Garden Time

This spring a friend and I decided to put in a vegetable garden on her place in the country. 

This has worked out well for both of us, being single women of a certain age we have been able to depend on each other to care for the garden during the summer. 

At this time my friend is away on vacation so I''m sending her this garden update.  

Dear Juds, Since you been away the garden has done quite well, although there have been a few discouraging developments with the gopher.    

As soon as you left he took care of the remaining beets and when I last visited the garden our number one gourmet cipollini onions growing next to the green beans have disappeared completely. 

I've actually taken to flooding his tunnels just for fun, although I know I'm making little impact on his life.  He's probably enjoying the water in this hot weather. 

For now we're going to have a bumper chop with the green beans on the purple trellis- the tomatoes - of course the zucchini - unbelievably the eggplant - the purple cabbage is gorgeous, and the sunflowers are the sentinels of the garden - pleasingly garish.  I guess I got carried away with those seeds.  The chard is still with us and the kale that you planted is coming on nicely. And we still have savoy cabbage! I tried to make sauerkraut and I think it worked!

The tomatoes are coming on like gang busters and I expect to get lots of ripe ones by the end of the week. In fact, one of the heirlooms (Brandywine) ripened and yes I eat it - it was the most delicious tomato I've eaten in a long time (childhood comes to mind)

I cleaned up the spinach, arugula, and lettuce that was bolting and was hoping to put in another crop of lettuce. Now that it's so hot I'll wait awhile.  Hopefully I can do it and there would be a nice little crop when you return.

The squash growing back of the greenhouse are struggling (the soil is too thin) but I'm determined that we will have a crop and haven't given up on they - yet!  

Betty is always hanging around the house and follows me out to the garden loyally.  She's a sweetie.  The old yellow cat is always stealing her food, along with the Blue Jay.

Today, she didn't come out to greet me right away.  I was a little concerned until I found her under the house where it's cool.

Given your absence, she's probably wondering what's going on in her world!  

Say good-bye Betty.  

See you soon.

Evelyn

REMEMBER:  Buy Local When You Can!

Dance with the Green Fairy

Always looking for a great place to meet and eat in Salem, some friends and I stopped at La Capitale, a casual French bistro downtown. Aside from their fine food and drink,  La Capitale focuses on supporting local businesses ranging from craft beers, boutique wineries, and fresh local produce. 

The place has a good vib, very urban, but casual and unassuming.  A comfortable place to converse over a simple meal or cocktail.  

The wait-staff is friendly and very accommodating serving delicious French/American faire.    

They offer killer pomme frites, and one of the better things going for them is the bar and bartender Rob, who takes his profession seriously and is tops in preparing hand-crafted, innovative cocktails

Speaking of cocktails, La Capitale is one of the few places in town or within a 60 mile radius of town there you can actually “dance with the Green Fairy”.

No no - I'm not crazy, I'm referring to absinthe that notorious distilled herbal spirit made from wormwood, anise and other herbs. Its flavor is similar to licorice.  It is bottled at a high proof, and is intended to be tempered with iced water and taken as a cool, refreshing aperitif. 

The charm and mystic of the drink is in the ritual which is fairly simple. 
 

Absinthe Original  explains it this way, 

 "A perforated absinthe spoon is set upon the rim of a glass (sometimes very elaborately so) and on the spoon is placed a cube of sugar. Ice-cold water is ever so slowly dripped from a glass carafe designed specifically for that purpose, onto the cube. The sugar dissolves and you continue pouring until the ratio of absinthe to water is about two to five parts, depending upon your taste and fortitude. The emerald green absinthe releases a floral bouquet and clouds into a pale opalescent green or yellow right before your eyes, filling you with a sense of creation and mystery. Give the mix a spin with the spoon and drink like you dripped - slowly."   Properly made a glass of this mixture will be around the same strength as a glass of wine.

Now for the history lesson.  Absinthe has an alluring, notorious past whose popularity soared from 1880 on. In the cafes of Paris it became the drink of artists and writers commonly starting off the day with a glass and ending with l'heure verte (the late-afternoon "green hour"). It was exported to New Orleans and reached the same acclaim in the United States.

But, here comes the bad part (or the worst part), in 1905, Jean Lanfray, a Swiss farmer, who was very intoxicated, murdered his wife and family. He supposedly only had two glasses of absinthe and his trial became known as the "Absinthe Murder". Absinthe was designated as the offending culprit and became known as a dangerously addictive psychoactive drug. In 1912, the Department of Agriculture banned absinthe in America, and finally France followed in 1915.  It has since been redeemed and is considered no more dangerous than any other spirits.  Legalized in Europe in the 1990, the US finally reprieved the Green Fairy in 2007.  After 95 years of prohibition the dance resumes.

 

Needless to say we had a most convivial time sipping our absinthe and enjoying pomme frites and goat cheese.  Yummy.

Life is truly good - bye for now!  Evelyn

The Year of the Cabbage

It seems like I might have gotten the broccoli seeds and the cabbage seeds mixed up because there's way more cabbage than expected and very little broccoli. I started to notice something not quite right at the beginning of the season when cabbage heads began to take form where clearly I had planted broccoli.  And the weather must have been perfect because I’m left with a plethora of gorgeous Savoy cabbage.

So I was sitting in the kitchen wondering what to do with them when it struck me - sauerkraut.  The idea was enticing and exciting like making cheese or beer or wine!   

With no experience or knowledge about fermenting vegetables I scoured the internet becoming overwhelmed with all the available information and recipes. 

I started my first batch tentatively, but optimistic and I didn’t stop with sauerkraut as I’d read so much about the wonders (both taste and medicinal) of Kimchi and decided to go for the gusto – so to speak.

The sauerkraut was rather straight forward, basically shredded cabbage layered with salt and a little salted water if the cabbage didn’t yield enough.  On the other hand the Kimchi involved several different and exotic ingredients, and I had to use my Savoy cabbage instead of the traditional Napa.  None of the recipes on line were the same, using different ingredients, proportions, methods and fermentation timing.  I decided to take what to me was the best from each recipe and go with it. 

After 5 days into the fermentation process I’m encouraged about the sauerkraut and might try for another batch.  I’ve tasted the Kimchi and so far it’s not bad, although I’m not convinced it’s good either.

I’m not sure if this was a good idea but it’s been a fascinating journey into the unknown, watching all those vegetables bubble and change.   I’ll keep you posted on how it works out.

Wish me luck!  Evelyn

Give it a try recipes with sauerkraut (or Kimchi).  (No guarantees here, just adventure)

Vietnamese Pork Ribs in Caramel Sauce - ChubbyHubby - came highly recommended

Perfect Asian Rice - David Lebovitz - worth a try

German Chocolate Sauerkraut Cake - Tast of Home - definitely worth a try

Bibimguksu (Spicy Mixed Noodles) - Maangchi -I'll try this one this week.  I think the Kimchi will be ready?

Choucroute Garnie - Epicurious - I've had this, fabulous classic German dish.

This post was shared on GNOWFGLNS Simple Lives Thursday 

Corvallis

I was thrilled the other day when I got an email from an old friend hoping to meet for lunch before she left town on vacation.  This meant, aside from seeing a long lost friend, a trip into Corvallis. 

Corvallis isn’t the easiest place to get to -  it’s right in the middle of the WV but nowhere near anywhere else.  Located from one to two hours from Portland, the Oregon Coast or Eugene, it is literally surrounded by farmland or forest on all sides.  So aside from it’s natural resources you might wonder what is so special about this town located in the middle of nowhere.  Well apparently a lot of people in the U.S. think the place is pretty special having been on the list of the10 best places to live for one reason or another by Money magazine, Country Home magazine, and Farmers Insurance to name a few.  These rankings confirm that Corvallis is one of the best, safest and most environmentally responsible cities in the U.S.

That being said, I met my friend for lunch at Big River Restaurant downtown on the riverfront.  A somewhat popular place with a delightful outdoor seating area (a must have during these summer days), a friendly wait staff, and great bread, although a bit pricey.  

Regardless we had a great lunch, got caught up with our lives, and enjoyed basking outside in the sunshine.  

Besides Big River, Corvallis really does have plenty of good places to eat, from pub grub to fine dinning.  Out the front door of the Rig River is the riverfront walk.  Take a stroll along the riverfront walk and then up and around to 2^nd Street and you'll find restaurants, bistros, pubs, and wine bars as well as quaint shops to browse.

After lunch I did take a stroll down the riverfront (official name – Riverfront Commemorative Park).  It was beautifully landscaped with both paved and grassy areas, views of the Willamette River, and a lots of places to seat and rest.  One of the most popular features is the decorative water fountain where the public is welcome to enjoy the water jets (mostly children although an adult might sneak in a toe occasionally). It's hard to beat the delightful sight and sound of water and laughing children on a sunny day.

I don’t want to forget to tell you about the vibrant farmers market which takes place on the riverfront every Saturday, 9 AM to 1 PM, April 14-Nov. 17, and Wednesday, 9 AM to 1 PM, April 18-Nov. 21.  The market features locally grown produce, home-made preserves and honey, baked goods, fresh-cut flowers, and home-town meat and poultry.  You will also be able to enjoy local performers and street musician performing weekly. 

In another corner of the city is the home of Oregon State University, number one public research university in the state and home to the OSU Beavers (go Beavs!).  The influence the university has on the community contributes to a mix of urban flair and small-town charm and provides a place for intellectual curiosity to thrive.

I haven’t yet begun to tell you about the wineries or the craft breweries thriving in this area (and there are many) or the charming Hansen Country Inn  located within the town, but out in the country.  But for now if your coming to Corvallis, here are some interesting things to do and places to go during you visit.  It’s always wise to call ahead if you wish to visit a winery or tasting room.

Happy traveling - bye for now.  E

Oregon State University, Oregon’s largest public research university and  home of the OSU Beavers NCAA Division I, Pac-12 Sports Conference.  As an aside OSU campus also has one of the most incredible collection of mature rhodendrum plants which is spectacular in the spring.

4 Spirits Distillery is a new craft distillery located in historic Adair Village, Oregon, and just 7 miles north of Corvallis on Highway 99W.  They specialize in superior hand crafted spirits, bottled with a unique Oregon flair.  Tasting room open.

Avery Park Rose Garden displays 1200 bushes, with 250 varieties represented. June is the most dramatic month, but most varieties bloom from May through October. Avery Park and the rose garden are open during daylight hours, and admission is free.

Belle Vallee Cellars, Tasting Room and Bistro located in downtown Corvallis right on the Riverfront Park.  They specialize in Pinot Noir, but also make a Cabernet, Merlot, Syrah, Pinot Gris and a really special 100% Willamette Valley Pinot Noir Port.

Corvallis Farmers’ Market locally grown produce, home-made preserves and honey, baked goods, fresh-cut flowers, and home-town meat and poultry.  Local performers and street musicians entertain weekly.

Covered bridges   There are three historic covered bridges in the Corvallis/Benton County area, in addition to 50 scattered throughout Oregon. Oregon has the largest collection of covered bridges in the West and one of the largest in the nation.

Nuthatch Cellars is a small Artisan winery specializing in Oregon and Washington red wine varietals.  Call for tasting room hours.

Tyee Wine Cellars specializing in Estate Grown Pinot Noir, Pinot Gris, Chardonnay and Gewurztraminer. Located on the Buchanan Family Century Farm.

It's Time for Rosé!

Finally - time to sit back and relax.  It’s sumptuous summertime and it’s time for rosé!  There are as many Oregon rosés on the market as there are wineries in the WV.  But I haven’t found one I didn’t like yet.  Rosé has become the unofficial summer sipper in Oregon wine country and after a weekend like the one we just experienced (very, very, very warm),  I ran to the market and stocked up for the rest of the summer. These wines are produced to drink now and sell out fast.  So it's time to sit back and enjoy this delightful, refreshing wine with the bright, fresh fruit flavors of strawberries, raspberries, or cherries.

This isn’t that other pink wine we have come to disparage for it’s lack of character and excessive sweetness. The Oregon rosé is made in the style of the wines from Southern France, dry, with a light complexity and the perfect balance of acidity which works so well with the light, simple food of summer.

Pink from pinot noir, syrah, grenache, zinfandel, cabernet sauvignon or sangovaise grapes which are soaked in their red skins for a few hours - compared to a few days (or weeks) for red wines. How deeply colored the rosé becomes depends on the grape type and, obviously, how long it sits.





Believe me - this wine is the essence of  summer. Always served chilled, a wine made to be enjoyed with friends and family on the patio, porch, deck, backyard – anywhere out-of-doors - savoring the warmth and glory days of summer.

Now speaking of food, I’m beginning to reap the benefits of all those vegetable plants I so enthusiastically planted and nurtured through late spring and early summer. Since I’m an eating fool, what better way to enjoy the dishes of summer - dishes like panzanelia, salade Nicioise, tabouli, ratatoulli , etc. - than with a perfect glass of yummy chilled rose  (check out the “Must Have Recipes" at the bottom of the post).


One of my favorite little starters, which is great with rosé, is broiled procuitto-wrapped peach slices.  The original recipe from Food & Wine Magazine, uses pancetta which I have changed to procuitto which I prefer.  I also spread a dab of blue cheese onto the sliced peach wedge, then add a bit of basil leave before I wrap it up with a small piece of procuitto.  Broil it for a few minutes, til it’s hot and slightly bubbly, then drizzle with a little balsamic vinegar and serve.  Yum.

If I haven’t convinced you yet, it’s also good to know that rosé wines are relatively inexpensive in the world of classy Oregon wines.  Most run between $10 and $20 dollars averaging about $15 on down.  As a table wine they offer incredible paring possibilities, by themselves, sitting on the deck watching the sun go down, wonderfully drinkable and affordable – a real winner.

Life is good, bye for now.  Evelyn

Must Have Summer Recipes                            

Grilled Steak with Panzanella - Food & Wine Magazine 

Ratatouille - Emeril Lagassee (food network)- 

Salade Nicoise - Epicurious 

Tabouli Salad - About.com 

Summer Salads - Once Upon a Chef
Pancetta-Wrapped Peaches with Basil & Aged Balsamic Vinegar - Food and Wine Magazine

Remember:  buy local when you can!

Life is Just a Bowl of Cherries!

Spending Sunday in my friend John’s cherry orchard not only turned my life into a mass production enterprise for the last few days, but reminded me of the joys and treasures of the WV.  Imagine a perfect sunny day walking through the orchard with cherries just dripping off the trees.  It only took 20 minutes to get all the cherries I would need to store up for the winter.  

This orchard is planted in Sweetheart Cherries, a relatively new comer which has become popular with both the commercial grower and home gardener.  This variety is the last cherry of the season making a spectacular July finale.  I got pretty lucky to get any cherries at all as the orchard was harvested soon after the weekend for the fresh cherry market.  Sweethearts are becoming very popular because they are self-pollinating, so they can be used in a location where you would only want to plant one tree, perfect for the home gardener.  They are also grown as a dwarf tree making the fruit incredibly easy to harvest.

So I took the cherries home and have spent the last couple of days, drying, canning, preserving, infusing, baking, and eating cherries.  (Don't miss the "Must Have Cherry Recipes" links at the bottom of this post.)

One of the very best traditions that has evolved since my friend acquired his orchard is the making of  cherry infused bourbon, a relatively easy to make, but delicious libation.   I merely put enough cherries in a jar to be covered by a fifth of not too expensive bourbon, cover with a lid and wait. This will taste really good after a few days, even better after a week, and amazing at 2 weeks.  It keeps me warm through the winter.

Although I haven’t tried it, I have heard that dried cherries work even better.  Dried fruits tend to infuse fairly quickly, and leave a thicker feel to the liqueur.  Sounds good to me, maybe I’ll give this a try this year.

Speaking of dried cherries, I decided to try give it a try this time following the instructions from an old cookbook using an ancient method (simply drying them in a 150 degree oven).  I don’t think they turn out as well as I would have liked.

So I made a batch of chocolate, dried cherry biscotti with the cherries which turned out pretty good!  I also might use them up in    an new mixture of cherry bourbon.

Would you believe it, I just got a call from an old friend to come over and pick some blueberries.  Here I go again!

Life is good.  Bye for now.  E






Must Have Cherry Recipes                                                      

Pistachio, Cherry, and Chocolate Tart - Giada DeLaurentis

Cherry Cream Coffee Cake - Wine & Dine

White Chocolate and Cherry Scones - David Lebovitz

Cherry Cobbler - 101 Cookbooks

and the grand finale:
25 Sweet and Savory Cherry Recipes - Huffington Post

Reminder:  Buy local if you can!