After the rainiest June in Chicago, everything green basically exploded in my garden, though that did present a challenge for my tomatoes. This picture is actually 3 weeks old at this point, but it’s still quite a change from my the last one I shared from the beginning of June! I’ll update with a photo of the garden currently tonight.
I’ve mentioned my garden a few times this spring, but I think it’s finally settled (and green) enough to share a few pictures and talk about my plans this year (which, if they’re anything like last year, lasted all of a month before I realized my garden had its own plan).
Here’s what came back from last year:
- Chives (obviously), plus a few lonely garlic chives
- Borage (I’m kind of afraid of this plant right now. I think it might grow legs and prowl the streets at night looking for small animals to eat. But the flowers are pretty and it’s good in a Pimm’s Cup!)
- A few lettuce that I neglected for so long last summer that they actually went to seed and grew new lettuces.
- Two strawberry plants. I had five last year, everyone says they’re nearly impossible to kill, other gardeners’ plots are completely overtaken with them. I killed more than half of mine. At least my chives came back?
Here’s what I planted as baby plants, a mix of stuff from the Peterson Garden Project sale, some vendors at the farmers market, and a local garden center.
- Tomatoes. Oh, do I have tomatoes. Let’s see:
- Tomatillos, purple and yellow (so excited for both of these!!)
- Ground cherries
- Peppers: Carmen (sweet), Poblano (mild), Maule’s Red Hot (spicy)
- Dinosaur kale
- Strawberries. I give up on doing strawberries in my garden, but they’ll be nice as a hanging basket! I’ll stick with stocking up at the farmers market and just appreciate the novelty of plucking one or two while I’m enjoying the sunset view from my porch.
- All the herbs. In addition to two kinds of chives, I have oregano, parsley, rosemary, basil (regular and Thai, if the Thai one survives falling over in the car and breaking off most of its stem), bay, thyme, cilantro, epazote, lemon verbena, pineapple mint, and strawberry mint. The mints, epazote, and bay are all in pots on my porch, and the rest were big enough that I split them and have some in my garden to get big and bushy and some on my porch for quick access.
- Snap peas
- Mixed lettuce, half the amount I planted last year
- Mixed chard
- Mixed radishes, mostly French Breakfast, a few purple, and some others that looked interesting. Watermelon radishes are getting planted in fall, a mistake I realized too late last year.
- Dragon Tongue beans, which I’m inordinately excited about. They grew so fast!
- Green beans.
- Cucumber…maybe. I might do this in a pot on my porch this year, since I only want little cucumbers and can let them vine up my porch railings.
Considering all the rain we’ve been getting, everything is growing along quite happily (except some things that are none too happy with all the water. Or the sudden cold snap. I’m looking at you, tomatillos, basil, and rosemary. And I think my rosemary has powdery mildew. Boo.).
Now that the flowers of my chives are put to work, on to more immediate gratification–biscuits.
I will eat biscuits (really, bread in any form) with anything and love them flavored with everything. For my overload of chives, I finely chopped a good handful of the chives I cut back along with two big handfuls of grated cheddar cheese and a few of the chive flowers for good measure, the hard blossom end plucked off and the flower sprinkled in. They were spectacular, perfect under a layer of spinach and an over-easy egg.
With all the herbs I’ve planted, herb biscuits are going to be a great option to stash in the freezer for any future biscuit emergencies (…don’t look at me like that, that’s a real thing). I plan on doing at least one sweet biscuit with the lemon verbena (doesn’t that sound good as the base for a strawberry shortcake?) and another cheesy variation with the thyme (gruyere, perhaps?). Rosemary and black pepper biscuits would be amazing along side lemon chicken.
Chive Biscuits Continue reading
I’m going to be ruthless with my garden this year. One of my biggest mistakes last year was hesitating to cut back and thin out a lot of what I planted. It felt so heartless to pluck out perfectly good little lettuces (they just want to live up to their full lettuce-y potential!) or hack off the better part of my basil plant. What I’m learning is that both thinning out and cutting back is better for my plants in the long run–the plants I leave get bigger, cutting them back encourages more growth.
All that is why that big bushy chive plant from three weeks ago got a major haircut and is now about 5 inches tall. It’s also why I have a jar of chive flower vinegar on my counter rapidly turning a spectacular shade of magenta and a double batch of chive biscuits in my freezer (more on those next week).
Vinegar will definitely be one of my go-tos for my extra herbs this summer. I’ve certainly planted enough, both in pots on my porch and in my garden, to keep pretty much everyone I know well stocked and still have enough left over to play with. I’ve got chives (of course), garlic chives, oregano, parsley, rosemary, basil, bay, thyme, cilantro, epazote, lemon verbena, pineapple mint, and strawberry mint.
Infused vinegar is about as easy as it gets. Use white vinegar in the giant industrial bottle or go fancy with white wine or champagne vinegar. Light colored vinegars are my favorite purely for aesthetics, but you can infuse red wine, apple cider, or even balsamic vinegar (finally a use for the white balsamic I keep buying from Trader Joe’s and never, ever use). Use one herb or a combination; I’m interested in making infused vinegars with basil, lemon verbena, and the mints for some great vinaigrettes this summer.
Throw a few mashed berries, zest, or peppers in the mix (strawberry basil vinegar? cilantro, lime zest, and jalapeno infused vinegar added to salsa or guacamole?). The big trick is patience–you have to let it sit at least two weeks before the vinegar really well-flavored.
And when I still have more herbs to use (as I know I will), chopping them up, mixing with a little bit of olive oil and freezing in ice-cube trays will be an easy way to keep them handy all year. In the meantime, I’ll try not to keep holding this up to the window to see how pretty it looks.
Chive Flower Vinegar
Chicago can’t quite seem to commit to warm weather–we had four days of 80s and sun (perfect for working outside all last weekend at the plant sale and getting a little done in my garden), then, as soon as I get my tomatoes in the ground, down to 40s. Thankfully this weekend is supposed to be solidly beautiful, perfect for grilling, gardening, and generally being outside and eating all the almost-summer foods.
With that in mind, here’s what I’m thinking about making during the long weekend.
With rhubarb season in full swing and strawberries close behind, it was a good opportunity tonight to clean out my freezer of some of both that I haven’t gotten around to using. Easiest thing? Rhubarb-strawberry syrup. A bag each of frozen rhubarb and strawberries, enough water to cover, a few cups of sugar, zest of a lemon, simmer about 20 minutes or until it tastes good. Take off the heat and add the juice of a lemon, refrigerate. I love it with seltzer (and maybe a splash of triple sec).
I loved this grilled chicken I made last summer, and it would go perfectly with grilled asparagus tossed with green garlic and thinly sliced French radishes, a beautiful salad, a glass of wine, and some friends on my porch. Yum.
As for any leftover chicken? A batch of this pesto on a warm flatbread or spread on a toasty pita with some of the lemony grilled chicken tucked inside sounds like a perfect lunch after I finish planting my garden with tomatoes and basil and some new herbs.
And because this is the start of pie season for me, rhubarb pie is a must. I made this to celebrate my first “blogiversary” because it represented so clearly what I wanted from this blog–a new skill learned or perfected (pie crust), a new favorite ingredient discovered (rhubarb) and a recipe to bring them together. And hey, May 21 also marks happy 3 years blogging to me!
I was so on top of my garden this time last year, I had a whole map and planned out what I was going to plant each seasons and everything. This year, I have…chives. And a few returning strawberries. That’s all I’ve managed so far, and mostly because those are the things that came back from last year.
But! Next weekend is the Peterson Garden Project Plant and Bake Sale, which I used last summer as my primary source of plants for my garden. I’ll definitely be getting purple tomatillos again, and tomatoes and basil of course, but honestly not sure what else I’ll plant. I suppose I’ll leave it up to inspiration to strike. In the meantime, this weekend will be all about getting my garden ready (it needs a good layer of compost) and filling all my other assorted pots with soil.
The sale will also be fun this year as I’m helping to organize the bake sale portion of the weekend. It’s been so fun getting a sneak peek at what people are planning to bring, and I can’t wait to see all the goodies (I already have my eye on a few things I want to bring home). I haven’t decided yet what I’ll make for the sale–thinking about pop-tarts with my homemade jam, maybe carrot cupcakes, maybe cheese puffs for something savory.
How is your garden going this year?
Snow, snow, and more snow. Tis the season, I suppose, and in all fairness this has been a not-terrible winter. While I guarantee I will still whine and complain about the waiting-for-the-snow-plow-to-unbury-my-street and digging-out-my-car parts, it is nice to have a Sunday’s-worth of plans canceled in favor of a few cooking/baking projects to basically say “Take that, snow!” (after, of course, an emergency trip to the grocery store since I was out of eggs. And milk. And sugar. All set on bread though!).
After making a veritable cauldron of roasted beef stock, I was looking to put it to good use–something other than beef barley (want to guess what I forgot to put on my list for that emergency grocery run?). Beef goes well with mushrooms, and maybe…some wild rice? Sounded good to me.
One of my Christmas gifts this year was a subscription on America’s Test Kitchen online recipe archive, so I’ve been on a bit of an ATK bender since the new year. Lucky me, one of the recipes in their archives was wild rice and mushroom soup, and easy enough to use beef broth instead of chicken. And since I had a bunch of beef cooked and shredded in bits and pieces left over from making stock, it went into the soup as well.
Well, if I can’t beat the weather (I did try!), I may as well embrace it, and this soup was basically a bowl of snow day winter coziness. Stick-to-your-ribs from the wild rice, beef, and mushrooms; a little bit bright with the lemon and chives; rich and creamy (but not so rich that you can’t have a second helping–we’re embracing winter after all, right?).
Bonus–it went perfectly with that monster loaf of rye bread.
Wild Rice, Mushroom, and Beef Soup
I’ve been a bit neglectful here over the past few weeks, but I hope everyone had wonderful holidays to end and start the year!
It was nice to reflect and realize what an incredible year 2014 was. It started with four weeks of the best cooking class I’ve taken, had a pretty nice midpoint with buying my first home and growing my first garden, and ended with my first of hopefully many visits to Paris, just to list the highlights. And of course continuing to share food, pictures, and stories with you all here. 2015 has a lot to measure up to!
Plus I got all kinds of new kitchen toys I can’t wait to play with–a madeleine pan, pretty kitchen towels, duck fat (very excited about this one! just making a note for next time not to try to put it in my carry-on as it managed to set off all kinds of alarms and earn me a TSA pat down for my efforts), cookbooks, a little chest freezer (can’t wait for farmers market season!).
For a final look back on 2014, the three post popular posts of the year (all of which happen to be three of my personal favorites as well):
I first posted this last January and I’ve been making a batch about every two months since; it’s basically the only mustard I’ve eaten all year and it’s pretty popular at the Chicago Food Swaps too. Lately my favorite variation is with white wine and white wine vinegar, though it’s also good with stout (I’m tempted to try it with the Great Lakes Christmas Ale that’s so popular right now). The cider version was also a pretty spectacular addition to the glaze for my family’s Christmas ham.
I also love this post because it earned this comment in an email from none other than America’s Test Kitchen: “We actually saw your post yesterday and passed it around to people in our office because we loved it so much.” Still one of my proudest moments of 2014.
Another recipe from January, this has been one of my favorite fast meals, especially when it’s cold outside. It’s five simple ingredients–cauliflower, leek, onion, butter, vinegar–that end up being far more than the sum of their parts. It was also my favorite exercise in understanding taste and flavor.
If you have any bags of cranberries left over from holiday celebrations, stick them in the freezer so you can make this when strawberry season comes around again (or you can make it now if you have strawberries stashed in the freezer). It’s by far my favorite jam and is an especially nice reminder this time of year that, really, strawberry season isn’t that far off.
Happy New Year everyone!
There is no doubt that one of the biggest draws of Paris for me was the food. I mean, come on. It’s a food culture practically built on bread and cheese, two of my most favorite food groups.
As I mentioned, I went to Paris with a pretty comprehensive list of places to eat that covered everything from hole-in-the-wall falafel stands to old school French bistros to small plates and wine bars. These are just three of best places I ate during the trip (another post to come shortly with more, but I figured 1,500 words was quite enough to start with): Au Petit Versailles, an amazing cafe; Breizh Cafe for spectacular crepes and cider; and Le Baron Rouge for wine and oysters.
Just over a week to Thanksgiving! It’s tied with the 4th of July as my favorite food/friends/family holiday. While I don’t have any turkey (or mashed potato or stuffing) recipes to suggest for anyone’s feast, I thought it would be fun to see what I could contribute to the Thanksgiving table.
Let’s start with dessert (as all meals should, really). Might I suggest something slightly different along side the apple and pumpkin pie? How about a plum pie spiced with orange, brandy, ginger, cinnamon and a crunchy, crumbly, nutty topping? Yum.
Cranberries? I have two options, both of which can be done in advance. Option one is equally good accompanying a perfect slice of turkey as it is stirred into a bowl of hot oatmeal on a cold morning–a fantastic conserve of cranberries and oranges, nuts and apricots. You can water-bath process it if you feel like it, or just store in the fridge.
Option two is for the slightly more adventurous: pickled spiced cranberries. The berries themselves are delicious, sweet and tart and an excellent complement to the richness of a Thanksgiving meal, but the syrup is equally amazing mixed with some seltzer (…and possibly a little vodka or gin).
Need something to nibble on with said drink? These spiced candied nuts work nicely and conveniently are also delicious (with the pickled cranberries) on a post-Thanksgiving salad with leftover sweet potatoes and goat cheese.
And finally, since I feel no meal is complete without bread in some way, shape, or form, cornmeal biscuits with green onion and black pepper. If these are a bit too casual for your dinner table, they do make for a particularly delicious turkey sandwich.
What are you planning for your Thanksgiving meal (or the leftovers, which are obviously the second best part of the holiday)?