6.20.2012

a vegetable adventure

I was in a daring mood today at the Farmer's Market. 

Salad is the only thing I could think of eating on this 99 degree day, 
but I wanted to jazz it up a bit. 

Then, I saw this:




If vegetables could have super powers, this certainly looks like it has a few.  
Neither bird, nor plane, it's  
kohlrabi (its German name), A.K.A. the cabbage turnip.






 What on earth do you do with this, you ask? Obviously, I needed to ask the woman at the farmer's market precisely the same question. 
Here's what I learned about this mighty vegetable.




A member of the turnip family, the Kohlrabi bulb has the consistency of a water chestnut, but a sweeter flavor. I was told its taste resembles a combination of potato and avocado (though I don't really taste avocado there).  
It's loaded with vitamin C and fiber, and it's low in calories. 

You can eat the greens, but they must be cooked slowly (longer than kale as it's even tougher). The large bulb can be eaten raw so I decided to chop it up for my adventurous salad. 


 First, remove the stems.

                                                   
                                                                

                                                 Slice off the top and bottom of the bulb.






                                                       Remove the tough green exterior.


                                            





                                                 
                                                 Chop to desired size and serve over salad. 





You can also roast these pieces on a cookie sheet at 450 degrees with some olive oil, garlic, & salt for about 30 minutes. Then, sprinkle with good quality vinegar. 

If you're up for a vegetable adventure, here are some more recipes for Kohlrabi.

5.28.2012

getting the garden going

It's been almost 4 years since my husband and I moved into our first house and I'm proud to say I've finally started my first garden. I'm not one for manual labor so I've been happily planting vegetables in easy-to-manage pots, kept conveniently on the deck. This worked fine for me during my new-homeowner days, when my husband and I were working through sharing the extensive to do lists that sneakily come with the "Sold" sign. We've passed the basic tests at this point, thanks mostly to my dad, who taught us how to fix and maintain the house. An aside: It became quite clear, during this period, that there would have been no way we'd have kept the house standing without him. Now, I'm ready for a true garden and the challenges that come with it.

What to plant? Well, I'm a healthy eater and someone who doesn't like to pay a fortune for vegetables. For these reasons, I knew I'd one day need to plant tomatoes, peppers, and spinach (my yearly staples). So, without further adieu, here are the first residents of E's Garden:





I chose a plot of land next to the garage, facing south. Okay, that was my dad's suggestion.  My husband's not totally thrilled with this placement (you can see it from the road- gasp!) but I forged ahead 
(and he reluctantly helped dig).

A must: flat edged shovel



Metal steaks help keep the rubber edging in place.

We left the edging in the sun for a bit so we could uncoil it easily.



You'll notice that our soil, on a nutrient scale from healthy to toxic, is pretty far from the healthy end. So, I spread a layer of manure to enrich the soil. Oh, the smell....



The stage was set. Enter, the stars!






I surrounded each plant with an extra dose of manure, then potting soil, 
and sprinkled some fertilizer in a ring for good measure.





                                     





I gave it a good dose of watering, 
and I'm pretty sure a rainbow is good luck (even if I made it myself).








First garden, check!
Back ache... also check. 

It's still been worth it. 






3.31.2012

some coldplay

Here's some upbeat Coldplay to liven your spirits. Mylo Xyloto didn't get rave reviews from critics, but it certainly has from their fans. Enjoy.






2.26.2012

sweet potato goodness

Recently, I went with a friend to Stonewall Kitchen in York, ME for a Cooking for Your Valentine class that was as delicious as it was informative.  This recipe is compliments of chef Mollie Sanders. Enjoy!

Ginger & Honey Roasted Sweet Potatoes

Ingredients:
4 (Medium size) Sweet Potatoes
1/3 C Honey
1 Tbsp freshly grated ginger
2 Tbsp olive oil
1 tsp ground cardamom
1/2 tsp black pepper

Directions:
Preheat oven to 400 degrees. Peel and cut sweet potatoes into nice even wedges (I cut them into small cubes). Spray a 9x13 heavy glass baking dish with cooking spray. Toss potatoes with remaining ingredients in a large bowl until thoroughly coated. Pour into pan and bake for 20 minutes. Remove from oven and turn potatoes over. Return to oven and bake for another 20 minutes until tender and slightly browned.

The Girl with the Dragon Tattoo HD Trailer - David Fincher Version