The Monsoon Winds

CSA - Wood Duck Farms and Watermelon, Arugula, Feta Salad with Balsamic Vinaigrette

2011-07-14T07:04:00.000-07:00

I finally took the plunge and joined a CSA (community supported agriculture). After much research, I landed on Wood Duck Farm. I was attracted to Wood Duck Farm primarily because the CSA offered a mix of fruits and vegetables. In addition, they allowed members to order a partial share. Although V and I are vegetarian, the full share is still too much food for us to consume especially with our garden supplementing daily meals.

What are the benefits of a CSA?

- Cheaper way to buy organic produce. Doing the math, the CSA comes out cheaper than purchasing the same vegetables from Whole Foods.
- Being kind to the environment. The vegetables cover less transporation ground (farm to comsumer) resulting in fewer emissions. Also, no chemicals are used in the production of your delicious vegetables and fruits.
- Adding variety (and nutrients) to your diet. You are forced to incorporate vegetables into your diet especially ones that you would not have normally purchased.
- Supporting your local farmers!!!

There are numerous CSAs in Houston. Here is the link to Wood Duck Farm: http://www.woodduckfarm.com/

This week's CSA included: peaches, eggplants, tomatoes, potatoes, arugula, onions, and a watermelon. For a friend's BBQ on Saturday, I made watermelon, arugula, and feta salad with balsamic dressing.

Watermelon, Arugula, Feta Cheese Salad with Balsamic Vinaigrette

1/2 medium sized watermelon (cut in triangle slices without rind)
3 cups arugula
3-4 oz crumbled feta cheese
- Arrange watermelon slices on bottom
- Sprinkle with a little kosher salt on top
- Layer arugula on top
- Add crumbled feta on top

Dressing:
3 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup olive oil
salt and pepper to taste
- Put ingredients in a jar and shake

- Sprinkling dressing on top right before serving.
- Also be sure to keep the salad cold.

Meyer Lemon Ricotta Pancakes

2011-02-13T14:54:00.000-08:00

I absolutely love brunch. I'm constantly experimenting with different recipes (expect Chai French Toast next!). I also love hosting guests. As you can tell, both of these loves marry together pretty well.

I want my home to feel like a comfortable bed and breakfast where guests are welcomed with little scented soaps and toilettries and freshly laundered linens. In the morning, I greet guests with a beautiful delicious breakfast spread. Here is one of the recipes that I recently made for a house guest. It's citrus season and the farmer's market is full of unbelieveably beautiful fragrant meyer lemons. I couldn't resist making these. The citrus flavor is vibrant and enhanced by the lemon curd. The egg whites lend a fluffiness to the pancakes and the ricotta adds a richness.

Meyer Lemon Ricotta Pancakes

2 large eggs, separated
1 1/3 cups milk
1/3 cup ricotta cheese (low fat or skim)
1 tablespoon grated Meyer lemon zest
1/3 cup lemon curd
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt

(1) Mix flour, sugar, baking soda and salt.
(2) In a separate bowl, whisk egg whites until peaks form.
(3) In a separate large mixing bowl, whisk milk, egg yolks, lemon zest, and lemon curd. Fold in ricotta cheese and dry mixture.
(4) Gently fold in egg whites into the egg yolk mixture.
(5) Heat a non-stick pan. When hot, dot some butter into the pan. I measure pancakes using an ice cream scoop. This ensures perfect round pancakes every time. Cook until lightly brown on each side.

Enjoy!

Winter Gardening....

2011-02-05T13:24:00.000-08:00

Below are pics from the seeds that I planted in November. I was worried that the plants would not survive the frost last week. However, the plants were cozy under blankets and made it through. Here are the most recent pics of the plants. Last week, I planted radish (watermelon, globe, french breakfast, and icicle), mustard, spicy lettuce mix, arugula, spinach (tyee and teton) and bok choy. The lettuce will be ready in a couple of weeks and the radish will be harvested in a month. Today, I planted sugar snap peas, radicchio, fennel, broccoli raab and parsley. Below are pics from the garden.

Moss growing in the backyard.....

Look what I came home to after my trip...the oranges ripened after 4 months on the tree! What a perfect Christmas present!!

Russian Red Kale

Curly Blue Kale

Parris Island Romaine Lettuce

Marvielle of Four Season Red Lettuce

Chiogga Beets

Rainbow Swiss Chard. The seed packet comes with seeds that are hot pink, red and yellow. In the past, the only seeds that germinated were the hot pink ones but I was dying for yellow and red ones. That's the point right...getting a rainbow of colors. It's not much of a rainbow if you only get one color ;-) This year, I finally got them all. Yay!!

Indian Mustard

Cilantro. I planted a purchased cilantro plant last year from the nursery. The weather became hot shortly after and the plant bolted. I let the plant go to seed and left it alone. I collected some seed and let the rest just disperse in the garden. This year, I have 6 cilantro plants which is great for me. Can't wait to make some salsa!!

Spring is around the corner...new chives sprouting....

Farmer's Market Dinner

2011-02-02T10:54:00.000-08:00

last night, dinner made from the garden and the farmer's market on richmond and eastside.

soft goat cheese with dill...made my mouth pucker
roasted beets..sweetened the palate
wild arugula...bitter to the taste
greens from the garden..colorful and a myriad of tastes
meyer lemon vinaigrette..acidic

balanced perfectly.

simple things i forget-
how great cheese made from raw fresh milk tastes
how dill is the best wild weed
how harvesting from my land gives me such joy
how comforting it is to know where my food comes from

last week, i took a friend to the market and she was overwhelmed by the options. houston just isn't skycrapers and highways. outside our town lie hundreds of farms that sell food straight from farmers wanting to give us a taste of real food. the best thing she said to me was, "i always thought it was more expensive than the grocery store but its actually cheaper." i think she will become a regular visitor. that gives me happiness.

New Year, New Adventures

2011-01-30T16:10:00.001-08:00

Hi everyone! The past few months have been very busy for us. In November, I planted the winter garden and then it was off to Las Vegas for Thanksgiving. Kept my fingers crossed that there would be enough rain in my absence!

V and I jetted off to Morocco, Spain and Portugal to have new adventures with old friends. Of course, relaxed from vacation, I came back to a crazy work schedule. One week after returning, I needed another vacation!

Now, with my project done, I've been able to catch a breath. I set my New Year resolutions and am excited about the new adventures to come in 2011. I'm fanatical about my resolutions. Last year, it was to get over my life-long fear of water. I not only learned to swim, I even got a scuba license!

I want to wish all of you a wonderful New Year and hope that everything you wish for comes true!!!!!!!!

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One of my New Year's goals is to post more often on this site. Below is a recipe for breakfast tacos. The key to this recipe is in the ingredients. They have to be the best you can find, farm fresh.

"Sausage," Farmer's Market Eggs, with Avocados, Onions and Tomatoes.

1 Morningstar sausage patty
2 Farmer's market egg, beaten
1 tablespoon milk or half and half
1 fresh wheat tortilla
1 Farmer's market tomato
1/2 avocado, sliced
2 slices onions
3-4 small slices jalapeno
1 lime
salt and pepper

(1) Cook sausage patty in pan. Remove sausage and crumble.
(2) In same pan, add eggs and milk/half and half. Add salt and pepper. Stir until cooked.
(3) Heat tortilla on open flame on stove. This is another secret weapon. The firing adds a smoky flavor to the taco.
(4) Assemble the taco: Add eggs/sausage to tortilla.
(5) Top with tomato, avocado, onions, jalepeno, and a squeeze of lime.

Garden Update

2010-08-09T16:58:00.000-07:00

The garden has been flourishing and has become quite the jungle. I have given up taming the beast. This week, we harvested beans, okra and zucchini. It appears that the cucumbers have succumbed to disease. The beans are also showing signs of disease. It looks like rust. I purchased some Organocide to combat the disease. Hopefully it will work.

Yesterday, I noticed tindoora (dondakai), tiny Indian melons. Tindoora is a root plant, meaning that it cannot be grown from seed, you need a root from the previous year. The roots are collected in the winter and stored until the spring. I looked for months for a root asking everyone Indian person that I knew and finally I found one (Thanks P!). Pictures of the garden as well as the most recent harvest are below.

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Tindoora:

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Harvest:

Thanks for visiting!!

Bees and Blooms

2010-07-15T19:27:00.000-07:00

Bees are buzzing and the garden is blooming. Lured by the sweet nectar on the fragrant orange blossoms, families of bees visited my backyard over the past week. Hopping from one flower to the next collecting nectar, the bees unknowingly pollinated the flowers.

Eggplants:

Trellis' galore (Tindoora, Ridge Gourd, Indian Broad Beans, and Bitter Melon):

Okra, Sweet Peppers, and Squash:

Pole Beans, Basil, and Cucumber:

Blooms and More:

Okra Lee-

Eggplant-

Bitter Gourd -

Thai Pepper -

Jalapeno Pepper -

Bell Pepper -

Burgundy Okra -

Eight Ball Squash -

Lettuce -

Pole Beans - this plant is prolific. I harvest 10-15 beans a day.

Orange Tree (Honestly, I am surprised that this tree bloomed again. Apparently it is quite difficult to grow citrus. The whole backyard smelled like orange blossoms. I just sat outside with my Mom enjoying the fragrant air.)

The bees buzzed around and viola...we have tiny little oranges...

Cucumbers - I only planted these about two weeks ago and look how fast they grew. I attribute their growth to the monsoon we experienced recently in Houston.

I saved the best for last. This is a ridge gourd flower. When I spotted it, I couldn't stop staring at it. It's amazing how nature creates such beautiful things. It was like looking at white star with a floating halo. The tendrils reminded me of lace fraying at the edges. Hope you enjoyed this week's post!

Harvest Monday - 7/12/2010

2010-07-14T16:57:00.001-07:00

Harvest Monday - My mom was in town for the past few days so my harvest post is late.

I've been dying to send a "Harvest Monday" post to Daphne's Dandelions for over a year now. My garden yielded such small harvests last year that they didn't warrant sending a post. However, this year is another story!!! Granted, my garden is much smaller than some of the other bloggers but for being inside the city, it's a great use of space and provides ample vegetables for the both of us.

This is my first real harvest from the garden and I am truly excited. Vinay and I can actually make a meal from this harvest. On the menu tonight, (1) beans stir-fried in lentils, cumin, and mustard seeds and (2) garlic infused dal with sorrel.

This weekend, I will purchase a scale so that I can weigh the harvests. Daphne, thank you for uniting all the gardeners across America and helping us stay passionate about gardening.

Harvest:

52 beans
19 sorrel leaves
36 thai peppers

Vegetarian Pad Thai

2010-06-05T15:50:00.000-07:00

This one is for my awesome sister-in-law, who had quite the adventure finding tamarind for this recipe :-)

Full of fresh veggies and gluten-free.

Vegetarian Pad Thai:

1 shallot or 1 small red onion, sliced thin
1 small bok choy (chopped)
10 sugar snap peas (these are from my garden!)
1 cup shitake mushrooms (optional for you S)
1/4 cup cilantro and mint leaves (hand torn)
2 cups mung bean sprouts
1 tsp ginger grated
3 green onions, chopped (separate white and green parts)
1 package rice noodles
1/3 cup dry roasted peanuts
1 package tofu (cubed)
4 lime wedges

Sauce:
3/4 tablespoon tamarind paste (available at Asian/East Indian food stores)
1/4 cup hot water
31/2 tablespoon tamari sauce (or gluten-free soy sauce)
1/2 to 2 teaspoon chili sauce
3 tablespoon brown sugar

Directions:
(1) Soak noodles in hot tap water until pliable and soft. Drain and rinse in cold water.
(2) Mix the sauce ingredients together and set aside.
(3) Add 1 tablespoon oil to a wok. Heat on high.
(4) Add tofu and brown. Remove from pan.
(5) Add a little more oil. Add ginger and shallot, saute for one min. Do not let brown.

(6) Add white part of the green onions,bok choy,peas and mushrooms. Saute on high heat for 3-4 min.
(7) Remove mix from pan. Add to tofu mixture.
(8) Add a little more oil. Add noodles to pan and 1/3 of sauce. Saute. Add 1/3 more sauce and saute. The noodles need to be thoroughly mixed using a two utensil tossing method. I added a tablespoon of hot chili flakes at this point to amp up the heat level.

(9) Add remainder of sauce, bean sprouts, peanuts, cilantro, mint, and green part of green onions. Toss and cook for 1 more minute.

Serve with lime wedge and Sirachi sauce.

Garden Update

2010-05-09T15:43:00.000-07:00

In our gardening adventure, we've already had quite a few ups and down. All of the bean plants had to be pulled due to "I have no idea" disease. They grew well for a few weeks and then just stopped growing. The key to having a successful garden is to plant seeds that work well in your climate. The seeds that were planted were not adapted to Houston or so that is what I want to believe. In Houston, we have hot and humid summer so garden plants are susceptible to mildew and rot. Our garden has already seen its fair share of both of these. For powdery mildew (sounds a lot worse than it is), a solution of milk and water sprayed on the leaves will slowly solve this problem. Numerous plant diseases can be avoided by installing a drip irrigation system by keeping water off plant leaves. Today, we installed a drop irrigation system and covered the garden with a few inches of mulch.

In the past few weeks, we have found numerous caterpillars which V has diligently been picking up and gently placing in the front yard. Yesterday, I spotted a gorgeous yellow butterfly fluttering in front of the house, I hope its one of the caterpillars we saved. Here are a few recent pictures of the garden:

Compare this picture to the one in the last blog and check out the progress so far!

Blueberries:

Eight-Ball Squash:

Snow Peas:

Blackberries:

Basil:

The only 2 bean plants left:

2010 Spring Garden

2010-04-04T16:51:00.000-07:00

In our efforts to become more environmentally conscious, we are attempting to live sustainably from our "land," as tiny as it may be. Our goal is to eat at least 60% of our food from the garden. We built a raised garden that is 25 feet by 4 ft. We planted the following:

Herbs: Cilantro, Parsley, Basil, Chives, Dill, Rosemary, Sage, Mint
Vegetables: Hestia Bean, Kentucky Bean, Okra Lee, Snow Peas, Eggplant (2 types), Red, Green and Yellow Bell Pepper, Thai Pepper, Lettuce, Spinach, Kale, Carrots, Swiss Chard
Fruits/Berries/Citrus: Blackberries, Raspberries, Blackberries, Blood Orange, Calamuddin Orange, Mexican Lime

Raised Beds:

Blueberries:

Citrus Trees:

Calamuddin Orange:

Hestia Beans, Bush Beans, and Okra:

Snow Peas:

Limes:

Going Vegetarian Wine Dinner

2009-10-19T20:10:00.000-07:00

My husband and I recently became vegetarian for a multitude of reasons. Our primary goals were to become animal friendly, greener, and healthier. When I was vegetarian (for 8 years and nearly 15 years ago), there weren't many options at restaurants. It's definitely much easier now with a vegetarian option gracing almost every menu. You will notice that the recipes on this site will now be vegetarian. With this wine party, I wanted to showcase that vegetarian food doesn't mean sacrificing the gourmet experience.

Menu:
Amuse Bouche
Grilled Three Cheese Panini with a Roasted Tomato Basil Soup Shot

First Course
Silky Cauliflower Soup with Purple and Gold Cauliflower Saute Drizzled with Truffle Oil

Second Course
Mushroom Kale Empanada with Cardamom, Tomato, and Ginger Consommé

Third Course
Butternut Squash and Mascarpone Ravioli with Hazelnut Brown Butter

Fourth Course
Linguine with Butter, Pecorino, Arugula, and Pink Peppercorn Sauce

Fifth Course
Poached pears in Honey, Ginger and Cinnamon syrup
Chocolate Honey Almond Tart
Rum Raisin Gelato

Recipes
Grilled Three Cheese Panini with a Roasted Tomato Basil Soup Shot

Roasted Tomato Basil Soup

Ingredients

1 can good quality roasted tomatoes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped yellow onions (1 onion)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 cup fresh basil leaves, packed

Directions

In an 8-quart stockpot over medium heat, saute the onions and garlic in olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, and basil. Bring to a boil and simmer uncovered for 40 minutes. Puree using a hand blender or in a blender. If you do it in a blender, hot liquids tend to expand so remove the plastic cap in the lid and cover with a towel. Taste for seasonings. Add additional water if you would like the soup thinner Serve hot or cold. Serves 8 small portions

Grilled Three Cheese Panini

Ingredients

10 bread slices, remove crusts
Three types of cheeses (use your favorites, I used fontina, mozzarella, and provolone)
Butter

Directions

Butter the bread on both sides. Add cheese and pan sauté until toasted.

Silky Cauliflower Soup with Purple and Gold Cauliflower Saute Drizzled with Truffle Oil

Regular cauliflower can be substituted for this recipe. I use purple and gold cauliflowers if in season. The colors impart a vibrant quality to the soup.

Ingredients

2 tbsp olive oil
2 cups chopped leeks, white portion only, rinsed well
1 head golden cauliflower, florets separated (reserve 1 cup of florets)
2 cups unsalted vegetable stock
1 ½ cups heavy cream or fat-free half and half to be healthier
1 bay leaf
1/2 tsp. coriander powder
Salt and freshly ground white pepper, to taste
White truffle oil for serving
Fennel fronds for decoration

For Cauliflower Saute:

1 cup of reserved golden florets
1 head of purple cauliflower, florets separated
1 tsp thyme
Salt and pepper

Directions

For cauliflower sauté, in a pan, sauté cauliflower until a slighted browned. This releases the sugar and imparts a wonderful caramel flavor. Cover and cook for 5 min. Salt and pepper.

For soup, In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, half/half or cream, bay leaf and coriander, bring to a simmer and reduce heat to low. Simmer, stirring occasionally, until the cauliflower is very tender, about 30-35 minutes. Remove the bay leaf.

Puree the soup directly in the pot using a emersion blender until it is very smooth and creamy. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.

To serve: Pour soup in bowls (I use china cups). Top with 2 tbsps of the cauliflower sauté and drizzle with truffle oil. Add a fennel frond or parsley for color.

Mushroom Kale Empanada with Cardamom, Tomato, and Ginger Consommé

I was watching Top Chef last week (fyi, most talented chefs so far) and Jennifer made this broth that sounded like rasam. Naturally, I was intrigued by this application of our Indian comfort food. It’s comical how comfort food is one country is considered gourmet cuisine in another. Their broth was served with beef. I instead chose a mushroom kale empanada and made a few adjustments to the consommé. V requested the mushroom empanada but I added kale which is growing rampant in the garden. Be warned that putting together the empanadas is time consuming but a stunning show piece especially if you are aiming
to impress.

Cardamom, Tomato, and Ginger Consommé

Ingredients

6 plum tomatoes
2 whole star anise
8 pods cardamom, crushed
1 teaspoon fennel seeds
1 head garlic
1 knob ginger
½ cup rice wine vinegar
½ cup sugar
1 teaspoon sambal
1 can vegetable stock (reserve the can)
2 shallots, sliced thin
Salt and pepper

Directions

Add shallots to oil and cook until caramelized. Take care not to burn. Then add tomatoes with spices, ginger, and garlic. This phase is just to sweat the tomatoes (i.e., release the liquids). Deglaze with vinegar and add sugar. Add sambal and stock. Simmer for 30 minutes. Take off heat and steep for 10 minutes. Strain and reserve. The left over strained items can be used to make vegetable stock (which is what I did). I freeze the stock to use later.

Mushroom Kale Empanada

Ingredients

1 package of uncooked tortilla wrapper
Reserved can from consommé recipe (remove the lid completely)
1 cup of chopped kale
1 small container of bela mushrooms (baby portabellas), sliced thin
2 shallots, sliced thin
2 cloves of garlic sliced thin
1 tsp crushed pepper
1 tbsp olive oil

Directions

In a sauté pan, add garlic and crushed pepper to oil. Cook until aroma releases but do not brown. Add shallots, cook for 5 min on medium heat. Add kale and cover for 15 min. Kale is a tough leafy green and needs to be braised to be edible. Otherwise, it will be tough and chewy.

Once the kale is braised, add the mushrooms and cook until tender. Add salt and
pepper to taste.

Assembling the empanadas, using the can, cut a hole into one tortilla wrapper. Each wrapper should provide 3 rounds. Place 1 tbsp or more (depends on your can) on each round and cover with another sound. Seal either by pressing. If the wrapper does not seal, then apply a tiny bit water on the edge of the round. Bake in the over until golden brown. Approximately 10-15 min.

To serve: Place two empanadas in a bowl. Pour some sauce on the bottom, not over the empanadas. Add a fennel frond on top for decoration.

I will post the other recipes shortly.

Baby Basil

2009-08-06T18:01:00.000-07:00

Today, while working in the garden, I started pulling what appeared to be weeds. After pulling two plants, a basil aroma filled the air. I realized that these weren't weeds but tiny little basil plants!! There were almost 30 of these plants.

Another great garden moment, I saw a tiny adorable baby frog today. I hope he doesn't run away. To entice him (or her!) to stay, I plan to build a little fountain to lounge around in.

Check out the pics!

No rain but we have tomatoes, eggplants and peppers.

2009-06-28T15:31:00.000-07:00

I don't have much time to write today. Work has pretty much been taken over my life. Here are a few pics for my blog readers to enjoy. I plan to make a caprese salad with these plump juicy tomatoes, cream fresh burrata cheese (from a local purveyor that I recently discovered), and aromatic sweet Italian basil. Simple fresh clean flavors. Bon Appetit!

Another Harvest...Salad Greens and Tomatoes

2009-06-17T20:37:00.000-07:00

I act like a little kid when I come home every day, all wide-eyed, excited, and ready to run into the garden. I can hardly wait to harvest any potential little treasures that may have flourished during the long sunny day. Today, a handful of the tomatoes were starting to ripen. Typically, I eat them right off the vine, letting the flavor burst in my mouth. Today, an idea sparked. Why not make a salad? ...a gorgeous aromatic herb salad...some mint, basil, salad greens, arugula, red and yellow tomatoes...drizzled with a balsamic EVOO vinaigrette...

My mouth is watering thinking about the tasty salad I will be chomping down tomorrow.(I know you're jealous!)

Wine Party III - Miami Hot!

2009-06-06T14:55:00.000-07:00

I hosted the third wine tasting last week and served Nouveau Latin American cuisine. J, a wine expert, brought three amazing wines to the party. We started with a Sauvignon Blanc, and ended with a Cabernet Sauvignon. In the middle,we tasted a Rose whose flavor just exploded like a symphony in the mouth. The palate consisted of intense strawberry flavors with hints of honey and cream.

2006 Caymus Vineyards - Napa Valley
2007 Rose Chateau D'Aqueria - Tavel
2006 EOS Sauvignon Blanc - Paso Robles

FYI, the flower and herb arrangements are from the garden.

Menu:

First Course
Pepita-Crusted Turkey and Mushroom Empanadas served with Poblano Orange Mojo
Second Course:
Pan-Fried Corn and Chive Cakes served with Avocado-Cilantro Crema
Intermezzo:
Tangerine and Mint Sorbet
Fourth Course:
Carnival Slaw with Sweet Gauva Vinaigrette
Fifth Course:
Latin-Spiced Steak with Sweet Potato and Plantain Mofongo, Lime-Spiked Vegetable Escabeche, and Mango Tomatillo Mole
Dessert:
Symphony of Berries
Berry Tiramisu
Meyer Lemon Creme Brulee with Berry Mint Compote

This time I am posting pictures of the preparation and final food. Recipes are coming soon. It takes quite a while to type the recipes. Sorry!

For your viewing pleasure:

First Course
Pepita-Crusted Turkey and Mushroom Empanadas served with Poblano Orange Mojo

Second Course:
Pan-Fried Corn and Chive Cakes served with Avocado-Cilantro Crema

Intermezzo:
Tangerine and Mint Sorbet

Fourth Course:
Carnival Slaw with Sweet Gauva Vinaigrette

Fifth Course:
Latin-Spiced Steak with Sweet Potato and Plantain Mofongo, Lime-Spiked Vegetable Escabeche, Mango and Red Onion Salsa and Mango Tomatillo Mole

Dessert:
Symphony of Berries
Berry Tiramisu
Meyer Lemon Creme Brulee with Berry Mint Compote

More Pics of the Garden

2009-05-13T20:03:00.000-07:00

Here are more pictures of the garden. I toiled away putting in new flowering plants. The back yard needed more color. I also hired a carpenter to build a 6 foot planter for the backyard.

Kale and Sugar Snap Peas: (added a wire cage)

Zinnia, Swiss Chard, French Radish and Chinese White Radish:

Another Eggplant: (if you click on the picture, you can see the other eggplant all the way in the back)

First Tomato (Yay!):

Planter Box: (Swiss Chard, Lettuce, Spinach, Beans, Arugula, Colorful Zinnias)

Stay Tuned for Pictures of the Front Yard1

Grow Baby Grow!

2009-05-06T18:42:00.000-07:00

This gardening endeavor taught me two important lessons: (1) to appreciate nature and all the fascinating and suprising little things that it offers; and (2) to be grateful to the farmers in this world for their hard work.

I have been very busy working, tending the garden, preparing for a visit from my in-laws and the next wine party, travelling on weekends (Jazz Fest) and well just living life...

The garden's growth slowed quite a bit for a month primarily because it was inundated with bugs and other non-beneficial little creatures. For the past few weeks, I have been checking on the plants daily, spraying with strong gusts of water (rids aphids) and picking off caterpillars (one by one). I have also been tracking the plants that attract bugs and moving them into pots to deter them from the in-ground plants. After three weeks of this painstaking work, success!! See the pics below. To get a good comparison of the plants growth, check the first garden post, The First Day of Spring.

SUGAR SNAP PEAS AND KALE:

Remember that I planted sugar snap peas in the original batch, they all died because of poor water drainage. Switched to pots and its flourishing. These are going to have be staked soon. Stay tuned.

EGGPLANTS:

I found this little guy peeking though yesterday. He's been hidden under leaves.

GARDEN: (Compare this pic to the first day)

SWISS CHARD:

THAI PEPPER:

LAVENDER:

I planted this lavendar two seasons ago and it started dying so I just cut the entire plant down to a stump. It is growing back strong and smells amazing. Can you believe this was nothing but a root.

MINT GALORE:

Oodles of Udon Noodles....

2009-04-21T17:10:00.000-07:00

Last night while cleaning out my refrigerator, I noticed a ton of vegetables on the verge of spoiling. I tend to go crazy at the farmer's market on my weekly Sunday trips. Therefore, I find myself with a hodge podge of veggies at the end of the week. During my latest cleaning, I found yellow squash, sugar snap peas, red onions, green onions, and broccoli. I instantly thought noodle dish. I reached into my pantry for udon noodles (from my last shopping expedition to Chinatown). I threw this together in literally 20 minutes. My local Chinese take-out restaurant will definitely be losing some business because this noodle dish tasted incredible and took less time than ordering food.

Oodles of Thai Curry Vegetables and Noodles:

1 onion, quartered
1 zucchini or yellow squash, 1/2 in cubes
4 green onions, cut on diagonal
1 crown broccoli (keep florets intact)
15 sugar snap peas
1 package udon noodles
1 tablespoon red curry paste
Salt
1/2 cup of fat free half and half
1 tablespoon EVOO
Salt

1. Cook noodles according to directions. Drain.
2. In a wok, add oil and turn the heat to high.
3. Add all the vegetables and cook for 2 minutes. The vegetables should still be crisp.
4. Add thai curry paste and mix to coat all the vegetables. Cook for an additional 2 minutes.
5. Add half and half and cook for 1 minute.
6. Add noodles and coat with the sauce. Cook for an additional 1 minutes. Add salt to taste.

Variations: Add cilantro if you would like at the end. If you like spicy food, add more curry paste.

Vinoing Again!

2009-04-18T15:19:00.000-07:00

Throwing a seated dinner coupled with a wine tasting is an exercise in patience and timing. During a well-executed seated dinner, guests dance from one course to another seamlessly without skipping a beat. I admit that the timing was slightly off during my first seated dinner (for more than four people that is). Typically, I opt to throw appetizer parties or buffet dinners. I expect that subsequent dinners will be easier as I adapt to the timing. The gathering started with smelling, tasting and dialoguing about the five white wines. The object of this class was to differentiate the bouquet and taste in a dry and medium-bodied Riesling and to distinguish the influence of oak in various wines.

We tasted the following wines:

Selbach 2006 Dry Riesling $17
Dr. Thanisch (vdp) H. Riesling Kabinett Mosel-Saar-Ruwer Bernkasteler Badstube 2005 $20
Bouchié-Chatellier Argile à S - 2006. Blanc | Pouilly-fumé $23
Printhie 2006 Chardonnay (Orange, Australia) $17
Taft Street 2007 Chardonnay (Russian River Valley) $16

The two big hits of the night were the Dr. Thanisch Riesling and Taft Street 2007 Chardonnay.

The Asian fusion menu consisted of:

Thai Coconut and Pumpkin Soup with Crispy Spring Onions and Cilantro Oil
Sambar Thyme Corn Muffins
Ribbons of Zucchini and Yellow Squash with Mesclun Greens and Ponzu-Balsamic-Sambal Vinaigrette
Pan-Seared Tilapia, Served on a Bed of Coconut-Ginger Scented Jasmine Rice and Drizzled with Thai Basil Oil and Papaya-Habanero Sauce
Snow Peas with Sliced Almonds and Caramelized Shallots
Molten Chocolate Cakes Served with Coconut Saffron Ice Cream

I gather tasting notes from various sources and assemble them into one description.

Dr. Thanisch (vdp) H. Riesling Kabinett Mosel-Saar-Ruwer Bernkasteler Badstube 2005
Perfumed and marked by vivid acidity, this exhibits nectarine, apricot, and mineral flavors, ,all well-defined and persistent. Light in weight, yet intense and concentrated. Drink through 2012.

Selbach 2006 Dry Reisling
This pale, straw yellow wine is wonderfully refreshing, crisp, and clean. Aromas of apple and citrus are mellow, but the tart flavors of green, Granny Smith-type apples and lemon, explode in your mouth. Bright acidity and a medium-length, spicy finish make this a wonderful wine to serve with your lighter and/or spicier dishes, fish, or garden salads.

Bouchié-Chatellier Argile à S – 2006 - Pouilly-fumé
Made from 100% Sauvignon Blanc, the wine displays the characteristic aromas that one expects in a quality Pouilly-Fumé -- gunflint, minerality, yellow fruit, citrus and grassy notes -- combined with tart acidity and good length on the palate. A long mineral and citrus finish. Quite juicy, lively fruit, very pleasant green apple grassy flavours. Vibrant lively style.”

Printhie 2006 Chardonnay (Orange, Australia)
Pale yellow with green hue. Bouquet is peach and nutty with buttery undertones. A refined palate displaying tropical fruit characters with a creamy mid-palate and finishes long with a twist of lemon acidity and subtle toasty French oak.

Taft Street 2007 Chardonnay (Russian River Valley)
The wine shows graceful notes of tropical melon on a juicy backdrop that stays lively through the finish. A medium gold color in the glass, this wine has a soothing nose of buttercream, lemons, and Nivea (or cold cream). In the mouth it has a nice balance with good acid and primary flavors of lemon zest, minerals, a bit of melon, and a bit of butterscotch. The wine is not too creamy, nor too oaky, and finishes nicely. Only 350 cases produced. Solidly varietal and very much fixed on well-ripened apples in its lightly oaked aromas, this likeable, middleweight effort shows a bit of oily roundness in the mouth and follows with direct, easy-to-taste flavors of appley fruit that are filled out with attractive touches of cream and vanilla.

Recipes:

Thai Coconut and Pumpkin Soup with Crispy Spring Onions and Cilantro Oil, Sambar Thyme Corn Muffin

1 26-oz can of pureed pumpkin (not pumpkin pie puree)
2 cloves, thinly sliced
2 cans light coconut milk
2-3 tablespoons red curry paste
1 cup fat free half and half
1 tablespoon oil

1. Heat oil in heavy pot. Add garlic and cook for 2-3 minutes.
2. Add pumpkin puree, coconut milk and half and half. Stir slowly.
3. Add red curry paste. Add more if you would like it spicier. Add water to thin.
4. Simmer for 20 minutes on low.

Crispy Spring Onions

Use spring onions from the farmer’s market. Those are the best for decoration. Cut the bulb into thin slices so when they are fried, they look like blossoms. Fry in hot oil. Pull them out gently so that the blossoms do not tear apart.

Cilantro Oil

2 cups cilantro leaves, washed and patted dry
2/3 cup olive oil
Salt and pepper to taste

Puree cilantro leaves in blender. Stream oil into blender until smooth. Salt and pepper to taste.

Sambar Thyme Corn Muffins

1 box of Jiffy corn muffin mix
1 tsp sambar powder (can be found at Indian stores)
1 tablespoon honey
Small sprigs of thyme

Prepare mix according to directions. Add honey and sambar powder. Pour into mini-muffin pan laying a small spring of thyme on top. Bake according to directions.

Assemble by pouring soup into bowl. Drizzle cilantro oil. Lay a spring onion in the middle and the corn muffin on the side.

Ribbons of Zucchini and Yellow Squash with Mesclun Greens and Ponzu-Balsamic-Sambal Vinaigrette

2 zucchini (long and similar size)
2 yellow squash (similar size)
1 tablespoon ponzu
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
½ teaspoon pepper flakes
1 teaspoon sesame seeds
1 bag of mesclun greens
1 tablespoon sambal
1 tablespoon honey
1 tsp balsamic vinegar
1/3 cup olive oil

1. Using a peeler, peel the zucchini and yellow squash in long strokes. You want thin ribbons.
2. Mix ponzu, sesame oil, rice wine vinegar, pepper flakes and sesame seeds. Thoroughly mix through ribbons. Chill in fridge.
3. Mix sambal, honey, and balsamic vinegar. Slowly stream in oil until thick.
4. Assemble by placing ribbons on bottom of plate, place mesclun on top and drizzle with sambal salad dressing.

I'll post the rest of the recipes soon.

Surprise Strawberries!!

2009-04-15T17:51:00.000-07:00

Yesterday, while trimming my patch of grass (I can't call it a lawn since it's so little!), I came across a wild strawberry patch in my backyard. The plant is so cute and already has two strawberries on it. Check out the pictures.

Another Vegetable Garden in Houston!

2009-04-12T18:07:00.000-07:00

My good friend R is sweet, talented, kind, loyal and has an impeccable sense of fashion and decorating style. Friends like her are hard to find and I consider myself lucky to share a friendship with her. This year, our resolution was to dedicate our time to exploring new hobbies together. As you know, I picked up gardening. R is vegetarian so planting a vegetable garden would only seem like a perfect hobby for her to take up also. She mentioned that she has always wanted to plant a garden but never got around to it. She just finished her MBA (Congrats R!) and has more time to devote to hobbies. We plan to take art classes soon too.

Well, she called me today to help plant the long awaited garden. It rained cats and dogs this morning and then cleared up into one of the most beautiful days that Houston has seen in a long time. Today, we planted cherry tomatoes, heirloom tomatoes, swiss chard, mesclun, eggplant, ichiban eggplant, watermelon, kale, arugula, snow peas, papaya and bush beans (so jealous about her backyard space!). I wish her the best and can't wait to eat some watermelon ;-)

Pictures of our gardening adventure:

Starting out. We dug up the grass and discovered a root system from an old tree underneath.

Root system all gone!

We look much better than we feel or is it the other way around?!?!?

The final product:

Recovered and Ready to Grow

2009-04-07T17:29:00.001-07:00

I almost broke down and went to Lowe's looking for insecticide. Watching my babies slowly die was too much for this Mommy to handle. However, my Mom called to reassure me that her home-made concoction would work. I should listen to her wise words more often; she is always right. Makes me think that I shouldn't have been such a rebellious teenager. Here is the update on the garden.

I'm happy to report that the swiss chard and kale are starting to take ground. At this point, the color on the multicolor swiss chard is visible. We have a spectrum of colors: red, hot pink and yellow stalks. Typically, when you plant seeds, the rule of thumb is to plant 3 times more seeds than the number of plants you want. If all the seeds germinate, then you need to thin the plants, meaning removing the excess plants. I planted approximately 20-30 kale seeds and ALL of them germinated as you can tell from the seedlings on the right. I am going to wait for them to grow 5-6 inches and move them to the front yard. I hate the idea of throwing away plants. If you don't thin, then there is a risk that all of your plants will die due to insufficent resources.

I anticipate two more weeks to harvest on the mixed lettuce. I planted mixed mesclun lettuce and for the past three weeks, I could not differentiate between the various lettuce types. As of today, we definitely have red leaf lettuce and baby romaine.

Finally, the Pièce de résistance. We have sugar snap peas. There is something satisfying about watching a plant grow from seeds. It feels like you created something although the seed, soil and sun do all the work. This weekend I will need to build a trellis; that will be an adventure on its own.

Expect recipes this weekend. Our second wine party is scheduled this weekend and there are an additional 3 girls in the group.

My Babies are Sick!

2009-03-31T17:22:00.001-07:00

This week started out with distraught as insects and disease ate away at my plants. OK, maybe I am being melodramatic. Nonetheless, it is painful to watch. Insects tend to target vegetable and herb plants. I noticed the first signs on Monday and instantly sent an email to my Mom, an avid and fabulous gardener. She suggested a mixture of one tablespoon each of chili powder and garlic powder and 3 cups of water. The mixture is to be sprayed on leaves (not into the soil!) to deter insects. My tomato plants are exhibiting dark spots with yellow discoloration. After researching a copious amount of time on the Internet, the culprits could be fungus (deadly and highly infectious), root rot (deadly), excess watering (we had lots of rain the past few days), or insects. In order to avoid the spread of disease, I will isolate the plants into pots and track progress. I will keep you posted!

Quick Indian Shrimp Curry

2009-03-26T17:49:00.001-07:00

The ladies of my quaint village would gawk at this recipe. In Bendamurlanka, a seaside town, curries simmer all day, releasing an aromatic scent of spices and caramelized onions into the air. With have work, I rarely have time to sit in front of a pot cooking all day. I opt for quick Indian cooking with a little cheating. I have a treasure chest of Indian quick cooking recipes that organically developed through years of cooking.

If V had a choice, he would eat Indian food for breakfast, lunch and dinner. I developed this recipe on Monday and we have already had it twice. It takes less 20 minutes and tastes like it's been cooking all day.

1 onion, chopped thin
3 cloves of garlic, sliced thin
3/4 tsp cayenne
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp garlic paste
1/2 tsp salt
1/5 cup fat free half and half
1 tablespoon oil
15-20 shrimp ( I use the frozen peeled and deviened kind, but feel free to use fresh, it just takes more time.)

1. Heat oil in pan on medium hear. Add onions and turn the heat up to high.
2. Cook until caramelized. Don't be alarmed if you need to scrape the bottom of the pan. The caramelization of the onions gives a slow cooking taste to the curry. Don't leave the stove; if the onions burn then you have to start all over again.
3. Add both types of garlic and cook for 3 minutes on medium heat.
4. Add cayenne, salt, turmeric, and garam masala. Cook for another 2-3 minutes.
5. Add shrimp and half and half. Cook for 5 minutes and serve.