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Community Garden: First Planting

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Three weeks ago, I finally gained access to a few square feet of earth to grow some of my own food.

Buuuuuuut then I spent the next 15 days traveling, working extra shifts, and spending time with my parents on their visit to the Tar Heel State.

Last weekend, though, I finally knew I’d have an afternoon to plant!

I just had to decide what to plant.

The first step, before any little green things could start growing my my 10’x4′ plot, was to make a plan. Brad chuckled that my obsession with organization was to blame for this, but it’s actually both important and common to plan out the garden well before any seeds or plants are obtained. Traditionally, gardens are planted in long rows with furrows in between for watering, which works very well for large plots but doesn’t really benefit a gardener with just a few square feet. So I borrowed a book from my dad called Square Food Gardening, by Mel Bartholomew.  Square Foot Gardening is a guide for organizing these smaller spaces to maximize the available soil without packing plants in too closely and limiting their growth.


Next, I found a very useful page on the North Carolina Cooperative Extension website with a year-round calendar of the best timing for seeding, transplanting, and harvesting all manner of vegetables. I wonder if I’ll ever get used to living in a place where there is more than one option for planting: in Colorado, gardens are planted as late in the spring as possible, and then fingers are crossed in hopes against a surprise freeze. I made a list of the recommended varieties for a June planting and made my rounds at the farmers market nursery vendors.

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Green Chile & Sweet Corn Mac

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Green Chile and Sweet Corn Mac

I’ve found, in my eleven years living outside of Colorado, that many people don’t imagine Colorado as a place where much food can grow. People always sound surprised when I tell them that the hardiness zone for growing fruits and vegetables in Denver is approximately the same as that of Columbus, Ohio. And while it may be impossible to grow prolific gardens in the high mountain towns, there are many areas of the state known specifically for their produce.

In fact, many of the most anticipated foods of the summer are identified by the town in which they are grown. I’ve already mentioned Palisade peaches, and that area is also a significant producer of apples, plums, and cherries. Rocky Ford melons are some of the sweetest I’ve ever tasted. Olathe sweet corn is grown so prolifically that it appears in heaping mounds at even the most basic grocery stores, not just at boutique food shops and farmers markets. And, though it’s a town in New Mexico, we always look forward to the arrival each fall of Hatch green chiles.

Summery ingredients

Green chile is a bit of a sport in the Southwest. Most natives will argue that there is NOTHING that can’t be improved by these versatile foods, whether you like your chiles mild (like me) or screamin’ hot. The smell of roasting chiles tumbling around in giant metal barrels outside every grocery store still elicits strong memories of back-to-school evening errands with my parents and anticipation for the imminent changing leaves. Interestingly, I did not like green chiles at all as a kid. It’s only now, as an adult and returning Colorado resident, that I finally appreciate the obsession.

Charring corn

And so, I’m on a quest to learn how to cook with green chile beyond simply sprinkling it on my eggs, my pizza, my fajitas… though those are all excellent decisions. And this quest starts with something I’m supremely comfortable with: mac and cheese! For a Colorado-autumn twist on my go-to recipe, I paired my green chile with sweet corn, another fall favorite of mine.

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Vegetable Beef Soup

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I’ve been making a lot of soup lately. I crave it when it gets cold, when it gets cloudy, or when I just want to eat the embodiment of warmth and comfort.

Do you know the story of Stone Soup? An old folk tale that varies from culture to culture, the story centers around a traveler who arrives in a small village seeking food. At every door he is turned away as the villagers attempt to protect their meager pantries. The traveler then asks, quite simply for a stone and a kettle so that he might prepare a delicious soup.

Curious, the villagers slowly emerge from their homes and begin to offer small ingredients that will improve the soup: a bunch of carrots, an ear of corn, some grains of pepper. In no time at all, a hearty, filling soup feeds not only the traveler but the entire village, and the modest contribution of each villager yields an excellent meal for everyone.

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Roasted Tiny Potatoes

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Perfect little roasters

For most people in the US of A, myself included, french fries are the primary way that we consume potatoes. Sure, we eat mashed potatoes at Thanksgiving and heaped atop shepherd’s pies, and certainly a fair number of potatoes turn into potato chips. But mostly, we eat fries. I even figured out how to make my own a few months ago, and boy oh boy are they delicious.

But I’d like to propose that we overthrow King French Fry from its mighty throne over potatoes everywhere. I don’t want to kick ’em out, just bring them back down on an equal plane with other potatoes.

And in the vacuum, let’s make THESE instead.

Tiny Roasted Potatoes

Despite the fact that I grew up enjoying new potatoes from my grandparents’ garden every summer, I had never once before this spring considered buying a batch of teeny little potatoes to make at home. My dad was in town to visit so I decided to try out a recipe I’d been eying in the beautiful Smitten Kitchen Cookbook. The author herself (eeeee! I met her!) said that her Flat Roasted Chicken with Tiny Potatoes seems to be one of the more popular among her readers, so with an excellent excuse like company in the house, I gave it a shot. The chicken was delicious, but it was the potatoes that stole my heart.

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To Market, To Market: Farmer’s Markets 101

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For most people, a weekly grocery run may not seem like something to look forward to. I, on the other hand, anticipate my Saturday trip to the farmer’s market as much as any other weekend activity I might have planned.

My college roommate recently informed me that she has discovered a farmer’s market near her home (yay!) and asked if I had any tips for first-timers. Halfway through my response to her, I realized that info might be useful for a wider audience as well.

As I’ve alluded to before, I decided a couple of years ago that I wanted to spend my food dollars as locally as possible and have been striving toward that goal ever since. I’ve been fortunate to live in areas that support vibrant networks of farms and farmer’s markets, and I’ve shopped some of them regularly, some of them as an occasional change of pace. I’ve even taken to visiting markets in new cities when I go on vacation (doesn’t everyone?), and the variety amongst them is both astonishing and refreshing.

So for Sarah, and for anyone else out there who might be thinking about trying out your local farmer’s market, here’s what I’ve learned:

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Lasagne

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If there’s one thing I know about lasagne, it’s this.

My mom’s recipe is the best one.

I’ve never tasted it’s equal.

Which leads me to the second thing I know about lasagne.

Sometimes, getting exactly what you want require cheap, grocery store tomato sauce, cottage cheese, and dried pasta.

Sure, I’ve localed it up a bit with some fantastic locally raised beef and parsley from my garden, but this semi-unusual way of preparing lasagne is the way I was taught, and as we’ve already discussed, it’s the most delicious way to do so. Why break something that works so beautifully?

This is not to say that I will never foray into fancy lasagnes with handmade noodles and fresh tomato sauces, but I doubt I will ever abandon this one.

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How To’sday: How to Make Easy, Fluffy Rice

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Yummy fluffy rice

I don’t have a rice cooker. I also don’t let that stop me from making fluffy mounds of rice. And since I appear to be in the mood for cooking dishes that work nicely with this versatile grain, I thought I’d tell you how I go about making a batch of rice quickly, easily, and without anything you don’t already have.

Rice!

Rice, as you know, starts as solid grains with the potential to develop into light, airy morsels of goodness when cooked well. The internet seems to be full of horror stories about rice cooking that turn these grains into batches of starchy paste or edible kernels still solid in the middle and decidedly un-fluffy, and rice cookers are offered as the suggestion for remedying these problems. I learned to cook rice, from my mom, with nothing more than a pot and a lid, and I’ve always been pleased with the result. Plus, the method is really easy: in fact, the hardest part is leaving it alone so the rice can do its job.

Here’s what to do:

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Crisp Zucchini Medallions

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This is your next meal. Or part of it.

This is super fast. This has SIX ingredients. Four of them are already in your kitchen. If they aren’t, we need to talk about essentials, people.

And these are everywhere!

Zucchini is an amazing vegetable. Here, it’s in season from late April to early November. It plays well in dishes of most cuisines, roasts like a dream, sautĂ©s easily, and makes a mean one of these.

But this is my all-time favorite way to feature this versatile squash.

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Egg & Avocado on Toast

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Avocado and Egg Toasts
There are so many magical things you can do with an egg. Having grown up with them almost exclusively scrambled, hard-boiled, or whipped into cake batter, I’ve recently worked on expanding my egg repertoire at breakfast. Sometimes I’ll roll them up in breakfast burritos, other mornings I’ll toss them on an English muffin, and some mornings I’ll make one of these beauties.

But on super-special mornings, I’ll buy a precious avocado and smear it across toast to a beautiful, green canvas for a gently fried egg.

Breakfast is coming
Mash the avocado
I’ve loved avocados for a long time, but I was previously skeptical of their ability to translate to breakfast. Lord, I was so wrong. The flavor and texture of the avocado and the egg together are fantastic. The avocado needs no additions, though admittedly, I did try mixing in salsa one day, and while it was delightful, I still preferred it all by itself.

Avocado on toast
The eggs, while you’re smashing avocado, fry gently with their yolks unbroken. If you’re not a fan of runny eggs, don’t worry, just break the yolks with a fork and cook them a bit longer on the second side for a firm yellow center.

Pretty pretty eggs!
Finishing the egg frying
Breakfast is almost ready!
This simple breakfast is super-quick for rushed weekday mornings when you want to pretend, just for a minute, that it’s already the weekend. And it’s fancy enough even for the weekend. Why go out for breakfast when you can stay in your pajamas and have this?

Avocado Egg Toasts


Egg & Avocado on Toast

Makes 2 servings

1/2 an avocado
1/2 T butter
2 eggs
seasoned salt
black pepper
2 slices of bread

Scoop the avocado out of the skin into a bowl. Crush the avocado with the back of a fork until it is mostly crushed. Heat a frying pan  over medium heat. Once warm, add the butter to the pan and coat the bottom of the pan as it melts. Crack the eggs into the pan without breaking the yolks, keeping the eggs separate. Sprinkle lightly with seasoned salt and black pepper.

While the eggs cook, toast the bread and smear avocado evenly over both pieces. After eggs have cooked for about two minutes, flip carefully with a spatula and sprinkle the opposite side lightly with black pepper. After about 30 seconds, gently lift the eggs onto the toasts, placing them on the avocado.

Serve and enjoy immediately.

Stars & Stripes Sweet Dip with Shortbread

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It’s the Fourth of July.

I know it’s actually the 2nd. But the Fourth of July is one of those holidays that gets a whole weekend. Some get a day, some get a break, this one gets a weekend.

What are you doing for the Fourth? Traveling? Cookouts? Blowing your yard to bits with fireworks?

Making a patriotic dessert?

Of course you are!

And how lucky that a holiday to celebrate the birth of our nation falls in a season ripe with berries that match our national colors.

This dessert is essentially three components: shortbread, berries, and cream. You can dress them up however you want to.

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