Our little garden is once again giving up baskets full of more deliciousness than we can keep up with. What a blessing! This year I am determined to preserve it.
I've made several quarts of fridge pickles, braided up rows of onions for hanging, "sauced down" dozens of apples from a wild apple tree that surprised us with fruit for the first time and frozen what seems like hundreds of hot peppers from two little plants.
Last weekend I felt ambitious and went to work on the tomatoes. Long story short, I put two hours worth of work into two beautiful quarts of crushed tomatoes and poured them into the compost before they even cooled. Then, my friends, I sent the old aluminum pot I cooked them in to the trash. Perhaps I'll give it another try in a stainless pot this weekend, and maybe I'll search out the basil plant for pesto. Poor thing has been overtaken by the tomatillos, which are begging to be made into salsa verde with their neighbors, the Peppers. How many hours are in a Saturday--after the little league football game, that is?
Looking for new easy ways to enjoy the veggies in your garden? I give you The Global Taco.
It begins with the most delectable Naan bread--an Indian treat that is chewy and buttery and slightly crispy--like a savory Elephant ear or a decadent gordita. My recipe comes from one of my favorite cookbooks--Simply in Season. See recipe below.
Once you've got a batch cooked up, pile on the good ol' American rotiserie chicken, garnish with your favorite Mexican taco veggies, such as lettuce, tomato, onion and peppers, crumble on some nice Greek feta, and drizzle with Italian dressing. Yum!
Speaking of produce: in my "spare time", I am helping coordinate and promote a little one-day farmer's market in Bremen. I'll have a booth full of handmade lovelies, and we're hoping to draw lots of vendors of homegrown goodies too. Here's the poster I whipped up. Come on over if you're in the neighborhood!
Mix 1/4 c water, 1 T. yeast and 1 T. sugar until dissolved.
In a separate bowl, combine 1 c. lukewam water, 1/4 c. plain yogurt (I use cream or sour cream if I don't have yogurt on hand), 1 beaten egg, 2 T. oil and 2 t. salt. Stir in yeast mixture.
Stir in enough flour (5+ cups) to make a soft dough. Knead 5 - 10 min. Turn into a greased bowl, cover with a damp towel, and let rise one hour. Separate dough into golf-ball-sized balls. Roll very flat and fry in 1/2 t. melted butter (I prefer my cast iron pan). Cook on each side until lightly browned and puffy.