Posts tagged ‘grow your own’
June 17, 2009
Wow! Prepare to be awed by the fabulous entries for this edition of GYO.
Andrea Meyers (Virginia, United States) of Andrea’s Recipes came up with her usual yumminess in her recipe for Cannellini Bean Salad with White Balsamic Vinaigrette.
I never thought that a chicken recipe would appear on my blog, but this one from Núria of Spanish Recipes (which makes sense since she is from Barcelona) sounds good – Sweet and Sour Chicken Thighs with Rosemary, Honey and Orange.
Elissa from the blog 17 and Baking lives in Seattle, WA (USA), and made Lemon-Thyme Shortbread Hearts using lemon-thyme grown in her herb garden. Sounds yummy. I wonder if she’ll have to change the name of her blog when she turns 18?
June 1, 2009
I’m super-excited to be hosting the June 15th edition of Grow Your Own (GYO). Do you grow/raise/forage edibles? Well, I would love to hear you blog about it. Extensive rules below, but basically, send me the link to your blog post before June 15th, and I’ll post a summary post shortly thereafter. And props to andrea’s recipes for metahosting the event – i’ve bookmarked so many of her recipes, they have their own folder .
Grow Your Own is a twice-a-month blogging event that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products. Anyone with a blog can participate! Do you write a food blog? A gardening blog? A farm blog? A hunting or foraging blog? An eco blog? A frugal blog? Anything whatsoever related to home and garden or fun activities to do with children? You can write a post about some of the edibles you have raised, grown, or found and cooked with. Having a food blog is not a requirement for participation.
The rules are simple:
* Make a dish that uses at least one item from your very own garden or farm and post about it. Your garden doesn’t have to be big. Container gardens are welcome! If you hunted or foraged, those items are also eligible. You can also use something that was given to you, but the giver must have personally grown or raised the item. If you paid for it, then it doesn’t count.
* Anything edible that you have grown or raised qualifies, including fruits, vegetables, herbs, sprouts, edible flowers, nuts, grains, legumes, dairy products, eggs, livestock, etc.
* Please make sure your dish is posted during the month of the event because we like to celebrate seasonal items. One post per blog, please.
* As a courtesy, please include a link to this announcement in your blog post, and then update later with a link to the round-up.
* If you want to include one of the Grow Your Own badges in your post, feel free to grab one from here. (Please upload to your own server/image repository.) Logos professionally designed by Jeff Meyers.
To include your post in the round-up, send an email to zoranaki(at)gmail (dot)com by the 15th of June 2009 with the following information:
* Subject line: Grow Your Own #29
* Your name and location (country, state if applicable)
* Your blog URL
* Permalink to your post
* 300×300 pixel photo of your dish (As long as the photo is no larger than 300 pixels in either direction, it will work.)
It’s hard to keep track of entries if we don’t receive an email, so please remember to email your information.
I will post a round-up of all our dishes within a few days after the deadline (of course subject to any other events in life, acts of God, etc). Questions? Please ask in the comments or email.
February 23, 2009
okay, so technically my month of soups will probably stretch over the course of a year, and chili isn’t really soup (unless you add a lot of water), and this isn’t really chili at all, if you’re any sort of purist, what with the lack of meat and all the veggies and stuff, but this is my blog, so there you have it.
this is tangy! zesty! quick to make, once you get past the chopping, and very kid-friendly, without being bland. i served it over some mashed roasted butternut squash, and topped with shredded cheddar, to go with the whole red/orange theme i had working. For those of you keeping tabs on grow-your-own, i incorporated my overwintered carrots (a bit meh raw) and some persistent thyme from the garden.
3 onions, chopped
1 head of garlic, chopped
3 stalks of celery, diced
3 carrots, peeled & diced
1 small zucchini, chopped
1/2 yellow pepper, diced
1/2 green pepper, diced
1 cup frozen corn
a pinch of crushed chilies (more if you like to bring the spice)
1 1/2 Tbsp cumin
1 1/2 Tbsp chili powder
1/2 tsp cinnamon
1 28 oz can crushed tomatoes
1/4 cup chili sauce
1 orange, zested and juiced
1 19 oz can mixed beans, rinsed and drained
1 Tbsp fresh thyme
salt & pepper to taste
splash some olive oil in a large skillet and cook the onion/garlic/celery over medium heat.
throw in the carrots/zucchini/peppers and saute until tender. add the corn.
stir in the chilies, cumin and chili powder (i probably would have used coriander as well if i’d had any).
add the tomatoes, chili sauce, orange (zest the outside first and then juice it straight into the skillet), beans and thyme. add a cup or two of water and then cook over medium-low heat, stirring occasionally for about 15 minutes (or until you’re ready to eat). Add salt/pepper to taste and serve.
Made enough for dinner (2 adults, 3 kids) with leftovers for lunch the next day.
January 10, 2009
pumpkins last forever, and thank goodness for that, because pumpkin #2 from last year’s harvest has been sitting on my counter since September.
this soup is from bill granger’s Simply Bill. i really like his recipes. straightforward, delicious, uncomplicated – everything that i’ve tried so far (okay, all 5 recipes) has turned out very well.
my one small (eeny) criticism is that the book is filled with gorgeous envy-inducing photos of him and his family looking very lovely and australian in a donna hay kind of way and the man seems to live in all-white clothing. i don’t know about you, but i cook swathed in large bib-style aprons that my Nana made for me, and i still get splattered. also, he never seems to look directly at the camera, and i’m not sure why. Is he slightly cross-eyed or just avoiding me for some reason? maybe he doesn’t want to look at the mess i’ve made of my kitchen…
1 volley-ball size pumpkin
an inch of ginger, minced
1 pkge of Thai red curry paste (i used Asian Home Gourmet) or 2 tsp (Bill’s amount)
170 ml (1/2 can) light coconut milk (you can freeze the other half)
1 Tbsp fish sauce
1 Tbsp lime juice
salt to taste (my preference) or 1 tsp sugar (his suggestion)
roast the pumpkin by cutting it in half, splashing some olive oil on a rimmed cookie sheet and baking it cut-side down in a on a tray – 45 minutes in a 375º oven should do it. Check to see if it’s tender. Let it cool a bit before chunking it off the skin. I cut the pumpkin halves into strips, make vertical cuts down to (but not through the skin) and then slide the knife between flesh and skin (this sounds rather gory) to separate it into neat little chunks. I’m only telling you this in case you’re at all slow on the uptake (like me) and curiously persist in trying to scrape the pumpkin off with a spoon. why would i even do this? i think it has to do with getting rid of the guts in jack-o-lanterns – old habits and all that. Oh, and i seem to have forgotten to mention the guts. You can either get rid of them before roasting or wait until after – i don’t think it makes a difference.
Add a splash of olive oil, plus the onion, ginger and curry paste to a large saucepan and cook for a few minutes over medium-heat. Add the pumpkin and 4 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes.
Blend it up and then add coconut milk, fish sauce, lime juice and salt or sugar. Simmer for another 5 minutes before serving. Add fresh coriander (cilantro) to garnish, if you are so inclined.
Served 2 adults and 3 smallish kids with enough left over for lunch the next day.
As usual, this is my modified version – more spice, etc. also, i roasted the pumpkin first for more flavor before adding it to the soup, whereas he just chops it up and cooks it in the water. actually, now that i read the recipe, he calls it a “butternut pumpkin (squash)”, so maybe this isn’t really a recipe for what i would call a pumpkin, but rather for a butternut squash. hmm. well, it’s all gourd to me!