2 lb carrots
12 oz frozen edamame
*1 C Calrose (short grain) rice
*2-4 C greens of choice
Olive oil as needed
*1 clove garlic, minced
salt to taste

1.  Early in the day or the evening before, prepare the marinade.  I've seen videos of people making them directly in the bag, and did that instead of whisking it in a bowl and pouring it in.  It doesn't make a difference and saves a bit of washing.  Add the salmon and set in the fridge until ready to cook, at least 4 hours.  I happened to use chopped salmon pieces.  Filets or steaks do not change the finished product.

2.  When ready to cook, preheat oven to 350º.  Peel and cut carrots as desired and toss lightly in oil.  Place in a separate pan and roast alongside the salmon until the fish is opaque and the carrots are softened, about 25-30 minutes.

3.  While that's going on, cook the rice according to the package directions.  Simmer or microwave the edamame.  Chop the greens and sauté over medium heat with the garlic and a bit more oil.

4.  Once all the components are cooked, build the bowl.  The elements can be arranged in any order, but generally the rice should be at the bottom or to one side.  Spoon extra marinade over whatever parts you like and serve.

Difficulty rating  :-0

Non-Canning Preserving Options

Spring is always a big time for my garden.  I enjoy cool-weather herbs and vegetables, and they grow well in my climate because it's such a long season, from November to May.  The parsley I was growing for Passover will now last me the whole year.  I'm having trouble unloading the oregano the same way people try to foist off extra zucchini.

The trick is to preserve whatever I can't use or give away.  The boss who took my extra kale transferred out last year.  I had to toss a lot of it over the winter, but the heat waves killed all the bugs and it is thriving again.  I chopped up and froze a gallon bag of very clean leaves.  It's the less pretty ones I dehydrate.

The heat wave also made the artichokes bloom a little early.  Not very many of them this year, but they all threatened to bloom at the same time.  Simmered up a round of the largest to save just the hearts.  The next dozen, I kept more of the leaves to do quarters later.  Both baggies are in the freezer.  I don't think the last batch is going to amount to much.

Last up for freezer day was making lemon ice cubes out of the other half of the lemon I used to prevent the artichokes from browning.  Any time I need a bit of juice in a recipe, I can toss in a cube or two instead of bringing in a whole lemon.

The next week was dehydrating.  My green onions got out of control again, and I was missing having dehydrated green onion on hand.  Just two of the giant onions dried up into over half a cup.  When I'm ready to use my leeks, I may try to dry those leaves.  Either that, or they'll go in the broth bag.

My calendula are finally blooming, so I'm drying the flowers to use later in teas.  Half a day in the oven on the dehydrator setting took care of it, and got rid of the onion smell.  I planted them to heal the soil and to harvest the flowers.  Judging by how well the kale is doing, mission accomplished.  I should be able to plant nematode-susceptible plants next year.

I did hang the oregano to dry naturally, instead of forcing things in the dehydrator.  There is so much of it, way more than I thought I could grow.  Maybe I'll tie some up to dry as decoration, or give it away as party favors.  Leave it in a basket in the driveway with a "free" sign.  I mean, there's a lot.

Part of growing your own produce is being responsible for it.  Eat what you can fresh, give some away, or preserve it for later.  Freezing and dehydrating are the easiest and safest methods.  They don't necessarily require special equipment, if your oven has a dehydrator setting like mine does.  "Putting up" doesn't have to mean canning.

Blooming Lettuce

Before I ripped them out, I thought I'd show everyone what happens when lettuce goes to seed.  It isn't something that most people are aware of.

Seeds result after flowers are pollinated.  Doesn't matter if that flower is an ornamental or edible.  If you buy a plant seed, its parent had to flower.  Blooming broccoli is quite pretty.  Just doesn't taste good.

Everything is blooming early, after the heat waves we've been having in this La Niña year.  I got an enormous first artichoke out of Artie.  The stevia is already bolting and needs frequent trimming.  The celery, parsley, and oregano are holding their own.  I thought one kale was going to go, but it was just having trouble in the heat.

I'm planting my spring seeds and hoping it stays cool enough for them to do well.  I'm supposed to have three more months of temperate weather before summer sets in.  Instead, I'm already getting cherry tomatoes.  Just one volunteer in the box.  I'm not putting much in the Pond this year, so the calendula can finish killing the nematodes.

One last shot of the Pond before I got around to weeding and pulling out the watercress.  It was also going to seed and tough from the heat.  The planter box was refilled for turnips.  Without competition, the calendula are finally starting to flower.

Artichoke and Yogurt Soup

I'm starting to get artichokes, and there was still one bag of them left in the freezer from last year.  Time to use them up.

Frozen artichokes are often overlooked at the supermarket.  They are much cheaper than a whole one if you're just chopping it up for a recipe.  Canned in water is also an affordable option.  These are generally the smaller side buds that no one would buy at $4 each.  You only need to buy the fresh ones if they're being served whole.

Variations of this soup are attributed to Greek and Turkish cuisines.  I'm leaning Greek with this one, pulling from several recipes online, and thickening it with potato flakes.  You could use leftover mashed potatoes, or cook up and mash a small potato in the broth if you wish.  This was far easier, and I have the end of a box to use up.

It was way too hot to still be called winter when I made this a couple of weeks ago, so I had it chilled, like an artichoke vichyssoise.  Every recipe I read had it served hot, which is why you don't add the yogurt until it's in the serving bowl.

It isn't specifically a Passover recipe, but I'm giving it the label because it is KLP and we're still in the holiday.  I made my matzah lasagna once the Seder leftovers were gone, so there's nothing new to post.

1 Tb olive oil
1 C diced onion
2 cloves garlic, minced
*12 oz artichoke hearts, can be frozen or canned
1/2 tsp kosher salt, or to taste
1/2 tsp celery salt
1 qt no sodium vegetable or chicken broth
1 tsp dill weed
1 Tb lemon juice
1/2 C potato flakes or 1 C mashed potato (1 small)
*1/2 C Greek yogurt

1.  Heat the oil in a soup pot.  Add the onion and cook over medium heat until softened, about 5 minutes.  Add the garlic and cook until fragrant, another 2 minutes.

2.  While that's cooking, chop the artichoke - and potato, if working from raw.  If you plan to purée the soup, any size will do.  I was keeping it chunky and simply chopped the hearts about the same as the onion.

3.  Add artichoke (and potato) to the pot.  Season with celery salt and dill weed.  Once heated, add broth.  Bring to a simmer and cook 10 minutes.

4.  Once soup has simmered, taste for saltiness and adjust with kosher salt if necessary.  Bear in mind that the potato will cut the saltiness a little, and if you're serving it chilled, that will further dull the flavors.

5.  If puréeing, do that now.  It can be done with an immersion blender or in batches in the blender, carefully.

6.  Return soup to a simmer.  Add potato flakes and lemon juice.  Allow the flakes to hydrate for five minutes, stirring occasionally.

7.  If serving hot, ladle out into bowls and add a dollop of yogurt to each.  You can garnish with fresh dill if desired.  Or, chill for at least 4 hours.  I whisked the yogurt with a bit of broth to smooth it out before adding to the bowl.  It will melt on its own if you're serving the soup hot.

Serves 4-6

Difficulty rating  :)

Chicken and Watercress Soup

The watercress is taking over.  That's fine, since the warm temps made all my arugula bolt.  I'm seeding another round now that it's cooler, but that's going to take at least a month before I can pick it.

My search for "watercress and chicken recipe" came up with salads and this soup.  It's Chinese-inspired, which is great for Lunar New Year.  I skipped the mushrooms and added fish sauce (well, Worcestershire because I didn't realize I was out of fish sauce) for that umami.  One version advertises itself as Keto, which is true of all the recipes I read.  I added a little pearl couscous to it to add some heft and thickening power.  I debated picking up won ton wrappers for the carb, but I have a lot of couscous to use up.

The quick version uses pre-cooked chicken and a box of broth.  I had time the day before to simmer bone-in chicken thighs and make my own bone broth, then shred the chicken.  All I had to do when I got home from work was bring it back up to a low boil with the veggies and pasta, then throw in the cress at the end.

*4 boneless/skinless chicken thighs or 1 lb shredded cooked chicken
*1 quart chicken stock
1 Tb olive oil or chicken fat
*3 cloves garlic
*2 tsp grated ginger
*1 Tb soy sauce
1 tsp fish sauce (or *Worcestershire sauce)
*1 bunch green onions, sliced
*2 carrots, peeled and sliced, or 1 15 oz can drained
*4 C watercress or baby spinach leaves
1 8 oz package sliced mushrooms, optional
*1 C frozen peas, optional
*1/2 C pearl (Israeli) couscous, optional

1.  If working with raw thighs, slice into strips.  Melt the bit of fat in a soup pot.  Toss chicken strips into soup pot on medium with the garlic and ginger and stir-fry until lightly browned.  Pre-cooked, just get the garlic and ginger going in the oil until fragrant.

2.  Add in chicken stock, sliced onions, soy, fish sauce, carrots, and any add-ins you might like.  If chicken is pre-cooked, now is the time to add it.  Bring to a simmer and cook until the chicken is done and any vegetables or pasta have softened.

3.  Stir in watercress leaves and bring to a boil for 3-5 minutes.  Taste and adjust seasonings.  Serve hot.

Difficulty rating  π