Changing of the Season

Our lives are like gardens; nurturing, love, water, and food help us each to grow and thrive.  Too little or too much water or food and the garden will struggle to thrive; some plants will persevere and make it through and others will wilt or die.

I have neglected my garden these past few months; as I have been neglecting myself with too much work and not enough rest.  

Today I went out into the garden and found it is in transition from Summer to Fall with some plants overgrown and in need of cutting back, others struggling to survive among the weeds that have tried to invade, and some a bit dry and going dormant.  I started by trimming the spent flowers and dried branches to make way for the budding blooms and new leaves. I worked my way to cutting back some of the branches that had grown into the path or started crowding the adjacent plant; and I started to pull weeds some growing in the middle of mature plants.   There is much to do…. I will tackle it again tomorrow and perhaps a little each day until it is time to plant a few seedlings and then let the garden rest and rejuvenate.

Some plants I am leaving alone a bit longer – Mugwort is blooming so beautifully I cannot bear to cut her back yet. 

Lavender is huge and needs to be taken down to its base to rejuvenate but I will wait until her fragrant flowers have faded, as she is still so beautiful.

Japanese Anemone is contained to prevent runners and is finally in bloom – each Summer I anticipate this beautiful sight.

While working in the garden today I realized that the garden in transition is a metaphor for my life.  To help it thrive, I must tend to it, weed, water, add mulch; however I cannot control the temperature, possible frost, or the wind or rain. These can and will impact the garden and some plants will respond better than others to the changing weather. Spring will bring the promise of new delights and young blooms.   

I too am in transition. I have made a major change in my life without a clear vision of the future. Despite my unidentified future I am happy and calm, confident that tending to my garden and my soul will lead me in the right direction.  My life is not controlled by the weather, but I am certain that like my garden I too will plant some new seeds and revitalize and blossom as the seasons change.

My reward for working in the garden today was a bowl of homemade yogurt with figs from my garden and a drizzle of local Somis honey – Simply Delish!

Until next time… may you find enjoyment in food and nature,

Marla

Lemongrass Leaf Tea and Apple Treat

When I was about 6 years old I had a best friend on the same block and spent countless hours at her house. Her mother was from Mexico and she would make us homemade shredded beef taquitos and a wonderful tea that was made from leaves she cut from a bush in the backyard. The tea was greenish in color and lightly sweetened and we felt so grown up when we were seated in the kitchen and given mugs of that fragrant tea.  Unfortunately we moved away and lost touch, but I think of my friend and her mom from time to time and remember that tea.

For years I tried to figure out the name of the plant so I could recreate that fragrant tea – I have asked people periodically; no one seemed to know exactly what I was talking about from my early childhood memory…. until this week.

I am the gardener in my house; After injuring myself from overdoing it, I have learned to ask for help when I need it.  Armando has tended to my garden from time to time and when I need extra help I call him and he arrives with his crew to help me out with things requiring more strength or time. I was showing Armando what needed trimming and digging out and we came to the lemon grass, which I had neglected and asked him to cut it down to the base so it could have a fresh start. Armando saw a few of the remaining beautiful leaves and said “Tea.”  That sparked a memory and I shared my story with him and he replied that these leaves were probably the tea I remembered and to boil them and add a little sugar or honey. He then cut me a bouquet of the remaining leaves, which I bundled and placed on my kitchen windowsill.  The next day I boiled a third of the leaves in a 2 quart stainless steel pot (enamel or glass would be fine too), strained it and added a little honey and to my delight this was the tea I have been searching for.  I took the remainder of the tea that I did not drink and put it in the fridge; enjoyed it iced with agave another day..it is also wonderful cold. Several days later the plant has some new green leaves so I won’t have to wait long for another batch.

Lemongrass Leaf Tea – 2 quarts

Cut enough fresh lemongrass leaves to equal about 1 cup loosely packed.  Place the rinsed leaves in a 2-quart saucepan and cover with water to approximately one inch below the rim of the pan.  Bring to a boil, cover and simmer on a medium low flame for about 6-10 minutes. The kitchen will smell wonderful.   When the leaves have infused the water remove from heat and pour through a strainer into a cup or a teapot. Sweeten with honey or agave or sugar to taste and enjoy.  I strained one cup for hot tea and strained the rest into a pitcher for iced tea later. I enjoyed the hot tea with local honey (a teaspoon was just perfect) and the iced tea I enjoyed yesterday with about a half-teaspoon of agave; refreshing and delicious.

cut leaves and tea 

In my house growing up, it was customary to have something sweet with our late morning or afternoon tea...so of course I was thinking about a sweet treat to enjoy with my tea. While experimenting with some fresh apples, I came up with a delicious and healthy alternative to apple pie. This is a great gluten free recipe or a treat for anyone trying to eat fewer refined carbs.

No Crust Apple Pie Treat

5 or 6 Apples  - Your preference – I prefer Fuji or Macintosh

½ to 1 teaspoon Cinnamon or nutmeg to taste (your preference – I use either equally, depending on which I am in the mood for – both also have health benefits)

1 Tablespoon Agave or to taste (you can use more or less)

Core and chop the apples – if you prefer you can peel them. I leave the skins on for more vitamins and I like the added texture.  Place in small saucepan with ½ cup water and the cinnamon or nutmeg. Add agave (you can also use honey or sugar if you prefer or do not have any agave).  Bring the mixture to a boil and reduce to medium low heat, cover and cook till the apples are soft – about 10-15 minutes Remove from heat and serve. Makes 5-6 servings. Place a serving of the apple mixture in a shallow bowl and top with 1 Tablespoon of your favorite low fat granola and a dollop of plain or vanilla yogurt or a handful of your favorite nuts.

I top mine with raw walnuts, a great combination with the apples.

This week I discovered that new lessons and ideas for old recipes come from unexpected places. 

I appreciate your taking the time to read my blog. Please add a comment if you would like.

Until next time… may you find enjoyment in food and nature,

Marla 

I heart Nettle

Nettle is not just for tea.

I have been a fan of Stinging Nettle's health benefits and slightly sweet taste as a tea for years. I drink it plain, put a little in my green tea in the morning, and most of the tea blends I make have nettle as a base. I truly love nettle and have jokingly thought I should sport a t-shirt that says I heart nettle. 

I could go on and on about the health benefits of nettle - it is something you cannot take too much of as it does not create some of the toxicity problems or conflicts that some other herbs can cause. I use it as a general health tonic and also because I like the taste. However, Nettle is good for easing allergy symptoms. I have found it is also useful for little intestinal issues that sometimes occur when I am fighting a bug or have eaten something that does not sit right with me.

I have only used dried nettle in leaf and powder form and also nettle tincture. The most common use for me is dried in different teas. I have a pantry full of herbs and a garden with some as well and I like to experiment with various combinations for tea. I make teas that are soothing, some that are immune boosting, and I like to combine herbs and plants that compliment each other for a satisfying cup of hot or iced tea. One of my favorite blends to make is nettle with lemon verbena and red rose petal - it tastes romantic and delicious with or without a bit of honey.

Until today I have never used fresh nettle. To tell the truth I have been a little afraid of it. I have read many warnings about not touching nettle without gloves or tongs because it stings. These warnings have made me a little overly cautious of this wonderful plant that is one of my all time favorite tastes in nature. Luckily for me it is relatively easy for me to get as much dried nettle as I want so I have made due with that.  But sometimes I see a recipe that calls for fresh nettle and I have wondered if I will ever get to taste this wonderful green in its freshest form; Unbeknownst to me that was yesterday.

I frequent my local neighborhood farmer's market each Saturday and have gotten to know many of the vendors. I am lucky that one of those vendors is Greg at Ventura Native Plant and Seed, with whom I have many interesting conversations about teas and recipes. I also pick up plants for my garden when I can find a space; as a result my garden is becoming more native a bit at a time and many of the plants are also ingredients for tea.  Greg and I regularly discuss the benefits and great taste of nettle and he also cooks with it and has shared his enthusiasm for how great nettle tastes in its freshly cooked form.

This morning he surprised me with some fresh nettle and shared with me that it is best when picked early in the morning. He showed me which part of the plant to be careful of (the stem with little stingers) and explained how to clean it and to use gloves.  I was initially excited and then worried about how I was going to clean it.

I found a recipe in the New York Times online a few weeks ago that I had saved - you can do a search on NewYorkTimes.com of the term Nettle and you will see the recipe. I will give you my version as I followed the recipe but changed a few things. I went to the hardware store and got some gloves and pulled out a bowl for the cleaned leaves and stem - I kept the thinnest stems and leaves and discarded the thick stems and leaves that were brown. It was not as bad as I thought it would be and I did not get stung. Cooking the fresh nettle (even just boiling for 2-3 minutes) takes away its sting.

cleaned nettle 

Here is my version of the recipe using different pasta and sausage, less garlic, and a different kind of cheese.  Measurements are approximate. *Note if you do not have nettle you can substitute kale or spinach.

 Pasta with Fresh Nettle and Turkey Italian Sausage - serves 4 - about 60 minutes to table.

 Ingredients: 1 box of your favorite dried pasta - I used a good quality Cavatappi1-pound turkey Italian sausage (I used sweet) casings removed

3 tablespoons olive oil

2 cloves fresh garlic - finely chopped

1 large onion - chopped

1 generous tablespoon tomato paste (I use the one that comes in the tube but the canned is fine)

Large bunch (1/2-1 pound) fresh nettle cleaned and set aside

Fresh goat feta crumbled

Bring a large pot of water to boil for the pasta

Meanwhile in a large frying pan heat the olive oil and add the onion and a bit of salt and cook a few minutes. Add the sausage breaking up with a wooden spoon. Cook them both until the onions are softened and the sausage is browned. Turn off heat and add the garlic and tomato paste and stir to combine the garlic and tomato paste into the sausage/onion mixture. Set aside.

When the water boils follow package directions and cook the pasta just until done. A few minutes before it is done, put the pan with the sausage/onion mixture on the stove on medium high heat for a couple of minutes. Add 1/4 cup of the water from the pasta and the nettle and cook a few minutes mixing all ingredients together until the nettle is wilted.

Drain the pasta and mix the pasta and nettle/onion/sausage mixture together in a large warm bowl. Add the cheese and serve in pasta bowls. I enjoyed this with a glass of white wine.

This recipe is not simple because of the extra work to carefully clean and prepare the nettle for cooking but it was worth it because it is delish!

Romantic Tea Blend

Combine 2 teaspoons organic dried nettle leaf, 1/2 teaspoon organic dried lemon verbena, and 1 teaspoon organic dried red rose petals. 

Heat water until it is just about to boil.  Remove from heat and steep tea in the hot water 4 or 5 minutes. Drink as is or sweeten with a bit of honey or agave. 

*I accidentally let the tea steep for about 20 minutes this week - still delicious! 

Methods for making tea: 

Put ingredients in a bag and pour water over bag in a cup or mug

Steep in a strainer in individual tea pot or cup

put tea mixture in heat-proof glass measuring cup, pour water over tea and steep and then pour through a small strainer directly into your cup. 

Romantic Tea Blend 

Until next time… may you find enjoyment in food and nature,

Marla 

Giant Zucchini

This is the story of tonight's dinner – Simple and Delish!

I am inspired by the abundance around me this time of year. The lavenders are huge despite my not giving them much attention and the sweet peas made a surprise return, their pink blossoms so lovely next to the purple sage and yellow yarrow.  A friend who was trying to figure out what to do with some bare spots in her garden had a pleasant surprise from the seeds dropped by birds, which turned into a beautiful mini meadow of gray leaf with yellow flowers that we are trying to identify.

California Geranium,  Lavender, Jasmine

Sage, Yarrow, Sweet Pea

The farmer’s market has so much variety I have difficulty deciding what to buy this week and leave for next. I love to imagine how different tastes will compliment each other and think about what I can create with each week’s offerings.

Last night a friend dropped by with giant zucchini from her mother’s garden; like a painter with a new color I started imagining just what I would do with them.  

Giant Zucchini 

A recipe for zucchini cupcakes I saw last week or perhaps a quiche…or pasta dish. I thumbed through a few of my favorite vegetable cookbooks and thought yes I shall stuff them…but I didn’t have the ingredients I needed and did not want to make a trip to the store…so I decided to wing it using items from my fridge and pantry… lucky me it worked!  I hope you enjoy it too – I served the zucchini with a green salad (romaine, spinach, sliced radishes with a simple vinaigrette) and chicken, spinach and feta sausages I roasted in the oven while I baked the zucchini.  The recipe takes approximately one hour from prep to table – serves four as a side dish.

Easy Stuffed Zucchini

Ingredients:

Large fresh sweet onion (mine was picked yesterday from local farm)

Olive oil for sautéing (about 1 tablespoon or so)

One giant zucchini or two large zucchini

Fresh Italian Parsley (about 4 stems or 1/3 bunch)

Oregano and garlic, salt and pepper

Finely grated Romano or Parmesan cheese (1/4 cup)

One jar bruschetta or chopped tomatoes with seasoning

Preheat oven to 350 degrees .

Dice onions or slice and chop into small pieces, while olive oil is heating on medium high heat in medium frying pan.  Add onion to pan, lower the heat to medium, and sauté till translucent in color. While onion is cooking, wash and then slice zucchini in half lengthwise and carefully scoop out inside flesh leaving ½ - 1 inch flesh for a shell.  Set aside “zucchini boats” and chop flesh in small pieces. Add chopped zucchini flesh to onions and cook a few minutes longer till both are softened. Add about 1-teaspoon oregano (fresh or dried), 1-teaspoon garlic powder and salt and pepper. Stir to mix spices and turn off heat. Wash and rough chop the parsley and stir into onion/zucchini mixture.

Open jar of bruschetta or tomatoes and spread about a third of it on the bottom of a glass or ceramic baking dish. Lay the zucchini boats on top of the sauce. Gently fill with the onion mixture and top with the rest of the sauce.

Cover the pan with foil and place on top rack of preheated oven. Cook for 30 minutes.  Uncover, sprinkle with grated cheese and bake 10 more minutes.  Remove from oven, let sit a few minutes than serve and enjoy. 

Stuffed Zucchini

Until next time… may you find enjoyment in food and nature,

Marla 

Confessions of a Free Spirited Gardener

I love the outdoors. I would rather be outdoors than almost anywhere except my kitchen. I especially appreciate trees…. so much, that when I lived in Seattle (before I knew there was such a thing as shades that lowered from the top of the window down) I hung my shades about one-third of the way from the top of the window so I could always see the trees.

I bring this creative spirit to my cooking…for example putting peanut butter in an omelet (it’s delicious, I will share the quick recipe below)…and to my gardening.

I came to gardening later in my life. I grew up with a mother whose green thumb grew amazing tomatoes good enough to eat like apples, trees that produced unlimited amounts of perfect lemons, gorgeous roses and the list goes on. The best part is she was a weekend gardener like me so I learned that a beautiful garden is possible even if one does not have time every day to tend to it.

My first real garden was definitely trial and error. I purchased a darling little house in an old neighborhood in Seattle with a backyard filled with weeds as tall as me. I slowly started in the front planting here and there and putting flowers in pots when winter came and the ground froze. I walked the neighborhood with a friend and learned the names of local plants and flowers and I eventually had a lovely front and back yard; however I learned something about selecting plants for my garden…think about the climate when you select your plants. I hand selected a dozen rose bushes for an area of my garden not realizing that a rose garden is not the best choice for a damp climate; the roses were beautiful but required a lot of maintenance.  I was constantly fighting powdery mildew and black spot.

The point here is that for me gardening is trial and error. I am okay with learning along the way what works and what doesn’t though I am learning more and more to pick plants that are suited to the climate, amount of sun, and space that I am in. I still plant things that strike my fancy…like the Japanese Anemone that I saw and fell in love with in Cambria, California. However, I learned they like to spread so mine is in a pot in my garden (I will show photos when it blooms) – still lovely and contained. I love Lavender and have a couple of different varieties and in my garden they get quite large…so I accidentally found out that this is a great way to hide the box with the sprinkler controls. 

Within the last couple of years, I pulled out my front lawn and decided to plant more of a cottage garden. My neighbors were concerned when I pulled out my lawn.... and I really had no idea how it would turn out but to all of our delight it worked and I have had a lot of fun with it – though my penchant for flowers creates more work, to me it is worth it…I have to deadhead the spent flowers to keep the new blooms coming in.  Lately I have pulled out some of the plants that got so big they were taking over and started planting some California Native plants (especially some local to my area) that I get from Ventura Native Plant and Seed Company (http://venturanatives.com/). The result is delightful; 

I am so happy to have a garden that is a pleasure to walk through and even to sit and pull weeds.... surrounded by different varieties of birds including lots of hummingbirds, bees that pollinate the flowers, butterflies, and wonderful scents.

I will leave you with a tip; when I purchase plants, I buy them from local suppliers so that I can ask which area of my garden might be the best place for a specific plant (for example, the amount of sun or shade it needs). Later if any problems arise they are my first resource for natural solutions or suggestions, as I prefer to avoid using chemicals. For example I learned from Greg at Ventura Native Plant and Seed Company to use a mixture of vinegar and dish soap on weeds – this really works, just be careful to only spray the weed. I use one cup white vinegar in a spray bottle with 1 teaspoon of liquid castile soap and gently swirl to mix (so it does not get sudsy), and spray. Within one day or less the weeds start turning brown.

Enjoy the pictures of my garden and the recipe below.

Peanut Butter Omelet  (one serving)

If you like Peanut Butter as much as I do this will make your mouth smile.

Ingredients: 1 large egg, 1 Tablespoon peanut butter (creamy works best but you may use crunchy if you prefer), ¼ teaspoon vanilla, 1-teaspoon local honey or your favorite jam if desired.

Crack the egg into a small bowl and beat with a fork until the yolk and white are blended.

Add the vanilla and beat until that is blended in.

Heat a pat of butter in a small frying pan (non-stick works best) just until it is melted and starting to bubble.  Medium heat works best.

Add the egg and swirl the pan a little to let it coat the bottom. Cover and cook for 1 to 3 minutes just until you start to see the egg set when you lift up the lid (no longer runny).  Put the peanut butter in the center and let cook a couple minutes more so the peanut better gets a little melted; spread it out a little in the middle. Take your spatula and push from one side to the other, roll once and then roll again and you should have a rolled up omelet that resembles a crepe. Slide onto a plate and eat just like it is or enjoy with a little honey or jam on top. 

So much fun to make and kids love it, but even grown-ups are surprised at how good it tastes!!

Until next time… may you find enjoyment in food and nature,

Marla             

Celery Root Soup

One of my passions is food – I love to talk about it, read about it, create it, and savor it.

Not just any food; good, fresh food. Prepared so that it doesn’t hide the ingredients;  methods that enhance the flavors and brings them bursting out…like a really good book that engages you from the first page and when it’s over you are satisfied.

My favorite preparation of most foods is simple, minimal sauce, and cooking just enough to bring out and blend the flavors. I get inspired by just one ingredient and can build a recipe or menu around it.

Currently, Celery Root is in season at the local Farmer’s Market. The cooler weather has inspired me to create a soup inspired by vendor Elizabeth's description of a soup from her native Switzerland that she makes with this lovely root vegetable.  I am sure it is not authentic – but I found my version satisfying and simply delish!

Celery Root Soup

Ingredients:

1 Celery Root – washed, peeled and cubed

1 Leek – cleaned and finely chopped

1 Shallot – minced

1 Bay leaf

2-3 Carrots – washed and chopped (I leave the peel on for more vitamins)

2 potatoes (Red or White) – washed and chopped (leave skin on)

One-half head of green Cabbage – rough chop or shred

3-4 cups Chicken Stock  (if you want  you can replace with vegetable stock)

1-Tablespoon Olive Oil

¼ - ½ teaspoon Thyme (fresh or dried)

½ teaspoon Allspice

Salt and Pepper to taste (I use sea salt and fresh ground pepper)

In large saucepan or soup pot heat olive oil, add shallot and leek and cook till softened. Add carrot and potato – cover with broth until it reaches 2 inches above ingredients in the pot. Add bay leaf and bring to boil, add celery root and turn down to simmer for 20 minutes (covered) or until vegetables are tender. Add spices and cabbage. Cook until the cabbage is wilted and bright green (about 5-7 minutes).

Optional – just before serving you can stir in leftover meat (pork, beef roast, or roast chicken, or cooked sausage) – however the soup is great without the meat.

Serve with crackers or crusty bread.

Until next time… may you find enjoyment in food and nature,

Marla 

My trusty 1950 stove; they don't make them like this anymore