I am currently reading "The River of Doubt - Theodore Roosevelt's Darkest Journey" by Candice Millard. Quite a tale of exploration and hardship in South America in 1913-1914. I wonder as I read this whether any current ex-president would be allowed to put himself in harm's way as Roosevelt was in making this trek through the uncharted territory of the Amazon.
My previous two reads were "The Red Door" a mystery in post WWI England and an adventure memoir of canoeing down the Mississippi "Mississippi Solo" by Eddy L. Harris. I'd recommend both of them.
Tuesday, July 6, 2010
Monday, July 5, 2010
Harvest Monday
75 white onions of varying sizes.
One of several cucumbers we have harvested this past week.
One of many beets we have had. This one will go into juice this morning that Dan will make.
Garlic harvest drying in the heat of the garage.
Promise of future harvests: flower on the eggplant and
Thursday, July 1, 2010
Teriyaki Beets
This evening I wanted to use some beets from the garden as a vegetable with dinner. I found this recipe that was a hit with everyone.
Teriyaki Beets from Winter Harvest Cookbook reprinted in from Asparagus to Zucchini: a Guide to Farm-Fresh Seasonal Produce by Madison Area Community Agriculture Coalition
12 small unpeeled beets
4 T butter
2 T honey
1 T minced fresh ginger
1 T soy sauce
Boil or steam the beets until almost tender. Rinse in cold water and cut into halves. (I quartered them.) Combine the other 4 ingredients in a small sauce pan and heat until the butter and honey are melted. Brush some sauce over beets and place on heated broiler pan. Broil 5-10 minutes until tender, basting frequently. Transfer to serving dish and pour remaining sauce over. (I put the beets into a foil pouch, poured on some sauce sealed it and put it on the grill. I poured over the remaining sauce before serving.)
Teriyaki Beets from Winter Harvest Cookbook reprinted in from Asparagus to Zucchini: a Guide to Farm-Fresh Seasonal Produce by Madison Area Community Agriculture Coalition
12 small unpeeled beets
4 T butter
2 T honey
1 T minced fresh ginger
1 T soy sauce
Boil or steam the beets until almost tender. Rinse in cold water and cut into halves. (I quartered them.) Combine the other 4 ingredients in a small sauce pan and heat until the butter and honey are melted. Brush some sauce over beets and place on heated broiler pan. Broil 5-10 minutes until tender, basting frequently. Transfer to serving dish and pour remaining sauce over. (I put the beets into a foil pouch, poured on some sauce sealed it and put it on the grill. I poured over the remaining sauce before serving.)
Vegetables
Can you see the eggplant forming?
The first pepper will soon be ready to pick.
I can't wait for these beauties to ripen.
Amish paste tomatoes are loaded.
Another eggplant with a bud.
Beans before I put the netting up.
My onion harvest drying in the sun on the deck.
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