Sunday, November 27, 2011

Garden Recipe 1: Greens Tacos

I know what you are thinking, that this is some sort of vegetarian hippie thing, but you would be wrong.  These are authentic and delicious.

First you will need some greens
I'm partial to Swiss Chard in this recipe but you could use Kale or Collards or even Spinach.   The most recent batch I made included a few collards in addition to Swiss Chard.
Rinse greens and cut into 1 inch strips and trim stems
Blanche greens (although I skip this step when using spinach) until just shy of tender to remove any bitterness and soften ribs.  For Chard this is about 2 minutes.  Drain then Rinse in cool water.
While these hang out and drain.  Next you will want to sauté 1/2 of a medium onion, I'm partial to red onion, in olive oil until soft then add 1 clove fresh chopped garlic.  After 1 minute, add greens and cook together until greens are soft, about 5 minutes (longer if using kale or collard greens).
Warm up a few corn tortillas and assemble as preferred.  I'm partial to sour cream as a base, then greens topped with cheese and guacamole.
Yum.  Recipe based from Greens Taco in "Everyday Mexican" by Rick Bayless.

Thursday, November 24, 2011


I'm pretty thankful this year.  Lucky in health, happiness, and being surrounded by wonderful family and friends.  I'm also thankful to the friends that I've encountered on the web through my blog here, KGI, and FB relating to the garden/cooking world.
So, I've decided to embark on a little project to share some of the love.  Over the next few weeks, I'm going to post a series of garden based recipes.  Some are quick and easy, some are a bit more involved.  That said, I am not a chef and things just don't get too complicated around here given that we are dodging a 2 year old at most turns.
Here are some teasers.  Recipes to follow.
 Quick Fridge Dill Pickles
 Autumn Tomato soup with herb Foccaccia bread
Papas con Rajas
Fresh Pasta with Fava beans and English Peas

Happy Thanksgiving from my family to all of yours.

Monday, November 21, 2011

Food Politics

I am neither a food professional or a politician.  However, I am a human who eats food, a mother, a healthcare provider, and a gardener.  I think I may be as well qualified to weigh in on national food policy as the average congressperson, perhaps more so.
I'd like to discuss the big headline story about pizza being classified as a vegetable by Congress.  Well, that's not exactly what happened, but as this Washington Post article discusses, the whole vegetables in school lunch issue is so muddy at this point that its no surprise that we are hearing about the 1/8 cup of tomato paste on a kid's pizza getting extra credit.

I'd like to approach this from a different angle all together, as a person who loves pizza, and vegetables.  Why is the tomato sauce the only vegetable on the pizza?  You see, I feel like pizza could, in the right hands, be a regular vehicle for good.  I 'm not talking about the pre-made frozen factory stuff.  I'm talking about homemade pizza for our kids.

Like this one, it doesn't have any tomato sauce at all but has ricotta, wilted kale, and caramelized red onions.

Or this one with tomato sauce (which actually contains tomatoes, onions, garlic, celery, and carrots), spinach, and sliced red bell peppers.

Are you starting to get my gist?  I am totally OK with feeding my kid pizza if its put together like this, with a balance of components that equate to more than just grease, carbs, and salt.  How do we produce this en masse for entire schools?  I've watched the Jamie Oliver programs about school lunch and I'm convinced that its completely doable and pretty economic when done in bulk.  I'm OK to keep pizza on the menu as long as we get rid of the nonsense and really get down to the work of feeding our kids healthy, tasty food.

Winter, finally (and seriously)

I planned to start this blog last spring as my garden flew into action, but then got into the actual work of gardening and abandoned the task. However, today its winter, really winter. I'm wearing long underwear and sitting under a blanket and I'm still cold.
Today is the shortest day of the year so from here on in it gets better. I look forward to longer days, that's for sure. But I'll also tuck in and enjoy winter's freeze and snow, it does mean skiing after all. Maybe more importantly is the snow pack - without snow there isn't water for the West.
The end of the year and the solstice are a good time to think back on the last 365. I have no reason to complain and feel really lucky about the last year and really hopeful about the year to come.