Two Easy, Delicious Dinners for Autumn

Green tomatoes are piled up in a basket, each turning red one by one.  There are spices in the cupboard.  We have piles of retrieved peppers before frost.

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Autumn Curry

Curries are so versatile and very easy.  For this one, I chopped up a head of cauliflower and rinsed a can of chickpeas.  I spread them out on a cookie sheet and drizzled generously with olive oil, and sprinkled on salt and pepper.  That went into a 425 degree oven for 30 minutes.

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If I had been thinking straight, I would have added one of the three dozen peppers waiting to be eaten.

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Now for the sauce.  In a good blender combine 5 red tomatoes, 1 Tb of your favorite curry powder, 2 Tb of cashews, 1 Tb tomato powder, 1 ts salt, 1 ts agave.  Blend well then taste and perfect.  Pour into a saucepan and warm slowly while vegetables are roasting.  Add 1 Tb butter or coconut oil and let that melt in.

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Get a big pot of rice made because you can use it all week!

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Alright, you are done!  Top rice with veggies and sauce and enjoy with a cold pumpkin beer!

Fried Eggs Over Greens and Potatoes with Hot Sauce

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I got out of the car after a long day of visiting relatives in Denver.  On my way to the porch I gathered the collard greens and picked some chives still in the garden.

I had read that morning in a magazine to smash parboiled potatoes and roast them, then top them with eggs and hot sauce.  It sounded so good to me.  But I always like to add a bit more.

Doug had boiled the potatoes before I got home just past parboiled.  This was a triumph because they came out of the oven creamy and crisp.  He transferred them to a cookie sheet smashed them with a saucer.  They had been in a 400 degree oven for 15 minutes when I got home.  He then added a dollop of butter and salt and pepper to each one and I went straight to work on the greens.

Wash and chiffonade a good handful of greens.  Heat a skillet with a drizzle of olive oil over medium heat and add greens.  I sprinkled on Cajun seasoning and garlic powder, along with salt and pepper and cooked them just past wilted.  Transfer to a plate.

Sprinkle bread crumbs on potatoes and keep baking.

No need to wipe out the skillet.  Add a touch more olive oil and cook four fresh eggs to over medium.

Split greens and potatoes on two plates and top with eggs and chives.  Serve with hot sauce.  Oh my, people, I cannot tell you how incredible this flavor combination is.  We grew all of the vegetables and our chickens laid the eggs.  A true farm meal.  And delicious.  And fast.  Also good with pumpkin beer.

 

Greens in the Window (and helpful cats)

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I sure love greens, especially in the winter time with all the rich, heavy foods around.  I never liked greens much growing up because I only had the frozen or canned, therefore soggy, variety.  Fresh greens crisped in the oven for 10 minutes at 350 degrees with a little olive oil and garlic is my idea of amazing food.  Added to soup, or on top of toast with barely a sauté is amazing too.  Oh, then there is folded into omelets, frittatas, and sprinkled on top of pizza.  Well, you get the point.  I still have some kale, chard, and collard greens in the garden, but they are looking a little rough this time of year.  I may cover them with straw and see if I can extend their season.  However, insurance is in the window.

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Pick up some seeds from your garden center and grow your own!  I so carefully planted a packet of spinach and one of kale in a pot and placed it on the shelf in the window covered with a zip lock bag so it could germinate greenhouse style.  (I put a five foot folding table in front of the south window then place a tiered shelf on the table to add space for more pots.)  Ichabod Crane (who loves trouble) knocked the whole pot over in his failed attempt to jump onto the shelf.  Fresh potting soil, and sadly, seeds were everywhere!  I was pretty mad, the cats hid from my yelling for awhile.  After I vacuumed the soil up, I replanted the pot with chard and lettuce and moved it to the west window away from furry monsters.

Frankie (the orange tabby) and Ichabod enjoy a lively game of chess.
Frankie (the orange tabby) and Ichabod enjoy a lively game of chess.

I loosely cover the pot with plastic of some sort, saran wrap or even a freezer bag, until the seeds germinate.  Keep the pots moist but don’t wash away the seeds!  In no time at all you will be harvesting baby greens for your meals.  That burst of chlorophyll enlivening your body.  After you get the greens going, they like water every third day or so in the house.

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To my surprise there are seedlings coming up everywhere in the south window!  In the Rosemary pot, in the tomatoes…seems greens really want to grow.  It’s easy to get your own indoor garden growing!   Just don’t let the cats help.

Early Crops for Spring

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“Take me home, country roads, to the place…I belooongg!”  I was belting out my favorite John Denver song while tilling the sweet ground.  The few inches of leaves (from my neighbor’s trash last fall) and compost that I put on before the fierce winter weather did the ground good.  It is dark and fragrant.  The moisture stayed in many parts of it.  This winter has been the most moisture we have received here in a long time and though I am still cold, it is nice to have so much damp ground.  The pastures last year were so dry that hay spiked in price, animals went hungry, people panicked.  The air is sweet with cool snow.

I raked back the majority of the unbroken-down mulch to the side.  I gently tufted the soil with a rake, not turning it (too many nice microorganisms workin’ for a livin’ down there!), just loosening the top.  Mulch will return once the plants are up.

I made an impromptu chart on the back of an index card during a sudden moment of gardening inspiration in January.  I listed all the seeds to be planted in April (my early crops), all the ones that are planted third week of May (summer crops), and the ones that will be replanted the end of July and August (late crops….same as the early crops).  I have eleven raised beds so I had to do some fancy finagling to get everything to fit.  So I gave each bed a number and set to work jotting down what should be planted where.  What will have time to finish growing in order to put in summer crops?  Where will I have space to put in late crops and still have room for perennials and medicinal herbs?

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Collard greens, Swiss chard, two kinds of kale, radishes, and two kinds of lettuce went into bed 1 which will be followed by tomatoes and peppers with greens continuously grown around them.

In a brief moment of gardening brilliance I set  up three tomato cages and planted peas around the perimeter in a circle in lieu of a trellis.  The peas and a few red potatoes and the most beautiful scarlet carrots went into bed 3 to be followed by soybeans and lettuce.

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The limited potatoes are because I purchased them from the nursery then left them on the car floor.  Where they were then trampled by various teenager’s feet and piles of this and that.  The remaining potatoes are shriveling and look rather pathetic but I still intend to plant them today in the potato barrels.

Cabbage and cauliflower went into bed 4 nestled in with surprise onion shoots from last year.  I don’t have the heart to pull them out.  I will be lucky if the delicious cabbage and cauliflower ever transpire, we have a short growing season and bugs that love them so I don’t have anything planned for bed 4.  Just a nice, long luxurious growing season for the cruciferous delicacies I love.

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The garlic is coming up with frost burned tips, slow but sure.  I do hope they make it!  One cannot survive in the kitchen without a smidge of garlic.

Onions went in to bed 8.  The possibly dead…possibly sleeping…Cabernet Sauvignon grape vine slumbers (hopefully) next to them.  And in a fit of ridiculous hopefulness, Brussels sprout seeds joined the onions in bed.

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The snow gently covered them for the last two days since I planted.  Today should shine bright and cool.  We will be nearing temperatures in the 70’s by the weekend and early germinated shoots ought to be sticking their heads up to peek at their new world.  I will have my face to the sun, singing, “Take me home, country roads…..”