Showing posts with label garden harvest. Show all posts
Showing posts with label garden harvest. Show all posts

Tuesday, October 13, 2009

Kitchen garden growings

My vegetable garden is still growing things for me.


I replanted some of the beds with some Winter Vegetables and hope the weather will be nice enough to me this winter to let me pick some food during the dark months of the year. Some weather prediction for this year say it could be a mild winter this year so maybe it all will work out.
This growing season has been somewhat a mixed bag of success in growing my food. Our summer has been a bit cool this year, especially at night, even tough we had a bit of up and downs in temperature. So everything what likes cool, did really well. But anything which needed some warm night times grew very slow and didn't produce as much.
Some vegetables grew in abundance, some I barely got even one meal out of them. Others grew nicely but took forever to ripen and then I had a huge snail problem this year. Aphids were sucking the life out of some plants, I had a infestation of Cabbage Worms, then Powdery Mildew came strong on this year. To top it off, the neighbors cat had been tearing my garden fabric to shreds, which I had been putting over my vegetables to keep the Aphids and Cabbage Worms off or I might had better luck with keeping these pests off my plants.

Some of you might not like my philosophy on out door cats, but I am a strong believer of keeping cats only indoors, I think communities should outlaw roaming cats and have cat restraint laws just like for dog owners.
I have lost many, many crops to cats scratching my seedlings out and I have spend a lot of money trying to keep them off my garden beds. They have destroyed my property, made some of my property practically unusable because of the stink they leave, and they have eaten my family of resident Song Sparrows, which I had in my garden for years until all were eaten by the cats. So, I am no friend of roaming cats. I just don't understand how cat owners can justify making their pet a problem of their neighbors or the wild life they kill.

I have been looking to find something I can easily put on the beds to keep the cats of my seedlings, something they won't shred, because it moves in the wind, which pretty much disqualifies the garden fleece blankets. I also didn't want to spend a fortune, believe me I have spend enough money already on my neighbors cats. So, I found these pop up nets at Gardener Supply Co, which do fit perfect on the 3'x3' garden beds. They also keep the Cabbage Butterflies off your plants.


The nets are supposed to fit over the 3x3 beds, but this would not work for me, because almost all my beds are 3'x6', instead I just sit them on top, I find they are much easier to remove to work the beds this way and so far I have had no cats scratching my new seedlings out and none got destroyed.
They weren't overly expensive, but I don't think I will buy them for each vegetable bed. I just have too many beds. I will just use them to mainly keep the cats out of freshly planted beds.

Last year season I had a terrible crop of Beans, I think I only managed to fill two 1-gallon freezer bags for the winter with them. This year the Beans just kept producing and producing, I filled my freezer with bag after bag. Beans were a big success this year. I usually plant only pole beans. Last year I started growing my beans on some Rose Arbor Trellises, which works pretty well, as long you don't over-plant them, which I did which resulted in a bit of difficult picking. Sometimes I get carried away and plant to much of one thing.

Somehow I had purchased some beans, I thought were Pole Beans but ended up being Bush Beans, I had planted them on one side of the arbor and so one side did not have beans climbing up.
The bean varieties I grew were 'Violetto' also known as 'Pea cock' which is a purple, flat podded bean and was very prolific. I also grew some green 'Emerite' and yellow 'Ramdor' Haricot verts Beans, those did not do as well toward the end of season, and then I had a variety from Italy called 'Stortino di Trento' which is a pretty looking beans. It is curved, green and streaked with purple, and it also makes a good soup bean, so after I had more then enough beans in my freezer I just let the rest turn into dry beans.

My Zucchinis, I planted 'Romanesco', 'Sarzano' and 'Caserta' only resulted in a few mediocre, itty-bitty fruits, they did not produce hardly anything. Not sure if it had to do with the weather, not enough bees, maybe not enough light or the ground they were in, but the cucumbers, some French pickle varieties (Fin De Meaux', De Borbonne', 'Parisian Pickling') and some Salad cucumbers ('Bush Champion', Marketmore 97', and a Italian variety called 'Tortarello Abruzzese') across from them did really well, last year I never had enough to make pickles, but this year I managed to make a few jars and my kids were eating cucumbers all summer.

Tomatoes, I grew this year following varieties: 'Thessaloniki' - red; 'Orange Strawberry';
'Striped German' - yellow/orange; 'Peron Sprayless' -red; 'Marmande' - red;
'Black Prince' - brown; 'Azoychka' - yellow; 'Principe Borghese' - red, drying; 'Debarao' - red/paste; 'Orange Banana' - paste;

This year even though the tomatos finally produced a lot of fruit, the fruit just would take forever to ripen. I ended up just taking the partly ripe fruit and let them finish inside the house. They only really started producing toward the middle of September, they are still full of fruit, mostly green. Then this week we had some real early freeze for this area, it went all the way down into the low twenties, very unusual. My husband fixed me quickly a greenhouse shelter out of PVC pipes which kept them warm enough at night and when I checked next day, they all seemed well and happy. It was nice and toasty inside the shelter. Maybe it even will help them ripen faster. Even with the slow ripening I managed to freeze some Tomato puree for the winter and hopefully I can get some more with help of the green house.


I think next year I just will try growing the tomatoes under a hoop house, and see how they do compared to outside. Our North West climate is not always easy on the heat loving plants.


I also grew some peppers, which I put underneath a small plastic hoop house and they seem to be doing well. Peppers are always hard to grow out here and they are always late. I have had not much luck with the square type bell peppers so last year I got myself some different kind of sweet pepper seeds, they are long and pointed and very tasty. They produced much better last year then any of the bells I grew before, so I think I will just be content with growing these in the future. They are still in the ripening process.
The varieties I grew were 'Marconi Op'- yellow and red variety; 'Cornaletto Corno Di Capri' -red, 'Romanian Rainbow' -from white to orange to red; 'San Salvatore Calabrese'- red;
'Red Lamuyo'; 'Red and yellow Bullshorn' and 'Giant Szegedi' - white to orange to red.


I even managed to coach a few Melons to ripen. I found these small type of melons at Baker Creek Heirloom Seed Company which said to have a shorter growing season. Melons are really difficult to grow in Western Oregon. I had to try one more time. I grew them under this special, green plastic mulch made for melons and I managed to get a few melons to ripen. They were small but tasty. I could have had more melons maybe, but the snails ate most of my small seedlings. Nevertheless I called it a success, so next year I will try again.
These were the varieties I grew: 'Collective Farm Woman'; 'Gaucho'; 'Minnesota Midget', 'Oka-bizard Island' and 'Prescott Fond Blanc'
Toward the end the Powdery Mildew got them and they weren't producing anymore.

Other success stories: Turnips grew well in Spring; for the first time I harvested some Celery, which never grew good for me; Peas did alright; Lettuce, grew for a long time this year, which tells you something about our weather; Swiss Chard never fails me; Garlic and Onions did okay, the Shallots did the best; Leeks are doing good; my salad greens grew well, Arugula always does good and I even managed to get some Radishes out of my garden, which have not been successful for me in Oregon so far. Russian Kale did really well in Spring.

Carrots in the beginning didn't sprout, then after I got them to sprout, the cats dug them up and I had to replant. Now they are growing happy under the covers. The same happened to my Fennel, which after a time you can't really replant, so I did not harvest any. I have had no success so far growing Cauliflower in Oregon, it just won't grow or it bolts, same with Broccoli Rabe. Broccoli I usually get only a little bit out of before it flowers. My cabbage got eaten by snails and then the cabbage worms and aphids got the rest.

For next growing season I need to amend my beds with better compost; I should try to fertilize more often, something I often neglect to do; I need to keep the warm season plants warmer and start them earlier in the house before transplanting. I also need to figure something out how to better cover the plants to protect them from pests, before the pests get to them, and something the cats cant get to. I think maybe my automatic drip system, even it works great with most plants, once they have sprouted, does not work as well with starting seeds and maybe that has been my problem with growing Radishes successfully the last few years. Then this year I had Radishes growing with a micro sprinkler and they grew much better.

Luckily there always will be another growing season, you always get to try again.

Saturday, July 4, 2009

Berry Season-Raspberry Galette recipe

It is definitely Berry Season. I have been picking lot's of Strawberries, baking lot of Strawberry cakes. Then as soon the Strawberries started slowing down-which will be only temporary then I have mostly Everbearing Strawberries which right now just have a rest period- I had to pick my Red Currants. This year I did not get as many Currants because I had a bad infestation with Currant Fruit Fly, which also resulted in a lot of work having to pick through the berries. In the end it was all worth it, because I made a wonderful cake with them. Because the Currants are so small it takes a long time to remove them from the stems, so I usually make this cake only once a year.
Now the Currants are done I am getting a flood of Raspberries which I need to use quickly because they have a small shelf life and spoil quickly. Also my freezer broke so I can't freeze any right now until my new Freezer arrives, which should be next week.

So I made a quick Raspberry Galette which is a Free Form Fruit tart.


Rosemary flavored Raspberry Galette



Recipe By : Isabell Norman
Serving Size : 10 Preparation Time: 0:35

For Pâte Brisée
300 g Flour/Mehl
75 g Sugar/Zucker
120 g Butter
2 Egg/Ei
2 Tblsp/EL Ice-Water/Eis-Wasser

For Filling:
300 g Raspberries/frische Himbeeren-fresh or more if you
like
3 Tbs Sugar/Zucker
2 Tbs Rosemary, chopped/Rosmarin, gehackt
2 tsp lemon peel, freshly grated/Zitronenschale, gerieben
1/2 tsp cardamom, ground/Kardamom, gemahlen

1. Put Flour, Sugar, and Butter-cut up in very small pieces, in mixer bowl,
process until the Butter resembles pea sized crumbles, now add the Eggs and
Ice-Water and mix until the dough just starts sticking together.

2. Mix das Mehl, Zucker und Butter, die in sehr kleine Stücke geschnitten
ist in einem Stand Mixer bis die Butter wie Erbsen grosse Krümmel aussieht.
Nun die Eier und Eis-Wasser zugeben und alles schnell zu einem Mürbteig
kneten.

3. Remove the dough and knead it quickly into a ball. You don't want to over
mix it, because then instead of becoming crusty and flaky it will become
chewy.

4. Den Teig der Schüssel entnehmen und schnell zu einem Ball zusammenkneten.
Den Teig nicht zu viel kneten weil er dann statt krustig und krisp eher
ledrig wird.

5. Wrap in plastic or put in bowl with lid and let rest for 30 minutes in
the refrigerator.

6. Den Teig in Plastik einwickeln oder in eine Schüssel mit Deckel tun und
im Kühlschrank für 30 minuten sitzen lassen.

For the filling:

8. In the meantime pick through your Raspberries, it is best to not wash
them and mix all the ingredients for the filling. Set aside.

9. In der Zwischenzeit die Himbeeren verlesen. Es ist besser die Himbeeren
nicht zu waschen. Alle Zutaten für die Fülle mischen. Beiseite stellen

10. To finish, cut the dough into 8 to 10 same sized pieces and roll out
each piece into a round. The round does not have to be perfect because these
are Free form tarts. Add a nice amount of filling in the middle of the
rolled out dough, leaving about 1-1/2" to 2' space to the edge. Fold the
edges toward the middle, over the mix making sure the folds stick together.



11. Zum fertigstellen, den Teil in 8-10 gleichgrosse Stücke teilen und jedes
Teil in einen runden Boden ausrollen. Sie müssen nicht perfekt rund sein
weil diese Freie Form Tarten sind. Tue einen gute Menge Fülle in die Mitte
des ausgerollten Teiges dabei etwa 4-5 cm an der äusseren Seite
freilassen. Die Seiten zur Mitte, über die Fülle hinfalten, dabei sicher gehn
dass die Falten zusammenhalten.



12. Bake in Oven at 350 ° F for 15 to 20 minutes or until they are lightly
browned.

13. Im Oven bei 180 ° C für 15 bis 20 minuten backen oder bis die Tarts
leicht braun sind.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 68.1mg
Sodium: 16.4mg
Potassium: 98mg
Carbohydrates: 38g
Fiber: 2.9g
Sugar: 12.8g
Protein: 4.9g

Cooking Tip: You can brush the Galette before baking with some eggyolk mixed
with a tablespoon milk or water and sprinkle with brown sugar crystals

Man kann die Galette vor dem Backen mit Eigelb aufgerührt mit
einem Esslöffel Milch oder Wasser bestreichen und mit Braunen Zucker
Kristallen bestreuen

You could also top it with some Sliced almonds

Kann ebenso mit gehobelten Mandeln bestreut werden

Or before Serving, powder with Powdered Sugar

Oder vor Servieren mit Puderzucker pudern.

Comments: Made with Isabell's less Butter Pâte
- - - - - - - - - - - - - - - - - -
This recipe is my own recipe and is there fore copyrighted. You are free to use it for your personal use but to use in any publication of any form you need to get permission from the original Owner of this recipe.
disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You 

Thursday, June 11, 2009

It's Strawberry Season-Quick Strawberry Tart

The Strawberries are coming in faster then I can eat them. So I decided today, instead spending my morning in the back yard, I will bake my quick, Low-fat Strawberry Tart and share the recipe.


This is a very typical bottom for Fruit tarts in Germany. It is very easy to make, it is fast, low- fat and you can use it with almost any uncooked or canned fruit. It is best when you put the fruit on it short time before serving, because it is a spongy cake letting the fruit sit on it to long will result in the sponge being all wet from the fruit juices.

I like to spread some melted chocolate on the cake before I put in the strawberries or if I don't have enough time a chocolate spread like Nutella will do.
Or if I have more time I make a simple cream filling similar to Bavarian Creme.
This not only tastes good, but it keeps the fruit from soaking into the cake.



This is one of my kids favorite summer cake so I thought you might like it too.

So here is the recipe which I exported from my cookbook program

Fast Biscuit


Serving Size : 12 (German servings are smaller then in the US)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs ( whole eggs)
1 Tblsp Water
75 g Sugar
2 Tblsp Vanilla sugar
100 g unbleached flour
1 TL Baking powder

1. Preheat oven to 350° F.
Grease Fruit tart baking form with Butter and
dust with Flour or bread crumbs.

2. Beat the whole Eggs, Water, Sugar and Vanilla sugar in
bowl until foamy. Should look like a thick creme.

3. Mix Flour and Baking powder, sieve onto the
Egg mass and fold under carefully

4. Bake on middle rack in Oven for 20-30 minutes,
until the cake is golden brown or
a testing pick comes out clean.
Don't open the oven door in the first 15 minutes,
because the dough will not rise properly then.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 39.5mg
Sodium: 13.6mg
Potassium: 64.6mg
Carbohydrates: 58.7g
Fiber: <1g

disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You