What are you eating from your garden today?

Ditto here, I just put away the leftovers of lasagna dinner made with this summer's frozen roasted tomatoes.

Last nights Mexican Chicken and Cheese Bake had corn I had frozen (not from my garden but a local farmer) and Anaheim peppers from my garden.  The Mexican Coleslaw had jalapenos from the garden.

Tonight's chicken dinner included some items from the freezer/garden-- garlic scapes, roasted tomato sauce, basil, and yellow squash.

Oh that's funny.  I just cleaned out my freezer today and found a baggie of garlic scapes in there that I'd forgotten about.  They are thawing out in the fridge now for garlic hummus tomorrow.   

LM, I'll bet your tomato sauce is the ultimate!

CC

CC-
I don't know about it being the ultimate, but it was very tasty and doggone satisfying to know it was from my summer harvest in the backyard.  

I'd like to know if you got around to making the garlic scape hummus you mentioned and how it tasted.  I think the flavor of my scapes was pretty good but quite a bit milder than fresh scapes.  Maybe other flavors diluted it or the freezing-thawing process calmed it also? 
 

I am continuing to have smoothies every morning with frozen fruit and carrots from my garden. AND every evening we are continuing to have some squash dish. It has been quite a challenge to have so many squash and having never really developed a taste for it before, that was my goal this year. I HAVE found an incredible recipe that is sort of like a chicken stew that called for kale, but instead of adding Kale at the end I add the squash at the beginning and stew it along with the chicken.  It is a chicken dijon stew. AND it calls for garlic and potatoes both of which also come out of my garden
THEN a few nights ago I made it without chicken, used portabello mushrooms instead of the chicken and added MOREL mushrooms that we had picked last spring.  The squash I have found tastes the very best with this is Delicata, which is the squash that has become my favourite. So of course I have ordered some for this year

chicken stew

GWN, Can you post this in the recipe section? Others may love to be able to find it when they are looking for something to do with their potatoes and kale. I think the 2 go well together in soups.

I already saved that recipe to my computer!

A few years ago, I was mentally constructing something similar, only using kielbasa, rather than chicken. And it would have had a somewhat creamy texture.

Now, I KNOW I must grow kale this year!

We went to France this year and spent a week in Dijon.  We did a boat/bike tour and the cook on the boat made an incredible dijon soup it was delicious, but very creamy and rich, so I have been attracted to any recipes that contain Dijon.    I admit though I did not try it with Kale, but might.

llama momma wrote:CC-

I'd like to know if you got around to making the garlic scape hummus you mentioned and how it tasted.  I think the flavor of my scapes was pretty good but quite a bit milder than fresh scapes.  Maybe other flavors diluted it or the freezing-thawing process calmed it also? 
 

I read your post right before I made the dip so I added another scape to it for a total of 2.  After the 2 scapes wrapped themselves around the blender blade shaft, I had to unwind them and cut them up.  The fresh ones just blend whole, but these pre-frozen ones were limp and didn't blend well until cut.  Live & learn.  The garlic flavor was perfect with 2, but there was also a minute limp green flavor, is the only way I can describe it, in the background that I could live without.  The rest of the frozen scapes will go into this weeks soup pot and I'll think twice before freezing them next year.  Using them fresh seems to be so much better.

CC

GWN wrote:We went to France this year and spent a week in Dijon.  We did a boat/bike tour and the cook on the boat made an incredible dijon soup it was delicious, but very creamy and rich, so I have been attracted to any recipes that contain Dijon.    I admit though I did not try it with Kale, but might.

Rabbit in mustard sauce .... the food of kings ..( sounds like " Lapan a la meutard " )

We had a nice roast beef & Yorkshire pudding today with curly kale and carrots out the garden , plus I nearly had a little more than everyone else.












 I couldn't stop laughing  for we've always heard the jokes about :- " What's worse  than finding a caterpillar in your cabbage "  , " Finding  half of one " .

 I blame the catering staff and gardener who braved the sleet & rain to collect and prepare the kale ...
 

The funny thing was that it was on the way to going down the hatch when my wife spotted it in the kale on my fork  , had I had my spectacles on I might have found it first ..
 

Re enacting the pictures for the camera shots  was great fun .. I think it was the reason Munchkin didn't finish her favourite Sunday lunch .   

OMG, David!  
  

Your post is right up my alley!

  
 

All guffawing aside...did you eat it?

CC

Plantoid, Thank you, thank you.  That was priceless!      

Yorkshire pudding and roast beef, I haven't seen that since 1968 when I was a waitress at the Ahwahnee Hotel in Yosemite Nat'l Park.  It always looked so good.

PS Would you be so kind as to post your recipe in the recipe area?

CapeCoddess wrote:

llama momma wrote:CC-

I'd like to know if you got around to making the garlic scape hummus you mentioned and how it tasted.  I think the flavor of my scapes was pretty good but quite a bit milder than fresh scapes.  Maybe other flavors diluted it or the freezing-thawing process calmed it also? 
 

I read your post right before I made the dip so I added another scape to it for a total of 2.  After the 2 scapes wrapped themselves around the blender blade shaft, I had to unwind them and cut them up.  The fresh ones just blend whole, but these pre-frozen ones were limp and didn't blend well until cut.  Live & learn.  The garlic flavor was perfect with 2, but there was also a minute limp green flavor, is the only way I can describe it, in the background that I could live without.  The rest of the frozen scapes will go into this weeks soup pot and I'll think twice before freezing them next year.  Using them fresh seems to be so much better.

CC

Thanks for these tips and insights! I made scape hummus for the first time last year and it was absolutely delicious, but very intense - especially since I am currently working in retail  . I would like to try freezing them, but after your description I think I will blend them up with some olive oil and then freeze them to see if that will preserve the flavor a bit while still mellowing them. Will post results next fall. Stay tuned...

GG

LOL plantoid! Was your little friend all cooked up? I wonder if it would have been harmful to eat him(her?).

It was cooked for 6 min with the kale and hiding in  my portion of it ready for " slipping down the gulleyo with the gravyo "    .


 It wouldn't have done me any harm , in survival training guys eat things like that raw on both the first and second time down       .

Curly kale,calabash squash, eggplant, parsley, Malabar spinach,Serrano peppers, tree spinach (has to be cooked a long time and we haven't really incorporated it well), breadfruit, papaya and bananas (not from a sf bed of course).

We have Cassava ready to harvest but have to be prepared to do a lot of preparation to incorporate it into dinner. (for chips next time).

We are aiming to create a good enough food supply from the garden and our coming food forest to maintain us "if the boat don't come" as we are mostly dependent on imports and we sure do love Costco.

What is tree spinach? Is that malabar spinach? I think malabar vines up ...

This stuff grows on a pretty large tree, now about 12-15 feet.  We got it as well as the malabar spinach and calabash squash from the yogis at the Hindu Temple here who have very good gardens.  There is probably another name for it.  As soon as I learn how to embed photos I will send a picture.  It is terribly hardy so we want to learn to use it.

Marc Iverson wrote:LOL plantoid!  Was your little friend all cooked up?  I wonder if it would have been harmful to eat him(her?).

New meaning to 'butterflies in the stomach'!

GG

Wow so it really is a tree, not just "like" a tree, huh? That's cool indeed. Especially since trees have so many leaves and in Hawaii things grow so quickly your tree must be very productive! I'm definitely curious to see a pic. I lived in Hawaii for quite a few years.

How did you find malabar spinach? I'm really looking forward to growing it next year, but have never seen it or eaten it. Only bought a pack of seeds!

We got the Malabar spinach from the yogi's.  It is not my favorite since is somewhat mucilaginous like edible hibiscus. However, in both cases, young leaves, sliced thinly, mixed in with greens like kale and collards make it a nutritious addition.  It can really go crazy so we have to keep cutting it back.  

You probably know the saying "On the mainland you hire a gardener to grow stuff; in Hawaii you hire a gardener to cut things back."

When I learn to post pics I'll do so in the gallery.

I put the pulp in the blender and then strain the seeds out.  It makes the most delicious desserts.  Look up "Appasionata;Ode to a Lilikoi".  I subject my friends to this poem before serving little lilikoi cheesecake tarts with lilikoi glaze on mac nut crust.  Did I see that there is a place for recipes on this site?  Don't see it right now.

It's there. Follow back to the root; it's down a good way from the top of the big page listing all the forums.

Your passionfruit cheesecake tart sounds pretty cool. I really miss the guavas from Hawaii, and especially the fresh-off-the-tree papaya. Store-bought hardly resembles the fresh ones. And mangos, but at least we can import them to the mainland.