Heirloom carrots grown from seed, this year's harvest in my garden.
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Friday, May 30, 2014
Wednesday, May 28, 2014
Praying to the Bee Gods
Temps are up and down, all over the place in Southern California lately. It's no wonder that anything remotely ready to fruit is confused beyond help. The soil hasn't gotten warm enough, and my tomato and melon plants kept flowering, with nothing more to show. I started wondering if I should resort to hand pollination, though that is a method of last resort. Of course, the bee shortage alone is a frightening prospect of things to come.
So, while I was praying to the "bee goddesses" for the last couple weeks, adding some zinnia, marigolds, and any flower that helps attract pollinators, I was finally given a heavenly sign just the other day.....when a bee stung the bottom of my foot. There it was, hanging, with its stinger right under the arch of my right foot- the same foot that just a day before survived 2 deep lacerations from a falling ceramic hanging pot (but that's another story). So, I had to laugh, since this ambassador of sorts had come with a clear message: "We are definitely hanging out this summer!".
So, I waited another week. Nothing. But then, lo and behold, to my delight, a sugar baby watermelon measuring just 1 centimeter appeared, blossoming from its female flower. What a sight to see! I looked over to my tomato plant, same thing there, camouflaged by green foliage, almost invisible to the blind eye :)
So, while I was praying to the "bee goddesses" for the last couple weeks, adding some zinnia, marigolds, and any flower that helps attract pollinators, I was finally given a heavenly sign just the other day.....when a bee stung the bottom of my foot. There it was, hanging, with its stinger right under the arch of my right foot- the same foot that just a day before survived 2 deep lacerations from a falling ceramic hanging pot (but that's another story). So, I had to laugh, since this ambassador of sorts had come with a clear message: "We are definitely hanging out this summer!".
So, I waited another week. Nothing. But then, lo and behold, to my delight, a sugar baby watermelon measuring just 1 centimeter appeared, blossoming from its female flower. What a sight to see! I looked over to my tomato plant, same thing there, camouflaged by green foliage, almost invisible to the blind eye :)
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| Sugar baby watermelon barely 1 cm in size. |
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An old trellis and a tomato cage I repurposed to encourage vines to grow upwards. |
Monday, May 26, 2014
Edible 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!
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| From my kitchen: Bell pepper inside of a bell pepper :) |
Saturday, May 24, 2014
Beachwood Cafe: True Farm-To-Table
It's one of those hideaway spots that oozes farm-to-table in every sense. Nestled in a part of Hollywood Hills called Beachwood Canyon, Beachwood Café brings to mind the old days of "Hollywoodland", before it was officially dubbed Hollywood, away from all the glam and glitz of the city. And on Wednesday night, chef and owner Patti Peck shut down her restaurant for a special dinner event: To celebrate her win on the latest episode of Food Network's show, Chopped!
It was not by accident that I was invited here on this particular evening. Not only did I discover a new neighborhood community (after being an L.A. girl for over 30 years), but I'm also a HUGE fan of Chopped! as well as fresh farm-to-table fare.
Stepping into Beachwood Café, I was immediately transported to what felt like a set from the TV series, "Twin Peaks". Only cozier and more familial. But nonetheless, there's a real rustic, canyon feel to this joint that has a prominent spot in the tiny, quiet town center where you might still see a few locals arriving on horseback. It is most definitely a favorite among the canyon residents, some of whom include top celebrity names.
Families, friends, moms and dads with kids, and grandmas, quickly filled up the space on this night, waiting for the curious menu which featured items like Emu meatballs, and cherry moonshine lamb ribs. Though these are not typical dishes Chef Patti would prepare at Beachwood Café, they were the spontaneous creations from the show just days before, a testament to her quick skills and creative talent she accumulated from her years at San Francisco's Chez Panisse, and more locally, Edendale Grill in Los Feliz. Served buffet style, each course was savory and rich. Comfort food, but elevated.
As part of the evening's event, guests viewed a screening of the May 20th episode, which was cleverly done in 3 parts, each clip preluding the next course that was served from the menu the chef recreated. The cheers and clapping grew louder as Chef Patti inched closer to claiming the grand prize of $10,000.
The dessert course stayed in theme with the episode's "Aussie" twist, where Chef Patti made a puffed pastry presentation, using such ingredients as apricot jam, canned cheddar cheese, and apple moonshine. The final product was simply marvelous and ingenious.
Winning Chopped! was a big deal for Patti, who grew up on her grandparents' Iowa farm, learning to cook for and feed 50 farmhands everyday. Not only did she win the coveted prize money, but she plans to use that money to start a bread co-op to help at-risk girls. What's more farm-to-table than that? :)
You can view the entire episode of Chopped! here:
http://watch.foodnetwork.com/Player?sid=CQ&gid=HDFD0068460002182481&nlvid=0218248
Beachwood Café: http://beachwoodcafe.com/
It was not by accident that I was invited here on this particular evening. Not only did I discover a new neighborhood community (after being an L.A. girl for over 30 years), but I'm also a HUGE fan of Chopped! as well as fresh farm-to-table fare.
Stepping into Beachwood Café, I was immediately transported to what felt like a set from the TV series, "Twin Peaks". Only cozier and more familial. But nonetheless, there's a real rustic, canyon feel to this joint that has a prominent spot in the tiny, quiet town center where you might still see a few locals arriving on horseback. It is most definitely a favorite among the canyon residents, some of whom include top celebrity names.
Families, friends, moms and dads with kids, and grandmas, quickly filled up the space on this night, waiting for the curious menu which featured items like Emu meatballs, and cherry moonshine lamb ribs. Though these are not typical dishes Chef Patti would prepare at Beachwood Café, they were the spontaneous creations from the show just days before, a testament to her quick skills and creative talent she accumulated from her years at San Francisco's Chez Panisse, and more locally, Edendale Grill in Los Feliz. Served buffet style, each course was savory and rich. Comfort food, but elevated.
As part of the evening's event, guests viewed a screening of the May 20th episode, which was cleverly done in 3 parts, each clip preluding the next course that was served from the menu the chef recreated. The cheers and clapping grew louder as Chef Patti inched closer to claiming the grand prize of $10,000.
The dessert course stayed in theme with the episode's "Aussie" twist, where Chef Patti made a puffed pastry presentation, using such ingredients as apricot jam, canned cheddar cheese, and apple moonshine. The final product was simply marvelous and ingenious.
Winning Chopped! was a big deal for Patti, who grew up on her grandparents' Iowa farm, learning to cook for and feed 50 farmhands everyday. Not only did she win the coveted prize money, but she plans to use that money to start a bread co-op to help at-risk girls. What's more farm-to-table than that? :)
You can view the entire episode of Chopped! here:
http://watch.foodnetwork.com/Player?sid=CQ&gid=HDFD0068460002182481&nlvid=0218248
Beachwood Café: http://beachwoodcafe.com/
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| View of the hills driving up Beachwood Canyon |
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| Cherry moonshine ribs with beautifully tart dried cherries |
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| Savory mashed potatoes with bacon |
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| The Bar area |
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| Chef Patti Peck serving her guests |
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| "Emu" meatballs, from the second/main course round on Chopped |
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| Guests viewing the Chopped! episode featuring grand prize winner, Chef Patti Peck. |
Wednesday, May 21, 2014
Orzo Salad with Zesty Lemon Dressing
Another one of my inspired salads that is enjoyed in the heat of this season. The rice-like orzo pasta holds on to the bold flavors of feta and fresh olives, while the lemon zest and basil keep it cool for a refreshing side dish.
Greek-Style Orzo Salad with Lemon Zest Dressing
Greek-Style Orzo Salad with Lemon Zest Dressing
Salad:
1 1/2 cup Orzo, cooked according to package
6-8 Greek olives, pitted and halved
1/4 cup julienned sun-dried tomatoes
1/4 cup cubed or crumbled feta cheese
Fresh basil leaves, julienned
Dressing:
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Toss all ingredients together, along with dressing, and enjoy!
Monday, May 19, 2014
Edible 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!
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| Source: Facebook.com/Awesome Things in the World |
Sunday, May 18, 2014
Covering All Bases
This week saw record highs well over 100 F in Los Angeles. Although the sunshine was much needed for my seedlings, the afternoon scorchers were intent on damaging these fragile babies. When temps reach 100 and above, you risk killing some of the pollen in tomato plants as well.
The good thing is that we got warning of the extreme forecast well ahead of time. Last year during these killer temps, no matter how much water and care I provided, the elements were out to destroy most of my plants. So, this year, I consulted some sources and picked up a roll of shade cloth from the local nursery, and got to improvising. A few bamboo stakes, and a simple staple-gun job later, and voila, these guys enjoyed a lovely plant-paradise, under the canopy. Only thing missing were the cocktails :)
The trick is to allow enough space and air to flow freely on the sides of the plants and raised beds. Creating a makeshift tent couple feet above the plants allows sunlight to come through, without the full impact of deadly heat.
The good thing is that we got warning of the extreme forecast well ahead of time. Last year during these killer temps, no matter how much water and care I provided, the elements were out to destroy most of my plants. So, this year, I consulted some sources and picked up a roll of shade cloth from the local nursery, and got to improvising. A few bamboo stakes, and a simple staple-gun job later, and voila, these guys enjoyed a lovely plant-paradise, under the canopy. Only thing missing were the cocktails :)
The trick is to allow enough space and air to flow freely on the sides of the plants and raised beds. Creating a makeshift tent couple feet above the plants allows sunlight to come through, without the full impact of deadly heat.
Wednesday, May 14, 2014
Using Recycled Bottles to Drip Feed
Here's one of those tips you receive from a source, and you think to yourself, Gosh, that is genius, how did they come up with such a simple, yet effective idea! Well, here is something that is so doable, that also makes so much sense!
Using plastic water or soda bottles, you pierce a few holes or openings to allow water to seep through gradually. Next, dig a hole deep enough to slip in the bottle. This hole should be positioned directly next to a plant or near several plants that have deeper roots, or require deep watering. The bottle acts as a drip irrigation system, supplied from above the level.
I chose to use smaller plastic bottles. In some cases, you can also use a large, 2 liter soda bottle. It depends on the space you are working with, and the size and water demands of your plants.
If you have seedlings that are still growing, as in my case, place smaller bottles while you continue to hand water your plants, or until those seedlings grow large enough to require deep watering. In the interim, seedlings should adjust to the watering source that sits near them, and then greatly benefit from it!
Using plastic water or soda bottles, you pierce a few holes or openings to allow water to seep through gradually. Next, dig a hole deep enough to slip in the bottle. This hole should be positioned directly next to a plant or near several plants that have deeper roots, or require deep watering. The bottle acts as a drip irrigation system, supplied from above the level.
I chose to use smaller plastic bottles. In some cases, you can also use a large, 2 liter soda bottle. It depends on the space you are working with, and the size and water demands of your plants.
If you have seedlings that are still growing, as in my case, place smaller bottles while you continue to hand water your plants, or until those seedlings grow large enough to require deep watering. In the interim, seedlings should adjust to the watering source that sits near them, and then greatly benefit from it!
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| Source: Self-sufficiencymagazine.com |
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| Instead of trying to "punch" holes, I used small scissors to carefully 'score' along the grooves or indentations on the bottom and sides of the bottle. This makes it easier to cut openings. |
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| When done correctly, the groove should give with a firm scraping from the scissor's edge. |
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| Choose several grooves along the bottle and make 1 inch slits. |
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| Remove the paper label off the bottle |
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| Dig a hole deep enough for the bottle to sit comfortably. |
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| Keep the mouth of the bottle visible, about an inch above soil level. |
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| Start watering! |
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| Place several bottles in the areas you think will use most deep watering. |
Monday, May 12, 2014
Edible 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!
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| Source: http://www.hanttula.com/exhibits/mofa/ |
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