Last winter, spring, and again this winter I’ve grown a variety of radishes (almost all from Kitazawa Seed’s excellent selection) in a raised bed in the back yard– a very easy crop (and one that can grow off-season in the Bay Area). ...
The caramelized garlic tart in Ottolenghi’s Plenty is very good. I recently made a greener tart inspired by it that combined: A basic butter pie crust, pre-baked until golden Three heads of heirloom garlic cloves, caramelized with a little red wine vinegar (following the general process in the recipe above) Gruyere and goat chevre A whole bowlful of kale from the winter garden, chiffonaded and wilted / cooked down for a few minutes in a skillet 4 eggs and a little milk and yogurt to fill the tart It worked well for breakfast the next morning, too…
I traveled with friends to Japan over the holidays and had a range of interesting meals, from many-small-dishes breakfasts to a few kaiseki-style set menus working through a formal progression of dishes, to excellent ramen in a museum, to dinners we cooked in a rental house in the mountains from the wide variety of product available in one of the markets. We came home inspired to learn and try to periodically cook in this style, and with some special rice from the rural Noto peninsula where we’d taken a side trip. ...
Another day, another need to use radishes from the backyard ‘winter garden’. I’ve pickled so often I was looking for something new (and not everyone wants a acidic, fiery pickle as often as I do…), and browsed a few articles about braised daikon like this one on Serious Eats. ...
I’ve made quick pickles many times– usually just soaking thinly-sliced vegetables in vinegar, but this simple variant turned out especially well so I’m jotting it down. I started with a daikon and some sort of purple Japanese radish from the winter garden: I sliced them thinly and tossed them with a few tsp of salt, massaging/mixing them with the salt again after 5 minutes. After about 10 minutes the salt had drawn a large amount of moisture out of the radish slices, and I quickly rinsed them and patted them dry. ...
For a less traditional savory breakfast, I enjoy the polenta-like, 100%-cornmeal, ‘Johnnycakes’ style of pancake with greens and eggs. But for eating with maple syrup or a special occasion, I like a fluffy cornmeal-and-wheat-flour mix: From a little bit of experimentation, my current favorite recipe goes heavier on the cornmeal (50/50 mix with flour) for flavor and texture, and includes either buttermilk or some yogurt. For a small batch of 8 pancakes (2 people): ...
This year I grew garlic in the back yard. It started with just three heads of an heirloom hardneck garlic variety ‘Music’ grown and seed-saved year after year by my parents. I stored the cloves in the fridge for a week before planting (in case that helps with vernalization in our mild winter climate– unclear), then planted them in a raised bed in January (about an inch down, 4" apart): ...
Back in mid-February I started some mouse melon seeds indoors under a grow light. Within a few weeks: Six weeks later, they were reaching out to grab onto anything nearby: Finally in mid-April I was able to plant them out (after “hardening them off” for a week by setting the seedlings outdoors under an awning in partial shade, to acclimate them to the outdoor weather). A makeshift trellis made from wire mesh and pieces of bamboo, at the end of a raised bed with compost and some drip irrigation along the roots: ...
From the back yard garden, kale and radicchio that’s finally forming heads (planted last fall). With fermented Jimmy Nardello pepper paste…
My third, fourth, and fifth batches of fermented hot sauce: Two of them started as ways to preserve two bushes worth of green cayennes and Thai chiles (chilis? chilies?) from a back yard raised bed that got a later start in the season so didn’t turn red before the weather turned cool: ...
For a savory brunch, we made cornmeal pancakes from some beautiful Floriani red flint corn my sister grew and ground: I took a ‘Johnnycakes’ approach, which is more like a thin griddled cornbread or polenta, with no baking powder or flour. The general recipe (made 12 hearty pancakes, for 4 adults + 2 kids with toppings): ...
Our first basil harvest put to good use on a summer evening.
A quick dinner from mostly free-to-me ingredients: I sauteed some fresh ginger and moroccan spice[1] in peanut oil, then added crookneck squash[2], coated it in the spiced oil, and cooked for about 5 minutes. In parallel, I boiled the wide flat beans[3] for a few minutes (they turned bright green). I added the drained beans to the squash for a minute, emptied them onto a plate, then fried a duck egg[4] in the oil left over in the pan. I served them with lemon[2] and avocado[3]. Not bad! ...