Promising Green In a Concrete Jungle: Edible Beirut

It was a whirlwind of a trip, going back to visit my native birthplace, Beirut, Lebanon.  This was my opportunity to see and rediscover my roots with my parents for the first time,  in a very long time. In mid-December, the city abound with Christmas gaiety. And while searching for past memories amidst the city's rubble and retail shops, I  made a fantastic discovery.

Beirut is a city of contrasts.  Old stone facades juxtapose with Western landmarks, like Starbucks (frown).  Skinny-jeans clad women strut in their high platform heels in malls, alongside conservative Muslims in their traditional garb.  Luxury buildings are going up daily, and the sight of cranes is nearly everywhere.  But what struck me most on this particular journey- beyond all these sights, was the level of air and ground pollution. I would look around me in 365 degrees, and see this amazing topography of sharply rising hilltops and meandering coastlines.  Yet, I was appalled.  I was appalled at the amount of industrial output that burned my eyes and choked me to the core. Soot, diesel, fuels and oils, all burning into the skies above the still-blue Mediterranean.  On top of that, people smoking everywhere....  Smoking cigarettes,  hookah pipes, and who knows what else, in nearly every restaurant and cafe. It's as if there is a collective societal oral fixation, some sort of regressive behavior as a result of its past civil war and subsequent conflicts.  After noticing the palpable thickness of the air, I looked down, and found......... more trash!

The city's sanitation problem was neither unmanageable,  nor acceptable.  There were neatly disposed heaps of garbage bags waiting to be picked up on the curbs of every building, and there were also terribly foul piles of refuse elsewhere. And then, more mounds of garbage along the highway, and strewn through every alley I passed.  When the rain came, there was a distinct scent of vomitus.  That was a clear indication of the level of nastiness. Small trucks came along to pick up, but with such a brief stay, I was unclear on the current efforts of local governments, to prioritize this sanitation issue.

Once I accepted the reality of these basic environmental issues, I set off on a walk one morning, to get a closer look.  And, behold, there was this most unexpected, and wonderful sight. There, behind my old neighborhood of Zalka, between rows and rows of 1970s concrete slab apartment buildings: An urban farm and greenhouses!

This made me happy.   Very happy.   It showed me this rebirth of sorts.  From the ground up. Literally.

I approached slowly, not knowing if I might be trespassing.  The perimeters filled with muddy clay soil, I approached the manager and, mixing French with English (as I've forgotten the Arabic language), requested permission to check out the goods!

IT was hard for me to believe, after seeing nothing but gray urban landscape, that this could exist in the middle of the city!   I talked to Nicolas, the farm operator, who assured me that his crops are "organically grown".  One never really knows for sure,  but I politely smiled, showed my enthusiasm,  shared my garden pictures from home, and he in turn, showed me all the crops he grows, like the strawberries (above) and then the cucumbers, roma tomatoes,  and loads of swiss chard, which are all sold at his roadside stand.

I realized I was probably overreacting with excitement, to something so natural to people like Nicolas, as this is their livelihood.  I kept saying "wow, how beautiful!",  at all the beautiful rows of crops around us.  But I thought to myself: Let him think I'm a bit nutty, this California girl has the right to express her passion for all things green.  Plus, this is all happening in her old neighborhood! 

As I took off, I looked down to see my brand new sneakers were all muddy, but I did not care.  I was simply happy to share a few wonderful, insightful minutes in this little urban haven. 

Seed Saving!

Never understood the significance of seed saving and seed propagation till recently.  I'm beginning to understand that the quality of crops largely depends on the genetic strengths of the seed. By saving and replanting the seed of the fruit you just grew, you are creating a stronger offspring, especially if the yield was good!

Here I saved the seeds of the green beans for next season.  As well, I have removed some corn kernels from the three strongest fruit,  and hopefully my technique proves to yield a nice new set of crops!

Fly, Butterfly!

MY friend and neighbor just discovered these beautiful monarch caterpillars in her yard, and created an amazing haven for them to flourish into winged beauties.  She placed the caterpillars on 'milkweed' plant, which is their primary food and sustenance.  They then took refuge in the makeshift home she created, as they transformed into pupa(chrysalis).  The metamorphosis from caterpillar to a gorgeous butterfly has been immortalized in so many stories and legends, and teaches kids and adults alike to appreciate the wonders of our world, up close, in detail.

Currently, the caterpillars are in the "chrysalis" stage(2nd and 3rd pictures),  which is between the larva and the adult stage. When they reach adulthood, and grace our gardens, they will be one of the important pollinators in our food chain.

Simply amazing!

Friday Funnies

Sometimes we need to lighten up and just have a laugh.  I thought this was pretty cute.  It illustrates so vividly, both the wondrous beauty of vegetables, and also the humor surrounding its consumers.

Planting in Confined Spaces

When I lived in a tiny 400 square foot apartment in Studio City, I'd keep a few pots of herbs growing at the front entrance of our small, 6-unit building. With the permission of my neighbors, of course.  What I didn't know then, was that I probably could have grown a whole lot more than just herbs, using the same, sunny spot on the concrete landing, and with a little more creative use of pots in vertical spaces. Thinking back, we could have grown seasonal chard, or spinach, or lettuce, just enough to share between us. But, then again,  the true love of edible gardening had not been born in me, yet.

Years later, I'm still trying to find more space efficient ways to grow food, even though I have a much bigger playing ground now.  I just enjoy demonstrating how simple it can be to use, for instance, a pot with a bag of soil, and some seeds, to grow food.

Here, I am experimenting with just that. As you can see, the seedlings have already taken, and with good enough drainage from the bag, the roots should have no problems sustaining the growing greens.

Step 1:  Choose your pot, placed in sunny location 

Step 2: Place some stones, or large pebbles at bottom of pot, to allow for drainage 

Step 3: Poke holes throughout bottom of your bag of soil.

Step 4:  Cut open top of the bag, and place into the pot, so it sits comfortably.

Step 5: Distribute a few seeds, planting according to directions on seed package.
Here, I placed Swiss Chard seeds about 2-3 inches apart, to avoid overcrowding.
Watch the seedlings grow within 7-10 days!

Fifty Shades of Green

Spoiled Angelenos....we are just finally feeling the first shivers of autumn.  That's fall, for some people, as in, fall "back" one hour, as in time changing, and darkness setting in earlier. This time of year traditionally gives me the blues. But one way I've found to beat the blues, is to keep surrounding myself with the greens ;)

What I love more than the taste of home grown food, is the variation of colors, especially greens. I got fifty different shades of green still growing in the back, and we are officially in November, the month of the full Beaver moon. If you go by the book, you know it's time to plant for winter crops, but the heat would not let up till about a week ago.  So here I've been admiring the giving source, my summer crops. These are, from seed, the strong yielders of the past season!

Baby watermelon, green pepper, jalapeno, green beans, and okra.

Post on Compost

Maybe it was a mental block. Maybe it was hesitation, or feeling inadequate with the tools I have. But, finally, I am just glad to start the process of composting!

 I'm looking forward to good results. It seems simple enough: Layer the "brown" material with the "green",  place in a sunny spot, cover, and mix it each time you add more stuff.  Mostly, I just look forward to creating organic matter to improve my soil, so I don't have to keep hauling in bags of commercial compost!

Just in time for Halloween!

What is that?  Is it a Halloween wig?  

No.  It's corn silk. You know, that silky threadlike stuff that grows

around the ear of the corn,  like a protective buffer, nestled right in between the fruit and its husk.

The pictures below were actually taken on the same day, but represent different stages of corn husks that have been growing at their own pace. Each one is beautifully adorned with corn silk. Kinda reminds me of rocket fuel as it shoots from the tail end.  There is an entire anatomy and physiology lesson behind these guys.  But at its simplest, it is quite a marvel to look at, and knowing that these babies are not genetically altered, or grown with any pesticides, makes me happy as well :)

This is my first time growing corn. I was told it's fairly easy, though I did not believe it. I'd always associate it with farming in the midwest. Massive rows of corn in vast, pest-controlled fields. At least that's what I think when I think of places like Iowa, Oklahoma. Yes, I know, stereotypical.  But we are in the Southwest, here, and we too, have a long native tradition of growing corn. It is, after all, a Native American plant, and there are plenty of references to the indigenous people as the people of "maiz". It was their way of surviving, their staple.

  For this curious Armenian girl, though, channeling my agricultural ancestors means trying something new. Growing corn is very new to me, and I did not think these guys would make it this far, but still holding on.  Now, I pray that they will reach full maturity by Thanksgiving dinner, something authentically "garden-to-table".  What I should really pray for, is that the squirrels don't feast on them first! 

Hanging Tough

Just an adorbs picture of my baby green beans barely separated from their flower buds :)

 

Passionate Fruit

Here is something like nothing I've tasted before. Yet, somehow, in the recesses of my mind, the flavor is so familiar! 

My friend, Elizabeth, brought these to me, as a gift, from her own garden. 

At first, they appear as miniature eggplant, but feel so feather light, you think, "What could possibly be inside?"   Then, you cut one open, and pow!   Marvel of a fruit! 

Cavernous as a conch shell.  Sensual as a sea urchin, curious as a kiwi!  Beautiful,  almost sexual, the taste divine, not quite mango, not quite wine.....  mm......mmmm......and appropriately,  called:

~ Passion Fruit  ~

So, how to use Passion Fruit? 
There are several dessert recipes using passion fruit. But I followed a friend's suggestion, scooped out the tangy flesh, added to brewed tea (strong, Persian-type tea), then added some agave syrup, and let it all steep for a few minutes. 

Actually made a huge pitcher of this. Add some ice, and you got yourself passion-fruit iced tea, better than the stuff at your local Starbucks or Coffee  Bean! 

Another suggestion was to add the fruit to lemonade, in the same fashion as tea, stirring, adding some sugar, and there you go,   Extra dose of Vitamin C!   

Anomaly of the Week!

I just love fruit and vegetable anomalies!

 I think they are worthy of our attention. Some people may think anomalies are just freaks of nature. Well, they are.  But they are also the very living, breathing fruits and vegetables that grew wild and undisturbed. They never succumbed to human regulations and modifications imposed on our wild food source. Anomalies may look funny, but are just as beautiful and fascinating (and in most cases, delicious), as any perfectly round tomato! 

Below: Fungus likes to grow in my garden when it finds moisture combined with afternoon sun. But one of these little monsters looked quite peculiar.

 

Everything is OK with OKra...

My late grandmother, Veronica, who will have passed a year ago on October 26, had a certain culinary gift. More than her elegant food stylings and presentation, and use of the finest ingredients to feed her family, she had this gift of healing with her soothing stews, and healthy dishes. Among her super foods was Okra, a unique stalky bean known for its high nutrient content and versatility in dishes.
Though, Id be filled with joy at any one of her other hearty stews, whenever Id hear the word okra, my smile would just as quick turn to a pout. I'd make any excuse possible to avoid going to her house for dinner on those nights.  You see, not only was I not a fan of okra, I despised the darn hairy vegetable, with its nasty, slimy insides!  Still  I would grin, and chew, and add extra helpings of rice pilaf, to help offset the other flavors and textures. There was nothing more I could do, as we were fed by one source, and that source was grandmother.

One wild year, however, the year I turned 21, I visited my brother who was then living in Atlanta, Georgia. It was there that I satisfied my culinary curiosity. Among the corn grits and mac n cheese, I discovered this surprising Southern delight, in the form of fried okra!
Besides the fry factor, these diced up hairy buggers actually tasted good, almost nutty, palatable. I came back home to tell my grandma, but she, understandably, would not budge from her traditional "bamia", okra stew. After all, stewed in tomatoes and chunks of beef filet, this was the only fast track.to health!

So, in aftermath of losing a beloved best girlfriend, I had new insights and discoveries in the garden, some metaphorical, and others, quite simply symbolic, like the okra seed!   After planting the okra seed, and watching its beautiful flower give fruit, I wondered what Veronica might have done had I offered her them.  To stew, to fry...

Joy of Sharing Food

We get to experience unusually long, extended summers here in Southern California.  And one of the biggest joys (at least for me), is to share whatever harvest results from these hottest days, with close friends and family.  This summer, though, proved particularly difficult, with several tomato plants decimated by bugs and pests, and elements failing to come together just in time. Still, as with anything, you just pick back up again, and plant more seeds!

In the midst of the next growth period, I decided to have some friends over, with the intention of featuring at least 2 fresh ingredients from the garden.  With 2 baby watermelons already ripened I assembled a little appetizer using feta cheese, watermelon, and mint.  I paired this up with a vodka I infused overnight, with watermelon and mint (To tease the palate).  To follow the theme, I created "Caprese" skewers, (mozzarella, cherry tomatoes, and fresh basil), and paired these up with a citrus/basil infused vodka, again, as a palate-opener.

Garden herbs were also highlighted in my Mediterranean-inspired salads. I was able to harvest a couple handfuls of mature long green beans, and created a green bean, potato, and egg salad, with a Dijon grain mustard dressing.  I did a similar dressing (but using regular dijon mustard), in my lentil and garbanzo salad, which featured fresh thyme.

The centerpiece course (not photographed here), was a baked, herbed salmon, using chopped garlic, diced tomatoes, and bunches upon bunches of chopped cilantro.

Vodkas infused with fruits and herbs, prepared a day ahead (the longer they infuse, the stronger the essences)

Green bean, potato, and egg salad with grain Dijon dressing.

Orzo salad, with feta, sun dried tomatoes, and kalamata olives.

No middle-eastern girl's party is complete without a hummus!

Everyone enjoying a good time!

Delusions and Infusions

In the past week alone, we have experienced record breaking heat in Southern California, with temps hitting upwards of 108F in the valleys and inland areas. Short of losing one's mind, laughter becomes essential, whether delusional or not. And new forms of experimentation strike, like fresh new uses for your garden herbs.

Here I was at once inspired by using vodka as my base, and various combinations of herbs and produce, to create 3 different kinds of infused vodka. The taste test, however,

will need to wait till the weekend!

Stay cool, my friends....