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By feral, on October 23rd, 2011%
On Friday we were due for our bi-weekly garden visitation. However, James had to travel to California; so, I drove upstate by myself. With several How Stuff Works podcasts entertaining my curious mind and with the Taconic wowing my weary eyes with foliage landscapes at every turn, it turned out to be a lovely drive.
With green rapidly fading from the scene, the garden still had a couple of green surprises for me: the last batch of green tomatoes, string beans, the relentless shishito peppers, 2 radishes and even 3 cucumbers! (Which brings the total number of cucumbers I harvested this year to 5. Ok, maybe to 10…)
 I spent some time on Friday afternoon cleaning up in the garden. It gets dark around 6 now, so I didn’t have that much time. The dusk’s sudden advance interrupted my activities; I raised my eyes from wilted tomato plants I was pulling out of the ground and suddenly saw a gleaming beam of red light shooting out from the woods. It looked almost like the tail of a meteor — but, in fact, it was the tail of a rainbow. . . . CONTINUE READING → Out with the green!
By feral, on August 10th, 2011%
To say that I’m impressed with *husband*, the winner of my previous photo ID challenge, would be a gross understatement. How did he do it? I still don’t know. But yes, it was indeed Oka Hijiki (also spelled Okahijiki), aka Seaweed Mustard, aka Saltwort, aka Salsola Komarovii — a close relative of common tumbleweed. Have you not heard of it? Neither have I, until my Japanese seed shopping spree this year. When read its description on Kitazawa Seed website, I knew I had to have it:
Also known as “seaweed on land,” this variety is considered to be one of the healthiest greens eaten in Japan. Loaded with vitamins, it is usually sold in Japanese markets in very small packets. Oka hijiki is used in many Japanese dishes and is excellent simply steamed for a few minutes and eaten with mustard or vinegar.
I’ll dedicate a separate post to it soon but now let’s turn our attention to the new quiz:
What am I?
By feral, on June 17th, 2011%
I think it’s about time I introduced a new category to my blog — focusing on the subject of having your greens and drinking them too.
Because what do you do when the greens suddenly explode in your garden, and you just can’t eat them all? In my case, to take care of the current cilantro endemic — last year’s cilantro reseeded itself everywhere and is about to bolt — I pulled out about a basketful of the herb and turned our kitchen into an Iron Chef set yesterday.
Team Z was responsible for the appetizer and produced this Greek-yogurt-and-feta-cheese dip. It included garlic, olive oil, and, literally, every garden herb in addition to cilantro: dill, parsley, basil, thyme, oregano, green onions, and even some sage blossoms.
 Simultaneously, team J was working on a cocktail — a cilantro margarita, based on this recipe, with a slight modification… The recipe (for 2 drinks) involved muddling lots of cilantro leaves (1/2 cup) with sugar (4Tbs) and shaking them with lots of ice, lime juice (2 limes), triple sec (1 oz) and tequila (4 oz). James’ custom modification consisted of adding . . . CONTINUE READING → drink your greens!
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