Thursday, November 9, 2017

November in my garden

In San Diego, November is really my month to transition the garden from summer to fall. My tomatoes and passion fruit are still flowering and fruiting.


The chickens are molting and haven't been laying for weeks. Fire season is over (hopefully) and so far it's getting cooler. Will this month be hot or will it start raining? While we don't know yet, here are my gardening plans for this month:

Plan
Visit botanical gardens for ideas and research before planting.

Prep
Sharpen & oil tools.
Compost fallen fruit (or better yet, preserve it before it feeds the rats).
Rake out old mulch & dead leaves around non-native bushes and shrubs. Spread compost, keeping it away from the trunks.

Plant (as long as it's cooled down)
My hugelkultur beds are spent from tomatoes so I'll be sure to rotate in some nitrogen fixers and leafy crops:
artichokes (already came back from last year's plant), asparagus (maybe next year), beets, broccoli (definitely - I had broccoli for 6 months last year), brussels, cabbage, carrots, celery, cilantro, kale, kohlrabi, lettuce, peas, potatoes, radish, parsnips, garlic, wildflower seeds, natives, perennial herbs

Fertilize
Feed roses low-nitrogen fertilizer. (I've got a climber here I've been trying to rehab since roses are edible)

Water
Make sure garden receives an inch of rain (or make up the difference – water in morning). I'll also blast my fruit trees with water a couple times this month to help control ants, aphids, white fly & scale.

Prune
Lightly prune rose. Cut back blackberries. Trim back mulberry, guava and pepper tree. Now is the time before the birdies start to build their nests.

Harvest
guavas, passion fruit, calamondins, tomatoes, winter squash, basil, parsley, thyme, chives, lavender, lemon grass, rose geranium leaves

Thursday, September 7, 2017

POG juice & passion fruit superbloom

Wow, my passion fruit is prolific! After not getting any fruit the first year I planted it, this summer we hand-pollinated all the flowers, which bloomed all of May and June.


It wasn't too daunting a task as there were only a handful of flowers a day, 12 at the most. We started reaping the bountiful harvest in early August. After a heat wave and then a touch of rain, here we are in early in September, the plant is covered in ripening fruit, and now has 30-50 flowers a day!

Passion fruit is a heavy feeder (I fertilize it every month that it's flowering/fruiting) and drinker (but hey, what am storing this rainwater for?).  It felt like the fruit would never ripen - but of course it did; they fall off the vine when they're ready - how convenient! Thanks, Mother Nature!

Juicing the fruit is pretty easy: cut in half, scoop out the flesh into a mesh stainer, and use a rubber spatula to stir and press the juice out (this process is faster than it sounds).

I planted passion fruit because I wanted to make POG - passion orange guava juice. I use a 1:1:1 ratio of oranges to passion fruit to small guavas. For the guava, I peel and seed the fruit and blend it with the passion and orange juice.




Wednesday, August 2, 2017

Summer Garden Enchiladas

When corn and tomatoes and summer squash are all in season together - the height of the summer harvest - I make a lot of calabacitas. But when the tomatillos ripen, time for enchiladas!


1/4 red onion, thinly sliced
a few baby summer squash with blossoms, sliced
a cob of sweet corn, kernels sliced off
sunflower oil
sea salt
2 1/2 cups roasted tomatillo-tomato salsa
corn tortillas
1/2 pound jack cheese, grated

Saute the onion in the oil with a bit of salt on medium-high heat until they start to soften, stirring constantly. Add in the squash, again cooking until slightly soft; then add the corn and blossoms and turn off the heat.

In a casserole dish, spread a thin layer (about 1/2 cup) of the sauce. Add a layer of tortillas, then layer all the veggies, then 1/3 of the cheese and another 1/2 cup of sauce. Add another layer of torillas, pour on the rest of the sauce and top with the rest of the cheese. Bake at 350 degrees until the cheese melts, then broil until golden and bubbly.

Serve with black or pinto beans, garnish with avocado, salsa fresca & hot sauce.

Salsa Fresca
Mix together:
several small tomatoes, chopped
1/8 red onion, diced
a handful of cilantro, chopped
a chile of your choice, finely diced
a few pinches of sea salt
a splash of apple cider vinegar

Tuesday, August 1, 2017

Homegrown Roasted Tomatillo-Tomato Salsa


My first time successfully growing tomatillos! Along with my homegrown tomatoes, garlic and cilantro, it's so satisfying to grow almost all the ingredients in this salsa! Now if I can just get my chile plants to produce...

1 1/2 pounds of tomatillos, peeled
several blue beauty tomatoes
1 large head garlic cloves, peeled
2 poblano chiles from Schaner Farm
1 bunch fresh cilantro, including stems
1/2 tsp sea salt, more or less to taste

Roast tomatillos, tomatoes, garlic and chiles on a baking sheet under a 400 degree broiler until blistered and soft (10-20 minutes), turning chiles as needed. Cool & peel tomatoes and chiles. Transfer to blender, including juice, and add cilantro and salt. Blend to a course puree.

Makes about 4 cups - if this is too much, freeze or can some of the puree for later.

This is a great sauce for enchiladas!

Thursday, May 18, 2017

Almond Milk

"The hardest part about being vegan is having to wake up at 5am to milk all the almonds."

There's a lot of basic almond recipes out there and this is the version I make for my spouse. He loves cereal but his tummy can't handle processed dairy milk. And I'm quite happy to help us decrease our dairy intake.

1 cup raw unpasteurized almonds from Terra Bella Farm
spring water
2 1/2 medjool dates (or to taste)
a goodly pinch of sea salt
1/2 inch vanilla bean pod or a teaspoon of vanilla extract

Soak almonds in spring water for 12-24 hours (this makes the milk creamier).

In a blender, add almonds and enough water to measure 4 cups. Add dates and salt. Blend on high for 2 minutes. Strain with cheesecloth, or better yet, a linen napkin (this part takes forever because I want to squeeze all the liquid I can out of the cheesecloth - save that almond paste for other recipes). Scrape vanilla bean seeds into the milk and shake to combine.

Makes about 3 1/2 cups. Lasts about 3 days.

Organic Almond Sauce

Looking for uses for leftover almond meal from making almond milk, I did a little research into recreating a certain farmers market sauce with organic ingredients:

2/3 cup spring water
1/2 cup olive oil
1/2  cup leftover almond meal (real raw almonds from Terra Bella Farm)
1/4 cup fresh lemon juice, from my tree
3 tablespoon nutritional yeast
2 cloves garlic, from Schaner Farm
2 teaspoons bragg liquid aminos
1/2 dried new mexican chile
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon paprika

Place all ingredients in a quality blender. Slowly blend for one minute, then blend on high for another minute for a smooth and creamy consistency. Store in the refrigerator.

Makes about 2 cups

Great for dippin' raw veggies and tortilla chips, or use 3/4 cup water for a thiner salad dressing.


Monday, March 20, 2017

Lemon Almond Cake

I've starting making almond milk so now I need to figure out what to do with the leftover almond paste.  Yes, I can compost it or feed it to the chickens but it's still edible and almonds from the farmers market aren't cheap.  So I remembered my mother-in-law making a cake using store-bought almond paste.  My almond milk paste waste worked perfectly.  I tweaked the recipe a bit.  It turned out phenomenal! Moist, super light, and a little lemony:

1 1/2 cups evaporated cane sugar
8 ounces (weighed) almond paste from making almond milk
1 cup unbleached flour
1 cup butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
zest of 1 large lemon (or orange or limes)
1 teaspoon vanilla extract
6 eggs from the backyard chickens

Preheat the oven to 325 degrees F. Grease a 9- or 10-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In a food processor, pulse the sugar, almond paste, and 1/4 cup of flour until it looks like sand. 

Add the butter, zest and vanilla extract, and process until the batter is smooth and fluffy.

Add the eggs one at a time, scraping down the sides as needed.

In a separate bowl, whisk together 3/4 cup of flour, baking powder and salt.

Add half the flour mixture and pulse until just combined, then add the rest, pulsing until just combined (do not over mix).

Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set in the center.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, losing the cake from the sides of the pan. Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

Lovely on it's own or serve with mulberry compote, sliced strawberries and whip cream, or drizzle with a lemon glaze.

Adapted from Chez Panisse Desserts & Lindsay Remolif Shere