I picked about 2 lbs of Swiss Chard last week end. Fall temps set in as well as the rain. The garden looks nice and green but we wanted a warm comforting meal Sunday night.
I grilled some salmon fillets with a honey, chinese mustard, rice vinegar and lemongrass marinade and served this yummy chard with it:
2lbs of Swiss chard, cleaned and cut in one inch pieces
1 tbsp olive oil
2 cloves of minced garlic
1/4 cup organic chicken broth
1/4 cup of white wine
1/2 cup of dried cranberries
heat oil in pan, add garlic and saute until soft. Add White win and chicken stock and swiss chard. Toss to coat and stir while cooking for 5 minutes. Add cranberries and continue stirring until broth and wine are reduced to half, about another 3 to 5 minutes. Serve!
Tuesday, September 20, 2011
Friday, September 16, 2011
Still Loving September
Just back from a fabulous trip to Aspen with the family. Gardens and mountains and beauty everywhere motivates me to get going here at home. I have rotated my worm bin and have a bucket of liquid fertilizer for the garden and worm castings to add to soil for new planting boxes.
Picked Swiss Chard, spinach, hot peppers, green beans and collards.
For dinner we had pork chops seared with Trader Joe's Ginger Mango chutney (to die for) and I steamed the collards in a saute pan with sweet red pepper and cubed mango with a bit of red pepper flakes, garlic and 1 cup of organic chicken broth. Wow, great combination, you've got to try it!
Our new rooster is doing fine, lots of singing, and the teenage hens are blending well with the ladies. Two hens are in nesting mode but we don't have any fertilized eggs yet. What a waste. We gave them golf balls to sit on! They love it.
Picked Swiss Chard, spinach, hot peppers, green beans and collards.
For dinner we had pork chops seared with Trader Joe's Ginger Mango chutney (to die for) and I steamed the collards in a saute pan with sweet red pepper and cubed mango with a bit of red pepper flakes, garlic and 1 cup of organic chicken broth. Wow, great combination, you've got to try it!
Our new rooster is doing fine, lots of singing, and the teenage hens are blending well with the ladies. Two hens are in nesting mode but we don't have any fertilized eggs yet. What a waste. We gave them golf balls to sit on! They love it.
Thursday, September 1, 2011
Another Fox has moved in!
I thought we got rid of our # 1 enemy, the fox, but alas, it seems we have another one taking residence near by. One of my beloved Rhode Island Red hens is gone. They are too sweet and lovable to have been kidnapped by that rascalian fox. Off with his head!
We'll have to work on that.
Now, things are much greener in the garden. Baby eggplants, green beans, new shoots of lettuce are all appearing. I seeded a new row of carrots twice and don't see any sign of new shoots. I don't know why they aren't sprouting! I keep them moist, it hasn't been too hot (this week it is but not the two last weeks I seeded) and the soil has been boosted with composted manure.
What to do. I've even tried other seeds, thinking I got a bad batch.
Don't tell the racoons but I have 3 Moon & Stars melons growing now. SH SH! Don't tell those critters. Last year we had some autumn cantalopes that were delightful. Hopefully these will make it to picking time too.
Last night I made Creole Style Fish that was Crohn's disease safe. It was fabulous, so I'll share!
2 lbs white fish fillets (I used Swai, very inexpensive)
2 stalks celery, washed and sliced thinly
1/2 sweet red pepper, chopped into small pieces
1/4 lb oyster mushrooms, chopped
1 TBSP Olive oil
Bowl of season mix (see recipe below)
1/3 cup dry white wine
Chop vegetables, set aside. Wash fish fillets and dry with paper towels.
Add vegetables and oil to skillet and saute until celery is tender, about 5 minutes. Sprinkle half of seasoning mixed and stir to coat veggies. Add the wine, stir well and simmer for one minute. Add fish fillets across the top of veggies, sprinkle remaining seasoning over the fish, cover and simmer for 5 minutes on medium low heat. Serve! YUMMY!!!!!
I served this with fresh choped Swiss Chard, steamed with apple cider vinegar & red pepper flakes.
Season Mix: 1 tbsp kosher salt, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp dried basil, 1 tsp dried thyme,1 tsp black pepper,and 1 tsp creole seasoning. Mix all ingredients in a small bowl and set aside.
We'll have to work on that.
Now, things are much greener in the garden. Baby eggplants, green beans, new shoots of lettuce are all appearing. I seeded a new row of carrots twice and don't see any sign of new shoots. I don't know why they aren't sprouting! I keep them moist, it hasn't been too hot (this week it is but not the two last weeks I seeded) and the soil has been boosted with composted manure.
What to do. I've even tried other seeds, thinking I got a bad batch.
Don't tell the racoons but I have 3 Moon & Stars melons growing now. SH SH! Don't tell those critters. Last year we had some autumn cantalopes that were delightful. Hopefully these will make it to picking time too.
Last night I made Creole Style Fish that was Crohn's disease safe. It was fabulous, so I'll share!
2 lbs white fish fillets (I used Swai, very inexpensive)
2 stalks celery, washed and sliced thinly
1/2 sweet red pepper, chopped into small pieces
1/4 lb oyster mushrooms, chopped
1 TBSP Olive oil
Bowl of season mix (see recipe below)
1/3 cup dry white wine
Chop vegetables, set aside. Wash fish fillets and dry with paper towels.
Add vegetables and oil to skillet and saute until celery is tender, about 5 minutes. Sprinkle half of seasoning mixed and stir to coat veggies. Add the wine, stir well and simmer for one minute. Add fish fillets across the top of veggies, sprinkle remaining seasoning over the fish, cover and simmer for 5 minutes on medium low heat. Serve! YUMMY!!!!!
I served this with fresh choped Swiss Chard, steamed with apple cider vinegar & red pepper flakes.
Season Mix: 1 tbsp kosher salt, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp dried basil, 1 tsp dried thyme,1 tsp black pepper,and 1 tsp creole seasoning. Mix all ingredients in a small bowl and set aside.
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