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