After the Storm

         It's always interesting to me how quickly late summer heat turns to fall rain in this part of the country. It can be in the high eighties one day, and near freezing the next. The storm that signaled the end of September dumped record amounts of rain, took out the air-conditioner at work, and flattened what was left of the garden. When the rain slowed, and the flooding receded, Laura and I surveyed the mess. There were still plenty of tomatoes on the bush, mostly green, but enough were pinkish-orange and worthy of salvage. A good sized cucumber, and a partly red bell pepper rounded out the last harvest. We picked what was there and retreated to the warmth of the house, and a pot of veggie soup.
        Today I finally got around to clearing up the rest of the garden. I pulled up spent plants and retired them to the yard debris bin to be picked up later this week. The wire tomato cages were in better shape than I'd hoped, considering the way they looked. Only the legs were bent at a near 45 degree angle, easily fixed. It only took a little time to have the plot back to pre-garden condition. Standing back to look at the bare patch of earth made me a bit sad. Only six months until next garden season.
         The day of the rainstorm I was lucky enough to experience a new zucchini dish. Tasty little morsels baked in mini muffin tins...zucchini tots! I haven't had the chance to try making them myself, since we've had no more fruit on the squished plant. I might actually have to BUY a zuke or two, just so I could make these at home. I think the grandkids will love them!

Zucchini Tots
Makes about 2 dozen

Preheat oven to 400f

4 cups grated zucchini
3 large eggs
1/4 cup finely diced onion
3/4 cup shredded parmesan cheese
3/4 cup seasoned bread crumbs
salt and pepper to taste

Spray mini muffin tins with oil. Grate the zucchini onto a clean dish towel. Roll up and wring out all the excess water. In a medium bowl, combine all the ingredients and mix well. Fill each muffin cup to the top, pressing down firmly. Bake at 400f for 16 to 18 minutes or until golden brown and crispy. Use a plastic spatula to loosen tots from pan.

 

Deer Wars (My quest for the perfect tomato)

 

            A couple of years ago, I decided to feed my tomato obsession by starting all my  plants from seed. I decided on two varieties, my favorite, Siletz, and a new one that promised "Beef Steak size" tomatoes on a short season plant. I don't remember what that one was called. I started out with twelve plants, eight Siletz and four of the other variety.
            Mid-February found my kitchen windowsill covered with peat pots under a plastic cover. By March first, the cover came off and the grow light was added. On April fools day, I moved the little plants into small pots on the kitchen table, hanging the fluorescent light above. I dreamed of a greenhouse....

            The first weekend of May was The Day. The plants, now lush and nearly a foot tall would be moved to their final outdoor home. I had been hardening the plants off for the past week, moving them outside during the day, back in at night. The last two days, they had stayed out overnight. Tenderly, I tucked each root ball into the garden bed, surrounding each with a wire cage for future support. I studied the work with satisfaction. My hands held the faint fragrance of foliage and soil, and my back was a bit stiff. The first weekend in the garden was always hard and getting a little harder each year. 

            My teenaged children teased, "Mom is it really worth all this effort? You can buy tomatoes."

            I just smiled, "Not like these, you can't. Nothing tastes like a homegrown tomato."

            As spring turned to summer, the garden thrived. Peppers, cabbage, squash and beans all shared the sunlight with the tomato plants. Small green marbles turned into golf balls, then tennis balls. I watered, weeded, fertilized and mulched. My sons could mow the lawn, but I was very protective of my garden, my pride and joy. The tomatoes in particular were my babies.

            One morning I stepped through the gate to be met by twelve green sticks, plants eaten to nearly nothing. One had a single green globe dangling from the top branch. The beans were all but gone, each cabbage nibbled. Deer!

            Seeing tracks, I saw that the culprit had invaded by going under the deck. This was about two feet off the ground, with a narrow opening next to the steps. It had to wriggle along for ten feet to get to the garden. I was near tears. "All I ask for is this little patch of ground," I sighed in frustration. "The deer can have the other two acres, the whole rest of the island, even!"

            My husband hugged me sympathetically and patched the access point. Three of the plants still had some foliage. It was too late to start more from seed, so I replaced the rest from the nursery, supplementing with Early Girl. The beans were replanted and the cabbage trimmed.

            A couple of weeks passed, and the old tomatoes grew new leaves. The new tomatoes bloomed, the beans sprouted and the cabbage recovered. Again, I started having visions of a bountiful harvest. One night the garden gate was left unlatched. The next morning the bell peppers were eaten and four tomato plants were gone. This time I did cry. By now, the replacement variety didn't matter, I was determined to have a crop. Whatever was available at the Farmer's market would do. I had at least four different kinds in the garden, and I didn't care. I even had a grape tomato in a pot on the deck, just in case. Each morning I checked the perimeter of the fence. Each evening I made sure the gate was secure. A pellet rifle was placed strategically near the door, just in case.

            Our security measures finally worked. Summer wore on and fruit was set. The original three plants bloomed. By mid-August, there were about a dozen yellowish balls per plant.

            September came and the tomatoes began to ripen at last. Much of the fruit would never get past the green stage. Not nearly the bumper crop that I had envisioned when I started the seeds.. There would be no homemade sauce this year. There would only be enough for some salads, and maybe a bowl or two of fresh, spicy salsa.

            As I picked the last ripe, flavorful tomato in mid-October, I remembered the children's teasing and wondered if it was indeed worth the effort. Yes, I thought later, admiring the ruby red slices on a blue china plate, it was worth it. You really can't beat a homegrown tomato…and there's always next year for that stellar crop.

            Here are two of my favorite late summer salads, based on tomatoes, of course.

 

Tomato Salad  Marinate for several hours or overnight

Layer in the following order:

Perfectly ripe tomatoes, Sliced ¼ inch thick

Thin slices of sweet onion, red or yellow

Sprinkle with garlic powder, pepper and fresh chopped basil (or parsley)

Drizzle with 1½  tsp. good wine vinegar

Followed by 1 tbsp. of extra virgin olive oil

Sprinkle with freshly grated parmesan cheese, if desired

Cover tightly and chill.

Just before serving, garnish with fresh basil leaves

 

Gazpacho Salad                 A Make-Ahead Salad that travels well.     

About 4 servings

½ cucumber, seeded

2 ripe tomatoes, seeded

1 green bell pepper, seeded

½ red onion, peeled

4 ribs celery

3 tbsp chopped fresh cilantro leaves or parsley

1 tbsp red wine vinegar

1 lime or ½ lemon, juiced (or 1 tbsp. lemon juice)

1 - 2 tsp chili sauce, mild to hot as desired

¼ cup extra-virgin olive oil

Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over the salad and toss. Season with salt and pepper.  Can be made a day ahead if kept tightly covered and chilled

Garden Fever

According to the calendar, yesterday was the first day of spring. The black clouds and pouring rain would argue with that. It just stands to remind me that it's really early yet. The sunny days of last week had me all ready to get the garden going. I should know better, from experience. The last frost date in our climate zone is mid-April. Unless you have a greenhouse or other plastic cover, the tender plants will get nipped.

Last year I helped my grandkids plant their first garden. Their new home came with two 1'x1'x6' planter boxes. They were empty, clean and ready for use. They were also in back of the house on the fenced in patio. Being fresh from the deer wars on Orcas, and having seen actual deer in the front yard, this seemed to be a bonus. What I didn't take into account was that the large oak trees lining the driveway would grow leaves. Jordan, 6 1/2 at the time, and Connor, 3, chose the crop. They requested a salad garden: lettuce, tomatoes, cucumbers and carrots. No problem. I explained about having to wait for things to grow and ripen. They were both very excited to get things planted. A field trip to Home Depot bought us the "three s's": seeds, starts and steer manure.

Under supervision, Jordan and Connor helped place the Early Girl and Sweet Million tomato plants into one box. The space in between held the carrots. Hard for small fingers to control, the seed packet  was mostly dumped and then spread around. Pretty much the same for the butter lettuce and Romaine. Oh, well, I thought. We can always thin. A lovely Marketmore cuke nestled in the corner next to the greens. A couple of wire cages over the tomatoes and we were done. Nothing left to do now but water and wait.

 Jordan lost interest first. Connor hung in there with me, faithfully following with his little orange watering can, being the first to notice the little green sprouts of carrot. Jordan got back on board when she saw the first tiny green tomato. After that it was a daily ritual, to check for ripeness. But I'm getting way ahead of myself.

We planted in late March, on a gorgeous Saturday afternoon. The plants we purchased were large, gallon pot size. Those should be tough enough to withstand a bit of cold, right? Nope. The tomatoes did all right, but the cucumber succumbed to frost bite rather quickly. I'd also forgotten about slugs. The unprotected lettuce was eaten as quickly as it grew. Not wanting to disappoint the children, I replaced the cuke with a zucchini plant, since the nursery was out of cucumbers. The plant flourished, but produced no fruit.

Both tomato plants produced large quantities of lovely green globes, but even in the lovely, sunny, rain-free days of last summer they were very slow to ripen. Those pesky leaves were blocking the sun for most of the day. Even so, the kids were thrilled to eat sweet cherry tomatoes warm from the bush, even if there were only two at a time. The carrots were sweet and tender, but no larger around than a pencil, and about an inch long at best. The lack of proper thinning was to blame. Connor in particular didn't care. It was all about the pickin' for him.

This winter, I noticed that the front flower bed has nothing in it, aside from some daffodil and tulip bulbs. With southern exposure, there is full sunlight about ten hours a day. So, the plan is to put the sun-loving crops, tomatoes, cucumbers and maybe a zucchini out there. The empty space around the rose bush can hold herbs. All I have to do is be patient enough to wait out the cold. That, and invest in some slug deterrent.

CAESAR SALAD
1 or 2 cloves of garlic, depending on strength
1 large, fresh egg
1 tbsp. anchovy paste
1 small lemon, juiced
Extra virgin olive oil

Croutons
1/2 cup shredded parmesan cheese
Romaine lettuce

Peel garlic and place in food chopper or blender. Add egg. Add anchovy paste and lemon juice.  Blend until smooth. Pour in olive oil to double the quantity. (About 1/2 cup) Blend again. Toss with lettuce. Top with parmesan cheese and croutons. Serve immediately in a chilled bowl.

Once Upon A Time, 30 years ago...

            During the recession of the early 1980's, we lived in Central Oregon. This was at a time when all the mills were beginning to shut down. As a result, much of the town was unemployed. Even those who didn't work directly for a mill were affected. Everyone we knew supplemented their food budget with gardens…and game. My husband, an experienced hunter and fisherman, made sure there was always meat on the table. We ate what many people might consider delicacies. Quail, pheasant, duck, elk, the list could go on. Roast wild goose or back-strap of venison was not unusual. Neither was freshly caught, fried bass or bluegill. Unfortunately, you can have too much of a good thing. At one point, I never wanted to see another trout, let alone eat one. Now, I enjoy it again…but it took a few years.

            When we moved back to the Portland area, we kept living off the land as much as practical. We rented a little house on five acres, on the outer side of the West Hills. It had a neglected old orchard, filled with apple, plum, and pear trees, and a large garden space. By this time, we had three toddlers. They spent many hours in the garden with me, playing farmer with their own little plastic tools. They loved to snack on berries or pull carrots for their lunch. Tiny cherry tomatoes, sweet as candy, were consumed by the handful. We also raised rabbits, sheep, and chickens. Gathering eggs was part of the fun. There were times when we supplied the whole neighborhood with eggs. At some small level, the kids grew to understand that food didn't just come from the store. They all have fond memories of our days on the farm.

            There are two times each year when I find myself with tiny vegetables. The first is early summer, when I'm impatient to harvest something. Then again at the end of the season, when the garden is winding down. Too little of any one thing to use alone, but together they make a wonderful vegetable soup. I don't think I've made this the same way twice, it depends on what I have on hand, but it's always gotten good reviews from my family. It can easily be made vegetarian.

.

Baby Vegetable Soup

Serves 4 to 6

.

1 tbsp. butter

1 tbsp. olive oil
1 small onion, minced

1 carrot, thinly sliced

1 stalk celery, diced

1 small hot pepper, seeded and diced or 1 dried chili pepper (optional)

1 small sweet pepper, any variety, seeded and diced

1 clove garlic, minced

1 cup green and/or wax beans, cut into 1 inch pieces

1 quart chicken or vegetable broth

2 or 3 ripe tomatoes, diced or 1 can diced tomatoes in juice

3 or 4 baby red potatoes, quartered

1 or 2 small summer squash, sliced or cubed, depending on size

¼ cup chopped, assorted fresh herbs or 1 tbsp. dried (parsley, basil and marjoram)

Salt, pepper

.

Heat oil and butter in a stock pot to medium high. Saute onion until golden brown. Add carrots, celery, peppers and garlic and saute for a minute or two. Add tomatoes, beans and broth. Season with salt and pepper. Stir well. Bring to a boil. Lower heat and simmer for 15 minutes. Stir in potatoes and summer squash and cook 15-20 minutes longer or until vegetables are all tender. Stir in herbs and adjust seasonings.