Many years I plant fava beans in the backyard garden as cover crops. For best agricultural-amendment use I cut them down at the flowering stage, when they’ve fixed the most nitrogen into the soil, and chop them up as additional ‘green manure’ / mulch. But for eating I let the pods and seeds develop to harvest. ...
An excellent and relatively easy dinner. Preheat the oven to 400°F. Salt trout, let it rest 15 minutes, drizzle good olive oil over it, and wrap it tightly in fig leaves (it took about eight big leaves from the tree in our yard, overlapped, to fully enclose two packets without holes). Bake it for about 20 minutes until flaky and done. ...
Another quick pasta meal incorporating some vegetables from the garden (roughly a pasta alla norma): Fry small eggplants in a little olive oil for 10-15 minutes until soft (should have peeled them first), season and set aside. Saute some onions and garlic and chili flake– then add diced tomatoes and cook down (maybe 15 minutes). Add the eggplant back in, combine with pasta, pistachios, grated parmesan, and lots of chopped fresh basil… ...
This summer I grew a small plot of fava beans– not enough for a main dish, but I improvised a sauce for pasta combining fresh favas, green garlic, a few anchovy filets, pecorino, parsley, and mint (plus more cheese at the end):
Another simple meal pattern: legumes, roasted vegetables, yogurt, and optionally meat. In this case, fresh shelling beans ( simmered on medium-low 30-40 minutes with aromatics + herbs), winter squash from the garden and broccoli (both chopped, tossed with olive oil and salt, and roasted in a 400F oven for 20-30 minutes), and a pan-fried sausage and some yogurt (optional: fermented hot sauce). It does take three pots/pans, but only 45 minutes (depending on how long the beans take to cook), so it’s on our roster as a common weeknight or weekend meal with endless variants…
Every year I grow a few varieties of fresh shelling beans, and when I’m lucky I find them at the local markets as well. A common even weeknight-fast way of cooking them is to combine beans, salty water, a splash of olive oil, some aromatic (half an onion, a shallot, a clove of garlic), a whole dried hot pepper pod (without seeds if I want it to be less spicy), and a bay leaf. ...
Cooking dry beans? How boring and simple a concept is that? I just cooked some great dried-but-not-old beans (Good Mother Stallard beans from this summer’s back yard garden, picked once the pods got papery and brittle and just stored in a mason jar), so I’m jotting down a few notes. ...
(from July when fresh beans were in season) Once you have jars of colorful flint corn on the counter, you look for things to do with them… what about fresh red-and-blue polenta, with slow-cooked dragon tongue beans and boiled fresh shelling beans (both also from the garden), a fried egg, and a fresh corn and tomato salad? Even if my favorite use of dry corn has been cornmeal pancakes, soft polenta is a nice part of a low-effort but several-hour dinner, and something I make a few times a year. ...
My recent favorite way to eat winter squash is from the recipe in Ottolenghi’s Plenty, and a recent harvest of kabocha squash from our garden was a good excuse to make it again. The unexpected combination of roasted squash, fresh limes, tahini, and cardamom is remarkable: Preheat the oven to 400. ...
(from last winter) What do you do when you grow five different varieties of colorful heirloom corn in the back yard? Grind them into cornmeal and make individual corn muffins, of course: Some day I’ll type up some notes on the corn growing itself– it was very fulfilling and an interesting challenge (especially the hand-pollinating due to the small area under cultivation and desire to keep separate varieties from cross-pollinating). ...
I’ve had Vin d’Orange in restaurants as an apertif a handful of times, and only really knew that it was a tart, slightly bitter, orange-flavored wine (citrus + bitter: right up my alley). Then earlier this year I read Samin’s description of making it and was inspired, during the brief window with sour Seville oranges were available at Monterey Market: ...
Frittatas are my current go-to for an easy, satisfying dinner incorporating a lot of greens and whatever else is in the garden (it also makes great next-day leftovers, cold): This particular evening I softened onions and fresh garlic (low heat, 15-20 minutes), sauteed morels in butter, and wilted chard and kale (cutting out the stems first and cooking them for a bit longer). If I’m not in a hurry (i.e. not already hungry) I usually cook the components separately even though it uses another pan or takes some extra time– everything takes a different amount of time to cook well. ...
Last spring I started some Colorado Star purple artichokes from seed and transplanted them into a strip of soil along a driveway. They started slow and didn’t produce any fruit last year, but here I am a year later: ...
I thinned some carrot seedlings out of the backyard garden to give other carrots room to grow… and remembered I’d heard of carrot top pesto. Indeed, the leaves plus green garlic tops from the garden, olive oil, pistachios, salt, and a little bit of parmesan cheese made a nice nutty pesto. ...
A simple stir-fry– cooking a series of ingredients individually in a hot pan with peanut oil (some very briefly– just a minute or two), in this case: onions + sliced garlic + minced ginger rattail radish pods from the garden (incredibly prolific plants crank out the long slender pods– no much flavor but a nice juicy/crunchy component when harvested before the individual seeds start to bulge in the pods) snow peas also from the yard (planted in the late fall, harvesting in February) a bell pepper pre-made mapo tofu (includes miso and chili flake) I just mix them at the end with a little soy sauce and serve over rice (I sometimes add black vinegar, miso, and/or chili flake, but not this time as the tofu was already seasoned). ...