tag:blogger.com,1999:blog-38129007941530812782024-03-13T22:56:02.044-04:00Playing with FoodA blog about growing, cooking, eating and thinking about food.Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3812900794153081278.post-85998120756542146322012-08-13T08:03:00.000-04:002012-08-13T08:12:46.035-04:00What's Growing in the Garden 8/12//2012<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpumzIY-Np9eBAMPYWld43wd16b9rzT4wUVaNHP-cMT405Ek339D_waVz7nw7XUXfQc2Fj2EOZwicEbo4hJrkK75sbspplpPYz30S8kvINZHieqTa8-7abu5SnyuOh5ymNGJCw_GRkJCO/s1600/P1020737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpumzIY-Np9eBAMPYWld43wd16b9rzT4wUVaNHP-cMT405Ek339D_waVz7nw7XUXfQc2Fj2EOZwicEbo4hJrkK75sbspplpPYz30S8kvINZHieqTa8-7abu5SnyuOh5ymNGJCw_GRkJCO/s320/P1020737.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a night of soaking rain the garden was wet and shrouded in morning mist.<br />
Thai basil, left, is waiting to be picked but parsnip, right, will be ready after frost and into next spring.<br />
<a name='more'></a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEdsA3teojsfog-osoeeIehb-FoEULtli-K85Wyqs1nMwLnhomx7SiOe_yB3NwSOuLWd5qJ7h1F_rw3ikyDdIaDB_18A_uoZFD51QmoO1GHnVCQTgQZYLC35RiM7z83JpSn91E-GzDNjx/s1600/P1020717.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEdsA3teojsfog-osoeeIehb-FoEULtli-K85Wyqs1nMwLnhomx7SiOe_yB3NwSOuLWd5qJ7h1F_rw3ikyDdIaDB_18A_uoZFD51QmoO1GHnVCQTgQZYLC35RiM7z83JpSn91E-GzDNjx/s320/P1020717.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patty Pan, the only summer squash in the garden, grows so fast I have to pick it almost daily. I like to pick them when they're about 2" in diameter. We like them lightly cooked on the grill or quickly sauteed with plenty of garlic and a touch of oyster sauce.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWgF63PgCITeLFSF5ZAVtV3CqhMbfSnW-WYvdtM7YL4xcx69jTOatIWkGw3lOH8AFUhi2cMRtwExq-2qZfMLM84En17ypBT6Twr9owpWqF6tl-bnH75f-luhPSZNim7tZ25OCoiyeKCwo/s1600/DSC09777.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWgF63PgCITeLFSF5ZAVtV3CqhMbfSnW-WYvdtM7YL4xcx69jTOatIWkGw3lOH8AFUhi2cMRtwExq-2qZfMLM84En17ypBT6Twr9owpWqF6tl-bnH75f-luhPSZNim7tZ25OCoiyeKCwo/s320/DSC09777.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of these days I will try stuffing the dozens of Patty Pan blooms that open up every morning.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZfMYZRyUzkY_rb0UlCZxRDzafc1DaKHqJKKmnYADvzAQgScukW3tY9BwpkGhIKKGpTAOoE4G7XMN1WJqHi7mUp027zkS0BQWgUdDjhA4XI1ZZXpNisTdWg3g1ilzaZNFUdHFFM8rUXe3/s1600/P1020719.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZfMYZRyUzkY_rb0UlCZxRDzafc1DaKHqJKKmnYADvzAQgScukW3tY9BwpkGhIKKGpTAOoE4G7XMN1WJqHi7mUp027zkS0BQWgUdDjhA4XI1ZZXpNisTdWg3g1ilzaZNFUdHFFM8rUXe3/s320/P1020719.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicata squash is prolific, easy to grow and keeps well through the winter. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jHU6NvuLl5X_bc6WIZzKhiBtmdlFEGXGHmQobGTaWhGf3q8kyJ-KDLvd8GlejzkFZEozHHIZ8yJrOoLbFqE-YjL2RoqaLsFOseUOnTopX8c4Jgd60w45YNbfEe7Jwwn2jDje1TUZIW_N/s1600/P1020547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jHU6NvuLl5X_bc6WIZzKhiBtmdlFEGXGHmQobGTaWhGf3q8kyJ-KDLvd8GlejzkFZEozHHIZ8yJrOoLbFqE-YjL2RoqaLsFOseUOnTopX8c4Jgd60w45YNbfEe7Jwwn2jDje1TUZIW_N/s320/P1020547.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my first time growing Kabocha squash, it's buttery texture is just right with <a href="http://tingplayingwithfood.blogspot.com/2008/11/coconut-custard.html" target="_blank">Coconut Custard</a>. It's also good simply roasted, with olive oil, salt and a pinch of cumin.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ7w9tWqu8ik6hJg95WKiOqrRqvlEmYH9yQDzCVb_2eO8auqMq5obFJWj8OQZeeECTo9QsukJZbDqt6BziOYpFbwgv6755OKfo0TILQzbwjNNcvNfnvkcrY0witOpZMqLmm_FPiDosjD5/s1600/P1020632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ7w9tWqu8ik6hJg95WKiOqrRqvlEmYH9yQDzCVb_2eO8auqMq5obFJWj8OQZeeECTo9QsukJZbDqt6BziOYpFbwgv6755OKfo0TILQzbwjNNcvNfnvkcrY0witOpZMqLmm_FPiDosjD5/s320/P1020632.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jackson Wonder, one of the many beans I'm experimenting with this summer.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjwYJArllf6-PFKpCWKsX-wMKM55Vvcf_VpWvvCPtIdoiwHMaFE5HigVbC_gSAfAYciVKW_p4yfer_IqqihyxOb8bX9VXOCipSodRXIF6YL6aEzcZPs-zaZYXrgcUKuyXGb2nTIFb7pRS/s1600/P1020730.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjwYJArllf6-PFKpCWKsX-wMKM55Vvcf_VpWvvCPtIdoiwHMaFE5HigVbC_gSAfAYciVKW_p4yfer_IqqihyxOb8bX9VXOCipSodRXIF6YL6aEzcZPs-zaZYXrgcUKuyXGb2nTIFb7pRS/s320/P1020730.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Turtle bean, a dry bean I've been <a href="http://tingplayingwithfood.blogspot.com/2011/11/october-snow.html#more" target="_blank">growing for many years</a>, still has a ways to go before harvesting and drying</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RrRhVD2gDBuP22GKb2SEEMxdQtiVTdEh401ZLe93OsWoHVwgQMZFSftUuW5iZUvJtt4CAeWd64PwYPvbeAsLkeWhVyCazemElUbRQJn1IvYwnWiM63r3urUIvMqfY0j5uA__ni5lJX2L/s1600/P1020731.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RrRhVD2gDBuP22GKb2SEEMxdQtiVTdEh401ZLe93OsWoHVwgQMZFSftUuW5iZUvJtt4CAeWd64PwYPvbeAsLkeWhVyCazemElUbRQJn1IvYwnWiM63r3urUIvMqfY0j5uA__ni5lJX2L/s320/P1020731.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://tingplayingwithfood.blogspot.com/2008/09/my-garden-in-september.html" target="_blank">Hungarian Wax</a> peppers are always a good performer. Jalepeno, on the right, is not doing too badly either.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_3_n24AYGZqXi4mjNGG3yyLgip5MnhRT4UMEI-AsmWcTKOvqycjPghOHxrO9VaLQsjackqKYtgoXqc8zmdiOdUw3k-rig0Zu2FKlYu_hBAV-pa6qr1R1iCDbmAllDMGGMM1sJKlL6Yrg/s1600/P1020736.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_3_n24AYGZqXi4mjNGG3yyLgip5MnhRT4UMEI-AsmWcTKOvqycjPghOHxrO9VaLQsjackqKYtgoXqc8zmdiOdUw3k-rig0Zu2FKlYu_hBAV-pa6qr1R1iCDbmAllDMGGMM1sJKlL6Yrg/s320/P1020736.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickling cucumbers need to be picked almost daily.<br />
Besides pickling, I make <a href="http://tingplayingwithfood.blogspot.com/2009/08/sweet-and-sour-cucumbers.html" target="_blank">Sweet and Sour Cucumber</a> and it replaces green papaya in <a href="http://tingplayingwithfood.blogspot.com/2012/01/lao-food-tum-maak-houng-or-green-papaya.html" target="_blank">Tum Maak Houng</a> during summer months.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp4SGPOXpFIFaSdKMLjG9Fz6B4RDgLWVVEmeAJtsg-ToCG1VQLEhlHm18hvdRe_3gRWluW0vhVEuCcjcsMayHRF9YotKB7YiFETctCU4-AUz0e25B85vLVXUArZ-9lsW7Ud84VmazMC-k/s1600/P1020725.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp4SGPOXpFIFaSdKMLjG9Fz6B4RDgLWVVEmeAJtsg-ToCG1VQLEhlHm18hvdRe_3gRWluW0vhVEuCcjcsMayHRF9YotKB7YiFETctCU4-AUz0e25B85vLVXUArZ-9lsW7Ud84VmazMC-k/s320/P1020725.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My hydrangea bush, planted 8 years ago, is finally big enough for me to cut with abandon. See it in the background?</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7NEHXOUHbD1CKqTWhMy0UUVD48bz0hqRodw_g6cRmJtIPYa2IVG75tPdTyYQtNNzutAiF1ufdPuTaf0oXUasKWrFQv0AEkKKyp8UCIZCRBriYeJ7x8DYrOmp2nngOw87VsQn4pOSBRO3/s1600/P1020741.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7NEHXOUHbD1CKqTWhMy0UUVD48bz0hqRodw_g6cRmJtIPYa2IVG75tPdTyYQtNNzutAiF1ufdPuTaf0oXUasKWrFQv0AEkKKyp8UCIZCRBriYeJ7x8DYrOmp2nngOw87VsQn4pOSBRO3/s320/P1020741.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shallots and garlic curing in the garage.</td></tr>
</tbody></table>
</div>
Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com7tag:blogger.com,1999:blog-3812900794153081278.post-19923541992781703772012-02-07T12:50:00.001-05:002012-02-07T12:52:18.919-05:00Homemade Kimchi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpE3GDtA71iyMldvS8rKyf_zyD3lQ6IZ0azIxn0yQGqWOyxURs5ZkWd2lSmgpwmkOXH_xc5w3uDbCJut2TI4_Gm1_MKfExqcyOr4V_iJkXGvvu9YhbraaXOwEmU9JRXIScs7pFYO2fdpK/s1600/P1010544.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpE3GDtA71iyMldvS8rKyf_zyD3lQ6IZ0azIxn0yQGqWOyxURs5ZkWd2lSmgpwmkOXH_xc5w3uDbCJut2TI4_Gm1_MKfExqcyOr4V_iJkXGvvu9YhbraaXOwEmU9JRXIScs7pFYO2fdpK/s200/P1010544.jpg" width="200" /></a><i> Kimchi </i>is<i> </i>a tangy, spicy, pickled condiment and is Korea's most loved food. Koreans eat <span style="color: #004000;"><i>kimchi</i></span> at almost every meal. Like Laotians and their <a href="http://tingplayingwithfood.blogspot.com/2011/04/lao-food-padek.html" target="_blank">padek</a>, few Koreans can last more than a few days before their cravings get the better of them. I adore <i>kimchi</i> too and eat it almost everyday. It's so convenient, we serve it as a vegetable and sometimes in more "exotic" ways, like our favorite grilled cheese sandwiches, that we call <i>Kimcheese</i> . A few nibbles of <i>kimchi</i> in the middle of the afternoon boost my energy like no cup of coffee can. It's our salad during the winter months when fresh salad greens look tired and winter weary. A bowl of ramen noodles with <i>kinchee</i> and leftover meats is our all time favorite fast food at home. <br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5J0uLFvz4TFooFi9v1PGZYaRi8roZkAuqOjoTg0acpIXe5h8m29DXQhEtGExENOFVxnBVoeNEanFjZ86yyVYWk9PkQWJa95_U1oMr0bnms314BBL3_yAK6smQc5VyxaKp4UdOKF18xbO/s1600/P1010580.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5J0uLFvz4TFooFi9v1PGZYaRi8roZkAuqOjoTg0acpIXe5h8m29DXQhEtGExENOFVxnBVoeNEanFjZ86yyVYWk9PkQWJa95_U1oMr0bnms314BBL3_yAK6smQc5VyxaKp4UdOKF18xbO/s320/P1010580.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The<i> Kimchi</i> isle at Hmart market in Burlingting, MA.<br />
They offer 21 different varieties of <i>kimchi</i>!</td></tr>
</tbody></table>There are over a hundred kinds of <i>kimchi</i> and I'm sure as many ways of making it. My version is so simple and I make it so often that I feel like I can do it in my sleep. It makes about 3 quarts and will keep in the fridge almost indefinitely. <i>Kimchi</i> ferments and ripens as it ages so it doesn't really go bad. However ours doesn't last that long and I find myself making it every couple of months.<br />
<br />
<u><br />
</u><br />
<b><u>Homemade Kimchi</u> </b><br />
<br />
3 - 4 lbs Chinese or Napa Cabbage<br />
1 gallon water<br />
1/2 cup coarse salt<br />
1 head of garlic, peeled and finely minced<br />
one 2-inch piece of fresh ginger, peeled and minced<br />
1/4 cup fish sauce<br />
1/2 cup Korean chili powder<br />
6 - 8 scallions or green onions, cut into 1-inch lengths<br />
1 lb daikon radish, peeled and grated<br />
2 teaspoon sugar <br />
<br />
<div class="separator" style="clear: both; text-align: left;"></div>Slice the cabbage lengthwise in half, then slice each half lengthwise again to get four quarters, cut away the tough center core then cut each quarter crosswise into 2" pieces.<br />
<br />
Dissolve the salt in the water in a very large bowl, then submerge cabbage in the salted water. Put a plate on top to make sure it stays under water and let stand at least 2 hours.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2MXLlum-MghgTIE2KcQUXUcU37-jSPGz-vCUQEzmd2DDLKGrb40jST1l-PK1prbxJhp3OTGMqW6AWX6hc371mWd0KzV7LRew93lU2flUgCmohYeuezXUUIw6alX40YBkI028qOKrHM0L/s320/P1000900.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After two hours rinse and drain thoroughly</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsSlaywOyzW377PyOPl2nZ2U6Qpot0qorG0KmzKrplU1K0N7dreMgiINhDN2PqfA7KEcWXRn657YTDvA3wc1UppCGJyIh5IurrZdRo0B9flEtXLcRl-p23La9ikKe46qQbXSkDmpSNObS/s1600/P1000898.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsSlaywOyzW377PyOPl2nZ2U6Qpot0qorG0KmzKrplU1K0N7dreMgiINhDN2PqfA7KEcWXRn657YTDvA3wc1UppCGJyIh5IurrZdRo0B9flEtXLcRl-p23La9ikKe46qQbXSkDmpSNObS/s320/P1000898.jpg" width="320" /></a></td></tr>
<tr align="center"><td class="tr-caption">Mix all the other ingredients in a large bowl</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO-7NZnaarIpb7orGO9ZpE2lcELNGXYvE0b1vtshQi6QUzArknTcQcTQmAllfGbtcwKIDj9Nm9QhhTrcZJcuStxLdgwtKNS0hMSfTTc8qEnKCEfl_L75MoxlvkIEzH-3tM4Uog6Uax3A9/s1600/392212_10150491941832521_750312520_8473452_191915370_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO-7NZnaarIpb7orGO9ZpE2lcELNGXYvE0b1vtshQi6QUzArknTcQcTQmAllfGbtcwKIDj9Nm9QhhTrcZJcuStxLdgwtKNS0hMSfTTc8qEnKCEfl_L75MoxlvkIEzH-3tM4Uog6Uax3A9/s320/392212_10150491941832521_750312520_8473452_191915370_n.jpg" width="213" /></a></td></tr>
<tr align="right"><td class="tr-caption"><i><span style="font-size: xx-small;">photo by Emily</span></i></td></tr>
</tbody></table><div style="text-align: center;">Add cabbage and, with your hands, mix it all up, squeezing and tossing until well combined.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbaEeDxPnWAZsyQ4VnXCxHdqGAbwdxuCG8pYRzp7HVaO_wHSEdkl6AJMAXl956bAmvirjNAEvGYgkYboQPQTmm9q6lkmvRuJSUE3VMhKpvjti6HXssMepyqkaSrd2W-Zs_Dmsn7PpLPyu/s1600/P1000904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbaEeDxPnWAZsyQ4VnXCxHdqGAbwdxuCG8pYRzp7HVaO_wHSEdkl6AJMAXl956bAmvirjNAEvGYgkYboQPQTmm9q6lkmvRuJSUE3VMhKpvjti6HXssMepyqkaSrd2W-Zs_Dmsn7PpLPyu/s320/P1000904.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be jarred</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdcMZic-uwy-u4E9UD87B5k56jyUeUNir4c2TNrQ7vzcgFdQCRoXCLztmxt11Qfu5doRjSJcoKskwmPuWBg8-7YCWIi2UzYE823EuuZj_PgZLGq5CMuYzKjN76RY2eYqCcCW9XB7TtGTF/s1600/P1000905.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdcMZic-uwy-u4E9UD87B5k56jyUeUNir4c2TNrQ7vzcgFdQCRoXCLztmxt11Qfu5doRjSJcoKskwmPuWBg8-7YCWIi2UzYE823EuuZj_PgZLGq5CMuYzKjN76RY2eYqCcCW9XB7TtGTF/s320/P1000905.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>Pack the <i>kimchi</i> tightly into clean glass jars, leaving an inch of head room and cover tightly. Let it stand and ferment at room temperature. After one to two days, check the <i>kimchi.</i> If it bubbles and tastes tangy, salty, a bit sour and still crispy, it's ready to eat and now should be stored in the refrigerator. If it's not ready, let stand at room temperature another day or two. I like to eat <i>kimchi</i> within the first month. After that, it's flavor is quite strong, but still perfect for soups or ramen noddles. It's a winning situation all around.Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com5tag:blogger.com,1999:blog-3812900794153081278.post-23317942402539755832012-01-13T13:15:00.001-05:002012-01-15T08:50:07.164-05:00Wilson Farm, Lexington, MAI love markets, all kinds of markets. Farmers' Markets, ethnic food markets and I'll even include regular supermarkets. It's not unusual for my husband and me to drive hours to go check out a new food store. It's one of the things we like to do together. He enjoys driving and I like to knit and take in the view along the way. Last Sunday, Wilson Farm was our destination.<br />
<br />
It's located in Lexington, MA, they've been around since 1884 and are well known for their fresh fruits and vegetables that are mostly grown by them, on 500 acres, and the surrounding farms. Also well known is their 8,500 square foot barn built with recycled lumber that houses the market. More about the barn <a href="http://www.wilsonfarm.com/about_our_barn.html" target="_blank">here</a>. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHXKAxZctN4Knuvt8oqyXDyJtwCXp0RfowCWsnCxmwcM-xf5PViOxxqdsySzjrxXVEFwtWZAk9R8SZ07Bn1jAWHJZr4U_7DqyXiW5WUtoHO4o9sB9YR1rNVEA88QgKnLGtFm0oE0Agfn5/s1600/P1010443.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHXKAxZctN4Knuvt8oqyXDyJtwCXp0RfowCWsnCxmwcM-xf5PViOxxqdsySzjrxXVEFwtWZAk9R8SZ07Bn1jAWHJZr4U_7DqyXiW5WUtoHO4o9sB9YR1rNVEA88QgKnLGtFm0oE0Agfn5/s320/P1010443.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wilson Farm barn was built by <a href="http://www.bensonwood.com/about/index.cfm" target="_blank">Bensonwood Homes</a> in 1996.<br />
<a name='more'></a></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUobeOOGyoRTDaQLOF1kdV9tZEny7-VqtVr8SsH8h8Ss5p_jUbU9pwPnyAFTit2ahvE_HeQFRnli85JJT3IbTTa7I2eWM-70iY1MyECyff3NqNYHf9EtME0XncNydXM1DtG0fO5cnoYcti/s1600/P1010432.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUobeOOGyoRTDaQLOF1kdV9tZEny7-VqtVr8SsH8h8Ss5p_jUbU9pwPnyAFTit2ahvE_HeQFRnli85JJT3IbTTa7I2eWM-70iY1MyECyff3NqNYHf9EtME0XncNydXM1DtG0fO5cnoYcti/s320/P1010432.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While my husband admired the trusses and beams above,<br />
I was mesmerized by mountains of fresh fruits and vegetables</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrU7SrqR0JLY_8o8lK4R6UPTptwmsfno7e3XRc8Sv9q1IcU5ESQZh67PYD33loFu1brTzkMMlqYt6OgxotEpXp5cSXL9n0vwsrO58_McDonT4M23AbSSrbv7ZBynLvBo1Aa5dCToZ0Q6k1/s1600/P1010433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrU7SrqR0JLY_8o8lK4R6UPTptwmsfno7e3XRc8Sv9q1IcU5ESQZh67PYD33loFu1brTzkMMlqYt6OgxotEpXp5cSXL9n0vwsrO58_McDonT4M23AbSSrbv7ZBynLvBo1Aa5dCToZ0Q6k1/s320/P1010433.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leeks, beets and fennel</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZhSUrqrXvovL-OkQIwCbXbFavfpsJW3pp5lYpoQtjpsU9MdvQ-cKP28l6GjblqXL9czCAJyKlNOJsYDJiENia0Qz3pQ0e8Qppp0wlqybtMJLhbYROwrZn_3GTcptYwjCDG3_9AHgYIXG/s1600/P1010436.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZhSUrqrXvovL-OkQIwCbXbFavfpsJW3pp5lYpoQtjpsU9MdvQ-cKP28l6GjblqXL9czCAJyKlNOJsYDJiENia0Qz3pQ0e8Qppp0wlqybtMJLhbYROwrZn_3GTcptYwjCDG3_9AHgYIXG/s320/P1010436.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All kinds of greens</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyaMiULymtszF4GLIYZBkgbwZmqeIZY28XbtdoZBtR7RqsnMFDzRzsgyBM8RDVAGs6E8g8ehxk7c624siMPQ2d2i2BntzKavnWXjFBXW5hm051U6iyCeuXGxws7RvZVMk2jxj73a9ms77/s1600/P1010439.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyaMiULymtszF4GLIYZBkgbwZmqeIZY28XbtdoZBtR7RqsnMFDzRzsgyBM8RDVAGs6E8g8ehxk7c624siMPQ2d2i2BntzKavnWXjFBXW5hm051U6iyCeuXGxws7RvZVMk2jxj73a9ms77/s320/P1010439.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Star fruit, oranges and grapefruit</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LgTaaijcsG_bwtKCa0PdmGCWgx9zJ4W2jBLqWxr2bbLyb_E11MwjmD32YN2LsyB0vyhqFXOfxtP-K_gEl7rwYTfXoBfkL0PALcVy2l4kU_GBhh2kxWEVDaSD_DiqpZz8HU9k3FzMe6fT/s1600/P1010441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LgTaaijcsG_bwtKCa0PdmGCWgx9zJ4W2jBLqWxr2bbLyb_E11MwjmD32YN2LsyB0vyhqFXOfxtP-K_gEl7rwYTfXoBfkL0PALcVy2l4kU_GBhh2kxWEVDaSD_DiqpZz8HU9k3FzMe6fT/s320/P1010441.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mangoes and pomegranate</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYYVrkGfEAB3IUXMeaRX70uQZB7-YoZIAdqOtITsaXfFCP16wYbYET63F5l0GqyJ_wB0UjUUsp80mRqG4P7IpNEwQLwyqgVwAxOfuZPi93F6ctRpT0o2EVJs3b0jU0n4IF77BjE73hnML/s1600/P1010438.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYYVrkGfEAB3IUXMeaRX70uQZB7-YoZIAdqOtITsaXfFCP16wYbYET63F5l0GqyJ_wB0UjUUsp80mRqG4P7IpNEwQLwyqgVwAxOfuZPi93F6ctRpT0o2EVJs3b0jU0n4IF77BjE73hnML/s320/P1010438.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Persimmons and pineapple</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNK8yWnTtZZ56iHeFog5jucrWmKEbpIEfyXCObksVTelbnFNZnVKv0oGzIx-2kNb4lTe316J_BxKgG6n6sJtsg2q4bFieqjX3k5zq_xU7kcCJRMG9xHRHrTzOp0aGrh6HAsYe5F1ml84G/s1600/P1010449.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNK8yWnTtZZ56iHeFog5jucrWmKEbpIEfyXCObksVTelbnFNZnVKv0oGzIx-2kNb4lTe316J_BxKgG6n6sJtsg2q4bFieqjX3k5zq_xU7kcCJRMG9xHRHrTzOp0aGrh6HAsYe5F1ml84G/s320/P1010449.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We came home with these Fuyu persimmons. They're seedless, crispy and sweet.</td></tr>
</tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr4-72r71QTKPHhVrvmZKYWbubDSRaY6r-n-ecepwEKmj9kNK2pMTH4Z12InAqeL_DDZZE8_cALJGnc-wUS48KshZyxEWtQ7cOVM5QO8D51NQm9_3-OCpW1fBTfpBgE4nKFKHwx2PcTmH/s1600/P1010454.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr4-72r71QTKPHhVrvmZKYWbubDSRaY6r-n-ecepwEKmj9kNK2pMTH4Z12InAqeL_DDZZE8_cALJGnc-wUS48KshZyxEWtQ7cOVM5QO8D51NQm9_3-OCpW1fBTfpBgE4nKFKHwx2PcTmH/s320/P1010454.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nature's candy, just peel and pop in your mouth.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"> The Fuyu ripens in November through January, enjoy them while they last!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Where is your favorite food market? We're always looking for a destination :)</div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com6tag:blogger.com,1999:blog-3812900794153081278.post-66669853206648249042012-01-09T13:10:00.002-05:002012-01-09T13:14:30.679-05:00Lao Food: Tum Maak Houng or Green Papaya Salad<i>Tum Maak Houng</i> has it's origin in Laos and the Isaan part of Thailand. It is one of the most favorite dishes of Laos, beloved by all it's people and those who live abroad will go to great lengths to find the green, unripe papaya. Eaten throughout the day, as part of a meal or anytime snacking, it is adored by young and old. Whether you enjoy spicy hot food or not, there's a <i>tum maak houng</i> for you.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mPgcRkudIa0/TwRkHKhn1tI/AAAAAAAABpw/QwhaSTRaNY0/s1600/P1000892.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mPgcRkudIa0/TwRkHKhn1tI/AAAAAAAABpw/QwhaSTRaNY0/s320/P1000892.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tum maak houng</i> is pounded in a mortar and pestle to meld all its flavors.</td></tr>
</tbody></table>It is impossible to nail this down to a single recipe or to describe the flavors of Green Papaya Salad. Everyone has their own preferences. Even in my own family, we argue about whether it is too spicy, too sweet, not salty enough or maybe it needs a touch of lime. The flavors we're after are hot, salty, sour and sweet, in that order. That being said, my Dad would turn his nose up at any <i>tum maak houng</i> that contained even one grain of sugar. He liked it hot and salty with chunks of <i>padek</i> and just a touch of lime juice. My sister Thi makes it super hot, and on the sweet side with <i>padek</i> and tamarind paste. My sister Li adds tamarind paste but no <i>padek</i>. She uses <a href="http://astore.amazon.com/playwithfooda-20/detail/B001FB6BU6" target="_blank"><i>nam pa</i></a> or fish sauce instead, making it not as sweet nor as hot. My version is closer to Li's. <br />
<a name='more'></a><br />
<br />
How hot is hot? Thi uses a handful of hot chili peppers! Really, she does. Her <i>tum maak houng</i> is very hot, salty, sour and sweet, all in perfect balance. Plenty of sticky rice helps tame the heat for those less initiated. As much as I enjoy those strong assertive flavors, when I make it for friends, I tone it way down, to only one or two hot peppers. Most of them can't handle even that much heat. But when I make it for myself and my husband, I'll add as many as five, hot enough to be respectable but not too hot that I can't eat it with abandon. The debate over who makes the best<i> tum maak houng</i> will never end but one thing is certain, we can't live without it. It's a national addiction.<br />
<br />
Green papaya salad is simplicity itself needing only a handful of ingredients. Here's how I make it, starting with an unripe papaya...<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eknENuSrLh4/TwRkEk7TuWI/AAAAAAAABpg/MUn4nMaKz5c/s1600/P1000888.jpg"><img border="0" height="240" src="http://4.bp.blogspot.com/-eknENuSrLh4/TwRkEk7TuWI/AAAAAAAABpg/MUn4nMaKz5c/s320/P1000888.jpg" width="320" /></a><a href="http://4.bp.blogspot.com/-eknENuSrLh4/TwRkEk7TuWI/AAAAAAAABpg/MUn4nMaKz5c/s1600/P1000888.jpg" imageanchor="1"></a></div><div class="separator" style="clear: both; text-align: left;">Peel the papaya...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdyEnOK-DPYRgTO7FBodUVn3dePjmfev_JiEfxaw7je_J3Pwr1C2aBRwKYj23wtOJ-lYvsk5QQGGtzc7fsXwSVM0qFnQGTuo6xka2tYC6yAT5-vA-NcCQDOwcnPjK_7D3MFPuXGOsFOdz/s1600/P1000890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdyEnOK-DPYRgTO7FBodUVn3dePjmfev_JiEfxaw7je_J3Pwr1C2aBRwKYj23wtOJ-lYvsk5QQGGtzc7fsXwSVM0qFnQGTuo6xka2tYC6yAT5-vA-NcCQDOwcnPjK_7D3MFPuXGOsFOdz/s320/P1000890.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> ...shred the papaya. The shredding tool is quite handy, look for it at Asian markets, or you can use the coarse side of a box grater. You're looking for long thin strands.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c2RhhJaG1sTr3_rQbZvdJxio7PKDI9oZEosMqPgaVQ6ajoyEyJ08ORpZZ0J_dFIoiPXkXmvyHzCm7kkgjLvGkFq8hd1FDJyDbFNeu4OMoPG7TdvuXJsasmZikZibcaRTcNKLyhJMOTZG/s1600/P1010390.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c2RhhJaG1sTr3_rQbZvdJxio7PKDI9oZEosMqPgaVQ6ajoyEyJ08ORpZZ0J_dFIoiPXkXmvyHzCm7kkgjLvGkFq8hd1FDJyDbFNeu4OMoPG7TdvuXJsasmZikZibcaRTcNKLyhJMOTZG/s320/P1010390.jpg" width="320" /></a></div> In a mortar and pestle, put 2 or 3 hot chilies, 1 garlic clove and a generous pinch of salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjc0YLfLmJ6K60rR_Wi4DgXb6e1LKs7gNTsnmPpv6a0EWA6_F0ln2Ln9Q2AxGNbg_y5i0osG1-M-G7L5cjvGDWxNRDA42T9hpPJEGWkpvIPhBsY_5zUYp10UQxfqnCUwi24A62vb09vgoT/s1600/P1010391.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjc0YLfLmJ6K60rR_Wi4DgXb6e1LKs7gNTsnmPpv6a0EWA6_F0ln2Ln9Q2AxGNbg_y5i0osG1-M-G7L5cjvGDWxNRDA42T9hpPJEGWkpvIPhBsY_5zUYp10UQxfqnCUwi24A62vb09vgoT/s320/P1010391.jpg" width="320" /></a></div>Pound to coarsely mash the chilies and garlic.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YJQBvbEJSIM/TwRkIc0SCbI/AAAAAAAABp4/WB7SLqIirmY/s1600/P1000894.jpg"><img border="0" height="240" src="http://3.bp.blogspot.com/-YJQBvbEJSIM/TwRkIc0SCbI/AAAAAAAABp4/WB7SLqIirmY/s320/P1000894.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Add 3 to 4 cups shredded papaya, 1 shredded carrot, 1 to 1 1/2 cups cherry or grape tomatoes, 3 tablespoons fish sauce, 1 teaspoon shrimp paste, 2 to 3 tablespoons sugar and juice of half to a whole lime. Pound to bruise and soften the papaya, thoroughly mix everything together and taste. Adjust the seasoning to your own perfect balance of hot, salty, sour and sweet. And wake up your taste buds! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VIgB0fY7sZI/TwRkJl0zRgI/AAAAAAAABqA/quTKi2TW3iE/s1600/P1000895.jpg" imageanchor="1"><img border="0" height="240" src="http://1.bp.blogspot.com/-VIgB0fY7sZI/TwRkJl0zRgI/AAAAAAAABqA/quTKi2TW3iE/s320/P1000895.jpg" width="320" /></a></div><i></i><br />
<i> Tum maak houng</i> with <i>kiep moo</i> and sticky rice, Lao food at its best!<br />
<br />
<br />
<b>More Lao food:</b><br />
<ul><li><a href="http://tingplayingwithfood.blogspot.com/2010/03/lao-food-sticky-rice.html" target="_blank">How to make Sticky Rice</a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2011/04/lao-food-padek.html" target="_blank">Make your own <i>Padek</i></a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2011/11/homemade-pork-rind-kiep-moo.html#more" target="_blank">Homemade Pork Rind - <i>Kiep Moo</i></a></li>
</ul><br />
<br />
<b>Lao food blogs I follow:<br />
</b><br />
<ul><li><i> </i><a href="http://saodarly.com/tag/green-papaya-salad/" target="_blank">Sao Darly</a> Darly adores <i>tum maak houng</i>, she can hardly go a day without it.</li>
<li><a href="http://laocook.com/about/" target="_blank">Laocook</a><i> </i>Chef<i> </i>Vienne elevates Lao food to haute cuisine.<i><br />
</i></li>
</ul><ul></ul>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com7tag:blogger.com,1999:blog-3812900794153081278.post-33967023087378147972011-11-16T08:47:00.002-05:002011-11-17T16:40:41.384-05:00Easy 7-Layer SaladIt seems as though there's quite a selection of 7-layer Salad recipes out there and I'm sure every family must have their own version. This one came from my friend <a href="http://tingplayingwithfood.blogspot.com/search/label/rhubarb" target="_blank">Maggie's mom</a>, or at least that's how I remember it, when I first started making it at every Thanksgiving more than twenty years ago. It's an easy, do-ahead and take-along salad that's one of our family's favorite, even among those who don't love salads or vegetables, you know who you are ;)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazzIBsWel7P-O-CizPVaM2wWqSvgIFYqXCgyYrl4rlNOeUw15jRbFcY0CSix-nElIjYPmjnIY51nOaDF2FFYf_ZaFs1aH5aaklp96_BTEzLkaV4maadxdhQaGe_tPUWtCZNWTTWXkvFNQ/s1600/DSC08057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazzIBsWel7P-O-CizPVaM2wWqSvgIFYqXCgyYrl4rlNOeUw15jRbFcY0CSix-nElIjYPmjnIY51nOaDF2FFYf_ZaFs1aH5aaklp96_BTEzLkaV4maadxdhQaGe_tPUWtCZNWTTWXkvFNQ/s320/DSC08057.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy, do-ahead, take-along 7-layer Salad<br />
<a name='more'></a></td></tr>
</tbody></table>You can hardly call this a recipe and it's impossible to nail down the quantities. This is just a guideline, the salad is totally flexible, use less or more of any ingredient to suit your own taste. Here are the seven layers:<br />
<ul><li>1 head iceberg lettuce</li>
<li>1 TBS mayonnaise</li>
<li>1 tsp sugar</li>
<li>1 box frozen tiny peas</li>
<li>1/4 lb bacon, cooked and crumbled</li>
<li>1 red onion, thinly sliced into rings<br />
</li>
<li>1/2 lb Swiss cheese sliced paper thin</li>
</ul><br />
Layer the salad in the order given, overlapping the lettuce slightly. Smear 1/3 of the mayo over the lettuce, it won't cover the lettuce completely, just a small smear here and there. Sprinkle with 1/3 of sugar.<br />
<br />
Scatter 1/3 of frozen peas all over, then 1/3 of the bacon, followed by a thin layer of onions. Then a layer of cheese.<br />
<br />
Repeat two more times, ending with the cheese. Press down on the layers if they threaten to overflow. Cover with plastic wrap and set aside until ready to serve, for up to four hours at room temperature, longer in the fridge. Cut into squares and serve. Don't let the simple ingredients fool you, this is deliciously light and addictive. Give it a try!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJee5v9Gl-QcthJbfKy16VlX1_6UNiIZVVZDHWR7LDM9impZtQ3GIrT6cyKwU2X_bZTfJV8XCG3c6IQdLB73jPtppVUfFYXmHu_lwNsK97ma5wfBk-L9z5tRz27mMjF0QuTGWG-K52XR2E/s320/DSC08078.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7-layer Salad gets better as it sits.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJee5v9Gl-QcthJbfKy16VlX1_6UNiIZVVZDHWR7LDM9impZtQ3GIrT6cyKwU2X_bZTfJV8XCG3c6IQdLB73jPtppVUfFYXmHu_lwNsK97ma5wfBk-L9z5tRz27mMjF0QuTGWG-K52XR2E/s1600/DSC08078.jpg"> </a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Here are links </b><b>to some of our family's favorite Thanksgiving dishes:</b> </div><ul><li><a href="http://tingplayingwithfood.blogspot.com/2008/11/coconut-custard.html" target="_blank">Coconut Custard Steamed in Buttercup Squash</a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2008/12/anne-michelles-aunts-pilgrim-ice-cream.html" target="_blank">Pilgrim Ice Cream</a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2010/01/hibernating-in-kitchen.html" target="_blank">Thai Curry Squash Soup</a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2009/04/deviled-eggs-with-chives.html" target="_blank">Deviled Eggs with Chives </a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2009/08/sweet-and-sour-cucumbers.html" target="_blank">Sweet & Sour Cucumbers</a></li>
<li><a href="http://tingplayingwithfood.blogspot.com/2009/06/jalapeno-onion-relish-fast-and-flexible.html" target="_blank">Jalapeno Onion Relish</a></li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b> Here are other folks' 7-layer Salad:</b><a href="http://cook.com/"></a></div><ul><li><a href="http://kitchen-parade-veggieventure.blogspot.com/2008/06/classic-seven-layer-salad-recipe.html" target="_blank">A Veggie Venter</a></li>
<li><a href="http://www.foodnetwork.com/recipes/saras-secrets/seven-layer-salad-with-dill-caper-dressing-recipe/index.html" target="_blank"> The Food Network</a></li>
<li><a href="http://cook.com/">cook.com</a> </li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2tag:blogger.com,1999:blog-3812900794153081278.post-9805977760271491712011-11-09T10:02:00.001-05:002011-11-09T10:05:06.317-05:00Homemade Pork Rind - "Kiep Moo"My share of pork from <a href="http://www.walpolevalleyfarms.com/our-products/pork/" target="_blank">Walpole Valley Farms</a> included several sheets of pork skin with an inch of fat on them. I knew right away that I would make <i>Kiep Moo</i> with it. <i>Kiep Moo</i> is the Lao version of pork rind. Green Papaya Salad and <i>Kiep Moo</i> is my favorite Lao food combination. Rich, crunchy pork skin is the perfect foil for the spicy, salty, sweet and sour <i>Tum Maak Houng</i>, the Lao name for Green Papaya Salad. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAHS1yDlPn9lxdXqGn9kq6LCl9xVhWOseo0MlD_ReAtogLkSdx7TZJos7WhYrs05ENldqXCqXWaVbXBHljHdnIdJI-WQZtN6uvsnq9WWmU1Na27zaTwY5YQSNFoKSWRBoVkfMBBWgPFQe/s1600/P1000874.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAHS1yDlPn9lxdXqGn9kq6LCl9xVhWOseo0MlD_ReAtogLkSdx7TZJos7WhYrs05ENldqXCqXWaVbXBHljHdnIdJI-WQZtN6uvsnq9WWmU1Na27zaTwY5YQSNFoKSWRBoVkfMBBWgPFQe/s320/P1000874.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kiep Moo </i>(Homemade Pork Rind)<br />
<a name='more'></a></td></tr>
</tbody></table>Though it's been many years since I've indulged in <i>Kiep Moo</i>, I wanted to make it. My mother gave me long instructions, involving several hours boiling, several hours drying and then frying the pork. That seemed like a lot of work to indulge my guilty pleasure. After digging around for recipes, I decided to follow <a href="http://www.foodnetwork.com/recipes/paula-deen/home-made-pork-rinds-recipe/index.html" target="_blank">Paula Deen's method</a> that is to simply put the pork skin with a sprinkling of salt in a 325 F degree oven for about three hours, until "nice and crispy." <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cJLUkl_uctMWIrZKjxI3nKGCKq7EpF1NfN351BtIhyphenhyphenLQjWQSJm09cdXv-ptAhyYezM_CCIegBksI2TWfc0MNRhxQOwT-uzZFD0lM_1T6hSTeKBLKvh8T5kWnf8IwF-maHtSc6cQpyrFK/s1600/P1000868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cJLUkl_uctMWIrZKjxI3nKGCKq7EpF1NfN351BtIhyphenhyphenLQjWQSJm09cdXv-ptAhyYezM_CCIegBksI2TWfc0MNRhxQOwT-uzZFD0lM_1T6hSTeKBLKvh8T5kWnf8IwF-maHtSc6cQpyrFK/s320/P1000868.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I cut skin and fat into bite size pieces and arrange them skin side down so as the fat renders out it will naturally fry the skin. </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5sPspTZyKs-Nm4udPUkeN2hgzaXBsg1JoswAMl-dXYJtJULzj5wJqctgbIpGDmzM6wWF_7DCjXjvHp41x2Nep0HCrVyZIb0XiOY-ssPlvHJA2Q_O07JcU4tZER-uqLyRqjO8Xiynxe2w/s1600/P1000870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5sPspTZyKs-Nm4udPUkeN2hgzaXBsg1JoswAMl-dXYJtJULzj5wJqctgbIpGDmzM6wWF_7DCjXjvHp41x2Nep0HCrVyZIb0XiOY-ssPlvHJA2Q_O07JcU4tZER-uqLyRqjO8Xiynxe2w/s320/P1000870.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fat melting away in the oven had to be drained off several times.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBmhPperIV-bSyWpAkRxqv1OxYxh9Z5CPJb53KcY0Xt4x9snCplYOOChjIqVsYpU603oFJ-WXFe1L9i_xJxi4LcZ-KtpqgC1FT2AQ0IhLrqL8KtlwwtCXQKTqizr8vfrc4y1U7t0NIOjW/s1600/P1000871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBmhPperIV-bSyWpAkRxqv1OxYxh9Z5CPJb53KcY0Xt4x9snCplYOOChjIqVsYpU603oFJ-WXFe1L9i_xJxi4LcZ-KtpqgC1FT2AQ0IhLrqL8KtlwwtCXQKTqizr8vfrc4y1U7t0NIOjW/s320/P1000871.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8Q5qJ8RKb2_JrwBSV5wfns7FMf8Xf2SC4XPbEaohAuFIMx-Qg_K_SST2GmcebiQn4sBWiUucENBee3H4gz91Lavs3t4YknLwhz0QBUA45FEzfcAJ0AFUiSXQjagZ8bnWprLkwtFiKkKf/s1600/P1000872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8Q5qJ8RKb2_JrwBSV5wfns7FMf8Xf2SC4XPbEaohAuFIMx-Qg_K_SST2GmcebiQn4sBWiUucENBee3H4gz91Lavs3t4YknLwhz0QBUA45FEzfcAJ0AFUiSXQjagZ8bnWprLkwtFiKkKf/s320/P1000872.jpg" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTdNqKiLj-OQ7fpbo6vdOHREYjm8uxBgbRT7mx21G9OLlSMlq6zQEYZh57k0wyvhXmqgHE_9fu2WHro5JroArTdEU3Ko_K7GxNCTSgDwqfVqmqg6iAf4J1_cPqiFZSq1HA711cxKPssLS/s1600/P1000873.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTdNqKiLj-OQ7fpbo6vdOHREYjm8uxBgbRT7mx21G9OLlSMlq6zQEYZh57k0wyvhXmqgHE_9fu2WHro5JroArTdEU3Ko_K7GxNCTSgDwqfVqmqg6iAf4J1_cPqiFZSq1HA711cxKPssLS/s320/P1000873.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After almost four hours, these look ready but they still had a lot of fat attached to the skin. Next time I would remove most of the fat and leave only a very thin layer. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6ZOJlGmlAJRA2W2ZYXcw8xF6-PB4g8SyOnW1Vb17SAy_Ze05tpLTDhLSTMiqWddcBW0YubzMFnihE7NIy-XCXRUpFA-4A6b4F679Va8aBy3z9N5hLGNXwQsnDwO6yEXIJ4usWcPwxf3N/s1600/P1000875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6ZOJlGmlAJRA2W2ZYXcw8xF6-PB4g8SyOnW1Vb17SAy_Ze05tpLTDhLSTMiqWddcBW0YubzMFnihE7NIy-XCXRUpFA-4A6b4F679Va8aBy3z9N5hLGNXwQsnDwO6yEXIJ4usWcPwxf3N/s320/P1000875.jpg" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYZ052U_-Hor8YmHgh_JCrVhfz0tHOpzU0lxBE0Rx8vLJM_oaD-K9rDNLfdmvqROyStzBPBcSMr1t-8xWtkF2s6dZPEgZHYGzsjheMkYhyphenhyphenkaZ5WyJxYDC837ZgtkY0pi7pzV0n79DmvEh/s1600/P1000878.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYZ052U_-Hor8YmHgh_JCrVhfz0tHOpzU0lxBE0Rx8vLJM_oaD-K9rDNLfdmvqROyStzBPBcSMr1t-8xWtkF2s6dZPEgZHYGzsjheMkYhyphenhyphenkaZ5WyJxYDC837ZgtkY0pi7pzV0n79DmvEh/s320/P1000878.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain, let cool and dry completely. Scrape off all the fat, sprinkle with salt and serve only the crispy skin, they're especially addictive as cocktail nibbles.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRQBux8mNfVMmsT487iwPx9EbbD3fyPqHW8fLc79XcynNSnIXQ1256pa-3fV-RB4wnnLkZXS8OWCuGS9APJkdWuabbVV2G78dj5QaTeUNuNekd8FghkLNfiByb-ihjPqrVeDv4Smpt2uc/s1600/P1000895.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRQBux8mNfVMmsT487iwPx9EbbD3fyPqHW8fLc79XcynNSnIXQ1256pa-3fV-RB4wnnLkZXS8OWCuGS9APJkdWuabbVV2G78dj5QaTeUNuNekd8FghkLNfiByb-ihjPqrVeDv4Smpt2uc/s320/P1000895.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kiep Moo</i> and <i>Tum Maak Houng</i>, a match made in Lao heaven.</td></tr>
</tbody></table>Related links:<br />
<ul><li><a href="http://youtu.be/ZVyE29YQ0Hk" target="_blank">How to Make Green Papaya Salad </a></li>
<li><a href="http://www.epicurious.com/recipes/food/views/Green-Papaya-Salad-with-Shrimp-10520" target="_blank">Green Papaya Salad Recipe </a></li>
<li><a href="http://www.walpolevalleyfarms.com/our-products/pork/" target="_blank">Walpole Valley Farms</a></li>
<li><a href="http://www.foodnetwork.com/recipes/paula-deen/home-made-pork-rinds-recipe/index.html" target="_blank">Paula Deen's Homemade Pork Rind</a></li>
</ul><a href="http://youtu.be/ZVyE29YQ0Hk" target="_blank"></a>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2tag:blogger.com,1999:blog-3812900794153081278.post-60483788797236312892011-11-02T21:21:00.001-04:002011-11-03T06:33:38.917-04:00October Snow"Live Free or Die" is the motto of our state. Or is it "Live Freeze and Die" as some might mock. But, come on, snow in October is unusual, even for New Hampshire. I was skeptical when the Nor'easter was first predicted until the day before when it began to look like we really would need to button up for the winter. What if this same snow stuck around till spring? Fortunately this was not the case and, even as I write this, it is a sunny 50 F degrees and the snow has all but melted. But the day before the snow came, I frantically dug up, potted, picked and protected as many of my garden plants as possible.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NaRE1gLXccSlOT4AiR6Y9AAs6ndcrhyphenhyphen6Ry_QNJdzzs1KPh-gdZ8ZSNuYr3kzRCvV2QoEylphxaCrYbyrpvVymKDNzU9lzapbqeoO-vZbmFrzQ3U_37kxcufgWmD0FgSDpDB7QDam6SYy/s1600/P1000664.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NaRE1gLXccSlOT4AiR6Y9AAs6ndcrhyphenhyphen6Ry_QNJdzzs1KPh-gdZ8ZSNuYr3kzRCvV2QoEylphxaCrYbyrpvVymKDNzU9lzapbqeoO-vZbmFrzQ3U_37kxcufgWmD0FgSDpDB7QDam6SYy/s320/P1000664.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I dug up this clump of Calendula to bring into the greenhouse. They'll add color to an otherwise gray winter.<br />
<a name='more'></a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qcKYqD0NCk-VYhAFpuIkVdcmSMKVCKz_EiZ2Qll8mKwTpqyAEpoDgc-vNl0yXyi5eKCKxFpxHhqjbrSdjJEbps_VLSOVegV45C-q-1SFSKjSvLwWMlpRZsVO3j2dFi6crZOzuv0KV9fL/s1600/P1000695.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qcKYqD0NCk-VYhAFpuIkVdcmSMKVCKz_EiZ2Qll8mKwTpqyAEpoDgc-vNl0yXyi5eKCKxFpxHhqjbrSdjJEbps_VLSOVegV45C-q-1SFSKjSvLwWMlpRZsVO3j2dFi6crZOzuv0KV9fL/s320/P1000695.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I also dug up more than a life time supply of lemongrass. Here they are, demanding a sunny spot indoors.</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDh9n0zeYYI4DlQhftECmroj0HtJGgJD0cNFhyphenhyphenC9e4fbxRLcsb5V6HIXoJsLerRO8vo3d2gRZ5J0wWSd514Uo0M51PoXXVtacNfQsIxqlJG13OdEMxyQOPSMzmOukEiEQ_Mn7_Kav4oaXf/s1600/P1000758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDh9n0zeYYI4DlQhftECmroj0HtJGgJD0cNFhyphenhyphenC9e4fbxRLcsb5V6HIXoJsLerRO8vo3d2gRZ5J0wWSd514Uo0M51PoXXVtacNfQsIxqlJG13OdEMxyQOPSMzmOukEiEQ_Mn7_Kav4oaXf/s320/P1000758.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10 lbs of kale and 5 lbs of collard greens were picked.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDauxuWVd3kK6iffwtjfb8RgxRamV_ldMOxEA9NjBzvxVufY-V40MKNCkAZz7hxuVbOPEmHwsFSjn_96-hJNutzBgRD2EkLQm8iOeZQTqjVANkMVFDfSHXIZxRuUtlMaRXcsgtA7OILZ4S/s1600/P1000806.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDauxuWVd3kK6iffwtjfb8RgxRamV_ldMOxEA9NjBzvxVufY-V40MKNCkAZz7hxuVbOPEmHwsFSjn_96-hJNutzBgRD2EkLQm8iOeZQTqjVANkMVFDfSHXIZxRuUtlMaRXcsgtA7OILZ4S/s320/P1000806.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I can't say enough about these black turtles beans. Not only are they so buttery delicious, these heirloom beans are easy to grow from seed saved from year to year.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHql2nuFSf61a-KZyr0F-WATgS6Nk54sNegMtwSInyVGbXxY-bhG26LcNiEYySdoiLLTkeCmioIPI9Z_ahGuJP43d4iTVRwwQLGwvdK25ilMj5KtVXBZGtgM3_GlrvpgT-SCd-A0sOh7m/s1600/P1000665.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHql2nuFSf61a-KZyr0F-WATgS6Nk54sNegMtwSInyVGbXxY-bhG26LcNiEYySdoiLLTkeCmioIPI9Z_ahGuJP43d4iTVRwwQLGwvdK25ilMj5KtVXBZGtgM3_GlrvpgT-SCd-A0sOh7m/s320/P1000665.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fall planted beets, napa cabbage and cilantro will be protected with row cover to extend the growing season.</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdz6rFYa_291prfzpyXmw3dxpwU_rp1MM7pTwDyL9szMCCMN_6FwQjlOdBcCwQEvXa2WGDYKJoYswqGOnBdMfy-dPpAj8T1ARdS91stNc10qpuP3pB4akbtWm0bC951NTO31wPP8Delsuh/s1600/P1000759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdz6rFYa_291prfzpyXmw3dxpwU_rp1MM7pTwDyL9szMCCMN_6FwQjlOdBcCwQEvXa2WGDYKJoYswqGOnBdMfy-dPpAj8T1ARdS91stNc10qpuP3pB4akbtWm0bC951NTO31wPP8Delsuh/s320/P1000759.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our new lavender field is mulched with fall leaves for winter protection.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMetQxTKRBtgdS6998a7n9XIYW2HHrnPXG-4Pfex6KDcAc_mlkJAow7si8sMlnzkLtBacPpbfEj67wB2IFXxAgR7vj6LFPLEusACWjRYDTisF66TjE6XfzJyvgtuYmdaU5C4_i9nEpcARc/s1600/P1000693.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMetQxTKRBtgdS6998a7n9XIYW2HHrnPXG-4Pfex6KDcAc_mlkJAow7si8sMlnzkLtBacPpbfEj67wB2IFXxAgR7vj6LFPLEusACWjRYDTisF66TjE6XfzJyvgtuYmdaU5C4_i9nEpcARc/s320/P1000693.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calm before the storm. Look at all the leaves still on the trees.</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUPMK0sYoOPnJ8F8qT7tY6IMYGgtrd_UMEmOuYfpX3LaZJ4CUNcD0MI-IYhTa8HfPDDOyZE5nICjruzWaQcw8bgWwSfWXaBgeYy_JMzWzodbcnDmuTWg5tIbA8B-kUiVfiRR7fvbAzCqC/s1600/P1000790.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUPMK0sYoOPnJ8F8qT7tY6IMYGgtrd_UMEmOuYfpX3LaZJ4CUNcD0MI-IYhTa8HfPDDOyZE5nICjruzWaQcw8bgWwSfWXaBgeYy_JMzWzodbcnDmuTWg5tIbA8B-kUiVfiRR7fvbAzCqC/s320/P1000790.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then there was snow. 10" of wet, branch breaking snow.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpLLZLWhli-8dzKaNav_-WARNAvuJjWPGpgMwvV2EtnZhnXj0zpRDg890i3okdSrL_ZlNnsl3ZRTIucMfyMuLqnTIRK4CPu762chwE7zszc-GwXgFflGarldfApUgEJPy-DNMYsb1IPE6/s1600/P1000767.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpLLZLWhli-8dzKaNav_-WARNAvuJjWPGpgMwvV2EtnZhnXj0zpRDg890i3okdSrL_ZlNnsl3ZRTIucMfyMuLqnTIRK4CPu762chwE7zszc-GwXgFflGarldfApUgEJPy-DNMYsb1IPE6/s320/P1000767.jpg" width="295" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too late! No time to clean out the garage, the car was left out in the snow.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrv4jU1WMQKnTOIagxOliXvzVk48gRLogZdean4Juh3Fxljr3mK-HWY1XkRsCcSTcPOnQyip5MEBG-Aeivsdh3S-P4wzqhdBR1-s0976rNMdv6O2papyFtMz3WKCjrofDbE5Zg951jimb/s1600/P1000784.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrv4jU1WMQKnTOIagxOliXvzVk48gRLogZdean4Juh3Fxljr3mK-HWY1XkRsCcSTcPOnQyip5MEBG-Aeivsdh3S-P4wzqhdBR1-s0976rNMdv6O2papyFtMz3WKCjrofDbE5Zg951jimb/s320/P1000784.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our young fruit trees weighed down by the wet snow.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQoZVj9ceZ5bzsI8D4rmTbweToPAOMFnWZyu818MtpQeZa0EdGsPziPit4MMlbLI64DbnBM1LNC5azStvpbOudb2p8m8lVu5JK0AMnYEcKbqTTFTCspZp19_NjVSKtpJHZmUAo6TP5fo8/s1600/P1000591.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQoZVj9ceZ5bzsI8D4rmTbweToPAOMFnWZyu818MtpQeZa0EdGsPziPit4MMlbLI64DbnBM1LNC5azStvpbOudb2p8m8lVu5JK0AMnYEcKbqTTFTCspZp19_NjVSKtpJHZmUAo6TP5fo8/s320/P1000591.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ben wanted no part of it</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpOPTJO1T3bTuY7vQvPDT3IOWaH0_teQvSySR7uMtBaC4F9-4kOVycypXtTe-_rVg9SCO8DeAnCqgQVG8lLOUSF_pvv_faTUUcQG2F8CcwlcAuuvrdf1NI3RpndjN9xnmrDPZg7R407oe/s1600/P1000795.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpOPTJO1T3bTuY7vQvPDT3IOWaH0_teQvSySR7uMtBaC4F9-4kOVycypXtTe-_rVg9SCO8DeAnCqgQVG8lLOUSF_pvv_faTUUcQG2F8CcwlcAuuvrdf1NI3RpndjN9xnmrDPZg7R407oe/s320/P1000795.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think he's having fun :)</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd5fUBOoa63uUCVIFESOk6BNdgytCGO_1hidzUqyjFFbvcFPuCchdhqzWNJ0Cy54E-g-uED2I0lUTeWo-vmwU27miOpHhVD_aq7RKS1poFcBHPH2h8DlXODd_U_r9M7IX5qhBW0xKtQnb/s1600/P1000747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd5fUBOoa63uUCVIFESOk6BNdgytCGO_1hidzUqyjFFbvcFPuCchdhqzWNJ0Cy54E-g-uED2I0lUTeWo-vmwU27miOpHhVD_aq7RKS1poFcBHPH2h8DlXODd_U_r9M7IX5qhBW0xKtQnb/s320/P1000747.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bowl of Pho...</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26P5LONJtGlVqn4xrGXPXo-1cNv48x4kxB5Y7vJ6NmzyfDWwEdLbEPWXfOK2IFca_AxwbwwJ4XlydbLBwZJpu40tVe3Eq_n2AJx9E8IdCdejEAQB7tTnm88MhPKNNJLaegVbYwvb8-SkK/s1600/P1000754.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26P5LONJtGlVqn4xrGXPXo-1cNv48x4kxB5Y7vJ6NmzyfDWwEdLbEPWXfOK2IFca_AxwbwwJ4XlydbLBwZJpu40tVe3Eq_n2AJx9E8IdCdejEAQB7tTnm88MhPKNNJLaegVbYwvb8-SkK/s320/P1000754.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...is perfect after a day of playing in the snow.</td></tr>
</tbody></table>Pho is not hard to make at home, here are some authentic recipes for you to try:<br />
<ul><li>Pho (Vietnamese Beef and Rice Noodle Soup from <a href="http://www.foodnetwork.com/recipes/calling-all-cooks/pho-vietnamese-beef-rice-noodle-soup-recipe/index.html" target="_blank">Food Network.com</a></li>
<li>Vietnamese Pho from <a href="http://www.recipesource.com/ethnic/asia/vietnamese/pho2.html" target="_blank">Nicole Routhier</a></li>
<li>Beef Pho Noodle Soup from <a href="http://vietworldkitchen.typepad.com/blog/2008/10/pho-beef-noodle-soup.html">Viet World Kitchen</a></li>
<li>Chicken Pho Noodle Soup from <a href="http://vietworldkitchen.typepad.com/blog/2007/06/chicken_pho_noo.html">Viet World Kitchen</a></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDauxuWVd3kK6iffwtjfb8RgxRamV_ldMOxEA9NjBzvxVufY-V40MKNCkAZz7hxuVbOPEmHwsFSjn_96-hJNutzBgRD2EkLQm8iOeZQTqjVANkMVFDfSHXIZxRuUtlMaRXcsgtA7OILZ4S/s1600/P1000806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2tag:blogger.com,1999:blog-3812900794153081278.post-80067826927682804802011-10-21T06:03:00.001-04:002011-10-21T06:12:02.425-04:00Roasted Salmon with Lemongrass and Kaffir Lime<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-ofqOi9fI8Bcps4umEuZeVyW-_uMreFoC87di28-84oC3oys493WQkJPdirbkDM3fjb9TXuCf0Fm9-I21_9HmTZwBH3AKnrhxN8XgfP5y0f_ZMAg3Sx9SM-QRLG0Dagb2NdgELW8MMcS/s1600/DSC02709.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-ofqOi9fI8Bcps4umEuZeVyW-_uMreFoC87di28-84oC3oys493WQkJPdirbkDM3fjb9TXuCf0Fm9-I21_9HmTZwBH3AKnrhxN8XgfP5y0f_ZMAg3Sx9SM-QRLG0Dagb2NdgELW8MMcS/s320/DSC02709.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colors on my morning walk.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
Every fall as the leaves turn and the landscape is ablaze with orange, red and yellow I bring in my two potted kaffir lime trees and dig up the clumps of lemongrass that I grow as an annual. Both are tropical herbs not meant to withstand the New England north winds. The lime trees will spend the winter in a sunny window giving us fresh leaves for winter <a href="http://tingplayingwithfood.blogspot.com/2010/01/hibernating-in-kitchen.html">soups</a> and stews<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjec6eZuuBQOT4OQcW0jIwxtXAOZg9r3aip7z29CZvVx297YIjzFYAqsLKbP7iDqjMXaiGLz4kaXyUMXoOZWevX4qoHPyeUEY1HmrPLxey0ANnZBWpKxIrOKaE2Ao_i9ABOyMQvig68Fz5g/s1600/P1000616.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjec6eZuuBQOT4OQcW0jIwxtXAOZg9r3aip7z29CZvVx297YIjzFYAqsLKbP7iDqjMXaiGLz4kaXyUMXoOZWevX4qoHPyeUEY1HmrPLxey0ANnZBWpKxIrOKaE2Ao_i9ABOyMQvig68Fz5g/s320/P1000616.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaffir Lime</td></tr>
</tbody></table><br />
<a name='more'></a>but the lemongrass must be dug up and used, dried or frozen. Growing and harvesting lemongrass as an annual yields tender stalks not found in any store. They seem to get tougher the moment they're lifted from the ground.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnTC5fo_ptRJuaz-8_IDaK0JS58_YUIn1lhLslimrCPHqttJ4aKzx7HdAJ9q7inQLqr9_fwaN75tEExxdoOZIVwURcVYWaPc5t0_tZTqgmoGquFymX75XueMPJXVZiVUU9W4uEKuCGM9-/s1600/P1000565.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnTC5fo_ptRJuaz-8_IDaK0JS58_YUIn1lhLslimrCPHqttJ4aKzx7HdAJ9q7inQLqr9_fwaN75tEExxdoOZIVwURcVYWaPc5t0_tZTqgmoGquFymX75XueMPJXVZiVUU9W4uEKuCGM9-/s320/P1000565.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemongrass</td></tr>
</tbody></table>I'm always looking for new ways to use these herbs while they're still fresh and tender. For the most part I've use them in Thai and Lao dishes, but this time I wanted to try something different. I remembered a recipe for Rosemary Roasted Salmon, an old favorite from Epicurious, that is super easy, can be made ahead and is delicious. The recipe calls for rosemary and lemons but I replaced the rosemary with lemongrass, used limes instead of lemons and added kaffir lime leaves to the mix. The result was aromatic, light and tasty.<br />
<br />
<br />
<b> Roasted Salmon with Lemongrass and Kaffir Lime</b><br />
<span style="font-size: xx-small;"><i>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Rosemary-Roasted-Salmon-102988">Epicurious Rosemary Roasted Salmon</a> </i></span><b><br />
</b><br />
<ul class="ingredientsList"><li class="ingredient">3 - 4 stalks lemongrass</li>
<li class="ingredient">6 - 8 kaffir lime leaves, to cover the piece of salmon</li>
<li class="ingredient">1 large onion, thinly sliced</li>
<li class="ingredient">1 2-pound center-cut salmon fillet with skin</li>
<li class="ingredient">3 - 4 large limes, thinly sliced</li>
<li class="ingredient">1/3 cup olive oil</li>
<li class="ingredient">Sea Salt and pepper</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxdqdVFgROGtjFGxxBfg2QpSDmgrX-V0_z9IgftVGgUccFKFb7uHlKOt0eGj4lTXyIBYSZL23iS0KbPk1lzAtjmDpWDbQ8BoIavkCbA9UdRZPT40SQGPwWyTTWmIgsI5wNyejp9oi08FM/s1600/P1000575.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxdqdVFgROGtjFGxxBfg2QpSDmgrX-V0_z9IgftVGgUccFKFb7uHlKOt0eGj4lTXyIBYSZL23iS0KbPk1lzAtjmDpWDbQ8BoIavkCbA9UdRZPT40SQGPwWyTTWmIgsI5wNyejp9oi08FM/s320/P1000575.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First layer lemongrass</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzE-sYK0PC4yOptzepXtbUPJc8LNeOvgwtlf0B4YTsRnyFcLmnd5QCQV2vZr56J2MbsALRTRjPXxmDIAS4DsVrZD1uyg4UiSfgfaSCW27Y54CvywygklI5UdkLhgunFOOGrf2yf4-H3Wz/s1600/P1000576.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzE-sYK0PC4yOptzepXtbUPJc8LNeOvgwtlf0B4YTsRnyFcLmnd5QCQV2vZr56J2MbsALRTRjPXxmDIAS4DsVrZD1uyg4UiSfgfaSCW27Y54CvywygklI5UdkLhgunFOOGrf2yf4-H3Wz/s320/P1000576.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon on top of lemongrass</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT5BYFDd7f-gRIhUd6C4gnztvyX97UsyqX9FBF0VIqHcxoEiIW8eqo563dxIhv496p-1Ad1UqavYCltZT9PxP0A-THYSeKBwe2aC3YoyZQ1eEE92ZolYJlLVbXHya51N4A8fUEA3EfHwV/s1600/P1000577.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT5BYFDd7f-gRIhUd6C4gnztvyX97UsyqX9FBF0VIqHcxoEiIW8eqo563dxIhv496p-1Ad1UqavYCltZT9PxP0A-THYSeKBwe2aC3YoyZQ1eEE92ZolYJlLVbXHya51N4A8fUEA3EfHwV/s320/P1000577.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaffir lime leaves on top of salmon</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjQHtDpRu6Ry5pjAgL2_lUQEARCfvfV1_7oRWdLsfSc2XX5zlVQ_GDEKUTSUOTnMyfCQz2GICtZ5H6PfohK0TX89gxdXqqd7tb_GsnYbZGoAhpXaoWu6b1r9OYJCUFkRQkMNrPjHW8BGR/s1600/P1000580.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjQHtDpRu6Ry5pjAgL2_lUQEARCfvfV1_7oRWdLsfSc2XX5zlVQ_GDEKUTSUOTnMyfCQz2GICtZ5H6PfohK0TX89gxdXqqd7tb_GsnYbZGoAhpXaoWu6b1r9OYJCUFkRQkMNrPjHW8BGR/s320/P1000580.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYmGosba60d1Ya_Jb6ohOsZDJxXXq1bqncrSlLpCMC9t_-_eoWa3yl-HgKQAd93FFkBuVdQichQEa0n02Os-3NzU7TERntE-dDp4kMvZZPC03Qmp1RoW4DRka0XZ49wEjz-fnSoLnmham/s1600/P1000583.jpg" style="margin-left: 1em; margin-right: 1em;"> </a></div>A layer of thinly sliced limes seals everything in. </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYmGosba60d1Ya_Jb6ohOsZDJxXXq1bqncrSlLpCMC9t_-_eoWa3yl-HgKQAd93FFkBuVdQichQEa0n02Os-3NzU7TERntE-dDp4kMvZZPC03Qmp1RoW4DRka0XZ49wEjz-fnSoLnmham/s1600/P1000583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYmGosba60d1Ya_Jb6ohOsZDJxXXq1bqncrSlLpCMC9t_-_eoWa3yl-HgKQAd93FFkBuVdQichQEa0n02Os-3NzU7TERntE-dDp4kMvZZPC03Qmp1RoW4DRka0XZ49wEjz-fnSoLnmham/s320/P1000583.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 20 minutes in a 500F degree oven the salmon is moist and aromatic.</td></tr>
</tbody></table>Preheat oven to 500°F. Cut lemongrass into 6" pieces or the width of your roasting pan, crush them well with the flat of your knife or a rolling pin, arrange in a single layer. Place salmon, skin side down, atop the lemongrass. Sprinkle with salt and pepper. Cover salmon with crushed or torn lime leaves, followed by a layer of sliced onion. Arrange lime slices over the onion. Drizzle olive oil all over. Sprinkle lime slices with more salt. Cover tightly with foil and refrigerate overnight, or for at least 2 hours.<br />
<br />
<div class="instruction" style="text-align: left;">Roast salmon, covered, until just cooked through, about 20 minutes. Transfer salmon to plates, add another squeeze of lime. Serve with roasted onions and lime slices. Makes 4 servings.<br />
<br />
<br />
<u><b>More recipes using lemongrass, kaffir lime and other fresh herbs:</b></u><br />
<a href="http://tingplayingwithfood.blogspot.com/search/label/kaffir%20lime%20leaves">Thai Curry Squash Soup</a></div><div class="instruction" style="text-align: left;"><a href="http://tingplayingwithfood.blogspot.com/search/label/rosemary">Slow Roasted Garlic with Rosemary</a> </div><div class="instruction" style="text-align: left;"><a href="http://www.epicurious.com/recipes/food/views/Rosemary-Roasted-Salmon-102988">Rosemary Roasted Salmon</a><br />
<a href="http://tingplayingwithfood.blogspot.com/2009/04/deviled-eggs-with-chives.html">Deviled Eggs with Chives</a><br />
<a href="http://tingplayingwithfood.blogspot.com/2009/03/spring-roll-lettuce-wrap.html">Spring Roll Lettuce Wrap</a></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com0tag:blogger.com,1999:blog-3812900794153081278.post-40225146345122257452011-10-10T13:12:00.002-04:002011-10-12T17:03:55.409-04:00Harvesting Grapes in New HampshireEach October my Wayback friends (yes, we go way back) and I get together and volunteer for the grape harvest at <a href="http://www.bhvineyard.com/index.html">Barnett Hill Vineyard in Walpole, NH</a>. I'm just in awe of what it takes to run a vineyard...planting, trellising, pruning, tying, harvesting etc, not to mention the winemaking parts about crushing, tasting, bottling, aging and selling.<br />
<br />
So about five years ago, when the call came seeking volunteers to help pick grapes, we didn't need much convincing and it has become our annual fall ritual.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fYCFJSeBIQEc8Dtizv3WEtzSeF_x2xNtSlkKXtCKurfLSXhXuCNGOfndxMClkvaAM9PQJcs-yYHFiv1EJSiQteGsqwqHW2VJzFZLuMOK3uhLtFERxoe70b99Z_P8nIvDN-yN4PzscpVq/s1600/P1000368.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fYCFJSeBIQEc8Dtizv3WEtzSeF_x2xNtSlkKXtCKurfLSXhXuCNGOfndxMClkvaAM9PQJcs-yYHFiv1EJSiQteGsqwqHW2VJzFZLuMOK3uhLtFERxoe70b99Z_P8nIvDN-yN4PzscpVq/s320/P1000368.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nylon netting over the grapes protect them from birds and wild turkeys.<br />
Netting is removed just before we start picking.<br />
<a name='more'></a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1UgdluyL0bJKQlF12m7bt0FxiO0wsw9UjBgusKCjDNXC5P9UEvd5Yf0U1Gh2ZvYcLxeI-TtP828YDtLIz-4rldViU3Gep6RUmPB4RffUXqN5Jt3k5GK0c_rCPYvoY9eqFsCejA17892n/s1600/P1000345.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1UgdluyL0bJKQlF12m7bt0FxiO0wsw9UjBgusKCjDNXC5P9UEvd5Yf0U1Gh2ZvYcLxeI-TtP828YDtLIz-4rldViU3Gep6RUmPB4RffUXqN5Jt3k5GK0c_rCPYvoY9eqFsCejA17892n/s320/P1000345.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tools of the trade: 1. Five-gallon buckets turned upside down to sit on.<br />
2. Small plastic garbage bins to collect rotten or diseased plant materials,<br />
no debris is left behind as this will encourage the spread of diseases.<br />
3. Special grape harvesting knives</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nwfwCHj3HG7OE7hxtR08QqcbfSrtoEwP53rVV9Iw4Nkrpkx_ebbRAAldHknxYp_EPQS9SrCaB8ZPKWm-YvkajhkN_Ml3VfoAbrsNB0U-G8N2XM4oqmEFqZgqwDVWL0MCpFEXoKaX3QkO/s1600/P1000350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nwfwCHj3HG7OE7hxtR08QqcbfSrtoEwP53rVV9Iw4Nkrpkx_ebbRAAldHknxYp_EPQS9SrCaB8ZPKWm-YvkajhkN_Ml3VfoAbrsNB0U-G8N2XM4oqmEFqZgqwDVWL0MCpFEXoKaX3QkO/s320/P1000350.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Volunteers set out to do the picking</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Bx3aQLR7XOfxV3k_iCVE1wEbUlz7HopxJ1i68UOx3CgiWd-TS-iLqau8MovnthSBAZhOUqh7nrDeFc4scwvtafHi-HOB1QQlL3hhCflfVfKi94q58eNOFMoapIFK1-eeeBWEptjqfTp/s1600/P1000353.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0VDSgFYfEVsNMQlyLoV0_CYrqhyS07x1ssFcVBHGZ6tQ5qBpQkoYcs8YJ8IpVLXUzEW0piRMFCZwrxSOwz_fnv5xbN6w8POEB62BKaU2fOpCWdz3U4fS5DK4bo8ec66XPfI1Vh6eT6du/s1600/P1000351.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0VDSgFYfEVsNMQlyLoV0_CYrqhyS07x1ssFcVBHGZ6tQ5qBpQkoYcs8YJ8IpVLXUzEW0piRMFCZwrxSOwz_fnv5xbN6w8POEB62BKaU2fOpCWdz3U4fS5DK4bo8ec66XPfI1Vh6eT6du/s320/P1000351.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picking and chatting over the grape vines</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Bx3aQLR7XOfxV3k_iCVE1wEbUlz7HopxJ1i68UOx3CgiWd-TS-iLqau8MovnthSBAZhOUqh7nrDeFc4scwvtafHi-HOB1QQlL3hhCflfVfKi94q58eNOFMoapIFK1-eeeBWEptjqfTp/s1600/P1000353.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Bx3aQLR7XOfxV3k_iCVE1wEbUlz7HopxJ1i68UOx3CgiWd-TS-iLqau8MovnthSBAZhOUqh7nrDeFc4scwvtafHi-HOB1QQlL3hhCflfVfKi94q58eNOFMoapIFK1-eeeBWEptjqfTp/s320/P1000353.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thirty one varieties of grapes are grown here but on this day we're picking La Crescent, a white varietal,<br />
which will become a fruity dessert wine.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Bx3aQLR7XOfxV3k_iCVE1wEbUlz7HopxJ1i68UOx3CgiWd-TS-iLqau8MovnthSBAZhOUqh7nrDeFc4scwvtafHi-HOB1QQlL3hhCflfVfKi94q58eNOFMoapIFK1-eeeBWEptjqfTp/s1600/P1000353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIXULCxphPmGPTDX6z9ScF-iUsKYyGMSacHAKMFjKTXwRgj_MKbnoLHa9IFJmW30MF_cULzFPKz-5XM7R4gioZvLwHNNtlLHHE5eUNKzLWB3GHaivqib5UkCvSHEzS9h3ND9a4FvR_qKo/s1600/P1000355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIXULCxphPmGPTDX6z9ScF-iUsKYyGMSacHAKMFjKTXwRgj_MKbnoLHa9IFJmW30MF_cULzFPKz-5XM7R4gioZvLwHNNtlLHHE5eUNKzLWB3GHaivqib5UkCvSHEzS9h3ND9a4FvR_qKo/s320/P1000355.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIXULCxphPmGPTDX6z9ScF-iUsKYyGMSacHAKMFjKTXwRgj_MKbnoLHa9IFJmW30MF_cULzFPKz-5XM7R4gioZvLwHNNtlLHHE5eUNKzLWB3GHaivqib5UkCvSHEzS9h3ND9a4FvR_qKo/s1600/P1000355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOZlXhrIozx497Nd158TpZWPz6QBULllA7V79l_jGIBjavOnFDNj2_7I6Oyb4PkdnA4nMtqhwAk-QQBf_QdNr1D5ltbe4DuANBrfdn5qJR0uk6L8Ij0BGY5hyexKR6VATotg_EklwRSDe/s1600/P1000360.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOZlXhrIozx497Nd158TpZWPz6QBULllA7V79l_jGIBjavOnFDNj2_7I6Oyb4PkdnA4nMtqhwAk-QQBf_QdNr1D5ltbe4DuANBrfdn5qJR0uk6L8Ij0BGY5hyexKR6VATotg_EklwRSDe/s320/P1000360.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then we have lunch of homemade soup, freshly baked bread and, of course, wine.<br />
The spectacular views bring us back year after year.</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BRpbim-tZe0CCTrSTTwmdzbkFDRQ0WKJVxvrYqJwnYR-Id3gtZXmEXp_fVHrf72E9uhXM1DLADyW6TzqvRXTL_Wwfpp_BTKpVjxip6jTAQD5xyDu3Ms6WTLxOgs_OfV-UI_6ZKL9FMQP/s1600/P1000360.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RF5B3Du5ZOOMS7sumw6aSTsqeVxDVY1Na0-UrKsHTH9DmQTxruv5ITUbDsqjolKupYOAODvPFxZzQ-y1S6tEMo2fsPHNumFL2cwSwYQMAjK3G7B3rA16jdD1wJ9OS2GmKfT59YMb4pm-/s320/P1000371.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Virginia Carter, front right, is the owner, with the Waybacks.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXKUwWZJtkpPmcIOLu2K_055jBQatCwNa6yP7PUVLKjtgsLqyzKuF1UdvRPEeRQWWqB-VB4jaKNkiiDHrEnBV3XckiqVDsK-IDrw4RoCgzHAWU163y5OB3_dMmRgo891l1etC7yvHbrDn/s1600/P1000381.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXKUwWZJtkpPmcIOLu2K_055jBQatCwNa6yP7PUVLKjtgsLqyzKuF1UdvRPEeRQWWqB-VB4jaKNkiiDHrEnBV3XckiqVDsK-IDrw4RoCgzHAWU163y5OB3_dMmRgo891l1etC7yvHbrDn/s320/P1000381.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shop and tasting room, worth a trip from anywhere.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com6tag:blogger.com,1999:blog-3812900794153081278.post-30533661570826476512011-09-23T08:05:00.002-04:002011-09-23T08:26:16.251-04:00What's Growing in the Garden: 9/23/2011<div class="separator" style="clear: both; text-align: left;">The days maybe getting shorter and nights cooler but don't give up on the garden yet...</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wsPa1bK3ZlbpSOwfx9946LUsFCo2PD48jFGcgXq_eVzKcgadz9bIBpiqB1s9ZAlHNg3TKZykdLZTvdru4VaykHmMbV8sRd_GGRLAPzXtCCXNz7NxqDGkYWfu_9PlMVMUyDFdawiti3oj/s1600/DSC00317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wsPa1bK3ZlbpSOwfx9946LUsFCo2PD48jFGcgXq_eVzKcgadz9bIBpiqB1s9ZAlHNg3TKZykdLZTvdru4VaykHmMbV8sRd_GGRLAPzXtCCXNz7NxqDGkYWfu_9PlMVMUyDFdawiti3oj/s320/DSC00317.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.localharvest.org/heirloom-rattlesnake-pole-bean-C1925">Heirloom Rattlesnake Pole Bean</a> reaches for the sky and pumps<br />
out beans all summer long. Great as snap beans or dry beans.<br />
Save some seeds for planting next summer and you won't need to <br />
buy seeds again.<br />
<a name='more'></a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-tg3t7knmPO0m3DLqpqbtTAQ_dQ6YLFSuu0rfNDUFF08zlpIOcS32sq4f8znI1ILYDVDIENFpvZbssHp5cpJfCUP2wj1T0wOv7Rm0UxJGYP5FZTTydYJwx_p-C-1NPvcIhcs-oCDSDFg/s1600/P1000131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-tg3t7knmPO0m3DLqpqbtTAQ_dQ6YLFSuu0rfNDUFF08zlpIOcS32sq4f8znI1ILYDVDIENFpvZbssHp5cpJfCUP2wj1T0wOv7Rm0UxJGYP5FZTTydYJwx_p-C-1NPvcIhcs-oCDSDFg/s320/P1000131.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.localharvest.org/heirloom-black-turtle-bean-seed-C6667">Black Turtle Bean,</a> an heirloom bush bean, drying<br />
in semi shade</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkLq5FUyCwxKpH0vhCCNMmafONEg7ip6ABTZvo_VBI5OFWH2rsoKQsxVkc93rNK3cf7L_GDS-Bt1ykpZumVxN6ttx9wLx53MPy0y7ysrDGfiTVc88obP6OTYTAnsNJhueFtMZtSCAKfyD/s1600/DSC00025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkLq5FUyCwxKpH0vhCCNMmafONEg7ip6ABTZvo_VBI5OFWH2rsoKQsxVkc93rNK3cf7L_GDS-Bt1ykpZumVxN6ttx9wLx53MPy0y7ysrDGfiTVc88obP6OTYTAnsNJhueFtMZtSCAKfyD/s320/DSC00025.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You too, can grow your own garlic, it's so easy, <a href="http://tingplayingwithfood.blogspot.com/2008/12/fresh-garlic-soup.html">here's how.</a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jp0L5ttYNyH_4KC02TLS9vpCkrlHGuK2WB9u8XIia9WqAblcLF_2wyGhyixNVDIfQI33wL08Xnh44JskR6YJUv2qTJZouA3E_bXjiz9wUcTWMAo-urnOTt-UPugndvngondMjuIGACe8/s1600/DSC00168.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jp0L5ttYNyH_4KC02TLS9vpCkrlHGuK2WB9u8XIia9WqAblcLF_2wyGhyixNVDIfQI33wL08Xnh44JskR6YJUv2qTJZouA3E_bXjiz9wUcTWMAo-urnOTt-UPugndvngondMjuIGACe8/s320/DSC00168.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Datura or Angels Trumpet is a hardy perennial,<br />
and self sows wildly in my garden.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm3UpwekO0r0dyFm3uhHrrkKMBRfRdT3V9_aHD81on4sxfxX4Be4TjOg9BAsvpzZ56L_LWCZ7sx7JNHQxrckfd1GfNs5gnXyep4AadOeBCokDzcawzXycDYK4w2pQz2h2__83PuvA-FYq/s1600/DSC00345.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm3UpwekO0r0dyFm3uhHrrkKMBRfRdT3V9_aHD81on4sxfxX4Be4TjOg9BAsvpzZ56L_LWCZ7sx7JNHQxrckfd1GfNs5gnXyep4AadOeBCokDzcawzXycDYK4w2pQz2h2__83PuvA-FYq/s320/DSC00345.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lao eggplant is small, only 1" to 2" in diameter. <br />
Mild in flavor, good in soups and stews.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC2jvhkjca6k3uzejfq8EVr_Zk5aLLiYa_JPheOeRGdvws3kHF7ABSVqBWxNECS-TGM6eb80rdtkPx45J9cicaU38yxYXH7H7G_5rGTS4RzDiPdyekSUJnj2GajvWoR9w1sTUbCOVU-8R/s1600/P1000213.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC2jvhkjca6k3uzejfq8EVr_Zk5aLLiYa_JPheOeRGdvws3kHF7ABSVqBWxNECS-TGM6eb80rdtkPx45J9cicaU38yxYXH7H7G_5rGTS4RzDiPdyekSUJnj2GajvWoR9w1sTUbCOVU-8R/s320/P1000213.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Blush eggplant is best grilled, thin skinned with not <br />
a taste of bitterness, it's our summer staple.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPuMA0olgFbCfXIUi4WPPuf71aYypsc6CvgSin1Ev3_IlPK5_tF3RAHVTD5bxUMTExIVRUZRgtow_2NYsPg7o7I92VZB6vLDLjNKD1L_kdP366mZxd9eiCQtSM1lX8gKIgK9WnFcLkvV9/s1600/P1000228.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPuMA0olgFbCfXIUi4WPPuf71aYypsc6CvgSin1Ev3_IlPK5_tF3RAHVTD5bxUMTExIVRUZRgtow_2NYsPg7o7I92VZB6vLDLjNKD1L_kdP366mZxd9eiCQtSM1lX8gKIgK9WnFcLkvV9/s320/P1000228.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.johnnyseeds.com/p-6299-hot-paper-lantern.aspx">Paper Lantern peppers</a> are super hot, not for the faint of heart.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFJVAzOYIfhp56dfCTTpVzjr06o7NbzDj230CYovfFEPTIlrZkUWJIJmZ-bzqj3WS18iJaM04c9XL5xTPJXgUSnh3Ha5rLCR4jhCLHjAyVRlKvusTHR6IE6QJPB6ww6gMRuY8yzxIyD2E/s1600/P1000208.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFJVAzOYIfhp56dfCTTpVzjr06o7NbzDj230CYovfFEPTIlrZkUWJIJmZ-bzqj3WS18iJaM04c9XL5xTPJXgUSnh3Ha5rLCR4jhCLHjAyVRlKvusTHR6IE6QJPB6ww6gMRuY8yzxIyD2E/s320/P1000208.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The squash patch is looking a bit tired but these Delicatas <br />
are perfect and ready to be picked for winter storage. </td><td class="tr-caption" style="text-align: center;"><br />
<div style="text-align: left;"></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FGUjj2BTd3GDd57E7JSjDb5iI8Zj8AhNky6N_S26wwhlrOKzDNhozV4RdjPs3p9aGB8jMHQCj_IBmnyGPwemO24HzmRWJHFF-BLzi8XRTQwVquUKWQFUG1gT7rKZIGi3YOGUPAy-UJ9y/s1600/P1000210.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FGUjj2BTd3GDd57E7JSjDb5iI8Zj8AhNky6N_S26wwhlrOKzDNhozV4RdjPs3p9aGB8jMHQCj_IBmnyGPwemO24HzmRWJHFF-BLzi8XRTQwVquUKWQFUG1gT7rKZIGi3YOGUPAy-UJ9y/s320/P1000210.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> last of the season</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbn-2cCetmElNgM26RhuWORsPDx_ky5wiSMo4UJu628_sQ-D_mQ9MXdU0AkpI5Vag5Dk892taOMMGriYYQwqQfWAhFdVjEmhItLjfGD05at2sAJ7B2rdEydiAwNDX5lvMm4igLnn-PEcN/s1600/P1000205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbn-2cCetmElNgM26RhuWORsPDx_ky5wiSMo4UJu628_sQ-D_mQ9MXdU0AkpI5Vag5Dk892taOMMGriYYQwqQfWAhFdVjEmhItLjfGD05at2sAJ7B2rdEydiAwNDX5lvMm4igLnn-PEcN/s320/P1000205.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creating a bit of Provence in our backyard, we planted<br />
the first batch of lavender. Eighty plants in three rows.<br />
They're looking quite promising!</td></tr>
</tbody></table><br />
<br />
<u><b>Previous garden posts you might like:</b></u><br />
<a href="http://tingplayingwithfood.blogspot.com/2009/06/around-garden.html">Around the Garden</a><br />
<a href="http://tingplayingwithfood.blogspot.com/2009/04/whats-growing-in-garden.html">What's Growing in the Garden: 4/28/2009</a><br />
<a href="http://tingplayingwithfood.blogspot.com/2009/03/whats-growing-in-garden.html">What's Growing in the Garden: 3/30/2009</a><br />
<a href="http://tingplayingwithfood.blogspot.com/2008/12/fresh-garlic-soup.html">Fresh Garlic Soup</a><br />
<a href="http://tingplayingwithfood.blogspot.com/2008/09/my-garden-in-september.html">My Garden in September</a>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2tag:blogger.com,1999:blog-3812900794153081278.post-34340025248348556112011-09-21T06:39:00.000-04:002011-09-21T06:39:12.080-04:00Just PeachyPuffy clouds, bright blue sky and crisp, clean air means fall is approaching our corner of southwestern New Hampshire. This is the time of year when the gatherer in me takes over and I can't stop! I'm in my squirrel mode picking, gathering, foraging, freezing, drying, canning, fermenting, cooking and eating. Phew, it's no wonder I fall asleep with the sun.<br />
<br />
It's been a banner year for peaches at <a href="https://www.facebook.com/alysonsorchard">Alyson's Orchard</a>, and a few weeks ago I came home with half a bushel of "seconds".<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbRkKPic-AYAMHfpHrynHIm4bYMKLRqFCLWJxHBPM2Nn7j5CalRldHM3VtKX2UTy6M5l2HGk9exXvh8uc_AG8fNvmd4-noXi2N12UsBeu4uQ_fz0LY-1ixKpq59pOA7GgIFGVkfnWuLJl/s1600/DSC02045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbRkKPic-AYAMHfpHrynHIm4bYMKLRqFCLWJxHBPM2Nn7j5CalRldHM3VtKX2UTy6M5l2HGk9exXvh8uc_AG8fNvmd4-noXi2N12UsBeu4uQ_fz0LY-1ixKpq59pOA7GgIFGVkfnWuLJl/s320/DSC02045.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Who can resist these tree ripened beauties?</i><br />
<a name='more'></a></td></tr>
</tbody></table>Calling these peaches "seconds" is misleading. I really couldn't see anything wrong with them other than they were perfectly ripe and had to be eaten or put up right away. That's how it is with fresh fruit, use them or lose them. Since losing them was not an option, we ate the very ripe ones first, out of hand. They were sweet, juicy and elbow dripping good. When we had our fill, I started cooking with them. I separated them into what had to be dealt with right away and what would keep for two or three more days.<br />
<br />
First to be made every year is Peach Mango Topping. The recipe is from the Food Network, and I follow it exactly, making multiple batches of just the topping which I freeze. This is a cheesecake recipe but I don't make the cheesecake, just the topping. The cheesecake part comes later in winter when life slows to a halt.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi73tSHsy_03vZYVDjhaBnTR0YhhiRRjwgu8KJCGgrf2LBmrbC_IaNlkVOeYr08BkYH1EV202YZnxd05pf1UEZPorOGZSrozapv0THLWor3P8ilG67FuziXXeNSqxxeZ8pUdiBlPBOrenW/s320/DSC02275.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Peach Mango Topping</i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: small;">Peach Mango Topping</span></b><i><span style="font-size: x-small;"><span style="font-weight: normal;"><br />
courtesy of the <a href="http://www.foodnetwork.com/recipes/all-american-festivals/peaches-n-cream-cheesecake-cupcakes-recipe/index.html">Food Network</a></span></span></i></div><h3 style="font-weight: normal;"><span style="font-size: small;">2 cups peeled, chopped fresh ripe peaches</span><br />
<span style="font-size: small;">1/2 cup mango juice<br />
1/3 cup sugar<br />
2 1/2 tablespoons cornstarch</span><br />
</h3><h2></h2><div class="instruction">Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Let cool, use or freeze.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We like it on waffles, pancake, ice cream, yogurt, pies and, of course, cheesecake. It's even great all by itself right out of the jar. I freeze it in one quart jars and when its cold and gray in the middle of January, it is sunshine in a jar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Next I peel, slice and freeze. With peaches this ripe there's no need to blanch before peeling. The skin pulls right off. I freeze them in freezer bags, 4 cups per bag with a squeeze of lemon and a tablespoon of sugar. This is just the right amount for pie or crisp.<br />
<br />
On the day that the peaches would not last a minute longer and I could not peel and slice one more, I turned to the liquor cabinet. I wrote about making fruit brandy <a href="http://tingplayingwithfood.blogspot.com/2009/09/save-fruits-of-summer.html">here</a> and still believe that this is the fastest way. In this case of too many ripe peaches, I quartered the peaches and put them in jars, skin, seed and all, then added vodka to cover. When I ran out of vodka, I turned to white rum, thinking what the heck, and I made one small pint of brandy. This time I didn't add any sugar. I find that, because fruits vary so much in sugar content, I prefer to add sugar to taste after decanting, in about three months. Sometimes no sugar is needed. Slightly sweet and fruity is how I like it. Lots of boozy, peachy drink this winter.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHc1zLZZCJ-5eC2lFDDQLVsO_ghxva6dkV7wWUd50qWA7DWuD7TTGhp2NkhiFM3xIpGaBtJKLqgDcgmF5ZnIoZMJ2m8ciCVbogKTbNUZi7ctUvleLRloEOsxULE9TRXPjEwvKKKDY8kF6p/s1600/P1000105.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHc1zLZZCJ-5eC2lFDDQLVsO_ghxva6dkV7wWUd50qWA7DWuD7TTGhp2NkhiFM3xIpGaBtJKLqgDcgmF5ZnIoZMJ2m8ciCVbogKTbNUZi7ctUvleLRloEOsxULE9TRXPjEwvKKKDY8kF6p/s320/P1000105.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Peaches in freezer bags ready for the freezer and in jars steeped in alcohol </i></td></tr>
</tbody></table>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com0tag:blogger.com,1999:blog-3812900794153081278.post-33258205956873535592011-04-04T08:48:00.001-04:002011-04-04T08:52:48.971-04:00Lao Food: Padek<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltKHaQtvkhpAVVOOImH3mq38Nf0vOjoaT7-F9i7mp6JpCRYIj4GpPckH0xO0cBRbeq7EoZVRJKK0k9ReKwOpyrK4Kw1rJwCOeSqttgmnGzFSyRjLhGoHlveI8tgjmmiIxw4StQAtoC0Gb/s1600/DSC00731.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3e7HG5KzYEXaiRMFgraB9xbCdtKw1VGtQMkzGUDX5yP9HkMDhdU4l1sTMjni1iZS1Bo-80r5vims1ydbLx1eB0Ni2Zq3CzmIppvdVrepyiWCckGLt9GpelUCMPuM6eR1BLS-Ca2x2BQl/s1600/DSC00726.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5586906622343714386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3e7HG5KzYEXaiRMFgraB9xbCdtKw1VGtQMkzGUDX5yP9HkMDhdU4l1sTMjni1iZS1Bo-80r5vims1ydbLx1eB0Ni2Zq3CzmIppvdVrepyiWCckGLt9GpelUCMPuM6eR1BLS-Ca2x2BQl/s320/DSC00726.jpg" style="float: left; height: 300px; margin: 0pt 10px 10px 0pt; width: 400px;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Padek ready for fermentation</i></td></tr>
</tbody></table>Padek is a very strong, pungent fermented fish sauce unique to Laos and parts of Thailand. It is indispensable in Lao cooking. My mother says you cannot make good Lao food without good padek and that the best padek is one you make yourself. For years I've rejected the notion that I had to make my own padek and stubbornly forged ahead with my own version of Lao food, full of short cuts using store bought padek and other sauces. Alas, my cooking is never as good as hers. My mother lives and makes padek in the south of France and when I go for a visit, I find myself looking forward to her Lao cooking as much as French wine and cheese.<br />
<a name='more'></a><br />
<br />
My visit this year found my mother more frail as she approaches her ninth decade, but she continues to sing the praises of vintage padek and how easy it is to make. My niece, Dou, and I decided that we should humor our aging matriarch and yes, we told her, we will make padek.<br />
<br />
Had I known how easy it would be, I would've done it years ago. Here is how to make authentic padek Lao.<br />
<br />
4 lbs of fish, any fish that's inexpensive and available<br />
1 lb of coarse sea salt, I used kosher salt<br />
2 cups bran, preferably rice bran but any will do, I used wheat bran<br />
<br />
The cheapest fish I could find was frozen <a href="http://fishcooking.about.com/od/meetyourfish/p/smelt.htm">smelt</a> at $1.99 a pound. I had never eaten or cooked with smelt before. They looked like bait to me, which they are for bigger fish. The ones I found were sold whole, ungutted, with head and tail still attached, about 3 to 4 inches long.<br />
<br />
I got my mother on the phone and asked her how to proceed. She said she wasn't familiar with smelt either but that it sounded like it would work, and besides, small fish are preferable for making padek anyway. I asked her, "Do I gut them?" "What a silly question," she said. "Fry up a couple, taste them and decide if they need it." <br />
<div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucX4hWZDQmvBWqAgsQC-Di_v3L9mZwPFjEGOTGR_zlwfeU8PZiiKBfEl0bhU3IRBYRq8TMIVG-JRPzhOhRJc9d7nrsskEu4uCZ2bOWjKJQF62-2v6f6TEvkrRjELMT4KMoKq3t7Utdhj5/s320/DSC00932.jpg" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pan fried smelt</i></td></tr>
</tbody></table></div>So I pan fried a few of them, with a light coating of flour, salt and pepper. Wow, so good! Crunchy, buttery and delicate, similar to pan fried trout. I did some research and a whole new world of small, inexpensive fish opened up to me...herring, sardines, mackerel etc. Apparently these are all tasty delicacies that are, best of all, often under fished! No environmental conscience to appease here.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3e7HG5KzYEXaiRMFgraB9xbCdtKw1VGtQMkzGUDX5yP9HkMDhdU4l1sTMjni1iZS1Bo-80r5vims1ydbLx1eB0Ni2Zq3CzmIppvdVrepyiWCckGLt9GpelUCMPuM6eR1BLS-Ca2x2BQl/s1600/DSC00726.jpg"></a><br />
I decided not to gut them, but cut them in half, leaving the heads and tails on. I tossed them with the salt and bran, kneading and squeezing until they were well blended and the fish pieces firmed up. I put everything in a 2-gallon jar, topped it with two layers of plastic wrap, weighed it down with some well washed rocks and screwed the cover on.<br />
<br />
It will sit in a cool dark corner for a year. The longer the better my mom says, who has barrels of different vintages from one to five years old.<br />
<br />
When it's ready, it will smell strong and pungent but not fishy. The miracle happens when the right amount is used as an ingredient. The strong aroma dissipates leaving a sublime and subtle flavor that suggests the fifth taste, <a href="http://today.msnbc.msn.com/id/22575932/ns/today-food/">umami</a>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuH_u5peziI5KSsluldepB0TNs6m_QDOZKq9K7k9lSjAMSWkDzWOoaL6euwrPUgX2U_lGdews4fTU4YskRdp6M_6GI4WL09y1_TSzmRPs5Nyawm2b01n3dduMfIl_EKQVnVu1ilQj-qvu/s1600/2+padeks.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuH_u5peziI5KSsluldepB0TNs6m_QDOZKq9K7k9lSjAMSWkDzWOoaL6euwrPUgX2U_lGdews4fTU4YskRdp6M_6GI4WL09y1_TSzmRPs5Nyawm2b01n3dduMfIl_EKQVnVu1ilQj-qvu/s320/2+padeks.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i> Freshly made padek After one month </i></td></tr>
</tbody></table><div style="text-align: left;"><br />
</div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com13tag:blogger.com,1999:blog-3812900794153081278.post-56814647677070987372010-04-11T18:00:00.004-04:002011-09-14T15:54:07.124-04:00Sticky Rice with Mango<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACTJDVjhvH6yqM1rO27_JaPJ-wB-Vm90UAo98Oxvc67gnAxLY4gyeQHMf9jRTgca2UT44FBdk2izH1qTyEL-lCdJZ5hXDdPLlKHqjholmbAqQY794XT7U4-g1RLM_KRYbc4ZyVIghDM89/s1600/DSC08882.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457734772439275010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACTJDVjhvH6yqM1rO27_JaPJ-wB-Vm90UAo98Oxvc67gnAxLY4gyeQHMf9jRTgca2UT44FBdk2izH1qTyEL-lCdJZ5hXDdPLlKHqjholmbAqQY794XT7U4-g1RLM_KRYbc4ZyVIghDM89/s400/DSC08882.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Last weekend, at an Asian market, I came across these perfectly ripened "champagne" mangoes, and their fragrance brought back memories of mango picking after a monsoon rain.<br />
<a name='more'></a><br />
<br />
Down the street from my grandmother's house in <a href="http://tingplayingwithfood.blogspot.com/2008/09/in-early-1960s-streets-of-vientiane.html">Vientiane</a>, next to what used to be the French library on Setthathirath Road, was a tall mango tree, with fruit much too high for us to pick standing on the ground. During monsoon season, the heat would be unbearable. But then the sky would darken, the wind would pick up and the rain would begin. The first big, fat drops brought relief from the heat. But then it would just pour. The village children waited, knowing the rain would become a steady drizzle that could last for days. When it did, we all ran to the mango tree where the ground was covered with mangoes brought down by the strong wind and rain. We gathered whole ones in the folds of our T-shirts for later, but the bruised and split fruits, the ones that were the ripest and the sweetest, we ate right there, sucking on the seeds and spitting out the skin, the juice running down our elbows.<br />
<br />
Today the mangoes are bigger but not as sweet or juicy. Perhaps memory is sweeter than reality, but the fragrance of a ripe mango always puts me back underneath that mango tree.<br />
<br />
I bought the mangoes from the Asian market and made Sticky Rice with Mango. It is my favorite "anytime" snack but often I'll serve it as dessert to my dinner guests. It's always a hit.<br />
<br />
<span style="font-weight: bold;">Sticky Rice with Mango</span><br />
2 cups freshly <a href="http://tingplayingwithfood.blogspot.com/2010/03/lao-food-sticky-rice.html">cooked sticky rice</a><br />
15 oz <a href="http://astore.amazon.com/playwithfooda-20/detail/B0002YB404">coconut milk</a><br />
1 TBS sugar<br />
1 tsp salt<br />
3-4 ripe mangoes<br />
<br />
Pour coconut milk in a small sauce pan and reduce by 1/2, add sugar and salt. Give it a taste, it should be slightly sweet with a hint of saltiness. Remove from heat, add about 2 cups cooked rice and let it soak in all the coconut mixture, about 30 minutes. Serve warm or at room temperature topped with peeled and sliced mangoes. Serves four.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5jOvFcJqQ6E53ixCFwSX8jB7eqM130EZ1NmTTzY-BO1T_JJkEUgigFg8-uatEkBrAzMalGQlmCd3D26fDKa72hjMRlWHGEd7wHilHvXZsQQq3UOLDDFJmE0abh5gZ8zCjpfnlZ015mgx/s1600/DSC08898.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457734957259987794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5jOvFcJqQ6E53ixCFwSX8jB7eqM130EZ1NmTTzY-BO1T_JJkEUgigFg8-uatEkBrAzMalGQlmCd3D26fDKa72hjMRlWHGEd7wHilHvXZsQQq3UOLDDFJmE0abh5gZ8zCjpfnlZ015mgx/s400/DSC08898.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Sticky Rice with Mango</span><br />
<br />
</div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com0tag:blogger.com,1999:blog-3812900794153081278.post-17503988759053559162010-03-14T07:30:00.011-04:002011-09-21T07:50:35.398-04:00Maple Sesame NoodlesMarch is maple time in New England. The rolling hills are still covered in snow but the sun is strong and languishing sugar houses are coming alive with the first sap run. The drip, drip, dripping noise in my pails means spring has sprung.<br />
<br />
Since I've been <a href="http://tingplayingwithfood.blogspot.com/2009/03/how-to-make-maple-syrup.html">tapping and boiling my own sap</a>, there has been no shortage of syrup in my kitchen. In fact, now that the new vintage is flowing, I'm constantly looking for new ways to use the maple syrup, especially last year's supply.<br />
<br />
I use maple syrup in everything that calls for sugar or honey. <br />
<a name='more'></a> We love blueberry maple syrup, made with homegrown blueberries and syrup heated together until blueberries are almost bursting. It is great on top of ice cream, pancakes and <a href="http://tingplayingwithfood.blogspot.com/2009/03/snow-day-sourdough-waffles.html">waffles</a>. Plain yogurt topped with maple syrup is my guilt free dessert and, when no one is looking, half an avocado filled with maple syrup is pure bliss.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMJOL0z1LT0V7nEvREVUPlIG2PXEPjJ4DELReb7ibbwl9W8u35PlAFxYe6_NOigEcL2d1T8fuA5migkEjQZ3BouA64AK1v1GZ2WEkIluhFp4OX8juJVTwwIRunG_pn-Gd-wogJCmTXisF/s1600-h/DSC08697.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448525483961646722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMJOL0z1LT0V7nEvREVUPlIG2PXEPjJ4DELReb7ibbwl9W8u35PlAFxYe6_NOigEcL2d1T8fuA5migkEjQZ3BouA64AK1v1GZ2WEkIluhFp4OX8juJVTwwIRunG_pn-Gd-wogJCmTXisF/s400/DSC08697.jpg" style="cursor: pointer; display: block; height: 278px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>But the biggest difference the maple syrup makes is in my sesame noodle recipe. We're addicted to it and it always sells out at the market. I'm convinced the secret is my homemade maple syrup. Here's the recipe for you to try and judge for yourself. With a food processor, this is a breeze to whip up and the sauce will keep a day or two in the fridge. Enjoy!<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEjeJdew2VqN6TfDOds0SOjCuzG3Xl22_IJCaJ48o-fU7KAIHYtzcdtaurEP5pvSjux_xfAfVDawztB9BTXahG9gKV55JfTG_OvVCBJ_-vwyjVBnicX026GHzMwKDVjRu1bDigdvRUozL/s1600-h/Sesame+noodles-Amys.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448525371649774562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEjeJdew2VqN6TfDOds0SOjCuzG3Xl22_IJCaJ48o-fU7KAIHYtzcdtaurEP5pvSjux_xfAfVDawztB9BTXahG9gKV55JfTG_OvVCBJ_-vwyjVBnicX026GHzMwKDVjRu1bDigdvRUozL/s400/Sesame+noodles-Amys.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">Maple Sesame Noodles</span> - <span style="font-size: 100%;"><span style="font-style: italic;">Photo by <a href="http://whereareamyandiannow.blogspot.com/">Amy</a></span></span></div><div style="text-align: left;"><span style="font-weight: bold;">For the sauce:</span><br />
1/2 cup vegetable oil<br />
1/2 cup<a href="http://astore.amazon.com/playwithfooda-20/detail/B000K9PNP8"> tahini</a> (sesame paste)<br />
1/2 cup peanut butter<br />
1/2 cup soy sauce<br />
1/4 cup Shao Xing wine (Chinese cooking wine or substitute cooking sherry)<br />
1/4 cup rice vinegar<br />
1/4 cup pure maple syrup<br />
1/4 cup fresh ginger, peeled and chopped<br />
1 garlic clove, chopped<br />
1 tablespoon <a href="http://astore.amazon.com/playwithfooda-20/detail/B0000CNU12">hot sesame oil</a><br />
Tabasco and/or cayenne pepper to taste<br />
<br />
1 pound thin linguine<br />
2 red bell peppers, julienned<br />
1/4 cup cilantro, chopped<br />
4 scallions, sliced</div><br />
Put all sauce ingredients in a blender or food processor, fitted with a steel blade, and puree until smooth. <br />
<div class="instructions">Cook the linguine in a large pot of salted water until al dente. Drain the pasta, place it in a large bowl, and while still warm, toss with the sauce. Add the red bell peppers, cilantro and scallions; toss well. Serve warm or at room temperature. Makes 8 servings.</div><div class="instructions"><br />
</div><div class="instructions">This post was entered into the "Grow Your Own" roundup, created by <a href="http://www.andreasrecipes.com/gyo">Andrea's Recipes</a> and hosted this month by <a href="http://chezannies.blogspot.com/">House of Annie</a>.</div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com4tag:blogger.com,1999:blog-3812900794153081278.post-10474951740628511682010-03-04T07:35:00.004-05:002011-09-23T08:27:40.574-04:00Lao Food: Sticky RiceMy mother and I only get to spend about ten days together each year. She lives in France and we try to make each visit count. My goal each time is to come away with a part of her that I can cherish and hang on to. We often talk about my grandmother, who used to grow herbs and vegetables along the banks of the Mekong river in Laos, where the receding flood waters leave the soil rich and fertile. Mom also reminds me of Lao customs, like you mustn't sit higher than the oldest person in the room. Mostly, though, we talk about knitting and cooking. My mother knits and crochets beautifully, without using patterns, and tries to convince me that I, too, can knit without a pattern. I'm not convinced.<br />
<a name='more'></a><br />
<br />
My last visit was a couple of weeks ago. Mom thinks I can't cook, certainly not Lao food, so this time, we worked on my Lao cooking skills. This post, then, begins my journey into the cooking of traditional Lao food, with guidance from the great matriarch.<br />
<br />
The foundation of a Lao meal is <a href="http://astore.amazon.com/playwithfooda-20/detail/B000F2VESU">sticky rice</a>, or perhaps more proper, glutinous rice. This is a long grain rice different from Jasmine, sushi or basmati rice. The rice is first soaked and then steamed. When cooked, it sticks together in one big mass and is eaten with your hands. A small ball of rice is made with your fingers and then dipped into spicy <span style="font-style: italic;">chiew. </span>The rice absorbs the<span style="font-style: italic;"> chiew like </span>a sponge. <span style="font-style: italic;">Chiew</span> is always present at my mother's table and is made mostly of roasted chilies, shallots and garlic. I'll have more to follow on dishes that go with sticky rice but first here's how to make the rice. To begin, you'll need a <a href="http://astore.amazon.com/playwithfooda-20/detail/B00019MRRE">rice steamer and basket</a> to cook the rice. You'll also need a covered <a href="http://astore.amazon.com/playwithfooda-20/detail/B000F411P4">rice basket</a> to store and serve the cooked rice. These are all available online or at an Asian grocery.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC43QQZH-4ETKtswbDuYboOsqO1bMoMI-rOFXNpef1o1UQSJMd-LPbA7a6yNYrlHXi5zqv6eIAsYlSygind6FmCLF05WYcliRQUvi-4qtAQ4_Wy5X0oIY8hbzooSFZ5iu61BUdsCo0zJKJ/s1600-h/DSC03297.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444411668097858018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC43QQZH-4ETKtswbDuYboOsqO1bMoMI-rOFXNpef1o1UQSJMd-LPbA7a6yNYrlHXi5zqv6eIAsYlSygind6FmCLF05WYcliRQUvi-4qtAQ4_Wy5X0oIY8hbzooSFZ5iu61BUdsCo0zJKJ/s400/DSC03297.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>Rice steamer and basket<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwXIcPubC4YtGgSkQGXg5smHFxO_JmkbIFQsUHfbtPeTg1KZj4okeOG2QTgyJp0RbeXdK22TbYwLpSeu-do1x_MpZ5tuPmfhxA02GG2p3m9ZtO0QweFgNZ1b1r9U0XtbOT7NMwcNF5DMs/s1600-h/DSC08683.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444461581645097474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwXIcPubC4YtGgSkQGXg5smHFxO_JmkbIFQsUHfbtPeTg1KZj4okeOG2QTgyJp0RbeXdK22TbYwLpSeu-do1x_MpZ5tuPmfhxA02GG2p3m9ZtO0QweFgNZ1b1r9U0XtbOT7NMwcNF5DMs/s400/DSC08683.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Serving rice baskets<br />
<br />
</div>In a regular mixing bowl, cover two cups of rice with 2 to 3 inches of water and soak for 6 to 24 hours. I usually do this in the morning for the evening meal, or overnight for lunch.<br />
<br />
Drain the rice and place in the steamer basket. Set the basket over several inches of boiling water in a large pot, making sure the bottom of the steamer basket does not touch the water below. Cover the basket with whatever regular pot lid fits. After steaming for 20 minutes, flip the rice over so what was on top is now on the bottom. To do this like my Mom does, hold the top of the steamer basket in both hands and take it away from the boiling pot of water. Then, an up-and-down jerking motion can lift and flip the rice. It takes a little practice, and it may take several tries before you get it. (Or you can use a big wooden spoon.) When the rice is flipped over, steam, uncovered, for another 5 minutes. Turn the cooked rice out onto a tray and with a long-handled wooden spoon flatten it out and turn it over on itself. This helps get rid of any clumps and lets off steam so the rice doesn't get soggy.<br />
<br />
Place the hot rice in a covered rice basket and keep warm under a thick blanket. Serve warm or at room temperature, directly from the basket. Spoons or other utensils are never used to serve the rice. People help themselves, using their fingers. Keep the rice basket covered when not in use or the rice will dry out if it is exposed to the air for long.<br />
<br />
Two cups of uncooked rice will yield 4 servings.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPKumnY19fX0fzV8CLSl2PwVZMC5qBGGMySzhNs1nkwkbJBKr7V_Twshj9vVJteteKYgvV7-aadBXuq5-ZDM-gAUxFqUaB8y8nYl7eE0s3cKSEB4kbyXxd4pmHdlKzA4_ZuBuKlnjIVvi/s1600-h/DSC08403.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444411846765119842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPKumnY19fX0fzV8CLSl2PwVZMC5qBGGMySzhNs1nkwkbJBKr7V_Twshj9vVJteteKYgvV7-aadBXuq5-ZDM-gAUxFqUaB8y8nYl7eE0s3cKSEB4kbyXxd4pmHdlKzA4_ZuBuKlnjIVvi/s400/DSC08403.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Freshly cooked sticky rice<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigw6B_fG-5cB4pDtX5AWUtjRo7GTd8mIxNjazydGDb3qnDNYXtpjOaTKI7ESx0brMAJBMrjafgc8mBCUrmKtvjIthByXxBBU7agK8b9bLPqdBCEarlWOb3YW71EDZatNXHO3tuKqjIHbHH/s1600-h/DSC08588.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444419025223308914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigw6B_fG-5cB4pDtX5AWUtjRo7GTd8mIxNjazydGDb3qnDNYXtpjOaTKI7ESx0brMAJBMrjafgc8mBCUrmKtvjIthByXxBBU7agK8b9bLPqdBCEarlWOb3YW71EDZatNXHO3tuKqjIHbHH/s400/DSC08588.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="text-align: center;">Eat with your fingers<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRG4GpnUlanIeP3_DieQDUAdHbkAA93QJ2aCddhZtqRkN_MbPh7TxRKI6KXJAN5Ql30hgxnPONA9z3LdyHnPV9pnCyuAs2V96l4teTwUFGzExmK8nDHhLPyrNF9LomeUa2mdv_jo7FJZC/s1600-h/DSC08642.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444419462135272178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRG4GpnUlanIeP3_DieQDUAdHbkAA93QJ2aCddhZtqRkN_MbPh7TxRKI6KXJAN5Ql30hgxnPONA9z3LdyHnPV9pnCyuAs2V96l4teTwUFGzExmK8nDHhLPyrNF9LomeUa2mdv_jo7FJZC/s400/DSC08642.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>At the kids' table, they're having sticky rice and omelet dipped in <a href="http://astore.amazon.com/playwithfooda-20/detail/B0000GHEGC">Maggi sauce</a>.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4ADuhBr5wyIkYYSt0JnPpCFlkveL-8KnWNigTmtEgj0J8-kQkBdvfBVZo8oTF4eWE76ZNoCGQ81OFszxr-__3eRv34sJmWU0ik4jGPGwTUX6rzkgWxoAcUrMH4lYsKXh_-rF4R6Y6V8Q/s1600-h/DSC07687.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444419300062768626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4ADuhBr5wyIkYYSt0JnPpCFlkveL-8KnWNigTmtEgj0J8-kQkBdvfBVZo8oTF4eWE76ZNoCGQ81OFszxr-__3eRv34sJmWU0ik4jGPGwTUX6rzkgWxoAcUrMH4lYsKXh_-rF4R6Y6V8Q/s400/DSC07687.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="text-align: center;">Culturally confused, our Lao meal is followed by French cheese.<br />
<br />
<div style="text-align: left;">Links about Laos and Lao food:<br />
<a href="http://laocook.com/about/">http://laocook.com/about/</a><br />
<a href="http://laobumpkin.blogspot.com/">http://laobumpkin.blogspot.com/</a></div></div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=a4464ce2-a140-476f-902e-75178495ac16" style="border: medium none; float: right;" /><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com5tag:blogger.com,1999:blog-3812900794153081278.post-86631837837226673182010-01-29T20:15:00.005-05:002011-09-23T16:04:47.367-04:00Hibernating in the Kitchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciJViccwq6d5ROHRVyXS88KKTDOmzI-sTdLY0XJaDnGlKEGXXhCOHwrHd_z2d5CY6b0KMSVZhxhaBI9BlzLu2-W4RuW2iYfMEzNW7xYfAQOnGYb4uVLZf9jcpq_IjhI67EZWzQYYGgk9J/s1600-h/DSC08529.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432330953165852034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciJViccwq6d5ROHRVyXS88KKTDOmzI-sTdLY0XJaDnGlKEGXXhCOHwrHd_z2d5CY6b0KMSVZhxhaBI9BlzLu2-W4RuW2iYfMEzNW7xYfAQOnGYb4uVLZf9jcpq_IjhI67EZWzQYYGgk9J/s400/DSC08529.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: left;">January is long and cold in New Hampshire. Sunshine is in short supply and I find comfort in the kitchen, digging out my collection of recipes for hibernation. There are the soups, of course, along with <a href="http://tingplayingwithfood.blogspot.com/2009/02/no-knead-sourdough-bread.html">homemade bread</a> and pizza dough. It's also time to get creative with all the food that I've put up from last summer and fall. Here's what's in store:<br />
<br />
</div><div style="text-align: left;">potatoes<br />
Delicata squash<br />
Red Kuri squash<br />
pounds of garlic<br />
<br />
</div>In the freezer...<br />
maple syrup<br />
<div style="text-align: left;">blueberries<br />
raspberries<br />
peaches<br />
kale<br />
Swiss chard<br />
jars of apple sauce<br />
<br />
</div>That's a lot of food for two people. But during the growing season, out in the sunshine, when the picking is good, I can't stop myself. I pick and save everything that comes my way. Oh, I didn't mention the wild mushrooms, did I? Yes, I have them too, dried and frozen maitakes, oysters and chanterelles. All these will surely find their way into my weekly meals that I deliver to the <a href="http://tingplayingwithfood.blogspot.com/2009/12/party-food.html">Walpole Grocery</a>.<br />
<br />
First up is the <a href="http://en.wikipedia.org/wiki/Red_kuri_squash">Red Kuri squash</a>, also called Hokkaido. It is prolific and carefree in the garden, a long keeper that gets better with age, like most women ;-).<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYWhFfzyPnxMmEv288bjzN0chHDrsk_CtGXSKtUMhSt0TY0jH9AZJeN0n19ar9MfDClreoAcT4ArGvXLQ7FSPPRBSc7bxrJu1U4_8T7S5-MinCiOJ8qFHaP2F5ZC3L40l2Hr-5MXtvdJx/s1600-h/red+kuri+by+amy.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432155125707117538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYWhFfzyPnxMmEv288bjzN0chHDrsk_CtGXSKtUMhSt0TY0jH9AZJeN0n19ar9MfDClreoAcT4ArGvXLQ7FSPPRBSc7bxrJu1U4_8T7S5-MinCiOJ8qFHaP2F5ZC3L40l2Hr-5MXtvdJx/s400/red+kuri+by+amy.jpg" style="cursor: pointer; display: block; height: 203px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Red Kuri Squash after harvest last September</span>--<span style="font-size: 85%;">Photo by <a href="http://whereareamyandiannow.blogspot.com/">Amy</a></span><br />
<br />
</div>Last week, I made Thai Curry Squash Soup to drop off at WG. It went over so well, I made it again this week. I start with two large Red Kuri squashes, about 5 lbs each. Don't peel them yet, just cut them in half, scoop out the seeds, sprinkle with olive oil, salt and pepper, then roast them in a 450F oven until they're cooked through, about 30 minutes to an hour. Roasting winter squashes intensifies their sweetness. Even better, the roasting warms the kitchen and I just love the sweet, yummy aroma.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ck1fQSiup7kh1ux5y53o0u4q2D5m8mUiuGbIWeKJvCIJCc3HHsy8jgSAXMhitJgmN3ZCOJ0bIr1fnqWWZ4bY5979RyuCtiI9UNqdf55wDaMIizkhucXlKiZVhq-_HMrXiiZ8QKBA-V7Y/s1600-h/DSC08390.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5431953005768297442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ck1fQSiup7kh1ux5y53o0u4q2D5m8mUiuGbIWeKJvCIJCc3HHsy8jgSAXMhitJgmN3ZCOJ0bIr1fnqWWZ4bY5979RyuCtiI9UNqdf55wDaMIizkhucXlKiZVhq-_HMrXiiZ8QKBA-V7Y/s400/DSC08390.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Fresh from the oven</span><br />
<br />
</div>When cooled, I peel away the skin and puree the flesh in the food processor, thinning with water when necessary. The two 5 lbs squashes I started with yielded about 6 lbs of peeled and cooked squash. A French farmer once compared the taste of the Red Kuri to a chestnut. I think the resemblance stops at the texture, it's mealy and sweet. Mealy may not sound appealing but, trust me, in this case it works. If you're not familiar with this heirloom, give it a try.<br />
<br />
<span style="font-weight: bold;">Thai Curry Squash Soup</span><br />
10 lbs Red Kuri Squash or any kind of winter squash, roasted and pureed (see above)<br />
15-oz can <a href="http://astore.amazon.com/playwithfooda-20/detail/B0002YB404">coconut milk</a><br />
4 cups chicken stock<br />
4 cups water<br />
2 TBS <a href="http://astore.amazon.com/playwithfooda-20/detail/B001TZU2W6">green curry paste</a>, or to taste<br />
1 stalk <a href="http://astore.amazon.com/playwithfooda-20/detail/B000ESWFHE">lemon grass</a>, cut into 3" lengths, crushed<br />
3 <a href="http://en.wikipedia.org/wiki/Kaffir_lime">kaffir lime leaves</a><br />
<a href="http://astore.amazon.com/playwithfooda-20/detail/B001FB6BU6">fish sauce</a> or salt to taste<br />
2 cups fresh Swiss Chard or other greens<br />
<br />
To a 6 qt. soup pot, add coconut milk and curry paste. Simmer a minute or two then add 4 cups of chicken stock. Add the pureed squash, stirring as you do to get out the lumps. Thin soup with additional 4 cups of water or until desired consistency. Add lemon grass and lime leaves. Simmer another 15 to 20 minutes to blend the flavors. Season to taste with fish sauce. Just before I take it to the store I add the Swiss chard for color and texture. Makes 5 quarts.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvlAwV9NU361Lb2z16eGqqaH-9zv7ztlWFMPPiguNKhcY_pApq8e3emBFKg4WJDZ1HbzK8k6mD8QaofWyViAQG3fg3FYhv5sNEn5tKQHHhKf8V3Q49js1Ol1exREeE0Y3rnken_FtRqJ7/s1600-h/DSC08545.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432158768746477906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvlAwV9NU361Lb2z16eGqqaH-9zv7ztlWFMPPiguNKhcY_pApq8e3emBFKg4WJDZ1HbzK8k6mD8QaofWyViAQG3fg3FYhv5sNEn5tKQHHhKf8V3Q49js1Ol1exREeE0Y3rnken_FtRqJ7/s400/DSC08545.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Thai Curry Squash Soup</span><br />
<br />
<div style="text-align: left;">Don't forget to fish out the lemon grass and kaffir lime leaves before serving. Bon Appetit!</div></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com4tag:blogger.com,1999:blog-3812900794153081278.post-27413670533881976602009-12-31T14:30:00.004-05:002011-09-23T16:28:52.266-04:00Party foodOutside the temperature is a frightful 8 degrees F. and I really don't care to know what the wind chill might be. I'm snug in my kitchen cooking party food for the Walpole Grocery, our cute little gourmet market right here in <a href="http://en.wikipedia.org/wiki/Walpole,_New_Hampshire">Walpole, NH</a>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOOR_9pZwOgMapcg_X3NjBkQJLeq6V9Vivalf_IX5V7enO0yfDfkJqx3I3mgcCZYefI2KNKR_tdJJk6cF4zksYLGuB_UDy69sL56YE8li7WTLCxLB-YFwGKL2p8sQT9tJEpDSjP3hS_kd/s1600-h/DSC08371.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421468559751694882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOOR_9pZwOgMapcg_X3NjBkQJLeq6V9Vivalf_IX5V7enO0yfDfkJqx3I3mgcCZYefI2KNKR_tdJJk6cF4zksYLGuB_UDy69sL56YE8li7WTLCxLB-YFwGKL2p8sQT9tJEpDSjP3hS_kd/s400/DSC08371.jpg" style="cursor: pointer; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoZ-LZ_TcH2JwF0oVfTm1AuU3MqdyPj3dqwzUx0w0oFHvIQAI3-Ml4Td6pKz_pi1-AFlHGTOoAq_VfpeNzJt6ZIBkMN-9iy5RKTW3XRxPYcUzWfyJAZ0X5IAEG5iozgErJ_6569n1os8K/s1600-h/DSC08363.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421468132530456930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoZ-LZ_TcH2JwF0oVfTm1AuU3MqdyPj3dqwzUx0w0oFHvIQAI3-Ml4Td6pKz_pi1-AFlHGTOoAq_VfpeNzJt6ZIBkMN-9iy5RKTW3XRxPYcUzWfyJAZ0X5IAEG5iozgErJ_6569n1os8K/s400/DSC08363.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Inside Barbara and Krystyna demand Tingfood<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmumjVwQLb03XX-5EtUifzXZiB3GqgF1A44YOzvpcKMRtru09X2tUMPEt9cQ8f9EOuJ_gHQ2AGQoTJikNGLw2xXAyYqnyhDo7YEUZHsDmMgNws6v1CPzl35KOIP1EZm8UoNsvB_mV78hpO/s1600-h/DSC08369.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421468462044609650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmumjVwQLb03XX-5EtUifzXZiB3GqgF1A44YOzvpcKMRtru09X2tUMPEt9cQ8f9EOuJ_gHQ2AGQoTJikNGLw2xXAyYqnyhDo7YEUZHsDmMgNws6v1CPzl35KOIP1EZm8UoNsvB_mV78hpO/s400/DSC08369.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Susie plates up some <a href="http://tingplayingwithfood.blogspot.com/2008/08/new-beginning.html">spring rolls</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMBEpSOsEraj6xznfksnnsfh5-jmBX_UG3415UBdi3TYmT6Ryg7Ojwge_LRFH1yUHnFovJVvTCdnqPB-oFeJjDbyYCmA4Vy9XDbbE7esRPgcuSOF41-fifZm_tQlfGJeXID3-iDdYX_Jg/s1600-h/DSC08365.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421468263862313426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMBEpSOsEraj6xznfksnnsfh5-jmBX_UG3415UBdi3TYmT6Ryg7Ojwge_LRFH1yUHnFovJVvTCdnqPB-oFeJjDbyYCmA4Vy9XDbbE7esRPgcuSOF41-fifZm_tQlfGJeXID3-iDdYX_Jg/s400/DSC08365.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>John serves up sesame noodles<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheN_yCMGLk-6lqfYh2KCIu7DKi_g3EmtUXShwrqEYEB0Q0GHpAUUo8PKnH88f5EzHA8Z0IYCST9q6ZSab9Yh8VahdUY_FSVgqhoxA2M7X01Z-rIP0udtiUJTIhUdqZZeuifeNop1Wmc_tR/s1600-h/DSC08366.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421468359597808322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheN_yCMGLk-6lqfYh2KCIu7DKi_g3EmtUXShwrqEYEB0Q0GHpAUUo8PKnH88f5EzHA8Z0IYCST9q6ZSab9Yh8VahdUY_FSVgqhoxA2M7X01Z-rIP0udtiUJTIhUdqZZeuifeNop1Wmc_tR/s400/DSC08366.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>Barbara gets her lunch<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiDFBpMOQDvgzGtmNOQ1sNyn5VJp0dEv0x3r6_-pqHRHFY-IPqtWa77UgHXR6jTC_H5xa00L2aaQoZvMuatuROdfZ48ILmnSf6UPKiexppG6zG9eJYCUoVwXEv85ZQ-km7PiF8BTUkL0f/s1600-h/DSC08373.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421468676847024306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiDFBpMOQDvgzGtmNOQ1sNyn5VJp0dEv0x3r6_-pqHRHFY-IPqtWa77UgHXR6jTC_H5xa00L2aaQoZvMuatuROdfZ48ILmnSf6UPKiexppG6zG9eJYCUoVwXEv85ZQ-km7PiF8BTUkL0f/s400/DSC08373.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Sesame noodles and chicken satay<br />
<br />
Happy New Year to all!</div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com3tag:blogger.com,1999:blog-3812900794153081278.post-39852740512647036642009-12-25T07:20:00.002-05:002009-12-25T07:42:49.932-05:00Peace<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVe1JRDfVTr55A8x93eom9Q3FFxH6owXq4SFUjexSpKjJUEW-y6Ep7j3YbHi8IGFQPp1ZSv3U0-L_mp0__XQJNZtBDnGoeQVzBSHfRKQe9Fnxm3OgE9PSVOy4-6GGF6kpB7MVR92sOOUb/s1600-h/DSC08160.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVe1JRDfVTr55A8x93eom9Q3FFxH6owXq4SFUjexSpKjJUEW-y6Ep7j3YbHi8IGFQPp1ZSv3U0-L_mp0__XQJNZtBDnGoeQVzBSHfRKQe9Fnxm3OgE9PSVOy4-6GGF6kpB7MVR92sOOUb/s400/DSC08160.jpg" alt="" id="BLOGGER_PHOTO_ID_5418828066224831298" border="0" /></a></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq-dEN6XZ0AGl7PynGuoJW5bF5nFEWDlKGoxq4RIuHTtepPBp9HEkIzaBTjyf4reBgzxeTzTdH-hDdYc1YyOvPS4yzHnVoC3NESA-GTchd82jW_EExHrZ_xNOyxAWw32foPqeOQ5h-Cg2/s1600-h/DSC08292.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq-dEN6XZ0AGl7PynGuoJW5bF5nFEWDlKGoxq4RIuHTtepPBp9HEkIzaBTjyf4reBgzxeTzTdH-hDdYc1YyOvPS4yzHnVoC3NESA-GTchd82jW_EExHrZ_xNOyxAWw32foPqeOQ5h-Cg2/s400/DSC08292.jpg" alt="" id="BLOGGER_PHOTO_ID_5418828666550804210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9NgtILxUc8vEB7ELZVUT0L406-C90RsOjJpsvYYKkmfD2l5AET0Fn8viEHXtJYIrfkzTFwKPVFrbo2lIGONAIqa4hPQmv_kw8Q4NHwM5ylBiP7gd_OhjAvIFbBNj8zXeDBfB4BJ43B9u/s1600-h/DSC08227.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9NgtILxUc8vEB7ELZVUT0L406-C90RsOjJpsvYYKkmfD2l5AET0Fn8viEHXtJYIrfkzTFwKPVFrbo2lIGONAIqa4hPQmv_kw8Q4NHwM5ylBiP7gd_OhjAvIFbBNj8zXeDBfB4BJ43B9u/s400/DSC08227.jpg" alt="" id="BLOGGER_PHOTO_ID_5418828391448997842" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaVRsGcihKiuquiqlE-geP2s5P9wzdKtg__YONVuguMDqPvoAt4_fgehtryfT8Nn6AZeBKZ282lsKRiMYLX32PgZgE70qODJYBaombHWEtSQzU7-P1zuWPSGYe3K5VdMgYZLdy1U9LmPq/s1600-h/DSC07080.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 371px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaVRsGcihKiuquiqlE-geP2s5P9wzdKtg__YONVuguMDqPvoAt4_fgehtryfT8Nn6AZeBKZ282lsKRiMYLX32PgZgE70qODJYBaombHWEtSQzU7-P1zuWPSGYe3K5VdMgYZLdy1U9LmPq/s400/DSC07080.jpg" alt="" id="BLOGGER_PHOTO_ID_5418827930775235490" border="0" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVVHr8jSLVXESTFgxBg1TnvTlLhQOUBPnza_-1rCmddEB0_4HYUI1BHx4aR1m1ZjQpCt57GxISpYb8NUf3geVAK_mXw4_v_tZ8hVO3OLvX11HHxTvF7r3Dha9nOsrxb8OKoA-LzCdTidH/s1600-h/DSC08193.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVVHr8jSLVXESTFgxBg1TnvTlLhQOUBPnza_-1rCmddEB0_4HYUI1BHx4aR1m1ZjQpCt57GxISpYb8NUf3geVAK_mXw4_v_tZ8hVO3OLvX11HHxTvF7r3Dha9nOsrxb8OKoA-LzCdTidH/s400/DSC08193.jpg" alt="" id="BLOGGER_PHOTO_ID_5418828215082941858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEndvBMOH0-FOX4e7f6x_GLpg96Uheo6fC5hu7xxbiA7mdJdhl9Y1YlLKau0H_N4BBnjscH8NLcXKAmKU3eIQ6IxPPaL7XkkncSSINxOUUV3-uPcriB0CrGMuz3gnZBUA5JPXnOnV8bRa/s1600-h/DSC08285.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 357px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEndvBMOH0-FOX4e7f6x_GLpg96Uheo6fC5hu7xxbiA7mdJdhl9Y1YlLKau0H_N4BBnjscH8NLcXKAmKU3eIQ6IxPPaL7XkkncSSINxOUUV3-uPcriB0CrGMuz3gnZBUA5JPXnOnV8bRa/s400/DSC08285.jpg" alt="" id="BLOGGER_PHOTO_ID_5418828537724095746" border="0" /></a>Happy Holidays!<br /></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com4tag:blogger.com,1999:blog-3812900794153081278.post-29401988003882150362009-11-20T20:50:00.002-05:002011-09-30T11:49:20.853-04:00Garlic Potato SoupFor the last five years, Jennifer has held an <a href="http://reminders2bepresent.blogspot.com/2009/11/tour.html">open studio sale</a> so that she and I and other artists have an outlet for our need to create. This year, we also fed our need for community with a pot luck supper so we could spend more time with friends who live too far away and who we don't see often enough.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb4uFPDMxji5UqMkQSfgcZxAx-n482oLQb1zGtXXiDSAKAa1YJbUsqMIzlEyjO97SYJjVncqWvQ_PTgXVCqwIRSCSrOguYqC7gS332iOn5QjCrPoXP6uBQz3qlLkIEEnpff2E5NM7wUZY/s1600/DSC07999.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5405805846520633122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb4uFPDMxji5UqMkQSfgcZxAx-n482oLQb1zGtXXiDSAKAa1YJbUsqMIzlEyjO97SYJjVncqWvQ_PTgXVCqwIRSCSrOguYqC7gS332iOn5QjCrPoXP6uBQz3qlLkIEEnpff2E5NM7wUZY/s400/DSC07999.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Feeding the community and ...</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV1MzshlTmJ57VbPRWo9cj94mgUc4P1cS7NbcKxwCHa2PYdKpM7fwDtJTu8gNSIgyKakpJT-MlmPZv1az_d9caTe02sE1QHjO2jKBdlzBaAzN0UqJGasEhAfnZ5NCFp8Hs32R-R-gnpYj/s1600/DSC08002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5405805987122255778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV1MzshlTmJ57VbPRWo9cj94mgUc4P1cS7NbcKxwCHa2PYdKpM7fwDtJTu8gNSIgyKakpJT-MlmPZv1az_d9caTe02sE1QHjO2jKBdlzBaAzN0UqJGasEhAfnZ5NCFp8Hs32R-R-gnpYj/s400/DSC08002.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">...the imagination and</span> <span style="text-decoration: underline;"></span><span style="font-family: Arial;"><span style="font-family: "; font-size: 100%;"><a href="http://reminders2bepresent.blogspot.com/2009/11/wow-what-weekend.html">more...</a></span></span><br />
<span style="font-style: italic;"></span></div>To go with the main dishes of turkey and veggie chilis, I made <a href="http://www.culinate.com/user/Ting/cooked/twice-baked_potatoes_with_broccoli"><span style="font-style: italic;">Twice Baked Potatoes with Broccoli and Cheddar Cheese</span></a> from my new favorite food site, <a href="http://www.culinate.com/home">culinate</a>. I used homegrown yukon gold for this do-ahead kind of mashed potatoes and followed the recipe exactly, not easy for me since I always tweak everything. I assembled the dish the night before and carried it south in a cooler. When it was time to eat, 20 minutes in a 350 degree oven was all that was needed. It was convenient, portable and oh so very good topped with turkey chili and a small dollop of sour cream.<br />
<br />
What I really want to share with you, however, is the soup I made with the extra baked potatoes that didn't make it to the pot luck. I rough chopped a half dozen or so of the medium size ones and added them to my <a href="http://tingplayingwithfood.blogspot.com/2008/12/fresh-garlic-soup.html">Fresh Garlic Soup</a>, making it thicker and heartier. Topped with a scattering of sauteed wild mushrooms, this soup feeds your body and your soul.<br />
<div style="font-weight: bold; text-align: center;"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLayikzE_e86deTHW1bdW-fdYhSWLq0kcSv2C-DsEYL4S8CUq4w4qYdmvFqGGdH88vvr-zXNIjUt2b70awr5SF3Tf_3N5Ba7OCIzM-1pE1ja_1W6POwcJTm4b23cgiN09EyftvZ0o2SQ6/s1600/DSC08023.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406229834126161490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLayikzE_e86deTHW1bdW-fdYhSWLq0kcSv2C-DsEYL4S8CUq4w4qYdmvFqGGdH88vvr-zXNIjUt2b70awr5SF3Tf_3N5Ba7OCIzM-1pE1ja_1W6POwcJTm4b23cgiN09EyftvZ0o2SQ6/s400/DSC08023.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: normal;"><span style="font-family: Arial;"><span style="font-family: Arial;"> <span style="font-style: italic;">Garlic </span></span></span></span><span style="font-style: italic; font-weight: normal;"><span style="font-family: Arial;"><span style="font-family: Arial;">Potato </span></span></span><span style="font-weight: normal;"><span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-style: italic;">Soup with mushrooms</span><br />
</span></span></span></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDOT7lq62fSsntxSDCLj5lmXLo9IiLmTRetJp1cfDBd-rOjNZERPhrf8BkNNkw1SaR2qNPwiWlBSUf5rtmpswUtqSHemc0RyI_SI7C6zSnBlIrowgl_0HFpDn6MuoBm18xCS6kb6zsmQ4/s1600/DSC08012.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406191498900838386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDOT7lq62fSsntxSDCLj5lmXLo9IiLmTRetJp1cfDBd-rOjNZERPhrf8BkNNkw1SaR2qNPwiWlBSUf5rtmpswUtqSHemc0RyI_SI7C6zSnBlIrowgl_0HFpDn6MuoBm18xCS6kb6zsmQ4/s400/DSC08012.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic; font-weight: normal;">Homegrown goodness</span></div></div><div style="font-weight: bold; text-align: center;"></div><span style="font-family: Arial;"></span><br />
<div style="text-align: center;"><div style="font-weight: bold; text-align: center;"></div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
<div style="font-weight: bold; text-align: left;"><span style="font-family: Arial;">The recipe:</span></div><span style="font-family: Arial;">4 cups potatoes, cooked and roughly chopped</span><br />
<span style="font-family: Arial;">2 heads of garlic, separated into cloves and peeled</span><br />
<span style="font-family: Arial;">1 large leek, or 1 medium onion, finely chopped</span><br />
<span style="font-family: Arial;">1/4 cup extra virgin olive oil</span><br />
<span style="font-family: Arial;">6 sage leaves</span><br />
<span style="font-family: Arial;">4 cups chicken stock</span><br />
<span style="font-family: Arial;">2+ cups of water</span><br />
<span style="font-family: Arial;">1/2 cup grated Parmesan</span><br />
<span style="font-family: Arial;">Sauteed mushrooms (optional)</span><br />
<span style="font-family: Arial;">salt and pepper</span><br />
<span style="font-family: Arial;"><br />
</span><br />
<span style="font-family: Arial;"><span style="font-family: "; font-size: 100%;">In a soup pot, bring 4 cups of chicken stock to a boil, add all ingredients, simmer gently uncovered, until garlic and potatoes are very soft, about 20 minutes. Remove sage leaves and puree soup in a blender or food processor. Return to pot, stir in Parmesan cheese.</span> For thinner soup add water as needed and adjust seasoning accordingly.<span style="font-family: "; font-size: 100%;"> My husband likes crunchy croutons with his soups, but I think this soup needs nothing more than an arugula salad, fresh picked from the garden, with thin slices of apples, a sprinkling of toasted nuts and your favorite dressing</span>. M<span style="font-family: "; font-size: 100%;">ine is creamy blue cheese.</span></span></div></div><br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=79ac5ef3-b8b3-4270-8087-7f080523c60f" style="border: medium none; float: right;" /><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com0tag:blogger.com,1999:blog-3812900794153081278.post-86512341506027387112009-10-17T14:45:00.007-04:002011-10-21T06:48:27.466-04:00Crispy Kale Snack<div style="text-align: center;"><div style="text-align: left;">Even as I glean every last bit of kale from the garden and crisping them in the oven, Walpole is a colorful blaze, a perfect picture of fall in New England.</div><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkv9VUywSoMDpjgMXtx2ssQZV4P0tKm4xNw9TOfECuU-qohKKJyCZfcUYartH9-tuGFWvFHlSpKAQXjLZmPEYFN_tBWgpXxMUjpPOUWe-n56IwJCn3h8t1O432a7dXZUBn5k8nnt-isV7/s1600-h/View+from+the+vineyard+by+Amy.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392441439291097426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkv9VUywSoMDpjgMXtx2ssQZV4P0tKm4xNw9TOfECuU-qohKKJyCZfcUYartH9-tuGFWvFHlSpKAQXjLZmPEYFN_tBWgpXxMUjpPOUWe-n56IwJCn3h8t1O432a7dXZUBn5k8nnt-isV7/s400/View+from+the+vineyard+by+Amy.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%; font-style: italic;">View from March Hill Road, Walpole, NH. Photo by <a href="http://whereareamyandiannow.blogspot.com/">Amy</a>.<br />
<br />
<br />
</span><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvq0_FVFvIz7ULjcR_gh3WphfvrDjQwtLTM3yRzz9JWfSpcSwYNy3ccZFHiZebz4DjiB3dow-vkcto9_1Hz-QHAfSFoNPil9yFCCRUSBc538jVx4d1DEr54asrbqh7VrNu6nw3kLpyQz_K/s1600-h/DSC03062.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5393566579122397266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvq0_FVFvIz7ULjcR_gh3WphfvrDjQwtLTM3yRzz9JWfSpcSwYNy3ccZFHiZebz4DjiB3dow-vkcto9_1Hz-QHAfSFoNPil9yFCCRUSBc538jVx4d1DEr54asrbqh7VrNu6nw3kLpyQz_K/s400/DSC03062.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%; font-style: italic;"><a href="http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=S10642">Red Russian Kale</a>, the only kind I grow, is delicate and hardy<br />
<br />
</span></div><div style="text-align: left;">Kale and Swiss chard rule the garden at this time of year and as I'm staring down a huge basket of kale, taking up half my kitchen, I get an email from <a href="http://tingplayingwithfood.blogspot.com/2009/06/pucker-up-its-time-to-cook-with-rhubarb.html">Maggie</a> telling me about her new way with kale. The idea is simple, toss fresh kale with olive oil, spread them out in a single layer on a large cookie sheet and roast in 350 degree oven until crispy but still green. Maggie's directions were to<br />
<br />
<span style="font-style: italic;">"toss torn 3-inch size pieces with oil. Bake 350 degrees for about 20 minutes, stirring occasionally until crisp and crunchy.</span>"<br />
<br />
My Red Russian only needed 10 minutes and stirring was not necessary. Remove from the oven and sprinkle with salt, pepper and/or freshly grated Parmesan. Serve immediately, these are so easy to make, fun to eat and criminally addictive.<br />
<br />
</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjwftmgkEC5Lre28zZ2OJBNBKHKOQtztmje-nF51e0vEjgRwU8etPWTtwWY8SD81u8daKli0HH29IXew3VWhpk9CQJBJJVP51Ya-oTT6qV9tFh19kl2lLCArJRJER6xHSm9bvZXKVfS5j/s1600-h/DSC07881.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5393182725045722914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjwftmgkEC5Lre28zZ2OJBNBKHKOQtztmje-nF51e0vEjgRwU8etPWTtwWY8SD81u8daKli0HH29IXew3VWhpk9CQJBJJVP51Ya-oTT6qV9tFh19kl2lLCArJRJER6xHSm9bvZXKVfS5j/s400/DSC07881.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Crispy Kale Snack<br />
<br />
</span></span><br />
<div style="text-align: left;"><span style="font-weight: bold;">Cook's tips:</span><br />
- Line cookie sheet with parchment paper to prevent kale from sticking.<br />
- Don't let the kale get brown, at that point it can get bitter.<br />
<span style="font-size: 85%;"><span style="font-style: italic;"></span></span></div></div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=c557129b-891f-43d1-af12-5a91ac3bc72e" style="border: medium none; float: right;" /><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com3tag:blogger.com,1999:blog-3812900794153081278.post-3953338178273497502009-09-23T06:46:00.005-04:002011-09-22T05:53:46.017-04:00Travelling HarvestI'm getting ready to make my annual pilgrimage to see Mom and my seven siblings in Montpellier, in the south of France. As glamorous as that may sound, I don't feel all that glamorous. In fact, I feel more like a farmer going to the city with my goods, for here's what I plan to bring--<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx0jY-CTI5hE1BRapyyvUqI_NUnr7QobSyNeTz4GnIWrK6yXwQE0z09CWQ2jOtyjfZBuaHV6tnDb7vgSzWH3ljIjNwbo-9U2ASUCxjKWJ7YjUMh51H1j0ZO0Y3OvegNZHKBAcJS2ogclU/s1600-h/DSC07279.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384089005858629986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx0jY-CTI5hE1BRapyyvUqI_NUnr7QobSyNeTz4GnIWrK6yXwQE0z09CWQ2jOtyjfZBuaHV6tnDb7vgSzWH3ljIjNwbo-9U2ASUCxjKWJ7YjUMh51H1j0ZO0Y3OvegNZHKBAcJS2ogclU/s400/DSC07279.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Almost 8 lbs of lemongrass<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzgHqOP9nyqBy0cMX6wJT0FyuDu7rEDDt0Dypi22-B5-U0C0p63THY1ax452fQucZg_68WMFLmtJXhKTpsCm60v3wRtHvWb2aEw8__s8Mdf6BPxZSpvkgtvB8xWuTtF3dTm6CWAliYaC3/s1600-h/DSC01726.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384279492195666882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzgHqOP9nyqBy0cMX6wJT0FyuDu7rEDDt0Dypi22-B5-U0C0p63THY1ax452fQucZg_68WMFLmtJXhKTpsCm60v3wRtHvWb2aEw8__s8Mdf6BPxZSpvkgtvB8xWuTtF3dTm6CWAliYaC3/s400/DSC01726.jpg" style="cursor: pointer; display: block; height: 195px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>3 lbs of <a href="http://theforagerpress.com/fieldguide/octfd.htm">Maitake</a>, courtesy of Krystyna, my mushroom connection. She keeps me supplied and safe.<br />
<br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4MsBgrDMTCNmSBkLBP3zZmvl7otJb-ubzVaOg6W391VsZYfSyCUfrIjfSeZosT2aKWmM4SoOUq7ue3qZpL0943E3zfAr6_iYvz2hGi8jMMoXoTRyWe19BOigsbWe8n4ujEm9uPWWtXNB/s1600-h/DSC07315.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384446384501729842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4MsBgrDMTCNmSBkLBP3zZmvl7otJb-ubzVaOg6W391VsZYfSyCUfrIjfSeZosT2aKWmM4SoOUq7ue3qZpL0943E3zfAr6_iYvz2hGi8jMMoXoTRyWe19BOigsbWe8n4ujEm9uPWWtXNB/s400/DSC07315.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: center;">A 12 foot row of Thai basil I plan to pick and take with me.<br />
<div style="text-align: left;"><br />
Why, you may wonder, am I lugging my harvest across the ocean? A little bit is insanity but mostly because I'm grateful to live in a place with rich fertile soil and where there's so much rain that mushrooms grow wild with abandon. Meanwhile, in <a href="http://en.wikipedia.org/wiki/Montpellier">Montpellier</a>, there has not been a drop of rain since June and my mom's garden is parched and barren.<br />
<br />
</div></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com4tag:blogger.com,1999:blog-3812900794153081278.post-88312685601448133622009-09-08T18:10:00.008-04:002011-09-16T09:57:53.485-04:00Save the Fruits of SummerWhen school buses roll and a chill is in the air, I'm relieved that the summer heat and humidity are finally gone and I can get out and enjoy the garden once again. At the same time, however, I'm filled with a sense of urgency to get on with harvesting and preserving. Here are some fast and easy ways I use to put up fruits and vegetables for the winter.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFKf98DPOy0md8DS8_R8GGoFjiVe_MKqvIFZqhempZZrsm4DMY4LnWVAsQ1znoUJRll8kiBhpDW3zAcmgVsyVcSVgSjYSzuMeD5XibtmC2taaOxdO-eWF9Vhyphenhyphen8klacPrqBVJpOFBy83S-/s1600-h/DSC02288.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377950711635276866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFKf98DPOy0md8DS8_R8GGoFjiVe_MKqvIFZqhempZZrsm4DMY4LnWVAsQ1znoUJRll8kiBhpDW3zAcmgVsyVcSVgSjYSzuMeD5XibtmC2taaOxdO-eWF9Vhyphenhyphen8klacPrqBVJpOFBy83S-/s400/DSC02288.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Onions and garlic are easy and carefree to grow. Keep them through the cold months by tying them into bundles, hanging them to dry then cleaning and storing them in a cool, dark place.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwe4xiO-NwjlDWqYEVCw33nHNWx8oJxedeb5yGZN1iqdZuFnbZzdLSNqhosGSsp7YqgnV_1u0zIGGxZNhIZ_7bM4cvyG2-6GnU3hSgosD3B4qhL7aEj4-_ghRRYIGBY-FzllsprnRgYor/s1600-h/DSC07068.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377950996305697138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwe4xiO-NwjlDWqYEVCw33nHNWx8oJxedeb5yGZN1iqdZuFnbZzdLSNqhosGSsp7YqgnV_1u0zIGGxZNhIZ_7bM4cvyG2-6GnU3hSgosD3B4qhL7aEj4-_ghRRYIGBY-FzllsprnRgYor/s400/DSC07068.jpg" style="cursor: pointer; display: block; height: 380px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Garlic ready for the cellar or, in our house, the front hall closet -- it's dark and cool.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bqTgFF4kaz20o-0x2Czz-masAIffsiJagGiQ41V7Qf0uqSNKZ8GraXSNA-RJuLfZoYfuNVfmy96dPjO9FwVMqkjK-h67OrXXqZv5Yu41BfSXH1z_Usq-z7fbC0lQDWeYFVSlp25ENaY3/s1600-h/DSC02228.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377950616974542882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bqTgFF4kaz20o-0x2Czz-masAIffsiJagGiQ41V7Qf0uqSNKZ8GraXSNA-RJuLfZoYfuNVfmy96dPjO9FwVMqkjK-h67OrXXqZv5Yu41BfSXH1z_Usq-z7fbC0lQDWeYFVSlp25ENaY3/s400/DSC02228.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>To make pickled hot peppers, simply slice, put in jars and fill with vinegar. After a week, they're ready to be sprinkled over nachos or pizzas for extra heat. </div><br />
<div style="text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhVQvKCfh5F_KVXmtFljLUrMv9bpgNuSr5Z8MFbzyZ4-43Di2hFCY-GtM5lzHGDOS1H7DE9KCzT9ei7kkX4FHuybxC77e00zkswKH7WC6cr_jFBAAuTkBMaxTUyWhMEOKf11inR2SAzZ2/s1600-h/DSC06850.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377950807198256338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhVQvKCfh5F_KVXmtFljLUrMv9bpgNuSr5Z8MFbzyZ4-43Di2hFCY-GtM5lzHGDOS1H7DE9KCzT9ei7kkX4FHuybxC77e00zkswKH7WC6cr_jFBAAuTkBMaxTUyWhMEOKf11inR2SAzZ2/s400/DSC06850.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>This is Emily's <span style="font-style: italic;">German Pickled Zucchini. </span>The secret to this recipe is the unique flavor of <a href="http://astore.amazon.com/playwithfooda-20/detail/B00104FDTS">Gurken-Meister</a><span style="font-style: italic;">, </span>a German pickling vinegar. She gave me a bottle (<a href="http://tingplayingwithfood.blogspot.com/2009/04/is-it-gin-or-is-it-vodka.html">she likes to do this</a>) and a list of ingredients. Even with no instructions, this was easy to make and used a ton of the overgrown zucchinis from the garden.<br />
<br />
<div style="text-align: left;"><span style="font-weight: bold;">German Pickled Zucchini</span><br />
2 lbs zucchinis, cut into bite size pieces<br />
3 red peppers, cut into bite size pieces<br />
3 onions, cut into bite size pieces<br />
1 cup Gurken-Mesiter<br />
2 cups apple juice<br />
1 cup sugar<br />
1 TBS dill<br />
1 TBS mustard seeds<br />
1 TBS peppercorn<br />
2 tsp salt<br />
1 tsp curry powder</div><br />
Put all ingredients in a large stock pot, bring to a boil. Boil for three minutes. Put into hot sterilized jars and seal. Makes 2 quarts.<br />
<br />
When Emily first brought these pickles to knitting night in small, pint jars, they were gone instantly. They disappear just as quickly at our house without the knitters so I now put them in quart size jars or larger. The vegetables become sweet and crunchy, good with grilled meats and sandwiches.<br />
<br />
</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxlPY5WWHsBXNYFZc-rtq5dRH89qFry7aDV_Z0AGXM0COdcjBCKMbB2oqsQspvUGysjgcbiGHrKQBtkK3PPet4LqKt4H5vnsHun7tFJkuCjIeMyBKZCOj6seTw-jLVsciqeq09erCbpJx/s1600-h/DSC06942.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377950898063849298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxlPY5WWHsBXNYFZc-rtq5dRH89qFry7aDV_Z0AGXM0COdcjBCKMbB2oqsQspvUGysjgcbiGHrKQBtkK3PPet4LqKt4H5vnsHun7tFJkuCjIeMyBKZCOj6seTw-jLVsciqeq09erCbpJx/s400/DSC06942.jpg" style="cursor: pointer; display: block; height: 369px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Plum and Cherry Brandy</span><br />
<div style="text-align: left;">When fruits are plentiful and ripe to bursting, the fastest way to save them is to put them in a jar and cover with vodka. I add one cup of sugar to 1 quart of vodka, but use more or less according to your taste. After six weeks, decant and serve. Intoxicating with only a slight sweetness.</div></div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfK6GtQEz16qxXdoNEwTaruZ5K9OfkVBOgUfGJHpcnhj0wai0HDUM62TfmK9dueNYPAt2m6gHnntZdlNAn7EQaJZiXD148i5g8qsWClK-JU9qAvcEI_iU1omCx0LOVOJwj3kTPCbq9YnEs/s1600-h/DSC02083.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377950546345896914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfK6GtQEz16qxXdoNEwTaruZ5K9OfkVBOgUfGJHpcnhj0wai0HDUM62TfmK9dueNYPAt2m6gHnntZdlNAn7EQaJZiXD148i5g8qsWClK-JU9qAvcEI_iU1omCx0LOVOJwj3kTPCbq9YnEs/s400/DSC02083.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;"> </span>This <span style="font-style: italic;">Blueberry Bounce</span> is vodka infused with blueberries, sugar, herbs and spices. <br />
Just right over fruit desserts and as an after-dinner nightcap.<br />
<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px; text-align: left;"><a href="http://astore.amazon.com/playwithfooda-20/detail/1933392592">Preserving Food Without Freezing or Canning</a> was my inspiration for some of these creations. The book highlights "traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition." It's a good read.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2tag:blogger.com,1999:blog-3812900794153081278.post-12314094024463443922009-08-19T12:45:00.006-04:002012-08-13T10:14:28.188-04:00Sweet and Sour Cucumber<div dir="ltr" style="text-align: left;" trbidi="on">
Here's a recipe to get you through the hazy, hot days of summer.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLySRmpCNCGf42Uh4B-qlRw9MHA8GdkCBpt_-QOrf7A26uvmkV5rgpkMMi81UZilVJKA9hRGdsRZZKGduHuivt5MGH-T7F5YA0n_3HYy13MJVzy0H8OnZKIQzKRy3gAiZUnIlnZTq-f6L/s1600-h/DSC02159.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5371624366890157682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLySRmpCNCGf42Uh4B-qlRw9MHA8GdkCBpt_-QOrf7A26uvmkV5rgpkMMi81UZilVJKA9hRGdsRZZKGduHuivt5MGH-T7F5YA0n_3HYy13MJVzy0H8OnZKIQzKRy3gAiZUnIlnZTq-f6L/s400/DSC02159.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Sweet and Sour Cucumber<br />
<br />
</span></span></div>
In my farmers' market days, I served this relish/salad along side my Chicken Satay with Peanut Sauce, but this fresh relish really goes with everything. Try it with hot or cold meats, alongside lunch time sandwiches, or all by itself for guilt-free snacking. It is a perfect way to deal with cucumber glut from the garden.<br />
<br />
<span style="font-weight: bold;">Sweet and Sour Cucumber</span><br />
4 to 6 small cucumbers, thinly sliced into circles or half moons<br />
1 small onion, cut in half and thinly sliced<br />
<br />
<span style="font-weight: bold;">Marinade</span>:<br />
1/2 cup sugar<br />
1 cup water<br />
1/2 cup white vinegar<br />
1 tsp salt<br />
<br />
<span style="font-weight: bold;">Garnish (optional):</span><br />
little tiny hot chili peppers (as much as you can take)<br />
cilantro<br />
<br />
In a sauce pan over low heat, dissolve sugar in the water, remove from heat and stir in vinegar and salt. Makes two cups.<br />
<br />
Put cucumber and onion in a serving bowl, add marinade to cover the vegetables. Garnish as desired. Refrigerate until ready to eat but the flavor improves as it sits. It will keep for about five days in the fridge, except at our house, where it doesn't last that long.<br />
<br />
<span style="font-weight: bold;">Cook's tips: </span><br />
Double or triple the marinade, it keeps in the fridge almost indefinitely. Easy and convenient.<br />
<br />
Pick cucumbers when they're still small, when the seeds are just starting to form. At this stage they're popping crisp and distinctly sweet.<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
<a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/326afe83-0354-4b04-91fd-6e3bf925a577/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=326afe83-0354-4b04-91fd-6e3bf925a577" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>
</div>
Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com3tag:blogger.com,1999:blog-3812900794153081278.post-48585751353431837492009-07-29T21:11:00.004-04:002011-11-02T21:31:35.814-04:00My Garden: Wild and WeedyWith all the rain we've had this summer, my rambunctious garden is like a child only a mother could love - no matter how unruly, it's still the object of my affection.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon6-YJZtwEezJnWgbnpQGeuMmiMlDaMoQ52GFQmpJjPXfhEOrGpy7P_diDBnh2zk-_QtmquBI-cSvj1jOwqv0OEiMQWURYGvcZsUzXxBRO-LJLKAiE_vBMhWIesi-VwG7XFIr7IiXqnRd/s1600-h/DSC06578.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507854727293746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon6-YJZtwEezJnWgbnpQGeuMmiMlDaMoQ52GFQmpJjPXfhEOrGpy7P_diDBnh2zk-_QtmquBI-cSvj1jOwqv0OEiMQWURYGvcZsUzXxBRO-LJLKAiE_vBMhWIesi-VwG7XFIr7IiXqnRd/s400/DSC06578.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Can this garden be saved?<br />
My mistake here was mulching with hay. Apparently there's a big difference between hay and straw: Hay contains weed seeds and straw does not...oops.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXetrksUHPJr1G3mwM5dayY1V82whW693vH43Ml4xpn3kgqI_tcGYUUiXezuo2-5O6O6o7-1Iw8mgrbroB3R418s9ZUOlxyT6AoC39HCFfvinlKaRuahPqKOV-itx0vqOJ73S8ozg0GIfm/s1600-h/DSC06571.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507772205067890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXetrksUHPJr1G3mwM5dayY1V82whW693vH43Ml4xpn3kgqI_tcGYUUiXezuo2-5O6O6o7-1Iw8mgrbroB3R418s9ZUOlxyT6AoC39HCFfvinlKaRuahPqKOV-itx0vqOJ73S8ozg0GIfm/s400/DSC06571.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Tomatillos and potatoes threatening to take over the strawberries.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxtinrRk-59CPj05CVfpiYi_KBsDYt5bvcBo1MetxHKrFR4XViZ0qBk6dQrwizUEVF3kLrHMUAJdaPUkKncOVqYkHO89RvQuB4ELYRlEUYzO90QTiZRz6GZlQlUPROvjfNURnmWh5ZQF_/s1600-h/DSC06557.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507410695168386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxtinrRk-59CPj05CVfpiYi_KBsDYt5bvcBo1MetxHKrFR4XViZ0qBk6dQrwizUEVF3kLrHMUAJdaPUkKncOVqYkHO89RvQuB4ELYRlEUYzO90QTiZRz6GZlQlUPROvjfNURnmWh5ZQF_/s400/DSC06557.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>I'm hoping the watermelon will crawl over and crowd out the weeds.<br />
Wishful thinking?</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr0ii1qkAQae3y2hsEmN9zdUZBQs-3AgwWTZO8JpyrYjSbd6Td3WG8IJPX3OYP5n67KXYyR-qx55eWlSNIJdZd2cjEt4BYOdzLtMVdl9Kpray4FVnQisDct5WQ1AfrmyRoXz8NSJaLJ5_/s1600-h/DSC06568.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507534837769202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr0ii1qkAQae3y2hsEmN9zdUZBQs-3AgwWTZO8JpyrYjSbd6Td3WG8IJPX3OYP5n67KXYyR-qx55eWlSNIJdZd2cjEt4BYOdzLtMVdl9Kpray4FVnQisDct5WQ1AfrmyRoXz8NSJaLJ5_/s400/DSC06568.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>The asparagus rises above all obstacles.</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oT86cND0bqdB5ejnQ4eM5uGqvxCH7pmams25aiC05Vb_-R7BObI_GbIvf3DaZI2ARTZqWZUDT6YFAK14MBOe_KUkzwsicdId8nK0yDl2nP7HvDn316SWpb1JaRqPm57OYObSka9SFXnj/s1600-h/DSC06543.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507302845143794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oT86cND0bqdB5ejnQ4eM5uGqvxCH7pmams25aiC05Vb_-R7BObI_GbIvf3DaZI2ARTZqWZUDT6YFAK14MBOe_KUkzwsicdId8nK0yDl2nP7HvDn316SWpb1JaRqPm57OYObSka9SFXnj/s400/DSC06543.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a> Cucumbers finally getting the long awaited summer heat.</div><div style="text-align: center;"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2ZamwvYqMgjbmdK6FRoiFRNy9O7s2-0VRb1d0G2OTxewMfNirlwtD3l0yPNTNHCgpvqBHjUmk0Vs-l-8uUrAI_yCe70gZ1SPNMe6xxkFFtu6gBC34thwPOgNtb11eaHVKlN60Yw3-TXo/s1600-h/DSC06583.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507987960729682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2ZamwvYqMgjbmdK6FRoiFRNy9O7s2-0VRb1d0G2OTxewMfNirlwtD3l0yPNTNHCgpvqBHjUmk0Vs-l-8uUrAI_yCe70gZ1SPNMe6xxkFFtu6gBC34thwPOgNtb11eaHVKlN60Yw3-TXo/s400/DSC06583.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>It's time to harvest all the lettuce before they bolt.<br />
When I have a lot of lettuce and fresh herbs, I serve <a href="http://tingplayingwithfood.blogspot.com/2009/03/spring-roll-lettuce-wrap.html">Spring Roll Lettuce Wrap</a>, and that's what I did at our monthly supper club. Six of us chowed down almost half this row, six heads of lettuce, a light meal with lots of moans and groans.<br />
<br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-tRDPqQ5dYiR0tFlgOniJFfFgzdsnVsuPVGYAypVJvlZPuAVQZlm9zNx9o127brB6PHCnfyjvTQz75pXmCrVAKP5ySXETiRo8uT7XfTeXr8SpFhHTczG93KbJlknlwjuGYvtHgs6YaJo/s1600-h/DSC06486.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507097481347778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-tRDPqQ5dYiR0tFlgOniJFfFgzdsnVsuPVGYAypVJvlZPuAVQZlm9zNx9o127brB6PHCnfyjvTQz75pXmCrVAKP5ySXETiRo8uT7XfTeXr8SpFhHTczG93KbJlknlwjuGYvtHgs6YaJo/s400/DSC06486.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>Thai basil, another good candidate for <a href="http://tingplayingwithfood.blogspot.com/2009/03/spring-roll-lettuce-wrap.html">Spring Roll Lettuce Wrap</a>.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9RSH2s3fMXmRUO6ePedI6X1_a6E1TjWmHjeVwoWtUQaMtwlDU4vhLWuTrT5lAWwA4zd8SVKZ1HS5cS3c4JsnedEKxZtpIIWnPa0DN46GzI6LBziN6nU7xAdIoP5Ty-YJO_bpiqNBSOde/s1600-h/DSC06533.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363507199724549954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9RSH2s3fMXmRUO6ePedI6X1_a6E1TjWmHjeVwoWtUQaMtwlDU4vhLWuTrT5lAWwA4zd8SVKZ1HS5cS3c4JsnedEKxZtpIIWnPa0DN46GzI6LBziN6nU7xAdIoP5Ty-YJO_bpiqNBSOde/s400/DSC06533.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Garlic and weeds</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluqeOU3Sq4OvlYic5RmBYSQvDNop-iw5cmNFpGjW2FOROv_Ga7-qfyINkcRn1e7xz5kwJgG-uTJu9_3EW4tMXG8tLSQKk8CCpFdmoog4tGAGszifxBrWDrgIj4crxSasDIO6AgLE2Rl61/s1600-h/DSC06472.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363506996025196322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluqeOU3Sq4OvlYic5RmBYSQvDNop-iw5cmNFpGjW2FOROv_Ga7-qfyINkcRn1e7xz5kwJgG-uTJu9_3EW4tMXG8tLSQKk8CCpFdmoog4tGAGszifxBrWDrgIj4crxSasDIO6AgLE2Rl61/s400/DSC06472.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>My favorite, <span style="font-style: italic;">Patty Pan</span>, has the best texture and flavor of all summer squashes.<br />
<br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rnA9v6iIdB6hyBz1ifUMiPDgo1EOXASJ2DER7o9Mx1DB_MNKC2WYktnpQSj2YEYDHDneTHJSnZ2b7aDnnhP3DNDnnYx5Hpa92uFr-ESm_4rbGsyMZL-WdbWJ4H2aETL4fknrbBwwW_TX/s1600-h/DSC06596.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363508080673726626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rnA9v6iIdB6hyBz1ifUMiPDgo1EOXASJ2DER7o9Mx1DB_MNKC2WYktnpQSj2YEYDHDneTHJSnZ2b7aDnnhP3DNDnnYx5Hpa92uFr-ESm_4rbGsyMZL-WdbWJ4H2aETL4fknrbBwwW_TX/s400/DSC06596.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>Swiss chard, onions and black turtle beans.<br />
The brick mulch keeps Ben, our garden tiger, from claiming the garden as his own.</div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/44fde17d-2d37-4c61-a2a3-3e598ab92a09/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=44fde17d-2d37-4c61-a2a3-3e598ab92a09" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2tag:blogger.com,1999:blog-3812900794153081278.post-26961620155148148082009-07-09T08:20:00.004-04:002009-07-09T09:01:17.235-04:00Lao Food FestivalEvery year on the Fourth of July the Lao-American community from across the country converges at the Buddhist temple, <a href="http://www.watlao.org/">Wat Lao Buddhavong</a>, in Catlett, VA, to celebrate America and to recreate a bit of their homeland.<br /><br />Food plays an important role in Lao society. Walk into a Lao home and the first thing you're asked is "Have you eaten yet?" Even religious offerings show respect by offering foods to the monks and this event was no exception.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEH_qRZgTDwzubsH0bqBMRrJXieefLIfVf2qg0dmBrQW6QPOu3Xk-5Syliqt1YAsyV1c-PnWQvUNIpD-YBrl3hyrR1hI2O0yS2ltNPqjTMtxSxPqkVvJFnUBQLAD36VMTRhlfA6sv-ZsQt/s1600-h/DSC06186.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEH_qRZgTDwzubsH0bqBMRrJXieefLIfVf2qg0dmBrQW6QPOu3Xk-5Syliqt1YAsyV1c-PnWQvUNIpD-YBrl3hyrR1hI2O0yS2ltNPqjTMtxSxPqkVvJFnUBQLAD36VMTRhlfA6sv-ZsQt/s400/DSC06186.jpg" alt="" id="BLOGGER_PHOTO_ID_5356161978289675330" border="0" /></a><span style="font-style: italic;font-size:85%;" >Alm Bowls collect food for the monks, Catlett, VA.<br /></span><span style="font-size:85%;"> See <a href="https://www.terragalleria.com/photo/?id=laos4636&subject=buddhist-monks">photo</a> of alm giving during morning procession of Buddhist monks in <a href="http://en.wikipedia.org/wiki/Luang_Prabang">Luang Prabang</a></span><br /><br /></div>A couple of my siblings and I drove ten hours, from New Hampshire to Virginia, to walk down memory lane and reminisce about our childhood in <a href="http://en.wikipedia.org/wiki/Laos">Laos</a>. We were not disappointed. We were transported back by the sights and sounds, and most of all, by the food, too complicated to make in our own kitchens. That could now change, however. We were inspired by the experience and vowed to start making some of our favorite native dishes. So stay tuned and if you have a favorite Lao recipe, please email me or share it in the comment section below.<br /><br />For food lovers interested in authentic Lao food, this is as close as you can get without a visa. There are two festivals each year--<a href="http://www.watlao.org/">July Fouth and the Lao New Year</a>, usually in April, according to the lunar calendar.<br /><br />Here's a sampling of dishes typically found at festivals and celebrations from the old country.<br /><br /><div style="text-align: center;"><span style="font-style: italic;"></span> </div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EueLerW8Ch9jk0YwI2mua6QAEFj-l7XR2RCebXFd2ES1fcXqJ8DYiFWRCjQbM5xsXmOzEX5sreIKJpUMDxqG9-kDClTT1WpZCrUxT1JehaVi7jnT5rIAS-VISyn4P3IGTQk4upbI8u4U/s1600-h/DSC06294.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EueLerW8Ch9jk0YwI2mua6QAEFj-l7XR2RCebXFd2ES1fcXqJ8DYiFWRCjQbM5xsXmOzEX5sreIKJpUMDxqG9-kDClTT1WpZCrUxT1JehaVi7jnT5rIAS-VISyn4P3IGTQk4upbI8u4U/s400/DSC06294.jpg" alt="" id="BLOGGER_PHOTO_ID_5356061739392014738" border="0" /></a><span style="font-style: italic;font-size:85%;" >Tum Mak Hoong - </span><span style="font-size:85%;">Green Papaya Salad - hot, sweet and sour<br /><br /></span> </div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwouxD3VVrr1SoYuHhiZ3bcUdg8eG5Abx7MUA0kezF5jmwi2fWThkbLyaIJz8v-Rz8iEG6Mtp29ooY1EmDOEjUYlMWF3ZZrvoZlVrAIHMlMqtKpq8CVuy4cUlBiEkTgpPld_6mIqws5-MH/s1600-h/DSC06244.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwouxD3VVrr1SoYuHhiZ3bcUdg8eG5Abx7MUA0kezF5jmwi2fWThkbLyaIJz8v-Rz8iEG6Mtp29ooY1EmDOEjUYlMWF3ZZrvoZlVrAIHMlMqtKpq8CVuy4cUlBiEkTgpPld_6mIqws5-MH/s400/DSC06244.jpg" alt="" id="BLOGGER_PHOTO_ID_5356036914470094274" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHBAFYXLEGn_7cUP9woF2vNndou1jzlxDOo6GXpbOdZJeXa-agKhD-v5-GzCoTsSW1_oz4W8J5QupBu_vuqSka4a-qUoxlnp7EiJBJhgN7gnRgSnY8Nh_PgMl_57QPGSbp4lxdxYKRAyk/s1600-h/DSC06246.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHBAFYXLEGn_7cUP9woF2vNndou1jzlxDOo6GXpbOdZJeXa-agKhD-v5-GzCoTsSW1_oz4W8J5QupBu_vuqSka4a-qUoxlnp7EiJBJhgN7gnRgSnY8Nh_PgMl_57QPGSbp4lxdxYKRAyk/s400/DSC06246.jpg" alt="" id="BLOGGER_PHOTO_ID_5356037211856900674" border="0" /></a><span style="font-size:85%;">Savory and sweet coconut pancake</span><span style="font-size:85%;">s </span><span style="font-size:85%;">made with rice flour and coconut milk, fried in a cast iron mold</span>.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlyuDr2d8DbMj-AGVzCbhBIdeS1qIVQdVLa7VRnbtpnazkfM9nC3_63BQ9LjsnyJmsswO8cZIqYFZ1TPLXHLJolkHEedMXAmEGfJpmF9ecdytNqBEzxDJ7kJPGER5WVl26sOP5y9DK7Rm/s1600-h/DSC06271.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlyuDr2d8DbMj-AGVzCbhBIdeS1qIVQdVLa7VRnbtpnazkfM9nC3_63BQ9LjsnyJmsswO8cZIqYFZ1TPLXHLJolkHEedMXAmEGfJpmF9ecdytNqBEzxDJ7kJPGER5WVl26sOP5y9DK7Rm/s400/DSC06271.jpg" alt="" id="BLOGGER_PHOTO_ID_5356056048440066914" border="0" /></a><span><span style="font-size:85%;">Grilled meats infused with the ever present lemon grass, chili peppers, and fish sauce</span></span> </div><div style="text-align: center; font-style: italic;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDTaSJCOfiLb8SVYGx4BrrVaNDLR2vp6dcqurPJO88Pw35aIZKlw4i0SSL0OKO1DamJNdbta4nSHwg-2-HKyxBdOWA4i91U9UGPAKbdEb3HTFHvdPbQOeULbc2BNlCI6dShD9yiAchz3p/s1600-h/DSC06268.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDTaSJCOfiLb8SVYGx4BrrVaNDLR2vp6dcqurPJO88Pw35aIZKlw4i0SSL0OKO1DamJNdbta4nSHwg-2-HKyxBdOWA4i91U9UGPAKbdEb3HTFHvdPbQOeULbc2BNlCI6dShD9yiAchz3p/s400/DSC06268.jpg" alt="" id="BLOGGER_PHOTO_ID_5356054373590546274" border="0" /></a><span style="font-size:85%;">Pickled mangoes, a sour and salty treat<br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wJWGYCkzQIfVhgYPYH30S40PNFeaR8M9OM6jqmnrgFhXcS8nivofN2mRWfG-O2SRJx2AGWAL7DVQPz4D_HMjoiaVrM6-4IrzaP90f55swKLLzKyPawmKxhwAtPrHm9ii3xvNdpxg6vti/s1600-h/DSC06308.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wJWGYCkzQIfVhgYPYH30S40PNFeaR8M9OM6jqmnrgFhXcS8nivofN2mRWfG-O2SRJx2AGWAL7DVQPz4D_HMjoiaVrM6-4IrzaP90f55swKLLzKyPawmKxhwAtPrHm9ii3xvNdpxg6vti/s400/DSC06308.jpg" alt="" id="BLOGGER_PHOTO_ID_5356038391179220658" border="0" /></a><span style="font-size:85%;">Tropical Mangos and Lychee Nuts</span> </div><div style="text-align: center; font-style: italic;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeRBpCCtRHyCeUuKbDx6v4C4hzeK0V15qTk8bT1zeXlftcJjd8mzkoE-syaAXfwDFherJnb_obgNvCzdxTxjXqgII90tlmPVzIQif-niq8RNqhxqQzZfXvitR-yCDB3as5NxHO2tThQep/s1600-h/DSC06312.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeRBpCCtRHyCeUuKbDx6v4C4hzeK0V15qTk8bT1zeXlftcJjd8mzkoE-syaAXfwDFherJnb_obgNvCzdxTxjXqgII90tlmPVzIQif-niq8RNqhxqQzZfXvitR-yCDB3as5NxHO2tThQep/s400/DSC06312.jpg" alt="" id="BLOGGER_PHOTO_ID_5356055564589311970" border="0" /></a><span style="font-size:85%;">Traditional Lao costume</span><br /></div><span style="font-size:85%;"></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7McIklybveEco784bD7LwHyOLDQsnKo47rnGNfEc7lY8NW6ctYsAeTFV66HwFpDeskKGjJZlOlt_ipnwmP-s1bJFQlLRQ01fgDzHjCdGpv9qq6LeyEiFajdQWWllHzCXcqprlU2VK-3sV/s1600-h/DSC06264.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7McIklybveEco784bD7LwHyOLDQsnKo47rnGNfEc7lY8NW6ctYsAeTFV66HwFpDeskKGjJZlOlt_ipnwmP-s1bJFQlLRQ01fgDzHjCdGpv9qq6LeyEiFajdQWWllHzCXcqprlU2VK-3sV/s400/DSC06264.jpg" alt="" id="BLOGGER_PHOTO_ID_5356036589040365906" border="0" /></a><span style="font-size:85%;">Sweet drinks and desserts</span> </div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWq9PUR9w3Xt4Rm9z7LNvVFohKu-qaZQ_iFqYQ9e9cAO63_Li-ZtzT_dZ_RGPG9j29fIr_1xS5RoPQtDT0xizKivAhylP7s2hTeycJ8irzpgTvogJ-baDDRbbAV57664ohukOQ0iJc9SS/s1600-h/DSC06242.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 272px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWq9PUR9w3Xt4Rm9z7LNvVFohKu-qaZQ_iFqYQ9e9cAO63_Li-ZtzT_dZ_RGPG9j29fIr_1xS5RoPQtDT0xizKivAhylP7s2hTeycJ8irzpgTvogJ-baDDRbbAV57664ohukOQ0iJc9SS/s400/DSC06242.jpg" alt="" id="BLOGGER_PHOTO_ID_5356036011521190114" border="0" /></a><span style="font-size:85%;">Grilled coconut sticky rice in banana leaf<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmqpSwf5CSyVFk1oAnG4lol9yvxrkePkkNJhSUMj0z1yLVjMt2s6NLkmZbBw63rdDnUpWeud-DQjZ3Mp2JDFI5XN6ZaiY-yb6wa_6DD8h3XIxJukQb6nRLt3vfC3JvNHmNz-EkcsaBw7U/s1600-h/DSC06206.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmqpSwf5CSyVFk1oAnG4lol9yvxrkePkkNJhSUMj0z1yLVjMt2s6NLkmZbBw63rdDnUpWeud-DQjZ3Mp2JDFI5XN6ZaiY-yb6wa_6DD8h3XIxJukQb6nRLt3vfC3JvNHmNz-EkcsaBw7U/s400/DSC06206.jpg" alt="" id="BLOGGER_PHOTO_ID_5355779932533265010" border="0" /></a><span style="font-size:85%;">Sesame Balls filled with sweet mung bean paste</span> </div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHygr9Zo_Iq4IRWfwFNgx8YooCEdWf3wdhj50cky8Ja95Uoqgk7zIz_2ZT_WQ2S4H5IKI7H6XIqL7VKHu3T-GJUj1sxOezsQexRnfI0VPk16pZCMfeaGH3HTZItknq0-mzjY_aE76F5yv7/s1600-h/DSC06216.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHygr9Zo_Iq4IRWfwFNgx8YooCEdWf3wdhj50cky8Ja95Uoqgk7zIz_2ZT_WQ2S4H5IKI7H6XIqL7VKHu3T-GJUj1sxOezsQexRnfI0VPk16pZCMfeaGH3HTZItknq0-mzjY_aE76F5yv7/s400/DSC06216.jpg" alt="" id="BLOGGER_PHOTO_ID_5355780301227262626" border="0" /></a><span style="font-style: italic;font-size:85%;" >Kao Lam</span><span style="font-size:85%;"> - bamboo logs filled with coconut sticky rice and taro or black beans<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3Thrzdrs_GTrbKG3jLHuoB4Wajtoidd6UETy-lQ6t-SeFzZq-jQaFmeCkgD3Y1Fyah92hNifH5At-QpBKq6-Uln-SRN_e4LBV2nsLrGXOEGPFIe0hf4W1kVtmMtlqNHDztcwB0GMVdRK/s1600-h/DSC06256.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 385px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3Thrzdrs_GTrbKG3jLHuoB4Wajtoidd6UETy-lQ6t-SeFzZq-jQaFmeCkgD3Y1Fyah92hNifH5At-QpBKq6-Uln-SRN_e4LBV2nsLrGXOEGPFIe0hf4W1kVtmMtlqNHDztcwB0GMVdRK/s400/DSC06256.jpg" alt="" id="BLOGGER_PHOTO_ID_5355780539591561202" border="0" /></a><span style="font-style: italic;font-size:85%;" >Kao Lam </span><span style="font-size:85%;">is enjoyed warm or at room temperature for snack or dessert.<br /></span><br /></div> Lao Links I like that you might enjoy:<br /><a href="http://laocook.com/about/">Laocook</a><br /><a href="http://laobumpkin.blogspot.com/">Lao Bumpkin</a> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/61bdf062-2fd8-4f78-a5f7-87861630f904/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=61bdf062-2fd8-4f78-a5f7-87861630f904" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Tinghttp://www.blogger.com/profile/05758933181943326345noreply@blogger.com2