NUTRITION AT ITS BEST

The garden is prolific right now, despite this summer's lack of hot and sunny days.  There are so many shades of green, all of them appearing to shimmer with growth and joy. I grew up in a home that had a huge garden out back, always fresh vegetables in the summer, and through the winter, those same vegetables either preserved or frozen. 

I am blessed to have grown up in a family of old world Sicilians who knew nothing of 'fast' or prepackaged food.  I feel some inherent knowledge of good nutrition thanks to my grandparents,  and rarely pay attention to that aspect of what I put on the table.  

I planted 8 broccoli plants, 7 of which have already been harvested.  It is a wonder that we have not taken on one of those shades of green, with all the broccoli we have consumed, both raw and cooked.

The last of the heads yet to be harvested...now I await the countless side shoots...

raw broccoli salad with onions, craisens, raw sunflower seeds, crumbled bacon, and plenty of mayo...

gently steaming either for freezing or...

grilling along with a 'grilled smashed potato and Organic Valley's  Italian chicken sausage (which happens to be excellent)

Garlic plants turning brown, harvested

and hanging in a cool place

green beans and cucumbers coming on daily, make a wonderful salad

Zucchini is abundant as well..

Zucchini Fritters

One and a half #'s grated, salted and left to drain, squeezed tightly in a clean towel until pretty dry;  6 tbs. cornstarch (incorporated before other ingredients), 2 cloves garlic chopped, 2 tbs. fresh dill and basil, 4-6 oz. Organic Valley feta, one large egg, and as the zucchini was salted no need to add more, fresh black pepper

quickly fried in very hot vegetable oil and served hot, topped with

Bart's (my dad) famous, versitle tomato mix

chopped tomato, chopped fresh garlic, (I add a finely chopped cucumber) plenty of fresh chopped basil , salt and pepper, and good olive oil.  Leave at room temperature for a couple of hours.  This is excellent over grilled meats, or simply on fresh bread!!!

and for dessert the last of the peaches in a pie, Organic Valley heavy cream, whipped, drizzled with Black Currant coulis.

All those Sicilian ancestors, I know are gathered around my table each night.  I am deeply and profoundly grateful for all of them.

ABUNDANCE, AGAIN!

The girls came this past Nonnie Day with bears almost as big as they.  Their Nina Gorrill made them each one when they were born.  Immediately they began asking if they could bring the real baby stroller into the house to play with, as their bears would not fit in the toy stroller.  On one condition, I said, you have to clean it up so we can give it to the Food Pantry, (our local food pantry also has a 'thrift store').  They were eager to begin this pursuit, vacuum and buckets of sudsy water on the deck, and in about one devoted hour, it was clean!

They intently played most of the day with this, although the big bear was replaced with Elsa who Iris mothered with so much love, and well, Elsa, she is a convincing baby, too.

That evening as I was walking back to the cabin I saw this tiny baby bird sitting precariously on a twig from a bush at the base of a large pine tree...

I am not sure what it is, although he sports some soft yellow fluff at his throat.  He let me approach close enough so I could have cupped him in my hands, which I did refrain from doing.  The next day I found him on a different bush, not far above the ground.  I have not seen him since, and am hoping he learned to fly and is safe and sound.

A couple of trips to an Amish friend who sells fruit in bulk set me up with a lug of peaches (utterly delicious)

and a ten pound box of blueberries...quite large and oh so good.

One of my favorite food magazines

with a peach pie on the cover, enticing me to make it.

The recipe inside was for a peach custard pie with a black currant coulis, just right as my black currant bushes are producing abundantly.

I veered from the recipe as I thought they had left out ingredients, and I must say,

I think this the best peach custard pie I have ever made.  The addition of the black currant coulis is simply perfect.

On another note this morning Freddie and I went for a two hour mountain bike ride on some pretty technical trails on the Kickapoo Valley Reserve.  It was phenomenal, climbing narrow trails, peaking at the top, coasting through deep woods on winding trails on the downside. Twisting and turning, stopping to let horses by, dodging gnats and black flies, and sweating up a storm.  The trails are kept so well by the Reserve, some parts just coasting along, and some parts rough and rocky climbs, but all fit for biking, hiking and/or horseback riding.  A wonderful way to spend a Sunday morning.

We were pretty hungry on our return, and I made one of my favorite summer sandwiches....

fresh tomato slices, basil and plenty of mayo...cucumbers in abundance, and of course, peaches (which were in fact topped with blueberries).

We purchased fresh chickens from the same Amish friend

and I grilled them a few nights ago...

and served them with grilled peaches/blueberries.

Oh how I love the abundance of fresh foods in the summer.  I am just back from the garden where I picked a large pan of string beans which will become a salad to accompany our pizza tonight, and I see the broccoli will be ready tomorrow. 

Food excites me, and being an integral part of its production is a real blessing.

VARIOUS AND SUNDRY

Days go along, mostly like any other day.  The mundane presents itself, but always, if one is alert and open, the little things show just how big they are.

 
Sometimes I am overwhelmed by the beauty of the bread....

Lifting the lid on my water barrel the other day, revealed this tiny frog, not even an inch long....

Yes, these are (were) in my kitchen garden...

absolutely delicious....

I have never been successful in growing begonias, that is until now...

I believe I have found just the right location.

There are times when our surroundings simply pass before our eyes and make no impression in our mind, but there is profound beauty always before us.

IT'S ALL ABOUT FOOD

My garden is growing well, I think.  The tomatoes seem behind, as we have not had many hot days, but the cucumbers are on and providing a daily delight.

One of my favorite summer sandwiches...Garlic/feta spread and spread thickly on each side of the bagel, thick sliced cucumber, fresh dill weed, lettuce from the garden...a wonderful combination of flavors, and simplicity itself.

(This spread is beyond delicious:  8 oz. feta, 8 oz. cream cheese, (both Organic Valley), 1/3 c. mayo, 1 tsp. dried oregano, 1 tsp. dried basil, 1 tsp. fresh dill weed, 1 large garlic glove diced, a touch of dried thyme.  Mix thoroughly altogether.  Use on crackers, bread, veggies, or in sandwiches.)

I have been trying to use up my frozen vegetables from last year, and below is the last package of broccoli..

saute broccoli in olive oil with onions and garlic...top with fresh farm eggs, let cook covered until set, shred some OV cheese on top...serve with crusty bread to dip in the egg!

When I was growing up my father loved and was expert at grilling out.  The women never did the grilling so this was never part of my 'inner cook'.  However, unlike most men who like to grill out, Freddie does not, and after years of trying to get him interested, I decided to do it myself, and I am so glad that I did.  I love grilling out!  I do a great deal of it during this weeks...standing on the deck, watching and turning the food, trying new things, and sipping a glass of wine.  Now this is a great scene.

I do not eat a great deal of red meat, but Italian sausage is something I do love...thanks to my growing up years.

...grilled Italian sausage, asparagus brushed with olive oil and sprinkled with garlic powder, potatoes marinated in olive oil, garlic powder, oregano, garlic scape, and a small cherry tomato salad...

I rarely eat hamburg, but my neighbor Karen raises organic beef, Little Creek Farm, and it is truly delicious.

Karen's beef burgers, again the potatoes, asparagus, and this time, grilled tomatoes and small whole fresh zucchini..

As the strawberry season was so prolific, I did many things with the harvest, among them

strawberry turnovers with from scratch buttery layered crust

On another note, I am making BBQ'd Pulled Chicken for a fund raiser for the local library expansion project.  These sandwiches will be sold at the 4th of July Celebration...

onions, garlic, spices, sauteed, and then ketchup, tomato paste, vinegar, molasses, among other things added...placed into a crock pot (actually two)

with eighteen three bone-in breasts and twenty-three bone-in thighs with a leg or two, cooked on low for 6-7 hours

then chicken skinned and removed from the bone and shredded

this makes a mighty delicious sandwich.  Come to the 4th celebration in La Farge, I'll buy you one!!