1/4 cup olive oil
6 medium-sized yellow onions, quartered and sliced thin, from Schaner Farm
1/2 teaspoon sea salt
2 tablespoons fresh thyme leaves, minced, from my backyard
2 teaspoons whole grain dijon mustard
1/4 cup sucanat, rapadura, or other brown sugar
1/2 cup white balsamic vinegar (I used a sweet, syrupy type; you could also use a dark one)
Heat the oil over medium heat, stir in onion, thyme and sea salt; cook covered, stirring occasionally, for about 30 minutes, until soft and golden. Reduce heat to low, stir in mustard, sugar and vinegar; simmer for 15 minutes or until reduced to jam consistency.
I've tried making pita before - based on watching my siblings' Israeli other mother - with less success. This time, like my blended family, I blended in an actual recipe, which worked much better for me!
In a large mixing bowl, bloom yeast in warm water with sugar.
Stir in salt and mix in flour a little bit at a time until it comes together in a ball (about 5 minutes in the mixer with a bread hook), then knead until shiny and elastic. Return to a lightly oiled bowl, cover and let rise until springy and airy, about 1 1/2 hours.
Work small handfuls of dough by pushing dough up through bottom middle of dough, forming a ball. Let rest for 15 minutes.
Roll out a ball in a thin round, about 6 inches.
On medium heat, warm a skillet with a glass lid. When hot, add dough round and cook until bubbling with lid on (about a minute - in the meantime, roll out your next ball); flip and cook with lid on until (hopefully) the air pocket forms (about 1 minute).
Still waiting for the rain this December, but it's cooled off (this week) after having a 90° Thanksgiving. A friend of a friend needed to rehome their chickens (all my chickens are rescues), so we just added 3 to our flock. Meet Nutmeg, Eggnog, and Anise!
Eggnog (a Leghorn), Nutmeg (a speckled Sussex), and Anise (an Autralorp)
They are young ladies, so hopefully that means we'll get some eggs soon. Most of our flock are somewhere around 8 years old so they are retired (or freeloaders). And all of them have molted and stopped laying for the winter, so we'll see how they do in the Spring...
Start drooling over seed catalogs! Baker Creek heirloom rare seeds is my favorite (such beautiful varieties! I have a strong penchant for purple vegetables 😊) and San Diego Seed Company is local. But honestly, last year I did better with seedlings.
Other good resources for research and learning:
Amend hugelkultur beds with compost. Rake out chicken area for mulch. Let the chickens into more areas of the yard to eat grubs and dig up all the grasses that have grown back (after I spent so much time trying to remove that bermuda grass! 😠)
Broccoli seedlings from City Farmers interspersed with garlic cloves from Schaner Farm did so well for me last year, I'll do it again this month.
artichokes (mine's already a big healthy plant from last year's planting), asparagus (maybe next year), beets, broccoli, brussels, cabbage, carrots, celery, cilantro, kale, kohlrabi, lettuce, peas, potatoes, radish, parsnips, garlic, wildflower seeds, natives (I need a cleveland sage - it's my favorite), cover crops (fava & peas)
Feed passion fruit 3 pounds of fruit tree fertilizer. I can't believe it's still flowering and fruiting.
Water deep in the morning every 10-14 days if it doesn't rain. I'll continue to blast my fruit trees with water a couple times this month to help control ants, aphids, white fly & scale.
Prune grapes (I'm going to weave trimmed vines in the shade structure over the windows to create more summer shade) and blackberries. Deadhead the lavender and aroma sage. Trim back mulberry (one of the big branches will be repurposed for passionfruit vine support), guava and pepper tree by mid-December so as not to disturb the birdie nest building that will start soon. Chop up trimmings (if not used in other projects) for mulch.
copious guavas, passion fruit, calamondins, the last of the tomatoes, winter squash, basil, parsley, thyme, chives, lavender, lemon grass, rose geranium leaves
Not everyone wants a whole half of a sweet potato, so this version allows folks to take the portion that they want and hopefully will decrease food waste. It's also less labor intensive and takes up less space in the oven.
3 pounds sweet potatoes (I like garnet), peeled and sliced thin
2 tablespoons butter from Spring Hill
2 cup shallots, thinly sliced from Schaner Farm
1 tablespoon fresh rosemary, minced, from Schaner Farm
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup cream
1 cup whole milk
8 ounces gruyere cheese, grated
Melt butter in small skillet over medium-low heat. Add shallots and stir frequently until lightly caramelized, about 15 minutes. Add rosemary and cook 1 minute more. Season with salt & pepper to taste.
Layer the sweet potato with the shallots in a 9x12-inch buttered pan, seasoning with salt & pepper as you go. Add cream & milk. Cover and bake until they soften, about 30 minutes. Top with cheese and bake uncovered a golden crust has formed, about 20 minutes.
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:
Visit botanical gardens for ideas and research before planting.
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
Feed roses low-nitrogen fertilizer. (I've got a climber here I've been trying to rehab since roses are edible)
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.
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.
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.
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
2 1/2 cups roasted tomatillo-tomato salsa
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.
mindfulness practitioner, grey-water enthusiast, food-foresting gardener, permaculture student, former chef trained as a dietitian with a masters in public health, avid local-organic-vegetarian cook, striving to live sustainably in joy and peace in the world with my spouse, 2 dogs & 9 chickens