Archive for December, 2009

O, wind, if winter comes, can spring be far behind? ~Percy Bysshe Shelley

Back at the first of December, when making some herb butter, I took a stroll through our garden in hopes of finding enough herbs still around to avoid a run to the grocery store. I was happy to find anything worth harvesting as the garden has been a little neglected since late July because I was working on getting this blog up and running.

The basil that was once green and vibrant, and a hip local hangout for bees, is now dead and dry. For you photography geeks out there, I call this dead basil bokeh.

Used all summer and into early fall for many a dish, including one of my favorites, basil pesto for use in creamy pesto pasta. Basil is a must for a cooks garden. In addition to the regular sweet basil variety we grew lemon basil for a second year and lime basil for the first time. Both variations go great with chicken or tossed in a salad. It’s amazing how these basil seeds dead and brown smell just like lime – like a crisp, fresh, just-opened can of Sprite. It truly is surprising that something so dead could smell so alive. I’ll be saving some of these seeds to plant in the spring.

Snuggled right up next to the basil I was excited to find that the cilantro had reseeded and was looking better than ever. Early to mid summer was the last I saw of the cilantro. It can’t take the heat. It was good to now be able to use my own fresh cilantro in the well-liked white bean chili – good stuff.

Thyme. Thyme is loverly for sure and one of the ingredients I was hoping to find for use in the butter. Fresh thyme is a treat to have on hand. I especially like it with potatoes and corn.

These red blossoms first caught my eye from the kitchen window and the reason I brought my camera along. It’s sage. Pineapple sage to be exact. It was added alongside the regular sage which we’ve been growing for a couple of years and is very different in appearance from the purply, leather leaves of the typical sage variety. Love these red fluttery little blossoms.

Of course oregano was to be found. Still vibrant and green.

Here’s a pain in my neck, mint. I have pulled and pulled this stuff up. I wish I would have known better. It grows insanely like a weed, sending out runners, flourishing when all else may falter. Here you see it trailing across the garden path. Damn you mint. I’ll get you my pretty and your little mint friends too.

After I gathered the herbs I continued to check out the remains of the much forsaken space.

Leeks! I’ve been keeping an eye on these hoping that there would be something to salvage. They’re small but sure were tasty in this scalloped potato recipe with some of the fresh thyme. Yummy yum yum. Nothing quite like leeks and butter.

And look at this. Carrots where none were planted.

Yep. Carrots indeed. How strange that they would pop up about 4 feet from where they were first planted as seed. The only thing I can gather is that they were displaced by an early spring gulley washer.

I’m happy to see these purple coneflowers.

As a perennial we’ll welcome them back next year and with the many seeds they’re sporting plenty more purple friends will be joining them too.

I’m looking forward to start planing the garden space for spring. Maybe I’ll try something new, as well as stick to what has been true. It’s been fun to cook using fresh ingredients from the garden – especially the herbs.

Do you garden? What are you thinking about adding to your crop this year? Or what has been a favorite in years past?

We’re bombarded with negative messages everyday. Bailouts to bad weather. Hogzilla to swine flu. It’s good every now and then to take a respite from all of that. A couple of weeks ago, while visiting my inlaws in NC, we had the pleasure of attending a community pickin’. Not a pig pickin’. Or a nose pickin’. (We don’t do that around here.) But a pickin’ of the musical variety. Bluegrass and country music to be more specific.

These community pickin’s have been popping up around the area for some time. Gifted musicians and music fans come from all around to visit these different pickin’ parlours or “Pickin’ Parties” for lack of a better term. To listen. To play. And to forget about the Lizard Man for one evening. What could be better than a night of music and fellowship?

This particular pickin’ was in Staley, NC. The musicians circle around, break out in Little Cabin Home on the Hill and the fun begins. They take turns leading the music and everyone jumps in, even if they’ve never played that particular tune before. It’s fun to watch.

Here’s Julie, a fiddle player and the only lady in the bunch. She’s a member of the all girl band, The Sweet Potato Pie.

This young fella began on the upright bass. The upright bass is cool.

Yep, I’m looking at you. I’m talkin’ about your bass. That’s one cool bass.

I wanna to learn to play the stand up bass.

The stand up bass and the banjo. The banjo rocks.

And the dobro. Beautiful instrument, the dobro.

I can hear it now… Merle Haggard’s Sing Me Back Home…

“Sing me back home to a place I used to know, make my old memories come alive, take me away and turn back the years, sing me back home before I die.”

The singing and pickin’ continue. Around the circle it goes. Where it stops nobody knows.

Here’s a familiar face. It’s my husband and our daughter.

I’m surprised these pictures are any thing close to being clear as I was slightly nervous for my daughter. This was her first time singing in a group of strangers and all adults. Most of the musicians didn’t know the song, Come On Up to the House, but just jumped right in. See the proud daddy? Pure joy.

For him to play and sing with his daughter is a treat beyond measure. And look. He’s looking at his daddy (pronounced “diddy” around those parts) and thinking, “Look Daddy. Look what I made. Isn’t she just the greatest?”

He’s so proud. Me too. She’s something for only being 14, if I do say so myself.

But why don’t I let you check her out for yourself. (Please excuse the sound quality, the videographer was camped out right next to the banjo, so there’s a bit more twanging going on and the timing, etc. is a little wonky as it took everyone a while to catch on to the tune. Definitely a home video.)

It was a fun night for all. As I said before, these pickin’ parlours have been popping up all around. Maybe there’s one near your neck of the woods? If so, why not take your family? Enjoy some real talent and maybe make some new friends in the process.

Are there any other local goings on you can share with everyone? Maybe your neighborhood has a regular block party? Or is there a square dance hall nearby? Or do you like to stand outside around a fire with your favorite buddies eating s’mores and watching for shooting starts? Whatever it is, do tell.

Keep on pickin’ you pickers out there!

This was my first year growing leeks. Even though I started the seeds at the wrong time a harvest of small leeks made their way to my kitchen. And while the leeks were on the puny size compared to the store bought variety, the flavor more than made up for their lack in girth.

Accompanied by fresh thyme the leeks are perfect in scalloped potatoes. A little butter, olive oil and white wine to round out the party and you’ve got yourself an unbelievable savory dish that’s the perfect addition to any meal. (Please forgive the lighting on some of these pictures. It was night and light wasn’t right.)

After cleaning and chopping the leeks…

And washing and slicing the potatoes…

In a saucepan bring the potatoes milk, salt and pepper to a low simmer.

In a separate pan saute the leeks in butter and olive oil until brown.

Like this.

Oh, I wish you could smell this. One of my favorite aromas – butter and leeks or onions. Yum. After browned, add the white wine and thyme. Simmer for 2-3 minutes.

Add the leek mixture to the potatoes and milk. Mix well and carefully pour into a buttered baking dish.

Bake in a 350° F oven for 30-45 minutes or until potatoes are done.

Now go and tell all of your family and friends that the potatoes burned, hide in the laundry room and eat them all yourself. Or you could share them I guess. Whatever tickles your fancy.

Scalloped Potatoes with Leeks and Thyme Recipe
serves 4 (or 1 potato lover)

Ingredients:

• 4 cups sliced potatoes (I used new potatoes but use what you like.)
• 2 cups milk
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup rough chopped/sliced leeks
• 1/4 cup white wine (I used Chardonnay, but again, use what you like.)
• 1 teaspoon thyme
• Additional Salt & Pepper to taste

Directions:

- Preheat oven to 350° F.

- In a saucepan heat potatoes milk, salt, and pepper to a low simmer.

- In a separate pan heat the butter and olive oil over medium-medium high heat. Add the leeks and cook until browned. About 5-8 minutes.

- When browned, add the white wine and thyme to the leeks and simmer for an additional 2-3 minutes.

- Add the leeks mixture to the potato and milk. Mix well and pour into a buttered baking dish.

- Bake in 350° F oven for 30-45 minutes or until potatoes are done.

Enjoy!